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    Arts

    The CHEF Radio Podcast

    Step into the inspiring world of The CHEF Radio Podcast, where chef Eli Kulp sits down with the trailblazers shaping today’s food culture. From hard-earned life lessons in the kitchen to the power of great leadership, Eli dives deep into meaningful conversations with the industry’s top talent. But it’s more than just food—these discussions tackle sustainability, innovation, and the future of our food systems. Prepare to be both educated and inspired by the stories and passion behind each guest as Eli uncovers what it truly takes to make an impact in the culinary world today.

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    Latest Episodes:
    What's Next, with Restaurant Critic Craig LaBan Jul 02, 2020
    Show notes

    In part one of our two part season finale, we talk with Craig LaBan, restaurant critic for The Philadelphia Inquirer. We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industries.

    Reducing Food Waste, with Eco-Chef Tom Hunt Jun 18, 2020
    Show notes

    Chef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste. We talk with Tom about cooking from home, food sustainability, and his new cookbook, Eating for Pleasure, People & Planet.

    Tom has a weekly column in The Guardian called Waste Not and is the founder of Poco Restaurant in Bristol, England where they serve climate friendly cuisine. He is also the host of The Chef's Manifesto, a podcast about cooking climate friendly cuisine.

    The NYC Restaurant Scene, with Mario Carbone Jun 11, 2020
    Show notes

    Accomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more.

    Mario is one of the founders of Major Food Group (MFG), a new breed of restaurant group seeking to operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future.

    Seizing THIS Moment (Pt. 3): Equality May 28, 2020
    Show notes

    We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food.

    Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton of Compère Lapin, Top Chef Alum, Chef Jennifer Carroll of Spice Finch, Jamila Robison, Food Editor for The Philadelphia Inquirer, and Chef Elijah Milligan of Cooking for the Culture.

    Seizing THIS Moment (Pt. 2): Our Choices Matter May 21, 2020
    Show notes

    We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices.

    Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal, food editor Kate Krader of Bloomberg Green, Nicole Marquis of HipCityVeg, and farmer Ian Brendle of Green Meadow Farm.

    Seizing THIS Moment (Pt. 1): Well Fed May 14, 2020
    Show notes

    We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19.

    Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.

    The Restaurant Industry in Chicago, with Stephanie Izard May 07, 2020
    Show notes

    Stephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season.

    Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.

    Joe Beddia Covid-19 Update May 04, 2020
    Show notes

    In this addendum episode, we catch up with Joe Beddia and hear how recent events have affected him and the restaurant industry.

    Seizing THIS Moment (Promo) May 04, 2020
    Show notes

    I'm very happy to announce that I'm hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we'll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and will include great minds such as Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.

    Please register for free using this Ticketleap link. We will be announcing more panelists and more details as we get closer to the event!

    So freaking excited for this and thank you to RADIOKISMET and Cohere for your support!

    Erik Oberholtzer: Your. Choices. Matter. Apr 29, 2020
    Show notes

    Food has always played a key part in Erik Oberholtzer's life; and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities. He works with some incredibly exciting projects such as The Google Food Lab, Food Forever, and The Global Seed Vault. Erik speaks with us about how the choices we make now, impact the food of the future.

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