The CHEF Radio Podcast

Latest Episodes:

Chef Chris Shepherd & Lindsey Brown: Supporting Industry Workers Through Southern Smoke Jul 11, 2024

Show notes

Welcome to another exciting episode, where we delve into the inspiring stories of those making a difference in the culinary world. Today, we're joined by Chef Chris Shepherd and wife/ partner Lindsey Brown from the Southern Smoke Foundation in Houston, Texas. Chef Chris, a celebrated culinary figure, recently hung up his apron to dedicate himself to the Southern Smoke Foundation, an organization committed to supporting folks in the food and beverage industry at large. We'll explore the incredible journey that led him to this decision, as well as a frightening plane ride that Eli and Chris took together. Additionally, we'll uncover why other chefs highly value Chris's unique ability to engage with their cooks, offering insights and perspectives that inspire and elevate the next generation of culinary professionals. Join us to learn more about Southern Smoke Foundation, Chef Chris Shepherd's career transition, and his impact on the culinary community.

(00:00:00) Introduction and Survey Announcement
(00:05:26) Interview with Chris Shepherd and Lindsay Brown
(00:07:13) Chris Shepherd's Culinary Inspirations
(00:11:04) The Concept, Evolution, and Challenges of Underbelly
(00:31:25)Transitioning from Underbelly Hospitality
(00:39:45)Leadership and Mentorship in the Culinary World
(00:48:23) Full Tilt and Future Endeavors
(00:50:17) Becoming the Official Hotdog Supplier The Houston Texans
(00:51:52) Retail Expansion Plans
(00:54:22) Southern Smoke Festival Origins
(00:57:58)Hurricane Harvey and Emergency Relief
(01:00:39) Pandemic Response and Growth
(01:11:58) Mental Health and Crisis Relief
(01:34:41) Future Goals and Legal Aid
(01:37:03) Favorite Food Spots in Houston
(01:40:01) Closing Thoughts and Gratitude
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

How Chef JJ Johnson Uses Rice to Connect Cultures at Fieldtrip Jul 04, 2024

Show notes

Introducing Chef JJ Johnson, a renowned chef, owner, and cookbook author, who is revolutionizing the fast-casual dining scene with his innovative restaurant, Fieldtrip. Chef JJ, a CIA-trained chef with a background in fine dining, decided to break the mold by creating a community-driven rice bowl concept that highlights the global significance of rice. At Fieldtrip, he uses rice as a canvas to craft diverse and inspiring dishes, showcasing flavors from around the world. In our conversation, we delve into the cultural importance of rice, Chef JJ's recent expansion to the Atlantis Hotel in the Bahamas, and the vital role of fostering a positive company culture.

(00:00:00) Introduction
(00:07:41) Chef JJ Johnson's Culinary Journey
(00:13:00) Heritage and Inspiration
(00:24:17) Writing a Cook Book about Rice & Glen Roberts Inspiration
(00:31:39) Background before Feildtrip & Building a Fast Casual Brand
(00:45:18) Choosing Harlem: A Personal and Strategic Decision
(00:49:50) Exploring types of Rice around the World
(00:58:30) Expanding Fieldtrip to Atlantis
(01:04:30) 5 Year Plan for Fieldtrip
(01:12:02) JJ's Cookbooks
(01:17:24)The Importance of Company Culture
(01:21:39) Conclusion and Final Thoughts

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

Rob Rubba on Ethical Dining at DC's Michelin-Starred Oyster Oyster Jun 27, 2024

Show notes

Today, we're thrilled to welcome Chef Rob Rubba, the '90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world.

(00:00:00) Intro
(00:06:44) Rob's Early Career
(00:10:57) Working at Guy Savoy
(00:16:30) How Oyster Oyster came to be
(00:20:00) The Impact of Oysters on the Chesapeake
(00:23:48) Menu Development and Evolution
(00:27:00) The Decision to Become Vegetarian
(00:36:38) Leaving Hazel and Lessons learned
(00:44:48) Creating Sustainable Practices
(00:47:10) Sustainability and Financial Success
(00:51:34) Gaining a Michelin Star
(00:55:00) The DC Dining Scene
(01:01:26) The Differences of Running a Vegetarian Restaurant
(01:04:28) Encouragement for the Next Generation of Chefs/Where Rob looks for Inspiration
(01:13:20) Wrap up Questions

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Revolutionizing Food: Nathan Myhrvold's Insights on Modernist Cuisine and Technology Jun 17, 2024

Show notes

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen.

(00:00:00) Intro

(00:08:20) Approach to Writing Modernist Cuisine

(00:13:08) The Pioneering Chefs of Modernized Cooking

(00:18:42) Nathan's Stephan Hawking Story

(00:24:25) From Microsoft to the Kitchen

(00:32:22) Where Nathan's Inner Drive Comes From

(00:36:30) The Mind Blowing Photography Behind The Modernist Series

(00:42:51) Francisco Migoya and His Pivatol Roll In the Series

(00:45:52) Razza Pizza and other Restaurant's Approach to Pizza

(00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes

(01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen

Building a Sustainable Culinary Future with Chef Tracy Malechek of Birdies Jun 10, 2024

Show notes

We're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we'll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We'll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it means to be mission-driven in today's food industry. Stay tuned for an inspiring conversation with Chef Tracy Malechek

(00:00:00) Intro
(00:05:39) Start in Chicago
(00:07:25) James Beard Talk / Origin of Birdies
(00:10:09) New York Experience
(00:14:46) Eli and Tracy ALMOST Cross Paths: Things learned at Del Posto
(00:24:36) Post Del Posto
(00:25:50) Takeaways from Blue Hill
(00:27:06) How Failure Impacts You
(00:28:32) Checking Out Gramercy Tavern
(00:30:17) Mike Anthony Umbrella
(00:33:01) Time at Untitled and Meeting Arjav
(00:37:19) The Coin Flip
(00:42:24) The Origin of the Name and Getting Birdies Ready
(00:47:40) Biggest Piece of Advice for Potential Restaurants Owners
(00:49:14) Overcoming Pressure of the Pandemic
(00:51:12) First Day of Birdies and it's Unique Business Model
(00:56:22) Balancing Parenthood and Restaurant Ownership
(01:01:53) What it Means to Mission Driven Restaurant
(01:04:30) The Balance Between Profitability and Hospitality
(01:12:23) How the Birdies Menu Came to Be
(01:15:34) Key Behind the Birdies Popularity
(01:20:00) Noticing the Rise of Birdies
(01:27:27) Rapid Fire Round Up

Creating a Lasting Restaurant Empire with Chefs Mary Sue Milliken and Susan Feniger Jun 04, 2024

Show notes

Susan Feniger and Mary Sue Millikan, two pioneering chefs behind acclaimed restaurants like Border Grill and Alice B. discuss their beginnings, challenges in the industry, and the influence of Mexican cuisine on their careers. From their early struggles at City Cafe to their television success, this conversation is packed with invaluable insights and heartwarming anecdotes.

(00:05:35) The Rigorous Schedule of Hot Tamale
(00:06:54) The Start of Two Culinary Journeys
(00:12:45) Sustaining Success and Navigating the Evolving Culinary Culture
(00:17:11) From Cookbook to Food Network Stars
(00:22:42) The Impact of Julia Child and Other Culinary Tales
(00:37:00) Navigating Business Challenges and Strategic Decisions
(00:45:54) Exploring Mexican Cuisine and Southern California
(00:54:00) Overcoming Challenges and Finding Success
(00:56:44) The Impact of Television on Culinary Careers
(01:00:58) Breaking Barriers: Women in the Culinary World
(01:10:30) Changing the Dated Restaurant Model and Culture
(01:33:55) Finding Motivation

Episode 116: Chef Fiore Tedesco of L'Oca d'Oro and Bambino in Austin May 28, 2024

Show notes

In this heartfelt episode, Chef Fiore Tedesco shares his remarkable personal and professional journey. Born deaf, Fiore faced significant challenges growing up in a large Italian family. The episode touches on his experiences with anxiety and trauma, his reflections on leadership and empathy, and the constant pursuit of balance in the demanding restaurant industry.

(00:00) Intro
(05:24) A Culinary Legacy: Growing Up in a Hardcore Italian Family
(10:52) The Power of Music and Overcoming Deafness
(24:05) Finding Balance: The Struggle and Joy of a Chef's Life
(28:59) Redefining Success Beyond the Kitchen
(30:16) A New Perspective on Cooking and Humility
(35:36) The Transformative Moment: Gaining the Gift of Hearing
(38:13) The Power of Medicine in Overcoming Disability
(38:52) Finding Value in Dreams Amidst Life's Challenges
(42:16) The Journey to Humility and Healing
(42:42) Confronting Trauma and Embracing Vulnerability
(44:16) The Transformative Impact of Parenthood
(45:30) The Role of Therapy in Personal Growth
(46:40) Discovering Anxiety and the Path to Healing
(49:56) The Evolution of a Chef: From Dreams to Reality
(52:57) Creating an Ethical Restaurant Model
(01:02:11) Launching Bambino: A New Culinary Adventure
(01:10:58) Leadership, Vulnerability, and the Path Forward

Episode 115: Nasim Alikhani of Sofreh & Sofreh Cafe in Brooklyn May 22, 2024

Show notes

In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel.

(1:30) Opening A New Café: Sofreh and Sofreh Cafe
(5:49) Nasim's Early Life
(12:43) Navigating the Revolution
(15:35) Some Early Culinary Lessons
(20:30) The Culture of Iran through Nasim's eyes
(24:22) The Decision to Come to the United States
(28:10) A Fresh Start with No Resources
(29:30) Developing a Family and the Idea of Sofreh
(38:30) Teaching Newcomers about Iranian Cuisine
(43:15) the Process of Opening Sofreh
(47:05) Sofreh's Menu Development and Evolution
(1:10:23) Nasim's Breaks Down The Use of Whey and Mushrooms
(1:14:40) The Inspiration Behind the Look of Sofreh
(1:17:51) Words of Advice for Anyone Looking for a Career Change
(1:21:30) The Rise of Sofreh
(1:24:25) Cooking at the White House

Episode 114: Chef Gregory Gourdet of Kann and Sousol in Portland May 13, 2024

Show notes

Embark on a gripping journey of resilience and redemption with Chef Gregory Gourdet in this riveting episode! Brace yourself for a rollercoaster of ambition, setbacks, and ultimately, triumph. In a world where success is often elusive, Gregory's story reminds us that the path to greatness is anything but linear. Join us as we unravel the challenges he faced on his quest to self-discovery and celebrate the inspiring triumph that awaits. Tune in now for a tale that will keep you captivated until the very end! Here's what else is discussed:

(00:01:28) A Kid From Queens to a Resident of Oregon
(00:04:15) Seafood of Oregon
(00:06:45) The Food of Queens
(00:08:45) Birth of Kann

(00:12:18) Changing the Menu at Kann

(00:13:30) Why Portland for Kann's Home

(00:16:12) Time At Jean Georges

(00:18:33) Finding Culinary School and The Early Years of His Culinary Journey

(00:21:58) Inspiration from Jean Goerges Healthy View & Gregory's Books

(00:28:10) Food and The World Intertwined

(00:31:10) How the Current State of Haiti Affects Gregory

(00:35:10) Sharing the Story of Haiti Through The Menu

(00:37:45) Story behind Sousal Their Underground Bar

(00:39:48) Gregory's Past with Substance Abuse

(00:45:12) A Brush with Death

(00:47:55) How Sauce Box Changed Gregory's Perspective

(00:49:40) How the Culinary and Drug Culture Go Hand in Hand

(00:52:16) Ben's Friends - A Pathway to Sobriety

(00:55:50) How Gregory Embraced Running Culture

(00:58:30) Rapid Fire Round Up

Episode 113: Chef Michael Anthony of Gramercy Tavern in NYC May 06, 2024

Show notes

In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to setting the culture and tone in the kitchen, and the creative process behind crafting unforgettable dining experiences at one of America's most celebrated restaurants. Get ready to be inspired by Chef Anthony's passion for food, community, and innovation. Let's dive in!

Celebrating 30 Years of Gramercy Tavern in '24
A Special Dinner with a Mentor in Japan
Navigating the Culinary Industry: Trusting Your Gut and Learning from Failure
The Role of Gramercy Tavern in Shaping Culinary Career
The Importance of Local Agriculture and the Union Square Green Market
The Unmatched Culinary Scene of New York
A Chef's Journey to New York Culinary Evolution at Gramercy Tavern
The Philosophy of Menu Development
The Impact of Technology in Modern Restaurants
The Importance of Team Dynamics in the Kitchen
Looking Forward: Growth and Opportunities
Celebrating 30 Years of Gramercy Tavern
Chef's Personal Reflections and Future Outlook

Our TOPPODCAST Picks

Follow Us

Stay Connected

Related Podcasts

Links

Stay Connected