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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 OutlookA 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.
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10:10 Chef Alex Kemp:
The Canadian chef who's taking Philadelphia by storm Impressions of his new hometown Persistence and Alex’s Culinary Journal His Time on No Reservations How Alex’s Experience Influences Him Today Montreal Restaurants Recommendations34:18 Chef Eric Leveillee
Eli’s First Impression of Eric Cooking for Chef Alain Ducasse… or Not Taking Over at Lacroix The Thought Process of Creating and Executing a New Dish Keeping It Simple vs “One More Ingredient” Upcoming Dishes Mentorship vs Reputation Philadelphia Restaurants Recommendations1:02:00 Chef Chance Anies
Background Telling his Story Through his Menu Quitting his Job and Starting The Food Cart Meaning Behind the Name of Tabachoy Advice for Anyone Not in the Right Career Feild How Fatherhood Changed Chances Perspective Philadelphia Restaurants RecommendationA 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.
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Saknas det avsnitt?
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In this episode, we delve into the dynamic culinary partnership of Trey Smith and Blake Aguillard, who share a role as chefs at Saint-Germain. Together, they navigate the intricate dance of collaboration in the kitchen, where balancing creativity, leadership, and teamwork is key. As we explore their journey, we uncover the challenges and rewards of working side by side with another chef. While the culinary world often celebrates the lone genius in the kitchen, Trey and Blake demonstrate the beauty of synergy and shared vision. Their partnership yields not only exceptional dishes but also a culinary experience that transcends individual talents.
Here's what else:
The influence of Chef Michael Gulotta and Restaurant August on their careers Exploring culinary journeys and influences The hearth cooking experience and its impact Founding Saint Germain and the birth of a partnership between three friends Maximizing quality in tasting menus The art of never settling and constantly evolving culinary techniques Balancing passion and emotion in leadership Cultivating their unique culinary identity What Blake and Trey look for in potential employees Exploring the business model of tasting menus Creative inspiration behind the menu Embracing New Orleans' rich culinary tradition Future aspirations and preserving their quality of life The impact of social media and fame on culinary careers Concluding thoughts and future plansA 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.
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. [email protected]
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Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick.
Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and innovation in the pursuit of culinary perfection.
Here's a taste of the culinary wisdom awaiting you in today's episode:
Embark on a journey of self-discovery as we unravel the story of a chef whose path from the art world led her to her true passion: cooking. Witness the pivotal moment at Charlie Trotter's that forever changed the course of her culinary journey, setting her on a trajectory of unparalleled success. Explore the unique challenges faced by a left-handed chef and the profound impact of growing up in a kosher household. Prepare to be surprised as we uncover the identity of the toughest chef she ever worked for and the valuable lessons learned along the way. Follow her from the bustling streets of Chicago to the vibrant culinary scene of NYC, where mentorship under Tony Mantuano and the daunting task of filling Andrew Carmellini's shoes shaped her culinary philosophy. Discover the transformative power of taking a step back, as a year off brings herclarity, confidence, and a renewed sense of purpose, culminating in the creation of Grove House Hospitality. Explore the profound impact of breast cancer on her life and career, and the unwavering determination that led her to open her second restaurant amid intensive radiation treatment. Uncover the importance of self-care in the culinary industry, especially for young women The game-changing impact of her latest venture, Misi Pasta and it's boundless potential and why this might need to be your next step into entrepreneurship.Join us as we dive deep into the heart of the culinary world, where every partnership, every challenge, and every triumph shapes the narrative of culinary excellence. Welcome to a podcast like no other. Welcome to the CHEF Radio Podcast
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.
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Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, The Chef's Table in Rehoboth Beach, Delaware. Hari candidly shares the challenges he faced balancing the demands of a culinary career with family responsibilities, shedding light on the pressures many chefs experience as they navigate parenthood and traditional kitchen roles. Tune in as he discusses the pivotal moments that led him to adjust his career, leveraging his expertise while carving out time for his family, all while passionately pursuing his culinary dreams.
An introduction to Hari and a little history lesson on the restaurants of Rehobeth Beach, Delaware Growing up in a spiritual household where gurus and meditation were typical, along with the prasad, aka the offering How he got the name Hari from the Bhagavad Gita A family with three boys who are all in the restaurant business, and how it was the youngest of the brothers who helped Hari find his path in food Getting busted at a young age with some illegal substances, which made him wake up and realize he had to get his shit together Setting a goal to open a restaurant by 30 and beating it by one year Opening his restaurant a(MUSE.) in Rehobeth, which was noticed very quickly by the press How he is hyper-focused and obsessive about learning things until he knows a lot about it Getting lucky by selling his restaurant after 10 years in late January 2019 before the pandemic hit How he shares his enthusiasm for food with his three young sons Getting into consulting and why he says he never applies the "hard sale" How he does a large range of consulting, from equipment companies, menu development to food companies, etc. Opening his new space in Rehoboth called The Chef’s Table, where he will be doing dinners, classes, content creation, and other food related research and development The art of dry aging fish and why he is a big fan of itSupporters of the show:
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.
Check out and follow us on Instagram and subscribe to the show.
Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. [email protected]
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Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first black Michelin-starred chef in New York City’s history and one of only two black chefs in America. Yeah, you heard read that correctly, the first. In 2022, the Michelin guide recognized the work that he and his partners were doing in Brooklyn Heights and saw that the work that he put in, the training, and his dedication to the craft of cooking helped leapfrog him over even some of the more established and well-known chefs in the country's most competitive restaurant city.
Here's what else we talked about:
Growing up in Detroit, Michigan, and hailing from a family of auto workers Finding a mentor who pointed him in the right direction and inspired him to leave Detroit and go to New York, even though it was his last choice of city Pushing himself to work in the hardest kitchen in NYC Why his first cookbook, Eleven Madison Park, motivated him to work there The layers of protection from failure that EMP has to ensure that each guest has the experience that they expect Why working as a commis at EMP was one of the biggest growth point in his career Going out on a ledge and taking over a smaller neighborhood restaurant in NYC, but then quickly learning he wasn't ready to be the man just yet Meeting his future partners at Clover Hill and why it's such a great match How they slowly transitioned to a tasting menu-only restaurant Creating a fine dining restaurant that was reflective of the owners and why it's so important for Clover Hill to make people feel comfortable and at home without the pretension that you may find often in fine dining Charlie talks about why honest cooking is so important to him Raising their prices because they are getting better ingredients to work with, not just because they now have a Michelin star When they started getting clued in that they may be on the Michelin radar The conversations he had with his partners after they won the star What it means to him to be the first black chef in New York City history to have a Michelin star What he learned once he started writing tasting menus and deciding what kind of journey he wanted to take the guests on How he sees the restaurant continuing to evolve over the next few years How he folks on "doing his part" when it comes to being a leader and showing other black chefs what's possible. Leading by exampleSponsors
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
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.
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. [email protected]
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Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing food trends, he also emphasizes the importance of nurturing future chefs and make sure they understand the importance of foundational cooking. The conversation wraps up on a high note, with appreciative closing remarks and a display of gratitude for the shared interaction.
The Meat of the Conversation:
Discussing the North Carolina Food Scene The Influence of Sports on Local Culture Chef Matt Kelly's Background and Early Life Impact of Regional Cuisine in NC Influence of Family and Early Cooking Experiences Importance of Local Food Systems The Role of Mentorship in Culinary Careers The Impact on Matt of Working at the Inn at Little Washington Exploring Spanish Cuisine and Opening Mateo Bar & Tapas Incorporating Southern Traditions into Food The Importance of Foundational Cooking Defining Southern Food The Story of Grano Arso and its Influence on Cuisine The Evolution of Oyster Culture in North Carolina Reviving a Classic: The Story of Nana's The Importance of Relationships with Purveyors The Role of Grandmothers in Culinary Traditions The Importance of Mentoring in the Culinary WorldA 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 make sure you 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.
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. [email protected]
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That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the Voi•ãge dining series where he is joining fellow CHEF Radio alum, Nicholas Elmi of Lark restaurant! And in honor of Chef Fox coming to Philadelphia, we are revisiting his podcast, which still ranks up there as an all-time favorite and one of the most listened CHEF Radio Podcast to.
As one of the most influential chefs of the past decade, Chef Fox continues to forge a path forward with his Michelin-starred restaurant, Rustic Canyon, and his critically acclaimed restaurant, Birdie G's, in Los Angeles. Be sure to click the link above to check out tickets for this once-in-a-lifetime dinner that will also raise money to support a nonprofit of the chef's choice.
There will be two nights of dinners on February 28th and 29th, and tickets are highly limited. However, because you are part of the CHEF Radio family, we have an early access to your price for you to take advantage of. For listeners of the show, there is a discount of $10 per ticket if purchased before Thursday, January 25th, so be sure to head over and get those tickets before it's too late.
Take a listen to this incredible, inspiring story of perseverance as chef Fox describes the successes, challenges, and mistakes that were made along the journey that his career took.
Topics discussed in this episode:
Eli breaks down Jeremy Fox’s career Creating the menu for Ubuntu Jeremy’s transition to working at Rustic Canyon and his reputation Eli on his time at Torrisi Jeremy reflects on his childhood in Philadelphia Philadelphia food traditions vs. the west coast Jeremy on his experience in Los Angeles How Rustic Canyon changed in 10 years Jeremy’s grandmother and inspiration for Birdie G’s Jewish cuisine-inspired dishes at Birdie G’s How fatherhood changed Jeremy as a chef The journey to working at Manresa Jeremy’s advice to leaders in the kitchen The next generation of chefs How Jeremy stopped being an intense, confrontational chef Managing the stress of making a restaurant successful Eli’s experience with anxiety Jeremy on his anxiety and helping others Dealing with anxiety and effects of the pandemicStay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here!
Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!
Connect with Eli on Instagram:
The Chef Radio Podcast
Delicious City Philly
A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.
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This episode of CHEF Radio is brought to you by DryAger, the world’s leader in dry aging technology.
Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary excellence. Often, to begin that journey, one must apprentice for years under an Itamae, or sushi master, working hard to learn even the most humble tasks before earning the privilege to handle crucial elements like rice, scallions, and ginger. In the realm of high-end sushi, these seemingly ordinary duties bear significant weight.
In today's podcast, Chef Jesse Ito shares his journey with us from being the son of a sushi chef to becoming one of the most celebrated sushi chefs in America today.
Here's what else was discussed:
How Jesse's star is rising as a twice-selected James Beard finalist How his restaurant has exceeded his expectations after seven years in business His father being one of the founding sushi chefs in the Philadelphia area, and how that came about Fuji restaurant in Cinnaminson, New Jersey, just outside of Philadelphia, and how it used to be a very sketchy area, including some questionable “motels” with mirrors on the ceiling. Growing up in a restaurant and running around with king crab shells on his head as a child The very notable chefs that would come in to have his father cook for them Why a great dishwasher is worth its weight in gold How Jesse worked his way up in his father's restaurant to be a sushi chef before he was 20 years old Finding his partners at Royal Sushi and Izakaya, and how that relationship began Why Jesse slices his fish before each service and why the temperature of the fish is so important but often overlooked The importance of rice and sushi and why it is the most important part of the Nigri experience. Jesse talks about his technique What the actual definition of the word sushi is and why it applies to preservation How the great earthquake in 1923 changed the game for sushi chefs and allowed them to come indoors after traditionally serving from street carts The way Jesse supplies his fish, how the topography of the Asian Pacific Ocean is different than that of the rest of the world, and why it factors into the price of the product The reverence that the Japanese hold their fish in versus how American fisheries treat their product How dry aging has begun to change the game in sushi and why it makes the product more interesting, according to Jesse Jesse's decision to stop drinking and begin to live a cleaner lifestyle and how that has allowed him to become an even better leader, business owner, and chef Jesse reads his vision statement and mission statement that he originally had in 2016 and how it continues to be applied to the work he does todayA 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.
Rosito Bisani: 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 Morello 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.
This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀
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Heavy is the head that wears the crown—an adage familiar to all. For chefs, the culmination of aspirations often transforms into a suffocating responsibility. Balancing the delicate dance between creative desires and the day-to-day demands of a profitable restaurant, chefs find themselves assuming the roles of part-time therapists, plumbers, dishwashers, and maintenance personnel. While these daily responsibilities are integral, chefs must elevate their perspective beyond the immediate tasks, recognizing that the traditional role has evolved add our positions as role models and trendsetters require to look at how we can help the evolving world outside of our restaurants.
Chef Matt Orlando is an absolute visionary and his work at *the now concluded Amass* in Copenhagen, Denmark, forged the pathway for other chefs to see how they can have a major impact on reducing food waste, thus helping with the needs for action when it comes to the future of our planet.
⚠️ One note before you get to the show, because we are calling international, we had some challenging moments with the technology, so please forgive the less the desirable recording quality. We apologize and will try to be better next time.🤘
Economics of upcycling Saving water from blanching and circulating to clean the floors at the end of the day Turning fish bones into noodles and why it just works. Bouncy! Why he wants people to copy his food and techniques Why Matt closed Amass and why he says he’ll never open a restaurant under the same name His company, Endless, where they take massive amounts of commercially produced food waste and find ways to keep it out of the waste stream His chocolate alternative called Thic and why it could be a game changer for the industry Working with large skill producers and why it’s a totally different way of thinking then a chef and a fine dining restaurant His new project in Singapore that is a multifaceted restaurant and education spot called AIR that will include a 9000 square-foot garden and farm in the middle of Singapore Using flavor as a vessel to carry a message of sustainability and not preaching to the guest table side The importance of understanding that sometimes a journey ends and you have to begin a new. The importance of being a chef, but also allowing yourself to be open to other ideas and concepts when it comes to food Leaving a team in today’s labor climate and what you have to do to be successful in creating a culture of excellenceA 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 make sure you 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.
This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀
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For this podcast, we have an author, publicist, and podcast host who recently published a book that has so many incredible and unique perspectives from an astounding number of industry-leading chefs from around the globe. The author, Shari Bayer, based in New York City, is someone who is a lifer in our industry, or at least industry adjacent, as she has been a publicist for many of the highest-achieving chefs in America, and she's done that by creating genuine relationships with the chefs that she's met over the years.
Most recently, she added author to her title with a book that is as much great reading material as it is great lessons from many of the world's leading chefs as they share their own perspectives and methods when it comes to the duties of a chef.
Here's what was discussed:
Why this book is a dream project of Shari's The early jobs that got her interested in the restaurant industry Working for Charlie Trotter in Chicago Her first foray into the world of restaurant PR with some industry legends She breaks down the reasons why your restaurant needs or does not need a PR company Working with Jim Lahey of the respected Sullivan Street bakery Some of the common threads that she sees through the different chefs she interviewed for the book Many chefs opened up to her about the mistakes they made along the way and shared those life lessons with her readers The pressures on chefs today that were not there 15 to 20 years ago, and why so many chefs feel they need to open more than one restaurant Eli is extremely impressed with the roster of chefs that she was able to put together for this book The importance of cooking for not only great chefs but also great leaders who are going to mentor you while you grow, and why you need to give them your all, and they will help you succeed when it is your time The wisdom of Chef David Kinch How easy it is to get from NYC to Philadelphia, and why more people don't take advantage of itNote: This is not a paid advertisement and no money was exchanged for our guest's appearance on CHEF Radio Podcast.
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 make sure you 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.
This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀
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What would you say if I told you that a Disney artist, who helped bring animated films to life as well as designed video games and Disney theme park attractions, won a James Beard award this year for Best Chef California? Well, in today's podcast, we welcome Justin in to talk about his highly improbable journey from a first-generation Thai kid who grew up in his parents restaurant to one day leaving his artistic profession to come back to take over after his father had a debilitating stroke. This podcast has all the elements of a heart wrenching and uplifting Disney film, and we can't wait for you to listen!
Here’s what else was talked about:
Justin doing the inaugural Voi•ãge dinner at Kalaya with Chef Nok Starting out as an artist at Disney How certain aspects of his time at Disney still play into his decisions at Anajak Thai Justin’s and Eli’s shared love for drawing out dishes before they begin to develop them in real life Literally growing up in his mom and dad’s restaurant His mother would give him ”showers” in the bathroom at the restaurant! How beat up the physical space of Anajak is after 40+ years in business When he had to take over the restaurant for his ailing father and the difficulties of filling his shoes…literally Learning from other chefs and friends in the business Are drop lines for servers necessary, or should guests be left to figure out the dish? What kind of chef do you want to be? The importance of hiring people who compliment you and fill the void in your knowledge Justin’s early memory of trips to Thailand to visit family How his father, after his stroke, still came into the restaurant using a wheelchair to help direct and train Justin Justin’s incredible James Beard speechSupporters of the show:
This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with its incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only King of Cheese this holiday season!🎁🧀
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
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.
This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only King of Cheese this holiday season!🎁🧀
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How many different individuals go into serving one plate of food in a restaurant? How many people, including producers, delivery personnel, cooks, servers, and porters, does it take to get each singular ingredient of a dish to the table? Maybe that’s not something you ever thought about; however, Andrew Friedman, author of the newly released book titled ”The Dish: The Lives and Labor Behind One Plate of Food”, spells it out for us in his book and takes a deep dive to help the reader understand how many hands go into growing, raising, picking, butchering, and delivering a single dish.
Here’s what else you’ll hear:
The many chefs he has written cookbooks for, including Chef Jimmy Bradley, Paul Liebrandt and Alfred Portale The incredible work that he’s done on his podcast, Andrew Talks To Chefs, and the trust that he has developed over the years with chefs How he got into writing and fell into the culinary world after hoping to be a screenwriter Writing the book, Chefs, Drugs and Rock & Roll, and why trust was such a major factor in being able to write that book How he was able to land an interview with Chef Wolfgang Puck Writing his newest book and the premise behind it Working with chefs Beverly Kim and Johnny Clark in Chicago to write the book The one dish that he decided to right about and why he was at first unsure, but in the end, he felt great about hit How he followed the food from seed to plate and what role it played in the logistics of it all most impressed him Diving deep into the background of each employee who helps bring that one dish to life How the kitchen is a safe haven for many people who may not be compatible with the traditional career path Why sketching out dishes for Eli was important in minimizing how many times he had to try it out during the research and development phasesA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which 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.
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. [email protected]
Peace, Love & Chicken Grease
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Do you have dreams of controlling your own destiny rather than waiting in line for your turn to step up in a restaurant owned by someone else? It seems like an obvious question, but maybe it isn’t because not everyone has the same ambition. What you are going to hear here today is the improbable story of a chef who was so driven to be their own boss that he bought a beat-up hot dog cart, shined it up with some stainless steel cleaner, hammered out some dents, and opened Portland, Maine’s first sushi hand roll cart, calling it Mr. Tuna.
Here's what else is on deck:
How being sick of the grind inspired him to get creative and start a hand roll cart The short summer season in Maine How Portland has a very high restaurant per capita number Jordan paints a picture of what the fishing docks look like in Portland How he fell into the world of sushi Convincing the owners of a restaurant to put in a sushi bar that he ran for his first taste of running his own business Deciding to move to Portland in order to put on some roots The challenges of running a food cart in a climate that has snow on the ground many months of the year The impeccable seafood that he gets to serve his guests in Maine Eli and Jordan talk about their favorite oysters from Maine. How a sushi chef can manipulate fish to get the most out of it How a sushi chef can breakdown preconceived notions of their guests and get them to try fish they may know otherwise Why he does not use fish from Japan Jordan talks about his fleet of food trucks that go out and around the Portland area Starting his Thai-style fried chicken concept with his partner What’s nextA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which 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.
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. [email protected]
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For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to stay on top of the mountain for 30+ years as his restaurant celebrates its own incredible milestone. Chef Daniel graciously opens his dining room up to us as we sit down and talk about the early years that shaped him and the people along the way who mentored him to become the great chef that he is. As someone who is a direct disciple of chef Paul Bocuse and who worked in some of the great houses of French cuisine, Chef Daniel has seen this industry transform itself over the years into the diverse, multicultural industry it has become.
Here’s what else was discussed:
Perspective and why it’s so important to maintain it Chef gives gratitude and credit to all the people who helped make his dream come true Eli talks about the many chefs that he’s worked for who have come up through Chef Daniel’s kitchens Chef takes us back to the farm that he grew up on outside of Lyon, France The incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hog Making goat cheese and selling it at the farmers market in Lyons with his father The importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cooking How Chef Daniel got his first apprenticeship at a two-star Michelin restaurant The legendary chefs that he worked for who shaped him How Chef Paul Bocuse became his mentor and took him under his wing The reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DC The incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the US Chef talks about his 30th birthday, where chef Jean-Louis Palladin cooked a dinner of live animals, including a live lamprey that he brought to the table Working at Le Cirque with the famed Sirio Maccioni The beautiful practical joke that was played on him when leaving Le Cirque Looking back on 30 years and the incredible perspective chef still has The current threat to profitability in our industry How to maintain a culture among many different restaurants with many different partners The importance of creating upward mobility in his company and how building out the new Café Boulud will allow some of his key players to move upA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which 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.
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. [email protected]
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What is the biggest moment in your career as a chef? Is it opening your first restaurant? Maybe it's when you receive an accolade that you were always dreaming of, or maybe it's getting a really nice review from your city's food critic. These are all great moments, without a doubt, but I would venture to say that the biggest moment in a chef's career is when they finally start to find their own voice in their food, when all of these past experiences, dishes, and efforts come together in a unique vision that is completely their own.
Dave Beran, today’s guest, had a very unique way of finding his voice in food. In fact, he was given the rains of a Chicago restaurant that would completely change every four months. That restaurant was aptly called Next, and it is a restaurant that pushes the imagination and boundaries of what our industry can do. Next would lead him to find his own style and voice, and ironically, after loathing the 1910 bistro menu Next began with in 2011, it led him down a path to where he is today, cooking in Santa Monica with his critically acclaimed Pasjoli, an elevated French bistro where they cook food that is rooted in Southern California but inspired by the markets of Paris.
Here’s what else was talked about:
How the name of the restaurant came to fruition When Dave and Eli met after becoming Food & Wine Best New Chefs together in 2014 Dave’s introduction into the industry as ”Toast Boy” Working for chef Michael Tramano at Tru in Chicago The intricacies of Pommes Soufflé Getting a job at Alinea restaurant and why they start cooks as a food runner How his mentor, Chef Erick Williams of Virtue, helped guide him The day they got a call from Chef Grant Achatz telling them he had cancer The relearning process after Chef Achatz came back to the kitchen after receiving treatment How Alinea changed the game for modern food in America When he decided to open Next, and why there were 20,000 names on the list for reservations when they opened The moment he started to find his own perspective in food Opening his tasting menu-only restaurant, Dialogue Training actor Jeremy Allen White at Pasjoli to prepare for his lead role in The Bear Eli and Dave w poetic about Chicago’s Italian Beef sandwich! How they cook at Pasjoli and use old school techniques when roasting meats Why teaching his team so important to him and why he even opens the financial books for his team to learn and empower themA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which 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.
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. [email protected]
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Success in our business is never a linear path, and it will always be met with unexpected ups and downs that will challenge you at your lowest and enthrall you at your highest. After our guest, Ana Castro of Lengua Madre and the up-and-coming Acamaya, worked in a New York City restaurant with a toxic environment that nearly killed her, she was contemplating leaving the industry altogether and pursuing a career in her family’s line of work as an architect. But, after departing New York City for New Orleans, Ana began to surround herself with true friends who supported her and also lifted her up in a way where she began to enjoy the industry again and found a new food language that was at the core of her being and connected her to her roots as a Mexican. Lengua Madre, which translates to Mother Tongue, perfectly describes the style of food she is cooking, where she’s able to use inspiration from her family’s roots as well as the vast and seemingly endless flavors of Mexican cuisine to create awe-inspiring meals that have made the industry stand up and notice. What Ana may lack in experience running a restaurant, she makes up for in youthful exuberance and bullish energy that is infectious when you hear her talk.
Here's what else was discussed:
How Eli and Ana met at the Beard Awards in 2023 The family tragedy that impacted her first James Beard finalist award Interning at Relae in Copenhagen The importance of her Abuela (grandmother) in her family as the matriarch The hilarious tradition that they have for birthdays in her family Being born in the States as an "anchor baby", but growing up in Mexico City The goal she has that involves her fellow Food & Wine Best New Chef class of 2022 How her family came from extreme poverty in Mexico Growing up in the kitchen, surrounded by her grandmother and aunts, and why she was not allowed to open her mouth Coming from a family of architects and engineers, and how she applies some of those inherent skills to her operation Why she works hard at being extremely organized and creating an efficient kitchen, and the impact it has on her anxiety Why you need to be vulnerable as a chef to create an environment of trust and accountability in your organization The moment she realized she had to get out of a toxic kitchen that was physically and mentally abusive, to the point of panic attacks Why she considers herself "a white passing Mexican”, and how people perceive her The importance of putting creative limitations on yourself and your menu, and why that will ultimately make you more innovative Chef walks us through some of her favorite menu items to explain her vision for her food. Think Nixtamalized sweet potatoes! Why Eli feels her perspective as a chef is so refreshingSupporters of the show:
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which 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.
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. [email protected]
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It's not every episode that we get to sit down and talk with a pioneer of our industry, and in today's show, we invite Chef Amanda Cohen to sit down and bring her incredible perspective on cooking and life as she reminisces about the vegetable forward journey she has been on over the last 20+ years. In 2008, Amanda opened up Dirt Candy, a groundbreaking vegetarian restaurant that took NYC by storm, and became one of the hottest tickets in town, where curious and passionate guests alike jockeyed for one of the 18 seats available each night. Fast forward 17 years, and Dirt Candy continues to pack it in, albiet in a larger space, each night as her loyal customers and fans show up to eat her clever and cheeky crave-inducing takes on classic combinations.
Here are some other highlights of the discussion:
Being from Toronto and why it holds a special place in her heart Growing up in the cold weather, playing hockey/skating Writing a cookbook and waiting until she was ready to say yes Why winter is her favorite season for products The dish that put her on the map The trouble with opening a “New American” restaurant Going from an à la carte menu to a tasting menu format Being one of the first to do away with the typical tipping system in 2015 The pricing conundrum of running a vegetable-focused restaurant Working at the controversial Pure Food & Wine The frustration when customers tell you they “liked it” but then leave you a bad review Why her leadership philosophy is “being adaptable” How Amanda incorporates her team into the menu design and creates new dishes Why the starting pay in her kitchen is $29/hourSupporters of CHEF Radio:
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which 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.
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. [email protected]
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Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, he would be successful. But after working for these industry titans, he found himself on a new mission. It was after he lost an important notebook that was chock-full of recipes and techniques that he had been taught over the years that he came up with the idea of developing software where no recipe, no technique, or learned knowledge will ever go missing again because someone lost their notebook.
Here’s what was discussed:
After his father passed when he was just a teenager, he began cooking for his family Training as a chef in Oslo with Chef Terje Ness at Oro Eating donkey in Piedmont Working with Chef Floyd Cardoz at Tabla and why it was a dream kitchen Cooking with headlamps during the NYC blackout of 2003 Working with Chef David Bouley at the restaurant's height Why working in Café Gray, with Chef Gray Kunz, was so instrumental in his upbringing The perfection that is the Kunz spoon Josh’s first foray into entrepreneurship with Bark Hotdogs No matter how good your product is, you have to be able to tell a story with your food The moment he came up with the concept of his recipe company, MEEZ Why MEEZ is an incredibly powerful tool for kitchens How they painstakingly converted product yields into the software The ease of training your teams when using MEEZ Why building MEEZ has given him more fulfillment than his career in the kitchenA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which 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.
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. [email protected]
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There are so many phases throughout our lives, and restaurants are really no different. Many restaurants start off as one concept and then slowly evolve into what ultimately works best for the business. That evolution might be slow and gentle, barely felt by the guests, or it could be a clean break to start anew.
Today’s Guest, Dominic Piperno, a South Jersey native, recently made the life-changing decision to go from an ala carte menu, where he was working 100 hours plus, to a bimonthly, rotating prefix menu, where the chefs are able to become students of the game again and learn new techniques, dishes and create exciting new menus. What was the reason for this? Well, it was because he realized he was working himself towards inevitable burn out and he was tired of missing many of his young daughters milestones as well as not spending enough time with the rest of his family. Tune in and here how a chef, who was at his breaking point, was able to envision a new phase and a more sustainable vision for his restaurant, Hearthside 2.0
Here’s what else we talked about:
The charm and allure of Collingswood, New Jersey Two European parents and how food was central to their family dynamic The memories of visiting the tiny Calabrian village of his father’s hometown His father’s guidance and wisdom and how it's been so important to him throughout his career The incredibly rich, fertile ground of South Jersey and the products that come from it Working for Chef Joey Baldino at Zeppoli in Collingswood and Greg Vernick at Vernick Food & Drink Falling in love with live fire cooking The way he knew he was ready to open his own place How the name Hearthside came about The financial aspect of operating a live fuel concept How switching from an à la carte format to a tasting menu has literally changed his life and given him new energy The many benefits of having a tasting menu concept How becoming a father has impacted his point of view when it comes to leadership How chef holds himself accountable Why mentoring is so important and why he enjoys it so much How being on this podcast is a full circle moment for DominicA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.
Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. [email protected]
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