The CHEF Radio Podcast

Join chef Eli Kulp as he talks with the people that shape the way we eat today. Whether it’s important life lessons in the workplace, the relevance of great leadership in the kitchen or even the responsibilities we now hold in protecting our food ways, Chef Eli will navigate these deep and highly relevant conversations to ensure the listener not only learns from these passionate guests, but is inspired by them also.

Episode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New Orleans 04/17/2024

Episode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New Orleans 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 plans A huge shout out to our sponsor, 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 and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. , 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, 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/30867238

Episode 110: Missy Robbins of Lilia, Misi and Misi Pasta in Brooklyn NY 03/29/2024

Episode 110: Missy Robbins of Lilia, Misi and Misi Pasta in Brooklyn NY 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, 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 and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. , 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, 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. /episode/index/show/chefradio/id/30598603

Episode 109: Hari Cameron of The Chef's Table in Rehoboth Beach 03/15/2024

Episode 109: Hari Cameron of The Chef's Table in Rehoboth Beach 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 it Supporters of the show: A huge shout out to our sponsor, 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 and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. , 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 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. /episode/index/show/chefradio/id/30387418

Episode 108: Charlie Mitchell of Clover Hill in Brooklyn 03/04/2024

Episode 108: Charlie Mitchell of Clover Hill in Brooklyn 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 example Sponsors A huge shout out to our sponsors, and 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. , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/30212163

Episode 107: Matt Kelly of MK Hospitality in Durham, North Carolina 02/08/2024

Episode 107: Matt Kelly of MK Hospitality in Durham, North Carolina 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 World A huge shout out to our sponsor 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 and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/29861313

Chef Jeremy Fox Coming to Philadelphia! 01/23/2024

Chef Jeremy Fox Coming to Philadelphia! That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the 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 pandemic Stay connected with Jeremy Fox on , and grab his book On Vegetables: Modern Recipes for the Home Kitchen ! Listen to more episodes of , and be sure to check out our other podcast ! Connect with Eli on Instagram: 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. /episode/index/show/chefradio/id/29610653

Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia 12/29/2023

Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia This episode of CHEF Radio is brought to you by , 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 today A huge shout out to our sponsor 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 and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. , 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 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!🎁🧀 /episode/index/show/chefradio/id/29274418

Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH 12/14/2023

Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH 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 excellence A huge shout out to our sponsor 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 and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. , 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 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!🎁🧀 /episode/index/show/chefradio/id/29083913

Episode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the World 12/02/2023

Episode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the World 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 it Note: 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 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 and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. , 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 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!🎁🧀 /episode/index/show/chefradio/id/28892658

Episode 103: Justin Pichetrungsi of Anajak Thai in LA 11/17/2023

Episode 103: Justin Pichetrungsi of Anajak Thai in LA 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 speech Supporters of the show: This holiday season make sure you reach for the true and authentic 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, and 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. , 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 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!🎁🧀 /episode/index/show/chefradio/id/28689233

Episode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & Roll 11/03/2023

Episode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & Roll 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 phases A huge shout out to our sponsors, and 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, , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. Peace, Love & Chicken Grease /episode/index/show/chefradio/id/28507307

Episode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, Maine 10/20/2023

Episode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, Maine 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 next A huge shout out to our sponsors, and 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, , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/28375637

Episode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex Group 10/05/2023

Episode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex Group 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 up A huge shout out to our sponsors, and 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, , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/28236614

Episode 99: Chef Dave Beran of Pasjoli in Santa Monica 09/21/2023

Episode 99: Chef Dave Beran of Pasjoli in Santa Monica 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 them A huge shout out to our sponsors, and 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, , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/28108643

Episode 98: Chef Ana Castro of Lengua Madre and Acamaya in New Orleans 09/07/2023

Episode 98: Chef Ana Castro of Lengua Madre and Acamaya in New Orleans 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 refreshing Supporters of the show: A huge shout out to our sponsors, and 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, , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/27974316

Episode 97: Chef Amanda Cohen of Dirt Candy 08/11/2023

Episode 97: Chef Amanda Cohen of Dirt Candy 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/hour Supporters of CHEF Radio: A huge shout out to our sponsors, and 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, , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/27730164

Josh Sharkey - Chef, Entrepreneur and Founder of meez 07/25/2023

Josh Sharkey - Chef, Entrepreneur and Founder of meez 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 kitchen A huge shout out to our sponsors, and 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, , 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 Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/27565089

Episode 96: Dominic Piperno of Hearthside 07/14/2023

Episode 96: Dominic Piperno of Hearthside 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 Dominic A huge shout out to our sponsors, and 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, , 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. /episode/index/show/chefradio/id/27467169

Episode 95: Ashleigh Shanti of Good Hot Fish 06/30/2023

Episode 95: Ashleigh Shanti of Good Hot Fish Every once in a while, there are these chefs, where it’s as if they've been hand picked by some sort of celestial chef “being”, that says, “Hey young chef, I know exactly the type of work you’re going to do“, and whether or not you subscribe to divine intervention, one thing we know, when a chef hits at the right time, with the right product and with the right mix of authenticity, storytelling and purpose, that chef can light the world on fire. And today, we we get to hear from one of those chefs in Ashleigh Shanti, who possesses an intrinsic desire to pick up the torch of her ancestors to insure her family's roots, history and recipes are not lost to the sands of time, but rather rediscovered and celebrated. Here’s what else was talked about: Growing up in coastal Carolina and working in seafood shacks How nostalgia helped drive her career Working with Vivian Howard and learning about eastern North Carolina How a display at the Shenandoah National Park made her realize that Appalachian blacks were underrepresented How Benne On Eagle really changed her as a chef and as a leader Chef John Fleer’s impact on Ashleigh and many other chefs The responsibility that she has for keeping her family’s food history preserved Black foodways are kept orly over the years, which makes them more vulnerable to being lost forever What kind of discoveries she’s had while writing her new cookbook Why owning the story of her food is so important to her Her new restaurant, Good Hot Fish, opening soon What a fish camp is and why it’s such a major part of who she is A Guyanese word that had a major impact on her Why chefs are naturally advocates A huge shout out to our sponsors, and 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, , 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. Check out and Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/27336024

Episode 94: Chef Johnny Spero of Reverie and Bar Spero 06/09/2023

Episode 94: Chef Johnny Spero of Reverie and Bar Spero Being a successful chef is so much more than being a great cook, and once you find yourself in that position, your attention is constantly being pulled away from the kitchen to handle business matters, HR, food costs, scheduling, etc. etc. So with all of these demands, how do you still maintain your creativity, your energy to lead, and your positive state of mind? Well, unsurprisingly, there is no easy answer, but in just a few minutes, you’re going to hear from chef and owner Johnny Spero, of Reverie and Bar Spero in Washington DC, who in ’22 saw his restaurant reduced to ashes and who is someone who strives to be a great chef, a great husband, and a great father, but as you hear, it is a delicate and ever-evolving task. Do you struggle with similar challenges? Well, if you do, pull up a seat at the table and give this one a listen. Here’s some of what was discussed: His recent trip to Kyoto to cook with Jacob Kear at Lurra Eating at the Noma residency in Kyoto Johnny’s introduction to the industry The lessons he learned when becoming a chef too early in his career Accolades are no longer about ego as much as they’re about making sure your business is healthy and busy Working at incredible restaurants such as Komi, Minibar, Noma, Mugaritz What he had to do to stage at Noma while being broke The different evolutions of Reverie and what to expect when 2.0 opens Why having your cooks run food to the tables can be so impactful to the diner His recollection after getting a call that his restaurant was on fire All the different restaurants and places he’s been cooking at as he awaits Reverie to reopen Bar Spero is inspired by “The food you want to eat on your day off”, but through a Spanish lense Why he had to quit drinking and how he did it A huge shout out to our sponsors, and 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, , 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. Check out and Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/27093222

Episode 93: Alon Shaya of Saba, Safta and Miss River Restaurants 05/25/2023

Episode 93: Alon Shaya of Saba, Safta and Miss River Restaurants What happens when your passion meets purpose? Saba is what happens. Saba is Chef Alon Shaya’s flagship restaurant, which was his answer to that question and is the result of his passion for cooking helping him to find his purpose and his voice in food. After spending nearly an entire lifetime suppressing his heritage so that he could feel more acclimated to the American life that his family immigrated to, he discovered his roots in Israel and began cooking with his heart rather than his head. In this episode, Eli and Alon speak very frankly about the importance of creating a story, narrative, or purpose for your food and how it can be incredibly impactful for your guests. Here’s what else you’ll hear: Alon’s immigration story from Israel How being poor in a wealthy suburb made him build a strong work ethic How his home economics teacher saved his life and put him on the right path His love for watching Emeril Lagasse Nearly getting kicked out of the CIA How Hurricane Katrina reshaped his entire perspective on food His time working with Chef Marc Vetri and spending time in Italy How he discovered Israeli food for the first time The number of seeds in a pomegranate and why he named his company after it How his nonprofit is improving the lives of New Orleans school kids The complexity of New Orleans food and how history, good and bad, has shaped it When life is no longer normal, humans crave normalcy The influence of all the different Middle Eastern countries on his food as well as his father’s Romanian heritage How has his departure from his former company helped shape his leadership style today Eli learns what a “second line” is in New Orleans Opening up his Denver restaurant and why they chose there for the second location Alon shares some of his favorite restaurants in New Orleans His companies day of service A huge shout out to our sponsors, and 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, , 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. Check out and Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. /episode/index/show/chefradio/id/26951244

Episode 92: Chef Jeremiah Langhorne of The Dabney & Petite Cerise in Washington DC 05/11/2023

Episode 92: Chef Jeremiah Langhorne of The Dabney & Petite Cerise in Washington DC James Beard award winning chef, Jeremiah Langhorne, sits down with Eli to talk about his improbable rise to one of the Mid Atlantic’s best chefs and why his work ethic, determination, and resilience are the keys to the success he has had at and now at his newest restaurant, Petite Cerise in DC. Chef Jeremiah only had one goal in life, and that was to be a professional skateboarder, but it was when he saw some cooks at a local pizza shop, where he was delivering pizzas, putting food into a pan while testing out a special, that he realized that real cooking was more than just reading a recipe out of a book, and it was at that moment that he realized this is something worth pursuing. Here are some of the highlights: The idea behind their new French restaurant, How Jeremiah has found a love for French food but is doing it in a new light The power of learning a technique and how your repertoire will serve you throughout your career The magical crêpe that Jeremiah had on his recent trip to France Chef’s unlikely entrée into the food business and why it wasn’t skateboarding The advice he received from a chef that sealed his fate How working with Chef Sean Brock changed his perspective Why it doesn’t have to be all or nothing when buying local How the next generation of chefs will change our industry for the better Why he geeks out about Maryland blue crab and asparagus season Chef breaks down his well known dish called Hearth Roasted Vegetables His breakthrough with his ”Bay Sauce”, which is rooted in Maryland history The beauty of the European protection system for food and labeling Breaking down the success of his restaurant, The Dabney Why he didn’t want to go back to his restaurant shortly after opening it and the advice that helped reshape his cooking When you open a restaurant, you’re telling the world, ”Here I am, come at me.” The importance of understanding the science of cooking One of Eli’s favorite books, , by Harold McGee How the pandemic allowed them to hit the reset button and begin to reshape the restaurant Why you should have a one year, five year and ten year plan for your career and restaurant Some of Jeremiah’s favorite places in the mid Atlantic to eat A huge shout out to our sponsors, and 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, , 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. /episode/index/show/chefradio/id/26812203

Episode 91: Farmer Lee Jones and Chef Jamie Simpson of the Chef's Garden 04/22/2023

Episode 91: Farmer Lee Jones and Chef Jamie Simpson of the Chef's Garden So how do you know, as a chef, where you should be putting your energy outside of your normal job description? Because quite often on CHEF Radio, we talk about how chefs have positive impacts outside of the kitchen through great leadership practices, mentorship, fundraisers, and foundations, but maybe one of the single biggest impacts we can make is through our own responsible purchasing and sourcing and teaching the next generation the importance of being stewards of our foodways and food systems. Reducing our carbon footprint through climate education, menu planning, reducing food waste, and even packaging and plastics reduction are just some of the ways we can leave this industry better than how we found it, and let's face it, when you become a leader in our industry, you're expected to do so much more than just simply create menu items, work service, and write a schedule. And of course, as individual chefs, we can each do this on our own, but as you’re going to hear today, when a farmer and a chef work hand-in-glove to create a utopia such as, the impact they can have is immeasurable, and it's no coincidence that this is Earth Week, and we are releasing this on Earth Day, because I couldn't imagine a better couple of guests to talk about the major positive impacts they’ve had on our planet and people and why would they do is massively important. Support Regenerative Organic Agriculture! Here’s what else you’ll hear: Farmer Lee Jones Coming to you live from the New York Food & Restaurant Show 2023 What is Regenerative Organic farming and why you as a chef need to be supporting it? Why our vegetables nutritional levels continue to decline on a massive scale even with the advances in technology Trying to farm like they did 100 years ago Harvesting the sun by planting cover crops and soil Why we must support regenerative organic farming as chefs because the government’s not going to change anything Having a medical doctor on staff at the Chef's Garden to help create more nutrient dense vegetables to assist in healing. How the Chef’s Garden changed the game with the creation of microgreens Charlie Trotter’s influence on the trajectory of CG Chef’s Garden focuses on their team & community and why that matters Chef Jamie Simpson The Culinary Vegetable Institute at the Chef’s Garden Jamie’s love for all 600+ different varieties of fruits and vegetables that grow around him How they bring chefs to the Vegetable Institute for either R&D or a little R&R The biggest changes that Jamie has been a part of over the years at Chef’s Garden Moving towards a direct-to-consumer and pick-to-order concept Having to give up his career and music to focus on being a chef How they harvest all parts of the plants and use absolutely everything that can possibly be turned into food or a food related product Creating vegetable “Deli Slices” High Pressure Pasteurization and why Jamie is so excited about it A huge shout out to our sponsors, and 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, , 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. /episode/index/show/chefradio/id/26621769

Episode 90: Chef John Shields of Smyth and The Loyalist 04/06/2023

Episode 90: Chef John Shields of Smyth and The Loyalist What has luck got to do with it? Well, the short answer is absolutely nothing, and when Chef John Shields and his wife, Karen, took a leap of faith and moved to a little-known town in rural Virginia, they had no idea how life-changing that decision would be. It was after a New York Times writer stumbled upon their groundbreaking cooking at the little country inn named Town House in Chilhowie, Virginia, where they were really developing their style of cooking, that their careers really took off. But, as chef Eli says in the podcast, luck is nothing more than being fully prepared when the opportunity comes your way. Here’s what else is covered: John’s newly found love & enthusiasm for the “B’ word Having no direction early on in his young adult life and finding food Cooking with his father ignited the flame in him How NOT getting hired in New York changed his trajectory, and you can blame it on dial-up internet Working for Charlie Trotter in one of the most challenging kitchens in the world Why failures, disappointments, and the feeling of discomfort are SO essential to developing yourself as a chef It’s OK to fail! But fail forward and learn from every failure by turning it into a lesson Why being a great chef is like walking a tightrope between failure and ambition How working at Alinea shaped his perspective The hilarious story of how the relationship with his future wife was exposed after dating and working together How the husband-wife team splits responsibilities and how that relationship has evolved after children Moving to the middle of nowhere with no expectations How a full-page article in the New York Times changed everything for them The one and only Kitchen Arts & Letters bookstore in NYC How the layout of their building gives them the opportunity to do two separate concepts under the same roof The way that he approaches food, the ingredients and how he brings them to the plate, and his intuition-based style of cooking Allowing a plant to go through its full cycle of life to see what kinds of exciting stages it goes through and how that can impact the way you use it Breaking down one of their more novel ideas from back in the day A way that Chef stays grounded and on the right path The benefits of having two restaurants that can feed each other's customers as well as help use up the product they get in the house Why learning a craft such as cooking takes time and effort, and why you should not rush your career A huge shout out to our sponsors, and 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, , which is one of the most powerful tools you can have as a cook and chef which gives you a powerful and 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! /episode/index/show/chefradio/id/26469102

Episode 89: Chef Eric Leveillee of Lacroix Restaurant 03/24/2023

Episode 89: Chef Eric Leveillee of Lacroix Restaurant Do you love a good redemption story? If you do, you're going to want to listen to this podcast because today's guest, Chef Eric Leveillee of Lacroix restaurant, has gone through hell and back to find his success. As someone who grew up in a household with dependency issues, Eric was nearly destined to find himself following the same path. And after years of addiction, he was able to transcend his addiction and become a shining example of what it means to be truly resilient. Now, sober and focused, Eric is producing some of the most exciting food out there, and we are very excited to showcase him and his story on the CHEF Radio Podcast. Eric's history of working as a chef in Philadelphia Getting a degree in economics Why you need to explore your creativity as a young chef How Eric's food has evolved into a more minimalist approach Breaking down Eric's amazing duck preparation How Covid forced him to change his plans Taking a position in the western Catskills at the DeBruce hotel Running two separate restaurants for two separate companies Battling the constant labor issue while still maintaining expectations Why Eric doubled down on cooking a "classic" style of menu at Lacroix Eric breaks down his Risotto of New Potatoes dish Eric shares his experience with drug addiction and recovery How addiction starts How life events impact addiction Surviving on the streets while going in and out of jail How a phone call to his aunt put him on the road to recovery Why the line between yourself and an addict is thinner than you realize Eric's approach to simple, stripped-down cooking and how he eliminates ingredients to make his dishes stronger How Eric is using this time as a chef at two different restaurants to set himself up for success down the road If you're struggling with addiction, please reach out to Eli or Eric so we can help you achieve your goals in life. You're never alone. A huge shout out to our sponsors, and 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. /episode/index/show/chefradio/id/26331210

Episode 88: Chef Sarah Grueneberg of Monteverde Restaurant and Pastificio 03/09/2023

Episode 88: Chef Sarah Grueneberg of Monteverde Restaurant and Pastificio After growing up in Texas and getting her feet wet in the industry, Chef Sarah Grueneberg made the move to Chicago to develop herself further in restaurants that operated at a whole other level. What she found was that she wasn't prepared, and she struggled mightily to find her identity in the kitchen in the new city. After nearly giving up and becoming a flight attendant, she realized that she was meant to cook and that she could only see herself being happy as a chef. Do what makes you happy, and everything else will fall into place. Here's what else was discussed: Sarah's plans for growing her company Developing a sense of community through her restaurant in Chicago An epic party at the James Beard Awards where Eli met Sarah The ravenous support that Chicagoans give their restaurant The Italian education that Sarah received from her mentor, Chef Tony Mantuano Working with Chef Missy Robbins in Chicago How Chef Missy Robbins helped Sarah to really "turn the corner" in her cooking and gave her the confidence to really embrace the career How going to Italy completely changed her life and perspective on cooking. Staging for the great Nadia Santini at the three-star Dal Pescatore and what she learned The challenges of chef "writing block" when it's difficult to get out of a creative rut Why you always have to be prepared for inspiration to hit you because it can be a life-changing dish Sarah’s own "lightning bolt" dish, Cacio Whey Pepe and the love of this classic dish The mistakes that turn out to be incredible discoveries Sarah's favorite ravioli that only happens if somebody screws up the recipe How allowing your team to fail can create trust and empower your team Sarah's experience as a runner up on Top Chef Winning her James Beard Award the very first time she was nominated and how she “jumped the line" Why you have to trust the journey through the difficult services, the bad days, and make sure you learn the lessons that will shape you into a resilient chef Why you, as a chef, should be sitting down and eating a full meal at your restaurant occasionally Sarah's cookbook, Listen to Your Vegetables, and why she chose that name and what it means exactly How their pastificio a.k.a. the pasta factory, fills and shapes pasta to order during dinner service and Eli’s mind gets blown A huge shout out to our sponsors, and 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. Never stop pushing, never stop learning! /episode/index/show/chefradio/id/26181993

Episode 87: Adam Richman of the History Channel 02/23/2023

Episode 87: Adam Richman of the History Channel As someone who was interested in food from multiple angles at a very young age and who created a reverse flow chart to find out exactly what was the best career choice for them, food celebrity and host of many different popular shows, Adam Richman, is a force to be reckoned with when it comes to all things food. I could tell immediately that this is a man obsessed with, not just food, but the stories of the food and the intrepid souls who created these ingenious flavors, techniques, and methods that shaped the way we eat today. And honestly, when I read the email and thought about it, I figured I would at least interview him, and if it sucked and I didn’t feel like it belonged, then I would simply not publish it. But after sitting with him for nearly 2 hours, I had such a good time just talking about food from multiple different directions, and we covered some really heavy topics that could be applicable lessons to you in your career. Also, it’s just a damn entertaining podcast, so I figured, what the hell, let’s do it! Here's what was discussed: Why Pennsylvania was so important to the food industry in America The challenge of being a journeyman food celebrity Adam’s connection to the world famous Rockaway Parkway Di Fara pizza His regret with not taking advantage of the rich multicultural community he grew up in Adam’s early indoctrination into learning sushi Adam’s three kitchen essentials to be successful Our mutual distain for the smell of grease traps and degreaser at the end of service Kitchen saboteurs around you and why you have to stash towels Adam’s most memorable experiences on Man v Food The importance of staying humble even as you become the chef. Don’t smell your own shit! The pressures of being a TV celebrity Does a club sandwich indicate the quality of a hotel? The keys to competitive eating The importance of understanding capsaicin and what it can do to your skin Why bananas may be your key to a nice morning after a 🌶️ night Adam’s new show on the History Channel Why Adam decided to become a shareholder in a English “football” club The beauty of a DiNic’s sandwich out of the Reading Terminal in Philadelphia A huge shout out to our sponsors, and 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. /episode/index/show/chefradio/id/26023128

Episode 86: Chef Eddie Konrad of Messina Club 02/02/2023

Episode 85 – Chef Katie Button of Cúrate restaurant and La Bodega 01/20/2023

Episode 85 – Chef Katie Button of Cúrate restaurant and La Bodega Whenever a cook asks me for my advice when they are starting out, I always tell them to find the best chef they can and then just put your head down and work hard for them. This strategy is nearly bulletproof and will almost always pay dividends down the road, even if you don't think so right away. And that's exactly how chef Katie Button, of Asheville, North Carolina, did it when she got her first job working at Café Atlantico in Washington, DC, when José Andrés was early in building his empire of restaurants. After meeting her Spanish-born husband, Félix Meana, she went to Roses, Spain, to work at the all-time great restaurant, El Bulli, where she started off as a server but naturally migrated into the kitchen to work with Albert Adrià. By seeking out excellence and working in these world-class restaurants, she developed many of the necessary skills to run a successful kitchen when she was ready. There are so many great nuggets of information and inspiration, but here are some of the highlights: Learning how to show gratitude and appreciation towards your team Why a good leader sometimes just need to be quiet and give their team the space to find the answer for themselves, thereby creating personal ownership over the project Growing up in a southern household in New Jersey Obtaining a biomolecular engineering degree at Cornell and how aspects of it continue to help her in business today Living in Paris and falling in love with the food culture Applying for a server position to make a couple dollars as she was beginning to study for a PhD How she got a position at Café Atlantico and minibar in DC The person who hired her and changed her life path, and how chefs can have the same impact on your employees today. Screwing up as a server at El Bulli and how she’ll never forget that moment Serving the rabbit innards on its own crispy ear and radish lychees How her mother was the catalyst for Katie and Félix to open Cúrate Why Asheville, NC just felt right for them to put down roots How José Andrés and his team saved their hide just a couple days before the opening of their first restaurant Why they keep it simple at Cúrate and La Bodega and allow the ingredients to speak for themselves The difficult decisions of having to close a restaurant and pivot, even if it’s the most perfect concept in your mind Her TV show, From The Source, and how her experiences on it have shifted her perspective as a chef Her mind blowing epiphany with artisan single-origin and hyper-seasonal maple syrup from Zoer Tapatree Her first cookbook and the one she is now developing The importance of good systems in your kitchen and why it is one of the cornerstones of being successful The ups and downs of running a restaurant when you care so deeply about every aspect of the business How a chef can set the example of hospitality in their restaurant, even if they are not touching tables in the dining room The importance of chefs helping to improve their communities around them and why we are the connection between the restaurant and the community Connect with Katie Check out Cúrate Check out La Bodega 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. /episode/index/show/chefradio/id/25670604

Episode 84 – Chef Caroline Glover of Annette restaurant 01/05/2023

Episode 84 – Chef Caroline Glover of Annette restaurant For this episode we head out to the Rocky Mountains, where chef Caroline Glover of Annette restaurant in Aurora, Colorado, joins us to talk about her journey, which started as an improbable cook and has culminated in a 2022 James Beard Award for Best Chef. See, what Caroline innately possesses that allowed her to achieve what she has, is an amazing work ethic, and as she says it, while working at the famous/infamous gastropub that started that trend in America, The Spotted Pig in NYC, she “just kept showing up”, which allowed her to get recognized by then chef owner April Bloomfield, who took a liking to her and became her mentor. After being exposed to all the amazing farmers that come into New York City to sell their product while working at The Pig, Caroline decided to check out farming, where she worked for one of the best in the tri-state area, Tim Stark, of Eckerton Hill Farm, who's peppers and tomatoes adorn some of the worlds best restaurant's plates. But, Caroline's journey doesn’t just stop there though; tune in to hear about all the lessons that she’s learned along the way as a rising star in our industry! Here are some of the things we chatted about: The taste challenges of being a chef and being pregnant Dropping out of school to pursue a life in food Getting pushed out of the nest The shock of moving to NYC and being embarrassed at TSP Watching her mentor go through a tremendously difficult time How her former chef earned the nickname “The Claw” Caroline's exposure to farming from one of the best to ever do it The importance of using all of the vegetable, even if they are slightly imperfect The importance of hiring women in the kitchen and why it matters to her How Caroline knew it was time to open her own restaurant The experience of doing IVF while still running a restaurant Winning the James Beard Award in 2022 Annette’s unique and groundbreaking way of paying their employees as an “equal restaurant” 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. /episode/index/show/chefradio/id/25515654

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