In this heartfelt episode, Chef Fiore Tedesco shares his remarkable personal and professional journey. Born deaf, Fiore faced significant challenges growing up in a large Italian family. The episode touches on his experiences with anxiety and trauma, his reflections on leadership and empathy, and the constant pursuit of balance in the demanding restaurant industry.   (00:00 Intro: The Awakening of Sound (02:41) Chef Fiore Tedesco's Story: Overcoming Adversity with Empathy (05:24) A Culinary Legacy: Growing Up in a Hardcore Italian Family (10:52) The Power of Music and Overcoming Deafness (24:05) Finding Balance: The Struggle and Joy of a Chef's Life (28:59) Redefining Success Beyond the Kitchen (30:16) A New Perspective on Cooking and Humility (35:36) The Transformative Moment: Gaining the Gift of Hearing (38:13) The Power of Medicine in Overcoming Disability (38:52) Finding Value in Dreams Amidst Life's Challenges (42:16) The Journey to Humility and Healing (42:42) Confronting Trauma and Embracing Vulnerability (44:16) The Transformative Impact of Parenthood (45:30) The Role of Therapy in Personal Growth (46:40) Discovering Anxiety and the Path to Healing (49:56) The Evolution of a Chef: From Dreams to Reality (52:57) Creating an Ethical Restaurant Model (01:02:11) Launching Bambino: A New Culinary Adventure (01:10:58) Leadership, Vulnerability, and the Path Forward 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.

In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel. 1:30 Opening A New Café: Sofreh and Sofreh Cafe5:49 Nasim’s Early Life12:43 Navigating the Revolution15:35 Some Early Culinary Lessons20:30 The Culture of Iran through Nasim’s eyes24:22 The Decision to Come to the United States28:10 A Fresh Start with No Resources29:30 Developing a Family and the Idea of Sofreh38:30 Teaching Newcomers about Iranian Cuisine43:15 the Process of Opening Sofreh47:05 Sofreh's Menu Development and Evolution1:10:23 Nasim's Breaks Down The Use of Whey and Mushrooms1:14:40 The Inspiration Behind the Look of Sofreh1:17:51 Words of Advice for Anyone Looking for a Career Change1:21:30 The Rise of Sofreh1:24:25 Cooking at the White House 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.

Embark on a gripping journey of resilience and redemption with Chef Gregory Gourdet in this riveting episode! Brace yourself for a rollercoaster of ambition, setbacks, and ultimately, triumph. In a world where success is often elusive, Gregory's story reminds us that the path to greatness is anything but linear. Join us as we unravel the challenges he faced on his quest to self-discovery and celebrate the inspiring triumph that awaits. Tune in now for a tale that will keep you captivated until the very end!   Here's what else is discussed: (00:01:28) A Kid From Queens to a Resident of Oregon  (00:04:15) Seafood of Oregon (0:06:45) The Food of Queens (00:08:45) Birth of Kann 00:12:18 Changing the Menu at Kann 00:13:30 Why Portland for Kann's Home 00:16:12 Time At Jean Georges  00:18:33 Finding Culinary School and The Early Years of His Culinary Journey  00:21:58 Inspiration from Jean Goerges Healthy View & Gregory's Books 00:28:10 Food and The World Intertwined 00:31:10 How the Current State of Haiti Affects Gregory  00:35:10 Sharing the Story of Haiti Through The Menu  00:37:45 Story behind Sousal Their Underground Bar 00:39:48 Gregory's Past with Substance Abuse 00:45:12 A Brush with Death 00:47:55 How Sauce Box Changed Gregory's Perspective  00:49:40 How the Culinary and Drug Culture Go Hand in Hand 00:52:16 Ben’s Friends - A Pathway to Sobriety 00:55:50 How Gregory Embraced Running Culture 00:58:30 Rapid Fire Round Up 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.

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 '24A Special Dinner with a Mentor in JapanNavigating the Culinary Industry: Trusting Your Gut and Learning from FailureThe Role of Gramercy Tavern in Shaping Culinary CareerThe Importance of Local Agriculture and the Union Square Green MarketThe Unmatched Culinary Scene of New YorkA Chef's Journey to New York Culinary Evolution at Gramercy TavernThe Philosophy of Menu Development The Impact of Technology in Modern RestaurantsThe Importance of Team Dynamics in the KitchenLooking Forward: Growth and OpportunitiesCelebrating 30 Years of Gramercy TavernChef's Personal Reflections and Future Outlook 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.

10:10 Chef Alex Kemp:  The Canadian chef who's taking Philadelphia by stormImpressions of his new hometownPersistence and Alex’s Culinary JournalHis Time on No Reservations How Alex’s Experience Influences Him TodayMontreal Restaurants Recommendations  34:18 Chef Eric Leveillee Eli’s First Impression of EricCooking for Chef Alain Ducasse… or NotTaking Over at LacroixThe Thought Process of Creating and Executing a New DishKeeping It Simple vs “One More Ingredient”Upcoming Dishes Mentorship vs Reputation Philadelphia Restaurants Recommendations  1:02:00 Chef Chance Anies Background Telling his Story Through his MenuQuitting his Job and Starting The Food CartMeaning Behind the Name of TabachoyAdvice for Anyone Not in the Right Career FeildHow Fatherhood Changed Chances PerspectivePhiladelphia Restaurants Recommendation  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.

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 careersExploring culinary journeys and influencesThe hearth cooking experience and its impactFounding Saint Germain and the birth of a partnership between three friendsMaximizing quality in tasting menusThe art of never settling and constantly evolving culinary techniquesBalancing passion and emotion in leadershipCultivating their unique culinary identityWhat Blake and Trey look for in potential employeesExploring the business model of tasting menusCreative inspiration behind the menuEmbracing New Orleans' rich culinary traditionFuture aspirations and preserving their quality of lifeThe impact of social media and fame on culinary careersConcluding thoughts and future plans 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. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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 womenThe 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.

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, DelawareGrowing up in a spiritual household where gurus and meditation were typical, along with the prasad, aka the offeringHow he got the name Hari from the Bhagavad GitaA 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 foodGetting busted at a young age with some illegal substances, which made him wake up and realize he had to get his shit togetherSetting a goal to open a restaurant by 30 and beating it by one yearOpening his restaurant a(MUSE.) in Rehobeth, which was noticed very quickly by the pressHow he is hyper-focused and obsessive about learning things until he knows a lot about itGetting lucky by selling his restaurant after 10 years in late January 2019 before the pandemic hitHow he shares his enthusiasm for food with his three young sonsGetting 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 developmentThe 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, 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. eli@chefradiopodcast.com

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 workersFinding 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 cityPushing himself to work in the hardest kitchen in NYCWhy his first cookbook, Eleven Madison Park, motivated him to work thereThe layers of protection from failure that EMP has to ensure that each guest has the experience that they expectWhy working as a commis at EMP was one of the biggest growth point in his careerGoing 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 yetMeeting his future partners at Clover Hill and why it's such a great matchHow they slowly transitioned to a tasting menu-only restaurantCreating 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 diningCharlie talks about why honest cooking is so important to himRaising their prices because they are getting better ingredients to work with, not just because they now have a Michelin starWhen they started getting clued in that they may be on the Michelin radarThe conversations he had with his partners after they won the starWhat it means to him to be the first black chef in New York City history to have a Michelin starWhat he learned once he started writing tasting menus and deciding what kind of journey he wanted to take the guests onHow he sees the restaurant continuing to evolve over the next few yearsHow 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, 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. eli@chefradiopodcast.com

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 SceneThe Influence of Sports on Local CultureChef Matt Kelly's Background and Early Life Impact of Regional Cuisine in NCInfluence of Family and Early Cooking ExperiencesImportance of Local Food SystemsThe Role of Mentorship in Culinary CareersThe Impact on Matt of Working at the Inn at Little WashingtonExploring Spanish Cuisine and Opening Mateo Bar & TapasIncorporating Southern Traditions into FoodThe Importance of Foundational CookingDefining Southern FoodThe Story of Grano Arso and its Influence on CuisineThe Evolution of Oyster Culture in North CarolinaReviving a Classic: The Story of Nana'sThe Importance of Relationships with PurveyorsThe Role of Grandmothers in Culinary TraditionsThe Importance of Mentoring in the Culinary World 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. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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 careerCreating the menu for UbuntuJeremy’s transition to working at Rustic Canyon and his reputationEli on his time at TorrisiJeremy reflects on his childhood in PhiladelphiaPhiladelphia food traditions vs. the west coastJeremy on his experience in Los AngelesHow Rustic Canyon changed in 10 yearsJeremy’s grandmother and inspiration for Birdie G’sJewish cuisine-inspired dishes at Birdie G’sHow fatherhood changed Jeremy as a chefThe journey to working at ManresaJeremy’s advice to leaders in the kitchenThe next generation of chefsHow Jeremy stopped being an intense, confrontational chefManaging the stress of making a restaurant successfulEli’s experience with anxietyJeremy on his anxiety and helping othersDealing with anxiety and effects of the pandemic Stay 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.

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 finalistHow his restaurant has exceeded his expectations after seven years in businessHis father being one of the founding sushi chefs in the Philadelphia area, and how that came aboutFuji 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 childThe very notable chefs that would come in to have his father cook for themWhy a great dishwasher is worth its weight in goldHow Jesse worked his way up in his father's restaurant to be a sushi chef before he was 20 years oldFinding his partners at Royal Sushi and Izakaya, and how that relationship beganWhy Jesse slices his fish before each service and why the temperature of the fish is so important but often overlookedThe importance of rice and sushi and why it is the most important part of the Nigri experience. Jesse talks about his techniqueWhat the actual definition of the word sushi is and why it applies to preservationHow the great earthquake in 1923 changed the game for sushi chefs and allowed them to come indoors after traditionally serving from street cartsThe 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 productThe reverence that the Japanese hold their fish in versus how American fisheries treat their productHow dry aging has begun to change the game in sushi and why it makes the product more interesting, according to JesseJesse'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 chefJesse 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 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!🎁🧀

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 upcyclingSaving water from blanching and circulating to clean the floors at the end of the dayTurning fish bones into noodles and why it just works. Bouncy!Why he wants people to copy his food and techniquesWhy Matt closed Amass and why he says he’ll never open a restaurant under the same nameHis company, Endless, where they take massive amounts of commercially produced food waste and find ways to keep it out of the waste streamHis chocolate alternative called Thic and why it could be a game changer for the industryWorking with large skill producers and why it’s a totally different way of thinking then a chef and a fine dining restaurantHis 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 SingaporeUsing flavor as a vessel to carry a message of sustainability and not preaching to the guest table sideThe 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 foodLeaving 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 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!🎁🧀

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'sThe early jobs that got her interested in the restaurant industryWorking for Charlie Trotter in ChicagoHer first foray into the world of restaurant PR with some industry legendsShe breaks down the reasons why your restaurant needs or does not need a PR companyWorking with Jim Lahey of the respected Sullivan Street bakerySome of the common threads that she sees through the different chefs she interviewed for the bookMany chefs opened up to her about the mistakes they made along the way and shared those life lessons with her readersThe 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 restaurantEli is extremely impressed with the roster of chefs that she was able to put together for this bookThe 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 timeThe wisdom of Chef David KinchHow 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 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!🎁🧀

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 NokStarting out as an artist at DisneyHow certain aspects of his time at Disney still play into his decisions at Anajak ThaiJustin’s and Eli’s shared love for drawing out dishes before they begin to develop them in real lifeLiterally growing up in his mom and dad’s restaurantHis mother would give him ”showers” in the bathroom at the restaurant!How beat up the physical space of Anajak is after 40+ years in businessWhen he had to take over the restaurant for his ailing father and the difficulties of filling his shoes…literallyLearning from other chefs and friends in the businessAre 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 knowledgeJustin’s early memory of trips to Thailand to visit familyHow his father, after his stroke, still came into the restaurant using a wheelchair to help direct and train JustinJustin’s incredible James Beard speech Supporters 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!🎁🧀

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 PortaleThe incredible work that he’s done on his podcast, Andrew Talks To Chefs, and the trust that he has developed over the years with chefsHow he got into writing and fell into the culinary world after hoping to be a screenwriterWriting the book, Chefs, Drugs and Rock & Roll, and why trust was such a major factor in being able to write that bookHow he was able to land an interview with Chef Wolfgang PuckWriting his newest book and the premise behind itWorking with chefs Beverly Kim and Johnny Clark in Chicago to write the bookThe one dish that he decided to right about and why he was at first unsure, but in the end, he felt great about hitHow he followed the food from seed to plate and what role it played in the logistics of it all most impressed himDiving deep into the background of each employee who helps bring that one dish to lifeHow the kitchen is a safe haven for many people who may not be compatible with the traditional career pathWhy 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, 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. eli@chefradiopodcast.com Peace, Love & Chicken Grease

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 cartThe short summer season in MaineHow Portland has a very high restaurant per capita numberJordan paints a picture of what the fishing docks look like in PortlandHow he fell into the world of sushiConvincing the owners of a restaurant to put in a sushi bar that he ran for his first taste of running his own businessDeciding to move to Portland in order to put on some rootsThe challenges of running a food cart in a climate that has snow on the ground many months of the yearThe impeccable seafood that he gets to serve his guests in MaineEli 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 otherwiseWhy he does not use fish from JapanJordan talks about his fleet of food trucks that go out and around the Portland areaStarting his Thai-style fried chicken concept with his partnerWhat’s next 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. eli@chefradiopodcast.com

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 itChef gives gratitude and credit to all the people who helped make his dream come trueEli talks about the many chefs that he’s worked for who have come up through Chef Daniel’s kitchensChef takes us back to the farm that he grew up on outside of Lyon, FranceThe incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hogMaking goat cheese and selling it at the farmers market in Lyons with his fatherThe importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cookingHow Chef Daniel got his first apprenticeship at a two-star Michelin restaurantThe legendary chefs that he worked for who shaped himHow Chef Paul Bocuse became his mentor and took him under his wingThe reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DCThe incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the USChef 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 tableWorking at Le Cirque with the famed Sirio MaccioniThe beautiful practical joke that was played on him when leaving Le CirqueLooking back on 30 years and the incredible perspective chef still hasThe current threat to profitability in our industry How to maintain a culture among many different restaurants with many different partnersThe 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, 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. eli@chefradiopodcast.com

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 fruitionWhen Dave and Eli met after becoming Food & Wine Best New Chefs together in 2014Dave’s introduction into the industry as ”Toast Boy”Working for chef Michael Tramano at Tru in ChicagoThe intricacies of Pommes Soufflé Getting a job at Alinea restaurant and why they start cooks as a food runnerHow his mentor, Chef Erick Williams of Virtue, helped guide himThe day they got a call from Chef Grant Achatz telling them he had cancerThe relearning process after Chef Achatz came back to the kitchen after receiving treatmentHow Alinea changed the game for modern food in AmericaWhen he decided to open Next, and why there were 20,000 names on the list for reservations when they openedThe moment he started to find his own perspective in foodOpening his tasting menu-only restaurant, DialogueTraining 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 meatsWhy 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, 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. eli@chefradiopodcast.com

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 2023The family tragedy that impacted her first James Beard finalist awardInterning at Relae in CopenhagenThe importance of her Abuela (grandmother) in her family as the matriarchThe hilarious tradition that they have for birthdays in her familyBeing born in the States as an "anchor baby", but growing up in Mexico CityThe goal she has that involves her fellow Food & Wine Best New Chef class of 2022How her family came from extreme poverty in MexicoGrowing up in the kitchen, surrounded by her grandmother and aunts, and why she was not allowed to open her mouthComing from a family of architects and engineers, and how she applies some of those inherent skills to her operationWhy she works hard at being extremely organized and creating an efficient kitchen, and the impact it has on her anxietyWhy you need to be vulnerable as a chef to create an environment of trust and accountability in your organizationThe moment she realized she had to get out of a toxic kitchen that was physically and mentally abusive, to the point of panic attacksWhy 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 innovativeChef 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, 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. eli@chefradiopodcast.com