The CHEF Radio Podcast

On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evolving in the restaurant industry. The episode is packed with personal anecdotes, insights on the restaurant business, and the significance of staying current and innovative. All brought together with some good laughs. Enjoy! 01:17 The Culinary Journey: From Food as Fuel to Food as Pleasure 02:24 The Path of a Chef: Diverse Journeys and Inspirations 04:46 Welcome to Chef Radio: Insights from Leading Chefs 07:28 Spotlight on Flour and Water: A Culinary Success Story 08:38 Expanding Horizons: Flour and Water's Growth and Innovations 10:50 Pizza Passion: Exploring Styles and Techniques 16:03 Ryan's Culinary Origins: From Country Club to Fine Dining 24:48 Thomas's Culinary Beginnings: From South Jersey to the West Coast 28:07 The Origin of Flour and Water 28:21 Culinary School and Externship Experiences 30:03 Building the Business Plan 31:35 Opening Flour and Water 33:11 The Importance of Staging 39:01 Cultural Influences on Cooking 45:26 The Role of Collaboration in the Kitchen 46:24 Ryan's Journey to Partnership 55:37 The Importance of Maintaining a Clear Vision 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. 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. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

In this episode of Chef Radio Podcast, host Eli Kulp dives into the culinary journey of Chef Ian Gray, the innovative mind behind Philadelphia's renowned plant-based restaurant, Pietramala. The episode details Gray's early inspirations, his transition to vegetarianism and veganism, and his unique approach to plant-based cuisine. Highlights include insights into the Philadelphia culinary scene's supportive nature, Chef Gray's experiences at Blue Hill and other top restaurants, and the role of serendipitous opportunities and influential connections in his career. The episode also touches on Gray's philosophy of 'plants on a pedestal,' his commitment to sourcing the finest local produce, and the process of opening his own restaurant during the pandemic. (00:00) Event Announcement: The Tasty's by Delicious Cit (03:41) Introduction to Chef Radio Podcast (04:02) Chef Ian Gray's Vegan Journey (13:57) Misconceptions About Vegan Food (18:35) The Importance of Flavor in Breeding (23:18) Moving to Philadelphia (25:00) Starting a Food Truck During the Pandemic (26:36) Opening a Restaurant by Chance (28:34) Support from the Culinary Community (35:47) Innovative Vegan Cooking Techniques (39:26) Zero Waste Inspiration from Copenhagen (00:00) Event Announcement: The Tasty's by Delicious Cit (03:41) Introduction to Chef Radio Podcast (04:02) Chef Ian Gray's Vegan Journey (13:57) Misconceptions About Vegan Food (18:35) The Importance of Flavor in Breeding (23:18) Moving to Philadelphia (25:00) Starting a Food Truck During the Pandemic (26:36) Opening a Restaurant by Chance (28:34) Support from the Culinary Community (35:47) Innovative Vegan Cooking Techniques (39:26) Zero Waste Inspiration from Copenhagen We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment 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. 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.

In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black’s restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning from failures, and fostering a strong company culture built on empathy and integrity. The episode provides valuable advice for young chefs on hard work and adaptability, highlighting Chef Black’s dedication to innovation and guest satisfaction. 00:00 Introduction 03:24 Interview with Chef Andrew Black 07:30 Chef Black's Journey to Oklahoma City 12:42 The Concept Behind Grey Sweater 25:37 Challenges of Finding a Cook 25:52 The Story Behind Black Walnut 27:29 Exploring Gilded Acorn and Pearl Master 28:53 The Concept of Possibility Cuisine 36:07 Lessons from Early Struggles 39:22 Attributes of a Successful Chef 44:44 Building a Strong Company Culture 50:47 Advice for Aspiring Chefs 52:39 Conclusion and Farewell   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. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment 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.

In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and ultimately, his success in the culinary world. (00:00) Introduction and Exciting Announcement (04:27) Chef Serigne's Journey to Culinary Stardom (07:51) Early Culinary Experiences in New York (13:42) Building a Career in the Culinary World (27:11) Discovering the Connection Between Senegal and Southern Cuisine (43:25) Cooking with a Purpose (44:03) The Influence of West African Cuisine (45:49) Community and Local Sourcing (47:25) Fine Dining Techniques (50:57) Signature Dishes and Their Stories (56:10) The Emotional Weight of 'The Last Meal' (01:03:42) Nurturing Through Food (01:11:13) Building a Positive Kitchen Culture (01:16:08) Final Thoughts and Reflections 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. 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. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network’s Chopped, competitor on Iron Chef America, and mastermind behind New York City’s iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world’s greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America’s most respected chefs and TV personalities. Show Notes (02:03) Introduction to Chef Radio Podcast (02:47) Mark Murphy's Culinary Journey (06:53) Adventures in Paris (14:29) The Challenges of Fine Dining (29:31) From Sous Chef to Head Chef (37:15) A New Opportunity with Rocco Despirito (38:35) Opening La Fourchette and Cafe Milou (40:11) The Impact of 9/11 and Reopening Southwest (41:52) Launching Landmark and Its Unique Dining Experience (47:51) Expanding with Ditch Plains and Other Ventures (50:12) Transitioning to Private Events and Pop-Ups (55:08) The World of TV Shows and Competitions (01:01:35) Challenges and Reflections in the Culinary Journey (01:08:55) Community Involvement and Philanthropy (01:10:36) Closing Thoughts and Farewell 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. 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. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

In today’s exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won’t want to miss! Show Notes: (00:00) Upcoming Culinary Event: Best of Philly Voi•ãge Dining Series (03:55) Welcome to Chef Radio: Featuring Mashama Bailey (06:50) Mashama's Culinary Journey (16:03) From Social Work to Culinary Arts (22:11) The Influence of Culinary School and Personal Chefing (46:08) Reflecting on Early Career Lessons (46:45) Transitioning to a New Work Environment (48:46) Exploring New Opportunities (50:57) Meeting Her Business Partner, Johno (52:00) The Journey to Savannah (58:41) The Historical Significance of The Grey (01:05:16) Crafting a Unique Culinary Identity (01:15:22) Challenges and Triumphs (01:22:51) Future Plans in Paris (01:27:50) Closing Thoughts and Reflections 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. 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. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Welcome to Chef Radio! In today’s episode, we’re thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city’s vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia’s distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that’s both rooted in tradition and refreshingly original and his take on company culture is incredibly powerful. Listen in on how this young talent has taken Philadelphia by storm, and as you'll hear, it's not by chance. It was destined. (00:00:46) Introduction  (00:07:06) Alex’s Recent Travels (00:10:13) Early Life and Career (00:17:25) Time in Ottawa (00:26:36) Finding his Path in Fine Dining (00:30:58) Lessons From Joe Beef (00:37:06) Meeting Amanda in New York (00:40:20) Moving to Montreal and the Influence of Marco Frappier (00:45:10) Getting Involved in Philadelphia  (00:49:00) The Balance Between Personal and Professional Relationships (00:59:45) The Mix Between Inspiration and Innovation (01:03:30) Making a Splash In Philadelphia  (01:08:00) Menu Items That Encapsulate My Loup (01:12:18) What Sets Alex Apart  (01:17:55) Alex’s Resilience  (01:22:20) Alex And Amanda’s Involvement in the Community (01:24:56) Wrap Up Questions   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. 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. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

In this episode, we dive into the remarkable story of Chef Kyle Knall of Birch in Milwaukee and explore his fascinating journey from the bustling culinary scene of New York City to the vibrant culture of New Orleans, and finally to the heart of Milwaukee. We'll uncover how his deep-rooted love for oysters, inspired by his father, has helped shape his culinary identity. Join us as Kyle shares how he has not only mastered his craft but also fostered a sense of community in Milwaukee, creating a culinary haven that resonates with both locals and visitors alike. (00:06:16) Early Days of Kyles Cooking Career (00:08:00) Takeaways and Lessons from Working at Highlands with Frank Stitt (00:17:38) Time at Gramercy Tavern & Relationship with Mike Anthony (00:26:58) Maysville in New York and Kenton in New Orleans  (00:35:50) Opening Birch and Going From New York to Milwaukee (00:45:15) Elemental Cooking Techniques  (00:52:00) Acid and Herbs (00:57:25) Jerry (01:00:20) Tribute to Kyles Father (01:04:19) Navigating the Seasons in Milwaukee (01:12:50) Milwaukees Sense of Community  (01:18:48) Personal Habits for Success  (01:26:57) Conclusions and Final Thoughts A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. 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. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Welcome to our CHEF Radio, where we dive into the secrets of maintaining success in the restaurant business with industry leaders Mary Milliken, Susan Fingar, Phillip Krajeck, Katie Button, and Michael Anthony. In this episode, we explore three key strategies for sustained success: fostering innovation, building a strong team, and maintaining exceptional quality. Hear firsthand from these accomplished chefs as they share their insights and experiences on how to keep pushing the boundaries, continually improve, and never rest on their laurels in the ever-evolving culinary world. Whether you're an aspiring restaurateur or a seasoned pro, this hard hitting episode is packed with valuable advice to help you thrive in the restaurant industry. Show notes: Starting a Restaurant: Essential Steps Challenges of Maintaining Success Insights from Mary Sue Milliken and Susan Feniger Maximizing Every Opportunity Marathon Mindset and Motivation Insights from Chef Phillip Krajeck Athlete's Mindset Emotional Intelligence and Leadership Insights from Chef Katie Button Hospitality in the Kitchen Insights from Mike Anthony The 49% - 51% mentality A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.\ If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest. Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all.  (00:00:46) Intro (00:06:45) Trip to Israel (00:09:14) Falling In Love with Baking in Israel (00:20:04) Mike Arrives in Philadelphia (00:24:10) How Getting Fired Helped Mike (00:28:15) Mike's Meal Made by Eli (00:29:34) Eli’s Move from New York to Philadelphia (00:31:30) Marigold and Xochitl Restaurants (00:37:44) Refined Cooking vs Grandma's cooking (00:46:00) The Passing of Mike's brother, David and the Beginning of Addiction (00:53:05) Inside the Mind of addiction (01:06:29) From Struggling to Thriving at Zahav (01:15:30) The Zahav Umbrella (01:26:02) Steve and Mike's Partnership (01:29:40) How Mike Sets the Bar for the Culture at His Company (01:39:00) Wrap Up Questions A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest. Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!