Shows
The CHEF Radio PodcastFlour + Water - 2 Simple Ingredients = 1 Incredible RestaurantOn 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...2024-11-221h 00The CHEF Radio PodcastChef Ian Graye of Pietramala: The Journey of a Vegan Chef" 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...2024-11-0741 minThe CHEF Radio PodcastRedemption in the Kitchen: Mike Solomonov’s Path to Culinary Excellence 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 A...2024-07-181h 44The CHEF Radio PodcastChef Chris Shepherd & Lindsey Brown: Supporting Industry Workers Through Southern SmokeWelcome to another exciting episode, where we delve into the inspiring stories of those making a difference in the culinary world. Today, we're joined by Chef Chris Shepherd and wife/ partner Lindsey Brown from the Southern Smoke Foundation in Houston, Texas. Chef Chris, a celebrated culinary figure, recently hung up his apron to dedicate himself to the Southern Smoke Foundation, an organization committed to supporting folks in the food and beverage industry at large. We'll explore the incredible journey that led him to this decision, as well as a frightening plane ride that Eli and Chris took together. Additionally...2024-07-111h 41The CHEF Radio PodcastRob Rubba on Ethical Dining at DC's Michelin-Starred Oyster OysterToday, we’re thrilled to welcome Chef Rob Rubba, the ’90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world. (00:00:00) Intro (00:06:44) Rob’s Early Career (00:10:57) Working at Guy Savoy (00:16:30) How Oy...2024-06-271h 18The CHEF Radio PodcastBuilding a Sustainable Culinary Future with Chef Tracy Malechek of BirdiesWe're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we’ll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We’ll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it mean...2024-06-101h 31
The Ultimate DishFinding Purpose After a Tragic Accident: Chef Eli Kulp’s Inspirational StoryIn today’s episode, we speak with our guest Eli Kulp, the decorated chef and partner of High Street Hospitality Group, host of The Chef Radio Podcast, and co-host of Delicious City Philly Podcast. Before 2015, Eli's culinary journey was marked by impressive achievements: he earned coveted accolades like Food & Wine’s Best New Chef of 2014, honed his skills at renowned New York establishments such as Casa Lever and Del Posto, and collaborated with Ellen Yin to launch restaurants in Philadelphia and New York. However, everything changed dramatically in 2015 following a tragic Amtrak accident that left him with a lif...2024-06-041h 25The CHEF Radio PodcastEpisode 112: Chef Radio Live 2024 with Chefs Alex Kemp, Eric Leveillee, and Chance Anies10:10 Chef Alex Kemp: The Canadian chef who's taking Philadelphia by storm Impressions of his new hometown Persistence and Alex’s Culinary Journal His Time on No Reservations How Alex’s Experience Influences Him Today Montreal Restaurants Recommendations 34:18 Chef Eric Leveillee Eli’s First Impression of Eric Cooking for Chef Alain Ducasse… or Not Taking Over at Lacroix The Thought Process of Creating and Executing a New Dish Keeping It Simple vs “One More Ingredient” Upcoming Dishes Mentorship vs Reputation Philadelphia Restaurants Recommendations 1:02:00 Chef Chance Anies Background Telling his Story Through his Menu Quitting his Job and Starting Th...2024-04-301h 14The CHEF Radio PodcastEpisode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New OrleansIn 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...2024-04-171h 43The CHEF Radio PodcastEpisode 109: Hari Cameron of The Chef's Table in Rehoboth BeachJoin 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...2024-03-151h 42The CHEF Radio PodcastEpisode 108: Charlie Mitchell of Clover Hill in BrooklynToday'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 de...2024-03-041h 13The CHEF Radio PodcastEpisode 107: Matt Kelly of MK Hospitality in Durham, North CarolinaChef 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...2024-02-081h 08The CHEF Radio PodcastChef 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 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 criti...2024-01-231h 11The CHEF Radio PodcastEpisode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the WorldFor 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...2023-12-0254 min
All in the Industry ®Eli Kulp, The CHEF Radio PodcastToday on our episode #372 of All in the Industry®, Shari Bayer's guest is Eli Kulp, chef and partner of High Street Hospitality Group, and host of The CHEF Radio Podcast and co-host of Delicious City Philly Podcast. Eli’s accolades include Food & Wine’s Best New Chef 2014, James Beard Finalist 2016, Bon Appetit’s No. 2 Best New Restaurant in America, and Craig LaBan’s Chef of the Year 2013. A graduate from the Culinary Institute of America in 2005, Eli worked for notable NYC restaurants, including Casa Lever, Del Posto, & Torrisi Italian Specialties. He was then drawn in to Philadelphia’s Fork by award-win...2023-11-171h 16The CHEF Radio PodcastEpisode 103: Justin Pichetrungsi of Anajak Thai in LAWhat 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...2023-11-171h 24The CHEF Radio PodcastEpisode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & RollHow 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...2023-11-0355 minThe CHEF Radio PodcastEpisode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, MaineDo 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, call...2023-10-201h 17The CHEF Radio PodcastEpisode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex GroupFor 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 t...2023-10-051h 12The CHEF Radio PodcastEpisode 99: Chef Dave Beran of Pasjoli in Santa MonicaWhat 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. 2023-09-211h 28The CHEF Radio PodcastEpisode 98: Chef Ana Castro of Lengua Madre and Acamaya in New OrleansSuccess 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 su...2023-09-071h 52
The meez PodcastEli Kulp of High Street Hospitality Group and The CHEF Radio Podcast#24. As co-founder and culinary director of High Street Hospitality Group, Chef Eli Kulp has left an indelible mark on the culinary world. Originally from Philly, Eli's culinary journey took him to New York, where he honed his skills at renowned spots like Del Posto and the Major Food Group. His achievements include a James Beard Award nomination and being named Food and Wine's Best New Chef. Notably, he's been hailed as Chef of the Year by both Eater and Philadelphia Enquirer, showcasing his remarkable leadership.However, Eli's path was marred by a tragic incident in 2015—an Amtrak acc...2023-08-151h 38The CHEF Radio PodcastEpisode 97: Chef Amanda Cohen of Dirt CandyIt'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...2023-08-111h 24The CHEF Radio PodcastJosh Sharkey - Chef, Entrepreneur and Founder of meezJosh 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...2023-07-251h 12The CHEF Radio PodcastEpisode 95: Ashleigh Shanti of Good Hot FishEvery 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...2023-06-301h 04The CHEF Radio PodcastEpisode 94: Chef Johnny Spero of Reverie and Bar SperoBeing 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...2023-06-091h 16The CHEF Radio PodcastEpisode 93: Alon Shaya of Saba, Safta and Miss River RestaurantsWhat 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...2023-05-251h 35The CHEF Radio PodcastEpisode 92: Chef Jeremiah Langhorne of The Dabney & Petite Cerise in Washington DCJames 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 The Dabney 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 ou...2023-05-111h 35The CHEF Radio PodcastEpisode 90: Chef John Shields of Smyth and The LoyalistWhat 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...2023-04-061h 39The CHEF Radio PodcastEpisode 89: Chef Eric Leveillee of Lacroix RestaurantDo 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...2023-03-241h 24The CHEF Radio PodcastEpisode 88: Chef Sarah Grueneberg of Monteverde Restaurant and PastificioAfter 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. 2023-03-091h 22
Restaurant Unstoppable with Eric Cacciatore957: Eli Kulp Chef and Partner at High Street Hospitality GroupEli Kulp is the Chef and Partner at High Street Hospitality and the host of the CHEF Radio Podcast and is based in Philadelphia, PA. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join t...2023-01-162h 22The CHEF Radio PodcastEpisode 83 – Chef Evan Rich of Rich Table and RT Rotisserie If you want to be a great chef someday, you are going to have to put in the time. Period. It’s simply a tough job, and Evan sums it up perfectly. He can pay you $120,000 a year to be a line cook, but it is still going to be hard; you’re going to have to work more than you want to, you’ll still get burned, and you’ll still have a long list. It’s just a hard job. It doesn’t matter if you’re working at the local diner or at the three Michelin starred restau...2022-12-221h 51The CHEF Radio PodcastEpisode 82 - Chef & Writer Kiki Aranita of Poi DogOften the words resilience, hard work, and creativity are used to describe the key skill sets required to be successful in this industry. But, there's one more really important skill set that can be easily overlooked, and that would be resourcefulness. Resourcefulness is defined as "Having the ability to find quick and clever ways to overcome difficulties". In fact, arguably the most resourceful person in the history of our planet is someone whose name has become an adjective when you need a quick fix just to get you through a challenging moment. Do you know what that word would...2022-12-091h 40The CHEF Radio PodcastEpisode 81 – Chef Jeff Michaud of Osteria & La Via GaiaTraveling opens up our eyes to other cultures and new cuisines, allowing us to experience the world through a different lens and appreciate what it has to offer. Especially for chefs, learning the history of food and tasting local products can change how we view food. Today’s guest spent years living and working in Bergamo, Italy, which fed his love for Italian cuisine and changed the trajectory of his career. Jeff Michaud, owner of restaurant Osteria in Philadelphia, sits down with host Eli Kulp and chats about his travels and career working with some of the be...2022-11-031h 08The CHEF Radio PodcastEpisode 80 – Jeremy Fox of Birdie G's and Rustic CanyonOnce an award-winning chef at Ubuntu making acclaimed vegetable-focused food, Chef Jeremy Fox was struggling to deal with his anxiety and imposter syndrome. He spent years stuck in the persona he felt he was expected to be, building a bad reputation along the way. Today, Jeremy joins host Eli Kulp to discuss his past and lessons learned, career highlights, and more importantly, his future. He recalls those early career days, and how his family and education as a chef inspired his food. Jeremy and Eli talk about their struggles with anxiety, and how a new g...2022-10-201h 09The CHEF Radio PodcastEpisode 79: Chef Rich Torrisi of Torrisi Restaurant and Major Food GroupIf you think back to the early days when you first started in this industry, you'll probably remember fondly some of those early memories of working on the line, battling it out with your fellow cooks and friends, just hoping to get to the end of service without running out of mise en place. But those are the moments that you forged really close bonds with your colleagues as you would finish service, maybe get a shift drink, and then head out into the night in search of something fun to get into, just to come back...2022-09-2951 minThe CHEF Radio PodcastEpisode 78: Chef Eli Collins of a.kitchen + a.barAll too often, it's the loud, brash, and cocky chefs that snatch the headlines while the truly dedicated, food-obsessed chefs toil away in their kitchens cooking their asses off and calculating every move. In a restaurant world dominated by big egos, Chef Eli Collins of a.kitchen quietly lets his food speak for itself. Eli is what you might call a chef's chef, which means that the admiration and respect he garners from his peers within the industry sometimes outweighs the attention he receives from high-profile food publications. As you’ll discover in today’s episo...2022-09-151h 23The CHEF Radio PodcastEpisode 77: Chef Stuart Brioza of State Bird Provisions, The Progress and The Anchovy BarWould you believe me if I told you anchovies fell from the sky in San Francisco? Well, that is literally what has happened there, and it couldn’t have been a better omen for our one of our guest's restaurants, The Anchovy Bar. Chef Stuart Brioza was named one of the Best New chefs by Food & Wine magazine in 2003, and is also the founder, partner, and chef of State Bird Provisions, The Progress, and The Anchovy Bar, all of which are in San Francisco. Not to mention a self-appointed chief of the janitorial department according to...2022-09-011h 45
Chefs Without RestaurantsOne Moment Can Change Your Life - with Philadelphia Chef Eli KulpThis week's guest is Eli Kulp. He's the co-founder and culinary director of High Street Hospitality Group, as well as the host of both The Chef Radio Podcast and Delicious City Philly Podcast He has been a finalist for JBF Best Chef Mid-Atlantic, Best New Chef- Food & Wine Magazine, Chef of the Year- Eater and Philadelphia Inquirer.We recently released our "What is a Chef" episode with him. On this full episode, we discuss how one moment can change your whole life. Hear Eli talk about the Amtrak derailment that left him paralyzed, in a wheelchair, and...2022-07-2059 min
The CHEF Radio PodcastChef Chad Rosenthal of The Lucky Well BBQ – Bonus EpisodeHello everyone! Here's a little bonus episode for you as Eli sits down with one of the region's best barbecue chefs to get a sneak peek at what he's cooking up for his upcoming guest chef appearance for Delicious City's Philly Grown Food & Music series that is happening every Tuesday this summer at Liberty Point. Chef Chad is guest cheffing at, what is now, the inaugural event, and you're going to want to listen in on this mini episode to get all the juicy details about what this super talented chef is planning to serve on Tuesday...2022-07-1816 minThe CHEF Radio PodcastEpisode 74: The Kitchen Culture Code“Often restaurants are comprised of a bunch of broken toys that have never had the sense of belonging” This statement rings true for many restaurants which is why culture plays a big role in whether a restaurant succeeds or fails, and unfortunately the current kitchen culture is a bit broken. From line cooks at the local diner, to Michelin star restaurants in France, the broken kitchen culture permeates through all. It seems that the nature of the business (see above statement), including the long hours and high pressure environment, is a cocktail for unprofessional behavior that...2022-07-1036 min
Chefs Without RestaurantsChefs as Teachers - What is a Chef with Eli KulpThis week's "What is a Chef" episode is with Eli Kulp. He's the co-founder and culinary director of High Street Hospitality Group, as well as the host of both The Chef Radio Podcast and Delicious City PodcastHe has been a finalist for JBF Best Chef Mid-Atlantic, Best New Chef- Food & Wine Magazine, Chef of the Year- Eater and Philadelphia Inquirer.Stay tuned for my full episode with him which will be released soon. ELI KULPEli's InstagramChef Radio PodcastDelicious City PodcastCHEFS WITHOUT...2022-07-0507 minThe CHEF Radio PodcastEpisode 73: Chef Philip Krajeck of Rolf & Daughters and Folk RestaurantsWorking your way up from dishwasher to chef to restaurant owner is the ultimate success story, but no easy task. Something our guest can be proud to say he has achieved, not only as an owner of one restaurant, but two successful establishments that we can’t stop raving about. In today’s episode, Philip Krajeck, owner of Rolf and Daughters and the newly opened Folk in Nashville, Tennessee, sits down with host and friend, Eli Kulp to discuss his lifelong passion for food and his journey in becoming an owner of two bustling restaurants. All while prov...2022-06-301h 06The CHEF Radio PodcastJames Beard Awards or bust! (And Listener Party announcement!)A big week for the Philly restaurant community as the annual James Beard foundation award ceremony happening in Chicago on Monday, June 13 where chef Eli's business partner, Ellen Yin, is up for the Restaurateur Of The Year and then we have Christina Martinez of South Philly Barbacoa, Jesse Ito of Royal Izakaya and Nok Suntarnanon of Kalaya Thai Kitchen! All South Philly chefs battling it out for Best Chef Mid-Atlantic...crazy! And then secondly, we are announcing the Listener Appreciation HOTLUCK that will be happening Saturday, June 18th at a secret location in Philadelphia. Listen for details...2022-06-1105 minThe CHEF Radio PodcastEpisode 71: Chef Kurt Evans of Everybody EatsIn the third and final interview of the CHEF Radio LIVE! event, Eli sits down with Chef Kurt Evans of Everybody Eats, which is a group dedicated to increasing food security and building community and their mission is to nourish hungry people and lead the community in the fight against hunger. Chef Kurt is also fighting for reform in the US criminal justice system – using food as his medium. Through the ground-breaking End Mass Incarceration dining series, which is a brave new restaurant business model and his community-focused activism, as well as his vision for Ever...2022-05-2434 minThe CHEF Radio PodcastEpisode 70: Jen Carroll of Carroll Couture CuisineIn the second of the three part podcast, CHEF Radio Live!, Chef Jenn Carroll joins Eli on stage to discuss her latest venture where she brings exciting and meaningful events to life with her company, Carroll Couture Cuisine, as well as all the amazing online work that she's doing to teach aspiring chefs and home cooks different recipes and techniques. They dive into her history working with such great chefs as Eric Ripert of Le Bernadin, the three Michelin starred temple of seafood in NYC, where she began training at a young age and where she impressed...2022-05-1629 minThe CHEF Radio PodcastNok Suntaranon of Kalaya RestaurantComing to you LIVE! from the kitchen at MANNA, acclaimed Thai chef, Nok Suntarnanon, sits down with Eli in front of an audience of 130 people at CHEF Radio LIVE!, which raised over $19,000 for the life saving work that the team at MANNA does. Listen in as we get some of the latest info on her new restaurant, her recent trip to Thailand and the one, very Philly food, that she has yet to try. 2022-05-1338 minThe CHEF Radio PodcastChef Wylie Dufresne of wd~50In this can't miss podcast, one of the greatest culinary minds America has ever produced, Chef Wiley Dufresne, sits down with Eli to discuss his journey as a chef and modernist cuisine champion. Curiosity has been a leading edge for everything Chef Wiley does, and as one of the first chefs to start asking questions about the chemistry and science behind cooking, he began to develop his own New York version of modern cuisine. Working with food scientists and modernist chefs around the globe, he began to blend his own creativity and curiosity to bend the rules of cooking...2022-03-031h 16The CHEF Radio PodcastChristopher Curtin of Éclat ChocolateIn this episode, Eli sits down and chats with the incredibly talented and passionate chocolatier, Christopher Curtin, to talk about his journey of learning, which has led him around the globe in search of finding the best skills and techniques, as well as finding the best and most rarest cacao for his tremendous chocolate. His creative flavors and methods have put him and his chocolates amongst the world's best, which he credits to the foundations of hard work that he learned as a nationally ranked cross country skier in his hometown of Madison, Wisconsin. 2022-02-171h 02The CHEF Radio PodcastAlex Talbot of Curiosity Doughnuts & Ideas In FoodChef, author, inventor and all around food enthusiast, Alex Talbot, sits down with Eli to discuss his journey with his dynamo doughnut brand, Curiosity Doughnuts, where their boundary pushing doughnuts are flipping the script on the industry. Eli also reminisces about the days as a young chef when he would spend hours pouring over Alex’s (and his wife, Aki’s), Ideas In Food, food blog where they would post about their journeys in exploring foods, flavors and cooking techniques. Alex and Aki were instrumental in pushing the modern food movement in America through the blog by supplying many cooks and...2022-01-071h 19The CHEF Radio PodcastDiana Widjojo of HardenaIn this episode, Diana Widjojo of Hardena restaurant, located in South Philly, sits down with Eli to discuss the rich history of the restaurant that she now runs alongside her family. Hardena is truly a family run operation that started with her mother, Ena, relocated from Queens New York to open the restaurant and start cooking for the local Indonesian population. Listen as Diana speaks about how she’s now embraced her roll as the leader of the pack and shouldered the responsibility to continue promoting Indonesian cuisine and preserving her family‘s legacy.2021-11-231h 11The CHEF Radio PodcastChef Marcus Anthony of Wah GwanJoin us as Chef Eli talks with former NYC Steamfitter turned self-taught chef, Marcus Anthony, about how his Jamaican heritage has influenced him to embrace and share the central flavors of Jamaica with chefs and home cooks alike after starting his own business, Wah Gwan. Named from the ubiquitous Jamaican greeting that literally means “What’s going on?”, Marcus has set out to inspire people in the kitchen by creating delicious salts and spice blends that deliver high impact flavors simply and quickly with products such as his scotch bonnet powder, G Salt, and proprietary blend of spices called Wah Gwan. 2021-11-1157 min
The CHEF Radio PodcastChef Randy RuckerChef Randy Rucker of River Twice restaurant sits down with Eli to talk about his journey as a chef, which led him from Texas through New England and now Philadelphia. Using his personal approach to food, Randy finds creativity through the stories of the farmers, growers & fisherman that supply his restaurant. 2021-10-211h 12
Philly Who?Eli Kulp: The Chef Who Survived a Train DerailmentEli Kulp is an award-winning Philly chef and podcaster who has overseen local restaurants such as Fork, and a.kitchen. One night, while he was, was at the top of his game, Eli was in an Amtrak derailment that led them that left him unable to walk, unable to use his hands, and unable to cook.What follows is the story of how, despite his severe injury, Eli fought to recover and was able to revitalize his career as a chef and hospitality industry thought-leader.Want to hear the complete, unedited interview with...2021-10-1942 min
The CHEF Radio PodcastThe Long Road with PJ CALAPATake a deep dive into the intricacies of operating a post-Covid restaurant with Chef PJ Calapa of NYC’s Scampi and The Spaniard. In this podcast you will hear about the early days when PJ and host Eli Kulp were roommates and fellow ambitious cooks navigating the steamy kitchens of Manhattan. PJ, a native of Texas, talks about how his upbringing still impacts the way he eats, cooks and leads his teams.2021-09-301h 23The CHEF Radio PodcastMichael Thor of the Whiskey KitchenIn this episode of The CHEF Radio Podcast, Eli gets down and dirty with chef Michael Thor of the Whiskey Kitchen in Raleigh, North Carolina. Michael and Eli share a common past as both chefs were critically injured within months apart of each other and both while opening a new restaurant. Thor as he goes by, talks candidly about his experiences as a chef who has suffered a severe spinal cord injury and how he continues marching forward constantly fighting the battle to walk again. This is an inspiring and entertaining podcast that you will not want to miss.2021-09-091h 01
The CHEF Radio PodcastCHEF Michael ThorIn this episode of The CHEF Radio Podcast, Eli gets down and dirty with chef Michael Thor of the Whiskey Kitchen in Raleigh, North Carolina. Michael and Eli share a common past as both chefs were critically injured within months apart of each other and both while opening a new restaurant. Thor as he goes by, talks candidly about his experiences as a chef who has suffered a severe spinal cord injury and how he continues marching forward constantly fighting the battle to walk again. This is an inspiring and entertaining podcast that you will not want to miss.2021-09-091h 01The CHEF Radio PodcastJezabel Careaga of Jezabel’s Café and BakeryJezabel Carega is the Owner of Jezabel's Cafe, a restaurant that incorporates dishes and furniture that represents her Argentinian roots and culture. Jezabel is also the Founder of Fuerza for Humans, an organization committed to supporting those with mental health issues in the food industry. On this episode, Eli Kulp sits down with Jezabel to talk about her Argentinian upbringing, her childhood memories of her parents and food, and her intricate incorporation of food and furniture in Jezabel's Cafe. Find out more about Jezabel on her website: https://www.jezabelcarega.com2021-08-201h 14The CHEF Radio PodcastMonica Glass, Pastry ChefMonica Glass is a nationally recognized pastry chef with experience working in and consulting with Michelin restaurants, hotels, bakeries, cafes, catering, and cultural institutions. She has been recognized with “Best Pastry Chef” awards from Food & Wine Magazine, Boston Magazine, and Zagat, as well as being named a Food Network’s ChoppedSweets Champion in 2021. On this episode, she joins Eli in the studio to discuss what she’s been up to on her culinary journey as of late. Monica and Eli spent time in NYC, Boston and Philadelphia honing her pastry skills over the years and now as her care...2021-08-051h 06The CHEF Radio PodcastJamila Robinson Of The Philadelphia InquirerJamila Robinson is the Food Editor of the Philadelphia Inquirer, a position she took on after serving as editorial director for Atlantic Media, managing content development for USA Today and overseeing food coverage for the Atlanta Journal-Constitution. Jamila is also Chair of the James Beard Foundation’s Food Journalism Awards Committee and the North American Academy chair for the San Pellegrino World’s 50 Best Restaurants. On this episode, Eli Kulp sits down with Jamila to talk about her Detroit upbringing, her childhood memories of food, and the current state of systemic racism in both the restaurant industry and...2021-07-221h 20The CHEF Radio PodcastNabeel Alamgir of Lunchbox & Arnold Byun and Stephanie Loo of With Warm WelcomeThis week host Eli Kulp has a bonus episode! Listen in as he speaks with founders of two companies innovating the food/restaurant industry. First, he speaks with Nabeel Alamgir, whose company, Lunchbox, provides restaurants with the tools and tech to get off the predatory third-party apps and reclaim their digital sales and direct to consumer ordering. Check out Lunchbox here: https://lunchbox.io/ Next, Eli interviews Arnold Byun and Stephanie Loo of With Warm Welcome, a community-driven, grassroots organization amplifying Asian American chefs, restaurateurs, and founders through podcasts, pop-ups, and creative endeavors. Check out...2021-07-131h 10The CHEF Radio PodcastRyan And Eric Berley Of The Franklin FountainRyan and Eric Berley are owners of The Franklin Fountain. Drizzled with drollery and sprinkled with the forgotten flavors of the American past, the Franklin Fountain is a beloved handmade ice cream and candy shop at the corner of Market and Letitia Streets in Old City, Philadelphia. Growing up in the quintessential small town of Media, PA, the Berley family's love of antiquing instilled in Ryan and Eric an appreciation for history and craftsmanship that has made The Franklin Fountain a national favorite of the slow food movement for 17 years. On this episode, Eli and the Berley Brothers discuss the challeng...2021-06-101h 22The CHEF Radio PodcastFood & Travel Writer Adam EraceAdam Erace is a freelance writer and restaurant critic who has written for Courier Post, Philly Weekly, Philly City Paper, as well as national magazines such as Food and Wine, Bon Appetit, Travel and Leisure, Details, and Fortune. In addition to his magazine writing, he is also the co-author of several cookbooks, most of which are dedicated to recipes and stories of Philadelphia restaurants and culture. Eli discusses Adam’s love for his home neighborhood of South Philly, his career path in journalism, the current landscape of the Philly dining scene, his favorite Jersey Shore fo...2021-05-271h 18The CHEF Radio PodcastJim And Kristina Burke Of Wm. Mulherin's SonsEli Kulp sits down with Philadelphia restauranteurs Jim and Kristina Burke, owners of Fishtown based Italian restaurant Wm. Mulherin’s Sons. Since adopting Mulherin’s in 2019, Jim has been executive chef, while Kristina handles FOH duties and pretty much “everything else.” The couple previously founded James in 2006, which served award winning modern American cuisine in the Bella Vista neighborhood until its closing in 2011. The last few years have dealt several blows to the Burkes; with Jim receiving a Stage-4 lung cancer diagnoses, and Kristina battling with Stage-2 breast cancer and radiation treatment. Eli discusses the experience of co-owning a business...2021-05-131h 33The CHEF Radio PodcastJose Garces Of AmadaEli Kulp sits down with Chef José Garces, a Philadelphia based chef who is considered one of the leading culinary authorities on Spanish and Latin American cuisine. After being born to Ecuadorian parents and being raised in a culturally diverse neighborhood in Chicago, José spent time in Spain where he learned the craft of Spanish cooking, and brings those influences back to Philadelphia in the form of his restaurants such as Amada, Village Whiskey, Volvér, Tinto, and more. You can learn more about Jose at his website garcesgroup.com2021-04-291h 20The CHEF Radio PodcastNick Kennedy Of SurayaHost Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa. Nick describes his authentic training in Italian and Lebanese cuisine has inspired his current restaurant ventures, his memories of working alongside Eli in New York City, and how to keep restaurants afloat in the era of Covid-19.2021-04-151h 33The CHEF Radio PodcastBeverly Kim of Parachute and WherewithallHost Eli Kulp chats with Beverly Kim, co-owner of two Chicago restaurants - Parachute and Wherewithall. The daughter of Korean immigrants, Kim brings traditional Korean cuisine alongside her husband and business partner, Johnny Clark. Together, they have developed Parachute into a Michelin star award winning restaurant, additionally receiving a prestigious James Beard award for Best Chefs in the Great Lakes region. Kim talks about her upbringing, her first restaurant jobs, and some of her favorite Korean ingredients, and much more. Kim is also a mother of three, and has started a foundation to help support...2021-04-012h 00The CHEF Radio PodcastHeather Marold Thomason Of Primal Supply MeatsIn this episode of CHEF Radio Podcast, host Eli Kulp sits down with Heather Thomason to discuss the importance of genetics in farming, selling sustainable products, and being a woman in a male dominated field. Heather specializes in whole animal butchery and is the founder of Primal Supply Meats, a Philadelphia-based butchery and local sourcing company. Since 2016, they've been building a supply chain to connect regional farmers and slaughterhouses to restaurants, chefs and home cooks who care about sourcing local, sustainably raised meats. You can learn more about Heather on her website primalsupplymeats.com2021-03-181h 55The CHEF Radio PodcastEmilio Mignucci of Di Bruno's BrothersOn this week's episode of THE CHEF Radio Podcast, host Eli Kulp is joined by Emilio Mignucci to discuss the challenges of operating a family business, the culture and flavors of South Philadelphia, and his ongoing relationship with his Italian heritage. Emilio is a third generation owner at Di Bruno Bros. and serves as the Vice President of Culinary Pioneering. He’s always on the quest for the latest and greatest eats, and loves telling the stories behind them. He is certified as a cheesemonger by the Certified Cheese Professionals. You can learn more about Emilio and his business at dib...2021-03-041h 33
The CHEF Radio PodcastThe Cheese ChatOn this episode of The CHEF Radio Podcast, host Eli Kulp sits down with two cheese experts, Sue Miller and Tenaya Darlington. Sue Miller is the owner of the local farmstead, Birchrun Hill Farms, where they produce the famous and delicious Fat Cat cheese. Tenaya Darlington is an author, educator and food blogger, also known as Madame Fromage. She is the cheese curator at TRIA in Philadelphia and you can read her work at madamefromageblog.com. Eli, Sue and Tenaya sit down to talk about all things cheese, from producing it and running a farmstead to throwing Cheese Balls...2021-02-181h 03
The CHEF Radio PodcastCooking with TimeThis week on the CHEF Radio Podcast, host Eli Kulp talks to Chef Hooni Kim, owner of DANJI and HANJAN. He recently released his own cookbook called My Korea this past April. Eli and Hooni discuss how he became a renowned chef and an international cooking show icon, the distinct flavors and intricacies of Korean food, and his charity Yori Chunsa. Yori Chunsa, which means Chef Angels in Korean, connects Chefs with orphans to offer them training and connections to secure careers as line chefs. Learn more about Hooni Kim’s work on his website, Hooni Kim.com2021-02-041h 13
The CHEF Radio PodcastCommunal Pop Up Kitchens and the Pandemic with Ange BrancaThis week on The CHEF Radio Podcast, Eli Kulp sits down with chef and restaurant owner, Ange Branca. After closing Saté Kampar in May, Ange has just opened Kampar Kitchen, a communal space that hosts different restaurants, and therefore a different carry out menu, every day of the week. Eli and Ange discuss growing up in Malaysia and adjusting to America, leaving the consulting field for the restaurant industry, and what 2020 has taught her about flexibility, community and equity. Follow Kompar Kitchen on Instagram to see what’s cooking @kamparkitchenphl.2021-01-211h 02
The CHEF Radio PodcastAccessibility, Wine and New York City with Yannick BenjaminOn this episode of The CHEF Radio Podcast, Eli sits down with Yannick Benjamin. Yannick is the Head Sommelier at University Club, Co-Founder of Wheeling Forward and Wine on Wheels, and proprietor of Contento, an up and coming NYC restaurant which prioritizes accessibility and inclusivity amongst great food and wine. Wheeling Forward is an organization that helps “people with disabilities experience life to the fullest and enable them to see possibilities where others see insurmountable obstacles.” Eli and Yannick discuss how he got into the hospitality industry, his experiences in restaurants before and after his injury, and how he turn...2021-01-071h 38
The CHEF Radio PodcastFighting the Food DesertThis week on CHEF Radio Podcast, host Eli Kulp sits down with Christa Barfield, head farmer at Farmer Jawn Community Greenhouses and owner of Viva Leaf Tea Company. In this two part interview, Eli and Christa talk about regenerative agriculture and food insecurity while attending the Food Forever Event at Pocono Organics. They continue their interview online to discuss food injustice, specifically in Northwest Philadelphia, and how Farmer Jawn’s CSA is fighting food insecurity with intense organization and local, organic produce. Check them out at @FarmerJawnPhilly on Instagram.2020-12-2247 min
The CHEF Radio PodcastMentors, Comradery, and Community with Greg VernickThis week, Eli Kulp sits down with Greg Vernick, owner of Vernick Food and Drink, Vernick Fish, Vernick at Home and Vernick Coffee Bar, all located in Philadelphia. Eli describes Greg as a chef that, “just has a knack for creating food that’s craveable.” They discuss how Greg got into the restaurant industry, their old mentors and how vital a mentor can be, Philadelphia’s restaurant community, and how to take a day to day approach to owning a restaurant during a pandemic. Explore Greg Vernick’s cuisine at Vernick Restaurants.2020-12-101h 01
Beyond the PlateChef Eli Kulp
He is a chef, podcast host and father. In this episode we discuss Chef Eli Kulp’s journey from growing up in a trailer in Washington, through kitchens in NYC and Philadelphia and how a tragic Amtrak crash in 2015 which left him paralyzed, changed his life. Kulp is an advocate for sustainable agriculture and many other causes. Most recently, he was named one of the most influential chefs of the past decade by the Philadelphia Inquirer. Enjoy this episode as we go Beyond the Plate… with Chef Eli Kulp. This episode is brought to you b...2020-12-091h 05
The CHEF Radio PodcastFried Chicken, Ghost Kitchens and a History LessonEli Kulp sits down with Reuben Harley, AKA Big Rube, owner of Big Rube’s Kitchen, to talk about food, history and reinvention. Big Rube is a regular host on WIP Radio and has been featured in Philadelphia Magazine. He is famous all around Philly for his pop up kitchens, guest Chef appearances, and most recently, his ghost Kitchen. He has been quoted as Philadelphia's King of reinvention and has been described as a master marketer, photographer, lifestyle guru, fried chicken master and chef. Follow Big Rude on Instagram @BigRubeHarley. 2020-11-2454 minThe CHEF Radio PodcastNostalgic Thai Cooking and Unstoppable Community Care This week on CHEF, Eli Kulp sits down with Nok Suntaranon, owner of Kayala Thai Kitchen and Kayala Thai Market. Nok is an experienced chef, restaurant owner and hospitality expert who aims to create the feeling of home in every meal. About her menu, she says “it's a food that I kept cooking on and on and on. Some of them are my neighbor’s favorites. Some of them are my husband’s favorites. Some of them are my own fabric. So it is a love letter from me to my customers.” She talks about her career journey...2020-11-1258 minThe CHEF Radio PodcastFrom Philly, to LA, to Italy, and Back with Marc VetriIn this episode of The Chef Radio Podcast, Chef Eli Kulp talks with Marc Vetri, whose newest restaurant, Fiorella, was booming from the time it opened in February to the COVID-19 shutdown. Eli and Marc talk about Marc’s background as a chef and musician in LA, spending a few years in Italy, opening restaurants in Philadelphia, and how things have been going since the shutdown.2020-10-291h 10The CHEF Radio PodcastStarting from the Soil Up: Conversations with Agricultural Leaders at the Food Forever EventEli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability. Food Forever is a communications campaign, which started in 2017, to raise awareness about what crop diversity is and how everyone around the world is connected to and benefits from agricultural biodiversity. Eli and Christopher sit down with Ashley Walsh, Cierra Martin, Jeff Moyer and Erik Oberholtzer. Ashley Walsh is the owner of Pocono Organics and talks about how she...2020-10-151h 20The CHEF Radio PodcastRestaurants and Community with former Philadelphia Mayor, Michael NutterOn the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia. He talks with former mayor Micheal Nutter about the importance of the restaurant industry to the life of a city. They also discuss how anyone can support up-and-coming chefs of color, and/or those struggling in the wake of COVID-19.2020-10-011h 21The CHEF Radio PodcastThe Critique Cycle with Craig LaBanIn part two of host Eli Kulp's conversation with restaurant critic Craig LaBan, we discuss the ins and outs of the critique cycle that new restaurants go through. We also give an inside look at the intricate dance of The Critic and The Chef, culminating in the saga of the short rib bone.2020-07-1554 minThe CHEF Radio PodcastWhat's Next, with Restaurant Critic Craig LaBanIn part one of our two part season finale, we talk with Craig LaBan, restaurant critic for The Philadelphia Inquirer. We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industries.2020-07-0249 min
The CHEF Radio PodcastReducing Food Waste, with Eco-Chef Tom HuntChef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste. We talk with Tom about cooking from home, food sustainability, and his new cookbook, Eating for Pleasure, People & Planet. Tom has a weekly column in The Guardian called Waste Not and is the founder of Poco Restaurant in Bristol, England where they serve climate friendly cuisine. He is also the host of The Chef's Manifesto, a podcast about cooking climate friendly cuisine.2020-06-181h 04
The CHEF Radio PodcastThe NYC Restaurant Scene, with Mario CarboneAccomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more. Mario is one of the founders of Major Food Group (MFG), a new breed of restaurant group seeking to operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future. 2020-06-111h 25
The CHEF Radio PodcastSeizing THIS Moment (Pt. 3): EqualityWe discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food. Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton of Compère Lapin, Top Chef Alum, Chef Jennifer Carroll of Spice Finch, Jamila Robison, Food Editor for The Philadelphia Inquirer, and Chef Elijah Milligan of Cooking for the Culture2020-05-281h 07
The CHEF Radio PodcastSeizing THIS Moment (Pt. 2): Our Choices MatterWe discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices. Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal, food editor Kate Krader of Bloomberg Green, Nicole Marquis of HipCityVeg, and farmer Ian Brendle of Green Meadow Farm.2020-05-211h 07
The CHEF Radio PodcastSeizing THIS Moment (Pt. 1): Well FedWe discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta. 2020-05-1456 min
The CHEF Radio PodcastThe Restaurant Industry in Chicago, with Stephanie IzardStephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season. Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.2020-05-0732 min
The CHEF Radio PodcastJoe Beddia Covid-19 UpdateIn this addendum episode, we catch up with Joe Beddia and hear how recent events have affected him and the restaurant industry.2020-05-0516 min
The CHEF Radio PodcastSeizing THIS Moment (Promo)I’m very happy to announce that I’m hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we’ll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and will include great minds such as Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta. Please register for free using this T...2020-05-0406 min
The CHEF Radio PodcastErik Oberholtzer: Your. Choices. Matter.Food has always played a key part in Erik Oberholtzer's life; and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities. He works with some incredibly exciting projects such as The Google Food Lab, Food Forever, and The Global Seed Vault. Erik speaks with us about how the choices we make now, impact the food of the future.2020-04-291h 15
Love + GritEli Kulp & Nasheli Juliana Ortiz-GonzálezOn this week’s Love + Grit, Rachel, Justin and Laiya spend time with James Beard Award nominee Eli Kulp, the chef behind Fork, High Street On Market and High Street Hospitality Group and host of The CHEF Radio Podcast. They talk with Kulp about how he reinvented his life following a 2015 Amtrak crash that left him paralyzed and his new podcast, which explores all aspects of the food and restaurant industry.
Next, Aunyea Lachelle, host of NBC10’s Philly Live, shares black hair care tips from some local stylists and stories from fashion designers getting a boost from...2020-04-2823 min
The CHEF Radio PodcastJoe Beddia, Wizard of PizzaJoe Beddia – what happens when a craftsman and wizard of pizza making decides to shut down his 300 square-foot pizzeria, which served no more than 40 pies a night, and decides to open a real restaurant? Take a listen and hear what that journey was like for Joe. It’s a reminder that sometimes we give up too much of ourselves to ensure that other people are happy in our restaurants. Not always the best recipe for mental health. Enjoy!2020-04-221h 12