Chef AF

I recently had the pleasure of sitting down with the illustrious Diane Kochilas. Diane, a beacon of Greek cuisine, has brilliantly bottled the essence of Ikaria, an island synonymous with health and longevity, in her latest culinary masterpiece, "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." This book isn't just a collection of recipes; it's a passport to the heart and soul of Ikarian living, where every meal is a celebration of life itself.

Diane's journey from the bustling streets of New York to the tranquil shores of Ikaria is nothing short of a culinary odyssey. With her roots deeply planted in the rich soil of her homeland, she has become a culinary crusader, bringing the vibrant, healthful flavors of Greek and Mediterranean cuisine to tables around the world. Through her award-winning show "My Greek Table" and her illustrious career as an author and educator, Diane has demystified the complexities of Greek cooking, making it accessible and utterly irresistible to food enthusiasts everywhere.

In our chat, Diane's wit and wisdom shone through as she shared anecdotes from her life, insights into Ikarian culture, and, of course, tantalizing glimpses into "The Ikaria Way." This cookbook is a love letter to plant-based eating, infused with the simplicity and vibrancy of Ikarian cuisine. Diane expertly navigates through the tapestry of Greek culinary traditions, adding her contemporary twists to create dishes that are not only mouthwateringly delicious but also a boon for longevity.

From the get-go, Diane emphasizes the importance of quality ingredients, the cornerstone of Ikarian cooking. Her tales of smoked eggplant dips, rainbow chard tzatziki, and vegan versions of Greek classics like moussaka are not just recipes; they're invitations to experience the communal joy of Ikarian meals. It's evident that for Diane, food is more than sustenance; it's a medium for storytelling, a catalyst for community, and a pathway to a healthier life.

Throughout our conversation, Diane offers pearls of wisdom on living the Ikarian way, no matter where in the world you might be. It's a lifestyle that cherishes the slow, the natural, and the joyful. As she shares her insights on incorporating more plants into our diets, stocking an Ikarian pantry, and embracing the holistic approach to food and life that Ikarians embody, it's hard not to be captivated by the simplicity and richness of her philosophy.

"The Ikaria Way" is not just a cookbook; it's an invitation to slow down, to savor each moment, and to nourish not just the body, but also the soul. As Diane Kochilas guides us through her homeland's culinary landscape, she also leads us on a journey to discover the true essence of longevity: a life well-lived, enriched by the flavors of the earth, the warmth of community, and the joy of sharing.

Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture.

Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his Tía Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty.
Our conversation delves into Sosa's latest ventures, Tía Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. Tía Carmen pays homage to his aunt, blending the local flavors of the Southwest with a modern twist, while Kembara takes inspiration from Sosa's travels across Asia, promising an authentic street food experience.

Throughout the interview, Sosa's passion for mentorship shines through. He speaks to the importance of humility and hunger in the kitchen, values instilled in him by mentors like Jean-Georges and Alain Ducasse. It's this foundation that has propelled Sosa to not only achieve personal success but to also invest in the next generation of chefs.

Sosa also touches on the significance of sustainability and local sourcing in his restaurants, highlighting his commitment to the planet and the communities he serves. His dedication to crafting dishes that are both innovative and respectful of tradition is evident as he discusses the creative process behind his menus, which are designed to evoke emotion and tell a story.

As our conversation winds down, Sosa offers a glimpse into the future, teasing upcoming projects and reflecting on the ever-evolving culinary landscape. His vision for his restaurants is clear: to provide a portal to new worlds through food, inviting guests to embark on unforgettable journeys.

For those seeking a culinary experience that transcends the ordinary, Chef Angelo Sosa's creations promise just that. Whether it's the nuanced flavors of Kembara or the southwestern flair of Tía Carmen, Sosa's cooking is a testament to the power of food to connect, transform, and inspire.

Tune in to Chef AF for the full interview with Chef Angelo Sosa, where food meets art, culture, and passion. It's a conversation that will leave you hungry for more, both literally and metaphorically.

As a food journalist and avid foodie, my chat with Chef Angelo Sosa was more than just an interview; it was a journey through the senses, a lesson in culinary excellence, and a reminder of the beauty that lies in the stories behind the dishes we love. Sosa's dedication to his craft, his mentors, and his heritage is a recipe for success that continues to inspire food enthusiasts around the world.

Welcome to your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than Dan Kluger, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York City’s dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved Loring Place and the innovative Greywind.

A Chef's Journey: From Learning to Leading in NYCDan Kluger’s story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shaped his approach to cooking and restaurant management.Greywind: A Culinary Gem in Hudson YardsIn our chat, Dan unveils the inspiration behind Greywind, his latest contribution to New York’s vibrant dining scene. Nestled in Hudson Yards, Greywind marries the rustic beauty of the Hudson Valley with urban sophistication, a reflection of Dan’s vision to create a dining experience that’s as enriching as it is delicious. He also gives us a sneak peek into Spygold and The Bakery at Greywind, each a unique facet of his culinary empire, showcasing his commitment to innovation and excellence.

Greywind
Washington Squares: Reinventing Pizza with PurposeOur conversation took a delightful turn as Dan recounted the birth of Washington Squares. What started as a pivot during the pandemic became a beloved pizza destination, known for its soul-satisfying Grandma-style pies. Dan’s story of adaptation and resilience resonates with anyone looking to make a positive impact, no matter the circumstances.The Chef’s Counter: An Exclusive InvitationLooking ahead, Dan shares his excitement for the upcoming Chef’s Counter at Greywind, an intimate setting where diners will be treated to a tasting menu that promises an unforgettable culinary journey. His passion for creating a dining experience that both challenges and delights is evident as he talks about this next adventure.

Dan Kluger, Greywind | Photo Credit Evan Sung
Dan Kluger: Crafting New York’s Culinary NarrativeAs your host on Chef AF, I aim to bring you closer to the chefs shaping our food culture. Dan Kluger’s episode is a compelling story of innovation, sustainability, and the magic of New York City’s food scene. His dedication to celebrating local, seasonal ingredients not only defines his cuisine but also tells the larger story of what it means to dine in this great city.On Chef AF we continue to explore the culinary world through the eyes of those who are changing it one plate at a time. Dan Kluger’s journey from the farm to the forefront of New York’s culinary scene reminds us of food’s...

A Culinary Journey from Oregon to Vermont: Micah Tavelli's Path to Paradiso Hi-Fi
In the heart of Burlington, Vermont, lies Paradiso Hi-Fi, a record-listening lounge, bar, and restaurant where executive chef Micah Tavelli orchestrates a menu that sings in harmony with the venue's vinyl vibes. Tavelli, whose culinary journey took him from Oregon through Utah and under the mentorship of celebrated chefs, now leads Paradiso Hi-Fi's kitchen with a commitment to local sourcing and innovative dishes.

From Dedalus to Paradiso Hi-Fi: The Seamless Blend of Wine, Food, and Music
Before his tenure at Paradiso Hi-Fi, Tavelli honed his skills at Dedalus, a natural wine shop and bar that paved his way into the world of wine-centric menus. The transition from Dedalus to Paradiso offered Tavelli a canvas to merge his love for natural wines with a Nordic-inspired, New England-twisted menu. This move wasn't just a career shift; it was a step into a broader cultural contribution to Burlington's dining scene.

The Paradiso Hi-Fi Experience: A Symphony of Flavors and Sounds
Paradiso Hi-Fi isn't just a restaurant; it's an immersive experience where the ambiance, music, and culinary offerings are carefully curated to transport guests. Tavelli's menu is a modern ode to Vermont's seasonal bounty, with dishes that reflect both his and the region's identity. The connection between the food and the music played on Paradiso's custom-built sound system creates a unique sensory journey for every diner.

Culinary Creativity and the Joy of Local Sourcing
Tavelli's commitment to local sourcing is not just a culinary choice but a personal one, fostering close relationships with farmers and producers. This philosophy is evident in his dishes, where the quality and origin of ingredients speak volumes. His creative process, deeply collaborative and inspired by the seasons, reflects a dedication to pushing the boundaries of what's possible with local produce.

Leading with Kindness: The Culture of Learning and Growth at Paradiso Hi-Fi
At the heart of Paradiso Hi-Fi's success is Tavelli's leadership style, marked by a commitment to kindness, learning, and teamwork. He emphasizes the importance of a supportive environment where every team member, from the kitchen to the bar, can contribute and grow. This collective effort is the backbone of the restaurant's dynamic atmosphere and innovative menu.

The Future of Culinary Innovation in Burlington
Looking ahead, Tavelli is excited about the endless possibilities that Vermont's diverse seasons and local produce offer. His forward-thinking approach to menu development, coupled with a curiosity for unexplored ingredients, promises to keep Paradiso Hi-Fi at the forefront of Burlington's culinary evolution.

A Final Note from Micah Tavelli: Teamwork Makes the Dream Work
In closing, Tavelli extends his gratitude to the Paradiso Hi-Fi team, whose hard work and creativity have been instrumental in the restaurant's success. This acknowledgment reinforces the idea that great dining experiences are a collective endeavor, rooted in passion, dedication, and the joy of culinary exploration.

Paradiso Hi-Fi stands as a testament to Micah Tavelli's culinary vision, where every dish and note played contributes to a larger story of innovation, community, and the transformative power of food and music.

First, let me introduce you to Susan Jung. With a career as rich and varied as her recipes, Susan has journeyed from California to Hong Kong, leaving a trail of culinary delights. Her resume? Impressive! Food editor for Vogue Hong Kong, a pastry chef with stints in some of the world's top kitchens, and a 25-year tenure at the South China Morning Post. Not to mention, she's rubbed shoulders with culinary legends like Anthony Bourdain and Jamie Oliver!

The Cookbook: A Fried Chicken Diary
Susan's new cookbook, "Kung Pao & Beyond: Fried Chicken Recipes from East and Southeast Asia," is a treasure trove of fried chicken recipes. It's a compilation of her global culinary adventures, with recipes ranging from Sriracha Wings to Chicken Poppers with Instant Noodle Coating. Each dish in this book is a testament to Susan's innovative spirit and love for all things fried chicken.

My Chat with Susan: A Foodie’s Delight
In our conversation, Susan takes us on a tantalizing journey. We explore her beginnings in the culinary world, her foray into food journalism, and the creation of her cookbook. Susan's story, from her family's food obsessions to her adventurous career shifts, is as flavorful as her recipes.

The Instant Noodle Coating Epiphany
One of the episode's gems is Susan's story behind her Chicken Poppers with Instant Noodle Coating. It's a creative culinary twist that epitomizes innovation and simplicity, a theme that resonates throughout Susan's cooking philosophy.

A Deeper Dive into Culinary Trends
Susan's insights into global culinary trends, the art of fusion cooking, and her aspiration to author a book on innards offer a fascinating glimpse into her culinary mind. Her experiences taking icons like Anthony Bourdain to her favorite places to eat add an extra layer of intrigue to her stories. My conversation with Susan Jung is a vivid tapestry of stories, tips, and inspirations that any food enthusiast will find irresistible.

As I settled in for my latest culinary adventure, the "Chef AF" podcast with the incomparable Chef Eric Brownlee of Kimpton The Forum Hotel was my guide. It wasn't just another interview—it was a journey through the taste-laden pathways of Charlottesville, Virginia, led by a chef whose roots in sustainable cooking run as deep as the soil on his grandfather's cattle farm.

Raised with the earthy aroma of Pennsylvania farmlands, Chef Eric's culinary narrative began amidst the beef cattle of his childhood, instilling in him an ethos of sustainability long before it was a culinary catchphrase. Over 15 years ago, a pivotal moment came with Michael Pollan's "The Omnivore's Dilemma," deeply engraving his commitment to ethical sourcing.

At Birch & Bloom, the heartbeat of the hotel's dining experience, Chef Eric's menus dance to the rhythm of the seasons. "It's not just about crafting a menu," Eric shared, "it's a dedication to the narrative of every ingredient." His collaboration with local growers and butchers ensures that each dish sings with the freshest, most genuine flavors of the region. And when the climate throws a curveball? He adapts with a creativity as vibrant as the changing seasons—like pickling summer peaches to capture their essence.

In the hustle of The Good Sport, Eric's playfulness spills into each dish. The menu is a homage to classic comforts with a twist—think Nashville Hot Oysters or Wagyu Brisket Sliders that harmonize with the local craft beer selection. "Here, we strip back the pretension without stripping the flavor," he says.

What resonates most about Chef Eric is his unwavering connection to the land and his inventive spirit, nurtured during his time at Johnson & Wales in Charleston. Whether it’s a health-forward, vegetable-driven plate at Birch & Bloom or a casual, yet intentional bite at The Good Sport, Eric’s culinary vision is a testament to his philosophy: food should echo the environment it comes from and the moment it's enjoyed.

His vision for the future is as fresh as his ingredients. Imagine a pop-up farmers market set amidst the hotel’s sprawling arboretum, where guests can interact with the very farmers who nurture the produce, accompanied by live cooking stations. "It's about creating a full-circle experience for our guests," Chef Eric explains, eager to bridge the gap between farm and fork.

So, whether you're a food enthusiast or a culinary novice, Chef Eric Brownlee's philosophy is a reminder of the beauty in every bite. His journey—one of continuous evolution—invites us to ponder, what will be on the plate tomorrow? Only the seasons, the land, and the chef's ever-evolving creativity will tell. Stay tuned, Charlottesville; the best, it seems, is yet to come.

Sometimes, the universe introduces you to characters that truly shape your perspective on a subject. As a devoted food enthusiast, I’m always on the lookout for culinary wonders. One such marvel was my recent deep dive into the journey of Executive Chef Anthony Jones of Dirty Habit DC on the "Chef AF" podcast. So, let me share a tale that’s sure to excite your inner foodie!

Hailing from Sunderland, MD, Chef Jones is an epitome of talent and dedication. Early in life, he found himself enamored by the cooking prowess displayed on the original Iron Chef. If you're like me, you might recall spending hours glued to episodes of this iconic show. For Chef Jones, it wasn't just a show, but an inspiration. In a touching revelation, he said during the podcast, "The spark was the original episode of Iron Chef. That was the one that pretty much lit the fire in me."

Fast forward a few years, and not only did he master the culinary arts, but he also took center stage, clinching the first place on an episode of Food Network’s "Chopped". This title firmly placed him among the culinary elite. But Jones’ journey doesn’t stop there. He has been the driving force in kitchens from Miami to DC, working alongside legends like Marcus Samuelsson and earning accolades including a Michelin Bib Gourmand in 2022.

Our chat transported me back to a time where his grandmother's kitchen played a symphony of tantalizing aromas. As Chef Jones fondly reminisced, "When you come back in the house for dinner, as soon as you open the door, all those aromas just hit you in the face. The garlic, the herbs…” For me, such memories make culinary adventures genuine and relatable. After all, isn’t the essence of food intertwined with the memories they evoke?

Now, let’s talk about the magic happening at Dirty Habit DC. The ambiance is split between mysterious allure and atmospheric charm, a mirror to Chef Jones' own journey from humble roots to culinary acclaim. And as seasonally inspired dishes make their way to the table, one can't help but sense the influence of Jones' heritage. As he mentioned, traditional dishes like beans and cornbread, staples from his childhood, now find an elevated spot on the menu, paired with luxurious elements.

If you ever find yourself at Dirty Habit, know that you’re tasting dishes crafted by a chef whose journey is steeped in passion and grit. Whether it's his accolades like being a guest chef at the Worlds of Flavor Event or his participation in the Diaspora Kitchen Tour in Cameroon, Chef Jones brings a world of experience to his kitchen.

To sum it up, in the world of culinary arts, it's not just about the dish but the story behind it. And with Chef Jones at the helm, Dirty Habit isn’t just a restaurant; it’s an odyssey of flavors, tradition, and innovation.

Unlock the culinary secrets of the East Village with the latest Chef AF podcast episode, where we sit down with the innovative Ruben Rodriguez, the celebrated chef and owner of the Nai Restaurant Group. This conversation promises an inspiring journey through Rodriguez’s early roots to his thriving restaurant empire in New York City's vibrant East Village.

A Culinary Tale Worth SavoringBorn in a small town in northern Spain, Chef Rodriguez shares the tapestry of his culinary journey, weaving a story that begins with intimate family food gatherings and his early exposure to the world of gastronomy through his mother, a skilled chef herself. With a foundation rooted deeply in the rich Spanish heritage of Galicia, Rodriguez embarked on a culinary adventure that led him to the bustling kitchens of New York City, providing him with both purpose and direction.

Crafting a Legacy in the East Village: From his first venture, Nai, to the recently inaugurated Kōbo, each restaurant under Rodriguez’s belt tells a unique story. Nai, translating to 'Mother' in Galician, pays homage to his mother’s unwavering skills and traditional recipes, offering a platform where cuisine and culture dance in a delightful, dynamic symphony. Each restaurant in the Nai Group is a testament to Rodriguez's commitment to presenting food that resonates with his heritage, mirroring his life’s journey and the flavors he encountered along the way.

Beyond the KitchenRodriguez's narrative is not just about opening and running restaurants; it’s a tale spun from challenges and triumphs, fearlessness, and continuous learning. Despite his lack of initial experience and financial stability, Rodriguez highlights his relentless commitment to his craft, learning the ropes of restaurant management, nurturing long-term staff, and evolving his personal style to reach creative maturity.

The Vision Behind KōboWith Kōbo, the newest gem in the Nai Restaurant Group, Rodriguez unveils a menu that is a confluence of his travels through the Mediterranean and a nod to his Spanish roots. The restaurant, boasting a minimalist design, accentuates its offerings, celebrating simple ingredients and soulful cooking that honor Rodriguez’s Galician heritage. Whether it’s the signature Fideuà or the homemade sourdough-topped Mortadella, each dish is a canvas painted with Rodriguez's vision and style.

Embodied PhilosophyRodriguez's philosophy goes beyond the plate, deeply ingrained in passion, effort, and a steadfast commitment to excellence and customer service. With sustainability at the forefront of his sourcing strategy, Rodriguez supports local suppliers while fostering a supportive ecosystem within the restaurant industry. As he reflects on his 23-year culinary voyage, he remains open to opportunities that align with his passion, always striving for excellence and advising aspiring chefs to be brave, patient, and surrounded by honest and supportive partners.

For those ready to embark on a culinary adventure, the Nai Restaurant Group awaits in the East Village with doors wide open and aromas inviting, ready-to-serve plates sprinkled with tales, flavors, and the magic of Chef Ruben Rodriguez. So, next time you find yourself in New York, let your senses guide you to Nai, Amigo, Emilia, or Kōbo, and let your soul feast on a culinary journey like no other. For more, visit their website and Instagram pages, and immerse yourself in a world where food is love, heritage, and an unending celebration of life.

In the latest episode of "Chef AF", we welcomed Chef Daniel Garwood, a culinary force to be reckoned with. Currently, the Sous Chef at Atomix in New York City – the restaurant that recently made waves by ranking No. 8 in the 2023 World's 50 Best Restaurants list – Garwood is more than just a chef; he's a global storyteller.

From Tasmania to the World Stage

Born in Launceston, Tasmania, Chef Garwood started his culinary journey in local Tasmanian restaurants, where his passion for foraging, grilling, and using all-natural ingredients blossomed. His global expeditions led him to hone his skills in world-renowned kitchens from Sweden to South Korea, and all the way to the heart of New York City.It is at Atomix that Chef Garwood combines his rich tapestry of international experiences with the unique essence of New York – a city known for its diverse culinary landscape. While the foundation is Korean-inspired, the execution is globally nuanced, resulting in a menu that is distinctly "Korean but not."As we chatted about Atomix, it became clear that New York City is more than just a workplace for Daniel. The city's melange of cultures has shaped his approach at Atomix. However, Daniel humbly credits the restaurant's unique identity mostly to Chef Junghyun 'JP' Park, considering himself in a supportive role.

Mentorship and The Power of Networking

We delved deep into the pivotal role mentorship plays in shaping culinary careers. Daniel's recent U.S. Regional Winner title at The S.Pellegrino Young Chef Academy Competition is a testament to this. His relationship with mentor Chef Nina Compton, from Compère Lapin in New Orleans, has been transformative. With her guidance, Chef Garwood has navigated the challenges of the competition, simultaneously staying authentic to his culinary ethos.

But mentorship wasn’t the only gain from the SPYCA competition. Daniel's victory opened doors to elite culinary platforms such as the James Beard Foundation, introducing him to chefs and initiatives championing community welfare and employee well-being.


Signature Dishes and Culinary Identity

Daniel's Aged Duck and Persimmon in Tak Cheongju with Banchan Through The Eyes of a Traveler dish stands out not just for its flavor but the narrative it tells. Each element, from the choice of wood for grilling to the unique preparation techniques, traces back to a place or moment in Chef Garwood's life.For instance, during his stint at Firedoor in Sydney, Chef Garwood was introduced to grilling with various woods, each infusing the dish with a distinctive flavor profile. In the competition, his signature dish embodies this ethos, incorporating techniques inspired by countries he's graced with his culinary touch.Mental Health in the Culinary Limelight

The conversation took a poignant turn when they touched upon mental health – an issue close to Chef Garwood's heart. In collaboration with his wife, Sooky An, Daniel released "Oralis: A Conversation on Food and Mental Health," bringing awareness to the mental challenges faced by culinary professionals. By hosting dinner events, creating dialogue, and promoting practices like journaling and fitness, Chef Garwood is championing a change in the industry's perspective towards mental well-being.

Aspirations and What Lies Ahead

New York City may be home for now, but Chef Garwood has plans. He dreams of opening a large-scale bar restaurant, focusing on grilling with varied woods – an experience he feels NYC is missing.For those eager to experience Chef Garwood's culinary magic, you can find him at Atomix....

If there's one thing we're sure of here at Chef AF, it's that passion, perseverance, and a great recipe can cook up success. Today, we invite you to sink your teeth into a remarkable success story. In our latest episode, we unravel the inspiring journey of Gocha Hawkins, the creative brain behind Gocha’s Breakfast Bar and Gocha’s Tapas Bar.

Known for her iconic recipes like the “Krunch-Tastic” French Toast, "Gocha’s Impossible Burger," and "Better Than Yo Momma" Biscuits, Gocha Hawkins is no stranger to the food industry. And that's not all! Gocha's remarkable resume also includes a successful stint as a celebrity hairstylist, where she styled stars like Beyonce, Drake, and Serena Williams. After almost three decades in the beauty industry, Gocha turned to the culinary world, leveraging her business acumen and passion for cooking to create a unique dining experience.

In this episode, Gocha takes us on a culinary journey, starting from the humble beginnings of learning to cook at 18 under her grandmother's watchful eye. Despite having no formal culinary training, Gocha's innate passion and cooking flair led to the birth of her first breakfast bar in Atlanta in 2019.

Through the conversation, Gocha unflinchingly recounts the hardships she faced, from bank loan rejections to high-interest loans taken against her salon. But with resilience and perseverance, Gocha opened her restaurant and has since expanded to a food truck and a downtown location, and even began franchising. Despite the success, Gocha doesn’t shy away from expressing the challenges of managing work-life balance, candidly sharing her thoughts about the struggles of expansion.

But what sets Gocha's establishments apart? With a firm belief that customers today seek a complete experience, not just a meal, Gocha focuses on providing an upscale dining experience typically found in the city, especially aiming to bring that vibe to the south side. From incorporating dinner items into her breakfast menu to opening a tapas bar for late-night food service, Gocha continually finds ways to innovate and keep her customers' palates excited.
In a particularly engaging moment of the podcast, Gocha describes her culinary journey through the titles of three songs: "Started From The Bottom," "Everyday I'm Hustlin," and "All I Do is Win." These songs, she says, reflect her rise from humble beginnings, her relentless work ethic, and her unwavering belief in her ability to succeed.

Towards the end of the podcast, Gocha shares her plans for the future, including a cookbook expected to be published by the end of next year. With her insightful advice for newcomers in the restaurant business and her heartfelt appreciation for her customers, Gocha’s interview is a smorgasbord of wisdom, passion, and authentic culinary experience.

So, if you're ready for a hearty serving of inspiration, you won't want to miss this episode. Tune in to the Chef AF podcast and get a taste of Gocha Hawkins' compelling journey from celebrity hairstylist to culinary influencer. For more updates about Gocha's endeavors, visit Gocha’s Breakfast Bar's official website.

Hungry for more delicious stories? Stay tuned to Chef AF for more delectable insights from culinary artisans around the world.

In the latest episode of Chef AF, I had the opportunity to sit down with culinary powerhouse, Chef Ryan Costanza. As the co-owner of Nashville's newest foodie hotspot, Present Tense, Costanza gave us a taste of his fascinating culinary journey.From his beginnings in New York, his exposure to his family's pizza restaurant at an early age, to cutting his teeth in Michelin-starred kitchens and world travels, Costanza has a story as rich as his menu offerings. He dispelled the common myth of needing formal culinary education by sharing his own experiences and passion-driven path that saw him ascend to the heights of the culinary world.In our chat, we uncovered the influence of his family's Italian roots and their resistance to his career choice. We learned about his grind in Michelin kitchens and his yearning for exploration which led him to culinary adventures in Japan, Korea, and other countries. His decade-long stay in LA, followed by stints in Singapore and San Francisco, added more layers to his culinary repertoire.Costanza’s shift from working for others to owning his own establishment resulted from his realization of needing a space that felt like home to him, both creatively and financially. That was the genesis of Present Tense, a dream he shared with his long-time friend and now business partner, Rick Margaritov.Present Tense offers a unique blend of flavors drawing from Costanza's French, Italian, and Japanese influences. As we delved deeper into the Present Tense experience, he emphasized the importance of an inviting atmosphere complete with incredible music and a menu that caters to a wide spectrum of diners.Present Tense
Present Tense on Instagram: “The Local Palette 6.10.23
“Wedgewood-Houston welcomes a Japanese-leaning restaurant and sake bar, complete with omakase experiences. Look for shareable small plates like fluke crudo and curry-salted karaage chicken, plus yakitori and matcha soft serve to finish. While you’re there, pop into @hippobodega, the cute bodega and wine shop imminently opening next door. @presenttensenashville””
June 13, 2023


Guests can indulge in the exclusive six-seat sake bar and omakase tasting, where they can relish in bespoke dishes by Costanza, paired with sake poured by Margaritov. The counter offers an intimate, festive, and educational experience, merging Costanza's rich culinary background with a deep-dive into the nuances of sake. Patrons can connect with the creators, learning the gastronomic subtleties of each course and basking in the dynamic flavors each evening presents.Right next to Present Tense resides Hippo, an upscale bodega by the same team. This avant-garde convenience store, coffee shop and wine boutique offer a refined selection of local, sustainable, and top-tier products at affordable prices. Other highlights include chef-curated grab-and-go meals, soft-serve ice cream and meats sourced from local butchers.For the latest updates and behind-the-scenes scoops on Costanza's culinary journey and Present Tense, stay tuned to our podcast and check out his Instagram handle. Get ready to embark on a gastronomic journey like no other with Present Tense, where every plate is a testament to a chef’s life lived in passion.

In the latest episode of Chef AF, I sit down with home chef, cookbook author, and lifestyle blogger, Palak Patel, best known for her work on The Chutney Life. Patel shares her journey, from her earliest memories of being surrounded by the vibrant, aromatic cuisine of her Indian heritage, to her evolution as a home cook, creating fusion recipes that blend traditional Indian flavors with diverse global influences.
Patel delves into her deep-rooted love for food, born from large family gatherings, where she was immersed in a culture where food is central to every celebration. Her culinary style is influenced by her mother's innovative approach to cooking, which Patel has carried forward in her kitchen. She shares anecdotes from her life that have shaped her unique culinary perspective, from her upbringing in a South Asian family in America to the diverse food cultures she experienced growing up in the tri-state area.
In the interview, Patel talks about her forthcoming cookbook, The Chutney Life: 100 Easy-to-Make Indian-Inspired Recipes, highlighting her goal of making the intricacies of Indian cooking accessible for all home cooks. The book is filled with exciting flavors inspired by her travels, makeovers of classics, and Indian remakes of favorites, all borne out of Patel's ingenuity and resourcefulness in the kitchen.
Patel also shares insights into the vital role that chutney, the universal condiment in her home, plays in Indian cuisine. In addition, she discusses her journey of becoming an influencer in the food community and shares her approach to managing a culinary career alongside being a mother of two.
Palak details her approach to cooking and creating recipes. In her initial stages, she explains, she relies heavily on her intuition, cooking "from the heart" without measuring spoons or detailed instructions. This preliminary stage involves getting a general sense of the flavors and textures she's aiming for, with a particular focus on ingredients she's keen to include. Then she begins the actual cooking process, attempting to foster a creative, stress-free atmosphere in the kitchen. She emphasizes the importance of not seeing this process as work, but as a creative outlet, despite the challenges of balancing it with other aspects of her life, like caring for her children.
This intuitive, heart-driven process is followed by a more meticulous approach. She highlights the importance of ensuring her audience can successfully replicate her recipes. Once she is satisfied with the results of her intuitive cooking, she begins the process of measuring ingredients precisely, writing them down to guarantee accuracy and reproducibility. Palak shares that she strives to be as specific as possible without overcomplicating things. She shares a humorous anecdote about learning to capture her mother's traditional Indian recipes accurately despite her mother's intuitive, measurement-free style of cooking.
This engaging conversation with Patel offers a delightful blend of personal stories, culinary wisdom, and a sneak peek into Patel's new cookbook. If you have a passion for food and love exploring diverse flavors, don't miss this episode of Chef AF.

In this episode of Chef AF, our guest is Jonathan Pogash, founder, owner, and President of The Cocktail Guru. Pogash's venture is renowned as one of the nation's leading cocktail and full-service hospitality consultancies—a testament to his entrepreneurial drive and commitment to his craft.

Pogash's career began in an atmosphere steeped in wines and spirits, thanks to his father's career in the beverage industry. His first job was as a barista at a New Jersey restaurant, an early step that unexpectedly sowed the seeds for his future enterprise. However, Pogash's initial ambition was to make his mark in the theater. He pursued this dream, earning a degree in theater and moving to New York City for auditions. To support himself, he took on work in restaurants and bars, including a stint at the esteemed Russian Tea Room.

It was here in the bustling New York hospitality scene that Pogash's creativity found a new outlet. He launched The Cocktail Guru as a side project, a small idea that would eventually blossom into a full-blown operation.

In our conversation, Pogash revealed the significant role mentorship played in his career. His mentor, the late Gary Regan, equipped him with essential knowledge and allowed him to gain administrative experience—skills that later became instrumental in his work. He also credits the US Bartenders Guild for providing him with invaluable networking opportunities, which enabled him to form the core of his "guru team."

Pogash's consulting journey took a significant turn in 2007 when he was hired to assist in opening a new rooftop bar in midtown Manhattan. This comprehensive experience gave him invaluable insight into the process of opening a bar and laid the groundwork for his successful consulting services today. His client base now spans the country, reflecting the substantial growth and success of his brand.

Pogash underscored the importance of long-standing relationships with his clients, an integral part of his consulting practice. He believes in the importance of follow-ups to ensure the staff's proficiency and adherence to his designed cocktail programs, putting his reputation on the line for each project.

The Cocktail Guru's exciting journey into the realm of celebrity brand collaborations stands out. One of his earliest experiences involved working with Kenny Chesney to launch his rum brand, Blue Chair Bay Rum, about a decade ago. He vividly recalls creating cocktails and managing launch events, even serving drinks to Chesney and his friends at concerts—an experience that he describes as surreal.

Another standout moment for Pogash was his attendance at Access Live, a hospitality conference organized by the Wine and Spirits Wholesalers of America. The event introduced him to various celebrity brands and the personalities behind them. He specifically appreciates celebrities who are genuinely involved in their brands, not just the names or the finances backing the venture. A memorable encounter was meeting Guy Fieri and discussing his tequila brand, Santos Tequila.

In addition to his consulting work, Pogash hosts The Cocktail Guru podcast alongside his father, Jeffrey Pogash. Launched in late 2021, the podcast has become a space for engaging conversations with industry influencers and mentors. The pandemic played a significant role in the podcast's creation as it provided an avenue for Pogash and his father to connect with each other and share their insights with a broader audience.

Pogash was tasked with creating a signature margarita for Alejandra's. The end product, Alejandra's Margarita a blend of hibiscus-infused tartness and the robust flavor of Codigo Rossa tequila, which is aged in Californian Cabernet wine barrels. Paired with a Mexican triple sec and garnished with black sea salt and a smoky rosemary sprig, this cocktail showcases Pogash's innovative and meticulous approach to his...

In this informative episode of Chef AF, join us as we explore the fascinating world of sake with Sake Samurai, author, and expert Michael Tremblay. Delve into the evolution of sake in the food and beverage industry, and discover the art of pairing this versatile beverage with food and cocktails.

I began my conversation with Michael Tremblay by congratulating him on his induction as a Sake Samurai, a prestigious title held by only a select few. Tremblay described the honor as both humbling and deeply meaningful. He explained that the title signifies not only his dedication to promoting sake and its culture, but also his commitment to fostering international understanding and appreciation for this traditional Japanese beverage.


Discussing his collaboration with SOTO, Michael shared that he was drawn to the company's modern and creative approach to sake, which aligns with his own mission of making it accessible and appealing to a wide range of people. As a collaborator, he has helped introduce innovative sake options, worked on product development, and engaged with sommeliers and consumers alike.


Regarding the recent Sake Masterclasses held in LA, NYC, and Miami, Michael explained that these events were designed to support the launch of SOTO's new Limited-Edition series, which celebrates iconic Japanese breweries. The first collaboration, SOTO X YAMAGATA MASAMUNE, highlights a brewery with a rich history and exceptional craftsmanship. Tremblay praised SOTO for their commitment to showcasing the unique qualities of each brewery in the series.


When asked about his co-authored book, "Exploring the World of Japanese Craft Sake: Rice, Water, Earth," Michael emphasized the importance of understanding sake's deep connection to its raw materials, as well as the significance of the brewing process. The book aims to provide readers with a greater appreciation for the nuances and complexities of sake production.


Michael described the creation of the Sake Scholar Course as a natural progression in his journey to share his passion for sake and honkaku shochu. The course promotes a deeper understanding of these beverages by exploring their production and history across Japan's 47 prefectures.

Sharing insights from his experiences working in various sake breweries, Michael noted unique brewing techniques such as using natural yeasts or employing distinct fermentation processes. He explained that these methods can dramatically impact the final product, creating a diverse array of flavors and profiles.

As the Beverage Director at Ki Modern Japanese + Bar, Tremblay strives to offer a balanced selection of traditional and progressive sake options. He believes that showcasing a variety of styles is key to helping customers discover their own preferences and expand their palate.

For newcomers to sake, Michael advised approaching the beverage with an open mind, seeking out tastings or events, and asking for guidance from knowledgeable professionals. He emphasized the importance of experimentation in uncovering personal preferences.
On the topic of pairing sake with food, Michael explained that sake's unique characteristics, such as its umami component, can complement and enhance a variety of dishes. He encouraged individuals to consider factors such as acidity, sweetness, and aroma when pairing sake with food.

Looking to the future, Tremblay anticipates a growing interest in sake within the food and beverage industry. He expects to see increased experimentation with sake-based cocktails, as well as innovative sake and food pairings that challenge traditional norms. Overall, Michael envisions a bright future for sake, as more people embrace and appreciate its unique qualities and versatility.

In this episode of Chef AF, I had the pleasure of interviewing native Charlottean, Partner and Executive Chef Chris Coleman, who leads the kitchen at The Goodyear House, a community-oriented and neighborhood-driven restaurant. Coleman is a partner of the restaurant group,Built On Hospitality and in addition to The Goodyear House, their restaurants includeOld Town Kitchen & Cocktails, plus pick up and delivery only, Scratch House Chicken.


Coleman's culinary journey began at his grandparents' farm in Mississippi, where he spent summers immersed in a world of locally-grown food and Southern growing seasons. During the podcast, Coleman shared how his early experiences on the farm influenced his love for local, sustainable ingredients, which eventually led him to pursue a career in the culinary arts. Starting as a busboy at a restaurant in Charlotte at the age of 14, Coleman found his passion in the organized chaos of the kitchen, which ultimately led him to attend culinary school and later become an executive chef.


Coleman and I delved into his culinary style, his time on the Food Network, and how his upbringing on the farm shaped his approach to cooking. With a focus on the best in seasonal, locally-sourced Southern ingredients, Coleman's story is a testament to the power of local food and community in shaping the next generation of culinary artisans.

During our conversation, Coleman shared how his upbringing, coupled with Charlotte's unique culinary landscape, inspired the menu atThe Goodyear House. Focusing on simple food with complex flavors and a touch of nostalgia, the restaurant aims to elevate comfort food and make the NoDa neighborhood a dining destination in Charlotte.


Coleman and his partners transformed a historic mill house into the growing, evolving restaurant it is today. Its name, The Goodyear House, symbolizes a living, breathing entity that adapts and grows with its community. Reflecting on the restaurant's impact on the local culinary landscape, Coleman emphasized the importance of creating emotional connections with food, drawing on fond memories and experiences to offer elevated comfort food to Charlotte's diners.

Coleman talks about his numerous appearances on Food Network shows, signature dishes, and the Southern culinary scene. Chef has won several TV competitions, including "Chopped," "Beat Bobby Flay," and "Super Chef Grudge Match," while tying with Alex Guarnaschelli on "Alex Vs America."


One of Coleman's signature dishes at his restaurant, The Goodyear House, is marinated shrimp, a dish that's reminiscent of shrimp cocktail and oysters on the half shell. Chef Coleman also shared his commitment to sustainability, using local and sustainable ingredients from smaller farms and purveyors. He emphasized the importance of treating ingredients with care and respect to minimize waste.


Discussing Charlotte's evolving culinary scene, Coleman acknowledged the influence of various cultures and the growing number of talented chefs in the area, creating a unique mosaic of flavors. He shared his excitement for the future of southern cuisine, which he sees as a meaningful and unique blend of many different cultural influences.


For aspiring chefs, Coleman advised them to be passionate about their work, dig in, and focus on their current tasks rather than rushing to the next opportunity. By being present and dedicated to their craft, young chefs will find the right path for success.

The next generation of culinary artisans is changing the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion.
In this episode of Chef AF, I chat with Dustin Falcon, Executive Chef at Rosemary & Pine, an American-inspired celebration of the dishes that Falcon loves to make and eat. He is also Executive Chef at Niku Steakhouse, where he melds Japanese influences with local ingredients to create a modern steakhouse menu with an emphasis on foraged products and A5 wagyu.

Falcon attended culinary school at the Art Institute in Fort Lauderdale. After graduation, he returned to Wolfgang Puck’s where he had been a busser prior to school, now as a line cook. Falcon says, “ten years ago, I moved to Napa Valley from South Florida. I moved after a meal from Per Se in New York City and the meal changed my life. It was such a humbling experience to go there. And I realized I didn't know half of what I needed to. So I started applying to Per Se but couldn't get in, and I ended up applying to Ad Hoc, one of Thomas Keller's sister restaurants in Yountville.”
Leadership style is an important topic as to how it relates to employee retention. Falcon shares insights into his leadership style and says, “so my leadership style is constantly evolving. When I was at Niku, I was extremely hands-on. I was working the line with everybody, showing them every single project. I pretty much live there from morning to night, every single day, and then I got the opportunity to open up Rosemary and Pine and I realize you have to learn how to split yourself. You really have to learn to trust the process, trust the staff, and all the training that you've done with everybody.”
To hear about the training programs and education that the staff receives, expectations for a Michelin-starred restaurant, and Falcon’s top 3 reasons for sourcing local check out this episode of Chef AF, plus get the chef’s recipe for Potato Gratin with Soy Dip!
Do you want to be a part of a community of people sharing your fantastic enthusiasm for great food and experiences? Get full access to the newsletter and website here.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion.

In this episode of Chef AF, I chat with Noelle, Nashville’s executive chef Chris Neff about the creative process behind menu development, fine-tuning recipes, and adding dinner activations at Makeready L & L.

Neff is the executive chef of Noelle, a Tribute Portfolio Hotel created and operated by the independent hotel and restaurant team Makeready. He is responsible for overseeing all culinary operations for the food and beverage experiences.

Inspired to pursue culinary arts during his first job as a busboy, Neff felt the team-driven environment in the kitchen. Prior to joining Noelle, he developed his culinary skills at brands such as The JW Marriott, The Ritz-Carlton, Hard Rock Hotel & Casino, The Four Seasons, Kimpton, and Fifth Group Restaurants.

We talk about the creative process that goes into developing a menu and Neff says they are working on their spring menu. He shares that the process begins three months prior to the rollout of the new menu. Neff and the team of chefs collaboratively work on dishes for the different areas within the venue.

Neff talks about authentic recipes and the multiple variations that it goes through over the years before making the menu. He says people want something that really tastes good and that they can identify with. Neff brought his family tradition of Friday night family dinner to Makeready L&L with the offer of Lasagna night on Fridays to their customers.

To hear about the dinner activations, and Neff’s top three must-have kitchen tools check out this episode of Chef AF, plus you can get chef Neff’s recipe for beef and pork meatballs too!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill an Atlanta-based restaurant and she currently has locations in both College Park and Jonesboro. The restaurant is themed after Austin’s Chicago upbringing and is a hot spot in Atlanta's lounge and dining scene which can be partly attributed to Ultimate Cajun Seafood and Grits dish on the menu. It has chargrilled shrimp, salmon and crab meat served over stone ground grits and topped over cajun cream sauce.

Before Austin got into the restaurant business she said, after college she worked for Campbell’s, Godiva in business management and then 1 800 Flowers. After starting her own real estate company, Austin missed the day to day interaction with people. She said she thought and prayed to think of something that she absolutely loved and thought about morning and night, for her that was food and people.

Austin’s next move was to open a restaurant. She took what she learned from her past experience, her passion and love for food and put that energy into a restaurant. She attributes her success to a combination of those things.

I asked Austin if there was one piece of advice she had wished someone had given her about getting into the restaurant industry. She shares, if someone would have given me advice, I would have liked for them to say, You got this, you can do it. It's possible. Even when it doesn't look possible, it's possible. I think those words of encouragement are what really helps.”

Austin learned as a child that it is better to give than receive and attributes that to her strong belief in philanthropy. She makes giving back to her community a priority, including giving a portion of the profits from her Nouveau Creations line of stone-grounds grits to charitable initiatives throughout Metro-Atlanta.

To hear Austin’s top 3 tips for opening a restaurant and more about her philanthropic efforts check out this episode of Chef AF, plus you can get Austin’s Ultimate Cajun Seafood and Grits recipe!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with executive chef Steven De Vellis from E3 Chophouse in Nashville, Tennessee about menu innovation as well as integrating 2023 hospitality and food trends into the menu.

De Vellis found the kitchen at an early age, both of his parents are chefs and have their own restaurants. He attended a culinary program but attributes his knowledge and education to hand-on training.

De Vellis says, “I remember just being fascinated but oddly enough, I did not want to be a chef at first. I had to leave, go to school, and then learn that being a chef was actually what I wanted to do and being told it was what I wanted to do. But I did grow up in the industry and watching my parents is kind of how I got where I am today.”

The families of retired MLB ballplayer Adam LaRoche and country music stars Jason Aldean and Luke Bryan own E3 Chophouse in Nashville. LaRoche’s family owns the original E3 Chophouse in Steamboat Springs, Colorado as well as E3 Ranch in Fort Scott, Kansas. E3 Chophouse is “all about good food, good quality meat, and making sure that all of our meat is from our own ranch. That's a really big, important part of E3,” says De Vellis.

Chef and I talked about signature and seasonal dishes and he shared that using local ingredients and supporting local is very important to the restaurant. He says, “because when you create those connections, when you create those bonds and get to invite those distributors in to try the dish that you're using their ingredients for, it is a really cool experience.”

To hear Chef De Vellis share his top 3 tips for menu development plus get the recipe for Bison Meatball and Mushroom Pomodoro check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Justin Cucci, Chef and Owner of Edible Beats Restaurant Group about being born into the industry, farm-to-table dining and opening a restaurant in an abandoned mid-century gas station.

Cucci was introduced to the restaurant industry through his family’s restaurant Waverly Inn in New York City. Cucci says, “I was lucky enough to be born into the industry in a way. My grandparents owned a restaurant in New York for about 35 years and my parents worked there, so I really got to be there from the time I could walk.”

There was a point in Cucci’s culinary career that he felt like he wanted something more, he headed West to Denver and discovered a building while driving through a neighborhood. Cucci shares, it was a mid-century gas station. It had been abandoned for a number of years, but it was just a beautiful core building. And so I approached the landlord, the building owner, and pitched them on the idea. I was literally like a month into town, so nobody knew who I was and he took a risk on me and it became the first restaurant.” Root Down was the first restaurant Cucci opened in Denver.

Cucci went on to make his mark in Denver with his local, seasonal and sustainable vegetable-forward menus, opening another five restaurants after Root Down including Linger, El Five, Vital Root, Root Down DIA, and Ophelia's Electric Soapbox all under the Edible Beats Restaurant Group umbrella.

Operating a sustainable business is something Cucci is extremely passionate about. In the back of Vital Root restaurant they’ve installed a shipping container that is a self-sustaining hydroponic farm called the FarmBox. He says, “we're going to be growing food about ten feet behind the restaurant, which to me there's nothing more local and more sustainable than growing food in your backyard.”

In February 2022 Cucci implemented a self funded, 100% Employee Stock Ownership Plan (ESOP) for his staff, which gives Edible Beats employees an ownership stake in the business.

To hear more details on the FarmBox and the employee stock ownership plan plus the details of Cucci’s book The Edible Beat: 60 Recipes of Chef Empowerment, Humor & Human Centric Mojo and his top 3 umami flavor bombs check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Chef Antonio Giordano, the Executive Chef of Eataly Silicon Valley where he heads all back of house operations including two restaurants and leads the team with all culinary initiatives.

Giordano was born in Salerno, Italy which is close to the Amalfi Coast. His passion for food and cooking started at home with his mother. Giordano’s passion for cooking was strong and after leaving university he began to cook. He was an apprentice at Arquade in Verona and then he moved to Rome to expand his culinary skills and joined Al Presidente as pastry chef before being designated as Opening Chef for the prestigious culinary school, Gustolab International; Food Systems and Sustainability.

We talk about Eataly and Chef Giordano says, “Eataly is first of all a marketplace, a restaurant, and a school. Our philosophy is based on three key principles: eat, shop and learn. So basically everything is happening in Eataly. The beauty of being a chef of Eataly, I personally believe that just because I work here and because this is the way it is for an Italian chef, this is probably one of the best places to work because Eataly represents the Italian flagship for food.” Eataly offers customers the ability to taste dishes in their restaurants, next you can find the same ingredients in their marketplace, and then discover how to recreate the recipes at home.

Giordano says they make many of their products in house daily like fresh mozzarella. Eataly offers Italian products made by Italian producers, regional farmers, in-house bakers, and pasta makers. You can find extra virgin olive oil, San Marzano tomatoes, and air-dried pasta or dine at Terra, a rooftop restaurant and lounge.

To hear Giordano’s best advice for aspiring chefs and more on the Eataly experience plus his recipe for Spaghetti Alla Nerano check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Nadia Caterina Munno, known as The Pasta Queen about building her brand, the importance and influence of family, her passion for authenticity and the inspiration for her debut cookbook, The Pasta Queen: A Just Gorgeous Cookbook.

Munno was born and raised in Rome before moving to the United States. She comes from a generation of pasta makers. Her father's family is down south near Naples, and that's where the pasta factory business started in the 1800s. Munno’s family have been farmers since the 1700s and this instilled in her the love and passion she has for food.

Munno a mother of four, talks about creating The Pasta Queen, her brand from scratch, she said she had a premonition in 2015 while in London in a corporate environment. And I was dealing with contracts and sales quotas and all of that. She says, “I kind of made a New Year's resolution that I wanted to go back to what my passion is and what I love most is entertaining and cooking.” Munno adds, “I started off on YouTube by posting occasional videos of me cooking and showing my authentic family recipes.”

The Pasta Queen quickly grew her community on TikTok, Instagram and back to YouTube, by sticking to her mission of showing authentic Italian cuisine. She says, “I think it's because they're such simple and cost effective, comforting recipes that are very easy for people to make at home. And I think that the sharing of those recipes got me where I am, because people just keep sharing my recipes with their loved ones and friends and they’re simple recipes. So I think that that's the key here.”

To hear Munno talk about the importance of elevating each other, get The Pasta Queen’s recipe for Lord Lemony Pesto plus her top three sauces check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort’s cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture.

Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.”

Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.”

Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more.

To hear Chef Dennis’ top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I talk with Andrew Gibson, Senior Manager at Energy Solutions about the California Instant Rebate Program, improving the bottom line and how high efficiency equipment pays for itself.

Gibson trains the market on how rebates are beneficial, how they help the environment and how it can help the health and welfare of communities. I ask him about Energy Solutions and he says, “My team works on food service outreach, so we really try to be the bridge between utility rebate programs in the market and work with the market to understand how those programs work, understand some of the nuances that may come with obtaining the rebate and also give feedback to the utilities on how to improve the rebate programs, how to notice trends that are happening in the market that could affect rebate qualified equipment.” He adds that they are the bridge to that gap of communication between the two to make really robust programs that benefit not only the customers but also benefit their overall overarching goal of reducing carbon in the atmosphere and bringing energy efficiency into the commercial sector of foodservice.

Gibson talks about the ease of getting the rebate and says the program is much more accessible with a lot less paperwork as in the past with some rebates. The customer receives the rebate amount off the purchase price at the time of the purchase.

“Our team does extensive training with the sales staff at all of the distribution and dealer locations. So that they're able to understand those qualified models and recall them very quickly without having to look at a list and be able to upsell the customer to those models, especially because the rebate really evens out the price point,” says Gibson.

To hear real life success stories and how energy-efficient equipment can help with foodservice expansion plus the benefits of the California Instant Rebate Program, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Executive Chef John Clements from Mission Point Resort, Mackinac Island about how he brings a fresh perspective to the resort’s farm-to-ferry program and offers guests unique culinary adventures and seasonal flavors.

Clements brings his culinary and hospitality expertise to his role as executive chef of Mission Point’s farm-to-ferry restaurants, including Round Island Kitchen, Chianti, Bistro on the Greens, and Boxwood Coffeeshop & Cafe. Clements is training to earn the prestigious recognition of Certified Master Chef through the American Culinary Federation exam, distinguishing those who have excelled in both their culinary skills and knowledge of the industry.

I ask Clements about the resort and he says, “Mission Point Resort is quite unique being on Mackinac Island, up in northern Michigan. On the island, the biggest thing is there are no cars that are allowed on the island. So the products that I get in for the resort are brought over by ferry and then they're loaded on a horse cart and then brought up to the resort by a horse, you know, very, very old school, 1800s type of situation.” The resort is seasonal and closes at the end of October through the end of April.

We talk about the importance of each restaurant having its own culinary point of view and Clements says, “I think that's really important in the resort because you think about capture rate. You have guests that come up on a Friday, Saturday or on a Sunday. I'd like to see them at least three or four of the meals. So that's why each one of the outlets has their own identity.”

To hear Clements top three tips for developing a menu, get the story behind his recipe for Sautéed Michigan Walleye and why it is important to source ingredients locally, check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Trisha Pérez Kennealy, owner and culinary educator at the Inn at Hastings Park in Lexington, Massachusetts about growing up in Puerto Rico, earning her MBA from Harvard Business School and her passion for hospitality and community.

Pérez Kennealy is the owner of the Inn at Hastings Park, a chef and culinary educator and a proud Puerto Rican, Jewish woman. After earning her MBA from Harvard Business School and a lucrative career in finance, she earned her Diplôme de Cuisine and Diplôme de Pâtisserie at Le Cordon Bleu Culinary School in London. In 2014, Pérez Kennealy opened the Inn at Hastings Park after realizing that her hometown did not have one. The Inn is the only Boston-area Relais & Châteaux hotel.

I ask Pérez Kennealy about her journey to hospitality, she says, “Well, it actually does go back to Puerto Rico and how it was that my family ended up in Massachusetts, my father has always worked in a very traditional accounting firm, and then left and started his own company. So he's been an entrepreneur since that point and he was always my inspiration. I always knew that I wanted to have my own business.”

We talk about the Inn being a center for food and community with high-touch hospitality plus things the team at the Inn does that is high-touch. Pérez Kennealy was able to provide culinary education to her guests and community during the pandemic, with the launch of Monthly Immersive Culinary Weekends and Monthly weekday Supper Club.

To hear more about the Inn’s high-touch hospitality, her takeaway from competing on the show Beat Bobby Flay and Pérez Kennealy’s recipe for Mofongo & Matzoh Ball Soup, check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Pastry Chef Saura Kline from Local Jones, a restaurant at the HALCYON, a hotel in Cherry Creek about finding her passion for cooking, her role models and her favorite thing to make.

Kline is the new pastry chef at Local Jones. She was previously the executive pastry chef for all Kevin Taylor restaurants and boasts a first-place recognition in the 2018 La Coupe d’Altamira local Denver chocolate competition.

I ask Kline about her earliest memory of being in the kitchen and she says, “my very first food memory was visiting my grandmother. I think I was probably 10 or around that age and she had a peach tree in the back of her yard and she made this homemade peach pie with homemade crust. It blew my mind like I was just like this is so amazing. Instead of a birthday cake I would ask for a peach pie on my birthday every year.”

We talk about when Kline discovered this was her passion she wanted to pursue and she said, “I mean still even to this day sometimes I'll be making rice krispies or you know Snicker Doodle Cookies and I'm just like this is so awesome I get paid to do this.”

Although Kline started in the savory side of cooking, she always knew she wanted to focus on pastry. She studied many famous pastry chef’s cookbooks to better understand the process or techniques. Kline says when asked about the science of baking, “if you are going to make a cake or if you're going to make bread you want to have these ratios but sometimes I like to play around with sauces, you know mousses and ice creams and all of these things, I like to bend the rules a little bit.”

The Halcyon hotel offers three restaurants for guests and locals. They offer American bistro, Local Jones, and Elevated Rooftop Bar where you can check out the Denver views. Kline’s role is to make all the breads, desserts, jams and the amenities for the hotel.

To hear how she highlights seasonality and the local influence in her recipes plus get her recipe for Roasted Corn Flan with Caramel Corn check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Andrew Gibson, Senior Manager at Energy Solutions about the California Instant Rebate Program and how it can lower operating costs with high efficiency equipment. Gibson oversees all of the food service outreach. He works directly with the market to help them understand rebates. Gibson trains the market on how rebates are beneficial, how they help the environment and how it can help the health and welfare of communities.

I ask Gibson to explain how the program works and he says, “the California Instant Rebate Program is a midstream food service program. It just started last April and it's delivered really reliable and cost-effective savings to our customers that are purchasing food servers equipment. The nuts and bolts of the program is if you're a customer, if you need to buy food service equipment that is in one of those rebate qualified categories, you would go to wherever you would purchase your equipment and upon making that purchase at that moment you would be able to receive that rebate.” Gibson goes on to say it is like receiving a discount because it is an instant rebate. The customer does not have to fill out any paperwork to receive the rebate.

Gibson talks about who would qualify for the rebate and shares, customers of SoCalGas , PG&E, SCE, and SDG&E and if you're in their territory as a non-residential customer you can receive those rebates.

We talk about the benefit for food service businesses and Gibson says, “When you're looking at the overall progression of your restaurant and quality of food and what you're going to spend your money on a lot of times it's not going to go towards equipment. I mean if you can, you're going to keep your equipment until that thing absolutely is inoperable because you have so much more money and capital costs that need to be invested in other things to keep the daily processes of your unit working.” Gibson says when you are able to apply rebates it gives operators an opportunity to be more energy efficient, more productive, and the ability to benefit their community by reducing the carbon in the atmosphere.

To hear more about the benefits of the California Instant Rebate Program, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Pastry Chef Maria Arenas from ZuZu at Hotel Valley Ho about growing up in Argentina, her grandmother’s influence and her passion for desserts.

Arenas was originally from Buenos Aires, she grew up with the art of baking at an early age. Her grandmother owned her own cake business and was an established pastry director at the local culinary school. Arenas worked on her baking skills, she studied at Escuela de Arte Gastronómico and Instituto Argentino De Gastronomía in Buenos Aires.

I asked Arenas about her grandmother’s influence and she said, “she was a pastry cook, she started as a pastry cook and then a couple years later she had a pastry school. You know she was a very important pastry chef in Argentina so growing up with her I was super amazed about what she was doing and seeing all her work.”

In Argentina, Arenas strengthened her skills and was able to work in operations in front of house experiences as well. She discovered her passion was truly to focus on being a pastry chef. She left Argentina in 2018 and moved to Arizona. In 2019 Arenas started with the Hotel Valley Ho’s ZuZu Restaurant in Scottsdale. Arenas was promoted and was able to work as pastry lead under the pastry chef at the restaurant.

Arenas talks about the difference in making pastries in Argentina and coming to the United States and learning a new way of baking. Arenas says, “I learned so much since I've been working in ZuZu.” She said it's amazing now that she is the pastry chef, she never stops learning, she reads books, watches videos and is always trying new recipes.

To hear Arenas talk about supply chain challenges and her drive to create desserts that are the star of the hotel, plus get her Macarons recipe check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Chef Shirley Chung, about finding her love for cooking, working in several superstar chef’s kitchens and sharing her Chinese food heritage through her Chinese American cuisine at Ms Chi Cafe in Culver City, California.

Chung is a native of Beijing and moved to the United States to get her degree in business management. She talks about loving food growing up and says, “when I first came to America the way for me to learn english I guess the fastest way naturally was through food.” Chung got her business degree from Cal State Hayward and began working in Silicon Valley for six years. In early 2000 when the dot-com bubble burst, Chung decided to go to the California Culinary Academy and train in culinary arts. This is when she discovered her calling.

Chung knew she wanted to work for the best and learn from the best. She had an impressive start to her career, she started her externship at Thomas Keller’s French Laundry, and then went to Bouchon in Yountville. Chung opened Bouchon’s Las Vegas location and then moved to Restaurant Guy Savoy in Caesars Palace. Chung says about that time, “Being in Las Vegas is definitely like a really amazing stage to work for all of the celebrity chefs from all over the world.” Adding, “So I got a reputation to become the opener for all celebrity chefs.” She opened Mario Batali’s B&B Ristorante and in 2010 Chung became the Executive Chef of Jose Andres’ China Poblano. She has twelve new restaurant openings under her belt.

Chef Chung shares that she struggled with depression and began to feel burned out. Chung takes a mental health leave and during that time Top Chef’s casting was looking for Chung. In 2013, Chef Chung was a contestant on Bravo’s Top Chef Season 11 where she finished top 3. She was invited back to Top Chef Season 14 where she was the runner up.

We talk about Ms Chi Cafe, Chung and her husband Jimmy’s restaurant in Culver City, California. They opened in 2018 even though Jimmy wanted to open an Oyster Bar. Chung says she wanted to do Chinese American comfort food and make everything she literally wanted to eat. You can get Chef Shirley Chung’s Vegan Scallion Pancake recipe on Chef AF.

Chung talks about surviving the pandemic, selling on Goldbelly and co-founding the Dumpling Mafia NFT, a chef driven NFT on this episode of Chef AF “It’s All Food.” You can check out this episode and more on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with the owners Jamila and Akino West of Rosie's, a Southern-American, NY-style café that has progressed from a simple to-go concept to a full-service restaurant, offering feel-good soul food brunch with subtle Italian nuances and classic techniques. The couple has thirty years experience in the food and beverage industry and were nationally celebrated by Vogue Magazine, The New York Times and Travel + Leisure magazine when they opened the Copper Door Bed and Breakfast in 2017. The West's are utilizing the culinary skills at Rosie’s with a chef-driven menu.

Chef Akino West’s career spans from working for James Beard award winning Chef Michael Schwartz in Miami and three-Michelin starred NOMA, in Copenhagen, Denmark. Jamila West graduated from The Culinary Institute of America and has worked for James Beard award winning Chef Jose Andres via the SLS Hotel in Beverly Hills and South Beach. West transitioned to the front of house management in the Middle East opening multiple locations of Katsuya, a Japanese concept.

I talk to the Wests about being married and being business partners, they talk about the challenges but both as individuals had big dreams. Both being workaholics were very driven by food, hospitality and their professional careers. Jamila says, “ I think that there were just synergies while we were dating so we ended up committing in different ways on a very serious level. We bought our first house together before being married, we opened up our business together before being married, so we had that. We had this growing relationship for about six years.”

The couple shares that Rosie’s was created out of a pivot when it came to the pandemic. They were operating a twenty-two room bed and breakfast where they were doing fifty covers at a small communal table that turned every thirty minutes out of a residential kitchen. Jamila and Akino always considered themselves restaurant people and have relied on their expertise from a culinary and hospitality perspective.

To hear how the Wests went from opening Rosie’s in Miami as a simple to-go concept to a full-service restaurant and their commitment to the community plus get their recipe for Lemon Ricotta Pancakes, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. 

In this episode of Chef AF, I chat with Hunter Evans, chef and owner of Elvie's in Jackson Mississippi. Elvie’s which offers a modern take on classic French cuisine through Southern Culinary ingredients and traditions. The restaurant was named after Evans’ grandmother who he spent time with in the kitchen growing up in New Orleans. 

Chef Evans a native of Jackson, Mississippi worked in kitchens run by acclaimed chef John Currence while getting his bachelor’s degree in Hospitality Management at the University of Mississippi in Oxford. Evans continued his training at CIA, the Culinary Institute of America in New York. Chef staged at top restaurants in NYC, including Le Bernardin, Cafe Boulud and Daniel. After graduation, Hunter went on to work for Danny Meyer’s Union Square Hospitality before returning to Mississippi to fulfill his dream of opening a restaurant in his hometown.

I asked Evans about getting into culinary and he said his grandmother was the most influential and early exposure to food and great ingredients definitely came from her. He talks about his family always eating together and being around food, but said he didn’t see cooking as a career possibility until his senior year. 

When Evans went to Culinary Institute of America he says, “I kind of saw my path and my goals pretty clearly early on which I feel like a lot of people don't so I feel very grateful that I figured out what I wanted to early on and that felt like the next step. I wasn't sure what to expect but you know I've told a lot of people and especially young cooks that are coming through the restaurant, I want to go to school, make sure you want to do it because it costs a lot of money. It's very time consuming. But ultimately you get out of it what you put into it.”

To hear about challenges Evans faced and how he was able to help his community, plus get his recipe for Heirloom Tomato Vinaigrette, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Executive Chef Jair Solis Mendoza from The Restaurant at the Norton Museum of Art about his twenty years of experience, influences on his menu and mentoring the next generation of young cooks.

Chef Mendoza born in Lima, Peru, was introduced to food early on by his family's pickling business and in the kitchen. As a young boy, Chef spent time over summer break making meals for the staff and began learning the restaurant business.

Over his career, Mendoza has held positions at Troquet on South in Boston, NIOS at the Muse Hotel in New York City, Area 31 in Miami and The Breakers in West Palm Beach. Chef infuses a global approach to his culinary point of view.

Chef talks about the importance of mentorship and about mentoring young cooks today. He says, “to me cooking is what keeps people together and you can learn from each other and you get to experiment.” Adding, “I try to pass that along to the new newbies too and for them to understand that if you don't make mistakes you will not learn. There's no such thing as a perfect recipe. You know you need to be able to judge less, try more.” Mendoza says focus is important in the kitchen, he says, “I guess it all depends on the individual, I treat every single one of my cooks as individuals and you know everyone deserves the opportunity to get better,”

I asked Mendoza about industry challenges he has faced in day-to-day business, he says, “I guess the most obvious one is just staffing, to be able to find people that are willing to work and willing to do the type of work that we do. I mean after a pandemic, we've gotten a lot of people that just never been in the industry before.”

To hear about special events at The Restaurant at the Norton Museum, how an exhibition can influence the menu and get the Norton’s Quiche recipe, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, Pepe talks with Executive Chef Jeremy Shelton of Verde, located at the Pérez Art Museum Miami, to discuss his early passion for comfort food, menu innovation, and a new recipe that is a fresh take on an old classic.

When Pepe asks Shelton why he decided to cook for a living, he shares that cooking is important to him and it's something that he has always wanted to do. He talks about spending a lot of time as a child in the kitchen, watching the great cooks in his family preparing dishes and enjoying meals together. He says, “I think food has always been something that's been a value to me, that kind of helps to bring people together and I think that's incredibly important and it's just something that I was always drawn to.”

Shelton talks about his Southern roots and growing up in Florida. He shares fond memories of comfort foods like Grandpa’s pancakes on Sunday mornings, and a favorite stew, pinto beans and Ham Hocks served with butter and horseradish. He says, “For some reason it's like one of the most comforting things in the world to me. He adds that he still makes the dish from time to time, although not as often as he’d like to.

Pepe and Shelton chat about his culinary training and experience. Shelton reveals that he actually started in the industry at 16 years old as a dishwasher and slowly worked his way up to line cook. After turning 18 and completing high school, Shelton tells Pepe that he moved to Miami and attended Johnson & Wales. He talks about the years following culinary school being filled with a wide range of opportunities, and working at several prominent restaurants in the Miami area. He talks about a short stint in DC, which he recalls was, “a nice chance of pace”, before returning to Florida, initially to Palm Beach, where he helped run several high volume operations and partnered in a fast casual concept before landing back in Miami, joining the Constellation Culinary team and running Verde at the Pérez Art Museum Miami.

When asked about the menu offerings at Verde, Shelton talks about using seasonal ingredients and working with local farmers and distributors whenever possible. He shares that the restaurant recently decided to do what he calls, “a major overhaul of the menu”, by changing about 75% of the dishes. He says that while the new menu “took a more Mediterranean approach”, he is also quick to point out that the menu features treasured dishes from the previous menus as well. He says, “There are certain things that are on our menu that will never change based on, you know, the history of the restaurant and its relationship with the museum.” He adds, “There's certain things that are ‘the untouchables’ so to speak. But those are all very, very good dishes. So, it's not really something that needs to change.”

To hear Shelton talk about the importance of being able to pivot, solving labor shortages, and the positive change happening due to Covid, check out the episode of Chef AF “It’s All Food” or you can listen at iTunes Now!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. 

In this episode of Chef AF, Pepe chats with Chef Kaytlin Dangaran about her unique path to becoming a Chef, her passion for Italian food and her commitment to using the freshest, local ingredients. 

When asked about her passion for cooking, Dangaran says, “I can't remember a time that I didn't want to cook.” She shares that even when she was very young she loved cooking and actually had the goal of attending culinary school following high school but instead she decided to follow her parent’s advice to attend college where she studied cultural anthropology. She shares that her studies led to her becoming even more passionate about food. She says, “That kind of reinforced my love of food, of how different cultures eat and how food is the central thing that brings people together.” 

Dangaran talks about her time working with a nonprofit in South America, and shares that she continuously felt another calling, the drive to cook, which led to her moving to New York, enrolling into culinary school and finding a mentor. She says, “I went to the French Culinary Institute in New York, and I found this wonderful Chef who taught me everything there was to know about Italian food which is my passion for sure.”

Pepe asks Dangaran how she ended up at Bistro in Sarasota, Florida, and Dangaran shares that after her time in New York she wanted to see different things, and considering she had always been on the East Coast, she decided to check out the West Coast and ended up in San Francisco. She talks about working at a few high end venues and finding an appreciation for fresh produce during her time there. She talks about missing New York and returning there for a short time before moving back home to Florida where she worked at Pérez Art Museum until joining the team at Bistro.

Dangaran talks about her experience working predominantly in Italian restaurants, her love for cooking and the importance of using fresh ingredients. She says, “That's what I love about Italian cooking is the honesty of the ingredients.” She adds, “I didn't realize that as much until I moved to San Francisco and I found that love for produce and ingredients and how important those things are in a dish.”

When asked about her culinary point of view, Dangaran shares that her focus is on staying hyper local and hyper seasonal. “In Sarasota, specifically at Bistro, I've probably had the most local ingredients that I've ever had at any of my restaurants.” She talks about sourcing ingredients like milk and honey locally and the excitement she feels when getting to use new ingredients as the produce changes seasonally. She adds, “I want to make beautiful dishes but I want the ingredients to be in season because nothing's better than when you're in season.”

To hear Dangaran talk more about seasonal ingredients, offering cooking classes and the importance of mentorship, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next-generation consumer. In this podcast, we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, Pepe talks with Corporate Executive Chef Dewey LoSasso of Bill Hansen Catering & Event Production, to discuss his early start in the industry, why it’s important to be a lifelong learner, and the latest innovations in catering menus.

LoSasso talks about growing up in New Jersey, along the Jersey Shore, and his early start in the restaurant industry. He shares that his first job was as a dishwasher at the age of 13, and how he immediately fell in love with the business. By the age of 14, he had decided that he wanted to become a Chef. LoSasso talks about how his very supportive father, a master plumber, would bring home used restaurant equipment in order to create a kitchen in the family's basement for the young chef to practice with. He talks about cooking with his mother and father, their discussions about food and ingredients, making memorable holiday meals together, and how that shaped him during his childhood. He says, “I think it was something that definitely influenced me as I got older.”

When asked about his education, LoSasso shares that he continued to work in restaurants throughout high school, then right after graduation, he enrolled in the Culinary Institute of America. He talks about working his way through culinary school and traveling from New York to Miami while sampling a variety of dishes, and learning along the way. He says “It was always about hospitality and culinary, and just the whole business whether it's construction, wine lists, dining room elements, the whole thing for me has been a case study in life. In a way and still to this day, I mean, I'm always learning.”

Pepe and LoSasso chat about a few of his career highlights. He talks about being hired at The Forge, one of the oldest restaurants in Miami, then relaunching the brand around 2009, and both the challenges and joys that came along with recreating a menu that paid homage to the dishes of the past while embracing new concepts as well. LoSasso reflects on his time working with Micki Wolfson and the Wolfsonian Museum which enabled him to travel every summer to places like Switzerland, France and Australia. He recalls that timeframe was like an experimental kitchen that was a big influence on him. He talks about his journey leading up to opening his first restaurant and working with ‘farm to table’ decades before it was trending. In addition to launching several other restaurant concepts, LoSasso was a private chef for numerous celebrities, before deciding to join the team at Bill Hansen Catering & Event Production in 2016.

LoSasso talks about working with Bill Hansen Catering & Event Production over the past five years and how they have been expanding the brand and bringing a restaurant sensibility to a catering environment. He says, “Bill Hansen, who's been around for over 42 years, is an iconic man, he actually wrote the book on catering.” LoSasso shares some key insights regarding catering menu development and why incorporating new options, such as vegan dishes are important because plant-based foods are becoming more and more relevant. He adds, “We feel that if you're reactive to what's in the marketplace, we can do a great vegan menu without using a lot of processed plant-based food. And I think the trends are showing, for us, plant-based food is here to stay.”

Tune in to the podcast to learn more from LoSasso about plant-based catering, future predictions, and his thoughts regarding Covid takeaways, on Chef AF “It’s All Food” or you can listen on iTunes Now!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. 

In this episode of Chef AF, Pepe chats with Chef Jose Garces about growing up around fantastic Ecuadorian cuisine, why he started developing plant-based foods and launching his latest concept.

When asked about becoming a chef, Garces talks about growing up and watching fantastic cooks, his Mother and Grandmother, preparing foods revolving around the cuisine of Ecuador. Garces talks about attending cooking school in Chicago at Kendall, moving to Spain and working at the local eateries and hotels. He talks about moving to New York, where he worked under mentors at the Four Seasons and the Rainbow Room. He says, “I'd say that part of my career is where I really learned how to cook, how to become a Chef. I would say it was my heaviest training there.” 

Garces moved from New York to Philadelphia in 2000. He shares that the next part of his career involved leaning into ownership and entrepreneurial opportunities. He opened his first restaurant, Amada, named after his Grandmother, in 2005. He talks about competing on ‘The Next Iron Chef’,  becoming an ‘Iron Chef’, and appearing on 5 seasons of the show. He says, “I have quite a few battles under my belt.”

Pepe and Garces discuss why he started developing plant-based foods. He shares that there were a few factors in the decision. He tells Pepe that a colleague had reached out to him and asked if he would be interested in collaborating on a project to create Latin inspired plant-based meals. Garces says that around the same time-frame, his daughter was having gluten allergies as well as lactose intolerance, and they found that a plant-based diet worked better for her. Garces says, “I was challenged to create these plant-based foods and I took it on wholeheartedly.” He says the result was the launch of Casa Verde.

Pepe asks Garces about his most recent endeavor, a Mexican fast casual concept. Garces is excited to talk about the opening of Buena Onda, which means ‘Good Vibes’. The restaurant, a Baja Taqueria, was inspired by the spirit of Mexico's Baja Peninsula. Garces talks about how the restaurant is scaling in both units and with new franchising opportunities. He adds, “This should be a national brand within this year.”

To hear Garces talk more about plant-based foods, virtual brands, and the Garces Foundation, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

Produced by Lisa Pepe

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, Pepe talks with Rick Petralia, Culinary Director at Fazoli’s to discuss his jumpstart to becoming a Chef, his Culinary point of view and why he’s passionate about approachable, authentic Italian food.

Petralia talks about his unique journey towards becoming a Chef. He shares that while attending college to become a math major, he was working at a local restaurant as a server. During his shift one evening the cook called out and the manager asked him if he would be interested in learning how to cook. Petralia replied, “Sure I'll try it.” He adds, “I really enjoyed that and I transitioned from serving to cooking at the restaurant.” Petralia shares that this opportunity led to him changing course from being a math major to going to Culinary school.

Petralia talks about the 15 years following Culinary school and how he held a variety of positions in the industry, none of which had him utilizing his culinary experience. He talks about a position becoming available at Fazoli’s that would allow to get back into the culinary side of things. He says, “I thought, hey that'd be great to get back into a culinary more creative type of role.” He adds, “Italian is my background and you know it just really seemed like an exciting opportunity.”

Petralia shares his culinary point of view and how he approaches recipe development particularly when it comes to QSR and Fast Casual. He talks about having over 200 locations that serve over 700000 meals per week and how being able to replicate every recipe with consistency is key. He says, “First and foremost, that's in the back of my mind every time I develop a recipe, is how is this going to happen 700000 times a week in the same way.”

Tune into the podcast to learn more on how Petralia feels about developing recipes including Fazoli’s Breadstick Panzanella (Bread Salad), what he has to say about upcoming culinary trends, and his thoughts on supply chain issues on this episode of Chef AF “It’s All Food” or you can listen at Spotify!

Produced by Lisa Pepe

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, Pepe talks with Josh Chanin, Energy Efficiency Consultant for California Instant Rebates to discuss how the California Instant Rebates Program works, why it is beneficial to commercial foodservice customers and their business, and who can qualify for these rebates.

Chanin talks about working with utilities across the nation to help them run energy efficiency programs. He explains that utilities actually want their customers to save energy because it also saves the utility companies money in the long run since they don't have to build as much infrastructure to serve a growing customer base. Chanin shares that a lot of utilities are mandated by their public utilities commission to save energy. He says, “We help them do that by running things like rebate programs”.

Chanin shares that the California foodservice instant rebates program is a California statewide program targeted specifically at commercial foodservice customers by allowing them to get rebates when purchasing any high efficiency, commercial foodservice equipment such as high efficiency fryers, convection ovens and steamers. Chanin talks about how the program works. Chanin shares that when commercial foodservice customers buy high efficiency, commercial foodservice equipment from their local or national food service equipment dealer or supplier, they are able to get pretty impactful rebates. Chanin shares that the rebates are offered at the time of purchase, making it an instant rebate as opposed to other standard rebate programs that arrive via mail and can take months to reach the customer. He says, “The instant rebates program is great because it allows you to get those rebates as a discount, and have a lower upfront cost when purchasing high efficiency equipment.”

Chanin talks about how commercial customers can easily learn what products qualify for rebates and which California residents are eligible for rebates based on their zip code. Chanin says, “We cover almost all of the State of California.” Chanin shares that customers can visit the company’s website, featuring a user-friendly search tab to look for equipment by name, manufacturer, model number or they can work directly with their equipment dealer to find the right products for them and check eligibility.

Chanin talks about the benefits of high efficiency equipment. He says, “High efficiency equipment has a lot of benefits, especially for the small and medium sized businesses, not only do you get these great rebates, and you're able to save money on the purchase and save energy, which means saving money on your utility bills over the lifetime of your products.” Chanin talks about additional benefits of high efficiency equipment. Chanin shares that often those models have lower recovery times, which means that they can recover faster, such as when frozen food goes in the fryer, or when refrigerator doors are opened and closed again, they're able to get back to temperature faster than other models. Chanin adds, “High efficiency equipment is often name brand products that are higher quality and longer lasting.”

Tune into the podcast to learn more from Chanin about the California Instant Rebates Program, on Chef AF “It’s All Food” or you can listen at iTunes Now!

Produced by Lisa Pepe

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, Pepe talks with Alex Sadowsky, Executive Chef at Twin Peaks to discuss his humble beginning in an industry that he quickly fell in love with while working his way up in a variety of kitchens, his passion for comfort food and how a childhood sandwich would become a signature recipe.

Sadowsky talks about entering the industry as a dishwasher out of necessity and quickly learned that he’d found his calling. He talks about admiring other Chefs, reading their books and consuming as much knowledge as possible as he worked his way up in the kitchen, and into The Culinary Institute of America where he immersed himself in his culinary education.

Sadowsky shares that following graduation he returned home to Minnesota and decided he wanted to gain even more experience. He says, “I worked my way through all these kitchens and tried to get a little bit of experience with everything you know, from Diners to Fine Dining, Seafood, Steakhouse, Country Clubs.” At one point he even owned two bars and grills where he really started to lean into cooking and serving comfort food.

Sadowsky talks about growing tired of the cold weather in Minnesota and being ready to relocate to someplace warmer when a chance call with his best friend from culinary school, encouraged him to relocate to Texas. Once there Sadowsky joined a great company emerging in the Gastro Pub trend. It was during this time that Sadowsky says he was able to work directly with little farmers, create farm to table dishes and open up a lot of new concepts for the company.

Sadowsky talks about becoming the Executive Chef at Twin Peaks and how it opened up the opportunity to take his love for comfort food to the next level first Nationally, and then scaling it Internationally with the company. Sadowsky shares details on a new comfort recipe that was inspired by his favorite food as a child. He says, “I love to talk about this! Okay I was addicted when I was a little kid to eating fried baloney sandwiches and I would put the potato chips right on the sandwich and I don't think I'm the only one. And, right now it seems like Bologna is having a big comeback.” So much so that he has created a special dish in honor of it!

Chef shares with us his recipe for [Potato Chip Crusted Bologna], an inexpensive dish that he developed with hopes that it will bring back fond memories and make a bunch of people happy.

Tune into the podcast to learn more about Chef Sadowsky’s thoughts on virtual brands, comfort foods and labor shortages in the restaurant, on Chef AF “It’s All Food” or you can listen at iTunes Now!

Produced by Lisa Pepe

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. 

In this episode of Chef AF, I chat with Chef Dawn Burrell about her incredible journey as an Olympian to finding her passion for a career in culinary, becoming a finalist on Top Chef Portland and her James Beard Award Nomination. 

Burrell who traveled the world with the USA’s Track and Field team says it was a great way to spend her early twenties, she was traveling and there was airport and hotel time sprinkled with culture and great food. Her traveling played a role in her love of food and she says, “You know when you eat the food of the people, you are learning about their history and their culture without even knowing if you're in tune in that way.” Burrell says that her love for food came from her grandmother and aunts. 

I ask Burrell about culinary becoming a full-time career for her and she shares that during a difficult time in her life when she was facing retirement from track and field, she needed to find something else that she loved to do. She says, athletes have blinders on and you can lose sight of other interests and things you can do in life. She says, “So I had to quickly figure out for myself in my adult life and I landed in culinary, I really remember I had the fondest childhood memories of food and I always wanted to know more.”

Burell has been extremely busy as a chef since culinary school. She was the sous chef at Uchiko, the executive chef at Kulture, she had a James Beard nomination, and became part of Lucille’s Hospitality Group opening the restaurant Late August, a culinary collaboration with Chef Chris Williams. 

Burrell also talks about two industry non-profit organizations she supports, I’ll Have What She’s Having, a women-led non-profit, raising community awareness and funds in support of better health and healthcare in the food and beverage industry and Lucille 1913, a conscious community collective that is building a vertically integrated ecosystem to combat food insecurity and waste; creating training and employment opportunities in traditionally under-resourced neighborhoods; and empowering communities to discover a self-sustainable livelihood through food.

To hear Chef Burrell talk about being an all star guest judge on Top Chef Season 19 and her recipe for Salmon with Buttermilk Broth & Gai Lan, plus find out why she decided on culinary school, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Tim Griffin, director of culinary at SPB Hospitality about his path to becoming a chef, finding his inspiration, and driving menu innovation for several brands.

Since October 2020 Griffin has been leading SPB Hospitality Brands culinary team with over twenty years experience in fine dining, catering and hospitality. Prior to joining the SPB team he has worked for Kona Grill, Ignite Restaurant Group’s Joe’s Crab Shack and Brick House Tavern & Tap. Griffin also served as a founding Board Member of the Global Culinary Innovators Association. He attended Texas Tech University and earned a bachelor’s degree in restaurant and management finishing his education at The Culinary Institute of America.

Griffin says, while at CIA in Napa Valley, he would speak to chefs that would come through, and would have great conversations about being a multi-unit corporate chef. Ultimately those discussions helped him identify what he wanted to do with his culinary education. He was drawn to the scope and scale of managing multiple things and entities across cities, states, and the world.

I ask Griffin if he has been feeling the challenges of supply chain shortages. He says, “Yes, there's been a lot of react and adapt to current menu items as well as products, it changes daily, weekly but we have a great supply chain and I work very closely with them.” Adding, “it's a tighter relationship now than it has been in the past.” Some of the SPB brands include Logan’s Roadhouse, Rock Bottom, Gordon Biersch, Old Chicago, and more. Griffin also shares the different virtual brands that are in development with SPB.

Griffin talks about food trends and says he is seeing a lot more from Korea. But he looks for up and coming food trends by taking advantage when he travels, by visiting small restaurants and seeing what ingredients and presentations they are doing.

To hear more about the creative process in the test kitchen, get Griffin’s take on developing menus, and the story behind the Roasted Cauliflower Recipe, check out this episode of Chef AF “It’s All Food” or you can listen on Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Mohamed “Mo” Alkassar, founding partner of Alpareno Restaurant Group about his extensive background in hospitality, his partnership with three-time James Beard award nominee, Chef Niven Patel, and the importance of mentorship.

Alkassar, while in Madrid waiting for his visa to go to the United States, stumbled on the hospitality industry working in fine dining at Maison Blanche. He further developed his skills by working for some of the most well-recognized hospitality groups in the Middle East. Alkassar met his mentor during this time, Michael Bonadies, partner, Myriad Restaurant Group. The group that created Nobu and many other iconic restaurants.

Alkassar moved to Miami and took a step back in his career to get experience in American style service before joining NRI, Nolan Reynolds International as chief operating officer. In addition to being the COO of NRI, Alkassar partnered with Chef Niven Patel, Charles Nolan and Brent Reynolds to form Alpareno Restaurant Group. Alpareno’s culinary portfolio of chef-driven restaurants include Patel’s Ghee Indian Kitchen, Mamey and Orno. Alkassar says, “Chef Niven is the embodiment of farm to table because he lives on this farm, it is his home in South Florida in Homestead, which he refers to as Rancho Patel, is actually his farm so he pretty much lives the food and beverage cycle right. He wakes up in the morning, he goes up on the farm, he picks the produce himself, he comes in every morning to all our restaurants with boxes.”

I asked Alkassar about his philosophy that food has the power to bring people together. He talks about opening Mamey during the pandemic and being able to be there for the community and their staff, connecting everyone through food.

Having a mentor or being a mentor in hospitality is common. Alkassar says, “we say we want to enhance the lives of all our stakeholders equally and put as much effort into doing so and you can only do so if you really mentor your team. I learned that I think I've always had it inherently since I was a kid, really to take care of people, mentor people and teach them what I know.”

To hear more about creating dishes with fresh ingredients including grilled okra, and how Alkassar’s team worked through the challenges during the pandemic, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Sheryn Delgado-Abalos about choosing to be vegan at an early age, why she taught herself to cook and becoming an entrepreneur.

When I asked her about becoming a chef, Delgado-Abalos says, “I ended up having to basically teach myself how to cook and prepare meals that were also healthy and that could sustain my new lifestyle even though I was so young and I just started experimenting in the kitchen.” She adds, “It was really myself teaching myself and when I was fifteen I had this notion, oh wouldn't it be great to have a restaurant.”

Delgado-Abalos moved to Miami from Canada at twenty-one and while working at a hotel she met an investor that funded her first project. She says about opening her first vegan concept, “It was in Miami Beach in the nineties when the fashion world was just beginning here. It was a really good learning experience. It was basically my university for how to open up a business in Miami Beach because they don't make it so easy here. There's a lot of red tape and administration, a lot of licensing fees. So I spent a lot of my time at city hall trying to figure out how to do things correctly. I had to keep going back and I pretty much lived at city hall until we finally opened our doors.”

As far as Delgado-Abalos’ education she received formal education training from Food Future Institute, Food For Health Foundation, International School of Detoxification, SunFired Foods Academy and Ecornell Plant Based Nutrition as well as other programs.

In 2010 Delgado-Abalos opened Thrive Juice Bar and in 2015, Plant Theory Creative Cuisine, a combination of her world travels and healthy, organic, gluten-free artisan-crafted food. Chef shares her recipe, Where’s The Beet!, made with roasted portobello, sunflower seeds and more.

To hear Delgado-Abalos talk about plant-based and the shift in the industry and how wellness and health will have a role in the future of food, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Chef Ben Ebbrell, co-founder and director at SORTEDfood, about his background as a trained chef and how a conversation at a pub with friends sparked the idea and the sentiment that got Sortedfood started. SORTEDfood began over ten years ago and their mission is to get people SORTED by empowering them with passion, knowledge, skills and tools so they can confidently cook with whatever they have available.

SORTEDfood’s youtube channel has over two million subscribers. Ebbrell says that their youtube channel started in 2010 and has changed over the years. He says, “it's changed and now it's more sort of entertainment and inspiration. First we promise that if you watch a video on youtube you'll always learn something. There's always some factual takeout but it's more about just hanging out and having fun together and there's lots of challenges and a bit of Jeopardy and some competition elements and we invite other expert guests and chefs in so that we can learn from them as well. It's kind of just one big happy family of food, drink and cooking an open invitation.”

“We've realized as with many subjects once you open that treasure chest and you start to explore and the more you learn the more you realize you don't know and I think food is one of those things that can just keep going and people's perceptions and habits and behavior around food is changing and evolving. The kind of food that we were cooking ten years ago and to be honest with the kind of food we were avoiding ten years ago are now very very commonplace and absolutely important and topical and timely. We would be stupid if we didn't kind of feature that and celebrate that now,” Ebbrell says when I asked if the possibilities are endless for SORTEDfood.

To hear how SORTEDfood was able to shine light on restaurants by highlighting their meal kits when creating video content during the pandemic, the gourmet beans on toast recipe, Ebbrell’s thoughts on sustainability and more, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Chef Jack Yoss, Vice President of Culinary at Hai Hospitality about his early inspiration, hands-on training, the importance of having mentors, and working overseas.

Yoss shares that his foundation for cooking came from Las Vegas and working for Wolfgang Puck restaurants for nearly eight years. He says he truly learned about people and how to work with different cultures while overseas. Yoss adds, he was in Bali, Thailand, and other countries and when working in a foreign land, managing five hundred people that all have different customs, you learn to adapt very quickly.

I asked Yoss about the culture having an impact on his culinary style, he says, “I will never say that I fully understand the fundamentals of Indonesian Cuisine. You know there's hundreds of dialects, there's hundreds of regional cuisines, there's thousands of islands right, you're never going to fully understand that as a foreigner.” He adds, “but what I did get was a good base knowledge and that's definitely inflected the way that I cook these days.”

Yoss spent time working with Hai Hospitality before going overseas, and on his return he joined the group again. Hai Hospitality is a restaurant group from Texas, their restaurants include, Uchi, Uchiko, Uchiba, and Loro an Asian smokehouse and bar by James Beard award winners Chef Tyson Cole and Aaron Franklin of Franklin Barbecue.

Yoss is known for his in the trenches work style, he says, “you can't lead through email and you can't lead through text, first of all the very first and foremost is you have to get to know and build relationships with your teams and your team doesn't only mean your chef de cuisine or your sous chefs. You need to get to know the line cooks, you need to get to know the prep cooks and you need to be visible.” Adding, “getting out, getting on the road, and getting in the restaurants.”

To hear Yoss talk about the importance of mentors, his story behind the recipe for pork shoulder satay, his thoughts on the labor shortage, and what the future holds check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Chef Paul Griffin, chief culinary officer at BurgerFi about his training, his experience of over twenty years, and his road to BurgerFi.

Griffin, born and raised in New Zealand, talks about being classically trained and how it gave him a foundation in French European cuisine with a foundation of sauce technique. When Griffin finished school, he took the traditional path and went gourmet, working for some of the best restaurants in the country and the world, he says.

Griffin says he spent many years honing his culinary skills at the top hotels in the world and small restaurants, including The Breakers in Palm Beach. He came to South Florida and that’s when Griffin began to build BurgerFi.

I asked Griffin how he became a founding member of BurgerFi and he says, “being a chef in south florida we made some acquaintances in the industry that worked front of house, that were entrepreneurs and you know over the years we had crossed paths and and back in 2006 we kind of joined together.” He adds, “We were running high-end full-service Italian restaurants here and in Delray Beach. Delray Beach is a very young and vibrant little town right on the beach here and we had several restaurants that were doing lunch and dinner at super high volume.”

Griffin had found a niche item on the menu, it was an antibiotic free beef burger. He says, “The burgers really became the star and then it took a few years of that and we realized that we hadn't played in the QSR field ever.” Griffin adds, they took a product that they were already selling and it became the burger brand BurgerFi.

I chat with Griffin about the size of the BurgerFi opening team and he says, “we've been consistent with the plan, again coming with operational strength. We have a five-person team based on the 5 positions that they train. We have a grilled person, we have the front of the house, we have you know the assembly person. Well, it's not an overly complicated system. So the training team today is leaps and bounds over what I started back then, I mean we've introduced amazing technology.”

Griffin says when asked about the industry, “I would love to see hospitality bounce back.” He adds, “It's more important than the food I agree with you, it's all about going out talking to someone and you know being treated pleasantly. It's becoming a lost art.”

To hear Chef Griffin talk about supply chain disruptions, his recipe for the BurgerFi Spicy Wagyu Burger better known as the SWAG Burger, technology, and more check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. 

In this episode of Chef AF, I talk with Greg Pryor, known to his instagram followers as Caster Azucar, a cook with no formal training about social media, his cooking that comes from his love of creating and why he sees food as an adventure. 

Pryor talks about the amazing feeling of trying something sensational in a restaurant and says he has had those experiences in New Zealand. He chats about eating at Michael Meredith’s restaurant saying it was incredible and couldn’t believe what he had done with a potato and cabbage dish. Pryor adds, “there’s something that is my drive to try and get people to experiment more at home and appreciate food more when they go out, but also appreciate the adventure that is food.” 

Pryor shares with us his recipe Burnt Butter, Pistachio, and Potato Soup, which he says came from looking for something that was hearty, warm and fall-like. This recipe comes with an option to add grilled salmon. Pryor talks about creating echoes of the foundational flavors, saying that the dish is about bringing layers of flavor and texture to something as simple as a soup. 

Tune into the podcast to learn more on how Pryor feels about following recipes, what he has to say about cooking with sous vide, and his thoughts about the industry on this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Gerard Craft, executive chef and owner of Niche Food Group about his snowboard photography days, his introduction to the kitchen and being named Food & Wine Best New Chef.

Craft talks about how he started out washing dishes, doing some basic cooking and how he loved the camaraderie of the kitchen. He says about cooking at that time, “being able to come in everyday, produce something, make people happy. Clean up at night and you’re done. I think it was kind of just what I needed and I really enjoyed.” Adding, “restaurant people are just different and I gravitate towards restaurant people.” Craft through a recommendation of a career counselor talks about opting for culinary school.

Craft shares his experiences from working in Bistro Toujours in Park City, heading to Los Angeles for a run at Chateau Marmont with trips to farmers markets, and a stop at Ryland Inn in New Jersey. Now Craft’s Niche Food Group has several restaurants.

Chef Craft takes us on his journey through opening Niche, his first restaurant in Saint Louis, he talks about the growing pains of opening a business, and how a visit from Kate Krader and being named Food & Wine Best New Chef was a game changer.

We talk about feijoada, this incredibly delicious recipe that has a sentimental connection to Craft, it’s Brazilian origin, and making farofa to top off this stew.

To hear Craft speak openly on mental health, the importance of changing the culture in restaurant management and becoming an employee first restaurant group, tune in to this episode of Chef AF on iTunes now.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I talk with Derek Kaplan from Fireman Derek’s Bake Shop. Kaplan, a former football player and City of Miami fireman, shares how his love for baking came about, getting started with a key lime pie recipe, and how Fireman Derek’s Bake Shop came to fruition.

Kaplan talks about being exposed to an extensive array of foods at an early age and its impact on how he saw food. When asked about selling pies in the beginning, Kaplan said, “I used to think I was going to change the world, selling pies in a cup.” He adds, “I had this idea I was going to revolutionize the way people ate pies.”

I asked Kaplan about a little space in Wynwood between the dance club Electric Pickle and a barbershop, he said it was his first Fireman Derek’s Bake Shop. He also shares how he had a food truck and utilized a commissary kitchen to get his business started. We talk about how Kaplan built his name, brand, and customer base before opening this location. He goes on to say “I always looked at the store as access points.”

Kaplan offers up the recipe for White Chocolate Guava Cookies and how he invented this deliciously decadent cookie that you can find at his Bake Shop. You can get Kaplan’s cookie recipe here.

Tune into the podcast to learn more about Fireman Derek’s Bake Shop’s plan for the future, Kaplan’s advice for aspiring food entrepreneurs, and the importance of caring about your brand on Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Chef Josh Mouzakes from ARLO San Diego. Mouzakes shares how he discovered he had a passion for culinary arts at just thirteen years old and his colorful introduction to the restaurant industry in Eastport, Long Island.

Chef Mouzakes talks about his extensive professional training starting at vocational school in tenth grade and then he headed to Johnson and Wales University. He says that his path changed there and in regards to culinary school you will get out of it, what you put into it.

Mouzakes was very involved with the American Culinary Federation, while at school. During that time Chef was able to build relationships and work on his craft, also adding an internship in the United Kingdom and at The French Laundry.

Chef Mouzakes was working at JW Marriott in downtown Houston before landing ARLO, a new restaurant in Town and Country Resort in San Diego. He talks about menu development, ARLO being innovative, and changing the menu every season. You can listen to this episode to find out how the Floating Crudité came about.

Chef shares with us his recipe for Thai Carrot Pasta, one of the first vegetarian dishes that they tried at ARLO. It was developed by Mouzakes when he was in need of something satisfying while getting healthy.

Tune into the podcast to learn more about Chef Mouzakes' belief in creativity in the restaurant, thoughts on plant-based food, and the importance of using local ingredients on Chef AF “It’s All Food” or you can listen at iTunes Now!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I talk with Executive Chef Fabrizio Schenardi from Four Seasons Resort Orlando at Walt Disney World. Schenardi shares how he became interested in becoming a chef, takes us through his journey over the years, and we dive into his insights on the food and beverage industry.

Chef Schenardi trained in Torino, Italy in the 1980’s and during that time it was hard and intense work. He had several mentors that have helped him along the way, including Franco Seletti and Raffaele Trovato, says Chef Schenardi.

Chef Schenardi shares with us his vast experience and takes us on a tour through the restaurants that have impacted his knowledge. We get an understanding of his role with Four Seasons Resorts over the years and Chef Schnardi’s connection to Ravello, an authentic Italian restaurant.

Chef gives us an inside look at one of his recipes, Hamachi Crudo that is on the menu at Ravello. Chef Schenardi talks about the taste profile, the color and presentation of the dish, and it’s playful mix of three distinguished cooking techniques. This Hamachi Crudo recipe brings all the goods, including an arugula - pistachio pesto!

Tune into the podcast to learn more about Chef Schenardi’s advice for young cooks, consumer insights, and his dining predictions on Chef AF “It’s All Food” or you can listen at iTunes Now!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode, I talk with Paul Barron, Founder and Chief Executive Officer of Rever Networks about the season three launch of Chef AF “It’s All Food”. We cover the new platform and what our listeners can expect to hear on the show.

Barron and I discuss how our show will give a voice to the culinary minds that are changing the food industry. We will dive into what drove them to cook, get their insights on challenges, changes, and what the industry is facing today.

We also reveal how Chef AF will be able to transport our guest’s cuisine to our listeners through a new bonus recipe that has been added to the format. Here they will talk about a favorite dish, seasonal menu item, or a recipe that is authentic to who they are as a chef. Our audience will be able to get that recipe from our blog at Foodable Network.

Tune into the podcast to learn more about the new season of Chef AF “It’s All Food” or you can listen at iTunes Now!

In the latest episode of Chef AF, host Chef Adrianne Calvo sits down with Chef Venoy Rogers III, the executive chef of American Kitchen Bar & Grill at B Resort and Spa. Chef Adrianne and Chef Venoy explore sustainable sourcing, chef-to-guest relationships, and working in Miami.

In this episode of Chef AF, Chef Adrianne Calvo and Chef Richard Hales discuss the road to becoming a successful chef. Chef Richard Hales is one of Miami’s most decorated chefs and has had numerous awards and television appearances. Listen in to hear interesting stories and advice on becoming a successful chef!

In the latest episode of Chef AF, host Chef Adrianne Calvo sits down with Randy Fisher, the president of CREaM. Before founding CREaM, Fisher was a partner and senior vice president for Miami hotel development and management firm The Continental Companies (TCC). He continues to serve as an event producer for the Food Network South Beach Wine & Food Festival. Chef Adrianne and Fisher explore the experience of working as a chef in the sports industry, and discuss what goes into the culinary production for major sporting events like the Super Bowl.

Join Chef Adrianne Calvo as she speaks with Chef Demetrio Zavala, Corporate Culinary Director for Shula’s Restaurant Group. We discuss The challenge and opportunity of the plant-based revolution and how chefs are adapting to these trends. We are also exploring the trending topic of animal protein vs. plant-based for menu innovation.

In this episode of Chef AF, host Chef Adrianne Calvo chats with public relations account manager Lisa Schwartz. With over twelve years of experience working with high-profile clients, Schwartz is part of Miami’s Rockaway public relations and marketing team. She currently manages eight executive chefs—one of them being Chef Adrianne herself. Chef Adrianne and Schwartz explore the culinary industry from the perspective of a publicist.

Host Chef Adrianne Calvo sits down with Chef Dean Max, the acclaimed executive chef and president of DJM Restaurants. The two discuss the food festival circuit—specifically the Palm Beach Food & Wine Festival, managing and mentoring young chefs, and Chef Dean’s most recent projects!

Learn about Chef Paul Hancock’s experiences at his apprenticeship in the French Alps, cooking in the Coachella Valley, and how to approach seasonal menu development.

Foodable has launched the second season of Chef AF! This season is hosted by celebrity chef, author, and restaurateur Adrianne Calvo. Calvo has opened a number of acclaimed restaurants, including Chef Adrianne’s Vineyard Restaurant and Wine Bar and Cracked Eatery. Her dishes have been featured in such publications Gourmet and Bon Appétit, and she regularly appears on NBC's 6 In the Mix.

In the Chef AF season premiere, Chef Adrianne sits down with Chloe St-Cyr, the executive chef for Scrub Island Resort. Situated in the British Virgin Islands, the resort is known for its fresh, locally-sourced Caribbean-American cuisine. Chef Adrianne and Chef Chloe discuss the gender pay gap and the best ways to support female chefs in the industry.

Chef Chloe has traveled far and wide. Originally from Montreal, Chef Chloe moved with her family to the Caribbean islands when she was ten years old. She later abandoned her pursuit of a business degree to instead complete culinary school in Quebec. After graduation, she secured her first job at a Hilton in Dubai. She moved again to the Maldives before returning to the Caribbean.

“I fell in love with working internationally,” says Chef Chloe, but the Caribbean was “where my heart was calling.”

For Chef Chloe, working in a male-dominated industry was both a challenge and an opportunity. In Dubai, she was one of five or six women in a 175-person staff. While people were polite, she often had to insist that she could do the same work as the men without help.

“People think they’re being nice,” adds Chef Chloe, “But at the end of the day, they’re neglecting your education. Working in a kitchen is about doing it to learn to do it right. Practice makes perfect.”

One of her fellow female chefs advised her “you have to work three times harder but show that you’re working half as hard.” And one of the executive chefs often refused to give her a desired job because he felt that, while she was capable, the people under her would not listen to her because she was a woman.

Chef Chloe also highlights the inherent problem of the gender pay gap, limited job offers, and missed promotions: you never really know for sure. “You never get that feedback,” says Chef Chloe. “No one will tell you directly. Your gut tells you, but you never actually have that acceptance.”

Check out the podcast to hear more about how Chef Chloe worked to gain acceptance and inclusion in male-dominated workplaces and her advice for aspiring female chefs.