Susan Feniger and Mary Sue Millikan, two pioneering chefs behind acclaimed restaurants like Border Grill and Alice B. discuss their beginnings, challenges in the industry, and the influence of Mexican cuisine on their careers. From their early struggles at City Cafe to their television success, this conversation is packed with invaluable insights and heartwarming anecdotes. (00:05:35) The Rigorous Schedule of Hot Tamale (00:06:54) The Start of Two Culinary Journeys (00:12:45) Sustaining Success and Navigating the Evolving Culinary Culture (00:17:11) From Cookbook to Food Network Stars (00:22:42) The Impact of Julia Child and Other Culinary Tales (00:37:00) Navigating Business Challenges and Strategic Decisions (00:45:54) Exploring Mexican Cuisine and Southern California (00:54:00) Overcoming Challenges and Finding Success (00:56:44) The Impact of Television on Culinary Careers (01:00:58) Breaking Barriers: Women in the Culinary World (01:10:30) Changing the Dated Restaurant Model and Culture (01:33:55) Finding Motivation A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
Jamila Robinson is the Food Editor of the Philadelphia Inquirer, a position she took on after serving as editorial director for Atlantic Media, managing content development for USA Today and overseeing food coverage for the Atlanta Journal-Constitution. Jamila is also Chair of the James Beard Foundation’s Food Journalism Awards Committee and the North American Academy chair for the San Pellegrino World’s 50 Best Restaurants. On this episode, Eli Kulp sits down with Jamila to talk about her Detroit upbringing, her childhood memories of food, and the current state of systemic racism in both the restaurant industry and beyond. More info at https://www.inquirer.com/food/ or @jamilarobinson on social media.
This week host Eli Kulp has a bonus episode! Listen in as he speaks with founders of two companies innovating the food/restaurant industry. First, he speaks with Nabeel Alamgir, whose company, Lunchbox, provides restaurants with the tools and tech to get off the predatory third-party apps and reclaim their digital sales and direct to consumer ordering. Check out Lunchbox here: https://lunchbox.io/ Next, Eli interviews Arnold Byun and Stephanie Loo of With Warm Welcome, a community-driven, grassroots organization amplifying Asian American chefs, restaurateurs, and founders through podcasts, pop-ups, and creative endeavors. Check out With Warm Welcome here: https://withwarmwelcome.com/
Ryan and Eric Berley are owners of The Franklin Fountain. Drizzled with drollery and sprinkled with the forgotten flavors of the American past, the Franklin Fountain is a beloved handmade ice cream and candy shop at the corner of Market and Letitia Streets in Old City, Philadelphia. Growing up in the quintessential small town of Media, PA, the Berley family's love of antiquing instilled in Ryan and Eric an appreciation for history and craftsmanship that has made The Franklin Fountain a national favorite of the slow food movement for 17 years. On this episode, Eli and the Berley Brothers discuss the challenges and payoffs of crafting three businesses handmade in nature: from Victorian costumes and honeycomb made on the roof to A2 cows and innovations sweeping the dairy industry today. More info at www.franklinfountain.com, shanecandies.com, franklinicecream.com
Adam Erace is a freelance writer and restaurant critic who has written for Courier Post, Philly Weekly, Philly City Paper, as well as national magazines such as Food and Wine, Bon Appetit, Travel and Leisure, Details, and Fortune. In addition to his magazine writing, he is also the co-author of several cookbooks, most of which are dedicated to recipes and stories of Philadelphia restaurants and culture. Eli discusses Adam’s love for his home neighborhood of South Philly, his career path in journalism, the current landscape of the Philly dining scene, his favorite Jersey Shore food, and much more. More info at www.adamerace.com
Eli Kulp sits down with Philadelphia restauranteurs Jim and Kristina Burke, owners of Fishtown based Italian restaurant Wm. Mulherin’s Sons. Since adopting Mulherin’s in 2019, Jim has been executive chef, while Kristina handles FOH duties and pretty much “everything else.” The couple previously founded James in 2006, which served award winning modern American cuisine in the Bella Vista neighborhood until its closing in 2011. The last few years have dealt several blows to the Burkes; with Jim receiving a Stage-4 lung cancer diagnoses, and Kristina battling with Stage-2 breast cancer and radiation treatment. Eli discusses the experience of co-owning a business as a married couple, cancer diagnoses and treatments, their traveling happy hour fundraising organization, and much more. Information at www.wmmulherinssons.com and www.tagtimehappyhour.com
Eli Kulp sits down with Chef José Garces, a Philadelphia based chef who is considered one of the leading culinary authorities on Spanish and Latin American cuisine. After being born to Ecuadorian parents and being raised in a culturally diverse neighborhood in Chicago, José spent time in Spain where he learned the craft of Spanish cooking, and brings those influences back to Philadelphia in the form of his restaurants such as Amada, Village Whiskey, Volvér, Tinto, and more. You can learn more about Jose at his website garcesgroup.com
Host Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa. Nick describes his authentic training in Italian and Lebanese cuisine has inspired his current restaurant ventures, his memories of working alongside Eli in New York City, and how to keep restaurants afloat in the era of Covid-19.
Host Eli Kulp chats with Beverly Kim, co-owner of two Chicago restaurants - Parachute and Wherewithall. The daughter of Korean immigrants, Kim brings traditional Korean cuisine alongside her husband and business partner, Johnny Clark. Together, they have developed Parachute into a Michelin star award winning restaurant, additionally receiving a prestigious James Beard award for Best Chefs in the Great Lakes region. Kim talks about her upbringing, her first restaurant jobs, and some of her favorite Korean ingredients, and much more. Kim is also a mother of three, and has started a foundation to help support mothers in the industry. Learn more about her at www.parachuterestaurant.com and www.wherewithallchi.com
In this episode of CHEF Radio Podcast, host Eli Kulp sits down with Heather Thomason to discuss the importance of genetics in farming, selling sustainable products, and being a woman in a male dominated field. Heather specializes in whole animal butchery and is the founder of Primal Supply Meats, a Philadelphia-based butchery and local sourcing company. Since 2016, they've been building a supply chain to connect regional farmers and slaughterhouses to restaurants, chefs and home cooks who care about sourcing local, sustainably raised meats. You can learn more about Heather on her website primalsupplymeats.com
On this week's episode of THE CHEF Radio Podcast, host Eli Kulp is joined by Emilio Mignucci to discuss the challenges of operating a family business, the culture and flavors of South Philadelphia, and his ongoing relationship with his Italian heritage. Emilio is a third generation owner at Di Bruno Bros. and serves as the Vice President of Culinary Pioneering. He’s always on the quest for the latest and greatest eats, and loves telling the stories behind them. He is certified as a cheesemonger by the Certified Cheese Professionals. You can learn more about Emilio and his business at dibruno.com
On this episode of The CHEF Radio Podcast, host Eli Kulp sits down with two cheese experts, Sue Miller and Tenaya Darlington. Sue Miller is the owner of the local farmstead, Birchrun Hill Farms, where they produce the famous and delicious Fat Cat cheese. Tenaya Darlington is an author, educator and food blogger, also known as Madame Fromage. She is the cheese curator at TRIA in Philadelphia and you can read her work at madamefromageblog.com. Eli, Sue and Tenaya sit down to talk about all things cheese, from producing it and running a farmstead to throwing Cheese Balls and creating giant cheese boards.
This week on the CHEF Radio Podcast, host Eli Kulp talks to Chef Hooni Kim, owner of DANJI and HANJAN. He recently released his own cookbook called My Korea this past April. Eli and Hooni discuss how he became a renowned chef and an international cooking show icon, the distinct flavors and intricacies of Korean food, and his charity Yori Chunsa. Yori Chunsa, which means Chef Angels in Korean, connects Chefs with orphans to offer them training and connections to secure careers as line chefs. Learn more about Hooni Kim’s work on his website, Hooni Kim.com
This week on The CHEF Radio Podcast, Eli Kulp sits down with chef and restaurant owner, Ange Branca. After closing Saté Kampar in May, Ange has just opened Kampar Kitchen, a communal space that hosts different restaurants, and therefore a different carry out menu, every day of the week. Eli and Ange discuss growing up in Malaysia and adjusting to America, leaving the consulting field for the restaurant industry, and what 2020 has taught her about flexibility, community and equity. Follow Kompar Kitchen on Instagram to see what’s cooking @kamparkitchenphl.
On this episode of The CHEF Radio Podcast, Eli sits down with Yannick Benjamin. Yannick is the Head Sommelier at University Club, Co-Founder of Wheeling Forward and Wine on Wheels, and proprietor of Contento, an up and coming NYC restaurant which prioritizes accessibility and inclusivity amongst great food and wine. Wheeling Forward is an organization that helps “people with disabilities experience life to the fullest and enable them to see possibilities where others see insurmountable obstacles.” Eli and Yannick discuss how he got into the hospitality industry, his experiences in restaurants before and after his injury, and how he turned both his business and his new restaurant from an idea to a reality.
This week on CHEF Radio Podcast, host Eli Kulp sits down with Christa Barfield, head farmer at Farmer Jawn Community Greenhouses and owner of Viva Leaf Tea Company. In this two part interview, Eli and Christa talk about regenerative agriculture and food insecurity while attending the Food Forever Event at Pocono Organics. They continue their interview online to discuss food injustice, specifically in Northwest Philadelphia, and how Farmer Jawn’s CSA is fighting food insecurity with intense organization and local, organic produce. Check them out at @FarmerJawnPhilly on Instagram.
This week, Eli Kulp sits down with Greg Vernick, owner of Vernick Food and Drink, Vernick Fish, Vernick at Home and Vernick Coffee Bar, all located in Philadelphia. Eli describes Greg as a chef that, “just has a knack for creating food that’s craveable.” They discuss how Greg got into the restaurant industry, their old mentors and how vital a mentor can be, Philadelphia’s restaurant community, and how to take a day to day approach to owning a restaurant during a pandemic. Explore Greg Vernick’s cuisine at Vernick Restaurants.
Eli Kulp sits down with Reuben Harley, AKA Big Rube, owner of Big Rube’s Kitchen, to talk about food, history and reinvention. Big Rube is a regular host on WIP Radio and has been featured in Philadelphia Magazine. He is famous all around Philly for his pop up kitchens, guest Chef appearances, and most recently, his ghost Kitchen. He has been quoted as Philadelphia's King of reinvention and has been described as a master marketer, photographer, lifestyle guru, fried chicken master and chef. Follow Big Rude on Instagram @BigRubeHarley.
This week on CHEF, Eli Kulp sits down with Nok Suntaranon, owner of Kayala Thai Kitchen and Kayala Thai Market. Nok is an experienced chef, restaurant owner and hospitality expert who aims to create the feeling of home in every meal. About her menu, she says “it's a food that I kept cooking on and on and on. Some of them are my neighbor’s favorites. Some of them are my husband’s favorites. Some of them are my own fabric. So it is a love letter from me to my customers.” She talks about her career journey, her mom as her biggest inspiration and motivation and how the Philadelphia chef community has stepped up to support each other and their communities during Covid.