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Chef AF

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A podcast devoted to the rising stars and legendary chefs. The landscape of food and service has changed forever. This podcast will guide you through the challenges of these artisans who are rethinking the way we consume, produce, market, and develop our relationship with food. Chef AF is a podcast show where the audience gets inside the mind of the people working behind the scenes of a restaurant or foodservice operations.
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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.GreywindWashington 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 SungDan 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 power to connect, inspire, and transform.
A Culinary Journey from Oregon to Vermont: Micah Tavelli's Path to Paradiso Hi-FiIn 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 MusicBefore 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 SoundsParadiso 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 SourcingTavelli'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-FiAt 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 BurlingtonLooking 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 WorkIn 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.
The Pizza Pioneer's Journey: From New Jersey Roots to Global AcclaimIn this episode of CHEF AF, we take you on a flavorful journey with the pizza pioneer himself, Anthony Mangieri. Born and raised in New Jersey, Anthony's love affair with pizza began at a tender age. This passion blossomed into a career that has placed him on the global pizza map. From opening a bakery in his early twenties to the inception of Una Pizza Napoletana, Anthony's path has been nothing short of remarkable.The Meticulous Art of Pizza Making: A Day in the Life of Anthony MangieriAnthony's approach to pizza making is a blend of art, discipline, and relentless pursuit of perfection. Every day at Una Pizza Napoletana is a testament to his dedication. Anthony crafts each dough ball by hand, ensuring that each pizza served is a piece of culinary art. His belief that a restaurant is not just a business, but a life's work, resonates in every slice of pizza he serves.A Leap into Retail: The Birth of Genio Della PizzaExpanding beyond the walls of Una Pizza Napoletana, Anthony embarked on a new venture - Genio Della Pizza. This foray into the retail world with a frozen pizza line was a meticulous decision. Anthony's commitment to authenticity and quality led him to Italy, where he oversees every aspect of production. His involvement ensures that Genio Della Pizza lives up to the high standards he set at his restaurant.Challenges and Triumphs: Anthony's Frozen Pizza JourneyTransitioning from a restaurant to the retail space brought its own set of challenges. Anthony navigated these with the same passion and precision that he applies to his pizza-making. From grappling with the emotional aspect of maintaining his reputation to tackling the complex logistics of retail, his journey is a tale of resilience and adaptation.Anthony Mangieri's Advice to Aspiring Chefs: Stay True to Your CraftFor Anthony, the key to success in the culinary world is authenticity. He encourages young chefs to build a strong skill set and follow their hearts. Anthony's advice underscores the importance of passion and dedication in creating a culinary experience that resonates with customers.Sustainability and Ingredients: The Heart of Genio Della PizzaSustainability plays a crucial role in Anthony's vision for Genio Della Pizza. He ensures that all ingredients are sourced locally, contributing to a minimal environmental footprint. His commitment to sustainability extends to every aspect of production, from the wood used in ovens to the way leftover pizzas are handled.Embracing Culinary Trends with AuthenticityWhile Anthony recognizes the ever-changing landscape of the pizza industry, he remains true to his roots. He appreciates trends that focus on specialization and authenticity. For him, the future of pizza lies in embracing regional nuances and continuing the journey of culinary exploration.Closing Thoughts: The Rhythmic Art of Pizza MakingAs our conversation winds down, Anthony reflects on the rhythm and movement integral to pizza making. He likens it to a dance, where being in the zone can transform a good pizza into an extraordinary one. It's this magical interplay of skill and passion that makes Anthony Mangieri a true pizza pioneer.Chef Anthony Mangieri’s Bucatini RecipeAnthony's Bucatini Recipe:1 lb Bucatini 1 head escarole, washed and torn into bite-sized pieces1 cup Southern Italian black olives, pitted1/4 cup golden raisins1/4 cup pine nuts (preferable real Italian)1/2 tsp crushed red pepper flakes1 clove garlic, minced1 freselle (Italian biscuit), or coarse homemade bread crumbsPecorino Romano cheeseCoarse Sicilian sea saltExtra virgin olive oilHeat a few tbsp of extra virgin olive oil in a pan on medium heat and add garlic and crushed red pepper flakes. Once it starts to sizzle, add the olives to the pan and use the back of a fork to break them up a bit in the oil. After a minute, add the escarole, stir and cover. Check on it every few minutes, and once it's cooked down, remove the cover, stir in the pine nuts and golden raisins and turn off the heat. In the meantime boil a large pot of water. After boiling, add a few tbsp of sea salt and once it comes back to a rolling boil add the bucatini and stir. Once the bucatini is al dente, drain and toss in with the escarole. Add more olive oil (at least another few tbsp. and toss to coat and mix everything together. Then top with bread crumbs (or grate the freselle on top of the bowl so you get some fine and coarse pieces that fall off) and grate plenty of Pecorino Romano cheese on top. Add sea salt to taste.
The Appalachian Awakening of Chef Andy McLeod Chef Andy McLeod’s journey is a testament to life’s unexpected turns. Originally not envisioning a life in the culinary world, his pivotal moment came while hiking the Appalachian Trail in 2009. It was here he crossed paths with a chef from Blue Hill at Stone Barns, leading to a profound change in his culinary direction. This encounter not only sparked his passion for sustainable food sourcing but also set him on a path back to Charleston to pursue a career in culinary arts.Southern Roots Influencing a Sustainable Future Chef McLeod's South Carolinian heritage deeply influences his culinary style. His experiences growing up around traditional farming and food preservation are the foundation of his approach at Fleet Landing. Inspired by Chef Dan Barber, McLeod integrates sustainable practices into his cooking, marrying his Southern roots with a commitment to local and sustainable food sourcing. His unique perspective on traditional Southern cuisine is a direct reflection of these formative experiences.Fleet Landing Celebrating 20 Years with Innovative Additions Fleet Landing is set to celebrate its 20th anniversary with the exciting introduction of a raw bar. This addition is a testament to an innovative approach, offering guests fresh seafood experiences that complement the existing menu. McLeod emphasizes the importance of evolving while respecting the restaurant's history, ensuring Fleet Landing remains a culinary landmark in Charleston.A Chef's Life Beyond the Kitchen Outside the kitchen, Chef McLeod is a father, an outdoor enthusiast, and a lover of travel, all of which influence his culinary creations. He values the importance of bringing people together through food, a passion that extends into his personal life. His role as a father has particularly deepened his appreciation for shared culinary experiences, echoing in the dishes he creates at Fleet Landing.Vision and Advice for Future Culinary Artisans Looking towards the future, Chef McLeod envisions continued innovation and growth for both himself and Fleet Landing. His advice for upcoming chefs and culinary artisans is to stay focused on their individual paths and to find their unique voices in the culinary world. He emphasizes the importance of self-focus and authenticity in one's culinary journey, echoing his own experiences and philosophies.Chef McLeod’s Personality Reflected in a Dish In line with the tradition of Chef AF, I asked Chef McLeod my signature question: if there were a dish that represented his personality, what would it be? His response was a cheeseburger, symbolizing a blend of simplicity, depth, and universality, perfectly encapsulating his approach to both cooking and life.Reflecting on a Culinary Trailblazer’s Journey Chef Andy McLeod's story, from his transformative experience on the Appalachian Trail to his leadership at Fleet Landing, is a remarkable journey of passion, innovation, and dedication to the culinary arts. His commitment to sustainable practices, coupled with his deep respect for Southern culinary traditions, makes him a standout figure in Charleston's rich culinary landscape.RECIPE: Stuffed Hush PuppiesHush Puppies:House Autry hush puppy mix, follow instructions. Vegetable or canola oil, for fryingTurn fryer to medium high heat. Scoop mixture ½ cup at a time and drop into hot oil (use a 2 oz. industrial scoop to get more round shape). Fry until 75% done – about 1.5 to 2 minutes and golden brown. Shake out and release onto paper towel-lined plate. Cool in refrigerator. Make leek sauce as the puppies cool. Cut a small piece off of the top and bottom of each hush puppy to level out. Hollow out insides using a small spoon or cocktail fork. Drop them back into the fryer for 10-15 seconds.Leek Sauce:½ cup (one stick) butter½ cup all-purpose flour2 ears corn, cut off cobb2 leek whites, cut into circles1 tsp Old Bay1 tsp granulated garlic¼ tsp cayenne pepper½ tsp white pepper¼ tsp chili powder¼ tsp cumin¼ tsp paprika2 cups heavy cream¼ cup lobster base1 T crab baseSalt & pepper, to taste2 cups water, use as neededMelt butter. Saute the leeks and corn for one minute. Whisk flour in and add heavy cream and water. Stir until it has a nice saucy consistency. Add shellfish bases and seasonings, salt and pepper to taste.Mix of seafood: Rock Shrimp (or 70/90 count white shrimp), Crawfish, and LobsterHeat up in warm leek sauce, scoop into and around hush puppies, and serve!
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 DiarySusan'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 DelightIn 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 EpiphanyOne 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 TrendsSusan'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.
A Brooklyn Childhood and a Lifelong Culinary PassionFrom humble beginnings in Brooklyn, helping his ailing mother in the kitchen, Franklin Becker's culinary journey has been nothing short of extraordinary. In my recent conversation with him, Becker recounted how these early experiences ignited his passion for cooking, which later became his medium for celebrating family, friends, and cherished moments.Navigating the Waters from Chef to EntrepreneurOver three decades, Chef Becker has left an indelible mark on New York City's culinary landscape. His stints at iconic restaurants such as Catch and Capitale have garnered him accolades and recognition, including being named a Star Chef Rising Star. He was also a contestant on Bravo's "Top Chef Masters." Transitioning from a chef to an entrepreneur wasn't devoid of challenges, from construction hurdles to managing restaurant operations. Yet, with establishments like The Little Beet and The Manhattanville Market Food Hall under his belt, it's evident that Becker has navigated these waters with aplomb.Point Seven: Celebrating the Earth's Aquatic BountyThe most recent venture from Becker and Stephen Loffredo’s Hospitality Department is Point Seven. Situated in the iconic MetLife Building, this seafood-centric restaurant stands as a testament to Becker's commitment to sustainability and authentic cooking. Inspired by global coastal cuisines, the menu at Point Seven showcases diverse seafood preparations, marrying techniques with flavors from different countries. From indulgent luxuries like Live Scallop Ceviche to innovative dining experiences like "Sushi Unrolled," Point Seven promises a gastronomic journey like no other.An Ocean of Inspiration: Behind the Point Seven MenuBecker shared with me the philosophy behind his dishes at Point Seven. The name itself, representing the 70% of the earth covered in water, emphasizes the restaurant's theme of celebrating aquatic bounty. The dishes range from a Caribbean fish stew with Dominican flavors (but employing French techniques) to an interactive dining experience where diners can create their own sushi hand rolls. In true Becker style, the menu at Point Seven evolves based on the availability of seasonal products.The Importance of Teamwork and Mentorship in Culinary ArtsThroughout our conversation, Becker continually emphasized the significance of collaboration, mentorship, and teamwork. From key members of his team, like Kevin Garcia and Dan Drohan, to his collaborations with industry stalwarts like Stephen Loffredo, it's evident that Becker values the power of collective effort. He believes that mentorship plays a pivotal role in the culinary world, and he takes immense pride in having mentored several chefs who've achieved notable success.Giving Back: A Culinary Maestro with a HeartBeyond the kitchen, Becker is passionate about giving back to the community. Inspired by his son's journey with autism, he created the charity "Autism Speaks to Wall Street, Celebrity Chef Gala." For Becker, being a chef transcends the boundaries of the kitchen. It's about being a mentor, a leader, and a beacon of hope for many.Having delved deep into Chef Franklin Becker's world, from his childhood inspirations to his latest culinary ventures, one thing remains clear: his passion for the culinary arts is unwavering. As a host and a culinary enthusiast myself, I am continually inspired by figures like Becker, who not only redefine the culinary landscape but also remind us of the power of passion, perseverance, and giving back.Discover more culinary stories and interviews on the Chef AF podcast.
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 StageBorn 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 NetworkingWe 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 IdentityDaniel'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 LimelightThe 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 AheadNew 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. However, snagging a reservation, especially at the 14-seat chef's counter, is no small feat given the high demand.The conversation with Chef Daniel left us inspired and waiting with bated breath for the Grand Finale of the S.Pellegrino Young Chef Academy Competition in October. Chef Daniel Garwood, with his signature dish and global experiences, is undoubtedly one to watch.
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 TensePresent 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, 2023Guests 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.Chawanmushi Ingredients:Base:300 grams dashi stock40 grams shiro dashi156 grams deep yellow farm egg 20 grams tamari Mix well by hand. Wait until all air bubbles dissipate before adding 4 oz of the mix to each ceramic bowl. Heat your steamed to a medium heat but fully rolling steam. Add bowls of custard base and cook for 7-12 minutes, checking after 7 for done ness. One jelly looking but not fully set / scrambled pull and let cool. Dungeness Crab:1 Crab (whole, Fresh)1 Gallon water 1 C shiro Dashi 2 Lemons Siced Bring water to a boil in a large pot. Drop in Crab and Cook for 8 minutes. Shock in Ice water and reserve. Clean claw mean, keeping nice chunks. Take the head juice and reserve. Blend the Head juiced with 1 tsp citric acid, 2 egg yolks, 1 tsp miso. This will create an emulsion, reserve in a piping bag. Keep leg and claw meat on ice until ready to use. Cold Brew Dashi Stock: 1 piece Kombu (10 g)10 g katsuobushi960 ml waterPut the water and kombu in a large bottle and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the wintertime. You can also cold brew the kombu dashi overnight in the refrigerator.Spring Peas:30 grams fresh peas/green beans of your choice (whatever looks great at the market)Bring salted water to a boil and blanch for 50 seconds. Shock in Ice water. Tomato Dashi Jelly: 3 tomatoes, peeled and seeded100ml dashi stock20ml soy sauce20ml mirin3g agar powderLightly warm crab meat in clarified butter and place in bowl. Scatter peas and dashi jelly. Add a few drops of the crab fat mayo. Enjoy.
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 craft. His work underscores the importance of tailoring cocktail creations to complement the food and overall experience.Today, as his client base expands from one-off consultations to ongoing collaborations, Pogash continues to leave his imprint on the hospitality industry. With exciting upcoming projects on the horizon, the future looks bright for Pogash and The Cocktail Guru.
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 include Old 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 at The 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!
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