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.

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.

Influencer, Culinary Innovator, and Restauranteur

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 had the opportunity to sit down with culinary powerhouse, Chef Ryan Costanza. As the co-owner of Nashville's newest foodie hotspot, <a href="https://www.instagram.com/presenttensenashville/" rel="noreferrer noopener nofollow" target="_blank">Present Tense</a>, 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 <a href="http://world.In" rel="nofollow" target="_blank">world.In</a> 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.<a href="https://instagram.com/Present%20Tense" rel="noreferrer noopener nofollow" target="_blank">Present Tense</a> <a href="https://instagram.com/p/CtcRqbOOVAM" rel="noreferrer noopener nofollow" target="_blank"></a>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 <a href="https://instagram.com/hippobodega" rel="noreferrer noopener nofollow" target="_blank">@hippobodega</a>, the cute bodega and wine shop imminently opening next door. <a href="https://instagram.com/presenttensenashville" rel="noreferrer noopener nofollow" target="_blank">@presenttensenashville</a>”” 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 <a href="https://www.instagram.com/hippobodega/" rel="noreferrer noopener nofollow" target="_blank">Hippo</a>, 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.<a href="https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F4fae6664-6944-4d04-b9a8-af77029a400a_600x600.jpeg" rel="noreferrer noopener nofollow" target="_blank"> </a> 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: <ul><li>1 piece Kombu (10 g)</li><li>10 g katsuobushi</li><li>960 ml water</li><li>Put 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.</li></ul>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 seeded 100ml dashi stock 20ml soy sauce 20ml mirin 3g 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.

From Michelin Stars to Sake Bars

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 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.

Palak Patel, the Culinary Force Behind 'The Chutney Life'

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 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.

The Cocktail Guru Shaking Up the Hospitality Industry

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 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.

Unlocking the Secrets of Sake

Chris Coleman

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 &amp; 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.

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,<a href="https://builtonhospitality.com/about/" rel="noreferrer noopener nofollow" target="_blank"> Built On Hospitality</a> and in addition to The Goodyear House, their restaurants include<a href="https://oldtownrockhill.com/" rel="noreferrer noopener nofollow" target="_blank"> Old Town Kitchen &amp; Cocktails</a>, 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<a href="https://thegoodyearhouse.com/" rel="noreferrer noopener nofollow" target="_blank"> The Goodyear House</a>. 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.

Chef Chris Coleman  Culinary Style, The Goodyear House & Food Network

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 &amp; 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 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 &amp; 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.

Leadership’s Impact on Employee Retention

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 &amp; 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 &amp; 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&amp;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 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 <a href="https://www.noelle-nashville.com/dine-drink/makeready-libations-liberation/" rel="noreferrer noopener nofollow" target="_blank">Makeready L &amp; L</a>. Neff is the executive chef of <a href="https://www.noelle-nashville.com/" rel="noreferrer noopener nofollow" target="_blank">Noelle</a>, 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 &amp; 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&amp;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 <a href="https://www.foodabletv.com/chef-af" rel="noreferrer noopener nofollow" target="_blank">Chef AF</a>, plus you can get chef Neff’s recipe for beef and pork meatballs too!

Executive Chef Turns Authentic Recipes Into Menu Classics

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 chef and restaurateur, Ebony Austin of <a href="https://nouveaubar.com/" rel="noreferrer noopener nofollow" target="_blank">Nouveau Bar and Grill</a> 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 <a href="https://nouveaucreations.myshopify.com/" rel="noreferrer noopener nofollow" target="_blank">Nouveau Creations</a> 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 <a href="https://www.foodabletv.com/chef-af" rel="noreferrer noopener nofollow" target="_blank">Chef AF</a>, plus you can get Austin’s Ultimate Cajun Seafood and Grits recipe!

How This Restaurateur is Making Philanthropy a Priority

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 executive chef Steven De Vellis from <a href="https://www.e3chophousenashville.com/" rel="noreferrer noopener nofollow" target="_blank">E3 Chophouse</a> 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 <a href="https://www.e3chophousenashville.com/meet-e3/" rel="noreferrer noopener nofollow" target="_blank">E3 Ranch</a> 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 <a href="https://www.e3chophousenashville.com/menu/" rel="noreferrer noopener nofollow" target="_blank">dishes</a> 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 <a href="https://www.foodabletv.com/chef-af" rel="noreferrer noopener nofollow" target="_blank">Chef AF</a> “It’s All Food” or you can listen at <a href="https://open.spotify.com/show/5R39FUDcvYKi6NVUQvS30c" rel="noreferrer noopener nofollow" target="_blank">Spotify</a>!

E3 Chophouse | An Executive Chef’s Insights Into Menu Innovation

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.

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 &amp; 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 Justin Cucci, Chef and Owner of <a href="https://www.ediblebeats.com/" rel="noreferrer noopener nofollow" target="_blank">Edible Beats Restaurant Group</a> 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.” <a href="https://www.instagram.com/rootdownden/?hl=en" rel="noreferrer noopener nofollow" target="_blank">Root Down</a> 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 <a href="https://www.ediblebeats.com/" rel="noreferrer noopener nofollow" target="_blank">restaurants</a> 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 &amp; Human Centric Mojo and his top 3 umami flavor bombs check out this episode of <a href="https://www.foodabletv.com/chef-af" rel="noreferrer noopener nofollow" target="_blank">Chef AF</a> “It’s All Food” or you can listen at <a href="https://open.spotify.com/show/5R39FUDcvYKi6NVUQvS30c" rel="noreferrer noopener nofollow" target="_blank">Spotify</a>!

A Restaurant Group That Implemented A 100% Employee Stock Ownership Plan

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 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!

Eataly, Ensuring Authenticity In Its Approach To Italian Food

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 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 Pasta Queen An Italian-Born Chef, Creator, And Entrepreneur

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 &amp; 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 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 &amp; 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!

A Chef Infuses Soulful Flavors And Culture To Traditional Southern Cuisine

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 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!

Foodservice Energy Efficiency To Improve The Bottom Line

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 &amp; 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 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 &amp; 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!

Executive Chef Brings A Fresh Perspective To The Farm-To-Ferry Program

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 &amp; 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 &amp; 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 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 &amp; 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 &amp; 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 Importance of Providing High-touch, Personal Service

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 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!

A Chef Brings Creativity & Techniques To Desserts

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&amp;E, SCE, and SDG&amp;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 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&amp;E, SCE, and SDG&amp;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!

How Restaurants Can Lower Operating Costs With High Efficiency Equipment

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 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!

A Pastry Chef’s Passion For Creating Showstopper Desserts

The biz topics are priceless and for Miami’s top Chef Adrienne to make any time for a podcast is remarkable. Look forward to more pearls of wisdom from this podcast!🙌🏻

Great insight on Miami top food scene

Season 1 was spot on. The guy was interesting and a great interviewer. Season 2 seems very bland and not as upbeat.

Season 2 is a downgrade

Chef AF

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.

The Growing Farm-To-Table Movement: Integrating Local Ingredients Into Your Menu

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.

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.

Supporting Female Chefs in a Male-Dominated Industry

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 &amp; Wine Festival, managing and mentoring young chefs, and Chef Dean’s most recent projects!

The Food Festival Circuit and the Benefits of Smaller Events

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 &amp; Grill at B Resort and Spa. Chef Adrianne and Chef Venoy explore sustainable sourcing, chef-to-guest relationships, and working in Miami.

Staying Inspired and Cultivating Creativity

The best podcast episodes about true crime. For any thrill seeking podcast listeners who just can't get enough of the captivating stories of murderers and criminals. This topic has all the best episodes from many different true crime podcasts.  Add episodes you're interested into your queue below!

Best True Crime Podcasts

The Best Multi-Part Documentaries, with documentaries on Obama, Federer vs Nadal, the making of Star Wars, Netflix vs Blockbuster and more. Add episodes you're interested into your queue below!