The CHEF Radio Podcast
Eli Kulp
Recent Episodes
On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evolving in the restaurant industry. The episode is packed with personal anecdotes, insights on the restaurant business, and the significance of staying current and innovative. All brought together with some good laughs. Enjoy!
- 01:17 The Culinary Journey: From Food as Fuel to Food as Pleasure
- 02:24 The Path of a Chef: Diverse Journeys and Inspirations
- 04:46 Welcome to Chef Radio: Insights from Leading Chefs
- 07:28 Spotlight on Flour and Water: A Culinary Success Story
- 08:38 Expanding Horizons: Flour and Water's Growth and Innovations
- 10:50 Pizza Passion: Exploring Styles and Techniques
- 16:03 Ryan's Culinary Origins: From Country Club to Fine Dining
- 24:48 Thomas's Culinary Beginnings: From South Jersey to the West Coast
- 28:07 The Origin of Flour and Water
- 28:21 Culinary School and Externship Experiences
- 30:03 Building the Business Plan
- 31:35 Opening Flour and Water
- 33:11 The Importance of Staging
- 39:01 Cultural Influences on Cooking
- 45:26 The Role of Collaboration in the Kitchen
- 46:24 Ryan's Journey to Partnership
- 55:37 The Importance of Maintaining a Clear Vision
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
In this episode of Chef Radio Podcast, host Eli Kulp dives into the culinary journey of Chef Ian Gray, the innovative mind behind Philadelphia's renowned plant-based restaurant, Pietramala. The episode details Gray's early inspirations, his transition to vegetarianism and veganism, and his unique approach to plant-based cuisine. Highlights include insights into the Philadelphia culinary scene's supportive nature, Chef Gray's experiences at Blue Hill and other top restaurants, and the role of serendipitous opportunities and influential connections in his career. The episode also touches on Gray's philosophy of 'plants on a pedestal,' his commitment to sourcing the finest local produce, and the process of opening his own restaurant during the pandemic.
- (00:00) Event Announcement: The Tasty's by Delicious Cit
- (03:41) Introduction to Chef Radio Podcast
- (04:02) Chef Ian Gray's Vegan Journey
- (13:57) Misconceptions About Vegan Food
- (18:35) The Importance of Flavor in Breeding
- (23:18) Moving to Philadelphia
- (25:00) Starting a Food Truck During the Pandemic
- (26:36) Opening a Restaurant by Chance
- (28:34) Support from the Culinary Community
- (35:47) Innovative Vegan Cooking Techniques
- (39:26) Zero Waste Inspiration from Copenhagen
- (00:00) Event Announcement: The Tasty's by Delicious Cit
- (03:41) Introduction to Chef Radio Podcast
- (04:02) Chef Ian Gray's Vegan Journey
- (13:57) Misconceptions About Vegan Food
- (18:35) The Importance of Flavor in Breeding
- (23:18) Moving to Philadelphia
- (25:00) Starting a Food Truck During the Pandemic
- (26:36) Opening a Restaurant by Chance
- (28:34) Support from the Culinary Community
- (35:47) Innovative Vegan Cooking Techniques
- (39:26) Zero Waste Inspiration from Copenhagen
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black's restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning from failures, and fostering a strong company culture built on empathy and integrity. The episode provides valuable advice for young chefs on hard work and adaptability, highlighting Chef Black's dedication to innovation and guest satisfaction.
- 00:00 Introduction
- 03:24 Interview with Chef Andrew Black
- 07:30 Chef Black's Journey to Oklahoma City
- 12:42 The Concept Behind Grey Sweater
- 25:37 Challenges of Finding a Cook
- 25:52 The Story Behind Black Walnut
- 27:29 Exploring Gilded Acorn and Pearl Master
- 28:53 The Concept of Possibility Cuisine
- 36:07 Lessons from Early Struggles
- 39:22 Attributes of a Successful Chef
- 44:44 Building a Strong Company Culture
- 50:47 Advice for Aspiring Chefs
- 52:39 Conclusion and Farewell
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and ultimately, his success in the culinary world.
- (00:00) Introduction and Exciting Announcement
- (04:27) Chef Serigne's Journey to Culinary Stardom
- (07:51) Early Culinary Experiences in New York
- (13:42) Building a Career in the Culinary World
- (27:11) Discovering the Connection Between Senegal and Southern Cuisine
- (43:25) Cooking with a Purpose
- (44:03) The Influence of West African Cuisine
- (45:49) Community and Local Sourcing
- (47:25) Fine Dining Techniques
- (50:57) Signature Dishes and Their Stories
- (56:10) The Emotional Weight of 'The Last Meal'
- (01:03:42) Nurturing Through Food
- (01:11:13) Building a Positive Kitchen Culture
- (01:16:08) Final Thoughts and Reflections
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network's Chopped, competitor on Iron Chef America, and mastermind behind New York City's iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world's greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America's most respected chefs and TV personalities.
Show Notes- (02:03) Introduction to Chef Radio Podcast
- (02:47) Mark Murphy's Culinary Journey
- (06:53) Adventures in Paris
- (14:29) The Challenges of Fine Dining
- (29:31) From Sous Chef to Head Chef
- (37:15) A New Opportunity with Rocco Despirito
- (38:35) Opening La Fourchette and Cafe Milou
- (40:11) The Impact of 9/11 and Reopening Southwest
- (41:52) Launching Landmark and Its Unique Dining Experience
- (47:51) Expanding with Ditch Plains and Other Ventures
- (50:12) Transitioning to Private Events and Pop-Ups
- (55:08) The World of TV Shows and Competitions
- (01:01:35) Challenges and Reflections in the Culinary Journey
- (01:08:55) Community Involvement and Philanthropy
- (01:10:36) Closing Thoughts and Farewell
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment