<description>&lt;p&gt;Intro - hey Chefies, I’m Chef Jourdan-Cha’Taun and you are now tuned in to Chefish&lt;/p&gt;
&lt;p&gt;Chef Dayana Joseph, also known as "Chef Day", is a French and Italian fine dining trained Chef from Haiti. the Haitian-born chef moved to Florida when she was seven and then later to New York City at age 20. After working in luxury fashion for about a year, she found herself unfulfilled. Chef Day's career began working with the Dinex group, with Chef Daniel Boulud, where she worked at several of his restaurants including Restaurant Daniel, Bar Boulud, and Boulud Sud. She then worked at Spring Place at Spring Studios developing recipes for the restaurant and catering division. Soon after, Chef Day started her own supper club in NYC. Chef Day has also taught culinary classes and nutritional health to Elementary, and Middle school aged children in Brooklyn. Today Chef Day is currently the Executive Chef The Thompson Hotel Buckhead/Atlanta, Ga.
 
 Welcome Chef DAY to Chefish &lt;/p&gt;
&lt;p&gt;Who - We know we gave a brief intro but tell us what it was like growing up. How was it moving from Haiti to Florida ? &lt;/p&gt;
&lt;p&gt;What made you take the leap of faith and move to NYC? &lt;/p&gt;
&lt;p&gt;Starter 
Why - Just to give our listeners a Taste,  what was it like working in the Dinex group restaurants ? &lt;/p&gt;
&lt;p&gt;Main Coarse &lt;/p&gt;
&lt;p&gt;When - When did you fall in love with food? &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;
&lt;p&gt;Talk about the moment you knew this was it.  &lt;/p&gt;
&lt;/li&gt;
&lt;li&gt;
&lt;p&gt;When was the turning point in your career? When did you decide to take the step and start your supper clubs in NYC ? &lt;/p&gt;
&lt;/li&gt;
&lt;li&gt;
&lt;p&gt;For our Chefies who may not be familiar, tell us what that is ( supper club) &lt;/p&gt;
&lt;/li&gt;
&lt;li&gt;
&lt;p&gt;What were some things that went into you deciding the perfect menu and theme for these events ? 
-As an exceutive Chef do you face any challenges with being in a male dominated  space?&lt;/p&gt;
&lt;/li&gt;
&lt;li&gt;
&lt;p&gt;How did you build your confidence when demanding for more ( this can be money, percentages, etc) &lt;/p&gt;
&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Recipe for success &lt;/p&gt;
&lt;p&gt;Leave listeners with some tips, affirmations, and do’s/ don’ts on their journey - for anyone like you finding their way in food. &lt;/p&gt;
&lt;p&gt;Palate Cleanser:
After a long day of work. What are you making to eat? When you cooking, what are you listening to? &lt;/p&gt;
&lt;p&gt;Dessert &lt;/p&gt;
&lt;p&gt;Tell us about the Momma Project- will you be doing that or any other initiatives anytime soon? &lt;/p&gt;
&lt;p&gt;Outro 
Tell us about any other projects you have coming and Where can our  chefies can  find you, &lt;/p&gt;
&lt;p&gt;Follow Chefish Podcast &lt;/p&gt;
&lt;p&gt;@ChefishPodcast&lt;/p&gt;</description>

Chef Day of Dining w/ Day 

Chefish w/ Jourdan-Cha'Taun EP 10 w/ Chef Day

<description>&lt;p&gt;At a young age Josh Swinney developed a passion for the arts. From drawing to music, he loved being creative. In his early teenage years, he developed an interest in cooking and started learning the ropes from his friend’s dad who was an accomplished Chef. After high school Josh went to culinary school at The Art Institute of Charlotte. Chef Josh has worked in corporate dining , mom and pops and more. Today he enjoys helping other businesses through his company Sincere Fare. &lt;/p&gt;
&lt;p&gt;Welcome to Chef Josh to Chefish &lt;/p&gt;
&lt;p&gt;Starter &lt;/p&gt;
&lt;p&gt;I know we gave your intro but in your own words tell us how you got into food?  &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Guest will have a chance to intro themselves talk about their medium within the food world.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Just to give our listeners a Taste- You are a photographer as well, what lead to that ? We you just tired of bad food pics?  &lt;/p&gt;
&lt;p&gt;Main Coarse &lt;/p&gt;
&lt;p&gt;When did you fall in love with building community through food ? &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;What was the moment where you were like “this is it” &lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;You spoke about working in corporate dining are there certain skills that can be used to make smaller food businesses better ?&lt;/p&gt;
&lt;p&gt;How do you decide what type of corporate partners to collaborate with ? &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Have you have had any moments where you didn’t feel properly compensated ? How did you navigate that? &lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Recipe for success &lt;/p&gt;
&lt;p&gt;Tell me 3 you want everyone to know about the business? Or that you would tell your younger self. &lt;/p&gt;
&lt;p&gt;Palate Cleanser:
After a long day of shooting. What are you making to eat? When you are on set, what are you listening to? &lt;/p&gt;
&lt;p&gt;Dessert &lt;/p&gt;
&lt;p&gt;Let’s talk about the ways you’ve set the bar for people of color in food . Sincere Fare is a company based in service what are some initiatives that you all have available for chefies &lt;/p&gt;
&lt;p&gt;Outro 
Tell us whats next for you ? Are you doing any tv ? Tell us whats next and where our chefies can find you &lt;/p&gt;
&lt;p&gt;Follow Chef Josh on Instagram 
@creatingwithjosh&lt;/p&gt;</description>

Owner of Sincere Fare 

Chefish w/ Jourdan-Cha'Taun EP 9 w/ Chef Josh 

<description>&lt;p&gt;Intro - Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chef•ish &lt;/p&gt;
&lt;p&gt;Who - Chef Razia Sabour - Grew up cooking with her family.  Growing up with a  family of 12 her father was a chef and taught her how to use the proper tools. Growing up in Washington, D.C., with a peach tree and herbs growing in her front yard, a grapevine on the back porch, and trips to the freshwater spring contributed to her inspiration for her culinary company. When Sabour went off to college, she lived in a suite with five people and she began cooking for her roommates and now husband. Today Chef Razia runs Fuller Food, the premier catering company for Atlanta's film and TV industry. While her greatest inspiration are her children, who have now fallen in love with the art of food. And are at the ages to come to work &amp;amp; explore with mom.&lt;/p&gt;
&lt;p&gt;Welcome to Chefish, Chef Razia &lt;/p&gt;
&lt;p&gt;Starter &lt;/p&gt;
&lt;p&gt;I know we gave your intro but in your own words how to you preserve heritage through food&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Guest well have a chance to intro themselves talk about their medium within the food world.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Just to give our listeners a Taste - give an idea of whats it’s like being an momtrepreneur  ? &lt;/p&gt;
&lt;p&gt;Main Coarse &lt;/p&gt;
&lt;p&gt;When did you fall in love with food? &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;What was the moment where you were like “this is it” &lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;When was the turning point in your career , Inspiration behind Fuller Food&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Talk a point a moment you had to pivot, go bigger, take a break or simply readjust. &lt;/li&gt;
&lt;li&gt;Considering catering is a huge part of your business. Can you break down what a typical contract or invoice looks like?&lt;/li&gt;
&lt;li&gt;I know you won OWN networks The Great Soul Food Cook-Off. What was that experience like? What doors did that opportunity open for you? &lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Recipe for success &lt;/p&gt;
&lt;p&gt;Tell me 3 you want everyone to know about the business? Or that you would tell your younger self. &lt;/p&gt;
&lt;p&gt;Dessert &lt;/p&gt;
&lt;p&gt;Tell us how love has helped you on your journey- sisterhood, and having family be apart of your business model. &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;What was the process like preparing for such an amazing opportunity&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Outro 
Where can we find them&lt;/p&gt;</description>

Chef Razia from The Great Soul Food Cook Off 

Chefish w/ Jourdan-Cha'Taun EP 8 ft. Chef Razia

<description>&lt;p&gt;Chefish w/Chef Aleem
Executive Chef, Restaurant Owner, Caterer &amp;amp; Private Chef&lt;/p&gt;
&lt;p&gt;Intro
Chef Aleem was born &amp;amp; raised in Washington DC. Attending performing arts school as a kid. Where the seed was planted cooking in his moms kitchen. He wasn't focused on singing or dancing. He was focused on Culinary Artistry. Initially he didn't see it as a serious or profitable career path. There were some years of hustling &amp;amp; trying to figure things out. Aleem started having kids at a young age. Sadly his children's mother passed away. While his kids were still very young. That forced him to figure his life out &amp;amp; become a stable father for his children. Chef Aleem got formal training at Le Cordon Bleu in Tucker GA. Early on he tested the water with his own small takeout spot. Where he made a name for himself, &amp;amp; linked with 2 Chainz. He has been a private chef for the likes of 2 Chainz, Rick Ross &amp;amp; Justin Bieber, to name a few. His private chef experience has taken him to international destinations, working tours, and spearheading Esco Bar Lounge when it initially opened in ATL. Aleem is now the Executive Chef &amp;amp; Owner of Plated Lounge in Atlanta GA. While also owning &amp;amp; operating  Plated Pleasure Catering &amp;amp; Event Planning.
 
Welcoming to the Couch Chef Aleem&lt;/p&gt;
&lt;p&gt;For my Cheffies out there wondering Chef Aleem &amp;amp; I met through IG &amp;amp; once I moved to Atlanta we met &amp;amp; Have been friends ever since!&lt;/p&gt;
&lt;p&gt;Who
I know I gave a brief intro. But in your own words. Tell us more about growing up in Washington DC &amp;amp; going to a performing arts school. How was it moving from DC to Atlanta? Did you feel like there was any culture shock? &lt;/p&gt;
&lt;p&gt;How did you transition from being a Culinary Graduate to a Private Chef for celebrities? How important do you think fair is when taking a leap like that?&lt;/p&gt;
&lt;p&gt;Starter
Why just to give our listeners a taste  - What was it like cooking on tour? &lt;/p&gt;
&lt;p&gt;Main Course&lt;/p&gt;
&lt;p&gt;When: When did you fall in love with food and decide this was gonna be it? What or Who would you say is your greatest influence in the kitchen?&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;When was there a major turning point in your career? &lt;/li&gt;
&lt;li&gt;I know you have done restaurant consulting. When did you decide to pivot &amp;amp; open your own Brick &amp;amp; Mortar?&lt;/li&gt;
&lt;li&gt;Considering you've been cooking for over 20yrs have you ever felt burnt out &amp;amp; wanted to leave the industry?&lt;/li&gt;
&lt;li&gt;At what point did you start your catering company? Was event planning just something that came naturally after you launched the catering side.&lt;/li&gt;
&lt;li&gt;What was it like creating the Meal Time Cookbook w/2 Chainz? &lt;/li&gt;
&lt;li&gt;What has been your greatest lesson opening Plated Lounge?&lt;/li&gt;
&lt;li&gt;For those thinking about opening a restaurant. What's your top 2 pieces of financial advice?&lt;/li&gt;
&lt;li&gt;When running a team, what are some differences you've noticed between men &amp;amp; women in the kitchen?&lt;/li&gt;
&lt;li&gt;What are some keys to balancing the budget?&lt;/li&gt;
&lt;li&gt;I know fatherhood is extremely important to you. How has fatherhood affected your work life balance? And you've kept the business in the family. Do your sons want to ultimately open their own spots one day? &lt;/li&gt;
&lt;li&gt;You are a grandfather now. How important is legacy building to you?&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Recipe for success
For those out there listening that might be interested in becoming a private chef for celebrities. What are the top 3 things you think they should know? &lt;/p&gt;
&lt;p&gt;Palate Cleanser:
After a long day of cooking at the restaurant. What are you making yourself to eat? When you are creating in the kitchen, what music are you listening to?&lt;/p&gt;
&lt;p&gt;Dessert 
Can you tell me more about your nonprofit Cool Kids cook?&lt;/p&gt;
&lt;p&gt;Outro
Besides Plated Lounge, and Plated Pleasure Catering &amp;amp; Events. Are you planning on opening Plated 2 or another concept? Tell us what's next for you.
Please tell my Cheffies where they can find you.&lt;/p&gt;
&lt;p&gt;Follow Chef Aleem on IG -chef_aleem&lt;/p&gt;</description>

Chef Aleem of Plated Lounge 

Chefish w/ Jourdan-Cha'Taun EP 7 ft. Chef Aleem

<description>&lt;p&gt;&lt;strong&gt;Intro&lt;/strong&gt; - Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chef•ish &lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Who&lt;/strong&gt; -
Briana Riddock is a chef, food writer, recipe developer, and the woman behind The Seasoning Bottle LLC, a boutique catering &amp;amp; food media company. She actually studied at NYU &amp;amp; got her masters in  Food Studies. Briannas loved for food started out young. With memories of using her easy bake oven. As she got older shed be sure to cook dinner for him mom, so that she didn’t have to at the end of a long days work. After some time she realized she should document her recipes &amp;amp; spiced up her brother camera to capture her food as well. Which is where her blog was born!  Coming from Jamaican parents, she’s always been sure to infuse those flavors in her cooking style approach. Briana is the current Executive Chef at one of Atlantas premier hotspots, Rock Steady! She hold over a decade of experience in the business. Briana is passionate about sharing her skills and knowledge to empower rising women chefs. She devotes her free time to building her brand #dopegirlscook. Popular in the local culinary scene, Briana was listed as the “Top Three Rising Star Black Chefs” by Atlanta Magazine and featured in Sheen Magazine’s ‘Women in Power’ issue in 2021. She’s no stranger to the camera, and is Food Network’s ‘Raid the Fridge’ competition show winner.&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Starter &lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;I know we gave your intro but in your own words how did you get into food? &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Guest will have a chance to intro themselves talk about their medium within the food world.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;Just to give our listeners a Taste - Why does your upbringing &amp;amp; heritage play such a major part in the dishes you cook? How’s it feel to be promoted from the executive pastry chef, to the overall Executive Head Chef of Rocksteady? &lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Main Coarse &lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;When did you fall in love with food? &lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;What was the moment where you were like “this is it”  with you food Blog?&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;When was the turning point in your career , that you took your blog to the streets &amp;amp; started cooking professionally? 
-How would you say your food education background as affected your approach?
-I noticed you were able to study abroad in Paris for your thesis. How was that? Were you cooking in kitchen while you were there?
-I also saw that you traveled to Thailand a few years back with friends &amp;amp; took a Thai cooking class.
-Whats your top food destination you’ve traveled to and why?
-Do you always make it a point to pick up a cooking class when traveling internationally?&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Do you think your experience as a competitive chef has changed your approach to food?&lt;/li&gt;
&lt;li&gt;Have you had any issues with being recognized &amp;amp; respected as the boss in the kitchen? In such a male dominate space?&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;- Any advise to those that want to switch from sweet to savory side of things?
-Can you tell us more about executive chef salaries? And contract negotiations in the coporate space of resturants?
-I know you started cooking as a child, but was anyone in your family a chef, cook or baker? Who was your greatest food influence within your family or growing up-What would you say has been your greatest accomplishment in your career?
-When I was reading about you I noticed you mentioned some issues with self doubt, with a dash of imposter syndrome. How did you overcome that? And how important is it to stay onto of your mental health in this business?&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Recipe for success&lt;/strong&gt; &lt;/p&gt;
&lt;p&gt;Tell me 3 things you want everyone to know about the business? Or that you would tell your younger self. &lt;/p&gt;
&lt;p&gt;&lt;strong&gt;For our palate cleanser:&lt;/strong&gt;
When you are cooking in the kitchen, what are you listening to?
After a long day of work, what’s your go to meal when you get home?&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Dessert &lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Tell us how you prepared for Raid The Fridge? &lt;/p&gt;
&lt;p&gt;Would you compete on TV again? What would your dream Cooking show look like?&lt;/p&gt;
&lt;p&gt;Can you share more about your dinner series? Will you be doing any this year? I believe last years was in Jamaica. How was that?&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Outro&lt;/strong&gt; 
Beyond Rocksteady, and your Seasoning in a Bottle &amp;amp; Dope girls cook brand. What’s next for you?
Please tell my Cheffies Where can we find them &lt;/p&gt;
&lt;p&gt;Find Chef Briana &lt;/p&gt;
&lt;p&gt;Executive Chef of Rocksteady ATL &amp;amp; Owner of Dope Girls Cook clothing brand&lt;/p&gt;
&lt;p&gt;&lt;a href="https://instagram.com/seasoningbottle?igshid=MWI4MTIyMDE=" rel="nofollow"&gt;https://instagram.com/seasoningbottle?igshid=MWI4MTIyMDE=&lt;/a&gt;&lt;/p&gt;</description>

Chef Bri of RockSteady 

Ep.6 – Chefish w/ Jourdan-Cha'Taun EP 6 ft. Chef Briana

Every week on Chef*ish we will be choppin it up about all the ups, downs, ins & outs of the this business! I will invite other chefs & food professionals to share their experiences on how they got started, when they fell in love with cooking. And we will share their challenges as well, as their most magical moments in their careers! If you are just beginning or a well seasoned vet, I’m sure this is a pod you’ll LOVE Make sure you are following us anywhere you listen to podcasts. Don't forget to leave a rate and review, you might just hear me shout you out on the next episode! LETTUCE PREY CHEFIES 🙏🏽🤲🏽

- 

Meet JOURDAN CHA’TAUN: Welcome to Chef*Ish. My name is Jourdan Cha’Taun I am a private chef to the stars and have been in this business for over 20 years. I have worked with Sean Combs, Tyler Perry, Floyd Mayweather, & Dwight Howard, just to name a few. I moved to NYC in 2007 from Seattle, WA with a dream to become a private chef to the stars. I had no prior experience working with high profile clients. And I could only get cooking jobs in restaurants making $7.49. I went through bouts of depression & wanted to leave and call it quits. Then I met a famous author & publicist Terrie M. Williams. She connected me to Sean Combs camp. And the rest was history but not without challenges. I have learned through trial and error how to negotiate prices, and the importance of work/life balance. Within the past 2 decades I have built relationships to last me a lifetime and Now that I have the full blueprint I want to help you reach your own goals in the food industry. 

Chefish

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