Eli Kulp
The CHEF Radio PodcastEpisodes
Episodes of The CHEF Radio Podcast
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In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to sett
10:10 Chef Alex Kemp: The Canadian chef who's taking Philadelphia by storm Impressions of his new hometown Persistence and Alex’s Culinary Journal His Time on No Reservations How Alex’s Experience Influences Him Today Montreal Restaurants Re
In this episode, we delve into the dynamic culinary partnership of Trey Smith and Blake Aguillard, who share a role as chefs at Saint-Germain. Together, they navigate the intricate dance of collaboration in the kitchen, where balancing creativi
Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance pla
Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, T
Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first b
Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the
That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the Voi•ãge dining series where he is joining fellow CHEF Radio alum, Nicholas Elmi of Lark restaurant! And in honor of Chef
This episode of CHEF Radio is brought to you by DryAger, the world’s leader in dry aging technology. Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary
Heavy is the head that wears the crown—an adage familiar to all. For chefs, the culmination of aspirations often transforms into a suffocating responsibility. Balancing the delicate dance between creative desires and the day-to-day demands of a
For this podcast, we have an author, publicist, and podcast host who recently published a book that has so many incredible and unique perspectives from an astounding number of industry-leading chefs from around the globe. The author, Shari Baye
What would you say if I told you that a Disney artist, who helped bring animated films to life as well as designed video games and Disney theme park attractions, won a James Beard award this year for Best Chef California? Well, in today's podca
How many different individuals go into serving one plate of food in a restaurant? How many people, including producers, delivery personnel, cooks, servers, and porters, does it take to get each singular ingredient of a dish to the table? Maybe
Do you have dreams of controlling your own destiny rather than waiting in line for your turn to step up in a restaurant owned by someone else? It seems like an obvious question, but maybe it isn’t because not everyone has the same ambition. Wha
For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to
What is the biggest moment in your career as a chef? Is it opening your first restaurant? Maybe it's when you receive an accolade that you were always dreaming of, or maybe it's getting a really nice review from your city's food critic. These a
Success in our business is never a linear path, and it will always be met with unexpected ups and downs that will challenge you at your lowest and enthrall you at your highest. After our guest, Ana Castro of Lengua Madre and the up-and-coming A
It's not every episode that we get to sit down and talk with a pioneer of our industry, and in today's show, we invite Chef Amanda Cohen to sit down and bring her incredible perspective on cooking and life as she reminisces about the vegetable
Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, h
There are so many phases throughout our lives, and restaurants are really no different. Many restaurants start off as one concept and then slowly evolve into what ultimately works best for the business. That evolution might be slow and gentle,
Every once in a while, there are these chefs, where it’s as if they've been hand picked by some sort of celestial chef “being”, that says, “Hey young chef, I know exactly the type of work you’re going to do“, and whether or not you subscribe to
Being a successful chef is so much more than being a great cook, and once you find yourself in that position, your attention is constantly being pulled away from the kitchen to handle business matters, HR, food costs, scheduling, etc. etc. So w
What happens when your passion meets purpose? Saba is what happens. Saba is Chef Alon Shaya’s flagship restaurant, which was his answer to that question and is the result of his passion for cooking helping him to find his purpose and his voice
James Beard award winning chef, Jeremiah Langhorne, sits down with Eli to talk about his improbable rise to one of the Mid Atlantic’s best chefs and why his work ethic, determination, and resilience are the keys to the success he has had at The
So how do you know, as a chef, where you should be putting your energy outside of your normal job description? Because quite often on CHEF Radio, we talk about how chefs have positive impacts outside of the kitchen through great leadership prac
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