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 with all of these demands, how do you still maintain your creativity, your energy to lead, and your positive state of mind? Well, unsurprisingly, there is no easy answer, but in just a few minutes, you’re going to hear from chef and owner Johnny Spero, of Reverie and Bar Spero in Washington DC, who in ’22 saw his restaurant reduced to ashes and who is someone who strives to be a great chef, a great husband, and a great father, but as you hear, it is a delicate and ever-evolving task. Do you struggle with similar challenges? Well, if you do, pull up a seat at the table and give this one a listen.
Here’s some of what was discussed:
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.
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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com
Episode 114: Chef Gregory Gourdet of Kann and Sousol in Portland
Episode 113: Chef Michael Anthony of Gramercy Tavern in NYC
Episode 112: Chef Radio Live 2024 with Chefs Alex Kemp, Eric Leveillee, and Chance Anies
Episode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New Orleans
Episode 110: Missy Robbins of Lilia, Misi and Misi Pasta in Brooklyn NY
Episode 109: Hari Cameron of The Chef's Table in Rehoboth Beach
Episode 108: Charlie Mitchell of Clover Hill in Brooklyn
Episode 107: Matt Kelly of MK Hospitality in Durham, North Carolina
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Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia
Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH
Episode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the World
Episode 103: Justin Pichetrungsi of Anajak Thai in LA
Episode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & Roll
Episode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, Maine
Episode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex Group
Episode 99: Chef Dave Beran of Pasjoli in Santa Monica
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Josh Sharkey - Chef, Entrepreneur and Founder of meez
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