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 profitable restaurant, chefs find themselves assuming the roles of part-time therapists, plumbers, dishwashers, and maintenance personnel. While these daily responsibilities are integral, chefs must elevate their perspective beyond the immediate tasks, recognizing that the traditional role has evolved add our positions as role models and trendsetters require to look at how we can help the evolving world outside of our restaurants.
Chef Matt Orlando is an absolute visionary and his work at *the now concluded Amass* in Copenhagen, Denmark, forged the pathway for other chefs to see how they can have a major impact on reducing food waste, thus helping with the needs for action when it comes to the future of our planet.
⚠️ One note before you get to the show, because we are calling international, we had some challenging moments with the technology, so please forgive the less the desirable recording quality. We apologize and will try to be better next time.🤘
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 make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
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.
This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀
Episode 98: Chef Ana Castro of Lengua Madre and Acamaya in New Orleans
Episode 97: Chef Amanda Cohen of Dirt Candy
Josh Sharkey - Chef, Entrepreneur and Founder of meez
Episode 96: Dominic Piperno of Hearthside
Episode 95: Ashleigh Shanti of Good Hot Fish
Episode 94: Chef Johnny Spero of Reverie and Bar Spero
Episode 93: Alon Shaya of Saba, Safta and Miss River Restaurants
Episode 92: Chef Jeremiah Langhorne of The Dabney & Petite Cerise in Washington DC
Episode 91: Farmer Lee Jones and Chef Jamie Simpson of the Chef's Garden
Episode 90: Chef John Shields of Smyth and The Loyalist
Episode 89: Chef Eric Leveillee of Lacroix Restaurant
Episode 88: Chef Sarah Grueneberg of Monteverde Restaurant and Pastificio
Episode 87: Adam Richman of the History Channel
Episode 86: Chef Eddie Konrad of Messina Club
Episode 85 – Chef Katie Button of Cúrate restaurant and La Bodega
Episode 84 – Chef Caroline Glover of Annette restaurant
Episode 83 – Chef Evan Rich of Rich Table and RT Rotisserie
Episode 82 - Chef & Writer Kiki Aranita of Poi Dog
Episode 81 – Chef Jeff Michaud of Osteria & La Via Gaia
Episode 80 – Jeremy Fox of Birdie G's and Rustic Canyon
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