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, barely felt by the guests, or it could be a clean break to start anew.
Today’s Guest, Dominic Piperno, a South Jersey native, recently made the life-changing decision to go from an ala carte menu, where he was working 100 hours plus, to a bimonthly, rotating prefix menu, where the chefs are able to become students of the game again and learn new techniques, dishes and create exciting new menus. What was the reason for this? Well, it was because he realized he was working himself towards inevitable burn out and he was tired of missing many of his young daughters milestones as well as not spending enough time with the rest of his family. Tune in and here how a chef, who was at his breaking point, was able to envision a new phase and a more sustainable vision for his restaurant, Hearthside 2.0
Here’s what else we talked about:
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.
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 79: Chef Rich Torrisi of Torrisi Restaurant and Major Food Group
Episode 78: Chef Eli Collins of a.kitchen + a.bar
Episode 77: Chef Stuart Brioza of State Bird Provisions, The Progress and The Anchovy Bar
Episode 76: Chef Christopher Kearse of Forsythia
Episode 75: Chef Andrew Carmellini of The Dutch & NoHo Hospitality Group
Episode 74: The Kitchen Culture Code
Episode 73: Chef Philip Krajeck of Rolf & Daughters and Folk Restaurants
Episode 72: Geno Vento of Geno’s World Famous Cheesesteak's
Episode 71: Chef Kurt Evans of Everybody Eats
Episode 70: Jen Carroll of Carroll Couture Cuisine
Nok Suntaranon of Kalaya Restaurant
Chefs Angie Rito & Scott Tacinelli of Don Angie NYC
Chef Yehuda Sichel of Huda
Chefs Scott Calhoun and Dave Feola of Ember & Ash
Justin Rosenberg of Honeygrow
Chef Wylie Dufresne of wd~50
Christopher Curtin of Éclat Chocolate
Chef Ron McKinlay of Canoe Restaurant
Chef Tyler Akin of Le Cavalier
Alex Talbot of Curiosity Doughnuts & Ideas In Food
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