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. What you are going to hear here today is the improbable story of a chef who was so driven to be their own boss that he bought a beat-up hot dog cart, shined it up with some stainless steel cleaner, hammered out some dents, and opened Portland, Maine’s first sushi hand roll cart, calling it Mr. Tuna.
Here's what else is on deck:
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 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.
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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 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
Thu Pham of Caphe Roasters
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