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 Dabney and now at his newest restaurant, Petite Cerise in DC. Chef Jeremiah only had one goal in life, and that was to be a professional skateboarder, but it was when he saw some cooks at a local pizza shop, where he was delivering pizzas, putting...

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 practices, mentorship, fundraisers, and foundations, but maybe one of the single biggest impacts we can make is through our own responsible purchasing and sourcing and teaching the next generation the importance of being stewards of our foodways and food...

What has luck got to do with it? Well, the short answer is absolutely nothing, and when Chef John Shields and his wife, Karen, took a leap of faith and moved to a little-known town in rural Virginia, they had no idea how life-changing that decision would be. It was after a New York Times writer stumbled upon their groundbreaking cooking at the little country inn named Town House in Chilhowie, Virginia, where they were really developing their style of cooking, that their careers really took...

Do you love a good redemption story? If you do, you're going to want to listen to this podcast because today's guest, Chef Eric Leveillee of Lacroix restaurant, has gone through hell and back to find his success. As someone who grew up in a household with dependency issues, Eric was nearly destined to find himself following the same path. And after years of addiction, he was able to transcend his addiction and become a shining example of what it means to be truly resilient. Now, sober and...

After growing up in Texas and getting her feet wet in the industry, Chef Sarah Grueneberg made the move to Chicago to develop herself further in restaurants that operated at a whole other level. What she found was that she wasn't prepared, and she struggled mightily to find her identity in the kitchen in the new city. After nearly giving up and becoming a flight attendant, she realized that she was meant to cook and that she could only see herself being happy as a chef. Do what makes you...

As someone who was interested in food from multiple angles at a very young age and who created a reverse flow chart to find out exactly what was the best career choice for them, food celebrity and host of many different popular shows, Adam Richman, is a force to be reckoned with when it comes to all things food. I could tell immediately that this is a man obsessed with, not just food, but the stories of the food and the intrepid souls who created these ingenious flavors, techniques, and...

For today’s guest, chef Eddie Konrad of Messina Club in Philadelphia, cooking was not something that was a real focus in his family, and just like the majority of the world, big extravagant meals were saved for the holidays, thus making them that much more special. In between the holidays, dinner was more for sustenance than experience, and with everybody living their busy lives, dinner was mostly made up of whatever was readily available, affordable, and simple. But, as you’ll hear in the...

Whenever a cook asks me for my advice when they are starting out, I always tell them to find the best chef they can and then just put your head down and work hard for them. This strategy is nearly bulletproof and will almost always pay dividends down the road, even if you don't think so right away.  And that's exactly how chef Katie Button, of Asheville, North Carolina, did it when she got her first job working at Café Atlantico in Washington, DC, when José Andrés was early in building his...

For this episode we head out to the Rocky Mountains, where chef Caroline Glover of Annette restaurant in Aurora, Colorado, joins us to talk about her journey, which started as an improbable cook and has culminated in a 2022 James Beard Award for Best Chef. See, what Caroline innately possesses that allowed her to achieve what she has, is an amazing work ethic, and as she says it, while working at the famous/infamous gastropub that started that trend in America, The Spotted Pig in NYC, she...

If you want to be a great chef someday, you are going to have to put in the time. Period. It’s simply a tough job, and Evan sums it up perfectly. He can pay you $120,000 a year to be a line cook, but it is still going to be hard; you’re going to have to work more than you want to, you’ll still get burned, and you’ll still have a long list. It’s just a hard job. It doesn’t matter if you’re working at the local diner or at the three Michelin starred restaurant; there are a lot of similar tasks...

Often the words resilience, hard work, and creativity are used to describe the key skill sets required to be successful in this industry. But, there's one more really important skill set that can be easily overlooked, and that would be resourcefulness. Resourcefulness is defined as "Having the ability to find quick and clever ways to overcome difficulties". In fact, arguably the most resourceful person in the history of our planet is someone whose name has become an adjective when you need a...

Traveling opens up our eyes to other cultures and new cuisines, allowing us to experience the world through a different lens and appreciate what it has to offer. Especially for chefs, learning the history of food and tasting local products can change how we view food. Today’s guest spent years living and working in Bergamo, Italy, which fed his love for Italian cuisine and changed the trajectory of his career. Jeff Michaud, owner of restaurant Osteria in Philadelphia, sits down with host Eli...

Once an award-winning chef at Ubuntu making acclaimed vegetable-focused food, Chef Jeremy Fox was struggling to deal with his anxiety and imposter syndrome. He spent years stuck in the persona he felt he was expected to be, building a bad reputation along the way.  Today, Jeremy joins host Eli Kulp to discuss his past and lessons learned, career highlights, and more importantly, his future. He recalls those early career days, and how his family and education as a chef inspired his food. ...

If you think back to the early days when you first started in this industry, you'll probably remember fondly some of those early memories of working on the line, battling it out with your fellow cooks and friends, just hoping to get to the end of service without running out of mise en place. But those are the moments that you forged really close bonds with your colleagues as you would finish service, maybe get a shift drink, and then head out into the night in search of something fun to get...

All too often, it's the loud, brash, and cocky chefs that snatch the headlines while the truly dedicated, food-obsessed chefs toil away in their kitchens cooking their asses off and calculating every move. In a restaurant world dominated by big egos, Chef Eli Collins of a.kitchen quietly lets his food speak for itself.  Eli is what you might call a chef's chef, which means that the admiration and respect he garners from his peers within the industry sometimes outweighs the attention he...

Would you believe me if I told you anchovies fell from the sky in San Francisco? Well, that is literally what has happened there, and it couldn’t have been a better omen for our one of our guest's restaurants, The Anchovy Bar.  Chef Stuart Brioza was named one of the Best New chefs by Food & Wine magazine in 2003, and is also the founder, partner, and chef of State Bird Provisions, The Progress, and The Anchovy Bar, all of which are in San Francisco. Not to mention a self-appointed...

After sustaining a major life-altering injury, Christopher Kearse, now chef and owner of Forsythia restaurant in Philadelphia, pushed through the odds and graduated college as the valedictorian, while still recovering from his injury, and then pushed himself to work at some of the best kitchens in the country. Not only did he work with some of the best chefs and restaurants, he ended up opening his own restaurant, despite having the odds stacked against him. Injuries aside, Chris’s journey...

True passion for cooking cannot be faked. It takes something special to withstand the grueling work and hours while perfecting the craft. The restaurant industry isn’t kind to all, but those built for it, last. It takes a love that will take you around the world tasting everything, talking to chefs and locals, learning the land where the food is grown, tasting, experiencing, and everything in between. Knowing this, the fact that someone can rise out of the ranks and have their hands in 15...

Hello everyone! Here's a little bonus episode for you as Eli sits down with one of the region's best barbecue chefs to get a sneak peek at what he's cooking up for his upcoming guest chef appearance for Delicious City's Philly Grown Food & Music series that is happening every Tuesday this summer at Liberty Point. Chef Chad is guest cheffing at, what is now, the inaugural event, and you're going to want to listen in on this mini episode to get all the juicy details about what this super...

“Often restaurants are comprised of a bunch of broken toys that have never had the sense of belonging” This statement rings true for many restaurants which is why culture plays a big role in whether a restaurant succeeds or fails, and unfortunately the current kitchen culture is a bit broken. From line cooks at the local diner, to Michelin star restaurants in France, the broken kitchen culture permeates through all. It seems that the nature of the business (see above statement), including...

Working your way up from dishwasher to chef to restaurant owner is the ultimate success story, but no easy task. Something our guest can be proud to say he has achieved, not only as an owner of one restaurant, but two successful establishments that we can’t stop raving about. In today’s episode, Philip Krajeck, owner of Rolf and Daughters and the newly opened Folk in Nashville, Tennessee, sits down with host and friend, Eli Kulp to discuss his lifelong passion for food and his journey in...

A big week for the Philly restaurant community as the annual James Beard foundation award ceremony happening in Chicago on Monday, June 13 where chef Eli's business partner, Ellen Yin, is up for the Restaurateur Of The Year and then we have Christina Martinez of South Philly Barbacoa, Jesse Ito of Royal Izakaya and Nok Suntarnanon of Kalaya Thai Kitchen! All South Philly chefs battling it out for Best Chef Mid-Atlantic...crazy! And then secondly, we are announcing the Listener Appreciation...

What's the first thing people think about when the great city of Philadelphia is mentioned? What's the single most common reference to Philadelphia? Oh so often, it is the cheesesteak. The ubiquitous hot meat sandwich, covered with cheese whiz that so many Philadelphians love, but some even loathe.  It's often mentioned before such historical giants as the declaration of independence, the writing of the constitution, or even the Liberty Bell itself.  And of course, if you've ever spent time...

In the third and final interview of the CHEF Radio LIVE! event, Eli sits down with Chef Kurt Evans of Everybody Eats, which is a group dedicated to increasing food security and building community and their mission is to nourish hungry people and lead the community in the fight against hunger.  Chef Kurt is also fighting for reform in the US criminal justice system – using food as his medium.  Through the ground-breaking End Mass Incarceration dining series, which is a brave new restaurant...

In the second of the three part podcast, CHEF Radio Live!, Chef Jenn Carroll joins Eli on stage to discuss her latest venture where she brings exciting and meaningful events to life with her company, Carroll Couture Cuisine, as well as all the amazing online work that she's doing to teach aspiring chefs and home cooks different recipes and techniques. They dive into her history working with such great chefs as Eric Ripert of Le Bernadin, the three Michelin starred temple of seafood in NYC,...