The CHEF Radio Podcast Eli Kulp

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen.
(00:00:00) Intro
(00:08:20) Approach to Writing Modernist Cuisine
(00:13:08) The Pioneering Chefs of Modernized Cooking
(00:18:42) Nathan’s Stephan Hawking Story
(00:24:25) From Microsoft to the Kitchen
(00:32:22) Where Nathan’s Inner Drive Comes From
(00:36:30) The Mind Blowing Photography Behind The Modernist Series
(00:42:51) Francisco Migoya and His Pivatol Roll In the Series
(00:45:52) Razza Pizza and other Restaurant's Approach to Pizza
(00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes
(01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen 
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 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.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we’ll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We’ll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it means to be mission-driven in today’s food industry. Stay tuned for an inspiring conversation with Chef Tracy Malechek
(00:00:00) Intro
(00:05:39) Start in Chicago 
(00:07:25) James Beard Talk / Origin of Birdies
(00:10:09) New York Experience
(00:14:46) Eli and Tracy ALMOST Cross Paths: Things learned at Del Posto
(00:24:36) Post Del Posto
(00:25:50) Takeaways from Blue Hill
(00:27:06) How Failure Impacts You
(00:28:32) Checking Out Gramercy Tavern
(00:30:17) Mike Anthony Umbrella
(00:33:01) Time at Untitled and Meeting Arjav
(00:37:19) The Coin Flip
(00:42:24) The Origin of the Name and Getting Birdies Ready
(00:47:40) Biggest Piece of Advice for Potential Restaurants Owners
(00:49:14) Overcoming Pressure of the Pandemic
(00:51:12) First Day of Birdies and it’s Unique Business Model 
(00:56:22) Balancing Parenthood and Restaurant Ownership 
(01:01:53) What it Means to Mission Driven Restaurant
(01:04:30) The Balance Between Profitability and Hospitality
(01:12:23) How the Birdies Menu Came to Be
(01:15:34) Key Behind the Birdies Popularity
(01:20:00) Noticing the Rise of Birdies
(01:27:27) Rapid Fire Round Up

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 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.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Susan Feniger and Mary Sue Millikan, two pioneering chefs behind acclaimed restaurants like Border Grill and Alice B. discuss their beginnings, challenges in the industry, and the influence of Mexican cuisine on their careers. From their early struggles at City Cafe to their television success, this conversation is packed with invaluable insights and heartwarming anecdotes.
 
 
(00:05:35) The Rigorous Schedule of Hot Tamale 
(00:06:54) The Start of Two Culinary Journeys 
(00:12:45) Sustaining Success and Navigating the Evolving Culinary Culture
(00:17:11) From Cookbook to Food Network Stars 
(00:22:42) The Impact of Julia Child and Other Culinary Tales
(00:37:00) Navigating Business Challenges and Strategic Decisions
(00:45:54) Exploring Mexican Cuisine and Southern California 
(00:54:00) Overcoming Challenges and Finding Success
(00:56:44) The Impact of Television on Culinary Careers 
(01:00:58) Breaking Barriers: Women in the Culinary World
(01:10:30) Changing the Dated Restaurant Model and Culture 
(01:33:55) Finding Motivation 

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 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.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

In this heartfelt episode, Chef Fiore Tedesco shares his remarkable personal and professional journey. Born deaf, Fiore faced significant challenges growing up in a large Italian family. The episode touches on his experiences with anxiety and trauma, his reflections on leadership and empathy, and the constant pursuit of balance in the demanding restaurant industry.
 
(00:00) Intro
(05:24) A Culinary Legacy: Growing Up in a Hardcore Italian Family
(10:52) The Power of Music and Overcoming Deafness
(24:05) Finding Balance: The Struggle and Joy of a Chef's Life
(28:59) Redefining Success Beyond the Kitchen
(30:16) A New Perspective on Cooking and Humility
(35:36) The Transformative Moment: Gaining the Gift of Hearing
(38:13) The Power of Medicine in Overcoming Disability
(38:52) Finding Value in Dreams Amidst Life's Challenges
(42:16) The Journey to Humility and Healing
(42:42) Confronting Trauma and Embracing Vulnerability
(44:16) The Transformative Impact of Parenthood
(45:30) The Role of Therapy in Personal Growth
(46:40) Discovering Anxiety and the Path to Healing
(49:56) The Evolution of a Chef: From Dreams to Reality
(52:57) Creating an Ethical Restaurant Model
(01:02:11) Launching Bambino: A New Culinary Adventure
(01:10:58) Leadership, Vulnerability, and the Path Forward

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 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.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel.
(1:30) Opening A New Café: Sofreh and Sofreh Cafe (5:49) Nasim’s Early Life (12:43) Navigating the Revolution (15:35) Some Early Culinary Lessons (20:30) The Culture of Iran through Nasim’s eyes (24:22) The Decision to Come to the United States (28:10) A Fresh Start with No Resources (29:30) Developing a Family and the Idea of Sofreh (38:30) Teaching Newcomers about Iranian Cuisine (43:15) the Process of Opening Sofreh (47:05) Sofreh's Menu Development and Evolution (1:10:23) Nasim's Breaks Down The Use of Whey and Mushrooms (1:14:40) The Inspiration Behind the Look of Sofreh (1:17:51) Words of Advice for Anyone Looking for a Career Change (1:21:30) The Rise of Sofreh (1:24:25) Cooking at the White House
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 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.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Embark on a gripping journey of resilience and redemption with Chef Gregory Gourdet in this riveting episode! Brace yourself for a rollercoaster of ambition, setbacks, and ultimately, triumph. In a world where success is often elusive, Gregory's story reminds us that the path to greatness is anything but linear. Join us as we unravel the challenges he faced on his quest to self-discovery and celebrate the inspiring triumph that awaits. Tune in now for a tale that will keep you captivated until the very end!
 
Here's what else is discussed:
(00:01:28) A Kid From Queens to a Resident of Oregon 
(00:04:15) Seafood of Oregon
(00:06:45) The Food of Queens
(00:08:45) Birth of Kann
(00:12:18) Changing the Menu at Kann
(00:13:30) Why Portland for Kann's Home
(00:16:12) Time At Jean Georges
(00:18:33) Finding Culinary School and The Early Years of His Culinary Journey 
(00:21:58) Inspiration from Jean Goerges Healthy View & Gregory's Books
(00:28:10) Food and The World Intertwined
(00:31:10) How the Current State of Haiti Affects Gregory 
(00:35:10) Sharing the Story of Haiti Through The Menu 
(00:37:45) Story behind Sousal Their Underground Bar
(00:39:48) Gregory's Past with Substance Abuse
(00:45:12) A Brush with Death
(00:47:55) How Sauce Box Changed Gregory's Perspective 
(00:49:40) How the Culinary and Drug Culture Go Hand in Hand
(00:52:16) Ben’s Friends - A Pathway to Sobriety
(00:55:50) How Gregory Embraced Running Culture
(00:58:30) Rapid Fire Round Up

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 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.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.