Chefish Indie Creative Podcasts

Intro - hey Chefies, I’m Chef Jourdan-Cha’Taun and you are now tuned in to Chefish

Chef Dayana Joseph, also known as "Chef Day", is a French and Italian fine dining trained Chef from Haiti. the Haitian-born chef moved to Florida when she was seven and then later to New York City at age 20. After working in luxury fashion for about a year, she found herself unfulfilled. Chef Day's career began working with the Dinex group, with Chef Daniel Boulud, where she worked at several of his restaurants including Restaurant Daniel, Bar Boulud, and Boulud Sud. She then worked at Spring Place at Spring Studios developing recipes for the restaurant and catering division. Soon after, Chef Day started her own supper club in NYC. Chef Day has also taught culinary classes and nutritional health to Elementary, and Middle school aged children in Brooklyn. Today Chef Day is currently the Executive Chef The Thompson Hotel Buckhead/Atlanta, Ga.
 
Welcome Chef DAY to Chefish

Who - We know we gave a brief intro but tell us what it was like growing up. How was it moving from Haiti to Florida ?

What made you take the leap of faith and move to NYC?

Starter
Why - Just to give our listeners a Taste, what was it like working in the Dinex group restaurants ?

Main Coarse

When - When did you fall in love with food?



Talk about the moment you knew this was it.



When was the turning point in your career? When did you decide to take the step and start your supper clubs in NYC ?



For our Chefies who may not be familiar, tell us what that is ( supper club)



What were some things that went into you deciding the perfect menu and theme for these events ?
-As an exceutive Chef do you face any challenges with being in a male dominated space?



How did you build your confidence when demanding for more ( this can be money, percentages, etc)



Recipe for success

Leave listeners with some tips, affirmations, and do’s/ don’ts on their journey - for anyone like you finding their way in food.

Palate Cleanser:
After a long day of work. What are you making to eat? When you cooking, what are you listening to?

Dessert

Tell us about the Momma Project- will you be doing that or any other initiatives anytime soon?

Outro
Tell us about any other projects you have coming and Where can our chefies can find you,

Follow Chefish Podcast

@ChefishPodcast

At a young age Josh Swinney developed a passion for the arts. From drawing to music, he loved being creative. In his early teenage years, he developed an interest in cooking and started learning the ropes from his friend’s dad who was an accomplished Chef. After high school Josh went to culinary school at The Art Institute of Charlotte. Chef Josh has worked in corporate dining , mom and pops and more. Today he enjoys helping other businesses through his company Sincere Fare.

Welcome to Chef Josh to Chefish

Starter

I know we gave your intro but in your own words tell us how you got into food?


Guest will have a chance to intro themselves talk about their medium within the food world.

Just to give our listeners a Taste- You are a photographer as well, what lead to that ? We you just tired of bad food pics?

Main Coarse

When did you fall in love with building community through food ?


What was the moment where you were like “this is it”

You spoke about working in corporate dining are there certain skills that can be used to make smaller food businesses better ?

How do you decide what type of corporate partners to collaborate with ?


Have you have had any moments where you didn’t feel properly compensated ? How did you navigate that?

Recipe for success

Tell me 3 you want everyone to know about the business? Or that you would tell your younger self.

Palate Cleanser:
After a long day of shooting. What are you making to eat? When you are on set, what are you listening to?

Dessert

Let’s talk about the ways you’ve set the bar for people of color in food . Sincere Fare is a company based in service what are some initiatives that you all have available for chefies

Outro
Tell us whats next for you ? Are you doing any tv ? Tell us whats next and where our chefies can find you

Follow Chef Josh on Instagram
@creatingwithjosh

Intro - Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chef•ish

Who - Chef Razia Sabour - Grew up cooking with her family.  Growing up with a family of 12 her father was a chef and taught her how to use the proper tools. Growing up in Washington, D.C., with a peach tree and herbs growing in her front yard, a grapevine on the back porch, and trips to the freshwater spring contributed to her inspiration for her culinary company. When Sabour went off to college, she lived in a suite with five people and she began cooking for her roommates and now husband. Today Chef Razia runs Fuller Food, the premier catering company for Atlanta's film and TV industry. While her greatest inspiration are her children, who have now fallen in love with the art of food. And are at the ages to come to work & explore with mom.

Welcome to Chefish, Chef Razia

Starter

I know we gave your intro but in your own words how to you preserve heritage through food


Guest well have a chance to intro themselves talk about their medium within the food world.

Just to give our listeners a Taste - give an idea of whats it’s like being an momtrepreneur ?

Main Coarse

When did you fall in love with food?


What was the moment where you were like “this is it”

When was the turning point in your career , Inspiration behind Fuller Food


Talk a point a moment you had to pivot, go bigger, take a break or simply readjust.
Considering catering is a huge part of your business. Can you break down what a typical contract or invoice looks like?
I know you won OWN networks The Great Soul Food Cook-Off. What was that experience like? What doors did that opportunity open for you?

Recipe for success

Tell me 3 you want everyone to know about the business? Or that you would tell your younger self.

Dessert

Tell us how love has helped you on your journey- sisterhood, and having family be apart of your business model.


What was the process like preparing for such an amazing opportunity

Outro
Where can we find them

Chefish w/Chef Aleem
Executive Chef, Restaurant Owner, Caterer & Private Chef

Intro
Chef Aleem was born & raised in Washington DC. Attending performing arts school as a kid. Where the seed was planted cooking in his moms kitchen. He wasn't focused on singing or dancing. He was focused on Culinary Artistry. Initially he didn't see it as a serious or profitable career path. There were some years of hustling & trying to figure things out. Aleem started having kids at a young age. Sadly his children's mother passed away. While his kids were still very young. That forced him to figure his life out & become a stable father for his children. Chef Aleem got formal training at Le Cordon Bleu in Tucker GA. Early on he tested the water with his own small takeout spot. Where he made a name for himself, & linked with 2 Chainz. He has been a private chef for the likes of 2 Chainz, Rick Ross & Justin Bieber, to name a few. His private chef experience has taken him to international destinations, working tours, and spearheading Esco Bar Lounge when it initially opened in ATL. Aleem is now the Executive Chef & Owner of Plated Lounge in Atlanta GA. While also owning & operating  Plated Pleasure Catering & Event Planning.
 
Welcoming to the Couch Chef Aleem

For my Cheffies out there wondering Chef Aleem & I met through IG & once I moved to Atlanta we met & Have been friends ever since!

Who
I know I gave a brief intro. But in your own words. Tell us more about growing up in Washington DC & going to a performing arts school. How was it moving from DC to Atlanta? Did you feel like there was any culture shock? 

How did you transition from being a Culinary Graduate to a Private Chef for celebrities? How important do you think fair is when taking a leap like that?

Starter
Why just to give our listeners a taste  - What was it like cooking on tour? 

Main Course

When: When did you fall in love with food and decide this was gonna be it? What or Who would you say is your greatest influence in the kitchen?


When was there a major turning point in your career? 
I know you have done restaurant consulting. When did you decide to pivot & open your own Brick & Mortar?
Considering you've been cooking for over 20yrs have you ever felt burnt out & wanted to leave the industry?
At what point did you start your catering company? Was event planning just something that came naturally after you launched the catering side.
What was it like creating the Meal Time Cookbook w/2 Chainz? 
What has been your greatest lesson opening Plated Lounge?
For those thinking about opening a restaurant. What's your top 2 pieces of financial advice?
When running a team, what are some differences you've noticed between men & women in the kitchen?
What are some keys to balancing the budget?
I know fatherhood is extremely important to you. How has fatherhood affected your work life balance? And you've kept the business in the family. Do your sons want to ultimately open their own spots one day? 
You are a grandfather now. How important is legacy building to you?

Recipe for success
For those out there listening that might be interested in becoming a private chef for celebrities. What are the top 3 things you think they should know? 

Palate Cleanser:
After a long day of cooking at the restaurant. What are you making yourself to eat? When you are creating in the kitchen, what music are you listening to?

Dessert 
Can you tell me more about your nonprofit Cool Kids cook?

Outro
Besides Plated Lounge, and Plated Pleasure Catering & Events. Are you planning on opening Plated 2 or another concept? Tell us what's next for you.
Please tell my Cheffies where they can find you.

Follow Chef Aleem on IG -chef_aleem

Intro - Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chef•ish 

Who -
Briana Riddock is a chef, food writer, recipe developer, and the woman behind The Seasoning Bottle LLC, a boutique catering & food media company. She actually studied at NYU & got her masters in  Food Studies. Briannas loved for food started out young. With memories of using her easy bake oven. As she got older shed be sure to cook dinner for him mom, so that she didn’t have to at the end of a long days work. After some time she realized she should document her recipes & spiced up her brother camera to capture her food as well. Which is where her blog was born!  Coming from Jamaican parents, she’s always been sure to infuse those flavors in her cooking style approach. Briana is the current Executive Chef at one of Atlantas premier hotspots, Rock Steady! She hold over a decade of experience in the business. Briana is passionate about sharing her skills and knowledge to empower rising women chefs. She devotes her free time to building her brand #dopegirlscook. Popular in the local culinary scene, Briana was listed as the “Top Three Rising Star Black Chefs” by Atlanta Magazine and featured in Sheen Magazine’s ‘Women in Power’ issue in 2021. She’s no stranger to the camera, and is Food Network’s ‘Raid the Fridge’ competition show winner.

Starter 

I know we gave your intro but in your own words how did you get into food? 


Guest will have a chance to intro themselves talk about their medium within the food world.

Just to give our listeners a Taste - Why does your upbringing & heritage play such a major part in the dishes you cook? How’s it feel to be promoted from the executive pastry chef, to the overall Executive Head Chef of Rocksteady? 

Main Coarse 

When did you fall in love with food? 


What was the moment where you were like “this is it”  with you food Blog?

When was the turning point in your career , that you took your blog to the streets & started cooking professionally? 
-How would you say your food education background as affected your approach?
-I noticed you were able to study abroad in Paris for your thesis. How was that? Were you cooking in kitchen while you were there?
-I also saw that you traveled to Thailand a few years back with friends & took a Thai cooking class.
-Whats your top food destination you’ve traveled to and why?
-Do you always make it a point to pick up a cooking class when traveling internationally?


Do you think your experience as a competitive chef has changed your approach to food?
Have you had any issues with being recognized & respected as the boss in the kitchen? In such a male dominate space?

- Any advise to those that want to switch from sweet to savory side of things?
-Can you tell us more about executive chef salaries? And contract negotiations in the coporate space of resturants?
-I know you started cooking as a child, but was anyone in your family a chef, cook or baker? Who was your greatest food influence within your family or growing up-What would you say has been your greatest accomplishment in your career?
-When I was reading about you I noticed you mentioned some issues with self doubt, with a dash of imposter syndrome. How did you overcome that? And how important is it to stay onto of your mental health in this business?

Recipe for success 

Tell me 3 things you want everyone to know about the business? Or that you would tell your younger self. 

For our palate cleanser:
When you are cooking in the kitchen, what are you listening to?
After a long day of work, what’s your go to meal when you get home?

Dessert 

Tell us how you prepared for Raid The Fridge? 

Would you compete on TV again? What would your dream Cooking show look like?

Can you share more about your dinner series? Will you be doing any this year? I believe last years was in Jamaica. How was that?

Outro 
Beyond Rocksteady, and your Seasoning in a Bottle & Dope girl

Chefish - w/ Chef India 

Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chefish
I want to welcome  Chef De Cuisine, Owner of Sauce Queen - Chef India Johnson
 
Chef India was born in Queens NY, raised in Asheville NC, but now considers herself an Atlanta native. Chef India grew up inspired by all cuisines. Coming from a family of cooks, bakers, and her father was actually a chef. India started out in corporate America. Then she tapped into her interest of wine making. Before realizing her dream as a chef. Because she had spent so much money on education before corporate America. She decided to skip culinary art school. And worked years besides other accomplished chefs. That’s where she got her official training. With her corporate background, and experience with building her own wine brand. She was able to meld all that knowledge & experience together, to become a sought after Private Chef. And go to Multi Media & Culinary Event Coordinator. Working hand in hand with some of the hottest brands to create unforgettable dining experiences. Chef India has create a niche market all her own with the help of social media. 
 
Welcome Chef India to Chefish 

Starter 

What 
-How did you get into exploring different types of cuisines ? 
-Did you travel internationally to develop your craft?

Why - Just to give our listeners a Taste
-Tell us why did you chose food? 
-Specifically what made you want to focus on sauces and seasonings ? 
-I know that you started out in wine. And from what I understand for whatever reasons the pieces weren’t sticking together.
-Do you think you will ever refocus on that dream and open either a wine distillery/vineyard/or overall wine bar concept?

Main Coarse 

When - When did you fall in love with food? 


Talk about the moment you knew this was it. 

When was the turning point in your career. 


When did you know it was Time to explore your branding of specialty food items?
Are you still doing your pop ups & elevated dining experiences? 
How has becoming a wife and mother changed your business approach?
Do you find it difficult to have healthy work/life balance?
When you are creating a dinner series or pop up. What do you look for to give you inspiration behind your menus & dining experiences?
Do you have any advice for those in corporate America looking to take the leap into the food world-I know you’ve worked with liquor brands like Martell, Patron, Courvoisier and Bacardi. How do you create budgets for those types of accounts? How do you decide what to cook for their events? Do you have a process you go through?
Since you’ve kinda always been your own boss in the industry. Have you had any issues gaining respect from men in the kitchen?

Recipe for success 

Leave listeners with some tips, affirmations, and do’s/ don’ts on their journey 
-What’s the best advise you can give to those interested in branding specialty food items?


shoot your shot 
do the work 

Chef EATS:
-What type of music do you like to listen to when you cook?
-After a long day of cooking. What is your go to meal?

Dessert 
Guest talks about the new things she has coming up..

india Chef India
@chefindia.co

https://instagram.com/chefindia.co?igshid=MWI4MTIyMDE=