19 episodes

Soul by Chef Todd Richards is a new podcast from HRN that explores the roots of southern food throughout the country and why food itself is a religious experience.

Join Todd Richards, cookbook author, chef, and your host. On Soul we'll take the understanding of Southern Food - and it's own soul - a few steps further as we lift up Black voices in the industry and around the world.

Gather around the table and join us as we go to church with food. Subscribe to Soul by Todd Richards on your favorite podcast app.

Soul by Chef Todd Richards Heritage Radio Network

    • Arts
    • 4.1 • 7 Ratings

Soul by Chef Todd Richards is a new podcast from HRN that explores the roots of southern food throughout the country and why food itself is a religious experience.

Join Todd Richards, cookbook author, chef, and your host. On Soul we'll take the understanding of Southern Food - and it's own soul - a few steps further as we lift up Black voices in the industry and around the world.

Gather around the table and join us as we go to church with food. Subscribe to Soul by Todd Richards on your favorite podcast app.

    Chef Deborah VanTrece

    Chef Deborah VanTrece

    Chef Deborah VanTrece is known for her elevated Soul Food as an owner of Twisted Soul. Chef VanTrece's Cookbook, Twisted Soul, has garnished many awards and serves as an inspiration to novice cooks as well as Chefs from all backgrounds. In this episode, we talk about her history in food, her cookbook, as well as pathways for minorities into the food business.

    • 44 min
    Chef Kevin Mitchell

    Chef Kevin Mitchell

    Chef Kevin Mitchell of the Culinary Institute of Charleston in Charleston, SC, has professional interests that far exceed the confines of the kitchen. Disciplined and driven, he earned two degrees from the Culinary Institute of America and went on to hone his craft with hands-on experience at restaurants including Sun Dial in Atlanta, Seldom Blues Supper Club in Detroit, and the MGM Grand Detroit Hotel. In 2008, he joined the faculty in Charleston as its first African-American chef, where he still teaches. Beyond the classroom, throughout the years, he’s created special events that honor black culinary ancestors, been an SC Chef Ambassador, and now, along with Episode 65’s Dr. David Shields, has co-authored Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories. At 51, Kevin is as passionate as ever about scholarship, inspiration for the next generation, and the perfect way to debone a fish.

    • 52 min
    Erika Council

    Erika Council

    Erika Council is a software engineer, writer/photographer, and biscuit-maker who runs the Bomb Biscuits pop-up in Atlanta and the Southern Soufflé website. I've known her for many years, and she actually provided the biscuit recipe for my book, Soul. I'm thrilled to have her on the show for our first Season finale!

    • 43 min
    Adrian Miller

    Adrian Miller

    I am thrilled to have Adrian Miller on this week's show. Adrian is a scholar of African-American contributions to U.S. foodways. He is the author of several books including Soul Food, won him a 2014 James Beard Foundation award, and The President's Kitchen Cabinet, for which he was nominated for the 2018 NAACP Image Award for outstanding literary work - nonfiction. He is also a self-proclaimed "recovering lawyer" and served as a White House advisor to US President Bill Clinton.

    I may be most excited to be talking about barbecue, because, as everyone knows, I just opened a barbecue restaurant with my partner, Josh Lee, and Adrian's writing a book on barbecue called "Black Smoke: African-American United States of Barbecue", which is to be released in April of 2021.

    • 49 min
    Shaun Chavis

    Shaun Chavis

    Shaun Chavis is a cookbook editor and the CEO of LVNGbook - a customizable cookbook to help people feel more confident about making healthy lifestyle changes, especially people with chronic illnesses. She has a bachelor’s degree in journalism, a culinary arts degree, and a master’s degree in gastronomy from Boston University. She currently resides in Atlanta, Georgia.

    • 48 min
    Lawrence Weeks

    Lawrence Weeks

    Lawrence Weeks dedicated his heart to cooking as a child growing up in a Southern Creole/Cajun household in Louisville, KY. His professional career has spanned 10 years. After culinary school, Weeks seized the opportunity to work with award-winning chef Todd Richards at The Pig and The Pearl in Atlanta, where Richards encouraged Weeks to “find his roots in food.”

    After returning to Louisville, Weeks started LocalsOnly, a Louisville pop-up restaurant that focuses on local people, product, and food. The business quickly gained regional traction in the Louisville/Lexington area. Restaurateur Ouita Michel hired Weeks as a chef at Honeywood in 2019 and named him executive chef in October 2019. His recent work focuses on how using sustainably sourced seafood contributes to a healthier environment.

    • 40 min

Customer Reviews

4.1 out of 5
7 Ratings

7 Ratings

Padpadz ,

Authentic and Refreshing

I genuinely enjoyed the first 2 episodes as it is truly an authentic conversation between friends. It’s clear that Chef Todd wants listeners to discover southern food more than just by eating it, but also letting us hear the stories and history of each chef. It’s really a journey where I get listen to their honest and unscripted interactions as they discuss their passions and perspectives. I’ve definitely subscribed and added this to my weekly rotation! I’m excited to listen to the rest of the episodes as I get to know each of these chefs one by one.

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