502 episodes
Radio Cherry Bombe The Cherry Bombe Podcast Network
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- Arts
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4.6 • 488 Ratings
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Radio Cherry Bombe features interviews with the most interesting people in the world of food. Each week, host Kerry Diamond, founder and editor of the indie magazine Cherry Bombe, talks to the chefs, bakers, creatives, and entrepreneurs making it happen. Follow @cherrybombe on Instagram for show news and more, and visit cherrybombe.com/radio-cherry-bombe for transcripts and past episodes. Thank you to Tralala for our theme song, "All Fired Up."
Produced by The Cherry Bombe Podcast Network
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Restaurant (R)evolution: Chef Amanda Cohen Of Dirt Candy On Banishing Tips, Cutting Food Costs, And Loving Spreadsheets
Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they’re doing and why.
Today’s guest is Amanda Cohen, chef and owner of Dirt Candy, the vegetable-forward restaurant in New York City. Amanda is known for her plant-forward cuisine, but she’s also made a name for herself as someone not afraid to take on the system, especially when it comes to gratuities. Because of tipping’s problematic realities, Amanda is resolutely anti-tipping. When she moved Dirt Candy to a bigger location in 2015, she set out to make things more equitable between her front and back of house, provide a true living wage, and show that there’s an alternative to the pervasive gratuity culture.
Tune in to learn how she did it. Amanda also shares her advice on what to do if you’re thinking of opening a restaurant today and gives a peek at her upcoming fall menu.
Want to read more about tipping culture? Here’s Vince Dixon’s Eater article.
Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries.
Hosted by Kerry Diamond
Produced by Catherine Baker and Jenna Sadhu
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Music by Tralala, “All Fired Up”
Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.
More on Amanda: Dirt Candy, website -
Stanley Tucci & Chef Missy Robbins Talk Pasta, Pots & Pans, And Their Love Of Italy
We have a special episode for you today—it’s Stanley Tucci in conversation with guest host Chef Missy Robbins. Stanley was in town to celebrate the launch of TUCCI by Greenpan, his new cookware collection. And who better to chat with him than Missy, the chef and co-owner behind the popular Italian restaurants Lilia and Misi, and the brand new Misipasta, an aperitivo bar and pasta shop in one. (All are located in Williamsburg, Brooklyn.)
The two talk pasta, pots and pans, family, favorite restaurants, and their love for all things Italian food. Don’t miss Missy and Stanley.
Thank you to OpenTable and Amaro Nonino for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. You can find Amaro Nonino in the world’s best bars and liquor shops and you can learn more at grappanonino.it.
Hosted by Kerry Diamond
Produced by Catherine Baker and Jenna Sadhu
Recorded by Eric Sheppard
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Music by Tralala, “All Fired Up”
Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.
More on Stanley: Instagram, Tucci by Greenpan at Williams Sonoma
More on Missy: Instagram, Lilia, Misi, Misi Pasta, Pasta cookbook -
Restaurant (R)evolution: Chef Tracy Malechek-Ezekiel Of Birdie’s In Austin On Tipping, Healthcare & Vacation Time
Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they’re doing and why.
Today, Tracy Malechek-Ezekiel, the chef and co-owner of Birdie’s in Austin, joins Kerry to talk about their “fine casual” concept, offering their employees paid family leave, health insurance, four weeks of planned and paid vacation, and more.
Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries.
Hosted by Kerry Diamond
Produced by Catherine Baker and Jenna Sadhu
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Music by Tralala, “All Fired Up”
Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.
More on Tracy: Instagram, Birdie’s -
Food & Fashion With Melissa Marra-Alvarez And Elizabeth Way Of The Museum At FIT
From Elsa Schiaparelli’s lobster dress to Rachel Antonoff’s pasta puffer to this summer’s grocery girl trend, food and fashion have often come together as a commentary on the cultural mores of the moment, and the politics. Melissa Marra-Alvarez and Elizabeth Way of The Museum at FIT, the Fashion Institute of Technology in New York City, join host Kerry Diamond to talk about the intersection of the two. They also discuss the current exhibition they co-curated at the Museum at FIT, “Food & Fashion,” open now through Nov. 26th.
Thank you to OpenTable for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series.
Join us for our Future Of Food 50 party on Thursday, September 21st. Click here for more information.
Learn more about Cherry Bombe’s Wefunder campaign here.
OFFICIAL DISCLOSURE
We are 'testing the waters' to gauge investor interest in an offering under Regulation Crowdfunding. No money or other consideration is being solicited. If sent, it will not be accepted. No offer to buy securities will be accepted. No part of the purchase price will be received until a Form C is filed and only through Wefunder’s platform. Any indication of interest involves no obligation or commitment of any kind.
Hosted by Kerry Diamond
Produced by Catherine Baker and Jenna Sadhu
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Music by Tralala, “All Fired Up”
Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here.
More on FIT: Instagram, Food & Fashion exhibit, Food & Fashion book -
Naro & Atomix Restaurateur Ellia Park On New Korean Cuisine, Taking Chances, And Changing The World
When Ellia Park moved to New York from Seoul a decade ago with her husband, Chef JP Park, she was literally afraid to talk to people or go outside after dark. Today, she’s the award-winning restaurateur and hospitality pro behind Atoboy, Atomix, Naro, and the new Seoul Salon. Ellia joins host Kerry Diamond to talk about her decision to leave Seoul, bootstrapping Atoboy, and popularizing what she and JP call New Korean Cuisine.
Hosted by Kerry Diamond
Produced by Catherine Baker and Jenna Sadhu
Edited by Jenna Sadhu
Editorial Assistant Londyn Crenshaw
Music by Tralala, “All Fired Up”
Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here.
More on Ellia: Instagram, Atoboy, Atomix, Naro, Seoul Salon -
Best Of: Padma Lakshmi On “Taste The Nation” And Sports Illustrated
We’re re-airing one of this year’s most popular episodes, our interview with Padma Lakshmi.
Padma is brilliant, fearless, and currently experiencing the kind of success her younger self could only dream of. The second season of her Hulu show, Taste The Nation With Padma Lakshmi, dropped this spring. In it, she examines America’s foodways and the history behind them. Padma is, of course, best known as the host of Bravo’s Top Chef, currently in its 20th season.* In April, Padma was named to the Time 100 List of the year’s most influential newsmakers and was featured in this year’s Sports Illustrated swimsuit issue—the one with Martha Stewart on the cover.
*In June, Padma announced she was leaving the cast of Top Chef.
Hosted by Kerry Diamond
Produced by Catherine Baker and Jenna Sadhu
Edited by Jenna Sadhu
Music by Tralala, “All Fired Up”
Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here.
More on Padma: Instagram, Taste The Nation on Hulu, Top Chef, website, recipes
Customer Reviews
Learn something with every episode
I only discovered this podcast in July, and I immediately went to the beginning and started listening to every single episode - I’ve just reached 2015.
I am a farmstead cheesemaker in Maine and listening to these shows while I’m elbow deep in curds, I keep having to wash off my hands and take notes on resources that are mentioned, books that are recommended, or write down names of companies whose current story I want to follow up with.
It’s like attending an intense business course, but while still being able to do my own work.
Running a business in a rural state presents unique challenges and hearing such a breadth of experiences from both rural and urban business owners if helping me see beyond daily frustrations.
And I’m so ready to be asked questions.
You’re the bomb!
Always a pleasure and an enriching learning experience to listen to Cherry Bombe podcast! The guests are so interesting and the conversations so intimate in all the right ways. Thank you for introducing me to so many cool field in the field!! 💪🏽🙏🏽💪🏽
Girl Power and Personal Touches
Radio Cherry Bombe always leaves me inspired by smart women. The positive energy and great guests keep me listening for more. I'm a super fan and especially love the speed round. Thank you also to Donna in the sales dept. for the magazine order help and great customer service. After seeing the back issues were available at the 3rd Jubilee (thank you Instagram post) my order was over a week late. Donna, a real person, wrote me a note saying if it didn't arrive she'd send out a new copy and any issue of my choice. The next day my original copy came. I thanked her, she asked what copy I would like as a compliment and boom Issue 4 was in my mailbox two days later. That personal touch made this hospitality professional beyond pleased. Y'all are the cherries on top of great content and personal service. Cheers to you. 🍒🍒🍒