The Line

On today's episode, I am excited to share the audio recording of a live event I recently emceed for HRN. Lessons Learned: Tales from Small Business Owners features captivating stories from four storytellers who opened up about their trials and tribulations in the restaurant business. Sponsored by TD Bank, the event took place at the Tilit NYC Showroom. In addition to introducing our fabulous guests, I sprinkled some of my own stories throughout the night.The first small business storyteller was Eric Huang of Pecking House, Brooklyn. An Eleven Madison Park alum, the pandemic caused Eric to reexamine his career and business. He found that fried chicken made him rethink everything.Johnny Spero of Bar Spero in Washington D.C. told the story of finding success with his Georgetown restaurant, Reverie, but then being met with catastrophe when it burned down. He emphasized not giving up on your passion and being sure to stop and feel your feelings.Yajaira Gonzalez of Pop and Pour in Washington Heights spoke about her business surviving the pandemic. Yajaira said her strength came from her ability to find positives even in the face of challenges. She advised that people should do their research before making decisions, be flexible, understand sacrifices, and use professionals when needed.Buddy the Bar's Claire Sprouse, owner of the now-closed Hunky Dory in Crown Heights, Brooklyn closed out the evening. She told the crowd that believed that her location and community kept her going while she was in business. The timing of the pandemic and the need to prioritize her personal life helped her make the decision to permanently close the restaurant, however. She said she thinks anyone considering the restaurant industry should take a deep look at what they really want before jumping in.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

On today's episode, I'm joined by Steven Satterfield, the executive chef and co-owner of Miller Union, a celebrated ingredient-driven restaurant located in Atlanta's West Side neighborhood. The restaurant, which opened in 2009, has become an institution and has been recognized as a top restaurant in America by Eater, Bon Appetit, Food and Wine, and Esquire. Together we talk about opening his restaurant and how he has kept it running smoothly after all these years of operation; growing up in Savannah; seasonal Georgia cooking; and the many local ingredients he works with, including peanuts and okra.Photo Courtesy of Heidi Geldhauser.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

On today's episode I welcome Jeff Byrd and his daughter-in-law Lauren to discuss their restaurant Two Birds Taphouse in Marietta Georgia. The restaurant is truly a family labor of love. Jeff, his wife, his son and Lauren joined forces to open Two Birds in 2016.  Jeff was a recently retired attorney and had no previous experience in restaurants or hospitality and from the start took on the massive role of being the day to day operator on site, a job which he continues to this day. Lauren, who now lives in Brooklyn, had extensive hospitality experience coming into the project but had never opened her own restaurant. She is now the Director of Customer Success at BentoBox where she spends all day dealing with helping other people promote their own restaurants. On today's episode we discuss the pros and cons of working with your family, what it's like to own a restaurant when you have never worked in one before and what it's like to own a restaurant from afar.  We also talk about COVID and how it affected Two Birds and its staff, and the decisions they made that helped the restaurant make it through.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's episode of theLINE, I have the pleasure of presenting an episode of Dyed Green, a podcast about food and culture in Ireland. Hosted by my brother, Max Sussman, and his wife, Kate McCabe, each episode features dynamic conversations with chefs, farmers, scholars, and more - exploring Ireland's rich culinary history, its dynamic creative culture, and challenging outdated stereotypes. In this episode I got the chance to join Max in interviewing Jess Murphy. Jess is a celebrated chef, restaurant owner, writer, and activist. Originally from New Zealand, she moved to Ireland and opened the Michelin Green Star Kai restaurant in Galway's West End. We talk to her about why we should all think about today's Irish food on the same level as other internationally acclaimed cuisines. If you enjoy this conversation, make sure to subscribe to Dyed Green to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).theLINE and Dyed Green are Powered by Simplecast. 

On today's episode, I welcome Chef Jae Jung, the chef and owner of KJUN, a Korean-Cajun pop-up currently operating in New York City. A graduate of the CIA, she moved to New Orleans where she became enamored by Cajun cuisine. Since moving to NYC in 2014 she has worked at Oceana, Le Bernardin, the NoMad Restaurant, and most recently as the sous chef of Café Boulud.   In 2021, she launched KJUN as a pop-up operating out of a ghost kitchen, introducing New Yorkers to the exciting blend of Korean and Cajun flavors. She has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which recently named KJUN one of the Best New Restaurants in New York. And she is appearing on this season of Top Chef 19. On this episode, we spoke about growing up in Korea and moving alone to the US, the cuisine of New Orleans, and finding your own culinary style while working in some of the best kitchens in the world. Now, onto the episode.  Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website, and more. Go to heritageradionetwork.org/biz to become a business member today.Photo Courtesy of Bravo and Emily Shur.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's episode of theLINE, I welcome Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen Ice Cream, where he leads product development and commercialization. Van Leeuwen has come a long way since the first yellow truck hit the streets of NY in 2008. The company has grown from ice cream trucks to national distribution and brick and mortar locations in New York, Texas, Pennsylvania, and New Jersey, with Colorado and Connecticut soon to open. They recently secured an additional round of fundraising which will allow the company to expand even more over the coming years. On this episode, we chat about supply chain issues, rising costs of goods, wholesale vs. scoop shops (and you'll hear which is better for the business). And for entrepreneurs looking to launch or grow your own business, you'll hear from Ben on building and scaling a brand, and what securing financing can help a founder achieve.Photo Courtesy of Caitlin Ochs.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On Today's episode of the Line, I welcome the co-owners of the Austin, Texas restaurant Birdie's. Tracy and Arjav moved from NYC to Austin with the hope of building an equitable neighborhood restaurant. Birdie's is a casual order-at-the-counter spot that serves elevated plates. Tracy, a Texas native, handles chef duties, and Arjav, who was born in New Delhi and grew up in Portland, handles the front-of-house and the wine list. Together they wanted to create a restaurant for the long term both for themselves and their employees, so they built in things like healthcare, an equitable pay and tip model, and a winter and summer break when they shut down the restaurant for two weeks each season to provide a paid vacation for the entire team to recharge. Among its accolades, Birdie's has been named a best restaurant in Austin by Eater, and was chosen by the NYTimes in 2021 as one of the 50 most exciting restaurants in America. On this episode of the Line, recorded in late 2021, we talk about how to build efficiency and maintain momentum while running a busy restaurant, creating a style and a vibe of a casual restaurant while coming from a higher-end background, keeping staff happy while maintaining your sanity as owners, and of course so much more. Photo Courtesy of Mackenzie Smith Kelley.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's episode, Eli welcomes Lauren and Peter Lemos, owners of Wax Paper in LA. With over 30 years of hospitality experience between them, they launched their restaurant in 2015 on a shoestring budget in a shoebox-sized space. Now with two locations of Wax Paper Co., a growing team, and a new restaurant concept called Lingua Franca on the way, Lauren and Peter sat down to share their story of opening a restaurant and truly figuring it all out along the way. If you are an industry veteran looking to start your own thing, this episode is definitely for you. Get ready for a wide-ranging and expansive conversation that touches on build-outs, the health department, trying to get a bank loan, cooking with constraints, how to build a better business for the long term, and of course, navigating a restaurant during Covid.Photo Courtesy of Marielle V. Chua.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's episode, Eli is joined by Tara Hankinson and LeAnn Darland, the founders of Talea Beer Co. After several years of planning, fundraising, and overcoming the many roadblocks it takes to get a physical location up and running, they opened the Talea Brewery and Taproom in Williamsburg, Brooklyn, in March of 2021. Talea is the only exclusively woman and veteran-owned and founded production brewery (and taproom) in NYC. We discuss balancing work and family, ABV, opening during the pandemic, and their future expansion plans.Photo Courtesy of Talea Beer.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines. Todd is the founder of The Soulful Company Restaurant Group in Atlanta which includes Lake & Oak Neighborhood BBQ, Soul: Food & Culture, and the upcoming Kuro. He is also the author of SOUL: A Chef's Culinary Evolution in 150 Recipes and the host of the HRN podcast Soul By Chef Todd Richards.We recorded this episode live at Samesa while Todd was in New York doing research for his next cookbook. We discuss how he started his career, the mentors that have shaped his work, and his own approach to mentoring and management. Particularly in light of the current labor shortage in the hospitality industry, Todd shares his insight on pricing food and taking care of his employees with fair wages, retirement funds, and opportunities for ownership. Plus, we talk about catering to dietary restrictions and food allergies - including Todd's own - and why they present an opportunity to keep challenging yourself and expanding the menu.Subscribe to Todd's HRN podcast Soul by Chef Todd Richards. (Apple Podcasts | Stitcher | Spotify | RSS).This episode was sponsored by JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support theLINE by becoming a member!theLINE is Powered by Simplecast.

This episode features Darren and Charlene Lopez Young, the owners of The Fattened Caf, based in St. Louis. When The Fattened Caf started as a once-a-month popup Charlene and Darren were exploring the dream of so many food entrepreneurs with the goal of opening a restaurant. The COVID shutdown led them to pivot their popups into a company selling Longganisa-style sausages. With the focus now on growing the sausage company, they have big hopes of expansion and growth. sausage that is commonly served for breakfast with fried rice and a fried egg. On today's episode we talk about incubators and business accelerators, when to make the decision to leave your traditional job behind to start your own business or run it full time, the St. Louis food community and the difficulties faced as a minority-owned business.Photo Courtesy of Rolf Ringwald Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's episode of theLINE: Chef Suzanne Barr. Suzanne was previously the Head Chef and a partner at True True Diner in Toronto, Canada, the owner of the popular restaurant Saturday Dinette, and the inaugural chef-in-residence at the Gladstone Hotel. She has participated in the James Beard Foundation Chef's Bootcamp, been a featured speaker at the Mad Symposium in Copenhagen she was chosen as one of six finalists to present a project at the Women In Hospitality United symposium in New York City. Suzanne was also one of the chefs featured in Maya Gallus' documentary film The Heat: A Kitchen (R)evolution. With her restaurant closed, she spoke to theLINE from her home in Toronto Canada which is currently still under lockdown. Photo Courtesy of Suzanne Barr / Milestone PR Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

As we mark the one-year anniversary of the pandemic, now is a time to reflect on what we've endured. The audio I'm sharing today was collected in those first weeks of the pandemic, when restaurants, bars, and cafes sat dark and quiet across the nation. Owners were unsure if they would ever be able to re-open and hundreds of thousands had lost their jobs as millions were quarantining at home. You'll hear from chefs and restaurant owners from around the nation in their own words about the impossible and life-changing decisions they had to make as they adapted to the realities of COVID-19. And before we begin: I am working on a future episode of theLINE and I want to speak to you; if you are a front of house or back of house worker, whether you've been working or not working during the past year of the COVID pandemic, if you were fired or furloughed or decided to leave the hospitality industry or take a break. I want to hear your story about what the last year has been like for you. If you are willing to share your story and you'd like to speak to me, you can get in touch with me by emailing theline@heritageradionetwork.org. Or you can send me a DM on Instagram to @thesussmans. I would love to hear from you to connect with you and be able to potentially share your story on a future episode.In Part One, Stories from:Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastic And after the break, perspectives from:Aktar Nawab, Chef and Owner - Alta Calidad - NYC, New Orleans, Omaha @altacalidadbk @chefaktarMax Katzenberg & Greg Baxtrom - Co-Owner and Chef/Co-Owner - Olmsted and Maison Yaki Brooklyn @olmstednyc @nyhospcoalition Brent Kroll - Owner Sommelier - Maxwell Park Washington D.C. - @btkroll @maxwellpark_shaw @maxwellpark_navyyardCamilla Marcus Restaurateur - Westbourne NY - @camilla.marcus @westbourne @roar.ny @indprestaurants Whitney Otawka - Chef - Greyfield Inn - Cumberland Island, GA - @greyfieldinn @whitneyotawkaNate Adler - Owner - Gertie - Brooklyn NY - @gertienyc @natejackadler @leeinitiativeHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.  

This is the second in a special series of COVID-focused episodes, showcasing voices from around the country as they reflect on one year of the pandemic. On the first half of today's episode we focus on New York, featuring Caroline Schiff, Patrick Miller, Jessica and Trina Quinn, and Bryan Noury. Then, in the second half, we move to Detroit to hear from Kiki Louya and Lisa Ludwinsky.Photo Courtesy of Lizzie Munro Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

One year of COVID. In this first of a special series of COVID-focused episodes reflecting on one year of the pandemic, theLINE is showcasing voices from around the country. On today's episode: Ashleigh Shanti in North Carolina, Angela Garbacz in Nebraska , Alex Raij in Brooklyn NY, Matthew Bell In Tennessee and Julie Horowitz in Manhattan.Photo Courtesy of Julie Horowitz Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast. 

On this episode I speak with Zarah Kahn the chef of Botanica, located in Silverlake in Los Angeles.  A self-described farm and produce nerd, Zarah majored in environmental studies and forestry  at University of Washington. Growing up in Seattle, cooking was always part of her family ritual and she was required to cook dinner one night a week for her family.  After working at Delancey & Essex and running the kitchen at the London Plane, she made the decision to move to Los Angeles to continue her cooking career. She arrived in LA on March 8th of 2020 right as COVID-19 was about to explode nationwide. In this episode we talk about finding friendship during lockdown in a new city, remaining optimistic even in the midst of a global pandemic, the power of family meal to inspire, and what it is like to take over and lead a kitchen during COVID-19.Photo by Alicia PollettHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's episode I welcome St. Louis native chef Ben Grupe.  Like many traditional chef trajectories, Ben began his career in the industry as a dishwasher. He worked extensively at country clubs and became addicted to competition as team captain for the U.S. Culinary Olympic Team in 2016 and while competing in the Bocuse d'Or, the most prestigious culinary competition in the world. He was recently a James Beard Award semi-finalist (2018) for "Best Chef Midwest." His new restaurant venture, Tempus, opened after a year of delays in October 2020. Never planned as a takeout or to-go restaurant, we speak extensively on this episode about opening up a restaurant during a pandemic and the unique challenges Ben faces as a brand new operator.Photo by RJ HartbeckHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast. 

On today's episode, I welcome Dario Wolos, founder of Tacombi. After spending 5 years at an internet startup in London, he moved back to Playa Del Carmen and in 2005 purchased a VW bus which became the first location of Tacombi. In 2009 he decided to move Tacombi to NYC, and while biking around NYC he found the spot which is now Tacombi Nolita. With over 10 brick and mortar locations, a production facility in NYC, and a planned expansion in 2022 on the east coast, Tacombi is taking big steps to grow the brand. On today's episode we spoke about the difficulties and pressures of expansion, the community kitchen initiatives Tacombi has championed throughout the pandemic, and how building a great business takes time.Photo Courtesy of Tacombi.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On this episode of the Line I am joined by Co-Owner Patricia Howard and her partner and Executive Chef Ed Szymanski about the various versions of their restaurant project called Dame. It has existed as a fish and chips pop-up and has also hosted multiple other chefs during what they called their Sunday Series. Patricia and Ed donated nearly $20,000 in profit to NAACP, Harlem Grown, Hot Bread Kichen and Soul Fire Farm this summer from their various efforts. They are currently open as Dame Deli and Bottle Shop serving Ed's seafood conservas along with wines, local spirits, fresh produce and prepared goods from many of their friends who dropped in for pop-ups. On this special episode we talk about trying to open and stay open during COVID, how a small team and a lack of funding can help you be nimble and scrappy, what it means to have a strong partnership and if COVID changed any of their ideas about opening and operating a restaurant. Photo Courtesy of Evan Sung Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On this episode of theLINE we welcome Ji Hye Kim, chef and managing partner of MISS KIM, a Korean restaurant influenced by her ancestors and by Michigan produce. After graduating from U of M and spending several years working in hospital administration in New Jersey, life brought her back to Ann Arbor where a desire for a career change brought her to Zingerman's. Enduring a 90% pay cut, she worked at various Zingerman's businesses and with the Rome Sustainable Food Project, as well as running an Asian street food cart for 4 years before opening the brick and mortar location of Miss Kim in 2016 as a part of the Zingerman's Community of Businesses. Ji Hye was a semi-finalist for the James Beard Award Best Chef Great Lakes in 2020. She was admitted to and participated in the James Beard Chef Boot Camp for Policy Change and Food Lab Detroit's Fellowship for Change in Food and Labor. On today's episode we discuss changing careers, the true time it takes to create, develop and open a food business and how to make the industry more equitable in the future.Photo Courtesy of MISS KIMHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's show, I welcome Lucas Sin, Eater Young Guns Class of 2019 and Forbes 30 under 30 and the chef/partner in Junzi Kitchen. Lucas opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong with the help of friends and support from his family. While obtaining a degree in the Cognitive Science and English departments, he also hosted a popup out of his dorm and cooked at multiple restaurants in New Haven. In the Yale Entrepreneurial Institute he met his future Junzi Kitchen business partners and incubated the concept. In 2015, Junzi kitchen opened in New Haven and now has 3 additional locations in New York City. The company also has a new concept called Nice Day, which was born out of the pandemic and is focused on honoring classic American-Chinese classics. Nice day is currently incubating inside of a Junzi location, while they plan to launch its own brick and mortar location soon. In this episode we talk about pop-ups, not knowing what goes into opening a restaurant, the rapid growth of Junzi Kitchen and the past present and future of American-Chinese food.Heritage Radio Network is a listener supported nonprofit podcast network. Support theLINE by becoming a member!theLINE is Powered by Simplecast.

On today's special episode of theLINE, recordings from a single day in May following FIG - a collective of social justice-oriented members of the food community  - talking about their efforts to feed people during the COVID-19 crisis. You will hear from one of the founders of FIG about the group came to be and how this food relief program began, a farm partners donating product, a chef who's own restaurant is closed and is now handling delivery logistics, a catering company that lost all its business that is now producing hundreds of meals a week for those in need, a volunteer delivery driver finding joy during COVID while heading to a drop-off, and a leader at a community organization whose members are recipients of these FIG made meals. Photo Courtesy of Food Issues Group theLINE is powered by Simplecast.

On today's episode we speak with Nic Jammet one of the three founders of Sweetgreen. The company the three friends started over a decade ago as a simple 500 square foot salad shack in Washington D.C. Since then it has grown to become a powerful brand with over 100 locations and a market value well over 1 billion dollars. The conversation was framed almost entirely through the lens of Pre and Post COVID as we spoke about the early growth of Sweetgreen, partnering with your best friends, innovation and technology in the context of a fast casual restaurant and what the future may hold for his company.Photo Courtesy of Sweetgreen The Line is powered by Simplecast.

In this special COVID-19 episode, audio recordings from some of the hospitality frontline workers that are going to work every day to feed our country. In what feels like a constant flow of insurmountable moments when day to day reveals a new crisis, these kitchens are doing what they do best - cooking to feeding communities. Featuring voices from around the country - Samantha Fore in Lexington, Jose Salazar in Cincinnati, Janet Kirker in Chicago, Nadine Bailey-Joyner in Washington D.C., Maiko Kyogoku in New York and Leo Robitschek and his team in New York . Photo Courtesy of Maiko KyogokutheLINE is powered by Simplecast.

On today's episode we welcome Benjamin and Max Goldberg the co-owners of Strategic Hospitality in Nashville. The brothers operate and run properties all over Nashville including Merchants, The Patterson House, The Catbird Seat, PinewoodSocial, The Band Box located in First Tennessee Park, Bastion, Henrietta Red, Downtown Sporting Club, and The Party Line. In a very short time Strategic Hospitality has grown into a nationally recognized organization and pre-COVID employed nearly 500 people. In addition to their extensive civic involvement and business accolades, the Goldberg brothers have been nominated for the James Beard Foundation Awards for Outstanding Restaurateur 5 times over the last 6 years.Photo Courtesy of Danielle Atkinsthe Line is powered by Simplecast. 

On today's episode -  an interview with Dan Meiser and Chef James Wayman partners in 85th Day Food Community, a restaurant group in Mystic Connecticut that employs over 100 people and encompasses Oyster Club, Grass & Bone, and Engine Room. Oyster Club has earned regional and national attention, having been named the “Best Upscale Restaurant in CT” by the Connecticut Restaurant Association and one of the “Best Oyster Bars in America” by Travel & Leisure Magazine. We talked extensively about the crucial changes they've made to their businesses in order to have their busineesses survive this crisis. Dan is also chairman of the Connecticut Restaurant Association and speaks to some of the larger issues facing the state and the industry overall.theLINE is powered by Simplecast.

Chefs Susan Feniger and Mary Sue Milliken are the owners and operators of the Border Grill restaurants which they began in 1985. They also operate BBQ Mexicana, a fast casual concept with two Las Vegas locations, and Socalo which opened in late 2019 in Santa Monica. Mary Sue serves on the boards of both Share Our Strength and the James Beard Foundation and she was previously selected to join the U.S. State Department on the American Chef Corps to promote diplomacy through food in Pakistan, Malta, and Italy. Susan Feniger sits on multiple boards in LA including the L.A. LGBT Center and co-founded Chefs Collaborative. In 2018, they were the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. And also that same year, the duo received the 2018 Gold Award from the Los Angeles Times for culinary excellence and innovation in Southern California.Photo by Bart NagelThe Line is powered by Simplecast.

In 2005, just months after they graduated from Kendall College of Culinary Arts in Chicago, Christine Cikowski and Josh Kulp founded Sunday Dinner Club a sort of dinner party-ish experience that has grown into a community dining space holding multiple dinners per month. In 2013, after eight successful years of running their sort of underground concept,  they decided to open their first true brick and mortar restaurant launching Honeybutter Fried Chicken in Avondale Chicago. The restaurant opened with goals beyond profitability: living wages, paid parental leave, and health insurance for staff.  Josh and Christine have always been strong advocates and community leaders. Josh was selected to participate in a James Beard Foundation Chef's Policy Boot Camp and has spoken in congressional briefings regarding issues relating to restaurant wages and paid sick time. Christine is the chef chair of the Step Up Women's Network and they both were part of the Mayor's Task Force for Working Families, which successfully spurred earned sick time legislation within the City of Chicago. They both joined me from their respective homes in Chicago. A quick note that at times the audio quality isn't the greatest so you'll hear a bit of static and distortion during a few points in the interview. The Line is powered by Simplecast.    

In this episode, more stories from chefs and owners still processing what has happened to their businesses since the emergence of COVID-19. Stories of worry about the future and the hope for survival. Stories of energizing the industry to come together and fight for its own existence. Audio from:Aktar Nawab, Chef and Owner - Alta Calidad - NYC, New Orleans, Omaha @altacalidadbk @chefaktarMax Katzenberg & Greg Baxtrom - Co-Owner and Chef/Co-Owner - Olmsted and Maison Yaki Brooklyn @olmstednyc @nyhospcoalition Brent Kroll - Owner Sommelier - Maxwell Park Washington D.C. - @btkroll @maxwellpark_shaw @maxwellpark_navyyardCamilla Marcus Restaurateur - Westbourne NY - @camilla.marcus @westbourne @roar.ny @indprestaurants Whitney Otawka - Chef - Greyfield Inn - Cumberland Island, GA - @greyfieldinn @whitneyotawkaNate Adler - Owner - Gertie - Brooklyn NY - @gertienyc @natejackadler @leeinitiativeThe Line is powered by Simplecast.

Across the nation, restaurants, bars, and cafes sit dark and quiet. Owners are unsure if they will ever be able to re-open and hundreds of thousands have lost their jobs as millions have self isolated at home. This week on The Line, hear from several chefs and restaurant owners from around the nation in their own words about the last week of their personal and professional lives and the impossible and life changing decisions they've had to make during the evolving COVID-19 crisis. Stories from: Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastictheLINE is powered by Simplecast.

On today's special 100th episode of theLINE welcome Chef Alon Shaya. Born in Bat Yam just south of Tel Aviv, he moved to Philadelphia as a young boy and had a tumultuous childhood filled with anger rebellion and a lack of direction. With the help and guidance of his high school culinary arts teacher Donna Barnett, he found his calling.  After working in both Italy and the United States Chef Shaya has quickly garnered acclaim for his cooking in New Orleans. He has been nominated for five James Beard Awards and was named the "Best Chef, South region" while at Domenica in 2015, and Shaya won the James Beard award for "Best New Restaurant" in 2016.  He was selected as one of "50 People Who Are Changing the South" by Southern Living magazine in 2015, and one of the "50 Most Influential Jews in America" by The Forward. He recently formed Pomegranate hospitality with his wife Emily which operates Saba in New Orleans and Safta in Denver located at the Source hotel. In this episode we discuss the importance of mentors, finding your own voice, new beginnings and achieving happiness in the culinary world. Photo Courtesy of Rush JagoetheLINE is powered by Simplecast.  

Chef Victoria Blamey changed course, leaving her college in Chile and enrolling in Culinary school. After graduating, she worked at some of the top restaurants in the entire world, including Mugaritz, The Vineyard at Stockcross, and Interlude. After moving to NYC she worked at Atera and Corton, as well as at Il Buco Alimentari. Deciding it was time to forge her own path and culinary identity, she revitalized Chumley's and received a glowing 2-star review from the NY Times. Now as executive chef at Gotham Bar & Grill, Chef Blamey has reached new heights and acclaim, including a 3-star review in the New York Times, and an 87 out of 100 from New York Magazine. On this episode of theLINE we dig into her extensive resume, discuss which jobs over the years meant the most to her, and the pressure of taking over the kitchen of a NYC institution.  theLINE  is powered by Simplecast.

On today's episode we welcome Jay Wolman the executive chef of LaLou in Prospect Heights, a recently opened restaurant with a focus on natural wine. Jay has come up through some of the most important kitchens in New York and on this episode he shares his experiences working extensively in the Tarlow family of restaurants as well as working at Hart's and King in Manhattan. He draws culinary inspiration from French, English and Italian cuisine and works heavily with produce he buys right down the road at the greenmarket.Photo Courtesy of Michael Harlan Turkell The Line is powered by Simplecast.

Today on theLINE we're talking about restaurant projects big and small, expensive and... less expensive with today's guest Jake Leiber. He is the chef/partner along with chef Aidan O'Neal at Greenpoint bistro Chez Ma Tante which opened a few years back to rave reviews. Chez Ma Tante received a 92 from NY Magazine, two stars and a critics pick from Pete Wells in he NYTimes and 4 stars from Robert Seitsma on Eater. After their success at Chez Ma Tante, they recently joined up with Jon Neidich from Acme to to flip Reynards inside Williamsburg's Wythe Hotel into the new Le Crocodile.Photo Courtesy of Liz Clayman The Line is powered by Simplecast.

Today's episode features Moonlynn Tsai, co-owner of Kopitiam. After working in the Bay and LA restaurant scenes she moved to NYC in 2018, partnering with chef Kyo Pang to invigorate the new larger version of Kopitiam. The restaurant, located on the Lower East Side of New York, received a 2018 James Beard Semifinalist nomination for Chef Pang, a 2018 critic pick from Pete Wells in the NYTimes where he called it “almost unfailingly terrific” and in 2019 the restaurant was named a Bon Appetit Magazine Hot Ten restaurant. On today's show we'll be talking about growing up in restaurants, choosing a business partner, running a hot restaurant and the cuisine of Kopitiam.Photo by Chelsea Louise KyleThe Line is powered by Simplecast.

Chef Katie Button, the chef and co-owner of two restaurants in Asheville, North Carolina: Cúrate Tapas Bar and Button & Co. Bagels, was born in South Carolina and raised in New Jersey. Chef Button has worked for Jose Andres and Ferran Adria at elBulli before returning to the South to open up her restaurant Curate in 2011 with her husband Felix. The restaurant and Katie have received tons of accolades: she was a finalist for the James Beard Rising Star Chef Award in 2014, and a nominee for the Foundation's Best Chef: Southeast Award in both 2018 and 2019. She was also named one of Food & Wine magazine's Best New Chefs of 2015 and Curate was most recently recognized as one of Esquire's 40 Most Important Restaurants of the Decade.Image courtesy of Curate/Katie Button.The Line is powered by Simplecast.  

Santiago Perez was born in Mexico City. He received a chemical engineering degree and then somewhere along the way decided investment banking was the right fit. At the age of 29 he was working at UBS in NYC and decided he wanted to open up a restaurant. Cosme, now open for 5 years has only increased in popularity as time goes on, increasing the fame and influence of chef Enrique Olvera and catapulting chef Daniela Soto-Innes to chef stardom. In 2017 they opened Atla, both chefs now partners. And with Santiago they will all open 3 west coast restaurants in 2020. Iin Los Angeles (Damian and Ditroit) and one in Las Vegas (Elio). On today's episode we talk about why being an investment banker is the right or wrong background for opening a restaurant, how he connected with his massively talented creative chef team and how to maintain consistency and structure while expanding to have bi-coastal operations.The holiday season is all about food and community. There's no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.The Line is powered by Simplecast.

Chef Daniel Burns is responsible for helping develop aspects of the culinary programs through research and development for arguably the two most influential chefs in the world Rene Redzepi and David Chang at Noma and Momofuku respectively. He was raised in Halifax and received degrees in mathematics and philosophy at Dalhousie University and went on to work at some of the most influential restaurants in the entire world. Before working as the head of research and development for the Momofuku restaurant group here in NYC, chef Burns cooked at The Fat Duck and St. Johns in England and he built and ran the pastry program at Noma in Copenhagen. In 2013 he opened Torst in Brooklyn with partners from Evil Twin Brewing and 12% imports, two heavy hitters in the beer world. Torst which means thirst in danish had a small  restaurant in the back called called Luksus where chef Burns served a tasting menu alongside beer pairings. Luksus earned a Michelin Star in 2014 and is the only restaurant to do so pairing only beer with the menu.Photo Courtesy of Daniel BurnsThe Line is powered by Simplecast. 

Today's guest is Chef Charlene Santiago executive chef at Canal Street Oysters, the newly opened American oyster bar which is owned by the restaurateurs behind The East Pole, East Pole Fish Bar, and Pizza Beach. Charlene is almost a lifelong New Yorker having arrived here from the Philippines when she was 5 years old. Her path took her to the French culinary institute and then she put in some serious time in NYC kitchens working alongside some tremendously talented chefs like Terrance Brennan at Picholine, April Bloomfield at the Breslin and Christina Lecki at Reynards. Today we talk about growing up in Washington Heights, sourcing seafood and how long is the right amount of time to stay at a job. The Line is powered by Simplecast.  

My guest today is Nick Bognar, who is the chef and owner of Indo, the modern Asian restaurant in St. Louis. Indo combines styles of mainland Southeast Asia, joining Nick's Thai background and formal Japanese training. At just 27, Nick was nominated for the James Beard Foundation Rising Star Chef of the Year for his transformation of his family's restaurant, Nippon Tei. He opened Indo in June 2019.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Spencer PernikoffThe Line is powered by Simplecast.

While taking French classes at the University of California-Berkeley, Whitney Otawka responded to an ad for a waitress position at a local French creperie. Although she didn't get the waitress job, she was hired into the two-person kitchen and her culinary career began. Raised in the mojave desert in Hespiria California her family struggled financially and she dreamed of becoming an egyptologist. Over time in Oakland and San Diego she began to actively pursue and culinary career. She's worked both coasts from California to Georgia. Along the way she's worked for chefs such as Hugh Acheson and Linton Hopkins and staged at Per Se and Le Bernardin. She appeared on Season 9 of Top Chef and just released her first cookbook The Saltwater Table: Recipes from the Coastal South.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Whitney Otawka The Line is powered by Simplecast. 

Today's Guest Seadon Shouse grew up in a small fishing village in rural Nova Scotia. As a young boy he loved seafood and would go out harvesting wild mussels and go fishing for mackerel in front of his house. Chef Shouse has worked in multiple states opening up concepts and has spent a lot of his career working in large restaurant and hotel groups including the Myriad Restaurant Group, the W hotel, Carlton Hotel and at Glenmere Mansion in Chester NY. In  2015 he rejoined  the  W Hoboken to  open  and lead  the  kitchen  of  Halifax,  a concept  inspired  by  his experiences  growing up in Nova Scotia and his passion for North Eastern farm and coastal cuisine. In 2017, Halifax which has become a Hoboken favorite earned a three star review of “Excellent” from New Jersey Monthly Magazine. As a bi-coastal executive chef and owner, he also leads the kitchen at Timbercove resort in Northern California. Photo provided by Seadon Shouse Bread and Butter PRThe Line is powered by Simplecast.