Podcasts about Charlie Trotter

This week we're excited to have Dylan Trotter in the studio. He's the son of the legendary Charlie Trotter, and he's now honoring that lineage with a series of pop-up dinners leading up to the much-anticipated reopening of Trotter's. But Dylan is also a hospitality force in his own right. Having interned at the famed El Bulli and worked at BOA Steakhouse in West Hollywood — and a smattering of other notable gigs he touches on throughout this episode — he brings a wealth of experience to the table. He joins us to talk about what it means to iterate on legacy without diluting it, share stories about his visionary father, reflect on his choice to revive the family name in a new era — and so much more!

An award-winning lifestyle expert, Belinda Chang specializes in making epic moments of everyday occurrences through dynamic activations in the food and wine world. Prior to entering the life of a small business owner, Belinda managed the legendary wine and service teams at Charlie Trotter's in Chicago, The Fifth Floor in San Francisco, Danny Meyer's The Modern in NYC, and more. While at The Modern, she was honored with James Beard Awards' "Outstanding Wine Service" in 2011 - the first and only time this award has been given to a BIPOC woman. Belinda's production team, Studio 8h Productions, has a client roster that includes 80 Fortune 500 companies. Her team has produced over 200 global virtual experiences to date. When she is not creating the food world's buzziest IRL and virtual events, you can find Ms. Chang on local and national outlets like The New York Times, Food and Wine, Forbes, CNBC, Fox, ABC, and more.In today's episode, Nada sits down with Belinda to talk about wine and luxury experiences and her newest venture, nail art. Belinda is a true multi-hyphenate in every sense of the term. She describes how she's brought her varied expertise to life and shares the through-line that connects her respective careers. Belinda talks about recognizing your assets, being fearless, and learning to trust yourself. She also offers some advice for wine lovers in their middle third who are growing less tolerant but still want to enjoy an occasional glass. Find out more about Belinda's work as a sommelier and luxury event creator at her website. Be sure to check out Belinda's nail art on her Instagram: @belinda_chicago. Please follow us at @thisislibertyroad on Instagram; we want to share and connect with you and hear your thoughts and comments. Please rate and review this podcast. It helps to know if these conversations inspire and equip you to consider your possibilities and lean into your future with intention. Hosted on Acast. See acast.com/privacy for more information.

Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we're delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring a well-earned pause. Fresh off a dream guest chef appearance in Charlie Trotter's iconic Chicago kitchen and a dynamic collaboration with Chef Vish Mayekar and the team at Elem in Vancouver, Ron is riding a wave of inspiration. Born and raised in Vancouver, Chef Ron's culinary spark was ignited by his mom's heartfelt Sunday roasts, propelling him on a global quest for culinary excellence. With over a decade of experience in elite kitchens across the UK, Australia, and the Middle East, he trained under Michelin-starred Chef Tom Kitchin in Edinburgh and refined his craft alongside Scott Pickett in Melbourne. Known for his disciplined approach and deep reverence for local ingredients, Ron's tenure at Canoe showcased his mastery in elevating Canada's diverse bounty—think Saskatoon chanterelles, Nova Scotian sea lettuce, and Ontario squab—through a seamless blend of classic French techniques and modern innovation. Listen as we chat about Chef Ron's remarkable journey, from his global adventures and recent high-profile collaborations, and his vision for what's next. I hope you enjoy the conversation and as always check DM me with any comments. Send us your feedback

Crain's restaurants and retail reporter Ally Marotti talks with host Amy Guth about the return of one of Chicago's most famed restaurants and the latest sweet having a moment in the local food scene.Plus: NASCAR loses another major sponsor of its Chicago Street Race, Walgreens chair reportedly doubling down his stake in Sycamore deal, Salesforce Tower Chicago developers refinancing with massive loan and LaSalle Network names its next CEO.

Crain's health care reporter Katherine Davis discusses the Walgreen-Sycamore take-private deal and what it means for the Deerfield-based pharmacy giant.Plus: Cboe plans options product for traders wary of stocks concentration risk, United begins installing Elon Musk's Starlink Wi-Fi in its planes, Mondelez turns to new SEC guidance to quiet call for Russia transparency, and the return of Charlie Trotter's.

A look at the busy week ahead on Wall Street, the return of an iconic Chicago restaurant name and why a greater number of people are turning to lab-grown diamonds.

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Welcome back to another episode of "Dishing with Stephanies Dish," where today's conversation centers on love, food, and the evolution of a dynamic partnership. Stephanie is joined by the charismatic duo, Randy and Katherine Feltes, the creative minds behind @KatherineWants. This episode delves into their unique journey through life's intertwined paths of romance and culinary passion. From serendipitously reconnecting after years apart, to building a family and launching their new "Ultimate Date Night Cookbook," they share how their love for food enriches their relationship and social media community (follow them on TikTok! @Katherinewants) and shope their cute merch at @Katherinewantshsop Tune in to hear about their adventures in the restaurant business, their vibrant social media presence, and their candid insights on balancing career, creativity, and family life. Whether you're looking for inspiration in the kitchen or in your personal relationships, this episode is sure to serve up a hearty helping of both. Here is a recipe they shared from the “Katherine Wants: The Ultimate Date Night Cookbook” for the ultimate Sea ScallopsSEARED SEA SCALLOPS with CELERIAC PUREE and CRISPY GUANCIALE 2 SERVINGS • PREP TIME: 10 MINUTES • COOK TIME: 12 MINUTESIngredientsCELERIAC PUREE (MAKES 2 CUPS)1 small (8- to 12-ounce) celeriac (aka celery root), peeled and diced1 apple, peeled and diced2 cups milk1 clove garlic, halved2 tablespoons unsalted butter 1 teaspoon kosher saltScallops3 ounces guanciale or pancetta, cut into matchsticks (about 1 cup)6 dry-packed sea scallops (U10/20 size), “feet” removed1 teaspoon kosher salt1 tablespoon extra-virgin olive oil 1 tablespoon pine nuts, toasted⅛ teaspoon ground black pepperInstructions1. Make the celeriac puree: Put all the ingredients in a small saucepan over medium heat. Bring to a gentle simmer, then cover and continue to simmer for about 10 minutes. When the celeriac is tender, transfer the contents of the pan to a blender and puree until smooth. Adjust the seasoning if needed.2. Place the guanciale in a small frying pan along with a splash of water. Over medium heat, render the fat as the water evaporates. Continue cooking until the desired crispness, then remove with a slotted spoon and set aside.3. Preheat a 12-inch cast-iron frying pan over medium heat.4. Meanwhile, dry off the scallops on some paper towels and season with the salt.5. When the pan is very hot, pour in the olive oil. You'll know the oil is hot enough if it smokes a little. Gently place the scallops in the hot oil and do not touch until a crust appears on the bottom edge, 2 to 3 minutes. Give a flip and repeat. Remove to a plate and let rest for 2 minutes.6. To serve, spoon ¼ cup of the celeriac puree into a small pasta bowl and top with three scallops and half of the crispy guanciale. Garnish with half of the toasted pine nuts and pepper. Repeat to make a second serving.Note:To get a proper sear on your scallops, make sure you dry them very well with a paper towel and have your pan good and hot.

Michael McCarty is the owner of two restaurants, Michael's in Santa Monica, which opened in 1979, and Michael's on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much fun having Michael back into the studio, and he was happy to go over his deep history in the American restaurant scene. He also talked about his early days cooking in Paris, and how he ended up in Santa Monica and helped establish the legendary farmers' market there. It's Michael, the early years, in this amazing episode.Also on the show we catch up with Eater Chicago editor Ashok Selvam. He recently wrote about the revival of Charlie Trotter's in Chicago, and how Dylan Trotter is taking a big role in the rebirth.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MICHAEL MCCARTY:This Is TASTE 383: The Father of California Cuisine with Michael McCarty [TASTE]A Pioneer of California Cuisine Turns 35 [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we're truly honoured to be joined by one of the most famous Michelin starred chefs in the world in Niklas Ekstedt, who's inspired a whole culinary movement by opening his restaurant 'Ekstedt' in Stockholm in 2011. Niklas decided to get rid of all modern appliances; ovens, grills, microwaves, sous vides and replace them purely with birchwood fuelled fires. This creates a significantly increased amount of challenges for his cooking but also forces him to be creative and innovative to the point where he's invented some of the most famous dishes in the world. Today he takes us through his incredible journey from; growing up in rural Sweden to travelling to America to work for the late Charlie Trotter in Chicago and then onto being an early employee for El Bulli. He hated his time at El Bulli so greatly that he eventually walked out and headed back to Sweden to set up his first restaurant at just 21, where he employed a certain gentleman called René Redzepi. Niklas shares with us some of the most entertaining stories from these times but also some incredible advice on how to get the most out of your talents. He's a pure joy to listen to. ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily.  Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

Lisa Dent and the Newsroom cover some of today’s most unusual stories. Mary Van De Velde reports on racing pigeons being stolen, Kevin Powell tells us about Chef Charlie Trotter’s legacy being honored by his son, Dylan, and Steve Bertrand tells us about a politician’s marijuana story that led to a cigarette habit.

Editor at Eater Chicago Ashok Selvam joins Bob Sirott to talk about some of Chicago’s top burger joints, like Redhot Ranch and Desert Hawk. He also talks about the history of Alex’s Washington Gardens and whether or not we could see the comeback of Charlie Trotter’s.

Steve Grzanich has the business news of the day with the Wintrust Business Minute. Charlie Trotter’s restaurant is reopening in Chicago, 11 years after the chef’s death. Dylan Trotter, Charlie Trotter’s son, tells Block Club Chicago that the location at 816 W. Armitage will open for two weeks starting today. Diners will get to sample […]

What does it take to evolve from an ambitious young chef to a seasoned restaurateur and CPG innovator? Harold Jurado's journey is a masterclass in risk, resilience, and reimagination. From working at culinary institutions like Charlie Trotter's to leading high-pressure kitchens and corporate dining at Google, Harold's path has been anything but ordinary. Today, we dive into how he balances creativity and practicality, his leap into the world of consumer packaged goods, and his vision for building a business that takes care of both staff and customers. If you're looking for inspiration to rethink your own path to success, this episode is for you. For more information on Harold and his restaurant, Ramenwell, visit https://www.ramenwell.com ____________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

Chicago's Astounding Food Evolution: 1990 'til Now Chef Dean Zanella Founder and instructor, Tutore Italian Cooking School The past 35 years have seen a sea change in Chicago dining. And who better than to take us on a voyage through this period than a master chef who has sailed through this time? Come join us as chef Dean Zanella takes us from the local culinary world of 1990 to the present; where fine dining no longer requires white tablecloths; where non-European cuisine has been elevated; where chefs are the main focus of the restaurant; and where chefs work with local farmers. And he'll dish on the impact of TV's Food Network on our dining experience. Chef Zanella will also give his take on some of Chicago's key chef influencers, like Charlie Trotter, Rick Bayless, and more recently, Erik Williams. “They held their standards high and made people expand their palates,” he says. Bio: Chef Dean Zanella is a founder and instructor at Chicago's Tutore Italian Cooking School. He has worked at some of Chicago's finest restaurants, including Charlie Trotter's and Gordon, in addition to helming such notable eateries as 312 Chicago, and Rhapsody Restaurant at the Chicago Symphony Center. He is a strong supporter of Chicago's Green City Market. Recorded via Zoom on December 16, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

In today's episode, we chat with Dylan Trotter, a 33-year-old Chicago native and the son of famed chef Charlie Trotter. Dylan reflects on growing up in his father's iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father's former restaurant space, Dylan is dedicated to keeping his father's legacy alive. He's not just preserving his father's memory; he's revitalizing it by digitizing his father's work and organizing pop-up dinners with other culinary legends.Join us as we explore family dynamics, advice for today's culinarians, and the lasting impact of Charlie Trotter on the culinary world.

This week, we are delighted to welcome a culinary artist who, despite his reluctance to embrace the title of "chef", is undeniably one of the industry's most esteemed talents. Chef Giuseppe Tentori refined his culinary skills in some of Chicago's premier kitchens before joining BOKA Group, where he led BOKA (the restaurant) and subsequently opened GT Fish & Oyster, GT Prime, and BOKA Catering. In our conversation, we dive into Chef Tentori's experiences working with Charlie Trotter, explore the philosophy of allowing a protein to speak for itself versus enhancing it, discuss the pursuit of artful consistency, and much more.

“It felt like I just stepped into a rodeo, and they shut the gate behind me.” That's how Grant Achatz describes his first day of working in the kitchen of Charlie Trotter's, then considered one of the world's finest restaurants. The future 3-Michelin-star Alinea chef was just 21 in the summer of 1995 when he convinced Trotter to give him a shot at his namesake Chicago restaurant. But Achatz did not have a positive experience and left after a few months, moving on to a longer tutelage under Chef Thomas Keller at the French Laundry in Napa Valley. When Achatz returned to Chicago to run his own kitchen, he and Trotter had what Achatz calls an “aggressively competitive” relationship. Trotter closed his restaurant in 2012 and died from a stroke the following year at age 54. Now Achatz—who appears in Rebecca Halpern's documentary about Trotter, Love, Charlie (as do I)—is presenting a lavish Trotter's menu at his restaurant Next and reflecting on his relationship with the late chef, whom he thinks hasn't received proper credit for all the innovative ways he changed fine dining.

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys are alarmed to find out how some folks are flavoring their beverage..and so is the Board of Health. The ConversationThe Restaurant Guys get deep with chef Curtis Duffy, who received Michelin stars for his restaurants Grace and Ever in Chicago. Curtis shares his story, how he leads his team and what keeps him striving for excellence.The Inside TrackThe Guys  highly recommend you watch the movie For Grace about the opening of Curtis's restaurant Grace. The three find plenty to talk about being lifers in a challenging industry. This is how Curtis handles every day.“My daily drive and my daily vision was to be better than what I was yesterday.  And I pushed the team and led the team that way. That was always my commitment to the restaurant. We have to be better. We have to be better,” Curtis Duffy on The Restaurant Guys Podcast 2024 BioCurtis Duffy began his career in Chicago working under chef Charlie Trotter then later chef Grant Achatz. Curtis became head chef at Avenues, which earned two Michelin stars after his arrival. He and Michael Muser opened Grace in Chicago in 2012. In 2013, the Robb Report named Grace the best restaurant in the world.  Grace earned three stars in the Michelin Guide four years in a row. The James Beard Foundation named Duffy Best Chef, Great Lakes in 2016. In 2020, Duffy and Muser opened Ever restaurant which was awarded two Michelin stars in 2021, 2022, and 2023. In 2022, he opened After lounge, and the following year Esquire named After one of the Best Bars in America.Curtis has appeared in numerous television shows such as Top Chef, Top Chef: Colorado, Iron Chef: Quest for an Iron Legend. A couple of episodes of The Bear were filmed inside his restaurant Ever and Curtis made and plated the dishes that appear in season 2 episode 7.  Chef Duffy's  journey is chronicled in the acclaimed documentary For Grace highlighting his rise from adversity to culinary greatness.InfoEver Restauranthttps://www.ever-restaurant.com/For Grace (movie)Watch on AmazonReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Curtis Duffy is a Chicago chef and restaurateur of restaurants Ever and Grace. Curtis is a Michelin-starred and James Beard Award-winning chef with an impressive track record, working at restaurants Charlie Trotter, Alinea, and Avenues, before opening Grace to much acclaim in 2012.Curtis joins us to discuss his story, his creativity in the kitchen, and his connection to FX's The Bear.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!American National InsuranceFollow Our Guest:Official Site: Ever-Restaurant.comFacebook: Ever RestaurantInstagram: @CurtisDuffyFollow The Restaurant:Official Website: TiparosThaiCuisine.comFacebook: Tiparos Thai Cuisine & Sushi BarInstagram: @TiparosChicago Hosted on Acast. See acast.com/privacy for more information.

Prepare yourself for one of the most interesting guests I've ever hosted on the show. Today we sit down with Josh Copeland of the Camino Alto restaurant in the Bay Area. Josh is a zealot in the way we think of Blue Hill Restaurant or Chef Charlie Trotter–the best ingredients served in an uncompromising fashion. Josh Copeland is a model of focus, showing us what's possible when we refuse to let go of our vision.  For more on Josh and his restaurant, visit https://www.caminoaltosf.com/. ____________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

Nick welcomes Monica Eng from Axios.com to discuss some of the stories she's currently covering, including Next Restaurant's recreation of Charlie Trotter's classic menu, the buzz around the $10 strawberry from Whole Foods, Chicago's most annoying intersections, potential natural disasters that could strike the area, and the need for ShotSpotter technology in the city. Later, Esmeralda Leon joins Nick to chat about submarine movies featuring scenes where Gene Hackman gets punched. They also finish their quiz about Korea, fulfill a Magic Megaphone request, and taste test a unique snack. Plus, they dive into some details about a classic haunted house in Chicago. [Ep286]

In this episode of Seared, we dive into the dangers of perfectionism, using the example of a renowned chef Charlie Trotter, who pursued excellence at all costs.While striving for excellence can be beneficial, it's essential to balance it with humility, mental health awareness, and self-care. Perfectionism can lead to significant suffering, impacting relationships, health, and overall well-being. We explore the importance of perspective and how it can help mitigate the negative consequences of perfectionism. By understanding the pitfalls of this mindset, we can strive for excellence while maintaining a healthy and fulfilling life.There's nothing wrong with wanting to excel in what you do and who you are, but it can literally kill you if you don't keep that sinister voice in your head that's telling you that it's not good enough in check. To find out more about working with me, go to the website to find out more about how life and creativity coaching can work for you.You can also find me on TikTok, Instagram, Facebook and Threads.Watch the episode on YouTube as well! You can drop me a comment or question at: paul@paulsilvacoaching.com

The BanterThe Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management. The ConversationThe Restaurant Guys welcome back Chef Charlie Trotter to hear what's going on in Chicago and Las Vegas, especially during challenging economic times. You'll hear Chef Trotter's advice on culinary school, making stocks at home and many things in between. The Inside TrackThe Guys welcome Charlie Trotter on their show for a second time. They were pleased to know that Chef Trotter played his previous interview on The Restaurant Guys Podcast to his staff. “I've told so many people that this (podcast) is basically Car Talk for food,” Charlie Trotter on The Restaurant Guys Podcast 2009BioCharlie Trotter opened Charlie Trotter's Restaurant in 1987. Twice it received two Michelin stars and other acclaim. He closed it in 2012. Restaurant Charlie in Las Vegas received the Michelin Guide One Star Award as well as the James Beard Foundation Award for Best New Restaurant. He opened other concepts such as a high-end delicatessen store and a seafood restaurant in Mexico.He received multiple James Beard Foundation Awards including Humanitarian of the Year Award for his philanthropic work.Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter, InfoCharlie's BooksHome Cooking with Charlie Trotter by Charlie TrotterLessons in Excellence from Charlie TrotterLessons in Service from Charlie TrotterLessons in Wine Service by Charlie TrotterOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Celebrate with us the haunted halls, broken castles, and yearning spirits as we close out our series “Oh My Gotttttthhhh!!!” with Guillermo del Toro's gothic romance, CRIMSON PEAK! Stick around for some new Alien talk, some “Oh My Gottttthhhh!!!” awards, and what fresh hell Cody has selected for us as we venture into a new series and film!   00:00 - 11:00ish - Intros: Local lawyer billboards and where we should put our faces across the country, and the fact that we have a new ALIEN movie in the world.   11:00ish - 59:00ish - The other stuff we watched this time!   Cody - Trap, Frankenweenie, Strait-Jacket, Cuckoo, Cruel Jaws, Kingpin, and The Faculty (AND he also read the novelizations of Halloween (2018) and Halloween Kills)   Curtis - Cuckoo (x2), Cruel Jaws, 25th Hour, Influencer, Luz, The Last Exorcism, Satan's Blood, The Seventh Seal, I Am: Celine Dion, Dracula (Spanish version), The Devils' Bath, Land of Bad, Licorice Pizza, The Man From Hong Kong, Beetlejuice, and Ed Wood   Lucas - Cuckoo, Cruel Jaws, Borderlands, Oppenheimer, How to Be a Latin Lover, John Carpenter's Vampires, Cop Land, Bringing Out the Dead, Twilight, The Twilight Saga: New Moon, and It Ends With Us   Austin - Cruel Jaws, The Last Exorcism, V/H/S/94, Sicario, Love Charlie: The Rise and Fall of Chef Charlie Trotter, and Alien (again! On 4k!)   59:00ish - 1:44:00ish - CRIMSON PEAK - SHUDdown and discussion!   1:44:00ish - 1:49:00ish - “Oh My Gotttthhhhh!” awards!   1:49:00ish - End - Our next theme AND our next movie decided by Cody!

The team behind Brine, a fast casual with a location in New York City and another in Fair Lawn, New Jersey, invited 100 of the restaurant's regulars (plus some media folks) to taste test new menu items and evaluate them. Chef-partner Joe LoNigro was behind the counter as guests helped themselves to grilled chicken with a “umami” sauce, roasted Brussels sprouts, a spicy chicken sandwich, elote corn ribs, tostones and Brine's new take on its house-made Pop-Tart-inspired dessert. It will be interesting to see what makes it onto the menu, but we liked those corn ribs, grilled chicken and Brussels sprouts. Bret returned to Momofuku, celeb chef David Chang's NYC flagship, with some out-of-town friends who wanted to go for dinner. Although it wouldn't have been Bret's first choice, everything was better than he expected. Of particular note was a new tomahawk pork katsu with a Japanese-style curry sauce and the kimchi, which got the seal of approval from both Bret and his Korean-American dining companion. We also talked about how and why Pete Wells is ending his 12-year-run as restaurant critic of The New York Times, citing how dining out four or five times a week can become a health hazard—even if it sounds like an enviable job. Our guest this week is Jacob Bickelhaupt, chef-owner of Konro in West Palm Beach, Florida. The self-taught chef trained under culinary icon Charlie Trotter, and at Konro, he offers a 10-14 course tasting menu serving just 10 guests nightly, all of whom sit at the chef's counter. Although the artful cuisine is not Japanese, it is an intimate omakase-style experience, complete with wine pairings by sommelier Nadia Bickelhaupt, Jacob's wife. Jacob is six years sober and has created a selection of non-alcoholic pairings that closely mimic the wines, each house-made through a multi-step process. The couple orchestrates the evening at Konro to be as much an extension of their home as a unique and memorable gastronomic experience.

Founder, CEO, and president of EDWINS Leadership & Restaurant Institute Brandon Edwin Chrostowski is renowned for changing culinary and hospitality training—in and out of the nation's prisons—while preserving French cooking traditions. His mission-driven effort to train and staff former prison inmates at his flagship French restaurant and nonprofit has created a national model for re-entry and an educational pipeline for formerly incarcerated to learn the discipline and skill of fine dining.Under Chrostowski's leadership, the EDWINS program boasts an extraordinary one percent recidivism rate, a testament to the efficacy of its approach. More than a CEO, Chrostowski is a catalyst for change, providing over one hundred formerly incarcerated adults with free culinary and hospitality arts training each year. Since its inception in 2007, the program has evolved into a multifaceted initiative, including Edwins Too—a culinary incubator and community kitchen; EDWINS Butcher Shop and Bakery and Diner; a Second Chance Life Skills Center with housing and wraparound services; EDWINS Family Center, a nonprofit offering free daycare to Institute students during class hours; on-site programs at Grafton Correctional Institute and Cuyahoga County Juvenile Detention Center; and a groundbreaking virtual curriculum reaching over 400,000 inmates in prisons across the country.A culinary virtuoso, Chrostowski's journey began with classical training as a chef and sommelier. He honed his skills at distinguished fine dining establishments in Paris, New York, and Chicago, including Lucas Carton, Chanterelle, Picholine, Le Cirque, and Charlie Trotter's. His culinary prowess has been celebrated with numerous accolades, including being a 2022 James Beard Award Semifinalist and a 2023 James Beard Finalist. Recognition also extends to the 2023 Jim Brown Changemaker Award, IFMA's 2020 Silver Plate, CNN's 2016 Heroes, and the prestigious Crain's “40 under 40” Awards.A proud alum of CIA, Chrostowski holds an associate degree in culinary arts and a bachelor's degree in business and Restaurant Management. He resides in Cleveland with his wife Catana and their children, Leo, Lilly, Lynx, and Lander.A Quote From This Episode"It's not like you come into a kitchen, and they say, 'Listen, this is how you're going to figure it out,' they just give you a task and you gotta figure it out."Resources Mentioned in This EpisodeFilm: Knife SkillsTV: CBS This Morning CNN HeroAbout The International Leadership Association (ILA)The ILA was created in 1999 to bring together professionals interested in studying, practicing, and teaching leadership. Register for ILA's 26th Global Conference in Chicago, IL - November 7-10, 2024.Adult Development Pre-Conference SessionAbout  Scott J. AllenWebsiteWeekly Newsletter: The Leader's EdgeBlogMy Approach to HostingThe views of my guests do not constitute "truth." Nor do they reflect my personal views in some instances. However, they are views to consider, and I hope they help you clarify your perspective. Nothing can replace your reflection, research, and exploration of the topic.

Entrepreneur Lisa Ehrlich joins Here For Me on the heels of the release of “Love, Charlie: The Rise and Fall of Chef Charlie Trotter,” the documentary film on her late ex-husband and business partner, sharing the twists and turns her life took from restaurant stardom to personal setbacks, reinvention, and reframing how she evaluates who and what is allowed in her world.

In this episode of the Restaurant Rock Stars podcast, Roger chats with Reed Adelson, founder of Virginia's in New York City. Listen to Reed's inspiring founder's story, his navigation through family traditions, the fierce competition of NYC's restaurant scene, and overcoming various challenges. Gain insights on onboarding, staff training, marketing, and maintaining profitability in a high-cost city. Discover Reed's personal restaurant journey, from his first job in a Tampa steakhouse to working with renowned chefs like Charlie Trotter and eventually establishing Virginia's. Learn about his approach to menu creation, front and back of house dynamics, event pop-ups, and the importance of location. Don't miss this deep dive into the passion and strategy behind running a successful restaurant in one of the most competitive markets in the world. Thank you to our sponsors: Cirrus: LED digital signs attract attention, bring your business to life & increase customer traffic and sales. Cirrus signs are versatile and allow easy changing of content and displays. Best of all, with cirrus you can subscribe to pay with low monthly payments and no upfront cost. Go to https://try.cirrusled.com/rockstar The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/ The Birthday Club – Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/ Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. Go to https://www.rti-inc.com or call 866-399-3639 to get started today.

Belinda Chang says that what makes her different is that she thinks small, like really small, about every single detail for an event. That includes being intentional about having women design each element, from the name cards to the tequila she's pouring. She wants every part of the experience to be unique to you - a rare occurrence these days. She shares with Jeanne how a house full of friends and strangers most nights of the week led her to hospitality; why she took a non-paying job in a kitchen; how she pivoted when the world shut down during COVID; why you should NEVER buy the bar package; and why the best thing you can do is learn Excel. Belinda Chang is a sommelier, an experiential storyteller, and lifestyle expert. She is the only bipoc woman to win a James Beard award in a drinks category in 2011 and was recognized by the Wall Street Journal as the “global virtual wine experience guru” in 2019. Over the course of her lauded decades-long career in food, wine and restaurants, Belinda has made a name for herself as a sought-after sommelier, host and on-camera personality. Prior to entering the life of a small business owner, Belinda managed the legendary 26,000-bottle cellar at Charlie Trotter's in Chicago, the wine lists at Laurent Gras' The Fifth Floor in San Francisco, and Danny Meyer's The Modern in New York City. Belinda returned to Chicago in 2015 to serve as Managing Partner and Wine Director of the splashy steakhouse Maple and Ash before setting off to create her bootstrap, start-up experience production company: Belinda Chang.Chang has created and produced some of the wine and food world's buzziest IRL and virtual events — the who's who annual James Beard Awards Pre-Prom, her splashy annual Pool Party during the Food and Wine Aspen Classic, and Virtual Boozy Brunch to support furloughed service people and small business owners during the pandemic. From 2019 to 2021, Chang's virtual production company, studio 8h productions, created, hosted and produced over 300 virtual experiences for Fortune 500 clients and delivered bespoke experience boxes to their guests in 12 countries. In addition to creating and hosting live experiences, Belinda is a regular fixture in global media outlets like The New York Times, Bloomberg, Food and Wine, The Wall Street Journal and the International Herald Tribune among many others.FB: Belinda ChangInsta: @Belinda_ChangTikTok: sommelierbelinda YouTube: @BelindaChangLifeLinkedIn: Belinda Chang

Alyssa is joined by Ben Mandelker of Watch What Crappens to discuss the life and times of Chef Charlie Trotter. Some of you might be asking, "Who?" Well, take a listen because aside from being Gordon Ramsay before Gordon Ramsay he profoundly impacted Chicago's dining culture with some influence on Top Chef. Take a moment to subscribe and leave a five-star review.  Show Notes: Book: Charlie Trotter: How One Superstar Chef and His Iconic Chicago Restaurant Helped Revolutionize American Cuisine IMDB: Love Charlie: The Rise and Fall of Charlie Trotter New York Times: Charlie Trotter, a Leader Left Behind New York Times: Charlie Trotter Dies at 54; Chef Made Chicago a Must Chicago Magazine: Charlie Trotter Is Alive And Well Chicago Sun-Times: Charlie Trotter exhibit a glimpse of the man behind the legend People: Chef Graham Elliot Remembers Charlie Trotter Learn more about your ad choices. Visit megaphone.fm/adchoices

Niklas Ekstedt is the owner of the Michelin starred restaurant Ekstedt in Stockholm, Sweden. It's a restaurant that was designed around live fire cooking, but it started doing this when it opened in late 2011, well before this was a trend. He had spent years working in modern kitchens, everything from Charlie Trotter's in Chicago to El Bulli in Spain, and he opened a very successful restaurant focused on molecular food when he was just 21. When New Nordic cuisine started to take off and he began to think about how he could be a part of it in a way that made sense to him, he started to think about Nordic techniques. The older ones. He started to research 18th century cookbooks to understand the way Swedes used to eat. It was closer to the way he grew up in the northern part of Sweden, where foraging was a way of life and his parents would buy meat from Sami herders. I was at Ekstedt more than a decade ago and what I assumed would be something of a gimmick – a modern restaurant with just a wood stove, fire pit and wood fired oven that was without gas or electricity in the kitchen – was anything but. The food was smart and honest, the pure expression of the ingredients. It was one of the highlights of a trip that included meals at Relae and Fäviken.Ekstedt has been open for 13 years now, so any novelty of this restaurant has worn off. Many others have followed in its path. Niklas has even opened another version of the restaurant in London too.I think there is something important in thinking about the way we used to eat, wherever we are in the world. The last couple of centuries have truly disconnected us from where our food comes from and how we eat it, and we are paying the price. Our food is less nutritious, it often lacks flavor and its pumped full of all kinds of chemicals that are tearing our bodies and environments apart. We all need to peel back those layers and see what was going on a couple of centuries ago. I don't mean to limit that to restaurant settings, but in our homes as well.  We also talk a bit about how the restaurant industry is changing. Pre-pandemic, chefs used to take themselves very seriously. Kitchens were more like war zones than places of work. Not to say all is fine, but I think there is a sense that things are moving in a more positive direction.Read more at New Worlder.

The James Beard Foundation on Wednesday announced the nominees for its Restaurant and Chef Awards.For decades, we knew what we were getting from the awards: Mostly well-established chefs from fine-dining restaurants in major cities. Yes, they were usually white and male, but arguably more importantly they were largely from the same groups of chefs with well-established networks and hardworking publicists. The same nominees put forward by past winners and a cadre of food writers (including myself until the late 2010s) who didn't change very often appeared on the ballots every year, minus whoever won the previous year. And when the big-name chefs such as Thomas Keller and the late Charlie Trotter won all the awards they could win, the nominations were passed on to their protégés. That's no longer the case.The Beard Awards were essentially canceled in 2020 and 2021 for obvious reasons, and in the interim the foundation did some serious soul-searching and reworked the criteria of the awards. Now those nominating potential winners must explain how the chefs, restaurants, bartenders, etc., fit into the foundation's values “centered around creating a more equitable, sustainable, and healthy work culture.”

Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick. Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and innovation in the pursuit of culinary perfection. Here's a taste of the culinary wisdom awaiting you in today's episode: Embark on a journey of self-discovery as we unravel the story of a chef whose path from the art world led her to her true passion: cooking. Witness the pivotal moment at Charlie Trotter's that forever changed the course of her culinary journey, setting her on a trajectory of unparalleled success. Explore the unique challenges faced by a left-handed chef and the profound impact of growing up in a kosher household. Prepare to be surprised as we uncover the identity of the toughest chef she ever worked for and the valuable lessons learned along the way. Follow her from the bustling streets of Chicago to the vibrant culinary scene of NYC, where mentorship under Tony Mantuano and the daunting task of filling Andrew Carmellini's shoes shaped her culinary philosophy. Discover the transformative power of taking a step back, as a year off brings herclarity, confidence, and a renewed sense of purpose, culminating in the creation of Grove House Hospitality. Explore the profound impact of breast cancer on her life and career, and the unwavering determination that led her to open her second restaurant amid intensive radiation treatment. Uncover the importance of self-care in the culinary industry, especially for young women The game-changing impact of her latest venture, Misi Pasta and it's boundless potential and why this might need to be your next step into entrepreneurship. Join us as we dive deep into the heart of the culinary world, where every partnership, every challenge, and every triumph shapes the narrative of culinary excellence. Welcome to a podcast like no other. Welcome to the CHEF Radio Podcast 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.

Master Sommelier Serafin Alvarado's journey into the worlds of hospitality and wine took him from New York City, to Puerto Rico, and back to the US in Chicago working with the late, great Chef Charlie Trotter. Serafin's story serves as a not-unfamiliar roadmap for many of the most successful professionals in the hospitality sphere, as it weaves through many different geographies and disciplines including music, chemistry, the hotel business, and more on the road to joining one of the elite wine professional associations in the world, and showcases his inspirational lifelong love of learning and pursuit of growth

For this podcast, we have an author, publicist, and podcast host who recently published a book that has so many incredible and unique perspectives from an astounding number of industry-leading chefs from around the globe. The author, Shari Bayer, based in New York City, is someone who is a lifer in our industry, or at least industry adjacent, as she has been a publicist for many of the highest-achieving chefs in America, and she's done that by creating genuine relationships with the chefs that she's met over the years. Most recently, she added author to her title with a book that is as much great reading material as it is great lessons from many of the world's leading chefs as they share their own perspectives and methods when it comes to the duties of a chef.  Here's what was discussed: Why this book is a dream project of Shari's The early jobs that got her interested in the restaurant industry Working for Charlie Trotter in Chicago Her first foray into the world of restaurant PR with some industry legends She breaks down the reasons why your restaurant needs or does not need a PR company Working with Jim Lahey of the respected Sullivan Street bakery Some of the common threads that she sees through the different chefs she interviewed for the book Many chefs opened up to her about the mistakes they made along the way and shared those life lessons with her readers The pressures on chefs today that were not there 15 to 20 years ago, and why so many chefs feel they need to open more than one restaurant Eli is extremely impressed with the roster of chefs that she was able to put together for this book The importance of cooking for not only great chefs but also great leaders who are going to mentor you while you grow, and why you need to give them your all, and they will help you succeed when it is your time The wisdom of Chef David Kinch How easy it is to get from NYC to Philadelphia, and why more people don't take advantage of it Note: This is not a paid advertisement and no money was exchanged for our guest's appearance on CHEF Radio Podcast. 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 make sure you 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. This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!

Hello! It's the holiday season. A time for laughs and a time for crippling depression. This episode opens with a delightful comedy called Eating Raoul. Once you're loosened up, I will drag you thru three documentaries that will dredge you in a coating of uncomfortable and lingering feelings. My true specialty as a "movie-review-podcaster". Keep smiling and... Enjoy. On This Episode: Eating Raoul (1982) Love, Charlie: The Rise and Fall of Chef Charlie Trotter (2021) We Once Were Kids (2021) My Best Fiend (1999) Support the show at: patreon.com/skeletonfactory Follow the show: Instagram: @skeleton_factory Twitter: @sfpodcastatx --- Send in a voice message: https://podcasters.spotify.com/pod/show/skeletonfactory/message Support this podcast: https://podcasters.spotify.com/pod/show/skeletonfactory/support

Fall in love with fresh, earthy flavors and new recipes from Maria Liberati! No matter what the season, you'll find an incredible story and recipe in - "The Basic Art of Italian Cooking Diaries: Seasons!" This week Maria is joined by Rebecca Halpern, the writer and director of a great new documentary about Celebrity Chef Charlie Trotter! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 ⁠https://creativecommons.org/licenses/by-sa/3.0/us/⁠ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 ⁠https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/maria-liberati/message

#26. Shari Bayer began her career in restaurants and gained experience at places like Charlie Trotter's. She later ventured into the world of public relations, establishing her own agency Bayer PR agency in 2003. Shari launched her podcast, "All in the Industry," by Heritage Radio Network in 2014 as a platform to spotlight behind-the-scenes talent in the hospitality industry. With 350 episodes and counting, her podcast features interviews with renowned chefs and professionals, providing a platform for them to share their experiences, stories, and advice.This week's episode touches on the role of PR in the restaurant industry, debunking misconceptions and shedding light on the value of having a strategic publicist. Shari emphasizes that PR is about building relationships and effectively telling a story that resonates with the media and the audience. Shari also discusses her book  Chefwise, which captures life lessons, tips, and clips from 117 of the best chefs from around the world.Where to find Shari Bayer: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:02) Shari's restaurant background(4:38) How Shari got into PR(6:10) Restaurant PR and how it works(10:41) PR for restaurants that aren't new(13:21) Social media's impact on PR(15:48) The goals of All in the Industry Podcast(20:27) Memorable conversations on All in the Industry(22:43) What is Chefwise?(25:43) How Shari collaborated with chefs around the world(33:18) Who should ready Chefwise?(35:05)James Beard Awards and Pellegrino 50 Best(38:35) How to join La Dame de Escoffier(41:28) The joy of solo dining

#21. Chef Markus Glocker started honing his skills and passion for cooking at his family's hotel in Austria. After pursuing his culinary education, Markus spent several years working for renowned chefs Eckart Witzigmann, Gordon Ramsey, and Charlie Trotter in Vienna, Berlin, London and the U.S. Markus most recently opened Koloman, which brilliantly fuses Austrian cuisine with French elegance, creating a truly unique and unforgettable dining experience.During this episode, Markus discusses the challenge of crafting a menu that appeals to a diverse audience while still showcasing the distinct flavors and techniques of his culinary philosophy on consistency. Chef Markus shares his perspective on balancing innovation with profitability, recounting iconic dishes with high food costs and the decisions involved in introducing new creations while keeping beloved signature dishes intact.The episode also delves into the intricacies of restaurant management. Chef Markus highlights the significance of service in complementing the culinary experience, emphasizing the need for a well-functioning front-of-house team to enhance the overall guest experience. Plus, the challenges of finding and retaining talented cooks in the competitive culinary landscape.*Please note that due to some technical difficulties, the audio quality of this week's episode falls short of our typical standard. We remain committed to delivering informative and engaging content to our audience and appreciate your patience and understanding as we strive to continuously improve our production.*Where to find Markus Glocker: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:19) Markus' background(5:18) The vision behind Koloman(12:06) How Markus develops menus(15:16) Building a culture of consistency(19:31) Finding the right people(22:11) Why opportunities means to Markus(28:05) How often does Markus reevaluate dishes?(31:22) How important is an iconic dish?(35:10) Collaborating with your team(38:19) What will never be on Markus' menu?(40:06) Pumpkin seed oil and vinegars(41:55) The story of tafelspitz(43:06) How have Markus' mentors influenced his cooking?(45:49) Markus' music mentality(49:03) Why is Markus a chef?

Before opening the perennially packed Mindy's Bakery, chef Mindy Segal wowed diners with her pastries at Chicago's finest restaurants including Charlie Trotter's, Ambria, MK and her own Mindy's Hot Chocolate. She's also a pioneer in the world of cannabis-infused edibles. On the latest episode, the James Beard-award winner talks about the ingredient too many American restaurants are skipping. Plus, Segal and Manilow talk about what may be Chicago's “edgiest” place to eat. Plus, Crain's Ally Marotti is back to report on a new seafood experience on the Chicago riverwalk.

(Re-release from March 2023) Entrepreneur Lisa Ehrlich joins Here For Me on the heels of the release of “Love, Charlie: The Rise and Fall of Chef Charlie Trotter,” the documentary film on her late ex-husband and business partner, sharing the twists and turns her life took from restaurant stardom to personal setbacks, reinvention, and reframing how she evaluates who and what is allowed in her world.

This week's guest's body of work is rivaled only by his low-key demeanor and genial humility about it all. From working under Charlie Trotter and Grant Achatz, to taking a chance with Town House in Virginia's countryside, to opening the much-lauded pairing of Smyth and The Loyalist in the West Loop (with so much more in between), John Shields is a true gem of the Chicago culinary scene, and it was a pleasure to have him on the podcast. In addition to a laundry list of casual shout-outs to previous and future Joiners guests, we're talking the butterfly effect of dial-up internet, the hierarchy of Trotter's kitchen, developing a menu that reflects the pastoral qualities of a restaurant's location -- and plenty more.

John Vermiglio is the chef behind Detroit restaurants Grey Ghost, 2nd Best, and Basan, but his career kicked off in Chicago under the direction of the highly influential and infamous chef, Charlie Trotter. In this episode, John dives into what it was like to work with the legendary chef and how those experiences shaped his approach to opening his Detroit dining destinations.

Hospitality can be a nebulous thing, and while you know it when you feel it, what are some of its concrete elements and how do you create it and maintain it in a restaurant? To explore that question, I turned to two of the most hospitable people I know, Jerry and Krista Slater. Based in Athens, GA, they currently own two restaurants: The Expat and Slater's Steakhouse, one wine shop and bar named The Lark, and are in process to open another restaurant and a cocktail bar very soon. So they think about hospitality a lot. They've made a career of it, with Jerry working at Charlie Trotter's in Chicago, Seelbach Hotel in Louisville, and being one of the consulting creators for One Flew South in Hartsfield International Airport in Atlanta. Krista, a painter and certified sommelier, worked for years in the wine and restaurant industry in the Bay Area before relocating to Georgia. You might even recognize their names from a beverage column in the Atlanta-Journal Constitution, so to say busy is an understatement. But despite that, they are always intentional in creating their spaces and guest experiences, and they do it all with a dash of humor and goodwill for the larger community.

So how do you know, as a chef, where you should be putting your energy outside of your normal job description? Because quite often on CHEF Radio, we talk about how chefs have positive impacts outside of the kitchen through great leadership practices, mentorship, fundraisers, and foundations, but maybe one of the single biggest impacts we can make is through our own responsible purchasing and sourcing and teaching the next generation the importance of being stewards of our foodways and food systems.  Reducing our carbon footprint through climate education, menu planning, reducing food waste, and even packaging and plastics reduction are just some of the ways we can leave this industry better than how we found it, and let's face it, when you become a leader in our industry, you're expected to do so much more than just simply create menu items, work service, and write a schedule. And of course, as individual chefs, we can each do this on our own, but as you're going to hear today, when a farmer and a chef work hand-in-glove to create a Regenerative Organic utopia such as Chef's Garden, the impact they can have is immeasurable, and it's no coincidence that this is Earth Week, and we are releasing this on Earth Day, because I couldn't imagine a better couple of guests to talk about the major positive impacts they've had on our planet and people and why would they do is massively important. Support Regenerative Organic Agriculture! Here's what else you'll hear: Farmer Lee Jones Coming to you live from the New York Food & Restaurant Show 2023 What is Regenerative Organic farming and why you as a chef need to be supporting it? Why our vegetables nutritional levels continue to decline on a massive scale even with the advances in technology Trying to farm like they did 100 years ago Harvesting the sun by planting cover crops and soil  Why we must support regenerative organic farming as chefs because the government's not going to change anything Having a medical doctor on staff at the Chef's Garden to help create more nutrient dense vegetables to assist in healing.  How the Chef's Garden changed the game with the creation of microgreens Charlie Trotter's influence on the trajectory of CG Chef's Garden focuses on their team & community and why that matters Chef Jamie Simpson  The Culinary Vegetable Institute at the Chef's Garden Jamie's love for all 600+ different varieties of fruits and vegetables that grow around him How they bring chefs to the Vegetable Institute for either R&D or a little R&R  The biggest changes that Jamie has been a part of over the years at Chef's Garden Moving towards a direct-to-consumer and pick-to-order concept Having to give up his career and music to focus on being a chef How they harvest all parts of the plants and use absolutely everything that can possibly be turned into food or a food related product Creating vegetable “Deli Slices” High Pressure Pasteurization and why Jamie is so excited about it A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform.

What has luck got to do with it? Well, the short answer is absolutely nothing, and when Chef John Shields and his wife, Karen, took a leap of faith and moved to a little-known town in rural Virginia, they had no idea how life-changing that decision would be. It was after a New York Times writer stumbled upon their groundbreaking cooking at the little country inn named Town House in Chilhowie, Virginia, where they were really developing their style of cooking, that their careers really took off. But, as chef Eli says in the podcast, luck is nothing more than being fully prepared when the opportunity comes your way. Here's what else is covered: John's newly found love & enthusiasm for the “B' word Having no direction early on in his young adult life and finding food Cooking with his father ignited the flame in him How NOT getting hired in New York changed his trajectory, and you can blame it on dial-up internet Working for Charlie Trotter in one of the most challenging kitchens in the world Why failures, disappointments, and the feeling of discomfort are SO essential to developing yourself as a chef It's OK to fail! But fail forward and learn from every failure by turning it into a lesson Why being a great chef is like walking a tightrope between failure and ambition How working at Alinea shaped his perspective The hilarious story of how the relationship with his future wife was exposed after dating and working together How the husband-wife team splits responsibilities and how that relationship has evolved after children Moving to the middle of nowhere with no expectations How a full-page article in the New York Times changed everything for them The one and only Kitchen Arts & Letters bookstore in NYC How the layout of their building gives them the opportunity to do two separate concepts under the same roof The way that he approaches food, the ingredients and how he brings them to the plate, and his intuition-based style of cooking Allowing a plant to go through its full cycle of life to see what kinds of exciting stages it goes through and how that can impact the way you use it Breaking down one of their more novel ideas from back in the day A way that Chef stays grounded and on the right path The benefits of having two restaurants that can feed each other's customers as well as help use up the product they get in the house Why learning a craft such as cooking takes time and effort, and why you should not rush your career A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef which gives you a powerful and free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform!

Entrepreneur Lisa Ehrlich joins Here For Me on the heels of the release of “Love, Charlie: The Rise and Fall of Chef Charlie Trotter,” the documentary film on her late ex-husband and business partner, sharing the twists and turns her life took from restaurant stardom to personal setbacks, reinvention, and reframing how she evaluates who and what is allowed in her world.

Chef Charlie Trotter opened his eponymous restaurant in Lincoln Park in 1987, pushing Chicago to a new culinary level. Some of today's best chefs trained under the groundbreaking — and mercurial — chef. The documentary “Love Charlie: The Rise and Fall of Chef Charlie Trotter” talks to friends, family, and Trotter-trained chefs about what it was like to learn from him and how things started to change. Host Jacoby Cochran talks to filmmaker Rebecca Halpern about the doc, which is available to rent or purchase on Apple TV and Amazon Prime.  Nominate City Cast Chicago for Best Podcast and Hey Chicago as Best Newsletter in the Reader's Best of Chicago 2022 under the City Life category. Follow us on Twitter: @CityCastChicago Sign up for our newsletter: chicago.citycast.fm Call or Text Us: (773) 780-0246 Learn more about your ad choices. Visit megaphone.fm/adchoices