Podcasts about philly chef conference

#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud,  founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up. Where to find Mike Traud: InstagramThe Chef Conference InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:53) Mike's background in law and how he transitioned to food(11:50) Where to eat in Philly(14:21) How The Chef Conference was created(16:23) The gap between education and industry(19:49) Mike's goal for the conference(22:41) Menu Development 101 panel(24:09) How Mike chooses which panels to have during the conference(30:10) What Mike loves most about the conference(37:35) Biggest challenges faced every year(44:52) The benefits of an intimate conference(52:54) Goals for future conferences**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio SanchezMIKE TRAUD and The Chef ConferenceThe Chef Conference on InstagramThe Chef Conference WebsiteGet Tickets to The Chef Conference:Day 1 April 12, 2024: Openings & ExpansionsDay 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff GordinierDay 3 April 14, 2024: The Chef Conference Opening Night Event Day 4 April 15, 2024: Keynote & PanelsCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Shortly before she took home the JBF Award as Outstanding Restaurateur this spring, legendary Philly restaurateur Ellen Yin of High Street Hospitality Group (Fork, High Street Philly, et.al.) sat down with Andrew at the Philly Chef Conference.  Their conversation is the first of something we plan to do more of: Deskside Chats with seasoned industry pros that go wherever the dialogue takes them. In this inaugural Deskside Chat, Ellen shares her thoughts on the state of the industry post/late-COVID, the importance of a well-defined culture in retaining employees, and the challenges that make some longstanding issues (we're looking at you, tipping) especially difficult to solve.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

After 3 years of trying to get across a table from each other to record a pod conversation, Marc Vetri and Andrew finally found time during the Philly Chef Conference this spring. They met on a beautiful April morning in the dining room of Marc's flagship Vetri Cucina and went through Marc's evolution from aspiring rock star to fledgling cook to full-fledged chef and business person. Along the way, they recall some industry legends, discuss sticking to your guns in deal-making, and the rationale for overseas stages.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

A lifelong food lover, Amanda Shulman's love of cuisine and cooking became all consuming during a semester in Rome during college.  Following a string of stages and early jobs, she committed to the pro kitchen and trained in Vegas, Montreal, and New York City, before opening her hugely successful Her Place in Philadelphia. On this episode, Amanda discusses her unique path, the role Italy plays in her career, and her new restaurant My Loup, opened recently in collaboration with her fiancée Alex Kemp.  (This episode was recorded at the Hot Luck festival in Austin, TX.)This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

We're delighted to share the second in a series of live discussions on the subject of Mentorship in the restaurant industry. The series is brought to you by our promotional partner S.Pellegrino, and each one will  be moderated by Andrew, staged in a different city, and build on the one(s) that precedes it. This episode was recorded LIVE before an audience of Chicago line cooks at an On the Line dinner at Chicago's BOKA restaurant and features BOKA Restaurant Group co-founder Kevin Boehm and one of the group's principal chefs, Lee Wolen. (Be sure to also listen to the first episode in this series, which took place recently at the Philly Chef Conference and features Erick Williams and Damarr Brown of Chicago's Virtue restaurant. Erick and Damarr discuss their longstanding mentor-mentee relationship, how it's endured across two restaurants and more than a decade, and also how it reflects this essential and unique industry tradition.)Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. *  Photograph by CR Films.

Omar Tate attained national prominence with his deeply personal Honeysuckle pop-up dinners. In addition to drawing enthusiastic diners wherever they were staged, he received accolades such as being named Esquire's "Chef of the Year" in 2020. After pandemic pivots which included a residency at Blue HIll Stone Barns, Omar and his wife Cybille St. Aude-Tate, have launched Honeysuckle Projects to, in their own words, "[expand] into a network of community spaces centered around the values of ancestry, nourishment and reclamation. This brand represents business structures that stem from a distinct philosophy where Black and Afrocentric ideology are at the center." The first space is Honeysuckle Provisions in West Philadelphia.During the recent Philly Chef Conference, Omar made time to sit down with Andrew and discuss his life and career, as both chef and artist.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news. *  Photo of Omar & Andrew by Bailey King.

We at Andrew Talks to Chefs are delighted to bring you the first in a series of live discussions on the subject of Mentorship in the restaurant industry. The series is brought to you by our promotional partner S.Pellegrino, and each one will  be moderated by Andrew, staged in a different city, and build on the one(s) that precede it. The inaugural examination of this topic took place recently at the Philly Chef Conference and features Erick Williams and Damarr Brown of Chicago's Virtue restaurant. Erick and Damarr discuss their longstanding mentor-mentee relationship, how it's endured across two restaurants and more than a decade, and also how it reflects this essential and unique industry tradition.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Chip Wade, Chief Executive Officer of Union Square Hospitality Group (USHG), which was founded by Danny Meyer with the opening of Union Square Café in 1985, and now extends beyond the walls of its eateries, offering event services, partnerships, and business development. As CEO, a title he has had since 2022, Chip is responsible for further enhancing and evolving the company's culture, driving an even greater experience for guests, and bolstering the excellence and growth of its businesses. Chip joined the USHG Executive team as President, in 2019, following a rich 30-year career in operational leadership in the hospitality industry. Prior to joining USHG, Chip spent 17 years in leadership with Darden Restaurants, where he oversaw all operating functions, drove best-in-industry people metrics, and enhanced financial performance for a number of Darden's high-growth brands. He also served as Chief Operating Offer for Legal Sea Foods in Boston, Massachusetts, in which capacity he led all operations for the family-owned group's 31 restaurants, and oversaw the launch of the Legal Test Kitchen concept. Today's show also features Shari's PR tip to endorse endorsements; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards Nominees; plus, Shari's Solo Dining experience at Bad Roman, a new, modern, maximalist Italian restaurant from Quality Branded in Columbus Circle, NYC. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook ** And if you're in the Philly area, please join Shari on Sunday, April 16th for a panel previewing her book, CHEFWISE, in a discussion through the lens of women in hospitality with Sisterly Love Collective members. The complimentary panel will take place during Philly Chef Conference from 3PM to 4:30PM at The Study at University City (20 S. 33rd St, Philadelphia, PA). RSVPs required. For more information, go to: thestudyatuniversitycity.com. Hope to see you there! **Photo Courtesy of Chip Wade.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Gia Vecchio, CEO & Founder of Foxglove Communications, a publicity and strategy agency focusing on hospitality, which she founded in 2018 as a solo-entrepreneur, and five years later, the company has a footprint and employees in Philadelphia, Delaware, New York, New Orleans, Nashville, & beyond. Foxglove champions impassioned experts, community advocates and entrepreneurs throughout all facets of hospitality, with a current international portfolio of acclaimed clients including Ace Hotels, Award Winning Chef and Restaurateur Ashley Christensen, Top Chef Winner and James Beard Award Winning Author Gregory Gourdet, Ellen Yin's High Street Hospitality Group, Pomegranate Hospitality from Alon and Emily Shaya, Sisterly Love Collective, Tales of the Cocktail Foundation, and The Dead Rabbit, to name a few. Foxglove recently received the PR Net Next Gen Awards 2023 as an emerging leader in PR + Communications. Today's show also features Shari's PR tip to send calendar invites and reminders; Industry News Discussion about David Chang's Pantry Essentials Brand Momofuku Goods Raising $17.5 Million; plus, Shari's Solo Dining experience at Mariscos Jalisco food truck in Los Angeles, CA. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com, and wherever books are sold! #chefwisebook -- -And if you're in the Philly area, please join Shari on Sunday, April 16th for a panel previewing her book, CHEFWISE, in a discussion through the lens of women in hospitality with Sisterly Love Collective members. The complementary panel will take place during Philly Chef Conference from 3PM to 4:30PM at The Study at University City (20 S. 33rd St, Philadelphia, PA). RSVPs required. For more information, go to: thestudyatuniversitycity.com. Hope to see you there!**Photo Courtesy of Gia Vecchio.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer's guest is Laura Lashley, the National On-Premise Manager for Diageo Non-Alc, where she leads the brand's training and advocacy programs in the US. Laura began her career in drinks working in NYC bars, notably as the Head Bartender and Bar Manager at Avroko's Madam Geneva, as well as Bar Manager at The Breslin and Ace Hotel Lobby Bar. She has been ‘sowing the seeds' with the Seedlip team in the States for nearly four years, and enjoys using her bartending experience and love of the industry to bring the non-alcoholic category to the forefront. She is always on the move, but currently calls sunny LA home. Today's show also features Shari's PR tip to embrace zero proof; Speed Round; Industry News Discussion on NYC's new food rules for to-go cocktails; and Solo Dining experience at Fiorella Pasta, chef Marc Vetri's intimate pasta bar in a restored space in Philly's historic district.Photo Courtesy of Laura Lashley.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Small Bites on Wildfire Radio returns this Sunday, April 10th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 35 Best Hospitality Shows on the planet for 2020, 2021, and 2022 as well as being named #18 Top Philadelphia Lifestyle Influencer in 2021 and 2022. We are thrilled to welcome “America's Favorite TV Chef”, QVC mainstay, Pennsylvania native and best-selling author Eric Theiss to talk about the launch of his new book, Lovin' Your Air Fryer: 110 Fast & Easy Recipes for Mornin' to Late Night Munchin' from Post Hill Press. Seen regularly as the Copper Chef Eric's love for cooking, teaching and "culinary inventing" is as approachable as his energetic personality. His straightforward, no-nonsense approach to cooking has helped millions of people be successful in the kitchen with fresh ideas on food that range from everyday meals to comfort-food creations and special occasion masterpieces. With nearly 1,000,000 cookbooks sold, Eric is excited to launch Lovin' Your Air Fryer, a new series of books that will surpass readers and get them asking, "You can make THAT in an air fryer?" Then we'll chat with Jon Henderson the Executive Producer of Good Time Tricycle Productions. He will discuss an inaugural event that Bourre_ac Bourré is kicking off to celebrate the warm weather by hosting the Chili Knockout & Spicy Food Fest at The Orange Loop outdoor arena OLA on S. New York Avenue on Saturday, May 21 between 11 a.m. and 6 p.m. The event is presented by Good Time Tricycle-famous for its The Downbeach Seafood Festival and The Atlantic City Beer and Music Festivals. This newest Fest is dedicated to exploring all things flavorful, hot, and spicy. The interactive chili cook off will feature 20 plus regional restaurants competing for the best chili recipe at the Jersey shore awarded by festival attendees. Restaurants will also offer a variety of five-alarm dishes, a Hot Sauce and Artists' Village, a pepper eating contest, signature cocktails, local brews to wash it all down, and much more including live music, professional fire breathers and local artists. There will be a $5,000 Winner-Take-All Cash Prize available to the restaurant with the most votes. First prize takes home $2,500, while the additional $2,500 will be donated to the charity of the winner's choice. Sounds like a great time to Do Atlantic City. Last but not least we'll be joined by 2022 Philly Chef Conference hosted by Drexel University - Food and Hospitality Management #Chef participant Suzanne Barr, Chef and author of ‘My Ackee Tree: A Chef's Memoir of Finding Home in the Kitchen' from Penguin Random House Canada. Suzanne Barr is one of Canada's most respected chefs with a flair for fresh comfort food and a passion for local community, food security, and advocacy for BIPOC and LGBTQ2+ communities. She was the owner of the popular restaurant Saturday Dinette, head chef of True True Diner, and is the founder of the Dinettes Program, which trains young, marginalized women in the kitchen. My Ackee Tree tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. At the 2022 Philly Chef Conference she is joined by other industry professionals such as Brett Anderson, Erik Bruner-Yang, Louisa Chu, Daniel Giusti, Jeff Gordinier, Rachel Gurjar, Jenn Harris, Joseph Hernandez, Shanika Y. Hillocks, Aaron Hutcherson, Eric Kim, Simon Kim, Kat Kinsman, Omar Mamoon, Helen Rosner, Kevin Sintumuang, Audarshia Townsend, Stephanie Willis, and many others. The conference is an annual event designed to convene the regional food community and to showcase the latest food and beverage ideas and techniques through educational lectures, panel discussions and demonstrations. It brings together the best chefs, food producers and personalities and links established food and hospitality professionals with aspiring students and young industry professionals at Drexel University. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie “The Joke Man” Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

In this episode you'll hear two perspectives - one from Grace, a student in Drexel's Food and Hospitality Management Department and a freshman in the Spring of 2020 when the lockdown began, and one from Paul, one of Grace's professors in the dept. and a long time friend and colleague of mine.  They both share their experiences of taking the classroom virtual in a hospitality program. How does a professor virtually teach Fine Dining or a Wine Tasting class? Like everyone else, they found a way to make it work!With the announcement of the new variant, I asked Paul about the current plans for the Philly Chef's Conference, scheduled for late February 2022.  He said “As of now the conference sits on the island of misfit plans hoping for the best case scenario. We are still on and will be making an announcement soon, but nothing formal at this time.” Sounds like the proper summary of how to approach 2022. Additional Topics Include:

On the day after his newish Francie was awarded a Michelin star, Chris Cipollone sat down with Andrew to discuss the road to his success at his prior restaurant Piora, and now at Francie, as well as his training in Westchester, NY, restaurants, and the formative New York City chef positions he held along the way.And in The Line-Up, our weekly news and commentary segment, three festival and conference organizers call into the pod to discuss their current thinking for when and how to bring their events back during, or perhaps post, COVID. Our guests for this informative discussion are Megan Gallagher of Jackson Hole Food & Wine, Mike Traud of the Philly Chef Conference, and Frans van der Lee with the Chef's Roll Anti-Convention.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

One of our favorite recurring guests, Chef Bo Bech, returns from his home in Denmark to discuss his beautiful new book The Relation Between Us. The book combines Bo's stunning photographs from around the world with his notes on travel and simple, adaptable recipes inspired by the book's images and the memories they evoke. Andrew and Bo talk over his burgeoning interest in photography, how he integrates it into his life, his approach to sharing cooking wisdom, and myriad other subjects. Listen to our previous interviews with Bo:Bo Bech discusses his book In My Blood.Bo Bech at The Philly Chef Conference.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

In this special episode, I chat with chef Erick Williams, owner and executive chef at Virtue Restaurant & Bar in Chicago's Hyde Park neighbourhood. Williams is a Chicago native with a storied career, and this year was named a semifinalist for the James Beard Foundation Award: Best Chef Midwest. On the show we talk about why Chicago is such a great food town, Erick's unique path and inspiration for his cooking, and what he hopes diners walk away with after they eat at Virtue. Note: this show was recorded in March before restaurants and businesses nationwide shut down because COVID-19 and if we sound happier about the state of things it's because we were. I hope you will listen to this episode and support independent restaurants like Virtue who need your help now more than ever.A Hungry Society is powered by Simplecast.

At a time of industry and international crisis, we hope this episode will be a welcome respite for industry and civilian listeners alike. Andrew recently made his annual pilgrimage to the Philly Chef Conference where he spoke with some of the most exciting and influential food and drink professionals working today: They are (in order of appearance): Pastry genius Antonio Bachour of Coral Gables, Florida; Esquire magazine's beverage director of the year, Chelsea Gregoire of Baltimore; fermentation pioneer Jason White; prolific Philly chef-restaurateur Greg Vernick; and Copenhagen-based New Nordic OG Bo Bech.If that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to introduce the conversations.Enjoy these interviews individually or pass a few hours taking them in in one sitting. Andrew Talks to Chefs is proud to welcome new sponsor L'Ecole Valrhona, who are holding their first-ever West Coast classes this spring and summer. Visit their site for more information.And thanks to The Good Witch Coffee Bar for hosting our introductions this week.Hang tough, industry friends. LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Antonio BachourChelsea GregoireJason WhiteGreg VernickBo BechHungry by Jeff Gordinier

A rare non-chef episode of the pod featuring two of the most successful and influential restaurateurs in the United States. While in Philadelphia last weekend for the Philly Chef Conference, Welcome Conference co-founder (and the restaurateur who conjured up the magic of Eleven Madison Park and the Nomad restaurants before moving on from them last year), and Kevin Boehm, cofounder of Chicago's prolific Boka Restaurant Group (Boka, Girl and the Goat, GT Fish & Oyster, Momotaro, and many others) talk all things hospitality.How do they maintain quality control? Where do they gain new inspiration? What is the value of a pre-shift (nightly pre-service huddle)? Are we in a golden age for restaurants? It's a rare treat to hear such devoted and passionate professionals kick these and other topics around--don't miss this one!If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store.Please also subscribe to email updates from Andrew Talks to Chefs to receive new episode alerts and Andrew’s blog posts.Thanks for listening!LINKSAndrew Talks to Chefs OFFICIAL websiteToqueland (Andrew's blog)Buy Andrew's book - Chefs, Drugs, and Rock & RollBoka Restaurant GroupWelcome ConferenceKevin Boehm's 2018 Welcome Conference Talk (mentioned in episode)Philly Chef Conference 

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” edition on the Philly Chef Conference at Drexel University in Philadelphia, PA, and South Beach Wine & Food Festival in Miami Beach, Florida. Shari tips off the show from the Philly Chef Conference, which took place March 1, 2020, with her PR tip, followed by a live broadcast with Katie Button, Executive Chef and CEO of Katie Button Restaurants, which includes Cúrate Bar de Tapas and Button & Co. Bagels in Asheville, NC. A three-time James Beard Award nominee, Katie honed her craft in the kitchens of some of the world's best chefs, most notably Ferran Adrià and José Andrés, before venturing out to open her own restaurant. In the years since, she’s received numerous accolades, including Food & Wine's 2015 Best New Chefs; Cúrate as one of Food & Wine’s "40 Most Important Restaurants of the Past 40 Years," and one of Esquire’s "Most Important Restaurants of the Decade." In 2016, she released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, and in 2019, debuted Asheville’s culinary festival Chow Chow as board president. Through it all, Katie continues to challenge the industry standard, building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group. Following, Shari gives her recap of the 19th annual Food Network and Cooking Channel South Beach Wine & Food Festival presented by Capital One, which took place February 19-23, 2020 in South Beach, Florida. To date, the Festival has raised more than $30 million for the School with its mission to EAT. DRINK. EDUCATE. Shari also shares her solo dining experience at Philadelphia's K'far, an all-day café and bakery inspired by the food, energy and warmth of Israeli bakeries that chef Mike Solomonov experienced at his very first kitchen job outside of Tel Aviv. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry! #allindustry All in the Industry is powered by Simplecast.  

The 7th annual Philly Chef Conference runs March 1st & 2nd.  As KYW Newsradio's Hadas Kuznits reports, this event is not just about the Philadelphia food scene, but about the food industry nation-wide

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” Episode from the 2019 Philly Chef Conference, which took place from March 9-11 at Drexel University in Philadelphia. Shari chats with Mike Traud, the conference founder and event chair, plus, shares interviews with two of Copenhagen’s most respected chefs and restaurateurs, Matt Orlando of Amass Restaurant, and Kristian Baumann of 108 and The Corner. Today's show also features Shari's PR tip, and Solo Dining experience at Hop Sing Laundromat in Philadelphia. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of All in the Industry. All in the Industry is powered by Simplecast.

Last weekend, an international who's who of chefs gathered in the City of Brotherly Love for the 6th Annual Philly Chef Conference. In between speaking gigs, Andrew was fortunate to sit down with some of the chefs who are making huge dents in the culinary universe right now. They are (in alphabetical order): Mashama Bailey of the Grey in Savannah, GA (recently the subject of a Chef's Table profile); Katie Button of Cúrate and Button & Co in Asheville, NC; Genevieve Gergis, co-owner & pastry chef of Bestia and Bavel in Los Angeles, CA; Christina Nguyen co-owner and chef of Hai Hai and Hola Arepa in Minneapolis, MN; and Matt Orlando of Amass in Copenhagen. Each of these roughly 30-minute conversations gives a glimpse into what makes each of these chefs tick, and what makes their restaurants so singularly important. And we have a Pennsylvania bonus: John & Sukey Jamison of the legendary Jamison Farm in Latrobe, PA, drove down to visit with Andrew and discuss their recently published memoir Coyotes in the Pasture and Wolves at the Door. We suggest you treat this episode as the anthology that it is and listen to individual interviews at your leisure, or spend an afternoon taking them all in together. Andrew Talks To Chefs is powered by Simplecast.

The 6th annual Philly Chef Conference takes place at Drexel University on March 10th-11th 2019. KYW Newsradio's Hadas Kuznits chats with program director Michael Traud about what you can expect this year.

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

At his restaurants Zahav, Abe Fisher, Dizengoff, Rooster Soup Company, Goldie and others, Philadelphia-based chef and restaurateur Mike Solomonov has established himself as the standard-bearer of modern Jewish/Israeli cuisine. While at the Philly Chef Conference recently, Andrew and Mike borrowed a conference room for an impromptu rap session about what it means to be Jewish in the industry, the pitfalls of modern communication, where new restaurant ideas come from, and the secrets behind Philadelphia’s burgeoning restaurant scene (hint: it’s a good place for cooks to live). Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

The 5th annual Philly Chef Conference takes place on March 11th and 12th. KYW's Hadas Kuznits chats with conference founder Mike Traud, program director for hospitality management at Drexel University.