Chef & Rare Podcast

In the latest episode of Chef AF, I sit down with home chef, cookbook author, and lifestyle blogger, Palak Patel, best known for her work on The Chutney Life. Patel shares her journey, from her earliest memories of being surrounded by the vibrant, aromatic cuisine of her Indian heritage, to her evolution as a home cook, creating fusion recipes that blend traditional Indian flavors with diverse global influences.
Patel delves into her deep-rooted love for food, born from large family gatherings, where she was immersed in a culture where food is central to every celebration. Her culinary style is influenced by her mother's innovative approach to cooking, which Patel has carried forward in her kitchen. She shares anecdotes from her life that have shaped her unique culinary perspective, from her upbringing in a South Asian family in America to the diverse food cultures she experienced growing up in the tri-state area.
In the interview, Patel talks about her forthcoming cookbook, The Chutney Life: 100 Easy-to-Make Indian-Inspired Recipes, highlighting her goal of making the intricacies of Indian cooking accessible for all home cooks. The book is filled with exciting flavors inspired by her travels, makeovers of classics, and Indian remakes of favorites, all borne out of Patel's ingenuity and resourcefulness in the kitchen.
Patel also shares insights into the vital role that chutney, the universal condiment in her home, plays in Indian cuisine. In addition, she discusses her journey of becoming an influencer in the food community and shares her approach to managing a culinary career alongside being a mother of two.
Palak details her approach to cooking and creating recipes. In her initial stages, she explains, she relies heavily on her intuition, cooking "from the heart" without measuring spoons or detailed instructions. This preliminary stage involves getting a general sense of the flavors and textures she's aiming for, with a particular focus on ingredients she's keen to include. Then she begins the actual cooking process, attempting to foster a creative, stress-free atmosphere in the kitchen. She emphasizes the importance of not seeing this process as work, but as a creative outlet, despite the challenges of balancing it with other aspects of her life, like caring for her children.
This intuitive, heart-driven process is followed by a more meticulous approach. She highlights the importance of ensuring her audience can successfully replicate her recipes. Once she is satisfied with the results of her intuitive cooking, she begins the process of measuring ingredients precisely, writing them down to guarantee accuracy and reproducibility. Palak shares that she strives to be as specific as possible without overcomplicating things. She shares a humorous anecdote about learning to capture her mother's traditional Indian recipes accurately despite her mother's intuitive, measurement-free style of cooking.
This engaging conversation with Patel offers a delightful blend of personal stories, culinary wisdom, and a sneak peek into Patel's new cookbook. If you have a passion for food and love exploring diverse flavors, don't miss this episode of Chef AF.

In this episode of Chef AF, our guest is Jonathan Pogash, founder, owner, and President of The Cocktail Guru. Pogash's venture is renowned as one of the nation's leading cocktail and full-service hospitality consultancies—a testament to his entrepreneurial drive and commitment to his craft.

Pogash's career began in an atmosphere steeped in wines and spirits, thanks to his father's career in the beverage industry. His first job was as a barista at a New Jersey restaurant, an early step that unexpectedly sowed the seeds for his future enterprise. However, Pogash's initial ambition was to make his mark in the theater. He pursued this dream, earning a degree in theater and moving to New York City for auditions. To support himself, he took on work in restaurants and bars, including a stint at the esteemed Russian Tea Room.

It was here in the bustling New York hospitality scene that Pogash's creativity found a new outlet. He launched The Cocktail Guru as a side project, a small idea that would eventually blossom into a full-blown operation.

In our conversation, Pogash revealed the significant role mentorship played in his career. His mentor, the late Gary Regan, equipped him with essential knowledge and allowed him to gain administrative experience—skills that later became instrumental in his work. He also credits the US Bartenders Guild for providing him with invaluable networking opportunities, which enabled him to form the core of his "guru team."

Pogash's consulting journey took a significant turn in 2007 when he was hired to assist in opening a new rooftop bar in midtown Manhattan. This comprehensive experience gave him invaluable insight into the process of opening a bar and laid the groundwork for his successful consulting services today. His client base now spans the country, reflecting the substantial growth and success of his brand.

Pogash underscored the importance of long-standing relationships with his clients, an integral part of his consulting practice. He believes in the importance of follow-ups to ensure the staff's proficiency and adherence to his designed cocktail programs, putting his reputation on the line for each project.

The Cocktail Guru's exciting journey into the realm of celebrity brand collaborations stands out. One of his earliest experiences involved working with Kenny Chesney to launch his rum brand, Blue Chair Bay Rum, about a decade ago. He vividly recalls creating cocktails and managing launch events, even serving drinks to Chesney and his friends at concerts—an experience that he describes as surreal.

Another standout moment for Pogash was his attendance at Access Live, a hospitality conference organized by the Wine and Spirits Wholesalers of America. The event introduced him to various celebrity brands and the personalities behind them. He specifically appreciates celebrities who are genuinely involved in their brands, not just the names or the finances backing the venture. A memorable encounter was meeting Guy Fieri and discussing his tequila brand, Santos Tequila.

In addition to his consulting work, Pogash hosts The Cocktail Guru podcast alongside his father, Jeffrey Pogash. Launched in late 2021, the podcast has become a space for engaging conversations with industry influencers and mentors. The pandemic played a significant role in the podcast's creation as it provided an avenue for Pogash and his father to connect with each other and share their insights with a broader audience.

Pogash was tasked with creating a signature margarita for Alejandra's. The end product, Alejandra's Margarita a blend of hibiscus-infused tartness and the robust flavor of Codigo Rossa tequila, which is aged in Californian Cabernet wine barrels. Paired with a Mexican triple sec and garnished with black sea salt and a smoky rosemary sprig, this cocktail showcases Pogash's innovative and meticulous approach to his craft. His work underscores the importance of tailoring cocktail creations to complement the food and overall experience.

Today, as his client base expands from one-off consultations to ongoing collaborations, Pogash continues to leave his imprint on the hospitality industry. With exciting upcoming projects on the horizon, the future looks bright for Pogash and The Cocktail Guru.

In this informative episode of Chef AF, join us as we explore the fascinating world of sake with Sake Samurai, author, and expert Michael Tremblay. Delve into the evolution of sake in the food and beverage industry, and discover the art of pairing this versatile beverage with food and cocktails.

I began my conversation with Michael Tremblay by congratulating him on his induction as a Sake Samurai, a prestigious title held by only a select few. Tremblay described the honor as both humbling and deeply meaningful. He explained that the title signifies not only his dedication to promoting sake and its culture, but also his commitment to fostering international understanding and appreciation for this traditional Japanese beverage.


Discussing his collaboration with SOTO, Michael shared that he was drawn to the company's modern and creative approach to sake, which aligns with his own mission of making it accessible and appealing to a wide range of people. As a collaborator, he has helped introduce innovative sake options, worked on product development, and engaged with sommeliers and consumers alike.


Regarding the recent Sake Masterclasses held in LA, NYC, and Miami, Michael explained that these events were designed to support the launch of SOTO's new Limited-Edition series, which celebrates iconic Japanese breweries. The first collaboration, SOTO X YAMAGATA MASAMUNE, highlights a brewery with a rich history and exceptional craftsmanship. Tremblay praised SOTO for their commitment to showcasing the unique qualities of each brewery in the series.


When asked about his co-authored book, "Exploring the World of Japanese Craft Sake: Rice, Water, Earth," Michael emphasized the importance of understanding sake's deep connection to its raw materials, as well as the significance of the brewing process. The book aims to provide readers with a greater appreciation for the nuances and complexities of sake production.


Michael described the creation of the Sake Scholar Course as a natural progression in his journey to share his passion for sake and honkaku shochu. The course promotes a deeper understanding of these beverages by exploring their production and history across Japan's 47 prefectures.

Sharing insights from his experiences working in various sake breweries, Michael noted unique brewing techniques such as using natural yeasts or employing distinct fermentation processes. He explained that these methods can dramatically impact the final product, creating a diverse array of flavors and profiles.

As the Beverage Director at Ki Modern Japanese + Bar, Tremblay strives to offer a balanced selection of traditional and progressive sake options. He believes that showcasing a variety of styles is key to helping customers discover their own preferences and expand their palate.

For newcomers to sake, Michael advised approaching the beverage with an open mind, seeking out tastings or events, and asking for guidance from knowledgeable professionals. He emphasized the importance of experimentation in uncovering personal preferences.
On the topic of pairing sake with food, Michael explained that sake's unique characteristics, such as its umami component, can complement and enhance a variety of dishes. He encouraged individuals to consider factors such as acidity, sweetness, and aroma when pairing sake with food.

Looking to the future, Tremblay anticipates a growing interest in sake within the food and beverage industry. He expects to see increased experimentation with sake-based cocktails, as well as innovative sake and food pairings that challenge traditional norms. Overall, Michael envisions a bright future for sake, as more people embrace and appreciate its unique qualities and versatility.

In this episode of Chef AF, I had the pleasure of interviewing native Charlottean, Partner and Executive Chef Chris Coleman, who leads the kitchen at The Goodyear House, a community-oriented and neighborhood-driven restaurant. Coleman is a partner of the restaurant group, Built On Hospitality and in addition to The Goodyear House, their restaurants include Old Town Kitchen & Cocktails, plus pick up and delivery only, Scratch House Chicken.


Coleman's culinary journey began at his grandparents' farm in Mississippi, where he spent summers immersed in a world of locally-grown food and Southern growing seasons. During the podcast, Coleman shared how his early experiences on the farm influenced his love for local, sustainable ingredients, which eventually led him to pursue a career in the culinary arts. Starting as a busboy at a restaurant in Charlotte at the age of 14, Coleman found his passion in the organized chaos of the kitchen, which ultimately led him to attend culinary school and later become an executive chef.


Coleman and I delved into his culinary style, his time on the Food Network, and how his upbringing on the farm shaped his approach to cooking. With a focus on the best in seasonal, locally-sourced Southern ingredients, Coleman's story is a testament to the power of local food and community in shaping the next generation of culinary artisans.

During our conversation, Coleman shared how his upbringing, coupled with Charlotte's unique culinary landscape, inspired the menu at The Goodyear House. Focusing on simple food with complex flavors and a touch of nostalgia, the restaurant aims to elevate comfort food and make the NoDa neighborhood a dining destination in Charlotte.


Coleman and his partners transformed a historic mill house into the growing, evolving restaurant it is today. Its name, The Goodyear House, symbolizes a living, breathing entity that adapts and grows with its community. Reflecting on the restaurant's impact on the local culinary landscape, Coleman emphasized the importance of creating emotional connections with food, drawing on fond memories and experiences to offer elevated comfort food to Charlotte's diners.

Coleman talks about his numerous appearances on Food Network shows, signature dishes, and the Southern culinary scene. Chef has won several TV competitions, including "Chopped," "Beat Bobby Flay," and "Super Chef Grudge Match," while tying with Alex Guarnaschelli on "Alex Vs America."


One of Coleman's signature dishes at his restaurant, The Goodyear House, is marinated shrimp, a dish that's reminiscent of shrimp cocktail and oysters on the half shell. Chef Coleman also shared his commitment to sustainability, using local and sustainable ingredients from smaller farms and purveyors. He emphasized the importance of treating ingredients with care and respect to minimize waste.


Discussing Charlotte's evolving culinary scene, Coleman acknowledged the influence of various cultures and the growing number of talented chefs in the area, creating a unique mosaic of flavors. He shared his excitement for the future of southern cuisine, which he sees as a meaningful and unique blend of many different cultural influences.


For aspiring chefs, Coleman advised them to be passionate about their work, dig in, and focus on their current tasks rather than rushing to the next opportunity. By being present and dedicated to their craft, young chefs will find the right path for success.

The next generation of culinary artisans is changing the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion.
In this episode of Chef AF, I chat with Dustin Falcon, Executive Chef at Rosemary & Pine, an American-inspired celebration of the dishes that Falcon loves to make and eat. He is also Executive Chef at Niku Steakhouse, where he melds Japanese influences with local ingredients to create a modern steakhouse menu with an emphasis on foraged products and A5 wagyu.

Falcon attended culinary school at the Art Institute in Fort Lauderdale. After graduation, he returned to Wolfgang Puck’s where he had been a busser prior to school, now as a line cook. Falcon says, “ten years ago, I moved to Napa Valley from South Florida. I moved after a meal from Per Se in New York City and the meal changed my life. It was such a humbling experience to go there. And I realized I didn't know half of what I needed to. So I started applying to Per Se but couldn't get in, and I ended up applying to Ad Hoc, one of Thomas Keller's sister restaurants in Yountville.”
Leadership style is an important topic as to how it relates to employee retention. Falcon shares insights into his leadership style and says, “so my leadership style is constantly evolving. When I was at Niku, I was extremely hands-on. I was working the line with everybody, showing them every single project. I pretty much live there from morning to night, every single day, and then I got the opportunity to open up Rosemary and Pine and I realize you have to learn how to split yourself. You really have to learn to trust the process, trust the staff, and all the training that you've done with everybody.”
To hear about the training programs and education that the staff receives, expectations for a Michelin-starred restaurant, and Falcon’s top 3 reasons for sourcing local check out this episode of Chef AF, plus get the chef’s recipe for Potato Gratin with Soy Dip!
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The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation of consumers. In this podcast, we will explore chefs and artisans from around the world diving into their stories and passion.

In this episode of Chef AF, I chat with Noelle, Nashville’s executive chef Chris Neff about the creative process behind menu development, fine-tuning recipes, and adding dinner activations at Makeready L & L.

Neff is the executive chef of Noelle, a Tribute Portfolio Hotel created and operated by the independent hotel and restaurant team Makeready. He is responsible for overseeing all culinary operations for the food and beverage experiences.

Inspired to pursue culinary arts during his first job as a busboy, Neff felt the team-driven environment in the kitchen. Prior to joining Noelle, he developed his culinary skills at brands such as The JW Marriott, The Ritz-Carlton, Hard Rock Hotel & Casino, The Four Seasons, Kimpton, and Fifth Group Restaurants.

We talk about the creative process that goes into developing a menu and Neff says they are working on their spring menu. He shares that the process begins three months prior to the rollout of the new menu. Neff and the team of chefs collaboratively work on dishes for the different areas within the venue.

Neff talks about authentic recipes and the multiple variations that it goes through over the years before making the menu. He says people want something that really tastes good and that they can identify with. Neff brought his family tradition of Friday night family dinner to Makeready L&L with the offer of Lasagna night on Fridays to their customers.

To hear about the dinner activations, and Neff’s top three must-have kitchen tools check out this episode of Chef AF, plus you can get chef Neff’s recipe for beef and pork meatballs too!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill an Atlanta-based restaurant and she currently has locations in both College Park and Jonesboro. The restaurant is themed after Austin’s Chicago upbringing and is a hot spot in Atlanta's lounge and dining scene which can be partly attributed to Ultimate Cajun Seafood and Grits dish on the menu. It has chargrilled shrimp, salmon and crab meat served over stone ground grits and topped over cajun cream sauce.

Before Austin got into the restaurant business she said, after college she worked for Campbell’s, Godiva in business management and then 1 800 Flowers. After starting her own real estate company, Austin missed the day to day interaction with people. She said she thought and prayed to think of something that she absolutely loved and thought about morning and night, for her that was food and people.

Austin’s next move was to open a restaurant. She took what she learned from her past experience, her passion and love for food and put that energy into a restaurant. She attributes her success to a combination of those things.

I asked Austin if there was one piece of advice she had wished someone had given her about getting into the restaurant industry. She shares, if someone would have given me advice, I would have liked for them to say, You got this, you can do it. It's possible. Even when it doesn't look possible, it's possible. I think those words of encouragement are what really helps.”

Austin learned as a child that it is better to give than receive and attributes that to her strong belief in philanthropy. She makes giving back to her community a priority, including giving a portion of the profits from her Nouveau Creations line of stone-grounds grits to charitable initiatives throughout Metro-Atlanta.

To hear Austin’s top 3 tips for opening a restaurant and more about her philanthropic efforts check out this episode of Chef AF, plus you can get Austin’s Ultimate Cajun Seafood and Grits recipe!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with executive chef Steven De Vellis from E3 Chophouse in Nashville, Tennessee about menu innovation as well as integrating 2023 hospitality and food trends into the menu.

De Vellis found the kitchen at an early age, both of his parents are chefs and have their own restaurants. He attended a culinary program but attributes his knowledge and education to hand-on training.

De Vellis says, “I remember just being fascinated but oddly enough, I did not want to be a chef at first. I had to leave, go to school, and then learn that being a chef was actually what I wanted to do and being told it was what I wanted to do. But I did grow up in the industry and watching my parents is kind of how I got where I am today.”

The families of retired MLB ballplayer Adam LaRoche and country music stars Jason Aldean and Luke Bryan own E3 Chophouse in Nashville. LaRoche’s family owns the original E3 Chophouse in Steamboat Springs, Colorado as well as E3 Ranch in Fort Scott, Kansas. E3 Chophouse is “all about good food, good quality meat, and making sure that all of our meat is from our own ranch. That's a really big, important part of E3,” says De Vellis.

Chef and I talked about signature and seasonal dishes and he shared that using local ingredients and supporting local is very important to the restaurant. He says, “because when you create those connections, when you create those bonds and get to invite those distributors in to try the dish that you're using their ingredients for, it is a really cool experience.”

To hear Chef De Vellis share his top 3 tips for menu development plus get the recipe for Bison Meatball and Mushroom Pomodoro check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Justin Cucci, Chef and Owner of Edible Beats Restaurant Group about being born into the industry, farm-to-table dining and opening a restaurant in an abandoned mid-century gas station.

Cucci was introduced to the restaurant industry through his family’s restaurant Waverly Inn in New York City. Cucci says, “I was lucky enough to be born into the industry in a way. My grandparents owned a restaurant in New York for about 35 years and my parents worked there, so I really got to be there from the time I could walk.”

There was a point in Cucci’s culinary career that he felt like he wanted something more, he headed West to Denver and discovered a building while driving through a neighborhood. Cucci shares, it was a mid-century gas station. It had been abandoned for a number of years, but it was just a beautiful core building. And so I approached the landlord, the building owner, and pitched them on the idea. I was literally like a month into town, so nobody knew who I was and he took a risk on me and it became the first restaurant.” Root Down was the first restaurant Cucci opened in Denver.

Cucci went on to make his mark in Denver with his local, seasonal and sustainable vegetable-forward menus, opening another five restaurants after Root Down including Linger, El Five, Vital Root, Root Down DIA, and Ophelia's Electric Soapbox all under the Edible Beats Restaurant Group umbrella.

Operating a sustainable business is something Cucci is extremely passionate about. In the back of Vital Root restaurant they’ve installed a shipping container that is a self-sustaining hydroponic farm called the FarmBox. He says, “we're going to be growing food about ten feet behind the restaurant, which to me there's nothing more local and more sustainable than growing food in your backyard.”

In February 2022 Cucci implemented a self funded, 100% Employee Stock Ownership Plan (ESOP) for his staff, which gives Edible Beats employees an ownership stake in the business.

To hear more details on the FarmBox and the employee stock ownership plan plus the details of Cucci’s book The Edible Beat: 60 Recipes of Chef Empowerment, Humor & Human Centric Mojo and his top 3 umami flavor bombs check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, I chat with Chef Antonio Giordano, the Executive Chef of Eataly Silicon Valley where he heads all back of house operations including two restaurants and leads the team with all culinary initiatives.

Giordano was born in Salerno, Italy which is close to the Amalfi Coast. His passion for food and cooking started at home with his mother. Giordano’s passion for cooking was strong and after leaving university he began to cook. He was an apprentice at Arquade in Verona and then he moved to Rome to expand his culinary skills and joined Al Presidente as pastry chef before being designated as Opening Chef for the prestigious culinary school, Gustolab International; Food Systems and Sustainability.

We talk about Eataly and Chef Giordano says, “Eataly is first of all a marketplace, a restaurant, and a school. Our philosophy is based on three key principles: eat, shop and learn. So basically everything is happening in Eataly. The beauty of being a chef of Eataly, I personally believe that just because I work here and because this is the way it is for an Italian chef, this is probably one of the best places to work because Eataly represents the Italian flagship for food.” Eataly offers customers the ability to taste dishes in their restaurants, next you can find the same ingredients in their marketplace, and then discover how to recreate the recipes at home.

Giordano says they make many of their products in house daily like fresh mozzarella. Eataly offers Italian products made by Italian producers, regional farmers, in-house bakers, and pasta makers. You can find extra virgin olive oil, San Marzano tomatoes, and air-dried pasta or dine at Terra, a rooftop restaurant and lounge.

To hear Giordano’s best advice for aspiring chefs and more on the Eataly experience plus his recipe for Spaghetti Alla Nerano check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!