Chef & Rare Podcast

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 Nadia Caterina Munno, known as The Pasta Queen about building her brand, the importance and influence of family, her passion for authenticity and the inspiration for her debut cookbook, The Pasta Queen: A Just Gorgeous Cookbook.

Munno was born and raised in Rome before moving to the United States. She comes from a generation of pasta makers. Her father's family is down south near Naples, and that's where the pasta factory business started in the 1800s. Munno’s family have been farmers since the 1700s and this instilled in her the love and passion she has for food.

Munno a mother of four, talks about creating The Pasta Queen, her brand from scratch, she said she had a premonition in 2015 while in London in a corporate environment. And I was dealing with contracts and sales quotas and all of that. She says, “I kind of made a New Year's resolution that I wanted to go back to what my passion is and what I love most is entertaining and cooking.” Munno adds, “I started off on YouTube by posting occasional videos of me cooking and showing my authentic family recipes.”

The Pasta Queen quickly grew her community on TikTok, Instagram and back to YouTube, by sticking to her mission of showing authentic Italian cuisine. She says, “I think it's because they're such simple and cost effective, comforting recipes that are very easy for people to make at home. And I think that the sharing of those recipes got me where I am, because people just keep sharing my recipes with their loved ones and friends and they’re simple recipes. So I think that that's the key here.”

To hear Munno talk about the importance of elevating each other, get The Pasta Queen’s recipe for Lord Lemony Pesto plus her top three sauces check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on 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 Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort’s cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture.

Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.”

Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.”

Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more.

To hear Chef Dennis’ top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on 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 talk with Andrew Gibson, Senior Manager at Energy Solutions about the California Instant Rebate Program, improving the bottom line and how high efficiency equipment pays for itself.

Gibson trains the market on how rebates are beneficial, how they help the environment and how it can help the health and welfare of communities. I ask him about Energy Solutions and he says, “My team works on food service outreach, so we really try to be the bridge between utility rebate programs in the market and work with the market to understand how those programs work, understand some of the nuances that may come with obtaining the rebate and also give feedback to the utilities on how to improve the rebate programs, how to notice trends that are happening in the market that could affect rebate qualified equipment.” He adds that they are the bridge to that gap of communication between the two to make really robust programs that benefit not only the customers but also benefit their overall overarching goal of reducing carbon in the atmosphere and bringing energy efficiency into the commercial sector of foodservice.

Gibson talks about the ease of getting the rebate and says the program is much more accessible with a lot less paperwork as in the past with some rebates. The customer receives the rebate amount off the purchase price at the time of the purchase.

“Our team does extensive training with the sales staff at all of the distribution and dealer locations. So that they're able to understand those qualified models and recall them very quickly without having to look at a list and be able to upsell the customer to those models, especially because the rebate really evens out the price point,” says Gibson.

To hear real life success stories and how energy-efficient equipment can help with foodservice expansion plus the benefits of the California Instant Rebate Program, 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 Executive Chef John Clements from Mission Point Resort, Mackinac Island about how he brings a fresh perspective to the resort’s farm-to-ferry program and offers guests unique culinary adventures and seasonal flavors.

Clements brings his culinary and hospitality expertise to his role as executive chef of Mission Point’s farm-to-ferry restaurants, including Round Island Kitchen, Chianti, Bistro on the Greens, and Boxwood Coffeeshop & Cafe. Clements is training to earn the prestigious recognition of Certified Master Chef through the American Culinary Federation exam, distinguishing those who have excelled in both their culinary skills and knowledge of the industry.

I ask Clements about the resort and he says, “Mission Point Resort is quite unique being on Mackinac Island, up in northern Michigan. On the island, the biggest thing is there are no cars that are allowed on the island. So the products that I get in for the resort are brought over by ferry and then they're loaded on a horse cart and then brought up to the resort by a horse, you know, very, very old school, 1800s type of situation.” The resort is seasonal and closes at the end of October through the end of April.

We talk about the importance of each restaurant having its own culinary point of view and Clements says, “I think that's really important in the resort because you think about capture rate. You have guests that come up on a Friday, Saturday or on a Sunday. I'd like to see them at least three or four of the meals. So that's why each one of the outlets has their own identity.”

To hear Clements top three tips for developing a menu, get the story behind his recipe for Sautéed Michigan Walleye and why it is important to source ingredients locally, check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on 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 Trisha Pérez Kennealy, owner and culinary educator at the Inn at Hastings Park in Lexington, Massachusetts about growing up in Puerto Rico, earning her MBA from Harvard Business School and her passion for hospitality and community.

Pérez Kennealy is the owner of the Inn at Hastings Park, a chef and culinary educator and a proud Puerto Rican, Jewish woman. After earning her MBA from Harvard Business School and a lucrative career in finance, she earned her Diplôme de Cuisine and Diplôme de Pâtisserie at Le Cordon Bleu Culinary School in London. In 2014, Pérez Kennealy opened the Inn at Hastings Park after realizing that her hometown did not have one. The Inn is the only Boston-area Relais & Châteaux hotel.

I ask Pérez Kennealy about her journey to hospitality, she says, “Well, it actually does go back to Puerto Rico and how it was that my family ended up in Massachusetts, my father has always worked in a very traditional accounting firm, and then left and started his own company. So he's been an entrepreneur since that point and he was always my inspiration. I always knew that I wanted to have my own business.”

We talk about the Inn being a center for food and community with high-touch hospitality plus things the team at the Inn does that is high-touch. Pérez Kennealy was able to provide culinary education to her guests and community during the pandemic, with the launch of Monthly Immersive Culinary Weekends and Monthly weekday Supper Club.

To hear more about the Inn’s high-touch hospitality, her takeaway from competing on the show Beat Bobby Flay and Pérez Kennealy’s recipe for Mofongo & Matzoh Ball Soup, check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on 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 Pastry Chef Saura Kline from Local Jones, a restaurant at the HALCYON, a hotel in Cherry Creek about finding her passion for cooking, her role models and her favorite thing to make.

Kline is the new pastry chef at Local Jones. She was previously the executive pastry chef for all Kevin Taylor restaurants and boasts a first-place recognition in the 2018 La Coupe d’Altamira local Denver chocolate competition.

I ask Kline about her earliest memory of being in the kitchen and she says, “my very first food memory was visiting my grandmother. I think I was probably 10 or around that age and she had a peach tree in the back of her yard and she made this homemade peach pie with homemade crust. It blew my mind like I was just like this is so amazing. Instead of a birthday cake I would ask for a peach pie on my birthday every year.”

We talk about when Kline discovered this was her passion she wanted to pursue and she said, “I mean still even to this day sometimes I'll be making rice krispies or you know Snicker Doodle Cookies and I'm just like this is so awesome I get paid to do this.”

Although Kline started in the savory side of cooking, she always knew she wanted to focus on pastry. She studied many famous pastry chef’s cookbooks to better understand the process or techniques. Kline says when asked about the science of baking, “if you are going to make a cake or if you're going to make bread you want to have these ratios but sometimes I like to play around with sauces, you know mousses and ice creams and all of these things, I like to bend the rules a little bit.”

The Halcyon hotel offers three restaurants for guests and locals. They offer American bistro, Local Jones, and Elevated Rooftop Bar where you can check out the Denver views. Kline’s role is to make all the breads, desserts, jams and the amenities for the hotel.

To hear how she highlights seasonality and the local influence in her recipes plus get her recipe for Roasted Corn Flan with Caramel Corn check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on 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 Andrew Gibson, Senior Manager at Energy Solutions about the California Instant Rebate Program and how it can lower operating costs with high efficiency equipment. Gibson oversees all of the food service outreach. He works directly with the market to help them understand rebates. Gibson trains the market on how rebates are beneficial, how they help the environment and how it can help the health and welfare of communities.

I ask Gibson to explain how the program works and he says, “the California Instant Rebate Program is a midstream food service program. It just started last April and it's delivered really reliable and cost-effective savings to our customers that are purchasing food servers equipment. The nuts and bolts of the program is if you're a customer, if you need to buy food service equipment that is in one of those rebate qualified categories, you would go to wherever you would purchase your equipment and upon making that purchase at that moment you would be able to receive that rebate.” Gibson goes on to say it is like receiving a discount because it is an instant rebate. The customer does not have to fill out any paperwork to receive the rebate.

Gibson talks about who would qualify for the rebate and shares, customers of SoCalGas , PG&E, SCE, and SDG&E and if you're in their territory as a non-residential customer you can receive those rebates.

We talk about the benefit for food service businesses and Gibson says, “When you're looking at the overall progression of your restaurant and quality of food and what you're going to spend your money on a lot of times it's not going to go towards equipment. I mean if you can, you're going to keep your equipment until that thing absolutely is inoperable because you have so much more money and capital costs that need to be invested in other things to keep the daily processes of your unit working.” Gibson says when you are able to apply rebates it gives operators an opportunity to be more energy efficient, more productive, and the ability to benefit their community by reducing the carbon in the atmosphere.

To hear more about the benefits of the California Instant Rebate Program, 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 Pastry Chef Maria Arenas from ZuZu at Hotel Valley Ho about growing up in Argentina, her grandmother’s influence and her passion for desserts.

Arenas was originally from Buenos Aires, she grew up with the art of baking at an early age. Her grandmother owned her own cake business and was an established pastry director at the local culinary school. Arenas worked on her baking skills, she studied at Escuela de Arte Gastronómico and Instituto Argentino De Gastronomía in Buenos Aires.

I asked Arenas about her grandmother’s influence and she said, “she was a pastry cook, she started as a pastry cook and then a couple years later she had a pastry school. You know she was a very important pastry chef in Argentina so growing up with her I was super amazed about what she was doing and seeing all her work.”

In Argentina, Arenas strengthened her skills and was able to work in operations in front of house experiences as well. She discovered her passion was truly to focus on being a pastry chef. She left Argentina in 2018 and moved to Arizona. In 2019 Arenas started with the Hotel Valley Ho’s ZuZu Restaurant in Scottsdale. Arenas was promoted and was able to work as pastry lead under the pastry chef at the restaurant.

Arenas talks about the difference in making pastries in Argentina and coming to the United States and learning a new way of baking. Arenas says, “I learned so much since I've been working in ZuZu.” She said it's amazing now that she is the pastry chef, she never stops learning, she reads books, watches videos and is always trying new recipes.

To hear Arenas talk about supply chain challenges and her drive to create desserts that are the star of the hotel, plus get her Macarons recipe check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on 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 Shirley Chung, about finding her love for cooking, working in several superstar chef’s kitchens and sharing her Chinese food heritage through her Chinese American cuisine at Ms Chi Cafe in Culver City, California.

Chung is a native of Beijing and moved to the United States to get her degree in business management. She talks about loving food growing up and says, “when I first came to America the way for me to learn english I guess the fastest way naturally was through food.” Chung got her business degree from Cal State Hayward and began working in Silicon Valley for six years. In early 2000 when the dot-com bubble burst, Chung decided to go to the California Culinary Academy and train in culinary arts. This is when she discovered her calling.

Chung knew she wanted to work for the best and learn from the best. She had an impressive start to her career, she started her externship at Thomas Keller’s French Laundry, and then went to Bouchon in Yountville. Chung opened Bouchon’s Las Vegas location and then moved to Restaurant Guy Savoy in Caesars Palace. Chung says about that time, “Being in Las Vegas is definitely like a really amazing stage to work for all of the celebrity chefs from all over the world.” Adding, “So I got a reputation to become the opener for all celebrity chefs.” She opened Mario Batali’s B&B Ristorante and in 2010 Chung became the Executive Chef of Jose Andres’ China Poblano. She has twelve new restaurant openings under her belt.

Chef Chung shares that she struggled with depression and began to feel burned out. Chung takes a mental health leave and during that time Top Chef’s casting was looking for Chung. In 2013, Chef Chung was a contestant on Bravo’s Top Chef Season 11 where she finished top 3. She was invited back to Top Chef Season 14 where she was the runner up.

We talk about Ms Chi Cafe, Chung and her husband Jimmy’s restaurant in Culver City, California. They opened in 2018 even though Jimmy wanted to open an Oyster Bar. Chung says she wanted to do Chinese American comfort food and make everything she literally wanted to eat. You can get Chef Shirley Chung’s Vegan Scallion Pancake recipe on Chef AF.

Chung talks about surviving the pandemic, selling on Goldbelly and co-founding the Dumpling Mafia NFT, a chef driven NFT on this episode of Chef AF “It’s All Food.” You can check out this episode and more on 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 the owners Jamila and Akino West of Rosie's, a Southern-American, NY-style café that has progressed from a simple to-go concept to a full-service restaurant, offering feel-good soul food brunch with subtle Italian nuances and classic techniques. The couple has thirty years experience in the food and beverage industry and were nationally celebrated by Vogue Magazine, The New York Times and Travel + Leisure magazine when they opened the Copper Door Bed and Breakfast in 2017. The West's are utilizing the culinary skills at Rosie’s with a chef-driven menu.

Chef Akino West’s career spans from working for James Beard award winning Chef Michael Schwartz in Miami and three-Michelin starred NOMA, in Copenhagen, Denmark. Jamila West graduated from The Culinary Institute of America and has worked for James Beard award winning Chef Jose Andres via the SLS Hotel in Beverly Hills and South Beach. West transitioned to the front of house management in the Middle East opening multiple locations of Katsuya, a Japanese concept.

I talk to the Wests about being married and being business partners, they talk about the challenges but both as individuals had big dreams. Both being workaholics were very driven by food, hospitality and their professional careers. Jamila says, “ I think that there were just synergies while we were dating so we ended up committing in different ways on a very serious level. We bought our first house together before being married, we opened up our business together before being married, so we had that. We had this growing relationship for about six years.”

The couple shares that Rosie’s was created out of a pivot when it came to the pandemic. They were operating a twenty-two room bed and breakfast where they were doing fifty covers at a small communal table that turned every thirty minutes out of a residential kitchen. Jamila and Akino always considered themselves restaurant people and have relied on their expertise from a culinary and hospitality perspective.

To hear how the Wests went from opening Rosie’s in Miami as a simple to-go concept to a full-service restaurant and their commitment to the community plus get their recipe for Lemon Ricotta Pancakes, check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!