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 talk with Executive Chef Fabrizio Schenardi from Four Seasons Resort Orlando at Walt Disney World. Schenardi shares how he became interested in becoming a chef, takes us through his journey over the years, and we dive into his insights on the food and beverage industry.

Chef Schenardi trained in Torino, Italy in the 1980’s and during that time it was hard and intense work. He had several mentors that have helped him along the way, including Franco Seletti and Raffaele Trovato, says Chef Schenardi.

Chef Schenardi shares with us his vast experience and takes us on a tour through the restaurants that have impacted his knowledge. We get an understanding of his role with Four Seasons Resorts over the years and Chef Schnardi’s connection to Ravello, an authentic Italian restaurant.

Chef gives us an inside look at one of his recipes, Hamachi Crudo that is on the menu at Ravello. Chef Schenardi talks about the taste profile, the color and presentation of the dish, and it’s playful mix of three distinguished cooking techniques. This Hamachi Crudo recipe brings all the goods, including an arugula - pistachio pesto!

Tune into the podcast to learn more about Chef Schenardi’s advice for young cooks, consumer insights, and his dining predictions on Chef AF “It’s All Food” or you can listen at iTunes Now!

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, I talk with Paul Barron, Founder and Chief Executive Officer of Rever Networks about the season three launch of Chef AF “It’s All Food”. We cover the new platform and what our listeners can expect to hear on the show.

Barron and I discuss how our show will give a voice to the culinary minds that are changing the food industry. We will dive into what drove them to cook, get their insights on challenges, changes, and what the industry is facing today.

We also reveal how Chef AF will be able to transport our guest’s cuisine to our listeners through a new bonus recipe that has been added to the format. Here they will talk about a favorite dish, seasonal menu item, or a recipe that is authentic to who they are as a chef. Our audience will be able to get that recipe from our blog at Foodable Network.

Tune into the podcast to learn more about the new season of Chef AF “It’s All Food” or you can listen at iTunes Now!

In the latest episode of Chef AF, host Chef Adrianne Calvo sits down with Chef Venoy Rogers III, the executive chef of American Kitchen Bar & Grill at B Resort and Spa. Chef Adrianne and Chef Venoy explore sustainable sourcing, chef-to-guest relationships, and working in Miami.

In this episode of Chef AF, Chef Adrianne Calvo and Chef Richard Hales discuss the road to becoming a successful chef. Chef Richard Hales is one of Miami’s most decorated chefs and has had numerous awards and television appearances. Listen in to hear interesting stories and advice on becoming a successful chef!

In the latest episode of Chef AF, host Chef Adrianne Calvo sits down with Randy Fisher, the president of CREaM. Before founding CREaM, Fisher was a partner and senior vice president for Miami hotel development and management firm The Continental Companies (TCC). He continues to serve as an event producer for the Food Network South Beach Wine & Food Festival. Chef Adrianne and Fisher explore the experience of working as a chef in the sports industry, and discuss what goes into the culinary production for major sporting events like the Super Bowl.

Join Chef Adrianne Calvo as she speaks with Chef Demetrio Zavala, Corporate Culinary Director for Shula’s Restaurant Group. We discuss The challenge and opportunity of the plant-based revolution and how chefs are adapting to these trends. We are also exploring the trending topic of animal protein vs. plant-based for menu innovation.

In this episode of Chef AF, host Chef Adrianne Calvo chats with public relations account manager Lisa Schwartz. With over twelve years of experience working with high-profile clients, Schwartz is part of Miami’s Rockaway public relations and marketing team. She currently manages eight executive chefs—one of them being Chef Adrianne herself. Chef Adrianne and Schwartz explore the culinary industry from the perspective of a publicist.

Host Chef Adrianne Calvo sits down with Chef Dean Max, the acclaimed executive chef and president of DJM Restaurants. The two discuss the food festival circuit—specifically the Palm Beach Food & Wine Festival, managing and mentoring young chefs, and Chef Dean’s most recent projects!

Learn about Chef Paul Hancock’s experiences at his apprenticeship in the French Alps, cooking in the Coachella Valley, and how to approach seasonal menu development.

Foodable has launched the second season of Chef AF! This season is hosted by celebrity chef, author, and restaurateur Adrianne Calvo. Calvo has opened a number of acclaimed restaurants, including Chef Adrianne’s Vineyard Restaurant and Wine Bar and Cracked Eatery. Her dishes have been featured in such publications Gourmet and Bon Appétit, and she regularly appears on NBC's 6 In the Mix.

In the Chef AF season premiere, Chef Adrianne sits down with Chloe St-Cyr, the executive chef for Scrub Island Resort. Situated in the British Virgin Islands, the resort is known for its fresh, locally-sourced Caribbean-American cuisine. Chef Adrianne and Chef Chloe discuss the gender pay gap and the best ways to support female chefs in the industry.

Chef Chloe has traveled far and wide. Originally from Montreal, Chef Chloe moved with her family to the Caribbean islands when she was ten years old. She later abandoned her pursuit of a business degree to instead complete culinary school in Quebec. After graduation, she secured her first job at a Hilton in Dubai. She moved again to the Maldives before returning to the Caribbean.

“I fell in love with working internationally,” says Chef Chloe, but the Caribbean was “where my heart was calling.”

For Chef Chloe, working in a male-dominated industry was both a challenge and an opportunity. In Dubai, she was one of five or six women in a 175-person staff. While people were polite, she often had to insist that she could do the same work as the men without help.

“People think they’re being nice,” adds Chef Chloe, “But at the end of the day, they’re neglecting your education. Working in a kitchen is about doing it to learn to do it right. Practice makes perfect.”

One of her fellow female chefs advised her “you have to work three times harder but show that you’re working half as hard.” And one of the executive chefs often refused to give her a desired job because he felt that, while she was capable, the people under her would not listen to her because she was a woman.

Chef Chloe also highlights the inherent problem of the gender pay gap, limited job offers, and missed promotions: you never really know for sure. “You never get that feedback,” says Chef Chloe. “No one will tell you directly. Your gut tells you, but you never actually have that acceptance.”

Check out the podcast to hear more about how Chef Chloe worked to gain acceptance and inclusion in male-dominated workplaces and her advice for aspiring female chefs.