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Chef AF

Foodable Network

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Chef AF

Chef AF

Foodable Network

1
Followers
0
Plays
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About Us

Featuring chefs who understand the changing landscape of food today. This podcast will guide you through the challenges of chefs and food artisans who are rethinking the way we consume, produce, market, and develop our relationship with food. Chef AF is a podcast show where the audience gets to know the mind of the people working behind the scenes of a restaurant or foodservice operation.

Latest Episodes

Staying Inspired and Cultivating Creativity

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.

22 MINFEB 6
Comments
Staying Inspired and Cultivating Creativity

The Road to Becoming a Successful Chef

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!

27 MINJAN 23
Comments
The Road to Becoming a Successful Chef

Large Scale Culinary Event Production in the Sports Industry

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.

19 MINJAN 9
Comments
Large Scale Culinary Event Production in the Sports Industry

Beef vs Plant-Based - Steakhouse Chef on Vegans

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.

24 MINJAN 3
Comments
Beef vs Plant-Based - Steakhouse Chef on Vegans

Tales From the Chef Whisperer: A Culinary Publicist’s Perspective

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.

24 MINJAN 3
Comments
Tales From the Chef Whisperer: A Culinary Publicist’s Perspective

The Food Festival Circuit and the Benefits of Smaller Events

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!

20 MIN2019 DEC 10
Comments
The Food Festival Circuit and the Benefits of Smaller Events

The Growing Farm-To-Table Movement: Integrating Local Ingredients Into Your Menu

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.

28 MIN2019 NOV 5
Comments
The Growing Farm-To-Table Movement: Integrating Local Ingredients Into Your Menu

Supporting Female Chefs in a Male-Dominated Industry

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.

16 MIN2019 OCT 7
Comments
Supporting Female Chefs in a Male-Dominated Industry

Why This Restaurant Critic is Not Afraid of Losing His Job to Yelpers

In the age of social media platforms and user-created content, is there still a place for the restaurant food critic as we used to know it? On this episode of Chef AF, our host Chef Jim Berman, sits down with Jason Sheehan, a former professional chef turned food writer— a venture that lead him to win a James Beard Award and later author several books. Sheehan, who’s now a restaurant critic for Philadelphia magazine, likes “the idea of someone going to a restaurant, having something good or having something awful and then telling people about it.”

47 MIN2019 MAY 3
Comments
Why This Restaurant Critic is Not Afraid of Losing His Job to Yelpers

The Rebel Yell: Saying "No" To Diners

On this episode of Chef AF, our host Chef Jim Berman sits down with the unapologetic Chef Norrawit “Wit” Milburn, who claims “I don’t do hospitality, I just make bomb-ass food.” Wit, as he prefers to be called, is the Chef and Co-Owner of Delaware’s Ubon Thai Cuisine, Kapow Kitchen and two food trucks alongside his wife.

32 MIN2019 APR 18
Comments
The Rebel Yell: Saying "No" To Diners

Latest Episodes

Staying Inspired and Cultivating Creativity

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.

22 MINFEB 6
Comments
Staying Inspired and Cultivating Creativity

The Road to Becoming a Successful Chef

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!

27 MINJAN 23
Comments
The Road to Becoming a Successful Chef

Large Scale Culinary Event Production in the Sports Industry

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.

19 MINJAN 9
Comments
Large Scale Culinary Event Production in the Sports Industry

Beef vs Plant-Based - Steakhouse Chef on Vegans

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.

24 MINJAN 3
Comments
Beef vs Plant-Based - Steakhouse Chef on Vegans

Tales From the Chef Whisperer: A Culinary Publicist’s Perspective

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.

24 MINJAN 3
Comments
Tales From the Chef Whisperer: A Culinary Publicist’s Perspective

The Food Festival Circuit and the Benefits of Smaller Events

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!

20 MIN2019 DEC 10
Comments
The Food Festival Circuit and the Benefits of Smaller Events

The Growing Farm-To-Table Movement: Integrating Local Ingredients Into Your Menu

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.

28 MIN2019 NOV 5
Comments
The Growing Farm-To-Table Movement: Integrating Local Ingredients Into Your Menu

Supporting Female Chefs in a Male-Dominated Industry

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.

16 MIN2019 OCT 7
Comments
Supporting Female Chefs in a Male-Dominated Industry

Why This Restaurant Critic is Not Afraid of Losing His Job to Yelpers

In the age of social media platforms and user-created content, is there still a place for the restaurant food critic as we used to know it? On this episode of Chef AF, our host Chef Jim Berman, sits down with Jason Sheehan, a former professional chef turned food writer— a venture that lead him to win a James Beard Award and later author several books. Sheehan, who’s now a restaurant critic for Philadelphia magazine, likes “the idea of someone going to a restaurant, having something good or having something awful and then telling people about it.”

47 MIN2019 MAY 3
Comments
Why This Restaurant Critic is Not Afraid of Losing His Job to Yelpers

The Rebel Yell: Saying "No" To Diners

On this episode of Chef AF, our host Chef Jim Berman sits down with the unapologetic Chef Norrawit “Wit” Milburn, who claims “I don’t do hospitality, I just make bomb-ass food.” Wit, as he prefers to be called, is the Chef and Co-Owner of Delaware’s Ubon Thai Cuisine, Kapow Kitchen and two food trucks alongside his wife.

32 MIN2019 APR 18
Comments
The Rebel Yell: Saying "No" To Diners
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