Yes Chef, With Chad Kubanoff

I had the opportunity to stop in and check on Chef Adam Diltz to see how the development of his upcoming restaurant Elwood in Philadelphia was coming along.  He also wanted to share his thoughts on Culinary School after hearing my opinion  in a recent video.

https://www.hundredfruitfarm.com

This weeks interview is featuring Linda and Eric from Barefoot Botanicals farm in Doylestown, Pa.  Linda is an Herbalist while Eric is an engineer and plumber.   Together they have created a farm dedicated to growing and teaching about the medicinal and culinary herbs available in our region.  They grow herbs for tinctures, teas and offer herbal classes on the medicinal side.  On the culinary side they produce dried herbs, herbal syrups and herbal hydrosols.  In this interview we discuss their backgrounds, challenges of running a small farm buisness and talk about their newest endeavor Herbal syrups and hydrosols. If your interested in food as medicine this is an interview not to be missed.  

I had the  opportunity to sit down with Chef Eric Leveillee and sous chef Kieran, just 2 weeks after they took over Marigold Kitchen in West Philadelphia.  Chef Leveillee spent the last few years at Whetstone Tavern in Queen Village, where  he was able to take over as Executive Chef and began to develop his cuisine.  After pushing his cuisine as far as he could in the constraints of Whetstone tavern, he took the chance to take over the kitchen of Marigold where he has complete control over the menu.  Chef Leveillee also has a very strong instagram account with over 15,000 followers, we talk about the importance of this to his career and finding the right strategy for you.

Victoria Lambert, Dietitan https://www.victorialambert.us

  Castle Valley MillDoylestown,Pennsylvania Mark Fischer is the owner and operator of Castle Valley Mill in Doylestown Pennsylvania.  They are focused on providing local grown and freshly stone ground grain.  Check here to see the details on their product offerings and pricing.   Mentioned in this episode   Marc Vetri Grain Artist Marc Vetri Del Val University One of the many restaurants to discover High street Alex Bois

Chef from Restaurant Johnny Brendas Adam Diltz                 Chef Adam Diltz was born and raised in Pennsylvania.  He has traveled around the country and abroad, but has spent most of his time in Philadelphia.  After a long stint at Johnny Brenda's in Fishtown, Chef Diltz is in the process of opening his own restaurant.  He has faced numerous zoning challenges and difficulties with neighbors who do not want him to open in his desired location.  Chef Diltz has a deep appreciation for the history of Pennsylvania and the culture of the Pennsylvania dutch. He hopes to bring the long history of Philadelphia and the ingredients of the mid-atlantic to his soon to open restaurant Elwood.   Mentioned in this episode  William Woys Weaver  Barbara Lynch    

Chef Russell is a longtime Philly boy.  He has spent time in a multitude of kitchens from pizza, to upscale bar food, but his sweet spot is small BYOB's with creative food. He took a leap to run a large hotel as the Executive Chef.  He was unprepared and was given little support to help him succeed. In this interview he describes the worst service of his life.  You can tell how traumatic this event was as the emotions from this hell of a breakfast service are still there.  Have you ever run out of eggs, apples and bananas 10 minutes into a breakfast service.  After moving on from a position that was not for me, Craig is now on a path that has him excited about the future and cooking creative food again follow craig at scrambled_creggs on Instagram