Chefish

Intro - hey Chefies, I’m Chef Jourdan-Cha’Taun and you are now tuned in to Chefish Chef Dayana Joseph, also known as "Chef Day", is a French and Italian fine dining trained Chef from Haiti. the Haitian-born chef moved to Florida when she was seven and then later to New York City at age 20. After working in luxury fashion for about a year, she found herself unfulfilled. Chef Day's career began working with the Dinex group, with Chef Daniel Boulud, where she worked at several of his restaurants including Restaurant Daniel, Bar Boulud, and Boulud Sud. She then worked at Spring Place at Spring Studios developing recipes for the restaurant and catering division. Soon after, Chef Day started her own supper club in NYC. Chef Day has also taught culinary classes and nutritional health to Elementary, and Middle school aged children in Brooklyn. Today Chef Day is currently the Executive Chef The Thompson Hotel Buckhead/Atlanta, Ga. Welcome Chef DAY to Chefish Who - We know we gave a brief intro but tell us what it was like growing up. How was it moving from Haiti to Florida ? What made you take the leap of faith and move to NYC? Starter Why - Just to give our listeners a Taste, what was it like working in the Dinex group restaurants ? Main Coarse When - When did you fall in love with food? Talk about the moment you knew this was it. When was the turning point in your career? When did you decide to take the step and start your supper clubs in NYC ? For our Chefies who may not be familiar, tell us what that is ( supper club) What were some things that went into you deciding the perfect menu and theme for these events ? -As an exceutive Chef do you face any challenges with being in a male dominated space? How did you build your confidence when demanding for more ( this can be money, percentages, etc) Recipe for success Leave listeners with some tips, affirmations, and do’s/ don’ts on their journey - for anyone like you finding their way in food. Palate Cleanser: After a long day of work. What are you making to eat? When you cooking, what are you listening to? Dessert Tell us about the Momma Project- will you be doing that or any other initiatives anytime soon? Outro Tell us about any other projects you have coming and Where can our chefies can find you, Follow Chefish Podcast @ChefishPodcast

At a young age Josh Swinney developed a passion for the arts. From drawing to music, he loved being creative. In his early teenage years, he developed an interest in cooking and started learning the ropes from his friend’s dad who was an accomplished Chef. After high school Josh went to culinary school at The Art Institute of Charlotte. Chef Josh has worked in corporate dining , mom and pops and more. Today he enjoys helping other businesses through his company Sincere Fare. Welcome to Chef Josh to Chefish Starter I know we gave your intro but in your own words tell us how you got into food? Just to give our listeners a Taste- You are a photographer as well, what lead to that ? We you just tired of bad food pics? Main Coarse When did you fall in love with building community through food ? You spoke about working in corporate dining are there certain skills that can be used to make smaller food businesses better ? How do you decide what type of corporate partners to collaborate with ? Recipe for success Tell me 3 you want everyone to know about the business? Or that you would tell your younger self. Palate Cleanser: After a long day of shooting. What are you making to eat? When you are on set, what are you listening to? Dessert Let’s talk about the ways you’ve set the bar for people of color in food . Sincere Fare is a company based in service what are some initiatives that you all have available for chefies Outro Tell us whats next for you ? Are you doing any tv ? Tell us whats next and where our chefies can find you Follow Chef Josh on Instagram @creatingwithjosh

Intro - Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chef•ish Who - Chef Razia Sabour - Grew up cooking with her family. Growing up with a family of 12 her father was a chef and taught her how to use the proper tools. Growing up in Washington, D.C., with a peach tree and herbs growing in her front yard, a grapevine on the back porch, and trips to the freshwater spring contributed to her inspiration for her culinary company. When Sabour went off to college, she lived in a suite with five people and she began cooking for her roommates and now husband. Today Chef Razia runs Fuller Food, the premier catering company for Atlanta's film and TV industry. While her greatest inspiration are her children, who have now fallen in love with the art of food. And are at the ages to come to work & explore with mom. Welcome to Chefish, Chef Razia Starter I know we gave your intro but in your own words how to you preserve heritage through food Just to give our listeners a Taste - give an idea of whats it’s like being an momtrepreneur ? Main Coarse When did you fall in love with food? When was the turning point in your career , Inspiration behind Fuller Food Recipe for success Tell me 3 you want everyone to know about the business? Or that you would tell your younger self. Dessert Tell us how love has helped you on your journey- sisterhood, and having family be apart of your business model. Outro Where can we find them

Chefish w/Chef Aleem Executive Chef, Restaurant Owner, Caterer & Private Chef Intro Chef Aleem was born & raised in Washington DC. Attending performing arts school as a kid. Where the seed was planted cooking in his moms kitchen. He wasn't focused on singing or dancing. He was focused on Culinary Artistry. Initially he didn't see it as a serious or profitable career path. There were some years of hustling & trying to figure things out. Aleem started having kids at a young age. Sadly his children's mother passed away. While his kids were still very young. That forced him to figure his life out & become a stable father for his children. Chef Aleem got formal training at Le Cordon Bleu in Tucker GA. Early on he tested the water with his own small takeout spot. Where he made a name for himself, & linked with 2 Chainz. He has been a private chef for the likes of 2 Chainz, Rick Ross & Justin Bieber, to name a few. His private chef experience has taken him to international destinations, working tours, and spearheading Esco Bar Lounge when it initially opened in ATL. Aleem is now the Executive Chef & Owner of Plated Lounge in Atlanta GA. While also owning & operating Plated Pleasure Catering & Event Planning. Welcoming to the Couch Chef Aleem For my Cheffies out there wondering Chef Aleem & I met through IG & once I moved to Atlanta we met & Have been friends ever since! Who I know I gave a brief intro. But in your own words. Tell us more about growing up in Washington DC & going to a performing arts school. How was it moving from DC to Atlanta? Did you feel like there was any culture shock? How did you transition from being a Culinary Graduate to a Private Chef for celebrities? How important do you think fair is when taking a leap like that? Starter Why just to give our listeners a taste - What was it like cooking on tour? Main Course When: When did you fall in love with food and decide this was gonna be it? What or Who would you say is your greatest influence in the kitchen? Recipe for success For those out there listening that might be interested in becoming a private chef for celebrities. What are the top 3 things you think they should know? Palate Cleanser: After a long day of cooking at the restaurant. What are you making yourself to eat? When you are creating in the kitchen, what music are you listening to? Dessert Can you tell me more about your nonprofit Cool Kids cook? Outro Besides Plated Lounge, and Plated Pleasure Catering & Events. Are you planning on opening Plated 2 or another concept? Tell us what's next for you. Please tell my Cheffies where they can find you. Follow Chef Aleem on IG -chef_aleem

Intro - Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chef•ish Who - Briana Riddock is a chef, food writer, recipe developer, and the woman behind The Seasoning Bottle LLC, a boutique catering & food media company. She actually studied at NYU & got her masters in Food Studies. Briannas loved for food started out young. With memories of using her easy bake oven. As she got older shed be sure to cook dinner for him mom, so that she didn’t have to at the end of a long days work. After some time she realized she should document her recipes & spiced up her brother camera to capture her food as well. Which is where her blog was born! Coming from Jamaican parents, she’s always been sure to infuse those flavors in her cooking style approach. Briana is the current Executive Chef at one of Atlantas premier hotspots, Rock Steady! She hold over a decade of experience in the business. Briana is passionate about sharing her skills and knowledge to empower rising women chefs. She devotes her free time to building her brand #dopegirlscook. Popular in the local culinary scene, Briana was listed as the “Top Three Rising Star Black Chefs” by Atlanta Magazine and featured in Sheen Magazine’s ‘Women in Power’ issue in 2021. She’s no stranger to the camera, and is Food Network’s ‘Raid the Fridge’ competition show winner. Starter I know we gave your intro but in your own words how did you get into food? Just to give our listeners a Taste - Why does your upbringing & heritage play such a major part in the dishes you cook? How’s it feel to be promoted from the executive pastry chef, to the overall Executive Head Chef of Rocksteady? Main Coarse When did you fall in love with food? When was the turning point in your career , that you took your blog to the streets & started cooking professionally? -How would you say your food education background as affected your approach? -I noticed you were able to study abroad in Paris for your thesis. How was that? Were you cooking in kitchen while you were there? -I also saw that you traveled to Thailand a few years back with friends & took a Thai cooking class. -Whats your top food destination you’ve traveled to and why? -Do you always make it a point to pick up a cooking class when traveling internationally? - Any advise to those that want to switch from sweet to savory side of things? -Can you tell us more about executive chef salaries? And contract negotiations in the coporate space of resturants? -I know you started cooking as a child, but was anyone in your family a chef, cook or baker? Who was your greatest food influence within your family or growing up-What would you say has been your greatest accomplishment in your career? -When I was reading about you I noticed you mentioned some issues with self doubt, with a dash of imposter syndrome. How did you overcome that? And how important is it to stay onto of your mental health in this business? Recipe for success Tell me 3 things you want everyone to know about the business? Or that you would tell your younger self. For our palate cleanser: When you are cooking in the kitchen, what are you listening to? After a long day of work, what’s your go to meal when you get home? Dessert Tell us how you prepared for Raid The Fridge? Would you compete on TV again? What would your dream Cooking show look like? Can you share more about your dinner series? Will you be doing any this year? I believe last years was in Jamaica. How was that? Outro Beyond Rocksteady, and your Seasoning in a Bottle & Dope girls cook brand. What’s next for you? Please tell my Cheffies Where can we find them Find Chef Briana Executive Chef of Rocksteady ATL & Owner of Dope Girls Cook clothing brand https://instagram.com/seasoningbottle?igshid=MWI4MTIyMDE=

Chefish - w/ Chef India Hey Chefies, Im Chef Jourdan-Cha’Taun and you are now tuned in to Chefish I want to welcome Chef De Cuisine, Owner of Sauce Queen - Chef India Johnson Chef India was born in Queens NY, raised in Asheville NC, but now considers herself an Atlanta native. Chef India grew up inspired by all cuisines. Coming from a family of cooks, bakers, and her father was actually a chef. India started out in corporate America. Then she tapped into her interest of wine making. Before realizing her dream as a chef. Because she had spent so much money on education before corporate America. She decided to skip culinary art school. And worked years besides other accomplished chefs. That’s where she got her official training. With her corporate background, and experience with building her own wine brand. She was able to meld all that knowledge & experience together, to become a sought after Private Chef. And go to Multi Media & Culinary Event Coordinator. Working hand in hand with some of the hottest brands to create unforgettable dining experiences. Chef India has create a niche market all her own with the help of social media. Welcome Chef India to Chefish Starter What -How did you get into exploring different types of cuisines ? -Did you travel internationally to develop your craft? Why - Just to give our listeners a Taste -Tell us why did you chose food? -Specifically what made you want to focus on sauces and seasonings ? -I know that you started out in wine. And from what I understand for whatever reasons the pieces weren’t sticking together. -Do you think you will ever refocus on that dream and open either a wine distillery/vineyard/or overall wine bar concept? Main Coarse When - When did you fall in love with food? When was the turning point in your career. Recipe for success Leave listeners with some tips, affirmations, and do’s/ don’ts on their journey -What’s the best advise you can give to those interested in branding specialty food items? Chef EATS: -What type of music do you like to listen to when you cook? -After a long day of cooking. What is your go to meal? Dessert Guest talks about the new things she has coming up.. india Chef India @chefindia.co https://instagram.com/chefindia.co?igshid=MWI4MTIyMDE=

Intro - hey Chefies , Im Chef Jourdan-Cha’Taun and you are now tuned in to Chefish Who - Growing up as a kid, Chef Tregaye's Grandmother was her first influence in the kitchen. Chef Tregaye describes her Grandmother's home-cooked meals were like heaven on a plate. Chef Tregaye started crafting her cooking abilities and developing her passion for food early on in life. Which led her to pursue a Culinary Career by obtaining a Culinary Degree from Le Cordon Bleu. Never could she have imagined her wildest dreams would have come true. You may have seen her on Guys Grocery Games, or remember her as one of Cutthroat Kitchens winners, a cost on Cakealic. And most notably, Chef Tregaye is proud to be the first African American woman to win Food Networks Star Show. And one of the first Chefs to bring food to the OWN Network with her show "Tregaye's Way." Starter What - - In your own words how did you get into cooking meals for other people? Why - Just to give our listeners a Taste - tell us why did you chose food and how did that translate to competing in food competition shows? Main Coarse -When - When did you fall in love with food? -When was the turning point in your career? How did you know it was time to take it to the next level? -When you won the Food Network’s Star show. What was that experience like? -What was your working with the OWN Network on your show "Tregaye's Way? -I noticed you were able to involve your kids. How important was that for you? -It seems like your youngest is made for television & also loves to cook. Do you think he will be following in your footsteps? -While your oldest loves being behind the camera. Do you think he will take his photography skills seriously? I know that catering is a big part of your business. Can you share the most important things you considering when creating those contracts? -How do you come up with your catering budgets? -Being the owner & operator of your catering company. What are the most import things you look for when hiring staff? -How do you go about determine their pay? -Considering you’ve been in the business so long. Can you tell me how much you started out making? And how much you make now ballpark figure? Recipe for success -So not only are you a private chef, caterer, and TV star. You also sell your own product lines. Like spices, knives, kitchen utensils and merchandise. How do you decide what you want to see? And hand you always had the vision to build your own branding empire? -For those that have been following your career for a long time. They have noticed that you’ve went through a major weightless & body transformation. If you are comfortable can you tell us how much weight you’ve lost? -And what you did to accomplish that goal? -What are 3 things you would tell someone coming into the industry? Or what would you tell your younger self? Dessert Lets talk about playing the game tour and the importance of giving back.. Before we go can you tell us if you have any shows we should be on the look out for? Or any new products dropping? Outro Where can my chefies find you? @cheftregaye Instagram https://instagram.com/cheftregaye?igshid=MWI4MTIyMDE= TregayesWay ChefishPodcast Chefish

Im Chef Jourdan-Cha’Taun and you are now tuned in to Chef•ish Today we will be chopping it up with Erica Key food blogger extraordinaire. Who - With a background in corporate marketing & influencer marketing, Erica launched her successful blog Eating With Erica in 2013 and eventually found herself covering Atlanta’s dining, entertaining, and food scene full-time! She has been featured on Good Morning America, Food & Wine, CNN and dang near a resident guest on Fox5 Atlanta! Erica brings almost a decade of personal and professional experience as an influencer to the table and leverages it to help clients better their brands. She has worked with over 250 brands on paid collaborations during her influencer career and has created high-quality content for brands like Saint Germains, Panera, The Kentucky Derby, Kroger, Walmart, La Marca Prosecco, Chambord, Bud Light, American Express, Racetrack, Woodford Reserve and many more. Additionally, she has helped over 100 small to medium businesses create content and improve their online presence and digital footprint. After years of working with business and brands, she married her love for content creation and influencer marketing and launched Thomas & Co Ave in 2021. Today, she happily helps businesses create engaging content and also helps influencers turn their love of content creation into a sustainable business model Starter I know we gave your intro but in your own words tell us what you do/ Define what a food blogger is for those that don’t know. Just to give our listeners a Taste -Give us an idea of whats it’s like being a food blogger? And walk us through how you decide which restaurants to try, and what brands you partner with? Tell us how you prepare for your food content days. Main Coarse When did you fall in love with talking about food? Recipe for success What are 3 things you’d tell someone just getting into the food blogging game? And tell me 3 things you’d tell your younger self? On the days you are food blogging & recipe testing. What are you listening to in the kitchen? After a longs day of blogging & branding what’s your go to meal? Dessert Tell us whats next for Eating With Erica- We’re loving the recipes, travel blog and recipes on your site. Will you be hosting your own dinner parties anytime soon? Do you have an aspirations of creating a traveling food blogging show? Will you be doing any more episode of your podcast? Follow our show : @chefishpodcast Guest : @eatingwitherica chefish chefishpodcast

Today we’d like to introduce you to Chef Claudia Diawara. Claudia has been cooking for over a decade long. Starting out in front of the house, while one day realizing her dream was in the kitchen! Chef Claudia was actually born in Colombo, Sri Lanka. Ultimately she was adopted, and raised in Zurich Switzerland. Growing up in Zurich and dreaming of the big stage, Claudia decided to “run away with the circus” LITERALLY and became an accomplished contortionist act. After realizing her true calling was cooking. She began working a full time job in the kitchen, while completing her studies in Culinary Arts. She cooked her way through Switzerland, France, Italy & landed in the US. Right now does double duty a Private Chef and Business Owner of Green Lab Kitchen . A meal prep & catering company in Marietta, GA. Let’s welcome Chef Claudia D to Chefish. Welcome.. Host tell the audience how they met Starter I know we gave your intro, but in your own words what would you say is your true calling? -Just to give our listeners a Taste Tell us why you chose being a chef as your career over being a controtionist/tv personality? Main Course When did you fall in love with food? When was the turning point in your career , Inspiration behind Green Lab? Recipe for success Tell me 3 things you want everyone to know about the business? Or 3 things you would tell your younger self. Dessert Tell us about this 2023 World Food Championship- for those who may not be familiar Chef EATS: -What type of music do you like to listen to when you cook? -After a long day of cooking. What is your go to meal? Outro #CHEFISH #CHEFISHPODCAST

Episode Notes On This Episode Chef Jourdan sits with Chef Virgil from Toast On Lenox 1 & 2 to talk about his journey and what lead him to becoming a leader in the ATL culinary space. BIO - Chef Virgil Harper, who originally hailed from Atlantic City, NJ working at The Borgota Hotel. He quickly made a name for himself, and eventually prepared a private dinner for U.S. President-elect Joe Biden while he was Vice President. Chef Harper started cooking over 25 yrs ago. He has been the head chef and consultant for places around Atlanta. Like Suite Lounge, BQE, Roc South. And is now Part Owner & Head Chef of Toast On Lennox. Which is Atlanta Top Brunch spot catering to elevated soul food! Starter I know we gave your intro but in your own words tell us about your journey into food starting back in Atlantic City. Just to give our listeners a Taste - What it like being a head chef and business owner? Main Course When did you fall in love creating unforgettable experiences through food? When was the turning point in your career, Inspiration behind Toast on Lenox? -Coming from up north opening a southern restaurant down south. Did you face any challenges? -Going from a head Chef & Restaurant Consultant to an Owner. What are some things people should know about owning & operating a business? -What would you say are the most import things to building a solid team? -Its not everyday that you see men & women doing big things in business together. What would you say are some differences in having men & women’s business partners? -Since you are the boss, how do you determine your employees pay? -What are your thoughts on the wage gap? -What are things you put into consideration before giving someone a raise? -I saw you took your entire staff to Miami for an employee appreciation trip. Why was that important for you to do? Recipe for success Tell me 3 things you want everyone to know about the business? Or that you would tell your younger self. Chef EATS: -What type of music do you like to listen to when you cook? -After a long day of cooking. What is your go to meal? Dessert Tell us how sourcing from local farms has your business and community Outro What’s next for the Toast brand? Are you thinking about franchising outside of Toast2? Will you be taking the brand to any other cities? Chefish ToastonLenox

Every week on Chef*ish we will be choppin it up about all the ups, downs, ins & outs of the this business! I will invite other chefs & food professionals to share their experiences on how they got started, when they fell in love with cooking.And we will share their challenges as well , as their most magical moments in their careers! If you are just beginning or a well seasoned vet, I’m sure this is a pod you’ll LOVE Make sure you are following us anywhere you listen to podcasts. Don't forget to leave a rate and review, you might just hear me shout you out on the next episode! LETTUCE PREY CHEFIES 🙏🏽🤲🏽 Meet JOURDAN CHA’TAUN: Welcome to Chef*Ish. My name is Jourdan Cha’Taun I am a private chef to the stars and have been in this business for over 20 years. I have worked with Sean Combs, Tyler Perry, Floyd Mayweather, & Dwight Howard,just to name a few. I moved to NYC in 2007 from Seattle WA with a dream to become a private chef to the stars. I had no prior experience working with high profile clients. And I could only get cooking jobs in restaurants making $7.49. I went through bouts of depression & wanted to leave and call it quits. Then I met a famous author & publicist Terrie M. Williams. She connected me to Sean Combs camp. And the rest was history but not without challenges. I have learned through trial and error how to negotiate prices, and the importance of work/life balance. Within the past 2 decades I have built relationships to last me a lifetime and Now that I have the full blueprint I want to help you reach your own goals in the food industry.