Chef Plum
Host of Seasoned and Restaurant Road TripChef Plum has hosted Seasoned since its launch in 2020 and is the host and executive producer of Restaurant Road Trip.
Originally from Virginia, Chef Plum has lived in Connecticut since 1999 and is a graduate of The Culinary Institute of America. He’s been a professional chef for more than 25 years.
Chef Plum has been featured on The Food Network, ABC's The Taste, Ehow.com, Jamie Oliver’s Foodtube, The Hallmark Channel, and The New York Times. He spearheaded the Dinner Underground restaurant pop-up in Connecticut, and he’s been the host and executive producer of multiple video series, including Random Acts of Cooking, On the Road (with Edible Magazine), Elite Chef (with Eli’s Restaurant Group), and Restaurant Road Trip.
He hosts his own podcast, Plum Luv Foods Live and is a contributing chef on WTNH’s “CT Style,” WFSB’s “Great Day Food,” and Star 99.9.
When he’s not on the air, you can find Chef Plum judging food competitions like the New York Hot Sauce Expo; the Bacon and Beer Classic; The World Food Championship; the New York Best Wings Festival, and most recently, the New York Mac & Cheese Fest. He’s also a featured chef at the Sun Wine and Food Festival at Mohegan Sun and Cuisines of the Sun at La Estancia.
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Learn the family stories behind The Griswold Inn, Shish Kebab House of Afghanistan, and The Glenwood Drive-In. Plus, John Kanell shares recipes from his cookbook, 'Preppy Kitchen,' on this episode of Seasoned. -
Michael Twitty discusses his 'Koshersoul' in this episode of Seasoned. Chef Plum and Tagan Engel taste a Rosca de Reyes bread from Atticus Bakery in New Haven, and learn about natural wine.
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This month on Seasoned, the farmers behind Four Mile River Farm discuss the craft of butchery. We learn about Hartford’s mission-based Fire By Forge, and have a tasting party of CT-made foodie gifts from Nutmeg + Honey.
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This week on Seasoned, we visit Hogan’s Cider Mill, where the owners make cider the way they did 100 years ago. Plus, we talk to the authors of 'American Cider.'
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This week on Seasoned, we talk with chef Missy Robbins about her book, 'Pasta.' Plus, we visit the New England Pasta Company in Avon and talk with the chef behind the famed TikTok account Peters Pasta.
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This week on Seasoned, we talk with food scientist and author of 'Future Foods,' Julian McClements. We learn about meat grown from animal cells and talk with the author of 'Billion Dollar Burger.' Plus, Chef Plum cooks grasshopper tacos and bakes chocolate chip cookies with green banana flour.
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This hour on Seasoned, celebrity chef Scott Conant talks with us about his Waterbury roots and how he cooks at home. Plus, we have “a session” with the country’s first nutritional psychiatrist from Harvard.
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Learn about tea from the local experts at Savvy Tea Gourmet and Simpson & Vail in this hour of Seasoned. Plus, we talk to the farmers behind Whole Harmony Farm about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.
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This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro, The Korean Vegan. Their debut cookbooks won James Beard Awards.
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This hour on Seasoned, if it swims and it’s delicious, we have ideas for how to prep, cook, and serve it. Our guest is chef David Standridge of The Shipwright’s Daughter in Mystic. Plus. Mike Urban shares his picks for best lobster rolls and seafood shacks in CT.
