Chef Plum
Co-Host, SeasonedBorn in Richmond, Virginia, Chef Plum is a graduate of The Culinary Institute of America with over 25 years of culinary experience. Chef Plum has worked all over the east coast in everything from five star hotels to great small neighborhood restaurants. Since 2006 Chef Plum has been focused on bringing great, whole, farm foods to families, small parties, celebrities and executives. Chef Plum has been featured on Food Network, ABC's The Taste, Ehow.com, Jamie Oliver’s Foodtube, Hallmark, The New York Times, national commercials and many media outlets. He’s a multiple time winner on Food Network, making over 10 appearances with wins on Chopped, open your basket, Guy’s Grocery Games, and America's best cook Regional Championship.
Chef Plum has a passion for simple, easy, farm foods, believing great food doesn’t need gimmicks. Chef Plum's latest brainchild, the award winning Dinner Underground has brought a series of pop-up restaurants to the Northeast. Chef Plum is the first chef to ever host a pop up restaurant inside the walls of mall kitchen giant Williams-Sonoma. Chef Plums series on OnlyGoodTV, “Random Acts of Cooking” is now available on OnlyGoodTV where he travels the country using food to help people. He is also the host and executive producer of the incredibly popular series “Restaurant Road Trip.”
Chef Plum is the host and producer of the acclaimed video series with Edible Magazine “On the Road”. The series focuses on where food comes from in an informative and comedic way and culminates with a recipe to end each episode.
Along with being co-host of Seasoned on Connecticut Public Radio, Chef Plum's podcast “Plumluvfoods Live”, is a popular show among those in the culinary field and is a top 200 in the food category on iTunes with over 220 episodes. The show covers all angles of the business and has featured Guy Fieri, Troy Johnson from Food Network, Beau Macmillan, Emmy award winner Paul Mercurio and many more! Chef Plum is a regular on Ct Style on WTNH, “BetterCT” on WFSB, FoxCT, Food Network, Star 99.9 and the nationally syndicated shows, “Better” and “Arise 360”.
The newest series Chef Plum is working on, called Elite Chef, is a branded content series for the Eli’s Restaurant group hosted and Executive Produced by Plum.
Chef Plum has served on the judging panel for many prestigious events including, New York Hot Sauce Expo, Bacon and
Beer Classic, The World Food Championship, and New York Best Wing Festival . As well as a headline chef at many food
festivals including the Sun Wine and Food festival at Mohegan Sun and Cuisines of the Sun at La Estancia.
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Bridget Lancaster, co-host of America's Test Kitchen, joins us this hour on Seasoned. Do you have a favorite recipe from the show? Is there a skill you’ve yet to master? We'll help you become a better home cook! -
This hour of Seasoned is devoted to craft beer (pairings!) and the changemakers working to make the craft brewing industry a more inclusive space.
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Ali Slagle's recipes call for simple ingredients, no special kitchen equipment, one or two pots, and can be made in less than an hour. This hour on Seasoned, we talk with Ali about the philosophy behind her first cookbook, 'I Dream of Dinner So You Don’t Have To: Low-Effort, High-Reward Recipes.'
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Seasoned talks with Jake Cohen about his first cookbook and how practicing Shabbat affirms his connection to the gay and Jewish communities he’s passionate about celebrating. Plus: The Zabar family on their iconic New York City market and two Connecticut bagel makers we want you to know.
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This hour on Seasoned, we’re exploring the beauty and complexity of the food of Puerto Rico with chef María Mercedes Grubb and writer Von Diaz. Plus, listeners share their favorite restaurants and personal connections to the cuisine.
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WWE superstar Bianco Belair, former NFL player Stevie Brown and UConn’s Director of Sports Nutrition, Liz Wluka, join us on Seasoned to talk about how athletes fuel their performance with food.
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If you watch PBS cooking shows, you likely know–and love–Pati Jinich. We talk with Pati about her latest cookbook and what she calls the double blessing and responsibility of being Mexican-American.
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This hour on Seasoned, Katy Hart of ReFED and CT Public's Patrick Skahill help us understand food waste and its impacts, nationally and locally. Plus, the founder of Rethink Food explains how excess restaurant food can decrease food insecurity.
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This hour of Seasoned is dedicated to saucy, spicy chicken wings. We talk sauce flavors and Buffalo chicken wing history with an expert and festival judge, and feature two local restaurants known for their wings: J. Timothy’s and B&B Wings and Things.
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On this hour of Seasoned, Dorie Greenspan reflects on 30 years of writing award-winning cookbooks and shares recipes and insights from her latest book, Baking with Dorie.
