Restaurants and Community with former Philadelphia Mayor, Michael Nutter
PHILADELPHIA STYLE MAGAZINE
On the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia.
He talks with former mayor Micheal Nutter about the importance of the restaurant industry to the life of a city. They also discuss how anyone can support up-and-coming chefs of color, and/or those struggling in the wake of COVID-19.
Eli Kulp: [00:00:00] Hi, everyone, Eli here. How you doing? Hope you had a great summer. We are back in the studio getting ready for season two. We are super excited about what we have in store. I think this season will be a great addition to the first season. We have a lot going on. There's so much going on in the world.
There's so much going on in the world of cooking, farming. We got issues all over the place. So we have lots to talk about. We have lots to go through and, I think we're going to have just an amazing group of people that will be on this podcast over the next few months, and really looking forward to the great conversations that we're going to have, because I know we are going to make a difference and that's really, what's important.
Right? Let's make this world a better place. So, yeah, what's been going on this summer. I mean, I think it's a quiet summer. I think a lot of us experienced that a lot of plans got messed up. I was really hoping to get back home to, Seattle and Mossyrock, Washington, where I grew up, you got a family back there, we've got a boat, we've got a Lake, but this year just did not happen.
And while it was a hard pill to swallow, we managed to get out a little bit. Spent a little bit of time in the Poconos for a week. But other than that, really quiet, great to see things kind of coming back online. Well, I hope that, with things coming back online and people understanding the importance of, sanitation, social, distancing, all of that, that we are going to make a successful escape from COVID world.
Who knows. We will see right. So, let's see what's going on this season. we're going to do a lot of what we were doing last year. telling stories, trying to bring meaningful content to the microphone. We want to talk about, not just chefs, but restaurants as a whole, the environment, food, where it comes from, who makes it.
And I know these first few weeks coming up, we're going to be having some great guests on today's show was a live podcast that we recorded a few weeks ago. And it was at The Viaduct, which is a small kind of secret garden, I guess you would say, over at 10th and Hamilton, it is run by our good friends at Cohere.
Antoinette was gracious enough to lend the garden to us so that we could have a really nice event. We had. 20 people, socially distance. it was a great night. We were outside the weather held up and we had a really great talk with the former mayor, Michael Nutter, who has, just great view on, you know where we are in today's world. And also, the importance of bringing diversity into restaurants, especially in the leadership positions. And speaking of diversity, I think that's the word that's going to be the thread that
We are going to use going into this season. There are so many ways that you can think of diversity.
I think one way, obviously, Is diversity in the workplace, right? Different backgrounds, different colors, different people. And in the restaurant world, we've had to kind of look inside and say, wow, what is it that we are doing right now will have a really positive impact on people who might not know, have the same opportunities that we had coming up.
So we're going to get more to that. Yeah, I think also diversity. It means diversity of crops, ingredients, diversity. It could also mean the diversity of guests on the podcast. we're not going to just have a, one same conversation over and over again. I think. Most importantly, possibly diversity could be diversity in thinking, right.
The different thought processes that are happening right now, all across our country. we're not going to get too political, but how can we not talk about what's going on? just getting the news, the cops that were involved in the Brianna Taylor shooting and murder, they're all walking away.
I think that in itself speaks to, the, our country as a whole and the issues that we have because yes, cops are at a very, very, very difficult spot. I get it. But you can't overreact. We had to have proper training for these guys and women out there because listen, They have guns and they had to be able to use them wisely and pumping so many rounds randomly into a home, you know?
That's that's a lot. Like we gotta, we kinda, we gotta be better than that.
So we're not going to lose sight of the current state of America. And we are living through incredible times right now. We have never seen a more politically charged energy coming from all sides. And maybe that's a good thing.
Maybe that's a good thing, because for so long, I feel like everybody in America was so passive with their, with their thoughts. But I really hope that we're able to keep them in check because I think that's where it gets a little bit scary is when people are not able to keep their emotions in check and it's going to be harming people more than doing good.
Going back to diversity. The first one, diversity and leadership is what we're going to be exploring on today's podcast. Without a doubt. There's an imbalance in our industry when it comes to people of color in leadership positions. I think we all know that the second one, which is a little bit different type of diversity, one that I'm, that I'm very excited about still.
And when we're going to be talking about this in the second episode of the season is biodiversity. Biodiversity might not be that clear to everybody out there and what that means. I've used the word a few times in the first season of the chef radio podcast, but we're going to take a deeper dive into that because I feel like it's so important and critical that we get this right.
This is something that everybody in our industry can have a major impact by supporting and I believe. Being involved with farms, understand the importance of growing product is hugely, hugely, usually important for our success as chefs and restaurant tours to make a difference. I'm not sure. Sure. How many of you have had the opportunity to sit down and watch the new Netflix show called Kiss The Ground, but I have absolutely.
It's absolutely a must watch. There's no way to not want to watch this, even if you're not a scientist or you're not that worried about Global Warming, I think it is an eyeopening experience to watch this. And I really recommend it because what it does, it talks about regenerative farming and what that can do.
And it talks about how our soil and supporting the people that are. Putting effort into creating great soil so that we are pulling carbon out of the atmosphere and sticking it back in the ground where it belongs. So if you haven't watched it, please give it a watch. It is really, really mind opening.
Anyways, a couple other things that we're going to be doing this season that are a little bit different. Is that each week, I'm going to be highlighting a restaurant, a company, a person that we feel is doing right. We're going to give them a little bit of pro bono advertisement to help spread the word about what they're doing.
There's some great people that might just not have the resources to get the word out, but what they do is amazing. And we want to help with that. If anybody's out there listening and you want to throw some recommendations or highlight some people that are out there, please get a hold of me.
If you don't have my information already, go ahead and go through Instagram. I will definitely get that message. So getting back to today's show.
This was a cool experience. It was our first live podcast. We'd never done something outside and it worked out great. I was really worried about the sound quality, but listening to it again, I think it's, I think the sound quality is there. You'll hear a couple, you'll hear a chopper ahead, you'll hear some police sirens. And if you're subscribing to our Patreon page, you'll hear an interesting exchange that happened at the end of it. That, was, was really, incredible to, to be a part of.
So this event, it was, really focused on Mayor Nutter and kind of what his view is of restaurants and food and how that works and, regenerating, economies and also, neighborhoods and all that. But the cool thing was is that we had four chefs involved, all local Philadelphia chefs, really showcasing their skills and, they're all black and, I think it's, I think it's a great example of how under utilized.
Some of our fellow citizens are in our industry. And I think it was perfectly executed. I think it was an event that if you were there, I think it really opened your eyes. And there was a lot of conversation even after, mayor Nutter got off the, off the microphone. That was meaningful. And I was, it was a really, really great experience to be a part of.
And I'm really glad that we could make it happen, again, thanks to cohere and their team for making it such a beautiful spot. And, thank you for, just always being there and helping out. Of course, I want to think, some of the chefs that were there, Elijah Milligan, he really helped organize it with me.
He did a great job and, we had DeMarcus, something there. We had. Barbie Marshall, we had Gigi Robinson, and we also had product from a young woman who is doing some great stuff with local farming, Christa Barfield from Farmer Joan. And she did, she did, she had played a huge part in getting some ingredients there, as well as telling a little bit about her story.
So the other thing also, if you're interested, no pressure whatsoever, but we don't. Take advertising dollars here, or we haven't at least yet. And everything right now is out of pocket. all the, all the sound engineering, all the recording equipment, everything's out of pocket.
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I don't know if it's secret or not, but, you'll be able to hear full podcasts. You'll be able to hear more details about each podcast and you'll also be able to hear me talk about. maybe some, different things that aren't on the podcast. Also, I will be giving some, some cooking tips. maybe talking a little bit about, what's inspired me over the years and a little bit more about my story.
So if you are interested in that, please go ahead and check that out. Also, I want your emails. I want your contacts. We need to get ahold of you and make sure that you're up to date with new releases. so if you want to sign up for our newsletter, as well as our, get our alerts sent to your inbox with the description of each podcast, please do that right now.
We are focusing on releasing podcasts every other week. Thursday seems to be our target day. We'll do our best to keep on that schedule. So biweekly Thursdays, you should be receiving an email saying that we are releasing a new podcast and the details for that. So again, we're getting a little bit more professional here.
I think we're, we're trying to get things in order. I guess that first year was great our first season, I guess, and we're trying to, improve and, just staying, stay more contact with everybody. Appreciate everybody's support and as always the best way to support the show is to subscribe and leave a review again.
Thank you everybody out there for the support over the last season, we look forward to a fantastic season two and enjoy the show.
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Alright, so here we are gathered together. So, tonight, I want to, I want to make sure I, I think we're here and they did and getting the word out there. Thank you for everybody's showing up. Really appreciate it, Michael, thank you so much. I really, really, really appreciate it. It means so much to us. And as I was kind of reflecting on season one of the podcast, and I think we did a lot of great work and, it was, it was such an interesting. Oh, really? It was only about four months. I think that we did it. And, we started with the intention of really focused on, chef and chef world and, everything that goes into kitchens and, we want to be meaningful and teach people lessons and, and not cooking lessons, but, leadership lessons and things like that.
And then, come March 15th, everything shuts down and the world goes into a tailspin. as did ours, because we had already had a few podcasts lined up, that already been taped recorded. And we're gonna have the lovely sounds of the city as well. you got to get the police helicopter. so. we are able to, kind of pivot in that moment with COVID and I started to focus on the more meaningful conversations. All of a sudden things got real meaningful, right. All around the world. Absolutely. And it was, the timing. Perfect. Right. so the, it was, it was really a interesting blend and, and, after the events of April and may with the, the murder of George Floyd and, Briana Taylor and, countless others in my mind, we go there at that point, we were done recording at that point. And, I really wanted to.
Take the summer. And I'm really trying to think of ways that, me and my position in my career and my opportunity I've had and, try to find ways to build bridges. And because I think that's what we need a lot right now.
And this conversation has been on my mind for awhile, a year ago, really in August I started a company called impact hospital. The group focused solely on really bringing. Talents of an opportunities that as chefs have had relative to you, not just me, it's really inspiring people to try to really.
Know, take time and reach out and even put, restaurants that, that can be trained for training grounds, mentorship, in the inner city and really, focusing on, the untapped potential because, we sit in our fine dining restaurants a lot and we look around and, we see. Not a lot of diversity in the kitchen, in the dining rooms as well. And, we kinda, it's easy to forget it, right. We're in a bubble. Right. But then it doesn't take, to drive more than quarter mile in any direction left or right. And filling off market street to see, to see what, what is out there and, you know,
This opportunity to sit down with you, I think is really such a, an honor for me, I'll tell everybody a little bit about our story, as, as a chef coming from New York city in 2012, I was quickly introduced to you.
I think you frequented already. And then, I think you got a taste of my duck and you're like, I'm coming back more, but yeah. Yeah, so it was, it was great.
And it was just, it was just a really, I really always enjoy talking to you. And the one thing that struck me and I didn't really, I wasn't here too much after, or, you were kind of like a year or two left in your term as mayor, but what really struck me was your understanding how restaurants and chefs can have a huge impact on communities and change, change lives, change communities. Yeah.
That's really why I wanted you to be here because I remember sitting in when your office is in city hall with being, I think about four or five other chefs and you here, like what, what are the things that we can do to help shape the future of Philadelphia. Do you remember that? I mean,
Michael Nutter: [00:18:45] I do, thanks for reminding me of those things that happened.
Eli Kulp: [00:18:51] Yeah, no, but like what, what was it about restaurants that really, that you felt that you needed to reach out to chefs and say, listen, You have an impact, you have a platform you can help shape communities?
Michael Nutter: [00:19:06] Couple of things. good evening everyone.
And thank you for, for telling me about this and asking me about it. Today is a hundred and 80th day, that I've been in basically kind of a lockdown, March 13th. And this is the first time that I've been anywhere other than a supermarket. CVS or Lowe's you
hear that everybody? So a round of applause for 180 days.
and the only way that I was able to be at this event, I mean, as much as I would want to participate in something like this, but the only way that I was able to be at this event is because it's Eli. And my wife, Lisa said, that's okay because we have not been going anywhere, but she loves Eli as well.
And she said for him, yeah, you can go. Who was somebody else? No food is the great gathering place. It is the great convener, we all kind of need to do it. And we like what we like from, 8 million different cultures and experiences, but it's what brings people together. And so I have this theory, over time that great revitalization of neighborhoods, not just downtown, but neighborhoods anywhere are the three R's it's restaurants, it's retail and residential.
Where you have a restaurant and people will gather the next thing, other stores will pop up and then people want to live there. which is one of the reasons why Philadelphia has the second highest proportion of residential population in the downtown business sector. Second, only to New York on a per capita basis.
It allows people to experience, different cultures and different countries, without getting on an airplane. Because you can have virtually anything from anywhere in the world, right here in Philadelphia. and so, it's a tremendous employer, very low barriers to entry. I'm sure. In various kitchens, there are people who may speak different languages, who.
Oh, that may be challenged to communicate with each other, but somehow they make incredible dishes and they bring people together. When you want to celebrate often, the first thing you say is, well, let's go find a restaurant to go to. Right. So, and I mean, I won't say I grew up in the, in the cold. Some people know this.
I kind of mostly grew up in the nightclub scene, but. that has its own, food and drink and beverage and hospitality aspect to it as well. And so, so I've always believed in our restaurants and I think that, they create an environment and a world that really can't pretty much be replicated by just about any other industry.
I love a lot of other industries and certainly I did when I was in office. but there is something about the restaurant.
Eli Kulp: [00:22:12] Yeah. I appreciate you saying that. I think, I think we all know that and
Everybody's had some of their most memorable moments over a glass of wine. I ever get a plate of pasta
Michael Nutter: [00:22:23] or a few.
Eli Kulp: [00:22:24] Yeah, exactly. So you mentioned kind of coming up and, you're, you're from Philadelphia, right?
Michael Nutter: [00:22:32] West Philadelphia, born and raised, and I'm older than that guy.
Eli Kulp: [00:22:35] Alright, there you go. now kind of elevator pitch. Tell us about your trajectory as a young black man and coming up in West Philadelphia and getting, and finding yourself as a Councilman.
Michael Nutter: [00:22:51] And yeah. So I want you to, how people now taking these masterclasses, on, so you just had a masterclass experience. If you heard what I said, he said, I want you to give the. Elevator speech on your life story. That means I want the short version, not the long version, but it was very smooth.
I loved it. I loved it. So, yeah, so, I mean, I grew up to the fifth and large foot, went to neighborhood school, went to St. Joseph's high school, went to Penn for college, and then worked in, so my best friend is Robert vinyl. the restaurant tour, Zanzibar blue Warmdaddy's South relish. Green soul.
And, we've been buddies since freshman year of high school and we went to college together. His father opened the first black owned disc attack. the impulse at, Brian
Germantown. I worked there, my sophomore year of college, opened in the summer of 76 and I worked there for eight and a half years.
so I got to know the, the nightlife, business, maybe a little bit of restaurant, but I mean, we didn't do a lot of food, but it was there. It was at the impulse that I met. The political world of Philadelphia and specifically the black political world of Philadelphia, Charlie Bowzer or Hardy Williams, John White, Dave Richardson, bill gray, Marion Tesco, Dwight Evans, and on and on and on, 19 years old.
And I'm seeing and meeting and hearing, these, these folks. And so kind of. Fast forward. And now the early eighties, I got involved, in a political campaign with a city Councilman, John Anderson, who was running for reelection, Wilson Goode, was running for mayor, to become the, possibly become the first black mayor of Philadelphia run against Frank Rizzo.
Big year, big election. Wasn't good wins. unfortunately in that race, in the course of that year, Mike. Councilman a friend, a mentor died, and. I went to work in investment banking firm, own black investment banker firm owned by a guy who was friends with the Councilman who had passed away, got back involved in politics, worked on, another city council, race DA's race, governor's race ran for city council in 87.
Lost, and then came back in 91. I won. All on the way, a tremendous number of supporters, mentors, people encourage me. I didn't up turn. If I had waited my turn, I would have never been a city council member and that would have never, so, I have a lot of support and a lot of encouragement. I mean, I certainly have experienced, prejudice and racism and any of those things like anybody else.
I've had some run-ins, that were not too pleasant, with the police. but I'm not angry about it. I mean, it's just it's. I mean, you get used to these things. It's, it's, it's being black in America, but, good education, got lucky. with that. And, let's give him a number of opportunities that I know a lot of other people didn't have.
And so, I have a lot to give back to the city. It gave me a lot. And, I think I have a lot of, kind of debts to pay. And I'm still trying to pay them back. So what are you doing now? Like what are you up to? Yeah, nothing, nothing. You tired sitting around my feet up. I'm a professor at Columbia university at the school of international public affairs.
We're now a virtual, of course now, today was actually first day of class. So I teach on Wednesdays at 11 o'clock. I have a fellowship at the university of Pennsylvania. School of social policy and practice. That's the one thing that I do in Philadelphia. I don't do anything else here. All the rest of the work is across the country.
but I'm focused. My wife and I were working on this project together, focused on income, inequality, poverty, and social mobility, out of, the fellowship at Harvard, university, Kennedy school Institute of politics, and I'd just give some seminar bars and talks and that kind of stuff. And then the university of Chicago Harris school of public policy have a fellowship there.
As well, quite, quite the fella, it's, it's ton of fun. And I get, these young people are so smart and, helped to keep me young. And then I do a lot of private consulting for companies and with the mayors, and, and some nonprofit organizations. Other than that I'm just
Eli Kulp: [00:27:27] Are you busier now or when you were in office?
Michael Nutter: [00:27:30] it's a different kind of busy and I was on the road a lot, until, until mid March. But yeah, it was on the road, like, sometimes four or five days a week. I love the teaching. I mean, that, it really is of all that, of all of those things. And I love them all, but I really loved the teaching.
Eli Kulp: [00:27:46] That's what it was for me too, as a chef. Yeah. as you kind of. Pull back from the stove and working every day.
And you're, you're kind of, your, your name is finally sort of, kind of
getting out there and get one restaurant, another restaurant, another restaurant, it really becomes coach a football team. You know what I mean? That's what it feels like. Yeah. It was always about, you really get a lot of that.
And I still have, it's really rewarding when somebody comes up, she's still on. You're like, Oh, chef, you know? Yeah. That meant so much. And we're going to talk about a little more about mentoring a little bit later. Cause I think it's so important, but I do, I do want to, I
remember a story you told me. I think it's was, gosh, I would've been three, four years ago, but it was. Maybe a year or two after you got out of office and you were driving your, your Toyota Camry, I think up Sansom street, or you're a car I'm saying some street and somebody tried to get in your car. Do you remember that story? Tell the audience about that.
Michael Nutter: [00:28:44] I wasn't, it wasn't a camera. I have a mini. Okay. and, I guess I pulled up. No,
Eli Kulp: [00:28:52] no, I can't relate.
Like I had a story
Michael Nutter: [00:28:55] they're small, they're small smoke. I think that the first person thought I was, was a Lyft driver. So you get out of the office and somebody he's knocking on your window trying to get in your car.
That's great. I'm still trying to pitch you at the disco tech. Yeah. 78. Yeah. That was a little different. What was your hire style like? Well, I had hair, I'm assuming you had here. I had hair. It was shorter. not like this. Yeah. I mean, I dunno it was like 20 years old and my hair is low and I'm working in this club and, I, I carried ice and I cleaned up at night and, but I played records.
Eli Kulp: [00:29:45] All right. I want to turn the conversation a little bit because, we're obviously here for a reason, we're here for a discussion that is, is important and so much has happened in, between the months of March and June. like I said earlier, the world kind of went into a tailspin.
Yeah. And it really became almost a Leo thinking back to it, where you couldn't even, you couldn't keep up right here. The news was coming at you at a rate that, few of us would ever think that would happen. And you saw, you saw a lot of things that we hadn't seen yet in America.
Michael Nutter: [00:30:23] Yeah,
Eli Kulp: [00:30:24] of course. We've seen protests. Yeah. We've seen young black men get innocently killed by police. we've seen the effects of that. We've seen cities burn we've, since the Watts riots and beyond what we, we haven't seen yet was this, this blend of, of backgrounds, cultures, races coming together. Right. You look on the TV, it was as much Brown, white, black black as that we're there, we're out in the streets and screaming, right? Yeah. And then the people at home that didn't go out in the streets, they were yelling and screaming as much as they could at home. Yup. Much of them, obviously some dope. Yeah.
What was it like, as somebody who has led the city before and seen maybe the break in diverse, the, where the line is drawn and has been drawn in neighbors. What was it like seeing that for you? What was it, what was the, what were the thoughts going through your head?
Michael Nutter: [00:31:34] Well, there were a lot, certainly I think for this part of the conversation, my whole frame of reference and maybe, maybe context is a better word that as you laid it out, Eli, so.
First, unless you're about 110, we've not experienced a pandemic, then all the businesses closed, but people, Alec jobs, massive deficits for governments. And I mean the modern Arbery, if I'm remembering correctly, I think I'm out Arbor was before. And then George Floyd. And then the information came out about, and then Briana tailwind and there been some others and people have been based at that point, had literally been locked in their homes, for three, three and a half, almost four months, confluence of event and this presidential election.
So we were in the primaries. And then you have the person in the white house. No, his craziness, you put all of that together. In one place at one time that is a powder keg. And so people could be in the streets because they weren't at work. They were home. And the fact that there are still some who don't understand what's going on, that people, whether in the heat of the summer, but during a pandemic, that things are so bad and they are so upset.
Mass, no mass, whatever the case may be, that people are massively out in the streets in a pandemic protesting should tell you that this is something very serious and it is very different. And so we've had all of those things, as you said over time, but we've not had them all together. And so I think this is different.
I don't think it's just a moment. I'm hoping, and that it's even beyond a movement, that it is actually an inflection point of some level of change in the United States of America. It did take, and never to be offensive, but I will speak truth. I think for some people, it literally only crystallized when they watched a, a man die on their television screens.
For eight minutes and 46 seconds to further understand the things that many of us have been talking about for decades and centuries in the United States of America. And I think for some people it was that, white people that there's Oh, is that what you're talking about is that what's been going on.
Is that what you mean? And so, Hey, look, I'm appreciative whenever somebody, whenever the light bulb goes off. But yeah, that's what we've been talking about for a long time. And COVID-19 has exposed every deficiency in every system, in the United States of America and around the world, right.
Access to the internet, food insecurity. Income insecurity jobs, the frailty of the economy of the United States. The fact that, I mean, put us, can't put aside. I mean, we don't have a national system, Sweden. I mean, I mean, if, again, if you recall wherever you went in the early months, It was like a cross between the hunger games and game of Thrones, just going to the supermarket.
I mean, you didn't know, you couldn't be near anybody even more spacing. Couldn't, toilet, paper towels, hand wipes, hand sanitizer. I mean, nothing. Like where was it all? I don't know. Obviously you had to go to hospitals and, and first-line workers, but I mean, supply chain was completely disrupted.
and the government literally put people out of jobs and out of, in some instances out of business that didn't even happen in 2008, nine, 10, 11. Right. So, and it's frightening. and we have maddening leadership and so it was left to mayors and governors to try to figure it out on their own. They're in bidding Wars with each other about, equipment and that kind of stuff. So, I think it's been, mentally distressing. for people
for a long period of time.
Eli Kulp: [00:36:21] Well, at least a therapist are making money.
Michael Nutter: [00:36:24] Yeah. I have a couple of friends who are psychiatrists. They are very busy, very busy.
Eli Kulp: [00:36:31] You mentioned how, people were like, Oh, this is, this is, this is what it's all about. Right?
Michael Nutter: [00:36:39] Some, yeah.
Eli Kulp: [00:36:40] And what I've noticed or what, at least in my, my own. Heart and mind is that, to simply say that I'm not a racist, therefore I'm cool right there. We're cool.
Yeah. isn't enough, it really, it really opened up and really made me kind of think and say, you know what? I have a platform, I want to use it.
Right. I have, black colleagues, black chefs who are cooking the food. How's the food guy so far. Yeah. Great. And they're, they're so gracious to their time and yeah. And, of course, Christa over there who brought a lot of the food in. Is there any best? Everybody met Christa by the way,
Christa is, she is, the owner of Farmer Jawn
Jawn, Jawn
Michael Nutter: [00:37:38] Jawn,
Eli Kulp: [00:37:40] Jawn
has
Michael Nutter: [00:37:41] What's goin on with that jawn?
Eli Kulp: [00:37:43] Philly farm.
So anyways, she supplies to the product tonight as well.
So anyways, reaching out these, these, amazing inspired people and yeah. really start to, ask them like, this is a conversation. Should we have this conversation? Yeah, I think it's and I think the answer is resoundingly. Yes. about the lack of black leadership in our industry.
Michael Nutter: [00:38:11] Yeah.
Eli Kulp: [00:38:12] Because we can't, we can't tackle the world. Right. But we can make you make your own world better. And, I really feel that this is a important topic and we don't want this just to be a, like you said, a moment for this to be longterm.
And, I want people who listen to this chefs, restaurant tours, anybody out there, business owners to start thinking, what, what is it that I can do? What can of, what can I do to reach out? Can I support black businesses? Obviously that's one, there's a lot of ways. What is it that you think in restaurants or chefs, what's the power that they hold in making that difference?
Michael Nutter: [00:38:57] I think there are a couple of things. people go, people patronize places where they feel comfortable. So, I mean, it's not only about who's in the kitchen, cause I mean, again, to be blonde. I mean, black folks been cooking food for a long period of time and mostly cooking for white people.
Right. So, okay. And I mean, you will have people say, man, it must be some black people in that kitchen. Right. When, when, when, when the food comes out, I get that. Right. I mean the greens in one place in the greens and the other place, they ain't the same greens. Right. So, I mean, they put their foot in it.
So, but was there somebody at the door. That look like me when I walked in, is there somebody walking around who seems to, kind of be in charge that is welcoming? it's, it's, it's not enough, I'm glad people have jobs. It's not enough just to be in the kitchen doing that thing.
What kind of recognition are they getting? And you and I talked about this on, on the, kind of the lead up to this. I bet there are some really great chefs. In West Philadelphia. I bet there are some really great shifts in North Philadelphia. I bet there's some really great chefs way down in South Philadelphia who are not on anybody's list, who are not in any, at a winning awards who are not, on, the best of whatever, because no one went there to see them.
To experience them. And at the same time, they may not even think that that's within the realm of possibility. Right? So Lisa watches, a lot of cooking shows a cause she cooks. A lot and always did. I'm getting different ideas, but I think it's, I mean, those shows, I mean, I mean, who would've thought that, I mean, a whole, there's a whole channel
just around cooking who would have thought that that was possible. Right. But anyway, and so she watches the British baking show and that, and so I just have to tell us, cause I'm just so excited about it. So recently saw I guess the latest episode of chef's table and it's about barbecue. Now we can just talk about barbecue.
Right. But okay. And I won't give it away, but I mean, there are just some incredible stories about some folks who were never on the well beaten path, but somebody found them, or somebody told somebody, somebody told somebody who told somebody. And
the next thing some of these folks are, on this kind of show where they're getting awards or whatever the case may be.
Those diamonds are out there. in the city, in cities, all across the United States of America. And I mean, you just can't imagine what it would do for some of those businesses to be lifted up like that. And so, we need to get to know our own city, even better go to another part of town and just check something out.
It could be great. It could be not so great. Alright fine. Yeah. I mean like how many meals are you going to have in your lifetime? You're can have a couple bad ones. You take the risk. You're going to eat tomorrow. Yeah. One of the statistics that we use to, I guess paint the picture for people
Eli Kulp: [00:42:33] was the.
No, the Philadelphia magazine,
top 50 list. Yeah.
And how
Michael Nutter: [00:42:39] one chef. Good friend of mine. Chad Williams is on that list.
Eli Kulp: [00:42:44] And that's the only black person
Michael Nutter: [00:42:48] represented
Eli Kulp: [00:42:49] when you see that,
Michael Nutter: [00:42:51] does it strike you as
Eli Kulp: [00:42:53] completely odd? Way off. Does it sit with you? Like,
Michael Nutter: [00:42:59] well, it makes sense, because again, nobody's talking about them, like, what is it?
What is it that kind of makes you kind of thing? No, I think, I mean, it's unacceptable. I mean, look. I mean, I would never be on one of those lists. I mean, I, I mean, like, I mean, I make some, make, I'll make it too, over easy eggs and bacon. I mean, that's, I do make some really great pancakes, but you know what I mean?
I'm not, I mean, you gotta bring a little more to the game then than just that. So, but no, I mean, if we're serious about. inclusion, if we're serious about equity, if we're serious about diversity, then let's be intentional about finding folks. I mean, everybody gets found. At some point at some level.
and if we know that these folks are out there, then let's create some environments where their talents can shine. Let's, have more, quote unquote competitions. It's really about the exposure. Right. And when people are exposed to things, you'd be surprised. what, what actually happens.
I see, again, some of these shows and some of, and there are some black chefs on some of these shows and then you look at their clientele because of where they are. And there they're hardly any black people there. I mean, they're just not in that particular place. And so white people eating their food.
Right. And so, I mean, people like good food. Right. Whoever's making aware of it comes from. So, I know I have to say that our children, that, if you stay on the call too long, you will die from exposure. And here in this city, many of us die from a lack of exposure. People literally don't know what else is out there.
Right. Do the tried and true. and, and we have our routines and we get comfortable and which just, wow. I guess the way it is. And yeah, I would go to a place if I knew about a place, but what have you done to find out about a place, that kind of thing. Right. So I think we just have a mutual obligation to each other to kind of check, see what else was out there.
So
Eli Kulp: [00:45:11] as you see here today, and, you've had, you've had a career that lended you opportunities
Michael Nutter: [00:45:17] to make, I've been very fortunate. What would be something that, you
Eli Kulp: [00:45:22] know, you could tell people that
Michael Nutter: [00:45:25] can inspire them?
Eli Kulp: [00:45:26] Like, I think a lot of times,
Michael Nutter: [00:45:29] at least from the ones, people have talked to, black chefs and, there's.
Access to, so it's a, it's a
Eli Kulp: [00:45:40] low barrier to entry
Michael Nutter: [00:45:42] business for sure. But the access to get to the, Eli Kulp: [00:45:50] let's say the
Michael Nutter: [00:45:51] more professional positions, obviously fast food. We're not talking about that. We're not talking about social cooking. we're talking about
Eli Kulp: [00:46:01] bringing
Michael Nutter: [00:46:02] black. Chefs and people of color to the forefront. Right? So it represents, you know,
Eli Kulp: [00:46:09] it represents
Michael Nutter: [00:46:10] the diversity of a city.
Eli Kulp: [00:46:13] What type of things in particular, do you feel that, the people in the positions have,
Michael Nutter: [00:46:20] what are the responsibilities that we have and what our responsibility is that also, black people, people of color have in and making sure that their voices are heard?
Well, I guess. Try to take it from a couple perspectives. if you're white and some black chefs, Latino chefs, other chefs of color who are doing some, innovative things out there. Interesting things out there need a break, need a boost or whatever. I think the first thing is just talk about them.
Talk about them publicly. I mean, I know in any profession, it's very competitive and everybody wants to write, but at the end of the day, it's not, it's not taking any shine off of your star to say that somebody is really doing a great job, or I had a great meal at, wherever.
I mean, one of the things I do love about this city and from time to time, I've, I've experienced it. as I asked chefs, I asked people in hospitality, Because a lot of times you just literally don't want to eat at your own place. and so I asked them, okay, so when you're not working, where do you go?
Right. Right. So go to some of those places where those chefs are, let people see, am Eli. That that's where he hangs out. That's where he goes. Right. I mean, I would is may or not. Again, I don't, but I mean, when I was in that job, I mean, I would go different places just because I know people would be paying attention to where I was going and I wanted to get, have some highlights.
The flip side of that is if you are one of those chefs and you're trying to break out, I have this little saying, if you don't tell your story, no one else will. So, you could be making the most incredible dishes. In the universe, if you don't tell anybody, hardly anyone will know other than kind of the customers you have.
So, I think we've just got to break out of the, Hey, I just do this and it's not a big thing about no, actually it is. I won't say the words the vice president says now it's the big deal, right? It actually is a big deal. Right. And you have an obligation as at a certain level to share your gift.
With other people. Yeah. Right. And so, it's a push pull of, you need your friends allies, right. To push you forward. But on some days you're gonna have to push yourself. Forward and let people experience you and the ups and downs that go with it and, are you ready for the, the, the, the meat media attention or the, or, or the whatever.
And I know, that day when the restaurant reviewer, the secret reviewer comes and everybody's nervous and on pins and needles, and, Oh my God, we only got, a two and a half. Yeah. Okay, fine. like I lost my first city council race. I mean, no one remembers that. Right. and I learned more from that loss than I would have if I had won.
So, sometimes that step back, is not the worst thing in your, in your career. It sucks in the moment. Right. I hated loosening. I'm very competitive. Right. But that, that, that you, you not going to let that define you. Right. Absolutely. There are a whole bunch of successful people out here who, who lost their first political race.
There are a bunch of folks in business who probably got fired or their business failed or whatever, and are now some of the Titans of industry. Right. So, it, it actually does happen. And then lastly, I guess, to, to patrons, to us, the consumers, right. You have a great meal. Tell somebody about it, right.
You went to a great place. you weren't sure about it or whatever the case may be. Yeah. Brag about it. Like you would anything else. So that's great.
Eli Kulp: [00:50:16] Everyone. I want to take a quick timeout and talk about some really great people doing some really great things. This week I was up at Pocono organics for the food forever and crop trust event that took place. We had two amazing female chefs up
there, Angie Bronca and Kiki, Aaron NATA. I want to take a quick minute to just really talk about their journey.
Both of them unfortunately had to shut down their restaurants recently because of COVID. Doing that it's so hard. I can't imagine what they're going through. These are very personal restaurants to them. Kiki from Hawaii was bringing her cuisine to Philadelphia and Angie from Malaysia was bringing her cuisine to Philadelphia.
What's really sad about this is that both of these are strong women chefs, something that we do not have enough of. Around the country in Philadelphia. And I want people to really know their stories, know their journeys. So look them up and support them. You can see them on Instagram, again, Tiki air NATA and Angie Bronca.
Both of them strong women with passion, for food and, wanting to share their story and their journey through their cuisine. So I wanted to take a minute and just recognize them. And let everybody know who they are, if you didn't already know and, give them some love and support as they look for their next ventures.
I want to keep this, this evening going, I want to be respectful of your time as well.
I was going to sort of open it up to the audience. if you guys had any questions,
Michelle: [00:51:54] So I liked the three RS. I'm trying not to forget what they were. Retail restaurants and residential. Okay, good.
Michael Nutter: [00:52:06] That's the big turnaround story of Manyunk.
Michelle: [00:52:08] Oh, okay. Yep. Yep. Cool. I've been on main street many times. I'm not from Philadelphia. I lived in New York for a long time and I'm actually from Toronto,
Michael Nutter: [00:52:20] I knew you were not from Philly.
It's Okay.
Michelle: [00:52:27] But I have so many Philly friends,
So. In, in light of restaurants, restaurants have been very helpful to what I'm doing in Philadelphia. Right now, I launched a project called the mama T community fridge project, and we have several yellow fridges outside. Yeah,
Michael Nutter: [00:52:51] I read about that. Yes.
Michelle: [00:52:52] That's that's our project. And so we work with restaurants where we rescue food. Right. And it's a great relationship. Yeah. So thank you, restaurant tours for doing that and helping. so my question to you, may or not, or is. With everything that's happening with COVID and job loss and a host of other things that you mentioned earlier, how can we also rally around our restaurants through mutual aid?
Mutual aid is a very important conversation that we should have with our young people and everyone alike. So I would like your thoughts on that.
Michael Nutter: [00:53:42] Before we got it. So when you say mutual aid, what do you, what, what do you mean.
Michelle: [00:53:46] Mutually beneficial, four neighbors working together because a lot of questions that we get with our project and we own it, we launched a month and a week ago, and we've been inundated with the love of.
Everyone wants us to have a yellow fridge everywhere in Philadelphia now. So the question comes often to us. Well, how can we help people are searching for ways they don't have access to the information. So what would you suggest in that?
Michael Nutter: [00:54:18] Well, yeah, so I'm going to answer your original question, but I actually, I've been trying to, probably not, I've not read as much as I should, so I'll start with that.
But, can you give me a little bit, like, what is this. I mean, how does, how does it work? What's the,
Michelle: [00:54:34] are you asking about our organization?
Eli Kulp: [00:54:38] Oh, you're getting the questions now.
Michelle: [00:54:41] You're asking me a question. Okay.
Michael Nutter: [00:54:45] Second lesson in the master class, it's like,
Michelle: [00:54:48] okay, well, a community fridge is. Basically what it says in the title, which is it brings the community together. It provides an opportunity for fellowship. It is literally a refrigerator that is typically placed outside.
Michael Nutter: [00:55:07] Wait a sec. Where does the food come from? Who puts it in there? Who has access?
Michelle: [00:55:11] Food is donation-based. So the food comes from neighbors, friends, restaurants, food that is rescued from different places and spaces.
And. It works really well to build relationships between communities,
Michael Nutter: [00:55:27] And how do people get the food. I mean, who, who has access to it, or, I mean, how
Michelle: [00:55:32] the, the refrigerators happen 24 seven. So if you need a banana at 3:00 AM and there's the community fridge in your area, you can have a banana at 3:00 AM.
Michael Nutter: [00:55:44] Wow. Okay, this is so I know it's new and it's a nonprofit. And
Michelle: [00:55:50] so, yeah, so we work with nonprofits and we work with other organizations and we're launching our seventh fridge and Fishtown, everyone. At Castellino's restaurant.
Michael Nutter: [00:56:06] So Antoinette, if you can just get me some information about, so I want to get, I mean, I'd like to know I'll do some research and I'd like to support that effort. So your original question was, what should we be doing? So, so again, my wife and I,
I mean, As I mentioned. So she cooks even more than she used to because of diabetes and now we're in COVID-19, but, we consciously try to do take out, at least twice a week from somewhere, and tip heavily.
I mean, even more than what we used to on purpose as a part of our effort to try to try to support, I know, this week, the new provisions went into place, but I think just our own personal, situation, we'll probably just continue to do, take out, as opposed to the end.
We're not ready for that. so I mean, I think we just, the first and foremost, I would just encourage people to try to do as much. I mean, whatever your thing is, if you outdoor now indoor or takeout, and you've got a couple of options here. I want to give a little bit of a shout out to these two Philly guys, started black and mobile, which is, helpful to the whole effort.
And I think they're in Philly and Detroit, and trying to, try and expand, but Oh, they're in Atlanta. Okay. Alright. I'm behind in my news. So, I think. Yeah, this is like nowhere near brilliant, but I mean, just do the part that you can, whatever your pocketbook can stand and, but if you are out and about, if you're doing the out and about thing, try to do a little more of that, quite honestly, this is a critically important industry to the city.
Hospitality is, was when I was in office. I used to know these things back of my hand. I think hospitality is like the fourth largest industry. in the city of Philadelphia, probably 70 to 80,000, some odd people, jobs connected to hospitality between the bars, restaurants, and the hotels, all of which have been devastated by this.
It'll be slow, very slow coming back. And some unfortunately may not. I mean, I make it so, we may up ours too times a week. I don't know, but I just really want to encourage folks to try to do as much as they can.
Antoinette Johnson: [00:58:37] We have another question from Christa, Farmer Jawn
She provided some of the vegetables tonight. and if you don't mind telling us quickly what organization is, Farmer Jawn, and then your question for Mayor Nutter and our host Chef Eli Kulp.
Christa Barfield: [00:58:55] Thank you so much. I appreciate it. Thank you Eli for this beautiful event that you've put together and your team. And, thank you Manor for being here and being open and available to answer questions, and just speak on things that are very important.
Yeah, especially revolving around food and black communities. Yeah. My name is Christa Barfield. I own Farmer Jawn. I am a native of Germantown, so I grew up here and I've seen in my short 30 something years, the neighborhood changed quite a bit. And, and it's on the uptake of changing, especially in Germantown Wayne junction area.
Michael Nutter: [00:59:29] Yep.
Christa Barfield: [00:59:30] And what I want to know is your thoughts on restaurant tours, opening restaurants, specifically in neighborhoods, such as those. So these four star five star restaurants, why is it necessary for those to specifically be in Center City in the areas where they're already very affluent, but helping to shift the culture in a sense and having these restaurants in places where we can, without pushing people out of their homes that they've been in for decades, just provide more of a, a place that is more culturally sound and diverse. Is there a way to do that without, tax reform and pushing people out of their, their homes?
Michael Nutter: [01:00:14] Yeah. so I mean, I think there are a couple of things, part of it. Some of this is not unique, certainly not unique to Philadelphia. I mean, again, pretty COVID. I mean, I travel a lot, right. Pick a city. they've got their downtowns or if it's, Boston or, or, or Baltimore, they've got their waterfront, there's a, almost a natural confluence, convening, congregating.
If you will, of the, of restaurants in a densely populated area. Depending on what your price point is. I mean, some of this, I guess is a little bit of economics. I mean, you're going to put a higher end restaurant in a place where, there's a clientele that can pay your prices. we saw a lot of the same challenges with supermarkets, so wonderful supermarket at 52nd and Jefferson, I used to be a city Councilman out there.
This was back in the nineties. We could not get any national supermarket. Entity to put a supermarket of 52nd and Jefferson, because they did not believe that black people spend enough money to make the, make a supermarket successful. Jeff Brown, was the only person willing to put a supermarket out there.
And it's one of the most successful ShopRites anywhere, in the Tristate area. And so a lot of this is there's financial bias, will the bank bank back. You maybe you'd make a difference. Type of food for that particular clientele or in that area. And I think also, I mean then there, we get into issues of public safety, crime, and, and bias that people have in that regard.
And the meantime, there are folks in those neighborhoods who are eating food and there are people serving foods in those places. So I think. Education is one. maybe you're not going to have a huge place. but maybe you start with the smaller place, but it's a part of your overall operation.
Everything doesn't have to be downtown. There is business to be had in all of these things, neighborhoods across the city of Philadelphia. And those folks would appreciate really good food, just as much as anybody else. And so I think this is a, I mean, Not going to do the, if I were a thing, but I, I think what you all really should be having
conversation with any number of big restaurant tours in the city and talking about, satellite operations, maybe a smaller, offshoot.
Of your Center City location out in West Oak lane, out in Winfield, out in West Philly, down in point breeze and a number of other places, you will find that folks in those neighborhoods really like good food, they spend money and you will make money is an education issue.
Eli Kulp: [01:03:12] I would like to agree with you on that. And that's one of the, I think it takes somebody doing it. Somebody that's bold enough to do it and try it. Yeah. And we have, we all know the restaurant industry doesn't make a lot of money now. There's people out there. Right? So even, a large company, I don't want to judge them how much they actually make.
You don't ever know. However, I truly believe that you hit the nail on the head with that, that as responsible business people now. We have to start looking outside of downtown for our next location. And I actually love the idea what you just said with the satellite, smaller satellite locations. But I think that is what has to come and, there's so many different aspects and potential pitfalls. Obviously we don't want to price people out of their neighborhoods, gentrification, we've learned that that's a mistake, and there's, you see it everywhere across America, but I think the coming together of communities, our people and say, what does this neighborhood need? How can I help you? and that's been $3 million on a big shiny gem, but the more that chefs and restauranteurs can extend their presence and show like, Hey, this type of eating does exist. A lot of people don't even, I mean, how many people grew up in West Philly and never really came to Center City, to experience it or North Philly,
Michael Nutter: [01:04:50] or didn't think there was anything down there for them, or it's not for me, that's for somebody else.
I think you have to be intentional about your interests. And I mean, this is where, I mean, that's one of his, I love local government. cause you can actually be a convener. At the local level, you can bring people together, you can be intentional about your actions and you can state, these are some of the things that I would like to see happen, if you're right.
So, I mean, my very good friend, Robert vinyl took over relish in West Oak lane. I mean, relatives as important to him as South. Right. and, went to a place where nobody was, dissipated, some development down on Delaware Avenue, but, put warm daddies down there after leaving, after leaving front street.
but he's not the only one. And, so I think someone should be talking to the big. Folks, and we have a number of big folks in the city and, that's what I'm here for. Right. target, Hey, what do you think about putting a place out in Westfield? Absolutely. Right.
The one thing we know we have in many, many of our neighborhoods got a lot on land, a lot of buildings, many of which are vacant. Right. So there's no lack of, of, of, of opportunity. Yeah,
Antoinette: [01:06:19] I think we have one more question before we wanted to introduce the chefs.
Michael Nutter: [01:06:23] Yeah, we have,
Antoinette: [01:06:27] we have here a local food celebrity besides the two of you. Hope Cohen,
Michael Nutter: [01:06:32] who
Christa Barfield: [01:06:33] I actually got my start in branding and
Michael Nutter: [01:06:36] food
Christa Barfield: [01:06:37] on her show. Fred's kitchen, which was later Eli Kulp: [01:06:40] called
Christa Barfield: [01:06:40] chef's kitchen. I think.
Michael Nutter: [01:06:43] She was
Christa Barfield: [01:06:43] the host. She started Craig
Eli Kulp: [01:06:46] Craig Philly, which is a new
Michael Nutter: [01:06:48] thing that she'll tell you about, but
Christa Barfield: [01:06:50] I'm hoping she has a
Hope Cohen: [01:06:51] question about
Christa Barfield: [01:06:52] the future of the food community here.
Michael Nutter: [01:06:55] Um,
Hope Cohen: [01:06:57] I don't know if that's my question. I, first of all, thank you Eli for opening up this venue. It's beautiful on conversation.
Eli Kulp: [01:07:05] Open the venue. I just borrow it.
Hope Cohen: [01:07:09] You were invited us all here and opened up the conversation and the mic,
Michael Nutter: [01:07:12] so to speak.
Hope Cohen: [01:07:14] And I want to say the food was. Amazing. The chefs did an incredible job.
So thank you. You're everyone's
Christa Barfield: [01:07:19] really like,
Michael Nutter: [01:07:20] I don't,
Hope Cohen: [01:07:21] I wouldn't, I would just say, okay. It was great or it was good, but it was really, really good. Everything I tasted tonight. But anyway, so my question is.
Michael Nutter: [01:07:30] I'm
Hope Cohen: [01:07:31] a media personality and I'm a chef, but more lately a storyteller and I produce and host videos about food and beverage.
And after the pandemic, trying to pivot and decide in which direction I was going to go, because the restaurant industry nothing's really happening, new and exciting and restaurants because the restaurants are not open. Yeah. And I decided to start producing episodes that are more about. Coming from a perspective of racial diversity because of the narrative that's happening right now, nationally, but also to talk about growers and
Michael Nutter: [01:08:06] producers.
I just
Hope Cohen: [01:08:07] produced an episode with Christa Barfield two weeks ago. I'm very excited about, so my question is this, and it's, it's kind of like a, not an easy question, but
Eli Kulp: [01:08:17] I heard
Hope Cohen: [01:08:18] what you said about. People spreading the stories and telling the stories about, black chefs in black owned businesses. And that's primarily this new series of episodes that I'm doing.
I'm trying to tell the story about people of color or black owned businesses. And I, and so I am telling the stories and I think that that's a really good thing, but what can I, I mean, I'm a, I'm a white girl born and raised in Philadelphia and I. I mean, I don't consider myself a racist. I have a lot of friends and I never look at people's color when, when they're friends of mine.
But what can I do beyond telling the story as a media personality, to be sensitive, to doing my part, to help with ending this, this thing that we have in the United States? I don't, this, this thing, I, I it's, it's a hard, it's, it's a difficult topic to
Michael Nutter: [01:09:12] discuss. Yeah. But I
think
Hope Cohen: [01:09:14] it's important. So I want to do my part and I want to be sensitive. And I want to tell the story the right way,
Michael Nutter: [01:09:19] right?
Hope Cohen: [01:09:20] It's a, it's a hard question.
Michael Nutter: [01:09:21] Yeah. So the first thing I want to say to you on the most tender way that I can, I want to encourage you to see their color, see their color, because when you are a person of color, you don't get the luxury of not being a person of color.
That is in fact, the first thing,
if a person didn't already know who I was, and I say that in a, in a humble fashion, not the big to do kind of thing, but I walk into a room and it was a personnel is a black guy. That's what they know. And there are a whole host of assumptions that are automatically made. The moment I walk into a room, the one moment, any person of color walks into a room.
Right. And so, again, most tender way, when, when a person might say, well, meaning, I don't see color that could be received as you actually don't see me. And you didn't mean that, but I'm just. Yeah, I
Hope Cohen: [01:10:37] really didn't. But I hear you.
Michael Nutter: [01:10:39] I hear you. So, the way to tell the story is, I mean, how would you tell anybody else's story?
Right. I mean, we all have our backgrounds, we all have our street. I, I think often people, what people really find exciting about a story is, how did you get to this place? Why are you doing what you do? How did you learn that? How do you keep it going? What were the challenges, often used to my other job is talking to young people all the time.
Like really like school, your students, and, they see people on TV when they are successful. Sure. I encourage people. Tell them your story of how you got to be. That person tell them about the failures, tell them about the struggles. Tell them about the time. you didn't have any money. Tell him about the time you weren't sure.
If you were going to be able to finish school about the jobs you didn't get about the time you got turned down about the, people following you in the store, whatever the case may be, tell those stories and not withstanding all of that. You are standing here today as a successful person in whatever your.
your thing is, I mean, that's the real story. And so I want to encourage you to go behind, what we would normally see on the exterior. everybody looks right on a resume. I've never seen a bad resume. Doesn't mean they're qualified for the job. They just have a great resume where they had a great resume writer.
Right. So who are you? Where'd you come from? What are you, why are you doing this? When I would interview people for like big jobs, first question would be what drives you to do this work? I mean, it was for some really big job, probably really difficult. I would have like a lot of bad days. Like, why do you do this work?
And there's usually a story behind it. Right? Some life experience something drove them, to that thing. That is actually the more interesting. aspect. And so I wanna encourage you.
Hope Cohen: [01:12:47] No, thank you. As I navigate this road of telling stories.
Michael Nutter: [01:12:51] Yeah. Yeah. There's a story. And then there's the story. Thank you. Thank you. Hope for us. Appreciate it. Thank you.
Christa Barfield: [01:12:59] I want to make sure we leave space tonight to introduce Elijah and the chefs that have joined along with him on everybody eats everybody eats is a platform that he created to raise awareness for black chefs and people of color. And to help them be a part of more projects while restaurants right now are kind of on
Michael Nutter: [01:13:21] pause.
Christa Barfield: [01:13:22] so I wanna make sure that we hear from him. and if possible, just a couple of notes from Barbie and Marcus also, just so we can hear what you did tonight with
Michael Nutter: [01:13:33] the dishes and what you're up
Elijah: [01:13:34] to.
Michael Nutter: [01:13:36] Hey,
Elijah: [01:13:37] I guess I'll stand up.
Michael Nutter: [01:13:37] I'm sorry.
So, thanks for coming out. Yeah. Um,
Elijah: [01:13:47] so, no, the program started, it was a few years ago when I came back to Philadelphia, it's called cooking for the culture and essentially, it started as fun. I do a lot of cooking all over, over the world at this point. especially throughout the country, I'm friends with a lot of chefs all over and, a lot of times, even, through all coming through fine dining license, defend myself as the only person of color.
And
Michael Nutter: [01:14:09] I guess I just got sick of it.
Elijah: [01:14:10] And so it came about with, me come back to Philadelphia. Yeah. visiting a bunch of chefs that are of color and not realize it was like, what's been going on for the last few years. And, I was disappointed by the answers. I was disappointed knowing that there's so many opportunities out here in the world and yeah.
No none were given to them. So I said, Hey, we're gonna do something different. we can talk about it all day long, but how do we make change? How do we make it immediately?
Michael Nutter: [01:14:32] Right. It's funny
Elijah: [01:14:33] because coumba was actually again for our first event, you know? So it started with us just having fun, bringing together a bunch of chefs,
Michael Nutter: [01:14:41]
Elijah: [01:14:43] I still remember it just, even at first dinner we did by bringing together a bunch of chefs.
And I remember telling them, Hey, we're gonna do everything, but soul food, right? Like that's a stigma on black chefs. They noticed a frappe, some good chicken and some yams. And so we're going to show them that do so much more than that. And, we got a lot of support from not just the city, but at around the country.
everybody eats was a program. We started with some members of very, cooking for the culture back when COBIT hit, mainly around the time of the writing. And, it was simply something that, sit on a couch and, I'm watching the news and I'm like, man, I'm so angry. I'm so mad.
I'm, watch the thing that happened with George Floyd. I think we talked the Michael Nutter: [01:15:18] afterwards herself
Elijah: [01:15:19] and, just being, it was like, what can I do? I don't want to go down and protest though, but I was like, you know what? One thing we can, make impact on is knowing that, now neighborhoods that are already hurt, Now, with the extra, diluting and, just all these different dynamics going on, people need help and yeah,
Michael Nutter: [01:15:34] no we're chefs we're cooks.
That's what we do.
Elijah: [01:15:36] How do we make an impact on that? But, again, the big thing, the reason why, I spent so much of my time energy is that, it was a fine dining baby. I love how you said, I'm a witness to it, since, throughout my career, I think you've visited pretty much every find any restaurant I've been to.
It's probably
but I, I know, and it's funny because even through this, I saw a picture of me and you, I think it was about eight years ago
Michael Nutter: [01:16:04] and stuff at state side, you
Elijah: [01:16:06] know, it brought back
memories, brought
Elijah: [01:16:09] back memories of, a lot of those days where I wish there was someone that looked like me to talk to, to go through the advice, taking that first chef job, getting that first bit of publicity and, going through that push of how do you get on top 50 list that the Janesville and things like that.
And I never got to get advice from people that look like me, you know? So one reason why I put so much effort into what we do now is we want to change that and create that again. This is the first thing we do for the culture. I remember like the back of my hand and I was like, we're crazy for doing this.
No one is doing this. And what made me want to keep going and, start to nail, put so much energy into it was, I started seeing, African American kids that were, from culinary school, high school, Elementary school. And they were coming to me like, Hey, how can I participate in next one?
I love this chef. She's a role model to me. I love this chef. He still Austin I'm like, and our mortgage is Shuster superheroes. So all these upcoming culinarians, they have no one that looks like them. Know, no one's inspired them. I know growing up right when like you're, you're watching wrestling, right.
You look at your favorite restaurant. I want to be like this wrestler. Right. I want to be like. It's PR, we didn't really have that in the restaurant history, so I'm glad it's continued going. I love all the support we've gotten from them city of Philadelphia and beyond, and, hope it just keeps going.
And, I definitely see progress and the amount of awareness, Eli, I know that we're, we're always watching kind of the food news that's going on and you definitely do see a lot more articles when people of color, you see the right I'm starting to venture out, the comfort zones a little bit.
But the numbers that are numbers, I still look at things black and white and enough. It's not, still not enough to continue the fight. So, I have a great team here tonight. I'm having my guy DeMarcus again, one of the most awesome books. I know he's been ride reassurance to you for so long.
We have Barbara Marshall. I just found out tonight she was a hell's kitchen. Michael Nutter: [01:17:53] I'm
Elijah: [01:17:54] joking. I've been knew that
Jerry Robinson too, and now it's just important to me to just really bring people around that, people of color, I understand, I've went through this restaurant issue for so long where it was the white male dominant culture.
Michael Nutter: [01:18:11] There was
Elijah: [01:18:11] extra fight for me sometimes to get to those certain positions and even though I do push the people around me, sometimes they're like, just buckle up and put your head down and go through it. We know it's not right. You shouldn't have to, work three times as hard for, a position where the next person is, half as qualified as you.
Right. and we know that and just wanna make a difference.
Michael Nutter: [01:18:32] Jeff, you got anything, so yeah, I want to actually, and mayor, if you, you feel free to.
Eli Kulp: [01:18:39] If you need to go to get,
Michael Nutter: [01:18:40] get dinner, like I have, I have a date with an excellent chef. There you go.
By the time I get there, it'd be about that time. He has a set, kind of meal schedule now. Yeah, I would love, yeah, I
Eli Kulp: [01:19:06] would love to get, all of you,
Michael Nutter: [01:19:08]
Eli Kulp: [01:19:09] kind of maybe sitting here for, for a few minutes, all the Michael Nutter: [01:19:13] bars and Marcus G. Thank you guys. Thank you so much, Eli Kulp: [01:19:16] mayor.
Michael Nutter: [01:19:17] Thank you so much. Yeah, I've been here and I mean, as, as this all developed, and obviously you and I are going to stay, stay in touch and you know what you're doing with, your, your work and it's so good.
It's so good to see. I thought that was you. I thought that was, yeah, it's been awhile, I will, as time marches on and I guess things get better. I mean, I'll be getting out. a little more, and I want to stay involved with, with this, with this effort. This industry is very important to me, and I know, we have to keep our distance and all of that kind of stuff, but maybe in, behind the scenes a little bit to the extent that I can be a little more helpful.
I want to commit that to you. And, just thanks for having me out, my wife is semi-jealous that I got to be out of the house for an extended period of time. I still have to give her all the details. I'm fine. I'm fine. I'll be eating very shortly. So when I get home, babe, she made, made a special meal, but congratulations to you all, please.
I think my parting comments are just, don't give up. what you're doing is that they're. There are people counting on you, and sometimes you may not think anybody's paying attention, but they are, and they will follow your example. And this is for me, no, it really a moment in time. And I appreciate just being able to be a part of this.
This is for many of us, this is our first meeting. It will not be our last and a couple of you all and stay safe, please. Thank you. Thank you.
Eli Kulp: [01:21:06] Thanks for listening to the chef radio podcast. If you'd like to support the show, please leave us a review. Wherever you listen to your podcast, it helps others find the show and allows us to continue to make great content. The chef radio podcast is produced by RADIOKISMET, post production and sound design by Studio D Podcast Production. And I am your host, Eli Kulp.