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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We’re celebrating women in the food world, among them Connecticut’s own Chrissy Tracey. Chrissy describes her journey as an entrepreneur and self-taught chef. She’s also the first vegan chef at Bon Appétit magazine. Plus, we talk to Charlotte Druckman about her anthology, which amplifies the voices of women chefs and food writers. -
Hunger is a problem we can solve. We talk to people committed to ending food insecurity in our state: Jason Jakubowski, of Connecticut Food Bank/Foodshare, and two organizers of Middletown’s first Community Fridge. Plus, we celebrate a local baker turned TV star—he’s a 12-year-old middle schooler. -
We love a story that begins with a meatball. Connecticut chef Anna Francese Gass describes how her mission to recreate the recipes of her Italian mother turned into a cookbook documenting the heritage recipes of dozens of immigrant women. Plus, we catch up with the women of Sanctuary Kitchen in New Haven. -
Who needs a hot toddy when Connecticut breweries are making such great winter brews? Master brewer Tyler Jones of Black Hog Brewing talks about the brewing process, IPAs, and more. Plus “Lady Lager” Alisa Bowens-Mercado of Rhythm Brewing describes her beer journey in the state. Local breweries have found ways to bring their beers to you safely. Let’s celebrate them. -
Acclaimed chef and TV star Marcus Samuelsson joins us to talk about his latest book, The Rise. Marcus and co-author Osayi Endolyn profile chefs, writers, historians and activists. Of course, we get into some recipes from the book, too! -
When you think of Valentine’s Day, you think of cows, right? You do if you’re the chocolatier at Thorncrest Farm. We talk to Kimberly Thorn about her pampered cows and her amazing palate. Plus, we take you to one of the state’s newest vineyards and talk to chocolate maker Rosie Mariano about hot cocoa bombs. -
This week: A conversation with Somali-born cook, entrepreneur, and cookbook author Hawa Hassan. Hawa shares recipes and stories from her book, In Bibi’s Kitchen, which celebrates the matriarchs of East African cooking. Plus, Hawa shares her personal story of reclaiming her Somali culture through food and sharing its flavors with the world. -
Connecticut’s take-out game is strong! Leeanne Griffin, Food and Consumer Reporter at Hearst Connecticut Media, joins Marysol Castro and Chef Plum to dish about the restaurant beat (is there a better job?) and take listeners’ calls about the best take-out in Connecticut. Where is your favorite take-out? -
So many delicious things start with cooking an onion. This week, we celebrate the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, Sefra Alexandra–The Seed Huntress–describes her quest to revive the Southport Globe Onion, and historian Ramin Ganeshram peels back the layers of onion history in Westport, Conn. -
The next couple of months will be tough for restaurants. Local chefs, Chris Prosperi among others, tell us how the pandemic has impacted their restaurants—and what they need right now. We also talk to the state’s Commissioner of Economic and Community Development and the head of the Connecticut Restaurant Association.
