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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WWE superstar Bianca 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. -
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. -
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. -
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. -
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. -
Food writer and founder of Food52, Amanda Hesser, is our guest this hour of Seasoned. Amanda describes the monumental effort behind writing The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021. -
Joan Nathan explains the symbolism behind matzo, haroset, and more. Liz Alpern of The Gefilteria describes how important gefilte fish is to Ashkenazi Jewish cuisine. And, we talk with the manager of Rein’s in Vernon about the deli's 50 year history and his favorite regulars. -
This hour on Seasoned, we answer your questions about how to cook eggs, as well as how to keep a flock of backyard chickens happy and productive. Farmer Julie Christensen, of Flamig Farm in West Simsbury, and Lisa Steele, author of The Fresh Eggs Daily Cookbook, are guests. -
This hour on Seasoned, Jamie McDonald of Bear’s BBQ joins us from the Ukraine-Poland border while volunteering with World Central Kitchen. Chef Michael Symon shares his new cookbook, and we learn about tree tending and sugar maple tapping from educator Lauren Little. -
This week on Seasoned, culinary icon Darina Allen shares recipes for Irish soda bread and more. Plus, learn the rich history behind Guinness, the world’s most famous stout.
