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From Bay View to Hell's Kitchen with Chef Adam Pawlak | Episode 7
Manage episode 429437695 series 3548189
Join us on this episode of The Culinary 360 Podcast as we dive into the incredible journey of Chef Adam Pawlak, owner and chef at Egg & Flour Pasta Bar in Bay View, Wisconsin. Chef Adam's exceptional talent has not only earned him a massive social media following but also appearances on shows like “Beat Bobby Flay” and “Hell's Kitchen,” Season 19. Recognized as one of Milwaukee's "40 under 40" and a frequently nominated best chef, Chef Adam has mastered the art of balancing quality and affordability in his culinary creations.
In this episode, the chefs discuss the challenges of pricing and ingredient selection in today's food industry. Chef Adam also talks about the differences between operating in food halls as opposed to restaurants. Get ready to be inspired by Chef Adam's passion for pasta, steaks, his innovative approaches to cooking with seasonal ingredients, and how social media has played a crucial role in his success.
Plus, don't miss an appearance by Alfredo, Chef Adam’s new dog!
👨🍳 Our HOSTS
Robert Simmelink
Director of Culinary Services — Phoenix, Arizona
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Luke Simonds
Corporate Chef — Denver, Colorado
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Ryan Devereaux
Corporate Chef — Kent, Washington
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🍳 Our COMPANY
Looking to find out more about a piece of equipment? In search of new ideas to develop your menu? Or just not sure where to start when it comes to your foodservice operation? We’re here to help answer your foodservice equipment questions!
Learn more at the Ignite Foodservice Solutions Website
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👨🍳 DISCLOSURE:
Views expressed in the Culinary 360 Podcast are individual opinions and they do not represent the employers of each host or guest, or the firm with which each host or guest is associated. Our podcasts are for educational and informational purposes only and should not be deemed or viewed as advice or recommendations.
Chapters
1. Welcome (00:00:00)
2. Introducing Adam Pawlak (and his new dog, Alfredo) (00:01:21)
3. How Robert Simmelink met and worked with Adam (00:03:08)
4. MKE Milwaukee Chef Collaboration Charity Dinners (00:03:58)
5. Plans for an Ignite Charity Dinner? (00:06:01)
6. Building Your Own Chef Community in your City (00:06:39)
7. Unique Original Locations of National Chain Restaurants (00:08:39)
8. Adam's year making sandwiches at Jimmy John’s (00:09:34)
9. Elevating fast food (00:10:50)
10. Opening Restaurants while appearing on Hell's Kitchen (00:11:33)
11. Competing on Hell's Kitchen (00:15:40)
12. Working with Gordon Ramsey on Fox’s Hell's Kitchen (00:18:00)
13. Kitchen Culture: Hell's Kitchen vs. Restaurant Reality (00:19:08)
14. Private cooking outside the restaurants (00:20:56)
15. The Egg and Flour Pasta Bar Team (00:21:53)
16. Restaurant economics and "cheap" ingredients (00:24:01)
17. Round Robin: Favorite food to cook (Robert) (00:25:43)
18. Round Robin: Favorite food to cook (Luke) (00:26:45)
19. Round Robin: Favorite food to cook (Ryan) (00:27:41)
20. Round Robin: Favorite food to cook (Adam) (00:29:50)
21. Replicating dishes: Robert and Barrio Cafe in Phoenix (00:32:00)
22. Brick and Mortar vs. Food Hall (Operations) (00:33:12)
23. Brick and Mortar vs. Food Hall (Economics) (00:36:19)
24. Intermission with Alfredo (00:38:05)
25. Throwdown with Bobby Flay — What it’s like (00:38:27)
26. Throwdown Results and Adam's Potato Problem (00:42:25)
27. Peruvian Potato Varieties (00:43:39)
28. Robert's Turkey Vacation (00:44:32)
29. Adam's Sicily Travel and Cooking Plans (00:47:43)
30. Milwaukee Restaurant Scene (00:49:13)
31. Importance of Social Media when launching restaurants (00:55:50)
32. Wrapping Up (00:58:39)
33. Ignite Chef Takeaways (00:59:58)
34. Wrapping Up (01:01:42)
35. EoS (01:02:50)
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