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For today’s guest, chef Eddie Konrad of Messina Club in Philadelphia, cooking was not something that was a real focus in his family, and just like the majority of the world, big extravagant meals were saved for the holidays, thus making them that much more special. In between the holidays, dinner was more for sustenance than experience, and with everybody living their busy lives, dinner was mostly made up of whatever was readily available, affordable, and simple.

But, as you’ll hear in the session today, it wasn’t always an easy, straightforward path for Eddie. In fact, he worked in some of the most demanding and notorious kitchens in both Philadelphia and New York, and upon arriving back to Philadelphia, he helped Nick Elmi open one of the most incredible restaurants Philly had seen up to this point.

Here's what else you will hear about:

• His introduction into the culinary world and why it changed his life
• Growing up in the Port Richmond neighborhood of Philadelphia
• Getting a job at the notorious and legendary restaurant, Le Bec-Fin
• The day that the entire kitchen almost died
• Working for Chef Georges Perrier
• Moving to New York City
• Having to do private cheffing during the pandemic to keep afloat
• How to turn your car into a mobile kitchen
• How Eddie partnered on Messina Club
• Having a restaurant in a 100-year old social club
• The intricacies of having a membership driven restaurant
• What Eddie would have done if he had the opportunity again

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.