What we covered in this episode
Chef Brian Duffy talks about his podcast 'Duffified Live' and the challenge to get chefs on a podcast.
He shares his thoughts about the pandemic situation and its impact on the hospitality industry.
Chef Brian Duffy focuses most of his time at the moment on his restaurant Ardmore in Philadelphia.
After culinary school in Philadelphia and working at fine dinning restaurants, Chef Brian Duffy has chosen a career in casual restaurants.
Chef Brian Duffy explains his passion for burger, pizza, and barbecue restaurant business.
He made a business out of it with his consultancy group called 'Duffified experience Group'.
Chef Brian Duffy shares the top three mistakes all new restaurants and bar owners make.
He is a TV personality with the show 'Bar Rescue' and 'Open Night'.
Chef Brian Duffy describes the seven day process every new restaurant/chef owner needs to take gearing up to opening night.
He shares a Duffified style burger recipe that every food enthusiast should try.
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast
Links to other episodes in Philadelphia
Conversation with Chef Jose Garces - Competitive Mindset
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Chef Brian Duffy
Chef Brian Duffy great beef BBQ
One of the best BBQ in Philly!
Opening Night with Chef Brian Duffy
‘My Way Hiway Burger’ by Chef Brian Duffy
Chef Brian Duffy playing with BBQ at Ardmore restaurant
One of his favorite T-Shirt
A great beef rib beard
Submitted questions from podcast listeners
What is the 'Duffified Burger' recipe?
My number one thing is to play around with different cuts of meat. A burger is going to be good with fat. It's just that simple. So to be able to get something like a really good brisket is great and grind it up and make your own patties. If you really want to make a great burger, start grinding your own patties. Get into finding a good grind of meat or a couple of different types of meat. I love a burger that had a small amount, 10 to 15%, of lamb, because I think that lamb has an unbelievable flavor that just is enhanced by that grilling, by that searing, by that caramelization, that Mayard reaction that is happening in the browning process.
The other thing for me that is awesome, cheese, cheese, cheese, cheese. Go ahead and find yourself great cheeses. I love a Tillamook cheddar, really good, super sharp cheddar. I love a Cooper American. The melting process of it, the creaminess, the umami that happens in your mouth with that burger, that cheese, that bun, that lettuce, that tomato, that onion, that to me, is a perfect burger. And then an unbelievable egg. A dippy egg on top which is a fully firm white with a runny center, but it's got a fried crushed to the outside of it.
I made a Duffified burger on the menu. It is a basted burger where we actually seared the burger. And then we basted it with butter, garlic, olive oil and Rosemary, like you would have with a steak and it's an awesome burger.
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At the beginning of the pandemic, I created a program called 'staff meal', which you could order for $10 and it would feed three people every time somebody placed an order.
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I started to go into these smaller locations. I loved the creativity that I had, and I could put food on a plate for the regular person that was upscale, but I didn't have to charge the same prices as a lot of the fine dining places.
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