May 20, 2025 • 40 mins
Chef Ron Duprat, Top Chef Season 6 contestant and culinary diplomat, brings his unfiltered perspective on today's restaurant industry. Born in Haiti and classically trained at the Culinary Institute of America, Ron has worked in prestigious establishments from The Montauk Club to Ritz Carlton while advocating for Black chefs through the Black Culinary Alliance.
In this hard-hitting conversation, Simon and Ron dive into the realities of culinary education, the post-COVID labor crisis, and what it takes to run sustainable restaurant operations. Ron challenges conventional thinking about celebrity chef culture while offering practical wisdom on leadership development, financial management, and creating authentic culinary identities.
This episode delivers essential insights for culinary professionals seeking to build sustainable careers beyond the glamour of food television, with Ron's unique perspective as a successful Black chef navigating predominantly white culinary spaces.
Timestamps:
[00:00] Introduction and Starfish sponsor message [02:25] Ron's background coming from Haiti and early culinary career [03:15] Discussion of Ron's Top Chef experience (Season 6) [05:30] How Top Chef changed Ron's career trajectory [06:50] The pros and cons of culinary TV shows on the industry [08:40] Where have all the good cooks gone post-COVID? [10:30] Simon's transition from chef to consultant and podcaster [11:45] Ron's experience at CIA in 1992 and the founding of BCA [12:40] Critique of modern culinary education setting cooks up for failure [14:20] The leadership gap in culinary education [16:15] Ron's mentors and influences in his career [18:10] What Ron would cook for Simon's Puerto Rican wife [19:30] Advice for young cooks: finding your culinary identity [21:50] The importance of nutrition and authentic food heritage [24:15] The business side of restaurants: managing P&Ls and systems [27:30] Ron's preferred culinary style and authentic approach [28:45] What makes Ron excited about his job in private clubs [31:20] Opportunities for Black chefs in 2025 [33:15] Daily wins: the importance of fundamentals and habits [35:40] Ron's "Food for My Beloved Community" garden initiative [38:20] Sourcing ingredients locally within 10-mile radius [39:15] Contact information and social media
Key Quotes:
"I didn't get into this business. I think this business got to me as a kid growing up in Haiti... I'm one of the few people who survived, so now I'm living the American dream." - Chef Ron Duprat
"I always say Top Chef, I went on Top Chef with nothing. I got out Top Chef with everything... Top Chef itself gave me a voice, gave me a name." - Chef Ron Duprat
"You might be a chef, but you are a businessman. You have to make sure you cost out everything properly. You have to make sure you follow a recipe properly... Until we do that, restaurants will keep closing." - Chef Ron Duprat
"Be you. Find your identity. Don't try to be like somebody else... Create your own identity instead of trying to be somebody else." - Chef Ron Duprat
Key Takeaways:
- Restaurant success requires business acumen: Managing P&Ls, proper inventory control, and cost management are essential skills that many celebrity chefs lack, leading to restaurant failures despite fame.
- Young cooks need to develop authentic culinary identities rather than copying trends or
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
You're listening toHeritage Radio Network.
I.
From kitchen chaos to well-oiled machines.
Get ready for newfangledtechnology and old school Know-how
(00:21):
stories and a good bit of fun.
I'm Simon, and this iscalled Area Mechanic.
I don't know about you, but I did notget into the restaurant business to spend
all my time in a cramp little office.
I love being in thekitchen, out on the floor.
(00:42):
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(01:24):
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. Simon (01:30):
I wanna hear how you got into this whole, this whole fun business.
Ron (01:34):
I mean, or.
I didn't get into this business.
I think this business get to meas a kid growing up in Haiti, uh,
came from Deports family in Haiti.
I was on a boat for 27 days.
I'm one of the few people who survived,so now I'm living the American dream.
(01:56):
So when I get to the state and I had anopportunity train under Philip Morone,
and then after that the rest is his drink.
Simon (02:05):
Excellent.
I mean, I, I, uh, I did a little, a littlecyber stocking this morning to, to make
sure I really had a good sense of things.
And I, man, you got a, you got a fouryear degree from Cornell and you got
yourself a, a, a degree from, uh,the CIA certified executive chef.
(02:26):
I, the cuisine.
I love it.
I love it.
Good stuff.
Tell me, you know, I, I think that.
A lot of chefs out there, a lot of cooksout there have dreams of being a chef.
And nowadays, I mean, top Chef is a, isa, is a big, I mean, gosh, 21 seasons.
(02:46):
But I'd love to hear how wellyour two seasons, what, 21?
I think it's 21, 22 is about to start.
Okay.
Uh, and, uh, you know, I think myquestion for you is like, how did.
Obviously by the time you got to that in2000, I think it was five 2006, 2007, uh.
(03:08):
2010. Okay.
Yes.
Because you were on the sixth season.
You were with those, those, uh, thoseskinny white guys, uh, the GIO guy?
No, they're
Ron (03:16):
not skinny white guy.
They're the d they the ai Gio brothers,
the GIO brothers, Mike,Isabella, Jennifer Carol.
Oh yeah, that was a heck of a season July.
That was the best season ever.
There will never be a seasonlike this on top half.
As you know, that season was the firstseason who beat amazing race in 24 years,
Simon (03:44):
right?
Yeah, I would agree.
I remember watching the first six, uh,watching every season up to that point.
And I thought, man, this is, thisis like really where it's where
it's at, um, and everything.
Yeah.
This is where it die.
And I always said,
Ron (03:59):
anybody from any other season who want to talk shit,
wanna bring it on, bring it on.
Let's have, all of us was in seasonsix, compete with any season hand down.
I'm sure we all would be victorious.
laugh (04:13):
Yeah.
And I
Ron (04:14):
approve this message.
Simon (04:18):
So how would you say that your career has changed since Top Chef?
Ron (04:23):
Woo.
There's so many things I can say.
As a kid growing up between New Yorkand Miami, I have worked in some of the
most prestigious place in the world.
So that's the Monta Club, RO Bay, Hawaii,Ritz Carlton, Pelican Bay, latitude by R.
Saw by round the list goes on.
(04:44):
But I think Top Chef itself,give me a voice, gimme me a name.
Like somebody can pay me justto show up and do nothing.
So that's the fun part.
That's how I can put it in theresume, you know what I'm saying?
I always say Top Chef, I wanton Top Chef with nothing.
(05:06):
I get out top Chef with everything.
I mean, I don't think Iwould ever became color.
Uh, coronary diplomacy if I wasn't onTop Chef right, and I don't think I could
speak in Congress if I wasn't on Top Chef.
Uh, I don't think so many opportunities,uh, uh, would not come up if I wasn't on
(05:26):
Top Chef to be able to create the, uh,the greening recipe for the, when they
were in, uh, uh, um, I believe in Brazil.
I create the winningdish with that top chef.
I don't know.
None of this chef will ever been possibleto create the best episode on Bar Rescue,
(05:48):
uh, uh, where I shut down New Orleans, oneof the most favorite recipe on Bar Rescue.
None of this stuff will neverhappen because of Top Chef, right?
So,
Simon (06:01):
uh, you know, I, I really think.
There's a lot of people that are gonnalisten to this and say, okay, that's
great, but how do I like, you know?
Is, is that something you wouldrecommend for somebody who wants
to, uh, accelerate their career?
I mean, hell no.
Ron (06:19):
No.
I would say hell no.
Just so you know, top Chefhas a lot of plus and minus.
I know Top Chef and Full Networkdestroyed a lot of lives.
Straight up.
Uh, we cannot go get cooks today becausethey all wanna be on top shelf of food
network and they can't cook what the shit.
(06:40):
So, so the thing is there'splus, there's minus.
Some of us is lucky enough to workin most prestigious place, but I
think there's some chefs who neverbeen on Top Chef or Food Network who
probably the greatest chef out there.
Like some of the chef I work with,they never been on Top Chef or in Chef
Orange Chef honoring this nonsense.
(07:01):
But they're some of the best, likeAdam Savage, like, uh, Randall h Ka.
Uh, uh, uh, Sean Garvin, uh, um, Kevin,Ralph, Jaime Ano, Jeffrey Rice gui,
David Destiny Re that's some of thechef I think who can beat anyone on top.
(07:24):
Chef Iron Chef Bar Rescueanywhere, but they never be on tv.
They just cook good food and theyknow how about to run a business.
So that's how I look at it.
So right.
There's not a plus that allow theminus, because as you know, people
think they could be doctor, they'regonna leave because they're gonna
compete on food network, otherwisetheir patient need doctors, right?
(07:49):
So it's, it's a catch 22.
But, you know, for some of us it's thegreatest opportunity for life plan.
Simon (07:56):
So you touched on something that, uh, is always a fun topic
nowadays, and it's where are,where have all the good cooks gone?
So.
What, like what, what's your thought?
Like where, where did the
Ron (08:08):
cooks go?
The cooks, they, after Covid,they are doing Ubers, they are
doing uh, uh, AI marketing.
They all become influencers.
They all become everything else butcooks that H two BI don't know what
will would do without H two b. I don'tknow if kitchen will be open because
(08:33):
I mean, I. School is great, but kidsdoes they, I don't think they want to
go to school because the thing is, whenthey see how many hours they're gonna
be working and all this stuff, I don'tthink like they cares anymore that I
think Covid take all the cooks with them.
Simon (08:56):
Uh, my, my, my wife, my wife and I are big fans of the Marvel series
of movies, and every time I talk aboutthe cooks leaving and not coming back,
my wife says, no, Thanos is real.
He really snapped his finger.
Ah, somebody has to do it.
Yes.
(09:18):
Yeah.
I mean, I'm not gonna lie to you.
Uh, I, at I. Let's see, in 2022,I had been in the business for
33 years, and that was enough.
I, I said, I'm ready totry something different.
I, I became, I, I quit.
I quit and I relaxedfor about four months.
And when I came up for air, I.Uh, I, my phone started ringing.
(09:40):
I became a consultant and Ididn't even know it, you know.
Oh, good stuff.
Good stuff.
Oh, it was great.
Um, congratulations.
And then about a year intothat, I, you know, I said,
Hmm, I love talking to people.
Maybe I'll start a podcast.
Okay.
And, uh, good.
I mean, you're gonna be, you're gonnabe episode like 58 or 59, so I'm.
(10:03):
It's, it's been a, it's been a lot of fun.
So I guess I'm a statistic too, you know,when it comes to where did the cooks go?
Uh, you know, I was a chef of, again,I, I held a, the, the title of a chef
for more than 20 years, and I just,it, it stopped being as much fun.
Like trying, like trying to findcooks, trying to find sous chefs
(10:24):
became this thing that just wasso, I don't know, just wasn't fun.
So.
Uh, I had my wife behind me saying,you know, there's a better way.
There's a, there's other waysto make a, make a living.
Mm-hmm.
So for you coming up, obviouslyyou came from Haiti and you,
you got the opportunity to, tojust live the American dream.
(10:49):
Um, you know, tell, tell me about.
Tell me about the CulinaryInstitute of America in 1992.
'cause that was a, that was aninteresting time for that institution.
Ron (11:00):
Well, interesting time where black kids like me wasn't allowed to be there.
But thank God with Alex Askew, westart BCA Black culinary alliance.
Where we demanding is sitat the table straight up.
Excellent.
Straight up.
Simon (11:17):
Do you, would you say that, that the culinary.
Education system is setting cooks up for
Ron (11:25):
success.
No, I think that's settingcook for failure because every
cooks think that can be a chef.
Ah, okay.
They don't wanna put the timein and don't wanna be the chef.
They think they knows it all.
The think holidays should be makingin a blender, or you should buy potted
(11:46):
holidays and the list goes on and theyjust, you just spend 74,000, whatever
the amount of money you want me todo, shortcut, get the fuck outta here.
So,
Simon (11:58):
uh, I, I, I guess I'm not the only one that feels that way because, uh,
those are the things that I think too.
You know, I, I neverwent to culinary school.
I, I, I just pushed myself along,um, and I was reading magazines
and cookbooks if I wasn't at work.
Um, and, and just kind ofdrove my own education.
But as I, as I experienceculinary students, um, I, I
(12:22):
wonder what's happening, you know?
I think the other thing for me is.
It worries me as I look at younger,younger cooks and sous chefs as we come
up, and the influence of the televisionand the influence of all those things.
And I wonder who's gonna teachthese, who's gonna teach these
(12:42):
people how to be leaders?
Because nobody ever reallytaught us how to be leaders at a
little, a little at an older age.
So, I
Ron (12:50):
know there's no such a thing.
I think I should do a show like that.
You know, like a bootcamp,like yell at them couple times.
No, you cannot wear prima Diana.
No, you cannot be on yourphone twenty four seven.
You have to pull your pantsup, you have to comb your hair.
You have to be on time.
You cannot, like, there's so manythings, uh, young cooks of today
(13:12):
that will never survive my errors.
So this is what it is.
I believe it.
Somebody have to tell 'em what it is.
Uh, this is one thing.
We cannot sugarcoat it.
Uh uh, uh uh.
You know, we have to tell 'em like it is.
They will never have Easter of Mother'sDay, Thanksgiving, labor Day, new
(13:32):
Year's Eve, Christmas, 4th of July.
Uh uh, um.
Valentine, no birthdays, so itjust like, this is what it is.
As I told you in my intro, Ididn't choose this business, but
this business chose me, right?
That's why I love it, and I'mhaving the time of my life.
(13:53):
I surrounded myself by somegreat mentors and chef.
I can't pick up the phone rightnow and call Chef Adam Savage.
I have this cook.
Gimme hard time chef.
What you think I should do about it?
He would tell you, he wouldtell me, sit them down, give
them the lesson I gave you.
That way they can become thenext round of prep for me.
(14:16):
I owe everything in my career toChef Adam Savage, one of the greatest
chef ever, chef Randall h Kaz.
Uh uh uh, Sean Garvin.
Pierre Osa, uh, Bob Za Patello, uh,rest in peace, Bob and everybody who
helped me in my career, because me as akid growing up in Haiti, all the black
(14:37):
chef have their own little things.
All the white chef have their own littlething, and I'm that single Haitian
chef and the white chef profession.
Yeah.
Yeah.
So yeah, there's.
The rest was big for its staff.
Simon (15:01):
Yeah, it's, it's a, it's a tough one.
So I told my wife that I was gonnabe, uh, interviewing you today and my
wife is Puerto Rican from New York.
And so my wife would like me toask you if you got the chance,
what would you cook for her?
Ron (15:20):
Um, I, if I have the chance, what would I cook for her?
I would cook a dish.
Hector Santiago, one of the bestPuerto Rican chef my brother ever made.
He take a prime New Yorkstrip and beef fried.
(15:40):
That was the best thing I ever taste.
And, uh, I will take some plant.
Uh, uh, I will smash it up.
Uh, um, I will make some avocado, somebacon and some art cooked in there.
She probably not gonna like that,so I will make my, my fun go my way.
laugh (16:02):
Oh, you are talking dirty to me, chef Puerto
Ron (16:03):
Rican.
So I will do that.
So that's what I wanna
Simon (16:08):
cook.
I love it.
Yes, I love it.
You said, you said you had me at Bacon.
You had me at, you had, youhad me at Bacon and Plantings.
Yes.
Yes.
Ron (16:17):
That's what I put in my fungo.
My ang the only thing I add in there,some Oke, you know what I'm saying?
And kick it up in that and, you know, makeit fun because food's supposed to be fun.
Food is art, food is life, foodis medicine, food is everything.
Yeah.
I,
Simon (16:34):
I, I couldn't, I couldn't agree more.
Um, you know, I think.
I want you to, I wanna go back to, toyoung cooks just a little bit and say
if you, obviously there's a, there'sa whole lot of character stuff, right?
Like you said, pull up yourpants, get off your phone.
What would you give a real, real educationadvice for young cooks, whether they be
(17:00):
young black men, or young white men orwomen or whatever the, the, the cooks
that care, the cooks that wanna be there.
How would you say, how, whatadvice would you give to, to
really get them on the right track?
Ron (17:14):
The advice would be simple, be you find your identity.
Don't try to be like somebody else.
You're not be you.
Create your or your ownidentity and send it.
Try to be somebody else.
Try to be you because there's somuch fool who have been, be touched
because everybody has copy andeverybody, everybody, but nobody
(17:35):
tried to do something different,
laugh (17:37):
right?
So
Ron (17:38):
I take young cooks if they want, have an opportunity to be better
than Bobby Floyd, than than guyfailure, than all those guys because.
They can create their own because BobbyFla, guy Fury, uh, Emma DeGray, the GIO
Brothers, Mike, Isabella, Jen, Hector,Santiago, Eli, uh, all those guys.
(18:02):
Ron DRA will not be here forever.
So young cooks have an opportunity to pushthe envelope to create something different
because right now food is medicine.
Food no longer something you eat.
But food is something to know.
It's your body.
If you look at how many, uh,people have obesity, so our chef.
(18:24):
We no longer chefs, we have toput envelope up to be conductors
to create healthy food.
So I think they have agreatest opportunity to
create a lifetime opportunity.
Simon (18:38):
Excellent.
Excellent.
I mean, I, I, I can't agree more.
I think that as knowledge comesthrough as we learn more about the
nutritional foods, I think that.
For me, it's really about coming awayfrom things that are processed and
really getting back to Whole Foods and,and things that, that not only help us.
(19:00):
Uh, enjoy life as far as wonderfultastes, but also help, uh, help
to give us life, um, in yes, inthe, you know, forms of nutrition.
And I think going backis, is always a big thing.
I've noticed that as I look around,I'm starting to see more and more
chefs that, that have roots outside ofthe United States cooking their food.
(19:23):
I think of.
Uh, I know that your season of TopChef was, was ultimate and amazing,
but Eric Aal and I think he wason season like 17, I wanna say.
Yes.
Yes.
He was one of, he, he was oneof the first ones that I, that I
saw actually really calling outhis roots and really wor, I mean.
He stumbled a little bit here andthere with some of the dishes, but
(19:46):
like his fufu was, eh, you know,
but don't
laugh (19:51):
be bad.
And that wasn't me.
That
Simon (19:53):
wasn't me tasting it.
That was the judges going,you didn't quite nail this.
But he came, he came back with that andjust really pushed on his roots, you know?
Um, and to, to use the examples,
Ron (20:06):
Gregor, when, uh, a Michelin star or best restaurant with Haitian food, yeah.
Come by Gregory Go day andnow he's gonna be in New York.
And I think people can cook theiridentity, cook your own food.
If you look at Chef Jose Andreas withSpanish cuisine and all the other chefs
(20:26):
and uh, Dominique Kran with French andyou know, I think cooks instead the copy.
Somebody need to find their ownidentity and cook their own food.
Simon (20:37):
Yeah, I agree.
I agree.
I tell you what though,sometimes it can be hard.
I know that I, I worked for some,some companies, I, I worked for a
large corporation that at the timehad 60 restaurants around the country,
and, you know, uh, I, I got to dosome specials and I got to, I got to
kind of push my, my agenda for food.
(20:58):
But obviously the, the bulk of themenu was, was the, the, without
being a big, huge, uh, corporateentity, they were, they had.
Corporate menus, you know, andI think that there's a, there's
gotta be a balance, right?
Um, yeah.
See
Ron (21:15):
if you look at lobster that.
I don't know how old he is.
A black kid from Nigeria, whateverAmerican, you know, he is the CO lobster.
I look at some of the things he'sdoing, real progressive, easy.
I look at his menu.
I think that was real progressive.
I think that's how chef can think.
You know, some chef, some celebritychef, they just want open restaurant
(21:39):
closing because they're dumb enough.
They don't know how to manage a p and l.They don't know how to run a business.
You can't be the best chef in the world,but if you're restaurant, keep closing.
That mean you're a clown, you suck.
Simon (21:52):
Yeah.
So here's the question.
How, how do we, how do we helpthe youngsters with leadership?
I. How do we help the youngsterswith, with management?
How do we help the youngsterswith business skills?
Because nowadays I don'tfeel like it's being taught.
I don't feel like, I don't feellike enough chefs are teaching those
things down to their, down to theircooks, and down to their lower chef,
(22:16):
their sous chefs and, and such.
So how do we get that information?
Is is my big question because I amtired of seeing James Beard Award.
Awarded restaurants and Michelin starrestaurants close after 18 months.
It pisses me, me off.
I know,
Ron (22:31):
I know,
Simon (22:31):
I know, I know, I know.
Ron (22:33):
But it's just called the basic principle of chef.
Uh, go back to the roots of.
You know, manage your p andl, you know what I'm saying?
Order properly, uh, um, makesure you do proper inventory.
Make sure you cross outeverything properly.
That's what gonna keep you alive.
That's what gonna keep your doors open.
You know, we respectfully.
(22:55):
I'm sure most of the celebritychefs, they're not at the
restaurant doing the ordering.
They're not at therestaurant doing the costing.
They're not at the restaurant doingthe tasting and the list goes on.
They may be in an office, write themenu, and give it to those young chefs
without knowing the basic, the price,the local ingredients have food.
(23:15):
If you look at the price of eggsand chicken today, like, Hey.
I think we as chefs need have abigger shoes to fill to make sure,
tell the young chef, Hey, it is notas food networky or top chefy in.
Look in the kitchen every day.
You have to run a business.
(23:35):
You might be a chef, butyou are a businessman.
You have to make sure you causeout, cost out everything properly.
You gotta make sure you followa recipe properly and the
list goes on Until we do that.
IT, restaurant, keepopen, keep closing, and.
Simon (23:56):
Yeah, I, I mean, it, it drives me crazy because I, I know a couple
chefs in LA recently that they hadthree restaurants going and before I
knew it, boom, two boom down to one.
And they, you know, they're hangingon and, and it, and the guy's
won a James Beard award and, andhe is been, he's been at the top
of, of his game for a long time.
(24:17):
But, uh, it's just the business, thebusiness side just gets about management,
Ron (24:22):
about management.
Chefs think, uh, because thething is like, you gotta make
sure you pay the light bill.
Make sure you pay the employees,make sure you pay all this nonsense.
By the time you know you're notmaking no money, you might be on tv.
Get all this no reality, butyou cannot run a restaurant.
You worthless.
(24:42):
I mean, I'm not trying to breakanyone's feelings, but it is what it is.
You know what I'm saying?
The truth is the truth.
Yeah, I'm looking at someof the things I'm doing.
I would love to take some of those chefs,put 'em in my shoes, stay back for a
week, and they see what they do and thenthey say, get what You are an idiot.
You fired.
(25:03):
You should never work in the,in the, in the, in the, in the
hospitality industry because you suck.
Because Great will not keepyour doors open straight up.
No, you have to be a manager.
You have to be.
An owner, you have to bethat somebody what it is.
You have to, you have tomanage it like it's your own.
(25:24):
Yeah.
So straight up.
So how do we, how do we teach these kids?
Chef?
We teach 'em by tell 'em exactly whatit is, um, how much beef you purchase,
uh, how many reservation you have.
Purchase what you need,not what you don't need.
That's because it's on sale.
(25:45):
You purchase it for nothing.
You can think you can sell it for a lot ofmoney, but the time you look at the waste,
your door will be closing at three months.
So it's all about controlling your waste.
It's about the basic detail.
Go above and beyond exceed everysingle member expectations and
create the wow factor, uh um,create the wow factor experience.
(26:10):
Yeah.
Yeah.
Simon (26:13):
So I think that for me as a chef, um, having done, I did
Mexican food for almost 10 mylast 10 years in the business.
Before that, I got to do abunch of seafood, and I got to,
I got to do all these things.
When it, for you, what is the, like,what is the number one style of food?
(26:33):
I mean, uh, yeah, what is the numberone style of food for you that, that
just like, makes your heart sing?
Like what do you, what do you wakeup and say, I want to, I wanna
work with that, or I wanna workto do that on a regular basis?
Ron (26:47):
Well, as, you know, we talk, we touch on a. Earlier, everybody
tried to cover somebody else.
I'm not trying to do that.
I tried to do my own.
I try.
I'm from the Caribbean.
I'm gonna mix African with Caribbeanevery day, Monday to Sunday, uh, 30 days
out of the month and 365 days a year.
(27:08):
I may throw something in there whenI'm doing special functions and uh,
you know, Easter will always be Easter.
Thanksgiving will always be Thanksgiving.
New Year's Eve will all be New Year's Eve.
You can't touch that.
It's prime rib tenderloin.
Fish, rob ball, lobster,dessert, and the list goes on.
(27:29):
But some of the things,you just have to be you.
Simon (27:33):
Yeah.
Yeah.
I, I agree with that.
I do agree with that.
Um, so tell me, what are, what are thethings, like what, what parts of the job
make you wake up and, and get excited?
Ron (27:48):
The happiness of membership.
Uh, when you see a member sit down.
Whether the members was upset or whateverthey have going on in their family.
And you cook, whether there's a bowlof, uh, um, spaghetti, meatball or a,
uh, cup of chili and you look at theexpression in the member's face, I think
(28:11):
that's what energize me on the job.
That's something make medifferent than everybody else.
Simon (28:20):
I, I love it.
Um, I got the opportunity about, about 20years ago to, to cook in a private club.
And it was, it was something, well,A, the resources were amazing.
I had my own butcher, right?
Um, and for a, a. Simple kid whohad, who had grown up cooking new
Mexican food and who had done somesteakhouses, the opportunity that
(28:40):
to, to all of a sudden have a muchbigger brigade was pretty special.
Um, yes, yes.
So I definitely can relate.
Uh, I had one guest who about, uh.
I would say about every two weeks I wouldget a phone call and he would say, I'm
coming in with my girlfriend tomorrow.
Uh, we want spaghetti and meatballs.
(29:01):
And so, okay.
But that was the, that was thebest because then I could turn to
my butcher and say, okay, I needsome veal, I need some pork, and
I need some, I need a some beef.
And if you got any lamb scraps,we're gonna toss 'em in.
And that was.
Just sort of the, the littleoomph to the meatballs.
Uh, we had so much fun justgetting to, to, to do those special
(29:23):
things for, for the membership.
Ron (29:25):
Yeah.
You know, for me it's, uh, bybeing, working in some of the most
prestigious club in the world.
Know the members by name,know what they want.
All the dietary restriction,gluten-free, uh, celiac, whatever.
That's what make me different.
That's what I think I'mthe best of what I do.
You know, some people don't wantto hear that, but I am who I am.
(29:47):
The end of the day, I'm round of pride.
This is what I do.
And then, you know, youcan't take that away from me.
You know what I'm saying?
And I might not have that much media, but.
I feel the best of what I do and I'mlooking forward because the end of the
day, I know I'm Haitian and I'm black.
The end of the day, I'm Chef Ron Pratt.
You know what I'm saying?
I don't look at being black.
(30:08):
It's a, I think for me, this is thefirst time in 2025, I can say being
black or African descent worked for me.
Nice.
I think it's a blessing for me.
I think some opportunity comeup to me because I'm who I am.
I would just get invited to cookat the NFL at the Super Bowl.
(30:30):
Oh wow.
Like so many big chefswill love that opportunity.
You know what I'm saying?
So
if you do it right, itall will work itself out.
Yeah.
Because one of my chefstold me, never a problem.
Always an opportunity.
Yes.
I love it.
(30:51):
I love it.
Simon (30:52):
Uh, uh, oh, maybe 25 years ago I had a chef and his, his, his mantra
where he would just, you know, whenthings would happen to us and, ah,
they, we'd be shorted this, or the truckdidn't arrive, or whatever would happen,
he would just start pounding his fiston the table and screaming Solutions,
chef Solutions, I only want solutions.
(31:14):
I don't want problems.
So, I'm with you.
I'm with you.
Thanks.
Um, one of the questions I askon culinary mechanic as a regular
thing, or it has become a regularthing, is, what is a win in your day?
What, you know, how a, how do you winyour day and what is a win for you?
(31:36):
Well,
Ron (31:38):
there's a small victory because every small victory is a win for me.
When I do my lineup, my dailylineup, look at, make sure they
staff in proper uniform, makesure they have their sharpies.
Make sure everything date labeled,make sure the five four is organized.
(32:01):
Make sure my cooler drystories looked like seven 11.
That's a win for me.
You said
Simon (32:10):
seven 11.
I love it.
Ron (32:12):
Seven 11.
Simon (32:13):
Um, so
Ron (32:14):
many people gonna seven 11,
Simon (32:16):
but it's
Ron (32:17):
always immaculate.
Simon (32:19):
Yep, yep.
You know, I, you, youreally hit it for me, chef.
Um, the, the essence for me ofgreat restaurants are great habits.
Ron (32:32):
Great habits,
Simon (32:34):
right?
Yes.
Um,
Ron (32:36):
uh, yesterday in.
Yesterday, our meeting at gm, uh,have, uh, part of the meeting, he said
the seven Habit of effective people,and he go through them one by one.
I feel like he was talking to me.
The little one, uh, youknow what I'm saying?
The big one, the little one.
(32:56):
You know what I'm saying?
Stuff like that.
What can we do to do better?
One of the thing I would say, I justwanna make it better every day, every day.
Every day, you cannot tell me youruniform was dirty seven days a week.
So I have to get a win where youcome in on Monday, sharp after you
(33:17):
two days off after you come in.
When I do my daily checked up, whenI go to line, takes everything, make
sure everything takes properly seasonedwhen I don't have to add much salt or
pepper, that's the biggest win for me.
Simon (33:34):
Nice.
You, you hit on one of myfavorite things in the whole
world, which is taste Everything.
Uh, it was, it was drummed into me.
Um, rather interestingly, I,I decided to tattoo it on my
arm, so I have a, on my right.
(33:54):
Yeah.
So if you're in the, if you're in thekitchen with me, there is no mistaking
who I am, um, and what I expect.
Good.
Stop.
You know, good stop.
Uh, I, I only wear short sleeve chefcoats because I, I, I need people
to understand what's important.
Um, and if I can't, if I don't havethe minute to turn to you and say.
Uh, I need you to taste that.
(34:15):
Boy, you, you working with me?
You should, you should know.
After minutes of being around me,it says Taste everything there.
Here we go.
You know?
Yeah, yeah, yeah.
Ron (34:24):
One of the things I wanna touch on, I haven't touched yet.
Uh, uh, BCA did a cohort withHiltons called My Full Eating
for my Beloved community.
What is that?
Teach the community how to grow theirown food, and I take that same concept.
I bring it to my employee cafeteria.
So, you know, I have somebazos, some chef's, gardening,
(34:46):
you know what I'm saying?
Some pars, some rose milk some time.
So every day and I pray and I employ more.
I and I I employee meal.
We have a fresh saladthat pick for my garden.
Awesome.
So my food for my belovedcommittee is a new thing in 2025.
Everybody should give it a try.
Simon (35:05):
Excellent.
Yeah.
I mean, there's nothing better thanbeing able to pull from your garden.
Um, yes sir. Yes, sir. I worked for arelay in Chateau years ago, um, up in the
hills behind in Santa Barbara, California.
And, uh, at the time I had neverreally, you know, I. Everything I
was doing was in, was in a littlebit more commercial style hotels.
(35:28):
You know, I worked in some Sheridan's andsome Hiltons, and so all of a sudden I
got the, the opportunity to work in a FourSeasons, and right after that I went up
to this small little tiny place, you know,JLo would show up with, with with her men.
Uh, John F. Kennedy got there.
Mike.
Yeah.
Yeah.
Yeah.
(35:48):
Uh, I think those were the days of MarkAnt when he, she was with Mark Anthony.
Yes.
Yes.
And so we actually had a,a. Farming team on staff.
And so they had a center courtyardthat they, they took from being,
um, you know, like a little park.
It, it would started offas what looked like a park.
(36:09):
There was benches there and theytook out all the benches and they
turned all the soil and reallytreated it good for one year.
And then they built a garden.
Um, and so the entirety of the courtyardout in outside the, the back door
of our kitchen became the garden.
Nice, nice.
And it, it really changed howI looked at a lot of vegetables
(36:29):
because Nice, nice, nice.
Getting vegetables from the, fromyour purveyor, getting vegetables
from the market versus getting the,you know, getting the baby versions
and getting everything really, like,we were able to tell them, Hey,
let's, let's do a bunch of heirloomeverything, you know, that's nice.
Like really, really pick great seeds.
And so for me, that really changedhow I viewed food from then on.
(36:54):
Good stuff.
The possibilities.
'cause I, I actually startedto get to understand like, oh,
green beans can have flavor.
Oh yes.
Right?
Oh yes.
Eric can have flavor.
Um, yes sir. Versus the, the,the over watered things you
get in the grocery store.
I know they're so big and fat and.
Um, and so, well, I have
Ron (37:15):
these things.
I started like, uh, uh, tried toget my vegetable 10 miles, 10 miles,
radius if I can, as local as I can.
And what is a farm thing with a,a special farmer I'm partner with?
So that's one of my things because to keepit local to the best I can, fresh fish
(37:37):
from the gulf, and, and the list goes on.
Awesome.
Simon (37:43):
Well, chef, we've covered a good amount of territory here.
Um, yes, uh, I, I can't tell you howI appreciate coming to play with us.
Ron (37:51):
No, I appreciate with you, man.
I love to be there anytime.
Simon (37:56):
I think we, I think we're gonna, we're gonna, I'm gonna,
I've got some themes shows comingup, uh, around, around different,
different parts of being a chef.
So I think that we're gonna getyou involved in that, I promise.
Um, good, good,
Ron (38:10):
good.
You should have, uh, all theHaitian who was on top, chef Greg.
Go day.
Uh uh, who else?
Go, go.
Good day.
Um, you know, all theHaitian who was on top Chef.
Simon (38:23):
I don't, but I'm definitely willing to look it up and, and
get a group of you together.
I think that would be a hoot,
Ron (38:29):
Gregor.
That would be a good time.
Gregor Goode, uh, Cena, uh, chefCena and the Chef Al Boston.
There's a chef from New Orleans.
Uh, Pierre.
I think that would be a good show.
Simon (38:43):
Yeah, absolutely.
Ron (38:45):
Yes.
All right, so tell us how we find you.
Uh, you can find me on, um,you can find me on Instagram.
Top Chef Run Facebook Chef Run.
Got it.
Top Chef Run Twitter.
Top Chef Run LinkedIn.
(39:07):
Top Chef Run and TikTok.
Top Chef.
Run.
Top Chef Ron?
Simon (39:13):
Yes.
And your, your website is,is it Chef Rhon de Pratt?
Ron (39:18):
Yes.
Chef rhon de pratt.com.
Simon (39:20):
Excellent.
Excellent.
I'll make sure all of thoseare in the show notes.
Yes, sir. Um, once again, thankyou so much for joining us.
I, I love getting to talk to peoplewho are down in the trenches,
um, still doing the thing.
It's, uh, it's pretty special to tolisten to people who are still very
passionate after a good, long career.
So, um, congratulations.
(39:43):
Uh, thank you all you.
Hi, hit us up on whereveryou find your podcast.
So if that's Apple or Spotify,um, I do lots of clips on
YouTube just to do the promotion.
Um, leave us a review, subscribe,follow, like all of it is appreciated.
And, uh, and share.
(40:03):
We'll catch on the flip side.
And share and share.
Don't forget the share.
Ron (40:08):
Thank you,
Simon (40:08):
chef.
Have a great one.
Ron (40:11):
Thank you guys.
Thank you.
You're listening toHeritage Radio Network.
I.
From kitchen chaos to well-oiled machines.
Get ready for newfangledtechnology and old school Know-how
(00:21):
stories and a good bit of fun.
I'm Simon, and this iscalled Area Mechanic.
I don't know about you, but I did notget into the restaurant business to spend
all my time in a cramp little office.
I love being in thekitchen, out on the floor.
(00:42):
And if you're nodding your head rightnow, I want to introduce you to an
amazing company called Starfish.
Look, I've gotten to know their CEOJordan recently and what they're
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They're using AI to read your Pand L and they're going to email
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Best part is you don't have tospend time digging through your
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Starfish is going to do that foryou so you can get back to the
part of the business that you love.
If you're interested, go totheir website, use starfish.
(01:24):
com that's U S E starfish.
com and tell them Simon sent you.
. Simon (01:30):
I wanna hear how you got into this whole, this whole fun business.
Ron (01:34):
I mean, or.
I didn't get into this business.
I think this business get to meas a kid growing up in Haiti, uh,
came from Deports family in Haiti.
I was on a boat for 27 days.
I'm one of the few people who survived,so now I'm living the American dream.
(01:56):
So when I get to the state and I had anopportunity train under Philip Morone,
and then after that the rest is his drink.
Simon (02:05):
Excellent.
I mean, I, I, uh, I did a little, a littlecyber stocking this morning to, to make
sure I really had a good sense of things.
And I, man, you got a, you got a fouryear degree from Cornell and you got
yourself a, a, a degree from, uh,the CIA certified executive chef.
(02:26):
I, the cuisine.
I love it.
I love it.
Good stuff.
Tell me, you know, I, I think that.
A lot of chefs out there, a lot of cooksout there have dreams of being a chef.
And nowadays, I mean, top Chef is a, isa, is a big, I mean, gosh, 21 seasons.
(02:46):
But I'd love to hear how wellyour two seasons, what, 21?
I think it's 21, 22 is about to start.
Okay.
Uh, and, uh, you know, I think myquestion for you is like, how did.
Obviously by the time you got to that in2000, I think it was five 2006, 2007, uh.
(03:08):
2010. Okay.
Yes.
Because you were on the sixth season.
You were with those, those, uh, thoseskinny white guys, uh, the GIO guy?
No, they're
Ron (03:16):
not skinny white guy.
They're the d they the ai Gio brothers,
the GIO brothers, Mike,Isabella, Jennifer Carol.
Oh yeah, that was a heck of a season July.
That was the best season ever.
There will never be a seasonlike this on top half.
As you know, that season was the firstseason who beat amazing race in 24 years,
Simon (03:44):
right?
Yeah, I would agree.
I remember watching the first six, uh,watching every season up to that point.
And I thought, man, this is, thisis like really where it's where
it's at, um, and everything.
Yeah.
This is where it die.
And I always said,
Ron (03:59):
anybody from any other season who want to talk shit,
wanna bring it on, bring it on.
Let's have, all of us was in seasonsix, compete with any season hand down.
I'm sure we all would be victorious.
laugh (04:13):
Yeah.
And I
Ron (04:14):
approve this message.
Simon (04:18):
So how would you say that your career has changed since Top Chef?
Ron (04:23):
Woo.
There's so many things I can say.
As a kid growing up between New Yorkand Miami, I have worked in some of the
most prestigious place in the world.
So that's the Monta Club, RO Bay, Hawaii,Ritz Carlton, Pelican Bay, latitude by R.
Saw by round the list goes on.
(04:44):
But I think Top Chef itself,give me a voice, gimme me a name.
Like somebody can pay me justto show up and do nothing.
So that's the fun part.
That's how I can put it in theresume, you know what I'm saying?
I always say Top Chef, I wanton Top Chef with nothing.
(05:06):
I get out top Chef with everything.
I mean, I don't think Iwould ever became color.
Uh, coronary diplomacy if I wasn't onTop Chef right, and I don't think I could
speak in Congress if I wasn't on Top Chef.
Uh, I don't think so many opportunities,uh, uh, would not come up if I wasn't on
(05:26):
Top Chef to be able to create the, uh,the greening recipe for the, when they
were in, uh, uh, um, I believe in Brazil.
I create the winningdish with that top chef.
I don't know.
None of this chef will ever been possibleto create the best episode on Bar Rescue,
(05:48):
uh, uh, where I shut down New Orleans, oneof the most favorite recipe on Bar Rescue.
None of this stuff will neverhappen because of Top Chef, right?
So,
Simon (06:01):
uh, you know, I, I really think.
There's a lot of people that are gonnalisten to this and say, okay, that's
great, but how do I like, you know?
Is, is that something you wouldrecommend for somebody who wants
to, uh, accelerate their career?
I mean, hell no.
Ron (06:19):
No.
I would say hell no.
Just so you know, top Chefhas a lot of plus and minus.
I know Top Chef and Full Networkdestroyed a lot of lives.
Straight up.
Uh, we cannot go get cooks today becausethey all wanna be on top shelf of food
network and they can't cook what the shit.
(06:40):
So, so the thing is there'splus, there's minus.
Some of us is lucky enough to workin most prestigious place, but I
think there's some chefs who neverbeen on Top Chef or Food Network who
probably the greatest chef out there.
Like some of the chef I work with,they never been on Top Chef or in Chef
Orange Chef honoring this nonsense.
(07:01):
But they're some of the best, likeAdam Savage, like, uh, Randall h Ka.
Uh, uh, uh, Sean Garvin, uh, um, Kevin,Ralph, Jaime Ano, Jeffrey Rice gui,
David Destiny Re that's some of thechef I think who can beat anyone on top.
(07:24):
Chef Iron Chef Bar Rescueanywhere, but they never be on tv.
They just cook good food and theyknow how about to run a business.
So that's how I look at it.
So right.
There's not a plus that allow theminus, because as you know, people
think they could be doctor, they'regonna leave because they're gonna
compete on food network, otherwisetheir patient need doctors, right?
(07:49):
So it's, it's a catch 22.
But, you know, for some of us it's thegreatest opportunity for life plan.
Simon (07:56):
So you touched on something that, uh, is always a fun topic
nowadays, and it's where are,where have all the good cooks gone?
So.
What, like what, what's your thought?
Like where, where did the
Ron (08:08):
cooks go?
The cooks, they, after Covid,they are doing Ubers, they are
doing uh, uh, AI marketing.
They all become influencers.
They all become everything else butcooks that H two BI don't know what
will would do without H two b. I don'tknow if kitchen will be open because
(08:33):
I mean, I. School is great, but kidsdoes they, I don't think they want to
go to school because the thing is, whenthey see how many hours they're gonna
be working and all this stuff, I don'tthink like they cares anymore that I
think Covid take all the cooks with them.
Simon (08:56):
Uh, my, my, my wife, my wife and I are big fans of the Marvel series
of movies, and every time I talk aboutthe cooks leaving and not coming back,
my wife says, no, Thanos is real.
He really snapped his finger.
Ah, somebody has to do it.
Yes.
(09:18):
Yeah.
I mean, I'm not gonna lie to you.
Uh, I, at I. Let's see, in 2022,I had been in the business for
33 years, and that was enough.
I, I said, I'm ready totry something different.
I, I became, I, I quit.
I quit and I relaxedfor about four months.
And when I came up for air, I.Uh, I, my phone started ringing.
(09:40):
I became a consultant and Ididn't even know it, you know.
Oh, good stuff.
Good stuff.
Oh, it was great.
Um, congratulations.
And then about a year intothat, I, you know, I said,
Hmm, I love talking to people.
Maybe I'll start a podcast.
Okay.
And, uh, good.
I mean, you're gonna be, you're gonnabe episode like 58 or 59, so I'm.
(10:03):
It's, it's been a, it's been a lot of fun.
So I guess I'm a statistic too, you know,when it comes to where did the cooks go?
Uh, you know, I was a chef of, again,I, I held a, the, the title of a chef
for more than 20 years, and I just,it, it stopped being as much fun.
Like trying, like trying to findcooks, trying to find sous chefs
(10:24):
became this thing that just wasso, I don't know, just wasn't fun.
So.
Uh, I had my wife behind me saying,you know, there's a better way.
There's a, there's other waysto make a, make a living.
Mm-hmm.
So for you coming up, obviouslyyou came from Haiti and you,
you got the opportunity to, tojust live the American dream.
(10:49):
Um, you know, tell, tell me about.
Tell me about the CulinaryInstitute of America in 1992.
'cause that was a, that was aninteresting time for that institution.
Ron (11:00):
Well, interesting time where black kids like me wasn't allowed to be there.
But thank God with Alex Askew, westart BCA Black culinary alliance.
Where we demanding is sitat the table straight up.
Excellent.
Straight up.
Simon (11:17):
Do you, would you say that, that the culinary.
Education system is setting cooks up for
Ron (11:25):
success.
No, I think that's settingcook for failure because every
cooks think that can be a chef.
Ah, okay.
They don't wanna put the timein and don't wanna be the chef.
They think they knows it all.
The think holidays should be makingin a blender, or you should buy potted
(11:46):
holidays and the list goes on and theyjust, you just spend 74,000, whatever
the amount of money you want me todo, shortcut, get the fuck outta here.
So,
Simon (11:58):
uh, I, I, I guess I'm not the only one that feels that way because, uh,
those are the things that I think too.
You know, I, I neverwent to culinary school.
I, I, I just pushed myself along,um, and I was reading magazines
and cookbooks if I wasn't at work.
Um, and, and just kind ofdrove my own education.
But as I, as I experienceculinary students, um, I, I
(12:22):
wonder what's happening, you know?
I think the other thing for me is.
It worries me as I look at younger,younger cooks and sous chefs as we come
up, and the influence of the televisionand the influence of all those things.
And I wonder who's gonna teachthese, who's gonna teach these
(12:42):
people how to be leaders?
Because nobody ever reallytaught us how to be leaders at a
little, a little at an older age.
So, I
Ron (12:50):
know there's no such a thing.
I think I should do a show like that.
You know, like a bootcamp,like yell at them couple times.
No, you cannot wear prima Diana.
No, you cannot be on yourphone twenty four seven.
You have to pull your pantsup, you have to comb your hair.
You have to be on time.
You cannot, like, there's so manythings, uh, young cooks of today
(13:12):
that will never survive my errors.
So this is what it is.
I believe it.
Somebody have to tell 'em what it is.
Uh, this is one thing.
We cannot sugarcoat it.
Uh uh, uh uh.
You know, we have to tell 'em like it is.
They will never have Easter of Mother'sDay, Thanksgiving, labor Day, new
(13:32):
Year's Eve, Christmas, 4th of July.
Uh uh, um.
Valentine, no birthdays, so itjust like, this is what it is.
As I told you in my intro, Ididn't choose this business, but
this business chose me, right?
That's why I love it, and I'mhaving the time of my life.
(13:53):
I surrounded myself by somegreat mentors and chef.
I can't pick up the phone rightnow and call Chef Adam Savage.
I have this cook.
Gimme hard time chef.
What you think I should do about it?
He would tell you, he wouldtell me, sit them down, give
them the lesson I gave you.
That way they can become thenext round of prep for me.
(14:16):
I owe everything in my career toChef Adam Savage, one of the greatest
chef ever, chef Randall h Kaz.
Uh uh uh, Sean Garvin.
Pierre Osa, uh, Bob Za Patello, uh,rest in peace, Bob and everybody who
helped me in my career, because me as akid growing up in Haiti, all the black
(14:37):
chef have their own little things.
All the white chef have their own littlething, and I'm that single Haitian
chef and the white chef profession.
Yeah.
Yeah.
So yeah, there's.
The rest was big for its staff.
Simon (15:01):
Yeah, it's, it's a, it's a tough one.
So I told my wife that I was gonnabe, uh, interviewing you today and my
wife is Puerto Rican from New York.
And so my wife would like me toask you if you got the chance,
what would you cook for her?
Ron (15:20):
Um, I, if I have the chance, what would I cook for her?
I would cook a dish.
Hector Santiago, one of the bestPuerto Rican chef my brother ever made.
He take a prime New Yorkstrip and beef fried.
(15:40):
That was the best thing I ever taste.
And, uh, I will take some plant.
Uh, uh, I will smash it up.
Uh, um, I will make some avocado, somebacon and some art cooked in there.
She probably not gonna like that,so I will make my, my fun go my way.
laugh (16:02):
Oh, you are talking dirty to me, chef Puerto
Ron (16:03):
Rican.
So I will do that.
So that's what I wanna
Simon (16:08):
cook.
I love it.
Yes, I love it.
You said, you said you had me at Bacon.
You had me at, you had, youhad me at Bacon and Plantings.
Yes.
Yes.
Ron (16:17):
That's what I put in my fungo.
My ang the only thing I add in there,some Oke, you know what I'm saying?
And kick it up in that and, you know, makeit fun because food's supposed to be fun.
Food is art, food is life, foodis medicine, food is everything.
Yeah.
I,
Simon (16:34):
I, I couldn't, I couldn't agree more.
Um, you know, I think.
I want you to, I wanna go back to, toyoung cooks just a little bit and say
if you, obviously there's a, there'sa whole lot of character stuff, right?
Like you said, pull up yourpants, get off your phone.
What would you give a real, real educationadvice for young cooks, whether they be
(17:00):
young black men, or young white men orwomen or whatever the, the, the cooks
that care, the cooks that wanna be there.
How would you say, how, whatadvice would you give to, to
really get them on the right track?
Ron (17:14):
The advice would be simple, be you find your identity.
Don't try to be like somebody else.
You're not be you.
Create your or your ownidentity and send it.
Try to be somebody else.
Try to be you because there's somuch fool who have been, be touched
because everybody has copy andeverybody, everybody, but nobody
(17:35):
tried to do something different,
laugh (17:37):
right?
So
Ron (17:38):
I take young cooks if they want, have an opportunity to be better
than Bobby Floyd, than than guyfailure, than all those guys because.
They can create their own because BobbyFla, guy Fury, uh, Emma DeGray, the GIO
Brothers, Mike, Isabella, Jen, Hector,Santiago, Eli, uh, all those guys.
(18:02):
Ron DRA will not be here forever.
So young cooks have an opportunity to pushthe envelope to create something different
because right now food is medicine.
Food no longer something you eat.
But food is something to know.
It's your body.
If you look at how many, uh,people have obesity, so our chef.
(18:24):
We no longer chefs, we have toput envelope up to be conductors
to create healthy food.
So I think they have agreatest opportunity to
create a lifetime opportunity.
Simon (18:38):
Excellent.
Excellent.
I mean, I, I, I can't agree more.
I think that as knowledge comesthrough as we learn more about the
nutritional foods, I think that.
For me, it's really about coming awayfrom things that are processed and
really getting back to Whole Foods and,and things that, that not only help us.
(19:00):
Uh, enjoy life as far as wonderfultastes, but also help, uh, help
to give us life, um, in yes, inthe, you know, forms of nutrition.
And I think going backis, is always a big thing.
I've noticed that as I look around,I'm starting to see more and more
chefs that, that have roots outside ofthe United States cooking their food.
(19:23):
I think of.
Uh, I know that your season of TopChef was, was ultimate and amazing,
but Eric Aal and I think he wason season like 17, I wanna say.
Yes.
Yes.
He was one of, he, he was oneof the first ones that I, that I
saw actually really calling outhis roots and really wor, I mean.
He stumbled a little bit here andthere with some of the dishes, but
(19:46):
like his fufu was, eh, you know,
but don't
laugh (19:51):
be bad.
And that wasn't me.
That
Simon (19:53):
wasn't me tasting it.
That was the judges going,you didn't quite nail this.
But he came, he came back with that andjust really pushed on his roots, you know?
Um, and to, to use the examples,
Ron (20:06):
Gregor, when, uh, a Michelin star or best restaurant with Haitian food, yeah.
Come by Gregory Go day andnow he's gonna be in New York.
And I think people can cook theiridentity, cook your own food.
If you look at Chef Jose Andreas withSpanish cuisine and all the other chefs
(20:26):
and uh, Dominique Kran with French andyou know, I think cooks instead the copy.
Somebody need to find their ownidentity and cook their own food.
Simon (20:37):
Yeah, I agree.
I agree.
I tell you what though,sometimes it can be hard.
I know that I, I worked for some,some companies, I, I worked for a
large corporation that at the timehad 60 restaurants around the country,
and, you know, uh, I, I got to dosome specials and I got to, I got to
kind of push my, my agenda for food.
(20:58):
But obviously the, the bulk of themenu was, was the, the, without
being a big, huge, uh, corporateentity, they were, they had.
Corporate menus, you know, andI think that there's a, there's
gotta be a balance, right?
Um, yeah.
See
Ron (21:15):
if you look at lobster that.
I don't know how old he is.
A black kid from Nigeria, whateverAmerican, you know, he is the CO lobster.
I look at some of the things he'sdoing, real progressive, easy.
I look at his menu.
I think that was real progressive.
I think that's how chef can think.
You know, some chef, some celebritychef, they just want open restaurant
(21:39):
closing because they're dumb enough.
They don't know how to manage a p and l.They don't know how to run a business.
You can't be the best chef in the world,but if you're restaurant, keep closing.
That mean you're a clown, you suck.
Simon (21:52):
Yeah.
So here's the question.
How, how do we, how do we helpthe youngsters with leadership?
I. How do we help the youngsterswith, with management?
How do we help the youngsterswith business skills?
Because nowadays I don'tfeel like it's being taught.
I don't feel like, I don't feellike enough chefs are teaching those
things down to their, down to theircooks, and down to their lower chef,
(22:16):
their sous chefs and, and such.
So how do we get that information?
Is is my big question because I amtired of seeing James Beard Award.
Awarded restaurants and Michelin starrestaurants close after 18 months.
It pisses me, me off.
I know,
Ron (22:31):
I know,
Simon (22:31):
I know, I know, I know.
Ron (22:33):
But it's just called the basic principle of chef.
Uh, go back to the roots of.
You know, manage your p andl, you know what I'm saying?
Order properly, uh, um, makesure you do proper inventory.
Make sure you cross outeverything properly.
That's what gonna keep you alive.
That's what gonna keep your doors open.
You know, we respectfully.
(22:55):
I'm sure most of the celebritychefs, they're not at the
restaurant doing the ordering.
They're not at therestaurant doing the costing.
They're not at the restaurant doingthe tasting and the list goes on.
They may be in an office, write themenu, and give it to those young chefs
without knowing the basic, the price,the local ingredients have food.
(23:15):
If you look at the price of eggsand chicken today, like, Hey.
I think we as chefs need have abigger shoes to fill to make sure,
tell the young chef, Hey, it is notas food networky or top chefy in.
Look in the kitchen every day.
You have to run a business.
(23:35):
You might be a chef, butyou are a businessman.
You have to make sure you causeout, cost out everything properly.
You gotta make sure you followa recipe properly and the
list goes on Until we do that.
IT, restaurant, keepopen, keep closing, and.
Simon (23:56):
Yeah, I, I mean, it, it drives me crazy because I, I know a couple
chefs in LA recently that they hadthree restaurants going and before I
knew it, boom, two boom down to one.
And they, you know, they're hangingon and, and it, and the guy's
won a James Beard award and, andhe is been, he's been at the top
of, of his game for a long time.
(24:17):
But, uh, it's just the business, thebusiness side just gets about management,
Ron (24:22):
about management.
Chefs think, uh, because thething is like, you gotta make
sure you pay the light bill.
Make sure you pay the employees,make sure you pay all this nonsense.
By the time you know you're notmaking no money, you might be on tv.
Get all this no reality, butyou cannot run a restaurant.
You worthless.
(24:42):
I mean, I'm not trying to breakanyone's feelings, but it is what it is.
You know what I'm saying?
The truth is the truth.
Yeah, I'm looking at someof the things I'm doing.
I would love to take some of those chefs,put 'em in my shoes, stay back for a
week, and they see what they do and thenthey say, get what You are an idiot.
You fired.
(25:03):
You should never work in the,in the, in the, in the, in the
hospitality industry because you suck.
Because Great will not keepyour doors open straight up.
No, you have to be a manager.
You have to be.
An owner, you have to bethat somebody what it is.
You have to, you have tomanage it like it's your own.
(25:24):
Yeah.
So straight up.
So how do we, how do we teach these kids?
Chef?
We teach 'em by tell 'em exactly whatit is, um, how much beef you purchase,
uh, how many reservation you have.
Purchase what you need,not what you don't need.
That's because it's on sale.
(25:45):
You purchase it for nothing.
You can think you can sell it for a lot ofmoney, but the time you look at the waste,
your door will be closing at three months.
So it's all about controlling your waste.
It's about the basic detail.
Go above and beyond exceed everysingle member expectations and
create the wow factor, uh um,create the wow factor experience.
(26:10):
Yeah.
Yeah.
Simon (26:13):
So I think that for me as a chef, um, having done, I did
Mexican food for almost 10 mylast 10 years in the business.
Before that, I got to do abunch of seafood, and I got to,
I got to do all these things.
When it, for you, what is the, like,what is the number one style of food?
(26:33):
I mean, uh, yeah, what is the numberone style of food for you that, that
just like, makes your heart sing?
Like what do you, what do you wakeup and say, I want to, I wanna
work with that, or I wanna workto do that on a regular basis?
Ron (26:47):
Well, as, you know, we talk, we touch on a. Earlier, everybody
tried to cover somebody else.
I'm not trying to do that.
I tried to do my own.
I try.
I'm from the Caribbean.
I'm gonna mix African with Caribbeanevery day, Monday to Sunday, uh, 30 days
out of the month and 365 days a year.
(27:08):
I may throw something in there whenI'm doing special functions and uh,
you know, Easter will always be Easter.
Thanksgiving will always be Thanksgiving.
New Year's Eve will all be New Year's Eve.
You can't touch that.
It's prime rib tenderloin.
Fish, rob ball, lobster,dessert, and the list goes on.
(27:29):
But some of the things,you just have to be you.
Simon (27:33):
Yeah.
Yeah.
I, I agree with that.
I do agree with that.
Um, so tell me, what are, what are thethings, like what, what parts of the job
make you wake up and, and get excited?
Ron (27:48):
The happiness of membership.
Uh, when you see a member sit down.
Whether the members was upset or whateverthey have going on in their family.
And you cook, whether there's a bowlof, uh, um, spaghetti, meatball or a,
uh, cup of chili and you look at theexpression in the member's face, I think
(28:11):
that's what energize me on the job.
That's something make medifferent than everybody else.
Simon (28:20):
I, I love it.
Um, I got the opportunity about, about 20years ago to, to cook in a private club.
And it was, it was something, well,A, the resources were amazing.
I had my own butcher, right?
Um, and for a, a. Simple kid whohad, who had grown up cooking new
Mexican food and who had done somesteakhouses, the opportunity that
(28:40):
to, to all of a sudden have a muchbigger brigade was pretty special.
Um, yes, yes.
So I definitely can relate.
Uh, I had one guest who about, uh.
I would say about every two weeks I wouldget a phone call and he would say, I'm
coming in with my girlfriend tomorrow.
Uh, we want spaghetti and meatballs.
(29:01):
And so, okay.
But that was the, that was thebest because then I could turn to
my butcher and say, okay, I needsome veal, I need some pork, and
I need some, I need a some beef.
And if you got any lamb scraps,we're gonna toss 'em in.
And that was.
Just sort of the, the littleoomph to the meatballs.
Uh, we had so much fun justgetting to, to, to do those special
(29:23):
things for, for the membership.
Ron (29:25):
Yeah.
You know, for me it's, uh, bybeing, working in some of the most
prestigious club in the world.
Know the members by name,know what they want.
All the dietary restriction,gluten-free, uh, celiac, whatever.
That's what make me different.
That's what I think I'mthe best of what I do.
You know, some people don't wantto hear that, but I am who I am.
(29:47):
The end of the day, I'm round of pride.
This is what I do.
And then, you know, youcan't take that away from me.
You know what I'm saying?
And I might not have that much media, but.
I feel the best of what I do and I'mlooking forward because the end of the
day, I know I'm Haitian and I'm black.
The end of the day, I'm Chef Ron Pratt.
You know what I'm saying?
I don't look at being black.
(30:08):
It's a, I think for me, this is thefirst time in 2025, I can say being
black or African descent worked for me.
Nice.
I think it's a blessing for me.
I think some opportunity comeup to me because I'm who I am.
I would just get invited to cookat the NFL at the Super Bowl.
(30:30):
Oh wow.
Like so many big chefswill love that opportunity.
You know what I'm saying?
So
if you do it right, itall will work itself out.
Yeah.
Because one of my chefstold me, never a problem.
Always an opportunity.
Yes.
I love it.
(30:51):
I love it.
Simon (30:52):
Uh, uh, oh, maybe 25 years ago I had a chef and his, his, his mantra
where he would just, you know, whenthings would happen to us and, ah,
they, we'd be shorted this, or the truckdidn't arrive, or whatever would happen,
he would just start pounding his fiston the table and screaming Solutions,
chef Solutions, I only want solutions.
(31:14):
I don't want problems.
So, I'm with you.
I'm with you.
Thanks.
Um, one of the questions I askon culinary mechanic as a regular
thing, or it has become a regularthing, is, what is a win in your day?
What, you know, how a, how do you winyour day and what is a win for you?
(31:36):
Well,
Ron (31:38):
there's a small victory because every small victory is a win for me.
When I do my lineup, my dailylineup, look at, make sure they
staff in proper uniform, makesure they have their sharpies.
Make sure everything date labeled,make sure the five four is organized.
(32:01):
Make sure my cooler drystories looked like seven 11.
That's a win for me.
You said
Simon (32:10):
seven 11.
I love it.
Ron (32:12):
Seven 11.
Simon (32:13):
Um, so
Ron (32:14):
many people gonna seven 11,
Simon (32:16):
but it's
Ron (32:17):
always immaculate.
Simon (32:19):
Yep, yep.
You know, I, you, youreally hit it for me, chef.
Um, the, the essence for me ofgreat restaurants are great habits.
Ron (32:32):
Great habits,
Simon (32:34):
right?
Yes.
Um,
Ron (32:36):
uh, yesterday in.
Yesterday, our meeting at gm, uh,have, uh, part of the meeting, he said
the seven Habit of effective people,and he go through them one by one.
I feel like he was talking to me.
The little one, uh, youknow what I'm saying?
The big one, the little one.
(32:56):
You know what I'm saying?
Stuff like that.
What can we do to do better?
One of the thing I would say, I justwanna make it better every day, every day.
Every day, you cannot tell me youruniform was dirty seven days a week.
So I have to get a win where youcome in on Monday, sharp after you
(33:17):
two days off after you come in.
When I do my daily checked up, whenI go to line, takes everything, make
sure everything takes properly seasonedwhen I don't have to add much salt or
pepper, that's the biggest win for me.
Simon (33:34):
Nice.
You, you hit on one of myfavorite things in the whole
world, which is taste Everything.
Uh, it was, it was drummed into me.
Um, rather interestingly, I,I decided to tattoo it on my
arm, so I have a, on my right.
(33:54):
Yeah.
So if you're in the, if you're in thekitchen with me, there is no mistaking
who I am, um, and what I expect.
Good.
Stop.
You know, good stop.
Uh, I, I only wear short sleeve chefcoats because I, I, I need people
to understand what's important.
Um, and if I can't, if I don't havethe minute to turn to you and say.
Uh, I need you to taste that.
(34:15):
Boy, you, you working with me?
You should, you should know.
After minutes of being around me,it says Taste everything there.
Here we go.
You know?
Yeah, yeah, yeah.
Ron (34:24):
One of the things I wanna touch on, I haven't touched yet.
Uh, uh, BCA did a cohort withHiltons called My Full Eating
for my Beloved community.
What is that?
Teach the community how to grow theirown food, and I take that same concept.
I bring it to my employee cafeteria.
So, you know, I have somebazos, some chef's, gardening,
(34:46):
you know what I'm saying?
Some pars, some rose milk some time.
So every day and I pray and I employ more.
I and I I employee meal.
We have a fresh saladthat pick for my garden.
Awesome.
So my food for my belovedcommittee is a new thing in 2025.
Everybody should give it a try.
Simon (35:05):
Excellent.
Yeah.
I mean, there's nothing better thanbeing able to pull from your garden.
Um, yes sir. Yes, sir. I worked for arelay in Chateau years ago, um, up in the
hills behind in Santa Barbara, California.
And, uh, at the time I had neverreally, you know, I. Everything I
was doing was in, was in a littlebit more commercial style hotels.
(35:28):
You know, I worked in some Sheridan's andsome Hiltons, and so all of a sudden I
got the, the opportunity to work in a FourSeasons, and right after that I went up
to this small little tiny place, you know,JLo would show up with, with with her men.
Uh, John F. Kennedy got there.
Mike.
Yeah.
Yeah.
Yeah.
(35:48):
Uh, I think those were the days of MarkAnt when he, she was with Mark Anthony.
Yes.
Yes.
And so we actually had a,a. Farming team on staff.
And so they had a center courtyardthat they, they took from being,
um, you know, like a little park.
It, it would started offas what looked like a park.
(36:09):
There was benches there and theytook out all the benches and they
turned all the soil and reallytreated it good for one year.
And then they built a garden.
Um, and so the entirety of the courtyardout in outside the, the back door
of our kitchen became the garden.
Nice, nice.
And it, it really changed howI looked at a lot of vegetables
(36:29):
because Nice, nice, nice.
Getting vegetables from the, fromyour purveyor, getting vegetables
from the market versus getting the,you know, getting the baby versions
and getting everything really, like,we were able to tell them, Hey,
let's, let's do a bunch of heirloomeverything, you know, that's nice.
Like really, really pick great seeds.
And so for me, that really changedhow I viewed food from then on.
(36:54):
Good stuff.
The possibilities.
'cause I, I actually startedto get to understand like, oh,
green beans can have flavor.
Oh yes.
Right?
Oh yes.
Eric can have flavor.
Um, yes sir. Versus the, the,the over watered things you
get in the grocery store.
I know they're so big and fat and.
Um, and so, well, I have
Ron (37:15):
these things.
I started like, uh, uh, tried toget my vegetable 10 miles, 10 miles,
radius if I can, as local as I can.
And what is a farm thing with a,a special farmer I'm partner with?
So that's one of my things because to keepit local to the best I can, fresh fish
(37:37):
from the gulf, and, and the list goes on.
Awesome.
Simon (37:43):
Well, chef, we've covered a good amount of territory here.
Um, yes, uh, I, I can't tell you howI appreciate coming to play with us.
Ron (37:51):
No, I appreciate with you, man.
I love to be there anytime.
Simon (37:56):
I think we, I think we're gonna, we're gonna, I'm gonna,
I've got some themes shows comingup, uh, around, around different,
different parts of being a chef.
So I think that we're gonna getyou involved in that, I promise.
Um, good, good,
Ron (38:10):
good.
You should have, uh, all theHaitian who was on top, chef Greg.
Go day.
Uh uh, who else?
Go, go.
Good day.
Um, you know, all theHaitian who was on top Chef.
Simon (38:23):
I don't, but I'm definitely willing to look it up and, and
get a group of you together.
I think that would be a hoot,
Ron (38:29):
Gregor.
That would be a good time.
Gregor Goode, uh, Cena, uh, chefCena and the Chef Al Boston.
There's a chef from New Orleans.
Uh, Pierre.
I think that would be a good show.
Simon (38:43):
Yeah, absolutely.
Ron (38:45):
Yes.
All right, so tell us how we find you.
Uh, you can find me on, um,you can find me on Instagram.
Top Chef Run Facebook Chef Run.
Got it.
Top Chef Run Twitter.
Top Chef Run LinkedIn.
(39:07):
Top Chef Run and TikTok.
Top Chef.
Run.
Top Chef Ron?
Simon (39:13):
Yes.
And your, your website is,is it Chef Rhon de Pratt?
Ron (39:18):
Yes.
Chef rhon de pratt.com.
Simon (39:20):
Excellent.
Excellent.
I'll make sure all of thoseare in the show notes.
Yes, sir. Um, once again, thankyou so much for joining us.
I, I love getting to talk to peoplewho are down in the trenches,
um, still doing the thing.
It's, uh, it's pretty special to tolisten to people who are still very
passionate after a good, long career.
So, um, congratulations.
(39:43):
Uh, thank you all you.
Hi, hit us up on whereveryou find your podcast.
So if that's Apple or Spotify,um, I do lots of clips on
YouTube just to do the promotion.
Um, leave us a review, subscribe,follow, like all of it is appreciated.
And, uh, and share.
(40:03):
We'll catch on the flip side.
And share and share.
Don't forget the share.
Ron (40:08):
Thank you,
Simon (40:08):
chef.
Have a great one.
Ron (40:11):
Thank you guys.
Thank you.
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