Overcoming Business Closure: Chef Taffy Elrod's Journey from Restaurant to Recipe Developer

09/21/22 • 45 min

2 Listeners

In this episode of the Chefs Without Restaurants podcast, host Chris Spear chats with Chef Taffy Elrod. With over 20 years in the culinary industry, Taffy shares her emotional journey of closing her restaurant in upstate New York due to COVID-19. She discusses the impact of the pandemic on small food businesses and her decision to pivot into recipe development, food writing, and content creation. Taffy offers valuable insights into how chefs can transition into content creation, partner with brands, and charge for recipe development work.

In addition to sharing her personal story, Taffy provides practical advice on pricing strategies, building relationships with brands, and the realities of life post-restaurant ownership. Stick around to find out who Taffy would love to shadow for a day and her favorite resources for recipe development. If you're navigating your own food business or are interested in culinary entrepreneurship, this episode is packed with valuable lessons.

Topics Discussed:

Shutting down a restaurant due to COVID-19
Transitioning to food writing and recipe development
How to work with food brands and charge for services
The rise of culinary content creation and social media
The emotional toll of closing a business

Taffy Elrod
Taffy’s Website
Taffy’s Instagram
Taffy’s Twitter

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Topics Discussed:

Shutting down a restaurant due to COVID-19
Transitioning to food writing and recipe development
How to work with food brands and charge for services
The rise of culinary content creation and social media
The emotional toll of closing a business

Taffy Elrod
Taffy’s Website
Taffy’s Instagram
Taffy’s Twitter

Get in touch

Support the show

Previous Episode

Luladey Moges on Ethiopian Cooking and Her New Cookbook Enebla: Recipes From an Ethiopian Kitchen

This week, I speak with Luladey Moges. She's the author of the new cookbook Enebla: Recipes From an Ethiopian Kitchen. Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, she learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.
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08:24 The Impact of Moving to the United States
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32:23 The Different Ways Ethiopians and Americans Prepare Coffee
LULADEY MOGES
Lula's Instagram
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Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.
Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.
Call Angela today at 800-995-2138 ext 705 or email her at [email protected] for membership and partner info.

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Stay tuned for my full episode with him which will be released soon.

CLARK BARLOWE
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CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

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Chefs Without Restaurants - Overcoming Business Closure: Chef Taffy Elrod's Journey from Restaurant to Recipe Developer

Transcript Summary

In this episode titled "A Restaurant Closure, Recipe Development, and How to Work with Brands," Chef Taffy Elrod and Chris Spear engage in a conversation that covers a range of topics related to the culinary industry. Taffy shares her experience as a chef and restaurant owner during the COVID-19 pandemic, including the closure of her restaurant, the rise of content creation among chefs, and the challenges faced by restaurant owners. They discuss the importance of pricing negotiations when working with brands, emphasizing the need to understand the costs of one's business and not undervalue time and effort. Taffy also dives into her transition to recipe development and offers advice for aspiring developers. The conversation touches on the love for food, the impact of closures on both business and customers, and the desire for a better understanding of the industry. This episode provides insights, personal experiences, and valuable advice, making it an engaging listen for anyone interested in the culinary world and the challenges faced by chefs.

Transcript

Chris Spear00:00:11.820

Good morning, or afternoon or evening. This is Chris and I want to welcome you to Chefs Without Restaurants. On this show, I have conversations with culinary entrepreneurs and people working in the food and beverage industry outside of a traditional restaurant setting. I speak with caterers, personal chefs food truck operators, cookbook authors, distillers and all kinds of culinary renegades. This week, my conversations with Chef Taffy Elrod, y

Overcoming Business Closure: Chef Taffy Elrod's Journey from Restaurant to Recipe Developer Top Questions Answered

How did Chef Taffy Elrod's restaurant in upstate New York get affected by COVID-19?

Chef Taffy Elrod had to close her restaurant in upstate New York due to COVID-19, although technically it is still open.

What did Chef Taffy Elrod focus on during the pandemic?

Chef Taffy Elrod focused on food writing and recipe development during the pandemic.

How did Chef Taffy Elrod connect with other chefs during the difficult times?

Chef Taffy Elrod became more active on social media platforms like Twitter to connect with other chefs and find support during the difficult times.

What type of restaurant did Chef Taffy Elrod own in the Hudson Valley?

Chef Taffy Elrod owned a pizzeria in a small town in the Hudson Valley.

How did Chef Taffy Elrod end up in the Hudson Valley?

Chef Taffy Elrod and her husband ended up in the Hudson Valley without prior knowledge of the area.

What challenges did Chef Taffy Elrod face during the pandemic with her restaurant?

Chef Taffy Elrod couldn't keep the restaurant open without her husband, who was stuck overseas.

What did Chef Taffy Elrod emphasize in her cooking at the restaurant?

Chef Taffy Elrod made delicious pizzas and other dishes that were well-loved by customers.

What are some of the difficulties Chef Taffy Elrod faces in finding a new location for her restaurant?

Chef Taffy Elrod has been looking for a new location to reopen, but the current circumstances are challenging.

What is a recommended biscuit recipe mentioned in the podcast episode?

There's a great biscuit recipe that the speakers recommend.

What are some topics discussed regarding the value of food professionals and the food industry?

The conversation touches on the value of vintage kitchen equipment, the importance of learning from others in the culinary industry, and the need for more understanding, respect, and empathy for food workers.

Show more Questions