Food Farms & Chefs: Interviews with Chef Toni Lorraine, Chef Kyle Berman, & Chef Chris Amendola

On this week’s Food Farms and Chefs Radio Show, we spoke with Chef Toni Lorraine who owns Dr. Brownies, then Chef Kyle Berman of Co-Op Restaurant & Bar, and the Chef & Owner of Forged Eatery, Chris Amendola.

We began our show with Chef Toni Lorraine PhD(c), who owns Dr Brownies. Lorraine transitioned from creating Jamaican cuisine to creating plant-based brownies inspired by her family’s needs. The pandemic hit a reset button for her, and she started down her path of creating plant-based desserts, learning how to create crave-worthy treats free of animal products. Her passion extends beyond her decadent desserts; her career spans being a Culinary Instructor, Management positions within the culinary community, and a strong dedication to supporting the community. In particular, she joined The Bowman Foundation for Workplace Equity and Mental Wellness in 2022.

We next spoke with Chef Kyle Berman who works at CO-OP Restaurant & Bar located in University City, Philadelphia. This wonderful restaurant brings together the love of fresh, locally-sourced ingredients to feature classic cuisines in a unique way. CO-OP pays homage to the individuals who had settled in the region by creating classic dishes and adding a little twist. Co-Op understands the importance of using hyper-locally-sourced ingredients to enhance the flavors of every meal–and you will taste that difference when you visit Co-Op Restaurant & Bar.

Our final guest this week, Chef and Owner Chris Amendola of Foraged, literally stands behind the name of his restaurant. Foraged was conceptualized as a result of Chef Amendola’s love of foraging in the forest. Chris began the journey to this concept while wandering in the woods and happening upon edible ingredients. This passion naturally grew like the ingredients he found, and soon he began foraging with a book in-hand, eventually marrying his desire for cooking with his bountiful finds. Now, you can taste the love behind his passion inside Foraged, which offers hyper-locally-sourced, and seasonal ingredients on his menu which changes daily.