Shukette’s Ayesha Nurdjaja And Vicki Freeman Still Love Restaurants

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6 • 592 Ratings

🗓️ 11 April 2022

⏱️ 38 minutes

🔗️ Recording | iTunes | RSS

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Summary

What’s it like to have a hit on your hands after decades of working in the restaurant industry? For Chef Ayesha Nurdjaja and Restaurateur Vicki Freeman of the Bowery Group, it’s been a thrill seeing their Middle Eastern-inspired restaurant Shukette make top 10 lists and garner great reviews since opening less than a year ago. But a big success doesn’t make them immune from other industry woes, including employee shortages and navigating a pandemic. The two join host Kerry Diamond to talk about the magic of Shukette, why they love restaurants so much, and how they’re dealing with all the change in the industry. Thank you to Mommenpop for sponsoring this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here! More on Vicki: Instagram, Bowery Group Restaurants More on Ayesha: Instagram, Shuka NYC, Shukette NYC

Transcript

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0:00.0	Hi, boys and girls are all fired up.
0:07.0	Hi everyone, you are listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond,
0:22.4	coming to you from Rockefeller Center and the heart of New York City. Each week, we talk to the
0:27.2	coolest culinary personalities around, the folks shaping and shaking up the food scene. Today's guests
0:33.6	are restaurateur Vicki Freeman and chef Aisha Nairjaya, the dynamic duo behind Chuket,
0:39.5	the hot new Middle Eastern restaurant they opened last year in Manhattan. The Cherrybaum team and I went
0:44.6	there last week for a Jubilee weekend guest chef dinner featuring Ayesha and Eden Grinchpan
0:50.3	of Eden Eats, and it was a blast. It's hands down, one of my favorite places to eat in New York City.
0:56.6	Vicky and Daisha talk about what it's like being an overnight success when you've been in the
1:00.5	industry for decades. Stay tuned for my chat with these two warm, dynamic humans.
1:05.9	Today's episode is sponsored by Mom and Pop. In the spring and summer, there is nothing I love
1:10.7	more than a Spritz. If you are the same, you need to know about Mom and Pop. In the spring and summer, there is nothing I love more than a spritz.
1:12.1	If you are the same, you need to know about Mom and Pop. The Apperiteef brand made in Napa,
1:17.3	California by winemaker Samantha Sheehan, with peak season, local organic citrus, and Chardonnay.
1:24.5	Trust me when I tell you, Mom and Pop is going to be your new favorite spritz
1:28.0	ingredient. Mom and Pop contains no added sugar, flavors, or colorings. The vibrant color
1:33.7	and subtle sweetness come from the fruit itself. I only discovered recently that two of my
1:38.6	favorite, well, former favorite, aperitifs get their bright hues from food coloring. That is not what I'm looking
1:44.9	for. Instead, I'll be swapping in the Seville Orange, Ruby Grapefruit, or Blood Orange options from
1:51.0	Mom and Pop. Also, I will confess I am a bit of a lazy bartender. The fact that I can mix
1:55.7	mom and pop with some seltzer or tonic for a refreshing low APV sip makes me very happy. Maybe one day I'll be a
2:02.4	kick-ass mixologist, but until then, Mom and Pop and Seltzer is perfect and refreshing for me.
	...

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