Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration - Details, episodes & analysis

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Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration

Jody O'Malley, Kirstie Herbstreit and Amy Schlueter with Cooking Tips, Recipes and Kitchen Inspiration

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Business

Frequency: 1 episode/20d. Total Eps: 19

Welcome to Chef Over Your Shoulder! Chef Over Your Shoulder is a podcast about the connections we make through cooking. Professional chefs Jody O'Malley and Kirstie Herbstreit team up with burn-to-the-bottom-of-the-pan expert Amy Schlueter to demystify the kitchen and bring back the joy of cooking and connecting...without the pressure. It’s not about becoming a gourmet chef. It’s about why food matters in the first place, because it brings people together. Each episode is filled with cozy stories, nostalgic family recipes, kitchen tips, helpful recommendations, and a lot of laughter. Every conversation feels like a visit with friends, comforting, funny, and candid. Subscribe, follow or download an episode today and start making connections, one easy, imperfect, and delicious step at a time.

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https://www.instagram.com/culinarystudio
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https://www.instagram.com/amy_schlueter
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https://www.instagram.com/lindasinnofolde
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https://www.facebook.com/TheCulinaryStudio/
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https://www.facebook.com/squidjiggercalvert/about
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Good

Score global : 83%

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Second Helping: The Turkey Manifesto for a Stress-Free Thanksgiving | Cooking Tips, Recipes & Kitchen Inspiration

Season 2 · Episode 3

Wednesday, October 7, 2026 • Duration 33:15

With Thanksgiving almost here, we are bringing back one of our favourite episodes, and if turkey is on your menu this year, this one is a must-listen.

When we first recorded this episode, I had never really cooked a turkey. Well, I am very happy to report that I have now successfully cooked a turkey, and in this episode, you can hear exactly how I got there. Jody and Kirstie share their best turkey tips, including how big a bird you really need, why a good thermometer is your best friend, and how to make lots of homemade gravy. Plus, the tip that surprised me most: you can cook your turkey a day or two ahead, so you can spend less time stressing and more time enjoying the people around your table. Whether you are a seasoned pro or roasting your very first bird, there is something here for everyone!

Key Topics & Takeaways:

Kitchen Stories: Kirstie shares a "Weekly Win" recipe for a Zucchini Meat and Cheese Lasagna, perfect for using up garden gluts or eating gluten-free..
The Turkey Manifesto: Jody introduces the ultimate guide to decision-making for your bird. This includes choosing between fresh or frozen and determining the right size (aim for 1.5 lbs per person).
Brining Basics: The chefs explain the difference between wet and dry brining.
Tip: Dry brine with 1 teaspoon of kosher salt per pound of turkey for 24 to 48 hours.
Temperature Matters: Stop guessing and use a thermometer.
Breast meat should reach 157°F to 160°F.
Thigh meat should reach 175°F.
The Make-Ahead Hack: Jody’s secret to a relaxed holiday is cooking the turkey the day before, carving it cold, and reheating it in stock and butter.
Gravy Gold: How to use turkey necks and roasted bones to create a rich stock, ensuring you never run out of gravy.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Links and Resources

Zucchini Lasagna

Jody's Turkey Manifesto

Guide to Brining Turkey

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

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When in Doubt, Throw It Out: A Chef's Guide to Food Safety at Home

Season 2 · Episode 2

Wednesday, September 23, 2026 • Duration 42:34

Many of us have all learned something in the kitchen from our grandparents, whether it was a recipe, a shortcut, or a certain way to cook a turkey or make a dessert. Sometimes those lessons included food safety habits that get passed down from generation to generation without anyone ever stopping to ask if they still hold up. Jody puts her one hundred and ten percent chef school food safety mark to good use, walking us through the rules that actually matter at home, and the ones we can let go of.

We are talking best before dates versus expiry dates, the truth about washing your chicken, why your freezer is not actually a magic time machine, and the four hour rule that could save your next potluck. We also get into the truth about rice, including what Jody and Kirstie call the danger zone.

There is a lot of great knowledge in this episode and I think it will help many of us update what’s passed down to the next generation of cooks.

Key topics covered:

Best before versus expiry dates, and what they really mean
Cutting mould off cheese: when it is fine and when it is not
The truth about rice and grain safety, including the "danger zone"
How to properly cool, freeze, and reheat rice (the wet paper towel trick)
Why washing raw rice and grains is about texture, not dirt
Why you should never wash raw chicken, and what actually kills salmonella
Cutting boards at home: wood versus plastic, and keeping raw meat separate
The four hour rule for food left at room temperature, including potlucks and groceries
How to properly store your fridge, and where the raw meat actually goes
The three to four day rule for leftovers, and reheating to a safe temperature
Cross contamination basics: hands, pets, hair, and cutting boards
Amy's raw chicken parmesan confession

Off the Beaten Path: Culinary Adventures Across Atlantic Canada | Cooking Tips, Recipes & Kitchen Inspiration

Season 2 · Episode 1

Wednesday, September 2, 2026 • Duration 42:49

Welcome to the Season 2 premiere of Chef Over Your Shoulder! After an unforgettable first season filled with memorable stories, kitchen tips, helpful recommendations and of course lots of laughter, we are ready to do it again in Season 2.

What better way to embark on this adventure than getting out of the kitchen? From lobster rolls in Nova Scotia to beachside mussel boils in Newfoundland, Jody and Kirstie retrace their summer travels across the East Coast of Canada. There was a lot to learn outside the kitchen. In between hilarious travel stories, Jody and Kirstie pass along great recommendations and even a few cooking tips. But the biggest lesson of all…letting the road take you where you were meant to be.

Links and Resources

Skipper Jacks

Cow's Ice Cream

Squid Jigger on Caplin Bay

St. John's Walking Tours

Duke of Duckworth

Linda's Bar

East Coast Kitchen Party: Season 2 of Chef Over Your Shoulder Is Here!

Connect with us!

The Culinary Studio Website

Even Chefs Buy This: The Honest Make It or Buy It Guide | Cooking Tips, Recipes & Kitchen Inspiration

Season 1 · Episode 15

Wednesday, July 29, 2026 • Duration 37:56

On today’s episode Kirstie walks us aisle by aisle through the grocery store to answer one very relatable question: do you make it, or do you buy it? We talk soft sandwiches, spinach dip, pasta sauce, chicken fingers, pierogies, and muffins. And I think you might be surprised which things our chefs recommend you make and which ones they think are better to buy.

So join us as we head to the grocery store!

Chef tips

Roast whole bananas in the oven for five to ten minutes to ripen them fast for baking
Macerate harsh aromatics like onion and garlic in a little acid to soften their bite before adding them to dips
Use a thicker batter, fill each cup about three quarters full, and skip every other muffin cup so the tops have room to dome
Look for the pack date from harvest on the bottom of a good quality can of tomatoes
Fry breaded items in a little olive oil for a golden finish, then finish in the oven if needed

Links and Resources

Make It or Buy It Blog

Devilled Eggs

Tomato sauce

Find Your Potluck Signature Dish: From Pasta Salad to Devilled Eggs or a Great Bag of Potato Chips | Cooking Tips, Recipes & Kitchen Inspiration

Season 1 · Episode 14

Wednesday, June 10, 2026 • Duration 45:41

Today, we are talking about potlucks. And I must confess that I’m the person who signs up for water the second a potluck spreadsheet goes live. Today, Jody and Kirstie are going to help me change that. Our chefs walk me through real life, low stress ideas for what to bring to potlucks, team parties, backyard barbecues, and those last minute “can you bring something to share” invitations. From entry level ideas like simple Caesar pasta salad, or an apple and cheddar cheese platter, all the way up to devilled eggs, and ham and cheese sliders.

Along the way, we get into how much to make, what actually travels well, and how to find your own “thing” for a potluck. If you have ever felt intimidated or just too tired to think about what to bring, you are going to finish this episode with a variety of fun and yummy ideas and permission to show up exactly where you are that day, from fancy Chicken Prosciutto Skewers to really good potato chips and a case of water.

Links Resources

Devilled Eggs

Broccoli Salad

Tuna Salad

Potato Salad

Lemon Cucumber Gin Punch

Mixed Bean Salad

Chicken Prosciutto Skewers

Ceviche Before Noon and Mussels After Dark: Seafood Made Simple at Home | Cooking Tips, Recipes & Kitchen Inspiration

Season 1 · Episode 13

Tuesday, May 12, 2026 • Duration 38:20

Today, we are heading back out to sea because there was no way we could fit all things fish and seafood into one episode. Think of this episode as the sister conversation to our recent fish episode.

For me, seafood has usually been a ‘restaurant meal,’ but as usual, Jody and Kirstie have removed the intimidation factor, and now I’m ready to cook seafood in my own kitchen. Jody and Kirstie share their favourite recipes and tips for scallops, shrimp cocktail, and mussels, and they also share some of their favourite ceviche stories from Mexico and Peru.

In this episode, each seafood has a story, and you won’t want to miss a single one.

In this episode, you will learn:

Why frozen at sea scallops are often a better choice in Ontario, and how to tell when they are perfectly cooked
How to retire the frozen shrimp ring and make simple, flavourful shrimp cocktail at home
Practical tips for buying, cleaning, and cooking mussels, and how the sauce more or less makes itself
Real world ideas for seafood boils, kitchen parties, and feeding a crowd with one big pot
Travel stories from Peru and Mexico that bring ceviche, leche de tigre, and coastal seafood culture to life
A quick primer on how acid “cooks” seafood in ceviche, and why freshness matters so much
Why oysters, mussels, scallops, and shrimp all feel so communal when you share them around a crowded table

The Cookbook Diaries: Go Behind the Scenes with Jody and Kirstie on Thier Cookbook Journey | Cooking Tips, Recipes & Kitchen Inspiration

Season 1 · Episode 12

Wednesday, April 29, 2026 • Duration 13:13

Today is a special episode. It is the first in a new ongoing series that takes you behind the scenes of Jody and Kirstie’s cookbook journey. They are taking hundreds of their original, much loved recipes from The Culinary Studio and turning them into a cookbook. In each episode, you will hear about the funny moments, the big wins, and the ways they work through challenges along the way. From Swiss Chalet meetings, to finding handwritten recipes in old journals, to rigorous recipe testing happening in kitchens everywhere, including mine.

This is not a glossy “for display only” cookbook, it is being built for everyday cooks and chefs of every experience level, from Red Seal pros right down to people like me who’ve been known to burn soup to the bottom of the pot.

And if you happen to be a publisher looking for a tested, community-powered cookbook from Canadian chefs with fifteen years of teaching experience, we would very much like to hear from you.

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

I Quit: Teaching Kids and Teens to Cook by Stepping Back | Cooking Tips, Recipes & Kitchen Inspiration

Season 1 · Episode 11

Wednesday, April 8, 2026 • Duration 38:46

On today’s episode, we are talking about quitting. Jody shares the story behind her viral “I Quit” post. She’s not quitting cooking altogether; instead, she’s quitting the role of default family cook and handing some of that responsibility over to her kids.

Jody shares what has actually happened now that her kids are in charge of making dinner. We get into the real side of it all, from burnt croutons to successful Thai curry.

You will hear how this experiment has given Jody the gift of time and how both Kirstie and I are inspired to try something similar in our own kitchens.

Our conversation is funny and honest, and it gives you a realistic look at how kids really learn to cook, how families can share the load, and why teaching children to feed themselves is about so much more than getting dinner on the table. Jody’s stories will give you permission to step back and the inspiration to say “I quit” in your own way, without anyone going hungry.

Links and Resources

Mac and Cheese and Ground Beef

Thai Curry

Eggless Caesar Dressing Recipe

Creamy Chicken Pesto Gnocchi

How to Cook Fish at Home: Salmon, Tuna, Quitting the Kitchen and Maple Syrup | Cooking Tips, Recipes & Kitchen Inspiration

Season 1 · Episode 10

Wednesday, March 18, 2026 • Duration 36:32

Today, we are tackling the episode that some of our listeners have specifically requested…how to cook fish.

Now, before Jody and Kirstie walk me through pan-seared salmon, poached fish, and why a scorching hot pan is my new best friend, I have a brand new fail that I have been waiting to share with Jody and Kirstie. It involves maple syrup and a microwave. And Jody shares with us how she’s quit the kitchen. You won’t want to miss that story.

We do get around to fish, and our chefs have great tips and tricks to share. From where and how to buy really good fish when you live nowhere near an ocean, pan vs oven and why tuna might be the easiest fish to cook.

Jody and Kirstie share memories of fishing as kids and learning to cook their first fish fry, and introduce us to their “pancake method,” so you stop stressing about when to flip your fish. By the end, I am genuinely excited to pan sear salmon at home and to try their famous Newfoundland cod fish tacos that come together in under 30 minutes.

If fish has always felt like a restaurant only order for you, this episode will change that. You will walk away with simple, tested techniques, a little science, and a lot of reassurance that everyone can cook fish in their own kitchen.

Links and Resources

Fish Tacos Podcast Episode

Beyond Taco Tuesday: Real Mexican Cooking at Home | Cooking Tips, Recipes & Kitchen Inspiration

Season 1 · Episode 9

Wednesday, February 25, 2026 • Duration 32:27

Today, we are talking about Mexican food. And if you are anything like me, Mexican food at home pretty much means ground beef, packaged taco spice, and that yellow box of taco shells. Sound familiar?

Well, today, Jody and Kirstie are taking us on a full culinary adventure, and we are reinventing Taco Tuesday for good. We talk about an easy, delicious homemade spice blend that replaces that dusty little packet forever. Jody and Kirstie also share their favourite guajillo chili sauce, which Kirstie says makes her feel genuinely rich as a human when she has it stocked in her freezer. And yes, we absolutely talk tacos, but we talk about so much more than that such as the art of taco garnishes, a rice bowl revelation that I honestly cannot wait to try and taco neck. This episode is going to change the way you think about Mexican food at home. And I promise you, it is way easier than it sounds.

In This Episode:

Stir-fry follow-up: Amy reports back on her stir-fry success from the previous episode, including the baking soda trick.
Mexican food in Canada: Why Mexican cuisine deserves so much more credit than fast food and Taco Tuesday.
The baking soda secret: Dissolve one teaspoon of baking soda in one tablespoon of water, mix it into your raw ground beef before browning, and the result is incredibly tender, flavourful meat.
Homemade taco spice: Skip the packet. Chilli powder, cumin, and cinnamon are already in your pantry.
Corn tortillas vs. flour tortillas: Why warming your tortilla matters, and where to buy the good ones.
Guajillo chili sauce: A foundational sauce you can use in chilaquiles, pozole, enchiladas, crema, and braises. It also freezes beautifully.
Hominy: What it is (a large, starchy, white corn kernel), where to buy it (canned, just like beans), and how it transforms a pozole.
Pozole: A rich, meaty stew that is a special occasion staple in Mexican cooking.

Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration - Details, episodes & analysis

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Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration - Details, episodes & analysis

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