Explore every episode of the podcast Chefs Without Restaurants
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Exploring Landrace Heirloom Grains & Sustainable Farming | Glenn Roberts of Anson Mills | 29 Aug 2024 | 01:21:26 | |
In this episode of Chefs Without Restaurants, Chris Spear is joined by Glenn Roberts, the founder of Anson Mills, a company renowned for its dedication to preserving landrace crops and advancing sustainable farming practices. Glenn shares his fascinating journey from a career in restaurant design and management to becoming a passionate advocate for biosecurity and traditional farming methods. Topics Discussed:
GLENN ROBERTS and ANSON MILLS CHEFS WITHOUT RESTAURANTS | |||
| The Business of Food Content Creation with Preppy Kitchen’s John Kanell | 22 Aug 2024 | 00:15:42 | |
In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen. Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms.
CHEFS WITHOUT RESTAURANTS | |||
| Cooking with Pat Lee: A Food Content Creator's Journey | 20 May 2024 | 00:56:17 | |
🎙️ This week on Chefs Without Restaurant I speak with Pat Lee, a food content creator and private chef who resides in Delaware. CHEFS WITHOUT RESTAURANTS SPONSOR INFO I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. | |||
| Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle | 05 Apr 2022 | 00:55:09 | |
This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland. You might’ve heard my mini-episode with him a couple of months ago about what it means to be a chef. So if you love chocolate, or even vanilla, and want to pick up on some tips and tricks on how to buy, use, and store chocolate, this is the episode for you. 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. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com
Cody Marwine and The Perfect Truffle =========== 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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| From Food Truck To Restaurant and Condiment Line with Poi Dog's Kiki Aranita | 29 Mar 2022 | 00:46:04 | |
This week's guest is Philadelphia chef Kiki Aranita. You might know her from her Poi Dog food truck and subsequent restaurant of the same name. Unfortunately, due to the Covid pandemic, she had to shut down her restaurant. But Poi Dog has returned in the form of a line of bottled condiments including guava katsu sauce and chili peppah water. We talk about the evolution of her business, deciding to close the restaurant, and what it was like to start a consumer packaged goods product line Kiki was raised in both Hong Kong and Hawaii, so I really wanted to talk to her about her food experiences growing up, and why she chose to cook professionally. She also does a lot of food writing and recipe development for commercial brands. We discussed tips for those looking to work with brands. We also talked about her hobby of working with yarn, which has evolved from making dog sweaters to pieces that represent packaged foods such as Pocky and Takis. An exhibition of that work can concurrently be found at the Philadelphia International Airport until June 22'. 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. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com =========== Kiki Aranita =========== Kiki's Instagram ========================== 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.
Chefs Without Restaurants Facebook page | |||
| Health, Wellness and Vegetarianism with Andris Lagsdin of Baking Steel | 22 Mar 2022 | 00:13:42 | |
This week I have a bonus episode with Andris Lagsdin of Baking Steel. During our full conversation, we talked primarily about pizza making, and how he created the Baking Steel. While recording the episode, we discussed health and wellness, abstaining from alcohol, and why he no longer follows a vegan diet. I also asked him about vegan cheeses. I thought that part of our conversation was great, but it didn’t make sense to leave it in as part of the whole show. However, I had always intended it to be a standalone bonus episode, so here it is. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada (and even Italy), USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com Andris Lagsdin and Baking Steel =========== Baking Steel’s Instagram ========================== 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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| What is a Chef with Jensen Cummings of Best Served | 15 Mar 2022 | 00:21:38 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Jensen Cummings ============== Best Served Instagram Best Served Podcast Facebook Page 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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| What is a Chef with Matt Collins of Chef Collins Events | 08 Mar 2022 | 00:09:05 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Matt Collins ===============================
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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| Bagels, Schmears, and a Nice Piece of Fish - Cookbook Author Cathy Barrow | 01 Mar 2022 | 00:33:18 | |
On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly. Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022. Cathy Barrow =========== Cathy's Instagram ========================== 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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| On Pizza and Entrepreneurship - How Andris Lagsdin Created the Baking Steel | 25 Feb 2022 | 00:41:29 | |
This week I have Baking Steel founder Andris Lagsdin. It’s the inspiring story of how Andris built his successful business. He spent a number of years working in restaurants, which included being on chef Todd English’s management team. Tired of the restaurant industry, Andris decided to go work at his family’s steel manufacturing business. But it was an a-ha moment that led to the creation of what’s now known as the Baking Steel. In addition to hearing his origin story, we also talk about pizza making and how to get the most out of your Baking Steel. Want tips on successfully getting that pizza onto your steel? Ever wondered if you can put a glass dish on top of it? You’ll get the answers to these questions and more on today’s show. Andris Lagsdin and Baking Steel =========== Baking Steel’s Instagram ========================== 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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| What is a Chef with David Pollack of Cooking Without Kidneys | 22 Feb 2022 | 00:07:56 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. David Pollack and Cooking Without Kidneys =========== David's Instagram ========================== 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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| What is a Chef with Virginia Willis | 18 Feb 2022 | 00:04:09 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Today's answer comes from Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is the author of a number of books including Lighten Up, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Virginia Willis =========== Virginia's Instagram ========================== 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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| Chef Virginia Willis on Writing Cookbooks and Her Wellness Journey | 15 Feb 2022 | 00:56:47 | |
This week I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is the author of a number of books including Lighten Up, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. On the show, we discuss how she got into writing cookbooks, how her cooking style has changed, and her wellness journey which has led to her losing 70 pounds. We talk about food media, and credible sources for recipes and cooking tips. Virginia’s also passionate about sustainable seafood, and we discuss that as well. Sponsor Virginia Willis =========== Virginia's Instagram ========================== 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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| Using Pizza to Raise Awareness and Money for Muscular Dystrophy with The Real Billy Z | 01 May 2024 | 01:15:48 | |
This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. | |||
| Show Your Work and Don't Fear Criticism | 11 Feb 2022 | 00:06:32 | |
This is a mini-episode about showing your work. I made this episode for the new creators out there. Whether you’re blogging, podcasting, or posting photos on Instagram, there are going to be people out there (usually strangers) who will be critical of your work. Some of it might be justified, but some might just be mean. Regardless, you need to rise above it and keep pushing on. Do the work, and show your work. ========================== 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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| Learn How to Start an Online Cooking Class Business with Chef Matt Finarelli | 08 Feb 2022 | 00:50:06 | |
This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might’ve been the last in-person show that we recorded before the Covid shut down. If you’re interested in hearing that episode, it was number 24, and you can find the link here. Due to the situation with Covid, Matt didn’t feel comfortable going into people's homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned to online cooking classes. It wasn’t something he had experience with, but he found a way to make it work. Now, he wants to share that knowledge with you. Matt talks about how he got started, and what he learned along the way. He’ll tell you what gear he’s using, how he sets up the online classes, and what his price structure looks like. While Matt plans on going back to in-home dinners and lessons, he says that he’ll definitely be continuing to do the online classes, and wanted to provide tactical information to help you set up a similar business. If you’d like to learn how to make money with online cooking classes, this is the episode for you. Sponsor Matt Finarelli =========== Matt's Instagram ========================== 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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| From Fine Dining to the Personal Chef Business with Chef Lana Lagomarsini of Lana Cooks | 01 Feb 2022 | 00:53:53 | |
This week, we're joined by Lana Lagomarsini. Lana is the chef and owner of Lana Cooks, a personal chef business based in the New York City area. Lana comes from a fine-dining background, having cooked at Blue Hill at Stone Barns, Gramercy Tavern, Daniel, and Momofuku Ko. Like many chefs, when restaurants began shutting down due to Covid, Lana explored the personal chef sector. After this podcast aired, Lana was one of the chefs featured on the Netflix series Pressure Cooker. On the show, we discuss her restaurant background and her transition into the personal chef business. We talk about kitchen culture, finding her culinary voice, and the future she’d like to see in the food industry. Lana also talks about cooking for her community, her involvement in the Black Food Movement, and how African American Cuisines and the slave trade impacted American Cuisine. LANA LAGOMARSINI Lana’s Instagram
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| What is a Chef with Justin Khanna | 21 Jan 2022 | 00:04:57 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Today's answer comes from Justin Khanna. He is the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Emulsion podcast, and has a YouTube channel that has more than 26,000 subscribers. Justin spent a number of years working in, and staging in, some of the best restaurants in the world including Per Se, Grace, Noma and Frantzen. The Repertoire Podcast (formerly The Emulsion) CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| What is a Chef with Cody Marwine of The Perfect Truffle | 12 Jan 2022 | 00:04:31 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Today's answer comes from Cody Marwine. He's the owner and chocolatier at The Perfect Truffle in Frederick, Maryland. My full conversation with Cody will be released in the upcoming months as part of season 3. Cody Marwine and The Perfect Truffle =========== ========================== 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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| 2021 Wrap-Up and Things to Come in 2022 | 28 Dec 2021 | 00:06:21 | |
This week, we're wrapping up 2021, and ready to welcome in 2022. Listen to this episode for an update on the Chefs Without Restaurants podcast, and what you can expect in 2022. Wishing everyone a healthy, happy, and safe holiday. Sponsor 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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| Intuitive Eating and the Anti-Diet Approach with Registered Dietitian David Orozco | 21 Dec 2021 | 00:51:34 | |
This week, we're joined by David Orozco. David owns Orozco Nutrition, a nutrition and wellness practice in Atlanta Georgia. David’s been in practice for close to 20 years as a Registered Dietitian Nutritionist, and he’s a Certified Intuitive Eating Counselor and Exercise Physiologist. He’s also the host of One Small Bite, a podcast that seeks to help people build a positive relationship with food and their body through an anti-diet, self-compassion driven approach to vulnerable conversations about nutrition. On the show, we discuss many aspects of nutrition, health and wellness including intuitive eating, intermittent fasting, and special diets such as keto. David talks about his approach to working with clients, and why he doesn’t focus on weight and weight loss. David talks about disordered eating, and shares some of his favorite resources. Sponsor David Orozco =========== Academy of Nutrition and Dietetics 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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| Sobriety and Starting a Baking Business - Louis Remolde The Single Baker | 13 Dec 2021 | 00:58:07 | |
On this episode, we're joined by Louis Remolde, otherwise known as The Single Baker. Louis is someone who's worked in the food and beverage industry in Philadelphia, PA since he was 14 years old. At the age of 39, he decided to get sober, and eventually started his own baking business, as well as a personal training business. Sponsor Louis Remolde =========== CHEFS WITHOUT RESTAURANTS ========================== SUPPORT US ON PATREON Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. | |||
| Pot Liqueur - Personal Chef Gabrielle Jenkins Shares Her Story | 07 Dec 2021 | 00:17:33 | |
On this episode, we're joined by Gabrielle Jenkins. She's the chef and owner of Pot Liqueur, a catering, personal chef, and meal prep business that serves the DMV (Washington DC, Maryland & Virginia) area. We discuss her culinary style, inspiration, and what she wished she knew before starting a business. We talk about culinary school, and who some of her favorite local chefs are. Sponsor Gabrielle Jenkins and Pot Liqueur =========== CHEFS WITHOUT RESTAURANTS ========================== SUPPORT US ON PATREON Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. | |||
| Running a Successful Food Truck Business - A Return Visit from Jerrod Cline of Bub-B-Que | 30 Nov 2021 | 00:44:50 | |
On this episode, we're joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has changed so much in two years. I wanted to get Jerrod back on the show and hear how things have changed for him. JERROD CLINE and BUB-B-QUE Bub-B-Que Instagram If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| Modernist Cuisine, Sustainability, Culinary Traditions and More with Nathan Myhrvold | 19 Apr 2024 | 00:58:55 | |
This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer. In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your lo | |||
| Even More Cooking Issues and Food Science with Dave Arnold - Part 2 | 23 Nov 2021 | 00:41:42 | |
On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Our discussion went long, so I broke it up into two episodes, and this is part 2. You can find part 1 here. We discuss storing fresh tomatoes, using canned tomatoes, and pizza sauce. We talk about his upcoming book, working with Gellan, hot poker cocktails, and fermenting with koji. We also talk about potato doughnuts and Moravian Sugar Cake (and so much more). Sponsors Dave Arnold =========== CHEFS WITHOUT RESTAURANTS ========================== SUPPORT US ON PATREON Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. | |||
| Cooking Issues and Food Science with Dave Arnold - Part 1 | 16 Nov 2021 | 00:49:35 | |
On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes, and this is part 1. We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity.
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| Leaning Into Your Passion with Plant-Based Pop-Up Chef Pete Carvelli | 09 Nov 2021 | 00:48:00 | |
On this episode, we're joined by chef Pete Carvelli. Pete’s the founder of Twelve (Plants), a plant-based pop-up and personal chef business in Rhode Island. Formerly, both a photojournalist and reporter, Pete currently works as an attorney. But a desire to be a better cook led him to get his Professional Plant-Based chef certification in 2019. From there he did two successful chef collaboration dinners, and Twelve (Plants) has evolved to offering multi-course plant-based pop-ups, as well as private, in-home dinners and micro-catering. On the show, we discuss leaning into your passion, even if it’s a huge pivot later in life. We talk about collaborative chef events, starting a pop-up business, and the pros and cons of a very niche business. Will Pete completely give up his law career, and go all-in on his plant-based restaurant dream? Join us as we get into that. Pete Carvelli =========== CHEFS WITHOUT RESTAURANTS ========================== SUPPORT US ON PATREON Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. | |||
| From Pop-Ups to Cookbooks: Zoe Adjonyoh on Celebrating Ghanaian Cuisine | 02 Nov 2021 | 01:07:01 | |
In this episode, Chris Spear chats with Chef Zoe Adjonyoh, the pioneering force behind Zoe's Ghana Kitchen. Zoe is not only a chef but also a writer, entrepreneur, and advocate for the decolonization of the food industry. Since 2010, she has been redefining modern West African cuisine through her pop-ups, supper clubs, and her restaurant in Brixton. Her recently republished cookbook, Zoe's Ghana Kitchen, serves as a gateway to Ghanaian flavors for both those familiar and new to the cuisine. Chris and Zoe discuss her multicultural background, growing up with an Irish mother and a Ghanaian father, and how this unique heritage shaped her culinary perspective. The conversation delves into crucial topics such as decolonizing the food industry, gatekeeping in food culture, and the importance of authenticity and inclusivity in culinary spaces. Zoe shares her thoughts on fusion cuisine, the challenges of making West African ingredients accessible, and her ongoing efforts to educate and celebrate African foodways. Listen in as they explore Zoe's journey from hosting pop-ups to editing an anthology on food identity and culture, her podcast "Cooking Up Consciousness," and her vision for the future of African cuisine. Whether you're passionate about food, culture, or social change, this is a conversation that will inspire and challenge your perspective on the culinary world. Episode Highlights:
Resources:
ZOE ADJONYOH Zoe Adjonyoh Instagram Buy the book Zoe's Ghana Kitchen, and support the book Serving Up CHEFS WITHOUT RESTAURANTS | |||
| Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts | 26 Oct 2021 | 00:12:00 | |
Is culinary school worth it? On this episode, we’re joined by Ray Delucci. Ray’s the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now works in culinary research and development, and food manufacturing. You might have heard my full discussion with him last week. During our time talking, I asked him about culinary school. Ray’s a graduate of The Culinary Institute of America, so I wanted to know if he’d do it all over again if he had the choice. I cut that part from last week's episode because it’s an important discussion that warranted its own mini-episode. I went to Johnson & Wales for 4 years. This is something I get asked all the time. Obviously, this is a very personal decision, and everyone has different circumstances. This is just two peoples’ opinions on a complex topic. If you know someone who’s thinking of going to culinary school, please share this with them. And if you want to add to the conversation, you can DM me on Instagram at @chefswithoutrestaurants, or comment on this episode’s post when it’s up. Ray Delucci and Line Cook Thoughts ============================ "How Line Cooks and Chefs Can Work Together to Better Kitchen Culture" - Washington DC City Paper ========================== CHEFS WITHOUT RESTAURANTS ========================== SUPPORT US ON PATREON Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Twitter Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. | |||
| Advocating for a Better Foodservice Environment - Ray Delucci of Line Cook Thoughts | 19 Oct 2021 | 00:47:09 | |
This week my guest is Ray Delucci. He’s the founder of Line Cook Thoughts, a platform that shares the stories of food service workers. This is done through his website, social media, and podcast of the same name. Ray is an advocate for a better foodservice industry in regards to lifestyle and work environment, and believes that these workers’ stories should be heard. Ray is a graduate of the Culinary Institute of America, and has been working in kitchens since he was a teenager. He recently left his restaurant job, and moved to Maryland to take a job in food manufacturing and R&D. We talk about that decision, and the current state of the restaurant industry. Our conversation touches on topics such as the labor shortage, leadership in the kitchen, work/life balance and why cooks are leaving the food industry. Ray talks about his podcast, and writing for Plate Magazine. At the time of our discussion, Ray was quarantining at home due to a breakthrough case of Covid. That lead us to talk about how Covid has affected the food industry, and we speculate about the what the near future might look like. Also, I was a guest on the Line Cook Thoughts podcast, and that episode can be heard here. Ray Delucci and Line Cook Thoughts =========== “How Hospitality Workers Identify and Manage Stress” - Plate ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at | |||
| Flavors Unknown with Emmanuel Laroche | 12 Oct 2021 | 00:33:41 | |
This week my guest is Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like Unilever and Nestle. In 2018 Emmanuel launched the Flavors Unknown podcast. Every other week he speaks to the chefs, pastry chefs, and bartenders who are creating tomorrow’s trends. Full disclosure… I was a guest this Spring, and you can hear me on episode 65. Emmanuel has a master's degree in organic chemistry, and an internship for his MBA led him to this career in flavor manufacturing. On the show, you’ll hear his origin story. We also talk about his podcast, how and why he started it, and some takeaways from the guests he’s had on his show. Some of his guests include chefs Andrew McLeod, Levon Wallace, Philip Spear, Misti Norris, and today he’s releasing an episode with pastry chef François Payard. Emmanuel Laroche =========== CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest, or simply want to help, it would be much appreciated. Feel free to let us know if you | |||
| Restaurant Critic and Food Writer Hanna Raskin- The Food Section, and Not Reviewing Restaurants During the Pandemic | 05 Oct 2021 | 00:46:06 | |
This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization’s first-ever prize for local impact journalism. She recently left the newspaper to begin publishing The Food Section, a twice-weekly Substack newsletter that will bring original, inclusive, and independent food journalism to underserved cities and states across the American South. The Food Section launched on September 15th. On the show, we talk about her experiences as a restaurant reviewer, the state of dining during Covid in South Carolina, and her decision to abstain from reviewing restaurants during the pandemic. We discuss whether or not a chef or restaurateur’s behavior should be considered when reviewing a place. And, of course, you’ll learn all about her newsletter The Food Section. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Hanna Raskin =========== CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our ref | |||
| Farm to Table, Indian Cooking, and More Than Masala with Chef Keith Sarasin | 28 Sep 2021 | 01:09:47 | |
This week my guest is chef Keith Sarasin. With his business, The Farmers Dinner, Keith and other guest chefs bring a multi-course dinner out to the farms of New England. Keith also has a deep love and respect for Indian cooking, which he expresses through his Indian-inspired pop-up experience Aatma. On his More Than Masala podcast, he and co-host Ragini of Third Culture Cooks, take a deep dive into a singular spice. And while we didn’t even get into it on the show, Keith has published a number of cookbooks. On this episode, we discuss farm-to-table cooking, and being a responsible chef as it relates to your community and the environment. We talk about food waste, educating your customers, cultural appropriation, and mental health. And of course, we talk about Indian cooking, and his podcast. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Keith Sarasin =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through | |||
| Culinary Education, Microgreens, Food Aversions and Unsung Heroes - with Personal Chef Steven Lash | 21 Sep 2021 | 00:15:34 | |
This week I have a short episode with chef Steven Lash, owner of Blue Duck personal chef service. If you haven't heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we received a lot of positive feedback. Steven Lash =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. | |||
| Stolen Recipes, Scrapple, Bill Murray and Bad Service | 12 Apr 2024 | 00:19:39 | |
This week I'm sharing a clip from another podcast I was featured on a couple of years ago. I share a couple of funny stories that I've never shared before. The first story is about how actor Bill Murray inadvertently ruined my anniversary dinner. I love Bill, and this isn't something he intentionally did, but the story relates to good (and poor) customer service. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO Heaven Hill Bottled-In-Bond Bourbon I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill Distillery | |||
| Marketing That Works with Matt Plapp | 14 Sep 2021 | 00:46:49 | |
This week, my guest is Matt Plapp, CEO of America’s Best Restaurants. He’s a marketer, author, speaker, consultant, and business coach. He’s owned his own marketing firm since 2008, and since then he’s helped hundreds of companies market with a purpose. In 2016 he changed his focus to restaurants, and today helps restaurants all over the world with their ROI Engine marketing platform. Matt also has a podcast called MP TV, and has released a number of books including the recent book titled Restaurant Marketing That Works. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Matt Plapp =========== CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one | |||
| Pastry Chef Erin Kanagy-Loux - Drawing Inspiration from Her Japanese, Amish and Pennsylvania Dutch Heritage | 07 Sep 2021 | 00:49:38 | |
Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She’s a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration and wedding cakes, and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate’s first USA-hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center, California Culinary Academy, and the Western Culinary Institute of Portland. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food. On the show, we discuss her upbringing, and how it shaped her culinary style. We talk about her career path, and her role as a culinary instructor, which now includes virtual instruction. Found out what her favorite ingredient is, and how to work fish sauce into a dessert. And we’d love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we’re always looking for sponsors. Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Erin Kanagy-Loux =========== CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, hav | |||
| Your Reputation is Everything - Success Tips for Personal Chefs with Steven Lash | 31 Aug 2021 | 00:59:00 | |
This week my guest is chef Steven Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures. He’s a veteran of the restaurant world, having worked in some of the top kitchens in Atlanta for over 15 years. Following the birth of his first daughter, he got out of the restaurant business in order to better support his young family. After a successful 20 year career in information technology, Stephen has returned to his first true passion – feeding people amazing food. While Steven has a great story that I think everyone will enjoy, I know this episode will bring tremendous value to those who are either currently working as personal chefs, or looking to start a personal chef business. There's also some really great advice for anyone who has their own business. We discuss some of my favorite topics such as workflow tips, finding your niche, and free food. We're both big fans of working with AirBnB operators, and people who run vacation rentals. I think this is still an untapped market for those looking to acquire customers on a recurring basis. And I asked Steven about his deposit policy. This is something I’ve gone back-and-forth with over the past couple years, and I really loved his take on it. I’d love to hear what you think about this episode. What was your biggest takeaway? You can send me an email, DM, or reply to our posts on social media. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Steven Lash =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If y | |||
| 25 Years of Victory Beer - A Discussion with Co-founder and Brewmaster Bill Covaleski | 23 Aug 2021 | 00:59:21 | |
This week, my guest is Bill Covaleski. He’s the brewmaster and co-founder of Victory Brewing Company. This year, Bill and co-founder Ron Barchet are celebrating 25 years of Victory. As someone who has successfully built and run a business for 25 years, Bill drops a lot of knowledge, and I think it’s beneficial whether you are running your own business, or have employees that report to you. Bill talks about how he got into brewing, and the decision to start a brewery with his best friend Ron Barchet. We talk about trends in the industry, discussing everything from beer styles, to seltzers and non-alcoholic beer. In 2016 Victory became part of Artisanal Brewing Ventures, which also includes Southern Tier Brewing and Sixpoint Brewery. I asked Bill about that decision, and if he worried about being considered a sellout for becoming part of “big beer”. Also, this week I’m doing something different. I wanted to work on some exclusive recipes using Victory beer. For this, I partnered with blogger Marilyn Johnson from the blog Philly Grub. The first recipe is scrapple tacos with an apple/fennel/celery slaw, and served with an aji panca salsa using Victory’s Prima Pils. The second recipe is Oktoberfest Beer Truffles, using Utz pretzels and Victory’s Festbier. Head over to PhillyGrub.blog to find these exclusive recipes. Bill Covaleski =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at | |||
| Ryan Peters on Leaving Restaurants to Focus on Content Creation and Pasta Making | 17 Aug 2021 | 00:48:40 | |
This week my guest is Ryan Peters. Ryan has been cooking professionally for a number of years now, working in kitchens in Florida and Pittsburgh. Most recently he was working at Iron Born Pizza, focusing on their pasta program. You might know Ryan from his social media accounts where he goes by Peters Pasta. As of today, he has more than 43,000 followers on Instagram, and 2.2 million followers on TikTok. Ryan was able to recently leave his job to focus full time on his social media content, as well as a line of pasta he hopes to launch. We discuss his career path, going viral on TikTok, and pasta-making tips. Hear about his challenges, new opportunities, and his take on the haters. I ask Ryan about his favorite tools, where he finds inspiration, and what his favorite pasta shape is. Any guesses? Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Ryan Peters =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. | |||
| Helping Food Businesses Navigate the Evolving Kitchen Environment with Chef & Attorney Chris Yates | 10 Aug 2021 | 00:43:00 | |
This week I have chef and attorney Chris Yates. Chris occupies a unique space in the legal and hospitality industry. As a DC-based chef, Chris has worked for multiple Michelin-starred and James Beard Foundation recognized chefs and operators. Chris was on the opening management team for the critically and popularly acclaimed restaurant and bakery, Elle, earning a James Beard Semi-Finalist nomination for Best New Restaurant. His work as a chef has appeared in the Washington Post, Washingtonian Magazine, Washington City Paper, and Eater. Prior to becoming a chef Chris had years of trial experience as a public defender and criminal defense attorney, developing a reputation as an expert in the investigation and litigation of child welfare cases. Combining his knowledge of restaurant operations and management systems with impeccable legal skills Chris represents successful as well as new restaurants in business law matters such as real estate leasing, liquor licensing, contracts, branding and trademark, employment matters, and litigation. Chris Yates =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest, or simply want to help, it would be much appreciated. Feel | |||
| How to Land Your Dream Cooking Gig | 03 Aug 2021 | 00:19:03 | |
Where are the chefs who'd like to earn some extra money AND have an amazing experience? This week's podcast is for you. And please SHARE this. This is an amazing opportunity. On this episode, you’ll hear all about the jobs, compensation package, and how to apply. You'll need to be able to hold your own at these events. Bob is looking for those with at least sous chef-level experience. For those out there who have a week or two to spare, and want to make a couple thousand dollars, this is a great opportunity. Bob‘s contact information is an episode, and below. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Bob Aungst =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest, or simply wa | |||
| From Award-Winning Pastry Chef to Corporate Chef - Bill Corbett Talks About the Transition to Salesforce's Head of Culinary | 27 Jul 2021 | 00:56:37 | |
This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason, Wylie Dufresne, Lincoln Carson, Michael Mina, and Daniel Patterson. But he left the world of pastry behind and is currently the executive chef and head of culinary at Salesforce. Bill has been recognized as the Best Pastry Chef 2011 from San Francisco Magazine, and in 2013 he was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine. We talk about the transition from being a restaurant pastry chef, to overseeing Salesforce’s Ohana floor kitchens and barista programs across the company’s global towers. There are a lot of changes that come with a change like this. Bill discusses learning to be a better leader, and stepping away from the food. We also talk about punk rock, and Brooks Headley, and hear about how the Killed by Dessert events came to be. If you’ve never heard of them, they were a series of collaborative dessert events he did with Christina Tosi, Lincoln Carson, Francisco Migoya, Michael Laiskonis, and Brooks Headley. If you’re a fan of pastry chefs, or want to hear about transitioning into the corporate food world, this episode’s for you. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%. Bill Corbett =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the | |||
| Using Artificial Intelligence to Combat Food Waste with Somdip Dey | 20 Jul 2021 | 00:43:52 | |
This week's guest is Somdip Dey. He’s an embedded artificial intelligence scientist and engineer, turned entrepreneur, fighting a war against food waste. He’s the CEO of Nosh Technologies which provides mobile solutions to optimize consumers' food consumption, and reduces food waste in their households. He’s also a TEDx speaker. We talk about food waste and some of the technologies helping to combat it. Somdip’s parents we in a horrible car accident, and he was sending them all his money to help with their medical bills. With no money left to buy groceries, he resorted to dumpster diving to survive. This was the seed that started his crusade. You don’t need to be a scientist to follow our conversation. Somdip does get a little bit nerdy about tech, but he breaks it down so it’s easy to understand. So, will AI take over and kill us like in The Terminator? Probably not. But it has helped him create some unique art, like the photo of him I’m using to promote this episode. He’s also begun creating music aided by AI. Somdip Dey =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. | |||
| Comedian and Actor Dan Ahdoot on Restaurants, Persian Cooking, His Food Podcast and Cobra Kai | 13 Jul 2021 | 00:54:33 | |
For Episode 100 of the podcast, my guest is Dan Ahdoot. He’s a standup comic, actor, writer, producer, and podcast host. He’s a national headliner who’s a frequent guest on The Tonight Show, and is currently acting on Netflix’s Cobra Kai. He's garnered fans as a character actor on the shows Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel’s Kickin’ It. On his podcast Green Eggs and Dan, he takes a new look at “you are what you eat,” and brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just food. Dan’s show has hit #1 on the podcast charts, and his guests have included Jacques Pepin, Ruth Reichl, Padma Lakshmi, Henry Winkler, Paul F Tompkins, and Iliza Schlesinger. Starting in August, you can see him in a brand new Food Network cooking competition show called Raid the Fridge, and he’ll have a food memoir coming out soon called Lost Sole. On the show, we talk about Persian food and cooking, luxury food ingredients, and the dining scene in general. You’ll hear how he went from pre-med to stand-up and acting, and now podcasting. And as a fan of Cobra Kai, I had to know if he was Team Daniel or Team Johnny. Dan Ahdoot =========== ================ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, h | |||
| Exploring Bottled-in-Bond Bourbon with Bernie Lubbers of Heaven Hill Distillery | 27 Mar 2024 | 00:46:13 | |
This week my guest is "the whiskey professor" Bernie Lubbers, Heaven Hill Distillery's national brand ambassador. If you want to learn more about bourbon, and one of America's oldest and best distilleries, this episode is for you. Bernie explains the criteria for bourbon, as well as the bottled-in-bond classification, something he's championed since beginning his bourbon career in 2005. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill Distillery | |||
| The Joy Premium and How it Relates to Charging for Your Work - with Cook and Storyteller Jonathan Bardzik | 06 Jul 2021 | 00:58:19 | |
This week my guest is Jonathan Bardzik. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TedX stage, written 4 books, and his new television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry. His work has been covered by USAToday, The Washington Post, and Food Network Magazine. Overcoming hurdles, including once setting the Christmas dinner table on fire, Jonathan celebrates 10 years in business this month. On the show, we talk about how he started his cooking and speaking career, and he shares his advice on how you can start too. We discuss why he wanted to write cookbooks, and some tips for those listeners who might want to do the same. We talk about his new TV show, and improvisation while speaking and cooking. Jonathan also explains what the joy premium is, and how it’s related to charging for your work. How much joy does a dinner bring you? If you’re excited about an event, maybe you’d be ok with charging less. If it seems like the client might be challenging, and this is just a transactional event, you’d better get that money. What are your thought’s? Feel free to comment on Facebook, Instagram or shoot me a DM or email. And next week is episode 100. I think this is quite the milestone. The episode will still be about food, but my guest is an actor whose resume includes the TV show Cobra Kai. Intrigued? Come back next week. Jonathan Bardzik =============================== Jonathan's Website https://www.jonathanbardzik.com/ CONNECT WITH US ================ SUPPORT US ON PATREON Join the private Facebook group Join the conversation on Twitter Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have | |||
| Keys to Running a Successful Personal Chef Business - Earl Arnette III of Steez Catering | 29 Jun 2021 | 00:19:29 | |
This week I speak with Earl Arnette III. He is the chef and owner of Steez Catering, a personal chef and catering business based out of Baltimore, Maryland. This is one of our “Meet a Member” episodes. You’ll learn about his business, and we discuss topics like going to culinary school, what he wished he knew before starting a business, and mentors. Earl Arnette III - Steez Catering =============================== CONNECT WITH US ================ SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants Facebook page https://www.facebook.com/chefswithoutrestaurants Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants Twitter https://bit.ly/2TVWdt7 Instagram https://instagram.com/chefswithourestaurants Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ YouTube https://bit.ly/3xhnDYV | |||
| Scaling Recipes, Romesco Sauce, and Old Bay in Crab Cakes - Daniel Gritzer, Culinary Director of Serious Eats part 2 | 22 Jun 2021 | 00:47:06 | |
This week, I have part two of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve been a big fan of both Serious Eats and The Food Lab for a while, and was really excited to talk to Daniel about his work there. We had a long discussion, so I broke our conversation into two parts. Part one aired last week, and it’s linked here (https://www.podpage.com/chefs-without-restaurants/a-conversation-with-daniel-gritzer-culinary-director-of-serious-eats-part-1) On this episode we discuss, scaling recipes, cooking on a boat, the original pepper used in Romesco sauce, atole, and being thoughtful when developing recipes. We also tackle the controversial topic of Maryland crab cakes and Old Bay. Where do you stand on the topic? This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order. DANIEL GRITZER =============================== Serious Eats Website https://www.seriouseats.com Daniel's Instagram https://www.instagram.com/dgritzer ================ CONNECT WITH US ================ SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants Facebook page https://www.facebook.com/chefswithoutrestaurants Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants Twitter https://bit.ly/2TVWdt7 Instagram https://instagram.com/chefswithourestaurants Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/ YouTube https://bit.ly/3xhnDYV | |||