Explore every episode of the podcast Chefs Without Restaurants
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Scott Heimendinger on Reinventing the Chef's Knife with Ultrasonic Technology | 22 Jul 2026 | 00:49:40 | |
This week on Chefs Without Restaurants, Chris Spear talks with inventor Scott Heimendinger, founder of Seattle Ultrasonics and co-founder of Sansaire. If you've ever cooked sous vide at home or followed Modernist Cuisine, there's a good chance you've used, or been influenced by, Scott's work. His latest project is the world's first ultrasonic chef's knife designed specifically for home cooks. Chris and Scott discuss Scott's journey from Microsoft to the food world, what inspired him to spend six years developing an entirely new kind of chef's knife, and why he believes better kitchen tools aren't just about performance... they're about giving people more confidence to cook. They also dive into the realities of inventing hardware, bringing new technology to market, and what's next for ultrasonic kitchen tools. Topics discussed:
SCOTT HEIMENDINGER CHEFS WITHOUT RESTAURANTS | |||
| Recipes from the American South with Michael Twitty | 16 Oct 2025 | 00:59:53 | |
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. MICHAEL TWITTY Michael on the Chefs Without Restaurants podcast in 2021 Buy the book Recipes From the American South CHEFS WITHOUT RESTAURANTS | |||
| From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef | 30 Sep 2025 | 00:29:09 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years of hospitality experience, from fine dining restaurants to cooking for professional athletes, Brandon shares his culinary journey and the transition into running a private chef business. The episode dives into Brandon’s background, how he broke into the private chef world and what it's like cooking under pressure on a reality TV competition. You’ll also get behind-the-scenes insight into Next Level Chef, including his strategies for grabbing ingredients, navigating three kitchen levels and staying composed under the eyes of Richard Blais, Nyesha Arrington and Gordon Ramsay. For those looking to transition into private work or grow their existing business, check out part 2 of our conversation over on Personal Chef Business Startup Guide. Want more Brandon? BRANDON ROGERS CHEFS WITHOUT RESTAURANTS | |||
| The Freelance Writer’s Playbook with Nevin Martell | 03 Sep 2025 | 00:49:35 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. “No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life. Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency. There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul. NEVIN MARTELL "Decadent Desserts in the DC-Area to Get Your Veggie Intake" "The Rise of Mission-Driven Restaurants" CHEFS WITHOUT RESTAURANTS | |||
| Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice | 13 Jun 2025 | 01:02:28 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor. Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world. Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity. TRISTEN EPPS Podcast with Top Chef Season 22 contestant Lana Lagomarsini CHEFS WITHOUT RESTAURANTS | |||
| Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars | 29 May 2025 | 00:40:27 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails. They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders. Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home. KARA NEWMAN CHEFS WITHOUT RESTAURANTS | |||
| A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook | 14 May 2025 | 00:48:46 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing. We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book. If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you. Episode Highlights
JEFF KOEHLER CHEFS WITHOUT RESTAURANTS | |||
| Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking | 07 May 2025 | 00:44:48 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud. In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result. We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking. EDEN GRINSHPAN CHEFS WITHOUT RESTAURANTS | |||
| Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking | 17 Apr 2025 | 00:51:42 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now. We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market. Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor. ARASH HASHEMI CHEFS WITHOUT RESTAURANTS | |||
| From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa | 02 Apr 2025 | 00:34:52 | |
On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions. We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success. TAKESHI NISHIKAWA New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream CHEFS WITHOUT RESTAURANTS | |||
| How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf | 13 Mar 2025 | 00:38:09 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth. We discuss:
MARIA BARADELL CHEFS WITHOUT RESTAURANTS | |||
| Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food | 21 Nov 2024 | 00:40:30 | |
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025. JACQUES PEPIN CHEFS WITHOUT RESTAURANTS | |||
| Mastering the Art of Plant-Based Cooking with Joe Yonan | 11 Nov 2024 | 00:55:25 | |
Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations. | |||
| German Heritage Baking: Preserving Tradition with Heidrun Metzler | 31 Oct 2024 | 00:38:20 | |
In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making.
Heidrun Metzler | |||
| Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs | 24 Oct 2024 | 00:55:29 | |
In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you. | |||
| Big Changes Ahead: What’s Next for Chefs Without Restaurants | 18 Oct 2024 | 00:05:27 | |
In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide, aimed at helping aspiring and current personal chefs build and grow their businesses. | |||
| The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook | 09 Oct 2024 | 00:37:10 | |
In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram. They dive into Owen’s love for sandwiches, how he defines a sandwich (spoiler: a hot dog is a sandwich!), and his process for turning classic dishes into fun, new creations. Along the way, they discuss the challenges of creating engaging food content, what it’s like working with other culinary creators, and how Owen is expanding beyond sandwiches with longer-form videos on YouTube. Tune in to hear more about Owen’s unique background, including his Italian and Chinese heritage, and what it’s like to collaborate with icons like Martha Stewart and Giada De Laurentiis. Key Points:
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| Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel | 03 Oct 2024 | 00:57:37 | |
In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging. Sarah shares her journey of building Broma Bakery into a thriving business, as well as her approach to creating recipes that are as delicious as they are accessible. In addition, we dive deep into the development of her cookbook Sweet Tooth, which features a range of recipes from quick weeknight treats to more elaborate desserts for special occasions. Whether you're a home baker, a food blogger, or simply love sweets, this episode offers valuable insights into the world of food blogging and content creation. Topics Discussed:
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| Chef David Burke on Creativity, Craftsmanship and Culinary Innovation | 26 Sep 2024 | 00:33:09 | |
In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years. Key Discussion Points:
DAVID BURKE | |||
| Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta | 19 Sep 2024 | 00:56:04 | |
In this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, Maypop, and the newly opened Italian restaurant, Tana. Michael shares his journey from attending culinary school to working at Restaurant August, and eventually opening his own restaurants. The discussion delves into the complexities of the restaurant industry, including the financial and operational challenges of running multiple establishments, the ongoing debate between sourcing local versus commodity ingredients, and the evolving culinary scene in post-pandemic New Orleans. Michael also offers candid advice for aspiring chefs and restaurateurs, discussing the balance between passion and practicality in the culinary world. MICHAEL GULOTTA | |||
| Reimagining Hungarian Cuisine with Chef Jeremy Salamon of Agi’s Counter | 12 Sep 2024 | 00:47:45 | |
In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022. Jeremy shares his journey from working in some of New York’s finest kitchens, to how his Hungarian heritage inspired him to open Agi’s Counter. We dive deep into his modern interpretations of traditional Hungarian dishes, the personal stories behind his cookbook, and how family traditions have influenced his career. Jeremy also discusses his approach to cooking, how his Hungarian-Jewish roots shape his dishes, and the importance of maintaining authenticity while innovating in the kitchen.
CHEFS WITHOUT RESTAURANTS | |||
| From Punk Drummer to Vegan Private Chef: Aaron Elliott’s Culinary Journey | 05 Sep 2024 | 00:58:04 | |
In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles. CHEFS WITHOUT RESTAURANTS | |||
| 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 | |||
| Super Easy Recipes with Preppy Kitchen's John Kanell - Part 1 | 13 Aug 2024 | 00:31:37 | |
In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen. Topics Discussed:
CHEFS WITHOUT RESTAURANTS | |||
| Navigating Client Communication and Building Authentic Brands with Meghan Kix of BeeCat Creative - Part 2 | 09 Aug 2024 | 00:41:04 | |
In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix for part 2 of their discussion on marketing and branding. You can find part 1 here. Meghan's a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own full-service creative agency, BeeCat Creative. Meghan shares insights from her extensive experience in creative strategy, discussing the value of nurturing customer journeys and creating authentic brand experiences. The conversation also touches on the pitfalls of social media marketing, the importance of quality over quantity, and how businesses can stand out by being true to their values.
CHEFS WITHOUT RESTAURANTS | |||
| Mastering Your Brand with Meghan Kix: A Deep Dive into Marketing and Branding for Food Entrepreneurs - Part 1 | 02 Aug 2024 | 00:37:12 | |
In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix, a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own creative agency, BeeCat Creative. They delve into the essentials of branding, the importance of knowing your target audience, and the challenges of balancing creative integrity with client demands. Whether you’re looking to start your own business, or you're an entrepreneur looking to refine your brand, this episode is packed with valuable insights and practical advice. MEGHAN KIX & BEECAT CREATIVE CHEFS WITHOUT RESTAURANTS | |||
| Heirloom Beans and Beyond: Inside Rancho Gordo with Steve Sando | 15 Jul 2024 | 00:40:32 | |
In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture. Topics Discussed:
CHEFS WITHOUT RESTAURANTS | |||
| Exploring Chinese Gastronomy with Carolyn Phillips | 27 Jun 2024 | 00:59:19 | |
In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched. What You'll Learn:
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| How to Market Your Business by Using Your Car as a Mobile Billboard | 14 Jun 2024 | 00:08:46 | |
Today, I’m diving into a unique and cost-effective marketing strategy that has worked wonders for my personal chef business: using your vehicle as a mobile billboard. If you're a service-based business owner, you’ll want to hear about this!
Links Mentioned:
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| Advice For Writing a Better Cookbook from All Under Heaven's Carolyn Phillips | 06 Jun 2024 | 00:14:53 | |
In this mini-episode of Chefs Without Restaurants, host Chris Spear is joined by the acclaimed author Carolyn Phillips to discuss the art of writing a successful cookbook. Known for her works such as At the Chinese Table, All Under Heaven, The Dim Sum Field Guide, and the upcoming The Art of Chinese Baking, Carolyn shares invaluable insights for aspiring cookbook authors.
Resources Mentioned:
CAROLYN PHILLIPS CHEFS WITHOUT RESTAURANTS | |||
| The Office’s Brian Baumgartner Spills the Beans on Chili and Barbecue | 30 May 2024 | 00:55:01 | |
This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office." Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into the culinary world, turning a 30-second cold open into a culinary journey that includes a best-selling chili cookbook and an upcoming barbecue book. On the show, we dive deep into Brian’s experiences on "The Office," uncovering the behind-the-scenes magic that made the show a cultural phenomenon. We discuss the initial fears of cancellation, the unique documentary-style filming, and why the show still resonates with audiences today. We also explore the famous chili episode, discussing how it was conceived, what went into filming that messy, memorable scene, and how it led to Brian’s unexpected foray into the culinary world. Brian shares his adventures at chili cook-offs, the diversity of chili recipes, and his tips for creating the perfect pot of chili. But the culinary talk doesn’t stop there. Brian shares his love for barbecue, his favorite techniques and recipes, and the communal joy of outdoor cooking. Whether it’s grilling with friends or perfecting a tri-tip, Brian’s passion for cooking shines through. 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. | |||
| 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. | |||
| 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 local store. | |||
| 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 | |||
| 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 | |||
| Teaching Kids Culinary and Business Skills - The Fat Pastor Shawn Niles | 21 Mar 2024 | 00:42:41 | |
This week my guest is Shawn Niles (aka The Fat Pastor). Shawn started his church in 2015, but his love of cooking led him to competing on MasterChef in 2016. What chef Gordon Ramsay told him would change his life forever. SHAWN NILES/THE FAT PASTOR 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 | |||
| Make Better Pizza at Home with Women's Pizza Month Founder Christy Alia | 14 Mar 2024 | 00:46:00 | |
This week my guest is pizza maker and founder of Women’s Pizza Month Christy Alia. Women's pizza month is an online party taking place the whole month of March on Instagram. Of course, you can follow along by checking out the hashtag #WomensPizzaMonth. CHRISTY ALIA and #WomensPizzaMonth 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 | |||
| Talking About The Chef Conference with Founder Mike Traud | 07 Mar 2024 | 00:38:26 | |
This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th. MIKE TRAUD and The Chef Conference 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 To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Perseverance and Adaptation - Christine Van Bloem of The Empty Nest Kitchen | 27 Feb 2024 | 00:45:04 | |
This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, and she had a heart attack, On top of that, she was unable to agree on the terms of her lease renewal with her landlord, and left her kitchen space. CHRISTINE VAN BLOEM 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 To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Beyond Contracts, Invoices, and Deposits: Creating a Less Transactional Experience | 19 Feb 2024 | 00:08:08 | |
In this week’s solo episode of Chefs Without Restaurants, host Chris Spear delves into the controversial yet effective business practices he's adopted for his personal chef business. Chris reveals how he's successfully run his culinary business without the reliance on contracts, invoices, or deposits, placing a significant emphasis on trust and personal connections over formal paperwork. While his method defies many traditional business norms, especially in the personal chef world, Chris explains how this approach hasn’t hindered his success. In fact, it has opened the door to memorable interactions with clients, making each event more than just a transaction. Addressing the nuances of dealing with corporate clients, Chris also touches upon the scenarios where contracts and invoices become necessary, illustrating flexibility and understanding of different business contexts. Despite introducing deposits as a way to secure event dates recently, he maintains his minimalistic and trust-based approach to business dealings.
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 SPONSOR INFO | |||
| The Chef Who's Feeding Oceanside's Houseless Community - Sunny Soto-Brisco of Sunny Street Outreach | 12 Feb 2024 | 00:58:48 | |
This week I have chef Sunny Soto-Brisco. With her wife, they started Sunny Street Outreach to cook and serve restaurant quality meals to the houseless and underserved communities in Oceanside, CA. They're currently working on fundraising for a mobile cafe trailer which, once open, will serve the Oceanside community with coffee and breakfast on the go. YOU CAN DONATE HERE SUNNY STREET OUTREACH 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 SPONSOR INFO To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Caribbean Flavors with a Paleo Twist: Althea Brown’s Culinary Journey from Guyana to the US | 04 Feb 2024 | 01:01:54 | |
In this episode, Chris Spear interviews Althea Brown, creator of the popular blog Metemgee and author of Caribbean Paleo. Althea shares her journey from Guyana to the U.S., discussing how she’s preserving traditional Caribbean recipes while adapting them for the Paleo diet. They dive deep into the challenges of food blogging, including mastering SEO, creating engaging content, and staying true to her culinary roots. Althea also provides tips for aspiring bloggers on finding their unique voice and thriving in a competitive digital space. Whether you’re a fan of Caribbean cuisine, interested in the Paleo lifestyle, or want to learn more about food blogging, this episode is packed with insights you won’t want to miss! Key Topics Discussed:
Timestamps:
ALTHEA BROWN Metemgee YouTube Channel | |||
| Taking a Creative, Culinary Approach to Craft Distilling with Scott Blackwell of High Wire Distilling Co (Part 2) | 27 Jan 2024 | 00:59:07 | |
This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here. 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
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Serial Entrepreneurship in the Food and Beverage Industry with Scott Blackwell of High Wire Distilling Co (Part 1) | 19 Jan 2024 | 00:24:31 | |
This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott’s been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie. 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
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Processed Food, Faux Meat, Culinary Nostalgia, and Reading the Room with Tony Moore of Winning at Work | 08 Jan 2024 | 00:27:52 | |
This week on Chefs Without Restaurants I'm sharing part two of my conversation with Tony Moore. Tony is a seasoned marketing executive and the host of the "Winning at Work" podcast. I was a guest on his podcast, and this is a portion of that episode. Using a blog as a tool for content marketing to provide people with insights into business and the behind-the-scenes aspects Positioning in the market Sharing personal aspects on the business social media pages The importance of understanding the vibe of the party and the preferences of the guests Nostalgia in food Plant-based ingredients and faux meat TONY MOORE 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
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Exploring Mexico's Rich Flavors with Chef Sarah Thompson of Casa Playa | 21 Dec 2023 | 00:40:09 | |
This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refined at New York City’s lauded Cosme. Chef Thompson graduated from the Culinary Institute of America, and amassed experience at some of New York City’s most noteworthy restaurants including Marea and Alder.
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
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Behind the Scenes of Pop-Up Dining with Chef Jonathon Merrick of Family Meal Boise | 09 Dec 2023 | 01:02:26 | |
In this episode we dive into the world of pop-up dining with Chef Jonathon Merrick of Family Meal Boise, an in-home pop-up restaurant he runs. You get a behind-the-scenes look at the challenges and triumphs of running the successful pop-up, and gain insights into menu creation, guest interactions, and the intricacies of hosting unique dining experiences. This episode is a must-listen for anyone interested in the dynamic world of pop-up dining. Key Takeaways:
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
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| Mastering the Grocery Aisle: Tony Moore on Food and Beverage Marketing | 16 Nov 2023 | 00:44:58 | |
This week on Chefs Without Restaurants we're diving into the world of food and beverage marketing with Tony Moore. Tony, a seasoned marketing executive and the host of the "Winning at Work" podcast, brings his extensive experience, sharing invaluable insights into the intricacies of brand marketing in the food industry. Adapting to Market Changes: Tony sheds light on navigating the challenges faced by smaller brands in a market dominated by private labels and larger competitors. 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
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||