How The Sausage Is Made with Chef Chris Cosentino - Details, episodes & analysis

Podcast details

Technical and general information from the podcast's RSS feed.

How The Sausage Is Made with Chef Chris Cosentino

Chef Chris Cosentino

Arts

Frequency: 1 episode/18d. Total Eps: 149

How The Sausage Is Made, is where Chef Chris Cosentino talks with chefs, restaurateurs, athletes, philanthropists, and others who inspire him. Each episode looks beneath the surface, behind the curtain, and digs deep to learn how people got to where they are now in there careers. Wins, losses, mistakes and everything in between.

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Apple

Data updated on 06/11/2026

Recent rankings

Latest chart positions across Apple Podcasts and Spotify rankings.

Apple Podcasts

🇨🇦 Canada - Food
09/11/2026
#90
🇺🇸 USA - Food
09/11/2026
#98
🇨🇦 Canada - Food
08/11/2026
#73
🇺🇸 USA - Food
07/11/2026
#93
🇨🇦 Canada - Food
06/11/2026
#79
🇺🇸 USA - Food
06/11/2026
#94
🇨🇦 Canada - Food
01/11/2026
#78
🇨🇦 Canada - Food
28/10/2026
#100
🇺🇸 USA - Food
28/10/2026
#78
🇨🇦 Canada - Food
27/10/2026
#79

Spotify

No recent rankings available

Shared links between episodes and podcasts

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https://www.instagram.com/chefchriscosentino
3 shares
https://www.instagram.com/chefmariamazon
2 shares
https://www.instagram.com/stayhungree
2 shares

RSS feed quality and score

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RSS feed quality

To improve

Score global : 32%

Publication history

Monthly episode publishing history over the past years.

Year

Latest published episodes

Recent episodes with titles, durations, and descriptions.

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Chef David Bazirgan

Episode 145

Wednesday, November 4, 2026 • Duration 01:04:49

Chef David Bazirgan is chef partner at UNI, one of Boston’s most celebrated dining destinations. Chef Bazirgan is also a partner in Hayz Dog in San Francisco’s Hayes Valley, a boutique hot dog concept known for its irreverent, chef-driven “loaded” dogs.

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Chef Sara Bradley

Episode 144

Wednesday, October 21, 2026 • Duration 01:28:40

Chef Sara Bradley is a nationally renowned, award-winning chef and proprietor of freight house, the restaurant she opened in her native Paducah, KY. she’s a 2025 James Beard award semi-finalist, a two-time runner-up on bravo’s top chef competition, and the first ever chopped legend on the food network, as well as a chopped champion.

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Chef Francis Ang

Episode 143

Wednesday, October 7, 2026 • Duration 01:18:48

Chef Francis Ang is a Filipino-American chef whose work is driven by a deep commitment to heritage, community, and craft. Born in San Francisco and raised in the Philippines, Ang’s culinary perspective bridges cultures—bringing together classical technique with the bold flavors, stories, and traditions of Filipino cuisine. In 2021, the couple brought their vision to life with Abacá, a contemporary Filipino-Californian restaurant in San Francisco’s Fisherman’s Wharf. At Abacá, Ang highlights the richness of Filipino flavors through the lens of Northern California’s seasonal bounty, guided by a philosophy rooted in respect—foringredients, culture, and the people behind them.

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Chef Rishi Kumar

Episode 142

Wednesday, September 23, 2026 • Duration 01:30:27

Chef Rishi Kumar is Co-Founder/ Culinary Director, MIRRA and Mariela‍ restaurants. He is a Singapore-born, globally trained chef whose cuisine bridges cultures with precision, storytelling, and a modern lens on regional technique.restaurants.

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Chef Aarthi Sampath

Episode 141

Wednesday, August 26, 2026 • Duration 01:08:12

Aarthi Sampath is a Mumbai-born, New York–based chef and entrepreneur who trained at Johnson & Wales University and honed her craft in acclaimed kitchens like Junoon, The Breslin, and the Rainbow Room. She gained national recognition on Food Network, winning Chopped and defeating Bobby Flay on Beat Bobby Flay, and built a thriving meal program with CookUnity that now serves tens of thousands of meals weekly across the U.S. In May 2026, she opened Drāvida in Manhattan's East Village, her debut restaurant celebrating the flavors of the South Asian diaspora across India, Sri Lanka, Pakistan, the Caribbean, and beyond.

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Chef Mark Tarbell

Episode 140

Wednesday, August 12, 2026 • Duration 01:21:57

Chef Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin’s La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier’s l'Academie du Vin.

Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell’s Restaurant. Tarbell’s has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network’s “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award’s as the host of AZ PBS’s “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master.

Mark Tarbell’s restaurants and retail wine shops include Tarbell’s Restaurant, T’s Wine Bar, The Wine Store, Tarbell’s Catering, Tarbell’s The Goods at Phoenix Sky Harbor Airport Terminal 4 and The Tavern at Terminal 3.

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FEAST or famine

Wednesday, July 22, 2026 • Duration 01:57

What happens to the food on our plates as the climate continues to change? Feast or Famine: Climate on the Table is a new short film series I’ve created that explores that question, through my lens as both a chef and a cyclist. Five short films will each explore a different area of our food system through conversations with farmers, fishermen, ranchers, winemakers, chefs, and scientists, all on the front lines of climate change. We’ve all seen the impacts firsthand—from flash floods and drought to wildfires—along with the uncertainties of extreme weather patterns that affect the Soil & Water - the two common threads that bring food to the table, or leave it bare.

Join me on this journey to figure out what’s happening and what we can do to protect the planet and the food we love and need to survive.

Watch Now on my Youtube channel

https://youtube.com/playlist?list=PLTgUBgLpxTGqkX5ag3G131bcFRwI7orx4&si=qY5P_pVKUhBF2qCr

Feast or Famine was fueled by @protectourwinters Advocacy & Adventure Alliance Grant in partnership with @11thhourracing with support from @athleticbrewing.

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Chef Nick Wong

Episode 139

Wednesday, July 8, 2026 • Duration 01:18:40

Nick Wong is the Co-Owner and Executive Chef of Agnes and Sherman, Houston Heights’ Asian American diner-inspired concept, a 2026 James Beard Award Finalist for Best New Restaurant.

Chef Kari Shaughnessy

Episode 133

Wednesday, June 24, 2026 • Duration 02:01:21

In 2023, Chef Kari Shaughnessy founded Hayward, a restaurant now in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley. The menu reflects Chef Kari's dedication to seasonal, farm-led flavors and her expertise in fermentation and whole animal butchery. Within just a year, Hayward became a finalist for the 2024 James Beard Best New Restaurant award, cementing Kari's place as a cornerstone of the community and Chef Kari's future as a national leader advocating for rural foodways.

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Chef Adam Sobel

Episode 137

Wednesday, June 10, 2026 • Duration 01:31:28

Adam Sobel is a chef, restaurateur, entrepreneur, and builder of teams driven by one simple belief: hospitality is about how you make people feel. Today, as the founder of Aether Group, Adam is focused on creating soulful, culture-driven concepts that blur the lines between food, music, art, and community. That entrepreneurial drive extends beyond restaurants. Adam is the founder of Sobelini Pizza Crunch, a chef-driven CPGbrand born from his obsession with bold flavor and texture.

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How The Sausage Is Made with Chef Chris Cosentino - Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

RSS feed quality and score

Publication history

Latest published episodes

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Related Shows Based on Content Similarities

How The Sausage Is Made with Chef Chris Cosentino - Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

Instagram68

RSS feed quality and score

Publication history

Latest published episodes

Similar podcasts and content

Related Shows Based on Content Similarities

Apple Podcasts

Spotify

Related Shows Based on Content Similarities

Instagram68

Other24

YouTube2