In today's episode, we chat with Eden Grinshpan, TV food personality, cookbook author, and beloved host of Top Chef Canada.

Eden opens up about what it really means to follow your curiosity and trust where it leads. Her story starts at Le Cordon Bleu in London and winds through Europe, India, Southeast Asia, and Israel—each stop adding new flavor to how she sees food and the people behind it. She shares the unexpected moments that shaped her career: the phone call that landed her Top Chef Canada, the restaurant that "only lasted a whole year" (and why she's proud of it), and the seven months in India that taught her food is a connector above all else. Eden talks about letting go of perfection, learning to cook with feeling instead of fear, and finding her voice both as a chef and as a person.

Join us as Eden reveals why vegetables deserve "main character energy," the power of condiments to transform any dish, her philosophy on entertaining (casual, bountiful, and happy), and introduces us to her latest cookbook, Tahini Baby—proving that veg-forward cooking should be exciting, not restrictive.

In today’s episode, we chat with Matt Kuerbis, Escoffier Chef Instructor in Plant-Based Culinary Arts and Hospitality & Restaurant Operations Management. A chef-educator and entrepreneur, Matt blends classroom teaching with real-world brand building through his hot sauce company, HYCH.

Matt opens up about the high-stakes pivot behind “Heat You Can Handle.” He explains why trademark conflicts forced a name change from Hoss Soss, how sharpening the brand promise (flavor over fire) clarified positioning, and the practical steps that took HYCH from farmers’ markets and cooler-only sales to retail shelves in 100+ stores—co-packers, process authority letters, brokers, and 3PL fulfillment—while pricing for shrinking margins at scale.

Join us as Matt shares the founder mindset he teaches: conquering “restaurant math” fear, keeping books exit-ready, meeting guests where they are (plant-based, gluten-free, flavor-forward), and taking the very first steps—register the business, define your USP, and validate with real customers. It’s a candid, step-by-step guide for food entrepreneurs who want to turn a product into a brand—and a brand into a business.

In today’s episode, we chat with Chef Stefani De Palma, former Chef de Cuisine at San Diego’s three-Michelin-starred Addison and Head Chef of Team USA at the 2024 Bocuse d’Or Americas.

Stefani shares her journey from starting as a pastry chef to leading Team USA to a gold medal victory in New Orleans, securing their spot at the prestigious Bocuse d’Or finals in Lyon, France. She discusses the intense preparation, the challenges of the competition, and how her experiences have shaped her approach to mentorship and leadership in the culinary world.

Join us as Stefani reflects on her path to culinary excellence and how she led Team USA to gold at the Bocuse d’Or Americas.

Parker Wilks-Bryant is an Escoffier graduate who overcame addiction to not only graduate with honors, but also complete an externship at Pujol, considered by many to be the best restaurant in Mexico City, and is currently ranked the 9th best restaurant in the world by The World’s 50 Best Restaurants.

Today, Parker works for Caruso's, a Michelin Guide restaurant, where he continues to sharpen his skills. He dreams of one day marrying his love of cooking with a second-chance restaurant that helps recovering addicts find hope, healing, and a way forward.

Join us today as we chat with Parker about his journey out of a dark place and into the kitchen. 

Chef Chris McAdams is an Escoffier graduate who has paved his own lane in the culinary industry as an R&D consultant.

Chris specializes in consumer packaged goods (CPG) product development, plant-based protein innovation, recipe and product development, as well as trend-driven ideation.

As a self-proclaimed "culinary gun-for-hire," he has done everything from kitchen and menu design to cross utilization training, helping small mom and pop cafés get off the ground, and much more.

Listen today as we chat with Chef Chris about his transition from a marketing professional to chef and culinary consultant, the impact his culinary education has had on his career, and what it takes to sustain an R&D consulting business.

Kathleen Vossenberg is the Vice President of Academic Affairs at Auguste Escoffier School of Culinary Arts. 

Kathleen joined Escoffier a little over a year ago as the Director of Program Development and was recently promoted to her current leadership position - a role in which she is already delivering tremendous value to our students and the greater culinary community. 

Kathleen has worked with institutions like Illinois Institute of Art and Le Cordon Bleu in Orlando. 

Listen today as we chat with Kathleen about her leadership role in culinary academia, what’s next for Escoffier students, and the impact of global events on the culinary world.

In today’s episode we’re speaking with Dr. Amy Sapola, a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner, and Doctor of Pharmacy with a B.S. in Nutrition.

Dr. Sapola is the Director of Farmacy (that’s farm - F-A-R-M-ACY) at The Chef’s Garden in Huron, Ohio where she works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people. She’s a mother of two young children, master gardener, passionate cook and long-time yogi.

Listen today as we chat with Dr. Sapola about the role that functional and integrative medicine play in wellness and ultimately our wellbeing. 

In today's episode, we chat with Philip Tessier, an award-winning chef, author, coach, culinary partner and innovator.  He was the first American chef to ever place on the podium at the biennial Bocuse d’Or competition in Lyon, France, and coached the 2017 U.S. team to a gold-medal victory, a journey that he recounts in his book: Chasing Bocuse.

Philip began his training in the kitchen at a young age while growing up in Williamsburg, Virginia. He was interested and motivated to learn new techniques and taste new things, so his curiosity often led him to the library searching for cookbooks with exotic recipes. He attended the Culinary Institute of America in Hyde Park, NY and after graduation, to sought out the best kitchens of France, New York and California to hone his craft. Over the course of three decades, Tessier worked at some of the world’s most renowned restaurants including Roger Verge’s Le Moulin de Mougins, Eric Ripert’s Le Bernadin, as well as Thomas Keller’s Per Se, Bouchon and The French Laundry. It was at The French Laundry that Tessier began to train for the pinnacle of culinary achievement, the Olympics of the food world: the Bocuse d’Or.

Listen as we chat with Philip about the road to Bocuse d'Or, building a strong culinary team, and the three principles that guide his work. 

Bobby Stuckey is the Master Sommelier and Co-Owner of Frasca Hospitality Group, a collection of four Colorado restaurants, one of which, Frasca Food and Wine, won the 2019 James Beard Foundation Award for Outstanding Service. 

Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry. Bobby has received some of the restaurant and wine industry's highest honors, such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional and Outstanding Wine Service. In 2000, Bobby worked with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey lead the acclaimed restaurant’s team to earn the James Beard Foundation's Outstanding Wine Service award and San Francisco Magazine recognized him as "Wine Director of the Year.” The French Laundry also received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. 

Listen today as we chat with Bobby about his journey from a busboy to restaurateur, and how he's advocating for an industry in crisis. 

Katrina Markoff is the founder, CEO, and Chocolatier of Vosges Chocolat - a Chicago-based luxury chocolate brand. 

Katrina is a world-traveler who uses her global experiences to bring culture, intuition, and joy to her customers through chocolate. With three boutiques, an ecommerce platform, and international patrons, Katrina is one of the most successful chocolatiers in the industry.  

In the last twenty years Katrina has used vibrant cacao as the medium for her collections. By combining it with indigenous, energetic plants, she is able to communicate a sense of place, terroir or earth as the grounding home that connects the soul of the story to the people who it originates with. She made it part of her mission to use only superior sourced ingredients as an acknowledgement to nature’s secret and potent bounty that she has the honor and responsibility to reveal. Through chocolate she has explored: all seven continents, the Marchesa Casati, African American influences on music, ancient Egypt, aphrodisiacs, the first creative cuisine of Italy, the curiosity of Fermentation, how we taste through our sense of smell and more.
 
Listen today as we chat with Katrina about how she built her luxury chocolate brand, finding your state of flow, and how she uses chocolate to open minds and heart to bring people together and make the world a better place.

Rip Esselstyn is the founder and CEO of PLANTSTRONG, an organization that is helping people lead healthier lives through plant-based nutrition. Rip is a New York Times Bestselling author, world record holder, professional triathlete, former firefighter, and sought after public speaker.

Rip spent a decade as one of the premier triathletes in the world. He then joined the Austin Fire Department where he introduced his passion for a whole-food, plant-based diet to Austin’s Engine 2 Firehouse in order to rescue a firefighting brother’s health. To document his success he wrote the national bestselling book, The Engine 2 Diet, which shows the irrefutable connection between a plant-based diet and good health. He is featured prominently in the documentary Forks Over Knives.

Listen as we chat with Rip about his journey to PLANTSTRONG and the truth behind plant-based food labels.

Chef Bob Scherner is the Executive Chef at Escoffier's Boulder Campus. Chef Bob is a veteran in the industry with over 40-years of experience running some of the best kitchens in the country, including Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant-Telluride, CO. In 2002 he was invited to the James Beard House for the "Rising Star Chef Series" - a prestigious honor that few chefs ever experience. Chef Bob has been featured in Gourmet, Food and Wine Magazine, USA Today, and Wine Spectator, and was voted top 10 restaurants in the US by Esquire Magazine in 2002.

Listen as we chat with Chef Bob about his extensive career and how he helps mold aspiring chefs by keeping them focused on the technique. 

Chad Sarno is a plant-based pioneer whose mission is to prove that eating healthy can be delicious. Chad's journey to a plant-based lifestyle began when he discovered food as the cure for his asthma as a teenager. From that moment, he endeavored to impact the world by alleviating suffering for people, animals and the planet by exposing plant-based alternatives. 

Chad is an internationally respected chefpreneur, author, mentor, and educator. As the co-founder of Wicked Healthy and Gathered Foods, along with his brother Derek, Chad is building a plant-based culinary empire that’s encouraging people to simply eat more plants. He’s the co-author of more than 10 health related books, including the New York Times Best Seller “Crazy Sexy Kitchen”. 

Listen as we chat with Chad about why plant-based eating is so critical, how he and his brother are building their brand, and what’s next for plant-based enthusiasts.

In today’s episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.

Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.

Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don’t just cook, they care.

Dan Lyle is a former Rugby Champion and Director at AEG Rugby. Dan pioneered the game as the first American to play in Europe for the Bath Rugby Team, where he helped the team win their first European Cup Championship in 1998. Dan later played for the US National Team, and was inducted into the US Rugby Hall of Fame in 2016. Although he retired from the game in 2003, he remains an executive leader and advocate for the sport.

Listen as we chat with Dan about his sports career, balancing being an individual and a team member, the importance of mastering the fundamentals in any trade, and how to hone your craft.

Elle Simone is the first African American woman to serve as the resident Food Stylist & Test Cook on America's Test Kitchen on PBS. She has contributed her unique styling abilities to the Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew and Bravo's Chef Roble and Co. In 2013 she founded SheChef, Inc. with Chimere Ward to mentor women chefs of color. 

Where’s the balance between following a recipe and winging-it? Cooking has a fine line between rules and inspiration. Well, the same goes for building a career in culinary arts. There’s a time for following a set path, and a time for allowing serendipity. Today’s guest is Elle Simone who styles foods with a unique sense while breaking barriers for herself and others.

Listen as we chat with Elle about her passion for food, mentoring, and building a thriving career after surviving ovarian cancer. 

Certified Master Chef, Ron DeSantis, is the Chief Culinary Officer at Hungry Planet, a company specializing in chef-crafted plant-based meats. 

He is a former U.S. Marine, and self-proclaimed flexitarian, who found his culinary passion later in life. In his over 25-year career he has served as a guest chef at Camp David and the White House, a CIA instructor, and a Director of Culinary Excellence at Yale University. He has partnered with some of the nation's top brands, including Coca-Cola, Hormel, and now Hungry Planet, driving concept design and the development of innovative, healthy cuisine for kids and adults alike. 

Listen as we chat with Chef Ron about plant-based cuisine, the importance of discipline in developing your craft, and experiencing food through different cultures. 

David Irons is the Vice President of Experience Strategy for Digitas, a global marketing and technology agency that transforms businesses for the digital age. 

David is an Emmy Award Winning product and innovation strategist with deep expertise in research, data and design thinking. He’s built award-winning user-experiences for The Museum of Modern Art, AMC, Harpo Productions, Microsoft, Samsung - and many other big brands. 

Listen as we chat with David about how to develop customer insights and grow your business using qualitative and quantitative data.  

Melissa Trimmer is the Corporate Executive Chef at Dawn Foods. 

She is also an ACF Certified Executive Pastry Chef, and holds the honor of being the 2016 Cutting Edge Award recipient. Melissa has received critical acclaim leading the pastry department of two institutions that received the Bib Gourmand rating from the Chicago Michelin Guides Inaugural Edition in 2010. With over 25 years experience as a culinary professional and being one of the few women in her field, Melissa advocates for individuals to craft their own career.

Listen as we chat with Melissa about her journey as an executive pastry chef, advice for building a fulfilling career, diversity, and the many ways she supports women in the kitchen.

Florencia Palmaz is the CEO of Palmaz Vineyards, a premier winery in Napa Valley, and President of GoodHeart Brand Specialty Foods. 

Coming from a family of farmers, technologists, and serial entrepreneurs, Florencia is no stranger to being a multifaceted expert. Besides managing the family wine business, Florencia is also a food & wine connoisseur and cookbook author. 

Listen as we chat with Florencia about how her family built a revolutionary wine business, specialty foods, technology, and commitment to land and service.

Chef Martin Yan is a renowned Chinese-American chef, cookbook author, and host of the award winning PBS-TV cooking show Yan Can Cook.

Chef Martin hosted more than 1500 episodes of Yan Can Cook over the past four decades -  which has been broadcast in more than 50 countries. As an author, he’s written over two dozen cook books and continues to inspire and support aspiring chefs.

Listen as we chat with Chef Martin about building community by sharing food, celebrating Asian cuisine, evolving as a content creator, and building a brand.

Chef Daryl Shuler is the founder and CEO of Daryl Shular Hospitality Group.

He is the world’s first African American and minority chef to earn the prestigious title of Master Chef - which he received after passing the grueling 130-hour, 8-day exam in 2014.

Daryl has also won twelve gold medals in local and national cooking competitions, including the Culinary Olympics, and has been inducted into the Smithsonian African American Museum in Washington, DC. 

Listen as we chat with Chef Daryl about career advice for struggling young chefs, his passion for educating the next generation of culinarians, and the work ethic and principles that have guided his culinary journey. 

Shawn Wenner is a food entrepreneur and owner of the acclaimed Pastry Arts Magazine, a full-blown multi-media platform for the pastry community. 

Shawn is also the owner of Entrepreneurial Chef, a digital platform and online community that unites all types of food entrepreneurs to share real life lessons and practical advice with one another. 

Listen as we chat with Shawn about how to think big and anticipate trends, evaluating risk as an entrepreneur, and his journey to becoming a global media powerhouse in the foodservice industry.

Chef Albert Schmid is a food historian, educator, and author who holds 13 certifications including Certified Executive Chef®️, Certified Culinary Educator®️, and Certified Cannabis Edibles Professional.

He received his Master of Arts in Gastronomy from University of Adelaide, has taught hospitality management at Sullivan University in Kentucky, and is currently a Chef Instructor at Auguste Escoffier School of Culinary Arts.

Albert has authored a number of books including How to Drink Like a Spy, How to Drink Like a Mobster, The Beverage Manager’s Guide to Wines, Beers and Spirits and many others.

He also spends time as a culinary consultant for companies that need help with cost control, menu development, and strategic planning.

Listen as we chat with Albert about his favorite cocktails, research process for writing books, cannabis cooking, consulting, and all things food.

In today’s episode, we chat with Kristen Kish, Escoffier Chef-in-Residence, award-winning chef, and host of Bravo’s Top Chef.

A Korean adoptee raised in Michigan, Kristen discovered her passion for cooking at a young age. After working in various Boston kitchens, she competed on Season 10 of Top Chef, ultimately winning the coveted title. Since then, she’s published a cookbook, starred in hit shows like Fast Foodies on TruTV and Iron Chef on Netflix, and in 2023, took over as the host of Top Chef for its 21st season—earning Primetime Emmy nominations for both herself and the show. Kristen is also the chef/partner of Arlo Grey in Austin, TX, the creator of KISH Aperitif, and the host of Restaurants at the End of the World on National Geographic/Disney+.

Join us as Kristen discusses her role at Escoffier, how she balances ambition with authenticity, and gives us a peek into her new memoir, Accidentally on Purpose.

Gene Fritz is a culinary educator, curriculum design consultant, and executive chef.

A voice in culinary education for over thirty years, Gene had been a culinary instructor at Colorado State University and Washington State University, as well as the Director of Culinary Operations at Johnson & Wales University.

His vast experience includes working in fine-dining restaurants, cooking in the U.S. Army, and winning and judging numerous culinary competitions.

In order to pursue his passion for mentoring young culinarians, Gene began serving as a culinary arts and hospitality management teacher at Battle Ground High School in Washington.

Listen as we chat with Gene about his wide-spanning career as a teacher and a chef, creating atmospheres for culinarians to explore and excel, and the future of culinary education.

Farmer Lee Jones is a speaker, farming expert, and part of the founding family of "The Chef’s Garden" — a farm that uses innovative technology and traditional farming techniques to deliver high quality produce to some of the world’s leading chefs.

Farmer Lee places a big emphasis on following the natural rhythm of Mother Nature and the ability to look at nutrition on a seasonal basis.

He has appeared on ABC World News and as a judge on the Food Network’s Iron Chef America, Restaurant: Impossible. His many awards include The James Beard Foundation’s “Who’s Who in Food & Beverage" and being named as one of The Daily Meal’s “60 Coolest People in Food” for several years in a row.

Listen as we chat with Farmer Lee about sustainable farming techniques, genetically-modified produce, working with high-level chefs, and his life as a farmer.

John Bogosian is a serial entrepreneur and former CEO of Zingfit, a software platform designed to help boutique fitness studios manage their business. 

John’s past entrepreneurial ventures include online retail software, in-store organic grocery, digital marketing consulting, content management software, and a Wall Street food delivery service. He takes a creative customer-based approach to launch every new business, in lieu of a traditional planning process.

In his spare time, he is also an educator, musician, avid cook, and hockey player.

Listen as we chat with John Bogosian about food entrepreneurship, education tech, pursuing your passion, health & wellness, and bringing a business idea to life.

Chef Kimberly Brock Brown is the President of the American Culinary Federation (ACF), the largest professional chefs' organization in North America. Chef Kimberly is also the first African-American woman elected to the board of the ACF and has contributed to the culinary industry for over 40 years. 

Chef Kimberly also actively participates as a culinary arts educator, speaker, and mentor. She appears as a regular guest chef on Charleston’s “Low Country Live” program and is the author of “Here I Am!: Chef Kimberly's Answer to the Question 'Where Are the Female and Minority Chefs?'” She is also a contributor to several other books, including “Real Women, Real Leaders: Surviving and Succeeding in the Business World” and “Toques in Black: A Celebration of Black Chefs”. 

Listen as we chat with Chef Kimberly about leading a large organization, mentorship, fostering diversity, and the future of the culinary industry.

Jesper Jonsson is a Chef Instructor at Auguste Escoffier School of Culinary Arts in Boulder, CO, and a 37-year industry veteran.

Jesper moved to the south of France from Denmark at the age of 12, where he received his formal culinary education and training. He has worked as a private chef in numerous countries including France, Denmark, Switzerland, Italy, and the United States - and even served as chef of the Danish ambassador in Rome.

Jesper is a recipient of the Disciple d’Escoffier award and a board member of the American Culinary Federation.

Listen as we chat with Jesper about European food culture, being a private chef, life as a chef instructor, and the value of culinary education.

Chef Charles Carroll is an award winning-author, eight-time Culinary Olympian, speaker, producer, and Executive Chef of River Oaks Country Club in Houston, Texas.

Charles has traveled the world mentoring and speaking to chefs, students, and culinary professionals. He has received over ninety national and international awards, including chapter Chef of the Year in 1988, 2005 and the American Culinary Federation President’s Medallion four times.

In 2011 and 2013, Charles organized Operation Honoring Our Troops. With 21 celebrities and a support team, he raised $450,000, produced 8 shows and fed 8,000 troops a home-cooked meal in the middle of a war zone in Afghanistan. He later received the Honorable Order of Saint Martin Award from the US Army for his support of the soldiers based in the Middle East.

Listen as we chat with Chef Charles about mentorship, managing a country club kitchen, service, and the current state of the culinary industry.

Chef Curtis Duffy is the Executive Chef and owner of Ever, his latest two-Michelin star restaurant in Chicago. 

Chef Curtis has built several world-renowned restaurants. His previous restaurant, “Avenues at The Peninsula Hotel Chicago”, earned two Michelin stars, and “Grace” received two Michelin stars in its first year and three Michelin stars the next four years in a row. 

He won the James Beard Foundation’s Best Chef, Great Lakes Award in 2016, as well as numerous accolades including the Forbes Travel Guide’s Five-Star rating and AAA’s Five-Diamond rating. At Auguste Escoffier School of Culinary Arts, a $25,000 scholarship in Chef Curtis's name is awarded.

Listen as we chat with Chef Curtis about his philosophy on cooking, running a Michelin star restaurant, charity, and his journey to the top of the culinary industry.

Chef Austin Yancey is the CEO and Founder of Elite Personal Chefs, a platform where high-level culinary professionals can offer their services to clients. 

Before founding his company, Chef Austin served as a culinary instructor at Le Cordon Bleu, Kendall College, and Auguste Escoffier School of Culinary Arts. He also held a chef role at the world-renowned 3-Michelin-star restaurant Alinea in Chicago. 

Listen as we chat with Chef Austin about working in a Michelin star restaurant, his experience teaching and mentoring young chefs, and the opportunities that exist for culinarians in the private chef world.

Lance McWhorter is the Executive Chef and Owner of Culture ETX restaurant in eastern Texas.

After leaving the military, Lance returned to his love of cooking where he found success as an entrepreneur and competitor. He was a contestant on the Food Network’s Chopped, and more recently the local winner of the prestigious Cochon 555 competition.

Listen as we chat with Lance about adjusting to life after the military, launching a restaurant, winning cooking competitions, and the importance of service.

Tiffany Moore is a U.S. Army Veteran, entrepreneur, and co-owner of the exquisite Event Hall @ Cascade, located in South West Atlanta.

While deployed to Kuwait in support of Operation Iraqi Freedom, Tiffany suffered an injury downrange that required multiple cervical spine surgeries and rendered her unable to walk for a time. Doctors told her that due to the injury, she would never be able to open a restaurant or work in the culinary industry, since it demands significant physical labor.

However, through sheer grit and determination, Tiffany was able to graduate with honors from Auguste Escoffier School of Culinary Arts in 2019 and win multiple grants to start her very own restaurant, Lola Pecan.

Listen as we chat with Tiffany about starting a restaurant, culinary education, adjusting to civilian life after the military, and how to achieve your goals despite overwhelming setbacks.

In today’s episode, we chat with Maria Zouves, a Greek-American soprano, educator, director, producer, and current Escoffier student pursuing a degree in Holistic Nutrition & Wellness.

As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Estates Theatre in Prague and Opera Tampa. A celebrated performer, Maria made her Carnegie Hall debut in 1997 and is now preparing for a return to Don’t Tell Mama Cabaret Theatre in New York City to promote her upcoming classical cabaret album, Everything.

Join us as Maria shares her inspiring journey from opera to culinary school, delves into the deep connection between food and the arts, and discusses how she’s inspiring others to live with intention and purpose.

Greg Bell is an author, motivational speaker, and founder of Water The Bamboo® Center For Leadership.

He is the author of the books Water The Bamboo: Unleashing The Potential Of Teams And Individuals and What's Going Well? The Question That Changes Everything, which outline his philosophy of patience in the process of growth.

Greg is also a Certified Speaking Professional - the highest earned designation from the National Speakers Association - in addition to being a TEDx Talk alum and an advisory board member for the Portland TEDx conference series.

He has worked with Fortune 500 companies like Nike, Disney, and Comcast, sports teams such as Oregon Ducks Football, Gonzaga Bulldogs Basketball, and the NBA’s Portland Trail Blazers, as well as Auguste Escoffier School of Culinary Arts. 

Listen as we chat with Greg about the keys to success in relationships, leadership, and business.

Robert Danhi is a research chef, educator, TV show host, and award-winning cookbook author.

An expert in Southeast Asian cuisine, Chef Robert was the host of Taste of Vietnam, a globally-broadcast, 26-episode TV docuseries that highlighted culinary traditions throughout each of the provinces in Vietnam. He was also a judge on Top Chef Vietnam.

His book Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore was also a finalist for a James Beard award. Currently, Robert's work is focused on Flavor360, a multimedia software platform for research chefs to capture the flavor experience of food.

Listen as we chat with Robert about traveling through Southeast Asia, eel soup, R&D, culinary education, and using technology to innovate in the culinary industry.

Dina Altieri is the Director of Culinary Enterprises at UMOM New Day Centers in Phoenix, Arizona - a non-profit organization that helps fight homelessness in underserved communities. 

With over thirty years of leading kitchens, educating, and training young culinarians, Dina is one of the foremost leaders in culinary education today. Some of her many accolades including winning National Chef Educator of the Year in 2011 and receiving the Cutting Edge Award in 2015 from the American Culinary Foundation. 

Listen as we chat with Dina about the value of being a culinary educator, mentorship, softball, serving underprivileged communities, and the importance of always being open to learning. 

Andy Clark is an expert baker and owner of Moxie Bread Co., a Colorado bakery and coffee shop. He's also the proprietor of a retail grain mill and the chairman of the Colorado Grain Chain, a local non-profit group which seeks to preserve ancient grains. 

During the COVID-19 pandemic, Andy and his team had to innovate and reinvent the bakery, as well as use their resources to help struggling local farmers.

Listen as we chat with Andy about opening a non-traditional bakery, adapting to COVID, serving one's local community, and music. 

Lauren Lewis is a yogi and chef with expertise in plant-based cuisine. She has operated a personal chef and culinary education business for nearly twenty years, and also served as personal chef of Colorado Governor Jared Polis for over a decade.

She combines her deep passion of food and yoga in her workshops and regularly conducts retreats and one-on-one sessions on healthy living with clients.

Listen as we chat with Lauren about her thoughts on health & wellness, intuitive cooking, balancing priorities, and how to align food & movement in leading a better life.

Chef Frank Vollkommer is the Director of Culinary Industry Development at Auguste Escoffier School of Culinary Arts, and one of only 11 Certified Master Pastry Chefs in the nation - the highest level of pastry chef certification that one can receive.

Frank carries decades of experience as a chef, educator, business owner, and research & development chef. His creations have been featured in publications such as So Good: The Magazine of Haute Patisserie, Pastry Arts Magazine and Baking and Pastry North America. To top it off, he’s also a champion motorcycle road racer and gold medal winner at the Culinary Olympics.

Listen as Chef Frank shares his thoughts on his career success, entrepreneurship, culinary R&D, and honing one's craft while taking on challenges.

From martial arts to memory competitions, in this episode we speak with the rockstar Executive Chef André Natera of the Fairmont Hotel in Austin, Texas, board member of the Texas Food & Wine Alliance, and host of the Run the Pass podcast & web series.

Chef André is an active individual - a former mixed martial artist and a culinary industry veteran who has held over 10 executive chef positions from Fairmont Hotels to Omni Hotels. A big proponent of education and mentorship, he has a progressive learning environment in his kitchen designed for culinary professionals to be creative.

Listen as we chat with André about work ethic, starting a restaurant, martial arts, culinary mentorship, and how to create a strong team culture in the kitchen.

Shane Witters Hicks, an Escoffier graduate, a private chef, and plant-based culinary specialist, completed his undergraduate degree in physics with a minor in computer science and environmental sustainability, and then spent the first six months after graduation working as a power systems engineer.

Shane decided to switch his career to working in the restaurant industry, before enrolling at Auguste Escoffier School of Culinary Arts. After graduating in May 2020, he started his own company, The Soulful Spread, which offers two primary services — delivering meals as a private chef and teaching virtual cooking classes. Listen as Shane shares about his experience as an entrepreneur, and how plant-based cooking is shaping the culinary industry.

In today’s episode, we chat with Brian Blum and Evan Kaplan, two expert recruiters from Gecko Hospitality—an esteemed partner of Escoffier.

With over 20 years of experience in restaurant operations and staffing, Brian has held leadership roles at Applebee’s, Ragazzi’s, and Houlihan’s. His deep understanding of what makes a business thrive and his passion for community impact make him a powerhouse in hospitality recruitment. Evan, an award-winning recruiter and sommelier, brings a wealth of knowledge in executive search and talent acquisition. With experience in hotels, resorts, and private clubs, he has helped countless professionals secure top positions in the industry.

Join us as Brian and Evan share exclusive resume tips, interview strategies, and career insights to help you stand out in today’s competitive job market. 

In today’s episode, we chat with Kevin Boehm, a James Beard Award-winning restaurateur.

With a career spanning three decades and over 40 restaurants opened, Kevin has redefined the dining experience. From launching his first six-table restaurant at 23 to co-founding the acclaimed Boka Restaurant Group with his partner Rob Katz, Kevin’s influence is undeniable. Boka has earned 13 consecutive Michelin stars, and Kevin and Rob have been named TimeOut Chicago’s Restaurateurs of the Year, Eater National’s Empire Builders of the Year, and won the James Beard Award for Best Restaurateur in 2019.

Join us as we explore Kevin’s inspiring path from small-town dreamer to hospitality visionary, how he builds award-winning restaurants, and his insights on the future of dining.

In today’s episode, we chat with Trenin Nubiru, a graduate of Escoffier's culinary and baking & pastry programs.

Trenin’s journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Trenin competes on prestigious stages and prepares for the prestigious Coupe du Monde de la Pâtisserie and Bocuse d’Or. 

Join us as we dive into Trenin’s remarkable transition from the Army Band to the world of American cuisine, his commitment to excellence, and the power of self-discovery.

In today’s episode, we chat with Chef Jesse Ito, co-founder of Philadelphia’s Royal Sushi & Izakaya. 

A first-generation Japanese Korean American, Jesse refined his skills at his family’s restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he’s celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef Mid-Atlantic 2024. He’s also preparing to launch Dancerobot, a high-energy restaurant serving Japanese comfort food.

Join us as we explore Jesse’s culinary journey, from family traditions to his leadership style and his commitment to mental health and sobriety.

In today’s episode, we chat with Natalia Lepore Hagan, a 2022 Escoffier graduate with honors and the founder of Midnight Pasta Co.

After experiencing profound personal loss, Natalia shares how she channeled her grief into building Midnight Pasta Co.—a beacon of joy and community. Since earning her culinary degree, she’s taught over a thousand people the art of making fresh pasta and hosted unforgettable events that blend food, fun, and connection. Natalia’s passion for cooking was passed down from her grandfather, and it’s evident in the poetic, theatrical way she speaks about this beloved craft.

Join us as we explore her rich Italian heritage, her background in performing arts, and the transformative, healing power of these memorable culinary experiences.

In today’s episode, we chat with Dylan Trotter, a 33-year-old Chicago native and the son of famed chef Charlie Trotter. 

Dylan reflects on growing up in his father’s iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father’s former restaurant space, Dylan is dedicated to keeping his father’s legacy alive. He’s not just preserving his father’s memory; he’s revitalizing it by digitizing his father’s work and organizing pop-up dinners with other culinary legends.

Join us as we explore family dynamics, advice for today’s culinarians, and the lasting impact of Charlie Trotter on the culinary world.