Chefs Without Restaurants

Chefs Without Restaurants

The Chefs Without Restaurants Network

Join Chris Spear as he interviews food and beverage entrepreneurs who've taken a unique path in the culinary world. His guests include caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and more – all individuals who've paved their own way in the culinary world. With over 30 years of experience in the hospitality industry, including his own personal chef business, Perfect Little Bites, Chris is dedicated to helping others grow and succeed in the food and beverage industry. Tune in to hear their inspiring stories and valuable insights on the road less traveled in the food and beverage industry.

Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food

Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food

Send us a textWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the ins

Nov 21, 2024 • 40:30

Mastering the Art of Plant-Based Cooking with Joe Yonan

Mastering the Art of Plant-Based Cooking with Joe Yonan

Send us a textJoin 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. Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to

Nov 11, 2024 • 55:25

German Heritage Baking: Preserving Tradition with Heidrun Metzler

German Heritage Baking: Preserving Tradition with Heidrun Metzler

Send us a textIn 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. She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—ad

Oct 31, 2024 • 38:20

Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs

Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs

Send us a textIn 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.BEN MIMSBuy the book CrumbsBen Mims on Instagram & ThreadsCHEFS WITHO

Oct 24, 2024 • 55:29

Big Changes Ahead: What’s Next for Chefs Without Restaurants

Big Changes Ahead: What’s Next for Chefs Without Restaurants

Send us a textIn 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 new podcast will feature

Oct 18, 2024 • 5:27

The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook

The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook

Send us a textIn 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 fu

Oct 9, 2024 • 37:10

Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel

Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel

Send us a textIn 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 accessi

Oct 3, 2024 • 57:37

Chef David Burke on Creativity, Craftsmanship and Culinary Innovation

Chef David Burke on Creativity, Craftsmanship and Culinary Innovation

Send us a textIn 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

Sep 26, 2024 • 33:09

Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta

Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta

Send us a textIn 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 establis

Sep 19, 2024 • 56:04

Reimagining Hungarian Cuisine with Chef Jeremy Salamon of Agi’s Counter

Reimagining Hungarian Cuisine with Chef Jeremy Salamon of Agi’s Counter

Send us a textIn 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 h

Sep 12, 2024 • 47:45

From Punk Drummer to Vegan Private Chef: Aaron Elliott’s Culinary Journey

From Punk Drummer to Vegan Private Chef: Aaron Elliott’s Culinary Journey

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. They discuss the intersections between music and f

Sep 5, 2024 • 58:04

Exploring Landrace Heirloom Grains & Sustainable Farming | Glenn Roberts of Anson Mills

Exploring Landrace Heirloom Grains & Sustainable Farming | Glenn Roberts of Anson Mills

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:The Importance of Landrace Crops: A deep dive into what landrace crops are, their signif

Aug 29, 2024 • 1:21:26

The Business of Food Content Creation with Preppy Kitchen’s John Kanell

The Business of Food Content Creation with Preppy Kitchen’s John Kanell

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. In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal

Aug 22, 2024 • 15:42

Super Easy Recipes with Preppy Kitchen's John Kanell - Part 1

Super Easy Recipes with Preppy Kitchen's John Kanell - Part 1

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.To

Aug 13, 2024 • 31:37

Navigating Client Communication and Building Authentic Brands with Meghan Kix of BeeCat Creative - Part 2

Navigating Client Communication and Building Authentic Brands with Meghan Kix of BeeCat Creative - Part 2

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. They explore how to effectively manage client expectations, the importance of automating processes to save time, and how to strike a balance between providing exce

Aug 9, 2024 • 41:04

Mastering Your Brand with Meghan Kix: A Deep Dive into Marketing and Branding for Food Entrepreneurs

Mastering Your Brand with Meghan Kix: A Deep Dive into Marketing and Branding for Food Entrepreneurs

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 bran

Aug 2, 2024 • 37:12

Heirloom Beans and Beyond: Inside Rancho Gordo with Steve Sando

Heirloom Beans and Beyond: Inside Rancho Gordo with Steve Sando

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:Steve's Journey: Steve recounts his eclectic career path, including h

Jul 15, 2024 • 40:32

Exploring Chinese Gastronomy with Carolyn Phillips

Exploring Chinese Gastronomy with Carolyn Phillips

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 Fish

Jun 27, 2024 • 59:19

How to Market Your Business by Using Your Car as a Mobile Billboard

How to Market Your Business by Using Your Car as a Mobile Billboard

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! Episode Highlights:Introduction to Vehicle Marketing: Learn why using your vehicle as a mobile billboard can be a game-changer for your business.My Experience and Setup: I share the details of how I set up my car with magnets, a QR code, and business card hol

Jun 14, 2024 • 8:46

Advice For Writing a Better Cookbook from All Under Heaven's Carolyn Phillips

Advice For Writing a Better Cookbook from All Under Heaven's Carolyn Phillips

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. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Ca

Jun 6, 2024 • 14:53

The Office’s Brian Baumgartner Spills the Beans on Chili and Barbecue

The Office’s Brian Baumgartner Spills the Beans on Chili and Barbecue

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 Br

May 30, 2024 • 55:01

Cooking with Pat Lee: A Food Content Creator's Journey

Cooking with Pat Lee: A Food Content Creator's Journey

This week I have Pat Lee, a food content creator and private chef who resides in Delaware. In the previous life, Pat worked in the financial industry. But in the early days of the Covid pandemic, he lost his job. Like many of us, he was spending a lot of time at home. Being unemployed, he was looking for ways to tighten his budget. One of the things he did was focus on cooking food at home. This eventually led to him creating cooking videos, where he teaches people how to be better cooks at home

May 20, 2024 • 56:17

Using Pizza to Raise Awareness and Money for Muscular Dystrophy with The Real Billy Z

Using Pizza to Raise Awareness and Money for Muscular Dystrophy with The Real Billy Z

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.As his body underwent changes, he found solace and a newfound passion in the kitchen. He traded his jersey for an apron, re-focusing his energy on becoming a better h

May 1, 2024 • 1:15:48

Modernist Cuisine, Sustainability, Culinary Traditions and More with Nathan Myhrvold

Modernist Cuisine, Sustainability, Culinary Traditions and More with Nathan Myhrvold

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.While working at Microsoft, he

Apr 19, 2024 • 58:55

Stolen Recipes, Scrapple, Bill Murray and Bad Service

Stolen Recipes, Scrapple, Bill Murray and Bad Service

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.The other story is about scrapple, an original recipe of mine, and how a large spice company might have appropriated this recipe, passe

Apr 12, 2024 • 19:39

Exploring Bottled-in-Bond Bourbon with Bernie Lubbers of Heaven Hill Distillery

Exploring Bottled-in-Bond Bourbon with Bernie Lubbers of Heaven Hill Distillery

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.We also discuss whiskey tastings and tasting notes in general. I asked him about the price of bottles, especial

Mar 27, 2024 • 46:13

Teaching Kids Culinary and Business Skills - The Fat Pastor Shawn Niles

Teaching Kids Culinary and Business Skills - The Fat Pastor Shawn Niles

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.Wanting to combine his two passions, Shawn started a program for at-risk youth in Yakima, WA called Urban Kitchen, to teach them culinary and business skills. At the end of the program, the students would open and run a 3-night pop-up restaurant. He would later start BiteClub Ya

Mar 21, 2024 • 42:41

Make Better Pizza at Home with Women's Pizza Month Founder Christy Alia

Make Better Pizza at Home with Women's Pizza Month Founder Christy Alia

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 wanted to shine a spotlight on many of the women in pizza, so she took to Instagram to start this. Anyone can participate, and she encourages you to do a post, dedicating it to a woman that you’d like to highlight.In addition, she’s partne

Mar 14, 2024 • 46:00

Talking About The Chef Conference with Founder Mike Traud

Talking About The Chef Conference with Founder Mike Traud

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.Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio SanchezMIKE TRAUD and The Chef ConferenceThe Chef Conference on InstagramThe Ch

Mar 7, 2024 • 38:26

Perseverance and Adaptation - Christine Van Bloem of The Empty Nest Kitchen

Perseverance and Adaptation - Christine Van Bloem of The Empty Nest Kitchen

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 sp

Feb 27, 2024 • 45:04

Beyond Contracts, Invoices, and Deposits:  Creating  a Less Transactional Experience

Beyond Contracts, Invoices, and Deposits: Creating a Less Transactional Experience

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 explain

Feb 19, 2024 • 8:08

The Chef Who's Feeding Oceanside's Houseless Community - Sunny Soto-Brisco of Sunny Street Outreach

The Chef Who's Feeding Oceanside's Houseless Community - Sunny Soto-Brisco of Sunny Street Outreach

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 HERESUNNY STREET OUTREACHThe Sunny Street Outreach WebsiteSunny Street Outreach on InstagramDonate to help them with their Communit

Feb 12, 2024 • 58:48

Caribbean Flavors, Paleo Remixes  with Althea Brown of Metemgee

Caribbean Flavors, Paleo Remixes with Althea Brown of Metemgee

This week I have Althea Brown. After moving to the United States from Guyana, Althea started a blog called Metemgee where she shares traditional Guyanese recipes. Due to health reasons, Althea now follows a paleo diet. But you don’t have to follow a paleo diet to enjoy her recipes. In fact, Althea shares both traditional recipes, and Paleo remixes on her website, and in her new book Caribbean Paleo. Some topics discussed and key takeaways in this episode:Best practices that Althea swears by, fro

Feb 4, 2024 • 1:01:54

Taking a Creative, Culinary Approach to Craft Distilling with Scott Blackwell of High Wire Distilling Co (Part 2)

Taking a Creative, Culinary Approach to Craft Distilling with Scott Blackwell of High Wire Distilling Co (Part 2)

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.We talk about taking a creative, culinary approach to craft distilling, using premium, specialized ingredients such as Jimmy Red Co

Jan 27, 2024 • 59:07

Serial Entrepreneurship in the Food and Beverage Industry with Scott Blackwell of High Wire Distilling Co (Part 1)

Serial Entrepreneurship in the Food and Beverage Industry with Scott Blackwell of High Wire Distilling Co (Part 1)

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. Next week's episode will focus on the distill

Jan 19, 2024 • 24:31

Processed Food, Faux Meat, Culinary Nostalgia, and Reading the Room with Tony Moore of Winning at Work

Processed Food, Faux Meat, Culinary Nostalgia, and Reading the Room with Tony Moore of Winning at Work

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.Episode HighlightsUsing a blog as a tool for content marketing to provide people with insights into business and the behind-the-scenes aspects Positioning in the marketSharing personal aspects on the business social media pages The importance of unde

Jan 8, 2024 • 27:52

Exploring Mexico's Rich Flavors with Chef Sarah Thompson of Casa Playa

Exploring Mexico's Rich Flavors with Chef Sarah Thompson of Casa Playa

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

Dec 21, 2023 • 40:09

Behind the Scenes of Pop-Up Dining with Chef Jonathon Merrick of Family Meal Boise

Behind the Scenes of Pop-Up Dining with Chef Jonathon Merrick of Family Meal Boise

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:Pop-Up Dining Experiences:Evolution of

Dec 9, 2023 • 1:02:26

Mastering the Grocery Aisle: Tony Moore on Food and Beverage Marketing

Mastering the Grocery Aisle: Tony Moore on Food and Beverage Marketing

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.Episode HighlightsUnderstanding Grocery Store Product Placement: Tony shares strategies for effective product placement in grocery stores and the role of brand ambassadors.Direct-

Nov 16, 2023 • 44:58

Unlocking Business Potential with Alex Hormozi's 'More, Better, New' - Insights by Chris Spear

Unlocking Business Potential with Alex Hormozi's 'More, Better, New' - Insights by Chris Spear

In this solo episode, host Chris Spear delves into the 'More, Better, New' principle, a concept coined by entrepreneur Alex Hormozi. Chris applies this philosophy to his own business, discussing its impact on decision-making and efficiency, particularly in the realm of marketing his personal chef business. This episode offers valuable insights for entrepreneurs and culinary professionals looking to streamline and enhance their business strategies.ALEX HORMOZIAlex's free courses $100M Offers and

Nov 11, 2023 • 6:59

Get More Reviews for Your Business

Get More Reviews for Your Business

Do you want to get more reviews for your business? If so, this is the episode for you. I’ll tell you step-by-step how I started to get at least one review from almost every customer. This tactic uses printable QR codes, takes less than 15 minutes of work, and costs nothing. Listen to learn how you can employ this technique.Buy the Thank You Cards mentioned in this episode CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship pag

Nov 2, 2023 • 7:37

Build and Grow Your Personal Chef Service with Larry Lynch of the USPCA

Build and Grow Your Personal Chef Service with Larry Lynch of the USPCA

This week, my guest this week is Larry Lynch, president of the United States Personal Chef Association.Topics Discussed:Food safetyRegulations, the health department, and cooking in your homeCustomer acquisitionEvents and meal prepPricingChef-for-hire platforms and hireachef.comLARRY LYNCH AND THE UNITED STATES PERSONAL CHEF ASSOCIATIONThe USPCA WebsiteHire a ChefThe USPCA's  Instagram, X(Twitter) and FacebookCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially

Oct 27, 2023 • 1:03:37

What is Good Food?

What is Good Food?

What is Good Food?On last week's podcast I spoke with chef Rollie Wesen.  He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families having a sit-down meal together (or not). This side conversation didn't fit into our full-length conversation, but it was something we're both passionate about, so

Oct 19, 2023 • 10:57

The Jacques Pépin Foundation and Culinary Education with Rollie Wesen

The Jacques Pépin Foundation and Culinary Education with Rollie Wesen

This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.Jacques decided that he wanted the foundation to focus on

Oct 13, 2023 • 55:09

Competitive Cooking at the Highest Level with Chef Corey Siegel

Competitive Cooking at the Highest Level with Chef Corey Siegel

This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or.  This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level.But you also might know Corey from his TikTok and Instagram videos where he cooks a recipe after the ingredients and equipment magically seem to fall from the sky. We talk ab

Oct 5, 2023 • 58:54

Exploring Maryland Foodways with Old Line Plate’s Kara Mae Harris

Exploring Maryland Foodways with Old Line Plate’s Kara Mae Harris

This week I have Kara Mae Harris of the blog Old LIne Plate, where she's been exploring Maryland foodways since 2010. Last year, Kara released a book titled Old Line Plate, the same as her blog. It was a collection of some of her favorite posts throughout the years. But it’s more as a historical document, than a straightforward cookbook. This October Kara's back with a new cookbook called Festive Maryland Recipes. For this book, Kara worked with a recipe developer to make sure the recipes were o

Sep 29, 2023 • 1:04:02

Tiffani Thiessen on Getting Creative with Leftovers, and Her New Cookbook Here We Go Again

Tiffani Thiessen on Getting Creative with Leftovers, and Her New Cookbook Here We Go Again

On this week's podcast we have Tiffani Thiessen. She’s probably best known for her roles as Kelly Kapowski on Saved By the Bell, and Valerie on Beverly Hills 90210.   But today she’s not here to talk about acting. We’re talking about her new cookbook Here We Go Again (her second cookbook), which will be released on September 26th. The book tackles the topic of leftovers and how to creatively recycle and upcycle them. So, if you’re someone who cooks, which is pretty much everyone, this show is fo

Sep 21, 2023 • 41:32

Exploring Scottish Cuisine with Scotland's National Chef Gary Maclean

Exploring Scottish Cuisine with Scotland's National Chef Gary Maclean

On this week's podcast we have Scotland's national chef Gary Maclean, a role he was offered after winning season 16 of Masterchef: The Professionals. Gary recently released The Scottish Kitchen, a cookbook of traditional Scottish recipes adapted for a North American audience using ingredients they would be able to find. Topics Discussed Haggis- What it is and how to modify the recipe in North AmericaThe importance of culinary education and teaching children  about food and nutrition at a young a

Sep 14, 2023 • 50:42

Brad Leone on the Bon Appetit Test Kitchen and Launching His New YouTube Channel

Brad Leone on the Bon Appetit Test Kitchen and Launching His New YouTube Channel

In this episode of Chefs Without Restaurants, we have Brad Leone. Brad is known for his prominent role at the Bon Appétit test kitchen. Over time, he climbed the ranks to become the Test Kitchen Manager. It was during this period that Brad's magnetic personality and cooking prowess shone through in the form of the video series It’s Alive! This series, known for its humor and laid-back style, garnered a devoted fanbase and revolutionized Bon Appetit's online video content. My personal favorite is

Sep 6, 2023 • 57:10

How Complacency Can Kill Your Business

How Complacency Can Kill Your Business

This week I want to talk about how complacency can kill your business (or at least hurt it). I run a personal chef business, and have been doing it for 11 years now. When I started out doing it on the side, I was a little scrappy. I did guerrilla marketing. I did a lot of networking. I was regularly sending out my email newsletter.  As my business and customer base grew, I slowed down on some of those tactics. Fast forward to this summer...business kind of sucks, and I realized that I hadn't bee

Aug 16, 2023 • 9:40

Measurable Metrics For Success in the Kitchen, Structuring Your Business, and Finding Your Community with Justin Khanna

Measurable Metrics For Success in the Kitchen, Structuring Your Business, and Finding Your Community with Justin Khanna

On this week's podcast, we have Justin Khanna, the founder of Repertoire, a hospitality education company, and the host of The Repertoire Podcast.  We talk about measurable metrics for success in the kitchen, including working clean. We also dive into the realm of podcasting itself. Justin shares valuable insights on guest outreach and workflow management. We discuss the dynamics of working with PR agencies, and why it's not always about landing guests with huge followings.We also talk about bei

Jul 12, 2023 • 1:46:09

Exploring the World of Immersive Culinary Retreats with Lisa Donovan and Julie Belcher of Rêverie Retreats

Exploring the World of Immersive Culinary Retreats with Lisa Donovan and Julie Belcher of Rêverie Retreats

On this week’s show, I have Lisa Donovan and Julie Belcher of Rêverie Retreats. These retreats are the kind of trips that I want to take. Travel to the Loire Valley... Take a French pastry lesson with an acclaimed baker...Have a natural wine tasting. Plenty of time to eat and relax. Maybe make some new friends.You’ll learn how and why Lisa and Julie started this, and how you can join them on one of these excursions. We talk about how they select the partners and purveyors they work with, natural

Jun 30, 2023 • 53:47

Knife Drop with YouTube Sensation and MasterChef Finalist Nick DiGiovanni

Knife Drop with YouTube Sensation and MasterChef Finalist Nick DiGiovanni

This week my guest is Nick DiGiovanni. Nick was a MasterChef finalist on season 10, which he did while attending Harvard. Since then, he’s been creating food and cooking content online. His YouTube channel recently passed the 10 million subscriber mark, and he has over 11 million followers on TikTok. His videos are both educational and funny, often done in collaboration with other celebrities and and YouTube personalities. He’s made slushies with Mr Beast, chili with Kevin from the office, and r

Jun 21, 2023 • 59:04

A Middle Eastern Pantry with Lior Lev Sercarz

A Middle Eastern Pantry with Lior Lev Sercarz

This week, my guest is Lior Lev Sercarz. Lior is the chef, spice blender, and owner of La Boîte, a spice shop in New York City. He's previously released the cookbooks The Art of Blending, The Spice Companion and Mastering Spice. This week, he released his 4th book, A Middle Eastern Pantry. In this new cookbook he focuses on the everyday ingredients used throughout this vast region, including Turkey, Tunisia, Yemen, Iran, Iraq, Israel, Armenia, Jordan, and more, as he offers an homage to the pan

Jun 16, 2023 • 59:06

Salad, Pizza and Wine with Ryan Gray and Janice Tiefenbach

Salad, Pizza and Wine with Ryan Gray and Janice Tiefenbach

This week on Chefs Without Restaurants I speak with Ryan Gray and Janice Tiefenback of Elena and Nora Gray restaurants in Montreal. They recently released a cookbook called Salad Pizza Wine. During our conversation, Ryan and Janice shared their insights on the evolving Montreal food scene and how they've embraced change in their own establishments. We dicuss into the importance of cultivating a healthy restaurant culture for both staff and customers, emphasizing the crucial role of leadership.Di

Jun 9, 2023 • 54:16

Quitting Social Media with Chef Krimsey Lilleth

Quitting Social Media with Chef Krimsey Lilleth

This week I have Krimsey Lilleth. She’s the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close her North Hollywood restaurant in Spring 2020. She knew she wanted to share her recipes with her fans so they could re-create their favorite dishes at home, which is what inspired her to write her first cookbook.Last year I released my full episode with her, which can be found

Jun 2, 2023 • 12:02

Locally Sourced: Chef Andre Uribe's Recipe for Culinary Success

Locally Sourced: Chef Andre Uribe's Recipe for Culinary Success

In this episode, I speak with Andre Uribe, a personal chef and the co-owner of Sustainable Meals Oregon. We delve into Andre's journey as a chef and his foray into video and storytelling, which now includes his own audio and video podcast, Chef Therapy.During our conversation, Andre talks about how he crafted his business model, devised a pricing structure, and strategically positioned himself in the market. His culinary enterprise places a strong emphasis on meal prep using locally sourced ingr

May 26, 2023 • 46:51

Deposits, Payment Methods and Horror Stories with Chef Matt Collins

Deposits, Payment Methods and Horror Stories with Chef Matt Collins

This week I speak with chef Matt Collins about payment methods and deposits, with a side or horror stories. Whether you work in the food industry or not, if you receive payment for your services, you won't want to miss this.We cover various options for payment methods, including cash, check, Venmo, Zelle, Paypal and Square. We talk deposits: when to request them and how much to ask for. Additionally, we discuss fees and gratuity. Tune in to gain valuable insights and practical tips on handling p

May 12, 2023 • 34:30

Nourishing People and the Planet: A Conversation with the Twin Chefs Behind Servis Events

Nourishing People and the Planet: A Conversation with the Twin Chefs Behind Servis Events

On today's show, I have Nicolas and Stephen Servis, identical twin brothers who founded Servis Events, a private dining service based in Bucks County, Pennsylvania. You’ll learn how the brothers pivoted during the early days of the pandemic to start their business.Nicolas and Stephen's passion for farm-to-table cuisine flourished during their time as chefs de partie at The Mainland Inn, where they tackled full animal butchery, gardening, and more. Later, while volunteering at Quarry Hill Farm, S

May 3, 2023 • 49:04

Easy Allergy-Free Cooking with Kayla Cappiello

Easy Allergy-Free Cooking with Kayla Cappiello

Do you or someone you love have a food allergy or intolerance? Or maybe you're a chef who cooks for people and wants to get better at accommodating customers with dietary restrictions. In this episode of Chefs Without Restaurants, Chris speaks with Kayla Cappiello, the author of the new book "Easy Allergy-Free Cooking," about food allergies and how to cook delicious meals that are safe for those with dietary restrictions.Kayla has celiac disease, is lactose intolerant, and is allergic to tree nu

Apr 6, 2023 • 42:17

The Best Hire You Can Make For a Personal Chef Business

The Best Hire You Can Make For a Personal Chef Business

This week on Chefs Without Restaurants we have chef Kyle Shankman. Kyle is the chef and owner of Speak Easy Supper Club, an exclusive dining experience in the Atlanta area. As tickets for Speak Easy are hard to come by, Chef Shankman also finds a way to feed folks as a private chef and cooking class instructor.A chef for two decades, Kyle has run multiple restaurant kitchens as an executive chef and consultant, taught hundreds of cooking classes for home cooks, been the personal chef to A-List c

Mar 29, 2023 • 8:56

Chef Kyle Shankman on His Home-Based Speak Easy Supper Club

Chef Kyle Shankman on His Home-Based Speak Easy Supper Club

This week on Chefs Without Restaurants we have chef Kyle Shankman. Kyle is the chef and owner of Speak Easy Supper Club, an exclusive dining experience in the Atlanta area. As tickets for Speak Easy are hard to come by, Chef Shankman also finds a way to feed folks as a private chef and cooking class instructor.A chef for two decades, Kyle has run multiple restaurant kitchens as an executive chef and consultant, taught hundreds of cooking classes for home cooks, been the personal chef to A-List c

Mar 29, 2023 • 57:08

Elevated Home Cooking: Approachable and Affordable Recipes with Chef Christine Flynn

Elevated Home Cooking: Approachable and Affordable Recipes with Chef Christine Flynn

This week on Chefs Without Restaurants we have Christine Flynn, the proprietor of The Good Earth Winery in Ontario, Canada, and executive chef and partner at iQ Food Co. She recently released her second cookbook, "A Generous Meal."We talk about her culinary background, including her early love of food and cooking, and how her parents' three-bite rule helped her develop her palate. We discuss her cooking style, which she describes as elevated home cooking that is both approachable and affordable.

Mar 23, 2023 • 49:59

An Intro to Thai Food and Cooking with Chef Pailin Chongchitnant

An Intro to Thai Food and Cooking with Chef Pailin Chongchitnant

This week I have chef Pailin Chongchitnant, host of the YouTube channel Pailin’s Kitchen, and author of the companion website Hot Thai Kitchen. She recently released her 2nd cookbook, Sabai: 100 Simple Thai Recipes for Any Day of the Week.This episode is a primer on Thai food and cooking. She dispels some Thai food myths, and shares her top five items for stocking a Thai pantry at home. We discuss why she was compelled to write another cookbook, and she shares how she grew her YouTube channel to

Mar 16, 2023 • 54:07

It's Time to Stop Nickel and Diming Your Clients - Provide an All-Inclusive Experience Instead

It's Time to Stop Nickel and Diming Your Clients - Provide an All-Inclusive Experience Instead

On this week's podcast, I address the issue of nickel and diming your customers. Instead, I offer the alternative, which is providing an all-inclusive experience. I believe that many costs, such as providing china and linens, or covering travel expenses, should be considered a part of the cost of doing business. If you want to position your business as high-end or luxury, you should figure out your total costs, and give the client one number instead of an itemized bill.What do you think? Hit me

Mar 8, 2023 • 5:41

How to Become a Successful Personal Chef

How to Become a Successful Personal Chef

I started Chefs Without Restaurants to help other people grow their food businesses. Because I’ve been working as a personal chef for 11 years now, I have a lot of firsthand knowledge about what you can do to grow a personal chef business.I was recently interviewed by meez for their blog about some do’s and don’ts of the personal chef business. If you’re not familiar with meez , they’re an online tool that lets you digitize all of your recipes and keep them in one place. You can easily scale the

Mar 1, 2023 • 8:53

Cooking Up Retro Recipes with Bobby Hicks

Cooking Up Retro Recipes with Bobby Hicks

This week I speak with Bobby Hicks, the man behind Retro Recipes Kitchen, the online video series where he cooks up the good, the bad, and the weird from vintage cookbooks. His videos can be found on TikTok, Instagram, and YouTube (all linked below).As a food content creator, we talk about how he came up with the idea, and some of his challenges. I ask him about some of his favorite, and least favorite, recipes he's made. He also discussses his "Antiquated or AI-Generated" recipe experiment.BOBB

Feb 22, 2023 • 59:43

Starting a Pop-Up Restaurant with Sam Fore of Tuk Tuk Sri Lankan Bites

Starting a Pop-Up Restaurant with Sam Fore of Tuk Tuk Sri Lankan Bites

On today’s show I have chef Sam Fore, the Sri Lankan-American chef and recipe developer who’s known for her wildly popular Tuk Tuk Sri Lankan Bites pop-ups. She was recently honored by The James Beard Foundation Awards as a semi-finalist for best chef in the southeast. On today’s show you’ll find out how this former marketer made the jump into the pop-up restaurant world.In 2016, after hosting a number of traditional Sri Lankan brunches at her place, Sam decided it was time to move these gatheri

Feb 8, 2023 • 47:41

Monetizing Chef Referrals with Derrick Fox

Monetizing Chef Referrals with Derrick Fox

This week is a follow-up episode with Chef Derrick Fox. You might have heard my full episode with him last week. Derrick went from being a punk rock drummer to cooking on MasterChef season six where he was the runner-up, followed by a season of all-stars. He currently works as a private chef, and is also the man behind the Epic Mega Cookie Co,  and host of the podcast A Bunch of Losers. In this short episode, we jump right into the topic of getting paid for chef referrals. Should you ask for mon

Feb 1, 2023 • 9:52

Punk Drummer Turned MasterChef - Private Chef Derrick Fox on Epic Mega Cookies and Gordon Ramsay

Punk Drummer Turned MasterChef - Private Chef Derrick Fox on Epic Mega Cookies and Gordon Ramsay

This week we have private chef Derrick Fox. You'll learn how this punk rock drummer went from playing the Warped Tour to cooking for Gordon Ramsay, Derrick was the runner-up on season 6 of MasterChef, and then returned for all-stars. He's since started a private chef business, the Epic Mega Cookie Co, and a podcast called A Bunch of Losers where he speaks to other non-winning reality show contestants.DERRICK FOXDerrick's InstagramEpic Mega Cookie CoA Bunch of Losers PodcastDerrick's YouTubeCHEFS

Jan 25, 2023 • 56:16

Terence Tomlin's Road to Recovery After a Stroke, and Launching a Line of Ice Creams

Terence Tomlin's Road to Recovery After a Stroke, and Launching a Line of Ice Creams

This week I speak with chef Terence Tomlin for the second time. In 2017, Terence suffered two strokes while working at his restaurant, leaving the right side of his body paralyzed. Despite this setback, Terence has been able to regain much of his strength and has even gone on to compete in Baltimore's Mason Dixon Master Chef Tournament, and winning the seafood competition at The Maryland Foodie Fest.Terence has spent the last few years hosting both private and public dinner parties. Now, he's ta

Jan 18, 2023 • 34:51

How a Vegan Diet and Lifestyle Change Literally Saved Her Life with Christina Pirello of Christina Cooks

How a Vegan Diet and Lifestyle Change Literally Saved Her Life with Christina Pirello of Christina Cooks

On the Chefs Without Restaurants podcast this week I have chef Christina Pirello of Christina Cooks. After already losing her mother to cancer, Christina was diagnosed with terminal leukemia in her mid-20s. Not wanting to undergo traditional treatment for cancer, she ultimately changed her diet and lifestyle, and her cancer went into remission. She’s been cancer-free for more than 37 years now.Christina wanted to share what she’d learned about food and cooking, and Christina Cooks was born. She

Jan 11, 2023 • 59:48

Should You Work For Free?

Should You Work For Free?

This week I talk about working for free. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there isn't a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes at the ribbon-cutting ceremony for a new car dealership? There are lots of people looking to trade your services for "exposure", but does it actually ever help move the needle from a bu

Jan 4, 2023 • 8:02

The Future of The Chefs Without Restaurants Podcast

The Future of The Chefs Without Restaurants Podcast

As 2022 comes to a close, I want to thank all of the listeners, guests, and people who have supported this podcast. As I get ready to continue with shows in 2023, I want to know what you want to hear. Please take 5 minutes to fill out this survey. It's only 7 questions and is anonymous. I'm going to use this information to make the Chefs Without Restaurants podcast even better.THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEYCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to su

Dec 28, 2022 • 3:29

All About Olive Oil with Master Miller David Garci-Aguirre of Corto

All About Olive Oil with Master Miller David Garci-Aguirre of Corto

This is the olive oil episode. This week, I speak with David Garci-Aguirre, the master miller at Corto. This one ingredient probably touches more dishes than any other ingredient except salt. But how much do we know about it? David likes to say that it's the ingredient that farm-to-table forgot. Nobody knows where it came from, who made it, or how it got made. But on this episode, we're going to change that.Did you know that much of the oil on the market is already rancid when you purchase it? T

Dec 21, 2022 • 48:13

Start and Grow a Successful Personal Chef Business with Imrun Texeira

Start and Grow a Successful Personal Chef Business with Imrun Texeira

Chef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.Imrun’s worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award f

Dec 14, 2022 • 59:44

Bringing Filipino Food to Charleston with Nikko Cagalanan of Mansueta’s

Bringing Filipino Food to Charleston with Nikko Cagalanan of Mansueta’s

On this week's episode, we have chef Nikko Cagalanan. Born and raised in the Philippines. Nikko grew up in a family that loved food. His dad cooked. His aunt cooked. And his grandmother, Mansueta, cooked. Sure, he didn’t always want to be in the kitchen, but food was an integral part of their family. Eventually, he moved to the United States, landing in Massachusetts. Cooking wasn’t his career back then. Nursing was. But, like many of us who feel the kitchen calling us, Nikko decided he wanted t

Dec 7, 2022 • 40:45

A Look at Culinary School Today with Johnson & Wales University Chef Instructor Russ Zito

A Look at Culinary School Today with Johnson & Wales University Chef Instructor Russ Zito

On this week's episode, we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. You might have heard our "What is a Chef" mini-episode.Chef Zito was one of my instructors and my senior advisor when I was a student at Johnson & Wales University. But a lot has changed since I graduated in 1998. I wanted to find out how the school, and the curriculum, have changed (or stayed the same) since I've been gone. He talks about the newer courses and classes

Nov 29, 2022 • 53:52

Community, Collaboration, and Education- Three Years of Chefs Without Restaurants

Community, Collaboration, and Education- Three Years of Chefs Without Restaurants

Thank you for three years and 100,000 downloads. This week marks the three-year anniversary of the podcast, and last week we hit 100,000 total downloads, so I thought I'd do something a little different. This is a re-post of the first podcast episode. The show was co-founded with Andrew Wilkinson of Pizza Llama, and back then, Andrew took on much of the hosting duties. He was with the show for the first four months.On the show, Andrew and I talk about the foundations of Chefs Without Restaurants

Nov 23, 2022 • 32:36

Chef Carla Hall Talks Top Chef, the Shift from Caterer to Food Media, and How to Make Amazing Biscuits

Chef Carla Hall Talks Top Chef, the Shift from Caterer to Food Media, and How to Make Amazing Biscuits

On this week's show, we have chef Carla Hall. She was a contestant on Bravo's Top Chef and Top Chef All-Stars.  Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series “The Chew”. She's been on multiple Food Network programs, was a judge on Netflix's Crazy Delicious, and is a culinary contributor to “Good Morning America”.  She's the author of four cookbooks, in addition to a number of cookbooks put out by The Chew.We discuss her Top Chef experience, and why she wanted

Nov 16, 2022 • 1:02:08

Learn to Garden and Cook Italian Food with Ciao Italia Host Mary Ann Esposito

Learn to Garden and Cook Italian Food with Ciao Italia Host Mary Ann Esposito

On this episode, we have chef, author, and TV personality Mary Ann Esposito. She's the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito. The author of fourteen cookbooks, most recently, Ciao Italia: Plant, Harvest, Cook!, Mary Ann has worked beside world-renowned chefs Julia Child, Jacques Pepin, Martin Yan, and countless others. When not filming, Mary Ann can be found giving hands-on cooking classes.Her new book takes the reader on a seasonal home garde

Nov 9, 2022 • 42:29

Bringing Global Flavors to Tulsa, Oklahoma and Beyond with Chef Shannon Smith

Bringing Global Flavors to Tulsa, Oklahoma and Beyond with Chef Shannon Smith

This week's guest is Shannon Smith. She’s a cook, teacher, and traveler based in Tulsa, OK. She's traveled to more than 50 countries, meeting and cooking with people, from home cooks to restaurant chefs, while documenting it on her blog. She also uses her travels to teach women how to cook, and helps to finance their businesses using micro-loan programs. Her charity work includes Vizavance, a program that provides eye care to the homeless, as well as Hope Haven Rwanda, a school for impoverished

Nov 2, 2022 • 54:07

Mentorship and Leadership in the Food Industry - What is a Chef with Russ Zito of Johnson & Wales University

Mentorship and Leadership in the Food Industry - What is a Chef with Russ Zito of Johnson & Wales University

On this week's "What is a Chef?" episode we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. I asked him what his definition of a chef was, and his response revolved around leadership, mentorship, and exchanging ideas. This segment will not be included in our full conversation which will be released in a few weeks, so subscribe now so you can catch the rest of our conversation. RUSS ZITORuss's InstagramRuss's TwitterCHEFS WITHOUT RESTAURANTSIf

Oct 26, 2022 • 11:18

Foraging, Transplanting Ramps, and Snail Farming with Clark Barlowe

Foraging, Transplanting Ramps, and Snail Farming with Clark Barlowe

Clark Barlowe is a seventh-generation North Carolinian. Growing up learning how to hunt ginseng with his grandfather, Clark learned to look at the plants around him for the potential nutrients and delicious ingredients that they held while respecting their limitations and responsible foraging. He was formally trained as a chef at Johnson and Wales University. After stages at The French Laundry and El Bulli, followed by positions at Chez Pascal and Clyde’s Restaurant Group, Clark refined his expe

Oct 19, 2022 • 48:15

What is a Chef with Carla Hall

What is a Chef with Carla Hall

This week we have a "What is a Chef?" episode with Carla Hall. Carla is a chef, cookbook author, two-time Top Chef contestant, and former co-host of The Chew. Our full conversation will be released in a few weeks. Subscribe to the podcast now so you don't miss it.CARLA HALLCarla's WebsiteCheck out Carla's BooksCarla's InstagramCarla's YouTube Channel Carla's Facebook PageCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can do

Oct 12, 2022 • 7:13

How to Make and Use Masa with Masienda Founder Jorge Gaviria

How to Make and Use Masa with Masienda Founder Jorge Gaviria

This week’s guest is Jorge Gaviria, founder of Masienda, and author of the new book Masa. On the show, you’re going to get the Masienda origin story, and find out why it all started with the corn. Jorge explains nixtimalization, which is the process of turning corn into masa, and how to nixtamilaze and grind your own corn at home.For those who just want to buy the masa harina, I asked him about water temperature, hydration, and the differences between the corn types. We also talk about brand par

Oct 5, 2022 • 47:41

Chefs as Leaders in the Community - What is a Chef with Clark Barlowe

Chefs as Leaders in the Community - What is a Chef with Clark Barlowe

This week's "What is a Chef" episode is with Clark Barlowe. He’s a chef, former restaurant owner, cooking instructor, forager, and now... law student.Stay tuned for my full episode with him which will be released soon.CLARK BARLOWEClark’s Website Potential PantryClark's InstagramCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our A

Sep 28, 2022 • 4:10

A Restaurant Closure, Recipe Development and How to Work with Brands with Chef Taffy Elrod

A Restaurant Closure, Recipe Development and How to Work with Brands with Chef Taffy Elrod

This week's guest is Taffy Elrod. She’s a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.We discuss the closure of her restaurant in upstate New York, and the transition to recipe development, content creation, brand deals, and teachingTaffy ElrodTaffy’s WebsiteTaffy’s InstagramTaffy’s TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can do

Sep 21, 2022 • 45:29

Luladey Moges on Ethiopian Cooking and Her New Cookbook Enebla: Recipes From an Ethiopian Kitchen

Luladey Moges on Ethiopian Cooking and Her New Cookbook Enebla: Recipes From an Ethiopian Kitchen

This week, I speak with Luladey Moges. She's the author of the new cookbook Enebla: Recipes From an Ethiopian Kitchen. Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, she learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has t

Sep 14, 2022 • 42:14

Cobra Kai Actor Dan Ahdoot on Persian Cooking, Dining Out and Green Eggs & Dan

Cobra Kai Actor Dan Ahdoot on Persian Cooking, Dining Out and Green Eggs & Dan

This week, in preparation for Season 5 of Cobra Kai, we're re-releasing our episode with  Dan Ahdoot. who plays Anoush on the show. He’s a standup comic, actor, writer, producer, and podcast host. He's also the host of Food Network's Raid the Fridge. He's garnered fans as a character actor on the shows The Crew, Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel’s Kickin’ It. On his podcast Green Eggs and Dan, he takes a new look at “you are what you eat,” and brings listene

Sep 7, 2022 • 55:20

How to Make Better Sourdough Bread with Andy Roy of Twin Bears Bakery

How to Make Better Sourdough Bread with Andy Roy of Twin Bears Bakery

This week we have a short episode about how to make better sourdough bread. This was part of a much longer conversation with Andy Roy of Twin Bears Bakery in Frederick, Maryland. At Twin Bears, they make 100% naturally-leavened bread.When I asked about how to make better bread at home, Andy shared his tips for making better sourdough, which isn't just reserved for home bakers. The rest of our conversation will be released shortly. Below you can also find links to the books Andy mentions in the p

Aug 31, 2022 • 18:12

Ukrainian Chef Anna Voloshyna and Her New Cookbook Budmo!

Ukrainian Chef Anna Voloshyna and Her New Cookbook Budmo!

This week's guest is chef Anna Voloshyna. She's a Ukrainian-born, California-based chef, blogger, and culinary instructor. Her upcoming cookbook Budmo! (out September 27th) celebrates classic Eastern European recipes with a modern, creative twist.On the show, we discuss her upbringing and life in Ukraine, where she lived until she was 21.  We talk about the food she grew up with and loves, but also the current war with Russia. Food is political, and you need to understand some of the history to

Aug 24, 2022 • 50:54

How to Grow Your Personal Chef Business with Airbnb

How to Grow Your Personal Chef Business with Airbnb

This week I talk about how you can grow your personal chef business using vacation rental properties like Airbnb and VRBO. This has been where the majority of my business has been coming from for the past five years. I’ve talked about it as part of other podcast episodes but thought it warranted a standalone episode. If you want to make more money cooking as a personal chef or caterer, tune in to find out my top tips for acquiring more customers staying at rental properties. Do you have tips you

Aug 17, 2022 • 10:12

What is a Chef with Taffy Elrod

What is a Chef with Taffy Elrod

This week's "What is a Chef" episode is with Taffy Elrod. She’s a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.Stay tuned for my full episode with her which will be released soon.Taffy ElrodTaffy’s WebsiteTaffy’s InstagramTaffy’s TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Wi

Aug 10, 2022 • 11:45

Creating a Kitchen Pantry Representing Time and Place- with Daniel Liberson of Lindera Farms

Creating a Kitchen Pantry Representing Time and Place- with Daniel Liberson of Lindera Farms

This week's guest is Daniel Liberson of Lindera Farms, a nature reserve in Delaplaine, Virginia. There, Daniel forages for items local to the area, and creates fermented pantry items for both restaurants and home cooks.  His products include vinegar made from ramps, paw paws, and Virginia berry, as well as items like crab apple verjus, pecan tamari, and applewood soy sauce.Besides discussing vinegar-making and fermentation, we talk about business topics like the cost of running restaurants, how

Aug 3, 2022 • 50:34

The Recipe Tool That Helps Save Time, Cut Costs and Improve Execution - with Meez Founder Josh Sharkey

The Recipe Tool That Helps Save Time, Cut Costs and Improve Execution - with Meez Founder Josh Sharkey

This week's guest is Josh Sharkey. He's the founder of Meez, an online recipe tool that helps you save time, cut costs and improve execution. Josh talks about how he started Meez, and gives a rundown of its functions and how it works.Josh has a culinary degree from Johnson & Wales University, and has worked in some of the best restaurants in the U.S. Besides an overview of Meez, we also discuss the customer experience, how he built and grew his business, some of his favorite resources, and what

Jul 27, 2022 • 43:53

One Moment Can Change Your Life - with Philadelphia Chef Eli Kulp

One Moment Can Change Your Life - with Philadelphia Chef Eli Kulp

This week's guest is Eli Kulp. He's the co-founder and culinary director of High Street Hospitality Group, as well as the host of both The Chef Radio Podcast and Delicious City Philly Podcast He has been a finalist for JBF Best Chef Mid-Atlantic, Best New Chef- Food & Wine Magazine, Chef of the Year- Eater and Philadelphia Inquirer.We recently released our "What is a Chef" episode with him. On this full episode, we discuss how one moment can change your whole life. Hear Eli talk about the Amtrak

Jul 20, 2022 • 59:01

Keep Being Curious - Master Pastry Chef Christopher Curtin of Éclat Chocolate

Keep Being Curious - Master Pastry Chef Christopher Curtin of Éclat Chocolate

This week's guest is Christopher Curtin, the certified master pastry chef, and chocolatier behind Éclat Chocolate, which he founded in West Chester, PA in 2004. After attending culinary school, he spent 14 years honing his skills alongside the world’s top chocolate makers across Belgium, France, Germany, Switzerland, Spain and Japan. Éclat has received acclaim including being named one of the “Best Chocolates in America” by Bon Appétit magazine. Christopher has collaborated with the likes of Ant

Jul 12, 2022 • 43:16

Chefs as Teachers - What is a Chef with Eli Kulp

Chefs as Teachers - What is a Chef with Eli Kulp

This week's "What is a Chef" episode is with Eli Kulp. He's the co-founder and culinary director of High Street Hospitality Group, as well as the host of both The Chef Radio Podcast and Delicious City PodcastHe has been a finalist for JBF Best Chef Mid-Atlantic, Best New Chef- Food & Wine Magazine, Chef of the Year- Eater and Philadelphia Inquirer.Stay tuned for my full episode with him which will be released soon. ELI KULPEli's InstagramChef Radio PodcastDelicious City PodcastCHEFS WITHOUT REST

Jul 5, 2022 • 7:36

Do One Thing Really Well - Talking Breakfast Tacos with Liz Solomon Dwyer of King David Tacos

Do One Thing Really Well - Talking Breakfast Tacos with Liz Solomon Dwyer of King David Tacos

This week I’m talking breakfast tacos with Liz Solomon Dwyer, founder of King David Tacos. An Austin native, Liz brought her love of the breakfast taco to NYC. What started as a drop-off catering business, then grew from two breakfast taco carts to over 50 locations across NYC. Her tacos can now be found at retail partners like Whole Foods and Stumptown, as well as their brick-and-mortar location. We talk about what makes a good breakfast taco, the challenges of hot-holding eggs, and working wit

Jun 28, 2022 • 43:19

Mentorship, Growing Your Employees, and Letting Them Leave

Mentorship, Growing Your Employees, and Letting Them Leave

This week is a solo episode. The topic was prompted by Ray Delucci of Line Cook Thoughts who posed the question "How do you motivate your staff in the food industry?" My reply was "Find out what their goals are, and where they see their path going. Then, try to help them get to that place, even if it means that they’ll leave you and go elsewhere eventually. Too many bosses try to hold their employees back." But I wanted to dig deeper, so here's a little more. I talk about mentorship, knowing wha

Jun 21, 2022 • 6:45

Getting Fired, Dealing with Anxiety, and Silver Linings

Getting Fired, Dealing with Anxiety, and Silver Linings

This week is a solo episode. I discuss the time I was fired from a job and the subsequent anxiety that I experienced due to that. It took a long time before I came to terms with the whole experience. But there was also a silver lining... It ultimately led to me starting my own personal chef business, and this community. If you've been fired, or if you're a hiring manager, I'd love for you to listen to this episode. If you have feedback, you can get in touch by contacting me on one of the platfor

Jun 14, 2022 • 10:53

On Not Identifying as a Chef - What is a Chef with Sara Hauman

On Not Identifying as a Chef - What is a Chef with Sara Hauman

This week's "What is a Chef" mini-episode is with Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or the owner of The Tiny Fish Co. You can find last week's full episode with her here.===============================Sara Hauman=============================== Sara's Instagram Sara's Website The Tiny Fish Co InstagramThe Tiny Fish Co Website ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to

Jun 7, 2022 • 13:36

Talking Top Chef and Tiny Fish with Sara Hauman

Talking Top Chef and Tiny Fish with Sara Hauman

This week I have Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or from her highly entertaining Instagram cooking videos where she's making some delicious-looking food. After high school, Sara moved to the south of Spain. Upon returning to the US, she decided to go to culinary school, (which she doesn’t recommend).  She spent the next few years working in restaurants including Brandon Jew’s Bar Agricole. With some experience under her belt, Sara returned

May 31, 2022 • 1:07:34

Build and Grow Your Personal Chef Business Now - Advice from Chef Jonathan Bardzik

Build and Grow Your Personal Chef Business Now - Advice from Chef Jonathan Bardzik

This week my guest is Jonathan Bardzik. He was first on the show on the show in July 2021, and I wanted to have him back. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TEDx stage, written 4 books, and his television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry. On this episode, we talk about bu

May 24, 2022 • 52:53

Chefs as Stewards of the Environment - What is a Chef with Brady Lowe

Chefs as Stewards of the Environment - What is a Chef with Brady Lowe

This week we have a mini-episode with Taste Network's Brady Lowe. If you haven't heard our full episode with him, you can check it out here. During our conversation, I asked him what it means to be a chef. In this quick episode, you'll hear what Brady has to say. Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap.  Central to all of that is the United States Persona

May 17, 2022 • 6:50

The Seafood Episode with Sena Wheeler of Sena Sea- Fresh vs Frozen, Wild vs Farmed and How to Buy and Prepare Fish

The Seafood Episode with Sena Wheeler of Sena Sea- Fresh vs Frozen, Wild vs Farmed and How to Buy and Prepare Fish

This week my guest is Sena Wheeler of Sena Sea. Sena’s part of at least a third-generation fishing family. With her husband Rich, they’re bringing premium quality seafood directly to their customers. Sena has a master’s degree in nutrition and food science with a specialty in quantifying omega 3's in fish, and determining preferred handling practices for premium quality. Rich does most of the fishing for Sena Sea, but they also source from fellow fishermen who share their high-quality standards,

May 10, 2022 • 54:30

The Cajun Vegan Krimsey Lilleth on Closing Her Restaurant, Writing a Cookbook, and Quitting Social Media

The Cajun Vegan Krimsey Lilleth on Closing Her Restaurant, Writing a Cookbook, and Quitting Social Media

This week I have Krimsey Lilleth. She’s the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close her North Hollywood restaurant in Spring 2020. She knew she wanted to share her recipes with her fans so they could re-create their favorite dishes at home, which is what inspired her to write her first cookbook.On the show, we talk about opening a restaurant, and then the dec

May 3, 2022 • 51:25

Taste Network's Brady Lowe - The Future of Food Events, and the Rise and Fall of Cochon 555

Taste Network's Brady Lowe - The Future of Food Events, and the Rise and Fall of Cochon 555

Today I have Brady Lowe, founder of Taste Network. Started in 2002, he’s currently on a mission to disrupt, and rethink the typical food marketing strategies, forge new online possibilities, and partner with and help promote sustainable, ethical, and delicious food and drinks from around the world. You might know Brady from the Cochon 555 events that he put on. But you might not know that he separated from the Cochon 555 brand a couple of years ago, which was one of the things I wanted to talk t

Apr 26, 2022 • 52:47

What is a Chef with Andris Lagsdin of Baking Steel

What is a Chef with Andris Lagsdin of Baking Steel

This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here, and another mini-episode where we talk about health and wellness here. I'm currently out of town on vacation and have been having some technical difficulties. So, today's episode jumps right in without any real intro.Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining.

Apr 19, 2022 • 5:11

Free Food and Failure

Free Food and Failure

This week, I talk about free food and failure. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there might not be a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes and the ribbon-cutting ceremony for a new car dealership? There are a lot of people looking to trade your services for "exposure", but does it actually ever help move the n

Apr 12, 2022 • 7:47

Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle

Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle

This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland.  You might’ve heard my mini-episode with him a couple of months ago about what it means to be a chef. On this full episode, we dive into the chocolate business. We talk about how he ended up taking over the shop that he had been working at on and off for almost a decade. We discuss chocolate percentages, supply chain issues, tempering chocolate, and how to work with it at home. We

Apr 5, 2022 • 55:09

From Food Truck To Restaurant and Condiment Line with Poi Dog's Kiki Aranita

From Food Truck To Restaurant and Condiment Line with Poi Dog's Kiki Aranita

This week's guest is Philadelphia chef Kiki Aranita. You might know her from her Poi Dog food truck and subsequent restaurant of the same name. Unfortunately, due to the Covid pandemic, she had to shut down her restaurant. But Poi Dog has returned in the form of a line of bottled condiments including guava katsu sauce and chili peppah water.  We talk about the evolution of her business, deciding to close the restaurant, and what it was like to start a consumer packaged goods product lineKiki was

Mar 29, 2022 • 46:04

Health, Wellness and Vegetarianism with Andris Lagsdin of Baking Steel

Health, Wellness and Vegetarianism with Andris Lagsdin of Baking Steel

This week I have a bonus episode with Andris Lagsdin of Baking Steel. During our full conversation, we talked primarily about pizza making, and how he created the Baking Steel. While recording the episode, we discussed health and wellness, abstaining from alcohol, and why he no longer follows a vegan diet. I also asked him about vegan cheeses. I thought that part of our conversation was great, but it didn’t make sense to leave it in as part of the whole show. However, I had always intended it to

Mar 22, 2022 • 13:42

What is a Chef with Jensen Cummings of Best Served

What is a Chef with Jensen Cummings of Best Served

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Jensen Cummings, the creator, and host of Best Served Podcast. On his show, he talks to hospitality industry leaders to learn about the trials and triumphs of their lives and career

Mar 15, 2022 • 21:38

What is a Chef with Matt Collins of Chef Collins Events

What is a Chef with Matt Collins of Chef Collins Events

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16

Mar 8, 2022 • 9:05

Bagels, Schmears, and a Nice Piece of Fish - Cookbook Author Cathy Barrow

Bagels, Schmears, and a Nice Piece of Fish - Cookbook Author Cathy Barrow

On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly.  Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of R

Mar 1, 2022 • 33:18

On Pizza and Entrepreneurship - How Andris Lagsdin Created the Baking Steel

On Pizza and Entrepreneurship - How Andris Lagsdin Created the Baking Steel

This week I have Baking Steel founder Andris Lagsdin. It’s the inspiring story of how Andris built his successful business. He spent a number of years working in restaurants, which included being on chef Todd English’s management team. Tired of the restaurant industry, Andris decided to go work at his family’s steel manufacturing business. But it was an a-ha moment that led to the creation of what’s now known as the Baking Steel.In addition to hearing his origin story, we also talk about pizza m

Feb 25, 2022 • 41:29

What is a Chef with David Pollack of Cooking Without Kidneys

What is a Chef with David Pollack of Cooking Without Kidneys

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from David Pollack. He's a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant.

Feb 22, 2022 • 7:56

What is a Chef with Virginia Willis

What is a Chef with Virginia Willis

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made co

Feb 18, 2022 • 4:09

Chef Virginia Willis on Writing Cookbooks and Her Wellness Journey

Chef Virginia Willis on Writing Cookbooks and Her Wellness Journey

This week I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother’s country kitchen. Virginia

Feb 15, 2022 • 56:47

Show Your Work and Don't Fear Criticism

Show Your Work and Don't Fear Criticism

This is a mini-episode about showing your work. I made this episode for the new creators out there. Whether you’re blogging, podcasting, or posting photos on Instagram, there are going to be people out there (usually strangers) who will be critical of your work. Some of it might be justified, but some might just be mean. Regardless, you need to rise above it and keep pushing on. Do the work, and show your work. SponsorLooking to make better pizza? How about bagels, bread, or English muffins? The

Feb 11, 2022 • 6:32

Learn How to Start an Online Cooking Class Business with Chef Matt Finarelli

Learn How to Start an Online Cooking Class Business with Chef Matt Finarelli

This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might’ve been the last in-person show that we recorded before the Covid shut down. If you’re interested in hearing that episode, it was number 24, and you can find the link here. Due to the situation with Covid, Matt didn’t feel comfortable going into people's homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned

Feb 8, 2022 • 50:06

From Fine Dining to the Personal Chef Business with Chef Lana Lagomarsini of Lana Cooks

From Fine Dining to the Personal Chef Business with Chef Lana Lagomarsini of Lana Cooks

This week, we're joined by Lana Lagomarsini. Lana is the chef and owner of Lana Cooks, a personal chef business based in the New York City area. Lana comes from a fine-dining background, having cooked at Blue Hill at Stone Barns, Gramercy Tavern, Daniel, and Momofuku Ko. Like many chefs, when restaurants began shutting down due to Covid, Lana explored the personal chef sector.  After this podcast aired, Lana was one of the chefs featured on the Netflix series Pressure Cooker. On the show, we dis

Feb 1, 2022 • 53:53

What is a Chef with Justin Khanna

What is a Chef with Justin Khanna

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Justin Khanna. He is the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Emulsion podcast, and has a YouTube channel that has more than

Jan 21, 2022 • 4:57

What is a Chef with Cody Marwine of The Perfect Truffle

What is a Chef with Cody Marwine of The Perfect Truffle

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Cody Marwine. He's the owner and chocolatier at The Perfect Truffle in Frederick, Maryland. My full conversation with Cody will be released in the upcoming months as part of season

Jan 12, 2022 • 4:31

2021 Wrap-Up and Things to Come in 2022

2021 Wrap-Up and Things to Come in 2022

This week, we're wrapping up 2021, and ready to welcome in 2022. Listen to this episode for an update on the Chefs Without Restaurants podcast, and what you can expect in 2022. Wishing everyone a healthy, happy, and safe holiday.SponsorLooking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.==========================CHEFS WITHOUT RESTAURA

Dec 28, 2021 • 6:21

Intuitive Eating and the Anti-Diet Approach with Registered Dietitian David Orozco

Intuitive Eating and the Anti-Diet Approach with Registered Dietitian David Orozco

This week, we're joined by David Orozco. David owns Orozco Nutrition, a nutrition and wellness practice in Atlanta Georgia. David’s been in practice for close to 20 years as a Registered Dietitian Nutritionist, and he’s a Certified Intuitive Eating Counselor and Exercise Physiologist.He’s also the host of One Small Bite, a podcast that seeks to help people build a positive relationship with food and their body through an anti-diet, self-compassion driven approach to vulnerable conversations abou

Dec 21, 2021 • 51:34

Sobriety and Starting a Baking Business - Louis Remolde The Single Baker

Sobriety and Starting a Baking Business - Louis Remolde The Single Baker

On this episode, we're joined by Louis Remolde, otherwise known as The Single Baker. Louis is someone who's worked in the food and beverage industry in Philadelphia, PA since he was 14 years old. At the age of 39, he decided to get sober, and eventually started his own baking business, as well as a personal training business.Louis talks about his path in the industry, and how he came to start his business. You'll learn about how he landed cooking spots on local tv stations, and eventually a spot

Dec 13, 2021 • 58:07

Pot Liqueur - Personal Chef Gabrielle Jenkins Shares Her Story

Pot Liqueur - Personal Chef Gabrielle Jenkins Shares Her Story

On this episode, we're joined by Gabrielle Jenkins. She's the chef and owner of Pot Liqueur, a catering, personal chef, and meal prep business that serves the DMV (Washington DC, Maryland & Virginia) area. We discuss her culinary style, inspiration, and what she wished she knew before starting a business. We talk about culinary school, and who some of her favorite local chefs are.SponsorLooking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaur

Dec 7, 2021 • 17:33

Running a Successful Food Truck Business - A Return Visit from Jerrod Cline of Bub-B-Que

Running a Successful Food Truck Business - A Return Visit from Jerrod Cline of Bub-B-Que

On this episode, we're joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has changed so much in two years. I wanted to get Jerrod back on the show and hear how things have changed for him.From rising food costs to pivoting, we talk about running a food truck in the year 2022. Jerrod talks about how he's changed his menu, and what he thinks about competition

Nov 30, 2021 • 44:50

Even More Cooking Issues and Food Science with Dave Arnold - Part 2

Even More Cooking Issues and Food Science with Dave Arnold - Part 2

On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the  Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. As I kind of expected going into this show, I  let Dave lead the way. I leaned into all those weird and intriguing food science topics

Nov 23, 2021 • 41:42

Cooking Issues and Food Science with Dave Arnold - Part 1

Cooking Issues and Food Science with Dave Arnold - Part 1

On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the  Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. As I kind of expected going into this show, I  let Dave lead the way. I leaned into all those weird and intriguing food science topics

Nov 16, 2021 • 49:35

Leaning Into Your Passion with Plant-Based Pop-Up Chef Pete Carvelli

Leaning Into Your Passion with Plant-Based Pop-Up Chef Pete Carvelli

On this episode, we're joined by chef Pete Carvelli. Pete’s the founder of Twelve (Plants), a plant-based pop-up and personal chef business in Rhode Island. Formerly, both a photojournalist and reporter, Pete currently works as an attorney. But a desire to be a better cook led him to get his Professional Plant-Based chef certification in 2019.From there he did two successful chef collaboration dinners, and Twelve (Plants) has evolved to offering multi-course plant-based pop-ups, as well as priva

Nov 9, 2021 • 48:00

Ghanaian Cooking and Decolonizing the Food Industry with Chef Zoe Adjonyoh

Ghanaian Cooking and Decolonizing the Food Industry with Chef Zoe Adjonyoh

On this episode, we're joined by Zoe Adjonyoh. She's a chef, writer, entrepreneur, and the founder of Zoe's Ghana Kitchen, a West African food brand that she started in 2010. Zoe's been pioneering modern West African food in the forms of supper clubs in London, Berlin & New York. She had her own restaurant in Brixton, and has done numerous pop-ups  and events. In 2017 she released her cookbook, Zoe's Ghana Kitchen, which was just republished and re-released in October. If you go to her website,

Nov 2, 2021 • 1:07:01

Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts

Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts

Is culinary school worth it? On this episode, we’re joined by Ray Delucci. Ray’s the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now works in culinary research and development, and food manufacturing. You might have heard my full discussion with him last week. During our time talking, I asked him about culinary school. Ray’s a graduate of The Culinary Institute of America, so I wanted to know if he’d do i

Oct 26, 2021 • 12:00

Advocating for a Better Foodservice Environment - Ray Delucci of Line Cook Thoughts

Advocating for a Better Foodservice Environment - Ray Delucci of Line Cook Thoughts

This week my guest is Ray Delucci. He’s the founder of Line Cook Thoughts, a platform that shares the stories of food service workers. This is done through his website, social media, and podcast of the same name. Ray is an advocate for a better foodservice industry in regards to lifestyle and work environment, and believes that these workers’ stories should be heard.Ray is a graduate of the Culinary Institute of America, and has been working in kitchens since he was a teenager. He recently left

Oct 19, 2021 • 47:09

Flavors Unknown with Emmanuel Laroche

Flavors Unknown with Emmanuel Laroche

This week my guest is Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like Unilever and Nestle. In 2018 Emmanuel launched the Flavors Unknown podcast. Every other week he speaks to the chefs, pastry chefs, and bartenders who are creating tomorrow’s trends. Full disclosure… I was a guest this Spring, and you can hear me on episode 65. Emmanuel has a ma

Oct 12, 2021 • 33:41

Restaurant Critic and Food Writer Hanna Raskin- The Food Section, and Not Reviewing Restaurants During the Pandemic

Restaurant Critic and Food Writer Hanna Raskin- The Food Section, and Not Reviewing Restaurants During the Pandemic

This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization’s first-ever prize for local impact journalism. She recently left the newspaper to begin publishing The Food Section, a twice-weekly Substack newsletter that will bring original, inclusive, and independent food journalism to underserved cities and sta

Oct 5, 2021 • 46:06

Farm to Table, Indian Cooking, and More Than Masala with Chef Keith Sarasin

Farm to Table, Indian Cooking, and More Than Masala with Chef Keith Sarasin

This week my guest is chef Keith Sarasin. With his business, The Farmers Dinner, Keith and other guest chefs bring a multi-course dinner out to the farms of New England. Keith also has a deep love and respect for Indian cooking, which he expresses through his Indian-inspired pop-up experience Aatma. On his More Than Masala podcast, he and co-host Ragini of Third Culture Cooks, take a deep dive into a singular spice. And while we didn’t even get into it on the show, Keith has published a number o

Sep 28, 2021 • 1:09:47

Culinary Education, Microgreens, Food Aversions and Unsung Heroes - with Personal Chef Steven Lash

Culinary Education, Microgreens, Food Aversions and Unsung Heroes - with Personal Chef Steven Lash

This week I have a short episode with chef Steven Lash, owner of Blue Duck personal chef service. If you haven't heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we received a lot of positive feedback.After the outro, I kept recording, and we continued our conversation, which is what you will hear in this episode. We talk about culinary school and education, microgreens, and the foods that Steven won't eat. He shared advice for those looking t

Sep 21, 2021 • 15:34

Marketing That Works with Matt Plapp

Marketing That Works with Matt Plapp

This week, my guest is Matt Plapp, CEO of America’s Best Restaurants. He’s a marketer, author, speaker, consultant, and business coach.  He’s owned his own marketing firm since 2008, and since then he’s helped hundreds of companies market with a purpose. In 2016 he changed his focus to restaurants, and today helps restaurants all over the world with their ROI Engine marketing platform. Matt also has a podcast called MP TV, and has released a number of books including the recent book titled Resta

Sep 14, 2021 • 46:49

Pastry Chef Erin Kanagy-Loux - Drawing Inspiration from Her Japanese, Amish and Pennsylvania Dutch Heritage

Pastry Chef Erin Kanagy-Loux - Drawing Inspiration from Her Japanese, Amish and Pennsylvania Dutch Heritage

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She’s a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration a

Sep 7, 2021 • 49:38

Your Reputation is Everything - Success Tips for Personal Chefs with Steven Lash

Your Reputation is Everything - Success Tips for Personal Chefs with Steven Lash

This week my guest is chef Steven Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures. He’s a veteran of the restaurant world, having worked in some of the top kitchens in Atlanta for over 15 years. Following the birth of his first daughter, he got out of the restaurant business in order to better support his young family. Aft

Aug 31, 2021 • 59:00

25 Years of Victory Beer - A Discussion with Co-founder and Brewmaster Bill Covaleski

25 Years of Victory Beer - A Discussion with Co-founder and Brewmaster Bill Covaleski

This week, my guest is Bill Covaleski. He’s the brewmaster and co-founder of Victory Brewing Company. This year, Bill and co-founder Ron Barchet are celebrating 25 years of Victory.  As someone who has successfully built and run a business for 25 years, Bill drops a lot of knowledge, and I think it’s beneficial whether you are running your own business, or have employees that report to you.Bill talks about how he got into brewing, and the decision to start a brewery with his best friend Ron Barc

Aug 23, 2021 • 59:21

Ryan Peters on Leaving Restaurants to Focus on Content Creation and Pasta Making

Ryan Peters on Leaving Restaurants to Focus on Content Creation and Pasta Making

This week my guest is Ryan Peters. Ryan has been cooking professionally for a number of years now, working in kitchens in Florida and Pittsburgh. Most recently he was working at Iron Born Pizza, focusing on their pasta program. You might know Ryan from his social media accounts where he goes by Peters Pasta. As of today, he has more than 43,000 followers on Instagram, and 2.2 million followers on TikTok. Ryan was able to recently leave his job to focus full time on his social media content, as w

Aug 17, 2021 • 48:40

Helping Food Businesses Navigate the Evolving Kitchen Environment with Chef & Attorney Chris Yates

Helping Food Businesses Navigate the Evolving Kitchen Environment with Chef & Attorney Chris Yates

This week I have chef and attorney Chris Yates. Chris occupies a unique space in the legal and hospitality industry. As a DC-based chef, Chris has worked for multiple Michelin-starred and James Beard Foundation recognized chefs and operators. Chris was on the opening management team for the critically and popularly acclaimed restaurant and bakery, Elle, earning a James Beard Semi-Finalist nomination for Best New Restaurant. His work as a chef has appeared in the Washington Post, Washingtonian Ma

Aug 10, 2021 • 43:00

How to Land Your Dream Cooking Gig

How to Land Your Dream Cooking Gig

Where are the chefs who'd like to earn some extra money AND have an amazing experience? This week's podcast is for you. And please SHARE this. This is an amazing opportunity.This week my guest is chef Bob Aungst. This episode is unlike any I’ve done before, as it’s essentially a job opportunity. I've wanted to have Bob on as a guest for a while, but this episode isn’t about him. Bob’s responsible for finding chefs for some of the most amazing experiences in the country. Would you want to cook at

Aug 3, 2021 • 19:03

From Award-Winning Pastry Chef to Corporate Chef - Bill Corbett Talks About the Transition to Salesforce's Head of Culinary

From Award-Winning Pastry Chef to Corporate Chef - Bill Corbett Talks About the Transition to Salesforce's Head of Culinary

This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason, Wylie Dufresne, Lincoln Carson, Michael Mina, and Daniel Patterson. But he left the world of pastry behind and is currently the executive chef and head of culinary at Salesforce. Bill has been recognized as the Best Pastry Chef 2011 from San Francisco Magazine, and in 2013 he was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.We talk

Jul 27, 2021 • 56:37

Using Artificial Intelligence to Combat Food Waste with Somdip Dey

Using Artificial Intelligence to Combat Food Waste with Somdip Dey

This week's guest is Somdip Dey. He’s an embedded artificial intelligence scientist and engineer, turned entrepreneur, fighting a war against food waste. He’s the CEO of Nosh Technologies which provides mobile solutions to optimize consumers' food consumption, and reduces food waste in their households.  He’s also a TEDx speaker.We talk about food waste and some of the technologies helping to combat it. Somdip’s parents we in a horrible car accident, and he was sending them all his money to help

Jul 20, 2021 • 43:52

Comedian and Actor Dan Ahdoot on Restaurants, Persian Cooking, His Food Podcast and Cobra Kai

Comedian and Actor Dan Ahdoot on Restaurants, Persian Cooking, His Food Podcast and Cobra Kai

For Episode 100 of the podcast, my guest is Dan Ahdoot. He’s a standup comic, actor, writer, producer, and podcast host. He’s a national headliner who’s a frequent guest on The Tonight Show, and is currently acting on Netflix’s Cobra Kai. He's garnered fans as a character actor on the shows Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel’s Kickin’ It. On his podcast Green Eggs and Dan, he takes a new look at “you are what you eat,” and brings listeners in on conversations

Jul 13, 2021 • 54:33

The Joy Premium and How it Relates to Charging for Your Work - with Cook and Storyteller Jonathan Bardzik

The Joy Premium and How it Relates to Charging for Your Work - with Cook and Storyteller Jonathan Bardzik

This week my guest is Jonathan Bardzik. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TedX stage, written 4 books, and his new television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry. His work has been covered by USAToday, The Washington Post, and Food Network Magazine. Overcoming hurdles, incl

Jul 6, 2021 • 58:19

Keys to Running a Successful Personal Chef Business - Earl Arnette III of Steez Catering

Keys to Running a Successful Personal Chef Business - Earl Arnette III of Steez Catering

This week I speak with Earl Arnette III. He is the chef and owner of Steez Catering, a personal chef and catering business based out of Baltimore, Maryland.  This is one of our “Meet a Member” episodes. You’ll learn about his business, and we discuss topics like going to culinary school, what he wished he knew before starting a business, and mentors. This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website

Jun 29, 2021 • 19:29

Scaling Recipes, Romesco Sauce, and Old Bay in Crab Cakes - Daniel Gritzer, Culinary Director of Serious Eats part 2

Scaling Recipes, Romesco Sauce, and Old Bay in Crab Cakes - Daniel Gritzer, Culinary Director of Serious Eats part 2

This week, I have part two of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com.  I’ve been a big fan of both Serious Eats and The Food Lab for a while, and was really excited to talk to Daniel about his work there. We had a long discussion, so I broke our conversation into two parts. Part one aired last week, and it’s linked here (https://www.podpage.com/chefs-without-restaurants/a-conversation-with-daniel-gritzer-culinary-director-of-serious-eats-part-1)On this episode

Jun 22, 2021 • 47:06

A Conversation with Daniel Gritzer, Culinary Director of Serious Eats - Part 1

A Conversation with Daniel Gritzer, Culinary Director of Serious Eats - Part 1

On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com.  I’ve big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almo

Jun 15, 2021 • 1:02:39

A Conversation with Personal Chef Jillian Fae

A Conversation with Personal Chef Jillian Fae

Jillian Fae believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year round and the diverse mix of cuisines have always been an inspiration to her. Her love for and ability to make people happy by way of good food began at an early age and still grows today.She pursued her passion and further sharpened her skills by enrolling in the culinary program at Orange Coast College in Costa

Jun 8, 2021 • 15:47

Connecting Chefs and Corporate Clients - Learn About the HUNGRY Platform From Founder Eman Pahlavani

Connecting Chefs and Corporate Clients - Learn About the HUNGRY Platform From Founder Eman Pahlavani

On this week's podcast, I have Eman Pahlavani. He’s the founder and COO of HUNGRY, a digital platform that connects businesses with catering services provided by local chefs. The platform’s notable investors include Jay-Z, Kevin Hart, and a number of NFL stars. This past year they had to pivot, and began offering chef-made meals direct to consumers at their homes, as well as adding a virtual chef experience.Over the past few years a lot of platforms like this have been popping up, so I wanted to

Jun 1, 2021 • 34:59

A Discussion with Chef Thomas O'Gara - Vice President of Culinary at Tessemae's

A Discussion with Chef Thomas O'Gara - Vice President of Culinary at Tessemae's

On this week’s podcast, I have chef Thomas O’Gara. With more than 25 years of food and beverage experience, he’s spent most of his professional career working for Marriott. Last year Thomas started a new adventure as the vice president of culinary for Tessemae’s, an all-natural dressing and condiment producer based outside of Baltimore, Maryland.On the show we discuss his experience with Marriott, implementing culinary programs across many of their properties. We talk about his new position at T

May 25, 2021 • 48:49

Mike Lang - Food Photography for Weber Grills

Mike Lang - Food Photography for Weber Grills

On this week’s podcast, I have Mike Lang. Mike is not a chef, but he started a food blog called Another Pint Please. And while the name sounds like it would be focused on beer, it’s primarily focused on grilling. An amateur photographer, Mike started shooting the food he was cooking on his Weber Grill. His photos caught the attention of Weber’s marketing team, and this eventually led to Mike doing photography for Weber. Besides their website and social media, his photos have been used by Smithso

May 18, 2021 • 48:32

Learn About the Personal Chef Business with Chef Matt Collins

Learn About the Personal Chef Business with Chef Matt Collins

On this week's podcast, we have Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.  He continued his education in Europ

May 11, 2021 • 1:18:42

Learn About Butchering and Charcuterie with Matt Levere

Learn About Butchering and Charcuterie with Matt Levere

Matt Levere has been a butcher since 2009, after completing an apprenticeship at the University of Arizona Meat Science and Agricultural Lab in Tucson, Arizona. He spent 40 hours per week for six months learning not only how to slaughter animals humanely, but also how to utilize the whole carcass. ​Since then he’s worked in Arizona, Wyoming, Virginia, Washington DC, Maryland, Massachusetts, England, and Italy, learning from the best chefs and butchers he could find. Butchery has become a passion

May 4, 2021 • 1:06:06

Talking About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar and White Rose Miso

Talking About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar and White Rose Miso

Sarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage crops. Because they're former pastry chefs, they wanted pantry items that were as local and sustainable as the fresh ingredients they work with every day. Today, Keepwell Vinegar and White Rose Miso produce dozens of acid and koji-driven fermentations

Apr 27, 2021 • 1:03:28

Learn About Eating Insects with Joseph Yoon of Brooklyn Bugs

Learn About Eating Insects with Joseph Yoon of Brooklyn Bugs

Do you want to learn about eating insects? On this week’s Chefs Without Restaurants Podcast we have Joseph Yoon. He’s the executive director of Brooklyn Bugs, as well as the chef/owner of Yummy Eats and Dinner Echo. Joseph views his participation in this global food movement as an extension of his commitment to his community, and volunteers his time and resources with both Brooklyn Bugs and Yummy Eats.Brooklyn Bugs is an advocate for edible insects, and their mission is to raise appreciation and

Apr 20, 2021 • 1:01:26

The Uncertainty Mindset with Author and Professor Vaughn Tan

The Uncertainty Mindset with Author and Professor Vaughn Tan

This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in designing organizations that are innovative and adaptable, and which thrive in uncertainty. He's spent over a decade working with the food and beverage industry and is on the board of Rethink Food in New York.We discuss some of the similarities he fo

Apr 13, 2021 • 58:29

Learn About Koji and Miso with Jeremy Umansky and Rich Shih of Koji Alchemy

Learn About Koji and Miso with Jeremy Umansky and Rich Shih of Koji Alchemy

This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts OurCookQuest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.Rich and I  have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and

Apr 6, 2021 • 1:22:49

Pasta Making, Cooking Classes, and Growing a Following Through Instagram with Laurie Boucher of Baltimore Home Cook

Pasta Making, Cooking Classes, and Growing a Following Through Instagram with Laurie Boucher of Baltimore Home Cook

On this week’s podcast, I speak with Laurie Boucher. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well as the pasta-shaped jewelry and ornaments that she makes. She also does pasta-making classes. We talk about her culinary school experience, some of her favorite cu

Mar 30, 2021 • 51:20

Philadelphia Chef Jennifer Zavala on Birria Tacos, Food Media, Her Top Chef Experience and the Juana Tamale Pop-Up

Philadelphia Chef Jennifer Zavala on Birria Tacos, Food Media, Her Top Chef Experience and the Juana Tamale Pop-Up

On this week’s show, I speak with Jennifer Zavala. Jennifer is a chef in Philadelphia, Pennsylvania, and is currently doing a pop-up called Juana Tamale out of Underground Arts. We talk about a wide range of topics including her “illegal” tamale business, birria tacos, influencers and bloggers  vs reviewers, cooking with cannabis, getting death threats for making vegan meatballs, her time on Top Chef, and so much more.============Jennifer Zavala ============Jennifer’s Instagram https://www.insta

Mar 23, 2021 • 1:02:38

From NFL Cheerleader to Pop-Up Chef - Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe

From NFL Cheerleader to Pop-Up Chef - Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe

On this week’s show, I speak with Masako Morishita. Originally from Kobe, Japan, Masako’s family has owned and operated a bar and restaurant there for 90 years, and food has always been a part of her life, though she never worked as a cook. Growing up, she was interested in dancing and cheerleading, and in 2013 she moved to Washington D.C. to be a NFL cheerleader for the Washington Football Team (formerly, the Redskins), and was even a captain in her fifth year.She has always enjoyed cooking at

Mar 16, 2021 • 44:12

Pastry Chef and Author Lisa Donovan Talks About Writing Her Memoir, the Restaurant Industry and Chess Pie

Pastry Chef and Author Lisa Donovan Talks About Writing Her Memoir, the Restaurant Industry and Chess Pie

On this week’s show, I speak with Lisa Donovan. She’s a pastry chef and James Beard award winning writer. She’s helmed the pastry kitchens of some of the most important restaurants in the country, including Husk in Nashville, and has kept her whole life afloat by making, writing on and thinking about food - including consulting, recipe development, selling pies out of the trunk of her car and creating the now retired Buttermilk Road Sunday Suppers While Lisa is a pastry chef, this isn’t really a

Mar 9, 2021 • 58:20

Chef Christina Pirello - Beating Terminal Leukemia Through Diet and Lifestyle, and Building the Christina Cooks Brand

Chef Christina Pirello - Beating Terminal Leukemia Through Diet and Lifestyle, and Building the Christina Cooks Brand

On the Chefs Without Restaurants podcast this week I have chef Christina Pirello of Christina Cooks. After already losing her mother to cancer, Christina was diagnosed with terminal leukemia in her mid-20’s. Not wanting to undergo traditional treatment for cancer, she ultimately changed her diet and lifestyle, and her cancer went into remission. She’s been cancer-free for more than 35 years now.Christina wanted to share what she’d learned about food and cooking, and Christina Cooks was born. She

Mar 2, 2021 • 59:01

Pastry Chef Bria Taylor of Killa Cakes on Big Flavors, Being a Self-Taught Baker and Starting a Business

Pastry Chef Bria Taylor of Killa Cakes on Big Flavors, Being a Self-Taught Baker and Starting a Business

On the Chefs Without Restaurants podcast this week I have pastry chef Bria Taylor. She’s the owner of Killa Cakes, a Washington D.C. area cake business. Trained in graphic arts, Bria has no formal training in baking. In fact, she is completely self-taught. We discuss learning to bake, the process of starting a business, big flavors, and the possibility of a sandwich pop-up.   ==========Bria Taylor  ==========Bria’s Instagram https://www.instagram.com/killacakes/ The Killa Cakes Website https://w

Feb 23, 2021 • 58:28

Chef and Culinary Instructor April DuBose – Teaching, Nostalgia and the Loneliness of Entrepreneurship

Chef and Culinary Instructor April DuBose – Teaching, Nostalgia and the Loneliness of Entrepreneurship

On the Chefs Without Restaurants podcast this week I have chef and culinary instructor April DuBose. She’s currently the culinary director and instructor at Baltimore Outreach Services in Baltimore, Maryland, a nonprofit shelter for women and their children. The culinary arts training program there is eight weeks long, and focuses on basic cooking and kitchen skills, as well as sanitation food safety. It prepares women for the basic skills needed for employment in a kitchen at the prep cook leve

Feb 16, 2021 • 48:38

Research Chef Shola Olunloyo of Studio Kitchen - Cultural Appropriation, Staging and Cooking Nigerian Food at The Stone Barnes Center

Research Chef Shola Olunloyo of Studio Kitchen - Cultural Appropriation, Staging and Cooking Nigerian Food at The Stone Barnes Center

This week I speak with Philadelphia  chef Shola Olunloyo. Shola has carved out a creative niche in modern cooking instruction as a consulting chef. The Studiokitchen was created as a research and idea space to support his manufacturer partner and client projects. He uses contemporary cooking techniques to create increased value and high impact flavor. His Studiokitchen has exposed guests and clients to an entirely unique approach to dining by immersive exploration of various culinary concepts, g

Feb 9, 2021 • 45:06

The Cooking Gene- A Discussion with Culinary Historian, Food Writer and Historical Interpreter Michael Twitty

The Cooking Gene- A Discussion with Culinary Historian, Food Writer and Historical Interpreter Michael Twitty

This week, I have Michael Twitty. He's a food writer, independent scholar, culinary historian and historical interpreter personally charged with preparing, preserving and promoting African American foodways, and its parent traditions in Africa and her diaspora, and the food culture of the American South. Michael is a Judaic Studies teacher from the Washington DC area, and his interests include food culture, food history, Jewish cultural issues, African American history, and cultural politics. He

Feb 2, 2021 • 59:14

The Season 2 Trailer for The Chefs Without Restaurants Podcast

The Season 2 Trailer for The Chefs Without Restaurants Podcast

Welcome to season two of the Chefs Without Restaurants podcast. I'm your host, Chris Spear. On the show, I have conversations with culinary entrepreneurs, and people in the food and beverage industry who took a different route. They're caterers, research chefs, personal chefs, cookbook authors, food truckers, farmers, cottage bakers, and all sorts of culinary renegades. I, myself, fall into the personal chef category, as I started my personal chef business Perfect Little Bites 10 years ago. And

Jan 27, 2021 • 10:35

Chef Charles Hunter III on Using Social Media and a Blog to Launch His Personal Chef Business

Chef Charles Hunter III on Using Social Media and a Blog to Launch His Personal Chef Business

This week we speak with Charles Hunter III. He’s a personal chef, recipe developer and food blogger based in Nashville, Tennessee. He’s the owner of The Salted Table Company, an in-home catering company that prepares meals for backyard weddings, dinner parties, business dinners and more, in the comfort of your own home. Charles and I have similar backgrounds as it relates to blogging, and the personal chef business, so I really wanted to ask him some questions about how he got started, and how h

Dec 29, 2020 • 59:11

When Passion Doesn't Pay The Bills - Pastry Chef Ryan Dumapit

When Passion Doesn't Pay The Bills - Pastry Chef Ryan Dumapit

On this weeks show I have Ryan Dumapit. He has a degree in pastry arts, and food service management. But Ryan doesn’t have a singular path in the food industry. In fact, he also went to school for IT, and has worked for a point of sale company, as well as a fitness company. We talk about many of the positions he’s held including being a district manager for a contract food service company, and working logistics for a large grocery chain. He also partnered with a mutual friend of ours on a cateri

Dec 21, 2020 • 57:27

In Pursuit of Better BBQ - Chef Alex Smith

In Pursuit of Better BBQ - Chef Alex Smith

On this week's Chefs Without Restaurants podcast, I speak with chef Alex Smith. While Alex has been in the food and beverage industry for over 20 years now, he’s only spent the last 10 years cooking. He started out in the front of the house, but discovered a passion for cooking. He’s been a line cook, kitchen manager, head chef and pitmaster. He’s worked at Fairmont resorts, five diamond restaurants, franchises, recreational cooking schools, and privately owned restaurants. He’s open seven resta

Dec 14, 2020 • 53:29

Pastry Chef Monica Glass on Exploring Opportunities Outside of Restaurants

Pastry Chef Monica Glass on Exploring Opportunities Outside of Restaurants

On this week's Chefs Without Restaurants podcast, I speak with Philadelphia pastry chef Monica Glass. Upon graduating from Penn State, Monica moved to New York City to embark on a career in public relations. But after a brief stint in the corporate world, she realized she felt more at home in front of an oven than behind a desk. Monica set out to improve her culinary skills with an apprenticeship under Deborah Racicot, executive pastry chef at New York City’s Gotham Bar and Grill. After seven mo

Dec 7, 2020 • 36:38

Caterer Sam Hefter Brings the Taco Party to the People

Caterer Sam Hefter Brings the Taco Party to the People

On this week's Chefs Without Restaurants podcast, I speak with Sam Hefter, the chef and owner of Hefter Catering in  Kansas City. Sam's catering business focuses on upscale taco bars. We talk about how he came up with that idea, and why he doesn’t think he’s going to expand beyond tacos. We get into the set up, overhead and profitability of his catering business, and also discuss doing tastings with clients. Sam is very open about how he started, and continues to run his business, and would love

Nov 30, 2020 • 1:07:22

A Discussion with Chef and Food Writer Amethyst Ganaway

A Discussion with Chef and Food Writer Amethyst Ganaway

On this week’s Chefs Without Restaurants podcast I have Amethyst Ganaway. She’s worked in the food business for more than 10 years, in both the front and back of the house. Besides being a chef, she also does food writing. You can find her work on her website Geechie Gordita, as well as in Food & Wine, Plate, Serious Eats, Garden & Gun and Eater. We discuss:·       asking "why" in the kitchen·       transferable skills and being well-rounded·       food writing, and getting paid for your work===

Nov 23, 2020 • 1:09:22

On the Farm - A Discussion with Photographer Aliza Eliazarov About Heritage Breed Animals and Their Portraits

On the Farm - A Discussion with Photographer Aliza Eliazarov About Heritage Breed Animals and Their Portraits

On this week’s Chefs Without Restaurants podcast I have renowned photographer Aliza Eliazarov. On November 17, she has a book coming out called On the Farm: Heritage & Heralded Animal Breeds in Portraits and Stories. The book invites us to take a closer look at the animal breeds taking center stage on sustainable farms and homesteads. It’s equal parts fine art and field guide. Passion for documenting issues surrounding food and farming has driven her work, and led to numerous projects, publicati

Nov 16, 2020 • 56:15

Vietnamese-American Chef Tu David Phu Talks About His Upbringing, His E-Commerce Food Store, and What Community Means to Him

Vietnamese-American Chef Tu David Phu Talks About His Upbringing, His E-Commerce Food Store, and What Community Means to Him

On the podcast this week, I have chef Tu David Phu. Tu is a first generation Vietnamese-American, born and raised in Oakland, California. You might know him from season 15 of the Bravo Tv show Top Chef. He’s also a San Francisco Chronicle Rising Star Chef. Tu uses the medium of food as a vessel for meaningful work like cooking with incarcerated men in San Quentin, and being a community ambassador in Oakland, working with Asian Health Services and the Oakland Asian Cultural Center.We discuss his

Nov 9, 2020 • 1:03:42

A Conversation with Pastry Chef Kate Holowchik of Lionheart Confections

A Conversation with Pastry Chef Kate Holowchik of Lionheart Confections

This week I speak with pastry chef, and self-proclaimed culinary renegade Kate Holowchik. After working her way through some of Boston's eclectic kitchens, she's now finding her personal voice with the launch of Lionheart Confections. Her desserts are a mix of the refined, with a touch of nostalgia. We discuss: empowering your staffstanding up for yourselftoxic work environmentsfood as intellectual propertypop-upsand so much more=========================== Kate Holowchik and Lionheart Confection

Nov 2, 2020 • 1:05:38

Mr. Bake - Talking About Sweets, Cooking on TV and Representation in the Food Media

Mr. Bake - Talking About Sweets, Cooking on TV and Representation in the Food Media

This week I speak with Kareem Queeman, better known as Mr. Bake. He’s the owner and operator of Mr. Bake Sweets, a small dessert studio located in Largo, MD. He’s been baking for 20+ years. In the years that Mr. Bake Sweets has operated, he's done a few television appearances on Food Network, Fox, ABC, and Discovery Family. He's also a 2020 Business of Pride honoree by the Washington Business Journal. Mr. Bake prides himself on diversity, inclusivity, community outreach and always making the wor

Oct 26, 2020 • 1:04:02

25 Years at Crook's Corner Restaurant - A Conversation with Chef Bill Smith

25 Years at Crook's Corner Restaurant - A Conversation with Chef Bill Smith

On the show this week, I have chef Bill Smith. Bill was the chef at Crook’s Corner in Chapel Hill, North Carolina for 25 years, before retiring in January 2019. I wanted to talk to Bill about his time working at Crook’s Corner, and what he plans to do now that he’s retired. Bill’s always been an activist. Many of his employees at the restaurant were from Mexico, and have become like family to Bill. He’s been talking about immigration, and trying to find ways to support those former employees. Me

Oct 19, 2020 • 42:51

Discussing the State of the Catering and Personal Chef Industries with Chef Brendon Hudson of Liliahna Catering

Discussing the State of the Catering and Personal Chef Industries with Chef Brendon Hudson of Liliahna Catering

On the podcast this week I have chef Brendon Hudson. He’s owner and chef of Liliahna catering company. Brendon was recently voted Best Chef by Baltimore Magazine’s readers poll.We discuss the state of the catering and personal chef business, the rise of the micro-wedding, the Thumbtack platform and more.=========================== Brendon Hudson =========================== Liliahna’s Instagram https://www.instagram.com/liliahnaa/Liliahna’s Facebook Page https://www.facebook.com/liliahnaa/The Lil

Oct 12, 2020 • 48:49

Chef Kimberly Schaub Discusses Being a Research and Development Chef, and Kitchen Culture

Chef Kimberly Schaub Discusses Being a Research and Development Chef, and Kitchen Culture

On the podcast this week I have chef Kimberly Schaub. She’s spent much of her culinary career in the research and development field, working for companies like Beecher’s Handmade Cheese and Bulletproof 360. She also spent some time with the Modernist Cuisine team, and contributed to their book Modernist Cuisine at Home. Currently, she’s doing business development for Griffith Foods. She also has a website, and podcast, called Peas on Moss.We discuss:·                  Getting into the culinary R

Oct 5, 2020 • 58:48

Charging For Your Services, Content Creation and So Much More - A Discussion with Chef Justin Khanna part 2

Charging For Your Services, Content Creation and So Much More - A Discussion with Chef Justin Khanna part 2

This is part 2 of a discussion I had with chef Justin Khanna. If you haven't listened to part 1 yet, I suggest listening to it first, as this episode jumps right into the middle of our discussion. Justin is the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Emulsion podcast, and has a YouTube channel that has more than 20,000 subscribers.  Justin spent a number of years working in, and staging in, some of the best restaurants in the world including P

Sep 28, 2020 • 54:32

The Transition From Restaurant Cooking to the Personal Chef and Events Business - A Discussion with Chef Justin Khanna part 1

The Transition From Restaurant Cooking to the Personal Chef and Events Business - A Discussion with Chef Justin Khanna part 1

On the podcast this week I have chef Justin Khanna. He is the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Emulsion podcast, and has a YouTube channel that has more than 20,000 subscribers.  Justin spent a number of years working in, and staging in, some of the best restaurants in the world including Per Se, Grace, Noma and Frantzen. This is part one of our interview. Part two will be released next. We discuss:·                  The transition from

Sep 21, 2020 • 1:05:16

Mike Tholis of Rendezvous Farm - Leaving the Chef World for The Farming Life

Mike Tholis of Rendezvous Farm - Leaving the Chef World for The Farming Life

On the podcast this week I have Mike Tholis. Mike is the owner of Rendezvous Farm in Frederick, Maryland. Before starting his farm, Mike was a chef for 5 years in Washington D.C. restaurants, and has also worked as a butcher. After the government shutdown a few years ago, he realized how precarious the restaurant industry could be, and started planning his exit strategy. We discuss leaving the restaurant business, his innovative CSA model, pros and cons of farmers markets, and why he's hesitant

Sep 14, 2020 • 47:55

Chef Matthew Jennings - Getting Healthy, Moving to Vermont and His New Job and Business Ventures

Chef Matthew Jennings - Getting Healthy, Moving to Vermont and His New Job and Business Ventures

On today's show, we have Matthew Jennings, a chef and consultant who is also the Vice President of Culinary at Healthy Living Market & Cafe in Vermont. Along with Jason Rose, Matt is the founder of Full Heart Hospitality. Prior to his current role, he owned and was the chef at Farmstead restaurant and cheese shop in Providence, and later opened Townsman restaurant in Boston. He is the author of the cookbook "Homegrown" and has been nominated for several James Beard awards. In our conversation, w

Sep 8, 2020 • 49:29

Jensen Cummings of Best Served - Celebrating the Unsung Hospitality Heroes, Investing in Your Staff, and the Future of the Hospitality Industry

Jensen Cummings of Best Served - Celebrating the Unsung Hospitality Heroes, Investing in Your Staff, and the Future of the Hospitality Industry

On the podcast this week I have chef Jensen Cummings, the creator and host of Best Served Podcast. On his show he talks to hospitality industry leaders to learn about the trials and triumphs of their lives and careers. A fifth-generation chef/restaurateur, Jensen has run acclaimed kitchens, owned restaurants, developed concepts and now is focused on evolving the restaurant business model, and storytelling through his hospitality strategy brand, Best Served Creative. Jensen is really interested i

Aug 31, 2020 • 47:51

Chef Jamie Simpson of The Chef's Garden and The Culinary Vegetable Institute - Adapting the Business, and Selling to the Home Consumer

Chef Jamie Simpson of The Chef's Garden and The Culinary Vegetable Institute - Adapting the Business, and Selling to the Home Consumer

On this week’s podcast we have chef Jamie Simpson. He is the chef liason at The Chef’s Garden, and the executive chef of the culinary vegetable institute. The Chef’s Garden has been delivering amazing produce and specialty products direct from the farm to chefs and restaurants for over 30 years. As many businesses have had to pivot due to Covid, The Chef’s Garden has also made some changes. While still offering their products to chefs, they now also offer home delivery boxes direct to the consum

Aug 24, 2020 • 40:45

Line Cook Thoughts with Ray Delucci and Chris Spear - Starting a Personal Chef Business, Building a Community and Food Industry Issues

Line Cook Thoughts with Ray Delucci and Chris Spear - Starting a Personal Chef Business, Building a Community and Food Industry Issues

On this episode, Chefs Without Restaurants founder Chris Spear speaks with Ray Delucci of the Line Cook Thoughts podcast. The episode originally aired on January 12, 2020. The discussion revolves around starting a personal chef business, building a community, podcasting and various food industry issues. Chris shared advice for all the line cooks, and aspiring food entrepreneurs out there. If you haven't checked out Line Cook Thoughts, go do so.=========================== Line Cook Thoughts =====

Aug 17, 2020 • 53:17

Brandon Baltzley - Leaving the Restaurant Industry for a Career in Fitness and Nutrition

Brandon Baltzley - Leaving the Restaurant Industry for a Career in Fitness and Nutrition

On this podcast I have Brandon Baltzley. Brandon is the owner of Brandon Baltzley Fitness & Nutrition, as well as a personal trainer and wellness coach at Planet Fitness, and the co-owner of The Buffalo Jump restaurant on Cape Cod with his wife. Brandon is also a chef with more than 20 years in the restaurant business, which he left for good at the beginning of the year. Battling substance abuse and obesity, Brandon decided that for the sake of both his mental and physical health, he would need

Aug 10, 2020 • 45:14

Chef Kisha Washington - A Discussion About The Personal Chef Business, Her Platform For Chefs and a Culinary Non-Profit

Chef Kisha Washington - A Discussion About The Personal Chef Business, Her Platform For Chefs and a Culinary Non-Profit

On today’s podcast we have Kisha Washington. She is the executive Chef and Owner of 3 culinary industry businesses. The first is The Key Ingredient, which is a private dining and chef table experience. The second business is called The Kitchen Spectrum Collective, which is a platform for chefs. It’s a one stop shop for website building, branding, menu development and more. And the third culinary business is a non-profit organization called CookzCreed Foundation that provides scholarships and gra

Aug 3, 2020 • 47:32

Hari Cameron of Grandpa Mac, and Chef Consultant at Arcobaleno - Talking Pasta, the Move to Fast Casual, and Content Creation

Hari Cameron of Grandpa Mac, and Chef Consultant at Arcobaleno - Talking Pasta, the Move to Fast Casual, and Content Creation

On this week’s podcast I speak with chef Hari Cameron. Hari is the chef consultant at Arcobaleno, as well as the chef partner at Grandpa Mac. I met Hari a few years ago when he was the chef and owner of a(MUSE.) restaurant in Rehoboth, Deleware, a restaurant that he closed on New Year’s Eve 2019.  We discuss the move from fine dining to fast casual, as well as his new position with Arcobaleno. Arcobaleno makes kitchen equipment, and have become known for their pasta extruders. Hari’s extensive u

Jul 28, 2020 • 55:47

Chef Carolyn Crow of Black Bunny Bakery - Baking Resources, Depart of Health Regulations, and a Discussion About Deliciousness

Chef Carolyn Crow of Black Bunny Bakery - Baking Resources, Depart of Health Regulations, and a Discussion About Deliciousness

On this week’s podcast we have chef Carolyn Crow. Carolyn is the owner of Black Bunny Bakery, as well as an event planner for the city of Gaithersburg, Maryland. We discuss how she’s been juggling event planning, programming cooking classes for Gaithersburg’s Casey Community Center, preparing baked goods for Black Bunny Bakery, and her new series of online cooking demos. We also talk about favorite desserts, baking resources, department of health regulations and if food should always be deliciou

Jul 20, 2020 • 54:07

Los Angeles Chef Christina Xenos of Sweet Greek Personal Chef Services

Los Angeles Chef Christina Xenos of Sweet Greek Personal Chef Services

On this episode, we have Christina Xenos. She is a Los Angeles-based personal chef, and owner of Sweet Greek Personal Chef Services. She’s also a recipe developer, does cooking classes and is the co-author of Opa. The healthy Greek Cookbook. She was also recently on an episode of “A New Leaf” on NBC, and The Cooking Channel’s Food: Fact or Fiction.We discuss Greek cooking, getting on a national TV show, how Covid-19 has impacted her personal chef business, and cooking at The James Beard House wi

Jul 14, 2020 • 44:21

PolyScience Chef and Marketing Coordinator David Pietranczyk on Modern Kitchen Equipment, Impostor Syndrome and Virtual Conferences

PolyScience Chef and Marketing Coordinator David Pietranczyk on Modern Kitchen Equipment, Impostor Syndrome and Virtual Conferences

On this episode of the Chefs Without Restaurants podcast, we have David Pietranczyk. He’s the chef and product expert at Breville Polyscience. He also does some of their photography, videography and marketing.We discuss·      Modern kitchen equipment·      Impostor syndrome·      Virtual conferences and learning·      Niche Facebook groups·      Michelin restaurants, and if they can live up to the hype =========================== David Pietranczyk and Breville Polyscience =======================

Jul 8, 2020 • 1:04:59

Certified Master Chef Rich Rosendale Discusses Ghost Kitchens, Culinary School, Cooking Competitions and Diversifying Your Business Portfolio

Certified Master Chef Rich Rosendale Discusses Ghost Kitchens, Culinary School, Cooking Competitions and Diversifying Your Business Portfolio

On this episode, we have Certified Master Chef Rich Rosendale. Rich has a number of business ventures including Rosendale Collective, RC Culinary Lab, Rosendale Events, the Rosendale Online learning platform, and the Leesburg, Virginia restaurant Roots 657. Rich led the United States culinary team at the Bocuse d'Or culinary competition, and had that experience documented in the movie The Contender.We discuss diversifying your business, and how he’s been adapting during the Covid-19 pandemic. We

Jul 3, 2020 • 1:01:45

Jeff Givens of Southern Skies Coffee Roasters - Building His Coffee Business, and Lots of Coffee Talk

Jeff Givens of Southern Skies Coffee Roasters - Building His Coffee Business, and Lots of Coffee Talk

On this episode, we have Jeff Givens, owner of Southern Skies Coffee Roasters. We talk about how he started his business, his successes and some challenges, including marketing. We dive into coffee talk, getting into brewing ratios, roasting, gear and thoughts on the addition of cream and sugar (spoiler alert…Jeff says drink what you like). I hope you enjoy this episode. If you’re into coffee, this one’s for you. =========================== Jeff Givens & Southern Skies Coffee Roasters ==========

Jun 30, 2020 • 47:26

Las Vegas Chef Phillip Dell - BBQ Competitions, Diversification and Building a Personal Brand

Las Vegas Chef Phillip Dell - BBQ Competitions, Diversification and Building a Personal Brand

On this episode, we have we have Las Vegas Chef Phillip Dell. Phillip is a personal chef, culinary instructor, BBQ competitor, Chopped Champion, consultant and even has his own BBQ sauce. We discuss how he’s diversified, and built a personal brand, which seems especially relevant during the Covid-19 pandemic. =========================== Chef Phillip Dell =========================== The Chef Phillip Dell Facebook page https://www.facebook.com/ChefPhillipDell/Join the conversation on Twitter https

Jun 26, 2020 • 54:47

The Challenges of Opening a Brewery, and the Impact of Covid-19 - A Discussion with Mathew Townsend of Jug Bridge Brewery

The Challenges of Opening a Brewery, and the Impact of Covid-19 - A Discussion with Mathew Townsend of Jug Bridge Brewery

On this episode, we have we have Mathew Townsend from Jug Bridge Brewery. Jug Bridge is one of the newer breweries in Frederick, Maryland. We discuss some of the ups and downs he’s experienced since opening, many of which are due to Covid-19. The business was closed briefly for upgrades, opened back up, and then had to pivot exclusively to take-out crowlers. This past weekend, the brewery was allowing indoor seating at 50% capacity, though that doesn’t come without its own challenges.  =========

Jun 22, 2020 • 39:18

Talking Sous Vide with Jason Logsdon and Mike LaCharite from The International Sous Vide Association

Talking Sous Vide with Jason Logsdon and Mike LaCharite from The International Sous Vide Association

On this episode, we have we have Jason Logsdon and Mike LaCharite from The International Sous Vide Association. We discuss sous vide basics, how their organization was started, and their upcoming sous vide conference. There are a lot of links in the show notes to where to find their organization online, as well as information on the conference and many of the presenters such as Rich Rosendale and James Briscione. =========================== Jason Logsdon, Mike LaCharite & The ISVA ==============

Jun 15, 2020 • 56:05

The Cooking Priest - Father Leo Patalinghug on Hospitality and Connecting People Through Food

The Cooking Priest - Father Leo Patalinghug on Hospitality and Connecting People Through Food

On this episode, we have we have Father Leo Patalinghug, who’s known as ‘the cooking priest”. Father Leo is a Catholic priest, and the host and founder of Plating Grace, which is meant to strengthen families and communities around the dinner table. He’s an internationally renowned conference speaker, author, black belt martial artist and 80’s breakdancer. He has released a number of cookbooks, has a YouTube channel and a podcast called Shooting the Shitake. He also defeated Bobby Flay on “Throw

Jun 9, 2020 • 47:16

Opening a Restaurant During the Covid-19 Pandemic - NC Chef Jeremy Law of SOCO Farm and Food

Opening a Restaurant During the Covid-19 Pandemic - NC Chef Jeremy Law of SOCO Farm and Food

On this episode, we have chef Jeremy Law. Jeremy and his wife Kimberly run SOCO Farm & food. For the past 10 years, they’ve been operating SOCO on their farm in Wilson, North Carolina. They have decided to move SOCO to Greenville, North Carolina, and hope to have it open in some manner later this summer. Obviously, the Covid-19 pandemic has impacted this, and we spend a lot of time discussing the future of the restaurant industry.=========================== Jeremy Law and SOCO  =================

Jun 5, 2020 • 1:00:54

My Healing Table - Chef Hanan Rasheed on Bringing Palestinians and Israelis Together Over Food

My Healing Table - Chef Hanan Rasheed on Bringing Palestinians and Israelis Together Over Food

Palestinian Chef Hanan Rasheed started My Healing Table to bring Palestinians and Israelis together around a communal table of food, hoping to find some common ground. Hear her tell her story.=========================== Hanan Rasheed and My Healing Table  =========================== Like their Facebook page https://www.facebook.com/My-Healing-Table-324525365068717/?tn-str=k*FJoin the conversation on Twitterhttps://twitter.com/hananrasheed1?lang=enCheck those Insta pics https://www.instagram.com/

May 29, 2020 • 39:39

Amira Alvarez of The Unstoppable Woman Discusses Setting Financial Goals

Amira Alvarez of The Unstoppable Woman Discusses Setting Financial Goals

On this episode, Chefs Without Restaurants founder Chris Spear speaks with Amira Alvarez of The Unstoppable Woman. Amira is our first podcast guest that’s not in the food and beverage industry. Her mission is to teach entrepreneurs and business owners the skills that helped her take her business from the low six-figures to over $700k in one year, and then going on to hit seven-figures.We discuss money and setting financial goals, the mindset to achieve those goals, and some of the tactics to get

May 26, 2020 • 1:05:39

From The Olive Garden to Hell's Kitchen - Chef Benjamin on Starting a Food Business During the Covid-19 Pandemic

From The Olive Garden to Hell's Kitchen - Chef Benjamin on Starting a Food Business During the Covid-19 Pandemic

On this episode, we speak with chef Benjamin from Dallas, Texas. Starting his culinary career at The Olive Garden in Montgomery, Alabama, Benjamin worked his way up the culinary ladder, from cooking on a cruise ship, to cooking at Gordon Ramsay’s Hell’s Kitchen in Las Vegas. He ended up moving to Dallas, right before the Covid-19 pandemic started, and soon found his employment options limited. Instead of giving up on cooking, he actually decided to start a business amid this. Deciding to focus o

May 22, 2020 • 38:17

Food Sales Rep Jacob Pratt Discusses the Affect of Covid-19 on the Food Industry

Food Sales Rep Jacob Pratt Discusses the Affect of Covid-19 on the Food Industry

On this episode, we speak with Jacob Pratt. Jacob is a sales rep with International Gourmet Foods. Prior to working there, he’s spent most of his career working in, and running, kitchens.We discuss the impact of Covid-19 on the restaurant industry including diminished sales, the supply chain, pivoting to the carry-out model, and restaurants turning into mini grocery stores. We also talk about work/life balance and being addicted to the restaurant lifestyle.​We asked Jacob to share some love for

May 18, 2020 • 48:54

Story on the Pass - Telling the Back-Story of a Chef Through Their Recipes

Story on the Pass - Telling the Back-Story of a Chef Through Their Recipes

On this episode, Chefs Without Restaurants founder Chris Spear speaks with Billy Trakas of Story on the Pass. Founded during the COVID-19 pandemic, Story on the Pass is aimed at revealing the backstory of a chef through a recipe. Oftentimes, food ignites influential emotions that remind us of childhood memories, significant individuals or an event that has helped shape the story of a chef. Occasionally, these occurrences can become the catalyst that launches an individual into a culinary career.

May 11, 2020 • 39:10

Easy Cooking Tips for Families with Chef Chris of Perfect Little Bites

Easy Cooking Tips for Families with Chef Chris of Perfect Little Bites

This episode is a little different than the other episodes. On this episode, chef Chris Spear of Perfect Little Bites gives some easy cooking tips to a group of moms from a local MOPS (mothers of preschoolers) group. They had scheduled a Zoom session to learn some easy ways to make dinner a little more interesting, without having to invest a lot of extra time or money.I hope you all enjoy this episode. If there are any recipes you’d like, or want some personal tips, you can email Chris at Perfec

May 10, 2020 • 37:57

Chef Christian Blouin of Hootch & Banter Restaurant Talks Covid-19, Kitchen Culture and Culinary Inspiration

Chef Christian Blouin of Hootch & Banter Restaurant Talks Covid-19, Kitchen Culture and Culinary Inspiration

On this episode we have Christian Blouin, the executive chef of Hootch & Banter restaurant in Frederick, Maryland. Christian is the first restaurant chef we’ve had on the show. Obviously, we talk a lot about the impact of covid-19 on the restaurant industry. We also touch on kitchen culture, continuous learning and culinary inspiration. Some of the people and businesses mentioned are: Jeff Naylor, Brad Deboy, Elle, Chuck Hughes, Rick Bayless, Roy Choi, Lazy Fish SushiTwo of his favorite books ar

May 8, 2020 • 37:05

Philadelphia Chef David Pollack and His Non-Profit Organization Cooking Without Kidneys

Philadelphia Chef David Pollack and His Non-Profit Organization Cooking Without Kidneys

On this episode we have David Pollack, a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he’s created Cooking Without Kidneys. David is in the early stages of creating this non-profit organization. Currently, he’s shar

May 4, 2020 • 38:53

Andrew Wilkinson of Pizza Llama Talks About Adapting His Food Truck Business During Covid-19

Andrew Wilkinson of Pizza Llama Talks About Adapting His Food Truck Business During Covid-19

On this episode we have Andrew Wilkinson from Pizza Llama. Most people know Andrew as the cohost of this podcast. Due to the Covid-19 pandemic, Andrew has taken a temporary leave from the podcast, as he’s focusing on his business. Pizza Llama is a mobile, wood-fired pizza operation based out of Frederick, Maryland.Andrew has had to change many of the ways that his business operates due to social distancing and the travel restrictions put into place. He believes that most of the changes he’s made

May 1, 2020 • 34:20

Rachel Armistead from The Sweet Farm Talks About Changing Her Business Due to Covid-19

Rachel Armistead from The Sweet Farm Talks About Changing Her Business Due to Covid-19

On this episode we have Rachel Armistead from The Sweet Farm. Many people know The Sweet Farm from their fermented products such as sauerkraut, kimchi, pickles and ginger beer. They were the first business licensed to sell sauerkraut in the state of Maryland. They also had a successful food truck that served their fermented products along with grilled sausages.They recently made the decision to stop using the food truck, and to end production of the krauts, focusing solely on the production of t

Apr 27, 2020 • 58:08

Baker Katrice Scott of Two Sweet Bakery Talks About Her Cookie Business

Baker Katrice Scott of Two Sweet Bakery Talks About Her Cookie Business

On this episode we have Katrice Scott. Katrice is one half of Two Sweet, the custom confections business she started in Frederick, Maryland with her twin sister Karin. On this episode:·         Transitioning for baking at home, to cooking out of a commercial kitchen·         The impact of Covid-19 on life and business·         Finding time to be creative·         The cookie business Businesses Mentioned: Canapes Catering, Frederick Community College,  Djs Catering, Dutch’s Daughter, Lazy Fish, a

Apr 20, 2020 • 35:34

Chef Terence Tomlin's Road to Recovery After Suffering Two Strokes and Becoming Paralyzed

Chef Terence Tomlin's Road to Recovery After Suffering Two Strokes and Becoming Paralyzed

On this episode we have chef Terence Tomlin. He was the executive chef at the restaurant Hawthorne in Washington DC. In November 2017 he suffered two strokes while working at the restaurant, leaving the right side of his body paralyzed. He has been able to regain much of his strength, though he has still not regained full use of his right side. Since then, he’s gone on to compete in Baltimore’s Mason Dixon Master Chef Tournament, and won the seafood competition at The Maryland Foodie Fest. Teren

Apr 17, 2020 • 34:38

Distiller Mark Vierthaler of Tenth Ward Distilling Company

Distiller Mark Vierthaler of Tenth Ward Distilling Company

On this episode we have Mark A. Vierthaler. Mark is the head distiller at Tenth Ward Distilling Company in Frederick, Maryland. Some of the spirits they produce are a genever style gin, absinthe nouvelle, caraway rye, and a smoked corn whiskey. On this episode:·         Support and collaboration within the craft spirits community·         The history of absinthe and Maryland rye·         An in-depth look at how the spirits world operatesThe distillers and distilleries mentioned: Privateer Rum, L

Apr 13, 2020 • 1:19:39

Gettysburg Chef Josh Fidler on Cooking in a Smaller Market

Gettysburg Chef Josh Fidler on Cooking in a Smaller Market

On this episode we have chef Josh Fidler. Josh is a chef in the Gettysburg, Pa area. He was the chef and owner of Fidler & Co in Biglerville, and most recently consulted on the menu and kitchen at GearHouse Brewing Co in Chambersburg, PA. Currently, he is working on a new project called Mela Kitchen in Gettysburg. Mela is located in the brand new Jack’s Hard Cider facility, and will feature brick oven pizza and Italian inspired small plates and entrees.On this episode:·         Cooking in a smal

Apr 7, 2020 • 49:41

Anthony DiGiulian on Pasta, Italian Food and Home Cooking

Anthony DiGiulian on Pasta, Italian Food and Home Cooking

On this episode we have our good friend Anthony on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home cook, who’s passions include pasta and Italian food, fermentation, charcuterie and gardening. Last year, he and chef Chris Spear of Perfect Little Bites did a pop-up dinner in downtown Washington D.C that focused on homemade pasta.Since pasta is one of Anthony’s favorite hobbies, he shares a

Mar 31, 2020 • 48:57

Continuing The Chefs Without Restaurants Podcast During the Covid-19 Pandemic

Continuing The Chefs Without Restaurants Podcast During the Covid-19 Pandemic

Things are changing every day during the Covid-19 global pandemic. We have decided to continue with our podcast, even if it means changing the format a little, and how we conduct the show. I have added some resources and links here in the show notes, but be aware that they're literally changing by the minute. Please let me know if there's ANYTHING we can do to help you. Please be safe. I love you.Chris SpearFounder Chefs Without Restaurants================CONNECT WITH US ================SUPPORT

Mar 31, 2020 • 4:31

Drew Pumphrey of The Smoking Swine BBQ and Smoked Meats Emporium

Drew Pumphrey of The Smoking Swine BBQ and Smoked Meats Emporium

On this episode we have Drew Pumphrey. Drew is the owner of The Smoking Swine BBQ and smoked meats emporium. His food truck is based out of Baltimore, Maryland, and services the surrounding areas. He recently began working on a brick and mortar restaurant, which is currently operating on limited hours, but will be fully operational soon. In this episode:·         BBQ·         Food truck life·         His appearance on the Guy Fieri  show Diners, Drive-Ins’ and Dives·         Guerrilla marketing·

Mar 24, 2020 • 1:14:40

The Litrell Show - with Chris Spear of Perfect Little Bites

The Litrell Show - with Chris Spear of Perfect Little Bites

From Jason Littrell: It's a tough pill to swallow, but we're not going to be dining the way we used to in ten years. It's chefs like Chris Spear from Perfect Little Bites and Chefs without Restaurants who are going to surface in the emerging gig and convenience economies. Chef breaks down his techniques and tactics to build his brand, and deliver world-class in-home dining experiences.***Questions, comments or thoughts please get in touch! I’m on Instagram, Twitter, Facebook, LinkedIn, and even

Mar 18, 2020 • 41:50

Self Care for the Service Industry - A Conversation with Chef Sarah Acconcia

Self Care for the Service Industry - A Conversation with Chef Sarah Acconcia

On this episode we have chef Sarah Acconcia. Sarah is currently employed as an in-home personal chef for a professional athlete, and is also the owner of Juniper Culinary Apothecary.  Prior to that, Sarah spent many years working in Baltimore restaurants. She is a self-described service industry wellness advocate, and has started a Facebook group called Self Care for the Service Industry.In this episode we talk a lot about kitchen culture and self-care for those who work in food service. If you’

Mar 10, 2020 • 1:16:48

We Hear You, Can You Hear Us? A Mini-Sode on Audio Quality

We Hear You, Can You Hear Us? A Mini-Sode on Audio Quality

This is a mini episode, if you can even call it that. I wanted to take a moment to thank all of our listeners...especially those who have stuck with us as we work to continually improve the show. We were new to podcasting, and realize that there were some technical and quality issues. We hope that we have rectified many of those issues. Please listen to this very brief episode to lean more about what we have done to improve the show.Thanks so much.Chris & Andrew================CONNECT WITH US ==

Mar 6, 2020 • 5:24

Matt Finarelli - Washington D.C. Area In-Home Culinary Instructor and Personal Chef

Matt Finarelli - Washington D.C. Area In-Home Culinary Instructor and Personal Chef

On this episode we have chef Matt Finarelli. He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called Beyond the Red Sauce.In this episode:·         We discuss some of Matt’s most popular classes·         Marketing, Yelp and the pros and cons of Thumbtack·         His spice company Ani Spices·         Cocktails·         The Ideas in Food 3-Minute Risotto·         and so much more Recommended Books: Essentials of Classic Italian C

Mar 4, 2020 • 53:06

Chef Cat of Just Call Me Chef on Pop-Ups, Collaborations and the Personal Chef Business

Chef Cat of Just Call Me Chef on Pop-Ups, Collaborations and the Personal Chef Business

On this episode we have chef Cat. She is a personal chef in Baltimore, MD, the founder of the organization Just Call Me Chef, and is a board member for The Food Project. In this episode:·         The personal chef industry·         Collaborations and pop-ups·         The Just Call Me Chef Organization·         Marketing your business·         and so much more Recommended Books: Notes From a Young Black Chef by Kwame OnwuachiFavorite Kitchen Tool: Chef KnifeFavorite Digital Tool: Sous Vide System

Feb 26, 2020 • 1:10:57

On Writing Cookbooks and Making Pie - A Conversation with Author and Recipe Developer Cathy Barrow

On Writing Cookbooks and Making Pie - A Conversation with Author and Recipe Developer Cathy Barrow

On this episode we have Cathy Barrow. Cathy is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and W

Feb 18, 2020 • 42:03

The Patreon Mini-Sode and Funding Our Organization

The Patreon Mini-Sode and Funding Our Organization

This is what we’re calling The Patreon  Mini-sode. We hope everyone loves what we’re doing with both the Chefs Without Restaurants podcast, and organization. We want to keep the organization free for as long as possible, to continue helping food entrepreneurs build and grow their businesses. Obviously, we are incurring some costs, so if you appreciate us, and what we’re doing, we’d love your support. We’ll be launching a Patreon soon, where you’ll be able to back this endeavor of ours. It’s not

Feb 15, 2020 • 16:39

Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle

Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle

On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality, and works with Live Nation. In this episode:·         Contract foodservice·         High-volume cooking·         The pricing of stadium food·         Culinary school and The American Culinary Federation·         Unions in kitchens·         and so much more Recommended book: The Perfectionist: Life and Death in Haute CuisineFavorite Digital Tool: Bluetooth HeadphonesEmail Dan Doyle at Ddoyle167@gmai

Feb 11, 2020 • 1:18:06

Filipino Cooking and the Calasag Pop-up - with Dylan Ubaldo (Toyomansi)

Filipino Cooking and the Calasag Pop-up - with Dylan Ubaldo (Toyomansi)

On this episode we have Dylan Ubaldo, a chef, musician, audio engineer and event organizer based in Baltimore, MD. He started the Calasag pop-up to bring Filipino, and Filipino-American food to the area, especially in conjunction with events. In addition to cooking, Dylan creates music under the name Toyomansi, and created the intro and outro music for this podcast. We would also like to thank him for letting us record our Baltimore podcast sessions at The Grotto in Baltimore, the recording stud

Feb 4, 2020 • 1:11:55

Mexican Cooking and Funding a Restaurant - A Conversation with DC Chef Christian Irabién of Amparo Fondita and Muchas Gracias

Mexican Cooking and Funding a Restaurant - A Conversation with DC Chef Christian Irabién of Amparo Fondita and Muchas Gracias

On this episode we have chef Christian Irabién. Originally from Mexico, Christian began his culinary career working at his grandparents’ restaurant in El Paso. Over the years he strayed away from working in restaurants, but eventually found his way back, working at some of the best restaurants in the Washington DC area including Restaurant Eve in Alexandria, VA and Oyamel in DC, a restaurant from chef José Andrés.Christian is currently in the process of trying to open a restaurant called Amparo

Jan 27, 2020 • 1:02:45

Using Food as a Tool for Social Design - with Chef Krystal Mack

Using Food as a Tool for Social Design - with Chef Krystal Mack

On this episode we have Krystal Mack. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a

Jan 20, 2020 • 1:40:11

Chef Jeremy Umansky on Koji and Miso

Chef Jeremy Umansky on Koji and Miso

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his first

Jan 15, 2020 • 31:35

Seasonal Cooking and Local Sourcing with Jake Cline and Matt Tilman of Hometown Harvest Kitchen and Food Truck

Seasonal Cooking and Local Sourcing with Jake Cline and Matt Tilman of Hometown Harvest Kitchen and Food Truck

On this episode we have Jake Cline and Matt Tilman of Hometown Harvest restaurant and food truck in Frederick, Maryland.  In this episode:·         Local sourcing and seasonal cooking·         The cost of “farm to table”·         Southern food talk…fried chicken and grits·         Cooking at The Great Frederick Fair·         Running both a restaurant and a food truck Read about them in a recent Frederick News Post article=========================== CONNECT WITH US =========================== Get

Jan 13, 2020 • 1:31:15

From Haiti to The White House - with Chef Sebastien (KuisineKing)

From Haiti to The White House - with Chef Sebastien (KuisineKing)

On this episode, we sit down with Chef Sebastien (Kuisine King), a Washington DC area chef.In this episode:·         Cooking at The White House·         Thoughts on going to culinary school·         Working at The Cheesecake Factory, and how hard it is to actually cook there·         Vibrational cooking and “intersectional cuisine”·         Finding the middle ground between consistency and flexibility/creativity when cooking  ·         Haitian food and cooking…and a bit of history·         Pop-u

Jan 6, 2020 • 56:24

Mental Health and Substance Abuse, Brand Building and Community - A Discussion with Chef Marc O'Neil

Mental Health and Substance Abuse, Brand Building and Community - A Discussion with Chef Marc O'Neil

Chef Marc O’Neil discovered his love of cooking at the age of 5 when his brother taught him how to cook bacon. He eventually starting working in kitchens, from Burger King to The Westin at BWI. Now he has his own business, focusing on keto meal prep, and events specializing in upscale comfort food. In this episode:·         Being a boss and building your brand·         Looking at multiple streams of income in the food industry·         Black Out Fridays pop-ups at Union Kitchen with UrbanChef31

Dec 30, 2019 • 1:13:38

From Cooking at The Cheesecake Factory, to Working For the Voltaggio Brothers - with Chef Lo

From Cooking at The Cheesecake Factory, to Working For the Voltaggio Brothers - with Chef Lo

=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitte

Dec 27, 2019 • 47:47

Personal Chef Dre (Urbanchef31) on Building a Business, Leveraging Connections and Not Burning Bridges

Personal Chef Dre (Urbanchef31) on Building a Business, Leveraging Connections and Not Burning Bridges

In this episode we talk with chef Dre (UrbanChef31) of Urban Taste, a personal chef and meal prep business in the Washington DC area. We discuss building a business from scratch, leveraging your connections, not burning bridges and much more.=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutre

Dec 23, 2019 • 47:08

Talking Meal Prep and Private Dinners with Washington DC Personal Chefs

Talking Meal Prep and Private Dinners with Washington DC Personal Chefs

This is a mini episode that dives into some of the specifics of doing weekly meal prep for customers. Unlike special events which can be sporadic, meal prep can be a consistent revenue stream that keeps a personal chef business going. Chefs Marc Oneil/TheBasteGod and UrbanChef31 work as personal chefs in the metro Washington DC area, and both of them do meal prep as part of their businesses. In this episode:·         Weekly Meal Prep For Cash Flow·         Marketing Your Special Event Service to

Dec 21, 2019 • 31:11

The Bouffista Experience - A Conversation with Caterer and Personal Chef Kizi

The Bouffista Experience - A Conversation with Caterer and Personal Chef Kizi

Chef Kizi is the owner of Bouffista’s Kitchen, a personal chef and catering business based out of Frederick, Maryland. She was born and raised in Abidjan, Côte d'Ivoire (West Africa), with parents from Sierra Leone (West Africa) and Congo Brazzaville (Central Africa). She provides Private Chef and Catering Services for special and private events. Her menu, The Bouffista Experience, is not limited to but filled with inspiration from her childhood in Abidjan, in addition to dishes from the America

Dec 17, 2019 • 1:05:33

People in the Food and Beverage Industry to Follow on Instagram

People in the Food and Beverage Industry to Follow on Instagram

This is a mini episode where we mostly share some of our favorite people to follow on Instagram. The guests for this episode we Jerrod Cline of Bub-B-Que and chef Kizi of Bouffista cateringWe’re not going to spoil all of our Instagram picks, but here are a some of the people mentioned in this episode:·         Chef Christian Blouin·         The Smoking Swine·         Ideas in Food·         Krystal Mack=========================== CONNECT WITH US =========================== Get the Chefs Without R

Dec 13, 2019 • 12:28

BBQ Talk with Jerrod Cline of Bub-B-Que Food Truck

BBQ Talk with Jerrod Cline of Bub-B-Que Food Truck

Jerrod Cline is the owner, and all-around BBQ guy, of Bub-B-Que, a BBQ food truck based out of Frederick, Maryland. In this episode:·         Lots of talk about BBQ·         The dynamic of working with the local wineries and breweries·         The zen of cleaning and doing the dishes·         The Frederick, Maryland restaurant scene=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-res

Dec 10, 2019 • 1:32:02

Food Festivals and Working For Free with Chef Thomas O'Hara

Food Festivals and Working For Free with Chef Thomas O'Hara

Thomas O’Hara is currently the breakfast chef at the Hillbrook Inn in Charlestown, WV. He started his cooking career at The Hyatt Regency Hotel in Cambridge, MD, and has continued at restaurants such as AYSE Meze Lounge in Frederick, MD.In this episode:·         Egg cookery·         Working for free·         Food festivals·         The Frederick, Maryland restaurant scene=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://m

Dec 2, 2019 • 48:59

Holiday Gift Buying Guide for Chefs and Food Lovers

Holiday Gift Buying Guide for Chefs and Food Lovers

In this mini-episode, we drop our holiday gift ideas. Whether you're going to be shopping for chefs, home cooks or serious food enthusiasts, we have some ideas for great gifts. Chefs Chris, Andrew and Thomas talk about their favorite kitchen tools, books, condiments and more. What are some of your favorite things to buy for people who are really into food and cooking? Let us know on social media. As always...subscribe, like, rate, review and share.If you want to support the show, our Venmo name

Nov 27, 2019 • 16:28

The First Official Chefs Without Restaurants Episode

The First Official Chefs Without Restaurants Episode

This is the first official episode of the Chefs Without Restaurants podcast. On this episode Chris Spear (Perfect Little Bites) and Andrew Wilkinson (Pizza Llama) interview each other, trying to keep to the format that they'll be using with their guests.It starts off with a "getting to know you" segment, before digging deeper into other topics. We like to finish up with something called "word vomit" that's supposed to be one-word answers to questions, but so far, hasn't worked out that way. As a

Nov 25, 2019 • 50:48

Talking with The Frederickland Podcast

Talking with The Frederickland Podcast

In this previously recorded episode, Chefs Without Restaurants founder Chris Spear talks with The Frederickland Podcast about the local Frederick, Maryland food scene, his personal chef business, and the Chefs Without Restaurants organization. We think it's a great episode, and gives some more back story as to how the organization got started.Your support means everything to us. If you like this show, please subscribe, review, like and share. Thanks so much-Chris & AndrewIf you want to suppo

Nov 23, 2019 • 39:46

An Intro to the Chefs Without Restaurants Podcast

An Intro to the Chefs Without Restaurants Podcast

On this episode, Chefs Without Restaurants founder Chris Spear, and podcast co-host Andrew Wilkinson talk about what you can expect from the podcast. They discuss the mission and goals of the organization, how it got started and how you can be involved. We would love to hear from you. What do you want us to discuss? What would you find helpful? Are there any guests you'd really like us to have on the show (maybe it's you)? If you like the podcast, please like it, rate it and subscribe.==========

Nov 21, 2019 • 27:43

Episode 1 - About The Chefs Without Restaurants Podcast - Speaking With Food & Beverage Entrepreneurs and Culinary Innovators

Episode 1 - About The Chefs Without Restaurants Podcast - Speaking With Food & Beverage Entrepreneurs and Culinary Innovators

Chefs Without Restaurants is a community focused on helping food entrepreneurs build and grow their businesses. The organization is run by Chris Spear, the chef and owner of Perfect Little Bites, a personal chef business in the Washington D.C. area.On the podcast of the same name, we'll be speaking with caterers, personal chefs, food truck operators, chefs working in research and development, distillers, cookbook authors and all sorts of culinary renegades. Some of our guests so far have include

Nov 19, 2019 • 5:14

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