Chefs Without Restaurants (The Chefs Without Restaurants Network)
Explore every episode of Chefs Without Restaurants
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 08 Feb 2022 | Learn How to Start an Online Cooking Class Business with Chef Matt Finarelli | 00:50:06 | |
This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might’ve been the last in-person show that we recorded before the Covid shut down. If you’re interested in hearing that episode, it was number 24, and you can find the link here. Due to the situation with Covid, Matt didn’t feel comfortable going into people's homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned to online cooking classes. It wasn’t something he had experience with, but he found a way to make it work. Now, he wants to share that knowledge with you. Matt talks about how he got started, and what he learned along the way. He’ll tell you what gear he’s using, how he sets up the online classes, and what his price structure looks like. While Matt plans on going back to in-home dinners and lessons, he says that he’ll definitely be continuing to do the online classes, and wanted to provide tactical information to help you set up a similar business. If you’d like to learn how to make money with online cooking classes, this is the episode for you. Sponsor Matt Finarelli =========== Matt's Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 11 Feb 2022 | Show Your Work and Don't Fear Criticism | 00:06:32 | |
This is a mini-episode about showing your work. I made this episode for the new creators out there. Whether you’re blogging, podcasting, or posting photos on Instagram, there are going to be people out there (usually strangers) who will be critical of your work. Some of it might be justified, but some might just be mean. Regardless, you need to rise above it and keep pushing on. Do the work, and show your work. ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 15 Feb 2022 | Chef Virginia Willis on Writing Cookbooks and Her Wellness Journey | 00:56:47 | |
This week I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is the author of a number of books including Lighten Up, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. On the show, we discuss how she got into writing cookbooks, how her cooking style has changed, and her wellness journey which has led to her losing 70 pounds. We talk about food media, and credible sources for recipes and cooking tips. Virginia’s also passionate about sustainable seafood, and we discuss that as well. Sponsor Virginia Willis =========== Virginia's Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites
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| 18 Feb 2022 | What is a Chef with Virginia Willis | 00:04:09 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Today's answer comes from Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is the author of a number of books including Lighten Up, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Virginia Willis =========== Virginia's Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 22 Feb 2022 | What is a Chef with David Pollack of Cooking Without Kidneys | 00:07:56 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. David Pollack and Cooking Without Kidneys =========== David's Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 25 Feb 2022 | On Pizza and Entrepreneurship - How Andris Lagsdin Created the Baking Steel | 00:41:29 | |
This week I have Baking Steel founder Andris Lagsdin. It’s the inspiring story of how Andris built his successful business. He spent a number of years working in restaurants, which included being on chef Todd English’s management team. Tired of the restaurant industry, Andris decided to go work at his family’s steel manufacturing business. But it was an a-ha moment that led to the creation of what’s now known as the Baking Steel. In addition to hearing his origin story, we also talk about pizza making and how to get the most out of your Baking Steel. Want tips on successfully getting that pizza onto your steel? Ever wondered if you can put a glass dish on top of it? You’ll get the answers to these questions and more on today’s show. Andris Lagsdin and Baking Steel =========== Baking Steel’s Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 01 Mar 2022 | Bagels, Schmears, and a Nice Piece of Fish - Cookbook Author Cathy Barrow | 00:33:18 | |
On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly. Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022. Cathy Barrow =========== Cathy's Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 08 Mar 2022 | What is a Chef with Matt Collins of Chef Collins Events | 00:09:05 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Matt Collins ===============================
CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 15 Mar 2022 | What is a Chef with Jensen Cummings of Best Served | 00:21:38 | |
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Jensen Cummings ============== Best Served Instagram Best Served Podcast Facebook Page CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 22 Mar 2022 | Health, Wellness and Vegetarianism with Andris Lagsdin of Baking Steel | 00:13:42 | |
This week I have a bonus episode with Andris Lagsdin of Baking Steel. During our full conversation, we talked primarily about pizza making, and how he created the Baking Steel. While recording the episode, we discussed health and wellness, abstaining from alcohol, and why he no longer follows a vegan diet. I also asked him about vegan cheeses. I thought that part of our conversation was great, but it didn’t make sense to leave it in as part of the whole show. However, I had always intended it to be a standalone bonus episode, so here it is. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada (and even Italy), USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com Andris Lagsdin and Baking Steel =========== Baking Steel’s Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 29 Mar 2022 | From Food Truck To Restaurant and Condiment Line with Poi Dog's Kiki Aranita | 00:46:04 | |
This week's guest is Philadelphia chef Kiki Aranita. You might know her from her Poi Dog food truck and subsequent restaurant of the same name. Unfortunately, due to the Covid pandemic, she had to shut down her restaurant. But Poi Dog has returned in the form of a line of bottled condiments including guava katsu sauce and chili peppah water. We talk about the evolution of her business, deciding to close the restaurant, and what it was like to start a consumer packaged goods product line Kiki was raised in both Hong Kong and Hawaii, so I really wanted to talk to her about her food experiences growing up, and why she chose to cook professionally. She also does a lot of food writing and recipe development for commercial brands. We discussed tips for those looking to work with brands. We also talked about her hobby of working with yarn, which has evolved from making dog sweaters to pieces that represent packaged foods such as Pocky and Takis. An exhibition of that work can concurrently be found at the Philadelphia International Airport until June 22'. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com =========== Kiki Aranita =========== Kiki's Instagram ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page | |||
| 05 Apr 2022 | Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle | 00:55:09 | |
This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland. You might’ve heard my mini-episode with him a couple of months ago about what it means to be a chef. So if you love chocolate, or even vanilla, and want to pick up on some tips and tricks on how to buy, use, and store chocolate, this is the episode for you. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com
Cody Marwine and The Perfect Truffle =========== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 12 Apr 2022 | Free Food and Failure | 00:07:47 | |
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 needle from a business standpoint? What do you think? Let me know. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com
CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 19 Apr 2022 | What is a Chef with Andris Lagsdin of Baking Steel | 00:05:11 | |
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. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com =========== Andris Lagsdin and Baking Steel =========== Baking Steel’s Instagram
CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.
Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 26 Apr 2022 | Taste Network's Brady Lowe - The Future of Food Events, and the Rise and Fall of Cochon 555 | 00:52:47 | |
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 to him about. Building something that you love, and then letting it go, possibly seeing it go down in flames along the way. But Brady is still going strong with other aspects of Taste Network.
Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com =========== Brady Lowe and Taste Network =========== Taste Network ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page | |||
| 03 May 2022 | The Cajun Vegan Krimsey Lilleth on Closing Her Restaurant, Writing a Cookbook, and Quitting Social Media | 00:51:25 | |
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 decision to close it. We also discussed the process of writing a cookbook, But the main thing I wanted to talk about was Krimsey‘s decision to leave social media. Today it seems like you have to have a strong social media presence if you want to have your business succeed. But it’s definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I’d love to hear what you think. Are we all just caught up in the hamster wheel, and it’s a huge waste of our time? Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com =========== Krimsey Lilleth =========== Krimsey's Website ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page | |||
| 10 May 2022 | The Seafood Episode with Sena Wheeler of Sena Sea- Fresh vs Frozen, Wild vs Farmed and How to Buy and Prepare Fish | 00:54:30 | |
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, and commitment to sustainability. Sena Sea are not only fishermen, they also run a small, fisherman-owned custom processing facility in Cordova, AK where they specialize in premium quality and traceability. On the show, it’s all about seafood. We talk fresh vs frozen, and wild vs farmed. Sena explains the best way to properly thaw fish, and we discuss brining. You’ll pick up some cooking tips, and learn about all the different types of salmon. Anyone down for some chum? One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry. For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sena Sea ======= Sena Sea Website ========================== CHEFS WITHOUT RESTAURANTS ========================== If you would like to support the show financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founde | |||
| 17 May 2022 | Chefs as Stewards of the Environment - What is a Chef with Brady Lowe | 00:06:50 | |
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. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry. For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Brady Lowe and Taste Network =========== Taste Network ========================== CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 24 May 2022 | Build and Grow Your Personal Chef Business Now - Advice from Chef Jonathan Bardzik | 00:52:53 | |
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 business basics and hot topics, especially as they relate to the personal chef business. How do you acquire clients, and tips for retaining them? Should you separate out the food cost from the labor cost when billing your client? Does costing every recipe and event even matter? And we talk about time...how do you want to be spending your time, both personal and professional? Jonathan discusses how he interacts with social media, his time away from clients and his business, and how he looks at time and money. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry. For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting.
Jonathan Bardzik =============================== Jonathan's Website CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram | |||
| 31 May 2022 | Talking Top Chef and Tiny Fish with Sara Hauman | 01:07:34 | |
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. =============================== Sara Hauman =============================== The Tiny Fish Co Website CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. | |||
| 07 Jun 2022 | On Not Identifying as a Chef - What is a Chef with Sara Hauman | 00:13:36 | |
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 =============================== The Tiny Fish Co Website CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed Knives Are you looking for top quality kitchen knives for dad this Father’s Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the | |||
| 14 Jun 2022 | Getting Fired, Dealing with Anxiety, and Silver Linings | 00:10:53 | |
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 platforms listed below. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry. For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed Knives Are you looking for top quality kitchen knives for dad this Father’s Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.
CHEFS WITHOUT RESTAURANTS ========================== If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 21 Jun 2022 | Mentorship, Growing Your Employees, and Letting Them Leave | 00:06:45 | |
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." One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry. For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed Knives Are you looking for top quality kitchen knives for dad this Father’s Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group. If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Facebook page Chefs Without Restaurants private Facebook group | |||
| 28 Jun 2022 | Do One Thing Really Well - Talking Breakfast Tacos with Liz Solomon Dwyer of King David Tacos | 00:43:19 | |
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 with retail partners. We discuss building and growing her business, scaling from two carts to over 50 locations in just a handful of years? We also talk about sticking to a vision. Liz has really stuck to her guns when it comes to only making breakfast tacos, and also not doing any made-to-order food. She’s firmly dedicated to making the best breakfast taco and sticking with just that. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network, and is open to all chefs in the industry. For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed Knives Are you looking for top quality kitchen knives? With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group. LIZ SOLOMON DWYER CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter | |||
| 05 Jul 2022 | Chefs as Teachers - What is a Chef with Eli Kulp | 00:07:36 | |
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 Podcast CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. | |||
| 12 Jul 2022 | Keep Being Curious - Master Pastry Chef Christopher Curtin of Éclat Chocolate | 00:43:16 | |
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 Anthony Bourdain and Eric Ripert, and other businesses such as Victory Brewing Company. CHRISTOPHER CURTIN AND ECLAT CHOCOLATE CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. | |||
| 20 Jul 2022 | One Moment Can Change Your Life - with Philadelphia Chef Eli Kulp | 00:59:01 | |
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. ELI KULP CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 27 Jul 2022 | The Recipe Tool That Helps Save Time, Cut Costs and Improve Execution - with Meez Founder Josh Sharkey | 00:43:53 | |
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 SHARKEY & MEEZ CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 03 Aug 2022 | Creating a Kitchen Pantry Representing Time and Place- with Daniel Liberson of Lindera Farms | 00:50:34 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. | |||
| 10 Aug 2022 | What is a Chef with Taffy Elrod | 00:11:45 | |
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 Elrod CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. | |||
| 17 Aug 2022 | How to Grow Your Personal Chef Business with Airbnb | 00:10:12 | |
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’d like to share? Let me know. Connect with me on one of the platforms below. If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 24 Aug 2022 | Ukrainian Chef Anna Voloshyna and Her New Cookbook Budmo! | 00:50:54 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Founder Chris Spear’s personal chef business Perfect Little Bites Sponsor- The United States Personal Chef Association Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info. | |||
| 31 Aug 2022 | How to Make Better Sourdough Bread with Andy Roy of Twin Bears Bakery | 00:18:12 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 07 Sep 2022 | Cobra Kai Actor Dan Ahdoot on Persian Cooking, Dining Out and Green Eggs & Dan | 00:55:20 | |
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 listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just food. Dan’s show has hit #1 on the podcast charts, and his guests have included Jacques Pepin, Ruth Reichl, Padma Lakshmi, Henry Winkler, Paul F Tompkins, and Iliza Schlesinger. On the show, we talk about Persian food and cooking, luxury food ingredients, and the dining scene in general. You’ll hear how he went from pre-med to stand-up and acting, and now podcasting. So, is Dan Team Daniel or Team Johnny? DAN AHDOOT Dan's Instagram Dan's Twitter Dan's Website Listen to Green Eggs and Dan CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Founder Chris Spear’s personal chef business Perfect Little Bites Sponsor- The United States Personal Chef Association Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner inf | |||
| 14 Sep 2022 | Luladey Moges on Ethiopian Cooking and Her New Cookbook Enebla: Recipes From an Ethiopian Kitchen | 00:42:14 | |
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 taught her what it takes to build a balanced menu and impress discerning gourmands. CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 21 Sep 2022 | Overcoming Business Closure: Chef Taffy Elrod's Journey from Restaurant to Recipe Developer | 00:45:29 | |
In this episode of the Chefs Without Restaurants podcast, host Chris Spear chats with Chef Taffy Elrod. With over 20 years in the culinary industry, Taffy shares her emotional journey of closing her restaurant in upstate New York due to COVID-19. She discusses the impact of the pandemic on small food businesses and her decision to pivot into recipe development, food writing, and content creation. Taffy offers valuable insights into how chefs can transition into content creation, partner with brands, and charge for recipe development work. In addition to sharing her personal story, Taffy provides practical advice on pricing strategies, building relationships with brands, and the realities of life post-restaurant ownership. Stick around to find out who Taffy would love to shadow for a day and her favorite resources for recipe development. If you're navigating your own food business or are interested in culinary entrepreneurship, this episode is packed with valuable lessons. Topics Discussed:
Taffy Elrod CHEFS WITHOUT RESTAURANTS | |||
| 28 Sep 2022 | Chefs as Leaders in the Community - What is a Chef with Clark Barlowe | 00:04:10 | |
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.
CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 05 Oct 2022 | How to Make and Use Masa with Masienda Founder Jorge Gaviria | 00:47:41 | |
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 partnerships, as Masienda has teamed up with companies like Jacobsen Salt Co., Made In, and Hayden Flour Mills. CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 12 Oct 2022 | What is a Chef with Carla Hall | 00:07:13 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 19 Oct 2022 | Foraging, Transplanting Ramps, and Snail Farming with Clark Barlowe | 00:48:15 | |
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. On the show, we discuss foraging, cultivating mushrooms, transplanting ramps, and snail farming. Clark is currently attending law school and we talk about how he might potentially combine the two fields such as in food and farming policy. He also discusses foraging for, and preparing some items that contain toxins, such as pokeberries.
CHEFS WITHOUT RESTAURANTS If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 26 Oct 2022 | Mentorship and Leadership in the Food Industry - What is a Chef with Russ Zito of Johnson & Wales University | 00:11:18 | |
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. If you enjoy the show, and would like to support it financially, please check out our Sponsorship page (we get a small commission when you use our affiliate links). You can find our Patreon, Venmo, and deals from brands like Masienda, The Tiny Fish Co., TRUFF, and TILIT. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Founder Chris Spear’s personal chef business Perfect Little Bites | |||
| 02 Nov 2022 | Bringing Global Flavors to Tulsa, Oklahoma and Beyond with Chef Shannon Smith | 00:54:07 | |
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 children in Rwanda. She's raised over $500K for her charity work by donating epic dinner parties at her home. On the show, we talk about how she became a world traveler and cooking instructor. She explains how the micro-finance loan program works, and some of the charities she’s been working with. She’s currently working on a forthcoming cookbook, THE HIDDEN TABLE, a collection of stories and recipes from her adventures around the world, which is set to be released next year. SHANNON SMITH If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more. It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNAS | |||
| 09 Nov 2022 | Learn to Garden and Cook Italian Food with Ciao Italia Host Mary Ann Esposito | 00:42:29 | |
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 garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian-style.
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more. It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNAS | |||
| 16 Nov 2022 | Chef Carla Hall Talks Top Chef, the Shift from Caterer to Food Media, and How to Make Amazing Biscuits | 01:02:08 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
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| 23 Nov 2022 | Community, Collaboration, and Education- Three Years of Chefs Without Restaurants | 00:32:36 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
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| 29 Nov 2022 | A Look at Culinary School Today with Johnson & Wales University Chef Instructor Russ Zito | 00:53:52 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
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| 07 Dec 2022 | Bringing Filipino Food to Charleston with Nikko Cagalanan of Mansueta’s | 00:40:45 | |
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 to start a career in cooking. With no formal training, he essentially had to start at the bottom. You’ll hear the story of how he got his start, and eventually launched his own pop-up. If you’re someone who’s thought about starting one, Nikko will share how he did it, and some things to consider. We also talk about collaborations and his recent appearance on the show Chopped where he had to cook pork uterus, among other bizarre food items. NIKKO CAGALANAN If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
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| 14 Dec 2022 | Start and Grow a Successful Personal Chef Business with Imrun Texeira | 00:59:44 | |
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 culinary style is often referred to as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavors and tecniques from around the world. On the show, we talk about positioning your business and how to stand out from your competitors. We discuss pricing your service, staffing considerations, and customer interactions. Also, Imrun is an ambassador for The Burnt Chef Project, so I asked him to explain what that is, which led to a bigger discussion about mental health and the state of mental health services today. And I wanted to talk about how he plans and markets his menus. Imrun offers either five or ten-course blind diners. That means that the customers don’t know what they’ll be dining on before he serves it. I’m not sure I’m ready to try that with my business yet. I have some challenges just getting people to order some of the more interesting items from a selection menu. For those with personal chef businesses, do you do this? Let me know because I’m interested. As always, you can hit me up on Instagram @chefswithoutrestaurants. My DMs are open.
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
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| 21 Dec 2022 | All About Olive Oil with Master Miller David Garci-Aguirre of Corto | 00:48:13 | |
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? This is one of the reasons that most extra-virgin olive oils have a low smoke point, and aren't recommended for sauteing with. But David says that fresh, high-quality olive oil is one of the most stable cooking oils there is. Besides rancidity and oil smoke points, you'll learn how Corto grows, harvests, produces, stores and packs its oil. They have an innovative bag-in-a-box system that protects the oil, making sure that the very last drop is as fresh as the first. They don't sell their oils at a retail level, but if you want to purchase it, use the link below to get it directly from their website. DAVID GARCI-AGUIRRE & CORTO Corto's Instagram David's Instagram BUY CORTO OIL HERE or Get it on Amazon Recipe: Wild Juniper Pan Roasted Scallops - Hari Cameron Recipe: Chocolate Olive Oil Torte - Holly Gale CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Sponsor- The United States Personal Chef Association Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info. | |||
| 28 Dec 2022 | The Future of The Chefs Without Restaurants Podcast | 00:03:29 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Sponsor- The United States Personal Chef Association | |||
| 04 Jan 2023 | Should You Work For Free? | 00:08:02 | |
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 business standpoint? What do you think? Let me know. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Sponsor- The United States Personal Chef Association | |||
| 11 Jan 2023 | How a Vegan Diet and Lifestyle Change Literally Saved Her Life with Christina Pirello of Christina Cooks | 00:59:48 | |
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 started a cooking show on PBS (and won an Emmy in her first season) and has published numerous cookbooks. While Christina maintains a vegan diet, she isn’t preachy about it. We talked about her early days working in a professional kitchen, her journey to wellness, and how she built and grew the Christina Cooks brand. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 18 Jan 2023 | Terence Tomlin's Road to Recovery After a Stroke, and Launching a Line of Ice Creams | 00:34:51 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 25 Jan 2023 | Punk Drummer Turned MasterChef - Private Chef Derrick Fox on Epic Mega Cookies and Gordon Ramsay | 00:56:16 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 01 Feb 2023 | Monetizing Chef Referrals with Derrick Fox | 00:09:52 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter | |||
| 08 Feb 2023 | Starting a Pop-Up Restaurant with Sam Fore of Tuk Tuk Sri Lankan Bites | 00:49:30 | |
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 gatherings from her dining room. And so, the pop-up was born. But these events aren’t limited to Lexington, Kentucky where she lives. Sam’s been traveling and collaborating with chefs across the country. We talk pop-up logistics and collaborations. Sam details how she ended up with her own Spicewalla spice blend. And she shares some info about her upcoming brick and mortar restaurant. In the past few years, she’s been on the cover of Food and Wine magazine, been named one of Plate magazine’s chefs to watch, and has joined the cast of Christopher Kimball‘s Milk Street. With everything going on it would be easy to burn out. We talk about taking the time to take care of yourself, and say no to some things…To only doing the things you really want to do.
GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. Get the Chefs Without Restaurants Newsletter | |||
| 22 Feb 2023 | Cooking Up Retro Recipes with Bobby Hicks | 00:59:43 | |
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). GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. Get the Chefs Without Restaurants Newsletter | |||
| 01 Mar 2023 | How to Become a Successful Personal Chef | 00:08:53 | |
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 recipes up and down, cost them out, and even share them with your team or customers. Meez founder Josh Sharkey was on my podcast last year. As much as I love doing the long-form interview podcast episodes, I think that there’s a lot of value in the short and punchy, informative episodes. This week I’m going to share what I consider the do’s and don’ts of being a successful, personal chef. In just a couple of minutes, I’ll be able to tell you some of the things that worked really well for me, and some things that I think you should avoid. How to Be a Successful Personal Chef - Blog post on meez GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. Get the Chefs Without Restaurants Newsletter | |||
| 08 Mar 2023 | It's Time to Stop Nickel and Diming Your Clients - Provide an All-Inclusive Experience Instead | 00:05:41 | |
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. GET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ. Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 16 Mar 2023 | An Intro to Thai Food and Cooking with Chef Pailin Chongchitnant | 00:54:07 | |
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 over 1.5 million subscribers and almost 170 million views. Pailin’s Kitchen on YouTube Video: Thai Chef Takes You Grocery Shopping Video: How to Eat Thai Food Correctly CHEFS WITHOUT RESTAURANTS Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 23 Mar 2023 | Elevated Home Cooking: Approachable and Affordable Recipes with Chef Christine Flynn | 00:49:59 | |
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. Christine believes that everyone deserves to eat beautiful food, and the recipes in her book are both flavor-packed and easy to execute. She discusses her love for creating a beautiful life and how making food and clothes are part of that. Flynn finds inspiration from design, cozy aesthetics, places she’s been, music, and art. Christine discusses her approach to sustainability and cooking. Her expertise in using leftovers to create different meals is something she takes pride in and wants to teach others to do. She emphasizes that her approach is all about having fun and being creative. Christine was also behind the viral Instagram account Jacques La Merde in 2015 & 2016. Jacques was known for his overly-worked and tweezered creations. They were elaborated interpretations of junk food. Think…the Michelin version of a Big Mac. While she had fun with it, she’s left her Jacques days behind her, focusing more on family cooking these days. Christine's Instagram CHEFS WITHOUT RESTAURANTS Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 29 Mar 2023 | Chef Kyle Shankman on His Home-Based Speak Easy Supper Club | 00:57:08 | |
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 celebrities, and has been the on-camera talent in both live and produced segments for several national brands. If you'd like to hear Kyle discuss why hiring an assistant was a game-changer for his business, check out the mini-episode here. Kyle's Instagram CHEFS WITHOUT RESTAURANTS Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 29 Mar 2023 | The Best Hire You Can Make For a Personal Chef Business | 00:08:56 | |
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 celebrities, and has been the on-camera talent in both live and produced segments for several national brands.
Kyle's Instagram CHEFS WITHOUT RESTAURANTS Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 06 Apr 2023 | Easy Allergy-Free Cooking with Kayla Cappiello | 00:42:17 | |
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 nuts, so she knows firsthand the challenges of cooking with multiple dietary restrictions. She started documenting her experiences online, sharing new recipes she was making and recommending places to eat that catered to those with allergies. Her Instagram quickly gained followers, and she now has 47,000 fans who love her allergy-free cooking tips and recipes. Kayla's book, "Easy Allergy-Free Cooking," is a choose-your-own-adventure cookbook that accommodates multiple allergies and dietary restrictions. Every recipe includes tips on how to make adjustments for gluten-free, dairy-free, and nut-free diets, as well as suggestions for making the dish vegetarian or low-fat. It's the perfect guide for anyone who wants to cook delicious, allergy-free meals for themselves or their loved ones. In this episode, Kayla and Chris discuss the challenges of cooking with multiple allergies, how to make substitutions in your favorite recipes, and the importance of community for those with food allergies. Kayla also shares some of her favorite recipes from the book,
Kayla's Instagram
Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram | |||
| 03 May 2023 | Nourishing People and the Planet: A Conversation with the Twin Chefs Behind Servis Events | 00:49:04 | |
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. Today, Nicolas and Stephen share their story and passion for culinary arts and sustainability, combining their love of cooking with their dedication to being stewards of the planet.
Servis Events on Instagram
Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 12 May 2023 | Deposits, Payment Methods and Horror Stories with Chef Matt Collins | 00:34:30 | |
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 payments.
Matt Collins on Instagram
Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 26 May 2023 | Locally Sourced: Chef Andre Uribe's Recipe for Culinary Success | 00:46:51 | |
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 ingredients, and he explains why collaborating with local purveyors forms the foundation for Sustainable Meals Oregon.
Tune in to gain valuable insights from Chef Andre, as he shares his entrepreneurial journey, and his commitment to sustainable practices.
Chef Andre on Instagram Sustainable Meals Oregon on Instagram The Chef Therapy Podcast on YouTube The Chef Therapy Podcast on Apple Podcasts
Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.
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| 02 Jun 2023 | Quitting Social Media with Chef Krimsey Lilleth | 00:12:02 | |
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 here. Today, here's an except from that show. It's the segment where Krimsey dicusses her decision to leave social media. These days it seems like you have to have a strong social media presence if you want to have your business succeed. But it’s definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I’d love to hear what you think. Are we all just caught up in the hamster wheel, and it’s a huge waste of our time? Krimsey's Website CHEFS WITHOUT RESTAURANTS Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 09 Jun 2023 | Salad, Pizza and Wine with Ryan Gray and Janice Tiefenbach | 00:54:16 | |
This week on Chefs Without Restaurants I speak with Ryan Gray and Janice Tiefenbach of Elena, Gia, 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 discuss the importance of cultivating a healthy restaurant culture for both staff and customers, emphasizing the crucial role of leadership. Discover what it means for them to embrace local ingredients in running a pizzeria in Montreal. Instead of relying on imported ingredients from Italy, they made the decision to explore and support local sources. Naturally, we also discussed their new cookbook, delving into pizza-making, hoagies, and the world of natural wine. RYAN GRAY and JANICE TIEFENBACH Buy the book Salad Pizza Wine Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 16 Jun 2023 | A Middle Eastern Pantry with Lior Lev Sercarz of La Boîte Spice Shop | 00:59:06 | |
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 pantry staples that define Middle Eastern cuisine. In addition to discussing his cookbooks, we talk about why he started his spice company, and how it’s evolved since its inception. Currently, he has around 100 spice blends that are available to the public, but he makes an additional 200 blends specifically for other restaurants and businesses. Additionally, he sells 80-90 single spices. Buy the book A Middle Eastern Pantry Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.co | |||
| 21 Jun 2023 | Knife Drop with YouTube Sensation and MasterChef Finalist Nick DiGiovanni | 00:59:04 | |
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 recently broke the Guinness book of world records for the largest beef wellington. That video, by the way, featured someone you might have heard of…Gordon Ramsay. But Nick still seems pretty grounded. While grateful for his fans and followers, he says he doesn’t get caught up in the numbers and analytics.
Buy the book Knife Drop: Creative Recipes Anyone Can Cook Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 30 Jun 2023 | Exploring the World of Immersive Culinary Retreats with Lisa Donovan and Julie Belcher of Rêverie Retreats | 00:53:47 | |
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 wine, and not wanting to work in professional restaurant kitchens. I also wanted to discuss their dynamic and what their working relationship looks like. How they balance the tasks and workflow. And I also had to talk to Lisa about pie crust RÊVERIE RETREATS Check out the Rêverie website and book a tour Instagram: Reverie, Julie Belcher, and Lisa Donovan Previous podcast episode with Lisa Donovan Lisa’s book Our Lady Of Perpetual Hunger If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 12 Jul 2023 | Measurable Metrics For Success in the Kitchen, Structuring Your Business, and Finding Your Community with Justin Khanna | 01:46:09 | |
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 being part of, and even building your own community. And we explore the distinction between running a lifestyle business and an acquirable business, offering crucial advice for entrepreneurs. If you have a business partner, you won't want to miss Justin's wisdom on aligning your visions. Justin has previously been a guest on this show. Here you can find part 1 and part 2 of that conversation, as well as his What is a Chef mini-episode. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram Austin Kleon on Scenius SPONSOR INFO | |||
| 16 Aug 2023 | How Complacency Can Kill Your Business | 00:09:40 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 06 Sep 2023 | Brad Leone on the Bon Appetit Test Kitchen and Launching His New YouTube Channel | 00:57:10 | |
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 when he went noodling for catfish with chef Matty Matheson. Brad's creativity didn't stop at the test kitchen. He worked on various projects, including the celebrity-guest show Taste Testers, where he collaborated with notable figures like Jeff Goldblum, Jimmy Kimmel, and Paris Hilton. In 2021, he achieved New York Times Bestselling author status with his debut book, Field Notes for Food Adventure. Now, Brad is embarking on a new chapter, where he continues to explore his approach to food, technique, and traditions. From hiking, hunting, and foraging to fishing and fermenting, his two new YouTube shows Makin’ It and Local Legends promise to take viewers on a thrilling culinary adventure. Join us as we sit down with Brad Leone to discuss his remarkable journey, his time at Bon Appétit, his exciting new solo endeavors, and much more.
CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram SPONSOR INFO And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages. To learn more about membership, | |||
| 14 Sep 2023 | Exploring Scottish Cuisine with Scotland's National Chef Gary Maclean | 00:50:42 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram SPONSOR INFO To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 21 Sep 2023 | Tiffani Thiessen on Getting Creative with Leftovers, and Her New Cookbook Here We Go Again | 00:41:32 | |
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 for you. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 29 Sep 2023 | Exploring Maryland Foodways with Old Line Plate’s Kara Mae Harris | 01:04:02 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 05 Oct 2023 | Competitive Cooking at the Highest Level with Chef Corey Siegel | 00:58:54 | |
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. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 13 Oct 2023 | The Jacques Pépin Foundation and Culinary Education with Rollie Wesen | 00:55:09 | |
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. Rollie Wesen and The Jacques Pépin Foundation CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 19 Oct 2023 | What is Good Food? | 00:10:57 | |
What is Good Food? Rollie Wesen and The Jacques Pépin Foundation
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 27 Oct 2023 | Build and Grow Your Personal Chef Service with Larry Lynch of the USPCA | 01:03:37 | |
This week, my guest this week is Larry Lynch, president of the United States Personal Chef Association. Topics Discussed:
CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 02 Nov 2023 | Get More Reviews for Your Business | 00:07:37 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 11 Nov 2023 | Unlocking Business Potential with Alex Hormozi's 'More, Better, New' - Insights by Chris Spear | 00:06:59 | |
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. If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram SPONSOR INFO | |||
| 16 Nov 2023 | Mastering the Grocery Aisle: Tony Moore on Food and Beverage Marketing | 00:44:58 | |
This week on Chefs Without Restaurants we're diving into the world of food and beverage marketing with Tony Moore. Tony, a seasoned marketing executive and the host of the "Winning at Work" podcast, brings his extensive experience, sharing invaluable insights into the intricacies of brand marketing in the food industry. Adapting to Market Changes: Tony sheds light on navigating the challenges faced by smaller brands in a market dominated by private labels and larger competitors. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 09 Dec 2023 | Behind the Scenes of Pop-Up Dining with Chef Jonathon Merrick of Family Meal Boise | 01:02:26 | |
In this episode we dive into the world of pop-up dining with Chef Jonathon Merrick of Family Meal Boise, an in-home pop-up restaurant he runs. You get a behind-the-scenes look at the challenges and triumphs of running the successful pop-up, and gain insights into menu creation, guest interactions, and the intricacies of hosting unique dining experiences. This episode is a must-listen for anyone interested in the dynamic world of pop-up dining. Key Takeaways:
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 21 Dec 2023 | Exploring Mexico's Rich Flavors with Chef Sarah Thompson of Casa Playa | 00:40:09 | |
This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refined at New York City’s lauded Cosme. Chef Thompson graduated from the Culinary Institute of America, and amassed experience at some of New York City’s most noteworthy restaurants including Marea and Alder.
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 08 Jan 2024 | Processed Food, Faux Meat, Culinary Nostalgia, and Reading the Room with Tony Moore of Winning at Work | 00:27:52 | |
This week on Chefs Without Restaurants I'm sharing part two of my conversation with Tony Moore. Tony is a seasoned marketing executive and the host of the "Winning at Work" podcast. I was a guest on his podcast, and this is a portion of that episode. Using a blog as a tool for content marketing to provide people with insights into business and the behind-the-scenes aspects Positioning in the market Sharing personal aspects on the business social media pages The importance of understanding the vibe of the party and the preferences of the guests Nostalgia in food Plant-based ingredients and faux meat TONY MOORE CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 19 Jan 2024 | Serial Entrepreneurship in the Food and Beverage Industry with Scott Blackwell of High Wire Distilling Co (Part 1) | 00:24:31 | |
This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott’s been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 27 Jan 2024 | Taking a Creative, Culinary Approach to Craft Distilling with Scott Blackwell of High Wire Distilling Co (Part 2) | 00:59:07 | |
This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 04 Feb 2024 | Caribbean Flavors with a Paleo Twist: Althea Brown’s Culinary Journey from Guyana to the US | 01:01:54 | |
In this episode, Chris Spear interviews Althea Brown, creator of the popular blog Metemgee and author of Caribbean Paleo. Althea shares her journey from Guyana to the U.S., discussing how she’s preserving traditional Caribbean recipes while adapting them for the Paleo diet. They dive deep into the challenges of food blogging, including mastering SEO, creating engaging content, and staying true to her culinary roots. Althea also provides tips for aspiring bloggers on finding their unique voice and thriving in a competitive digital space. Whether you’re a fan of Caribbean cuisine, interested in the Paleo lifestyle, or want to learn more about food blogging, this episode is packed with insights you won’t want to miss! Key Topics Discussed:
Timestamps:
ALTHEA BROWN Metemgee YouTube Channel | |||
| 12 Feb 2024 | The Chef Who's Feeding Oceanside's Houseless Community - Sunny Soto-Brisco of Sunny Street Outreach | 00:58:48 | |
This week I have chef Sunny Soto-Brisco. With her wife, they started Sunny Street Outreach to cook and serve restaurant quality meals to the houseless and underserved communities in Oceanside, CA. They're currently working on fundraising for a mobile cafe trailer which, once open, will serve the Oceanside community with coffee and breakfast on the go. YOU CAN DONATE HERE SUNNY STREET OUTREACH CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads SPONSOR INFO To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 19 Feb 2024 | Beyond Contracts, Invoices, and Deposits: Creating a Less Transactional Experience | 00:08:08 | |
In this week’s solo episode of Chefs Without Restaurants, host Chris Spear delves into the controversial yet effective business practices he's adopted for his personal chef business. Chris reveals how he's successfully run his culinary business without the reliance on contracts, invoices, or deposits, placing a significant emphasis on trust and personal connections over formal paperwork. While his method defies many traditional business norms, especially in the personal chef world, Chris explains how this approach hasn’t hindered his success. In fact, it has opened the door to memorable interactions with clients, making each event more than just a transaction. Addressing the nuances of dealing with corporate clients, Chris also touches upon the scenarios where contracts and invoices become necessary, illustrating flexibility and understanding of different business contexts. Despite introducing deposits as a way to secure event dates recently, he maintains his minimalistic and trust-based approach to business dealings.
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads SPONSOR INFO | |||
| 27 Feb 2024 | Perseverance and Adaptation - Christine Van Bloem of The Empty Nest Kitchen | 00:45:04 | |
This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, and she had a heart attack, On top of that, she was unable to agree on the terms of her lease renewal with her landlord, and left her kitchen space. CHRISTINE VAN BLOEM CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 07 Mar 2024 | Talking About The Chef Conference with Founder Mike Traud | 00:38:26 | |
This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th. MIKE TRAUD and The Chef Conference CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com. | |||
| 14 Mar 2024 | Make Better Pizza at Home with Women's Pizza Month Founder Christy Alia | 00:46:00 | |
This week my guest is pizza maker and founder of Women’s Pizza Month Christy Alia. Women's pizza month is an online party taking place the whole month of March on Instagram. Of course, you can follow along by checking out the hashtag #WomensPizzaMonth. CHRISTY ALIA and #WomensPizzaMonth CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. Heaven Hill reminds you to Think Wisely. Drink Wisely. | |||
| 21 Mar 2024 | Teaching Kids Culinary and Business Skills - The Fat Pastor Shawn Niles | 00:42:41 | |
This week my guest is Shawn Niles (aka The Fat Pastor). Shawn started his church in 2015, but his love of cooking led him to competing on MasterChef in 2016. What chef Gordon Ramsay told him would change his life forever. SHAWN NILES/THE FAT PASTOR CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill Distillery | |||
| 27 Mar 2024 | Exploring Bottled-in-Bond Bourbon with Bernie Lubbers of Heaven Hill Distillery | 00:46:13 | |
This week my guest is "the whiskey professor" Bernie Lubbers, Heaven Hill Distillery's national brand ambassador. If you want to learn more about bourbon, and one of America's oldest and best distilleries, this episode is for you. Bernie explains the criteria for bourbon, as well as the bottled-in-bond classification, something he's championed since beginning his bourbon career in 2005. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill Distillery | |||
| 12 Apr 2024 | Stolen Recipes, Scrapple, Bill Murray and Bad Service | 00:19:39 | |
This week I'm sharing a clip from another podcast I was featured on a couple of years ago. I share a couple of funny stories that I've never shared before. The first story is about how actor Bill Murray inadvertently ruined my anniversary dinner. I love Bill, and this isn't something he intentionally did, but the story relates to good (and poor) customer service. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Chefs Without Restaurants Instagram and Threads The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill Distillery | |||
| 19 Apr 2024 | Modernist Cuisine, Sustainability, Culinary Traditions and More with Nathan Myhrvold | 00:58:55 | |
This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer. In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your lo | |||