Ingredient Insiders: Where Chefs Talk (The Chefs' Warehouse)

Inside the minds of the world’s top chefs and the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers.

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop.

Produced by HayNow Media @haynowmedia.

Self-described ramen junkie Ivan Orkin, owner of Ivan Ramen, shares the philosophy of the ramen noodle – from falling in love with the ramen noodle in Tokyo, Japan to opening up his famed slurp shop in New York City. Sun Noodle President Kenshiro Uki talks about the noodle company's relationship with chefs like Orkin, the art and soul of making fresh ramen noodles and the company’s fascinating family history.
Follow @ramenjunkie @sunnoodles @ingredientinsiders
This episode is sponsored by Sun Noodle @sunnoodles
https://sunnoodle.com/
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
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Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned​ dairy company in Southern California, reflects on their tradition and passion for making cheese and the introduction of burrata to chefs in the United States, including Silverton.
Follow @nancysilverton @distefanocheese @ingredientinsiders
This episode is sponsored by Di Stefano Cheese @distefanocheese
https://distefanocheese.com/
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
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Christian Petroni, chef and TV personality, shares his love for parmesan cheese, what he refers to as the "undisputed king of cheese." He walks through its flexibility and versatility, from grating and microplaning to shaving and slicing. Giacomo Veraldi, CEO of Ambrosi Food USA, a leading parmesan cheese producer and importer, details the history of the cheese, the aging process and color profiles, and its everyday use in Italy.
Follow @christianpetroni @ambrosicheeseusa @ingredientinsiders
This episode is sponsored by Ambrosi Food USA @ambrosicheeseusa
https://www.ambrosifoodusa.com/
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
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Dan Richer, Chef & Owner of Razza Pizza Artigianal, details the art of tomatoes and how the ingredient is key to pizza making. He breaks down the variation among tomatoes from California to Italy and the several components he looks for when tasting tomatoes: color, viscosity, texture, seeds and skins, quantity, positive flavor attributes, negative flavor attributes, acidity and sweetness. Kim West of Mutti Tomatoes USA discusses the Italian company’s legacy spanning four generations, expanding their goods in U.S. markets and with top chefs, and how they sustain their renowned high-quality products.

Follow @danricher @razzanj @muttipomodorousa @ingredientinsiders

This episode is sponsored by Mutti Pomodoro USA @muttipomodorousa
https://mutti-parma.com/us/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Kelp, a type of edible seaweed, is starting to catch on as more chefs are incorporating the ingredient on their menus. Groundbreaking chef Victoria Blamey opens up about her creativity with the nutrient-rich saltwater vegetable and how her Chilean roots have inspired her to include the superfood ingredient in many of her dishes. Brianna Warner, CEO of Atlantic Sea Farms, the first commercially viable seaweed farm in the United States, shares her company's commitment to producing kelp, the many nutritional benefits of kelp, and the impact farming kelp in Maine has on the environment and improving the health of the ocean.

Follow @victoriablamey @atlanticseafarms @ingredientinsiders @wherechefsshop

This episode is sponsored by Atlantic Sea Farms @atlanticseafarms
https://atlanticseafarms.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/


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Acclaimed chef Missy Robbins of Lilia and Misi restaurants in Williamsburg, Brooklyn, shares her affinity for ricotta cheese, produced by Calabro, and her many dishes inspired by the ingredient. She also opens up about her background specializing in Italian cuisine, her storied career from executive chef at Spiaggia in Chicago to A Voce in New York City, and launching MP, her very own specialty food products line. Calabro Cheese’s Morena Febbo, Vice President of Sales, joins from Italy to detail the history of the company, the story behind its memorable branding and packaging, and what makes their ricotta cheese so unique from others in the market.

Follow @missyrobbins @lilianewyork @misinewyork @calabrocheese @wherechefsshop

This episode is sponsored by Calabro Cheese
https://calabrocheese.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Chef and restaurateur Doug Psaltis of Chicago's Andros Taverna opens up about his heritage and passion for Greek cuisine and the versatility Greek olive oil plays in his cooking. He shares his experiences using different olive oils in some of the world's most prestigious kitchens with chefs like Alain Ducasse in New York City and Monaco to Thomas Keller in San Francisco. ILIADA, a multi-awarded olive oil brand, is a favorite among some of the most lauded chefs, including Psaltis. ILIADA’s Kostas Peimanidis details the history, production and health benefits of cooking and consuming Greek olive oil.

Follow @eatatandros @iliada_us @wherechefsshop

This episode is sponsored by ILIADA Olive Oil @iliada_us
https://www.agrovim.gr/iliada-olive-oil/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Eric Greenspan aka Chef Greeny is a self-described creator and curator of delicious – and he knows a thing or two about burgers as a partner behind MrBeast Burger and acclaimed chef of Los Angeles restaurants The Foundry and Patina. He is leading the charge in “ghost kitchens” through his Virtual Dining Concepts and embarking on another project to create a premium American cheese called “New School American Cheese.” Christopher Auth of Allen Brothers, a Chefs’ Warehouse company and the premier purveyor of the finest prime meats, details their ground beef process and what goes into a perfect burger grind and blend.

Follow @chefgreeny @absteaks @wherechefsshop

This episode is sponsored by Allen Brothers @absteaks
https://www.allenbrothers.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Oregano is often considered an underrated ingredient despite people using it for thousands of years to add flavor to dishes and to treat health conditions. Houston-based chef Sasha Grumman reveals why oregano is the secret ingredient to her focaccia bread, Sasha's Focaccia, and key to her cooking based on her Italian roots and experience competing on Bravo's Top Chef. The Chefs' Warehouse spice expert Stephen Morino details the sourcing and vetting process of importing herbs like oregano and distributing them to restaurants and food markets across the country.

Follow @thefiercechef @sashas_focaccia @wherechefsshop

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Ice cream aficionado Hallie Meyer, founder of New York City's Caffè Panna, is serving ice cream with a twist using some of the best Italian and local ingredients available. She shares where her obsession with panna comes from, opens up about her secret panna source, details her experiences tasting panna at all of the gelaterie across Italy, and explains the difference between ice cream and gelato. Five Acre Farms founder and CEO Dan Horan details his food and farming journey producing consistent dairy quality products from local farms and bringing them to the mainstream market.

Follow @halliemeyer @cafepanna @trattoriapanna @fiveacrefarms
https://www.fiveacrefarms.com/
https://www.caffepanna.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Pastry chef Natasha Pickowicz is passionate about vanilla – where it comes from, how it’s made and its versatility. She was nominated for three James Beard awards as the former executive pastry chef at New York City’s Flora Bar and Café Altro Paradiso and now runs her own pop-up called Never Ending Taste. She opens up about the impact her Chinese heritage has on her baking and the opportunities that arose out of the pandemic. Beth Nielsen of Nielsen-Massey Vanillas shares the company’s decade-long history, where they source their vanilla from, and how their production process plays a role in their top quality products.

Follow @natashapickowicz @NielsenMassey @ingredientinsiders
https://nielsenmassey.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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From the juicy pulp to the zesty peel, lemons balance the flavors of both sweet and savory dishes, adding acidity and brightness to just about every meal. It is one of the most essential ingredients for novice cooks and professional chefs alike. Acclaimed food writer Ruth Reichl discusses why lemons are always a staple in her pantry, the "magical properties" of lemons and why she prefers organic lemons over Meyer lemons. She shares some of her favorite lemon recipes and talks about the evolution of sustainable ingredients over the last several decades. Rolando Beremendi, founder of Manicaretti Italian Imports, reveals why argumato lemon olive oil is a perfect condiment, and shares his story behind importing Italy’s finest artisanal products to the US: pasta, olive oil, vinegar and more.

Follow @ruthreichl @manicaretti_italian @autentico_cookbook
https://www.manicaretti.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Truffles are a rare and prized ingredient. They can be described as having a powerful aroma, euphoric smell and intoxicating flavor. This season in particular, truffle prices are skyrocketing. Rowan Jacobsen, author of "Truffle Hound: On the Trail of the World's Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs" shares his quest to uncover the culinary delicacy. Sabatino Truffles founder and CEO Federico Balestra details the evolution of truffles from his company's hundred year history in Umbria, Italy to modern day cultivation around the world.

Follow @rowanjacobsen @trufflehoundbook @sabatinotruffles
https://www.sabatinotruffles.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Brown sugar is an ingredient with widespread use contributing a dark sweetness to both baked goods -- and savory dishes for sweet sauces and glazes. Its distinctive brown color due to the presence of molasses adds depth in flavor -- and has been a familiar taste since it originated during the sugar trade in the 1490s. Professional pastry chef Auzerais Bellamy of Blondery, a female and minority owned direct-to-consumer bakery, shares why brown sugar is essential to her baking, how the ingredient has evolved over decades, and her efforts to bring more diversity and equity to fine dining kitchens. Wholesome Sweeteners' Mitchell Kruesi reveals how the brand became the first to bring high-quality, organic and Fair Trade sweeteners to the US, and their expansive portfolio of sugar, honey and agave products that are changing the sweetener market today.

Follow @blondery @wholesomesweet
https://blondery.com/
https://shop.wholesomesweet.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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​Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head of salumi and formaggi, who goes into great detail about the ingredients and process for curing the meat. She shares Eataly's variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy. Among them, Prosciutto di Parma, a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna, which is considered one of the oldest varieties of prosciutto.

Follow @eatalyflatiron @tessofthecaves @prosciuttodiparma_it @ingredientinsiders @truffledawg @theprosciuttoqueen
https://www.prosciuttodiparma.com/
https://www.eataly.com/us_en/stores/prosciutto/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Kalamata olives are a classic Mediterranean flavor that are commonly served as table olives, in a Greek-style salad or featured in tapenades that can be spread on warm pita bread. Chef Einat Admony is the ultimate balaboosta ("perfect housewife" in Yiddish) behind the famed fried olives with labne dish at her Middle Eastern restaurant Balaboosta in New York, and the beloved falafel chain, Taim. She shares how her Israeli roots compliment her cooking today and some interesting ways to bring kalamata olives into any home. Siouras is among the premier Greek olive producers for nearly a century. As the third-generation owner, Harry Siouras explains the history of exporting their products, as well as the fermentation and harvesting processes.

Follow @chefeinat @TaimFalafel @BalaboostaNYC @siouras_sa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
https://siouras.gr/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Feta is having a moment thanks to a TikTok feta pasta recipe. But the soft, salty and briny block of cheese has been around for centuries, and nearly every Greek meal incorporates it in some manner. Charles Bililies is the founder and CEO of Souvla, a group of fast-fine Greek restaurants inspired by the casual souvlaki joints found throughout Greece. The Greek-American comes from a family tradition of restaurateurs and is deeply passionate about the unique application and production process of feta. Kolios Greek Dairy is among the top feta cheesemakers, exporting high-quality products from the region around the world. Dr. Rosemary Antonomanolaki, Kolios’ quality manager, shares the company’s devotion to tradition and quality from salted in barrels to matured in brine.

Follow @cbililies @souvla @kolios.gr @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
https://www.souvla.com/
https://www.kolios.gr/en/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Fried chicken is a global fanfare. The crispy, savory dish is enjoyed around the world, and nearly every country has a different spin on how to prepare it. Few know more about fried chicken than Lee Schrager, the creator and force behind the South Beach Wine & Food Festival (SOBEWFF), and author of Fried & True, a cookbook with the best recipes of fried chicken across the U.S. When cooking chicken, seek out high-quality poultry among the likes of Freebird Chicken, raising ethical flocks with fortified diet of vegetarian grains and nutrients.

Follow @leeschrager @sobewffest @freebirdchicken @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
SOBEWFF: https://sobewff.org/
Fried & True book: https://bit.ly/3HhUSzM
Freebird Chicken: https://www.freebirdchicken.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Everything is better with butter, but is there a butter that stands out above the rest? Answer: Irish Butter. Irish butter is silky, creamy and just the right balance of salty and sweet with a distinct yellow hue from primarily grass-fed cows. Award-winning food writer and editor Colman Andrews, author of “The Country Cooking of Ireland,” shares his wisdom about how the geography of Ireland makes Irish butter so special and why its softer and more spreadable than other butters. Kerrygold is a beloved brand of Irish butter that is recognizable in any dairy aisle of a grocery market with its defined gold and silver packaging. Kerrygold’s Jeanne Kelly explains how Kerrygold has made butter a valuable commodity from Ireland.

Follow @colmanandrews @kerrygoldusa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
The Country Cooking of Ireland by Colman Andrews: https://amzn.to/3vQlOVf

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Up until 20 years ago, caviar was a wild and highly prized delicacy from the beluga, sevruga or osetra species of sturgeon. But in recent years, caviar is sustainably farmed, resulting in a high-quality delicacy that has increased in demand, allowed it to be more approachable and accessible, and has provided surprising nutritional benefits. Acclaimed chef Michael White, known for his luxurious pasta dishes, shares the evolution of caviar in fine dining and how he is preparing the ingredient at his new post Lido Restaurant, and its adjacent Champagne Bar at The Surf Club in Miami. Sasanian Caviar is among the leading farmed caviar importers in the U.S. and educates on the process of farming caviar and the variety of caviar offerings available.

Follow @chefbianco @sasaniancaviar @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Produced by HayNow Media @haynowmedia
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Maple syrup is made from the sap of sugar maple trees found primarily in North America. It is used to sweeten many dishes, from pancakes and waffles to bacon and salmon. Boston-based restauranteur and award-winning chef Jamie Bissonnette of Toro, Coppa and Little Donkey shares the creative ways his restaurants are cooking with maple syrup, and how growing up as a vegan inspired his love for cooking. McLure’s Maple Syrup - Dutch Gold Honey is among the most credible - and rare - maple syrup producers in the U.S. Their sales manager Evan Himes explains the different grades of maple syrup characterized by color, and advises on the health benefits of the sweet sugar.

Follow @jamiebiss @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Pepperoni is among the most popular pizza toppings in America. The spicy sausage made from cured pork and beef is seasoned with paprika or other chili pepper. In recent years, cupping pepperoni has become a fan favorite, especially on social media. Anthony Falco, author of "Pizza Czar," is an international pizza consultant who spent nearly a decade firing up pizza at Roberta's, the Brooklyn establishment that kick-started the new Neapolitan pie movement. He shares his take on pepperoni and experiences traveling around the world creating pizza brands. Ezzo is a legacy sausage company from Ohio that has gained a strong reputation for the quality of their pepperoni. Darren Ezzo reveals how the passion, ingredients and tradition have held for more than three generations.

Follow @millennium_falco @ezzosausageco @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Boxes of dried pasta -- in all shapes, sizes and textures -- are a staple in kitchen pantries around the world. Italian Chef Michele Casadei Massari of New York City’s Lucciola boils down the differences between dried pasta and fresh pasta. Both are worthy of a restaurant-quality meal -- the one you choose depends on the pasta sauce you pair it with. Felicetti Pasta has a strong reputation for a high-quality dried pasta. Riccardo Felicetti represents the fourth generation to provide the authentic, conventional organic pasta, using Italian wheat and producing in the middle of the Italian Alps.

Follow @michelecasadeimassari @lucciolanyc @felicettius @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

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Scallops are easy to love. The luxurious and delicate seafood dish is versatile in nearly every cultural cuisine where it can be dressed up with different flavors. Among the most well-known scallop dishes is “Sea Scallops in Black Tie,” crafted by acclaimed French chef and restauranter Daniel Boulud. His iconic recipe was made famous at Le Cirque, and was a dish that helped put him on the map as one of the most respected and talented chefs. Today, he is named the best restauranter around the world with 20 namesake restaurants from New York to Dubai. Scallops are usually wild and rarely farmed. Bristol Seafood harvests and distributes the freshest scallops from Maine. The Right Scallops by The Chefs’ Warehouse are harvested off the coast of New England and frozen-at-sea within hours, ensuring a totally dry scallop retaining only its natural juices.

Follow @danielboulud @bristolofmaine @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/ Produced by HayNow Media @haynowmedia http://haynowmedia.com

A favorite question to ask guests on the program is "what's in your pantry?" It's an insider look into the ingredients and pantry staples that top chefs, acclaimed food writers and more have in their home kitchens. Expect these special bonus clips in between episode releases. In this bonus clip, Ingredient Insiders' hosts John Magazino and Andrea Parkins share all of their essential pantry items.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Pastrami sandwiches are the quintessential dish at traditional Jewish delis, which are few and far between in this day and age. The smoked and cured deli meat is seasoned with a flavorful spice, served in delicate slices. Chef Nicky Liberato has his own take on pastrami at his restaurant, The Borscht Belt, what he calls a "a love letter to Jewish Delicatessen." The celebrity chef behind Netflix's "Restaurant on the Edge" shares the facts about pastrami in the kitchen and in history books. Jeremy Schaller of the old-school German market and New York City butcher shop, Schaller & Weber, reveals their famous pastrami recipe and how it's stuck around for more than three generations.

Follow @chefnicky @theborschtbelt @schallerweber @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Acclaimed chef and restauranteur Daniel Boulud reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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From orange and grapefruit to lemon and lime, citrus is one of the most popular fruit commodities in the world because of its refreshing flavor and nutritional values. The citrus industry in the United States is intimately tied to Florida, and citrus agriculture plays an integral role in the state’s economy. James Beard award-winning chef and author, Michael Schwartz of The Genuine Hospitality Group, has founded a collection of Miami-based restaurants – Michael’s Genuine, Amara, Harry’s Pizzeria – that thoughtfully source Florida’s local citrus ingredients to compliment the variety of dishes and recipes. Perricone Farms, a third generation, family-owned grower and manufacturer of premium citrus produce juices, has become one of the largest and most well-known fresh squeezed juice companies in the country. Bob VanDine, Vice President of Sales, explains the not from concentrate process – from unpasteurized and pasteurized to HPP (High Pressure Processing) cold press.

Follow @chefmschwartz @michaelsgenuine @amaraatparaiso @harryspizzeria @michaelsgenuinecle @perriconefarms @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Miami-based chef and restauranteur Michael Schwartz reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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The popularity of eating octopus has grown in recent years. It a global delicacy consumed by most cultures and considered an important protein source in coastal communities around the world. But preparing octopus is key as it can be tough if not tenderized. Chef Brad Rubano of Seaspice Miami, discusses the modern approach to grilling octopus and why it's a top-seller at restaurants today. MARKFOODS, a sustainable seafood partner of The Chefs' Warehouse, is among the most respected suppliers of octopus in the US, sourcing premium-quality, wild-caught product straight from the seas of Spain, aka FAO 34, a regional fishery designated by the Food and Agriculture Organization (FAO) of the United Nations.

Follow @seaspicemia @markfoodsinc @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Chef Brad Rubano of Seaspice Miami reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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When you think about that ingredient list, it's obvious why mayonnaise makes food taste better: it adds fat, salt, and acidity. Mayonnaise, colloquially known as "mayo", is an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings. Food stylist and writer Jess Damuck, author of "Salad Freak" shares here ode to mayonnaise and the secret ingredient in many of her salad dressings. Mayonnaise was a product made at home until Hellmann's Mayonnaise, one of the world’s most famous brands of mayonnaise, was founded and distributed to markets in the 1900s. Unilever Chef Brandon Collins sheds light on the history of mayo and why it's such a staple in recipes from tartar sauces to chicken marinades and turkey sandwiches to mexican corn recipes.

Follow @jessdamuck @hellmannsmayonnaise @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Acclaimed Chef Michael White of Lido Restaurant, and its adjacent Champagne Bar at the Four Seasons Hotel at The Surf Club in Miami reveals his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Extra virgin olive oil is cultivated in a handful of different countries throughout the Mediterranean, but Italian olive oil reigns as the gem of all. More than just a simple pantry staple, it’s the cornerstone of Italian cooking and at the heart of nearly every Italian dish. Chef Albert DeAngelis of Connecticut’s Z Hospitality Group – Terra, Mediterraneo, Eastend, Sole – explains why Monini’s superior quality products are consistent flavors in his kitchen for decades and what dishes he prepares with the variety of oils from sautéing to finishing. Monini products from the region of Umbria, Italy have been a foundational partner of The Chefs’ Warehouse for over 35 years. Marco Petrini, President of Monini North America, shares the secrets to the family-owned, third-generation business – from harvesting and blending to aging and cooking – and educates on the very different qualities in extra virgin olive oils.

Follow @monini_usa @@wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Check out Monini's collaboration with the Van Gogh Museum. Limited edition 100% EVOO. The tins portrait some olive tree themed painting that Vincent Van Gogh painted during his late life years in Arles. If you are curious about this, you can find more info here:
https://www.monini.com/en/n/monini-and-van-gogh

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Chef Jamie Bissonnette, the James Beard award-winning chef and partner of Boston favorites Coppa, an Italian enoteca, Toro, the Barcelona-style tapas bar, and Little Donkey, Cambridge's eclectic neighborhood restaurant, shares his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Grana Padano is one of the best-selling PDO cheeses in the world for good reason. This Italian staple delivers a savory and nutty flavor with a unique (grana) texture, and world-class quality. Husband-and-wife chef duo Patrick and Casey Van Voorhis are big users of Grana Padano at their shop Grist Provisions in Dayton, Ohio. They go through more than 40 pounds of Grana Padano per week, and share the many ways they use the cheese from pasta fillings to microplanning on sandwiches to using the rind for soup broths. Andrea Berti, Head of Business Development at Atalanta Corporation, importers of the finest international ingredients, shares in great detail the differences between Grana Padano and Parmigiano-Reggiano, as well as the history of Grana Padano, how it was created by monks, and the geographical impact from the Po River Valley in northeastern Italy.

Follow @gristprovisions @granapadano @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Lee Schrager is the undisputed king of Miami cuisine. He is the creator and force behind the South Beach Wine & Food Festival (SOBEWFF) and serves as the Senior Vice President of Southern Glazer's Wine and Spirits. He shares his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Flour is a quintessential pantry staple ingredient for both baking and cooking. There’s more than just all-purpose flour, but also pastry flour, cake flour and bread flour. And to break it down even further, bleached and unbleached, white and whole-wheat — and the wide world of alterna-grain (non-wheat) flours. Flour is key to acclaimed French pastry chef Dominique Ansel, the man behind the beloved cronut ™, croissant-doughnut pastry, at his various namesake bakeries around the world. He shares his favorite flours and why you should use specific flours for certain recipes. He reveals the secret to why aging flour helps the gluten content and elasticity of the pastry. Flour is also a main ingredient in traditional bread making, and Tribeca Oven prides itself on sourcing flour for its artisan bread products to retailers, restaurants, and distributors across the country.

Follow @dominiqueansel @DominiqueAnselBakery @DominiqueAnselWorkshop @tribecaoveninc @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Acclaimed French Pastry Chef Dominique Ansel of his namesake bakeries, Dominique Ansel Bakery and Dominique Ansel Workshop, is the man behind the world famous cronut ™, croissant-doughnut pastry. But he likes to cook savory too, especially Chinese food. He shares his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Fruit purees are often a staple in restaurant kitchens, especially among pastry chefs and mixologists. Because fresh fruits are seasonal, frozen fruit purees procure that fruit when it is the ripest at its peak season so chefs can have a consistent color, flavor and texture to use that ingredient in various pastry applications or cocktails. Acclaimed pastry chef Michael Laiskonis reveals the value of fruit purees in professional kitchens, and why it is also introduced to chefs early on in culinary schools. Boiron is among the highest quality of frozen fruit purees on the market, with a strong fine food product for nearly four generations. President Alan Boiron shares the history of the freshness of Boiron purees and what's ahead for the future.

Follow @mlaiskonis @les_vergers_boiron @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Pastry Chef Michael Laiskonis spent nearly a decade as the executive pastry chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. He shares his favorite ingredients and go-to staples in his home pantry from hot sauce to cheese.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Do you like anchovies? It's a question asked on each episode, and the genesis of this podcast. Those who don't like anchovies, likely haunted by cheap pizza dishes from youth, haven't had the right anchovy. Premium quality anchovies are tender and meaty with a smooth texture. Anchovies hold a hidden umami and depth of flavor. Food writer and cookbook author Melissa Clark, who pens the New York Times column "A Good Appetite," uses anchovies in many of her recipes for different purposes - from salad dressings and pasta sauces to meat garnishes and straight up. Conservas Ortiz produces some of the best anchovies and packed tuna from the Cantabrian Sea. Iker Fernandez explains the laborious process of packaging anchovies and the powerful health benefits from the omega-3 fatty acids, protein and vitamins.

Follow @clarkbar @conservasortiz @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. She shares the pantry ingredients in her home kitchen and the inspiration behind hundreds of recipes in more than 40 of her cookbooks.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Lamb is a universal protein found in almost every culture from the US to Europe and the Middle East. Common cuts of lamb include lamb chops, lamb shoulder, lamb loin, lamb shank, leg of lamb, rack of lamb and ground lamb. Chef Danny Ganem of Fiola Miami describes the various ways to prepare lamb including braising, grilling and roasting. Mosner Family Brands produces the premium-quality lamb for more than three generations. Jessica Mosner and Ben Mosner explain the differences between lamb raised in the Rocky Mountain region versus Australia and New Zealand, and how the size, breed and diet all impact the flavor of the meat.

Follow @dannygamme @mosnerfambrands @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Miami-based chef Danny Ganem of Fiola Miami has had many international experiences cooking and traveling around the world. He shares the pantry ingredients in his home kitchen from Middle Eastern to Spanish flavors.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Chocolate is one of the most common flavors in the world with a recognizable decadence and sweet taste. But the origins of chocolate are bitter, derived from cacao trees, typically in tropical climates in South and Central Americas and West Africa, and the history of chocolate goes back centuries with medicinal and ritualistic uses. Pastry chef Antonio Bachour of Miami's Bachour Bakery shares the many different types of chocolate, describes the creative ways he uses chocolate in his pastries, and explains how his Puerto Rican upbringing inspires his desserts. Bachour only uses Valrhona luxury chocolate, made purely from cocoa bean, and teaches classes across the globe with the premium French chocolates. Valrhona has been a leader in the pastry world for more than a century, a must-have ingredient in many top chefs kitchens. Marine Leman, Director of Marketing at Valrhona, reveals the secrets to their high-quality chocolates, health benefits and mission as a B-Corp company.

Follow @antonio.bachour @valrhonausa @valrhona @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Miami-based pastry chef Antonio Bachour of Bachour Bakery has a kitchen pantry stocked with sweet ingredients at home. He shares his favorite products from sugar to flour.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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From fresh to dried, herbs are a fantastic way to add flavor and color to any sort of dish or drink, whether sweet or savory, without adding fat, salt or sugars. To name a few favorites: basil, parsley, oregano, dill, chives, mint, rosemary, thyme, sage, tarragon... the list goes on. Chef Melissa Rodriguez is taking over a corner of Manhattan's Chelsea neighborhood with three hot spots: Mel's Pizzeria, Al Coro and Discolo, a restaurant and bar combo. She shares the secrets to the influence of herbs in her cooking. KLP Specialities grows, harvests and distributes some of the finest herbs on the planet from their Colombian farms and farm partners worldwide. John MacPherson and Kathy Powell weigh in on how herbs have become such a staple in cooking since the 1990s.

Follow @meljrodriguez @alcoro.nyc @mels_nyc @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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When New York City Chef Melissa Rodriguez is not in one of her three restaurant kitchens (Mel's Pizzeria, Al Coro and Discolo), she's at home cooking with her chef husband, Garett McMahan. She shares the top ingredients stocked in her home kitchen pantry from olive oils to chili crisps.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Balsamic vinegar is a ubiquitous ingredient in restaurant kitchens and food markets around the world. But choosing the right balsamic vinegar can be overwhelming as there are dozens of varieties, each one coming from a different producer, bearing a different label and different bottle shape. Acclaimed Chef Marc Forgione of the iconic wood-fired destination Peasant, the eponymous Restaurant Marc Forgione, and the recently opened One Fifth, fell in love in balsamic vinegar at a young age and shares how, like a fine wine, the longer a balsamic vinegar is aged, the more deep and complex its flavors will be. He also opens up about his culinary career and the legacy of his father, Larry Forgione (known as “The Godfather” of American Cuisine).
Sparrow Lane Vinegars is dedicated to producing premium, handcrafted vinegars from California's Napa Valley. Sparrow Lane's April Mesa and Walter Nicolau reveal the humble beginnings of the label and explain how the vinegars are carefully crafted.

Follow @MarcForgione @restaurant_marc_forgione @peasantnyc @onefifthnycc @sparrowlanevinegar @vinegarchef @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Eataly's Tess McNamara, head of salumi and formaggi, shares the mouthwatering ingredients found in her kitchen pantry at home with partner Chef Hillary Sterling of the critically acclaimed Ci Siamo restaurant in New York City.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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If you have ever been to Spain, you know that jamón is a beloved national treasure enjoyed in tapas bars and seen hanging from the ceilings of restaurants and markets. This is a food with a rich history made by following age-old traditions.

Find out what makes the popular serrano and Ibérico, considered the most exclusive ham in the world, so exemplary. Joining us is Chef Michelle Bernstein, a James Beard Foundation Award-winner known for infusing Latin flavors into her dishes and currently juggling four Miami restaurants, and Maria Castro of Cinco Jotas, producers of the most exclusive Ibérico jamón in the world.

Follow @chefmichy @cafelatrovamiami @mbcmiami @sweetlibertymia @lacanitamiami @cincojotas @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Award-winning chef Michelle Bernstein is a fixture in Miami's culinary scene, the name behind restaurant favorites like Café La Trova and Michy's, and she has the kitchen pantry of dreams. She shares how she built a floor dedicated to her favorite at-home ingredients, from anchovies to Calabrian Chiles.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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If there ever was an ingredient that played hard to get, it is the morel. Yet this elusive mushroom, available only for a short time in spring, is highly desirable among chefs who value their deliciously forest-like, nutty taste and meaty texture with honeycomb patterns that soak up the flavors of sautés and sauces. Find out what makes this forage-to-table ingredient so special. Joining us are Chef James Kent, owner of Saga, Overstory and Crown Shy, and Johnny Anderson, founder of Foods in Season, a second-generation mushroom forager.

Follow @chefjameskent @saga_nyc @CrownShynyc @overstory @foodsinseason @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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New York City Chef James Kent of Crown Shy, Saga and Overstory, shares the top ingredients in his at-home kitchen pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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With its briny, umami-rich flavor and dramatic black-blue hue, squid ink, aka cuttlefish ink, delivers a lot of excitement for one ingredient. Famously used in Japanese (ramen), Spanish (arròs negre), and Italian (spaghetti al nero di seppia) cooking, today, it’s in the spotlight inspiring an array of innovative dishes. Find out what makes this versatile and timeless ingredient so beloved. Joining us are Chef Ignacio Mattos (owner of the Michelin-star Estela, Altro Paradiso, Lodi) and Ignacio Rodrigues from Nortindal, producers of premium cuttlefish ink from Spain.

Follow @ignaciomattos @estelanyc @altroparadiso @lodinyc @cornerbarnyc @nortindal_ @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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Celebrated New York City Chef Ignacio Mattos of Estela, Altro Paradiso, Lodi and Nine Orchard, shares the umami ingredients that he always has in his at-home kitchen pantry from anchovies to bottarga.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

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As the first and only American-born Chef to be awarded multiple three-star Michelin ratings for his restaurants, The French Laundry and Per Se, Chef Thomas Keller brings his expertise to discuss Bones in this very special episode of Ingredient Insiders.

Recorded in Yountville, California, and joined by his business partner Chef Mitch Mitchell, these friends and colleagues divulge us in the backstory of their culinary upbringings, how they formed their new venture, Proper Stock and Sauce Company, and the precise nature of how they select and prepare bones.

FIND OUT MORE
Ingredient Insiders: https://www.instagram.com/ingredientinsiders/

Thomas Keller: https://www.thomaskeller.com/

Mitch Mitchell: https://truefoodsltd.com/

This podcast is in partnership with The Chefs’ Warehouse, purveyors and curators of the world’s finest specialty foods and ingredients in North America. Visit our website to learn more: https://www.chefswarehouse.com/

Produced by Gotham Production Studios, https://www.gothamproductionstudios.com/.

Join your hosts, John Magazino & Andrea Parkins, in the new season of Ingredient Insiders as they sit with acclaimed west-coast chefs to discuss their culinary journey, their favorite ingredients, and the producers of those ingredients.

Travel with us from San Francisco, Oakland, LA, Napa Valley, Healdsburg, California, to Portland, the Oregon coast, & Las Vegas for insightful interviews with some of the world's top chefs.

See our trailer on YouTube HERE!

Follow us on Instagram: ingredientinsiders & wherechefsshop

In partnership with The Chef’s Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Season Four of Ingredient Insiders kicks off the West Coast tour with a stop in Portland, Oregon, with Chef Sarah Minnick, owner of Lovely’s Fifty Fifty.

Sarah gives us an inside look at how she pivots the menu, sometimes daily, to reflect the in-season offerings of the local Pacific Northwest farmers. A true farm-to-table restaurant, Lovely’s Fifty Fifty creates some of Portland's best pizza and ice cream and was featured in Netflix’s Chef’s Table pizza season.

Part of Sarah’s commitment to working with local producers brings us to John Shuman of Cascadia Creamery and his Sleeping Beauty Cheese. This local, organic, raw milk cheese is produced from the milk of cows that graze on the grass of the Cascade mountains.

Smooth and buttery with a supple sharpness and named after the legendary “Beauty” that came between the mighty Pahto (Mt. Adams) and Wy'East (Mt. Hood) peaks, this cheese can move mountains.

You can watch our interview with Sarah on YouTube HERE!

Follow @sarahminnick, @cascadiacreamery, ingredientinsiders, wherechefsshop
In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

We continue the west coast tour with a stop in beautiful Healdsburg, California, to speak with the legendary Chef Charlie Palmer about beef!

Recording from Dry Creek Kitchen, Chef takes us through his culinary journey from running from one shift to another in New York City in the 80s, moving his family to California, to opening Charlie Palmer Steak.

We also speak with Harris Heckelman of Allen Brothers about their meticulous aging methods to hand-cut custom portioning and how they use the highest grade of USDA Prime, representing the top three percent of all graded American beef.

You can watch our interview with Charlie on YouTube HERE!

Follow charliepalmer, allenbrothers, ingredientinsiders, wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Tune into Ingredient Insiders as we visit the Berkley Hills home of acclaimed chef, author, and artisan food producer Chef Paul Bertolli, founder of Fra’ Mani.

Chef Bertolli gives us a look into his upbringing with food, from growing up in an Italian family to working as a butcher at 14 through his time as executive chef at Chez Panisse and Oliveto. Discover what led this James Beard award-winning chef to create Fra' Mani, known for its delicious food inspired by the flavors, techniques, traditions, and culture of Italy.

In this episode, we'll explore Fra' Mani's famous handcrafted, classic mortadella,
and learn what makes this labor of love so unique.

You can watch our interview with Paul on YouTube HERE!

Follow @eatframani , @ingredientsinsiders , @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef Perry Hoffman joins John and Andrea at Offspring Wood Fire Pizza to discuss what it was
like growing up in a well-known restaurant family, his return to Mendocino County as Executive
Chef at the Boonville Hotel, and how he incorporates the California Espelette pepper in his
dishes.

Krissy Scommegna and Gideon Burdick, owners of Boonville Barn Collective, share the history
of Espelette pepper and their California-twist creation, Piment d’Ville Espelette pepper, which
has become the most significant source for this sweet, mildly spicy chile powder outside of
Europe.

You can watch our interview with Perry on YouTube HERE!

Follow @boonvillebarn, @ingredientsinsiders, @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying
high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

In Portland, Oregon, Bonnie Morales creates dishes from the former Soviet Union through a Pacific Northwest lens in her restaurant, Kachka.

Bonnie details her full-circle culinary journey from her parents immigrating to the United States from the former Soviet Union, preparing traditional, elaborate meals, then training at The Culinary Institute of America, and working in Michelin-starred restaurants in New York City and Chicago, to opening Kachka in 2014 with her husband.

We also spoke with Toby Roberts of Thaan Charcoal, a charcoal made from rambutan wood, a renewable resource. Thaan Charcoal burns clean and evenly for hours, making it a great alternative to mesquite charcoal.

You can watch our interview with Bonnie on YouTube HERE!

Follow @kachka, @ingredients insiders, @wherechefsshop

We continue our California tour in San Francisco to speak with Liz Prueitt about all things honey! Fresh off the 20-year anniversary since starting Tartine, Liz brings us inside her decades-long journey in the bread and pastry world, her father’s beekeeping days, and how honey has endless possibilities to enrich our food, coffee, and more!

Joining the honey talk is Ted Dennard of Savannah Bee Company, also celebrating 20 years in the business! Ted is a bee expert who is passionate about education, sourcing honey from beekeepers across the world, and creating an impact through The Bee Cause Project, which has provided over 800 grants in schools across the country and beyond.

You can watch our interview with Liz on YouTube HERE!

Follow @tartine @savannahbee, @ingredients insiders, @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Smoked, sweet, or hot, and made from crushed red bell peppers, Paprika brings elevation to many dishes. Joining us today is Chef Attila Bollok, Executive Chef at Barton G in Los Angeles. Chef Attila details his Hungarian background, summers in Hungary, and how Paprika influenced his culinary upbringing.

Then we speak with Chef Lior Lev Sercarz, owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion. Lior gives us insight into properly storing and using your spices and much more!

You can watch our interview with Attila on YouTube HERE!

Follow @bartong, @laboiteny, @ingredients insiders, @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to perfect the craft at home. He developed a reputation for outstanding barbeque and gives us in-depth knowledge in this episode!

From Westholme Wagyu, Deborah Funk joins John and Andrea in the NYC studio and deep dives into how Westholme “crafts contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavors and delicate mouthfeel: the Westholme signature.”

You can watch our interview with Burt on YouTube HERE!

Follow @burtbakman @slab @westholme @ingredients insiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

In this episode, we sit with a Portland rockstar, Chef Gabriel Rucker. Gabriel holds multiple James Beard awards, was Food & Wine’s “Best New Chef” in 2007, and owns Canard and Le Pigeon restaurants.

Then we sit with Bob Ambrose and Sergio Saravia at La Belle Farms, a 40-acre, family-run duck farm located in Sullivan County, NY, to talk all things duck and foie gras!

You can watch our interview with Gabriel on YouTube HERE!

Follow @ruckergabriel @labellefarm @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Umami is more than a buzzword you’ve heard in the last decade. It’s a savory note, a depth of flavor that takes a dish or component and enhances it with that extra pop, and nothing brings that flavor quite like fish sauce.

Mark Andelbradt, Executive Chef and Culinary Director, sits with John and Andrea in the stunning Lotus of Siam restaurant in the Red Rock Casino in Las Vegas to talk all things fish sauce. Then we take you around the world where Cuong Pham and Tiffany Pham, the father/daughter duo of Red Boat Fish Sauce, are recording from Vietnam and give us the amazing backstory of how the company was started, grown, and sustained through the years!

You can watch our interview with Mark on YouTube HERE!

Follow @lotusofsiam @redboatfishsauce @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef Nicole Brisson has an incredible story, from leaving home at 14 years old to completing her culinary degrees at Johnson & Wales University to moving to Italy at age 21 and working for Fabio Picchi at Cibrèo in Florence and Chef Dario Cecchini’s butcher shop, Antica Macelleria Cecchini, in Tuscany to moving across the country to Las Vegas and building her culinary career to new heights.

We also have a returning guest, Rolando Beramendi from Manicaretti Italian Foods! Chef Brisson and Rolando deeply appreciate Cruschi peppers and the sweet, even herbaceous, note they bring to dishes.

Watch our interview with Nicole on YouTube HERE!

Follow @chefnicolebrisson @manicaretti_italian @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Single Thread Farm, Restaurant, & Inn is a 3-Michelin Star powerhouse helmed by Chef Kyle Connaughton. Today we dive deep into California tomatoes and how his wife, Katina Connaughton, farms their bountiful array of vegetables for their restaurants.

We then speak with Hugo Gomez of Munak Farms to talk about his family’s farm, selling at the California farmer's markets, and how they are meticulously growing some of the best tomatoes in the world.

Watch our interview with Kyle on YouTube HERE!

Follow @kyleconnaughton @singlethread @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

While miso isn't an ingredient commonly associated with Italian cuisine, Chefs Thomas McNaughton and Ryan Pollnow reveal how miso plays an integral role in the menu at their restaurant Flour & Water in San Francisco.

Supplying the miso to Flour & Water and many restaurants in the San Francisco area are Kevin Gondo and Eleana Hsu from Shared Cultures. These small business owners, foragers, and fermentation experts detail how they became interested in foraging and more!

Watch our interview on YouTube HERE!

Follow @thomasmcnaughton @ryanpollnow @sharedcultures @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Please enjoy this episode from the Ingredient Insiders Archive!

Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned​ dairy company in Southern California, reflects on their tradition and passion for making cheese and the introduction of burrata to chefs in the United States, including Silverton.

Follow @nancysilverton @distefanocheese @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Please enjoy this episode from the Ingredient Insiders Archive!

Self-described ramen junkie Ivan Orkin, owner of Ivan Ramen, shares the philosophy of the ramen noodle - from falling in love with the ramen noodle in Tokyo, Japan, to opening up his famed slurp shop in New York City. Sun Noodle President Kenshiro Uki talks about the noodle company's relationship with chefs like Orkin, the art and soul of making fresh ramen noodles, and the company's fascinating family history.

Follow @ramenjunkie @sunnoodles @ingredientinsiders
This episode is sponsored by Sun Noodle https://sunnoodle.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality ingredients to chefs for over 30 years. @wherechefsshop
https://www.chefswarehouse.com/

Christian Petroni, chef and TV personality, shares his love for parmesan cheese, what he refers to as the "undisputed king of cheese." He walks through its flexibility and versatility, from grating and microplaning to shaving and slicing. Giacomo Veraldi, CEO of Ambrose Food USA, a leading parmesan cheese producer and importer, details the history of the cheese, the aging process and color profiles, and its everyday use in Italy.

Follow @christianpetroni @ambrosicheeseusa @ingredientinsiders

This episode is sponsored by Ambrose Food USA https://www.ambrosifoodusa.com/

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. @wherechefsshop
https://www.chefswarehouse.com/

Mole is a sauce derived from spices, dried chilies, seasonings, cocoa, and more. Each mole is different, and many are passed down from prior generations. Today we have the honor of speaking with Chef Bricia Lopez about her family’s incredible journey from Oaxaca to Los Angeles, the importance of community, and how she is keeping her family’s traditions alive.

Then we take a trip back to Boonville, California, to speak with Krissy Scommegna & Nacho Flores about his childhood memories of Mole and how Boonville Barn Collective tends its chilies each year.

Watch our interview on YouTube HERE!

Follow @bricialopez @boonvillebarn @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Calabrian Chilis are a type of pepper grown in the Calabrian region of Italy. They’re smoky and spicy and add a layer of complexity to each bite in a dish. Today rockstar Chef Carolynn Spence, Executive Chef at the historic Chateau Marmont in Hollywood, California, talks about her love of Calabrian Chilis and how she incorporates them into her cuisine.

Joining us from Italy, we have Gianpaolo Celli, owner of Tutto Calabria, to give us all of the ins and outs of Calabrian Chili and how they have steadily grown in popularity over the years. We’re honored to have German Casati of the Chefs’ Warehouse team in this portion of the episode.

Watch our interview on YouTube HERE!

Follow @carolynnspence @tuttocalabria @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

There are few ingredients you will find in every single chef's kitchen. Across cuisines, styles, and preferences, there may be none as fundamental as salt.

Gracing us for a second time is food journalist, cookbook author, and New York Times columnist Melissa Clark in our New York studio. Melissa, John, & Andrea discuss the history of salt and how they like to implement it into their recipes and cooking.

Then we travel to the Oregon coast to speak with Jacobsen Salt founder Ben Jacobsen. We sit outside the salt factory when Ben details how he got into the salt business, how Jacobsen produces their salt, and why it is a pivotal part of cuisine.

Watch our interview on YouTube HERE!

Follow @clarkbar @jacobsensaltco @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Join your hosts, John Magazino & Andrea Parkins, in the new season of Ingredient Insiders as they sit with acclaimed chefs and food authors to discuss their culinary journey, their favorite ingredients, and the producers of those ingredients.

See our trailer on YouTube HERE!

Follow us on Instagram: ingredientinsiders & wherechefsshop

In partnership with The Chef’s Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

In our Season Five premiere episode of Ingredient Insiders, we dive deep into the world of American cheese with renowned Chef Eric Greenspan. Join us as Chef Greenspan shares his passion for this beloved dairy product and introduces us to his groundbreaking venture, New School American Cheese.

American cheese has long been a staple in households across the nation, but Chef Greenspan is here to challenge everything you thought you knew about it. With his culinary expertise and innovative approach, he's taking American cheese to a whole new level. Tune in as he reveals the secrets behind his artisanal creations and the story behind the founding of New School American Cheese.

From classic grilled cheese sandwiches to gourmet mac and cheese, Chef Greenspan discusses the versatility of American cheese and its potential to elevate your culinary creations. Whether you're a seasoned chef or a home cook looking to enhance your dishes, this episode is sure to leave you inspired and hungry for more.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @chefgreeny @eatnewschool @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

In this delectable episode of Ingredient Insiders, we dive deep into the world of sour cream with a special guest who knows a thing or two about turning everyday ingredients into culinary wonders. Join us as we sit down with New York Times Bestselling author John Kanell, Founder of "The Preppy Kitchen," as he shares insights from his culinary journey and his appreciation for the unsung hero of the dairy world – sour cream.

Discover the fascinating history of sour cream, from its humble origins to its prominent place in modern cooking. John Kanell takes us through the pages of his book, "The Preppy Kitchen," where he explores the versatile and delightful uses of sour cream in both sweet and savory dishes. From mouthwatering cakes to savory stews, you'll be amazed at the ways sour cream can elevate your cooking to the next level.

Prepare to be inspired as John shares his personal experiences and favorite recipes that showcase the magic of sour cream in the kitchen. This episode is a must-listen for food enthusiasts, aspiring chefs, and anyone looking to add a touch of sophistication to their culinary creations.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @johnkanell @preppykitchen @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Join us on this flavorful episode of Ingredient Insiders as we dive deep into the world of eggplants. Our first guest, Chef Mike Anthony, the culinary mastermind behind New York's renowned Gramercy Tavern, shares his culinary expertise and creative insights into the versatile eggplant. Discover innovative cooking techniques, delicious recipes, and how to make eggplants the star of your next dish.

In the second half of the episode, Sean Mindrum, a seasoned farmer at Comanche Creek Farms, takes us on a journey through eggplant season. Learn about the intricacies of eggplant cultivation, the joys of harvesting, and what makes this season so special for eggplant lovers. Sean's knowledge and passion for farming will leave you with a newfound appreciation for this incredible vegetable.

Whether you're a home cook looking to elevate your eggplant game or a food enthusiast interested in the farm-to-table process, this episode of Ingredient Insiders is a must-listen. Tune in and get ready to explore the wonderful world of eggplants from two distinct perspectives – the kitchen and the field.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @chefmikeanthony @veritablevegetable @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Get ready to tantalize your taste buds in this mouthwatering episode of Ingredient Insiders. Today, we embark on a gourmet adventure through the world of vegan fine dining and explore the innovative use of Tourlami in the delectable pastries at New York City's renowned three-Michelin-star restaurant, Eleven Madison Park.

Join our hosts as they introduce two exceptional guests who will unveil the secrets behind this unique culinary collaboration. First on the menu, we have the culinary virtuoso, Chef Laura Cronin, who serves as the executive pastry chef at Eleven Madison Park. Chef Laura shares her journey in crafting exquisite vegan desserts and reveals how she's been redefining plant-based pastry making.

Next up, we have Susannah Schoolman, the visionary founder and CEO of Tourlami. Susannah takes us on a flavorful tour of her groundbreaking ingredient company and explains how Tourlami has become an essential ingredient in the culinary creations of chefs across the country. With its ability to enhance textures and flavors, Tourlami has truly revolutionized vegan pastry artistry.

Don't miss this delectable episode, where we unravel the intricacies of Eleven Madison Park's vegan gastronomic wonders and the incredible partnership with Tourlami. Whether you're a seasoned food enthusiast or just curious about the evolution of vegan fine dining, this episode promises to satisfy your cravings for culinary insight. Bon appétit!

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @susannahschoolman @lauracronin @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

In Episode 5 of Ingredient Insiders, we dive headfirst into the fascinating world of fennel, a versatile and aromatic ingredient that has captivated chefs and food enthusiasts alike. Our first guest is the renowned Chef Dave Beran, owner and culinary mastermind behind the acclaimed restaurant Pasjoli. Chef Beran shares his incredible culinary journey, from his early days in the kitchen to his discovery and profound appreciation for the delicate flavors of fennel. Join us as we explore the secrets and creativity behind his exquisite fennel-infused dishes.

Our second guest, Sarah Clarke, the Sales Manager of Ippolito International, takes us behind the scenes of fennel farming. She sheds light on the intricacies of cultivating this unique ingredient, sharing insights into its growth, harvesting, and distribution. Sarah also delves into the diverse uses of fennel in the culinary world, offering tips and inspiration for home cooks and professional chefs alike.

Tune in to Episode 5 of Ingredient Insiders as we unlock the world of fennel with two remarkable guests, offering a comprehensive view of its journey from the field to your plate and celebrating its place in the culinary landscape. Whether you're a seasoned chef or a food enthusiast, this episode will leave you with a newfound appreciation for the wonderful world of fennel.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @dcberan @theippolitogroup @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Welcome to another mouthwatering episode of Ingredient Insiders! In this edition, we're diving deep into the world of carrots. Our first guest is the culinary maestro, Chef Dominica Rice, owner of Bombera restaurant.

Join us as Chef Dominica unveils the secrets of "El Mexicano Zanahorias," the Mexican style of pickling carrots. Discover the unique flavors, techniques, and cultural inspiration behind this delightful culinary tradition.

But that's not all! Chef Dominica takes us behind the scenes at Bombera, sharing how she creatively incorporates pickled carrots into her restaurant's dishes. From appetizers to main courses, learn how these vibrant root vegetables stand out in Bombera's innovative and mouthwatering offerings.

Returning to the podcast is the ever-insightful Sean Mindrum, a chef turned farmer. Sean brings his wealth of experience to the table, offering a fascinating look into the world of carrot farming. From soil to harvest, Sean provides a farm-to-table perspective on what it takes to cultivate these multi-colored wonders.

Whether you're a food enthusiast, chef, or someone who enjoys a good podcast, join us for a captivating episode that peels back the layers of carrots in the kitchen and on the farm. Ingredient Insiders is serving a feast of knowledge, flavor, and inspiration!

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @dcberan @theippolitogroup @ingredientsinsiders @wherechefsshop
In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years.
https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

In this savory episode of Ingredient Insiders, we dive deep into the world of American prosciutto with Russ Kremer and Phil Gatto, the dynamic duo behind True Story Foods. Join us as Russ shares his compelling journey as a fifth-generation farmer, cultivating heirloom-breed hogs and emphasizing the crucial role of ethical farming in today's food landscape.
Phil Gatto unveils the captivating backstory of True Story Foods, offering a behind-the-scenes look at the company's inception and remarkable growth over the years. From the farm to your table, discover the dedication and passion that go into producing high-quality, American-made prosciutto.

Tune in to gain a fresh perspective on the traditional art of prosciutto-making, rooted in a commitment to ethical farming practices and a genuine love for preserving culinary heritage. This episode is a must-listen for food enthusiasts, farmers, and anyone curious about the delicious journey from farm to fork.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @truestoryfoods @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Welcome to Ingredient Insiders, the podcast that takes you behind the scenes of the culinary world's most intriguing ingredients. In this episode, we delve into the world of dry-aged beef, a culinary artistry that elevates flavor to new heights.

Our first guest is the illustrious Chef Rogelio Garcia, the culinary virtuoso behind Auro at the Four Seasons Napa Valley Resort, recently adorned with its first Michelin star. Chef Garcia takes us on a journey from his Mexican roots, learning culinary traditions from his grandmother and mother to his meteoric rise through Northern California kitchens, including a memorable stint on Top Chef Season 15.

Tune in as he shares the secrets of his culinary journey and his passion for dry-aged beef and even dry-aged fish, unveiling his favorite preparations and the inspiration behind his creations.

Next up, we have Katie Flannery, the dynamic force in the father/daughter team of Flannery Beef. Join us as Katie unravels the intricacies of the dry-aging process for beef, providing a fascinating glimpse into her journey within her father's company. She delves into the molecular details, exploring the role of mold and the critical aspects of food safety associated with dry aging.

Whether you're a seasoned chef or a food enthusiast, this episode offers a unique insight into the fascinating world of dry-aged beef.Get ready to savor the flavor as Ingredient Insiders brings you exclusive interviews and in-depth discussions with the experts shaping the culinary landscape.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @chefrogeliogarcia @auronapavalley @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Get ready to delve into the world of mustard on this flavorful episode of Ingredient Insiders!

Our first guest is Chef Brandon Collins, the Corporate Executive Chef for Unilever Food Solutions and Maille Mustard Sommelier. Join us as Chef Collins shares his passion for mustard, offering insights into his do's and don'ts regarding this versatile condiment. Discover the art of mustard appreciation and why Maille mustard holds a special place in his culinary heart.

In the second half of the episode, we sit down with Mico Mendoza, the Senior Marketing Manager at Unilever Food Solutions. Gain valuable industry perspectives as Mico discusses the broader landscape of mustard in the culinary world, exploring trends, innovations, and the role of mustard in the food service industry. Whether you're a seasoned chef or a culinary enthusiast, this episode promises to spice up your knowledge about the beloved mustard. Tune in to Ingredient Insiders and become a true mustard connoisseur!

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @chefbrandonc @mailleus @unileverfoodsolutions_us @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Join us on this episode of Ingredient Insiders as we dive into the world of nuts with a true industry maven, Rocco Damato, the CEO of Bazzini Nuts. In this nutty adventure, we explore the rich history of Bazzini Nuts, discovering the company's roots and evolution over the years.

Rocco takes us on a global journey, offering insights into the fascinating realm of nut farming. From the meticulous cultivation processes to the diverse landscapes where nuts thrive, we uncover the secrets behind the scenes of one of the world's leading nut producers.

As we peel back the layers of the nut industry, Rocco shares his visionary perspective on where the future of nuts is headed. From emerging trends to sustainable practices, get ready for a glimpse into the exciting developments shaping the industry.

And, of course, we can't forget the fun part—Rocco spills the beans (or nuts, in this case) on his all-time favorite nuts. Join us for an engaging, informative, entertaining conversation as we crack open the world of nuts with Rocco Damato on Ingredient Insiders.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @truestoryfoods @ingredientsinsiders @wherechefsshop
In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years.
https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Get ready to dive into the delicious world of chocolate on this episode of Ingredient Insiders! Our guest, Nicoll Notter, the esteemed Head Chef of the Chocolate Academy in New York, takes us on a tantalizing journey through the nuanced universe of cocoa.

In this mouthwatering episode, your hosts John Magazino and Andrea Parkins sit down with Chef Nicoll to explore the subtle art of pronouncing the word "cocoa" – a topic that proves to be more intriguing than you might think!

But that's not all – buckle up as we delve into the world of cocoa powder. Chef Nicoll, a true maestro in the chocolate realm, breaks down the varieties of cocoa powder, guiding us through their unique flavors, textures, and applications in the culinary landscape. Whether you're a baking enthusiast or a chocolate connoisseur, this episode is sure to elevate your understanding of cocoa's diverse forms.

And of course, what's a chocolate-themed episode without the ultimate showdown: dark chocolate versus milk chocolate? Nicoll Notter brings his expertise to the table, discussing the distinct characteristics of each and sharing insights into when and why you might choose one over the other.

Join us for a delectable conversation that transcends the boundaries of a sweet tooth. Whether you're a seasoned chef or someone who simply enjoys a good chocolate bar, this episode of Ingredient Insiders with Nicoll Notter is a treat for your ears – and your taste buds!

Tune in and indulge in the world of chocolate mastery with Ingredient Insiders – because when it comes to cocoa, there's always more to discover.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @nicollnotter @chocolateacademynyc @barrycallebaut.group @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Join us on this exciting episode of Ingredient Insiders as we sit down with the culinary guru himself, celebrity chef Tyler Florence. Known for his dynamic presence on the Food Network and his innovative approach to cooking, Tyler takes us on a flavorful journey through his illustrious career.

In this candid conversation, Tyler reflects on his humble beginnings at the Food Network, sharing stories of his early days and the challenges he faced in the competitive world of television culinary arts. Get ready to uncover the secrets from behind the scenes of his iconic shows, as Tyler spills the beans on the magic that goes into creating the delectable dishes that have become his signature.

But that's not all! Our Ingredient Insiders hosts delve into Tyler's exciting upcoming projects. From the inside scoop on his latest cookbook, filled with mouthwatering recipes and culinary wisdom, to the buzz about his new restaurants set to tantalize taste buds around the globe, this episode is a feast for the senses.

Whether you're a seasoned chef or a kitchen novice, this episode of Ingredient Insiders is a must-listen. Tune in as we explore the culinary world with Tyler Florence, gaining insight into his passion for food, the journey that led him to culinary stardom, and the exciting ventures that lie ahead. Get ready to be inspired, entertained, and, most importantly, hungry for more!

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @tylerflorence @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Join us on Ingredient Insiders as we unwrap the delectable history of chocolate with a special guest, Amy Guittard, Chief Marketing Officer at the renowned Guittard Chocolate Company. In this episode, we delve into the rich tapestry of the oldest continuously family-owned and operated chocolate company in the United States.

Amy Guittard shares captivating insights into the storied journey of the Guittard family, offering listeners a taste of the company's legacy that spans over a century. Discover the secrets behind Guittard's commitment to quality, sustainability, and the artistry that goes into every exquisite chocolate creation.

The chocolate debate takes center stage as Amy discusses the nuances of European chocolate versus American chocolate. Gain a deeper understanding of the distinct flavor profiles, manufacturing techniques, and cultural influences that set these chocolate traditions apart.

And, of course, the episode wouldn't be complete without addressing the age-old question: How do you properly pronounce the name "Guittard"? Amy Guittard herself provides the definitive answer, putting an end to any pronunciation mysteries.

Tune in for a sweet symphony of history, flavors, and family heritage in this episode of Ingredient Insiders. Whether you're a chocolate enthusiast, a history buff, or simply curious about the world of cocoa, this conversation with Amy Guittard is a treat for your ears.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @guittardchocolate @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Join us on Ingredient Insiders as we sit down with Sébastien Espinasse, President of Fabrique Délices, the artisans behind exceptional charcuterie. Join hosts John Magazino and Andrea Parkins as they explore the diverse world of charcuterie ingredients, from mouthwatering pâtés and mouses to an array of premium meats that have made Fabrique Délices a name synonymous with culinary excellence.

In this episode, Sébastien unveils the secrets and craftsmanship that go into curating Fabrique Délices's renowned offerings. Delve into the nuances of flavor profiles, textures, and the dedication to quality that has defined the brand for years.

Sébastien shares insights into Fabrique Délices's latest venture – plant-based pâtés. Learn about the innovative process of creating plant-based alternatives that retain the essence of traditional charcuterie, catering to a growing demand for delicious and sustainable options.

Whether you're a seasoned chef, a charcuterie enthusiast, or simply someone with an appreciation for the finer tastes in life, this episode of Ingredient Insiders promises to be a feast for your senses. Join us as we celebrate the artistry of charcuterie and explore the cutting-edge flavors shaping the future of Fabrique Délices.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @fabrique_delices @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Embark on a delectable journey with Ingredient Insiders as we sit down with the visionary French Baker and Pastry Chef, Eric Lecoq. In this episode, your hosts John Magazino and Andrea Parkins explore Eric's incredible story, from his passionate pursuit of becoming a pastry chef at the tender age of 14 to his groundbreaking venture, Lecoq Cuisine.

Join us as Eric shares the heartfelt tale of following his dreams, navigating the intricacies of the culinary world, and honing his skills to become the accomplished pastry chef he is today. Learn how his unwavering dedication and love for the art of baking led him to make a name for himself.

The conversation unfolds into the creation of Lecoq Cuisine, a culinary endeavor that strives for perfection in every frozen, ready-to-bake pastry. Eric provides a behind-the-scenes glimpse into the art and science of crafting pastries that marry the finest ingredients with the convenience of easy preparation.

Whether you're an aspiring baker, a seasoned chef, or someone with a sweet tooth, this episode promises inspiration and insight into the world of pastries. Tune in as Eric Lecoq shares his passion, journey, and the artistry behind the creation of Lecoq Cuisine's irresistible frozen delights.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @bridor_north_america @lecoqcuisinecorp @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Join us on Ingredient Insiders for a tantalizing episode featuring Chef Ian Palazzola, the culinary maestro from Frasca Food and Wine in the picturesque Boulder, Colorado. Hosts John Magazino and Andrea Parkins embark on a flavorful journey through Ian's remarkable career, from his humble beginnings to his prestigious tenure at Michelin-starred restaurants, and finally finding his culinary home at Frasca Food and Wine.

In this engaging conversation, Ian Palazzola shares his personal odyssey with Pecorino cheese, revealing his favorite and most innovative ways to incorporate this delightful ingredient into his recipes. Explore the versatility of Pecorino under the guidance of a seasoned chef.

Chef Ian also unveils the unique benefits of being a chef in Boulder, where the vibrant culinary scene is complemented by the stunning backdrop of the Rocky Mountains.

Whether you're a food enthusiast, a skiing aficionado, or simply curious about the culinary landscape of Boulder, Colorado, this episode promises a feast for your ears. Tune in as Chef Ian Palazzola takes us behind the scenes of his culinary adventures, weaving tales of passion, innovation, and the art of crafting exceptional dishes at Frasca Food and Wine.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @iampalazzola @frascafoodwine @bridor_north_america @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Get ready for a sizzling episode of Ingredient Insiders featuring the 7-time Burger Bash champion himself, Chef Josh Capon! Andrea and John dive into the world of burgers and beyond with Chef Josh, renowned for his culinary prowess and unmatched expertise in crafting the perfect patty.

In this mouthwatering conversation, Chef Josh shares his secrets to burger success, including his love for using the delectable plant-based cheese by Violife to elevate his creations. Discover how innovation meets tradition as Chef Josh blends the best of both worlds to create burgers that are nothing short of legendary.

But the burger talk doesn't stop there! Chef Josh dishes out expert advice on hosting dinner parties, his passion for a spectacular carving station, and the delightful regional variations of the beloved sloppy joe.Whether you're a burger aficionado, a seasoned host, or simply someone who loves good food and great company, this episode promises to satisfy your cravings and ignite your culinary imagination. Join us as Chef Josh Capon serves up a feast of flavor, fun, and foodie wisdom that will leave you hungry for more!

Watch our interview on YouTube HERE!

Thank you to our Season Six sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @chefcapon @violifeus @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

We're thrilled to welcome back the esteemed Rocco Damato, CEO of Bazzini Nuts, for another
enlightening episode of Ingredient Insiders! Join Andrea, John, and Rocco as they embark on a
deep dive into the fascinating world of dried fruit.

In this captivating conversation, Rocco shares his wealth of knowledge about the seasonal fluctuations that shape the dried fruit industry, offering insights into the ups and downs that drive market trends. Discover which dried fruits have soared in popularity over time and which have seen a decline, as Rocco sheds light on the ever-changing landscape of consumer preferences.

From the orchard to your pantry, learn about the meticulous process of transforming fresh fruits
into their delectably preserved dried forms. Rocco unravels the mysteries behind this age-old
practice, revealing the artistry and science that goes into each succulent bite.

But the exploration doesn't stop there – join the trio as they traverse the globe to uncover the
regions and countries renowned for producing the finest varieties of dried fruit. From sweet
raisins to tangy apricots, Rocco shares his expertise on where to find the best of each kind.

Whether you're a seasoned connoisseur or a curious epicurean, this episode of Ingredient
Insiders promises a flavorful journey through the bountiful world of dried fruit. Tune in and let
Andrea, John, and Rocco be your guides to the tantalizing delights that await!

Watch our interview on YouTube HERE!

Thank you to our Season Six sponsor, Bazzini Nuts! For more information, visit their website:
https://www.bazzininuts.com/.

Follow @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying
high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Shake things up on Ingredient Insiders as hosts Andrea and John welcome Jillian Vose and David Vogel from Badger Bevs, a company known for crafting premium cocktail mixers made entirely in the USA.

In this lively episode, they explore the secrets behind Badger Bevs' success and the unique approach they take to create high-quality mixers that elevate every drink. Discover the premium ingredients that go into Badger Bevs mixers, why the company chose a badger as its iconic symbol, and the crucial role of carbonation in cocktail mixers.

Jillian, an expert bartender with years of experience, shares her journey in the industry and how it influences the flavors and craftsmanship behind Badger Bevs while David delves into the manufacturing process and the company's commitment to producing top-notch mixers domestically.

Whether you're a cocktail enthusiast, a professional bartender, or simply curious about the art of crafting premium mixers, this episode offers a delightful mix of insights, stories, and tips. Tune in and raise a glass to Badger Bevs on Ingredient Insiders!

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @badgerbevs @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

Dive into the world of innovative mixology with Ingredient Insiders as hosts Andrea and John welcome Dave Arnold, the inventor, innovator, podcast host of Cooking Issues, and author of Liquid Intelligence: The Art and Science of the Perfect Cocktail. In this episode, Dave shares his unique approach to cocktail crafting and his passion for chemistry and science that fuels his creativity.

Dave Arnold discusses his fascination with the technical side of mixology and how it influences his cocktails at Bar Contra, his latest venture in New York City. Learn how he blends traditional



techniques with cutting-edge science to create drinks that are as visually stunning as they are delicious.

The conversation explores the key elements of a great mocktail, emphasizing the importance of fruit and fresh ingredients. Dave also offers insights into the evolving cocktail scene in NYC, drawing from his extensive experience in the industry and highlighting the trends that have shaped modern mixology.

If you're a cocktail enthusiast, a science aficionado, or simply curious about the art of mixology, this episode promises a captivating journey through the world of innovative cocktails. Join us as Dave Arnold shares his knowledge, tips, and stories, providing a fresh perspective on what it takes to create the perfect drink.

Watch our interview on YouTube HERE!

Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

Follow @cookingissues @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios