The Ultimate Dish (Auguste Escoffier School of Culinary Arts)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In today’s episode, we're speaking with Escoffier Baking & Pastry Chef Instructor Colette Christian, Certified Master Baker (CMB), a published author, and host of Baking with Colette. She mentored under the great White House Pastry Chef Albert Kumin, worked in upscale restaurants and luxury hotels, and owned a bed & breakfast and a successful wedding cake business.

Colette is a Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Evaluator for Certifications by the American Culinary Federation. She taught at Le Cordon Bleu College of Culinary Arts and has been teaching baking and pastry classes as the Dough Doctor for over a decade.

Listen as we chat with Chef Colette about obtaining her Master Baker certification, the importance of great mentors, and the balance of art & science in baking.

In today's episode, we're speaking with Nickie Jurado, host of the Kitchen Scene Investigator podcast. Nickie graduated from Auguste Escoffier School of Culinary Arts with honors and has worked as a creative producer, writer, communication strategist, and on-camera talent for various outlets, including ABC, NBC, and BSMG Worldwide. 

A cooking enthusiast since age 9, Nickie became known as the “Cake Queen” after launching her first profitable catering business at age 14. Today, she joins her passion for teaching, comedic-performance style, and deep well of culinary knowledge to inspire others through her podcast and other culinary endeavors.

Listen today as we chat with Nickie about building a successful culinary multimedia brand after a devastating back injury nearly ended her culinary career.

In today’s episode, we speak with Steve Konopelski who is cheering for everyone to be “unapologetically themselves.”

Chef Steve Konopelski had a successful 11-year career as a Broadway dancer before turning his sights to culinary school. Today, Chef Steve keeps busy with his YouTube baking show “The Sweet Life of Steve,” as well as empowering aspiring culinarians as Chef Instructor for Escoffier’s online programs. 

Listen in as Chef Steve describes how to build a long-lasting career in the food business, why adaptability could help you transfer skills to a new work environment, and how to celebrate your uniqueness…unapologetically.

In this episode, we're speaking with Chef Erik Niel, a restaurateur  who knows how to connect a culinary career path to a distant culinary arts goal.

Erik Niel is the co-owner & executive chef at Easy Bistro & Bar and Main Street Meats in Chattanooga, TN. Chef Niel is a James Beard semi finalist from 2016 and 2017 for Best Chef: Southeast. In his career, he was awarded Chef of the Year: Independent Property by the Tennessee Tourism & Hospitality Association.

Listen as Erik discusses why “food” and “home” go together, the feeling of true hospitality, how to manage multiple restaurant brands, and what creates balance when presenting a dining experience.

Brandon Pitcher is an advocate for the implementation of a “blue and circular” economy. This means an economy that incorporates sustainable design, reuse, up-cycling, the sharing economy, and more. 

The founder of Blue Circle Farms, Brandon is an award-winning change agent and educator, having gained an understanding of social and ecological entrepreneurship nearly two decades ago. 

Listen as Brandon discusses the rise in sustainability topics and projects over recent years, the current state of the cannabis industry, and our responsibility to take care of our world.

Kareen “Chef Coco” Linton is an Escoffier Chef Instructor as well as the founder and CEO of A Dash of Coco. She is the recipient of multiple awards, including: Disciples d'Escoffier, National Cutting Edge Award by the American Culinary Federation, and Top 100 Leaders in Education Award by the Global Forum for Education and Learning.

Listen as “Chef Coco” Linton talks about taking control of your professional career, relating food and fashion, and how the culinary arts are much more than cooking.

In today’s episode, we speak with John Percarpio, who never lost his drive or passion for culinary arts.

John Percarpio is a Certified Executive Chef, Level 1 Sommelier, and longtime instructor at the Auguste Escoffier School Of Culinary Arts. Chef John has cooked for Michelin Star restaurant Palais Lenbach Otto Stasse 6 in Munchen, Germany. 

Listen as Chef John talks about honoring the culture of culinary arts, learning a new language to work in Germany, and building a work-life balance.

In today’s episode, we speak with Josh Sharkey, who is building culinary tech for future generations of foodservice professionals.

Josh Sharkey is the founder and CEO of meez, a recipe tool for professional chefs. He’s an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (including restaurants Oceana, Tabla, Bouley, and Cafe Gray). 

Listen as Josh talks about the power of mise en place, using tech in the kitchen, how chefs can adapt their menu development with meez, and innovation in the culinary arts.

In today’s episode, we speak with Josie Clemens, who learned to “feel the mission” in her culinary career, which made all the difference for her when things got heated.

Josie Clemens is the first vegan chef on Gordon Ramsay’s Hell’s Kitchen: Young Guns Edition, and a new culinary director at Jackfruit Land. 

Listen as Josie talks about what it’s like to work in Hell’s Kitchen with Gordon Ramsay, how she embraces her fiery side, and what she’s currently working on with Jackfruit Land.

In today’s episode, we speak with Travis Smith, the winner of six gold medals and three silver medals in the Culinary Olympics and World Cup competitions. Travis Smith is a Certified Executive Chef, Certified Executive Sommelier, Level 3 Pro Chef, and a fellow in the American Academy of Chefs. 

Listen as Travis talks about what it’s like to compete in top culinary competitions, his experience cooking at country clubs, and how competition can sharpen a chef’s intuition. 

In today’s episode, we speak with Edward Leonard, an award-winning Certified Master Chef, a Culinary Olympic gold medalist, author, and an international lecturer. 

Edward led the American Culinary Federation’s Team USA to five championships and over 34 gold medals.  Throughout his career, he also received global recognition for his contributions to the culinary industry and passionate leadership, including receiving the Chairman’s Medal from the American Academy of Chefs and being inducted to the Cordon d’Or Culinary Hall of Fame.

Listen as Chef Leonard talks about long-term career growth, not giving into complacency, working internationally in the culinary arts, and the lessons learned from winning culinary competitions.

In today’s episode, we speak with former stand-up comedian and culinarian Jon-Paul Hutchins, who believes that everyone needs a creative expression with no limits.

Chef JP is a humorous, high-energy culinary veteran with nearly 40 years of experience as an executive chef, instructor, consultant, and entrepreneur. He spent 12 years as stand-up comedian and has worked on the Today show, Food Network, and HGTV. Today, he works in culinary tech with a super-cool company called ShiftPixy Labs.

Listen as Chef JP talks about his career in stand-up, recognizing different learning styles, using AR/VR in culinary experiences, and trying to reduce as much unnecessary suffering in the culinary work environment as possible.

In today’s episode, we speak with Skip Lackey, a business and leadership coach who has worked with over 10,000 clients across the restaurant industry and beyond.

Skip is an entertainer at heart — having taught over 1,000 workshops and on stage in front of over 1 million people in his 35-year career. Skip’s interesting career path includes working as a professional clown, a Nickelodeon employee, and an actor almost cast in Back to the Future.

So what does he have to tell us about being a leader in the culinary industry? A lot, actually.

A self-proclaimed “serial entrepreneur,” he’s found that the health of any individual or organization lies in having a well-defined North Star: one’s mission, vision, and values.

Listen as we talk with Skip about how to be an authentic leader and build a winning team — regardless of the industry you are in.

In today’s episode, we speak with Jake Plummer who is excited to spread the word about how to feel better physically and mentally.

Jake Plummer is a former Pro-Bowl NFL Quarterback who led the Denver Broncos to the 2005 AFC Championship Game. He currently works with UMBO Mushrooms, and owns MyCOLove Farm, where he is considered the “Jake-of-all-trades.” Since retiring in 2007, Jake has been a longtime advocate of using CBD and medicinal marijuana to treat pain and inflammation. More recently, he’s been a proponent of functional mushrooms, a form of non-psychedelic fungi with many purported health benefits.

Listen as Jake talks about the importance of reintroducing fungi to the human diet, what it’s like playing professional football today, and finding a new purpose after retiring from the NFL.

In today’s episode, we speak with Julie Peláez, a Board-Certified Holistic Health Coach, a certified yoga instructor, and co-founder of the Conscious Cleanse.  

Julie believes that transformation is found in the mind, body, spirit, and food connection. With her expertise in helping people use diet and nutrition to create radical change, she has coached thousands of people to improve their mental and physical health.

Listen as Julie talks about re-aligning our beliefs towards food, chaotic eating, and how to build habits to improve your overall health and well-being.

In today’s episode, we speak with Tracy DeWitt, winner of the Food Network Challenge and an educator with nearly 30 years of experience teaching and mentoring aspiring chefs.

Chef Tracy  believes that nurturing passion and preparation is more important than focusing on perfection. Taking this approach led her to win two gold medals and one silver medal on the Food Network Challenge. It’s no surprise that her life catchphrase is “sugar happens.” Today, as a Pastry Arts Chef Instructor at Auguste Escoffier School of Culinary Arts, Tracy supports her students in an inclusive learning environment, where all voices are heard, and all learning styles are welcomed.

Listen as Tracy talks about the drama behind cooking competitions, supporting students to reach their goal, and how to not let “perfection” stop progress.

In today’s episode, we speak with internationally-recognized author, educator, and public speaker, Ann Cooper—recognized by the New York Times as today’s “Renegade Lunch Lady.” 

Ann’s life mission is dedicated to making quality, delicious, nutritious, and sustainable school food accessible for all children. As the Director of Nutrition Services for the Boulder Valley School District, she launched the widely praised “School Food Project”, which replaced highly processed lunches with healthy scratch-cooked meals. Since retiring, Ann continues to focus on working through the Chef Ann Foundation and Lunch Lessons LLC.

Listen as Ann talks about examining our current society’s food culture, improving children’s food literacy, and ways we can fix our school food crisis.

In today’s episode, we bring back André Natera, a professional culinary consultant, author, and a chef with over 27 years of experience, working alongside Michelin-starred chefs. 

André is the author of a new book, Chef's PSA: How Not to Be the Biggest Idiot in the Kitchen, a comical guide for people just starting their culinary career.  He has led culinary teams at some of Dallas’ most acclaimed restaurants, and became the regional executive chef for Omni Hotels. Since then, André has been inducted into the Epicurean World Master Chefs Society (WMCS) for almost a decade now, and he continues to serve as a culinary council member for the prestigious Ment’or BKB. 

Listen as André talks about the challenges chefs face in the culinary industry, how to shorten the learning curve for new cooks, and practical tips for aspiring chefs to survive the kitchen.

In today’s episode, we speak with Donna Merten, an award-winning architectural designer, real estate developer, and food systems strategist.

Donna is currently the Chief Forager and co-owner of the FED food truck in Boulder, CO and is passionate about bringing back artisanal culinary practices and reducing food waste. She is also turning restaurant methodology inside out and seeking to create a whole new way of working with local food. 

Listen as Donna talks about getting back to old farm practices, building sustainable local food systems, and relearning how we approach food and eating.

In today’s episode, we speak with Lee Hillson, the Executive Chef at the Royal Palms Resort and Spa in Arizona, a James Beard House featured chef and four-time nominee of Arizona’s Culinary Hall of Fame.  

Chef Hillson has cooked for the likes of former president George W. Bush, Barbara Streisand, Princess Diana, Richard Branson, and Billy Joel. Some of his other accomplishments include: competing in Food Network’s Iron Chef America, running top-rated kitchens in some of Arizona’s most prestigious restaurants, including the Sheraton Grand at Wild Horse Pass, and playing a major role in all seven restaurants at the famous Phoenician Resort in Scottsdale. 

Listen as Lee talks about baking in extreme weather, respecting the origin of the food you prepare, and the lessons learned from crossing paths with legendary chefs like the Roux Brothers, Gordon Ramsey, and Marco Pierre White.

In today’s episode, we speak with Kelly Newlon, co-owner of Real Athlete Diets (RAD), a catering company based in Boulder, CO that focuses on feeding ultra-endurance athletes and outdoor enthusiasts with delicious, performance-oriented food.

Kelly is an avid runner and has also cooked in professional kitchens since she was a teenager. She combined her love for sport and culinary arts to create RAD with her husband Morgan. 

Listen as we chat with Kelly about her passion for ultra trail running, making cakes for Julia Child, attending culinary school, and how she fuels endurance athletes with food. 

In today’s episode, we speak with Pearce Miller, a culinary educator and entrepreneur, who is revolutionizing student-centric academic program models.

Pearce has shaped the academic policy for several schools, improving retention and overall student performance. He has taught at the Pennsylvania Institute of Culinary Arts, served as the President of the Pennsylvania Culinary Institute, and filled the role of Vice President of Academics for Le Cordon Bleu.

Listen as Pearce chats about developing new ways to connect with students in this new digital environment, hybrid education, and his personal teaching philosophy.

In today’s episode, we speak with returning podcast guest Edward Leonard, a Culinary Olympic gold medalist and Certified Master Chef, who mentors culinarians with his unique philosophy on success. 

Between writing numerous cookbooks, developing impactful recipes, and inspiring culinary leaders, Edward has received recognition across the globe for his contributions to the culinary industry.

Listen as Edward talks about leading the American Culinary Federation’s Team to over 34 gold medals, the equation of success, and why purpose is more important than passion when pursuing a goal. 

In today’s episode, we speak again with the world-renowned Curtis Duffy, a Michelin-starred chef and owner of Ever restaurant in Chicago. 

Some of Curtis’s many achievements include earning three Michelin stars at his former restaurant, Grace, as well as earning two Michelin stars at Avenues in the Peninsula Hotel in Chicago, IL. He also received Forbes Travel Guide’s Five-Star rating, AAA’s Five-Diamond rating, and the James Beard Foundation’s Best Chef, Great Lakes Award in 2016.

As a member of the prestigious Disciples d'Escoffier International, Curtis focuses on leading teams to a greater vision—all by harnessing camaraderie and competition. More recently, he was a challenger chef on Netflix’s Iron Chef: Quest for an Iron Legend. 

Listen as Curtis talks about how he prepared for the Iron Chef competition, the food scene in  Chicago, and how to build a family culture in the kitchen. 

In today’s episode, we speak with Chris Hill, a marketing executive turned entrepreneur and chef, who helps culinarians build brands that reflect their personal careers (all while avoiding burnout). 

Along with sharing career lessons in Making the Cut: What Separates the Best from the Rest and TEDx talks, Chris continues to share his best-selling books, travel the world as a public speaker, and consult at the Culinary Institute of Virginia.

Listen as Chris shares how he grew his personal brand to 100K followers (and growing), sold shares of his own sandwich bistro, and his work-life balance tips in the culinary industry. 

In today’s episode, we speak with Julieanna Hever, a plant-based dietitian, host of the Choose You Now Podcast, and author of the best-selling book The Complete Idiot's Guide to Plant-Based Nutrition.

Today, Julieanna is a global nutritional consultant who inspires “big change” and holds discussions around inclusive plant-based living and ways to form better nutritional habits.

Listen as Julieanna talks about why nutritious food is a love language, the difference between “vegan,” “whole food,” and “plant-based,” and the solution to the constant battle for healthy eating.

In today’s episode, we speak with Steven Nalls—a professional chef, regenerative farmer, and Escoffier Chef Instructor where he teaches a Farm to Table Experience course. 

Steven worked in the hospitality industry for 15 years, and then decided to dedicate his career to building sustainable culinary practices. He also owns Three Sisters Farm & Ranch where he manages animals, builds irrigation systems, and conducts research for farm resources.

Listen as Steven talks about his switch from engineering to culinary arts, how he manages an 80-acre farm, and the true cost for that final plate of food. 

In today’s episode, we speak with our guest, Beau MacMillan, Executive Chef of the award-winning Sanctuary Resort and Spa Camelback Mountain, Iron Chef America winner, and guest judge on Worst Cooks in America, Chopped, and Guy’s Grocery Games.

Throughout his experience cooking in distinguished kitchens for A-list celebrities and US presidents, Beau has gained a unique insight into the emotional connection people have to food, and how a good meal transcends the senses.

Listen as Beau talks about defeating Chef Bobby Flay on Iron Chef, a chocolate cake during an interview that changed his life, and how to create emotion-evoking experiences with food.

In today’s episode, we speak with our guest Cole Ellis—semifinalist for the James Beard Award “Best Chef South” and Executive Chef at Delta Meat Market at Butcher’s Shop. 

Cole is nothing short of an innovative chef, with over 13 years experience cooking in Charleston’s most acclaimed kitchens such as Magnolia’s, Hominy Grill, and Carolina’s. He now spends time on collaborative passion projects—hosting off-premise events with like-minded chefs. 

Listen as Cole talks about the origin story behind Delta Meat Market, the decision between office and kitchen life, designing innovative menus, and how to make food feel welcoming. 

In today’s episode, we speak with our guest Chef Tim Condon—Owner of Angry Cactus Bar in San Angelo, TX and partner with Escoffier’s Work & Learn program, which gives new and existing restaurant employees a chance to complete an online culinary degree while working in the kitchen.

Since the age of 14, Tim has always immersed himself in the culinary world and launched several successful restaurants, including Lonestar Cheeseburger Company—Voted #1 Food Truck Burger in Texas by Mobilecusine. Now he finds passion in helping other chefs proactively find success—the intersection of opportunity and preparation.

Listen as Tim talks about building his career from working at Burger King to owning a food truck, his plans for building the World’s Largest drive thru restaurant, and how he improves retention by investing in culinary education for his employees. 

In today’s episode, we speak with our guest Richard Rosendale, an award-winning certified Master Chef, chief creator of the Rosendale Collective, and a Bocuse d’Or top-ten finalist.

From winning over 20 world culinary Olympic medals and cooking in some of the finest kitchens around the globe, Rich shares how he intentionally balances all of his interests and selects projects that make him a better chef, leader, entrepreneur, and person . 

Listen as Rich talks about being the youngest executive chef in the history of Greenbrier resort, launching the 44-acre Greenbrier Farm, following your curiosity, and the emergence of “a new breed of American chefs.” 

In today’s episode, we speak with our guest Ewald Notter—teacher, pastry arts gold medalist, and the first pastry chef inducted into the Pastry Art and Design Hall of Fame.

Between winning numerous gold medals in pastry competitions and becoming a founder and Director of Education at Notter School of Pastry Arts in Orlando, Ewald shares his best career advice and how he approaches pastry arts across multiple cultures.

Listen as Ewald talks about opening one of the most popular coffee shops in Bellevue, WA, helping the US Team achieve its only Gold Medal at the Coupe du Monde in Lyon, and the future of pastry arts.

In today’s episode, we speak with our guest David Delcourt, co-founder and Chief of Flavor at Seed Ranch Flavor Co.—a company that creates unique blends of hot sauces and seasonings with clean and organic ingredients. 

To inspire others, David and his team create accessible meals that are always healthy, delicious, and sourced responsibly. Through his sustainable business model, he remains committed to partnering with farmers and suppliers who hold themselves to the same high standards of integrity.

Listen as David talks about creating a vegan mac and cheese line, how to leverage your ROF (Return on Failure), and his startup culture & strategy around people, planet, plants and profit. 

In today’s episode, I’m honored to chat with my father and hero, Josef Bachmann, who reflects on his 'journeyman to Meisterbrief’ experience. 

From Bavaria to Düsseldorf to Frankfurt and beyond, Chef Bachmann’s story is rooted in humble beginnings. We talk about his childhood growing up around pastry chefs, becoming a baker, and ultimately how he convinced his wife to leave Europe and migrate to America to raise a young family—and buy a bakery. 

Listen as Chef Bachmann talks about memories of life in Europe working with pastries, mastering his craft, his family, and the pursuit of pride, happiness, and hospitality. 

In today’s episode, we speak with our guest Brad Barnes, award-winning certified Master Chef, author, food strategist, and president at Pure Food Consulting. 

Chef Barnes is the co-author of the American Culinary Federation’s Guide to Culinary Certification, as well as So You Want to Be a Chef? A Guide to Culinary Careers. He is dedicated to helping a new generation of chefs understand the shifts in technology, business, and education so they can “make space” for innovation in the culinary arts.

Listen as Brad talks about how to reduce the cost of food, society’s growing interest in plant-based foods, and other emerging culinary trends. 

In today’s episode, we speak with our guest Nikhil Abuvala, owner and executive chef of Roux 30A and Nanbu Noodle Bar in Santa Rosa Beach, FL.

Nikhil developed his passion for cooking before he could even reach a kitchen countertop. Helping his grandmother roll out fresh Indian flatbread was one of his early motivations for pursuing culinary arts. With experience cooking in more than 30 countries over twenty years, Nikhil aims to create unique dining experiences leveraging global ingredients, food, culture, and entertainment. His restaurant culture and ambiance is built on the idea that the most intimate thing that you can do is break bread with your family.

Listen as Nikhil talks about the influence of his grandmother’s cooking, starting his culinary career at age 13, and the joy of “breaking bread” at one big table. 

In today’s episode, we speak with Patrick Nuzzo, an alternative medicine doctor who’s opened five practices including the Southwest University of Naprapathic Medicine and Health Sciences. 

After spending years formulating nutritional supplements for the natural food industry, Dr. Nuzzo discovered naprapathy—what he sees as the future of health and nutrition. This type of “hands-on” manual medicine involves nutritional counseling and techniques that optimize circulation of the body. Dr. Nuzzo’s passion for this treatment made him instrumental in the passing of the Naprapathic Practice Act of New Mexico—allowing naprapaths to practice in the state of New Mexico.

Listen as Dr. Nuzzo talks about the difference between naprapathy and physical therapy, developing a sports nutrition line for former NFL great Walter Payton, and why naprapathy is one of the best wellness treatments in natural medicine. 

In today’s episode, we speak with Jeffrey Saad, author of Jeffrey Saad's Global Kitchen: Recipes Without Borders: A Cookbook, and creator of several restaurants such as San Francisco’s Sweet Heat, Pasta Pomodoro, and the Grove.

Chef Saad started his culinary career at the young age of 13 working in a local diner. Once the hospitality bug hit him, he followed his passion all around the world, launching several eateries. With his bold culinary voice and intrinsic desire to teach everyday people how to cook locally, he began his TV career, appearing on Food Network’s Chopped All-Stars, Grill it! with Bobby Flay, ABC’s The Chew, and many more.

Listen as Chef Saad talks about creating a social media presence in culinary arts, his encyclopedic knowledge of spices and ingredients, and building a career doing what you love. 

In today’s episode, we speak with our guest Jayson Simons-Jones, CEO of Lotus Alpine Adventures, an alpine rock, ice, and ski mountain guiding company, and the 95th American to earn his IMFGA/ UIAGM Mountain Guide License.

Jayson has spent the last two decades of his life and career as an outdoor educator and mountain guide, which is his most authentic passion. Now he dedicates his career to mentoring others in the outdoor world and finds the most joy in witnessing his clients’ deep personal development. 

Listen as Jayson Simons-Jones talks about guiding clients through challenging terrains like rock, ice, and snow, building a brand based on your ‘why,’ and the power of learning something new and applying it immediately. 

In today’s episode, we speak with our guest James Porter, Arizona-born chef and business owner of TERRA farm + manor—a combined restaurant and rustic farm cooking school located in the Prescott National Forest. 

With a career spanning 33+ years in the hospitality industry, including private clubs and boutique hotels, Chef Porter is nothing short of a creative visionary. Now at TERRA, he’s dedicated to employing sound culinary principles that directly support local businesses, farmers, and ranchers. Chef Porter always presents fresh, innovative menu ideas that still remain nostalgic.

Listen as Chef Porter talks about how he built his own food mecca from the ground up, his transition from apprentice to culinary risk-taker, and ways to bring innovative menu ideas to the table.

In today’s episode, we speak with Francois de Melogue, a chef, recipe developer, cookbook author, photographer, and mentor for revered chefs like Beau MacMillan. 

With over 30 years of cross-cultural culinary experience, working in acclaimed kitchens such as The Bakery in Chicago, Old Drovers Inn, as well as opening an award-winning restaurant Pili Pili in his hometown of Chicago, Francois shares exclusive details about his climb to success. This includes how he bounced back from major setbacks—like a motorcycle accident that nearly ended his culinary career.

Listen as Francois de Melogue talks about restaurant entrepreneurship, the meaning behind “people eat results,” and why resiliency and mentorship are critical to success. 

In today’s episode, we speak with our guest Bryan Dayton, founder of Half Eaten Cookie Hospitality. Bryan is also an award-winning mixologist, beverage director, decorated ultramarathoner, and trail runner.   

From starting as a dishwasher at a mom-and-pop shop, then transitioning up the ranks through various bartending roles, Bryan shares his entrepreneurial journey and how he built an elite restaurant group in Colorado. 

Listen as Bryan talks about his commitment to hospitality, how sports and restaurant life intersect, and the major cocktail trends you need to know.  

In today’s episode, we speak with our guest Peter McQuaid, 25-year-old Executive Chef of Cala, a Clive Collective restaurant in Scottsdale, as well as the James Beard Foundation’s Taste America Award recipient at the JBF Taste America Tour in Phoenix.

Referenced as a culinary “prodigy,” Peter shares how early career mentors such as Silvana Salcido Esparza at Barrio Café and Beau MacMillan at the Sanctuary have opened several doors for him. Through his relentless thirst to learn new skills and build connections, Peter chats about the steps he took after graduating from culinary school to claim an Executive Chef title. He also discusses his experience being a private chef for former UFC commentator Mike Goldberg, Alicia Keys, and the Arizona Cardinals’ A.Q. Shipley.

Listen as Peter McQuaid talks about how he started an Emulsion Popup restaurant series and why networking is important for up-and-coming chefs. 

In today’s episode, we speak with our guest Gaby Dalkin, Los Angeles-based celebrity food influencer, chef, and cookbook author.

In this interview, Gaby shares how she left her fashion PR job to attend culinary school, before entering the world of full-time blogging in 2009. Since then, she’s quickly become the “go-to girl for all things California” and superwoman behind the digital cooking empire and blog, What’s Gaby Cooking—attracting millions of people monthly to her social media platforms and profiled in People, Glamour, The New Yorker, Los Angeles Times, and more. Her thriving brand has helped her monetize content and book major collaborations, such as her popular line of cooking products for Williams-Sonoma.

Listen as Gaby chats about how she landed her first cookbook deal, developed her personal brand messaging, and grew a multi-channel digital cooking empire from the ground up. 

In today’s episode, we speak with Rick Malnati and Jean Malnati Miller, Co-Owners and operators of Lou Malnati's Pizzeria—a Chicago-style pizza restaurant chain headquartered in Northbrook, IL.

Since its grand opening in 1971, Lou Malnati’s has continued to be the most recognized pizza chain in Chicago. Lou’s son, Rick Malnati, and wife, Jean Malnati Miller, share how they’ve kept Lou’s vibrant legacy and vision alive, even through hardship. Today, they still use Lou’s signature pizza recipe and strive to maintain its warm, family culture.

Listen as Rick and Jean talk about how integrity and consistency play a large role in the brand’s longevity, how they expanded to 59 locations, and why Lou Malnati’s is the best deep dish pizza in America. 

In today’s episode, we speak with our guest Dr. Terrell Strayhorn, a socially conscious American scholar, professor, and CEO, who advocates building “a sense of belonging” to strengthen student success.

Since 2017, Terrell has been President/CEO of Do Good Work Educational Consulting Group—partnering with hundreds of colleges, universities, and agencies on the implementation of diversity, equity, inclusion, and belonging outcomes for staff and students. Terrell has also published over 200 book chapters, journal articles, scholarly publications, and 11 books, including “College Students' Sense of Belonging: A Key to Educational Success for All Students.”  

Listen as Terrell talks about how students and faculty can create a sense of belonging, what it means to “accelerate learning” in education and life, and how to be a mindful leader. 

In today’s episode, we speak with Brian Malarkey, Top Chef finalist, San Diego-based celebrity chef, and restaurateur.

Brian shares the “key” behind launching award-winning restaurant concepts, including Herb & Wood, named one of America’s 10 best restaurants by USA Today, and his latest work with Animae. He also reveals how he took his talent to television, with appearances on Bravo’s Top Chef All-Stars, ABC’s The Taste, Food Network’s Guy’s Grocery Games, Good Morning America, and more. 

Listen as Brian chats about finding opportunities that highlight your culinary talents, cooking for the people, and mastering “the art of food parties.”

In today’s episode, we speak with “The Queen of Scones” Danielle Sepsy, chef and owner behind The Hungry Gnome, and a finalist on HBO Max’s The Big Brunch.

In this interview, Danielle details her culinary journey, from starting her own scone business at the age of 13 to opening The Hungry Gnome based in NYC—where she and her team produce over 100,000 baked goods a month. She also discusses how she secured the opportunity to be on The Big Brunch and what the rigorous casting process entailed.

Listen as Danielle shares exclusive details about her secret cookbook project, what Dan Levy from Schitt’s Creek is really like off-camera, and how to become fearless in the kitchen. 

In today’s episode, we speak with our guest Iliana Regan, a self-taught chef who currently runs Milkweed Inn with her wife Anna. 

In this interview, Iliana shares why she turned over her successful Michelin-starred restaurant Elizabeth to her employees to run a 150-acre bed and breakfast—set deep in the upper peninsula of Michigan. She also divulges intimate details about finding her identity as a chef and what it took to write her debut memoir, Burn the Place, which was included on the National Book Award Longlist— being the first time a food writer was listed since Julia Childs.

Listen as Iliana talks about growing up on a 10-acre farm, relying on instinct and memory to create dishes, and serving “new gatherer” cuisine at Milkweed Inn. 

In today’s episode, we speak with our guest Nisha Vora, a lawyer turned foodie and full-time blogger behind Rainbow Plant Life. 

In this interview, Nisha outlines her journey to mastering vegan cooking at home through flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy. She also shares how she began to build a thriving social media presence, garnering over 1 million subscribers on YouTube and 700k+ followers on Instagram.

Listen as Nisha talks about landing her first cookbook deal, becoming “plant curious,” and how she was able to find success after pivoting careers. 

In today’s episode, we speak with our guest Dan Pelosi, better known as “The Italian American Meatball” and the content creator behind GrossyPelosi on social media.

In this episode, we delve into Dan's inspiring story of transitioning from a design career to building his own brand during the pandemic. Through the natural comfort and connection of food, he shares how this bright online community has rapidly grown. We also explore the heartwarming anecdotes behind the recipes in Dan’s new cookbook Let's Eat: 101 Recipes to Fill Your Heart & Home.

Listen as Dan talks about “living in a rainbow,” enjoying punny catchphrases, and the real meaning behind his “don’t yuck my yum” philosophy. 

In today’s episode, we speak with our guest John Lehndorff, an acclaimed Colorado-based food writer, radio host, and editor. 

In this episode, John shares how he pivoted from yearning to be a music critic to becoming an award-winning food media professional—penning the Nibbles column since around 1985 and hosting Radio Nibbles show at KGNU FM for more than 25 years. He takes a deep dive into his “food critic” days when he reviewed more than 400 restaurants for the Rocky Mountain News. John also elaborates on what it’s like to be a head judge at the National Pie Championships.

Listen as John talks about how to cover local food scenes, what his days typically look like as a professional food writer, and his deep affinity for pies. 

In this episode, we're thrilled to chat with Chad White—a Navy veteran, award-winning chef, and restaurateur.

Chef Chad shares his journey from the United States Navy to becoming a Top Chef contender. His dedication led to opening successful restaurants, including Zona Blanca Ceviche Bar (2016), winning Best New Restaurant and Chef of the Year awards for an impressive five consecutive years. He was also a two-time semi-finalist for the James Beard "Best Chef" award in 2020 and 2022.

Join us as Chad discusses chef collaboration, the valuable contributions of military personnel in the culinary world, and his distinction as the "Sea Maverick of San Diego."

In today’s episode, we speak with our guest Jocelyn Delk Adams, author behind the award-winning cookbook and her eponymous food blog, Grandbaby Cakes.

In this episode, Jocelyn shares more about her decision to leave her 9-5 job to pursue blogging full-time, how she began authoring cookbooks, and her advice to beginner bakers. She also delves into her experience as a national TV personality, co-hosting Stab That Cake on Cooking Channel and Discovery+, alongside being a regular on the TODAY Show and Good Morning America.

Listen as Jocelyn chats about her newest cookbook Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments, the artistry behind soulful baking, and her ultimate dish, Big Mama’s peach cobbler.

In today’s episode, we speak with Les Misfits d'Escoffier, a small virtual meetup group of Auguste Escoffier School of Culinary Arts graduates from around the country.  

Back in January 2021, in the midst of the COVID-19 pandemic, these students came together with a simple goal: to help each other with assignments beyond the classroom. Since then, this small virtual community has grown, attracting more members from different corners of the country. Everyone in the group has graduated from Escoffier with honors and considers each other “family.”

Listen as Les Misfits d'Escoffier members talk about how they structured their meetings, shared resources virtually, and ultimately, found an undeniable sense of belonging.

In today’s episode, we speak with David Wiens, a former professional cross-country mountain biker and Executive Director at the International Mountain Bicycling Association.

With a prestigious induction into the Mountain Bike Hall of Fame in 2000, David shares his remarkable story of how he achieved an incredible feat—six consecutive victories in the grueling Leadville Trail 100 MTB race. Along the way, he beat some of the cycling world's most prominent figures, including Floyd Landis and Lance Armstrong. David also delves into his transition toward leadership advocacy. This shift prompted him to start Gunnison Trails, a non-profit organization passionately committed to improving and expanding trail networks in Gunnison, Colorado.

Join us as Dave offers insights into the role that cycling plays in strengthening relationships and unveils the strategic mindset that propelled him to success in high-stakes competitions.

In today’s episode, we speak with our guest Gina Homolka, founder of the award-winning food blog, “Skinnytaste,” and best-selling cookbook author. 

In this episode, Gina offers an intimate insight into the genesis of Skinnytaste in 2008, a venture ignited by her desire to “slim down some of her favorite recipes.” Through the ingenious combination of seasonal produce and a mindful approach to portion control, Gina not only discovered her niche but also attracted an enormous online following. Her digital footprint boasts 2 million Instagram followers, as well as over 6 million fans on Facebook. Gina's culinary prowess and cookbook achievements have been prominently featured in publications such as Fitness Magazine, Better Homes & Gardens, Oprah.com, and even on Good Morning America.

Listen as Gina chats about her latest book launch, how to maximize flavor with limited ingredients, and the secret behind how she scaled her successful brand.

In this episode, we're joined by Ragnar Fridriksson, the Managing Director of the World Association of Chefs’ Societies and the host of "World on a Plate," a podcast presented by Worldchefs. 

With an impressive culinary career spanning over 25 years, Ragnar's expertise covers a multitude of roles – from consultancy and food & wine writing to the art of capturing delectable dishes through photography. Drawing from this tapestry of experiences, Ragnar delves into invaluable insights on navigating the culinary landscape. He not only shares strategies for career advancement but also details the importance of maintaining well-being while achieving success in the field.

Tune in as Ragnar discusses bringing together a global society of culinarians, the significance of networking, and why upskilling is the key to unlocking advancement in the vibrant world of culinary arts.

In today’s episode, we speak with our guest Gavin Kaysen, an award-winning chef and founder of Soigné Hospitality Group in Minneapolis, home to his nationally-renowned restaurants and cafes in the Twin Cities. 

Gavins sheds light on how he became a nationally recognized chef, launching restaurants like Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; and Demi, a 20-seat gem ranked #3 on Robb Report’s list of the “10 Best Restaurants in North America.” He shares how his mentors helped him reach this caliber of success, and how taking bold, sometimes uncomfortable chances, expanded his career. 

Listen as Gavin talks about fostering a restaurant culture that enables culinarians to grow and his advice for the next generation of chefs.

To celebrate our 100th episode, today’s special guest is Michel Escoffier, the great-grandson of our school’s namesake Auguste Escoffier, renowned as the ‘King of Chefs’ and the pioneer of modern French cuisine.

Michel holds the esteemed position of President at the Auguste Escoffier Foundation and Museum in Villeneuve-Loubet, France. Additionally, he serves as an advisory board member at the Auguste Escoffier School Of Culinary Arts. His dedication revolves around preserving the enduring legacy of his great-grandfather. Michel, along with his father, authored "Souvenirs Inédits," a publication later translated by his wife into "Auguste Escoffier: Memories of My Life" in 1996. Beyond this, Michel remains actively engaged in global events, forging partnerships with organizations bearing the famous Escoffier name.

Listen as Michel talks about encouraging culinary innovation, his vision for the future, and remembering Auguste Escoffier.

*Consider your situation and resources to determine what is affordable and on budget, for you.

In today’s episode, we speak with our guest Wonda Grobbelaar, an expert in soft skills, leadership quality assurance, and management training. 

As a PhD candidate, Wonda shares her ground-breaking research on how chefs can navigate stress, offers tips on hospitality leadership, and discusses the future of workplace psychology. She advocates for quality cultures in higher education, guides culinarians in burnout prevention, and explores Industry 4.0's impact on culinary jobs. 

Listen as Wonda talks about prioritizing mental health in the kitchen, identifying your personality type to help manage stress, and how robotics can support the hospitality industry.

In today’s episode, we speak with our guest Shari Bayer, founder & president of Bayer Public Relations, as well as host & producer of All in the Industry podcast.

With over 30 years in the industry, Shari established her PR agency in 2003, representing chefs, restaurants, and culinary-focused clients. As a Les Dames d’Escoffier NY member since 2010 and former president of the New York Women’s Culinary Alliance, Shari sheds light on the pivotal role of "networking" in her career.

Listen as Shari shares stories of solo dining adventures, discusses writing her first book, Chefwise, and reveals the secrets to building an exciting career in restaurant public relations.

In today’s episode, we speak with our guest Bekei Ijewere, an Escoffier graduate and founder of Beks Culinary Academy in Lagos, Nigeria. 

What makes Bekei's story truly captivating is her unconventional path into the culinary realm. Trained initially as a chartered accountant, she seamlessly merged her financial acumen with her deep-rooted passion for the culinary arts. In 2021, Bekei established Beks Culinary Academy, marking the beginning of her mission to revolutionize Africa's culinary landscape.

Listen as Bekei shares her unique perspective on Africa's dynamic culinary scene, her commitment to fostering opportunities for women at Beks Culinary Academy, and much more! 

In today’s episode, we speak with our guest Kristen Kish, the new host of Bravo’s Emmy Award-Winning Top Chef.* Kristen is the chef and partner of Arlo Grey in Austin, TX, as well as the founder of Kish Apéritif.

Kristen shares how remaining authentically true to herself has opened unexpected doors of opportunity, such as winning Season 10 of Top Chef and becoming the franchise’s second female winner. Now, coming full circle, Kristen is taking the helm as the host of Season 21, succeeding Padma Lakshmi. Kristen also chats about her experience authoring two cookbooks: "Kristen Kish Cooking: Recipes and Techniques: A Cookbook," and "It's All in the Sauce: Bringing Your Uniqueness to the Table."

Tune in as Kristen details her journey of being chosen as the new host of Top Chef, reflects on the invaluable lessons gleaned from culinary school, and delves into the significance of encouraging children to pursue their curiosity.

*“Top Chef” season 21 premieres on Wednesday, March 20 at 9pm ET/PT on Bravo. Episodes will be available the next day on Peacock.

In today’s episode, we speak with Daphne Oz, Emmy Award-winning television host, New York Times-bestselling author, natural foods chef, and daughter of Dr. Oz.

As a previous co-host at The Good Dish and ABC’s The Chew, Daphne dives into what it takes to start a career in TV hosting and her best social media tips. With features in notable publications such as the New York Times, Wall Street Journal, and Washington Post, Daphne shares more about her distinct culinary philosophy, advocating confidence-boosting recipes with healthy twists. This is reflected in her latest cookbook, Eat Your Heart Out: All-Fun, No-Fuss Food to Celebrate Eating Clean. 

Listen as Daphne talks about what she’s learned from being a judge on MasterChef Junior, auditioning to become a TV host, and managing life as a content creator. 

In today’s episode, we speak with our guest Ferdinand Metz, instrumental in establishing the Chefs’ Apprenticeship, Certification, and Master Chefs’ Certification programs in the United States. He’s also the first Certified Master Chef in history.

Honored with nearly every major award in the culinary world, including the Lifetime Achievement Award and induction into the esteemed “Who's Who in Cooking” by the James Beard Foundation, Metz shares what it’s like to build a career and craft your own food philosophy. He elaborates on his 21-year tenure as President of the Culinary Institute of America, witnessing the graduation of over 30,000 students, as well as leading the United States Culinary Olympic Team to three consecutive world championships over 20 years.

Listen as Ferdinand talks about introducing new qualifications to regions within the industry, valuing quality ingredients in culinary arts, and creating your own legacy.

In today’s episode, we speak with our guest Matty Edgell, the 28-year-old winner of the latest season of The Great British Bake Off on Netflix. 

Matty’s journey to triumph was nothing short of extraordinary. Hailed as the “underdog” and “wild card” of the 14th series, he captivated audiences with his humble demeanor and remarkable baking skills he learned from his Nana at a very young age. Matty shares how he’s continuing to share his passion for baking on social media and why sports and teaching will always remain a priority in his life. 

Listen as Matty talks about how he leveraged his sports mindset on television, his proudest Bake Off moment, and the cake he’s baking for his wedding. 

In today’s episode, we speak with our guest Brian Arruda, founder & CEO of Executive Chefs at Home, a premier placement agency for hospitality professionals in private residences across the globe. 

Brian shares the journey of building a thriving business during the pandemic out of necessity and how his experience working for acclaimed chefs, such as Charlie Palmer, José Andrés, Mario Batali, Thomas Keller, and Daniel Boulud, propelled him towards entrepreneurial success.  Today these relationships have played a significant role in the growth of Executive Chefs at Home and its network within the culinary world.

Listen as Brian talks about the power of networking, launching a business from scratch, and the future of private chefs and catering. 

In today’s episode, we speak with our guest Eli Kulp, the decorated chef and partner of High Street Hospitality Group, host of The Chef Radio Podcast, and co-host of Delicious City Philly Podcast. 

Before 2015, Eli's culinary journey was marked by impressive achievements: he earned coveted accolades like Food & Wine’s Best New Chef of 2014, honed his skills at renowned New York establishments such as Casa Lever and Del Posto, and collaborated with Ellen Yin to launch restaurants in Philadelphia and New York. However, everything changed dramatically in 2015 following a tragic Amtrak accident that left him with a life-altering spinal cord injury.

Listen as Eli candidly shares how he navigated through this unforeseen adversity, the power of perspective, and the importance of fostering a sense of belonging through his podcasts. 

Disclaimer: This podcast episode contains a sensitive subject matter regarding suicide. If you or someone you know is experiencing suicidal thoughts or a crisis, please reach out immediately to the Suicide Prevention Lifeline at 988.

In today’s episode, we speak with our guest Dr. Rollie Wesen, Executive Director of The Jacques Pépin Foundation and an assistant professor at Johnson & Wales University in Providence, RI. 

In 2016, Rollie founded The Jacques Pépin Foundation alongside his wife and father-in-law, Jacques Pepin. In the interview, Rollie shares how the foundation is dedicated to using community kitchens to train individuals who face high barriers to finding employment in the culinary world. 

Listen as Rollie talks about how cooking is like learning a “foreign language” and how adults today can reclaim their lives with fundamental culinary skills.

In today’s episode, we speak with our guest Nancy Silverton, co-owner of Pizzeria Mozza, as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. She’s also the creative mind behind Nancy’s Fancy gelato.

In today’s interactive chat, Nancy shares how she built an illustrious career based on prep, timing, and luck. This includes working for some of the most influential chefs in the nation, including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago, as well as opening the legendary La Brea Bakery and Campanile Restaurant. 

Listen as Nancy Silverton talks about experiencing food on a deeply emotional level, the cookie that changed her life, and finding an obsession in the kitchen. 

In today’s episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some might even know him as the Cowboy Chef, featured on Hulu’s Chefs vs. Wild.

Mason’s journey is a testament to following one’s passion. Prior to his role as Executive Chef, he proudly served in the United States Air Force. In 2017, he made a pivotal decision to transition his lifelong love for cooking into a full-time career, embarking on a transformative journey at Auguste Escoffier School of Culinary Arts.

Listen as Mason Snyder talks about changing careers to pursue a calling, exploring hunting and foraging techniques, and filming a popular TV show.

In today’s episode, we speak with our guest Chef Johnny Spero, owner of Reverie and Bar Spero in Washington, D.C.

Chef Johnny takes us through his remarkable culinary journey, starting at the age of 16 when he worked alongside James Beard award-winning Chef Johnny Monis. He then staged at the renowned Noma in Copenhagen and later became the Executive Chef at José Andrés’ Minibar in D.C. These formative experiences culminated in the opening of his own restaurant, Reverie, a personal and intimate expression of his travels and talents, followed by Bar Spero, a Seafood Bar and Grill in D.C.'s East End. However, at the pinnacle of his career, a tragic fire demolished Reverie, altering the course of his life.

Join us as Chef Johnny shares how he rose from the ashes to rebuild his dream restaurant and the invaluable lessons he learned along the way. 

In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur.

Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver’s Wolf's Tailor, named one of Bon Appétit’s top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices.

Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive

In today's episode, we chat with Dave Beran, chef and owner of Pasjoli, a James Beard Award Finalist for Best New Restaurant, celebrated for its classic French cuisine and fresh California produce. 

Chef Dave’s culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America’s Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator.

Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX’s The Bear.

In today's episode, we chat with Chef Florian Tetart, an Escoffier Chef Instructor in Baking & Pastry Arts based in Boulder, CO. 

Originally from Lille, France, Chef Florian has worked in top-rated restaurants across Hong Kong, Taiwan, and Tokyo, as well as local bakeries in the United States. These diverse experiences have shaped his commitment to delivering the highest quality in everything he creates. In 2019, his dedication earned him the title of Pastry Chef of the Year from GQ Taiwan.

Join us as we explore the importance of finding flow in the kitchen, handling the pressure of high standards, and what it takes to thrive in Michelin-starred fine dining.

In today's episode, we chat with Joy Wilson, the founder and chief sweet tooth behind the beloved blog, JoytheBaker.com.

Since launching in 2008, Joy has grown her platform into a baking empire, amassing over half a million Instagram followers. Along the way, she’s published cookbooks, served as editor-in-chief of the biannual Joy the Baker Magazine, and created the popular Camp Joy—an experience inspired by her viral backyard camping and cooking video series. Joy’s work has been featured in Food52, New York Magazine, The Kitchn, Better Homes & Gardens, and Sunset Magazine, just to name a few. 

In this episode, we dive into Joy’s love for classic baking techniques, how she manages the ever-growing Joy the Baker brand, and what it was like to co-author her latest children’s cookbook, The Life-Changing Magic of Baking, with her father.

In today’s episode of The Ultimate Dish, host Chef Kirk Bachmann addresses your most burning questions in this inaugural Q&A episode.

Join Kirk as he delves into his daily motivations, reflects on the mentors who have influenced his culinary journey, and shares invaluable advice for aspiring chefs. He’ll tackle questions from followers, including: “What’s the best vanilla stacker for layered cakes in your opinion?” and “Will there be any more special guests visiting Escoffier to talk with students about the industry?” Plus, he answers, “Would you let any of your former students cook for you? And if so, what dishes?”

Listen as Kirk recounts a heartfelt food memory from a farmers market in Stockholm, unveils insights into emerging culinary trends, and reveals his ultimate dish. 

In today’s episode, we chat with Curtis Stone, Michelin-starred chef, restaurateur, podcast host, and TV personality. 

Curtis shares captivating stories from his early days as an apprentice for Marco Pierre White to his rise as a culinary master, giving us a behind-the-scenes look at the high-stakes intensity of top kitchens. We also discuss his experiences on hit shows like Take Home Chef, Top Chef Masters, MasterChef Australia, Iron Chef: Quest for an Iron Legend, and Crime Scene Kitchen. 

Join us for an inspiring conversation on Curtis’s approach to cooking, business, and his philosophy that talent isn’t just a gift—it’s something that can be learned.

In today’s episode, we chat with Daniela Peregrina, a 53-year-old plant-based culinary student at Auguste Escoffier School of Culinary Arts.

Daniela proves that it’s never too late to reinvent yourself. A lifelong teacher, she shares how her love for culture, cuisine, and travel inspired her to pivot to a new career and take on the challenge of competing on MasterChef Generations. After being diagnosed with rheumatoid arthritis, Daniela embraced a plant-based lifestyle, which not only helped her manage her condition but also deepened her connection with food. By working with plant-based ingredients, she honors her roots while creating innovative dishes that are uniquely her own.

Join us for an inspiring conversation about the MasterChef audition process, overcoming the fears of switching careers, and setting future goals with a tape measure.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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