Chefs Without Restaurants

Recipes from the American South with Michael Twitty

Wed, 15 Oct 2025 23:00:00 -0400

This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum.

They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.

Topics discussed:
- What defines Southern food and identity
- Why certain recipes made the cut
- The cultural storytelling behind Southern dishes
- Forgotten and misunderstood foods
- The research process behind the cookbook

MICHAEL TWITTY
Michael's Instagram
Michael's website and Afroculinaria

Michael on the Chefs Without Restaurants podcast in 2021

Buy the book Recipes From the American South

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From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef

Tue, 30 Sep 2025 00:00:00 -0400

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This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years of hospitality experience, from fine dining restaurants to cooking for professional athletes, Brandon shares his culinary journey and the transition into running a private chef business.

The episode dives into Brandon’s background, how he broke into the private chef world and what it's like cooking under pressure on a reality TV competition. You’ll also get behind-the-scenes insight into Next Level Chef, including his strategies for grabbing ingredients, navigating three kitchen levels and staying composed under the eyes of Richard Blais, Nyesha Arrington and Gordon Ramsay.

For those looking to transition into private work or grow their existing business, check out part 2 of our conversation over on Personal Chef Business Startup Guide.

Want more Brandon?
This is just one part of a two-part series. Head over to Personal Chef Startup Guide to hear Brandon's experience as a private chef.

BRANDON ROGERS
Brandon's Instagram
Check out Brandon's website

"Decadent Desserts in the DC-Area to Get Your Veggie Intake"

The Freelance Writer’s Playbook with Nevin Martell

Wed, 03 Sep 2025 16:00:00 -0400

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“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life.

Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency.

There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul.

NEVIN MARTELL
Nevin's Instagram and Threads
Check out Nevin's website

"The Rise of Mission-Driven Restaurants"

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Podcast with Top Chef Season 22 contestant Lana Lagomarsini

Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

Thu, 12 Jun 2025 20:00:00 -0400

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Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor.

Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world.

Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity.

TRISTEN EPPS
Tristen's Instagram and Facebook
Check out Tristen's website

CHEFS WITHOUT RESTAURANTS
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Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

Thu, 29 May 2025 12:00:00 -0400

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In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails.

They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders.

Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home.

KARA NEWMAN
Kara's Instagram
Check out Kara's website
Get Kara's Books and The Cocktail Cabinet Cards

CHEFS WITHOUT RESTAURANTS
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A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

Wed, 14 May 2025 14:00:00 -0400

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This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing.

We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book.

If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you.

Episode Highlights

Jeff’s move from Seattle to Spain
The food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, Formentera
Seasonal eating and daily market shopping
How necessity shaped island cuisine
Tips for recreating Mediterranean dishes at home

JEFF KOEHLER
Jeff's Instagram
Check out Jeff's website
Get Jeff's book The Spanish Mediterranean Islands Cookbook

CHEFS WITHOUT RESTAURANTS
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Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

Wed, 07 May 2025 14:00:00 -0400

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This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud.

In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result.

We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking.

EDEN GRINSHPAN
Eden's Instagram and YouTube
Check out Eden's website Eden Eats
Get Eden's books Tahini Baby and Eating Out Loud

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Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

Wed, 16 Apr 2025 21:00:00 -0400

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This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now.

We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market.

Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor.

ARASH HASHEMI
Arash's Instagram and TikTok
Check out Kaizen Foods: Website & Instagram
But the book So Easy, So Good

CHEFS WITHOUT RESTAURANTS
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From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

Wed, 02 Apr 2025 13:00:00 -0400

On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions.

We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success.

TAKESHI NISHIKAWA
Instagram for Snow Crane and chef Takeshi

Snow Crane's website

New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream

CHEFS WITHOUT RESTAURANTS
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How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf

Thu, 13 Mar 2025 08:00:00 -0400

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Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth.

We discuss:

How Maria got started in the cottage baking industry
The realities of running a profitable home bakery
Using Hotplate and other tools to streamline orders
Social media marketing for micro-bakeries
Her viral TikTok moment—mixing sourdough on an airplane

MARIA BARADELL
Maria's Instagram (Leaf & Loaf) and TikTok
Find Maria's resources
Buy the bread pans Maria uses

CHEFS WITHOUT RESTAURANTS
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Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food

Wed, 20 Nov 2024 22:00:00 -0500

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This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin.

Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation.

As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.

JACQUES PEPIN
The Jacques Pépin Foundation website
Celebrate Jacques: 90 Chefs/90 Dinners and More
Buy the book: Jacques Pepin: New Complete Techniques
The Jacques Pépin Foundation on Instagram, Facebook & YouTube
Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie Wesen

CHEFS WITHOUT RESTAURANTS
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... More Coming soon

Mastering the Art of Plant-Based Cooking with Joe Yonan

Mon, 11 Nov 2024 14:00:00 -0500

Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations.

Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate vegetable dishes. Tune in for Joe’s insights on culinary creativity, low-waste cooking, and embracing plant-based meals—whether for a day or a lifetime.

JOE YONAN
Buy the books Mastering the Art of Plant-Based Cooking and Cool Beans
Joe on Instagram and Threads
Joe's Website

CHEFS WITHOUT RESTAURANTS
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... More Coming soon

German Heritage Baking: Preserving Tradition with Heidrun Metzler

Thu, 31 Oct 2024 12:00:00 -0400

In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making.

She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—adding QR codes that link to her own instructional videos.

Highlights & Timestamps:

[00:02:04] - The inspiration behind German Heritage Baking and the importance of preserving tradition
[00:06:04] - The art of intuitive baking and tips for experimenting with liqueurs and alternative ingredients
[00:10:00] - Challenges of baking traditional German recipes with American ingredients
[00:25:00] - Creative ways to adapt classic recipes using local ingredients like macadamia nuts
[00:27:57] - Heidrun's experience in creating videos for her recipes and how technology helps share old-world baking techniques

Heidrun Metzler
Buy the book German Heritage Baking
Heidrun on Instagram, Vimeo and YouTube
Heidrun's Website

CHEFS WITHOUT RESTAURANTS
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... More Coming soon

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

Wed, 23 Oct 2024 23:00:00 -0400

In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you.

BEN MIMS
Buy the book Crumbs
Ben Mims on Instagram & Threads

CHEFS WITHOUT RESTAURANTS
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... More Coming soon

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

Thu, 17 Oct 2024 22:00:00 -0400

In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide, aimed at helping aspiring and current personal chefs build and grow their businesses.

The new podcast will feature practical tips, industry insights, and interviews with experts, alongside some of the most valuable content from Chefs Without Restaurants. Personal Chef Business Startup Guide will debut in January 2025, and Chefs Without Restaurants will return with new episodes in early 2025.

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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... More Coming soon

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

Wed, 09 Oct 2024 10:00:00 -0400

In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram.

They dive into Owen’s love for sandwiches, how he defines a sandwich (spoiler: a hot dog is a sandwich!), and his process for turning classic dishes into fun, new creations. Along the way, they discuss the challenges of creating engaging food content, what it’s like working with other culinary creators, and how Owen is expanding beyond sandwiches with longer-form videos on YouTube.

Tune in to hear more about Owen’s unique background, including his Italian and Chinese heritage, and what it’s like to collaborate with icons like Martha Stewart and Giada De Laurentiis.

Key Points:

The early inspiration for Owen’s sandwich creations and how his love for food started with his Italian nonna’s simple Nutella sandwiches.
Owen’s path from hospital dietary aide to viral social media creator.
The surprising role “luck” played in launching his food career, and why a chicken bacon avocado sandwich changed everything.
Owen’s thoughts on sandwich bread, including his love for sourdough baguettes, and the challenges of air pockets in artisan bread.
Owen’s creative process for sandwich recipes and the balance of classic flavors with personal twists from his heritage.
How Owen handles failed recipe experiments, and why he won’t be making cold lamb sandwiches again any time soon!
What Owen believes about expanding into long-form content on YouTube and why short-form video is still the best way to gain traction.

OWEN HAN
Owen's Instagram and TikTok
Buy Owen's Cookbook Stacked

CHEFS WITHOUT RESTAURANTS
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Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel

Thu, 03 Oct 2024 13:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging.

Sarah shares her journey of building Broma Bakery into a thriving business, as well as her approach to creating recipes that are as delicious as they are accessible. In addition, we dive deep into the development of her cookbook Sweet Tooth, which features a range of recipes from quick weeknight treats to more elaborate desserts for special occasions. Whether you're a home baker, a food blogger, or simply love sweets, this episode offers valuable insights into the world of food blogging and content creation.

Topics Discussed:

Sarah’s journey from photography to baking and blogging
The evolution of food blogs and the influence of social media
How Sarah balances photography, recipe development, and SEO
The creation and development of her cookbook Sweet Tooth
Tips for bakers on recipe development and photography

SARAH FENNEL
Sarah's Website, Instagram and TikTok
Buy Sarah's cookbook Sweet Tooth
Meet Sarah on her book tour

CHEFS WITHOUT RESTAURANTS
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Chef David Burke on Creativity, Craftsmanship and Culinary Innovation

Wed, 25 Sep 2024 22:00:00 -0400

In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years.

Key Discussion Points:

Leading a major New York City kitchen at a young age and working under culinary icons like Charlie Palmer.
The shift from hands-on cooking to becoming a restaurant entrepreneur and coach.
The role of creativity in making use of byproducts, with dishes like Pastrami Salmon and Spinach Root.
The changing culinary landscape, from fine dining to fast-casual concepts.
Advice for up-and-coming chefs, including team building and embracing a lifestyle of continuous learning.
Challenges of maintaining passion in an industry that’s becoming increasingly Instagram-centric.
Supporting local restaurants and independent chefs.

DAVID BURKE
David's Website, Instagram, Facebook Page
David's Restaurants
Get David's Cookbook

CHEFS WITHOUT RESTAURANTS
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Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta

Wed, 18 Sep 2024 23:00:00 -0400

In this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, Maypop, and the newly opened Italian restaurant, Tana. Michael shares his journey from attending culinary school to working at Restaurant August, and eventually opening his own restaurants.

The discussion delves into the complexities of the restaurant industry, including the financial and operational challenges of running multiple establishments, the ongoing debate between sourcing local versus commodity ingredients, and the evolving culinary scene in post-pandemic New Orleans. Michael also offers candid advice for aspiring chefs and restaurateurs, discussing the balance between passion and practicality in the culinary world.

MICHAEL GULOTTA
Instagram for Michael, MoPho, Maypop and Tana

CHEFS WITHOUT RESTAURANTS
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Reimagining Hungarian Cuisine with Chef Jeremy Salamon of Agi’s Counter

Wed, 11 Sep 2024 23:00:00 -0400

In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022.

Jeremy shares his journey from working in some of New York’s finest kitchens, to how his Hungarian heritage inspired him to open Agi’s Counter. We dive deep into his modern interpretations of traditional Hungarian dishes, the personal stories behind his cookbook, and how family traditions have influenced his career. Jeremy also discusses his approach to cooking, how his Hungarian-Jewish roots shape his dishes, and the importance of maintaining authenticity while innovating in the kitchen.

JEREMY SALAMON and AGI's COUNTER
Find Jeremy, Agi's Counter and Pitts on Instagram
The Agi's Counter Website
Buy the book Second Generation

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

Wed, 04 Sep 2024 21:00:00 -0400

In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles.

They discuss the intersections between music and food, the challenges of maintaining a vegan lifestyle on tour, and how Aaron's passion for cooking evolved from necessity to a full-blown career. Whether you're into punk rock, vegan cuisine, or just love a good story of following your passion, this episode has something for you.

For anyone in the Los Angeles area, Aaron will be hosting his first-ever pop-up at the beloved vegan bakery Baker’s Bench on September 17th. The evening will be an extension of Meal Ticket, as he’ll be cooking up a limited menu of fan-favorites from the meal delivery service.

AARON ELLIOTT and MEAL TICKET
Find Aaron and Meal Ticket on Instagram
The Meal Ticket Website
Recipe for Aaron's Vegan Pumpkin Gnocchi

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

Wed, 28 Aug 2024 21:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear is joined by Glenn Roberts, the founder of Anson Mills, a company renowned for its dedication to preserving landrace crops and advancing sustainable farming practices. Glenn shares his fascinating journey from a career in restaurant design and management to becoming a passionate advocate for biosecurity and traditional farming methods.

Topics Discussed:

The Importance of Landrace Crops: A deep dive into what landrace crops are, their significance in agriculture, and why preserving these varieties is crucial for food security and biodiversity.
Sustainable Farming Practices: The challenges and rewards of growing heritage grains like Carolina Gold rice, and how polyculture and biosecurity play a role in modern farming.
The Intersection of Traditional Farming and Modern Challenges: Glenn and Chris explore the impact of climate change on farming and the importance of maintaining traditional agricultural practices in a rapidly changing world.
Polycropping and Agricultural Diversity: How planting multiple crops together can enhance soil health, increase yield stability, and provide a more resilient farming system.
The Role of Community in Sustainable Agriculture: Glenn shares insights on how local communities can engage with and support sustainable farming practices, and the importance of understanding where our food comes from.

GLENN ROBERTS and ANSON MILLS
The Anson Mills Website
Buy Anson Mills Products
Anson Mills on Instagram, Threads and Facebook

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

Wed, 21 Aug 2024 21:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen. Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms.

In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal brand. John discusses the challenges and rewards of building a food personality, the importance of authenticity, and the process of creating engaging content. Whether you're an aspiring food influencer or a seasoned professional, this episode offers practical advice to elevate your content, and possibly boost your following.

JOHN KANELL and PREPPY KITCHEN
Preppy Kitchen YouTube
Preppy Kitchen Instagram
Preppy Kitchen Website
Preppy Kitchen Facebook
Buy the book Preppy Kitchen Super Easy

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

Tue, 13 Aug 2024 12:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen.

Part 2 of our conversation, which focuses exclusively on the business of food content creation, can be found here.

Topics Discussed:

Transition from teaching to becoming a cooking personality
Cooking with kids and making family meals enjoyable
Time-saving kitchen hacks and tips
Special diets and adaptable recipes
John’s favorite go-to family meal for busy nights
Behind the scenes of creating food content

JOHN KANELL and PREPPY KITCHEN
Preppy Kitchen YouTube
Preppy Kitchen Instagram
Preppy Kitchen Website
Preppy Kitchen Facebook
Buy the book Preppy Kitchen Super Easy
John's Fudge Recipe

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

Fri, 09 Aug 2024 13:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix for part 2 of their discussion on marketing and branding. You can find part 1 here. Meghan's a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own full-service creative agency, BeeCat Creative.

They explore how to effectively manage client expectations, the importance of automating processes to save time, and how to strike a balance between providing excellent service and maintaining personal boundaries.

Meghan shares insights from her extensive experience in creative strategy, discussing the value of nurturing customer journeys and creating authentic brand experiences. The conversation also touches on the pitfalls of social media marketing, the importance of quality over quantity, and how businesses can stand out by being true to their values.

MEGHAN KIX & BEECAT CREATIVE
BeeCat Creative Website
BeeCat Creative Instagram
Meghan Kix on Instagram
Meghan's Portfolio of Awesomeness
Playlists That Don't Suck

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

Things mentioned: Kevin Kelly's 1,000 True Fans and Alex Hormozi talking about monetizing a small following

Mastering Your Brand with Meghan Kix: A Deep Dive into Marketing and Branding for Food Entrepreneurs - Part 1

Thu, 01 Aug 2024 23:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix, a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own creative agency, BeeCat Creative. They delve into the essentials of branding, the importance of knowing your target audience, and the challenges of balancing creative integrity with client demands. Whether you’re looking to start your own business, or you're an entrepreneur looking to refine your brand, this episode is packed with valuable insights and practical advice.

MEGHAN KIX & BEECAT CREATIVE
BeeCat Creative Website
BeeCat Creative Instagram
Meghan Kix on Instagram
Meghan's Portfolio of Awesomeness
Playlists That Don't Suck

Heirloom Beans and Beyond: Inside Rancho Gordo with Steve Sando

Mon, 15 Jul 2024 16:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture.

Topics Discussed:

Steve's Journey: Steve recounts his eclectic career path, including his time as a web designer, leading up to his discovery and passion for heirloom beans.
Heirloom Beans: The unique qualities of heirloom beans, their flavors, and the significance of preserving these varieties.
Entrepreneurial Insights: Steve and Chris discuss the challenges and rewards of starting a business later in life, emphasizing that success can come at any age.
Cooking Tips: Steve provides practical advice on cooking beans, including soaking methods, using pressure cookers, and the benefits of cooking with clay pots.
Health and Nutrition: The nutritional benefits of beans and tips for those who may experience digestive discomfort.
Bean Club: An inside look at Rancho Gordo's popular Bean Club, which boasts a waitlist of 30,000 people eager to join.

STEVE SANDO & RANCHO GORDO
Rancho Gordo Website
Racho Gordo Instagram and Threads
Order The Bean Book
The Cooking with Clay Facebook Group

Exploring Chinese Gastronomy with Carolyn Phillips

Wed, 26 Jun 2024 20:00:00 -0400

In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched.

What You'll Learn:

Carolyn's Journey: How Carolyn Phillips got into Chinese cuisine through her study of the language and her experiences in Taiwan.
Regional Cuisines: A detailed exploration of the various regional cuisines of China, their unique ingredients, and cooking techniques.
Dim Sum Insights: Understanding the art of dim sum and Carolyn's recommendations for must-try dim sum dishes.
Chinese Desserts and Baking: A sneak peek into Carolyn's upcoming book, The Art of Chinese Baking, and the often overlooked world of Chinese desserts.
Cooking Tips: Practical advice from Carolyn on how to elevate your Chinese cooking at home, including her recommendations for essential ingredients to buy at stores like H Mart.

CAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - Eater

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

Thu, 13 Jun 2024 22:00:00 -0400

Today, I’m diving into a unique and cost-effective marketing strategy that has worked wonders for my personal chef business: using your vehicle as a mobile billboard. If you're a service-based business owner, you’ll want to hear about this!

Episode Highlights:

Introduction to Vehicle Marketing: Learn why using your vehicle as a mobile billboard can be a game-changer for your business.
My Experience and Setup: I share the details of how I set up my car with magnets, a QR code, and business card holders, and the costs involved.
Tracking Effectiveness: Discover how tracking your marketing efforts can help you understand what works best for your business.
Real-Life Examples: Hear about my experiences parking in strategic locations and the results I've seen.

Links Mentioned:

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

Thu, 06 Jun 2024 16:00:00 -0400

In this mini-episode of Chefs Without Restaurants, host Chris Spear is joined by the acclaimed author Carolyn Phillips to discuss the art of writing a successful cookbook. Known for her works such as At the Chinese Table, All Under Heaven, The Dim Sum Field Guide, and the upcoming The Art of Chinese Baking, Carolyn shares invaluable insights for aspiring cookbook authors.

With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched. This episode is packed with tips on creating a high-quality cookbook, the importance of understanding the culture behind the cuisine, and the practicalities of publishing.

Highlights:

Carolyn’s advice to write about what you know deeply and to ensure that your cookbook offers something new and unique.
The importance of respecting and accurately representing the culture of the cuisine you are writing about.
Practical tips on using the metric system in recipes and why it’s essential for precision, especially in baking.
Insights into the publishing world, including the benefits of starting with magazine articles to build your confidence and credibility.

Resources Mentioned:

Books on writing: Bird by Bird by Anne Lamott, On Writing by Stephen King.
Websites: Eat Your Books, CKBK.
Kitchen tool: Ozeri Digital Kitchen Scale

CAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - Eater

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

Thu, 30 May 2024 11:00:00 -0400

This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office."

Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into the culinary world, turning a 30-second cold open into a culinary journey that includes a best-selling chili cookbook and an upcoming barbecue book.

On the show, we dive deep into Brian’s experiences on "The Office," uncovering the behind-the-scenes magic that made the show a cultural phenomenon. We discuss the initial fears of cancellation, the unique documentary-style filming, and why the show still resonates with audiences today.

We also explore the famous chili episode, discussing how it was conceived, what went into filming that messy, memorable scene, and how it led to Brian’s unexpected foray into the culinary world. Brian shares his adventures at chili cook-offs, the diversity of chili recipes, and his tips for creating the perfect pot of chili.

But the culinary talk doesn’t stop there. Brian shares his love for barbecue, his favorite techniques and recipes, and the communal joy of outdoor cooking. Whether it’s grilling with friends or perfecting a tri-tip, Brian’s passion for cooking shines through.

BRIAN BAUMGARTNER
Buy Brian's books Seriously Good Chili Cookbook and Seriously Good Barbecue Cookbook as well as Welcome to Dunder Mifflin: The Ultimate Oral History of The Office
Brian's Instagram and TikTok
Brian's podcast: Off the Beat with Brian Baumgartner

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

Mon, 20 May 2024 16:00:00 -0400

🎙️ This week on Chefs Without Restaurant I speak with Pat Lee, a food content creator and private chef who resides in Delaware.

💰 Pat started his career working in the financial industry. But in the early days of the Covid pandemic, he lost his job. Like many of us, he was spending a lot of time at home. Being unemployed, he was looking for ways to tighten his budget. One of the things he did was focus on cooking food at home.

🔪 This eventually led to him creating cooking videos, teaching people how to be better cooks at home. You can find Pat on most social media platforms as Cooking with Pat Lee.

🎙️ On the show, we talk about the business of food content creation, community, and building and interacting with your followers. Pat discusses his creative process, and what inspires him. He also talks about his new podcast Cast Iron Conversations with Pat Lee.

PAT LEE
Pat's website
Pat's Instagram, TikTok and YouTube
Pat's podcast: Cast Iron Conversations with Chef Pat Lee

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.

Heaven Hill reminds you to Think Wisely. Drink Wisely.

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

Wed, 01 May 2024 15:00:00 -0400

This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L.

As his body underwent changes, he found solace and a newfound passion in the kitchen. He traded his jersey for an apron, re-focusing his energy on becoming a better home cook and baker. Sandwiches and pizza became his canvas, and from that emerged the "Tripping Billy" pizza. Little did he know, this creation would become a catalyst for raising funds and awareness for the Muscular Dystrophy Association.

Teaming up with some of Chicago's best pizzerias and restaurants, he shares his story of reinvention through food. It became a way to show people that even in the face of change, positive things can happen. Over the past few years, he's collaborated with over 50 culinary giants, raising $50,000 for the Muscular Dystrophy Association. He's been the Illinois Ambassador for the MDA since January of 2022.

BILLY ZUREIKAT
Billy's website
Billy's Instagram, TikTok and YouTube
Donate to The Muscular Dystrophy Association

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

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

Fri, 19 Apr 2024 11:00:00 -0400

This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.

While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others.

In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.

Topics discussed:
The upcoming Modernist Pastry books
Pizza-making at home
What is Modernist Cuisine?
Breaking culinary traditions, and exploring cooking myths and lore
Microwaves, safety, and how they work
Cooking equipment such as combi ovens and induction cooktops
Sustainability as it relates to the food and beverage industry

NATHAN MYHRVOLD and MODERNIST CUISINE
Nathan's Website
Modernist Cuisine Website, Instagram and Facebook
The Modernist Pizza Podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

Stolen Recipes, Scrapple, Bill Murray and Bad Service

Fri, 12 Apr 2024 10:00:00 -0400

This week I'm sharing a clip from another podcast I was featured on a couple of years ago. I share a couple of funny stories that I've never shared before. The first story is about how actor Bill Murray inadvertently ruined my anniversary dinner. I love Bill, and this isn't something he intentionally did, but the story relates to good (and poor) customer service.

The other story is about scrapple, an original recipe of mine, and how a large spice company might have appropriated this recipe, passed it off as their own, and it subsequently ended up in a book. I've joked about it, but I'm still kind of salty. In today's content creation era, it's something that I think is relevant.

PEOPLE AND THINGS MENTIONED IN THIS PODCAST
Plum Luv Foods Episode 362 with Chris Spear
Chef Plum on Instagram
The ORIGINAL Scrapple Dip Recipe
The Bill Murray dinner incident post from 2012
Buy the book Pennsylvania Scrapple

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

Heaven Hill reminds you to Think Wisely. Drink Wisely.

Find out more at Heaven Hill Distillery

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

Wed, 27 Mar 2024 19:00:00 -0400

This week my guest is "the whiskey professor" Bernie Lubbers, Heaven Hill Distillery's national brand ambassador. If you want to learn more about bourbon, and one of America's oldest and best distilleries, this episode is for you. Bernie explains the criteria for bourbon, as well as the bottled-in-bond classification, something he's championed since beginning his bourbon career in 2005.

We also discuss whiskey tastings and tasting notes in general. I asked him about the price of bottles, especially as it relates to the quality of the spirit. And I feel like it can be overwhelming when you go into the liquor store and see 200 different bottles of bourbon. Where do you even start? Bernie provides guidance.

Being the bottled-in-bond guy, we talk about that particular class of bourbons, and how to create your own tasting at home.

BERNIE LUBBERS and HEAVEN HILL DISTILLERY
Find Bernie on Instagram, Facebook, and TikTok
Heaven Hill's Bottled-in-Bond Bourbon Whiskey
Buy Bernie's book Bourbon Whiskey: Our Native Spirit

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

Heaven Hill reminds you to Think Wisely. Drink Wisely.

Find out more at Heaven Hill Distillery

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

Thu, 21 Mar 2024 14:00:00 -0400

This week my guest is Shawn Niles (aka The Fat Pastor). Shawn started his church in 2015, but his love of cooking led him to competing on MasterChef in 2016. What chef Gordon Ramsay told him would change his life forever.

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

He would later start BiteClub Yakima, and have the opportunity to go to Italy to work with chef Massimo Bottura. Also, following in the footsteps of his dad, his 9-year old son Asher is a current contestant on MasterChef Junior.

SHAWN NILES/THE FAT PASTOR
Find Shawn on Instagram, Facebook, and TikTok
Shawn's website
BiteClub Yakima

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

Heaven Hill reminds you to Think Wisely. Drink Wisely.

Find out more at Heaven Hill Distillery

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

Thu, 14 Mar 2024 16:00:00 -0400

This week my guest is pizza maker and founder of Women’s Pizza Month Christy Alia. Women's pizza month is an online party taking place the whole month of March on Instagram. Of course, you can follow along by checking out the hashtag #WomensPizzaMonth.

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

In addition, she’s partnered with Corto and Stanislaus on the "For the Love of Pizza" kit, which is meant to elevate your at-home pizza-making game. You'll also learn about the 5 scholarships that are available for aspiring home pizza makers to go to Pizza University in Maryland.

If you want to learn how to make better pizza at home, we talk about fermentation time, tools for making pizza at home, quality ingredients, different styles of pizza and pizza toppings.

CHRISTY ALIA and #WomensPizzaMonth
Christy on Instagram @RealCleverFood
Apply for the Pizza Scholarship to Pizza University

PIZZA-MAKING RESOURCES
Buy Corto Olive Oil and listen to the podcast with master miller David Garci-Aguirre
For the Love of Pizza Kit
Baking Steel and podcast with founder Andris Lagsdin
What's Good Dough podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Heaven Hill reminds you to Think Wisely. Drink Wisely.

Find out more at Heaven Hill Distillery

Talking About The Chef Conference with Founder Mike Traud

Thu, 07 Mar 2024 12:00:00 -0500

This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.

Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio Sanchez

MIKE TRAUD and The Chef Conference
The Chef Conference on Instagram
The Chef Conference Website

Get Tickets to The Chef Conference:
Day 1 April 12, 2024: Openings & Expansions
Day 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff Gordinier
Day 3 April 14, 2024: The Chef Conference Opening Night Event
Day 4 April 15, 2024: Keynote & Panels

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Chefs Without Restaurants Instagram and Threads
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Tue, 27 Feb 2024 14:00:00 -0500

This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, and she had a heart attack, On top of that, she was unable to agree on the terms of her lease renewal with her landlord, and left her kitchen space.

That's enough for most people to throw in the towel. Christine took some time away from the kitchen, but now she's back. On the show, we discuss her new venture The Empty Nest Kitchen. She'll talk about what her cooking class model looks like today.

CHRISTINE VAN BLOEM
The Empty Nest Kitchen on Instagram, Facebook, and TikTok
The Empty Nest Kitchen website
The Empty Nest Kitchen Podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

SPONSOR INFO
United States Personal Chef Association

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Mon, 19 Feb 2024 12:00:00 -0500

In this week’s solo episode of Chefs Without Restaurants, host Chris Spear delves into the controversial yet effective business practices he's adopted for his personal chef business. Chris reveals how he's successfully run his culinary business without the reliance on contracts, invoices, or deposits, placing a significant emphasis on trust and personal connections over formal paperwork.

While his method defies many traditional business norms, especially in the personal chef world, Chris explains how this approach hasn’t hindered his success. In fact, it has opened the door to memorable interactions with clients, making each event more than just a transaction.

Addressing the nuances of dealing with corporate clients, Chris also touches upon the scenarios where contracts and invoices become necessary, illustrating flexibility and understanding of different business contexts. Despite introducing deposits as a way to secure event dates recently, he maintains his minimalistic and trust-based approach to business dealings.

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

SPONSOR INFO
United States Personal Chef Association
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Mon, 12 Feb 2024 10:00:00 -0500

This week I have chef Sunny Soto-Brisco. With her wife, they started Sunny Street Outreach to cook and serve restaurant quality meals to the houseless and underserved communities in Oceanside, CA. They're currently working on fundraising for a mobile cafe trailer which, once open, will serve the Oceanside community with coffee and breakfast on the go. YOU CAN DONATE HERE

SUNNY STREET OUTREACH
The Sunny Street Outreach Website
Sunny Street Outreach on Instagram
Donate to help them with their Community Mobile Coffee & Breakfast Trailer

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

SPONSOR INFO
United States Personal Chef Association

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Caribbean Flavors with a Paleo Twist: Althea Brown’s Culinary Journey from Guyana to the US

Sun, 04 Feb 2024 09:00:00 -0500

In this episode, Chris Spear interviews Althea Brown, creator of the popular blog Metemgee and author of Caribbean Paleo. Althea shares her journey from Guyana to the U.S., discussing how she’s preserving traditional Caribbean recipes while adapting them for the Paleo diet. They dive deep into the challenges of food blogging, including mastering SEO, creating engaging content, and staying true to her culinary roots. Althea also provides tips for aspiring bloggers on finding their unique voice and thriving in a competitive digital space.

Whether you’re a fan of Caribbean cuisine, interested in the Paleo lifestyle, or want to learn more about food blogging, this episode is packed with insights you won’t want to miss!

Key Topics Discussed:

Althea’s journey from Guyana to the U.S.
Balancing Caribbean traditions with the Paleo diet
Blogging best practices, SEO tips, and content creation
Althea’s cookbook Caribbean Paleo and her approach to recipe development
Tips for finding your voice as a food blogger

Timestamps:

[00:00] Introduction to Althea Brown and her background
[02:46] The cultural connection between Guyana and the Caribbean
[10:03] Starting the Metemgee blog and documenting traditional recipes
[23:26] Overview of the Paleo diet and adapting it to Caribbean flavors
[30:00] Challenges of blogging, SEO, and social media in today’s landscape
[40:14] Caribbean Paleo cookbook: Traditional recipes with a Paleo twist

ALTHEA BROWN
The Metemgee Website
Althea Brown on Instagram
Metemgee on Facebook
Buy Althea's book Caribbean Paleo

Metemgee YouTube Channel

CHEFS WITHOUT RESTAURANTS
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The World’s Biggest Cookie

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

Fri, 26 Jan 2024 23:00:00 -0500

This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here.

We talk about taking a creative, culinary approach to craft distilling, using premium, specialized ingredients such as Jimmy Red Corn and Bradford watermelons. We also discuss High Wire's recent collaboration with Allan Benton.

SCOTT BLACKWELL & HIGH WIRE DISTILLING CO
The High Wire Website
High Wire and Scott Blackwell on Instagram
High Wire on Facebook

CHEFS WITHOUT RESTAURANTS

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SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

The World’s Biggest Cookie

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

Fri, 19 Jan 2024 14:00:00 -0500

This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott’s been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie.

Next week's episode will focus on the distilling aspect, and some of the interesting things he's doing with High Wire, like working with Allan Benton.

SCOTT BLACKWELL & HIGH WIRE DISTILLING CO
The High Wire Website
High Wire and Scott Blackwell on Instagram
High Wire on Facebook

CHEFS WITHOUT RESTAURANTS

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

Mon, 08 Jan 2024 13:00:00 -0500

This week on Chefs Without Restaurants I'm sharing part two of my conversation with Tony Moore. Tony is a seasoned marketing executive and the host of the "Winning at Work" podcast. I was a guest on his podcast, and this is a portion of that episode.

Episode Highlights

Using a blog as a tool for content marketing to provide people with insights into business and the behind-the-scenes aspects

Positioning in the market

Sharing personal aspects on the business social media pages

The importance of understanding the vibe of the party and the preferences of the guests

Nostalgia in food

Plant-based ingredients and faux meat

TONY MOORE
The Winning at Work Podcast on Apple Podcasts, Spotify, and everywhere else
Tony Moore on LinkedIn and Instagram

CHEFS WITHOUT RESTAURANTS

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SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Wed, 20 Dec 2023 20:00:00 -0500

This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refined at New York City’s lauded Cosme. Chef Thompson graduated from the Culinary Institute of America, and amassed experience at some of New York City’s most noteworthy restaurants including Marea and Alder.

As a hyper-regional coastal Mexican restaurant, the menu’s emphasis lies in locally selected seafood. Thompson sources nearly all of her fish from the Pacific coast, and similarly, she works with purveyors that source fresh, seasonal produce from 50 of the best farms across southwest Nevada, California, and Arizona–also receiving bi-weekly deliveries from the famed Santa Monica Farmers Market. Corn, chiles, and agave serve as the backbone of the Casa Playa menu and are sourced directly from small producers in Mexico via Masienda. Most notably, Chef Thompson’s masa program is incredibly layered and distinctive with six distinct corn varieties imported from Oaxaca and nixtamalized in house.

Topics Discussed:
Early Culinary Influences
Transitioning to New York's Culinary Scene
Diversity in Culinary Experiences
The Masa Program at Casa Playa
Navigating the Vegas Culinary Landscape
Collaborative vs. Solo Work
Embracing Diversity in Cuisine

SARAH THOMPSON
Sarah Thompson and Casa Playa -Wynn on Instagram
Check out the menus at Casa Playa
Podcast episode: How to Make and Use Masa with Masienda Founder Jorge Gaviria

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Chefs Without Restaurants Instagram
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Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "Happyholidays2023" to save $100 on membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Fri, 08 Dec 2023 22:00:00 -0500

In this episode we dive into the world of pop-up dining with Chef Jonathon Merrick of Family Meal Boise, an in-home pop-up restaurant he runs. You get a behind-the-scenes look at the challenges and triumphs of running the successful pop-up, and gain insights into menu creation, guest interactions, and the intricacies of hosting unique dining experiences. This episode is a must-listen for anyone interested in the dynamic world of pop-up dining.

Key Takeaways:

Pop-Up Dining Experiences:
- Evolution of Jonathon's pop-up dining, 'Family Meal Boise'.
- Challenges and learnings from hosting pop-ups.
- The importance of creating a unique dining experience.
Transitioning from Professional Kitchens to Distribution:
- Jonathon's career shift and how he maintains his culinary passion.
- The role of mentorship in his career.
- Balancing a full-time distribution job with culinary creativity.
Legal and Practical Aspects of Running Pop-Ups:
- Navigating local regulations and community support for pop-ups.
- The importance of understanding the legal landscape in different regions.
Mentorship in Culinary Arts:
- Jonathon's experiences with mentorship.
- The significance of finding and being a mentor in the culinary field.
Menu Creation and Storytelling:
- The process behind Jonathon's diverse menu themes.
- The role of storytelling in enhancing the dining experience.

JONATHON MERRICK
Jonathon and Family Meal Boise on Instagram
Chef Merrick on TikTok
CHEFS WITHOUT RESTAURANTS

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SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "Happyholidays2023" to save $100 on membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Wed, 15 Nov 2023 21:00:00 -0500

This week on Chefs Without Restaurants we're diving into the world of food and beverage marketing with Tony Moore. Tony, a seasoned marketing executive and the host of the "Winning at Work" podcast, brings his extensive experience, sharing invaluable insights into the intricacies of brand marketing in the food industry.

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

Direct-to-Consumer Marketing Challenges: Insights into the difficulties brands face in direct-to-consumer approaches, including shipping costs.

Building Brand Loyalty: Tony discusses the importance of maintaining product quality and consistent branding.

Leveraging Influencer Marketing: The rise of food influencers and the potential of affiliate marketing in promoting food products.

Adapting to Market Changes: Tony sheds light on navigating the challenges faced by smaller brands in a market dominated by private labels and larger competitors.

TONY MOORE
The Winning at Work Podcast on Apple Podcasts, Spotify, and everywhere else
Tony Moore on LinkedIn and Instagram

CHEFS WITHOUT RESTAURANTS

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SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Sat, 11 Nov 2023 17:00:00 -0500

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

ALEX HORMOZI
Alex's free courses $100M Offers and $100M Leads
Alex's YouTube
Alex's Instagram
Alex's podcast The Game

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Get More Reviews for Your Business

Wed, 01 Nov 2023 21:00:00 -0400

Do you want to get more reviews for your business? If so, this is the episode for you. I’ll tell you step-by-step how I started to get at least one review from almost every customer. This tactic uses printable QR codes, takes less than 15 minutes of work, and costs nothing. Listen to learn how you can employ this technique.

Buy the Thank You Cards mentioned in this episode

CHEFS WITHOUT RESTAURANTS

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To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Thu, 26 Oct 2023 21:00:00 -0400

This week, my guest this week is Larry Lynch, president of the United States Personal Chef Association.

Topics Discussed:
Food safety
Regulations, the health department, and cooking in your home
Customer acquisition
Events and meal prep
Pricing
Chef-for-hire platforms and hireachef.com

LARRY LYNCH AND THE UNITED STATES PERSONAL CHEF ASSOCIATION
The USPCA Website
Hire a Chef
The USPCA's Instagram, X(Twitter) and Facebook

CHEFS WITHOUT RESTAURANTS

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To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

What is Good Food?

Thu, 19 Oct 2023 19:00:00 -0400

What is Good Food?

On last week's podcast I spoke with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.

During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families having a sit-down meal together (or not). This side conversation didn't fit into our full-length conversation, but it was something we're both passionate about, so it made more sense to release it as a stand-alone mini-episode.

But this episode isn't just about good food. If kids aren't learning to cook in school, and they're not learning to cook at home, are we only one generation away from people not knowing how to cook, or what good food tastes like? That's what we discuss in this episode.

Rollie Wesen and The Jacques Pépin Foundation
The Jacques Pépin Foundation Website
The Jacques Pépin Foundation's Instagram and Facebook
Rollie's Instagram
Jacques's cookbook New Complete Techniques

CHEFS WITHOUT RESTAURANTS

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SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

The Jacques Pépin Foundation and Culinary Education with Rollie Wesen

Fri, 13 Oct 2023 13:00:00 -0400

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

Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history.

On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques’s cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.

CHEFS WITHOUT RESTAURANTS

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To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Competitive Cooking at the Highest Level with Chef Corey Siegel

Wed, 04 Oct 2023 22:00:00 -0400

This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or. This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level.

But you also might know Corey from his TikTok and Instagram videos where he cooks a recipe after the ingredients and equipment magically seem to fall from the sky. We talk about balancing his content creation with his job as Director of Culinary Development at Electrolux Professional.

Topics Discussed
Culinary competitions
Working with Rich Rosendale at The Greenbrier
Training with chefs Thomas Keller, Daniel Boulud and Grant Achatz
Online video creation on TikTok and Instagram
Working with state-of-the-art cooking equipment at Electrolux Professional

COREY SIEGEL
Corey's website
Corey's Instagram, TikTok and YouTube
Corey's free cookbook

CHEFS WITHOUT RESTAURANTS

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To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Thu, 28 Sep 2023 21:00:00 -0400

This week I have Kara Mae Harris of the blog Old LIne Plate, where she's been exploring Maryland foodways since 2010. Last year, Kara released a book titled Old Line Plate, the same as her blog. It was a collection of some of her favorite posts throughout the years. But it’s more as a historical document, than a straightforward cookbook.

This October Kara's back with a new cookbook called Festive Maryland Recipes. For this book, Kara worked with a recipe developer to make sure the recipes were ones people could execute at home.

Topics Discussed
Maryland cookbooks
Stuffed Ham
Crab cakes
Maryland Fried chicken
White potato pie
Cookbook writing
Reading and adapting old recipes
Secret recipes

KARA MAE HARRIS
Old Line Plate
Kara's Instagram
Kara's books Festive Maryland Recipes and Old Line Plate

CHEFS WITHOUT RESTAURANTS

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To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Wed, 20 Sep 2023 23:00:00 -0400

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

Topics Discussed
Cooking for family, and with kids
Food waste
What inspires her
Celebrity cookbooks
Challenges of cookbook writing
Social media and content creation

TIFFINI THIESSEN
Tiffini's Website
Tiffani's Instagram, Facebook and TikTok
Tiffani's books Here We Go Again and Pull Up a Chair

CHEFS WITHOUT RESTAURANTS

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To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Exploring Scottish Cuisine with Scotland's National Chef Gary Maclean

Thu, 14 Sep 2023 03:00:00 -0400

On this week's podcast we have Scotland's national chef Gary Maclean, a role he was offered after winning season 16 of Masterchef: The Professionals. Gary recently released The Scottish Kitchen, a cookbook of traditional Scottish recipes adapted for a North American audience using ingredients they would be able to find.

Topics Discussed
Haggis- What it is and how to modify the recipe in North America
The importance of culinary education and teaching children about food and nutrition at a young age.
His MasterChef experience
Scotland's best culinary products.
Food costs.
Making his recipes approachable and easy to execute.

Gary Maclean
Gary's Website
Gary's Instagram, Facebook, and YouTube
Gary's Book The Scottish Kitchen

CHEFS WITHOUT RESTAURANTS

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To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Wed, 06 Sep 2023 04:00:00 -0400

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

Brad's creativity didn't stop at the test kitchen. He worked on various projects, including the celebrity-guest show Taste Testers, where he collaborated with notable figures like Jeff Goldblum, Jimmy Kimmel, and Paris Hilton. In 2021, he achieved New York Times Bestselling author status with his debut book, Field Notes for Food Adventure.

Now, Brad is embarking on a new chapter, where he continues to explore his approach to food, technique, and traditions. From hiking, hunting, and foraging to fishing and fermenting, his two new YouTube shows Makin’ It and Local Legends promise to take viewers on a thrilling culinary adventure.

Join us as we sit down with Brad Leone to discuss his remarkable journey, his time at Bon Appétit, his exciting new solo endeavors, and much more.

BRAD LEONE
Brad’s YouTube shows Makin’ It! And Local Legends
Brad’s website
Brad's Instagram, Facebook, and TikTok
Brad’s book Field Notes for Food Adventure

CHEFS WITHOUT RESTAURANTS

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SPONSOR INFO
United States Personal Chef Association
Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.

And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

How Complacency Can Kill Your Business

Wed, 16 Aug 2023 13:00:00 -0400

This week I want to talk about how complacency can kill your business (or at least hurt it). I run a personal chef business, and have been doing it for 11 years now. When I started out doing it on the side, I was a little scrappy. I did guerrilla marketing. I did a lot of networking. I was regularly sending out my email newsletter. As my business and customer base grew, I slowed down on some of those tactics.

Fast forward to this summer...business kind of sucks, and I realized that I hadn't been paying attention. I'd become comfortable, and complacent. It could have taken me out of the game completely. So I wanted to share this mini, solo podcast as a cautionary tale, because it's important for me to share my failures in addition to my successes (maybe even more so).

If you have questions, comments or feedback, you can contact me through one of the social channels below, or by email at chefswithoutrestaurants@gmail.com.

CHEFS WITHOUT RESTAURANTS

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Chefs Without Restaurants Instagram
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Wed, 12 Jul 2023 12:00:00 -0400

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

We also talk about being part of, and even building your own community. And we explore the distinction between running a lifestyle business and an acquirable business, offering crucial advice for entrepreneurs. If you have a business partner, you won't want to miss Justin's wisdom on aligning your visions.

Justin has previously been a guest on this show. Here you can find part 1 and part 2 of that conversation, as well as his What is a Chef mini-episode.

JUSTIN KHANNA
The Repertoire Courses and Newsletter
The Repertoire Podcast
Justin's Website
Justin's Instagram, Twitter, YouTube, and TikTok

CHEFS WITHOUT RESTAURANTS

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Austin Kleon on Scenius
The book Scaling People from former Stripe and Google executive Claire Hughes Johnson
Turning Pro by Steven Pressfield
Reid Hoffman and AirBnB’s Brian Chesky discuss The 11 star experience

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-21

Check out the Rêverie website and book a tour

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

Thu, 29 Jun 2023 23:00:00 -0400

On this week’s show, I have Lisa Donovan and Julie Belcher of Rêverie Retreats. These retreats are the kind of trips that I want to take. Travel to the Loire Valley... Take a French pastry lesson with an acclaimed baker...Have a natural wine tasting. Plenty of time to eat and relax. Maybe make some new friends.

You’ll learn how and why Lisa and Julie started this, and how you can join them on one of these excursions. We talk about how they select the partners and purveyors they work with, natural wine, and not wanting to work in professional restaurant kitchens. I also wanted to discuss their dynamic and what their working relationship looks like. How they balance the tasks and workflow. And I also had to talk to Lisa about pie crust

RÊVERIE RETREATS

Instagram: Reverie, Julie Belcher, and Lisa Donovan

Previous podcast episode with Lisa Donovan

Lisa’s book Our Lady Of Perpetual Hunger

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Chefs Without Restaurants Instagram
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Knife Drop with YouTube Sensation and MasterChef Finalist Nick DiGiovanni

Tue, 20 Jun 2023 23:00:00 -0400

This week my guest is Nick DiGiovanni. Nick was a MasterChef finalist on season 10, which he did while attending Harvard. Since then, he’s been creating food and cooking content online. His YouTube channel recently passed the 10 million subscriber mark, and he has over 11 million followers on TikTok.

His videos are both educational and funny, often done in collaboration with other celebrities and and YouTube personalities. He’s made slushies with Mr Beast, chili with Kevin from the office, and recently broke the Guinness book of world records for the largest beef wellington. That video, by the way, featured someone you might have heard of…Gordon Ramsay. But Nick still seems pretty grounded. While grateful for his fans and followers, he says he doesn’t get caught up in the numbers and analytics.

Last week he released his first cookbook Knife Drop: Creative Recipes Anyone Can Cook. We discuss the book, video creation, collaborations and more. We also talk about Nick's line of premium cooking and finishing salts called Osmo Salt.

NICK DiGIOVANNI

Buy the book Knife Drop: Creative Recipes Anyone Can Cook
Nick’s YouTube channel
Nick’s Instagram
Nick’s Website
Nick’s TikTok

CHEFS WITHOUT RESTAURANTS

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A Middle Eastern Pantry with Lior Lev Sercarz of La Boîte Spice Shop

Fri, 16 Jun 2023 03:00:00 -0400

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

In addition to discussing his cookbooks, we talk about why he started his spice company, and how it’s evolved since its inception. Currently, he has around 100 spice blends that are available to the public, but he makes an additional 200 blends specifically for other restaurants and businesses. Additionally, he sells 80-90 single spices.

We also talk about the procurement process, the quality of his spices, and spice use today vs back in the 80’s. You know…way back when your mom probably had just pepper, granulated garlic and a musty old can of paprika. And not related to spices, we talk about the formation of the Galilee Culinary Institute, something he’s really passionate about.

LIOR LEV SERCARZ

Buy the book A Middle Eastern Pantry
The La Boîte website
Instagram: Lior & La Boîte
The Galilee Culinary Institute
Other books: The Art of Blending, The Spice Companion and Mastering Spice

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Salad, Pizza and Wine with Ryan Gray and Janice Tiefenbach

Thu, 08 Jun 2023 23:00:00 -0400

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

Discover what it means for them to embrace local ingredients in running a pizzeria in Montreal. Instead of relying on imported ingredients from Italy, they made the decision to explore and support local sources.

Naturally, we also discussed their new cookbook, delving into pizza-making, hoagies, and the world of natural wine.

RYAN GRAY and JANICE TIEFENBACH

Buy the book Salad Pizza Wine
Instagram: Ryan Gray, Janice Tiefenbach, Elena Restaurant, Nora Gray Restaurant

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Krimsey's Website
Buy The Cajun Vegan Cookbook

Quitting Social Media with Chef Krimsey Lilleth

Fri, 02 Jun 2023 14:00:00 -0400

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

Last year I released my full episode with her, which can be found here. Today, here's an except from that show. It's the segment where Krimsey dicusses her decision to leave social media. These days it seems like you have to have a strong social media presence if you want to have your business succeed. But it’s definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I’d love to hear what you think. Are we all just caught up in the hamster wheel, and it’s a huge waste of our time?

KRIMSEY LILLETH

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Chef Andre on Instagram
Andre’s website

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

Fri, 26 May 2023 03:00:00 -0400

In this episode, I speak with Andre Uribe, a personal chef and the co-owner of Sustainable Meals Oregon. We delve into Andre's journey as a chef and his foray into video and storytelling, which now includes his own audio and video podcast, Chef Therapy.

During our conversation, Andre talks about how he crafted his business model, devised a pricing structure, and strategically positioned himself in the market. His culinary enterprise places a strong emphasis on meal prep using locally sourced ingredients, and he explains why collaborating with local purveyors forms the foundation for Sustainable Meals Oregon.

We explore Andre's aspiration to strike a better work-life balance, enabling him to pursue his other passions and spend quality time with his family.

Tune in to gain valuable insights from Chef Andre, as he shares his entrepreneurial journey, and his commitment to sustainable practices.

ANDRE URIBE

Sustainable Meals Oregon

Sustainable Meals Oregon on Instagram

The Chef Therapy Podcast on YouTube

The Chef Therapy Podcast on Apple Podcasts

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Matt Collins on Instagram
Chef Collins Events - Private Dinners

Deposits, Payment Methods and Horror Stories with Chef Matt Collins

Fri, 12 May 2023 03:00:00 -0400

This week I speak with chef Matt Collins about payment methods and deposits, with a side or horror stories. Whether you work in the food industry or not, if you receive payment for your services, you won't want to miss this.

We cover various options for payment methods, including cash, check, Venmo, Zelle, Paypal and Square. We talk deposits: when to request them and how much to ask for. Additionally, we discuss fees and gratuity. Tune in to gain valuable insights and practical tips on handling payments.

MATT COLLINS

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United States Personal Chef Asociation
Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Servis Events on Instagram
Servis Events - Private Dinners

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

Wed, 03 May 2023 03:00:00 -0400

On today's show, I have Nicolas and Stephen Servis, identical twin brothers who founded Servis Events, a private dining service based in Bucks County, Pennsylvania. You’ll learn how the brothers pivoted during the early days of the pandemic to start their business.

Nicolas and Stephen's passion for farm-to-table cuisine flourished during their time as chefs de partie at The Mainland Inn, where they tackled full animal butchery, gardening, and more. Later, while volunteering at Quarry Hill Farm, Stephen learned about the WWOOF program, a travel-for-work opportunity on organic farms. So, when the pandemic forced the brothers to leave their restaurant jobs in 2020, seeking inspiration, they moved to Maine for two months to work on Flying Pond Farm, where their vision for Servis Events began to take shape.

Today, Nicolas and Stephen share their story and passion for culinary arts and sustainability, combining their love of cooking with their dedication to being stewards of the planet.

SERVIS EVENTS

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SPONSOR INFO
United States Personal Chef Asociation
Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Easy Allergy-Free Cooking with Kayla Cappiello

Thu, 06 Apr 2023 03:00:00 -0400

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

Kayla has celiac disease, is lactose intolerant, and is allergic to tree nuts, so she knows firsthand the challenges of cooking with multiple dietary restrictions. She started documenting her experiences online, sharing new recipes she was making and recommending places to eat that catered to those with allergies. Her Instagram quickly gained followers, and she now has 47,000 fans who love her allergy-free cooking tips and recipes.

Kayla's book, "Easy Allergy-Free Cooking," is a choose-your-own-adventure cookbook that accommodates multiple allergies and dietary restrictions. Every recipe includes tips on how to make adjustments for gluten-free, dairy-free, and nut-free diets, as well as suggestions for making the dish vegetarian or low-fat. It's the perfect guide for anyone who wants to cook delicious, allergy-free meals for themselves or their loved ones.

In this episode, Kayla and Chris discuss the challenges of cooking with multiple allergies, how to make substitutions in your favorite recipes, and the importance of community for those with food allergies. Kayla also shares some of her favorite recipes from the book,

KAYLA CAPPIELLO

Kayla's Instagram
Buy the Book: Easy Allergy-Free Cooking

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Kyles Website
Speak Easy Supper Club on Instagram
Kyle's Facebook

The Best Hire You Can Make For a Personal Chef Business

Wed, 29 Mar 2023 04:00:00 -0400

This week on Chefs Without Restaurants we have chef Kyle Shankman. Kyle is the chef and owner of Speak Easy Supper Club, an exclusive dining experience in the Atlanta area. As tickets for Speak Easy are hard to come by, Chef Shankman also finds a way to feed folks as a private chef and cooking class instructor.

A chef for two decades, Kyle has run multiple restaurant kitchens as an executive chef and consultant, taught hundreds of cooking classes for home cooks, been the personal chef to A-List celebrities, and has been the on-camera talent in both live and produced segments for several national brands.

On the show, we discuss the best hire you can make for your personal chef business. This was part of a longer conversation we had about Kyle's Speak Easy Supper Club. I had asked Kyle what position he'd recommend hiring if he had the budget. Kyle has actually already hired an assistant, and talks about how it was a game-changer for his business.

Kyle shares his experience of working with his assistant who has helped him take his private chef work to the next level. She has an understanding of the details that go into service and provides an eye for detail that takes their work to the next level. Additionally, she has excellent people skills that balance Kyle's dry humor and fills in gaps when he's busy cooking.

Because I thought this would provide tremendous value, I removed it from the full episode, and have released it here as a standalone mini-episode. You can find our full conversation here.

KYLE SHANKMAN

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Kyle's Instagram
Kyles Website
Speak Easy Supper Club on Instagram
Kyle's Facebook

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

Wed, 29 Mar 2023 03:00:00 -0400

If you'd like to hear Kyle discuss why hiring an assistant was a game-changer for his business, check out the mini-episode here.

KYLE SHANKMAN

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Christine's Instagram
Buy the Cookbook A Generous Meal
Christine's Recipe for Eggplant Parmesan

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

Thu, 23 Mar 2023 03:00:00 -0400

This week on Chefs Without Restaurants we have Christine Flynn, the proprietor of The Good Earth Winery in Ontario, Canada, and executive chef and partner at iQ Food Co. She recently released her second cookbook, "A Generous Meal."

We talk about her culinary background, including her early love of food and cooking, and how her parents' three-bite rule helped her develop her palate. We discuss her cooking style, which she describes as elevated home cooking that is both approachable and affordable. Christine believes that everyone deserves to eat beautiful food, and the recipes in her book are both flavor-packed and easy to execute.

She discusses her love for creating a beautiful life and how making food and clothes are part of that. Flynn finds inspiration from design, cozy aesthetics, places she’s been, music, and art. Christine discusses her approach to sustainability and cooking. Her expertise in using leftovers to create different meals is something she takes pride in and wants to teach others to do. She emphasizes that her approach is all about having fun and being creative.

Christine was also behind the viral Instagram account Jacques La Merde in 2015 & 2016. Jacques was known for his overly-worked and tweezered creations. They were elaborated interpretations of junk food. Think…the Michelin version of a Big Mac. While she had fun with it, she’s left her Jacques days behind her, focusing more on family cooking these days.

CHRISTINE FLYNN

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Hot Thai Kitchen on Instagram

An Intro to Thai Food and Cooking with Chef Pailin Chongchitnant

Thu, 16 Mar 2023 03:00:00 -0400

This week I have chef Pailin Chongchitnant, host of the YouTube channel Pailin’s Kitchen, and author of the companion website Hot Thai Kitchen. She recently released her 2nd cookbook, Sabai: 100 Simple Thai Recipes for Any Day of the Week.

This episode is a primer on Thai food and cooking. She dispels some Thai food myths, and shares her top five items for stocking a Thai pantry at home. We discuss why she was compelled to write another cookbook, and she shares how she grew her YouTube channel to over 1.5 million subscribers and almost 170 million views.

PAILIN CHONGCHITNANT

Hot Thai Kitchen Website

Pailin’s Kitchen on YouTube
Buy the Cookbook Sabai: 100 Simple Thai Recipes For Any Day of the Week
Hot Thai Kitchen on Facebook

Video: Thai Chef Takes You Grocery Shopping

Video: How to Eat Thai Food Correctly

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

Wed, 08 Mar 2023 03:00:00 -0500

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

What do you think? Hit me up on Instagram @Chefswithoutrestaurants

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How to Become a Successful Personal Chef

Wed, 01 Mar 2023 03:00:00 -0500

I started Chefs Without Restaurants to help other people grow their food businesses. Because I’ve been working as a personal chef for 11 years now, I have a lot of firsthand knowledge about what you can do to grow a personal chef business.

I was recently interviewed by meez for their blog about some do’s and don’ts of the personal chef business. If you’re not familiar with meez , they’re an online tool that lets you digitize all of your recipes and keep them in one place. You can easily scale the recipes up and down, cost them out, and even share them with your team or customers. Meez founder Josh Sharkey was on my podcast last year.

As much as I love doing the long-form interview podcast episodes, I think that there’s a lot of value in the short and punchy, informative episodes. This week I’m going to share what I consider the do’s and don’ts of being a successful, personal chef. In just a couple of minutes, I’ll be able to tell you some of the things that worked really well for me, and some things that I think you should avoid.

How to Be a Successful Personal Chef - Blog post on meez
meez founder Josh Sharkey on the Chefs Without Restaurants podcast
Grow Your Personal Chef Business with AirBnB - Podcast episode
Check out meez

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Cooking Up Retro Recipes with Bobby Hicks

Wed, 22 Feb 2023 03:00:00 -0500

This week I speak with Bobby Hicks, the man behind Retro Recipes Kitchen, the online video series where he cooks up the good, the bad, and the weird from vintage cookbooks. His videos can be found on TikTok, Instagram, and YouTube (all linked below).

As a food content creator, we talk about how he came up with the idea, and some of his challenges. I ask him about some of his favorite, and least favorite, recipes he's made. He also discussses his "Antiquated or AI-Generated" recipe experiment.

BOBBY HICKS
Bobby’s Instagram
Retro Recipes Kitchen on Instagram
Retro Recipes Kitchen on TikTok
Bobby’s YouTube Channel

CHEFS WITHOUT RESTAURANTS

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

Wed, 08 Feb 2023 03:00:00 -0500

On today’s show I have chef Sam Fore, the Sri Lankan-American chef and recipe developer who’s known for her wildly popular Tuk Tuk Sri Lankan Bites pop-ups. She was recently honored by The James Beard Foundation Awards as a semi-finalist for best chef in the southeast. On today’s show you’ll find out how this former marketer made the jump into the pop-up restaurant world.

In 2016, after hosting a number of traditional Sri Lankan brunches at her place, Sam decided it was time to move these gatherings from her dining room. And so, the pop-up was born. But these events aren’t limited to Lexington, Kentucky where she lives. Sam’s been traveling and collaborating with chefs across the country.

We talk pop-up logistics and collaborations. Sam details how she ended up with her own Spicewalla spice blend. And she shares some info about her upcoming brick and mortar restaurant.

In the past few years, she’s been on the cover of Food and Wine magazine, been named one of Plate magazine’s chefs to watch, and has joined the cast of Christopher Kimball‘s Milk Street. With everything going on it would be easy to burn out. We talk about taking the time to take care of yourself, and say no to some things…To only doing the things you really want to do.

SAM FORE
Sam's Instagram
Tuk Tuk Sri Lankan Bites
Sam's Recipe for Roasted Curry Tomato Pie
Buy the Tuk Tuk Fried Chicken Spice from Spicewalla

CHEFS WITHOUT RESTAURANTS

Monetizing Chef Referrals with Derrick Fox

Wed, 01 Feb 2023 03:00:00 -0500

This week is a follow-up episode with Chef Derrick Fox. You might have heard my full episode with him last week. Derrick went from being a punk rock drummer to cooking on MasterChef season six where he was the runner-up, followed by a season of all-stars. He currently works as a private chef, and is also the man behind the Epic Mega Cookie Co, and host of the podcast A Bunch of Losers.

In this short episode, we jump right into the topic of getting paid for chef referrals. Should you ask for money when providing a referral? How much should you charge? When is it better to just do it for free? These are just some of the aspects we discuss.

DERRICK FOX
Derrick's Instagram
Epic Mega Cookie Co
A Bunch of Losers Podcast
Derrick's YouTube

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

Wed, 25 Jan 2023 00:00:00 -0500

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

DERRICK FOX
Derrick's Instagram
Epic Mega Cookie Co
A Bunch of Losers Podcast
Derrick's YouTube

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

Wed, 18 Jan 2023 12:00:00 -0500

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

Terence has spent the last few years hosting both private and public dinner parties. Now, he's tackling ice cream. We discuss Terence's road to recovery, competing in cooking competitions, and his big plans to build an ice cream business that gives back to disabled people in the community. Don't miss out on this inspiring episode, and make sure to check out Terence's social media channels for more culinary inspiration.

TERENCE TOMLIN
Terence's Instagram
Help Terence fund the new ice cream business
Terence's YouTube

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

Wed, 11 Jan 2023 03:00:00 -0500

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

Christina wanted to share what she’d learned about food and cooking, and Christina Cooks was born. She started a cooking show on PBS (and won an Emmy in her first season) and has published numerous cookbooks. While Christina maintains a vegan diet, she isn’t preachy about it.

We talked about her early days working in a professional kitchen, her journey to wellness, and how she built and grew the Christina Cooks brand.

CHRISTINA PIERLLO
Christina’s Instagram
Christina’s Facebook
Christina’s Twitter
Christina’s YouTube
The Christina Cooks Website
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Hear Chris on the Line Cook Thoughts Podcast

Should You Work For Free?

Wed, 04 Jan 2023 03:00:00 -0500

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

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The Future of The Chefs Without Restaurants Podcast

Tue, 27 Dec 2022 19:00:00 -0500

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

THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY

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

Wed, 21 Dec 2022 03:00:00 -0500

This is the olive oil episode. This week, I speak with David Garci-Aguirre, the master miller at Corto. This one ingredient probably touches more dishes than any other ingredient except salt. But how much do we know about it? David likes to say that it's the ingredient that farm-to-table forgot. Nobody knows where it came from, who made it, or how it got made. But on this episode, we're going to change that.

Did you know that much of the oil on the market is already rancid when you purchase it? This is one of the reasons that most extra-virgin olive oils have a low smoke point, and aren't recommended for sauteing with. But David says that fresh, high-quality olive oil is one of the most stable cooking oils there is.

Besides rancidity and oil smoke points, you'll learn how Corto grows, harvests, produces, stores and packs its oil. They have an innovative bag-in-a-box system that protects the oil, making sure that the very last drop is as fresh as the first. They don't sell their oils at a retail level, but if you want to purchase it, use the link below to get it directly from their website.

DAVID GARCI-AGUIRRE & CORTO
Corto's Instagram
David's Instagram
BUY CORTO OIL HERE or Get it on Amazon
Recipe: Wild Juniper Pan Roasted Scallops - Hari Cameron
Recipe: Chocolate Olive Oil Torte - Holly Gale

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Start and Grow a Successful Personal Chef Business with Imrun Texeira

Wed, 14 Dec 2022 03:00:00 -0500

Chef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.

Imrun’s worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada, and as a rising talent in North America by The Art of Plating. He was a semi-finalist on the Food Network’s Top Chef Canada Season 8, and a finalist on the Food Network’s Chopped Canada Season 3.

Imrun’s culinary style is often referred to as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavors and tecniques from around the world.

On the show, we talk about positioning your business and how to stand out from your competitors. We discuss pricing your service, staffing considerations, and customer interactions. Also, Imrun is an ambassador for The Burnt Chef Project, so I asked him to explain what that is, which led to a bigger discussion about mental health and the state of mental health services today. And I wanted to talk about how he plans and markets his menus. Imrun offers either five or ten-course blind diners. That means that the customers don’t know what they’ll be dining on before he serves it. I’m not sure I’m ready to try that with my business yet. I have some challenges just getting people to order some of the more interesting items from a selection menu. For those with personal chef businesses, do you do this? Let me know because I’m interested. As always, you can hit me up on Instagram @chefswithoutrestaurants. My DMs are open.

IMRUN TEXEIRA
Imrun's Instagram
Imrun's Website

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

Tue, 06 Dec 2022 23:00:00 -0500

On this week's episode, we have chef Nikko Cagalanan. Born and raised in the Philippines. Nikko grew up in a family that loved food. His dad cooked. His aunt cooked. And his grandmother, Mansueta, cooked. Sure, he didn’t always want to be in the kitchen, but food was an integral part of their family.

Eventually, he moved to the United States, landing in Massachusetts. Cooking wasn’t his career back then. Nursing was. But, like many of us who feel the kitchen calling us, Nikko decided he wanted to start a career in cooking. With no formal training, he essentially had to start at the bottom.

You’ll hear the story of how he got his start, and eventually launched his own pop-up. If you’re someone who’s thought about starting one, Nikko will share how he did it, and some things to consider. We also talk about collaborations and his recent appearance on the show Chopped where he had to cook pork uterus, among other bizarre food items.

NIKKO CAGALANAN
Nikko’s Instagram
Mansueta’s Instagram

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

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

Tue, 29 Nov 2022 03:00:00 -0500

On this week's episode, we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. You might have heard our "What is a Chef" mini-episode.

Chef Zito was one of my instructors and my senior advisor when I was a student at Johnson & Wales University. But a lot has changed since I graduated in 1998. I wanted to find out how the school, and the curriculum, have changed (or stayed the same) since I've been gone. He talks about the newer courses and classes dealing with things like sustainability, dietetics, and entrepreneurship. They even have a garden there now. I asked his opinion about who was a good fit for culinary school. We also talked about his thoughts on community college as opposed to a top-tier culinary university.

If you're a current or former culinary student, or are thinking about going to culinary school, this is the episode for you. If anyone has questions they want to ask me directly, feel free to reach out to me at chefswithoutrestaurants@gmail.com.

RUSS ZITO
Russ's Instagram
Russ's Twitter
Johnson & Wales University

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Sponsor-meez
Still keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.

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

Wed, 23 Nov 2022 03:00:00 -0500

Thank you for three years and 100,000 downloads. This week marks the three-year anniversary of the podcast, and last week we hit 100,000 total downloads, so I thought I'd do something a little different. This is a re-post of the first podcast episode. The show was co-founded with Andrew Wilkinson of Pizza Llama, and back then, Andrew took on much of the hosting duties. He was with the show for the first four months.

On the show, Andrew and I talk about the foundations of Chefs Without Restaurants: community, collaboration, and education. We discuss our aspirations for the community and podcast. Most of it has remained, though some things have changed. I'd love your feedback. What's working? What do you love? Where can we improve? Feel free to email me at chefswithoutrestaurants@gmail.com or send an Instagram DM @Chefswithoutrestaurants

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

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

Wed, 16 Nov 2022 03:00:00 -0500

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

We discuss her Top Chef experience, and why she wanted to return for All-Stars. We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. This is also a mini-Masterclass in biscuit-making. She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips.

CARLA HALL
Carla's Instagram
Carlas's Website

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

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

Wed, 09 Nov 2022 03:00:00 -0500

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

Her new book takes the reader on a seasonal home garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian-style.

MARY ANN ESPOSITO
Mary Ann's Instagram
Mary Ann's Website
Buy the bookCiao Italia: Plant, Harvest, Cook!

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Sponsor- Chemists in the Kitchen
Chemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.

In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.

It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking.

Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNAS

Sponsor-meez
Still keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.

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

Wed, 02 Nov 2022 03:00:00 -0400

This week's guest is Shannon Smith. She’s a cook, teacher, and traveler based in Tulsa, OK. She's traveled to more than 50 countries, meeting and cooking with people, from home cooks to restaurant chefs, while documenting it on her blog. She also uses her travels to teach women how to cook, and helps to finance their businesses using micro-loan programs.

Her charity work includes Vizavance, a program that provides eye care to the homeless, as well as Hope Haven Rwanda, a school for impoverished children in Rwanda. She's raised over $500K for her charity work by donating epic dinner parties at her home.

On the show, we talk about how she became a world traveler and cooking instructor. She explains how the micro-finance loan program works, and some of the charities she’s been working with. She’s currently working on a forthcoming cookbook, THE HIDDEN TABLE, a collection of stories and recipes from her adventures around the world, which is set to be released next year.

SHANNON SMITH
Shannon's Instagram
Shannon's Website

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Sponsor- Chemists in the Kitchen
Chemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.

In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.

It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking.

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

Wed, 26 Oct 2022 03:00:00 -0400

On this week's "What is a Chef?" episode we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. I asked him what his definition of a chef was, and his response revolved around leadership, mentorship, and exchanging ideas. This segment will not be included in our full conversation which will be released in a few weeks, so subscribe now so you can catch the rest of our conversation.

RUSS ZITO
Russ's Instagram
Russ's Twitter

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, please check out our Sponsorship page (we get a small commission when you use our affiliate links). You can find our Patreon, Venmo, and deals from brands like Masienda, The Tiny Fish Co., TRUFF, and TILIT.

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Foraging, Transplanting Ramps, and Snail Farming with Clark Barlowe

Wed, 19 Oct 2022 03:00:00 -0400

Clark Barlowe is a seventh-generation North Carolinian. Growing up learning how to hunt ginseng with his grandfather, Clark learned to look at the plants around him for the potential nutrients and delicious ingredients that they held while respecting their limitations and responsible foraging.

He was formally trained as a chef at Johnson and Wales University. After stages at The French Laundry and El Bulli, followed by positions at Chez Pascal and Clyde’s Restaurant Group, Clark refined his expertise for preparing and respecting ingredients. While chef-owner of Heirloom Restaurant in Charlotte, NC from 2014-2019, Clark supported over 70 small businesses and producers throughout North Carolina, while supplying the restaurant with only NC-based ingredients. After selling Heirloom in December 2019, and moving to his new home in Oregon, Clark is carrying this vision forward as he works to increase knowledge about how to bring the beautiful work of mother nature to your table, while respecting every potential part of each ingredient.

On the show, we discuss foraging, cultivating mushrooms, transplanting ramps, and snail farming. Clark is currently attending law school and we talk about how he might potentially combine the two fields such as in food and farming policy. He also discusses foraging for, and preparing some items that contain toxins, such as pokeberries.

Clark is trained in this area. If prepared incorrectly, you could become very ill, or in some cases die. Please do not take this as an endorsement to try cooking and eating pokeweed, pokeberries, or mushrooms without being properly trained in that area.

CLARK BARLOWE
Clark’s Website Potential Pantry
Clark's Instagram
Saveur article on Poke
"What is a Chef?" episode

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

What is a Chef with Carla Hall

Wed, 12 Oct 2022 03:00:00 -0400

This week we have a "What is a Chef?" episode with Carla Hall. Carla is a chef, cookbook author, two-time Top Chef contestant, and former co-host of The Chew. Our full conversation will be released in a few weeks. Subscribe to the podcast now so you don't miss it.

CARLA HALL
Carla's Website
Check out Carla's Books
Carla's Instagram
Carla's YouTube Channel
Carla's Facebook Page

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

How to Make and Use Masa with Masienda Founder Jorge Gaviria

Wed, 05 Oct 2022 03:00:00 -0400

This week’s guest is Jorge Gaviria, founder of Masienda, and author of the new book Masa. On the show, you’re going to get the Masienda origin story, and find out why it all started with the corn. Jorge explains nixtimalization, which is the process of turning corn into masa, and how to nixtamilaze and grind your own corn at home.

For those who just want to buy the masa harina, I asked him about water temperature, hydration, and the differences between the corn types. We also talk about brand partnerships, as Masienda has teamed up with companies like Jacobsen Salt Co., Made In, and Hayden Flour Mills.

But I f there’s anything I would like you to get out of this episode, it’s that making tortillas at home is so easy. If you love tacos and Mexican food you should order a bag of Masienda masa harina right now.

MASIENDA AND JORGE GAVIRIA
Buy the book Masa
Masienda Website
Masienda Instagram
Maienda YouTube Channel
Buy Masa Harina and Much More Here

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Some of the links above are affiliate links meaning that I get a small commission if you purchase something through one of those links.

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

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

Wed, 28 Sep 2022 03:00:00 -0400

This week's "What is a Chef" episode is with Clark Barlowe. He’s a chef, former restaurant owner, cooking instructor, forager, and now... law student.

Stay tuned for my full episode with him which will be released soon.

CLARK BARLOWE
Clark’s Website Potential Pantry
Clark's Instagram

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Overcoming Business Closure: Chef Taffy Elrod's Journey from Restaurant to Recipe Developer

Wed, 21 Sep 2022 03:00:00 -0400

In this episode of the Chefs Without Restaurants podcast, host Chris Spear chats with Chef Taffy Elrod. With over 20 years in the culinary industry, Taffy shares her emotional journey of closing her restaurant in upstate New York due to COVID-19. She discusses the impact of the pandemic on small food businesses and her decision to pivot into recipe development, food writing, and content creation. Taffy offers valuable insights into how chefs can transition into content creation, partner with brands, and charge for recipe development work.

In addition to sharing her personal story, Taffy provides practical advice on pricing strategies, building relationships with brands, and the realities of life post-restaurant ownership. Stick around to find out who Taffy would love to shadow for a day and her favorite resources for recipe development. If you're navigating your own food business or are interested in culinary entrepreneurship, this episode is packed with valuable lessons.

Topics Discussed:

Shutting down a restaurant due to COVID-19
Transitioning to food writing and recipe development
How to work with food brands and charge for services
The rise of culinary content creation and social media
The emotional toll of closing a business

Taffy Elrod
Taffy’s Website
Taffy’s Instagram
Taffy’s Twitter

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

Wed, 14 Sep 2022 03:00:00 -0400

This week, I speak with Luladey Moges. She's the author of the new cookbook Enebla: Recipes From an Ethiopian Kitchen. Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, she learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.

People love Ethiopian cuisine for its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider. Where can you get spicy berbere? How do you make injera? And doesn’t it all take hours to prepare?

In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, hearty tibs, breakfast scrambles, colourful salads, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony.

Key Takeaways

08:24 The Impact of Moving to the United States
13:58 The process of writing a cookbook.
26:22 Ethiopian Food is Kid Friendly and Delicious
32:23 The Different Ways Ethiopians and Americans Prepare Coffee

LULADEY MOGES
Lula's Instagram
Buy the Enebla Cookbook

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

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

Wed, 07 Sep 2022 03:00:00 -0400

This week, in preparation for Season 5 of Cobra Kai, we're re-releasing our episode with Dan Ahdoot. who plays Anoush on the show. He’s a standup comic, actor, writer, producer, and podcast host. He's also the host of Food Network's Raid the Fridge. He's garnered fans as a character actor on the shows The Crew, Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel’s Kickin’ It.

On his podcast Green Eggs and Dan, he takes a new look at “you are what you eat,” and brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just food.

Dan’s show has hit #1 on the podcast charts, and his guests have included Jacques Pepin, Ruth Reichl, Padma Lakshmi, Henry Winkler, Paul F Tompkins, and Iliza Schlesinger.

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

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

Wed, 31 Aug 2022 03:00:00 -0400

This week we have a short episode about how to make better sourdough bread. This was part of a much longer conversation with Andy Roy of Twin Bears Bakery in Frederick, Maryland. At Twin Bears, they make 100% naturally-leavened bread.

When I asked about how to make better bread at home, Andy shared his tips for making better sourdough, which isn't just reserved for home bakers. The rest of our conversation will be released shortly. Below you can also find links to the books Andy mentions in the podcast

TWIN BEARS BAKERY
Twin Bears Bakery Website
Twin Bears Bakery Instagram
Living Bread by Daniel Leader
The Sourdough School by Vanessa Kimbell

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Ukrainian Chef Anna Voloshyna and Her New Cookbook Budmo!

Wed, 24 Aug 2022 03:00:00 -0400

This week's guest is chef Anna Voloshyna. She's a Ukrainian-born, California-based chef, blogger, and culinary instructor. Her upcoming cookbook Budmo! (out September 27th) celebrates classic Eastern European recipes with a modern, creative twist.

On the show, we discuss her upbringing and life in Ukraine, where she lived until she was 21. We talk about the food she grew up with and loves, but also the current war with Russia. Food is political, and you need to understand some of the history to get a complete picture of Ukrainian cuisine. If you’re interested in learning about Ukrainian cuisine, this is the episode for you.

ANNA VOLOSHYNA
Anna’s Website
Anna's Instagram
Anna's Facebook
Anna Voloshyna's cookbook Budmo!

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

How to Grow Your Personal Chef Business with Airbnb

Wed, 17 Aug 2022 03:00:00 -0400

This week I talk about how you can grow your personal chef business using vacation rental properties like Airbnb and VRBO. This has been where the majority of my business has been coming from for the past five years.

I’ve talked about it as part of other podcast episodes but thought it warranted a standalone episode. If you want to make more money cooking as a personal chef or caterer, tune in to find out my top tips for acquiring more customers staying at rental properties.

Do you have tips you’d like to share? Let me know. Connect with me on one of the platforms below.

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

What is a Chef with Taffy Elrod

Wed, 10 Aug 2022 03:00:00 -0400

This week's "What is a Chef" episode is with Taffy Elrod. She’s a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.

Stay tuned for my full episode with her which will be released soon.

Taffy Elrod
Taffy’s Website
Taffy’s Instagram
Taffy’s Twitter

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Covid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.

The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships. You can join today at www.uspca.org and use the code: Inflationfighter22. Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available

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

Wed, 03 Aug 2022 03:00:00 -0400

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

Besides discussing vinegar-making and fermentation, we talk about business topics like the cost of running restaurants, how he grew his business, and the pros and cons of making your own vinegar.

Daniel Liberson
Lindera Farms Instagram
Lindera Farms Website
Daniel’s Instagram

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Visit Our Amazon Store (we get paid when you buy stuff)

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Wed, 27 Jul 2022 11:00:00 -0400

This week's guest is Josh Sharkey. He's the founder of Meez, an online recipe tool that helps you save time, cut costs and improve execution. Josh talks about how he started Meez, and gives a rundown of its functions and how it works.

Josh has a culinary degree from Johnson & Wales University, and has worked in some of the best restaurants in the U.S. Besides an overview of Meez, we also discuss the customer experience, how he built and grew his business, some of his favorite resources, and what he wished he knew before starting his business.

JOSH SHARKEY & MEEZ
Get a meez account
Meez Instagram
Meez Website
Meez in Under 3 Minutes (How it Works Video)

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Sponsor- The United States Personal Chef Association
Over the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.

USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.

Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Wed, 20 Jul 2022 03:00:00 -0400

This week's guest is Eli Kulp. He's the co-founder and culinary director of High Street Hospitality Group, as well as the host of both The Chef Radio Podcast and Delicious City Philly Podcast He has been a finalist for JBF Best Chef Mid-Atlantic, Best New Chef- Food & Wine Magazine, Chef of the Year- Eater and Philadelphia Inquirer.

We recently released our "What is a Chef" episode with him. On this full episode, we discuss how one moment can change your whole life. Hear Eli talk about the Amtrak derailment that left him paralyzed, in a wheelchair, and unable to continue cooking. It's an inspiring story, and will make you feel grateful for all that you have.

ELI KULP
Eli's Instagram
The Chef Radio Podcast
Delicious City Philly Podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Tue, 12 Jul 2022 03:00:00 -0400

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

We discuss what has contributed to both the success and longevity of Éclat. Christopher talks about how to stand out in a crowded market, and the work culture he's created at Éclat.

CHRISTOPHER CURTIN AND ECLAT CHOCOLATE
Eclat's Instagram
Eclat Website

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
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Chefs as Teachers - What is a Chef with Eli Kulp

Tue, 05 Jul 2022 01:00:00 -0400

This week's "What is a Chef" episode is with Eli Kulp. He's the co-founder and culinary director of High Street Hospitality Group, as well as the host of both The Chef Radio Podcast and Delicious City Podcast

He has been a finalist for JBF Best Chef Mid-Atlantic, Best New Chef- Food & Wine Magazine, Chef of the Year- Eater and Philadelphia Inquirer.

Stay tuned for my full episode with him which will be released soon.

ELI KULP
Eli's Instagram
Chef Radio Podcast
Delicious City Podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Tue, 28 Jun 2022 03:00:00 -0400

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

We talk about what makes a good breakfast taco, the challenges of hot-holding eggs, and working with retail partners. We discuss building and growing her business, scaling from two carts to over 50 locations in just a handful of years?

We also talk about sticking to a vision. Liz has really stuck to her guns when it comes to only making breakfast tacos, and also not doing any made-to-order food. She’s firmly dedicated to making the best breakfast taco and sticking with just that.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network, and is open to all chefs in the industry.

For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting.

Sponsor- Vosteed Knives

Are you looking for top quality kitchen knives? With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen.

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

LIZ SOLOMON DWYER
King David Tacos Instagram
King David Tacos Website

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Mentorship, Growing Your Employees, and Letting Them Leave

Tue, 21 Jun 2022 03:00:00 -0400

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

But I wanted to dig deeper, so here's a little more. I talk about mentorship, knowing what your employees are looking for, and where the responsibility lies. I would love for you to weigh in. DM me on Instagram or drop a comment when I post the episode there.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Sponsor- Vosteed Knives

Are you looking for top quality kitchen knives for dad this Father’s Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen.

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bite

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Getting Fired, Dealing with Anxiety, and Silver Linings

Tue, 14 Jun 2022 03:00:00 -0400

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

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Sponsor- Vosteed Knives

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Tue, 07 Jun 2022 03:00:00 -0400

This week's "What is a Chef" mini-episode is with Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or the owner of The Tiny Fish Co. You can find last week's full episode with her here.

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Sara Hauman

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Sara's Instagram
Sara's Website

The Tiny Fish Co Instagram

The Tiny Fish Co Website
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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Sponsor- Vosteed Knives

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Talking Top Chef and Tiny Fish with Sara Hauman

Tue, 31 May 2022 03:00:00 -0400

This week I have Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or from her highly entertaining Instagram cooking videos where she's making some delicious-looking food.

After high school, Sara moved to the south of Spain. Upon returning to the US, she decided to go to culinary school, (which she doesn’t recommend). She spent the next few years working in restaurants including Brandon Jew’s Bar Agricole. With some experience under her belt, Sara returned to Spain to work at the famed Asador Etxebarri.

On the show, we discuss her love of food growing up, moving to Spain after high school, and going to culinary school. We dig in and discuss culinary school, and why she doesn't recommend it, and she shares her experience working at one of the world's best restaurants in Spain.

We talk about Top Chef, including the application process for her, her experience on the show, and how her confidence grew as she went further in the competition. And now Sara has started a tinned fish company called The Tiny Fish Co, where she's selling Tinned Sea Treats from the Pacific Northwest.

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Sara Hauman

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Sara's Instagram
Sara's Website

The Tiny Fish Co Instagram

The Tiny Fish Co Website
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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Tue, 24 May 2022 03:00:00 -0400

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

On this episode, we talk about business basics and hot topics, especially as they relate to the personal chef business. How do you acquire clients, and tips for retaining them? Should you separate out the food cost from the labor cost when billing your client? Does costing every recipe and event even matter? And we talk about time...how do you want to be spending your time, both personal and professional? Jonathan discusses how he interacts with social media, his time away from clients and his business, and how he looks at time and money.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

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Jonathan Bardzik

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Jonathan's Instagram

Watch Seasons to Taste

Jonathan's Website
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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Taste Network
Brady's Instagram
DrinkRealSpain.com

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

Tue, 17 May 2022 03:00:00 -0400

This week we have a mini-episode with Taste Network's Brady Lowe. If you haven't heard our full episode with him, you can check it out here. During our conversation, I asked him what it means to be a chef. In this quick episode, you'll hear what Brady has to say.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Brady Lowe and Taste Network

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Sena Sea Website
Sena Sea Instagram
Sena Sea Facebook

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

Tue, 10 May 2022 03:00:00 -0400

This week my guest is Sena Wheeler of Sena Sea. Sena’s part of at least a third-generation fishing family. With her husband Rich, they’re bringing premium quality seafood directly to their customers. Sena has a master’s degree in nutrition and food science with a specialty in quantifying omega 3's in fish, and determining preferred handling practices for premium quality. Rich does most of the fishing for Sena Sea, but they also source from fellow fishermen who share their high-quality standards, and commitment to sustainability. Sena Sea are not only fishermen, they also run a small, fisherman-owned custom processing facility in Cordova, AK where they specialize in premium quality and traceability.

On the show, it’s all about seafood. We talk fresh vs frozen, and wild vs farmed. Sena explains the best way to properly thaw fish, and we discuss brining. You’ll pick up some cooking tips, and learn about all the different types of salmon. Anyone down for some chum?

And right now, they’re getting ready for fresh Copper River King and Sockeye salmon. This only comes once a year. When we were recording, I wasn’t sure this episode would be released in time, but if you hurry, you might still be able to get your pre-order in. Please check out the show notes for all of their info, especially how to order their fish and get it shipped directly to your door. For all you personal chefs who shop retail, this is a great way to get your hands on some premium seafood.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Sena Sea

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CHEFS WITHOUT RESTAURANTS

==========================

If you would like to support the show financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Krimsey's Website
Buy The Cajun Vegan Cookbook

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

Tue, 03 May 2022 00:00:00 -0400

On the show, we talk about opening a restaurant, and then the decision to close it. We also discussed the process of writing a cookbook, But the main thing I wanted to talk about was Krimsey‘s decision to leave social media. Today it seems like you have to have a strong social media presence if you want to have your business succeed. But it’s definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I’d love to hear what you think. Are we all just caught up in the hamster wheel, and it’s a huge waste of our time?

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products.

Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/

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Krimsey Lilleth

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Taste Network
Brady's Instagram
DrinkRealSpain.com

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

Tue, 26 Apr 2022 00:00:00 -0400

Today I have Brady Lowe, founder of Taste Network. Started in 2002, he’s currently on a mission to disrupt, and rethink the typical food marketing strategies, forge new online possibilities, and partner with and help promote sustainable, ethical, and delicious food and drinks from around the world.

You might know Brady from the Cochon 555 events that he put on. But you might not know that he separated from the Cochon 555 brand a couple of years ago, which was one of the things I wanted to talk to him about. Building something that you love, and then letting it go, possibly seeing it go down in flames along the way. But Brady is still going strong with other aspects of Taste Network.

We talk about the future of the food events industry, and discuss supply chain issues, especially as it related to farms in the early days of Covid. And a few years ago Brady came under fire for posting a racially insensitive photo from one of his events on Cochon’s Instagram page. There was a considerable fallout the days surrounding it, and I wanted to give Brady a couple of minutes to speak on that.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/

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Brady Lowe and Taste Network

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Baking Steel’s Instagram
Baking Steel’s Website
Baking Steel’s Facebook
Baking Steel’s YouTube
Buy Andris’s book “Baking With Steel”

What is a Chef with Andris Lagsdin of Baking Steel

Tue, 19 Apr 2022 00:00:00 -0400

This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here, and another mini-episode where we talk about health and wellness here.

I'm currently out of town on vacation and have been having some technical difficulties. So, today's episode jumps right in without any real intro.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/

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Andris Lagsdin and Baking Steel

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Free Food and Failure

Tue, 12 Apr 2022 10:00:00 -0400

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

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Tue, 05 Apr 2022 11:00:00 -0400

This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland. You might’ve heard my mini-episode with him a couple of months ago about what it means to be a chef.

On this full episode, we dive into the chocolate business. We talk about how he ended up taking over the shop that he had been working at on and off for almost a decade. We discuss chocolate percentages, supply chain issues, tempering chocolate, and how to work with it at home. We also talk about vanilla, and how it’s kind of underrated.

So if you love chocolate, or even vanilla, and want to pick up on some tips and tricks on how to buy, use, and store chocolate, this is the episode for you.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Contact Angela Prather at aprather@uspca.com
https://www.uspca.com/

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Cody Marwine and The Perfect Truffle

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The Perfect Truffle on Instagram
The Perfect Truffle Website
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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Kiki's Instagram
Poi Dog Instagram
Kiki's Website
Buy the Poi Dog Condiments

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

Tue, 29 Mar 2022 00:00:00 -0400

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

Kiki was raised in both Hong Kong and Hawaii, so I really wanted to talk to her about her food experiences growing up, and why she chose to cook professionally. She also does a lot of food writing and recipe development for commercial brands. We discussed tips for those looking to work with brands. We also talked about her hobby of working with yarn, which has evolved from making dog sweaters to pieces that represent packaged foods such as Pocky and Takis. An exhibition of that work can concurrently be found at the Philadelphia International Airport until June 22'.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Contact Angela Prather at aprather@uspca.com
https://www.uspca.com/

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Kiki Aranita

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

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Founder Chris Spear’s personal chef business Perfect Little Bites

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Buy Andris’s book “Baking With Steel”

Health, Wellness and Vegetarianism with Andris Lagsdin of Baking Steel

Tue, 22 Mar 2022 10:00:00 -0400

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

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap.

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada (and even Italy), USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

Contact Angela Prather at aprather@uspca.com
https://www.uspca.com/

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Andris Lagsdin and Baking Steel

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

What is a Chef with Jensen Cummings of Best Served

Tue, 15 Mar 2022 00:00:00 -0400

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.

Today's answer comes from Jensen Cummings, the creator, and host of Best Served Podcast. On his show, he talks to hospitality industry leaders to learn about the trials and triumphs of their lives and careers. A fifth-generation chef/restaurateur, Jensen has run acclaimed kitchens, owned restaurants, developed concepts, and now is focused on evolving the restaurant business model, and storytelling through his hospitality strategy brand, Best Served Creative. Jensen is really interested in sharing the stories of people in the hospitality industry who are the unsung heroes.

Jensen was previously on the show in August 2022. You can find my full conversation with him here or wherever you get your podcasts.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Jensen Cummings

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Best Served Instagram

Best Served Twitter

Best Served Podcast

Jensen Cummings Facebook

Best Served Podcast Facebook Page

Best Served YouTube

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
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What is a Chef with Matt Collins of Chef Collins Events

Tue, 08 Mar 2022 00:00:00 -0500

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.

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

He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell’s Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events

You can find my full conversation with him here or wherever you get your podcasts.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Matt Collins

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Matt’s Instagram

Matt’s Website

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Cathy's Instagram
Cathy's Website
Cathy's Facebook
Cathy's Twitter
BUY CATHY'S NEW BOOK HERE

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

Tue, 01 Mar 2022 00:00:00 -0500

On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.

Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly. Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022.

On the show, we discuss her cookbook, and how to elevate your bagel-making game. Cathy shares some of her best tips for making great bagels at home. We also talk about her personal connection to many of these recipes.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Cathy Barrow

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Baking Steel’s Instagram
Baking Steel’s Website
Baking Steel’s Facebook
Baking Steel’s YouTube
Buy Andris’s book “Baking With Steel”

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

Fri, 25 Feb 2022 10:00:00 -0500

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

In addition to hearing his origin story, we also talk about pizza making and how to get the most out of your Baking Steel. Want tips on successfully getting that pizza onto your steel? Ever wondered if you can put a glass dish on top of it? You’ll get the answers to these questions and more on today’s show.

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Andris Lagsdin and Baking Steel

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

David's Instagram
David's Website
Cooking Without Kidneys Facebook
Cooking Videos

What is a Chef with David Pollack of Cooking Without Kidneys

Tue, 22 Feb 2022 00:00:00 -0500

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.

Today's answer comes from David Pollack. He's a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he’s created Cooking Without Kidneys. David is in the early stages of creating this non-profit organization. Currently, he’s sharing recipes on his website, and has a video series as well.

You can find my full conversation with him here or wherever you get your podcasts.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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David Pollack and Cooking Without Kidneys

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Virginia's Instagram
Virginia's’s Website
Virginia's Facebook
Virginia's Twitter
Virginia's Eating Well Recipes

What is a Chef with Virginia Willis

Fri, 18 Feb 2022 00:00:00 -0500

Today's answer comes from Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is the author of a number of books including Lighten Up, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.

You can find my full conversation with her here or wherever you get your podcasts.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Virginia Willis

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Virginia's Instagram
Virginia's’s Website
Virginia's Facebook
Virginia's Twitter
Virginia's Eating Well Recipes

Chef Virginia Willis on Writing Cookbooks and Her Wellness Journey

Tue, 15 Feb 2022 01:00:00 -0500

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

On the show, we discuss how she got into writing cookbooks, how her cooking style has changed, and her wellness journey which has led to her losing 70 pounds. We talk about food media, and credible sources for recipes and cooking tips. Virginia’s also passionate about sustainable seafood, and we discuss that as well.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Virginia Willis

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Show Your Work and Don't Fear Criticism

Fri, 11 Feb 2022 00:00:00 -0500

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

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Tue, 08 Feb 2022 00:00:00 -0500

This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might’ve been the last in-person show that we recorded before the Covid shut down. If you’re interested in hearing that episode, it was number 24, and you can find the link here.

Due to the situation with Covid, Matt didn’t feel comfortable going into people's homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned to online cooking classes. It wasn’t something he had experience with, but he found a way to make it work. Now, he wants to share that knowledge with you.

Matt talks about how he got started, and what he learned along the way. He’ll tell you what gear he’s using, how he sets up the online classes, and what his price structure looks like. While Matt plans on going back to in-home dinners and lessons, he says that he’ll definitely be continuing to do the online classes, and wanted to provide tactical information to help you set up a similar business. If you’d like to learn how to make money with online cooking classes, this is the episode for you.

Matt Finarelli

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Matt's Instagram
Matt’s Website
Matt's Facebook
Two Hands, One Drink on YouTube

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Lana’s Instagram
Lana’s Website

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

Tue, 01 Feb 2022 00:00:00 -0500

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

On the show, we discuss her restaurant background and her transition into the personal chef business. We talk about kitchen culture, finding her culinary voice, and the future she’d like to see in the food industry. Lana also talks about cooking for her community, her involvement in the Black Food Movement, and how African American Cuisines and the slave trade impacted American Cuisine.

LANA LAGOMARSINI

CHEFS WITHOUT RESTAURANTS

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What is a Chef with Justin Khanna

Fri, 21 Jan 2022 14:00:00 -0500

Today's answer comes from Justin Khanna. He is the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Emulsion podcast, and has a YouTube channel that has more than 26,000 subscribers. Justin spent a number of years working in, and staging in, some of the best restaurants in the world including Per Se, Grace, Noma and Frantzen.

You can find part 1 of my conversation with him here, and part 2 is here. If you'd like to hear me on his show, The Emulsion, that link can be found here.

JUSTIN KHANNA

The Repertoire Podcast (formerly The Emulsion)
The Repertoire Courses and Newsletter
Justin's Website
Justin's Instagram, Twitter, Facebook Page, YouTube, and TikTok

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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What is a Chef with Cody Marwine of The Perfect Truffle

Wed, 12 Jan 2022 13:00:00 -0500

Today's answer comes from Cody Marwine. He's the owner and chocolatier at The Perfect Truffle in Frederick, Maryland. My full conversation with Cody will be released in the upcoming months as part of season 3.

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Cody Marwine and The Perfect Truffle

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The Perfect Truffle on Instagram
The Perfect Truffle Website

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

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2021 Wrap-Up and Things to Come in 2022

Tue, 28 Dec 2021 17:00:00 -0500

This week, we're wrapping up 2021, and ready to welcome in 2022. Listen to this episode for an update on the Chefs Without Restaurants podcast, and what you can expect in 2022. Wishing everyone a healthy, happy, and safe holiday.

Sponsor
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

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

Tue, 21 Dec 2021 01:00:00 -0500

This week, we're joined by David Orozco. David owns Orozco Nutrition, a nutrition and wellness practice in Atlanta Georgia. David’s been in practice for close to 20 years as a Registered Dietitian Nutritionist, and he’s a Certified Intuitive Eating Counselor and Exercise Physiologist.

He’s also the host of One Small Bite, a podcast that seeks to help people build a positive relationship with food and their body through an anti-diet, self-compassion driven approach to vulnerable conversations about nutrition.

On the show, we discuss many aspects of nutrition, health and wellness including intuitive eating, intermittent fasting, and special diets such as keto. David talks about his approach to working with clients, and why he doesn’t focus on weight and weight loss. David talks about disordered eating, and shares some of his favorite resources.

David Orozco

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David’s Instagram
Orozco Nutrition on Facebook
Orozco Nutrition Website

One Small Bite Podcast

Academy of Nutrition and Dietetics
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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

SUPPORT US ON PATREON
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Sobriety and Starting a Baking Business - Louis Remolde The Single Baker

Mon, 13 Dec 2021 04:00:00 -0500

On this episode, we're joined by Louis Remolde, otherwise known as The Single Baker. Louis is someone who's worked in the food and beverage industry in Philadelphia, PA since he was 14 years old. At the age of 39, he decided to get sober, and eventually started his own baking business, as well as a personal training business.

Louis talks about his path in the industry, and how he came to start his business. You'll learn about how he landed cooking spots on local tv stations, and eventually a spot on a Food Network tv show. He also talks about his upcoming book on food and sex.

Louis Remolde

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Louis's Instagram
Louis's Recipes

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CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.

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Pot Liqueur - Personal Chef Gabrielle Jenkins Shares Her Story

Tue, 07 Dec 2021 02:00:00 -0500

On this episode, we're joined by Gabrielle Jenkins. She's the chef and owner of Pot Liqueur, a catering, personal chef, and meal prep business that serves the DMV (Washington DC, Maryland & Virginia) area. We discuss her culinary style, inspiration, and what she wished she knew before starting a business. We talk about culinary school, and who some of her favorite local chefs are.

Gabrielle Jenkins and Pot Liqueur

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Gabrielle's Instagram
Pot Liqueur Instagram
The Pot Liqueur Website

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CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.

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

Tue, 30 Nov 2021 04:00:00 -0500

On this episode, we're joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has changed so much in two years. I wanted to get Jerrod back on the show and hear how things have changed for him.

From rising food costs to pivoting, we talk about running a food truck in the year 2022. Jerrod talks about how he's changed his menu, and what he thinks about competition. He discusses some tricks to keeping his food cost in check, and how he keeps the money coming in during the cold winters.

JERROD CLINE and BUB-B-QUE

Bub-B-Que Instagram
Bub-B-Que Facebook Page
Jerrod Cline on Episode 7 of the Chefs Without Restaurants Podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

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

Tue, 23 Nov 2021 04:00:00 -0500

On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation.

As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Our discussion went long, so I broke it up into two episodes, and this is part 2. You can find part 1 here.

We discuss storing fresh tomatoes, using canned tomatoes, and pizza sauce. We talk about his upcoming book, working with Gellan, hot poker cocktails, and fermenting with koji. We also talk about potato doughnuts and Moravian Sugar Cake (and so much more).

Sponsors
If you're interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert's Orange Corn. All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert's you aren't just saying yes to better flavor. You're also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Dave Arnold

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Dave's Twitter
Dave's Instagram
The (new) Cooking Issues Podcast
Buy the book Liquid Intelligence
Dig through the Cooking Issues blog

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CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.

Cooking Issues and Food Science with Dave Arnold - Part 1

Tue, 16 Nov 2021 09:00:00 -0500

As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes, and this is part 1.

We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity.

DAVE ARNOLD

Dave's Twitter
Dave's Instagram
The (new) Cooking Issues Podcast
Buy the book Liquid Intelligence
Dig through the Cooking Issues blog

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

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

Tue, 09 Nov 2021 02:00:00 -0500

On this episode, we're joined by chef Pete Carvelli. Pete’s the founder of Twelve (Plants), a plant-based pop-up and personal chef business in Rhode Island. Formerly, both a photojournalist and reporter, Pete currently works as an attorney. But a desire to be a better cook led him to get his Professional Plant-Based chef certification in 2019.

From there he did two successful chef collaboration dinners, and Twelve (Plants) has evolved to offering multi-course plant-based pop-ups, as well as private, in-home dinners and micro-catering.

On the show, we discuss leaning into your passion, even if it’s a huge pivot later in life. We talk about collaborative chef events, starting a pop-up business, and the pros and cons of a very niche business. Will Pete completely give up his law career, and go all-in on his plant-based restaurant dream? Join us as we get into that.

Sponsors
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Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Pete Carvelli

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Twelve (Plants) Instagram
The Twelve (Plants) Website

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CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.

Zoe Adjonyoh Instagram
Zoe Adjonyoh Twitter
Zoe's Ghana Kitchen
The Cooking UpConsciousness Podcast

From Pop-Ups to Cookbooks: Zoe Adjonyoh on Celebrating Ghanaian Cuisine

Tue, 02 Nov 2021 02:00:00 -0400

In this episode, Chris Spear chats with Chef Zoe Adjonyoh, the pioneering force behind Zoe's Ghana Kitchen. Zoe is not only a chef but also a writer, entrepreneur, and advocate for the decolonization of the food industry. Since 2010, she has been redefining modern West African cuisine through her pop-ups, supper clubs, and her restaurant in Brixton. Her recently republished cookbook, Zoe's Ghana Kitchen, serves as a gateway to Ghanaian flavors for both those familiar and new to the cuisine.

Chris and Zoe discuss her multicultural background, growing up with an Irish mother and a Ghanaian father, and how this unique heritage shaped her culinary perspective. The conversation delves into crucial topics such as decolonizing the food industry, gatekeeping in food culture, and the importance of authenticity and inclusivity in culinary spaces. Zoe shares her thoughts on fusion cuisine, the challenges of making West African ingredients accessible, and her ongoing efforts to educate and celebrate African foodways.

Listen in as they explore Zoe's journey from hosting pop-ups to editing an anthology on food identity and culture, her podcast "Cooking Up Consciousness," and her vision for the future of African cuisine. Whether you're passionate about food, culture, or social change, this is a conversation that will inspire and challenge your perspective on the culinary world.

Episode Highlights:

Zoe's background and how her Irish-Ghanaian heritage influences her cooking
Decolonizing the food industry and the importance of cultural representation
The nuances of fusion cuisine and making African ingredients accessible
Zoe's Ghana Kitchen: from pop-ups to cookbooks
The role of food in identity and culture
Zoe's podcast "Cooking Up Consciousness" and her upcoming anthology

Resources:

Zoe's website: ZoesGhanaKitchen.com
Zoe's cookbook: Zoe's Ghana Kitchen
Zoe's podcast: "Cooking Up Consciousness"

ZOE ADJONYOH

Buy the book Zoe's Ghana Kitchen, and support the book Serving Up

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

Tue, 26 Oct 2021 02:00:00 -0400

Is culinary school worth it? On this episode, we’re joined by Ray Delucci. Ray’s the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now works in culinary research and development, and food manufacturing. You might have heard my full discussion with him last week. During our time talking, I asked him about culinary school. Ray’s a graduate of The Culinary Institute of America, so I wanted to know if he’d do it all over again if he had the choice. I cut that part from last week's episode because it’s an important discussion that warranted its own mini-episode.

I went to Johnson & Wales for 4 years. This is something I get asked all the time. Obviously, this is a very personal decision, and everyone has different circumstances. This is just two peoples’ opinions on a complex topic. If you know someone who’s thinking of going to culinary school, please share this with them. And if you want to add to the conversation, you can DM me on Instagram at @chefswithoutrestaurants, or comment on this episode’s post when it’s up.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Ray Delucci and Line Cook Thoughts

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Line Cook Thoughts Instagram
Line Cook Thoughts Twitter
Line Cook Thoughts Website
Line Cook Thoughts Podcast

"How Line Cooks and Chefs Can Work Together to Better Kitchen Culture" - Washington DC City Paper

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CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.

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

Tue, 19 Oct 2021 02:00:00 -0400

This week my guest is Ray Delucci. He’s the founder of Line Cook Thoughts, a platform that shares the stories of food service workers. This is done through his website, social media, and podcast of the same name. Ray is an advocate for a better foodservice industry in regards to lifestyle and work environment, and believes that these workers’ stories should be heard.

Ray is a graduate of the Culinary Institute of America, and has been working in kitchens since he was a teenager. He recently left his restaurant job, and moved to Maryland to take a job in food manufacturing and R&D. We talk about that decision, and the current state of the restaurant industry. Our conversation touches on topics such as the labor shortage, leadership in the kitchen, work/life balance and why cooks are leaving the food industry. Ray talks about his podcast, and writing for Plate Magazine. At the time of our discussion, Ray was quarantining at home due to a breakthrough case of Covid. That lead us to talk about how Covid has affected the food industry, and we speculate about the what the near future might look like.

Also, I was a guest on the Line Cook Thoughts podcast, and that episode can be heard here.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Ray Delucci and Line Cook Thoughts

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Line Cook Thoughts Instagram
Line Cook Thoughts Twitter
Line Cook Thoughts Website
Line Cook Thoughts Podcast

“How Hospitality Workers Identify and Manage Stress” - Plate

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Founder Chris Spear’s personal chef business Perfect Little Bites

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Flavors Unknown with Emmanuel Laroche

Tue, 12 Oct 2021 02:00:00 -0400

This week my guest is Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like Unilever and Nestle.

In 2018 Emmanuel launched the Flavors Unknown podcast. Every other week he speaks to the chefs, pastry chefs, and bartenders who are creating tomorrow’s trends. Full disclosure… I was a guest this Spring, and you can hear me on episode 65.

Emmanuel has a master's degree in organic chemistry, and an internship for his MBA led him to this career in flavor manufacturing. On the show, you’ll hear his origin story. We also talk about his podcast, how and why he started it, and some takeaways from the guests he’s had on his show. Some of his guests include chefs Andrew McLeod, Levon Wallace, Philip Spear, Misti Norris, and today he’s releasing an episode with pastry chef François Payard.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Emmanuel Laroche

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Flavors Unknown Instagram
Flavors Unknown Twitter
Flavors Unknown Website
Flavors Unknown Podcast
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If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

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

Tue, 05 Oct 2021 02:00:00 -0400

This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization’s first-ever prize for local impact journalism. She recently left the newspaper to begin publishing The Food Section, a twice-weekly Substack newsletter that will bring original, inclusive, and independent food journalism to underserved cities and states across the American South. The Food Section launched on September 15th.

On the show, we talk about her experiences as a restaurant reviewer, the state of dining during Covid in South Carolina, and her decision to abstain from reviewing restaurants during the pandemic. We discuss whether or not a chef or restaurateur’s behavior should be considered when reviewing a place. And, of course, you’ll learn all about her newsletter The Food Section.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Hanna Raskin

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Hanna's Twitter
The Food Section
Article -"Unpublished 1936 guide to Black life in Charleston reveals city’s first restaurant critic"
Review- "Malagon serves marvelous food to those allowed into downtown Charleston restaurant"
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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 28 Sep 2021 01:00:00 -0400

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

On this episode, we discuss farm-to-table cooking, and being a responsible chef as it relates to your community and the environment. We talk about food waste, educating your customers, cultural appropriation, and mental health. And of course, we talk about Indian cooking, and his podcast.

Keith Sarasin

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Keith's Instagram
Keith's Website
Keith's Facebook
Recommended Reading: India: The Cookbook, The Illustrated Foods of India, Prashad Cooking with Indian Masters
Chef to Know: Chintan Pandya

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 21 Sep 2021 04:00:00 -0400

This week I have a short episode with chef Steven Lash, owner of Blue Duck personal chef service. If you haven't heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we received a lot of positive feedback.

After the outro, I kept recording, and we continued our conversation, which is what you will hear in this episode. We talk about culinary school and education, microgreens, and the foods that Steven won't eat. He shared advice for those looking to start a business, and we discuss who he thinks is underrated in the food world. Let us know what you think. We'd love the feedback.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Steven Lash

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Steven's Instagram
Blue Duck on Facebook
Blue Duck Website

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Marketing That Works with Matt Plapp

Tue, 14 Sep 2021 02:00:00 -0400

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

This episode was actually recorded as an Instagram live that I did with Matt. To be honest, I never thought that it would be a full podcast, but I was so blown away by our conversation that I just had to put it out there. Most of our conversation revolves around how to obtain customer data, and best use it in your marketing strategy. We talk about email lists and how often to send out an email. We discuss using your time and money effectively, and he gives tips on using the Upwork website when you’re ready to hire someone to help you.

And we’d love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we’re always looking for sponsors. Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes.

Matt Plapp

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Matt Plapp's Instagram
Matt Plapp's Website
Buy Matt's Book - Restaurant Marketing That Works
The MP TV Podcast
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Founder Chris Spear’s personal chef business Perfect Little Bites

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

Tue, 07 Sep 2021 02:00:00 -0400

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She’s a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration and wedding cakes, and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate’s first USA-hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center, California Culinary Academy, and the Western Culinary Institute of Portland. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food.

On the show, we discuss her upbringing, and how it shaped her culinary style. We talk about her career path, and her role as a culinary instructor, which now includes virtual instruction. Found out what her favorite ingredient is, and how to work fish sauce into a dessert.

And we’d love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we’re always looking for sponsors. Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes.

Erin Kanagy-Loux

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Erin's Instagram

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 31 Aug 2021 02:00:00 -0400

This week my guest is chef Steven Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures. He’s a veteran of the restaurant world, having worked in some of the top kitchens in Atlanta for over 15 years. Following the birth of his first daughter, he got out of the restaurant business in order to better support his young family. After a successful 20 year career in information technology, Stephen has returned to his first true passion – feeding people amazing food.

While Steven has a great story that I think everyone will enjoy, I know this episode will bring tremendous value to those who are either currently working as personal chefs, or looking to start a personal chef business. There's also some really great advice for anyone who has their own business. We discuss some of my favorite topics such as workflow tips, finding your niche, and free food. We're both big fans of working with AirBnB operators, and people who run vacation rentals. I think this is still an untapped market for those looking to acquire customers on a recurring basis. And I asked Steven about his deposit policy. This is something I’ve gone back-and-forth with over the past couple years, and I really loved his take on it. I’d love to hear what you think about this episode. What was your biggest takeaway? You can send me an email, DM, or reply to our posts on social media.

Steven Lash

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Steven's Instagram
Blue Duck on Facebook
Blue Duck Website

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Mon, 23 Aug 2021 16:00:00 -0400

This week, my guest is Bill Covaleski. He’s the brewmaster and co-founder of Victory Brewing Company. This year, Bill and co-founder Ron Barchet are celebrating 25 years of Victory. As someone who has successfully built and run a business for 25 years, Bill drops a lot of knowledge, and I think it’s beneficial whether you are running your own business, or have employees that report to you.

Bill talks about how he got into brewing, and the decision to start a brewery with his best friend Ron Barchet. We talk about trends in the industry, discussing everything from beer styles, to seltzers and non-alcoholic beer. In 2016 Victory became part of Artisanal Brewing Ventures, which also includes Southern Tier Brewing and Sixpoint Brewery. I asked Bill about that decision, and if he worried about being considered a sellout for becoming part of “big beer”.

Also, this week I’m doing something different. I wanted to work on some exclusive recipes using Victory beer. For this, I partnered with blogger Marilyn Johnson from the blog Philly Grub.

The first recipe is scrapple tacos with an apple/fennel/celery slaw, and served with an aji panca salsa using Victory’s Prima Pils. The second recipe is Oktoberfest Beer Truffles, using Utz pretzels and Victory’s Festbier. Head over to PhillyGrub.blog to find these exclusive recipes.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Bill Covaleski

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Bill's Instagram
Victory's Instagram
Victory Brewing Website
Victory's Twitter
Victory's YouTube

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, It would be much appreciated.

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

Mon, 16 Aug 2021 22:00:00 -0400

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

We discuss his career path, going viral on TikTok, and pasta-making tips. Hear about his challenges, new opportunities, and his take on the haters. I ask Ryan about his favorite tools, where he finds inspiration, and what his favorite pasta shape is. Any guesses?

Ryan Peters

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Ryan's Instagram
Ryan's TikTok
Ryan's Website
Ryan's Facebook Page
Ryan's YouTube

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 10 Aug 2021 00:00:00 -0400

This week I have chef and attorney Chris Yates. Chris occupies a unique space in the legal and hospitality industry. As a DC-based chef, Chris has worked for multiple Michelin-starred and James Beard Foundation recognized chefs and operators. Chris was on the opening management team for the critically and popularly acclaimed restaurant and bakery, Elle, earning a James Beard Semi-Finalist nomination for Best New Restaurant. His work as a chef has appeared in the Washington Post, Washingtonian Magazine, Washington City Paper, and Eater. Prior to becoming a chef Chris had years of trial experience as a public defender and criminal defense attorney, developing a reputation as an expert in the investigation and litigation of child welfare cases. Combining his knowledge of restaurant operations and management systems with impeccable legal skills Chris represents successful as well as new restaurants in business law matters such as real estate leasing, liquor licensing, contracts, branding and trademark, employment matters, and litigation.

On the show, we talk about how and why he's made these career transitions. We discuss some of his favorite foods, and his love of soy sauce. We also talk about many of the current issues in professional kitchens today such as employee wages, staffing shortages, toxic environments, and burnout.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Chris Yates

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Yates Law Instagram
Yates Law Website

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

How to Land Your Dream Cooking Gig

Tue, 03 Aug 2021 00:00:00 -0400

Where are the chefs who'd like to earn some extra money AND have an amazing experience? This week's podcast is for you. And please SHARE this. This is an amazing opportunity.

This week my guest is chef Bob Aungst. This episode is unlike any I’ve done before, as it’s essentially a job opportunity. I've wanted to have Bob on as a guest for a while, but this episode isn’t about him. Bob’s responsible for finding chefs for some of the most amazing experiences in the country. Would you want to cook at the Kentucky Derby? How about the U.S. Open? These are just a couple of the events that Bob has been responsible for staffing. If you’re a chef, and you’re looking for a temporary (or even possibly permanent) gig, then this episode is for you. These jobs pay great and are all-inclusive. You don’t have to pay for travel expenses, lodging, or any of that. This isn’t one of those scam-type opportunities that us chefs get emailed to us all the time. I’ve known chef Bob for a while, and also know chefs who’ve worked with him.

On this episode, you’ll hear all about the jobs, compensation package, and how to apply. You'll need to be able to hold your own at these events. Bob is looking for those with at least sous chef-level experience. For those out there who have a week or two to spare, and want to make a couple thousand dollars, this is a great opportunity. Bob‘s contact information is an episode, and below.

Bob Aungst

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Bob's Instagram
For job opportunities, contact Bob at Staffing@rockssticksandhell.com
Text of call Bob at 919-605-6033

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 27 Jul 2021 02:00:00 -0400

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

We talk about the transition from being a restaurant pastry chef, to overseeing Salesforce’s Ohana floor kitchens and barista programs across the company’s global towers. There are a lot of changes that come with a change like this. Bill discusses learning to be a better leader, and stepping away from the food.

We also talk about punk rock, and Brooks Headley, and hear about how the Killed by Dessert events came to be. If you’ve never heard of them, they were a series of collaborative dessert events he did with Christina Tosi, Lincoln Carson, Francisco Migoya, Michael Laiskonis, and Brooks Headley. If you’re a fan of pastry chefs, or want to hear about transitioning into the corporate food world, this episode’s for you.

Bill Corbett

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Bill's Instagram
Bill's Twitter
Killed by Dessert - Check out the video

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Using Artificial Intelligence to Combat Food Waste with Somdip Dey

Tue, 20 Jul 2021 02:00:00 -0400

This week's guest is Somdip Dey. He’s an embedded artificial intelligence scientist and engineer, turned entrepreneur, fighting a war against food waste. He’s the CEO of Nosh Technologies which provides mobile solutions to optimize consumers' food consumption, and reduces food waste in their households. He’s also a TEDx speaker.

We talk about food waste and some of the technologies helping to combat it. Somdip’s parents we in a horrible car accident, and he was sending them all his money to help with their medical bills. With no money left to buy groceries, he resorted to dumpster diving to survive. This was the seed that started his crusade. You don’t need to be a scientist to follow our conversation. Somdip does get a little bit nerdy about tech, but he breaks it down so it’s easy to understand. So, will AI take over and kill us like in The Terminator? Probably not. But it has helped him create some unique art, like the photo of him I’m using to promote this episode. He’s also begun creating music aided by AI.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Somdip Dey

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Somdip's Website, Bio and Links

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 13 Jul 2021 02:00:00 -0400

For Episode 100 of the podcast, my guest is Dan Ahdoot. He’s a standup comic, actor, writer, producer, and podcast host. He’s a national headliner who’s a frequent guest on The Tonight Show, and is currently acting on Netflix’s Cobra Kai. He's garnered fans as a character actor on the shows Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel’s Kickin’ It.

Dan’s show has hit #1 on the podcast charts, and his guests have included Jacques Pepin, Ruth Reichl, Padma Lakshmi, Henry Winkler, Paul F Tompkins, and Iliza Schlesinger. Starting in August, you can see him in a brand new Food Network cooking competition show called Raid the Fridge, and he’ll have a food memoir coming out soon called Lost Sole.

On the show, we talk about Persian food and cooking, luxury food ingredients, and the dining scene in general. You’ll hear how he went from pre-med to stand-up and acting, and now podcasting. And as a fan of Cobra Kai, I had to know if he was Team Daniel or Team Johnny.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Dan Ahdoot

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Listen to Green Eggs and Dan

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Get the Chefs Without Restaurants Newsletter

Visit Our Amazon Store (we get paid when you buy stuff)

Connect on Clubhouse

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 06 Jul 2021 02:00:00 -0400

This week my guest is Jonathan Bardzik. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TedX stage, written 4 books, and his new television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry. His work has been covered by USAToday, The Washington Post, and Food Network Magazine. Overcoming hurdles, including once setting the Christmas dinner table on fire, Jonathan celebrates 10 years in business this month.

On the show, we talk about how he started his cooking and speaking career, and he shares his advice on how you can start too. We discuss why he wanted to write cookbooks, and some tips for those listeners who might want to do the same. We talk about his new TV show, and improvisation while speaking and cooking. Jonathan also explains what the joy premium is, and how it’s related to charging for your work. How much joy does a dinner bring you? If you’re excited about an event, maybe you’d be ok with charging less. If it seems like the client might be challenging, and this is just a transactional event, you’d better get that money. What are your thought’s? Feel free to comment on Facebook, Instagram or shoot me a DM or email.

And next week is episode 100. I think this is quite the milestone. The episode will still be about food, but my guest is an actor whose resume includes the TV show Cobra Kai. Intrigued? Come back next week.

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Jonathan Bardzik

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Jonathan's Instagram https://www.instagram.com/jonathanbardzik/

Watch Seasons to Taste https://watch.revry.tv/details/35368

Jonathan's Website https://www.jonathanbardzik.com/
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CONNECT WITH US

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SUPPORT US ON PATREON

Get the Chefs Without Restaurants Newsletter

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Connect on Clubhouse

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 29 Jun 2021 02:00:00 -0400

This week I speak with Earl Arnette III. He is the chef and owner of Steez Catering, a personal chef and catering business based out of Baltimore, Maryland. This is one of our “Meet a Member” episodes. You’ll learn about his business, and we discuss topics like going to culinary school, what he wished he knew before starting a business, and mentors.

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

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Earl Arnette III - Steez Catering

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Steez Catering Instagram https://www.instagram.com/steezcatering/

Steez Caterng Facebook https://www.facebook.com/Steezcatering/

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CONNECT WITH US

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Clubhouse https://joinclubhouse.com/@chefsworestos

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Instagram https://instagram.com/chefswithourestaurants

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 22 Jun 2021 02:00:00 -0400

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

On this episode we discuss, scaling recipes, cooking on a boat, the original pepper used in Romesco sauce, atole, and being thoughtful when developing recipes. We also tackle the controversial topic of Maryland crab cakes and Old Bay. Where do you stand on the topic?

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

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DANIEL GRITZER

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Serious Eats Website https://www.seriouseats.com

Daniel's Instagram https://www.instagram.com/dgritzer

Daniel's Twitter https://twitter.com/dgritzer

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 15 Jun 2021 02:00:00 -0400

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

We talk a lot about the process of recipe development and testing. We discuss cooking equipment, oven calibration, and the subjectivity of taste. You’ll hear about the ins and outs of Serious Eats, and you’ll learn about olive oil, polyphenols, and perceived bitterness. Ever wonder if you should or shouldn’t blend olive oil in a blender? We get into that.

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

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DANIEL GRITZER

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Serious Eats Website https://www.seriouseats.com

Daniel's Instagram https://www.instagram.com/dgritzer

Daniel's Twitter https://twitter.com/dgritzer

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Jillian’s Instagram

Jillian’s Twitter

Jillian’s Facebook

A Conversation with Personal Chef Jillian Fae

Tue, 08 Jun 2021 02:00:00 -0400

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

She pursued her passion and further sharpened her skills by enrolling in the culinary program at Orange Coast College in Costa Mesa, California. During her time there, she volunteered for multiple extracurricular activities and charity events, excelled in her class, and was chosen to be a part of the ACF competing student team. After she and her teammates won the state and regional competitions, they went on to the National Competition to win a gold medal.

It was after these accomplishments that Jillian established Jillian Fae Chef Services, a personal chef business offering private on-site events as well as weekly in-home meal preparation. The business currently serves most of Southern California and is based out of the city of Temecula. She's dedicated to providing people with the best quality food and best service possible and specializes in creating seasonal menus customized to each individual client’s needs and desires.

This is one of our “Meet a Member” episodes. You’ll learn about her personal chef business. We talk about what she wished she knew before starting a business, and I ask her some fun, rapid-fire questions about food and cooking.

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

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Jillian Fae

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Jillian Fae’s Website

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

HUNGRY's Instagram

HUNGRY's Twitter

Jay-Z Teams with NFL Stars and Kevin Hart to Invest in Hungry's $20 Million Series B - Forbes

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

Tue, 01 Jun 2021 02:00:00 -0400

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

Over the past few years a lot of platforms like this have been popping up, so I wanted to get more details directly from Eman. Honestly, I’ve found that a lot of these platforms don’t actually seem to be beneficial to the chefs, which is why I’ve been skeptical about having an organization like this on the podcast. But, having done my research, it seems like hungry is a good option for chefs looking to expand their corporate catering business. That being said, I am not a user of their service, so do your own research. This was not a sponsored episode. I’m just hoping to provide value and information to the audience. We also talk about business basics, and Eman explains why he thinks successful entrepreneurs should have a co-founder.

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

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Eman Pahlavani and HUNGRY

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HUNGRY's Website

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 25 May 2021 02:00:00 -0400

On this week’s podcast, I have chef Thomas O’Gara. With more than 25 years of food and beverage experience, he’s spent most of his professional career working for Marriott. Last year Thomas started a new adventure as the vice president of culinary for Tessemae’s, an all-natural dressing and condiment producer based outside of Baltimore, Maryland.

On the show we discuss his experience with Marriott, implementing culinary programs across many of their properties. We talk about his new position at Tessemae’s, culinary trends and vegetable offal.

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

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Thomas O'Gara

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Thomas's Instagram

Tessemae's Instagram

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Buy Mike’s Cookbook “One-Beer Grilling”

Mike Lang - Food Photography for Weber Grills

Tue, 18 May 2021 02:00:00 -0400

On this week’s podcast, I have Mike Lang. Mike is not a chef, but he started a food blog called Another Pint Please. And while the name sounds like it would be focused on beer, it’s primarily focused on grilling. An amateur photographer, Mike started shooting the food he was cooking on his Weber Grill. His photos caught the attention of Weber’s marketing team, and this eventually led to Mike doing photography for Weber. Besides their website and social media, his photos have been used by Smithsonian, BuzzFeed, and even in Sports Illustrated magazine. Mike just released his first cookbook titled One-Beer Grilling. You can purchase it through his website, and the link is in the show notes.

On the show, we discuss why he started the blog, and how he connected with Weber. We talk grilling and beer, and he gives us some of his favorite resources.

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Mike Lang

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Learn About the Personal Chef Business with Chef Matt Collins

Tue, 11 May 2021 03:00:00 -0400

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

He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell’s Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events

We talk a lot about the personal chef business including client acquisition, marketing, customer demographics, what to charge, and being able to satisfy yourself creatively. We also discuss sourcing products, managing your time, and menu creation. Hear about his recent photoshoot, and learn who really created McGriddles.

Thanks to this week’s newest Patreon sponsor Scott Thompson. We appreciate the support.

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegars, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door.

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Matt Collins

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Matt’s Instagram

Matt’s Website

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Instagram https://instagram.com/chefswithourestaurants

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Connect with Matt on Facebook

Learn About Butchering and Charcuterie with Matt Levere

Tue, 04 May 2021 02:00:00 -0400

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

Butchery has become a passion of Matt’s. Besides learning how to utilize the whole animal through new cutting techniques, he also enjoys curing meat and making charcuterie. He recently started a YouTube channel where he shows people how to make charcuterie at home. If you’re in the Washington D.C. area, Matt the Butcher meat products can be found at Vignola Gourmet Italian market in Rockville, Maryland.

We talk about how he got into butchery after realizing he wasn’t going to be a marine biologist like he’d originally hoped. You’ll hear stories about his job at an upscale resort, and his adventures in Europe. Find out how Covid led to him breaking down meat shares, starting his retail meat business, and launching a YouTube channel.

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Matt the Butcher

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Matt’s Instagram

Matt’s YouTube Channel

Matt’s Website

Buy the book The Art of Beef Cutting – Kari Underly

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Instagram https://instagram.com/chefswithourestaurants

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

YouTube https://bit.ly/3xhnDYV

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our referrals, have been a guest, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Keepwell Vinegar Instagram

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

Mon, 26 Apr 2021 20:00:00 -0400

Sarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage crops. Because they're former pastry chefs, they wanted pantry items that were as local and sustainable as the fresh ingredients they work with every day. Today, Keepwell Vinegar and White Rose Miso produce dozens of acid and koji-driven fermentations for chefs & bartenders alike. So, if you'd like to learn more about vinegar and miso, I think you'll love this podcast episode.

We talk about their culinary background, which includes working at Baltimore’s Woodberry Kitchen, and how they started making vinegar and fermented products. We discuss some innovative ways to use their items, and how to best store them. So, can miso expire? We discuss that. They also share who some chefs using their products are, and we get into the true cost of food. You’ll also learn about vinegar pie and sorghum molasses.

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Keepwell Vinegar & White Rose Miso

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White Rose Miso Instagram

The Keepwell Vinegar Website

Keepwell Vinegar Facebook Page

Buy the book Acid Trip

Chefs and restaurants mentioned in this episode: Cadence Restaurant, Ari Miller, Johnny Spero, Woodberry Kitchen, Randy Rucker, River Twice Restaurant, Ardent Restaurant, Ariel Welch, and Michael Harlan Turkell

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

YouTube

The Brooklyn Bugs Website

Learn About Eating Insects with Joseph Yoon of Brooklyn Bugs

Tue, 20 Apr 2021 02:00:00 -0400

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

Brooklyn Bugs is an advocate for edible insects, and their mission is to raise appreciation and awareness for them through delicious, educational, and creative programming. Their work has been featured on the Smithsonian Channel, New York Times, NPR, Food and Wine, and Gizmodo, as they strive to introduce edible insects as a sustainable source of protein that can be found in your pantry, eaten as a snack, and beautifully plated by chefs.

Joseph first got into edible insects as a collaboration with artist Miru Kim. She’s someone he had really wanted to work with, and she was looking to serve insects for people to eat as part of her Phobia/Phagia project.

Besides being a sustainable protein source, in the right hands, insects are also delicious. We discuss a few of the ways that Joseph likes to use them, and we talk about the parallels between eating insects and offal. If you’ve ever wanted to learn more about edible insects, this is the podcast episode for you.

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Joseph Yoon

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Brooklyn Bugs Instagram

Brooklyn Bugs Facebook Page

Brooklyn Bugs Twitter

Lots of other links to Joseph’s work

Miru Kim

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

The Uncertainty Mindset (Substack)

The Uncertainty Mindset with Author and Professor Vaughn Tan

Tue, 13 Apr 2021 02:00:00 -0400

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

We discuss some of the similarities he found while working with these culinary R&D teams, and we reflect a bit on the past year, which has provided quite a bit of uncertainty. We also talk about goal-setting, challenging yourself, his new project called IDK, pizza-making and eating meat, meat substitutes and vegetables.

Thank you to this week’s sponsor Olive & Basket. To order their oils, vinegars and specialty food products, check out their website https://oliveandbasket.com/. You can also find them on Instagram @oliveandbasket

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Vaughn Tan

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Vaughn’s Instagram

Vaughn’s Twitter

Vaughn’s Website

The Uncertainty Mindset (Book)

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

The Larder Restaurant Website

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

Tue, 06 Apr 2021 02:00:00 -0400

This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts OurCookQuest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.

Rich and I have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and Jeremy. We start with a little backstory about how they got into food and cooking, and how they started using koji and miso. We talked about some of the innovative uses of koji, and they even tease a couple of upcoming projects they have in the works. They also want to turn the tables and asked me a bunch of questions. So we talked a little bit about some of my favorite things to make.

We’ll be doing a giveaway of their book Koji Alchemy. So if you head over to our Instagram, which is @ChefsWithoutRestaurants, you’ll find all the info on how to enter and win a copy of this fantastic book. If you’re ready to learn about koji and miso, you’re going to want to win this book.

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Rich Shih & Jeremy Umansky
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Rich’s Instagram

Jeremy’s Instagram

Rich’s Twitter

The OurCookQuest Website

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Get the Chefs Without Restaurants Newsletter

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Baltimore Home Cook Instagram

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

Tue, 30 Mar 2021 02:00:00 -0400

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

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Laurie Boucher
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Boula Boards

Textured Luni Boards

Sardinian Brass Cutters

Pasta Jewelry

Arcobaleno Pasta Extruders

For more pasta talk, check out our podcasts with chefs Hari Cameron and Tony DiGiulian

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CONNECT WITH US

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Get the Chefs Without Restaurants Newsletter

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Connect on Clubhouse

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

JL Jupiter’s visit to Jennifer’s pop-up

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

Tue, 23 Mar 2021 02:00:00 -0400

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

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Jennifer Zavala
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Jennifer’s Instagram https://www.instagram.com/foxyladychef/

Juana Tamale Instagram https://www.instagram.com/juanatamale/

Jennifer's Twitter https://twitter.com/foxyladychef

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CONNECT WITH US

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SUPPORT US ON PATREON

Get the Chefs Without Restaurants Newsletter

Visit Our Amazon Store (we get paid when you buy stuff)

Connect on Clubhouse

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 16 Mar 2021 02:00:00 -0400

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

She has always enjoyed cooking at home, and would regularly cook for her friends. Not able to find the food she grew up eating, in 2019 she decided to start Otabe, a pop-up in Washington D.C. that focuses on Japanese comfort food, which she hopes to turn into a more permanent endeavor.

We talk about moving to, and touring the world with the NFL, the future of Otabe, a few of her favorite cookbooks, and of course, Japanese cooking including okonomiyaki, dashi and cooking with donabe.

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Masako Morishita
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The Otabe Instagram https://www.instagram.com/otabe_dc/

The Otabe Facebook Page https://www.facebook.com/otabeDC

Toiro Kitchen and Donabe https://toirokitchen.com/

Donabe Cookbook https://amzn.to/30MB3y2

The Gaijin Cookbook https://amzn.to/3rOt9jz

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CONNECT WITH US

================

SUPPORT US ON PATREON

Get the Chefs Without Restaurants Newsletter

Visit Our Amazon Store (we get paid when you buy stuff)

Connect on Clubhouse

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 09 Mar 2021 02:00:00 -0500

On this week’s show, I speak with Lisa Donovan. She’s a pastry chef and James Beard award winning writer. She’s helmed the pastry kitchens of some of the most important restaurants in the country, including Husk in Nashville, and has kept her whole life afloat by making, writing on and thinking about food - including consulting, recipe development, selling pies out of the trunk of her car and creating the now retired Buttermilk Road Sunday Suppers

While Lisa is a pastry chef, this isn’t really a discussion about kitchens, though we do touch on that. She writes full time now, and her first book, Our Lady of Perpetual Hunger was released in August, 2020. Most of our discussion revolves around the process of, and decision to write her memoir, and everything that came along with it. We discuss the current state of the restaurant industry, getting comfortable with your audience even when it’s not who you expected it to be, and I get to talk to her about chess pie.

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Lisa Donovan
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Lisa’s Instagram https://www.instagram.com/lisamariedonovan/
Lisa’s book Our Lady Of Perpetual Hunger
Lisa’s Twitter https://twitter.com/ButtermilkRoad
Lisa’s recipe for Buttermilk Chess Pie https://bit.ly/3qo66u9

================

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 02 Mar 2021 02:00:00 -0500

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

Christina wanted to share what she’d learned about food and cooking, and Christina Cooks was born. She started a cooking show on PBS (and won an Emmy in her first season), and has published eight cookbooks. While Christina maintains a vegan diet, she isn’t preachy about it.

We talked about her early days working in a professional kitchen, her journey to wellness, and how she built and grew the Christina Cooks brand.
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Christina Pirello
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Christina’s Instagram https://www.instagram.com/christinacooks/
Christina’s Facebook https://www.facebook.com/Christina-Cooks-128390873854198/
Christina’s Twitter https://twitter.com/christinacooks
Christina’s YouTube https://www.youtube.com/channel/UCBXoC4tWh8HHUJr7SuPm1hA
The Christina Cooks Website https://www.christinacooks.com/

================

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================

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 23 Feb 2021 02:00:00 -0500

On the Chefs Without Restaurants podcast this week I have pastry chef Bria Taylor. She’s the owner of Killa Cakes, a Washington D.C. area cake business. Trained in graphic arts, Bria has no formal training in baking. In fact, she is completely self-taught.

We discuss learning to bake, the process of starting a business, big flavors, and the possibility of a sandwich pop-up.

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Bria Taylor
==========

Bria’s Instagram https://www.instagram.com/killacakes/
The Killa Cakes Website https://www.killacakes.com/

================

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================

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 16 Feb 2021 02:00:00 -0500

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

Previously, April was a culinary instructor at Lincoln Culinary where she received the presidents excellence award for instruction, and she was the culinary teacher of the year. She’s also been a forklift driver and bounty hunter.

In our discussion we talk about teaching, internships and staging, comfort food and nostalgia, sharing recipes, and the loneliness of entrepreneurship.
If you like the show, click the subscribe button, and if you listen on Apple podcasts, I’d love it if you could write and review the show.

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April DuBose
==========

April’s Instagram https://www.instagram.com/duboseapril/
Baltimore Outreach Services http://www.baltimoreoutreach.org/programs/services-for-women/

================

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================

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Mon, 08 Feb 2021 23:00:00 -0500

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

Shola just finished a month long chef-in-residence program at the Stone Barnes Center in New York with chef Dan Barber. While there, he prepared his native Nigerian cuisine, using the bounty of the Hudson Valley. We talk about this experience, as well as staging, cultural appropriation and classical cooking techniques.

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Shola Olunloyo
==========

Shola's Instagram https://www.instagram.com/studiokitchen/
Shola's Twitter https://twitter.com/Studiokitchen
The Studio Kitchen Website https://www.studiokitchen.com/

================

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 02 Feb 2021 04:00:00 -0500

This week, I have Michael Twitty. He's a food writer, independent scholar, culinary historian and historical interpreter personally charged with preparing, preserving and promoting African American foodways, and its parent traditions in Africa and her diaspora, and the food culture of the American South.

Michael is a Judaic Studies teacher from the Washington DC area, and his interests include food culture, food history, Jewish cultural issues, African American history, and cultural politics. He started the blog Afroculinaria 10 years ago. His book, The Cooking Gene won the James Beard award in 2018 for both Book of the Year, and best food writing.

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Michael Twitty
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Michael's Instagram https://www.instagram.com/thecookinggene/
The Cooking Gene Facebook Page https://www.facebook.com/thecookinggene
Michael's Twitter https://twitter.com/KosherSoul
The Afroculinaria Website https://afroculinaria.com/
Buy his book The Cooking Gene

================

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Founder Chris Spear’s personal chef business Perfect Little Bites

The Season 2 Trailer for The Chefs Without Restaurants Podcast

Wed, 27 Jan 2021 10:00:00 -0500

Welcome to season two of the Chefs Without Restaurants podcast. I'm your host, Chris Spear. On the show, I have conversations with culinary entrepreneurs, and people in the food and beverage industry who took a different route. They're caterers, research chefs, personal chefs, cookbook authors, food truckers, farmers, cottage bakers, and all sorts of culinary renegades. I, myself, fall into the personal chef category, as I started my personal chef business Perfect Little Bites 10 years ago. And while I started working in kitchens in the early 90s, I've never worked in a restaurant unless you count Burger King.

I'm really excited to share Season Two with you. I've taken the past month off to record a bunch of new shows and get them ready for release. The show will be returning next week on Tuesday February 2nd, 2021 with culinary historian Michael Twitty. Michael's book The Cooking Gene won the James Beard award for Book of the Year in 2018. You'll also be hearing from Chef Shola of Studio Kitchen. He's currently working up in New York at the Stone Barns center with Chef Dan Barber, doing a month long residency. I speak with Daniel Gritzer from Serious Eats, Christina Pirello of Christina Cooks, chefs Matt Collins and April DuBose, Laurie Boucher who's known on Instagram as @Baltimorehomecook, and you'll hear from Matt the Butcher.

These are some of the guests that will be on the show this season. For a taste of our conversations, you can hear some clips from these episodes in just a minute. I'd love it if you'd subscribe to the show. And if you listen on iTunes, a rating and review would be great. Also, I've launched a Patreon so that listeners can help support the show. And if you have a business and would like to sponsor a few shows, I'd love that. Please reach out to me at ChefsWithoutRestaurants@gmail.com. And thank you so much to all the listeners. I really appreciate your support.

================

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Tue, 29 Dec 2020 04:00:00 -0500

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

You can find Charles sharing his recipes, and kitchen musings, on Twitter, Instagram, Facebook and Pinterest. He also has a Patreon where you can pay $6/month for exclusive recipes, kitchen tips and advice for all things culinary. You can find links to all of the social media platforms below.

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Charles Hunter III
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Charles's Instagram https://www.instagram.com/thesaltedtable
Charles's Facebook https://www.facebook.com/thesaltedtable
Charles's Twitter https://twitter.com/thesaltedtable
Charles's Pinterest https://twitter.com/thesaltedtable
Charles's Patreon https://www.patreon.com/thesaltedtable
The Salted Table Website https://www.thesaltedtable.com

================

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================

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Connect on Clubhouse

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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

Mon, 21 Dec 2020 04:00:00 -0500

On this weeks show I have Ryan Dumapit. He has a degree in pastry arts, and food service management. But Ryan doesn’t have a singular path in the food industry. In fact, he also went to school for IT, and has worked for a point of sale company, as well as a fitness company. We talk about many of the positions he’s held including being a district manager for a contract food service company, and working logistics for a large grocery chain. He also partnered with a mutual friend of ours on a catering project called called Fil Amazing Foods, and has his own desserts company called CaSey B’s. Unfortunately, due to the Covid pandemic, both of these ventures have been put on hold for a while.

Ryan is a first generation Filipino American, so we talk about Filipino food, and his experience growing up. He also talks about about job choices, and the struggle of doing something you love for career, vs having a job that can pay the bills.

And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to chefswithoutrestaurants.org to sign up for our mailing list. The link can also be found in the show notes.

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Ryan Dumapit
==========

CaSey B's Instagram https://www.instagram.com/bakedbycaseybs/
CaSey B's Facebook https://www.facebook.com/CaSeyBees
Fil Amazing Food's Instagram https://www.instagram.com/filamazingfoodsnj/
Fil Amazing Food's Facebook https://www.facebook.com/FilAmazingFoods

================

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Founder Chris Spear’s personal chef business Perfect Little Bites

In Pursuit of Better BBQ - Chef Alex Smith

Mon, 14 Dec 2020 04:00:00 -0500

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

The past few years, Alex has focused on barbecue, working at Mighty Quinns, Hometown BBQ (both Brooklyn and Miami), and even going to Paris to help open Melt barbecue.

You’re going to hear about his career path, and what he’s learned from opening a number of restaurants. I also got to talk to him about what he's working on now, and what’s next.

And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to chefswithoutrestaurants.org to sign up for our mailing list. The link can also be found in the show notes.

==========

Alex Smith
==========

Alex's Instagram https://www.instagram.com/chefalexsmith

================

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================

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Founder Chris Spear’s personal chef business Perfect Little Bites

Pastry Chef Monica Glass on Exploring Opportunities Outside of Restaurants

Mon, 07 Dec 2020 04:00:00 -0500

On this week's Chefs Without Restaurants podcast, I speak with Philadelphia pastry chef Monica Glass. Upon graduating from Penn State, Monica moved to New York City to embark on a career in public relations. But after a brief stint in the corporate world, she realized she felt more at home in front of an oven than behind a desk. Monica set out to improve her culinary skills with an apprenticeship under Deborah Racicot, executive pastry chef at New York City’s Gotham Bar and Grill. After seven months of moonlighting as an extern, Monica enthusiastically joined the team at Gotham Bar and Grill full time. She continued to develop and refine her skills, working with chefs Michael Laiskonis, Eric Ripert and Ken Oringer, to name just a few.

In 2015, Glass moved back home to Philadelphia to accept the role of Corporate Pastry Chef with Constellation Culinary Group, where she oversaw the pastry program for company operations from Massachusetts to Florida for 4 years. After working in high prestige, high volume kitchens for the past 15 years, Monica is now embarking on a new adventure on her own consulting with restaurants, bakeries, cafes, brands, and food and lifestyle publications, as well as navigating the virtual class landscape and building a brand herself.
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Monica Glass
==========

Monica's Instagram https://www.instagram.com/chefmoni/
Monica's Website http://chefmonicaglass.com/
Monica's Facebook Page https://www.facebook.com/chefmonicaglass
Monica's Twitter https://www.facebook.com/chefmonicaglass

================

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Founder Chris Spear’s personal chef business Perfect Little Bites

Caterer Sam Hefter Brings the Taco Party to the People

Mon, 30 Nov 2020 04:00:00 -0500

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

Sam is very open about how he started, and continues to run his business, and would love for people to reach out to him if they have any questions about starting their own catering business. He can be reached by email at heftercatering@gmail.com, and all of his social media links can be found below.

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Sam Hefter
===========================

Sam's Instagram https://www.instagram.com/heftercateringkc/

The Hefter Catering Website https://www.heftercatering.com/

Hefter Catering Facebook Page https://www.facebook.com/Hefter-Catering-633042970455367

================

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Founder Chris Spear’s personal chef business Perfect Little Bites

Exploring Gullah Geechee Cuisine with Chef Amethyst Ganaway

Mon, 23 Nov 2020 04:00:00 -0500

In this episode of the Chefs Without Restaurants podcast, host Chris Spear welcomes Chef Amethyst Ganaway to discuss her culinary journey, which spans over a decade in both front-of-house and back-of-house roles. Amethyst shares her deep-rooted connection to Gullah Geechee cuisine, offering insights into how her heritage and upbringing in North Charleston, South Carolina, have shaped her approach to cooking and food writing.

Episode Highlights:

Amethyst's Culinary Journey: From her upbringing in North Charleston to her current life in Albuquerque, Amethyst discusses how her experiences have influenced her culinary path. She explains the importance of distinguishing North Charleston from downtown Charleston and shares her observations on gentrification and its impact on local communities and food culture.
Gullah Geechee Cuisine: Amethyst delves into the rich history and traditions of Gullah Geechee cuisine, emphasizing the importance of preserving this unique culinary heritage. She discusses how her cultural background influences her cooking and why it's crucial to educate others about the political and social aspects of food.
The Politics of Food: The conversation takes a deep dive into the political nature of food, particularly concerning Black and Brown communities. Amethyst speaks about the challenges of navigating the food industry and the need for diverse voices in food media and writing. She also touches on her experiences with food writing and why it's essential for her to share her perspective, even if it means educating others along the way.
Future Aspirations: Although the pandemic has brought uncertainties, Amethyst talks about her future goals, including her interest in doing pop-ups and her recent opportunity with America's Test Kitchen. She reflects on her love for food, culture, and community and what she hopes to accomplish moving forward.

You can find her work on her website Geechie Gordita, as well as in Food & Wine, Plate, Serious Eats, Garden & Gun and Eater.

Amethyst Ganaway

Amethyst's Instagram https://www.instagram.com/thizzg/
Amethyst's Website http://www.geecheegordita.com/

Amethyst's Twitter https://twitter.com/ExcuseMyFly

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

Mon, 16 Nov 2020 04:00:00 -0500

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

Passion for documenting issues surrounding food and farming has driven her work, and led to numerous projects, publications, exhibitions, and awards, most notably shooting cover stories for Modern Farmer magazine.

She has a BS in natural resources management and engineering, a master's degree in both creative arts in education and elementary education, and is a graduate of the photo journalism and documentary photography program at the International Center of Photography.

We discuss:

· her new book

· her process for photographing farm animals

· biodiversity and why heritage breeds are important

· the pros of eating heritage breed animals over commercial breeds

· animal domestication

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Aliza Eliazarov
===========================

Aliza's Instagram https://www.instagram.com/aliza.eliazarov/

Aliza's Facebook Page https://www.facebook.com/Aliza.Eliazarov.Photography

Aliza's Website https://alizaeliazarov.com/

Buy Aliza's Book "On the Farm" https://www.penguinrandomhouse.com/books/611731/on-the-farm-by-aliza-eliazarov/

================

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Founder Chris Spear’s personal chef business Perfect Little Bites

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

Mon, 09 Nov 2020 04:00:00 -0500

On the podcast this week, I have chef Tu David Phu. Tu is a first generation Vietnamese-American, born and raised in Oakland, California. You might know him from season 15 of the Bravo Tv show Top Chef. He’s also a San Francisco Chronicle Rising Star Chef.

Tu uses the medium of food as a vessel for meaningful work like cooking with incarcerated men in San Quentin, and being a community ambassador in Oakland, working with Asian Health Services and the Oakland Asian Cultural Center.

We discuss his upbringing, and what life was like for his family, coming to the United States after enduring two wars. Tu dealt with food insecurity, struggled with identity, and experienced some confusion around the foods that he ate growing up. We talk about Vietnamese restaurants, how he got into cooking professionally, and touch on his experience on Top Chef.

You can find cooking tutorials on his website cheftu.com, and he’s also started an E-commerce shop called Tumami Spices where you can order kimchi, pho kits, Asian snacks, spice blends and more.

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Tu David Phu
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Tu’s Instagram https://www.instagram.com/cheftudavidphu/
Tumami Spice's Instagram https://www.instagram.com/tumamispices/
Tu’s Twitter https://twitter.com/ChefTuDavidPhu
Tu's Website https://cheftu.com/
The Tumami Spices Website https://www.tumamispices.com/
Tu's YouTube Page https://www.youtube.com/channel/UCPuGaes2VClM9OomDOQ976w

================

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Founder Chris Spear’s personal chef business Perfect Little Bites

A Conversation with Pastry Chef Kate Holowchik of Lionheart Confections

Mon, 02 Nov 2020 04:00:00 -0500

This week I speak with pastry chef, and self-proclaimed culinary renegade Kate Holowchik. After working her way through some of Boston's eclectic kitchens, she's now finding her personal voice with the launch of Lionheart Confections. Her desserts are a mix of the refined, with a touch of nostalgia.

We discuss:

empowering your staff
standing up for yourself
toxic work environments
food as intellectual property
pop-ups

and so much more

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Kate Holowchik and Lionheart Confections

===========================

Kate's Instagram https://www.instagram.com/kholowchik/

Lionheart Confections Instagram https://www.instagram.com/lionheartconfections/

===========================

CONNECT WITH US

===========================

SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

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

Mon, 26 Oct 2020 04:00:00 -0400

This week I speak with Kareem Queeman, better known as Mr. Bake. He’s the owner and operator of Mr. Bake Sweets, a small dessert studio located in Largo, MD. He’s been baking for 20+ years.

In the years that Mr. Bake Sweets has operated, he's done a few television appearances on Food Network, Fox, ABC, and Discovery Family. He's also a 2020 Business of Pride honoree by the Washington Business Journal. Mr. Bake prides himself on diversity, inclusivity, community outreach and always making the world a better place, one cake at a time.

We discuss:

· how he got onto cooking TV shows

· representation, especially for chefs of color, and those in the LGBTQ community

· branding

· taking your business to the next level

· baking with cake mixes and using scales

· so much more…
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Mr. Bake

===========================

Mr. Bake's Instagram https://www.instagram.com/mrbakesweets/

Mr. Bake's Website https://www.mrbakesweets.com/

Mr. Bake's YouTube https://www.youtube.com/channel/UCA4S5JCUFPPuJTXeL_GnOdg
===========================

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SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 19 Oct 2020 04:00:00 -0400

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

We also talk about food. From his Atlantic Beach Pie, to the famous Shrimp & Grits that Crook’s Corner helped put on the map. Bill has authored two cookbooks, been nominated for a number of James Beard awards (and won one), and was the owner of the Cat’s Cradle music venue.

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Bill Smith

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Bill’s Instagram https://www.instagram.com/chulegre/

The Crook’s Corner Website https://crookscorner.com/

Bill’s cookbook Seafood in the South https://amzn.to/349G0Dv

==================

CONNECT WITH US

==================

SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants
Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 12 Oct 2020 04:00:00 -0400

On the podcast this week I have chef Brendon Hudson. He’s owner and chef of Liliahna catering company. Brendon was recently voted Best Chef by Baltimore Magazine’s readers poll.

We discuss the state of the catering and personal chef business, the rise of the micro-wedding, the Thumbtack platform and more.

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Brendon Hudson

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Liliahna’s Instagram https://www.instagram.com/liliahnaa/

Liliahna’s Facebook Page https://www.facebook.com/liliahnaa/

The Liliahna Website https://www.liliahna.com/

===========================

CONNECT WITH US

===========================

SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 05 Oct 2020 04:00:00 -0400

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

We discuss:

· Getting into the culinary R&D field

· Knowing when it’s time to move on

· Growing your staff

· The “yes chef” mentality

· and much more

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Kimberly Schaub

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Kimberly’s Instagram https://www.instagram.com/peasonmoss/

Kimberly’s Twitter https://twitter.com/PeasOnMoss

Peas on Moss Facebook Page https://www.facebook.com/PeasOnMoss

Justin’s YouTube https://www.youtube.com/c/justinkhannatv

The Peas on Moss Podcast https://podcasts.apple.com/us/podcast/peasonmoss-podcast/id1119574897

The Peas on Moss Website https://www.peasonmoss.com/

===========================

CONNECT WITH US

===========================

SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 28 Sep 2020 04:00:00 -0400

This is part 2 of a discussion I had with chef Justin Khanna. If you haven't listened to part 1 yet, I suggest listening to it first, as this episode jumps right into the middle of our discussion. On the podcast this week I have chef Justin Khanna. He's the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Repertoire Podcast (formerly The Emulsion podcast), and has a YouTube channel that has more than 20,000 subscribers. Justin spent a number of years working in, and staging in, some of the best restaurants in the world including Per Se, Grace, Noma and Frantzen. This is part one of our interview. Part two will be released next.

We discuss the transition from restaurant cooking to the personal chef & event business. We talk about staging, content creation, podcasts & YouTube. Justin and I also get into pop-ups, charging for your services, and best practices from the world’s best chefs.

JUSTIN KHANNA

The Repertoire Podcast (formerly The Emulsion)
The Repertoire Courses and Newsletter
Justin's Website
Justin's Instagram, Twitter, Facebook Page, YouTube, and TikTok

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Mon, 21 Sep 2020 04:00:00 -0400

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

We discuss the transition from restaurant cooking to the personal chef & event business. We talk about staging, content creation, podcasts & YouTube. Justin and I also get into pop-ups, charging for your services, and best practices from the world’s best chefs.

JUSTIN KHANNA

The Repertoire Podcast (formerly The Emulsion)
The Repertoire Courses and Newsletter
Justin's Website
Justin's Instagram, Twitter, Facebook Page, YouTube, and TikTok

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

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

Mon, 14 Sep 2020 04:00:00 -0400

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

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Mike Tholis and Rendezvous Farm

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Rendezvous Farm Instagram https://www.instagram.com/rendezvousfarmmd/

Rendezvous Farm Website https://rendezvousfarmmd.square.site/

Rendezvous Farm Facebook Page https://www.facebook.com/Rendezvous-Farm-MD-289982475255630

Some of Mike’s favorite resources are:

Urban Farmer Curtis Stone’s YouTube https://www.youtube.com/channel/UC-BlDCX__nCLs_ZF9meYQbw

Jesse Frost’s Farming YouTube https://www.youtube.com/channel/UCejgtTHroWI5sF_2-fuiF4Q

===========================

CONNECT WITH US

===========================

SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurants
Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list
Visit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=true
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Like our Facebook page https://www.facebook.com/chefswithoutrestaurants
Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants
Join the conversation on Twitter https://twitter.com/ChefsWoRestos
Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

Buy Matt’s Cookbook Homegrown

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

Tue, 08 Sep 2020 04:00:00 -0400

On today's show, we have Matthew Jennings, a chef and consultant who is also the Vice President of Culinary at Healthy Living Market & Cafe in Vermont. Along with Jason Rose, Matt is the founder of Full Heart Hospitality.

Prior to his current role, he owned and was the chef at Farmstead restaurant and cheese shop in Providence, and later opened Townsman restaurant in Boston. He is the author of the cookbook "Homegrown" and has been nominated for several James Beard awards. In our conversation, we discuss Matt’s decision to transition from owning a restaurant to consulting, and his new position at Healthy Living Market. He also shares details about his upcoming project, Red Barn Kitchen, which he’ll be starting with his wife Kate.

MATTHEW JENNINGS

Matt’s Instagram https://www.instagram.com/matthewjennings/

Instagram for Healthy Living Vermont, Full Heart Hospitality and Red Barn Kitchen

Matt’s Twitter https://twitter.com/matthewjennings

Full Heart Hospitality Website https://fullhearthospitality.com/

Red Barn Kitchen Website https://redbarnkitchenvt.com/

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

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

Mon, 31 Aug 2020 12:00:00 -0400

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

Jensen is really interested in sharing the stories of people in the hospitality industry who are the unsung heroes. Amazingly, he’s done a live-stream podcast every single day since Covid started the second week in March.

This episode isn’t really about podcasting. It’s about restaurant culture, investing in your people, chefs and branding, and the evolution of the hospitality industry.

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Jensen Cummings

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Best Served Instagram https://www.instagram.com/bestservedpodcast/

Best Served Twitter https://twitter.com/BestServedPod

Best Served Podcast https://www.bestservedpodcast.com/

Jensen Cummings Facebook https://www.facebook.com/chef.jensen.cummings

Best Served Podcast Facebook Page https://www.facebook.com/BestServedPodcast

Best Served YouTube https://www.youtube.com/channel/UCWs6MzEhUjFsI0GCeqHKPYQ

================

CONNECT WITH US

================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 24 Aug 2020 12:00:00 -0400

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

Jamie and I talk about this new program, as well as some of the other things they’re doing like co-packing, working on shelf stable ingredients, cooking for smaller private events and their new AirBNB accommodation. We also discuss the annual Roots conference that they host, and conferences in general.

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Jamie Simpson

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Jamie Simpson Instagram https://www.instagram.com/james_simpson86/

The Chef's Garden Instagram https://www.instagram.com/the_chefs_garden_ohio/

The Culinary Vegetable Institute Instagram https://www.instagram.com/culinaryvegetableinstitute/

The Chef's Garden Website https://www.chefs-garden.com/

The Chef's Garden Facebook Page https://www.facebook.com/TheChefsGarden

Farmer Lee Jones Instagram https://www.instagram.com/farmerleejones/

================

CONNECT WITH US

================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 17 Aug 2020 13:00:00 -0400

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

Line Cook Thoughts

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Line Cook Thoughts Instagram https://www.instagram.com/linecookthoughts/

Line Cook Thoughts Twitter https://twitter.com/Cookthoughts

The Line Cook Thoughts Podcast on ITunes https://podcasts.apple.com/us/podcast/line-cook-thoughts/id1447451948

The Line Cook Thoughts Facebook Page https://www.facebook.com/Line-Cook-Thoughts-471027800093955/

===========================

CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 10 Aug 2020 04:00:00 -0400

On this podcast I have Brandon Baltzley. Brandon is the owner of Brandon Baltzley Fitness & Nutrition, as well as a personal trainer and wellness coach at Planet Fitness, and the co-owner of The Buffalo Jump restaurant on Cape Cod with his wife. Brandon is also a chef with more than 20 years in the restaurant business, which he left for good at the beginning of the year. Battling substance abuse and obesity, Brandon decided that for the sake of both his mental and physical health, he would need to leave the restaurant business to lead a health lifestyle. Now that he’s seen some personal success with fitness and nutrition, he wants to help others with their goals, especially those in the hospitality business. Besides health and wellness, we also discuss turning his pop-up The Buffalo Jump into a brick and mortar restaurant, the state of the restaurant industry and what a post-Covid industry might look like.

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Brandon Baltzley

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Brandon’s Instagram https://www.instagram.com/brandonbaltzley/

The Buffalo Jump Instagram https://www.instagram.com/thebuffalojump/

Brandon’s Twitter https://twitter.com/BrandonBaltzley

Brandon’s Website https://www.brandonbaltzley.com/

The Buffalo Jump Website https://www.thebuffalojump.com/

The Buffalo Jump Facebook Page https://www.facebook.com/thebuffalojumprestaurant/

==============

CONNECT WITH US

================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 03 Aug 2020 14:00:00 -0400

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

On the show we discuss:

· pricing of personal chef dinners

· landing gigs out of state

· cultural appropriation, fusion and cooking food you love

· content creation and marketing

· cooking competitions

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Kisha Washington

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Kisha’s Instagram https://www.instagram.com/chefkish_dyan/

The Key Ingredient Website https://www.thekeyingredientllc.com/

The Key Ingredient Facebook Page https://www.facebook.com/Thekeyingredientllc/

The Kitchen Spectrum Instagram https://www.instagram.com/thekitchenspectrum/

The Kitchen Spectrum Website https://www.thekitchenspectrumcollective.com/

The Cookz Creed Foundation Instagram https://www.instagram.com/cookzcreedfoundation/

The Cookz Creed Website https://www.cookzcreedfoundation.org/

================

CONNECT WITH US

================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos.

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

Tue, 28 Jul 2020 04:00:00 -0400

On this week’s podcast I speak with chef Hari Cameron. Hari is the chef consultant at Arcobaleno, as well as the chef partner at Grandpa Mac. I met Hari a few years ago when he was the chef and owner of a(MUSE.) restaurant in Rehoboth, Deleware, a restaurant that he closed on New Year’s Eve 2019. We discuss the move from fine dining to fast casual, as well as his new position with Arcobaleno. Arcobaleno makes kitchen equipment, and have become known for their pasta extruders. Hari’s extensive use of these extruders is what led to his chef consultant job with them. We also talk about content creation and being a brand ambassador for a company, as well as his spirit collaboration with Dogfish Head.

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Hari Cameron

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The Grandpa Mac Facebook page https://www.facebook.com/followthenoodle/

Hari’s Instagram https://www.instagram.com/haricam/

Grandpa Mac’s Instagram https://www.instagram.com/_grandpa__mac/

The Grandpa Mac Website https://www.grandpamac.com/

Arcobaleno’s Instagram https://www.instagram.com/arcobalenopasta/

The Arcobaleno Website https://arcobalenollc.com/

Some of his favorite culinary resources are: Art Culinaire Magazine and Michael Ruhlman’s book Ratio

================

CONNECT WITH US

================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 20 Jul 2020 08:00:00 -0400

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

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Carolyn Crow

===========================

The Black Bunny Bakery Facebook page https://www.facebook.com/blackbunnytreats/

Join the conversation on Twitter https://twitter.com/xtinaxenos

Check those pics on Instagram https://www.instagram.com/blackbunnytreats/

The Casey Community Center https://www.gaithersburgmd.gov/about-us/city-facilities/casey-community-center

Some of her favorite culinary resources are: The King Arthur Flour website, The Convert-Me website and a good kitchen scale.

We also discuss Amanda Palmer’s The Art of Asking. Watch her Ted Talk and check out her book

===========================

CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Los Angeles Chef Christina Xenos of Sweet Greek Personal Chef Services

Tue, 14 Jul 2020 04:00:00 -0400

On this episode, we have Christina Xenos. She is a Los Angeles-based personal chef, and owner of Sweet Greek Personal Chef Services. She’s also a recipe developer, does cooking classes and is the co-author of Opa. The healthy Greek Cookbook. She was also recently on an episode of “A New Leaf” on NBC, and The Cooking Channel’s Food: Fact or Fiction.

We discuss Greek cooking, getting on a national TV show, how Covid-19 has impacted her personal chef business, and cooking at The James Beard House with chef Argiro Barbarigou.

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Christina Xenos

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The Sweet Greek Facebook page https://www.facebook.com/sweetgreek

Check those pics on Instagram https://www.instagram.com/xtinaxenos/

The Sweet Greek website https://mysweetgreek.com/

The Cook With Christina YouTube Channel https://www.youtube.com/channel/UC3v8l6bxpC9WOAmKUTpfMdw

Buy Opa! The Healthy Greek Cookbook https://amzn.to/3gPGBxq

Watch Christina’s episode of “A New Leaf” https://www.nbc.com/a-new-leaf/video/a-commitment-to-family-histories/4111599

Some of her favorite culinary resources are Sally’s Baking Addiction, and Husbands That Cook

================

CONNECT WITH US

===============

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Wed, 08 Jul 2020 04:00:00 -0400

On this episode of the Chefs Without Restaurants podcast, we have David Pietranczyk. He’s the chef and product expert at Breville Polyscience. He also does some of their photography, videography and marketing.

We discuss

· Modern kitchen equipment

· Impostor syndrome

· Virtual conferences and learning

· Niche Facebook groups

· Michelin restaurants, and if they can live up to the hype

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David Pietranczyk and Breville Polyscience

===========================

The PolyScience Facebook page https://www.facebook.com/PolyScienceCulinary/

Find PolyScience on Twitter https://twitter.com/polyscience

David Pietranczyk on Instagram https://www.instagram.com/flavorboundmedia/

PolyScience on Instagram https://www.instagram.com/polyscience/

The PolyScience website https://polyscienceculinary.com/

The Breville website https://www.breville.com/us/en/home/index.html

===========================

CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Fri, 03 Jul 2020 04:00:00 -0400

On this episode, we have Certified Master Chef Rich Rosendale. Rich has a number of business ventures including Rosendale Collective, RC Culinary Lab, Rosendale Events, the Rosendale Online learning platform, and the Leesburg, Virginia restaurant Roots 657. Rich led the United States culinary team at the Bocuse d'Or culinary competition, and had that experience documented in the movie The Contender.

We discuss diversifying your business, and how he’s been adapting during the Covid-19 pandemic. We talk about a variety of topics including culinary school, ghost kitchens, leadership in the kitchen, culinary competitions and high-tech kitchen equipment.

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Chef Rich Rosendale

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The Rosendale Collective Facebook page https://www.facebook.com/RosendaleCollective/

Find Rich on Twitter https://twitter.com/RichRosendale

Rich Rosendale on Instagram https://www.instagram.com/richrosendale/

His other Instagrams: Rosendale Collective, RC Culinary Lab, Rosendale Online, Roots 657

The Rosendale Online website https://rosendaleonline.com/

The movie The Contender https://amzn.to/2NThGNf

===========================

CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Tue, 30 Jun 2020 04:00:00 -0400

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

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Jeff Givens & Southern Skies Coffee Roasters

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The Southern Skies Facebook page https://www.facebook.com/Southern-Skies-Coffee-Roasters-305460085471/

Join the conversation on Twitter https://twitter.com/sscoffee

Check those coffee pics on Insta https://www.instagram.com/southernskiescoffee/

The Southern Skies website http://southernskiescoffee.com/

The Perfect Ratio for Brewing Coffee (video) https://www.youtube.com/watch?v=5Ad1nYqtHv8

Jeff’s Recipe for Cold Brew Coffee at Home:

Take a pound of ground coffee and add 72 ounces of water. Stir and put it in the refrigerator for about 12 hours. In the meantime, make some simple syrup (2 parts sugar, 1 part water). After 12 hours, strain the coffee and what you are left with is coffee concentrate. Add 2 parts milk or water (or a combination) to 1 part coffee concentrate, and sweeten with simple syrup as desired.

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CONNECT WITH US

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Fri, 26 Jun 2020 04:00:00 -0400

On this episode, we have we have Las Vegas Chef Phillip Dell. Phillip is a personal chef, culinary instructor, BBQ competitor, Chopped Champion, consultant and even has his own BBQ sauce. We discuss how he’s diversified, and built a personal brand, which seems especially relevant during the Covid-19 pandemic.

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Chef Phillip Dell

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The Chef Phillip Dell Facebook page https://www.facebook.com/ChefPhillipDell/

Join the conversation on Twitter https://twitter.com/theISVA

Check those Insta pics https://www.instagram.com/chefphillipdell/

The Chef Phillip Dell website https://chefphillipdell.com/

===========================

CONNECT WITH US

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Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 22 Jun 2020 13:00:00 -0400

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

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Mathew Townsend and Jug Bridge Brewery

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Jug Bridge Brewery Facebook page https://www.facebook.com/JugBridgeBrewery/

Check those Insta pics https://www.instagram.com/jugbridgebrewery/

Jug Bridge Brewery website https://jugbridgebrewery.square.site/

===========================

CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 15 Jun 2020 04:00:00 -0400

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

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Jason Logsdon, Mike LaCharite & The ISVA

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The ISVA Facebook page https://www.facebook.com/theisva/

Check out the Facebook Group “Exploring Sous Vide”: https://www.facebook.com/groups/exploringsousvide/

Facebook: Amazing Food Made Easy https://www.facebook.com/AmazingFoodMadeEasy

Join the conversation on Twitter https://twitter.com/theISVA

Check those Insta pics https://www.instagram.com/theisva/

Instagram (Jason Logsdon/Amazing Food Made Easy) https://www.instagram.com/afmeasy/

The International Sous Vide Association website https://www.theisva.org/

Buy his books on Amazon

================

CONNECT WITH US

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If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos.

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

Tue, 09 Jun 2020 09:00:00 -0400

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

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Father Leo and Plating Grace

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Like their Facebook page https://www.facebook.com/FatherLeoFeeds

Join the conversation on Twitter https://twitter.com/FatherLeoFeeds

Check those Insta pics https://www.instagram.com/fatherleofeeds/

The Plating Grace website https://platinggrace.com/

Buy his books on Amazon https://amzn.to/3f3S3EU

Shoot the Shitake Podcast https://podcasts.apple.com/us/podcast/shoot-the-shiitake-with-father-leo/id1365702820

Watch Plating Grace Videos https://www.youtube.com/channel/UCjkIqpfuN6W8zdh7keAKYDQ

===========================

CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Fri, 05 Jun 2020 04:00:00 -0400

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

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Jeremy Law and SOCO

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Like their Facebook page https://www.facebook.com/SoCoFarmAndFood/

Join the conversation on Twitter https://twitter.com/SoCoFarmAndFood

Check those Insta pics https://www.instagram.com/socofarmandfood/

The SOCO website https://www.soconc.com/

===========================

CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Fri, 29 May 2020 04:00:00 -0400

Palestinian Chef Hanan Rasheed started My Healing Table to bring Palestinians and Israelis together around a communal table of food, hoping to find some common ground. Hear her tell her story.

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Hanan Rasheed and My Healing Table

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Like their Facebook page https://www.facebook.com/My-Healing-Table-324525365068717/?tn-str=k*F

Join the conversation on Twitterhttps://twitter.com/hananrasheed1?lang=en

Check those Insta pics https://www.instagram.com/myhealingtable

Ted X Talk – Our Healing Table https://www.youtube.com/watch?v=U5DDqVg0-qI&t=569s

===========================

CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Amira Alvarez of The Unstoppable Woman Discusses Setting Financial Goals

Tue, 26 May 2020 04:00:00 -0400

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

We discuss money and setting financial goals, the mindset to achieve those goals, and some of the tactics to get you there.

Recommended Reading: Think and Grow Rich – Napoleon Hill, The Science of Getting Rich – Wallace Wattles, Working With the Law – Raymond Holliwell

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THE UNSTOPPABLE WOMAN

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Visit their website https://theunstoppablewoman.com/

Like their Facebook page https://www.facebook.com/AmiraAlvarezBusinessCoach/

Join the conversation on Twitter https://twitter.com/AmiraAlvarez

Check those Insta pics https://www.instagram.com/theunstoppablewoman/

Watch on YouTube https://www.youtube.com/channel/UC2kG4g27m05u-avkSja3iwA

Free Stuff https://theunstoppablewoman.com/free-stuff/

===========================

CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Chef Benjamin on Instagram

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

Fri, 22 May 2020 04:00:00 -0400

On this episode, we speak with chef Benjamin from Dallas, Texas. Starting his culinary career at The Olive Garden in Montgomery, Alabama, Benjamin worked his way up the culinary ladder, from cooking on a cruise ship, to cooking at Gordon Ramsay’s Hell’s Kitchen in Las Vegas.

He ended up moving to Dallas, right before the Covid-19 pandemic started, and soon found his employment options limited. Instead of giving up on cooking, he actually decided to start a business amid this. Deciding to focus on just a couple of items, he’s had tremendous success in a short period of time, selling his Pineapple Bang Boats, and the Vanilla Banana Pudding Soft Sweet Bread Tacos.

We talk about his culinary path, using Instagram to market his business, and starting a food business during the Covid-19 pandemic.

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Chef Benjamin Leggitte

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Chef Benjamin on TikTok

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Founder Chris Spear’s personal chef business Perfect Little Bites

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

Mon, 18 May 2020 04:00:00 -0400

On this episode, we speak with Jacob Pratt. Jacob is a sales rep with International Gourmet Foods. Prior to working there, he’s spent most of his career working in, and running, kitchens.

We discuss the impact of Covid-19 on the restaurant industry including diminished sales, the supply chain, pivoting to the carry-out model, and restaurants turning into mini grocery stores. We also talk about work/life balance and being addicted to the restaurant lifestyle.

We asked Jacob to share some love for some of the restaurants still open, so check out The Tasting Room, Guide House Grill, Brewer’s Alley, Canapes Catering, Chrysalis Vineyards, Dolce & Ciabatta, Dan’s Restaurant & Tap House

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International Gourmet Foods

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Visit their website http://www.igf-inc.com/

Like their Facebook page https://www.facebook.com/InternationalGourmetFoods/

Check those Insta pics https://www.instagram.com/internationalgourmetfoods/

===========================

CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 11 May 2020 04:00:00 -0400

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

Story on the Pass is currently in the process of creating a community cookbook. Proceeds will go directly to participating restaurants and restaurant relief programs.

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STORY ON THE PASS

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Visit their website https://www.storyonthepass.com/

Like their Facebook page https://www.facebook.com/storyonthepass/

Join the conversation on Twitter https://twitter.com/pass_story

Check those Insta pics https://www.instagram.com/storyonthepass/

===========================

CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Sun, 10 May 2020 09:00:00 -0400

This episode is a little different than the other episodes. On this episode, chef Chris Spear of Perfect Little Bites gives some easy cooking tips to a group of moms from a local MOPS (mothers of preschoolers) group. They had scheduled a Zoom session to learn some easy ways to make dinner a little more interesting, without having to invest a lot of extra time or money.

I hope you all enjoy this episode. If there are any recipes you’d like, or want some personal tips, you can email Chris at PerfectLittleBites@gmail.com. You can also find him on Facebook, Instagram, Twitter and YouTube

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CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Thanks to this week’s sponsors: Tyler Wright, Danny Spletter, Little Fig Bake Shop in Baltimore, Maryland, Café Bueno in Frederick, Maryland, Ron Creger, Maryland Bakes in Frederick, Maryland and The Savory Spoon Catering Company in Frederick, Maryland

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

Fri, 08 May 2020 04:00:00 -0400

On this episode we have Christian Blouin, the executive chef of Hootch & Banter restaurant in Frederick, Maryland. Christian is the first restaurant chef we’ve had on the show. Obviously, we talk a lot about the impact of covid-19 on the restaurant industry. We also touch on kitchen culture, continuous learning and culinary inspiration.

Some of the people and businesses mentioned are: Jeff Naylor, Brad Deboy, Elle, Chuck Hughes, Rick Bayless, Roy Choi, Lazy Fish Sushi

Two of his favorite books are the classics, Larousse Gastronomique and Escoffier.

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CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 04 May 2020 09:00:00 -0400

On this episode we have David Pollack, a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he’s created Cooking Without Kidneys. David is in the early stages of creating this non-profit organization. Currently, he’s sharing recipes on his website https://cookingwithoutkidneys.wordpress.com/. You can also find him on Twitter, Facebook and Instagram.

Listen to Dave tell his story about trying to continue working as a line cook and sous chef as he was undergoing dialysis. He also shares some of his favorite recipe ideas.

Some of the people and businesses mentioned are: Guillermo Veloso, Jose Garces, Caffe Gelato, Cuba Libre, Marc Vetri, Jeff Michaud, Chef’s Table, The Mind of a Chef, Epicurious.com

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CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Fri, 01 May 2020 04:00:00 -0400

On this episode we have Andrew Wilkinson from Pizza Llama. Most people know Andrew as the cohost of this podcast. Due to the Covid-19 pandemic, Andrew has taken a temporary leave from the podcast, as he’s focusing on his business. Pizza Llama is a mobile, wood-fired pizza operation based out of Frederick, Maryland.

Andrew has had to change many of the ways that his business operates due to social distancing and the travel restrictions put into place. He believes that most of the changes he’s made will continue, even as things return to “normal”. He also talks about bringing a new chef into his operation. It’s a great conversation about adapting your business to the current situations, and how you can possibly grow from it.

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CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Thanks to this week’s sponsors: Tyler Wright, Danny Spletter, Little Fig Bake Shop in Baltimore, Maryland, Café Bueno in Frederick, Maryland, Ron Creger, Maryland Bakes in Frederick, Maryland and The Savory Spoon Catering Company in Frederick, Maryland

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

Mon, 27 Apr 2020 04:00:00 -0400

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

They recently made the decision to stop using the food truck, and to end production of the krauts, focusing solely on the production of their ginger beer. Unfortunately, due to Covid-19, they lost much of their existing ginger beer business, and have decided to pivot again. Hear Rachel tell her story, and learn more about the pasture-raised pork business they’re focusing on. If you live in the Frederick, Maryland area, you can go to their website https://www.thesweetfarm.com/ to learn more, and to order some pork.

Some of the people and businesses mentioned are: Sandor Katz, Boxcar Burgers, Full Cellar Farm, Open Book Farm, 1,000 EcoFarms, Pleasant Hill, Produce, McClintock Distilling, Tenth Ward Distilling, Idiom Brewing Company

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CONNECT WITH US

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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 20 Apr 2020 04:00:00 -0400

On this episode we have Katrice Scott. Katrice is one half of Two Sweet, the custom confections business she started in Frederick, Maryland with her twin sister Karin.

On this episode:

· Transitioning for baking at home, to cooking out of a commercial kitchen

· The impact of Covid-19 on life and business

· Finding time to be creative

· The cookie business

Businesses Mentioned: Canapes Catering, Frederick Community College, Djs Catering, Dutch’s Daughter, Lazy Fish, and Jerk n Jive

Thanks to this week’s sponsors: Tyler Wright, Little Fig Bake Shop in Baltimore, Maryland, and Café Bueno in Frederick, Maryland.

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CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Fri, 17 Apr 2020 04:00:00 -0400

On this episode we have chef Terence Tomlin. He was the executive chef at the restaurant Hawthorne in Washington DC. In November 2017 he suffered two strokes while working at the restaurant, leaving the right side of his body paralyzed. He has been able to regain much of his strength, though he has still not regained full use of his right side. Since then, he’s gone on to compete in Baltimore’s Mason Dixon Master Chef Tournament, and won the seafood competition at The Maryland Foodie Fest. Terence current lives and works in Chesapeake, VA, and does both private and public dinner parties under the name Terence Tomlin Powered by Dinner with the Hortons. This episode is one of our Covid Zoom Sessions.

In this episode we discuss his road back to cooking after the stroke, making amends, continuing to cook during the Covid pandemic, cooking competitions, his ice cream company and cooking at home during self-isolation. You can find his YouTube channel here.

Chefs & Businesses Mentioned: Chef Stiletto, Justin Holloman, Just Call Me Chef, Modernist Pantry.

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CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Distiller Mark Vierthaler of Tenth Ward Distilling Company

Mon, 13 Apr 2020 10:00:00 -0400

On this episode we have Mark A. Vierthaler. Mark is the head distiller at Tenth Ward Distilling Company in Frederick, Maryland. Some of the spirits they produce are a genever style gin, absinthe nouvelle, caraway rye, and a smoked corn whiskey. On this episode:

· Support and collaboration within the craft spirits community

· The history of absinthe and Maryland rye

· An in-depth look at how the spirits world operates

The distillers and distilleries mentioned: Privateer Rum, Leopold Brothers, Few Spirits, Orchid Cellar Meadery & Winery, and McClintock Distilling.

Books Mentioned: Liquid Intelligence by Dave Arnold (and check out Dave’s podcast Cooking Issues), Neurogastronomy by Gordon Shepherd, and the popular favorite The Flavor Bible.

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CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Gettysburg Chef Josh Fidler on Cooking in a Smaller Market

Tue, 07 Apr 2020 09:00:00 -0400

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

On this episode:

· Cooking in a smaller market

· The impact of Covid-19 on life and business

· How to (and if you should) market and self-promote during a global pandemic

Cookbooks: Smoke & Pickles – Edward Lee Ottolenghi- Yotam Ottolenghi Momofuku – David Chang Relæ – Christian Puglisi and The French Laundry Cookbook – Thomas Keller

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CONNECT WITH US

===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Anthony DiGiulian on Pasta, Italian Food and Home Cooking

Tue, 31 Mar 2020 11:00:00 -0400

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

Since pasta is one of Anthony’s favorite hobbies, he shares a lot of resources which we’ve listed below.

Chefs to Follow: David Marcelli, Rob Gentile, Anthony Andiario, Todd Stein, Dan Barber, Ben Fatto, Kris Lee, Evan Funke, Luca Donofrio, Michele Forgione

Businesses Mentioned: Inferno Pizzeria Napoletana in Gaithersburg, MD

Cookbooks: Zahav- Michael Solomonov, Six Seasons- Joshua McFadden, Flour & Water- Thomas McNaughton

===========================

CONNECT WITH US
===========================

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos.

The F&W Pro Guide to Coronavirus: What Restaurants Should Know

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

Mon, 30 Mar 2020 20:00:00 -0400

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

================

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Join the conversation on Twitter https://twitter.com/ChefsWoRestos

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Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos.

Links and Resources
Matt Jennings: It's Time to Demand Government Action to Save the Restaurant Industry
Now What: Business Ops Guide for Restaurants

Industry United

Gig Workers Collective: Resources state-by-state

Unemployment Benefits and Sites by State

Unemployment Office Locations

Feeding America Find Your Local Food Bank

National Relief Funds

One Fair Wage

RWCF COVID-19 Emergency Relief Fund

United Way Community Response and Recovery Fund

Bartender Emergency Assistance Fund

Children of Restaurant Employees

Another Round Another Rally

Drew Pumphrey of The Smoking Swine BBQ and Smoked Meats Emporium

Tue, 24 Mar 2020 07:00:00 -0400

On this episode we have Drew Pumphrey. Drew is the owner of The Smoking Swine BBQ and smoked meats emporium. His food truck is based out of Baltimore, Maryland, and services the surrounding areas. He recently began working on a brick and mortar restaurant, which is currently operating on limited hours, but will be fully operational soon.

In this episode:

· BBQ

· Food truck life

· His appearance on the Guy Fieri show Diners, Drive-Ins’ and Dives

· Guerrilla marketing

· Hospitality, customers and customer service

· Not overthinking it

· Vegetarian BBQ

Favorite Culinary Tool: Continuous Feed Robot Coupe Food Processor

Favorite Chefs: Guy Fieri and Jesse Sandlin

================

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================

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

The Litrell Show - with Chris Spear of Perfect Little Bites

Tue, 17 Mar 2020 21:00:00 -0400

From Jason Littrell: It's a tough pill to swallow, but we're not going to be dining the way we used to in ten years. It's chefs like Chris Spear from Perfect Little Bites and Chefs without Restaurants who are going to surface in the emerging gig and convenience economies. Chef breaks down his techniques and tactics to build his brand, and deliver world-class in-home dining experiences.

***

Questions, comments or thoughts please get in touch! I’m on Instagram, Twitter, Facebook, LinkedIn, and even TikTok…..I think. Or just head to my website http://jlittrell.com. You can even book a call through this link.

***

Want a copy of my Banquet Event Order Template?

Nerdy Cocktail Calculator? Ok.

***

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Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos.

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

Tue, 10 Mar 2020 10:00:00 -0400

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

In this episode we talk a lot about kitchen culture and self-care for those who work in food service. If you’d like to learn more about Sarah and her work, you can go to her website https://www.sarahacconcia.com/

Recommended Book: You Are a Badass by Jen Sincero

================

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Fri, 06 Mar 2020 07:00:00 -0500

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

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Tue, 03 Mar 2020 20:00:00 -0500

On this episode we have chef Matt Finarelli. He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called Beyond the Red Sauce.

In this episode:

· We discuss some of Matt’s most popular classes

· Marketing, Yelp and the pros and cons of Thumbtack

· His spice company Ani Spices

· Cocktails

· The Ideas in Food 3-Minute Risotto

· and so much more

Favorite Kitchen Tool: Fish Turner

Favorite Culinary Resource: The Cook’s Thesaurus (Foodsubs.com)

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Tue, 25 Feb 2020 19:00:00 -0500

On this episode we have chef Cat. She is a personal chef in Baltimore, MD, the founder of the organization Just Call Me Chef, and is a board member for The Food Project.

In this episode:

· The personal chef industry

· Collaborations and pop-ups

· The Just Call Me Chef Organization

· Marketing your business

· and so much more

Recommended Books: Notes From a Young Black Chef by Kwame Onwuachi

Favorite Kitchen Tool: Chef Knife

Favorite Digital Tool: Sous Vide System

================

CONNECT WITH US

================

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Tue, 18 Feb 2020 08:00:00 -0500

On this episode we have Cathy Barrow. Cathy is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.

Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly.

You can find out more about Cathy on her website, her Facebook page, and on Twitter

Favorite tool in the kitchen: Kitchen Aide Stand Mixer

Favorite chef: Tarver King at The Restaurant at Patowmack Farm

Recommended book: The Dutch House by Ann Patchett

Favorite culinary resource: The Flavor Bible

================

CONNECT WITH US

================

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

The Patreon Mini-Sode and Funding Our Organization

Sat, 15 Feb 2020 08:00:00 -0500

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

Please listen to this brief 15-minute episode to learn more. Thanks so much for your support.

-Chris & Andrew

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Tue, 11 Feb 2020 14:00:00 -0500

On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality, and works with Live Nation.

In this episode:

· Contract foodservice

· High-volume cooking

· The pricing of stadium food

· Culinary school and The American Culinary Federation

· Unions in kitchens

· and so much more

Favorite Digital Tool: Bluetooth Headphones

Email Dan Doyle at Ddoyle167@gmail.com

================

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Tue, 04 Feb 2020 13:00:00 -0500

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

In this episode:

· Starting a pop-up, and some of the challenges

· Cooking food inspired by his Filipino heritage

· Streamlining your menus and recipes

· Kitchen culture

· The intersection of music and food

· Lying about food allergies

· and so much more

Favorite Kitchen Tool: Peeler

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Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 27 Jan 2020 12:00:00 -0500

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

Christian is currently in the process of trying to open a restaurant called Amparo Fondita. He recently tested the restaurant as a limited pop-up at District Space. He was hoping to open up in the new La Cosecha Market, but recently pulled out.

In this episode:

· Mexican cuisine

· Cooking food from his heritage

· Regrouping after La Cosecha

· Finding investors and funding your business

· and so much more

Check out Mission Michelin to get details on Christian’s upcoming dinner with Woodmoor Supper Club

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Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 20 Jan 2020 15:00:00 -0500

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

· Using food as a tool for social design

· Decolonizing our relationship with food

· Imposter syndrome

· Culinary traditions, “ethnic” food and “classical cooking”

· Collaborations

· Food influencers

· and so much more

Book recommendations: Emergent Strategy by Adrienne Maree Brown and The Secret Lives of Color by Kassia St Clair

Podcast recommendation: 99% Invisible

Check out Krystal’s Patreon and IAO Studio

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Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Chef Jeremy Umansky on Koji and Miso

Wed, 15 Jan 2020 13:00:00 -0500

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

Jeremy will be releasing his first book, Koji Alchemy, on May 6, 2020 with co-author Rich Shih of OurCookQuest.

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Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

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

Mon, 13 Jan 2020 09:00:00 -0500

On this episode we have Jake Cline and Matt Tilman of Hometown Harvest restaurant and food truck in Frederick, Maryland.

In this episode:

· Local sourcing and seasonal cooking

· The cost of “farm to table”

· Southern food talk…fried chicken and grits

· Cooking at The Great Frederick Fair

· Running both a restaurant and a food truck

Read about them in a recent Frederick News Post article

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CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

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

Mon, 06 Jan 2020 09:00:00 -0500

On this episode, we sit down with Chef Sebastien (Kuisine King), a Washington DC area chef.

In this episode:

· Cooking at The White House

· Thoughts on going to culinary school

· Working at The Cheesecake Factory, and how hard it is to actually cook there

· Vibrational cooking and “intersectional cuisine”

· Finding the middle ground between consistency and flexibility/creativity when cooking

· Haitian food and cooking…and a bit of history

· Pop-up dinners, and how to make them successful

· High volume catering

· Cultural appropriation

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

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

Mon, 30 Dec 2019 13:00:00 -0500

Chef Marc O’Neil discovered his love of cooking at the age of 5 when his brother taught him how to cook bacon. He eventually starting working in kitchens, from Burger King to The Westin at BWI. Now he has his own business, focusing on keto meal prep, and events specializing in upscale comfort food.

In this episode:

· Being a boss and building your brand

· Looking at multiple streams of income in the food industry

· Black Out Fridays pop-ups at Union Kitchen with UrbanChef31 & ChefJBDC

· Mental health and substance abuse in the foodservice industry

· Having a community of chefs to lean on, even when you work by yourself

· Being aware of what you post on social media

· Support vs consumerism

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Marc O’Neil

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Marc’s Instagram https://www.instagram.com/marc__oneil/

Instagram for Meals By Marc O’Neil https://www.instagram.com/mealsbymarconeil/

Marc’s Twitter https://twitter.com/MarcOneilMeals

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

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

Fri, 27 Dec 2019 13:00:00 -0500

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CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

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

Mon, 23 Dec 2019 16:00:00 -0500

In this episode we talk with chef Dre (UrbanChef31) of Urban Taste, a personal chef and meal prep business in the Washington DC area. We discuss building a business from scratch, leveraging your connections, not burning bridges and much more.

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

Talking Meal Prep and Private Dinners with Washington DC Personal Chefs

Sat, 21 Dec 2019 09:00:00 -0500

This is a mini episode that dives into some of the specifics of doing weekly meal prep for customers. Unlike special events which can be sporadic, meal prep can be a consistent revenue stream that keeps a personal chef business going. Chefs Marc Oneil/TheBasteGod and UrbanChef31 work as personal chefs in the metro Washington DC area, and both of them do meal prep as part of their businesses.

In this episode:

· Weekly Meal Prep For Cash Flow

· Marketing Your Special Event Service to AirBnB Hosts

· Charging What You’re Worth

· Building a Loyal Customer Base Through Social Media Engagement

· Kevin Kelly’s 1,000 True Fans

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

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

Mon, 16 Dec 2019 20:00:00 -0500

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

In this episode:

· The Differences Between a Personal Chef and a Caterer

· Catering as a Side-Hustle

· Charging What You’re Worth

· Plus…Jerrod of Bub-B-Que

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

People in the Food and Beverage Industry to Follow on Instagram

Fri, 13 Dec 2019 12:00:00 -0500

This is a mini episode where we mostly share some of our favorite people to follow on Instagram. The guests for this episode we Jerrod Cline of Bub-B-Que and chef Kizi of Bouffista catering

We’re not going to spoil all of our Instagram picks, but here are a some of the people mentioned in this episode:

· Chef Christian Blouin

· The Smoking Swine

· Ideas in Food

· Krystal Mack

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

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

Mon, 09 Dec 2019 19:00:00 -0500

Jerrod Cline is the owner, and all-around BBQ guy, of Bub-B-Que, a BBQ food truck based out of Frederick, Maryland.

In this episode:

· Lots of talk about BBQ

· The dynamic of working with the local wineries and breweries

· The zen of cleaning and doing the dishes

· The Frederick, Maryland restaurant scene

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

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

Mon, 02 Dec 2019 11:00:00 -0500

Thomas O’Hara is currently the breakfast chef at the Hillbrook Inn in Charlestown, WV. He started his cooking career at The Hyatt Regency Hotel in Cambridge, MD, and has continued at restaurants such as AYSE Meze Lounge in Frederick, MD.

In this episode:

· Egg cookery

· Working for free

· Food festivals

· The Frederick, Maryland restaurant scene

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

Holiday Gift Buying Guide for Chefs and Food Lovers

Wed, 27 Nov 2019 12:00:00 -0500

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

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

The First Official Chefs Without Restaurants Episode

Mon, 25 Nov 2019 16:00:00 -0500

This is the first official episode of the Chefs Without Restaurants podcast. On this episode Chris Spear (Perfect Little Bites) and Andrew Wilkinson (Pizza Llama) interview each other, trying to keep to the format that they'll be using with their guests.

It starts off with a "getting to know you" segment, before digging deeper into other topics. We like to finish up with something called "word vomit" that's supposed to be one-word answers to questions, but so far, hasn't worked out that way.

As always, please let us know what you think. And if you like the podcast, please subscribe, like, rate, review and follow. Thanks, and have a happy Thanksgiving

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

An Intro to the Chefs Without Restaurants Podcast

Thu, 21 Nov 2019 13:00:00 -0500

On this episode, Chefs Without Restaurants founder Chris Spear, and podcast co-host Andrew Wilkinson talk about what you can expect from the podcast. They discuss the mission and goals of the organization, how it got started and how you can be involved.

We would love to hear from you. What do you want us to discuss? What would you find helpful? Are there any guests you'd really like us to have on the show (maybe it's you)? If you like the podcast, please like it, rate it and subscribe.

===========================

CONNECT WITH US

===========================

Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list

Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page https://www.facebook.com/chefswithoutrestaurants

Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants

Join the conversation on Twitter https://twitter.com/ChefsWoRestos

Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q

Intro Music: District Four by Kevin MacLeod

https://incompetech.filmmusic.io/song/3662-district-four

License: http://creativecommons.org/licenses/by/4.0/

Chefs Without Restaurants: Exploring the Journeys of Culinary Innovators and Food Entrepreneurs

Tue, 19 Nov 2019 11:00:00 -0500

Join host Chris Spear each week on Chefs Without Restaurants, a podcast dedicated to showcasing the stories of culinary entrepreneurs working outside the traditional restaurant environment. With 32 years of kitchen experience, Chris brings a unique perspective and deep insight into the world of small food businesses.

This show is for personal chefs, caterers, cottage bakers, food truck operators, and anyone in the culinary space working outside of a traditional restaurant setting. Gain practical tips on customer acquisition, pricing, and effective marketing strategies tailored for food-based businesses.

Notable guests like Carla Hall, Nathan Myhrvold, and Michael Gulotta share their unique journeys and valuable expertise.

Plus, get an exclusive sneak peek into the upcoming Personal Chef Business Startup Guide podcast series, set to launch in January 2025.

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at chefstartup@gmail.com
... More Coming soon