Chefs Without Restaurants-logo

Chefs Without Restaurants

Food & Cooking Podcasts

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

Location:

United States

Description:

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

Language:

English

Contact:

4843199030


Episodes

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

3/14/2024
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). Get the Chefs Without Restaurants Newsletter 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 I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store. Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill Distillery Support the show

Duration:00:46:00

Talking About The Chef Conference with Founder Mike Traud

3/7/2024
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). Get the Chefs Without Restaurants Newsletter 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. Support the show

Duration:00:38:26

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

2/27/2024
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). Get the Chefs Without Restaurants Newsletter 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. Support the show

Duration:00:45:04

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

2/19/2024
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). Get the Chefs Without Restaurants Newsletter 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. Support the show

Duration:00:08:08

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

2/12/2024
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). Get the Chefs Without Restaurants Newsletter 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. Support the show

Duration:00:58:48

Caribbean Flavors, Paleo Remixes with Althea Brown of Metemgee

2/4/2024
This week I have Althea Brown. After moving to the United States from Guyana, Althea started a blog called Metemgee where she shares traditional Guyanese recipes. Due to health reasons, Althea now follows a paleo diet. But you don’t have to follow a paleo diet to enjoy her recipes. In fact, Althea shares both traditional recipes, and Paleo remixes on her website, and in her new book Caribbean Paleo. Some topics discussed and key takeaways in this episode: Best practices that Althea swears by, from SEO strategies to engaging content. Althea's approach to taking (and sometimes ignoring) blogging advice to stay true to her vision while navigating the digital space. Althea also shares tips for aspiring food bloggers on how to find their unique voice, create compelling content, and make an impact in the crowded food blogging landscape. ALTHEA BROWN The Metemgee Website Althea Brown on Instagram Metemgee on Facebook Buy Althea's book Caribbean Paleo Metemgee YouTube Channel CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads 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. Support the show

Duration:01:01:54

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

1/26/2024
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 The World’s Biggest Cookie CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads 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 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. Support the show

Duration:00:59:07

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

1/19/2024
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 The World’s Biggest Cookie CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads 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 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. Support the show

Duration:00:24:31

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

1/8/2024
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 If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram and Threads 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 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. Support the show

Duration:00:27:52

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

12/20/2023
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 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 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 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. Support the show

Duration:00:40:09

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

12/8/2023
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:Transitioning from Professional Kitchens to Distribution:Legal and Practical Aspects of Running Pop-Ups:Mentorship in Culinary Arts:Menu Creation and Storytelling: JONATHON MERRICK Jonathon and Family Meal Boise on Instagram Chef Merrick on 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). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram 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 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. Support the show

Duration:01:02:26

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

11/15/2023
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 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 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 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. Support the show Support the show

Duration:00:44:58

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

11/11/2023
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 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 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 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. Support the show

Duration:00:06:59

Get More Reviews for Your Business

11/1/2023
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 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 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 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. Support the show

Duration:00:07:37

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

10/26/2023
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 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 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 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. Support the show

Duration:01:03:37

What is Good Food?

10/19/2023
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 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 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 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. Support the show

Duration:00:10:57

The Jacques Pépin Foundation and Culinary Education with Rollie Wesen

10/13/2023
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. 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 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 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 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. Support the show

Duration:00:55:09

Competitive Cooking at the Highest Level with Chef Corey Siegel

10/4/2023
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 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 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 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. Support the show

Duration:00:58:54

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

9/28/2023
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 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 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 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. Support the show

Duration:01:04:02

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

9/20/2023
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 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 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 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. Support the show

Duration:00:41:32