Chefs Without Restaurants-logo

Chefs Without Restaurants

Food & Cooking Podcasts

Here's a chef show about food and beverage entrepreneurs and people in the culinary world who took a different route. Chris Spear has been working in the hospitality industry for more than 25 years, mostly outside of traditional restaurant settings. In 2010 he started a personal chef business called Perfect Little Bites. Wanting to help other culinary entrepreneurs build and grow their businesses, he created the Chefs Without Restaurants community. On the podcast of the same name, he has conversations with people in the food and beverage industry who also took the road less traveled. They’re caterers, research chefs, cookbook authors, food truck operators, farmers and all sorts of culinary renegades.

Here's a chef show about food and beverage entrepreneurs and people in the culinary world who took a different route. Chris Spear has been working in the hospitality industry for more than 25 years, mostly outside of traditional restaurant settings. In 2010 he started a personal chef business called Perfect Little Bites. Wanting to help other culinary entrepreneurs build and grow their businesses, he created the Chefs Without Restaurants community. On the podcast of the same name, he has conversations with people in the food and beverage industry who also took the road less traveled. They’re caterers, research chefs, cookbook authors, food truck operators, farmers and all sorts of culinary renegades.

Location:

United States

Description:

Here's a chef show about food and beverage entrepreneurs and people in the culinary world who took a different route. Chris Spear has been working in the hospitality industry for more than 25 years, mostly outside of traditional restaurant settings. In 2010 he started a personal chef business called Perfect Little Bites. Wanting to help other culinary entrepreneurs build and grow their businesses, he created the Chefs Without Restaurants community. On the podcast of the same name, he has conversations with people in the food and beverage industry who also took the road less traveled. They’re caterers, research chefs, cookbook authors, food truck operators, farmers and all sorts of culinary renegades.

Language:

English

Contact:

4843199030


Episodes

Meet a Member - A Conversation with Personal Chef Jillian Fae

6/8/2021
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...

Duration:00:15:47

Connecting Chefs and Corporate Clients - Learn About the HUNGRY Platform From Founder Eman Pahlavani

6/1/2021
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...

Duration:00:34:59

A Discussion with Chef Thomas O'Gara - Vice President of Culinary at Tessemae's

5/25/2021
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...

Duration:00:48:49

Mike Lang - Food Photography for Weber Grills

5/18/2021
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...

Duration:00:48:32

Learn About the Personal Chef Business with Chef Matt Collins

5/11/2021
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...

Duration:01:18:42

Learn About Butchering and Charcuterie with Matt Levere

5/4/2021
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...

Duration:01:06:06

Talking About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar and White Rose Miso

4/26/2021
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...

Duration:01:03:28

Learn About Eating Insects with Joseph Yoon of Brooklyn Bugs

4/20/2021
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...

Duration:01:01:25

The Uncertainty Mindset with Author and Professor Vaughn Tan

4/13/2021
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...

Duration:00:58:29

Learn About Koji and Miso with Jeremy Umansky and Rich Shih of Koji Alchemy

4/6/2021
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...

Duration:01:22:49

Laurie Boucher of Baltimore Home Cook - Pasta Making and Cooking Classes, and Growing a Following Through Instagram

3/30/2021
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...

Duration:00:51:24

Philadelphia Chef Jennifer Zavala on Birria Tacos, Food Media, Her Top Chef Experience and the Juana Tamale Pop-Up

3/23/2021
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. ============ Jennifer Zavala ============ Jennifer’s Instagram...

Duration:01:02:38

From NFL Cheerleader to Pop-Up Chef - Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe

3/16/2021
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...

Duration:00:44:12

Pastry Chef and Author Lisa Donovan Talks About Writing Her Memoir, the Restaurant Industry and Chess Pie

3/9/2021
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...

Duration:00:58:20

Chef Christina Pirello - Beating Terminal Leukemia Through Diet and Lifestyle, and Building the Christina Cooks Brand

3/2/2021
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...

Duration:00:59:01

Pastry Chef Bria Taylor of Killa Cakes on Big Flavors, Being a Self-Taught Baker and Starting a Business

2/23/2021
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. ========== Bria Taylor ========== Bria’s Instagram https://www.instagram.com/killacakes/ The Killa Cakes...

Duration:00:58:28

Chef and Culinary Instructor April DuBose – Teaching, Nostalgia and the Loneliness of Entrepreneurship

2/16/2021
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...

Duration:00:48:38

Research Chef Shola Olunloyo of Studio Kitchen - Cultural Appropriation, Staging and Cooking Nigerian Food at The Stone Barnes Center

2/8/2021
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...

Duration:00:45:06

The Cooking Gene- A Discussion with Culinary Historian, Food Writer and Historical Interpreter Michael Twitty

2/2/2021
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...

Duration:01:00:01

The Season 2 Trailer for The Chefs Without Restaurants Podcast

1/27/2021
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....

Duration:00:10:38