Episodes
What is a Chef with Cody Marwine of The Perfect Truffle
Jan. 12, 2022
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 po…
2021 Wrap-Up and Things to Come in 2022
Dec. 28, 2021
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 hol…
Intuitive Eating and the Anti-Diet Approach with Registered Dietitian David Orozco
Dec. 21, 2021
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 Ce…
Sobriety and Starting a Baking Business - Louis Remolde The Single Baker
Dec. 13, 2021
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…
Pot Liqueur - Personal Chef Gabrielle Jenkins Shares Her Story
Dec. 7, 2021
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 cul…
Running a Successful Food Truck Business - A Return Visit from Jerrod Cline of Bub-B-Que
Nov. 30, 2021
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 change…
Even More Cooking Issues and Food Science with Dave Arnold - Part 2
Nov. 23, 2021
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 Muse…
Cooking Issues and Food Science with Dave Arnold - Part 1
Nov. 16, 2021
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 Muse…
Leaning Into Your Passion with Plant-Based Pop-Up Chef Pete Carvelli
Nov. 9, 2021
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…
Ghanaian Cooking and Decolonizing the Food Industry with Chef Zoe Adjonyoh
Nov. 2, 2021
On this episode, we're joined by Zoe Adjonyoh. She's a chef, writer, entrepreneur, and the founder of Zoe's Ghana Kitchen, a West African food brand that she started in 2010. Zoe's been pioneering modern West African food in…
Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts
Oct. 26, 2021
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…
Advocating for a Better Foodservice Environment - Ray Delucci of Line Cook Thoughts
Oct. 19, 2021
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 a…
Flavors Unknown with Emmanuel Laroche
Oct. 12, 2021
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 U…
Restaurant Critic and Food Writer Hanna Raskin- The Food Section, and Not Reviewing Restaurants During the Pandemic
Oct. 5, 2021
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, …
Farm to Table, Indian Cooking, and More Than Masala with Chef Keith Sarasin
Sept. 28, 2021
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 coo…
Culinary Education, Microgreens, Food Aversions and Unsung Heroes - with Personal Chef Steven Lash
Sept. 21, 2021
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 recei…
Marketing That Works with Matt Plapp
Sept. 14, 2021
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 co…
Pastry Chef Erin Kanagy-Loux - Drawing Inspiration from Her Japanese, Amish and Pennsylvania Dutch Heritage
Sept. 7, 2021
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 Ja…
Your Reputation is Everything - Success Tips for Personal Chefs with Steven Lash
Aug. 31, 2021
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 …
25 Years of Victory Beer - A Discussion with Co-founder and Brewmaster Bill Covaleski
Aug. 23, 2021
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…
Ryan Peters on Leaving Restaurants to Focus on Content Creation and Pasta Making
Aug. 17, 2021
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 progr…
Helping Food Businesses Navigate the Evolving Kitchen Environment with Chef & Attorney Chris Yates
Aug. 10, 2021
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 ch…
How to Land Your Dream Cooking Gig
Aug. 3, 2021
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 episo…
From Award-Winning Pastry Chef to Corporate Chef - Bill Corbett Talks About the Transition to Salesforce's Head of Culinary
July 27, 2021
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 pa…