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Episodes

Learn About Butchering and Charcuterie with Matt Levere

May 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. …

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

April 27, 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 w…

Learn About Eating Insects with Joseph Yoon of Brooklyn Bugs

April 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 …

The Uncertainty Mindset with Author and Professor Vaughn Tan

April 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 a…

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

April 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. Togethe…

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

March 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 …

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

March 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 …

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

March 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…

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

March 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 abo…

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

March 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 an…

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

Feb. 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 o…

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

Feb. 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…

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

Feb. 9, 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 techni…

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

Feb. 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 …

The Season 2 Trailer for The Chefs Without Restaurants Podcast

Jan. 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, foo…

Chef Charles Hunter III on Using Social Media and a Blog to Launch His Personal Chef Business

Dec. 29, 2020

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 com…

Pastry Chef Ryan Dumapit - When Passion Doesn't Pay The Bills

Dec. 21, 2020

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 th…

Chef Alex Smith - In Pursuit of Better BBQ

Dec. 14, 2020

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 co…