Episodes

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. =========================== Jason Logsdon, Mike LaCharite & The ISVA ===========...

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 ...

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. =========================== Jeremy Law and SOCO ==============...

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. =========================== Hanan Rasheed and My Healing Table =========================== 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.instagra...

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 g...

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 focu...

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 ...

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....

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 Perf...

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 ...

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 shar...

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 ma...

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...

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 ...

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. Teren...

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,...

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 ...

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...

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 ================ CONNECT WITH US ================ ...

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...

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 e...

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...

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 ================ CONNECT WITH...

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 Recommended Books: Essentials of Classic Italian Cooking by Marcella Hazan, The Flavo...