Episodes
Scaling Recipes, Romesco Sauce, and Old Bay in Crab Cakes - Daniel Gritzer, Culinary Director of Serious Eats part 2
June 22, 2021
This week, I have part two of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve been a big fan of both Serious Eats and The Food Lab for a while, and was really excited to talk to Daniel about …
A Conversation with Daniel Gritzer, Culinary Director of Serious Eats - Part 1
June 15, 2021
On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve been a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji , …
Meet a Member - A Conversation with Personal Chef Jillian Fae
June 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 …
Connecting Chefs and Corporate Clients - Learn About the HUNGRY Platform From Founder Eman Pahlavani
June 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, K…
A Discussion with Chef Thomas O'Gara - Vice President of Culinary at Tessemae's
May 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 vic…
Mike Lang - Food Photography for Weber Grills
May 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 …
Learn About the Personal Chef Business with Chef Matt Collins
May 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.…
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…
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…
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 v…
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 o…
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’v…
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 h…
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…
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 w…
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…
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 u…
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…
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 she…
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 ma…
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 t…
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 rou…
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 f…
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 po…