Episodes
Build and Grow Your Personal Chef Business Now - Advice from Chef Jonathan Bardzik
May 24, 2022
This week my guest is Jonathan Bardzik. He was first on the show on the show in July 2021 , and I wanted to have him back. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporat…
Chefs as Stewards of the Environment - What is a Chef with Brady Lowe
May 17, 2022
This week we have a mini-episode with Taste Network's Brady Lowe. If you haven't heard our full episode with him, you can check it out here. During our conversation, I asked him what it means to be a chef. In this quick epis…
The Seafood Episode with Sena Wheeler of Sena Sea- Fresh vs Frozen, Wild vs Farmed and How to Buy and Prepare Fish
May 10, 2022
This week my guest is Sena Wheeler of Sena Sea. Sena’s part of at least a third-generation fishing family. With her husband Rich, they’re bringing premium quality seafood directly to their customers. Sena has a master’s degr…
The Cajun Vegan Krimsey Lilleth on Closing Her Restaurant, Writing a Cookbook, and Quitting Social Media
May 3, 2022
This week I have Krimsey Lilleth. She’s the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close h…
Taste Network's Brady Lowe - The Future of Food Events, and the Rise and Fall of Cochon 555
April 26, 2022
Today I have Brady Lowe, founder of Taste Network. Started in 2002, he’s currently on a mission to disrupt, and rethink the typical food marketing strategies, forge new online possibilities, and partner with and help promote…
What is a Chef with Andris Lagsdin of Baking Steel
April 19, 2022
This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here , and another mini-episode where we talk about health a…
Free Food and Failure
April 12, 2022
This week, I talk about free food and failure. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there might not be a place for it. But before you d…
Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle
April 5, 2022
This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland. You might’ve heard my mini-episode with him a couple of months ago about what it means to be a chef. On th…
From Food Truck To Restaurant and Condiment Line with Poi Dog's Kiki Aranita
March 29, 2022
This week's guest is Philadelphia chef Kiki Aranita. You might know her from her Poi Dog food truck and subsequent restaurant of the same name. Unfortunately, due to the Covid pandemic, she had to shut down her restaurant. B…
Health, Wellness and Vegetarianism with Andris Lagsdin of Baking Steel
March 22, 2022
This week I have a bonus episode with Andris Lagsdin of Baking Steel. During our full conversation , we talked primarily about pizza making, and how he created the Baking Steel. While recording the episode, we discussed heal…
What is a Chef with Jensen Cummings of Best Served
March 15, 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…
What is a Chef with Matt Collins of Chef Collins Events
March 8, 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…
Bagels, Schmears, and a Nice Piece of Fish - Cookbook Author Cathy Barrow
March 1, 2022
On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times , Garden and Gun , The Local Palate , Modern Farmer , Saveur , Southern Living , NPR, and National Geographic , amo…
On Pizza and Entrepreneurship - How Andris Lagsdin Created the Baking Steel
Feb. 25, 2022
This week I have Baking Steel founder Andris Lagsdin. It’s the inspiring story of how Andris built his successful business. He spent a number of years working in restaurants, which included being on chef Todd English’s manag…
What is a Chef with David Pollack of Cooking Without Kidneys
Feb. 22, 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…
What is a Chef with Virginia Willis
Feb. 18, 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…
Chef Virginia Willis on Writing Cookbooks and Her Wellness Journey
Feb. 15, 2022
This week I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channe…
Show Your Work and Don't Fear Criticism
Feb. 11, 2022
This is a mini-episode about showing your work. I made this episode for the new creators out there. Whether you’re blogging, podcasting, or posting photos on Instagram, there are going to be people out there (usually strange…
Learn How to Start an Online Cooking Class Business with Chef Matt Finarelli
Feb. 8, 2022
This week I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might’ve been the last in-person show that we recorded before the Covid shut down. If you…
From Fine Dining to the Personal Chef Business with Chef Lana Lagomarsini of Lana Cooks
Feb. 1, 2022
This week, we're joined by Lana Lagomarsini. Lana is the chef and owner of Lana Cooks, a personal chef business based in the New York City area. Lana comes from a fine-dining background, having cooked at Blue Hill at Stone B…
What is a Chef with Justin Khanna
Jan. 21, 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…
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…