Episodes
Story on the Pass - Telling the Back-Story of a Chef Through Their Recipes
May 11, 2020
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 re…
Easy Cooking Tips for Families with Chef Chris of Perfect Little Bites
May 10, 2020
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 ha…
Chef Christian Blouin of Hootch & Banter Restaurant Talks Covid-19, Kitchen Culture and Culinary Inspiration
May 8, 2020
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 c…
Philadelphia Chef David Pollack and His Non-Profit Organization Cooking Without Kidneys
May 4, 2020
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 kid…
Andrew Wilkinson of Pizza Llama Talks About Adapting His Food Truck Business During Covid-19
May 1, 2020
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 bu…
Rachel Armistead from The Sweet Farm Talks About Changing Her Business Due to Covid-19
April 27, 2020
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 …
Baker Katrice Scott of Two Sweet Bakery Talks About Her Cookie Business
April 20, 2020
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 …
Chef Terence Tomlin's Road to Recovery After Suffering Two Strokes and Becoming Paralyzed
April 17, 2020
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 bo…
Distiller Mark Vierthaler of Tenth Ward Distilling Company
April 13, 2020
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…
Gettysburg Chef Josh Fidler on Cooking in a Smaller Market
April 7, 2020
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 Ch…
Anthony DiGiulian on Pasta, Italian Food and Home Cooking
March 31, 2020
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 pass…
Continuing The Chefs Without Restaurants Podcast During the Covid-19 Pandemic
March 31, 2020
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 lin…
Drew Pumphrey of The Smoking Swine BBQ and Smoked Meats Emporium
March 24, 2020
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 o…
The Litrell Show - with Chris Spear of Perfect Little Bites
March 18, 2020
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 surfac…
Self Care for the Service Industry - A Conversation with Chef Sarah Acconcia
March 10, 2020
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 …
We Hear You, Can You Hear Us? A Mini-Sode on Audio Quality
March 6, 2020
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, a…
Matt Finarelli - Washington D.C. Area In-Home Culinary Instructor and Personal Chef
March 4, 2020
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 d…
Chef Cat of Just Call Me Chef on Pop-Ups, Collaborations and the Personal Chef Business
Feb. 26, 2020
On this episode we have chef Cat. She is a personal chef in Baltimore, MD, the founder of the organization Just Call Me Chef , and is a board member for The Food Project . In this episode: · The personal chef industr…
On Writing Cookbooks and Making Pie - A Conversation with Author and Recipe Developer Cathy Barrow
Feb. 18, 2020
On this episode we have Cathy Barrow. Cathy is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section . She has written for the New York Times , Garden and Gun…
The Patreon Mini-Sode and Funding Our Organization
Feb. 15, 2020
This is what we’re calling The Patreon Mini-sode. We hope everyone loves what we’re doing with both the Chefs Without Restaurants podcast, and organization. We want to keep the organization free for as long as possible, to …
Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle
Feb. 11, 2020
On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality , and works with Live Nation. In this episode: · Contract foodservice · High-volume cooking · The pric…
Filipino Cooking and the Calasag Pop-up - with Dylan Ubaldo (Toyomansi)
Feb. 4, 2020
On this episode we have Dylan Ubaldo, a chef, musician, audio engineer and event organizer based in Baltimore, MD. He started the Calasag pop-up to bring Filipino, and Filipino-American food to the area, especially in conjun…
Mexican Cooking and Funding a Restaurant - A Conversation with DC Chef Christian Irabién of Amparo Fondita and Muchas Gracias
Jan. 27, 2020
On this episode we have chef Christian Irabién . Originally from Mexico, Christian began his culinary career working at his grandparents’ restaurant in El Paso. Over the years he strayed away from working in restaurants, but…
Using Food as a Tool for Social Design - with Chef Krystal Mack
Jan. 20, 2020
On this episode we have Krystal Mack . She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community buildi…