Episodes

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...

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 industry · Collaborations and pop-ups · The Just Call Me Chef Organization · Marketing your business · and so much more Recommended Books: Notes From a Young Black Chef by Kwame Onwuachi Favorite Kitchen Tool: Chef Knife Favorite Digital Tool: Sous Vide System ================ CONNEC...

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 Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and...

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 continue helping food entrepreneurs build and grow their businesses. Obviously, we are incurring some costs, so if you appreciate us, and what we’re doing, we’d love your support. We’ll be launching a Patreon soon, where you’ll be able to back this endeavor of ours. It’s not r...

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 pricing of stadium food · Culinary school and The American Culinary Federation · Unions in kitchens · and so much more Recommended book: The Perfectionist: Life and Death in Haute Cuisine Favorite Digital Tool: Bluetooth Headphones Email Dan Doyle at Ddoyle167@gmail.com ================ CONNECT ...

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 conjunction with events. In addition to cooking, Dylan creates music under the name Toyomansi, and created the intro and outro music for this podcast. We would also like to thank him for letting us record our Baltimore podcast sessions at The Grotto in Baltimore, the recording stud...

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 eventually found his way back, working at some of the best restaurants in the Washington DC area including Restaurant Eve in Alexandria, VA and Oyamel in DC, a restaurant from chef José Andrés. Christian is currently in the process of trying to open a restaurant called Ampar...

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 building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a ...

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his firs...

On this episode we have Jake Cline and Matt Tilman of Hometown Harvest restaurant and food truck in Frederick, Maryland. In this episode: · Local sourcing and seasonal cooking · The cost of “farm to table” · Southern food talk…fried chicken and grits · Cooking at The Great Frederick Fair · Running both a restaurant and a food truck Read about them in a recent Frederick News Post article =========================== CONNECT WITH US =========================== Get the Chefs Without Resta...

On this episode, we sit down with Chef Sebastien (Kuisine King), a Washington DC area chef. In this episode: · Cooking at The White House · Thoughts on going to culinary school · Working at The Cheesecake Factory, and how hard it is to actually cook there · Vibrational cooking and “intersectional cuisine” · Finding the middle ground between consistency and flexibility/creativity when cooking · Haitian food and cooking…and a bit of history · Pop-up dinners, and how to make them successful...

Chef Marc O’Neil discovered his love of cooking at the age of 5 when his brother taught him how to cook bacon. He eventually starting working in kitchens, from Burger King to The Westin at BWI. Now he has his own business, focusing on keto meal prep, and events specializing in upscale comfort food. In this episode: · Being a boss and building your brand · Looking at multiple streams of income in the food industry · Black Out Fridays pop-ups at Union Kitchen with UrbanChef31 & ChefJBDC · Ment...

=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/ Like our Facebook page https://www.facebook.com/chefswithoutrestaurants Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants Join the conversation on...

In this episode we talk with chef Dre (UrbanChef31) of Urban Taste, a personal chef and meal prep business in the Washington DC area. We discuss building a business from scratch, leveraging your connections, not burning bridges and much more. =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list Check out our websites (they have different stuff) https://chefswit...

This is a mini episode that dives into some of the specifics of doing weekly meal prep for customers. Unlike special events which can be sporadic, meal prep can be a consistent revenue stream that keeps a personal chef business going. Chefs Marc Oneil/TheBasteGod and UrbanChef31 work as personal chefs in the metro Washington DC area, and both of them do meal prep as part of their businesses. In this episode: · Weekly Meal Prep For Cash Flow · Marketing Your Special Event Service to AirBnB Hos...

Chef Kizi is the owner of Bouffista’s Kitchen, a personal chef and catering business based out of Frederick, Maryland. She was born and raised in Abidjan, Côte d'Ivoire (West Africa), with parents from Sierra Leone (West Africa) and Congo Brazzaville (Central Africa). She provides Private Chef and Catering Services for special and private events. Her menu, The Bouffista Experience, is not limited to but filled with inspiration from her childhood in Abidjan, in addition to dishes from the America...

This is a mini episode where we mostly share some of our favorite people to follow on Instagram. The guests for this episode we Jerrod Cline of Bub-B-Que and chef Kizi of Bouffista catering We’re not going to spoil all of our Instagram picks, but here are a some of the people mentioned in this episode: · Chef Christian Blouin · The Smoking Swine · Ideas in Food · Krystal Mack =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newslette...

Jerrod Cline is the owner, and all-around BBQ guy, of Bub-B-Que, a BBQ food truck based out of Frederick, Maryland. In this episode: · Lots of talk about BBQ · The dynamic of working with the local wineries and breweries · The zen of cleaning and doing the dishes · The Frederick, Maryland restaurant scene =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-lis...

Thomas O’Hara is currently the breakfast chef at the Hillbrook Inn in Charlestown, WV. He started his cooking career at The Hyatt Regency Hotel in Cambridge, MD, and has continued at restaurants such as AYSE Meze Lounge in Frederick, MD. In this episode: · Egg cookery · Working for free · Food festivals · The Frederick, Maryland restaurant scene =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0...