Season 2

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…

Sobriety and Starting a Baking Business - Louis Remolde The Single Baker

Dec. 13, 2021

On this episode, we're joined by Louis Remolde, otherwise known as The Single Baker. Louis is someone who's worked in the food and beverage industry in Philadelphia, PA since he was 14 years old. At the age of 39, he decided…

Pot Liqueur - Personal Chef Gabrielle Jenkins Shares Her Story

Dec. 7, 2021

On this episode, we're joined by Gabrielle Jenkins. She's the chef and owner of Pot Liqueur, a catering, personal chef, and meal prep business that serves the DMV (Washington DC, Maryland & Virginia) area. We discuss her cul…

Running a Successful Food Truck Business - A Return Visit from Jerrod Cline of Bub-B-Que

Nov. 30, 2021

On this episode, we're joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has change…

Even More Cooking Issues and Food Science with Dave Arnold - Part 2

Nov. 23, 2021

On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall . Dave is also the founder of the Muse…

Cooking Issues and Food Science with Dave Arnold - Part 1

Nov. 16, 2021

On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall . Dave is also the founder of the Muse…

Leaning Into Your Passion with Plant-Based Pop-Up Chef Pete Carvelli

Nov. 9, 2021

On this episode, we're joined by chef Pete Carvelli. Pete’s the founder of Twelve (Plants), a plant-based pop-up and personal chef business in Rhode Island. Formerly, both a photojournalist and reporter, Pete currently works…

Ghanaian Cooking and Decolonizing the Food Industry with Chef Zoe Adjonyoh

Nov. 2, 2021

On this episode, we're joined by Zoe Adjonyoh. She's a chef, writer, entrepreneur, and the founder of Zoe's Ghana Kitchen, a West African food brand that she started in 2010. Zoe's been pioneering modern West African food in…

Is Culinary School Worth It? -with Ray Delucci of Line Cook thoughts

Oct. 26, 2021

Is culinary school worth it? On this episode, we’re joined by Ray Delucci. Ray’s the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now…

Advocating for a Better Foodservice Environment - Ray Delucci of Line Cook Thoughts

Oct. 19, 2021

This week my guest is Ray Delucci. He’s the founder of Line Cook Thoughts, a platform that shares the stories of food service workers. This is done through his website, social media, and podcast of the same name. Ray is an a…

Flavors Unknown with Emmanuel Laroche

Oct. 12, 2021

This week my guest is Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like U…

Restaurant Critic and Food Writer Hanna Raskin- The Food Section, and Not Reviewing Restaurants During the Pandemic

Oct. 5, 2021

This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, …

Farm to Table, Indian Cooking, and More Than Masala with Chef Keith Sarasin

Sept. 28, 2021

This week my guest is chef Keith Sarasin. With his business, The Farmers Dinner , Keith and other guest chefs bring a multi-course dinner out to the farms of New England. Keith also has a deep love and respect for Indian coo…

Culinary Education, Microgreens, Food Aversions and Unsung Heroes - with Personal Chef Steven Lash

Sept. 21, 2021

This week I have a short episode with chef Steven Lash , owner of Blue Duck personal chef service. If you haven't heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we recei…

Marketing That Works with Matt Plapp

Sept. 14, 2021

This week, my guest is Matt Plapp, CEO of America’s Best Restaurants. He’s a marketer, author, speaker, consultant, and business coach. He’s owned his own marketing firm since 2008, and since then he’s helped hundreds of co…

Pastry Chef Erin Kanagy-Loux - Drawing Inspiration from Her Japanese, Amish and Pennsylvania Dutch Heritage

Sept. 7, 2021

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She’s a first-generation Ja…

Your Reputation is Everything - Success Tips for Personal Chefs with Steven Lash

Aug. 31, 2021

This week my guest is chef Steven Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and …

25 Years of Victory Beer - A Discussion with Co-founder and Brewmaster Bill Covaleski

Aug. 23, 2021

This week, my guest is Bill Covaleski. He’s the brewmaster and co-founder of Victory Brewing Company. This year, Bill and co-founder Ron Barchet are celebrating 25 years of Victory. As someone who has successfully built and…

Ryan Peters on Leaving Restaurants to Focus on Content Creation and Pasta Making

Aug. 17, 2021

This week my guest is Ryan Peters. Ryan has been cooking professionally for a number of years now, working in kitchens in Florida and Pittsburgh. Most recently he was working at Iron Born Pizza, focusing on their pasta progr…

Helping Food Businesses Navigate the Evolving Kitchen Environment with Chef & Attorney Chris Yates

Aug. 10, 2021

This week I have chef and attorney Chris Yates. Chris occupies a unique space in the legal and hospitality industry. As a DC-based chef, Chris has worked for multiple Michelin-starred and James Beard Foundation recognized ch…

How to Land Your Dream Cooking Gig

Aug. 3, 2021

Where are the chefs who'd like to earn some extra money AND have an amazing experience? This week's podcast is for you. And please SHARE this. This is an amazing opportunity. This week my guest is chef Bob Aungst. This episo…

From Award-Winning Pastry Chef to Corporate Chef - Bill Corbett Talks About the Transition to Salesforce's Head of Culinary

July 27, 2021

This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason , Wylie Dufresne , Lincoln Carson , Michael Mina , and Daniel Patterson. But he left the world of pa…

Somdip Dey on Using Artificial Intelligence to Combat Food Waste

July 20, 2021

This week's guest is Somdip Dey. He’s an embedded artificial intelligence scientist and engineer, turned entrepreneur, fighting a war against food waste. He’s the CEO of Nosh Technologies which provides mobile solutions to o…

Comedian and Actor Dan Ahdoot on Restaurants, Persian Cooking, His Food Podcast and Cobra Kai

July 13, 2021

For Episode 100 of the podcast, my guest is Dan Ahdoot . He’s a standup comic, actor, writer, producer, and podcast host. He’s a national headliner who’s a frequent guest on The Tonight Show, and is currently acting on Netfl…

The Joy Premium and How it Relates to Charging for Your Work - with Cook and Storyteller Jonathan Bardzik

July 6, 2021

This week my guest is Jonathan Bardzik. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared w…

Keys to Running a Successful Personal Chef Business - Earl Arnette III of Steez Catering

June 29, 2021

This week I speak with Earl Arnette III. He is the chef and owner of Steez Catering, a personal chef and catering business based out of Baltimore, Maryland. This is one of our “Meet a Member” episodes. You’ll learn about hi…

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 …

Guest: Jillian Fae

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…

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…

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…