Episodes

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration be...

In this episode, Chris Spear talks with Joe Yonan, Washington Post food editor and author of Mastering the Art of Plant-Based Cooking. They explore what it means to eat “plant-based” without labels, Joe’s passion for global cuisine, and why texture and flavor are essential in vegetable-based dishes. Whether you’re curious about plant-based eating or looking for advanced culinary techniques, this conversation offers inspiration for all. Listen now!

Chris Spear welcomes Heidrun Metzler to discuss her cookbook German Heritage Baking, a celebration of classic German desserts and hands-on baking techniques. Heidrun shares how she preserves her family's recipes while adapting them for American kitchens, and the essential baking tips she picked up from her mother, aunt, and grandmother. Listen to this episode to learn how to bring traditional German baking into your own kitchen.

In this episode, Chris Spear talks with cookbook author and food writer Ben Mims about his latest book, Crumbs. They dive into the fascinating history of cookies, discussing what defines a cookie, the stories behind classic recipes, and how different cultures have shaped cookie traditions worldwide. Ben also shares insights into his research process, the challenges of writing a cookbook, and some unique ingredients he discovered along the way. Whether you're a baking enthusiast or just love learning about culinary history, this episode is sure to inspire and entertain.

Celebrate the upcoming 250th episode and five-year anniversary of Chefs Without Restaurants with host Chris Spear! In this special solo episode, Chris announces a brief hiatus and introduces his new podcast, Personal Chef Business Startup Guide, focused on helping culinary entrepreneurs grow their businesses. Don't worry—Chefs Without Restaurants will return in early 2025 with more great content. Listen now to hear what's next.

Join Chris Spear as he chats with Owen Han, the 'King of Sandwiches' and popular TikTok culinary creator. In this episode, Owen shares his journey from working in a hospital to becoming a social media sensation, amassing over 6 million followers with his mouthwatering sandwich creations. They dive into Owen’s debut cookbook Stacked, which offers a fresh take on sandwiches from breakfast to dessert. Learn about Owen’s creative process, favorite ingredients, and how he’s redefining what counts as a sandwich.

In this episode, Chris Spear chats with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. Sarah shares her journey from starting a food blog in college to building a successful online brand with millions of followers. They discuss her approach to recipe development, balancing food photography with content creation, and how she stays connected with her audience on social media. Tune in for valuable insights on growing a food-based business, developing creative recipes, and standing out in a crowded blogging world.

Send us a text In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of...

Join Chris Spear on this week's episode of Chefs Without Restaurants as he sits down with Chef Michael Gulotta. A New Orleans native and culinary innovator, Michael shares his journey from working in fine dining to opening MoPho, Maypop, and his latest venture, Tana. Tune in to hear about the realities of the restaurant industry, the complexities of running multiple eateries, and Michael's take on fusion cuisine. Listen now to gain valuable insights into the world of culinary entrepreneurship.

Send us a text In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022. Jeremy shares his journey from working in some of New York’s finest kitchens,...

In this episode, we sit down with Aaron Elliott, former punk drummer turned vegan chef. Aaron shares his unique journey from touring musician to running a successful vegan meal delivery service, Meal Ticket, in LA. We discuss his love for music, how he became vegan, and the challenges of cooking on the road. Aaron also dives into his experiences cooking for celebrities, his time at world-renowned restaurants like Noma, and the importance of sourcing fresh, local ingredients. Tune in for an inspiring conversation about creativity, passion, and the intersection of food and music.

In this episode of Chefs Without Restaurants, Chris Spear delves into the world of landrace heirloom grains and sustainable farming with Glenn Roberts, the founder of Anson Mills. Glenn shares his extensive knowledge on the history and significance of landrace crops, the challenges and rewards of polyculture farming, and the importance of preserving traditional agricultural practices in the face of modern challenges like climate change. This episode is a must-listen for anyone interested in sustainable agriculture, food security, and the future of farming. Discover how ancient farming techniques can inform today's practices and what the future holds for our food systems. Whether you're a chef, a farmer, or just passionate about where your food comes from, this conversation offers valuable insights and inspiration.

In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen. Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms. In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal...

In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen. ...

In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix for part 2 of their discussion on marketing and branding. You can find part 1 here. Meghan's a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own full-service creative agency, BeeCat Creative. They explore how to effectively manage client expectations, the importance of automating processes to save time, and how to strike a balance between providing exc...

In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix, a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own creative agency, BeeCat Creative. They delve into the essentials of branding, the importance of knowing your target audience, and the challenges of balancing creative integrity with client demands. Whether you’re looking to start your own business, or you're an entrepreneur looking to refine your bran...

In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture. Topics Discussed: Steve's Journey: Steve recounts his eclectic career path, in...

In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fish...

Today, I’m diving into a unique and cost-effective marketing strategy that has worked wonders for my personal chef business: using your vehicle as a mobile billboard. If you're a service-based business owner, you’ll want to hear about this! Episode Highlights: Introduction to Vehicle Marketing: Learn why using your vehicle as a mobile billboard can be a game-changer for your business. My Experience and Setup: I share the details of how I set up my car with magnets, a QR code, and business c...

In this mini-episode of Chefs Without Restaurants, host Chris Spear is joined by the acclaimed author Carolyn Phillips to discuss the art of writing a successful cookbook. Known for her works such as At the Chinese Table, All Under Heaven, The Dim Sum Field Guide, and the upcoming The Art of Chinese Baking, Carolyn shares invaluable insights for aspiring cookbook authors. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Ca...

This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office." Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into the culinary world, turning a 30-second cold open into a culinary journey that includes a best-selling chili cookbook and an upcoming barbecue book. On the show, we dive deep...

In this episode, Chris Spear chats with Pat Lee, a food content creator and private chef from Delaware. Pat shares his journey from working in the financial industry to becoming a renowned food content creator during the COVID-19 pandemic. They discuss the business of food content creation, community building, and the creative process behind Pat's engaging cooking videos.

This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L. As his body underwent changes, he found solace and a newfound passion in the kitchen. He traded his jersey for an apron, re-focusing his energy on becoming a better...

This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer. While working at Microsoft, h...