Episodes

Michael Twitty returns to Chefs Without Restaurants to talk about his new cookbook, Recipes from the American South. With over 250 dishes and stories, this episode dives into the layered traditions of Southern cooking, from cornbread to possum and sweet potatoes. A must-listen for fans of culinary history and storytelling.

Chef Brandon Rogers joins Chris Spear to share what it’s like competing on Next Level Chef with Gordon Ramsay. In this candid conversation, Brandon talks about his culinary background, what led him to the personal chef world and how he balances high-level service with creativity and business smarts. Listen now for behind-the-scenes insights, personal chef strategies and some fun moments from the show.

“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life. Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency. There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul.

Tristen Epps is a James Beard-nominated chef and Top Chef finalist whose journey, from JWU and the Greenbrier to mentorship under Marcus Samuelsson, shaped his unique Afro‑Caribbean voice. In this episode, we dive into race and food value, cultural gatekeeping, and resilience during competition. Tristen shares personal victories, industry wisdom, and reflections on what it means to elevate underrepresented cuisines.

Spirits writer and cocktail expert Kara Newman joins Chris Spear to talk about the evolution of modern mixology. From wild drinks like sour cream and onion martinis to smart home bar tips and the rise of non-alcoholic beverages, Kara shares her insights and inspirations. Listen now to learn about her journey and the creative world of cocktails.

Discover the rich culinary traditions of Spain’s Balearic Islands with award-winning food writer Jeff Koehler. In this episode, Jeff joins Chris to discuss his new book, The Spanish Mediterranean Islands Cookbook, and the seasonal, ingredient-driven cooking that defines island life. From daily markets in Menorca to rustic recipes and the importance of eggs in Spanish cuisine, this conversation explores how food reflects place and tradition. Listen now and bring a taste of the Mediterranean into your kitchen.

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud. In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how sh...

This week, I’m joined by Arash Hashemi of Shred Happens. We talk about his journey from struggling with food and weight to becoming a cookbook author and founder of Kaizen Foods. Arash shares tips for building healthier habits through low-carb, high-protein meals that actually taste good. We cover breakfast routines, feeding picky families, and what it takes to launch a food product. Whether you're on your own health journey or just want better meals, this one's for you. Listen now and start cooking better today!

Chef Takeshi Nishikawa is trading Michelin stars for ice cream. In this episode, we explore his journey from DC fine dining to launching Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, MD. We talk about flavor innovation, hospitality philosophy, and building a business rooted in culture and community.

In this episode of Chefs Without Restaurants, I sit down with Maria Baradell, the founder of Leaf & Loaf, a thriving home-based sourdough bakery. Maria shares her inspiring journey from baking bread for her family to building a successful cottage bakery—and how she scaled up quickly to meet demand.