Can an ultrasonic chef's knife really change the way we cook? In this episode of Chefs Without Restaurants, Chris Spear sits down with inventor Scott Heimendinger to discuss the world's first ultrasonic chef's knife designed for home cooks. Scott shares the six-year journey behind Seattle Ultrasonics, explains how ultrasonic technology…
This week on Chefs Without Restaurants, Chris Spear talks with inventor Scott Heimendinger, founder of Seattle Ultrasonics (https://seattleultrasonics.com/) and co-founder of Sansaire. If you've ever cooked sous vide at home or followed Modernist Cuisine, there's a good chance you've used, or been influenced by, Scott's work. His latest project is…
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore…
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15…
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) “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…
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan,…
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail…
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and…
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) 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…
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also…
On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal…
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.
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. (https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list) 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…
Want the INSIDE SCOOP on building and growing a food business. Go here: https://chefswithoutrestaurants.org/ Plant-Based Cooking with Joe Yonan | Chefs Without Restaurants In this episode of Chefs Without Restaurants, host Chris Spear sits down with Joe Yonan, the award-winning food and dining editor of The Washington Post and author…
Send us a text (https://www.buzzsprout.com/twilio/text_messages/725607/open_sms) Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without…
Send us a text (https://www.buzzsprout.com/twilio/text_messages/725607/open_sms) In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in…
Want the INSIDE SCOOP on building and growing a food business. Go here: https://chefswithoutrestaurants.org/ In this episode of Chefs Without Restaurants, host Chris Spear sits down with Ben Mims, cookbook author and food writer, to discuss his latest book, Crumbs. They dive into the fascinating history of cookies, what defines…
Chris Spear shares the exciting changes coming to Chefs Without Restaurants. With the 250th episode and five-year mark on the horizon, Chris announces a short hiatus and the launch of his new podcast, Personal Chef Business Startup Guide. The new show will focus on helping culinary entrepreneurs grow their businesses.…
Want the INSIDE SCOOP on building and growing a food business. Go here: https://chefswithoutrestaurants.org/ In this episode of Chefs Without Restaurants, host Chris Spear talks with Sarah Fennel, the creator behind the popular blog Broma Bakery and author of the new cookbook Sweet Tooth. Sarah shares her journey from starting…
Send us a text (https://www.buzzsprout.com/twilio/text_messages/725607/open_sms) In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following…
Want the INSIDE SCOOP on building and growing a food business. Go here: https://chefswithoutrestaurants.org/ In this episode of Chefs Without Restaurants, host Chris Spear interviews @owen.han , a culinary content creator and TikTok sensation with over 6 million followers. Known as the “Sandwich King,” Owen shares his journey from delivering…
Send us a text (https://www.buzzsprout.com/twilio/text_messages/725607/open_sms) In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that…
