On this episode, we have we have Las Vegas Chef Phillip Dell. Phillip is a personal chef, culinary instructor, BBQ competitor, Chopped Champion, consultant and even has his own BBQ sauce. We discuss how he’s diversified, and built a personal brand, which seems especially relevant during the Covid-19 pandemic. ===========================…
On this episode, we have we have Mathew Townsend from Jug Bridge Brewery. Jug Bridge is one of the newer breweries in Frederick, Maryland. We discuss some of the ups and downs he’s experienced since opening, many of which are due to Covid-19. The business was closed briefly for upgrades,…
On this episode, we have we have Jason Logsdon and Mike LaCharite from The International Sous Vide Association. We discuss sous vide basics, how their organization was started, and their upcoming sous vide conference. There are a lot of links in the show notes to where to find their organization…
On this episode, we have we have Father Leo Patalinghug, who’s known as ‘the cooking priest”. Father Leo is a Catholic priest, and the host and founder of Plating Grace, which is meant to strengthen families and communities around the dinner table. He’s an internationally renowned conference speaker, author, black…
On this episode, we have chef Jeremy Law. Jeremy and his wife Kimberly run SOCO Farm & food. For the past 10 years, they’ve been operating SOCO on their farm in Wilson, North Carolina. They have decided to move SOCO to Greenville, North Carolina, and hope to have it open…
Palestinian Chef Hanan Rasheed started My Healing Table to bring Palestinians and Israelis together around a communal table of food, hoping to find some common ground. Hear her tell her story. =========================== Hanan Rasheed and My Healing Table =========================== Like their Facebook page https://www.facebook.com/My-Healing-Table-324525365068717/?tn-str=k*F Join the conversation on Twitterhttps://twitter.com/hananrasheed1?lang=en Check…
On this episode, Chefs Without Restaurants founder Chris Spear speaks with Amira Alvarez of The Unstoppable Woman. Amira is our first podcast guest that’s not in the food and beverage industry. Her mission is to teach entrepreneurs and business owners the skills that helped her take her business from the…
On this episode, we speak with chef Benjamin from Dallas, Texas. Starting his culinary career at The Olive Garden in Montgomery, Alabama, Benjamin worked his way up the culinary ladder, from cooking on a cruise ship, to cooking at Gordon Ramsay’s Hell’s Kitchen in Las Vegas. He ended up moving…
On this episode, we speak with Jacob Pratt. Jacob is a sales rep with International Gourmet Foods. Prior to working there, he’s spent most of his career working in, and running, kitchens. We discuss the impact of Covid-19 on the restaurant industry including diminished sales, the supply chain, pivoting to…
On this episode, Chefs Without Restaurants founder Chris Spear speaks with Billy Trakas of Story on the Pass. Founded during the COVID-19 pandemic, Story on the Pass is aimed at revealing the backstory of a chef through a recipe. Oftentimes, food ignites influential emotions that remind us of childhood memories,…
This episode is a little different than the other episodes. On this episode, chef Chris Spear (https://www.facebook.com/profile.php?id=1606325467) of Perfect Little Bites (https://perfectlittlebites.com/) gives some easy cooking tips to a group of moms from a local MOPS (mothers of preschoolers) group. They had scheduled a Zoom session to learn some easy…
On this episode we have Christian Blouin (https://www.instagram.com/drgangstataco/) , the executive chef of Hootch & Banter (https://www.instagram.com/hootchandbanter/) restaurant in Frederick, Maryland. Christian is the first restaurant chef we’ve had on the show. Obviously, we talk a lot about the impact of covid-19 on the restaurant industry. We also touch on…
On this episode we have David Pollack, a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about…
On this episode we have Andrew Wilkinson (https://www.instagram.com/freepza/) from Pizza Llama (https://www.instagram.com/_pizzallama/) . Most people know Andrew as the cohost of this podcast. Due to the Covid-19 pandemic, Andrew has taken a temporary leave from the podcast, as he’s focusing on his business. Pizza Llama is a mobile, wood-fired pizza…
On this episode we have Rachel Armistead from The Sweet Farm (https://www.instagram.com/sweetfarmgingerbeer/) . Many people know The Sweet Farm from their fermented products such as sauerkraut, kimchi, pickles and ginger beer. They were the first business licensed to sell sauerkraut in the state of Maryland. They also had a successful…
On this episode we have Katrice Scott. Katrice is one half of Two Sweet (https://www.instagram.com/twosweetllc/) , the custom confections business she started in Frederick, Maryland with her twin sister Karin. On this episode: · Transitioning for baking at home, to cooking out of a commercial kitchen · The impact of…
On this episode we have chef Terence Tomlin (https://www.instagram.com/terencetomlin/) . He was the executive chef at the restaurant Hawthorne (https://www.hawthornedc.com/) in Washington DC. In November 2017 he suffered two strokes while working at the restaurant, leaving the right side of his body paralyzed. He has been able to regain much…
On this episode we have Mark A. Vierthaler (https://www.instagram.com/whiskyicarus/) . Mark is the head distiller at Tenth Ward Distilling Company (https://www.instagram.com/tenthwardco/) in Frederick, Maryland. Some of the spirits they produce (https://www.tenthwarddistilling.com/spirits/) are a genever style gin, absinthe nouvelle, caraway rye, and a smoked corn whiskey. On this episode: · Support…
On this episode we have chef Josh Fidler (https://www.instagram.com/chefjoshfidler/) . Josh is a chef in the Gettysburg, Pa area. He was the chef and owner of Fidler & Co in Biglerville, and most recently consulted on the menu and kitchen at GearHouse Brewing Co (https://www.instagram.com/gearhousebrewing/) in Chambersburg, PA. Currently, he…
On this episode we have our good friend Anthony (https://www.instagram.com/tonydig/) on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home cook, who’s passions include pasta and Italian food, fermentation, charcuterie and…
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…
On this episode we have Drew Pumphrey. Drew is the owner of The Smoking Swine (https://thesmokingswine.com/) 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…
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 (https://perfectlittlebites.com/) and Chefs without Restaurants (https://podcasts.apple.com/us/podcast/chefs-without-restaurants/id1488488341) who are going to surface in the emerging gig and convenience…
On this episode we have chef Sarah Acconcia (https://www.instagram.com/chefsarahacconcia/) . Sarah is currently employed as an in-home personal chef for a professional athlete, and is also the owner of Juniper Culinary Apothecary (http://juniperbaltimore.com/) . Prior to that, Sarah spent many years working in Baltimore restaurants. She is a self-described service…
