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 his work there. We had a long discussion, so…
On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve big a big fan of Serious Eats and The Food Lab (https://www.seriouseats.com/the-food-lab-5118015) for a while, and love the work that Daniel, Kenji (https://www.instagram.com/kenjilopezalt/) , Stella Parks, and crew have been doing…
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 have always been an inspiration to her. Her love for and ability…
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, Kevin Hart, and a number of NFL stars. This past year they had to pivot, and…
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 vice president of culinary for Tessemae’s, an all-natural dressing and condiment producer…
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 photographer, Mike started shooting the food he was…
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. After graduating from The Culinary Institute of…
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 to slaughter animals humanely, but also how to utilize the whole carcass.…
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 and lean winter storage crops. Because they're former pastry chefs, they wanted pantry items that were as…
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 views his participation in this global food movement as an extension of…
This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in designing organizations that are innovative and adaptable, and which thrive in uncertainty.…
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’ve wanted to learn about koji and miso, this is the episode for you. Together,…
On this week’s podcast, I speak with Laurie Boucher. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well…
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 her “illegal” tamale business, birria tacos, influencers and bloggers vs reviewers, cooking…
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 worked as a cook. Growing up, she was interested in…
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, and has kept her whole life afloat by making, writing on and…
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 undergo traditional treatment for cancer, she ultimately changed her diet and lifestyle, and her cancer…
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, she is completely self-taught. We discuss learning to bake, the process…
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 shelter for women and their children. The culinary arts training program there is eight weeks long, and focuses…
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 manufacturer partner and client projects. He uses contemporary cooking techniques to create increased…
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 traditions in Africa and her diaspora, and the food culture of the American South. Michael is a Judaic Studies teacher…
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 route. They're caterers, research chefs, personal chefs, cookbook authors, food truckers, farmers, cottage bakers,…
This week we speak with Charles Hunter III. He’s a personal chef, recipe developer and food blogger based in Nashville, Tennessee. He’s the owner of The Salted Table Company, an in-home catering company that prepares meals for backyard weddings, dinner parties, business dinners and more, in the comfort of your…
On this weeks show I have Ryan Dumapit. He has a degree in pastry arts, and food service management. But Ryan doesn’t have a singular path in the food industry. In fact, he also went to school for IT, and has worked for a point of sale company, as well…
