Newsletter

Beyond French Culinary Techniques in the Kitchen

2 years ago

In this episode, we bring together three expert chefs from across the United States - Masako Morishita from Washington D.C.,…

How imposter syndrome creeps up by Leia Gaccione

2 years ago

In today’s episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey.…

How Structure Can Actually Inspire Creativity

2 years ago

In today’s episode, I talk to Chef Hari Cameron, Chef Andrew McLeod, and Pastry Chef Sam Mason. This is a…

Exciting Culinary Adventures in Madagascar with Three American Chefs

2 years ago

In today’s episode, we are traveling to Madagascar! I talk with Chef Elizabeth Falkner, Mixologist Shannon Tebay, and Chef Michale…

Everything You Need to Know About My Book “Conversations Behind The Kitchen Door”

2 years ago

Today’s episode is about my book Converstion Behind The Kitchen Door. The episode is a little different from the usual…

Nathanial Zimet, Owner of Boucherie, Focuses on School Lunch Programs

3 years ago

In today’s episode, I talk to Nathanial Zimet. He is an accomplished chef in New Orleans running two restaurants, Boucherie and…

Mikey and Rinne Eat In! on Flavors Unknown

3 years ago

In today’s episode, I talk to Mikey and Rinne, hosts of the podcast Mikey & Rinne Eat In. Rinne is…

Merging the Past with the Future in Southern Cuisine by Chris Coleman

3 years ago

In today’s episode, I talk to Chef Chris Coleman. He’s an accomplished restaurateur from the growing food scene of Charlotte,…

The Children of Immigrants Will Continue to Feed America by Michael Diaz

3 years ago

In today’s episode, I talk to Chef Michael Diaz de Leon of BRUTØ. His restaurant concept is a chef’s counter…

The Flavor of the Flour: Changing The Way We Think about Grains by Kelly Whitaker

3 years ago

Today, I talk to Denver-based chef Kelly Whitaker. From the midwestern plains to the pacific coast to the mountains of…

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