Episode Archives

Ryan Burk – Passionate Head Cider Master at Angry Orchard

The history of cider spans the globe from the ancient apple jungles of Kazakhstan, to lush orchards across Europe, to rich and fertile American soil. The diversity of the land contributes to the vast diversity of this special fruit. In this episode, I’m talking to Ryan Burk, Head Cider Maker at Angry Orchard located in…

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Misti Norris: 4 ‘F’s – Farm, Forage, Ferment, Fire

What we covered in this episode Chef Misti Norris talks about her passion for farms, foraging, fermentation, and fire. She shares her love for charcuterie and fresh pasta. Chef Misti Norris explains how she took consumers from comfort food (gumbo, stews) to more unique offal dishes (pig parts, chicken hearts, veal tongues). During the pandemic…

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Andrew McLeod – Cooking is an Exercise in Practicality

What we covered in this episode Chef Andrew McLeod from Avenue M talks about the challenge of launching a new menu when a customer base  How did he balance the business need to keep classics on the menu and the desire to add his own creations? Chef Andrew McLeod says that cooking is an exercise…

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Bryce Shuman Transforms The Ordinary Into A Refined Experience

What we covered in this episode Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic.  He takes us through the journey that took him from being a dishwasher to San Francisco…

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Carlo Lamagna Reformulates Traditional Filipino Cuisine

What we covered in this episode Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian cuisines have been part of the American landscape for decades. But…

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Lamar Moore – Striving for Greatness

What we covered in this episode Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas. He shares with us the premise of the show ad his experience on TV cooking shows. Chef Lamar Moore shares his approach to…

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Nick DiGiovanni – A Young Entrepreneur Pursuing His Dreams

What we covered in this episode with Nick DiGiovanni Nick DiGiovanni talks about his motivation to participate to MasterChefs. 8 in 10 US Adults in the US watch cooking shows – what specifics appeal to Nick DiGiovanni about cooking shows? Nick DiGiovani shares his connections with Chef Gordon Ramsey and Joe Bastianich on the show. He…

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Jeremy Umansky – The Koji Expert

What we covered in this episode Chef Jeremy Umansky mentions that they were really fortunate that a good half of our business before the pandemic was to-go-food. They have greatly pared down the amount of offerings that we’ve been been doing on a given day.  He lists some of the pickles they were making during…

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Matt Bolus Introduces New Global Flavors To Nashville

What we covered in this episode Chef Matt Bolus describes his locations in Nashville, TN: The 404 Kitchen and Gertie’s Bar. All lot of global flavors and bourbon! He talks about the types of dishes that bring him comfort. Chef Matt Bolus shares how he navigated through the pandemic situation He talks about the relationship…

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Brian Duffy – A Gigantic Appetite for Casual Restaurants

What we covered in this episode Chef Brian Duffy talks about his podcast ‘Duffified Live’ and the challenge to get chefs on a podcast. He shares his thoughts about the pandemic situation and its impact on the hospitality industry. Chef Brian Duffy focuses most of his time at the moment on his restaurant Ardmore in…

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