Podcast: Play in new window | Download (Duration: 1:02:56 — 112.5MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Chef Chris Cosentino says: “you can’t create future unless you understand history. If there’s not a grounding in history, then it just doesn’t make sense. And it’s also easier to draw from history than it is to just make shit up!” What we covered in this episode Chef Chris Cosentino shares his thoughts about the…

Podcast: Play in new window | Download (Duration: 50:09 — 89.8MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

What we covered in this episode Baker Matthieu Cabon believes that artisan bread is popular today because of an evolution in taste and people are tired of white bread. The main difference between industrial bread and artisan bread in “TIME”, says Matthieu Cabon.  Between bakers, we judge ourselves with the baguette and the croissant, but…

Podcast: Play in new window | Download (Duration: 1:04:17 — 116.8MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Farmer Lee Jones from The Chef’s Garden says “We are going to create a whole entire generation of gardeners because once they garden as a child and they learn how fun that is, they understand that the carrot comes from the soil and when they can go with mom and dad and harvest that and…

Podcast: Play in new window | Download (Duration: 52:24 — 96.0MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Chef Roy Yamaguchi is the father of the Hawaii Fusion cooking style. In 2018 he celebrated the 30 year Anniversary of Roy’s restaurants. In 2020, he will celebrate the 10 year Anniversary of the Hawaii Food and Wine Festival. He was the co-founder back in 2010. Chef Roy Yamaguchi explains to us what Hawaii fusion…

Podcast: Play in new window | Download (Duration: 54:24 — 99.0MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

COVID-19 is impacting the US economy and has a devastating effect on Chefs and the restaurant industry. Early on, people started to cancel their dinner plans, then they favored grocery versus take-out and finally a lot of restaurants were ordered to close and many closed because of no income. I have three guests today: Naomi…

Podcast: Play in new window | Download (Duration: 47:23 — 84.5MB) | Embed

Subscribe: Spotify | Email | TuneIn | RSS | More

Chef Drake Leonards: “Wherever I went I learned how to cook. And I learned a little bit more about myself as well. I meet new people and was exposed to new things. This journey is not just about cooking. You take inspiration from all over. Just being exposed to new things and being around people…