Beyond French Culinary Techniques in the Kitchen
In this episode, we bring together three expert chefs from across the United States – Masako Morishita from Washington D.C., Carlo Lamagna from Portland, Oregon, and Fermín Nuñez from...
How imposter syndrome creeps up by Leia Gaccione
In today’s episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey. She has appeared on several popular cooking shows, including...
How Structure Can Actually Inspire Creativity
In today’s episode, I talk to Chef Hari Cameron, Chef Andrew McLeod, and Pastry Chef Sam Mason. This is a panel discussion about Creative Decisions developing the conversation started...
Exciting Culinary Adventures in Madagascar with Three American Chefs
In today’s episode, we are traveling to Madagascar! I talk with Chef Elizabeth Falkner, Mixologist Shannon Tebay, and Chef Michale Gulotta about our trip to Madagascar. The winners of...
Everything You Need to Know About My Book “Conversations Behind The Kitchen Door”
Today’s episode is about my book Converstion Behind The Kitchen Door. The episode is a little different from the usual interview format. To celebrate my first book release, I’ll...
Nathanial Zimet, Owner of Boucherie, Focuses on School Lunch Programs
In today’s episode, I talk to Nathanial Zimet. He is an accomplished chef in New Orleans running two restaurants, Boucherie and Bourée, both located in the Carrollton neighborhood. He also runs...
Merging the Past with the Future in Southern Cuisine by Chris Coleman
In today’s episode, I talk to Chef Chris Coleman. He’s an accomplished restaurateur from the growing food scene of Charlotte, North Carolina. His restaurants, The Goodyear House and Old...
The Children of Immigrants Will Continue to Feed America by Michael Diaz
In today’s episode, I talk to Chef Michael Diaz de Leon of BRUTØ. His restaurant concept is a chef’s counter based in Denver, Colorado that offers an Omakase-style tasting...
The Flavor of the Flour: Changing The Way We Think about Grains by Kelly Whitaker
Today, I talk to Denver-based chef Kelly Whitaker. From the midwestern plains to the pacific coast to the mountains of Colorado, his culinary influences have been shaped by many...
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