Bob Peters – Multi-Award-Winning Cocktail Artisan
If you’ve ever dreamt of building the ultimate home bar, a place where you can kick back and sink into that Negroni made just the way you like it, this episode might inspire you to start sourcing building materials. Today’s guest is Bob Peters,...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
Tim Hollingsworth – Celebrating Luxury and Mundane Food
What we covered in this episode Chef Tim Hollingsworth shares how they are navigating through this current situation of the pandemic. It is a heavy cost to reopen a restaurant. Everybody needs to rethink what they're doing with the restrictions. Chef Tim Hollingsworth describes...