Chefs Without Restaurants

Chris Spear

Join Chris Spear on his podcast, "Chefs Without Restaurants," as he interviews food and beverage entrepreneurs who have taken a unique path in the culinary world. With over 30 years of experience in the hospitality industry, including his own personal chef business, Perfect Little Bites, Chris is dedicated to helping others grow and succeed in the food and beverage industry. His guests include caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and more – all individuals who have paved their own way in the culinary world. Tune in to hear their inspiring stories and valuable insights on the road less traveled in the food and beverage industry. read less

Starting a Pop-Up Restaurant with Sam Fore of Tuk Tuk Sri Lankan Bites
Yesterday
Starting a Pop-Up Restaurant with Sam Fore of Tuk Tuk Sri Lankan Bites
On today’s show I have chef Sam Fore, the Sri Lankan-American chef and recipe developer who’s known for her wildly popular Tuk Tuk Sri Lankan Bites pop-ups. She was recently honored by The James Beard Foundation Awards as a semi-finalist for best chef in the southeast. On today’s show you’ll find out how this former marketer made the jump into the pop-up restaurant world.In 2016, after hosting a number of traditional Sri Lankan brunches at her place, Sam decided it was time to move these gatherings from her dining room. And so, the pop-up was born. But these events aren’t limited to Lexington, Kentucky where she lives. Sam’s been traveling and collaborating with chefs across the country. We talk pop-up logistics and collaborations. Sam details how she ended up with her own Spicewalla spice blend. And she shares some info about her upcoming brick and mortar restaurant. In the past few years, she’s been on the cover of Food and Wine magazine, been named one of Plate magazine’s chefs to watch, and has joined the cast of Christopher Kimball‘s Milk Street. With everything going on it would be easy to burn out. We talk about taking the time to take care of yourself, and say no to some things…To only doing the things you really want to do.SAM FORESam's InstagramTuk Tuk Sri Lankan BitesSam's Recipe for Roasted Curry Tomato PieBuy the Tuk Tuk Fried Chicken Spice from SpicewallaCHEFS WITHOUT RESTAURANTSGET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ.If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram
Should You Work For Free?
Jan 4 2023
Should You Work For Free?
This week I talk about working for free. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there isn't a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes at the ribbon-cutting ceremony for a new car dealership? There are lots of people looking to trade your services for "exposure", but does it actually ever help move the needle from a business standpoint? What do you think? Let me know. ⁣ CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramTHE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEYSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
All About Olive Oil with Master Miller David Garci-Aguirre of Corto
Dec 21 2022
All About Olive Oil with Master Miller David Garci-Aguirre of Corto
This is the olive oil episode. This week, I speak with David Garci-Aguirre, the master miller at Corto. This one ingredient probably touches more dishes than any other ingredient except salt. But how much do we know about it? David likes to say that it's the ingredient that farm-to-table forgot. Nobody knows where it came from, who made it, or how it got made. But on this episode, we're going to change that.Did you know that much of the oil on the market is already rancid when you purchase it? This is one of the reasons that most extra-virgin olive oils have a low smoke point, and aren't recommended for sauteing with. But David says that fresh, high-quality olive oil is one of the most stable cooking oils there is.Besides rancidity and oil smoke points, you'll learn how Corto grows, harvests, produces, stores and packs its oil. They have an innovative bag-in-a-box system that protects the oil, making sure that the very last drop is as fresh as the first. They don't sell their oils at a retail level, but if you want to purchase it, use the link below to get it directly from their website.DAVID GARCI-AGUIRRE & CORTOCorto's InstagramDavid's InstagramBUY CORTO OIL HERE or Get it on AmazonRecipe: Wild Juniper Pan Roasted Scallops - Hari CameronRecipe: Chocolate Olive Oil Torte - Holly GaleCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
Start and Grow a Successful Personal Chef Business with Imrun Texeira
Dec 14 2022
Start and Grow a Successful Personal Chef Business with Imrun Texeira
Chef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.Imrun’s worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada, and as a rising talent in North America by The Art of Plating. He was a semi-finalist on the Food Network’s Top Chef Canada Season 8, and a finalist on the Food Network’s Chopped Canada Season 3. Imrun’s culinary style is often referred to as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavors and tecniques from around the world.On the show, we talk about positioning your business and how to stand out from your competitors. We discuss pricing your service, staffing considerations, and customer interactions. Also, Imrun is an ambassador for The Burnt Chef Project, so I asked him to explain what that is, which led to a bigger discussion about mental health and the state of mental health services today. And I wanted to talk about how he plans and markets his menus. Imrun offers either five or ten-course blind diners. That means that the customers don’t know what they’ll be dining on before he serves it. I’m not sure I’m ready to try that with my business yet. I have some challenges just getting people to order some of the more interesting items from a selection menu. For those with personal chef businesses, do you do this? Let me know because I’m interested. As always, you can hit me up on Instagram @chefswithoutrestaurants. My DMs are open.IMRUN TEXEIRAImrun's InstagramImrun's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
Bringing Filipino Food to Charleston with Nikko Cagalanan of Mansueta’s
Dec 7 2022
Bringing Filipino Food to Charleston with Nikko Cagalanan of Mansueta’s
On this week's episode, we have chef Nikko Cagalanan. Born and raised in the Philippines. Nikko grew up in a family that loved food. His dad cooked. His aunt cooked. And his grandmother, Mansueta, cooked. Sure, he didn’t always want to be in the kitchen, but food was an integral part of their family. Eventually, he moved to the United States, landing in Massachusetts. Cooking wasn’t his career back then. Nursing was. But, like many of us who feel the kitchen calling us, Nikko decided he wanted to start a career in cooking. With no formal training, he essentially had to start at the bottom. You’ll hear the story of how he got his start, and eventually launched his own pop-up. If you’re someone who’s thought about starting one, Nikko will share how he did it, and some things to consider. We also talk about collaborations and his recent appearance on the show Chopped where he had to cook pork uterus, among other bizarre food items.NIKKO CAGALANANNikko’s Instagram Mansueta’s Instagram CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.   USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
A Look at Culinary School Today with Johnson & Wales University Chef Instructor Russ Zito
Nov 29 2022
A Look at Culinary School Today with Johnson & Wales University Chef Instructor Russ Zito
On this week's episode, we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. You might have heard our "What is a Chef" mini-episode.Chef Zito was one of my instructors and my senior advisor when I was a student at Johnson & Wales University. But a lot has changed since I graduated in 1998. I wanted to find out how the school, and the curriculum, have changed (or stayed the same) since I've been gone. He talks about the newer courses and classes dealing with things like sustainability, dietetics, and entrepreneurship. They even have a garden there now. I asked his opinion about who was a good fit for culinary school. We also talked about his thoughts on community college as opposed to a top-tier culinary university.If you're a current or former culinary student, or are thinking about going to culinary school, this is the episode for you. If anyone has questions they want to ask me directly, feel free to reach out to me at chefswithoutrestaurants@gmail.com.RUSS ZITORuss's InstagramRuss's TwitterJohnson & Wales UniversityCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
Community, Collaboration, and Education- Three Years of Chefs Without Restaurants
Nov 23 2022
Community, Collaboration, and Education- Three Years of Chefs Without Restaurants
Thank you for three years and 100,000 downloads. This week marks the three-year anniversary of the podcast, and last week we hit 100,000 total downloads, so I thought I'd do something a little different. This is a re-post of the first podcast episode. The show was co-founded with Andrew Wilkinson of Pizza Llama, and back then, Andrew took on much of the hosting duties. He was with the show for the first four months.On the show, Andrew and I talk about the foundations of Chefs Without Restaurants: community, collaboration, and education. We discuss our aspirations for the community and podcast. Most of it has remained, though some things have changed. I'd love your feedback. What's working? What do you love? Where can we improve? Feel free to email me at chefswithoutrestaurants@gmail.com or send an Instagram DM @ChefswithoutrestaurantsCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
Chef Carla Hall Talks Top Chef, the Shift from Caterer to Food Media, and How to Make Amazing Biscuits
Nov 16 2022
Chef Carla Hall Talks Top Chef, the Shift from Caterer to Food Media, and How to Make Amazing Biscuits
On this week's show, we have chef Carla Hall. She was a contestant on Bravo's Top Chef and Top Chef All-Stars.  Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series “The Chew”. She's been on multiple Food Network programs, was a judge on Netflix's Crazy Delicious, and is a culinary contributor to “Good Morning America”.  She's the author of four cookbooks, in addition to a number of cookbooks put out by The Chew.We discuss her Top Chef experience, and why she wanted to return for All-Stars.  We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. This is also a mini-Masterclass in biscuit-making. She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips.CARLA HALLCarla's InstagramCarlas's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
Learn to Garden and Cook Italian Food with Ciao Italia Host Mary Ann Esposito
Nov 9 2022
Learn to Garden and Cook Italian Food with Ciao Italia Host Mary Ann Esposito
On this episode, we have chef, author, and TV personality Mary Ann Esposito. She's the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito. The author of fourteen cookbooks, most recently, Ciao Italia: Plant, Harvest, Cook!, Mary Ann has worked beside world-renowned chefs Julia Child, Jacques Pepin, Martin Yan, and countless others. When not filming, Mary Ann can be found giving hands-on cooking classes.Her new book takes the reader on a seasonal home garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian-style.MARY ANN ESPOSITOMary Ann's InstagramMary Ann's WebsiteBuy the bookCiao Italia: Plant, Harvest, Cook!CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor- Chemists in the KitchenChemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNASSponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
Bringing Global Flavors to Tulsa, Oklahoma and Beyond with Chef Shannon Smith
Nov 2 2022
Bringing Global Flavors to Tulsa, Oklahoma and Beyond with Chef Shannon Smith
This week's guest is Shannon Smith. She’s a cook, teacher, and traveler based in Tulsa, OK. She's traveled to more than 50 countries, meeting and cooking with people, from home cooks to restaurant chefs, while documenting it on her blog. She also uses her travels to teach women how to cook, and helps to finance their businesses using micro-loan programs. Her charity work includes Vizavance, a program that provides eye care to the homeless, as well as Hope Haven Rwanda, a school for impoverished children in Rwanda. She's raised over $500K for her charity work by donating epic dinner parties at her home. On the show, we talk about how she became a world traveler and cooking instructor. She explains how the micro-finance loan program works, and some of the charities she’s been working with. She’s currently working on a forthcoming cookbook, THE HIDDEN TABLE, a collection of stories and recipes from her adventures around the world, which is set to be released next year. SHANNON SMITHShannon's InstagramShannon's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor- Chemists in the KitchenChemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNAS Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
Mentorship and Leadership in the Food Industry - What is a Chef with Russ Zito of Johnson & Wales University
Oct 26 2022
Mentorship and Leadership in the Food Industry - What is a Chef with Russ Zito of Johnson & Wales University
On this week's "What is a Chef?" episode we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. I asked him what his definition of a chef was, and his response revolved around leadership, mentorship, and exchanging ideas. This segment will not be included in our full conversation which will be released in a few weeks, so subscribe now so you can catch the rest of our conversation. RUSS ZITORuss's InstagramRuss's TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, please check out our Sponsorship page (we get a small commission when you use our affiliate links).  You can find our Patreon, Venmo, and deals from brands like Masienda, The Tiny Fish Co., TRUFF, and TILIT.Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
Foraging, Transplanting Ramps, and Snail Farming with Clark Barlowe
Oct 19 2022
Foraging, Transplanting Ramps, and Snail Farming with Clark Barlowe
Clark Barlowe is a seventh-generation North Carolinian. Growing up learning how to hunt ginseng with his grandfather, Clark learned to look at the plants around him for the potential nutrients and delicious ingredients that they held while respecting their limitations and responsible foraging. He was formally trained as a chef at Johnson and Wales University. After stages at The French Laundry and El Bulli, followed by positions at Chez Pascal and Clyde’s Restaurant Group, Clark refined his expertise for preparing and respecting ingredients. While chef-owner of Heirloom Restaurant in Charlotte, NC from 2014-2019, Clark supported over 70 small businesses and producers throughout North Carolina, while supplying the restaurant with only NC-based ingredients. After selling Heirloom in December 2019, and moving to his new home in Oregon, Clark is carrying this vision forward as he works to increase knowledge about how to bring the beautiful work of mother nature to your table, while respecting every potential part of each ingredient.On the show, we discuss foraging, cultivating mushrooms, transplanting ramps, and snail farming. Clark is currently attending law school and we talk about how he might potentially combine the two fields such as in food and farming policy. He also discusses foraging for, and preparing some items that contain toxins, such as pokeberries. Clark is trained in this area. If prepared incorrectly, you could become very ill, or in some cases die. Please do not take this as an endorsement to try cooking and eating pokeweed, pokeberries, or mushrooms without being properly trained in that area.CLARK BARLOWE Clark’s Website Potential Pantry Clark's InstagramSaveur article on Poke"What is a Chef?" episodeCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
What is a Chef with Carla Hall
Oct 12 2022
What is a Chef with Carla Hall
This week we have a "What is a Chef?" episode with Carla Hall. Carla is a chef, cookbook author, two-time Top Chef contestant, and former co-host of The Chew. Our full conversation will be released in a few weeks. Subscribe to the podcast now so you don't miss it.CARLA HALLCarla's WebsiteCheck out Carla's BooksCarla's InstagramCarla's YouTube Channel Carla's Facebook PageCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
How to Make and Use Masa with Masienda Founder Jorge Gaviria
Oct 5 2022
How to Make and Use Masa with Masienda Founder Jorge Gaviria
This week’s guest is Jorge Gaviria, founder of Masienda, and author of the new book Masa. On the show, you’re going to get the Masienda origin story, and find out why it all started with the corn. Jorge explains nixtimalization, which is the process of turning corn into masa, and how to nixtamilaze and grind your own corn at home.For those who just want to buy the masa harina, I asked him about water temperature, hydration, and the differences between the corn types. We also talk about brand partnerships, as Masienda has teamed up with companies like Jacobsen Salt Co., Made In, and Hayden Flour Mills.But I f there’s anything I would like you to get out of this episode, it’s that making tortillas at home is so easy. If you love tacos and Mexican food you should order a bag of Masienda masa harina right now.MASIENDA AND JORGE GAVIRIABuy the book MasaMasienda WebsiteMasienda InstagramMaienda YouTube Channel Buy Masa Harina and Much More HereCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little BitesSome of the links above are affiliate links meaning that I get a small commission if you purchase something through one of those links.Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
Chefs as Leaders in the Community - What is a Chef with Clark Barlowe
Sep 28 2022
Chefs as Leaders in the Community - What is a Chef with Clark Barlowe
This week's "What is a Chef" episode is with Clark Barlowe. He’s a chef, former restaurant owner, cooking instructor, forager, and now... law student.Stay tuned for my full episode with him which will be released soon.CLARK BARLOWEClark’s Website Potential PantryClark's InstagramCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.