Chefs Without Restaurants is a community focused on helping food entrepreneurs build and grow their businesses. On this podcast we'll be speaking with people not working in traditional restaurant settings...think caterers, personal chefs, food truck operators, culinary instructors and more.
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The Chefs Without Restaurants podcast is a fantastic resource for chefs and food enthusiasts looking for inspiration, advice, and alternative career paths in the culinary industry. Hosted by Chris, this podcast provides a platform for non-traditional chefs to share their stories and experiences. As someone who has been in the industry for over 10 years, I wish I had access to this kind of resource when I was starting out.
One of the best aspects of this podcast is the wide variety of guests that Chris interviews. From personal chefs to home cooks to industry veterans, there is something for everyone. The conversations are informative, engaging, and filled with practical advice that can be applied in various culinary settings. The guests are relatable and authentic, which adds to the overall appeal of the podcast.
Another great aspect of this podcast is its production quality. It is clear that a lot of effort goes into each episode to ensure a seamless listening experience. The sound quality is excellent, and Chris's interviewing skills make for smooth and interesting conversations. The topics covered are diverse and cater to different interests within the culinary world.
However, there are no major drawbacks to this podcast. The only minor criticism would be that it would be nice to have more episodes focused on specific topics or challenges faced by chefs without restaurants. While the variety of guests is great, sometimes a more focused approach could provide deeper insights into specific areas of interest.
In conclusion, The Chefs Without Restaurants podcast is an outstanding resource for anyone in the culinary industry or those who simply have a passion for food. Chris does an excellent job as a host, providing listeners with valuable insights from a diverse range of guests. This podcast is well-produced, informative, and inspiring - definitely worth a listen!
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.Have you ever thought about turning your love for baking into a real business? That's exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth.We discuss:How Maria got started in the cottage baking industryThe realities of running a profitable home bakeryUsing Hotplate and other tools to streamline ordersSocial media marketing for micro-bakeriesHer viral TikTok moment—mixing sourdough on an airplaneAs always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.MARIA BARADELLMaria's Instagram (Leaf & Loaf) and TikTokFind Maria's resourcesBuy the bread pans Maria usesCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.comGet in touchSupport the show
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we're joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation.As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.JACQUES PEPINThe Jacques Pépin Foundation websiteCelebrate Jacques: 90 Chefs/90 Dinners and MoreBuy the book: Jacques Pepin: New Complete TechniquesThe Jacques Pépin Foundation on Instagram, Facebook & YouTube Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie WesenCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.com... More Coming soonGet in touchSupport the show
Send us a textJoin Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe's latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations. Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate vegetable dishes. Tune in for Joe's insights on culinary creativity, low-waste cooking, and embracing plant-based meals—whether for a day or a lifetime. JOE YONANBuy the books Mastering the Art of Plant-Based Cooking and Cool BeansJoe on Instagram and Threads Joe'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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.com... More Coming soonSupport the show
Send us a textIn this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making. She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she's blended these old-world recipes with modern technology—adding QR codes that link to her own instructional videos. Highlights & Timestamps:[00:02:04] - The inspiration behind German Heritage Baking and the importance of preserving tradition[00:06:04] - The art of intuitive baking and tips for experimenting with liqueurs and alternative ingredients[00:10:00] - Challenges of baking traditional German recipes with American ingredients[00:25:00] - Creative ways to adapt classic recipes using local ingredients like macadamia nuts[00:27:57] - Heidrun's experience in creating videos for her recipes and how technology helps share old-world baking techniquesHeidrun MetzlerBuy the book German Heritage BakingHeidrun on Instagram, Vimeo and YouTubeHeidrun'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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.com... More Coming soonSupport the show
Send us a textIn this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you.BEN MIMSBuy the book CrumbsBen Mims on Instagram & ThreadsCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.com... More Coming soonSupport the show
Send us a textIn this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide, aimed at helping aspiring and current personal chefs build and grow their businesses. The new podcast will feature practical tips, industry insights, and interviews with experts, alongside some of the most valuable content from Chefs Without Restaurants. Personal Chef Business Startup Guide will debut in January 2025, and Chefs Without Restaurants will return with new episodes in early 2025. 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.com... More Coming soonSupport the show
Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram.They dive into Owen's love for sandwiches, how he defines a sandwich (spoiler: a hot dog is a sandwich!), and his process for turning classic dishes into fun, new creations. Along the way, they discuss the challenges of creating engaging food content, what it's like working with other culinary creators, and how Owen is expanding beyond sandwiches with longer-form videos on YouTube.Tune in to hear more about Owen's unique background, including his Italian and Chinese heritage, and what it's like to collaborate with icons like Martha Stewart and Giada De Laurentiis.Key Points:The early inspiration for Owen's sandwich creations and how his love for food started with his Italian nonna's simple Nutella sandwiches.Owen's path from hospital dietary aide to viral social media creator.The surprising role “luck” played in launching his food career, and why a chicken bacon avocado sandwich changed everything.Owen's thoughts on sandwich bread, including his love for sourdough baguettes, and the challenges of air pockets in artisan bread.Owen's creative process for sandwich recipes and the balance of classic flavors with personal twists from his heritage.How Owen handles failed recipe experiments, and why he won't be making cold lamb sandwiches again any time soon!What Owen believes about expanding into long-form content on YouTube and why short-form video is still the best way to gain traction.OWEN HANOwen's Instagram and TikTokBuy Owen's Cookbook StackedCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show
Send us a textIn this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging.Sarah shares her journey of building Broma Bakery into a thriving business, as well as her approach to creating recipes that are as delicious as they are accessible. In addition, we dive deep into the development of her cookbook Sweet Tooth, which features a range of recipes from quick weeknight treats to more elaborate desserts for special occasions. Whether you're a home baker, a food blogger, or simply love sweets, this episode offers valuable insights into the world of food blogging and content creation.Topics Discussed:Sarah's journey from photography to baking and bloggingThe evolution of food blogs and the influence of social mediaHow Sarah balances photography, recipe development, and SEOThe creation and development of her cookbook Sweet ToothTips for bakers on recipe development and photographySARAH FENNELSarah's Website, Instagram and TikTokBuy Sarah's cookbook Sweet ToothMeet Sarah on her book tourCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show
Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years.Key Discussion Points:Leading a major New York City kitchen at a young age and working under culinary icons like Charlie Palmer.The shift from hands-on cooking to becoming a restaurant entrepreneur and coach.The role of creativity in making use of byproducts, with dishes like Pastrami Salmon and Spinach Root.The changing culinary landscape, from fine dining to fast-casual concepts.Advice for up-and-coming chefs, including team building and embracing a lifestyle of continuous learning.Challenges of maintaining passion in an industry that's becoming increasingly Instagram-centric.Supporting local restaurants and independent chefs.DAVID BURKEDavid's Website, Instagram, Facebook PageDavid's RestaurantsGet David's CookbookCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show
Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, Maypop, and the newly opened Italian restaurant, Tana. Michael shares his journey from attending culinary school to working at Restaurant August, and eventually opening his own restaurants.The discussion delves into the complexities of the restaurant industry, including the financial and operational challenges of running multiple establishments, the ongoing debate between sourcing local versus commodity ingredients, and the evolving culinary scene in post-pandemic New Orleans. Michael also offers candid advice for aspiring chefs and restaurateurs, discussing the balance between passion and practicality in the culinary world.MICHAEL GULOTTAInstagram for Michael, MoPho, Maypop and TanaCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show
Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi's Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022.Jeremy shares his journey from working in some of New York's finest kitchens, to how his Hungarian heritage inspired him to open Agi's Counter. We dive deep into his modern interpretations of traditional Hungarian dishes, the personal stories behind his cookbook, and how family traditions have influenced his career. Jeremy also discusses his approach to cooking, how his Hungarian-Jewish roots shape his dishes, and the importance of maintaining authenticity while innovating in the kitchen.JEREMY SALAMON and AGI's COUNTERFind Jeremy, Agi's Counter and Pitts on InstagramThe Agi's Counter WebsiteBuy the book Second GenerationCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show
In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles. They discuss the intersections between music and food, the challenges of maintaining a vegan lifestyle on tour, and how Aaron's passion for cooking evolved from necessity to a full-blown career. Whether you're into punk rock, vegan cuisine, or just love a good story of following your passion, this episode has something for you.For anyone in the Los Angeles area, Aaron will be hosting his first-ever pop-up at the beloved vegan bakery Baker's Bench on September 17th. The evening will be an extension of Meal Ticket, as he'll be cooking up a limited menu of fan-favorites from the meal delivery service. AARON ELLIOTT and MEAL TICKETFind Aaron and Meal Ticket on InstagramThe Meal Ticket WebsiteRecipe for Aaron's Vegan Pumpkin GnocchiCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show
In this episode of Chefs Without Restaurants, Chris Spear is joined by Glenn Roberts, the founder of Anson Mills, a company renowned for its dedication to preserving landrace crops and advancing sustainable farming practices. Glenn shares his fascinating journey from a career in restaurant design and management to becoming a passionate advocate for biosecurity and traditional farming methods.Topics Discussed:The Importance of Landrace Crops: A deep dive into what landrace crops are, their significance in agriculture, and why preserving these varieties is crucial for food security and biodiversity.Sustainable Farming Practices: The challenges and rewards of growing heritage grains like Carolina Gold rice, and how polyculture and biosecurity play a role in modern farming.The Intersection of Traditional Farming and Modern Challenges: Glenn and Chris explore the impact of climate change on farming and the importance of maintaining traditional agricultural practices in a rapidly changing world.Polycropping and Agricultural Diversity: How planting multiple crops together can enhance soil health, increase yield stability, and provide a more resilient farming system.The Role of Community in Sustainable Agriculture: Glenn shares insights on how local communities can engage with and support sustainable farming practices, and the importance of understanding where our food comes from.GLENN ROBERTS and ANSON MILLSThe Anson Mills WebsiteBuy Anson Mills ProductsAnson Mills on Instagram, Threads and FacebookCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen. Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms. In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal brand. John discusses the challenges and rewards of building a food personality, the importance of authenticity, and the process of creating engaging content. Whether you're an aspiring food influencer or a seasoned professional, this episode offers practical advice to elevate your content, and possibly boost your following.JOHN KANELL and PREPPY KITCHENPreppy Kitchen YouTubePreppy Kitchen InstagramPreppy Kitchen WebsitePreppy Kitchen FacebookBuy the book Preppy Kitchen Super EasyCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen.Topics Discussed:Transition from teaching to becoming a cooking personalityCooking with kids and making family meals enjoyableTime-saving kitchen hacks and tipsSpecial diets and adaptable recipesJohn's favorite go-to family meal for busy nightsBehind the scenes of creating food contentJOHN KANELL and PREPPY KITCHENPreppy Kitchen YouTubePreppy Kitchen InstagramPreppy Kitchen WebsitePreppy Kitchen FacebookBuy the book Preppy Kitchen Super EasyJohn's Fudge RecipeCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix for part 2 of their discussion on marketing and branding. You can find part 1 here. Meghan's a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own full-service creative agency, BeeCat Creative. They explore how to effectively manage client expectations, the importance of automating processes to save time, and how to strike a balance between providing excellent service and maintaining personal boundaries.Meghan shares insights from her extensive experience in creative strategy, discussing the value of nurturing customer journeys and creating authentic brand experiences. The conversation also touches on the pitfalls of social media marketing, the importance of quality over quantity, and how businesses can stand out by being true to their values.MEGHAN KIX & BEECAT CREATIVEBeeCat Creative WebsiteBeeCat Creative InstagramMeghan Kix on InstagramMeghan's Portfolio of AwesomenessPlaylists That Don't SuckCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesThings mentioned: Kevin Kelly's 1,000 True Fans and Alex Hormozi talking about monetizing a small followingSupport the Show.
In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix, a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own creative agency, BeeCat Creative. They delve into the essentials of branding, the importance of knowing your target audience, and the challenges of balancing creative integrity with client demands. Whether you're looking to start your own business, or you're an entrepreneur looking to refine your brand, this episode is packed with valuable insights and practical advice.MEGHAN KIX & BEECAT CREATIVEBeeCat Creative WebsiteBeeCat Creative InstagramMeghan Kix on InstagramMeghan's Portfolio of AwesomenessPlaylists That Don't SuckCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture.Topics Discussed:Steve's Journey: Steve recounts his eclectic career path, including his time as a web designer, leading up to his discovery and passion for heirloom beans.Heirloom Beans: The unique qualities of heirloom beans, their flavors, and the significance of preserving these varieties.Entrepreneurial Insights: Steve and Chris discuss the challenges and rewards of starting a business later in life, emphasizing that success can come at any age.Cooking Tips: Steve provides practical advice on cooking beans, including soaking methods, using pressure cookers, and the benefits of cooking with clay pots.Health and Nutrition: The nutritional benefits of beans and tips for those who may experience digestive discomfort.Bean Club: An inside look at Rancho Gordo's popular Bean Club, which boasts a waitlist of 30,000 people eager to join.STEVE SANDO & RANCHO GORDORancho Gordo WebsiteRacho Gordo Instagram and ThreadsOrder The Bean BookThe Cooking with Clay Facebook GroupCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn's expertise is unmatched.What You'll Learn:Carolyn's Journey: How Carolyn Phillips got into Chinese cuisine through her study of the language and her experiences in Taiwan.Regional Cuisines: A detailed exploration of the various regional cuisines of China, their unique ingredients, and cooking techniques.Dim Sum Insights: Understanding the art of dim sum and Carolyn's recommendations for must-try dim sum dishes.Chinese Desserts and Baking: A sneak peek into Carolyn's upcoming book, The Art of Chinese Baking, and the often overlooked world of Chinese desserts.Cooking Tips: Practical advice from Carolyn on how to elevate your Chinese cooking at home, including her recommendations for essential ingredients to buy at stores like H Mart.CAROLYN PHILLIPSCarolyn's WebsiteCarolyn's Instagram and ThreadsCarolyn's Guide to Chinese Soy Sauce - EaterCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
Today, I'm diving into a unique and cost-effective marketing strategy that has worked wonders for my personal chef business: using your vehicle as a mobile billboard. If you're a service-based business owner, you'll want to hear about this! Episode Highlights:Introduction to Vehicle Marketing: Learn why using your vehicle as a mobile billboard can be a game-changer for your business.My Experience and Setup: I share the details of how I set up my car with magnets, a QR code, and business card holders, and the costs involved.Tracking Effectiveness: Discover how tracking your marketing efforts can help you understand what works best for your business.Real-Life Examples: Hear about my experiences parking in strategic locations and the results I've seen.Links Mentioned:Vistaprint Magnets (I used 12 X 24)Amazon Business Card HoldersLink to Visual Aids in Google DriveCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
In this mini-episode of Chefs Without Restaurants, host Chris Spear is joined by the acclaimed author Carolyn Phillips to discuss the art of writing a successful cookbook. Known for her works such as At the Chinese Table, All Under Heaven, The Dim Sum Field Guide, and the upcoming The Art of Chinese Baking, Carolyn shares invaluable insights for aspiring cookbook authors. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn's expertise is unmatched. This episode is packed with tips on creating a high-quality cookbook, the importance of understanding the culture behind the cuisine, and the practicalities of publishing. Highlights:Carolyn's advice to write about what you know deeply and to ensure that your cookbook offers something new and unique.The importance of respecting and accurately representing the culture of the cuisine you are writing about.Practical tips on using the metric system in recipes and why it's essential for precision, especially in baking.Insights into the publishing world, including the benefits of starting with magazine articles to build your confidence and credibility.Resources Mentioned:Books on writing: Bird by Bird by Anne Lamott, On Writing by Stephen King.Websites: Eat Your Books, CKBK.Kitchen tool: Ozeri Digital Kitchen ScaleCAROLYN PHILLIPSCarolyn's WebsiteCarolyn's Instagram and ThreadsCarolyn's Guide to Chinese Soy Sauce - EaterCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office."Brian's portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into the culinary world, turning a 30-second cold open into a culinary journey that includes a best-selling chili cookbook and an upcoming barbecue book.On the show, we dive deep into Brian's experiences on "The Office," uncovering the behind-the-scenes magic that made the show a cultural phenomenon. We discuss the initial fears of cancellation, the unique documentary-style filming, and why the show still resonates with audiences today.We also explore the famous chili episode, discussing how it was conceived, what went into filming that messy, memorable scene, and how it led to Brian's unexpected foray into the culinary world. Brian shares his adventures at chili cook-offs, the diversity of chili recipes, and his tips for creating the perfect pot of chili.But the culinary talk doesn't stop there. Brian shares his love for barbecue, his favorite techniques and recipes, and the communal joy of outdoor cooking. Whether it's grilling with friends or perfecting a tri-tip, Brian's passion for cooking shines through.BRIAN BAUMGARTNERBuy Brian's books Seriously Good Chili Cookbook and Seriously Good Barbecue Cookbook as well as Welcome to Dunder Mifflin: The Ultimate Oral History of The OfficeBrian's Instagram and TikTok Brian's podcast: Off the Beat with Brian BaumgartnerCHEFS 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the Show.
This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L.As his body underwent changes, he found solace and a newfound passion in the kitchen. He traded his jersey for an apron, re-focusing his energy on becoming a better home cook and baker. Sandwiches and pizza became his canvas, and from that emerged the "Tripping Billy" pizza. Little did he know, this creation would become a catalyst for raising funds and awareness for the Muscular Dystrophy Association. Teaming up with some of Chicago's best pizzerias and restaurants, he shares his story of reinvention through food. It became a way to show people that even in the face of change, positive things can happen. Over the past few years, he's collaborated with over 50 culinary giants, raising $50,000 for the Muscular Dystrophy Association. He's been the Illinois Ambassador for the MDA since January of 2022.BILLY ZUREIKATBilly's websiteBilly's Instagram, TikTok and YouTubeDonate to The Muscular Dystrophy AssociationCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely.Support the Show.
This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master's degree in mathematical economics, from Princeton University. His master's degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others. In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.Topics discussed:The upcoming Modernist Pastry booksPizza-making at homeWhat is Modernist Cuisine?Breaking culinary traditions, and exploring cooking myths and loreMicrowaves, safety, and how they workCooking equipment such as combi ovens and induction cooktopsSustainability as it relates to the food and beverage industry NATHAN MYHRVOLD and MODERNIST CUISINENathan's WebsiteModernist Cuisine Website, Instagram and Facebook The Modernist Pizza PodcastCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely.Support the show
This week I'm sharing a clip from another podcast I was featured on a couple of years ago. I share a couple of funny stories that I've never shared before. The first story is about how actor Bill Murray inadvertently ruined my anniversary dinner. I love Bill, and this isn't something he intentionally did, but the story relates to good (and poor) customer service.The other story is about scrapple, an original recipe of mine, and how a large spice company might have appropriated this recipe, passed it off as their own, and it subsequently ended up in a book. I've joked about it, but I'm still kind of salty. In today's content creation era, it's something that I think is relevant.PEOPLE AND THINGS MENTIONED IN THIS PODCASTPlum Luv Foods Episode 362 with Chris SpearChef Plum on InstagramThe ORIGINAL Scrapple Dip RecipeThe Bill Murray dinner incident post from 2012Buy the book Pennsylvania ScrappleCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistillerySupport the show
This week my guest is "the whiskey professor" Bernie Lubbers, Heaven Hill Distillery's national brand ambassador. If you want to learn more about bourbon, and one of America's oldest and best distilleries, this episode is for you. Bernie explains the criteria for bourbon, as well as the bottled-in-bond classification, something he's championed since beginning his bourbon career in 2005.We also discuss whiskey tastings and tasting notes in general. I asked him about the price of bottles, especially as it relates to the quality of the spirit. And I feel like it can be overwhelming when you go into the liquor store and see 200 different bottles of bourbon. Where do you even start? Bernie provides guidance.Being the bottled-in-bond guy, we talk about that particular class of bourbons, and how to create your own tasting at home.BERNIE LUBBERS and HEAVEN HILL DISTILLERYFind Bernie on Instagram, Facebook, and TikTokHeaven Hill's Bottled-in-Bond Bourbon WhiskeyBuy Bernie's book Bourbon Whiskey: Our Native SpiritSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistillerySupport the show
This week my guest is Shawn Niles (aka The Fat Pastor). Shawn started his church in 2015, but his love of cooking led him to competing on MasterChef in 2016. What chef Gordon Ramsay told him would change his life forever.Wanting to combine his two passions, Shawn started a program for at-risk youth in Yakima, WA called Urban Kitchen, to teach them culinary and business skills. At the end of the program, the students would open and run a 3-night pop-up restaurant. He would later start BiteClub Yakima, and have the opportunity to go to Italy to work with chef Massimo Bottura. Also, following in the footsteps of his dad, his 9-year old son Asher is a current contestant on MasterChef Junior.SHAWN NILES/THE FAT PASTORFind Shawn on Instagram, Facebook, and TikTokShawn's websiteBiteClub YakimaCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistillerySupport the show
This week my guest is pizza maker and founder of Women's Pizza Month Christy Alia. Women's pizza month is an online party taking place the whole month of March on Instagram. Of course, you can follow along by checking out the hashtag #WomensPizzaMonth. Christy wanted to shine a spotlight on many of the women in pizza, so she took to Instagram to start this. Anyone can participate, and she encourages you to do a post, dedicating it to a woman that you'd like to highlight.In addition, she's partnered with Corto and Stanislaus on the "For the Love of Pizza" kit, which is meant to elevate your at-home pizza-making game. You'll also learn about the 5 scholarships that are available for aspiring home pizza makers to go to Pizza University in Maryland.If you want to learn how to make better pizza at home, we talk about fermentation time, tools for making pizza at home, quality ingredients, different styles of pizza and pizza toppings.CHRISTY ALIA and #WomensPizzaMonthChristy on Instagram @RealCleverFoodApply for the Pizza Scholarship to Pizza UniversityPIZZA-MAKING RESOURCESBuy Corto Olive Oil and listen to the podcast with master miller David Garci-AguirreFor the Love of Pizza KitBaking Steel and podcast with founder Andris Lagsdin What's Good Dough podcastCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistillerySupport the show
This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio SanchezMIKE TRAUD and The Chef ConferenceThe Chef Conference on InstagramThe Chef Conference WebsiteGet Tickets to The Chef Conference:Day 1 April 12, 2024: Openings & ExpansionsDay 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff GordinierDay 3 April 14, 2024: The Chef Conference Opening Night Event Day 4 April 15, 2024: Keynote & PanelsCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, she had a heart attack, and the landlord of her business evicted her.That's enough for most people to throw in the towel. Christine took some time away from the kitchen, but now she's back. On the show, we discuss her new venture The Empty Nest Kitchen. She'll talk about what her cooking class model looks like today. CHRISTINE VAN BLOEMThe Empty Nest Kitchen on Instagram, Facebook, and TikTokThe Empty Nest Kitchen 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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the showSupport the show
In this week's solo episode of Chefs Without Restaurants, host Chris Spear delves into the controversial yet effective business practices he's adopted for his personal chef business. Chris reveals how he's successfully run his culinary business without the reliance on contracts, invoices, or deposits, placing a significant emphasis on trust and personal connections over formal paperwork. While his method defies many traditional business norms, especially in the personal chef world, Chris explains how this approach hasn't hindered his success. In fact, it has opened the door to memorable interactions with clients, making each event more than just a transaction.Addressing the nuances of dealing with corporate clients, Chris also touches upon the scenarios where contracts and invoices become necessary, illustrating flexibility and understanding of different business contexts. Despite introducing deposits as a way to secure event dates recently, he maintains his minimalistic and trust-based approach to business dealings.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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week I have chef Sunny Soto-Brisco. With her wife, they started Sunny Street Outreach to cook and serve restaurant quality meals to the houseless and underserved communities in Oceanside, CA. They're currently working on fundraising for a mobile cafe trailer which, once open, will serve the Oceanside community with coffee and breakfast on the go. YOU CAN DONATE HERESUNNY STREET OUTREACHThe Sunny Street Outreach WebsiteSunny Street Outreach on InstagramDonate to help them with their Community Mobile Coffee & Breakfast TrailerCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week I have Althea Brown. After moving to the United States from Guyana, Althea started a blog called Metemgee where she shares traditional Guyanese recipes. Due to health reasons, Althea now follows a paleo diet. But you don't have to follow a paleo diet to enjoy her recipes. In fact, Althea shares both traditional recipes, and Paleo remixes on her website, and in her new book Caribbean Paleo. Some topics discussed and key takeaways in this episode:Best practices that Althea swears by, from SEO strategies to engaging content.Althea's approach to taking (and sometimes ignoring) blogging advice to stay true to her vision while navigating the digital space.Althea also shares tips for aspiring food bloggers on how to find their unique voice, create compelling content, and make an impact in the crowded food blogging landscape. ALTHEA BROWN The Metemgee Website Althea Brown on Instagram Metemgee on FacebookBuy Althea's book Caribbean PaleoMetemgee YouTube Channel 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 NewsletterChefs Without Restaurants Instagram and Threads Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here.We talk about taking a creative, culinary approach to craft distilling, using premium, specialized ingredients such as Jimmy Red Corn and Bradford watermelons. We also discuss High Wire's recent collaboration with Allan Benton. SCOTT BLACKWELL & HIGH WIRE DISTILLING COThe High Wire WebsiteHigh Wire and Scott Blackwell on InstagramHigh Wire on FacebookThe World's Biggest CookieCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott's been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie. Next week's episode will focus on the distilling aspect, and some of the interesting things he's doing with High Wire, like working with Allan Benton. SCOTT BLACKWELL & HIGH WIRE DISTILLING CO The High Wire Website High Wire and Scott Blackwell on Instagram High Wire on FacebookThe World's Biggest CookieCHEFS 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 NewsletterChefs Without Restaurants Instagram and Threads Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week on Chefs Without Restaurants I'm sharing part two of my conversation with Tony Moore. Tony is a seasoned marketing executive and the host of the "Winning at Work" podcast. I was a guest on his podcast, and this is a portion of that episode.Episode HighlightsUsing a blog as a tool for content marketing to provide people with insights into business and the behind-the-scenes aspects Positioning in the marketSharing personal aspects on the business social media pages The importance of understanding the vibe of the party and the preferences of the guestsNostalgia in foodPlant-based ingredients and faux meatTONY MOOREThe Winning at Work Podcast on Apple Podcasts, Spotify, and everywhere elseTony Moore on LinkedIn and InstagramCHEFS 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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refined at New York City's lauded Cosme. Chef Thompson graduated from the Culinary Institute of America, and amassed experience at some of New York City's most noteworthy restaurants including Marea and Alder.As a hyper-regional coastal Mexican restaurant, the menu's emphasis lies in locally selected seafood. Thompson sources nearly all of her fish from the Pacific coast, and similarly, she works with purveyors that source fresh, seasonal produce from 50 of the best farms across southwest Nevada, California, and Arizona–also receiving bi-weekly deliveries from the famed Santa Monica Farmers Market. Corn, chiles, and agave serve as the backbone of the Casa Playa menu and are sourced directly from small producers in Mexico via Masienda. Most notably, Chef Thompson's masa program is incredibly layered and distinctive with six distinct corn varieties imported from Oaxaca and nixtamalized in house.Topics Discussed:Early Culinary InfluencesTransitioning to New York's Culinary SceneDiversity in Culinary ExperiencesThe Masa Program at Casa PlayaNavigating the Vegas Culinary LandscapeCollaborative vs. Solo WorkEmbracing Diversity in CuisineSARAH THOMPSON Sarah Thompson and Casa Playa -Wynn on Instagram Check out the menus at Casa Playa Podcast episode: How to Make and Use Masa with Masienda Founder Jorge GaviriaCHEFS 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 NewsletterChefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef Association This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "Happyholidays2023" to save $100 on membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
In this episode we dive into the world of pop-up dining with Chef Jonathon Merrick of Family Meal Boise, an in-home pop-up restaurant he runs. You get a behind-the-scenes look at the challenges and triumphs of running the successful pop-up, and gain insights into menu creation, guest interactions, and the intricacies of hosting unique dining experiences. This episode is a must-listen for anyone interested in the dynamic world of pop-up dining.Key Takeaways:Pop-Up Dining Experiences:Evolution of Jonathon's pop-up dining, 'Family Meal Boise'.Challenges and learnings from hosting pop-ups.The importance of creating a unique dining experience.Transitioning from Professional Kitchens to Distribution:Jonathon's career shift and how he maintains his culinary passion.The role of mentorship in his career.Balancing a full-time distribution job with culinary creativity.Legal and Practical Aspects of Running Pop-Ups:Navigating local regulations and community support for pop-ups.The importance of understanding the legal landscape in different regions.Mentorship in Culinary Arts:Jonathon's experiences with mentorship.The significance of finding and being a mentor in the culinary field.Menu Creation and Storytelling:The process behind Jonathon's diverse menu themes.The role of storytelling in enhancing the dining experience.JONATHON MERRICKJonathon and Family Meal Boise on InstagramChef Merrick on TikTokCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "Happyholidays2023" to save $100 on membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week on Chefs Without Restaurants we're diving into the world of food and beverage marketing with Tony Moore. Tony, a seasoned marketing executive and the host of the "Winning at Work" podcast, brings his extensive experience, sharing invaluable insights into the intricacies of brand marketing in the food industry.Episode HighlightsUnderstanding Grocery Store Product Placement: Tony shares strategies for effective product placement in grocery stores and the role of brand ambassadors.Direct-to-Consumer Marketing Challenges: Insights into the difficulties brands face in direct-to-consumer approaches, including shipping costs.Building Brand Loyalty: Tony discusses the importance of maintaining product quality and consistent branding.Leveraging Influencer Marketing: The rise of food influencers and the potential of affiliate marketing in promoting food products.Adapting to Market Changes: Tony sheds light on navigating the challenges faced by smaller brands in a market dominated by private labels and larger competitors.TONY MOOREThe Winning at Work Podcast on Apple Podcasts, Spotify, and everywhere elseTony Moore on LinkedIn and InstagramCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the showSupport the show
In this solo episode, host Chris Spear delves into the 'More, Better, New' principle, a concept coined by entrepreneur Alex Hormozi. Chris applies this philosophy to his own business, discussing its impact on decision-making and efficiency, particularly in the realm of marketing his personal chef business. This episode offers valuable insights for entrepreneurs and culinary professionals looking to streamline and enhance their business strategies.ALEX HORMOZIAlex's free courses $100M Offers and $100M LeadsAlex's YouTubeAlex's InstagramAlex's podcast The GameCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
Do you want to get more reviews for your business? If so, this is the episode for you. I'll tell you step-by-step how I started to get at least one review from almost every customer. This tactic uses printable QR codes, takes less than 15 minutes of work, and costs nothing. Listen to learn how you can employ this technique.Buy the Thank You Cards mentioned in this episode 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "EarlyBlackFriday2023" to save $100 on premier, provisional, and preparatory memberships.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week, my guest this week is Larry Lynch, president of the United States Personal Chef Association.Topics Discussed:Food safetyRegulations, the health department, and cooking in your homeCustomer acquisitionEvents and meal prepPricingChef-for-hire platforms and hireachef.comLARRY LYNCH AND THE UNITED STATES PERSONAL CHEF ASSOCIATIONThe USPCA WebsiteHire a ChefThe USPCA's Instagram, X(Twitter) and FacebookCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "EarlyBlackFriday2023" to save $100 on premier, provisional, and preparatory memberships.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
What is Good Food?On last week's podcast I spoke with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island. During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families having a sit-down meal together (or not). This side conversation didn't fit into our full-length conversation, but it was something we're both passionate about, so it made more sense to release it as a stand-alone mini-episode.But this episode isn't just about good food. If kids aren't learning to cook in school, and they're not learning to cook at home, are we only one generation away from people not knowing how to cook, or what good food tastes like? That's what we discuss in this episode.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island. Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history. On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques's cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or. This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level.But you also might know Corey from his TikTok and Instagram videos where he cooks a recipe after the ingredients and equipment magically seem to fall from the sky. We talk about balancing his content creation with his job as Director of Culinary Development at Electrolux Professional. Topics DiscussedCulinary competitionsWorking with Rich Rosendale at The GreenbrierTraining with chefs Thomas Keller, Daniel Boulud and Grant AchatzOnline video creation on TikTok and InstagramWorking with state-of-the-art cooking equipment at Electrolux ProfessionalCOREY SIEGELCorey's website Corey's Instagram, TikTok and YouTubeCorey's free cookbookCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week I have Kara Mae Harris of the blog Old LIne Plate, where she's been exploring Maryland foodways since 2010. Last year, Kara released a book titled Old Line Plate, the same as her blog. It was a collection of some of her favorite posts throughout the years. But it's more as a historical document, than a straightforward cookbook. This October Kara's back with a new cookbook called Festive Maryland Recipes. For this book, Kara worked with a recipe developer to make sure the recipes were ones people could execute at home. Topics DiscussedMaryland cookbooksStuffed HamCrab cakesMaryland Fried chickenWhite potato pieCookbook writingReading and adapting old recipesSecret recipesKARA MAE HARRISOld Line PlateKara's InstagramKara's books Festive Maryland Recipes and Old Line PlateCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
On this week's podcast we have Tiffani Thiessen. She's probably best known for her roles as Kelly Kapowski on Saved By the Bell, and Valerie on Beverly Hills 90210. But today she's not here to talk about acting. We're talking about her new cookbook Here We Go Again (her second cookbook), which will be released on September 26th. The book tackles the topic of leftovers and how to creatively recycle and upcycle them. So, if you're someone who cooks, which is pretty much everyone, this show is for you.Topics DiscussedCooking for family, and with kidsFood wasteWhat inspires herCelebrity cookbooksChallenges of cookbook writingSocial media and content creationTIFFINI THIESSENTiffini's WebsiteTiffani's Instagram, Facebook and TikTokTiffani's books Here We Go Again and Pull Up a ChairCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
On this week's podcast we have Scotland's national chef Gary Maclean, a role he was offered after winning season 16 of Masterchef: The Professionals. Gary recently released The Scottish Kitchen, a cookbook of traditional Scottish recipes adapted for a North American audience using ingredients they would be able to find. Topics Discussed Haggis- What it is and how to modify the recipe in North AmericaThe importance of culinary education and teaching children about food and nutrition at a young age.His MasterChef experienceScotland's best culinary products.Food costs.Making his recipes approachable and easy to execute.Gary MacleanGary's WebsiteGary's Instagram, Facebook, and YouTubeGary's Book The Scottish KitchenCHEFS 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 NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
In this episode of Chefs Without Restaurants, we have Brad Leone. Brad is known for his prominent role at the Bon Appétit test kitchen. Over time, he climbed the ranks to become the Test Kitchen Manager. It was during this period that Brad's magnetic personality and cooking prowess shone through in the form of the video series It's Alive! This series, known for its humor and laid-back style, garnered a devoted fanbase and revolutionized Bon Appetit's online video content. My personal favorite is when he went noodling for catfish with chef Matty Matheson.Brad's creativity didn't stop at the test kitchen. He worked on various projects, including the celebrity-guest show Taste Testers, where he collaborated with notable figures like Jeff Goldblum, Jimmy Kimmel, and Paris Hilton. In 2021, he achieved New York Times Bestselling author status with his debut book, Field Notes for Food Adventure.Now, Brad is embarking on a new chapter, where he continues to explore his approach to food, technique, and traditions. From hiking, hunting, and foraging to fishing and fermenting, his two new YouTube shows Makin' It and Local Legends promise to take viewers on a thrilling culinary adventure. Join us as we sit down with Brad Leone to discuss his remarkable journey, his time at Bon Appétit, his exciting new solo endeavors, and much more. BRAD LEONE Brad's YouTube shows Makin' It! And Local Legends Brad's website Brad's Instagram, Facebook, and TikTokBrad's book Field Notes for Food AdventureCHEFS 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 NewsletterChefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little BitesSPONSOR INFO United States Personal Chef Association Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
This week I want to talk about how complacency can kill your business (or at least hurt it). I run a personal chef business, and have been doing it for 11 years now. When I started out doing it on the side, I was a little scrappy. I did guerrilla marketing. I did a lot of networking. I was regularly sending out my email newsletter. As my business and customer base grew, I slowed down on some of those tactics. Fast forward to this summer...business kind of sucks, and I realized that I hadn't been paying attention. I'd become comfortable, and complacent. It could have taken me out of the game completely. So I wanted to share this mini, solo podcast as a cautionary tale, because it's important for me to share my failures in addition to my successes (maybe even more so). If you have questions, comments or feedback, you can contact me through one of the social channels below, or by email at chefswithoutrestaurants@gmail.com.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 InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationAre you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show
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