Culinary Now Podcast

Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences.

Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service industry.

Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives.

Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025.

Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game.

Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble approach to classroom management. 

Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie.https://magicmind.com/CNPODJAN? 

Jaime and Matt talk trends for 2025. Listen in to see what to find on menu and kitchen tables this year.

Jaime and Matt connect with chef Daniel Lessem to talk all things technology in the kitchen. Focusing on Rational's evolution of the combi and beyond, the chefs talk about how tech can make our jobs easier and more productive.

Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds.

Jaime and Matt connect with founder of the Uncanoonuc Mushroom Foraging company and New Hampshire Mycological Society, Christine Gagnon to talk all things shrooms! From basic ID to what not to eat, Christine shares her insight and passion for all things wild mushrooms.t Want to learn more. Join us at the JWU FiT Symposium where Christine will be leading a class on mushroom ID, food safety and culinary application -- YUM!https://www.jwu.edu/fit-symposium/

Jaime and Matt connect with Gabriel Key to unpack what being a leader in food means today. The chefs dive into how history and pop culture impact our ability to truly evolve as an industry.

Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.

Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.

Jaime and Matt connect with editor and content guru, Mary King from Restaurant HQ to talk about starting your first restaurant, how to leverage your community and avoiding technology traps.

Jaime and Matt connect with JWU alum Sam Burgess to help inspire new and upcoming graduates on how active listening and asking questions can lead to freedom in your career. Later in the episode, the chefs dive into how to serve to serve a great burger at your next summer cookout.

Jaime and Matt connect with Kansas City BBQ Judge, Jeremy Houghton to talk all things BBQ. Brisket to burgers, the chefs cover it all and in perfect timing for the upcoming July 4th holiday. 

Jaime and Matt declare the summer BBQ season open for business.! The chefs debunk misconceptions on what belongs on the grill and lay out some backyard BBQ etiquette to ensure everyone does summer get togethers right. Later in the episode, the chef reveal upcoming Forge to Table giveaways happen throughout the summer so stayed tuned.

Jaime and Matt connect with JWU dean and secret econ guru, Jason Evans to talk about the California fast-food minimum wage increase and how that impacts the future of food.

Matt connects with Asheville chef and James Beard winner, Katie Button to talk about finding success through inspiration, resilience and consistency. 

Matt connects with seafood evangelist Barton Seaver during the 2024 JWU FiT Symposium to talk all things fish, mentorship and cookbooks. This quick conversation results in a trip down memory lane and some "doing a podcast during a symposium" background noise.

Jaime and Matt connect with global master chef Karl Guggenmos and JWU alum Michelle Tulloch to discuss their newest venture: The Golden Plate, a global gastronomic experience that offers unique culinary retreats off the beat and path, combining history, culture, nutrition and a sense of meaning through travel. All chefs will benefit from the wisdom shared in this episode so check it out.

Jaime and Matt dive into the annual McCormick flavor forecast and talk about tamarind's versatility and why every emerging cook should have this in their pantry.

Jaime and Matt connect with hot dog aficionado and JWU professor, Bill Lendway to talk about America's favorite sandwich. Later in the episode the chefs share personal stories of how hot dogs played a role in their childhood and a fun game of hot dog trivia!

Jaime and Matt connect with chef Monica Glass to talk all things gluten-free, opening a new restaurant and what chefs look for in a stage. 

Jaime and Matt connect with World Association of Chef Societies managing director, Ragnar Fridriksson to talk about how the white comes with responsibilities to do good, grow your own skills and experience new places and flavors

Jaime and Matt answer holiday questions from listeners - some food - some, well other

Matt connects with JWU junior George Gonzalez to talk about what drives him to be the best. The chefs chat about what bugs and inspires them about the industry and how dining out as a chef has both pros and cons.

Jaime and Matt sit down with Professor Jenn Pereira to talk and taste all things cider. In this episode, the chefs debunk the cider-making process, talk about different applications in the culinary/baking/pastry world and of course.. do a killer tasting. 

Jaime connects with pastry chef and momtrepreneur Jessica Lewis to talk all things plated desserts, taking your career in stages and of course.... Chicken and friggin waffles!

Jaime and Matt connect with CKBK co-founder Matthew Cockerill and food journalist Felicity Cloake to talk about cookbook digitization, the importance of saving lost books and why print will never go out of style. 

Jaime and Matt review the 2022 film: The Menu to discuss whether it was a truly a thriller or perhaps a somewhat accurate satire. Spoiler Alert! the chefs discuss a lot of details about the movie, so watch it before you listen.

Matt connects with University of Massachusetts Amherst Director of Culinary Excellence, Alexander Ong to talk about why the UMass culinary program has held the title of best campus dining in the U.S. six years running.

Jaime and Matt connect with professor and chef, Rollie Wesen to talk about challenges in the American food system, how we went from malnutrition to obesity in less than a century and how supermarkets make you think you have variety in what we buy.

Jaime and Matt connect with chef Chris Viaud to chat about why New Hampshire is becoming a more desirable food destination and how family is the key to truly finding joy in what you do.

Matt travels to Kyoto Japan to connect with chef Thomas Frebel from Noma to talk about their recent pop up, the importance of Kaiseki cuisine and how it has shaped the modern tasting menu as well as what it takes to make it at one of the most influential restaurants in the world.

Jaime and Matt connect with Danielle Carrino, pastry sous chef at Eleven Madison Park in NYC to talk all things plant-based in the world of three star Michelin pastries. Later in the episode, the chefs chat about the importance of being a sponge and buying in when working for the best.

Jaime and Matt connect with Emma Rotondo and Griffin Valentine, two emerging culinary educators to talk about what they feel makes a great teacher in the kitchen. The chefs share stories about the misconceptions and fears of being a new teacher and how to overcome when taking on your first class.

Jaime and Matt connect with master cheese maker and Mainer Allison Lakin to talk all things cheese. The chefs dive into Allison's story on taking the leap into cheesemaking and how changes in climate have direct impacts on the flavor of your favorite cheese.  Later in the episode, Allison shares which cheese is leading the way in her growing empire (hint: it contains seaweed)

Jaime and Matt connect with the Queen of Flavor: Lasheeda Perry to talk about where to find inspiration in creating memorable dessert offerings for your guests. The chef's talk trends in the pastry world and how a little more schmoozing can help create long-lasting relationships within our industry.

Jaime and Matt connect with Taylor and Ryleigh from Azuluna Foods; a ready to eat meal company that leverages a hub and spoke farming model to provide higher quality, more nutrient dense meals to talk sustainability and regenerative farming.

Jaime and Matt connect with artisanal bread baker Richard Miscovich about his journey in the bread world as well as common misconceptions around baking bread and what makes the perfect loaf.

Jaime and Matt connect with Boston legend, chef Paul O'Connell to chat about how the neighborhood dive can pave the way for today's culinary trends. Later in the episode, the chefs reflect how the food experiences that impacted their lives and why prioritizing the pastry program is important.

Jaime and Matt connect with JWU chefs Tim Brown and Joe Melanson to talk about their role in creating the Wildcat Food Rescue Club. The chefs talk food recovery and how repurposing meals created in culinary school kitchens can positively affect those who might suffer from food insecurity. 

Jaime and Matt connect with Rhode Island food policy director, Julianne Stelmaszyk to discuss her role in making the state a leader in food policy. Later in the episode, the chefs discuss various opportunities for those looking to enter this emerging field.

Jaime and Matt dive into their best gift ideas for the holiday season. From large-ticket items to stocking stuffers, the chefs give you the best kitchen gifts for the food-enthusiast in your life.

Jaime and Matt connect with Master Chef Ray McCue to talk about the importance of hospitality as well as the power of networking and leveraging professional organizations to build relationships and your career.Later in the episode, the chef talk day after Thanksgiving recipe ideas.

Jaime and Matt connect with Yale Professor and author, Paul Freedman to talk turkey as well as the history behind America's most gluttonous holiday.  

Matt connects with Miami Chef Nol Foretia to talk about being a personal chef for professional athletes. The chef's talk about how this career path can challenge even the most seasoned chef but also can offer a rewarding lifestyle. Later in the episode, the chefs dive into logistics for preparing meals for celebrities that are always on the go and have unique preferences when it comes to their diets.  

Matt sits down with his students having just finished his class, asking what advice they would give to the next cohort of culinary students starting his lab. Students dive into how to become a leader amongst their peers, be solution-driven and not give up in when times get tough. 

Jaime and Matt connect with Executive Chef Chris Clime to talk about why sourcing the absolute best seafood makes cooking easier. Also, the chefs dive into the intense kitchens of the past and how to stand out when interviewing for a new position.