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In this episode of Working Dog Radio we introduce Larry McCardle from the New York Department of Corrections, and delve into the challenges and experiences of K9 training in high volume prisons. They explore the impact of mental health on the corrections system, share stories about their canine partners, and discuss the evolution of training methods and the importance of handler-dog relationships. In this conversation, Eric, Ted and Larry delve into the intricacies of K-9 handling within correctional facilities, particularly at Rikers Island. The guys discuss the unique challenges faced by handlers, including the overwhelming presence of human odor, noise, and the need for effective lead control. They share insights on imprinting techniques, the importance of adapting training methods to the correctional setting, and the evolving threats posed by modern drugs and electronic devices. The conversation highlights the necessity of understanding the environment and the behavior of both dogs and inmates to ensure successful operations. They discuss the dynamics of K-9 training, the challenges of contraband recovery, and innovative smuggling techniques used by inmates. The conversation also touches on the importance of photography in dog training, the effective use of e-collars, and Larry's journey within the USPCA, highlighting his future aspirations in the field. Join us on our member platform through our youtube channel to get access to perks: https://www.youtube.com/channel/UC8D9WOH6ny8eoiTCxFNpBtQ/join Thank you Larry you can find and follow is IG at @nyck9zoeyandsimms and ALWAYS to our amazing sponsors!!! KINETIC DOG FOOD www.kineticdogfood.com HIGHLAND CANINE TRAINING Online Police K9 Supervisor http://tacticalpolicek9training.com/ 30% off with the discount code WDR30 HORIZON STRUCTURES www.horizonstructures.com/commercial-dog-kennels RAY ALLEN K9 www.rayallen.com WDR10RAY 10% off DOGTRA OFFICIAL www.dogtra.com WDR10 10% off of a single item over $200 ALM K9 EQUIPMENT www.almk9equipment.com “WDRADIO” 10% off Music by @brotherdege brotherdege.net Rest in Peace Dege Legge!
It's especially rewarding for us to get an opportunity to interview a hard working man with integrity. That was certainly the feeling we had as we concluded the interview. Hope you all enjoy the conversation as much as we did. Josh is a retired police officer after serving at Garland PD and Denton PDin Texas since 2003. During that time Josh held positions as a fieldtraining officer, firearms instructor, active shooter instructor, academyinstructor, K-9 handler, and K-9 instructor. Josh's K-9 partners wonnumerous awards, both in police canine competitions, and on the streetmaking high risk felony apprehensions and seizing thousands of poundsof narcotics and millions of dollars in drug money. During Josh's career, hereceived numerous awards and commendations including over 50meritorious conduct awards, officer of the year, and the life saving award.Josh's first police dog won the United States Police Canine AssociationRegion 20 (USPCA) “Top Dog” overall in the first two years he competed,before becoming a USPCA judge. Josh has trained and certified hundredsof police K-9 teams and is still active in the police K-9 community.In the civilian world, Josh competes with his personal dog that he trainedfrom a puppy in Protection Sports Association (PSA) and is a certified trialdecoy. Josh has trained his current dog to the level of PSA2 and has wonnumerous awards at trial with her including high obedience and highprotection. As a decoy, Josh has been selected as a national select decoyfour times, and has traveled all over the U.S. and internationally to decoy,train dogs, and certify decoys. Josh has decoyed over 150 competitivetrials in five different countries. Josh is currently the secretary of decoysfor PSA and maintains decoy evaluations and certifications of over 100decoys worldwide.Josh is the founder and owner of Kirby K9 which started as a customleash and collar company for police and working dogs, and has expandedto include selective training for obedience and protection dogs. Kirby K9specializes in working dog equipment and is the largest dealer forDemanet bite suits. Josh works very closely with Demanet to develop andtest new products and bite suits, and Demanet has adopted the designsand construction of bite sleeves developed by Josh.Josh is passionate about training dogs, particularly in protection work andbelieves it is the responsibility of great trainers and decoys to bring out thebest in each dog they work with.2 Please welcome Ray Allen Manufacturing as a sponsor to the podcast. Go to the most trusted name in industry for all of your k9 related equipment. For a 10% discount use the WDD10 discount code.Welcome our newest sponsor Gold Coast K9. Gold Coast K9 trains and deploys hand-selected service dogs for personal and family protection, police agencies, and school districts. Their training programs rank among the best and most trusted in the world. Follow Gold Coast k9 on all social media platforms. For 10% off merchandise use the GCK910 discount code on their website www.goldcoastk9.comHLTK9 Conference continues to be a supporter of the WDDP. They are gearing up for the next conference in Myrtle Beach SC. Plan ahead, the 2025 conference will be April 1,2,3, 2025. Register today at www.htlk9.com. If you want Rich and Howard to come to your location we can make it happen. They have come together to provide workshops on any K9 related topic you like. Open to law enforcement and civilian attendees. Contact Howard at hjyk91@gmail.com or 704-473-9885.
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
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
PSNI investigate after bodies of two dogs were found weighted down in a lake in Co Tyrone. The USPCA have offered a reward for information following the discovery We speakg to its Director of Operations, Siobhan McHaffie
On this week's show, I have Lisa Donovan and Julie Belcher of Rêverie Retreats. These retreats are the kind of trips that I want to take. Travel to the Loire Valley... Take a French pastry lesson with an acclaimed baker...Have a natural wine tasting. Plenty of time to eat and relax. Maybe make some new friends.You'll learn how and why Lisa and Julie started this, and how you can join them on one of these excursions. We talk about how they select the partners and purveyors they work with, natural wine, and not wanting to work in professional restaurant kitchens. I also wanted to discuss their dynamic and what their working relationship looks like. How they balance the tasks and workflow. And I also had to talk to Lisa about pie crustRÊVERIE RETREATSCheck out the Rêverie website and book a tourInstagram: Reverie, Julie Belcher, and Lisa Donovan Previous podcast episode with Lisa DonovanLisa's book Our Lady Of Perpetual Hunger CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites SPONSOR 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 my guest is Nick DiGiovanni. Nick was a MasterChef finalist on season 10, which he did while attending Harvard. Since then, he's been creating food and cooking content online. His YouTube channel recently passed the 10 million subscriber mark, and he has over 11 million followers on TikTok. His videos are both educational and funny, often done in collaboration with other celebrities and and YouTube personalities. He's made slushies with Mr Beast, chili with Kevin from the office, and recently broke the Guinness book of world records for the largest beef wellington. That video, by the way, featured someone you might have heard of…Gordon Ramsay. But Nick still seems pretty grounded. While grateful for his fans and followers, he says he doesn't get caught up in the numbers and analytics. Last week he released his first cookbook Knife Drop: Creative Recipes Anyone Can Cook. We discuss the book, video creation, collaborations and more. We also talk about Nick's line of premium cooking and finishing salts called Osmo Salt.NICK DiGIOVANNIBuy the book Knife Drop: Creative Recipes Anyone Can Cook Nick's YouTube channel Nick's Instagram Nick's Website Nick's TikTok CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites SPONSOR 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.
This week, my guest is Lior Lev Sercarz. Lior is the chef, spice blender, and owner of La Boîte, a spice shop in New York City. He's previously released the cookbooks The Art of Blending, The Spice Companion and Mastering Spice. This week, he released his 4th book, A Middle Eastern Pantry. In this new cookbook he focuses on the everyday ingredients used throughout this vast region, including Turkey, Tunisia, Yemen, Iran, Iraq, Israel, Armenia, Jordan, and more, as he offers an homage to the pantry staples that define Middle Eastern cuisine.In addition to discussing his cookbooks, we talk about why he started his spice company, and how it's evolved since its inception. Currently, he has around 100 spice blends that are available to the public, but he makes an additional 200 blends specifically for other restaurants and businesses. Additionally, he sells 80-90 single spices. We also talk about the procurement process, the quality of his spices, and spice use today vs back in the 80's. You know…way back when your mom probably had just pepper, granulated garlic and a musty old can of paprika. And not related to spices, we talk about the formation of the Galilee Culinary Institute, something he's really passionate about. LIOR LEV SERCARZBuy the book A Middle Eastern PantryThe La Boîte websiteInstagram: Lior & La Boîte The Galilee Culinary InstituteOther books: The Art of Blending, The Spice Companion and Mastering Spice CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants 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.
This week on Chefs Without Restaurants I speak with Ryan Gray and Janice Tiefenback of Elena, Gia, and Nora Gray restaurants in Montreal. They recently released a cookbook called Salad Pizza Wine. During our conversation, Ryan and Janice shared their insights on the evolving Montreal food scene and how they've embraced change in their own establishments. We discuss the importance of cultivating a healthy restaurant culture for both staff and customers, emphasizing the crucial role of leadership.Discover what it means for them to embrace local ingredients in running a pizzeria in Montreal. Instead of relying on imported ingredients from Italy, they made the decision to explore and support local sources.Naturally, we also discussed their new cookbook, delving into pizza-making, hoagies, and the world of natural wine. RYAN GRAY and JANICE TIEFENBACHBuy the book Salad Pizza WineInstagram: Ryan Gray, Janice Tiefenbach, Elena Restaurant, Nora Gray Restaurant CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants 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.
This week I have Krimsey Lilleth. She's the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close her North Hollywood restaurant in Spring 2020. She knew she wanted to share her recipes with her fans so they could re-create their favorite dishes at home, which is what inspired her to write her first cookbook.Last year I released my full episode with her, which can be found here. Today, here's an except from that show. It's the segment where Krimsey dicusses her decision to leave social media. These days it seems like you have to have a strong social media presence if you want to have your business succeed. But it's definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I'd love to hear what you think. Are we all just caught up in the hamster wheel, and it's a huge waste of our time?KRIMSEY LILLETHKrimsey's WebsiteBuy The Cajun Vegan Cookbook CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants 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.
In this episode, I speak with Andre Uribe, a personal chef and the co-owner of Sustainable Meals Oregon. We delve into Andre's journey as a chef and his foray into video and storytelling, which now includes his own audio and video podcast, Chef Therapy.During our conversation, Andre talks about how he crafted his business model, devised a pricing structure, and strategically positioned himself in the market. His culinary enterprise places a strong emphasis on meal prep using locally sourced ingredients, and he explains why collaborating with local purveyors forms the foundation for Sustainable Meals Oregon.We explore Andre's aspiration to strike a better work-life balance, enabling him to pursue his other passions and spend quality time with his family.Tune in to gain valuable insights from Chef Andre, as he shares his entrepreneurial journey, and his commitment to sustainable practices.ANDRE URIBE Chef Andre on Instagram Andre's website Sustainable Meals Oregon Sustainable Meals Oregon on Instagram The Chef Therapy Podcast on YouTube The Chef Therapy Podcast on Apple Podcasts CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram Chefs Without Restaurants on TikTok Chefs Without Restaurants on YouTube Chris Spear's personal chef business Perfect Little Bites SPONSOR 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.
This week I speak with chef Matt Collins about payment methods and deposits, with a side or horror stories. Whether you work in the food industry or not, if you receive payment for your services, you won't want to miss this.We cover various options for payment methods, including cash, check, Venmo, Zelle, Paypal and Square. We talk deposits: when to request them and how much to ask for. Additionally, we discuss fees and gratuity. Tune in to gain valuable insights and practical tips on handling payments.MATT COLLINSMatt Collins on InstagramChef Collins Events - Private DinnersCHEFS 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 AsociationAre 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.
On today's show, I have Nicolas and Stephen Servis, identical twin brothers who founded Servis Events, a private dining service based in Bucks County, Pennsylvania. You'll learn how the brothers pivoted during the early days of the pandemic to start their business.Nicolas and Stephen's passion for farm-to-table cuisine flourished during their time as chefs de partie at The Mainland Inn, where they tackled full animal butchery, gardening, and more. Later, while volunteering at Quarry Hill Farm, Stephen learned about the WWOOF program, a travel-for-work opportunity on organic farms. So, when the pandemic forced the brothers to leave their restaurant jobs in 2020, seeking inspiration, they moved to Maine for two months to work on Flying Pond Farm, where their vision for Servis Events began to take shape.Today, Nicolas and Stephen share their story and passion for culinary arts and sustainability, combining their love of cooking with their dedication to being stewards of the planet. SERVIS EVENTSServis Events on InstagramServis Events - Private DinnersCHEFS 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 AsociationAre 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.
This week, I talk about working for free. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there isn't a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes at the ribbon-cutting ceremony for a new car dealership? There are a lot of people looking to trade your services for "exposure", but does it actually help move the needle from a business standpoint? What do you think? Let me know. CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramTHE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEYSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
As 2022 comes to a close, I want to thank all of the listeners, guests, and people who have supported this podcast. As I get ready to continue with shows in 2023, I want to know what you want to hear. Please take 5 minutes to fill out this survey. It's only 7 questions and is anonymous. I'm going to use this information to make the Chefs Without Restaurants podcast even better.THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEYCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This is the olive oil episode. This week, I speak with David Garci-Aguirre, the master miller at Corto. This one ingredient probably touches more dishes than any other ingredient except salt. But how much do we know about it? David likes to say that it's the ingredient that farm-to-table forgot. Nobody knows where it came from, who made it, or how it got made. But on this episode, we're going to change that.Did you know that much of the oil on the market is already rancid when you purchase it? This is one of the reasons that most extra-virgin olive oils have a low smoke point, and aren't recommended for sauteing with. But David says that fresh, high-quality olive oil is one of the most stable cooking oils there is.Besides rancidity and oil smoke points, you'll learn how Corto grows, harvests, produces, stores and packs its oil. They have an innovative bag-in-a-box system that protects the oil, making sure that the very last drop is as fresh as the first. They don't sell their oils at a retail level, but if you want to purchase it, use the link below to get it directly from their website.DAVID GARCI-AGUIRRE & CORTOCorto's InstagramDavid's InstagramBUY CORTO OIL HERE or Get it on AmazonRecipe: Wild Juniper Pan Roasted Scallops - Hari CameronRecipe: Chocolate Olive Oil Torte - Holly GaleCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
Chef Imrun Texeira is the chef and owner of Wanderlust, a personal chef service based in Toronto, Canada focused on blind tasting menus. Whether you currently have a personal chef business, want to start one, or are any type of culinary entrepreneur, this episode is packed with valuable tips on growing a food business.Imrun's worked in some of the world's best and most influential restaurants, including Noma in Copenhagen. Most recently, he was named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada, and as a rising talent in North America by The Art of Plating. He was a semi-finalist on the Food Network's Top Chef Canada Season 8, and a finalist on the Food Network's Chopped Canada Season 3. Imrun's culinary style is often referred to as 'New Canadian Cuisine' as he showcases local produce, foraged ingredients and blends them with flavors and tecniques from around the world.On the show, we talk about positioning your business and how to stand out from your competitors. We discuss pricing your service, staffing considerations, and customer interactions. Also, Imrun is an ambassador for The Burnt Chef Project, so I asked him to explain what that is, which led to a bigger discussion about mental health and the state of mental health services today. And I wanted to talk about how he plans and markets his menus. Imrun offers either five or ten-course blind diners. That means that the customers don't know what they'll be dining on before he serves it. I'm not sure I'm ready to try that with my business yet. I have some challenges just getting people to order some of the more interesting items from a selection menu. For those with personal chef businesses, do you do this? Let me know because I'm interested. As always, you can hit me up on Instagram @chefswithoutrestaurants. My DMs are open.IMRUN TEXEIRAImrun's InstagramImrun's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
On this week's episode, we have chef Nikko Cagalanan. Born and raised in the Philippines. Nikko grew up in a family that loved food. His dad cooked. His aunt cooked. And his grandmother, Mansueta, cooked. Sure, he didn't always want to be in the kitchen, but food was an integral part of their family. Eventually, he moved to the United States, landing in Massachusetts. Cooking wasn't his career back then. Nursing was. But, like many of us who feel the kitchen calling us, Nikko decided he wanted to start a career in cooking. With no formal training, he essentially had to start at the bottom. You'll hear the story of how he got his start, and eventually launched his own pop-up. If you're someone who's thought about starting one, Nikko will share how he did it, and some things to consider. We also talk about collaborations and his recent appearance on the show Chopped where he had to cook pork uterus, among other bizarre food items.NIKKO CAGALANANNikko's Instagram Mansueta's Instagram CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
The USPCA says it has seen a rise in surrendered animals due to unforeseen circumstances
On this week's episode, we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. You might have heard our "What is a Chef" mini-episode.Chef Zito was one of my instructors and my senior advisor when I was a student at Johnson & Wales University. But a lot has changed since I graduated in 1998. I wanted to find out how the school, and the curriculum, have changed (or stayed the same) since I've been gone. He talks about the newer courses and classes dealing with things like sustainability, dietetics, and entrepreneurship. They even have a garden there now. I asked his opinion about who was a good fit for culinary school. We also talked about his thoughts on community college as opposed to a top-tier culinary university.If you're a current or former culinary student, or are thinking about going to culinary school, this is the episode for you. If anyone has questions they want to ask me directly, feel free to reach out to me at chefswithoutrestaurants@gmail.com.RUSS ZITORuss's InstagramRuss's TwitterJohnson & Wales UniversityCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
Thank you for three years and 100,000 downloads. This week marks the three-year anniversary of the podcast, and last week we hit 100,000 total downloads, so I thought I'd do something a little different. This is a re-post of the first podcast episode. The show was co-founded with Andrew Wilkinson of Pizza Llama, and back then, Andrew took on much of the hosting duties. He was with the show for the first four months.On the show, Andrew and I talk about the foundations of Chefs Without Restaurants: community, collaboration, and education. We discuss our aspirations for the community and podcast. Most of it has remained, though some things have changed. I'd love your feedback. What's working? What do you love? Where can we improve? Feel free to email me at chefswithoutrestaurants@gmail.com or send an Instagram DM @ChefswithoutrestaurantsCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
On this week's show, we have chef Carla Hall. She was a contestant on Bravo's Top Chef and Top Chef All-Stars. Carla spent 7 years co-hosting ABC's Emmy award-winning, popular lifestyle series “The Chew”. She's been on multiple Food Network programs, was a judge on Netflix's Crazy Delicious, and is a culinary contributor to “Good Morning America”. She's the author of four cookbooks, in addition to a number of cookbooks put out by The Chew.We discuss her Top Chef experience, and why she wanted to return for All-Stars. We talk about the transition from catering to food media, licensing her recipes, and chef-in-residence programs. This is also a mini-Masterclass in biscuit-making. She talks about what makes a good (and bad) biscuit, and gives lots of actionable tips.CARLA HALLCarla's InstagramCarlas's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
On this episode, we have chef, author, and TV personality Mary Ann Esposito. She's the creator and host of the nationally televised PBS series Ciao Italia with Mary Ann Esposito. The author of fourteen cookbooks, most recently, Ciao Italia: Plant, Harvest, Cook!, Mary Ann has worked beside world-renowned chefs Julia Child, Jacques Pepin, Martin Yan, and countless others. When not filming, Mary Ann can be found giving hands-on cooking classes.Her new book takes the reader on a seasonal home garden vegetable journey focusing on simple growing tips for anyone interested in growing their own vegetables and how to cook them Italian-style.MARY ANN ESPOSITOMary Ann's InstagramMary Ann's WebsiteBuy the bookCiao Italia: Plant, Harvest, Cook!CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor- Chemists in the KitchenChemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNASSponsor-meezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/cwr.
This week's guest is Shannon Smith. She's a cook, teacher, and traveler based in Tulsa, OK. She's traveled to more than 50 countries, meeting and cooking with people, from home cooks to restaurant chefs, while documenting it on her blog. She also uses her travels to teach women how to cook, and helps to finance their businesses using micro-loan programs. Her charity work includes Vizavance, a program that provides eye care to the homeless, as well as Hope Haven Rwanda, a school for impoverished children in Rwanda. She's raised over $500K for her charity work by donating epic dinner parties at her home. On the show, we talk about how she became a world traveler and cooking instructor. She explains how the micro-finance loan program works, and some of the charities she's been working with. She's currently working on a forthcoming cookbook, THE HIDDEN TABLE, a collection of stories and recipes from her adventures around the world, which is set to be released next year. SHANNON SMITHShannon's InstagramShannon's WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Sponsor- Chemists in the KitchenChemists in the Kitchen by LabX, is a YouTube video series spotlighting the power of chemistry, and how science and food can bring people together.In each episode, real scientists walk you through things like making your own pickles, the chemistry behind ceviche, the formula for perfect homemade pretzels, and more.It's a love letter to science, cooking, and individuality, with some great tips on how you can apply real scientific principles to your everyday cooking. Season 2 is airing now, and you can catch up with every episode for free on YouTube by searching “Chemists in the Kitchen” or going to Youtube.com/LabXNAS Sponsor-MeezStill keeping your recipes in docs? Doing your costing in spreadsheets? You should try Meez—the recipe tool designed for chefs by chefs. Founded by professional chef Josh Sharkey, Meez transforms your recipe content into a powerful digital format that lets you organize, scale, train, and cost like never before. See why Meez is loved by over 12,000 culinary professionals. Sign up for a free account today at getmeez.com/chefswithoutrestaurants.
On this week's "What is a Chef?" episode we have chef Russ Zito. Russ has been a culinary instructor at Johnson & Wales University for 26 years. I asked him what his definition of a chef was, and his response revolved around leadership, mentorship, and exchanging ideas. This segment will not be included in our full conversation which will be released in a few weeks, so subscribe now so you can catch the rest of our conversation. RUSS ZITORuss's InstagramRuss's TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, please check out our Sponsorship page (we get a small commission when you use our affiliate links). You can find our Patreon, Venmo, and deals from brands like Masienda, The Tiny Fish Co., TRUFF, and TILIT.Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
Clark Barlowe is a seventh-generation North Carolinian. Growing up learning how to hunt ginseng with his grandfather, Clark learned to look at the plants around him for the potential nutrients and delicious ingredients that they held while respecting their limitations and responsible foraging. He was formally trained as a chef at Johnson and Wales University. After stages at The French Laundry and El Bulli, followed by positions at Chez Pascal and Clyde's Restaurant Group, Clark refined his expertise for preparing and respecting ingredients. While chef-owner of Heirloom Restaurant in Charlotte, NC from 2014-2019, Clark supported over 70 small businesses and producers throughout North Carolina, while supplying the restaurant with only NC-based ingredients. After selling Heirloom in December 2019, and moving to his new home in Oregon, Clark is carrying this vision forward as he works to increase knowledge about how to bring the beautiful work of mother nature to your table, while respecting every potential part of each ingredient.On the show, we discuss foraging, cultivating mushrooms, transplanting ramps, and snail farming. Clark is currently attending law school and we talk about how he might potentially combine the two fields such as in food and farming policy. He also discusses foraging for, and preparing some items that contain toxins, such as pokeberries. Clark is trained in this area. If prepared incorrectly, you could become very ill, or in some cases die. Please do not take this as an endorsement to try cooking and eating pokeweed, pokeberries, or mushrooms without being properly trained in that area.CLARK BARLOWE Clark's Website Potential Pantry Clark's InstagramSaveur article on Poke"What is a Chef?" episodeCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week we have a "What is a Chef?" episode with Carla Hall. Carla is a chef, cookbook author, two-time Top Chef contestant, and former co-host of The Chew. Our full conversation will be released in a few weeks. Subscribe to the podcast now so you don't miss it.CARLA HALLCarla's WebsiteCheck out Carla's BooksCarla's InstagramCarla's YouTube Channel Carla's Facebook PageCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week's guest is Jorge Gaviria, founder of Masienda, and author of the new book Masa. On the show, you're going to get the Masienda origin story, and find out why it all started with the corn. Jorge explains nixtimalization, which is the process of turning corn into masa, and how to nixtamilaze and grind your own corn at home.For those who just want to buy the masa harina, I asked him about water temperature, hydration, and the differences between the corn types. We also talk about brand partnerships, as Masienda has teamed up with companies like Jacobsen Salt Co., Made In, and Hayden Flour Mills.But I f there's anything I would like you to get out of this episode, it's that making tortillas at home is so easy. If you love tacos and Mexican food you should order a bag of Masienda masa harina right now.MASIENDA AND JORGE GAVIRIABuy the book MasaMasienda WebsiteMasienda InstagramMaienda YouTube Channel Buy Masa Harina and Much More HereCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week's "What is a Chef" episode is with Clark Barlowe. He's a chef, former restaurant owner, cooking instructor, forager, and now... law student.Stay tuned for my full episode with him which will be released soon.CLARK BARLOWEClark's Website Potential PantryClark's InstagramCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week's guest is Taffy Elrod. She's a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.We discuss the closure of her restaurant in upstate New York, and the transition to recipe development, content creation, brand deals, and teachingTaffy ElrodTaffy's WebsiteTaffy's InstagramTaffy's TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week, I speak with Luladey Moges. She's the author of the new cookbook Enebla: Recipes From an Ethiopian Kitchen. Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, she learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.People love Ethiopian cuisine for its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider. Where can you get spicy berbere? How do you make injera? And doesn't it all take hours to prepare?In Enebla (which means let's eat!) you'll learn how to prepare aromatic wot stews, hearty tibs, breakfast scrambles, colourful salads, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. Key Takeaways 08:24 The Impact of Moving to the United States13:58 The process of writing a cookbook.26:22 Ethiopian Food is Kid Friendly and Delicious32:23 The Different Ways Ethiopians and Americans Prepare CoffeeLULADEY MOGESLula's InstagramBuy the Enebla CookbookCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week, in preparation for Season 5 of Cobra Kai, we're re-releasing our episode with Dan Ahdoot. who plays Anoush on the show. He's a standup comic, actor, writer, producer, and podcast host. He's also the host of Food Network's Raid the Fridge. He's garnered fans as a character actor on the shows The Crew, Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel's Kickin' It. On his podcast Green Eggs and Dan, he takes a new look at “you are what you eat,” and brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical food show, Green Eggs and Dan is the type of food podcast you'd make with your friends around the table, roasting more than just food.Dan's show has hit #1 on the podcast charts, and his guests have included Jacques Pepin, Ruth Reichl, Padma Lakshmi, Henry Winkler, Paul F Tompkins, and Iliza Schlesinger. On the show, we talk about Persian food and cooking, luxury food ingredients, and the dining scene in general. You'll hear how he went from pre-med to stand-up and acting, and now podcasting. So, is Dan Team Daniel or Team Johnny?DAN AHDOOTDan's InstagramDan's TwitterDan's WebsiteListen to Green Eggs and DanCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week we have a short episode about how to make better sourdough bread. This was part of a much longer conversation with Andy Roy of Twin Bears Bakery in Frederick, Maryland. At Twin Bears, they make 100% naturally-leavened bread.When I asked about how to make better bread at home, Andy shared his tips for making better sourdough, which isn't just reserved for home bakers. The rest of our conversation will be released shortly. Below you can also find links to the books Andy mentions in the podcastTWIN BEARS BAKERYTwin Bears Bakery WebsiteTwin Bears Bakery InstagramLiving Bread by Daniel LeaderThe Sourdough School by Vanessa KimbellCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week's guest is chef Anna Voloshyna. She's a Ukrainian-born, California-based chef, blogger, and culinary instructor. Her upcoming cookbook Budmo! (out September 27th) celebrates classic Eastern European recipes with a modern, creative twist.On the show, we discuss her upbringing and life in Ukraine, where she lived until she was 21. We talk about the food she grew up with and loves, but also the current war with Russia. Food is political, and you need to understand some of the history to get a complete picture of Ukrainian cuisine. If you're interested in learning about Ukrainian cuisine, this is the episode for you. ANNA VOLOSHYNAAnna's WebsiteAnna's InstagramAnna's FacebookAnna Voloshyna's cookbook Budmo!CHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships. You can join today at www.uspca.org and use the code: Inflationfighter22. Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available
This week I talk about how you can grow your personal chef business using vacation rental properties like Airbnb and VRBO. This has been where the majority of my business has been coming from for the past five years. I've talked about it as part of other podcast episodes but thought it warranted a standalone episode. If you want to make more money cooking as a personal chef or caterer, tune in to find out my top tips for acquiring more customers staying at rental properties. Do you have tips you'd like to share? Let me know. Connect with me on one of the platforms below. CHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership. Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.
This week's "What is a Chef" episode is with Taffy Elrod. She's a chef, restaurant owner, cooking instructor, recipe developer, and food writer with 20 years of experience in the food industry.Stay tuned for my full episode with her which will be released soon.Taffy ElrodTaffy's WebsiteTaffy's InstagramTaffy's TwitterCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships. You can join today at www.uspca.org and use the code: Inflationfighter22. Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available
This week's guest is Daniel Liberson of Lindera Farms, a nature reserve in Delaplaine, Virginia. There, Daniel forages for items local to the area, and creates fermented pantry items for both restaurants and home cooks. His products include vinegar made from ramps, paw paws, and Virginia berry, as well as items like crab apple verjus, pecan tamari, and applewood soy sauce.Besides discussing vinegar-making and fermentation, we talk about business topics like the cost of running restaurants, how he grew his business, and the pros and cons of making your own vinegar. Daniel Liberson Lindera Farms Instagram Lindera Farms Website Daniel's InstagramCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships. You can join today at www.uspca.org and use the code: Inflationfighter22. Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available
This week's guest is Christopher Curtin, the certified master pastry chef, and chocolatier behind Éclat Chocolate, which he founded in West Chester, PA in 2004. After attending culinary school, he spent 14 years honing his skills alongside the world's top chocolate makers across Belgium, France, Germany, Switzerland, Spain and Japan. Éclat has received acclaim including being named one of the “Best Chocolates in America” by Bon Appétit magazine. Christopher has collaborated with the likes of Anthony Bourdain and Eric Ripert, and other businesses such as Victory Brewing Company.We discuss what has contributed to both the success and longevity of Éclat. Christopher talks about how to stand out in a crowded market, and the work culture he's created at Éclat. CHRISTOPHER CURTIN AND ECLAT CHOCOLATEEclat's InstagramEclat WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships. You can join today at www.uspca.org and use the code: Inflationfighter22. Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available.
This week's "What is a Chef" episode is with Eli Kulp. He's the co-founder and culinary director of High Street Hospitality Group, as well as the host of both The Chef Radio Podcast and Delicious City PodcastHe has been a finalist for JBF Best Chef Mid-Atlantic, Best New Chef- Food & Wine Magazine, Chef of the Year- Eater and Philadelphia Inquirer.Stay tuned for my full episode with him which will be released soon. ELI KULPEli's InstagramChef Radio PodcastDelicious City PodcastCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesSponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships. You can join today at www.uspca.org and use the code: Inflationfighter22. Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available.
This week I'm talking breakfast tacos with Liz Solomon Dwyer, founder of King David Tacos. An Austin native, Liz brought her love of the breakfast taco to NYC. What started as a drop-off catering business, then grew from two breakfast taco carts to over 50 locations across NYC. Her tacos can now be found at retail partners like Whole Foods and Stumptown, as well as their brick-and-mortar location. We talk about what makes a good breakfast taco, the challenges of hot-holding eggs, and working with retail partners. We discuss building and growing her business, scaling from two carts to over 50 locations in just a handful of years? We also talk about sticking to a vision. Liz has really stuck to her guns when it comes to only making breakfast tacos, and also not doing any made-to-order food. She's firmly dedicated to making the best breakfast taco and sticking with just that. Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed KnivesAre you looking for top quality kitchen knives? With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You'll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.LIZ SOLOMON DWYER King David Tacos Instagram King David Tacos WebsiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week is a solo episode. The topic was prompted by Ray Delucci of Line Cook Thoughts who posed the question "How do you motivate your staff in the food industry?" My reply was "Find out what their goals are, and where they see their path going. Then, try to help them get to that place, even if it means that they'll leave you and go elsewhere eventually. Too many bosses try to hold their employees back." But I wanted to dig deeper, so here's a little more. I talk about mentorship, knowing what your employees are looking for, and where the responsibility lies. I would love for you to weigh in. DM me on Instagram or drop a comment when I post the episode there. Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed KnivesAre you looking for top quality kitchen knives for dad this Father's Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You'll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bite
This week is a solo episode. I discuss the time I was fired from a job and the subsequent anxiety that I experienced due to that. It took a long time before I came to terms with the whole experience. But there was also a silver lining... It ultimately led to me starting my own personal chef business, and this community. If you've been fired, or if you're a hiring manager, I'd love for you to listen to this episode. If you have feedback, you can get in touch by contacting me on one of the platforms listed below.Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed KnivesAre you looking for top quality kitchen knives for dad this Father's Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You'll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week's "What is a Chef" mini-episode is with Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or the owner of The Tiny Fish Co. You can find last week's full episode with her here. Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. Sponsor- Vosteed KnivesAre you looking for top quality kitchen knives for dad this Father's Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You'll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen. Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.===============================Sara Hauman=============================== Sara's Instagram Sara's Website The Tiny Fish Co InstagramThe Tiny Fish Co Website ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week I have Sara Hauman, You might know her as the yogurt queen from season 18 of Bravo's Top Chef, or from her highly entertaining Instagram cooking videos where she's making some delicious-looking food. After high school, Sara moved to the south of Spain. Upon returning to the US, she decided to go to culinary school, (which she doesn't recommend). She spent the next few years working in restaurants including Brandon Jew's Bar Agricole. With some experience under her belt, Sara returned to Spain to work at the famed Asador Etxebarri. On the show, we discuss her love of food growing up, moving to Spain after high school, and going to culinary school. We dig in and discuss culinary school, and why she doesn't recommend it, and she shares her experience working at one of the world's best restaurants in Spain. We talk about Top Chef, including the application process for her, her experience on the show, and how her confidence grew as she went further in the competition. And now Sara has started a tinned fish company called The Tiny Fish Co, where she's selling Tinned Sea Treats from the Pacific Northwest.Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. ===============================Sara Hauman===============================Sara's InstagramSara's WebsiteThe Tiny Fish Co InstagramThe Tiny Fish Co Website==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week my guest is Jonathan Bardzik. He was first on the show on the show in July 2021, and I wanted to have him back. He's a storyteller, cook, and author. He's a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He's appeared with more than 900 audiences, been on the TEDx stage, written 4 books, and his television series, Jonathan's Kitchen: Seasons to Taste recently debuted on Revry. On this episode, we talk about business basics and hot topics, especially as they relate to the personal chef business. How do you acquire clients, and tips for retaining them? Should you separate out the food cost from the labor cost when billing your client? Does costing every recipe and event even matter? And we talk about time...how do you want to be spending your time, both personal and professional? Jonathan discusses how he interacts with social media, his time away from clients and his business, and how he looks at time and money. Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. ===============================Jonathan Bardzik===============================Jonathan's InstagramWatch Seasons to TasteJonathan's Website ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week we have a mini-episode with Taste Network's Brady Lowe. If you haven't heard our full episode with him, you can check it out here. During our conversation, I asked him what it means to be a chef. In this quick episode, you'll hear what Brady has to say. Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. ===========Brady Lowe and Taste Network===========Taste NetworkBrady's InstagramDrinkRealSpain.com==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week my guest is Sena Wheeler of Sena Sea. Sena's part of at least a third-generation fishing family. With her husband Rich, they're bringing premium quality seafood directly to their customers. Sena has a master's degree in nutrition and food science with a specialty in quantifying omega 3's in fish, and determining preferred handling practices for premium quality. Rich does most of the fishing for Sena Sea, but they also source from fellow fishermen who share their high-quality standards, and commitment to sustainability. Sena Sea are not only fishermen, they also run a small, fisherman-owned custom processing facility in Cordova, AK where they specialize in premium quality and traceability. On the show, it's all about seafood. We talk fresh vs frozen, and wild vs farmed. Sena explains the best way to properly thaw fish, and we discuss brining. You'll pick up some cooking tips, and learn about all the different types of salmon. Anyone down for some chum? And right now, they're getting ready for fresh Copper River King and Sockeye salmon. This only comes once a year. When we were recording, I wasn't sure this episode would be released in time, but if you hurry, you might still be able to get your pre-order in. Please check out the show notes for all of their info, especially how to order their fish and get it shipped directly to your door. For all you personal chefs who shop retail, this is a great way to get your hands on some premium seafood.Sponsor- The United States Personal Chef AssociationWhile the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.For those who supply the industry, it's a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. =======Sena Sea=======Sena Sea WebsiteSena Sea InstagramSena Sea Facebook==========================CHEFS WITHOUT RESTAURANTS==========================If you would like to support the show financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week I have Krimsey Lilleth. She's the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close her North Hollywood restaurant in Spring 2020. She knew she wanted to share her recipes with her fans so they could re-create their favorite dishes at home, which is what inspired her to write her first cookbook.On the show, we talk about opening a restaurant, and then the decision to close it. We also discussed the process of writing a cookbook, But the main thing I wanted to talk about was Krimsey‘s decision to leave social media. Today it seems like you have to have a strong social media presence if you want to have your business succeed. But it's definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I'd love to hear what you think. Are we all just caught up in the hamster wheel, and it's a huge waste of our time?Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com1-800-995-2138 extension 705https://www.uspca.com/===========Krimsey Lilleth===========Krimsey's WebsiteBuy The Cajun Vegan Cookbook==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
Today I have Brady Lowe, founder of Taste Network. Started in 2002, he's currently on a mission to disrupt, and rethink the typical food marketing strategies, forge new online possibilities, and partner with and help promote sustainable, ethical, and delicious food and drinks from around the world. You might know Brady from the Cochon 555 events that he put on. But you might not know that he separated from the Cochon 555 brand a couple of years ago, which was one of the things I wanted to talk to him about. Building something that you love, and then letting it go, possibly seeing it go down in flames along the way. But Brady is still going strong with other aspects of Taste Network. We talk about the future of the food events industry, and discuss supply chain issues, especially as it related to farms in the early days of Covid. And a few years ago Brady came under fire for posting a racially insensitive photo from one of his events on Cochon's Instagram page. There was a considerable fallout the days surrounding it, and I wanted to give Brady a couple of minutes to speak on that.Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com1-800-995-2138 extension 705https://www.uspca.com/===========Brady Lowe and Taste Network===========Taste NetworkBrady's InstagramDrinkRealSpain.com==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here, and another mini-episode where we talk about health and wellness here. I'm currently out of town on vacation and have been having some technical difficulties. So, today's episode jumps right in without any real intro.Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com1-800-995-2138 extension 705https://www.uspca.com/===========Andris Lagsdin and Baking Steel===========Baking Steel's InstagramBaking Steel's WebsiteBaking Steel's FacebookBaking Steel's YouTubeBuy Andris's book “Baking With Steel”==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week, I talk about free food and failure. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there might not be a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes and the ribbon-cutting ceremony for a new car dealership? There are a lot of people looking to trade your services for "exposure", but does it actually ever help move the needle from a business standpoint? What do you think? Let me know. Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.com1-800-995-2138 extension 705https://www.uspca.com/==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland. You might've heard my mini-episode with him a couple of months ago about what it means to be a chef. On this full episode, we dive into the chocolate business. We talk about how he ended up taking over the shop that he had been working at on and off for almost a decade. We discuss chocolate percentages, supply chain issues, tempering chocolate, and how to work with it at home. We also talk about vanilla, and how it's kind of underrated. So if you love chocolate, or even vanilla, and want to pick up on some tips and tricks on how to buy, use, and store chocolate, this is the episode for you. Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.comhttps://www.uspca.com/===========Cody Marwine and The Perfect Truffle===========The Perfect Truffle on InstagramThe Perfect Truffle Website==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week's guest is Philadelphia chef Kiki Aranita. You might know her from her Poi Dog food truck and subsequent restaurant of the same name. Unfortunately, due to the Covid pandemic, she had to shut down her restaurant. But Poi Dog has returned in the form of a line of bottled condiments including guava katsu sauce and chili peppah water. We talk about the evolution of her business, deciding to close the restaurant, and what it was like to start a consumer packaged goods product lineKiki was raised in both Hong Kong and Hawaii, so I really wanted to talk to her about her food experiences growing up, and why she chose to cook professionally. She also does a lot of food writing and recipe development for commercial brands. We discussed tips for those looking to work with brands. We also talked about her hobby of working with yarn, which has evolved from making dog sweaters to pieces that represent packaged foods such as Pocky and Takis. An exhibition of that work can concurrently be found at the Philadelphia International Airport until June 22'. Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.comhttps://www.uspca.com/ ===========Kiki Aranita===========Kiki's InstagramPoi Dog InstagramKiki's WebsiteBuy the Poi Dog Condiments ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This week I have a bonus episode with Andris Lagsdin of Baking Steel. During our full conversation, we talked primarily about pizza making, and how he created the Baking Steel. While recording the episode, we discussed health and wellness, abstaining from alcohol, and why he no longer follows a vegan diet. I also asked him about vegan cheeses. I thought that part of our conversation was great, but it didn't make sense to leave it in as part of the whole show. However, I had always intended it to be a standalone bonus episode, so here it is.Sponsor- The United States Personal Chef AssociationThe Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada (and even Italy), USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it's a chance to reach not just decision-makers but the actual buyers of products. Contact Angela Prather at aprather@uspca.comhttps://www.uspca.com/ ===========Andris Lagsdin and Baking Steel===========Baking Steel's InstagramBaking Steel's WebsiteBaking Steel's FacebookBaking Steel's YouTubeBuy Andris's book “Baking With Steel” ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites
This episode is also available as a blog post: https://thecitylife.org/2021/12/01/winners-named-in-1st-akc-uspca-k9-detection-dog-challenge/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support
The growth with the use of Detection Dogs has been rapidly expanding into all kinds of new areas. In this Episode we speak to Paris Nicholson who is the owner of PTA (Pipeline leak Training Acadamy). Paris Trains dogs and Handlers who want to get into the lucrative business of Pipe line leak detection. Mr. Nicholson has been involved in the law enforcement and security industries for the past 35 years. As a member and Head Trainer of the U.S.Virgin Islands Police Department, K-9 Unit he oversaw the training of officers in criminal apprehension, Narcotics and Explosive Detection. In 1989 Mr. Nicholson started his own security guard agency in the U.S.Virgin Islands growing the business to employ over 350 armed and unarmed security personnel, private investigations and armored car services. In 2000 he built owned and operated Bullseye, the Virgin Islands first indoor shooting range and training academy catering to Federal and Local Law Enforcement Agencies. Mr. Nicholson received certification from the Detroit Police Department in the areas of Narcotic and Explosive detection. He is licensed by the Bureau of Alcohol Tobacco and Firearms and maintains various Firearms and Explosive licenses. He maintains two K-9 training facilities one located in Central Florida and one in St. Thomas, U.S. Virgin Islands that his son Paris Nicholson IV operates. Past and present client list includes U.S. Customs & Border Protection, U.S. Virgin Islands Police Department, British Virgin Islands Customs Department, Turks & Caicos Customs Department, Turks & Caicos Police Department, Mount Dora, Florida Police Department, Anguilla Customs Department, St. Kitts Customs Department, Royal Police Force of Antigua and Barbuda, Royal Virgin Islands Police Force, (BVI), Top Priority Security, BVI, Maryland Security Protective Services and The U.S. Department of Homeland Security. He is also a member of the USPCA, (United States Police Canine Association). Contact Paris Nicholson www.k9pta.com Show Sponsors: Getxent odor tubes: www.getxent.com Sci K9 home of the TADD: www.scik9.com Precision Explosives: www.pre-exp.com Ford K9: Go check out the NEW www.fordk9.com NEW Webinars, Classes, Seminars and soon ONLINE CLASSES with 14 Instructors. Go view all our upcoming classes and seminars which now includes PUPPY COGNITION. Where is Cameron teaching? Go view the EVENTS page: https://www.fordk9.com/events/ Looking for your next TRAINED Detection dog??? Contact us Info@fordk9.com Go support K9s Talking Scents Podcast and buy some gear https://www.fordk9.com/product-category/hats/
In this episode of the Pawareness Podcast, we welcome Gina Carbonari. Gina is the Executive Director of the Ulster County SPCA, a private non-profit organization based in Kingston, New York that aims to reduce animal cruelty and provide shelters for animals in need. Gina shares the programs that the organization is currently handling to fulfill their mission. These include temporary homes for the dogs, cats, and other animals that they take in, adoptions to connect them with the right loving families, community assistance to make sure that pets stay in their homes, a food pantry, and low cost veterinary services. Ulster County SPCA is the only organization within their community that carries out humane law enforcement and addresses complaints about animal abuse cases. They also host the Artists for Animals program where they feature an artist's works every month on their website and Facebook page and raise funds to support their organization. Gina also shares the common issues related to animals in their community. Overpopulation is one that they seek to address by providing spay/neuter services. Serving the county for 130 years, they continue to pursue their mission by educating the community about pet ownership and enforcing laws that protect animals. “Each organization should have their own no-kill philosophy because there's a lot of nuance to the definition of ‘no-kill'. For us, we find it to be very important to have that philosophy and put it in writing so that it's there for everybody to see and understand.” - Gina Carbonari Tune in to find out the difference between an SPCA and a humane organization! Visit Ulster County SPCA's official website: http://www.ucspca.org/ Follow them on Facebook: https://www.facebook.com/ulstercountyspca Visit our website: www.pawareness.org Where to find the Pawareness Podcast: www.linktr.ee/pawareness Follow us on Instagram: www.instagram.com/pawareness_official Submit for Pet of the Week: www.pawareness.org/pet-of-the-week Episode Timeline [00:50] Introducing Gina Carbonari and Ulster County SPCA [02:07] Each SPCA is its own organization [04:07] The difference between SPCA and humane organizations [05:50] Animal issues in New York [08:35] USPCA's partners [09:29] The average adoption rate for pets and animals [11:50] What happens when pet owners turn animals back in [15:10] What can people do to help increase adoption? [18:33] How can people identify no-kill shelters? [22:53] The artists for animals program [25:01] Where can people reach UCSPCA?
QUOTES 02:58 "Many people in the area, they have to go to a vendor. They go away to a school or they pick an option where they can go after the dog has been trained and then you spend some time with the dog." 05:18 "We quit using dogs for crowd control a long time ago, way long time ago, because it was seen as not being the right way to use force. And so they decided to go a different way." 08:16 "One of the problems I think is that in law enforcement, no one comes into law enforcement with a history of having a police dog and understanding how it works and how it should run and how they should be supervised." 10:51 "I think they're finding out that it's not punishing the whole group that needs to happen, but they need to take control of the groups that are not in the norm, so to speak, that are using the dogs in a bad way." 21:01 "People and agencies, we recommend that they have a foundation and this foundation is used to get monies at different functions or from citizens that wish to donate. And then they present the money to the department to buy the dog." ----------------------------- SUMMARY In this episode of the National Police Association Podcast, Sgt. Betsy Smith interviews Don Slavik, Executive Director of the United States Police Canine Association, Inc. (USPCA). Canine use of force has changed drastically over the last few decades. With more discussions, it is possible to align the needs of the public with the variety of purposes that canine units offer. Defunding and removing qualified immunity, however, are not the solutions and are pointing at the wrong problem. ------------------------------ HIGHLIGHTS 04:19 The lesser impact of the defund the police and drastic changes in canine use of force 07:08 Discussing changes in canine units with USPCA 10:19 Removing qualified immunity is not the solution 13:56 Modern canine units can be treated like normal dogs and be petted 16:49 Bloodhounds are amazing canines for tracking 20:26 How citizens can help create canine units for their communities ------------------------------ RESOURCES National Police Association
SAVE THE DATE! Gun Owners Radio is proud to announce we will be hosting screenings of the movie, 'The Plot Against the President,' directed by Amanda Milius. There will be a screening on June 10, 2021 in Orange County and a screening on June 11, 2021 in San Diego! Amanda and Kash Patel will be at the events, hosting a Q&A Session after the movie! Join the newsletter to get the latest updates when the tickets go on sale (this week)! https://www.gunownersradio.com/subscribe Meet Joseph Luciano! There's a shift in California politics, looking for a new leader to help clean up the mess that Newsom created. Is Joseph the right guy? Get to know Joseph and his vision for our state of California. Learn more about Joseph here: https://www.josephluciano.com/ Where do you go from there to improve your skills? Guest host Ursula Williams, joined the show, IN STUDIO to talk about competition shooting! Hear Melissa's story about her first USPCA match. Connect with Ursula on the IG: https://www.instagram.com/ursula.308/ Joe Drammissi talks about gun control laws around the nation, and the implications that they have for gun owners. When you decide to carry concealed, most people find that it’s useful to have MORE POCKETS. But you also want to be discreet and not look like a tactical hobo, especially for the ladies. Melissa’s going to be talking about the jeans from VERTX - has she found the perfect pair of jeans for ladies that carry? Enjoy the video with Melissa's blue jean model, Ursula Williams https://vertx.com/burrell-stretch-jeans Accessories for competition shooting. What do you need to get started? We're really picking her brain while she's in studio; Ursula Williams breaks it down. STUMP MY NEPHEW: What was the first semi-automatic pistol? Do you authoritatively know? Find out next week when we settle the controversy around this question. -- The right to self-defense is a basic human right. Gun ownership is an integral part of that right. If you want to keep your rights defend them by joining San Diego County Gun Owners (SDCGO), Orange County Gun Owners (OCGO) in Orange County, San Bernardino County Gun Owners (SBCGO) in San Bernardino County or Riverside County Gun Owners (RCGO) in Riverside. Support the cause by listening to Gun Owners Radio live on Sunday afternoon or on the internet at your leisure Join the fight and help us restore and preserve our second amendment rights. Together we will win. https://www.sandiegocountygunowners.com https://orangecountygunowners.com/ https://sanbernardinocountygunowners.org/ https://riversidecountygunowners.com/ https://www.firearmspolicy.org/ https://www.gunownersca.com/ https://gunowners.org Show your support for Gun Owners Radio sponsors! https://www.primeres.com/alpine https://dillonlawgp.com https://www.uslawshield.com https://www.seal1.net https://www.nationalconcealedcarryassociation.com https://www.blackhoundoptics.com
Your hosts Eric @vanessk9 and Ted @ted_summers chatted with the current Executive Director of the USPCA, Don Slavik. Slavik worked for the St. Paul K9 department in the 80's and 90's as a handler and trainer, and they discussed what it's like working a Rottweiler K9. Slavik was a trainer, instructor, and course developer for ATF. He developed and wrote lesson plans for two classes on Air Movement and its effects on explosives odors and legal issues for explosive canine teams. He evaluated several sites in Thailand for the U.S. Department of State on a proposed 175 dog kennel in Thailand for the Royal Thailand Police. As a Subject Matter Expert (SME), Slavik was selected as the Lead Trainer charged with training a class of dogs for a credible threat in a foreign country for the Department of State. He was also a Department of State GTM, monitoring all DOS canine teams in Iraq. Slavik has lectured on a variety of topics nationally and is an expert witness. LATELY, the USPCA has been quietly working with canine industry professionals, searching for information on the current environment for police patrol dogs' in the U.S. From this discussion comes a series of articles involving police dogs guided by their training, supervision, and policies. The first article that will appear in the next Canine Courier is “Best Practices in Contemporary Canine” - so get your paws on a copy of that Across the board, this was an enlightening interview, and definitely an episode you will not want to miss!!
Your hosts Eric @vanessk9 and Ted @ted_summers chatted with the current Executive Director of the USPCA, Don Slavik. Slavik worked for the St. Paul K9 department in the 80’s and 90’s as a handler and trainer, and they discussed what it’s like working a Rottweiler K9. Slavik was a trainer, instructor, and course developer for ATF. He developed and wrote lesson plans for two classes on Air Movement and its effects on explosives odors and legal issues for explosive canine teams. He evaluated several sites in Thailand for the U.S. Department of State on a proposed 175 dog kennel in Thailand for the Royal Thailand Police. As a Subject Matter Expert (SME), Slavik was selected as the Lead Trainer charged with training a class of dogs for a credible threat in a foreign country for the Department of State. He was also a Department of State GTM, monitoring all DOS canine teams in Iraq. Slavik has lectured on a variety of topics nationally and is an expert witness. LATELY, the USPCA has been quietly working with canine industry professionals, searching for information on the current environment for police patrol dogs' in the U.S. From this discussion comes a series of articles involving police dogs guided by their training, supervision, and policies. The first article that will appear in the next Canine Courier is “Best Practices in Contemporary Canine” - so get your paws on a copy of that Across the board, this was an enlightening interview, and definitely an episode you will not want to miss!!
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Growing up in a big Greek family, cooking for large groups was a natural part of Marissa Daskalakis Tsangaropoulos’ youth. She eventually turned that passion for bringing people together over food into a business, Fete Fraiche, first as a personal chef, and now as an event chef and caterer for the likes of Google and Stanford. Marissa shares the challenges of unanticipated growth, why saying no is such an important part of success, and the reason she’s such a gigantic fan of… lists and spreadsheets? We start by talking about being born Greek, growing up in Queens and Chicago, and learning to cook at her grandmother’s side. Her best friend’s graduation gift led to a California visit, where she met her husband and they now live with their four kids. Before she started her cooking career, she earned two degrees (in Philosophy and Industrial Organizational Psychology) and started an MBA. After living in Florence, Italy for a minute (where she got her first chance to cook in a commercial kitchen), she returned to the States and completed her culinary training at the legendary California Culinary Academy in San Francisco. A stint at Michelin-starred Commonwealth, Ladies Who Lunch, and a few other local establishments, and she was ready to strike out on her own, creating Fete Fraiche. She didn’t initially plan to do catering and events. She started as a personal chef, making meals for for families in their home kitchen. Her clients loved her so much, they started asking her to cater large gatherings and events, eventually requiring her to sublease a commercial kitchen to handle the unanticipated growth. We chat about how her nightmare scenario of arriving at an event without any food almost came true, and the value of word of mouth in both marketing and hiring (especially when your website is “incomplete”!). And while her time in CCA didn’t completely prepare her for running a catering business, it turns out leading weeks-long holiday events for your kids’ schools most certainly does. We wrap up with a frank discussion about the challenges of educating customers who want custom catering for less than what they’d pay at Chipotle, and the importance of telling those customers it’s not me, it’s you.... Links and Show Notes Starter (bread) (https://www.wisegeek.com/what-is-a-bread-starter.htm)—“A bread starter is the base for many artisan breads, including sourdough and Amish (https://www.wisegeek.com/who-are-the-amish.htm) Friendship Bread. It uses naturally occurring wild yeast (https://www.wisegeek.com/why-does-yeast-make-bread-rise.htm) as a leavening agent, lending a distinct flavor and texture to the bread that cannot be replicated by commercially harvested yeast. Some bread companies use starters that are over 100 years old to create dependably flavored bread every time. Many home bakers make their own starter as they explore the varied world of bread baking.” How To Make Sourdough Starter from Scratch (https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337) California Culinary Academy (https://en.m.wikipedia.org/wiki/California_Culinary_Academy) Commonwealth to close on Aug. 26 (https://hoodline.com/2019/08/sf-eats-commonwealth-says-goodbye-kezar-bar-restaurant-adds-brunch-more) Stage (https://en.wikipedia.org/wiki/Stage_%28cooking%29) —“An unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines.” Ladies Who Lunch (http://lwlcatering.com) United States Personal Chef Association (https://www.uspca.com/)—“USPCA provides a one-stop shop for everything you need to effectively and efficiently manage your Personal Chef business with day to day support from the association as well as the NETWORK with other Personal Chefs to help you grow your Personal Chef business.” Sole Proprietor vs. Partnership vs. LLC (https://www.legalzoom.com/knowledge/limited-liability-company/topic/llc-sole-proprietor-partnership-comparison) Pared (https://www.pared.com/) —Making restaurant life easier Word of mouth marketing (https://en.wikipedia.org/wiki/Word-of-mouth_marketing) Obsessive–compulsive disorder (OCD) (https://en.wikipedia.org/wiki/Obsessive%E2%80%93compulsive_disorder)—“a mental disorder (https://en.wikipedia.org/wiki/Mental_disorder) in which a person feels the need to perform certain routines repeatedly (https://en.wikipedia.org/wiki/Compulsive_behavior) (called "compulsions"), or has certain thoughts repeatedly (https://en.wikipedia.org/wiki/Intrusive_thoughts) (called "obsessions"). [...] The phrase obsessive–compulsive is sometimes used in an informal manner unrelated to OCD to describe someone as being excessively meticulous, absorbed, or otherwise fixated.” Marzipan (https://www.thespruceeats.com/marzipan-521098) from The Spruce Eats Yoga (https://en.wikipedia.org/wiki/Yoga)—“a group of physical (https://en.wikipedia.org/wiki/Human_body) , mental (https://en.wikipedia.org/wiki/Mind) , and spiritual (https://en.wikipedia.org/wiki/Soul) practices or disciplines which originated in ancient India (https://en.wikipedia.org/wiki/Ancient_India) .[...] The term "yoga" in the Western world often denotes a modern form of Hatha yoga (https://en.wikipedia.org/wiki/Hatha_yoga) , yoga as exercise (https://en.wikipedia.org/wiki/Yoga_as_exercise) , consisting largely of the postures called asanas (https://en.wikipedia.org/wiki/Asana) .“ Meditation (https://en.wikipedia.org/wiki/Meditation)—“a practice where an individual uses a technique – such as mindfulness (https://en.wikipedia.org/wiki/Mindfulness) , or focusing their mind on a particular object, thought or activity – to train attention and awareness, and achieve a mentally clear and emotionally calm and stable state.” “Steven Hollifield walked into a kitchen dish-pit, found it magical, and remained in food service his entire career.” Listen to episode 17 of Lettuce Wrap (https://www.lettucewrappod.com/17) “BBQ is a Little Mystical with Steven Hollifield of Seismic BBQ. Our thanks to Marissa for joining us. You can find her on Instagram @fetefraichecooks (https://instagram.com/fetefraichecooks) and www.fetefraiche.com (https://www.fetefraiche.com). Thank you for listening. You can follow us on Twitter and Instagram: Lettuce Wrap: @lettucewrappod (https://twitter.com/lettucewrappod) / @lettucewrappod (https://instagram.com/lettucewrappod) Christine Doerr: @christinedoerr (https://twitter.com/christinedoerr) / @neococoaconfections (https://www.instagram.com/neococoaconfections/) Tammy Tan: @spicehound (http://twitter.com/spicehound) / @spicehound (https://www.instagram.com/spicehound/) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guest: Marissa Daskalakis Tsangaropoulos, Fete Fraiche.
This episode contains a truly important message to our industry. Ben Shaffer and Ray Murphy talk with Ted about bridging the gap. Ben is an active handler in Pennsylvania and a USPCA trainer covering advanced training and Ray is a co-owner of High Risk Deployment K9. They talk about the need for certifications and what they mean; and don't mean. Ben addresses the skills gap between a certification standard and deployable skills while Ray talks about the best way to address and teach those skills in a scenario based environment. A HUGE continued thank you to our sponsors: HITS K9 Training and Conference https://www.hitsk9.net or Jeff Barrett at 863-529-5113 US-K9 Rad tugs and reward toys!! (USE DISCOUNT CODE K9PRO) www.usa-K9.com Ray Allen Manufacturing https://www.rayallen.com (USE DISCOUNT CODE WorkingDogRadio FOR 10% OFF your next order) Dogtra (Use Discount Code WDR10 for 10% a single item over $200) www.dogtra.com QuickDerm by Vet Care Fast Acting Wound Care for all species of animal! Use Code: 10WDR For 10% off your first order!! www.vetcare.us Tactical Police K9 Training at https://www.tacticalpolicek9training.com EMPLOYMENT OPPORTUNITY: Coast 2 Coast K9 www.c2ck9.com Silver State K9 https://www.SilverStateK9.com or on Facebook and Instagram @silverstatek9 Southern Coast K9 at https://www.southerncoastk9.com or 877.903.DOGS True Scent K9 Training Aids available HERE: https://www.truescentk9.com or 512-533-2040 Discount Code WDR15 for 15% off training aids excluding accessories ALM Suits & K9 Equipment https://www.almk9equipment.com (Ise Discount Code WDRADIO for 10% off your first order) Tripwire Operations Group https://www.tripwireops.org Music with permission By Brother Dege – Official www.brotherdege.blogspot.com, on itunes, Amazon, CD Baby or anywhere you stream digital media Edited and co-produced by Alesha Brandt
This episode contains a truly important message to our industry. Ben Shaffer and Ray Murphy talk with Ted about bridging the gap. Ben is an active handler in Pennsylvania and a USPCA trainer covering advanced training and Ray is a co-owner of High Risk Deployment K9. They talk about the need for certifications and what they mean; and don’t mean. Ben addresses the skills gap between a certification standard and deployable skills while Ray talks about the best way to address and teach those skills in a scenario based environment. A HUGE continued thank you to our sponsors: HITS K9 Training and Conference https://www.hitsk9.net or Jeff Barrett at 863-529-5113 US-K9 Rad tugs and reward toys!! (USE DISCOUNT CODE K9PRO) www.usa-K9.com Ray Allen Manufacturing https://www.rayallen.com (USE DISCOUNT CODE WorkingDogRadio FOR 10% OFF your next order) Dogtra (Use Discount Code WDR10 for 10% a single item over $200) www.dogtra.com QuickDerm by Vet Care Fast Acting Wound Care for all species of animal! Use Code: 10WDR For 10% off your first order!! www.vetcare.us Tactical Police K9 Training at https://www.tacticalpolicek9training.com EMPLOYMENT OPPORTUNITY: Coast 2 Coast K9 www.c2ck9.com Silver State K9 https://www.SilverStateK9.com or on Facebook and Instagram @silverstatek9 Southern Coast K9 at https://www.southerncoastk9.com or 877.903.DOGS True Scent K9 Training Aids available HERE: https://www.truescentk9.com or 512-533-2040 Discount Code WDR15 for 15% off training aids excluding accessories ALM Suits & K9 Equipment https://www.almk9equipment.com (Ise Discount Code WDRADIO for 10% off your first order) Tripwire Operations Group https://www.tripwireops.org Music with permission By Brother Dege – Official www.brotherdege.blogspot.com, on itunes, Amazon, CD Baby or anywhere you stream digital media Edited and co-produced by Alesha Brandt
Hunter, shooter, designer, and CO owner of Patriot defense Joanna Wilson and I discuss how her dream of designing products led to the creation of Patriot defense We also talk about her journey to compete in the USPCA world championship. We also discuss firearm safety for children taking children shooting and hunting
The guys talk with K9 STAC David Dorn on the importance of administration and handler training related to K9 and he introduces his new ONLINE K9 FTO program. They then sit with USPCA Training Director Ben Schaffer! They discuss the history of USPCA, member benefits and their certification standards! Thank you Guys! Contact David at www.k9stac.com Contact Ben at www.uspcak9.com Thank you to our sponsors!! Chris Pelle at www.demanetbitesuits.com ALM Suits & K9 Equipment www.almk9equipment.com (download our podcast for special discount code) Tripwire Operations Group www.tripwireops.org Thank you to our editor Dustin at www.bracketdesigns.com Music with premission By Brother Dege – Official www.brotherdege.blogspot.com, on itunes, Amazon, CD Baby or anywhere you stream digital media.
The guys talk with K9 STAC David Dorn on the importance of administration and handler training related to K9 and he introduces his new ONLINE K9 FTO program. They then sit with USPCA Training Director Ben Schaffer! They discuss the history of USPCA, member benefits and their certification standards! Thank you Guys! Contact David at www.k9stac.com Contact Ben at www.uspcak9.com Thank you to our sponsors!! Chris Pelle at www.demanetbitesuits.com ALM Suits & K9 Equipment www.almk9equipment.com (download our podcast for special discount code) Tripwire Operations Group www.tripwireops.org Thank you to our editor Dustin at www.bracketdesigns.com Music with premission By Brother Dege – Official www.brotherdege.blogspot.com, on itunes, Amazon, CD Baby or anywhere you stream digital media.
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