Chef Collins's guest appearances

Chef Collins

MulletCast

Chefs Without Restaurants

Matt Collins

Brian Williams

Jason Logsdon

Virginia Willis

Michael Twitty

Kevin Cronin

Aaron Levine

Dan Ahdoot

Mike Lang

Kathy Kelly

Lisa Donovan

Bill Smith

Alex Smith

Tim Donnelly

David Ross

OwlTail

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith &amp; Wollensky.  He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food &amp; Wine in Hell’s Kitchen, and earning #21 on Wine &amp; Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events  You can find my full conversation with him here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.===============================Matt Collins===============================Matt’s InstagramMatt’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 BitesSupport the show

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry. Today's answer comes from Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith &amp; Wollensky.  He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food &amp; Wine in Hell’s Kitchen, and earning #21 on Wine &amp; Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events  You can <a href="https://www.podpage.com/chefs-without-restaurants/learn-about-the-personal-chef-business-with-chef-matt-collins/" rel="nofollow" target="_blank">find my full conversation with him here</a> or wherever you get your podcasts. Sponsor Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a <a href="https://bakingsteel.com/" rel="nofollow" target="_blank">Baking Steel</a>. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab <a href="https://www.seriouseats.com/the-pizza-lab-the-baking-steel-delivers" rel="nofollow" target="_blank">said</a> “this is the answer I've been waiting for to produce consistently awesome pizza over and over”. ===============================Matt Collins===============================<a href="https://www.instagram.com/chefcollinsevents/" rel="nofollow" target="_blank">Matt’s Instagram</a><a href="https://www.chefcollinsevents.com/" rel="nofollow" target="_blank">Matt’s Website</a>  ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">Patreon</a>, or you can donate through <a href="https://venmo.com/ChefWoRestos" rel="nofollow" target="_blank">Venmo</a> or <a href="https://www.buymeacoffee.com/chefsworestos" rel="nofollow" target="_blank">Buy Me a Coffee</a>.  <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">Get the Chefs Without Restaurants Newsletter</a> <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">Visit Our Amazon Store (we get paid when you buy stuff)</a><a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants Facebook page</a><a href="https://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Chefs Without Restaurants private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a>Founder Chris Spear’s personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

What is a Chef with Matt Collins of Chef Collins Events

Straight outta Freehold comes another boss, Chef Matt Collins, the founder of Chef Collins Events, a business which has also lead to an alias of Chef Collin Sevents, depending on how you read his chefcollinsevents.com domain name. To avoid further confusion, let's stick with Chef Matt. Matt has been cooking since he was a child. As a student of the Culinary Arts program at Freehold High School he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a Sous Chef at 21 years old working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels and Smith &amp; Wollensky. He continued his education with a stint in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the Chef de Cuisine at Kilo Food &amp; Wine in Hell’s Kitchen running a hyper seasonal menu from Union Square Farmers Market and earning #21 on Wine &amp; Spirits Top 50 NYC List in 2018. After a decade of working in New York City, Chef Matt decided to take what he learned back to “his hometown” and launched Chef Collins Events six months ago. Unfortunately, Matt's events are on temporary hiatus, but you can support his business by buying a t-shirt at www.chefcollinsevents.com/shirts You can also catch Chef Matt's instructional videos @chefcollinsevents

Straight outta Freehold comes another boss, Chef Matt Collins, the founder of Chef Collins Events, a business which has also lead to an alias of Chef Collin Sevents, depending on how you read his <a href="http://chefcollinsevents.com" rel="nofollow" target="_blank">chefcollinsevents.com</a> domain name. To avoid further confusion, let's stick with Chef Matt. Matt has been cooking since he was a child. As a student of the Culinary Arts program at Freehold High School he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a Sous Chef at 21 years old working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels and Smith &amp; Wollensky. He continued his education with a stint in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the Chef de Cuisine at Kilo Food &amp; Wine in Hell’s Kitchen running a hyper seasonal menu from Union Square Farmers Market and earning #21 on Wine &amp; Spirits Top 50 NYC List in 2018. After a decade of working in New York City, Chef Matt decided to take what he learned back to “his hometown” and launched Chef Collins Events six months ago. Unfortunately, Matt's events are on temporary hiatus, but you can support his business by buying a t-shirt at <a href="http://www.chefcollinsevents.com/shirts" rel="nofollow" target="_blank">www.chefcollinsevents.com/shirts</a> You can also catch Chef Matt's instructional videos @chefcollinsevents

Episode 98 - Chef Matt Collins, Chef Collins Events