Justin Khanna

On this week's podcast, we have Justin Khanna, the founder of Repertoire, a hospitality education company, and the host of The Repertoire Podcast.  We talk about measurable metrics for success in the kitchen, including working clean. We also dive into the realm of podcasting itself. Justin shares valuable insights on guest outreach and workflow management. We discuss the dynamics of working with PR agencies, and why it's not always about landing guests with huge followings.We also talk about being part of, and even building your own community. And we explore the distinction between running a lifestyle business and an acquirable business, offering crucial advice for entrepreneurs. If you have a business partner, you won't want to miss Justin's wisdom on aligning your visions. Justin has previously been a guest on this show. Here you can find part 1 and part 2 of that conversation, as well as his What is a Chef mini-episode.JUSTIN KHANNAThe Repertoire Courses and NewsletterThe Repertoire PodcastJustin's WebsiteJustin's Instagram, Twitter, YouTube, and TikTokCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPeople and things mentioned in this episode:Austin Kleon on SceniusThe book Scaling People from former Stripe and Google executive Claire Hughes Johnson Turning Pro by Steven PressfieldReid Hoffman and AirBnB’s Brian Chesky discuss The 11 star experience SPONSOR 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.To learn more abSupport the show

On this week's podcast, we have Justin Khanna, the founder of Repertoire, a hospitality education company, and the host of The Repertoire Podcast.  We talk about measurable metrics for success in the kitchen, including working clean. We also dive into the realm of podcasting itself. Justin shares valuable insights on guest outreach and workflow management. We discuss the dynamics of working with PR agencies, and why it's not always about landing guests with huge followings.We also talk about being part of, and even building your own community. And we explore the distinction between running a lifestyle business and an acquirable business, offering crucial advice for entrepreneurs. If you have a business partner, you won't want to miss Justin's wisdom on aligning your visions. Justin has previously been a guest on this show. Here you can find <a href="https://www.podpage.com/chefs-without-restaurants/the-transition-from-restaurant-cooking-to-the-personal-chef-and-events-business-a-discussion-with-chef-justin-khanna-part-1/" rel="nofollow" target="_blank">part 1</a> and<a href="https://www.podpage.com/chefs-without-restaurants/charging-for-your-services-content-creation-and-so-much-more-a-discussion-with-chef-justin-khanna-part-2/" rel="nofollow" target="_blank"> part 2</a> of that conversation, as well as his <a href="https://www.podpage.com/chefs-without-restaurants/what-is-a-chef-with-justin-khanna/" rel="nofollow" target="_blank">What is a Chef</a> mini-episode. JUSTIN KHANNA <a href="https://www.joinrepertoire.com/" rel="nofollow" target="_blank">The Repertoire Courses and Newsletter</a> <a href="https://repertoire.simplecast.com/" rel="nofollow" target="_blank">The Repertoire Podcast</a> <a href="https://justinkhanna.com/" rel="nofollow" target="_blank">Justin's Website</a> Justin's <a href="https://www.instagram.com/justinkhanna/" rel="nofollow" target="_blank">Instagram</a>, <a href="https://twitter.com/justin_khanna" rel="nofollow" target="_blank">Twitter</a>, <a href="https://www.youtube.com/c/justinkhannatv" rel="nofollow" target="_blank">YouTube</a>, and <a href="https://www.tiktok/com/@justinkhanna" rel="nofollow" target="_blank">TikTok</a> CHEFS WITHOUT RESTAURANTS<a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> <a href="https://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">The Chefs Without Restaurants Private Facebook Group</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> People and things mentioned in this episode:<a href="https://austinkleon.com/2017/05/12/scenius/" rel="nofollow" target="_blank">Austin Kleon on Scenius</a> <a href="https://amzn.to/3rr2XA4" rel="nofollow" target="_blank">The book Scaling People from former Stripe and Google executive Claire Hughes Johnson</a> <a href="https://amzn.to/44GF06i" rel="nofollow" target="_blank">Turning Pro by Steven Pressfield</a> <a href="https://reid.medium.com/how-to-scale-a-magical-experience-4-lessons-from-airbnbs-brian-chesky-eca0a182f3e3" rel="nofollow" target="_blank">Reid Hoffman and AirBnB’s Brian Chesky discuss The 11 star experience </a>SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Association</a> 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.To learn more ab<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Measurable Metrics For Success in the Kitchen, Structuring Your Business, and Finding Your Community with Justin Khanna

Lisa Donovan

Julie Belcher

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

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 crust RÊVERIE RETREATS<a href="https://www.reverieforever.com/" rel="nofollow" target="_blank">Check out the Rêverie website and book a tour</a>Instagram: <a href="https://www.instagram.com/reverieforever/" rel="nofollow" target="_blank">Reverie</a>, <a href="https://www.instagram.com/miette.nashville/" rel="nofollow" target="_blank">Julie Belcher</a>, and <a href="https://www.instagram.com/lisamariedonovan/" rel="nofollow" target="_blank">Lisa Donovan</a> <a href="https://www.podpage.com/chefs-without-restaurants/pastry-chef-and-author-lisa-donovan-talks-about-writing-her-memoir-the-restaurant-industry-and-chess-pie/" rel="nofollow" target="_blank">Previous podcast episode with Lisa Donovan</a>Lisa’s book <a href="https://www.amazon.com/dp/0525560947?tag=onamzchrisspe-20&amp;linkCode=ic5&amp;ascsubtag=amzn1.infl.us.product&amp;creativeASIN=0525560947&amp;ref=exp_perfectlittlebites_dp_vv_d" rel="nofollow" target="_blank">Our Lady Of Perpetual Hunger</a> CHEFS WITHOUT RESTAURANTS<a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Association</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Exploring the World of Immersive Culinary Retreats with Lisa Donovan and Julie Belcher of Rêverie Retreats

Nick DiGiovanni

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 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 <a href="https://www.youtube.com/shorts/pfQESDiqyCc" rel="nofollow" target="_blank">slushies with Mr Beast</a>, <a href="https://www.youtube.com/watch?v=EqdXCEZC_Ng&amp;ab_channel=NickDiGiovanni" rel="nofollow" target="_blank">chili with Kevin from the office</a>, and recently <a href="https://www.youtube.com/watch?v=BUMWrN2xpJg&amp;ab_channel=NickDiGiovanni" rel="nofollow" target="_blank">broke the Guinness book of world records for the largest beef wellington</a>. 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 <a href="https://www.osmosalt.com/" rel="nofollow" target="_blank">Osmo Salt</a>. NICK DiGIOVANNIBuy the book <a href="https://amzn.to/3Xg8OEf" rel="nofollow" target="_blank">Knife Drop: Creative Recipes Anyone Can Cook</a> <a href="https://www.youtube.com/channel/UCMyOj6fhvKFMjxUCp3b_3gA" rel="nofollow" target="_blank">Nick’s YouTube channel</a> <a href="https://www.instagram.com/nick.digiovanni/" rel="nofollow" target="_blank">Nick’s Instagram</a> <a href="https://www.nickdigiovanni.com/" rel="nofollow" target="_blank">Nick’s Website</a> <a href="https://www.tiktok.com/@nick.digiovanni" rel="nofollow" target="_blank">Nick’s TikTok</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Association</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Knife Drop with YouTube Sensation and MasterChef Finalist Nick DiGiovanni

Lior Lev Sercarz

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 &amp; 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.Support the show

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 href="https://amzn.to/3NaisUf" rel="nofollow" target="_blank">A Middle Eastern Pantry</a> The <a href="https://www.laboiteny.com/" rel="nofollow" target="_blank">La Boîte</a> website Instagram: <a href="https://www.instagram.com/cheflior/" rel="nofollow" target="_blank">Lior</a> &amp; <a href="https://www.instagram.com/laboiteny/" rel="nofollow" target="_blank">La Boîte</a> <a href="https://www.galileeculinaryinstitute.com/galilee-culinary-institute" rel="nofollow" target="_blank">The Galilee Culinary Institute</a> Other books: <a href="https://amzn.to/3Cv9Q5w" rel="nofollow" target="_blank">The Art of Blending</a>, <a href="https://amzn.to/3NetxDR" rel="nofollow" target="_blank">The Spice Companion</a> and <a href="https://amzn.to/43JVpGM" rel="nofollow" target="_blank">Mastering Spice</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Association</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

A Middle Eastern Pantry with Lior Lev Sercarz of La Boîte Spice Shop

Ryan Gray

Janice Tiefenbach

This week on Chefs Without Restaurants I speak with Ryan Gray and Janice Tiefenbach 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.Support the show

This week on Chefs Without Restaurants I speak with Ryan Gray and Janice Tiefenbach 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 TIEFENBACH<a href="https://amzn.to/3oTRybc" rel="nofollow" target="_blank">Buy the book Salad Pizza Wine</a> Instagram: <a href="https://www.instagram.com/ryangraymtl/" rel="nofollow" target="_blank">Ryan Gray</a>, <a href="https://www.instagram.com/staniceb/" rel="nofollow" target="_blank">Janice Tiefenbach</a>, <a href="https://www.instagram.com/elenamontreal/" rel="nofollow" target="_blank">Elena Restaurant</a>, <a href="https://www.instagram.com/noragrayresto/" rel="nofollow" target="_blank">Nora Gray Restaurant</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Association</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Salad, Pizza and Wine with Ryan Gray and Janice Tiefenbach

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.Support the show

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, <a href="https://www.podpage.com/chefs-without-restaurants/the-cajun-vegan-krimsey-lilleth-on-closing-her-restaurant-writing-a-cookbook-and-quitting-social-media/" rel="nofollow" target="_blank">which can be found here</a>. 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 LILLETH<a href="https://krimdom.com/" rel="nofollow" target="_blank">Krimsey's Website</a> <a href="https://www.amazon.com/dp/1950968472?tag=local002-20&amp;linkCode=ssc&amp;creativeASIN=1950968472&amp;asc_item-id=amzn1.ideas.1AREGUGF1FJ1I" rel="nofollow" target="_blank">Buy The Cajun Vegan Cookbook</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Association</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Quitting Social Media with Chef Krimsey Lilleth

Andre Uribe

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. Support the show

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 <a href="https://www.instagram.com/chefandrepdx/" rel="nofollow" target="_blank">Chef Andre on Instagram</a> <a href="https://andreuribe.com/" rel="nofollow" target="_blank">Andre’s website</a> <a href="https://sustainablemealsoregon.com/" rel="nofollow" target="_blank">Sustainable Meals Oregon</a> <a href="https://www.instagram.com/sustainablemealsoregon/" rel="nofollow" target="_blank">Sustainable Meals Oregon on Instagram</a> <a href="https://www.youtube.com/@chefandrepdx" rel="nofollow" target="_blank">The Chef Therapy Podcast on YouTube</a> <a href="https://podcasts.apple.com/us/podcast/chef-therapy/id1668237973" rel="nofollow" target="_blank">The Chef Therapy Podcast on Apple Podcasts</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Association</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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. <a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Locally Sourced: Chef Andre Uribe's Recipe for Culinary Success

Matt Collins

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.Support the show

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 COLLINS<a href="https://www.instagram.com/chefcollinsevents/" rel="nofollow" target="_blank">Matt Collins on Instagram</a> <a href="https://www.chefcollinsevents.com/" rel="nofollow" target="_blank">Chef Collins Events - Private Dinners</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Asociation</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Deposits, Payment Methods and Horror Stories with Chef Matt Collins

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.Support the show

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 <a href="https://wwoof.net/" rel="nofollow" target="_blank">WWOOF</a> 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 <a href="https://www.facebook.com/Flying-Pond-Farm-481661925523525/" rel="nofollow" target="_blank">Flying Pond Farm</a>, 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 EVENTS<a href="https://www.instagram.com/servisevents/" rel="nofollow" target="_blank">Servis Events on Instagram</a> <a href="https://www.servis-events.com/" rel="nofollow" target="_blank">Servis Events - Private Dinners</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> SPONSOR INFO <a href="https://www.uspca.com/" rel="nofollow" target="_blank">United States Personal Chef Asociation</a> 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 <a href="https://www.uspca.com/" rel="nofollow" target="_blank">USPCA.com</a>. 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.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Nourishing People and the Planet: A Conversation with the Twin Chefs Behind Servis Events

Kayla Cappiello

Do you or someone you love have a food allergy or intolerance? Or maybe you're a chef who cooks for people and wants to get better at accommodating customers with dietary restrictions. In this episode of Chefs Without Restaurants, Chris speaks with Kayla Cappiello, the author of the new book "Easy Allergy-Free Cooking," about food allergies and how to cook delicious meals that are safe for those with dietary restrictions.Kayla has celiac disease, is lactose intolerant, and is allergic to tree nuts, so she knows firsthand the challenges of cooking with multiple dietary restrictions. She started documenting her experiences online, sharing new recipes she was making and recommending places to eat that catered to those with allergies. Her Instagram quickly gained followers, and she now has 47,000 fans who love her allergy-free cooking tips and recipes.Kayla's book, "Easy Allergy-Free Cooking," is a choose-your-own-adventure cookbook that accommodates multiple allergies and dietary restrictions. Every recipe includes tips on how to make adjustments for gluten-free, dairy-free, and nut-free diets, as well as suggestions for making the dish vegetarian or low-fat. It's the perfect guide for anyone who wants to cook delicious, allergy-free meals for themselves or their loved ones.In this episode, Kayla and Chris discuss the challenges of cooking with multiple allergies, how to make substitutions in your favorite recipes, and the importance of community for those with food allergies. Kayla also shares some of her favorite recipes from the book, KAYLA CAPPIELLOKayla's InstagramBuy the Book: Easy Allergy-Free CookingCHEFS 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 BitesSupport the show

Do you or someone you love have a food allergy or intolerance? Or maybe you're a chef who cooks for people and wants to get better at accommodating customers with dietary restrictions. In this episode of Chefs Without Restaurants, Chris speaks with Kayla Cappiello, the author of the new book "Easy Allergy-Free Cooking," about food allergies and how to cook delicious meals that are safe for those with dietary restrictions.Kayla has celiac disease, is lactose intolerant, and is allergic to tree nuts, so she knows firsthand the challenges of cooking with multiple dietary restrictions. She started documenting her experiences online, sharing new recipes she was making and recommending places to eat that catered to those with allergies. Her Instagram quickly gained followers, and she now has 47,000 fans who love her allergy-free cooking tips and recipes.Kayla's book, "Easy Allergy-Free Cooking," is a choose-your-own-adventure cookbook that accommodates multiple allergies and dietary restrictions. Every recipe includes tips on how to make adjustments for gluten-free, dairy-free, and nut-free diets, as well as suggestions for making the dish vegetarian or low-fat. It's the perfect guide for anyone who wants to cook delicious, allergy-free meals for themselves or their loved ones.In this episode, Kayla and Chris discuss the challenges of cooking with multiple allergies, how to make substitutions in your favorite recipes, and the importance of community for those with food allergies. Kayla also shares some of her favorite recipes from the book,  KAYLA CAPPIELLO<a href="https://www.instagram.com/kaylacappiello/" rel="nofollow" target="_blank">Kayla's Instagram</a> Buy the Book: <a href="https://amzn.to/3GhhoeM" rel="nofollow" target="_blank">Easy Allergy-Free Cooking</a> CHEFS WITHOUT RESTAURANTS <a href="https://chefswithoutrestaurants.com/sponsors/" rel="nofollow" target="_blank">If you enjoy the show and would like to support it financially, please check out our Sponsorship page</a> (we get a commission when you use our links).  <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://urlgeni.us/facebook/GWRgroup" rel="nofollow" target="_blank">Private Facebook group</a><a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">Chefs Without Restaurants Instagram</a> <a href="https://www.tiktok.com/@chefswithoutrestaurants" rel="nofollow" target="_blank">Chefs Without Restaurants on TikTok</a> <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">Chefs Without Restaurants on YouTube</a> Chris Spear's personal chef business Perfect Little Bites<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Easy Allergy-Free Cooking with Kayla Cappiello

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

Chris is easy to listen to and provides great tips and insights into the culinary industry,

Great podcast

This show is gem, it gives local chefs great exposure. And Chris always has amazing content.

Great exposure for chefs

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

Chefs Without Restaurants

Anthony DiGiulian

On this episode we have our good friend Anthony on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home cook, who’s passions include pasta and Italian food, fermentation, charcuterie and gardening. Last year, he and chef Chris Spear of Perfect Little Bites did a pop-up dinner in downtown Washington D.C that focused on homemade pasta.Since pasta is one of Anthony’s favorite hobbies, he shares a lot of resources which we’ve listed below.Chefs to Follow: David Marcelli, Rob Gentile, Anthony Andiario, Todd Stein, Dan Barber, Ben Fatto, Kris Lee, Evan Funke, Luca Donofrio, Michele ForgioneBusinesses Mentioned: Inferno Pizzeria Napoletana in Gaithersburg, MDRow 7 SeedsKeep Well VinegarRancho Gordo BeansHayden Flour MillsBaldassarreCookbooks: Zahav- Michael Solomonov,  Six Seasons- Joshua McFadden, Flour &amp; Water- Thomas McNaughton=========================== CONNECT WITH US=========================== SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos.Support the show

On this episode we have our good friend <a href="https://www.instagram.com/tonydig/" rel="nofollow" target="_blank">Anthony</a> on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home cook, who’s passions include pasta and Italian food, fermentation, charcuterie and gardening. Last year, he and chef Chris Spear of Perfect Little Bites did a pop-up dinner in downtown Washington D.C that focused on homemade pasta.Since pasta is one of Anthony’s favorite hobbies, he shares a lot of resources which we’ve listed below.Chefs to Follow: <a href="https://www.instagram.com/pastaiodavid/" rel="nofollow" target="_blank">David Marcelli</a>, <a href="https://www.instagram.com/rob_gentile/" rel="nofollow" target="_blank">Rob Gentile</a>, <a href="https://www.instagram.com/anthonyandiario/" rel="nofollow" target="_blank">Anthony Andiario</a>, <a href="https://www.instagram.com/cheftoddstein/" rel="nofollow" target="_blank">Todd Stein</a>, <a href="https://www.instagram.com/chefdanbarber/" rel="nofollow" target="_blank">Dan Barber</a>, <a href="https://www.instagram.com/benfatto_95/" rel="nofollow" target="_blank">Ben Fatto</a>, <a href="https://www.instagram.com/bucachefkrislee/" rel="nofollow" target="_blank">Kris Lee</a>, <a href="https://www.instagram.com/evanfunke/" rel="nofollow" target="_blank">Evan Funke</a>, <a href="https://www.instagram.com/lucacappuccinodonofrio/" rel="nofollow" target="_blank">Luca Donofrio</a>, <a href="https://www.instagram.com/micheleforgione/" rel="nofollow" target="_blank">Michele Forgione</a>Businesses Mentioned: <a href="https://www.instagram.com/pizzeriainferno/" rel="nofollow" target="_blank">Inferno Pizzeria Napoletana</a> in Gaithersburg, MD<a href="https://www.instagram.com/row7seeds/" rel="nofollow" target="_blank">Row 7 Seeds</a><a href="https://www.instagram.com/keepwellvinegar/" rel="nofollow" target="_blank">Keep Well Vinegar</a><a href="https://www.instagram.com/rancho_gordo/" rel="nofollow" target="_blank">Rancho Gordo Beans</a><a href="https://www.instagram.com/haydenflourmills/" rel="nofollow" target="_blank">Hayden Flour Mills</a><a href="https://www.instagram.com/famiglia_baldassarre/" rel="nofollow" target="_blank">Baldassarre</a>Cookbooks: <a href="https://amzn.to/2ynBhRa" rel="nofollow" target="_blank">Zahav- Michael Solomonov</a>,  <a href="https://amzn.to/3aBSogg" rel="nofollow" target="_blank">Six Seasons- Joshua McFadden</a>, <a href="https://amzn.to/2UwgZ0t" rel="nofollow" target="_blank">Flour &amp; Water- Thomas McNaughton</a>=========================== CONNECT WITH US =========================== SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Anthony DiGiulian on Pasta, Italian Food and Home Cooking

In this episode we talk with chef Dre (UrbanChef31) of Urban Taste, a personal chef and meal prep business in the Washington DC area. We discuss building a business from scratch, leveraging your connections, not burning bridges and much more.=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

In this episode we talk with chef Dre (UrbanChef31) of Urban Taste, a personal chef and meal prep business in the Washington DC area. We discuss building a business from scratch, leveraging your connections, not burning bridges and much more. =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Personal Chef Dre (Urbanchef31) on Building a Business, Leveraging Connections and Not Burning Bridges

This is the first official episode of the Chefs Without Restaurants podcast. On this episode Chris Spear (Perfect Little Bites) and Andrew Wilkinson (Pizza Llama) interview each other, trying to keep to the format that they'll be using with their guests.It starts off with a "getting to know you" segment, before digging deeper into other topics. We like to finish up with something called "word vomit" that's supposed to be one-word answers to questions, but so far, hasn't worked out that way. As always, please let us know what you think. And if you like the podcast, please subscribe, like, rate, review and follow. Thanks, and have a happy Thanksgiving=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

This is the first official episode of the Chefs Without Restaurants podcast. On this episode Chris Spear (Perfect Little Bites) and Andrew Wilkinson (Pizza Llama) interview each other, trying to keep to the format that they'll be using with their guests. It starts off with a "getting to know you" segment, before digging deeper into other topics. We like to finish up with something called "word vomit" that's supposed to be one-word answers to questions, but so far, hasn't worked out that way.  As always, please let us know what you think. And if you like the podcast, please subscribe, like, rate, review and follow. Thanks, and have a happy Thanksgiving =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

The First Official Chefs Without Restaurants Episode

Jake Cline

Matt Tilman

On this episode we have Jake Cline and Matt Tilman of Hometown Harvest restaurant and food truck in Frederick, Maryland.  In this episode:·         Local sourcing and seasonal cooking·         The cost of “farm to table”·         Southern food talk…fried chicken and grits·         Cooking at The Great Frederick Fair·         Running both a restaurant and a food truck Read about them in a recent Frederick News Post article=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

On this episode we have Jake Cline and Matt Tilman of Hometown Harvest restaurant and food truck in Frederick, Maryland.  In this episode:·         Local sourcing and seasonal cooking·         The cost of “farm to table”·         Southern food talk…fried chicken and grits·         Cooking at The Great Frederick Fair·         Running both a restaurant and a food truck<a href="https://www.fredericknewspost.com/news/economy_and_business/services/hometown-harvest-kitchen-switches-from-original-fast-casual-dinner-fare/article_7fca60a5-941b-52f5-8fca-e3c4c9567187.html?utm_medium=social&amp;utm_source=facebook&amp;utm_campaign=user-share&amp;fbclid=IwAR324xdTvwswA56iEttUqh3X6uQ83g5cWsKX_H6RjAM2sH33Tr5E2vSahhs" rel="nofollow" target="_blank"> Read about them in a recent Frederick News Post article</a> =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Seasonal Cooking and Local Sourcing with Jake Cline and Matt Tilman of Hometown Harvest Kitchen and Food Truck

This is a mini episode that dives into some of the specifics of doing weekly meal prep for customers. Unlike special events which can be sporadic, meal prep can be a consistent revenue stream that keeps a personal chef business going. Chefs Marc Oneil/TheBasteGod and UrbanChef31 work as personal chefs in the metro Washington DC area, and both of them do meal prep as part of their businesses. In this episode:·         Weekly Meal Prep For Cash Flow·         Marketing Your Special Event Service to AirBnB Hosts·         Charging What You’re Worth·         Building a Loyal Customer Base Through Social Media Engagement·         Kevin Kelly’s 1,000 True Fans=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

This is a mini episode that dives into some of the specifics of doing weekly meal prep for customers. Unlike special events which can be sporadic, meal prep can be a consistent revenue stream that keeps a personal chef business going. Chefs Marc Oneil/TheBasteGod and UrbanChef31 work as personal chefs in the metro Washington DC area, and both of them do meal prep as part of their businesses. In this episode:·         Weekly Meal Prep For Cash Flow·         Marketing Your Special Event Service to AirBnB Hosts·         Charging What You’re Worth·         Building a Loyal Customer Base Through Social Media Engagement·         <a href="https://kk.org/" rel="nofollow" target="_blank">Kevin Kelly’s</a> <a href="https://kk.org/thetechnium/1000-true-fans/" rel="nofollow" target="_blank">1,000 True Fans</a> =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Talking Meal Prep and Private Dinners with Washington DC Personal Chefs

Sarah Acconcia

On this episode we have chef Sarah Acconcia. Sarah is currently employed as an in-home personal chef for a professional athlete, and is also the owner of Juniper Culinary Apothecary.  Prior to that, Sarah spent many years working in Baltimore restaurants. She is a self-described service industry wellness advocate, and has started a Facebook group called Self Care for the Service Industry.In this episode we talk a lot about kitchen culture and self-care for those who work in food service. If you’d like to learn more about Sarah and her work, you can go to her website https://www.sarahacconcia.com/ Recommended Book: You Are a Badass by Jen Sincero================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Support the show

On this episode we have chef <a href="https://www.instagram.com/chefsarahacconcia/" rel="nofollow" target="_blank">Sarah Acconcia</a>. Sarah is currently employed as an in-home personal chef for a professional athlete, and is also the owner of <a href="http://juniperbaltimore.com/" rel="nofollow" target="_blank">Juniper Culinary Apothecary</a>.  Prior to that, Sarah spent many years working in Baltimore restaurants. She is a self-described service industry wellness advocate, and has started a Facebook group called <a href="https://www.facebook.com/groups/319860845127916/" rel="nofollow" target="_blank">Self Care for the Service Industry</a>.In this episode we talk a lot about kitchen culture and self-care for those who work in food service. If you’d like to learn more about Sarah and her work, you can go to her website <a href="https://www.sarahacconcia.com/" rel="nofollow" target="_blank">https://www.sarahacconcia.com/</a> Recommended Book: <a href="https://amzn.to/2wMeZHO" rel="nofollow" target="_blank">You Are a Badass</a> by Jen Sincero ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Self Care for the Service Industry - A Conversation with Chef Sarah Acconcia

This is a mini episode where we mostly share some of our favorite people to follow on Instagram. The guests for this episode we Jerrod Cline of Bub-B-Que and chef Kizi of Bouffista cateringWe’re not going to spoil all of our Instagram picks, but here are a some of the people mentioned in this episode:·         Chef Christian Blouin·         The Smoking Swine·         Ideas in Food·         Krystal Mack=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

This is a mini episode where we mostly share some of our favorite people to follow on Instagram. The guests for this episode we Jerrod Cline of <a href="https://www.instagram.com/bubbque" rel="nofollow" target="_blank">Bub-B-Que</a> and chef Kizi of <a href="https://www.instagram.com/bouffista" rel="nofollow" target="_blank">Bouffista</a> cateringWe’re not going to spoil all of our Instagram picks, but here are a some of the people mentioned in this episode:·         <a href="https://www.instagram.com/drgangstataco/" rel="nofollow" target="_blank">Chef Christian Blouin</a>·         <a href="https://www.instagram.com/thesmokingswine/" rel="nofollow" target="_blank">The Smoking Swine</a>·         <a href="https://www.instagram.com/ideasinfood" rel="nofollow" target="_blank">Ideas in Food</a>·         <a href="https://www.instagram.com/krystalcmack/" rel="nofollow" target="_blank">Krystal Mack</a> =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

People in the Food and Beverage Industry to Follow on Instagram

On this episode, we sit down with Chef Sebastien (Kuisine King), a Washington DC area chef.In this episode:·         Cooking at The White House·         Thoughts on going to culinary school·         Working at The Cheesecake Factory, and how hard it is to actually cook there·         Vibrational cooking and “intersectional cuisine”·         Finding the middle ground between consistency and flexibility/creativity when cooking  ·         Haitian food and cooking…and a bit of history·         Pop-up dinners, and how to make them successful·         High volume catering·         Cultural appropriation=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

On this episode, we sit down with Chef Sebastien (<a href="https://www.instagram.com/kuisineking" rel="nofollow" target="_blank">Kuisine King</a>), a Washington DC area chef.In this episode:·         Cooking at The White House·         Thoughts on going to culinary school·         Working at The Cheesecake Factory, and how hard it is to actually cook there·         Vibrational cooking and “intersectional cuisine”·         Finding the middle ground between consistency and flexibility/creativity when cooking  ·         Haitian food and cooking…and a bit of history·         Pop-up dinners, and how to make them successful·         High volume catering·         Cultural appropriation=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

From Haiti to The White House - with Chef Sebastien (KuisineKing)

=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

From Cooking at The Cheesecake Factory, to Working For the Voltaggio Brothers - with Chef Lo

Jeremy Umansky

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his first book, Koji Alchemy, on May 6, 2020 with co-author Rich Shih of OurCookQuest. ================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Support the show

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the <a href="https://www.starchefs.com/cook/content/14th-annual-starchefs-congress" rel="nofollow" target="_blank">StarChefs Congress</a> in NYC. One of the workshops was on koji and miso with <a href="https://www.instagram.com/tmgastronaut/" rel="nofollow" target="_blank">Jeremy Umansky</a> of <a href="https://larderdb.com/" rel="nofollow" target="_blank">Larder</a> in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his first book,<a href="https://amzn.to/2GU8mVN" rel="nofollow" target="_blank"> Koji Alchemy</a>, on May 6, 2020 with co-author <a href="https://www.instagram.com/ourcookquest/" rel="nofollow" target="_blank">Rich Shih</a> of <a href="https://ourcookquest.com/" rel="nofollow" target="_blank">OurCookQuest</a>.  ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Chef Jeremy Umansky on Koji and Miso

Matt Finarelli

On this episode we have chef Matt Finarelli. He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called Beyond the Red Sauce.In this episode:·         We discuss some of Matt’s most popular classes·         Marketing, Yelp and the pros and cons of Thumbtack·         His spice company Ani Spices·         Cocktails·         The Ideas in Food 3-Minute Risotto·         and so much more Recommended Books: Essentials of Classic Italian Cooking by Marcella Hazan, The Flavor Bible, Culinary Artistry, What to Drink With What You EatFavorite Kitchen Tool: Fish TurnerFavorite Culinary Resource: The Cook’s Thesaurus (Foodsubs.com)================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Support the show

On this episode we have <a href="https://finarelli.com/index.html" rel="nofollow" target="_blank">chef Matt Finarelli</a>. He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called <a href="https://finarelli.com/buy-the-book-beyond-the-red-sauce.html" rel="nofollow" target="_blank">Beyond the Red Sauce</a>.In this episode:·         We discuss some of Matt’s most popular classes·         Marketing, Yelp and the pros and cons of Thumbtack·         His spice company <a href="https://anispices.com/" rel="nofollow" target="_blank">Ani Spices</a>·         Cocktails·         The <a href="https://www.instagram.com/ideasinfood/" rel="nofollow" target="_blank">Ideas in Food</a> <a href="https://blog.ideasinfood.com/ideas_in_food/2014/11/3-minute-risotto.html" rel="nofollow" target="_blank">3-Minute Risotto</a>·         and so much more Recommended Books: <a href="https://amzn.to/2wvVC5F" rel="nofollow" target="_blank">Essentials of Classic Italian Cooking</a> by Marcella Hazan, <a href="https://amzn.to/39hp5Po" rel="nofollow" target="_blank">The Flavor Bible</a>, <a href="https://amzn.to/2PJ3XtK" rel="nofollow" target="_blank">Culinary Artistry</a>, <a href="https://amzn.to/3araVvm" rel="nofollow" target="_blank">What to Drink With What You Eat</a>Favorite Kitchen Tool: <a href="https://amzn.to/2PKT7Dm" rel="nofollow" target="_blank">Fish Turner</a>Favorite Culinary Resource: <a href="http://foodsubs.com/" rel="nofollow" target="_blank">The Cook’s Thesaurus (Foodsubs.com)</a> ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Matt Finarelli - Washington D.C. Area In-Home Culinary Instructor and Personal Chef

Krystal Mack

On this episode we have Krystal Mack. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a food and lifestyle concept known for sweet treats such as Toasted Coconut &amp; Ube Croissants and Purple Sweet Potato Pie.·         Using food as a tool for social design·         Decolonizing our relationship with food ·         Imposter syndrome·         Culinary traditions, “ethnic” food and “classical cooking”·         Collaborations·         Food influencers·         and so much moreBook recommendations: Emergent Strategy by Adrienne Maree Brown and The Secret Lives of Color by Kassia St ClairPodcast recommendation: 99% InvisibleCheck out Krystal’s Patreon and IAO Studio================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Support the show

On this episode we have <a href="https://www.instagram.com/krystalcmack/" rel="nofollow" target="_blank">Krystal Mack</a>. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a food and lifestyle concept known for sweet treats such as Toasted Coconut &amp; Ube Croissants and Purple Sweet Potato Pie.·         Using food as a tool for social design·         Decolonizing our relationship with food ·         Imposter syndrome·         Culinary traditions, “ethnic” food and “classical cooking”·         Collaborations·         Food influencers·         and so much moreBook recommendations<a href="https://amzn.to/2uaHzlx" rel="nofollow" target="_blank">: Emergent Strategy by Adrienne Maree Brown</a> and <a href="https://amzn.to/2S0SION" rel="nofollow" target="_blank">The Secret Lives of Color by Kassia St Clair</a>Podcast recommendation: <a href="https://99percentinvisible.org/" rel="nofollow" target="_blank">99% Invisible</a>Check out Krystal’s <a href="https://www.patreon.com/krystalcmack?utm_medium=&amp;utm_source=&amp;utm_campaign=support+my+practice+on+patreon%21" rel="nofollow" target="_blank">Patreon</a> and <a href="https://www.instagram.com/absence.of/" rel="nofollow" target="_blank">IAO Studio</a>================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Using Food as a Tool for Social Design - with Chef Krystal Mack

On this episode we have chef Cat. She is a personal chef in Baltimore, MD, the founder of the organization Just Call Me Chef, and is a board member for The Food Project. In this episode:·         The personal chef industry·         Collaborations and pop-ups·         The Just Call Me Chef Organization·         Marketing your business·         and so much more Recommended Books: Notes From a Young Black Chef by Kwame OnwuachiFavorite Kitchen Tool: Chef KnifeFavorite Digital Tool: Sous Vide System================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Support the show

On this episode we have chef Cat. She is a personal chef in Baltimore, MD, the founder of the organization <a href="https://www.justcallmechef.co/" rel="nofollow" target="_blank">Just Call Me Chef</a>, and is a board member for <a href="https://www.instagram.com/thefood.project/" rel="nofollow" target="_blank">The Food Project</a>. In this episode:·         The personal chef industry·         Collaborations and pop-ups·         The Just Call Me Chef Organization·         Marketing your business·         and so much more Recommended Books: <a href="https://amzn.to/2HXRONf" rel="nofollow" target="_blank">Notes From a Young Black Chef</a> by <a href="https://www.instagram.com/chefkwameonwuachi/" rel="nofollow" target="_blank">Kwame Onwuachi</a>Favorite Kitchen Tool: <a href="https://amzn.to/382Le2u" rel="nofollow" target="_blank">Chef Knife</a>Favorite Digital Tool: <a href="https://amzn.to/2w7yo5G" rel="nofollow" target="_blank">Sous Vide System</a> ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Chef Cat of Just Call Me Chef on Pop-Ups, Collaborations and the Personal Chef Business

Amparo Fondita

On this episode we have chef Christian Irabién. Originally from Mexico, Christian began his culinary career working at his grandparents’ restaurant in El Paso. Over the years he strayed away from working in restaurants, but eventually found his way back, working at some of the best restaurants in the Washington DC area including Restaurant Eve in Alexandria, VA and Oyamel in DC, a restaurant from chef José Andrés.Christian is currently in the process of trying to open a restaurant called Amparo Fondita. He recently tested the restaurant as a limited pop-up at District Space. He was hoping to open up in the new La Cosecha Market, but recently pulled out. In this episode:·         Mexican cuisine·         Cooking food from his heritage·         Regrouping after La Cosecha·         Finding investors and funding your business·         and so much more Check out Mission Michelin to get details on Christian’s upcoming dinner with Woodmoor Supper Club================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Support the show

On this episode we have chef <a href="https://www.facebook.com/cirabien" rel="nofollow" target="_blank">Christian Irabién</a>. Originally from Mexico, Christian began his culinary career working at his grandparents’ restaurant in El Paso. Over the years he strayed away from working in restaurants, but eventually found his way back, working at some of the best restaurants in the Washington DC area including Restaurant Eve in Alexandria, VA and <a href="https://www.oyamel.com/" rel="nofollow" target="_blank">Oyamel</a> in DC, a restaurant from chef <a href="http://www.joseandres.com/" rel="nofollow" target="_blank">José Andrés</a>.Christian is currently in the process of trying to open a restaurant called <a href="https://www.facebook.com/amparofondita/" rel="nofollow" target="_blank">Amparo Fondita</a>. He recently tested the restaurant as a limited pop-up at District Space. He was hoping to open up in the new La Cosecha Market, <a href="https://dc.eater.com/2020/1/6/21052095/amparo-fondita-pulls-out-of-mostly-empty-la-cosecha-latin-american-market-union-market" rel="nofollow" target="_blank">but recently pulled out</a>. In this episode:·         Mexican cuisine·         Cooking food from his heritage·         Regrouping after La Cosecha·         Finding investors and funding your business·         and so much more Check out <a href="https://www.instagram.com/missionmichelin/" rel="nofollow" target="_blank">Mission Michelin</a> to get details on Christian’s upcoming dinner with Woodmoor Supper Club ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. <a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Mexican Cooking and Funding a Restaurant - A Conversation with DC Chef Christian Irabién of Amparo Fondita and Muchas Gracias

Jerrod Cline

Jerrod Cline is the owner, and all-around BBQ guy, of Bub-B-Que, a BBQ food truck based out of Frederick, Maryland. In this episode:·         Lots of talk about BBQ·         The dynamic of working with the local wineries and breweries·         The zen of cleaning and doing the dishes·         The Frederick, Maryland restaurant scene=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

Jerrod Cline is the owner, and all-around BBQ guy, of Bub-B-Que, a BBQ food truck based out of Frederick, Maryland. In this episode:·         Lots of talk about BBQ·         The dynamic of working with the local wineries and breweries·         The zen of cleaning and doing the dishes·         The Frederick, Maryland restaurant scene =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

BBQ Talk with Jerrod Cline of Bub-B-Que Food Truck

Dan Doyle

On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality, and works with Live Nation. In this episode:·         Contract foodservice·         High-volume cooking·         The pricing of stadium food·         Culinary school and The American Culinary Federation·         Unions in kitchens·         and so much more Recommended book: The Perfectionist: Life and Death in Haute CuisineFavorite Digital Tool: Bluetooth HeadphonesEmail Dan Doyle at Ddoyle167@gmail.com================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Support the show

On this episode we have chef Dan Doyle. Dan is currently a regional chef with <a href="https://www.legends.net/" rel="nofollow" target="_blank">Legends Hospitality</a>, and works with Live Nation. In this episode:·         Contract foodservice·         High-volume cooking·         The pricing of stadium food·         Culinary school and <a href="https://www.acfchefs.org/" rel="nofollow" target="_blank">The American Culinary Federation</a>·         Unions in kitchens·         and so much more Recommended book: <a href="https://amzn.to/2UH4rUg" rel="nofollow" target="_blank">The Perfectionist: Life and Death in Haute Cuisine</a>Favorite Digital Tool: <a href="https://amzn.to/2OYIcpx" rel="nofollow" target="_blank">Bluetooth Headphones</a>Email Dan Doyle at Ddoyle167@gmail.com ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. <a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle

Things are changing every day during the Covid-19 global pandemic. We have decided to continue with our podcast, even if it means changing the format a little, and how we conduct the show. I have added some resources and links here in the show notes, but be aware that they're literally changing by the minute. Please let me know if there's ANYTHING we can do to help you. Please be safe. I love you.Chris SpearFounder Chefs Without Restaurants================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. Links and ResourcesMatt Jennings: It's Time to Demand Government Action to Save the Restaurant IndustryNow What: Business Ops Guide for RestaurantsThe F&amp;W Pro Guide to Coronavirus: What Restaurants Should KnowIndustry UnitedGig Workers Collective: Resources state-by-stateUnemployment Benefits and Sites by StateUnemployment Office LocationsFeeding America Find Your Local Food BankNational Relief Funds One Fair WageRWCF COVID-19 Emergency Relief FundUnited Way Community Response and Recovery FundBartender Emergency Assistance FundChildren of Restaurant EmployeesSupport the show

Things are changing every day during the Covid-19 global pandemic. We have decided to continue with our podcast, even if it means changing the format a little, and how we conduct the show. I have added some resources and links here in the show notes, but be aware that they're literally changing by the minute. Please let me know if there's ANYTHING we can do to help you. Please be safe. I love you. Chris Spear Founder  Chefs Without Restaurants ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. Links and Resources <a href="https://www.foodandwine.com/fwpro/restaurant-industry-demand-government-action-coronavirus" rel="nofollow" target="_blank">Matt Jennings: It's Time to Demand Government Action to Save the Restaurant Industry</a> <a href="https://www.youtube.com/watch?v=HK76Z2Ufsqg&amp;feature=youtu.be" rel="nofollow" target="_blank">Now What: Business Ops Guide for Restaurants</a><a href="https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro" rel="nofollow" target="_blank">The F&amp;W Pro Guide to Coronavirus: What Restaurants Should Know</a><a href="https://www.facebook.com/groups/Industryunited/" rel="nofollow" target="_blank">Industry United</a><a href="https://www.gigworkerscollective.org/covid-19-resources" rel="nofollow" target="_blank">Gig Workers Collective: Resources state-by-state</a><a href="https://docs.google.com/spreadsheets/d/13jmBYxMx098TWPcbdMG5ll9GFGsN3DF-BLpJ7zeF_6Q/edit?usp=sharing" rel="nofollow" target="_blank">Unemployment Benefits and Sites by State</a><a href="https://credit.org/unemployment-office-locations/" rel="nofollow" target="_blank">Unemployment Office Locations</a><a href="https://www.feedingamerica.org/find-your-local-foodbank" rel="nofollow" target="_blank">Feeding America Find Your Local Food Bank</a>National Relief Funds <a href="https://ofwemergencyfund.org/" rel="nofollow" target="_blank">One Fair Wage</a><a href="https://secure.restaurantworkerscf.org/np/clients/restaurantworkerscf/donation.jsp" rel="nofollow" target="_blank">RWCF COVID-19 Emergency Relief Fund</a><a href="https://www.unitedway.org/recovery/covid19" rel="nofollow" target="_blank">United Way Community Response and Recovery Fund</a><a href="https://www.usbgfoundation.org/beap" rel="nofollow" target="_blank">Bartender Emergency Assistance Fund</a><a href="https://coregives.org/" rel="nofollow" target="_blank">Children of Restaurant Employees</a><a href="https://anotherroundanotherrally.org/" rel="nofollow" target="_blank"></a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Continuing The Chefs Without Restaurants Podcast During the Covid-19 Pandemic

Chris Spear

From Jason Littrell: It's a tough pill to swallow, but we're not going to be dining the way we used to in ten years. It's chefs like Chris Spear from Perfect Little Bites and Chefs without Restaurants who are going to surface in the emerging gig and convenience economies. Chef breaks down his techniques and tactics to build his brand, and deliver world-class in-home dining experiences. *** Questions, comments or thoughts please get in touch! I’m on Instagram, Twitter, Facebook, LinkedIn, and even TikTok…..I think. Or just head to my website http://jlittrell.com. You can even book a call through this link. *** Want a copy of my Banquet Event Order Template? Nerdy Cocktail Calculator? Ok. *** ================ CONNECT WITH US  ================ SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/ Like our Facebook page https://www.facebook.com/chefswithoutrestaurants Join the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurants Check our Insta pics https://www.instagram.com/chefswithoutrestaurants/ Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos.  Support the show

From Jason Littrell: It's a tough pill to swallow, but we're not going to be dining the way we used to in ten years. It's chefs like Chris Spear from <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">Perfect Little Bites</a> and <a href="https://podcasts.apple.com/us/podcast/chefs-without-restaurants/id1488488341" rel="nofollow" target="_blank">Chefs without Restaurants</a> who are going to surface in the emerging gig and convenience economies. Chef breaks down his techniques and tactics to build his brand, and deliver world-class in-home dining experiences. *** Questions, comments or thoughts please <a href="http://shor.by/jlittrell" rel="nofollow" target="_blank">get in touch</a>! I’m on <a href="http://www.instagram.com/jasonlittrell" rel="nofollow" target="_blank">Instagram</a>, <a href="http://www.twitter.com/jasonlittrell" rel="nofollow" target="_blank">Twitter</a>, <a href="http://www.facebook.com/jason.littrell" rel="nofollow" target="_blank">Facebook</a>, <a href="http://www.linkedin.com/in/jlittrell" rel="nofollow" target="_blank">LinkedIn</a>, and even TikTok…..I think. Or just head to my website <a href="http://jlittrell.com/" rel="nofollow" target="_blank">http://jlittrell.com</a>. You can even book a call through <a href="https://harmonizely.com/jasonlittrell" rel="nofollow" target="_blank">this link</a>. *** Want a copy of my <a href="https://sendfox.com/lp/m5rpq1" rel="nofollow" target="_blank">Banquet Event Order</a> Template? Nerdy <a href="https://docs.google.com/spreadsheets/d/1CE3n4Xa601vzI_Ewh-Ek5CbeIdDpafWaaiC6ddEDvwI/edit?usp=sharing" rel="nofollow" target="_blank">Cocktail Calculator</a>? Ok. *** ================ CONNECT WITH US  ================ SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a> Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a> Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a> Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a> Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a> If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>.  <a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

The Litrell Show - with Chris Spear of Perfect Little Bites

Dylan Ubaldo

On this episode we have Dylan Ubaldo, a chef, musician, audio engineer and event organizer based in Baltimore, MD. He started the Calasag pop-up to bring Filipino, and Filipino-American food to the area, especially in conjunction with events. In addition to cooking, Dylan creates music under the name Toyomansi, and created the intro and outro music for this podcast. We would also like to thank him for letting us record our Baltimore podcast sessions at The Grotto in Baltimore, the recording studio he manages.In this episode:·         Starting a pop-up, and some of the challenges·         Cooking food inspired by his Filipino heritage·         Streamlining your menus and recipes·         Kitchen culture·         The intersection of music and food·         Lying about food allergies·         and so much more Recommended Books: Freedom is a Constant Struggle, The Flavor Bible and Salt, Fat, Acid, HeatFavorite Kitchen Tool: Peeler================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Support the show

On this episode we have Dylan Ubaldo, a chef, musician, audio engineer and event organizer based in Baltimore, MD. He started the Calasag pop-up to bring Filipino, and Filipino-American food to the area, especially in conjunction with events. In addition to cooking, Dylan creates music under the name Toyomansi, and created the intro and outro music for this podcast. We would also like to thank him for letting us record our Baltimore podcast sessions at The Grotto in Baltimore, the recording studio he manages.In this episode:·         Starting a pop-up, and some of the challenges·         Cooking food inspired by his Filipino heritage·         Streamlining your menus and recipes·         Kitchen culture·         The intersection of music and food·         Lying about food allergies·         and so much more Recommended Books: <a href="https://amzn.to/37343lT" rel="nofollow" target="_blank">Freedom is a Constant Struggle</a>, <a href="https://amzn.to/31pjFid" rel="nofollow" target="_blank">The Flavor Bible</a> and <a href="https://amzn.to/2UodNEl" rel="nofollow" target="_blank">Salt, Fat, Acid, Heat</a>Favorite Kitchen Tool: <a href="https://amzn.to/39bU2El" rel="nofollow" target="_blank">Peeler</a> ================CONNECT WITH US ================SUPPORT US ON PATREON <a href="https://www.patreon.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.patreon.com/chefswithoutrestaurants</a> Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a> Visit Our Amazon Store (we get paid when you buy stuff) <a href="https://www.amazon.com/shop/perfectlittlebites?isVisitor=true" rel="nofollow" target="_blank">https://www.amazon.com/shop/perfectlittlebites?isVisitor=true</a> Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.<a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

Filipino Cooking and the Calasag Pop-up - with Dylan Ubaldo (Toyomansi)

Chef Kizi is the owner of Bouffista’s Kitchen, a personal chef and catering business based out of Frederick, Maryland. She was born and raised in Abidjan, Côte d'Ivoire (West Africa), with parents from Sierra Leone (West Africa) and Congo Brazzaville (Central Africa). She provides Private Chef and Catering Services for special and private events. Her menu, The Bouffista Experience, is not limited to but filled with inspiration from her childhood in Abidjan, in addition to dishes from the American Cuisine.In this episode:·         The Differences Between a Personal Chef and a Caterer·         Catering as a Side-Hustle·         Charging What You’re Worth·         Plus…Jerrod of Bub-B-Que=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ &amp; https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Support the show

Chef Kizi is the owner of Bouffista’s Kitchen, a personal chef and catering business based out of Frederick, Maryland. She was born and raised in Abidjan, Côte d'Ivoire (West Africa), with parents from Sierra Leone (West Africa) and Congo Brazzaville (Central Africa). She provides Private Chef and Catering Services for special and private events. Her menu, The Bouffista Experience, is not limited to but filled with inspiration from her childhood in Abidjan, in addition to dishes from the American Cuisine.In this episode:·         The Differences Between a Personal Chef and a Caterer·         Catering as a Side-Hustle·         Charging What You’re Worth·         Plus…Jerrod of Bub-B-Que =========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter <a href="https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list" rel="nofollow" target="_blank">https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-list</a>Check out our websites (they have different stuff) <a href="https://chefswithoutrestaurants.org/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.org/</a> &amp; <a href="https://chefswithoutrestaurants.com/" rel="nofollow" target="_blank">https://chefswithoutrestaurants.com/</a>Like our Facebook page <a href="https://www.facebook.com/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/chefswithoutrestaurants</a>Join the private Facebook group <a href="https://www.facebook.com/groups/chefswithoutrestaurants" rel="nofollow" target="_blank">https://www.facebook.com/groups/chefswithoutrestaurants</a>Join the conversation on Twitter <a href="https://twitter.com/ChefsWoRestos" rel="nofollow" target="_blank">https://twitter.com/ChefsWoRestos</a>Check our Insta pics <a href="https://www.instagram.com/chefswithoutrestaurants/" rel="nofollow" target="_blank">https://www.instagram.com/chefswithoutrestaurants/</a>Founder Chris Spear’s personal chef business Perfect Little Bites <a href="https://perfectlittlebites.com/" rel="nofollow" target="_blank">https://perfectlittlebites.com/</a>Watch on YouTube <a href="https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-Q</a>If you want to support the show, our Venmo name is ChefWoRestos and can be found at <a href="https://venmo.com/ChefWoRestos?fbclid=IwAR2mmlhmskBk6rUIJjcch2nxu_q-joG9678_5xTYvRNUhN-r5rw5fuUcdwo" rel="nofollow" target="_blank">https://venmo.com/ChefWoRestos</a>. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by <a href="https://www.buzzsprout.com/725607/2658400" rel="nofollow" target="_blank">podcast guest Dylan Ubaldo</a> (check out <a href="https://www.instagram.com/toyomansi_/" rel="nofollow" target="_blank">Toyomansi</a>)Intro Music: District Four by Kevin MacLeod<a href="https://incompetech.filmmusic.io/song/3662-district-four" rel="nofollow" target="_blank">https://incompetech.filmmusic.io/song/3662-district-four</a>License: <a href="http://creativecommons.org/licenses/by/4.0/" rel="nofollow" target="_blank">http://creativecommons.org/licenses/by/4.0/</a><a href="https://www.buzzsprout.com/725607/support" rel="payment nofollow" target="_blank">Support the show</a>

The Bouffista Experience - A Conversation with Caterer and Personal Chef Kizi

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