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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 (https://www.instagram.com/bubbque) and chef Kizi of Bouffista (https://www.instagram.com/bouffista) catering We’re not going to spoil all of our Instagram picks, but here are a…
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 ·…
This week's guest is Somdip Dey. He’s an embedded artificial intelligence scientist and engineer, turned entrepreneur, fighting a war against food waste. He’s the CEO of Nosh Technologies which provides mobile solutions to optimize consumers' food consumption, and reduces food waste in their households. He’s also a TEDx speaker. We…
This week my guest is Jonathan Bardzik. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TedX stage, written 4 books (https://amzn.to/3dMOAMJ) , and his new…
On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry (https://amzn.to/2OLZFkG) , won the prestigious IACP…
This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization’s first-ever prize for local impact journalism. She…
This week my guest is Ryan Peters. Ryan has been cooking professionally for a number of years now, working in kitchens in Florida and Pittsburgh. Most recently he was working at Iron Born Pizza, focusing on their pasta program. You might know Ryan from his social media accounts where he…
This is a mini-episode about showing your work. I made this episode for the new creators out there. Whether you’re blogging, podcasting, or posting photos on Instagram, there are going to be people out there (usually strangers) who will be critical of your work. Some of it might be justified,…
This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people…
Thomas O’Hara (https://www.instagram.com/tomstrodamus/) is currently the breakfast chef at the Hillbrook Inn in Charlestown, WV. He started his cooking career at The Hyatt Regency Hotel in Cambridge, MD, and has continued at restaurants such as AYSE Meze Lounge in Frederick, MD. In this episode: · Egg cookery · Working for…
In this mini-episode, we drop our holiday gift ideas. Whether you're going to be shopping for chefs, home cooks or serious food enthusiasts, we have some ideas for great gifts. Chefs Chris, Andrew and Thomas talk about their favorite kitchen tools, books, condiments and more. What are some of your…
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"…
On this episode, Chefs Without Restaurants founder Chris Spear, and podcast co-host Andrew Wilkinson talk about what you can expect from the podcast. They discuss the mission and goals of the organization, how it got started and how you can be involved. We would love to hear from you. What…
Chefs Without Restaurants is a community focused on helping food entrepreneurs build and grow their businesses. The organization is run by Chris Spear, the chef and owner of Perfect Little Bites, a personal chef business in the Washington D.C. area. On the podcast of the same name, we'll be speaking…
🎙️ What makes the show @TheOffice different and special? There are quite a few things, but in this clip Brian talks about the way the show was shot. This week on the Chefs Without Restaurants podcast, I speak with Brian Baumgartner @brianbaumgartner7625 , the actor best known for his role…
🎙️ This week on the Chefs Without Restaurants podcast, I speak with Brian Baumgartner @brianbaumgartner7625 the actor best known for his role as Kevin Malone on the TV show “The Office.” 📺 Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his…
🎙️ This week on the @ChefsWithoutRestaurants podcast, I speak with Brian Baumgartner @brianbaumgartner7625 the actor best known for his role as Kevin Malone on the TV show “The Office.” 📺 Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona,…
This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office." Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into…
This is an #EasyRecipe for a real flavor-packed condiment. This is gremola. Its a blend of minced, raw garkic, chopped parsley and lemon zest. I've added both olive oil and chili flakes, so that might make it a persillade. Great on a lot of meat, seafood and tempeh/tofu. But i…
I had an abundance of kohlrabi, so I decided to make a chow chow, which is pretty much a pickle. Here’s the recipe: 𝐊𝐨𝐡𝐥𝐫𝐚𝐛𝐢 𝐂𝐡𝐨𝐰 𝐂𝐡𝐨𝐰 (𝐏𝐢𝐜𝐤𝐥𝐞𝐬) Kohlrabi 430 g White Vinegar 350 g Sugar 75 g Kosher Salt 13 g (1 T) Yellow Mustard Seeds 2 tsp Shallot,…
𝐄𝐚𝐬𝐲 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 𝐈𝐝𝐞𝐚 🥧 If you’re looking for a really easy dessert, making a 𝐬𝐚𝐥𝐭𝐢𝐧𝐞 𝐩𝐢𝐞 𝐜𝐫𝐮𝐬𝐭 is the way to go. You don’t have to worry about making a traditional dough. And unlike graham crackers or cookies, this is something that most people have in their pantry. …
🔪 I’m a personal chef with 30 years of professional kitchen experience. 🍳 What questions do you have about food and cooking? Whether you’re looking for the best food to make at home, or need a quick and easy dessert for a dinner party, I’ve got you covered. 🍖Have cooking…
𝐒𝐭𝐫𝐚𝐢𝐧𝐢𝐧𝐠 𝐑𝐢𝐜𝐨𝐭𝐭𝐚 𝐂𝐡𝐞𝐞𝐬𝐞 𝐚𝐧𝐝 𝐘𝐨𝐠𝐮𝐫𝐭 🔪 If you’re looking for the best food recipes from a personal chef, I’ve got you covered. One of my favorite things to do is to strain ricotta cheese before I whip it, as well as straining yogurt to make my own labneh. …
This is easily one of my favorite desserts. It’s a brown sugar cake (but you could make blondies). It’s served on top of sweetened ricotta cheese, and topped with a berry compote. It’s a relatively easy recipe, and I can point you in the rigbt direction if you're interested.
