Kat reflects on the experiences that have shaped her career, from growing up in the Scottish Highlands to working her way through professional kitchens, competing on the international stage, and immersing herself in culinary experiences across Boulder, Barcelona, Australia, and the UK. Along the way, she opens up about overcoming self-doubt, embracing pressure, and finding confidence by stepping outside her comfort zone.

This conversation is about taking chances, staying curious, and discovering just how much you're capable of when you're willing to keep growing under pressure.

Brooke shares the unconventional journey that took her from food science and product development to cooking for some of the world’s most recognizable names. Along the way, she reflects on growing up in a household shaped by food allergies and dietary restrictions, building a career that didn’t exist when she was in college, and creating opportunities by following every interest and refusing to take no for an answer.

This conversation is about persistence, creativity, and having the confidence to carve out your own path—even when no one else can see it yet.

Orel shares how her background in wellness, yoga, and mindfulness eventually led her to Escoffier and the creation of Zest & Gather, a concept centered around intentional food experiences and community. Nani reflects on his unconventional journey from shaping surfboards and working in tech to building Nani’s Dough and expanding his culinary ventures in New York City.

Together, they talk about creativity, risk-taking, hospitality, and why the most memorable food experiences go far beyond what’s on the plate.

Asia shares the journey that brought her here, from serving five years as a Cyber Intelligence Analyst in the Marine Corps to working in cybersecurity at Lockheed Martin, and later exploring more creative paths through youth programs and styling. Each chapter reflects a willingness to evolve, ultimately leading her to pursue her long-time goal of attending culinary school.

This conversation is about following curiosity, embracing change, and building a path that feels true to who you are.

From her early days on the line to becoming a Top Chef winner, Kristen reflects on the moments that shaped her, from navigating self-doubt to learning to trust her instincts and redefining success on her own terms. She also shares how embracing her identity has influenced the way she shows up both in the kitchen and beyond.

Recorded at Propeller Coffee Co. on April 9, 2026, this conversation dives into handling pressure, leading with authenticity, and building confidence over time, offering honest, relatable takeaways for anyone carving out their own path in the culinary world.

Alana shares how returning home to Hawai‘i reshaped the way she sees food, culture, and her role as a storyteller. She reflects on building her career through blogging, the lessons that come with wearing many creative hats, and why good things take time. We talk about the layered nature of Hawaiian cuisine, the responsibility of telling cultural stories with care, and how her work blends tradition with a fresh, vegetable-forward approach. She also opens up about identity, creativity, and what it means to create food that feels both personal and representative of a place.

Join us as Alana challenges what people think they know about Hawaiian food and reveals why every dish is really a story about home, culture, and connection.

Melissa shares what changed between her first season of Top Chef and her return to win it all. She opens up about growing up shy, fighting for her dream of culinary school, and the moment she stopped replicating other chefs and started cooking from her own identity. We talk about mentorship, discipline, sacrifice, and why competing on Top Chef is ultimately about competing against yourself. She also discusses her cookbook Cook Like a King, her blend of California sensibility and Chinese heritage, and how using her platform for advocacy has become central to her work.

Join us as Melissa explains how owning her voice—not just her technique—became the key to winning in the kitchen and beyond.

Jacques looks back on his early apprenticeship in France, his move to the United States, and the unexpected turns that defined his career—from La Pavillon to Howard Johnson’s, from television with Julia Child to decades of teaching. He reflects on the importance of technique, the difference between professional and home kitchens, and why cooking has always been less about prestige and more about connection. He also shares the mission behind the Jacques Pépin Foundation and why passing on practical skills to those rebuilding their lives matters deeply to him.

Join us as Jacques reminds us that long after trends fade, the simplest truth remains: cooking brings people together.

Alexis opens up about enrolling in culinary school as a deliberate next chapter, not a career reset. She reflects on balancing school with motherhood, business, media, and travel, and how formal culinary training reshaped her relationship with food, discipline, and intention. From walking across the graduation stage to finding confidence in the kitchen, Alexis shares what it meant to fully commit to learning something new and seeing it through.

Join us as Alexis explains why food has always been central to her life and how culinary education expanded her purpose beyond the plate.

Jen shares how baking became a form of therapy during a challenging season of life and why time in the kitchen helped quiet her mind, focus her energy, and reconnect with joy. We talk about building a home-based bakery from scratch, navigating cottage food laws, managing holiday volume from a home kitchen, and donating a portion of sales to local nonprofits. Along the way, she opens up about burnout, mental health, and the realities of balancing family life with entrepreneurship.

Join us for a heartfelt conversation about why baking is more than just food, how giving to others became part of the healing process, and what it really takes to turn a home kitchen into a place of purpose.

Kevin reflects on a childhood shaped by instability and the unlikely refuge he found in restaurants. He shares how hospitality gave him structure, purpose, and a way to build the kind of spaces he was searching for himself. Kevin talks about writing his memoir, the response it has sparked, and why telling the truth about his life has opened honest conversations around mental health, identity, and service. Along the way, he offers candid insight into leadership, failure, and what it really means to make people feel seen.

Join us as Kevin explores why hospitality goes far beyond the dining room, and how caring for others ultimately helped him reclaim his own sense of self.

Jen and Michael take us inside their world of small-batch chocolate making, from sourcing transparently traded cacao and understanding terroir to roasting, winnowing, grinding, and tempering with meticulous care. They share the unexpected path that led them from education, horticulture, and engineering to running a thriving chocolate company, as well as the challenges and joys of building a business together. They also explore the science of cacao, the rise of ceremonial chocolate, the benefits of functional mushrooms, and the tasting rituals that help people appreciate chocolate as a fine food rather than candy.

Join us as Jen and Michael show why artisan chocolate deserves to be savored and valued, reminding us that great chocolate is crafted with intention.

Eden opens up about what it really means to follow your curiosity and trust where it leads. Her story starts at Le Cordon Bleu in London and winds through Europe, India, Southeast Asia, and Israel—each stop adding new flavor to how she sees food and the people behind it. She shares the unexpected moments that shaped her career: the phone call that landed her Top Chef Canada, the restaurant that "only lasted a whole year" (and why she's proud of it), and the seven months in India that taught her food is a connector above all else. Eden talks about letting go of perfection, learning to cook with feeling instead of fear, and finding her voice both as a chef and as a person.

Join us as Eden reveals why vegetables deserve "main character energy," the power of condiments to transform any dish, her philosophy on entertaining (casual, bountiful, and happy), and introduces us to her latest cookbook, Tahini Baby—proving that veg-forward cooking should be exciting, not restrictive.

Matt opens up about the high-stakes pivot behind “Heat You Can Handle.” He explains why trademark conflicts forced a name change from Hoss Soss, how sharpening the brand promise (flavor over fire) clarified positioning, and the practical steps that took HYCH from farmers’ markets and cooler-only sales to retail shelves in 100+ stores—co-packers, process authority letters, brokers, and 3PL fulfillment—while pricing for shrinking margins at scale.

Join us as Matt shares the founder mindset he teaches: conquering “restaurant math” fear, keeping books exit-ready, meeting guests where they are (plant-based, gluten-free, flavor-forward), and taking the very first steps—register the business, define your USP, and validate with real customers. It’s a candid, step-by-step guide for food entrepreneurs who want to turn a product into a brand—and a brand into a business.

Charlie opens up about one of the most difficult transitions in fine dining: leaving Clover Hill, the intimate 20-seat Brooklyn restaurant where he made history as the first Black chef in NYC to earn a Michelin star, and taking the leap to Saga's 63rd floor after the tragic loss of his mentor, James Kent. He discusses going from managing 8 employees to leading 100, the management challenges that blindsided him, and how he's honoring Kent's legacy while making Saga his own.

Join us as Charlie explains his "safe to learn" philosophy that's redefining kitchen culture, how Sunday dinners at his grandmother's houses in Detroit still influence his approach to fine dining, and how he balances nostalgia with technique.

Byron opens up about the brutal truth behind his rise from fast food to fine dining, detailing how 23 years of unwavering commitment transformed early struggles into extraordinary success. He discusses climbing through legendary kitchens like Eleven Madison Park and Daniel Boulud's restaurants, and how his immigrant experience as a DACA recipient fueled his determination to break barriers.

Join us as Byron explains how he's revolutionizing fine dining through "brutalism" - cooking everything over open fire and achieving zero waste at his 18-seat chef's counter. From his philosophy of "each one, teach one" to his commitment to sustainability, discover how Byron's story proves that relentless dedication and staying true to your roots can lead to groundbreaking success in the culinary world.

Connor shares how his culinary education at Escoffier's Boulder campus, where he earned the Curtis Duffy Scholarship, led him from polishing glasses to serving wine at Michelin-recognized restaurants. He discusses his transformative externship in Florence that sparked his passion for wine, his journey through award-winning establishments like Rootstock and Frasca Food & Wine, and how he found himself serving guests the night Frasca received its first Michelin star.

Join us as Connor reflects on the discipline required for fine dining success, the profound impact of losing his father on his career perspective, and how grief became an unexpected motivator in his pursuit of sommelier excellence and meaningful hospitality.

Curtis shares how his traumatic childhood in rural Ohio led him to find refuge in an unlikely place: a high school home economics class. He discusses his journey from that first spark of passion to training under culinary legends like Charlie Trotter and Grant Achatz, building Grace into a three-Michelin-starred institution, and the bold decision to walk away at its peak to launch Ever during a global pandemic.

Join us as Curtis reveals why writing Fireproof was more challenging than earning any award, how putting his painful truth on paper became his ultimate act of healing, and what it really means to be "fireproof" — not avoiding the heat, but learning to thrive in it.

Lentine shares how struggling to fuel her training with traditional "athlete foods" led her to reimagine nutrition through a more intuitive, flavorful, and joyful lens. She discusses her transition from elite endurance racing to building thriving communities like her Recipe Club and Back to Forward platform, her mission to help others fuel not just performance but purpose, and how listening to her body became the foundation for her "against the grain" culinary philosophy.

Join us as Lentine reveals how breaking the sports nutrition code and embracing joy as the secret to peak performance transformed not only her own relationship with food but is now revolutionizing how athletes and everyday eaters nourish both body and spirit.

Hosea shares how a college job to pay for school led him from studying astrophysics to training with culinary legends like Wolfgang Puck and Kevin Taylor, ultimately winning Top Chef Season 5. He discusses his commitment to sustainable sourcing, the evolution of Blackbelly from food truck to Michelin Green Star restaurant, and how his childhood in Taos inspired Santo's authentic Northern New Mexican cuisine.

Join us as Hosea reflects on building a purpose-driven restaurant empire and how staying true to his heritage helped him become the Boulder chef who turned New Mexican roots into restaurant gold.

André shares how a bold leap of faith led him from finance to fine dining, where he trained as a sommelier in San Antonio and eventually led award-winning wine programs at The French Laundry and Per Se. He discusses the importance of storytelling in wine service, his mission to make wine more approachable through design and media, and how his diverse experiences continue to shape his unique voice in the industry.

Join us as André reflects on following passion over convention and the creative path that made him one of the most respected figures in modern wine culture.

Claudette shares the creative vision behind her newest restaurant, Leu Leu. She reflects on growing up near the U.S.–Mexico border, how her travels have shaped her culinary identity, and the influence of fashion and music in her work. She also discusses her social impact initiative Viva La Vida, her journey as a single mom, and the deliberate choices that set her apart, including why she’s resisted putting tacos on any menu.

Join us as Claudette reflects on her path from home kitchens to international acclaim—and how she continues cooking without borders, labels, or limits.

Stefani shares her journey from starting as a pastry chef to leading Team USA to a gold medal victory in New Orleans, securing their spot at the prestigious Bocuse d’Or finals in Lyon, France. She discusses the intense preparation, the challenges of the competition, and how her experiences have shaped her approach to mentorship and leadership in the culinary world.

Join us as Stefani reflects on her path to culinary excellence and how she led Team USA to gold at the Bocuse d’Or Americas.

Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.

Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don’t just cook, they care.

A Korean adoptee raised in Michigan, Kristen discovered her passion for cooking at a young age. After working in various Boston kitchens, she competed on Season 10 of Top Chef, ultimately winning the coveted title. Since then, she’s published a cookbook, starred in hit shows like Fast Foodies on TruTV and Iron Chef on Netflix, and in 2023, took over as the host of Top Chef for its 21st season—earning Primetime Emmy nominations for both herself and the show. Kristen is also the chef/partner of Arlo Grey in Austin, TX, the creator of KISH Aperitif, and the host of Restaurants at the End of the World on National Geographic/Disney+.

Join us as Kristen discusses her role at Escoffier, how she balances ambition with authenticity, and gives us a peek into her new memoir, Accidentally on Purpose.

As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Estates Theatre in Prague and Opera Tampa. A celebrated performer, Maria made her Carnegie Hall debut in 1997 and is now preparing for a return to Don’t Tell Mama Cabaret Theatre in New York City to promote her upcoming classical cabaret album, Everything.

Join us as Maria shares her inspiring journey from opera to culinary school, delves into the deep connection between food and the arts, and discusses how she’s inspiring others to live with intention and purpose.

With over 20 years of experience in restaurant operations and staffing, Brian has held leadership roles at Applebee’s, Ragazzi’s, and Houlihan’s. His deep understanding of what makes a business thrive and his passion for community impact make him a powerhouse in hospitality recruitment. Evan, an award-winning recruiter and sommelier, brings a wealth of knowledge in executive search and talent acquisition. With experience in hotels, resorts, and private clubs, he has helped countless professionals secure top positions in the industry.

Join us as Brian and Evan share exclusive resume tips, interview strategies, and career insights to help you stand out in today’s competitive job market. 

With a career spanning three decades and over 40 restaurants opened, Kevin has redefined the dining experience. From launching his first six-table restaurant at 23 to co-founding the acclaimed Boka Restaurant Group with his partner Rob Katz, Kevin’s influence is undeniable. Boka has earned 13 consecutive Michelin stars, and Kevin and Rob have been named TimeOut Chicago’s Restaurateurs of the Year, Eater National’s Empire Builders of the Year, and won the James Beard Award for Best Restaurateur in 2019.

Join us as we explore Kevin’s inspiring path from small-town dreamer to hospitality visionary, how he builds award-winning restaurants, and his insights on the future of dining.

Trenin’s journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Trenin competes on prestigious stages and prepares for the prestigious Coupe du Monde de la Pâtisserie and Bocuse d’Or. 

Join us as we dive into Trenin’s remarkable transition from the Army Band to the world of American cuisine, his commitment to excellence, and the power of self-discovery.

A first-generation Japanese Korean American, Jesse refined his skills at his family’s restaurant, Fuji, under the guidance of his father, Masaharu Ito. Today, he’s celebrated for his exquisite omakase and the lively izakaya atmosphere at Royal. Since opening Royal Sushi & Izakaya, Jesse has earned numerous accolades, including being named an Eater Young Gun and a finalist for Best Chef Mid-Atlantic 2024. He’s also preparing to launch Dancerobot, a high-energy restaurant serving Japanese comfort food.

Join us as we explore Jesse’s culinary journey, from family traditions to his leadership style and his commitment to mental health and sobriety.

After experiencing profound personal loss, Natalia shares how she channeled her grief into building Midnight Pasta Co.—a beacon of joy and community. Since earning her culinary degree, she’s taught over a thousand people the art of making fresh pasta and hosted unforgettable events that blend food, fun, and connection. Natalia’s passion for cooking was passed down from her grandfather, and it’s evident in the poetic, theatrical way she speaks about this beloved craft.

Join us as we explore her rich Italian heritage, her background in performing arts, and the transformative, healing power of these memorable culinary experiences.

Dylan reflects on growing up in his father’s iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father’s former restaurant space, Dylan is dedicated to keeping his father’s legacy alive. He’s not just preserving his father’s memory; he’s revitalizing it by digitizing his father’s work and organizing pop-up dinners with other culinary legends.

Join us as we explore family dynamics, advice for today’s culinarians, and the lasting impact of Charlie Trotter on the culinary world.

Daniela proves that it’s never too late to reinvent yourself. A lifelong teacher, she shares how her love for culture, cuisine, and travel inspired her to pivot to a new career and take on the challenge of competing on MasterChef Generations. After being diagnosed with rheumatoid arthritis, Daniela embraced a plant-based lifestyle, which not only helped her manage her condition but also deepened her connection with food. By working with plant-based ingredients, she honors her roots while creating innovative dishes that are uniquely her own.

Join us for an inspiring conversation about the MasterChef audition process, overcoming the fears of switching careers, and setting future goals with a tape measure.

Curtis shares captivating stories from his early days as an apprentice for Marco Pierre White to his rise as a culinary master, giving us a behind-the-scenes look at the high-stakes intensity of top kitchens. We also discuss his experiences on hit shows like Take Home Chef, Top Chef Masters, MasterChef Australia, Iron Chef: Quest for an Iron Legend, and Crime Scene Kitchen. 

Join us for an inspiring conversation on Curtis’s approach to cooking, business, and his philosophy that talent isn’t just a gift—it’s something that can be learned.

Join Kirk as he delves into his daily motivations, reflects on the mentors who have influenced his culinary journey, and shares invaluable advice for aspiring chefs. He’ll tackle questions from followers, including: “What’s the best vanilla stacker for layered cakes in your opinion?” and “Will there be any more special guests visiting Escoffier to talk with students about the industry?” Plus, he answers, “Would you let any of your former students cook for you? And if so, what dishes?”

Listen as Kirk recounts a heartfelt food memory from a farmers market in Stockholm, unveils insights into emerging culinary trends, and reveals his ultimate dish. 

Since launching in 2008, Joy has grown her platform into a baking empire, amassing over half a million Instagram followers. Along the way, she’s published cookbooks, served as editor-in-chief of the biannual Joy the Baker Magazine, and created the popular Camp Joy—an experience inspired by her viral backyard camping and cooking video series. Joy’s work has been featured in Food52, New York Magazine, The Kitchn, Better Homes & Gardens, and Sunset Magazine, just to name a few. 

In this episode, we dive into Joy’s love for classic baking techniques, how she manages the ever-growing Joy the Baker brand, and what it was like to co-author her latest children’s cookbook, The Life-Changing Magic of Baking, with her father.

Originally from Lille, France, Chef Florian has worked in top-rated restaurants across Hong Kong, Taiwan, and Tokyo, as well as local bakeries in the United States. These diverse experiences have shaped his commitment to delivering the highest quality in everything he creates. In 2019, his dedication earned him the title of Pastry Chef of the Year from GQ Taiwan.

Join us as we explore the importance of finding flow in the kitchen, handling the pressure of high standards, and what it takes to thrive in Michelin-starred fine dining.

Chef Dave’s culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America’s Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator.

Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX’s The Bear.

Chef Johnny takes us through his remarkable culinary journey, starting at the age of 16 when he worked alongside James Beard award-winning Chef Johnny Monis. He then staged at the renowned Noma in Copenhagen and later became the Executive Chef at José Andrés’ Minibar in D.C. These formative experiences culminated in the opening of his own restaurant, Reverie, a personal and intimate expression of his travels and talents, followed by Bar Spero, a Seafood Bar and Grill in D.C.'s East End. However, at the pinnacle of his career, a tragic fire demolished Reverie, altering the course of his life.

Join us as Chef Johnny shares how he rose from the ashes to rebuild his dream restaurant and the invaluable lessons he learned along the way. 

In this episode, Gina offers an intimate insight into the genesis of Skinnytaste in 2008, a venture ignited by her desire to “slim down some of her favorite recipes.” Through the ingenious combination of seasonal produce and a mindful approach to portion control, Gina not only discovered her niche but also attracted an enormous online following. Her digital footprint boasts 2 million Instagram followers, as well as over 6 million fans on Facebook. Gina's culinary prowess and cookbook achievements have been prominently featured in publications such as Fitness Magazine, Better Homes & Gardens, Oprah.com, and even on Good Morning America.

Listen as Gina chats about her latest book launch, how to maximize flavor with limited ingredients, and the secret behind how she scaled her successful brand.

In this interview, Nisha outlines her journey to mastering vegan cooking at home through flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle easy. She also shares how she began to build a thriving social media presence, garnering over 1 million subscribers on YouTube and 700k+ followers on Instagram.

Listen as Nisha talks about landing her first cookbook deal, becoming “plant curious,” and how she was able to find success after pivoting careers. 

Since its grand opening in 1971, Lou Malnati’s has continued to be the most recognized pizza chain in Chicago. Lou’s son, Rick Malnati, and wife, Jean Malnati Miller, share how they’ve kept Lou’s vibrant legacy and vision alive, even through hardship. Today, they still use Lou’s signature pizza recipe and strive to maintain its warm, family culture.

Listen as Rick and Jean talk about how integrity and consistency play a large role in the brand’s longevity, how they expanded to 59 locations, and why Lou Malnati’s is the best deep dish pizza in America. 

Referenced as a culinary “prodigy,” Peter shares how early career mentors such as Silvana Salcido Esparza at Barrio Café and Beau MacMillan at the Sanctuary have opened several doors for him. Through his relentless thirst to learn new skills and build connections, Peter chats about the steps he took after graduating from culinary school to claim an Executive Chef title. He also discusses his experience being a private chef for former UFC commentator Mike Goldberg, Alicia Keys, and the Arizona Cardinals’ A.Q. Shipley.

Listen as Peter McQuaid talks about how he started an Emulsion Popup restaurant series and why networking is important for up-and-coming chefs. 

From starting as a dishwasher at a mom-and-pop shop, then transitioning up the ranks through various bartending roles, Bryan shares his entrepreneurial journey and how he built an elite restaurant group in Colorado. 

Listen as Bryan talks about his commitment to hospitality, how sports and restaurant life intersect, and the major cocktail trends you need to know.  

With over 30 years of cross-cultural culinary experience, working in acclaimed kitchens such as The Bakery in Chicago, Old Drovers Inn, as well as opening an award-winning restaurant Pili Pili in his hometown of Chicago, Francois shares exclusive details about his climb to success. This includes how he bounced back from major setbacks—like a motorcycle accident that nearly ended his culinary career.

Listen as Francois de Melogue talks about restaurant entrepreneurship, the meaning behind “people eat results,” and why resiliency and mentorship are critical to success. 

Jayson has spent the last two decades of his life and career as an outdoor educator and mountain guide, which is his most authentic passion. Now he dedicates his career to mentoring others in the outdoor world and finds the most joy in witnessing his clients’ deep personal development. 

Listen as Jayson Simons-Jones talks about guiding clients through challenging terrains like rock, ice, and snow, building a brand based on your ‘why,’ and the power of learning something new and applying it immediately. 

Chef Barnes is the co-author of the American Culinary Federation’s Guide to Culinary Certification, as well as So You Want to Be a Chef? A Guide to Culinary Careers. He is dedicated to helping a new generation of chefs understand the shifts in technology, business, and education so they can “make space” for innovation in the culinary arts.

Listen as Brad talks about how to reduce the cost of food, society’s growing interest in plant-based foods, and other emerging culinary trends. 

From Bavaria to Düsseldorf to Frankfurt and beyond, Chef Bachmann’s story is rooted in humble beginnings. We talk about his childhood growing up around pastry chefs, becoming a baker, and ultimately how he convinced his wife to leave Europe and migrate to America to raise a young family—and buy a bakery. 

Listen as Chef Bachmann talks about memories of life in Europe working with pastries, mastering his craft, his family, and the pursuit of pride, happiness, and hospitality. 

Between winning numerous gold medals in pastry competitions and becoming a founder and Director of Education at Notter School of Pastry Arts in Orlando, Ewald shares his best career advice and how he approaches pastry arts across multiple cultures.

Listen as Ewald talks about opening one of the most popular coffee shops in Bellevue, WA, helping the US Team achieve its only Gold Medal at the Coupe du Monde in Lyon, and the future of pastry arts.

From winning over 20 world culinary Olympic medals and cooking in some of the finest kitchens around the globe, Rich shares how he intentionally balances all of his interests and selects projects that make him a better chef, leader, entrepreneur, and person . 

Listen as Rich talks about being the youngest executive chef in the history of Greenbrier resort, launching the 44-acre Greenbrier Farm, following your curiosity, and the emergence of “a new breed of American chefs.” 

Since the age of 14, Tim has always immersed himself in the culinary world and launched several successful restaurants, including Lonestar Cheeseburger Company—Voted #1 Food Truck Burger in Texas by Mobilecusine. Now he finds passion in helping other chefs proactively find success—the intersection of opportunity and preparation.

Listen as Tim talks about building his career from working at Burger King to owning a food truck, his plans for building the World’s Largest drive thru restaurant, and how he improves retention by investing in culinary education for his employees. 

Cole is nothing short of an innovative chef, with over 13 years experience cooking in Charleston’s most acclaimed kitchens such as Magnolia’s, Hominy Grill, and Carolina’s. He now spends time on collaborative passion projects—hosting off-premise events with like-minded chefs. 

Listen as Cole talks about the origin story behind Delta Meat Market, the decision between office and kitchen life, designing innovative menus, and how to make food feel welcoming. 

Throughout his experience cooking in distinguished kitchens for A-list celebrities and US presidents, Beau has gained a unique insight into the emotional connection people have to food, and how a good meal transcends the senses.

Listen as Beau talks about defeating Chef Bobby Flay on Iron Chef, a chocolate cake during an interview that changed his life, and how to create emotion-evoking experiences with food.

Steven worked in the hospitality industry for 15 years, and then decided to dedicate his career to building sustainable culinary practices. He also owns Three Sisters Farm & Ranch where he manages animals, builds irrigation systems, and conducts research for farm resources.

Listen as Steven talks about his switch from engineering to culinary arts, how he manages an 80-acre farm, and the true cost for that final plate of food. 

Today, Julieanna is a global nutritional consultant who inspires “big change” and holds discussions around inclusive plant-based living and ways to form better nutritional habits.

Listen as Julieanna talks about why nutritious food is a love language, the difference between “vegan,” “whole food,” and “plant-based,” and the solution to the constant battle for healthy eating.

Along with sharing career lessons in Making the Cut: What Separates the Best from the Rest and TEDx talks, Chris continues to share his best-selling books, travel the world as a public speaker, and consult at the Culinary Institute of Virginia.

Listen as Chris shares how he grew his personal brand to 100K followers (and growing), sold shares of his own sandwich bistro, and his work-life balance tips in the culinary industry. 

Some of Curtis’s many achievements include earning three Michelin stars at his former restaurant, Grace, as well as earning two Michelin stars at Avenues in the Peninsula Hotel in Chicago, IL. He also received Forbes Travel Guide’s Five-Star rating, AAA’s Five-Diamond rating, and the James Beard Foundation’s Best Chef, Great Lakes Award in 2016.

As a member of the prestigious Disciples d'Escoffier International, Curtis focuses on leading teams to a greater vision—all by harnessing camaraderie and competition. More recently, he was a challenger chef on Netflix’s Iron Chef: Quest for an Iron Legend. 

Listen as Curtis talks about how he prepared for the Iron Chef competition, the food scene in  Chicago, and how to build a family culture in the kitchen. 

Between writing numerous cookbooks, developing impactful recipes, and inspiring culinary leaders, Edward has received recognition across the globe for his contributions to the culinary industry.

Listen as Edward talks about leading the American Culinary Federation’s Team to over 34 gold medals, the equation of success, and why purpose is more important than passion when pursuing a goal. 

Pearce has shaped the academic policy for several schools, improving retention and overall student performance. He has taught at the Pennsylvania Institute of Culinary Arts, served as the President of the Pennsylvania Culinary Institute, and filled the role of Vice President of Academics for Le Cordon Bleu.

Listen as Pearce chats about developing new ways to connect with students in this new digital environment, hybrid education, and his personal teaching philosophy.

Kelly is an avid runner and has also cooked in professional kitchens since she was a teenager. She combined her love for sport and culinary arts to create RAD with her husband Morgan. 

Listen as we chat with Kelly about her passion for ultra trail running, making cakes for Julia Child, attending culinary school, and how she fuels endurance athletes with food. 

Donna is currently the Chief Forager and co-owner of the FED food truck in Boulder, CO and is passionate about bringing back artisanal culinary practices and reducing food waste. She is also turning restaurant methodology inside out and seeking to create a whole new way of working with local food. 

Listen as Donna talks about getting back to old farm practices, building sustainable local food systems, and relearning how we approach food and eating.

André is the author of a new book, Chef's PSA: How Not to Be the Biggest Idiot in the Kitchen, a comical guide for people just starting their culinary career.  He has led culinary teams at some of Dallas’ most acclaimed restaurants, and became the regional executive chef for Omni Hotels. Since then, André has been inducted into the Epicurean World Master Chefs Society (WMCS) for almost a decade now, and he continues to serve as a culinary council member for the prestigious Ment’or BKB. 

Listen as André talks about the challenges chefs face in the culinary industry, how to shorten the learning curve for new cooks, and practical tips for aspiring chefs to survive the kitchen.

Ann’s life mission is dedicated to making quality, delicious, nutritious, and sustainable school food accessible for all children. As the Director of Nutrition Services for the Boulder Valley School District, she launched the widely praised “School Food Project”, which replaced highly processed lunches with healthy scratch-cooked meals. Since retiring, Ann continues to focus on working through the Chef Ann Foundation and Lunch Lessons LLC.

Listen as Ann talks about examining our current society’s food culture, improving children’s food literacy, and ways we can fix our school food crisis.

Chef Tracy  believes that nurturing passion and preparation is more important than focusing on perfection. Taking this approach led her to win two gold medals and one silver medal on the Food Network Challenge. It’s no surprise that her life catchphrase is “sugar happens.” Today, as a Pastry Arts Chef Instructor at Auguste Escoffier School of Culinary Arts, Tracy supports her students in an inclusive learning environment, where all voices are heard, and all learning styles are welcomed.

Listen as Tracy talks about the drama behind cooking competitions, supporting students to reach their goal, and how to not let “perfection” stop progress.

Julie believes that transformation is found in the mind, body, spirit, and food connection. With her expertise in helping people use diet and nutrition to create radical change, she has coached thousands of people to improve their mental and physical health.

Listen as Julie talks about re-aligning our beliefs towards food, chaotic eating, and how to build habits to improve your overall health and well-being.

Jake Plummer is a former Pro-Bowl NFL Quarterback who led the Denver Broncos to the 2005 AFC Championship Game. He currently works with UMBO Mushrooms, and owns MyCOLove Farm, where he is considered the “Jake-of-all-trades.” Since retiring in 2007, Jake has been a longtime advocate of using CBD and medicinal marijuana to treat pain and inflammation. More recently, he’s been a proponent of functional mushrooms, a form of non-psychedelic fungi with many purported health benefits.

Listen as Jake talks about the importance of reintroducing fungi to the human diet, what it’s like playing professional football today, and finding a new purpose after retiring from the NFL.

Skip is an entertainer at heart — having taught over 1,000 workshops and on stage in front of over 1 million people in his 35-year career. Skip’s interesting career path includes working as a professional clown, a Nickelodeon employee, and an actor almost cast in Back to the Future.

So what does he have to tell us about being a leader in the culinary industry? A lot, actually.

A self-proclaimed “serial entrepreneur,” he’s found that the health of any individual or organization lies in having a well-defined North Star: one’s mission, vision, and values.

Listen as we talk with Skip about how to be an authentic leader and build a winning team — regardless of the industry you are in.

Edward led the American Culinary Federation’s Team USA to five championships and over 34 gold medals.  Throughout his career, he also received global recognition for his contributions to the culinary industry and passionate leadership, including receiving the Chairman’s Medal from the American Academy of Chefs and being inducted to the Cordon d’Or Culinary Hall of Fame.

Listen as Chef Leonard talks about long-term career growth, not giving into complacency, working internationally in the culinary arts, and the lessons learned from winning culinary competitions.

Listen as Travis talks about what it’s like to compete in top culinary competitions, his experience cooking at country clubs, and how competition can sharpen a chef’s intuition. 

Josie Clemens is the first vegan chef on Gordon Ramsay’s Hell’s Kitchen: Young Guns Edition, and a new culinary director at Jackfruit Land. 

Listen as Josie talks about what it’s like to work in Hell’s Kitchen with Gordon Ramsay, how she embraces her fiery side, and what she’s currently working on with Jackfruit Land.

Josh Sharkey is the founder and CEO of meez, a recipe tool for professional chefs. He’s an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (including restaurants Oceana, Tabla, Bouley, and Cafe Gray). 

Listen as Josh talks about the power of mise en place, using tech in the kitchen, how chefs can adapt their menu development with meez, and innovation in the culinary arts.

John Percarpio is a Certified Executive Chef, Level 1 Sommelier, and longtime instructor at the Auguste Escoffier School Of Culinary Arts. Chef John has cooked for Michelin Star restaurant Palais Lenbach Otto Stasse 6 in Munchen, Germany. 

Listen as Chef John talks about honoring the culture of culinary arts, learning a new language to work in Germany, and building a work-life balance.

Listen as “Chef Coco” Linton talks about taking control of your professional career, relating food and fashion, and how the culinary arts are much more than cooking.

The founder of Blue Circle Farms, Brandon is an award-winning change agent and educator, having gained an understanding of social and ecological entrepreneurship nearly two decades ago. 

Listen as Brandon discusses the rise in sustainability topics and projects over recent years, the current state of the cannabis industry, and our responsibility to take care of our world.

Erik Niel is the co-owner & executive chef at Easy Bistro & Bar and Main Street Meats in Chattanooga, TN. Chef Niel is a James Beard semi finalist from 2016 and 2017 for Best Chef: Southeast. In his career, he was awarded Chef of the Year: Independent Property by the Tennessee Tourism & Hospitality Association.

Listen as Erik discusses why “food” and “home” go together, the feeling of true hospitality, how to manage multiple restaurant brands, and what creates balance when presenting a dining experience.

Chef Steve Konopelski had a successful 11-year career as a Broadway dancer before turning his sights to culinary school. Today, Chef Steve keeps busy with his YouTube baking show “The Sweet Life of Steve,” as well as empowering aspiring culinarians as Chef Instructor for Escoffier’s online programs. 

Listen in as Chef Steve describes how to build a long-lasting career in the food business, why adaptability could help you transfer skills to a new work environment, and how to celebrate your uniqueness…unapologetically.

Colette is a Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Evaluator for Certifications by the American Culinary Federation. She taught at Le Cordon Bleu College of Culinary Arts and has been teaching baking and pastry classes as the Dough Doctor for over a decade.

Listen as we chat with Chef Colette about obtaining her Master Baker certification, the importance of great mentors, and the balance of art & science in baking.

Chef Martin hosted more than 1500 episodes of Yan Can Cook over the past four decades -  which has been broadcast in more than 50 countries. As an author, he’s written over two dozen cook books and continues to inspire and support aspiring chefs.

Listen as we chat with Chef Martin about building community by sharing food, celebrating Asian cuisine, evolving as a content creator, and building a brand.

He is the world’s first African American and minority chef to earn the prestigious title of Master Chef - which he received after passing the grueling 130-hour, 8-day exam in 2014.

Daryl has also won twelve gold medals in local and national cooking competitions, including the Culinary Olympics, and has been inducted into the Smithsonian African American Museum in Washington, DC. 

Listen as we chat with Chef Daryl about career advice for struggling young chefs, his passion for educating the next generation of culinarians, and the work ethic and principles that have guided his culinary journey. 

Shawn is also the owner of Entrepreneurial Chef, a digital platform and online community that unites all types of food entrepreneurs to share real life lessons and practical advice with one another. 

Listen as we chat with Shawn about how to think big and anticipate trends, evaluating risk as an entrepreneur, and his journey to becoming a global media powerhouse in the foodservice industry.

He received his Master of Arts in Gastronomy from University of Adelaide, has taught hospitality management at Sullivan University in Kentucky, and is currently a Chef Instructor at Auguste Escoffier School of Culinary Arts.

Albert has authored a number of books including How to Drink Like a Spy, How to Drink Like a Mobster, The Beverage Manager’s Guide to Wines, Beers and Spirits and many others.

He also spends time as a culinary consultant for companies that need help with cost control, menu development, and strategic planning.

Listen as we chat with Albert about his favorite cocktails, research process for writing books, cannabis cooking, consulting, and all things food.

A voice in culinary education for over thirty years, Gene had been a culinary instructor at Colorado State University and Washington State University, as well as the Director of Culinary Operations at Johnson & Wales University.

His vast experience includes working in fine-dining restaurants, cooking in the U.S. Army, and winning and judging numerous culinary competitions.

In order to pursue his passion for mentoring young culinarians, Gene began serving as a culinary arts and hospitality management teacher at Battle Ground High School in Washington.

Listen as we chat with Gene about his wide-spanning career as a teacher and a chef, creating atmospheres for culinarians to explore and excel, and the future of culinary education.

Farmer Lee places a big emphasis on following the natural rhythm of Mother Nature and the ability to look at nutrition on a seasonal basis.

He has appeared on ABC World News and as a judge on the Food Network’s Iron Chef America, Restaurant: Impossible. His many awards include The James Beard Foundation’s “Who’s Who in Food & Beverage" and being named as one of The Daily Meal’s “60 Coolest People in Food” for several years in a row.

Listen as we chat with Farmer Lee about sustainable farming techniques, genetically-modified produce, working with high-level chefs, and his life as a farmer.

Jesper moved to the south of France from Denmark at the age of 12, where he received his formal culinary education and training. He has worked as a private chef in numerous countries including France, Denmark, Switzerland, Italy, and the United States - and even served as chef of the Danish ambassador in Rome.

Jesper is a recipient of the Disciple d’Escoffier award and a board member of the American Culinary Federation.

Listen as we chat with Jesper about European food culture, being a private chef, life as a chef instructor, and the value of culinary education.

While deployed to Kuwait in support of Operation Iraqi Freedom, Tiffany suffered an injury downrange that required multiple cervical spine surgeries and rendered her unable to walk for a time. Doctors told her that due to the injury, she would never be able to open a restaurant or work in the culinary industry, since it demands significant physical labor.

However, through sheer grit and determination, Tiffany was able to graduate with honors from Auguste Escoffier School of Culinary Arts in 2019 and win multiple grants to start her very own restaurant, Lola Pecan.

Listen as we chat with Tiffany about starting a restaurant, culinary education, adjusting to civilian life after the military, and how to achieve your goals despite overwhelming setbacks.

He is the author of the books Water The Bamboo: Unleashing The Potential Of Teams And Individuals and What's Going Well? The Question That Changes Everything, which outline his philosophy of patience in the process of growth.

Greg is also a Certified Speaking Professional - the highest earned designation from the National Speakers Association - in addition to being a TEDx Talk alum and an advisory board member for the Portland TEDx conference series.

He has worked with Fortune 500 companies like Nike, Disney, and Comcast, sports teams such as Oregon Ducks Football, Gonzaga Bulldogs Basketball, and the NBA’s Portland Trail Blazers, as well as Auguste Escoffier School of Culinary Arts. 

Listen as we chat with Greg about the keys to success in relationships, leadership, and business.

An expert in Southeast Asian cuisine, Chef Robert was the host of Taste of Vietnam, a globally-broadcast, 26-episode TV docuseries that highlighted culinary traditions throughout each of the provinces in Vietnam. He was also a judge on Top Chef Vietnam.

His book Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia, & Singapore was also a finalist for a James Beard award. Currently, Robert's work is focused on Flavor360, a multimedia software platform for research chefs to capture the flavor experience of food.

Listen as we chat with Robert about traveling through Southeast Asia, eel soup, R&D, culinary education, and using technology to innovate in the culinary industry.

She combines her deep passion of food and yoga in her workshops and regularly conducts retreats and one-on-one sessions on healthy living with clients.

Listen as we chat with Lauren about her thoughts on health & wellness, intuitive cooking, balancing priorities, and how to align food & movement in leading a better life.

Frank carries decades of experience as a chef, educator, business owner, and research & development chef. His creations have been featured in publications such as So Good: The Magazine of Haute Patisserie, Pastry Arts Magazine and Baking and Pastry North America. To top it off, he’s also a champion motorcycle road racer and gold medal winner at the Culinary Olympics.

Listen as Chef Frank shares his thoughts on his career success, entrepreneurship, culinary R&D, and honing one's craft while taking on challenges.

Chef André is an active individual - a former mixed martial artist and a culinary industry veteran who has held over 10 executive chef positions from Fairmont Hotels to Omni Hotels. A big proponent of education and mentorship, he has a progressive learning environment in his kitchen designed for culinary professionals to be creative.

Listen as we chat with André about work ethic, starting a restaurant, martial arts, culinary mentorship, and how to create a strong team culture in the kitchen.