Chefs Without Restaurants

Chefs Without Restaurants Instagram
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.

Get More Reviews for Your Business Nov 01, 2023

Show notes

Do you want to get more reviews for your business? If so, this is the episode for you. I’ll tell you step-by-step how I started to get at least one review from almost every customer. This tactic uses printable QR codes, takes less than 15 minutes of work, and costs nothing. Listen to learn how you can employ this technique.
Buy the Thank You Cards mentioned in this episode
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).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Build and Grow Your Personal Chef Service with Larry Lynch of the USPCA Oct 26, 2023

Show notes

This week, my guest this week is Larry Lynch, president of the United States Personal Chef Association.

Topics Discussed:
Food safety
Regulations, the health department, and cooking in your home
Customer acquisition
Events and meal prep
Pricing
Chef-for-hire platforms and hireachef.com

LARRY LYNCH AND THE UNITED STATES PERSONAL CHEF ASSOCIATION
The USPCA Website
Hire a Chef
The USPCA's Instagram, X(Twitter) and Facebook

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).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

What is Good Food? Oct 19, 2023

Show notes

What is Good Food?
On last week's podcast I spoke with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.
During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families having a sit-down meal together (or not). This side conversation didn't fit into our full-length conversation, but it was something we're both passionate about, so it made more sense to release it as a stand-alone mini-episode.
But this episode isn't just about good food. If kids aren't learning to cook in school, and they're not learning to cook at home, are we only one generation away from people not knowing how to cook, or what good food tastes like? That's what we discuss in this episode.

Rollie Wesen and The Jacques Pépin Foundation
The Jacques Pépin Foundation Website
The Jacques Pépin Foundation's Instagram and Facebook
Rollie's Instagram
Jacques's cookbook New Complete Techniques

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).

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website and use code TaxBreak2023 to save $75 on new a membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

The Jacques Pépin Foundation and Culinary Education with Rollie Wesen Oct 13, 2023

Show notes

This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island. Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.
Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history.
On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques’s cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.

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).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Competitive Cooking at the Highest Level with Chef Corey Siegel Oct 04, 2023

Show notes

This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or. This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level.
But you also might know Corey from his TikTok and Instagram videos where he cooks a recipe after the ingredients and equipment magically seem to fall from the sky. We talk about balancing his content creation with his job as Director of Culinary Development at Electrolux Professional.
Topics Discussed
Culinary competitions
Working with Rich Rosendale at The Greenbrier
Training with chefs Thomas Keller, Daniel Boulud and Grant Achatz
Online video creation on TikTok and Instagram
Working with state-of-the-art cooking equipment at Electrolux Professional
COREY SIEGEL
Corey's website
Corey's Instagram, TikTok and YouTube
Corey's free 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).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Exploring Maryland Foodways with Old Line Plate’s Kara Mae Harris Sep 28, 2023

Show notes

This week I have Kara Mae Harris of the blog Old LIne Plate, where she's been exploring Maryland foodways since 2010. Last year, Kara released a book titled Old Line Plate, the same as her blog. It was a collection of some of her favorite posts throughout the years. But it’s more as a historical document, than a straightforward cookbook.
This October Kara's back with a new cookbook called Festive Maryland Recipes. For this book, Kara worked with a recipe developer to make sure the recipes were ones people could execute at home.
Topics Discussed
Maryland cookbooks
Stuffed Ham
Crab cakes
Maryland Fried chicken
White potato pie
Cookbook writing
Reading and adapting old recipes
Secret recipes
KARA MAE HARRIS
Old Line Plate
Kara's Instagram
Kara's books Festive Maryland Recipes and Old Line Plate

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).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Tiffani Thiessen on Getting Creative with Leftovers, and Her New Cookbook Here We Go Again Sep 20, 2023

Show notes

On this week's podcast we have Tiffani Thiessen. She’s probably best known for her roles as Kelly Kapowski on Saved By the Bell, and Valerie on Beverly Hills 90210. But today she’s not here to talk about acting. We’re talking about her new cookbook Here We Go Again (her second cookbook), which will be released on September 26th. The book tackles the topic of leftovers and how to creatively recycle and upcycle them. So, if you’re someone who cooks, which is pretty much everyone, this show is for you.
Topics Discussed
Cooking for family, and with kids
Food waste
What inspires her
Celebrity cookbooks
Challenges of cookbook writing
Social media and content creation
TIFFINI THIESSEN
Tiffini's Website
Tiffani's Instagram, Facebook and TikTok
Tiffani's books Here We Go Again and Pull Up a Chair

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).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Exploring Scottish Cuisine with Scotland's National Chef Gary Maclean Sep 14, 2023

Show notes

On this week's podcast we have Scotland's national chef Gary Maclean, a role he was offered after winning season 16 of Masterchef: The Professionals. Gary recently released The Scottish Kitchen, a cookbook of traditional Scottish recipes adapted for a North American audience using ingredients they would be able to find.
Topics Discussed
Haggis- What it is and how to modify the recipe in North America
The importance of culinary education and teaching children about food and nutrition at a young age.
His MasterChef experience
Scotland's best culinary products.
Food costs.
Making his recipes approachable and easy to execute.
Gary Maclean
Gary's Website
Gary's Instagram, Facebook, and YouTube
Gary's Book The Scottish Kitchen

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).

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

Brad Leone on the Bon Appetit Test Kitchen and Launching His New YouTube Channel Sep 06, 2023

Show notes

In this episode of Chefs Without Restaurants, we have Brad Leone. Brad is known for his prominent role at the Bon Appétit test kitchen. Over time, he climbed the ranks to become the Test Kitchen Manager. It was during this period that Brad's magnetic personality and cooking prowess shone through in the form of the video series It’s Alive! This series, known for its humor and laid-back style, garnered a devoted fanbase and revolutionized Bon Appetit's online video content. My personal favorite is when he went noodling for catfish with chef Matty Matheson.

Brad's creativity didn't stop at the test kitchen. He worked on various projects, including the celebrity-guest show Taste Testers, where he collaborated with notable figures like Jeff Goldblum, Jimmy Kimmel, and Paris Hilton. In 2021, he achieved New York Times Bestselling author status with his debut book, Field Notes for Food Adventure.

Now, Brad is embarking on a new chapter, where he continues to explore his approach to food, technique, and traditions. From hiking, hunting, and foraging to fishing and fermenting, his two new YouTube shows Makin’ It and Local Legends promise to take viewers on a thrilling culinary adventure.

Join us as we sit down with Brad Leone to discuss his remarkable journey, his time at Bon Appétit, his exciting new solo endeavors, and much more.

BRAD LEONE
Brad’s YouTube shows Makin’ It! And Local Legends
Brad’s website
Brad's Instagram, Facebook, and TikTok
Brad’s book Field Notes for Food Adventure

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).

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.