Join Chris Spear as he interviews food and beverage entrepreneurs who've taken a unique path in the culinary world. His guests include caterers, research chefs,...
Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation.As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.JACQUES PEPINThe Jacques Pépin Foundation websiteCelebrate Jacques: 90 Chefs/90 Dinners and MoreBuy the book: Jacques Pepin: New Complete TechniquesThe Jacques Pépin Foundation on Instagram, Facebook & YouTube Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie WesenCHEFS 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 Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected]... More Coming soonGet in touchSupport the show
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40:30
Mastering the Art of Plant-Based Cooking with Joe Yonan
Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations. Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate vegetable dishes. Tune in for Joe’s insights on culinary creativity, low-waste cooking, and embracing plant-based meals—whether for a day or a lifetime. JOE YONANBuy the books Mastering the Art of Plant-Based Cooking and Cool BeansJoe on Instagram and Threads Joe's WebsiteCHEFS 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 Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected]... More Coming soonGet in touchSupport the show
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55:25
German Heritage Baking: Preserving Tradition with Heidrun Metzler
In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making. She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—adding QR codes that link to her own instructional videos. Highlights & Timestamps:[00:02:04] - The inspiration behind German Heritage Baking and the importance of preserving tradition[00:06:04] - The art of intuitive baking and tips for experimenting with liqueurs and alternative ingredients[00:10:00] - Challenges of baking traditional German recipes with American ingredients[00:25:00] - Creative ways to adapt classic recipes using local ingredients like macadamia nuts[00:27:57] - Heidrun's experience in creating videos for her recipes and how technology helps share old-world baking techniquesHeidrun MetzlerBuy the book German Heritage BakingHeidrun on Instagram, Vimeo and YouTubeHeidrun's WebsiteCHEFS 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 Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected]... More Coming soonGet in touchSupport the show
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38:20
Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs
In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you.BEN MIMSBuy the book CrumbsBen Mims on Instagram & ThreadsCHEFS 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 Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected]... More Coming soonGet in touchSupport the show
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55:29
Big Changes Ahead: What’s Next for Chefs Without Restaurants
In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide, aimed at helping aspiring and current personal chefs build and grow their businesses. The new podcast will feature practical tips, industry insights, and interviews with experts, alongside some of the most valuable content from Chefs Without Restaurants. Personal Chef Business Startup Guide will debut in January 2025, and Chefs Without Restaurants will return with new episodes in early 2025. 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected]... More Coming soonGet in touchSupport the show
Join Chris Spear as he interviews food and beverage entrepreneurs who've taken a unique path in the culinary world. His guests include caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and more – all individuals who've paved their own way 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. Tune in to hear their inspiring stories and valuable insights on the road less traveled in the food and beverage industry.
Escucha Chefs Without Restaurants, Qué estás leyendo. El podcast de libros de EL PAÍS y muchos más podcasts de todo el mundo con la aplicación de radio.es