The Children of Immigrants Will Continue to Feed America by Michael Diaz
In today’s episode, I talk to Chef Michael Diaz de Leon of BRUTØ. His restaurant concept is a chef’s counter based in Denver, Colorado that offers an Omakase-style tasting...
The Flavor of the Flour: Changing The Way We Think about Grains by Kelly Whitaker
Today, I talk to Denver-based chef Kelly Whitaker. From the midwestern plains to the pacific coast to the mountains of Colorado, his culinary influences have been shaped by many...
How to Make Six Figures With a Culinary Blog with Dennis Littley
In today’s episode, I talk to Chef Dennis Littley, owner of culinary blog askchefdennis.com. He’s a chef turned food blogger and his successful website Ask Chef Dennis boasts over...
Nelson German is Digging Deeper Into His Afro Caribbean Roots
I talk to Chef Nelson German, a Top Chef Season 18 Alumni turned culinary entrepreneur. He runs two popular Oakland, California Restaurants, alaMar Kitchen and Sobre Mesa Cocktail Lounge. ...
The Passion to Be Better by Joe Sasto
In today’s episode, I talk to Joe Sasto, a Celebrity Chef, pasta expert, creator, and consultant. He has had a vibrant and fulfilling career so far, having worked at...
Bridging the Gap between Classic Pastry and Modern Trends by Alyssa Gangeri
In today’s episode, I talk to pastry chef Alyssa Gangeri from Buttermilk Ranch in Nashville. She is a passionate pastry chef who has worked with the likes of certified...
Breaking the Rules by Chef Andy Doubrava
In today’s episode, I talk to chef Andy Doubrava from Rustic Canyon Restaurant in Los Angeles, California. His unique style doesn’t depend on rules, but is more focused on...
Will Fung Brings His International Experiences to China Chilcano in D.C.
In today’s episode, I talk to Will Fung, head chef at China Chilcano in Washington, D.C. With his extensive cooking experience, plus an educational year spent learning the art...
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