What does “good food for good” mean? Katherine Miller, Vice President of Impact for the James Beard Foundation, has dedicated her career to answering that question. Named one of "The 2017 Most Innovative Women in Food and Drink" by Fortune and Food & Wine, she isn’t afraid to take on complicated and difficult issues. Lo & Lou talk with Katherine about the legacy of the great James Beard, why the foundation is so focused on women’s programs, and how chefs can influence food policy and help create a more equitable and sustainable food system.

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He started working the fryers at KFC, and now he’s the Executive Chef of one of the best restaurants on The Las Vegas Strip. Lo & Lou talk with Chef Alex Pitts about the main star of Bazaar Meat by Jose Andres: MEAT. Chef Alex offers many helpful tips to young chefs and new managers. He explains the importance of becoming an expert at one specialty and why it’s essential to consider personalities when putting together a restaurant team. It’s an entertaining conversation with one of the coolest nerdy chefs we know.

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Why cookbooks when you can get a recipe online now? Lo & Lou talk with cookbook connoisseur, Kim Foster, about what makes them an important part of our culture. Foster has written for prominent food publications like Bon Appetit & Saveur, and she just started a popular cookbook club. The three food professionals share their favorite modern cookbooks and their favorite of ALL TIME.

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Because we really love you, we've dropped a Valentine's Day BONUS! It's a quick 15ish minute episode exploring the controversial world of food aphrodisiacs.

Food Writer Kim Foster joins 2 Sharp Chefs Lorraine Moss and Louiie Victa for a hilarious conversation about turn-ons and turn-offs. They LOVE food, but do they believe in its potential sexual power? Press play and FIND OUT!

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He creates some of the purest "pizza porn" on social media. Chris Decker, Managing Partner of Metro Pizza, refers to himself as "just a pizza guy, not a chef", but this Las Vegas pizzaiolo is impressing much more than Instagram followers. He's competed in the World Pizza Games in Italy and stands as a proud member of Team "World Pizza Champions". Chefs Lorraine Moss & Louiie Victa learn quickly that he's not just a pizza pioneer, but he's also a great guy.

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Her hustle is SO real. From her cool culinary event ticketing platform, SecretBurger.com, to her chill underground chef smackdown, Back Of House Brawl - Jolene Mannina continues to unveil what's under that famous cloche on her logo. The hospitality boss is changing the way we eat and the way we make food. Lo & Lou chat with the entrepreneur about how she sells FOMO and why she thrives in organized chaos. Also, hear how Mannina sees the world of hospitality events evolving in Las Vegas and beyond. It's an exciting time for the culinary pop-up.

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He's known for mega-popular local Las Vegas restaurants, Fat Choy & Flock & Fowl. Now Chef Sheridan Su is honoring his mother with a traditional Taiwanese braised pork rice at the new, Every Grain. Lo & Lou chat with the James Beard nominated chef about why he's so invested personally in this new spot. And because it's that time of year, the chef is sharing the meaning behind some of the common dishes served at a traditional Lunar New Year feast.

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They started as rivals in culinary school, but after their classes, Las Vegas Chefs Jackie McMahan & Genevieve LaMonaca realized they had the same dream. So the beautiful dynamic duo opened a luxury catering business together, Finesse Catering & Events, with clients like Rolls Royce, Dior, & Nordstrom. The two ladies talk to Lo & Lou about how they knew their culinary goals aligned, how they continue to stoke their creative fires, and what keeps them going strong - even in their differences.

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Elani Gardner graduated from one of America’s best culinary schools and became one of the first black female chefs at Joel Robuchon. Then after a decade, everything changed. She had a different dream. Lo & Lou talk with Elani about how she made the transition from Back of House to Front of House, what challenges she faced, and how she continues to slay every day in her new career path.

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