A professional kitchen can be a bloody frightening place. In our Halloween Special, Lo & Lou chat with their friend and fellow chef, M’Tima Daniels. The trio swap stories about EVIL bosses, HORRIFYING coworkers, GRUESOME injuries, and HAUNTED restaurants. Don’t miss this scary funny episode! And remember, share YOUR horror stories. We are always listening!

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

Eat food, and write about it. Sounds like a glamorous and delicious career choice, but is it? How do you become a food writer? Chefs Lorraine Moss & Louiie Victa chat with Susan Stapleton, the Las Vegas editor of the popular food website, Eater. Susan discusses her favorite restaurants, upcoming food trends, and the exploding local Las Vegas food scene.

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

Spending more time at work than with your loved ones? Our favorite licensed psychotherapist, Donna Wilburn is back and offering advice and tips to Chefs Lorraine Moss & Louiie Victa on how to keep that relationship sexy (even when you smell like seafood, and you’re covered in fryer oil). What kind of mate should you pick or NOT pick? How do you establish boundaries? Can you make up for lost time, and is it possible to have a lasting relationship when you work so many hours and give so much to the restaurant? If you’re in the hospitality industry, this is a MUST listen for love and sanity.

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

In Part 3 of our Beverage series, Chefs Lorraine Moss & Louiie Victa bring you an inside look at a multi-million dollar underground custom wine cellar in Las Vegas. What does it take to invent and execute a one of a kind beverage vault? How much does it cost, and why would this creative contractor take on such an expensive challenge? It's a story of perseverance and courage.

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

Wine not? Want to step up your wine game? In Part 2 of our Beverage Series, wine savant Ira Harmon talks about how he helped dozens of sommeliers become MASTERS. Now Chefs Lorraine Moss & Louiie Victa are getting the lowdown on all sips red, white, and rose. The master of masters tells us how you can break all the wine rules, serve Chardonnay with steak (?), and create a new flavor by pairing the right grape with the right food. Synergy! Get on the wine train, and come with us on a tasty journey!

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

Did You know tequila plays well with cheese? In Part 1 of our Beverage Series, Chefs Lorraine Moss & Louiie Victa chat with JR Starkus, Director of Mixology Trade Development for Southern Glazers Wine & Spirits of Nevada. The cocktail expert tells them how he manages to sip all day everyday and survive, what’s trending behind the bar, and how he could possibly get inspiration from a whiff of garbage? Learn a lot about libations, and find out how Louiie is going to become a Jedi alcoholic. May the FORCE be with her.

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

Ever had a spiritual experience while eating? Chefs Lorraine Moss & Louiie Victa talk with Ricardo Guerrero & Gerardo Avalos about their Downtown Las Vegas “magical take-out window”. Just ahead of their “Life is Beautiful” festival debut, hear how the guys’ Latin food could bring you closer to their muse - the infamous Gaucho! It’s a fun, slightly surreal conversation about finding inspiration, what they’ve learned from owning their own food biz, and why it’ll never be quiet in their kitchen. If you want to laugh and hear a philosophical chat, this is the episode for you.

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

In the wake of the devastation in the Bahamas, Chefs Lorraine Moss & Louiie Victa talk with Sous Chef, Mike Rolon of Bazaar Meat, about volunteering with the most effective #ChefReliefTeam in the world. Mike flew to his hometown to help #ChefsForPuertoRico after Hurricane Maria. He tells us what life was like on the ground cooking paella for thousands, how he got through the long, tiring days, and what he learned as he watched Chef Jose Andres work his magic. Please help the cause and donate at WCK.org

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

Chefs Lorraine Moss & Louiie Victa chat with award winning Border Grill Chef, Mary Sue Milliken, about the women’s movement in the culinary industry. The former Food Network star talks about how to get ahead in a competitive business and why it’s important to have a mentor and be a mentor. Milliken mentored Lorraine, and along with partner Susan Feniger, hired Lo for her first sous chef job. It's an enlightening and memorable conversation with one of the coolest OG chefs in the business. This "Too Hot Tamale" is too excellent.

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.

Vegan Butcher? It seems like a contradiction in terms, but the folks from an upcoming planat based restaurant and deli aren’t just catering to those who’ve cut out animal products completely. Chefs Lorraine Moss & Louiie Victa get the the lowdown from NoButcher’s owners, Sebastian Mueller & Alecia Ghilarducci. Why did they go vegan? What makes them different? And how will they market to all of us? This is an awesome discussion for vegans, vegetarians, and people who are thinking about changing their eating habits... "tryatarians" as Louiie might say.

Find out more at https://2-sharp-chefs--a-microphone.pinecast.co

This podcast is powered by Pinecast.