Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.

Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.

BBQ is just an idea with Greg DeFranco

Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion.&nbsp; Jaime and Matt are Associate Professors at Johnson &amp; Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation.&nbsp; Contact: culinarynowpodcast@gmail.comInstagram: @culinarynowpodcast

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Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion.  Jaime and Matt are Associate Professors at Johnson & Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation.  Contact: culinarynowpodcast@gmail.com Instagram: @culinarynowpodcast

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BBQ is just an idea with Greg DeFranco

BBQ is just an idea with Greg DeFranco

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