We’re joined by Tiffany Derry, the co-founder of T2D Concepts, TV personality, and owner of critically acclaimed Dallas restaurants Roots Chicken Shak, Roots Southern Table and Radici Wood Fired Grill. Tiffany brings her Southern flair and global culinary insights, and discusses inventive ways of reimagining PepsiCo Foods brands as pantry staples. Enjoy this episode as we go Beyond the Plate… with Tiffany Derry.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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We’re joined by Tyler Malek, the co-founder and Chief Creative Officer at Salt & Straw, where he is best known for developing over 2,000 inventive, delicious ice cream flavors. Tyler brings his knack for creativity and innovation to the Culinary Advisory Board, highlighting his playful approach to rethinking and transforming familiar flavors. Enjoy this episode as we go Beyond the Plate… with Tyler Malek.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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We’re joined by Ali Bouzari,  a culinary scientist and the co-founder and Chief Science Officer of Pilot R&D, where he combines his culinary creativity and scientific expertise to develop new products and techniques. Ali’s approach highlights the potential of PepsiCo Foods’ brands as everyday ingredients, including how ingredient substitutions can unlock a playful and delicious way to think about food. From his innovative use of iconic PepsiCo products like Cheetos in polenta, to tips for home cooks, Ali shares how his unique perspective bridges the worlds of science and culinary artistry. Enjoy this episode as we go Beyond the Plate… with Ali Bouzari.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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We’re joined by Ellen Bennett, the founder & Chief Brand Officer of the beloved culinary apparel brand, Hedley & Bennett, as well as the TV host of Kitchen Glow Up and author of Dream First, Details Later, inspiring people to make their dreams happen. Ellen shares her unique perspective on blending her fine dining background with her Mexican heritage. She also shares how she showcases the versatility of everyday ingredients from PepsiCo Foods. Enjoy this episode as we go Beyond the Plate… with Ellen Bennett.

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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We’re joined by Eric Adjepong, a professional chef, Food Network host, bestselling author and activist, best known for his fusion of West African flavors into creative dishes. Eric dives into the creative intersections of his career and how they will all play a role as a member of the Culinary Advisory Board. He shares innovative uses for PepsiCo Foods brands as pantry staples, highlighting the power of bold flavors in everyday cooking. Enjoy this episode as we go Beyond the Plate… with Eric Adjepong

This series is brought to you by PepsiCo Foods.

To learn more about PepsiCo Foods visit PepsiCo.com

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For our season finale, we’re thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up about why he still gets terrified cooking at events, the community-driven spirit that makes Franklin Barbecue a must-visit, and his Hot Luck Live Food & Music Festival. Aaron supports a number of organizations, but shares the great work of his friend (and friend of the pod) Chef Chris Shepherd and his Southern Smoke Foundation. Enjoy this episode as we go Beyond the Plate… with Chef Aaron Franklin.

This episode is brought to you by PepsiCo Foods.

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Dominique Ansel is the pastry mastermind who was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he’s learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and introduces us to his latest cookbook, Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. He also reflects on his dedication to teaching and giving back, including his inspiring work with City Harvest to fight hunger. Enjoy this episode as we go Beyond the Plate… with Chef Dominique Ansel.

This episode is brought to you by PepsiCo Foods.

This episode is brought to you by Fords Gin, a gin created to cocktail. 

(recipe heard in episode is below)

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***

The Chocolate Chip Cookie Sip

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1.5 parts Fords Gin

1 part sugar cookie washed heavy cream (blended together and fine-strained)

0.5 part crème de cacao

0.5 part vanilla syrup

Grated nutmeg, to garnish 

1. Fill a cocktail shaker with ice and add all of the ingredients. Shake and strain into a chilled cocktail glass. 

2. Grate fresh nutmeg over the top to garnish.

Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate & Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. He discusses the pivotal moment in culinary school when he realized he needed to focus on the culinary traditions of Africa. He also tells the story of which chef idol he declined the chance to work with—and the reason behind his decision. Beyond being one of the kindest chefs in the industry, Eric dedicates his time to giving back, partnering with organizations like Save the Children to support child nutrition initiatives. Enjoy this episode as we go Beyond the Plate… with Chef Eric Adjepong.

This episode is brought to you by PepsiCo Foods.

This episode is brought to you by Fords Gin, a gin created to cocktail. 

(recipe heard in episode is below)

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Find Beyond the Plate on all major podcast platforms. 

www.beyondtheplatepodcast.com 

www.onkappysplate.com

***

Ghanaian Gimlet

Recipe courtesy of Joe Brooke

Makes 1 cocktail

1.5 parts Fords Gin

1 part fresh lime juice

.25 part tonic syrup

.5 part mango purée

.5 part simple syrup

Grated ginger, to taste

Lime wheel, garnish

Slice or cube of mango, garnish

1. Fill a cocktail shaker with ice and add all of the ingredients. Strain over rocks. 

2. Garnish with a skewered lime wheel and piece of mango.

For our Beyond the Drink season finale, we sit down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to sourcing responsibly. Beyond the bar, Sebastian discusses his impactful work with Rethink Food and their support of underserved communities. He also opens up about his passion for mentoring young bartenders, helping them grow, and inspiring the next generation of leaders in hospitality. Enjoy this episode as we go Beyond the Drink… with Sebastian Tollius.

This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.

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www.beyondtheplatepodcast.com 

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Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben’s Friends and Urban Gleaners to his coffee company, Kann Coffee, which supports local Haitian farmers and celebrates one of the country’s essential exports. Enjoy this episode as we go Beyond the Plate… with Chef Gregory Gourdet.

This episode is brought to you by Kikkoman.

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www.beyondtheplatepodcast.com 

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