As a 21-year-old, who’d never left his home continent, Hap Cameron boldly set himself the goal “to live and work in every continent of the world before the age of 30.” Over the next 9 years, he worked 32 jobs on the world’s 7 continents: from oil rigs in Canada, cycling through Africa, to being a 6-star waiter on an Antarctic cruise ship. Halfway through his travels, he met his American wife Mandy who came from Denver, Colorado. The owner of Happy Cones - A New Zealand style ice cream shop, joins Chef or Death today! Delicious!

Hap Cameron’s first job as a 10-year-old was picking berries at his local berry farm in his home town of Nelson, New Zealand. With his first paycheck, he sat with his father at the berry farm parking lot and bought his favourite kind of ice cream for him and his dad—a real fruit ice cream. After traveling the world, he arrived to settle down in Denver with his wife Mandy, he saw that real fruit ice cream wasn’t here, and he knew that he was going to be the person to bring New Zealand style ice cream to America. In 2015 he started Happy Cones Co with his ice cream truck and in 2019 opened America's first New Zealand style creamery located at the Edgewater Public Market located a block west of Denver's Sloans Lake.

Everyone knows my two favorite things are Food and Speed Metal - So, when I found out the Denver based band, Hail Satan had their own cooking show, I HAD to get them on. Not just messing around here - These are industry vets with chops on and off the stage. Bruce Gasiorowski, Spencer Lee, and Jake Fairly join us! Just released and called "I Will Eat You with Hail Satan" on Groovey.TV on the American Horrors Channel. This is everything I've ever dreamed of.

Hail Satan is a Denver based metal band that plays whiskey fueled party-thrash that they call Rad Metal. They've been playing with their current lineup for just over two years. Their EP titled Rad Metal was released in 2018 with a music video for the song called I Will Eat You. They just released a cooking show called I Will Eat You with Hail Satan on Groovey TV on the American Horrors Channel. Taking over the country one plate at a time - this is Hail Satan:

There's no one I'd rather start the new year off with than my friend, Goose Sorensen. An icon of the Denver dining scene, Goose owned one of the most important restaurants in our history. Solera opened in 2001 and had a 17 year run that is still missed today. Goose has been taking a break from it all spending summers in Wyoming, winters in Denver and an hour with us…

Goose Sorensen came to Denver in 1996 to go to Culinary school at the Colorado Institute of Art and get a job at Bennigans! He ended up first at Mark's Oyster Bar in Lakewood, and then opened Ruth's Chris Steak House in downtown Denver. His big break happened when he ended up at famed Tante Louise with Chef Michael Deghenheart. Moving on to Mel's and Starfish with Frank Bonanno and Tyler Wiard for five years! Then after a 2 year stint at a lodge in Wyoming he headed to NYC to cook when 911happened. And fortunately for us, he stayed in Denver and opened Solera in 2001.

Like its New York flagship, though with a completely new and unique menu, Death & Co Denver offers warm hospitality, attentive, full-table service, knowledgeable staff, and uncompromising quality in all offerings within a grand hotel setting. In early 2018 Alex Jump joined the opening team at Death & Co Denver as the Head Bartender. Alex originally hails from Chattanooga, TN, where she grew up breathing Southern hospitality. A BAR-5 Day graduate, Alex honed her skills by working behind and running bar programs at multiple James Beard nominated restaurants.

Alex Jump of Death & Co is with us today! She has competed in multiple national competitions including Speed Rack, Lustau Solera Standout, Heaven Hill Bartender of the Year, & Bombay Sapphire Most Imaginative Bartender. In early 2018 she joined the opening team at Death & Co Denver as the Head Bartender.

Adrian Miller is an American culinary historian, lawyer and public policy advisor. He is the author of Soul Food, which won the 2014 James Beard Foundation Book Award for Reference and Scholarship, and The President’s Kitchen Cabinet, which was nominated for a 2018 NAACP Image Award for Outstanding Literary Work, Nonfiction. He also served as a White House advisor to U.S. President Bill Clinton. Adrian is currently working on a history of African American barbecue, tentatively titled Black Smoke. He's kind of a big deal...

Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. Adrian received an A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washington’s to the Obamas was published on Presidents Day 2017. It was a finalist for a 2018 NAACP Image Award for "Outstanding Literary Work—Non-Fiction”; and the 2018 Colorado Book Award for History.

In order to feed the worlds population, it would require the land mass equal to South America It’s estimated in the next 40 years an additional 3 billion people will inhabit the earth - The amount of land to feed that many people just doesn’t exist - So the potential solution to this dilemma, is vertical farming The internet has all sorts of illustrations depicting grand vertical farming ideas - many of which would prove to be wildly expensive - It’s more science fiction and utopia dreaming than anything. So how does one convert science fiction to science fact?

Altius Farms launched its flagship farm at the Denver S*Park development in Oct 2018. It is the largest vertical aeroponic rooftop Tower Farm in the nation. Altius is Latin for higher. Higher taste, sustainability and production, comes from better farming. Altius Farms’ mission is to build stable and lasting farms that produce beautiful greens, locally grown, year round. We are the highest (elevation), vertical aeroponic, farm in the US and one of the largest. Located 25th and Lawrence in Curtis Park sits an 8,000-square-foot aeroponic greenhouse.

Sally Herbert returned to Colorado after 25 years on the East Coast as a global executive in supply chain, retail and consumer packaged goods. Most recently, she was President and CEO within GS1, the largest supply chain standards organization in the world - Sally is deeply passionate about shifting the local food scene in Colorado through delivery of high quality, non-GMO, pesticide free leafy greens and herbs.

Honduras-born and Colorado-raised, Edwin Sandoval is a modern multicultural creator of food. Chef Sandoval spent the last 13 years moving through the ranks of professional kitchens. In 2012 armed with a culinary arts degree he appeared on the Denver scene as a sous chef at Le Grand Bistro & Oyster Bar, Spuntino and Beatrice & Woodsley. As a young professional of 23 Chef Sandoval helped open Argyll Whiskey Beer - A Gastropub in uptown Denver as Chef de Cuisine and Executive Chef at Telegraph bistro. His current project is under the XATRUCHO label which he launched in 2017.

One of my favorite restaurants in Denver is Spuntino, and their Chef de Cuisine Austin Nickel is absolutely killing it. Funny thing about Spuntino - They cook in an electric kitchen. That takes guts, grit, and finesse. Chef Austin Nickel was born in Denver, and spent her childhood in both Colorado and Indiana. Inspired by cooking with her dad growing up, in High School she joined ProStart in Indiana. She decided to move back to Denver for college and attend Johnson and Wales University, where she graduated with an associate's degree in Culinary Arts. Let's welcome chef Austin to Chef or Death!!!

Chef and owner of Cattivella - Chef Elise Wiggins just showcased a premier of her new style of cooking show, Roots to Ranches that will air on Rocky Mountain PBS in January. Her goal is to blow people’s minds with such interesting content that the viewers are asking themselves what is this crazy lady going to do next. She's doing Chef or Death today!!! Crazy…

Growing up in the South, Elise Wiggins’s first memories are of family and food. Her family had a tremendous influence on her becoming a chef. Elise Wiggins grew up in the small Louisiana town of West Monroe. Her childhood was filled with time spent with her family hunting, fishing, gardening and cooking. The first thing her father taught her during her first hunting trip at the age of 6 ½ was to eat what you kill and to never waste food. He literally whispered in her ear when she put the bead of the shotgun on the bird and whispered in her ear ‘ we NEVER kill unless we plan on using and eating all the animal. Are you ready?” Elise replied yes knowing the gravity of what she was about to do. This was the foundation for Elise’s successful career as a chef.

In view of the raised awareness of gluten and GMO sensitivities, Mike and Rick Abitbol are raising the bar on craft beer. Brewery Rickoli – The ORIGINAL Colorado Craft Beer That's Crafted to Remove Gluten! Their award winning brew master noticed something missing in the Gluten free / Gluten Removed beer selection. What was missing was real beer, flavorful styles that reflect the spirit of our wonderful craft beer industry! It is as if people with sensitivities must not have taste buds or want flavorful beer. The options are very limited. So, that's what Brewery Rickoli is about – Great Craft Beer with a wide variety of styles and just some care to remove the bothersome gluten. Quite simply, It's much better Beer! Let's raise a gluten free glass with Mike and Rick Abitbol - Next on Chef or Death!

Brewery Rickoli has been brewing award winning beers in Colorado for almost two decades and has opened their own brewery in 2012 that reflects his belief in quality first. That means long established connections for better hop lots and exclusive use of non-GMO barley from Europe malted by the masters. Brewery Rickoli is a hidden gem on the west side of the metro area in Wheat Ridge that offers over 16 styles of gluten removed beer any given day. Currently in 12 oz. Cans and new seasonals are coming soon! Their beer is real beer made with barley, water, hops, and yeast – If they didn't tell you, you wouldn't know. Brewery Rickoli – We're Talking Much Better Beer!