Many of us have all learned something in the kitchen from our grandparents, whether it was a recipe, a shortcut, or a certain way to cook a turkey or make a dessert. Sometimes those lessons included food safety habits that get passed down from generation to generation without anyone ever stopping to ask if they still hold up. Jody puts her one hundred and ten percent chef school food safety mark to good use, walking us through the rules that actually matter at home, and the ones we can let go of.

We are talking best before dates versus expiry dates, the truth about washing your chicken, why your freezer is not actually a magic time machine, and the four hour rule that could save your next potluck. We also get into the truth about rice, including what Jody and Kirstie call the danger zone. 

There is a lot of great knowledge in this episode and I think it will help many of us update what’s passed down to the next generation of cooks. 

Key topics covered:

• Best before versus expiry dates, and what they really mean
• Cutting mould off cheese: when it is fine and when it is not
• The truth about rice and grain safety, including the "danger zone"
• How to properly cool, freeze, and reheat rice (the wet paper towel trick)
• Why washing raw rice and grains is about texture, not dirt
• Why you should never wash raw chicken, and what actually kills salmonella
• Cutting boards at home: wood versus plastic, and keeping raw meat separate
• The four hour rule for food left at room temperature, including potlucks and groceries
• How to properly store your fridge, and where the raw meat actually goes
• The three to four day rule for leftovers, and reheating to a safe temperature
• Cross contamination basics: hands, pets, hair, and cutting boards
• Amy's raw chicken parmesan confession

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Links and Resources

Food Safety Blog

Chicken Parmesan Recipe

Greek Quinoa Recipe

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The Culinary Studio Website

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Amy Schlueter Instagram

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Welcome to the Season 2 premiere of Chef Over Your Shoulder! After an unforgettable first season filled with memorable stories, kitchen tips, helpful recommendations and of course lots of laughter, we are ready to do it again in Season 2. 

What better way to embark on this adventure than getting out of the kitchen? From lobster rolls in Nova Scotia to beachside mussel boils in Newfoundland, Jody and Kirstie retrace their summer travels across the East Coast of Canada. There was a lot to learn outside the kitchen. In between hilarious travel stories, Jody and Kirstie pass along great recommendations and even a few cooking tips. But the biggest lesson of all…letting the road take you where you were meant to be. 

Links and Resources

Skipper Jacks

Cow's Ice Cream

Squid Jigger on Caplin Bay 

St. John's Walking Tours

Duke of Duckworth

Linda's Bar

East Coast Kitchen Party: Season 2 of Chef Over Your Shoulder Is Here!

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The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

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On today’s episode Kirstie walks us aisle by aisle through the grocery store to answer one very relatable question: do you make it, or do you buy it? We talk soft sandwiches, spinach dip, pasta sauce, chicken fingers, pierogies, and muffins. And I think you might be surprised which things our chefs recommend you make and which ones they think are better to buy. 

So join us as we head to the grocery store!

Chef tips

• Roast whole bananas in the oven for five to ten minutes to ripen them fast for baking
• Macerate harsh aromatics like onion and garlic in a little acid to soften their bite before adding them to dips
• Use a thicker batter, fill each cup about three quarters full, and skip every other muffin cup so the tops have room to dome
• Look for the pack date from harvest on the bottom of a good quality can of tomatoes
• Fry breaded items in a little olive oil for a golden finish, then finish in the oven if needed

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Links and Resources

Make It or Buy It Blog

Devilled Eggs

Tomato sauce

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

Today, we are talking about potlucks. And I must confess that I’m the person who signs up for water the second a potluck spreadsheet goes live. Today, Jody and Kirstie are going to help me change that. Our chefs walk me through real life, low stress ideas for what to bring to potlucks, team parties, backyard barbecues, and those last minute “can you bring something to share” invitations. From entry level ideas like simple Caesar pasta salad, or an apple and cheddar cheese platter, all the way up to devilled eggs, and ham and cheese sliders.

Along the way, we get into how much to make, what actually travels well, and how to find your own “thing” for a potluck. If you have ever felt intimidated or just too tired to think about what to bring, you are going to finish this episode with a variety of fun and yummy ideas and permission to show up exactly where you are that day, from fancy Chicken Prosciutto Skewers to really good potato chips and a case of water.

Links Resources

Devilled Eggs

Broccoli Salad

Tuna Salad

Potato Salad

Lemon Cucumber Gin Punch

Mixed Bean Salad

Chicken Prosciutto Skewers

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Today, we are heading back out to sea because there was no way we could fit all things fish and seafood into one episode. Think of this episode as the sister conversation to our recent fish episode. 

For me, seafood has usually been a ‘restaurant meal,’ but as usual, Jody and Kirstie have removed the intimidation factor, and now I’m ready to cook seafood in my own kitchen. Jody and Kirstie share their favourite recipes and tips for scallops, shrimp cocktail, and mussels, and they also share some of their favourite ceviche stories from Mexico and Peru.

In this episode, each seafood has a story, and you won’t want to miss a single one.

In this episode, you will learn:

• Why frozen at sea scallops are often a better choice in Ontario, and how to tell when they are perfectly cooked
• How to retire the frozen shrimp ring and make simple, flavourful shrimp cocktail at home
• Practical tips for buying, cleaning, and cooking mussels, and how the sauce more or less makes itself
• Real world ideas for seafood boils, kitchen parties, and feeding a crowd with one big pot
• Travel stories from Peru and Mexico that bring ceviche, leche de tigre, and coastal seafood culture to life
• A quick primer on how acid “cooks” seafood in ceviche, and why freshness matters so much
• Why oysters, mussels, scallops, and shrimp all feel so communal when you share them around a crowded table

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Today is a special episode. It is the first in a new ongoing series that takes you behind the scenes of Jody and Kirstie’s cookbook journey. They are taking hundreds of their original, much loved recipes from The Culinary Studio and turning them into a cookbook. In each episode, you will hear about the funny moments, the big wins, and the ways they work through challenges along the way. From Swiss Chalet meetings, to finding handwritten recipes in old journals, to rigorous recipe testing happening in kitchens everywhere, including mine.

This is not a glossy “for display only” cookbook, it is being built for everyday cooks and chefs of every experience level, from Red Seal pros right down to people like me who’ve been known to burn soup to the bottom of the pot.

And if you happen to be a publisher looking for a tested, community-powered cookbook from Canadian chefs with fifteen years of teaching experience, we would very much like to hear from you.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

On today’s episode, we are talking about quitting. Jody shares the story behind her viral “I Quit” post. She’s not quitting cooking altogether; instead, she’s quitting the role of default family cook and handing some of that responsibility over to her kids. 

Jody shares what has actually happened now that her kids are in charge of making dinner. We get into the real side of it all, from burnt croutons to successful Thai curry. 

You will hear how this experiment has given Jody the gift of time and how both Kirstie and I are inspired to try something similar in our own kitchens. 

Our conversation is funny and honest, and it gives you a realistic look at how kids really learn to cook, how families can share the load, and why teaching children to feed themselves is about so much more than getting dinner on the table. Jody’s stories will give you permission to step back and the inspiration to say “I quit” in your own way, without anyone going hungry.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Links and Resources

Mac and Cheese and Ground Beef

Thai Curry

Eggless Caesar Dressing Recipe

Creamy Chicken Pesto Gnocchi

Beef Broccoli Stir Fry

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

Today, we are tackling the episode that some of our listeners have specifically requested…how to cook fish.

Now, before Jody and Kirstie walk me through pan-seared salmon, poached fish, and why a scorching hot pan is my new best friend, I have a brand new fail that I have been waiting to share with Jody and Kirstie. It involves maple syrup and a microwave. And Jody shares with us how she’s quit the kitchen. You won’t want to miss that story.

We do get around to fish, and our chefs have great tips and tricks to share. From where and how to buy really good fish when you live nowhere near an ocean, pan vs oven and why tuna might be the easiest fish to cook.

Jody and Kirstie share memories of fishing as kids and learning to cook their first fish fry, and introduce us to their “pancake method,” so you stop stressing about when to flip your fish. By the end, I am genuinely excited to pan sear salmon at home and to try their famous Newfoundland cod fish tacos that come together in under 30 minutes.

If fish has always felt like a restaurant only order for you, this episode will change that. You will walk away with simple, tested techniques, a little science, and a lot of reassurance that everyone can cook fish in their own kitchen.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Links and Resources

Fish Tacos Podcast Episode

Homemade Tartar Sauce: A Classic with Endless Possibilities

Fish Tacos That Impress 

Grilled Fish 101: Best Chef Tips for BBQ Fish Perfection!

Beer Battered Fish & Chips: A Crispy Classic for Good Friday (or Anytime)

Pan-Seared Salmon Made Perfect | Chef-Approved Method (in 20 Minutes!)

Miso-Glazed Salmon Bowls!

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

Today, we are talking about Mexican food. And if you are anything like me, Mexican food at home pretty much means ground beef, packaged taco spice, and that yellow box of taco shells. Sound familiar?

Well, today, Jody and Kirstie are taking us on a full culinary adventure, and we are reinventing Taco Tuesday for good. We talk about an easy, delicious homemade spice blend that replaces that dusty little packet forever. Jody and Kirstie also share their favourite guajillo chili sauce, which Kirstie says makes her feel genuinely rich as a human when she has it stocked in her freezer. And yes, we absolutely talk tacos, but we talk about so much more than that such as the art of taco garnishes, a rice bowl revelation that I honestly cannot wait to try and taco neck. This episode is going to change the way you think about Mexican food at home. And I promise you, it is way easier than it sounds. 

In This Episode:

• Stir-fry follow-up: Amy reports back on her stir-fry success from the previous episode, including the baking soda trick.
• Mexican food in Canada: Why Mexican cuisine deserves so much more credit than fast food and Taco Tuesday.
• The baking soda secret: Dissolve one teaspoon of baking soda in one tablespoon of water, mix it into your raw ground beef before browning, and the result is incredibly tender, flavourful meat.
• Homemade taco spice: Skip the packet. Chilli powder, cumin, and cinnamon are already in your pantry.
• Corn tortillas vs. flour tortillas: Why warming your tortilla matters, and where to buy the good ones.
• Guajillo chili sauce: A foundational sauce you can use in chilaquiles, pozole, enchiladas, crema, and braises. It also freezes beautifully.
• Hominy: What it is (a large, starchy, white corn kernel), where to buy it (canned, just like beans), and how it transforms a pozole.
• Pozole: A rich, meaty stew that is a special occasion staple in Mexican cooking.
• Birria tacos: Slow-braised, shredded beef tacos served with a cup of broth for dipping. A morning taco tradition.
• Chilaquiles: The dream Mexican breakfast of tortilla chips simmered in salsa, topped with fried eggs and queso fresco.
• La Costena beans: A pantry staple worth knowing. Heat with garlic, cumin, and a squeeze of lime.
• Building the perfect taco: Less meat than you think, more garnishes than you imagined. Cabbage, crema, salsa, cilantro, queso fresco.
• The rice bowl revelation: Your taco garnishes fall onto a bed of rice. That is not a mistake. That is a third course.
• Fish tacos: Baked cod with a spice paste and simple garnishes. Fast, fresh, and doable at home.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Links and Resources

Guajillo Chilies: Easy tips to Start Cooking with Dried Chilies!

Chilaquiles Rojos: A Classic Mexican Breakfast Made at Home

La Costena Beans

Fish Tacos That Impress (in 30 Minutes or Less!)

Easy Mexican Chicken Pozole

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

Is your homemade stir-fry lacking that special something? Do your vegetables turn out soggy instead of crisp? In this episode, Jody, and Kirstie break down the science and the art of the perfect stir-fry. 

Our chefs share an easy four-ingredient sauce that is infinitely better than anything you can buy in a bottle. We also discuss why you should not cook all your vegetables at the same time and a secret technique called velveting.

You will not believe how simple it is to achieve that authentic restaurant flavour at home. It just requires a little bit of knowledge and a little bit of restraint.

In This Episode, You Will Learn:

• The 4-Ingredient Magic Sauce: Why you should stop buying pre-made stir-fry sauces. The chefs share their "golden ratio" ingredients: Shaoxing cooking wine, Oyster sauce, Soy sauce, and Sesame oil.
• The Art of Velveting: Jody explains the science behind using baking soda (not baking powder!) to change the pH of meat. This prevents tight protein bonds and results in that tender, silky texture you love in restaurant dishes.
• The Dance of the Wok: Why you must cook ingredients separately. We discuss managing heat and why treating your vegetables like they are in a "cold plunge" results in a soggy disaster.
• Wok Hei: Understanding the "breath of the wok" and whether you actually need a carbon steel wok to make a great meal.
• Restraint in the Kitchen: Why choosing just two or three vegetables is better than using everything in your crisper drawer.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. 

Links and Resources

Forequarter Butcher Shop

Easy Beef & Broccoli Stir Fry – Better Than Takeout

Mastering the Stir-Fry: Cashew Chicken Stir-Fry (Faster than Take-Out!)

Beyond the Recipe: Why Chefs Jody and Kirstie are Obsessed with Cookbooks

The Wok by J. Kenji López-Alt

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok