Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.

This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. 

Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation.

As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.

JACQUES PEPIN
The Jacques Pépin Foundation website
Celebrate Jacques: 90 Chefs/90 Dinners and More
Buy the book: Jacques Pepin: New Complete Techniques
The Jacques Pépin Foundation on Instagram, Facebook & YouTube
Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie Wesen

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]
... More Coming soon

Get in touch

Support the show

Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations.

Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate vegetable dishes. Tune in for Joe’s insights on culinary creativity, low-waste cooking, and embracing plant-based meals—whether for a day or a lifetime.

JOE YONAN
Buy the books Mastering the Art of Plant-Based Cooking and Cool Beans
Joe on Instagram and Threads
Joe's Website

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]
... More Coming soon

Get in touch

Support the show

In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making.

She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—adding QR codes that link to her own instructional videos.

Highlights & Timestamps:

• [00:02:04] - The inspiration behind German Heritage Baking and the importance of preserving tradition
• [00:06:04] - The art of intuitive baking and tips for experimenting with liqueurs and alternative ingredients
• [00:10:00] - Challenges of baking traditional German recipes with American ingredients
• [00:25:00] - Creative ways to adapt classic recipes using local ingredients like macadamia nuts
• [00:27:57] - Heidrun's experience in creating videos for her recipes and how technology helps share old-world baking techniques

Heidrun Metzler
Buy the book German Heritage Baking
Heidrun on Instagram, Vimeo and YouTube
Heidrun's Website

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]
... More Coming soon

Get in touch

Support the show

In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you.

BEN MIMS
Buy the book Crumbs
Ben Mims on Instagram & Threads

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]
... More Coming soon

Get in touch

Support the show

In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide, aimed at helping aspiring and current personal chefs build and grow their businesses.

The new podcast will feature practical tips, industry insights, and interviews with experts, alongside some of the most valuable content from Chefs Without Restaurants. Personal Chef Business Startup Guide will debut in January 2025, and Chefs Without Restaurants will return with new episodes in early 2025.

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]
... More Coming soon

Get in touch

Support the show

In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram.

They dive into Owen’s love for sandwiches, how he defines a sandwich (spoiler: a hot dog is a sandwich!), and his process for turning classic dishes into fun, new creations. Along the way, they discuss the challenges of creating engaging food content, what it’s like working with other culinary creators, and how Owen is expanding beyond sandwiches with longer-form videos on YouTube.

Tune in to hear more about Owen’s unique background, including his Italian and Chinese heritage, and what it’s like to collaborate with icons like Martha Stewart and Giada De Laurentiis.

Key Points:

• The early inspiration for Owen’s sandwich creations and how his love for food started with his Italian nonna’s simple Nutella sandwiches.
• Owen’s path from hospital dietary aide to viral social media creator.
• The surprising role “luck” played in launching his food career, and why a chicken bacon avocado sandwich changed everything.
• Owen’s thoughts on sandwich bread, including his love for sourdough baguettes, and the challenges of air pockets in artisan bread.
• Owen’s creative process for sandwich recipes and the balance of classic flavors with personal twists from his heritage.
• How Owen handles failed recipe experiments, and why he won’t be making cold lamb sandwiches again any time soon!
• What Owen believes about expanding into long-form content on YouTube and why short-form video is still the best way to gain traction.

OWEN HAN
Owen's Instagram and TikTok
Buy Owen's Cookbook Stacked


CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

Get in touch

Support the show

In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging.

Sarah shares her journey of building Broma Bakery into a thriving business, as well as her approach to creating recipes that are as delicious as they are accessible. In addition, we dive deep into the development of her cookbook Sweet Tooth, which features a range of recipes from quick weeknight treats to more elaborate desserts for special occasions. Whether you're a home baker, a food blogger, or simply love sweets, this episode offers valuable insights into the world of food blogging and content creation.

Topics Discussed:

• Sarah’s journey from photography to baking and blogging
• The evolution of food blogs and the influence of social media
• How Sarah balances photography, recipe development, and SEO
• The creation and development of her cookbook Sweet Tooth
• Tips for bakers on recipe development and photography

SARAH FENNEL
Sarah's Website, Instagram and TikTok
Buy Sarah's cookbook Sweet Tooth
Meet Sarah on her book tour

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

Get in touch

Support the show

In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years.

Key Discussion Points:

• Leading a major New York City kitchen at a young age and working under culinary icons like Charlie Palmer.
• The shift from hands-on cooking to becoming a restaurant entrepreneur and coach.
• The role of creativity in making use of byproducts, with dishes like Pastrami Salmon and Spinach Root.
• The changing culinary landscape, from fine dining to fast-casual concepts.
• Advice for up-and-coming chefs, including team building and embracing a lifestyle of continuous learning.
• Challenges of maintaining passion in an industry that’s becoming increasingly Instagram-centric.
• Supporting local restaurants and independent chefs.

DAVID BURKE
David's Website, Instagram, Facebook Page
David's Restaurants
Get David's Cookbook

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

Get in touch

Support the show

In this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, Maypop, and the newly opened Italian restaurant, Tana. Michael shares his journey from attending culinary school to working at Restaurant August, and eventually opening his own restaurants.

The discussion delves into the complexities of the restaurant industry, including the financial and operational challenges of running multiple establishments, the ongoing debate between sourcing local versus commodity ingredients, and the evolving culinary scene in post-pandemic New Orleans. Michael also offers candid advice for aspiring chefs and restaurateurs, discussing the balance between passion and practicality in the culinary world.

MICHAEL GULOTTA
Instagram for Michael, MoPho, Maypop and Tana

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

Get in touch

Support the show

In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022.

Jeremy shares his journey from working in some of New York’s finest kitchens, to how his Hungarian heritage inspired him to open Agi’s Counter. We dive deep into his modern interpretations of traditional Hungarian dishes, the personal stories behind his cookbook, and how family traditions have influenced his career. Jeremy also discusses his approach to cooking, how his Hungarian-Jewish roots shape his dishes, and the importance of maintaining authenticity while innovating in the kitchen.

JEREMY SALAMON and AGI's COUNTER
Find Jeremy, Agi's Counter and Pitts on Instagram
The Agi's Counter Website
Buy the book Second Generation

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

Get in touch

Support the show