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This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now.

We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market.

Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor.

ARASH HASHEMI
Arash's Instagram and TikTok
Check out Kaizen Foods: Website & Instagram
But the book So Easy, So Good

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On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions.

We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success.

TAKESHI  NISHIKAWA
Instagram for Snow Crane and chef Takeshi

Snow Crane's website

New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream

CHEFS WITHOUT RESTAURANTS
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Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth.

We discuss:

• How Maria got started in the cottage baking industry
• The realities of running a profitable home bakery
• Using Hotplate and other tools to streamline orders
• Social media marketing for micro-bakeries
• Her viral TikTok moment—mixing sourdough on an airplane

MARIA BARADELL
Maria's Instagram (Leaf & Loaf) and TikTok
Find Maria's resources
Buy the bread pans Maria uses

CHEFS WITHOUT RESTAURANTS
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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
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... More Coming soon

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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
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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).
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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
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... More Coming soon

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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).
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... More Coming soon

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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).
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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
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Chris Spear's personal chef business Perfect Little Bites

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