Chefs Without Restaurants

This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here, and another mini-episode where we talk about health and wellness here.

I'm currently out of town on vacation and have been having some technical difficulties. So, today's episode jumps right in without any real intro.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 

One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 

Contact Angela Prather at [email protected]
1-800-995-2138 extension 705
https://www.uspca.com/

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Andris Lagsdin and Baking Steel

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Baking Steel’s Instagram
Baking Steel’s Website
Baking Steel’s Facebook
Baking Steel’s YouTube
Buy Andris’s book “Baking With Steel”

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week, I talk about free food and failure. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there might not be a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes and the ribbon-cutting ceremony for a new car dealership? There are a lot of people looking to trade your services for "exposure", but does it actually ever help move the needle from a business standpoint? What do you think? Let me know.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 

One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 

Contact Angela Prather at [email protected]
1-800-995-2138 extension 705
https://www.uspca.com/

==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland.  You might’ve heard my mini-episode with him a couple of months ago about what it means to be a chef. 

On this full episode, we dive into the chocolate business. We talk about how he ended up taking over the shop that he had been working at on and off for almost a decade. We discuss chocolate percentages, supply chain issues, tempering chocolate, and how to work with it at home. We also talk about vanilla, and how it’s kind of underrated. 

So if you love chocolate, or even vanilla, and want to pick up on some tips and tricks on how to buy, use, and store chocolate, this is the episode for you. 

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 

One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 

Contact Angela Prather at [email protected]
https://www.uspca.com/

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Cody Marwine and The Perfect Truffle

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The Perfect Truffle on Instagram
The Perfect Truffle Website
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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week's guest is Philadelphia chef Kiki Aranita. You might know her from her Poi Dog food truck and subsequent restaurant of the same name. Unfortunately, due to the Covid pandemic, she had to shut down her restaurant. But Poi Dog has returned in the form of a line of bottled condiments including guava katsu sauce and chili peppah water.  We talk about the evolution of her business, deciding to close the restaurant, and what it was like to start a consumer packaged goods product line

Kiki was raised in both Hong Kong and Hawaii, so I really wanted to talk to her about her food experiences growing up, and why she chose to cook professionally. She also does a lot of food writing and recipe development for commercial brands. We discussed tips for those looking to work with brands. We also talked about her hobby of working with yarn, which has evolved from making dog sweaters to pieces that represent packaged foods such as Pocky and Takis. An exhibition of that work can concurrently be found at the Philadelphia International Airport until June 22'. 

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 

One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 

Contact Angela Prather at [email protected]
https://www.uspca.com/

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Kiki Aranita

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Kiki's Instagram
Poi Dog Instagram
Kiki's Website
Buy the Poi Dog Condiments

 ==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week I have a bonus episode with Andris Lagsdin of Baking Steel. During our full conversation, we talked primarily about pizza making, and how he created the Baking Steel. While recording the episode, we discussed health and wellness, abstaining from alcohol, and why he no longer follows a vegan diet. I also asked him about vegan cheeses. I thought that part of our conversation was great, but it didn’t make sense to leave it in as part of the whole show. However, I had always intended it to be a standalone bonus episode, so here it is.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 

Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada (and even Italy), USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 

One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 

Contact Angela Prather at [email protected]
https://www.uspca.com/

 
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Andris Lagsdin and Baking Steel

===========

Baking Steel’s Instagram
Baking Steel’s Website
Baking Steel’s Facebook
Baking Steel’s YouTube
Buy Andris’s book “Baking With Steel”

 ==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.

Today's answer comes from Jensen Cummings, the creator, and host of Best Served Podcast. On his show, he talks to hospitality industry leaders to learn about the trials and triumphs of their lives and careers. A fifth-generation chef/restaurateur, Jensen has run acclaimed kitchens, owned restaurants, developed concepts, and now is focused on evolving the restaurant business model, and storytelling through his hospitality strategy brand, Best Served Creative. Jensen is really interested in sharing the stories of people in the hospitality industry who are the unsung heroes.

Jensen was previously on the show in August 2022. You can find my full conversation with him here or wherever you get your podcasts.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Jensen Cummings

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Best Served Instagram

Best Served Twitter

Best Served Podcast

Jensen Cummings Facebook

Best Served Podcast Facebook Page

Best Served YouTube 
 
==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

 Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.

Today's answer comes from Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.

 He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell’s Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events 

You can find my full conversation with him here or wherever you get your podcasts.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Matt Collins

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Matt’s Instagram

Matt’s Website

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

 Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.

Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly.  Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022.

On the show, we discuss her cookbook, and how to elevate your bagel-making game. Cathy shares some of her best tips for making great bagels at home. We also talk about her personal connection to many of these recipes.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.

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Cathy Barrow

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Cathy's Instagram
Cathy's Website
Cathy's Facebook
Cathy's Twitter
BUY CATHY'S NEW BOOK HERE

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

 Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week I have Baking Steel founder Andris Lagsdin. It’s the inspiring story of how Andris built his successful business. He spent a number of years working in restaurants, which included being on chef Todd English’s management team. Tired of the restaurant industry, Andris decided to go work at his family’s steel manufacturing business. But it was an a-ha moment that led to the creation of what’s now known as the Baking Steel.

In addition to hearing his origin story, we also talk about pizza making and how to get the most out of your Baking Steel. Want tips on successfully getting that pizza onto your steel? Ever wondered if you can put a glass dish on top of it? You’ll get the answers to these questions and more on today’s show.

 
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Andris Lagsdin and Baking Steel

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Baking Steel’s Instagram
Baking Steel’s Website
Baking Steel’s Facebook
Baking Steel’s YouTube
Buy Andris’s book “Baking With Steel”

 ==========================

CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.

Today's answer comes from David Pollack. He's a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he’s created Cooking Without Kidneys. David is in the early stages of creating this non-profit organization. Currently, he’s sharing recipes on his website, and has a video series as well.

You can find my full conversation with him here or wherever you get your podcasts.

Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.
 
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David Pollack and Cooking Without Kidneys

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David's Instagram
David's Website
Cooking Without Kidneys Facebook
Cooking Videos

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CHEFS WITHOUT RESTAURANTS

==========================

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

 Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)

Chefs Without Restaurants Facebook page

Chefs Without Restaurants private Facebook group

Chefs Without Restaurants Instagram

Founder Chris Spear’s personal chef business Perfect Little Bites

Get in touch

Support the show