In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles.

They discuss the intersections between music and food, the challenges of maintaining a vegan lifestyle on tour, and how Aaron's passion for cooking evolved from necessity to a full-blown career. Whether you're into punk rock, vegan cuisine, or just love a good story of following your passion, this episode has something for you.

For anyone in the Los Angeles area, Aaron will be hosting his first-ever pop-up at the beloved vegan bakery Baker’s Bench on September 17th. The evening will be an extension of Meal Ticket, as he’ll be cooking up a limited menu of fan-favorites from the meal delivery service.

AARON ELLIOTT and MEAL TICKET
Find Aaron and Meal Ticket on Instagram
The Meal Ticket Website
Recipe for Aaron's Vegan Pumpkin Gnocchi

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In this episode of Chefs Without Restaurants, Chris Spear is joined by Glenn Roberts, the founder of Anson Mills, a company renowned for its dedication to preserving landrace crops and advancing sustainable farming practices. Glenn shares his fascinating journey from a career in restaurant design and management to becoming a passionate advocate for biosecurity and traditional farming methods.

Topics Discussed:

• The Importance of Landrace Crops: A deep dive into what landrace crops are, their significance in agriculture, and why preserving these varieties is crucial for food security and biodiversity.
• Sustainable Farming Practices: The challenges and rewards of growing heritage grains like Carolina Gold rice, and how polyculture and biosecurity play a role in modern farming.
• The Intersection of Traditional Farming and Modern Challenges: Glenn and Chris explore the impact of climate change on farming and the importance of maintaining traditional agricultural practices in a rapidly changing world.
• Polycropping and Agricultural Diversity: How planting multiple crops together can enhance soil health, increase yield stability, and provide a more resilient farming system.
• The Role of Community in Sustainable Agriculture: Glenn shares insights on how local communities can engage with and support sustainable farming practices, and the importance of understanding where our food comes from.

GLENN ROBERTS and ANSON MILLS
The Anson Mills Website
Buy Anson Mills Products
Anson Mills on Instagram, Threads and Facebook

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In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen.  Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms.

In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal brand. John discusses the challenges and rewards of building a food personality, the importance of authenticity, and the process of creating engaging content. Whether you're an aspiring food influencer or a seasoned professional, this episode offers practical advice to elevate your content, and possibly boost your following.

JOHN KANELL and PREPPY KITCHEN
Preppy Kitchen YouTube
Preppy Kitchen Instagram
Preppy Kitchen Website
Preppy Kitchen Facebook
Buy the book Preppy Kitchen Super Easy

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In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen.

Part 2 of our conversation, which focuses exclusively on the business of food content creation, can be found here.

Topics Discussed:

• Transition from teaching to becoming a cooking personality
• Cooking with kids and making family meals enjoyable
• Time-saving kitchen hacks and tips
• Special diets and adaptable recipes
• John’s favorite go-to family meal for busy nights
• Behind the scenes of creating food content

JOHN KANELL and PREPPY KITCHEN
Preppy Kitchen YouTube
Preppy Kitchen Instagram
Preppy Kitchen Website
Preppy Kitchen Facebook
Buy the book Preppy Kitchen Super Easy
John's Fudge Recipe

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In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix for part 2 of their discussion on marketing and branding. You can find part 1 here. Meghan's a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own full-service creative agency, BeeCat Creative. 

They explore how to effectively manage client expectations, the importance of automating processes to save time, and how to strike a balance between providing excellent service and maintaining personal boundaries.

Meghan shares insights from her extensive experience in creative strategy, discussing the value of nurturing customer journeys and creating authentic brand experiences. The conversation also touches on the pitfalls of social media marketing, the importance of quality over quantity, and how businesses can stand out by being true to their values.

MEGHAN KIX & BEECAT CREATIVE
BeeCat Creative Website
BeeCat Creative Instagram
Meghan Kix on Instagram
Meghan's Portfolio of Awesomeness
Playlists That Don't Suck

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Things mentioned: Kevin Kelly's 1,000 True Fans and Alex Hormozi talking about monetizing a small following

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In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix, a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own creative agency, BeeCat Creative. They delve into the essentials of branding, the importance of knowing your target audience, and the challenges of balancing creative integrity with client demands. Whether you’re looking to start your own business, or you're an entrepreneur looking to refine your brand, this episode is packed with valuable insights and practical advice.

MEGHAN KIX & BEECAT CREATIVE
BeeCat Creative Website
BeeCat Creative Instagram
Meghan Kix on Instagram
Meghan's Portfolio of Awesomeness
Playlists That Don't Suck

CHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture.

Topics Discussed:

• Steve's Journey: Steve recounts his eclectic career path, including his time as a web designer, leading up to his discovery and passion for heirloom beans.
• Heirloom Beans: The unique qualities of heirloom beans, their flavors, and the significance of preserving these varieties.
• Entrepreneurial Insights: Steve and Chris discuss the challenges and rewards of starting a business later in life, emphasizing that success can come at any age.
• Cooking Tips: Steve provides practical advice on cooking beans, including soaking methods, using pressure cookers, and the benefits of cooking with clay pots.
• Health and Nutrition: The nutritional benefits of beans and tips for those who may experience digestive discomfort.
• Bean Club: An inside look at Rancho Gordo's popular Bean Club, which boasts a waitlist of 30,000 people eager to join.

STEVE SANDO & RANCHO GORDO
Rancho Gordo Website
Racho Gordo Instagram and Threads
Order The Bean Book
The Cooking with Clay Facebook Group

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In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched.

What You'll Learn:

• Carolyn's Journey: How Carolyn Phillips got into Chinese cuisine through her study of the language and her experiences in Taiwan.
• Regional Cuisines: A detailed exploration of the various regional cuisines of China, their unique ingredients, and cooking techniques.
• Dim Sum Insights: Understanding the art of dim sum and Carolyn's recommendations for must-try dim sum dishes.
• Chinese Desserts and Baking: A sneak peek into Carolyn's upcoming book, The Art of Chinese Baking, and the often overlooked world of Chinese desserts.
• Cooking Tips: Practical advice from Carolyn on how to elevate your Chinese cooking at home, including her recommendations for essential ingredients to buy at stores like H Mart.

CAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - Eater

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Today, I’m diving into a unique and cost-effective marketing strategy that has worked wonders for my personal chef business: using your vehicle as a mobile billboard. If you're a service-based business owner, you’ll want to hear about this!

 Episode Highlights:

• Introduction to Vehicle Marketing: Learn why using your vehicle as a mobile billboard can be a game-changer for your business.
• My Experience and Setup: I share the details of how I set up my car with magnets, a QR code, and business card holders, and the costs involved.
• Tracking Effectiveness: Discover how tracking your marketing efforts can help you understand what works best for your business.
• Real-Life Examples: Hear about my experiences parking in strategic locations and the results I've seen.

Links Mentioned:

• Vistaprint Magnets (I used 12 X 24)
• Amazon Business Card Holders
• Link to Visual Aids in Google Drive

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 In this mini-episode of Chefs Without Restaurants, host Chris Spear is joined by the acclaimed author Carolyn Phillips to discuss the art of writing a successful cookbook. Known for her works such as At the Chinese Table, All Under Heaven, The Dim Sum Field Guide, and the upcoming The Art of Chinese Baking, Carolyn shares invaluable insights for aspiring cookbook authors.

With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched. This episode is packed with tips on creating a high-quality cookbook, the importance of understanding the culture behind the cuisine, and the practicalities of publishing.

Highlights:

• Carolyn’s advice to write about what you know deeply and to ensure that your cookbook offers something new and unique.
• The importance of respecting and accurately representing the culture of the cuisine you are writing about.
• Practical tips on using the metric system in recipes and why it’s essential for precision, especially in baking.
• Insights into the publishing world, including the benefits of starting with magazine articles to build your confidence and credibility.

Resources Mentioned:

• Books on writing: Bird by Bird by Anne Lamott, On Writing by Stephen King.
• Websites: Eat Your Books, CKBK.
• Kitchen tool: Ozeri Digital Kitchen Scale

CAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - Eater

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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Chris Spear's personal chef business Perfect Little Bites

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