This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the distillery you can find part 1 here.

We talk about taking a creative, culinary approach to craft distilling, using premium, specialized ingredients such as Jimmy Red Corn and Bradford watermelons. We also discuss High Wire's recent collaboration with Allan Benton.

SCOTT BLACKWELL & HIGH WIRE DISTILLING CO
The High Wire Website
High Wire and Scott Blackwell on Instagram
High Wire on Facebook

The World’s Biggest Cookie

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 and Threads
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

 SPONSOR INFO
 United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships.
 

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show

This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott’s been a Ben & Jerrys distributor, owned a coffee roaster and bakery, and started a line of frozen doughs. He also holds the Guiness Book record for the largest cookie.

Next week's episode will focus on the distilling aspect, and some of the interesting things he's doing with High Wire, like working with Allan Benton. 
 
SCOTT BLACKWELL & HIGH WIRE DISTILLING CO
The High Wire Website
High Wire and Scott Blackwell on Instagram
High Wire on Facebook

The World’s Biggest Cookie

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 and Threads
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

 SPONSOR INFO
 United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships.
 

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show

This week on Chefs Without Restaurants I'm sharing part two of my conversation with Tony Moore. Tony is a seasoned marketing executive and the host of the "Winning at Work" podcast. I was a guest on his podcast, and this is a portion of that episode.

Episode Highlights

Using a blog as a tool for content marketing to provide people with insights into business and the behind-the-scenes aspects 

Positioning in the market

Sharing personal aspects on the business social media pages 

The importance of understanding the vibe of the party and the preferences of the guests

Nostalgia in food

Plant-based ingredients and faux meat

TONY MOORE
The Winning at Work Podcast on Apple Podcasts, Spotify, and everywhere else
Tony Moore on LinkedIn and Instagram

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 and Threads
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "happynewyear24" to save $75 on premier, provisional, preparatory, and corporate memberships, as well as $25 on student memberships.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show

This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refined at New York City’s lauded Cosme. Chef Thompson graduated from the Culinary Institute of America, and amassed experience at some of New York City’s most noteworthy restaurants including Marea and Alder.

As a hyper-regional coastal Mexican restaurant, the menu’s emphasis lies in locally selected seafood. Thompson sources nearly all of her fish from the Pacific coast, and similarly, she works with purveyors that source fresh, seasonal produce from 50 of the best farms across southwest Nevada, California, and Arizona–also receiving bi-weekly deliveries from the famed Santa Monica Farmers Market. Corn, chiles, and agave serve as the backbone of the Casa Playa menu and are sourced directly from small producers in Mexico via Masienda. Most notably, Chef Thompson’s masa program is incredibly layered and distinctive with six distinct corn varieties imported from Oaxaca and nixtamalized in house.

Topics Discussed:
Early Culinary Influences
Transitioning to New York's Culinary Scene
Diversity in Culinary Experiences
The Masa Program at Casa Playa
Navigating the Vegas Culinary Landscape
Collaborative vs. Solo Work
Embracing Diversity in Cuisine

SARAH THOMPSON
Sarah Thompson and Casa Playa -Wynn on Instagram
Check out the menus at Casa Playa
Podcast episode: How to Make and Use Masa with Masienda Founder Jorge Gaviria

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
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

 SPONSOR INFO
 United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "Happyholidays2023" to save $100 on membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show

In this episode we dive into the world of pop-up dining with Chef Jonathon Merrick of Family Meal Boise, an in-home pop-up restaurant he runs. You get a behind-the-scenes look at the challenges and triumphs of running the successful pop-up, and gain insights into menu creation, guest interactions, and the intricacies of hosting unique dining experiences. This episode is a must-listen for anyone interested in the dynamic world of pop-up dining.

Key Takeaways:

1. Pop-Up Dining Experiences:
   • Evolution of Jonathon's pop-up dining, 'Family Meal Boise'.
   • Challenges and learnings from hosting pop-ups.
   • The importance of creating a unique dining experience.
2. Transitioning from Professional Kitchens to Distribution:
   • Jonathon's career shift and how he maintains his culinary passion.
   • The role of mentorship in his career.
   • Balancing a full-time distribution job with culinary creativity.
3. Legal and Practical Aspects of Running Pop-Ups:
   • Navigating local regulations and community support for pop-ups.
   • The importance of understanding the legal landscape in different regions.
4. Mentorship in Culinary Arts:
   • Jonathon's experiences with mentorship.
   • The significance of finding and being a mentor in the culinary field.
5. Menu Creation and Storytelling:
   • The process behind Jonathon's diverse menu themes.
   • The role of storytelling in enhancing the dining experience.

JONATHON MERRICK
Jonathon and Family Meal Boise on Instagram
Chef Merrick on TikTok
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
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "Happyholidays2023" to save $100 on membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show

This week on Chefs Without Restaurants we're diving into the world of food and beverage marketing with Tony Moore. Tony, a seasoned marketing executive and the host of the "Winning at Work" podcast, brings his extensive experience, sharing invaluable insights into the intricacies of brand marketing in the food industry.

Episode Highlights
Understanding Grocery Store Product Placement: Tony shares strategies for effective product placement in grocery stores and the role of brand ambassadors.

Direct-to-Consumer Marketing Challenges: Insights into the difficulties brands face in direct-to-consumer approaches, including shipping costs.

Building Brand Loyalty: Tony discusses the importance of maintaining product quality and consistent branding.

Leveraging Influencer Marketing: The rise of food influencers and the potential of affiliate marketing in promoting food products.

Adapting to Market Changes: Tony sheds light on navigating the challenges faced by smaller brands in a market dominated by private labels and larger competitors.

TONY MOORE
The Winning at Work Podcast on Apple Podcasts, Spotify, and everywhere else
Tony Moore on LinkedIn and Instagram

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
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Support the show

Get in touch

Support the show

In this solo episode, host Chris Spear delves into the 'More, Better, New' principle, a concept coined by entrepreneur Alex Hormozi. Chris applies this philosophy to his own business, discussing its impact on decision-making and efficiency, particularly in the realm of marketing his personal chef business. This episode offers valuable insights for entrepreneurs and culinary professionals looking to streamline and enhance their business strategies.

ALEX HORMOZI
Alex's free courses $100M Offers and $100M Leads
Alex's YouTube
Alex's Instagram
Alex's podcast The Game

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
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.

Get in touch

Support the show

Do you want to get more reviews for your business? If so, this is the episode for you. I’ll tell you step-by-step how I started to get at least one review from almost every customer. This tactic uses printable QR codes, takes less than 15 minutes of work, and costs nothing. Listen to learn how you can employ this technique.

Buy the Thank You Cards mentioned in this episode

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
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show

This week, my guest this week is Larry Lynch, president of the United States Personal Chef Association.

Topics Discussed:
Food safety
Regulations, the health department, and cooking in your home
Customer acquisition
Events and meal prep
Pricing
Chef-for-hire platforms and hireachef.com

LARRY LYNCH AND THE UNITED STATES PERSONAL CHEF ASSOCIATION
The USPCA Website
Hire a Chef
The USPCA's  Instagram, X(Twitter) and Facebook

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
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "EarlyBlackFriday23" to save $100 on premier, provisional, and preparatory memberships.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show

What is Good Food?

On last week's podcast I spoke with chef Rollie Wesen.  He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  

During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families having a sit-down meal together (or not). This side conversation didn't fit into our full-length conversation, but it was something we're both passionate about, so it made more sense to release it as a stand-alone mini-episode.

But this episode isn't just about good food. If kids aren't learning to cook in school, and they're not learning to cook at home, are we only one generation away from people not knowing how to cook, or what good food tastes like? That's what we discuss in this episode.

Rollie Wesen and The Jacques Pépin Foundation
The Jacques Pépin Foundation Website
The Jacques Pépin Foundation's  Instagram and Facebook
Rollie's Instagram
Jacques's cookbook New Complete Techniques

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
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
United States Personal Chef Association
This episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

Get in touch

Support the show