Chefs Without Restaurants

This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, and she had a heart attack, On top of that, she was unable to agree on the terms of her lease renewal with her landlord, and left her kitchen space.

That's enough for most people to throw in the towel. Christine took some time away from the kitchen, but now she's back. On the show, we discuss her new venture The Empty Nest Kitchen. She'll talk about what her cooking class model looks like today. 

CHRISTINE VAN BLOEM
The Empty Nest Kitchen on Instagram, Facebook, and TikTok
The Empty Nest Kitchen website
The Empty Nest Kitchen Podcast

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In this week’s solo episode of Chefs Without Restaurants, host Chris Spear delves into the controversial yet effective business practices he's adopted for his personal chef business. Chris reveals how he's successfully run his culinary business without the reliance on contracts, invoices, or deposits, placing a significant emphasis on trust and personal connections over formal paperwork. 

While his method defies many traditional business norms, especially in the personal chef world, Chris explains how this approach hasn’t hindered his success. In fact, it has opened the door to memorable interactions with clients, making each event more than just a transaction.

Addressing the nuances of dealing with corporate clients, Chris also touches upon the scenarios where contracts and invoices become necessary, illustrating flexibility and understanding of different business contexts. Despite introducing deposits as a way to secure event dates recently, he maintains his minimalistic and trust-based approach to business dealings.

CHEFS WITHOUT RESTAURANTS

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Chefs Without Restaurants Instagram and Threads
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Chris Spear's personal chef business Perfect Little Bites

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

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This week I have chef Sunny Soto-Brisco. With her wife, they started Sunny Street Outreach to cook and serve restaurant quality meals to the houseless and underserved communities in Oceanside, CA. They're currently working on fundraising for a mobile cafe trailer which, once open, will serve the Oceanside community with coffee and breakfast on the go. YOU CAN DONATE HERE

SUNNY STREET OUTREACH
The Sunny Street Outreach Website
Sunny Street Outreach on Instagram
Donate to help them with their Community Mobile Coffee & Breakfast Trailer

CHEFS WITHOUT RESTAURANTS

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Chris Spear's personal chef business Perfect Little Bites

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  United States Personal Chef Association

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In this episode, Chris Spear interviews Althea Brown, creator of the popular blog Metemgee and author of Caribbean Paleo. Althea shares her journey from Guyana to the U.S., discussing how she’s preserving traditional Caribbean recipes while adapting them for the Paleo diet. They dive deep into the challenges of food blogging, including mastering SEO, creating engaging content, and staying true to her culinary roots. Althea also provides tips for aspiring bloggers on finding their unique voice and thriving in a competitive digital space.

Whether you’re a fan of Caribbean cuisine, interested in the Paleo lifestyle, or want to learn more about food blogging, this episode is packed with insights you won’t want to miss!

Key Topics Discussed:

• Althea’s journey from Guyana to the U.S.
• Balancing Caribbean traditions with the Paleo diet
• Blogging best practices, SEO tips, and content creation
• Althea’s cookbook Caribbean Paleo and her approach to recipe development
• Tips for finding your voice as a food blogger

Timestamps:

• [00:00] Introduction to Althea Brown and her background
• [02:46] The cultural connection between Guyana and the Caribbean
• [10:03] Starting the Metemgee blog and documenting traditional recipes
• [23:26] Overview of the Paleo diet and adapting it to Caribbean flavors
• [30:00] Challenges of blogging, SEO, and social media in today’s landscape
• [40:14] Caribbean Paleo cookbook: Traditional recipes with a Paleo twist

ALTHEA BROWN
The Metemgee Website
Althea Brown on Instagram
Metemgee on Facebook
Buy Althea's book Caribbean Paleo

Metemgee YouTube Channel

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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

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Chefs Without Restaurants Instagram and Threads
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
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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].

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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).  

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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].

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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