Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences.

Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service industry.

Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives.

Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025.

Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game.

Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble approach to classroom management. 

Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie.
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Jaime and Matt talk trends for 2025. Listen in to see what to find on menu and kitchen tables this year.

Jaime and Matt connect with chef Daniel Lessem to talk all things technology in the kitchen. Focusing on RATIONAL's evolution of the combi and beyond, the chefs talk about how tech can make our jobs easier and more productive.

Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds.