Jaime and Matt connect with Newport Vineyard's Executive Chef Andy Teixeira to talk scratch cooking and expanding a culinary program to foster teaching and ingenuity. Later in the episode, the chefs dive into the value of awards and what really matters as a chef.

Jaime and Matt sit down with Matt Byrnes to discuss the similarities within food and music. Listen in to find out how writing a song compares to developing a recipe as well as how both a memorable meal and song can transport you to a certain time/place.

Later in the episode, find out who everyone would share a meal with and why.

Jaime and Matt connect with JWU Alumni and founder of Forge to Table Knives, Noah Rosen, to talk about his journey in creating his own knife company. Later in the episode, the chefs talk about the importance of continuously engaging your customer via social media and what to look for from Forge to Table. 

Shoutout to all young entrepreneurs - You will want to check this episode out!

Jaime and Matt connect with Manny Gonzales to talk beverage pairings. What best practices you should follow, misconceptions to avoid and other unique non-food options that help make whatever moment you're in, more memorable.

Jaime and Matt discuss which skill is more critical for today's foodservice professional: Hard work or Talent. The chefs dive into their own history and use these experiences to help shape their take on what is needed more to succeed in the restaurant industry.

Jaime and Matt connect with chef and registered dietician, Jon Poyourow to chat about food in the military; past and present. Jon shares stories from his time in the U.S. Army and how the modern military plays a role is shaping how we eat as civilians.

Matt sits down with Chef/Doctor Robert Brown to discuss the food traditions of past and present Passover Seders. Later in the episode, Matt and Rob talk about what makes the best Matzo Ball Soup and at last, Rob helps determine the winner of this year's Starch Madness.

Jaime and Matt connect with social media guru Devon Morgan to chat about what makes a successful post and dive into how using platforms like Instagram and others can help build your brand.

Is culinary school still relevant? You bet it is!

Jaime, Matt and Mike dive into the history of culinary education discussing how where we have been has impacted where we are going. Along the way, the chefs unpack the different levels of modern culinary education and identify opportunities that lie ahead within their curricula. 

Matt, Jaime and Mike dive into the 2022 National Restaurant Association What's Hot List to discuss what food items are trending and cooling for this upcoming year.