In this episode of Eat Your Content, Rich Herrera teams up with Chef Abbie Serbins to dig into Episodes 1 through 3 of The Bear Season 4—and things kick off fast.

We talk about the Groundhog Day metaphor that frames the season premiere and how it captures Carmy’s emotional paralysis. Chef Abbie shares why that first scene with Mikey hit her like a ton of bricks and how this show sometimes feels too real for those who’ve worked in high-stress kitchens. She even opens up about needing to bring it to therapy. That’s how deeply this series resonates.

Then we break down the restaurant’s ticking financial clock, Carmy’s painful apology tour, and the high-stakes return of the Ever crew. Abbie explains the true cost of hiring top-tier front-of-house talent and why she was doing the math in real time—and not loving it.

We also get into:

• What makes Sydney’s scallop dish such a defining moment
• Whether Richie is the unsung hero of the season
• The real-world logistics (and labor costs) of changing a menu daily
• A heartfelt discussion on leadership, burnout, and when art gets in the way of business

This is more than a recap—it’s a conversation between a chef and a fan who both feel the heat in different ways.

🎧 Listen now and follow @eatyourcontent for more recaps every week.
 👩‍🍳 Follow Chef Abbie Serbins for more behind-the-line perspective on Instagram: @chefmarieabigail

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Michelin-starred chef Curtis Duffy returns to Eat Your Content—but this time, he’s not just talking about food. He’s joined by his co-author, Jeremy Wagner, to open up about Fireproof, their gripping new memoir that peels back the curtain on Curtis’s incredible journey from unimaginable childhood trauma to the top of the fine dining world.

In this deeply personal and revealing conversation, Curtis shares what it was like to relive his past while writing the book, how loss and adversity shaped his identity as a chef, and what it really takes to survive in—and beyond—the kitchen. Jeremy gives us a behind-the-scenes look at the writing process, including how his background in heavy metal and horror helped him bring Curtis’s voice to life in a way that’s raw, honest, and unforgettable.

Fireproof isn’t just another chef memoir. It’s a survival story. A reinvention story. A human story. And it might just change the way you think about success, creativity, and healing.

Whether you’re a foodie, a fan of memoirs, or someone who’s been through the fire yourself—this episode is for you.

👉 Hit play, order your copy of Fireproof wherever books are sold, and share this episode with someone who needs to hear a story of resilience and reinvention.
Don't forget to follow and leave a review if this conversation moved you—it helps us bring more powerful stories like this to your feed.

____________

Order "Fireproof" - https://a.co/d/ig6oHCl
Follow Chef Curtis Duffy: https://www.curtisduffy.com/
Follow Jeremy Wagner: https://jeremyxwagner.com/

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When I first watched Daredevil: Born Again on Disney+, I wasn’t fixated on the fight scenes or superpowers like most fans—I was locked in on a quiet, unexpected moment: a scene where Matt Murdock, Marvel’s blind superhero, is cooking dinner for his girlfriend.

As someone who’s obsessed with food and pop culture, I had questions. Was that scene realistic? Do blind people actually cook like that? And how often does Hollywood get it right when portraying visual impairment in the kitchen?

To help me answer those questions, I brought on Chef Debra Erickson, founder of The Blind Kitchen—a game-changing resource for people with vision loss who want to cook safely, confidently, and independently. Debra is the real deal: the only blind student in her culinary school, a former cooking instructor, and now an innovator in accessible cooking tools and techniques.

In this episode, we talk about:

• 👨‍🍳 What that Daredevil cooking scene actually gets right (and what it leaves out)
• 🧠 The myths and truths about “heightened senses” when you lose your sight
• 🔥 Real-world tools that help blind chefs measure, pour, stir, and taste with confidence
• 🦸‍♀️ Why representation matters—and what Hollywood still needs to learn

Debra also shares her incredible personal journey, her favorite kitchen hacks, and how she’s helping thousands reclaim their place at the stove—no superpowers required.

🎯 Whether you’re a Marvel fan, a home cook, or someone who cares about accessibility, this one is for you.

🔔 Don’t forget to follow, rate, and share this episode with a friend—especially the one who never misses a Marvel moment or who geeks out about kitchen gadgets like I do.

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What do ex-inmates cooking with ramen, celebrity drummers on food tours, and alligator wrestling have in common?

📺 They’re all part of the wild, inventive world of Mesmeric Media, the production company flipping food TV on its head. In this episode of Eat Your Content, I sit down with Michael Holstein, CEO and founder of Mesmeric Media — and the mind behind shows like Jail Bake, Taste of the Town, Street Beef, and the internet-breaking Florida Man Games.

🎙️ We get into:

• How Mesmeric Media is redefining food storytelling in ways you've never seen
• The real business model behind getting a TV show greenlit
• Why networks are desperate for food content — and what makes Mesmeric’s different
• How shows like Jail Bake are giving real second chances to people with criminal records
• What it takes to launch a bracket-style street food competition hosted by a Heisman Trophy winner
• And yes… The Florida Man Games are real — and they’re coming to a screen near you

Whether you're a foodie, a content creator, or just love watching chaotic TV that somehow still has heart, this episode is for you.

🔔 Hit that subscribe button, leave a rating, and share it with your fellow food-and-pop-culture-obsessed friends.
📡 And if you’ve got a wild TV pitch of your own? Michael wants to hear it. No agent required.

____________

Mesmeric Media on the web: https://mesmeric.media/

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What do you do when you're on Top Chef, the clock is ticking, your dish is seconds from being plated… and you accidentally serve plastic to Daniel Boulud?

On this episode of Eat Your Content, Chef Corwin Hemming joins me to talk about that infamous chawanmushi moment—what really happened behind the scenes, how it unraveled in real time, and how close he actually came to getting eliminated. Spoiler: even he thought he was done for.

But this conversation goes way beyond one mistake. We talk about:

• The emotional toll of competition cooking
• That perfect scallop Quickfire dish that earned him redemption
• His deep connection to Caribbean cuisine and why he’s doubling down on it
• Getting eliminated (twice) and what Top Chef taught him about identity, purpose, and what's next

Chef Corwin is honest, hilarious, and completely real in this interview—and if you’ve ever felt like one moment could define your whole career, you need to hear what he says next.

👨‍🍳 Press play for behind-the-scenes stories, deep chef talk, and a whole lot of heart.  

If you love food, chefs, and reality TV breakdowns with substance, hit that follow button and share this episode with a friend. 

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What does legacy taste like? For Top Chef Season 22 winner Tristen Epps, it’s bold, layered, unapologetic—and deeply personal.

In this episode of Eat Your Content, I sit down with the chef who not only dominated the competition with the most wins in the season’s history but used every plate as a platform. Chef Tristen breaks down his philosophy of "uncolonizing cuisine," and how he’s flipping the script on what fine dining should look like.

We dive deep into:

• The cultural power behind his signature oxtail Milanese dish and why it brought Afro-Caribbean, Southern, and European flavors full circle
• The emotional toll of Restaurant Wars and how his teammates helped carry him through tragedy
• The late-night lightbulb moment that turned a dreaded foraging challenge into a winning dish
• Why he believes it’s time to redefine "mother sauces" and push culinary history past the French narrative
• His plans to open Buboy, a Houston-based tasting menu restaurant rooted in his family’s story, and the legacy he hopes to build for future chefs
• This is more than a Top Chef recap—this is a conversation about reclaiming culture, telling the truth through food, and building something that lasts far beyond one season.

🔗 Whether you’re a foodie, chef, or just someone who believes food is more than what’s on the plate, this one’s for you.

____________
Follow Chef Tristen Epps: @cheftristenepps
https://www.eppsandflows.com/

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Top Chef finalist Savannah Miller is back with me for one more week—this time to help unpack the chaos that is Yes, Chef!, NBC’s new cooking competition show that wants to “reform” toxic kitchen personalities. The premise? A group of hot-headed chefs are nominated by friends and family to confront their egos and bad behavior on national television… for $250,000.

But here’s the thing: it’s a mess.

The format is confusing. The food is mid. The redemption arc? Nonexistent. We’re not sure if this is a social experiment, a reality competition, or Hell’s Kitchen Lite. And don’t even get us started on Katsuji.

We break down episode one—from wild elimination twists to Martha Stewart and José Andrés just kind of… standing there—and try to figure out who this show is actually for.

🎧 Hit play and let us know: is Yes, Chef! a bold new take on food TV, or just another dish best left unserved?

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Thanks for listening to Eat Your Content. If you like what you hear, please consider supporting the podcast through our merch store on Tee Public. Get great quality items like T-shirts, hats, mugs, and more all sporting the vibrant Eat Your Content logo. Go to teepublic.com/user/eatyourcontent for more great items. Thank you for your support!

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Massimo Piedimonte Wants Redemption—and He’s Coming for Top Chef All-Stars!

Chef Massimo Piedimonte came into Top Chef Season 22 like a lightning bolt—loud, passionate, and impossible to ignore. He represented Canada with swagger, plated food with purpose, and gave us one of the most memorable front-of-house performances in Restaurant Wars history. But just one step before the finale in Milan, it all ended. A bannock cracker—disconnected, they said—sent him home.

In this candid interview, Massimo opens up about what that moment really felt like. He talks about being haunted by “almosts” in his career, why that final judges’ table still stings, and what redemption looks like for a chef who gave everything to the competition. You’ll hear his unfiltered take on cooking under pressure, the tension with Tristen Epps, and the meal he was planning to cook in Italy—one that might’ve changed everything.

But most of all, you’ll hear a chef who isn’t done yet.

👉 Whether you're a Top Chef superfan or just love a good redemption arc, this one’s for you.
🎧 Hit play now, follow Eat Your Content, and leave a 5-star review if you think Massimo deserves a second shot.

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Top Chef gave us Da Vinci and fine dining in Milan… and last season, a cruise ship and some suspicious blue drinks. Chef Savannah Miller is back with me to break down the glow-up from Season 21 to Season 22. We recap the finale of Top Chef Season 22, dish on each chef’s four-course menu, and talk about what went right (and wrong) on the road to the title.

Savannah gets candid about what it’s really like behind the scenes of a Top Chef finale, from the rush between courses to what it feels like walking out food you know isn't perfect. We talk about Tristan’s powerful, unapologetic approach to Afro-Caribbean cuisine, Bailey’s big swing that didn’t quite land, and whether Shuai’s ambrosia salad was brilliant or bonkers.

We also get into:

• What it meant to see Tom, Gail, and Kristen cook for the finalists
• Why choosing your sous chef can make or break you
• The editing tricks that kept us guessing till the end
• And yes... that sad, weird, blue cocktail from last season

🎧 Press play for one last Top Chef Season 22 recap—and make sure you follow, because next week we’re diving into NBC’s new cooking competition Yes, Chef! and it’s already got thoughts.

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We’re nearing the end of Top Chef Season 22, and the final four chefs just landed in Milan for one of the wildest episodes of the season. And yeah—it delivered.

In this recap, I’m joined once again by friend of the pod and S21 finalist Savannah Miller to talk about everything from Tom Colicchio’s extremely passive-aggressive risotto meltdown to Bailey’s redemption arc in the Gorgonzola round. We cover the highs, the “what were they thinking?” moments, and what it means when two chefs show up to a risotto challenge and don’t even cook rice.

We also get into the strategy behind the elimination challenge’s three-round Olympic-style format, how a grocery shopping partner can make or break your headspace, and why Tristan might be the quiet favorite heading into the finale.

Plus: Savannah shares what it’s really like to take a long break between episodes, and how it can completely throw off your game.

🎯 Whether you're Team Risotto Purist or just here for the Olympic cameos, you’ll want to catch this one.

📲 New episodes every week—follow Eat Your Content wherever you get your podcasts so you never miss a recap.
And if you're liking these weekly breakdowns, let me know by leaving a rating or review. I read every one.

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