Audarshia is joined by chef Cleetus Friedman to talk about his role as director of hospitality for Camp Aramoni, the secrets behind successful Glamping as well as how his love of hip-hop influenced his fashion sense.

Audarshia is joined by Kevin Tyler to talk about how he juggles working in higher education with his website Full Belly Blogger as well as how he's inspired by food and beverage storytelling.

Audarshia is joined by Kathryn Alvera Sullivan to talk about owning the glamorous Marchesa restaurant, her love of French and Italian cuisine/culture and how that also shapes her fashion sense.

Audarshia is joined by Sakari Smithwick and Moshe Douglas to talk about Sakari's time working at Eleven Madison Park and how that inspired him to create 'Noble Promises', as well as how the duo came up with their own clothing company 'Peace and Parmesan.'

Audarshia is joined by chef Carlos Gaytan to talk about his award-winning restaurants in Chicago and Mexico, becoming the first Mexican born chef to earn a Michelin star as well as his secrets behind cooking contemporary Mexican cuisine.

Audarshia is joined by chef Shenarri Freeman to talk about serving vegan soul food at her restaurant 'Cadence' in New York, how her fashion style plays into the decor at Cadence as well as the increased interest in plant-based cuisine.

Audarshia is joined by the 'headband chef' Neelma Patel to talk about growing up in East Africa and how that pairs with cooking Indian food, running her own cooking classes as well as the globalization of food and what that holds in the future.

Audarshia is joined by Amethyst Ganaway to talk about how art impacts her style and culinary point of view as well as her passion in both covering and cooking food across the African diaspora.

Audarshia is joined by Liesha Barnett to talk about the secrets of preserving food, hosting the 'Mindful Chef' podcast, as well as her cooking lessons at Edible Schoolyard Stockton.

Audarshia is joined by chef Keith Sarasin to talk about his farm-to-table dinner events at actual farms as well as his love for Indian cuisine and how it shaped him as a chef.