Jaime and Matt connect with Executive Chef Chris Clime to talk about why sourcing the absolute best seafood makes cooking easier. Also, the chefs dive into the intense kitchens of the past and how to stand out when interviewing for a new position.

Jaime and Matt connect with Executive Chef Chris Clime to talk about why sourcing the absolute best seafood makes cooking easier. Also, the chefs dive into the intense kitchens of the past and how to stand out when interviewing for a new position.

For the Love of Cod with Chef Chris Clime

Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion.&nbsp; Jaime and Matt are Associate Professors at Johnson &amp; Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation.&nbsp; Contact: culinarynowpodcast@gmail.comInstagram: @culinarynowpodcast

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Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion.  Jaime and Matt are Associate Professors at Johnson & Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation.  Contact: culinarynowpodcast@gmail.com Instagram: @culinarynowpodcast

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For the Love of Cod with Chef Chris Clime

For the Love of Cod with Chef Chris Clime

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