Ingredient Insiders: Where Chefs Talk

Up until 20 years ago, caviar was a wild and highly prized delicacy from the beluga, sevruga or osetra species of sturgeon. But in recent years, caviar is sustainably farmed, resulting in a high-quality delicacy that has increased in demand, allowed it to be more approachable and accessible, and has provided surprising nutritional benefits. Acclaimed chef Michael White, known for his luxurious pasta dishes, shares the evolution of caviar in fine dining and how he is preparing the ingredient at his new post Lido Restaurant, and its adjacent Champagne Bar at The Surf Club in Miami. Sasanian Caviar is among the leading farmed caviar importers in the U.S. and educates on the process of farming caviar and the variety of caviar offerings available.
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In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for 40 years @‌wherechefsshop
https://www.chefswarehouse.com/

Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to perfect the craft at home. He developed a reputation for outstanding barbeque and gives us in-depth knowledge in this episode!From Westholme Wagyu, Deborah Funk joins John and Andrea in the NYC studio and deep dives into how Westholme “crafts contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavors and delicate mouthfeel: the Westholme signature.”You can watch our interview with Burt on YouTube HERE!
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In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @‌gothamproductionstudios

We continue the west coast tour with a stop in beautiful Healdsburg, California, to speak with the legendary Chef Charlie Palmer about beef!Recording from Dry Creek Kitchen, Chef takes us through his culinary journey from running from one shift to another in New York City in the 80s, moving his family to California, to opening Charlie Palmer Steak.We also speak with Harris Heckelman of Allen Brothers about their meticulous aging methods to hand-cut custom portioning and how they use the highest grade of USDA Prime, representing the top three percent of all graded American beef.You can watch our interview with Charlie on YouTube HERE!Follow charliepalmer**, allenbrothers, ingredientinsiders, **wherechefsshopIn partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @‌gothamproductionstudios

Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned​ dairy company in Southern California, reflects on their tradition and passion for making cheese and the introduction of burrata to chefs in the United States, including Silverton.

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In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop

Single Thread Farm, Restaurant, & Inn is a 3-Michelin Star powerhouse helmed by Chef Kyle Connaughton. Today we dive deep into California tomatoes and how his wife, Katina Connaughton, farms their bountiful array of vegetables for their restaurants.

We then speak with Hugo Gomez of Munak Farms to talk about his family’s farm, selling at the California farmer's markets, and how they are meticulously growing some of the best tomatoes in the world.

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In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef and restaurateur Doug Psaltis of Chicago's Andros Taverna opens up about his heritage and passion for Greek cuisine and the versatility Greek olive oil plays in his cooking. He shares his experiences using different olive oils in some of the world's most prestigious kitchens with chefs like Alain Ducasse in New York City and Monaco to Thomas Keller in San Francisco. ILIADA, a multi-awarded olive oil brand, is a favorite among some of the most lauded chefs, including Psaltis. ILIADA’s Kostas Peimanidis details the history, production and health benefits of cooking and consuming Greek olive oil.

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In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

Dan Richer, Chef & Owner of Razza Pizza Artigianal, details the art of tomatoes and how the ingredient is key to pizza making. He breaks down the variation among tomatoes from California to Italy and the several components he looks for when tasting tomatoes: color, viscosity, texture, seeds and skins, quantity, positive flavor attributes, negative flavor attributes, acidity and sweetness. Kim West of Mutti Tomatoes USA discusses the Italian company’s legacy spanning four generations, expanding their goods in U.S. markets and with top chefs, and how they sustain their renowned high-quality products.

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In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

There are few ingredients you will find in every single chef's kitchen. Across cuisines, styles, and preferences, there may be none as fundamental as salt.

Gracing us for a second time is food journalist, cookbook author, and New York Times columnist Melissa Clark in our New York studio. Melissa, John & Andrea discuss the history of salt and how they like to implement it into their recipes and cooking.

Then we travel to the Oregon coast to speak with Jacobsen Salt founder Ben Jacobsen. We sit outsde the salt factory when Ben details how he got into the salt business, how Jacobsen produces their salt, and why it is a pivotal part of cuisine.

Watch our interview on YouTube HERE

Follow @clarkbar @jacobsensaltco @ingredientinsiders @wherechefsshop

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveyng high quality artisan ingredients to chefs for over 30 years.

In this flavorful episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Chef Maneet Chauhan, Food Network star, two-time Tournament of Champions winner, and owner of Chauhan Ale and Masala House in Nashville.

Maneet shares her deep love for chaat masala, her journey from India to the U.S., and what it’s like to both compete and judge on shows like Iron Chef and Chopped. She also opens up about finding a home—and culinary inspiration—in Nashville, and the importance of bringing bold, Indian flavors to American kitchens.

In the second half of the episode, John and Andrea chat with Sana Javeri Kadri, Founder and CEO of Diaspora Spice Co., a company on a mission to radically change the spice trade. Sana discusses her passion for chaat masala, why she started Diaspora to bring India’s heritage spices to chefs and home cooks in the U.S., and how the company is leading the way with sustainable, regenerative sourcing practices.

An inspiring, spice-packed conversation that’s equal parts heart, heat, and heritage.

Find Ingredient Insiders on YouTube HERE!

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In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Chef Joe Cooper, General Manager at Down East Seafood and a seasoned chef whose career spans iconic kitchens like The Plaza and Le Cirque.

Joe shares his remarkable journey—from culinary school to Paris, Venice, and finally New York City—offering insights into the evolution of fine dining and the lessons he’s learned along the way. They also dive into the fascinating story of the resurgence of Chilean Sea Bass, and the innovative sustainability practices that are helping protect its future.

In the second half of the episode, John and Andrea are joined by Barry Markman and Josh Burman of Mark Foods, a top-tier seafood supplier. They discuss the company’s founding, how they’ve built relationships with some of the best seafood sources in the world, and what makes their Chilean Sea Bass one of the most sought-after products by chefs.

An episode that celebrates global culinary experience, sustainability, and excellence in seafood.

Find Ingredient Insiders on YouTube HERE!

Follow @downeastseafood_ny @markfoodsnyc @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios