Late Night With Chefs

Chris Infinger is the owner and HCIC (head chef in charge~) of Panama City restaurant Beau’s. He’s also the host of My Secret Service podcast 

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This week we talk to guest chef john Abernathy, 
We talked about his early culinary memories and what drove him to be a chef,
With covid affecting the entire industry, we are always interested in what was life like pre covid and what was their covid pivot. Tune in and see what the chef's pivot was and what he is up to now. 
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On this Podcast, we meet Brian Yazzie, What an incredible story.
Chef Yazzie cooks indigenous food,  After being a mentor by the chef of Soux, He currently runs a food program that helps feed people in need. He was able to find funding from his networking in his early days and meeting the manager of the world central kitchen, they are currently feeding 150-200 people daily. What a great chef and what a great example he is setting for the rest of the industry. Dive in with us as we learn about his struggles and successes in life and during covid. 

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Thank you for tuning in and make sure to tune in weekly.

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On this Podcast, we get to talk to guest chef Troy. Chef Troy started cooking at the age of ten, he always loved cooking and learning about food from Alton Brown. His early culinary experience was starting a job at a local Pizza Shop,  they made everything from scratch. It was there that Chef Troy truly fell in love with the kitchen life. After a couple of years of working in construction, Chef troy was missing the kitchen life and went to stage at the local fine dining restaurant for three months. He was able to hone his skills and soak up knowledge from the chefs around him. Working through the ranks of the kitchen and learning from all his peers, Chef troy was promoted to sous chef. He moved around a couple of different farm to table restaurants to Learn and expand his palate. He draws inspiration from Chef Sean Brock and Dan Barber and loves cooking in the season. Chef Troy is now CDC of Club, He is able to input his creativity and bring his culinary ideas to life.  From Beer tasting collaborations to Taco Tasting menus, Chef Troy throws his twist On New American Cuisine and We love it. 

Thank you so much chef for coming on The podcast and sharing your experiences and journey, 

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On this podcast, We talked to guest Chef Hanalei, We learned about her early experiences in the ski resort and the wonderful mentor that pushed her into leadership roles. We talked about teaching people how to cook or work a line is teachable but the character is something you either have or don't. We talked about her first culinary experience and how she climbed the ranks. We also learned that she is currently in the editing stages of her new book and is excited to be self-publishing. 
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As always our DMS is open to any questions or discussions.  

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On this Pod, We got to know Chef Tango, his early culinary memories were growing up in the industry. We have some lovely discussions about the industry, Cooking in fine dining establishments. Staying hungry is key to success, working on your fundamental cooking skills. We both agreed that The French Laundry cookbook is a must-read for any cook at any skill level.

During Covid, Chef Tango Made a Pandemic Pivot and opened his own Pasta company. His New year's meal will include Freshly made pasta and Truffles. 

Make sure to like, follow, and comment. We want to know what you guys think or if you have any questions. 

Thank you Chef Tango for coming on the pod and sharing your story and perspectives,


Thank you to all our viewers it means a lot to us that you guys keep coming back for more.

Happy New year 

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On this Pod, We talked to chef smith. Chef smith shared his early culinary experience. We discussed how to stay positive during covid times.  Thank chef Art Smith for coming on the pod and sharing your thoughts.

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On this pod, We talk to guest chef Devan about his journey into the culinary world, His travels, and his Marijuana experiences, What an amazing story, and this whole pod revolve around pizza what can be better than that. 

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On this pod, we talk about Chef Dennis's early culinary experiences and what brought him to Chicago to work for one of the best restaurant groups, and what he's up to now.

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On this pod, we talk about Chef Dennis's early culinary experiences and what brought him to Chicago to work for one of the best restaurant groups, and what he's up to now.

Support the show