The Lumpia Queen herself joins Brad on the pod! Abi Marquez takes us into her world of cooking and content, rooted in her close-knit family's food-centric Filipino culture. Abby recounts the pivotal moment she turned a viral tuna pasta video into a full-time, professional business, revealing the strategic, formulaic approach she took to scaling her video content and team in just six months. Brad and Abi get candid on eating out alone. 

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The incredible Braun Strowman a.k.a Adam Scherr sits down with Brad to talk about his pivot from serving as “The Monster Among Men” to joining chefs from all walks of life around the dinner table. Adam details his journey from amateur strongman competitions in North Carolina to owning the Universal Champion and Money in the Bank WWE titles. After an iconic run and some life-altering ailments, Adam has found new purpose in food and the folks around him. 

Chapters:

0:00 - BRAD RANT! 

3:16 - BRAD ANSWERS YOUR QUESTIONS

5:29 - INTRODUCING ADAM SCHERR 

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Check out USA Network and Braun Strowman team up as he swaps body slams for bite-sized adventures at some of America’s favorite local eateries. USA’s “Everything On The Menu with Braun Strowman” Fridays back-to-back episodes at 10:00 p.m. ET/PT following WWE Smackdown.   

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Adam Scherr on Instagram: https://www.instagram.com/adamscherr99

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Brad sits down with Chef Andy Hearnden, otherwise known as Andy Cooks (Good Food, for Good People) to chat about Andy’s inspiring rise and reinvention. Chef Andy's life took a wild turn from the intense, "militant" kitchens of New Zealand and London, finding sobriety and then, thanks to a COVID layoff, moving in with his partner's parents and accidentally becoming a TikTok sensation with a million followers in six months. Brad and Andy talk ditching the rat race, overcoming addiction, and finding creative success by making the content you actually want to make.

CHAPTERS: 

0:00 - BRAD RANT!

4:55 - INTRODUCING: ANDY COOKS

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The Office’s Angela Kinsey and One Tree Hill’s Joshua Snyder sit down with Brad to discuss their new cookbook, You Can Make This, and the complicated dynamic of working together in the kitchen (Josh brings the skill, Angela brings the 'heart and the mess'). Josh reveals his secret history as an acapella star and love of baking, and Angela gets into her atypical childhood growing up in Indonesia and owning her position as the Wildcat high school mascot before hitting the big time. 

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Chef Meredith Hayden joins Brad to share how Wishbone Kitchen went from a tiny Instagram experiment to a full-blown digital food empire, complete with her New York Times Bestselling cookbook, The Wishbone Kitchen Cookbook: Seasonal Recipes for Everyday Luxury and Elevated Entertaining. She talks about growing up in a food-centric family, the chaos and charm of private chef life in NYC and the Hamptons, going viral on TikTok, and building a career rooted in joy, community, and intuitive cooking. 

Want to be featured on Lay It On? Send a short voice memo sharing your name, where you’re from, and your question for Brad to [email protected], and you might just hear it answered in the next episode! 

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Brad sits down with Wells Adams as he shares his epic journey from Nashville radio jockey to an unexpected turn towards The Bachelorette, leading to his long-standing role as the "bartender/therapist" on Bachelor in Paradise. In addition to his reality TV career, Wells hosts the Food Network competition Sweet Empire: Winter Wars and manages a successful podcast network, including the forthcoming televised golf show The Vanity Index Podcast. Brad and Wells talk pizza spots. 

Want to be featured on Lay It On? Send a short voice memo sharing your name, where you’re from, and your question for Brad to [email protected], and you might just hear it answered in the next episode! 

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Buddy Valastro joins Lay It On to talk about life beyond his iconic run as TLC’s “The Cake Boss” and the evolution of Carlo’s Bakery into a modern food powerhouse. He dives into how his team scaled production to supply major retailers like Sam’s Club and Walmart, why automation is becoming essential in the baking world, and how completing the final surgery on his well-known hand injury has reshaped his outlook. Buddy opens up about growth, efficiency, and what’s next for the Valastro empire.

Want to be featured on Lay It On? Send a short voice memo sharing your name, where you’re from, and your question for Brad to [email protected], and you might just hear it answered in the next episode! 

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Join two-time James Beard-nominated Chef Evan Funke as he shares his inspiring culinary journey from restlessness to restaurateur. In this episode, Brad converses with Funke about his transformative experiences, from feeling restless to becoming a successful restaurateur. Hear how a life-changing move to Italy, a stint as a massage therapist, and seeking discipline through military service forged his passion for food. Funke candidly discusses his entrepreneurial highs and lows, including navigating bankruptcy and building a legacy with four acclaimed restaurants, including Felix Trattoria, named GQ’s Best New Restaurant in America. Discover the art of pasta shapes and the stories behind them.

Want to be featured on Lay It On? Send a short voice memo sharing your name, where you’re from, and your question for Brad to [email protected], and you might just hear it answered in the next episode! 

Submit Your Questions: https://forms.gle/pZgjBT3NGbTkKnMe6 

Follow the pod

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CHAPTERS: 

0:00 - Brad Rant

3:05 - Brad Answers Your Questions! 6:20 - Introducing Evan Funke

1:05:27 - Before I Forget… Rapid Fire Questions

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Brad welcomes Tiffani Thiessen to the show, aka Kelly Kapowski from Saved by the Bell, Valerie Malone in 90210, and the author of two cookbooks, Here We Go Again and Pull Up a Chair. Tiffani details the meteoric rise of Saved by the Bell, her family’s long-held California roots, what she plans to do next, and her flock of chickens. Brad finds a kindred spirit in his love of half-and-half.

Want to be featured on Lay It On? Send a short voice memo sharing your name, where you’re from, and your question for Brad to [email protected], and you might just hear it answered in the next episode! 

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Follow the pod: 

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“Hot Gay Chef” and viral sensation Jake Cohen joins Brad, fresh on the tour for his New York Times Bestselling book, Dinner Party Animal. Brad and Jake get real about what it takes to build a cookbook and keep a pulse on culture in the digital age. Jake explains the intimacy of baking a delicious Challah. Brad asks for matzah ball soup recommendations. 

Want to be featured on Lay It On? Send a short voice memo sharing your name, where you’re from, and your question for Brad to [email protected], and you might just hear it answered in the next episode! 

Submit Your Questions: https://forms.gle/pZgjBT3NGbTkKnMe6 

Follow the pod: 

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CHAPTERS:

0:00 - Brad Rant (What are we even talking about?)

4:03 - Brad Answers Your Questions! 

5:24 - Introducing Jake Cohen

54:54 - Before I forget… 

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