Let's Dig In with Chef Rich Rosendale

Want to know what it takes to build one of Miami’s restaurant empires? Ask Brad Kilgore. A Kansas City native, Chef Kilgore has been making large waves in the culinary industry for years, making his mark through notable kitchens including Chicago’s L2O, Alinea, Boka, Miami’s Azul, and J&G Grill. Our exciting chat took us through his latest ventures and being a pillar in the community during these difficult times. We also learned of an unexpected pizza phenomenon that took over South Florida this summer.

Brad Kilgore was named Best New Chef in America by Food & Wine Magazine and Alter was named a Diners Discovery from San Pellegrino "The World's 50 Best".

Ukrainian pâtissière Dinara Kasko is breaking boundaries when it comes to her usage of 3D printing and computer imaging when it comes to baking show-stopping cakes. A designer at heart, her sophisticated designs and delicious flavors, always using the element of surprise, have garnered the attention of close to 800,000 followers around the globe in various media outlets. Dinara shares her passion with the world through her crafted recipes, pastry classes, and silicone molds so others can create art wherever they are.

Arizona native and a Food Network Chopped champion, Chef Tom D’Ambrosio chats with us this week on his journey of over a decade in fine dining leading to his return to Phoenix to own and operate Aioli Gourmet Burgers, one of the fastest growing and most popular food truck experiences in Arizona.

Dive deep into the world of barbecue with Pit Master and classically-trained Chef Ken Hess! Whether you’re searching for the right grill, learning how to choose the best type of wood for your meals, or searching for new techniques to take your flavors out of this world, Ken breaks it all down in this podcast. Soon, you’ll learn how the way you barbecue can ignite unforgettable memories.

In the presence of global uncertainty, Chef Curtis Duffy finds himself with more motivation and fire under his heels than ever as he prepares to open his newest, most highly anticipated restaurant in Chicago. Despite the challenges he faced with the unfortunate end of Grace, the highly lauded Michelin 3-star restaurant in Chicago, Chef Duffy views the experience as a learning opportunity that fostered personal and professional growth, stating that leaving the restaurant was one of the best decisions he ever made.

What else can we do as chefs to create a better world? After four decades of cooking, Chef Daniel Boulud continually challenges himself and others to find answers to this question. As Chef Daniel shares in this week’s episode, it all starts with the culinary minds of tomorrow, who must stay focused and discover what kind of mentors they want to be and how they want to impact the world. After experiencing devastating effects from the pandemic, Daniel says the biggest lesson he has learned is that, although the things we've taken for granted are gone, we now have an amazing opportunity to build a better path. Jump into this podcast as Daniel offers advice to new culinarians; discusses the immediate future of the Bocuse d’Or and the evolution of fine dining; and expresses gratitude for his team’s efforts in supporting the local NYC community during these tough times.

What else can we do as chefs to create a better world? After four decades of cooking, Chef Daniel Boulud continually challenges himself and others to find answers to this question. As Chef Daniel shares in this week’s episode, it all starts with the culinary minds of tomorrow, who must stay focused and discover what kind of mentors they want to be and how they want to impact the world. After experiencing devastating effects from the pandemic, Daniel says the biggest lesson he has learned is that, although the things we've taken for granted are gone, we now have an amazing opportunity to build a better path. Jump into this podcast as Daniel offers advice to new culinarians; discusses the immediate future of the Bocuse d’Or and the evolution of fine dining; and expresses gratitude for his team’s efforts in supporting the local NYC community during these tough times.

What else can we do as chefs to create a better world? After four decades of cooking, Chef Daniel Boulud continually challenges himself and others to find answers to this question. As Chef Daniel shares in this week’s episode, it all starts with the culinary minds of tomorrow, who must stay focused and discover what kind of mentors they want to be and how they want to impact the world. After experiencing devastating effects from the pandemic, Daniel says the biggest lesson he has learned is that, although the things we've taken for granted are gone, we now have an amazing opportunity to build a better path. Jump into this podcast as Daniel offers advice to new culinarians; discusses the immediate future of the Bocuse d’Or and the evolution of fine dining; and expresses gratitude for his team’s efforts in supporting the local NYC community during these tough times.

Donning his signature blue overalls and red bow tie as his personal symbol of commitment to sustainability, Farmer Lee Jones sat down with us to share how The Chef’s Garden has adapted to the COVID-19 aftermath, how the pandemic has impacted the future of his family's 300-acre farm, how the crisis has led to formation of new partnerships and new partners, and how he has learned to open himself and the Garden to a wider market.

Sustainability-savvy chefs everywhere are familiar The Chef's Garden, the original pioneer and purveyor of Earth-to-table®, sustainably grown, nutritionally dense, flavorful produce for discerning chefs worldwide. Passed down from generations for more than 30 years, The Chef's Garden was founded on traditional farming methods while implementing the most innovative, sustainable practices available. An invaluable presence in the modern culinary world, The Chef's Garden continually adapts in today's changing world to offer the highest quality produce to chefs everywhere.

On the brink of having the biggest year to date for The Herbal Chef, chef and founder Chris Sayegh found himself at a hard stop as the COVID-19 pandemic spread quickly across the country, halting all immediate plans. However, it turned into the perfect opportunity to refresh and connect with the culinary community as he packs his bags and prepares to journey on a massive road trip around the US. His goal? Cooking with the elements, focusing on content creation, and bringing more consciousness into his story.

Chef Chris Sayegh leads the globally-operated The Herbal Chef and is known for uniquely utilizing plant medicine in modern cuisine. He has recently moved the Herbal Chef to an online platform and is currently involved in other projects such as single-serve meal bags and consulting with companies on cannabis-related products.