Bryan sits down with Chef Alvin Cailan, the man who set Los Angeles ablaze with his breakfast-inspired joint, Egg Slut, and spun it into a career beyond the bagel and into mainstream food culture as host of The Burger Show on First We Feast.

Bryan sits down with Kara Lee and Paul Dykstra, who are both ranchers and serve in a dual role of helping other ranchers to raise cattle to meet the standards of the Certified Angus Beef ® brand. The pair talk about how the COVID-19 crisis is affecting life all the way back at the ranch, and what they are doing moving forward.

Chef Tony sits down with Emeril Lagasse and many other personalities that make Cayman Cookout one of the most sought-after food and wine experiences in the world.

Stan Hays and Jay Collins from Operation BBQ Relief stop by the studio and talk about the grass-roots OBR movement, and how it has spawned into a multi-national effort bridging the gap between first responders and long-term rebuild of disaster zones.

Whether in military time or feeding hungry workers in the most remote locations in the world, everyone has to eat. And where people are eating, there will always be folks cooking food. Navy veteran and owner and pitmaster of Swig & Swine Anthony DiBernardo jumps onto the podcast to talk about his time cooking on a Navy submarine, while Chef Tony shares his time cooking on an oil rig in the North Sea.

Alvin Cailan, chef and host of First We Feast’s The Burger Show, along with Cleveland chefs, Brett Sawyer and Vince Thomascik from The Plum and Good Company, and David Kocab from Ushabu, sit down with Bryan to discuss their favorite burgers—locally, regionally and nationally.

Buckhead Beef Atlanta Chef Josh Ennis shares his personal journey of how an injury-shortened college football career led him back into culinary, where he now helms the test kitchen of one of the oldest and largest meat purveyors in the country.

Chef Tony and Bryan talk old school steakhouse lore, from chateaubriand to the steak au poivre – and don’t forget the cherries jubilee. Also, Chef Shawn Heine from Prime Cincinnati, the reigning Certified Angus Beef ® Steakhouse of the Year, pops by to talk about his favorite classic cuts, and why marbling matters to him, even inside the tenderloin.

Chef Tony Biggs shares more than a decade of experience working in kitchens across Asia—from the Tokyo American Club to cooking for Imelda Marcos—and some of his favorite dishes he continues to make inspired by his years spent overseas.

Chef Jerry Lanuzza, Dean and professor from the College of Culinary Arts at Johnson and Wales Charlotte, stops for a chat about culinary schools – the benefits, the challenges, and what it’s like to send graduates into the world knowing they still must pay their dues in a real-world kitchen.