Alexa Mejia talks about culinary school, her perspective on cooking and finding her way to Austin.

This episode is dedicated to Nick Leyva.

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Han Suk Cho and I talk about working in Michelin-starred restaurants, coming to cooking late, and creating zero proof cocktails.

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Zamir Gotta, elusive fixer and friend of Anthony Bourdain, and I talk about his travels with Tony, his new peacemaking mission, and the status of his Soviet submarine disco. If you'd like to see the video interview, subscribe here.

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Matthew Sartori and I talk about the Perth fine dining scene, confidence in creating, and his journey to becoming a teacher.

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Chef Christie "Crust" Peters and I talk about returning to the line, staging at Quay and the Noma Lab, and watching her restaurant be demolished.

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Eric Anderson and I talk Chicago coffee throwdowns, working at Alinea, and the life-changing effects of the covid pandemic on the service industry.

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Chefs Andy Doubrava and Tiffani Ortiz of nomadic restaurant Slow Burn and I talk about touring like a band, what it takes to do their DIY pop-ups and creating a restaurant focused on food waste. Follow them on Insta and on their website .

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Michael Swing and I talk about working at Kuma's Corner, the Chicago metal scene, and leaving the service industry thanks to Guy Fieri.

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West Virginia based chef and baker, Leah Gore and I talk about her adventures in the culinary world, her time at Noma, and running her micro bakery out of her apartment. Check her out on instagram at: https://www.instagram.com/nomleah/?hl=en

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Joel Rivas of Heard, a non-profit that offers mental health and addiction resources to food service workers, sits down with me to talk about the state of non-profits, working back and front of house and the state of mental health in kitchens today. I do a little recap of 2022 and give some of my goals for 2023. Thanks for listening.

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