Our co host Telecia sparked an interesting conversation after she had an remarkable experience in the food truck culture , food truck has been around for decades,  it is the starting block for new popular restaurants , the flexibility of having a mobile restaurant would ensure that the owner can meet the market wherever it is ,  we personally think that this was a revolution in the restaurant market place and it serves as a great way to test out a restaurant concept before acquiring a brick mortar 

join us as we explore food truck and food truck culture.

Eating out  is very popular in the us, an average of 80% of the total American population eat out on a average of 6 times weekly ,this trend is also becoming more popular throughout the rest of the world. How much do we know about these chain restaurant? Did you know that there are many categories which each restaurant is associated with :such as Fast causal, Casual dining and Fine dining. Today we discussed some of our favorite restaurants and broke down the categorization of each and why it is so . join us and be edition.

Chef Skyers is a Jamaican born American base Executive Sous Chef at Miami restaurant, we had the opportunity to catch up with him as we discussed his entry into the culinary landscape , his cooking style and much more interesting topics . we also played a couple of fun, interesting food driven games which is a must see on this podcast .

Hot peppers are normally added to a meal to enhance its flavor and to bring a little kick to the dish but if over used ,it can be a bit harsh,there isn't a culture or county that doesn’t use hot peppers in their dish ,while we understand that not everyone can stand the heat there is still a great majority of people that love it 

we also discussed how to measure the heat unit of the hot pepper, and highlighted the spices of hot pepper that exists on the earth , dishes that are made from some of the most common hot peppers ,the country of their origins and the meaning and interpretation of the Scoville chart .

Pizza is a savory dish of Italian origin, it is consisting of a usually rounder square  flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients . Its typically  baked at a high temperature traditionally in a wood-fired oven . Today host Winston  and Co-host Telecia  will discussing 8 different styles of pizzas and their origins, breaking down the component that makes up their structure. Some of the pizza that we spoke about were deep dish, New York style , greek and more join us to learn more about these tantalizing and unique pizzas.

Everyone has a go to snack or snacks that is always present in their pantry or cupboard, weather is throughout quarantine or just in your daily life, while we are living in a time where health is at the top of everyones agenda there has been an increase in healthier choices when is comes to snacks and treats that are readily available for consumption :either home made or store bought snacks is and will always be apart of our

life today Winston and Telecia will be sharing their favorite  snack.

Welcome to frist podcast for 2020

A group of friends and I went on a 4 nights and 5 days cruise to key west and Mexico which left from Miami Florida, this was the first time I had ever been on a cruise ship,  today my new-be cohost Telecia Baker and I  will be discussing our experience and rating/ giving our views on each restaurant  on the ship along with the ones we had checked out in key west and Mexico.

@pastrybeartv @chefwmurdock @telecia_panadero 

This was a very interesting podcast we have so much fun with Chef Williams and Chef Matthews. Find out which chef  dad disapproved of is son cooking, learn more about the their journey in the culinary industry, cooking style and the break down of the working in a all inclusive hotel, along with their views on the culinary scene in Jamaica 

We had the opportunity to talk to chef Garcia Brown Executive chef in the one of the most exclusive private villa in the sandals hotel group, He shared his perspective on the Jamaican culinary culture , why he decide to become a chef ,his transition into the modern and contemporary cooking, what he believes is the future of the culinary sense in Jamaican along with many more hot topic.

Co operate Chef fro Nastle Jamaica Andrew Sloley sat down with us to discuss his upbringing and the love  for food and food culture, we learn of his expedition around the world working for one of the most prestigious cruise line companies , he also expound on what was the circumstances that lead him to become a professional chef.