The Ultimate Dish

In today’s episode, we sit down with Chef Eric Skokan, James Beard Award finalist, author of Farm, Fork, Food, and chef-owner of Black Cat Farm Table Bistro and Bramble & Hare in Boulder, Colorado.

Eric shares the journey that took him from studying history at the University of Virginia to working in kitchens across the country before finding his home in Colorado. He reflects on how a small backyard garden sparked his passion for farming, eventually growing into an organic farm where the harvest determines what's on the menu. Eric also discusses why grasping technique gives chefs creative freedom, the importance of letting exceptional ingredients shine, and how his commitment to sustainability, curiosity, and teaching the next generation continues to shape his work.

This conversation is about trusting nature, following your curiosity, and discovering what happens when you let the ingredients lead the way.

In today’s episode, we sit down with Chef Barclay Dodge, chef and owner of Michelin-starred Bosq in Aspen, Colorado.

Barclay shares the journey that took him from washing dishes as a teenager in Aspen to culinary school in San Francisco, traveling through the Mediterranean, and working at acclaimed restaurants including elBulli before returning home to build Bosq. He reflects on why aspiring chefs shouldn’t skip the rungs of the culinary ladder, how years of experience helped him develop his own style of cuisine, and what it took to guide Bosq through its challenging early years. Barclay also opens up about putting his team first, the expectations that came with earning a Michelin star, and how advice from a former Broadway performer changed the way his team approaches each night of service. 

This conversation is about climbing every rung, building a team you can trust, and approaching every Michelin service like it’s “the big show.”

In today’s episode, we sit down with Matt Armendariz, food photographer, creative director, author, and founder of Matt Armendariz Studios. For more than two decades, Matt has brought food stories to life for an impressive roster of chefs, celebrities, and brands, including Eva Longoria, Demi Lovato, Tabitha Brown, Tia Mowry, Coca-Cola, Target, Martha Stewart, and Food Network.

Matt shares the unconventional path that took him from graphic design and art direction at Whole Foods Market to becoming one of the culinary world’s leading visual storytellers. He reflects on losing his day job and making photography work, how his early food blog opened unexpected doors, and why the skills picked up along the way were anything but wasted. Matt also takes us behind the scenes of cookbook photography, from collaborating with authors and food stylists to embracing imperfection, solving problems, and finding the story hiding inside every frame.

This conversation is about staying curious, trusting the detours, and discovering where an unexpected creative path can take you.

In today’s episode, we sit down with Chef Aitor Zabala, chef and owner of three-Michelin-starred Somni in West Hollywood and the first Spanish chef to earn three Michelin stars outside of Spain.

Aitor shares the remarkable journey that took him from discovering cooking at 17 in a military kitchen to working at some of Spain’s most influential restaurants, including Akelarre and elBulli, before a chance meeting with José Andrés brought him to the United States. He reflects on choosing learning over titles, the mentors who shaped his approach to food, and the balance between creativity, technique, and exceptional ingredients. Aitor also opens up about the nearly five-year journey to rebuild Somni after its 2020 closure, the setbacks that tested him along the way, and why reaching the highest levels still means looking for ways to get better.

This conversation is about staying curious, learning from every experience, and keeping the hunger to grow no matter how much you achieve.

In today’s episode, we sit down with Suzy Karadsheh, founder and CEO of The Mediterranean Dish and two-time New York Times bestselling author.

Suzy shares how the food she grew up with in Port Said, Egypt, became the foundation for one of the world’s most beloved Mediterranean cooking brands. She reflects on shopping at the local market with her father, learning to cook by watching her mother, and how a simple food blog created to preserve family recipes for her daughters unexpectedly grew into a global community. Along the way, she opens up about leaving a career in marketing and philanthropy, embracing the role of an “accidental CEO,” and building a business by listening to the people she serves.

This conversation is about following your passion, staying true to your purpose, and discovering that the biggest opportunities often begin by accident.

In today’s episode, we sit down with Scottish chef Kat McGibbon, winner of the 2025 HIT Scotland Scholarship and champion of The Heat, the culinary competition led by multi-Michelin-starred chef Jean-Christophe Novelli.

Kat reflects on the experiences that have shaped her career, from growing up in the Scottish Highlands to working her way through professional kitchens, competing on the international stage, and immersing herself in culinary experiences across Boulder, Barcelona, Australia, and the UK. Along the way, she opens up about overcoming self-doubt, embracing pressure, and finding confidence by stepping outside her comfort zone.

This conversation is about taking chances, staying curious, and discovering just how much you're capable of when you're willing to keep growing under pressure.

In today’s episode, we sit down with celebrity private chef, entrepreneur, and content creator Brooke Baevsky, better known to millions online as Chef Bae.

Brooke shares the unconventional journey that took her from food science and product development to cooking for some of the world’s most recognizable names. Along the way, she reflects on growing up in a household shaped by food allergies and dietary restrictions, building a career that didn’t exist when she was in college, and creating opportunities by following every interest and refusing to take no for an answer.

This conversation is about persistence, creativity, and having the confidence to carve out your own path—even when no one else can see it yet.

In today’s episode, we sit down with siblings Orel Zwiebel and Nani Edry, two creatives who took very different paths into the world of food.

Orel shares how her background in wellness, yoga, and mindfulness eventually led her to Escoffier and the creation of Zest & Gather, a concept centered around intentional food experiences and community. Nani reflects on his unconventional journey from shaping surfboards and working in tech to building Nani’s Dough and expanding his culinary ventures in New York City.

Together, they talk about creativity, risk-taking, hospitality, and why the most memorable food experiences go far beyond what’s on the plate.

In today’s special episode, filmed at Escoffier’s Boulder campus, we sit down with Asia Geeslin, Escoffier student and U.S. Marine Corps veteran.

Asia shares the journey that brought her here, from serving five years as a Cyber Intelligence Analyst in the Marine Corps to working in cybersecurity at Lockheed Martin, and later exploring more creative paths through youth programs and styling. Each chapter reflects a willingness to evolve, ultimately leading her to pursue her long-time goal of attending culinary school.

This conversation is about following curiosity, embracing change, and building a path that feels true to who you are.

Escoffier Chef-in-Residence and Emmy-nominated Top Chef host Kristen Kish returns for a special in-person conversation in Toronto, Canada!

From her early days on the line to becoming a Top Chef winner, Kristen reflects on the moments that shaped her, from navigating self-doubt to learning to trust her instincts and redefining success on her own terms. She also shares how embracing her identity has influenced the way she shows up both in the kitchen and beyond.

Recorded at Propeller Coffee Co. on April 9, 2026, this conversation dives into handling pressure, leading with authenticity, and building confidence over time, offering honest, relatable takeaways for anyone carving out their own path in the culinary world.