In today’s episode, we speak with Edward Leonard, an award-winning Certified Master Chef, a Culinary Olympic gold medalist, author, and an international lecturer. 

Edward led the American Culinary Federation’s Team USA to five championships and over 34 gold medals.  Throughout his career, he also received global recognition for his contributions to the culinary industry and passionate leadership, including receiving the Chairman’s Medal from the American Academy of Chefs and being inducted to the Cordon d’Or Culinary Hall of Fame.

Listen as Chef Leonard talks about long-term career growth, not giving into complacency, working internationally in the culinary arts, and the lessons learned from winning culinary competitions.

In today’s episode, we speak with Travis Smith, the winner of six gold medals and three silver medals in the Culinary Olympics and World Cup competitions. Travis Smith is a Certified Executive Chef, Certified Executive Sommelier, Level 3 Pro Chef, and a fellow in the American Academy of Chefs. 

Listen as Travis talks about what it’s like to compete in top culinary competitions, his experience cooking at country clubs, and how competition can sharpen a chef’s intuition. 

In today’s episode, we speak with Josie Clemens, who learned to “feel the mission” in her culinary career, which made all the difference for her when things got heated.

Josie Clemens is the first vegan chef on Gordon Ramsay’s Hell’s Kitchen: Young Guns Edition, and a new culinary director at Jackfruit Land. 

Listen as Josie talks about what it’s like to work in Hell’s Kitchen with Gordon Ramsay, how she embraces her fiery side, and what she’s currently working on with Jackfruit Land.

In today’s episode, we speak with Josh Sharkey, who is building culinary tech for future generations of foodservice professionals.

Josh Sharkey is the founder and CEO of meez, a recipe tool for professional chefs. He’s an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (including restaurants Oceana, Tabla, Bouley, and Cafe Gray). 

Listen as Josh talks about the power of mise en place, using tech in the kitchen, how chefs can adapt their menu development with meez, and innovation in the culinary arts.

In today’s episode, we speak with John Percarpio, who never lost his drive or passion for culinary arts.

John Percarpio is a Certified Executive Chef, Level 1 Sommelier, and longtime instructor at the Auguste Escoffier School Of Culinary Arts. Chef John has cooked for Michelin Star restaurant Palais Lenbach Otto Stasse 6 in Munchen, Germany. 

Listen as Chef John talks about honoring the culture of culinary arts, learning a new language to work in Germany, and building a work-life balance.

Kareen “Chef Coco” Linton is an Escoffier Chef Instructor as well as the founder and CEO of A Dash of Coco. She is the recipient of multiple awards, including: Disciples d'Escoffier, National Cutting Edge Award by the American Culinary Federation, and Top 100 Leaders in Education Award by the Global Forum for Education and Learning.

Listen as “Chef Coco” Linton talks about taking control of your professional career, relating food and fashion, and how the culinary arts are much more than cooking.

Brandon Pitcher is an advocate for the implementation of a “blue and circular” economy. This means an economy that incorporates sustainable design, reuse, up-cycling, the sharing economy, and more. 

The founder of Blue Circle Farms, Brandon is an award-winning change agent and educator, having gained an understanding of social and ecological entrepreneurship nearly two decades ago. 

Listen as Brandon discusses the rise in sustainability topics and projects over recent years, the current state of the cannabis industry, and our responsibility to take care of our world.

In this episode, we're speaking with Chef Erik Niel, a restaurateur  who knows how to connect a culinary career path to a distant culinary arts goal.

Erik Niel is the co-owner & executive chef at Easy Bistro & Bar and Main Street Meats in Chattanooga, TN. Chef Niel is a James Beard semi finalist from 2016 and 2017 for Best Chef: Southeast. In his career, he was awarded Chef of the Year: Independent Property by the Tennessee Tourism & Hospitality Association.

Listen as Erik discusses why “food” and “home” go together, the feeling of true hospitality, how to manage multiple restaurant brands, and what creates balance when presenting a dining experience.

In today’s episode, we speak with Steve Konopelski who is cheering for everyone to be “unapologetically themselves.”

Chef Steve Konopelski had a successful 11-year career as a Broadway dancer before turning his sights to culinary school. Today, Chef Steve keeps busy with his YouTube baking show “The Sweet Life of Steve,” as well as empowering aspiring culinarians as Chef Instructor for Escoffier’s online programs. 

Listen in as Chef Steve describes how to build a long-lasting career in the food business, why adaptability could help you transfer skills to a new work environment, and how to celebrate your uniqueness…unapologetically.

In today's episode, we're speaking with Nickie Jurado, host of the Kitchen Scene Investigator podcast. Nickie graduated from Auguste Escoffier School of Culinary Arts with honors and has worked as a creative producer, writer, communication strategist, and on-camera talent for various outlets, including ABC, NBC, and BSMG Worldwide. 

A cooking enthusiast since age 9, Nickie became known as the “Cake Queen” after launching her first profitable catering business at age 14. Today, she joins her passion for teaching, comedic-performance style, and deep well of culinary knowledge to inspire others through her podcast and other culinary endeavors.

Listen today as we chat with Nickie about building a successful culinary multimedia brand after a devastating back injury nearly ended her culinary career.