The Ultimate Dish

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.

In today’s episode, we're speaking with Escoffier Baking & Pastry Chef Instructor Colette Christian, Certified Master Baker (CMB), a published author, and host of Baking with Colette. She mentored under the great White House Pastry Chef Albert Kumin, worked in upscale restaurants and luxury hotels, and owned a bed & breakfast and a successful wedding cake business.

Colette is a Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Evaluator for Certifications by the American Culinary Federation. She taught at Le Cordon Bleu College of Culinary Arts and has been teaching baking and pastry classes as the Dough Doctor for over a decade.

Listen as we chat with Chef Colette about obtaining her Master Baker certification, the importance of great mentors, and the balance of art & science in baking.

Parker Wilks-Bryant is an Escoffier graduate who overcame addiction to not only graduate with honors, but also complete an externship at Pujol, considered by many to be the best restaurant in Mexico City, and is currently ranked the 9th best restaurant in the world by The World’s 50 Best Restaurants.

Today, Parker works for Caruso's, a Michelin Guide restaurant, where he continues to sharpen his skills. He dreams of one day marrying his love of cooking with a second-chance restaurant that helps recovering addicts find hope, healing, and a way forward.

Join us today as we chat with Parker about his journey out of a dark place and into the kitchen. 

Chef Chris McAdams is an Escoffier graduate who has paved his own lane in the culinary industry as an R&D consultant.

Chris specializes in consumer packaged goods (CPG) product development, plant-based protein innovation, recipe and product development, as well as trend-driven ideation.

As a self-proclaimed "culinary gun-for-hire," he has done everything from kitchen and menu design to cross utilization training, helping small mom and pop cafés get off the ground, and much more.

Listen today as we chat with Chef Chris about his transition from a marketing professional to chef and culinary consultant, the impact his culinary education has had on his career, and what it takes to sustain an R&D consulting business.