The Ultimate Dish

In today’s episode, we speak with our guest Matty Edgell, the 28-year-old winner of the latest season of The Great British Bake Off on Netflix. 

Matty’s journey to triumph was nothing short of extraordinary. Hailed as the “underdog” and “wild card” of the 14th series, he captivated audiences with his humble demeanor and remarkable baking skills he learned from his Nana at a very young age. Matty shares how he’s continuing to share his passion for baking on social media and why sports and teaching will always remain a priority in his life. 

Listen as Matty talks about how he leveraged his sports mindset on television, his proudest Bake Off moment, and the cake he’s baking for his wedding. 

In today’s episode, we speak with our guest Ferdinand Metz, instrumental in establishing the Chefs’ Apprenticeship, Certification, and Master Chefs’ Certification programs in the United States. He’s also the first Certified Master Chef in history.

Honored with nearly every major award in the culinary world, including the Lifetime Achievement Award and induction into the esteemed “Who's Who in Cooking” by the James Beard Foundation, Metz shares what it’s like to build a career and craft your own food philosophy. He elaborates on his 21-year tenure as President of the Culinary Institute of America, witnessing the graduation of over 30,000 students, as well as leading the United States Culinary Olympic Team to three consecutive world championships over 20 years.

Listen as Ferdinand talks about introducing new qualifications to regions within the industry, valuing quality ingredients in culinary arts, and creating your own legacy.

In today’s episode, we speak with Daphne Oz, Emmy Award-winning television host, New York Times-bestselling author, natural foods chef, and daughter of Dr. Oz.

As a previous co-host at The Good Dish and ABC’s The Chew, Daphne dives into what it takes to start a career in TV hosting and her best social media tips. With features in notable publications such as the New York Times, Wall Street Journal, and Washington Post, Daphne shares more about her distinct culinary philosophy, advocating confidence-boosting recipes with healthy twists. This is reflected in her latest cookbook, Eat Your Heart Out: All-Fun, No-Fuss Food to Celebrate Eating Clean. 

Listen as Daphne talks about what she’s learned from being a judge on MasterChef Junior, auditioning to become a TV host, and managing life as a content creator. 

In today’s episode, we speak with our guest Kristen Kish, the new host of Bravo’s Emmy Award-Winning Top Chef.* Kristen is the chef and partner of Arlo Grey in Austin, TX, as well as the founder of Kish Apéritif.

Kristen shares how remaining authentically true to herself has opened unexpected doors of opportunity, such as winning Season 10 of Top Chef and becoming the franchise’s second female winner. Now, coming full circle, Kristen is taking the helm as the host of Season 21, succeeding Padma Lakshmi. Kristen also chats about her experience authoring two cookbooks: "Kristen Kish Cooking: Recipes and Techniques: A Cookbook," and "It's All in the Sauce: Bringing Your Uniqueness to the Table."

Tune in as Kristen details her journey of being chosen as the new host of Top Chef, reflects on the invaluable lessons gleaned from culinary school, and delves into the significance of encouraging children to pursue their curiosity.

*“Top Chef” season 21 premieres on Wednesday, March 20 at 9pm ET/PT on Bravo. Episodes will be available the next day on Peacock.

In today’s episode, we speak with our guest Bekei Ijewere, an Escoffier graduate and founder of Beks Culinary Academy in Lagos, Nigeria. 

What makes Bekei's story truly captivating is her unconventional path into the culinary realm. Trained initially as a chartered accountant, she seamlessly merged her financial acumen with her deep-rooted passion for the culinary arts. In 2021, Bekei established Beks Culinary Academy, marking the beginning of her mission to revolutionize Africa's culinary landscape.

Listen as Bekei shares her unique perspective on Africa's dynamic culinary scene, her commitment to fostering opportunities for women at Beks Culinary Academy, and much more! 

In today’s episode, we speak with our guest Shari Bayer, founder & president of Bayer Public Relations, as well as host & producer of All in the Industry podcast.

With over 30 years in the industry, Shari established her PR agency in 2003, representing chefs, restaurants, and culinary-focused clients. As a Les Dames d’Escoffier NY member since 2010 and former president of the New York Women’s Culinary Alliance, Shari sheds light on the pivotal role of "networking" in her career.

Listen as Shari shares stories of solo dining adventures, discusses writing her first book, Chefwise, and reveals the secrets to building an exciting career in restaurant public relations.

In today’s episode, we speak with our guest Wonda Grobbelaar, an expert in soft skills, leadership quality assurance, and management training. 

As a PhD candidate, Wonda shares her ground-breaking research on how chefs can navigate stress, offers tips on hospitality leadership, and discusses the future of workplace psychology. She advocates for quality cultures in higher education, guides culinarians in burnout prevention, and explores Industry 4.0's impact on culinary jobs. 

Listen as Wonda talks about prioritizing mental health in the kitchen, identifying your personality type to help manage stress, and how robotics can support the hospitality industry.

To celebrate our 100th episode, today’s special guest is Michel Escoffier, the great-grandson of our school’s namesake Auguste Escoffier, renowned as the ‘King of Chefs’ and the pioneer of modern French cuisine.

Michel holds the esteemed position of President at the Auguste Escoffier Foundation and Museum in Villeneuve-Loubet, France. Additionally, he serves as an advisory board member at the Auguste Escoffier School Of Culinary Arts. His dedication revolves around preserving the enduring legacy of his great-grandfather. Michel, along with his father, authored "Souvenirs Inédits," a publication later translated by his wife into "Auguste Escoffier: Memories of My Life" in 1996. Beyond this, Michel remains actively engaged in global events, forging partnerships with organizations bearing the famous Escoffier name.

Listen as Michel talks about encouraging culinary innovation, his vision for the future, and remembering Auguste Escoffier.

*Consider your situation and resources to determine what is affordable and on budget, for you.

In today’s episode, we speak with our guest Gavin Kaysen, an award-winning chef and founder of Soigné Hospitality Group in Minneapolis, home to his nationally-renowned restaurants and cafes in the Twin Cities. 

Gavins sheds light on how he became a nationally recognized chef, launching restaurants like Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant; and Demi, a 20-seat gem ranked #3 on Robb Report’s list of the “10 Best Restaurants in North America.” He shares how his mentors helped him reach this caliber of success, and how taking bold, sometimes uncomfortable chances, expanded his career. 

Listen as Gavin talks about fostering a restaurant culture that enables culinarians to grow and his advice for the next generation of chefs.

In this episode, we're joined by Ragnar Fridriksson, the Managing Director of the World Association of Chefs’ Societies and the host of "World on a Plate," a podcast presented by Worldchefs. 

With an impressive culinary career spanning over 25 years, Ragnar's expertise covers a multitude of roles – from consultancy and food & wine writing to the art of capturing delectable dishes through photography. Drawing from this tapestry of experiences, Ragnar delves into invaluable insights on navigating the culinary landscape. He not only shares strategies for career advancement but also details the importance of maintaining well-being while achieving success in the field.

Tune in as Ragnar discusses bringing together a global society of culinarians, the significance of networking, and why upskilling is the key to unlocking advancement in the vibrant world of culinary arts.