In today’s episode, we speak with Kelly Newlon, co-owner of Real Athlete Diets (RAD), a catering company based in Boulder, CO that focuses on feeding ultra-endurance athletes and outdoor enthusiasts with delicious, performance-oriented food.

Kelly is an avid runner and has also cooked in professional kitchens since she was a teenager. She combined her love for sport and culinary arts to create RAD with her husband Morgan. 

Listen as we chat with Kelly about her passion for ultra trail running, making cakes for Julia Child, attending culinary school, and how she fuels endurance athletes with food. 

In today’s episode, we speak with Lee Hillson, the Executive Chef at the Royal Palms Resort and Spa in Arizona, a James Beard House featured chef and four-time nominee of Arizona’s Culinary Hall of Fame.  

Chef Hillson has cooked for the likes of former president George W. Bush, Barbara Streisand, Princess Diana, Richard Branson, and Billy Joel. Some of his other accomplishments include: competing in Food Network’s Iron Chef America, running top-rated kitchens in some of Arizona’s most prestigious restaurants, including the Sheraton Grand at Wild Horse Pass, and playing a major role in all seven restaurants at the famous Phoenician Resort in Scottsdale. 

Listen as Lee talks about baking in extreme weather, respecting the origin of the food you prepare, and the lessons learned from crossing paths with legendary chefs like the Roux Brothers, Gordon Ramsey, and Marco Pierre White.

In today’s episode, we speak with Donna Merten, an award-winning architectural designer, real estate developer, and food systems strategist.

Donna is currently the Chief Forager and co-owner of the FED food truck in Boulder, CO and is passionate about bringing back artisanal culinary practices and reducing food waste. She is also turning restaurant methodology inside out and seeking to create a whole new way of working with local food. 

Listen as Donna talks about getting back to old farm practices, building sustainable local food systems, and relearning how we approach food and eating.

In today’s episode, we bring back André Natera, a professional culinary consultant, author, and a chef with over 27 years of experience, working alongside Michelin-starred chefs. 

André is the author of a new book, Chef's PSA: How Not to Be the Biggest Idiot in the Kitchen, a comical guide for people just starting their culinary career.  He has led culinary teams at some of Dallas’ most acclaimed restaurants, and became the regional executive chef for Omni Hotels. Since then, André has been inducted into the Epicurean World Master Chefs Society (WMCS) for almost a decade now, and he continues to serve as a culinary council member for the prestigious Ment’or BKB. 

Listen as André talks about the challenges chefs face in the culinary industry, how to shorten the learning curve for new cooks, and practical tips for aspiring chefs to survive the kitchen.

In today’s episode, we speak with internationally-recognized author, educator, and public speaker, Ann Cooper—recognized by the New York Times as today’s “Renegade Lunch Lady.” 

Ann’s life mission is dedicated to making quality, delicious, nutritious, and sustainable school food accessible for all children. As the Director of Nutrition Services for the Boulder Valley School District, she launched the widely praised “School Food Project”, which replaced highly processed lunches with healthy scratch-cooked meals. Since retiring, Ann continues to focus on working through the Chef Ann Foundation and Lunch Lessons LLC.

Listen as Ann talks about examining our current society’s food culture, improving children’s food literacy, and ways we can fix our school food crisis.

In today’s episode, we speak with Tracy DeWitt, winner of the Food Network Challenge and an educator with nearly 30 years of experience teaching and mentoring aspiring chefs.

Chef Tracy  believes that nurturing passion and preparation is more important than focusing on perfection. Taking this approach led her to win two gold medals and one silver medal on the Food Network Challenge. It’s no surprise that her life catchphrase is “sugar happens.” Today, as a Pastry Arts Chef Instructor at Auguste Escoffier School of Culinary Arts, Tracy supports her students in an inclusive learning environment, where all voices are heard, and all learning styles are welcomed.

Listen as Tracy talks about the drama behind cooking competitions, supporting students to reach their goal, and how to not let “perfection” stop progress.

In today’s episode, we speak with Julie Peláez, a Board-Certified Holistic Health Coach, a certified yoga instructor, and co-founder of the Conscious Cleanse.  

Julie believes that transformation is found in the mind, body, spirit, and food connection. With her expertise in helping people use diet and nutrition to create radical change, she has coached thousands of people to improve their mental and physical health.

Listen as Julie talks about re-aligning our beliefs towards food, chaotic eating, and how to build habits to improve your overall health and well-being.

In today’s episode, we speak with Jake Plummer who is excited to spread the word about how to feel better physically and mentally.

Jake Plummer is a former Pro-Bowl NFL Quarterback who led the Denver Broncos to the 2005 AFC Championship Game. He currently works with UMBO Mushrooms, and owns MyCOLove Farm, where he is considered the “Jake-of-all-trades.” Since retiring in 2007, Jake has been a longtime advocate of using CBD and medicinal marijuana to treat pain and inflammation. More recently, he’s been a proponent of functional mushrooms, a form of non-psychedelic fungi with many purported health benefits.

Listen as Jake talks about the importance of reintroducing fungi to the human diet, what it’s like playing professional football today, and finding a new purpose after retiring from the NFL.

In today’s episode, we speak with Skip Lackey, a business and leadership coach who has worked with over 10,000 clients across the restaurant industry and beyond.

Skip is an entertainer at heart — having taught over 1,000 workshops and on stage in front of over 1 million people in his 35-year career. Skip’s interesting career path includes working as a professional clown, a Nickelodeon employee, and an actor almost cast in Back to the Future.

So what does he have to tell us about being a leader in the culinary industry? A lot, actually.

A self-proclaimed “serial entrepreneur,” he’s found that the health of any individual or organization lies in having a well-defined North Star: one’s mission, vision, and values.

Listen as we talk with Skip about how to be an authentic leader and build a winning team — regardless of the industry you are in.

In today’s episode, we speak with former stand-up comedian and culinarian Jon-Paul Hutchins, who believes that everyone needs a creative expression with no limits.

Chef JP is a humorous, high-energy culinary veteran with nearly 40 years of experience as an executive chef, instructor, consultant, and entrepreneur. He spent 12 years as stand-up comedian and has worked on the Today show, Food Network, and HGTV. Today, he works in culinary tech with a super-cool company called ShiftPixy Labs.

Listen as Chef JP talks about his career in stand-up, recognizing different learning styles, using AR/VR in culinary experiences, and trying to reduce as much unnecessary suffering in the culinary work environment as possible.