In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us podcasts@bonappetit.com or at bakeclub@bonappetit.com!
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Perseverance and Adaptation - Christine Van Bloem of The Empty Nest Kitchen
Manage episode 403479208 series 2613160
Content provided by The Chefs Without Restaurants Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The Chefs Without Restaurants Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, and she had a heart attack, On top of that, she was unable to agree on the terms of her lease renewal with her landlord, and left her kitchen space.
That's enough for most people to throw in the towel. Christine took some time away from the kitchen, but now she's back. On the show, we discuss her new venture The Empty Nest Kitchen. She'll talk about what her cooking class model looks like today.
CHRISTINE VAN BLOEM
The Empty Nest Kitchen on Instagram, Facebook, and TikTok
The Empty Nest Kitchen website
The Empty Nest Kitchen Podcast
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
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United States Personal Chef Association
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.
258 episodes
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Manage episode 403479208 series 2613160
Content provided by The Chefs Without Restaurants Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The Chefs Without Restaurants Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.
This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, and she had a heart attack, On top of that, she was unable to agree on the terms of her lease renewal with her landlord, and left her kitchen space.
That's enough for most people to throw in the towel. Christine took some time away from the kitchen, but now she's back. On the show, we discuss her new venture The Empty Nest Kitchen. She'll talk about what her cooking class model looks like today.
CHRISTINE VAN BLOEM
The Empty Nest Kitchen on Instagram, Facebook, and TikTok
The Empty Nest Kitchen website
The Empty Nest Kitchen Podcast
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
SPONSOR INFO
United States Personal Chef Association
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.
258 episodes
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1 Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice 1:02:28
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Play Later Play Later Lists Like LikedWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Today on Chefs Without Restaurants , I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale , and worked closely with Marcus Samuelsson, who became both a professional and personal mentor. Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world. Tristen shares what it was like competing on Top Chef , and why competitions fuel his creativity. TRISTEN EPPS Tristen's Instagram and Facebook Check out Tristen's website Podcast with Top Chef Season 22 contestant Lana Lagomarsini CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here , or on Apple Podcasts , Spotify or YouTube Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show…
1 Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars 40:27
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Play Later Play Later Lists Like LikedWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants , host Chris Spear is joined by spirits expert and acclaimed author Kara Newman . Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails. They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis , non-alcoholic beverages , and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet , a collection of recipe card decks designed to inspire home bartenders. Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home. KARA NEWMAN Kara's Instagram Check out Kara's website Get Kara's Books and The Cocktail Cabinet Cards CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show…
1 A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook 48:46
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Play Later Play Later Lists Like LikedWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook , out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook , Where the Wild Coffee Grows , and Morocco: A Culinary Journey with Recipes . His work has appeared in NPR, The Washington Post , and Saveur , and he's been honored with the IACP award for literary food writing. We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book. If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you. Episode Highlights Jeff’s move from Seattle to Spain The food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, Formentera Seasonal eating and daily market shopping How necessity shaped island cuisine Tips for recreating Mediterranean dishes at home JEFF KOEHLER Jeff's Instagram Check out Jeff's website Get Jeff's book The Spanish Mediterranean Islands Cookbook CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show…
1 Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking 44:48
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Play Later Play Later Lists Like LikedWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan , the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby . You might know her as the host of Top Chef Canada , or from her earlier book Eating Out Loud . In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby , how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result. We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking. EDEN GRINSHPAN Eden's Instagram and YouTube Check out Eden's website Eden Eats Get Eden's books Tahini Baby and Eating Out Loud CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show…
1 Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking 51:42
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Play Later Play Later Lists Like LikedWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants , I’m joined by Arash Hashemi, the creator of Shred Happens , a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now. We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market. Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor. ARASH HASHEMI Arash's Instagram and TikTok Check out Kaizen Foods: Website & Instagram But the book So Easy, So Good CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show…
1 From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa 34:52
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Play Later Play Later Lists Like LikedOn this episode of Chefs Without Restaurants , I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions. We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success. TAKESHI NISHIKAWA Instagram for Snow Crane and chef Takeshi Snow Crane's website New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show…
1 How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf 38:09
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Play Later Play Later Lists Like LikedWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell , founder of Leaf & Loaf , did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth. We discuss: How Maria got started in the cottage baking industry The realities of running a profitable home bakery Using Hotplate and other tools to streamline orders Social media marketing for micro-bakeries Her viral TikTok moment—mixing sourdough on an airplane MARIA BARADELL Maria's Instagram (Leaf & Loaf) and TikTok Find Maria's resources Buy the bread pans Maria uses CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show…
1 Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food 40:30
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Play Later Play Later Lists Like LikedWant the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants , we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation. As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025. JACQUES PEPIN The Jacques Pépin Foundation website Celebrate Jacques: 90 Chefs/90 Dinners and More Buy the book: Jacques Pepin: New Complete Techniques The Jacques Pépin Foundation on Instagram , Facebook & YouTube Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie Wese n CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com ... More Coming soon Get in touch Support the show…
1 Mastering the Art of Plant-Based Cooking with Joe Yonan 55:25
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Play Later Play Later Lists Like LikedJoin Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking , redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations. Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate vegetable dishes. Tune in for Joe’s insights on culinary creativity, low-waste cooking, and embracing plant-based meals—whether for a day or a lifetime. JOE YONAN Buy the books Mastering the Art of Plant-Based Cooking and Cool Beans Joe on Instagram and Threads Joe's Website CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com ... More Coming soon Get in touch Support the show…
1 German Heritage Baking: Preserving Tradition with Heidrun Metzler 38:20
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Play Later Play Later Lists Like LikedIn this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking . With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making. She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—adding QR codes that link to her own instructional videos. Highlights & Timestamps: [00:02:04] - The inspiration behind German Heritage Baking and the importance of preserving tradition [00:06:04] - The art of intuitive baking and tips for experimenting with liqueurs and alternative ingredients [00:10:00] - Challenges of baking traditional German recipes with American ingredients [00:25:00] - Creative ways to adapt classic recipes using local ingredients like macadamia nuts [00:27:57] - Heidrun's experience in creating videos for her recipes and how technology helps share old-world baking techniques Heidrun Metzler Buy the book German Heritage Baking Heidrun on Instagram , Vimeo and YouTube Heidrun's Website CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com ... More Coming soon Get in touch Support the show…
1 Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs 55:29
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Play Later Play Later Lists Like LikedIn this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs . The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you. BEN MIMS Buy the book Crumbs Ben Mims on Instagram & Threads CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com ... More Coming soon Get in touch Support the show…
1 Big Changes Ahead: What’s Next for Chefs Without Restaurants 5:27
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Play Later Play Later Lists Like LikedIn this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide , aimed at helping aspiring and current personal chefs build and grow their businesses. The new podcast will feature practical tips, industry insights, and interviews with experts, alongside some of the most valuable content from Chefs Without Restaurants . Personal Chef Business Startup Guide will debut in January 2025, and Chefs Without Restaurants will return with new episodes in early 2025. CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Follow us on Instagram , Threads , TikTok and YouTube Reach out at chefstartup@gmail.com ... More Coming soon Get in touch Support the show…
1 The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook 37:10
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Play Later Play Later Lists Like LikedIn this episode of Chefs Without Restaurants , host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram. They dive into Owen’s love for sandwiches, how he defines a sandwich (spoiler: a hot dog is a sandwich!), and his process for turning classic dishes into fun, new creations. Along the way, they discuss the challenges of creating engaging food content, what it’s like working with other culinary creators, and how Owen is expanding beyond sandwiches with longer-form videos on YouTube. Tune in to hear more about Owen’s unique background, including his Italian and Chinese heritage, and what it’s like to collaborate with icons like Martha Stewart and Giada De Laurentiis. Key Points: The early inspiration for Owen’s sandwich creations and how his love for food started with his Italian nonna’s simple Nutella sandwiches. Owen’s path from hospital dietary aide to viral social media creator. The surprising role “luck” played in launching his food career, and why a chicken bacon avocado sandwich changed everything. Owen’s thoughts on sandwich bread, including his love for sourdough baguettes, and the challenges of air pockets in artisan bread. Owen’s creative process for sandwich recipes and the balance of classic flavors with personal twists from his heritage. How Owen handles failed recipe experiments, and why he won’t be making cold lamb sandwiches again any time soon! What Owen believes about expanding into long-form content on YouTube and why short-form video is still the best way to gain traction. OWEN HAN Owen's Instagram and TikTok Buy Owen's Cookbook Stacked CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites Get in touch Support the show…
1 Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel 57:37
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Play Later Play Later Lists Like LikedIn this episode of Chefs Without Restaurants , Chris Spear speaks with Sarah Fennel , the founder of Broma Bakery and author of the new cookbook Sweet Tooth . What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging. Sarah shares her journey of building Broma Bakery into a thriving business, as well as her approach to creating recipes that are as delicious as they are accessible. In addition, we dive deep into the development of her cookbook Sweet Tooth , which features a range of recipes from quick weeknight treats to more elaborate desserts for special occasions. Whether you're a home baker, a food blogger, or simply love sweets, this episode offers valuable insights into the world of food blogging and content creation. Topics Discussed: Sarah’s journey from photography to baking and blogging The evolution of food blogs and the influence of social media How Sarah balances photography, recipe development, and SEO The creation and development of her cookbook Sweet Tooth Tips for bakers on recipe development and photography SARAH FENNEL Sarah's Website , Instagram and TikTok Buy Sarah's cookbook Sweet Tooth Meet Sarah on her book tour CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites Get in touch Support the show…
1 Chef David Burke on Creativity, Craftsmanship and Culinary Innovation 33:09
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Play Later Play Later Lists Like LikedIn this episode of Chefs Without Restaurants , host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years. Key Discussion Points: Leading a major New York City kitchen at a young age and working under culinary icons like Charlie Palmer. The shift from hands-on cooking to becoming a restaurant entrepreneur and coach. The role of creativity in making use of byproducts, with dishes like Pastrami Salmon and Spinach Root. The changing culinary landscape, from fine dining to fast-casual concepts. Advice for up-and-coming chefs, including team building and embracing a lifestyle of continuous learning. Challenges of maintaining passion in an industry that’s becoming increasingly Instagram-centric. Supporting local restaurants and independent chefs. DAVID BURKE David's Website , Instagram , Facebook Page David's Restaurants Get David's Cookbook CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram , Threads , TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites Get in touch Support the show…
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