Chefs Without Restaurants

On this episode we have Cathy Barrow. Cathy is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly. You can find out more about Cathy on her website, her Facebook page, and on TwitterFavorite tool in the kitchen: Kitchen Aide Stand MixerFavorite chef: Tarver King at The Restaurant at Patowmack FarmRecommended book: The Dutch House by Ann PatchettFavorite culinary resource: The Flavor Bible================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Get in touchSupport the show

This is what we’re calling The Patreon  Mini-sode. We hope everyone loves what we’re doing with both the Chefs Without Restaurants podcast, and organization. We want to keep the organization free for as long as possible, to continue helping food entrepreneurs build and grow their businesses. Obviously, we are incurring some costs, so if you appreciate us, and what we’re doing, we’d love your support. We’ll be launching a Patreon soon, where you’ll be able to back this endeavor of ours. It’s not ready yet, but can eventually be found here. In fact, we’d love to hear what you’d like to see as some sponsorship rewards.Please listen to this brief 15-minute episode to learn more. Thanks so much for your support. -Chris & Andrew================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Get in touchSupport the show

On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality, and works with Live Nation. In this episode:·         Contract foodservice·         High-volume cooking·         The pricing of stadium food·         Culinary school and The American Culinary Federation·         Unions in kitchens·         and so much more Recommended book: The Perfectionist: Life and Death in Haute CuisineFavorite Digital Tool: Bluetooth HeadphonesEmail Dan Doyle at Ddoyle167@gmail.com================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Get in touchSupport the show

On this episode we have Dylan Ubaldo, a chef, musician, audio engineer and event organizer based in Baltimore, MD. He started the Calasag pop-up to bring Filipino, and Filipino-American food to the area, especially in conjunction with events. In addition to cooking, Dylan creates music under the name Toyomansi, and created the intro and outro music for this podcast. We would also like to thank him for letting us record our Baltimore podcast sessions at The Grotto in Baltimore, the recording studio he manages.In this episode:·         Starting a pop-up, and some of the challenges·         Cooking food inspired by his Filipino heritage·         Streamlining your menus and recipes·         Kitchen culture·         The intersection of music and food·         Lying about food allergies·         and so much more Recommended Books: Freedom is a Constant Struggle, The Flavor Bible and Salt, Fat, Acid, HeatFavorite Kitchen Tool: Peeler================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Get in touchSupport the show

On this episode we have chef Christian Irabién. Originally from Mexico, Christian began his culinary career working at his grandparents’ restaurant in El Paso. Over the years he strayed away from working in restaurants, but eventually found his way back, working at some of the best restaurants in the Washington DC area including Restaurant Eve in Alexandria, VA and Oyamel in DC, a restaurant from chef José Andrés.Christian is currently in the process of trying to open a restaurant called Amparo Fondita. He recently tested the restaurant as a limited pop-up at District Space. He was hoping to open up in the new La Cosecha Market, but recently pulled out. In this episode:·         Mexican cuisine·         Cooking food from his heritage·         Regrouping after La Cosecha·         Finding investors and funding your business·         and so much more Check out Mission Michelin to get details on Christian’s upcoming dinner with Woodmoor Supper Club================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Get in touchSupport the show

On this episode we have Krystal Mack. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a food and lifestyle concept known for sweet treats such as Toasted Coconut & Ube Croissants and Purple Sweet Potato Pie.·         Using food as a tool for social design·         Decolonizing our relationship with food ·         Imposter syndrome·         Culinary traditions, “ethnic” food and “classical cooking”·         Collaborations·         Food influencers·         and so much moreBook recommendations: Emergent Strategy by Adrienne Maree Brown and The Secret Lives of Color by Kassia St ClairPodcast recommendation: 99% InvisibleCheck out Krystal’s Patreon and IAO Studio================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Get in touchSupport the show

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to share it with you. I have reached out to Jeremy, and he’s on board. Jeremy will be releasing his first book, Koji Alchemy, on May 6, 2020 with co-author Rich Shih of OurCookQuest. ================CONNECT WITH US ================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsGet the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Get in touchSupport the show

On this episode we have Jake Cline and Matt Tilman of Hometown Harvest restaurant and food truck in Frederick, Maryland.  In this episode:·         Local sourcing and seasonal cooking·         The cost of “farm to table”·         Southern food talk…fried chicken and grits·         Cooking at The Great Frederick Fair·         Running both a restaurant and a food truck Read about them in a recent Frederick News Post article=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Get in touchSupport the show

On this episode, we sit down with Chef Sebastien (Kuisine King), a Washington DC area chef.In this episode:·         Cooking at The White House·         Thoughts on going to culinary school·         Working at The Cheesecake Factory, and how hard it is to actually cook there·         Vibrational cooking and “intersectional cuisine”·         Finding the middle ground between consistency and flexibility/creativity when cooking  ·         Haitian food and cooking…and a bit of history·         Pop-up dinners, and how to make them successful·         High volume catering·         Cultural appropriation=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Get in touchSupport the show

Chef Marc O’Neil discovered his love of cooking at the age of 5 when his brother taught him how to cook bacon. He eventually starting working in kitchens, from Burger King to The Westin at BWI. Now he has his own business, focusing on keto meal prep, and events specializing in upscale comfort food. In this episode:·         Being a boss and building your brand·         Looking at multiple streams of income in the food industry·         Black Out Fridays pop-ups at Union Kitchen with UrbanChef31 & ChefJBDC·         Mental health and substance abuse in the foodservice industry·         Having a community of chefs to lean on, even when you work by yourself·         Being aware of what you post on social media·         Support vs consumerism =========================== Marc O’Neil =========================== Marc’s Instagram https://www.instagram.com/marc__oneil/Instagram for Meals By Marc O’Neil https://www.instagram.com/mealsbymarconeil/Marc’s Twitter https://twitter.com/MarcOneilMeals=========================== CONNECT WITH US =========================== Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/Get in touchSupport the show