Chefs Without Restaurants

This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office."Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into the culinary world, turning a 30-second cold open into a culinary journey that includes a best-selling chili cookbook and an upcoming barbecue book.On the show, we dive deep into Brian’s experiences on "The Office," uncovering the behind-the-scenes magic that made the show a cultural phenomenon. We discuss the initial fears of cancellation, the unique documentary-style filming, and why the show still resonates with audiences today.We also explore the famous chili episode, discussing how it was conceived, what went into filming that messy, memorable scene, and how it led to Brian’s unexpected foray into the culinary world. Brian shares his adventures at chili cook-offs, the diversity of chili recipes, and his tips for creating the perfect pot of chili.But the culinary talk doesn’t stop there. Brian shares his love for barbecue, his favorite techniques and recipes, and the communal joy of outdoor cooking. Whether it’s grilling with friends or perfecting a tri-tip, Brian’s passion for cooking shines through.BRIAN BAUMGARTNERBuy Brian's books Seriously Good Chili Cookbook and Seriously Good Barbecue Cookbook as well as Welcome to Dunder Mifflin: The Ultimate Oral History of The OfficeBrian's Instagram and TikTok Brian's podcast: Off the Beat with Brian BaumgartnerCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesGet in touchSupport the show

🎙️ This week on Chefs Without Restaurant I speak with Pat Lee, a food content creator and private chef who resides in Delaware. 💰 Pat started his career working in the financial industry. But in the early days of the Covid pandemic, he lost his job. Like many of us, he was spending a lot of time at home. Being unemployed, he was looking for ways to tighten his budget. One of the things he did was focus on cooking food at home.🔪 This eventually led to him creating cooking videos, teaching people how to be better cooks at home. You can find Pat on most social media platforms as Cooking with Pat Lee.🎙️ On the show, we talk about the business of food content creation, community, and building and interacting with your followers. Pat discusses his creative process, and what inspires him. He also talks about his new podcast Cast Iron Conversations with Pat Lee.PAT LEEPat's websitePat's Instagram, TikTok and YouTubePat's podcast: Cast Iron Conversations with Chef Pat LeeCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely.Get in touchSupport the show

This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L.As his body underwent changes, he found solace and a newfound passion in the kitchen. He traded his jersey for an apron, re-focusing his energy on becoming a better home cook and baker. Sandwiches and pizza became his canvas, and from that emerged the "Tripping Billy" pizza. Little did he know, this creation would become a catalyst for raising funds and awareness for the Muscular Dystrophy Association. Teaming up with some of Chicago's best pizzerias and restaurants, he shares his story of reinvention through food. It became a way to show people that even in the face of change, positive things can happen. Over the past few years, he's collaborated with over 50 culinary giants, raising $50,000 for the Muscular Dystrophy Association.   He's been the Illinois Ambassador for the MDA since January of 2022.BILLY ZUREIKATBilly's websiteBilly's Instagram, TikTok and YouTubeDonate to The Muscular Dystrophy AssociationCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely.Get in touchSupport the show

Nathan Myhrvold, founder of Modernist Cuisine, discusses topics like upcoming Modernist Pastry books, breaking culinary traditions, exploring cooking myths, microwaves, safety, combi ovens, making pizza at home, and sustainability in a fun and insightful way.

This week I'm sharing a clip from another podcast I was featured on a couple of years ago. I share a couple of funny stories that I've never shared before. The first story is about how actor Bill Murray inadvertently ruined my anniversary dinner. I love Bill, and this isn't something he intentionally did, but the story relates to good (and poor) customer service.The other story is about scrapple, an original recipe of mine, and how a large spice company might have appropriated this recipe, passed it off as their own, and it subsequently ended up in a book. I've joked about it, but I'm still kind of salty. In today's content creation era, it's something that I think is relevant.PEOPLE AND THINGS MENTIONED IN THIS PODCASTPlum Luv Foods Episode 362 with Chris SpearChef Plum on InstagramThe ORIGINAL Scrapple Dip RecipeThe Bill Murray dinner incident post from 2012Buy the book Pennsylvania ScrappleCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistilleryGet in touchSupport the show

This week my guest is "the whiskey professor" Bernie Lubbers, Heaven Hill Distillery's national brand ambassador. If you want to learn more about bourbon, and one of America's oldest and best distilleries, this episode is for you. Bernie explains the criteria for bourbon, as well as the bottled-in-bond classification, something he's championed since beginning his bourbon career in 2005.We also discuss whiskey tastings and tasting notes in general. I asked him about the price of bottles, especially as it relates to the quality of the spirit. And I feel like it can be overwhelming when you go into the liquor store and see 200 different bottles of bourbon. Where do you even start? Bernie provides guidance.Being the bottled-in-bond guy, we talk about that particular class of bourbons, and how to create your own tasting at home.BERNIE LUBBERS and HEAVEN HILL DISTILLERYFind Bernie on Instagram, Facebook, and TikTokHeaven Hill's Bottled-in-Bond Bourbon WhiskeyBuy Bernie's book Bourbon Whiskey: Our Native SpiritCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistilleryGet in touchSupport the show

This week my guest is Shawn Niles (aka The Fat Pastor). Shawn started his church in 2015, but his love of cooking led him to competing on MasterChef in 2016. What chef Gordon Ramsay told him would change his life forever.Wanting to combine his two passions, Shawn started a program for at-risk youth in Yakima, WA called Urban Kitchen, to teach them culinary and business skills. At the end of the program, the students would open and run a 3-night pop-up restaurant. He would later start BiteClub Yakima, and have the opportunity to go to Italy to work with chef Massimo Bottura. Also, following in the footsteps of his dad, his 9-year old son Asher is a current contestant on MasterChef Junior.SHAWN NILES/THE FAT PASTORFind Shawn  on Instagram, Facebook, and TikTokShawn's websiteBiteClub YakimaCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Heaven Hill DistilleryGet in touchSupport the show

This week my guest is pizza maker and founder of Women’s Pizza Month Christy Alia. Women's pizza month is an online party taking place the whole month of March on Instagram. Of course, you can follow along by checking out the hashtag #WomensPizzaMonth. Christy wanted to shine a spotlight on many of the women in pizza, so she took to Instagram to start this. Anyone can participate, and she encourages you to do a post, dedicating it to a woman that you’d like to highlight.In addition, she’s partnered with Corto and Stanislaus on the "For the Love of Pizza" kit, which is meant to elevate your at-home pizza-making game. You'll also learn about the 5 scholarships that are available for aspiring home pizza makers to go to Pizza University in Maryland.If you want to learn how to make better pizza at home, we talk about fermentation time, tools for making pizza at home, quality ingredients, different styles of pizza and pizza toppings.CHRISTY ALIA and #WomensPizzaMonthChristy on Instagram @RealCleverFoodApply for the Pizza Scholarship to Pizza UniversityPIZZA-MAKING RESOURCESBuy Corto Olive Oil and listen to the podcast with master miller David Garci-AguirreFor the Love of Pizza KitBaking Steel and podcast with founder Andris Lagsdin What's Good Dough podcastCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely. Find out more at Get in touchSupport the show

This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio SanchezMIKE TRAUD and The Chef ConferenceThe Chef Conference on InstagramThe Chef Conference WebsiteGet Tickets to The Chef Conference:Day 1 April 12, 2024: Openings & ExpansionsDay 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff GordinierDay 3 April 14, 2024: The Chef Conference Opening Night Event Day 4 April 15, 2024: Keynote & PanelsCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Get in touchSupport the show

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 BLOEMThe Empty Nest Kitchen on Instagram, Facebook, and TikTokThe Empty Nest Kitchen websiteThe Empty Nest Kitchen PodcastCHEFS WITHOUT RESTAURANTSIf 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 NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Get in touchSupport the show