Chefs Without Restaurants Chris Spear

This week my guest is chef Keith Sarasin. With his business, The Farmers Dinner, Keith and other guest chefs bring a multi-course dinner out to the farms of New England. Keith also has a deep love and respect for Indian cooking, which he expresses through his Indian-inspired pop-up experience Aatma. On his More Than Masala podcast, he and co-host Ragini of Third Culture Cooks, take a deep dive into a singular spice. And while we didn’t even get into it on the show, Keith has published a number of cookbooks. 
On this episode, we discuss farm-to-table cooking, and being a responsible chef as it relates to your community and the environment. We talk about food waste, educating your customers, cultural appropriation, and mental health. And of course, we talk about Indian cooking, and his podcast. 
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Keith Sarasin
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Keith's Instagram
Keith's Website
Keith's Facebook
Recommended Reading: India: The Cookbook, The Illustrated Foods of India, Prashad Cooking with Indian Masters
Chef to Know: Chintan Pandya
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CONNECT WITH US
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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
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Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Like our Facebook page
Join the private Facebook group
Join the conversation on Twitter
Check our Instagram pics
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
Watch on YouTube
If 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 ever 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.

This week I have a short episode with chef Steven Lash, owner of Blue Duck personal chef service. If you haven't heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we received a lot of positive feedback.

After the outro, I kept recording, and we continued our conversation, which is what you will hear in this episode. We talk about culinary school and education, microgreens, and the foods that Steven won't eat. He shared advice for those looking to start a business, and we discuss who he thinks is underrated in the food world. Let us know what you think. We'd love the feedback.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Steven Lash
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Steven's Instagram
Blue Duck on Facebook
Blue Duck Website
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CONNECT WITH US
================
SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Like our Facebook page
Join the private Facebook group
Join the conversation on Twitter
Check our Instagram pics
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
Watch on YouTube
If 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 ever 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.

This week, my guest is Matt Plapp, CEO of America’s Best Restaurants. He’s a marketer, author, speaker, consultant, and business coach.  He’s owned his own marketing firm since 2008, and since then he’s helped hundreds of companies market with a purpose. In 2016 he changed his focus to restaurants, and today helps restaurants all over the world with their ROI Engine marketing platform. Matt also has a podcast called MP TV, and has released a number of books including the recent book titled Restaurant Marketing That Works.

This episode was actually recorded as an Instagram live that I did with Matt. To be honest, I never thought that it would be a full podcast, but I was so blown away by our conversation that I just had to put it out there. Most of our conversation revolves around how to obtain customer data, and best use it in your marketing strategy. We talk about email lists and how often to send out an email. We discuss using your time and money effectively, and he gives tips on using the Upwork website when you’re ready to hire someone to help you. 

And we’d love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we’re always looking for sponsors.  Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes. 
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Matt Plapp
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Matt Plapp's Instagram
Matt Plapp's Website
Buy Matt's Book - Restaurant Marketing That Works
The MP TV Podcast
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CONNECT WITH US
================
SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Like our Facebook page
Join the private Facebook group
Join the conversation on Twitter
Check our Instagram pics
Founder Chris Spear’s personal chef business Perfect Little Bites
Watch on YouTube
If 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 ever 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.

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She’s a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration and wedding cakes, and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate’s first USA-hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center, California Culinary Academy, and the Western Culinary Institute of Portland. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food.
On the show, we discuss her upbringing, and how it shaped her culinary style. We talk about her career path, and her role as a culinary instructor, which now includes virtual instruction. Found out what her favorite ingredient is, and how to work fish sauce into a dessert.
And we’d love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we’re always looking for sponsors.  Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes. 
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Erin Kanagy-Loux
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Erin's Instagram

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CONNECT WITH US
================
SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Like our Facebook page
Join the private Facebook group
Join the conversation on Twitter
Check our Instagram pics
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
Watch on YouTube
If 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 ever 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.

This week my guest is chef Steven Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures. He’s a veteran of the restaurant world, having worked in some of the top kitchens in Atlanta for over 15 years. Following the birth of his first daughter, he got out of the restaurant business in order to better support his young family. After a successful 20 year career in information technology, Stephen has returned to his first true passion – feeding people amazing food.
While Steven has a great story that I think everyone will enjoy, I know this episode will bring tremendous value to those who are either currently working as personal chefs, or looking to start a personal chef business. There's also some really great advice for anyone who has their own business. We discuss some of my favorite topics such as workflow tips, finding your niche, and free food. We're both big fans of working with AirBnB operators, and people who run vacation rentals. I think this is still an untapped market for those looking to acquire customers on a recurring basis. And I asked Steven about his deposit policy. This is something I’ve gone back-and-forth with over the past couple years, and I really loved his take on it. I’d love to hear what you think about this episode. What was your biggest takeaway? You can send me an email, DM, or reply to our posts on social media.
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Steven Lash
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Steven's Instagram
Blue Duck on Facebook
Blue Duck Website
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CONNECT WITH US
================
SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Like our Facebook page
Join the private Facebook group
Join the conversation on Twitter
Check our Instagram pics
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
Watch on YouTube
If 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 ever 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.

This week, my guest is Bill Covaleski. He’s the brewmaster and co-founder of Victory Brewing Company. This year, Bill and co-founder Ron Barchet are celebrating 25 years of Victory.  As someone who has successfully built and run a business for 25 years, Bill drops a lot of knowledge, and I think it’s beneficial whether you are running your own business, or have employees that report to you.
Bill talks about how he got into brewing, and the decision to start a brewery with his best friend Ron Barchet. We talk about trends in the industry, discussing everything from beer styles, to seltzers and non-alcoholic beer. In 2016 Victory became part of Artisanal Brewing Ventures, which also includes Southern Tier Brewing and Sixpoint Brewery. I asked Bill about that decision, and if he worried about being considered a sellout for becoming part of “big beer”. 
Also, this week I’m doing something different. I wanted to work on some exclusive recipes using Victory beer. For this, I partnered with blogger Marilyn Johnson from the blog Philly Grub. 
The first recipe is scrapple tacos with an apple/fennel/celery slaw, and served with an aji panca salsa using Victory’s Prima Pils. The second recipe is Oktoberfest Beer Truffles, using Utz pretzels and Victory’s Festbier. Head over to PhillyGrub.blog to find these exclusive recipes.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

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Bill Covaleski
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Bill's Instagram
Victory's Instagram
Victory Brewing Website
Victory's Twitter
Victory's YouTube
================
CONNECT WITH US
================
SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Like our Facebook page
Join the private Facebook group
Join the conversation on Twitter
Check our Instagram pics
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
Watch on YouTube
If 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, It would be much appreciated.