Chefs Without Restaurants Chris Spear

This week we have a mini-episode with Taste Network's Brady Lowe. If you haven't heard our full episode with him, you can check it out here. During our conversation, I asked him what it means to be a chef. In this quick episode, you'll hear what Brady has to say.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 
One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.
For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. 

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Brady Lowe and Taste Network
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Taste Network
Brady's Instagram
DrinkRealSpain.com
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CHEFS WITHOUT RESTAURANTS
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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites

This week my guest is Sena Wheeler of Sena Sea. Sena’s part of at least a third-generation fishing family. With her husband Rich, they’re bringing premium quality seafood directly to their customers. Sena has a master’s degree in nutrition and food science with a specialty in quantifying omega 3's in fish, and determining preferred handling practices for premium quality. Rich does most of the fishing for Sena Sea, but they also source from fellow fishermen who share their high-quality standards, and commitment to sustainability. Sena Sea are not only fishermen, they also run a small, fisherman-owned custom processing facility in Cordova, AK where they specialize in premium quality and traceability. 
On the show, it’s all about seafood. We talk fresh vs frozen, and wild vs farmed. Sena explains the best way to properly thaw fish, and we discuss brining. You’ll pick up some cooking tips, and learn about all the different types of salmon. Anyone down for some chum? 

And right now, they’re getting ready for fresh Copper River King and Sockeye salmon. This only comes once a year. When we were recording, I wasn’t sure this episode would be released in time, but if you hurry, you might still be able to get your pre-order in. Please check out the show notes for all of their info, especially how to order their fish and get it shipped directly to your door. For all you personal chefs who shop retail, this is a great way to get your hands on some premium seafood.

Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 
One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.
For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at aprather@uspca.com for information on becoming a member, attending the conferences, or exhibiting. 

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Sena Sea
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Sena Sea Website
Sena Sea Instagram
Sena Sea Facebook
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CHEFS WITHOUT RESTAURANTS
==========================
If you  would like to support the show financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites

This week I have Krimsey Lilleth. She’s the author of The Cajun Vegan Cookbook, and was the owner of Krimsey‘s Cajun kitchen, the world's first vegan Cajun restaurant. Due to Covid, Krimsey made the tough decision to close her North Hollywood restaurant in Spring 2020. She knew she wanted to share her recipes with her fans so they could re-create their favorite dishes at home, which is what inspired her to write her first cookbook.
On the show, we talk about opening a restaurant, and then the decision to close it. We also discussed the process of writing a cookbook, But the main thing I wanted to talk about was Krimsey‘s decision to leave social media. Today it seems like you have to have a strong social media presence if you want to have your business succeed. But it’s definitely a double-edged sword. How much of your time is being taken up by it? Does it really matter at the end of the day? How had her life changed since making the decision to delete all of her social accounts? I’d love to hear what you think. Are we all just caught up in the hamster wheel, and it’s a huge waste of our time?

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 
Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 
One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 
Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/
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Krimsey Lilleth
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Krimsey's Website
Buy The Cajun Vegan Cookbook
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CHEFS WITHOUT RESTAURANTS
==========================
If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites

Today I have Brady Lowe, founder of Taste Network. Started in 2002, he’s currently on a mission to disrupt, and rethink the typical food marketing strategies, forge new online possibilities, and partner with and help promote sustainable, ethical, and delicious food and drinks from around the world. 
You might know Brady from the Cochon 555 events that he put on. But you might not know that he separated from the Cochon 555 brand a couple of years ago, which was one of the things I wanted to talk to him about. Building something that you love, and then letting it go, possibly seeing it go down in flames along the way. But Brady is still going strong with other aspects of Taste Network. 

We talk about the future of the food events industry, and discuss supply chain issues, especially as it related to farms in the early days of Covid. And a few years ago Brady came under fire for posting a racially insensitive photo from one of his events on Cochon’s Instagram page. There was a considerable fallout the days surrounding it, and I wanted to give Brady a couple of minutes to speak on that.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 
Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 
One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 
Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/
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Brady Lowe and Taste Network
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Taste Network
Brady's Instagram
DrinkRealSpain.com
==========================
CHEFS WITHOUT RESTAURANTS
==========================
If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites

This week, we have a mini-episode about what it means to be a chef. Today's answer comes from Andris Lagsdin of Baking Steel. You can hear my full episode with him here, and another mini-episode where we talk about health and wellness here.

I'm currently out of town on vacation and have been having some technical difficulties. So, today's episode jumps right in without any real intro.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 
Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 
One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 
Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/
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Andris Lagsdin and Baking Steel
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Baking Steel’s Instagram
Baking Steel’s Website
Baking Steel’s Facebook
Baking Steel’s YouTube
Buy Andris’s book “Baking With Steel”

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CHEFS WITHOUT RESTAURANTS
==========================
If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites

This week, I talk about free food and failure. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there might not be a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes and the ribbon-cutting ceremony for a new car dealership? There are a lot of people looking to trade your services for "exposure", but does it actually ever help move the needle from a business standpoint? What do you think? Let me know.

Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it provided an Avenue for personal chefs to close that dining gap. 
Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. 
One of the big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products. 
Contact Angela Prather at aprather@uspca.com
1-800-995-2138 extension 705
https://www.uspca.com/

==========================
CHEFS WITHOUT RESTAURANTS
==========================
If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. 

  Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites