64 episodes

Out of the kitchen and into the studio hear real life experiences of Chefs, Restaurant Owners and Culinary Artists. Sit at the chef's table and experience stories, secret sauces, signature dishes and kitchen disasters. 

The Voice4Chefs Podcast ChefMichael

    • Arts
    • 4.7 • 14 Ratings

Out of the kitchen and into the studio hear real life experiences of Chefs, Restaurant Owners and Culinary Artists. Sit at the chef's table and experience stories, secret sauces, signature dishes and kitchen disasters. 

    67: Part II: From Vegas Strip to Hell's Kitchen: The Culinary Journey of James Trees

    67: Part II: From Vegas Strip to Hell's Kitchen: The Culinary Journey of James Trees

    Born and raised in Las Vegas, Nevada, James Trees embarked on his culinary journey at the Mirage Hotel and Casino in Las Vegas before honing his skills at The Culinary Institute of America (CIA) in Hyde Park, New York. With a foundation in five-star restaurants and outside projects assisting chefs with their Certified Master Chef tests, James gained invaluable experience under culinary legends like Eric Ripert, Michael Mina, and Gordon Ramsay. Joining Eric Ripert as a line cook and later working at Michael Mina's Aqua, James quickly rose through the ranks, becoming the youngest sous chef at Bellagio at the age of 21.
    James shares insights into his culinary background, revealing how a high school vocational class ignited his passion for cooking and led him to pursue a career in the culinary arts.
    The episode also delves into James's experience at the Culinary Institute of America, where he honed his skills and had the opportunity to work with acclaimed chefs. James reflects on his journey from being the "poorest kid in school" to becoming a respected chef in the culinary industry.
    Additionally, James discusses his appearances on popular cooking shows like Chopped and offers a behind-the-scenes glimpse into the world of reality TV cooking competitions. Listeners will gain valuable insights into James's culinary philosophy and passion for creating memorable dining experiences.
    Tune in to this captivating episode as Chef James Trees shares his remarkable culinary journey and offers valuable advice for aspiring chefs. Whether you're a culinary enthusiast or a seasoned chef, this episode is sure to inspire and entertain.

    Connect with chef James Trees @estherskitchenlv
    Season2
    To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
    Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

    Your donations aid in amplifying the voices of chefs globally.
    https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

    Share your thoughts! Leave a comment or 5 star review.
    https://www.voice4chefs.com/reviews/new/

    Volunteer contact ChefMichael@voice4chefs.com

    Connect with our Culinary Stories:
    https://linktr.ee/voice4chef

    • 54 min
    66: Part I: From Vegas Strip to Hell's Kitchen: The Culinary Journey of James Trees

    66: Part I: From Vegas Strip to Hell's Kitchen: The Culinary Journey of James Trees

    Born and raised in Las Vegas, Nevada, James Trees embarked on his culinary journey at the Mirage Hotel and Casino in Las Vegas before honing his skills at The Culinary Institute of America (CIA) in Hyde Park, New York. With a foundation in five-star restaurants and outside projects assisting chefs with their Certified Master Chef tests, James gained invaluable experience under culinary legends like Eric Ripert, Michael Mina, and Gordon Ramsay. Joining Eric Ripert as a line cook and later working at Michael Mina's Aqua, James quickly rose through the ranks, becoming the youngest sous chef at Bellagio at the age of 21.
    James shares insights into his culinary background, revealing how a high school vocational class ignited his passion for cooking and led him to pursue a career in the culinary arts.
    The episode also delves into James's experience at the Culinary Institute of America, where he honed his skills and had the opportunity to work with acclaimed chefs. James reflects on his journey from being the "poorest kid in school" to becoming a respected chef in the culinary industry.
    Additionally, James discusses his appearances on popular cooking shows like Chopped and offers a behind-the-scenes glimpse into the world of reality TV cooking competitions. Listeners will gain valuable insights into James's culinary philosophy and passion for creating memorable dining experiences.
    Tune in to this captivating episode as Chef James Trees shares his remarkable culinary journey and offers valuable advice for aspiring chefs. Whether you're a culinary enthusiast or a seasoned chef, this episode is sure to inspire and entertain.

    Connect with chef James Trees @estherskitchenlv
    Season2
    Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

    Your donations aid in amplifying the voices of chefs globally.
    https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

    Share your thoughts! Leave a comment or 5 star review.
    https://www.voice4chefs.com/reviews/new/

    Volunteer contact ChefMichael@voice4chefs.com

    Connect with our Culinary Stories:
    https://linktr.ee/voice4chef

    • 23 min
    65: Fields to Flavor: Culinary Treasures at The Well & Table

    65: Fields to Flavor: Culinary Treasures at The Well & Table

    Episode Summary:
    In this episode of the Voice4Chefs podcast, host Michael Dugan sits down with Jaynie Wetherbee a seasoned veteran in the restaurant industry with a deep-rooted passion for the farm-to-table movement. shares insights into her culinary journey, from her early experiences in the kitchen with her grandmothers to her formal training at the Seattle Culinary Academy. She discusses the inspiration behind opening her restaurant, The Well and Table, in Issaquah, Washington, and highlights the importance of supporting local farms and serving seasonal dishes to her community.
    **Growing Up and Early Culinary Influences** 

    Jaynie recalls spending time in the kitchen with her grandmothers as a child, sparking her love for cooking and comfort food. Despite initial doubts, she pursued a culinary career, attending the Seattle Culinary Academy to hone her skills and deepen her appreciation for food.

    **Culinary School Experience** 

    Jaynie reflects on her time at the Seattle Culinary Academy, describing the rigorous yet rewarding program. She gained valuable knowledge and formed lifelong bonds with classmates, including insights from her internship at Lisa Dupar Catering and her involvement in the opening of Pomegranate.

    **Transition to Front of House** 

    Initially working in the front of house to support her family, Janie embraced roles as a server and bartender at Jack's Grill. Her experience there provided invaluable lessons in restaurant operations and customer service, shaping her future endeavors.

    **The Inspiration Behind The Well and Table** 

    Jaynie discusses the inception of The Well and Table, inspired by her community and commitment to supporting local farms. She shares the journey of writing a business plan and bringing her vision of wholesome, farm-fresh cuisine to life.

    **Embracing the Farm-to-Table Concept** 

    Janie's visit to the Quillisascut Farm School solidified her dedication to the farm-to-table movement. Influenced by pioneers like Alice Waters, she emphasizes the importance of seasonal ingredients and celebrates the flavors of the Pacific Northwest.

    **Popular Dishes and Memorable Moments** 

    Jaynie highlights popular dishes at The Well and Table, such as braised beef cheeks, prepared with seasonal accompaniments. She also shares memorable moments, from hosting esteemed guests to celebrating milestones with her staff and community.

    **Handling Challenges and Looking Ahead** 

    Jaynie approaches challenges with resilience and empathy, emphasizing the importance of finding solutions together. Looking ahead, she is excited to continue serving her community and creating memorable dining experiences.

    **Valentine's Day Special** 

    Jaynie announces a special Valentine's Day menu at The Well and Table, featuring a curated selection of appetizers, main courses, and desserts. 


    Season2
    To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
    Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

    Your donations aid in amplifying the voices of chefs globally.
    https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

    Share your thoughts! Leave a comment or 5 star review.
    https://www.voice4chefs.com/reviews/new/

    Volunteer contact ChefMichael@voice4chefs.com

    Connect with our Culinary Stories:
    https://linktr.ee/voice4chef

    • 31 min
    64: Part II: Flavors of Home: Quyen Phan's Culinary Heritage at Anchovies and Salt

    64: Part II: Flavors of Home: Quyen Phan's Culinary Heritage at Anchovies and Salt

    **Introduction:**
    Explore the vibrant world of Vietnamese cuisine and culture with Quyền Phan, the visionary behind Seattle's largest Vietnamese restaurant, Anchovies and Salt. Join us on a culinary adventure as Quyền shares the inspirations and stories that have shaped his approach to Vietnamese food.

    ---

    **Segment 1: Origins of Anchovies and Salt 
    Quyền's culinary journey began influenced by Hanoi's Fat Tin. Originating from Nam Dịt Town, the fall of Hanoi became the focal point inspiring Anchovies and Salt's unique menu.
    ---

    **Segment 2: The Northern Pho Revelation 
    Experience the distinction of Northern pho at Anchovies and Salt, deviating from the Southern counterpart. The light and delicate nature of Northern pho, devoid of heavy MSG use, define its authenticity. Fresh fall noodles replace the traditional dehydrated version, adding a unique texture.

    ---

    **Segment 3: Culinary Secrets and Signature Dishes
    Quyền's team crafted signature dishes, like deep-fried pho pillows, a rarity in the U.S. The forbidden eggplant challenges stereotypes with pickled eggplant and shrimp paste. Sizzling steak and eggs, along with short ribs infused with pho flavors, became unexpected favorites.

    ---

    **Segment 4: Building Anchovies and Salt
    As the largest Vietnamese restaurant outside Vietnam, Anchovies and Salt showcases Saigon, Đà Nẵng, and Hanoi, paying homage to different regions. Quyền's dedication to authenticity is reflected in every detail of the restaurant's design.

    ---

    **Segment 5: Family Meals and Cultural Bridge
    Family meals in Vietnamese culture find a place in Seattle through Anchovies and Salt. The cultural bridge, symbolized by the hand of God and the Golden Bridge, connects Vietnam and the U.S. The restaurant becomes a platform to share Vietnamese culture globally.

    ---

    **Segment 6: The Journey Continues
    Quyền plans to expand Anchovies and Salt's menu, introducing diverse dishes from different regions of Vietnam. Unapologetically authentic Vietnamese cuisine remains the driving force behind Anchovies and Salt's success.

    ---

    **Conclusion:**
    Anchovies and Salt is Quyền Phan's commitment to preserving and sharing Vietnamese culture through diverse and authentic culinary offerings. Join us in the next episode for more on Quyền's journey and the wonders at Anchovies and Salt.

    Website: https://www.anchoviesandsalt.com/
    IG: anchoviesandsalt



    Season2
    To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
    Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

    Your donations aid in amplifying the voices of chefs globally.
    https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

    Share your thoughts! Leave a comment or 5 star review.
    https://www.voice4chefs.com/reviews/new/

    Volunteer contact ChefMichael@voice4chefs.com

    Connect with our Culinary Stories:
    https://linktr.ee/voice4chef

    • 33 min
    63: Part I: Flavors of Home: Quyen Phan's Culinary Heritage at Anchovies and Salt

    63: Part I: Flavors of Home: Quyen Phan's Culinary Heritage at Anchovies and Salt

    Quyen, the owner of Anchovies and Salt, shares his remarkable journey, from growing up in Vietnam to establishing his successful Vietnamese restaurants in Seattle WA. 
    **Early Beginnings and Culinary Memories:**          
       - Quyen grew up in Vietnam, learning to cook at a young age, often preparing rice for the family using an open fire.
       - Fond childhood memories include using bamboo pipes to control the fire, resulting in playful moments and charcoal mustaches from the smoke.
    **Immigration Journey:**
       - Quyen and his family migrated to the United States through an immigration process, spending time in a refugee camp in the Philippines before settling in Washington.
     **Entrance into the Restaurant Industry:**
       - Quyen entered the restaurant industry to create job opportunities for family members who had migrated to the U.S. during challenging times.
     **Creating a Unique Restaurant Atmosphere:**
       - Anchovies and Salt aims to transport customers to Vietnam, creating a culturally rich and beautiful ambiance.
       - Quyen emphasizes the importance of storytelling to dispel preconceived notions about Vietnamese cuisine, highlighting the depth and variety of flavors.
     **Challenges and Adaptation:**
       - The restaurant faced challenges with changing dynamics in areas like Renton, Kirkland, and Sodo due to the pandemic, affecting customer traffic.
       - Quyen remains resilient, focusing on telling the story behind Anchovies and Salt to foster a deeper connection with the community.

    Website: https://www.anchoviesandsalt.com/
    IG: anchoviesandsalt
    Season2
    To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
    Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

    Your donations aid in amplifying the voices of chefs globally.
    https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

    Share your thoughts! Leave a comment or 5 star review.
    https://www.voice4chefs.com/reviews/new/

    Volunteer contact ChefMichael@voice4chefs.com

    Connect with our Culinary Stories:
    https://linktr.ee/voice4chef

    • 36 min
    62: The Beekeep Bakery: Whisking Magic in Every Recipe

    62: The Beekeep Bakery: Whisking Magic in Every Recipe

    #### Introduction:
    - **Warm Welcome:** The episode kicks off with a cozy vibe as our guest Felicity Rose, owner of The BeeKeep Baking Co recalls childhood memories centered around food.
    - **Childhood Food Memories:** The guest fondly remembers visiting their great grandma during the holidays, savoring her delightful Christmas tree cookies, and experiencing the bond that food created within their family.
     
    #### Early Culinary Influence:
    - **Impact of Childhood:** The conversation delves into the significance of food in creating moments and the communal bond it fosters.
    - **Favorite Childhood Treats:** Details emerge about the guest's favorite childhood cookies and candies, emphasizing the emotional value and memories associated with these simple pleasures.
     
    #### Culinary Journey:
    - **Cooking Adventures:** Reflecting on initial culinary attempts, the guest shares amusing anecdotes, from failed oven breakfast sandwiches to their roommates' kitchen mishaps.
    - **Discovery of Passion for Cooking:** The transition from theater major to exploring the food industry, starting from Subway to upscale restaurants, highlighting the thrill of fast-paced kitchen environments and front-of-house operations.
     
    #### Creation of The Beekeeper Bakery:
    - **Inspiration Behind the Bakery:** The guest narrates their journey from contemplating a sandwich business to discovering the allure of making Baklava, sparking the idea for The Beekeeper Bakery.
    - **Product Offerings:** Initially starting small with Baklava and gourmet honey-based marshmallows, the bakery now offers an array of desserts including brownies, cookies, coffee cakes, and plans for expanding into cakes.
     
    #### Entrepreneurial Joy:
    - **Greatest Joy in Entrepreneurship:** The guest finds immense joy in the connections made, the people encountered, and the pride felt in seeing their hard work transform into a thriving business. 
      
    - **The Power of Storytelling:** Drawing parallels between baking and storytelling, Felicity beautifully illustrates how every dessert she creates is a part of her, striving to offer not just a treat but a moment of pure joy and escapism for her customers.
     
    - **Finding Felicity's Delicious Desserts:** For those craving her delectable brownies or Baklava, Felicity shares how to connect with her through various channels, including social media, her website's order page, email, and phone calls.
     
    - **Words of Encouragement:** Felicity's advice resonates deeply with aspiring entrepreneurs worldwide. She urges listeners to turn their dreams into reality, highlighting the doors and opportunities that open up when one commits to their aspirations.
     
    Website: https://thebeekeep.com/
    IG: beekeepbakingco



    Season2
    To subscribe to Litibu Collective visit:https://www.litibucollective.com/subscription
    Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.

    Your donations aid in amplifying the voices of chefs globally.
    https://www.paypal.com/paypalme/voice4chefs?locale.x=en_US

    Share your thoughts! Leave a comment or 5 star review.
    https://www.voice4chefs.com/reviews/new/

    Volunteer contact ChefMichael@voice4chefs.com

    Connect with our Culinary Stories:
    https://linktr.ee/voice4chef

    • 33 min

Customer Reviews

4.7 out of 5
14 Ratings

14 Ratings

Val JE ,

Amazing Insights, Fun Connections & More

Michael has such a way of connecting with his guests and encouraging them to share more. These are fun; we hear insights into how the chefs arrived where they are today and their journey along the way. Hearing James Tree’s stories and connections was fascinating. I listened to Part 1 and immediately listened to Part 2! I encourage others to listen to these amazing stories.

¡DIEM! ,

Wholesome, informative, entertaining

I just discovered Voice4Chefs. Michael interviews guests in all aspects of the food industry. You can hear his enthusiasm as his guests share their stories. In his interviews, he is always giving shoutouts, celebrating others, and sharing resources and knowledge. It is so so wholesome, informative, and entertaining. I am glad this podcast and Michael’s passion is in the world spreading its goodness!

Helloemaleejo ,

Informative and Fun!

As soon as I heard the opening theme, I was HOOKED. If you are a foodie, I highly recommend giving this podcast a try.

Also, bring a snack, you’ll get hungry as you listen in!

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