Chefs Without Restaurants

The Chefs Without Restaurants Network
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Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens. From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms. With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry. If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you. 🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!

  1. Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

    6월 13일

    Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor.  Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world.  Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity. TRISTEN EPPS Tristen's Instagram and Facebook Check out Tristen's website Podcast with Top Chef Season 22 contestant Lana Lagomarsini CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here, or on Apple Podcasts, Spotify or YouTube Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    1시간 2분
  2. Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

    5월 29일

    Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails. They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders. Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home. KARA NEWMAN Kara's Instagram Check out Kara's website Get Kara's Books and The Cocktail Cabinet Cards  CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    40분
  3. A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

    5월 14일

    A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing. We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book. If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you.  Episode Highlights Jeff’s move from Seattle to SpainThe food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, FormenteraSeasonal eating and daily market shoppingHow necessity shaped island cuisineTips for recreating Mediterranean dishes at homeJEFF KOEHLER Jeff's Instagram Check out Jeff's website Get Jeff's book The Spanish Mediterranean Islands Cookbook  CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    49분
  4. Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

    5월 7일

    Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud. In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result. We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking. EDEN GRINSHPAN Eden's Instagram and YouTube Check out Eden's website Eden Eats Get Eden's books Tahini Baby and Eating Out Loud CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    45분
  5. Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

    4월 17일

    Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now. We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market. Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor. ARASH HASHEMI Arash's Instagram and TikTok Check out Kaizen Foods: Website & Instagram But the book So Easy, So Good CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    52분
  6. From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

    4월 2일

    From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

    On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions. We talk about the challenges of launching a culinary business, and how he's applying his fine dining background to a neighborhood-focused ice cream shop. He shares lessons learned from overseeing complex catering operations, why mentorship is critical, and how he’s laying the groundwork for Snow Crane’s success. TAKESHI  NISHIKAWA Instagram for Snow Crane and chef Takeshi Snow Crane's website New Kitchens on the Block (April 26th) - Try Snow Crane's ice cream CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    35분
  7. How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf

    3월 13일

    How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth. We discuss: How Maria got started in the cottage baking industryThe realities of running a profitable home bakeryUsing Hotplate and other tools to streamline ordersSocial media marketing for micro-bakeriesHer viral TikTok moment—mixing sourdough on an airplaneMARIA BARADELL Maria's Instagram (Leaf & Loaf) and TikTok Find Maria's resources Buy the bread pans Maria uses CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show

    38분
  8. Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food

    2024. 11. 21.

    Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food

    Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin.  Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation. As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025. JACQUES PEPIN The Jacques Pépin Foundation website Celebrate Jacques: 90 Chefs/90 Dinners and More Buy the book: Jacques Pepin: New Complete Techniques The Jacques Pépin Foundation on Instagram, Facebook & YouTube Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie Wesen CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear's personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com ... More Coming soon Get in touch Support the show

    41분
모두 보기(258개)

4.9
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75개의 평가

소개

Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens. From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms. With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry. If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you. 🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!

정보

  • 제작진
    The Chefs Without Restaurants Network
  • 방송 연도
    2019년 - 2025년
  • 에피소드
    258
  • 등급
    무삭제판
  • 저작권
    © 2025 Chefs Without Restaurants
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    Chefs Without Restaurants

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