91 episodes

Here's a chef show about food and beverage entrepreneurs and people in the culinary world who took a different route. Chris Spear has been working in the hospitality industry for more than 25 years, mostly outside of traditional restaurant settings. In 2010 he started a personal chef business called Perfect Little Bites. Wanting to help other culinary entrepreneurs build and grow their businesses, he created the Chefs Without Restaurants community. On the podcast of the same name, he has conversations with people in the food and beverage industry who also took the road less traveled. They’re caterers, research chefs, cookbook authors, food truck operators, farmers and all sorts of culinary renegades.

Chefs Without Restaurants Chris Spear

    • Arts
    • 4.9 • 48 Ratings

Here's a chef show about food and beverage entrepreneurs and people in the culinary world who took a different route. Chris Spear has been working in the hospitality industry for more than 25 years, mostly outside of traditional restaurant settings. In 2010 he started a personal chef business called Perfect Little Bites. Wanting to help other culinary entrepreneurs build and grow their businesses, he created the Chefs Without Restaurants community. On the podcast of the same name, he has conversations with people in the food and beverage industry who also took the road less traveled. They’re caterers, research chefs, cookbook authors, food truck operators, farmers and all sorts of culinary renegades.

    Learn About Butchering and Charcuterie with Matt Levere

    Learn About Butchering and Charcuterie with Matt Levere

    Matt Levere has been a butcher since 2009, after completing an apprenticeship at the University of Arizona Meat Science and Agricultural Lab in Tucson, Arizona. He spent 40 hours per week for six months learning not only how to slaughter animals humanely, but also how to utilize the whole carcass. ​Since then he’s worked in Arizona, Wyoming, Virginia, Washington DC, Maryland, Massachusetts, England, and Italy, learning from the best chefs and butchers he could find.

    Butchery has become a passion of Matt’s. ​Besides learning how to utilize the whole animal through new cutting techniques, he also enjoys curing meat and making charcuterie. He recently started a YouTube channel where he shows people how to make charcuterie at home. If you’re in the Washington D.C. area, Matt the Butcher meat products can be found at Vignola Gourmet Italian market in Rockville, Maryland.

    We talk about how he got into butchery after realizing he wasn’t going to be a marine biologist like he’d originally hoped. You’ll hear stories about his job at an upscale resort, and his adventures in Europe. Find out how Covid led to him breaking down meat shares, starting his retail meat business, and launching a YouTube channel.

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    Matt the Butcher
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    Matt’s Instagram
    Matt’s YouTube Channel
    Matt’s Website
    Connect with Matt on Facebook
    Buy the book The Art of Beef Cutting – Kari Underly
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    CONNECT WITH US
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    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

    • 1 hr 6 min
    Talking About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar and White Rose Miso

    Talking About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar and White Rose Miso

    Sarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage crops. Because they're former pastry chefs, they wanted pantry items that were as local and sustainable as the fresh ingredients they work with every day. Today, Keepwell Vinegar and White Rose Miso produce dozens of acid and koji-driven fermentations for chefs & bartenders alike. So, if you'd like to learn more about vinegar and miso, I think you'll love this podcast episode. 

    We talk about their culinary background, which includes working at Baltimore’s Woodberry Kitchen, and how they started making vinegar and fermented products. We discuss some innovative ways to use their items, and how to best store them. So, can miso expire? We discuss that. They also share who some chefs using their products are, and we get into the true cost of food. You’ll also learn about vinegar pie and sorghum molasses. 

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    Keepwell Vinegar & White Rose Miso
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    Keepwell Vinegar Instagram
    White Rose Miso Instagram
    The Keepwell Vinegar Website
    Keepwell Vinegar Facebook Page
    Buy the book Acid Trip
    Chefs and restaurants mentioned in this episode: Cadence Restaurant, Ari Miller, Johnny Spero,  Woodberry Kitchen, Randy Rucker, River Twice Restaurant, Ardent Restaurant, Ariel Welch, and Michael Harlan Turkell
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    CONNECT WITH US
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    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

    • 1 hr 3 min
    Learn About Eating Insects with Joseph Yoon of Brooklyn Bugs

    Learn About Eating Insects with Joseph Yoon of Brooklyn Bugs

    Do you want to learn about eating insects? On this week’s Chefs Without Restaurants Podcast we have Joseph Yoon. He’s the executive director of Brooklyn Bugs, as well as the chef/owner of Yummy Eats and Dinner Echo. Joseph views his participation in this global food movement as an extension of his commitment to his community, and volunteers his time and resources with both Brooklyn Bugs and Yummy Eats.

    Brooklyn Bugs is an advocate for edible insects, and their mission is to raise appreciation and awareness for them through delicious, educational, and creative programming.  Their work has been featured on the Smithsonian Channel, New York Times, NPR, Food and Wine, and Gizmodo, as they strive to introduce edible insects as a sustainable source of protein that can be found in your pantry, eaten as a snack, and beautifully plated by chefs. 

    Joseph first got into edible insects as a collaboration with artist Miru Kim. She’s someone he had really wanted to work with, and she was looking to serve insects for people to eat as part of her Phobia/Phagia project.
    Besides being a sustainable protein source, in the right hands, insects are also delicious. We discuss a few of the ways that Joseph likes to use them, and we talk about the parallels between eating insects and offal. If you’ve ever wanted to learn more about edible insects, this is the podcast episode for you.

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    Joseph Yoon
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    Brooklyn Bugs Instagram
    The Brooklyn Bugs Website
    Brooklyn Bugs Facebook Page
    Brooklyn Bugs Twitter
    Lots of other links to Joseph’s work
    Miru Kim

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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 every 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.

    • 1 hr 1 min
    The Uncertainty Mindset with Author and Professor Vaughn Tan

    The Uncertainty Mindset with Author and Professor Vaughn Tan

    This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in designing organizations that are innovative and adaptable, and which thrive in uncertainty. He's spent over a decade working with the food and beverage industry and is on the board of Rethink Food in New York.
    We discuss some of the similarities he found while working with these culinary R&D teams, and we reflect a bit on the past year, which has provided quite a bit of uncertainty. We also talk about goal-setting, challenging yourself, his new project called IDK, pizza-making and eating meat, meat substitutes and vegetables.
    Thank you to this week’s sponsor Olive & Basket. To order their oils, vinegars and specialty food products, check out their website https://oliveandbasket.com/. You can also find them on Instagram @oliveandbasket

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    Vaughn Tan
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    Vaughn’s Instagram
    Vaughn’s Twitter
    Vaughn’s Website
    The Uncertainty Mindset (Substack)
    The Uncertainty Mindset (Book)
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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 every 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.

    • 58 min
    Learn About Koji and Miso with Jeremy Umansky and Rich Shih of Koji Alchemy

    Learn About Koji and Miso with Jeremy Umansky and Rich Shih of Koji Alchemy

    This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts OurCookQuest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.

    Rich and I  have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and Jeremy. We start with a little backstory about how they got into food and cooking, and how they started using koji and miso. We talked about some of the innovative uses of koji, and they even tease a couple of upcoming projects they have in the works. They also want to turn the tables and asked me a bunch of questions. So we talked a little bit about some of my favorite things to make.

    We’ll be doing a giveaway of their book Koji Alchemy. So if you head over to our Instagram, which is @ChefsWithoutRestaurants, you’ll find all the info on how to enter and win a copy of this fantastic book. If you’re ready to learn about koji and miso, you’re going to want to win this book.

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    Rich Shih & Jeremy Umansky
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    Rich’s Instagram
    Jeremy’s Instagram
    Rich’s Twitter
    The OurCookQuest Website
    The Larder Restaurant 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 every 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.

    • 1 hr 22 min
    Laurie Boucher of Baltimore Home Cook - Pasta Making and Cooking Classes, and Growing a Following Through Instagram

    Laurie Boucher of Baltimore Home Cook - Pasta Making and Cooking Classes, and Growing a Following Through Instagram

    On this week’s podcast, I speak with Laurie Boucher. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well as the pasta-shaped jewelry and ornaments that she makes. She also does pasta-making classes. We talk about her culinary school experience, some of her favorite culinary resources, and the new Arcobaleno pasta extruder that she recently picked up.
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    Laurie Boucher
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    Baltimore Home Cook Instagram
    Boula Boards

    Textured Luni Boards

    Sardinian Brass Cutters
    Pasta Jewelry
    Arcobaleno Pasta Extruders 
    For more pasta talk, check out our podcasts with chefs Hari Cameron and Tony DiGiulian
    ================
    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 every 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.

    • 51 min

Customer Reviews

4.9 out of 5
48 Ratings

48 Ratings

Our Friendly World ,

I Feel Like I'm Breaking Bread Here

This podcast is beautifully produced! I feel like I am breaking bread with Chris and his guests, while learning about business, doing things out of the box, and being successful. Thank you, and well done!

Tobya W. ,

Podcast with an Amazing Perspective

This podcast showcases people without the typical career in the culinary world. We are multifaceted! The podcast shares stories & backgrounds of people in careers I never thought of. Thank you Chris for opening my eyes and putting this perspective out to the world.

Jablove ,

Wonderful Show!!

I have been in the restaurant industry for over 10 years. I am a personal chef now. Chef Chris's show is always interesting topic and very educational and sympathetic. I listen to this show while cooking and washing the dishes. It make it even more fun! I thank you for this wonderful show! If you are interested in the restaurant industry, you should definitely listen to this show!!

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