The Perfect Bite

Sarah Perkins
  • 5.0 (5)
  • Food
  • Updated Weekly

Your fusion of food and entrepreneurship, The Perfect Bite brings you inspiring conversations with chefs, restaurateurs, CPG brand founders, food tech founders, and more in the food and beverage industry, highlighting their experiences and how they've cooked up something new. From emerging brands to established business owners, you'll learn from the best entrepreneurs in food, beverage, hospitality, and agriculture about how they started their businesses, what problems they're solving, the tough times they've overcome, and their best advice for entering these industries or starting your own business. We end each episode with the world's best and hardest question: What is your perfect bite?

  1. 15h ago

    James Beard Winner Chef Sarah Thompson Brings Coastal Mexico to Vegas

    She didn't want to move to Las Vegas. She moved anyway for a restaurant that was supposed to open March 16th, 2020. And then she stayed, kept pushing through two years of pandemic uncertainty, and built something so extraordinary that just the other month she became the 2026 James Beard Award winner for Best Chef: Southwest, the first time Las Vegas had been recognized on the James Beard platform in 15 years. Chef Sarah Thompson is the executive chef of Casa Playa at Wynn Las Vegas, a coastal Mexican restaurant she opened in September 2021, now approaching its fifth anniversary. She is also the 2026 James Beard Award winner for Best Chef: Southwest, the first time Las Vegas has been recognized on the James Beard platform in 15 years. And host Sarah Perkins met her on the red carpet a few weeks before this conversation, already knowing she was talking to someone extraordinary! In this episode, Sarah tells the whole story. From a mom who has organized every Bon Appétit magazine from 1989 to 2022 by year in the basement, to a decisive 17-year-old who knew exactly what she wanted and went straight to the Culinary Institute of America right out of high school. From learning the French brigade system at school while sneaking into New York City on weekends to eat at Eleven Madison Park and Momofuku Ssam Bar, to learning to break down fish at Marea, to having her entire creative understanding of cooking transformed by Wylie Dufresne at Alder, to the turning point of her entire career working under Daniela Soto-Innes at Cosme, where she knew nothing about Mexican food and had her palate completely transformed. And then a phone call to come to Las Vegas for a restaurant slated to open March 16th, 2020, which tells you everything you need to know about what happened next. Casa Playa is Sarah's love letter to coastal Mexico, built in the Nevada desert, sourcing corn from Masienda and mushrooms from a hydroponic farm in Las Vegas, and employing a kitchen where four of six chefs are women. It is also a restaurant that is about to add a tasting counter with eight to ten seats and two seatings per night, and a chef who has no intention of slowing down. In this episode, we cover: Growing up in the suburbs of Boston with a mom who collected every Bon Appétit magazine from 1989 to 2022 and organized them by yearFamily dinners every night and discovering that not everyone did thisGoing straight to CIA out of high school and spending weekend trips eating at Eleven Madison Park, Gramercy Tavern, and Momofuku Ssam BarLearning to be a line cook at Marea under Amador Acosta and working the fish roast station for a yearWylie Dufresne at Alder teaching her to think about food completely differently and use parts of her brain she never knew she hadWalking into Cosme knowing nothing about Mexican food and having her entire palate transformedThe flavors, the community, the communal feeling of Mexican cuisine and why it always brought her backTraveling to Mexico City, Oaxaca, and the Yucatan during her Cosme yearsMasienda: working with them for 15 years since Cosme was their very first restaurant customerMoving to Las Vegas to open Ilio with Daniela Soto-Innes and Enrique Olvera, slated to open March 16th, 2020Wynn Las Vegas asking her to stay and build her own coastal Mexican restaurant from a blank briefCasa Playa opening September 2021 and approaching its fifth anniversaryBuilding a kitchen where four of six chefs are women and more than 50% of the team is femaleWhy female cooks and leaders gravitated to Casa Playa without her actively seeking itBeing the only female executive chef at Wynn Las Vegas when she arrived, now one of fourThe Women's Hospitality Initiative in Las Vegas: from 40 people to 90 to 100 across two annual eventsSourcing: corn from Masienda in Mexico, mushrooms from Desert Moon hydroponic farm in Las Vegas, produce from Santa Monica Farmer's MarketMaking all tortillas, tostadas, and tamales in-house from heirloom cornThe Wynn Las Vegas's warehouse, lobster tanks, and the infrastructure that supports a property of this scaleGoing from shame about living in Las Vegas to fierce pride in what is being built thereWorking on a tasting counter: eight to ten seats, two seatings, showcasing masa and seafood in a more elevated formatThe 2026 James Beard Best Chef: Southwest win and what it means for her young team and the city of Las VegasUpcoming: Chef's Table Festival in Park City August 13 through 16 and Wynn Revelry by Chef's Table September 18 through 20Advice for founders: do not give up, take risks, and do not let the fear of the unknown stop you Find Sarah and Casa Playa: Instagram: @sarahcthompson_ and @casaplaya.wynnCasa Playa at Wynn Las Vegas: wynnlasvegas.com/dining/fine-dining/casa-playaChef's Table Festival: Park City, August 13 through 16Wynn Revelry by Chef's Table: September 18 through 20 Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!  You can follow us on social media @perfectbitepod and sign up for our newsletter!

  2. Jul 23

    Zingerman's Bob Bennett on Culture and 22 Years of Leadership

    Some people spend their careers looking for the right place. Bob Bennett found his 22 years ago and never looked back. Bob Bennett is the head chef of Zingerman's Roadhouse in Ann Arbor, Michigan, one of the most beloved and respected restaurant institutions in the Midwest. He started as a line cook before The Roadhouse even opened its doors, helped paint the outside of the building that summer, survived a soft opening of 300 people with one day of training, and has been there every day since. What keeps him? The team, the culture, the guests, the sourcing obsession, the philosophy that food and hospitality can change people's lives, and a co-founder who still walks through the restaurant almost every single day in year 45 of the business. In this episode, host Sarah Perkins sits down with Bob for a conversation that covers everything from mac and cheese out of a box in the mid-80s to sourcing whole hogs from a farmer 30 minutes away in Milan, Michigan. From studying sandwich menus instead of attending psychology classes at Eastern Michigan, to sitting in front of US senators explaining that without the Restaurant Revitalization Fund there would be no more sandwiches for them. From the open book management philosophy that makes Zingerman's feel genuinely different, to the no drama culture that keeps the average Roadhouse staff tenure at eight or nine years in an industry known for burnout and turnover. This is a conversation about what happens when a business genuinely means what it says about people first, and what 22 years of that philosophy actually looks like from the inside. In this episode, we cover: Growing up in the mid-80s with mac and cheese, Hamburger Helper, and microwave cookbooks alongside family restaurant outings that introduced him to mussels and good seafoodThe importance of people at the table more than the food itself, including 20 person family gatherings around an island bar eating KFCStarting at Mongolian Barbecue with four friends around a circular grill for tips and frozen soup cubesStudying psychology at Siena Heights, Eastern Michigan, and community college while working in restaurants and reading sandwich menus in classA friend bringing him to stage at Zingerman's Deli and immediately falling for the energy of the lineThe Roadhouse opening managed by Alex Young and how Bob got in the doorKnowing only three of five French mother sauces in his interview and still getting the jobHelping paint the outside of the Roadhouse building on scaffolding that summer before it openedA "soft" opening of 300 people with one day of training on September 15thHow the Roadhouse menu has evolved while holding true to its American Southern coreSourcing whole hogs from Neil Bastian in Milan, Michigan, 30 minutes away, with 150 hogs raised a yearDahardi sourcing Tellicherry black pepper directly from farmers in IndiaThe open book management philosophy: sharing all numbers with all staff so everyone has the full pictureThe no drama culture: treating each other with kindergarten rules and having human conversationsAverage Roadhouse staff tenure of eight to nine years in an industry known for 90 day churnMaria Mendez: a server who was there on day one and is still there many years laterAri Weinzweig, co-founder of Zingerman's, still walking through the Roadhouse almost every day in year 45ZingTrain: the Zingerman's leadership and management training program that has spread nationwideThe Independent Restaurant Coalition: from pandemic Zoom calls with senators to fly-ins on Capitol HillWhy the independent restaurant industry is a bipartisan community resource that employs the second or third most people in the USThe spinning wheel of challenges facing independent restaurants: inflation, mergers, immigration policy, and rising ingredient costsSouthern Foodways Alliance symposium as an annual source of inspiration outside the buildingA ridiculous cookbook collection as a primary learning toolAnn Arbor as an emerging food destination with Miss Kim, Echelon, Knight Steakhouse, and moreWhat Bob is most proud of: the people in his kitchen every single dayAn upcoming No Kid Hungry charity dinner in July and farm dinners in Ann ArborAdvice for founders: ask for help, because the results are so much grander than struggling through alone Find Bob and Zingerman's Roadhouse + Deli: Instagram: @chef.bob.bennett, @zingermansroadhouse, @zingermansdeliFacebook: Bob BennettZingerman's Roadhouse: zingermansroadhouse.comZingerman's Deli: zingermansdeli.com Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!  You can follow us on social media @perfectbitepod and sign up for our newsletter!

  3. Jul 16

    BLiS Gourmet on Great Lakes Caviar, Wild Flavors, and Giving Back

    Because life is short. That is what BLiS stands for. And after 23 years of bourbon barrel aged maple syrup, wild Great Lakes caviar, smoked soy sauce, fish sauce, vinegars, and tamari built from a single forager's obsession with wild flavor and zero waste, it is hard to argue with the philosophy. Chef Steve Stallard and Sarah Sherman are the co-owners of BLiS Gourmet, a Grand Rapids, Michigan-based artisan pantry brand that started with a bucket of live brook trout, a handful of barrels sourced from a trip to Kentucky, and a conviction that the most extraordinary flavors in the world are hiding in nature and in the bottom of a good bourbon barrel. In this episode, host Sarah Perkins sits down with Steve and Sarah for a conversation that is as layered and complex as a BLiS product itself. From Steve's childhood garden where he learned what a perfectly ripe heirloom tomato actually tastes like, to washing dishes at 14 while fishing and hunting everything he could find, to watching Grant Achatz walk through his kitchen at 17 years old and knowing immediately he was watching a future superstar. From Sarah's flight from pilot training to nursing school to bartending, and the moment she shoved her foot in the door at BLiS and never looked back. And from a bucket of brook trout roe that started an entire Great Lakes caviar program, to bourbon barrels reused so many times they eventually end up as planters for petunias. This is a story about respecting what nature gives you, building a business around the life you want to live, and finding that the most loyal customers in the world are the ones who have tasted the difference and can never go back. In this episode, we cover: Steve's childhood in an organic garden his dad kept expanding with "cheap child labor"Sarah's childhood with PBS, Julia Child, open fire camping cooking, and a dad who snuck something spicy into every recipeSteve washing dishes at 14, hunting and fishing, and a Lithuanian group at a convention center who fed him smoked eel and blood sausage and changed his palate foreverThe moment at a Dow Chemical club kitchen where a bucket of live brook trout led to Steve teaching himself to cure roeDriving to Kentucky, knocking on distillery doors, and putting $3,000 worth of maple syrup in a bourbon barrel to start it allHow the barrels get reused: syrup, then vinegar, then fish sauce, then tamari, then beer aging, then cut in half as garden plantersSarah meeting Steve at wine dinners through a mutual restaurant connection, bonding over mushroom hunting, and shoving her foot in the BLiS door 15 years agoWorking together for over two decades: the sibling dynamic, the chair kick signal, and "don't sink the ship"BLiS flagship products: bourbon barrel aged maple syrup and wild Great Lakes roeWild char roe versus wild steelhead roe: the flavor profiles, the colors, and why they sell theirs frozen for maximum freshnessGrant Achatz at 17 years old in Steve's program kitchen: knowing he was watching a superstar before anyone else didHow to actually order BLiS caviar: call them directly for availability and shipping coordination for maximum freshnessNine years working with the culinary arts program at Lakeland Correctional Facility and the James Beard Award winning documentary about Coldwater KitchenThree Specialty Food Association Fancy Food Show gold awards, including the Colicchio AwardBrand refresh driven by glass bottle availability and keeping prices accessibleNew: automated bottling and labeling equipment that will allow BLiS to co-pack small batch runs for early stage CPG foundersWhat is coming next: private label services and a potential new caviar SKU in October or NovemberMichigan as a food destination: the Great Lakes bounty, Detroit's resurgence, and the first American Culinary Federation Conference coming to Grand RapidsWhat they are most proud of: creating careers, mentoring people, and the relationships that go far deeper than the products Find BLiS Gourmet: Website: blisgourmet.comInstagram and Facebook: @blisgourmetTo order caviar: Call directly for availability and shipping coordination Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  4. Jul 9

    Rita Sodi and Jody Williams: Iconic Food, Life and an Empire of Community

    Some restaurants feel like places. Via Carota feels like a person. Warm, unhurried, deeply intelligent, and completely unconcerned with trends. That’s not an accident. It is the direct result of two women who have spent decades building exactly the places they wanted to eat in, and refusing to compromise on a single detail along the way. Rita Sodi and Jody Williams are the co-owners of I Sodi, Via Carota, Buvette, Bar Pisellino, Commerce Inn, Officina 1397, and Officina del Bere, among the most beloved and respected restaurant and hospitality concepts in New York City. Rita came from Florence via a career in fashion and denim, with a Tuscan childhood where her mother cooked everything from the garden and nothing arrived out of season. Jody came from California via a “fend for yourself” household, a hotel steward job she did not fully understand when she applied for it, and nearly six years cooking in Italy, three in Reggio Emilia and three in Rome. They met over asparagus. They fell in love and went into business because the only way to see each other was to open a place together. And they have been building community and their lives ever since. In this episode, host Sarah Perkins sits down with Rita and Jody for a conversation as rich and layered as their famous green salad. They talk about the Tuscan food rituals that shaped Rita's entire philosophy, the Diana Vreeland quote that guided Jody's early career ("The eye must travel"), the eight tables at I Sodi whose menu has barely changed in 18 years, and what it means to ask yourself "How do we feel?" before every single business decision. They also share exclusive details about fire roasted coffee coming from outside Florence in September, a new patisserie and forno expanding Bar Pisellino, and their new Via Carota sparkling cocktail line. And they share what it means to get old with your customers, including a second generation guest who used to come to the bar as a boy with his mother. In this episode, we cover: Rita growing up in Tuscany with a mother who fed the family from the garden every single dayJody growing up in a single mom California household, fighting over fudge, and cooking her London broil on a hibachi as a kidRita's career in fashion and denim in Florence: the Big E vintage Levi's, the passion, and the pivotJody knocking on a hotel door in San Francisco and asking what a steward job actually wasJody's six years in Italy: three in Reggio Emilia, three in Rome, and falling completely in loveDiana Vreeland's "the eye must travel" and how travel shaped both of their careers and palatesHow Buvette on Grove Street started as a place Jody could sustain herself creatively with big ideas and modest meansRita opening I Sodi with eight tables and a menu that has barely changed in 18 yearsMeeting over asparagus and realizing they were going to do life together, restaurants includedVia Carota, the “green monster” salad, and building a place where they wanted to eatHow they ask "How do we feel?" before every single creative and business decisionBar Pisellino: opening with no bar stools, teaching themselves mixology, traveling the world to learnVia Carota Craft Cocktails: bottling negronis and sparkling cosmos so anyone can have their quality anywhereOfficina del Bere: the bottle shop and the Italian art of drinkingOfficina 1397: named after the year the Renaissance began and what that means to themExclusive: fire roasted wood coffee from outside Florence coming in SeptemberExclusive: a new patisserie and forno expanding Bar Pisellino with bomboloni, biscotti, and savory itemsGetting old with their customers: a second generation guest who used to come as a boyWhy they never plan, never follow trends, and always figure it out as they goWhat they are most proud of: their relationship, the restaurants, and becoming part of people's livesTheir advice for founders: be open to where opportunities take you and just go for it Find Rita, Jody, and their concepts: Via Carota: @viacarota | viacarota.comI Sodi: @isodinyc | isodinyc.comBuvette: @buvettenyc | ilovebuvette.comBar Pisellino: @barpisellino | barpisellino.comVia Carota Craft Cocktails: available online (drinkviacarota.com) and at select retailersCommerce Inn: @commerceinn | thecommerceinn.comOfficina 1397Officina del Bere Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  5. Jul 2

    Norman Fenton's Cariño is a Love Letter to Mexico, Family, and Purpose

    You can taste the love someone puts into their cooking. And the opposite is true too. Norman Fenton is the Michelin starred, James Beard nominated chef and co-owner of Cariño, a modern Mexican restaurant in Chicago's Uptown neighborhood that is, in every sense, a love letter. A love letter to his wife Karina and their sons. A love letter to her family in Quintana Roo. A love letter to Mexican cuisine, culture, and the Latino community that has shaped his entire career and life. In this episode, host Sarah Perkins sits down with Norman for a conversation that traces an extraordinary arc: From a 14 year old in Detroit cooking purely for a paycheck, to a transformative scallop dish that revealed food could be art, to the demanding kitchens of Alinea Group and five and a half intense years at Schwa under Michael Carlson, to a spontaneous decision to drive his car from Chicago to Tulum, Mexico rather than fly it abroad, which changed the entire trajectory of his life. That decision led him to WILD, to his now wife Karina, to a years long immigration process he describes candidly and emotionally, and ultimately to Cariño in Chicago, where nearly every single object inside the restaurant, from the chandelier to the place mats, was handmade by artisans Norman personally knows and has visited in Mexico. Nothing in the restaurant was ordered. Everything was sourced directly, with intention, and with the explicit goal of putting money directly into the hands of the families who made it. Norman also opens up about Cariño's ongoing commitment to Latinos Progresando, a Chicago nonprofit focused on immigration support for the Latino community, through their monthly Tacos and Friends guest chef taco omakase dinners, which have raised nearly $40,000 in two and a half years. And he shares an exciting first look at Molino Los Hermanos, a forthcoming tortilleria and casual sister concept opening at the end of summer right next door to Cariño. In this episode, we cover: Growing up in a non-food family in Detroit where special occasions meant Red Lobster and Morton’s SteakhouseStarting in restaurant kitchens at 14 purely to earn moneyThe hazelnut crusted scallop dish from mentor chef Derick Watson that changed everythingYears at Andiamo learning real in-house butchery and pasta productionBecoming a de facto executive chef in his early 20s and learning leadership the hard wayDeciding to leave Detroit for a Michelin market and choosing Chicago Staging and working at The Aviary and The Office under Alinea GroupExperiencing kitchen toxicity firsthand and the moment that changed his trajectoryHis first ever Michelin starred meal at Schwa and immediately falling in love with itFive and a half transformative years at Schwa under chef Michael CarlsonFinding his culinary voice through nostalgia, emotion, and personal memoryThe decision to drive his car to Tulum, Mexico rather than pay to fly it to Japan or FranceMeeting his now wife Karina and learning Spanish to fall in love with her properlyBecoming executive chef of WILD under business partner Karen YoungThe pandemic, years of commuting between Chicago and Tulum, and a son born mid chaosBrass Heart, a Chicago restaurant whose menu organically became more and more MexicanThe phone call that closed Brass Heart and the business plan Karen and Norman built on the spotDesigning Cariño: nearly every object in the restaurant handmade and sourced directly from artisans in MexicoThe personal stories behind the framed photos in the restaurant bathroomSingle origin heirloom corn and direct relationships with farmers in Oaxaca and beyondThe four and a half year immigration process for his wife and the toll it took on his familyTacos and Friends: a monthly guest chef taco omakase dinner series benefiting Latinos ProgresandoNearly $40,000 raised for immigration support in two and a half yearsWhy he believes money and voice are the most powerful tools for changeBeing a James Beard finalist and what it means for the broader conversation around Mexican cuisineAn exclusive first look at Molino Los Hermanos: a tortilleria and casual sister restaurant opening end of summerAdvice for founders: sacrifice yourself to your craft and give it everything Find Norman and Cariño: Instagram: @carinochicago, @chefnormdoeCariño: 4662 North Broadway, Chicago, IllinoisLearn more about Latinos Progresando: @latinosproTacos and Friends: monthly guest chef series, details on Cariño's InstagramSubscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!  You can follow us on social media @perfectbitepod and sign up for our newsletter!

  6. Jun 29

    BONUS EPISODE: LIVE! From the 2026 James Beard Awards Red Carpet

    On June 15th, 2026, The Perfect Bite went live from the red carpet of the James Beard Restaurant and Chef Awards at the Lyric Opera of Chicago. As an official press credential holder, host Sarah Perkins spent two hours on the carpet meeting, interviewing, and asking the world's best and hardest question to some of the most celebrated names in food, hospitality, and beyond. From the Humanitarian of the Year to lifetime achievement legends, from a chef putting Anchorage, Alaska on the map, to a restaurateur flying his entire Cleveland team to Chicago, this is one of the most special and spontaneous episodes The Perfect Bite has ever produced. This episode features interviews with nominees, honorees, past winners, award committee members, and food industry luminaries from across the country, all sharing what brought them to Chicago and, of course, their perfect bites. Timestamps below to let you choose where you want to hop to in the episode! Timestamps: 0:00 - Welcome and intro from the red carpet at the Lyric Opera of Chicago 0:30 - Who was James Beard? A brief history and foundation overview 2:00 - The James Beard Foundation mission and 35 years of awards 3:30 - The 2026 presenting sponsors, partners, and award programs 4:00 - CHIRLA: Coalition for Humane Immigrant Rights, 2026 Impact Award winners. Perfect bites: pozole and mom's enchiladas 7:30 - Nikki Fas: Outstanding Professional in Cocktail Service nominee. Puerto Rican flavors, pineapple cocktails, and a perfect bite of tostones with garlic 11:30 - Damian Diaz: No Us Without You, 2026 Humanitarian of the Year. On representing the immigrant community and a perfect bite of abuelita's enchiladas verdes 16:00 - Nathan Bentley: Best Chef Pacific Northwest nominee, Altura, Anchorage Alaska. On elevating comfort food and a perfect bite of the sweet prawn biscuit 21:00 - Belinda Chang: Two-time James Beard Award winner, now creating luxury hospitality experiences. On magnetic nails, Lady Gaga concerts, and a perfect bite of crème fraîche with Lipton French onion dip, lumpfish caviar, and a potato chip 26:00 - Johnny Hernandez: Best Chef Mountain nominee, Denver, traditional Mexican cuisine. On representing Denver and Mexico and a perfect bite of molote in the Centro Historico in Oaxaca 32:00 - Finn Walter and Audrey Walter: Best Chef Texas nominee, The Nicolette, Lubbock Texas. On a burgeoning food scene and a perfect bite of green chile posole from Old Mexico Grill in Santa Fe 37:00 - Chris Shepherd and Lindsey Brown: Southern Smoke Foundation, 2026 Impact Luncheon honorees. On mental health access for hospitality workers and perfect bites of the Monteverde meatball and a homemade grilled cheese 45:00 - Omar Tate and Cybille St. Aude-Tate: Best Chef Mid-Atlantic nominees, Honeysuckle, Philadelphia. On memory, storytelling through food, and perfect bites of acorn bread and the first strawberry from the farm 53:00 - Lee Anne Wong: 2026 James Beard Awards Committee member. On the diversity of this year's nominees and a perfect bite of tonkatsu from Budagumi in Tokyo 57:30 - Andrew Zimmern: Host of the 2026 James Beard Media Awards, Substack author of Spilled Milk. On overcoming nerves and a perfect bite of a fried chicken thigh 1:02:30 - Ope Amosu: Best Chef nominee, ChòpnBlọk, Houston, modern West African cuisine. On making culture accessible and a perfect bite of Buka stew 1:06:00 - Sam Toia: President and CEO, Illinois Restaurant Association. On keeping the James Beard Awards in Chicago through 2028 and culinary tourism 1:10:00 - Joe Cash: Best Chef Southeast nominee, Scoundrel, Greenville South Carolina. On classic French bistro in a burgeoning food city and a perfect bite of pristine uni 1:13:00 - Michael Tusk: Outstanding Chef nominee, Quince, San Francisco. On Joe Sasto's time at Quince and a perfect bite of a croque monsieur at Harry's Bar in Venice 1:22:30 - Erick Williams: Virtue, Chicago. On Midwest nice, team-first hospitality, and a perfect bite of Nancy Silverton's pizza dough recipe 1:23:00 - Nancy Silverton: 2026 James Beard Lifetime Achievement Award winner. On not going anywhere and a perfect bite of crusty, flavorful bread 1:30:00 - Vinnie Cimino: Best Chef Great Lakes nominee, Cordelia and ROSY, Cleveland. On bringing the whole team to Chicago and a perfect bite of the bread service at Monteverde 1:37:00 - Historia: Filipino pop-up, Las Vegas. On marrying journalism and food to bring Filipino origin stories to life 1:38:30 - Closing reflections, Soul and Smoke in the press room, and Mayor Brandon Johnson arriving Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  7. Jun 25

    Foodbevy: Building a Community of 5,000 CPG Founders

    Some people learn about the food industry from the outside. Jordan Buckner learned it from all sides at once, and then built the community he wished had existed while he was figuring it out. Jordan Buckner is the founder of Foodbevy, a community and resource platform now reaching over 5,000 CPG founders and food and beverage professionals, and of Joyful Co., a corporate gifting company built around emerging CPG brands. But before all of that, he was a fifth grade entrepreneur selling Airhead candies out of his cargo pants, a high schooler running a student-operated coffee shop with a $4,000 grant, an architecture student with two degrees from Michigan and Illinois, and the founder of not one but two simultaneous CPG businesses: ChopBox, a meal kit company, and TeaSquares, a green tea energy snack that made it into Whole Foods Chicago in its first four months.  In this episode, host Sarah Perkins sits down with Jordan for one of the most candid, educational, and genuinely warm conversations about what it really takes to build in the CPG space. From a childhood surrounded by entrepreneurship on every side, to the night he collapsed on his kitchen floor in a panic attack and his wife helped him see that TeaSquares had to end, to the decision to build Foodbevy with an intentional stress level of 2 out of 10 and no plans to sell, Jordan is one of the most honest voices in food and beverage today. He also pulls no punches on the structural realities of the CPG industry: Why it is stacked against brands from the start, how distributors and retailers hold all the leverage, what AI is actually doing for small founders right now, and why building a personal mission statement might be the most important thing any founder can do before building a product. In this episode, we cover: Growing up surrounded by entrepreneurship on every side: a grandmother with a grocery store, a dad with grocery stores in Chicago, and a mom who got her culinary degree and ran a catering businessSelling Airhead candies out of cargo pants in fifth grade and his mom's leftover cookies in high schoolOpening a student-run coffee shop at Whitney Young High School with a $4,000 grant from the parents associationStudying architecture at University of Michigan and University of Illinois with a dual MBAWhat architecture taught him about creativity within constraints and entrepreneurshipChopBox: a meal kit business born during an internship in Michigan, run out of his mom's commercial kitchenTeaSquares: green tea energy snack bars made from puffed millet, almonds, and pepitas that got into Whole Foods in four monthsWhy having too many points of differentiation created a moat that kept customers out rather than competitorsRunning two CPG businesses simultaneously and almost everything himselfThe night he fell to his kitchen floor in a panic attack and finally realized something had to changeShutting down TeaSquares during COVID after corporate office revenue disappeared overnightWhy the CPG industry is structurally stacked against brands: retailers, distributors, and leverageSuja paying $1 million in slotting fees and getting cut six months laterOne point of differentiation being the right answer instead of white spaceFounding Foodbevy during COVID with a small membership fee and a founder meetup modelFounding Joyful Co. with a COVID relief box for first responders that became a corporate gifting businessHow Foodbevy has evolved: 250+ podcast episodes, webinars, articles, and a retail buyer directoryThe shift in CPG from e-commerce back to retail and what that means for founders right nowAI for CPG brands: three founders using Claude to build dashboards, sales analysts, and full business softwareHis conscious decision to run Foodbevy at a stress level of 2 out of 10, with no plans to sellHis daughter at age three pretend-negotiating with UPS and running her own art marketCreating a personal mission statement as the foundation of every business decision Find Jordan and Foodbevy: Website: foodbevy.comInstagram: @foodbevyLinkedIn: Jordan BucknerJoyful Co: joyfulco.com Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

  8. Jun 18

    Laura Scherb: Food Photography, Cookbooks and Community

    In a world full of AI generated images, there is still nothing quite like a photo that makes you stop scrolling and say: Is that for real? Laura Scherb is the founder of Page and Plate Studio, a food photography and styling business that brings CPG brands, cookbook authors, and editorial projects to life through imagery so textural and rich it practically pops off the page. She is also the co-founder of Kitchen Sink Studio alongside pastry chef Emily Spurlin, a board member of Les Dames d'Escoffier of Chicago, and a two time IACP Photography Award finalist whose still life recreation of a 1600s oil painting stopped Sarah cold the first time she saw it. In this episode, host Sarah Perkins sits down with Laura for a warm and detailed conversation about what it actually takes to create the images that sell cookbooks, CPG products, and entire brands. From two grandmothers who shaped her relationship with food in completely different ways, to dying mashed potatoes green as a kid, to a decade long journey from governmental disaster relief consulting to picking up a Canon Rebel and never looking back, to the strobe lights that finally unlocked her signature style. Laura also pulls back the curtain on what a five day, 35 recipe cookbook shoot actually looks like, how she prices her work fairly for both herself and founders, and why she believes investing in real photography is always worth the wait. Plus a peek into Kitchen Sink Studio's culinary retreats, including an upcoming trip to Normandy with eight women this fall. In this episode, we cover: Two grandmothers, two completely different food philosophies, and how both shaped Laura's path into foodDying mashed potatoes green, pink, and blue as a kid and an early lesson in edible colorStudying writing at Carnegie Mellon and picking up her first camera, a Canon Rebel, while travelingA career detour into governmental disaster relief consulting and what it taught her about professionalismStarting the Page and Plate food blog, pairing books with meals, and dabbling in cateringThe moment she realized photography was the piece brands needed mostGoing all in on Page and Plate Studio in 2017 with a six month bet on herselfLil' Bucks and Emily Griffith: An early client relationship that has lasted nearly a decadeThe trial and error of self-teaching photography, manual settings, Capture One, and artificial lightingHow strobe lights and learning to manipulate light unlocked her signature textural styleWhy travel and changing scenery keeps her creative inspiration freshBehind the scenes of a commercial CPG shoot versus an editorial cookbook shootWhat a five day, 35 recipe cookbook shoot actually looks like, recipe by recipePricing fairly: Flexible payment structures and understanding where founders are coming fromPaying it forward: How other women photographers helped her get startedTwo IACP Photography Award finalist pieces, including a recreated 1600s oil painting still lifeKitchen Sink Studio with Emily Spurlin: Culinary retreats in the Driftless region of Wisconsin and an upcoming trip to NormandyHer honest take on AI in food photography and content creationAdvice for founders: find your people and ask for help Find Laura and her work: Instagram: @pageandplatestudioKitchen Sink Studio: @kitchensinkstudiosWebsite and portfolio: pageandplate.comSubstack: pageandplate.substack.com Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

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Trailer

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About

Your fusion of food and entrepreneurship, The Perfect Bite brings you inspiring conversations with chefs, restaurateurs, CPG brand founders, food tech founders, and more in the food and beverage industry, highlighting their experiences and how they've cooked up something new. From emerging brands to established business owners, you'll learn from the best entrepreneurs in food, beverage, hospitality, and agriculture about how they started their businesses, what problems they're solving, the tough times they've overcome, and their best advice for entering these industries or starting your own business. We end each episode with the world's best and hardest question: What is your perfect bite?

Information

  • Creator
    Sarah Perkins
  • Years Active
    2025 - 2026
  • Episodes
    73
  • Rating
    Explicit
  • Copyright
    © Sarah Perkins
  • Show Website
    The Perfect Bite