109 episodes

Inside the minds of the world’s top chefs and how they source the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers.

Ingredient Insiders: Where Chefs Talk The Chefs' Warehouse

    • Arts
    • 5.0 • 79 Ratings

Inside the minds of the world’s top chefs and how they source the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers.

    From the Archive: Octopus: Chef Brad Rubano & MARKFOODS FAO 34

    From the Archive: Octopus: Chef Brad Rubano & MARKFOODS FAO 34

    The popularity of eating octopus has grown in recent years. It a global delicacy consumed by most cultures and considered an important protein source in coastal communities around the world. But preparing octopus is key as it can be tough if not tenderized. Chef Brad Rubano of Seaspice Miami, discusses the modern approach to grilling octopus and why it's a top-seller at restaurants today. MARKFOODS, a sustainable seafood partner of The Chefs' Warehouse, is among the most respected suppliers of octopus in the US, sourcing premium-quality, wild-caught product straight from the seas of Spain, aka FAO 34, a regional fishery designated by the Food and Agriculture Organization (FAO) of the United Nations.

    Follow @seaspicemia @markfoodsinc @wherechefesshop @ingredientinsiders

    In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

    • 30 min
    From the Archive: Salt: Melissa Clark & Jacobsen Salt

    From the Archive: Salt: Melissa Clark & Jacobsen Salt

    There are few ingredients you will find in every single chef's kitchen. Across cuisines, styles, and preferences, there may be none as fundamental as salt.

    Gracing us for a second time is food journalist, cookbook author, and New York Times columnist Melissa Clark in our New York studio. Melissa, John, & Andrea discuss the history of salt and how they like to implement it into their recipes and cooking.

    Then we travel to the Oregon coast to speak with Jacobsen Salt founder Ben Jacobsen. We sit outside the salt factory when Ben details how he got into the salt business, how Jacobsen produces their salt, and why it is a pivotal part of cuisine.

    Watch our interview on YouTube HERE!

    Follow @clarkbar @jacobsensaltco @ingredientsinsiders @wherechefsshop

    In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

    • 57 min
    From the Archive: Charcuterie: Sébastien Espinasse & Fabrique Délices

    From the Archive: Charcuterie: Sébastien Espinasse & Fabrique Délices

    Join us on Ingredient Insiders as we sit down with Sébastien Espinasse, President of Fabrique Délices, the artisans behind exceptional charcuterie. Join hosts John Magazino and Andrea Parkins as they explore the diverse world of charcuterie ingredients, from mouthwatering pâtés and mouses to an array of premium meats that have made Fabrique Délices a name synonymous with culinary excellence.


    In this episode, Sébastien unveils the secrets and craftsmanship that go into curating Fabrique Délices's renowned offerings. Delve into the nuances of flavor profiles, textures, and the dedication to quality that has defined the brand for years.


    Sébastien shares insights into Fabrique Délices's latest venture – plant-based pâtés. Learn about the innovative process of creating plant-based alternatives that retain the essence of traditional charcuterie, catering to a growing demand for delicious and sustainable options.


    Whether you're a seasoned chef, a charcuterie enthusiast, or simply someone with an appreciation for the finer tastes in life, this episode of Ingredient Insiders promises to be a feast for your senses. Join us as we celebrate the artistry of charcuterie and explore the cutting-edge flavors shaping the future of Fabrique Délices.


    Watch our interview on YouTube HERE!


    Thank you to our Season Five sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.


    Follow @fabrique_delices @ingredientsinsiders @wherechefsshop

    In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/


    Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

    • 26 min
    From the Archive: American Cheese: Chef Eric Greenspan & New School American Cheese

    From the Archive: American Cheese: Chef Eric Greenspan & New School American Cheese

    Take a deep dive into the world of American cheese with renowned Chef Eric Greenspan. Join us as Chef Greenspan shares his passion for this beloved dairy product and introduces us to his groundbreaking venture, New School American Cheese.

    American cheese has long been a staple in households across the nation, but Chef Greenspan is here to challenge everything you thought you knew about it. With his culinary expertise and innovative approach, he's taking American cheese to a whole new level. Tune in as he reveals the secrets behind his artisanal creations and the story behind the founding of New School American Cheese.

    From classic grilled cheese sandwiches to gourmet mac and cheese, Chef Greenspan discusses the versatility of American cheese and its potential to elevate your culinary creations. Whether you're a seasoned chef or a home cook looking to enhance your dishes, this episode is sure to leave you inspired and hungry for more.

    Watch our interview on YouTube HERE!

    Thank you to our Season Six sponsor, Bazzini Nuts! For more information, visit their website: https://www.bazzininuts.com/.

    Follow @chefgreeny @eatnewschool @ingredientsinsiders @wherechefsshop

    In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

    Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

    • 40 min
    From the Archive: Morel Mushrooms: Chef James Kent & Foods In Season

    From the Archive: Morel Mushrooms: Chef James Kent & Foods In Season

    Today's episode is a special tribute to Chef Jamal James Kent who passed away recently at the age of 45. We so enjoyed having Chef Kent on the show and wanted to once again share his love of cooking with our audience.

    If there ever was an ingredient that played hard to get, it is the morel. Yet this elusive mushroom, available only for a short time in spring, is highly desirable among chefs who value their deliciously forest-like, nutty taste and meaty texture with honeycomb patterns that soak up the flavors of sautés and sauces. Find out what makes this forage-to-table ingredient so special. Joining us are Chef James Kent, owner of Saga, Overstory and Crown Shy, and Johnny Anderson, founder of Foods in Season, a second-generation mushroom forager.

    Follow @chefjameskent @saga_nyc @CrownShynyc @overstory @foodsinseason @wherechefesshop @ingredientinsiders

    In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com

    • 49 min
    Gluten-Free Flour: Thomas Keller

    Gluten-Free Flour: Thomas Keller

    Join Ingredient Insiders for an extraordinary episode featuring world-renowned chef Thomas
    Keller, the visionary proprietor of The French Laundry, Per Se, Bouchon, Bar Bouchon, Bouchon
    Bakery, and Ad Hoc. John and Andrea engage in a rich conversation with Chef Keller about his
    groundbreaking contributions to the culinary world.

    In this episode, Chef Keller shares the story behind the creation of Cup4Cup, his innovative
    gluten-free flour company. Discover the inspiration and development process that led to a
    product revolutionizing gluten-free baking, and learn about the best recipes and applications for
    Cup4Cup flour from the master chef himself.

    The discussion also explores the evolution of American dining culture over the past few
    decades, offering insights into how tastes and trends have changed and what lies ahead for the
    culinary landscape. Chef Keller reflects on his illustrious career and highlights some of the
    amazing chefs who have trained under him and gone on to achieve great success in their own
    right.

    Whether you're a culinary enthusiast, a professional chef, or someone with a passion for fine
    dining, this episode offers a fascinating glimpse into the mind of one of the most influential chefs
    of our time. Tune in for an inspiring and informative conversation with Thomas Keller.

    Watch our interview on YouTube HERE!

    Thank you to our Season Six sponsor, Bazzini Nuts! For more information, visit their website:
    https://www.bazzininuts.com/.

    Follow @chefthomaskeller @cup4cup @ingredientsinsiders @wherechefsshop

    In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying
    high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

    Produced by Gotham Production Studios. Find them on Instagram: @gothamproductionstudios

    • 35 min

Customer Reviews

5.0 out of 5
79 Ratings

79 Ratings

Redondo Beach surf girl ,

5 star

Obsessed with this podcast!!!! Love every minute of your episodes!👏👏👏

RockvilleBenny ,

Great podcast if you love to cook or eat

Very cool concept to go deep on singular ingredients. Take a listen, you’ll learn something and get inspired.

ScarletMay ,

Love this podcast!

As someone who loves and appreciates the artistry of food but isn’t particularly good at making it, I love this podcast for a lot of reasons. John & Andrea have a great way of weaving the conversation with the chef to speak about ingredients/concepts in a way I can understand. After listening I feel inspired to give ingredients I’ve never tried or even heard of a chance just because of how passionate the chef & vendors are of it. Great concept and can’t wait to hear more!

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