OM DENNE PODCAST 🔗
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!
Værter:
Opdateringsfrekvens:
every 33 days
Gennemsnitlig lydlængde:
44 minutes
Gæsteinterviews
Har sponsorer
Engelsk
USA
262 episoder
siden 19. november 2019
episodic
AUDIENCE OF THIS PODCAST 🔗
~89.71% of listeners are from United States.
🇺🇸
US
89.71%
🇸🇬
SG
3.85%
🇮🇳
IN
1.28%
🇵🇭
PH
0.64%
🇨🇦
CA
0.64%
🇽🇰
XK
0.64%
🇫🇷
FR
0.64%
🇷🇴
RO
0.32%
🇳🇱
NL
0.32%
🇬🇧
GB
0.32%
🇧🇩
BD
0.32%
🇺🇦
UA
0.32%
🇫🇮
FI
0.32%
🇷🇸
RS
0.32%
🇯🇵
JP
0.32%
Others
0.04%
* Data source: directly measured on Listen Notes. i realtid
SENESTE EPISODE 🔗
This week on Chefs Without Restaurants, Chris Spear talks with inventor Scott Heimendinger, founder of Seattle Ultrasonics and co-founder of Sansaire. If you've ever cooked sous vide at home or followed Modernist Cuisine, there's a good chance you've used, or been influenced by, Scot…
SØG BLANDT TIDLIGERE EPISODER
Søg efter gamle afsnit af Chefs Without Restaurants.
SIDSTE EPISODER 🔗
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. C…
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This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years…
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“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washing…
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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, Ja…
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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 co…
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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, c…
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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 Ch…
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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.…
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 i…
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