BU BÖLÜM HAKKINDA
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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, 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
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Podcast with Top Chef Season 22 contestant Lana Lagomarsini
CHEFS WITHOUT RESTAURANTS
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Chris Spear's personal chef business Perfect Little Bites
PERSONAL CHEF BUSINESS STARTUP GUIDE
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