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Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations.
Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate vegetable dishes. Tune in for Joe’s insights on culinary creativity, low-waste cooking, and embracing plant-based meals—whether for a day or a lifetime.
JOE YONAN
Buy the books Mastering the Art of Plant-Based Cooking and Cool Beans
Joe on Instagram and Threads
Joe's Website
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In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making.
[00:02:04] - The inspiration behind German Heritage Baking and the importance of preserving tradition[00:06:04] - The art of intuitive baking and tips for experimenting with liqueurs and alternative ingredients[00:10:00] - Challenges of baking traditional German recipes with American ingredients[00:25:00] - Creative ways to adapt classic recipes using local ingredients like macadamia nuts[00:27:57] - Heidrun's experience in creating videos for her recipes and how technology helps share old-world baking techniques
She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—adding QR codes that link to her own instructional videos.
Highlights & Timestamps:Heidrun Metzler
Buy the book German Heritage Baking
Heidrun on Instagram, Vimeo and YouTube
Heidrun's Website
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In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you.
BEN MIMS
Buy the book Crumbs
Ben Mims on Instagram & Threads
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In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide, aimed at helping aspiring and current personal chefs build and grow their businesses.
The new podcast will feature practical tips, industry insights, and interviews with experts, alongside some of the most valuable content from Chefs Without Restaurants. Personal Chef Business Startup Guide will debut in January 2025, and Chefs Without Restaurants will return with new episodes in early 2025.
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In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram.
They dive into Owen’s love for sandwiches, how he defines a sandwich (spoiler: a hot dog is a sandwich!), and his process for turning classic dishes into fun, new creations. Along the way, they discuss the challenges of creating engaging food content, what it’s like working with other culinary creators, and how Owen is expanding beyond sandwiches with longer-form videos on YouTube.
Tune in to hear more about Owen’s unique background, including his Italian and Chinese heritage, and what it’s like to collaborate with icons like Martha Stewart and Giada De Laurentiis.
Key Points:
The early inspiration for Owen’s sandwich creations and how his love for food started with his Italian nonna’s simple Nutella sandwiches.Owen’s path from hospital dietary aide to viral social media creator.The surprising role “luck” played in launching his food career, and why a chicken bacon avocado sandwich changed everything.Owen’s thoughts on sandwich bread, including his love for sourdough baguettes, and the challenges of air pockets in artisan bread.Owen’s creative process for sandwich recipes and the balance of classic flavors with personal twists from his heritage.How Owen handles failed recipe experiments, and why he won’t be making cold lamb sandwiches again any time soon!What Owen believes about expanding into long-form content on YouTube and why short-form video is still the best way to gain traction.
OWEN HAN
Owen's Instagram and TikTok
Buy Owen's Cookbook Stacked
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In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging.
Sarah shares her journey of building Broma Bakery into a thriving business, as well as her approach to creating recipes that are as delicious as they are accessible. In addition, we dive deep into the development of her cookbook Sweet Tooth, which features a range of recipes from quick weeknight treats to more elaborate desserts for special occasions. Whether you're a home baker, a food blogger, or simply love sweets, this episode offers valuable insights into the world of food blogging and content creation.
Topics Discussed:
Sarah’s journey from photography to baking and bloggingThe evolution of food blogs and the influence of social mediaHow Sarah balances photography, recipe development, and SEOThe creation and development of her cookbook Sweet ToothTips for bakers on recipe development and photography
SARAH FENNEL
Sarah's Website, Instagram and TikTok
Buy Sarah's cookbook Sweet Tooth
Meet Sarah on her book tour
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In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years.
Key Discussion Points:
Leading a major New York City kitchen at a young age and working under culinary icons like Charlie Palmer.The shift from hands-on cooking to becoming a restaurant entrepreneur and coach.The role of creativity in making use of byproducts, with dishes like Pastrami Salmon and Spinach Root.The changing culinary landscape, from fine dining to fast-casual concepts.Advice for up-and-coming chefs, including team building and embracing a lifestyle of continuous learning.Challenges of maintaining passion in an industry that’s becoming increasingly Instagram-centric.Supporting local restaurants and independent chefs.DAVID BURKE
David's Website, Instagram, Facebook Page
David's Restaurants
Get David's Cookbook
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In this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, Maypop, and the newly opened Italian restaurant, Tana. Michael shares his journey from attending culinary school to working at Restaurant August, and eventually opening his own restaurants.
The discussion delves into the complexities of the restaurant industry, including the financial and operational challenges of running multiple establishments, the ongoing debate between sourcing local versus commodity ingredients, and the evolving culinary scene in post-pandemic New Orleans. Michael also offers candid advice for aspiring chefs and restaurateurs, discussing the balance between passion and practicality in the culinary world.
MICHAEL GULOTTA
Instagram for Michael, MoPho, Maypop and Tana
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In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022.
Jeremy shares his journey from working in some of New York’s finest kitchens, to how his Hungarian heritage inspired him to open Agi’s Counter. We dive deep into his modern interpretations of traditional Hungarian dishes, the personal stories behind his cookbook, and how family traditions have influenced his career. Jeremy also discusses his approach to cooking, how his Hungarian-Jewish roots shape his dishes, and the importance of maintaining authenticity while innovating in the kitchen.
JEREMY SALAMON and AGI's COUNTER
Find Jeremy, Agi's Counter and Pitts on Instagram
The Agi's Counter Website
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In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles.
They discuss the intersections between music and food, the challenges of maintaining a vegan lifestyle on tour, and how Aaron's passion for cooking evolved from necessity to a full-blown career. Whether you're into punk rock, vegan cuisine, or just love a good story of following your passion, this episode has something for you.
For anyone in the Los Angeles area, Aaron will be hosting his first-ever pop-up at the beloved vegan bakery Baker’s Bench on September 17th. The evening will be an extension of Meal Ticket, as he’ll be cooking up a limited menu of fan-favorites from the meal delivery service.
AARON ELLIOTT and MEAL TICKET
Find Aaron and Meal Ticket on Instagram
The Meal Ticket Website
Recipe for Aaron's Vegan Pumpkin GnocchiCHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, Chris Spear is joined by Glenn Roberts, the founder of Anson Mills, a company renowned for its dedication to preserving landrace crops and advancing sustainable farming practices. Glenn shares his fascinating journey from a career in restaurant design and management to becoming a passionate advocate for biosecurity and traditional farming methods.
Topics Discussed:
The Importance of Landrace Crops: A deep dive into what landrace crops are, their significance in agriculture, and why preserving these varieties is crucial for food security and biodiversity.Sustainable Farming Practices: The challenges and rewards of growing heritage grains like Carolina Gold rice, and how polyculture and biosecurity play a role in modern farming.The Intersection of Traditional Farming and Modern Challenges: Glenn and Chris explore the impact of climate change on farming and the importance of maintaining traditional agricultural practices in a rapidly changing world.Polycropping and Agricultural Diversity: How planting multiple crops together can enhance soil health, increase yield stability, and provide a more resilient farming system.The Role of Community in Sustainable Agriculture: Glenn shares insights on how local communities can engage with and support sustainable farming practices, and the importance of understanding where our food comes from.GLENN ROBERTS and ANSON MILLS
The Anson Mills Website
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Anson Mills on Instagram, Threads and FacebookCHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen. Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms.
In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing a personal brand. John discusses the challenges and rewards of building a food personality, the importance of authenticity, and the process of creating engaging content. Whether you're an aspiring food influencer or a seasoned professional, this episode offers practical advice to elevate your content, and possibly boost your following.
JOHN KANELL and PREPPY KITCHEN
Preppy Kitchen YouTube
Preppy Kitchen Instagram
Preppy Kitchen Website
Preppy Kitchen Facebook
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In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen.
Part 2 of our conversation, which focuses exclusively on the business of food content creation, can be found here.Topics Discussed:
Transition from teaching to becoming a cooking personalityCooking with kids and making family meals enjoyableTime-saving kitchen hacks and tipsSpecial diets and adaptable recipesJohn’s favorite go-to family meal for busy nightsBehind the scenes of creating food content
JOHN KANELL and PREPPY KITCHEN
Preppy Kitchen YouTube
Preppy Kitchen Instagram
Preppy Kitchen Website
Preppy Kitchen Facebook
Buy the book Preppy Kitchen Super Easy
John's Fudge RecipeCHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix for part 2 of their discussion on marketing and branding. You can find part 1 here. Meghan's a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own full-service creative agency, BeeCat Creative.
They explore how to effectively manage client expectations, the importance of automating processes to save time, and how to strike a balance between providing excellent service and maintaining personal boundaries.Meghan shares insights from her extensive experience in creative strategy, discussing the value of nurturing customer journeys and creating authentic brand experiences. The conversation also touches on the pitfalls of social media marketing, the importance of quality over quantity, and how businesses can stand out by being true to their values.
MEGHAN KIX & BEECAT CREATIVE
BeeCat Creative Website
BeeCat Creative Instagram
Meghan Kix on Instagram
Meghan's Portfolio of Awesomeness
Playlists That Don't SuckCHEFS WITHOUT RESTAURANTS
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Things mentioned: Kevin Kelly's 1,000 True Fans and Alex Hormozi talking about monetizing a small followingSupport the show
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In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix, a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own creative agency, BeeCat Creative. They delve into the essentials of branding, the importance of knowing your target audience, and the challenges of balancing creative integrity with client demands. Whether you’re looking to start your own business, or you're an entrepreneur looking to refine your brand, this episode is packed with valuable insights and practical advice.
MEGHAN KIX & BEECAT CREATIVE
BeeCat Creative Website
BeeCat Creative Instagram
Meghan Kix on Instagram
Meghan's Portfolio of Awesomeness
Playlists That Don't SuckCHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture.
Topics Discussed:
Steve's Journey: Steve recounts his eclectic career path, including his time as a web designer, leading up to his discovery and passion for heirloom beans.Heirloom Beans: The unique qualities of heirloom beans, their flavors, and the significance of preserving these varieties.Entrepreneurial Insights: Steve and Chris discuss the challenges and rewards of starting a business later in life, emphasizing that success can come at any age.Cooking Tips: Steve provides practical advice on cooking beans, including soaking methods, using pressure cookers, and the benefits of cooking with clay pots.Health and Nutrition: The nutritional benefits of beans and tips for those who may experience digestive discomfort.Bean Club: An inside look at Rancho Gordo's popular Bean Club, which boasts a waitlist of 30,000 people eager to join.
STEVE SANDO & RANCHO GORDO
Rancho Gordo Website
Racho Gordo Instagram and Threads
Order The Bean Book
The Cooking with Clay Facebook GroupCHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched.
What You'll Learn:
Carolyn's Journey: How Carolyn Phillips got into Chinese cuisine through her study of the language and her experiences in Taiwan.Regional Cuisines: A detailed exploration of the various regional cuisines of China, their unique ingredients, and cooking techniques.Dim Sum Insights: Understanding the art of dim sum and Carolyn's recommendations for must-try dim sum dishes.Chinese Desserts and Baking: A sneak peek into Carolyn's upcoming book, The Art of Chinese Baking, and the often overlooked world of Chinese desserts.Cooking Tips: Practical advice from Carolyn on how to elevate your Chinese cooking at home, including her recommendations for essential ingredients to buy at stores like H Mart.
CAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - EaterCHEFS WITHOUT RESTAURANTS
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Today, I’m diving into a unique and cost-effective marketing strategy that has worked wonders for my personal chef business: using your vehicle as a mobile billboard. If you're a service-based business owner, you’ll want to hear about this!
Introduction to Vehicle Marketing: Learn why using your vehicle as a mobile billboard can be a game-changer for your business.My Experience and Setup: I share the details of how I set up my car with magnets, a QR code, and business card holders, and the costs involved.Tracking Effectiveness: Discover how tracking your marketing efforts can help you understand what works best for your business.Real-Life Examples: Hear about my experiences parking in strategic locations and the results I've seen.
Episode Highlights:Links Mentioned:
Vistaprint Magnets (I used 12 X 24)Amazon Business Card HoldersLink to Visual Aids in Google Drive
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In this mini-episode of Chefs Without Restaurants, host Chris Spear is joined by the acclaimed author Carolyn Phillips to discuss the art of writing a successful cookbook. Known for her works such as At the Chinese Table, All Under Heaven, The Dim Sum Field Guide, and the upcoming The Art of Chinese Baking, Carolyn shares invaluable insights for aspiring cookbook authors.
Carolyn’s advice to write about what you know deeply and to ensure that your cookbook offers something new and unique.The importance of respecting and accurately representing the culture of the cuisine you are writing about.Practical tips on using the metric system in recipes and why it’s essential for precision, especially in baking.Insights into the publishing world, including the benefits of starting with magazine articles to build your confidence and credibility.
With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched. This episode is packed with tips on creating a high-quality cookbook, the importance of understanding the culture behind the cuisine, and the practicalities of publishing.
Highlights:Resources Mentioned:
Books on writing: Bird by Bird by Anne Lamott, On Writing by Stephen King.Websites: Eat Your Books, CKBK.Kitchen tool: Ozeri Digital Kitchen ScaleCAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - EaterCHEFS WITHOUT RESTAURANTS
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This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office."
Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into the culinary world, turning a 30-second cold open into a culinary journey that includes a best-selling chili cookbook and an upcoming barbecue book.
On the show, we dive deep into Brian’s experiences on "The Office," uncovering the behind-the-scenes magic that made the show a cultural phenomenon. We discuss the initial fears of cancellation, the unique documentary-style filming, and why the show still resonates with audiences today.
We also explore the famous chili episode, discussing how it was conceived, what went into filming that messy, memorable scene, and how it led to Brian’s unexpected foray into the culinary world. Brian shares his adventures at chili cook-offs, the diversity of chili recipes, and his tips for creating the perfect pot of chili.
But the culinary talk doesn’t stop there. Brian shares his love for barbecue, his favorite techniques and recipes, and the communal joy of outdoor cooking. Whether it’s grilling with friends or perfecting a tri-tip, Brian’s passion for cooking shines through.
BRIAN BAUMGARTNER
Buy Brian's books Seriously Good Chili Cookbook and Seriously Good Barbecue Cookbook as well as Welcome to Dunder Mifflin: The Ultimate Oral History of The Office
Brian's Instagram and TikTok
Brian's podcast: Off the Beat with Brian BaumgartnerCHEFS WITHOUT RESTAURANTS
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