최고 Ben Salamon 팟캐스트 (2024)

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Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs 55:29

7d ago55:29

55:29

Send us a text 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 co…

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Big Changes Ahead: What’s Next for Chefs Without Restaurants 5:27

13d ago5:27

5:27

Send us a text 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, P…

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The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook 37:10

21d ago37:10

37:10

Send us a text 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…

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Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel 57:37

27d ago57:37

57:37

Send us a text 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 sha…

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Chef David Burke on Creativity, Craftsmanship and Culinary Innovation 33:09

1M ago33:09

33:09

Send us a text 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…

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Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta 56:04

1M ago56:04

56:04

Send us a text 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.…

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Reimagining Hungarian Cuisine with Chef Jeremy Salamon of Agi’s Counter 47:45

2M ago47:45

47:45

Send us a text 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 nomi…

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From Punk Drummer to Vegan Private Chef: Aaron Elliott’s Culinary Journey 58:04

2M ago58:04

58:04

Send us a text 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 …

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Exploring Landrace Heirloom Grains & Sustainable Farming | Glenn Roberts of Anson Mills 1:21:26

2M ago1:21:26

1:21:26

Send us a text 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 passiona…

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The Business of Food Content Creation with Preppy Kitchen’s John Kanell 15:42

2M ago15:42

15:42

Send us a text 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…

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Super Easy Recipes with Preppy Kitchen's John Kanell - Part 1 31:37

3M ago31:37

31:37

Send us a text 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 cove…

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Navigating Client Communication and Building Authentic Brands with Meghan Kix of BeeCat Creative - Part 2 41:04

3M ago41:04

41:04

Send us a text 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…

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Mastering Your Brand with Meghan Kix: A Deep Dive into Marketing and Branding for Food Entrepreneurs - Part 1 37:12

3M ago37:12

37:12

Send us a text 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 cha…

1
Heirloom Beans and Beyond: Inside Rancho Gordo with Steve Sando 40:32

4M ago40:32

40:32

Send us a text 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 benef…

1
Exploring Chinese Gastronomy with Carolyn Phillips 59:19

4M ago59:19

59:19

Send us a text 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 anyo…

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How to Market Your Business by Using Your Car as a Mobile Billboard 8:46

5M ago8:46

8:46

Send us a text 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! Episode Highlights: Introduction to Vehicle Marketing: Learn why using your vehicle as a mobil…

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Advice For Writing a Better Cookbook from All Under Heaven's Carolyn Phillips 14:53

5M ago14:53

14:53

Send us a text 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 …

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The Office’s Brian Baumgartner Spills the Beans on Chili and Barbecue 55:01

5M ago55:01

55:01

Send us a text 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 wo…

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Cooking with Pat Lee: A Food Content Creator's Journey 56:17

5M ago56:17

56:17

Send us a text 🎙️ This week on Chefs Without Restaurant I speak with Pat Lee, a food content creator and private chef who resides in Delaware. 💰 Pat started his career working in the financial industry. But in the early days of the Covid pandemic, he lost his job. Like many of us, he was spending a lot of time at home. Being unemployed, he was look…

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Using Pizza to Raise Awareness and Money for Muscular Dystrophy with The Real Billy Z 1:15:48

6M ago1:15:48

1:15:48

Send us a text This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L. …

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Modernist Cuisine, Sustainability, Culinary Traditions and More with Nathan Myhrvold 58:55

6M ago58:55

58:55

Send us a text This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree is in geophysics and space physics, and he did postdoc…

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Stolen Recipes, Scrapple, Bill Murray and Bad Service 19:39

7M ago19:39

19:39

Send us a text This week I'm sharing a clip from another podcast I was featured on a couple of years ago. I share a couple of funny stories that I've never shared before. The first story is about how actor Bill Murray inadvertently ruined my anniversary dinner. I love Bill, and this isn't something he intentionally did, but the story relates to goo…

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Exploring Bottled-in-Bond Bourbon with Bernie Lubbers of Heaven Hill Distillery 46:13

7M ago46:13

46:13

Send us a text This week my guest is "the whiskey professor" Bernie Lubbers, Heaven Hill Distillery's national brand ambassador. If you want to learn more about bourbon, and one of America's oldest and best distilleries, this episode is for you. Bernie explains the criteria for bourbon, as well as the bottled-in-bond classification, something he's …

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Teaching Kids Culinary and Business Skills - The Fat Pastor Shawn Niles 42:41

7M ago42:41

42:41

Send us a text This week my guest is Shawn Niles (aka The Fat Pastor). Shawn started his church in 2015, but his love of cooking led him to competing on MasterChef in 2016. What chef Gordon Ramsay told him would change his life forever. Wanting to combine his two passions, Shawn started a program for at-risk youth in Yakima, WA called Urban Kitchen…

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Make Better Pizza at Home with Women's Pizza Month Founder Christy Alia 46:00

8M ago46:00

46:00

Send us a text This week my guest is pizza maker and founder of Women’s Pizza Month Christy Alia. Women's pizza month is an online party taking place the whole month of March on Instagram. Of course, you can follow along by checking out the hashtag #WomensPizzaMonth. Christy wanted to shine a spotlight on many of the women in pizza, so she took to …

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Talking About The Chef Conference with Founder Mike Traud 38:26

8M ago38:26

38:26

Send us a text This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th. Some of this year's gue…

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Perseverance and Adaptation - Christine Van Bloem of The Empty Nest Kitchen 45:04

8M ago45:04

45:04

Send us a text This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her h…

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Beyond Contracts, Invoices, and Deposits: Creating a Less Transactional Experience 8:08

8M ago8:08

8:08

Send us a text In this week’s solo episode of Chefs Without Restaurants, host Chris Spear delves into the controversial yet effective business practices he's adopted for his personal chef business. Chris reveals how he's successfully run his culinary business without the reliance on contracts, invoices, or deposits, placing a significant emphasis o…

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The Chef Who's Feeding Oceanside's Houseless Community - Sunny Soto-Brisco of Sunny Street Outreach 58:48

9M ago58:48

58:48

Send us a text This week I have chef Sunny Soto-Brisco. With her wife, they started Sunny Street Outreach to cook and serve restaurant quality meals to the houseless and underserved communities in Oceanside, CA. They're currently working on fundraising for a mobile cafe trailer which, once open, will serve the Oceanside community with coffee and br…

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Caribbean Flavors with a Paleo Twist: Althea Brown’s Culinary Journey from Guyana to the US 1:01:54

9M ago1:01:54

1:01:54

Send us a text In this episode, Chris Spear interviews Althea Brown, creator of the popular blog Metemgee and author of Caribbean Paleo. Althea shares her journey from Guyana to the U.S., discussing how she’s preserving traditional Caribbean recipes while adapting them for the Paleo diet. They dive deep into the challenges of food blogging, includi…

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Taking a Creative, Culinary Approach to Craft Distilling with Scott Blackwell of High Wire Distilling Co (Part 2) 59:07

9M ago59:07

59:07

Send us a text This week I have part 2 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation starts with how and why he started the distillery. If you're interested in his entrepreneurial journey up to the point of starting the di…

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Serial Entrepreneurship in the Food and Beverage Industry with Scott Blackwell of High Wire Distilling Co (Part 1) 24:31

10M ago24:31

24:31

Send us a text This week I have part 1 of my conversation with Scott Blackwell, owner/distiller of High Wire Distilling Co in Charleston, SC which he runs with his wife Ann Marshall. This part of our conversation focuses on his entreprenurial journey up to the point of starting the distillery. Scott’s been a Ben & Jerrys distributor, owned a coffee…

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Processed Food, Faux Meat, Culinary Nostalgia, and Reading the Room with Tony Moore of Winning at Work 27:52

10M ago27:52

27:52

Send us a text This week on Chefs Without Restaurants I'm sharing part two of my conversation with Tony Moore. Tony is a seasoned marketing executive and the host of the "Winning at Work" podcast. I was a guest on his podcast, and this is a portion of that episode. Episode Highlights Using a blog as a tool for content marketing to provide people wi…

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Exploring Mexico's Rich Flavors with Chef Sarah Thompson of Casa Playa 40:09

10M ago40:09

40:09

Send us a text This week, we're venturing into the vibrant world of Mexican cuisine with executive chef Sarah Thompson of Casa Playa at Wynn Las Vegas. At Casa Playa, she presents a vibrant and creative menu featuring bright, California and Baja produce and seafood, woven together with a robust masa program–drawing upon her culinary expertise refin…

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Behind the Scenes of Pop-Up Dining with Chef Jonathon Merrick of Family Meal Boise 1:02:26

11M ago1:02:26

1:02:26

Send us a text In this episode we dive into the world of pop-up dining with Chef Jonathon Merrick of Family Meal Boise, an in-home pop-up restaurant he runs. You get a behind-the-scenes look at the challenges and triumphs of running the successful pop-up, and gain insights into menu creation, guest interactions, and the intricacies of hosting uniqu…

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Mastering the Grocery Aisle: Tony Moore on Food and Beverage Marketing 44:58

12M ago44:58

44:58

Send us a text This week on Chefs Without Restaurants we're diving into the world of food and beverage marketing with Tony Moore. Tony, a seasoned marketing executive and the host of the "Winning at Work" podcast, brings his extensive experience, sharing invaluable insights into the intricacies of brand marketing in the food industry. Episode Highl…

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Unlocking Business Potential with Alex Hormozi's 'More, Better, New' - Insights by Chris Spear 6:59

12M ago6:59

6:59

Send us a text In this solo episode, host Chris Spear delves into the 'More, Better, New' principle, a concept coined by entrepreneur Alex Hormozi. Chris applies this philosophy to his own business, discussing its impact on decision-making and efficiency, particularly in the realm of marketing his personal chef business. This episode offers valuabl…

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Get More Reviews for Your Business 7:37

12M ago7:37

7:37

Send us a text Do you want to get more reviews for your business? If so, this is the episode for you. I’ll tell you step-by-step how I started to get at least one review from almost every customer. This tactic uses printable QR codes, takes less than 15 minutes of work, and costs nothing. Listen to learn how you can employ this technique. Buy the T…

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Build and Grow Your Personal Chef Service with Larry Lynch of the USPCA 1:03:37

1y ago1:03:37

1:03:37

Send us a text This week, my guest this week is Larry Lynch, president of the United States Personal Chef Association. Topics Discussed: Food safety Regulations, the health department, and cooking in your home Customer acquisition Events and meal prep Pricing Chef-for-hire platforms and hireachef.com LARRY LYNCH AND THE UNITED STATES PERSONAL CHEF …

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What is Good Food? 10:57

1y ago10:57

10:57

Send us a text What is Good Food? On last week's podcast I spoke with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island. During our conversation we spoke about what "good food" is. This touched on seasonal cooking, and families …

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The Jacques Pépin Foundation and Culinary Education with Rollie Wesen 55:09

1y ago55:09

55:09

Send us a text This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island. Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundati…

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Competitive Cooking at the Highest Level with Chef Corey Siegel 58:54

1y ago58:54

58:54

Send us a text This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or. This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level. But you a…

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31: Trellick Tower 48:45

1y ago48:45

48:45

Join us for an West London extravaganza as we explore the iconic Trellick Tower and delve into the world of brutalist architecture. Our guest, Sam Gerson, is not only Ben's school friend but also his former housemate of 8 years. We discuss the history, significance, and unique features of Trellick Tower, a symbol of brutalist design that has left a…

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Exploring Maryland Foodways with Old Line Plate’s Kara Mae Harris 1:04:02

1y ago1:04:02

1:04:02

Send us a text This week I have Kara Mae Harris of the blog Old LIne Plate, where she's been exploring Maryland foodways since 2010. Last year, Kara released a book titled Old Line Plate, the same as her blog. It was a collection of some of her favorite posts throughout the years. But it’s more as a historical document, than a straightforward cookb…

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Tiffani Thiessen on Getting Creative with Leftovers, and Her New Cookbook Here We Go Again 41:32

1y ago41:32

41:32

Send us a text On this week's podcast we have Tiffani Thiessen. She’s probably best known for her roles as Kelly Kapowski on Saved By the Bell, and Valerie on Beverly Hills 90210. But today she’s not here to talk about acting. We’re talking about her new cookbook Here We Go Again (her second cookbook), which will be released on September 26th. The …

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Exploring Scottish Cuisine with Scotland's National Chef Gary Maclean 50:42

1y ago50:42

50:42

Send us a text On this week's podcast we have Scotland's national chef Gary Maclean, a role he was offered after winning season 16 of Masterchef: The Professionals. Gary recently released The Scottish Kitchen, a cookbook of traditional Scottish recipes adapted for a North American audience using ingredients they would be able to find. Topics Discus…

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Brad Leone on the Bon Appetit Test Kitchen and Launching His New YouTube Channel 57:10

1y ago57:10

57:10

Send us a text In this episode of Chefs Without Restaurants, we have Brad Leone. Brad is known for his prominent role at the Bon Appétit test kitchen. Over time, he climbed the ranks to become the Test Kitchen Manager. It was during this period that Brad's magnetic personality and cooking prowess shone through in the form of the video series It’s A…

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30: Buckler's Hard 40:25

1y ago40:25

40:25

Benjamin's Britain is back from a summer break and we are straight back to history class with our guest Hannah Gaventa, aka Ben's first manager turned friend. Hannah joins us to talk about a chilly January day to Buckler's Hard a hamlet in Hampshire. We discuss both its famous picturesque cottages, it's colonial links and its surprising World War T…

1
How Complacency Can Kill Your Business 9:40

1y ago9:40

9:40

Send us a text This week I want to talk about how complacency can kill your business (or at least hurt it). I run a personal chef business, and have been doing it for 11 years now. When I started out doing it on the side, I was a little scrappy. I did guerrilla marketing. I did a lot of networking. I was regularly sending out my email newsletter. A…

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Measurable Metrics For Success in the Kitchen, Structuring Your Business, and Finding Your Community with Justin Khanna 1:46:09

1+ y ago1:46:09

1:46:09

Send us a text On this week's podcast, we have Justin Khanna, the founder of Repertoire, a hospitality education company, and the host of The Repertoire Podcast. We talk about measurable metrics for success in the kitchen, including working clean. We also dive into the realm of podcasting itself. Justin shares valuable insights on guest outreach an…

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