Chefs Without Restaurants

Scott Heimendinger on Reinventing the Chef's Knife with Ultrasonic Technology

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

Recipes from the American South with Michael Twitty

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 fr

From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brando

The Freelance Writer’s Playbook with Nevin Martell

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. “No one buys a story—editors buy a pitch.” That’s the frame for today’s conve

Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season

Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants, host Chris Spear is joined by s

A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week, I’m joined by Jeff Koehler, food writer, traveler, and author of T

Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the che

Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the crea

From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa

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, Maryla

How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Have you ever thought about turning your love for baking into a real business

Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, we celebrate two major milestones: ou

Mastering the Art of Plant-Based Cooking with Joe Yonan

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

German Heritage Baking: Preserving Tradition with Heidrun Metzler

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

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

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

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

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 a

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

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 abou

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

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

Chef David Burke on Creativity, Craftsmanship and Culinary Innovation

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 jou

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

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 op