Culinary Now Podcast

It's just diarrhea! Doing better with Bridget Hegarty

Jaime and Matt sit down with Bridget Hegarty, Director of Public Health at Amtrak, to explore the recent Cyclospora outbreak and its implications for consumer dining beha

The Alpha Gal Impact on Food

Jaime and Matt connect with Dr. Kelly Cleary of FARE to unpack the emergence of Alpha-gal syndrome and its growing impact on chefs, restaurants, and menu development arou

UMass Chefs Culinary Conference Takeover

Matt sets up camp at the annual Chef Culinary Conference at the University of Massachusetts Amherst, sitting down with presenters and staff to unpack what it takes to exe

Ancient Grains v. Big Wheat

Bread Guru Jeff Alexander stops by to chat with the chefs about all things ancient grains. From how to replace in traditional recipes to creating more awareness on the nu

What's Hot 2026

Jaime and Matt talk trends for 2026. The chefs recorded this earlier in the year. Are their predictions taking shape or did they completely miss the mark? Take a listen a

National Nutrition Month

Jaime and Matt connect with JWU Dietetic Students to discuss the four unique themes of National Nutrition Month, learning more on how the future generation of healthy foo

Happy 100th episode!

Jaime and Matt celebrate their 100th episode by having their first guest, chef Maura Metheny interview them. The chefs go all over the map with this one so tune it for a

The Evolution of Campus Dining

Jaime and Matt connect with Nico SanFilippo and Kirby Dorius to talk all things campus dining - From challenges to successes, the chefs dive into how finding the right pe

Coming back for seconds with Rick Allaire

Jaime and Matt connect with Metacom Kitchen chef Rick Allaire to talk about his journey opening, closing and reopening his flagship eatery in Warren, RI. The chefs talk a

Who to cook for: Michelin comes to Boston with Chris Coombs

Jaime and Matt connect with long-time Boston chef Chris Coombs to talk about the recent designations issued by the Michelin Guide in Boston. The chefs dive into the reaso

Food IS Political with David Dadekian

Jaime and Matt connect with Eat Drink RI founder David Dadekian to dive into the history and necessity for food assistance programs like SNAP. This conversation proves th

Find, Forage, Hunt & Grow with Matt Welsch

Jaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every d

BBQ is just an idea with Greg DeFranco

Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.

Mentorship over Lordship with Chris Piro

Jaime and Matt connect with chef Chris Piro - founder of the Again Foundation to talk mentorship, the state of fine dining and why the human ingredient may just be the mo

Food on the Move with Taylor Hanson

Jaime and Matt sit down with Grammy nominated musician Taylor Hanson to talk about his passion for combating food insecurity through community organizing and perseverance

Unlocking Kokumi: The emotional power of fermentation

Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience kn

The Butcher Block of America

Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service indu

The Cosmic Perspective

Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives.

Realities of the Restaurant Business

Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values a

What the Duck!

Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate th