Chefs Without Restaurants The Chefs Without Restaurants Network
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Join Chris Spear as he interviews food and beverage entrepreneurs who've taken a unique path in the culinary world. His guests include caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and more – all individuals who've paved their own way in the culinary world. With over 30 years of experience in the hospitality industry, including his own personal chef business, Perfect Little Bites, Chris is dedicated to helping others grow and succeed in the food and beverage industry. Tune in to hear their inspiring stories and valuable insights on the road less traveled in the food and beverage industry.
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Modernist Cuisine, Sustainability, Culinary Traditions and More with Nathan Myhrvold
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 postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.
While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others.
In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.
Topics discussed:
The upcoming Modernist Pastry books
Pizza-making at home
What is Modernist Cuisine?
Breaking culinary traditions, and exploring cooking myths and lore
Microwaves, safety, and how they work
Cooking equipment such as combi ovens and induction cooktops
Sustainability as it relates to the food and beverage industry
NATHAN MYHRVOLD and MODERNIST CUISINE
Nathan's Website
Modernist Cuisine Website, Instagram and Facebook
The Modernist Pizza Podcast
CHEFS WITHOUT RESTAURANTS
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Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
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Chris Spear's personal chef business Perfect Little Bites
SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.
Heaven Hill reminds you to Think Wisely. Drink Wisely.
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Stolen Recipes, Scrapple, Bill Murray and Bad Service
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 good (and poor) customer service.
The other story is about scrapple, an original recipe of mine, and how a large spice company might have appropriated this recipe, passed it off as their own, and it subsequently ended up in a book. I've joked about it, but I'm still kind of salty. In today's content creation era, it's something that I think is relevant.
PEOPLE AND THINGS MENTIONED IN THIS PODCAST
Plum Luv Foods Episode 362 with Chris Spear
Chef Plum on Instagram
The ORIGINAL Scrapple Dip Recipe
The Bill Murray dinner incident post from 2012
Buy the book Pennsylvania Scrapple
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.
Heaven Hill reminds you to Think Wisely. Drink Wisely.
Find out more at Heaven Hill Distillery
Support the show -
Exploring Bottled-in-Bond Bourbon with Bernie Lubbers of Heaven Hill Distillery
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 championed since beginning his bourbon career in 2005.
We also discuss whiskey tastings and tasting notes in general. I asked him about the price of bottles, especially as it relates to the quality of the spirit. And I feel like it can be overwhelming when you go into the liquor store and see 200 different bottles of bourbon. Where do you even start? Bernie provides guidance.
Being the bottled-in-bond guy, we talk about that particular class of bourbons, and how to create your own tasting at home.
BERNIE LUBBERS and HEAVEN HILL DISTILLERY
Find Bernie on Instagram, Facebook, and TikTok
Heaven Hill's Bottled-in-Bond Bourbon Whiskey
Buy Bernie's book Bourbon Whiskey: Our Native Spirit
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.
Heaven Hill reminds you to Think Wisely. Drink Wisely.
Find out more at Heaven Hill Distillery
Support the show -
Teaching Kids Culinary and Business Skills - The Fat Pastor Shawn Niles
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, to teach them culinary and business skills. At the end of the program, the students would open and run a 3-night pop-up restaurant.
He would later start BiteClub Yakima, and have the opportunity to go to Italy to work with chef Massimo Bottura. Also, following in the footsteps of his dad, his 9-year old son Asher is a current contestant on MasterChef Junior.
SHAWN NILES/THE FAT PASTOR
Find Shawn on Instagram, Facebook, and TikTok
Shawn's website
BiteClub Yakima
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.
Heaven Hill reminds you to Think Wisely. Drink Wisely.
Find out more at Heaven Hill Distillery
Support the show -
Make Better Pizza at Home with Women's Pizza Month Founder Christy Alia
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 Instagram to start this. Anyone can participate, and she encourages you to do a post, dedicating it to a woman that you’d like to highlight.
In addition, she’s partnered with Corto and Stanislaus on the "For the Love of Pizza" kit, which is meant to elevate your at-home pizza-making game. You'll also learn about the 5 scholarships that are available for aspiring home pizza makers to go to Pizza University in Maryland.
If you want to learn how to make better pizza at home, we talk about fermentation time, tools for making pizza at home, quality ingredients, different styles of pizza and pizza toppings.
CHRISTY ALIA and #WomensPizzaMonth
Christy on Instagram @RealCleverFood
Apply for the Pizza Scholarship to Pizza University
PIZZA-MAKING RESOURCES
Buy Corto Olive Oil and listen to the podcast with master miller David Garci-Aguirre
For the Love of Pizza Kit
Baking Steel and podcast with founder Andris Lagsdin
What's Good Dough podcast
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon
I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.
Heaven Hill reminds you to Think Wisely. Drink Wisely.
Find out more at Heaven Hill Distillery
Support the show -
Talking About The Chef Conference with Founder Mike Traud
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 guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio Sanchez
MIKE TRAUD and The Chef Conference
The Chef Conference on Instagram
The Chef Conference Website
Get Tickets to The Chef Conference:
Day 1 April 12, 2024: Openings & Expansions
Day 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff Gordinier
Day 3 April 14, 2024: The Chef Conference Opening Night Event
Day 4 April 15, 2024: Keynote & Panels
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram and Threads
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
SPONSOR INFO
United States Personal Chef Association
To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.
Support the show
Customer Reviews
I’m an unprofessional chef, I love this show
Absolute gem - the host, guests, topics, conversation flow… this is an all-around banger of a podcast for food lovers and anyone coming into the food industry sideways (like me)
One of only a few Shows I listen to.
Foody much?
I am a business man, and I have owned, and will own again, a food business… I currently own a hospitality and service business that is not food, but my Wife and Daughter are both Chefs; one with and one without a restaurant.
This is one of maybe about two podcast that I listen to on a regular basis.
I have other podcast that I follow, but I usually hit “mark as read” two minutes in… But not this one. #truestory
You have to understand that I own over a month (24hours x 31 days) worth of Audible books and have been listening to myriads of Podcast hours since they first became a thing.
Most Podcast and Audio Books are GARBAGE, but Chris Spears and his “Chefs Without Restaurants” is NON-pretentious and real. Unlike most podcast, you can actually get something out of it consistently.
Heck, it is even entertaining most of the time.
It is always interesting and useful.
I am sure that you will find it to be a favorite for yourself, as well. #100
Such a Great show!
There are a lot of food podcasts, but I really think that Chris’ voice and perspective is unique and such a welcome addition to a sea of content.
It’s one of the few shows I stop what I’m doing to play and I’m never disappointed.