Chefs Without Restaurants

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This week is a solo episode. I discuss the time I was fired from a job and the subsequent anxiety that I experienced due to that. It took a long time before I came to terms with the whole experience. But there was also a silver lining... It ultimately led to me starting my own personal chef business, and this community. If you've been fired, or if you're a hiring manager, I'd love for you to listen to this episode. If you have feedback, you can get in touch by contacting me on one of the platforms listed below.
Sponsor- The United States Personal Chef Association
While the pandemic certainly upended the restaurant experience, it provided an avenue for personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association. Representing nearly 1,000 chefs around the US and Canada, USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more.

One of the upcoming events for USPCA is their annual conference scheduled for July 7-10 at the Hyatt Regency in Sarasota, FL. Featuring speakers and classes, the conference allows chefs to hone their skills and network with like-minded business people, and is open to all chefs in the industry.

For those who supply the industry, it’s a chance to reach decision-makers and the buyers of products. Chefs Without Restaurants listeners can use promo code CWR50 to save $50 on registration. Please contact Angela at [email protected] for information on becoming a member, attending the conferences, or exhibiting.

Sponsor- Vosteed Knives

Are you looking for top quality kitchen knives for dad this Father’s Day? Well, look no further than Vosteed. With over two decades of experience, Vosteed knives are durable, well-balanced and comfortable to use. You’ll find that these knives have a razor sharp edge, robust and strong full-tang construction, and perfectly engineered ergonomics. These high carbon steel blades will definitely get the job done in the kitchen.

Right now, you can use discount code VOSTEED15 to get 15% off your order. Go to the Vosteed store on Amazon to order yours now. Check out the Vosteed website, Instagram page and Facebook group.

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

2 Listeners

Keep Being Curious - Master Pastry Chef Christopher Curtin of Éclat Chocolate

Chefs Without Restaurants

07/12/22 • 43 min

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This week's guest is Christopher Curtin, the certified master pastry chef, and chocolatier behind Éclat Chocolate, which he founded in West Chester, PA in 2004. After attending culinary school, he spent 14 years honing his skills alongside the world’s top chocolate makers across Belgium, France, Germany, Switzerland, Spain and Japan. Éclat has received acclaim including being named one of the “Best Chocolates in America” by Bon Appétit magazine. Christopher has collaborated with the likes of Anthony Bourdain and Eric Ripert, and other businesses such as Victory Brewing Company.
We discuss what has contributed to both the success and longevity of Éclat. Christopher talks about how to stand out in a crowded market, and the work culture he's created at Éclat.

CHRISTOPHER CURTIN AND ECLAT CHOCOLATE
Eclat's Instagram
Eclat Website

CHEFS WITHOUT RESTAURANTS

If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

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Founder Chris Spear’s personal chef business Perfect Little Bites
Sponsor- The United States Personal Chef Association
Covid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.

The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.
Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships. You can join today at www.uspca.org and use the code: Inflationfighter22. Questions call Angela at 800-995-2138 ext 705 or email [email protected]. Payment plans are available.

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1 Comment

Restaurant Critic and Food Writer Hanna Raskin- The Food Section, and Not Reviewing Restaurants During the Pandemic

Chefs Without Restaurants

10/05/21 • 46 min

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This week my guest is Hanna Raskin. Hanna spent the past 8 years as food editor, and chief critic for The Post and Courier in Charleston, S.C. During her time there, she was nominated for four James Beard Foundation awards, winning the organization’s first-ever prize for local impact journalism. She recently left the newspaper to begin publishing The Food Section, a twice-weekly Substack newsletter that will bring original, inclusive, and independent food journalism to underserved cities and states across the American South. The Food Section launched on September 15th.

On the show, we talk about her experiences as a restaurant reviewer, the state of dining during Covid in South Carolina, and her decision to abstain from reviewing restaurants during the pandemic. We discuss whether or not a chef or restaurateur’s behavior should be considered when reviewing a place. And, of course, you’ll learn all about her newsletter The Food Section.

Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.
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Hanna Raskin

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Hanna's Twitter
The Food Section
Article -"Unpublished 1936 guide to Black life in Charleston reveals city’s first restaurant critic"
Review- "Malagon serves marvelous food to those allowed into downtown Charleston restaurant"
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If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have ever received a job through one of our r

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2021 Wrap-Up and Things to Come in 2022

Chefs Without Restaurants

12/28/21 • 6 min

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This week, we're wrapping up 2021, and ready to welcome in 2022. Listen to this episode for an update on the Chefs Without Restaurants podcast, and what you can expect in 2022. Wishing everyone a healthy, happy, and safe holiday.

Sponsor
Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.
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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

2 Listeners

1 Comment

Cooking Issues and Food Science with Dave Arnold - Part 1

Chefs Without Restaurants

11/16/21 • 49 min

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On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation.

As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes, and this is part 1.

We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity.

DAVE ARNOLD
Dave's Twitter
Dave's Instagram
The (new) Cooking Issues Podcast
Buy the book Liquid Intelligence
Dig through the Cooking Issues blog
CHEFS WITHOUT RESTAURANTS

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Chris Spear's personal chef business Perfect Little Bites

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2 Comments

Intuitive Eating and the Anti-Diet Approach with Registered Dietitian David Orozco

Chefs Without Restaurants

12/21/21 • 51 min

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This week, we're joined by David Orozco. David owns Orozco Nutrition, a nutrition and wellness practice in Atlanta Georgia. David’s been in practice for close to 20 years as a Registered Dietitian Nutritionist, and he’s a Certified Intuitive Eating Counselor and Exercise Physiologist.

He’s also the host of One Small Bite, a podcast that seeks to help people build a positive relationship with food and their body through an anti-diet, self-compassion driven approach to vulnerable conversations about nutrition.

On the show, we discuss many aspects of nutrition, health and wellness including intuitive eating, intermittent fasting, and special diets such as keto. David talks about his approach to working with clients, and why he doesn’t focus on weight and weight loss. David talks about disordered eating, and shares some of his favorite resources.

David Orozco

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David’s Instagram
Orozco Nutrition on Facebook
Orozco Nutrition Website

One Small Bite Podcast

Academy of Nutrition and Dietetics
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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

Founder Chris Spear’s personal chef business Perfect Little Bites

2 Listeners

1 Comment

Overcoming Business Closure: Chef Taffy Elrod's Journey from Restaurant to Recipe Developer

Chefs Without Restaurants

09/21/22 • 45 min

In this episode of the Chefs Without Restaurants podcast, host Chris Spear chats with Chef Taffy Elrod. With over 20 years in the culinary industry, Taffy shares her emotional journey of closing her restaurant in upstate New York due to COVID-19. She discusses the impact of the pandemic on small food businesses and her decision to pivot into recipe development, food writing, and content creation. Taffy offers valuable insights into how chefs can transition into content creation, partner with brands, and charge for recipe development work.

In addition to sharing her personal story, Taffy provides practical advice on pricing strategies, building relationships with brands, and the realities of life post-restaurant ownership. Stick around to find out who Taffy would love to shadow for a day and her favorite resources for recipe development. If you're navigating your own food business or are interested in culinary entrepreneurship, this episode is packed with valuable lessons.

Topics Discussed:

Shutting down a restaurant due to COVID-19
Transitioning to food writing and recipe development
How to work with food brands and charge for services
The rise of culinary content creation and social media
The emotional toll of closing a business

Taffy Elrod
Taffy’s Website
Taffy’s Instagram
Taffy’s Twitter

CHEFS WITHOUT RESTAURANTS
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What is a Chef with Justin Khanna

Chefs Without Restaurants

01/21/22 • 4 min

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This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.

Today's answer comes from Justin Khanna. He is the co-founder of Voyager's Table, a bespoke event production company. He’s also the host of The Emulsion podcast, and has a YouTube channel that has more than 26,000 subscribers. Justin spent a number of years working in, and staging in, some of the best restaurants in the world including Per Se, Grace, Noma and Frantzen.
You can find part 1 of my conversation with him here, and part 2 is here. If you'd like to hear me on his show, The Emulsion, that link can be found here.
JUSTIN KHANNA

The Repertoire Podcast (formerly The Emulsion)
The Repertoire Courses and Newsletter
Justin's Website
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CHEFS WITHOUT RESTAURANTS

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SPONSOR INFO
United States Personal Chef Association
Are you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.

And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.

To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email [email protected].

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1 Comment

Sobriety and Starting a Baking Business - Louis Remolde The Single Baker

Chefs Without Restaurants

12/13/21 • 58 min

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On this episode, we're joined by Louis Remolde, otherwise known as The Single Baker. Louis is someone who's worked in the food and beverage industry in Philadelphia, PA since he was 14 years old. At the age of 39, he decided to get sober, and eventually started his own baking business, as well as a personal training business.
Louis talks about his path in the industry, and how he came to start his business. You'll learn about how he landed cooking spots on local tv stations, and eventually a spot on a Food Network tv show. He also talks about his upcoming book on food and sex.

Louis Remolde

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Louis's Instagram
Louis's Recipes
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CHEFS WITHOUT RESTAURANTS

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Founder Chris Spear’s personal chef business Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated.

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Bagels, Schmears, and a Nice Piece of Fish - Cookbook Author Cathy Barrow

Chefs Without Restaurants

03/01/22 • 33 min

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BUY CATHY'S NEW BOOK HERE

On this episode we have cookbook author and food writer Cathy Barrow. She has written for the New York Times, Garden and Gun, The Local Palate, Modern Farmer, Saveur, Southern Living, NPR, and National Geographic, among others.

Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry, won the prestigious IACP Award for best single-subject cookbook. She has also written the cookbooks Pie Squared, and When Pies Fly. Cathy's newest book Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home will be released on March 15, 2022.
On the show, we discuss her cookbook, and how to elevate your bagel-making game. Cathy shares some of her best tips for making great bagels at home. We also talk about her personal connection to many of these recipes.
Sponsor
Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.
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Cathy Barrow

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CHEFS WITHOUT RESTAURANTS

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If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.

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