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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Top 10 Chefs Without Restaurants Episodes
Goodpods has curated a list of the 10 best Chefs Without Restaurants episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Chefs Without Restaurants for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Chefs Without Restaurants episode by adding your comments to the episode page.
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
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, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
2 Listeners
2021 Wrap-Up and Things to Come in 2022
Chefs Without Restaurants
12/28/21 • 6 min
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.
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites
2 Listeners
1 Comment
1
Keep Being Curious - Master Pastry Chef Christopher Curtin of Éclat Chocolate
Chefs Without Restaurants
07/12/22 • 43 min
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.
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Instagram
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.
2 Listeners
1 Comment
1
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
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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CONNECT WITH US
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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/
Join the private Facebook group
Join the conversation on Twitter
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
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 ref
2 Listeners
Cooking Issues and Food Science with Dave Arnold - Part 1
Chefs Without Restaurants
11/16/21 • 49 min
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
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
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
2 Listeners
2 Comments
2
Intuitive Eating and the Anti-Diet Approach with Registered Dietitian David Orozco
Chefs Without Restaurants
12/21/21 • 51 min
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.
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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David Orozco
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David’s Instagram
Orozco Nutrition on Facebook
Orozco Nutrition Website
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.
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites
2 Listeners
1 Comment
1
Getting Fired, Dealing with Anxiety, and Silver Linings
Chefs Without Restaurants
06/14/22 • 10 min
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.
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites
2 Listeners
Sobriety and Starting a Baking Business - Louis Remolde The Single Baker
Chefs Without Restaurants
12/13/21 • 58 min
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.
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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Louis Remolde
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Louis's Instagram
Louis's Recipes
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CHEFS WITHOUT RESTAURANTS
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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
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.
1 Listener
Should You Work For Free?
Chefs Without Restaurants
01/04/23 • 8 min
This week I talk about working for free. More specifically, I discuss why giving away free food, and doing events for free didn't work out for me. I'm not saying that there isn't a place for it. But before you do an event, I think you need to make sure it's a good fit. Does it make sense to give out free cupcakes at the ribbon-cutting ceremony for a new car dealership? There are lots of people looking to trade your services for "exposure", but does it actually ever help move the needle from a business standpoint? What do you think? Let me know.
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
THE CHEFS WITHOUT RESTAURANTS PODCAST FEEDBACK SURVEY
Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap. Central to all of that is the United States Personal Chef Association.
USPCA provides a strategic backbone for those chefs 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.
Call Angela today at 800-995-2138 ext 705 or email her at [email protected] for membership and partner info.
1 Listener
Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle
Chefs Without Restaurants
04/05/22 • 55 min
This week my guest is Cody Marwine of The Perfect Truffle, a chocolate shop he owns in downtown Frederick, Maryland. You might’ve heard my mini-episode with him a couple of months ago about what it means to be a chef.
On this full episode, we dive into the chocolate business. We talk about how he ended up taking over the shop that he had been working at on and off for almost a decade. We discuss chocolate percentages, supply chain issues, tempering chocolate, and how to work with it at home. We also talk about vanilla, and how it’s kind of underrated.
So if you love chocolate, or even vanilla, and want to pick up on some tips and tricks on how to buy, use, and store chocolate, this is the episode for you.
Sponsor- The United States Personal Chef Association
The Covid pandemic has clearly redefined the world of dining. Despite over 110,000 restaurants closing around the country, people still want the ambiance and social connectivity that is so critical to the dining experience. Over the past 27 years, the world of the personal chef has grown in importance to fulfill those dining needs. 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 big upcoming events for USPCA is their annual conference scheduled July 7-10 at the Hyatt Regency Sarasota, FL. Featuring a host of speakers and classes, the conference is a way for chefs to hone their skills and network with like-minded businesspeople. For those who supply the industry, it’s a chance to reach not just decision-makers but the actual buyers of products.
Contact Angela Prather at [email protected]
https://www.uspca.com/
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Cody Marwine and The Perfect Truffle
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The Perfect Truffle on Instagram
The Perfect Truffle Website
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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.
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Chefs Without Restaurants Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites
1 Listener
1 Comment
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FAQ
How many episodes does Chefs Without Restaurants have?
Chefs Without Restaurants currently has 255 episodes available.
What topics does Chefs Without Restaurants cover?
The podcast is about Cooking, Entrepreneurship, Community, Culinary, Chef, Podcasts, Arts, Business and Food.
What is the most popular episode on Chefs Without Restaurants?
The episode title 'Keep Being Curious - Master Pastry Chef Christopher Curtin of Éclat Chocolate' is the most popular.
What is the average episode length on Chefs Without Restaurants?
The average episode length on Chefs Without Restaurants is 44 minutes.
How often are episodes of Chefs Without Restaurants released?
Episodes of Chefs Without Restaurants are typically released every 7 days.
When was the first episode of Chefs Without Restaurants?
The first episode of Chefs Without Restaurants was released on Nov 19, 2019.
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@visitvegasplaces
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