Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle
04/05/22 • 55 min
1 Listener
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/
===========
Cody Marwine and The Perfect Truffle
===========
The Perfect Truffle on Instagram
The Perfect Truffle 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 Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites
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/
===========
Cody Marwine and The Perfect Truffle
===========
The Perfect Truffle on Instagram
The Perfect Truffle 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 Facebook page
Chefs Without Restaurants private Facebook group
Chefs Without Restaurants Instagram
Founder Chris Spear’s personal chef business Perfect Little Bites
Previous Episode
From Food Truck To Restaurant and Condiment Line with Poi Dog's Kiki Aranita
1 RecommendationsThis week's guest is Philadelphia chef Kiki Aranita. You might know her from her Poi Dog food truck and subsequent restaurant of the same name. Unfortunately, due to the Covid pandemic, she had to shut down her restaurant. But Poi Dog has returned in the form of a line of bottled condiments including guava katsu sauce and chili peppah water. We talk about the evolution of her business, deciding to close the restaurant, and what it was like to start a consumer packaged goods product line
Kiki was raised in both Hong Kong and Hawaii, so I really wanted to talk to her about her food experiences growing up, and why she chose to cook professionally. She also does a lot of food writing and recipe development for commercial brands. We discussed tips for those looking to work with brands. We also talked about her hobby of working with yarn, which has evolved from making dog sweaters to pieces that represent packaged foods such as Pocky and Takis. An exhibition of that work can concurrently be found at the Philadelphia International Airport until June 22'.
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/
===========
Kiki Aranita
===========
Kiki's Instagram
Poi Dog Instagram
Kiki's Website
Buy the Poi Dog Condiments
==========================
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
Next Episode
Free Food and Failure
This week, I talk about free food and failure. 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 might not be 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 and the ribbon-cutting ceremony for a new car dealership? There are a lot 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.
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]
1-800-995-2138 extension 705
https://www.uspca.com/
==========================
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
Chefs Without Restaurants - Talking All Things Chocolate (and Vanilla) with Cody Marwine of The Perfect Truffle
Transcript
Welcome to the Chefs Without Restaurants podcast. I'm your host Chris spear. On the show. I have conversations with culinary entrepreneurs and people in the food and beverage industry who took a different route. Their caterers research chefs, personal chefs cookbook authors, food truckers, farmers, cottage bakers, and all sorts of culinary renegades. I myself fall into the personal chef category as I started my own personal chef business perfec
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/chefs-without-restaurants-179052/talking-all-things-chocolate-and-vanilla-with-cody-marwine-of-the-perf-20281931"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to talking all things chocolate (and vanilla) with cody marwine of the perfect truffle on goodpods" style="width: 225px" /> </a>
Copy