This week my guest is Ray Delucci. He’s the founder of Line Cook Thoughts, a platform that shares the stories of food service workers. This is done through his website, social media, and podcast of the same name. Ray is an advocate for a better foodservice industry in regards to lifestyle and work environment, and believes that these workers’ stories should be heard.Ray is a graduate of the Culinary Institute of America, and has been working in kitchens since he was a teenager. He recently left his restaurant job, and moved to Maryland to take a job in food manufacturing and R&D. We talk about that decision, and the current state of the restaurant industry. Our conversation touches on topics such as the labor shortage, leadership in the kitchen, work/life balance and why cooks are leaving the food industry. Ray talks about his podcast, and writing for Plate Magazine. At the time of our discussion, Ray was quarantining at home due to a breakthrough case of Covid. That lead us to talk about how Covid has affected the food industry, and we speculate about the what the near future might look like. Also, I was a guest on the Line Cook Thoughts podcast, and that episode can be heard here. Looking to hire employees for your restaurant? This week&apos;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%.  ===========Ray Delucci and Line Cook Thoughts=========== Line Cook Thoughts Instagram Line Cook Thoughts Twitter Line Cook Thoughts Website Line Cook Thoughts Podcast“How Hospitality Workers Identify and Manage Stress” - Plate================CONNECT WITH US================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/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder 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. 

Chefs Without Restaurants

Advocating for a Better Foodservice Environment - Ray Delucci of Line Cook Thoughts

This week my guest is  Emmanuel Laroche. Emmanuel has more than 20 years in the food ingredient industry, and is currently in charge of marketing for a company that manufactures flavors for food and beverage companies like Unilever and Nestle. In 2018 Emmanuel launched the Flavors Unknown podcast. Every other week he speaks to the chefs, pastry chefs, and bartenders who are creating tomorrow’s trends. Full disclosure… I was a guest this Spring, and you can hear me on episode 65. Emmanuel has a master&apos;s degree in organic chemistry, and an internship for his MBA led him to this career in flavor manufacturing. On the show, you’ll hear his origin story. We also talk about his podcast, how and why he started it, and some takeaways from the guests he’s had on his show. Some of his guests include chefs Andrew McLeod, Levon Wallace, Philip Spear, Misti Norris, and today he’s releasing an episode with pastry chef François Payard. ===========Emmanuel Laroche===========Flavors Unknown InstagramFlavors Unknown TwitterFlavors Unknown WebsiteFlavors Unknown Podcast================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Flavors Unknown with Emmanuel Laroche

This week my guess is Hannah 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&apos;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%.===========Hanna Raskin===========Hanna&apos;s TwitterThe Food Section================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

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

This week my guest is chef Keith Sarasin. With his business, The Farmers Dinner, Keith and other guest chefs bring a multi-course dinner out to the farms of New England. Keith also has a deep love and respect for Indian cooking, which he expresses through his Indian-inspired pop-up experience Aatma. On his More Than Masala podcast, he and co-host Ragini of Third Culture Cooks, take a deep dive into a singular spice. And while we didn’t even get into it on the show, Keith has published a number of cookbooks. On this episode, we discuss farm-to-table cooking, and being a responsible chef as it relates to your community and the environment. We talk about food waste, educating your customers, cultural appropriation, and mental health. And of course, we talk about Indian cooking, and his podcast. Looking to hire employees for your restaurant? This week&apos;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%.===========Keith Sarasin===========Keith&apos;s InstagramKeith&apos;s WebsiteKeith&apos;s FacebookRecommended Reading: India: The Cookbook, The Illustrated Foods of India, Prashad Cooking with Indian MastersChef to Know: Chintan Pandya================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Farm to Table, Indian Cooking, and More Than Masala with Chef Keith Sarasin

This week I have a short episode with chef Steven Lash, owner of Blue Duck personal chef service. If you haven&apos;t heard our full episode yet, you can go back and listen to Episode 107. I really enjoyed that one, and we received a lot of positive feedback.After the outro, I kept recording, and we continued our conversation, which is what you will hear in this episode. We talk about culinary school and education, microgreens, and the foods that Steven won&apos;t eat. He shared advice for those looking to start a business, and we discuss who he thinks is underrated in the food world. Let us know what you think. We&apos;d love the feedback.Looking to hire employees for your restaurant? This week&apos;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%.===========Steven Lash===========Steven&apos;s InstagramBlue Duck on FacebookBlue Duck Website================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Culinary Education, Microgreens, Food Aversions and Unsung Heroes - with Personal Chef Steven Lash

This week, my guest is Matt Plapp, CEO of America’s Best Restaurants. He’s a marketer, author, speaker, consultant, and business coach.  He’s owned his own marketing firm since 2008, and since then he’s helped hundreds of companies market with a purpose. In 2016 he changed his focus to restaurants, and today helps restaurants all over the world with their ROI Engine marketing platform. Matt also has a podcast called MP TV, and has released a number of books including the recent book titled Restaurant Marketing That Works.This episode was actually recorded as an Instagram live that I did with Matt. To be honest, I never thought that it would be a full podcast, but I was so blown away by our conversation that I just had to put it out there. Most of our conversation revolves around how to obtain customer data, and best use it in your marketing strategy. We talk about email lists and how often to send out an email. We discuss using your time and money effectively, and he gives tips on using the Upwork website when you’re ready to hire someone to help you. And we’d love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we’re always looking for sponsors.  Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes. Looking to hire employees for your restaurant? This week&apos;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%.===========Matt Plapp===========Matt Plapp&apos;s InstagramMatt Plapp&apos;s WebsiteBuy Matt&apos;s Book - Restaurant Marketing That WorksThe MP TV Podcast================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Marketing That Works with Matt Plapp

Over the last 20 years, Erin Kanagy-Loux has worked in various arms of the hospitality industry, most recently as the Executive Pastry Chef for Union Square Events, and Reynard at the Wythe Hotel. She’s a first-generation Japanese American that grew up with a heavy sprinkle of Amish and Pennsylvania Dutch Heritage. Her memories, experiences, and love of flavor have shaped the unique cultural background she draws her creative inspirations from. She is most recognized for her work in celebration and wedding cakes, and has been featured in NY Magazine Weddings. Erin competed in Valrhona Chocolate’s first USA-hosted C3 Competition and received the bronze Press Prize. In addition to her technical skills, she has honed her skills as a coach and teacher through her experience as an instructor at the International Culinary Center, California Culinary Academy, and the Western Culinary Institute of Portland. Past colleagues often refer to Erin as “The MacGyver of Pastry”, which has helped her in the ever-changing world of food.On the show, we discuss her upbringing, and how it shaped her culinary style. We talk about her career path, and her role as a culinary instructor, which now includes virtual instruction. Found out what her favorite ingredient is, and how to work fish sauce into a dessert.And we’d love it if you supported Chefs Without Restaurants. There are a few ways to help. First, if you have a business or product, we’re always looking for sponsors.  Or consider joining our Patreon. If nothing else, it would be great if you subscribed to the show, rated and reviewed it, and shared your favorite episodes. Looking to hire employees for your restaurant? This week&apos;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%.===========Erin Kanagy-Loux===========Erin&apos;s Instagram================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Pastry Chef Erin Kanagy-Loux - Drawing Inspiration from Her Japanese, Amish and Pennsylvania Dutch Heritage

This week my guest is chef Steven Lash. He’s the owner of Blue Duck personal chef service in Georgia. Steven’s food combines fine dining with local influences, inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures. He’s a veteran of the restaurant world, having worked in some of the top kitchens in Atlanta for over 15 years. Following the birth of his first daughter, he got out of the restaurant business in order to better support his young family. After a successful 20 year career in information technology, Stephen has returned to his first true passion – feeding people amazing food.While Steven has a great story that I think everyone will enjoy, I know this episode will bring tremendous value to those who are either currently working as personal chefs, or looking to start a personal chef business. There&apos;s also some really great advice for anyone who has their own business. We discuss some of my favorite topics such as workflow tips, finding your niche, and free food. We&apos;re both big fans of working with AirBnB operators, and people who run vacation rentals. I think this is still an untapped market for those looking to acquire customers on a recurring basis. And I asked Steven about his deposit policy. This is something I’ve gone back-and-forth with over the past couple years, and I really loved his take on it. I’d love to hear what you think about this episode. What was your biggest takeaway? You can send me an email, DM, or reply to our posts on social media.Looking to hire employees for your restaurant? This week&apos;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%.===========Steven Lash===========Steven&apos;s InstagramBlue Duck on FacebookBlue Duck Website================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Your Reputation is Everything - Success Tips for Personal Chefs with Steven Lash

This week, my guest is Bill Covaleski. He’s the brewmaster and co-founder of Victory Brewing Company. This year, Bill and co-founder Ron Barchet are celebrating 25 years of Victory.  As someone who has successfully built and run a business for 25 years, Bill drops a lot of knowledge, and I think it’s beneficial whether you are running your own business, or have employees that report to you.Bill talks about how he got into brewing, and the decision to start a brewery with his best friend Ron Barchet. We talk about trends in the industry, discussing everything from beer styles, to seltzers and non-alcoholic beer. In 2016 Victory became part of Artisanal Brewing Ventures, which also includes Southern Tier Brewing and Sixpoint Brewery. I asked Bill about that decision, and if he worried about being considered a sellout for becoming part of “big beer”. Also, this week I’m doing something different. I wanted to work on some exclusive recipes using Victory beer. For this, I partnered with blogger Marilyn Johnson from the blog Philly Grub. The first recipe is scrapple tacos with an apple/fennel/celery slaw, and served with an aji panca salsa using Victory’s Prima Pils. The second recipe is Oktoberfest Beer Truffles, using Utz pretzels and Victory’s Festbier. Head over to PhillyGrub.blog to find these exclusive recipes. Looking to hire employees for your restaurant? This week&apos;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%.===========Bill Covaleski===========Bill&apos;s InstagramVictory&apos;s InstagramVictory Brewing WebsiteVictory&apos;s TwitterVictory&apos;s YouTube================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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. 

25 Years of Victory Beer - A Discussion with Co-founder and Brewmaster Bill Covaleski

This week my guest is Ryan Peters. Ryan has been cooking professionally for a number of years now, working in kitchens in Florida and Pittsburgh. Most recently he was working at Iron Born Pizza, focusing on their pasta program. You might know Ryan from his social media accounts where he goes by Peters Pasta. As of today, he has more than 43,000 followers on Instagram, and 2.2 million followers on TikTok. Ryan was able to recently leave his job to focus full time on his social media content, as well as a line of pasta he hopes to launch. We discuss his career path, going viral on TikTok, and pasta-making tips. Hear about his challenges, new opportunities, and his take on the haters. I ask Ryan about his favorite tools, where he finds inspiration, and what his favorite pasta shape is. Any guesses?Looking to hire employees for your restaurant? This week&apos;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%.===========Ryan Peters===========Ryan&apos;s InstagramRyan&apos;s TikTokRyan&apos;s WebsiteRyan&apos;s Facebook PageRyan&apos;s YouTube================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Ryan Peters on Leaving Restaurants to Focus on Content Creation and Pasta Making

This week I have chef and attorney Chris Yates. Chris occupies a unique space in the legal and hospitality industry. As a DC-based chef, Chris has worked for multiple Michelin-starred and James Beard Foundation recognized chefs and operators. Chris was on the opening management team for the critically and popularly acclaimed restaurant and bakery, Elle, earning a James Beard Semi-Finalist nomination for Best New Restaurant. His work as a chef has appeared in the Washington Post, Washingtonian Magazine, Washington City Paper, and Eater. Prior to becoming a chef Chris had years of trial experience as a public defender and criminal defense attorney, developing a reputation as an expert in the investigation and litigation of child welfare cases. Combining his knowledge of restaurant operations and management systems with impeccable legal skills Chris represents successful as well as new restaurants in business law matters such as real estate leasing, liquor licensing, contracts, branding and trademark, employment matters, and litigation.On the show, we talk about how and why he&apos;s made these career transitions. We discuss some of his favorite foods, and his love of soy sauce.  We also talk about many of the current issues in professional kitchens today such as employee wages, staffing shortages, toxic environments, and burnout.Looking to hire employees for your restaurant? This week&apos;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%.===========Chris Yates===========Chris&apos;s InstagramYates Law InstagramYates Law Website================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Helping Food Businesses Navigate the Evolving Kitchen Environment with Chef & Attorney Chris Yates

Where are the chefs who&apos;d like to earn some extra money AND have an amazing experience? This week&apos;s podcast is for you. And please SHARE this. This is an amazing opportunity.This week my guest is chef Bob Aungst. This episode is unlike any I’ve done before, as it’s essentially a job opportunity. I&apos;ve wanted to have Bob on as a guest for a while, but this episode isn’t about him. Bob’s responsible for finding chefs for some of the most amazing experiences in the country. Would you want to cook at the Kentucky Derby? How about the U.S. Open? These are just a couple of the events that Bob has been responsible for staffing. If you’re a chef, and you’re looking for a temporary (or even possibly permanent) gig, then this episode is for you. These jobs pay great and are all-inclusive. You don’t have to pay for travel expenses, lodging, or any of that. This isn’t one of those scam-type opportunities that us chefs get emailed to us all the time. I’ve known chef Bob for a while, and also know chefs who’ve worked with him. On this episode, you’ll hear all about the jobs, compensation package, and how to apply. You&apos;ll need to be able to hold your own at these events. Bob is looking for those with at least sous chef-level experience. For those out there who have a week or two to spare, and want to make a couple thousand dollars, this is a great opportunity. Bob‘s contact information is an episode, and below.Looking to hire employees for your restaurant? This week&apos;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%.===========Bob Aungst===========Bob&apos;s InstagramFor job opportunities, contact Bob at Staffing@rockssticksandhell.comText of call Bob at 919-605-6033================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 referrals, have been a guest,  or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

How to Land Your Dream Cooking Gig

This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason, Wylie Dufresne, Lincoln Carson, Michael Mina, and Daniel Patterson. But he left the world of pastry behind and is currently the executive chef and head of culinary at Salesforce. Bill has been recognized as the Best Pastry Chef 2011 from San Francisco Magazine, and in 2013 he was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.We talk about the transition from being a restaurant pastry chef, to overseeing Salesforce’s Ohana floor kitchens and barista programs across the company’s global towers. There are a lot of changes that come with a change like this. Bill discusses learning to be a better leader, and stepping away from the food.We also talk about punk rock, and Brooks Headley, and hear about how the Killed by Dessert events came to be. If you’ve never heard of them, they were a series of collaborative dessert events he did with Christina Tosi, Lincoln Carson, Francisco Migoya, Michael Laiskonis, and Brooks Headley. If you’re a fan of pastry chefs, or want to hear about transitioning into the corporate food world, this episode’s for you. Looking to hire employees for your restaurant? This week&apos;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%.===========Bill Corbett===========Bill&apos;s InstagramBill&apos;s TwitterKilled by Dessert - Check out the video================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

From Award-Winning Pastry Chef to Corporate Chef - Bill Corbett Talks About the Transition to Salesforce's Head of Culinary

This week&apos;s guest is Somdip Dey. He’s an embedded artificial intelligence scientist and engineer, turned entrepreneur, fighting a war against food waste. He’s the CEO of Nosh Technologies which provides mobile solutions to optimize consumers&apos; food consumption, and reduces food waste in their households.  He’s also a TEDx speaker.We talk about food waste and some of the technologies helping to combat it. Somdip’s parents we in a horrible car accident, and he was sending them all his money to help with their medical bills. With no money left to buy groceries, he resorted to dumpster diving to survive. This was the seed that started his crusade. You don’t need to be a scientist to follow our conversation. Somdip does get a little bit nerdy about tech, but he breaks it down so it’s easy to understand. So, will AI take over and kill us like in The Terminator? Probably not. But it has helped him create some unique art, like the photo of him I’m using to promote this episode. He’s also begun creating music aided by AI.Looking to hire employees for your restaurant? This week&apos;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%.===========Somdip Dey===========Somdip&apos;s InstagramSomdip&apos;s TwitterSomdip&apos;s Website, Bio and Links================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Using Artificial Intelligence to Combat Food Waste with Somdip Dey

For Episode 100 of the podcast, my guest is Dan Ahdoot. He’s a standup comic, actor, writer, producer, and podcast host. He’s a national headliner who’s a frequent guest on The Tonight Show, and is currently acting on Netflix’s Cobra Kai. He&apos;s garnered fans as a character actor on the shows Bajillion Dollar Propertie$, Shameless, Workaholics, and Disney Channel’s Kickin’ It. On his podcast Green Eggs and Dan, he takes a new look at “you are what you eat,” and brings listeners in on conversations about food, life, and more, with some of his most entertaining friends. Not your typical food show, Green Eggs and Dan is the type of food podcast you’d make with your friends around the table, roasting more than just food.Dan’s show has hit #1 on the podcast charts, and his guests have included Jacques Pepin, Ruth Reichl, Padma Lakshmi, Henry Winkler, Paul F Tompkins, and Iliza Schlesinger. Starting in August, you can see him in a brand new Food Network cooking competition show called Raid the Fridge, and he’ll have a food memoir coming out soon called Lost Sole.On the show, we talk about Persian food and cooking, luxury food ingredients, and the dining scene in general. You’ll hear how he went from pre-med to stand-up and acting, and now podcasting. And as a fan of Cobra Kai, I had to know if he was Team Daniel or Team Johnny. Looking to hire employees for your restaurant? This week&apos;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%.===========Dan Ahdoot===========Dan&apos;s Instagram Dan&apos;s TwitterDan&apos;s WebsiteListen to Green Eggs and Dan================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf 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 every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Comedian and Actor Dan Ahdoot on Restaurants, Persian Cooking, His Food Podcast and Cobra Kai

Chefs Without Restaurants is a community focused on helping food entrepreneurs build and grow their businesses. On this podcast we'll be speaking with people not working in traditional restaurant settings...think caterers, personal chefs, food truck operators, culinary instructors and more.

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Chefs Without Restaurants

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