Philadelphia Chef Jennifer Zavala on Birria Tacos, Food Media, Her Top Chef Experience and Her Tamale Pop-Up

Philadelphia Chef Jennifer Zavala on Birria Tacos, Food Media, Her Top Chef Experience and the Juana Tamale Pop-Up

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On this week’s podcast, I speak with Jennifer Zavala. Jennifer is a chef in Philadelphia, Pennsylvania, and is currently doing a pop-up called Juana Tamale out of Underground Arts. We talk about a wide range of topics including her “illegal” tamale business, birria tacos, influencers and bloggers  vs reviewers, cooking with cannabis, getting death threats for making vegan meatballs, her time on Top Chef, and so much more.

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Jennifer Zavala
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Jennifer’s Instagram

Juana Tamale Instagram

Jennifer’s Twitter

JL Jupiter’s visit to Jennifer’s pop-up 

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The Chefs Without Restaurants Podcast – Episode 83 From NFL Cheerleader to Pop-Up Chef – Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe

From NFL Cheerleader to Pop-Up Chef - Masako Morishita Brings Japanese Comfort Food to Washington D.C. with Her Pop-Up Restaurant Otabe

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

On this week’s podcast, I speak with Masako Morishita. Originally from Kobe, Japan, Masako’s family has owned and operated a bar and restaurant there for 90 years, and food has always been a part of her life, though she never worked as a cook. Growing up, she was interested in dancing and cheerleading, and in 2013 she moved to Washington D.C. to be a NFL cheerleader for the Washington Football Team (formerly, the Redskins), and was even a captain in her fifth year.

She has always enjoyed cooking at home, and would regularly cook for her friends. Not able to find the food she grew up eating, in 2019 she decided to start Otabe, a pop-up in Washington D.C. that focuses on Japanese comfort food, which she hopes to turn into a more permanent endeavor. 

We talk about moving to, and touring the world with the NFL, the future of Otabe, a few of her favorite cookbooks, and of course, Japanese cooking including okonomiyaki, dashi and cooking with donabe.

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Masako Morishita
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The Otabe Instagram 

The Otabe Facebook Page 

Toiro Kitchen and Donabe

Donabe Cookbook 

The Gaijin Cookbook 

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Chefs Without Restaurants Founder Chris Spear of 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, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Chefs Without Restaurants Podcast – Episode 82 Pastry Chef and Author Lisa Donovan Talks About Writing Her Memoir, the Restaurant Industry and Chess Pie

Pastry Chef and Author Lisa Donovan Talks About Writing Her Memoir, the Restaurant Industry and Chess Pie

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

Before we get going, I wanted to let everyone know that I recently launched a Patreon, so you can help support the show, and the Chefs Without Restaurants organization. You can find the link in the show notes, or at patreon.com/chefswithoutrestaurants. I think there are some great rewards, with more to come. If you have a minute, check out the video that I uploaded to the site. And I really want to thank my first two supporters, chefs Justin Khanna and Matt Collins. Justin recoded an episode with me a few months ago, which I broke into two episodes, and I should be releasing my episode with Matt next month. Thanks for the support.

On this week’s show, I speak with Lisa Donovan. She’s a pastry chef and James Beard award winning writer. She’s helmed the pastry kitchens of some of the most important restaurants in the country, including Husk in Nashville, and has kept her whole life afloat by making, writing on and thinking about food – including consulting, recipe development, selling pies out of the trunk of her car and creating the now retired Buttermilk Road Sunday Suppers 

While Lisa is a pastry chef, this isn’t really a discussion about kitchens, though we do touch on that. She writes full time now, and her first book, Our Lady of Perpetual Hunger was released in August, 2020. Most of our discussion revolves around the process of, and decision to write her memoir, and everything that came along with it. We discuss the current state of the restaurant industry, getting comfortable with your audience even when it’s not who you expected it to be, and I get to talk to her about chess pie. 

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Lisa Donovan
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Lisa’s Instagram
 Lisa’s book Our Lady Of Perpetual Hunger 
Lisa’s Twitter https://twitter.com/ButtermilkRoad
Lisa’s recipe for Buttermilk Chess Pie

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CONNECT WITH US

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SUPPORT US ON PATREON

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

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Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of 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, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Chefs Without Restaurants Podcast – Episode 81 Chef Christina Pirello – Beating Terminal Leukemia Through Diet and Lifestyle, and Building the Christina Cooks Brand

chef christina pirello of christina cooks on beating terminal cancer through avegan diet

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

On the Chefs Without Restaurants podcast this week I have chef Christina Pirello of Christina Cooks. After already losing her mother to cancer, Christina was diagnosed with terminal leukemia in her mid-20’s. Not wanting to undergo traditional treatment for cancer, she ultimately changed her diet and lifestyle, and her cancer went into remission. She’s been cancer-free for more than 35 years now.

Christina wanted to share what she’d learned about food and cooking, and Christina Cooks was born. She started a cooking show on PBS (and won an Emmy in her first season), and has published eight cookbooks. While Christina maintains a vegan diet, she isn’t preachy about it.

We talked about her early days working in a professional kitchen, her journey to wellness, and how she built and grew the Christina Cooks brand.
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Christina Pirello
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Christina’s Instagram 
Christina’s Facebook 
Christina’s Twitter 
Christina’s YouTube 
The Christina Cooks Website 

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CONNECT WITH US

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Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of 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, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Chefs Without Restaurants Podcast – Episode 80 Pastry Chef Bria Taylor of Killa Cakes on Big Flavors, Being a Self-Taught Baker and Starting a Business

Pastry Chef Bria Taylor of Killa Cakes on Big Flavors, Being a Self-Taught Baker and Starting a Business

You can listen to the show on all platforms here

On the Chefs Without Restaurants podcast this week I have pastry chef Bria Taylor. She’s the owner of Killa Cakes, a Washington D.C. area cake business. Trained in graphic arts, Bria has no formal training in baking. In fact, she is completely self-taught. 

We discuss learning to bake, the process of starting a business, big flavors, and the possibility of a sandwich pop-up.

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Bria Taylor
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Bria’s Instagram 
The Killa Cakes Website 

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CONNECT WITH US

 ================

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of 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, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.