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

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About Ryan Peters

This week on the podcast 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. 

chef ryan peters of peterspasta

On This Week’s Podcast

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?

chef ryan peters of peterspasta  with chicago bulls

This Week’s 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%

Relevant Links and Where to Learn About Ryan Peters and Peters Pasta

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Ryan Peters

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Ryan’s Instagram
Ryan’s TikTok
Ryan’s Website
Ryan’s Facebook Page
Ryan’s YouTube

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Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

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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 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

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About Dan Ahdoot

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’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 This Week’s Podcast

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.

This Week’s 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%.

Relevant Links and Where to Learn About Dan Ahdoot

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Dan Ahdoot

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Dan’s Instagram
Dan’s Twitter
Dan’s Website
Listen to Green Eggs and Dan

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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.wordpress.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

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, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

The Joy Premium and How it Relates to Charging for Your Work – with Cook and Storyteller Jonathan Bardzik

The Joy Premium and How it Relates to Charging for Your Work - with Cook and Storyteller Jonathan Bardzik

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About Jonathan Bardzik

This week my guest is Jonathan Bardzik. He’s a storyteller, cook, and author. He’s a performer, speaking and cooking for private and corporate audiences, creating customized experiences that build connection. He’s appeared with more than 900 audiences, been on the TedX stage, written 4 books, and his new television series, Jonathan’s Kitchen: Seasons to Taste recently debuted on Revry. His work has been covered by USAToday, The Washington Post, and Food Network Magazine. Overcoming hurdles, including once setting the Christmas dinner table on fire, Jonathan celebrates 10 years in business this month.

quinoa tower by chef jonathan bardzik

On This Week’s Podcast

On the show, we talk about how he started his cooking and speaking career, and he shares his advice on how you can start too. We discuss why he wanted to write cookbooks, and some tips for those listeners who might want to do the same. We talk about his new TV show, and improvisation while speaking and cooking. Jonathan also explains what the joy premium is, and how it’s related to charging for your work. How much joy does a dinner bring you? If you’re excited about an event, maybe you’d be ok with charging less. If it seems like the client might be challenging, and this is just a transactional event, you’d better get that money. What are your thought’s?  Feel free to comment on Facebook, Instagram or shoot me a DM or email.

washington dc chef jonathan bardzik cooking at the farmer's market

And next week is episode 100. I think this is quite the milestone. The episode will still be about food, but my guest is an actor whose resume includes the TV show Cobra Kai. Intrigued? Come back next week.

tacos by chef jonathan bardzik

Relevant Links and Where to Learn About Jonathan Bardzik

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Jonathan Bardzik

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Jonathan’s Instagram https://www.instagram.com/jonathanbardzik/

Watch Seasons to Taste https://watch.revry.tv/details/35368

Jonathan’s Website https://www.jonathanbardzik.com/
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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.wordpress.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

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, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Keys to Running a Successful Personal Chef Business – Earl Arnette III of Steez Catering

chef earl arnette III of steez catering in baltimore
chef earl arnette III of steez catering in baltimore on running a successful personal chef business

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About Earl Arnette III and This Week’s Podcast

On this week’s podcast I have Earl Arnette III. He is the chef and owner of Steez Catering, a personal chef and catering business based out of Baltimore, Maryland.  This is one of our “Meet a Member” episodes. You’ll learn about his business, and we discuss topics like going to culinary school, what he wished he knew before starting a business, and mentors.

This Week’s Sponsor

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

Relevant Links and Where to Learn About Earl Arnette III and Steez Catering

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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Earl Arnette III – Steez Catering

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Steez Catering Instagram 

Steez Caterng Facebook

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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 other website (it has different stuff) https://chefswithoutrestaurants.org

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

About Chefs Without Restaurants

A Conversation with Daniel Gritzer, Culinary Director of Serious Eats – Part 2

daniel gritzer, culinary director of serious eats

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About Daniel Gritzer and This Week’s Podcast

On this week’s podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director of Serious Eats.  I’ve big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almost everything in, so this is part two of two. Part one aired last week, and it’s linked here

On this episode we discuss, scaling recipes, cooking on a boat, the original pepper used in Romesco sauce, atole, and being thoughtful when developing recipes. We also tackle the controversial topic of Maryland crab cakes and Old Bay. Where do you stand on the topic?

This Week’s Sponsor

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.

Relevant Links and Where to Learn About Daniel Gritzer and Serious Eats

You can listen to the show on PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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DANIEL GRITZER

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Serious Eats Website 

Daniel’s Instagram 

Daniel’s Twitter 

Serious Eats Instagram

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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 other website (it has different stuff) https://chefswithoutrestaurants.org

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube

About Chefs Without Restaurants