Tag: food entrepreneur

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

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June 16, 2021June 16, 2021

A Conversation with Daniel Gritzer, Culinary Director of Serious Eats – Part 1

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 one of two.

We talk a lot about the process of recipe development and testing. We discuss cooking equipment, oven calibration, and the subjectivity of taste. You’ll hear about the ins and outs of Serious Eats, and you’ll learn about olive oil, polyphenols, and perceived bitterness. Ever wonder if you should or shouldn’t blend olive oil in a blender? We get into that.

This Week’s Sponsor

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

You can listen to the show on Podpage, Podlink, Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora, I Heart Radio, and everywhere podcasts are found.

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DANIEL GRITZER

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Serious Eats Website

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Serious Eats Instagram

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

About Chefs Without Restaurants

January 14, 2021April 5, 2021

The Chefs Without Restaurants Podcast – Episode 17 Chef Krystal Mack on Using Food as a Tool for Social Design

You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora and I Heart Radio.

On this episode we have Krystal Mack. She is a culinary artist, creative consultant, entrepreneur, writer, self-taught baker, and activist who uses food as a vehicle for storytelling, cultural exchange, and community building. Based in Baltimore, she’s launched multiple brands and concepts over the years, including KarmaPop, an experimental frozen dessert concept; PieCycle, Baltimore’s first-ever food-vending tricycle; BLK//MARKET, an artisan collective for creatives of color, and BLK//SUGAR, a food and lifestyle concept known for sweet treats such as Toasted Coconut & Ube Croissants and Purple Sweet Potato Pie.

· Using food as a tool for social design

· Decolonizing our relationship with food

· Imposter syndrome

· Culinary traditions, “ethnic” food and “classical cooking”

· Collaborations

· Food influencers

· and so much more

Book recommendations: Emergent Strategy by Adrienne Maree Brown and The Secret Lives of Color by Kassia St Clair

Podcast recommendation: 99% Invisible

Check out Krystal’s Patreon and IAO Studio

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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.

December 21, 2020April 5, 2021

The Chefs Without Restaurants Podcast – Episode 75 Ryan Dumapit – When Passion Doesn’t Pay The Bills

You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora and I Heart Radio.

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. They’re 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 personal chef business Perfect Little Bites 10 years ago. And while I started working in kitchens in 1992, surprisingly, I’ve literally never worked in a restaurant.

On this weeks show I have Ryan Dumapit. He has a degree in pastry arts, and food service management. But Ryan doesn’t have a singular path in the food industry. In fact, he also went to school for IT, and has worked for a point of sale company, as well as a fitness company. We talk about many of the positions he’s held including being a district manager for a contract food service company, and working logistics for a large grocery chain. He also partnered with a mutual friend of ours on a catering project called called Fil Amazing Foods, and has his own desserts company called CaSey B’s. Unfortunately, due to the Covid pandemic, both of these ventures have been put on hold for a while.

Ryan is a first generation Filipino American, so we talk about Filipino food, and his experience growing up. He also talks about about job choices, and the struggle of doing something you love for career, vs having a job that can pay the bills.

And if you want to make sure you catch every episode of the Chefs Without Restaurants podcast, go to chefswithoutrestaurants.org to sign up for our mailing list. The link can also be found in the show notes.

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Ryan Dumapit
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CaSey B’s Facebook
Fil Amazing Food’s Instagram
Fil Amazing Food’s Facebook

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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

December 7, 2020April 5, 2021

The Chefs Without Restaurants Podcast – Episode 73 Pastry Chef Monica Glass

You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora and I Heart Radio.

On this week’s Chefs Without Restaurants podcast, I speak with Philadelphia pastry chef Monica Glass. Upon graduating from Penn State, Monica moved to New York City to embark on a career in public relations. But after a brief stint in the corporate world, she realized she felt more at home in front of an oven than behind a desk. Monica set out to improve her culinary skills with an apprenticeship under Deborah Racicot, executive pastry chef at New York City’s Gotham Bar and Grill. After seven months of moonlighting as an extern, Monica enthusiastically joined the team at Gotham Bar and Grill full time. She continued to develop and refine her skills, working with chefs Michael Laiskonis, Eric Ripert and Ken Oringer, to name just a few.

In 2015, Glass moved back home to Philadelphia to accept the role of Corporate Pastry Chef with Constellation Culinary Group, where she oversaw the pastry program for company operations from Massachusetts to Florida for 4 years. After working in high prestige, high volume kitchens for the past 15 years, Monica is now embarking on a new adventure on her own consulting with restaurants, bakeries, cafes, brands, and food and lifestyle publications, as well as navigating the virtual class landscape and building a brand herself.

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Monica Glass
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Monica’s Website

Monica’s Facebook Page

Monica’s Twitter

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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