Chef Virginia Willis on Writing Cookbooks and Her Wellness Journey

chef virginia willis

About Virginia Willis

This week on the podcast I have James Beard Foundation Award-winner, chef Virginia Willis. She was the TV kitchen director for Martha Stewart, Bobby Flay, and Nathalie Dupree and executive producer for Epicurious TV on the Discovery Channel. She’s made cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in Sicily, and beguiled celebrities such as Jane Fonda and Bill Clinton with her cooking — but it all started in her grandmother’s country kitchen. Virginia is the author of a number of books including Lighten Up, Y’all, Basic to Brilliant, Y’all, Okra, and Grits.

On This Week’s Podcast

On the show, we discuss how she got into writing cookbooks, how her cooking style has changed, and her wellness journey which has led to her losing 70 pounds. We talk about food media, and credible sources for recipes and cooking tips. Virginia’s also passionate about sustainable seafood, and we discuss that as well.

This Week’s Sponsor

Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Altof Serious Eats/The Food Lab said “this is the answer I’ve been waiting for to produce consistently awesome pizza over and over”.

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

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Virginia Willis

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Virginia’s Instagram
Virginia’s’s Website
Virginia’s Facebook
Virginia’s Twitter
Virginia’s Eating Well Recipes

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CHEFS WITHOUT RESTAURANTS

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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


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Founder Chris Spear’s personal chef business Perfect Little Bites

Learn How to Start an Online Cooking Class Business with Chef Matt Finarelli

Chef Matt Finarelli

About Matt Finarelli

This week on the podcast I have personal chef and cooking instructor Matt Finarelli. Matt was a guest on our show way back in March 2020. In fact, he might’ve been the last in-person show that we recorded before the Covid shut down. If you’re interested in hearing that episode, it was number 24, and you can find the link here

Due to the situation with Covid, Matt didn’t feel comfortable going into people’s homes to cook or provide lessons. But, like most people, he needed some form of income. So, Matt turned to online cooking classes. It wasn’t something he had experience with, but he found a way to make it work. Now, he wants to share that knowledge with you. 

On This Week’s Podcast

Matt talks about how he got started, and what he learned along the way. He’ll tell you what gear he’s using, how he sets up the online classes, and what his price structure looks like. While Matt plans on going back to in-home dinners and lessons, he says that he’ll definitely be continuing to do the online classes, and wanted to provide tactical information to help you set up a similar business. If you’d like to learn how to make money with online cooking classes, this is the episode for you. 

This Week’s Sponsor

Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Altof Serious Eats/The Food Lab said “this is the answer I’ve been waiting for to produce consistently awesome pizza over and over”.

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

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Matt Finarelli

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Matt’s Instagram
Matt’s Website
Matt’s Facebook
Two Hands, One Drink on YouTube

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CHEFS WITHOUT RESTAURANTS

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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

From Fine Dining to the Personal Chef Business with Chef Lana Lagomarsini of Lana Cooks

nyc personal chef lana lagomarsini of lana cooks

About Lana Lagomarsini

On this week’s podcast we’re joined by Lana Lagomarsini. Lana is the chef and owner of Lana Cooks, a personal chef business based in the New York City area. Lana comes from a fine-dining background, having cooked at Blue Hill at Stone Barns, Gramercy Tavern, Daniel, and Momofuku Ko. Like many chefs, when restaurants began shutting down due to Covid, Lana explored the personal chef sector.

On This Week’s Podcast

On the show, we discuss her restaurant background and her transition into the personal chef business. We talk about kitchen culture, finding her culinary voice, and the future she’d like to see in the food industry. Lana also talks about cooking for her community, her involvement in the Black Food Movement, and how African American Cuisines and the slave trade impacted American Cuisine.

This Week’s Sponsor

Looking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don’t just take my word for it. Kenji López-Altof Serious Eats/The Food Lab said “this is the answer I’ve been waiting for to produce consistently awesome pizza over and over”.

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

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Lana Lagomarsini

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Lana’s Instagram
Lana’s Website


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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

Sobriety and Starting a Baking Business – Louis Remolde The Single Baker

Sobriety and Starting a Baking Business with Louis Remolde The Single Baker

About Louis Remolde

On this episode, we’re joined by Louis Remolde, otherwise known as The Single Baker. Louis is someone who’s worked in the food and beverage industry in Philadelphia, PA since he was 14 years old. At the age of 39, he decided to get sober, and eventually started his own baking business, as well as a personal training business.

rainbow cake with sprinkles

On This Week’s Podcast

Louis talks about his path in the industry, and how he came to start his business. You’ll learn about how he landed cooking spots on local tv stations, and eventually a spot on a Food Network tv show. He also talks about his upcoming book on food and sex.

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

cupcakes with sprinkles

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Louis Remolde

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Louis’s Instagram
Louis’s Recipes

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CHEFS WITHOUT RESTAURANTS

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SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
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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 it would be much appreciated. 

Running a Successful Food Truck Business

jerrod cline of bub-b-que food truck in frederick maryland

About Jerrod Cline and Bub-B-Que

On this week’s podcast, we’re joined by Jerrod Cline of Bub-B-Que, a food truck based in Frederick, Maryland. Jerrod was the 2nd guest we had on the podcast way back in Dec 2019. The food world, and the world in general, has changed so much in two years. I wanted to get Jerrod back on the show and hear how things have changed for him.

Smoked Brisket

On This Week’s Podcast

From rising food costs to pivoting, we talk about running a food truck in the year 2022. Jerrod talks about how he’s changed his menu, and what he thinks about competition. He discusses some tricks to keeping his food cost in check, and how he keeps the money coming in during the cold winters.

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.

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%.

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

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Jerrod Cline and Bub-B-Que

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Bub-B-Que Instagram
Bub-B-Que Facebook Page
Jerrod Cline on Episode 7 of the Chefs Without Restaurants Podcast

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CHEFS WITHOUT RESTAURANTS

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SUPPORT US ON PATREON
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

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.