Tag: food podcast

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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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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.

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The Chefs Without Restaurants Podcast – Episode 79 Culinary Instructor April DuBose – Teaching, Nostalgia and the Loneliness of Entrepreneurship

The Chefs Without Restaurants Podcast – Episode 79 Culinary Instructor April DuBose - Teaching, Nostalgia and the Loneliness of Entrepreneurship

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

On the Chefs Without Restaurants podcast this week I have chef April DuBose. She’s currently the culinary director and instructor at Baltimore Outreach Services in Baltimore, Maryland, a nonprofit shelter for women and their children. The culinary arts training program there is eight weeks long, and focuses on basic cooking and kitchen skills, as well as sanitation food safety. It prepares women for the basic skills needed for employment in a kitchen at the prep cook level. 
Previously, April was a culinary instructor at Lincoln Culinary where she received the presidents excellence award for instruction, and she was the culinary teacher of the year. She’s also been a forklift driver and bounty hunter. 


In our discussion we talk about teaching, internships and staging, comfort food and nostalgia, sharing recipes, and the loneliness of entrepreneurship. 
If you like the show, click the subscribe button, and if you listen on Apple podcasts, I’d love it if you could write and review the show.

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April DuBose
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April’s Instagram 
Baltimore Outreach Services
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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.

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The Chefs Without Restaurants Podcast – Episode 78 Research Chef Shola Olunloyo of Studio Kitchen – Cultural Appropriation, Staging and Cooking Nigerian Food at The Stone Barnes Center

Research Chef Shola Olunyolo of Studio Kitchen

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

This week I speak with Philadelphia  chef Shola Olunyloyo. Shola has carved out a creative niche in modern cooking instruction as a consulting chef. The Studiokitchen was created as a research and idea space to support his manufacturer partner and client projects. He uses contemporary cooking techniques to create increased value and high impact flavor. His Studiokitchen has exposed guests and clients to an entirely unique approach to dining by immersive exploration of various culinary concepts, global ingredients, and useful modern cooking technology. 

Shola just finished a month long chef-in-residence program at the Stone Barnes Center in New York with chef Dan Barber. While there, he prepared his native Nigerian cuisine, using the bounty of the Hudson Valley. We talk about this experience, as well as staging, cultural appropriation and classical cooking techniques.

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Shola Olunloyo
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Shola’s Instagram 
Shola’s Twitter  
The Studio Kitchen 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.

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The Chefs Without Restaurants Podcast – Episode 77 Chef and Culinary Historian Michael Twitty

chef and culinary historian michael twitty of the book the cooking gene

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

On the Chefs Without Restaurants podcast this week, I have Michael Twitty. He’s a food writer, independent scholar, culinary historian and historical interpreter personally charged with preparing, preserving and promoting African American foodways, and its parent traditions in Africa and her diaspora, and the food culture of the American South. 

Michael is a Judaic Studies teacher from the Washington DC area, and his interests include food culture, food history, Jewish cultural issues, African American history, and cultural politics. He started the blog Afroculinaria 10 years ago. His book, The Cooking Gene won the James Beard award in 2018 for both Book of the Year, and best food writing. 

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Michael Twitty
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Michael’s Instagram 
The Cooking Gene Facebook Page 
Michael’s Twitter 
The Afroculinaria Website 
Buy his book The Cooking Gene

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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.

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

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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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.