Tag: food podcast

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Mike Tholis of Rendezvous Farm on Leaving the Chef World for The Farming Life

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

This week, on the Chefs Without Restaurants podcast I have Mike Tholis. Mike is the owner of Rendezvous Farm in Frederick, Maryland. Before starting his farm, Mike was a chef for 5 years in Washington D.C. restaurants, and has also worked as a butcher. After the government shutdown a few years ago, he realized how precarious the restaurant industry could be, and started planning his exit strategy. We discuss leaving the restaurant business, his innovative CSA model, pros and cons of farmers markets, and why he’s hesitant to sell his produce to restaurants.

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Mike Tholis and Rendezvous Farm

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Rendezvous Farm Instagram 

Rendezvous Farm Website 

Rendezvous Farm Facebook Page 

Some of Mike’s favorite resources are:

Urban Farmer Curtis Stone’s YouTube 

Jesse Frost’s Farming YouTube 

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CONNECT WITH US

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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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

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Chef Matthew Jennings on Getting Healthy, Moving to Vermont and His New Job and Business Ventures

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

On this week’s podcast I have Matthew Jennings. He is a chef/consultant, and VP of Culinary at Healthy Living Market & Café in Vermont. He is also the founder of Full Heart Hospitality which he runs with Jason Rose. 

Previously, Matt was the chef and owner of Farmstead restaurant and cheese shop in Providence, before moving to Boston, and opening Townsman restaurant. He’s the author of the 2017 cookbook Homegrown, and has been nominated for a number of James Beard awards.

Our conversation revolves around his decision to leave the restaurant, and move into consulting, and his new role at Healthy Living Market. You can also get a little more info on his next project, Red Barn Kitchen, which he’ll be starting with his wife Kate.

Also, please check out the website https://www.saverestaurants.com/ to find out how you can help restaurants that have been impacted by the Covid-19 pandemic.

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Matthew Jennings

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Matt’s Instagram

Instagram for Healthy Living Vermont, Full Heart Hospitality and Red Barn Kitchen

Matt’s Twitter

Full Heart Hospitality Website

Red barn Kitchen Website

Buy Matt’s Cookbook Homegrown

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CONNECT WITH US

 =========================== 

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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

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Chef Jensen Cummings of Best Served – Celebrating the Unsung Hospitality Heroes, Investing in Your Staff, and the Future of the Hospitality Industry

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

On the podcast this week I have chef Jensen Cummings, the creator and host of Best Served Podcast. On his show he talks to hospitality industry leaders to learn about the trials and triumphs of their lives and careers. A fifth-generation chef/restaurateur, Jensen has run acclaimed kitchens, owned restaurants, developed concepts and now is focused on evolving the restaurant business model, and storytelling through his hospitality strategy brand, Best Served Creative. 

Jensen is really interested in sharing the stories of people in the hospitality industry who are the unsung heroes. Amazingly, he’s done a live-stream podcast every single day since Covid started the second week in March. 

This episode isn’t really about podcasting. It’s about restaurant culture, investing in your people, chefs and branding, and the evolution of the hospitality industry.

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Jensen Cummings

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Best Served Instagram 

Best Served Twitter 

Best Served Podcast 

Jensen Cummings Facebook 

Best Served Podcast Facebook Page 

Best Served YouTube 

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CONNECT WITH US

 =========================== 

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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

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Chef Jamie Simpson of The Chef’s Garden and The Culinary Vegetable Institute on Adapting the Business, and Selling to the Home Consumer

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

On this week’s podcast we have chef Jamie Simpson. He is the chef liason at The Chef’s Garden, and the executive chef of the culinary vegetable institute. The Chef’s Garden has been delivering amazing produce and specialty products direct from the farm to chefs and restaurants for over 30 years. As many businesses have had to pivot due to Covid, The Chef’s Garden has also made some changes. While still offering their products to chefs, they now also offer home delivery boxes direct to the consumer.

Jamie and I talk about this new program, as well as some of the other things they’re doing like co-packing, working on shelf stable ingredients, cooking for smaller private events and their new AirBNB accommodation. We also discuss the annual Roots conference that they host, and conferences in general.   

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Jamie Simpson

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Jamie Simpson Instagram 

The Chef’s Garden Instagram 

The Culinary Vegetable Institute Instagram 

The Chef’s Garden Website 

The Chef’s Garden Facebook Page 

Farmer Lee Jones Instagram 

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CONNECT WITH US

 =========================== 

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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

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Line Cook Thoughts with Ray Delucci and Chris Spear – Starting a Personal Chef Business, Building a Community and Food Industry Issues

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

On this episode, Chefs Without Restaurants founder Chris Spear speaks with Ray Delucci of the Line Cook Thoughts podcast. The episode originally aired on January 12, 2020. The discussion revolves around starting a personal chef business, building a community, podcasting and various food industry issues. Chris shared advice for all the line cooks, and aspiring food entrepreneurs out there. If you haven’t checked out Line Cook Thoughts, go do so.
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Line Cook Thoughts

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Line Cook Thoughts Instagram

Line Cook Thoughts Twitter

The Line Cook Thoughts Podcast on ITunes 

The Line Cook Thoughts Facebook Page

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CONNECT WITH US

 =========================== 

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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

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