The Ultimate Dish

Dina Altieri is the Director of Culinary Enterprises at UMOM New Day Centers in Phoenix, Arizona - a non-profit organization that helps fight homelessness in underserved communities.  With over thirty years of leading kitchens, educating, and training young culinarians, Dina is one of the foremost leaders in culinary education today. Some of her many accolades including winning National Chef Educa...

Andy Clark is an expert baker and owner of Moxie Bread Co., a Colorado bakery and coffee shop. He's also the proprietor of a retail grain mill and the chairman of the Colorado Grain Chain, a local non-profit group which seeks to preserve ancient grains.  During the COVID-19 pandemic, Andy and his team had to innovate and reinvent the bakery, as well as use their resources to help struggling l...

Lauren Lewis is a yogi and chef with expertise in plant-based cuisine. She has operated a personal chef and culinary education business for nearly twenty years, and also served as personal chef of Colorado Governor Jared Polis for over a decade. She combines her deep passion of food and yoga in her workshops and regularly conducts retreats and one-on-one sessions on healthy living with clients. Li...

Chef Frank Vollkommer is the Director of Culinary Industry Development at Auguste Escoffier School of Culinary Arts, and one of only 11 Certified Master Pastry Chefs in the nation - the highest level of pastry chef certification that one can receive. Frank carries decades of experience as a chef, educator, business owner, and research & development chef. His creations have been featured in pub...

From martial arts to memory competitions, in this episode we speak with the rockstar Executive Chef André Natera of the Fairmont Hotel in Austin, Texas, board member of the Texas Food & Wine Alliance, and host of the Run the Pass podcast & web series. Chef André is an active individual - a former mixed martial artist and a culinary industry veteran who has held over 10 executive chef posit...

Shane Witters Hicks, an Escoffier graduate, a private chef, and plant-based culinary specialist, completed his undergraduate degree in physics with a minor in computer science and environmental sustainability, and then spent the first six months after graduation working as a power systems engineer. Shane decided to switch his career to working in the restaurant industry, before enrolling at August...