Chefs Without Restaurants

On this episode we have David Pollack, a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he’s created Cooking Without...

On this episode we have Andrew Wilkinson from Pizza Llama . Most people know Andrew as the cohost of this podcast. Due to the Covid-19 pandemic, Andrew has taken a temporary leave from the podcast, as he’s focusing on his business. Pizza Llama is a mobile, wood-fired pizza operation based out of Frederick, Maryland. Andrew has had to change many of the ways that his business operates due to social...

On this episode we have Rachel Armistead from The Sweet Farm . Many people know The Sweet Farm from their fermented products such as sauerkraut, kimchi, pickles and ginger beer. They were the first business licensed to sell sauerkraut in the state of Maryland. They also had a successful food truck that served their fermented products along with grilled sausages. They recently made the decision to...

On this episode we have Katrice Scott. Katrice is one half of Two Sweet , the custom confections business she started in Frederick, Maryland with her twin sister Karin.  On this episode: ·         Transitioning for baking at home, to cooking out of a commercial kitchen ·         The impact of Covid-19 on life and business ·         Finding time to be creative ·         The cookie business   Busine...

On this episode we have chef Terence Tomlin . He was the executive chef at the restaurant Hawthorne in Washington DC. In November 2017 he suffered two strokes while working at the restaurant, leaving the right side of his body paralyzed. He has been able to regain much of his strength, though he has still not regained full use of his right side. Since then, he’s gone on to compete in Baltimore’s M...

On this episode we have Mark A. Vierthaler . Mark is the head distiller at Tenth Ward Distilling Company in Frederick, Maryland. Some of the spirits they produce are a genever style gin, absinthe nouvelle, caraway rye, and a smoked corn whiskey. On this episode: ·         Support and collaboration within the craft spirits community ·         The history of absinthe and Maryland rye ·         An in...

On this episode we have chef Josh Fidler . Josh is a chef in the Gettysburg, Pa area. He was the chef and owner of Fidler & Co in Biglerville, and most recently consulted on the menu and kitchen at GearHouse Brewing Co in Chambersburg, PA. Currently, he is working on a new project called Mela Kitchen in Gettysburg. Mela is located in the brand new Jack’s Hard Cider facility, and will feature b...

On this episode we have our good friend Anthony on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home cook, who’s passions include pasta and Italian food, fermentation, charcuterie and gardening. Last year, he and chef Chris Spear of Perfect Little Bites did a pop-up dinner in downtown Washing...

Things are changing every day during the Covid-19 global pandemic. We have decided to continue with our podcast, even if it means changing the format a little, and how we conduct the show. I have added some resources and links here in the show notes, but be aware that they're literally changing by the minute. Please let me know if there's ANYTHING we can do to help you. Please be safe. I...

On this episode we have Drew Pumphrey. Drew is the owner of The Smoking Swine BBQ and smoked meats emporium. His food truck is based out of Baltimore, Maryland, and services the surrounding areas. He recently began working on a brick and mortar restaurant, which is currently operating on limited hours, but will be fully operational soon.  In this episode: ·         BBQ ·         Food truck life · ...

From Jason Littrell: It's a tough pill to swallow, but we're not going to be dining the way we used to in ten years. It's chefs like Chris Spear from Perfect Little Bites and Chefs without Restaurants who are going to surface in the emerging gig and convenience economies. Chef breaks down his techniques and tactics to build his brand, and deliver world-class in-home dining experienc...

On this episode we have chef Sarah Acconcia . Sarah is currently employed as an in-home personal chef for a professional athlete, and is also the owner of Juniper Culinary Apothecary .  Prior to that, Sarah spent many years working in Baltimore restaurants. She is a self-described service industry wellness advocate, and has started a Facebook group called Self Care for the Service Industry . In th...

This is a mini episode, if you can even call it that. I wanted to take a moment to thank all of our listeners...especially those who have stuck with us as we work to continually improve the show. We were new to podcasting, and realize that there were some technical and quality issues. We hope that we have rectified many of those issues. Please listen to this very brief episode to lean more about w...

On this episode we have chef Matt Finarelli . He is an in-home culinary instructor and personal chef in the Washington DC area. Matt has also published a cookbook called Beyond the Red Sauce . In this episode: ·         We discuss some of Matt’s most popular classes ·         Marketing, Yelp and the pros and cons of Thumbtack ·         His spice company Ani Spices ·         Cocktails ·         The...

On this episode we have chef Cat. She is a personal chef in Baltimore, MD, the founder of the organization Just Call Me Chef , and is a board member for The Food Project .  In this episode: ·         The personal chef industry ·         Collaborations and pop-ups ·         The Just Call Me Chef Organization ·         Marketing your business ·         and so much more   Recommended Books: Notes Fro...

On this episode we have Cathy Barrow. Cathy is a food writer, cooking teacher and pie maker. Barrow writes the “BRING IT” column in the Washington Post’s Food section . She has written for the New York Times , Garden and Gun , The Local Palate , Modern Farmer , Saveur , Southern Living , NPR, and National Geographic , among others. Her first cookbook, Mrs. Wheelbarrow’s Practical Pantry , won the...

This is what we’re calling The Patreon  Mini-sode. We hope everyone loves what we’re doing with both the Chefs Without Restaurants podcast, and organization. We want to keep the organization free for as long as possible, to continue helping food entrepreneurs build and grow their businesses. Obviously, we are incurring some costs, so if you appreciate us, and what we’re doing, we’d love your suppo...

On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality , and works with Live Nation.  In this episode: ·         Contract foodservice ·         High-volume cooking ·         The pricing of stadium food ·         Culinary school and The American Culinary Federation ·         Unions in kitchens ·         and so much more   Recommended book: The Perfectionis...

On this episode we have Dylan Ubaldo, a chef, musician, audio engineer and event organizer based in Baltimore, MD. He started the Calasag pop-up to bring Filipino, and Filipino-American food to the area, especially in conjunction with events. In addition to cooking, Dylan creates music under the name Toyomansi, and created the intro and outro music for this podcast. We would also like to thank him...

On this episode we have chef Christian Irabién . Originally from Mexico, Christian began his culinary career working at his grandparents’ restaurant in El Paso. Over the years he strayed away from working in restaurants, but eventually found his way back, working at some of the best restaurants in the Washington DC area including Restaurant Eve in Alexandria, VA and Oyamel in DC, a restaurant from...

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...

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wrap-up editorial for StarChefs, which I did, but it was never used. Instead of taking notes, I had recorded the audio to refer back to. Now, I want to sh...

On this episode we have Jake Cline and Matt Tilman of Hometown Harvest restaurant and food truck in Frederick, Maryland.   In this episode: ·         Local sourcing and seasonal cooking ·         The cost of “farm to table” ·         Southern food talk…fried chicken and grits ·         Cooking at The Great Frederick Fair ·         Running both a restaurant and a food truck  Read about them in a re...

On this episode, we sit down with Chef Sebastien ( Kuisine King ), a Washington DC area chef. In this episode: ·         Cooking at The White House ·         Thoughts on going to culinary school ·         Working at The Cheesecake Factory, and how hard it is to actually cook there ·         Vibrational cooking and “intersectional cuisine” ·         Finding the middle ground between consistency and...

Chef Marc O’Neil discovered his love of cooking at the age of 5 when his brother taught him how to cook bacon. He eventually starting working in kitchens, from Burger King to The Westin at BWI. Now he has his own business, focusing on keto meal prep, and events specializing in upscale comfort food.  In this episode: ·         Being a boss and building your brand ·         Looking at multiple strea...