Coffee with Scoolinary

In this episode of the Scoolinary podcast, we indulge in a Darjeeling tea with Mary Sue Milliken. Mary Sue has been a restaurateur and leader in the Los Angeles culinary scene and beyond for more than 40 years however, listeners may know her as much for her activism as for her radio and TV work. She's a rare blend of talented, unassuming, and ambitious, which earned her stints as a culinary diplom...

In this episode of the Scoolinary podcast, we have a choice between a dirty chai latte with oat milk or a coffee with a little bit of espresso with Shenarri Freeman. Shenarri rose to fame with her concept of soul food, which she reinvented without using any animal products. With a nickname that's pefectly tuned to her culinary philosophy, Shenarri tells us why and how she switched to plant-based c...

In this episode of the Scoolinary podcast, we learn what it takes to make the perfect flat white with Grace Ramirez, a very active chef activist (as she describes herself) who's embraced the celebration of Latin culture through food. It's in her nature to follow her impulses — even when she has no plan — and what she did in reaction to Hurricane Maria is proof of her selfless compassion — you will...

For this episode of the Scoolinary Podcast, we share a cold brew with a splash of macadamia nut milk with Lisa Ludwinski, the chef creator of Sister Pie, a bakery in Detroit, Mich. (USA) that specializes in extraoridnary pies. Lisa is also a trailblazer in cooking videos and produced 100 videos from her tiny apartment kitchens that were dotted around New York City, where she went to study theater...

In this episode of the Scoolinary Podcast, we have a café noisette with Natacha Gómez-Dupuy, culinary ambassador to Haiti, traveling chef, wine consultant, and an award-winning cookbook author. She's also a disaster relief trainer of trainers for the Caribbean, and a supporting member of the Chefs' Manifesto. To better understand Haiti's complex history, Natacha introduces us to some of the star i...

In this episode of the Scoolinary podcast, we sit down with David Rickett, a self-made chef whose successes include reaching the final round of MasterChef UK, creating his own niche as a private chef, and adapting his studies in art history to food presentation. Without any formal training as a chef, David has discovered that there are some advantages to that (as well as some disadvantages), which...

In this episode of the Scoolinary podcast, we start with a black coffee with Kyle Connaughton, chef and restaurateur of The Single Thread Farm, Restaurant, and Inn, which are deliberately focused on sustainably sourced cuisine, starting with their own 24-acre farm. The farm at Single Thread is at the heart of what Kyle, along with his wife, Katina, planned for their business when they opened it se...

In this episode of the Scoolinary Podcast, we begin with a straight up black coffee with Alejandra Schrader, an award-winning cookbook author, chef, and a founding member of the Chefs' Manifesto. Compare a cup of green lentils to a cup of ground beef and find out that there's only a tiny difference in protein between the two. If that's a surprise, you'll be shocked to learn the most profound diffe...

In this episode of the Scoolinary Podcast, we begin with an oat milk cappuccino with Paul Newnham, executive director of the Sustainable Goal 2 Advocacy Hub, which also runs the Chefs' Manifesto. Join us to find out what's in the Chefs' Manifesto and how many chefs have signed on to it so far. Maybe you even know some of them. Paul goes into detail about the program, which is a Scoolinary partner,...

In this episode of the Scoolinary Podcast, we have a cup of black coffee with Anthony Myint, founder of Zero Foodprint, a movement of chefs and food business teaming up with farmers to restore the climate and grow better food. Quick quiz: do you know the difference between carbon farming and conventional farming? What percentage of a restaurant's "foodprint" is actually from food? Anthony introduc...

In this episode of the Scoolinary Podcast, we have a cup of on-demand slow brew with the intriguing Kriss Harvey, a professional pastry chef, chocolatier, and dragéificateur who's based in southern California. What's the antidote to ego in the world of Instagram-able chocolate creations? Kriss tells us something he practices every single day to remain true to his craft and to himself as well. As a...

In this episode of the Scoolinary Podcast, we have a coffee cortado with Irini Tzortzoglou, an award-winning chef, whose inspiration comes from classic Greek food in a modern context. A native of Crete, she reveals the secret to homemade filo dough as well as tells us the essential "ingredient" to becoming a good cook. Having won the 2019 season of MasterChef UK, we asked her how much experience s...