Conversations In Culinary

He spent years in IT before trading the help desk for a smoker, and 18 years later Barry Sorkin runs one of Chicago's most distinctive barbecue rooms. In this live In Culinary demo, the Smoke pitmaster cooks a gumbo loaded with smoked duck, andouille, and tasso ham, giving away the tricks that actually matter along the way: the foolproof oven method for a deep, dark roux; what fond is and why...

Chef Matthew Skolarus closes out the season in style — making fresh ricotta ravioli with charred chorizo and corn salsa verde while telling the story of how he got here. A Chicago kid, high school dropout, and self-taught cook who worked his way up to exec chef on Randolph Street, Matt now runs Shorty's, a pop-up smash burger and pasta concept built around his life rather than the grind. The dish...

Chef Dominique Leach is a pit master, culinary veteran, and Chicago original — and this conversation might be one of the most honest we've had on In Culinary. Recorded live during a cooking demo, Dominique opens up about the stories behind her food: a late aunt whose fish fries raised money for family reunions, a grandmother from Lexington, Mississippi who cooked with her eyes closed and once...

Before the series had a name, this was the night it all began. We're throwing it back to Season 1, Episode 1 — the very first In Culinary live event, with the one and only Chef Brian Jupiter. Chef Brian Jupiter — executive chef and owner of Frontier and Ina Mae Tavern in Chicago — sits down with host Paul Young for what would become the foundation of everything In Culinary Conversations is today....

San Diego-raised, Chicago-based chef Stephan Sandoval joins us live to make the dish that put him on the map — a Baja-style bluefin tuna tostada built on Japanese knife technique, a scratch-made ancho-morita salsa macha, and three sauces that quietly hit every corner of the palate.  Stephan talks about growing up between San Diego and Tijuana, the Japanese and Chinese immigrant influences baked in...

Meet Our Next Conversation - Pitmaster Barry Sorkin: Where it began...

Check out what the March 26th In Culinary Conversations Spotlight Chef shares about diversity. It all goes down in person on 3/26/2025 at Boelter Chicago.

She's our March 26th In Culinary Conversations Spotlight Chef. Her demo is Catfish & Hush-Puppies and she's going to share her story with us on 3/26/2025 at Boelter Chicago.

On March 26th Chef Dominique will take stage for an In Culinary Conversations. She's going to demo Catfish & Hush-Puppies and here's why she has selected to share this experience on 3/26/2025 at Boelter Chicago.

Unfiltered, Unscripted Conversation with Pit-master Phil Wingo of Porkmafia https://porkmafia.us/ - April 2024 Production by: Pathfinder https://www.yourpathfinder.io/

The Cost of Restaurant Business Now

The whole hog ... how it all started for Chef Brian Jupiter.