Culinary Now Podcast

Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.

Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.

Jaime and Matt connect with editor and content guru, Mary King from Restaurant HQ to talk about starting your first restaurant, how to leverage your community and avoiding technology traps.

Jaime and Matt connect with JWU alum Sam Burgess to help inspire new and upcoming graduates on how active listening and asking questions can lead to freedom in your career. Later in the episode, the chefs dive into how to serve to serve a great burger at your next summer cookout.

Jaime and Matt connect with Kansas City BBQ Judge, Jeremy Houghton to talk all things BBQ. Brisket to burgers, the chefs cover it all and in perfect timing for the upcoming July 4th holiday. 

Jaime and Matt declare the summer BBQ season open for business.! The chefs debunk misconceptions on what belongs on the grill and lay out some backyard BBQ etiquette to ensure everyone does summer get togethers right. Later in the episode, the chef reveal upcoming Forge to Table giveaways happen throughout the summer so stayed tuned.

Jaime and Matt connect with JWU dean and secret econ guru, Jason Evans to talk about the California fast-food minimum wage increase and how that impacts the future of food.

Matt connects with Asheville chef and James Beard winner, Katie Button to talk about finding success through inspiration, resilience and consistency. 

Matt connects with seafood evangelist Barton Seaver during the 2024 JWU FiT Symposium to talk all things fish, mentorship and cookbooks. This quick conversation results in a trip down memory lane and some "doing a podcast during a symposium" background noise.

Jaime and Matt connect with global master chef Karl Guggenmos and JWU alum Michelle Tulloch to discuss their newest venture: The Golden Plate, a global gastronomic experience that offers unique culinary retreats off the beat and path, combining history, culture, nutrition and a sense of meaning through travel. All chefs will benefit from the wisdom shared in this episode so check it out.

Jaime and Matt dive into the annual McCormick flavor forecast and talk about tamarind's versatility and why every emerging cook should have this in their pantry.

Jaime and Matt connect with hot dog aficionado and JWU professor, Bill Lendway to talk about America's favorite sandwich. Later in the episode the chefs share personal stories of how hot dogs played a role in their childhood and a fun game of hot dog trivia!

Jaime and Matt connect with chef Monica Glass to talk all things gluten-free, opening a new restaurant and what chefs look for in a stage. 

Jaime and Matt connect with World Association of Chef Societies managing director, Ragnar Fridriksson to talk about how the white comes with responsibilities to do good, grow your own skills and experience new places and flavors

Jaime and Matt answer holiday questions from listeners - some food - some, well other

Matt connects with JWU junior George Gonzalez to talk about what drives him to be the best. The chefs chat about what bugs and inspires them about the industry and how dining out as a chef has both pros and cons.

Jaime and Matt sit down with Professor Jenn Pereira to talk and taste all things cider. In this episode, the chefs debunk the cider-making process, talk about different applications in the culinary/baking/pastry world and of course.. do a killer tasting. 

Jaime connects with pastry chef and momtrepreneur Jessica Lewis to talk all things plated desserts, taking your career in stages and of course.... Chicken and friggin waffles!

Jaime and Matt connect with CKBK co-founder Matthew Cockerill and food journalist Felicity Cloake to talk about cookbook digitization, the importance of saving lost books and why print will never go out of style. 

Jaime and Matt review the 2022 film: The Menu to discuss whether it was a truly a thriller or perhaps a somewhat accurate satire. Spoiler Alert! the chefs discuss a lot of details about the movie, so watch it before you listen.

Matt connects with University of Massachusetts Amherst Director of Culinary Excellence, Alexander Ong to talk about why the UMass culinary program has held the title of best campus dining in the U.S. six years running.

Jaime and Matt connect with professor and chef, Rollie Wesen to talk about challenges in the American food system, how we went from malnutrition to obesity in less than a century and how supermarkets make you think you have variety in what we buy.

Jaime and Matt connect with chef Chris Viaud to chat about why New Hampshire is becoming a more desirable food destination and how family is the key to truly finding joy in what you do.

Matt travels to Kyoto Japan to connect with chef Thomas Frebel from Noma to talk about their recent pop up, the importance of Kaiseki cuisine and how it has shaped the modern tasting menu as well as what it takes to make it at one of the most influential restaurants in the world.

Jaime and Matt connect with Danielle Carrino, pastry sous chef at Eleven Madison Park in NYC to talk all things plant-based in the world of three star Michelin pastries. Later in the episode, the chefs chat about the importance of being a sponge and buying in when working for the best.