Culinary Now Podcast

Jaime and Matt connect with Emma Rotondo and Griffin Valentine, two emerging culinary educators to talk about what they feel makes a great teacher in the kitchen. The chefs share stories about the misconceptions and fears of being a new teacher and how to overcome when taking on your first class.

Jaime and Matt connect with master cheese maker and Mainer Allison Lakin to talk all things cheese. The chefs dive into Allison's story on taking the leap into cheesemaking and how changes in climate have direct impacts on the flavor of your favorite cheese.  Later in the episode, Allison shares which cheese is leading the way in her growing empire (hint: it contains seaweed)

Jaime and Matt connect with the Queen of Flavor: Lasheeda Perry to talk about where to find inspiration in creating memorable dessert offerings for your guests. The chef's talk trends in the pastry world and how a little more schmoozing can help create long-lasting relationships within our industry.

Jaime and Matt connect with Taylor and Ryleigh from Azuluna Foods; a ready to eat meal company that leverages a hub and spoke farming model to provide higher quality, more nutrient dense meals to talk sustainability and regenerative farming.

Jaime and Matt connect with artisanal bread baker Richard Miscovich about his journey in the bread world as well as common misconceptions around baking bread and what makes the perfect loaf.

Jaime and Matt connect with Boston legend, chef Paul O'Connell to chat about how the neighborhood dive can pave the way for today's culinary trends.  Later in the episode, the chefs reflect how the food experiences that impacted their lives and why prioritizing the pastry program is important.

Jaime and Matt connect with JWU chefs Tim Brown and Joe Melanson to talk about their role in creating the Wildcat Food Rescue Club. The chefs talk food recovery and how repurposing meals created in culinary school kitchens can positively affect those who might suffer from food insecurity. 

Jaime and Matt connect with Rhode Island food policy director, Julianne Stelmaszyk to discuss her role in making the state a leader in food policy. Later in the episode, the chefs discuss various opportunities for those looking to enter this emerging field.

Jaime and Matt dive into their best gift ideas for the holiday season. From large-ticket items to stocking stuffers, the chefs give you the best kitchen gifts for the food-enthusiast in your life.

Jaime and Matt connect with Master Chef Ray McCue to talk about the importance of hospitality as well as the power of networking and leveraging professional organizations to build relationships and your career. Later in the episode, the chef talk day after Thanksgiving recipe ideas.

Jaime and Matt connect with Yale Professor and author, Paul Freedman to talk turkey as well as the history behind America's most gluttonous holiday.  

Matt connects with Miami Chef Nol Foretia to talk about being a personal chef for professional athletes. The chef's talk about how this career path can challenge even the most seasoned chef but also can offer a rewarding lifestyle.  Later in the episode, the chefs dive into logistics for preparing meals for celebrities that are always on the go and have unique preferences when it comes to the...

Matt sits down with his students having just finished his class, asking what advice they would give to the next cohort of culinary students starting his lab.  Students dive into how to become a leader amongst their peers, be solution-driven and not give up in when times get tough. 

Jaime and Matt connect with Executive Chef Chris Clime to talk about why sourcing the absolute best seafood makes cooking easier. Also, the chefs dive into the intense kitchens of the past and how to stand out when interviewing for a new position.

Jaime and Matt dive into the hit show "The Bear" to talk about how accurate it actually was to depicting our industry. The chefs also discuss which characters they liked and didn't like and then completely spoil the ending so if you haven't watched it yet - DO NOT listen to the end of this episode.

Jaime and Matt connect with Newport Vineyard's Executive Chef Andy Teixeira to talk scratch cooking and expanding a culinary program to foster teaching and ingenuity. Later in the episode, the chefs dive into the value of awards and what really matters as a chef.

Jaime and Matt sit down with Matt Byrnes to discuss the similarities within food and music. Listen in to find out how writing a song compares to developing a recipe as well as how both a memorable meal and song can transport you to a certain time/place. Later in the episode, find out who everyone would share a meal with and why.

Jaime and Matt connect with JWU Alumni and founder of Forge to Table Knives, Noah Rosen, to talk about his journey in creating his own knife company. Later in the episode, the chefs talk about the importance of continuously engaging your customer via social media and what to look for from Forge to Table.  Shoutout to all young entrepreneurs - You will want to check this episode out!

Jaime and Matt connect with Manny Gonzales to talk beverage pairings. What best practices you should follow, misconceptions to avoid and other unique non-food options that help make whatever moment you're in, more memorable.

Jaime and Matt discuss which skill is more critical for today's foodservice professional: Hard work or Talent. The chefs dive into their own history and use these experiences to help shape their take on what is needed more to succeed in the restaurant industry.

Jaime and Matt connect with chef and registered dietician, Jon Poyourow to chat about food in the military; past and present. Jon shares stories from his time in the U.S. Army and how the modern military plays a role is shaping how we eat as civilians.

Matt sits down with Chef/Doctor Robert Brown to discuss the food traditions of past and present Passover Seders. Later in the episode, Matt and Rob talk about what makes the best Matzo Ball Soup and at last, Rob helps determine the winner of this year's Starch Madness.

Jaime and Matt connect with social media guru Devon Morgan to chat about what makes a successful post and dive into how using platforms like Instagram and others can help build your brand.

Is culinary school still relevant? You bet it is! Jaime, Matt and Mike dive into the history of culinary education discussing how where we have been has impacted where we are going. Along the way, the chefs unpack the different levels of modern culinary education and identify opportunities that lie ahead within their curricula. 

Matt, Jaime and Mike dive into the 2022 National Restaurant Association What's Hot List to discuss what food items are trending and cooling for this upcoming year.