Five Rules for the Good Life Podcast

On this episode of Five Rules for the Good Life , I sit down with David Gelb , the creator of Chef’s Table and director of Jiro Dreams of Sushi , who shares his Five Rules for Creating a Body of Work You Love . We discuss how his early dreams of making sci-fi blockbusters shaped his unique documentary style, how technology shifts helped his early food storytelling, and why his five rules—such as m...

This week on Five Rules for the Good Life , I sit down with chef, content creator, and author Jonathan Kung , a third culture trailblazer whose videos and cookbook, Kung Food , have brought millions into his creative kitchen. He shares his Five Rules For Harnessing Your Creativity, and we talk about where ideas really come from, why limitations help unlock creativity, and how sometimes the best di...

This week on Five Rules for the Good Life , I sit down with bartender, beverage consultant, and all-around cocktail whisperer Linda Douglas to talk about her Five Rules on Building an at Home Bar . She shares the importance of intention when choosing base spirits, to learning how to batch drinks like a pro, all while demystifying the world of mixology with warmth, clarity, and a healthy pour of re...

On this episode of Five Rules for the Good Life , I sit down with Kyle Knall, the Chef and Co-Owner of Birch and Culinary Director at Stone Bank Farm in Milwaukee, to talk about what it really means to work with farmers. From hugs at the market to crafting a menu around whatever’s thriving in the fields, Kyle lays out his Five Rules for Chefs who Work with Farmers . It’s about building trust, brin...

In this episode of Five Rules for the Good Life , I sit down with Aishwarya Iyer , founder of Brightland , to talk about how to find fresh ideas when the creative well runs dry. She shares her Five Rules for Finding Inspiration —ranging from the power of putting your phone down to digging back into past launches, and even borrowing inspiration from perfume bottles for food packaging. It’s a ground...

This week on Five Rules for the Good Life , I sit down with Los Angeles Times restaurant critic Bill Addison to break down the art of reading restaurant lists to celebrate their annual 101 Best Restaurants in LA list. We talk through his Five Rules for Navigating a Restaurant List , what makes a place worth your time, how to spot the real gems, and why great dining recs go way beyond buzzy names w...

This week on Five Rules for the Good Life , I sit down with Ron Silver and Liz Clarke of Bubby’s in New York—two seasoned pie‑makers sharing the love, technique, and legacy behind their famous slices. From why the harvest of apples and pumpkins gave rise to the American fruit pie, to the very technical details of dough temperature, cutting butter to the right size, and letting the crust rest prope...

On this episode of Five Rules for the Good Life , I sit down with India Doris, the co-owner and executive chef of Markette and The Argyle in Manhattan, whose journey from 15-year-old line cook to celebrated NYC chef is nothing short of extraordinary. From the competitive kitchens of Europe to the high-wire hustle of New York, India shares her Five Rules for Working in a Kitchen —lessons forged in...

This week on Five Rules for the Good Life , I sit down with chef, restaurateur, and author Arnold Myint , whose new cookbook Family Thai: Bringing the Flavors of Thailand Home is a love letter to legacy, flavor, and family. We talk about the roots of his family’s Nashville restaurant, International Market, the stories behind his mom’s recipes, and the responsibility of passing culinary traditions...

This week on Five Rules for the Good Life , I sit down with Josh Donald and Kelly Kozak, the duo behind Bernal Cutlery in San Francisco. For twenty years, they’ve built a world-class knife shop rooted in craftsmanship, curiosity, and community. What started with a few sharpening stones has evolved into a creative hub for makers, master craftsmen, and cooks alike. In our conversation, they share th...

This week on Five Rules for the Good Life , I sit down with San Diego chef Tara Monsod to talk about one of our shared favorite topics: how to travel the world with food as the focus. Fresh off a trip to Japan and the Philippines, Tara shares her Five Rules for How to Travel & Eat Like a Chef on Vacation, covering everything from researching spots that locals love, to trusting a side-street ra...

If you’ve ever stared at the butcher counter like it was a final exam you didn’t study for, this one’s for you. In this episode, I sit down with Mark and Brian Lobel, legendary New York butchers, father and son, and sixth-generation meat experts. They’ve turned their family craft into a masterclass on meat and share their Five Rules for how to Never Be Afraid of Cooking Meat Again . From doling ou...

This week on Five Rules for the Good Life , I’m joined by photographer, content creator, and newly minted cookbook author, Lindsey Baruch . Her debut book Something Delicious is a love letter to everyday cooking, filled with flavor-forward recipes and the kind of real-life strategies that make dinner actually doable. We dive into her Five Rules for Grocery Shopping that Make Dinners Easy: From Pos...

ChatGPT said: Yia Vang joins Five Rules for the Good Life this week to share lessons from the line and reflections from his incredible journey in food. Chef, storyteller, and champion of Hmong cuisine, Yia opens up about what it means to cook with purpose, lead a team, and feed a community. We talk family meal, kitchen language, and how to stay curious no matter where you are in your culinary path...

On this episode of Five Rules for the Good Life, I sit down with Chris Shepherd and Lindsey Brown, the power duo behind Southern Smoke Foundation , the organization they founded to provide emergency relief and mental health services to food and beverage workers nationwide. Chris and Lindsey share their Five Rules to Prepare for the Unexpected , including their new Crisis Toolkit , a great personal...

On this celebratory Rosh Hashanah episode of Five Rules for the Good Life , I sit down with Amanda Dell, Vice President of Programs and Communications at the Jewish Food Society. She shares her Five Rules for Creating New Traditions through meaningful gatherings rooted in food, memory, and hospitality. From hosting a modern Seder to using her grandma’s heirloom plates, we discuss hosting in a way...

On this episode of Five Rules for the Good Life , I sit down with author, culinary producer, and certified legendary party person, Courtney McBroom . We talk about her new cookbook Party People : A Cookbook for Creative Celebrations , co-written with her best friend and fellow party person, Brie Larson . The book is a love letter to creative celebration, making space for joy, and giving yourself p...

This week on Five Rules for the Good Life , I sit down with chef & restaurateur Alon Shaya , co-founder & chef of Pomegranate Hospitality . He shares his Five Rules for Supporting Local Restaurants, and we discuss what it means to invest in your community, from celebrating the institutions that have built a city’s identity to connecting with new spots that are pushing the industry forward....

This week on Five Rules for the Good Life , I’m joined by Sue Chan , founder of Care of Chan and C/O/C Projects. In this episode, she shares her Five Rules for Hosting with Heart, covering everything from curating an intimate guest list to setting an intentional tone to the importance of toasting guests. We talk about what it takes to make gatherings meaningful, memorable, and grounded in personal...

On this week’s Five Rules for the Good Life , I’m posted up in Houston with Aaron Bludorn and Cherif Mbodji, friends and partners in the growing Bludorn Hospitality Group. They share their Five Rules for Juggling a Family and a Restaurant Group , including embracing therapy, building trust within their teams, and even attending Phish shows. They discuss scheduling family time like a meeting, getti...

On this episode of Five Rules for the Good Life , I sit down with my friend and colleague, Andrew Friedman, author, podcaster, and one of my favorite writers working in food today. We dig into his Five Rules for Living an Artist’s Life, from trusting your gut to trusting the process, and why sometimes the hardest part is just having the confidence to call yourself an artist in the first place. Whe...

On this week’s episode, I sit down with Alvin “Pepper” Baumer III, the president and CEO of Crystal Hot Sauce and born-and-bred ambassador of New Orleans. Pepper shares his Five Rules for Southern Hospitality straight from the Big Easy—where the host is always gracious, the drinks are always served cold, and the music never stops. We chat about what it means to take on the responsibility of hostin...

This week on Five Rules for the Good Life , I’m joined by the one and only Dana Cowin—former Food & Wine editor-in-chief, zine creator, podcast host, and party-throwing legend—for a conversation on how to entertain with joy and intention. Dana shares her Five Rules for Throwing a Sustainable Party, from the power of the potluck to the importance of local beeswax candles, and saying no to the d...

From ripping it up on stage with Orchid to slinging cocktails at one of Canada's top bars, Jayson Green has built a life around making things that matter. On this week’s episode, the musician, bartender, and creative lifer shares his hard-earned Five Rules For Making Stuff. We talk about knowing what not to do, why money should never be your motivator, and how letting your skills catch up to your...

I sit down with Jenny Goodman and Alex McCrery , the co-founders of TILIT and the creators of The Utility Show , to talk about what it means to build something that didn’t exist before. We dig into how they’ve redefined chef wear, what makes a trade show worth showing up for, and how they stay grounded in community while continuing to grow. Their five rules cover everything from designing with pur...