The Ultimate Dish

In today’s episode, we speak with former stand-up comedian and culinarian Jon-Paul Hutchins, who believes that everyone needs a creative expression with no limits. Chef JP is a humorous, high-energy culinary veteran with nearly 40 years of experience as an executive chef, instructor, consultant, and entrepreneur. He spent 12 years as stand-up comedian and has worked on the Today show, Food Network...

In today’s episode, we speak with Edward Leonard, an award-winning Certified Master Chef, a Culinary Olympic gold medalist, author, and an international lecturer.  Edward led the American Culinary Federation’s Team USA to five championships and over 34 gold medals.  Throughout his career, he also received global recognition for his contributions to the culinary industry and passionate leadership,...

In today’s episode, we speak with Travis Smith, the winner of six gold medals and three silver medals in the Culinary Olympics and World Cup competitions. Travis Smith is a Certified Executive Chef, Certified Executive Sommelier, Level 3 Pro Chef, and a fellow in the American Academy of Chefs.  Listen as Travis talks about what it’s like to compete in top culinary competitions, his experience cook...

In today’s episode, we speak with Josie Clemens, who learned to “feel the mission” in her culinary career, which made all the difference for her when things got heated. Josie Clemens is the first vegan chef on Gordon Ramsay’s Hell’s Kitchen: Young Guns Edition, and a new culinary director at Jackfruit Land .  Listen as Josie talks about what it’s like to work in Hell’s Kitchen with Gordon Ramsay,...

In today’s episode, we speak with Josh Sharkey, who is building culinary tech for future generations of foodservice professionals. Josh Sharkey is the founder and CEO of meez , a recipe tool for professional chefs. He’s an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (including restaurants Oceana, Tabla, Bouley, and Cafe Gray).  Listen as Josh talks...

In today’s episode, we speak with John Percarpio, who never lost his drive or passion for culinary arts. John Percarpio is a Certified Executive Chef, Level 1 Sommelier, and longtime instructor at the Auguste Escoffier School Of Culinary Arts. Chef John has cooked for Michelin Star restaurant Palais Lenbach Otto Stasse 6 in Munchen, Germany.  Listen as Chef John talks about honoring the culture of...

Kareen “Chef Coco” Linton is an Escoffier Chef Instructor as well as the founder and CEO of A Dash of Coco . She is the recipient of multiple awards, including: Disciples d'Escoffier, National Cutting Edge Award by the American Culinary Federation, and Top 100 Leaders in Education Award by the Global Forum for Education and Learning. Listen as “Chef Coco” Linton talks about taking control of...

Brandon Pitcher is an advocate for the implementation of a “blue and circular” economy. This means an economy that incorporates sustainable design, reuse, up-cycling, the sharing economy, and more.  The founder of Blue Circle Farms, Brandon is an award-winning change agent and educator, having gained an understanding of social and ecological entrepreneurship nearly two decades ago.  Listen as Bran...

In this episode, we're speaking with Chef Erik Niel, a restaurateur  who knows how to connect a culinary career path to a distant culinary arts goal. Erik Niel is the co-owner & executive chef at Easy Bistro & Bar and Main Street Meats in Chattanooga, TN. Chef Niel is a James Beard semi finalist from 2016 and 2017 for Best Chef: Southeast. In his career, he was awarded Chef of the Yea...

In today’s episode, we speak with Steve Konopelski who is cheering for everyone to be “unapologetically themselves.” Chef Steve Konopelski had a successful 11-year career as a Broadway dancer before turning his sights to culinary school. Today, Chef Steve keeps busy with his YouTube baking show “The Sweet Life of Steve,” as well as empowering aspiring culinarians as Chef Instructor for Escoffier’s...

In today's episode, we're speaking with Nickie Jurado, host of the Kitchen Scene Investigator podcast. Nickie graduated from Auguste Escoffier School of Culinary Arts with honors and has worked as a creative producer, writer, communication strategist, and on-camera talent for various outlets, including ABC, NBC, and BSMG Worldwide.  A cooking enthusiast since age 9, Nickie became known a...

In today’s episode, we're speaking with Escoffier Baking & Pastry Chef Instructor Colette Christian, Certified Master Baker (CMB), a published author, and host of Baking with Colette . She mentored under the great White House Pastry Chef Albert Kumin, worked in upscale restaurants and luxury hotels, and owned a bed & breakfast and a successful wedding cake business. Colette is a Certi...

Parker Wilks-Bryant is an Escoffier graduate who overcame addiction to not only graduate with honors, but also complete an externship at Pujol, considered by many to be the best restaurant in Mexico City, and is currently ranked the 9th best restaurant in the world by The World’s 50 Best Restaurants. Today, Parker works for Caruso's, a Michelin Guide restaurant, where he continues to sharpen...

Chef Chris McAdams is an Escoffier graduate who has paved his own lane in the culinary industry as an R&D consultant. Chris specializes in consumer packaged goods (CPG) product development, plant-based protein innovation, recipe and product development, as well as trend-driven ideation. As a self-proclaimed "culinary gun-for-hire," he has done everything from kitchen and menu design...

Kathleen Vossenberg is the Vice President of Academic Affairs at Auguste Escoffier School of Culinary Arts.  Kathleen joined Escoffier a little over a year ago as the Director of Program Development and was recently promoted to her current leadership position - a role in which she is already delivering tremendous value to our students and the greater culinary community.  Kathleen has worked with i...

In today’s episode we’re speaking with Dr. Amy Sapola, a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner, and Doctor of Pharmacy with a B.S. in Nutrition. Dr. Sapola is the Director of Farmacy (that’s farm - F-A-R-M-ACY) at The Chef’s Garden in Huron, Ohio where she works to help guide consumers towards a mindful relationship with food by connecting the benefits...

In today's episode, we chat with Philip Tessier, an award-winning chef, author, coach, culinary partner and innovator.  He was the first American chef to ever place on the podium at the biennial Bocuse d’Or competition in Lyon, France, and coached the 2017 U.S. team to a gold-medal victory, a journey that he recounts in his book: Chasing Bocuse. Philip began his training in the kitchen at a y...

Bobby Stuckey is the Master Sommelier and Co-Owner of Frasca Hospitality Group, a collection of four Colorado restaurants, one of which, Frasca Food and Wine, won the 2019 James Beard Foundation Award for Outstanding Service.  Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the lead...

Katrina Markoff is the founder, CEO, and Chocolatier of Vosges Chocolat - a Chicago-based luxury chocolate brand.  Katrina is a world-traveler who uses her global experiences to bring culture, intuition, and joy to her customers through chocolate. With three boutiques, an ecommerce platform, and international patrons, Katrina is one of the most successful chocolatiers in the industry.   In the las...

Rip Esselstyn is the founder and CEO of PLANTSTRONG, an organization that is helping people lead healthier lives through plant-based nutrition. Rip is a New York Times Bestselling author, world record holder, professional triathlete, former firefighter, and sought after public speaker. Rip spent a decade as one of the premier triathletes in the world. He then joined the Austin Fire Department wher...

Chef Bob Scherner is the Executive Chef at Escoffier's Boulder Campus. Chef Bob is a veteran in the industry with over 40-years of experience running some of the best kitchens in the country, including Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant-Telluride, CO. In 2002 he was invited to the James Beard House for the "Rising Star...

Chad Sarno is a plant-based pioneer whose mission is to prove that eating healthy can be delicious. Chad's journey to a plant-based lifestyle began when he discovered food as the cure for his asthma as a teenager. From that moment, he endeavored to impact the world by alleviating suffering for people, animals and the planet by exposing plant-based alternatives.  Chad is an internationally res...

Dan Lyle is a former Rugby Champion and Director at AEG Rugby. Dan pioneered the game as the first American to play in Europe for the Bath Rugby Team, where he helped the team win their first European Cup Championship in 1998. Dan later played for the US National Team, and was inducted into the US Rugby Hall of Fame in 2016. Although he retired from the game in 2003, he remains an executive leader...

Elle Simone is the first African American woman to serve as the resident Food Stylist & Test Cook on America's Test Kitchen on PBS. She has contributed her unique styling abilities to the Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew and Bravo's Chef Roble and Co. In 2013 she founded SheChef, Inc. with Chimere Ward to...

Certified Master Chef, Ron DeSantis, is the Chief Culinary Officer at Hungry Planet, a company specializing in chef-crafted plant-based meats.  He is a former U.S. Marine, and self-proclaimed flexitarian, who found his culinary passion later in life. In his over 25-year career he has served as a guest chef at Camp David and the White House, a CIA instructor, and a Director of Culinary Excellence a...