The Ultimate Dish Podcast Episodes 2021
Making a Family Wine Business A Success: Palmaz Vineyards CEO Tells All
Florencia Palmaz, CEO of Palmaz Vineyards talks about running a family wine business, specialty foods, technology, and commitment to land and service.
Build A Food Brand That Reaches Millions: If Chef Yan Can Do It, So Can You
Chef Martin Yan, cookbook author and host of the award-winning PBS-TV cooking show Yan Can Cook, talks about Asian cuisine and building a food brand.
Daryl Shular: Starting At The Bottom, Becoming A Master Chef
Master Chef Daryl Shular, the world’s first African-American and minority chef to earn the prestigious title, shares the principles that guided his success.
Pastry Arts Magazine Owner Shawn Wenner Talks Food Entrepreneurship and Team Building
Shawn Wenner, owner of Pastry Arts Magazine and Entrepreneurial Chef, shares his advice for food entrepreneurs and keys to building a successful business.
How to Write Books About Food, Cocktails, and More: Chef and Food Historian Albert Schmid Shares His Secrets
Albert Schmid, a food historian and author, talks about writing books, cocktails, cannabis cooking, consulting, and all things food.
‘Burning is Learning’ – Gene Fritz Pushes Culinary Students to Make Mistakes and Grow
Gene Fritz, a high school teacher and executive chef, talks about how to create atmospheres for young culinarians to explore and excel in their passion.
Sustainable Farming Techniques with Farmer Lee Jones
Farmer Lee Jones, speaker and part of the founding family of ‘The Chef’s Garden’, talks about sustainable farming, genetically modified produce, working with chefs and his life as a farmer.
Serial Entrepreneur Shares How to Start a Business
John Bogosian, a serial entrepreneur and former CEO of Zingfit, talks about food entrepreneurship, education tech, pursuing your passion, health & wellness, and bringing a business idea to life.
Diversity & Leadership with ACF President Kimberly Brock Brown
Chef Kimberly Brock Brown, President of the American Culinary Federation (ACF), talks about leading a large organization, diversity, and the future of the culinary industry.
European Food Culture with Escoffier Chef Instructor
Jesper Jonsson, an Escoffier Chef Instructor and private chef, talks about European food culture, being a private chef, life as an educator, and the value of culinary education.
Award-Winning Chef Charles Carroll On Managing a Country Club Kitchen
Chef Charles Carroll, award winning-author, eight-time Culinary Olympian, and Executive Chef of River Oaks Country Club, talks about mentorship, managing a country club kitchen, service, and the current state of the culinary industry.
Michelin Star Chef Curtis Duffy On His Journey to the Top of the Culinary World
Chef Curtis Duffy, Executive Chef and owner of two-Michelin Star restaurant Ever, talks about his philosophy on cooking, running a restaurant, and his journey to the top of the culinary industry.
Elite Personal Chef CEO On What Makes Chefs ‘Elite’
Chef Austin Yancey, CEO and Founder of Elite Personal Chefs, talks about working in a Michelin star restaurant, his experience teaching and mentoring young chefs, and the opportunities that exist for culinarians in the private chef world.
Food Competition Champion Lance McWhorter Shares His Secrets
Lance McWhorter, a contestant on the Food Network’s "Chopped," and winner of Cochon 555 talks about launching a restaurant, adjusting to life after the military, and winning cooking competitions.
Army Vet Overcomes Paralysis to Become Culinary Entrepreneur
Tiffany Moore, a U.S. Army Veteran & entrepreneur, shares her thoughts on starting a restaurant, military life, and how to achieve your goals despite overwhelming setbacks.
Success in Life, Leadership, and Business with Greg Bell
Greg Bell, an author and motivational speaker, shares his thoughts on the keys to success in relationships, leadership, and business.
A Taste of Southeast Asian Cuisine with Research Chef Robert Danhi
Robert Danhi, a research chef, educator, and award-winning cookbook author shares his thoughts on Southeast Asian cuisine and leveraging technology in the culinary industry.
The Gift of Giving Back from a Leading Culinary Educator
Dina Altieri, the Director of Culinary Enterprises at UMOM New Day Centers, shares her thoughts on being a culinary educator and serving underprivileged communities.
On Opening a Non-Traditional Bakery & Building Community
Andy Clark, an expert baker and owner of Moxie Bread Co., shares his thoughts on opening a non-traditional bakery, adapting to COVID-19, serving one's local community, and music.
Aligning Food & Movement from a Plant-Based Personal Chef
Lauren Lewis, a yogi and personal chef with expertise in plant-based cuisine, shares her thoughts on health & wellness, intuitive cooking, balancing priorities, and aligning food & movement.
Culinary Olympics, Entrepreneurship & Motorsports from a Certified Master Pastry Chef
Certified Master Pastry Chef® Frank Vollkommer shares his career success, entrepreneurship, culinary R&D, and honing one's craft while taking on challenges.
Mindset, Mentorship & Martial Arts with Chef André Natera
Growing up surrounded by martial arts, learn how Executive Chef André Natera of the Fairmont Hotel in Austin, Texas, used his competitive spirit to succeed in the kitchen and mentor culinary professionals.
From Engineer to a Plant-Based Private Chef
Shane Witters Hicks, an Escoffier graduate, decided to leave behind a career as an engineer to start his own company and become a chef with an emphasis on plant-based cuisine.
