The Ultimate Dish Podcast Episodes 2022
Chef Brad Barnes Reveals the Major Trends in Culinary Arts
Brad Barnes, author and award-winning Master Chef and author, reveals some of the most interesting innovations and trends in the culinary arts.
Coming to America: My Father’s Pursuit of Pride, Happiness, and Hospitality
Josef Bachmann, baker and entrepreneur, shares his entrepreneurial journey from Germany to America to find pride, happiness, and hospitality.
“People, Planet, Plants, Profit:” Chef David Delcourt’s Sustainable Business Model
David Delcourt, chef and entrepreneur, discusses how to serve sustainable, plant-based meals by honoring the integrity of flavors and ingredients.
Legendary Pastry Chef Ewald Notter Talks About the Future of Pastry Arts
Ewald Notter, the first pastry professional inducted into the Pastry Art and Design Hall of Fame, discusses the future of pastry arts and its global impact.
Master Chef Richard Rosendale Sees Rise of a “New Breed of American Chefs”
Richard Rosendale, award-winning Master Chef, discusses the importance of following your curiosity and the emergence of “a new breed of American chefs.”
How Chef Tim Condon Is Investing In a New Generation of Culinarians
Chef Tim Condon, a partner with Escoffier’s Work & Learn Program, shares his proactive success formula and how he’s investing in culinary education for his employees.
How To Recreate Nostalgic Moments Around the Dinner Table
Cole Ellis, Executive Chef and James Beard Award semifinalist, discusses how nostalgic foods create memories and the importance of collaboration in the kitchen.
How Iron Chef Winner Beau MacMillan Creates Emotional Experiences with Food
Beau MacMillan, Iron Chef America winner and guest judge on Worst Cooks in America, discusses how to create emotion-evoking experiences with food.
How Regenerative Agriculture is Changing the Culinary World
Steve Nalls, a regenerative farmer and Escoffier Chef Instructor, discusses how regenerative agriculture is changing the culinary landscape.
Why Plant-Based Food Is the New Love Language
Julieanna Hever, author and plant-based dietitian, discusses healthy eating habits and how to build a love language around nutritious, plant-based food.
A Chef’s Secret to Building a Thriving Personal Brand
Chris Hill, best-selling author, entrepreneur, and chef, explains how he grew a personal brand with over 100K followers.
How Iron Chef Challenger Curtis Duffy Nurtures a “Family Kitchen” Culture
Curtis Duffy, a challenger on Netflix’s Iron Chef, chats about his preparation for the competition and building a strong family culture in the kitchen.
Purpose (Not Passion) Enables You to Reach Your Goals
Edward Leonard, Certified Master Chef and Culinary Olympic gold medalist, explains his unique philosophy on building a successful career and legacy.
How to Improve Student Performance in Culinary School
Pearce Miller, a passionate culinary educator, chats about how to develop successful academic program models and student-centric education.
Runner Kelly Newlon Makes Delicious Food for Ultra-Endurance Athletes
Kelly Newlon, an avid runner and culinary school graduate, chats about feeding ultra-endurance athletes with delicious, performance-oriented food.
How To Create Unforgettable Food Memories – Executive Chef Lee Hillson
Chef Lee Hillson shares the lessons he learned as he crossed paths with legendary culinarians like the Roux Brothers, Gordon Ramsey, and Marco Pierre White.
How Donna Merten Is Changing Food Sustainability “One Plate at a Time”
Food Systems Strategist Donna Merten chats about building sustainable local food systems that honor old farm practices, and what “farm-to-table” really means.
How To Not Be The “Biggest Idiot” In The Kitchen – Chef André Natera’s Practical Guide
Chef André Natera shares his fun, simple, yet practical rules for aspiring chefs starting their career in the kitchen.
How the Renegade Lunch Lady is Fixing Today’s School Food Crisis
Ann Cooper, internationally-recognized author and public speaker, chats about how we can fix the school food crisis.
Why You Should Let Go of Your Obsession with Perfection – Food Network Challenge Winner Tracy DeWitt
Tracy DeWitt, Chef Instructor and Food Network Challenge Winner, explains why you should not allow the pursuit of “perfection” to stop progress.
How to Build Healthy Eating Habits – Holistic Health Coach Julie Peláez
Holistic Health Coach Julie Peláez talks about how to build habits to improve your overall physical and mental health.
Former NFL Quarterback Jake Plummer Talks Medicinal Mushrooms & Mental Health
Former NFL Quarterback Jake Plummer chats about how adding more fungi to your diet can improve physical and mental health.
‘Be the Best You’: Actor & Business Coach Skip Lackey On Being an Authentic Leader
Skip Lackey, serial entrepreneur and business coach, chats about how to be an authentic leader and build a winning team.
Cooking, Comedy, and No Limits: Stand-Up Comic Jon-Paul Hutchins
Jon-Paul Hutchins, former comedian turned chef, chats about how to apply skills beyond cooking into your culinary arts profession.
‘Winning Has No Shortcuts’ – Culinary Olympian Edward Leonard’s Inspiring Personal Story
Certified Master Chef Edward Leonard shares lessons he learned after competing all around the globe, and the guiding light that keeps him centered.
How Culinary Olympics Gold Medalist Travis Smith Developed a Winning “Chef’s Intuition”
Certified Executive Chef Travis Smith discusses the “chef’s intuition” that helped him win 6 Culinary Olympics and World Cup golds, among other feats.
How the First Vegan Chef on “Hell’s Kitchen” Fuels Her Fiery Side
Josie Clemens, the first vegan chef on Gordon Ramsay’s “Hell’s Kitchen,” chats about her drive to succeed and how to use your mission to fuel you forward.
Entrepreneur Josh Sharkey Builds Game-Changing Recipe Software for Culinary Pros
Josh Sharkey chats about building culinary tech, mise en place, and how chefs can develop menus with his revolutionary digital recipe tool.
How to Maintain Infectious Drive and Passion for Cooking
Executive Chef John Percarpio chats about maintaining drive and passion for culinary arts.
You are the CEO of You with Kareen “Chef Coco” Linton
Kareen Linton chats about appreciating the process of building a culinary career.
Finding Freedom in a Sustainable Economy with Brandon Pitcher
Brandon Pitcher chats about sustainability being true freedom for the future of humanity.
How to Reach a Big Culinary Career Goal with Erik Niel
Erik Niel chats about how to successfully connect a culinary career path to a distant culinary arts goal.
Be Unapologetically Yourself with Chef Steve Konopelski
Chef Steve Konopelski talks about how to build a long-lasting career in the food business and celebrate your uniqueness…unapologetically.
Telling Stories via The Culinary Arts
Escoffier graduate Chef Nickie Jurado chats about entrepreneurship and building a successful culinary multimedia brand.
Great Bakers Need Great Mentors with Certified Master Baker Colette Christian
Master Baker and Escoffier Chef Instructor Colette Christian chats about the influence of positive educators, training for certifications, and the balance of art & science in baking.
From Addiction to Graduating Culinary School with Honors
Escoffier graduate Parker Wilks-Bryant shares his journey from addiction to culinary school, externship at world's top-ranked restaurant, and Garde Manger position at a Michelin Guide restaurant.
Culinary Research & Development As a Career
R&D Director at Culinary Culture and Escoffier graduate Chef Chris McAdams discusses culinary research & development as a career.
Great Educators Make Great Chefs: Escoffier’s VP of Academic Affairs
Escoffier's VP of Academic Affairs Kathleen Vossenberg on how great educators make great chefs.
From Pharmacy to Farmacy: Dr. Amy Sapola on Plant-Based Eating, Health, and Well-Being
Pharmacist turned Certified Wellness Coach & Functional Medicine Certified Practitioner discusses the benefits of plant-based eating on overall health.
Three Keys to Becoming a Great Chef From Bocuse d’Or Medalist Philip Tessier
Bocuse d'Or Silver Medalist and Chef Partner at Press Restaurant in Napa Valley shares his blueprint for becoming a great chef and building a winning team.
Let’s Save Our Restaurants! Master Sommelier and Restaurateur Bobby Stuckey
Master Sommelier and Restaurateur, Bobby Stuckey, discusses the state of the restaurant industry post COVID-19 and the need for collective advocacy.
How Chocolatier Katrina Markoff Created a Celebrated Luxury Chocolate Brand
"Focus on your strengths." Katrina Markoff, Chocolatier and CEO of Vosges Haut-Chocolate, shares how she found success despite challenges and opposition.
PLANTSTRONG CEO Rip Esselstyn: Not All Plant-Based Foods Are Created Equal
Rip Esselstyn, best-selling author and triathlete, talks about the truth behind plant-based food labels and his journey to starting PLANTSTRONG.
‘Technique is Paramount’ – Executive Chef Bob Scherner Gives Advice on Educating Today’s Culinarians
Executive Chef Bob Scherner talks about his experience at the James Beard House, working with Charlie Trotter, and inspiring young chefs.
Chad Sarno: Why Plant-Based Eating Is Here to Stay
Plant-based pioneer Chad Sarno talks about why plant-based eating is so critical for the planet, building a culinary brand, and food trends.
‘Practice the Basics’ – Rugby Legend Dan Lyle Gives Valuable Advice On Honing Your Craft
American rugby legend Dan Lyle talks about his sports career, the importance of mastering the fundamentals, and how to hone your craft.
Master Food Stylist and Cancer Survivor Elle Simone Shares Her Recipe for Winning Against All Odds
Chef Elle Simone, Culinary Media Expert, Co-Founder & President of SheChef, Inc. and Resident Food Stylist at Americas Test Kitchen talks passion for food, mentoring, and building a thriving career after surviving ovarian cancer.
Master Chef Ron DeSantis Talks About Embracing Plant-Based Cooking
Master Chef Ron DeSantis, Chief Culinary Officer at Hungry Planet, talks about plant-based cuisine, being a culinary late bloomer, and his advice for young chefs.
Emmy Award-Winning Innovator David Irons Talks Food Menus and Big Data
David Irons, Vice President of Experience Strategy for Digitas, talks about developing customer insights and growing your business using qualitative and quantitative data.
‘Make Yourself Indispensable’ – Executive Chef Melissa Trimmer Shares Tips for Aspiring Chefs
Melissa Trimmer, Corporate Executive Chef at Dawn Foods, talks about building a fulfilling culinary career and supporting women in the kitchen.
