The Ultimate Dish Podcast Episodes 2025

André Hueston Mack • 60 Minutes

How André Hueston Mack Is Making Wine Less Intimidating—and More Fun

André Hueston Mack shares his journey from leaving a finance career to becoming a sommelier, winemaker, and founder of Maison Noir Wines.

June 24, 2025
Chef Claudette Zepeda • 58 Minutes

How Claudette Zepeda Rewrote the Rules—From Single Mom to Entrepreneur

Chef Claudette Zepeda shares her journey from single mom to entrepreneur with the launch of Leu Leu and Chispa Hospitality.

June 10, 2025
Chef Stefani De Palma • 40 Minutes

How Chef Stefani De Palma Led Team USA to Gold at Bocuse d’Or Americas

Chef Stefani De Palma shares her journey from leading Team USA to gold at the Bocuse d’Or Americas to competing in Lyon, France.

May 27, 2025
Marc Vetri • 48 Minutes

Marc Vetri on Why the Best Chefs Don’t Just Cook — They Care

Chef Marc Vetri shares how his South Philly roots and deep sense of care shaped his rise to culinary acclaim.

May 6, 2025
Kristen Kish • 30 Minutes

Accidentally on Purpose: Chef-in-Residence Kristen Kish on Life, Mentorship & Meaning

Escoffier Chef-in-Residence Kristen Kish shares her path from Top Chef to inspiring culinary students, plus a peek into her memoir Accidentally on Purpose.

April 22, 2025
Maria Zouves • 74 Minutes

Carnegie Hall to Culinary School: How One Opera Singer is Nourishing Her Art and Her Life

Opera singer Maria Zouves shares her journey to Escoffier, exploring how nutrition and wellness fuel her artistry.

April 8, 2025
Brian Blum and Evan Kaplan • 61 Minutes

From Resume to Interview: Hospitality Hiring Experts Share Career-Boosting Tips

Gecko Hospitality recruiters Brian Blum and Evan Kaplan reveal expert resume and interview tips to help you stand out and land your dream job.

March 11, 2025
Kevin Boehm • 58 Minutes

Lessons in Hospitality: How Kevin Boehm Builds Award-Winning Restaurants

Kevin Boehm, co-founder of Boka Restaurant Group, shares how he builds award-winning restaurants and lessons in hospitality.

February 11, 2025
Trenin Nubiru • 56 Minutes

From Army to Artistry: Trenin Nubiru’s Culinary Reinvention

Trenin Nubiru, an Escoffier graduate, shares how self-discovery led him to reinvent his career in culinary and pastry arts.

January 28, 2025
Chef Jesse Ito • 50 Minutes

The Unstoppable Chef Jesse Ito: Omakase, Legacy, and Sobriety

Chef Jesse Ito, co-owner of Royal Sushi & Izakaya, shares how he blends family traditions with bold innovation through omakase.

January 14, 2025
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By clicking the "Get the Workbook Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

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