EP. 220
chef podcast
Omar Tate (Honeysuckle Projects; Philadelphia, PA)
EP. 125
James Wayman (Oyster Club; Grass & Bone; and Engine Room; Mystic, CT)
EP. 122
A Talk About “The Talk” with Chef Erick Williams & his father Ricardo Isom
EP. 116
Russell Jackson (Reverence restaurant; Harlem, NY)
EP. 115
Douglass Williams (Mida Restaurant; Boston, MA)
SPECIAL
SPECIAL REPORT #45: Daniel Boulud on Where We Go From Here
SPECIAL
SPECIAL REPORT #41: Rob Petrone on Hot Takes on a Plate
SPECIAL
SPECIAL REPORT #40: Lynn Buono & Skip Schwarzman on Catering during COVID
SPECIAL
SPECIAL REPORT #39: Jesse Cool on Having a Heart
SPECIAL
SPECIAL REPORT #37: Preeti Mistry on the Larger Lessons of Alison Roman’s Very Bad Week
SPECIAL
SPECIAL REPORT #35: Jodi Liano (San Francisco Cooking School) on the Surprisingly Bright Future of Culinary Students
SPECIAL
