In this episode of Chefs Without Restaurants, Chris Spear welcomes Steve Sando, the founder of Rancho Gordo, a company known for its heirloom beans. Steve shares his unconventional journey from a diverse range of careers, to becoming a renowned bean entrepreneur. They discuss the importance of preserving heirloom varieties, the benefits of cooking with beans, and the growing interest in sustainable agriculture.

Topics Discussed:

• Steve's Journey: Steve recounts his eclectic career path, including his time as a web designer, leading up to his discovery and passion for heirloom beans.
• Heirloom Beans: The unique qualities of heirloom beans, their flavors, and the significance of preserving these varieties.
• Entrepreneurial Insights: Steve and Chris discuss the challenges and rewards of starting a business later in life, emphasizing that success can come at any age.
• Cooking Tips: Steve provides practical advice on cooking beans, including soaking methods, using pressure cookers, and the benefits of cooking with clay pots.
• Health and Nutrition: The nutritional benefits of beans and tips for those who may experience digestive discomfort.
• Bean Club: An inside look at Rancho Gordo's popular Bean Club, which boasts a waitlist of 30,000 people eager to join.

STEVE SANDO & RANCHO GORDO
Rancho Gordo Website
Racho Gordo Instagram and Threads
Order The Bean Book
The Cooking with Clay Facebook Group

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In this episode of Chefs Without Restaurants, Chris Spear sits down with Carolyn Phillips, a renowned expert in Chinese gastronomy and the author of acclaimed cookbooks such as All Under Heaven and the upcoming The Art of Chinese Baking. Carolyn's deep knowledge and passion for Chinese cuisine make this episode a must-listen for anyone interested in exploring the rich diversity of Chinese food and cooking. With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched.

What You'll Learn:

• Carolyn's Journey: How Carolyn Phillips got into Chinese cuisine through her study of the language and her experiences in Taiwan.
• Regional Cuisines: A detailed exploration of the various regional cuisines of China, their unique ingredients, and cooking techniques.
• Dim Sum Insights: Understanding the art of dim sum and Carolyn's recommendations for must-try dim sum dishes.
• Chinese Desserts and Baking: A sneak peek into Carolyn's upcoming book, The Art of Chinese Baking, and the often overlooked world of Chinese desserts.
• Cooking Tips: Practical advice from Carolyn on how to elevate your Chinese cooking at home, including her recommendations for essential ingredients to buy at stores like H Mart.

CAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - Eater

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Today, I’m diving into a unique and cost-effective marketing strategy that has worked wonders for my personal chef business: using your vehicle as a mobile billboard. If you're a service-based business owner, you’ll want to hear about this!

Episode Highlights:

• Introduction to Vehicle Marketing: Learn why using your vehicle as a mobile billboard can be a game-changer for your business.
• My Experience and Setup: I share the details of how I set up my car with magnets, a QR code, and business card holders, and the costs involved.
• Tracking Effectiveness: Discover how tracking your marketing efforts can help you understand what works best for your business.
• Real-Life Examples: Hear about my experiences parking in strategic locations and the results I've seen.

Links Mentioned:

• Vistaprint Magnets (I used 12 X 24)
• Amazon Business Card Holders
• Link to Visual Aids in Google Drive

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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In this mini-episode of Chefs Without Restaurants, host Chris Spear is joined by the acclaimed author Carolyn Phillips to discuss the art of writing a successful cookbook. Known for her works such as At the Chinese Table, All Under Heaven, The Dim Sum Field Guide, and the upcoming The Art of Chinese Baking, Carolyn shares invaluable insights for aspiring cookbook authors.

With accolades including being a James Beard Award finalist and a nominee for the MFK Fisher Distinguished Writing Award, Carolyn’s expertise is unmatched. This episode is packed with tips on creating a high-quality cookbook, the importance of understanding the culture behind the cuisine, and the practicalities of publishing.

Highlights:

• Carolyn’s advice to write about what you know deeply and to ensure that your cookbook offers something new and unique.
• The importance of respecting and accurately representing the culture of the cuisine you are writing about.
• Practical tips on using the metric system in recipes and why it’s essential for precision, especially in baking.
• Insights into the publishing world, including the benefits of starting with magazine articles to build your confidence and credibility.

Resources Mentioned:

• Books on writing: Bird by Bird by Anne Lamott, On Writing by Stephen King.
• Websites: Eat Your Books, CKBK.
• Kitchen tool: Ozeri Digital Kitchen Scale

CAROLYN PHILLIPS
Carolyn's Website
Carolyn's Instagram and Threads
Carolyn's Guide to Chinese Soy Sauce - Eater

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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Chris Spear's personal chef business Perfect Little Bites

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This week on Chefs Without Restaurants, I speak with Brian Baumgartner, the actor best known for his role as Kevin Malone on the TV show "The Office."

Brian’s portrayal of Kevin provided countless laughs and unforgettable moments, especially the iconic chili scene. Beyond his on-screen persona, Brian has ventured into the culinary world, turning a 30-second cold open into a culinary journey that includes a best-selling chili cookbook and an upcoming barbecue book.

On the show, we dive deep into Brian’s experiences on "The Office," uncovering the behind-the-scenes magic that made the show a cultural phenomenon. We discuss the initial fears of cancellation, the unique documentary-style filming, and why the show still resonates with audiences today.

We also explore the famous chili episode, discussing how it was conceived, what went into filming that messy, memorable scene, and how it led to Brian’s unexpected foray into the culinary world. Brian shares his adventures at chili cook-offs, the diversity of chili recipes, and his tips for creating the perfect pot of chili.

But the culinary talk doesn’t stop there. Brian shares his love for barbecue, his favorite techniques and recipes, and the communal joy of outdoor cooking. Whether it’s grilling with friends or perfecting a tri-tip, Brian’s passion for cooking shines through.

BRIAN BAUMGARTNER
Buy Brian's books Seriously Good Chili Cookbook and Seriously Good Barbecue Cookbook as well as Welcome to Dunder Mifflin: The Ultimate Oral History of The Office
Brian's Instagram and TikTok
Brian's podcast: Off the Beat with Brian Baumgartner

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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Chris Spear's personal chef business Perfect Little Bites

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🎙️ This week on Chefs Without Restaurant I speak with Pat Lee, a food content creator and private chef who resides in Delaware.

💰 Pat started his career working in the financial industry. But in the early days of the Covid pandemic, he lost his job. Like many of us, he was spending a lot of time at home. Being unemployed, he was looking for ways to tighten his budget. One of the things he did was focus on cooking food at home.

🔪 This eventually led to him creating cooking videos, teaching people how to be better cooks at home. You can find Pat on most social media platforms as Cooking with Pat Lee.

🎙️ On the show, we talk about the business of food content creation, community, and building and interacting with your followers. Pat discusses his creative process, and what inspires him. He also talks about his new podcast Cast Iron Conversations with Pat Lee.

PAT LEE
Pat's website
Pat's Instagram, TikTok and YouTube
Pat's podcast: Cast Iron Conversations with Chef Pat Lee

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
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Heaven Hill Bottled-In-Bond Bourbon

I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.

Heaven Hill reminds you to Think Wisely. Drink Wisely.

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This week my guest is Billy Zureikat, known online as The Real Billy Z. He's a home cook, baker and pizza-maker who's life took an unexpected turn. He went from an active lifestyle, playing basketball and working at ESPN radio, to a challenging 8-year medical journey that resulted in a diagnosis of limb girdle muscular dystrophy 2L.

As his body underwent changes, he found solace and a newfound passion in the kitchen. He traded his jersey for an apron, re-focusing his energy on becoming a better home cook and baker. Sandwiches and pizza became his canvas, and from that emerged the "Tripping Billy" pizza. Little did he know, this creation would become a catalyst for raising funds and awareness for the Muscular Dystrophy Association.

Teaming up with some of Chicago's best pizzerias and restaurants, he shares his story of reinvention through food. It became a way to show people that even in the face of change, positive things can happen. Over the past few years, he's collaborated with over 50 culinary giants, raising $50,000 for the Muscular Dystrophy Association. He's been the Illinois Ambassador for the MDA since January of 2022.

BILLY ZUREIKAT
Billy's website
Billy's Instagram, TikTok and YouTube
Donate to The Muscular Dystrophy Association

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Get the Chefs Without Restaurants Newsletter

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.

Heaven Hill reminds you to Think Wisely. Drink Wisely.

Support the Show.

This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master’s degree in mathematical economics, from Princeton University. His master’s degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.

While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others.

In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.

Topics discussed:
The upcoming Modernist Pastry books
Pizza-making at home
What is Modernist Cuisine?
Breaking culinary traditions, and exploring cooking myths and lore
Microwaves, safety, and how they work
Cooking equipment such as combi ovens and induction cooktops
Sustainability as it relates to the food and beverage industry

NATHAN MYHRVOLD and MODERNIST CUISINE
Nathan's Website
Modernist Cuisine Website, Instagram and Facebook
The Modernist Pizza Podcast

CHEFS WITHOUT RESTAURANTS

If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).

Get the Chefs Without Restaurants Newsletter

Chefs Without Restaurants Instagram and Threads
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

SPONSOR INFO
Heaven Hill Bottled-In-Bond Bourbon

I'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill’s commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.

Heaven Hill reminds you to Think Wisely. Drink Wisely.

Support the Show.