Jaime and Matt connect with Eat Drink RI founder David Dadekian to dive into the history and necessity for food assistance programs like SNAP. This conversation proves that food is (unfortunately) political and why feeding people should never be a question, rather an obligation.

Jaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every dining experience is an opportunity to learn and that anyone new is just a friend you haven't met yet!

Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.

Jaime and Matt connect with chef Chris Piro - founder of the Again Foundation to talk mentorship, the state of fine dining and why the human ingredient may just be the most important.

Jaime and Matt sit down with Grammy nominated musician Taylor Hanson to talk about his passion for combating food insecurity through community organizing and perseverance.

Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences.

Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service industry.

Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives.

Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025.

Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game.

Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble approach to classroom management.

Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie.https://magicmind.com/CNPODJAN?

Jaime and Matt talk trends for 2025. Listen in to see what to find on menu and kitchen tables this year.

Jaime and Matt connect with chef Daniel Lessem to talk all things technology in the kitchen. Focusing on RATIONAL's evolution of the combi and beyond, the chefs talk about how tech can make our jobs easier and more productive.

Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds.

Jaime and Matt connect with founder of the Uncanoonuc Mushroom Foraging company and New Hampshire Mycological Society, Christine Gagnon to talk all things shrooms! From basic ID to what not to eat, Christine shares her insight and passion for all things wild mushrooms.t Want to learn more. Join us at the JWU FiT Symposium where Christine will be leading a class on mushroom ID, food safety and culinary application -- YUM!https://www.jwu.edu/fit-symposium/

Jaime and Matt connect with Gabriel Key to unpack what being a leader in food means today. The chefs dive into how history and pop culture impact our ability to truly evolve as an industry.

Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.

Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.

Jaime and Matt connect with editor and content guru, Mary King from Restaurant HQ to talk about starting your first restaurant, how to leverage your community and avoiding technology traps.