Chef Tu David Phu shares his mom's recipe for Banana Bread Pudding made with lady finger bananas and day-old Costco croissants. Through the recipe, he tells stories of his mom, growing up poor in Oakland, and how his mom's resilience and strength inspired him to become a chef.

Chef Deborah VanTrece shares her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce, her take on a classic Kansas City-style rib. Through the story of her ribs, she discusses how she got into cooking professionally, the meaning of soul food, and the racism and sexism prevalent in the foodservice industry.

Through the story of their barbacoa recipe, Norma Listman and Saqib Keval talk about the philosophy behind their cuisine, how they approach experimenting with traditional recipes, and their responsibility as chefs in society.

In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend Jacqui Sinclair about her mom's recipe for cottage pie.

Telly Justice shares her family recipe for cream pie, the history and traditions surrounding the cream pie, including the competition among family members to make the best version, and how cooking for the queer community and participating in potlucks has shaped her culinary journey.

Fernay McPherson shares her mom's recipe for mac & cheese, her personal memories of the dish, building relationships with other women chefs of color, and the importance of opening a new Minnie Bells Soul Food Movement in the Fillmore District of San Francisco.

Leah Scurto talks about her mom's recipe for picadillo, growing up in the restaurant industry, how she became a pizza master, and the secrets to making a great pizza.

Hetal Vasavada talks about her family recipe for seero, growing up in a multi-family household learning to garden and cook with her family, and her complicated relationship to the term "chef" after winning the Masterchef reality show.

Chef Rahanna Bisseret Martinez shares her family recipe for Shrimp & Grits while reflecting on her experiences as a young chef and the role of a chef in society.

Chef Reem Assil talks about her family recipe for Sayadiyah, the connection between food and the Israeli occupation of Palestine, challenging the traditional concept of a chef, and challenging the hierarchical structures of the restaurant business.

Loading Dock Talks Season 2 is coming on January 18th!

Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house.

Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff.

Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism.

Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt.

Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.”

Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry.

Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients.

Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell.

Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri!