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Anatomy of a Chef

I connect Chefs to the people who love their food!I interview chefs who work in some of your favorite restaurants, and a few have competed in cooking competitions such as Top Chef, Top Chef Deserts, and Master Chef.I also chat with personal chefs who share their business successes to help your personal chef business grow and succeed. Archived from iTunes at https://itunes.apple.com/us/podcast/anatomy-of-a-chef/id1228975339. Items in this collection are restricted.



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Anatomy of a Chef
Oct 8, 2018 Mike Howell
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Whitney is a sports-loving, coffee-drinking, food blogger, And the host of “ 29 Minute Meals”, She is a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, And is often featured on news stations across the country! On her blog at whitneybond.com , you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot. Click to view: show page on Awesound
Anatomy of a Chef
Aug 20, 2018 Mike Howell
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Dalia specializes in creating meals for families that cater to their personal eating style and improve their energy and vitality. She hails from a pineapple plantation in Southern India and spent her childhood on rice paddy fields surrounded by coconut trees and acres of banana trees. Dalia is a trained Chef from the Natural Gourmet Institute and studied Plant Nutrition at Cornell University. She honed mher skills in the restaurant kitchens of Jean Georges' Spice Market, Pure Food &...
Anatomy of a Chef
Aug 20, 2018 Mike Howell
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Dalia specializes in creating meals for families that cater to their personal eating style and improve their energy and vitality. She hails from a pineapple plantation in Southern India and spent her childhood on rice paddy fields surrounded by coconut trees and acres of banana trees. Dalia is a trained Chef from the Natural Gourmet Institute and studied Plant Nutrition at Cornell University. She honed mher skills in the restaurant kitchens of Jean Georges' Spice Market, Pure Food &...
Anatomy of a Chef
May 31, 2018 Mike Howell
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Chef Jason Wilson’s career spans more than 30 years in the restaurant business, defined by innovation as the hallmark for his culinary success. His business acumen lies in his forward-thinking concepts, creative branding, and overall vision: from inspiration to design. This award-winning combination has evolved Jason into chef-owner of Miller’s Guild, The Lakehouse, and Civility & Unrest. His first restaurant, Crush, propelled him to the national spotlight and earned him culinary renown...
Anatomy of a Chef
Oct 6, 2017 Mike Howell
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podcasterscoach.com Click to view: show page on Awesound
Anatomy of a Chef
Aug 29, 2017 Mike Howell
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Chef Coral and her husband Russ, own the restaurant Garden Kitchen San Diego. They have spent years together enjoying all the tasty food that San Diego has to offer. Time and again though, they ended up back in their kitchen cooking food and meals that were satisfying, healthy, and most importantly, made with clean ingredients from scratch. Their fresh, home cooked meals inspired them to share high quality food that tastes great AND is affordable. With that in mind, they created Garden Kitchen,...
Anatomy of a Chef
Aug 29, 2017 Mike Howell
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Chef Coral and her husband Russ, own the restaurant Garden Kitchen San Diego. They have spent years together enjoying all the tasty food that San Diego has to offer. Time and again though, they ended up back in their kitchen cooking food and meals that were satisfying, healthy, and most importantly, made with clean ingredients from scratch. Their fresh, home cooked meals inspired them to share high quality food that tastes great AND is affordable. With that in mind, they created Garden Kitchen,...
Anatomy of a Chef
Aug 22, 2017 Mike Howell
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Originally from England, Chef Colin Bedford says his culinary interests started at an early age. He was enamored by his mother’s home baking and helping his father water the vegetable garden. After attending and graduating from Yeovil College in Somerset with a Diploma in Hospitality, Chef Bedford took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The...
Anatomy of a Chef
Aug 22, 2017 Mike Howell
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Originally from England, Chef Colin Bedford says his culinary interests started at an early age. He was enamored by his mother’s home baking and helping his father water the vegetable garden. After attending and graduating from Yeovil College in Somerset with a Diploma in Hospitality, Chef Bedford took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The...
Anatomy of a Chef
Aug 16, 2017 Mike Howell
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This Cleveland native left the Midwest for Denver and isn’t looking back. Born in Olmstead Falls, Ohio, David began his hospitality career as a busser in the local mom and pop breakfast place in Olmstead Falls. He moved up to a Lonestar Steakhouse as a host, then dishwasher and finally prep cook and line cook which whetted his appetite for the high energy environment of the kitchen. David graduated from Cuyahoga Community College with a Professional Culinarian Certificate that he describes as...
Anatomy of a Chef
Aug 16, 2017 Mike Howell
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This Cleveland native left the Midwest for Denver and isn’t looking back. Born in Olmstead Falls, Ohio, David began his hospitality career as a busser in the local mom and pop breakfast place in Olmstead Falls. He moved up to a Lonestar Steakhouse as a host, then dishwasher and finally prep cook and line cook which whetted his appetite for the high energy environment of the kitchen. David graduated from Cuyahoga Community College with a Professional Culinarian Certificate that he describes as...
Anatomy of a Chef
Aug 8, 2017 Mike Howell
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If you're looking to build your personal chef business harnessing social media is the answer. Quality photos of your food is the most efficient way to increase revenue and build your customer base. Show notes at aoachef.com HELP US PROMOTE YOU LOCAL CHEF!! If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!! Are you a chef or do you know a chef that...
Anatomy of a Chef
Aug 8, 2017 Mike Howell
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If you're looking to build your personal chef business harnessing social media is the answer. Quality photos of your food is the most efficient way to increase revenue and build your customer base. Show notes at aoachef.com HELP US PROMOTE YOU LOCAL CHEF!! If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!! Are you a chef or do you know a chef that...
Anatomy of a Chef
Aug 1, 2017 Mike Howell
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Chef Chris grew up in West Hills, California, and moved to Cocoa Beach because his father supported NASA. Chris became an executive chef at Bistro Twentynine at the age of 20 in Palm Springs, California, then opened another restaurant, Bistro 39, which was the sister restaurant in Oceanside, California. Chris has an amazing wife who supports him 100 percent in life, which could include some lonely nights and holidays due to the vicious hours and days that we work. Chris has two beautiful...
Anatomy of a Chef
Aug 1, 2017 Mike Howell
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Chef Chris grew up in West Hills, California, and moved to Cocoa Beach because his father supported NASA. Chris became an executive chef at Bistro Twentynine at the age of 20 in Palm Springs, California, then opened another restaurant, Bistro 39, which was the sister restaurant in Oceanside, California. Chris has an amazing wife who supports him 100 percent in life, which could include some lonely nights and holidays due to the vicious hours and days that we work. Chris has two beautiful...
Anatomy of a Chef
Jul 24, 2017 Mike Howell
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As Executive Chef of Urban Farmer in Denver, Chris Starkus curates a locally focused, sustainably sourced steakhouse menu influenced by the bounty of Colorado. Chris highlights his seasonally-driven menu with nose-to-tail cuts of naturally-raised meat, executed with finely honed French techniques. Overseeing the whole animal butchery in-house, charcuterie program. He also enjoys tending to the restaurant’s rooftop apiary and state-of-the-art Urban Cultivators featuring homegrown mushrooms,...
Anatomy of a Chef
Jul 24, 2017 Mike Howell
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As Executive Chef of Urban Farmer in Denver, Chris Starkus curates a locally focused, sustainably sourced steakhouse menu influenced by the bounty of Colorado. Chris highlights his seasonally-driven menu with nose-to-tail cuts of naturally-raised meat, executed with finely honed French techniques. Overseeing the whole animal butchery in-house, charcuterie program. He also enjoys tending to the restaurant’s rooftop apiary and state-of-the-art Urban Cultivators featuring homegrown mushrooms,...
Anatomy of a Chef
Jul 18, 2017 Mike Howell
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Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell. Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then...
Anatomy of a Chef
Jul 18, 2017 Mike Howell
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Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell. Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then...
Anatomy of a Chef
Jul 11, 2017 Mike Howell
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Inspired by the hospitality of her 97 year-old great-grandmother and creativity of her mother, Whitney Miller’s passion for the art of cooking began at an early age. At twenty two, she won the show “Masterchef,” gaining the title of Fox’s 1st U. S. Masterchef. Soon afterward, Whitney obtained her degree, with an emphasis in nutrition, from The University of Southern Mississippi. Sharing her incredible story of determination and dream-come-true winning of Masterchef, as well as her faith...
Anatomy of a Chef
Jul 11, 2017 Mike Howell
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Inspired by the hospitality of her 97 year-old great-grandmother and creativity of her mother, Whitney Miller’s passion for the art of cooking began at an early age. At twenty two, she won the show “Masterchef,” gaining the title of Fox’s 1st U. S. Masterchef. Soon afterward, Whitney obtained her degree, with an emphasis in nutrition, from The University of Southern Mississippi. Sharing her incredible story of determination and dream-come-true winning of Masterchef, as well as her faith...
Anatomy of a Chef
Jul 4, 2017 Mike Howell
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Chef Bob is the president of chefbob.com one of Birmingham, Alabama’s top caterers which he has turned over to his children. Bob’s main focus today is being the culinary director of his church Olive Baptist Church in Pensacola, FL As the culinary director he is in charge of their catering business which is a non-profit operation and the money made beyond the cost of the food is deposited into an escrow account for the church to use for capital improvements. Bob is a culinary instructor at...
Anatomy of a Chef
Jul 4, 2017 Mike Howell
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Chef Bob is the president of chefbob.com one of Birmingham, Alabama’s top caterers which he has turned over to his children. Bob’s main focus today is being the culinary director of his church Olive Baptist Church in Pensacola, FL As the culinary director he is in charge of their catering business which is a non-profit operation and the money made beyond the cost of the food is deposited into an escrow account for the church to use for capital improvements. Bob is a culinary instructor at...
Anatomy of a Chef
Jun 27, 2017 Mike Howell
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Executive Chef Jason Hotchkiss knows his way around the kitchen, as he comes to Encontro with years of impressive restaurant and hospitality industry experience. In his previous position as director of culinary operations for The Patio Group (The Patio on Goldfinch, The Patio on Lamont, Fireside by The Patio, Saska’s Steak & Seafood), he was solely responsible for overseeing the consistency of quality within their food and beverage program. Chef Jason’s passion for sourcing sustainably...
Anatomy of a Chef
Jun 27, 2017 Mike Howell
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Executive Chef Jason Hotchkiss knows his way around the kitchen, as he comes to Encontro with years of impressive restaurant and hospitality industry experience. In his previous position as director of culinary operations for The Patio Group (The Patio on Goldfinch, The Patio on Lamont, Fireside by The Patio, Saska’s Steak & Seafood), he was solely responsible for overseeing the consistency of quality within their food and beverage program. Chef Jason’s passion for sourcing sustainably...
Anatomy of a Chef
Jun 20, 2017 Mike Howell
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Barley Mash restaurant is a concept of bringing friends and family together. We make all of our food from scratch with local ingredients and as organic as possible. Enjoying food great drinks, conversations with each other. Kevin Templeton "No place I'd rather be for sure.” Nurturing a passion for cooking since the age of 17, Kevin Templeton attended and graduated with honors from the Western Culinary Institute in Portland, Oregon. Following graduation, Kevin returned to San Diego to...
Anatomy of a Chef
Jun 13, 2017 Mike Howell
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Cheffrey 911 Catering is owned and operated by Chef Jeff Gilroy, a chef of 17+ years who has worked in over 40 establishments all over Canada. His experience in fine dining makes him a go-to for occasions that need to be extra special. Whether it's food truck favourites or haute cuisine, Cheffrey 911 has the skills and experience for the job. Jeff grew up on the prairies of central Canada and began working in his grandfather's manufacturing plant at the age of ten. He worked in and around...
Anatomy of a Chef
Jun 6, 2017 Mike Howell
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Since 2006, Chef Darlene of Make My Dinners Culinary Services, LLC has serviced the Woodstock area . With her great customer service and food planning, she will take the headache out of what to cook for dinner every night. Providing wonderful service, freshly made cuisine, and delicious cakes and desserts for your dinner party, birthday or just a night at home. You tell us what you want and she will make it happen for you and your guests!! Personal Chef Darlene will help you bring family back...
Anatomy of a Chef
May 30, 2017 Mike Howell
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Executive Chef Greg Dorsey runs the kitchen at Gray’s Tied House located in Vernon, Wisconsin as of our recording (Feb 2017) Greg has been the executive chef for six months, and like some other guests on the show he has not attended culinary school. Therein lies the message of patience and a belief in yourself, Chef Greg has been in the culinary industry for 16 years working in all positions in a professional kitchen leading to his current position. Greg has become quite the photographer and...
Anatomy of a Chef
May 30, 2017 Mike Howell
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Executive Chef Greg Dorsey runs the kitchen at Gray’s Tied House located in Vernon, Wisconsin as of our recording (Feb 2017) Greg has been the executive chef for six months, and like some other guests on the show he has not attended culinary school. Therein lies the message of patience and a belief in yourself, Chef Greg has been in the culinary industry for 16 years working in all positions in a professional kitchen leading to his current position. Greg has become quite the photographer and...
Anatomy of a Chef
May 23, 2017 Mike Howell
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Chef Jonathan Freyberg attended the New England Culinary Institute and began working in the kitchen at the age of 14. His love for cuisine is evident in every dish he makes. Bellamy’s Restaurant offers California Modern cuisine with French influences. This hidden gem in Escondido is quickly progressing to the top, creating a farm to table dining experience and serving the most robust flavors of every season. Bellamy’s prides itself on quality food accompanied with impeccable service....
Anatomy of a Chef
May 23, 2017 Mike Howell
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Chef Jonathan Freyberg attended the New England Culinary Institute and began working in the kitchen at the age of 14. His love for cuisine is evident in every dish he makes. Bellamy’s Restaurant offers California Modern cuisine with French influences. This hidden gem in Escondido is quickly progressing to the top, creating a farm to table dining experience and serving the most robust flavors of every season. Bellamy’s prides itself on quality food accompanied with impeccable service....
Anatomy of a Chef
May 16, 2017 Mike Howell
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Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014. Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having...
Anatomy of a Chef
May 16, 2017 Mike Howell
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Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014. Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having...
Anatomy of a Chef
May 9, 2017 Mike Howell
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At Green Roots Kitchen health and wellness is top priority. Preparing meals and educating others about living a healthy well balanced life through food and proper nutrition is our standard! There's no better time than now to provide you and your family with quality time while enjoying quality food. Links: Show Notes Click to view: show page on Awesound
Anatomy of a Chef
May 2, 2017 Mike Howell
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I came across Chef Bryan’s cookbook while searching on Amazon for new chefs to interview, and when I read the first paragraph of the introduction I immediately sent an email to invite chef on the show. The paragraph is this: “With the right approach, anyone can turn an average meal into an inspired one. That’s what this book offers: a straightforward way of cooking that makes your food more flavorful and your time at the market and in the kitchen more rewarding.” This my friends is why...
Anatomy of a Chef
Apr 25, 2017 Mike Howell
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Executive pastry chef Amanda Rockman is a 2015 James Beard-award semi-finalist and pastry chef for both Central Standard, a New York-style bar and grill, and Café No Sé, a California-influenced Americana restaurant, at the South Congress Hotel in Austin Texas. Chef Rockman was a contestant on Season 2 of Top Chef Just Deserts. 2011 Jean Banquet Rising Pastry Chef Award. Links: Show Notes Click to view: show page on Awesound
Anatomy of a Chef
Apr 18, 2017 Mike Howell
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Kelly Nentwich is a Clinical Nutritionist and Certified Health Coach. She is the founder and owner of Thrive4Mom. But her most important job is mom to three amazing humans! After successfully changing her own health and her family’s health (read her story here) she is on a mission to educate and inspire other women to take back their own health too. Kelly’s education and real world experience, over the last twelve years, has equipped her with extensive knowledge in nutrition, holistic...
Anatomy of a Chef
Apr 18, 2017 Mike Howell
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Kelly Nentwich is a Clinical Nutritionist and Certified Health Coach. She is the founder and owner of Thrive4Mom. But her most important job is mom to three amazing humans! After successfully changing her own health and her family’s health (read her story here) she is on a mission to educate and inspire other women to take back their own health too. Kelly’s education and real world experience, over the last twelve years, has equipped her with extensive knowledge in nutrition, holistic...
Anatomy of a Chef
Apr 14, 2017 Mike Howell
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Chef Joe did not attend culinary school and began his career throwing pizzas at the age of 16 last a local Little Caesars Pizza. Although most chefs do attend culinary school (which is not cheap) chef Joe has shown that you can be successful as an executive chef without it although as he explains the learning curve can be steep.The most important lesson his father taught him was hard work. With three brothers to provide for at times his father had to work a part time as well as a full time job...
Anatomy of a Chef
Apr 14, 2017 Mike Howell
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Jackie Ellis is not only a talented pastry chef but a travel writer as well. Jackie had a interesting path to her bakery Beaucoup Bakery, which started with a career in design. Jackie studied design and eventually opened her own firm for 12 years, but the urge to bake was always a small voice in her head. After leaving her firm she lived in France to study baking from the best in the business. After returning home Jackie opened Beaucoup Bakery December, 2012 and never looked back. What is the...
Anatomy of a Chef
Apr 14, 2017 Mike Howell
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Chef Steve McHugh’s new restaurant, Cured, makes use of the purest regional ingredients, paired with organic methods and is built on a foundation of lovingly hand-crafted cured foods, from charcuterie to pickles. The restaurant’s renovated historical building, built in 1904 as Pearl’s Administration Building which included the president’s office, embodies the perfect blend of a contemporary and historical atmosphere. Links: Show Notes Click to view: show page on Awesound
Anatomy of a Chef
Apr 12, 2017 Mike Howell
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Hey everyone, Welcome to to my podcast!! This is the place to learn more about me and the show. I have always been fascinated with creativity whether it is a painting or drawing, a sculptor, a custom car or a plate of food. I'm always wondering how it was done and what was the inspiration and story behind it. I want to bring the creativity of these chefs to your attention, so when you have the opportunity to experience their food, you can connect to them in a special way. My goal is to showcase...
Anatomy of a Chef
Apr 12, 2017 Mike Howell
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Hey everyone, Welcome to to my podcast!! This is the place to learn more about me and the show. I have always been fascinated with creativity whether it is a painting or drawing, a sculptor, a custom car or a plate of food. I'm always wondering how it was done and what was the inspiration and story behind it. I want to bring the creativity of these chefs to your attention, so when you have the opportunity to experience their food, you can connect to them in a special way. My goal is to showcase...
Anatomy of a Chef
Apr 11, 2017 Mike Howell
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This is where I introduce myself to you and explain my goals and objectives of this podcast. Listening to this episode will give you a better understanding of how the podcast was created and why. I am a fan of artistic talent whether it is a painting, a sculptor, custom car, or a plate of food, and when you visit a restaurant and the plate of food looks amazing, I am interested in what inspired such creativity. Chef's are some of the hardest working people I have ever met and many of them go...
Anatomy of a Chef
Apr 11, 2017 Mike Howell
audio

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This is where I introduce myself to you and explain my goals and objectives of this podcast. Listening to this episode will give you a better understanding of how the podcast was created and why. I am a fan of artistic talent whether it is a painting, a sculptor, custom car, or a plate of food, and when you visit a restaurant and the plate of food looks amazing, I am interested in what inspired such creativity. Chef's are some of the hardest working people I have ever met and many of them go...