In this episode of the Scoolinary podcast, we toss back a double espresso with Laura Meyer, entrepreneur and three-time world pizza champion whose skill for combining techniques and flavor is nothing short of pizza mastery. She reveals what not to do in competition and tells how an unexpected situation led to victory. She describes her award-winning pizza, which she’s included in her Scoolinary course, American-style Pizza, and she leaves no questions as to the difference between pan pizza...

In this episode of the Scoolinary podcast, we sip a smooth black coffee tempered with a piece of ice with Jiho Kim, a self-taught pastry chef and entrepreneur who scored a Michelin star for his inventive riffs on familiar Korean dishes. When he felt that he could learn no more from pastry after making one too many crème brûlées and molten chocolate cakes, he went hunting for his next challenge, which ran headfirst into the COVID pandemic. Whereas others faced challenges, Jiho found huge...

Today in this episode of the Scoolinary podcast, we have a hot coffee with Branden Lewis, chef and faculty member at Johnson & Wales University in Providence, R.I. (USA). Branden helped spearhead the development of the Sustainable Food Sytems major and Culinary Sustainability minor, which is the first program of its kind to focus on the culinary and pastry arts, in addition to agriculture, conservation, and health and nutrition. What Branden is teaching is an education of a different...

Today in this episode of the Scoolinary podcast, we have a black coffee with Trigg Brown, cookbook coauthor and co-owner of Taiwanese American Win Son Restaurant and Win Son Bakery in Brooklyn, NY. Listen up because you might be suprised by his career trajectory — it's missing something that seems fundamental to becoming a professional chef. He shares how he's adapted Taiwan's storied cuisine to create his style of Taiwanese American fusion cuisine along with his business partner, Josh Ku....

Today in this episode of the Scoolinary podcast, we share a "work coffee" (americano with oat milk) with Anna Gordon, a project-manager-turned-pastry-chef who's almost literally made it her business to enchant her customers with cookies that range from classic to irresistably creative. She explains how not to take food too seriously (in the very serious business of food) and reveals the inner compass that guides her as a professional chef. She also tells us the one rule that can be bent but...

In this episode of the Scoolinary podcast, we knock back several coffees with Micha Schäfer, Michelin-starred chef at Nobelhart & Schmutzig in Berlin and unrelenting activist who's changing the way people think about food. Forget "farm to fork" and learn instead "vocally local" and "conscious reduction" and what they've done to the Berlin food scene under Micha's watch. He also names the one thing that will have the most impact on food culture where you are. Few chefs are as intimate with...

In this episode of the Scoolinary podcast, we get going with a flat white coffee with Damien Wager, a self-made pâtissier and business entrepreneur whose Edible Art patisseries can be found throughout England. To indulge in any of his sensational pastries is to invite a "perplexing" dilemma, which is part of his successful business model. Homeless at one point in his life, he goes into great depth as to why he aims to be the most marketable pastry chef as opposed to the best. He knows...

In this episode of the Scoolinary podcast, we indulge in a Southern sweet tea with Mason Hereford, a chef and entrepreneur based in New Orleans, La. (U.S.A.) His irreverent approach to cooking has earned him awards as well as a loyal following, but there's something even more vital that's scored him the respect of his friends and colleagues. A little more than a year after its opening, his first restaurant was voted "the Best New Restaurant" – you'll never guess what the initial investment...

In this episode of the Scoolinary podcast, we enjoy a soothing cup of masala chai with Anjalina Chugani, a chef, cookbook author and culinary guide who celebrates her ancestral southern Indian roots through her culinary style. As a trained quadra-cultural chef, Anjalina couldn't even cook this very basic staple when she started her culinary journey. She'll tell you what that is and why she wants people to know this about her. She'll also explain how she helps people overcome their fear of...

In this episode of the Scoolinary podcast, we rev up with an espresso with Intu-On Kornnawong, an environmental scientist from northern Thailand who followed her passion and became a professional chef. Inventive, adaptive, and formally trained, she quickly found and created opportunities for herself up and down the California (U.S.) coast. When she decided to return to her roots, it wasn't enough for her to simply prepare and cook Thai food, as an entrepreneur, she wanted to both elevate it...

In this episode of the Scoolinary podcast, we tailor our coffee selection to our mood and to the season with Hardeep Rehal, an award-winning innovator in the world of cocktails. At the forefront of fusing gastronomy and cocktail culture to forge his in-demand career, Hardeep explains how he integrated his engineering studies with Copenhagen's vibrant bar scene to become a three-time Danish national bartending champion. But he's more than a bartender, which he attempts to define because what...

In this episode of the Scoolinary podcast, we refresh ourselves with a sparkling water and lemon with our guest, Kseniia Amber, an executive chef from Odessa, Ukraine. Unlike chefs who simply learn how to make heritage dishes, Kseniia gained an understanding for why Ukrainian dishes exist and how they are perceived in the world. She'll tell you that it's ""all about chemistry and physics,"" both of which she excels at in her cooking, but the way she reveals her cooking style and ethos...

In this episode of the Scoolinary podcast, we have a custom coffee with oat milk and a touch of organic honey that our guest, Justin Horne, produces through a partnership with local farmers in the UK. Justin is an eco chef who founded the first plant-based, zero waste restaurant in Europe, but prior to that, his culinary training was anything but zero waste. He describes his evolution as a chef and his complete dedication to circular thinking, whether he's designing restaurants that emulate...

In this episode of the Scoolinary podcast, we indulge in a Darjeeling tea with Mary Sue Milliken. Mary Sue has been a restaurateur and leader in the Los Angeles culinary scene and beyond for more than 40 years however, listeners may know her as much for her activism as for her radio and TV work. She's a rare blend of talented, unassuming, and ambitious, which earned her stints as a culinary diplomat with the U.S. State Department. Travel has a special role for her, as she will tell you, yet...

In this episode of the Scoolinary podcast, we have a choice between a dirty chai latte with oat milk or a coffee with a little bit of espresso with Shenarri Freeman. Shenarri rose to fame with her concept of soul food, which she reinvented without using any animal products. With a nickname that's pefectly tuned to her culinary philosophy, Shenarri tells us why and how she switched to plant-based cooking. While it may seem daring to reimagine such a traditional cuisine, Shenarri explains what...

In this episode of the Scoolinary podcast, we learn what it takes to make the perfect flat white with Grace Ramirez, a very active chef activist (as she describes herself) who's embraced the celebration of Latin culture through food. It's in her nature to follow her impulses — even when she has no plan — and what she did in reaction to Hurricane Maria is proof of her selfless compassion — you will be inspired! She is a rare yet essential chef who invites interest in her culture by unraveling...

For this episode of the Scoolinary Podcast, we share a cold brew with a splash of macadamia nut milk with Lisa Ludwinski, the chef creator of Sister Pie, a bakery in Detroit, Mich. (USA) that specializes in extraoridnary pies. Lisa is also a trailblazer in cooking videos and produced 100 videos from her tiny apartment kitchens that were dotted around New York City, where she went to study theater directing in the mid 2000's. While in NYC, she embraced, studied and sharpened her baking skills...

In this episode of the Scoolinary Podcast, we have a café noisette with Natacha Gómez-Dupuy, culinary ambassador to Haiti, traveling chef, wine consultant, and an award-winning cookbook author. She's also a disaster relief trainer of trainers for the Caribbean, and a supporting member of the Chefs' Manifesto. To better understand Haiti's complex history, Natacha introduces us to some of the star ingredients in Haitian food. What makes Haitian food so unique is more than just centuries of...

In this episode of the Scoolinary podcast, we sit down with David Rickett, a self-made chef whose successes include reaching the final round of MasterChef UK, creating his own niche as a private chef, and adapting his studies in art history to food presentation. Without any formal training as a chef, David has discovered that there are some advantages to that (as well as some disadvantages), which he explains to us. There's a method to how he's reached such heights in the world of...

In this episode of the Scoolinary podcast, we start with a black coffee with Kyle Connaughton, chef and restaurateur of The Single Thread Farm, Restaurant, and Inn, which are deliberately focused on sustainably sourced cuisine, starting with their own 24-acre farm. The farm at Single Thread is at the heart of what Kyle, along with his wife, Katina, planned for their business when they opened it seven years ago in northern California's wine country. Find out the ethos of Single Thread, which...

In this episode of the Scoolinary Podcast, we begin with a straight up black coffee with Alejandra Schrader, an award-winning cookbook author, chef, and a founding member of the Chefs' Manifesto. Compare a cup of green lentils to a cup of ground beef and find out that there's only a tiny difference in protein between the two. If that's a surprise, you'll be shocked to learn the most profound difference between them doesn't have anything to do with eating either one. Alejandra dispels the...

In this episode of the Scoolinary Podcast, we begin with an oat milk cappuccino with Paul Newnham, executive director of the Sustainable Goal 2 Advocacy Hub, which also runs the Chefs' Manifesto. Join us to find out what's in the Chefs' Manifesto and how many chefs have signed on to it so far. Maybe you even know some of them. Paul goes into detail about the program, which is a Scoolinary partner, and explains how it's a part of a greater movement toward zero hunger for the world. He also...

In this episode of the Scoolinary Podcast, we have a cup of black coffee with Anthony Myint, founder of Zero Foodprint, a movement of chefs and food business teaming up with farmers to restore the climate and grow better food. Quick quiz: do you know the difference between carbon farming and conventional farming? What percentage of a restaurant's "foodprint" is actually from food? Anthony introduces us to the concept of "table to farm" and presents a cheap solution that's rooted in science...

In this episode of the Scoolinary Podcast, we have a cup of on-demand slow brew with the intriguing Kriss Harvey, a professional pastry chef, chocolatier, and dragéificateur who's based in southern California. What's the antidote to ego in the world of Instagram-able chocolate creations? Kriss tells us something he practices every single day to remain true to his craft and to himself as well. As a result, he's become an Internet sensation on his own terms. Now he teaches sold-out courses...