Tried-and-true North Carolinian, Chef Bill Smith, spent the majority of his culinary career at the iconic Crook’s Corner in Chapel Hill. In this episode, Jamie & Bill talk for the very first time about the evolution of the culinary world and Bill’s unorthodox practices that led him to become one of Chapel Hill’s best-known chefs.

Michael Shemtov got his start as a restaurateur at the ripe age of 22. While he still successfully operates multiple concepts across three cities, his heart lies with giving back to his community. Follow along as Michael and Jamie discuss their initiatives to aid the hospitality industry, and the operations that lead them to continue expanding.Pay It Forward Charleston https://payitforwardcharleston.org/Independent Restaurant Coalition https://www.independentrestaurantcoalition.com/

Growing up in Puerto Rico, Chef Orlando Pagán always dreamt of becoming a chef. From the east coast to the west coast he has spent years perfecting the craft of cooking, all while battling MS and navigating his mental health. Having followed a similar culinary path to Jamie's, the two compare their experiences as the culture in the kitchen has evolved over the years.

What if you could order fresh local food products straight from the farm to your doorstep? Jesse Leadbetter made this possible for the Charlotte community. His innovation led him to spearhead the connection between farmers and chefs in hopes to support sustainability on the farm all the way to your plate. Listen as Jesse explains his business model, the steps he took to get here, and where he’s going next. Freshlist CLT https://freshlist.com/

Sammy Koenigsberg is on a mission to keep local agriculture alive and accessible to the Charlotte community. Sammy’s passion for farming has become an inspiration to chefs, culinary students, and home cooks to know and care where their food comes from. Jamie & Sammy look back to Jamie’s first visit to the farm 20 years ago, Sammy serving as Jamie’s farming mentor, and all about the ever-growing Matthews Community Farmers Market.Matthews Community Farmers...

How do you differentiate between recreationally using drugs & alcohol versus abusing them? Mental health expert, Juliet Kuehnle, joins Jamie to open up the conversation about addiction and sobriety in an industry and culture that glorifies its use. Juliet’s Podcast:https://whoyoucallincrazy.buzzsprout.com/Juliet’s Website:https://yepigototherapy.com/Juliet’s Practice: https://suncounselingandwellness.com/juliet-kuehnle/

When there's a will theres a way, and Tommy Wheeler of Tidewater Grain Company found a way. In hopes to re "ingrain" rice culture in North Carolina, Tommy has managed to preserve historical farmland and maintain sustainable farming of Carolina Gold Rice. Listen as the two discuss his process, and his entry to the industry.

Following a Chef Field Trip to Oriental, North Carolina with NCAGR and Got To Be NC to meet with local farmers and purveyors, Jamie recaps his experience. From rice to soft shell crabs, listen to hear how he + 30 other chefs got their hands dirty learning about sustainable and local agriculture.

Beloved Charlotte food writer, Kathleen Purvis, and Jamie have long shared their love of cooking. Kathleen saved the food column at the Charlotte Observer from its demise 25 years ago and continues to break down barriers in food journalism. Follow along as the two share personal anecdotes and dive into the past, present, and future of cooking.https://kathleenpurvis.com

Next week, the Senate will vote on whether or not to replenish the Restaurant Revitalization Fund (RRF). Nearly 200,000 restaurants were approved to receive grants from the RRF before it ran out of funds in 2021. The fund could provide $40 billion to the restaurant industry, funds that are essential for the survival of our independent and local restaurants. Call our Senators at 202-224-3121 and tell them to vote YES to replenish the RRF.

Chef Adam Hodgson has never been one to shy from a challenge. It’s been 10 years since he joined the kitchen with Jamie, years filled with hard work and discipline as he’s climbed the ladder as a leader. Follow along as the two share details from their latest trip out West, and reflect back on Adam’s journey as a Chef.

Patrick is always looking for ways to #ChangeTheGame in hospitality for the better. With the first full year of the Tip The Kitchen Initiative in the books, the two discuss its success thus far, and how they continue to strive for innovation within the industry.

Corey is a woman of many talents, especially art, but had never delved into the culinary world until she met Jamie. Now, Corey has learned and become an expert in the art of food. From farmers to sailors, these two work side by side in life and in business.

There is a purpose behind Chef Greg Collier’s every move. Greg has paved the way for himself in the industry alongside his wife and business partner, Subrina. In this episode, Jamie and Greg dive into the influence behind their concepts, and the future of Bayhaven Restaurant Group.

There is a purpose behind Chef Greg Collier’s every move. Greg has paved the way for himself in the industry alongside his wife and business partner, Subrina. In this episode, Jamie and Greg dive into the influence behind their concepts, and the future of Bayhaven Restaurant Group.

Lowcountry legend, Trey McMillan, joins Jamie this week to talk all things oysters. From professional sport fishing to oyster farming, Trey has earned his sea legs. Follow along to hear how he transformed the oyster industry in Charleston and beyond. LowCo Oysters: https://lowcooysters.com/

Chef Gene Briggs is a founding father of the Charlotte food scene. From busboy to Chef, Gene's passion for cooking came naturally. In this episode, the two divulge into Gene's culinary journey, and his current ventures.

From Michelin star kitchens to content creation, Chef Joe Sasto brings a lot (of pasta) to the table. In this episode, Joe discusses his life on both sides of the camera, online criticism, and his method behind it all. Tanto's puffed pasta snack: https://www.eattantos.com/

Chef Jennifer Carroll brings the spice wherever she goes. Having met on Top Chef All-Stars LA, Jamie and Jen reconnect and talk about their experience going on the show twice, and Jen’s newest endeavor.Carroll Couture Cuisine:https://www.eatccc.com/

Before leading a kitchen of his own, Jamie spent three years working under Chef Bruce Moffett at Barrington’s in Charlotte, NC. In this episode, the two reconnect and reminisce on their days in the kitchen together, and catch up on everything that Bruce has been up to since.Bruce's Cookbook:Bruce Moffett Cooks- A New England Chef in a New South Kitchenhttps://www.moffettrestaurantgroup.com/cookbook.php

Want to know the secret to the perfect smash burger? Listen as guest Paul Manley, Charlotte restaurateur, discusses the burger business, a hospitality gene that you probably possess, and how to adjust your leadership style.

The 10 year anniversary of their first restaurant concept, Church & Union Charlotte, is just around the corner. In this episode, Patrick & Jamie reflect back on their vision, early days in operation, and where they stand as a group now.

Hospitality extraordinaire, Madison White, broke into the industry at 14 years old at a pizza shop in Long Island. Fast forward, she now serves as the Vice President of Operations for the 5th Street Group. Work ethic in the digital age, managing gen z, robot chefs, why they implemented the Tip The Kitchen Initiative instead of raising hourly pay, and reviewing some unruly guest reviews.

“If they say it’s me, it’s not me.” Jamie meets former anonymous Charlotte food critic, Helen Schwab, face to face for the very first time. Follow along as they discuss influencer culture, how Helen maintained her anonymity, a living wage for all, her all-time favorite dining experience, and more.

The chef that beat Bobby Flay fills us in on how he fills up NFL player Christian McCaffrey as his personal chef, his sobriety journey & business venture throughout the pandemic, and how he made his way up in the culinary scene.Ben's Friends: https://www.bensfriendshope.com/"Offering a bridge to sobriety for F+B professionals"