Chefs Without Restaurants

This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum.
 
They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.
 
 Topics discussed:
 - What defines Southern food and identity
 - Why certain recipes made the cut
 - The cultural storytelling behind Southern dishes
 - Forgotten and misunderstood foods
 - The research process behind the cookbook
 
MICHAEL TWITTY
Michael's Instagram
Michael's website and Afroculinaria
Michael on the Chefs Without Restaurants podcast in 2021
Buy the book Recipes From the American South
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This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years of hospitality experience, from fine dining restaurants to cooking for professional athletes, Brandon shares his culinary journey and the transition into running a private chef business.
The episode dives into Brandon’s background, how he broke into the private chef world and what it's like cooking under pressure on a reality TV competition. You’ll also get behind-the-scenes insight into Next Level Chef, including his strategies for grabbing ingredients, navigating three kitchen levels and staying composed under the eyes of Richard Blais, Nyesha Arrington and Gordon Ramsay.
For those looking to transition into private work or grow their existing business, check out part 2 of our conversation over on Personal Chef Business Startup Guide.
Want more Brandon?
This is just one part of a two-part series. Head over to Personal Chef Startup Guide to hear Brandon's experience as a private chef.
BRANDON ROGERS
Brandon's Instagram
Check out Brandon's website
CHEFS WITHOUT RESTAURANTS
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Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
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“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life.
Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency. 
There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul. 
NEVIN MARTELL
Nevin's Instagram and Threads
Check out Nevin's website
"Decadent Desserts in the DC-Area to Get Your Veggie Intake"
"The Rise of Mission-Driven Restaurants"
CHEFS WITHOUT RESTAURANTS
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Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
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Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor. 
Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world. 
Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity.
TRISTEN EPPS
Tristen's Instagram and Facebook
Check out Tristen's website

Podcast with Top Chef Season 22 contestant Lana Lagomarsini
CHEFS WITHOUT RESTAURANTS
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In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails.
They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders.
Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home.
KARA NEWMAN
Kara's Instagram
Check out Kara's website
Get Kara's Books and The Cocktail Cabinet Cards 
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Listen to the podcast here
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at [email protected]
Get in touch
Support the show