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 me...
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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 me...
From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef
Chefs Without Restaurants
29 minutes
1 month ago
From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. 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 episod...
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 me...
