Culinary Now Podcast: Recent Episodes
Culinary Now Podcast
Hosted by Jaime Schick and Matthew Britt. Jaime and Matt are both Assistant Professors at Johnson & Wales University and both hold Master’s Degrees in Education and certifications from the American Culinary Federation.
Jaime and Matt sit down with Bridget Hegarty, Director of Public Health at Amtrak, to explore the recent Cyclospora outbreak and its implications for consumer dining behaviors. Together, they discuss the challenges foodservice operators face when sourcing and serving produce linked to foodborne illness outbreaks, and examine how chefs can strengthen food safety practices, make informed purchasing decisions, and help protect public health while maintaining consumer confidence.
Jaime and Matt connect with Dr. Kelly Cleary of FARE to unpack the emergence of Alpha-gal syndrome and its growing impact on chefs, restaurants, and menu development around the world. The conversation explores the challenges of accommodating evolving food allergies, practical strategies for creating safe dining experiences, and why allergen awareness is becoming an essential culinary skill. The chefs also discuss food allergy best practices and how chefs who fully embrace allergen management can elevate hospitality, build guest trust, and create exceptional dining experiences for every customer.
Matt sets up camp at the annual Chef Culinary Conference at the University of Massachusetts Amherst, sitting down with presenters and staff to unpack what it takes to execute an event of this scale. What emerges is a deeper story—one where the ideas shared reach far beyond Central Massachusetts, contributing to meaningful change across the food system.
Bread Guru Jeff Alexander stops by to chat with the chefs about all things ancient grains. From how to replace in traditional recipes to creating more awareness on the numerous benefits associated with these old but incredibly unique grains.
Jaime and Matt talk trends for 2026. The chefs recorded this earlier in the year. Are their predictions taking shape or did they completely miss the mark? Take a listen and find out.
Jaime and Matt connect with JWU Dietetic Students to discuss the four unique themes of National Nutrition Month, learning more on how the future generation of healthy food experts approaches coaching towards positive food habits.
Jaime and Matt celebrate their 100th episode by having their first guest, chef Maura Metheny interview them. The chefs go all over the map with this one so tune it for a great conversation.
Jaime and Matt connect with Nico SanFilippo and Kirby Dorius to talk all things campus dining - From challenges to successes, the chefs dive into how finding the right people and being nimble can make campus dining truly reflect what your space and students need!
Jaime and Matt connect with Metacom Kitchen chef Rick Allaire to talk about his journey opening, closing and reopening his flagship eatery in Warren, RI. The chefs talk about team culture, workplace efficiencies and how seasonality and respect for ingredients is critical to growth in the kitchen.
Jaime and Matt connect with long-time Boston chef Chris Coombs to talk about the recent designations issued by the Michelin Guide in Boston. The chefs dive into the reason the guide came to Boston, its impact on food tourism and what chefs in the city do next.
Jaime and Matt connect with Eat Drink RI founder David Dadekian to dive into the history and necessity for food assistance programs like SNAP. This conversation proves that food is (unfortunately) political and why feeding people should never be a question, rather an obligation.
Jaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every dining experience is an opportunity to learn and that anyone new is just a friend you haven't met yet!
Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.
Jaime and Matt connect with chef Chris Piro - founder of the Again Foundation to talk mentorship, the state of fine dining and why the human ingredient may just be the most important.
Jaime and Matt sit down with Grammy nominated musician Taylor Hanson to talk about his passion for combating food insecurity through community organizing and perseverance.
Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences.
Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service industry.
Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives.
Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025.
Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game.
Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble approach to classroom management.
Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie.
https://magicmind.com/CNPODJAN?
Jaime and Matt talk trends for 2025. Listen in to see what to find on menu and kitchen tables this year.
Jaime and Matt connect with chef Daniel Lessem to talk all things technology in the kitchen. Focusing on RATIONAL's evolution of the combi and beyond, the chefs talk about how tech can make our jobs easier and more productive.
Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds.
Jaime and Matt connect with founder of the Uncanoonuc Mushroom
Foraging company and New Hampshire Mycological Society, Christine Gagnon to talk all things shrooms! From basic ID to what not to eat, Christine shares her insight and passion for all things wild mushrooms.t
Want to learn more. Join us at the JWU FiT Symposium where Christine will be leading a class on mushroom ID, food safety and culinary application -- YUM!
https://www.jwu.edu/fit-symposium/
Jaime and Matt connect with Gabriel Key to unpack what being a leader in food means today. The chefs dive into how history and pop culture impact our ability to truly evolve as an industry.
Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.
Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.
Jaime and Matt connect with editor and content guru, Mary King from Restaurant HQ to talk about starting your first restaurant, how to leverage your community and avoiding technology traps.
Jaime and Matt connect with JWU alum Sam Burgess to help inspire new and upcoming graduates on how active listening and asking questions can lead to freedom in your career. Later in the episode, the chefs dive into how to serve to serve a great burger at your next summer cookout.
Jaime and Matt connect with Kansas City BBQ Judge, Jeremy Houghton to talk all things BBQ. Brisket to burgers, the chefs cover it all and in perfect timing for the upcoming July 4th holiday.
Jaime and Matt declare the summer BBQ season open for business.! The chefs debunk misconceptions on what belongs on the grill and lay out some backyard BBQ etiquette to ensure everyone does summer get togethers right. Later in the episode, the chef reveal upcoming Forge to Table giveaways happen throughout the summer so stayed tuned.
Jaime and Matt connect with JWU dean and secret econ guru, Jason Evans to talk about the California fast-food minimum wage increase and how that impacts the future of food.
Matt connects with Asheville chef and James Beard winner, Katie Button to talk about finding success through inspiration, resilience and consistency.
Matt connects with seafood evangelist Barton Seaver during the 2024 JWU FiT Symposium to talk all things fish, mentorship and cookbooks. This quick conversation results in a trip down memory lane and some "doing a podcast during a symposium" background noise.
Jaime and Matt connect with global master chef Karl Guggenmos and JWU alum Michelle Tulloch to discuss their newest venture: The Golden Plate, a global gastronomic experience that offers unique culinary retreats off the beat and path, combining history, culture, nutrition and a sense of meaning through travel. All chefs will benefit from the wisdom shared in this episode so check it out.
Jaime and Matt dive into the annual McCormick flavor forecast and talk about tamarind's versatility and why every emerging cook should have this in their pantry.
Jaime and Matt connect with hot dog aficionado and JWU professor, Bill Lendway to talk about America's favorite sandwich. Later in the episode the chefs share personal stories of how hot dogs played a role in their childhood and a fun game of hot dog trivia!
Jaime and Matt connect with chef Monica Glass to talk all things gluten-free, opening a new restaurant and what chefs look for in a stage.
Jaime and Matt connect with World Association of Chef Societies managing director, Ragnar Fridriksson to talk about how the white comes with responsibilities to do good, grow your own skills and experience new places and flavors
Matt connects with JWU junior George Gonzalez to talk about what drives him to be the best. The chefs chat about what bugs and inspires them about the industry and how dining out as a chef has both pros and cons.
Jaime and Matt sit down with Professor Jenn Pereira to talk and taste all things cider. In this episode, the chefs debunk the cider-making process, talk about different applications in the culinary/baking/pastry world and of course.. do a killer tasting.
Jaime connects with pastry chef and momtrepreneur Jessica Lewis to talk all things plated desserts, taking your career in stages and of course.... Chicken and friggin waffles!
Jaime and Matt connect with CKBK co-founder Matthew Cockerill and food journalist Felicity Cloake to talk about cookbook digitization, the importance of saving lost books and why print will never go out of style.
Jaime and Matt review the 2022 film: The Menu to discuss whether it was a truly a thriller or perhaps a somewhat accurate satire. Spoiler Alert! the chefs discuss a lot of details about the movie, so watch it before you listen.
Matt connects with University of Massachusetts Amherst Director of Culinary Excellence, Alexander Ong to talk about why the UMass culinary program has held the title of best campus dining in the U.S. six years running.
Jaime and Matt connect with professor and chef, Rollie Wesen to talk about challenges in the American food system, how we went from malnutrition to obesity in less than a century and how supermarkets make you think you have variety in what we buy.
Jaime and Matt connect with chef Chris Viaud to chat about why New Hampshire is becoming a more desirable food destination and how family is the key to truly finding joy in what you do.
Matt travels to Kyoto Japan to connect with chef Thomas Frebel from Noma to talk about their recent pop up, the importance of Kaiseki cuisine and how it has shaped the modern tasting menu as well as what it takes to make it at one of the most influential restaurants in the world.
Jaime and Matt connect with Danielle Carrino, pastry sous chef at Eleven Madison Park in NYC to talk all things plant-based in the world of three star Michelin pastries. Later in the episode, the chefs chat about the importance of being a sponge and buying in when working for the best.
Jaime and Matt connect with Emma Rotondo and Griffin Valentine, two emerging culinary educators to talk about what they feel makes a great teacher in the kitchen. The chefs share stories about the misconceptions and fears of being a new teacher and how to overcome when taking on your first class.
Jaime and Matt connect with master cheese maker and Mainer Allison Lakin to talk all things cheese. The chefs dive into Allison's story on taking the leap into cheesemaking and how changes in climate have direct impacts on the flavor of your favorite cheese. Later in the episode, Allison shares which cheese is leading the way in her growing empire (hint: it contains seaweed)
Jaime and Matt connect with the Queen of Flavor: Lasheeda Perry to talk about where to find inspiration in creating memorable dessert offerings for your guests. The chef's talk trends in the pastry world and how a little more schmoozing can help create long-lasting relationships within our industry.
Jaime and Matt connect with Taylor and Ryleigh from Azuluna Foods; a ready to eat meal company that leverages a hub and spoke farming model to provide higher quality, more nutrient dense meals to talk sustainability and regenerative farming.
Jaime and Matt connect with artisanal bread baker Richard Miscovich about his journey in the bread world as well as common misconceptions around baking bread and what makes the perfect loaf.
Jaime and Matt connect with Boston legend, chef Paul O'Connell to chat about how the neighborhood dive can pave the way for today's culinary trends.
Later in the episode, the chefs reflect how the food experiences that impacted their lives and why prioritizing the pastry program is important.
Jaime and Matt connect with JWU chefs Tim Brown and Joe Melanson to talk about their role in creating the Wildcat Food Rescue Club. The chefs talk food recovery and how repurposing meals created in culinary school kitchens can positively affect those who might suffer from food insecurity.
Jaime and Matt connect with Rhode Island food policy director, Julianne Stelmaszyk to discuss her role in making the state a leader in food policy. Later in the episode, the chefs discuss various opportunities for those looking to enter this emerging field.
Jaime and Matt dive into their best gift ideas for the holiday season. From large-ticket items to stocking stuffers, the chefs give you the best kitchen gifts for the food-enthusiast in your life.
Jaime and Matt connect with Master Chef Ray McCue to talk about the importance of hospitality as well as the power of networking and leveraging professional organizations to build relationships and your career.
Later in the episode, the chef talk day after Thanksgiving recipe ideas.
Jaime and Matt connect with Yale Professor and author, Paul Freedman to talk turkey as well as the history behind America's most gluttonous holiday.
Matt connects with Miami Chef Nol Foretia to talk about being a personal chef for professional athletes. The chef's talk about how this career path can challenge even the most seasoned chef but also can offer a rewarding lifestyle.
Later in the episode, the chefs dive into logistics for preparing meals for celebrities that are always on the go and have unique preferences when it comes to their diets.
Matt sits down with his students having just finished his class, asking what advice they would give to the next cohort of culinary students starting his lab.
Students dive into how to become a leader amongst their peers, be solution-driven and not give up in when times get tough.
Jaime and Matt connect with Executive Chef Chris Clime to talk about why sourcing the absolute best seafood makes cooking easier. Also, the chefs dive into the intense kitchens of the past and how to stand out when interviewing for a new position.
Jaime and Matt dive into the hit show "The Bear" to talk about how accurate it actually was to depicting our industry. The chefs also discuss which characters they liked and didn't like and then completely spoil the ending so if you haven't watched it yet - DO NOT listen to the end of this episode.
Jaime and Matt connect with Newport Vineyard's Executive Chef Andy Teixeira to talk scratch cooking and expanding a culinary program to foster teaching and ingenuity. Later in the episode, the chefs dive into the value of awards and what really matters as a chef.
Jaime and Matt sit down with Matt Byrnes to discuss the similarities within food and music. Listen in to find out how writing a song compares to developing a recipe as well as how both a memorable meal and song can transport you to a certain time/place.
Later in the episode, find out who everyone would share a meal with and why.
Jaime and Matt connect with JWU Alumni and founder of Forge to Table Knives, Noah Rosen, to talk about his journey in creating his own knife company. Later in the episode, the chefs talk about the importance of continuously engaging your customer via social media and what to look for from Forge to Table.
Shoutout to all young entrepreneurs - You will want to check this episode out!
Jaime and Matt connect with Manny Gonzales to talk beverage pairings. What best practices you should follow, misconceptions to avoid and other unique non-food options that help make whatever moment you're in, more memorable.
Jaime and Matt discuss which skill is more critical for today's foodservice professional: Hard work or Talent. The chefs dive into their own history and use these experiences to help shape their take on what is needed more to succeed in the restaurant industry.
Jaime and Matt connect with chef and registered dietician, Jon Poyourow to chat about food in the military; past and present. Jon shares stories from his time in the U.S. Army and how the modern military plays a role is shaping how we eat as civilians.
Matt sits down with Chef/Doctor Robert Brown to discuss the food traditions of past and present Passover Seders. Later in the episode, Matt and Rob talk about what makes the best Matzo Ball Soup and at last, Rob helps determine the winner of this year's Starch Madness.
Jaime and Matt connect with social media guru Devon Morgan to chat about what makes a successful post and dive into how using platforms like Instagram and others can help build your brand.
Is culinary school still relevant? You bet it is!
Jaime, Matt and Mike dive into the history of culinary education discussing how where we have been has impacted where we are going. Along the way, the chefs unpack the different levels of modern culinary education and identify opportunities that lie ahead within their curricula.
Matt, Jaime and Mike dive into the 2022 National Restaurant Association What's Hot List to discuss what food items are trending and cooling for this upcoming year.
The chefs reflect on 2021 and discuss setting realistic resolutions for 2022. Somehow, Lasagna appears a current theme throughout the episode.
Mike and Matt discuss the current Kellogg's labor strike and how the worker's demands relate to other areas of the food industry as well as share tips on practicing self-care this holiday season.
Later in the episode, the guys chat about their favorite holiday food traditions.
Jaime and Matt sit down with Ben & Jerry's Flavor Guru's Haylee Nelson and Colleen Rossel to get the scoop on how Ben and Jerry's creates and retires flavors as well as the nuances that determine which flavors are sold in different parts of the world.
Later in the episode, everyone has fun imagining their own flavor, so keep an eye out for whether our visions make it into a pint!
Matt introduces Culinary Now's new segment, Food for Thought and is joined by Mike Makuch to chat about what's happening this week in food.
On today's episode, Mike and Matt talk holiday gifts for the kitchen enthusiasts as well as identify creative ways to avoid supply chain challenges. From stones to skillets, listen in to find out which items make great gifts for family and friends.
Jaime and Matt connect with the new dean of JWU's College of Food Innovation & Technology, Jason Evans to identify how his upbringing on a farm in West Virginia is shaping the vision for version 2.0 of culinary education.
Jaime and Matt dive back into their cookbook collection to discuss their top five books (plus a few honorable mentions) that helped shape their cooking styles today.
Jaime and Matt connect with pastry chef and cookbook author Saura Kline to discuss her methodology in constructing her cookbooks. Later in the episode, the chefs chat about what IS the true American Pie.
Jaime and Matt connect with Boston Bruin's team chef, Keith Garman to discuss what goes into designing meals for NHL players. Later in the episode, the chefs chat about the importance of learning how to eat healthy for aspiring athletes.
Jaime and Matt connect with L.A. based chef and activist Sammy Monsour to discuss the importance of effective leadership in the kitchen as well as ways young culinarians can engage the food system in meaningful ways.
Later in the episode Sammy and Matt discuss their days at CIA and talk about how one mistake can help someone's cooking 20 years later.
Jaime and Matt Connect with Owner and Head baker at B's Bake Shoppe, Bethany Zito to discuss her experience opening a bakery during COVID and dive into what skills you will need that can't necessarily be taught in a classroom.
Later in the episode, The gang plays a fun round of "Would You Rather" Valentine's Day edition
Jaime and Matt connect with Top Chef alum Katsuji Tanabe to discuss the challenges of being a Kosher chef as well as tips for young cooks on balancing flavor.
Later in the episode, the chefs dive into the hardships associated with closing a restaurant and provide tips of staying healthy during these challenging times.
Also, The first-ever round of "Food Headlines, Fact or Fiction" tests the chef's knowledge on what is or is not making the "front page" of today's most popular food media outlets.
Jaime and Matt connect with Lauderee Head Baker and Former JWU competition bad ass to talk about his journey in running one of the worlds most prestigious bake shops as well as how his experience competing at Johnson & Wales and has helped him in his career.
Later in the episode, Matt and Frank go head to head in food "Family Fued"
Jaime and Matt connect with JWU Assistant Dean of the College of Food, Innovation & Technology, T.J. Delle Donne to chat about the importance of a culinary education today as well as pay tribute to some of the great chefs we have lost this year.
Later in the episode, all three chefs chat about their favorite dishes to cook for their significant others.
Jaime and Matt dive into their favorite Halloween treats then take a dramatic turn towards some non-food related topics such as their favorite scary movies and childhood costumes.
Later in the episode, Matt tries to convince Jaime that ghosts are real and shares the time he saw a ghost in an old Boston nightclub.
Jaime and Matt meet up with former McDonalds corporate chef and Youtube star Mike Haracz to talk about what it takes to oversee the menu innovation process for the world's largest restaurant.
Later in the episode, all of the chefs play a fun game of who does it better - fast food edition.
Jaime & Matt catch up with Top Chef Alum Stephanie Cmar to discuss her career and journey to becoming a celebrity chef as well as her exciting new Instagram series and a good old fashioned game of TV trivia.
Jaime and Matt sit down with Lauren Whitledge '06 to discuss her new role as the executive chef at The Amarillo Club, a members only dining club located in Amarillo Texas. Listen to find out how being a JWU trained pastry chef helps her organize her kitchen now that she is running the whole show.
Later on in the episode, we play a fun game of would you rather with Lauren which leads to a debate over the correct spelling of donuts. Or is it doughnuts?
Jaime and Matt connect with Modernist Pantry research chef Scott Guerin to talk about his role in educating both professionals and novices looking to push the envelopes of their culinary prowess.
Jaime and Matt chat with Registered Dietitian Nutritionist and Chef Ellie Perry on her path to becoming an RDN at Berklee College of Music in Boston, Ma. Along the way, they explore her amazing work with school lunch programs and what it is like working in the Bahamas. There might even be some Nutrition Trivia!
Jaime and Matt look for answers to their coronavirus related questions by connecting with Bridget Sweet, Exec. Director of Food Safety, at Johnson & Wales University. Their conversations tackle best practices as they relate to food delivery, take out and in store shopping.
Jaime and Matt sit down with Associate Professor and Chef Branden Lewis to discuss the benefits and common misconceptions behind choosing a plant-based diet.
Covid-19 (Coronavirus) has hit education hard in recent weeks. Both students and educators have been charged with using online resources to deliver and execute their culinary curriculum. Jaime and Matt look at what options are available for both teachers and learners during these extraordinary times and discuss some best practices to shifting your classroom to the web.
Matt surprises Jaime to pick their top 5 most influential cookbooks sitting on their shelves. Listen to see if any of their choices match the books you find essential for any cook to own.
Jaime and Matt sit down with Audra McPhillips to discuss new ways to approach assessing your students. If are interested in mixing up or improving your practice, this episode is for you.
The pilot: Jaime and Matt welcome you to the pod. In this episode, our hosts play a fun game to help their listeners get to know them!
Jaime and Matt dive into their holiday favs and offer up some suggestions as to what you should consider serving this holiday season.
Jaime and Matt sit down with Chef Wyatt Maguire for a pre-Thanksgiving chat about the state of fine dining and where this section of the industry is heading.
Jaime and Matt sit down with Certified Master Chef Joseph Leonardi to discuss his path to becoming a CMC and how young cooks can achieve their goals in today's foodservice industry.
Jaime and Matt grab time with Chef Instructor Maura Metheny to discuss her choice in leaving a successful career in chocolate to become a faculty member at Johnson & Wales University.