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Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens.
From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms.
With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry.
If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you.
🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!
Join Chris Spear as he interviews food and beverage entrepreneurs who have built successful careers outside of traditional restaurant kitchens.
From personal chefs, caterers, and food truck operators to cookbook authors, research chefs, and farmers, each guest has paved their own way in the culinary world. Through candid conversations, they share the challenges, lessons, and successes of creating a business on their own terms.
With over 30 years of experience in the hospitality industry—including running his own personal chef business, Perfect Little Bites—Chris is dedicated to helping chefs and food entrepreneurs navigate their own unconventional paths in the industry.
If you're looking for inspiration, business insights, and real stories from those who have stepped beyond the restaurant world, this podcast is for you.
🎧 New episodes available—subscribe now and start exploring the road less traveled in the culinary industry!
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484-319-9030
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Tristen Epps is a James Beard-recognized chef and a finalist on Top Chef Season 22. With a diverse background rooted in Trinidadian heritage and a childhood spent in Guam, Japan, and the Philippines, Tristen's culinary style is influenced by cultural diversity and bold flavors. He is a graduate of Johnson & Wales, completed an apprenticeship under Chef Richard Rosendale at The Greenbrier, and worked closely with renowned chef Marcus Samuelsson, who served as his mentor.
Tristen Epps is a James Beard-recognized chef and a finalist on Top Chef Season 22. With a diverse background rooted in Trinidadian heritage and a childhood spent in Guam, Japan, and the Philippines, Tristen's culinary style is influenced by cultural diversity and bold flavors. He is a graduate of Johnson & Wales, completed an apprenticeship under Chef Richard Rosendale at The Greenbrier, and worked closely with renowned chef Marcus Samuelsson, who served as his mentor.
Kara Newman is a spirits expert, acclaimed author, and journalist known for her work in the world of spirits and cocktails. She has written innovative cocktail books and is recognized for her expertise in mixology and industry trends.
Kara Newman is a spirits expert, acclaimed author, and journalist known for her work in the world of spirits and cocktails. She has written innovative cocktail books and is recognized for her expertise in mixology and industry trends.
Jeff Koehler is a food writer, traveler, and author known for his exploration of the intersection of food, culture, and place. He has written nine books, including 'The Spanish Mediterranean Islands Cookbook', 'The North African Cookbook', and 'Morocco: A Culinary Journey with Recipes'. His work has been featured in prominent publications such as NPR, The Washington Post, and Saveur. Koehler has received the IACP award for literary food writing, highlighting his contributions to culinary literature. He splits his time between the Spanish mainland and the Balearic Islands, where he shares his deep knowledge of the region's culinary traditions.
Jeff Koehler is a food writer, traveler, and author known for his exploration of the intersection of food, culture, and place. He has written nine books, including 'The Spanish Mediterranean Islands Cookbook', 'The North African Cookbook', and 'Morocco: A Culinary Journey with Recipes'. His work has been featured in prominent publications such as NPR, The Washington Post, and Saveur. Koehler has received the IACP award for literary food writing, highlighting his contributions to culinary literature. He splits his time between the Spanish mainland and the Balearic Islands, where he shares his deep knowledge of the region's culinary traditions.
Eden Grinshpan is a chef, author, and television host known for her vibrant approach to cooking. She is the creative force behind the vegetarian cookbook 'Tahini Baby' and has previously authored 'Eating Out Loud'. Eden gained recognition as the host of 'Top Chef Canada' and has made a name for herself in the culinary world through her innovative use of Middle Eastern flavors in vegetable-forward dishes. With a background in culinary school and experience in food television, she shares her journey and insights into building a successful food career while balancing family life.
Eden Grinshpan is a chef, author, and television host known for her vibrant approach to cooking. She is the creative force behind the vegetarian cookbook 'Tahini Baby' and has previously authored 'Eating Out Loud'. Eden gained recognition as the host of 'Top Chef Canada' and has made a name for herself in the culinary world through her innovative use of Middle Eastern flavors in vegetable-forward dishes. With a background in culinary school and experience in food television, she shares her journey and insights into building a successful food career while balancing family life.
Arash Hashemi is the creator of Shred Happens, a social media movement and brand focused on promoting low-carb, high-protein cooking. He is the founder of Kaizen Foods, which specializes in low-carb, protein-packed pasta and rice alternatives. Arash has a personal journey of transformation, having transitioned from a finance executive to a full-time content creator and entrepreneur, amassing over 4 million followers. His new cookbook, 'So Easy, So Good,' emphasizes healthy eating without sacrificing flavor.
Arash Hashemi is the creator of Shred Happens, a social media movement and brand focused on promoting low-carb, high-protein cooking. He is the founder of Kaizen Foods, which specializes in low-carb, protein-packed pasta and rice alternatives. Arash has a personal journey of transformation, having transitioned from a finance executive to a full-time content creator and entrepreneur, amassing over 4 million followers. His new cookbook, 'So Easy, So Good,' emphasizes healthy eating without sacrificing flavor.
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🎙 The Chefs Without Restaurants Podcast
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Episodes
Here's the recent few episodes on Chefs Without Restaurants.
0:001:02:28
Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice
Guests
Guests of this podcast episode
Tristen Epps
Keywords
Keywords of this podcast episode
cultural cuisineTop Chefculinary mentorshipfood businesscultural diversityculinary educationinstitutional biasdiscrimination in food industrycultural respect in pricingcompetition cooking
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.
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.
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.
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.
This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing.
We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book.
If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you.
Episode Highlights
Jeff’s move from Seattle to Spain
The food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, Formentera
This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing.
We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book.
If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you.
Episode Highlights
Jeff’s move from Seattle to Spain
The food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, Formentera
This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud.
In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result.
We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking.
This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud.
In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result.
We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking.
This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Goodis out now.
We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market.
Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor.
This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Goodis out now.
We dive into Arash’s personal journey from struggling with weight, to building a wellness-focused food empire. You’ll hear how he went from being a finance executive to a full-time content creator and entrepreneur with over 4 million followers. We talk about meal prep, cravings, cost barriers to healthy eating, and what he actually eats for breakfast every day. You'll also hear how he created his lupini bean pasta, and the challenges he faced bringing his product to market.
Arash’s story is incredibly relatable and inspiring, especially if you’re trying to build healthier habits without giving up flavor.
