Beyond the Plate
Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the food industry and the social impact they have made in their community. Every episode will share inspiring stories of what it means to be in today’s hospitality industry.
Episodes
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
ChatGPT Granola (recipe below)
Have A Plant®️ | National Fruits & Veggies Month
ChatGPT Granola (Lemon-Blueberry)
3 cups old-fashioned rolled oats
½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)
1 teaspoon kosher s...
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Hall Pass | Lawrence Longo | Amirah Kassem
Food Republic Article | Massimo Bottura’s Milk Soup
Billy Zureikat | Muscular Dystrophy Association
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In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
papa d’amour | Chef Dominique Ansel
Nana Joes Granola | Nana Joes IG
Cookie Salad | Samantha Lande Newsletter
Monteverde Restaurant & Pastaficio | Chef Sarah Grueneberg
Deep Dish by Marc Malnati | Lou Malnati’s Pizzeria | I’m Not Trying To Be Difficult by Drew Nieporent | Drew’s IG
Links and handles mentioned in this episode:
Mr. Tuna | Jordan Rubin | KazuNori | Noriko
The Gluten Free Austrian | Daniela | Newsletter
Food Republic Air Fryer Banana Hack
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In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Wan’s | Alex Kuk | Temple Street Eatery | Diego Ng
Sobelini Pizza Crunch | Adam Sobel | Aether Group
Alex Guarnaschelli | Beyond the Plate Season 2/Episode 8/Pudding
Mauro Provisions Honey G Pepper Relish | Jeff Mauro
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...
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Elmina Restaurant | Chef Eric Adjepong
Fresh Nature Foods Green Chickpeas
Academy for Global Citizenship | take a tour
Eric Ripert Newsletter | Chef Eric Ripert | A Return to Cooking
Eric Ripert’s Beyond the Plate Season 1 episode
Chekmark Eats newsletter (scroll to ...
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Zarella Pizzeria & Taverna / ig
Overland Park Convention Center
KALEJUNKIE, Nicole Keshishian
Childhood hunger Chef letter sign-on
Childhood hunger non-chef call-to-action info
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
- Combustion Inc. Predictive Thermometer
- That’s It Organic Dark Chocolate Espresso Truffles
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
- Aviv, avivsb.com
- CookNSolo, cooknsolo.com
- @mikesolomonov
- saltandstraw.com
- @saltandstraw
- book: https://a.co/d/5vvo7f0
- @abrowntable
- @kristenlkish
- https://mr-bing.com/collections/products
- https://www.flavorforkfood.com/store-1/p/style-01-ej5na-md2rc
We’re joined by Tiffany Derry, the co-founder of T2D Concepts, TV personality, and owner of critically acclaimed Dallas restaurants Roots Chicken Shak, Roots Southern Table and Radici Wood Fired Grill. Tiffany brings her Southern flair and global culinary insights, and discusses inventive ways of reimagining PepsiCo Foods brands as pantry staples. Enjoy this episode as we go Beyond the Plate… with Tiffany Derry.
We’re joined by Tyler Malek, the co-founder and Chief Creative Officer at Salt & Straw, where he is best known for developing over 2,000 inventive, delicious ice cream flavors. Tyler brings his knack for creativity and innovation to the Culinary Advisory Board, highlighting his playful approach to rethinking and transforming familiar flavors. Enjoy this episode as we go Beyond the Plate… with Tyler Malek.
We’re joined by Ali Bouzari, a culinary scientist and the co-founder and Chief Science Officer of Pilot R&D, where he combines his culinary creativity and scientific expertise to develop new products and techniques. Ali’s approach highlights the potential of PepsiCo Foods’ brands as everyday ingredients, including how ingredient substitutions can unlock a playful and delicious way to think about food. From his innovative ...
We’re joined by Ellen Bennett, the founder & Chief Brand Officer of the beloved culinary apparel brand, Hedley & Bennett, as well as the TV host of Kitchen Glow Up and author of Dream First, Details Later, inspiring people to make their dreams happen. Ellen shares her unique perspective on blending her fine dining background with her Mexican heritage. She also shares how she showcases the versatility of everyday ingredients...
We’re joined by Eric Adjepong, a professional chef, Food Network host, bestselling author and activist, best known for his fusion of West African flavors into creative dishes. Eric dives into the creative intersections of his career and how they will all play a role as a member of the Culinary Advisory Board. He shares innovative uses for PepsiCo Foods brands as pantry staples, highlighting the power of bold flavors in everyday coo...
For our season finale, we’re thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up about why he still ...
Dominique Ansel is the pastry mastermind who was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. We learn the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lesso...
Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate & Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. He discusses the pivotal moment in culinary school when he realized he needed to focus on...
For our Beyond the Drink season finale, we sit down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to so...
Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dis...
Beyond the Drink: Simon Ford of Fords Gin on the importance of community and hospitality (S10/Ep.16)
Kappy sits down for an inspiring conversation with Simon Ford, co-founder of Fords Gin and a celebrated figure in the world of spirits and cocktails. As a returning guest, Simon reflects on his journey in gin-making, emphasizing the deeper values Fords Gin brings to the hospitality community. He shares how Fords is more than just a bottle on the shelf; it's a commitment to bringing people together, supporting industry creativity, a...
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