Ingredient Insiders: Where Chefs Talk
Inside the minds of the world’s top chefs and how they source the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers.
Episodes
In the second half ...
In the second ...
Eden shares what it’s like behind the scenes of Top Chef Canada, why tahini deserves a place in every kitchen, and how the ingredient is both delicious and packed with nutritional benefits. Plus, she dishes on her fa...
See our trailer on YouTube HERE!
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In partnership with The Chef’s Warehouse, a specialty fo...
Dan explains why exceptional produce begins with a great seed, sharing insights into innovative creations like the cross between an onion and a leek. They discuss how a full, robust flavor profile often signals higher ...
Albert shares how his parents, Bill and Ellen Straus, inspired his commitment to organic farming and environmental stewardship. Learn how Straus Family Creamery grew from a small herd of 23 cows to working with 13 (soon-to-be 14) ...
Co-Owner and COO of Point Reyes Farmstead Cheese Co., a family-run company rooted in
tradition and innovation.
Lynn shares the inspiring story of Point Reyes, co-owned by her and her three sisters, and the
journey of turning their family business into a renowned cheese producer. Discover why blue
cheese became the flagship product of Point Reyes, how thei...
Janne dives into Cypress Grove’s celebrated goat cheese lineup, including fan favorites like Humboldt Fog and Truffle Tremor. They discuss the distinct differences between goat’s milk and cow’s milk, from flavor profiles to nutritional benefits. And for those who love a little ind...
Francois Challet, Head Cheesemaker at Laura Chenel.
Francois shares the inspiring story of Laura Chenel, who founded her namesake company in
1979 and became a true pioneer in the American cheese industry by introducing high-quality
goat cheese to the U.S. market. They dive into the unique benefits of goat cheese—from its
creamy texture and distinct ...
In this episode, Matt shares the story behind Cowgirl Creamery, founded in California in 1997 by Sue Conley and Peggy Smith. He discusses Cowgirl Creamery’s unwavering commitment to organic, farm-to-table cheese-making and their dedication to using hig...
Elias takes us through his inspiring journey, from his teenage years as an avid snowboarder to training as a chef in Switzerland, where he developed a deep respect for the art of traditional European charcuterie. He shar...
featuring Josh Archibald, Executive Chef of Culinary Development at Tillamook County
Creamery Association.
In this episode, they dive into Tillamook’s rich history as a farmer-owned cooperative with over
100 years of commitment to producing high-quality dairy products. Josh shares how Tillamook's
dedication to craftsmanship and tradition is inf...
In this episode, Todd delves into the remarkable nutritional and medicinal properties of watercress, one of the most nutrient-dense leafy greens ava...
featuring Nicolas Mazard, Partner and Co-Founder of Flavour Fields. In this episode, they
explore the incredible versatility of micro greens and how these tiny greens can have a big
impact on dishes and drinks.
Nicolas shares the various applications of micro greens, from adding a burst of flavor to a
cocktail to enhancing the visual appeal of a...
Paul Bertolli delves into the best ways to serve and enjoy dried meats like salumi, offering expert tips on how to incorp...
Join our hosts as they introduce two exceptional guests who will unveil the secrets behind this unique culinary c...
Foodservice at Villa Dolce Gelato. John, Andrea, and Ryan take you on a flavorful journey into
the world of gelato, exploring what makes Villa Dolce a standout in the industry.
Ryan Rodriguez shares the story behind Villa Dolce's commitment to sourcing high-quality
ingredients, working closely with farms to ensure the freshest and finest compon...
Amy Guittard shares captivating insights into the storied journey of the Guittard family, offering listeners a...
Mark Andelbradt, Executive Chef and Culinary Director, sits with John and Andrea in the stunning Lotus of Siam restaurant in the Red Rock Casino in Las Vegas to talk all things fish sauce. Then we take you around ...
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