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. 

Culinary Now Podcast

Cookbooks 2

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.

Saura Kline

Jaime and Matt connect with Boston Bruin&apos;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.

Keith Garman

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&apos;s cooking 20 years later.

Sammy Monsour

Jaime and Matt Connect with 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

Bethany Zito

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&apos;s knowledge on what is or is not making the "front page" of today&apos;s most popular food media outlets.

Katsuji Tanabe

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" 

Frank Carrieri

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.

T.J. Delle Donne

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.

Halloween 2020

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&apos;s largest restaurant. Later in the episode, all of the chefs play a fun game of who does it better - fast food edition.

Mike Haracz

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.

Stephanie Cmar

Jaime and Matt sit down with Lauren Whitledge &apos;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? 

Lauren Whitledge

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. 

Scott Guerin

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! 

Ellie Perry

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.

Bridget Sweet

A food pod designed to dive deeper into the topics surrounding our industry