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.
Episodes
77 episodes since 2019
Finding your village with Mary King
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.
September 13, 2024
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Season 6
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Episode 4
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42:17
Asking the right questions with Sam Burgess
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...
July 26, 2024
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Season 6
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Episode 3
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35:30
Breaking down BBQ
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.
June 28, 2024
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Season 6
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Episode 2
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45:17
Welcome to Summer!
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 ...
June 14, 2024
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Season 6
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Episode 1
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39:56
Minimum wages and the middle class
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.
May 15, 2024
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Season 5
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Episode 18
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44:14
Transforming inspiration into consistency with Katie Button
Matt connects with Asheville chef and James Beard winner, Katie Button to talk about finding success through inspiration, resilience and consistency.
May 01, 2024
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Season 5
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Episode 17
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20:53
Permission to love seafood with Barton Seaver
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" ba...
April 22, 2024
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Season 5
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Episode 16
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16:36
Diamonds in the raw: Finding purity through experience
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...
April 03, 2024
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Season 5
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Episode 15
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59:25
Food for Thought: Getting on the tamarind train
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.
March 14, 2024
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Season 5
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Episode 14
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32:38
Wieners and losers: A hot dog episode
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 h...
March 03, 2024
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Season 5
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Episode 13
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47:31
Gluten free with Monica Glass
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.
January 26, 2024
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Season 5
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Episode 12
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39:28
Making things possible with Ragnar Fridriksson
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
January 03, 2024
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Season 5
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Episode 11
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45:09
Happy holidays 2023
Jaime and Matt answer holiday questions from listeners - some food - some, well other
December 19, 2023
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Season 5
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Episode 10
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51:45
Curious about George? A trip into the psyche of a today's culinary student
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.
November 17, 2023
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Season 5
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Episode 9
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45:42
It's Fall! All things cider with Jenn Pereira
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 kille...
October 13, 2023
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Season 5
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Episode 8
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58:33
Plated Desserts with Jessica Lewis
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!
October 03, 2023
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Season 5
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Episode 7
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46:07
The Future of Cookbooks with Matthew Cockerill and Felicity Cloake
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.
September 08, 2023
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Season 5
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Episode 6
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43:29
The Menu: A CNP Review
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.
August 25, 2023
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Season 5
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Episode 5
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27:35
Reimagining campus dining with Alexander Ong
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.
July 21, 2023
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Season 5
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Episode 4
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53:07
The illusion of diversity with Rollie Wesen
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 b...
June 22, 2023
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Season 5
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Episode 3
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46:46
We're not Boston, we're New Hampshire! with Chris Viaud
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.
June 02, 2023
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Season 5
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Episode 2
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30:09
Time and place: Thomas Frebel from Noma
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 i...
May 16, 2023
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Season 5
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Episode 1
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37:50
Pastry-based pastry with Danielle Carrino
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 spong...
May 05, 2023
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Season 4
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Episode 17
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31:17
Inside the mind of tomorrow's teacher
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...
April 14, 2023
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Season 4
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Episode 16
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36:23
Say Cheese! with Allison Lakin
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 fa...
March 31, 2023
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Season 4
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Episode 15
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35:24