Culinary Now Podcast
Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion.
Jaime and Matt are Associate Professors at Johnson & Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation.
Contact: culinarynowpodcast@gmail.com
Instagram: @culinarynowpodcast
Episodes
89 episodes
The Cosmic Perspective
Jaime and Matt connect with Jon Poyourow and Branden Lewis on how the Okinawan way of life should be something we aspire to in our own day to day lives.
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Season 6
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Episode 16
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33:12
Realities of the Restaurant Business
Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a c...
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Season 6
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Episode 15
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33:09
What the Duck!
Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game.
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Season 6
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Episode 14
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27:54
The making of a teacher with Max Manning
Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble ...
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Season 6
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Episode 13
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32:56
Bring on the ZA! with Cassie Rehm
Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie.
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Season 6
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Episode 12
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31:49
What's Hot 2025
Jaime and Matt talk trends for 2025. Listen in to see what to find on menu and kitchen tables this year.
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Season 6
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Episode 11
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34:38
Creating consistency with Dan Lessem from RATIONAL
Jaime and Matt connect with chef Daniel Lessem to talk all things technology in the kitchen. Focusing on RATIONAL's evolution of the combi and beyond, the chefs talk about how tech can make our jobs easier and more productive.
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Season 6
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Episode 10
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44:02
What cures you with Dan Bazzinotti
Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds.
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Season 6
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Episode 9
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24:39
Mushroom madness with Christine Gagnon
Jaime and Matt connect with founder of the Uncanoonuc Mushroom Foraging company and New Hampshire Mycological Society, Christine Gagnon to talk all things shrooms! From basic ID to what not to eat, Christine shares her insight and pass...
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Season 6
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Episode 8
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39:33
The leadership blueprint with Gabriel Key
Jaime and Matt connect with Gabriel Key to unpack what being a leader in food means today. The chefs dive into how history and pop culture impact our ability to truly evolve as an industry.
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Season 6
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Episode 7
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41:25
Sustainability shouldn't be scary
Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.
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Season 6
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Episode 6
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30:53
Toffee Talk with Peter Kelly
Jaime and Matt connect with Anchor Toffee owner Peter Kelly to talk all things toffee, the importance of support in starting a business and which candy bar excites the most seasoned candymaker.
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Season 6
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Episode 5
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36:16
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.
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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...
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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.
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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 ...
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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.
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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.
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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...
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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...
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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.
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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...
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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.
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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
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Season 5
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Episode 11
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45:09