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On today’s episode of Let’s Dig In, host Rich Rosendale’s guest is Alex Dispence, Chef, Content Creator, Podcast Host, and Blogger. Social media has taken the world by storm, and the opportunities and exposure that it brings can be incredible. Take Chef Alex Dispense for example, also known as @supchef on the trending platform TikTok. His fun and interactive cooking clips have garnered close to half a million followers and over a million views. Beyond TikTok, Alex leverages his culinary background and social media to create and host a growing podcast, fashion blog, merchandise, and content creation. This exciting episode explores the power of social media in personal or professional branding, finding your authentic passions, and making a sustainable lifestyle out of them. You can listen to our show on iTunes and where you find your favorite podcasts. Please subscribe/rate/review our show on iTunes, Spotify, and YouTube and follow us at @richrosendale. Thanks for being a part of the Let’s Dig In Podcast!

On today's episode of the Let's Dig in Podcast, host Rich Rosendale's guest is Thomas Keller, chef and proprietor of the Thomas Keller Restaurant Group, which includes The French Laundry, Perse, Bouchon Bistro, Bouchon Bakery, Ad Hoc, La Calenda in Yountville California, and the Surf Club in Miami Florida. Chef Keller was the first and only American-born chef to hold multiple three-star Michelin ratings. He is also the author of five cookbooks and the President of the Mentor BKB Foundation. We spoke with him about how he has been navigating through the relentless adversity in 2020 and the impact on his company. Chef Keller also shared some insightful feedback on the importance of mentorship.You can listen to our show on iTunes and where you find your favorite podcast.  Please subscribe/rate/review our show at iTunes, Spotify and YouTube. Follow us @richrosendale.Thanks for being a part of the Let's Dig in Podcast!This Show is sponsored by Vita Mix Intro, mid read, and out-tro • The Quiet One: Our Quietest Blender-sound enclosure gives unparalled sound reduction, and exceptional beverage blends• Vita Prep 3: With enhanced power you can chop prep time in half with culinary precision.• XL: The industry’s most efficient, large-capacity machine with a 4.2-horsepower motor and a 1.5-gallon container

On today's episode of Let's Dig In, host Rich Rosendale's guest is Daryl Shular, a culinary entrepreneur, educator, and history maker as the first African American and minority to successfully pass the grueling CMC exam. With a history of embracing challenges and overcoming odds against him, Chef Shular has brought his community together by successfully teaching the next generation of chefs through his time as Director of Education at Le Cordon Bleu and by creating Atlanta-based Shular Hospitality Group. Part of his Hospitality Group is a merit-based, hands-on culinary school that will teach the fundamental technical and soft skills under little to no debt, set to open in early 2021. In the meantime, his culinary school opened its restaurant division, Farmed Kitchen + Bar, his group launched Plateed Online for cooking classes, and created sustainability-focused Soul Food catering company Earth First. Chef Shular shares the power of giving the community the right tools to grow and changing lives through food. You can listen to our show on iTunes and where you find your favorite podcasts. Please subscribe/rate/review our show at iTunes, Spotify, and YouTube and follow us at @richrosendale. Thanks for being a part of the Let's Dig In Podcast!

On today's episode of the Let's Dig in Podcast, host Rich Rosendale's guest is Antwon Brinson, a Social Impact Entrepreneur, and Founder/CEO of Culinary Concepts AB. His company is based in Charlottesville, Virginia. Culinary Concepts AB, mission is to create a socially-minded company that focuses on developing people's ability and passion by teaching life skills using the culinary arts. We spoke to Antwon about what it's been like to launch his company and the powerful impact it has had on the students that have gone through his program. We also spoke about his virtual cooking class that takes participants around the world highlighting cuisines like Ethiopian and West Africa to name a few. In addition to running his company, and spending time with his family, he continues to dedicate what free time he has to his local community serving on several boards and committees. We believe that Antwon represents the future of entrepreneurship where one's work goals also serve to better their environment in some way. You can listen to our show on iTunes and where you find your favorite podcast. Please subscribe/rate/review our show at iTunes, Spotify and YouTube. Follow us @richrosendale Thanks for being a part of the Let's Dig in Podcast!

On today's episode of Let's Dig In, host Rich Rosendale's guest is BBQ Whisperer Meathead Goldwyn, Pitmaster, founder of AmazingRibs.com, critically-acclaimed wine critic, and New York Times Best Selling Author of Meathead: The Science of Great Barbecue and Grilling that has sold over 200,000 copies since its release. Meathead shares his unique history and story behind his unforgettable name, along with how his education in Journalism and Art led to the creation of AmazingRibs.com, one of today’s top resources for all things barbecue and outdoors cooking. We explore crucial concepts and scientific breakdown when it comes to barbecuing, food photography tricks, and get a first-hand experience of his impressive wealth of culinary knowledge.

You can listen to our show on iTunes and where you find your favorite podcasts. Please subscribe/rate/review our show at iTunes, Spotify, and YouTube and follow us at @richrosendale. Thanks for being a part of the Let's Dig In Podcast!

Want to know what it takes to build one of Miami’s restaurant empires? Ask Brad Kilgore. A Kansas City native, Chef Kilgore has been making large waves in the culinary industry for years, making his mark through notable kitchens including Chicago’s L2O, Alinea, Boka, Miami’s Azul, and J&G Grill. Our exciting chat took us through his latest ventures and being a pillar in the community during these difficult times. We also learned of an unexpected pizza phenomenon that took over South Florida this summer. Brad Kilgore was named Best New Chef in America by Food & Wine Magazine and Alter was named a Diners Discovery from San Pellegrino "The World's 50 Best".

Ukrainian pâtissière Dinara Kasko is breaking boundaries when it comes to her usage of 3D printing and computer imaging when it comes to baking show-stopping cakes. A designer at heart, her sophisticated designs and delicious flavors, always using the element of surprise, have garnered the attention of close to 800,000 followers around the globe in various media outlets. Dinara shares her passion with the world through her crafted recipes, pastry classes, and silicone molds so others can create art wherever they are.

Arizona native and a Food Network Chopped champion, Chef Tom D’Ambrosio chats with us this week on his journey of over a decade in fine dining leading to his return to Phoenix to own and operate Aioli Gourmet Burgers, one of the fastest growing and most popular food truck experiences in Arizona.

Chef Rosendale sits down for an exciting chat with Chef, Online & TV Personality, and restaurant consultant Brian Duffy. They share perspectives of the current state of the industry, looking at past experiences, and how the pandemic has forced a new future for restaurants and their diners, chefs, and suppliers.

Dive deep into the world of barbecue with Pit Master and classically-trained Chef Ken Hess! Whether you’re searching for the right grill, learning how to choose the best type of wood for your meals, or searching for new techniques to take your flavors out of this world, Ken breaks it all down in this podcast. Soon, you’ll learn how the way you barbecue can ignite unforgettable memories.

In the presence of global uncertainty, Chef Curtis Duffy finds himself with more motivation and fire under his heels than ever as he prepares to open his newest, most highly anticipated restaurant in Chicago. Despite the challenges he faced with the unfortunate end of Grace, the highly lauded Michelin 3-star restaurant in Chicago, Chef Duffy views the experience as a learning opportunity that fostered personal and professional growth, stating that leaving the restaurant was one of the best decisions he ever made.

What else can we do as chefs to create a better world? After four decades of cooking, Chef Daniel Boulud continually challenges himself and others to find answers to this question. As Chef Daniel shares in this week’s episode, it all starts with the culinary minds of tomorrow, who must stay focused and discover what kind of mentors they want to be and how they want to impact the world. After experiencing devastating effects from the pandemic, Daniel says the biggest lesson he has learned is that, although the things we've taken for granted are gone, we now have an amazing opportunity to build a better path. Jump into this podcast as Daniel offers advice to new culinarians; discusses the immediate future of the Bocuse d’Or and the evolution of fine dining; and expresses gratitude for his team’s efforts in supporting the local NYC community during these tough times.

Donning his signature blue overalls and red bow tie as his personal symbol of commitment to sustainability, Farmer Lee Jones sat down with us to share how The Chef’s Garden has adapted to the COVID-19 aftermath, how the pandemic has impacted the future of his family's 300-acre farm, how the crisis has led to formation of new partnerships and new partners, and how he has learned to open himself and the Garden to a wider market. Sustainability-savvy chefs everywhere are familiar The Chef's Garden, the original pioneer and purveyor of Earth-to-table®, sustainably grown, nutritionally dense, flavorful produce for discerning chefs worldwide. Passed down from generations for more than 30 years, The Chef's Garden was founded on traditional farming methods while implementing the most innovative, sustainable practices available. An invaluable presence in the modern culinary world, The Chef's Garden continually adapts in today's changing world to offer the highest quality produce to chefs everywhere.

On the brink of having the biggest year to date for The Herbal Chef, chef and founder Chris Sayegh found himself at a hard stop as the COVID-19 pandemic spread quickly across the country, halting all immediate plans. However, it turned into the perfect opportunity to refresh and connect with the culinary community as he packs his bags and prepares to journey on a massive road trip around the US. His goal? Cooking with the elements, focusing on content creation, and bringing more consciousness into his story. Chef Chris Sayegh leads the globally-operated The Herbal Chef and is known for uniquely utilizing plant medicine in modern cuisine. He has recently moved the Herbal Chef to an online platform and is currently involved in other projects such as single-serve meal bags and consulting with companies on cannabis-related products.

Chef Vikki Krinsky shares her perspective on the trials and tribulations of launching a new product, the incredibly rewarding, humbling, yet consuming life of a private chef, and surrounding yourself with ambitious and trustworthy people.

Vaughn is currently an Assistant Professor of strategy and entrepreneurship at the University College London's School of Management. He has been active on various food innovation-focused Boards through the years and held various roles at Google in his early career. Vaughn holds a PhD in Organizational Behavior, M.A. in Sociology, and B.A. in Social Studies, all awarded by Harvard University.

An uplifting conversation with Chef Johnny Spero, Chef and Owner of Reverie Restaurant and his entire team on how they are coming back gradually to fight back this crisis. Reverie is a modern New American restaurant in the historic Georgetown neighborhood of Washington, D.C. Chef Spero was born and raised in the small town of Phoenix, MD, near the Pennsylvania state line. A triplet, his parents would not allow him or his siblings to get a driver’s license without being employed first, so he got a job at an American bistro as a busboy. After a few weeks, he made the move to the back of the house, where he immediately felt at home. Spero found that being in a kitchen grabbed him in a way that school never did.

What will become of the culinary world after being dominated by COVID-19? How do we motivate entrepreneurs, business owners, and young culinarians through these difficult times? We’ll explore the global impact of this novel event with our new co-host and friend Chef Dustin Selvaggio along with our friend from England and Food Scientist Chef Deiniol Pritchard who is also the R&D Chef of the renowned The Fat Duck.

Panel discussion moderated by Rich Rosendale on how COVID-19 is disrupting the restaurant and hospitality industry, and how the industry is and will be responding.