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In today’s episode, we speak with Steve Konopelski who is cheering for everyone to be “unapologetically themselves.” Chef Steve Konopelski had a successful 11-year career as a Broadway dancer before turning his sights to culinary school. Today, Chef Steve keeps busy with his YouTube baking show “The Sweet Life of Steve,” as well as empowering aspiring culinarians as Chef Instructor for Escoffier’s online programs.  Listen in as Chef Steve describes how to build a long-lasting career in the food business, why adaptability could help you transfer skills to a new work environment, and how to celebrate your uniqueness…unapologetically.

In today's episode, we're speaking with Nickie Jurado, host of the Kitchen Scene Investigator podcast. Nickie graduated from Auguste Escoffier School of Culinary Arts with honors and has worked as a creative producer, writer, communication strategist, and on-camera talent for various outlets, including ABC, NBC, and BSMG Worldwide. A cooking enthusiast since age 9, Nickie became known as the “Cake Queen” after launching her first profitable catering business at age 14. Today, she joins her passion for teaching, comedic-performance style, and deep well of culinary knowledge to inspire others through her podcast and other culinary endeavors.Listen today as we chat with Nickie about building a successful culinary multimedia brand after a devastating back injury nearly ended her culinary career.

In today’s episode, we're speaking with Escoffier Baking & Pastry Chef Instructor Colette Christian, Certified Master Baker (CMB), a published author, and host of Baking with Colette. She mentored under the great White House Pastry Chef Albert Kumin, worked in upscale restaurants and luxury hotels, and owned a bed & breakfast and a successful wedding cake business. Colette is a Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Evaluator for Certifications by the American Culinary Federation. She taught at Le Cordon Bleu College of Culinary Arts and has been teaching baking and pastry classes as the Dough Doctor for over a decade. Listen as we chat with Chef Colette about obtaining her Master Baker certification, the importance of great mentors, and the balance of art & science in baking.

Parker Wilks-Bryant is an Escoffier graduate who overcame addiction to not only graduate with honors, but also complete an externship at Pujol, considered by many to be the best restaurant in Mexico City, and is currently ranked the 9th best restaurant in the world by The World’s 50 Best Restaurants.Today, Parker works for Caruso's, a Michelin Guide restaurant, where he continues to sharpen his skills. He dreams of one day marrying his love of cooking with a second-chance restaurant that helps recovering addicts find hope, healing, and a way forward.Join us today as we chat with Parker about his journey out of a dark place and into the kitchen. 

Chef Chris McAdams is an Escoffier graduate who has paved his own lane in the culinary industry as an R&D consultant.Chris specializes in consumer packaged goods (CPG) product development, plant-based protein innovation, recipe and product development, as well as trend-driven ideation.As a self-proclaimed "culinary gun-for-hire," he has done everything from kitchen and menu design to cross utilization training, helping small mom and pop cafés get off the ground, and much more.Listen today as we chat with Chef Chris about his transition from a marketing professional to chef and culinary consultant, the impact his culinary education has had on his career, and what it takes to sustain an R&D consulting business.

Kathleen Vossenberg is the Vice President of Academic Affairs at Auguste Escoffier School of Culinary Arts. Kathleen joined Escoffier a little over a year ago as the Director of Program Development and was recently promoted to her current leadership position - a role in which she is already delivering tremendous value to our students and the greater culinary community. Kathleen has worked with institutions like Illinois Institute of Art and Le Cordon Bleu in Orlando. Listen today as we chat with Kathleen about her leadership role in culinary academia, what’s next for Escoffier students, and the impact of global events on the culinary world.

In today’s episode we’re speaking with Dr. Amy Sapola, a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner, and Doctor of Pharmacy with a B.S. in Nutrition.Dr. Sapola is the Director of Farmacy (that’s farm - F-A-R-M-ACY) at The Chef’s Garden in Huron, Ohio where she works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people. She’s a mother of two young children, master gardener, passionate cook and long-time yogi.Listen today as we chat with Dr. Sapola about the role that functional and integrative medicine play in wellness and ultimately our wellbeing. 

In today's episode, we chat with Philip Tessier, an award-winning chef, author, coach, culinary partner and innovator.  He was the first American chef to ever place on the podium at the biennial Bocuse d’Or competition in Lyon, France, and coached the 2017 U.S. team to a gold-medal victory, a journey that he recounts in his book: Chasing Bocuse.Philip began his training in the kitchen at a young age while growing up in Williamsburg, Virginia. He was interested and motivated to learn new techniques and taste new things, so his curiosity often led him to the library searching for cookbooks with exotic recipes. He attended the Culinary Institute of America in Hyde Park, NY and after graduation, to sought out the best kitchens of France, New York and California to hone his craft. Over the course of three decades, Tessier worked at some of the world’s most renowned restaurants including Roger Verge’s Le Moulin de Mougins, Eric Ripert’s Le Bernadin, as well as Thomas Keller’s Per Se, Bouchon and The French Laundry. It was at The French Laundry that Tessier began to train for the pinnacle of culinary achievement, the Olympics of the food world: the Bocuse d’Or.Listen as we chat with Philip about the road to Bocuse d'Or, building a strong culinary team, and the three principles that guide his work. 

Bobby Stuckey is the Master Sommelier and Co-Owner of Frasca Hospitality Group, a collection of four Colorado restaurants, one of which, Frasca Food and Wine, won the 2019 James Beard Foundation Award for Outstanding Service. Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry. Bobby has received some of the restaurant and wine industry's highest honors, such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional and Outstanding Wine Service. In 2000, Bobby worked with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey lead the acclaimed restaurant’s team to earn the James Beard Foundation's Outstanding Wine Service award and San Francisco Magazine recognized him as "Wine Director of the Year.” The French Laundry also received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. Listen today as we chat with Bobby about his journey from a busboy to restaurateur, and how he's advocating for an industry in crisis. 

Katrina Markoff is the founder, CEO, and Chocolatier of Vosges Chocolat - a Chicago-based luxury chocolate brand. Katrina is a world-traveler who uses her global experiences to bring culture, intuition, and joy to her customers through chocolate. With three boutiques, an ecommerce platform, and international patrons, Katrina is one of the most successful chocolatiers in the industry.  In the last twenty years Katrina has used vibrant cacao as the medium for her collections. By combining it with indigenous, energetic plants, she is able to communicate a sense of place, terroir or earth as the grounding home that connects the soul of the story to the people who it originates with. She made it part of her mission to use only superior sourced ingredients as an acknowledgement to nature’s secret and potent bounty that she has the honor and responsibility to reveal. Through chocolate she has explored: all seven continents, the Marchesa Casati, African American influences on music, ancient Egypt, aphrodisiacs, the first creative cuisine of Italy, the curiosity of Fermentation, how we taste through our sense of smell and more. Listen today as we chat with Katrina about how she built her luxury chocolate brand, finding your state of flow, and how she uses chocolate to open minds and heart to bring people together and make the world a better place.

Rip Esselstyn is the founder and CEO of PLANTSTRONG, an organization that is helping people lead healthier lives through plant-based nutrition. Rip is a New York Times Bestselling author, world record holder, professional triathlete, former firefighter, and sought after public speaker.Rip spent a decade as one of the premier triathletes in the world. He then joined the Austin Fire Department where he introduced his passion for a whole-food, plant-based diet to Austin’s Engine 2 Firehouse in order to rescue a firefighting brother’s health. To document his success he wrote the national bestselling book, The Engine 2 Diet, which shows the irrefutable connection between a plant-based diet and good health. He is featured prominently in the documentary Forks Over Knives.Listen as we chat with Rip about his journey to PLANTSTRONG and the truth behind plant-based food labels.

Chef Bob Scherner is the Executive Chef at Escoffier's Boulder Campus. Chef Bob is a veteran in the industry with over 40-years of experience running some of the best kitchens in the country, including Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred’s Restaurant-Telluride, CO. In 2002 he was invited to the James Beard House for the "Rising Star Chef Series" - a prestigious honor that few chefs ever experience. Chef Bob has been featured in Gourmet, Food and Wine Magazine, USA Today, and Wine Spectator, and was voted top 10 restaurants in the US by Esquire Magazine in 2002.Listen as we chat with Chef Bob about his extensive career and how he helps mold aspiring chefs by keeping them focused on the technique. 

Chad Sarno is a plant-based pioneer whose mission is to prove that eating healthy can be delicious. Chad's journey to a plant-based lifestyle began when he discovered food as the cure for his asthma as a teenager. From that moment, he endeavored to impact the world by alleviating suffering for people, animals and the planet by exposing plant-based alternatives. Chad is an internationally respected chefpreneur, author, mentor, and educator. As the co-founder of Wicked Healthy and Gathered Foods, along with his brother Derek, Chad is building a plant-based culinary empire that’s encouraging people to simply eat more plants. He’s the co-author of more than 10 health related books, including the New York Times Best Seller “Crazy Sexy Kitchen”. Listen as we chat with Chad about why plant-based eating is so critical, how he and his brother are building their brand, and what’s next for plant-based enthusiasts.

Dan Lyle is a former Rugby Champion and Director at AEG Rugby. Dan pioneered the game as the first American to play in Europe for the Bath Rugby Team, where he helped the team win their first European Cup Championship in 1998. Dan later played for the US National Team, and was inducted into the US Rugby Hall of Fame in 2016. Although he retired from the game in 2003, he remains an executive leader and advocate for the sport.Listen as we chat with Dan about his sports career, balancing being an individual and a team member, the importance of mastering the fundamentals in any trade, and how to hone your craft.

Elle Simone is the first African American woman to serve as the resident Food Stylist & Test Cook on America's Test Kitchen on PBS. She has contributed her unique styling abilities to the Food Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show, CBS Corporation, ABC’s The Chew and Bravo's Chef Roble and Co. In 2013 she founded SheChef, Inc. with Chimere Ward to mentor women chefs of color. Where’s the balance between following a recipe and winging-it? Cooking has a fine line between rules and inspiration. Well, the same goes for building a career in culinary arts. There’s a time for following a set path, and a time for allowing serendipity. Today’s guest is Elle Simone who styles foods with a unique sense while breaking barriers for herself and others.Listen as we chat with Elle about her passion for food, mentoring, and building a thriving career after surviving ovarian cancer. 

Certified Master Chef, Ron DeSantis, is the Chief Culinary Officer at Hungry Planet, a company specializing in chef-crafted plant-based meats. He is a former U.S. Marine, and self-proclaimed flexitarian, who found his culinary passion later in life. In his over 25-year career he has served as a guest chef at Camp David and the White House, a CIA instructor, and a Director of Culinary Excellence at Yale University. He has partnered with some of the nation's top brands, including Coca-Cola, Hormel, and now Hungry Planet, driving concept design and the development of innovative, healthy cuisine for kids and adults alike. Listen as we chat with Chef Ron about plant-based cuisine, the importance of discipline in developing your craft, and experiencing food through different cultures. 

David Irons is the Vice President of Experience Strategy for Digitas, a global marketing and technology agency that transforms businesses for the digital age. David is an Emmy Award Winning product and innovation strategist with deep expertise in research, data and design thinking. He’s built award-winning user-experiences for The Museum of Modern Art, AMC, Harpo Productions, Microsoft, Samsung - and many other big brands. Listen as we chat with David about how to develop customer insights and grow your business using qualitative and quantitative data.  

Melissa Trimmer is the Corporate Executive Chef at Dawn Foods. She is also an ACF Certified Executive Pastry Chef, and holds the honor of being the 2016 Cutting Edge Award recipient. Melissa has received critical acclaim leading the pastry department of two institutions that received the Bib Gourmand rating from the Chicago Michelin Guides Inaugural Edition in 2010. With over 25 years experience as a culinary professional and being one of the few women in her field, Melissa advocates for individuals to craft their own career.Listen as we chat with Melissa about her journey as an executive pastry chef, advice for building a fulfilling career, diversity, and the many ways she supports women in the kitchen.

Florencia Palmaz is the CEO of Palmaz Vineyards, a premier winery in Napa Valley, and President of GoodHeart Brand Specialty Foods. Coming from a family of farmers, technologists, and serial entrepreneurs, Florencia is no stranger to being a multifaceted expert. Besides managing the family wine business, Florencia is also a food & wine connoisseur and cookbook author. Listen as we chat with Florencia about how her family built a revolutionary wine business, specialty foods, technology, and commitment to land and service.

Chef Martin Yan is a renowned Chinese-American chef, cookbook author, and host of the award winning PBS-TV cooking show Yan Can Cook. Chef Martin hosted more than 1500 episodes of Yan Can Cook over the past four decades -  which has been broadcast in more than 50 countries. As an author, he’s written over two dozen cook books and continues to inspire and support aspiring chefs. Listen as we chat with Chef Martin about building community by sharing food, celebrating Asian cuisine, evolving as a content creator, and building a brand.