Ingredient Insiders: Where Chefs Talk
Inside the minds of the world’s top chefs and how they source the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers.
Episodes
128. Black Pepper: Chef Ali Clem
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Chef Ali Clem, chef and owner behind the Texas-style smoked brisket at la Barbecue in Austin, Texas, a Michelin-starred barbecue destination.The featured ingredient is black pepper, a cornerstone of Texas barbecue and an essential part of building the bold, flavorful bark that makes smoked brisket so memora
127. Licorice: Chef Felipe Riccio
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Chef Felipe Riccio of Goodnight Hospitality in Houston, Texas, for a conversation about culinary influences, unexpected ingredients, and the experiences that shape a chef’s career.The featured ingredient is licorice, an ingredient that Felipe and at least one host share a love for. They explore what makes l
126. Oysters: Chef Aaron Bludorn
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Chef Aaron Bludorn, chef and owner of Bludorn and Navy Blue in Houston, Texas.The featured ingredient of the episode is oysters, an ingredient that Aaron and the hosts share a deep appreciation for. They discuss what makes oysters so special, the many ways chefs can showcase their unique flavors, and why th
125. Matcha: Tavel Bristol-Joseph
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Chef Tavel Bristol-Joseph, Pastry Chef and Owner of Emmer & Rye Hospitality, for a conversation about creativity, travel, and the pursuit of a lasting culinary legacy.The featured ingredient of the episode is matcha, an ingredient Tavel has developed a deep appreciation for. Tavel shares what draws him
124. Prunes: Chef Amanda Rockman
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Chef Amanda Rockman, Chef and Owner of Rockman Coffee and Bakeshop in Austin, Texas.Amanda shares the story of her remarkable culinary journey, from working in the demanding kitchens of Michelin-starred fine dining restaurants to opening and operating her own neighborhood bakery. She discusses the challenge
123. Pistachios: Juan Cardenas of IRCA | From the Farm
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Juan Cardenas of IRCA for a deep dive into the world of professional pastry and gelato ingredients.Juan shares his own journey as a pastry chef and explains how his experience working in professional kitchens informs his approach to helping chefs find the right ingredients for their creations. He also intro
122. Acai: Chef Charles Webb
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Chef Charles Webb, founder and Global Experiences Curator of Chef On Tour, for a conversation about food, wellness, and the power of culinary experiences to connect us with the world.The featured ingredient of the episode is acai, as Charles explores the origins, flavor, and versatility of this vibrant frui
121. Chicories: Chef Lena Ciardullo
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Lena Ciardullo, Executive Chef of the legendary Union Square Cafe in New York City.Lena shares the story of her journey to becoming Executive Chef of one of America's most iconic restaurants, reflecting on the mentors, experiences, and philosophy that have shaped her approach to cooking. She discusses
120. Huitlacoche: Carolina Aboumrad of Huitla | From the Farm
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Carolina Aboumrad, co-founder of Huitla, for a fascinating exploration of one of Mexico's most unique and celebrated ingredients: huitlacoche, often called the "Mexican truffle."Carolina shares the rich history of huitlacoche, explaining how this naturally occurring corn fungus has been prized in Mexican cu
119. Huitlacoche: Chef Norman Fenton
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Chef Norman Fenton, Executive Chef and Owner of Cariño in Chicago, for a conversation celebrating the rich flavors, traditions, and culture of Mexican cuisine.Norman shares how his passion for Mexican food and culture has shaped his culinary philosophy, inspiring him to explore regional ingredients and auth
118. Coffee: Shauna Alexander of Stumptown Coffee Roasters | From the Farm
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Shauna Alexander, Head of Coffee at Stumptown Coffee Roasters, for a fascinating deep dive into one of the world's most beloved beverages.Shauna shares a behind-the-scenes look at how Stumptown approaches sourcing, roasting, and crafting exceptional coffee. The conversation explores the different species of
117. Coffee: Baker Greg Wade
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Greg Wade, Managing Partner of Publican Quality Bread in Chicago and a celebrated artisan baker known for his dedication to traditional techniques and exceptional ingredients.Greg shares his favorite ways to enjoy a great cup—from how he takes his coffee to the role it plays in his daily routine and creativ
116. Cabbage & Celery: Sean Hayes of Coke Farm | From the Farm
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Sean Hayes of Coke Farm to explore the ever-evolving world of fresh produce and the ingredients inspiring today's chefs.Sean shares his expertise on two vegetables that deserve far more attention than they often receive: cabbage and celery. From their versatility in the kitchen to their nutritional be
115. Cabbage: Chef Paul Kahan & Matthias Merges
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome two of Chicago's most respected chefs and restaurateurs: Paul Kahan, James Beard Award-winning Executive Chef and Partner of One Off Hospitality Group, and Matthias Merges, chef, restaurateur, and proprietor of Folkart Restaurant Management.The conversation explores their shared passion for Pilot Light, the
115. Celery: Chef Sarah Grueneberg
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Sarah Grueneberg, James Beard Award-winning chef and owner of Monteverde Restaurant & Pastificio in Chicago.Known for her inventive approach to Italian cuisine and her passion for exceptional ingredients, Sarah shares the experiences and influences that have shaped her culinary career. The conversation
114. Citrus Zest: Bianca Kaprielian of Fruit World | From the Farm
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Bianca Kaprielian, Co-CEO and Owner of Fruit World, a company with deep roots in California agriculture.Bianca shares the story of her family's history as fruit growers and how generations of experience have shaped Fruit World's commitment to quality, innovation, and exceptional citrus. The conversation exp
113. Citrus Zest: Chef Hillary Sterling
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Chef Hillary Sterling, Executive Chef of Ci Siamo and author of the new cookbook AMMAZZA!Hillary shares the story behind her culinary journey and the influences that have helped shape her distinctive cooking style. The conversation explores her love of citrus zest and how a simple ingredient can trans
112. Baby Broccoli: Chef Thai Dang and Alex Richardson from Bimi Baby Broccoli
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse are joined by Chef Thai Dang, the culinary force behind Chicago favorites HaiSous, Crying Tiger, and Ca Phe Da. Thai shares how his Vietnamese heritage continues to shape his approach to cooking, from the flavors he grew up with to the dishes he serves today.The conversation dives into Thai’s surprising love for br
111. Persimmons: Chef Jeremy Fox and Sean Mindrum of Comanche Creek Farms | Holiday Miniseries
In this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Chef Jeremy Fox, acclaimed chef and owner of Rustic Canyon in Santa Monica, California. Known for his ingredient-driven, “seed-to-stalk” philosophy, Jeremy shares how his approach to cooking celebrates seasonality and sustainability while transforming humble ingredients into extraordinary dishes. They
110. Olive Oil: Chef Karen Akunowicz and Joanne Lacina of Olive Oil Lovers | Holiday Miniseries
In this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome Karen Akunowicz, James Beard Award–winning chef and owner of Fox & the Knife in Boston, Massachusetts. Karen shares how she developed her bold, crave-worthy style of cooking, blending Italian inspiration with her own creative flair. They discuss her experiences on Food Network competition shows like Tou
109. Goat Cheese: Allison Hooper, Daryll Breau, and Austen Czymmek of Vermont Creamery | Holiday Miniseries
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Allison Hooper, cheesemaker, entrepreneur, and founder of Vermont Creamery. Allison shares the inspiring story of how she founded the company that helped put American artisan cheese on the map. She reflects on the collaborative culture she built with other pioneering female cheesemakers and offers val
108. Allen Brothers Beef: Chef Danny Ganem and Harris Heckelman of Chef’s Warehouse | Holiday Miniseries
On this special live episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Miami-based Chef Danny Ganem along with Harris Heckelman, Executive Vice President of Protein at Chef’s Warehouse.Together, they dive into Danny’s culinary journey—from how he first discovered his passion for cooking to how he built his career in Miami’s vibrant food scene. Danny shares h
107. Cookies: Chef Danielle Sepsy & Dawn Fallon of David’s Cookies | Holiday Miniseries
Ever wonder what makes the perfect scone? This week on Ingredient Insiders, hosts John Magazino and Andrea Parkins from The Chef’s Warehouse sit down with Chef, Baker, and owner of The Hungry Gnome, Danielle Sepsy — also known as The Scone Queen. Danielle shares the story behind her royal nickname, her experience competing on Dan Levy’s The Big Brunch on HBO Max, and the secrets to crafting the id
(From the Vault) Chocolate: Amy Guittard & Guittard Chocolate
Join us on Ingredient Insiders as we unwrap the delectable history of chocolate with a special guest, Amy Guittard, Chief Marketing Officer at the renowned Guittard Chocolate Company. In this episode, we delve into the rich tapestry of the oldest continuously family-owned and operated chocolate company in the United States. Amy Guittard shares captivating insights into the storied journey of the G
(From the Vault) Cocoa Powder: Chef Nicoll Notter & Barry Callebaut
Get ready to dive into the delicious world of chocolate on this episode of Ingredient Insiders! Our guest, Nicoll Notter, the esteemed Head Chef of the Chocolate Academy in New York, takes us on a tantalizing journey through the nuanced universe of cocoa.In this mouthwatering episode, your hosts John Magazino and Andrea Parkins sit down with Chef Nicoll to explore the subtle art of pronouncing the
(From the Vault) Charcuterie: Sebastien Espinasse & Fabrique Delices
Join us on Ingredient Insiders as we sit down with Sébastien Espinasse, President of Fabrique Délices, the artisans behind exceptional charcuterie. Join hosts John Magazino and Andrea Parkins as they explore the diverse world of charcuterie ingredients, from mouthwatering pâtés and mouses to an array of premium meats that have made Fabrique Délices a name synonymous with culinary excellence.In thi
(From the Vault) Nuts: Rocco Damato & Bazzini Nuts
Join us on this episode of Ingredient Insiders as we dive into the world of nuts with a true industry maven, Rocco Damato, the CEO of Bazzini Nuts. In this nutty adventure, we explore the rich history of Bazzini Nuts, discovering the company's roots and evolution over the years.Rocco takes us on a global journey, offering insights into the fascinating realm of nut farming. From the meticulous cult
(From the Vault) Honey: Liz Prueitt & Savannah Bee Company
We continue our California tour in San Francisco to speak with Liz Prueitt about all things honey! Fresh off the 20-year anniversary since starting Tartine, Liz brings us inside her decades-long journey in the bread and pastry world, her father’s beekeeping days, and how honey has endless possibilities to enrich our food, coffee, and more!Joining the honey talk is Ted Dennard of Savannah Bee Compa
(From The Vault) Truffles: Food Journalist Rowan Jacobsen & Sabatino Truffles
Truffles are a rare and prized ingredient. They can be described as having a powerful aroma, euphoric smell and intoxicating flavor. This season in particular, truffle prices are skyrocketing. Rowan Jacobsen, author of "Truffle Hound: On the Trail of the World's Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs" shares his quest to uncover the culinary delicacy. Sabatino T
(From The Vault) Caviar: Chef Michael White & Sasanian Caviar
Up until 20 years ago, caviar was a wild and highly prized delicacy from the beluga, sevruga or osetra species of sturgeon. But in recent years, caviar is sustainably farmed, resulting in a high-quality delicacy that has increased in demand, allowed it to be more approachable and accessible, and has provided surprising nutritional benefits. Acclaimed chef Michael White, known for his luxurious pas
(From The Vault) Brisket: Chef Burt Bakman & Westholme Wagyu
Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to perfect the craft at home. He developed a reputation for outstanding barbeque and gives us in-depth knowledge in this episode!From Westholme Wagyu, De
(From The Vault) Beef: Chef Charlie Palmer & Allen Brothers
We continue the west coast tour with a stop in beautiful Healdsburg, California, to speak with the legendary Chef Charlie Palmer about beef!Recording from Dry Creek Kitchen, Chef takes us through his culinary journey from running from one shift to another in New York City in the 80s, moving his family to California, to opening Charlie Palmer Steak.We also speak with Harris Heckelman of Allen Broth
(From The Vault) Mozzarella: Chef Nancy Silverton & Di Stefano Cheese
Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned dairy company in Southern California, reflects on their tradition and passion for making cheese and the introduction of burrata to chefs in the United States, inc
(From The Vault) California Tomatoes: Chef Kyle Connaughton & Munak Farms
Single Thread Farm, Restaurant, & Inn is a 3-Michelin Star powerhouse helmed by Chef Kyle Connaughton. Today we dive deep into California tomatoes and how his wife, Katina Connaughton, farms their bountiful array of vegetables for their restaurants.We then speak with Hugo Gomez of Munak Farms to talk about his family’s farm, selling at the California farmer's markets, and how they are meticulo
(From The Vault) Greek Olive Oil: Chef Doug Psaltis & ILIADA
Chef and restaurateur Doug Psaltis of Chicago's Andros Taverna opens up about his heritage and passion for Greek cuisine and the versatility Greek olive oil plays in his cooking. He shares his experiences using different olive oils in some of the world's most prestigious kitchens with chefs like Alain Ducasse in New York City and Monaco to Thomas Keller in San Francisco. ILIADA, a multi-awarded ol
(From The Vault) Tomatoes: Chef Dan Richer & Mutti Pomodoro
Dan Richer, Chef & Owner of Razza Pizza Artigianal, details the art of tomatoes and how the ingredient is key to pizza making. He breaks down the variation among tomatoes from California to Italy and the several components he looks for when tasting tomatoes: color, viscosity, texture, seeds and skins, quantity, positive flavor attributes, negative flavor attributes, acidity and sweetness. Kim
(From The Vault) Salt: Melissa Clark and Jacobsen Salt
There are few ingredients you will find in every single chef's kitchen. Across cuisines, styles, and preferences, there may be none as fundamental as salt.Gracing us for a second time is food journalist, cookbook author, and New York Times columnist Melissa Clark in our New York studio. Melissa, John & Andrea discuss the history of salt and how they like to implement it into their recipes and
106. Chaat Masala: Chef Maneet Chauhan & Sana Javeri Kadri of Diaspora Spice Co.
In this flavorful episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Chef Maneet Chauhan, Food Network star, two-time Tournament of Champions winner, and owner of Chauhan Ale and Masala House in Nashville.Maneet shares her deep love for chaat masala, her journey from India to the U.S., and what it’s like to both compete and judge on shows like Iron Chef and C
105. Chilean Sea Bass: Chef Joe Cooper & Barry Markman and Josh Burman of Mark Foods
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Chef Joe Cooper, General Manager at Down East Seafood and a seasoned chef whose career spans iconic kitchens like The Plaza and Le Cirque.Joe shares his remarkable journey—from culinary school to Paris, Venice, and finally New York City—offering insights into the evolution of fine dining and the lesso
104. Tea: Chef Robert Irvine & Michael and Paul Harney of Harney & Sons
In this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Chef Robert Irvine, renowned host of Restaurant: Impossible and other Food Network favorites. Robert shares his personal do’s and don’ts when it comes to tea, stories from his time in the British Royal Navy, and how that experience continues to shape his mission to support veterans and military famili
103. Calabrian Chili: Chef David Nayfeld & Gian Paolo Celli of Tutto Calabria
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse welcome David Nayfeld, Executive Chef and Co-Owner of Che Fico in San Francisco and author of the new book Dad, What’s for Dinner?David shares how growing up in the Bay Area shaped his love for fresh, seasonal ingredients, and how he fuses California’s bounty with Italian culinary traditions. He dives into his deep
102. Bagels: Ed Levine & Melanie Frost of Ess-A-Bagel
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with Ed Levine, celebrated food writer, founder of Serious Eats, and host of the podcast Special Sauce.Ed shares his expert take on the best bagel spots in NYC, weighs in on the ever-controversial California bagel scene, and talks about the rising love for bialys. From the perfect crust-to-chew ratio to wh
101. Chocolate: Chef Jacques Torres & Michelle Roman of República Del Cacao
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with the legendary Jacques Torres, the world-renowned pastry chef, chocolatier, and beloved judge on Netflix’s Nailed It!They dive into Jacques’s incredible journey from pastry kitchens in France to becoming one of the most respected names in chocolate in New York City. He shares his thoughts on the curren
100. Vision: Chris and John Pappas of Chef’s Warehouse
This special anniversary episode of Ingredient Insiders celebrates 40 incredible years of Chef’s Warehouse! Hosts John and Andrea sit down with Chris and John Pappas, CEO and COO of Chef’s Warehouse, to reflect on the company’s journey from its humble beginnings as Dairyland to becoming a leading provider of specialty ingredients for top chefs across the country.Chris and John share how a passion
99. Eggs: Chef Amanda Freitag & Mark Sauder of Sauder Eggs
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with celebrated chef and Chopped host Amanda Freitag. From her early days in the kitchens of New York City to becoming a familiar face on the Food Network, Amanda shares the journey of her culinary career, the behind-the-scenes reality of hosting Chopped, and her expert tips for cooking the perfect egg (sp
98. Creativity: Chef Duff Goldman & Ken Gordon of Mochidoki
On this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse sit down with legendary pastry chef Duff Goldman. Known for Ace of Cakes and beloved for his creativity and humor, Duff shares stories from his early days in Baltimore, how he found his way to the Food Network, and why mastering cookies is more complex than it looks. He also teases his exciting new show, Super Mega
97. Competition: Chef Antonia Lofaso & Todd Gosule of B&W Quality Growers
In this episode of Ingredient Insiders, hosts John and Andrea from Chef’s Warehouse are joined by Antonia Lofaso—winner of Tournament of Champions VI and Executive Chef of Scopa Italian Roots and DAMA. Antonia opens up about her recent culinary victory, how her passion for golf influences her approach in the kitchen, the role of confidence in both cooking and leadership, and the mindset that’s fue
96. Brandt Beef: Chef Robbie Felice & Eric Brandt of Brandt Beef
In this episode of Ingredient Insiders, hosts John and Andrea from Chef's Warehouse sit down with Robbie Felice, the award-winning chef and restaurateur behind Viaggio, Osteria Crescendo, pastaRAMEN, and Bar Mutz. Robbie shares his passion for working with Brandt Beef, the lessons they don’t teach you in culinary school, and how he pushed his creativity—and his businesses—forward during the challe
95. Tahini: Eden Grinshpan & Amy Zitelman of Soom Foods
On this season premiere episode of Ingredient Insiders, John and Andrea from Chef's Warehouse sit down with Eden Grinshpan, host of Top Chef Canada and author of the upcoming cookbook Tahini Baby (releasing April 22nd).Eden shares what it’s like behind the scenes of Top Chef Canada, why tahini deserves a place in every kitchen, and how the ingredient is both delicious and packed with nutritional b
Season Seven Trailer
Join your hosts, John Magazino & Andrea Parkins, in the new season of Ingredient Insiders as they celebrate 40 years of Chef's Warehouse! We’re talking with world-renowned chefs to discuss their culinary journey, their favorite ingredients, and the producers of those ingredients.See our trailer on YouTube HERE!Follow us on Instagram: ingredientinsiders & wherechefsshopIn partnership with T
94. Seeds: Chef Dan Barber of Row 7 Seed Company
John and Andrea from Chef's Warehouse are joined by Dan Barber, Executive Chef and Co-Owner of Blue Hill at Stone Barns and Co-Founder of Row 7 Seed Company, to dive into the transformative world of produce and seeds.Dan explains why exceptional produce begins with a great seed, sharing insights into innovative creations like the cross between an onion and a leek. They discuss how a full, robust f
93. California Organic Dairy: Albert Straus of Straus Family Creamery
John and Andrea from Chef's Warehouse are joined by Albert Straus, Founder and CEO of Straus Family Creamery, to explore the rich history and sustainable practices of this pioneering organic dairy company.Albert shares how his parents, Bill and Ellen Straus, inspired his commitment to organic farming and environmental stewardship. Learn how Straus Family Creamery grew from a small herd of 23 cows
92. Family: Lynn Giacomini Stray of Point Reyes Farmstead Cheese Co.
Join John and Andrea from Chef's Warehouse as they chat with Lynn Giacomini Stray,Co-Owner and COO of Point Reyes Farmstead Cheese Co., a family-run company rooted intradition and innovation.Lynn shares the inspiring story of Point Reyes, co-owned by her and her three sisters, and thejourney of turning their family business into a renowned cheese producer. Discover why bluecheese became the flagsh
91. Goat Milk: Janne Rasmussen of Cypress Grove
John and Andrea from Chef's Warehouse are joined by Janne Rasmussen, Marketing Manager for Cypress Grove Chevre, to explore the unique world of goat milk.Janne dives into Cypress Grove’s celebrated goat cheese lineup, including fan favorites like Humboldt Fog and Truffle Tremor. They discuss the distinct differences between goat’s milk and cow’s milk, from flavor profiles to nutritional benefits.
90. Goat Cheese: Francois Challet of Laura Chenel
Join John and Andrea from Chef's Warehouse as they explore the world of goat cheese withFrancois Challet, Head Cheesemaker at Laura Chenel.Francois shares the inspiring story of Laura Chenel, who founded her namesake company in1979 and became a true pioneer in the American cheese industry by introducing high-qualitygoat cheese to the U.S. market. They dive into the unique benefits of goat cheese—f
89. California Dairy: Matt Brown of Cowgirl Creamery
Join Andrea and special guest host Michele Glancey from Chef's Warehouse for a delicious dive into the world of artisanal cheese with Matt Brown, head cheesemaker at Cowgirl Creamery.In this episode, Matt shares the story behind Cowgirl Creamery, founded in California in 1997 by Sue Conley and Peggy Smith. He discusses Cowgirl Creamery’s unwavering commitment to organic, farm-to-table cheese-makin
88. Pigs: Chef Elias Cairo of Olympia Provisions
In this episode of Ingredient Insiders, John and Andrea from Chef's Warehouse sit down with Elias Cairo, co-founder of Olympia Provisions, the pioneering American charcuterie company he started with his sister Jess.Elias takes us through his inspiring journey, from his teenage years as an avid snowboarder to training as a chef in Switzerland, where he developed a deep respect for the art of tradit
87. Cheddar Cheese: Chef Josh Archibald of Tillamook County Creamery Association
Join hosts John and Andrea from Chef's Warehouse for a special episode of Ingredient Insidersfeaturing Josh Archibald, Executive Chef of Culinary Development at Tillamook CountyCreamery Association.In this episode, they dive into Tillamook’s rich history as a farmer-owned cooperative with over100 years of commitment to producing high-quality dairy products. Josh shares how Tillamook'sdedication to
86. Watercress: Todd Gosule of B&W Quality Growers
Join your hosts, John and Andrea from Chef's Warehouse, for an enlightening episode of Ingredient Insiders, featuring Todd Gosule, Executive VP of Sales for B&W Quality Growers. B&W, a company with a 154-year history, is renowned for its commitment to quality and sustainability.In this episode, Todd delves into the remarkable nutritional and medicinal properties of watercress, one of the m
85. Micro Greens: Nicolas Mazard & Chef Taylor Knapp of Flavour Fields
Join John and Andrea from Chef's Warehouse for an insightful episode of Ingredient Insiders,featuring Nicolas Mazard, Partner and Co-Founder of Flavour Fields. In this episode, theyexplore the incredible versatility of micro greens and how these tiny greens can have a bigimpact on dishes and drinks.Nicolas shares the various applications of micro greens, from adding a burst of flavor to acocktail
84. Salami Rosa: Paul Bertolli
In this episode of Ingredient Insiders, Andrea and John are joined by renowned chef, writer, and founder of Fra'Mani, Paul Bertolli. Fra'Mani is a celebrated salumi company rooted in the authentic flavors, techniques, and traditions of Italy, and Paul shares his passion for crafting high-quality, artisanal meats.Paul Bertolli delves into the best ways to serve and enjoy dried meats like salumi, of
From the Archive: Plant-based Butter: Chef Laura Cronin & Susannah Schoolman of Tourlami
Get ready to tantalize your taste buds in this mouthwatering episode of Ingredient Insiders. Today, we embark on a gourmet adventure through the world of vegan fine dining and explore the innovative use of Tourlami in the delectable pastries at New York City's renowned three-Michelin-star restaurant, Eleven Madison Park.Join our hosts as they introduce two exceptional guests who will unveil the se
83. Gelato: Ryan Rodriguez of Villa Dolce Gelato
Join Ingredient Insiders for a delicious episode featuring Ryan Rodriguez, Vice President ofFoodservice at Villa Dolce Gelato. John, Andrea, and Ryan take you on a flavorful journey intothe world of gelato, exploring what makes Villa Dolce a standout in the industry.Ryan Rodriguez shares the story behind Villa Dolce's commitment to sourcing high-qualityingredients, working closely with farms to en
From the Archive: Chocolate: Amy Guittard & Guittard Chocolate
Join us on Ingredient Insiders as we unwrap the delectable history of chocolate with a special guest, Amy Guittard, Chief Marketing Officer at the renowned Guittard Chocolate Company. In this episode, we delve into the rich tapestry of the oldest continuously family-owned and operated chocolate company in the United States.Amy Guittard shares captivating insights into the storied journey of the Gu
From the Archive: Fish Sauce: Chef Mark Andelbradt & Red Boat Fish Sauce
Umami is more than a buzzword you’ve heard in the last decade. It’s a savory note, a depth of flavor that takes a dish or component and enhances it with that extra pop, and nothing brings that flavor quite like fish sauce.Mark Andelbradt, Executive Chef and Culinary Director, sits with John and Andrea in the stunning Lotus of Siam restaurant in the Red Rock Casino in Las Vegas to talk all things f
82. Cheese: Sheila Flanagan of Nettle Meadow Artisan Cheese and Cara Warren of Isigny Ste-Mère
Join Ingredient Insiders for an exciting episode featuring Sheila Flanagan, owner of NettleMeadow Farm and Artisan Cheese, and Cara Warren, Senior Sales Account Manager at IsignySte-Mère. In this episode, John and Andrea explore the recently announced partnershipbetween these two renowned cheese producers, diving into the rich traditions and innovativespirit that make their collaboration special.S
From the Archive: Octopus: Chef Brad Rubano & MARKFOODS FAO 34
The popularity of eating octopus has grown in recent years. It a global delicacy consumed by most cultures and considered an important protein source in coastal communities around the world. But preparing octopus is key as it can be tough if not tenderized. Chef Brad Rubano of Seaspice Miami, discusses the modern approach to grilling octopus and why it's a top-seller at restaurants today. MARKFOOD
From the Archive: Salt: Melissa Clark & Jacobsen Salt
There are few ingredients you will find in every single chef's kitchen. Across cuisines, styles, and preferences, there may be none as fundamental as salt. Gracing us for a second time is food journalist, cookbook author, and New York Times columnist Melissa Clark in our New York studio. Melissa, John, & Andrea discuss the history of salt and how they like to implement it into their recipes an
From the Archive: Charcuterie: Sébastien Espinasse & Fabrique Délices
Join us on Ingredient Insiders as we sit down with Sébastien Espinasse, President of Fabrique Délices, the artisans behind exceptional charcuterie. Join hosts John Magazino and Andrea Parkins as they explore the diverse world of charcuterie ingredients, from mouthwatering pâtés and mouses to an array of premium meats that have made Fabrique Délices a name synonymous with culinary excellence.In thi
From the Archive: American Cheese: Chef Eric Greenspan & New School American Cheese
Take a deep dive into the world of American cheese with renowned Chef Eric Greenspan. Join us as Chef Greenspan shares his passion for this beloved dairy product and introduces us to his groundbreaking venture, New School American Cheese.American cheese has long been a staple in households across the nation, but Chef Greenspan is here to challenge everything you thought you knew about it. With his
From the Archive: Morel Mushrooms: Chef James Kent & Foods In Season
Today's episode is a special tribute to Chef Jamal James Kent who passed away recently at the age of 45. We so enjoyed having Chef Kent on the show and wanted to once again share his love of cooking with our audience.If there ever was an ingredient that played hard to get, it is the morel. Yet this elusive mushroom, available only for a short time in spring, is highly desirable among chefs who val
81. Gluten-Free Flour: Thomas Keller
Join Ingredient Insiders for an extraordinary episode featuring world-renowned chef ThomasKeller, the visionary proprietor of The French Laundry, Per Se, Bouchon, Bar Bouchon, BouchonBakery, and Ad Hoc. John and Andrea engage in a rich conversation with Chef Keller about hisgroundbreaking contributions to the culinary world.In this episode, Chef Keller shares the story behind the creation of Cup4C
80. Bacon: Tony Baker and Steve Sacks of Baker’s Bacon
Join Ingredient Insiders for a savory episode featuring Tony Baker and Steve Sacks, theco-founders of Baker's Bacon. Your hosts, John and Andrea, delve into the world of premiumbacon, exploring what sets Baker's Bacon apart from the rest.Tony Baker shares his journey from chef to bacon innovator, revealing the inspiration behindcreating a superior bacon product. Learn about the meticulous process
79. Tabasco Sauce: Christian Brown of McIlhenny Company
Join Ingredient Insiders for an insightful episode featuring Christian Brown, Senior Manager of Strategic Sourcing at McIlhenny Company and a proud sixth-generation member of the McIlhenny family. Hosts John and Andrea explore the storied history and enduring legacy of the company behind the iconic Tabasco sauce.Christian Brown takes us through the fascinating journey of McIlhenny Company, which s
78. French Butter: Cara Warren of Isigny Sainte-Mère
Join Ingredient Insiders for a delightful episode featuring Cara Warren, Senior Sales Account Manager at Isigny Sainte-Mère and host of the podcast Cutting the Curd. Hosts John and Andrea explore the world of exceptional dairy products and the fascinating stories behind them.Cara Warren takes us inside Isigny Sainte-Mère, a renowned cooperative of French dairy farmers dedicated to producing the fi
77. Innovation: Dave Arnold of Bar Contra
Dive into the world of innovative mixology with Ingredient Insiders as hosts Andrea and John welcome Dave Arnold, the inventor, innovator, podcast host of Cooking Issues, and author of Liquid Intelligence: The Art and Science of the Perfect Cocktail. In this episode, Dave shares his unique approach to cocktail crafting and his passion for chemistry and science that fuels his creativity.Dave Arnold
76. Mixers: Jillian Vose and David Vogel of Badger Bevs
Shake things up on Ingredient Insiders as hosts Andrea and John welcome Jillian Vose and David Vogel from Badger Bevs, a company known for crafting premium cocktail mixers made entirely in the USA.In this lively episode, they explore the secrets behind Badger Bevs' success and the unique approach they take to create high-quality mixers that elevate every drink. Discover the premium ingredients tha
75. Dried Fruit: Rocco Damato & Bazzini Nuts
We're thrilled to welcome back the esteemed Rocco Damato, CEO of Bazzini Nuts, for anotherenlightening episode of Ingredient Insiders! Join Andrea, John, and Rocco as they embark on adeep dive into the fascinating world of dried fruit.In this captivating conversation, Rocco shares his wealth of knowledge about the seasonal fluctuations that shape the dried fruit industry, offering insights into th
74. Plant-based Dairy: Chef Josh Capon & Violife
Get ready for a sizzling episode of Ingredient Insiders featuring the 7-time Burger Bash champion himself, Chef Josh Capon! Andrea and John dive into the world of burgers and beyond with Chef Josh, renowned for his culinary prowess and unmatched expertise in crafting the perfect patty.In this mouthwatering conversation, Chef Josh shares his secrets to burger success, including his love for using t
73. Pecorino: Chef Ian Palazzola & Pierluigi Sini of Sini Fulvi Pecorino
Join us on Ingredient Insiders for a tantalizing episode featuring Chef Ian Palazzola, the culinary maestro from Frasca Food and Wine in the picturesque Boulder, Colorado. Hosts John Magazino and Andrea Parkins embark on a flavorful journey through Ian's remarkable career, from his humble beginnings to his prestigious tenure at Michelin-starred restaurants, and finally finding his culinary home at
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