Conversations In Culinary
Unscripted, unfiltered conversations among chefs, food and beverage professionals, restaurateurs, and hospitality industry insiders. They discuss today's challenges, mentorship, and all things industry related.
Episodes
Chef Barry Sorkin on Gumbo, the Perfect Dark Roux & BBQ
He spent years in IT before trading the help desk for a smoker, and 18 years later Barry Sorkin runs one of Chicago's most distinctive barbecue rooms. In this live In Culinary demo, the Smoke pitmaster cooks a gumbo loaded with smoked duck, andouille, and tasso ham, giving away the tricks that actually matter along the way: the foolproof oven method for a deep, dark roux; what fond is and why
Chef Matthew Skolarus on Handmade Pasta, Italian-Mexican Identity, and Finding His Style
Chef Matthew Skolarus closes out the season in style — making fresh ricotta ravioli with charred chorizo and corn salsa verde while telling the story of how he got here.A Chicago kid, high school dropout, and self-taught cook who worked his way up to exec chef on Randolph Street, Matt now runs Shorty's, a pop-up smash burger and pasta concept built around his life rather than the grind. The dish h
Chef Dominique Leach on Soul Food, Barbecue & Building Back from Nothing | In Culinary
Chef Dominique Leach is a pit master, culinary veteran, and Chicago original — and this conversation might be one of the most honest we've had on In Culinary.Recorded live during a cooking demo, Dominique opens up about the stories behind her food: a late aunt whose fish fries raised money for family reunions, a grandmother from Lexington, Mississippi who cooked with her eyes closed and once f
Chef Brian Jupiter on New Orleans Soul and Betting on Yourself | Conversations In Culinary Throwback
Before the series had a name, this was the night it all began.We're throwing it back to Season 1, Episode 1 — the very first In Culinary live event, with the one and only Chef Brian Jupiter.Chef Brian Jupiter — executive chef and owner of Frontier and Ina Mae Tavern in Chicago — sits down with host Paul Young for what would become the foundation of everything In Culinary Conversations is today.Bri
Chef Stephan Sandoval on Baja Roots, Bluefin Tuna & His Famous Tostada
San Diego-raised, Chicago-based chef Stephan Sandoval joins us live to make the dish that put him on the map — a Baja-style bluefin tuna tostada built on Japanese knife technique, a scratch-made ancho-morita salsa macha, and three sauces that quietly hit every corner of the palate. Stephan talks about growing up between San Diego and Tijuana, the Japanese and Chinese immigrant influences baked int
Meet Our Next Conversation - Pitmaster Barry Sorkin
Meet Our Next Conversation - Pitmaster Barry Sorkin: Where it began...
Embracing Diversity Through Education Chef Dominique Leach
Check out what the March 26th In Culinary Conversations Spotlight Chef shares about diversity. It all goes down in person on 3/26/2025 at Boelter Chicago.
An Interview with Chef Dominique Leach & Chef Paul Young
She's our March 26th In Culinary Conversations Spotlight Chef. Her demo is Catfish & Hush-Puppies and she's going to share her story with us on 3/26/2025 at Boelter Chicago.
Chef Dominique Leach - Family & BBQ's
On March 26th Chef Dominique will take stage for an In Culinary Conversations. She's going to demo Catfish & Hush-Puppies and here's why she has selected to share this experience on 3/26/2025 at Boelter Chicago.
Conversations In Culinary with Pitmaster Phil Wingo
Unfiltered, Unscripted Conversation with Pit-master Phil Wingo of Porkmafia https://porkmafia.us/ - April 2024
Production by: Pathfinder https://www.yourpathfinder.io/
4/28/2023 Conversations In Culinary with Chef Brian Jupiter Episode Two
The Cost of Restaurant Business Now
4/28/2023 Conversations In Culinary with Chef Brian Jupiter
The whole hog ... how it all started for Chef Brian Jupiter.
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