
Mastering Meat Science and BBQ with Jess Pryles Ep. 183
2025/12/19 | 1h 1 mins.
Don't forget to leave a 5-star rating and follow Chef’s PSA if you want more conversations like this.Jess Pryles joins André Natera on Chef’s PSA for a deep dive into meat science, barbecue, and cooking beef the right way.They cover prime rib technique, dry aging, brisket methods, and what most cooks misunderstand about meat. Jess also shares insights from writing cookbooks, working in the meat industry, and building Hardcore Carnivore into a serious food brand.This episode is practical, technical, and grounded in real kitchen experience.Jess Pryles on InstagramLinks & ResourcesChef Works (20% off with code CHEFSPSA20) → https://www.chefworks.com/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/

Leonard Botello IV: The Truth About Fire, Barbecue, and Mental Pressure Ep. 182
2025/12/12 | 1h 3 mins.
Barbecue is built on fire, discipline, and pressure.Leonard Botello IV, pitmaster and owner of Truth BBQ, joins Chef’s PSA to break down intuitive cooking with wood fire, managing pits, the science behind great barbecue, and the mental toll of operating at a high level.Leonard shares a near-disastrous fire incident, the realities of running a Texas barbecue operation, and why mental and physical wellness are as critical as technique. This episode gives a clear view of what it takes to maintain excellence in one of the toughest culinary crafts.Leonard Botello IV on Instagram : https://www.instagram.com/leo_botello_iv/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20

Knife Maintenance, Sharpening & Blade Selection for Chefs Ep. 181
2025/12/05 | 1h 28 mins.
Knife work is the foundation of cooking, and most chefs never learn it correctly. In this episode of Chef’s PSA, Andre Natera sits down with Don Smolik (Study The Blade) and knife maker Kolter Livengood to break down knife maintenance, sharpening technique, steel selection, blade geometry, stone care, and how to choose the right knife for your work.They cover personal stories from the kitchen, common mistakes, and the real method behind effective knife care. If you’re a chef, line cook, or culinary student, this is essential listening.Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA → https://chefspsa.com/Chef Works → https://www.chefworks.com/ — Code chefspsa20Study The Blade on Instagram → https://www.instagram.com/studytheblade/Kolter Livengood on Instagram→ https://www.instagram.com/livengood_grindhouse/

From Italy to Omaha: Chef Benjamin Maides on Craft, Farming & Tasting Menus Ep. 180
2025/11/29 | 1h
Chef Benjamin Maides joins Chef’s PSA for a direct look at ingredient-driven cooking, seasonal discipline, and balancing restaurant life with running a farm. From his time cooking in northern Italy to building Au Courant in Omaha, Maides breaks down technique, menu development, cultural lessons, and the realities of operating multiple roles at once.This episode is for chefs who care about real craft and the work required to build a sustainable culinary career.Links & Resourceshttps://www.instagram.com/swissbenny/Subscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Use promo code chefspsa20 for 20% off

Amanda Rockman on the Real Pastry Chef Life: Pressure, Craft, and Survival Ep. 179
2025/11/21 | 1h 6 mins.
Chef Amanda Rockman joins Chef’s PSA to break down the real pastry chef life—high pressure, long hours, technical discipline, and the mental toll that comes with it. With 20 years in Chicago’s top kitchens and a new bakery and coffee shop in Austin, she shares the truth about pastry work, insomnia, ingredient quality, modern management, and the realities of building a bakery from nothing.This episode is direct, unfiltered insight for pastry cooks, chefs, and anyone considering pastry as a career.Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef’s PSA Merch → https://shop.chefspsa.com/Visit Chef’s PSA Website → https://chefspsa.com/Chef Works (Sponsor) → https://www.chefworks.com/ — Promo code chefspsa20Follow Amanda Rockman → https://www.instagram.com/arockman/



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