Chefs Without Restaurants

• The Freelance Writer’s Playbook with Nevin Martell

  Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.“No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode is a practical, candid look at how to build and sustain a writing life.Nevin lays out his ladder—social → local → regional → national, and explains why editors buy pitches, not finished stories. We talk about sharpening ideas, writing tight queries and why relationships and reputation are the real currency. There’s frank talk on “working for exposure,” managing rejection and uncertainty, and balancing service pieces that pay the bills with work that feeds your soul. NEVIN MARTELLNevin's Instagram and ThreadsCheck out Nevin's website"Decadent Desserts in the DC-Area to Get Your Veggie Intake""The Rise of Mission-Driven Restaurants"CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast here, or on Apple Podcasts, Spotify or YouTubeFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected] in touchSupport the show

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• Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

  Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor. Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world. Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity.TRISTEN EPPSTristen's Instagram and FacebookCheck out Tristen's websitePodcast with Top Chef Season 22 contestant Lana LagomarsiniCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast here, or on Apple Podcasts, Spotify or YouTubeFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected] in touchSupport the show

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• Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars

  Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails.They discuss everything from oddball cocktail creations, like a sour cream and onion martini and pot liquor ice cubes, to larger industry trends such as the resurgence of martinis, non-alcoholic beverages, and the use of upcycled ingredients like spent coffee grounds. Kara also talks about her latest venture, The Cocktail Cabinet, a collection of recipe card decks designed to inspire home bartenders.Whether you're new to mixology or a seasoned drink maker, this episode delivers great insights and practical advice on how to elevate your cocktail game at home.KARA NEWMANKara's InstagramCheck out Kara's websiteGet Kara's Books and The Cocktail Cabinet Cards CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected] in touchSupport the show

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• A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook

  Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and he's been honored with the IACP award for literary food writing.We talk about Jeff’s journey from the Pacific Northwest to Barcelona, and how he came to split his time between the Spanish mainland and the Balearic Islands. Jeff shares his deep knowledge of the island's culinary traditions, from rustic pantry staples and spreadable pork sausage to fresh seafood and seasonal sweets. You'll hear about daily life in Menorca, what makes each island unique, and why Jeff believes anyone, even those without a Mediterranean market nearby, can cook from this book.If you’ve ever been curious about island living, Mediterranean cuisine, or the power of place in shaping food culture, this is an episode for you. Episode HighlightsJeff’s move from Seattle to SpainThe food culture of the Balearic Islands: Mallorca, Menorca, Ibiza, FormenteraSeasonal eating and daily market shoppingHow necessity shaped island cuisineTips for recreating Mediterranean dishes at homeJEFF KOEHLERJeff's Instagram Check out Jeff's website Get Jeff's book The Spanish Mediterranean Islands Cookbook CHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected] in touchSupport the show

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• Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

  Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud.In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result.We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking.EDEN GRINSHPANEden's Instagram and YouTube Check out Eden's website Eden EatsGet Eden's books Tahini Baby and Eating Out LoudCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast hereFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected] in touchSupport the show

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