Chefs Without Restaurants

This week on Chefs Without Restaurants, Chris Spear talks with inventor Scott Heimendinger, founder of Seattle Ultrasonics and co-founder of Sansaire. If you've ever cooked sous vide at home or followed Modernist Cuisine, there's a good chance you've used, or been influenced by, Scott's work. His latest project is the world's first ultrasonic chef's knife designed specifically for home cooks.
Chris and Scott discuss Scott's journey from Microsoft to the food world, what inspired him to spend six years developing an entirely new kind of chef's knife, and why he believes better kitchen tools aren't just about performance... they're about giving people more confidence to cook. They also dive into the realities of inventing hardware, bringing new technology to market, and what's next for ultrasonic kitchen tools.
Topics discussed:
Scott's path from software engineer to food inventor
The inspiration behind Seattle Ultrasonics
How ultrasonic knives actually work
Why reducing friction matters as much as sharpness
Designing products that build confidence in home cooks
Hardware development, firmware updates, and future innovations
Advice for aspiring inventors and makers
SCOTT HEIMENDINGER
Scott's Instagram
Buy the Ultrasonic 8' Chef's Knife
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This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum.
 
They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food memory and identity matter now more than ever. This is a heartfelt, thoughtful and delicious episode that food lovers won’t want to miss.
 
 Topics discussed:
 - What defines Southern food and identity
 - Why certain recipes made the cut
 - The cultural storytelling behind Southern dishes
 - Forgotten and misunderstood foods
 - The research process behind the cookbook
 
MICHAEL TWITTY
Michael's Instagram
Michael's website and Afroculinaria
Michael on the Chefs Without Restaurants podcast in 2021
Buy the book Recipes From the American South
CHEFS WITHOUT RESTAURANTS
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This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years of hospitality experience, from fine dining restaurants to cooking for professional athletes, Brandon shares his culinary journey and the transition into running a private chef business.
The episode dives into Brandon’s background, how he broke into the private chef world and what it's like cooking under pressure on a reality TV competition. You’ll also get behind-the-scenes insight into Next Level Chef, including his strategies for grabbing ingredients, navigating three kitchen levels and staying composed under the eyes of Richard Blais, Nyesha Arrington and Gordon Ramsay.
For those looking to transition into private work or grow their existing business, check out part 2 of our conversation over on Personal Chef Business Startup Guide.
Want more Brandon?
This is just one part of a two-part series. Head over to Personal Chef Startup Guide to hear Brandon's experience as a private chef.
BRANDON ROGERS
Brandon's Instagram
Check out Brandon's website
CHEFS WITHOUT RESTAURANTS
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PERSONAL CHEF BUSINESS STARTUP GUIDE
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“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 MARTELL
Nevin's Instagram and Threads
Check out Nevin's website
"Decadent Desserts in the DC-Area to Get Your Veggie Intake"
"The Rise of Mission-Driven Restaurants"
CHEFS WITHOUT RESTAURANTS
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PERSONAL CHEF BUSINESS STARTUP GUIDE
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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 EPPS
Tristen's Instagram and Facebook
Check out Tristen's website

Podcast with Top Chef Season 22 contestant Lana Lagomarsini
CHEFS WITHOUT RESTAURANTS
If 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 Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
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Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Listen to the podcast here, or on Apple Podcasts, Spotify or YouTube
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at chefstartup@gmail.com
Get in touch
Support the show