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Culinary Now Podcast

Culinary Now Podcast

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Hosted by Jaime Schick and Matthew Britt. Jaime and Matt are both Assistant Professors at Johnson & Wales University and both hold Master’s Degrees in Education and certifications from the American Culinary Federation.
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Jaime and Matt connect with global master chef Karl Guggenmos and JWU alum Michelle Tulloch to discuss their newest venture: The Golden Plate, a global gastronomic experience that offers unique culinary retreats off the beat and path, combining history, culture, nutrition and a sense of meaning through travel. All chefs will benefit from the wisdom…
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Jaime and Matt connect with master cheese maker and Mainer Allison Lakin to talk all things cheese. The chefs dive into Allison's story on taking the leap into cheesemaking and how changes in climate have direct impacts on the flavor of your favorite cheese. Later in the episode, Allison shares which cheese is leading the way in her growing empire …
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Jaime and Matt connect with JWU chefs Tim Brown and Joe Melanson to talk about their role in creating the Wildcat Food Rescue Club. The chefs talk food recovery and how repurposing meals created in culinary school kitchens can positively affect those who might suffer from food insecurity.Av Culinary Now Podcast
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Matt connects with Miami Chef Nol Foretia to talk about being a personal chef for professional athletes. The chef's talk about how this career path can challenge even the most seasoned chef but also can offer a rewarding lifestyle. Later in the episode, the chefs dive into logistics for preparing meals for celebrities that are always on the go and …
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Jaime and Matt sit down with Matt Byrnes to discuss the similarities within food and music. Listen in to find out how writing a song compares to developing a recipe as well as how both a memorable meal and song can transport you to a certain time/place. Later in the episode, find out who everyone would share a meal with and why.…
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Jaime and Matt connect with JWU Alumni and founder of Forge to Table Knives, Noah Rosen, to talk about his journey in creating his own knife company. Later in the episode, the chefs talk about the importance of continuously engaging your customer via social media and what to look for from Forge to Table. Shoutout to all young entrepreneurs - You wi…
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Is culinary school still relevant? You bet it is! Jaime, Matt and Mike dive into the history of culinary education discussing how where we have been has impacted where we are going. Along the way, the chefs unpack the different levels of modern culinary education and identify opportunities that lie ahead within their curricula.…
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