Ancient Grains v. Big Wheat

The chefs connect with Robert Ramsey as he explores the future of sustainable tourism and its impact on food, communities, and local economies. From supporting regional producers to creating meaningful visitor experiences, Chef Ramsey shares insights on how hospitality professionals can balance growth, stewardship, and authenticity in destinations around the world.

Jaime and Matt sit down with Chef Josh Mamaclay to explore how emerging chefs can navigate the growing pressure to maintain a strong digital presence. Together, they discuss strategies that drive meaningful engagement, common pitfalls to avoid, and how culinary professionals can responsibly balance authenticity, career growth, and the realities of an always-online industry.

Jaime and Matt connect with Chef Robert Dumas to discuss his work at Paul Smith’s College and his passion for outdoor cooking in the Adirondack Mountains. The conversation highlights the skills needed to thrive in the outdoors and reveals why mise en place remains one of the most powerful tools for cooking well, no matter the setting.

Jaime and Matt sit down with Bridget Hegarty, Director of Public Health at Amtrak, to explore the recent Cyclospora outbreak and its implications for consumer dining behaviors. Together, they discuss the challenges foodservice operators face when sourcing and serving produce linked to foodborne illness outbreaks, and examine how chefs can strengthen food safety practices, make informed purchasing decisions, and help protect public health while maintaining consumer confidence.

Jaime and Matt connect with Dr. Kelly Cleary of FARE to unpack the emergence of Alpha-gal syndrome and its growing impact on chefs, restaurants, and menu development around the world. The conversation explores the challenges of accommodating evolving food allergies, practical strategies for creating safe dining experiences, and why allergen awareness is becoming an essential culinary skill. The chefs also discuss food allergy best practices and how chefs who fully embrace allergen management can elevate hospitality, build guest trust, and create exceptional dining experiences for every customer.

Matt sets up camp at the annual Chef Culinary Conference at the University of Massachusetts Amherst, sitting down with presenters and staff to unpack what it takes to execute an event of this scale. What emerges is a deeper story—one where the ideas shared reach far beyond Central Massachusetts, contributing to meaningful change across the food system.

Bread Guru Jeff Alexander stops by to chat with the chefs about all things ancient grains. From how to replace in traditional recipes to creating more awareness on the numerous benefits associated with these old but incredibly unique grains.

Jaime and Matt talk trends for 2026. The chefs recorded this earlier in the year. Are their predictions taking shape or did they completely miss the mark? Take a listen and find out.

Jaime and Matt connect with JWU Dietetic Students to discuss the four unique themes of National Nutrition Month, learning more on how the future generation of healthy food experts approaches coaching towards positive food habits.

Jaime and Matt celebrate their 100th episode by having their first guest, chef Maura Metheny interview them. The chefs go all over the map with this one so tune it for a great conversation.