The Voice4Chefs Podcast

Send us Fan MailChopped: Castaways Reality vs Survival Food + How Dwight & Sharon Build a Family-First Culinary BusinessDwight and Sharon reflect on Dwight’s time on “Chopped: Castaways,” saying the show wasn’t fully true to how real outdoor survival cooking works and that many contestants were Michelin-level chefs but not naturalists or outdoors people. They argue the judging should have prioritized rustic, hearty survival meals (carbs and fat for energy in brutal weather) rather than fine-dining standards. They share relationship and business advice centered on “stay in your lane,” strong communication, playing to each other’s strengths, and using humor, while also navigating allergies and different food preferences. They describe their mission to create food experiences that include teaching history, health benefits, and ingredient knowledge, and explain how their family-named brands preserve legacy. They outline their product lines, events, private cheffing/catering, and social channels.00:00 Behind the Castaways Edit01:27 Survival vs Fine Dining03:29 Reality Show Not Reality04:11 Who Could Actually Survive04:36 Stay in Your Lane05:52 Allergies and Taste Roles07:02 Wild Game and Spicy Balance10:36 Meals as Experiences13:10 Family Legacy Brands15:47 Store Events and Teaching17:19 Wild Game Night Surprise19:33 Transforming the Store20:33 Outdoor Fire Cooking Plans21:03 Inside Daws Distribution23:27 Events and Pop Shop25:06 Keeping It Fun Together26:51 Media and TV Advice29:16 Faith and Community31:06 Where to Find Them Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailDwight Hudgins & Sharon Young: Jamaican Roots, Hunter-Gatherer Cooking, and Chopped CastawaysDwight Hudgins and Sharon Young, a husband-and-wife food storytelling team, share how their love of cooking became a mission rooted in family, culture, and creativity. Sharon recalls growing up in Jamaica with her grandmother Viola Dawes, learning to season, taste as you cook, and eat in season with fresh eggs, chicken, and goat, while Dwight describes similar lessons from his grandfather through hunting, fishing, and seasonal eating, plus early-morning church fish fries. They discuss the kitchen as the heart of the home and the emotional connection to “sacred” seasoned pots. Dwight explains his path from agricultural science at Rutgers, concerned about genetically modified foods and synthetic flavors, to architecture and travel that broadened his exposure to global cuisines beyond soul food. Sharon shares a decade in New York fashion sales and global travel before earning a culinary degree. They also cover how Dwight was recruited for season one of Chopped Castaways, Sharon “training” him, and their smoked, pepper-jam-glazed alligator method, teasing more behind-the-scenes details in part two.00:00 Meet Sharon and Dwight00:53 Jamaican Roots and Grandma’s Kitchen03:44 Eating Seasonal and From the Land05:04 Church Fish Fries and Family Memories07:28 Kitchen as the Heart of Home08:55 Dwight’s Path From Ag to Architecture11:08 Sharon’s Fashion to Culinary Journey13:55 Riverbank Smoking and Outdoor Cooking15:10 Landing Chopped Castaways17:49 Alligator Smoking and Pepper Jam19:15 Part Two Tease and Wrap UpContact Dwight Hudgins & Sharon Young:Website: https://www.barbaraskitchenjams.comEmail: [email protected] IG: @barbaraskitchen1 Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn part II this Voice4Chefs conversation, Chef Adi explains how working in international kitchens changed him personally as much as professionally, emphasizing that travel expands perspective beyond career focus and money. He shares an early Dubai experience at Marina Social where a calm, confident senior chef modeled composure and muscle memory under pressure, shaping Adi’s leadership outlook. Adi describes learning to slow down through European culture, contrasting it with the relentless pace of Mumbai. He discusses how Michelin-level kitchens function as disciplined “sanctuaries,” rooted in mise en place, momentum, and leaders who model action rather than blame. Adi details how he applied to Boury Academy at Boury in Belgium, advice for standing out with a crisp CV and clear purpose, and what he learned there about precision, Chef Tim Boury’s attention to detail, and teamwork practices that accelerate prep.00:00 Travel Changed Me01:25 New Perspectives Abroad02:38 Larry Jr Larder Lesson06:23 Slow Down To Live11:33 Mise En Place Mindset14:37 Vision Purpose Momentum17:34 Fixing Kitchen Momentum19:21 Reject Toxic Chef Culture20:53 Landing Boury Stage24:58 Meeting Tim and Inge26:59 Three Star Teamwork Systems30:07 Dubai Breakthrough Mentor32:20 Final Advice and GratitudeContact: Chef AdiEmail: [email protected]:@oui_chefffIntern at the Boury Academy: https://www.bouryacademy.com/what Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailChef Adi’s Michelin-Star Journey: Purpose, Mise en Place, and Global Kitchen Lessons Chef Adi, an Indian chef currently working at Handmade Cafe in Pune India, shares how his passion for purpose-driven cooking and constant community-focused restaurant culture. Joined by host Michael and co-host Chef Steven, Adi recounts realizing cooking as his identity in his early teens, being inspired by TV cooking shows, and developing “muscle memory” by repeatedly watching techniques when ingredients weren’t affordable. He emphasizes cleaning, organization, and mise en place as foundations for success, and explains kitchen roles like commis and larder. Adi reflects on working across multiple countries, learning people and perspectives through travel, and pursuing excellence in high-level kitchens, including a three-month stage at Belgium’s three-Michelin-star Boury under Chef Tim Boury, where teamwork, discipline, and momentum drive uncompromising standards. Adi also credits Chef Nick for giving him an opportunity in Dubai after a visa rejection, sparking his international journey.00:00 Meet Chef Adi01:03 Life in Pune India02:18 Handmade Cafe Vision04:37 Community and Regulars05:40 Michael Chef Confession09:56 Cooking as Identity15:26 TV Shows to Skills20:36 Clean Kitchen Culture24:48 Travel Changes YouContact: Chef AdiEmail: [email protected]:@oui_chefffIntern at the Boury Academy: https://www.bouryacademy.com/what Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailOn The Voice4Chefs podcast, we welcome Michelin-trained co-host Chef Steven and guest Chef Christophe Domergue, a classically trained French chef who worked in Michelin-level kitchens in France and Switzerland, moved to New York’s Le Cirque via Daniel Boulud in 1992, and later became executive chef at a Gordon Ramsay restaurant at Paris Las Vegas. Domergue traces his passion to long family meals in southwest France and his castle-based culinary school, then describes mentorship in Las Vegas that shifted his focus toward management, P&L, and financial operations. He argues great cooking is no longer enough and emphasizes 401(k) literacy, investing early, and understanding pay stubs, noting many chefs miss employer matching. He recounts COVID’s operational damage and burnout, leading to retirement at 56 after Tropicana’s closure, and stresses balance, communication, and planning for the future.00:11 Meet Chef Christophe01:06 Family Meals in France03:15 Culinary School in a Castle03:56 Long Dinners and Culture07:37 Food as Connection08:49 Vegas Leadership Mentor11:05 Why Money Matters for Chefs12:46 Career Path to New York15:13 Le Cirque and Daniel Boulud18:11 Allan Ducasse Network and COVID Wakeup20:45 401k Wake Up Call21:59 Why Chefs Must Save22:45 Fixing 401k Blind Spots25:31 Pandemic Kitchen Fallout27:48 Choosing Early Retirement29:59 Travel Food Traditions31:16 Duck Foie Gras Roots33:15 Working With Chef Steven35:02 Final Money Family Advice36:48 Key Takeaways Farewell Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailVoice4Chefs Turns 5: How a Pandemic Idea Became a Global Hospitality PodcastMay 2026 marks the five-year anniversary of the Voice4Chefs podcast, founded May 1 2020 during the pandemic when restaurants fell silent and hospitality workers faced uncertainty. The host, a former restaurant professional who transitioned into technology, describes creating the show to honor chefs and the people behind hospitality while battling imposter syndrome and launching with help from Toastmasters mentor Kyle Hall and a leadership project that clarified the podcast’s mission. He credits his wife for building the brand identity and musician Steve Olson for composing the show’s original theme. Discovering the Clubhouse community “Food is Religion” expanded the podcast globally through audio-only conversations and cooking classes, connecting him with Chef Mimi Lan and co-host Chef Steven. Over five years, the podcast has focused on resilience, reinvention, mental health, and human connection.00:00 The Silence Begins01:28 Why Voice4Chefs Started03:36 Imposter Syndrome Hits05:24 Toastmasters Turning Point07:38 Building the Brand08:21 Finding the Theme Song13:42 Clubhouse Goes Global15:56 Audio Only Cooking Magic17:55 Beyond Food Connection19:54 Gratitude and Shout Outs22:16 What Comes Next Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailIn this heartfelt episode, we welcome entrepreneur and restaurateur Tawfik Maudah, founder of Café Yemen in Renton, Washington. Joined by special co-host Carrie Dugan, we explore Tawfik’s journey from a small mountain village in Yemen to building a thriving restaurant rooted in culture, hospitality, and tradition.Tawfik shares vivid memories of growing up surrounded by family, fresh food, and daily rituals that shaped his deep appreciation for authentic cuisine. From milking cows as a child to introducing Seattle to Yemeni flavors, his story is one of resilience, identity, and connection.This conversation dives into the power of food to bring people together, the rich (and often misunderstood) history of Yemen, and the passion behind creating a truly communal dining experience.Key Topics & HighlightsGrowing Up in YemenLife in a mountain village with multi-generational family livingFresh, organic food sourced from farms and livestockDaily routines centered around family, food, and communityVillage vs. City LifeDifferences in food preparation and lifestyleThe loss of authenticity when moving away from farm-fresh ingredientsA Childhood Story to RememberTawfik’s memory of drinking fresh milk straight from the cow before dinnerJourney to the United StatesComing to the U.S. as a studentFinding a sense of belonging and eventually building a life and family hereWhy Open a Yemeni Restaurant?Noticing the absence of Yemeni cuisine in SeattleFeeling a responsibility to represent his cultureThe challenges of launching a restaurantThe Origins of “Mocha” CoffeeThe word “mocha” comes from the Yemeni port city MokhaYemen’s historic role in global coffee tradeYemeni Food & CultureSignature dishes like Fahsa, Mandi, and FulThe importance of shared meals and communal diningFood as a symbol of hospitality and connectionCustomer ImpactEmotional moments when guests praise the authenticity and quality of the foodMotivation to keep going through challengesThe Reality of Visiting Yemen TodayLong, complex travel due to ongoing conflictThe beauty and richness of a country often misunderstoodA Message to the World“We’re all the same. Food brings us together.”The importance of hospitality, culture, and shared experiencesConnect with Tofik MaudahWebsite: https://cafeyemen.com/about-us/ Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailChef Steven Leung on Resilience, Entrepreneurship, and Redefining Success Beyond the KitchenVoice4Chefs welcomes chef Steven Leung, who began cooking in his family kitchen in Hong Kong at 12, trained at Le Cordon Bleu LA, and built his career in top Las Vegas kitchens including Mandarin Oriental and the Michelin-starred Guy Savoy, later serving as executive sous chef at the Cosmopolitan. He and host Michael recount meeting during the pandemic on the Clubhouse “Food Is Religion” community, where Steven gained confidence hosting conversations and drew a record crowd of over 600 with a simplified beef chow fun demo. Steven explains how the pandemic showed the risk of building a life on a platform you don’t own, prompting a shift from titles and technique to entrepreneurship, systems, ownership, and long-term thinking, with health as a key catalyst. He defines success as freedom, sustainability, and structure, and joins Voice4Chefs as co-host to deepen conversations on sustainability, business, and legacy.00:00 Meet Chef Steven01:02 New Year Welcome01:47 How We Met04:07 Clubhouse Nerves05:59 Mimi Recruits Steven09:18 Beef Chow Fun Goes Viral09:56 Simplifying Home Cooking15:15 From Passion to Business16:22 Career Over Job17:25 Pandemic Wake Up Call18:22 Ownership And Leverage19:09 Wild Vs Zoo21:00 Health Forced Pivot23:56 Savings Before The Leap24:25 Redefining Success25:41 Voice4Chefs Vision28:09 Legacy And Freedom29:45 Lightning Round31:01 Final Takeaways Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailChef Checkin Celebrating Filipino Cuisine with Chef Isi Laureano:Offering insights into Filipino hospitality, culinary heritage, and the value of pursuing one’s passion, this conversational check-in interview features Chef Isi Laureano, reflecting on her journey as a chef and entrepreneur in the Philippines. Isi shares experiences from the pandemic, describing how lockdowns impacted her private chef career and led to a shift toward home-based cooking and food delivery.The conversation highlights the evolution of Isi’s business ventures, including the creation of Chili Asylum, a brand focused on spicy products sourced from Filipino farmers, and her long-standing involvement with Traveling Spoon, where she hosts intimate Filipino cooking classes and food tours. Isi emphasizes the importance of family traditions, regional Filipino cuisine, and the adaptability required to thrive in changing circumstances.Exploring the diversity of Filipino food, the role of local ingredients and cooking methods, and the cultural significance of rice cakes (kakanin) as a national culinary symbol, Isi discusses the challenges and rewards of teaching, collaborating with other chefs, and maintaining work-life balance. The conversation concludes with reflections on personal growth, advice for navigating career stress, and ways to connect with Isi online.00:00 Introduction to Chef Isi Laureano01:34 Reconnecting and Reflecting on the Pandemic05:49 The Birth of Chili Asylum08:12 From Spices to Chili Products13:12 The Evolution of Haynayan Ketchups15:59 Traveling Spoon and Culinary Tours20:03 Malabon Food Tour and Local Heritage26:42 Finding Passion in the Kitchen27:11 Dreams of a Filipino Deli27:56 Recognition and Local Bookings29:40 Challenges of a Demanding Client32:31 Rediscovering Joy in Cooking36:30 A Memorable Trip to Washington40:48 The Philippines' National Dish Debate43:42 Regional Cooking Styles in the Philippines48:59 Final Thoughts and FarewellConnect with Chef Isi:https://eatmattersph.wixsite.com/eatmattershttps://www.instagram.com/eatmattersph/https://www.linkedin.com/in/isilaureano/Recent artice about Chef Isi:https://sawasdee.thaiairways.com/cooking-with-the-quiet-ambassador-of-filipino-cuisine/Original  episode:https://www.voice4chefs.com/cooking-through-the-philippines-with-isi-laureano-of-eat-matters/ Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef

Send us Fan MailFrom aspiring medical doctor to celebrated chef and food scientist. Chef Eda discusses her early culinary inspirations, including her pivot from nutrition to food science, and her experiences working in the high-profile Los Angeles culinary scene. Chef Eda also explores the challenges of creating allergen-free menus and the innovative techniques she employs in her cooking. Additionally, she provides insights into her role at Microsoft and her current endeavors with Cocina Casera, including their popular dishes and upcoming product launches. With a focus on tradition, creativity, and inclusivity, Chef Eda's story is both inspiring and enlightening for food enthusiasts and professionals alike.00:00 Introduction to Chef Eda Martin00:35 Early Culinary Inspirations03:33 Accidental Journey to Becoming a Chef07:49 Culinary Influences and Recipe Development11:25 Lessons from the Kitchen13:43 Challenging Projects and Allergen-Free Cooking15:32 Personal Stories and Foodie Adventures23:49 CocinaCasera: The Restaurant and Future Plans27:02 Conclusion and How to Connect with Chef EdaContact Chef Eda:Email:[email protected]:https://www.instagram.com/cocinacaserame/Website:https://www.cocinacasera.me Dynery It's a new app changing the way we connect through food. Dynery goes beyond helping you find great restaurants. Connects you with a community of people who share your food preferences, make it easier to discover new dining experiences while enjoying exclusive discounts at participating restaurants. For restaurant owners, it's a game changer. Unlike many delivery platforms charge commissions as high as thirty percent, Dynery charges 3%. Register here https://dynery.ai/ Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USCheck out our sponsors new app: Dynery connects restaurants, dishes, people, events, & deals around an audience of one... you.https://dynery.ai/Share your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef