While The Cookies Cool

Chef Gavin Kaysen is the chef/owner of Spoon and Stable & Demi in Minneapolis, Minnesota. He represented the USA in 2007's Bocuse d'Or as a competitor, before becoming Team USA's head coach and leading the team to second place (the first medal and podium placement ever for the United States) in 2015 and a historic first place medal in 2017's Bocuse d'Or competitions. In addition to an incredible professional resume, Chef Kaysen is a James beard award winner, one of the founding mentors of the nonprofit ment'or BKB Foundation, and the chef/owner of Soigne Hospitality Group. He started the Heart of the House Foundation at the very beginning of the COVID pandemic along with other members of his team to provide support for furloughed employees, and has launched a highly successful virtual cooking class series, GK at Home. He is such a gracious, driven, and inspiring Chef and it was a true privilege to sit and speak with him.

In this episode, we had the pleasure of interviewing the very talented Chef Ben Robison. Chef Robison is currently the pastry chef for Chartreuse Kitchen & Cocktails in Detroit, Michigan, responsible not only for desserts but the restaurant's housemade bread and pasta production as well. In addition to getting an eye-opening look into how he constructs and even plates his desserts, we also discussed the importance of seasoning in the sweet side of the kitchen as well as the savory, why pastry chefs need to be versatile, and his passion for photography. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you!

In this episode, we had an absolute blast speaking with Chef Vic Vegas. He is such a friendly, warm, and fun person to chat with, and we already can't wait to feature him again in a second episode! Not only did we get to talk about food (of course) and some of Chef Vegas' very exciting future plans, but we also got to hear about some of his favorite holiday traditions!  Chef Vic Vegas is the mastermind behind the sinfully good Sinful Subs in Las Vegas, Nevada. He is a corporate chef for Nicholas and Company and a highly in-demand restaurant consultant. He is one of Jon Taffer's culinary experts on Bar Rescue, and has made many appearances across the Food Network, including on The Next Food Network Star and Chopped All Stars, among others. His brand new diner, Black and Blue Diner, is set to open as Las Vegas' first new restaurant of 2021. It was a wonderfully fun conversation and we hope you enjoy!  If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you!

In this episode, we had the incredible opportunity to sit and talk with Chef Duff Goldman. We had such a fun time geeking out about Star Wars, Harry Potter, motorcycles, comic con, and more, and even got around to talking about cakes!  Chef Duff Goldman is the man in charge of Charm City Cakes in Baltimore, Maryland, as well as Charm City Cakes West in Los Angeles, California, and Duff's Cakemix. We're sure you've seen him all over the Food Network, be it on Ace of Cakes, Buddy vs. Duff, Kids, Spring, & Holiday Baking Championships, Duff Takes the Cake, The Best Thing I Ever Ate, and many more. He is an artist, musician, author, road trip lover, and all-around awesome guy, and we were very excited to sit and chat!  If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you!

In our tenth episode, we got to sit and chat with fellow Michigander, Chef Jared Bobkin. Chef Bobkin is the Executive Chef for the brand new Feast, hoping to open soon in Chesterfield, Michigan. He is the Creative Director for Flavored Nation, a traveling food festival that celebrates each state's most iconic dish. He competed on seasons 15 & 17 of Fox's Hell's Kitchen, earning one of Chef Gordon Ramsay's coveted black jackets, and supports For the Love of Lulu, West Michigan Bulldog Rescue.  Chef Jared is a very charitable person with true passion for the culinary industry. He was very easy to talk to and has a lot to say! (In a good way!) We truly enjoyed our conversation about his culinary start, current state, and of course, being on Hell's Kitchen! If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! 

In this episode, we had the privilege of talking with Chef Tiffany Derry. It was an absolute pleasure to be able to talk with her about being in the spotlight, her past, future goals, and of course, Becca and Matt's favorite city, New Orleans. Chef Tiffany Derry is the chef behind Roots Chicken Shak and the brand new Roots Southern Table (set to open in 2021), both located in Texas. She was a finalist on Bravo's Top Chef, both on season 7, where she was voted "fan favorite", as well as on season 8 for Top Chef: All-Stars. She is one of Jon Taffer's top notch experts on Bar Rescue, and was a host on Spike TV's Hungry Investors. She is a judge for Top Chef Junior, and has made multiple appearances across The Food Network. She is an active member of the James Beard Foundation, appointed as spokesperson for their sustainability efforts, and is the woman behind Derry Wear Apparel (www.derrywear.com). For more information about Chef Derry, check out her website at www.tiffanyderryconcepts.com! If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! 

In this episode we had the pleasure of talking with fellow Michigander, Chef Ken Miller! Chef Ken Miller is the Executive Chef of Toasted Oak Grill & Market in Novi, Michigan, known for their "pasture to fork philosophy" . He is an absolute wealth of knowledge when it comes to foraging for local ingredients to feature, as well as in the art of fermenting, pickling, and preserving foods. He is an intelligent chef and strong advocate for preventing food waste, utilizing everything possible from carrot peels to offal cuts, treating food with the respect and care it deserves.  If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you!

In this episode we had the pleasure of interviewing one of Becca's former bosses and mentors, Chef Chris Gadulka!  Chef Chris is the Executive Chef for the brand new farm-to-table restaurant Sylvan Table, set to open in 2021, where he will be working hand-in-hand with Sylvan Table's own in-house farmer to curate the freshest menu possible. He worked at the famed Tribute Restaurant in Farmington Hills, Michigan at the start of his career, before moving on to become the Chef/partner of Fleming's Steakhouse & Wine Bar in Birmingham, Michigan. He is the former Executive Chef for the Toast Restaurant Group, responsible for running both their Birmingham and Ferndale locations. He is a fantastic mentor with a wealth of knowledge, and we were thrilled to sit and chat with him!  If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you!

In this episode, we had the pleasure of speaking with Chef Chris Cosentino. We had a great conversation ranging from comic books to his participation in Chefs Cycle, and were truly thankful to have had him as a guest!  Chef Chris Cosentino is the chef and co-owner of San Francisco's Cockscomb Restaurant, as well as Jackrabbit in Portland, Oregon. He is the author of the 2012 cookbook Beginnings: My Way to Start a Meal, as well as 2017's Offal Good: Cooking from the Heart with Guts. He was the season 4 winner of Bravo's Top Chef Masters, and has been featured on various other culinary tv shows, including Iron Chef: America on the Food Network. He is a passionate member of Chefs Cycle, a 300-mile annual bike ride that raises money and awareness for No Kid Hungry, and even authored his own Marvel comic book.  If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! 

In this episode we talked with Chef Michael Laiskonis who was a wealth of knowledge and a pleasure to interview! Chef Michael Laiskonis is the Creative Director for the Institute of Culinary Education in NYC. He is the man behind the ICE Chocolate Lab, the nation’s first education-focused bean-to-bar facility, providing unprecedented opportunities for experimentation, research and development, workshops, and small batch production. He spent 8 years as Chef Eric Ripert’s Pastry Chef at Le Bernadin in New York, awarded 3 Michelin Stars and a 4-star rating from The New York Times, their hightest rating, as well 5 years as Chef Takashi Yagihashi’s Pastry Chef at Tribute in Farmington Hills, Michigan. He was named among America’s Top Ten Pastry Chefs by Pastry Art & Design in 2002 & 2003, and Bon Appetit’s Pastry Chef of the Year in 2004. He is a 2007 James Beard Award Winner for Outstanding Pastry Chef, and received the International Association of Culinary Professional’s 2014 Culinary Professional of the Year Award. He is an active writer for publications including Gourmet, Saveur, & The Huffington Post, among others, and is a highly sought-after consultant. He has made a number of appearances on the Food Network’s Iron Chef America, as well as served as a guest judge on Bravo’s Top Chef: Just Desserts. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you!