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Hosted by Chefs Jaime Schick and · arts · EN-US · 107 episodes
Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion. Jaime and Matt are Associate Professors at Johnson & Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation. Contact: culinarynowpodcast@gmail.com Instagram: @culinarynowpodcast
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Signup to Generate a PitchCulinary Now Podcast is a arts podcast hosted by Chefs Jaime Schick and, with 107 episodes on record and a Required Pod Score of 80.
Chefs Jaime Schick and hosts Culinary Now Podcast, a arts show with 107 episodes published.
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Episode #15
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.
Episode #14
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.
Episode #13
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.
Episode #12
<p>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.</p>
Episode #11
<p>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.</p>
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