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This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin.

Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation.

As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.

JACQUES PEPIN
The Jacques Pépin Foundation website
Celebrate Jacques: 90 Chefs/90 Dinners and More
Buy the book: Jacques Pepin: New Complete Techniques
The Jacques Pépin Foundation on Instagram, Facebook & YouTube
Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie Wesen

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Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations.

Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate vegetable dishes. Tune in for Joe’s insights on culinary creativity, low-waste cooking, and embracing plant-based meals—whether for a day or a lifetime.

JOE YONAN
Buy the books Mastering the Art of Plant-Based Cooking and Cool Beans
Joe on Instagram and Threads
Joe's Website

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at chefstartup@gmail.com
... More Coming soon

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In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making.

She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—adding QR codes that link to her own instructional videos.

Highlights & Timestamps:

• [00:02:04] - The inspiration behind German Heritage Baking and the importance of preserving tradition
• [00:06:04] - The art of intuitive baking and tips for experimenting with liqueurs and alternative ingredients
• [00:10:00] - Challenges of baking traditional German recipes with American ingredients
• [00:25:00] - Creative ways to adapt classic recipes using local ingredients like macadamia nuts
• [00:27:57] - Heidrun's experience in creating videos for her recipes and how technology helps share old-world baking techniques

Heidrun Metzler
Buy the book German Heritage Baking
Heidrun on Instagram, Vimeo and YouTube
Heidrun's Website

CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram, Threads, TikTok and YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites

PERSONAL CHEF BUSINESS STARTUP GUIDE
Follow us on Instagram, Threads, TikTok and YouTube
Reach out at chefstartup@gmail.com
... More Coming soon

Get in touch

Support the show