How many of us work in this industry and feel stuck at certain places? Or thinks what else can I do besides cook? Meet Josh, the guy that knows what he wants, and when he wants it. Navigating through the industry with humor and passion, he tells stories of those memorable days. The hosts also share their stories, and how much we all have been through working in a world full of ego and dbags. Tune in! Episode out now.

Melissa is this weeks chef and has been killing it since Dahlia met her sophomore year of college. She has traveled up and down the east coast baking, starting pastry programs and farming. Full of passion she talks about her rise in the industry and why she chose living in remote, off season places all year long. She introduces Dahlia to all the places she has worked and the value of the industry she holds. Listen this week!

We sample and discuss some dairy substitutes, in search of the best alternative to milk

After a short break, this week we enter a different kind of conversation. We talk with Dahlia's Mom. She tells us how she was brought up, how she thinks Dahlia became a chef, and how the food industry is run in Portugal. The questions Nicole asks and the answers she gets actually shock her.

What happens when the outside world meets a chef? They ask questions. Sometimes dumb questions. Angelica is different. She assumed at first that we weren't normal, that our lives revolve around our art and work. This episode takes the pressure off a little as we sit with a home cook, answer some questions, and ask some of our own. So sit back, take a shot of your favorite tequila and enjoy.

What is success? This week the ladies of Quiche my ass meet Mateo Simo. He’s what you call someone that has created his own path and down plays his accomplishments. The standards of our industry can create a lot of self doubt. Tune in to this weeks episode of an inspirational story that Mateo is living.

Have you ever wondered why truffles are so expensive?? Where do they come from, how do they get here? What do they cost AND how do you even eat them?