Chef and Restaurateur: Thomas Keller

Kettle Chips: Cameron Healy. The Wild Bet That Made a BrandMost founders expand the “right” way: local → regional → national → international.Cameron Healy totally skipped the “national” part. When Kettle Chips was still an upstart regional brand, Cameron made a move that seems al ...  Show more

Today’s callers: Jess from Washington seeks counsel on structuring a collaboration between her sympathy cards company and a pet products brand. Then, Caroline from Colorado wonders if she should build an in-house production team or outsource manufacturing for her decorative garla ...  Show more

Raised in Simsbury, CT, Jeff Lizotte is a Cornell graduate whose culinary résumé includes experience at David Bouley's Danube and Eric Ripert's Le Bernardin in New York City. During two years in France, he worked for Bordeaux's La Tupina and the Michelin-starred La Bastide St. An ...  Show more

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In this fast-paced episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Solemann Haddad, a 27-year-old self taught chef patron of the acclaimed ...

Working as a chef can be creative and rewarding when people love your food, but it can also be demanding, requiring long and antisocial hours. In this programme we hear about the highs and lows of working in some of the world’s best kitchens, and why it ultimately isn’t right for ...  Show more

The Bear is often praised for how accurately it portrays restaurant culture, and for that, you have Courtney Storer to thank. Storer spent years working in the kitchens of famed spots like Verjus and Animal and eventually became the culinary director for the Los Angel ...