Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration Podcast Por Jody O'Malley Kirstie Herbstreit and Amy Schlueter with Cooking Tips Recipes and Kitchen Inspiration arte de portada

Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration

Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration

De: Jody O'Malley Kirstie Herbstreit and Amy Schlueter with Cooking Tips Recipes and Kitchen Inspiration
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Welcome to Chef Over Your Shoulder! Chef Over Your Shoulder is a podcast about the connections we make through cooking. Professional chefs Jody O'Malley and Kirstie Herbstreit team up with burn-to-the-bottom-of-the-pan expert Amy Schlueter to demystify the kitchen and bring back the joy of cooking and connecting...without the pressure. It’s not about becoming a gourmet chef. It’s about why food matters in the first place, because it brings people together. Each episode is filled with cozy stories, nostalgic family recipes, kitchen tips, helpful recommendations, and a lot of laughter. Every conversation feels like a visit with friends, comforting, funny, and candid. Subscribe, follow or download an episode today and start making connections, one easy, imperfect, and delicious step at a time.51403cb0-a797-11f0-a621-a33f7c6993b3 Arte Comida y Vino Economía Gestión y Liderazgo Liderazgo
Episodios
  • How to Cook Fish at Home: Salmon, Tuna, Quitting the Kitchen and Maple Syrup | Cooking Tips, Recipes & Kitchen Inspiration

    How to Cook Fish at Home: Salmon, Tuna, Quitting the Kitchen and Maple Syrup | Cooking Tips, Recipes & Kitchen Inspiration
    Mar 18 2026

    Today, we are tackling the episode that some of our listeners have specifically requested…how to cook fish.


    Now, before Jody and Kirstie walk me through pan-seared salmon, poached fish, and why a scorching hot pan is my new best friend, I have a brand new fail that I have been waiting to share with Jody and Kirstie. It involves maple syrup and a microwave. And Jody shares with us how she’s quit the kitchen. You won’t want to miss that story.


    We do get around to fish, and our chefs have great tips and tricks to share. From where and how to buy really good fish when you live nowhere near an ocean, pan vs oven and why tuna might be the easiest fish to cook.


    Jody and Kirstie share memories of fishing as kids and learning to cook their first fish fry, and introduce us to their “pancake method,” so you stop stressing about when to flip your fish. By the end, I am genuinely excited to pan sear salmon at home and to try their famous Newfoundland cod fish tacos that come together in under 30 minutes.


    If fish has always felt like a restaurant only order for you, this episode will change that. You will walk away with simple, tested techniques, a little science, and a lot of reassurance that everyone can cook fish in their own kitchen.


    Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.


    Links and Resources

    Fish Tacos Podcast Episode

    Homemade Tartar Sauce: A Classic with Endless Possibilities

    Fish Tacos That Impress

    Grilled Fish 101: Best Chef Tips for BBQ Fish Perfection!

    Beer Battered Fish & Chips: A Crispy Classic for Good Friday (or Anytime)

    Pan-Seared Salmon Made Perfect | Chef-Approved Method (in 20 Minutes!)

    Miso-Glazed Salmon Bowls!


    Connect with us!

    The Culinary Studio Website

    The Culinary Studio Instagram

    Amy Schlueter Instagram

    The Culinary Studio Facebook

    The Culinary Studio TikTok
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    37 m
  • Beyond Taco Tuesday: Real Mexican Cooking at Home | Cooking Tips, Recipes & Kitchen Inspiration

    Beyond Taco Tuesday: Real Mexican Cooking at Home | Cooking Tips, Recipes & Kitchen Inspiration
    Feb 25 2026
    Today, we are talking about Mexican food. And if you are anything like me, Mexican food at home pretty much means ground beef, packaged taco spice, and that yellow box of taco shells. Sound familiar?Well, today, Jody and Kirstie are taking us on a full culinary adventure, and we are reinventing Taco Tuesday for good. We talk about an easy, delicious homemade spice blend that replaces that dusty little packet forever. Jody and Kirstie also share their favourite guajillo chili sauce, which Kirstie says makes her feel genuinely rich as a human when she has it stocked in her freezer. And yes, we absolutely talk tacos, but we talk about so much more than that such as the art of taco garnishes, a rice bowl revelation that I honestly cannot wait to try and taco neck. This episode is going to change the way you think about Mexican food at home. And I promise you, it is way easier than it sounds. In This Episode:Stir-fry follow-up: Amy reports back on her stir-fry success from the previous episode, including the baking soda trick.Mexican food in Canada: Why Mexican cuisine deserves so much more credit than fast food and Taco Tuesday.The baking soda secret: Dissolve one teaspoon of baking soda in one tablespoon of water, mix it into your raw ground beef before browning, and the result is incredibly tender, flavourful meat.Homemade taco spice: Skip the packet. Chilli powder, cumin, and cinnamon are already in your pantry.Corn tortillas vs. flour tortillas: Why warming your tortilla matters, and where to buy the good ones.Guajillo chili sauce: A foundational sauce you can use in chilaquiles, pozole, enchiladas, crema, and braises. It also freezes beautifully.Hominy: What it is (a large, starchy, white corn kernel), where to buy it (canned, just like beans), and how it transforms a pozole.Pozole: A rich, meaty stew that is a special occasion staple in Mexican cooking.Birria tacos: Slow-braised, shredded beef tacos served with a cup of broth for dipping. A morning taco tradition.Chilaquiles: The dream Mexican breakfast of tortilla chips simmered in salsa, topped with fried eggs and queso fresco.La Costena beans: A pantry staple worth knowing. Heat with garlic, cumin, and a squeeze of lime.Building the perfect taco: Less meat than you think, more garnishes than you imagined. Cabbage, crema, salsa, cilantro, queso fresco.The rice bowl revelation: Your taco garnishes fall onto a bed of rice. That is not a mistake. That is a third course.Fish tacos: Baked cod with a spice paste and simple garnishes. Fast, fresh, and doable at home.Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure. Links and ResourcesGuajillo Chilies: Easy tips to Start Cooking with Dried Chilies!Chilaquiles Rojos: A Classic Mexican Breakfast Made at HomeLa Costena BeansFish Tacos That Impress (in 30 Minutes or Less!)Easy Mexican Chicken PozoleConnect with us!The Culinary Studio WebsiteThe Culinary Studio InstagramAmy Schlueter InstagramThe Culinary Studio FacebookThe Culinary Studio TikTok
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    32 m
  • Stir-Fry Masterclass: Easy Homemade Sauce and The Art of Restraint | Cooking Tips, Recipes & Kitchen Inspiration

    Stir-Fry Masterclass: Easy Homemade Sauce and The Art of Restraint | Cooking Tips, Recipes & Kitchen Inspiration
    Feb 11 2026

    Is your homemade stir-fry lacking that special something? Do your vegetables turn out soggy instead of crisp? In this episode, Jody, and Kirstie break down the science and the art of the perfect stir-fry.


    Our chefs share an easy four-ingredient sauce that is infinitely better than anything you can buy in a bottle. We also discuss why you should not cook all your vegetables at the same time and a secret technique called velveting.


    You will not believe how simple it is to achieve that authentic restaurant flavour at home. It just requires a little bit of knowledge and a little bit of restraint.


    In This Episode, You Will Learn:

    • The 4-Ingredient Magic Sauce: Why you should stop buying pre-made stir-fry sauces. The chefs share their "golden ratio" ingredients: Shaoxing cooking wine, Oyster sauce, Soy sauce, and Sesame oil.
    • The Art of Velveting: Jody explains the science behind using baking soda (not baking powder!) to change the pH of meat. This prevents tight protein bonds and results in that tender, silky texture you love in restaurant dishes.
    • The Dance of the Wok: Why you must cook ingredients separately. We discuss managing heat and why treating your vegetables like they are in a "cold plunge" results in a soggy disaster.
    • Wok Hei: Understanding the "breath of the wok" and whether you actually need a carbon steel wok to make a great meal.
    • Restraint in the Kitchen: Why choosing just two or three vegetables is better than using everything in your crisper drawer.


    Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.


    Links and Resources

    Forequarter Butcher Shop

    Easy Beef & Broccoli Stir Fry – Better Than Takeout

    Mastering the Stir-Fry: Cashew Chicken Stir-Fry (Faster than Take-Out!)

    Beyond the Recipe: Why Chefs Jody and Kirstie are Obsessed with Cookbooks

    The Wok by J. Kenji López-Alt


    Connect with us!

    The Culinary Studio Website

    The Culinary Studio Instagram

    Amy Schlueter Instagram

    The Culinary Studio Facebook

    The Culinary Studio TikTok
    Más Menos
    29 m
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