Jaime and Matt connect with long-time Boston chef Chris Coombs to talk about the recent designations issued by the Michelin Guide in Boston. The chefs dive into the reason the guide came to Boston, its impact on food tourism and what chefs in the city do next.

Jaime and Matt connect with Eat Drink RI founder David Dadekian to dive into the history and necessity for food assistance programs like SNAP. This conversation proves that food is (unfortunately) political and why feeding people should never be a question, rather an obligation.

Jaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every dining experience is an opportunity to learn and that anyone new is just a friend you haven't met yet!

Matt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.

Jaime and Matt connect with chef Chris Piro - founder of the Again Foundation to talk mentorship, the state of fine dining and why the human ingredient may just be the most important.

Jaime and Matt sit down with Grammy nominated musician Taylor Hanson to talk about his passion for combating food insecurity through community organizing and perseverance.

Join Jaime and Matt as they sit down with fermentation expert Robert Aguilera to explore the fascinating world of enzymes, cultures, and the elusive sensory experience known as Kokumi. Discover how mastering these elements can elevate flavor, deepen emotional connections at the table, and empower chefs to guide their guests through more meaningful, memorable dining experiences.

Matt connects with Butcher Solutions CEO, Sierra Jepsen to talk all things meat science and how butcher education can make significant change within the food service industry.