Jaime and Matt connect with Chef Robert Dumas to discuss his work at Paul Smith’s College and his passion for outdoor cooking in the Adirondack Mountains. The conversation highlights the skills needed to thrive in the outdoors and reveals why mise en place remains one of the most powerful tools for cooking well, no matter the setting.

Jaime and Matt sit down with Bridget Hegarty, Director of Public Health at Amtrak, to explore the recent Cyclospora outbreak and its implications for consumer dining behaviors. Together, they discuss the challenges foodservice operators face when sourcing and serving produce linked to foodborne illness outbreaks, and examine how chefs can strengthen food safety practices, make informed purchasing decisions, and help protect public health while maintaining consumer confidence.

Jaime and Matt connect with Dr. Kelly Cleary of FARE to unpack the emergence of Alpha-gal syndrome and its growing impact on chefs, restaurants, and menu development around the world. The conversation explores the challenges of accommodating evolving food allergies, practical strategies for creating safe dining experiences, and why allergen awareness is becoming an essential culinary skill. The chefs also discuss food allergy best practices and how chefs who fully embrace allergen management can elevate hospitality, build guest trust, and create exceptional dining experiences for every customer.