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Artwork for Ingredient Insiders: Where Chefs Talk

Ingredient Insiders: Where Chefs Talk

The Chefs' Warehouse
Bazzini
Pecorino Romano
Dried Fruits
Cashew
Almond
Peanut
Cacio E Pepe
Tabasco
French Butter
Walnut
Cacao Powder
Gourmet Nuts
Roman Cuisine
Italian Cuisine
Culinary Arts
Tabasco Peppers
Mcilhenny Company
Hot Sauce
Chefs' Warehouse
Isigny Sainte-Mère

Inside the minds of the world’s top chefs and how they source the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers.

PublishesWeeklyEpisodes149Founded4 years ago
Number of ListenersCategories
FoodArts

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Artwork for Ingredient Insiders: Where Chefs Talk

Latest Episodes

Join us on this episode of Ingredient Insiders as we dive into the world of nuts with a true industry maven, Rocco Damato, the CEO of Bazzini Nuts. In this nutty adventure, we explore the rich history of Bazzini Nuts, discovering the company's roots ... more

We continue our California tour in San Francisco to speak with Liz Prueitt about all things honey! Fresh off the 20-year anniversary since starting Tartine, Liz brings us inside her decades-long journey in the bread and pastry world, her father’s bee... more

Truffles are a rare and prized ingredient. They can be described as having a powerful aroma, euphoric smell and intoxicating flavor. This season in particular, truffle prices are skyrocketing. Rowan Jacobsen, author of "Truffle Hound: On the Trail of... more

Up until 20 years ago, caviar was a wild and highly prized delicacy from the beluga, sevruga or osetra species of sturgeon. But in recent years, caviar is sustainably farmed, resulting in a high-quality delicacy that has increased in demand, allowed ... more

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Recent Guests

Liz Prueitt
Founder and creator of Tartine Bakery
Tartine Bakery
Episode: (ININ Holidays) Honey: Liz Prueitt & Savannah Bee Company
Ted Dennard
Founder of Savannah Bee Company and experienced beekeeper
Savannah Bee Company
Episode: (ININ Holidays) Honey: Liz Prueitt & Savannah Bee Company
Rowan Jacobsen
Food journalist and author of Truffle Hound
Episode: (From The Vault) Truffles: Food Journalist Rowan Jacobsen & Sabatino Truffles
Federico Balestra
Founder of Sabatino Truffles USA
Sabatino Truffles
Episode: (From The Vault) Truffles: Food Journalist Rowan Jacobsen & Sabatino Truffles
Michael White
Renowned chef, known for his expertise in pasta making and Italian cuisine
Lido Restaurant at Four Seasons Surfside
Episode: (From The Vault) Caviar: Chef Michael White & Sasanian Caviar
Michael Jalilian
Founder and CEO of Sasanian Caviar
Sasanian Caviar
Episode: (From The Vault) Caviar: Chef Michael White & Sasanian Caviar
Carolina Ambrosini
National sales manager at Sasanian Caviar
Sasanian Caviar
Episode: (From The Vault) Caviar: Chef Michael White & Sasanian Caviar
Deb Funk
Vice President of the Americas at AA Co, which produces Westholme Wagyu
AA Co
Episode: (From The Vault) Brisket: Chef Burt Bakman & Westholme Wagyu
Charlie Palmer
A legendary chef and founder of the Charlie Palmer Collective
Charlie Palmer Collective
Episode: (From The Vault) Beef: Chef Charlie Palmer & Allen Brothers

Hosts

John Magazino
Host and Co-Host of a show that explores the culinary world and ingredient sourcing through insightful conversations with leading chefs and food makers.
Andrea Parkins
Co-Host of a show that delves into the world of chefs and the ingredients that inspire their culinary creations.

Reviews

4.9 out of 5 stars from 108 ratings
  • The Vault episodes

    I love the show but I really dislike when you do the vault episodes. Especially since there have been two episodes about tomatoes in the last 3 weeks!

    I'd you can't put out an episode every week, fine. But stop reposting old content. It's a sure fire way to get me to unsubscribe.

    Apple Podcasts
    3
    OhAdam314
    United States2 months ago
  • More producers

    Really enjoy the pod, but feel like it would much more authentic and enjoyable if there were actual producers instead of distributors on the show for interviews. Get more farmers and ranchers. The people putting in the blood, sweat and tears, not a “3rd generation lamb distributor”

    Apple Podcasts
    4
    sugartop212
    United States2 months ago
  • Do they even prep for this?

    Just feelings like they are worrying about all the wrong things.

    Apple Podcasts
    1
    Notdbest21
    United States3 months ago
  • 5 star

    Obsessed with this podcast!!!! Love every minute of your episodes!👏👏👏

    Apple Podcasts
    5
    Redondo Beach surf girl
    United States2 years ago
  • Great podcast if you love to cook or eat

    Very cool concept to go deep on singular ingredients. Take a listen, you’ll learn something and get inspired.

    Apple Podcasts
    5
    RockvilleBenny
    United States2 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Some audience members express a desire for more diverse guest backgrounds rather than focusing solely on distributors.
Listeners appreciate the engaging insights into high-quality ingredients and culinary culture.
The hosts are noted for their charisma and knowledge, fostering an enjoyable listening experience.
Many listeners are inspired by the passion of chefs and the culinary expertise shared in each episode.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#105
United States/Arts/Food
Apple Podcasts
#168
Philippines/Arts/Food
Apple Podcasts
#245
Hong Kong/Arts/Food

Talking Points

Recent interactions between the hosts and their guests.

(From The Vault) Beef: Chef Charlie Palmer & Allen Brothers
Q: What are the most commonly recognized grades of beef by USDA?
USDA Prime, Upper Choice, Choice, Select, and then Null Roll Ungraded are the recognized grades.
(From The Vault) Beef: Chef Charlie Palmer & Allen Brothers
Q: What is the difference between wet aging and dry aging beef?
Wet aging involves keeping the meat in a cryovac bag for several weeks to increase tenderness, while dry aging involves hanging the meat in a controlled environment to develop flavor.
(From The Vault) Beef: Chef Charlie Palmer & Allen Brothers
Q: How did the decision to come to California change the way you cook?
It broadened his horizons, allowing for true farm-to-table experiences, where ingredients are brought directly from local producers.
(From The Vault) Beef: Chef Charlie Palmer & Allen Brothers
Q: What brought you to California in 2006?
Charlie Palmer moved to California to raise his kids in a rural environment, seeking a broader culinary landscape in the wine country.
(From The Vault) Brisket: Chef Burt Bakman & Westholme Wagyu
Q: What was it like for you to ditch a conference to pursue barbecue?
It was liberating, and that day I decided to prioritize my love for barbecue over business obligations.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Ingredient Insiders: Where Chefs Talk

What is Ingredient Insiders: Where Chefs Talk about and what kind of topics does it cover?

This show takes listeners on an engaging culinary journey exploring the stories behind quality ingredients through conversations with renowned chefs and food producers. Topics frequently discussed include sourcing high-quality ingredients like caviar, brisket, and tomatoes, as well as insights on the culinary arts that breathe life into these ingredients. The hosts showcase personal anecdotes from guests who share their culinary journeys and the cultural significance of the foods they discuss, making it a unique space for food enthusiasts looking to deepen their understanding of food sourcing and preparation. Listeners can expect a rich blend of insights about food ethics, innovative cooking techniques, and the passion that drives culinary ... more

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Which podcasts are similar to Ingredient Insiders: Where Chefs Talk?

These podcasts share a similar audience with Ingredient Insiders: Where Chefs Talk:

1. Christopher Kimball’s Milk Street Radio
2. Food Network Obsessed
3. She's My Cherry Pie
4. Food with Mark Bittman
5. Good Food

How many episodes of Ingredient Insiders: Where Chefs Talk are there?

Ingredient Insiders: Where Chefs Talk launched 4 years ago and published 149 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

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What guests have appeared on Ingredient Insiders: Where Chefs Talk?

Recent guests on Ingredient Insiders: Where Chefs Talk include:

1. Liz Prueitt
2. Ted Dennard
3. Rowan Jacobsen
4. Federico Balestra
5. Michael White
6. Michael Jalilian
7. Carolina Ambrosini
8. Deb Funk

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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