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Artwork for Ingredient Insiders: Where Chefs Talk

Ingredient Insiders: Where Chefs Talk

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

PublishesWeeklyEpisodes146Founded4 years ago
Number of ListenersCategories
FoodArts

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Artwork for Ingredient Insiders: Where Chefs Talk

Latest Episodes

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

Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to ... more

We continue the west coast tour with a stop in beautiful Healdsburg, California, to speak with the legendary Chef Charlie Palmer about beef!Recording from Dry Creek Kitchen, Chef takes us through his culinary journey from running from one shift to an... more

Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned​ dairy compan... more

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Recent Guests

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
Harris Heckelman
Executive Vice President of the Chefs' Warehouse protein division
Chefs' Warehouse
Episode: (From The Vault) Beef: Chef Charlie Palmer & Allen Brothers
Dan Richer
Chef and owner of Razza Pizza Artigianale
Razza Pizza Artigianale
Episode: (From The Vault) Tomatoes: Chef Dan Richer & Mutti Pomodoro
Kim West
Senior Director of Sales for Mutti Tomatoes USA
Mutti Tomatoes
Episode: (From The Vault) Tomatoes: Chef Dan Richer & Mutti Pomodoro
Melissa Clark
Prolific cookbook author and food writer for The New York Times.
The New York Times
Episode: (From The Vault) Salt: Melissa Clark and Jacobsen Salt

Hosts

John Magazino
Co-host, engaging with top chefs about their culinary stories and sourcing philosophies.
Andrea Parkins
Co-host, contributing to discussions on ingredient sourcing and culinary creativity in the kitchen.

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 Statesa month 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 Statesa month 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.

Many reviews highlight the great chemistry and expertise of hosts, making for enjoyable listening experiences.
The podcast is praised for inspiring listeners to explore new ingredients and culinary techniques, boosting their confidence in cooking.
Overall, it is seen as a top-notch source of culinary knowledge that is accessible to both chefs and food enthusiasts.
Listeners appreciate the informative and engaging storytelling that brings culinary ingredients to life.

Chart Rankings

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

Apple Podcasts
#177
United States/Arts/Food
Apple Podcasts
#249
Australia/Arts/Food
Apple Podcasts
#138
Philippines/Arts/Food
Apple Podcasts
#164
Chile/Arts/Food
Apple Podcasts
#176
Netherlands/Arts/Food
Apple Podcasts
#219
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
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Professions
Age Range
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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?

A unique culinary exploration unfolds through conversations with renowned chefs and food producers as they share insights into sourcing quality ingredients that inspire their kitchens. With a focus on both the artistry and cultural significance of food, discussions range from the history of iconic ingredients to personal anecdotes from the chefs' culinary journeys. Notably, the engaging dynamic between the hosts and their guests creates an inviting atmosphere for food enthusiasts, chefs, and anyone looking to deepen their understanding of the culinary world.

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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. The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
2. She's My Cherry Pie
3. Special Sauce with Ed Levine
4. Food with Mark Bittman
5. Radio Cherry Bombe

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

Ingredient Insiders: Where Chefs Talk launched 4 years ago and published 146 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. Michael White
2. Michael Jalilian
3. Carolina Ambrosini
4. Deb Funk
5. Charlie Palmer
6. Harris Heckelman
7. Dan Richer
8. Kim West

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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