Matt sets up camp at the annual Chef Culinary Conference at the University of Massachusetts Amherst, sitting down with presenters and staff to unpack what it takes to execute an event of this scale. What emerges is a deeper story—one where the ideas shared reach far beyond Central Massachusetts, contributing to meaningful change across the food system.

Bread Guru Jeff Alexander stops by to chat with the chefs about all things ancient grains. From how to replace in traditional recipes to creating more awareness on the numerous benefits associated with these old but incredibly unique grains.

Jaime and Matt talk trends for 2026. The chefs recorded this earlier in the year. Are their predictions taking shape or did they completely miss the mark? Take a listen and find out.

Jaime and Matt connect with JWU Dietetic Students to discuss the four unique themes of National Nutrition Month, learning more on how the future generation of healthy food experts approaches coaching towards positive food habits.

Jaime and Matt celebrate their 100th episode by having their first guest, chef Maura Metheny interview them. The chefs go all over the map with this one so tune it for a great conversation.

Jaime and Matt connect with Nico SanFilippo and Kirby Dorius to talk all things campus dining - From challenges to successes, the chefs dive into how finding the right people and being nimble can make campus dining truly reflect what your space and students need!

Jaime and Matt connect with Metacom Kitchen chef Rick Allaire to talk about his journey opening, closing and reopening his flagship eatery in Warren, RI. The chefs talk about team culture, workplace efficiencies and how seasonality and respect for ingredients is critical to growth in the kitchen.

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.