Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies

My man behind the line, Chef Duane Nutter joins me on this episode as we throwback to our old - much younger - days in the kitchen together. We learned so much and have taught each other even more in the last 20 years.

It's an honor to host Southern cuisine's true queen - Chef Mashama Bailey.

While taking French classes at the University of California-Berkeley, Whitney Otawka responded to an ad for a waitress position at a local French creperie.

“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author.

There's a brand new cookbook out in the world today, and it's about the regional distinctions and new influences that make up the changing face of Southern cuisine.

Eddie Hernandez, a native of Monterrey, Mexico, is a former drummer who aspired to be a rockstar. He grew up loving the vegetables his grandmother, who owned restaurants and bars, cooked.

Considering the inspired plates leaving Chef Blake Hartwick’s kitchen, it’s only fitting Bonterra Dining & Wine Room is housed in what used to be a Methodist Church.

Award-winning writer, editor, cookbook author Raquel Pelzel talks her new book Toast and the international evolution of this perfect dish. Then, we'll welcome Lynne Ryan, friend to star chefs and a chef herself.