Culinary Now Podcast

Mar 12 2025 88 ep. 38 mins 19

Culinary Now Podcast artwork

Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion.

Jaime and Matt are Associate Professors at Johnson & Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation.

Contact: [email protected]

Instagram: @culinarynowpodcast

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Realities of the Restaurant Business

Mar 12 2025 33 mins

Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025.

What the Duck!

Feb 26 2025 27 mins

Jaime and Matt sit down with Joe and Michael Jurgielewicz aka Tasty Duck to talk about duck farming and how duck has endless possibilities for chefs looking to elevate their game.

The making of a teacher with Max Manning

Jan 31 2025 32 mins

Jaime and Matt connect with Chef and Associate Instructor Max Manning to talk about shifting from industry to teaching. The chefs dive into the importance of flexibility with curriculum and how to education has shifted, requiring a more nimble approach to classroom management.

Bring on the ZA! with Cassie Rehm

Jan 24 2025 31 mins

Jaime connects with bread head Cassi Rehm to talk all things pizza. From sauce to style, the chefs get into it all talking about what makes the perfect pie. https://magicmind.com/CNPODJAN?

What's Hot 2025

Jan 16 2025 34 mins

Jaime and Matt talk trends for 2025. Listen in to see what to find on menu and kitchen tables this year.

Creating consistency with Dan Lessem from Rational

Jan 10 2025 44 mins

Jaime and Matt connect with chef Daniel Lessem to talk all things technology in the kitchen. Focusing on Rational's evolution of the combi and beyond, the chefs talk about how tech can make our jobs easier and more productive.

What cures you with Dan Bazzinotti

Dec 19 2024 24 mins

Jaime and Matt connect on campus with chef Dan Bazzinotti to talk about his journey to becoming a JWU faculty member and how Charcuterie might be the perfect medium to teaching young minds.

Mushroom madness with Christine Gagnon

Nov 22 2024 39 mins

Jaime and Matt connect with founder of the Uncanoonuc Mushroom Foraging company and New Hampshire Mycological Society, Christine Gagnon to talk all things shrooms! From basic ID to what not to eat, Christine shares her insight and passion for all things wild mushrooms.t Want to learn more. Join us at the JWU FiT Symposium where Christine will be leading a class on mushroom ID, food

The leadership blueprint with Gabriel Key

Nov 08 2024 41 mins

Jaime and Matt connect with Gabriel Key to unpack what being a leader in food means today. The chefs dive into how history and pop culture impact our ability to truly evolve as an industry.

Sustainability shouldn't be scary

Oct 22 2024 30 mins

Jaime and Matt connect with Made to Sustain founder, Kelly D'Amico to talk about why being more sustainable is easier than you think and what's stopping us from truly adopting this path as the norm.