Podcast
Culinary Now Podcast
Hosted by Culinary Now Podcast · EN
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: culinarynowpodcast@gmail.com
Instagram: @culinarynowpodcast
13episodes
Episodes
Newest firstAll episodes
Ancient Grains v. Big Wheat
2d ago00:44:45Tap to summarizeBread 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.
Transcribe →What's Hot 2026
Apr 1700:35:19Tap to summarizeJaime 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.
Transcribe →National Nutrition Month
Mar 1800:31:54Tap to summarizeJaime 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.
Transcribe →Happy 100th episode!
Feb 2700:55:31Tap to summarizeJaime 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.
Transcribe →The Evolution of Campus Dining
Jan 1000:38:56Tap to summarizeJaime 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!
Transcribe →Coming back for seconds with Rick Allaire
Dec 1600:41:33Tap to summarizeJaime 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.
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Who to cook for: Michelin comes to Boston with Chris Coombs
Nov 2600:34:58Tap to summarizeJaime 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.
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Food IS Political with David Dadekian
Nov 300:27:04Tap to summarizeJaime and Matt connect with Eat Drink RI founder David Dadekian to dive into the history and necessity for food assistance programs like SNAP. This conversation proves that food is (unfortunately) political and why feeding people should never be a question, rather an obligation.
Transcribe →Find, Forage, Hunt & Grow with Matt Welsch
Oct 3100:40:07Tap to summarizeJaime and Matt connect with chef Matthew Welsch to talk all things Appalachia cooking. From frog legs to vinegar pie, the chefs cover a lot of ground proving that every dining experience is an opportunity to learn and that anyone new is just a friend you haven't met yet!
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BBQ is just an idea with Greg DeFranco
Oct 1700:41:54Tap to summarizeMatt connects with chef de cuisine at Palmira BBQ, Greg DeFranco to talk whole hog, how he got into BBQ and why bringing new flavors to the table matters.
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