In the Weeds Podcast with Chef Spike Mendelsohn

Chef Amanda Freitag: From Burning Out to Leveling Up, She's Resilient AF

Amanda Freitag, Spike Mendelsohn — Tue, 18 Nov 2025 11:00:00 +0000

Chef Amanda Freitag didn’t just survive the old-school New York restaurant gauntlet — she thrived in it. From chaotic Jersey banquet halls to the CIA to butchering fish in the Florida Keys, she built her craft the hard way: station by station, burn by burn. She came up through Verbena, Vong, Gusto, and the legendary Harrison, shaping a cooking voice pulled from Thai flavors, Mediterranean markets, and a whole lot of late-night chef culture.

In this episode, Amanda and Spike trade stories from their Tribeca days — duck-fat fries through the back door, mushroom guys showing up mid-service, saffron hustlers with dreads, and kitchens that ran on adrenaline and a thousand covers.

She talks burnout, reinvention, Iron Chef prep disasters, female leadership before it had a label, why chaos feels like home, and how TV became the unexpected next act.

It’s a deep dive into the craft, the grind, the heartbreak, and the strange comedy of becoming a chef in a city that never lets you coast.

On The Menu This Episode:

Growing up in a loud, food-centric Jersey family where the answer to everything was “you should probably eat something.”
Falling in love with restaurant chaos at 15: banquet halls, bar menus, and surviving the subculture.
Discovering the CIA thanks to her home-ec teacher, and entering a male-dominated kitchen world as one of the few women in her class.
Early NYC grind: Vong with Jean-Georges — French technique meets Thai flavors and a fish sauce education.
Butchering fish in the Florida Keys, getting hazed out of her chef whites, and realizing shorts were mandatory.
Verbena and Diane Forley: six years of seasonal cooking, Union Square Greenmarket runs, making bread, ice cream, everything from scratch.
A life-changing stage at L’Arpège in Paris — empty walk-ins, live frogs, and purveyors knocking at the back door.
Building the Harrison back to a two-star restaurant and creating cult classics like duck-fat fries and octopus with feta.
Chef-world nightlife: Blue Ribbon at 3AM, saffron dealers interrupting service, chefs hopping between each other’s doors.
Burnout, Brooklyn, hiding out, and learning what kind of chef she actually wanted to be.
The Empire Diner rollercoaster: red flags, Americana dreams, chaos magnets, and walking away on her own terms.
How Iron Chef America really worked — the practice, the last-minute sous chef disaster, and the chaos the producers never warned you about.
Why TV became the unexpected “restaurant after restaurants” — and why Easy AF is her true love letter to home cooks.

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Events DC is the official convention and sports authority for the District and a key player in making some of DC’s most exciting events and experiences happen. From world-class sports to cultural festivals and everything in between, they help power the energy of the city. Visit eventsdc.com to see what they are cooking up!

DC Central Kitchen is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. The organization provides hands-on culinary job training for individuals facing high barriers to employment while creating living wage jobs and bringing nutritious, dignified food where it is most needed. To learn more, please visit dccentralkitchen.org

Chef Rose Previte: No White Plates, No Rules, All Heart

Rose Previte, Spike Mendelsohn — Tue, 11 Nov 2025 11:00:00 +0000

Restaurateur, chef, and experience-architect Rose Previte doesn’t just run restaurants—she builds worlds. The creative force behind Compass Rose, Maydān, and the new Maydān Market in LA joins Spike to talk about crafting spaces that connect people through fire, flavor, and story.

From convincing Georgian ambassadors she wasn’t a spy to fighting neighborhood boards for her liquor license, Rose shares how she turned her Sicilian-Lebanese heritage and global travels into one of DC’s most distinctive culinary voices. This episode dives into identity, hospitality, and the art of creating places that feel like home—filled with the warmth of oak smoke and za’atar.

On The Menu This Episode:

– The small Sicilian village where everyone shares Rose’s last name

– Growing up Lebanese and Sicilian in small-town Ohio with homemade sausage in the basement

– Convincing a Georgian ambassador she wasn’t a spy while trying to import cheese

– Why Compass Rose was born on a Trans-Siberian train ride

– The fight to open her first restaurant (and win a liquor license battle with angry neighbors)

– Building Maydān around live fire and learning to let the flames lead

– Why she’s reclaiming the word “chef” for the women who taught her to cook

– The origin of “No White Plates” and designing experiences instead of perfect plating

– Opening Maydān Market in LA and bringing her gathering-place philosophy west

– Finding connection, identity, and purpose through food, travel, and story

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Chefs Bryan and Michael Voltaggio: Two Brothers, One Grind, Zero Shortcuts

Bryan Voltaggio, Michael Voltaggio, Spike Mendelsohn — Tue, 4 Nov 2025 11:00:00 +0000

Today we're not just plating one powerhouse chef — we’ve got two. The Voltaggio Brothers sit down with Spike for an episode layered like a perfect terrine: humble beginnings, razor-sharp sibling banter, Michelin-level intensity, and true DMV loyalty.

From banging pans in a Holiday Inn kitchen at 14 to chasing greatness across New York, West Virginia, California & back home, Bryan and Michael break down what it really takes to rise from busboy to industry icon. They talk family dinners as religion, working 100-hour weeks, learning luxury through hospitality, fabricating deer on porches to pay rent, Michelin highs, leadership lessons from Charlie Palmer, and why home — and mom’s meatballs — still matter.

If you love chef origin stories with grit, humor, and brotherly smoke, tuck in. This one cooks.

What’s On the Menu This Episode:

Origins & Upbringing

Grew up in Frederick, Maryland — blue-collar roots, tight family table
First jobs in a Holiday Inn kitchen — busboys turned cooks by necessity
Dinner at home was sacred — mom in the apron, family around the table

Two Paths, One Hunger

Bryan heads to Culinary Institute of America
Michael earns stripes at the Greenbrier apprenticeship
One chasing prestige, the other chasing survival — same fire either way

New York Grind

Sleep-deprived, broke, bunk beds in Chinatown
Early mornings, late nights, learning luxury by cooking for it
Burn the fingertips, bruise the ego, sharpen the knives

Craft, Competition & Michelin Moments

California kitchens & Napa stage work
Michael earns a Michelin star at 26
Bryan opens Charlie Palmer Steak DC and lays foundation for his own empire
Sibling support with a side of rivalry — iron sharpens iron

Roots + Return

Coming home to the DMV
Dinner with mom still brings critiques and joy
Proof you can build the world and still know where you came from

Life Beyond the Line

From chefs to operators, mentors, fathers, founders
Entrepreneurs who learned the hard parts: payroll, ice machines, broken dreams, rebuilt visions
Respect for hustle, respect for struggle, respect for each other

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Chef Chad Rosenthal: The Smoke, The Strip & The Story In Between (plus a side of warm nuts)

Chad Rosenthal, Spike Mendelsohn — Tue, 28 Oct 2025 10:00:00 +0000

From slinging ribs in the Philly suburbs to beating Bobby Flay on national TV, Chef Chad Rosenthal has built a career on smoke, soul, and a stubborn refusal to take himself too seriously. In this episode of In The Weeds, Spike and Chad trade stories about the unglamorous grind behind the grill—barbecue battles, burnt ends, kosher competitions gone sideways, and why Chad finally walked away from the pit. They talk about art school detours, the Memphis rub that changed his life, and the fine line between “hospitality nerd” and “fried-chicken lord.” It’s chef-world honesty at its funniest and most unfiltered—equal parts heart, hustle, and humor.

Episode Notes

-Chef Chad Rosenthal is a self-taught Philly native whose barbecue roots run deep—from backyard experiments to Beat Bobby Flay champion.

-Spike and Chad swap stories about The Bear, Iron Chef, and culinary TV chaos.

-Chad explains how fine-arts school (and a giant papier-mâché sperm) somehow led him to opening restaurants like The Lucky Well and Mary in Ardmore.

-A deep dive into Memphis-style ribs, dry rubs, and why “room-temperature nuts” belong in culinary history.

-Barbecue purism, kosher cook-offs, and the “Chicken Strip Club” at Mary—yes, that’s a thing.

-Reflections on burnout, fun in the kitchen, and why good food should always come with a good laugh.

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Salt of the Earth: From Puffins to Pure Flakes with Gísli Grímsson of Saltverk

Gisli Grimsson, Spike Mendelsohn — Tue, 21 Oct 2025 10:00:00 +0000

This week on In The Weeds Podcast, Spike sits down with Gísli Grímsson — chef, storyteller, and sustainable saltmaker from the wild Westfjords of Iceland. From a childhood spent on remote puffin islands to hand-harvesting geothermal sea salt, Gísli’s journey is one part island resilience, one part culinary innovation, and entirely fascinating.

They dive deep into Icelandic traditions — puffin hunting with lacrosse-like sticks, fermented fries in Copenhagen, and how geothermal power fuels both homes and Saltverk’s evaporation tanks. Gísli explains how Iceland’s untouched nature and ancient energy sources shape the cleanest, most sustainable sea salt on earth — salt so pure, it’s found on plates at NOMA and the best home kitchens from Reykjavík to D.C.

Spike and Gísli swap stories from back-of-house chaos to volcanic landscapes, talk about how kitchens have changed from “violent” to “visionary,” and laugh through tales of lava salts and late-night Icelandic hot dogs. It’s a masterclass in craftsmanship, sustainability, and staying salty — in all the right ways.

On This Episode, You Will Hear:

-Puffin hunting traditions and generational Icelandic food culture

-The birth of Saltverk: using geothermal energy to make pure, sustainable sea salt

-How Iceland’s natural energy sources drive food innovation

-Saltverk Salt and why purity matters

-How the culinary world shifted from “rage kitchens” to “mentorship kitchens”

-Working with top restaurants like NOMA

-Using flavored salts like birch-smoked and Arctic thyme in cooking

-How Icelandic food culture blends nature, preservation, and creativity

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Shawn Townsend: From the Night Mayor to DC's Restaurant Boss

Shawn Townsend, Chef Spike Mendelsohn — Tue, 14 Oct 2025 10:00:00 +0000

Spike sits down with Shawn Townsend, President and CEO of the Restaurant Association of Metropolitan Washington — aka the guy making sure the DMV’s food scene doesn’t burn out under pressure. Shawn has seen DC from every side of the line — behind the bar, behind the badge, and now behind the movement keeping restaurants alive. From his early days crushing grapes in Sicily to becoming DC’s first “Night Mayor,” Shawn breaks down what it really takes to keep a city eating — through politics, policy, and pandemic fallout. They dig into everything from third-party delivery fees and minimum wage battles to ICE raids, nightlife culture, and what “Together We Dine” really means for the future of dining out in DC.

This one’s for anyone who’s ever fought to keep the lights on, the kitchen running, and the city’s flavor alive.

What You'll Hear In This Episode:

How a military kid from Charleston ended up shaping DC’s restaurant policy
Lessons from working nightlife enforcement to advocating for restaurants
The evolution of DC’s food scene — from Obama-era renaissance to post-COVID recovery
Why third-party delivery apps became both a lifeline and a liability
How ICE presence and federal optics are scaring off both workers and diners
The reality of doing business across DC, Maryland, and Virginia
“Together We Dine” — RAMW’s new campaign to bring people back into restaurants
What local owners can do to adapt, innovate, and survive the new era of hospitality
Why DC’s food scene is still on fire — in the best and worst ways

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Chef David Guas: Let The Good Times Roll (All the Way to DC)

David Guas, Spike Mendelsohn — Tue, 7 Oct 2025 10:00:00 +0000

Chef David Guas brings the soul of New Orleans wherever he goes—and in this episode, he brings it straight into the In The Weeds studio. From washing dishes at a Chinese restaurant to leading one of D.C.’s most beloved kitchens (Bayou Bakery), Chef David Guas’ journey is as rich and layered as a bowl of gumbo.

In this episode, Spike Mendelsohn sits down with his longtime friend to talk about what it really means to build a life in food—from New Orleans roots steeped in family, flavor, and fried dough, to shaping D.C.’s early restaurant scene at the legendary DC Coast.

It’s a story about hustle, heritage, and the kind of “instant gratification” only the kitchen can give. Expect tales of Cuban-Creole mashups, mentorship from a German pastry tyrant, the unlikely path from pastry to po’ boys, and how a dishwasher’s humility can take you all the way to chef-owner.

Pull up a chair, pour a café au lait, and let the good times roll.

Some highlights from this episode with Chef David Guas include:

-Growing up in New Orleans East with Cuban roots and family meals that sparked a lifelong love of food.

-Washing dishes, flipping cheesesteaks, and learning the instant-gratification joy of feeding people.

-The call to Justin Wilson that convinced him to chase the craft.

-Getting schooled by Master Pastry Chef Kurt Ebert at Windsor Court—meringue, roux, and reality checks included.

-Moving to D.C. with Jeff Tunks and the crew to open DC Coast, one of the restaurants that helped define a generation of chefs.

-Building Bayou Bakery, finding community through food, and keeping that New Orleans heart beating strong in the nation’s capital.

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Chef Marcus Samuelsson: A Life Seasoned With Grit & Grace

Tue, 30 Sep 2025 10:00:00 +0000

In this episode of In The Weeds Podcast, Spike goes deep with Chef Marcus Samuelsson — James Beard Award winner, author, activist, and the force behind Red Rooster, Hav & Mar, Streetbird, and Marcus DC.

What you’ll hear in this episode:

Marcus on walking into DC Central Kitchen and why programs like this are the future of food justice.
His journey from being born in Ethiopia and adopted into a Swedish family — and the goosebump story of the nurse who changed his life.
Experiencing snow for the first time as a kid and adjusting to life in Sweden.
Learning flavor from his grandmother’s Swedish meatballs and how food became his language.
The brutal but brilliant lessons of French kitchens — from scallop mishaps to finding mentors.
Taking over Aquavit at just 23 years old after the tragic death of its chef, and the fear that fueled his rise.
Why the future of fine dining isn’t only in France anymore — it’s global, from Peru to Colombia.

Marcus’s story is about more than cooking. It’s about resilience, second chances, and shaping the soul of American food while staying rooted in community.

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Chef Kat Petonito: Take Your Ego Off The Plate

Tue, 23 Sep 2025 10:00:00 +0000

This week on In The Weeds Podcast, Spike sits down with Chef Katarina Petonito—the force behind The Duck & The Peach, La Collina, and The Wells. Kat gets real about:

Growing up in Germantown, Maryland with a Filipino mom and Italian dad, and how food was always part of the family hustle.

The path from CIA to Nantucket summers, DC kitchens, and finally running her own teams.

Why she believes in taking ego off the plate and leading with collaboration.

Renovating a fixer-upper while raising a toddler (yes, she admits to plenty of McDonald’s runs).

Her journey from industry burnout to finding balance with a women-led collective.

Along the way, Spike and Kat swap war stories about first jobs, pepperoni sauce, school lunches, dolphin trainer dreams, and why Southern hospitality really is that nice.

Pull up a chair—this episode is a reminder that behind every menu is a chef who fought hard to rewrite the rules.

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Chef Juan Manuel Barrientos: Humility, Hustle & Healing Through Food

Tue, 16 Sep 2025 10:00:00 +0000

Spike sits down with Chef Juan Manuel Barrientos–better known as Juanma—to trace his wild rise from running a hot dog cart kitchen to leading Elcielo, the first Colombian restaurant to earn a Michelin star. Juanma opens up about hustling through failures and all-night shifts, the lessons in humility he picked up scrubbing kitchens in Argentina, and how that grind shaped his global culinary empire. But the story goes deeper: through his foundation (the El Cielo Foundation), he’s training former guerrilla fighters, paramilitaries, and victims of Colombia’s conflict to cook, rebuild, and feed their families. Food here isn’t just art—it’s second chances, peacebuilding, and proof that the kitchen can heal as much as it inspires.

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Chef Roy Yamaguchi: Cooking With Aloha (and a side of crunchy noodles)

Chef Roy Yamaguchi, Chef Spike Mendelsohn — Tue, 9 Sep 2025 10:00:00 +0000

What do fried pepperoni with rice, crunchy instant noodles “cooked” on a dorm-room hot plate, and accidentally eating a whole artichoke leaf have in common? They’re all part of Chef Roy Yamaguchi’s origin story. In this episode, Spike Mendelsohn sits down with the godfather of Hawaiian Regional Cuisine to talk about growing up on a military base in Japan, finding his way to the CIA, getting fired (a lot), and eventually building a global empire of restaurants flavored with aloha. Expect sauce talk that borders on therapy, plenty of laughs, and a reminder that even legends start out in the weeds.

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John Mooney: A Chef's Chef & Industry Legend

John Mooney, Spike Mendelsohn — Tue, 18 Mar 2025 01:38:40 +0000

On episode 17 of In the Weeds Podcast with Chef Spike Mendelsohn, we’re joined by Chef John Mooney—a true chef’s chef who has worked alongside some of the most renowned names in the restaurant world. From the streets of Chicago to working the line in top kitchens, Mooney has built an extraordinary career opening restaurants for luxury brands across the globe. As the chef-owner of Bell Book & Candle in NYC and Bidwell in Washington, DC, he’s been at the forefront of sustainability and farm-to-table dining. Tune in as two culinary greats go deep on food, hard work, and the ever-evolving world of hospitality.

Chef John Mooney is an acclaimed American chef known for his commitment to sustainability and innovative culinary techniques. A Kendall Culinary School graduate, he has worked at renowned establishments like Ambria, The Mansion on Turtle Creek, Red Sage, Raku, and Heartbeat in NYC, where he embraced seasonal, organic ingredients. In 2004, he launched India's first organic restaurant with the Taj Hotel Group and later led The Shelbourne Hotel in Dublin. Back in the U.S., he co-founded Bell Book & Candle in NYC and Bidwell in Washington, D.C., both featuring aeroponic rooftop gardens. His sustainable approach earned him a StarChefs Rising Star Sustainability Chef award in 2011.

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From Music Dreams to Food Equity: Chef Michel Nischan’s Unexpected Path

Michel Nischan, Spike Mendelsohn — Fri, 14 Mar 2025 20:33:34 +0000

On episode 16, chef and food equity advocate, Michel Nischan gets In The Weeds with Spike Mendelsohn. From truck stop cook to James Beard Award-winning chef, Michel Nischan’s journey to the kitchen was anything but planned. He sits down with Spike Mendelsohn to talk about his unexpected path, cooking for the Dalai Lama, partnering with Paul Newman, and his dedication to food equity. Tune in as he shares inspiring stories and discusses his advocacy work, including his efforts to create lasting change in food policy.

Michel Nischan is a chef and long-standing leader in the local, organic, sustainable food movement. He is Founder and President of Wholesome Crave, a food company selling responsibly sourced, plant-forward soups to large-scale dining facilities, and now available direct-to-consumer. A portion of the gross sales from Wholesome Crave products benefit Wholesome Wave, the non-profit food equity organization for which Michel serves as Co-Founder and Executive Chairman. A lifetime Ashoka Fellow, he serves as a Founding Director on the board of the Jacques Pepin Foundation; and on the advisory boards of Chef’s Collaborative, Modern Farmer, Good Food Media Network, and The Culinary Institute of America.

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Chef Grace Ramirez: From Behind the Camera to Center Stage in Food, Culture & Impact

Grace Ramirez, Spike Mendelsohn — Tue, 11 Mar 2025 15:53:30 +0000

On episode 15 of In The Weeds, Chef Grace Ramirez takes us on a journey—from working behind the camera at Nickelodeon to interviewing celebrities for TRL, to quitting her directing job on Bobby Flay’s show to pursuing culinary school and creating her own recipe for success as a celebrated chef, author, and advocate for women. Tune in for some good laughs, fun stories and to learn how Chef Grace uses food as a bridge to culture, community, and impact.

Grace Ramirez is a celebrated chef, dedicated humanitarian, and empowering educator, known for her strong communication skills, empathy, and upscale glam. Her journey began with directing and producing TV shows at the Food Network, evolving into her volunteer work with World Central Kitchen during humanitarian, climate, and community disasters like Hurricane Maria and the Venezuelan & Colombian Migrant Crisis — a career change with impactful results.

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Andrew Zimmern: Sobriety, Storytelling, and the Power of Food

Andrew Zimmern, Spike Mendelsohn — Mon, 3 Mar 2025 16:46:49 +0000

On episode 14 of In The Weeds, we sit down with the legendary Andrew Zimmern—chef, storyteller, and the man who introduced the world to bizarre foods. But this conversation goes much deeper than what’s on the plate.

Andrew opens up about his battle with addiction, his journey to sobriety, and how those struggles shaped his career. He reflects on his friendship with Anthony Bourdain, sharing personal stories and insights about the man behind the legend. We also dive into his passion for storytelling and why food is one of the most powerful tools for connection and change.

From the state of the industry to sustainability, from resilience to redemption, this episode is packed with the kind of real talk that defines In The Weeds. Whether you're in the trenches of service or just love a good story, you won’t want to miss this one.

Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’sDriven by Food, MSNBC’s What’s Eating America, the Emmy-nominated Family Dinner, Outdoor Channel’s Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.

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Scott Drewno: Building Careers, Bold Flavors & Hot Takes

Scott Drewno, Spike Mendelsohn — Thu, 27 Feb 2025 14:43:19 +0000

On episode 13, Chef Scott Drewno gets In The Weeds with Chef Spike Mendelsohn to talk about his journey through the culinary world. From his humble beginnings on the fry station at Applebee’s to working with Wolfgang Puck in Las Vegas, Scott shares how he found his passion for Asian cuisine. He also dishes out his hot take on buffalo wings, debates the pros and cons of sous vide cooking, gives us the inside scoop on his Montreal food tour (complete with a bagel back-and-forth with Spike) and he doesn’t hold back on his beef with the tip wage law. Tune in for a fun, unfiltered conversation packed with industry insights and a few spicy opinions!

Scott Drewno is an award-winning chef specializing in modern Asian cuisine. His culinary journey began in Upstate New York, later leading him to Wolfgang Puck’s Chinois in Las Vegas, Spago, and New York’s Vong and Ruby Foo’s. In 2007, he was tapped by Puck to be the Executive Chef at The Source in Washington, D.C., earning the RAMMY Award for Chef of the Year in 2010. In 2017, he co-founded The Fried Rice Collective, a restaurant and hospitality group, with fellow James Beard Award nominated chef Danny Lee. Together, they have launched CHIKO, a Chinese-Korean fine-casual concept, the Korean pub Anju, the breakfast concept I Egg You, and a full service catering company called District Catering. His dedication to bold flavors and innovative dining continues to shape the D.C. food scene, earning recognition from the Michelin Guide and national food critics.

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Daniella Senior: From Family Kitchen To Restaurant Empire- The Journey of Colada Shop's Founder & CEO

Daniella Senior, Spike Mendelsohn — Mon, 24 Feb 2025 16:27:08 +0000

On episode 12, Daniella Senior (CEO& Founder of Colada Shop) gets In The Weeds with Chef Spike Mendelsohn. In this episode, Daniella shares how cooking for her family shaped her passion for the culinary world and how food was more than just a meal, it was a way of life. She opens up about her journey as a woman leader and entrepreneur in the restaurant industry, the challenges she has faced, and the lessons she has learned along the way. From cultural roots to business growth, this conversation is a must-listen for food lovers and aspiring restaurateurs alike.

Daniella’s passion for food and hospitality began at 13 when she founded a successful catering business in the Dominican Republic. A Culinary Institute of America graduate and Certified Sommelier, she has worked in renowned kitchens like Eric Ripert's Le Bernardin and led restaurant operations at venues such as Jose Andres’ Zaytinya. She also served as regional director for Richard Sandoval Restaurants. In 2016, Daniella introduced Colada Shop to Washington, D.C., a vibrant concept celebrating good food, coffee, cocktails, and social connections. With four locations, it has become a local favorite with national recognition.

Her entrepreneurial journey continued with Bresca, a modern French bistro she co-founded with Chef Ryan Ratino in 2017, earning a Michelin Star the following year. In 2019, she launched Serenata and Zumo at La Cosecha Market, offering a premier Latino cocktail experience and a daytime juice and toast shop. At 32, Daniella has established herself as a visionary leader, dedicated to empowering her team, women, and minorities. She serves on the boards of Women Chefs and Restaurateurs and RAMW and is a James Beard Women’s Leadership Program Fellow and mentor.

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Rocco DiSpirito: Celebrated Chef, Bestselling Author and TV Personality

Chef Rocco DiSpirito, Chef Spike Mendelsohn — Tue, 18 Feb 2025 21:06:38 +0000

On episode 11, Chef Rocco DiSpirito goes In The Weeds with Chef Spike Mendelsohn, sharing how his early life shaped his passion for the culinary world. From studying at The Culinary Institute of America to taking a leap of faith in Paris—only to find out the restaurant he traveled for had no position for him—Rocco’s journey is one of resilience and determination. Tune in to hear how he navigated that challenge, built a celebrated career as a chef, restaurateur, and TV personality, and, of course, don’t miss the ultimate bagel debate: New York vs. Montreal. Which side are you on?

Rocco DiSpirito is a celebrated chef, bestselling author, and television personality known for blending classic Italian cuisine with modern, health-conscious cooking. He first gained recognition with his acclaimed restaurant Union Pacificand later became a TV star with shows like The Restaurant and Top Chef. A James Beard Award winner, DiSpirito has written numerous cookbooks, including his latest release Everyday Delicious. Dedicated to making healthy eating delicious and accessible, he continues to inspire through his culinary expertise and media presence.

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Seth Goldman: Brewing Change, One Brand At A Time

Seth Goldman, Chef Spike Mendelsohn — Mon, 10 Feb 2025 15:33:23 +0000

On episode 10, Seth Goldman gets In The Weeds with Chef Spike Mendelsohn. These two friends and co-founders dive into Seth’s childhood, his political and social advocacy work, and how he discovered that private sector could be a source of positive and impactful change. Seth lends listeners many nuggets of wisdom about taking leaps of faith, perseverance and using your platform and business to enact meaningful and significant shifts to make the world a better place for everyone.

Seth Goldman is a social entrepreneur and the co-founder of Just Ice Tea and Eat the Change, brands focused on sustainable and ethical food and beverage production. He is best known as the co-founder of Honest Tea, which he launched in 1998 with Professor Barry Nalebuff before selling it to Coca-Cola in 2011. After Coca-Cola discontinued Honest Tea in 2022, Goldman, along with Barry and Spike Mendelsohn, co-founded Just Ice Tea as a new organic and Fair Trade-certified tea brand.

Beyond beverages, Goldman has been a leader in the plant-based food space, serving as Chair of the Board at Beyond Meat and co-founding PLNT Burger and Eat the Change (with Spike), which promotes climate-friendly eating. He is known for his commitment to sustainability, ethical sourcing, and mission-driven entrepreneurship.

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Victor Albisu: Flavor, Family & Self-Discovery

Chef Victor Albisu, Chef Spike Mendelsohn — Thu, 6 Feb 2025 16:06:22 +0000

On episode 9, Chef Victor Albisu—the mastermind behind Taco Bamba—gets In The Weeds with Chef Spike Mendelsohn, one of his first friends in the DC food scene. From their early days of hustling in kitchens to building their own culinary empires, this episode is packed with a whole lot of flavor and even more mezcal.

Chef Victor Albisu is an award-winning American chef and restaurateur known for his bold approach to Latin American cuisine. Raised in Virginia with Cuban and Peruvian heritage, he trained at Le Cordon Bleu in Paris before leading BLT Steak in Washington, D.C., where he cooked for Presidents Bush and Obama. In 2013, he opened Del Campo, followed by the successful Taco Bamba taqueria chain. A James Beard semifinalist and Restaurant Association of Metropolitan Washington’s Chef of the Year, Albisu has appeared on Beat Bobby Flay and Hell’s Kitchen. Beyond cooking, he is deeply involved in humanitarian work with World Central Kitchen and Smile on the World. In 2025, he plans to open Electric Bull, a boutique steakhouse in Virginia.

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Saltverk Salt‬ produces sustainable, hand-harvested sea salt in Iceland's Westfjords, utilizing 100% geothermal energy for a zero-carbon footprint. Their artisanal salts, including unique flavors like Birch Smoked and Arctic Thyme, capture the pure essence of the Nordic region. Visit https://saltverk.com to learn more and use promo code INTHEWEEDS for 20% off.

Open Water is ultra-purified, electrolyte-packed canned water in BPA-free aluminum packaging.They are driven by love and passion for our oceans and the environment. Visit https://drinkopenwater.com to learn more and use promo code INTHE WEEDS for 20% off.

Just Ice Tea isn't just any beverage; it's a delightful refreshment that stands out for its unrivaled flavor. Made from organic, fair trade ingredients, and crafted with sustainability in mind, it's a guilt-free indulgence you can enjoy with every sip. Visit https://justicetea.com to find Just Ice Tea at a store near you and discover more about their commitment to positive change.

We, The Pizza is arguably the pinnacle of pizza perfection. Treat your taste buds to a slice of pure bliss and make your mouth happy with their delectable pizza pies. Craving a slice? Visit https://wethepizza.com to place your order and locate a convenient location near you.

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Doron Petersan: Vegan Chef, Owner of Sticky Fingers Sweets & Eats, Author and Two-Time Winner of Food Network's Cupcake Wars

Chef Spike Mendelsohn, Chef Doron Petersan — Mon, 3 Feb 2025 20:09:15 +0000

On episode 8, Chef Doron Petersan gets In The Weeds with Chef Spike Mendelsohn. The two chefs dive into how Doron got into veganism, her time in the restaurant industry and how those led her to opening up her vegan bakery, Sticky Fingers Sweets & Eats. We also learn how these two both dislike sprinkles but like the word 'moist'. What's up with that chefs? How do you think they feel about Yelp? Tune in to find out the answer and hear more stories about navigating the ups and downs on the restaurant industry.

Doron Petersan is a celebrated vegan chef, entrepreneur, and cookbook author (Sticky Fingers’ Sweets: 100 Super-Secret Vegan Recipes), best known as the founder of Sticky Fingers Sweets & Eats, a renowned plant-based bakery in Washington, D.C. A two-time winner of Food Network’s Cupcake Wars, she has demonstrated that plant-based sweets can be both delicious and innovative.

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Erik Bruner-Yang: Cutting Edge Chef, Restaurateur and Entrepreneur

Spike Mendelsohn, Erik Bruner-Yang — Fri, 31 Jan 2025 16:25:02 +0000

On episode 7, Chef Erik Bruner-Yang gets In The Weeds with Chef Spike Mendelsohn. The two dive headfirst into the highs, lows, and madness of the restaurant industry. Erik is culinary rebel who shook up the industry with his bold flavors and unfiltered opinions. From his unconventional rise in the food world to redefining what it means to cook with heart, Erik doesn't hold back. We talk about his roots, the influences behind his game-changing dishes, and why he refuses to play by the rules. Expect a deep dive into his journey, his philosophy on food, and some behind-the-scenes stories you won't hear anywhere else. Tune in for an unfiltered, unapologetic conversation with one of the most exciting chefs in the game today.

Erik Bruner-Yang is a Taiwanese-born American chef and restaurateur celebrated for introducing innovative Asian-inspired dining experiences to Washington, D.C. After moving from Taiwan to California, Japan, and eventually Virginia during his childhood, he developed a deep appreciation for diverse cuisines. In 2011, he opened Toki Underground, D.C.'s first notable ramen shop, earning acclaim for its rich broths and authentic flavors. He later established Maketto, a unique three-level space combining a Cambodian and Taiwanese restaurant, coffee shop, and retail store, reflecting his commitment to community and culture. His other ventures include Brothers and Sisters, Spoken English, and ABC Pony, each blending various culinary traditions. A three-time James Beard Foundation award nominee, Bruner-Yang also founded the Power of 10 Initiative during the COVID-19 pandemic, providing grants to restaurants and meals to communities in need.

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DC Central Kitchen an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. The organization provides hands-on culinary job training for individuals facing high barriers to employment while creating living wage jobs and bringing nutritious, dignified food where it is most needed. To learn more, please visit https://dccentralkitchen.org

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Violeta Edelman and Robb Duncan (of Dolcezza): Dishing On Life, Love & Gelato

Spike Mendelsohn, Violeta Edelman, Robb Ducan — Mon, 27 Jan 2025 16:50:22 +0000

On episode 6, Violeta Edelman and Robb Duncan get In The Weeds with Chef Spike Mendelsohn. This visionary husband and wife team gives us the scoop on meeting in the Brazilian jungle to co-founding Dolcezza Gelato in Washington DC and making the most delicious small-batch, handcrafted gelato. Oh, and there may be some conversation around the power of Ayahuasca. Buckle up for this epic trip of an episode.

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SaltverkSalt‬ produces sustainable, hand-harvested sea salt in Iceland's Westfjords, utilizing 100% geothermal energy for a zero-carbon footprint. Their artisanal salts, including unique flavors like Birch Smoked and Arctic Thyme, capture the pure essence of the Nordic region. Visit https://saltverk.com to learn more and use promo code INTHEWEEDS for 20% off.

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Chef Johanna Hellrigl: Cooking With Heritage & Heart

Celebrity Chef Spike Mendelsohn — Tue, 21 Jan 2025 19:28:41 +0000

On episode 5, Chef Johanna Hellrigl gets In The Weeds with Chef Spike Mendelsohn. Johanna takes us on journey beginning with her upbringing in her father’s Michelin-acclaimed restaurants in Italy and New York to her career in democracy-building and women’s empowerment to studying nutritional health and then opening up her Washington DC restaurant, Ama. She shares her philosophy of leading with love, her belief in the power of manifestation and all of the challenges she has faced while opening up a restaurant that is built on values of sustainability, staff well-being and high-quality ingredients.

🎙️🎙️ In The Weeds Podcast is proudly sponsored by:

‪Saltverk Salt‬ produces sustainable, hand-harvested sea salt in Iceland's Westfjords, utilizing 100% geothermal energy for a zero-carbon footprint. Their artisanal salts, including unique flavors like Birch Smoked and Arctic Thyme, capture the pure essence of the Nordic region. Visit https://saltverk.com to learn more and use promo code INTHEWEEDS for 20% off.

Just Ice Tea isn't just any beverage; it's a delightful refreshment that stands out for its

unrivaled flavor. Made from organic, fair trade ingredients, and crafted with sustainability

in mind, it's a guilt-free indulgence you can enjoy with every sip. Visit https://justicetea.com to find Just Ice Tea at a store near you and discover more about their commitment to positive change.

Connect with us:

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Chef Eric Adjepong: Flavor, Identity & Shaping Food Culture

Celebrity Chef Spike Mendelsohn — Mon, 13 Jan 2025 16:00:00 +0000

Chef Eric Adjepong gets In The Weeds with Chef Spike Mendelsohn on today’s episode! The two Top Chef alumni share their bromance, swapping never-before-publicly-shared behind-the-scenes stories, their passion for cooking, and the highs and lows of life as celebrity chefs.

As a Top Chef Season 16 finalist and Food Network star, Eric has become a celebrated figure in the culinary world. He currently hosts Wild Card Kitchenand Alex vs. America and has launched an exclusive kitchen collection with Crate & Barrel. He is also the author of Sankofa, a children’s book that received a starred review from the BCCB in 2023, and his highly anticipated cookbook, Ghana to the World, is set for publication in March 2025.

This month, Eric is set to open Elmina, his first brick-and-mortar restaurant, in Washington, DC. A contemporary spin on traditional West African food, Elmina reflects Eric’s passion for blending storytelling, culture, and bold flavors.

@SaltverkSalt‬ produces sustainable, hand-harvested sea salt in Iceland's Westfjords, utilizing 100% geothermal energy for a zero-carbon footprint. Their artisanal salts, including unique flavors like Birch Smoked and Arctic Thyme, capture the pure essence of the Nordic region. Visit https://saltverk.com to learn more and use promo code INTHEWEEDS for 20% off.

@Justicetea_ isn't just any beverage; it's a delightful refreshment that stands out for its unrivaled flavor. Made from organic, fair trade ingredients, and crafted with sustainability in mind, it's a guilt-free indulgence you can enjoy with every sip. Visit https://justicetea.com to find Just Ice Tea at a store near you and discover more about their commitment to positive change.

We, The Pizza is arguably the pinnacle of pizza perfection. Treat your taste buds to a slice of pure bliss and make your mouth happy with their delectable pizza pies. Craving a slice? Visit https://wethepizza.com to place your order and locate a convenient location near you.

DC Central Kitchen (@dccentralkitchen6927) is an iconic nonprofit and social enterprise that combats hunger and poverty through job training and job creation. The organization provides hands-on culinary job training for individuals facing high barriers to employment while creating living wage jobs and bringing nutritious, dignified food where it is most needed. To learn more, please visit https://dccentralkitchen.org

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Mike Curtin, Jr.: CEO, DC Central Kitchen

Celebrity Chef Spike Mendelsohn — Thu, 19 Dec 2024 11:00:00 +0000

On episode 3, Mike Curtin, Jr., CEO at DC Central Kitchen, gets In The Weeds with Chef Spike Mendelsohn. DC Central Kitchen is a pioneering nonprofit that transforms lives by providing culinary training, nutritious meals, and employment opportunities to individuals facing hunger and poverty. With years of experience in nonprofit management, Mike is key in overseeing operations and ensuring the organization’s impactful work in the community. We’ll dive into how DC Central Kitchen addresses food insecurity, empowers individuals, and creates long-term change.

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Muriel Bowser: Mayor of Washington DC

Celebrity Chef Spike Mendelsohn — Thu, 12 Dec 2024 17:00:00 +0000

On episode 2, DC Mayor Muriel Bowser gets In The Weeds with Chef Spike Mendelsohn. Mayor Bowser is the two-term Mayor of Washington, D.C., and a trailblazing leader committed to equity, economic growth, and community development. As the first woman to be re-elected as Mayor of D.C., she has championed initiatives in affordable housing, education, and statehood. With a focus on creating opportunities for all Washingtonians, Mayor Bowser continues to shape the future of the nation’s capital.

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Carla Hall: Say It With Love (and a little spice)

Celebrity Chef Spike Mendelsohn — Wed, 4 Dec 2024 20:00:00 +0000

On episode 1, Chef Carla Hall gets In The Weeds with Chef Spike Mendelsohn. Carla is a celebrated chef, television personality, and cookbook author known for her vibrant personality and love of soul food. A former co-host of ABC’s The Chew, Carla gained national recognition as a fan favorite on Top Chef with her innovative dishes and infectious energy. She is passionate about bringing people together through food and preserving the heritage of Southern cuisine.

With Carla, food is more than a meal—it’s a celebration of culture, resilience, and the stories we share. Her incredible journey reminds us that success is not just about where we end up but the growth and experiences we gain along the way.

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