The Perfect Bite

What if food media got the Puck treatment?That's the question Max Tcheyan asked and Caper is the answer. Max is the CEO and co-founder of Caper, a new food and hospitality media company built on the premise that the food world deserves the kind of serious, insider, character-driven storytelling that business gets from Puck, that sports got from The Athletic, and that Hollywood gets from Vanity Fair. The characters are there. The stories are there. The journalism just hasn't caught up yet.Max knows how to build this. He was one of the earliest employees at Bleacher Report, grew The Athletic from startup to New York Times acquisition, and co-founded Puck, the subscription media company covering Hollywood, fashion, politics, and business with a talent-led model that changed how premium media gets built. Now he's applying everything he learned to the world he loves most: food, restaurants, and hospitality.In this episode, host Sarah Perkins sits down with Max for a conversation about what Caper is, why it needed to exist, and how he's building it. The founding team is a genuine Avengers assembly: journalists from The New Yorker, the New York Times, Artnet, Eater, and Bon Appétit who are equity partners in the business, not just employees. The editorial philosophy is built around what Max calls the "power triangle" of food: the hospitality groups (producers), the chefs and restaurants (actors), and the behind-the-scenes agents, the publicists, real estate players, consultants, and advisors, whose influence on food culture nobody is covering yet.There's also an underground chef competition happening in undisclosed New York City locations that sounds like Top Chef meets an underground rap battle. And yes, a podcast and video strategy is coming.This is one of the most forward-thinking conversations about the future of food media and food storytelling we've had on The Perfect Bite. If you care about what food journalism can become, and what food entrepreneurship looks like when it's treated like a tech startup, this one is for you.In this episode, we cover:Growing up with a northern Italian mother and grandmother and the Bolognese that got frozen and shipped to collegeThe double meaning behind the name Caper: the ingredient, the adventure, and why it elevated the brandDropping out of law school to join Bleacher Report as employee number five in 2007Building growth marketing before "growth hacking" was even a termThe Athletic: building a pure subscription model that sold to the New York TimesCo-founding Puck at TPG and what the talent-led subscription model taught himWhy food media felt like sports media in 2016 and why that was the signal to buildThe "power triangle" of food: hospitality groups, chefs/restaurants, and the agent classWhy the agent class in food, the publicists, consultants, designers, and advisors, is the most underreported story in the industryBuilding Caper's founding team: Emma Orlow, Chris Crowley, and Annie ArmstrongWhy equitizing journalists changes everything and protects editorial integrityThe subscription plus advertising model and why multiple revenue streams matterPartnering with Loewe as the first ad partner and the signal it sendsUnderground chef competitions in undisclosed New York locations: the events strategyExpanding beyond New York through contributors and category-anchored storytellingThe podcast and video strategy coming in the back half of the yearHis advice for founders: the hardest thing is to start, and the journey is the rewardFind Caper:Website: caper.mediaInstagram: @caper.mediaSign up for free or join as a member - two subscription tiers availableMax on LinkedIn: Max TcheyanMax on Instagram: @mtchecheSubscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter!

He hated pasta as a kid. Now he's the self-proclaimed Prince of Pasta, the Ruler of Rigatoni, the Sultan of Spaghetti, and one of the most exciting chef-turned-CPG-founders in the food industry.Joe Sasto is the founder of Tantos pasta chips, co-founder of Ripi Foods frozen pasta, author of “Breaking The Rules,” and a familiar face across Food Network, Top Chef, and Netflix competitions. But what makes Joe's story genuinely compelling isn't the resume: it's the mustache, the energy, the happy accident that turned a forgotten tray of dried pasta in a Beverly Hills walk-in into a snack brand heading to Targets nationwide.In this episode, host Sarah Perkins sits down with Joe for a conversation that covers the full arc, from growing up in the Midwest with a mom who served pasta with sauce on top (never married into the noodle), to landing on the pasta station at Quince because a cook was "unwillfully ejected,” to the moment he realized that cooking competitions aren't about ego, they're a sport. From building Tantos out of an accidental kitchen discovery, to getting Ripi Foods into Whole Foods nationwide with an exclusive Cacio e Pepe flavor, to teasing a potential pizza restaurant in New York, Joe is always moving, always building, always with a sauce splatter video ready to go on Instagram.This episode is packed with genuinely useful CPG insights, including a helpful retail tip about exclusives that could change how you approach your next buyer meeting. And plenty of pasta puns. Because that's just who Joe is.In this episode, we cover:Growing up hating pasta and how he ended up on the pasta station at QuinceCalifornia farming, Lazy Bear, and why he still thinks California has the world's best produceHow Top Chef changed everything and why he'd never go back (but also maybe would)The evolution from ego-driven competition cooking to approaching it like a sportThe happy accident: finding dried-out pasta in a Beverly Hills walk-in and inventing TantosMeeting co-founder Sean through Instagram DMs and building the brand togetherBreaking The Rules: years of cookbook doubt, writing it anyway, and the black garlic Caesar that everyone makesRipi Foods: fresh frozen pasta, Whole Foods nationwide, and an exclusive Target launchThe retail exclusives tip: why pitching exclusive SKUs to big box retailers gets you in the doorDream collaborations: Matty Matheson for Ripi, and the search for the perfect "pasta chip girl"Why surrounding yourself with smart, powerful women is the key to everythingTreadmill running, cop dramas, and THC beverages as the perfect wind-down comboWhat he's most proud of: the headspace shift and the people around him nowA potential pizza restaurant in New York City, details coming soonAdvice for founders: find a co-founder who fills your voids, not one who mirrors themFind Joe and his work:Instagram: @chef.joe.sastoCheck out Joe’s new YouTube channel: Make Mama ProudBreaking The Rules: available on Amazon or signed copy via link in bioRipi Foods: Whole Foods nationwide | www.ripifoods.comTantos: Amazon and grocery stores nationwide | www.tantossnacks.comSubscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter!

What do you do when the thing you've dedicated your entire career to becomes the thing that's making you sick?Chef Monica Glass spent years working in some of the most celebrated kitchens in the country, including Gotham Bar and Grill, Le Bernadin, and the Ritz Carlton Philadelphia, mastering the art and science of pastry. And then she was diagnosed with Celiac disease. The flour she had been breathing in and baking with every day was the very thing destroying her health.She could have walked away. Instead she did something much harder: She stayed, and she figured out how to do it differently.In this episode, host Sarah Perkins sits down with Monica for a conversation that is equal parts inspiring and deeply personal. Monica shares the journey from a childhood garden in Maryland where her grandparents grew rhubarb and tomatoes, to moonlighting in Deborah Racicot's pastry kitchen at Gotham Bar and Grill after her PR job, to passing out at Union Square Farmers Market from the lowest iron levels her doctors had ever seen, to opening Verveine Cafe and Bakery, a fully gluten-free, dedicated safe space in Philadelphia, alongside her co-founder and mentor Chef Ken Oringer.And that's before you get to WLDFLR, her gluten-free flour and baking mix line that she's been quietly building from her basement (yes, literally, 14,000 pounds of flour was delivered to her driveway in the snow). Or the 2026 James Beard Award semifinalist nomination for Outstanding Pastry Chef that found her in a Costa Rican rainforest trying very hard to be phone-free.Monica's story is about inclusion. About food as medicine and joy simultaneously. About building a space where nobody has to feel like a burden at the table. And about the remarkable things that can happen when you refuse to let a diagnosis define the ceiling of what's possible.In this episode, we cover:Growing up in Maryland with grandparents who grew rhubarb, tomatoes, and berries in their gardenHer dad's crockpot meals, Sunday dinners, and the through line of food as familyFrom Penn State to New York City PR and gravitating toward the food clientsMaking a list of top 10 chefs she wanted to learn from and knocking on doorsMoonlighting at Gotham Bar and Grill under Deborah Racicot, turning it down twice before finally saying yesWhat Eric Ripert taught her about knowing every person's name on day one at Le BernadinThe Celiac diagnosis: years of being dismissed by doctors, passing out in Union Square, and finally getting answersLosing her mother to ovarian cancer and how the stress may have triggered the Celiac geneLearning to recreate gluten-free versions of everything she loved, without telling anyone they were gluten-freeOpening Verveine Cafe and Bakery with Chef Ken OringerThe Picknic allergen software on their site that lets guests filter the menu by their specific needsWLDFLR: the gluten-free flour and baking mix line born in her home kitchenGetting 14,000 pounds of flour delivered to her driveway in the snow and carrying it to her basementThe 2026 James Beard semifinalist nomination that found her in a Costa Rican rainforestWhy she never advertised Verveine as gluten-free and why that was the right callHustle culture, burnout, and why she finally blocked off Mondays for herselfHer two adopted tiny Chihuahuas Quill and StewieAdvice for founders: build the thing that solves your own problem, and standards are your superpowerFind Monica and her work:Website: www.chefmonicaglass.comInstagram: @chefmoniVerveine Cafe: @verveinecafe | www.verveinecafe.comWLDFLR: @wldflr_glutenfreeSubscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter!

Eric Skae is the CEO and co-founder of Carbone Fine Food, the fastest growing pasta sauce brand in America. In just five years, Carbone Fine Food has gone from zero to over $130 million through the register, adding an average of 156,000 new households every single month. And before that, Eric ran Rao's, where he took it from the number six pasta sauce brand in America and set the foundation that would eventually make it the number one premium sauce in the country.In this episode, host Sarah Perkins sits down with Eric for one of the most candid, educational, and genuinely fun conversations The Perfect Bite has ever had. Eric doesn't sugarcoat anything— not the $3.2 million personal loss he absorbed when his first brand, New Leaf Iced Tea, went through hard times, not the shareholder battle that forced the sale of Rao's, and not the very specific competitive mindset he brings to a category he has now shaped twice.What makes Carbone Fine Food special isn't just the branding. It's all about the product. Open kettle cooking. Italian tomatoes from southern Italy. Monthly taste sessions with chef Rich Torrisi. Eric personally tasted every single batch in year one, logging 100,000 miles on United without leaving the country. That obsession with quality is the moat and he knows it!This conversation covers the full picture: The origin story of building Carbone Fine Food from a handshake deal with Chef Mario Carbone to shelves in five months, why the brand's marketing flywheel is PR, event, and social rather than TV spend, how Costco became their biggest trial driver, what he thinks about the premiumization of pantry staples, and what's coming next, including a brand new Italian chili crunch launching in July that he previewed for the first time right here on The Perfect Bite!There's also a conversation about tariffs, board dynamics, founder lessons, and what it actually means to stay unapologetically true to your brand in a world where every trend is trying to pull you somewhere new.If you love Carbone Fine Food, the Carbone brand, work in CPG, or are building anything of your own, this one is unmissable.In this episode, we cover:Growing up in a big Irish family where food meant togetherness20+ years in beverage and how the fundamentals of CPG are simpler than people thinkFounding New Leaf Iced Tea, losing $3.2 million in 2008, and rebuilding in his fortiesThe call that led to meeting Mario Carbone—and saying yes immediatelyBuilding the brand from scratch: recipes, branding, co-packing, and shelves in five monthsTasting every single batch in year one and logging 100,000 miles domesticallyMonthly taste sessions with Rich Torrisi and why consistency is the real productThe marketing flywheel: PR, events, and social over TV spendCarbone Beach, Post Malone, Alex Cooper, Jimmy Fallon and pop culture authenticityWhy Mario Carbone is a superpower advantage6,000 Costco demos planned for this year and why trial is everythingHousehold penetration growing from 0.08% to 4% in two yearsThe premiumization of pantry staples and how generational shifts are driving itWhy he refuses to add fiber or protein to the sauce ("Add a piece of steak")EXCLUSIVE: Italian chili crunch launching July 2025! Look for the green and red flavorsHis take on tariffs, Italian tomatoes, and solving for quality no matter whatPicking the right board and why smart advisors beat cheerleaders every timeStaying frugal on someone else's money: flying coach and staying at Fairfield InnsHis advice for new foundersWhat's next, including a potential return to his original brand, New LeafFind Carbone Fine Food:Website: carbonefinefood.comAvailable at most major retailers nationwideInstagram: @carbonefinefoodSubscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter!

What if instead of waiting for a big brand to buy you out, you just built something bigger on your own terms?That's exactly what Stefanie Garcia Turner, Regina Trillo, and Jocelyn Ramirez did when they merged their three beloved brands - Tuyyo Foods, Nemi Snacks, and Todo Verde - into one powerhouse under the Tuyyo Foods umbrella. And the food industry is paying attention.In this episode, host Sarah Perkins sits down with the full executive team behind Tuyyo Foods 2.0 for a conversation that covers everything: Growing up with food as an act of love, building brands that push back against tired stereotypes of Latino culture, and why three solo founders decided that coming together was the boldest move they could make.Stefanie spent nearly a decade at Whole Foods before launching Tuyyo's original agua fresca mixes, a better-for-you answer to Kool-Aid, inspired by her grandmother's grapefruit tree and her love for the powdered drink format. Regina left a legal career in human rights to found Nemi Snacks after being struck by how underrepresented and stereotyped Latino food was on American grocery shelves — and how a nopal cactus chip could change that. And Jocelyn launched Todo Verde in LA after years as a social justice professor and chef, bringing taco seasonings inspired by real Mexican flavors to a market that had settled for cornstarch and mild spice packets for way too long.They met through trade shows, DMs, and a shared fellowship. The merger idea was planted on an airport ride back from Texas, and within months it was a reality. No big buyout. No waiting around. Just three women who decided to grow better together.This one covers the exciting stuff and the real stuff — what it actually takes to merge three companies, how to communicate with co-founders when things get hard, what it means to keep showing up for your community in a moment when so much feels scary, and the single Mexican tablescape vision that has retailers buzzing.In this episode, we cover:How food showed up as love in each of their families growing upStefanie's journey from Whole Foods and The Honest Company to founding Tuyyo FoodsRegina leaving law to create Nemi Snacks and finding nopal farmers in MexicoJocelyn's pivot from social justice professor to chef, cookbook author, and Todo Verde founderHow they each met and what planted the seed for the mergerThe nitty gritty of merging three CPG brands — attorneys, operations, finance, brandingWhy they landed on Tuyyo (spoiler: "tú y yo" means you and me)The Mexican tablescape vision: chips, agua fresca, taco seasoning, and a new mole paste coming soonHow they're showing up for their communities right nowWhat fills each of their cups — and how they've built a culture of vulnerability togetherConnect with Tuyyo Foods:Website: tuyyofoods.com (launching soon with all products + store locator!)Instagram: @tuyyofoodsNemi Snacks: @nemisnacksTodo Verde: @todoverdelaSubscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter!

From sommelier to restaurateur to hospitality consultant, Liz Mendez has built a career rooted in community, beverage expertise, and reinvention.In this episode of The Perfect Bite, host Sarah Perkins sits down with Liz Mendez, founder of Aldea Hospitality, to talk about building sustainable careers in the restaurant industry, the rise of non-alcoholic beverage programs, and what it really takes to open — and close — a restaurant.Liz shares her journey from Chicago wine professional to opening the beloved Spanish wine bar Vera, the lessons learned from entrepreneurship, and how she now helps hospitality professionals design more balanced careers through consulting, education, and her concept of the “hospitality hyphenate.”This conversation covers:Becoming a sommelier and working in Chicago restaurantsOpening and running a Spanish wine bar focused on sherryThe realities of restaurant ownership and closing a businessTransitioning into consulting and hospitality techBuilding Aldea Hospitality and coaching industry professionalsThe rise of non-alcoholic and dealcoholized wine and Liz’s refocus on these productsCreating sustainable careers in hospitalityWhy community and mentorship matter in entrepreneurshipWhether you’re a restaurant owner, beverage professional, or founder in food & beverage, Liz shares practical advice on building a creative career that evolves over time.To learn more about Aldea Hospitality, visit www.aldeahospitality.com. You can follow Liz on social media @mendezmusings. Subscribe to Liz’s Substack The Luncheonette!Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube! You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!

How do you build a lasting career in food when media, platforms, and business models keep changing?In this episode of The Perfect Bite, host Sarah Perkins sits down with food writer, editor, cookbook author, and media entrepreneur Chandra Ram to talk about building a career that evolves with the industry instead of resisting it.From restaurant PR to leading Plate Magazine for over a decade, working at Food & Wine, and now running her own independent publishing and consulting work, Chandra shares what it takes to stay adaptable in ever-changing food media.This conversation explores:How to build a career in food media todayWhy there’s no single path into the industryTransitioning from traditional media to independent workCookbook writing and editorial strategyBuilding a portfolio career across platformsWhy showing your work matters more than waiting for permissionChandra’s story is a reminder that sustainable careers are built through experimentation, adaptability, and consistently putting your work into the world.Whether you’re a writer, chef, founder, or creative entrepreneur, this episode offers practical insight into building a career that evolves with you.Subscribe to Chandra’s Substack Another Bite with Chandra Ram! You can learn more about her past work and purchase any of her cookbooks at www.chandraram.net. You can follow Chandra on Instagram @chandrasplate. Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!

What does it really take to build a food business from the ground up — and keep it alive for over 16 years?In this episode of The Perfect Bite, host Sarah Perkins sits down with Mindy Crosato, founder of Decadent Creations, Collective Kitchen, and Collective Market in Hillsboro, Oregon. Mindy shares her raw, honest entrepreneurial journey — from a personal rock-bottom moment at age 20 to becoming a “Chopped” champion, bakery owner, and the largest private employer in downtown Hillsboro.Mindy opens up about:Why getting fired, failing out of school, and a breakup pushed her to trust herselfStarting a bakery business at farmers markets with just $500How winning Chopped accelerated her growth overnightThe realities of scaling a handmade food businessWhy she built a commissary kitchen to help other food entrepreneurs succeedHow community, mentorship, and persistence matter more than perfectionThis conversation is a masterclass in food entrepreneurship, creative risk-taking, and building businesses that serve both people and place.If you’re a baker, chef, maker, or aspiring founder — this episode will leave you inspired to start before you feel ready.You can learn more about Decadent Creations at www.decadentcreations.com and visit the bakery and the Collective Market in Hillsboro, Oregon. You can follow Decadent Creations @decadentcreationspdx, Collective Market @collectivemarketpdx, and Mindy @mindcrosato.Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!

Thanks for being a supporter of The Perfect Bite! I’m gathering info about what you love about the show on this quick survey—I’m picking 5 random recipients for a $10 Starbucks gift card through Tuesday, January 20, 2026! You can fill it out here. Thanks! Now back to the episode! Setting a table is about more than plateware and linens—it’s about intention, connection, and creating a sense of place.In this episode of The Perfect Bite Podcast, host Sarah Perkins sits down with Kira Corbin, founder of Standard Affair, to explore how a lifelong love of food, prop styling, and visual storytelling evolved into a modern homewares brand rooted in sustainability and timeless design.Kira shares her journey from working on food and lifestyle shoots for major publications to launching Standard Affair, a line of ceramic dinnerware and linens designed to elevate everyday meals while reducing waste. The conversation covers everything from the emotional power of the table to the realities of entrepreneurship, creative pivots, and why persistence matters more than perfection.In this episode, you’ll learn:How Kira transitioned from prop styling and magazine shoots to founding Standard AffairWhy table settings play a powerful role in hospitality and connectionHow sustainability and recycled materials shape Standard Affair’s production processWhat it takes to pivot careers and “kill your darling” to make space for growthTips for creating meaningful, intentional dinner parties at homeWhy persistence—not talent—is often the key to entrepreneurial successWhether you’re a creative founder, food-media professional, or someone who loves gathering around the table, this episode offers inspiration for building something beautiful and meaningful.You can purchase Standard Affair and learn more at www.standardaffair.com. TPB listeners can get 10% off your purchase with code ‘PERFECTBITE10’! You can see more of Kira’s work at www.kiracorbin.com. You can follow Standard Affair on Instagram @standardaffair and Kira @kiracorbin. Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!

What makes a restaurant, winery, or culinary space truly memorable? It’s not just the food — it’s the experience.In this episode of The Perfect Bite podcast, host Sarah Perkins sits down with Maryam Ahmed, founder of Maryam + Company and partner at PLAYTE Kitchen, to explore how experience design, community, and equity intersect across the food and beverage industry.Maryam shares her journey from hospitality operations and wine education to founding a consulting firm focused on inclusive, impactful experiences. From her work at the Culinary Institute of America’s Copia campus to launching hands-on culinary programming in Napa at PLAYTE Kitchen, Maryam breaks down how thoughtful design can foster connection, belonging, and long-term sustainability in hospitality.This conversation dives into food as a unifying force, the future of experiential hospitality, and what it truly takes to build spaces where everyone feels welcome.In this episode, you’ll learn:How experience design shapes guest connection in food and beverageWhy community and equity must be embedded into hospitality systemsThe role of education in creating meaningful culinary experiencesHow PLAYTE Kitchen is reimagining hands-on cooking classesWhy authentic and diverse leadership matters in food, wine, and hospitalityYou can visit PLAYTE Kitchen in Napa, California and sign up for classes at www.playtekitchen.com. You can follow PLAYTE Kitchen on Instagram at @playtekitchen.You can learn more about Maryam + Company at www.maryamandcompany.com. You can follow Maryam + Company on Instagram @maryamandcompany and Maryam @goodfriendsgoodfood.Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!

On today’s episode of The Perfect Bite Podcast, host Sarah Perkins sits down with globally renowned chef Paul Liebrandt — the boundary-breaking culinary artist known for plates that blend British punk attitude with Michelin-level precision.Liebrandt became a media and industry legend early — earning three stars from The New York Times at age 24, starring in an Emmy-winning HBO documentary, and redefining fine dining with an unmistakable creative identity.In this deep and unfiltered conversation, Paul opens up about: 🍽 How English boarding school, Chinatown markets, and early memories shaped his palette 🔥 Why chefs must protect creativity in the age of social media & AI 🤖 His stance on technology vs. the irreplaceable “human intuition” of culinary craft 📈 What most restaurant operators misunderstand about marketing today 🧠 The psychology of taste and why diners are really coming to fine dining restaurants 🌍 His experience working across London, Paris, New York and Asia — and where the industry is heading nextWhether you’re a chef, founder, hospitality professional, or creative of any kind, this episode is a masterclass in artistry, excellence, resilience, and staying true to your voice — even in a noisy world.You can learn more about Crumpet Management and Paul’s work at www.paulliebrandt.com. You can follow Paul on Instagram at @paulliebrandt. Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!

In this very special LIVE episode of The Perfect Bite podcast, host Sarah Perkins sits down with Kathleen “Katalina” Day, founder of Katalina’s Café, Columbus’s iconic brunch spot known for its Latin-leaning, Southern-slanted comfort food and 3 million-plus famous Pancake Balls™.Recorded in front of a live audience tasting Katalina’s delicious menu, Sarah and Kathleen talk about how a tiny corner café turned into a three-location local empire, the story behind her signature dishes, and what it really takes to run a restaurant for 15 years through recessions, pandemics, and changing dining trends.From Diners, Drive-Ins & Dives to community-driven growth, Kathleen shares her journey of creativity, grit, and heart — all while serving a multi-course tasting menu inspired by her roots in the South, travels in France, and love of Latin flavors. In this episode, you’ll hear:The real story behind the famous Pancake Balls™How Katalina’s built a cult following in ColumbusWhat it’s like to be featured on Diners, Drive-Ins & DivesHow Kathleen blends Latin and Southern influences into one brandThe hardest lessons from 15 years in hospitality — and how she keeps goingYou can visit Katalina’s locations throughout Columbus in the Harrison West, Clintonville, and Bexley neighborhoods. You can learn more at www.katalinas.com. You can follow Katalina’s on Instagram at @katalinascafe and Kathleen at @katalinaday. Thank you to the event’s beneficiary Freedom a la Cart for teaming up with us and to our sponsors for the evening, including Middle West Spirits, Rose Bredel, Milligan’s maple syrup and Premiere ProduceOne. Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!

In this episode of The Perfect Bite, host Sarah Perkins sits down with Catherine De Orio — food & lifestyle media personality, former host of “Check, Please!” Chicago, executive director of the Foundation for Culinary Arts, and founder of Casa De Orio, a new media brand celebrating la dolce vita.Catherine’s journey is one of reinvention, resilience, and creativity. From her early years in an Italian-American family where food focused on connection and nourishment, to her transition from litigator to culinary school graduate to national TV host, she shares how she’s turned every chapter into an opportunity to grow, serve, and create. We dive into how she built a career at the intersection of culinary arts, media, nonprofits and entrepreneurship, how she’s shaping the future of culinary education through the Foundation for Culinary Arts, and what inspired her newest venture — Casa De Orio, a digital platform and lifestyle brand focused on food, design, travel, and finding beauty in everyday life.In this episode you’ll learn:How Catherine transitioned from law to food & lifestyle mediaThe origin story behind Check, Please! and how it shaped her careerHow food, family, and heritage shaped her creative voiceThe mission of the Foundation for Culinary Arts & the “Yes, Chef!” culinary camp programWhat inspired Casa De Orio & the future of digital lifestyle brandsAdvice for creatives on trusting your path and finding alignmentTo learn more about the Foundation for Culinary Arts and support its mission, you can visit www.foundationforculinaryarts.org. You can follow FFCA on Instagram at @f4cachi.You can learn more about Casa De Orio at www.casadeorio.com and follow on Instagram @casadeorio. Subscribe to The Perfect Bite podcast on Apple Podcasts, Spotify, or wherever you listen! Want to watch the entire episode? Head here to our YouTube!You can follow us on social media @perfectbitepod and sign up for our newsletter on Substack!