The Ultimate Dish
by Auguste Escoffier School of Culinary Arts
Is this your podcast?Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 4 chart positions in 4 markets.
By chart position
- 🇨🇦CA · Food#7130K to 100K
- 🇰🇷KR · Food#1921K to 10K
- 🇻🇳VN · Food#943K to 10K
- 🇮🇪IE · Food#175500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
17K to 62K🎙 ~2x weekly·145 episodes·Last published 1w ago - Monthly Reach
Unique listeners across all episodes (30 days)
35K to 123K🇨🇦81%🇰🇷8%🇻🇳8%+1 more - Active Followers
Loyal subscribers who consistently listen
10K to 37K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 12 epsHost
Recent guests
Recent episodes
Chef Aitor Zabala: The Five-Year Road Back to Three Michelin Stars
Aug 25, 2026
58m 11s
Suzy Karadsheh: The "Accidental CEO" Behind The Mediterranean Dish
Aug 11, 2026
56m 16s
Chef Kat McGibbon on Finding Confidence Under Pressure
Jul 7, 2026
51m 29s
Chef Bae: Why You Should Never Take ‘No’ for an Answer
Jun 23, 2026
1h 01m 22s
Two Siblings Who Left It All Behind to Build Food Careers
Jun 9, 2026
57m 22s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 8/25/26 |  Chef Aitor Zabala: The Five-Year Road Back to Three Michelin Stars | In today’s episode, we sit down with Chef Aitor Zabala, chef and owner of three-Michelin-starred Somni in West Hollywood and the first Spanish chef to earn three Michelin stars outside of Spain. Aitor shares the remarkable journey that took him from discovering cooking at 17 in a military kitchen to working at some of Spain’s most influential restaurants, including Akelarre and elBulli, before a chance meeting with José Andrés brought him to the United States. He reflects on choosing learning... | 58m 11s | ||||||
| 8/11/26 |  Suzy Karadsheh: The "Accidental CEO" Behind The Mediterranean Dish | In today’s episode, we sit down with Suzy Karadsheh, founder and CEO of The Mediterranean Dish and two-time New York Times bestselling author. Suzy shares how the food she grew up with in Port Said, Egypt, became the foundation for one of the world’s most beloved Mediterranean cooking brands. She reflects on shopping at the local market with her father, learning to cook by watching her mother, and how a simple food blog created to preserve family recipes for her daughters unexpectedly grew in... | 56m 16s | ||||||
| 7/7/26 | culinary competitionchef experiences+3 | Kat McGibbon | — | Scottish HighlandsBoulder+2 | culinary artsScottish chef+3 | — | 51m 29s | ||
| 6/23/26 | celebrity chefentrepreneurship+3 | Brooke Baevsky | Auguste Escoffier School of Culinary Arts | — | Chef Baefood allergies+5 | — | 1h 01m 22s | ||
| 6/9/26 | food careerssibling stories+3 | Orel ZwiebelNani Edry | Zest & GatherAuguste Escoffier School of Culinary Arts | — | foodculinary+6 | — | 57m 22s | ||
| 5/19/26 | culinary educationmilitary transition+4 | Asia Geeslin | U.S. Marine CorpsLockheed Martin+1 | — | culinary schoolmilitary veteran+4 | — | 37m 36s | ||
| 4/28/26 | confidenceself-doubt+3 | Kristen Kish | Auguste Escoffier School of Culinary Arts | Toronto, CanadaPropeller Coffee Co. | Kristen KishTop Chef+5 | — | 57m 24s | ||
| 3/31/26 | Hawaiian cuisinefood culture+3 | Alana Kysar | Aloha KitchenAloha Veggies | Hawai‘i | Hawaiian foodcookbook author+3 | — | 41m 58s | ||
| 3/10/26 | culinary artspersonal growth+3 | Melissa King | National GeographicTasting Wild | — | Top ChefMelissa King+5 | — | 51m 24s | ||
| 2/24/26 | culinary artscooking techniques+3 | Jacques Pépin | Auguste Escoffier School of Culinary ArtsHoward Johnson’s+1 | FranceUnited States | Jacques Pépincooking techniques+3 | — | 48m 15s | ||
Want analysis for the episodes below?Free for Pro Submit a request, we'll have your selected episodes analyzed within an hour. Free, at no cost to you, for Pro users. | |||||||||
| 2/10/26 | culinary schoolentrepreneurship+3 | Alexis Stoudemire | Auguste Escoffier School of Culinary Arts | — | culinary schoolAlexis Stoudemire+5 | — | 1h 03m 58s | ||
| 1/27/26 | bakingmental health+3 | Jennifer Relph | Selah Sweets | — | home bakingtherapy+4 | — | 40m 48s | ||
| 1/13/26 | hospitalitymemoir+3 | Kevin Boehm | Boka Restaurant GroupAuguste Escoffier School of Culinary Arts+1 | — | hospitalityrestaurants+3 | — | 41m 40s | ||
| 12/16/25 | craft chocolatebean-to-bar+3 | Jen CainesMichael Caines | Moksha Chocolate | Boulder, Colorado | craft chocolateMoksha Chocolate+3 | — | 1h 03m 36s | ||
| 11/11/25 |  Eden Grinshpan on Letting Go of Perfection and Cooking with Joy | In today's episode, we chat with Eden Grinshpan, TV food personality, cookbook author, and beloved host of Top Chef Canada. Eden opens up about what it really means to follow your curiosity and trust where it leads. Her story starts at Le Cordon Bleu in London and winds through Europe, India, Southeast Asia, and Israel—each stop adding new flavor to how she sees food and the people behind it. She shares the unexpected moments that shaped her career: the phone call that landed her Top Chef Can... | 54m 49s | ||||||
| 10/28/25 |  Heat You Can Handle: How a Chef Turned His Hot Sauce Into a Brand | In today’s episode, we chat with Matt Kuerbis, Escoffier Chef Instructor in Plant-Based Culinary Arts and Hospitality & Restaurant Operations Management. A chef-educator and entrepreneur, Matt blends classroom teaching with real-world brand building through his hot sauce company, HYCH. Matt opens up about the high-stakes pivot behind “Heat You Can Handle.” He explains why trademark conflicts forced a name change from Hoss Soss, how sharpening the brand promise (flavor over fire) clarified... | 56m 45s | ||||||
| 10/14/25 |  James Beard Winner Charlie Mitchell on Leading Saga After James Kent | In today's episode, we chat with Charlie Mitchell, executive chef of New York's two-Michelin-starred Saga and James Beard Award winner for Best Chef in New York City. Charlie opens up about one of the most difficult transitions in fine dining: leaving Clover Hill, the intimate 20-seat Brooklyn restaurant where he made history as the first Black chef in NYC to earn a Michelin star, and taking the leap to Saga's 63rd floor after the tragic loss of his mentor, James Kent. He discusses going from... | 54m 05s | ||||||
| 9/30/25 |  From Burger King to Michelin Star: The BRUTAL Truth About Success with Byron Gomez | In today's episode, we chat with Byron Gomez, executive chef of Denver's Michelin-starred BRUTØ and the first Costa Rican chef to earn this prestigious recognition. Byron opens up about the brutal truth behind his rise from fast food to fine dining, detailing how 23 years of unwavering commitment transformed early struggles into extraordinary success. He discusses climbing through legendary kitchens like Eleven Madison Park and Daniel Boulud's restaurants, and how his immigrant experience as ... | 1h 19m 25s | ||||||
| 9/2/25 |  How This Escoffier Grad Built a Resume of Award-Winning Restaurant Jobs | In today's episode, we chat with Connor Fowler, Escoffier graduate, certified sommelier, and rising talent in fine dining. Connor shares how his culinary education at Escoffier's Boulder campus, where he earned the Curtis Duffy Scholarship, led him from polishing glasses to serving wine at Michelin-recognized restaurants. He discusses his transformative externship in Florence that sparked his passion for wine, his journey through award-winning establishments like Rootstock and Frasca Food &am... | 52m 44s | ||||||
| 8/19/25 |  Curtis Duffy: How Family Tragedy Forged a ‘Fireproof’ Chef | In today's episode, we chat with Curtis Duffy, James Beard Award winner, Michelin-starred chef, restaurateur, and author of the powerful new memoir Fireproof. Curtis shares how his traumatic childhood in rural Ohio led him to find refuge in an unlikely place: a high school home economics class. He discusses his journey from that first spark of passion to training under culinary legends like Charlie Trotter and Grant Achatz, building Grace into a three-Michelin-starred institution, and the bol... | 48m 53s | ||||||
| 8/5/25 |  Against the Grain: Rethinking Sports Nutrition with Lentine Alexis | In today's episode, we chat with Lentine Alexis, certified holistic nutritionist, Ayurvedic health counselor, pastry chef, yoga and breathwork instructor, and sports performance coach. Lentine shares how struggling to fuel her training with traditional "athlete foods" led her to reimagine nutrition through a more intuitive, flavorful, and joyful lens. She discusses her transition from elite endurance racing to building thriving communities like her Recipe Club and Back to Forward platform, he... | 1h 18m 06s | ||||||
| 7/8/25 |  Hosea Rosenberg: The Boulder Chef Who Turned New Mexican Roots Into Restaurant Gold | In today's episode, we chat with Hosea Rosenberg, acclaimed chef, restaurateur, and founder of Blackbelly and Santo. Hosea shares how a college job to pay for school led him from studying astrophysics to training with culinary legends like Wolfgang Puck and Kevin Taylor, ultimately winning Top Chef Season 5. He discusses his commitment to sustainable sourcing, the evolution of Blackbelly from food truck to Michelin Green Star restaurant, and how his childhood in Taos inspired Santo's authenti... | 1h 06m 21s | ||||||
| 6/24/25 |  How André Hueston Mack Is Making Wine Less Intimidating—and More Fun | In today’s episode, we chat with André Hueston Mack, acclaimed sommelier, designer, and founder of Maison Noir Wines, whose journey into the wine world started far from the vineyard in a corporate office at Citicorp. André shares how a bold leap of faith led him from finance to fine dining, where he trained as a sommelier in San Antonio and eventually led award-winning wine programs at The French Laundry and Per Se. He discusses the importance of storytelling in wine service, his mission to m... | 1h 00m 59s | ||||||
| 6/10/25 |  How Claudette Zepeda Rewrote the Rules—From Single Mom to Entrepreneur | In today’s episode, we chat with Claudette Zepeda, award-winning chef, culinary entrepreneur, and Creative Director of Chispa Hospitality, known for her fearless approach to regional Mexican cuisine and globally inspired storytelling. Claudette shares the creative vision behind her newest restaurant, Leu Leu. She reflects on growing up near the U.S.–Mexico border, how her travels have shaped her culinary identity, and the influence of fashion and music in her work. She also discusses her soci... | 57m 43s | ||||||
| 5/27/25 |  How Chef Stefani De Palma Led Team USA to Gold at Bocuse d’Or Americas | In today’s episode, we chat with Chef Stefani De Palma, former Chef de Cuisine at San Diego’s three-Michelin-starred Addison and Head Chef of Team USA at the 2024 Bocuse d’Or Americas. Stefani shares her journey from starting as a pastry chef to leading Team USA to a gold medal victory in New Orleans, securing their spot at the prestigious Bocuse d’Or finals in Lyon, France. She discusses the intense preparation, the challenges of the competition, and how her experiences have shaped her appro... | 40m 04s | ||||||
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Chart history for The Ultimate Dish
Peaked at #71 in Canada, currently #71 in Canada.
| Market | Genre | Peak | Current | Trend |
|---|---|---|---|---|
| Canada | — | #71 | #71 | — |
| VN | — | #94 | #94 | — |
| Ireland | — | #175 | #175 | — |
| South Korea | — | #192 | #192 | — |
Chart Positions
4 placements across 4 markets.
Chart Positions
4 placements across 4 markets.