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.
Est. Listeners
Based on iTunes & Spotify (publisher stats).
- Per-Episode Audience
Est. listeners per new episode within ~30 days
1,001 - 10,000 - Monthly Reach
Unique listeners across all episodes (30 days)
5,001 - 25,000 - Active Followers
Loyal subscribers who consistently listen
5,001 - 15,000
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Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
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Total Plays
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Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
Kristen Kish in Toronto, Canada: Why Confidence Matters More Than You Think
Apr 28, 2026
57m 24s
Alana Kysar: The Untold Truth About Hawaiian Food
Mar 31, 2026
41m 58s
Top Chef Winner Melissa King: What Changed When I Stopped Holding Back
Mar 10, 2026
51m 24s
Jacques Pépin: The Secret Wisdom of a Culinary Legend
Feb 24, 2026
48m 15s
Alexis Stoudemire: Why She Chose Culinary School Now
Feb 10, 2026
1h 03m 58s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 4/28/26 |  Kristen Kish in Toronto, Canada: Why Confidence Matters More Than You Think | Escoffier Chef-in-Residence and Emmy-nominated Top Chef host Kristen Kish returns for a special in-person conversation in Toronto, Canada! From her early days on the line to becoming a Top Chef winner, Kristen reflects on the moments that shaped her, from navigating self-doubt to learning to trust her instincts and redefining success on her own terms. She also shares how embracing her identity has influenced the way she shows up both in the kitchen and beyond. Recorded at Propeller Coffee Co.... | 57m 24s | ||||||
| 3/31/26 |  Alana Kysar: The Untold Truth About Hawaiian Food | In today’s episode, we’re joined by Alana Kysar, cookbook author, recipe developer, photographer, and the voice behind Aloha Kitchen and Aloha Veggies. Alana shares how returning home to Hawai‘i reshaped the way she sees food, culture, and her role as a storyteller. She reflects on building her career through blogging, the lessons that come with wearing many creative hats, and why good things take time. We talk about the layered nature of Hawaiian cuisine, the responsibility of telling cultur... | 41m 58s | ||||||
| 3/10/26 |  Top Chef Winner Melissa King: What Changed When I Stopped Holding Back | In today’s episode, we welcome Melissa King, Top Chef All-Stars champion, record-breaking competitor, cookbook author, and host of National Geographic’s Tasting Wild. Melissa shares what changed between her first season of Top Chef and her return to win it all. She opens up about growing up shy, fighting for her dream of culinary school, and the moment she stopped replicating other chefs and started cooking from her own identity. We talk about mentorship, discipline, sacrifice, and why compet... | 51m 24s | ||||||
| 2/24/26 |  Jacques Pépin: The Secret Wisdom of a Culinary Legend | In today’s episode, we welcome Jacques Pépin, culinary icon, bestselling author, and beloved teacher whose career has shaped generations of cooks around the world. Jacques looks back on his early apprenticeship in France, his move to the United States, and the unexpected turns that defined his career—from La Pavillon to Howard Johnson’s, from television with Julia Child to decades of teaching. He reflects on the importance of technique, the difference between professional and home kitchens, a... | 48m 15s | ||||||
| 2/10/26 |  Alexis Stoudemire: Why She Chose Culinary School Now | In today’s episode, we sit down with Alexis Stoudemire, entrepreneur, lifestyle creator, philanthropist, and recent Escoffier graduate. Alexis opens up about enrolling in culinary school as a deliberate next chapter, not a career reset. She reflects on balancing school with motherhood, business, media, and travel, and how formal culinary training reshaped her relationship with food, discipline, and intention. From walking across the graduation stage to finding confidence in the kitchen, Alexi... | 1h 03m 58s | ||||||
| 1/27/26 |  How a Home Kitchen Became a Source of Healing | In today’s episode, we sit down with Jennifer Relph, a home baker, mom of four, and former cottage food business owner behind Selah Sweets. Jen shares how baking became a form of therapy during a challenging season of life and why time in the kitchen helped quiet her mind, focus her energy, and reconnect with joy. We talk about building a home-based bakery from scratch, navigating cottage food laws, managing holiday volume from a home kitchen, and donating a portion of sales to local nonprofi... | 40m 48s | ||||||
| 1/13/26 |  Kevin Boehm: “How Hospitality Saved My Life” | In today’s episode, we welcome back Kevin Boehm, James Beard Award-winning restaurateur, co-founder of Boka Restaurant Group, and author of The Bottomless Cup. Kevin reflects on a childhood shaped by instability and the unlikely refuge he found in restaurants. He shares how hospitality gave him structure, purpose, and a way to build the kind of spaces he was searching for himself. Kevin talks about writing his memoir, the response it has sparked, and why telling the truth about his life has o... | 41m 40s | ||||||
| 12/16/25 |  Beyond Candy: The Art & Soul of Craft Chocolate with Moksha Chocolate’s Founders | In today’s episode, we chat with Jen and Michael Caines, the husband-and-wife team behind Moksha Chocolate, a bean-to-bar craft chocolate company based in Boulder, Colorado. Jen and Michael take us inside their world of small-batch chocolate making, from sourcing transparently traded cacao and understanding terroir to roasting, winnowing, grinding, and tempering with meticulous care. They share the unexpected path that led them from education, horticulture, and engineering to running a thrivi... | 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 | ||||||
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| 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 | ||||||
| 5/6/25 |  Marc Vetri on Why the Best Chefs Don’t Just Cook — They Care | In today’s episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map. Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Ita... | 48m 30s | ||||||
| 4/22/25 |  Accidentally on Purpose: Chef-in-Residence Kristen Kish on Life, Mentorship & Meaning | In today’s episode, we chat with Kristen Kish, Escoffier Chef-in-Residence, award-winning chef, and host of Bravo’s Top Chef. A Korean adoptee raised in Michigan, Kristen discovered her passion for cooking at a young age. After working in various Boston kitchens, she competed on Season 10 of Top Chef, ultimately winning the coveted title. Since then, she’s published a cookbook, starred in hit shows like Fast Foodies on TruTV and Iron Chef on Netflix, and in 2023, took over as the host of Top ... | 28m 34s | ||||||
| 4/8/25 |  Carnegie Hall to Culinary School: How One Opera Singer is Nourishing Her Art and Her Life | In today’s episode, we chat with Maria Zouves, a Greek-American soprano, educator, director, producer, and current Escoffier student pursuing a degree in Holistic Nutrition & Wellness. As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Esta... | 1h 14m 05s | ||||||
| 3/11/25 |  From Resume to Interview: Hospitality Hiring Experts Share Career-Boosting Tips | In today’s episode, we chat with Brian Blum and Evan Kaplan, two expert recruiters from Gecko Hospitality—an esteemed partner of Escoffier. With over 20 years of experience in restaurant operations and staffing, Brian has held leadership roles at Applebee’s, Ragazzi’s, and Houlihan’s. His deep understanding of what makes a business thrive and his passion for community impact make him a powerhouse in hospitality recruitment. Evan, an award-winning recruiter and sommelier, brings a wealth of kn... | 1h 01m 30s | ||||||
| 2/11/25 |  Lessons in Hospitality: How Kevin Boehm Builds Award-Winning Restaurants | In today’s episode, we chat with Kevin Boehm, a James Beard Award-winning restaurateur. With a career spanning three decades and over 40 restaurants opened, Kevin has redefined the dining experience. From launching his first six-table restaurant at 23 to co-founding the acclaimed Boka Restaurant Group with his partner Rob Katz, Kevin’s influence is undeniable. Boka has earned 13 consecutive Michelin stars, and Kevin and Rob have been named TimeOut Chicago’s Restaurateurs of the Year, Eater Na... | 58m 10s | ||||||
| 1/28/25 |  From Army to Artistry: Trenin Nubiru’s Culinary Reinvention | In today’s episode, we chat with Trenin Nubiru, a graduate of Escoffier's culinary and baking & pastry programs. Trenin’s journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Treni... | 55m 55s | ||||||
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Chart Positions
2 placements across 2 markets.
Chart Positions
2 placements across 2 markets.