Ingredient Insiders: Where Chefs Talk
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Ingredient Insiders: Where Chefs Talk is a arts podcast hosted by The Chefs' Warehouse. It has 157 episodes, with the latest published December 2025.
Inside the minds of the world’s top chefs and how they source the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers.
arts ·en ·157 episodes
111. Persimmons: Chef Jeremy Fox and Sean Mindrum of Comanche Creek Farms | Holiday Miniseries
110. Olive Oil: Karen Akunowicz and Joanne Lacina of Olive Oil Lovers | Holiday Miniseries
109. Goat Cheese: Allison Hooper, Daryll Breau, and Austen Czymmek of Vermont Creamery | Holiday Miniseries
108. Allen Brothers Beef: Chef Danny Ganem and Harris Heckelman of Chef’s Warehouse | Holiday Miniseries
107. Cookies: Chef Danielle Sepsy & Dawn Fallon of David’s Cookies | Holiday Miniseries
(From the Vault) Chocolate: Amy Guittard & Guittard Chocolate
(From the Vault) Cocoa Powder: Chef Nicoll Notter & Barry Callebaut
(From the Vault) Charcuterie: Sebastien Espinasse & Fabrique Delices
(From the Vault) Nuts: Rocco Damato & Bazzini Nuts
(From the Vault) Honey: Liz Prueitt & Savannah Bee Company
(From The Vault) Truffles: Food Journalist Rowan Jacobsen & Sabatino Truffles
(From The Vault) Caviar: Chef Michael White & Sasanian Caviar
(From The Vault) Brisket: Chef Burt Bakman & Westholme Wagyu
(From The Vault) Beef: Chef Charlie Palmer & Allen Brothers
(From The Vault) Mozzarella: Chef Nancy Silverton & Di Stefano Cheese
(From The Vault) California Tomatoes: Chef Kyle Connaughton & Munak Farms
(From The Vault) Greek Olive Oil: Chef Doug Psaltis & ILIADA
(From The Vault) Tomatoes: Chef Dan Richer & Mutti Pomodoro
(From The Vault) Salt: Melissa Clark and Jacobsen Salt
106. Chaat Masala: Chef Maneet Chauhan & Sana Javeri Kadri of Diaspora Spice Co.
105. Chilean Sea Bass: Chef Joe Cooper & Barry Markman and Josh Burman of Mark Foods
104. Tea: Chef Robert Irvine & Michael and Paul Harney of Harney & Sons
103. Calabrian Chili: Chef David Nayfeld & Gian Paolo Celli of Tutto Calabria
102. Bagels: Ed Levine & Melanie Frost of Ess-A-Bagel
101. Chocolate: Chef Jacques Torres & Michelle Roman of República Del Cacao
100. Vision: Chris and John Pappas of Chef’s Warehouse
99. Eggs: Chef Amanda Freitag & Mark Sauder of Sauder Eggs
98. Creativity: Chef Duff Goldman & Ken Gordon of Mochidoki
97. Competition: Chef Antonia Lofaso & Todd Gosule of B&W Quality Growers
96. Brandt Beef: Chef Robbie Felice & Eric Brandt of Brandt Beef
95. Tahini: Eden Grinshpan & Amy Zitelman of Soom Foods
Season Seven Trailer
94. Seeds: Chef Dan Barber of Row 7 Seed Company
93. California Organic Dairy: Albert Straus of Straus Family Creamery
92. Family: Lynn Giacomini Stray of Point Reyes Farmstead Cheese Co.
91. Goat Milk: Janne Rasmussen of Cypress Grove
90. Goat Cheese: Francois Challet of Laura Chenel
89. California Dairy: Matt Brown of Cowgirl Creamery
88. Pigs: Chef Elias Cairo of Olympia Provisions
87. Cheddar Cheese: Chef Josh Archibald of Tillamook County Creamery Association
86. Watercress: Todd Gosule of B&W Quality Growers
85. Micro Greens: Nicolas Mazard & Chef Taylor Knapp of Flavour Fields
84. Salami Rosa: Paul Bertolli
From the Archive: Plant-based Butter: Chef Laura Cronin & Susannah Schoolman of Tourlami
83. Gelato: Ryan Rodriguez of Villa Dolce Gelato
From the Archive: Chocolate: Amy Guittard & Guittard Chocolate
From the Archive: Fish Sauce: Chef Mark Andelbradt & Red Boat Fish Sauce
82. Cheese: Sheila Flanagan of Nettle Meadow Artisan Cheese and Cara Warren of Isigny Ste-Mère
From the Archive: Octopus: Chef Brad Rubano & MARKFOODS FAO 34
From the Archive: Salt: Melissa Clark & Jacobsen Salt
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