Joseph Creech: Diversity in Mexican Cooking, Saving Heritage Ingredients, Peak Taco

Dominique Crenn: Breast Cancer Awareness Month

On this episode, Holly talks with Michelin-starred chef Dominique Crenn, three-starred Michelin chef of Atelier Crenn in San Francisco, Calif., the first woman in the United States to acheive this distinction. They discuss her experience with breast cancer, how it affected her work and how work helped her through her treatment, and advocacy through her PINKTOBER partnership with Hard Rock International.

A Very "Florida Chef" Thanksgiving Bonus Episode

Chef Jennifer Denlinger is back to talk about all things holiday cooking and Thanksgiving. We talk about ways to incorporate local Florida flavor into this year's meal, how to mitigate costs but still enjoying life's little luxuries, and how to appease Thanksgiving purists while keeping your menu exciting.

Benjamin Coutts: Storytelling Through Beverage Paring

On this episode, Holly talks with Benjamin Coutts, beverage director at Soskei Modern Omakase in Winter Park, Florida, and long-time wine and spirits professional. They discuss what the right beverage pairing means in elevating cuisine, how wine and spirits can deepen a diner's connection to flavor and gastronomic experience, and taste some unique wines and sake on-air.

Paula DaSilva: Training the Next Generation of Young Chefs

On this episode, Holly interviews chef Paula DaSilva, executive chef at the Ritz-Carlton Ft. Lauderdale. They discuss the importance of raising the next generation of young chefs, how COVID-19 affected her as a hotel executive chef in a major tourism destination, and how her lesbian identity has played a part in her culinary journey.

Joseph Creech: Diversity in Mexican Cooking, Saving Heritage Ingredients, Peak Taco

On this episode, Holly interviews chef Joseph Creech, owner of Hunger Street Tacos in Winter Park and soon opening a second location in Winter Garden at Plant Street Market. They discuss the importance of exploring the diversity of Mexican cooking styles, why saving heritage ingredients is paramount, and whether Orlando has reached "peak taco."