The Perfect Bite

In this special Podcasthon episode of The Perfect Bite, host Sarah Perkins sits down with Jake Tepperman, founder of Chicago Food Rescue, a nonprofit that rescues fresh, perishable food — produce, baked goods, prepared meals — from grocery stores, corporate offices, restaurants, and events, and delivers it directly to community organizations that feed people in need. No physical location. No warehouse. Just a network of volunteers, a powerful app, and a mission that is quietly changing how Chicago thinks about food waste and food access.Podcasthon is the world’s largest annual charity podcast event in mid-March. Podcasters around the globe are releasing episodes to support non-profits and causes they believe in. Jake and Sarah discuss how a Shabbat dinner tradition and seven years working at 412 Food Rescue in Pittsburgh led him to bring this food rescue model to Chicago — and what it took to build it from scratch in just a year and a half.Jake is one of those founders who isn't doing this for the glory. He's doing it because he saw a disconnect — a city full of food and people going hungry — and realized his background in supply chain and logistics was exactly what was needed to bridge it. In 2025 alone, Chicago Food Rescue completed over 1,100 rescues, moving more than 250,000 pounds of food and providing the equivalent of 208,000 meals across 44 nonprofit community partners.This conversation covers the mechanics of how food rescue actually works, the difference between food rescue and food banking, what it has looked like on the ground in Chicago as SNAP access was threatened, and why Jake believes hunger is not a supply problem — it's a logistics problem.It's also just a really lovely conversation about what it means to show up for your community, build something from nothing, and let the work speak for itself.In this episode, we cover:Growing up with Shabbat dinners and the family table that shaped his relationship with foodHis corporate career, early volunteering in Pittsburgh, and finding 412 Food RescueBuilding emergency food response infrastructure during COVIDWhat makes food rescue different from food banks and food pantriesHow the three-way coordination between food donors, volunteers, and nonprofit recipients actually worksThe Chicago Food Rescue app — and how it removes every barrier to volunteering2025 by the numbers: 250,000+ pounds of food, 208,000 meals, 1,100+ rescuesWhat happened in Chicago as SNAP restrictions tightened — and why food rescue is only part of the solutionHow one organization saved $40,000 in food costs and hired a caseworker because of food rescueHis advice for anyone starting something new: just start, even before you have it all figured outHow to get involved:Download the Chicago Food Rescue app (Google Play or App Store) to volunteer or set up a food rescueFor more information and to donate: chicagofoodrescue.orgInstagram/Facebook/LinkedIn: @chicagofoodrescue_Want to become involved with Podcasthon? Head to podcasthon.orgSubscribe 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!

Rachel Mansfield is one of those people where listing her titles doesn't even do her justice — OG food blogger, recipe developer, cookbook author, CPG investor, and now founder of cadootz!, the kids' snack brand that's checking every box health-conscious parents have been begging for. Oh, and she's doing most of it alongside her husband Jordan, while raising three boys and renovating a 90-year-old home. Casual.In this episode, Rachel gets real with host Sarah Perkins about the winding, messy, beautiful road that got her here — from baking box-mix birthday cakes in high school, to getting fired (her word, not ours) from a PR job at 25 with 10K Instagram followers and a big dream, to building a brand that now reaches millions of people who just want to eat well without it feeling like a chore.We talked about it all: the moment Jordan convinced her to start a recipe blog instead of selling overnight oats on the streets of Manhattan (truly iconic), what she's learned as an investor in 25+ CPG brands through grt sht Ventures, and why she is not launching new cadootz! flavors quite yet—even though everyone keeps asking.Rachel also gets candid about navigating fertility challenges in public, the pressure of running a platform where it always looks like you have it together (she does not, and she'd like you to know that), and why she thinks "balance" is kind of a myth—but also why that's okay.This one is for the founders, the creators, the parents trying to figure out how to feed their families something better, and honestly anyone who's ever been told no and had to figure out what comes next.In this episode, we cover:How getting fired was the best thing that ever happened to Rachel's careerBuilding a food and lifestyle brand from scratch in the early days of Instagram + influencersWhat she learned about brand partnerships — then vs. nowLaunching cadootz! and her cookbook More, Please! in the same week (accidentally)Working with your spouse: the real talk on what it's like and how they make it workInvesting in 25+ CPG companies through grt sht Ventures and what she's seen go wrongWhy she's going slow and steady with cadootz!'s retail strategyOn sharing the hard stuff online: fertility, overwhelm, and keeping it realWhat fills her cup: heated sculpt classes and a really good SancerreHer closing advice for anyone thinking about putting themselves out thereConnect with Rachel:Instagram: @rachlmansfield (no "e" in Rachl!)Website: rachlmansfield.comSubstack: @rachlmansfieldcadootz!: @cadootzsnacks | cadootz.comPre-order More, Please! at rachlmansfield.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 on Substack!

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!

When I say Swedish hot dogs will change your life, it’s true! And they did for techie turned chef Amelia Eudailey. In this episode of The Perfect Bite, host Sarah Perkins sits down with chef and entrepreneur Amelia Eudailey, founder of the cult-favorite pop-up concept Hej Hej (pronounced “hey hey”!). Known for its Scandinavian-inspired hot dogs, Swedish candy, and playful menu, Hej Hej has built a loyal following through pop-ups, catering, and creative storytelling—all before opening a traditional restaurant.Amelia didn’t follow a typical culinary path. After working in tech and startups, she pivoted into food, working as a line cook at the famed Octavia, and began testing her concept through pop-ups while still working full-time. Today, she’s growing Hej Hej into a recognizable food brand while exploring the future of brick-and-mortar, merchandising, and community-driven hospitality.This episode is a candid look at building a food business from scratch and learning through experimentation.In this conversation, we discuss:Launching a Swedish hot dog pop-upWhat makes Swedish hot dogs and food so specialTransitioning careers into food entrepreneurshipTesting a concept before opening a brick-and-mortar spaceBuilding a brand through pop-ups and communityRevenue streams beyond a brick-and-mortarUsing Substack and social media to grow an audienceDeciding when (or if) to open a permanent spaceStaying creative while building a sustainable businessAmelia’s story is a reminder that there’s no single path into the food industry — and that entrepreneurship often starts with simply trying.TPB listeners, we have a special code for you to grab Hej Hej merch or Swedish candy mixes on Hej Hej’s site! Use code ‘PERFECTBITE’ on www.chefhejhej.com for 15% off your order of $25 or more through March 15, 2026.To learn more about Hej Hej and find out about future pop-up dates, visit www.chefhejhej.com. You can follow Hej Hej on social media @chefhejhej. Subscribe to Amelia’s Substack Hotdog Hustle!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 actually take to build a better ingredient for professional kitchens?In this episode of The Perfect Bite, host Sarah Perkins sits down with Susannah Schoolman, founder of Tourlami, to unpack how deep culinary experience can become a real competitive advantage in entrepreneurship.Susannah shares how her background as a classically trained pastry chef revealed a major gap in the plant-based market: vegan butters that simply didn’t work in professional baking and kitchen environments. Instead of settling for “good enough,” she spent years testing, iterating, and engineering two plant-based butters designed specifically for lamination, pastry, and high-heat applications in professional kitchens.This conversation explores:How lived kitchen experience can uncover real product-market fitWhy Tourlami offers multiple functional butters, not a single catch-all solutionThe five-year R&D journey behind building a credible food ingredientThe mindset shift from chef to founderWhy early-stage founders should prioritize performance over brandingThis episode is a must-listen for food founders, chefs considering entrepreneurship, and anyone building a product meant to perform under real-world conditions.You can learn more about Tourlami at www.tourlami.com. You can purchase Tourlami for your own kitchen at Chef’s Warehouse locations across the U.S and Canada and on Webstaurant Store.You can follow Tourlami on social media @tourlami and Susannah at @itsschool_man. 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!

This week’s episode is our first ever MINI BITE! You get to learn so much in a shorter episode length. Enjoy!Building a food or CPG company is never easy—and finding the right investors can be just as challenging. On this episode of The Perfect Bite, host Sarah Perkins sits down with Nate Cooper, founder and managing partner of Barrel Ventures, to talk about what it really takes to build, fund, and scale successful food and beverage businesses.Nate shares his journey from growing up in a food-industry family to helping launch LYFE Kitchen, co-founding Wise Apple, and eventually becoming an early investor in brands like Olipop. Along the way, he breaks down how founders should think about fundraising, why not everyone needs to love your product, and how venture capital actually works behind the scenes in food and CPG.This conversation covers:How Nate transitioned from operator to food-focused venture capitalistLessons learned from building and shutting down a startupWhat makes a food or CPG brand investableWhy niche audiences matter more than mass appealThe future of functional beverages, CPG consolidation, and emerging categoriesHow founders should approach investors—and what not to doWhy resilience, network, and long-term vision matter more than perfectionWhether you’re building a food brand, exploring venture capital, or just curious how investment decisions are made in CPG, this episode offers a candid, insider look at the business of food.You can connect with Nate on LinkedIn or email him at nate@barrelvc.com. You can learn more about Barrel Ventures and its portfolio companies at www.barrelvc.com. 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 if non-alcoholic drinks were just as complex, cultural, and satisfying as craft cocktails?On this episode of The Perfect Bite podcast, host Sarah Perkins sits down with Benno Nelson, co-founder of Five Corners Beverage Company, a Chicago-based brand crafting deeply flavored, globally inspired non-alcoholic canned drinks for adults.Benno shares how his journey into sobriety — paired with a lifelong love of food, beverage, and global storytelling — sparked the idea for Five Corners. Rather than creating sugary substitutes or imitation cocktails, Five Corners honors traditional non-alcoholic drinks from around the world, focusing on the five foundational tastes: salty, sour, bitter, savory, and sweet.This episode explores the evolution of the non-alcoholic beverage movement, why Chicago is the perfect testing ground for innovative drinks, and how intentional flavor design can create true alternatives—not compromises.In this episode, we discuss:Why non-alcoholic drinks deserve depth, culture, and storyBenno’s sobriety journey and how it shaped Five CornersThe inspiration behind flavors like Salted Lemonade and SangritaHow global beverage traditions influenced Five Corners’ recipesBuilding a beverage startup intentionally and locally in ChicagoWhy non-alcoholic menus are additive — not cannibalistic — for restaurantsLessons in entrepreneurship, patience, and community-driven growthTo learn more about Five Corners or order your own packs around the country, head to www.fivecornersbev.com. Get 10% off your online order with code ‘BITE’!You can purchase and experience Five Corners Beverage at retailers, restaurants and venues throughout the Chicago area. You can follow Five Corners on Instagram @fivecornersbev.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 this episode of The Perfect Bite podcast, host Sarah Perkins sits down with Emily Groden, founder and CEO of Evergreen waffles, the better-for-you frozen waffle brand now sold in more than 8,500 grocery stores nationwide.Emily’s story is anything but traditional. After graduating from Yale and Harvard Law School, she became General Counsel for The Alinea Group—one of the most innovative and prestigious restaurant groups in the world. But it was pregnancy, motherhood, and a podcast on frozen waffles that sparked an idea that would change her career — and the breakfast aisle — forever.In this episode, Emily shares how she built Evergreen waffles from her home kitchen into a nationally distributed CPG brand, all while staying true to real ingredients, thoughtful sourcing, and steadfast business and nutrition values.In this episode, we discuss: • How Evergreen waffles was born from motherhood and necessity • The leap from corporate law to food entrepreneurship • Lessons Emily learned working at The Alinea Group and Tock • Building a frozen CPG brand with real, whole-food ingredients • Scaling manufacturing, retail distribution, and supply chain • Why shooting your shot — even with a cold email — matters • The challenges and rewards of building a Midwest-based CPG brandPerfect Bite listeners—get 15% off your Evergreen order on eatevergreen.com with code ‘TPB15’! Visit www.eatevergreen.com to shop, learn more, and find store locations with product near you. You can follow Evergreen on Instagram at @eatevergreen. 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 episode of The Perfect Bite Podcast, host Sarah Perkins sits down with pastry chef, food writer, and cookbook author Justin Burke, whose debut cookbook Potluck Desserts is redefining what comfort baking — and queer food — really mean.Justin shares their remarkable journey from self-taught baker and restaurant pastry chef to becoming a nationally recognized voice in food storytelling, and how writing about food through a queer lens unlocked a mission of community, identity, and chosen family.From pop-ups that unexpectedly went viral, to the emotional process of bringing a cookbook in the queer food space to life over 10 years, to building a platform rooted in authenticity rather than algorithm-chasing, Justin offers wisdom for creatives and entrepreneurs across every field.In this episode you’ll hear: • What queer food really is — and why it has nothing to do with ingredients • The cultural history of queer potlucks and how they shaped Justin’s cookbook • How to build a creative career without “staying in one lane” • Why authors and creators should focus on community over competition • Advice for anyone writing a book or building a brand from scratchYou can purchase “Potluck Desserts” at your favorite local book stores or any national bookstore chains. You can follow Justin on Instagram @justintsburke and subscribe to his Substack “Taste This.”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 Podcast, host Sarah Perkins sits down with Beth Le Manach, creator of Entertaining with Beth and author of Entertaining 101. Beth shares how she turned her love of home cooking and hosting into a thriving digital media brand — from her early days at Scripps and Food Network to building a YouTube channel with over 600,000 subscribers. They explore the journey behind Entertaining 101, the art of making guests feel at home, and Beth’s lessons from 13+ years in the creator economy. From surviving long days as a mompreneur to creating content that feels elevated yet accessible, Beth reveals what it really takes to build a sustainable media brand around food, joy, and storytelling.You’ll learn:How Beth transitioned from corporate media to food creator entrepreneurshipWhat makes content relatable and evergreenThe secret to building loyal communities onlineHow to monetize across YouTube, Substack, and booksBeth’s tips for stress-free entertaining and creating your “perfect bite”Grab Beth’s new book, Entertaining 101, now available at Anthropologie, Amazon, and anywhere books are sold.You can follow Beth on YouTube, Instagram, Substack and more @entertainingwithbeth. You can buy Entertaining 101 and learn more from Beth at www.entertainingwithbeth.com.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!

In this episode of The Perfect Bite, host Sarah Perkins sits down with Chef Logan Neisel, the creative force behind North Coast Culinary Group — known for his innovative Prologue Dinner Series pop-ups and private dining experiences in Cleveland.Logan’s approach to food blends fine-dining precision with personal storytelling, drawing on history, culture, and art to craft meals that are as thought-provoking as they are delicious. From his culinary beginnings to curating one-of-a-kind experiences, Logan shares what inspires his menus, how he brings a sense of art and history to every dish, and why he believes food should make you feel something.In this episode, you’ll learn:How Chef Logan Neisel approaches pop-ups and private dining as immersive art formsThe stories and history behind his most memorable dishesHow artistry, intention, and emotion guide his creative processWhy intimacy and storytelling matter more than ever in modern diningThe evolution of Midwest food culture through a fine-dining lensWant to join Logan for one of his Prologue Dinner Series events? Get 10% off your tickets with code PERFECTBITE here. You can follow Logan on Instagram @chef_lone, @northcoastculinarygroup, and @prologuedinner_cle. Head to this link to see where Logan will be serving his next dinner in Cleveland.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 Chef Zubair Mohajir, the creative force behind Lilac Tiger, Coach House, Mirra, and Sarima Café—four of Chicago’s most inventive and culture-forward restaurants.Zubair’s journey is anything but traditional. Born in Chennai, India, and raised in the Chicago suburbs, he went from a career in finance to the kitchens of Jean-Georges, Bouchon, and even Gaggan in Bangkok. His story spans immigration, resilience, mentorship, and the reinvention of Indian cuisine paired with other cultures for a new generation.He shares how his South Indian roots shaped his culinary identity, how he built community-driven restaurants rooted in collaboration and culture, and how he’s using food to challenge stereotypes about Indian cuisine.You’ll Learn:How Zubair transitioned from finance to fine diningLessons from working at Jean-Georges and staging at Gaggan in BangkokThe origins of Wazwan, Lilac Tiger, Coach House, Mirra, and Sarima Café to James Beard nominationsHow Top Chef changed his perspective as a creative entrepreneurWhy collaboration is key in the restaurant industryHis reflections on culture, immigrant identity, and culinary reinventionYou can visit all of Zubair’s venues throughout Chicago. To learn more, visit www.chefzubair.com. You can follow Zubair on Instagram @zubairmohajir. You can follow his restaurants @lilactigerchi, @mirrachicago, @coachhousechi, and @sarimacafe. 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!