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Culinary Now Podcast

Culinary Now Podcast

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Hosted by Chefs Jaime Schick and Matthew Britt. This podcast covers topics from the latest trends in food innovation and education to the challenges of managing a kitchen. Join us for insightful conversations with chefs, restaurateurs, educators, and industry professionals who share their stories, knowledge, and passion.


Jaime and Matt are Associate Professors at Johnson & Wales University and both hold Master’s Degrees in Education, as well as, certifications from the American Culinary Federation.


Contact: culinarynowpodcast@gmail.com

Instagram: @culinarynowpodcast

© 2026 Culinary Now Podcast Arte Cucina Enogastronomia
Episodi
  • Digital Wellness with Josh Mamaclay

    Digital Wellness with Josh Mamaclay
    Oct 16 2026

    Jaime and Matt sit down with Chef Josh Mamaclay to explore how emerging chefs can navigate the growing pressure to maintain a strong digital presence. Together, they discuss strategies that drive meaningful engagement, common pitfalls to avoid, and how culinary professionals can responsibly balance authenticity, career growth, and the realities of an always-online industry.
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    39 min
  • The Outdoor Classroom with Robert Dumas

    The Outdoor Classroom with Robert Dumas
    Sep 18 2026

    Jaime and Matt connect with Chef Robert Dumas to discuss his work at Paul Smith’s College and his passion for outdoor cooking in the Adirondack Mountains. The conversation highlights the skills needed to thrive in the outdoors and reveals why mise en place remains one of the most powerful tools for cooking well, no matter the setting.
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    47 min
  • It's just diarrhea! Doing better with Bridget Hegarty

    It's just diarrhea! Doing better with Bridget Hegarty
    Jul 23 2026

    Jaime and Matt sit down with Bridget Hegarty, Director of Public Health at Amtrak, to explore the recent Cyclospora outbreak and its implications for consumer dining behaviors. Together, they discuss the challenges foodservice operators face when sourcing and serving produce linked to foodborne illness outbreaks, and examine how chefs can strengthen food safety practices, make informed purchasing decisions, and help protect public health while maintaining consumer confidence.
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    37 min
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