In today’s episode, we sit down with Scottish chef Kat McGibbon, winner of the 2025 HIT Scotland Scholarship and champion of The Heat, the culinary competition led by multi-Michelin-starred chef Jean-Christophe Novelli.

Kat reflects on the experiences that have shaped her career, from growing up in the Scottish Highlands to working her way through professional kitchens, competing on the international stage, and immersing herself in culinary experiences across Boulder, Barcelona, Australia, and the UK. Along the way, she opens up about overcoming self-doubt, embracing pressure, and finding confidence by stepping outside her comfort zone.

This conversation is about taking chances, staying curious, and discovering just how much you're capable of when you're willing to keep growing under pressure.

In today’s episode, we sit down with celebrity private chef, entrepreneur, and content creator Brooke Baevsky, better known to millions online as Chef Bae.

Brooke shares the unconventional journey that took her from food science and product development to cooking for some of the world’s most recognizable names. Along the way, she reflects on growing up in a household shaped by food allergies and dietary restrictions, building a career that didn’t exist when she was in college, and creating opportunities by following every interest and refusing to take no for an answer.

This conversation is about persistence, creativity, and having the confidence to carve out your own path—even when no one else can see it yet.

In today’s episode, we sit down with siblings Orel Zwiebel and Nani Edry, two creatives who took very different paths into the world of food.

Orel shares how her background in wellness, yoga, and mindfulness eventually led her to Escoffier and the creation of Zest & Gather, a concept centered around intentional food experiences and community. Nani reflects on his unconventional journey from shaping surfboards and working in tech to building Nani’s Dough and expanding his culinary ventures in New York City.

Together, they talk about creativity, risk-taking, hospitality, and why the most memorable food experiences go far beyond what’s on the plate.