Today, we are heading back out to sea because there was no way we could fit all things fish and seafood into one episode. Think of this episode as the sister conversation to our recent fish episode.

For me, seafood has usually been a ‘restaurant meal,’ but as usual, Jody and Kirstie have removed the intimidation factor, and now I’m ready to cook seafood in my own kitchen. Jody and Kirstie share their favourite recipes and tips for scallops, shrimp cocktail, and mussels, and they also share some of their favourite ceviche stories from Mexico and Peru.

In this episode, each seafood has a story, and you won’t want to miss a single one.

In this episode, you will learn:

• Why frozen at sea scallops are often a better choice in Ontario, and how to tell when they are perfectly cooked
• How to retire the frozen shrimp ring and make simple, flavourful shrimp cocktail at home
• Practical tips for buying, cleaning, and cooking mussels, and how the sauce more or less makes itself
• Real world ideas for seafood boils, kitchen parties, and feeding a crowd with one big pot
• Travel stories from Peru and Mexico that bring ceviche, leche de tigre, and coastal seafood culture to life
• A quick primer on how acid “cooks” seafood in ceviche, and why freshness matters so much
• Why oysters, mussels, scallops, and shrimp all feel so communal when you share them around a crowded table

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Today is a special episode. It is the first in a new ongoing series that takes you behind the scenes of Jody and Kirstie’s cookbook journey. They are taking hundreds of their original, much loved recipes from The Culinary Studio and turning them into a cookbook. In each episode, you will hear about the funny moments, the big wins, and the ways they work through challenges along the way. From Swiss Chalet meetings, to finding handwritten recipes in old journals, to rigorous recipe testing happening in kitchens everywhere, including mine.

This is not a glossy “for display only” cookbook, it is being built for everyday cooks and chefs of every experience level, from Red Seal pros right down to people like me who’ve been known to burn soup to the bottom of the pot.

And if you happen to be a publisher looking for a tested, community-powered cookbook from Canadian chefs with fifteen years of teaching experience, we would very much like to hear from you.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

On today’s episode, we are talking about quitting. Jody shares the story behind her viral “I Quit” post. She’s not quitting cooking altogether; instead, she’s quitting the role of default family cook and handing some of that responsibility over to her kids.

Jody shares what has actually happened now that her kids are in charge of making dinner. We get into the real side of it all, from burnt croutons to successful Thai curry.

You will hear how this experiment has given Jody the gift of time and how both Kirstie and I are inspired to try something similar in our own kitchens.

Our conversation is funny and honest, and it gives you a realistic look at how kids really learn to cook, how families can share the load, and why teaching children to feed themselves is about so much more than getting dinner on the table. Jody’s stories will give you permission to step back and the inspiration to say “I quit” in your own way, without anyone going hungry.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Links and Resources

Mac and Cheese and Ground Beef

Thai Curry

Eggless Caesar Dressing Recipe

Creamy Chicken Pesto Gnocchi

Beef Broccoli Stir Fry

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

Today, we are tackling the episode that some of our listeners have specifically requested…how to cook fish.

Now, before Jody and Kirstie walk me through pan-seared salmon, poached fish, and why a scorching hot pan is my new best friend, I have a brand new fail that I have been waiting to share with Jody and Kirstie. It involves maple syrup and a microwave. And Jody shares with us how she’s quit the kitchen. You won’t want to miss that story.

We do get around to fish, and our chefs have great tips and tricks to share. From where and how to buy really good fish when you live nowhere near an ocean, pan vs oven and why tuna might be the easiest fish to cook.

Jody and Kirstie share memories of fishing as kids and learning to cook their first fish fry, and introduce us to their “pancake method,” so you stop stressing about when to flip your fish. By the end, I am genuinely excited to pan sear salmon at home and to try their famous Newfoundland cod fish tacos that come together in under 30 minutes.

If fish has always felt like a restaurant only order for you, this episode will change that. You will walk away with simple, tested techniques, a little science, and a lot of reassurance that everyone can cook fish in their own kitchen.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Links and Resources

Fish Tacos Podcast Episode

Homemade Tartar Sauce: A Classic with Endless Possibilities

Fish Tacos That Impress

Grilled Fish 101: Best Chef Tips for BBQ Fish Perfection!

Beer Battered Fish & Chips: A Crispy Classic for Good Friday (or Anytime)

Pan-Seared Salmon Made Perfect | Chef-Approved Method (in 20 Minutes!)

Miso-Glazed Salmon Bowls!

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

Is your homemade stir-fry lacking that special something? Do your vegetables turn out soggy instead of crisp? In this episode, Jody, and Kirstie break down the science and the art of the perfect stir-fry.

Our chefs share an easy four-ingredient sauce that is infinitely better than anything you can buy in a bottle. We also discuss why you should not cook all your vegetables at the same time and a secret technique called velveting.

You will not believe how simple it is to achieve that authentic restaurant flavour at home. It just requires a little bit of knowledge and a little bit of restraint.

In This Episode, You Will Learn:

• The 4-Ingredient Magic Sauce: Why you should stop buying pre-made stir-fry sauces. The chefs share their "golden ratio" ingredients: Shaoxing cooking wine, Oyster sauce, Soy sauce, and Sesame oil.
• The Art of Velveting: Jody explains the science behind using baking soda (not baking powder!) to change the pH of meat. This prevents tight protein bonds and results in that tender, silky texture you love in restaurant dishes.
• The Dance of the Wok: Why you must cook ingredients separately. We discuss managing heat and why treating your vegetables like they are in a "cold plunge" results in a soggy disaster.
• Wok Hei: Understanding the "breath of the wok" and whether you actually need a carbon steel wok to make a great meal.
• Restraint in the Kitchen: Why choosing just two or three vegetables is better than using everything in your crisper drawer.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Links and Resources

Forequarter Butcher Shop

Easy Beef & Broccoli Stir Fry – Better Than Takeout

Mastering the Stir-Fry: Cashew Chicken Stir-Fry (Faster than Take-Out!)

Beyond the Recipe: Why Chefs Jody and Kirstie are Obsessed with Cookbooks

The Wok by J. Kenji López-Alt

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok

Why does food always taste better late at night when you are standing at the kitchen counter?

In this episode of Chef Over Your Shoulder, Amy, Jody, and Kirstie share their favourite midnight snacks. They talk about why the perfect sandwich is truly the pinnacle of late night snacking, and Jody talks about the art of making the perfect peanut butter toast. If you are looking for something a bit lighter, we also share our favourite healthy snacks that still satisfy those late night cravings.

Even when it comes to snacking, Jody and Kirstie still bring their professional expertise to the kitchen. They share how to revive yesterday’s pizza so the crust stays crispy and the cheese stays melty.

Of course, not all late night snacks are eaten in the comfort of your own home. Kirstie shares a legendary New Year's Eve story that ended at a 7-Eleven with the perfect midnight snack that saved the night.

Kirstie and Amy also confess that raw cookie dough is one of our favourite treats, even while Jody expresses her professional concern over our raw flour intake. But in the end, they all agree that a simple bowl of cereal might just be the perfect midnight snack of all.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Links and Resources

The Best Ever Meatloaf Recipe

The Best & Only Bits and Bites Recipe You’ll Ever Need!

Connect with us!

The Culinary Studio Website

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Amy Schlueter Instagram

The Culinary Studio Facebook

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Today we are talking turkey. We are sharing our turkey memories and stories and lots of turkey tips. For many of us we are getting into the holiday season and that often includes a full turkey dinner. It can be one of the biggest joys of the year or one of the biggest culinary challenges you face.

Either way, everyone will find some turkey inspiration from what Kirstie calls Jody’s Turkey Manifesto. It will answer all your questions. Should you brine? What temperature is safe? Can you cook your turkey the day before?



Jody and Kirstie not only answer these questions and more, but they also break down the process into manageable steps and debunk a few turkey myths along the way. Whether you are a seasoned pro or roasting your very first bird, this episode is packed with turkey tips and inspiration to help you find the Joy of Cooking this holiday season.

Key Topics & Takeaways:

• Kitchen Stories: Kirstie shares a "Weekly Win" recipe for a Zucchini Meat and Cheese Lasagna, perfect for using up garden gluts or eating gluten-free..
• The Turkey Manifesto: Jody introduces the ultimate guide to decision-making for your bird. This includes choosing between fresh or frozen and determining the right size (aim for 1.5 lbs per person).
• Brining Basics: The chefs explain the difference between wet and dry brining.
• Tip: Dry brine with 1 teaspoon of kosher salt per pound of turkey for 24 to 48 hours.
• Temperature Matters: Stop guessing and use a thermometer.
• Breast meat should reach 157°F to 160°F.
• Thigh meat should reach 175°F.
• The Make-Ahead Hack: Jody’s secret to a relaxed holiday is cooking the turkey the day before, carving it cold, and reheating it in stock and butter.
• Gravy Gold: How to use turkey necks and roasted bones to create a rich stock, ensuring you never run out of gravy.

Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.

Links and Resources

Zucchini Lasagna

Jody's Turkey Manifesto

Guide to Brining Turkey

Connect with us!

The Culinary Studio Website

The Culinary Studio Instagram

Amy Schlueter Instagram

The Culinary Studio Facebook

The Culinary Studio TikTok