In today's episode, we chat with Curtis Duffy, James Beard Award winner, Michelin-starred chef, restaurateur, and author of the powerful new memoir Fireproof.

Curtis shares how his traumatic childhood in rural Ohio led him to find refuge in an unlikely place: a high school home economics class. He discusses his journey from that first spark of passion to training under culinary legends like Charlie Trotter and Grant Achatz, building Grace into a three-Michelin-starred institution, and the bold decision to walk away at its peak to launch Ever during a global pandemic.

Join us as Curtis reveals why writing Fireproof was more challenging than earning any award, how putting his painful truth on paper became his ultimate act of healing, and what it really means to be "fireproof" — not avoiding the heat, but learning to thrive in it.

In today's episode, we chat with Lentine Alexis, certified holistic nutritionist, Ayurvedic health counselor, pastry chef, yoga and breathwork instructor, and sports performance coach.

Lentine shares how struggling to fuel her training with traditional "athlete foods" led her to reimagine nutrition through a more intuitive, flavorful, and joyful lens. She discusses her transition from elite endurance racing to building thriving communities like her Recipe Club and Back to Forward platform, her mission to help others fuel not just performance but purpose, and how listening to her body became the foundation for her "against the grain" culinary philosophy.

Join us as Lentine reveals how breaking the sports nutrition code and embracing joy as the secret to peak performance transformed not only her own relationship with food but is now revolutionizing how athletes and everyday eaters nourish both body and spirit.

In today's episode, we chat with Hosea Rosenberg, acclaimed chef, restaurateur, and founder of Blackbelly and Santo.

Hosea shares how a college job to pay for school led him from studying astrophysics to training with culinary legends like Wolfgang Puck and Kevin Taylor, ultimately winning Top Chef Season 5. He discusses his commitment to sustainable sourcing, the evolution of Blackbelly from food truck to Michelin Green Star restaurant, and how his childhood in Taos inspired Santo's authentic Northern New Mexican cuisine.

Join us as Hosea reflects on building a purpose-driven restaurant empire and how staying true to his heritage helped him become the Boulder chef who turned New Mexican roots into restaurant gold.