Chef Eric Ripert is the chef & co-owner of acclaimed NYC restaurant Le Bernardin. Born in France, he worked in Paris & Washington DC before moving to NYC in 1991. He later came to work at Le Bernardin, where he has established himself as one of NY’s - and the world’s - great chefs; consistently earning top ratings year after year. Ripert is the Vice Chairman of the board of City Harvest, a food rescue organization in NYC, working to increase the quality and quantity of food donations to hungry New Yorke

Kappy (Host) gets his hands on Alice Waters original Mesclun Salad with Baked Goat Cheese recipe. This recipe is the one that Alice says she’s the most proud of from her 40 years at Chez Panisse. Kappy made this at home and walks you through this simple, fresh and delicious salad. For the recipe, visit BeyondThePlatePodcast.com. If you missed Alice’s full episode, check out Episode 016 from last week.

Alice Waters is a food icon. She is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. Waters has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. It is easy to see why there are hundreds of chefs across the country that look up to Alice Waters.

Chef Rick Bayless is known for his Mexican cooking. This week, he puts it aside and shares a dish he only makes a few times year. This recipe is so near and dear to his heart as it comes from his family’s BBQ restaurant they had in Oklahoma for 37 years- it’s his Oklahoma Style BBQ Ribs. Check out Episode 014 to hear Rick’s full episode from last week.    

Chef Rick Bayless has made a profound impact on Mexican cuisine in Chicago & across the country. He has multiple restaurants throughout Chicago and beyond. In addition, he has a successful line of grocery store products; multiple cookbooks; won Top Chef Masters; received seven James Beard Awards; has a long running series on PBS; recently was the 2nd recipient of the Julia Child Foundation Award; and founded an extraordinary Foundation that has changed the lives & businesses for hundred of Midwest farmers.

This week is a twofer! Rocco DiSpirito shares his Snickerdoodle Protein Balls from his new book, Rocco’s Healthy & Delicious! Also, our host Kappy grabs the mic and takes you through his favorite meatball recipe of all time, which happens to be Rocco’s Mama’s recipe. Not only will you get detailed first-hand instructions, he shares tips and tricks along the way to ensure success in your own kitchen. If you missed Rocco’s full episode, check out Episode 012 from last week.

Rocco DiSpirito is one of the country’s best chefs. He helmed the kitchen of Union Pacific, a restaurant that was a NYC culinary landmark for years. His health took him on a different path than the food world may have hoped for, but in turn, he now cooks and coaches clients to achieve their best health. He’s authored 13 books, was the Healthy Food Coach on ABC’s Extreme Weight Loss, & Dr. Oz presented him with his foundation’s Golden Heart Award. He is also an advocate for food security & obesity is

Chef Scott Conant walks you through his smooth and delicious Polenta recipe- one that is on all five of his restaurant menus in NYC, Miami, Los Angeles, Las Vegas and Arizona. Check out Episode 010 to learn how this dish literally changed our host, Kappy’s, life.

Chef Scott Conant is a regular judge on Food Network’s Chopped. He currently has restaurants in NYC, Miami, Los Angeles, Las Vegas and Arizona. Conant’s accolades span from Food & Wine magazine to James Beard Awards and more. He is one of the most compassionate people we know, giving his time to helping good friends and their causes, while also giving back to his team at his restaurants by mentoring, coaching and teaching them about the industry. 

This week kicks off our first “5th Wednesday” where we introduce you to impactful organizations and discuss the positive social impact they have on communities around the world. Each 5th Wednesday we’ll ask five question; and we’re starting with three young women in Guatemala who are promoting better nutrition through sustainable farming of protein-rich mealworms. Don’t say yuck so quick…80% of the world’s population eats insects as a regular part of their diet.

Restaurateur Rich Melman of Chicago-based Lettuce Entertain You currently operates over 125 restaurants coast to coast. In this episode, he breaks down the original menu from R.J. Grunts- the first restaurant he opened in 1971. Enjoy these stories, some dating back 46 years ago. Melman says, “I believe R.J. Grunts is the most influential restaurant we’ve ever opened.” If you missed Rich Melman’s full episode, check out Episode 007.

Rich Melman is Founder and Chairman of Lettuce Entertain You, a Chicago-based restaurant group that owns over 125 restaurants. Lettuce has done over 200 concepts to date and is known for founding some of the most celebrated restaurants in America. Melman formulated the widely-used philosophy based on the importance of partners, of sharing responsibilities and profits with them, and of developing & growing together. People claim Melman invented the salad bar- tune in as he settles this debate once & for all.

Chef Michael Solomonov is the executive chef and co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant and one half of CookNSolo Restaurant Partners. In this episode, he walks you through a one pot Iraqi Jewish chicken and rice dish called Tabit. This is a dish he makes at home for his two children. If you missed Mike’s full episode, check out Episode 005.

Israeli-born Chef Michael Solomonov is behind one of the country’s best restaurants, Zahav. He has multiple concepts around the city of Philadelphia as well as in NYC & Miami. Michael is a four-time James Beard Award winner. His philanthropic Rooster Soup Company donates 100% of its profits to support Philadelphia's most vulnerable citizens. Solomonov shares some ups and downs throughout his career and how he overcame them to get where he is today.

Andrew Zimmern walks you through his Chairman Mao Style Red Braised Chicken, a family favorite he makes at home at least once a week. He says it is the most requested meal from guests of his home and universally cannot be disliked. If you missed Andrew’s full episode, check out Episode 003.

He is the host of Bizarre Foods on Travel Channel. What you may not know is that he was homeless for over a year of his life & overcame a serious drug & alcohol addiction before making a profound impact on the lives of humans around the world. Andrew Zimmern shares which of the 170+ countries he's visited has had the most influence on him, & why just 3 hours before recording this interview he was sitting in his hotel writing letters to the Minnesota House of Representatives & the Minnesota State Senate.