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Description

Welcome to Quiche My Ass, a podcast from two women who have worked in the Michelin Star restaurants of New York City. They take you on a journey through the profession, with special guest star culinarians of all stripes, and they go in depth on the many mundane — and controversial — topics surrounding the industry. No subject will go uncovered as these two young lady chefs show you that there is far more to the culinary world than meets our mouths and eyes.

Podcast episodes

Check latest episodes from Quiche My Ass podcast

Beers, Expectations, Reality

2022/03/30

How many of us work in this industry and feel stuck at certain places? Or thinks what else can I do besides cook? Meet Josh, the guy that knows what he wants, and when he wants it. Navigating through the industry with humor and passion, he tells stories of those memorable days. The hosts also share their stories, and how much we all have been through working in a world full of ego and dbags. Tune in! Episode out now.

The Remote Chef

2022/03/16

Melissa is this weeks chef and has been killing it since Dahlia met her sophomore year of college. She has traveled up and down the east coast baking, starting pastry programs and farming. Full of passion she talks about her rise in the industry and why she chose living in remote, off season places all year long. She introduces Dahlia to all the places she has worked and the value of the industry she holds. Listen this week!

The Milk Ep

2022/03/09

We sample and discuss some dairy substitutes, in search of the best alternative to milk

Oh Mamma Mia

2022/02/15

After a short break, this week we enter a different kind of conversation. We talk with Dahlia's Mom. She tells us how she was brought up, how she thinks Dahlia became a chef, and how the food industry is run in Portugal. The questions Nicole asks and the answers she gets actually shock her.

An Angelic Home Cook

2022/01/24

What happens when the outside world meets a chef? They ask questions. Sometimes dumb questions. Angelica is different. She assumed at first that we weren't normal, that our lives revolve around our art and work. This episode takes the pressure off a little as we sit with a home cook, answer some questions, and ask some of our own. So sit back, take a shot of your favorite tequila and enjoy.

A Bourgoise Chef

2022/01/18

Alain Ducasse at The Dorchester, Restaurant Daniel, Citronelle, The French Laundry, Maison Rostang, Cafe Boloud, Le Pavillon: Sounds like a list of greatest hits restaurants - but this is one Chef's resume. Meet Christin Bourgoise, the realest chef you've probably never heard of. We sat down and talked about her ambitious and Michelin starred journey through the fine dining world.

Mateo’s Bad Luck

2022/01/03

What is success? This week the ladies of Quiche my ass meet Mateo Simo. He’s what you call someone that has created his own path and down plays his accomplishments. The standards of our industry can create a lot of self doubt. Tune in to this weeks episode of an inspirational story that Mateo is living.

Getting Into A Little Truffle

2021/12/20

Have you ever wondered why truffles are so expensive?? Where do they come from, how do they get here? What do they cost AND how do you even eat them?

Is This Considered Unhealthy?

2021/12/13

a chat about diets and nutrition

You May Now Quiche the Bride

2021/12/07

In this episode we talk all things weddings! We talk about wedding trends that we hate, wedding food, working weddings, wedding planning and we talk about Nicole & our ghost hosts big day. Dahlia even gives a maid of honor speech---

Is Cane Sugar Vegan? ft. Splenda Daddy

2021/11/29

Here is a true hustler of the culinary game! Frank Carrieri has done it all, and is here to share his stories. From savory to pastry, east coast to west coast and jobless to multiple jobs. We enter a few topics that really show the struggles of our world. The change that needs to be made and more importantly “where the f*** is hr?!?”

Celebrities Run the World

2021/11/22

Have you ever realized how much celebrities influence us? Even in the culinary world. Is George Foreman even a chef?