Advertise on podcast: Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration

With Thanksgiving almost here, we are bringing back one of our favourite episodes, and if turkey is on your menu this year, this one is a must-listen. When we first recorded this episode, I had never really cooked a turkey. Well, I am very happy to report that I have now successfully cooked a turkey, and in this episode, you can hear exactly how I got there. Jody and Kirstie share their best turkey tips, including how big a bird you really need, why a good thermometer is your best friend, and how to make lots of homemade gravy. Plus, the tip that surprised me most: you can cook your turkey a day or two ahead, so you can spend less time stressing and more time enjoying the people around your table. Whether you are a seasoned pro or roasting your very first bird, there is something here for everyone! 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

Many of us have all learned something in the kitchen from our grandparents, whether it was a recipe, a shortcut, or a certain way to cook a turkey or make a dessert. Sometimes those lessons included food safety habits that get passed down from generation to generation without anyone ever stopping to ask if they still hold up. Jody puts her one hundred and ten percent chef school food safety mark to good use, walking us through the rules that actually matter at home, and the ones we can let go of. We are talking best before dates versus expiry dates, the truth about washing your chicken, why your freezer is not actually a magic time machine, and the four hour rule that could save your next potluck. We also get into the truth about rice, including what Jody and Kirstie call the danger zone.  There is a lot of great knowledge in this episode and I think it will help many of us update what’s passed down to the next generation of cooks.  Key topics covered: Best before versus expiry dates, and what they really meanCutting mould off cheese: when it is fine and when it is notThe truth about rice and grain safety, including the "danger zone"How to properly cool, freeze, and reheat rice (the wet paper towel trick)Why washing raw rice and grains is about texture, not dirtWhy you should never wash raw chicken, and what actually kills salmonellaCutting boards at home: wood versus plastic, and keeping raw meat separateThe four hour rule for food left at room temperature, including potlucks and groceriesHow to properly store your fridge, and where the raw meat actually goesThe three to four day rule for leftovers, and reheating to a safe temperatureCross contamination basics: hands, pets, hair, and cutting boardsAmy's raw chicken parmesan confession 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 Food Safety Blog Chicken Parmesan Recipe Greek Quinoa Recipe Connect with us! The Culinary Studio Website The Culinary Studio Instagram Amy Schlueter Instagram The Culinary Studio Facebook The Culinary Studio TikTok

Welcome to the Season 2 premiere of Chef Over Your Shoulder! After an unforgettable first season filled with memorable stories, kitchen tips, helpful recommendations and of course lots of laughter, we are ready to do it again in Season 2.  What better way to embark on this adventure than getting out of the kitchen? From lobster rolls in Nova Scotia to beachside mussel boils in Newfoundland, Jody and Kirstie retrace their summer travels across the East Coast of Canada. There was a lot to learn outside the kitchen. In between hilarious travel stories, Jody and Kirstie pass along great recommendations and even a few cooking tips. But the biggest lesson of all…letting the road take you where you were meant to be.  Links and Resources Skipper Jacks Cow's Ice Cream Squid Jigger on Caplin Bay  St. John's Walking Tours Duke of Duckworth Linda's Bar East Coast Kitchen Party: Season 2 of Chef Over Your Shoulder Is Here! 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 Kirstie walks us aisle by aisle through the grocery store to answer one very relatable question: do you make it, or do you buy it? We talk soft sandwiches, spinach dip, pasta sauce, chicken fingers, pierogies, and muffins. And I think you might be surprised which things our chefs recommend you make and which ones they think are better to buy.  So join us as we head to the grocery store! Chef tips Roast whole bananas in the oven for five to ten minutes to ripen them fast for bakingMacerate harsh aromatics like onion and garlic in a little acid to soften their bite before adding them to dipsUse a thicker batter, fill each cup about three quarters full, and skip every other muffin cup so the tops have room to domeLook for the pack date from harvest on the bottom of a good quality can of tomatoesFry breaded items in a little olive oil for a golden finish, then finish in the oven if needed 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 Make It or Buy It Blog Devilled Eggs Tomato sauce 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 talking about potlucks. And I must confess that I’m the person who signs up for water the second a potluck spreadsheet goes live. Today, Jody and Kirstie are going to help me change that. Our chefs walk me through real life, low stress ideas for what to bring to potlucks, team parties, backyard barbecues, and those last minute “can you bring something to share” invitations. From entry level ideas like simple Caesar pasta salad, or an apple and cheddar cheese platter, all the way up to devilled eggs, and ham and cheese sliders. Along the way, we get into how much to make, what actually travels well, and how to find your own “thing” for a potluck. If you have ever felt intimidated or just too tired to think about what to bring, you are going to finish this episode with a variety of fun and yummy ideas and permission to show up exactly where you are that day, from fancy Chicken Prosciutto Skewers to really good potato chips and a case of water. Links Resources Devilled Eggs Broccoli Salad Tuna Salad Potato Salad Lemon Cucumber Gin Punch Mixed Bean Salad Chicken Prosciutto Skewers 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, 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 cookedHow to retire the frozen shrimp ring and make simple, flavourful shrimp cocktail at homePractical tips for buying, cleaning, and cooking mussels, and how the sauce more or less makes itselfReal world ideas for seafood boils, kitchen parties, and feeding a crowd with one big potTravel stories from Peru and Mexico that bring ceviche, leche de tigre, and coastal seafood culture to lifeA quick primer on how acid “cooks” seafood in ceviche, and why freshness matters so muchWhy 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

Today, we are talking about Mexican food. And if you are anything like me, Mexican food at home pretty much means ground beef, packaged taco spice, and that yellow box of taco shells. Sound familiar? Well, today, Jody and Kirstie are taking us on a full culinary adventure, and we are reinventing Taco Tuesday for good. We talk about an easy, delicious homemade spice blend that replaces that dusty little packet forever. Jody and Kirstie also share their favourite guajillo chili sauce, which Kirstie says makes her feel genuinely rich as a human when she has it stocked in her freezer. And yes, we absolutely talk tacos, but we talk about so much more than that such as the art of taco garnishes, a rice bowl revelation that I honestly cannot wait to try and taco neck. This episode is going to change the way you think about Mexican food at home. And I promise you, it is way easier than it sounds.  In This Episode: Stir-fry follow-up: Amy reports back on her stir-fry success from the previous episode, including the baking soda trick.Mexican food in Canada: Why Mexican cuisine deserves so much more credit than fast food and Taco Tuesday.The baking soda secret: Dissolve one teaspoon of baking soda in one tablespoon of water, mix it into your raw ground beef before browning, and the result is incredibly tender, flavourful meat.Homemade taco spice: Skip the packet. Chilli powder, cumin, and cinnamon are already in your pantry.Corn tortillas vs. flour tortillas: Why warming your tortilla matters, and where to buy the good ones.Guajillo chili sauce: A foundational sauce you can use in chilaquiles, pozole, enchiladas, crema, and braises. It also freezes beautifully.Hominy: What it is (a large, starchy, white corn kernel), where to buy it (canned, just like beans), and how it transforms a pozole.Pozole: A rich, meaty stew that is a special occasion staple in Mexican cooking.Birria tacos: Slow-braised, shredded beef tacos served with a cup of broth for dipping. A morning taco tradition.Chilaquiles: The dream Mexican breakfast of tortilla chips simmered in salsa, topped with fried eggs and queso fresco.La Costena beans: A pantry staple worth knowing. Heat with garlic, cumin, and a squeeze of lime.Building the perfect taco: Less meat than you think, more garnishes than you imagined. Cabbage, crema, salsa, cilantro, queso fresco.The rice bowl revelation: Your taco garnishes fall onto a bed of rice. That is not a mistake. That is a third course.Fish tacos: Baked cod with a spice paste and simple garnishes. Fast, fresh, and doable at home. 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 Guajillo Chilies: Easy tips to Start Cooking with Dried Chilies! Chilaquiles Rojos: A Classic Mexican Breakfast Made at Home La Costena Beans Fish Tacos That Impress (in 30 Minutes or Less!) Easy Mexican Chicken Pozole 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 The Culinary Studio Instagram Amy Schlueter Instagram The Culinary Studio Facebook The Culinary Studio TikTok

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

Jody and Kirstie’s Kitchen Gadget Essentials Are your kitchen drawers overflowing with tools you never use? Today is going to be a fun one because we are raiding our kitchen drawers. That is right. We are talking about kitchen gadgets and the tools that actually spark joy versus the ones that are just gathering dust. We discuss the absolute essentials that every home cook should own. Including a bouquet of strainers and the right pair of tongs. Jody and Kirstie share the magic of the microplane, the importance of a Y-Peeler, how to treat your wooden cutting board and why you should recycle your pasta grabber immediately. Jody and Kristie also reveal who rolls out dough and cookies with a rolling pin and who bakes with a wine bottle. Find your next kitchen gadget here! Key Takeaways What We Ate: Kirstie’s secret roasted potato snack (with a specific mayo-to-ketchup ratio) and Jody’s "duelling soups" challenge.The Bouquet of Strainers: Why you need a fine mesh strainer (the "Romper Room" size) and a bamboo spider for pasta and blanching.The Essential List: The magic of the Microplane (Rasp), why tongs are an extension of the hand, and the importance of a Y-peeler.Baking Tools: The debate between French rolling pins and wine bottles.Cutting Board 101: The truth about wood versus plastic and how to sanitize your wood board using salt and lemon.Gadgets We Love (and Hate): The practicality of an oyster shucker, the surprising utility of a pineapple corer, and why you should recycle your pasta grabber. 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 Culinary Studio’s Amazon Store Connect with us! The Culinary Studio Website The Culinary Studio Instagram Amy Schlueter Instagram The Culinary Studio Facebook The Culinary Studio TikTok

Jody and Kirstie's Favourite Cookbooks! This week, we are talking about an obsession that some of us keep very close to our hearts, and our bedsides! We are talking about cookbooks. Are they just collections of cold, hard instructions, or are they something more? We think they are much more. They are diaries and travelogues, filled with kitchen inspiration and cooking tips. When you open a great cookbook, you are not just getting a recipe, you are getting the author’s passion, techniques and sometimes their life story. Are your cookbooks gathering dust? Do you follow the recipe exactly, or do you experiment? This week, Jody and Kirstie are revealing their secrets to finding true inspiration. Funny enough, most of that inspiration comes from old notebooks, family recipe boxes and a cookbook that doesn’t have any recipes in it! Before we hit the books, Amy had some homework to do this week. She made Kirstie’s chicken noodle soup. Listen to find out if she had another kitchen disaster and what her family thought.  Spoiler Alert:  The Culinary Studio recipes are easy to follow so things turned out alright! 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 Jody and Kirstie’s Top 10 Cookbooks Connect with us! The Culinary Studio Website The Culinary Studio Instagram Amy Schlueter Instagram The Culinary Studio Facebook The Culinary Studio TikTok