How The Sausage Is Made with Chef Chris Cosentino

Chef Rishi Kumar is Co-Founder/ Culinary Director, MIRRA and Mariela‍ restaurants. He is a Singapore-born, globally trained chef whose cuisine bridges cultures with precision, storytelling, and a modern lens on regional technique.restaurants.

Aarthi Sampath is a Mumbai-born, New York–based chef and entrepreneur who trained at Johnson & Wales University and honed her craft in acclaimed kitchens like Junoon, The Breslin, and the Rainbow Room. She gained national recognition on Food Network, winning Chopped and defeating Bobby Flay on Beat Bobby Flay, and built a thriving meal program with CookUnity that now serves tens of thousands of meals weekly across the U.S. In May 2026, she opened Drāvida in Manhattan's East Village, her debut restaurant celebrating the flavors of the South Asian diaspora across India, Sri Lanka, Pakistan, the Caribbean, and beyond.

Chef Mark Tarbell became fascinated with cooking at a young age. At age 14, Mark was given Jacques Pepin’s La Technique as a gift and it started his culinary journey. At 18, Mark Tarbell completed a culinary apprenticeship at the Sonnesta Hotel in Amsterdam, Holland. Upon its conclusion, he went to study at culinary school in Paris, Ecole du Cuisine La Varenne, earning a Grande Diplome d'Etude Culinaire. Mark followed up his culinary education with a diploma from Steven Spurrier’s l'Academie du Vin. Following his work at Michelin starred restaurants abroad and at home, Mark followed his dream to open his own restaurant. In 1994, Mark opened Tarbell’s Restaurant . Tarbell’s has earned more than 50 City “Best Of” and industry awards, including Food & Wine Best Restaurant. He has personally cooked for music and entertainment legends as well as political and sports celebrities and has been nominated for James Beard “Best Chef – Southwest”. Mark has appeared on many national and statewide programs, including winning on Food Network’s “Iron Chef America”, featured chef on Good Morning Arizona for 15 years, as well as programs like “Good Morning America” and the “Today Show in NYC”. Mark has appeared and cooked 11 dinners at the James Beard House and contributed to and cooked for hundreds of charities over the years. Mark has won four Emmy Award’s as the host of AZ PBS’s “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark Tarbell’s restaurants and retail wine shops include Tarbell’s Restaurant, T’s Wine Bar, The Wine Store, Tarbell’s Catering, Tarbell’s The Goods at Phoenix Sky Harbor Airport Terminal 4 and The Tavern at Terminal 3.

What happens to the food on our plates as the climate continues to change? Feast or Famine: Climate on the Table is a new short film series I’ve created that explores that question, through my lens as both a chef and a cyclist. Five short films will each explore a different area of our food system through conversations with farmers, fishermen, ranchers, winemakers, chefs, and scientists, all on the front lines of climate change. We’ve all seen the impacts firsthand—from flash floods and drought to wildfires—along with the uncertainties of extreme weather patterns that affect the Soil & Water - the two common threads that bring food to the table, or leave it bare. Join me on this journey to figure out what’s happening and what we can do to protect the planet and the food we love and need to survive. Watch Now on my Youtube channel https://youtube.com/playlist?list=PLTgUBgLpxTGqkX5ag3G131bcFRwI7orx4&si=qY5P_pVKUhBF2qCr Feast or Famine was fueled by @protectourwinters Advocacy & Adventure Alliance Grant in partnership with @11thhourracing with support from @athleticbrewing.

Nick Wong is the Co-Owner and Executive Chef of Agnes and Sherman, Houston Heights’ Asian American diner-inspired concept, a 2026 James Beard Award Finalist for Best New Restaurant.

In 2023, Chef Kari Shaughnessy founded Hayward, a restaurant now in Carlton, Oregon, that has quickly gained acclaim for its innovative ‘New Northwest Fare’ and commitment to local sourcing. At Hayward, Kari’s deep connections with local farmers and winemakers shine through, creating a dining experience that celebrates the rich ecosystems and vibrant community of the Willamette Valley. The menu reflects Chef Kari's dedication to seasonal, farm-led flavors and her expertise in fermentation and whole animal butchery. Within just a year, Hayward became a finalist for the 2024 James Beard Best New Restaurant award, cementing Kari's place as a cornerstone of the community and Chef Kari's future as a national leader advocating for rural foodways.

Adam Sobel is a chef, restaurateur, entrepreneur, and builder of teams driven by one simple belief: hospitality is about how you make people feel. Today, as the founder of Aether Group , Adam is focused on creating soulful, culture-driven concepts that blur the lines between food, music, art, and community. That entrepreneurial drive extends beyond restaurants. Adam is the founder of Sobelini Pizza Crunch , a chef-driven CPGbrand born from his obsession with bold flavor and texture.

Philip Tessier , an acclaimed chef, author, and mentor, serves as Chef Partner at PRESS Restaurant in St. Helena, California. Best known for its modern, refined American cuisine, PRESS has earned a Michelin star and the distinction of being a World’s 50 Best Discovery restaurant.

Shola Olunloyo is a talented, passionate, and resourceful chef, and distinguished member of the Philadelphia restaurant community. At Studio kitchen, or “SK,” Olunloyo develops and plays with culinary concepts, global foods, and cutting edge technology in an approachable laboratory setting. There, he sees ideas to fruition, from concepts for restaurants to innovations for food service equipment manufacturers.

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. Chris and Beau went so deep in conversation, we made two episodes and both are not to be missed. In Part 2, the chefs have a frank conversation about their personal struggles with addiction and the complexities of that issue in the hospitality industry. They delve into the importance of understanding, especially when it comes to helping others dealing with addiction and recovery. The chefs discuss the impact of social media, the continuous desire to learn and grow, the importance of creating opportunities for staff, and their shared love of cookbooks. Plus there's a lot of cool inside info about Alaska and its abundance and variety of seafood. Visit Chef Beau Schooler at In Bocca Al Lupo in Juneau, Alaska.

Beau Schooler is a highly skilled and innovative chef based in Juneau, Alaska. With over two decades of experience in the culinary industry, Beau has become renowned for his ability to create unique and delicious dishes using local Alaskan ingredients. Beau has continued to push the boundaries of Alaskan cuisine as the Executive Chef at In Bocca Al Lupo , a popular Italian restaurant in Juneau.

Chef Marc Murphy is a Food Network personality and acclaimed New York City restaurateur known for hosting exclusive private dining experiences and pop-up dinners at his event space in Manhattan. A familiar face at food festivals and culinary events, he is a longtime judge on Chopped. He frequently appears on The Drew Barrymore Show and other Food Network programs. He and his brother produce Umbrian Gold premium olive oil, and he has thriving partnerships with Burlap & Barrel Spices and Chocolat Moderne.

Chef Johnny Courtney is the chef and co-owner of Atoma in Seattle’s Wallingford neighborhood, operating out of a charming 100-year-old Craftsman home. The restaurant has earned significant recognition, including being named a 2025 James Beard Award finalist for Best New Restaurant and one of Eater, Robb Report and Esquire’s Best New Restaurants in 2025.

An early pioneer of seasonally driven fine dining, Chef Ken Frank has been in relentless pursuit of deliciousness since his teenage years living in France. At just 23, Ken opened the first La Toque on the Sunset Strip, Today, Chef Ken Frank continues to lead La Toque in Napa Valley with the same curiosity and passion that sparked his career, blending classic French foundations with modern creativity. His cuisine remains rooted in seasonality, guided by craftsmanship, and dedicated to the simple pursuit of joy at the table.

Based in New Orleans, Nini Nguyen is a chef and cookbook author known for blending her Vietnamese heritage with Louisiana flavors. She began her culinary journey in some of the country’s most innovative kitchens, including Eleven Madison Park in New York, before stepping into the spotlight on Top Chef Season 16 and Top Chef: All-Stars Los Angeles, where she earned a dedicated fan following.

lan Hall rose to national attention as the winner of Top Chef and went on to host and executive produce shows like Knife Fight and Food to Get You Laid , captivating audiences with his bold point of view and infectious energy. His culinary legacy lives on through his groundbreaking restaurants—The Gorbals in Los Angeles and Brooklyn, Esh, and Ramen Hood at LA’s Grand Central Market—each celebrated for pushing boundaries while fostering a deep sense of community.

Amanda Shulman, Co-owner of Libbie Loup Hospitality and Executive Chef of Her Place Supper Club a not-restaurant dinner party restaurant with 24 seats, 2 seatings a night, sometimes four days a week. The multi-course menu is a blend of French, Italian, and American Jewish cuisines, with shared and individually plated dishes changing from top to bottom every three weeks. In 2023, Amanda opened the restaurant My Loup with her husband and the chef of the restaurant, Alex Kemp, and co-founded their restaurant group, Libbie Loup Hospitality.

Marc Vetri is the chef and founder of Philadelphia’s acclaimed Vetri Cucina . A Philadelphia native, he opened the storied restaurant in 1998 with partner Jeff Benjamin. Marc’s restaurant group has since expanded nationally and internationally. In 2020, he opened Fiorella , a pasta-focused bar in Philadelphia’s Italian Market; Mr. Maurice’s Italian at Ace Hotel Kyoto in Japan, honoring his grandfather Maurice Rotenberg; and Osteria Fiorella at Red Rock Casino Resort & Spa in Las Vegas, which transitioned from a pop-up into a permanent fixture. In 2022, Marc debuted Pizzeria Salvy in Philadelphia’s Xfinity Mobile Arena, later opening a flagship location in the Comcast Technology Center in 2023, celebrating his father Sal’s legacy with perfected pizzas, signature meatballs, and classic Italian fare. Most recently, Marc launched Fiorella Las Vegas at Durango Casino and Resort in December 2023, bringing the beloved pasta bar to the West Coast.

Chef Alex Kemp is the chef/partner of My Loup i n Philadelphia with his wife Chef Amanda Shulman . The menu is influenced by their collective cooking experiences over the past six years, resulting in a mix of French inspired market cuisine with an emphasis on freshness.. The menu is French Canadian with a lighter touch.

Chef Peter Cho is the chef and co-owner of Han Oak and Jeju in Portland, Oregon. His cooking draws from his Korean heritage, and his formative years in New York kitchens, a commitment to honest, ingredient-driven food rooted in community and family.