Chef Interviews

When Max Toste of Lone Star Taco Bar told us he had recently eaten some great pozole at Barra in Somerville, we knew we had to get the team on board for Bowl of ‘Zole. […]

2017 was a great year at Brisket King® NYC featuring many Texas brisket experts including Aaron Franklin of Franklin Barbecue, Daniel Vaughn of Texas Monthly and John Tesar of Knife Restaurant as judges. Here’s an

Eric Pallant’s resume is full of degrees in environmental sciences, published academic works and teaching credentials from California to Israel and back to Pennsylvania, where he now lives and teaches at Allegheny College. So why

When you call yourself the SmoKING of Meats, you better have the barbecue to back up the name. Over the last two years, Joe Musngi has been making a name for himself in New York

We are so excited to be bringing Bowl of ‘Zole to Boston! We get to introduce the Food Karma audience to so many new chefs in the area and learn about their stories and talents.

Dwight Muse has been sharing his aged country hams from Nancy, KY with Food Karma Projects over the years, and his Dakota Hams are always a huge hit at our events. To close out Ham

Bar and restaurant owner Max Toste has been an important figure in the craft beer, craft cocktail and Mexican food scenes in Boston for over a decade. When we started planning Bowl of ‘Zole Boston,

James Cruse was the breakout star of Brisket King NYC 2021. He brought New Orleans flair to the event and earned second place overall for his delicious brisket with cajun dirty rice. Since then, James

One person we can always count on to bring the party to Food Karma Project’s events is Mario Chape, better known as Big Papa Smoke’m. His classic Puerto Rican dishes pack punches of flavor that

Chef Irwin Sánchez of Under the Volcano in Midtown Manhattan is a very interesting guy. During the pandemic, he pivoted from cooking bar burgers in Brooklyn to running his own Pueblan food pop up in