Best Katie Seaver Podcasts (2024)

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38: When nothing is "wrong," but… 32:13

14h ago32:13

32:13

I recently asked my newsletter community if there were any questions they would like me to answer on the podcast. I got some really good ones and today I’m answering this high-level question: “How do you advise people who are dealing with that general feeling of "stuckness”?” I realized, that on some level, so much of my work with clients is helpin…

1
Breaking down BBQ 45:17

6h ago45:17

45:17

Jaime and Matt connect with Kansas City BBQ Judge, Jeremy Houghton to talk all things BBQ. Brisket to burgers, the chefs cover it all and in perfect timing for the upcoming July 4th holiday.By Culinary Now Podcast

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37: When you’re not seeing results 16:28

9d ago16:28

16:28

Sometimes we go through periods where we do not see outside progress or results, despite taking the action. And that can be....frustrating (to put it mildly). Today, I wanted to share two ideas - one extended metaphor, and one short thought - that I've been reminding myself lately, in my own season of taking action without seeing a ton of results (…

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Welcome to Summer! 39:56

14d ago39:56

39:56

Jaime and Matt declare the summer BBQ season open for business.! The chefs debunk misconceptions on what belongs on the grill and lay out some backyard BBQ etiquette to ensure everyone does summer get togethers right. Later in the episode, the chef reveal upcoming Forge to Table giveaways happen throughout the summer so stayed tuned.…

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36: Self-development realism 12:25

24d ago12:25

12:25

This episode is about self-development realism. To me, self-development realism is acknowledging the *reality* of your limitations when it comes to implementing ideas from podcasts, on instagram, or books. You can consume as much self-development content as you’d like, but I don’t want you to get frustrated or overwhelmed by it. I strongly believe …

1
35: Agitation 29:57

1M ago29:57

29:57

In this episode, I talk about agitation. If you're thinking: "What the heck is agitation, and why does it matter?" - well, this episode is for you. I'll start by defining the term - and make the case for why you should definitely care. (A lil' hint: ever struggled to stop doing something that doesn't serve you?) Then I'll share two general principl…

1
Minimum wages and the middle class 44:14

1M ago44:14

44:14

Jaime and Matt connect with JWU dean and secret econ guru, Jason Evans to talk about the California fast-food minimum wage increase and how that impacts the future of food.By Culinary Now Podcast

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Transforming inspiration into consistency with Katie Button 20:53

2M ago20:53

20:53

Matt connects with Asheville chef and James Beard winner, Katie Button to talk about finding success through inspiration, resilience and consistency.By Culinary Now Podcast

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Permission to love seafood with Barton Seaver 16:36

2M ago16:36

16:36

Matt connects with seafood evangelist Barton Seaver during the 2024 JWU FiT Symposium to talk all things fish, mentorship and cookbooks. This quick conversation results in a trip down memory lane and some "doing a podcast during a symposium" background noise.By Culinary Now Podcast

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34: A rant for people with Energetically Expensive Lives 30:14

3M ago30:14

30:14

Today’s episode is a rant that I would like to share with people who have Energetically Expensive Lives. It’s a rant that I have been sharing with some of my clients who have energetically expensive lives, and it’s a rant that I just sometimes rant to myself, as I’m taking a walk, and feel fired up about these big, mistaken ideas that people with e…

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Diamonds in the raw: Finding purity through experience 59:25

3M ago59:25

59:25

Jaime and Matt connect with global master chef Karl Guggenmos and JWU alum Michelle Tulloch to discuss their newest venture: The Golden Plate, a global gastronomic experience that offers unique culinary retreats off the beat and path, combining history, culture, nutrition and a sense of meaning through travel. All chefs will benefit from the wisdom…

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33: The Princess and the Pea (A Sensitivity Story) 28:06

3M ago28:06

28:06

Today I am sharing a concept I’ve developed over the past year or so. Like most of my best concepts, it came out of my work with my 1:1 clients. One of my clients was extremely sensitive - which was both an incredible strength for her, and also caused some real suffering. I developed this concept to help her better understand what was going on for …

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Food for Thought: Getting on the tamarind train 32:38

4M ago32:38

32:38

Jaime and Matt dive into the annual McCormick flavor forecast and talk about tamarind's versatility and why every emerging cook should have this in their pantry.By Culinary Now Podcast

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32: Communicating with men (advice for women + everyone else) 54:23

4M ago54:23

54:23

I’m back with my husband, Gil, to share some ideas about how to communicate with men. (This is part 2 of the series we started in Episode 31, where we discussed communicating with women.) In this episode, Gil and I share our best tips for communicating with men, and pull back the curtain of our marriage a bit, too. You’ll hear: + Why it never worke…

1
Wieners and losers: A hot dog episode 47:31

4M ago47:31

47:31

Jaime and Matt connect with hot dog aficionado and JWU professor, Bill Lendway to talk about America's favorite sandwich. Later in the episode the chefs share personal stories of how hot dogs played a role in their childhood and a fun game of hot dog trivia!By Culinary Now Podcast

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31: Communicating with women (advice for men + everyone else) 51:11

4M ago51:11

51:11

In coaching my male clients, I realized that there were some common challenges that they encountered, in communicating with their female partners — and that I could often help them communicate far more effectively! Truthfully, I hesitated to make this episode. I don't always love making gender-based generalizations - but I also felt like this was…

1
30: Julie’s Story 55:36

5M ago55:36

55:36

On today’s podcast, I’m sharing an interview I did with my former client, Julie. Our coaching work together covered many things – including a deep dive into decision-making + how to get better at it. In our conversation, Julie and I talk about: + The list of super-useful thoughts she cultivated about decision-making (which you should absolutely ste…

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29: “What actually happens during a life coaching engagement?” 26:07

5M ago26:07

26:07

One of the most common questions I hear is some form of: so what actually *happens* on a coaching engagement? This is a great question. After all, life coaching is a relatively new profession, so many people aren’t familiar with it. And different coaches run their coaching engagements in different ways. Today I answer this question in two ways: f…

1
Gluten free with Monica Glass 39:28

5M ago39:28

39:28

Jaime and Matt connect with chef Monica Glass to talk all things gluten-free, opening a new restaurant and what chefs look for in a stage.By Culinary Now Podcast

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Making things possible with Ragnar Fridriksson 45:09

6M ago45:09

45:09

Jaime and Matt connect with World Association of Chef Societies managing director, Ragnar Fridriksson to talk about how the white comes with responsibilities to do good, grow your own skills and experience new places and flavorsBy Culinary Now Podcast

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28: Two Intentional Technology Ideas 21:59

6M ago21:59

21:59

In this episode, I talk about intentional technology. I share the first two big things I did to get intentional about technology years ago. These are honestly pretty small + easy, but they also give you a big bang for your buck. So if you want the feeling of having done something for the new year, without actually doing a lot, I think these could b…

1
Happy holidays 2023 51:45

7M ago51:45

51:45

Jaime and Matt answer holiday questions from listeners - some food - some, well otherBy Culinary Now Podcast

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27: Loving, functional families + individuation 16:06

7M ago16:06

16:06

Today I am sharing a very specific observation that has some interesting implications during the holiday season. This is about people who grow up in generally loving, warm, functional families. Obviously this is a blessing, in so many ways. And yet, I have also observed that people who come from loving and warm and functional families will sometime…

1
26: Take the Next Day Off 13:31

7M ago13:31

13:31

As we enter the holiday season, I want to offer you an idea that has been really resonating with me in my life, and with my clients as well. Here it is: Take the next day off. If you’re trying to make an improvement in your life - do the new practice for one day, and then *take the next day off.* Don’t do it for two days in a row. It might sound a …

1
Curious about George? A trip into the psyche of a today's culinary student 45:42

8M ago45:42

45:42

Matt connects with JWU junior George Gonzalez to talk about what drives him to be the best. The chefs chat about what bugs and inspires them about the industry and how dining out as a chef has both pros and cons.By Culinary Now Podcast

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25: “What Happened” Conversations 25:01

8M ago25:01

25:01

Today I am talking about “what happened” conversations. A “what happened” conversation is a type of conversation that is incredibly useful when you are in a difficult, resentful, angry, or frustrated situation with someone. In this episode I explain more about what a “what happened” conversation is, why it’s useful, and when to do it. I get specifi…

1
24: Making Decisions 19:09

8M ago19:09

19:09

In this episode, I am talking about the pulling-the-trigger part of decision making. The part when you basically know what you want, but sometimes you hesitate, you feel anxious and indecisive and put off actually making the decision. I come to this episode as someone who has struggled to make decisions in the past. I'm sharing five practices or th…

1
It's Fall! All things cider with Jenn Pereira 58:33

9M ago58:33

58:33

Jaime and Matt sit down with Professor Jenn Pereira to talk and taste all things cider. In this episode, the chefs debunk the cider-making process, talk about different applications in the culinary/baking/pastry world and of course.. do a killer tasting.By Culinary Now Podcast

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23: 10 Bread-and-Butter Coaching Topics 28:11

9M ago28:11

28:11

Sometimes what holds people back from getting support is that they don’t even realize what kinds of topics coaches can help with. So in this episode, I share the 10 most common topics that come up in my own life coaching practice. Specificity is so helpful, so as I go through each category, I also share real client examples. I hope that sharing abo…

1
Plated Desserts with Jessica Lewis 46:07

9M ago46:07

46:07

Jaime connects with pastry chef and momtrepreneur Jessica Lewis to talk all things plated desserts, taking your career in stages and of course.... Chicken and friggin waffles!By Culinary Now Podcast

1
22: Coaching vs Therapy 37:38

9M ago37:38

37:38

One of the most common questions I hear from potential clients is: "What’s the difference between coaching and therapy?" In this episode, I answer that question in a few ways: + I share my favorite metaphor about the differences between the fields. + I talk more about the origins of the fields, differences in training, and also how it can feel diff…

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21: When you’ve changed but your partner…hasn’t, Part 2 36:58

10M ago36:58

36:58

In part 2 of this conversation, I revisit a newsletter reader question about relationships + change. The reader asks: "I have done a LOT of work on myself, which has resulted in seeing the world differently, clarifying my values and what kind of life I’d like to live. "How can I continue on my new path while still accepting if my partner wants to k…

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The Future of Cookbooks with Matthew Cockerill and Felicity Cloake 43:29

10M ago43:29

43:29

Jaime and Matt connect with CKBK co-founder Matthew Cockerill and food journalist Felicity Cloake to talk about cookbook digitization, the importance of saving lost books and why print will never go out of style.By Culinary Now Podcast

1
20: When you’ve changed but your partner…hasn’t, Part 1 42:54

10M ago42:54

42:54

I am answering another newsletter reader question today, a question about relationships + change. The reader asks: "I have done a LOT of work on myself, which has resulted in seeing the world differently, clarifying my values and what kind of life I’d like to live." "How can I continue on my new path while still accepting if my partner wants to kee…

1
The Menu: A CNP Review 27:35

10M ago27:35

27:35

Jaime and Matt review the 2022 film: The Menu to discuss whether it was a truly a thriller or perhaps a somewhat accurate satire. Spoiler Alert! the chefs discuss a lot of details about the movie, so watch it before you listen.By Culinary Now Podcast

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19: Kara’s Story 38:42

11M ago38:42

38:42

On today’s podcast, I’m sharing an interview I did with my client, Kara, about her experiences being coached. Kara came to coaching not because her life was terrible — in fact, it wasn’t! She’d gone through more challenging periods in the past, and did have a lot of things she really wanted. But she felt like there was a disconnect between some of …

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18: Transitioning to Motherhood 49:24

11M ago49:24

49:24

I recently asked my email newsletter list if they had any questions they’d like for me to answer on the podcast. Today, I answer one of those questions. A high-level summary of the question is: How do I gracefully transition to motherhood, from a career-oriented 30-year old with no kids and no role models? While I don’t particularly consider myself…

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Reimagining campus dining with Alexander Ong 53:07

12M ago53:07

53:07

Matt connects with University of Massachusetts Amherst Director of Culinary Excellence, Alexander Ong to talk about why the UMass culinary program has held the title of best campus dining in the U.S. six years running.By Culinary Now Podcast

1
The illusion of diversity with Rollie Wesen 46:46

1y ago46:46

46:46

Jaime and Matt connect with professor and chef, Rollie Wesen to talk about challenges in the American food system, how we went from malnutrition to obesity in less than a century and how supermarkets make you think you have variety in what we buy.By Culinary Now Podcast

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We're not Boston, we're New Hampshire! with Chris Viaud 30:09

1y ago30:09

30:09

Jaime and Matt connect with chef Chris Viaud to chat about why New Hampshire is becoming a more desirable food destination and how family is the key to truly finding joy in what you do.By Culinary Now Podcast

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17: Compass Instruction Manual 34:38

1y ago34:38

34:38

One thing I do very, very frequently is help clients with problems like: “I don’t know what I want.” Or: “I don’t know what to do about my job or relationship or where to live.” Or: “I feel like my life is off but I’m not really sure what that even means.” I call these “compass problems” — because clients don’t know what direction they want to go i…

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16: Practical Ideas for Adult Friendships 31:20

1y ago31:20

31:20

In this episode, I cover a topic that is close to my heart - adult friendship. And in particular, I talk about the mechanics of making and deepening friendships as an adult. I share 8 concepts, most of them inspired by the work of Shasta Nelson, that have been extremely helpful for me, and have had very practical implications for how I think about …

1
Time and place: Thomas Frebel from Noma 37:50

1y ago37:50

37:50

Matt travels to Kyoto Japan to connect with chef Thomas Frebel from Noma to talk about their recent pop up, the importance of Kaiseki cuisine and how it has shaped the modern tasting menu as well as what it takes to make it at one of the most influential restaurants in the world.By Culinary Now Podcast

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Pastry-based pastry with Danielle Carrino 31:17

1y ago31:17

31:17

Jaime and Matt connect with Danielle Carrino, pastry sous chef at Eleven Madison Park in NYC to talk all things plant-based in the world of three star Michelin pastries. Later in the episode, the chefs chat about the importance of being a sponge and buying in when working for the best.By Culinary Now Podcast

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15: A Generally Useful Prescription 38:45

1y ago38:45

38:45

Today I want to share with you a generally useful prescription. This prescription is for you, if you’re feeling more anxious, down, stuck, frustrated, or uninspired than you’d like. This is for you if you’re convinced you need to throw out all the sugar in your house, or get rid of your smartphone, or quit your job + become a late-night TV comedy w…

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14: Olivia’s Story 1:30:40

1y ago1:30:40

1:30:40

*“I was stuck…but not for lack of trying.”* On today’s podcast, I’m sharing an interview with my client Olivia. When I met Olivia, she was an engineer at a major corporation. She’s a highly intentional, driven, resourceful person (you’ve gotta hear the story of how she worked the system in college) — but still, she felt stuck + bone-deep exhausted.…

1
Inside the mind of tomorrow's teacher 36:23

1y ago36:23

36:23

Jaime and Matt connect with Emma Rotondo and Griffin Valentine, two emerging culinary educators to talk about what they feel makes a great teacher in the kitchen. The chefs share stories about the misconceptions and fears of being a new teacher and how to overcome when taking on your first class.By Culinary Now Podcast

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13: A Radical Idea about Your Job 10:50

1y ago10:50

10:50

In today’s episode, I’m offering you a radical idea: At work, your job is to add value. Your job is not to work a specific number of hours. In 10 Hours Back, my small group coaching program, we put this idea into practice. But I think even sitting with this concept will help you reorient what your job actually is, + find opportunities to make that …

1
Say Cheese! with Allison Lakin 35:24

1+ y ago35:24

35:24

Jaime and Matt connect with master cheese maker and Mainer Allison Lakin to talk all things cheese. The chefs dive into Allison's story on taking the leap into cheesemaking and how changes in climate have direct impacts on the flavor of your favorite cheese. Later in the episode, Allison shares which cheese is leading the way in her growing empire …

1
12: How to Work Fewer Hours 34:34

1+ y ago34:34

34:34

Today, I’m sharing a high-level map of everything that you can do to reduce your working hours without sacrificing quality. If that sounds like a big topic, I agree! My goal is to share a comprehensive framework, so you can see everything you’re doing well, and find your opportunities for growth. Even if you’ve tried things before, I bet this podca…

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