For our season finale, we're excited to welcome Jamie Oliver - one of the most recognized chefs in the world and a global food icon who’s used his platform to educate, advocate, and inspire. In this episode, Kappy sits down with this legend to trace his extraordinary journey: from growing up in a rural English pub kitchen (literally) to transforming food education and policy across the globe. They explore the impact of dyslexia, the challenges of raising five kids while staying grounded, and why his latest book, Eat Yourself Healthy, is about so much more than what’s on your plate. At the heart of his story is the belief that food is a force for good - for our bodies, our families, and our communities. Enjoy this episode as we go Beyond the Plate… with Chef Jamie Oliver.

This episode is brought to you by Fords Gin - the cocktail gin.

(You’ll find the drink recipe heard in this episode below.)

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The Miso Collins

Recipe courtesy of Kayla Mata.

Makes 1 cocktail

1.5 parts Fords Gin

.5 part fino sherry

.5 part fresh squeezed lemon juice

.25 part miso honey*

Soda water, to top

Lemon twist, to garnish

*For the miso honey: mix 1 cup honey, 1 cup brewed dandelion tea (still warm), and 2 tablespoons white miso. Mix all together until the honey and miso are dissolved, and then strain. This syrup will hold in the fridge for up to two weeks.

Add the gin, fino sherry, lemon juice, and miso honey to an ice-filled cocktail shaker - lightly shake and strain over fresh ice in a collins glass. Top with some soda water and garnish with a lemon twist.

Evan Funke is a chef, restaurateur, author, and torchbearer of Italian culinary tradition. Known for his obsessive dedication to pasta, he’s behind some of the most celebrated restaurants in LA and beyond. In this episode, we talk about the power of mentorship, the tension between preserving heritage and forging new paths, and why Evan chose a harder, more disciplined road in his craft. He shares how years of focused practice and repetition- not ego- continue to define his approach in the kitchen. He also shares the importance of building community within the restaurant, and how that belief drives both his team culture and his support for organizations like World Central Kitchen, Baby2Baby, Alex’s Lemonade Stand Foundation, and No Kid Hungry. Enjoy this episode as we go Beyond the Plate… with Chef Evan Funke.

This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire.

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www.beyondtheplatepodcast.com

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In this episode, Kappy shares what’s on his plate at the moment.

Links and handles mentioned in this episode:

Milli by Metric | Metric Coffee | IG

Souper Cubes

Combustion Inc.

Too Good To Go | IG

How Full Is Your Bucket? For Kids | Chef Gavin Kaysen | Daniel’s Dream | Chef Daniel Humm

Follow Beyond the Plate on Facebook and X.

Follow Kappy on Instagram and X.

www.beyondtheplatepodcast.com

www.onkappysplate.com