What does legacy taste like? For Top Chef Season 22 winner Tristen Epps, it’s bold, layered, unapologetic—and deeply personal.

In this episode of Eat Your Content, I sit down with the chef who not only dominated the competition with the most wins in the season’s history but used every plate as a platform. Chef Tristen breaks down his philosophy of "uncolonizing cuisine," and how he’s flipping the script on what fine dining should look like.

We dive deep into:

• The cultural power behind his signature oxtail Milanese dish and why it brought Afro-Caribbean, Southern, and European flavors full circle
• The emotional toll of Restaurant Wars and how his teammates helped carry him through tragedy
• The late-night lightbulb moment that turned a dreaded foraging challenge into a winning dish
• Why he believes it’s time to redefine "mother sauces" and push culinary history past the French narrative
• His plans to open Buboy, a Houston-based tasting menu restaurant rooted in his family’s story, and the legacy he hopes to build for future chefs
• This is more than a Top Chef recap—this is a conversation about reclaiming culture, telling the truth through food, and building something that lasts far beyond one season.

🔗 Whether you’re a foodie, chef, or just someone who believes food is more than what’s on the plate, this one’s for you.

____________
Follow Chef Tristen Epps: @cheftristenepps
https://www.eppsandflows.com/

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Top Chef finalist Savannah Miller is back with me for one more week—this time to help unpack the chaos that is Yes, Chef!, NBC’s new cooking competition show that wants to “reform” toxic kitchen personalities. The premise? A group of hot-headed chefs are nominated by friends and family to confront their egos and bad behavior on national television… for $250,000.

But here’s the thing: it’s a mess.

The format is confusing. The food is mid. The redemption arc? Nonexistent. We’re not sure if this is a social experiment, a reality competition, or Hell’s Kitchen Lite. And don’t even get us started on Katsuji.

We break down episode one—from wild elimination twists to Martha Stewart and José Andrés just kind of… standing there—and try to figure out who this show is actually for.

🎧 Hit play and let us know: is Yes, Chef! a bold new take on food TV, or just another dish best left unserved?

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Thanks for listening to Eat Your Content. If you like what you hear, please consider supporting the podcast through our merch store on Tee Public. Get great quality items like T-shirts, hats, mugs, and more all sporting the vibrant Eat Your Content logo. Go to teepublic.com/user/eatyourcontent for more great items. Thank you for your support!

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Massimo Piedimonte Wants Redemption—and He’s Coming for Top Chef All-Stars!

Chef Massimo Piedimonte came into Top Chef Season 22 like a lightning bolt—loud, passionate, and impossible to ignore. He represented Canada with swagger, plated food with purpose, and gave us one of the most memorable front-of-house performances in Restaurant Wars history. But just one step before the finale in Milan, it all ended. A bannock cracker—disconnected, they said—sent him home.

In this candid interview, Massimo opens up about what that moment really felt like. He talks about being haunted by “almosts” in his career, why that final judges’ table still stings, and what redemption looks like for a chef who gave everything to the competition. You’ll hear his unfiltered take on cooking under pressure, the tension with Tristen Epps, and the meal he was planning to cook in Italy—one that might’ve changed everything.

But most of all, you’ll hear a chef who isn’t done yet.

👉 Whether you're a Top Chef superfan or just love a good redemption arc, this one’s for you.
🎧 Hit play now, follow Eat Your Content, and leave a 5-star review if you think Massimo deserves a second shot.

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Top Chef gave us Da Vinci and fine dining in Milan… and last season, a cruise ship and some suspicious blue drinks. Chef Savannah Miller is back with me to break down the glow-up from Season 21 to Season 22. We recap the finale of Top Chef Season 22, dish on each chef’s four-course menu, and talk about what went right (and wrong) on the road to the title.

Savannah gets candid about what it’s really like behind the scenes of a Top Chef finale, from the rush between courses to what it feels like walking out food you know isn't perfect. We talk about Tristan’s powerful, unapologetic approach to Afro-Caribbean cuisine, Bailey’s big swing that didn’t quite land, and whether Shuai’s ambrosia salad was brilliant or bonkers.

We also get into:

• What it meant to see Tom, Gail, and Kristen cook for the finalists
• Why choosing your sous chef can make or break you
• The editing tricks that kept us guessing till the end
• And yes... that sad, weird, blue cocktail from last season

🎧 Press play for one last Top Chef Season 22 recap—and make sure you follow, because next week we’re diving into NBC’s new cooking competition Yes, Chef! and it’s already got thoughts.

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We’re nearing the end of Top Chef Season 22, and the final four chefs just landed in Milan for one of the wildest episodes of the season. And yeah—it delivered.

In this recap, I’m joined once again by friend of the pod and S21 finalist Savannah Miller to talk about everything from Tom Colicchio’s extremely passive-aggressive risotto meltdown to Bailey’s redemption arc in the Gorgonzola round. We cover the highs, the “what were they thinking?” moments, and what it means when two chefs show up to a risotto challenge and don’t even cook rice.

We also get into the strategy behind the elimination challenge’s three-round Olympic-style format, how a grocery shopping partner can make or break your headspace, and why Tristan might be the quiet favorite heading into the finale.

Plus: Savannah shares what it’s really like to take a long break between episodes, and how it can completely throw off your game.

🎯 Whether you're Team Risotto Purist or just here for the Olympic cameos, you’ll want to catch this one.

📲 New episodes every week—follow Eat Your Content wherever you get your podcasts so you never miss a recap.
And if you're liking these weekly breakdowns, let me know by leaving a rating or review. I read every one.

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Thanks for listening to Eat Your Content. If you like what you hear, please consider supporting the podcast through our merch store on Tee Public. Get great quality items like T-shirts, hats, mugs, and more all sporting the vibrant Eat Your Content logo. Go to teepublic.com/user/eatyourcontent for more great items. Thank you for your support!

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Welcome back to Eat Your Content! This week’s Top Chef Season 22 recap gets wild — literally. I'm joined once again by Chef Savannah Miller (Top Chef S21 finalist) as we break down Episode 12: the foraging challenge set in the jaw-dropping Canadian Rockies.

We’re talking Quarry Lake views that look straight out of a screensaver, no Quickfire, and full-on survival vibes. The chefs had to cook with foraged ingredients over open flame — and yes, that includes pine branches, fire-roasted roots, and ants. Actual ants. On a plate. That tasted like citrus. Somehow.

Savannah and I get into:

• How Tristen’s 3AM epiphany turned into the most authentic jerk pork of the season
• Why Caesar's pine stick presentation had us shook (in the best way)
• Shuai's cabbage masterpiece that had judges feeling emotional
• And the gorgeous disaster of Massimo’s edible wildflower cracker

Plus, we talk about Top Chef: Naked and Afraid (make it happen, Bravo), whether anyone really needs to eat bugs in 2025, and how these chefs are battling fire, wind, and their own self-doubt at the final stretch.

This episode is for the food TV nerds, outdoor cooking skeptics, and anyone who’s ever screamed “WHY WOULD YOU COOK DRY PEAS IN TWO HOURS?”

💥 Tap follow, leave a five-star review, and share this episode with your Top Chef group chat.
We’re heating up — and not just from the campfire.

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Hold on to your chef coats—we’re jet-setting from cowboy breakfasts in Calgary to couture cuisine in Milan as Top Chef: Destination Canada cranks up the drama in Episode 11!

This week on Eat Your Content, I’m chopping it up with Top Chef Season 21 finalist Chef Savannah Miller as we unpack one of the most surprising announcements of the season: the finale is headed to MILAN. Yep, from hoecakes to haute cuisine, our remaining six chefs are on a world-class culinary rollercoaster.

But we’re not just here to fan out over the destination (OK, maybe a little)—we’re digging deep into the edit. Who’s getting that subtle "winner's edit"? Is Tristan cruising with quiet confidence toward the title? Or is Massimo's classic technique setting up a late-game surge? We get into all of it—the sneaky storytelling, the character arcs, and the juicy setup for what might just be a Top Chef finale for the ages.

Plus:
🍳 Why the pancake Quickfire felt more like an elimination round
🎭 The potential for a classic Top Chef face vs. heel rivalry (Tristan vs. Massimo, anyone?)
🧳 How the international finale raises the stakes—and the expectations

If you love food TV, production tea, and chef drama that actually matters, this is the episode for you.

👉 Hit play, tap that subscribe button, and make sure to follow me on socials @richherrera and @eatyourcontent. Trust me—you don’t want to miss what’s coming next.

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Salt-Crusted Chicken and Shade: This Top Chef Episode Brought the Heat
Get ready—this episode of Top Chef served drama hotter than a convection oven.

On this week’s Eat Your Content, I’m recapping Season 22, Episode 10: “From Depth Till Dawn” with returning guest and Season 21 finalist Savannah Miller. And trust me, we had a lot to chew on.

Right out of the gate, we’re talking Tristan vs. Massimo—a slow-simmering chef beef that finally boiled over in the kitchen. It’s more than personality; it’s a full-on clash of culinary philosophies. Do you need a narrative to make great food? Or is pure technique and beautiful ingredients enough? We dig into both sides of that spicy conversation.

Plus, we dive into one of the wildest Quickfire challenges yet. The chefs had to cook full-on gourmet dishes using only items from a Canadian convenience store—armed with nothing but plastic utensils and countertop appliances. Think air fryers, waffle makers, and hot plates. Chaos ensued, and yes, someone made “prison mozzarella.”

We also talk about the Green Roof Revolution in Montreal and how the chefs translated the Four Seasons into their dishes—some with more success than others. Shoutout to Shai’s winter hot pot and those genius collard green dumplings. Caesar had a major comeback moment… until he didn’t. And Massimo? Well, his ego was as seasoned as his salt-crusted chicken.

Along the way, Savannah shares behind-the-scenes Top Chef insight, including what really happens when you get a letter from home.

Whether you’re here for the food, the flavor, or the feuds, this episode of Eat Your Content has all the ingredients.

🎧 Listen now and make sure to follow, subscribe, and leave a review.
📱 Follow me on Instagram, TikTok, and Twitter @richherrera and @eatyourcontent for more foodie content and episode drops!

____________

Follow Chef Savannah Miller on Instagram: @savvysavv

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Thanks for listening to Eat Your Content. If you like what you hear, please consider supporting the podcast through our merch store on Tee Public. Get great quality items like T-shirts, hats, mugs, and more all sporting the vibrant Eat Your Content logo. Go to teepublic.com/user/eatyourcontent for more great items. Thank you for your support!

Support the show

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