The Vagabond Chef enters the studio: culinary anthropologist, West Virginia prodigal son, and all about stories and real f*cking food made with intention. This self-described "more vigilante than superhero" is reimagining the way small communities look at food culture—through the lens of Appalachian history and his travels.

The true embodiment of artist and adventurer—inflected perhaps with a bit of stoic Memento mori—this dairy farm kid turned entrepreneur has bootstrapped his way to becoming a farm-to-table restaurant owner, executive chef of West Virginia State Parks, and Value Added Product Coordinator for the WV Food and Farm Coalition.

Follow the Vagabond Chef's journey on the Vagabond Kitchen website, YouTube, Facebook, and Instagram @thevagabondchef.

Restaurant sound effect from Pixabay. Intro clip: Anthony Bourdain, as interviewed by Fast Company.

Is there room for more empathy in fine dining kitchens? Our interview with Chef Camila Rinaldi explores the topic in an honest, heartfelt discussion of the roles that fear and respect play in the restaurant industry.

We chat about balancing vulnerability and toughness in some of the most intense restaurant kitchens in New York City, as well as the patience and survival skills that many upward-moving female chefs employ every day to be taken seriously.

Restaurant sound effect from Pixabay. Intro clip: Dominique Crenn, World’s Best Female Chef 2016, as interviewed by The Upcoming.

Get to know podcast cohosts Fred and Sarah, including how they work with the restaurant industry, how to improve restaurant systems, and how Turn & Burn came to be. Also hear some of Sarah's funniest and goriest restaurant war stories: building a Dunkin' Donuts doughnut tank and surviving as a young garde manger without cutting your thumbs off.

Score some Turn & Burn merch and become a monthly supporter at turnburn.co/shop/

Learn more about Fred's restaurant consulting at grc365.biz and Sarah's brand + business advisory services at 816newyork.com.