Care and Feeding is about relationships, and in this episode we sit down with Laurie Woolever, bestselling author, editor, and longtime right hand to Anthony Bourdain. Laurie’s career has taken her from private cook and caterer to cookbook collaborator with Mario Batali and Bourdain, and editor at Art Culinaire and Wine Spectator. Her raw, unflinching memoir pulls back the curtain on life behind the spotlight, exploring what it means to be “the woman behind the man” while firmly establishing her own powerful voice in food writing.

We were fortunate to sit down with Chef Alice Waters, often called “the mother of American cooking.” Credited with launching the farm-to-table movement and defining California cuisine, she opened Chez Panisse in Berkeley in 1971, a restaurant so iconic chefs worldwide still make pilgrimages there. Through six books, the Chez Panisse Foundation, and the Edible Schoolyard Project, Waters has influenced everything from school lunch programs to Michelle Obama’s White House garden. Honored with multiple James Beard Awards and the National Humanities Medal, she remains an enduring culinary inspiration.

Sophia Hoffmann, chef-owner of HAPPA Restaurant in Berlin, is a trailblazer in plant-based cuisine and zero-waste cooking. A passionate advocate for gender equality, diversity, and social justice, she unites sustainability and creativity in her kitchen. The author of four German-language cookbooks, Sophia has earned international recognition. In this episode, we discuss the challenges she faced working in top restaurants and how she built a kitchen designed to truly embody her principles.

Considered an icon and tastemaker by some of the world’s greatest chefs, Monica Brown has built a career that spans the globe, helping visionary talent achieve international success. Founder of Lotus Land, an agency renowned for shaping the global narrative of gastronomy and hospitality, she has spent over two decades championing chefs, launching icons, and redefining how food is communicated. We were delighted to speak with her about the challenges of representing some of the industry’s biggest names while also finding her own values and recognition. By embracing her journey and acknowledging the challenges of being a female leader, Monica has travelled the world and built what she describes as “a perfect career” in gastronomy.

Gail Simmons’ love of food began at home, where meals and travel inspired her culinary path. With a degree in Anthropology, she views food as a portal to culture. A trained expert, writer, and long-time Top Chef judge, Gail built a career at the intersection of cooking, storytelling, and advocacy. In this episode, she shares her journey from Toronto to New York, breaking barriers for women in kitchens, and her insights on mentorship, equity, and food’s global impact.

Danish chef, author, entrepreneur, and food activist Trine Hahnemann joins us to discuss feminism, kitchen culture, and why the old brigade system needs to change. From cooking on tour with the Bands in the 90s to running one of Copenhagen’s most respected catering companies, Trine has never shied away from speaking the truth—and keeping her commitment to the community that she learned at a young age while growing up in a commune. Tune in for a conversation about toxic traditions, building more humane kitchens, and what it means to lead with care—and to provide a better space for women.

Karin Desveaux is a renowned Canadian chef, educator, and local food pioneer. In this episode, Karin shares her experiences navigating a male-dominated industry, balancing entrepreneurship and motherhood, and finding her voice as a leader. She discusses her transition to education at Loyalist College, where she’s mentored aspiring chefs for over 15 years, weaving creativity, sustainability, and wellness into her teaching. With candor, Karin reflects on the evolving opportunities for women in food, the importance of mentorship, and her vision for a more inclusive and sustainable industry.

Eden Hagos is an entrepreneur, food writer, and advocate for Black culinary culture. She joined us to discuss how a negative dining experience led her to shift career paths—from education to food influencer. She launched Black Foodie, a media platform and creative agency that celebrates African, Caribbean, and Southern cuisines through a Black lens. Inspired to embrace her cultural roots—Eden created space to explore the rich diversity of Black cuisine. Her mission is to build a community that shifts narratives, celebrates heritage, and uplifts Black chefs and food entrepreneurs while trying to perfect her mother’s injera recipe.

Canadian food writer and ex-line cook Ivy Knight joins us to talk about the harsh realities women face in restaurant kitchens - from toxic culture to personal trauma. Tune in for unfiltered stories, dark humor, and Ivy’s journey from the line to international acclaim. 

Amanda Cohen is a Michelin-starred chef, graphic novel author, and one of the most influential voices in vegetable-forward dining. In this episode, she shares how she built Dirt Candy against the odds—and why being only a womanmeant doing things no one else dared to try.