In this episode, the host welcomes Lindsay Ames, the chef, creator, and host behind Make That Sandwich. Lindsay is not just known for her culinary expertise; she's also an award-winning comedian, writer, actor, and voiceover artist.

They discuss her favorite sandwich creation, her experience playing the game 'Make That Sandwich,' and her adventures on Gordon Ramsay's show, Idiot Sandwich. Lindsay shares insights into her creative process, including how she crafts unique and delicious sandwiches.

The episode also delves into the challenges she faced, including health setbacks and the impact of not being tagged in social media promotions by show producers. Finally, the host and Lindsay play an impromptu round of 'Make That Sandwich,' creating a unique tofu sandwich together.

00:20 Introducing Lindsay: The Sandwich Queen

00:52 The Ultimate Sandwich Question

02:16 Debating the Best Beef Dip

05:08 Make That Sandwich: The Game Show

07:19 Challenges and Triumphs of Make That Sandwich

11:10 Gordon Ramsay and Idiot Sandwich

18:24 Behind the Scenes of Cooking Shows

24:38 The Power of Networking and Collaboration

26:08 Promoting Talent in Productions

26:48 Gordon Ramsay: Behind the Scenes

29:22 Cooking Challenges and Techniques

32:37 Creating Unique Sandwiches

36:04 Make That Sandwich Game

44:21 Follow and Support Lindsey Ames

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of 'Sprung on Food,' host Kae Sprung interviews pastry chef Elise Smith. Elise, founder of Winnie's Bakery and Oeco Studios, shares her journey in the culinary world, influenced significantly by her grandmother.

They discuss her experiences in the food industry, challenges in gluten-free baking, and navigating the evolving landscape of food media. Elise emphasizes the importance of community and authenticity in professional growth.

This conversation is a blend of personal anecdotes, professional tips, and industry insights, offering valuable lessons for food enthusiasts and aspiring chefs.

00:00 Introduction and Welcome

00:38 Meet Chef Elise Smith

01:30 Fond Memories with Grandma

05:27 Baking as a Social Connector

10:45 Challenges of Gluten-Free Baking

13:17 The Recipe Development Process

16:41 Working with Publications and Clients

24:55 Balancing Work and Life

27:17 Navigating Free Work in the Industry

28:57 Building a Sense of Community

31:28 The Importance of Networking

38:16 Challenges in Food Media

41:42 Adapting to Industry Changes

48:40 Personal Stories and Opportunities

52:09 Final Thoughts and Farewell

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of Sprung on Food, host Kae Sprung interviews Vasudha Viswanath, author of The Vegetarian Reset and founder of We Ate Well.

Vasudha shares her journey from Wall Street to writing a cookbook, inspired by her health journey and passion for Indian-infused vegetarian cuisine. The discussion covers the development of her cookbook, challenges in recipe creation, and the intricacies of global culinary terminology.

Vasudha also explains her decision to pursue hybrid publishing, offering insights into the various models of publishing. The episode highlights her motivations, resilience, and the importance of love and care in cooking.

0:00 Show Opens

00:55 Introduction to Vasudha Vaswanath

01:30 Exploring Indian Fusion Recipes

03:56 Cooking with Spices

05:45 International Recipe Testing

16:31 Transition from Finance to Cookbook Author

19:58 Managing Personal Deadlines and Accountability

20:41 Creating a Cookbook Project Plan

21:02 Collaborating with Freelancers

22:22 The Challenges of Writing and Editing

25:22 Finding the Right Team

33:13 The Hybrid Publishing Model

39:52 Cooking Tips and Final Thoughts

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of 'Sprung on Food,' host Kae Sprung interviews award-winning pastry chef Kareem Queeman, also known as Mr. Bake.

Kareem shares his nostalgic beginnings in baking inspired by his grandmother, his rise in the culinary world, and his mission to represent Black and queer bakers on a national scale. The conversation delves into Kareem's experiences on food competition shows, the challenges of creating authentic representation in mainstream media, and the importance of self-care and authenticity.

Kareem also describes his award-winning banana pudding and offers insight into his public speaking work aimed at inspiring inner-city youth. Don't miss this heartfelt and insightful interview with a trailblazer in the baking community.

00:00 Introduction to Mr. Bake

01:34 New York vs. DMV Food Scene

03:21 Nostalgic Baking Beginnings

07:49 The Origin of 'Mr. Bake'

10:45 Representation in the Food Industry

18:00 Journey into Food Competitions

21:47 Casting Diversity in TV Shows

23:45 Food Network Opportunity

25:48 Competition Show Challenges

30:26 Authenticity and Representation

36:57 Award-Winning Banana Pudding

43:22 Final Thoughts and Farewell

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of 'Sprung on Food,' host Kae Sprung interviews Alex Shytsman, the creative force behind 'The New Baguette.'

Alex shares her journey as a recipe developer, food writer, and photographer, including her transition from editorial work to running a plant-based recipe site. They discuss the changing landscape of food blogs, recipe development, and the importance of whole foods.

Alex also touches on working with cookbooks, her approach to monetization, and the role of authenticity in her work. The conversation wraps up with insights into Alex's favorite kitchen tools and her tips for engaging with her vibrant community.

You can learn more about Alex here: https://thenewbaguette.com/

00:00 Introduction to the Show and Guest

00:31 Meet Alex Shytsman: The New Baguette

00:41 Alex's Journey and Expertise

01:29 Food Photography and Teaching

02:33 The Best Baguette in New York City

03:33 Evolution of Food Blogging

08:05 Transition to Plant-Based Recipes

08:56 Culinary School Dreams and Marketing Role

13:03 Diving into Food Photography

16:26 Cookbook Ventures

18:31 Challenges and Rewards of Cookbook Creation

23:05 SEO and Recipe Development Process

24:43 Researching Recipe Ideas

25:13 Recipe Development Process

25:33 Testing and Finalizing Recipes

26:19 Photography and Uploading

28:25 Handling Feedback and Comments

34:28 Building and Engaging Your Audience

41:00 Monetization Strategies

44:02 Plant-Based Eating and Flexibility

48:15 Final Thoughts and How to Follow

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of 'Sprung On Food,' host Kae Sprung interviews Paulette Goto, a renowned pastry chef known for 'Polly Cooks and Eats.'

Paulette shares her journey from graduating top of her class at the French Culinary Institute to becoming a sought-after TV personality. They discuss her unique cake designs, childhood influences, and the creative process behind her baking.

The conversation also delves into her provocative cake messages, use of cannabis, and connecting with fans. Paulette shares intriguing culinary history and her approach to recipe creation, including personalized cake designs. The episode concludes with Paulette's future TV appearances and her passion for supportive community building on social media.

*Correction: it's mentioned that there's a 4-F club, referring to an organization that exists. It's actually the 4-H club*

00:00 Reflecting on the Past: The Evolution of Online Platforms

00:26 Introduction to Sprung On Food and Guest Paulette Goto

00:42 Paulette Goto's Culinary Journey and TV Fame

01:33 Cake Decorating Tips and Tricks

03:37 From Jehovah's Witness to Cake Creator

06:56 The Reality of Reality TV

21:54 Embracing Authenticity and Cannabis Use

25:06 Navigating Instagram's Hidden Messages

25:47 Celebrity Cake Orders

25:56 The Joy of Vanilla Vanilla

26:37 Checking Hidden Messages Weekly

26:56 The Rise of Provocative Cakes

27:27 Joining Instagram's Creators Program

28:25 Connecting with Cake Decorators Worldwide

29:02 Building a Supportive Instagram Community

31:58 Incorporating History into Cake Making

32:40 Fascinating Food Origins

34:46 The Story Behind Icebox Cake

40:57 Regional Food Specialties

44:07 Writing Humorous Recipes

46:31 Creative Cake Design Process

49:30 Upcoming Appearances and Farewell

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?
About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of 'Sprung on Food', host Kae Sprung interviews Angie Daubermann, the founder of the Lean Girl Health and Fitness brand. Known for her evidence-based approach, Angie shares her journey, debunks fat loss myths, and discusses her love for cottage cheese.

The conversation also explores engaging content creation, workout preferences, and the importance of maintaining balance and authenticity in health and fitness. Filled with humor and practical advice, this episode is a must-watch for anyone seeking sustainable fitness and nutrition tips.

00:00 Introduction and Cottage Cheese Obsession

00:23 Meet Angie Daubermann: The Lean Girl

01:23 Cottage Cheese Recipes and Tips

02:59 The Ninja Creami Ice Cream Maker

06:45 Viral Food Trends and Realness in Content Creation

09:53 Balancing Authenticity and Trends

13:44 Algorithm and Content Strategy

21:24 Weird Food Preferences and Fear Factor

26:28 Durian Dessert Experience

27:42 Common Misconceptions About Fat Loss

31:59 Building a Supportive Community

36:07 Balancing Authenticity and Content Creation

39:07 Infusing Humor into Fitness Content

46:10 Rapid Fire Q&A

49:33 Final Thoughts and Plugs

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of 'Sprung on Food,' host Kae Sprung interviews Justin Wu, also known as Hungry Artist NY, a food content creator and artist.

Justin shares his love for diverse cuisines and how he combines his passions for food and art through his illustrations and videos. They discuss Justin's nostalgic connection to a unique chicken Caesar pizza slice from Romeo's Pizzeria, his creative process using food as artistic mediums, and how he navigates the evolving landscape of digital content creation while staying authentic and engaging with his audience.

Justin also talks about handling online negativity, building a supportive community with fellow creators, and his tips for effective content creation and partnerships.

00:00 Introduction to the Show and Guest

00:38 Justin Wu's Artistic Journey

01:04 Food as an Artistic Medium

04:21 Nostalgic Food Memories

07:42 The Birth of Hungry Artist NY

08:08 Pandemic Inspirations and Early Days

09:04 From Drawings to Social Media

15:14 Going Viral and Content Evolution

23:45 Embracing Uncomfortable Situations

24:15 The Reality of Live Content Creation

24:46 Handling Technical Issues and Adaptation

26:12 Navigating Brand Partnerships

28:06 Building a Supportive Creator Community

34:03 The Content Creation Process

41:11 Dealing with Online Negativity

44:01 Fun Food Questions and Final Thoughts

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here: Website: http://katherinesprung.com Instagram: https://www.instagram.com/iamsprung TikTok: https://www.tiktok.com/@iamsprung?

About the show: Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.