Hi! I'm Kasae Fraser, the host of this podcast. I've been a professional chef for the last 11 years, working my way through different countries and kitchens, and I've landed in the UK.
I started this podcast because above all, I love hearing the unfiltered experiences that other Chefs have had throughout their career, the highs and lows of being in the hospitality industry, and the struggles that have ultimatley led them to where they are now. We have candid conversations about what its really like to be a chef, and explore what makes them tick.
We also have guests on that aren't chefs, but are a vital part of the industry, to hear their point of view about how our food system works, their role in it and how it all ties together.
Ingrid Bates (Dunleavy Vineyard) - Sustainable sips and miracle vintages: The Dunleavy Dream
Tucked away in the beautiful Somerset countryside just outside Bristol, Dunleavy Vineyards is the passion project that turned biology graduate Ingrid Bates from lab coats to vineyard rows.
Owner, winemaker, delivery driver and all-round powerhouse, she's been growing and crafting award-winning English rosé and sparkling wines on her small, sustainably farmed plot for well over a decade, a proper hands-in-the-soil dedication.
You'll find her bottles popping up in great local restaurants, smart London wine bars and plenty of very happy fridges in between, all while she juggles family life, harvests and the occasional miracle vintage.
Today Ingrid's here to talk planting dreams, pandemic pivots, and why English wine having its moment feels pretty bloody good.
Grab a glass; and please enjoy, Ingrid Bates
20 Nov 2025
Guillaume Zika - Organising the Culinary Mind
Guillaume Zika is the chef-turned-developer behind Chef Notepad, the app designed to make a chef's life simpler — no small feat in a world of recipes, margins, and chaos.
In this episode, Guillaume shares how he built a powerful, intuitive tool that takes the complexity of menu planning, costing, and organisation, and turns it into something chefs actually want to use. We dig into why chefs notoriously hate doing costings, how tech can truly serve the kitchen, and what it takes to build an app that feels effortless — even when it's anything but.
13 Nov 2025
James Sharp - Hash Browns, High Pressure & Finding Your Flavour
This week's guest is James Sharp — chef, entrepreneur, and founder of Hash Hut, the street-food concept turning the humble hash brown into a fine-dining obsession.
From the chalet kitchens of the French Alps to the pressure of MasterChef: The Professionals and the buzz of BOXPARK London, James shares his story of graft, guts, and finding joy in playful cooking. We talk about balancing precision with personality, the grind behind street-food success, and why comfort food can still carry a Michelin-level mindset.
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