by André Natera | Chef's PSA Media
The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who want to GET CHEF BRAINS. https://chefspsa.com
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Publishing Since
7/21/2022
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July 31, 2026
<p>Bobby Hicks read roughly 800 mid-century cookbooks to write one, and what he found was not a list of bad recipes. It was the exact point where American home cooking lost its thread.</p><p>The Great Depression ran into World War II with almost no recovery in between. Two generations of mothers cooked without butter, without sugar, without the ingredients their own mothers' recipes assumed. What did not get cooked did not get taught. By the time the post-war boom arrived with canned soup and boxed everything, and women moved from house labor into factories and still had to put dinner on the table, the chain was already broken. The dishes we laugh at now were what filled the gap.</p><ul><li>Why a pineapple was a status symbol, and why people rented them by the party</li><li>Why aspic was proof you owned a refrigerator, not something anyone wanted to eat</li><li>What actually broke the transmission of technique, and who put it back</li></ul><p>Bobby Hicks is a food historian, a Next Level Chef season four alum, and the author of Retro Recipes: Vintage Dishes with a Modern Twist from Countryman Press. He shows up with a vintage basting spoon from an estate sale and opens with the most embarrassing thing that ever happened to him in a kitchen. He was telling an extern that onion skin works as a bandage. Mid-sentence, he cut off the tip of his finger.</p><p>André Natera and Bobby Hicks cover the three books he studied before going on television, why sleep and food were what actually wrecked him on set, the market exercise he still gives private chefs, why he believes you can teach technique but not adaptability, what happens once a publisher wants 100 recipes in six months, twelve years of content advice from before it was a career, and how to order a drink without embarrassing yourself.</p><p>It ends where every episode ends, with the Mount Rushmore.</p><p><strong>Guest</strong></p><p>Retro Recipes Kitchen on Instagram → <a href="https://www.instagram.com/retrorecipeskitchen/">https://www.instagram.com/retrorecipeskitchen/</a><br>This Fellow on Instagram → <a href="https://www.instagram.com/thisfellow/">https://www.instagram.com/thisfellow/</a><br>retrorecipeskitchen.comRetro Recipes: Vintage Dishes with a Modern Twist → <a href="https://www.amazon.com/dp/1324117257">https://www.amazon.com/dp/1324117257</a></p><p><strong>Links</strong></p><p>Lead Like a Chef App → <a href="https://studio.com/apps/andre/leadlikeachef">https://studio.com/apps/andre/leadlikeachef</a><br>Get the Books → <a href="https://chefspsa.com/books">https://chefspsa.com/books</a>Shop Chef's PSA Merch → <a href="https://shop.chefspsa.com/">https://shop.chefspsa.com/</a>Get Episodes Early on Substack → <a href="https://chefspsa.substack.com/">https://chefspsa.substack.com/</a>Follow Chef's PSA on Instagram → <a href="https://www.instagram.com/chefspsa/">https://www.instagram.com/chefspsa/</a></p><p><br></p>
July 23, 2026
<p>Chef Toby Archibald is the New Zealand-born chef and owner of Quarter Acre, a Michelin Guide restaurant on Lower Greenville in Dallas. Texas Monthly named it one of the Best New Restaurants in 2023. D Magazine ranked it a Top 5 restaurant. He spent twenty years working through Michelin-starred kitchens in London, Canada, New York, and Australia before opening Quarter Acre in December 2022. His career includes sous chef at The Greenhouse in London, sous chef at Café Boulud Toronto and New York under Gavin Kaysen and Aaron Bludorn, and Executive Chef at Georgie by Curtis Stone.</p><p>This episode starts in 2006. Toby is 23, backpacking across America, staying in a hostel. He gets a reservation at Restaurant Daniel. Shows up 20 minutes early, gets fitted with a dinner jacket from a room full of them, sits in the middle of the dining room as a solo diner, and has a meal he cannot describe but has never forgotten. That one dinner changed the entire direction of his career, his life, and who he is as a chef.</p><ul><li>Why you cannot learn to really cook from YouTube because you cannot taste or smell what is happening in the pan, and the critical learning lives entirely in that gap</li><li>The difference between French charcuterie and Italian salumi and why calling a plate of Italian cold cuts a charcuterie board is almost always the wrong name</li><li>What one extraordinary hospitality experience at age 23 can do to a twenty-year career and why Daniel Boulud built his entire reputation on making every single person feel exactly the way Toby felt that night</li></ul><p>André and Toby cover the Bocuse d'Or dinner at Kent Rathbun's house where this friendship started, the language barrier at The Greenhouse that forced real learning, the seventh generation charcutier at Café Boulud Toronto who could debone a pig with a spoon, Gavin Kaysen leaving New York a week after Toby arrived, Daniel Boulud pulling out his phone at Toby's farewell dinner to look up Sydney hotels, and what Quarter Acre is and why it is impossible to put in a box.</p><p><strong>Guest</strong></p><ul><li>Toby Archibald on Instagram → <a href="https://www.instagram.com/tobyarchibald/">https://www.instagram.com/tobyarchibald/</a></li><li>Quarter Acre on Instagram → <a href="https://www.instagram.com/quarteracredallas/">https://www.instagram.com/quarteracredallas/</a></li><li>Quarter Acre Website → <a href="https://www.quarteracrerestaurant.com/">https://www.quarteracrerestaurant.com/</a></li></ul><p><strong>Links </strong></p><ul><li>Subscribe on Substack → <a href="https://chefspsa.substack.com/">https://chefspsa.substack.com/</a></li><li>Shop Chef's PSA Merch → <a href="https://shop.chefspsa.com/">https://shop.chefspsa.com/</a></li><li>Visit Chef's PSA Website → <a href="https://chefspsa.com/">https://chefspsa.com/</a></li><li>Lead Like a Chef App → <a href="https://studio.com/apps/andre/leadlikeachef">https://studio.com/apps/andre/leadlikeachef</a></li></ul>
July 17, 2026
Chef Geno McWilliams shares how prioritizing hospitality over food creates lasting guest experiences in this interview.
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Jason Dady
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Matt Peters
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The no-nonsense chef podcast for culinary leaders. Chef's PSA with André Natera gives cooks direct insight into kitchen management and what separates the pros from the rest. Featuring conversations with James Beard Award winners, Top Chef champions, and Bocuse d'Or competitors, we reveal the Michelin standards and discipline required to build a serious career. Weekly mentorship for BOH pros who want to GET CHEF BRAINS.
https://chefspsa.com
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