chefryancallahan

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Deb Ace the Lunch Lady

Deb Ace the Lunch Lady

Deb Ace was born and raised in Liverpool England. She relocated to the US when she was 17 and worked for a plastic surgeon as a patient care coordinator. These days she lives in Maryville Tennessee and works as a lunch lady at a local high school. Ironically enough her mother managed a school cafeteria in England. Makes you wonder if the trip overseas was worth it, she assures me it was.

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Mia Johnson

Join Chef Ryan as he interviews Airman Mia Johnson of the United States Air Force about her experiences living overseas and serving as a dental assistant! 

Join Chef Ryan as he interviews Airman Mia Johnson of the United States Air Force about her experiences living overseas and serving as a dental assistant! 

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Austin Sudkamp

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Ryan Ellison

What the heck is a dietitian? Join Chef Ryan as he interviews the hilarious, and informative Ryan Ellison on this week's The People Behind Your Food!

What the heck is a dietitian? Join Chef Ryan as he interviews the hilarious, and informative Ryan Ellison on this week’s The People Behind Your Food!

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Greg Angelin

Greg talks the grocery business and all of the shenanigans that it entails.

<br>Greg talks the grocery business and all of the shenanigans that it entails.

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Chrissy Rodriguez aka Chrissys_Seefood_Diet

Join Chef Ryan as he interviews Chrissy, from Chrissy's Seefood Diet about food blogging, her food passions and what drives her to share her food experiences with the world.

<br>Join Chef Ryan as he interviews Chrissy, from Chrissy’s Seefood Diet about food blogging, her food passions and what drives her to share her food experiences with the world.

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Phil Eagle aka The Honest Restaurant Manager

Phil Eagle has been in the industry for 12 years and is an expert in Millennial Customer Service. As The Honest Restaurant Manager, Phil has been able to reach a wide audience of young people in the industry and relate to them on a personal Level.

Phil Eagle has been in the industry for 12 years and is an expert in Millennial Customer Service. As The Honest Restaurant Manager, Phil has been able to reach a wide audience of young people in the industry and relate to them on a personal Level. He truly is Instagram’s Favorite Manager

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Episode 7: Chris Gall

Episode 7: Chris Gall

Chef Ryan interviews Chris Gall a relative newcomer to the restaurant industry. Chef Ryan learns what motivated him to join the restaurant industry, what culinary school was like and the different shenanigans that line cooks get into while working. Warning: Chris talks like a kitchen guy and uses a few select curse words to drive his points home.

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Episode 6: Chef Peter Martinez

Episode 6: Chef Peter Martinez

Join Chef Ryan this week as he interviews Chef Peter Martinez, a NYC Chef, father, and former Chopped competitor. Laugh and learn as we dive into Peter’s past, present day, and future plans in the restaurant industry.

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Episode 6: Chef Peter Martinez

Episode 6: Chef Peter Martinez

Join Chef Ryan this week as he interviews Chef Peter Martinez, a NYC Chef, father, and former Chopped competitor. Laugh and learn as we dive into Peter’s past, present day, and future plans in the restaurant industry.

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Episode 5: Jeff Buck

“A grease trap MUST be serviced… this CANNOT be stressed enough.” Find out why a grease trap must be serviced this week on The People Behind Your Food, as Chef Ryan interviews General Manager, Jeff Buck.

“A grease trap MUST be serviced… this CANNOT be stressed enough.” Find out why a grease trap must be serviced this week on The People Behind Your Food, as Chef Ryan interviews General Manager, Jeff Buck.

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Grilled Cheese and Tomato Bisque part 2 of 2. Total time: 5 minutes Ingredients: 4 Slices white bread 2 slices cheese (American cheddar, or Velveeta slices are best imo) Margarine Kosher salt Start by setting everything up on a cutting board or baking sheet. Preheat a flat grill to 350 degrees Fahrenheit. If you don't have one you can use a large skillet set at a medium heat. Take your bread, and spread the Margarine evenly and thinly on one side of the bread. Not too thick because it will not grill properly and will become soggy. Now sprinkle some kosher salt on the Margarine. Just a bit to amplify the savory cheese and sweet bread. Now place the bread margarine side down on the bread and immediately put the cheese on top of two of the slices of bread. The rising steam will melt the cheese. Allow to cook about 2 minutes or until the bread is brown. Combine two pieces of bread with one piece of cheese to make the sandwiches. Now the two most important steps. Smash the sandwich with a flipper, then transfer to a cutting board and slice diagonally. The 45 degree cut creates a superior dipping surface and better texture experience. Serve with #homemade tomato bisque from yesterday's #recipe #comfortfood #americanfood #chefryancallahan #yum #yummy #nomnom #delicious #cheflife #cheftips #cookingtips #foodgasm #food #foodporn (at Wildwood, Missouri) https://www.instagram.com/chef_ryan_callahan/p/Bt3h2ucFbdU/?utm_source=ig_tumblr_share&igshid=2bkim41vowzw

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Grilled Cheese and Tomato Bisque part 1 of 2. Let's make Tomato Bisque! Ingredients: 1 jar @dericatomatoes crushed tomatoes (24oz) 1 jar water 2 Tbsp Margarine or butter 2 Tbsp Flour 1 Tbsp red wine vinegar 1 Tbsp sugar 1/2 tsp red pepper flakes 1/2 tsp ground sage 1/2 tsp Italian herb mix 1/2 tsp kosher salt 1/2 tsp garlic powder 1 cup sour cream 1 pint heavy whipping cream 1/2 tsp black pepper First, melt your butter in a large spaghetti pot. Once melted add your flour and make roux. Allow to cook on medium heat 2 minutes then add your herbs, seasonings and spices but not your sugar and vinegar. Chop the spices into the roux. And allow to cook 2 minutes continuing to chop the roux till it is a fine mixture (see pictures.) Now add your crushed tomatoes and your water to the pot. Stir vigorously. Allow to come to a simmer, and simmer 30 minutes. Stirring frequently to keep from burning the tomatoes. After the simmer, add cream and sour cream whisking together well until well mixed. Allow to return to a simmer, but not a boil. Soup is now ready to serve! #foodporn #cheftips #cheflife #homemade #yum #yummy #delicious #nomnom #food #foodgasm #cooking #cookingtips #recipes #chefryancallahan (at Wildwood, Missouri) https://www.instagram.com/chef_ryan_callahan/p/Bt1H9IjlL7Z/?utm_source=ig_tumblr_share&igshid=zwybek5myhkz

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Y'all know about that broccoli cheese rice... But what do you know about queso chicken cheese rice? Took my leftover queso cheese from my nachos, and filled it full of salsa verde, grilled chicken, peas and carrots. #yum #yummy #delicious #nomnom #foodblogger #foodgasm #foodporn #southernfood #comfortfood #queso #chefryancallahan #cheflife #cheftips #erasefoodwaste (at Wildwood, Missouri) https://www.instagram.com/p/BtpF8JflEr6/?utm_source=ig_tumblr_share&igshid=6s7fog26yv5p

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I present last night's dinner: St. Louis style chicken kebabs with dank ass rice. What I love about this recipe is its massive amount of flavor. It uses three different sauces to marinade the chicken which makes it sweet, spicy, tangy, salty, aromatic, and unbelievably delicious. Then I used the leftover salsas from my nacho videos to season the basmati rice. You can grill or roast the kebabs in the oven like I did if it's unreasonably cold out. Chicken #kebabs: 2lbs of chicken breast cut into large pieces. Marinade for 30 min in 1/4 cup Frank's red hot sauce, 1/4 cup bbq sauce, and 2 tbsp brown mustard. Add salt, black pepper, cumin, and garlic powder to taste (about 1/2 teaspoon each). You can also add red curry powder for extra flavor. Stack chicken onto skewers with no veggies in-between. Veggie kebabs: Use large cut onions, green peppers, mushrooms and salted grape tomatoes like the pictures show. Place all kebabs on baking tray and roast for 40 minutes at 425 degrees. Dank ass rice: 2cups dry basmati rice, cooked (makes ~ 4 cups) 1/4 cup corn salsa, red salsa, and salsa Verde from my nacho videos. Mix all ingredients together in a large mixing bowl immediately before serving. As you can see in the last photo I had left over rice and I used my fantastic reuseable food labels from @jokari to properly label my leftovers! (Funny story I actually ended up eating the rest of the rice before I went to bed! It was Soo good!) #yum #delicious #chefryancallahan #dankness #bbq #cheftips #cheflife #recipes #foodporn #foodgasm #nomnom #comfortfood #recipe #food #eats #stl #indianfood (at Wildwood, Missouri) https://www.instagram.com/p/Btn7xRiFIhJ/?utm_source=ig_tumblr_share&igshid=11mpvlhbq5uub

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New episode of The People Behind Your Food is up now! I interview Bryn from @storybook_tales as we explore her experiences as a server, bartender, and Front of House Manager. We talk her cosplays, restaurant life and how tall is too tall to be a #Disney #Princess. Check the link in my bio for a direct link. 😁 Available on Spotify, Radio Public, iTunes, and Google Play #chefryancallahan #thepeoplebehindyourfood #podcast #cheflife #restaurantlife #serverlife #serverproblems (at Wildwood, Missouri) https://www.instagram.com/p/BtjYrT8FGmI/?utm_source=ig_tumblr_share&igshid=1js35t05r33xs

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Episode 4: Bryn from @Storybook_Tales

Bryn is not only an accomplished restaurant industry veteran, but also a quite famous cosplayer in her free time! Should you tip a server and how much? Can you be too tall to be a Disney Princess? Tune in to hear her amazing and very interesting stories!