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.

Welcome back to "Schnitzel & Stories" for our third season, "Only a Woman", where we celebrate the women who are redefining the culinary world. This season, we’re talking to chefs, producers, teachers, and food leaders who are breaking barriers and reclaiming their place at the table. We’re kicking things off with an incredible guest: Selassie Atadika from Ghana. She’s an award-winning chef, chocolatier, and founder of Midunu, known for her powerful work in sustainability, culinary heritage, and championing women in food. From humanitarian work with the UN to revolutionizing African gastronomy, Selassie’s journey is all about courage, creativity, and challenging the status quo.

Sicily, the Mediterranean’s largest island, has been shaped by over 12 empires, with the Greeks and Arabs leaving notable influences. They introduced fruits, vegetables, wheat, wine, olives, and a vibrant array of spices, creating a rich culinary landscape that reflects centuries of cultural layers.

Chef and writer Anissa Helou, born between Beirut and Mashta el-Helou, captures this Mediterranean heritage. An award-winning author of cookbooks like Levant and Feast, she divides her time between Sicily and London. With a background in the art world, she began writing cookbooks to preserve her family recipes, celebrating her native culinary traditions.

Singapore is an island nation known for its multicultural tapestry, where food reflects the diverse heritage of its people. From Chinese and Malay influences to Indian and European touches, each dish tells a story of migration and cultural exchange. In this episode of Schnitzel and Stories, we explore Singapore’s culinary world with Michelin-starred Chef Ivan Brehm of Nouri. His concept of "crossroads cooking" delves into cultural intersections, which inspire his restaurant’s menu. From street food to hawker centers, Chef Brehm offers insight into lesser-known Singaporean delicacies and highlights the nation's food security challenges as a small island reliant on imports.

Brazil is a land of rich diversity, with a landscape of rivers, wetlands, mountains, and the Amazon rainforest. What truly sets it apart is its unique blend of cultures. We spoke with renowned Brazilian chef Manoella Buffara, owner of the award-winning restaurant Manu in Curitiba, and recognized as the Best Female Chef in Latin America. From her Italian-Lebanese roots and upbringing on a farm to her commitment to local farmers, Chef Buffara’s journey is a testament to her dedication to transforming Brazilian cuisine. She draws inspiration from Brazil’s cultural heritage, sustainability practices, and her deep connection to the land.

BBQ, a core culinary art in the U.S., is celebrated for its deliciousness and cornerstone role in community events. The cooking style, defined by regions, delights BBQ fans, with sauces and sides serving as a culinary map to its origins. In Black Smoke, Adrian Miller explores BBQ’s history, tracing its roots to indigenous societies and highlighting the African-American connection, dedicating the book to "under-appreciated Black barbecuers." The Great Migration North reshaped BBQ as African Americans influenced new regions. Beyond the food, supporting black-owned BBQ businesses celebrates the culture and people behind this tradition.

In this episode with we look at the how immigration built the iconic America comfort food of Pizza. We will learn how Italian immigrants shaped Chicago's culinary culture, with pizza being their most significant contribution. Over time, the Neapolitan staple evolved with new cultures and ingredients, leading to Chicago's iconic deep dish. We get to talk with Steve Dolinsky, a 13-time James Beard Award winner, who shares his passion for pizza and the story behind it. Host of the 'Pizza City' podcast and author of two books on pizza, Steve will explore how it became the American comfort food we love today.

In this episode, Schnitzel and Stories kicks off Season 2, titled Culinary Crossroads. We explore the impact of migration on food and culture. Our guest is Erkan Emre, a Turkish-German entrepreneur and the mastermind behind Kotti Berliner Döner Kebab in New York City. As the child of Turkish immigrants in Berlin, Erkan moved to New York in the late 90s. He missed one dish so much that he decided to start making it himself: his beloved Döner Kebab, a creation of Turkish immigrants.

Zafer Yenal is a professor of sociology at Boğaziçi University in Istanbul. His research centers around consumption, food, political economy, human geography, and historical sociology. We talk with him about the intriguing history of Börek!

Julian Mancuso, a Berlin-based culinary entrepreneur, chef, recipe developer, and food stylist who owns the catering company Ada's Hot Deli & Alimentari, sits down with us to talk about his upbringing in Canada and his love for Italian food, which he learned from his two remarkable grandmothers, Ada and Gina.

Micha Heiden likes it smoky and spicy. The self-proclaimed Gringo spends his free time hunting down the best bites in Mexico to bring them to Berlin, where he is running the city's best Taco place! You might think this is cultural appropriation. But hold your cerveza and tune it. It's different than you think.

Kiki Aranita, a chef and food entrepreneur, and food writer from Hawaii shares insights on the iconic dishes of Hawaiian cuisine, including why pineapple doesn't belong on pizza. We learn about the diverse culture of these islands through the lens of immigration, including feral Chickens. Through her favorite dish, the Chicken Katsu Plate, she artfully explains why Hawaiians are obsessed with carbs. Tune in for this adventure.

Sachin Obaid set new standards when he brought the flavors he grew up with in India to Berlin. What was a pet project during the pandemic quickly became one of the city's most valued Indian restaurants. We spoke about the history of food in India, its authenticity, and how his online food delivery system took the city by storm.

Yevhen Klopotenko is Ukraine’s most well-known chef for many reasons. He’s a real fighter for recognizing his people’s culture and food traditions. He tirelessly works to help those who need it, especially during war. We speak about getting Borscht recognized by UNESCO as an intangible cultural heritage dish for the Ukraine.

The exceptional Noor Murad, recipe developer, cook, and former head chef of Ottolenghi's test kitchen, speaks with us about Bahrain, Levantine, and Middle Eastern food and reveals what’s next in her career.

Austrian Michelin-Chef and TV host Lukas Mraz prefers Cordon Bleu over Schnitzel, wants the guests of his Michelin-Restaurant lick their plates and knows where to get the best food in Vienna. Also, his heart secretly beats for what he lovingly calls “sh*tty German food”.