Beyond the Plate

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Beyond the Plate

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Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the industry, their career ups and downs, and the social impact they have made in their community. Every episode will share inspiring stories and anecdotes of what it means to be in today’s bustling hospitality industry, 15 million employees and growing…Beyond the Plate.

27/12/2024

NEW! Ep. 05. Bit.ly/BTPSEASON10 We’re joined by Chef Tiffany Derry, the co-founder of TD2 Concepts, TV personality, and owner of critically acclaimed Dallas restaurants Roots Chicken Shak , Roots Southern Table and Radici Wood Fired Grill . Tiffany brings her Southern flair and global culinary insights, and discusses inventive ways of reimagining PepsiCo Foods brands as pantry staples. Enjoy this episode as host Andrew “Kappy” Kaplan goes Beyond the Plate… with Tiffany Derry.

This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com

24/12/2024

NEW: bit.ly/BTPSEASON10 We’re joined by Tyler Malek, the co-founder and Chief Creative Officer at Salt & Straw, where he is best known for developing over 2,000 inventive, delicious ice cream flavors. Tyler brings his knack for creativity and innovation to the Culinary Advisory Board, highlighting his playful approach to rethinking and transforming familiar flavors. Enjoy this episode as host Andrew “Kappy” Kaplan goes Beyond the Plate… with Tyler Malek.

This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com

24/12/2024

NEW! Bit.ly/BTPSEASON10 We’re joined by Ali Bouzari a culinary scientist and the co-founder and Chief Science Officer of Pilot R&D, where he combines his culinary creativity and scientific expertise to develop new products and techniques. Ali’s approach highlights the potential of PepsiCo Foods’ brands as everyday ingredients, including how ingredient substitutions can unlock a playful and delicious way to think about food. From his innovative use of iconic PepsiCo products like Cheetos in polenta, to tips for home cooks, Ali shares how his unique perspective bridges the worlds of science and culinary artistry. Enjoy this episode host Andrew “Kappy” Kaplan goes Beyond the Plate… with Ali Bouzari.

This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com

20/12/2024

Ep 2! Bit.ly/BTPSEASON10 We’re joined by Ellen Bennett, the founder & Chief Brand Officer of the beloved culinary apparel brand, Hedley & Bennett, as well as the TV host of Kitchen Glow Up and author of Dream First, Details Later, inspiring people to make their dreams happen. Ellen shares her unique perspective on blending her fine dining background with her Mexican heritage. She also shares how she showcases the versatility of everyday ingredients from PepsiCo Foods. Enjoy this episode as host Andrew “Kappy” Kaplan goes Beyond the Plate… with Ellen Bennett.

This series is brought to you by PepsiCo Foods.
To learn more about PepsiCo Foods visit PepsiCo.com

19/12/2024

NEW bit.ly/BTPSEASON10 miniseries! We’re joined by Chef Eric Adjepong, a professional chef, Food Network host, bestselling author and activist, best known for his fusion of West African flavors into creative dishes. Eric dives into the creative intersections of his career and how they will all play a role as a member of the Culinary Advisory Board. He shares innovative uses for PepsiCo Foods brands as pantry staples, highlighting the power of bold flavors in everyday cooking. Enjoy this episode as host Andrew “Kappy” Kaplan goes Beyond the Plate… with Eric Adjepong

19/12/2024

SURPRISE! We’re proud to bring you a special 5-part MINISERIES of Beyond the Plate brought to you by our friends at PepsiCo Foods. Listen: bit.ly/BTPSEASON10

We’re joined by the members of PepsiCo Foods’ first-ever Culinary Advisory Board [spoiler: I have the privilege of being one of them!]

I’m psyched for you to get to know this dynamic group of chefs, authors, food scientists and entrepreneurs that serve as strategic advisors to help further the culinary journey at PepsiCo Foods, working to inspire new ways for people to experience their iconic food brands.

In each episode of the series, we’re going to uncover how this initiative can impact the food industry and how each Advisor contributes their unique culinary expertise.

Please enjoy these episodes as host Andrew “Kappy” Kaplan goes Beyond the Plate…with the PepsiCo Foods US Culinary Advisory Board members!

11/12/2024

SEASON FINALE bit.ly.com/BTPSEASON10
For our season finale, we’re thrilled to welcome Aaron Franklin, owner of Franklin Barbecue in Austin, Texas, often hailed as the best barbecue spot on the planet. The self-taught barbecue expert shares his journey from humble beginnings—cooking just two briskets a day—to becoming the first pitmaster to win a James Beard Award and serving over 120 briskets daily to customers who line up for hours. Aaron opens up to host Andrew “Kappy” Kaplan about why he still gets terrified cooking at events, the community-driven spirit that makes Franklin Barbecue a must-visit, and his Hot Luck Live Food & Music Festival. Aaron supports a number of organizations, but shares the great work of his friend (and friend of the pod) Chris Shepherd and his Southern Smoke Foundation . Enjoy this episode as we go Beyond the Plate… with Chef Aaron Franklin.

This episode is brought to you by PepsiCo Foods.

04/12/2024

NEW! bit.ly/BTPSEASON10 Dominique Ansel is the pastry mastermind who was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards, and is widely celebrated for his creation of the Cronut®. Dominique shares his journey from a small-town in France to revolutionizing the pastry world in New York City and beyond. Host Andrew “Kappy” Kaplan learns the story behind the Cronut's viral success, his commitment to quality over mass production, and the life lessons he’s learned through his culinary adventures. Dominique shares a glimpse into the magic behind his iconic creations and the memories they evoke for his customers- and introduces us to his latest cookbook, Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories. He also reflects on his dedication to teaching and giving back, including his inspiring work with City Harvest to fight hunger. Enjoy this episode as we go Beyond the Plate… with Chef Dominique Ansel.

This episode is brought to you by PepsiCo Foods.

This episode is brought to you by Fords Gin, a gin created to cocktail.

27/11/2024

NEW! bit.ly/BTPSEASON10 Chef Eric Adjepong is a father, chef, author, and Food Network host celebrated for bringing West African cuisine to the mainstream culinary conversation. From his memorable appearances on Top Chef to his collaboration with Crate and Barrel and his work with the PepsiCo Foods Culinary Advisory Board, Eric shares insights into his creative journey. With host Andrew "Kappy" Kaplan, he discusses the pivotal moment in culinary school when he realized he needed to focus on the culinary traditions of Africa. He also tells the story of which chef idol he declined the chance to work with—and the reason behind his decision. Beyond being one of the kindest chefs in the industry, Eric dedicates his time to giving back, partnering with organizations like Save the Children US to support child nutrition initiatives. Enjoy this episode as we go Beyond the Plate… with Chef Eric Adjepong.

Thanks to our partners, this episode is brought to you by PepsiCo Foods and by Fords Gin, a gin created to cocktail.

21/11/2024

NEW! bit.ly/BTPSEASON10 For our season finale, host Andrew "Kappy" Kaplan sat down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to sourcing responsibly. Beyond the bar, Sebastian discusses his impactful work with Rethink Food and their support of underserved communities. He also opens up about his passion for mentoring young bartenders, helping them grow, and inspiring the next generation of leaders in hospitality. Enjoy this episode as we go Beyond the Drink… with Sebastian Tollius.

This season of is brought to you by Fords Gin, a gin created to cocktail.

13/11/2024

NEW S10 Ep.17 bit.ly/BTPSEASON10
Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He chats with host Andrew "Kappy" Kaplan and shares his journey—from pre-med at NYU to studying wildlife biology at the University of Montana—and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben's Friends and Urban Gleaners to his coffee company, KANN Coffee, which supports local Haitian farmers and celebrates one of the country’s essential exports. Enjoy this episode as we go Beyond the Plate… with Chef Gregory Gourdet.

This episode is brought to you by Kikkoman's Kitchen.

07/11/2024

NEW bit.ly/BTPSEASON10 Kappy sits down for an inspiring conversation with Simon Ford, co-founder of Fords Gin and a celebrated figure in the world of spirits and cocktails. As a returning guest, Simon reflects on his journey in gin-making, emphasizing the deeper values Fords Gin brings to the hospitality community. He shares how Fords is more than just a bottle on the shelf; it's a commitment to bringing people together, supporting industry creativity, and giving back through memorable experiences. Simon also gives us a sneak peek (sneak listen?!) at the new cocktail bar at the Fords Gin distillery in London. Enjoy this episode as host Andrew "Kappy" Kaplan goes Beyond the Drink… with Simon Ford.

This season of is brought to you by Fords Gin, a gin created to cocktail.

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