Researched and written by culinary professionals with Michelin-starred kitchen experience. Delivered with the power of AI — to chefs, restaurateurs, and food lovers everywhere.
"News for chefs. Created by chefs."
Every story is researched and written by professional chefs — people who've worked Michelin-starred kitchens, led brigade teams, and lived the pressure firsthand. We know what a food fraud crisis actually means at the ingredient level. We know what Noma's collapse means for every kitchen culture in the world.
We use artificial intelligence as a production and distribution tool — nothing more. AI doesn't research our stories. It doesn't have opinions on the brigade system. It didn't eat in those kitchens. Our chefs did. AI just helps us reach you — clearly, consistently, and at scale.
"Gastronomy is not entertainment. It's infrastructure. It feeds cities, employs millions, shapes culture — and it must be supported, no matter what."
— Dr. Sophia, Co-Host, Chefs Ink News
Who We Are
Most food journalism is written by writers who've never worked a line. They cover the food world from the outside — the awards, the openings, the glamour.
Chef's Ink News goes deeper. We cover the business of gastronomy — the economics, the labor realities, the industry-shaping trends that affect every working chef. We report from inside the kitchen, not from the dining room.
Founded by Chef Michael Smerda — 30+ years of European fine dining, Michelin-starred kitchens, Netflix, Food Network, published author — Chefs Ink News brings real culinary expertise to a global podcast audience. We recently crossed 5,000 subscribers and over 50 episodes.
This is not AI-generated content wearing a chef's hat. These are real conversations, real expertise, real stories — from people who've actually been in the kitchen.
Behind the Mic
A rotating cast of culinary professionals — each bringing deep, specific expertise. These aren't media personalities. They're working chefs who happen to have something to say.
A German-Italian culinary master with decades of professional kitchen experience and Michelin-starred background. Brings authentic European technique and warm, no-nonsense perspective to every episode.
Nutritionist and culinary business strategist with razor-sharp market analysis. Turns industry data into insight every chef can actually use — from labor economics to menu engineering.
Champion of traditional culinary techniques and cultural authenticity. Hosts the weekly "Books for the Industry" episode — essential reading for serious professionals.
Master of Caribbean-Southern fusion and pastry innovation. Brings creativity and precision to book discussions, with a focus on dessert and cultural cuisine.
Expert in mixology and modernist barcraft. Covers the essential books shaping today's beverage and hospitality scene, from timeless classics to industry game-changers.
30+ years. Michelin-starred kitchens in Germany. Netflix, Food Network. Published author. Master's in Culinary Arts. The force behind Chefs Ink News and Chefs Ink Miami.
The Process
There is no shortcut for real expertise. Here's exactly how culinary news travels from the industry to your ears.
Our team of culinary professionals monitors trade publications, industry events, chef communities, and restaurant news — looking for what actually matters to working kitchen professionals.
Every script is written by chefs who've lived these realities — people who understand what a labor shortage actually means on a Saturday dinner service, or why a Michelin expansion genuinely changes careers.
Artificial intelligence helps us produce, format, and distribute episodes efficiently — reaching thousands of listeners consistently, without ever touching what gets written or said.
1–2 episodes per week. Every corner of the culinary world covered. Subscribe once, and the most important kitchen industry stories come to you automatically.
We're transparent about how we use AI at Chefs Ink News: it's a delivery mechanism, not a content creator. AI does not research our stories, does not write our scripts, and does not have opinions on kitchen culture. Real chefs do all of that. AI is the equivalent of a printing press — it helps us publish and reach people. The ideas, the expertise, the perspective? 100% human. 100% chef.
Latest Episodes
Real stories, real stakes. The culinary world doesn't slow down — neither do we.
The NYT bombshell, René Redzepi's resignation, 35 former employees, and what the world's best restaurant got wrong about kitchen culture. The full timeline — and what it means for every chef running a kitchen today.
▶ Listen Now →Fine dining is abandoning permanent addresses. Michelin is going global — Bangkok, Mexico City, Dubai, Seoul. We break down the two trends reshaping gastronomy in celebration of Episode 50 and 5,000 subscribers.
▶ Listen Now →Olive oil, honey, spices, seafood. Criminals using AI to generate deepfake food safety certificates. The $77 billion fraud crisis no one is talking about — and what chefs can do to fight back.
▶ Listen Now →A Chicago celebrity chef on felony charges. The EEOC rollback. 90% of women in restaurant kitchens report harassment. We trace the problem to Escoffier's 1880 brigade system — and show the kitchens that fixed it.
▶ Listen Now →DoorDash and Uber Eats changed one setting. Tips dropped 75% overnight. We investigate the scandal — and profile Chef Lisa Chen who ditched all delivery apps and now saves $200K per year.
▶ Listen Now →74% of chefs are sleep-deprived. February is resignation season. Chef Alex, Pastry Chef Tamara, and Mixologist Ollie break down Unreasonable Hospitality, Work Clean, and The Art of Flavor.
▶ Listen Now →What We Cover
No story too uncomfortable, no topic too industry-specific. If it matters in professional kitchens, we report on it.
Find Us Everywhere
Chef's Ink News is available wherever you listen to podcasts. New episodes drop 1–2 times per week.
From the Founder
The definitive guide to 3D food printing, culinary technology, and the future of what we eat. Written by the host of Chefs Ink News — available now on Amazon.
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