Preeti Mistry Hangs Out with Puppets, Plans a More Joyful Future

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.

Episode 99: Preeti Mistry

We're living in a golden age of Preeti Mistry and the world is so much more delicious for it. The Juhu Beach Club chef, cookbook author, speaker, and podcaster (among other things) can currently be seen teaching kids and puppets alike about the marvelous universe of herbs and spices on the Netflix show Waffles + Mochi; heard on their new podcast Loading Dock Talks in conversation with food and justice activists; read on their super feisty and smart social media feeds; and channeled via their vibrant and joyful recipes and spice blends. Mistry joined Communal Table from amid the California redwoods to talk about thoughtful representation, who gets to be called a chef, how to monetize talent, and why joy is so essential.

Links and Resources

Learn: preetimistry.com

Follow: Instagram | Twitter

Watch: Waffles + Mochi

Buy: Juhu Beach Club spice blends and cookbook

Cook: Steamed Rockfish with Thai Citrus

Listen:

Loading Dock Talks

Copper & Heat

Afros & Knives

Home Cooking

Extra Spicy

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Previous episode: Tuk Tuk Sri Lankan Bites chef Sam Fore talks mental health, taking care of others, and what it means to have your food on the cover of a magazine.