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Chef's Day Off

Chef's Day Off

Written by: Marcus D Najera
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About this listen

 Want to elevate your home cooking with Chef tips from one of the best culinary minds in the game? Celebrated Chef Matthew Dolan: Co-owner of 25 Lusk Restaurant in San Francisco (Food Network Regular, Cookbook author, US Department of State Cutural Envoy) and "Marcus D." Najera (National iHeart Radio personality and food enthusiast) will dig into flavor, foolproof cooking hacks and pro-tips, all while serve up tasty stories peppered with plenty of laughs! Come join us and learn a ton on Chef's Day Off!Chef's Day Off/Marcus D. Najera/Matthew Dolan Art Cooking Food & Wine Hygiene & Healthy Living
Episodes
  • Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off

    Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off
    Apr 25 2026
    You broke down the chicken… now what? In Chicken: Part 2, Marcus and Chef Matthew turn those raw chicken parts into a fast, no-stress, one-pan dinner you can pull off on a weeknight. We’re talking crispy skin, a simple pan sauce, and a full meal on the table in about 20 minutes. Chef walks through how to build flavor from the pan up, what “fond” actually is, how to deglaze like a pro, and the easiest way to fix a broken sauce. Plus, a few chef hacks that make this whole process foolproof, even if you’ve struggled with pan sauces before. If you’ve ever stared at raw chicken and had no plan, this is your playbook.
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    12 mins
  • Chicken Part One: Break It Down, Cook It Right, Save Money

    Chicken Part One: Break It Down, Cook It Right, Save Money
    Apr 11 2026
    If you’re still buying boneless, skinless chicken breasts, this episode might change your life. Marcus and Chef Matthew Dolan break down everything you need to know about cooking a whole chicken. From why it’s cheaper (way cheaper) to how to break it down, cook each part properly, and actually get better flavor at home. They get into roasting techniques, why low and slow beats high heat, how to get crispy skin without drying out the meat, and the right way to use a thermometer without overcooking your chicken. Plus, you’ll learn what to do with every single part of the bird, from making stock to the chef-only secret: the oyster. If you want to cook smarter, waste less, and eat better, this is where it starts.
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    21 mins
  • Bread & Meat: The Art of the Perfect Sandwich.

    Bread & Meat: The Art of the Perfect Sandwich.
    Feb 22 2026
    What makes the perfect sandwich?

    In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan go deep on the simplest, most iconic pairing in food history: bread and meat. From sourdough legend Azikiwee Anderson at Rize Up Bakery to Wagyu breakdowns at The Butcher Shop by Niku with Guy The Butcher, they explore what elevates a sandwich from basic to unforgettable. Chef defends the purity of a cheeseburger. Marcus argues for tortas, Cubanos, and roast beef with horseradish mayo. They debate mayo, ketchup, tomato seasonality, balsamic trends, patty melts, and whether cutting a burger in half is a personal offense.

    Plus:

    • The true ratio of meat to cheese
    • How to build a sandwich so every bite tastes perfect
    • Why ribboning your meat changes everything
    • The biggest mistakes people make with condiments
    • A little sandwich history you didn’t ask for Then it’s on: they go head to head in the kitchen.

    If you love burgers, roast beef, banh mi, or a properly constructed hero, this one’s for you.
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    17 mins
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