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#40 Why Sother Teague Refuses to Serve Margaritas
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#41 Kate Holowchik: Donuts, Toxic Kitchens, and the Power of Saying No
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#42 Stefano Catino: From Small Town Italy to World’s Best Bars
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#43 Becky Garrison: From Antifreeze to Artisanal...Spirits Reborn
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#44 Kelli White: Wine Confidence Is a Superpower
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#45 Franck Desplechin: The Chef Who Learned English in a Kitchen Warzone
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#46 Andrew Hurley: the Man who Built a Vegas Wine Empire
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#47 Camper English: Clear Ice, Toxic Cocktails, and the Science of Booze
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#48 Eddie Heintz: Can You Really Teach Hospitality?
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#49 Scott Haas: The Truth About Joy, Chaos, Kitchens, and Real Connection
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#5 James Selby: The Theatrical Life of a Wine Distributor: Long Hours, Loire Valley, and Loved ones
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#50 Riana Milne MA, CCTP, Global Life & Love Coach: Why Smart People Fail in Relationships
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#51 Heather Melville: The Hidden Reason Toxic Love Hooks You
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#52 Brian Duff: The Secret Universe Inside Every Restaurant
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#53 Chris Schneider: The Real Cost of Chasing Your Bar Dream
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#54 Sudi Karatas: 5 Catering Stories that Explain Everything
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