Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud. In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how she brings bold Middle Eastern flavors to her vegetable-forward dishes, and why condiments like tahini, harissa, and pomegranate molasses are key to making vegetables exciting. Eden also opens up about juggling a creative food career with raising two kids, and how her cooking style has changed as a result. We talk about cookbook creation, food photography, and what makes a good tahini—and yes, she gives some practical tips on what store-bought staples she swears by. This isn’t just a chat about vegetarian food. It’s about food that feels vibrant, satisfying, and full of life. Eden’s energy is infectious, and I think you’re going to walk away inspired to shake up your own cooking. EDEN GRINSHPAN Eden"s Instagram and YouTube Check out Eden"s website Eden Eats Get Eden"s books Tahini Baby and Eating Out Loud CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links). Get the Chefs Without Restaurants Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear"s personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show