Kate and Rick interview Andrew "Kappy" Kaplan, the host and executive producer of one of the hottest podcasts in the culinary world. On Beyond The Plate, Kappy sits down with the world’s culinary elite to explore their journey into the industry and the social impact they have made in their community. All the chefs you’ve heard Rick and Kate obsess over, well, Kappy gets to interview all of them. DO YOU HEAR? ALL OF THEM! Kappy talks about his early days working with some of your favorite celebrity chefs, and his journey into the food world long before anyone heard of the Food Network. Find out how a guy who has access to some of the best chefs and food in the world stays healthy. Can you guess what five things are always on his shopping list? And how do you go beyond the plate in your own life and make the world a better place. Kappy currently serves as the VP of Culinary Operations for the Rachel Ray brand. He is the Co-Founder and Director of Rachael Ray’s cooking and kids charity, Yum-o. In addition to being a professionally trained chef having earned a culinary degree from the Culinary Institute of America (CIA), Kappy served as a project manager for the South Beach Wine and Food Festival, overseeing the headline events including Kidz Kitchen and Burger Bash.

There is definitely nothing fishy going on in this episode. If you like fish, don’t like fish, or somewhat enjoy fish, this episode has something for you. Kate and Rick talk about why fish can be an important and healthy addition to your diet, and why fish are amazing animals. Rick and Kate each share a story from their childhood that forever changed their relationship to this important protein. Did you know your lipstick might contain fish? Did you know that some fish can changes sexes? They include lots of these fun facts (and some not-so-fun facts) in their extended Did You Know section. Kate visits with a friend who is raising tilapia, and both Rick and Kate take you to the world famous Pike Street Fish Market in Seattle for their famous tossing of the fish. And really, what does "fresh" mean nowadays?