It was a delicious ride, but like anything good, it must come to an end. After three seasons, 100 episodes, and almost as many guests, 2 Sharp Chefs are signing off.

Chefs Lorraine Moss and Louiie Victa share their favorite guests and episodes, their most awkward moments, and offer advice to future podcasters.

What does your career journey look like? For Chef Rhoda Magbitang, the dream started in Manila, Philippines more than two decades ago, after she was turned down for jobs at Jollibee and McDonalds.

Now, in just a few months, the Executive Chef will work at the helm of the newest Auberge Resorts Collection property in Los Olivos, California, just north of Santa Barbara. The Inn at Mattei's Tavern will feature five dining venues at the storied location. The site was once a popular stagecoach stop during the Gold Rush and a secret hideout during Prohibition.

The former Bazaar Meat chef tells 2 Sharp Chefs Lorraine Moss and Louiie Victa why this opportunity is a dream job. She also shares what it was like working as the Executive Chef of Chateau Marmont, a notorious celebrity hot spot in West Hollywood.

As an immigrant and woman of color who has worked diligently for years honing her craft, she explains why she isn't uncomfortable being a role model and how she earns respect as a leader in the professional kitchen.

In Show and Tell, Rhoda brings nunchucks... because she's that kind of woman.

Podcast Mentions: Herman Story Wines, Anthony Bourdain, Eric Ripert, Rene Redzepi, French Laundry, Thomas Keller, Think Food Group, PT’s, Republique, e by Jose Andres, David Thomas, Mindful Meats, Bardot

How do you find work/life balance? Do you think it's possible? Our chef friend Moses Ponce, Sous Chef of the upcoming, highly anticipated Bazaar Chicago, thinks it can happen with determination and passion. The chef has travelled across the country for work and for love.

Moses tells 2 Sharp Chefs Lorraine Moss and Louiie Victa his recipe for relationship success, shares his tips for kombucha home brewing, and offers sound advice for anyone thinking about moving for a hospitality job.

In Show & Tell, he explains why he's obsessed with his honing steel And just in case, here's the definition of SCOBY:

Commonly used acronym for “symbiotic culture of bacteria and yeast”. It houses the bacteria and yeast cultures that turn sweet tea into kombucha. #themoreyouknow

*Podcast Mentions: James Beard House, Rainbow Room, Carla Hall, Lidia Bastianich, San Francisco Zoo, Bazaar Meat, Destroyer, Chateau Marmont, Nobu Chicago, TFG (Think Food Group), Chef Holly Jiven, Chef Jose Andres, Café By The River, Lao Sze Chuan *

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