Anatomy of a Chef

Whitney is a sports-loving, coffee-drinking, food blogger, And the host of “ 29 Minute Meals”, She is a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, And is often featured on news stations across the country! On her blog at whitneybond.com , you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot.Click to view: show page on Awesound

Dalia specializes in creating meals for families that cater to their personal eating style and improve their energy and vitality. She hails from a pineapple plantation in Southern India and spent her childhood on rice paddy fields surrounded by coconut trees and acres of banana trees.Dalia is a trained Chef from the Natural Gourmet Institute and studied Plant Nutrition at Cornell University. She honed mher skills in the restaurant kitchens of Jean Georges' Spice Market, Pure Food & Wine,the James Beard Foundation, and as a Catering Chef for Linkedin HQ. After leaving the high intensity workplace that is NYC kitchens, she went on to share her knowledge of food and holistic living with her clients as their Personal Chef. Dalia's hope is that one of her posts provides you with inspiration towards discovering new tastes or making a simple change for the betterment of your mind and body. Click to view: show page on Awesound

Chef Jason Wilson’s career spans more than 30 years in the restaurant business, defined by innovation as the hallmark for his culinary success. His business acumen lies in his forward-thinking concepts, creative branding, and overall vision: from inspiration to design. This award-winning combination has evolved Jason into chef-owner of Miller’s Guild, The Lakehouse, and Civility & Unrest. His first restaurant, Crush, propelled him to the national spotlight and earned him culinary renown and numerous awards, including Food & Wine Best New Chef and James Beard Award Best Chef Northwest. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

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Chef Coral and her husband Russ, own the restaurant Garden Kitchen San Diego. They have spent years together enjoying all the tasty food that San Diego has to offer. Time and again though, they ended up back in their kitchen cooking food and meals that were satisfying, healthy, and most importantly, made with clean ingredients from scratch. Their fresh, home cooked meals inspired them to share high quality food that tastes great AND is affordable. With that in mind, they created Garden Kitchen, a place where you won’t have to compromise!In their cozy kitchen they take careful consideration of the food from beginning to end; purchasing, handling, preparation and presentation. Coral's cooking style reflects her love of all flavors, colors, cuisines and cultures, and she hope that you will enjoy it. They take immense pride in every facet of owning and operating what has become a neighborhood gem!Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Originally from England, Chef Colin Bedford says his culinary interests started at an early age. He was enamored by his mother’s home baking and helping his father water the vegetable garden. After attending and graduating from Yeovil College in Somerset with a Diploma in Hospitality, Chef Bedford took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle is a family-run property, known for fostering up-and-coming chefs.Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has since transformed culinary programs throughout Fearrington Village to a higher level. Equally adept at crafting the fine dining tasting menu at The Fearrington House, to directing the production of housemade jams and housecured meats, to making wood-fired pizzas at our beer garden, to leading the planting and harvesting of Fearrington’s on-site garden, to whipping up comfort food at our casual eatery The Fearrington GranaryShow notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

This Cleveland native left the Midwest for Denver and isn’t looking back.Born in Olmstead Falls, Ohio, David began his hospitality career as a busser in the local mom and pop breakfast place in Olmstead Falls. He moved up to a Lonestar Steakhouse as a host, then dishwasher and finally prep cook and line cook which whetted his appetite for the high energy environment of the kitchen.David graduated from Cuyahoga Community College with a Professional Culinarian Certificate that he describes as the best decision he ever made, “not only because of what I learned there, but the connections and networking that I did with the culinary instructors and fellow classmates.”Natural career progression landed David at Table 45 in his first sous chef slot where he began to appreciate the creation of menu items, combinations of flavors and presentations that tell a story both in flavor and style. Much of the produce came from a farm down the road from the restaurant where David explored the growers end of the business.He moved on from Table 45 to sous chef positions at L’Albatros and Urban Farmer Steakhouse in Cleveland before heading west to Colorado.David works quietly and efficiently in his kitchen and expects others to do the same. After work you can find him hanging out at Euclid Hall where they have everything he wants to eat.He lives in Lakewood, Colorado with his girlfriend and cat.Chef Said What??:“Italian food is rustic by nature, but that doesn’t mean it can’t be beautiful on a plate.”David and his crew make everything from scratch from sauces to pasta, but did tell me “The only cans we use are tomatoes.”I asked Chef what advice he would give to new culinary graduates:“Make sure this is what you want to do. A chef often spends 9-12 hours a day in your feet.”“Before you decide on a certain school check out community colleges and don’t spend $80k!!”“Work while you are in school.”“I have two sides of me as a chef. One half is an elegant side of cooking, and the other half is the bbq side!”Other than a sharp knife chef’s favorite tools are: Spoon and a cake taster.Best lesson David’s father ever taught him? “Never take a step backwards.”Eat, Cook, Explore:Herbs / spices he would choose for a year: Fresh Thyme, Fresh Tarragon, Smoked Paprika.When grilling pork make a carolina style bbq sauce with a base of vinegar and mustard to compliment the meat.When grilling beef make a mild sweet tomato base without vinegar to compliment the meat.Click to view: show page on Awesound

If you're looking to build your personal chef business harnessing social media is the answer. Quality photos of your food is the most efficient way to increase revenue and build your customer base. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Chris grew up in West Hills, California, and moved to Cocoa Beach because his father supported NASA. Chris became an executive chef at Bistro Twentynine at the age of 20 in Palm Springs, California, then opened another restaurant, Bistro 39, which was the sister restaurant in Oceanside, California.Chris has an amazing wife who supports him 100 percent in life, which could include some lonely nights and holidays due to the vicious hours and days that we work. Chris has two beautiful stepdaughters, Maggie and Miranda. Maggie pretty much eats anything that’s not spicy, and Miranda is a vegetarianLike a lot of us, Chris started out at McDonald’s at 16, and eventually worked in the Cocoa Beach Resort as a dishwasher and worked his way up to fry, grill and then sous chef at the age of 18. Chris has been part owner and executive chef at Amici’s Beachside Bistro, Kiwi Tennis Club, Silvestro’s and Trend Kitchen.Click to view: show page on Awesound

As Executive Chef of Urban Farmer in Denver, Chris Starkus curates a locally focused, sustainably sourced steakhouse menu influenced by the bounty of Colorado. Chris highlights his seasonally-driven menu with nose-to-tail cuts of naturally-raised meat, executed with finely honed French techniques. Overseeing the whole animal butchery in-house, charcuterie program.He also enjoys tending to the restaurant’s rooftop apiary and state-of-the-art Urban Cultivators featuring homegrown mushrooms, microgreens, and sprouted grains. Inspired by America’s European ancestry, Chris unites ingredients grown on-site with those harvested from closely regarded purveyors to offer rustic brunch, lunch, and dinner preparations with bold, straightforward flavors. That love for cuisine developed during his upbringing in Santa Clarita, CA, thanks to the influence of his great grandmother, Mini, and grandmother, Mary. The matriarchs’ from-scratch family meals—a tradition of their Italian heritage After completing his culinary studies in 2001, Chris found work at Wolfgang Puck’s Chinois, and a year later, he made his way onto the opening team of Puck’s Postrio Las Vegas, first as tournant and later as assistant pastry chef, a yearlong apprenticeship position. His experience and dedication to the brand made him an obvious choice for the opening Executive Chef at Urban Farmer’s fourth location in Denver. Since joining the Sage Restaurant Group team, Chris has competed on Food Network’s Chopped, and has even studied beekeeping at Oregon State University, contributing to his work on the restaurant’s rooftop apiary.Click to view: show page on Awesound

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Inspired by the hospitality of her 97 year-old great-grandmother and creativity of her mother, Whitney Miller’s passion for the art of cooking began at an early age. At twenty two, she won the show “Masterchef,” gaining the title of Fox’s 1st U. S. Masterchef. Soon afterward, Whitney obtained her degree, with an emphasis in nutrition, from The University of Southern Mississippi.Sharing her incredible story of determination and dream-come-true winning of Masterchef, as well as her faith and passion for family, hospitality, and cooking, Whitney acts as a motivational speaker and presenter for organizations/ events: Auburn University and the American Business Women’s Association; 2013 Mississippi Girl Scouts of America Gold Award Ceremony, 2013 University of Southern Mississippi Nutrition Alumni Banquet, and Gulfport, MS, Women’s Blessings Conference; national events such as the 2012 Myasthenia Gravis National Conference in Las Vegas and international events such as the 2012 Gulfood Show’s (World Food Leader’s Summit) in Dubai.Whitney has been featured across the globe in Southern cuisine cooking promotions in Tianjin, China at The St. Regis Tianjin and in Shenzhen, China at The St. Regis Shenzhen. In January 2013, Whitney was featured as the opening night chef (the first Southern chef) at Chefdance within the Sundance film festival, cooking for celebrities such as Kenny Loggins and photographer to the stars, Norman Seeff.Whitney’s professional career includes developing recipes and/or creating videos for companies such as SousVide Supreme in the U.S. and Malaysia, Tervis, and Penobscot McCrum potato company, magazines such as Clean Eating and Southern Living, and nonprofits such as the Mississippi Girl Scouts of America. Whitney has conducted guest-cooking classes at Viking Cooking Schools in Mississippi, Surfas in Costa Mesa, California, and the Epicurean Cooking Theatre in Tampa, Florida. Working with Panera Bread as the featured food expert, in July 2013, she hosted an online chat, giving cooking and entertaining tips. Whitney currently acts as a frequent guest host for ABC’s Birmingham Talk of Alabama’s TV cooking segment. Whitney utilizes her seasoned palate as a judge for food competitions such as the 2013 and 2014 World Food Championships held in Las Vegas. WFC’s 2013 season was aired as a six episode series on FYI network in July 2014. Whitney creates recipes for California Olive Ranch and participated in Food Blog South 2014 in which she gave samples of her olive oil biscuits. She was the keynote speaker and presenter at the 2014 Orlando Food and Wine Conference.Whitney is the author of the cookbook Modern Hospitality: Simple Recipes with Southern Charm (Rodale), with foreword by Gordon Ramsay, and most recently Whitney Miller’s New Southern Table (Harper Collins Christian Publishing). Her recipes have been featured in the Masterchef and Ultimate Masterchef cookbooks. She is a food writer of magazine articles for Flavors (Atlanta), Taste of Home, Southern Living, and Eat. Drink. Mississippi. Her recipes, articles, and/or book promotions have appeared in People, Women’s Health, Masterchef, Clean Eating, Southern Living, and Cooking Light magazines as well as online at Self, California Olive Ranch, SousVide Supreme.com and Tervis.comWhitney Miller resides in Nashville, TN.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Bob is the president of chefbob.com one of Birmingham, Alabama’s top caterers which he has turned over to his children. Bob’s main focus today is being the culinary director of his church Olive Baptist Church in Pensacola, FLAs the culinary director he is in charge of their catering business which is a non-profit operation and the money made beyond the cost of the food is deposited into an escrow account for the church to use for capital improvements.Bob is a culinary instructor at the Christian Culinary Academy and a guest instructor at the Istanbul Culinary Institute in Istanbul, Turkey. Bob is a man who wears many hats but his biggest hat is his giving back to his church and communities.Bob was funny and a true pleasure to have on the show.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Executive Chef Jason Hotchkiss knows his way around the kitchen, as he comes to Encontro with years of impressive restaurant and hospitality industry experience. In his previous position as director of culinary operations for The Patio Group (The Patio on Goldfinch, The Patio on Lamont, Fireside by The Patio, Saska’s Steak & Seafood), he was solely responsible for overseeing the consistency of quality within their food and beverage program. Chef Jason’s passion for sourcing sustainably caught seafood led him to obtain a Fish Receiver’s license so that he could purchase and receive the freshest catch available for his restaurants.Prior to his role with The Patio Group, Chef Jason held corporate chef positions at both the iconic Cohn Restaurant Group and Whisknladle Hospitality organizations. And before relocating to San Diego, he served as executive chef for the famed Bottega Louie in Los Angeles, where he managed a kitchen staff of 80. During his four-year tenure, the restaurant garnered accolades in numerous publications including “Top 10 New Restaurants” by Los Angeles Magazine and L.A.’s Best Restaurants by Angeleno Magazine. His culinary expertise also gained him personal recognition in Gourmet Magazine in addition to affording him the opportunity to cook at the Epicurean School of Culinary Arts in Los Angeles.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Barley Mash restaurant is a concept of bringing friends and family together. We make all of our food from scratch with local ingredients and as organic as possible. Enjoying food great drinks, conversations with each other.Kevin Templeton "No place I'd rather be for sure.”Nurturing a passion for cooking since the age of 17, Kevin Templeton attended and graduated with honors from the Western Culinary Institute in Portland, Oregon. Following graduation, Kevin returned to San Diego to work in restaurants throughout the San Diego County. He perfected his culinary talents and was well received at such top restaurants as Top of The Cove, Peohe’s and The Steakhouse at Azul La Jolla. Kevin’s extensive wine and spirits knowledge complemented his flair for complex flavor profiles, accenting his extraordinary cooking style. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Cheffrey 911 Catering is owned and operated by Chef Jeff Gilroy, a chef of 17+ years who has worked in over 40 establishments all over Canada. His experience in fine dining makes him a go-to for occasions that need to be extra special. Whether it's food truck favourites or haute cuisine, Cheffrey 911 has the skills and experience for the job.Jeff grew up on the prairies of central Canada and began working in his grandfather's manufacturing plant at the age of ten. He worked in and around kitchens for a few years not really having a direction until one night, during a bar fight and a head-lock put on Jeff led to his real job in a professional kitchen. He spent 6 months learning from six of the best chefs in Canada who taught him all aspects of a restaurant.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Since 2006, Chef Darlene of Make My Dinners Culinary Services, LLC has serviced the Woodstock area . With her great customer service and food planning, she will take the headache out of what to cook for dinner every night.Providing wonderful service, freshly made cuisine, and delicious cakes and desserts for your dinner party, birthday or just a night at home. You tell us what you want and she will make it happen for you and your guests!!Personal Chef Darlene will help you bring family back to the dinner table while saving you time and money. Chef Darlene is also a member of the United States Personal Chef Association and graduate of the Culinary Business Academy.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Executive Chef Greg Dorsey runs the kitchen at Gray’s Tied House located in Vernon, Wisconsin as of our recording (Feb 2017) Greg has been the executive chef for six months, and like some other guests on the show he has not attended culinary school. Therein lies the message of patience and a belief in yourself, Chef Greg has been in the culinary industry for 16 years working in all positions in a professional kitchen leading to his current position.Greg has become quite the photographer and is using his new found skills to promote his food and the restaurant in the most economical and efficient marketing plan I’ve ever heard of. His photos are driving customers to the restaurant and are asking for the menu item they saw in the photo. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Chef Jonathan Freyberg attended the New England Culinary Institute and began working in the kitchen at the age of 14. His love for cuisine is evident in every dish he makes. Bellamy’s Restaurant offers California Modern cuisine with French influences. This hidden gem in Escondido is quickly progressing to the top, creating a farm to table dining experience and serving the most robust flavors of every season. Bellamy’s prides itself on quality food accompanied with impeccable service. Bellamy’s is upscale dining in a relaxed family atmosphere, where every guest will experience flavorful dishes, a pleasant environment and service second to none. Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014.Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.In 2014 and 2015 Marjorie was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star.In addition to her work in the kitchen, Marjorie continues to put DC on the map as an ever-evolving culinary destination and is a current contestant on Bravo’s 13th season of the Emmy award-winning culinary show, “Top Chef.” Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound