Have you ever wondered about the culinary industry beyond what is shown on television? This podcast explores the lives of Chefs and Cooks and the challenges they face; from kitchen issues to long hours and dealing with time away from loved ones to hone their craft. Not every Cook is meant to be an Executive Chef. Support this podcast: https://anchor.fm/emmanuel-pompee/support
In this episode, I talk about going back to work in the kitchen after having a stroke and two months ago. How mentioned i can honestly it can be a very traumatic feeling, also how I do my best to recover and do what i love. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show, I talk about my recovery from my stroke . Also how my diet have drastically changed due to.my high blood pressure and how I was introduced to the Dash diet by my doctor to reduce my blood pressure . --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show, I shared the details of what happened to me. On February 14 , where I found I was a stroke while I was on my way to work . Also found I tested positive for covid. How I want to share my experience. For burnout ,stress and not to neglect your health. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show I talked about. The Coca-Cola addiction this small town in mexico has with the bubbly beverage. Also, how diabetes is running havoc in this small town. Due to economic crisis and lack of fresh running water. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show, I talk about this famous butcher shop in Japan. Rise to internet stardom has led to an explosion in customers,signing up and anxious to try what has become one of the rarest foods in the world. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show, I talk about the recent framer protest.Going across europe due to government taxing farmers, also importing products from other countries like Ukraine. Instead of helping the actually helping the farmers. https://youtu.be/vsUD4QzDZkg?si=AZQuStsacXKPVSJy --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show, I explore the latest culinary trends. Coming out of Hong Kong called Suodiu, which translates to (suck and spit), the dish was created by. Delivery boatmen who ran out of food
In this episode of the show, I shared my personal opinions.On a landlord in Manhattan who charged 5700 a month for a one bedroom. BUT tenants are not allowed to cook meat of any kind in the apartment. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show, I shared my opinions. On the new FDA approves lab grown chicken in the US. If you are poultry, lover, there's a question you got to ask yourself. How can you tell what kind of chicken you buy for dinner. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode of the show, I talked about Japanese ice cream maker Cellato. Who recently broke the guiness World Record for the most expensive scoop of ice at 6,695 dollars for 4.4 ounces.THE ingredients for this super luxurious ice cream are white truffle, Parmigiano Regginao, Sake lee and edible gold leaf for the piece the resistance
They say life is like box chocolate and chef Chris Roditis. Live move by the beat of his own drum by pursuing what he chooses to do. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
In this episode, I explored the role water plays in our daily life. And how chefs use water as one of the most important ingredients in the kitchen. From braising, stocks, sous vide .
On this episode I explored the future of restaurant dinning. French start-up Zephalto has just announced plans to send tourists to the stratosphere In a space balloon by 2025. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
On this episode i share my thoughts on the new guiness book record. For the longest ever cooking shift. Nigerian Chef Hilda Baci broke the previous record. Of Chef Lata Tondon of India of 87hours and 45 minute
On this episode I talk about entomophagy. The human consumption of bugs and insects, recently Switzerland scientists. Published an article about promoting children's should eat bugs instead of chocolate. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
This episode is dedicated in love memory of Chef G. An incredible young chef who's gone too soon.
On this episode of the show . I talk about how your favorites beers companies are leaned .into A.I to create your favorite beers. BECKS recently entered a multi-year agreement with an a I life science company PiPa to push more plant based ingredients . --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
On this episode of the show .I share my thoughts on the tragedy that happened a few week ago in deadly. Fire that kills 20,000 cattle in Texas . --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
On this episode of the show ,I talk about how poppy seed bagel. Is raising high brows in the pentagon . Because member of the armed forces who eats bagels with poppy seeds. Thend to fail random drug tests. Details about the article in link below
Adrian Mantes is an up and coming . Who loves Italian food and music.Born in the Philippines always in the kitchen with mom and grandma while they cooking. Chefs Mantes did not start a Career in the kitchen right away.Before he became a chef he use to have a Career as medical and billing code. --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the show for black history month. I get to highlight some amazing black chefs that are making impact in the culinary industry. https://www.nytimes.com/interactive/2019/07/16/dining/black-chefs-restaurants-food.html?smid=url-share --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the show I get to share .My thought with you on how tone deaf, some coporates companies are. And how they choose to celebrate black history month even they when they screw up. By serving stereotypical food to African Americans kids at school lunches.
On this episode of the show ,I talk about what causing the price of eggs. Skyrocket nationwide but the cost of egg climbed the most last year and peoples are scrambling to keep up. Breakfast at most restaurants contain a lots of eggs in their menus. And chef are hiking their food price that contain this breakfast staple. --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the show I got the opportunity. To talk to Chef Gregory Burgie about how he fell in love with ,cooking by watching live with Emeril with his grandmother. Chef Burgie is a very interesting individual,from injuring his left hand on freak firework accident that almost took his life. By changing the odd against him to become and incredible Chef who doesn't let his Injury stop from becoming an amazing human. --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the I get to talk about. The story or a rare lobster name cheddar that was caught and almost end up a customer dinner. --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
I've covered a lots of topic about the restaurant and hospitality industry on the podcast.Not in my wildest mind would I think about sending my mom or any mother, figured of mine a vase with half fried chicken and flowers.In my opinion I feel like the fast food company is a little out of touch with their marketing strategies.When it comes to a holiday like mother's day. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the show I talk about.An interesting article about a popular breakfast ,cereal that's making peoples sick in four states.And that popular cereal is lucky Charms ,at least 139 peoples have reported they vomited and had diarrhea after eating a bowl of the cereal.The FDA and The DOH said it has received either Complaint and potentially associated with the lucky Charms.I feel like when you go to the grocery store and buy your favorite breakfast cereal ,you shouldn't feel like you playing Russian roulette with your stomach. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Don't eat old Thanksgiving leftovers.once the leftovers are put away in the fridge,you have a few days to eat them before they become bad. The amount of day you have until you can eat your amazing Thanksgiving leftovers is 3 to 4 days max. Happy Thanksgivings thank you for listening until next eat well --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode I reflect on why Thanksgiving is important, for a lots of peoples from different cultures background. Also how important to uphold the values of family, community and food . It is a do it yourself holiday that is open to interpretation, and it's give everyone the opportunity to be American on their own terms. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the show I get to talk about the weirdest food, from around the world. It's time to take a trip around the world and delve into all the usual food that peoples consider staples food in theirs countries.from Haggis in Scotland ,black pudding (blood sausage) to century old egg from China.https://youtu.be/40sOu3CCyK8 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the show I want to shared my thoughts , on the new ways the fast food restaurant and hospitality industry are coming up with solutions to the labor shortage that they facing. Some of us in the restaurant industry see robots as taking over some kitchen and eliminating chefs and cooks.But other in the industry see as costs saving revolutions. However you feel about the existence of A.I or Robots in the kitchen it happening.In my point of view it doesn't look like what the Jetsons led us to believe. Please follow the show on i.g @chefscantcook. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode i shared what would I want to eat for my last meal.The sky's the limit anything I want ,I don't want to get bogged down in the finality of the situation.This is not the first time I was ask this question, but something I think about constantly. After all,my life is focused on and consumed by food. So I have some pretty strong feeling on the subject. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode I finally got a chance to express my opinions about the new covid rules.For New York city restaurants where guests have to show their vaccination card if they want to dine inside. I'm not against vaccination but I do wish the health officials can come. With a better plans for restaurant workers and dinner without having to segregated their diner and restaurant workers .from the vaccinated to the peoples who have different opinions about getting the vaccine. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
"Train people well enough so they can leave .Treat them well enough so they don't want to." Well I wish I could say that's what we are experiencing in the food and restaurant industry. Cooks and chefs are quitting at a rapid rate because of unfair wages and are tired of the way some of us cooks and restaurant workers have been treated in the past. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Culinary grad and Baker, pastry chef Alaiah Andrews.Is on a mission to bring joy and love through her vegan baked goods. it's not easy being a pastry with multiples food allergies, but that hasn't stop her from creating incredible food to cater to others with similar food allergies.You can check out pastry chef Alaiah amazing baked goods on her website www.confectionsbyalaiah.com and also on @confections.by.alaiah --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode of the show I get to share some exciting news with you the audience. After a year long hiatus from the kitchen due to the pandemic.im finally going back to work in a professional kitchen to do what I love which is cooking. I can't wait to be see the kitchen and the changes that has been made to make it safer for the staff. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
I recently took a trip down to the Big easy on a culinary adventures.With a good friend of mine, I must say this beautiful mysterious and historical state did not disappoint with the food and peoples that live there.one of my favorite things to do when I arrive to this beautiful place is to go to Cafe du mode for a beignet and watch the steam boat on the Mississippi river.And that my friend is New Orleans. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
On this episode I'm join by Aldous Ligonson a return guest on the show. The last time he was on the show was during the pandemic when everything was up the air . As things are getting back to normal, I wanted to bring him back to catch up on what his been up too. Also we got a chance to talk about the labor shortage in the hospitality industry and also debate on what's really important to us cooks . Is it money , family or gratification by staying loyal to the Industry that we gave so much of ourselves too. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
As Captain America said, "Dare to dream the highest dreams and you will make a difference." Chef and comic lover, Carlos Perez, has embarked on a new adventure outside of the kitchen by starting a comics-inspired apparel line, Unified-Nerds. The business combines his passion for comics and the desire to do good by donating a portion of his profits to charity to help make the world a better place. You can view the collection www.unified-nerds.com or connect on IG @unified-nerds. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Self-taught baker and Bronx native, Kay Elle, is changing her community one cupcake at a time. Togetherness has always been a theme in Kay's life; this has been applied to her food blog, Made by Kay Kitchen, and event series, Lit Black Foodie. Her mission is to invest, contribute and empower black chefs and bakers. This was visible in her first Lit Black Foodie Pop Up in the Bronx, which highlighted local talents. Through the support of the community, Kay was able to award a $1500 grant and magazine spread to one of the chefs that participated in the event. If you would like to donate to the grant fund, please visit GofundMe.com/LitBlackFoodie. You can also connect with Kay on Instagram @MadeByKayKitchen and @LitBlackfoodie --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
A mentor is defined as an experienced and trusted adviser. Everyone serves as a mentee at some point in time. While in this position, it is an opportunity to learn and figure out your most efficient way to apply the lessons. Under my mentors, I have learned key traits needed to navigate the culinary industry such as patience, listening, the importance of working in a clean and organized environment, and much more. These lessons were priceless in my growth as a Chef. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Sharing the power of love through flavors of foods is the mission statement of Chef Edison; this serves as a vehicle to express his passion. With inspiration from his wife, LaTiana, Chef Edison developed a custom line of spice rubs and blends, Mays Culinaire. Try these delicious combinations for yourself at www.MaysCulinaire.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Sharing the power of love through flavors of foods is the mission statement of Chef Edison; this serves as a vehicle to express his passion. With inspiration from his wife, LaTiana, Chef Edison developed a custom line of spice rubs and blends, Mays Culinaire. Try these delicious combinations for yourself at www.MaysCulinaire.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
"The customer is always right", is a phrase that was coined by retailers such as Harry Gordon Selfridge in the early 1900s, to convince customers they would receive a high level of service. Over the last century, this motto has taken on a new meaning. In my experience as a Chef, I believe this phrase is nonsense; it's time to change the narrative. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Traveling the world allowed Corinne Cuozzo, a Sicilian American, to learn about different cultures. Those experiences have influenced her work in different mediums as a food blogger, artist, and content creator. Overcoming difficulties with expressing herself as a child with ADHD, Corinne's goal is to inspire others to take a chance on themselves and go after their dreams. Corinne could be found on Instagram @coriwhat or take a look at her site: www.corinne.studio/menu/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Critical Chef Podcast creator, Kelvis Cedeno has a vast amount of experience from being a Chef and Army Veteran. Numerous years working at all levels within the fast-paced culinary industry has helped form his views of food; which leads to the question, what will we be eating in the future? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
For many, leading up to the beginning of a new decade, 2020, was a chance to set goals and aspirations to achieve. However, once the pandemic began three months into the new year; there was a shift in the atmosphere and uncertainty arose. This event placed a spotlight on front-line workers that are needed to help us function daily despite possible danger; such as Nathalie Taveras, an essential worker for a major food chain. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
During the first season of the podcast, a few audience members sent interesting questions for me. Take a listen to my response for more details about my life and career. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Captivated by the aromas in the kitchen while working as a dishwasher, sparked an interest in Wade. With dedication and perseverance, he was able to achieve his goal of becoming a cook within a few years. The sky’s the limit for this future head chef. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Surrounded by a family of entertainers while growing up in Peru, it was only natural for Bruno to gain a charming and charismatic attitude. These traits are helpful aids used for his current position as a server. Often admired by his laissez-faire attitude, Bruno's true passion is becoming a professional wrestler. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
Originally from Wisconsin, Chef Alex made his way to Florida for a change. From line cook to currently serving as head Banquet Chef at the Marriott Key West, Chef Alex is living his dream through sharing his passion for using amazing locally sourced ingredients to create delicious dishes. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/emmanuel-pompee/message Support this podcast: https://anchor.fm/emmanuel-pompee/support
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