Kitchen Chat® – Margaret McSweeney

Exploring the Sustainable Michelin-Starred Legacy of Le Manoir aux Quat'Saisons with Executive Chef Luke Selby.   "The garden is the canvas, and we take all our inspiration from the garden and the seasons." Executive Chef Luke Selby   Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality. Join Margaret as she discovers an enchanting, Michelin-starred world in the heart of Oxfordshire, United Kingdom, on her first visit to the hallowed grounds of Le Manoir aux Quat'Saisons, A Belmond Hotel. This isn't merely a visit to one of the world's most exquisite resorts; it's an immersion into an enchanting luxury oasis of sustainability where Michelin-star standards of gastronomy intertwine with a profound respect for the ecosystem, practices of sustainability, and history within the enchanting bounty of nature.   Created by the legendary Raymond Blanc OBE, Le Manoir has held two Michelin stars since its inception in 1984, a testament to unwavering culinary artistry. On a side note, Chef Blanc has a new cookbook, Simply Raymond: Recipes from Home is now available. Beyond this celebrated estate's pioneering commitment to sustainability, recognized with a prestigious Michelin Green Star, discover how Le Manoir's philosophy, deeply rooted in its expansive organic kitchen gardens, seasonal harvests, and a zero-waste ethos, elevates the dining experience to a world-class level. Even the welcome amenity is a delicious presentation.   Join Margaret in conversation with Executive Chef at Le Manoir aux Quat'Saisons, Luke Selby, who returned to Le Manoir in January 2023 after starting his career there in 2009 working alongside the legendary Chef Raymond Blanc. --Savor the Day!   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv 

Nestled amidst the breathtaking Mendocino coastline, Brewery Gulch Inn & Spa offers a sanctuary where rustic elegance meets a deep respect for the natural world. Built upon a foundation of remarkable ocean-salvaged redwood logs, the Inn stands as a testament to sustainable luxury and a harmonious connection with its stunning surroundings. From the crackling warmth of the fireplaces in each room to the locally sourced artistry that adorns its spaces, every detail at Brewery Gulch is thoughtfully curated to create an authentically Mendocino experience.   Executive Chef Stephen Smith embodies the spirit and vision of Brewery Gulch Inn, and his  passion for creating an unparalleled guest experience, coupled with a deep appreciation for the region's unique charm and the Inn's sustainable ethos, makes him a most hospitable guide to explore the distinctive blend of history, heartfelt hospitality, and understated luxury that defines this Mendocino jewel.   Join us as we discover the story behind Brewery Gulch Inn, its commitment to environmental stewardship, and the exceptional experience it offers guests seeking solace and connection with nature. You can even book a birdwatching package Brewery Gulch Inn partners with Cornell Lab of Ornithology.   Prepare to be captivated by the serene beauty, just as I was, and sustainable ethos of Brewery Gulch Inn, and the passionate individuals who pour their hearts into creating a truly memorable escape on the Mendocino coast. Savor the Day!   For Chef Stephen Smith's Recipe for a Lassi visit Kitchenchat.info.

Let's explores the heart of Mendocino, California, and discover a true gem: the MacCallum House. This isn't just a hotel; it's a living piece of history, nestled in the heart of downtown, yet just a stone's throw from the dramatic Mendocino Headlands and the crashing Pacific. On this Kitchen Chat episode, Margaret McSweeney steps inside this beautifully preserved Victorian estate, built in 1882 as a romantic wedding gift for the legendary Daisy MacCallum from her pioneering father William Kelley. We'll uncover the captivating story of the MacCallum family, whose influence shaped the very fabric of Mendocino. (You can even visit the Kelley House Museum which is across the street from MacCallum House). From the elegant rooms and lush gardens to the charming cottages, every corner of The Mac whispers tales of generations past. We'll explore how this iconic property has gracefully evolved, seamlessly blending its rich heritage with modern luxury and unparalleled hospitality.   Margaret sits down with General Manager Saya Hanson to discuss the delicate balance of preserving history while providing a truly exceptional guest experience. Margaret also chats with the renowned Executive Chef, Alan Kantor, at the MacCallum House Restaurant, one of the region's most acclaimed dining destinations, and discovers the joy Chef Kantor puts into his culinary philosophy and his passion for fresh, local ingredients, which elevates the dining experience to new heights. Whether you're craving an exquisite meal in the restaurant or a casual bite and handcrafted cocktail at the Grey Whale Bar and Cafe, MacCallum House offers some of the most wonderful experiences and flavors Margaret has discovered recently.   Join Margaret on this journey through time and taste as she uncovers the secrets of the MacCallum House. From its origins as a symbol of love to its enduring legacy as a cherished Mendocino landmark, this is a story of family, romance, and the magic that happens when history, luxury, and hospitality perfectly align.   Savor the Day!   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.  Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv  

This episode of "Kitchen Chat" journeys to the scenic Anderson Valley on the Mendocino Coast, where we discover the story of Fathers & Daughters Cellars, a winery born from a father's passion and a daughter's shared dream, now a multi-generational family venture. "It's pretty special to ‘Taste at the Top,'” and this episode offers a one-of-a-kind introduction to their exceptional wines while overlooking the breathtaking Anderson Valley. Guy Pacurar and his wife Sarah Schoeneman are the co-owners of Fathers and Daughters Cellars.   Join Margaret McSweeney as she tastes the unique story behind Fathers & Daughters Cellars with each sip, learning how this family's deep connection to the land translates into their handcrafted wines. The heart of their operation lies in their family's storied Ferrington Vineyard, a 78-acre gem planted with Pinot Noir, Sauvignon Blanc, Chardonnay, and Gewürztraminer. These estate-grown grapes, along with the fruit for their Rosé of Zinfandel from the Nelson Family Vineyard in Ukiah and another select Anderson Valley Pinot Noir vineyard, form the foundation of their distinct portfolio.   Beyond the exquisite wines, Fathers & Daughters Cellars offers a warm and welcoming experience, inviting wine lovers to share in their passion and learn about their winemaking philosophy.   ✅ Be sure and visit KitchenChat.info to watch this video and find more interviews, recipes and luxurious vacation destinations!   Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9

Today, we have the privilege of welcoming a living legend, the woman who has redefined what it means to be a multifaceted icon – the gorgeous and glamorous Cristina Ferrare! From supermodel to cookbook author, actress to television host, Cristina has captivated audiences for decades. Now, in addition to a return to international supermodel work, she's adding another incredible title to her impressive resume: grandmother! Throughout her life, Cristina's passion for food has brought her joy. She celebrates and her and has most recently become the star of this next chapter of her storied life. Fresh off her appearance on The Drew Barrymore Show, where she dazzled with recipes and inspiration from her new cookbook series, "The Model Kitchen" launching on Legible.com, Cristina joins host Margaret McSweeney, for a special Kitchen Chat at the elegant Pierre Hotel in New York City. Margaret and Cristina met through Nancy Davis, the founder of Race to Erase MS. As we all know, the heart for charity begins in the kitchen. Please consider donating to Race to Erase MS. Thank you! Always remember to take a moment and Savor the Day!

In this episode, we embark on a sojourn to the breathtaking Mendocino coast, dramatic cliffs, whispering redwoods, and the understated luxury of  eco-elegance of the Stanford Inn By The Sea: Historic Farm and Eco-Resort. Here, amidst nature's grandeur, we discover a sanctuary of sustainability, a haven where impeccable hospitality intertwines with a deep reverence for the earth.   Join Margaret McSweeney as she engages in intimate conversation with Jeff and Joan Stanford, the visionary proprietors who have woven their passion for environmental stewardship into the very fabric of this remarkable eco-resort. Uncover the story behind the inn's unique philosophy, a philosophy so deeply rooted in its lush, organic gardens that it is often whispered to be "a garden with an inn attached." We'll stroll through these verdant expanses, where the bounty of nature provides the inspiration for the culinary masterpieces crafted at the acclaimed Ravens Restaurant.   Prepare to be "Wow'ed" just as Margaret was exploring the artistry behind Ravens' dazzling and delectable vegan cuisine whose ingredients primarily come straight from the on-property garden. From innovative creations that redefine plant-based dining to irresistible desserts, we'll delve into the secrets of the Ravens "origin story", menu and the unwavering commitment to showcasing the region's finest, freshest ingredients. Beyond the culinary delights, we will immerse ourselves in the program offerings at the wellness center and embark on a journey of joy.   Many thanks to Jeff and Joan Stanford and the staff at Stanford Inn by the Sea for their gracious hospitality at this 100 percent pet friendly property. And thank you to Chalkboard Communications for this opportunity.   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.  Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9

This episode of "Kitchen Chat" embarks on a journey to the enchanting Mendocino Coast, where we will explore the legendary Little River Inn, perched on a hillside with sweeping views of the Pacific Ocean. The tranquility, beauty and hospitality of Little River Inn have welcomed guests for nearly a century. It doesn't matter if you are traveling solo, as a couple or with a family, Little River Inn can customize all that Mendocino Coast has to offer you such as outdoor excursions and culinary adventures. Join Margaret McSweeney as she learns about the inn's history from the gracious Cally Coombs-Dym, the fifth generation of the Coombs family and twice-great granddaughter of Silas Coombs, who built the main house in 1863. Discover how generations of the family have nurtured the inn's legacy, meticulously preserving its timeless charm while embracing contemporary comforts. Relax in a rocking chair overlooking the majestic Pacific Ocean and sip a crafted cocktail featuring Mendocino Spirits partnership with Little River Inn that even includes Cally's pickled produce from her organic kitchen garden. Read more at https://kitchenchat.info/ ✅ Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9

Get ready for a captivating journey to the heart of Mendocino Wine Country for a very special Kitchen Chat and Wine Tasting!  Join Host Margaret McSweeney as she travels to the picturesque vineyards of Lula Cellars, a boutique winery nestled in the acclaimed "Deep End" of the Anderson Valley. This isn't just any visit; it's the 2024 harvest, a time of vibrant energy and anticipation, and Margaret is joining Hospitality Manager Kim Badenhop for a truly delicious and convivial experience amid the glorious ripe vines.   Lula Cellars has garnered well-deserved praise for its handcrafted Pinot Noir wines, cultivating a dedicated following along the way. Their focus is laser-sharp: producing world-class Pinot Noirs sourced from their estate vineyards and other carefully selected sites within the Anderson Valley and the broader Mendocino County.    Recognizing the diverse tastes of today's wine lovers, Lula also crafts a range of other wines to complement their flagship Pinot Noirs.   The driving force behind Lula Cellars is the shared vision of Proprietor Ken Avery and Winemaker Matt Parish. Their goal is simple yet profound: to create wines that are both approachable and unforgettable, wines that invite you in and leave a lasting impression. This customer-centric philosophy is woven into the very fabric of their business.   Join Margaret as she sits down in the vineyard with Lula Cellars' Hospitality Manager, Kim Badenhop amidst the bustling activity of the harvest. They'll explore the compelling story of Lula Cellars, delve into the artistry of their winemaking process, and, of course, savor a tasting of their exceptional wines. You can hear the virtual "Bells of Friendship" ring as Margaret and Kim clink glasses in the final tasting on this rare Kitchen Chat and Wine Tasting which offers an enriching and delightful experience for any wine enthusiast. Also, check out the Lula Cellars Wine Club which is managed by Ken Avery's wife, Joni.    Thank you, Chalkboard Communications for this delightful and delicious opportunity to savor the sip at Lula Cellars. https://store.lulacellars.com/   *This content is only intended for people legal drinking age.   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.  Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9

Welcome to a very special edition of Kitchen Chat: A Taste of History, Hospitality, and Luxury, broadcasting from the iconic InterContinental Mark Hopkins San Francisco.   Perched atop Nob Hill, the InterContinental Mark Hopkins has reigned as a San Francisco landmark for nearly a century, a beacon of elegance and a witness to the city's vibrant and transformative history. From its breathtaking panoramic views to the legendary Top of the Mark lounge, this distinguished hotel has played host to a constellation of illustrious dignitaries, celebrated figures, and discerning travelers from around the globe.   I was especially touched by the story of the Squadron Shot, a tradition that continues today. During World War II, soldiers would go to Top of the Mark for a shot of their favorite drink before shipping out and upon returning home. Families would watch the ships sail from the windows at Top of the Mark. Those who have served or who are serving are invited for a complimentary shot at Top of the Mark, an award winning sky lounge. And anyone can donate a bottle to continue this tradition. You can even write a personalized note to thank them for their service.   Thank you again to Chalkboard Communications for this delicious and delightful stay at InterContinental Mark Hopkins.   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.  Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9   #KitchenChat #TasteOfHistory #InterContinentalMarkHopkins #SanFranciscoLandmark #NobHillViews #LuxuryTravel #TopOfTheMark #WorldWarIITradition #SquadronShot #HospitalityAndHistory #MilitaryTradition #TravelInspiration #SkyLounge #ThankYouForYourService #HistoricHotels #ChalkboardCommunications #TravelElegance #SanFranciscoExperience

Let's step into a realm of timeless elegance and culinary artistry in Edinburgh, Scotland and London, England at The Balmoral and Brown's Hotel, where luxury, history and hospitality are brought to modern life as part of the Rocco Forte Hotels portfolio of extraordinary properties. The Balmoral, a majestic hotel that captures the spirit of Scotland is located in the heart of Edinburgh and overlooks Edinburgh Castle. The hotel's iconic clock tower, a prominent feature of the city's skyline, has become a beloved symbol of Edinburgh. The hotel's elegant interiors adorned with bespoke Balmoral tartan and inspired by the beauty of the Scottish Highlands, create a truly unforgettable experience. Brown's Hotel is in the heart of London's elegant Mayfair. Founded in 1832 by James and Sarah Brown, it's one of London's oldest luxury hotels and exudes traditional Victorian sophistication with modern amenities. Please visit Kitchenchat.info for more inspiration for your next culinary and cultural destination.

John Robert Sutton is known as the Indiana Jones of Food. As an accomplished food archeologist and importer of food which has taken him to over 120 countries, Sutton hosts Foods that Matter on Curtco Media. He shares some fascinating history about food and some great food trends around the world that you should know about. From a plant based perspective Sutton shares the following: Honey will play a greater role as a natural binder in food bars. You see it already being used for sunflower seed bars. Cashew apples from Brazil are being used in ice cream. Sea buckthorn, bright orange berries which have the highest concentration of vitamin C are being used in teas and creams. Rosemary will play an important role in wellness, and more beverages will be infused with rosemary. Sprouted nuts will grow in popularity as they release nutrients and minerals. From a luxury splurge, Caviar of Kalix is one of the best caviars in the world and is often served at royal dinners and at the Nobel prize dinners. Be sure and visit KitchenChat.info for more interviews and recipes. Subscribe to the KitchenChat podcast on Apple Podcasts, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9

Welcome to a very special edition of Kitchen Chat, where we meet an award-winning U.K. Master Chef and delve into his legendary world of luxury, history, and hospitality. I'm your host, Margaret McSweeney, and I'm delighted to take you on a spectacular journey to Loch Lomond, Scotland.    Today, we're visiting Cameron House, a historic baronial stone castle nestled on the shores of Loch Lomond. This renowned resort has a rich history, hosting dignitaries and royalty over the centuries. Join me as we explore its luxurious amenities, appointments and ambiance from its award-winning spa to its exquisite dining options.    My dear friend May Wong and her dogs joined me on this journey. Our special guest today is the humble, remarkable, and passionate Chef Rohan Wadke. He has been instrumental in elevating Cameron House's culinary offerings, earning the resort prestigious accolades, and drawing discerning guests from around the world. Chef Rohan, generously shares insights into his culinary journey, his innovative dishes, and the sustainability initiatives he's championing at Cameron House.    Prepare to be captivated by the enchanting atmosphere of Cameron House and the culinary artistry of Chef Rohan. Let's embark on this gastronomic adventure together.   Be sure and visit Kitchenchat.info for more celebrity chef interivews, recipes and luxury hospitality.   #KitchenChat #LuxuryTravel #CameronHouse #LochLomond #masterchef

"The table becomes the bridge to our cultures." Caryn Antonini   My dear friend, Caryn Antonini is a culinary ambassador who reminds us that food is what connects us around a global table. Influenced by her father and worldwide travels, Caryn has launched Cultivated by Caryn, a podcast and radio show to share her love of cooking, dining and bridging cultures. She also did a TedX Talk about the Language of Food.   After being introduced by our mutual friends, Max Tucci and Jennifer English, Caryn and I met in person last summer while we were both in the South of France. We explored the outdoor food markets in Saint Tropez, dined at the historic Cafe Senequier and met again in Palm Beach for a Kitchen Chat and a lunch at Cafe Boulud at The Brazilian Court with my friend, Nancy Davis, founder of Race to Erase MS.   Caryn and I are both honoring our late fathers who made the world a little smaller through their global palates.   To learn more and get Karen's recipe for Springerle Cookies visit https://www.KitchenChat.info   #CulinaryAmbassador #FoodConnections #GlobalTable #CultivatedByCaryn #podcastlaunch  #KitchenChat #LanguageOfFood #worldtravel  #sainttropez  #CafeSenequier #palmbeach #BrazilianCourt #RaceToEraseMS #inmemory  #GlobalPalates #culinaryjourney  #foodlovers  #DiningWithFriends

Emmy Award Winning Actor and Daytime TV's favorite villain, Thaao Penghlis, recently released his cookbook: "Seducing Celebrities One Meal at a Time." This Australian-born Renaissance Man has traveled the world and hosted memorable dinner parties in his Hollywood Hills home with high profile celebrities. While this cookbook imagines the perfect meals for celebrities he has met, his actress friend Doris Roberts once wrote a thank you note praising his meticulous detail to the ambiance, food, and presentation. Kourabiedes literally changed his life. While Thaao was working as an apprentice at an art gallery in Manhattan, Jacqueline Kennedy knocked on the door. The gallery owner was out to lunch so Thaao invited then Mrs. Kennedy to have some tea and kourabiedes which he had baked. How ironic that the son of Greek immigrants would serve Greek wedding cookies to the future Mrs. Onassis. Of course the featured entree that Jacqueline Kennedy Onassis inspired was Thaao's Moussaka. recipe. He shares his delicious touches to this Greek dish including shiitake mushrooms and peeling the eggplants to remove any bitterness. Thaao also highlights delightful stories about other celebrities during our Kitchen Chat. Thaao hosts a podcast called "Thaao Penghlis' Lost Treasures," a thrilling detective story-style exploration of Greece's greatest contribution to the world's literature, the poet Homer. Here is Thaao's great wisdom for life and success. Never allow people to be the leaders of your life or tell you what's next. I believe you plant your own seeds and trust.   If someone's not opening the door, it's meant that you look elsewhere. Don't let them be your dominant in the ways they've taken you away from something. Out create them.   Make your life great. Don't shortchange it. Don't let people dismiss you. If they do it means that you have just been blessed by someone who has let you go onto another side of your track.   Be the cause and not the effect. Enjoy the great recipes and stories in Seducing Celebrities One Meal at a Time. Savor the day! For more Celebrity Chef interviews and recipes visit Kitchenchat.info 

Celebrity Chef Dave White recently released his first cookbook "Salted:A Recipe Book with a Story to Tell." This new book spotlights 50 of his favorite recipes and adventurous travels (photos included) around the world.   Before he was the chef on Bravo's "Below Deck Mediterranean," Chef White cooked in some of the finest kitchens in London and Paris and was a top competitor skier. In the book's endorsement, Captain Sandy Yawn writes that Chef White "was the best chef on Below Deck Med." With mountaintops and valleys in his life, Chef White shares how cooking saved him. He is a big advocate for mental health and openly speaks about his own challenges.    Having grown up near London, Chef White has a passion for Fish N Chips and hopes to one day open a restaurant. Meanwhile, he continues his culinary adventures on land and sea.   Here are Chef Dave's top tips for the home chef: When you are cooking, it needs to be fun. I never write lists when I go shopping. See what's fresh and organic and what they brought in that morning. Then create something around that ingredient.  Season fish and meat treating them both the same. Let it set out for an hour before you cook it.  Bread doesn't have to be complicated. Just get good flour, all purpose and some quick yeast. Put it together in one pot, warm water, rest and a tiny bit of sugar. Don't overthink. Let it proof once and just bake it at a high heat. It really isn't that complicated.  A bonus tip from Chef Dave White is to use Maldon Sea Salt from Cornwall.   What is your favorite salt? Be sure and visit Kitchenchat.info for more celebrity chefs and recipes. Savor the Day!

Monica Rothgery, former COO of KFC US, part of Yum Brands, shares inspiring lessons about excellence along with surprising insights into fast food kitchens. Monica's recent book, "Lessons from the Drive-Thru: Real Life Wisdom for Frontline Leaders" goes beyond optimal team management practices and provides great advice for everyone who is pursuing excellence in their lives.   A great tip to attract and retain loyal employees and to create an environment where team members feel valued is to invest both monetary and relationship capital. Engagement is essential. Take the time to learn about your team members and always show respect. The team members impact the customer experience. Monica's advice to optimize customer service is to not overreact or take things personally. She taught her team members to respond to a frustrated customer by saying: "That shouldn't have happened. Let me fix it for you." That validating response can help diffuse emotions. Her customer service tip can be applied in many home or business life situations. She emphasized that frontline management greatly impacts people, not only the team members but also the customers. Many first jobs are at fast food restaurants. Management needs to realize that they have the power to positively change lives.   You may be surprised to learn about the time and effort KFC and Yum Brands take to innovate new flavors and offerings.  The Food Innovation Team even studies trends in fine dining as part of their innovation and creation approach. Chicken and Waffles and Nashville Hot are examples of this practice.   Bottom line, Monica encourages everyone to increase the top line of life, i.e. finding and doing the things that bring joy.   She recommends writing down what depletes you and what brings you joy and fulfillment and to focus always on the joy.  Monica reminds us that abundance follows joy.   Savor the day!   Link to the book "Lessons from the Drive-Thru: Real Life Wisdom for Frontline Leaders", https://www.amazon.com/Lessons-Drive-Thru-Wisdom-Frontline-Leaders/dp/B0CWYWXRXL   Be sure and visit https//www.KitchenChat.info for more interesting interviews with top chefs and personalities and subscribe to the audio podcast on Apple.com https://podcasts.apple.com/ca/podcast/kitchen-chat-margaret-mcsweeney/id447185040   #FrontlineLeaders #customerservice  #teammanagement  #employeeengagement  #fastfoodsecrets #kfc  #joyfulliving  #lifelessons  #leadershiptips

Kitchen Chat Host and Founder Margaret McSweeney is joind by Executive Pastry Chef Riccardo Menicucci for "A Taste of Luxury, History and Hospitality at Beverly Wilshire, A Four Seasons Hotel". The Beverly Wilshire is a sweet destination, especially during Oscars Week. This year's amenities included a film projector made of Valrhona Manjari, a luxury chocolate, in addition to a thoughtfully designed and braided croissant representing the team of talented people required to create a film. And of course it was topped with gold! Beverly Wilshire, a Four Seasons Hotel, has a long history within the entertainment industry. This luxury hotel opened in Beverly Hills in January of 1928. The Beatles even held their first press conference in the Champagne Room. Here are Chef Meniccui's three top tips for the home pastry chef: When you make pastry cream, you don't need to boil your milk. It's very important. Otherwise you cook the proteins of your milk and it tastes different. Always mix your dry ingredients with a whisk so you don't have chunks of flour in your mix. Don't ever feel afraid to leave your comfort zone. There is no losing or winning, only trying. Beverly Wilshire is one of my favorite hotels in the Los Angeles area to stay and to host events. This historic place provides a taste of luxury at every turn, and their staff is professional and always willing to accommodate and personalize your experience. The BLVD staff even printed customized keepsake menus just hours before a pre-Taste Awards party that I hosed to honor my friend, Lisa-Renee Ramirez, Emmy-Award winning executive producer, director and creator for Allen Media Group. Thank you, Beverly Wilshire and Chef Menicucci for this Kitchen Chat along with the photos you provided. Thank you, foodie friends! What are some of your favorite destinations? Savor the day! Be sure and visit https//www.KitchenChat.info and subscribe to the Kitchen Chat audio podcast on Apple.com, https://podcasts.apple.com/ca/podcast/kitchen-chat-margaret-mcsweeney/id447185040

As we await the beautiful produce that will soon be arriving at our Farmer's Markets, I thought it would be a good time to celebrate Spring with this encore piece featuring Alice Waters. Always remember to take a moment and Savor the Day! Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as “Queen of the Garden” that featured produce from her parents' Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce. Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden — fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in France when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, France. Almost every dish at Chez Panisse has a little salad. Chef Waters explains, “A salad punctuates something that is rich and brings balance to the plate.” Her favorite quotes include: “The destiny of nations depends upon the manner in which they were fed” Brillat-Savarin and “We are what we eat.” Chef Alice Waters explains that “When you eat fast food, you eat the values of the fast-food culture – that farming and cooking are drudgery. Food is something precious and should not be wasted.” Her passion for sharing this lesson with others, especially children, became the impetus of The Edible Schoolyard Project. Chef Waters emphasizes a key tenet to an edible education: “Don't ever compromise the idea of sustainability. That's the bottomline.”  

"Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients." Sandra Gutierrez.   Sandra Gutierrez and I met in the White House Garden in 2015 during an International Association of Culinary Professionals conference. We have become dear friends throughout the years on our respective culinary journeys. Sandra has written four cookbooks and is an award-winning journalist. In 2019, her work was recognized as part of the permanent FOOD exhibition at the Smithsonian National Museum of American History. On September 15, 2021, in celebration of Hispanic Heritage Month, Sandra was honored by the Smithsonian Institute as a Woman to Know and one of seven Latinas Who Shaped American Culture.   Sandra Gutierrez is known as The Julia Child of Latin American Cuisine. Just as Julia brought authentic French recipes to the home cooks in America, Sandra has brought authentic recipes from Latin America to the homes cooks in America. Further uniting them in culinary history, Julia and Sandra even share the same publisher, Knopf. Sandra's new book, "Latinisimo: Home Recipes from the Twenty-One Countries of Latin America" is the book she has had in her heart for thirty years.    During our Kitchen Chat, Sandra provides insights into and recipes reflecting the cultural fusion through food across Latin America. She begins in her grandmother's kitchen in Guatemala and takes us on a delicious journey of shared ingredients that are prepared in ways that reflect the uniqueness of each country throughout Latin America. Sandra explains how the recipe for Lomo Saltado, the national stir-fry of Peru, depicts cultural culinary fusion with ingredients from Inca (potatoes and tomatoes) beef tenderloin (loco) brought by Europeans and soy sauce (sillao) from Asia.   On a side note, I especially enjoyed the Brazilian recipes in Sandra's cookbook. During my graduation school days, I actually lived in Rio de Janiero and enjoyed eating the fejoida and other delicious meals there. As the Brazilians so beautifully say, "Aproveite" which is my life's tagline to Savor the Day. Enjoy this delicious journey with Sandra Gutierrez in her latest book, LATINISIMO and discover the flavors of Latin America.

“Everything changes. The only thing that remains immovable across the centuries and fixes the character of a people is cooking.” Victor Hugo   The Cathedral de Notre Dame holds a special place of legacy for Chef Florian V. Hugo and for me. Chef Florian is the great great great great great-grandson of the literary maestro Victor Hugo, author of Hunchback of Notre Dame, Les Miserables and many other great works. He is an accomplished French chef who has lived and worked in New York City for two decades and he is author of “Les Contemplations Gourmandes” a biographical cookbook inspired by his forefather, Victor Hugo. Our mutual friend, Rita Jammet, Chief Bubble Officer and a founder of La Caravelle Champagne, introduced Chef Florian and me. Rita knows of my deep connection to Notre Dame.   Notre Dame was the last place my father visited in Paris before he passed away in the Charles de Gaulle Airport. His colleague who was traveling with him said they walked through Notre Dame for an hour, and that my father lit a candle and said a prayer of forgiveness and blessing for someone who had wronged him in a business deal.   During this Kitchen Chat, Chef Florian and I discuss Notre Dame and how this majestic cathedral reflects an important lesson and inspiration to rebuild and restore when we encounter unexpected challenges in life, both from a professional and personal perspective. It is exciting that Notre Dame will be reopening later this year. Michel Picaud, president of Friends of Notre Dame de Paris has worked hard to fundraise across the globe to help restore this important place. If you are interested in helping restore and preserve this place of history, here is a link to donate.   Chef Florian also discusses the journey of writing “Les Contemplations Gourmandes”as a way to honor Victor Hugo and to get to know his forefather through their mutual love for food. He used letters, writings and menus of dishes that Victor Hugo loved, and Chef Florian created the delicious recipes. What a special delight to see a photo of Victor Hugo's “potager” kitchen garden in Guernsey where he was exiled after standing up to Napoleon. Chef Florian featured a handwritten note from Victor Hugo in 1860 that reads, “Aujourd'hui pour la 2 fois de l'annee, nous avons mange de nos asperges,” which roughly translated means: “Today for the second time this year, we ate our asparagus”. Chef Florian recounts how he has read so many books by great people about Victor Hugo and his life; however, he felt that he got to know his ancestor on a personal level through this book.    On a personal note, my culinary journey with Kitchen Chat has helped me get to know and understand my father through conversations about food and sitting at the table to share meals with some wonderful people in the industry. It was a true honor to meet and befriend Chef Florian Hugo.

"Savor the Day" is the tagline of my life. It's a reminder to find and live your joy while connecting with family and friends. The multi-talented Wyatt Russell exemplifies how to "Savor the Day" and savor the sip with his approach to life and work. In addition to his athletic and acting careers, Wyatt is an entrepreneur as co-founder of Lake Hour, a line of ready to drink Sparkling Cocktails evoking the fond memories of “real leisure” and “sit-back-and-sip” camaraderie of a day on the lake with family and friends. We had a fun Kitchen Chat at the finale of the fifth annual Pr%%f Awards at The Palms in Las Vegas. Congratulations to Lake Hour for winning a double gold award at the Pr%%f Awards! I had a great time being one of the judges at the 2023 Pr%%f Awards. For Wyatt, a remote lake in Canada was the special gathering place for family time and inspiration. World-class hockey talent was what brought the family to Canada in the summers, when Wyatt was just 10, to support his passion and gift. Wyatt co-founded and launched Lake Hour in 2023 with friend and film producer, Richard Peete. They became great friends when their wives introduced them to each other. During a family vacation and while in a hot tub, Wyatt and Rich created the idea of Lake Hour which features a sparkling and fresh cocktail to capture the flavor and special memories and stories of being at a lake with family and friends. To avoid the fake sugar taste of many ready-to- drink cocktails, Wyatt and Rich chose to use premium vodka and 100% blanco tequila as the base of the drinks and only 3.4 grams of raw cane sugar. The flavors include Honeysuckle Ginger with vodka, Peach Jasmine with vodka, Rosemary Yuzu with vodka and Watermelon Cucumber with tequila and are available right now in markets across the US include Pennsylvania, New Jersey, New York, and Oklahoma. Please always remember to drink responsibly and only if you are 21 years or older. As many of you know, Wyatt is starring in the popular Apple TV's Monarch: Legacy of Monsters with his father, Kurt Russell. How exciting that Kitchen Chat had the first media interview about this show! What are some of your favorite memories and stories at a lake? Savor the Day and Savor the sip! Visit the KitchenChat home page at Kitchenchat.info     #SavorTheDay #LakeHour #SparklingCocktails #Pr%%fAwards #Pr%%fAwards2023 #FamilyTime #Memories #Friends #WyattRussell #KurtRussell #MonarchLegacyOfMonsters #AppleTV #KitchenChat #DrinkResponsibly #LakeLife #SummerMemories #RealLeisure #SitBackAndSip #Cheers #EntrepreneurLife #PremiumCocktails #DrinkUp #JoyfulLiving

"Find a great need in a near edge and act upon it to make a difference" as my father always encouraged. This has proven to be a powerful recipe for action, especially for Nancy Brinker, a three-time Ambassador and New York Times best-selling author, and Presidential Medal of Freedom recipient. She launched two impactful charitable organizations from her kitchen table. Nancy is regarded as the leader of the global breast cancer movement. Her journey began with promise to her dying sister, Susan G. Komen that she would do everything possible to end the shame, fear and hopelessness caused by this disease. Since 1982, Susan G Komen Foundation has invested nearly $1.1 billion in breast cancer research. The second charity that Nancy recently founded is the Promise Fund of Florida, which helps ensure that every woman, regardless of her circumstances has access to life-saving cancer resources. She was shocked to discover that 80,000 women ages 18-65 in Palm Beach County do not have health insurance coverage, and 30% of breast cancers are at an advanced stage when diagnosed. Kitchen Chat was honored to sit with Nancy at this very kitchen table where she started The Promise Fund of Florida to discuss an issue that is important to both of us. Nancy and I are breast cancer survivors. Nancy Brinker and I met at Women's Entrepreneurship Day Organization (WEDO) event at the United Nations where she was being honored by Wendy Diamond, the founder of the WEDO. During our Kitchen Chat, Nancy and I of course bonded over our love and appreciation of food. She shared highlights from her favorite meals as U.S. Ambassador to Hungary along with her appreciation of her late husband's accomplishments as a pioneer within the restaurant industry. Norman Brinker was the founder of Steak and Ale and CEO of Brinker International which owns Chili's Grill and Bar, Romano's Macaroni Grill and Maggiano's Little Italy. He is credited for revolutionizing the casual-dining restaurants in the United States. In a full circle, "hugs from heaven" moment, Nancy invited me to join her for the Women of Distinction awards luncheon in Palm Beach which is hosted by Palm Beach Atlantic University. She of course is a past honoree. What she didn't realize is that when my father was president of Palm Beach Atlantic University over thirty years ago, he actually helped create this concept of honoring women in the community. Please help support the Promise Fund of Florida and make an impact for women to have access to life-saving cancer resources. Thank you, Nancy Brinker for finding "a great need in a near edge and acting upon it to make a huge difference." Savor the day! Be sure and visit https://www.kitchenchat.info

What a joy it was to take Kitchen Chat on the road recently to New York's famed Becco and sit down with Lidia Bastianich in celebration of the publication of her sixteenth cookbook! Time with Lidia, a multiple Emmy and James Beard Award winning public television host, author, entrepreneur and fellow member of Les Dames d'Escoffier is always inspiring. Her most recent book is called Lidia : From Our Family Table to Yours published by Alfred A. Knopf, a division of Penguin Random House and features "More than 100 Recipes Made with Love for All Occasions." Lidia's family is at the essential heart of this beautiful book which is a tribute to her Mother Erminia, who passed away two years ago at the age of 100. One of her mother's favorite dishes that Lidia made for her was Eggplant Rollatini. That recipe is in the new cookbook. Lidia and I first met through Barbara Lazaroff at Eataly Chicago during the James Beard Awards in 2015. Eight years later, I had the honor of introducing Lidia onstage as the 2023 recipient of The Andrew Zimmern Discovery Award at The Taste Awards ceremony in Los Angeles.

Tis the Season for giving.  Jen Lilley's heart for children has turned into an unexpected fundraising effort to provide 25,000 toys to children around the globe.  Christmas is Not Cancelled is in its third year of bringing joy to the world.  The deadline for donations is December 9, 2023.  However, you can always donate next year if you miss the deadline.     Participating in Christmas is Not Cancelled is a great way for children at home to learn about the impact of charity.  Jen talks about the importance of creating moments of empathy while raising her kids.     Jen and her husband are raising four children, age seven and under, including two wonderful children they adopted from the Childhelp Foster Care Program.   Watch the video youtube: https://youtu.be/pyscOGYzvhA   To learn more visit https://www.Kitchenchat.info 

"Sophisticated Fun" is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel.  Since 1930, this iconic hotel has defined "timeless New York City luxury," and Auguste Escoffier was the opening chef and designer of the original kitchen.  Chef Mignano continues this outstanding legacy of luxury and hospitality at The Pierre.   To honor and celebrate Karl Lagerfeld during the most recent Met Gala, Chef Mignano prepared exquisite  amenities for the guests.  After much research, Mignano discovered that Lagerfeld thought that  buttered toast was the ultimate in luxury. Mignano creatively included a miniature toast with a side of French butter in the dish.     Hospitality is effervescent at The Pierre, not only to guests but to fellow co-workers.  Many staff members have worked at The Pierre for their whole career, including  Chef Santiago, the most senior culinary staff member Chef Santiago who has worked at The Pierre since 1981. Chef Mignano learned at an early age from Chef David Bouley that an executive chef should know every aspect of preparing a meal in case someone doesn't show up.     Chef Mignano is probably one of the only chefs  who can prepare a savory banquet for 400 guests while perfecting a wedding cake at the same time.     To learn more visit https://www.Kitchenchat.info or Webtalkradio.com. To watch this episode on Youtube follow this link: https://youtu.be/RxuWyeSqrbA 

Welcome to the new Kitchen Chat series called A Taste of Luxury, History and Hospitality. In this first episode, we will visit The Pierre New York, A Taj Hotel. This iconic place has defined luxury and hospitality since 1930 in New York City. The culinary history is epic in that Auguste Escoffier, known as the father of the world's chefs, was the opening chef at The Pierre and even designed the kitchen. As a frequent guest of the hotel and a member of Les Dames d'Escoffier, I wanted to learn more about The Pierre.  Here is the video link to this special Kitchen Chat https://youtu.be/DLuiEpx0Nrg

Nestled amongst 370 acres of gardens and grounds is the grandeur of the historic Cliveden House. Originally built in 1666 by the Duke of Buckingham, the last owner was William Waldorf Astor who rebuilt the estate to what it is today. The National Trust is the owner of Cliveden House which is now a breathtaking luxury five star hotel. Recently, I booked an overnight stay at Cliveden House through American Express Travel's Fine Hotels and Resorts.  The benefits included a free breakfast and free upgrade. I was traveling with my friend, May Wong from graduate school and her dog, George. The hotel graciously welcomes pets. (Please refer to the pet policy guidelines). Cliveden House is a culinary delight. The Lady Astor Afternoon Tea was indeed a delicious highlight. Overlooking the expansive gardens, tea is served in true English fashion. The signature drink 66 served in the wood-paneled Library Bar is an homage 1666, the year in which the Duke of Buckingham built Cliveden House. There are several Michelin starred restaurants in the area, and the concierge is happy to help arrange reservations. Charity begins in the kitchen. In the Cliveden House gift shop, a copy of the Chefs at Home cookbook is available for purchase, and a portion of proceeds benefit the wonderful non-profit Hospitality Action. Subscribe to the audio podcast of Kitchen Chat on Apple, https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 or Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Visit Kitchenchat.info Visit https://www.Kitchenchat.info

Join Margaret McSweeney and Chef Lee Burton at a table by a tree-lined gravel driveway in front of an 18th century villa in Antibes for a special Kitchen Chat. Both Chef Lee and Margaret share Alabama roots and enjoyed connecting the dots of mutual friends and southern childhood taste memories. Enjoy the background sounds of cicadas singing and the birds chirping.    As the foodie friends of Kitchen Chat know, charity begins in the kitchen. Chef Lee has a passion for teaching children how to cook and is involved with a fantastic charity, the Rochford Foundation. He actually left a successful business career mid-life to pursue his passion of culinary teaching. It's a reminder to us all that we should never feel stuck in what we are doing in life. You can always make a proactive and purposeful change.   Chef Lee is also busy launching a new show called "Go Local Lee" (https://www.golocallee.net/) This series of videos is aimed at spotlighting local dining and drinking establishments in Redlands, California. From front-of-the-house interviews with diners to back-of-the-house visits to the kitchens, Chef Lee offers diners an intimate look behind the scenes of their favorite eateries, coffee shops and breweries.    Chef Lee's website: https://www.golocallee.net/

Highly acclaimed pastry chef Eric Lanlard, owner of Cakeboy Cookery School in London shares some great tips to enjoy an Afternoon Tea. As Chef for the Royal Ascot Afternoon Tea, Chef Lanlard prepared around 6,500 Afternoon Tea servings this season including 20,000 scones. Queen Anne founded Ascot Racecourse in 1711 and even stopped there often on her ride from Windsor for an Afternoon Tea before there was a racecourse. According to Chef Lanlard, a royal approach to prepare your scones is the Cornish way with jam first and then clotted cream on top. However, this remains a constant cuisine debate with Cornwall vs Devon. The Devonshire way is to put the clotted cream on first and then the jam. Either way, an Afternoon Tea is always a scrumptious treat.

As the grandson of a Butcher, Chef and Southern Gentleman Matt Moore's passion for meat is literally in his bones. As the author of the acclaimed  A Southern Gentleman's Kitchen, South's Best Butts and Serial Griller, Chef Moore shares his rich legacy of recipes and methods for both 'low and slow' or 'fast and hot' cooking.  Chef Moore shares his latest book , Butcher on the Block and celebrates the local Butcher as a culinary hero with stories, coveted family recipes, and expert tips from the people behind the counter who sell meats, poultry, fish, vegetables, and trimmings all around the globe. 

Flavored butters from around the globe sound enticing, and as Kitchen Chat discovered they are  easy to make and utterly delicious. Trained in the kitchen of M.F.K. Fisher, Chef Sheana Davis shares her priceless recipes and the origin story of her now world-famous compound butter passion in her wonderful new book: Buttermonger. As a young culinarian, Chef Sheana was mentored by the pre-eminent M.F.K. Fisher, and was introduced to compound butters, 3-2-1 cocktails, and other hospitality & culinary "essentials". Later, and throughout her distinguished culinary career, Chef Sheana continued to draw upon the lessons from the legendary "Miss Frances" as she was known, and built upon them to develop her own personal "signature" style and philosophy of flavor.  In this episode of Kitchen Chat,  Chef Sheana's generous narrative is a link to the highest culinary Mt. Olympus, and an inspiring lesson in a culinary tradition which we become a part of, just by preparing our own, exquisite, signature compound butter  a la Chef Sheana Davis and the legendary M.F.K. Fisher.

If you are passionate about food, wine, family and friends, Tuscany beckons like few places on the planet with rolling hills and luscious abundance. Nestled in the magnificent, ancient province of Sienna, in the village of Montefollonico, is Tuscan Women Cook, an immersive cooking experience destination curated by Coleen Kirnan, which welcomes global guests for the culinary trip of a lifetime each week of the year. Join Margaret as she welcomes Coleen from the kitchens of Montefollonico for an inspiring conversation about the total-immersion Tuscan cooking school vacations she hosts in the medieval town in the heart of Sienna. Steps from the bountiful vineyards of Orcia DOC in the heart of Brunello di Montalcino and Vino Nobile di Montepulciano, and the olive trees and farms where the most irresistible traditions and flavors come from, Tuscan Women Cooks shares legacy recipes, techniques and traditions with guests from all over the world. Tuscan Women Cook  where "guests are warmly welcomed and served special multi-course menus that highlight the freshest ingredients of the season."  If your Dreamscape is redolent with the perfume of truffles unearthed nearby, shaved paper-thin over fresh-made ravioli, plump with Pecorino delivered from the local dairy farmer, plated with a drizzle of oil pressed from the most recent harvest from olive grove located in the agriturismo just down the road, Tuscan Women Cook might be calling your name. You can always enjoy a taste of Tuscany from your own kitchen with the cookbook: Tuscan Women Cook: Nonnas. Memories. Recipes.

"And to the reader, I dedicate this book to you, with hopes that it will inspire you to celebrate life with elegance, grace, laughter, love, and intentions - in the spirit of the Delmonico Way." Max Tucci   Hospitality is a way of life for Max Tucci, the grandson of the late Oscar Tucci, owner of the famous New York restaurant Delmonico's. The Delmonico brothers opened their first establishment in 1827, in 1926, Delmonico's became a part of Tucci's family. All were always welcome at the table in Delmonico's and that is a legacy that Max continues in his own life. He is intentional about making sure people know that they are seen, heard, appreciated and that they matter. In his book, The Delmonico Way: Sublime Entertaining & Legendary Recipes From the Restaurant That Made New York!, Max Tucci spotlights the incredible food and fame of Delmonico's. Above all, however, Tucci shares the beautiful love story of his family whose legacy continues to define hospitality. You will be inspired to create your own traditions around food and entertaining and to celebrate life in "The Delmonico Way."   How special to realize that my late father was inspired by the delicious legacy of Delmonico's to create a special family tradition. My fondest childhood taste memory is that of Eggs Benedict. Each Saturday my father would meticulously prepare the hollandaise sauce and pour it over this special breakfast dish. Eggs Benedict was actually invented at Delmonico's in the late 1860s by Chef Charles Ranhofer who named this dish after Mrs. LeGrand Benedict, a frequent diner at the restaurant.   What a delight to have recently met Max in New York City during the International Association of Culinary Professionals Awards at the Middleby Residential New York Showroom. Our mutual friend, Jennifer English connected us. Max is now a very dear foodie friend, and I look forward to many conversations and delicious meals with him. Please order a copy of his book as a gift for yourself or for a foodie friend.   What are your special food and entertaining traditions?

"Joy comes from cooking for other people." -- Chef Mary Sue Milliken. Chef Mary Sue Milliken continues to enjoy her culinary career with great success in owning restaurants, writing cookbooks, and starring in TV shows. In this Kitchen Chat, Chef Milliken shares the joy of her journey and the life lessons she has learned along the way, including special insight from Julia Child. Chef Milliken's non-profit Regarding Her is helping empower and uplift the next generation of women in the hospitality industry. She is passionate about mentorship and giving back to the industry that she loves. In addition to discussing successful strategy for succeeding as a woman in business, Chef Milliken shares the top three tips for a home chef: Only bring the best ingredients into your kitchen. Try to shop at farmers markets. Always balance flavors and textures. Take the time to eat 80% plant based. Enjoy Chef Milliken's recipe for Quinoa Fritters. 

Did you know that around 10 million in the United States are raising chickens? Lisa Steel, a fifth-generation chicken keeper and founder of Fresh Eggs Daily, has a new cookbook The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways. In this podcast, you will learn about the benefits of a fresh egg, some tips on raising chickens and some great recipes with eggs from her new cookbook.   Watch Lisa make some delicious and simple to prepare, Crispy Lemon-Fried Eggs at https://www.kitchenchat.info

Let's celebrate International Women's Day with Rohini Day! She is an accomplished businesswoman who has worked with the World Bank, a large consulting firm and even launched the women's program at James Beard Foundation. She left the corporate world to pursue her passion of opening an Indian and Latin American fusion restaurant in Chicago called Vermilion.   Margaret McSweeney and Chef Jaime Laurita recently had a Kitchen Chat to discuss cuisine with Rohini and her important initiative called Let's Talk Womxn. Let's Talk is a collaboration of women restaurateurs to build combined economic power. It's not an organization, but rather an action-led ,pavement by women business owners as peers. Throughout March, Let's Talk Womxn will be celebrating International Women's Day and Women's History Month across 12 states with delicious feasts. Foodie friends, please consider attending one of these celebrations and support the initiative. It was great to actually film a Kitchen Chat with Rohini Day in Vermilion and visit the kitchen and meet the chef. A special thank you to Middleby Corporation for sponsoring this Kitchen Chat and for supporting Let's Talk Womxn. Join us for the video version of this podcast and take the exclusive tour of Vermilion's Viking Kitchen at https://youtu.be/Ma03WoDKGHo

The data points are staggering. 52% of all restaurant workers are women. 71% of servers are women. 82% of hostesses are women. 54% of all culinary students are women. And only 7% of all restaurants are led by women chefs. Daisy Zeijlon, food and gender scholar discusses the "why" behind these numbers along with the "how" to change them.

"New York was the spell, the impetus of making it work. We were three young men and we came to New York to seek fame and fortune. We turned out to be the toast of the town, at least on the East Side." Stephen Bruce Serendipity3 is a place of celebrating delicious milestones with family and friends while savoring an omelette and sipping a Frrrozen Hot Chocolate. This iconic restaurant recently celebrated 67 years, a rare honor in New York City. Very few restaurateurs can say that James Beard taught them how to cook in the James Beard House. Stephen Bruce, a founder of Serendipity3 shares how America's First Foodie taught him along with his founders, Patch Caradine and Calvin Holt how to make an omelette. Stephen Bruce attributes James Beard for helping create the popular menu staple, Caviar and Cream Cheese Omelette served at Serendipity3. During this special Kitchen Chat, Stephen returns to the James Beard House for the first time in over 67 years and reminisces about his weeklong cooking lessons with James Beard. Stephen was one of my first guests on Kitchen Chat many years ago, and I have always wanted to capture his compelling story on camera. He is dashing, gracious, stylish and charming.

Chef Katie Chin and I share a parallel culinary journey. She is honoring her late mother, Leann Chin, who was a successful restaurateur in Minnesota. I am honoring my late father, Dr. Claude H. Rhea Jr., who was a wonderful home chef. Cooking was an expression of love in both of our homes and a bridge to new cultures. What an honor it was to write the foreword to Katie's new book "Global Family Cookbook. After a fun event in the Middleby Residential Orange County Showroom, Chef Katie and I sat down for a Kitchen Chat to discuss her new cookbook and her online cooking show with her daughter, Becca each Sunday. With over 170 global recipes, Katie provides a taste of the world and brings us all to the table together. For more Top Chef interviews, recipes and insights visit https://Kitchenchat.info Subscribe to the audio podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-podcast-kitchen-chat/id888455352

First of all, Happy Father's Day to all who celebrate as a dad, granddad, or as someone who is a father influence in another person's life. For this week's celebration of Father's Day, I am spotlighting James Beard Award winner, Chef Bradford Thompson. He has a special tradition with his children to engage them in the appreciation of food preparation and fine dining. From a very young age, his children have understood how families connect in the kitchen. His daughter videotapes him creating recipes. For back to school celebrations, Chef Bradford and his daughter have a special tradition of going to fine restaurants and creating opportunities for her to appreciate the choreography of the dining and hospitality experience. My father always tried to get me interested in the meal preparation at home, but I never had a keen interest in participating. However, I treasure the memoriesof his taking me to The Club, one of very few fine dining options in Birmingham, Alabama during the 1970s. He exemplified table etiquette with the proper placement of silverware and the ceremony of white-gloved servers placings linen napkins on the lap. And after dinner, we waltzed across the floor dancing to the live orchestra. I am sure that my feet stepped on his shoes several times.

"If you make a syrup for a sorbet or souffle, take jasmine flowers and infuse them into a passionfruit base. Coax the flavor out from what already exists. Be intimate with your ingredients." - Chef Sherry Yard. Let's celebrate flavors with Chef Sherry Yard, James Beard Award winning Outstanding Pastry Chef and a host of The Great American Baking Show. As a creator of the legendary Spago Beverly Hills' chocolate "Oscars" at The Governors Ball and as a mentor on The Great American Baking Show, Chef Sherry exudes and shares her passion for creating sweet and memorable moments through flavor with Kitchen Chat's co-hosts Margaret McSweeney and Chef Jaime Laurita. On this special podcast, Chef Sherry has some great advice for aspiring "cheftesants" for The Great American Baking Show. In addition, she highlights a great memory with Julia Child and gives a lesson on ganache from her first cookbook, The Secrets of Baking: Simple Techniques for Sophisticated Desserts and spotlights her favorites in Desserts by the Yard: From Brooklyn to Beverly Hills: Recipes from the Sweetest Life Ever.

Let's celebrate Chef Jeremiah Tower's culinary past, present and future. Considered to be the first Celebrity Chef and a creator of California cuisine, Chef Tower's creative genius continues to influence chefs around the world and across generations. During this special Kitchen Chat, he shares delightful stories about Julia Child, James Beard and Anthony Bourdain with Chef Jaime Laurita and me. Chef Tower also touches upon the music in the kitchen at Chez Panisse and shares why he left Stars, his famous restaurant in San Francisco. He explains, "At the very top, you step off. That's why I left and went to the beach. It was time to go fishing. Only Anthony Bourdain understood it. Nobody else did." Anthony Bourdain featured Chef Tower in a CNN documentary, "Chef Jeremiah Tower: The Last Magnificent" which is available on Netflix. Chef Tower lives in Mexico now and is working on a new book about his experiences of eating food from around the world. In addition, he is partnering with a prestigious institute in Mexico on "la busqueda de la authentic cocina Mexicana" to create a full documentation in every way of the regions of Mexico and their cooking of the hearth in homes and to present new versions that keep the original flavors and tastes. He remains passionate about focusing on ingredients. Chef Tower truly defines and lives life with exquisite taste and style: "Style has to come from within and it's what you're working with. The real style is finding the perfect fish, knowing how to take care of it, knowing how to cook it and knowing in what ambiance to serve it to your paying customers. Simplicity of food is the real style. Just like the little black dress in fashion." Chef Jeremiah Tower shares his top three tips for the home cook: Empty out your spice drawer that's got 40 bottles of two year old spices and throw them away. Buy spices in small quantities on the day or week that you plan to cook with them. Healthful eating is more important than ever. Eat healthy food, invite your friends to your home and cook for them. It's all about the ingredients. Don't be afraid to cook. You can always make scrambled eggs if your dish doesn't turn out.

A milestone moment of my culinary journey was sitting down with Alice Waters at Chez Panisse for a Kitchen Chat while sipping fresh mint water. How special for Chef Jaime Laurita and me to recently interview Alice Waters' daughter, Fanny Singer about her new book, Always Home: A Daughter's Recipes & Stories. This book reflects upon Fanny's childhood memories of life with her parents and of Chez Panisse. Fanny Singer is an accomplished editor, writer, and co-founder of the design brand Permanent Collection. Singer also earned a PhD. Fanny explains how art and food are connected by the compulsion to create beauty in one's environment.  Completed just before the pandemic, her book, Always Home, imparts an even deeper meaning during the quarantine.  Fanny shares stories of her mother's tangible expression of love through creativity.  Their relationship exudes joy, a shared respect for sustainability and an insatiable curiosity to keep learning.

Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as "Queen of the Garden" that featured produce from her parents' Victory Garden. This win was just a mere glimpse into her future as an award winning chef, cookbook author, philanthropist, activist and advocate for sustainability and freshly grown produce. Recently, Chef Alice Waters graciously greeted me at her Chez Panisse office in Berkeley. A lovely glass teapot sat atop the small round table. She had filled the teapot with her favorite recipe from the garden -- fresh mint with hot water. We sipped and chatted about her latest book Coming to My Senses: The Making of A Counterculture Cook. She shared stories and lessons from her edible education including life changing moments in France when she discovered the incomparable tastes of the farmers markets, including les fraises des bois (strawberries from the woods). Chef Alice Waters brought back the literal and figurative seeds that would become the harvest of a delicious revolution. The actual seeds she planted in her backyard at Berkeley were the ingredients of a Mesclun Salad originating in Provence, France. Almost every dish at Chez Panisse has a little salad. Chef Waters explains, "A salad punctuates something that is rich and brings balance to the plate."

Are you ready to create a vital and bold flavor profile with the produce? Chef Rick Bayless, a Maestro of Mexican Cuisine, provides tips, techniques and recipes from his latest cookbook More Mexican Everyday that will delight your palate.  Chef Bayless is an award winning chef, restaurateur, entrepreneur, cookbook author and philanthropist.  Over the past decade, his Frontera Farmer Foundation has funded over $1.5 million in grants to help small midwestern family farms bring delicious produce to the marketplace.  Chef Bayless is a Renaissance man and chef who savors the authentic flavors of Mexico and shares his expertise and passion with the home cook.

Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen with enthusiasm and encourages us with his motto: "If Yan can cook, so can you!" Chef Yan's multiple accolades include the distinction of Master Chef by American Culinary Federation, an Emmy award-winning television show, James Beard award-winning cookbook along with many other honors.

What is aquaculture? Have you ever tried sea grapes? Chef Andrew Zimmern shares his passion for solving the issues of feeding the planet. "Sea Vegetables are the new wave of eating, so delicious and so good for you," Andrew explains. Family Dinner, Andrew's new show, will be premiering on Magnolia in 2021. Chef Jaime Laurita and I have had the honor of meeting Andrew twice on the James Beard Foundation Awards Red Carpet in Chicago in 2017 and 2018. Andrew is delightful and knows how to savor the day. 

"When a stir fry is cooked, it possesses "Wok Hei (hay)" which means life force. I like to call it the breath of a wok." Grace Young aka Stir Fry Guru. Grace Young will teach you the insiders' secrets of seasoning your wok. Also known as Stir Fry Guru and a Wok Therapist, Young is a prolific cookbook author. Grace Young has recently partnered with the James Beard Foundation to help #SaveChineseRestaurants through Instagram. Post a dish from your local Chinese restaurant and tag a friend along with James Beard Foundation on Instagram and use the hashtag #SaveChineseRestaurants. During this pandemic, we have lost over 30% of Chinese restaurants. Young is interviewing restaurant owners in NYC's Chinatown to provide insight into the impact on businesses.  

Celebrating Women's Entrepreneurship Day 2020 with Cynthia Rowley.

Chef Roy Yamaguchi is the Pioneer of Asian Fusion. Born and raised on a U.S. Army base in Japan, Chef Yamaguchi discovered his love of cooking through a home economics course in high school. A young Chef Roy made roast turkey, and his school counselor was so impressed that he encouraged him to consider cooking as a career. Chef Roy graduated from Culinary Institute of America and he soon created his own identity and style of cooking by showcasing the Japanese cuisine of his upbringing combined with the techniques and flavors of French cuisine. Join Margaret McSweeney and Chef Jaime Laurita on this Kitchen Chat to discover the taste of Aloha with Chef Roy's favorite childhood taste memory and his favorite dish to make in his own kitchen today.

What is a schug and how can it make your life delicious? Danielle Renov's new book Peas, Love and Carrots is bursting with Moroccan-Israeli inspired flavors. Learn about harissa and how it can spice up any dish. Danielle has a collection of recipes for sauces and dips to have ready to elevate any meal. You will feel her passion and love for cooking as Margaret McSweeney and Chef Jaime Laurita chat with Danielle Renov about her new book Peas, Love and Carrots.