Ocean Raised

On this episode, Ragnar speaks with Bart-Jan Leyt. At just 22 years old, he's created an algorithm that can improve the revenue of hotels and bed and breakfasts by an average of 24%. First tested in his family business, it now serves 290 integrations through his fast-growing start-up, Loreca Consultancy. Tune in to hear his input on technology in hospitality, the biggest challenges right now for F&B businesses, and how hoteliers can take back control of their rentals by boosting OTA and maximizing traffic. World on a Plate is supported by Nestlé Professional.

An outstanding chef, seafood expert and outdoorsman, Kerry Heffernan has a passion for sustainable seafood. Chef Kerry Heffernan has many accomplishments from appearing on TV shows to winning fishing competitions. He is also a consultant to "Seaworthy," a restaurant in New Orleans that specializes in sustainable seafood.

CEO and world renound chef, Jeffrey Mora, joins us on the ocean-raised podcast this week! A huge advocate for sustainability and the environment, he helped put on one of the first sustainable cuisine dinners in NYC with the Earth Pledge Foundation. Listen to this week's episode to learn more about his company, his passions and his career!

Join Chef Ed Brown, author of "The Modern Seafood Cook," a guide to buying and preparing seafood. Listen to him and Chef Rick Moonen, an extremely talented and passionate chef talk about seafood and his culinary experiences.

Jennifer Dianto Kemmerly is Vice President of Global Ocean Initiatives, directing Monterey Bay Aquarium's activities in support of sustainable fisheries and aquaculture on a global scale. On today's episode, Jennifer and Chef Rick Moonen discuss the ocean and sustainability and how Forever Oceans™ Yellowtail is a perfect choice!

Michelin star and James Beard Award winning Chef Matt Accarrino joins the Ocean-Raised Podcast today. Not only does Chef Matt Accarrino show his passion through cooking, but he is an avid cycler as well!

Chef Scott Conant has established himself as a leading chef, owning restaurants, a cookbook and even being a TV star! He graduated from the Culinary Institute of America where he began his journey to success. Learn about Chef Scott Conant's creativity in the culinary world being a leader and bringing his Italian roots into his restaurants.

Michelle Bernstein brings bright and delicous flavors to the kitchen through her travels. A James Beard Foundation Award-winner, owner and operator of her own catering business, restaurant owner and host of multiple TV shows. Bernstein is an amazing chef with a bright personality who takes pride in creating easy to cook meals anyone can enjoy.

Chef Charlie Palmer, an advocate of farm fresh food, joins us to discuss sustainable cuisine. Palmer was influenced by his childhood in Upstate, NY working in his family's vegetable garden. As one of the most highly regarded chefs today, Chef Charlie Palmer has earned 13 Michelin stars and two James Beard awards and is known for his "Progressive American" cuisine.

Chef Jose Andres is an extremely talented culinary professional, with many accomplishments and successes. He is a chef, an author, a culinary innovator, an owner of ThinkFoodGroup, named twice in Time's “100 Most Influential People,” and the list doesn't stop there. Born in Asturias, Spain, Chef Jose Andres is the pioneer of tapas in the United States and also an advocate for immigrant reform.

Our latest Ocean Raised podcast features James Beard Award Nominee Elizabeth Blau who is the founder and CEO of restaurant development company Blau + Associates, and is widely credited with transforming Las Vegas into the world-class culinary destination it is today.

Don't miss today's episode with Eric Ripert, a legend in the global hospitality industry, a chef and a restaurant owner born in France. Ripert is known for being able to connect with the oceans, lakes and rivers. Listen to Ripert discuss his favorite cooking techniques when it comes to fish and the importance of sustainability in the culinary world.

Today's podcast conversation is with none other than chef Waldy Malouf. Malouf currently oversees the operations of all CIA restaurants (12) and student dining on all three campuses in NY, CA, TX. On this podcast, Malouf discusses his view on sustainable recipes and seafood.

Tune into this weeks podcast with chef Barton Seaver. Author of 8 highly regarded books and founder of Coastal Culinary Academy, chef Barton discusses his unique approach to cooking Kahala and his thoughts on sustainable seafood practices.

Tune into our podcast to listen to Clarke Wolf, a Hall of Fame member of the James Beard Foundation with his own line of table wear that is used in restaurants and hotels around the country. He has also hosted various shows and has appeared on popular TV networks. Listen to Wolf dive deep into the introduction of seafood in his career in various restaurants and the importance of sustainable food in the industry. Seafood has always been important to Wolf throughout his life, especially moving to the East coast.

Chef Drew Nieporent is known as a legendary chef in the New York City area who has a company that operates various celebrity-known restaurants. Tune in this week to learn more about who he is and his experiences in the food industry and restaurant world. Nieporent also gives insight on the quality of fish in restaurants and discusses his journey in his career.

Our latest podcast episode is with the winner of Bravo's Top Chef Masters and owner of top Michelin-rated restaurant, Topolobampo, Rick Bayless. Bayless talks about how Kahala can be used in many mexican dishes, and praises the fish for its unparalleled flavor profile.

Listen to our latest podcast with Chef Michel Nischan. A four-time James Beard Award winning chef with over 35 years of leadership advocating for a more healthful, sustainable food system.

Known as a judge on many culinary television shows including MasterChef and Chopped, it was an honor to chat with award-winning chef and TV personality, Aarón Sánchez about his thoughts on Forever Oceans and our Kahala fish.

Chef Pasternack is a James Beard award-winning chef and executive chef of seafood-centric restaurant, Esca in New York City. Listen to our conversation wtih chef David Pasternack about his passion for sustainable seafood and the future for seafood restaurants.

Chef William Dissen is originally from the Appalachian Mountains. He spent a lot of time on his grandparent’s farm learning first-hand what farm to the table is. This started his lifelong culture of cooking sustainably and looking to make change for good. Chef Dissen studied English and French at West Virginia U. The love for the French culture and language brought chef to CIA in New York. From there, he only went up. Dissen has numerous awards and recognitions. His home is in Ashville where he owns Marketplace Restaurant in the fields and mountains of Appalachia.

Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef advocate, keynote speaker and educator, and now owner and chef at Naramata Inn. As one of the country’s leading chefs, he has used his voice, outgoing personality, and indomitable spirit to stand up for the world’s lakes, oceans and rivers. Bell has dedicated himself to inspiring and educating people to become part of the solution for healthier oceans for today's children and all the generations to come. Follow along @nedbell on Instagram.

Chef John Tesar is a four-time James Beard “Best Southwest Chef” semifinalist and former “Top Chef” contestant who specializes in modern American cuisine prepared with authentic European techniques. From bringing seafood to the heart of Texas to reimagining the traditional steakhouse, Tesar continues to be a visionary, instrumental in Dallas’ growing reputation as a true foodie destination.

Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine. Acknowledged as a leading pioneer in American cooking, Burke, a New Jersey native, is also recognized internationally for his revolutionary techniques, exceptional skills, successful restaurant empire and his many TV appearances. In the parlance of today’s celebrity driven culture, he is a rock star of the culinary world. Chef Burke is joining Host Chef Rick Moonen on our Ocean Raised Podcast to discuss his legendary culinary career, what drew him to cooking, and why he loves using the whole fish.

Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine. Acknowledged as a leading pioneer in American cooking, Burke, a New Jersey native, is also recognized internationally for his revolutionary techniques, exceptional skills, successful restaurant empire and his many TV appearances. In the parlance of today’s celebrity driven culture, he is a rock star of the culinary world. Chef Burke is joining Host Chef Rick Moonen on our Ocean Raised Podcast to discuss his legendary culinary career, what drew him to cooking, and why he loves using the whole fish.

Chef, restaurateur and cookbook author Chef Jasper White is our next guest sitting down with Chef Rick Moonen on the Ocean Raised Podcast. Chef White talks about growing up on a farm in New Jersey, the excitement of cooking seafood, being recognized as one of the leading authorities on New England food, and more.

Chef Susan Feniger is an iconic American chef, restaurateur, cookbook author, and radio and TV personality. She is sitting down with Chef Rick Moonen to discuss her early career, starring in the cooking show Too Hot Tamales on the Food Network, her time on Master Chefs, trying different seafood, and opening several influential restaurants in Los Angeles.

On this week's episode of the Ocean Raised Podcast, Host Chef Rick Moonen is sitting down with the finest seafood purveyor in North America and owner of Browne Trading Company, Rod Mitchell. Tune in to get a unique industry perspective from the man so many top chefs trust to get them the freshest, most delicious seafood.

Chef Rick Tramonto, author and James Beard Award-winning culinarian, sits down with Host, Chef Rick Moonen to discuss his journey from working in fast food to becoming an executive chef at dozens of world-renowned restaurants. The two share stories about cooking aa young chefs, thoughts on aquaculture, his own Julia Child story, and more.

On this episode of the Ocean Raised Podcast, host Chef Rick Moonen is sitting down with the “Father of Southwestern Cuisine”, Chef Dean Fearing. The two discuss, living and working in Dallas, Texas, almost killing Julia Child, playing live music, and cooking sustainable seafood.

Chef Jacques Pépin is a world renowned chef, author, culinary educator, television personality, and artist. He has appeared on various American television programs, including More Fast Food My Way, and has written for The New York Times, Food & Wine and other major publications. Now he's sitting down with host Chef Rick Moonen to discuss his culinary journey, aquaculture, and what he is up to next.

Chef Rick Moonen is going to “take it up a notch” as he catches up with the original Food Network superstar and “King of Cajun”, Chef Emeril Lagasse, to talk about his numerous restaurants, what got him cooking, and his love of seafood.

Chef, writer, restaurateur, TV personality and host and producer of Travel Channel's Bizzare Foods franchise, Andrew Zimmern, joins host Chef Rick Moonen. The two chefs reminisce, share thoughts on sustainability, and talk about the importance of consumer education to help the future of aquaculture.

Chef Rick Moonen sits down with James Beard Award-winning chef and “the founding father of New World Cuisine,” Norman Van Aken. The “Original Gangsters of Cuisine” chat about Chef Norman’s first job, his love for Florida, how he got started with fusion cuisine, music, sustainable aquaculture and more

Join "The Godfather of Sustainability", celebrity chef and restaurateur, Rick Moonen, as he shares stories, experiences, and recipes with fellow chefs and more. Ocean Raised Podcast is brought to you by Forever Oceans, where nothing is more important than providing delicious, nourishing seafood and keeping the oceans clean. Visit our website foreveroceans.com or contact us at fish@foreveroceans.com!