Podcast appearances and mentions of albert adria

Sergio Perera is a chef & nutrition expert. Having trained as a professional chef in some of Spain's most respected restaurants and then training in Japan, a serendipitous moment saw Sergio become the go to private chef to Hollywood actors (such as Tom Cruise, Robert Downey Jr, Leonardo DiCaprio, Chris Hemsworth), athletes, royalty and politicians. Growing up in Spain he was naturally an advocate for the healthy Mediterranean diet, but it was working with actors which prompted him to study and learn more about nutrition and during his time with Chris Hemsworth he helped prepare him for the role Thor, optimising his nutrition to support his exercise and muscle building regime. He was an integral part of the successful training app known as CENTR by Chris Hemsworth, writing recipes, diet programs and meditations, offering subscribers a holistic wellness approach. Sergio has an international upbringing, born in Spain to a Mexican/American and Spanish Parents and growing up on a US Airforce base, has given Sergio a unique perspective on food and culture. Sergio's love for food and cooking began in his Grandfather's kitchen where he learnt the traditional cuisine of the Aragon region. At the age of 18, he set off to expand his repertoire of Spanish cuisine by training at some of the world's most prestigious restaurants such as ARZAK, Mugaritz and with Albert Adria at the iconic el Bulli restaurant in Roses, Spain. His curiosity and passion for culture eventually lead him to Kyoto, Japan where he was introduced to Kaiseki which is an exquisite form of dining that moves elegantly and poetically with the seasons.  Sergio has used his culinary and artistic experience to create beautiful and inspirational images for food books, magazines and film productions. He is currently the brand ambassador for Winning Appliances, working alongside John Winning's team on numerous culinary and creative projects. The most recent has been the opening of ORA Japanese dining and bar in Sydney's Waterloo. Always eager to embrace new opportunities, Sergio welcomes the chance to work with clients—whether they are actors preparing for a film, high-profile individuals seeking an exclusive private dinner, or those planning a special event. He has also trained numerous chefs in becoming the ultimate private chef/nutritionist for high profile families and individuals and has been creating a small team of elite chefs throughout Australia. He actively participates in restaurant consultations across Australia, Europe, and the U.S., ensuring that each culinary experience is tailored to meet the unique needs of his clients. We chat about his life changing time in Japan, intuition, mindfulness, living in his car, creativity and food, flow, Molecular gastronomy and working with the masters, the new chef, vulnerability, moving to Australia and working with Chris Hemsworth, love of music, fear, and of course food plus plenty more! Check Sergio out on: Instagram: https://www.instagram.com/sergio.perera Website: https://www.pererasergio.com/ ------------------------------------------- Follow @Funny in Failure on Instagram and Facebook https://www.instagram.com/funnyinfailure/ https://www.facebook.com/funnyinfailure/ and @Michael_Kahan on Insta & Twitter to keep up to date with the latest info. https://www.instagram.com/michael_kahan/ https://twitter.com/Michael_Kahan

Argentine born, but Ibiza based chef, Sebastian Mazzola is todays guest as he spends his summers working out of a private space close to Dalt Vila.  He used to work under head chef Albert Adria in Barcelona at the now closed 41 and explains, how as a lover of electronic music, he befriended a group of well known DJ´s  which got him starting to think about the way they fly all over the world showcasing their music and how that could also be applied to the way he creates food.  Our conversation took place when he was recently in Japan cooking on a tiny island and over the last decade, he has been travelling with his partner, through Cooking in Motion,  all over the world.  The interview took place as part of The Xarraca Journal  - Issue 4 which launches next week officially and has the theme of human connection which features a mix of fashion, sustainability, technology, regenerative practise, wellness, fiction, poetry, music, art and, of course, the progressive thinking that is so much a part of our island community. 

Legendary chef Albert Adria of "El Bulli" fame,  joins the show for rare glimpse into his creative genius. Eddie works on his Spanish chops while conducting the interview. Theme music by " The Zetas" produced by Ethan Carlson and Omar TavarezSupport the showSupport the show

Katrina Markoff is the founder and CEO of Vosges, a chocolate brand with a mission to share quality, meaningful food with the world. She began her chocolatier apprenticeship in Spain under the direction of Ferran and Albert Adria of the famed El Bulli, where she began to understand that food was a medium for transformative visceral experiences. At the encouragement of Ferran she set out on a quest directed by the signs to identify her path and reason for being in the world of good, meaningful food and embarked on a trip around the world.Tune in to this incredible episode with a badass female CEO, learn about her journey creating Vosges, and why she believes you have to let go of your ego in order to succeed as an entrepreneur.Please subscribe above to be notified of our new episodes. I put together a Free Top 10 Checklist for Every Entrepreneur.  Click here to get your copy: https://thebadassceo.com/tips-for-every-entrepreneur/ ‎To learn more about our podcast guest, click here:If you enjoy this podcast, please help support the the podcast by using the link to our sponsors and companies I use for my business.  I receive a small percentage for each sale.  Thank you so much for your support!!http://thebadassceo.com/tools/Follow us on Instagram at:https://www.instagram.com/badass.ceo/

Cette semaine, le chef multi-étoilé Alain Ducasse est l'invité du Paris des Arts. Il nous emmène découvrir quelques trésors de la collection permanente du musée du quai Branly - Jacques Chirac. Nous allons aussi au restaurant Les Ombres, à la rencontre du chef Albert Adria. Ensemble, ils nous parlent de leur projet commun, la table éphémère ADMO.

Whether it's people who overdo it with plastic surgery, or someone who spent their 15 minutes of fame when they were twelve months old, it's sad to see people desperate for attention. Topics also include Pfizer's approval from the FDA, a breast milk thief, how COVID changed the landscape of fine dining, the underutilization of scent dogs, the OnlyFans saga, and how reaching out to help a friend has brought clarity and peace into my life.

On today's episode of All in the Industry®, Shari Bayer's guest is Akhtar Nawab, chef and owner of Alta Calidad in Brooklyn, Otra Vez in New Orleans, and Prather’s on the Alley in DC; and founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country, ranging from fast-casual food halls to fine dining establishments. Akhtar is also a contributing chef of CookUnity's Creator's Club, and the author of his first cookbook, Good For You: Bold Flavors with Benefits, with Chronicle Books, to be released this month. His ‘less-is-more’ style of cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft, the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during his tenure. He has been featured in various publications including Food & Wine, Bon Appetit, and Eater, and appearances on NBC’s TODAY Show, CBS This Morning Saturday, and Food Network’s “Iron Chef America.” Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experience at Jose Andres, Albert Adria and Ferran Adria's Mercado Little Spain at Hudson Yards, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Akhtar Nawab.All in the Industry is powered by Simplecast. 

I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.—Chef Ferran AdriàWhen I was a young man I wanted to be a chef. Food always fascinated me. I loved to taste it, I loved to cook it, and I loved—well, before the rise of food porn, I loved to read about food, talk about food, and watch people prepare it. When other kids were watching The Price Is Right on days home sick from school, I watched The Frugal Gourmet, Yan Can Cook, and shows featuring Julia Child, TV's cooking matriarch. Combine this passion with an over-encouraging mother and an Italian grandmother who made a mean Sunday gravy, and you have all the makings of a future chef. I followed my passion diligently, even at a young age, constantly experimenting and honing my craft. Then, opportunity knocked: close friends of my mother were friendly with Wolfgang Puck (thank you, Ron and Nancy), and encouraged me to write to him to apply for a culinary stage my junior year of high school. I followed her advice, and a few months later, during summer break, I headed to Los Angeles to work in the kitchen at Wolfgang's original restaurant, Spago, on the Sunset Strip. After a couple of bumps in the road (including not knowing that chefs brought their own knives to work), I hit my stride and began the daily grind that is working in a professional kitchen.The backbone of modern kitchens is formed by immigrants (many illegal), who are highly skilled cooks but willing to work for the wages that give restaurants the possibility of making a profit, and young culinary students willing to work for next to nothing to learn their craft. I spent months chopping fruits, vegetables, herbs, and spices, occasionally worked on meats or fish, and, when I was lucky, got to prepare a staff meal. The experience was magical. I still remember the smells, the tastes, and even the first time I ever got drunk—with the staff—and spent the next morning in the bathroom throwing up when I wasn't chopping jalapeños while the staff cheered me on. I rubbed my bloodshot eyes with the same hands I used to chop the jalapeños—and let's just say it was a painful mistake I never made again.After a couple of months, just as I was getting the hang of it, I had to leave. School was starting, I had a girlfriend back in New York, and it was my senior year of high school. I remember returning and being really stoked about cooking, but I was also no longer in the kitchen. While Wolfgang wrote me a college recommendation and I got accepted to Cornell, I also got back into the regular life of a teenager. And the further I drifted from the energy of that kitchen, the more I convinced myself I would be wasting my talents as a chef. Why should I be a manual laborer when I could use my Ivy League degree to become a wealthy businessman? Most chefs made an hourly wage, and I would probably have to spend many years struggling. So I abandoned my dream and pursued the business side of hospitality. While the decision worked out well for me professionally, I can say without question that not pursuing a career in the kitchen is a decision I continue to regret.While in general I don't believe in regret, I keep it alive in my consciousness in this case as a reminder that I made a decision for the wrong reasons. I wasn't willing to sacrifice my short-term comfort to pursue the purest form of my purpose. I didn't recognize or accept that I couldn't start at the top; my ego got in the way, as it does for many of us. If Mark Zuckerberg can start Facebook and be the CEO, isn't anything less a failure? After all, that's what the media sells us. We've discussed the error in this kind of thinking, but at the time, I was blissfully unaware of it, and it cost me—maybe not financially, but in many other ways.

Katie Button is at the helm of two restaurants in Asheville, North Carolina - the lively and authentic Spanish experience at Cúrate, the nationally-acclaimed tapas restaurant, and Button & Co. Bagels, influenced by Katie's upbringing in New Jersey. Chef Katie took a winding road to open her restaurants in Asheville, first pursuing science degrees at Cornell and earning her master's degree in biomedical engineering in Paris. Realizing that a life in Science wasn't for her, she changed course to the culinary field, starting as a server at one of Jose Andres' restaurants in Washington DC, volunteering on her days off to work at his avante garde restautant minibar to help prep in their kitchen, since she didn't have any professional cooking experience. Being in the kitchen made her realize that it was the place she wanted to be most, so from there, she got a position in the kitchen at New York's Jean-Georges in their pastry kitchen as an intern. From there, she moved out LA to work at The Bazaar by José Andrés, and that following Summer, she landed a postion in the pastry kitchen at elBulli, Chef Ferran and Albert Adria's legendary 3 michelin star restaurant in Spain. It was there that she met her husband Felix, and together they moved to Asheville to open a restaurant with her parents, where they eventually opened Cúrate in 2011. The classic Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times, and earning status as a nominee for the James Beard Foundation's Rising Star Chef award in 2014, semi-finalist for Best Chefs in America in 2015 and a nominee for Best Chef Southeast 2018 and 2019.

Follow Genevieve on Twitter @genferrari and Instagram @genachavelaThe book we talked about was On Writing by Stephen King. Shows mentioned were Cooked with Michael Polan and Chef’s Table (Nancy Silverton from La Brea Bakery, Christina Tosi from Milk Bar, Albert Adria from El Bulli). Ezra Meeker is the Oregon Trail pioneer mentioned. Other books mentioned were The Savage Detectives by Roberto Bolano. More books/stories by Stephen King we talked about were The Stand, Four Past Midnight, Graveyard Shift, The Ballad of the Flexible Bullet, Misery, and Carrie.

This week on Let's Talk About Chef we try to pull back the curtain on the wizard that is Chef Ferran Adria. His life is a constant reminder that failing is a lot of time a good thing. Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every ThursdayLet's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of the get your podcasts.If you want to write to the show you can email us at letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarkeHave a great service, and have a great week.

This episode begins with a bit of bad news. Rich & Matt recently auditioned for a nation-wide Dell computer commercial. They were in the running but at the last minute they were turned down because they were too straight! Cant make this up, folks.From here, the Rogues move into a new wine label APP, Living Wine Labels. Interesting but gimmicky & the APP needs to have better "juice" behind it. Perhaps some craft spirits?Main focus of this weeks podcast celebrates chefs José Andrés & Albert Adria's new Mercado, Little Spain. We arrived as guests of wine importer, writer and Spanish culinary expert, Gerry Dawes. Eater New York "The result is a 35,000-square-foot food hall with three full-service restaurants; tapas, wine, and cocktail bars; a coffee shop; nearly a dozen food stalls; and three shops selling flowers, dry goods, and souvenirs. Most products ranging from the cured Ibérico hams to the flour used to make churros will be directly imported from Spain, Lopez stresses. And they include ingredients from all corners of Spanish cuisine, not one region neglected." This concept is absolutely amazing and definitely hits all the senses! A must visit in NYC.We close with another trend building momentum in the US. Tinned seafood. Although this is popular in many countries, including Spain. It's relatively new to the US. We visited three establishments highlighting "tins". Began with a visit to Angelicas in Buffalo, NY Haley Henry wine bar, Boston. Mercado Little Spain is also on board with Tins. Jose Andres imports his own & sells a variety at the the market place.

The Cogill’s welcome the return of the series “Chef’s Table” on Netflix highlighting Chef Cristina Martinez of the acclaimed Philadelphia Mexican restaurant, “South Philly Barbacoa,” and one of the leaders of Spain’s culinary avant-garde scene, Albert Adria, formerly of "El Bulli.” Wine expert, Hayley Hamilton Cogill, pairs Adria's culinary brilliance with one of her wine travel highlights, recalling a trip to Spain hunting for tuffles and drinking the wines of Beronia and Secastilla Film Critic, Gary Cogill, says “Free Solo” is a thrilling, Oscar contending film about an attempt to climb the face of El Capitan in Yosemite without ropes. Hayley takes us to the high altitude terrain of Alto Adige, Italy where spectacular wines are grown on soaring slopes at high elevations at the base of the Dolomite Mountains

He has lived in the shadow of his brother most of his life, and now he is building an empire of his own. For decades, when people thought of El Bulli, it was synonymous with Ferran Adria. But those who knew the inner workings of that project were well aware that it was Albert who was responsible for its success all along.

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

 JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.  JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Tartare cafe + Wine Bar. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers. JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge - two-day global convention that takes place annually in Galway city, Ireland. The third Food On The Edge is taking place on the 22nd and 23rd of October 2018. A coming together of international chefs to listen, talk and debate about the future of food in our industry and on our planet, previous speakers have included Elena Arzak, Albert Adria, Massimo Bottura and many, many more visionary, change-promoting chefs. 

On today's episode of THE FOOD SEEN, we travel through the food world with John Sconzo (docsconz.com). If you've been to any chef's event (e.g. StarChefs, Madrid Fusion, Bocuse D'Or) you've probably met the guy behind the lens, who's dined at half of the World's Fifty Best Restaurants, and who's affectionately know as "Doc". Sconzo grew up in Brooklyn, NY, eschewing foods like onions, mushrooms and cheese, the turning point, an online forum in 2003 called eGullet, and an opinionated, but not self-important, a community of foodies. This gave Sconzo the culinary voice he was longing to have. Though he's really an anesthesiologist, hence "Doc", food has always been his medicine. Now he takes groups of adventurous eaters to New Orleans, New York City, Italy and Barcelona, for intimate insider tours with renowned chefs like Massimo Bottura and Albert Adria. Check out www.docsconztravel.com for more of Doc's culinary travels, and to join in on the food fun!

Ferran Adria has been named the world's greatest chef because of his restaurant ElBulli which was named the #1 restaurant in the world more than any other in history. In this episode, we will share the insights on his unique approach to creativity, inspiration, and more that I got as one of the few outsiders ever allowed to visit Ferran at his private workshop in Barcelona.SHOW NOTES:http://thecrazy1.com/episode-15-creativity-my-conversation-with-ferran-adria-the-worlds-greatest-chef/ FOLLOW THE CRAZY ONE:Twitter, Instagram, LinkedIn, Facebook