Podcast appearances and mentions of aliya leekong

On this episode of Magical Moments Jill interviews Aliya LeeKong! Aliya is a Chef, Cookbook Author, Television Personality and Mother with a passion for bringing global and socially conscious foods, spices, and traditions into everyday cooking and eating.She has been a guest chef on The Today Show. She has been a judge on Food Networkshows Kitchen Casino, Beat Bobby Flay, and Worst Cooks in America: Celebrity Edition, aculinary expert on MSNBC's Morning Joe, and has been widely covered in publications likeFood & Wine, Vogue India, Shape, Oprah, Eater, and Food Republic. Aliya is extremelypassionate about culture and it's influence. She is a first generation American whose parentsare Tanzanian and Indo-Pakistani immigrants, which has molded her multi dimensional insightinto cooking through a lens that layered culture upon culture.Aliya is passionate about translating her maternal experiences into culinary adventures in thekitchen, which inspired her to create a children's app, Issa's Edible AdventuresTM.I met Aliya years ago at JILL LINDSEY and instantly felt a beautiful bond to her! We actually did a supper club in 2015 and have stayed close through the years! I have watched your daughters grow and you have always been such a huge supporter of the JL community! Stay tuned for our supper club with Aliya in the future and have the MOST MAGICAL DAY!XOXOXO! 

Aliya LeeKong is a Chef, Cookbook Author, Television Personality and Mother with a passion for bringing global and socially conscious foods, spices, and traditions into everyday cooking and eating. She is currently Chief Culinary Officer for RealEats, a food tech platform that makes it simple for consumers to access and enjoy a variety of real food. Rashad Jennings is a former NFL running back who played for the Giants, Raiders, and Raiders. And in 2017 Rashad was crowned the Champion of the hit ABC competition program “Dancing with the Stars”. He also runs the Rashad Jennings Foundation with the mission to inspire youth by making education fun, providing mentorship for individual success and promotion of health & fitness nationwide. Get ready as we talk family, food, entertainment, and sports right here on the Roman Gabriel Show.

Former NFL Running back Rashad Jennings and Celebrity Chef Aliya Leekong join host Alex Monaco to talk Food, Football & RealEats.com. Rashad also touches on his time on Dancing with the Stars, what it was like to be a New York Giant, and even hooks me up as well as Aliya with a GENTLEMEN tip! Please rate and subscribe the Podcast if you enjoyed it! Follow Alex on Instagram and Twitter! IG: @alexmonaco Twitter: @Alex__Monaco

From Radio Row at Super Bowl LIV in Miami, former NFL Running Back and Dancing with the Stars Champion Rashad Jennings, and Celebrity Chef Aliya LeeKong discuss advancing diversity & inclusion in their respective fields. Plus, their partnership through RealEats to promote health & wellness,

Armed with a prestigious MBA, Aliya was on track to be a successful banker on Wall Street when she decided to leave her coveted job and trained at the International Culinary Center.    She now calls herself a Chef, Cookbook Author, Television Personality, Mother and (now!) App Developer with a passion for bringing global and socially conscious foods, spices, and traditions into everyday cooking and eating   Aliya has traveled to many different countries to learn food traditions, and worked in a number of restaurants around New York City including Jean Georges and Per Se.   Aliya has worked at a number of restaurants around NYC including Junoon (which won a Michelin Star!) before writing her first cookbook, Exotic Table - Flavors, Inspiration, and Recipes from Around the World – to Your Kitchen (named “Best of the Best” by Food & Wine magazine in 2014).     Aliya has been a guest chef on NBC’s Today Show, a judge on Food Network shows Kitchen Casino, Beat Bobby Flay, and Worst Cooks in America: Celebrity Edition, a culinary expert on MSNBC’s Morning Joe, and has been widely covered in publications like Food & Wine, Vogue India, Shape, Oprah, Eater, and Food Republic.     Aliya is now Head of Culinary for RealEats.  In this episode, Aliya shares how she made the decision to leave her corporate job, the challenges she faced, how she overcame them, how she created a niche for herself, and advice to other creatives looking to make a career switch.    Learn more at: aliyaleekong.com     Key Questions answered by Aliya LeeKong How Aliya’s creative journey began How Aliya transitioned from Corporate America to Culinary How to know if it’s the right move How Aliya was able to find success quickly in her new career How Aliya gets closer to her goals How Aliya differentiates herself in her industry   Aliya LeeKong Discusses: How to leave your full-time job to pursue your creative passion Finding your niche and showcasing yourself Taking risks Following your dreams Her parent’s reaction to her leaving a 6-figure job Diversifying her creative talents and launching an app Advice to other creatives looking to make a career switch Challenges Aliya has faced as a woman of color and how she overcomes them Why Aliya decided to launch an app Importance of pivoting     Listen on Apple Podcasts, Soundcloud, Stitcher, Spotify, and Google Play   Click here to subscribe via RSS feed (non-iTunes feed): https://funnybrowngirl.libsyn.com/rss Announcements If you’re looking for a community of supportive creatives to elevate your journey to the next level, join me here: http://funnybrowngirl.com/subscribe Social Media Info Connect on Instagram:   Aliya LeeKong - @aliyaleekong FunnyBrownGirl – @funnybrowngirl Connect on Facebook:   Aliya LeeKong: https://www.facebook.com/aliyaleekong FunnyBrownGirl – https://www.facebook.com/FunnyBrownGirl/ Connect on Twitter: Aliya LeeKong: http://www.twitter.com/aliyaleekong Shereen Kassam: twitter.com/funnybrowngirl Connect on YouTube: Shereen Kassam: https://www.youtube.com/c/FunnyBrownGirl Connect via Email Shereen Kassam – info@funnybrowngirl.com   #CreativeBreakthroughPodcast

On this introductory episode of Radiance and Rosé, your hosts Joy Pratcher and Aliya LeeKong introduce themselves and discuss why they’re starting an aging and beauty podcast.  They discuss topics and how they’re not going down without a fight!

  US- Aliya: On this episode of Unexpected Success, Aliya LeeKong- chef, strategist, former banker and now creator of a children’s app- Issa’s Edible Adventures, joins us to discuss her entrepreneurial path and how she has been able to pivot and reinvent herself.

On the debut episode of Food Without Borders, host Sari Kamin sat down with chef and cookbook author, Aliya LeeKong. Aliya is the author of "Exotic Table: Flavors, Inspiration, and Recipes from Around the World--to Your Kitchen." She grew up in a Tanzanian and Indo-Pakistani household and has traveled the globe, learning about people from different backgrounds by tasting their food and cooking in their homes. Immigrant cuisine has always inspired Aliya's recipes, but since Trump's election, she has made it her mission to think about food as resistance. Through her #bannedfood series, Aliya is able to show solidarity for the people living in the countries targeted by Trump's executive order and educate others though food.

Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat in the comments below. Or share the extraordinary lengths you’ve gone to in catering to the dietary restrictions of your friends and family. Here’s what three chefs and one caterer had to say about the subject. “I grew up in Maryland and on our way to the beach every year, we would see the poultry farms, or some of them, and they just really disgusted me,” confessed Jacques Gautier, the chef and owner of the Brooklyn restaurants Palo Santo and Fort Reno. “That was the one thing that led me as a teenager to become a vegetarian.” He’s no longer a vegetarian, but he still makes it a point to stay away from brands like Perdue or Tyson — all because of that childhood memory. This year, he’s hosting Thanksgiving at his restaurants, where he’ll serve heritage turkeys raised on small farms. When it comes to the sweet stuff, Chef Peter Berley, the author of The Flexitarian Table, draws the line at refined sugar. “I avoid white sugar because it has disastrous effects on the body,” he said. “Really — it’s something that I’m pretty adamant about. And so I replace it with natural sweeteners that are loaded with minerals and also are whole foods, such as maple syrup. I like maple syrup a lot and one of the reasons I why love it is because of the Maillard reaction, which creates a synergized form of umami, which is the fifth taste, which is the experience of something yummy.” Berley added that sweet potatoes are one of the few vegetables that have naturally occurring umami, so adding maple syrup to your sweet potato casserole will make it doubly delicious. For those who avoid dairy, Aliya Leekong, a chef at the restaurant Junoon and author of the cookbook Exotic Table, has several suggestions on how to replace the flavor of butter with other vegan ingredients. “I think you could easily replace flavors like butter in your cooking using just great market vegetables, aromatics like shallots and garlic,” she said. “Nuts add depth of flavor and fat to a dish. And just bright herbs like parsley and mint and cilantro can really sort of round out a dish, and you don’t really need a butter.” Leekong says the only thing she tries to avoid are processed foods. Liz Neumark, the CEO of the catering company Great Performances, has a longer list of foods she doesn’t eat. Neumark stays away from dairy, meat, and octopus. She took the octopus off of all of the menus at Great Performances after reading articles about how smart and sentient they are. This Thanksgiving, Neumark will be in Israel, where she’ll celebrate Hanukkah, too. The rare overlap of the two holidays won’t happen again until 2070. But there’s one vegan and vegetarian Hanukkah food that Neumark would like to see every Thanksgiving. “There’s no reason to think that latke couldn’t be a part of Thanksgiving tradition in general because it’s a great seasonal vegetable that really complements everything else that you’re eating,’ she said. “And you can really have fun with them because you can make them out of potatoes, you can make them out of sweet potatoes, you can make them with carrots, zucchini. You can do them so many different ways.” So sometimes it just takes a little creativity and merging of cultures to find foods that everyone can enjoy this Thanksgiving. And remember, if you have dietary restrictions, one great way to work around that is to bring a dish that everyone can eat. Who knows? You might just make a dairy-free, nut-free, gluten-free convert out of your friends. If you’re still scouting for a side dish for Thanksgiving, try chef Einat Admony’s award-winning latke recipe below. Or check out chef Peter Berley’s recipe for Roasted Pumpkin with Quinoa Stuffing. Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauceby Einat Admony, chef and owner of Balaboosta and Taïm 1 cup grated potato 1 cup grated yams 1 cup grated carrot 1 1/2 cup grated onion (after having the liquid squeezed out) 1/2 cup grated peeled granny smith apple 1 egg 1 tbs chopped thyme 4 tbs AP flour 1 tbs salt Pinch black pepper Pinch sugar Canola oil Method: Mix all in a mixing bowl. Heat up sauté pan with 1/2" oil. When the oil is hot, around 370 degrees, create a 2-inch patties and fried them on both sides until they are golden brown. For the yogurt sauce: Simply mix chopped preserved lemons with enough honey to balance out the bitterness. Gently fold in plain yogurt until you have a homogeneous mixture. You can add turmeric for color if you wish. Season with salt and pepper. Dollop on your lovely little latkes and let the holiday feasting begin!

This week on Eat Your Words, Chef Aliya LeeKong joins us via phone to talk to us about her latest book, Exotic Table: Flavors, inspiration, and recipies from around the world–to your kitchen. Known as the professional home cook, Aliya talks to us about being respectful to traditional cooking, and influencing certain techniques and ingredients into your personal recipes. Although a classically trained chef, having spent time in the kitchens of Jean Georges, Devi, and Per Se and now a Chef and Culinary Creative Director at Junoon in New York City, her love of cooking begins in the home – creating surprising and delicious dishes for my family and friends. Wondering how to put some exotic influences into your home cooking? Interested in a Mexican chocolate loaf cake, a fresh pomegranate molasses, or an amazing chicken & biscuits? Tune-in to learn more about these recipes, and the book itself! This program has been sponsored by Whole Foods Market. Thanks to The California Honeydrops for today’s music. “I think food tastes different in different hands, and I think my mom’s cooking carries the most comfort.” [5:03] “There’s a moving away from really technical cuisine, to more casual. You’re seeing a lot of chefs wanting to open something small and represent something they love to eat.” [25:10] — Aliya LeeKong on Eat Your Words

On today's THE FOOD SEEN, Aliya LeeKong brings her multi-national home (Indo-Pakistani, Tanzanian, Trinidad, Hong Kong) to the forefront through her video series, Exotic Table. Though she travels to far off lands like Turkey, Goa, and South Africa, she also finds flavor inspiration here Staten Island where a band of grandmothers run the kitchen at Enoteca Maria. Aliya is also the Culinary Creative Director at Junoon, a restaurant highlighting South Asian cuisine, where she blends spices as she does cultures. This episode was sponsored by Fairway Market.