Podcasts about amass restaurant

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade.  We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palmer as one of his inspirations (Matt still wore black socks after Charlie drilled it into him), jumping on at NOMA in 2005 only a year after it had been opened and running with 5 chefs before opening up AMASS in a deserted industrial looking complex. Matt's proudest achievements has been creating an ego free kitchen filled with universal contributions from all team members, running the restaurants farm to a synergetic level with the menu, developing new sustainable practices that hadn't been thought of (like using melted down candles to fill egg cartons and use them as fire starters for the Barbeque). Being in this place and driving forward with a simple ethos, has led Matt Orlando on a path driven to creating a world where you can operate under the word “responsible” and actually mean it. It's an inspiring chat filled with raw reflections of his time cooking at some of the worlds best restaurants, his humbling experiences as a young chef de partie (“those fucking potato chips”) for Charlie Palmer, we check out the restaurant farm and talk about where everything is heading to next. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. NOTE: Matt and I did this interview in late September 2022. In November 2022, AMASS restaurant announced its closure, effective immediately. Music by Roots Hospitality with samples from artist Ill Kitchen.

Bentornati ad una nuova stagione di Pan Podcast! La prima ospite è Erica Parrino, FOH a Amass Restaurant a Copenhagen e mia carissima amica "di computer". Con Erica abbiamo parlato del suo rapporto con il pane, del suo lavoro e di come sia il pane a Copenhagen, di comunicazione e di molto altro! Alla fine della puntata Erica ci ha anche deliziato con un buonissimo menù per la sua ultima cena con abbinamento di vino! Ha consigliato anche delle letture: ***nella puntata parliamo di Murakami, in realtà Erica si riferiva a Banana Yoshimoto "Kitchen" e "Le divoratrici" di Lara Williams Potete trovare Erica su IG: @e_ry Amass Restaurant su IG: @amassrestaurant Grazie mille per l'ascolto e ci vediamo lunedì prossimo! Io sono Beatrice, mi potete contattare su IG @beaazzolina_brod o via email (bea.azzolina@gmail.com)

In this episode, Jp speaks with Matt Orlando from Amass Restaurant in Copenhagen. 

Watch the video: https://bit.ly/GKxMO Matt Orlandohttps://www.instagram.com/amassmo/Amass Restaurant:https://amassrestaurant.com/https://www.instagram.com/amassrestaurant/ Produced by: Sunde Mediahttps://sundemedia.dk/https://www.linkedin.com/company/sunde-media/Special thanks to Frank Management

In episode 9 Cody chats with long time friend and head chef and owner of Amass Restaurant, Matthew Orlando, about responsible cooking and what the restaurant industry looks like in the times of Covid-19. Matt Orlando was born February 7, 1977 and raised in Encinitas, California. After working through the kitchens of San Diego, he decided to make the move to New York City, where he worked at Charlie Palmer’s Auerole for two years, before landing a position at Eric Ripert’s three-starred Michelin restaurant, Le Bernardin. After realizing his need to further refine his cooking skills, Matt moved to England to work both at Raymond Blanc’s two- starred Michelin restaurant, Le Manoir aux Quat’Saisons and Heston Blumenthal’s three- starred Michelin restaurant, The Fat Duck.It was while working at The Fat Duck that Matt met René Redzepi, owner and head chef of Noma in Copenhagen, Denmark. This chance meeting led to a two-year Sous Chef position at Noma, before Matt returned to New York City to take a Sous Chef position at Thomas Keller’s three-starred Michelin restaurant, Per Se. After three years at Per Se, René asked Matt to return to take the reigns as Noma’s first Chef de Cuisine.After working at Noma for two-and-a-half years, Matt felt the time was right to build his dream project. In July 2013, he opened Amass on the waterfront of the former industrial area of Refshaleøen, Copenhagen. A restaurant that has come to prove that modern gastronomy and hospitality can go hand in hand with sustainability. As a testament to this ethos, Matt also proceeded to get his restaurant organically certified in 2016, ensuring 90 - 100% of the food and beverages served at Amass are organic and free of pesticides. Matt seeks inspiration in the by-products his kitchen produces; creating unique and exciting flavors, whilst drastically reducing the restaurant’s carbon footprint and always with deliciousness as the driving force behind his work.In January of 2019 Matt proceeded to open another dream project just a couple of 100 meters from Amass. Broaden & Build is a craft brewery, casual restaurant and bar, operating under the same mindset as Amass, while trying to create a symbiotic relationship between the beer and food brewed and served on site.AMASSRESTAURANT.COMFollow Matthew on Instagram Find out more about AMASS by visiting their website amassrestaurant.com & Find AMASS on Instagram -You can follow us on Instagram, Twitter, and Facebook The best way to support We Are The Stigma is by leaving us a five-star review! As always share with others, and reach out if you’d like to share your story https://wearethestigma.com/be-a-guest-on-our-show/-You can follow Cody’s spiritual journey here on YouTube!Thanks for listening!! xox

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. We discuss his point of view on sustainability and what it means to be a responsible restaurant.

Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Today the restaurant’s food and ingredients are 90% organic. Food waste has been reduced by 75% since they started in 2013 and their annual water consumption is down by 5,200 liters. The restaurant’s facilities also include a garden with 80 varieties of plants and an aquaponic farming system. A Native New Zealander, Kim Wejendorp was the Sous Chef at Amass Restaurant in Copenhagen before becoming their head of R&D. In this conversation, we talk about how they undertook the sustainable transition, the creative process that produces a zero waste kitchen, and what kind of partners and innovations they are looking to partner with.

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” Episode from the 2019 Philly Chef Conference, which took place from March 9-11 at Drexel University in Philadelphia. Shari chats with Mike Traud, the conference founder and event chair, plus, shares interviews with two of Copenhagen’s most respected chefs and restaurateurs, Matt Orlando of Amass Restaurant, and Kristian Baumann of 108 and The Corner. Today's show also features Shari's PR tip, and Solo Dining experience at Hop Sing Laundromat in Philadelphia. 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®! Photo courtesy of All in the Industry. All in the Industry is powered by Simplecast.

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

Matt Orlando is the head chef and founder of Amass restaurant in Copenhagen's Refshalevej neighborhood, a somewhat secluded post industrial part of the city that you can choose to arrive to by public ferry. Orlando opened Amass in 2013, which is a relatively short distance from both locations of Noma, where Orlando previously worked. It turns out he actually spent two periods at Noma. His first post was sous chef in the mid 2000s, but he departed briefly for New York with his wife – who's Danish – to take an opportunity as Sous Chef at Thomas Keller's Per Se. Longing to return to Denmark, he got a call from Rene Redzepi after a couple of years in New York asking him to serve as NOMA's first executive chef, a post he accepted and kept for three years prior to leaving to start his own restaurant down the street, an endeavor Redzepi was characteristically enthusiastic and encouraging of. The result was Amass, a fine dining establishment located in a sprawling industrial warehouse covered in curated grafiti and proudly blasting often obscure and sometimes aggressive hip hop. The juxtaposed restaurant is an extension of the chef himself, a San Diego native who grew up skateboarding and skiing amidst the graffiti'd culture of bay area hip hop legends Hieroglyphics before taking up a distinguished career in fine dining. Chef Matt's Shift List Hieroglyphics - "You Never Knew" A$AP Mob Feat. Wiz Khalifa - "Molly" GZA - "When The Fat Lady Sings (Madlib Remix)" Mungo's Hi-Fi - "Scrub a Dub Style (Prince Fatty Mix) Gentlemen's Dub Club - "High Grade" Tool - "Sober" Chef Matt's Shit List Rasmus Seebach - "Lidt I Fem" Arcade Fire - "Wake Up" Amass Restaurant: http://amassrestaurant.com Amass Restaurant's Spotify Playlists: https://spoti.fi/2Pa8q9w Theme Song: Jamie Drake - "Wonder"

WEBSITE - http://dianahenry.co.uk/ LINK TO STELLA MAGAZINE COLUMN - https://www.telegraph.co.uk/authors/diana-henry/ PODCAST FOR TELEGRAPH - https://itunes.apple.com/gb/podcast/diana-henrys-at-the-kitchen-table/id1314913102?mt=2 THE PARIS REVIEW PODCAST - https://www.theparisreview.org/podcast TODD RUNDGEN - https://en.wikipedia.org/wiki/Todd_Rundgren LAURA EDWARDS - http://lauraedwards.net/ STEPHEN HARRIS, THE SPORTMAN - http://thesportsmanseasalter.co.uk/ THE WHITE RABBIT - http://whiterabbitmoscow.ru/en/ AMASS RESTAURANT - https://amassrestaurant.com/team/ SALAD OLIVIER - https://en.wikipedia.org/wiki/Olivier_salad

On this episode we talk to Cosimo Sorrentino and Jeff Weiderkehr, co-owner and brewer of Burning Beard in El Cajon. On this episode Jake and Leah find out about the big move to Copenhagen to brew for Amass Restaurant as well as  a possible collaboration between Burning Beard and himself. We get DEEP into some local beer philosophy as well as have Cosimo drink hazy beers which he’s not a huge fan of regularly. Thanks buckaroos!