Podcasts about america cia

Send us a textJoin us for an illuminating conversation with the extraordinary Chef Lance Nitahara as he takes us on a personal culinary journey from the tropical shores of Oahu to the esteemed Culinary Institute of America (CIA) and beyond. Discover how Chef Lance masterfully marries his Hawaiian heritage with classical culinary traditions, transforming these influences into an innovative approach that has earned him global acclaim. In this episode, we also welcome Pooch Rivera, who spices up the dialogue with creative dishes like an Asian-inspired Reuben and lamb fajitas, crafted using versatile Aussie Select products.Chef Lance shares the thrill and pressure of competing in high-stakes culinary events, drawing deeply from his Hawaiian roots to showcase unique flavors despite logistical challenges such as sourcing authentic ingredients. Amid the cultural shifts he experienced moving from Hawaii to the CIA, Chef Lance discusses not only the culinary adjustments but also the strategic mindset required to excel in competitions. His approach to coaching emphasizes rigorous practice, a philosophy that has empowered many of his students, including the promising Sechan Park from South Korea.As we navigate the intricate world of culinary education, Chef Lance provides valuable insights into the merits of both formal culinary degrees and hands-on apprenticeships. Explore the diverse career paths now available in the food industry, from research and development to institutional cuisine, reflecting on the growth and expanded educational offerings at the CIA. Despite the digital age and social media's pervasive influence, Chef Lance remains largely offline, choosing quality interactions over quantity. Join us in this engaging episode and look forward to our planned reunion at NAFEM for the U.S. Culinary Open for more enriching stories from Chef Nitahara's culinary odyssey. Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

John and Jeni keep it simple and pick one book a piece this time. Here are the books covered: Ham: An Obsession with the Hindquarter by Bruce Weinstein (Author), Mark Scarbrough (Author), Marcus Nilsson (Photographer) Ham: An Obsession with the Hindquarter: Weinstein, Bruce, Scarbrough, Mark, Nilsson, Marcus: 9781584798323: Amazon.com: Books The Professional Chef 10th Edition by The Culinary Institute of America (CIA) (Author)   The Professional Chef: The Culinary Institute of America (CIA): 9781119490951: Amazon.com: Books     Don't actually buy these books off of Amazon, look them up, write it down and go to your local bookstore and get them. You'll be happy you did.  Thanks for llistening!!!

Welcome to The FreeMind Podcast, where authenticity reigns and real-time connection unfolds. This isn't your average podcast—there are no scripts, no prep meetings, and no agendas. Just genuine, unfiltered conversations captured on camera, making it one of the realest experiences on the internet. In this episode of The FreeMind Podcast, Nate Fochtman engages with Victor Gielisse, a seasoned culinary expert with a rich history in global culinary practices and education. Victor shares his extensive journey from apprenticeships in the Netherlands to influential roles at the Culinary Institute of America (CIA). They delve into the evolution of the culinary industry, the impact of COVID-19 on hospitality, and innovative approaches to culinary education. Victor also discusses the importance of continuous learning, workforce development, and the strategic growth of CIA's programs. Tune in to gain valuable insights into the challenges and opportunities in the culinary world as articulated by a veteran in the field.The FreeMind Podcast is brought to you by The FreeMind Group.  The FreeMind Podcast: a compelling journey into the minds of the most resilient and visionary founders and leaders of our time. Hosted by Nate Fochtman, this podcast shines a light on the unwavering grit and determination it takes to transform bold dreams into reality. Each episode is a deep dive into the stories of those who dare to dream big and refuse to give up, offering listeners not just inspiration, but a roadmap to achieving their own lofty goals.From tech innovators to social entrepreneurs, our guests share the challenges they've faced, the setbacks they've overcome, and the pivotal moments that have shaped their paths. The FreeMind Podcast is more than just a series of conversations; it's a source of motivation for anyone looking to leave a mark on the world. Tune in to discover the perseverance and passion required to lead and succeed in today's dynamic landscape.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-freemind-podcast-unveiling-the-grit-behind-innovation-and-leadership--5189978/support.

Andrew Wilkinson is Seafood Specialist and Chef Director of Research and Development at North Coast Seafoods. He is a chef with a deep love for fresh ingredients and a passion for creating exciting, delicious food for people to enjoy every day. He developed this passion from a young age, working on the lobster docks in Maine and watching his mother cook traditional New England meals. Wilkinson is a graduate of the prestigious Culinary Institute of America (CIA) and has extensive international experience, having worked in Germany and Japan. He has also served on the US Culinary Olympic Team. Throughout his career, Wilkinson has worked as a chef and partner at Skipjack's Restaurant Group and as the executive chef of the Rainbow Room in New York City. Currently, he is on a mission to promote healthy eating for children by introducing sustainable seafood options, including seaweed, to school menus. He believes that seaweed is a healthy and underutilized ingredient, and is always looking for innovative ways to incorporate it into his dishes. * Check out ⁠⁠Inside Seaweed Newsletter⁠⁠! Just one short email per month, no spam and you can cancel at any time. Would you like to get a super short email from me every month, with three actionable insights for your seaweed business? I will search the seaweed industry for the most important lessons, the most useful conclusions and relevant actions, condensed into a half page that I will share with you, each month. It's easy to sign up and just as easy to cancel. If you'd like to give it a try, head over to ⁠⁠insideseaweed.com ⁠⁠ * 00:00 - Intro 00:18 - Chef Andrew Wilkinson's Background 00:51 - Availability of Episode on Video 01:24 - How the Host and Andrew Met 02:03 - The Role of Chefs at Kelp Conferences 03:06 - Andrew's First Encounter with Seaweed 04:13 - Andrew's Mission with North Coast Seafoods 05:20 - The Turning Point for Andrew's Kelp Journey 06:43 - Andrew's Previous Work with Non-Mainstream Ingredients 08:49 - The Plan for Kelp Development During COVID 11:09 - Making Kelp the Centre of the Plate 13:52 - The Development Process for Kelp Products 15:14 - The Importance of Making Kelp Centre of Plate 16:39 - Team Involvement in Kelp Product Development 18:10 - Lessons Learned from Product Development Phase 19:57 - Choosing the Burger as the Main Product 20:50 - The Formula for Kelp Meatballs and Burgers 22:29 - The Role of Schools in Kelp Product Adoption 24:08 - The Story Behind Choosing the Burger 25:01 - Differences in Formulas for School Products 26:29 - Challenges of Working with Schools 27:59 - Regulations Around Using Kelp in Food 30:29 - The Role of Taste, Health, and Environment in Product Success 32:12 - The Role of Chefs in Championing Seaweed 35:40 - The Importance of Storytelling in Marketing Seaweed 37:09 - Educational Collaboration in Schools 39:57 - The Impact of the Green Plate Club 42:33 - The Future of Kelp Products and Education 44:01 - The Role of Chefs in Seaweed Innovation 46:16 - The Importance of Marketing and Storytelling 49:09 - Andrew's Future Plans and Ambitions 52:08 - Potential for Other Underutilized Seaweed Species 54:43 - Closing Remarks and Invitation to Try Kelp Meatballs * Useful Links: Andrew Wilkinson on ⁠LinkedIn⁠ North Coast Seafoods: ⁠Website⁠, ⁠LinkedIn⁠, Instagram, Twitter, Facebook and YouTube * Get in touch on ⁠⁠LinkedIn⁠⁠, ⁠⁠Twitter⁠⁠, or by emailing me directly at fed@insideseaweed.com - Please send in your feedback: what do you want to hear more or less of? any suggestions? Would love to hear what you think!

Pearl and the Culinary Institute of America (CIA) have enriched the culinary scene and the community of San Antonio with their commitment to craft and innovation. In this episode we interview Mike Joergenson of Pearl and April Goess of the CIA's San Antonio Campus. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the From The Hart Podcast, we dive into the inspiring story of Bill Bracken, Founder and Culinary Director of Bracken's Kitchen. Bill is a nationally renowned chef with a 35-year culinary career, who has garnered numerous awards and critical acclaim. Despite his success, Bill remains grounded, hailing from humble beginnings in Wathena, Kansas. From a young age, Bill developed a passion for food while cooking with his mother and grandmothers. This love for cooking led him to pursue a career as a chef. Bill's culinary approach is rooted in his straightforward Midwestern roots, prioritizing freshness and flavor in his cuisine. After starting as a dishwasher in a local diner, Bill's talent and dedication propelled him to become a chef by the age of 13. He attended culinary school and eventually won a scholarship to the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. His career flourished as he worked his way up to executive sous chef at the Mandalay Four Seasons Hotel in Dallas and later joined The Peninsula Beverly Hills as executive chef. In 2013, Bill made a remarkable career shift. He founded Bracken's Kitchen, a nonprofit organization aimed at providing high-quality meals to those in need. Beginning with a food truck named Betsy, Bracken's Kitchen addresses the challenge of feeding hungry children and adults in Orange County. Over the years, their business model has evolved to encompass a community feeding program, a rescued food program, and a culinary training program. Leveraging his industry connections, Bill has established partnerships with top food vendors and food recovery organizations. Through these collaborations, Bracken's Kitchen rescues perfectly good food that would otherwise go to waste and transforms it into nutritious meals. They now produce over 100,000 wholesome and hearty meals per month, making a significant impact on both food and lives. Join us in this episode as we delve deeper into Bill Bracken's journey, his commitment to serving those in need, and the powerful work of Bracken's Kitchen in fighting food insecurity and transforming lives through culinary training. From The Hart is available on all podcast platforms. Make sure to tune in and be inspired by the incredible work of Bill Bracken and Bracken's Kitchen. You can reach Bill and Bracken's Kitchen at www.brackenskitchen.org --- Send in a voice message: https://podcasters.spotify.com/pod/show/fromthehart/message

Adam & Derek talk about higher education, making pastry at The White House, moving out west, Canadien bike thieves, and the future of pastry with Lauren V. Haas. Lauren is a Professor at the Culinary Institute of America (CIA), Greystone. 

Episode 131: #OnTheStacks in the blu door studio with Stephanie Decker, Associate Vice President of Social and Economic Impact at Lackawanna College. Stephanie took over cooking duties for her family when she was just 10 years old after her mother became mentally ill and as her father was suffering from alcoholism. She went on to study at the Culinary Institute of America (CIA) to become a Chef, worked for 20+ years in the restaurant industry, 10 of which she owned her own restaurant. In 2010, her life and purpose intersected when she met a few executives from Lackawanna College that tasked her with starting the College's School of Hospitality program. She built it from scratch with borrowed kitchens, Bunsen burners, and pots and pans out of the trunk of her car. The program now boasts 4 degrees and an 85 seat restaurant and bar at their main campus in Scranton, PA. Now, as the College's AVP of Social and Economic Impact, she uses her scrappy, make-it-happen mindset to help people live better lives through education, entrepreneurship, and community connection. We also discuss a book that she is co-authoring along with Lackawanna College President Dr. Jill Murray, and Provost Dr. Erica Barone Pricci. The book, which hasn't been published yet, focuses on the strategies these 3 leaders implemented over the last 10+ years to create a culture of innovation at the College, one of which landed the College on Fast Company's prestigious list of the World's Most Innovative Companies. Want to watch this episode? Tap here! Please enjoy! This episode is brought to you by the following sponsors: Ricci Security Solutions. #OntheStacks HQ is protected by Ricci Security Solutions. To secure your home or business, call 570-735-7500 Cavanaugh's Grille. Mention Code "STACKS" for 1 FREE draft beer with purchase of any entrée when you dine at! 163 North Main St., Mountain Top, PA 18707 The Pest Rangers. Finding insects in your home can be a real pest! Rid your home today from those unwanted creepy crawlers. Visit The Pest Rangers online at ThePestRangers.com Brrrn. Get 15% Off at thebrrrn.com with code "STACKS15" at checkout! blu door Financial helps you save money and reduce taxes to live a fuller financial life. To learn more, visit blu door Financial at www.bludoorFinancial.com Engage with us on social media: Instagram, Facebook, LinkedIn, or visit us at www.OnTheStacks.com.

Today on the show I interview Katie Reicher. As Executive Chef of the legendary Greens Restaurant in San Francisco, Katie creates comforting, seasonal, and inspired cuisine served in a welcoming environment that makes every guest feel like family. This approach extends to her kitchen staff as well, where each member feels valued, both as an individual and as part of the team, in an environment that is inclusive and rewarding. Since childhood, Katie has been influenced by the culinary traditions from both sides of her large and extended family. Born and raised in New York's Rockland County, Katie enjoyed Sunday dinners at the home of her Italian American paternal grandmother surrounded by family, friends and copious amounts of delicious, heart-warming food. Through her maternal family's Ukrainian side, the philosophy of food-as- comfort was embraced by her mother Nadine who, in addition to being an accomplished cook in her own right, is an avid gardener, beekeeper, and raises hens for their eggs. Throughout her childhood, Katie and her mom explored the magic of seasonal foods, learning how to bring nature's bounty into everyday meals and traditional holidays, as well as those special moments where food plays such an essential and celebratory role. As an accomplished athlete and academic student, Katie began her college career at Cornell University majoring in nutrition, but soon realized that she wanted to take a more hands-on approach with food. She enrolled in the Culinary Institute of America (CIA) in Hyde Park, NY and, as part of that program, had the opportunity to apply for an externship at Greens Restaurant in San Francisco. Through this program, Katie was able to work directly with Executive Chef Annie Sommerville (whose tenure ran from 1981 to 2018). This experience gave her first-hand knowledge of the philosophy and approach that has made Greens Restaurant the legendary food destination that it remains today. Upon graduation from CIA in 2016, Katie returned to Greens, working her way through multiple positions before eventually being named Executive Chef in 2020, continuing the rich legacy of female culinary leaders. Katie continues to move the art of vegetarian cuisine forward, incorporating traditional methods while letting the seasons guide her, and by sourcing the best possible products from local artisans and farms such as Green Gulch. Inspired by the restaurant's rich heritage along with her own vision for the limitless potential of vegetarian cuisine, Katie says it best: “My hope is that our guests leave Greens feeling nourished—physically, spiritually, and emotionally.” While not at Greens, Katie enjoys her life in the Bay area with partner Jesse and beloved cat Genji. And underneath her white chef's jacket, you'll find a beautiful tattoo of the snap peas and nasturtiums inspired by her mother's garden, with Meyer lemons and a hummingbird symbolizing her love for the California seasons and the magical bounty it holds. Check out the restaurant's website at https://greensrestaurant.com/about/ Check out the blog at linecookthoughts.com

Want a common sense, down-to-earth approach for developing leaders, growing organizations, and creating a profitable consulting or coaching business? Today I'm talking with Lee Cockerell, the former Executive Vice President of Operations for Walt Disney resort and currently a consultant, author, and speaker. He's a great leader, and I promised through this "favorite executive series" that I would use my show to offer insight into the hearts and minds of great leaders so that you can be more effective in creating marketing messages and copy that resonate with them. Lee is not just a great leader; he also turned his leadership success into a highly profitable leadership and management training business, so he's got some best practices on how he stands out in the market and wins clients. In this episode, you'll hear: How Lee evolved as a leader by shedding defensiveness and operating in trust Why you need to create a system to be a person of your word How your influence is felt all the time and why you have to be aware of this impact as a leader Why it's always hard before it's easy Lee helped me see through this interview that we consultants and coaches don't need a lot of theory and the latest and greatest methods and tools to make a difference with our clients. Instead, our pragmatic advice is all that is needed because what we offer our clients isn't rocket science; it's the courage to act on what they already know they need to do. So tune in for easy-to-implement ideas on how to grow your consulting and coaching effectiveness! Where to dive in: [1:30] Hear the quick version of Lee's childhood and why Betsy invited Lee on the podcast. [8:10] Lee talks about why he couldn't develop people until he developed himself and how leaders influence the culture around them. [15:42] Betsy sums up how Lee came to leadership and how he overcame his struggles with trust so he could be a less defensive leader. [20:29] Your impact is felt all the time. Lee talks about why you need to be aware of the perceptions you leave behind and your influence on others. [26:00] Lee shares how time management helps you be a person of your word. Intentions are not enough for good leadership. [30:00] Hear Lee's passion for customer service and why it's critical to your business. [38:42] Lee shares why organizations hire him and opens up about his consulting style. We also dive into why it's always hard before it gets easier. [50:18] Lee shares what he would tell with his 30-year-old self, who was defensive and insecure. [52:04] Tune in for what you need to know before taking a speaking engagement or going into an organization as a consultant. Next steps: Check out Lee's website for resources, books, and how to create magic in your organization: https://www.leecockerell.com/ Download the resource you need to start your consulting or coaching business and refine your message: https://www.betsyjordyn.com/downloads Are you ready to nail your messaging and rock your copy to stand out in the market and attract, impress and convert clients? If so, check out my services: https://www.betsyjordyn.com/services About my guest: Lee Cockerell is the former Executive Vice President of Operations for the Walt Disney World® Resort. "As the Senior Operating Executive for ten years Lee led a team of 40,000 Cast Members and was responsible for the operations of 20 resort hotels, 4 theme parks, 2 water parks, a shopping & entertainment village and the ESPN sports and recreation complex in addition to the ancillary operations which supported the number one vacation destination in the world." One of Lee's major and lasting legacies was the creation of Disney Great Leader Strategies which was used to train and develop the 7000 leaders at Walt Disney World. Lee has held various executive positions in the hospitality and entertainment business with Hilton Hotels for 8 years and the Marriott Corporation for 17 years before joining Disney in 1990 to open the Disneyland Paris project. Lee has served as Chairman of the Board of Heart of Florida United Way, the Board of Trustees for The Culinary Institute of America (CIA), the board of the Production and Operations Management Society and the board of Reptilia a Canadian attractions and entertainment company. In 2005 Governor Bush appointed Lee to the Governor's Commission on Volunteerism and Public Service for the state of Florida where he served as Chairman of the Board. He is now dedicating his time to public speaking, authoring a book on leadership, management and service excellence titled, Creating Magic…10 Common Sense Leadership Strategies from a Life at Disney. which is now available in 13 languages and his latest book, The Customer Rules…The 39 Essential Rules for Delivering Sensational Service. Lee also performs leadership and service excellence workshops and consulting for organizations around the world as well as for the Disney Institute. About me: Betsy Jordyn is a Brand Positioning Strategist that helps consulting and coaching business owners clarify their brand positioning and messaging, create a website presence that positions them as sought-after experts, land clients with ease and integrity, and take their place as thought leaders and influencers in their niche. Her mission is to help consultants and coaches monetize their best-at strengths and authentic passions to make a bigger difference in the world. Check out her brand strategy, messaging, and design services at https://www.betsyjordyn.com Links: Download my one of my free resources to help you accelerate your success: https://www.betsyjordyn.com/downloads Learn more about my brand messaging and positioning services: https://www.betsyjordyn.com/services Schedule a consult call to talk about what you need to do to nail your messaging and rock your copy so you can stand out in the market and attract clients: https://betsyjordyn.as.me/schedule Related Blog, Video or Podcast Episode: The Balanced Way to Achieve Scale and Sale with CEO Mark Johnson (Ep42) Earn Your Seat in the C - Suite with Darden's Chief People & Diversity Officer Sarah King (Ep41) Front-Line To C-Suite | Inside The Heart and Mind of Former Disney COO and Experience Steward Jim MacPhee (Ep40) Five Things You Need To Know About Your Ideal Client (Ep39) Why You Need An Ideal Client Archetype (Ep38)

Guatemalan child offender in Columbus! Diversity lawyers lecture us on safety in America! Starbucks, Twitter, and CNN support societal decline!  The Hake Report, Thursday, July 14, 2022 AD: Pro-choicers like Sleepy Joe promote 10-yo pregnant alleged victim of "undocumented" Gershon Fuentes. // Media says Berkeley Law's black lady Khiara Bridges "schooled" based(?) Josh Hawley on "Trans" victimhood. // Starbucks closes 16 liberal city locations where they supported crime, "racism," and drug use. // Who's a friend to America: CIA or Wikileaks? First black SDNY US Attorney Damian Williams, photogenic model lawyer, condemns Vault 7 leaker Joshua Schulte. // Truth Social: Trump "truths" Elon Musk on far-left Twitter deal, tags Jack! // The media (including CNN) loves and spreads mass tragedy and misery! //  JUST ONE CALLER Art in Ohio talks about temperance in all things, pro-choice mess, and the 10-yo victim and her perp. //  MUSIC  "Clowne Towne" - Xiu Xiu - Fabulous Muscles (2003, 5 Rue Christine) // "California Wind" - Bruno E. - YouTube Audio Library (Nick or Hassan selection) //  TIME STAMPS 0:00:00 Thu, Jul 14, 2022 0:02:09 Hey, guys! Get a Job tee 0:05:36 YouTube plays mama 0:09:09 Gershon Fuentes, Ohio man 0:27:19 ART, OH: Moderation, Profiling, Choice 0:35:13 Supers: 'Alternate,' Sunburn, Tooth File 0:39:39 Law Prof schools Josh Hawley 0:55:42 "Clowne Towne" - Xiu Xiu 0:58:13 Reading chat during music 1:01:04 Supers: Starbucks in Ferguson? 1:04:10 Joshua Schulte, spy; Damian Williams, lawyer 1:21:09 Starbucks closes locations amid crime 1:37:37 Trump Truth Social vs. Elon Musk, Twitter 1:47:24 Media loves and spreads tragedy 1:55:41 "California Wind" - Bruno E. Also see Hake News from JLP.  HAKE LINKS VIDEO: Facebook | Twitter | NO YouTube (CENSORED!)* | LIVE Odysee | DLive | Twitch* | ARCHIVE Odysee | BitChute | Rumble  PODCAST: Apple | Spotify* | Podplayer | Castbox | TuneIn | Stitcher | Google | iHeart | Amazon | PodBean  SUPER CHAT: Streamlabs | Odysee | EXCLUSIVE SUPPORT: SubscribeStar | Teespring  CALL-IN: 888-775-3773, LIVE M-F 9-11 AM PT (Los Angeles) thehakereport.com/show  *NOTE: Liberal platforms commonly censor Hake's content.  BLOG POST https://www.thehakereport.com/blog/2022/7/14/ohio-man-haha-lawyers-save-usa-not-thu-7-14-22 

D.A.H. Cuisines®️ LLC dba: DAH-Lish Cuisines, is a catering and meal delivery service company, whose focused style of cooking, can be described as elevated American Cuisine with a French Flair. Owned and operated by Kesha Harris, Chef Kesha had a passion for cooking as a young girl, and in 2017 she opened her own catering business. In 2018, she attended the prestigious Culinary Institute of America (CIA) in Hyde Park, New York, where she earned her degree in the Culinary Arts. During her tenure at the CIA, she completed her 3-month externship, at a 3-Michelin Star restaurant in the Shenandoah Valley area of Virginia and is a Classically-Trained, ServSafe, and Allergen-Certified Chef. D.A.H Cuisines specializes in catering weddings, small dinner parties, private and corporate events. As well, they provide bi-weekly meal delivery and family meal planning & preparation services, to various counties across the Virginia Region. Website: www.dahcuisines.com Instagram: d.a.h.cuisines Facebook: kesha.harris , dahlishcuisines Facebook D.A.H. Cuisines Weekly Dinners (Private Group): https://www.facebook.com/groups/253239879120473 Alignable: https://www.alignable.com/winchester-va/d-a-h-cuisines-llc

#47: Lee Cockerell is the former Executive Vice President of Operations for the Walt Disney World® Resort. “As the Senior Operating Executive for ten years Lee led a team of 40,000 Cast Members and was responsible for the operations of 20 resort hotels, 4 theme parks, 2 water parks, a shopping & entertainment village and the ESPN sports and recreation complex in addition to the ancillary operations which supported the number one vacation destination in the world.”One of Lee's major and lasting legacies was the creation of Disney Great Leader Strategies which was used to train and develop the 7000 leaders at Walt Disney World. Lee has held various executive positions in the hospitality and entertainment business with Hilton Hotels for 8 years and the Marriott Corporation for 17 years before joining Disney in 1990 to open the Disneyland Paris project.Lee has served as Chairman of the Board of Heart of Florida United Way, the Board of Trustees for The Culinary Institute of America (CIA), the board of the Production and Operations Management Society and the board of Reptilia a Canadian attractions and entertainment company. In 2005 Governor Bush appointed Lee to the Governor's Commission on Volunteerism and Public Service for the state of Florida where he served as Chairman of the Board.He is now dedicating his time to public speaking, authoring a book on leadership, management and service excellence titled, Creating Magic…10 Common Sense Leadership Strategies from a Life at Disney. which is now available in 13 languages and his latest book, The Customer Rules…The 39 Essential Rules for Delivering Sensational Service. Lee also performs leadership and service excellence workshops and consulting for organizations around the world as well as for the Disney Institute. So many great takeaways! Enjoy the show!

Who is Western Cider Texans Michael Billingsley and Matthew LaRubbio are childhood friends who now both live in Montana and founded Western Cider in 2010. The cidery is based in Missoula and has an indoor and outdoor tasting room alongside the Clark Fork River.  Michael credits his love for Montana to the television series Lonesome Dove which he describes as an "epic journey of two Texas Rangers who head up to Montana to start a cattle ranch". He fell for Montana via that tv series, moved up and hasn't left. In 2012 he planted an orchard which now has over 50 varieties of apples. Michael Billingsley “I plant new ones that I don't have every year because, I have a… bit of a sick obsession. And I just want to find out if there might be some great cultivar out there that I don't have and maybe I should." Michael Billingsley Cidermaker Kira Bassingthwaighte was born and raised in northern Montana by Glacier National Park. She admits to not fully appreciating the breath taking views that surrounded her as a child. In short order she moved to New York to study at the Culinary Institute of America (CIA). Being in New York and specifically the Hudson River Valley met she was able to dive into her love of wine, but cider was also growing in this region too. She knew she wanted to be in the beverage world and also back in Montana. She worked for a spell at a distillery before going full in as a cidermaker and taking the lead role at Western Cider. Kira Bassingthwaighte Topics in this chat Life in Montana - misconceptions and new beginnings Orcharding in Montana Modern and Traditional cidermaking at Western The local thirst for cider and the changing culture of cider in the Big Sky area Hunting & cooking alligator and pairing it with cider Contact for Western Cider Website: https://westerncider.com/ Address:  501 N. California Missoula, MT Phone:tele: 4065404477 Mentions in this Chat Northwest Cider Club - The final special cider box for the end of the year 2021 features Montana, Idaho ciders in the Discover Box and Elevated Box Audio clips from Season 2 of Cider Chat Eric Bordelet episodes on Cider Chat 57, 58 , & 172  Get the bonus audio with Eric on juice to bottle by becoming a Patron of Cider Chat today. Link below. 089: Reusing an Oak Barrel for Cider  Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube    

Our guest for Episode 9 is Amelie Kang from @malaproject! Amelie grew up in Beijing, watching her grandmother cook, and her early exposure to food had her pursue Culinary Arts at the Culinary Institute of America (CIA) and then an externship at Chef Daniel Boulud's Bar Boulud & China Blue. Amelie has been honored by Forbes 30 Under 30 for Food & Drink & Eater Young Gun for introducing Sichuan dry pot to the NYC food ecosystem. Amelie's work ethic, creativity, and care for people are what have made her first restaurant @malaproject such an incredible success, and we're so excited to share it with you! ****TIMESTAMPS**** 4:40 Warm up questions 9:37 How Amelie's interest in cooking began 16:02 Menu development 23:24 How Amelie approaches branding 31:27 Approach to scaling across multiple restaurant locations 38:36 Mentorship & favorite foods!

The audio quality in this episode is not up to the mark for various logistical reasons. We request you to use headphones for a slightly better experience..In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit are chatting with Chef Kavan, an engineer turned chef who changed and challenged Indian bar food with his unique take on south Indian cuisine. An alumnus of Culinary Institute of America (CIA), Kavan has had stints at prestigious establishments like Eleven Madison Park (formerly the World's Best Restaurant), Le Bernardin, Jean Georges, and Momofuku in New York. And now Kavan is dishing out Ramen at ‘Naru Noodle Bar'. Together they are discussing;-How did Kavan disrupt and reimagine the bar food?-What is the difference between modern Indian and fusion food?-Why and how are chefs serving nostalgia on a plate?-Kavan's kitchen philosophy-How does one serve a rice dish as bar food?-Why is Podi masala better than Piri-Piri masala?Important links to geek out more:Follow Chef Kavan on Instagram: @kavann and Twitter: @kkavannnArticle: Bowled over: Chef Kavan Kuttappa is dishing out new ramen recipesArticle: Instant Gratification From chefs learning to be tech-savvyPaati's Magic Rasam by Kavan KuttappaYou can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

During this episode, You, Me, and Your Top Three host, Gregg Garrett, discusses the magic of customer-centricity. Gregg speaks with Lee Cockerell who threaded magic in all customer experiences in the Magic Kingdom, Disney, and who managed some of Disney’s largest resorts and is a student of hospitality. Of course, Lee speaks about his top three from a boss who taught him how to be confident, to a mentor who showed him all the ways of being hospitable, to his grandmother who started him on the journey, and his wife of 52 plus years who kept him on it, and to the former president of Disney who helped him to learn, listen and manage experts. And you have to hear what he has to say about making the schedule of life’s priorities part of your daily routine, all this and more! About Lee Cockerell Lee Cockerell is the former Executive Vice President of Operations for the Walt Disney World® Resort.  “As the Senior Operating Executive for ten years, Lee led a team of 40,000 Cast Members and was responsible for the operations of 20 resort hotels, 4 theme parks, 2 water parks, a shopping and entertainment village, and the ESPN sports and recreation complex in addition to the ancillary operations which supported the number one vacation destination in the world.” One of Lee’s major and lasting legacies was the creation of Disney Great Leader Strategies which was used to train and develop the 7,000 leaders at Walt Disney World. Lee has held various executive positions in the hospitality and entertainment business with Hilton Hotels for 8 years and the Marriott Corporation for 17 years before joining Disney in 1990 to open the Disneyland Paris project. Lee has served as Chairman of the Board of Heart of Florida United Way, the Board of Trustees for The Culinary Institute of America (CIA), the board of the Production and Operations Management Society, and the board of Reptilia a Canadian attractions and entertainment company. In 2005 Governor Bush appointed Lee to the Governor’s Commission on Volunteerism and Public Service for the state of Florida where he served as Chairman of the Board. He is now dedicating his time to public speaking, authoring a book on leadership, management, and service excellence titled, Creating Magic… 10 Common Sense Leadership Strategies from a Life at Disney, which is now available in 13 languages, and his latest book, The Customer Rules… The 39 Essential Rules for Delivering Sensational Service. Lee also performs leadership and service excellence workshops and consulting for organizations around the world as well as for the Disney Institute. Lee has received the following awards: Golden Chain Award for Outstanding leadership and business performance from the Multi-Unit Foodservice Operations Association (MUFSO). Silver Plate Award for Outstanding Operator in the foodservice industry from the International Foodservice Manufacturers Association (IFMA). Excellence in Production Operations Management and Leadership (POMS) from the Productions and Operations. Grandfather of the year from his three grandchildren, Jullian, Margot, and Tristan. Lee and his wife Priscilla live in Orlando, Florida. Show Highlights Segment 1: Overview 1:01      What do customer touchpoints, customer journey, customer experience, customer-centricity mean? 2:07      “The full view of the customer is so easy yet, so complex… what it comes down to is empathy” 3:07      Put the customer in the middle 4:09      Welcome an expert in empathetic thinking: Lee Cockerell 5:43      Lee Cockerell: A boy whose story begins on a farm in Oklahoma Segment 2: The “Top Three” 11:27   Lee’s Top Three begins with his grandmother and a General Manager, Bud Davis, who helped him refocus his attitude 13:46   Diffusing defensiveness by building trust   15:35   Lee’s Top Three continues with Eugene Scanlan from Waldorf Astoria who taught him a lot – “the service itself is what shines, not the individual providing the service” 19:59   Lee’s Top Three expands with his wife of 53 years, who keeps him most in order   22:37   Expanding beyond food and beverage into full park management 23:42   “I didn’t try to be the expert in everything; my philosophy is to hire the experts and let them do their job.”   25:25   Letting go of always being in control and a successful career to thank for it 28:24   “Most people leave leaders, they don’t leave the company.” 29:04   Lee’s Top Three concludes with Judson Green who gave him his shot in Orlando 29:54   “He asked a lot of questions… he knew if you knew what you were talking about or not.” 31:25 “I want to be remembered as a teacher, not a boss because nobody likes a boss, a teacher teaches people.” Segment 3: Transformation & Disruption 32:33   Lessons from Lee: Time Management, Customer Skills and Creating a better culture 37:28   Disney’s take on the customer experience   38:45   “Treat every customer as an individual” Segment 4: Wrapping Up 41:34   One additional lesson from Lee: “Schedule the priorities in your life” 44:24   How to get in touch with Lee Additional Information Contact Lee Cockerell: Lee’s Email Lee’s Twitter Lee’s LinkedIn Lee’s Facebook Contact Gregg Garrett: Gregg’s LinkedIn Gregg’s Twitter Gregg’s Bio Contact CGS Advisors: Website LinkedIn Twitter

Como a lógica padrão do agronegócio no Brasil afeta negativamente o meio ambiente e a saúde da população? Por que a agroecologia e o consumo de produtos orgânicos, nativos e sazonais são importantes pelos pontos de vista ambiental e social? Esses foram alguns dos assuntos abordados nesse vídeo por Bel Coelho, Premiada chef do restaurante Clandestino, Bel Coelho Catering e apresentadora do Receita de Viagem (TLC Discovery). Formada pelo Culinary Institute of America (CIA), Bel é defensora da agroecologia e de cadeias social e ecologicamente “limpas”, justas e sustentáveis. A conversa é parte do episódio 20 do podcast Abrindo Caminhos, em que também falamos sobre mudanças na alimentação dos brasileiros, industrialização, ativismo socioambiental e antirracismo. Curtiu esse trecho da entrevista? Escute o episódio completo do podcast: https://open.spotify.com/episode/1TAjiMOg5w0Np0MmT2QARP?si=Vcb9C2E1RrmlSdGr_zDxpg Assine o canal para conferir os próximos episódios, que vão ao ar toda terça-feira, trazendo profissionais de diversas áreas com visões de mundo questionadoras. Converse comigo no Instagram https://www.instagram.com/riqlima Acompanhe o trabalho de Bel Coelho no Instagram: https://www.instagram.com/belcoelho Edição: https://www.fitafilmes.com Apoio de conteúdo: https://janelasabertas.com

Today we'll celebrate a Scottish baker and botanist who left a charming collection behind as his legacy - and I must say, he had a head full of dark hair reminiscent of Beethoven. We'll also learn about the White House's first Christmas tree and the adorable grandchild who thoroughly enjoyed it. We’ll recognize the work of a woman who envisioned a world where women were taught horticulture without threatening jobs for male gardeners. We hear a delightful poem called Jack Frost - it’s adorable. We Grow That Garden Library™ with about celebrity gardens - and these folks are major trendsetters in the world of fashion and interior design. And then we’ll wrap things up with a few versions of The Gardener’s Night Before Christmas - maybe they will inspire you to write one of your own.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated Garden News Brooklyn Botanic Garden in 1918: A Time of Pandemic, War, and Poverty | Brooklyn Botanic Garden | Kathy Crosby   Facebook Group I share all of my curated news articles and original blog posts with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there’s no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community where you’d search for a friend... and request to join. I'd love to meet you in the group.   Important Events December 24, 1866 Today is the anniversary of the death of the Scottish geologist, botanist, and baker Robert Dick. The artist Joanne B. Kaar recently created a replica of Robert’s moss box to honor his work. This was a little box that Robert used to carry moss back to his bakery. Now Joanne's moss box features fold-down flaps with delightful discoveries that call to mind the spirit of Robert Dick. And I share a video of Joanne's marvelous creation in the Facebook Group for the show. So if you want to check it out, it's a masterpiece, and it's a thrill to see that video. I followed up with Joanne, and when I emailed her, I asked for her insights on Robert. And Joanne replied with a lovely interview she did back in 2017. Here’s an excerpt: “Wearing a swallowtail coat, jeans, and a chimney-pot hat, Robert Dick often had children following him from his bakery in Thurso, as they were curious to know what he was doing on his walks. He was not only a baker but also a renowned self-taught botanist, a geologist, and a naturalist. Interested in entomology, he collected moths, beetles, butterflies, and bees. To bring the samples home he pinned them to the inside of his hat.”  She continues, “Dunnet Head was one of his favorite places to walk, describing it as having a forest of ferns. Dunnet Head Lighthouse was built in 1831, an event Robert Dick must have witnessed. Robert Dick saved old letters, envelopes, newspapers, and documents to keep his collection of small plants and mosses in.  His herbarium collection is now in Caithness Horizons Museum, Thurso, and contains around 3,000  specimens.” Now when I was researching Rober,t I stumbled on an old document by Sir Roderick Murchison, the Director-General of the Geographical Society. Roderick delivered a wonderful speech at Leeds in September 1858, where he mentioned meeting the multi-talented baker Robert Dick. “In pursuing my research in the Highlands… it was my gratification.. to meet with a remarkable man in the town of Thurso, named Robert Dick, a baker by trade. I am proud to call him my distinguished friend. When I went to see him, he spread out before me a map of Caithness and pointed out its imperfections. Mr. Dick had traveled over the whole county in his leisure hours and was thoroughly acquainted with its features. He delineated to me, by means of some flour which he spread out on his baking board... its geographical features. (How clever of Robert to use flour to show the topography of the county!) Here is a man who is earning his daily bread by his hard work; who is obliged to read and study by night; and yet who can instruct the Director-General of the Geographical Society. But this is not half of what I have to tell you of Robert Dick. When I became better acquainted with this distinguished man and was admitted into his sanctum—which few were permitted to enter—I found there busts of Byron, of Sir Walter Scott, and other great poets. I also found books, carefully and beautifully bound, which this man had been able to purchase out of the savings of his single bakery. I also found that Robert Dick was a profound botanist. I found, to my humiliation, that this baker knew infinitely more of botanical science—ay, ten times more—than I did; and that there were only some twenty or thirty British plants that he had not collected… These specimens were all arranged in most beautiful order, with their respective names and habitats.” After Robert’s death on this day in 1866, a memorial obelisk was installed to honor him in the Thurso Cemetery. Today, the curator at Caithness Horizons Museum, Joanne Howdle, has digitalized the precious Robert Dick Herbarium.   December 24, 1889 On this day, the White House's first Christmas tree was set in place to delight "Baby McKee," the favorite grandson and namesake of President Benjamin Harrison. A 1967 article from the Indianapolis Star said, “There had never been a Christmas tree in the White House before. Some people thought the whole thing pretty frivolous but President Harrison was adamant and set the gardeners to finding the just-right tree. It was to be tall and full and round like the trees he had had when he was a boy and found oranges and nuts in the toes of his stockings.” All through Christmas Eve afternoon, the White House gardeners worked to set the tree in place in the library over the Blue Room. No one was permitted to decorate the tree; that honor was reserved for the president and his wife. However, history tells us that the gardeners all stayed to watch. After dinner, President Harrison and first lady Caroline Scott Harrison decorated the tree with fat ropes of tinsel and old-fashioned candles. The President crowned the tree with a large star, and the first lady "stretched and stooped to fill the branches with presents." The Harrison White House at Christmas was the picture of a classic Victorian holiday scene. One can almost imagine the scene that day - with Baby McKee or little Benjamin - his wispy blond hair, sailor hat, and long white hand-tucked dress imitating the President as he walked the library with his lamb on wheels behind him. Benjamin was also quite taken with his jack-in-the-box.   December 24, 1936  Today is the anniversary of the death of the influential English gardening author and instructor, Frances Garnet Wolseley. A lifelong single lady, Frances devoted herself to gardening and gardening education. In 1902, on her thirtieth birthday, Frances created the Glynde College for Lady Gardeners on her father’s garden in East Sussex. Although her classes had only around a dozen students, Frances managed to attract some famous students included Gertrude Jekyll, Ellen Willmott, and William Robinson. And online, there’s a fantastic picture of Frances that shows her mowing a lawn with a push and pull mower with the help of one of her students - they're both standing on either side of this thing -  it took two people to run it. It’s hard to believe, but in the early 1900s, pictures of women mowing were being shown in advertisements for lawnmowers - they were trying to appeal to women to mow the lawn. In her 1908 book, Gardening for Women, Frances wrote, “It must be borne in mind that horticulture is still a comparatively new profession for women and that unless those who enter it strive to give full time and application to learning its details they cannot hope to be successful ...they should spare no pains to gain a complete education, for only then … can they expect remuneration.”   Unearthed Words Someone painted pictures on my Windowpane last night — Willow trees with trailing boughs And flowers, frosty white, And lovely crystal butterflies; But when the morning sun Touched them with its golden beams, They vanished one by one. — Helen Bayley Davis, American poet and writer, Jack Frost   Grow That Garden Library Gardens of Style by Janelle McCulloch This book came out in 2018, and the subtitle is Private Hideaways of the Design World. In this book, Janelle takes us to visit the inspiring private gardens of celebrated fashion and design tastemakers. Thanks to Janelle's work, we can understand how these beautiful sanctuaries - these gardens - have influenced creative work and life. Throughout history, Mother Nature has been a frequent source of inspiration in fashion and design. Fashion designers like Christian Dior to have used gardens and botanicals in their collections. Like us, these designers and their interior design counterparts find that gardens restore their creativity and revitalize their energy. Janelle's book takes us, "from the lush foliage of the Dominican Republic to the graceful flowerbeds of America’s East Coast, the charming roses and clipped boxwood of England’s country manors, and the patterned parterres of France’s enchanting Provence region—Gardens of Style illustrates the symbiotic relationship between horticulture and haute couture and between nature’s beautiful forms and those found in interior design. For instance, the garden of former Hermès designer Nicole de Vésian (duh-VAY-zee-an) is a sublime weave of patterns and textures, while the garden of Christian Dior features many of the roses that inspired his glamorous gowns." This book is 240 pages of beautifully photographed gardens to delight and inspire, along with stories that show the connection between trendsetters and their horticultural havens - it's a beautiful coffee table book. You can get a copy of Gardens of Style by Janelle McCulloch and support the show using the Amazon Link in today's Show Notes for around $14.   Today’s Botanic Spark Reviving the little botanic spark in your heart   Over the years, newspapers have shared a parody of The Night Before Christmas, written by Charles and Janice Jensen in the 1960s. The original version first appeared in the New York Times, and as I share it with you, you'll realize how far we've come since the 1960s in terms of our daily gardening practice.  I'll share this version first, and then I have another version written in the 1980s - twenty years later. The Jensen version goes like this: Twas the night before Christmas and all through the yard The branches were bare and the ground frozen hard. The roses were dormant and mulched all around To protect them from damage if frost heaves the ground. The perennials were nestled all snug in their beds While visions of 5-10-10 danced in their heads. The new planted shrubs had been soaked by the hose To settle their roots for the long winters doze. And out on the lawn, the new-fallen snow Protected the roots of the grasses below. When what to my wondering eyes should appear But a truck full of gifts of gardening gear. Saint Nick was the driver, the jolly old elf And he winked as he said, I’m a gardener myself. I've brought wilt-proof, rootone, and B-nine, too. Father can try them and see what they do. To eliminate weeding, I’ve brought 2-4-D, And to battle the bugs, 5 percent DDT. To seed your new lawn, I’ve a patented sower; And since it will grow, here’s a new power mower. For seed planting days, I’ve a trowel and a dibble. And a roll of wire mesh if the rabbits should nibble. For the feminine gardener, some gadgets she loves, Plant stakes, a sprinkler, and waterproof gloves; A chemical agent for her compost pit, And for enjoying the flowers, a flower arranging kit. With these colorful flagstones, lay a new garden path. For the kids to enjoy, a new bird feeder and bath. And last, but not least, some well-rotted manure. A green Christmas year-round, these gifts will ensure. Then jolly St. Nick, having emptied his load, Started his truck and took to the road. And I heard him exclaim through the engines loud hum: Merry Christmas to all and to all a green thumb!   Well, things have changed a lot since the 1960s. So if you were a little shocked by what you heard in that version, that was standard gardening protocol for that decade. By 1987, Carolyn Roof in Paducah, Kentucky, had written her own version for gardeners in her garden column. Here’s an excerpt from hers: Twas the night before Christmas, and all through the garden not a creature was stirring, not even a wren. The work tools were hung in the tool shed with care, in hope that springtime soon would be there. The flowers were mulched all snug in their bed, while visions of show winners danced in my head. And Richard in his blanket and I with the cat had settled down for a long winter's chat. When out on the lawn there arose such a clatter, I sprang from the chair to see what was the matter. Away to the window, I flew like a flash, tore open the drapes and threw up the sash. When what to my wondering eyes should appear, but a miniature UPS truck and eight tiny gardeners, With a little old driver so lively and quick, I knew in a moment it must be St. Nick. More rapid than eagles his workers they came, and he whistled and called them by name. Now Shepard, Now Appleseed, Now Thompson and Morgan, On Wayside, On Burpee, On Parks and Starks. As the dry leaves that before the wild tornado fly when they meet with an obstacle, mount to the sky. So on to the patio, the gardeners flew with a truck full of tools, plants, and flowers, too. And then in a twinkling, I heard by the glade, the digging and planting of each little blade. As I drew in my head and was turning around, past the sliding glass door, he came with a bound. He was dressed all in grubbies, mud boots on his feet, and his clothes were all soiled with mulches and peat. A bundle of tools, plants, and bulbs were on his back, and he looked like a nurseryman opening his pack. He spoke not a word but went on with his work, and landscaped the yard, then turned with a jerk. He sprang to his truck, to his team gave a whistle, and away they all drove like the down of a thistle. But I heard him exclaim as he drove out of sight, "Merry Christmas to all and to all a good night."   However, my favorite ending is from the first poem. Here's how the Jensens ended their poem: And I heard him exclaim through the engines loud hum: Merry Christmas to all and to all a green thumb!   Thanks for listening to The Daily Gardener this year. Have a Merry Christmas and a Happy New Year. And remember: "For a happy, healthy life, garden every day."    

Traitors and their foreign supporters are working together to destroy the United States. The stolen election is an important step in their playbook to take control and demoralize a proud nation. Fanning & Jones, the journalists who broke the Hammer story, explain how the Hammer and Scorecard was used to fix the election. We discuss why the mainstream media and the traitors in our government are determined to declare the Hammer and Scorecard as “fake news” and conspiracy theory. Also we discuss other important information they have uncovered that Americans need to know. Consider supporting this channel by joining Patreon at Patreon.com/SarahWestall

Mary Fanning & Allen Jones return to the program to discuss how traitors and their foreign supporters are working together to destroy the United States. The stolen election is an important step in their playbook to take control and demoralize a proud nation. Fanning & Jones, the journalists who broke the Hammer story, explain how the Hammer and Scorecard was used to fix the election. We discuss why the mainstream media and the traitors in our government are determined to declare the Hammer and Scorecard as "fake news" and conspiracy theory. Also we discuss other important information they have uncovered that Americans need to know. You can learn more about Mary Fanning & Allen Jones on their website at TheAmericanReport.org See the show on Roku, Apple TV, Google TV and more - Sign up at SarahWestall.TV   C60Complete Black Seed Oil & Curcumin Gel Capsules - Proven 200x more effective than Vitamin C! Consider supporting this channel by joining Patreon at Patreon.com/SarahWestall - See exclusive interview with Sharry Edwards and others, eBooks, discount coupons, and more! Sign up for my newsletter, Twitter, Facebook, and other platforms @ SarahWestall.com/Subscribe         See more information on great products, including the C60 BlackSeed Oil Gel Caps, Snake Oil, and much more @ http://SarahWestall.com/Shop   See the full video on Odysee or Bitchute   Mary Fanning Biography: Mary Fanning is an investigative journalist covering national security. Fanning is known for her series “The Betrayal Papers” that exposed the infiltration of the Muslim Brotherhood into the highest levels of American government. The six part series exposed the influence the Muslim Brotherhood exerted over the Obama administration, members of Congress, and on American policy foreign and domestic. Fanning exposed the penetration by Qatar, home of the Muslim Brotherhood, into U.S. universities and corporate America in her series Qatar Awareness. Fanning has collaborated with investigative journalist Alan Jones breaking a series of national security stories. Fanning and Jones uncovered connections between Hawaii Director of Health Loretta Fuddy, to Chicago communists, SUBUD, and to the Soviet Silvermaster spy ring. Fuddy had released a copy of Barack Obama's birth certificate to the White House before she was reportedly killed in a plane crash. Fanning and Jones uncovered the connections between rogue Iraqi nuclear physicist Dr. Jafar Dhia Jafar and Port Canaveral's 2014 Project Pelican cargo container terminal lease to Gulftainer where the Obama also administration bypassed the required National Security Threat Analysis and CFIUS review. Dr. Jafar was the scientific mastermind behind Saddam Hussein's nuclear weapons program. Fanning and Jones subsequently connected Project Pelican to Russia's Club-K Container Missile System and to the Clinton's, The Clinton Foundation and The Clinton Global Initiative. Fanning and Jones were the first reporters to expose the Jafar family's connections to the now collapsed middle eastern hedge fund The Abraaj Group. They further exposed the connections of Barack Obama's college roommates to The Abraaj Group and the Jafar family. Fanning and Jones were the first reporters to connect President Trump's 2017 tweet accusing President Obama of wiretapping Trump Tower to the case of CIA whistleblower Dennis Montgomery. Montgomery asserted that President Obama's CIA Director John Brennan and his Director of National Intelligence James Clapper illegally spied on Trump using an illegal super surveillance system known as “The Hammer.” Mary Fanning's work has appeared at The Center for Security Policy, Breitbart News, Community Digital News, Lifezette, The Gateway Pundit, 1776 Channel and The American Report.   Alan Jones Biography: Alan Jones is an investigative journalist covering national security. Jones joined Communities at WashingtonTimes.com in 2012,

Mary Fanning & Allen Jones return to the program to discuss how traitors and their foreign supporters are working together to destroy the United States. The stolen election is an important step in their playbook to take control and demoralize a proud nation. Fanning & Jones, the journalists who broke the Hammer story, explain how the Hammer and Scorecard was used to fix the election. We discuss why the mainstream media and the traitors in our government are determined to declare the Hammer and Scorecard as "fake news" and conspiracy theory. Also we discuss other important information they have uncovered that Americans need to know. You can learn more about Mary Fanning & Allen Jones on their website at TheAmericanReport.org See the show on Roku, Apple TV, Google TV and more - Sign up at SarahWestall.TV   C60Complete Black Seed Oil & Curcumin Gel Capsules - Proven 200x more effective than Vitamin C! Consider supporting this channel by joining Patreon at Patreon.com/SarahWestall - See exclusive interview with Sharry Edwards and others, eBooks, discount coupons, and more! Sign up for my newsletter, Twitter, Facebook, and other platforms @ SarahWestall.com/Subscribe         See more information on great products, including the C60 BlackSeed Oil Gel Caps, Snake Oil, and much more @ http://SarahWestall.com/Shop   See the full video on Odysee or Bitchute   Mary Fanning Biography: Mary Fanning is an investigative journalist covering national security. Fanning is known for her series “The Betrayal Papers” that exposed the infiltration of the Muslim Brotherhood into the highest levels of American government. The six part series exposed the influence the Muslim Brotherhood exerted over the Obama administration, members of Congress, and on American policy foreign and domestic. Fanning exposed the penetration by Qatar, home of the Muslim Brotherhood, into U.S. universities and corporate America in her series Qatar Awareness. Fanning has collaborated with investigative journalist Alan Jones breaking a series of national security stories. Fanning and Jones uncovered connections between Hawaii Director of Health Loretta Fuddy, to Chicago communists, SUBUD, and to the Soviet Silvermaster spy ring. Fuddy had released a copy of Barack Obama’s birth certificate to the White House before she was reportedly killed in a plane crash. Fanning and Jones uncovered the connections between rogue Iraqi nuclear physicist Dr. Jafar Dhia Jafar and Port Canaveral’s 2014 Project Pelican cargo container terminal lease to Gulftainer where the Obama also administration bypassed the required National Security Threat Analysis and CFIUS review. Dr. Jafar was the scientific mastermind behind Saddam Hussein’s nuclear weapons program. Fanning and Jones subsequently connected Project Pelican to Russia’s Club-K Container Missile System and to the Clinton’s, The Clinton Foundation and The Clinton Global Initiative. Fanning and Jones were the first reporters to expose the Jafar family’s connections to the now collapsed middle eastern hedge fund The Abraaj Group. They further exposed the connections of Barack Obama’s college roommates to The Abraaj Group and the Jafar family. Fanning and Jones were the first reporters to connect President Trump’s 2017 tweet accusing President Obama of wiretapping Trump Tower to the case of CIA whistleblower Dennis Montgomery. Montgomery asserted that President Obama’s CIA Director John Brennan and his Director of National Intelligence James Clapper illegally spied on Trump using an illegal super surveillance system known as “The Hammer.” Mary Fanning’s work has appeared at The Center for Security Policy, Breitbart News, Community Digital News, Lifezette, The Gateway Pundit, 1776 Channel and The American Report.   Alan Jones Biography: Alan Jones is an investigative journalist covering national security. Jones joined Communities at WashingtonTimes.com in 2012, where he investigated Navy Yard shooter Aaron Alexis...

What a great start to the Fall season & Oktoberfest at 2 Barstools and a Knife! This week, we speak with a true legend in the world of culinary education. Similar to what Associate Dean, Rocco Angelo, means to us at FIU and in the world of hospitality education, ACF Certified Master Chef Fritz Sonnenschmidt shares that same legendary status in the world of culinary education. We start our discussion with Chef’s culinary training in the traditional European apprenticeship, where he studied under a master chef who just happened to be female. Chef shares how travel has influenced both his palate and acceptance of other cultures, having worked internationally at various hotels and restaurants including time in Pakistan, Sweden, India, and England before settling in New York. While in New York, Chef worked at a premiere kosher caterer and various hotels, highlighted by his Executive Chef role at the Sheraton Hotel, before he found his home at the Culinary Institute of America (CIA). Chef shares what it was like to teach thousands of young culinarians the Art of Classic Garde Manger (cold buffet preparation) over his 30+ years at the CIA as well as leading the school in various administrative roles, including serving as the school’s Culinary Dean. Chef has written several cookbooks, and he has earned gold medals from his time in the Olympics. Chef clarified for us that “Olympics” was the 1976 Culinary Olympics, not the athletic Olympics! Chef Sonnenschmidt gives us all some inspiring advice by his sharing stories that are both insightful and brought us all to tears of laughter. Please join us for a show that left us all smiling. Cheers to a great Fall! Enjoy this episode!Support the show (http://Hospitality.fiu.edu)

Nancy Willis is an artist, activist, and educator. Until the pandemic, she taught "Principles of Design," an art class for pastry students at the Culinary Institute of America (CIA) in Napa Valley. As an artist and chef, Nancy works to bridge the divide between the culinary arts and the fine arts through exhibitions, workshops, and her art practice. We spoke about her work at the CIA, activism with the Yazidi refugee community, and Nourish, an exhibition project she curated at the Napa Valley Museum. Her course at the CIA taught students traditional design conventions and how to look at art and analyze it through their own experiences. She required students to visit a gallery or museum and select a work they could translate into a plating design. For many, it was the first time they had been to a museum. In this intensive course, many students had profound responses that allowed them to work through past trauma.In 2015 Nancy curated NOURISH, an exhibition that brought together chefs and artists, including Anne-Sophie Pic, Grant Achatz, Richard Diebenkorn, Miro, Picasso, and Wayne Thiebaud. Through a Kickstarter campaign, she was able to present a diverse group of works across all media. She also traveled to Valence, France, to install a Nest camera in the kitchen of Anne-Sophie Pic, one of four female Michelin starred chefs, that live-streamed the kitchen during service into the museum. In 2017 she was invited to participate in an exhibition related to President Trump's travel ban on immigrants from seven Muslim-majority countries, which allowed her to engage with the Yazidi refugee community. She traveled around the world to conduct monotype workshops with Yadizi refugees of all ages. On a trip to Europe, she met Nadia Murad, a recipient of a Nobel Peace Prize (2018), and led her and her husband through a monotype workshop in her hotel room. In conducting workshops with diverse communities, Nancy brings her extensive background in hospitality to art-making that fosters intimate exchanges that are often transformative. 36:51 Lightning round questions.51:35 One work of Art she would own.57:22 Wish for the Art World.We recorded this episode on May 28, 2020.More about Nancy:Artist Nancy Willis lives and works in the Napa Valley. As a painter/printmaker she works with themes of intimacy and social connection by creating series such as The BED, RSVP, the CHANDELIER and TERRAIN. With paint or printing ink, Willis uses an additive and subtractive process to explore how color, light and atmosphere can instill meaning and evoke a sense of place.Until the Covid-19 restrictions, Willis taught classes at the Culinary Institute of America/Greystone, Nimbus Arts and the Napa Valley College. She quickly pivoted to offering online classes out of her studio, including Bake Like an Artist, and Postcards from the Edge. Her entrepreneurial projects include Path of an Artist tours, leading artists to France and Sundance for annual painting workshops. Willis' curatorial projects include Discrepancy/living between war and peace (2011) and Nourish (2015). Her recent exhibitions include NEXT: Print Matters in Houston, Texas and her solo exhibition, Savor the Moment, in Oakland which was an homage to Paris. In 2018/19, Willis was awarded two Community Fund Grants for her project Conflict Zone, a collaborative printmaking project with Yazidi women, men, and kids from northern Iraq. Learn more on her website: https://www.nancywillis.comMusic credit: Maurice Ravel's String Quartet in F major - II. Assez vif, très rythmé produced by the Isabella Stuart Gardener Museum (issued under a Creative Commons License).

Episode 83: Interview with Our New Friend Chef Josh Walbolt. The guys get a chance to speak to their new friend Chef Josh Walbot who has been studying culinary arts for 12 years.Just a few of his accolades include worked with culinary Legend Chef Morimoto and opening a restaurant for him. He helped develop a menu and open up a restaurant for a Silver Medal award winner Gavin Keysen first person to gain a silver metal in the culinary Olympics for the American team. Josh is also the winner of the 2019 Charlies Rising Star Chef. Josh mentions his time at the Culinary Institute of America (CIA), moving to various parts of the United States pursuing his cooking dreams, working in Michelin Star restaurants, restaurants rated the best in the world (2017) and entering a Chefs competitions. Josh gives Al an easy dish to make that he can not screw up. The guys learn what the 100 folds of a chefs' toque are said to represent. Josh also talks to us about shooting a Facebook commercial.Follow Josh here:https://www.youtube.com/user/Lovefoodmorehttps://www.instagram.com/lovefoodmore

CULINARY HISTORIANS OF CHICAGO: Chicago’s evolving restaurant scene: How can the cherished small guy survive? Presented by Master Chef Michael Lachowicz Owner, George Trois, Aboyer, Silencieux, in Winnetka Image Remember when you could get a great meal at an independently owned restaurant where the chef was often the owner, dishing out their unique culinary perspective? Well, as large restaurant groups continue to take over our dining scene, more independents are finding it difficult to compete. Will independents lose their voice? Will lovers of great food be impacted? Please join us as master chef Michael Lachowicz gives us his take on Chicago’s evolving restaurant scene, and tells us how cherished independents, like him, can still thrive. Chef Michael Lachowicz went from helping in his family’s Chicago restaurant to cooking in kitchens spanning from New York to France. With many successful restaurants under his toque, he embodies classic French cuisine and has created a culinary destination in the North suburbs of Chicago. Michael has also gained widespread attention for a weight-loss regimen that saw him fall from more than 400 pounds to not much more than 200 in less than two years. Michael is a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York. It was while attending the CIA that he was introduced to the kitchen of Maxime Ribera, a member of the Maitre Cusinier de France. Michael studied under Chef Ribera for two years in New York, before returning to the Chicago area in the late 1980s. He began a three-year stint at Le Francais in Wheeling, where he worked as an assistant to the legendary Chef Jean Banchet. Michael then left for France to stage at the renowned restaurant Pierre Orsi in Lyon. He also traveled to each region of France, dining in as many highly rated restaurants as he could afford. He returned to the Chicago area in the 1990s and opened Les Deux Gros in Glen Ellyn with his brother. They earned a four-star rating. When Chef Banchet retired, Michael succeeded him at the stoves of Le Francais before starting up his own place, Restaurant Michael, at 64 Green Bay Rd. in Winnetka. That location has now evolved into three distinct French-themed-restaurants, George Trois, Aboyer and Silencieux. In 2019 George Trois became the first suburban restaurant to be named Restaurant of the Year by the Jean Banchet Awards. Recorded at Bethany Retirement Community on February 22, 2020 www.CulinaryHistorians.org

Amelie Kang is the restaurateur and Co-Owner of MaLa Project as well as her own solo endeavor, Tomorrow in New York City. A former Eater Young Gun and a recently minted Forbes 30 Under 30 for Food & Drink, Class of 2020, Amelie grew up in Beijing, standing on a stool watching her grandma pick persimmons, peach, and pear from her garden. Her early exposure to food had her pursue Culinary Arts at the Culinary Institute of America (CIA). From her first externship at Chef Daniel Boulud's Bar Boulud to managing China Blue in its infancy, Amelie shares her early stories and her journey to opening and operating MaLa Project and Tomorrow.

Kate and Rick interview Andrew "Kappy" Kaplan, the host and executive producer of one of the hottest podcasts in the culinary world. On Beyond The Plate, Kappy sits down with the world’s culinary elite to explore their journey into the industry and the social impact they have made in their community. All the chefs you’ve heard Rick and Kate obsess over, well, Kappy gets to interview all of them. DO YOU HEAR? ALL OF THEM! Kappy talks about his early days working with some of your favorite celebrity chefs, and his journey into the food world long before anyone heard of the Food Network. Find out how a guy who has access to some of the best chefs and food in the world stays healthy. Can you guess what five things are always on his shopping list? And how do you go beyond the plate in your own life and make the world a better place. Kappy currently serves as the VP of Culinary Operations for the Rachel Ray brand. He is the Co-Founder and Director of Rachael Ray’s cooking and kids charity, Yum-o. In addition to being a professionally trained chef having earned a culinary degree from the Culinary Institute of America (CIA), Kappy served as a project manager for the South Beach Wine and Food Festival, overseeing the headline events including Kidz Kitchen and Burger Bash.

On today's episode of All in the Industry®, host Shari Bayer is joined Andy Chabot, Sommelier and Director of Food and Beverage at Blackberry Farm, a luxury hotel and resort, and Relais & Châteaux property on 4,200 acres in Walland, Tennessee, bordering the Great Smoky Mountains. Andy is a graduate of the Culinary Institute of America (CIA), who after a stint at Little Nell in Aspen, found his true interest in the front of house. In 2002, he began his career with Blackberry Farm, and soon became involved in its young wine program. He worked his way up to Director of Dining and Beverages running all aspects of the service and beverage departments, and in 2014, under his direction, The Barn at Blackberry Farm, received a James Beard Award for Outstanding Wine Program. Andy has passed the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Bonaccorsi Scholarship. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at an Amalfi-inspired lunch with Lo Scoglio (Marina del Cantone, Campania, Italy) and Legacy Records (NYC). Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. All In The Industry powered by Simplecast

Lee Cockerell is the former Executive Vice President of Operations for the Walt Disney World® Resort. “As the Senior Operating Executive for ten years Lee led a team of 40,000 Cast Members and was responsible for the operations of 20 resort hotels, 4 theme parks, 2 water parks, a shopping & entertainment village and the ESPN sports and recreation complex in addition to the ancillary operations which supported the number one vacation destination in the world.” Lee has served as Chairman of the Board of Heart of Florida United Way, the Board of Trustees for The Culinary Institute of America (CIA), the board of the Production and Operations Management Society and the board of Reptilia a Canadian attractions and entertainment company. In 2005 Governor Bush appointed Lee to the Governor’s Commission on Volunteerism and Public Service for the state of Florida where he served as Chairman of the Board. He is now dedicating his time to public speaking, authoring a book on leadership, management and service excellence titled, Creating Magic…10 Common Sense Leadership Strategies from a Life at Disney. which is now available in 13 languages and his latest book, The Customer Rules…The 39 Essential Rules for Delivering Sensational Service. Lee also performs leadership and service excellence workshops and consulting for organizations around the world as well as for the Disney Institute.

Spike Mendelsohn is a chef, restaurateur, tv personality, cookbook author, food policy advocate and father. He is a graduate of the Culinary Institute of America (CIA) and has worked with some of the world’s most renowned chefs and restaurateurs. In 2008, Spike opened up the first restaurant in his culinary empire on Washington DC’s Capitol Hill: Good Stuff Eatery, which quickly became a favorite of political elites, including President Barack Obama. He is the first chairman of DC’s Food Policy Counci

Creating Magic in Your Life and Business to Live a Life of Abundance!Creating Magic may sound mystical and bit far fetched. However, if you've ever experienced the magic at Disney World Resort, you know it's real. Well, at least it seems real. Our feature guest today, Lee Cockerell, is one of many who make the magic happen at Disney World and many other organizations around the world. Even the US Military has endured the magic Lee Cockerell brings to leadership. Meet our Feature GuestLee Cockerell is the former Executive Vice President of Operations for the Walt Disney World® Resort. "As the Senior Operating Executive for ten years Lee led a team of 40,000 Cast Members and was responsible for the operations of 20 resort hotels, 4 theme parks, 2 water parks, a shopping & entertainment village and the ESPN sports and recreation complex in addition to the ancillary operations which supported the number one vacation destination in the world." One of Lee's major and lasting legacies was the creation of Disney Great Leader Strategies which was used to train and develop the 7000 leaders at Walt Disney World. Lee has held various executive positions in the hospitality and entertainment business with Hilton Hotels for 8 years and the Marriott Corporation for 17 years before joining Disney in 1990 to open the Disneyland Paris project. Lee has served as Chairman of the Board of Heart of Florida United Way, the Board of Trustees for The Culinary Institute of America (CIA), the board of the Production and Operations Management Society and the board of Reptilia a Canadian attractions and entertainment company. In 2005 Governor Bush appointed Lee to the Governor's Commission on Volunteerism and Public Service for the state of Florida where he served as Chairman of the Board. He is now dedicating his time to public speaking, authoring a book on leadership, management and service excellence titled, Creating Magic…10 Common Sense Leadership Strategies from a Life at Disney. Which is now available in 13 languages and his latest book, The Customer Rules…The 39 Essential Rules for Delivering Sensational Service. Lee also performs leadership and service excellence workshops and consulting for organizations around the world as well as for the Disney Institute. Connect with our guest http://leecockerell.com/ (LeeCockerell.com) Resources MentionedBook: Creating Magic - Lee Cockerell Career Magic - Lee Cockerell Time Management Magic - Lee Cockerell The Customer Rules - Lee Cockerell Zero to One - Peter Thiel http://apmasterycoach.com/ () I work with small and medium-sized businesses that have little to no money to spend on marketing. I show you how to generate all the leads you can possibly handle by evaluating your existing marketing and showing you how to dramatically reduce or eliminate the money you’re currently spending while significantly increasing both your response and conversion rates. I can typically double or triple your current response rate...but a 50 to 100 times increase isn’t out of the question. And best of all, the strategies I'll teach you will continue to work for you month after month for as long as you're in business. But listen, I know talk is cheap... and I know that you’ve heard these types of claims before, so put me to the test and let me prove that everything I've just said is 100% true. If you will invest just 45 minutes with me, I promise that I will find you at least $10,000 in additional revenue that you can begin to put in your pocket this month... and every month moving forward. We can do this 45 minute session over the phone as an added convenience to you... and I promise during the time we're together that I won't try to sell you a thing. But there is one catch. I'm writing a book detailing the strategies I use to find $10,000 for any small business owner, and my publisher has asked me to include a few additional case studies in my book. I would ask... Support this podcast

Today's theme: Coffee So much coffee is coming into Korea - from all over the world - but what's happening to it when it gets here? What exactly are the people of Korea drinking? Where are they drinking it? And how are they drinking it? We will look at all of these issues and hopefully learn a little of a lot about one of the world's most widely-consumed drinks: coffee >>>The Conversationalist with Jeon Gwon-pyo (전권표) chef and barista with a Flavor Master Certificate from the Culinary Institute of America (CIA) a member of Coffee Critics Association in Korea. “We generally call a coffee expert a barista. But there's a range of terms referring to different types of experts: barista, roaster, Q grader and taster - how are they different?” & Dr. Michael Yassa assistant professor of psychological and brain sciences at Johns Hopkins University “Your study gave a glimpse of hope to heavy coffee drinkers; you found that caffeine can enhance long-term memory. Can you tell us more about the result of the study?” & >>>A Few Minutes with Amos The most boring person in the world… Do you like books? “No.” Do you like movies? “No.” Do you like sports? “No.” Well what do you do after work to relax? “Well, I usually watch tv” Good! What show are you into now? “Nothing really. I just turn the TV on and watch whatever” >>>Next week: A.I.

Located in the historic town of Napa, The Culinary Institute of America (CIA) at COPIA is a delicious destination for anyone who loves wine and food. Anne Girvin, Manager of Marketing & Communications, discusses the history of COPIA, started by the late vintners Robert and Magrit Mondavi and now run by CIA. Visitors can take classes in wine and food, dine at the on-site restaurant, view curated exhibits and enjoy special events like Flavor! Napa Valley which we attended during our visit.This show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Recognized as one of Zagat's 30 under 30 in 2013, Tim West is a Slow Food chef turned Social Entrepreneur. He is a Culinary Institute of America (CIA) graduate and grandson of Arch West, the inventor of Doritos®. Tim cut his teeth in the the kitchens at The St. Regis Hotel in New York and the Facebook headquarters in California before entering the world of entrepreneurship. Tim co-created The Food Hackathon + Forum as a business plan competition and alternative educational experience to encourage entrepreneurs to work on more meaningful problems and to expose corporate teams to a more collaborative and inspiring working methodology. We had a great conversation about the future of food and how to get involved: How Tim became a chef His family's past food experience Definition of "Slow Food" What is wrong with food today? Tim's realization "that he can feed more people with a cell phone and a computer than a chef knife and a flame." True cost accounting How do we change the food system? What is a "hackathon" and why is it important? The Startup Bus Competition How to win business plan competitions The art of the pitch What Tim learned from his time at Facebook Thoughts on "digital discipline"   Selected links from the show: Food Hackathon Tim West - iFTF Profile Learning From A Banana Tycoon Tim's Ted Talks: Cultivate Innovation and Hacking: Food for Thought Camp Grounded - Summer Camp for Adults A Taste of Generation Yum StartupBus Guy Kawasaki - The Only 10 Slides You Need in Your Pitch Tim West - AboutMe Terra Madre Future Food Institute

On this week's episode of A Taste of the Past, host Linda Pelaccio is joined by Dr. Tim Ryan, president of the Culinary Institute of America. Dr. Ryan has served as president of The Culinary Institute of America (CIA) since 2001. He himself graduated from the CIA in 1977, and received bachelor's and Master of Business Administration degrees from the University of New Haven. He earned his doctorate degree in education from The University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic Champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president.

Today, we will be talking to William Rosenzweig, Dean and Executive Director of The Food Business School, about what The Food Business School (FBS) is and what aspirations and goals they envision FBS to be.  William B. Rosenzweig has spent more than twenty-five years integrating the practices and perspectives of an entrepreneur, venture investor, and educator. He is regarded internationally as an expert in cultivating and transforming impactful ideas into thriving enterprises. Will was founding CEO (and Minister of Progress) of The Republic of Tea, an award-winning specialty tea company that is credited with creating the premium tea category in the United States. As an entrepreneur and investor, he has been involved in Odwalla, Stonyfield Farms, Trinity Springs, Winetasting.com and Brand New Brands, a functional food incubator he founded in 2003. In November 2014, Will joined forces with The Culinary Institute of America (CIA) to launch The Food Business School (FBS), the CIA's new center for executive and graduate education. As dean and executive director of The Food Business School, Will is working with industry experts to create specialized programs that enable and empower entrepreneurs to design, deliver, and lead transformative innovations that address the world's most pressing food challenges—and its greatest business opportunities.   A little about FBS's mission The Food Business School enables and empowers entrepreneurial leaders to design, deliver and lead transformative innovations that address the world's most pressing food challenges—and its greatest business opportunities

Lee Cockerell is the former Executive Vice President of Operations for Walt Disney World from 1996 through 2006! Connect with Lee Cockerell LeeCockerell.com Thrive15.com I am pumped to get to share this episode with all of you today! Not only was Lee Cockerell gratis enough to be on Dreamers Podcast, but he also did an interview for my new show Living the Dream Podcast which I highly recommend you check out! Growing up and going to Walt Disney World many times in my life pushed me into the person I am today. I can't thank Lee Cockerell enough for helping make Walt Disney World a magical, safe, and customer friendly place for my family to take me to growing up. I am glad that I got to thank him in person while down at Podcast Movement 2015 in Texas a few weeks ago. Lee Cockerell is offering a promo code (MAGIC) for Thrive15.com, edutainment 15 minute videos if you want to become a better leader, manager or to create world-class customer service. (use promotion code MAGIC for a FREE trial period. When you join a military veteran or active duty service member receives a free subscription.) Also make sure you check out Lee Cockerell's podcast "Creating Disney Magic" which is produced and co-starring Jody Maberry! Jody was on a previous episode of Dreamers Podcast! More About Lee Cockerell Lee Cockerell is the former Executive Vice President of Operations for the Walt Disney World® Resort. "As the Senior Operating Executive for ten years Lee led a team of 40,000 Cast Members and was responsible for the operations of 20 resort hotels, 4 theme parks, 2 water parks, a shopping & entertainment village and the ESPN sports and recreation complex in addition to the ancillary operations which supported the number one vacation destination in the world." One of Lee's major and lasting legacies was the creation of Disney Great Leader Strategies which was used to train and develop the 7000 leaders at Walt Disney World. Lee has held various executive positions in the hospitality and entertainment business with Hilton Hotels for 8 years and the Marriott Corporation for 17 years before joining Disney in 1990 to open the Disneyland Paris project. Lee Cockerell has served as Chairman of the Board of Heart of Florida United Way, the Board of Trustees for The Culinary Institute of America (CIA), the board of the Production and Operations Management Society and the board of Reptilia a Canadian attractions and entertainment company. In 2005 Governor Bush appointed Lee to the Governor's Commission on Volunteerism and Public Service for the state of Florida where he served as Chairman of the Board. He is now dedicating his time to public speaking, authoring a book on leadership, management and service excellence titled, Creating Magic…10 Common Sense Leadership Strategies from a Life at Disney. which is now available in 13 languages and his latest book, The Customer Rules…The 39 Essential Rules for Delivering Sensational Service. Lee also performs leadership and service excellence workshops and consulting for organizations around the world as well as for the Disney Institute. Lee has received the following awards; Golden Chain Award for Outstanding leadership and business performance from the Multi-Unit Foodservice Operations Association (MUFSO). Silver Plate Award for Outstanding Operator in the foodservice industry from the International Foodservice Manufacturers Association (IFMA). Excellence In Production Operations Management and Leadership (POMS) from the Productions and Operations. Grandfather of the year from his three grandchildren, Jullian, Margot and Tristan. Lee and his wife Priscilla live in Orlando Florida. Episode 194

Leaders in the culinary arts, business, public health, and environmental sciences are working together to develop business-friendly solutions to today's most pressing social and environmental concerns, such as: • Obesity, diabetes, and healthcare costs • The sourcing and production of our food • The challenge of feeding an additional two billion people by 2050, as global resources decline Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Today we'll be joined by William Rosenzweig, Executive Director and Dean of the Food Business School (FBS), the new center for executive and graduate education at The Culinary Institute of America; and Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group at The Culinary Institute of America.

Lee Cockerell is the former Executive Vice President of Operations for the Walt Disney World® Resort. "As the Senior Operating Executive for ten years Lee led a team of 40,000 Cast Members and was responsible for the operations of 20 resort hotels, 4 theme parks, 2 water parks, a shopping & entertainment village and the ESPN sports and recreation complex in addition to the ancillary operations which supported the number one vacation destination in the world." One of Lee's major and lasting legacies was the creation of Disney Great Leader Strategies which was used to train and develop the 7000 leaders at Walt Disney World. Lee has held various executive positions in the hospitality and entertainment business with Hilton Hotels for 8 years and the Marriott Corporation for 17 years before joining Disney in 1990 to open the Disneyland Paris project. Lee has served as Chairman of the Board of Heart of Florida United Way, the Board of Trustees for The Culinary Institute of America (CIA), the board of the... See acast.com/privacy for privacy and opt-out information.

Leaders in the culinary arts, business, public health, and environmental sciences are working together to develop business-friendly solutions to today's most pressing social and environmental concerns, such as: • Obesity, diabetes, and healthcare costs • The sourcing and production of our food • The challenge of feeding an additional two billion people by 2050, as global resources decline Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Today we'll be joined by William Rosenzweig, Executive Director and Dean of the Food Business School (FBS), the new center for executive and graduate education at The Culinary Institute of America; and Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group at The Culinary Institute of America.

As the wine and spirits director for a prominent restaurant group, Gretchen Thomas travels the world looking for those little "pieces of passion" that make a wine unique and qualified to be on her menu. Without her education at The Culinary Institute of America (CIA), Gretchen would never have been introduced to wine or found her career path. If you're not sure what you want to do in the culinary industry, Gretchen says, you'll figure it out when you're at the CIA.

On the next episode of DivaTalkRadio, we will be talking "wine" with Eric V. Orange, founder of www.LocalWineEvents.com. Eric will be discussing how to host a wine fundraisers and wine tasting dos & don'ts. Eric has had a diverse and distinguished 20+ year career within the wine industry. After an enlistment in the Submarine Service of the United States Navy, Eric joined an ex-shipmate who was attending the Culinary Institute of America (CIA) in Hyde Park, New York. He took a job at Millbrook Vineyards outside of Poughkeepsie and spent almost five years learning to grow grapes and make wine as the Vineyard Supervisor. Eric moved back to his hometown to attend college and took a part time job at a 105 yr old private club which quickly became a full time position as the Bar Manager/Wine Steward. That job led to a position as a Wine Representative for a local Wholesaler, which in turn led to a position as District Manager for Paterno Imports in Colorado. During five and a half years with Paterno, Eric attained certification from theCourt of Master Sommeliers (1st phase) and a Master of Wine Education certification from the International Wine Guild. He is a member of the Society of Wine Educators. He also served on the board of the American Institute of Wine and Food (AIWF), Denver Chapter. Finally, he decided to develop his idea for LocalWineEvents.com.  Eric and his family currently live just outside of Philadelphia.

For November, Nagrant chats with Maneet Chauhan, a chef trained at the Culinary Institute of America (CIA) whose unlikely Latino-Indian fare continues to defy the odds at Vermilion (10 W. Hubbard St. 312-527-4060)