Podcasts about American Culinary Federation

Send us a textWhen Chef Fionna España was told she should "just stay home" because she had "too many kids" to become a real chef, she didn't just push back—she made history. As the first female president of the LA chapter of the American Culinary Federation in over 100 years, this proud Latina executive chef has transformed barriers into stepping stones."I didn't realize that it was a male-dominant industry," Fionna reveals with characteristic candor. "I thought women belonged in the kitchen until I got my first job and didn't see a lot of women on the hot line." Rather than accepting these limitations, she used them as fuel, setting an ambitious goal to become an executive chef before 40—a milestone she achieved at 38.What sets Fionna apart isn't just breaking glass ceilings but how she's using her leadership to lift others. During the LA wildfires, she mobilized resources to raise over $20,000 in just one week for first responders. "I used my powers for good," she reflects during a rare moment of self-acknowledgment. This community focus extends to her approach with the next generation of culinary professionals, whom she encourages to balance work ethic with self-care.Meanwhile, Chef Thomas Parker dazzles with his culinary wizardry, presenting three show-stopping dishes including a mojo-crusted carne asada filet and molecular gastronomy creations that left the studio speechless. His "green eggs and lamb" tribute featuring avocado spherification demonstrates the magic that happens when technical mastery meets playful creativity.Together, these chefs represent the beautiful duality of today's culinary landscape—honoring tradition while boldly innovating, breaking barriers whilIntroducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! 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.comLeave a review and rating, please!

In the spirit of the 420 holiday, The Nomad Cook, Travis Peterson stops by to talk about the craft and artistry of cooking with cannabis. Not only does he put on beautiful coursed, cannabis dinners all over the country (and world), but he teaches a course in culinary cannabis education accredited through the American Culinary Federation. They get into the culture, how these dinners are dosed and the future of the cannabis in the culinary world.    Follow Travis Peterson on Instagram! Watch the full interview Come On Over's Youtube Channel! Have Questions? Send yours to askjeff@comeonover.com! Subscribe to The Jewel Bag's Youtube Channel! Subscribe to Jeff's Youtube Channel!

The BanterThe Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!The ConversationThe Restaurant Guys hear all about chef Patrick O'Connell's extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia. The Inside TrackThe Guys have stayed at Patrick O'Connell's Inn at Little Washington and couldn't have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O'Connell on The Restaurant Guys Podcast 2006BioAlong with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station. O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better). He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.InfoInn at Little Washingtonhttps://www.theinnatlittlewashington.com/Patrick's bookPatrick O'Connell's Refined American CuisineTrue Imitations of the Real McCoyBrendan L. CornerNYT 12 Feb 2006 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This week Jay and Brian are on location at The World Food Championships in Indianapolis! Join us as we kick of a series of interviews with participants, judges, creators and beyond! Interviews include: JB is a food culture writer for  @edibleindy and the Indianapolis food scene.Ian is the marketing director from Hard Truth Whiskey and gives very detailed information about a great whiskey. John McManus, a reality star from the 90-Day Fiancé franchise who is now partnered with MSH Nation that sells a variety of rubs and sauces. Al Frugoni  is a headline guest at the WFC with an amazing live fire demonstration where he is hanging 7 bone rib roast and whole hogs. Vegetables are only for decoration. Jack and David  are accomplished professional chefs and they schooled us on all the great things American Culinary Federation does for chefs - and home cooks, alike. Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out the Member's Mark Pro Series with Thermostatic Control, now available at your local Sam's Club store!Support the show

TO MAKE A DIFFERENCE – This is what drives chefs and cooks – we want to use our craft to have an impact on how people feel, act, interact, and enjoy life. A well-prepared plate of food is the ultimate vehicle for expressing our feelings, our heritage, our belief in humankind, and how we inherently want to bring joy to other's lives. For some, that plate of food is hard to come by. Food insecurity and a lack of understanding how to prepare and present wholesome food for a balanced diet remains one of the greatest travesties in our country and around the world. Chefs can have an impact on resolving this problem and in the process make a significant dent in the universe. Join CAFÉ Talks for a conversation with Chef Vanessa Marquis – chair of the American Culinary Federation's Chef and Child Initiative and learn how you can help to resolve the problem of food insecurity and nutritional shortcomings among children. 

Chef to chef – this is what inspires us, this is what brings us together, this is how we move forward as an industry. Being part of something that is representative, collaborative, historically significant, and in tune with making a difference is inspiring. The American Culinary Federation, celebrating 95 years of representing and helping to define the American chef is such an organization. Positioned to lead the profession of chef forward and helping all who tie on an apron to navigate the challenges ahead, the ACF has never been more important than it is right now. Join CAFÉ Talks podcast as we share an hour with Chef Christopher Tanner, the newly appointed Executive Director of the ACF. His fresh perspective will serve to point, once again, to the significance of professional cooks and the important role they play in helping to define an important part of American culture.

Chef to chef – this is what inspires us, this is what brings us together, this is how we move forward as an industry. Being part of something that is representative, collaborative, historically significant, and in tune with making a difference is inspiring. The American Culinary Federation, celebrating 95 years of representing and helping to define the American chef is such an organization. Positioned to lead the profession of chef forward and helping all who tie on an apron to navigate the challenges ahead, the ACF has never been more important than it is right now. Join CAFÉ Talks podcast as we share an hour with Chef Christopher Tanner, the newly appointed Executive Director of the ACF. His fresh perspective will serve to point, once again, to the significance of professional cooks and the important role they play in helping to define an important part of American culture. 

In this episode, we dive into different approaches to optimizing health through nutrition with board-certified interventional cardiologist and professional chef Dr. Michael Fenster. Michael S. Fenster, MD, FACC, FRSM, FSCA&I, MIANE, PEMBA, member FIDES, known to friends and fans simply as “Chef Dr. Mike,” is one of the world's only board-certified interventional cardiologist and professional chef. He holds cross-faculty appointments at The University of Montana (College of Health and UM Medicine, School of Public Health, and Missoula College Culinary Arts Program). He currently teaches one of the country's leading courses on Culinary Medicine at The University of Montana. In addition to his clinical practice, he has a huge media footprint. He has had innumerable television appearances, including The Doctors and Fox National News, where he has served as a national contributor. He has hosted a national radio show, Code Delicious with Dr. Mike, featured on RadioMD, and a sponsored weekly podcast, Journeys into Quantum Food. He has done countless lectures, cooking demonstrations, and presentations, including keynote addresses for audiences as diverse as The American Heart Association and The American Culinary Federation. He currently writes a regular column for The Center for Food As Medicine.org and previously wrote a regular column for Psychology Today. He has done a TEDx talk on culinary Medicine (The Ordinary Meal) and hosted PBS' House Calls with Chef Dr. Mike. He has authored several books, including The Fallacy of The Calorie: Why The Modern Western Diet is Killing Us and How to Stop It (Koehler Books, 2014), Ancient Eats: The Greeks and Vikings (Koehler Books, 2016) and Food Shaman: The Art of Quantum Food (Post Hill Press, June 2018). Most recently, he was selected by The World Health Organization as one of less than 200 physicians worldwide recognized as a provider of reliable medical healthcare information (FIDES). Chef Dr. Mike can be found on Twitter, Facebook, Instagram (@RealChefDrMike), and at www.chefdrmike.com.  He can be reached at info@chefdrmike.com.   Currently Professor of Culinary Medicine at the University of Montana FB: https://www.facebook.com/ChefDrMike/ IG: https://www.instagram.com/realchefdrmike/?hl=en X: https://twitter.com/ChefDrMike   Sponsor: The podcast is made possible by FoodNiche-ED, a gamified platform that enhances the knowledge of food and health. Learn more on foodniche-ed.com Twitter: https://twitter.com/foodniche_ed Instagram: https://www.instagram.com/foodniche_ed/ Facebook: https://www.facebook.com/FoodNicheEd/ LinkedIn:https://www.linkedin.com/company/foodniche-education About Dr. Olayanju: Dr. Julia Olayanju is a scientist and educator who advocates for enhanced nutrition education in schools and communities. She is the founder of FoodNiche-ED and FoodNiche where she and her team are driving a healthier future through programming, resources and technology. You can connect with her on ⁠LinkedIn⁠ here or on her website ⁠here⁠

Felicia Grady is an Executive Chef, Business Owner, and Restaurant Consultant. After graduating from The Chef Academy in 2012, she started her own catering company, Plate it Up! Catering. In 2022, she was awarded chef of the year by the American Culinary Federation. She has a TV show on the network Pure Essense called "Cooking Something Up! With Chef Felicia" and is a guest chef on Life Style Live on Channel 8 CBS. In this episode, we talked about her passions, her volunteer work, challenges she's faced as a business owner, feeling vulnerable, and being badass! We may also be cooking up something with Chef Felicia Grady - and we talk about that too.

Otto G. Borsich II has been working in kitchens since a teenager growing up in Ohio. Enlisting in the Navy he cooked on the USS Patrick Henry, a nuclear submarine. His formal training was through an apprenticeship at the Pierre Hotel in NYC. While in New York he was the personal chef to Leona Helmsley.   His impressive career includes, Le Bernadin, Charlie Trotters, the Bellagio, the Atlantis and Mardan Palace in Turkey. He also served as a Chef Instructor at the Culinary Institute of America. He was the Executive Chef of Central Market, a luxurious gourmet store in Texas.     He was the catalyst behind Childhood Hunger Day in Washington, DC. Organizing chefs from across America who converged on Capitol Hill for a 3-day symposium on #hunger and #poverty legislation with members of the U.S. House and Senate. He was awarded a presidential medallion from the American Culinary Federation for his involvement with hunger issues. His telegenic persona and skill set landed him as a contestant on Top Chef and Supermarket Stakeout.   Possessing a Servants Heart, he is involved in prison ministry providing hope to the forgotten. A self-professed Culinary Missionary. Travel, adventure, and spreading the gospel of food are the core of his spirit. Having trekked to 30 countries on 5 continents, often feeding the neediest of the needy, his personal goal is to visit 100 countries before departing to the definitive destination.   His memoir cookbook, A Chef is Born achieved best seller status and received a reader's choice Christian Literary Award in the testimonial category. A Chef is Born is an inspirational coming of age tale during the sixties and seventies in the Heartland. He delivered a TEDx Talk, Be Present, Be Persistent, and Use Your Gift, viewable on YouTube.   With a have knives will travel attitude, he has cooked for presidents, star athletes, rock stars, and movie stars. Yet, his biggest career thrill remains catering his 25th high school reunion.   You can find him on social media (instagram, facebook and twitter) and he also has his own website.   The songs picked by all our guests can be found via  our playlist #walktalklisten here.    Please let me/us know via our email innovationhub@cwsglobal.org what you think about this new series. We would love to hear from you.   Please like/follow our Walk Talk Listen podcast and follow mauricebloem on twitter and instagram.  Or check us out on our website 100mile.org.  We also encourage you to check out the special WTL series Enough for All about an organization called CWS. 

Greg Womack has been an active professional in the financial services industry for over 30 years. His business experience teamed with his simple, yet dynamic, delivery of financial core concepts makes him a great guest speaker for any organization. He serves as President and Principal of Womack Investment Advisers, Inc. (WIA), an independent registered investment advisory firm. Greg has authored numerous articles and has been quoted in multiple nationwide publications. Greg had the privilege of being one of the 44 ambassador delegates on the Financial Planning Association's People to People Ambassador trip to mainland China. https://www.womackadvisers.com/Alice Lin Fabiano is Vice President of Community Impact for Corporate Sustainability at American Express. She leads the company's global community impact initiatives, grantmaking, and colleague engagement efforts that drive positive business, societal, and environmental impact. Alice's career has spanned corporate, philanthropy, and financial services. Ms. Lin Fabiano is a founding member of the information, women of color community. She is a former board member of Funders Concerned about AIDS. Ms. Lin Fabiano was selected as the Harvard Business School Fellow at The Children's Investment Fund Foundation (CIFF), the largest private foundation focused on children.https://about.americanexpress.com/corporate-sustainability/community-giving/american-express-leadership-academy/default.aspxChef Kevin Belton is a self-trained chef who began cooking under the watchful eye of his mother and grandmother in the uptown New Orleans home where he grew up. In 1999, he was co-host and chef on the BBC series Big Kevin, Little Kevin, which also featured British celebrity chef Kevin Woodford. In 2014, he became the resident chef for the CBS affiliate WWL's morning show. Chef Belton has been recognized as one of the top twenty Louisiana chefs by the American Culinary Federation. In his public television debut Belton wants to pull back the curtain and show viewers what really makes the legendary cuisine of New Orleans so delicious. https://kevinbelton.com/This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3240061/advertisement

Do you want to build a successful business that aligns with your mindset and values? It can be hard to reconcile what we hold close to our hearts with that bottom line in business. In this episode, I'm talking with Courtney Lorenz, the founder of Northern Michigan's first kombucha tea brewery, about how she built an intentional business aligned with her mindset and values.  As a certified Culinarian, Reiki Master, certified meditation facilitator, and NASM nutritionist, Courtney provides valuable insights into how to build a business that aligns with your values and mindset. She discusses the unique nutritional needs of each individual body and how that plays a role in building a successful wellness business.Courtney is a lifelong food and beverage entrepreneur who creates value in the health and wellness industry. Her background in nutrition and culinary arts fosters wellness within the community through education, agronomy, and functional nutrition. Courtney has supported multiple businesses through their growth phases and enjoys supporting her business through its own growth. Courtney is a Certified Culinarian through the American Culinary Federation, Reiki Master, a certified meditation facilitator, and NASM nutritionist. She has been published in Forbes, received three 40 Under 40 awards, and is Great Lakes Culinary Institute's Alumni of the Year 2019. Courtney holds multiple businesses with her most current holding a top 3 nomination for Small Business of the Year in Traverse City, Michigan. Learn more about  Cultured Kombucha Co. at www.drinkcultured.comSupport the showPart of the Boundless Audio Podcast Network

Host Carl Fiadini and Walk-In Talk's culinary contributor, Chef Jeffery Schlissel interview Chef Kimberly Brock Brown! She's running for reelection for ACF National President.   The ACF National President is a highly respected position within the American Culinary Federation. The National President is responsible for leading the organization and representing the interests of the culinary profession. They are responsible for setting the agenda for the organization, working with the Board of Directors, and ensuring that the ACF is meeting its mission and goals. The National President is a leader in the culinary community and is a strong advocate for the culinary profession. Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs 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. Recorded on-site at top hotels, restaurants, and farms, 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 were 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. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Melinda Burrows has had a love of food her whole life. That passion has sent her around the world, cooking for Paul McCartney, Phil Collins and INXS while on tour, to name a few, and preparing private dinners for Brad Pitt, Jennifer Aniston and George Clooney. In recent years, Melinda has worked as an executive chef and earned the elite title of certified executive chef from the American Culinary Federation. She says it's her love of ingredients and the connection of food that keeps her excited about the profession. In this episode, Melinda talks about her storied life in the culinary arts, her recent departure from the kitchen at Hickory Hills Country Club and her next career move.

In today's episode, we speak with our guest Brad Barnes, award-winning certified Master Chef, author, food strategist, and president at Pure Food Consulting. Chef Barnes is the co-author of the American Culinary Federation's Guide to Culinary Certification, as well as So You Want to Be a Chef? A Guide to Culinary Careers. He is dedicated to helping a new generation of chefs understand the shifts in technology, business, and education so they can “make space” for innovation in the culinary arts.Listen as Brad talks about how to reduce the cost of food, society's growing interest in plant-based foods, and other emerging culinary trends. 

The Elevate Yourself Podcast is brought to you in partnership with Athletic Brewing. Use code ELEVATE30 for 30% OFF your first online order at checkout! Dr. Bastin & Rob Discuss: -Her diverse and accomplished nutrition background and training -Ideal temperatures for holiday cooking -Rules for keeping you and your family safe in the kitchen -Leftover food guidance -Always have on hand ingredients -Mindful and moderation driven “healthy” eating principles -Her general principle for finding joy in teaching and life -Why a post-meal walk is so good for us -Her favorite easy to make holiday snack Dr. Sandra Bastin, LDN, RD, PhD Dr. Bastin has served in several University of Kentucky leadership roles, including past DHN Chair and current CAFE representative on the University Senate. She is honored to have provided mentorship for many excellent Faculty, staff, and undergraduate and graduate students for almost 30 years. She is a Registered and Licensed Dietitian Nutritionist, ACEND Program Reviewer, Certified Culinary Educator with the American Culinary Federation, and National Restaurant Association Educational Foundation Certified ServSafe® Instructor/Proctor. She strives to provide innovative student learning experiences, research and scholarly opportunities, and unique Extension nutrition education programming and outreach. Dr. Bastin provides leadership, technical expertise, program development, research and grant writing support in nutrition, diet and health; food safety; food preservation; and entrepreneurial food manufacturing for Cooperative Extension County Agents and fellow Kentuckians. Her favorite hobbies include cooking with her children James, Liza, Victoria, and Justin; traveling with friends; flying with her husband Ronnie; quilting for others (she has gifted over 50 quilts and prayed blessings over every stitch); and walking her greyhound Poptart!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Executive Chef John Clements from Mission Point Resort, Mackinac Island about how he brings a fresh perspective to the resort's farm-to-ferry program and offers guests unique culinary adventures and seasonal flavors.Clements brings his culinary and hospitality expertise to his role as executive chef of Mission Point's farm-to-ferry restaurants, including Round Island Kitchen, Chianti, Bistro on the Greens, and Boxwood Coffeeshop & Cafe. Clements is training to earn the prestigious recognition of Certified Master Chef through the American Culinary Federation exam, distinguishing those who have excelled in both their culinary skills and knowledge of the industry. I ask Clements about the resort and he says, “Mission Point Resort is quite unique being on Mackinac Island, up in northern Michigan. On the island, the biggest thing is there are no cars that are allowed on the island. So the products that I get in for the resort are brought over by ferry and then they're loaded on a horse cart and then brought up to the resort by a horse, you know, very, very old school, 1800s type of situation.” The resort is seasonal and closes at the end of October through the end of April. We talk about the importance of each restaurant having its own culinary point of view and Clements says, “I think that's really important in the resort because you think about capture rate. You have guests that come up on a Friday, Saturday or on a Sunday. I'd like to see them at least three or four of the meals. So that's why each one of the outlets has their own identity.”To hear Clements top three tips for developing a menu, get the story behind his recipe for Sautéed Michigan Walleye and why it is important to source ingredients locally, check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!

In today's episode, we speak with returning podcast guest Edward Leonard, a Culinary Olympic gold medalist and Certified Master Chef, who mentors culinarians with his unique philosophy on success. Between writing numerous cookbooks, developing impactful recipes, and inspiring culinary leaders, Edward has received recognition across the globe for his contributions to the culinary industry.Listen as Edward talks about leading the American Culinary Federation's Team to over 34 gold medals, the equation of success, and why purpose is more important than passion when pursuing a goal. 

To get the recipe template and today's recipe please email INFO@chefmarkreinfeld.com Chef Mark Reinfeld “…The male equivalent to a vegan Rachael Ray-his recipes are flavorful and approachable and certainly have the same potential for mass appeal.” – Publishers Weekly An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld has over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. In 2017, Chef Mark was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua'i". Mark is a recipient of a Platinum Carrot Award from the Aspen Center of Integral Health. His first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA" and has a foreword written by Dr. Jane Goodall. Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets. He serves as the Executive Chef for the North American Vegetarian Society's Summerfest and offers vegan consulting services, including chef trainings and recipe development, for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Sabra, Aramark, Sodexo and more. Chef Mark's mission is to help create a sustainable future for humanity by training others in the art of plant-based cuisine - for our health, the planet, and for a more peaceful world. Learn more and sign up for his newsletter at www.chefmarkreinfeld.com UPCOMING PROGRAMS WITH CHEF MARK 4-Week Virtual Vegan Cooking Immersion -- Mention Chef AJ when applying to receive $400 off the price. Our next 4-Week Vegan Cooking Immersion begins on October 24th and involves 4+ hours/day of kitchen time with Chef Mark in a small group setting, as well as weekly one-on-one coaching calls, to allow for maximum impact and to be able to meet you where you are at. This unique program is a perfect fit for anyone wanting to take a deep dive into the main vegan and raw food culinary techniques, as well as palate development, and specialized cooking such as oil-free and gluten-free. Expert guest instructors on the topics of bread baking, classic techniques, pastry, and the healing qualities of food provide a transformative experience to take your vegan culinary skills to new levels. The training is approved by the American Culinary Federation for 120 continuing education credit hours. You can learn more by clicking here. Virtual 2-Day Vegan Holiday Feast Workshop - October 18 & 19, 2022 - Enter AJ20 to receive $20 off the price. Join Chef Mark Reinfeld from the comfort of your own kitchen in these virtual cooking classes as we cover the essential dishes for a plant-based holiday feast. Learn Chef Mark's Template Recipe formula to unleash the chef within - gaining greater confidence and creativity in the kitchen, learning how to turn one recipe into dozens and hundreds of variations. Guaranteed to wow your family and friends with your newfound culinary skills at your next gathering! Learn more here. Virtual 3-Day Vegan Fusion Cooking Workshop - December 5-7, 2022 - Enter AJ100 when registering to receive $100 off the price. Join Chef Mark Reinfeld from the comfort of your own kitchen as we cover core techniques of vegan cuisine. Discover the Seven Culinary Keys for Success in the Plant-based Kitchen and learn Chef Mark's Template Recipe formula to turn one recipe into dozens and even hundreds of variations. After this 3-day workshop, you will experience greater confidence and creativity in the plant-based kitchen as the chef within awakens! Learn more here. Nourish Your Life Through Food- A Virtual 6-Part Introduction to Successful Plant-Based Living 2/15/22 - Enter AJ25 when registering to receive $25 off the price.

Fran Costigan, chef, cookbook author and Director of Vegan Baking and Pastry at the Rouxbe Online Culinary School is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran's vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. Fran enjoys mentoring students off all levels, from beginner to pro in The 90-day Essential Vegan Desserts Course she developed and leads at Rouxbe.. Fran's cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts. You can find Fran sharing her knowledge and passion across North America and Europe, at schools, conferences, festivals, and corporations at resorts and on cruise ships too. A professional member of the International Association of Culinary Professionals, Les Dames d' Escoffier, and American Culinary Federation, Fran is a proud to be an advisory board member of the New York Coalition for Healthy School Foods, and Main Street Vegan Academy. For more information and recipes, newsletter sign up, visit https://francostigan.com/ Follow @goodcakesfran on Instagram, Twitter, Pinterest, LinkedIn Fran Costigan Vegan Pastry Chef on Facebook Essential Vegan Desserts at Rouxbe Victoria Moran Listed by VegNews among the “Top 10 Living Vegetarian Authors” and voted "Peta's Sexiest Vegan Over 50" in 2016, Victoria Moran has written thirteen books including Main Street Vegan and Creating a Charmed Life. She was featured twice on Oprah. Vegan for 38 years and an obesity survivor, Victoria is the founder and director of Main Street Vegan Academy, in its eleventh year training and certifying Vegan Lifestyle Coaches and Educators. The course, live via Zoom, has as its presenters Vegan and plant-based luminaries including Marty Davis, MS, RD, Milton Mills, MD, Stephanie Redcross West of Vegan Mainstream, Jasmin Singer and Mariann Sullivan, JD, of Our Hen House, and Chef Fran Costigan. Chef AJ herself will present for the October 2022 cohort. The Academy prepares committed Vegans to expand their outreach to the professional level, and graduates are coaching, consulting, writing books, working for Vegan organizations and plant-based companies, and starting their own businesses -- cafes, food trucks, an award-winning bakery, a bodega, bed and breakfast, retail shop, Vegan cheese and yogurt companies, Vegan cowboy boots, and many more. (As a subscriber of Chef AJ's, you can get 20 percent off your Main Street Vegan Academy tuition by using the code Kindness20 AT https://mainstreetvegan.com/) In addition to her passion for Veganism and healthy living, Victoria is very involved with yoga and ayurveda. Her undergraduate degree was in comparative religions; she worked with Tibetan refugees in Nepal and Northern India; and she is a Yoga Alliance-registered yoga teacher (RYT-200). She was lead producer of the 2019 documentary, A Prayer for Compassion, about food choices and spirituality; and is one of the cofounders of the Compassion Consortium, an online Interfaith spiritual center for animal advocates. After hosting 475 weekly episodes of the Main Street Vegan Podcast, she recently launched the Victoria Moran Podcast: Meetings With Remarkable Women. And she is working on her 14th book, Age Like a Yogi. Please follow Victoria on Facebook, Instagram, and LinkedIn: @VictoriaMoranAuthor. And follow Main Street Vegan Academy on Instagram and Twitter: @MainStreetVegan.

Chef Donald J. Smith was born and raised in New Orleans, the heart and soul of Creole and Cajun culture. It was there that he learned the ins and outs of authentic Creole Cuisine at the feet of his mother and uncle. Known in culinary circles as “Chef D,” the chef specializes in Creole, Cajun, and soul food. Chef D has owned several restaurants. His portfolio boasts preparing meals for various entities, including conventions, corporations, celebs like Barry Bonds, The O' Jays, The Clark Sisters and Miguel. He also cooks to feed those who are in need.  Through his company, Chef D Services, not only does he mix his own spices, for his spice line Yes Chef Gourmet Spices and Foods, but he has also written cookbooks, Donald Lukie Smith New Orleans Underground Chef (2020) and most recently, The Underground Chefs, for which he was the visionary author.  Chef Donald now has 20-plus years of experience in culinary cuisine preparation under his belt and has received many awards, including “Gumbo” competitions, and accolades. In 2018, he was voted one of Louisiana's best chefs, and in 2020, he received the Culinary Excellence Award from the National Black Chef Association.  Last summer, Chef D was also named Culinary Ambassador for Louisiana for the National Black Chef Association.  Outside of the kitchen, the chef is very active in his community including involvement in the Salvation Army, American Culinary Federation, the Association of African American Chefs, Jugs Social Club Krewe of NOMTOC, the National Black Chef Association, 100 Black Men, and Glad Tiding Men of Distinction . Chef Donald is the founder and president of Urban Chef Alliance, Founder of Cooking for Life 5013c. He also speaks openly about his experience with therapy and mental health, understanding this is a subject many Black men still shy away from for fear of being criticized.  Follow Chef D on Instagram @chefdservices.  Instagram @365brothers Are you our next guest? - Let's talk. Support us!   365 Brothers on Patreon.  Sequence Vitamins formulformulated by Dr. Greg Hall specifically for the supplement needs of African Americans. Take advantage of the 20% discount available to 365 Brothers listeners for a 90-day supply. Check out Alitu for more ease editing, polishing and publishing your podcast. About this podcast: In each episode, a Brother reflects on his life; explores the experience of being a Black man in America; shares his interactions with law enforcement; and answers the signature question "If America was a woman, what would you say to her? You won't find a collection of conversations with Black men like this anywhere else. Hear their wisdom. Be inspired. Host, Rahbin Shyne, is an author, educator, creative and avid half-marathon walker. https://www.linkedin.com/in/365brothers/ Special thanks to our earliest and consistent supporters, Sonji Walker, Abigail Gonzalez, William C. Hamilton, Jr. and Shedrick Sanders!!

In today's episode, we speak with Edward Leonard, an award-winning Certified Master Chef, a Culinary Olympic gold medalist, author, and an international lecturer. Edward led the American Culinary Federation's Team USA to five championships and over 34 gold medals.  Throughout his career, he also received global recognition for his contributions to the culinary industry and passionate leadership, including receiving the Chairman's Medal from the American Academy of Chefs and being inducted to the Cordon d'Or Culinary Hall of Fame.Listen as Chef Leonard talks about long-term career growth, not giving into complacency, working internationally in the culinary arts, and the lessons learned from winning culinary competitions.

There's something of a relaxed grace about Florence, AL. It's approachable, artistic, yet with a definite deep South accent, and Odette, a restaurant nestled in an historic storefront in its downtown, is the culinary embodiment of that aesthetic. That style comes from owner Celeste Pillow and Chef Josh Quick, who's been at the helm since it opened in 2013. Although Josh didn't grow up in the town, his personality and style of cooking seem completely at home here. He came to Northwest Alabama by working at the Marriott Shoals, a popular hotel in the area, and before that, earned his culinary training through an American Culinary Federation apprenticeship at Walt Disney World. At Odette, his focus is on American food with Southern and International influences, and through the years, he's earned the trust of loyal regulars, so he gets to be creative with the ever evolving menu. He's earned my trust too, with one bite of crispy catfish in a flavorful broth, and I'm already ready to visit again.

“I just made a decision in the seventies when I went to culinary school to change my life and this career and everything that I've done in my career has supported those changes. It's just given me a place to be so grateful because it's been successful.” Chef Rick Moonen is a multi-award-winning celebrity chef and restaurateur known as the “Godfather of Sustainability”. He's currently the Master Development Chef for Perry's Restaurants and Chef Advocate for Feast It Forward, which was where we met and recorded this interview. For over 25 years, Chef Rick has been a leading advocate for the sustainable seafood movement. He's been featured in everything from USA Today, to Forbes, Food & Wine, SAVEUR, and GourmetMagazine. He's also received a number of awards to acknowledge his advocacy for sustainability including Chef of the Year by the Monterey Bay Aquarium in 2011; and Humanitarian of the Year by the American Culinary Federation in 2013.It was such a privilege to grab this quick conversation with Rick at the Feast It Forward Festival. We chatted about his love for cooking, how he got started, and so much more.“It's just taking a bite out of the ass of life and just riding it out, buddy. That's what it is.” Tune in now to hear Rick and I explore: How Chef Rick Moonen uses cooking to feel connected with himself. When Chef Rick Moonen fell in love with cooking. How Chef's mom influenced the way he cooked. Understanding your relationship with fear. Cooking for his dogs. Cultivating an adoration for life. And more…“I want to do everything that can't be done because you only get one run through this hole. So why not experience it all? Believe me, I've learned most of what I've learned in my life from making mistakes, but not being afraid to try.”There's so much power in hearing someone's origin story and getting an insight into how they found their passion and purpose in life. In this power-packed episode, Chef Rick shares some potent life philosophies that will inspire you to stay grounded in the things you care most about. Contact Info:Instagram >> https://www.instagram.com/chefmoonenWe thrive on your feedback, so if you've enjoyed this show, please rate us and leave us a review. And don't forget to subscribe to ensure you never miss an episode again. See acast.com/privacy for privacy and opt-out information.

Kareen “Chef Coco” Linton is an Escoffier Chef Instructor as well as the founder and CEO of A Dash of Coco. She is the recipient of multiple awards, including: Disciples d'Escoffier, National Cutting Edge Award by the American Culinary Federation, and Top 100 Leaders in Education Award by the Global Forum for Education and Learning.Listen as “Chef Coco” Linton talks about taking control of your professional career, relating food and fashion, and how the culinary arts are much more than cooking.

This Week's Guest: Tyler Honke - Certified Executive Chef Chef Tyler has been in the catering industry for over 20 years and runs Catering by Cleavers, the leading catering company in Sioux Falls. He specializes in delivering gourmet food, providing quality service, and creating an unforgettable experience. Chef Tyler is an award-winning chef and certified with the American Culinary Federation. Chef Tyler has also started the Cleaver's Chef Challenge in Sioux Falls, making this year the 8th Annual Cleaver's Chef Challenge. The vision behind this event is to support and embrace the children of the Children's Home Society. With the help of the sponsors and our community, this event had raised over $200,000 in the 8 years for the Children's Home Society.

In honor of Mental Health awareness month Chefs Gerard Kenny & Chris Galarza sit down with Certified Executive Chef Michael Matarazzo to discuss his work, his career, and the future of the hospitality industry. We cover a wide range of topics from kitchen decarbonization to mental health and everything in between. This is an episode to listen and re-listen to as Chef Matarazzo dives deep into the importance of mental health and coaching. Born and raised on Long Island, Chef Michael Matarazzo was formally trained at both The Culinary Institute of America in Hyde Park, NY as well as the world-renowned Greenbrier Resort in White Sulphur Springs, WV. In 2010 he was named USA's Chef of The Year by The American Culinary Federation. Michael has been to the Culinary Olympics in Erfurt, Germany three times as both competitor and coach. He is an ACF Certified Competitions Judge and has received numerous medals both domestic and internationally during his 20-year culinary career. In addition to being a working Executive Chef, Matarazzo has a Transformation Life Coaching Practice where he coaches high performing individuals in both group and individual settings and engages his clients in transformational, life changing conversations. In 2020, He created the fast-growing Facebook Group, Chefs for Change, as well as Kitchen Brain Podcast. Michael uses both platforms as tools to start conversations among hospitality industry professionals with the mission of providing new insight and perspective to ultimately transform the hospitality profession into a more attractive and sustainable lifestyle. Michael is a well sought-after event speaker, and has a proven track record for team building and systems development. The services he provides are based on his "Be Better" philosophy which encourages self-awareness and self-accountability in order to improve all aspects of our individual environments. https://open.spotify.com/show/7A2XivGi9Gof2G2elfiGpx?si=ngTbZWkLQIuP7O-YtQrIqQ&utm_source=copy-link&nd=1 (Kitchen Brain Podcast | Podcast on Spotify) https://www.bebettercp.com/ (Coach | Be Better Life & Leadership Coaching | Charlottesville (bebettercp.com)) www.JoinFoody.com https://joinfoody.com/forwarddiningsolutionsllc (Chef Christopher Galarza (joinfoody.com)) https://www.collaborativedesign.org/get-the-guide-bdpg (Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)) Join the conversation: Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast. Instagram: Sustainable Pod Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast. Chef Chris Socials: Instagram: @ForwardDiningSolutionsLLC Twitter: @DiningForward LinkedIn: https://www.linkedin.com/in/chef-christopher-galarza-8a632742/ (Chef Christopher Galarza | LinkedIn) www.ForwardDiningSolutions.com Chef Juice Socials: @XanderWaynerxrx on all social platforms www.Rxmusic.us Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”. This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is this podcasts exists

Today Sam and John are joined by a culinary chef and Catholic, Jim Churches to discuss his life as a chef and how we as men can appreciate and find a deeper meaning in food. We talk about his life as a professional chef, his Catholic faith and how it enters his kitchen, how to make an amazing steak, and what one ingredient makes everything better. Homeschool Connections Cooking Course with Jim Churches - homeschoolconnections.com forthcoming for the 2022/2023 school year. Email them at homeschoolconnections@gmail.com for questions. Jim Churches has over 29 years of Foodservice Experience, with 19 years as a Corporate Executive Chef in Food Manufacturing. He is the Culinary advisor to many High school/College culinary programs. He is also a culinary advisory board member and content contributor for Chef Magazine. In addition to numerous awards, he is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation. Jim has 3 children and runs a number of Catholic charitable campaigns where he can donate his skills to help parishes, pregnancy centers, and children in need.  -- SUPPORT THE CATHOLIC GENTLEMAN -- https://www.patreon.com/catholicgentleman Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we're speaking with Escoffier Baking & Pastry Chef Instructor Colette Christian, Certified Master Baker (CMB), a published author, and host of Baking with Colette. She mentored under the great White House Pastry Chef Albert Kumin, worked in upscale restaurants and luxury hotels, and owned a bed & breakfast and a successful wedding cake business.Colette is a Certified Executive Chef® (CEC®), Certified Executive Pastry Chef® (CEPC®), and Evaluator for Certifications by the American Culinary Federation. She taught at Le Cordon Bleu College of Culinary Arts and has been teaching baking and pastry classes as the Dough Doctor for over a decade.Listen as we chat with Chef Colette about obtaining her Master Baker certification, the importance of great mentors, and the balance of art & science in baking.

She won National Chef Educator of the Year in 2011 and received the Cutting Edge Award in 2015 from the American Culinary Federation. Dina Altieri, M.S.Ed., CEC, CCE, CHE, has had a storied career in culinary education and is currently Director of Membership Development for the American Culinary Federation (ACF). Dina shares her chef journey and how she thrived being one of a few women in the profession. Her passion is to increase access to culinary arts educating the most vulnerable in our communities, and she wants to ensure that everyone is invited to the table. She shares her proudest moments being an educator. She also plays drums and talks about how taking lessons gave her insight into being a better educator.

Chef David Ivey-Soto shares his concept of "Training for Performance".  This approach is about training, teaching and empowering staff to learn new skills, earn more money and create value for themselves and the business.David Ivey-Soto MBA, CEC®, CCA® has diverse national and international foodservice experience providing him with the insight and experience to share his expertise.  David Ivey-Soto earned an AOS from the Culinary Institute of America in 1990, was on the Dean's List, served as the Student Council President, and worked as Sommelier de Vin. He was selected as a Fellow of the Culinary Institute of America with the distinct privilege of teaching alongside several of his former instructors.  His experience includes teaching at the Culinary Institute of America, Fairfax County Public Schools Adult Education, Northern Virginia Community College, University of Maryland Eastern Shore, Shady Grove campus, and ATI Career Institute (now Stratford University) –where he developed and refined the curricula for several courses. He was Director of the Culinary Arts Program at Ana G. Méndez University System and part of full-time faculty teaching MBA classes.Chef David is National Treasurer of the American Culinary Federation and is teaching online for NorthWest Arkansas CommunityCollege, Prince George's Community College, Howard Community College, and Monroe College and doing education consulting.David is academically bilingual in English and Spanish.He has been a consultant to many operations and organizations focusing on efficiency, productivity, operations, cost control, and overallbusiness analysis. He has served on several advisory councils and boards for educational programs and business and industry.He assisted Chef Richard Grausman in establishing the Careers through Culinary Arts Program (C-CAP) in the Washington, DC areaas the Program Coordinator, working with inner city public school students introducing them to careers in the foodservice industry.During his time coordinating the program more than $1 million in scholarships were awarded to students.Passionate about mentoring the future, Chef David is a judge and advisor for national student organizations including ProStart andSkillsUSA and for military organizations such as Military Culinary Competition and Commander, Navy Installations Command (CNIC)competitions.Chef David has been featured in National Culinary Review, ESPN The Magazine, Freekick, The Daily News of the Virgin Islands,Newsweek, The Washington Post, among other publications and have been featured on WRC-TV NBC 4, Washington, DC.David has served as National Secretary of the American Culinary Federation, earned Certified Executive Chef in 2000 andsubsequently earned Certified Culinary Administrator. He graduated with an MBA from the College of William & Mary in 2005. David is apast competitor in culinary competitions — having earned a variety of awards for his skills.Chef David lives in Alexandria, VA with his wife, Lisa Ivey.

The guys are back after an extended holiday break. We are ready for a great year! There is no better way to start this season than with a great guest who just so happens to be our friend and colleague: Chef Kimberly Brock Brown. Chef discusses her Midwest upbringing, the benefits of culinary school as well as the benefits of networking. Chef Brown shares her career growth from working in hotels, country clubs, consulting, and television work, to her recent election to be President of The American Culinary Federation(ACF). Chef promotes the benefits of certification in the ACF for both culinary and hospitality professionals. Please visit ACF Membership (acfchefs.org) to learn more about becoming a member. We close with a reminder for everyone to get your tickets and for our @fiuhospitality students to #volunteer at @sobewff @sobewffvolunteers. See you on the beach!Support the show (http://Hospitality.fiu.edu)

Christine and Keith are back with Season 2 of Behind the Counter. They talk about Valentine's Day and how restaurants can bounce back and make the most out of this holiday. [01:25] Recap of Season 1 [02:45] The American Culinary Federation and Hospitality News [10:38] Valentine's Day [16:42] Tips and Ideas for Restaurants Opening Up [23:21] Non-Couple Deals for Valentine's Day [25:59] Christine and Keith on Valentine's [28:07] Cost, Commercialization, and Inflation [29:58] What to Look Forward to in Season 2 Be Kind or Leave According to Restaurants Are Usually a Valentine's Day Staple. Not This Year by Emily Moquin of the Morning Consult, there is uncertainty in dining out due to Omicron, the rapid spread, and the different mandates across different states. However, Christine and Keith still think couples should still make that Valentine's Day reservation because people are going to be out and about the day before for the Superbowl. Tips and Ideas for Restaurants Opening Up For restaurants that are finally opening to full capacity again, Christine advises to make it easy to make reservations, create flexible dining experiences, make the most of outdoor spaces, and promote the crap out of your business. Keith also suggests giving out unexpected delights such as champagne, strawberries, or personalized gifts to guests when they leave the restaurant, so they remember your restaurant so that they remember your brand or restaurant beyond their dining experience. Where to Find Them: Facebook - DeVita & Hancock Hospitality Group Inc. Instagram - @devita_hancock_hospitality YouTube - Behind the Counter with DeVita & Hancock TikTok - Behind the Counter with DeVita and Hancock Official Website - DeVita and Hancock Hospitality Group Christine DeVita on LinkedIn Keith Hancock on LinkedIn connect@dhhospitalitygroup.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/behindthecounterdhh/message Support this podcast: https://anchor.fm/behindthecounterdhh/support

Matthew's culinary career began in 1998 when he opened his first restaurant in Oklahoma. Since then, Matthew has traveled and studied Culinary Arts overseas and throughout the United States. In addition to pursuing his culinary passions, he has also been catering since 2000. Matthew has had the honor of catering for government officials, city officials, and many other high-end individuals. It's no surprise then that Matthew has also spent time being a Private Chef for celebrities and athletes.In 2010, while still attending culinary school, he opened a BBQ restaurant in Long Beach with great reviews that he eventually sold later on. He became an American Culinary Federation member in 2010, and has completed several volunteer events with the ACF. Matthew has won numerous cooking events during his time as a Chef. He's won BBQ awards, Cajun/Creole awards, and several other awards to date. His overseas experience is powerfully displayed in his finished culinary works. While working for the Hyatt Regency, he ran several of their 5-star restaurants including a Teppanyaki restaurant, Italian restaurant, Japanese restaurant, and even their Las Vegas style buffet restaurant. Matthew is well versed in butchery, training, and menu planning. Check him out on IG Connect with us! Subscribe to my YouTube Channel Follow the show over on Instagram Join our mailing list Catch all the good stuff over on TikTok! Want to Schedule A One-on-One with Kyle? Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me. Support Our Sponsors The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$! 7Shifts - Head over to their website, and receive THREE months! Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial! BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees. --- Send in a voice message: https://anchor.fm/restaurantowners/message

REY BAYSA is executive chef at the newly transformed Outrigger Reef Waikiki Beach Resort. Baysa oversees the operations of Kani Ka Pila Grille, the casual resort restaurant that services the property with breakfast, lunch, dinner and room service. Additionally, Baysa oversees the resort's catering and its exclusive Voyager 47 Club Lounge. Baysa was most recently executive chef at Hilton Waikiki Beach and prior, chef de cuisine at Kapolei Golf Club, while also assisting the Hawai‘i Convention Center with its culinary needs. He gleaned his food and beverage experience, including food production, purchasing, menu development, banquets and multi-restaurant operations, at Hard Rock Café Honolulu; Tommy Bahama Restaurant and Bar in California; Cal Hi Aspen, The Ritz-Carlton, Embassy Suites Resort, The Westin Maui and Intercontinental Hotel Wailea all on Maui; Hanalei Bay Resort & Suites on Kaua‘i and The Boca Raton Resort & Club in Florida. Trained by chefs from Austria, Switzerland, Germany and France in the European-style of cooking during his apprenticeship with the Intercontinental Hotel Wailea Maui, Baysa enhanced his culinary knowledge in the cuisines of Hawai‘i and the Pacific Region over the years and is a Certified Chef de Cuisine through the American Culinary Federation. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/ #outrigger #outriggerreef #waikiki #hawaiian #hawaiianculture #livemusic #hawaiianmusic #kanikapila #kanikapilagrille #slackkey

Chef Don Bingham is a multi talented Certified Executive Chef with the American Culinary Federation.  He has served two Governors at the Arkansas Governors' Mansion as the Executive Chef and Mansion Administrator.  Before working for Governors, he was a restauranteur, owning the first Tea room in Conway, which served tea fare at lunch and a 7 course meal at dinner.  Chef, Pastor, Teacher, Mentor, Pianist, Husband, Father, Grandfather and Friend, Chef Don is a modern day renaissance man.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Josh Mouzakes from ARLO San Diego. Mouzakes shares how he discovered he had a passion for culinary arts at just thirteen years old and his colorful introduction to the restaurant industry in Eastport, Long Island. Chef Mouzakes talks about his extensive professional training starting at vocational school in tenth grade and then he headed to Johnson and Wales University. He says that his path changed there and in regards to culinary school you will get out of it, what you put into it. Mouzakes was very involved with the American Culinary Federation, while at school. During that time Chef was able to build relationships and work on his craft, also adding an internship in the United Kingdom and at The French Laundry. Chef Mouzakes was working at JW Marriott in downtown Houston before landing ARLO, a new restaurant in Town and Country Resort in San Diego. He talks about menu development, ARLO being innovative, and changing the menu every season. You can listen to this episode to find out how the Floating Crudité came about. Chef shares with us his recipe for Thai Carrot Pasta, one of the first vegetarian dishes that they tried at ARLO. It was developed by Mouzakes when he was in need of something satisfying while getting healthy. Tune into the podcast to learn more about Chef Mouzakes' belief in creativity in the restaurant, thoughts on plant-based food, and the importance of using local ingredients on Chef AF “It's All Food” or you can listen at iTunes Now!

In this episode, Ragnar talks with ACF President, Chef Kimberly Brock Brown. She's making mentorship her number one priority in her new role as President of the American Culinary Federation. Hear more from Kimberly on diversity, representation, and more on this episode of World on a Plate, supported by Nestlé Professional.

Jesper Jonsson is a Chef Instructor at Auguste Escoffier School of Culinary Arts in Boulder, CO, and a 37-year industry veteran.Jesper moved to the south of France from Denmark at the age of 12, where he received his formal culinary education and training. He has worked as a private chef in numerous countries including France, Denmark, Switzerland, Italy, and the United States - and even served as chef of the Danish ambassador in Rome.Jesper is a recipient of the Disciple d'Escoffier award and a board member of the American Culinary Federation.Listen as we chat with Jesper about European food culture, being a private chef, life as a chef instructor, and the value of culinary education.

It's been a few weeks since the chefs got a chance to catch up. This week Chef Chris catches everyone up on what's been going on the last few weeks and gives everyone a recap on how the last 6 months have been shaping up for him and Forward Dining Solutions. All that talking gets the chefs hungry as they put down the talk about sustainability and talk Barbecue! What sort of BBQ do the chefs love and why and what secret menu items can you order at your local spot! Chef Chris Bio: Renowned for his work in kitchen electrification Chef Chris Galarza is the Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC. As one of the country's foremost expert in commercial electric-kitchens chef works with clients to sustainably create kitchens of the future. Chef has worked on notable projects such as Chatham University's Eden Hall Campus (the world's first fully self-sustained university campus), Microsoft Redmond, and Castilleja All-Girls School. Chef worked for several prestigious establishments such as Carnegie Melon University, Monterey Bay of Pittsburgh, and The Greenbrier of WV where he apprenticed under several Certified Master Chefs and culinary Olympians. Chef leverages his experience as a culinarian, educator, and consultant to get projects moving forward and leaves operators educated and prepared to successfully, efficiently, and safely run their kitchen for years to come. Forward Dining Solutions 6 month Accomplishments - Writing the electrification and Decarbonization guide with you for the William J. Worthen foundation - https://events.greenbiz.com/events/verge-electrify/online/2021/program#116321 (Spoke at Verge Electrify Conference – How to transform commercial buildings to be gas free ) - https://www.greenbiz.com/article/challenges-building-electrification-or-parable-flameless-wok-hei?utm_source=linkedin&utm_medium=integral+group&utm_term=fa7e092e-3f2f-41a4-95d7-8a6f78803970&utm_content=&utm_campaign=default_2021 (Featured in Greenbiz article titled: The challenges of building electrification – or, the parable of flameless wok hei) - https://ptcollege.edu/schools-of/culinary-arts/ (Helping Pittsburgh Technical College (PTC) create an all-electric kitchen for their students) - https://www.food-management.com/colleges-universities/viewpoint-should-cooking-go-electric (Published an Article for Food-Management titled: Should cooking go electric?) - https://awesomeearthkind.com/podcasts/chrisgalarza/ (Was a guest on the Awesome Earthkind Podcast) - http://www.sustainableoverloadpodcast.com/ (Hosting Sustainable Overload) - https://lets-dig-in-rosendale-collective.simplecast.com/episodes/episode-34-the-sustainability-mindset-AJ1Jxzdm (Was mentioned on episode 34 of the Let's Dig in with Rich Rosendale podcast (huge deal with chefs)) - I will be teaching classes for Phipps Conservatory from September through December. https://www.phipps.conservatory.org/classes-and-programs/for-adults/culinary-arts (Culinary Arts | Phipps Conservatory and Botanical Gardens | Pittsburgh PA) - https://nz21.swoogo.com/nz21 (I will be speaking at the NetZero Conference in September) - https://greenbuild.usgbc.org/ (I will be speaking at the GreenBuild Conference in September as well) - https://magazine.chaineus.org/ (This month I will have an article published and have a spotlight feature on me for Cuvee Magazine (international publication)) - I will be speaking to the American Culinary Federation's Los Angeles Chapter on August 13th - https://centerforcommunityenergy.org/project/energy-efficiency-webinar-5-induction-cooking-aug-5-2021-1200-noon-free/ (I will also be headlining a webinar for induction cooking and will be partnering with the Center for Community Energy non-profit) - https://www.plugsmart.com/ (I also recently partnered with PlugSmart a firm that will allow me to offer a full suite of...

Michael Matarazzo has an impressive resume.   He was formally trained at The Culinary Institute of America.  He was named USA's Chef of the Year by The American Culinary Federation.  He has been to the Culinary Olympics both as a competitor and coach.  He is an ACF Certified Competition Judge and has received numerous medals, both domestic and international in his 20 year culinary career and is currently the Executive Chef at Farmington Country Club in Charlottesville, Virginia and host of “Kitchen Brain” Podcast.  It was during the intense and extensive preparation of the Master Chef Exam that the focus and intensity that drove Michael to be successful also drove him to have extreme mental stress.  He withdrew from the exam.  He now says that this was the best thing to ever happen to him.  Asked to speak at a conference, he decided to get honest and vulnerable about his mental health journey.  The response was overwhelmingly positive and the attendees were inspired to share their struggles with him.  Now, he is Life Coach and Founder of Be Better Culinary Perspectives and Founder of Chefs for Change.  In this week's episode Michael provides guidance for self-care and advises on empowering yourself, your teammates and your employees.

On this episode of MarketScale's Run the Pass, host and Executive Chef Andre Natera brought in Patrick Mitchell to talk about the American Culinary Federation, the mindset that goes into competitions, how to get into food challenges, and the certifications for chefs.Mitchell is an “Executive Chef/Culinary Advisor for Ben E. Keith Foods based in Ft. Worth, Texas. He is a graduate of the Culinary Institute of America with 41 years experience in the industry. Patrick is an American Culinary Federation Certified Culinary Judge and a member of the American Academy of Chefs since 2005; in 2004, he was awarded the ACF's Chef Professionalism award.”“Usually, these judges and chairs at the competitions are more than willing to help someone understand what's going so someone can get into it." - Patrick MitchellHe started competing in 1979 while he was transitioning to culinary school. He got the bug, so to speak. Thirty-eight years ago, he ended up in Dallas with a team competing in the Culinary Olympics. Then it went international. In 2016, he competed for U.S. Chef of the Year and won. This qualified him for the international level, where he competed in the Global Chef's Challenge in Kuala Lumpur in 2018.After competing for all these years, he pivoted into coaching. Now, when he talks to chefs that want to compete, he asks them what they want to do. Then find a competition, go and observe and talk to the folks running the show.“Usually, these judges and chairs at the competitions are more than willing to help someone understand what's going so someone can get into it,” Mitchell said.Mitchell believes that certification under the ACF is important for chefs. The certifications allow chefs to be able to show that they have met specific standards when it comes to cooking. Everything from how to make specific cuts to sanitation is included in the certification process, so when a chef moves and wants a new job, the hiring manager will know they can fulfill specific skills.

GUEST'S NAME: Charles RedmonCULINARY SCHOOL AFFILIATION: Ivy Tech Community College, Muncie, INBIO: Chef Charles Redmon planned on making a career out of the military after he enlisted in the US Army in 1995. His plan however was cut short by an injury after just over 12 years of being an Infantryman / Combat Lifesaver. Now permanently out of the military, Chef Redmon needed to find a new career path. He was approved by the Veterans Administration to go back to school for training for vocational rehabilitation which is when culinary arts piqued his interest.Having had some previous food and beverage experience working in professional kitchens prior to enlisting, he believed getting a degree in culinary arts would be just what he needed to get his new career started. After enrolling at Ivy Tech Community College in Muncie, Indiana, Charles began his academic pursuit in their new culinary arts / hospitality management degree program.It was at Ivy Tech that Charles met his mentor Chef David Kain who was influential in motivating Charles to pursue his American Culinary Federation's Certified Executive Chef (CEC). He also helped him get his culinary internship at Walt Disney World in Orlando, FL. After graduating, Chef Redmon has had several executive chef's positions in the health care side of the industry, including his current position. He also continues to operate his catering company, “Veteran's Catering”, part time.EMAIL: chefcharlesredmon@yahoo.comLINKEDIN: https://www.linkedin.com/in/chefcharlesredmoncec/ Sign up for the Food Media Network's email list / newsletter: https://chefroche.com/contact RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary SchoolStories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school insome way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network! Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Award-winning Chef Diana Riley is a multifaceted and passionate, purposeful woman. In her best-selling cookbook, Cooking on Purpose: Life Lessons Learned in the Kitchen, she shares her journey and readers can gain insight to the "chef life". Her latest work is Grace at the Kitchen Table, readers gain insight into the challenges and beautiful essence of women maintaining life by praying. She has also co-authored Resilient Warriors: Stories of the Perseverance of Women in the Military. Currently, she is a member of the American Culinary Federation and the host of Kitchen Table Conversations with Chef Diana Podcast. Her mission is to serve others through her catering company and teach the fundamentals of cooking and the significance of sharing simple, nutritious, affordable, and pleasing meals with family. Some of her favorite things are journaling, bicycle riding, girls’ trip, watching her sons play football, date night, and vacationing with family. Links to Diana Website: https://chefdianariley.square.site/ --- Send in a voice message: https://anchor.fm/bright-headed-publishing/message

Meet award-winning Chef Yono Purnomo of Yono's restaurant in Albany in NY. Owned and operated by the Purnomo family, this fine dining restaurant has been serving contemporary American and Indonesian fusion since 1986 and has been recognized by the James Beard Foundation, Wine Spectator, Santé, DiRoNA & The American Culinary Federation among others.  Chef Yono is a passionate Indonesian culinary pioneer & ambassador. We talk about his life's journey, staying in business during the pandemic, how he is giving back to the community and much more.

Chef Tyler Lyne has quite the resume, the youngest person to ever obtain the Certified Executive Chef title from the American Culinary Federation, worked in some of the top restaurants in New York City and was recognized by ZAGAT as one of NYC's "30 under 30" list of trailblazers helping to define the next wave of culinary greatness. Plus, he won Food Network's Iron Chef America. On this episode, Jason and Diana sit and talk with Chef Tyler about his love of food, cooking, creating memories, and his new experiential supper club The Tasting TBL. Located in Birmingham, Alabama, The Tasting TBL is a fine dining experience in Lyne's intimate home setting. There's no waiting for a table, no parking, no huge crowds, and Jason and Diana's self-proclaimed "best dining experience ever." Chef Tyler is a seasoned Master Chef with a rich and delicious career story from an underperforming and apathetic high schooler to one of the most influential Chefs and restauranteurs in NYC. Hear how COVID brought Chef Tyler, his family, and his talents to Birmingham, the importance of not just making meals but making memories, and what big plans Chef Tyler has next.   Key Takeaway - A lifetime of education, passion, and effort has gone into The Tasting TBL that strives to give guests a truly unique dining experience and an unforgettable culinary memory. - It's almost impossible to master any high-level skill, but you can learn to tame and manage it. - Build deep relationships and solid networks. Find people that will fight for your cause and stay by your side. These relationships pay off dividends over time. - Never stop learning. Become a lifelong student of your passion and career. - Beware of people who see your success as their failure. - Don't just deliver a great meal. Create a unique and unforgettable experience.   ///////////////////////////////// Thanks for listening! We would like to know what you think about the IMPACT Agent podcast. Do you agree with Jason? Did any of these ideas help you? Let us know by contacting us at jasonwill@southalabamaliving.com. Contact Jason - JPAR Coast & CountyPrompt and professional service is our guarantee. IMPACT Agent is recorded and produced at Deep Fried Studios - Mobile, Alabama.Producer: Johnny Gwin 

Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen with enthusiasm and encourages us with his motto: "If Yan can cook, so can you!" Chef Yan's multiple accolades include the distinction of Master Chef by American Culinary Federation, an Emmy award-winning television show, James Beard award-winning cookbook along with many other honors.

Lauren Clarke is the Founder and CEO of Turn, a Dallas/Ft. Worth based environmental startup that benefits businesses and households while reducing their environmental impact through composting. Lauren has a very unique and diverse background with degrees in Violin Performance from the University of North Texas, Strategic Communications from Columbia University, and Culinary Arts from El Centro College! Her love for cooking and gardening grew into a passion for composting. She realized that food waste is a major problem and compost is such a valuable resource for our soil and gardens, so she created an environmental services business around it! Lauren is also a certified Master Gardener with Texas A&M AgriLife (Class of 2013) and a certified composting specialist with Texas A&M AgriLife. She is educated as a compost facility operator with the US Composting Council, and she is also a Certified Culinarian with the American Culinary Federation. Lauren launched Turn on Earth Day 2018 with a residential pilot in one Dallas zip code. Their vision is to help consumers and businesses rethink and reuse their urban natural environment. Two years later, they've expanded their doorstep service to 17 Dallas zip codes and opened over a dozen mobile drop-off stations around the Dallas metroplex, including several in partnership with Whole Foods Market. Turn collects organics from their members (through a subscription-based model) and transport it to local farmers and other partners who can responsibly recycle it. Lauren and the Turn team also educate and consult on sustainability practices related to the food cycle. Check out the Turn website (https://www.turncompost.com/classes) for a list of available classes. And if you're looking for a fun session around composting for your business, organization, or class, get in touch with Lauren (even if you're not in the Dallas area)! In this week's bonus episode, Lauren shares some fun and informative stories about how she has turned (no pun intended) her entire yard into an edible landscape and how she has embraced chickens as important members of her family! Turn links: - Visit their website: www.turncompost.com - Check them out on Instagram: @turncompost (www.instagram.com/turncompost) - Visit their Facebook page: www.facebook.com/turncompost - Check out Turn's partners, Farmers Assisting Returning Military: www.farmingveterans.org Mother Daughter Earth links: - Support us on Patreon: www.patreon.com/motherdaughterearth - Follow us on Instagram: @motherdaughterearth (www.instagram.com/motherdaughterearth) - Visit our website: www.motherdaughterearth.biz

When it comes to food, what we eat matters, and when people like Farmer Lee Jones is caring for the soil and looking to start with the strongest seeds it's no wonder that his a sustainable farm of specialty and heirloom vegetables, microgreens, and eatable flowers are the choice of top chefs around the world. You can get his family's chef-level produce, which is much more nutrient dense than what's at your local grocery store, delivered to your front door. I have and this is the most flavor I have experienced in my almost 30 years in the restaurant industry. You can find Farmer Lee Jones at https://www.farmerjonesfarm.com/ Go here to Live as a ModernLongevitarian.com Join our Private Facebook Group here Farmer Lee Jones Bio: Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to sustainable agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty years ago, he has remained tirelessly committed to not only ensuring that the family's three hundred acre farm remains one of the most innovative and pioneering in the world but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow fresh vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. He is devoutly committed to the chefs he works with in all corners of the world and takes great pride in the relationships he has with the people who have become his mentors, guiding light, and inspiration. These are the bonds that have inspired the highest quality, most flavorful and extraordinary vegetables in the world and for Farmer Lee Jones, every day promises a new opportunity to connect with the chefs who have helped to make the farm the pioneering leader in sustainable agriculture that it is today. Farmer Jones® also works alongside his dad and brother on the farm, inspiring The Chef's Garden team to perpetually discover innovative ways to become more sustainable while at the same time producing the highest quality ingredients possible. He is committed to rediscovering, saving and telling the stories of the unique heirloom vegetables that are sustainable farmed, along with microgreens, edible flowers, herbs and more. He is an in-demand speaker and expert on sustainable agriculture and has presented at national and international conferences and seminars including at The Culinary Institute of America's Greystone Flavor Summit, The American Culinary Federation's National Convention, the Women Chefs and Restaurateurs National Conference, and Chef Raymond Blanc's American Food Revolution in Oxford, England. He was honored to receive the James Beard Foundation's award for Who's Who in Food & Beverage, making him one of the first farmers to receive it. He serves on the boards for Chef Magazine, Chef Concept, and Modern Farmer. He has been profiled in conjunction with The Chef's Garden in The New York Times, The Wall Street Journal, Inc. Magazine, Entrepreneur, Bon Appétit, Gourmet, Food & Wine, Cooking Light, Newsweek and The Washington Post. The Chef's Garden has been chronicled by “The Martha Stewart Show,” “Roker on the Road,” “CNN Business Unusual,” and ABC World News, and Farmer Lee Jones was the first farmer ever to judge the popular Food Network show “Iron Chef America.” He appeared in an episode of the Food Network's “Food Network Star” as well as “Restaurant: Impossible” along with First Lady Michelle Obama. Farmer Lee Jones has also been heard on “Fresh Air,” “All Things Considered” and “The Story.” --- Support this podcast: https://anchor.fm/modernlongevitarian/support

*GUEST’S NAME:* Rebeca Stevenson *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Rebeca Stevenson has always loved food and the ability it has to create memories and help restore our bodies. She is dedicated to providing freedom from a restrictive mentality surrounding food. Chef Stevenson believes you can eat all the delicious food you like (yes, including pizza!) and still reach your wellness goals. As a Registered Dietitian and Licensed Nutritionist, Chef Stevenson empowers clients to make lifestyle changes. She provides coaching through nutrition, healthy cooking to help her clients meet their goals. She blends evidence-based recommendations, food culture, and lifestyle factors into her counseling. Rebeca is also a Certified Personal Trainer and Group Fitness Instructor and whether you are trying to lose weight, want help sorting out the facts about dieting, or need guidance managing a specific disease, she has something for you! Chef Stevenson is also a certified culinarian by the American Culinary Federation and a member of the International Society Sports Nutrition who enjoys working out, dancing salsa, and kayaking during her free time. *Social Media:* Https://www.Instagram.com/SpicyJalapeno ( https://www.Instagram.com/SpicyJalapeno ) Https://trainadapt.com/ ( https://trainadapt.com/ ) *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP / SUPPORT:* If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture! Individuals can also donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

*GUEST’S NAME:* Samuel Spencer *CULINARY SCHOOL AFFILIATION:* Bishop State Community College, Mobile, Alabama *BIO:* Samuel Spencer grew up in Mobile, AL and has been passionate about cooking his entire life. He started his career as a fry cook at Kentucky Fried Chicken before moving on to a Catering Coordinator and Assistant to the Sous Chef position in the dietary department at Springhill Medical Center. Chef Spencer attended Bishop State Community College in Mobile, Alabama where he studied Culinary Arts. While pursuing his education, he served as the Class President and was named Outstanding Culinary Student of the Year. He was first in his class when he graduated in 2012. While in school, Chef Spencer was employed in the industry full-time and continued to hone his skills. After working as banquet chef and executive chef in the local area, he decided to move into education and accepted a teaching position as a Commercial Foods Instructor at Coastal Alabama Community College in Atmore, Alabama. Chef Spencer’s current position is the Food Service Director / Culinary Arts Instructor at Guided Discoveries / CampChop. A long-time member of the American Culinary Federation, he has earned his certified chef credentials, his Servsafe Food Protection Manager Certification, and is a Certified Proctor Instructor by the National Restaurant Association Educational Foundation. He is also an active member of the Metro Mobile Chefs & Cooks Association and is President of the ACF Gulf Coast Culinary Association, Pensacola Chapter. In the recent past, he was inducted into the Les Amis d’ Escoffier Society of Chicago, recognized as a 50 Executive Chefs and 50 industry leaders candidate, and was a recipient of the America Culinary Federation’s Presidential Medallion which exemplifies culinary excellence and leadership expertise. However, Chef Spencer is most proud of his partnership with the Chefs Move to Schools Association. *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP / SUPPORT:* If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture! Individuals can also donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

*GUEST’S NAME:* Amber Plecha *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, Miami, Florida *BIO:* Amber Plecha is a private chef and culinary nutrition educator in Savannah, Georgia. She holds a Culinary Arts degree from Johnson & Wales University in North Miami, Florida, an Education degree from NYU, and a Law degree from the CUNY School of Law and is licensed to practice in the state of New York. Since changing careers from law to food, Chef Amber has worked with many families, high profile clients, and institutions over the past decade. She has studied nutrition and international cuisine extensively and enjoys the challenge of creating new menus which cater to unique individual needs and tastes. Chef Amber is also a Certified Culinarian by the American Culinary Federation, as well as a certified Food Safety Manager, Dining Room Associate, Wine Steward, and ServSafe Alcohol Responsible Alcohol Server. She has experience with every special diet imaginable, both personally and professionally, including vegan/vegetarian (plant-based), pescatarian, gluten free, paleo, keto, kosher, low fat, low sodium, nut free, soy free, sugar free, and beyond. Chef Amber is a huge advocate for using organic, non-GMO, sustainable, local, and seasonal ingredients, and enjoys empowering people to take charge of their health, their kitchens, and their business as she has done. *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP / SUPPORT:* If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture! Individuals can also donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

On this episode, Holly talks with Chef Jennifer Denlinger, Culinary Management Program director at the Poinciana Campus of Valencia College and recipient of the 2020 Chef Educator of the Year Award from the American Culinary Federation.  They talk about how scholarly research in the culinary field can shape the way we teach the next generation of chefs, and why Florida's culinary and agricultural anthropology is so vibrant and diverse.

*GUEST’S NAME:* Jennifer Lewis *CULINARY SCHOOL AFFILIATION:* Kendall College, Chicago, IL *BIO:* Chef Jenny Lewis, a fifth generation Chicagoan, has enjoyed food, and especially sweets, her entire life. Her passion for food has become 20+ years of work in various areas of the hospitality industry: preparing food (sweet and savory), serving guests and currently teaching the next generations of cooks and hospitality professionals. Classes taught include chocolate, confection, bread, savories, and pastries. Chef Lewis is a Certified Culinary Educator (CEC) by the American Culinary Federation, as well as a Certified Hospitality Educator (CHE) by the American Hotel & Lodging Association. In addition, Chef Lewis is a writer and author, having wrote the book, “Midwest Sweet Baking History: Delectable Classics around Lake Michigan” ( https://www.arcadiapublishing.com/products/9781609493448 ) published by Arcadia Publishing (https://www.arcadiapublishing.com/products/9781609493448) and contributed articles to “The Chicago Food Encyclopedia”. On weekends, she can be found conducting candy tours with a taste of history in Chicago with Chicago Candy Tours. *WEBSITE:* https://chicagocandytours.com/ *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* *Interested in sponsoring the podcast?* ·        Companies & Businesses, please contact us at: culinaryschoolstories@gmail.com ·        Individuals can donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* ** Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

*GUEST’S NAME:* Sam Glass *CULINARY SCHOOL AFFILIATION:* Culinary Institute of America, Hyde Park, New York *BIO:* Chef Samuel Glass CEC, CCE, AA, is a Chef/Professor teaching at Centennial College’s School of Hospitality, Tourism and Culinary Arts. Chef Glass was the lead faculty member for the development and implementation of the school’s two-year Culinary Management program and the one-year Culinary Skills – Chef Training program. A member of the American Culinary Federation (ACF) and the Canadian Culinary Federation (CF), Glass was the 2005-2006 Chef of the Year for the Central Region of the CF and received an ACF President’s Medallion in 2006 for his contributions to the culinary profession. In 2008, he was inducted into the ACF’s honor society, the American Academy of Chefs. He is also a recipient of the Service Award from the American Academy of Chefs in 2015, recognizing his numerous volunteer activities at both home and abroad. Chef Glass is a proud Canadian graduate of the Culinary Institute of America (1982). Upon graduating, Chef Glass worked at the Windsor Arms hotel in Toronto. From there, he travelled to Israel, where he worked at the Jerusalem Hilton. After a working as a “stagiaire de cuisine” for six months in France, he returned to Canada, working at the Millcroft Inn. His next position was at the Park Plaza hotel, where he was responsible for the opening of the hotel’s kosher facility. Chef Glass then worked as Executive Chef for Caterers York, one of Toronto’s largest kosher caterers. His next position was that of Executive Chef at Oakdale Golf and Country Club in Toronto. Chef Glass then made the move to teaching, becoming a culinary educator over eighteen years ago. Chef Glass takes a proactive role in culinary education, having completed his M.Ed at Brock University. He has published academic articles on culinary curriculum and has also volunteered as a mentor through the Adopt-A-Ship program of the ACF with the U.S. Navy. Over his career, Chef Glass has worked and taught on three continents and four countries, contributed to cookbooks, competed both locally and internationally, participated in community culinary events, and is recognized as an expert panelist on many industry topics. Chef Glass is also a certified TrainCan Sanitation instructor. He is a Certified Executive Chef, Certified Culinary Educator, Approved Certification Evaluator and is also a member of the Certification Commission of the American Culinary Federation. Most recently Chef Glass became an approved level B judge under the auspices of the World Association of Chef Societies (WACS). *WEBSITE:* https://www.centennialcollege.ca/programs-courses/schools/school-of-hospitality-tourism-and-culinary-arts/ ** *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* *Interested in sponsoring the podcast?* ·        Companies & Businesses, please contact us at: culinaryschoolstories@gmail.com ·        Individuals can donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Chef Keith Sarasin is the creator of Industry United, a Facebook group focused on helping the food and beverage industry. He is also a Chef and Restaurateur. Keith's love for food was developed at a young age when he would cook for his mother using old cook books that were given to him by his grandmother. He began his culinary career at the age of 15 working at a locally owned sub shop washing dishes and making subs. As the years went on he worked with a variety of restaurants working his way up from Sous Chef to Executive Chef. Keith worked as a private chef before founding The Farmers Dinner in 2012. The Farmers Dinner hosts upscale dinners on local New England Farms. Since 2012, The Farmers Dinner has hosted over 83 farm to table events across New England and fed more than 17,000 customers raising over $125,000 for local farms. Keith is the author of two books, The Perfect Turkey and The Farmers Dinner Cookbook. In 2019 Keith opened his first restaurant , a locally sourced, farm to table style cuisine. Keith has been the keynote speaker for a variety of organizations including The American Culinary Federation. Connect with Keith on Facebook as well as his website. --- Support this podcast: https://anchor.fm/christie-lawler/support

Today’s special guest is Rachel Bush, a member of Rachel’s MetFlex Tribe. If you're not familiar with the MetFlex Tribe, it's made up of the women who have gone through the Keto For Women program and are now thriving as metabolically flexible badasses! To learn more about the Keto For Women program and join the waitlist for the next round, visit https://www.killinitketo.com/keto-for-women Rachel Bush (@ra.chels on Instagram) has been a US Air Force Flight Attendant for the last 15 years. She currently lives and works in the Washington DC area, and has also lived in Honolulu, HI.  While in Hawaii, she completed an Executive Chef Certification through the American Culinary Federation, a Register Yoga Teacher Certification through Yoga Alliance, and a Personal Trainer Certification through the American Council on Exercise.  When not traveling as a flight attendant with the US Vice President or Secretary of State, she teaches yoga to fellow Air Force members struggling with military fitness standards and runs a small private accountability and coaching group.  In her free time, Rachel enjoys movies, meditation, cooking, walking her dog with her boyfriend and exploring Old Town Alexandria and the many vineyards in the Shenandoah Valley of Virginia.    In this episode we talk about Rachel Bush’s experience in Rachel Gregory’s Keto for Women Program, why keto may work effortlessly the first time but could raise a challenge the second time, and the importance of accountability when trying to reach your goals! "Consistency over perfection is always going to yield better results." -Rachel Bush Top Takeaways: Why you may need to alter your approach to keto as you get further along your journey Benefits of using Protein Sparing Modified Fast (PSMF) days as a tool for fat loss How to use different tracking tools to raise awareness of progress The importance of accountability and having a coach and/or support group. Show Notes: [5:00] Introducing listeners to guest Rachel Bush [5:30] Rachel Bush explains her role with the US Airforce especially with food! [9:00] So what really got Rachel Bush into nutrition? [10:00] Growing up eating the standard American diet, without a lot of money, watching mom go through many diet trends during the fat phobia era [13:00]  All things about following recipes! 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and ... [14:30] Exploring the keto/low carb lifestyle.. [18:00] Turning points after experiencing exogenous ketones and keto that lead to The Keto For Women Program [20:30] Attempts at getting back on track after traveling to South America and doing keto after taking a diet break [21:30] “So glad that I found keto for women when I found keto for women, because otherwise I'd still just be miserable”.-Rachel Bush [23:00] Specific takeaways and perspective gains from being a part of The Keto For Women Program [26:30] Mindset practices and why they are important to implement  [29:30] Carb Phobic Mentality [32:00] Carb up, carb refeeds and implementing them into a schedule [33:00] Protein Sparing Modified Fast-PSMF [33:30] Rachels experience incorporating PSMF days [35:00] Implementing a PSMF day as a tool to help reach your goals [37:30] Life after the Keto For Women Program  [40:00] The basics of why tracking is important and the value of being aware of these types of measurements (i.e step counting, macros, biofeedback, etc.) [51:00] Advice and tips for women who have gone through similar journeys THINGS MENTIONED IN THIS EPISODE: KETO FOR WOMEN PROGRAM The MetFlex Tribe 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and … --- Join the FREE MetFLex Life Course: www.metflexandchill.com Rachel Gregory (@rachelgregory.cns) is a Board-Certified Nutrition Specialist, Strength and Conditioning Specialist, and Author of the best-selling book, 21-Day Ketogenic Diet Weight Loss Challenge. She received her Master’s Degree in Nutrition & Exercise Physiology from James Madison University and Bachelor’s Degree in Sports Medicine from the University of Miami. Rachel helps her clients transform their lives by starting with the physical (body), realizing the power of the mental (mindset), and ultimately gaining massive confidence that bleeds into every aspect of their lives (family, relationships, work, etc.).

Thursday – If you made a deal to split lottery winnings with a pal, would you honor that 18 years later? Joe Alfano & Brian Frick of the American Culinary Federation discuss feeding the hungry. Brendan from Bungalower talks drive-ins and Glenn Klausman has the case of the expensive CT scan. Rauce thoughts features Momma Padgett & Devin our trivia winner.

In this episode, we had the pleasure of interviewing Chef Julie Selonke. We had a great time and even got to nerd-out a little bit about Star Wars at the beginning. If that's not your thing, skip to about the 10 minute mark, where the interview begins! Chef Julie Selonke is the Program Coordinator, as well as a Chef Instructor, for Oakland Community College's Culinary Studies Institute. She got her culinary start at Oakland Hills Country Club, under Chef Brian Walsh, ultimately spending nearly 10 years there, as Sous Chef and Interim Executive Chef. She honed her skills at Tribute Restaurant, working for Chef Takashi Yagahashi, where she worked alongside some of the country's biggest chefs, including Eric Ripert, Marcus Samuelson, David Burke, Massahara Morimoto, and Claudia Fleming. She has experience as a private chef, is a Certified Executive Chef through the American Culinary Federation, and was honored as the ACF Regional Educator of the Year. She is one of the kindest people you'll ever have the pleasure to meet, and we had a wonderful conversation with her, so please enjoy! If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Chef Eric Voigt is the former Executive Pastry Chef and current Executive Chef for Big Rock Chophouse & The Reserve in Birmingham, Michigan. A graduate of Oakland Community College's Culinary Studies Institute, he has over 20 years of experience in the restaurant industry. Chef Voigt has honed his skills at the former Tribute Restaurant, working with James Beard Award winning Pastry Chef, Chef Michael Laiskonis, & Chef Cory Barrett, as well as at two Michael Mina (a James Beard Award winning & Michelin starred chef) restaurants in Detroit's MGM Casino, Saltwater and Bourbon Steak. Chef Voigt was named the American Culinary Federation's Michigan Chefs de Cuisine Association 2015 Pastry Chef of the Year. He has been featured in Michigan Blue Magazine, Hour Magazine, Style Magazine, Dessert Professional, and the Detroit Free Press, among other publications, as well as on the Food Network. He is also an incredible mentor and a true pleasure to work with, and we enjoyed talking with him immensely. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Jim Binner’s cooking career landed him several prestigious awards and recognition at a young age. Then extensive experience in foodservice sales, marketing and business practices, along with a desire to further his education, make him a logical choice for membership on the Alumni Council. Jim holds multiple degrees, including a Masters in Strategic Leadership. As an active member of the American Culinary Federation, New York State Restaurant Association, School Nutrition Association, and holding a seat on the Board of Director of the International Food Service Executives Association, Jim has a broad view of the industry and an acute understanding of the value of learning and teamwork. Jim is an advocate for the CIA in many ways. His support and involvement at the annual Alumni Home Coming weekend, Gift-in-Kind donations, CIA Gala Awards, Flavor Summits, and multiple Alumni Receptions around the country truly show his passion for his alma mater. You may even see a few bricks with his name on them around the Hyde Park campus. Jim truly believes “Food is Fun” and says he “bleeds CIA Green and Gold”.

Elan Wenzel is Sushi Chef and Owner of Element Knife Company in Denver, CO. We get the opportunity to discuss his grandparents profound affect on his life. He is grateful for a moment when he realized it was time to take culinary school seriously and start to thrive in this industry. Chef Wenzel worked for 13 years at the iconic Sushi Sasa in Denver, CO, which is practically multiple lifetimes in restaurant years. He reflects on many great people he has had the chance to work along-side. Ultimately it was a love Japanese cutlery and a Japanese traveling salesman that change the trajectory of Elan's path. We also get to chat with TJ Hobbs, former chef and now working in a support role for restaurants. Find out why Elan holds him and his work in such high regard. Website - ElementKnife.com Facebook - /ElementKnifeCompany /ElanWenzel Instagram - @ElementKnifeCompany @ChefElanWenzel Twitter - @ElementKnifeCo TikTok - @Element.Knife.Company Where were you born / raised? Born in Boulder, raised in Louisville, Colorado First job in the industry? Dishwasher, Busser - Bart's Restaurant, in Louisville from age 15-17 years old Proudest moment of your career? Turning my grades and attitude around in culinary school and graduating Apprentice of the Year. Training sushi in Japan in 2004. Taking my love affair of knives and creating a business. Winning recognition for having cooked at the James Beard House with the Colorado five in 2017 and again as the alum chef in 2018. Finding myself in a position to give back through education and support. Two things most people don't know about you? I played the flute through Freshman year of high school. Peanut Butter & Jelly would be my deserted island food Food and/or drinks staples in your house? In no particular order....La Croix, raw tortillas, cheese of all varieties, hummus, butter, shio-koji, crackers/chips, eggs, short grain rice Words to live by? Actions speak louder than words After medaling in American Culinary Federation cooking competitions, Chef Wenzel graduated from Colorado Mountain Culinary Institute as Apprentice of the Year. Subsequently, he studied in Japan, and was exposed to a broad array of cutlery, tools, sharpening stones, and techniques. Now, after more than two decades in the industry, he has developed a much deeper appreciation for Japanese cutlery. Chef Wenzel continued working as a sushi chef in Colorado, most notably Denver’s best Sushi Restaurant, Sushi Sasa. After having won recognition for cooking at the James Beard House in NYC with The Colorado FIVE, he continues to stay active with his local community of chefs and nationally with events like Cochon555. He feels that education, support and empowerment are the answer to giving back.

This weeks guest is Shawn Bucher. Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Business, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. A Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP) through the Association of Nutrition and Food service Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. and his latest - Food People Management. His work has been awarded and recognized nationwide. He is a regular contributor to numerous food service programs, publications and outlets. He currently hosts the popular Business Chef podcast. Chef Shawn is the Director of Culinary Operations for DM&A, the largest healthcare food service consulting firm in North America and the owner of multiple food related businesses. He lives in Albuquerque, New Mexico with his wife and 3 children.Welcome back to the fuel your legacy podcast. Each week we expose the faulty foundational mindsets of the past and rebuild the newer, stronger foundation essential in creating your meaningful legacy. We've got a lot of work to do. So let's get started. As much as you like this podcast, I'm certain that you're going to love the book that I just released on Amazon if you will, your legacy, the nine pillars to build a meaningful legacy. I wrote this to share with you the experiences that I had while I was identifying my identity, how I began to create my meaningful legacy and how you can create yours. You're going to find this book on Kindle, Amazon and their website Sam Knickerbocker com.Welcome back to the fuel your legacy podcast and we have another fantastic guest on this is one that's a little bit out of the ordinary, definitely the first one of his kind on this show at least. And I'm going to learn so much today My mind is going to be blown super excited. So if you haven't heard of him, go check him out on Instagram, Facebook, LinkedIn, his website, his name is Chef, Shawn boo Shay. And yeah, he has a very accomplished probably has every designation in the food industry that you could have. And you may tell me, I'm wrong, but he's got 12346 or seven of them. So he's got to be up there. More designations in his industry than I have in mind by a few. But super excited to have you here and to educate us on not just the kind of the culture and business side of being a chef and what that's like lifestyle, but also how can we follow our dreams? And regardless of what they are, how can we begin to monetize our dreams. So take it away. Let us know a little bit about you how you found your passion and how you're currently living that today.Well, thank you so much for having me. It's a pleasure to be on. I started in this business almost 25 years ago now I've been around. I started in a lot of different segments of the industry and kind of moved into others. When I was about 1415 years old, I realized that I wanted to create, I wanted to make things I wanted to be able to step back and say, Wow, I did that. And that was all I knew. And so I started kind of going down the art route where I was, I was painting I was sculpting, I was drawing, I was doing all sorts of things there. And then my high school guidance counselor came to me and he said, you know, you've got a real passion for this. You ought to take some classes of the the the Technical College just north of us, and I said, Yeah, maybe and he said, Well, you know, you'll get high school credit, college credit will pay for it. And I thought, yeah, I'll check it out. So I was looking through the course catalog and I saw it drafting an AutoCAD and all these different things, and I saw coronary arts and I was like, Oh, cool. It's an art class. And so I, I kind of stepped into it thinking that I was going to be doing watermelon sculptures and ice carvings. And the reality of it was, was that my first day there, the chef instructor was basically like, all right, food for 200 people in the next 20 minutes. And I was like, oh man, what I get myself into, but it was interesting because you know, timing. Timing plays a lot into our decisions throughout life. And timing played a lot in this decision to stay in this industry and move forward for me. So this was about 9096 or so 9697. Somewhere in there. It was the year of the first NBA lockout. And the reason that that is important to know is that that was kind of what gave me my start in this business. I had been working for a couple of years at a grocery store meat department cleaning up at nine Learning to cut me towin the NBA lockout happened. I was just starting my culinary program. And I was in Salt Lake City, Utah and that was where the Utah Jazz played. And that year of the lockout, they created this shortfall of cooks because the season was supposed to start in October and come January, they wanted to start the season and no one worked there. So it was like the next week okay, the season starts. And so the chef down there called every corner school and program out there and said, if you can breathe, I will hire you. So I showed up my first day my instructor said you had to go check this out and I thought, Oh, man, I don't even know how to get there. So I rode the bus an hour and a half each way to get there and get home. gather my first-day chefs like, Okay, why don't you come over here and mince up this duck. Why don't you and he was giving me these little menial tasks and I can tell But I was this overzealous 1617 year old kid and I thought man, I'm going to show him and so start cutting this duck breath and next thing you know I cut the tip of my finger off a few minutes later I had a knife fall on my foot. I had hot turkey juice spill down my front and back. It was just a disaster. And at the end of my third injury in about the 45-minute timeframe, my boss said, Look, man, just go home, you're not going to survive and I said no chef, I can do it. I can do it and came back the next day and ended up spending the next eight years with him. We traveled around from the arena to then into a hotel, very large hotel property, went from there into multi-unit chains. So I went from large arena field feeding to more of the multi-units in the hotel where we had a fine dining restaurant. We had buffets, we had I had a coffee shop where we were just busy all the time we had room service, we had an employee eating area that we had to provide food for. So it was just an incredible experience. And then I went into multi-unit chains and I learned how to how to manage multi-units and then from multi-units, I went into owning my restaurant, I had my restaurant for a while and then in right before my 30th birthday, I had to have back surgery because of all the years on my feet on concrete floors and the long hours and the fast pace and I had just done a lot of damage to my body. So at the ripe old age of 29, I had to have back surgery and that kind of changed things for me because all the sudden I couldn't work in operations the way that I had before I had to figure out a different way to provide a living and an income for my family and so my my direction was to go into Teaching so I started teaching coronary school and from there that was kind of a natural progression into consulting because as a consultant, you're naturally educating people and, and that's where I'm at today I continue to consult and I consult in a lot of different industries. I help people create restaurants, I work in large institutions with everything from dealing with union negotiations to designing and implementing new foodservice concepts and arenas and kitchens help transition hospitals from traditional train line service to room service so that patients can actually call down and get food that they want whenever they want it, which is a novel concept and awesome in and of itself.In going then along the way there I've written a few books and kind of tried to provide a path for others to follow also so that, you know, people can kind of avoid some of the mistakes that I made, you know this industry is synonymous with a lot of negativity long hours, very difficult, tiring, hot, demanding work, low wages, lot of addiction abuse, and you know, just different things of that nature. And so, because of my passion, my love for this industry, that's something that I want to change. And I've tried to do that through some of my books and programs that I've kind of helped to, to put out there. And most recently, I've, I've launched a podcast a couple of years ago called the business chef podcast because in my consulting career, I've discovered that you either have chefs that know food and are incredibly passionate about it and talented, but they couldn't make money to save their lives or you've got business people that really know how to make a buck, but they're Food just sucks. And so it's one of those things where we're trying to combine the two into a winning sustainable model of making food and making money. And that just happens to be the tagline of the show as well. Sohopefully, that gives you a little bit to work with.Yeah, no, I love it. One of the things that are at the beginning, so it's funny because when I was 14 years old,I had a,I'll say a similar experience, but it was the opposite, right? I had the experience of kind of that the vision of the fact that I was or could become a creator. Right. And that realization that I was meant as an individual and as a human, I was meant to create terrified me, like to the point that I went over to my friend's house and just sat there. And this friend, he was more of like a mentor for me, much older mentor of mine. He was working in his basement and I just sat there for an hour. And I'm like, I just don't want to be a creator. Like just put me somewhere. Let me just live out my life I do not want to create, because I'm scared of failure. And I'm scared of doing something bad or wrong, as the whole idea of creation. And it's interesting because I have a brother who kind of battled he's a phenomenal artist, and he battled with the same thing with his ability to draw. He when he started being good at drawing, he's like, Man I'd have I would hate to be so good and then draw something inappropriate or wrong. And it's that type of thing that learning to be a creator is a fascinating skill. If not even like a calling And it's awesome that at 14 years old that excited you rather than terrified you.Yeah, I mean, it didn't it still feels me today. I, I love to create I love to step back and see it I yeah, just it's an amazing feeling for me. And I think something that I was probably just almost always destined to do.And I agree. I'm curious what about it? Because I know that other people are in the same mentality that I was about 12 years ago, right when I was 14, thinking the same thing. I don't want to be a creator. The idea of it terrifies me. How can all this be my own doing and in life, right? In life, we're creators of our life, and to what about creation for you? And we'll call it art. I think that and I could say My life is a tapestry and I'm weaving that every day I'm creating our I'm painting my life. Every day that I have a dream, I'm going to paint that vision I'm gonna watch it come to pass. And that's my current mentality that the current state that I'm in, but what about it for you? Is so uplifting and exciting the idea of creating just so people can kind of taste the other side of the rainbow where they're like, okay, there maybe is something that I desire afterWell, it's funny because  I think part of mine came from and you know, it's funny because I don't even really remember it very well. But there's a scene in, in pretty woman with Richard Gere and Julia Roberts, where he's talking about how he doesn't want to just take over these companies he wants to, he wants to build he wants to create, he wants to, you know, see something and kind of live up to what his childhood dreams were and For some reason that always stuck with me and I was probably around that time, you know that I was, you know, 1415 years old where I was, I probably seen that movie and I had kind of somehow realized, you know that that was something that I was drawn to. And it's funny because the more I create, the more I'm inspired by it, the more I want to do it, and I think that's something for a lot of people who want to create or want to do something. It is you know, I think some people can be terrified by it and they can run from it. But I think the more you embrace it, and the more you do it, the better you get at it, you know, practice makes perfect kind of thing where I remember writing my first book and turning it over the publisher and just having to absolutely torn to shreds I mean, they, the editors, everybody just did was not a huge fan of all the content. They love the idea The premise but they didn't love how I was getting there. And they didn't see, we didn't see things a lot of the same way. In hindsight, I probably would have done things a little bit differently. But I'm also glad that I didn't because I learned a lot from how that whole process unfolded. Remember being there just being tons of revisions, and it is a very long process to kind of flush things out and get things moving, but at the end, you know, I was happy with it. But, you know, I carried a lot of those lessons into my second book, and then my third where it became much more about fulfilling this need for me this desire to, to create but also to help and that was something that I think I learned really early on was that my desire to help people and my desire to to educate and encourage and really I don't know parlay a roadmap, so to speak. of things that would work from my own experiences was important to me. And so I've, I've always, I've always kind of gravitated towards that where I've said, Man, you know, if I can make something like I just want to make something I want to, I want to stand back and that's that can be a lot of different genres because I love cooking. I love being able to set out a meal. I love being able to sculpt I love being able to draw I love being able to create music, you know, I play the guitar, the bass, the drums, like I've always kind of gravitated towards creating regardless of the medium and so it's just interesting because I think as a creator or it doesn't you might think you know what your medium is, but your medium might not always be what you think it is. You might have to go down a path and expose yourself to certain things to understand what it is because early on mine was music and when I was in my teenage years and later teenage years I was very, very much into that. Whereas, the more I started cooking, the more I started realizing that that was what I gravitated towards. And then as I got into my, my mid to late 20s it then all of a sudden it became this focus more on creating the business around the food. And then, you know, as I've gotten even older into my 30s and mid 30s and later 30s like all the sudden I'm kind of looking at Well, you know, what about these mediums of, of podcasting and TV, you know, and these different things and, you know, it's just interesting to see because as you create, it leads you down the path. And you just never really know what you're going to create or what medium you're going to use to express yourself.Yeah, I am 100% agree. And it's been interesting for me as I've progressed through my mediums of creation as well, and to see that and it's one thing that I found interesting about your story that I think it is It's common in every success story that I've seen it two things. One, the, I'm going to call it either your environment or your epiphany moment, right? We have to have something in our mind that we've seen before. We have to have been exposed to something often to have that enlightenment for you is pretty women. And that was something like, okay, maybe that's that identity of or that idea? What can I do with that idea? The next thing is a mentor. And the mentor is so so crucial for me, my mentor. When I say mentor, the person who helped me, really, how do I say this? He gave me my identity, I guess is the best way to say he helped me identify it at a very young age was my grandfather. And we were driving on a home from the dump, and in his little Ford Ranger pickup and he turned on the radio, put his hand on my knee and said, you know, Sam You have a voice that's pleasant, pleasant to listen to, you could lead people and maybe even be on the radio someday. And that was when I was like five or six. And that was the first kind of experience that I had of somebody believing in me. And fast forward. I remember that I was like, man, I would love to be a motivational speaker or somebody who can speak at that time of six as 20 years ago, the podcast didn't exist. That like, I never thought I would be on the radio. And although I'm not on the radio, podcasting is just another form of radio. It's a more current form of radio. And so it's been interesting to see how a mentor really can help you identify or guide you down a path to achieve or find and locate your identity. So that's huge. I'm curious. Well, yeah, I'm curious when you got into the cooking world, and did you have people People as you're growing up, that were naysayers, people who didn't believe in you and thought, you know, this is a bad way to go. It's not the life that you want. It's not going to be the income that you want and tried to talk you out of becoming a chef.Oh, absolutely. I've been. The funny thing was is that most of those people were in the industry. Most of those people were some of my mentors. Some of the people that I worked with, because mostly because they didn't know anything else. You know, a lot of the early mentors that I had were hotel chefs, they were they that's what they had done their whole lives. And that was what they knew. And some of them had immigrated over from Germany. And that was generational. What you did, you went through an apprenticeship at a hotel you then started a hotel, you moved up through the ranks at a hotel and then you moved on to other hotels, but like, you know, or you started you went out and started your restaurant, but most of the time they just that was what they knew and so a lot of them would ask me we know where do you want to be in five years? Where do you want to be in 10 years? Where do you want to be in your career? And you know, a lot of that very early on I just cut all because I really didn't know but but later on, the more, the more I step back and kind of processed what they were asking me or what they were looking at, or the reasons that they were asking me those things was because they wanted me to kind of move forward either faster than they did and have some of those realizations at a younger age or whatnot. And I was very grateful for that because you know, I had some mentors that said, Look, you know, being in this business is tough for you, sure. You want to do that are you sure you want to work? nights, weekends, holidays, you know, and I didn't like the They didn't want me to and I didn't and that wasn't conducive to life that I wanted. And but you know, I had to find, I had to find a way I had to find a path to do that now, I think cooking has given me a lot in life. But cooking is the easy part. You know, the craft of cooking is only part of the journey and I think when people get started in this business, they think that the better cook you are, the more money you're going to make, the more people are going to hire your whatnot. But cooking is easy to part you, you that's almost the price of admittance into this industry is you have to be able to cook and then once you can cook, you have to be able to make money. And then once you can make money you have to be able to brand yourself and once you can brand yourself you have to know what you know what your vision is for the future and how you want to brand yourself and what direction you want to move because there are so many different segments and ask specs of this industry that you could, you could go a lot of different ways. And so I think I think it's interesting because I think a lot of people that were naysayers to me, ended up through their naysaying opening, opening my eyes to a lot of things and opening the doors to some different thoughts and different ways of doing things. You know, I kind of a tangent, but I think two things are missing in schools. I think the two lifelong skills that you will always use that we don't teach in school are the ability to manage your money and know that what that means. But then also the ability to cook because we all eat and if everyone had a basic level of understanding of cooking, I think we'd be all I'll be in better hands Now with that said You know, that's the price of admittance into this businesses. Once you learn how to Cook. That's just the doorway. And then you have to learn all these other aspects of the business. It's a business at the end of the day. And I think that's where most people get tripped up. And I think that's where a lot of my mentors and people that just didn't know any other way. I think that's where some of their deficiencies were as well.Interesting thing. I mean, there's so much in this that I'm going to kind of do my best to deconstruct here. And then I'm going to give myself a little plug because I don't know how much you know about what I do outside of this podcast. But I actually, like my mission and the mission of my, my firm that I have partnered with is to teach people from all walks of life how money works, primarily middle-income America and take that role because you're exactly right. It's not being taught in public schools and it's hurting. It's time to be time private schools, a lot of times, just not being taught. period, anywhere college, high school grade school it's just not being taught. And so that's a huge area where we're focusing on and creating the ability to not only be taught it but once you are taught it has to have somebody who's a professional with licenses to assist you in making better decisions with your money. After So, that's my little plug I love what I do and I love being able to kind of help that area. But something that that you mentioned is branding yourself and understanding that's a rite of passage in my industry, it's the same way people like you, you get licensed you bear you are able to walk into an industry and now you under have a basic level understanding of financial concepts and you're able to teach somebody that's a must to get into the industry but really if you are walking in thinking you're going to work for somebody else. I don't care if you are working for a corporation w two paid our Or salary for that matter, the less I guess the more that you can start thinking about what you're doing on a daily basis as a personal business, then you, you start thinking about everything different in your life, even if you are going to go work for a corporation. If you think when you get hired, rather than him being hired as an employee, you think hey, I'm that person just employed my skill set. I'm the CEO of my life. And my objective is to add value to my life and continue to sell stock in my company. Now let's say I go work for Walmart. For me to get hired. I had to sell them into wanting to work wanting me to work with them. If you start shifting the table a little bit and start thinking about your brand. That would be awesome no matter what your career field is, that eventually, you have people wanting to head on to companies wanting to have you come work for their company. Because of the personal brand that you build up the personal reputation you've built up in any industry, but I can see how in cooking and being a cook that could even take on even more important because of theI mean, that's just such a high demand for kind of the best in the industry. Oh, absolutely. But I think you make a really good point because I that's something I've always believed is that regardless of the industry or regardless of the background of the person, everybody in this country should own a business whether it's an LLC, or an S corp, or whatever it might be, because there are just so many benefits to that and there's so many different ways of setting it up and things but those are all you know, those are kind of must in my eyes because I've had my own company for a while and I've been able to experience some of those benefits but you know, if you've never experienced that, are you You have no, any kind of perception of what that is. It's really difficult to see. See why? Because of a lot of people when I tell them that they, they kind of look at me like, Well, why? Why would I do that I'm not selling anything, I'm not doing anything. It's like, well, you're missing the point. Like, everything that we do every day. There are bits, business principles behind marketing is, you know, we're marketing ourselves, we're selling ourselves to our employers, to our future employers, whatever it might be, regardless of whether or not we have a, a widget or whatever it might be that we're trying to get on the shelf or we're trying to sell at a farmers market or whatever, whatever it might be. We are always selling ourselves especially in the world of social media now, I mean, with social media, there is such a huge opportunity to brand yourself and create opportunities for yourself that that weren't there in the past. I mean, especially in food, especially in the very competitive worlds, where people are trying to differentiate themselves, now you have this platform where you can do that. And you can be authentic and you can share your message without necessarily having a platform like your show or whatever. But if you want that, then you can create that. That's the great thing about where we're at today.Yeah, I want 100% to agree. And that's, it's just that it's a mindset shift. And it's part of education. It's part of educating people and helping them kind of see why and how and where that would be valuable. And kind of along those same lines, but it's exactly turning whatever they're happy about whatever, they find the most enjoyable about turning that into a business if for nothing else, so they aren't being taxed on their participation in their hobbies. Like if for no other reason.Amen. I agree.Yeah, no, that's so interesting. So If you were to say you had one or right, I know you have multiple but I want you to focus on one specific habit, mindset or behavior that you've used to create and your brand or your legacy.Oh, I mean, without a doubt its persistence and follow-through. I think that's the one thing that I have that I've always been good at is I have always stayed true to my word and said that I'm going to do what I say I'm going to do, and I'm going to follow it through to the end. And that's the one thing I think that really over time, I didn't think that I thought that was so common. I thought everybody did that. Like, just because I can do that doesn't separate me from the pack in any way, shape, or form. Everybody does that. But the more experience I've had and all the different segments of my industry, in all the other industries that I've participated in because you know, building a restaurant or building a food service concept is very all-encompassing your You're essentially manufacturing because you're you're creating a good or a service that you're providing you are having to deal with HR issues on a daily basis with employees because it takes employees to make that whole thing tick. All of your costs or cost of goods are pretty easily identified with your food costs and things. So there's a lot of accounting skills that have to go in plus you're having to market your business, you're having to deal with the real estate end of things and so there's, you know, these are all-encompassing kind of businesses that the just kind of go across different lines into other business industries. And, and so, you know, throughout my experience in all those, I've just realized how flaky people are and how, how fickle we are to where if it's not bright and shiny every day, we don't always follow through on it. And that's a challenge because most of the time when you're grinding it out, it's not bright and shiny, and it's not fun and it's not something that you necessarily gravitate towards or want to do. It's something that you learn how to do when you have to do it. And that's, I think, really what we struggle with nowadays is, is we want things fast, and we want things with very little effort. And society is rewarding us in a lot of ways. I mean, we have robots that make food now we have self-driving cars within the next I think within the next five years, we have you know, a lot of these real time-savers that if you look back 100 years, it's it's a totally different ballgame from the 1920s to what where we are now totally different ballgame. And, and you know, it's going to continue to be such but The basic principles and ideals that made people successful back then showing up on time working hard doing, you know, staying true to your word, those are universal, and those are timeless. And those are things that, you know, people are lacking nowadays, I can't even tell you how many interviews I've tried to conduct even for, like vice president type positions where people just don't even show up. And don't call ahead or don't dress up or don't, you know, look you in the eye when they shake your hand like, just, it amazes me at, at how these, these basic principles and these basic behaviors are being overlooked. So, I would say that the key to being successful in almost anything you do, is just knowing ahead of time that you're going to have to grind it out. You're going to have to get in the trenches, you're going to have to get dirty, it's not going to be fun all the time, but You just gotta keep at it. And the more you do, the more things will come to you.Yeah, I, I love that I'm so glad you highlighted that it hasn't been brought up in a while on this show. But I think that it is one of the best skills to have. It's my wife's biggest pet peeve is when people don't follow through, or what or when they want to just not show up, not give a text not be willing to commit to anything. And I think it's so true that that really can be the separator of whether you are, are somebody who's committed to something or not is are you willing to stick with it even when it's not pretty when it's not fun? And just grind it out because it's worth it in the end. And part of that stress that maybe people are backing away from you could say when it comes to persistence is I think and this is kind of my mission. But I think a lot of that comes down to they aren't financially prepared to grind it out there. They're not in a position financially, where they can just grind it out till they when they have to have something that pays them faster with more immediate return with the high paced world we're in. So I'm curious for you when you started building your legacy when you were going through all these different transitions. And primarily when you built when you transitioned out of the regular chef world and into the coaching and consulting world. Was that financial stress? Did you plan for it? Did you perceive it for many years in advance? So you are set up properly? Was there a little bit of instability in the transition? How did that go for you and how important is it to get set up properly when you make a transition?Well, the short answer is yes to all of those. It was a bear-man there was a lot of late nights there was a lot of early mornings there were a lot of missed soccer games and just different sacrifices that I had to make to really, really make things come through because you know, I couldn't I was not in a position to step away from a full time job in any way shape or form, you know, food services not the most lucrative business a very small margins, not you know, big payoffs potentially, but you've got to have real high volumes to do that. And to have those high volumes. It requires you to be there and so, you know, I, I did, I really struggled, getting things up off the ground, but what I realized was, you know, I was, I was never, I didn't have anything where I can just go raise a bunch of money and then just kind of coast I always had to put food on the table. But then also, to be able to get get my own thing up and going I had it had to be a side gig. So even when I was putting in 1416 hour days, again, back to that persistence, I told myself, you know, even if it was 30 minutes, whatever it was, there was going to be something that forwarded my business there was going to be something that helps progress, that aspect of what I was doing, because I knew that if I did little things every day that eventually they would, they would lead to something bigger and eventually there would be income there to replace what I was currently doing to give me opportunities for the future. And so I think that's what a lot of people aren't willing to do. They're not willing to come home and not watch Netflix, they're not willing to come home and not do things that they want to enjoy. They naturally default to like they people just don't push them. selves as much as maybe they could. But, if we want more, we have to do more. To have more, we have to create more. And that's really where it comes down to is you, you have to, you have to, you have to realize there's always going to be a sacrifice and everything you do, and that that's how it was for me. I mean, for years for four or five years. It wasn't overnight. Same thing with the podcast, when I got the podcast up and gone. I didn't know what I was doing. I had people who were kind of mentoring me and helping me through it and helping me produce it. But at the end of the day, it came down to me if I didn't record audio if I didn't go out and search for guests if I didn't, you know, put in the time to get it up and going it was never going to happen. But I knew that once I hit that tipping point that things would start rolling on their own. But yeah, I mean, we're about 100 episodes into the podcast right now. And I would say it took me 75 or 80 to figure out what I was doing and put together a system to where I was going to consistently have people on and I was going to have quality content and I was going to have it out promptly. You know, we, we promised a weekly show and we have not, not falling on that since you know, and here we are two years into it. So, you know, again, it's just it's one of those things where you've got to be persistent, you've got to be willing to sacrifice and you've got to understand that the payoff is not going to be for years down the road, but to your point. When you do make extra money, you put it away, you don't go buy new cars and new clothes and and things you sacrifice and you you put it away and you put it towards towards things that are going to increase your business and increase your your capabilities to provide and create and and the people that do that they're  they're willing to do these small things every day and which eventually lead to great results.Yeah, And that's that's really what we're chasing is the results. I love you mentioned that you have had to focus every day on something that's going to move your business to the next level. And that's for me it's a kind of a daily habit of just okay, what is one thing that I'm doing that's going to progress my business. And I guess that's how it started. Now I try and split it pretty down the middle. Honestly, I have about half the day I'm working in my business, on the income-producing activities, you could say, and then the other half the day I'm working on my business is business structures and marketing and getting my name more out there. And it's a push and pulls. Every there's a balance and it's always it's an I should say it's a balancing act. There's no real ever fixed balance. But making sure that every day you're moving the needle in the right direction is important. And that I've found that to be true. In my life and specifically with the podcast, I think you're, you're spot on with about the 80 episodes. I'm 150 hundred six, maybe I don't know, I don't know how many I'm in right now. Maybe over 200, but it's a lot. I was I'm doing three podcasts a week or did for the first year and a half. And it's a lot of recording and to have those show up every, like, at the same time, every time. And it takes a lot more foresight than you think you think, Oh, this guy just publishes a podcast whenever he feels like it. So much more goes into.So much more, a man so much more.Yeah. But it's good to have found resources though. And, and the nice thing is when people then ask, okay, well, what did you do to start a podcast? When I first got into it and a lot of my mentors, the people that I was asking that question to They were so far ahead there for five years into podcasting. They had different resources at different demands, they had enough that they were, they had everything outsourced, basically outside of just recording the podcast. And, and they were four or five months in advance, so there was no stress and get preparing. And starting on that foot, it's difficult if you're a brand new podcaster. And to get to that point, and a lot of the systems that they have in place just weren't even applicable to the were the starting point anymore because it's so far and then pass that is that's one of my objectives is to be able to create a course or something where people can know how to actually start a podcast from somebody who's still or who has recently started it rather than somebody who's way far away. Yeah, Ithink I think that'd be a great resource for people because it's, it's a growing medium and it's something that has provided a lot of value to me and And giving me a lot of encouragement help on my journey.Yeah, absolutely. So what are some of the different mediums? Let's say that somebody loves being a chef, but they just, if they could start today, like over the years of experience that you've had, and they're, they like the chef, they like being a cook, per se, but they're wondering how could I make money outside of like working at a restaurant where my hours are sucky? Because that's, I have quite a few friends who are our cooks and that's their main complaint is they love their job. They love what they're doing, but the hours are crushing them. And so well, avenues they could express their art or be a creator in their passion but still produce enough income and time for their family.Well, it's a great question and I think that you know, there's a little bit of a curve there, because your initial You may be doing something to have more time for your family, but initially, you're probably going to have less time for him. And you know, and that's a short term sacrifice. It may be a year, maybe two years, maybe five years, who knows, depending on what you're doing. But you know, for me, how it started for me was I started catering on the side. So when I wasn't working,you know, if I, if I had like a Tuesday, Wednesday night off, I would, I would do, I would cater things. So birthday parties, these women tea groups, these quinceaneras I do, geez, like every three weeks or something, it seemed like it just did a bunch of those. But you know, I found ways to create additional income initially doing what I already knew how to do. And then I realized that I was going to always have to do that if I wanted to maintain the income that I had. I was also was going to have to do that same thing. I didn't want to have to devote all those hours. So I had to figure out a way to systemize what I was doing so that I could generate some passive income and that was were writing books and teaching courses and creating online courses and you know, doing some of these other things came into play. Now, I know a lot of people that are in the same boat where they love their jobs are passionate about it, but they just wish they made more money. They wish they had better hours. But you know, I think one of the steps that you can do is you can look at what is your job if your job is working six days a week in a restaurant, you know, could you go get a different job. You know, a lot of people that I know, especially later on in their careers when benefits and paid time off and some of those things become more important. they gravitate more towards You'll be an eye or like corporate feeding places that are only operating, you know, from eight to five, Monday through Friday with holidays off, like they gravitate more towards that. hospitals and healthcare, they have great benefits, they have much better working hours. Generally, the pay is on par if not better. So you know, you could get one of those jobs, which would then allow you more, more time and more freedom to be able to create some of these things and that's, that's what I generally tell people to gravitate towards. is trying to find find a way to find a position that will give you time, time to create time to think of systems or ideas or different ways of generating income. And then from there since you have that time then you you cut that time up, you know if you are going to double At least 20 hours a week to your family, then you only have 10 devote to devote to a business-like, that's what you do, you know, but again, there's got to be sacrificed like, you know, it's I think it's fine too, to play video games and watch movies, but I don't, I think if you want more, I think you're going to have to do something more constructive. And you're going to have to sacrifice that a little bit. It doesn't mean you cut it out. But I think you have the foresight and the planning to say, you know, we've all got the same amount of time per week. And if if I'm working 40 hours a week and my commutes an additional five or six, and then I want to spend 20 hours, my family, I want to sleep eight hours a night like you just kind of cut your time up and say okay, from nine to 10pm I'm going to do this from you know, and if you're working a non traditional schedule, then it's from noon to 1 pm. I'm going to do this and, and you plan out what you're going to do And then once you're in that window, you just give it your all and you work that one hour for yourself like you would four hours for an employer. And everyone knows what I'm saying about that is that most of the time we don't always give our employers 100% of the of our effort 100% of the time, but when we're doing it for ourselves, we have much more vested interest in doing that because it is for ourselves it is for our family it is the greater good so that's what I would tell people who really want a way to kind of transition or get out is you know, look around you find a position that gives you more time and then once you have more time figure out a way to monetize that whether that's catering on the side or writing books or starting a podcast or doing consulting work as you know, but that all comes into branding to you got to brand yours. If you decide you're going to write a book you have to brand yourself as an author. And if you're gonna if you're going to write creative and you know, authority kind of things, you have to become an authority on it and you have to brand yourself like that and exude that confidence. So, you know, those are all things that I think people need to look at and they might be general, but they can apply to almost anybody in any situation in this industry.Yeah, I think in any industry, they'll apply and that's what I that's why I wanted to ask that question to make sure that people hear that and understand that it is going to come at a sacrifice and also I think time blocking and learning to control your time and let your you be in control of your time rather than your activities or whatever else is happening in life being controlled Your time is crucial. I'm curious because I know you do business coaching or at least coaching inside of the food industry. But my guess is just because I know the business. That it's applicable anywhere in any business. Where would people get ahold of you? How would they get in touch with you? Where do you most Where are you hanging out the most if they wanted to have a conversation?Well, the best way to get ahold of me is probably through the podcast. Business. chef.org is the podcast URL. We're also on social media at making food make money on either Instagram or Facebook and then you can always check me out on LinkedIn. Sh AWS, v u ch er, on the only chef with a whole bunch of letters behind my name with that name anyways, soyeah, but yeah, a lot of letters for sure.Well, you know, it's all a lot of that honestly. Just to be frank with you is I don't put as much stock in that but a lot of my clients and customers do a lot of people see those acronyms and they think man, he's got all this stuff behind his name. He knew what he's talking about. The reality is most of those I paid a fee and took a test and was willing to do that. So not to diminish that. But at the same time, you know, there there's a, there's a perception of value out there and so to brand myself and to become the individual that people want, I had to kind of figure out what they wanted and then work backward from that. And that's what they want. So yeah, business chef.org. I'm also a twitter at chef Shawn be. You can check me out there. But yeah, reach out love to touch base love to chat, love to encourage direction wherever I can.fantastic. Well, we are we're going to hit these last two questions here. Well, this last sec second last section. It's five questions called legacy on rapid-fire. It's kind of a game show version of this podcast I love It's one of my favorite parts. And so as we go through these questions, I may have you clarify some of them, but I'm looking for one word to one sentence answer to these five questions. Fair enough. Got it. I'm ready. I've been Is what is holding you back from reaching the next level of your legacy today?FearFear of what?Fear of failure or fear of success, and I've had both.Awesome. It's good that you know that. So what is the hardest thing you've ever accomplished?Probably becoming a father.Nice. And what is your greatest success at this point in your life then?Well, ironically, probably, well, I would say not just becoming a father, but being able to dedicate time to my family quality time where I'm 100% there.Yeah, I love that. What are maybe two or three books that you'd recommend to feel your legacy audience?Boo. That's a boy. That's a good one.Well, I'm going to stick with some books that have been impacted me a lot in my life. The book Outliers by Malcolm Gladwell was just phenomenal life-changing for me. The book Good to Great by Jim Collins incredible insights there. Boy, Rich Dad, Poor Dad, Robert Kiyosaki. I mean, I could go on and on. But those are the top three that have changed my mindset and put me on the path that I'm on today.Awesome. I love it. I'd read all three. And they're all three fantastic books, and what links to those in the show notes here, and also links where you can find him. So if you want to just scroll down and click on these, then it will take you straight to it. Otherwise, you can go search for it yourself on the various platforms. This is now my favorite question. This is why I do the whole podcast. The last question here. I'm curious, Have you listened to any of my podcasts to the very endI to the very, very end, I can't say I have,that's okay. This is a surprise that I like we're going to pretend that you're dead. Okay? And we're viewing k your great great great great grandchildren sitting around a table. So this is six generations from now. And we're viewing them sitting around a table talking about your legacy. They're talking about what you accomplish who you were the type person you were. What do you want your great-great, great, great-grandchildren to be saying about you six generations from now?Boy,I would say that I was a man of integrity, and they respected me.I love that integrity is one of my three core values along with candor and gratitude. And I love that that's one of yours. So that's fantastic. Thank you so much for taking the time. I know you're in between cities right now on your way home. And I'm just grateful for you making the time to be on this podcast and share your wonderful insight, knowledge, and credibility, to help people see how they can make a big change in their life. Iknow my absolute pleasure, thanks for the opportunity.Yeah, no problem. And we will catch you guys next time on fuel your legacy.Thanks for joining us. If what you heard today resonates with you please like comment and share on social media tag me and if you do, give me a shout out I'll give you a shout out on the next episode. Thanks to all those who love to review it helps spread the message of what it takes to build a legacy that lasts and we'll catch you next time on fuel your legacy.Links: Business Chef Website: http://www.businesschef.org LinkedIn: https://www.linkedin.com/in/chefshawnbucher/Facebook Page: https://www.facebook.com/MakeFoodMakeMoney/ Instagram Page: https://www.instagram.com/makefoodmakemoney/Connect more with your host Samuel Knickerbocker at:https://www.facebook.com/ssknickerbocker/?ref=profile_intro_cardhttps://www.instagram.com/ssknickerbocker/https://howmoneyworks.com/samuelknickerbockerIf this resonates with you and you would like to learn more please LIKE, COMMENT, & SHARE————————————————————————————————————Click The Link Bellow To Join My Legacy Builders Mastermindhttps://www.facebook.com/groups/254031831967014/Click here to check out my webinar as well! ————————————————————————————————————Want to regain your financial confidence and begin building your legacy?In this ebook you will learn:- The 9 Pillars To Build A Legacy- Clarify you “why”- Create Daily Action Steps To Launch ForwardWant Sam’s FREE E-BOOK?Claim your access here! >>> Fuel Your Legacy: The 9 Pillars To Build A Legacy————————————————————————————————————

Brandon Harpster CEC is a Chef-Instructor for the Great Plains Culinary Instituteat Southeast Community College and Executive Chef for all of the Single Barrel restaurant concepts.  As a Chef and self-taught butcher who has spent his entire career in the hospitality industry, Brandon is credentialed through the American Culinary Federation as a Certified Executive Chef. Brandon was awarded Chef of the Year in 2013 by the Nebraska Restaurant Association, and has been included in Best Chefs America from 2013 to 2017.  Brandon is also a Rational Certified Chef for Rational USA conducting trainings and sales presentations across the Midwest.  If you want to connect with Brandon, follow him on Instagramor visit Single Barrel, Mulberry BBQor Bourbon Street. Connect with Amber on Twitter and Instagram. Connect with Ben on Twitter and Instagram.

The Dark Side of Peach History Presented by Chef Belinda Smith-Sullivan, Author, Just Peachy Who among us does not like peaches? In fact, most will proclaim that they “love” the stone fruit. Peaches are the most cherished fruit of the South; and the third most popular fruit in our country. Join us as Chef Belinda takes us along on her journey to writing her new book, Just Peachy, starting with her childhood summers spent on her grandparents' Mississippi Delta farm. Chef Belinda will share what she calls “the dark side of peach history,” revealing: · Why peaches were a wild and unwanted crop for farmers and producers. · How the peach industry was born out of a marketing makeover for the South after slavery ended. · How and why the peach industry still strives because of its segregated labor model. · Why Georgia is still regarded as “the peach state,” despite the fact that South Carolina production is more than twice the size of Georgia’s. And of course there will be some peachy samplings prepared by our volunteers. BIOGRAPHY: Belinda Smith-Sullivan is a chef, food writer, spice blends entrepreneur, a commercially-rated pilot and author of the newly-released cookbook, Just Peachy published by Gibbs Smith. She received a culinary arts degree from Johnson & Wales University and writes a monthly food column for South Carolina Living magazine. Chef Belinda is an active member of the Southern Foodways Alliance, the International Association of Culinary Professionals (IACP), the American Culinary Federation, and Les Dames d’Escoffier. A native Chicagoan, she lives in Edgefield County, South Carolina, the peach capital of the South. Recorded at Bethany Retirement Community on August 10, 2019 https://culinaryhistorians.org/the-dark-side-of-peach-history/

3 razones por las cuales debes darle play al episodio Aprende todas las áreas del diseño que se fusionan con el diseño culinario.Comprende la importancia de los principios del diseño para cualquier disciplina.Escucha como a través del diseño culinario puedes transmitir emociones. Conoce a Rafael Ramírez El Chef Rafael Ramírez comenzó en el año 1995 su carrera en el área de servicio de comida y bebida en el Rest. Mochomo's de Caguas. Luego,en el 2000, trabajó en Palmas del Mar Resort. Ya para el año 2002 estudió Artes Culinarias en IVAEM. Culminado sus estudios, inició su carrera de Profesor de Cocina Internacional en Universal Carreer Community College en Humacao, dónde ejerció como Chef Coordinador del Departamento, trabajando en el diseño de currículo al igual que del programa de Grados Asociados. Desde el 2016 labora como Chef Instructor de la Escuela Hotelera de San Juan y presidente del capítulo PR0022 de la American Culinary Federation. Actualmente se desempeña como Coordinador del Departamento de Artes Culinarias de la Escuela Hotelera de San Juan. How to… Crear un UX para tu proceso culinario Prepara tu User Flow Al estar en la cocina muchas personas infieren que el proceso es orgánico, pero la realidad es que si preparas la experiencia de cocinar podrás mejorar tus resultados culinarios. Comienza por preparar las áreas según las etapas de la receta. Si estás realizando un corte de carne, prepara tus utensilios en el uso que les darás y haz convierte las etapas de la receta en estaciones. Por ejemplo la estación de lavado de los productos; vegetales, carnes o frutas. Estación de preparación de los alimentos en la estufa y la estación de plateo una vez finalizado el plato. Así agilizará el proceso y podrás lograr eficiencia en tus platos.  Trabaja con tu prototipo Como todo diseñador trabaja un sketch de lo que será el diseño, así mismo realiza un draft de cada complemento de tu plato. Has pruebas de color, textura, temperatura y sobretodo de sabor. No esperes --- Send in a voice message: https://anchor.fm/commandzpodcast/message Support this podcast: https://anchor.fm/commandzpodcast/support

We are Live and on Location at American Culinary Federation's National Convention 2019 in Orlando, Florida. Gale Gand, woman of MANY talents joined us to kick off the Convention! Tune in to hear her wonderful story! 

Food is sport, especially at the IKA/Culinary Olympics.  Chef Stafford DeCambra, President of the American Culinary Federation (ACF) has brought home 11 gold medals.  Recently, Chef Jaime Laurita and I had a pop-up Kitchen Chat with Chef DeCambra at Middleby's booth at the National Restaurant Show.   ACF is celebrating its 90th birthday this year.  Founded in 1929 by  a group of chefs, ACF certifies the chefs at all levels, including Master Chefs.  In addition, ACF provides culinary schools with accreditation. Having grown up in Oahu, Chef DeCambra's key life ingredients are Ohana and Mana.   Ohana is the special Hawaiian word for family and Mana means spiritual energy.  He truly exemplifies the Spirit of Aloha, which is hospitality and graciousness.

Famous chefs don’t become known because of their humility. But as it turns out, their restaurants might. In this episode of the podcast, I spoke with renowned chef Peter Merriman about his unique approach to hospitality in his restaurants. Why is it that a person always feels welcome when they check-in with his hosts? How does Peter motivate his entire staff to entertain like they are “throwing a party every night,” prepare each and every dish like they are “cooking for their mom,” and consistently go above and beyond to “do the right thing” for every customer they meet? In this episode, we discuss: Why service matters as much (if not more) than the food What are his “vital few” that he focuses on with staff? The key importance of establishing and maintaining relationships How Peter hires right, then gives his people a chance to shine What it means to focus on the “internal customers” How those who are served can get the most out of our experience as customers The importance of sustainability, and connecting with the source of our food How customer demand impacts quality The importance of humility to the success of any restaurant Thanks for listening! As always, I appreciate your feedback, and please consider supporting this ad-free podcast by becoming a supporter on Patreon Links and More Info: https://www.merrimanshawaii.com/ https://www.monkeypodkitchen.com/ PETER’S STORY: Peter Merriman has been as a culinary pioneer in Hawaii for 30 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.  Early Years  Peter was raised in Pittsburgh, where a passion for food was instilled in him from a young age. His mother, Woodene, was a noted Pittsburgh Post Gazette food writer, and by the time he was 16, he was doing “grunt work” for Master Chef Ferdinand Metz at the H. J. Heinz Co. (Chef Metz later headed the renowned Culinary Institute of America.)  Pursuing the opportunity to play football, Peter attended The University of Pennsylvania and studied Political Science. After graduation, Merriman enrolled in a three-year Chef's Apprentice Program with RockResorts under the auspices of the American Culinary Federation. The apprenticeship program took Peter to Jackson Hole, Wyoming, and to Woodstock, Vermont, where he studied at the Woodstock Inn, under the supervision of Chef Hans Schadler. He then went on to various stints in resort areas across the United States and Europe, including a summer working among the vineyards of France’s Champagne region.  In early 1983, Peter was hired as a cook for the Mauna Lani Bay Hotel. He arrived in Hawaii with one suitcase and $75 in his pocket thinking he would stay a few months at the most. But he fell in love with the natural beauty of the islands and the rich culture of the people who live there. In 1985, only two years after his arrival, he was appointed Executive Chef of the Mauna Lani Resort’s new Gallery Restaurant.  Chef & Pioneer of Hawaii Regional Cuisine  At his interview for the chef position at The Gallery Restaurant, Peter was asked what type of food he wanted to feature. Without thinking, he said “regional cuisine” and went on to explain how no other restaurants were serving the local fish and produce. Peter believed that to be able to offer fish that was caught the same morning and to use vegetables harvested the day that they were served was essential to providing the best gourmet Hawaii cuisine.  When Peter got the job, he had to deliver on the concept, but quickly discovered there were almost no local products available.  Peter advertised in the newspapers and went out to the farms, ranches and docks to let local producers know he wanted whatever they had.  “We’re in this together,” he told them, “If you grow it or catch it, I’ll buy it, and we all succeed.” Pretty soon he had built solid partnerships  and local producers would try to get or grow whatever he needed.  As he began recruiting other chefs to focus on local foods, “Hawaii Regional Cuisine” was born with Peter as founding president. Peter says it was just the right thing to do. “We were able to serve the freshest, most flavorful food at the restaurant. The bonus is that it benefits the local economy while helping to preserve the land and the agrarian way of life.  Merriman’s Restaurants  In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. He was proclaimed, "A gourmet in cowboy country" by Hana Hou!, the Magazine of Hawaiian Airlines. The New York Times raved “Everything at Merriman’s…features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!”  It was at Merriman’s Waimea that Peter garnered the attention of the James Beard Foundation and as a result, he was a Finalist in the “Best Chef Northwest & Hawaii” category three distinct times.  In 1994, Peter partnered with TS Restaurants to open Hula Grill on Maui’s famed Ka`anapali Beach. Hula Grill, touted “the best fish house in the islands” by Honolulu Magazine, brought the concepts of Hawaii Regional Cuisine to a beachside setting.  Two more fine dining restaurants were added to the Merriman’s Hawaii group in 2008 and 2009 - Merriman’s Kapalua, on the grounds of the scenic resort on Maui’s West Side, and Merriman’s Fish House in Poipu, Kauai. Downstairs from the fish house, Peter offers casual dining at Merriman’s Gourmet Pizza & Burgers.  In June 2018, Merriman’s Hawaii Group opened for the first time on Oahu, bringing Merriman’s Kaka’ako to Ward Village by Howard Hughes.  In 2011, Peter launched a new venture in casual dining, Handcrafted Restaurants, with restaurateur Bill Terry. Handcrafted Restaurants is a multi-concept restaurant company operating four restaurants across the Hawaiian Islands: Monkeypod Kitchen by Merriman in Wailea and Ka’anapali, Maui and Ko Olina Oahu, Moku Kitchen in Kaka’ako, Oahu, and the Beach House in Poipu, Kauai. 

Join us in Atlantic City at the American Culinary Federation's Connect event with a wide array of talented chefs and industry people alike! In this ep., we talk with Keynote Michael Twitty about the history of chefs and Student of the Year Dan Hess! 

Join us in Atlantic City at the American Culinary Federation's Connect event with a wide array of talented chefs and industry people alike! In this ep., we talk with Eric The Trainer! Trainer to the stars, and now chefs! Tune in for some GREAT tips and to hear about more about ACF!

Join us in Atlantic City at the American Culinary Federation's Connect event with a wide array of talented chefs and industry people alike! In this ep., we talk with Christina Pirello and Jeremiah Tower! Christina was diagnosed with caner at 26, and ate her way back to health! Jeremiah Tower has had a wonderful life with many twists and turns, and shares some of his best memories with us.

Join us in Atlantic City at the American Culinary Federation's Connect event with a wide array of talented chefs and industry people alike! In this ep., we talk with Chefs Mark Wright, Joesph M. Leonardi, Tom Schriber, and Julie Spondike 

Join us in Atlantic City at the American Culinary Federation's Connect event with a wide array of talented chefs and industry people alike! In this ep., we talk with Chefs Michael Thrasher, Wolfgang Geckeler, and John Minniti

This Week's Episode: Chef Scottie of Blessed & Highly Flavored Cuisine Private Chef Services  Chef Scottie A. Johnson is your next personal chef.  As the owner of Blessed and Highly Flavored Cuisine, LLC, Chef Johnson specializes in bringing the experience of fine dining to the comfort of your home or other intimate setting of your choosing.  While Chef Johnson can service large parties, he focuses on private fine dining.   Chef Johnson can make your dinner elegant and exciting without the hustle and bustle of dealing with traffic, a restaurant, and inconsistent service.  Chef Johnson can handle your menu planning, shopping, cooking, and clean-up. In addition, Chef Johnson can also host your cooking class (a great fun group activity), birthday and anniversary parties, and rehearsal dinners.Chef Johnson is retired from the United States Army, after 24 years of service.  He is also a graduate of Helms College and is certified by Safe Serve® and the American Culinary Federation.  You deserve a Blessed and Highly Flavored meal prepared by Chef Scottie Johnson. For More info: http://www.sjcuisine.com/services.html T.E.A Time- A acronym for The Entrepreneurial Academy -slogan "Thrist For Enrichment & Achievement For Your Small Business Development is a interactive project developed by LouddMouth Radio Producer S. Sonny Jones-Smith to provide tools & resources to new & existing entrepreneurs throughout the world through the LouddMouth Media Brand. LouddMouthradio.com reaches listeners online on over 100 apps & multiple dynamic podcast platforms such as http://stitcher.com & itunes.com http://tunein.com reaching over 250 million+ active monthly listeners & 7 million in car dashboards. 

American Culinary Federation of Cape Cod chef of the year Joseph Ellia from Bear in Boots Gastropub in Falmouth demonstrates how to make a simple bruschetta using all the right cuts on "Life With Gwenn."

Tweet LIVE this Sunday, April 15th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio, Derek returns from Europe, and Small Bites has an AMAZING lineup. We are thrilled to welcome Chef Devin Alexander. Chef Devin Alexander is joining us to talk about her new cookbook “You Can Have It!: More Than 125 Decadent Diabetes-Friendly Recipes” from American Diabetes Association. From the New York Times bestselling author of the Biggest Loser Cookbook series, an indulgent comfort cookbook filled with recipes for anyone who wants to be healthy, whether they have diabetes or not! Whether you're managing diabetes, want to lose weight, or just plain want to be fit while eating insanely scrumptious meals, weight-loss expert Devin Alexander is here to assure you, “You Can Have It!” The celebrity chef on the hit series, The Biggest Loser, and the author of the New York Times bestselling The Biggest Loser Cookbook series and The Most Decadent Diet Ever!, Devin Alexander, has created a collection of easy diabetes-friendly recipes that seem simply too good, and too decadent, to be healthy. Using her chef secrets, tips, and techniques that helped contestants on the hit show lose weight and that wowed customers in her restaurants, Devin Alexander has crafted more than 125 easy diabetes-friendly recipes that bust the myth that eating well means giving up the comfort foods you love. Best of all, Devin is living proof that these meals work—even as a chef, around food all day, she's lost 70 pounds and kept it off for close to 30 years! With beautiful photographs, doable tips, simple techniques, affordable ingredients, and mouthwatering meals, this is the cookbook every person who cares about their health (whether they have diabetes or not!) will want to own. Inside you'll find hundreds of decadent and simple-to-prepare dishes. Even if you're managing diabetes, heart health, or trying to lose weight, no type of meal is "off limits" and no favorite is forbidden. With small tweaks and the right approach, Devin is here to show that, yes, You Can Have It! Devin has shared her Devinly Decadent secrets as the host of Healthy Decadence on Discovery Life Channel and Fit Tv from 2007-2011, as Host of “America's Chefs on Tour” on PBS Food and through frequent appearances on Today Show, Good Morning America, The Biggest Loser, Dr. Oz, Access Hollywood Live, The Doctors, Dr. Drew, The View, OMG Insider, Dr. Phil, FOX, CNN, HGTV, USA, Style Network and others as well as through over 500 magazine features including Prevention, Women's Health, Men's Health and Shape. She's served as Culinary Advisor to Men's Fitness Magazine and as Cooking Expert to Women's Health in addition to penning columns in Clean Eating, Muscle & Fitness, Muscle & Fitness Hers, American Fitness and others. After 9 years as the Owner and Executive Chef of Café Renee Catering, Devin now travels the country lecturing and consulting for major U.S. food and cookware companies. She's a proud Ambassador of the American Diabetes Association, a Blogger for The American Heart Association, served on the Advisory Board of the American Culinary Federation's Chef Child Foundation and spent years as Larry King Foundation's Go-To-Chef to speak on “Obesity in America”. Her dessert line, Devinly Delites is heading to mass market soon. It will be an honor to talk to Chef Devin!! Then Small Bites is happy to be joined by Scott Cronick of the immensely popular show Off The Press with Scott Cronick on News Talk 1400 WOND. Scott is an award-winning journalist and is the The Press of Atlantic City, At The Shore, and Atlantic City Weekly director of entertainment publications. On his show, “Off the Press” it is a program consisting of entertainment, music, food, casinos, politics, local issues and government spotlighting mostly Atlantic City. Being the go to authority of all things related to Atlantic City, Scott will also be joining us to talk about the highly anticipated Tennessee Avenue Renaissance Project, a concept that will not just be something new for Atlantic City, but for the state of New Jersey. The first to open was The Leadership Studio, the area's first yoga studio in the Fall of 2017 founded by Grace & Glory Yoga Enterprise Founder Allie Nunzi and yoga instructor Kathy Whitmore. Next up will be MADE Atlantic City Chocolate Bar opening April 27, providing an awesomely sweet spot on Tennessee Avenue that will appeal to everyone who loves chocolate, cocktails and wine from Deborah Pellegrino and Mark Pellegrino. Then after MADE will be Hayday Coffee Atlantic City's Coffee Shop, by Evan Sanchez, Zenith Shah and Loryn Lyn Simonsen. Sanchez says it will become “Atlantic City's go-to-coffee shop and a center of community” featuring quality coffee and espresso drinks and baked goods from Kizbee's Kitchen. This will all be topped off with the centerpiece of the project which will be the Tennessee Avenue Beer Hall expected to open early summer of 2018, that will be a fun, hip alternative to the Atlantic City bar scene that will feature dozens of craft beer options, video games and pinball, pool tables, the best jukebox in town and a “down and dirty menu” conceptualized and executed by Charles Soreth of Sublime Seafood Company and BR Guest Hospitality fame. The menu will feature the best hot dogs in South Jersey, greasy burgers, German-style hot pretzels, creative takes on the classic grilled cheese and more. The Beer Hall, which will have a giant outdoor beer garden, is a joint partnership between Scott and Mark Callazzo the CEO of Alpha Funding Solutions and founder member of Atlantic City Bottle Company and The Iron Room. Sounds great!! Warm weather and the shore have us thinking BBQ. Well also coming on the show will be Chef Ray Sheehan the founder and owner of BBQ Buddha, an award winning line of healthy-minded BBQ sauces and seasoning rubs. Under his close supervision, the products are crafted at the famed Brooks' Bottling Co., Oneonta, NY. They are made with only premium ingredients, never using additives or anything artificial and are packed with flavor! Chef Ray states “I've been around the food business all my life. At an early age I would spend endless hours at my grandfather's farm where he gifted me an appreciation for hard work and honest good food. I want to use my skills to create products made free of additives, artificial flavors and colors - all good for you and your family. It is that promise that guides everything we do at BBQ Buddha.” Awards: All BBQ Buddha products have finished in the Top 10 National BBQ News awards 2017 NBBQA Awards of Excellence 1st Place Memphis Mop BBQ sauce Vinegar/Mild Category 2017 Scovie Awards 2nd Place All Natural BBQ sauce, 2nd Place Vinegar BBQ sauce Memphis Mop 2018 World Hot Sauce/BBQ sauce awards 1st Place Grand Champion Memphis Mop Vinegar BBQ sauce Chef Ray finished 21st in the world at the World Food Championships 2016 Orange Beach Alabama Qualified for World Food Championships for 2018 Chef Ray is the Pitmaster for the BBQ Buddha Competition Team and a certified Kansas City Barbecue Society Judge. He or his products have been featured in numerous publications including: The National Barbecue News, Industry Magazine, NJ Monthly, and Edible Jersey Magazine. BBQ Buddha recipes have appeared in The Asbury Park Press, 2520Fitness.com, and numerous food blogs. He currently is a monthly contributor to National Barbecue News, a chef ambassador for Gunter Wilhelm Cutlery and Cookware, Cuttingboards2go.com, and The Perfect Draft BBQ Blower. Wow we can't wait! Our next guest will not only CRACK you up, but she may pluck you away from the way you thought about eggs and have you cluck and try your luck with her blog and books. Lisa steele will join us to talk about her books such as Let's Hatch Chicks, Fresh Eggs Daily, Duck Eggs Daily, and Gardening with Chickens. In addition to being a bestselling author Lisa Steele is the darling of the backyard chicken keeping community. She is the founder of the Better Homes & Gardens award-winning blog Fresh Eggs Daily, the most well-respected and well-known chicken keeping brand, and one of the very few that focuses entirely on natural chicken keeping. In addition to authoring books and touring the country speaking and making public appearances, Lisa writes for Hobby Farm, Backyard Poultry and Chickens magazines, HGTVGardens and the Old Farmers Almanac, among others, and has been featured on the front page of the Wall Street Journal, as well as in American Farmhouse Style, The Cottage Journal and Down East (the special "Martha Stewart" edition) magazines. Having appeared on several national radio and television programs including the Hallmark Home and Family show, P. Allen Smith's Garden Style on PBS, NPR, Good Day Sacramento,Good Morning Maine and Bill Green's Maine, most recently Lisa is hosting her own chicken lifestyle television show "Fresh Eggs Daily with Lisa Steele" on the CW (WPXT/WPME-TV) in the local Portland, Maine viewing area. To send Small Bites off with a ROCKING finale this week, we also welcome US doom metallers Vessel Of Light (featuring Nathan Opposition of Ancient VVisdom and Dan Lorenzo of HADES) who have released their new single taken from the forthcoming full length album. The song “Son of Man” is an impressive step forward compared to the already highly acclaimed self-titled EP. By commenting the single, Doomed and Stoned says: “I can't get enough of the new material and I suspect you'll take to its brand of badassery quite well, too. Fans of Danzig, Corrosion of Conformity and Alice in Chains, give eye and ear to ‘Son of Man'. “Son of Man” is taken from the forthcoming full-length “WOODSHED”, to be released by Argonauta Recordson CD/LP/DD in September 2018. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. See him Tuesday, April 17th at #BourbonBash2018 at Bank & Bourbon's Loews Philadelphia Hotel 4th Annual Bourbon Bash from Executive Chef Thomas Harkins who will be preparing some of his signature dishes including Corn Cakes with Tomato Marmalade, Beef Tartare on Crispy Fingerling Potato and Crab Fritters with Spicy Remoulade. Guests will also enjoy multiple carving stations with accompanying Bourbon as well as a Singe Barrel tasting bar with bourbon-aged lager brewed by Flavor Philadelphia partner Saint Benjamin exclusively for Bank & Bourbon. Proceeds from Bourbon Bash benefit DonorsChoose.org, an organization that supports educational needs and programs in the Tri-State area. In the last three years, Bank & Bourbon has donated over $50,000 in supplies to our local school teachers and students to improve the quality of education and touched over 15,000 students! You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie “The Joke Man” Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. Small Bites The post Small Bites – Episode 81 appeared first on Wildfire Radio.

In celebration of Black History month, Get on the Box is pleased to present Black Excellence: Sharing the stories of High Achievers.” In this month long series, GOTB will publish two episodes per week (Wednesday and Sunday)  highlighting the accomplishments and contributions of nine African American High Achievers. Today’s High Achiever is chef Alex Askew (@AlexAskew) At 14 he received his first job offer as a personal chef through a high school vocational work program and after 6 years of working in a variety of restaurants in and out of New York City decided to attend the Culinary Institute of America and graduated in 1989. With a focus on eating lifestyles and trends in new menu alternatives, he began food research, development, and consulting for companies; General Mills, Hilton Hotels, Aramark Corporation, Specialty Restaurants and a host of private clients. Alex has also created one of the most unique consortium of chefs under one group (ALS Culinary Concepts) for consulting in areas of menu development, R&D, start up operations, systems and controls, food manufacturing, business planning and concept reviews. While working in restaurants that broadened his experience in different cooking styles as well as cuisines which included Cajun and Creole, Holistic, Latin and American fusion. In 1993 Alex Co-founded the BCAGlobal (formally Black Culinarian Alliance) which dedicates itself to Education, Awareness, and Exposure for young and professionals of color seeking career advancement within the culinary, hospitality, and foodservice industry. The organization has assisted students and professionals alike, through mentoring, networking, career development, and an overall focus on marketability and discipline, to reach their fullest potential and position themselves as industry leaders. Alex has enjoyed guest appearances on Good Morning America, CBS Early Morning Show, and the Food Network. He was a 2001 Doctorate of Food service recipient from the North American Food service Equipment Manufacturers, a Distinguished Visited Chef (DVC) for Sullivan University, 2011 Business Leader of Year from the Marcella Brown Foundation, in May 2012 received the distinguished New York Institute of Technology Global Leadership Award and served on the American Culinary Federation as Board member Accreditation Commission. In 2014 Alex was Awarded 2014 National Kellogg Fellowship in Leadership and Racial Equity Healing. In 2018 through a National collective, Mindful Eating for the Beloved Community will be launched to focus on the importance of health equity in communities of color engaging chefs, food experts and agriculturalist as a coalition. With over 25 years in the restaurant and hospitality field Alex continues his use of knowledge and experience as a foundation for further growth and development in the best industry in the world and continues the important social change work for the advancement of people of color in the culinary arts. IN THIS EPISODE YOU'LL DISCOVER The motivation behind Alex's decision to  form the minority culture society while attending the Culinary Institute of America  The importance of investing in yourself before expecting others to  How to develop a strong  mentorship program How self care helps prevents burnout as a leader The importance of being kind to yourself  The benefits of mindful eating The difference between equity and equality  Key ingredients of effective leadership  How to be an engaged listener The need for real dialogue regarding health and racial equity Why the black community needs to embrace collaboration and so much more Mindful Eating for The Beloved Community, essays curated by Alex Askew Visit kitodelgado.com/alexaskew for complete show notes 

''Hire great people and make sure they have everything they need to be successful.'' - Charles Carroll What’s one of your all-time favorite dishes? I bet you can think of at least a few! For most of us, food plays a big role in our lives. Not only does it fuel us, but it can enrich our lives, bring us closer together and give us memories to cherish for years to come. But what can food teach us about living a successful life?    Today, I get the chance to speak with eight-time Culinary Olympian Chef, Charles Carroll, who serves up an inspiring recipe for personal greatness and shares some of the incredible life lessons that food can teach us! Charles Carroll is the Executive Chef at the River Oaks Country Club in Houston, Texas, which is among the top country clubs in the United States. He has received over seventy national and international awards, including three Presidential Medallions from the American Culinary Federation. A graduate of the Culinary Institute of America, Chef Carroll was the manager of the 2004 United States Regional Culinary Olympic Team, which won three gold medals and was ranked third internationally. During our discussion, we dive into his most recent book—The Recipe: A Story of Loss, Love, and the Ingredients of Greatness—a parable about a boy who overcomes tragedy and carves out a life of excellence by learning lessons from the kitchen. Here’s a Quick Breakdown of Our Chat… [07:55] Learn to achieve the seemingly impossible!—Charles shares his process for getting things done and his simple secret to success. [14:23] How does being a dad help Chef Charles in the kitchen and how does being in the kitchen help him as a dad? [17:39] Discover the values his parents instilled in him that attributed to his success as a chef! [20:30] Learn how you can build a world-class team!—Take it from someone who has 3 restaurants, 6 kitchens, and 75 cooks who love what they do.   [26:16] How can serving others lead to opportunities that you never even thought were possible? [30:00] Chef Charles reveals his most enjoyable dishes from around the world. ''Worry about the small things, because the big things will take care of themselves.'' – Charles Carroll Enjoying the Show? For iTunes listeners, get automatic downloads and share the love by subscribing , rating & reviewing here! Links and Resources ChefCharlesCarroll.com The Recipe: A Story of Loss, Love, and the Ingredients of Greatness Tasting Success: Your Guide to Becoming a Professional Chef World Association of Chefs Societies John David Mann The Go-Giver: A Little Story About a Powerful Business Idea Front Row Dads Your Ratings and Reviews Matter! If you’re enjoying the show, let us know about it HERE o/

Chef Lance Roll has been professionally cooking for 25 years. He became a Certified Executive Chef through the The American Culinary Federation in 2005. He was also a Professional Chef Instructor at San Diego Culinary Institute, where he was dubbed “The Flavor Chef”.

Today we feature Michael Kalanty, who is a man of many talents. And you learn why that’s the case. This interview is very well, timeline heavy. You learn step by step and the twists and turns between being an architecture student, chef, pastry chef, bread author, and lastly, consultant. You will learn the key points on how these happen and the catalysts that make Mike what he is today. What I love in this interview is the twist and turns throughout his life. I really dug in deep on his career path. Questions like Why did he switch into food, why did he decide to write a book, how hard it was to make a book…. And most of all, you’ll learn the best, most tangible advice on how to make good bread. About Michael Before Michael Kalanty served as Director of Education for the California Culinary Academy (“CCA”) in San Francisco from 1996 to 2000, he’d already built and sold a successful catering business and pastry shop in his native Philadelphia. While developing the artisan bread course for the Baking & Pastry Program at the CCA, he fell under the spell of yeast. He returned to the kitchen and has been teaching, writing, and baking bread ever since. He wrote his first book, How To Bake Bread: The Five Families of Bread®, in 2009 “because there wasn’t a detailed book for culinary students that was written in a student-friendly style.” The book went on to win the Gourmand Award for Best Bread Book in the World at the Paris Cookbook Fair the following year. It’s been adapted by hundreds of culinary schools across the country, most notably the Art Institute which has 42 campuses nationwide. It’s been translated into Brazilian Portuguese and is the standard text for professional culinary schools in Brazil. Michael’s track record in Bakery Innovation dates back to when the field was merely called product development. Many of his formulas for breads, crackers, and cookies can be found on grocery store shelves for clients like Pepperidge Farm and General Mills. He works with Clean Label initiatives to create healthy food choices that maximize flavor. Google Campus serves one of his gluten-free cookies. Michael is a certified master taster and licensed sensory panel moderator. He helps food innovation teams work effectively with consumer research to develop flavor and texture profiles that define food brands. As a teaching tool for his clients, he developed the “Aroma & Flavor Wheel for Bread”, for which he holds the copyright. He speaks often at conferences and seminars. His report on bakery trends, “What Is Up with Bread!”, is a mainstay on event programs for the International Association of Cooking Professionals and the American Culinary Federation. Michael lives in San Francisco. He’s taught baking courses across the U.S., in France, Italy, Germany, and Brazil. He teaches hands-on classes at the San Francisco Cooking School and several cooking schools in the Bay Area. How To Bake MORE Bread: Modern Breads/Wild Yeast is his second book. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com Key Takeaways How Gothic architecture made him fall in love with bread How hard work and passion is noticeable to chefs The journey of making a book How a book can make a great business card Question Summary One Sentence: I teach people how to bake bread What’s the most interesting place you’ve taught people to bake bread?: Paris cookbook fair. Mike’s book won 2011’s award: How to Bake Bread Steps to take to where you are today: Mathematician to Architecture to Chef to Pastry Chef, to Author to Consultant Did you take any formal education?: No What age did you switch to food?: 26 or so What year did you decide to write a book?: 2000. The “end of the world” made him think about his goals in life. One of them was to write a book. Brazillian Breakfast: Espresso and Asprin Artisan bakers in the Bay Area Was it hard to make a book?: It took 10 years for me to make a book. I would never discourage anyone from writing a book because you can learn about yourself. My Food Job Rocks: I can do a lot of cool projects New Food Trends and Technologies: Clean Label Tips on making good bread: Make one recipe for a year. You learn how it behaves differently in different environments French Country Bread: Pan de Compania What’s one thing in the food industry you’d like to know more about: Working with Herloom Grains. Grinding grains fresh Favorite Kitchen Item: My hands Favorite Book: The World According to Garp Any Advice for anyone to get into the culinary field: We work hard, we sweat Where can we find you next?:  Going to Boston next. New book: How to Bake More Bread Other Links Baking bread in a Dutch Oven Grocery Store Delivery Cricket protein Powders Digital Scale Brown Rice Syrup Brown Rice Syrup Powder/Flour Bean to Bar Chocolate

Happy New Year! on this episode we talk food and hotel business with Chef Nick Calias. Nicholas Calias has lead the culinary operation at The Colonnade Hotel and Brasserie Jo for nearly a decade. In 2013, he received “Chef of the Year” honors from the Boston Chapter of The American Culinary Federation, and in 2015, he won the “Chef of the Year” award from the Massachusetts Restaurant Association. We chat about regional food, hotel operations, winning awards and planning for huge events like new years eve in Boston! Of course the age on question on this show millennials in the kitchen...  Chef Nick is an amazing chef and an even better person so this conversation is sure not disapoint! 

Celebrated California Artist/Chef Wendy Brodie is known for her creative style with food, presentation and table decor. In fact, she is often described as an artist whose medium is food. A graduate of the first class of the California Culinary Academy of San Francisco, Brodie has held executive chef positions at prestigious world-class resorts, including the Preserve at Rancho San Carlos, where she developed her own innovative style of ranch cuisine, Stonepine Inn and Gardiner's Tennis Ranch, all in Carmel Valley. She has been a guest chef, developing menus to represent California cuisine, at numerous four and five-star hotels in Europe and the Jockey Club in Hong Kong. Wendy has sailed with the Crystal Cruise Line as their Celebrity Guest Chef. She has cooked for and with numerous celebrity chefs including Julia Child, Jacques Pepin, Roy Yamaguchi, Paul Prudhomme and Martha Stewart. She has also been a guest chef at the Masters of Food and Wine in Carmel and the Monterey Wine Festival. She is one of the featured chefs in the Masters of Food and Wine cookbook. In 1991 Brodie was selected to attend Madeleine Kamman's graduate program at the School for American Chefs at Berringer Wine Estates and has been inducted as an honorary member of the American Academy of Chefs of the American Culinary Federation. She was awarded the 1982 Chef-of-the-Year of the Monterey Peninsula. Currently she gives classes of her artful style with food, table décor and entertaining in her demonstration kitchen in the Carmel Highlands. She also teaches cooking classes as team-building and spousal programs. Brodie is affiliated with The Confrerie de la Chaine des Rotisseurs, Les Toques Blanches, Knights of the Vine, American Institute of Wine & Food, International Wine and Food Society, American Culinary Federation

Derrick Purcell from the American Culinary Federation joins us to talk about the Culinary Trends report compiled by the National Restaurant Association. The post Culinary Trends for 2014 appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.