Podcasts about Beat Bobby Flay

Sarah and Kelli discuss Season 11, Episode 2 of Below Deck Med. Topics include: Sarah's plans with Cooper's mom, Gen's desire to be 2nd stew, anchor watch, wind-o-meter, Kelli's overnights on WNCI, quirky crew members, Nathan's talk with Capt. Sandy, reading Men's Health, Chef Joy's culinary education, Malibu Coke, peacocks, exotic animals in Ohio, cliff jumping, Vegas night, Ratatouille, FaceTiming Grandma, a rough docking, baby Kayden visits, Joe's bad news, the first crew night out and the argument between Joe and Nathan. In Hot Tub Convo we discuss Bravo Fan Fest, Eddy vs. Watch What Crappens, Aesha on Destination X, a listener conspiracy theory, Chef Dave's knife injury on Beat Bobby Flay, an update about Parker McCown from Sailing Yacht and Aesha on the Boyfriend Material Podcast. Guests first, lust after - a new episode of Above Deck is out now! Follow us on Instagram: @abovedeckpod Get in touch: abovedeckpod@gmail.com Get ya some Above Deck MERCH! https://hurrdatmedia.hurrdatbrandgoods.com/page/above-deck Bonus episodes on Patreon: patreon.com/cw/AboveDeckPodcast Shout out to our VIP's: JD, Laura and Compliments to the Chef Podcast! If you're struggling and think you'd benefit from a therapy session, go to betterhelp.com/Abovedeck or choose Above Deck during signup and get 10% off your first month of therapy. Please subscribe on Apple Podcasts, Spotify or wherever you get your podcasts, and tell a friend! Resources: Aesha on Boyfriend Material Podcast yacht-in.com/yacht-for-charter/taleya nbc.com/nbc-insider/destination-x-season-2-cast Parker McCown on Above Deck This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Entertainment Network by going to HurrdatEntertainment.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah and Kelli discuss Season 11, Episode 1 of Below Deck Med. Topics include: new crew members, leaving doors open, the Nathan and Joe fallout, tall deckhands, Kayley's energy, Luke's PR photo, kids that grow up in NYC, party boats, hitting the dock, Gen Lillie not wanting to be bossed around, Bravolytics graphic of who follows who, dancers' heart dresses and Chef Joy's first dinner. In “Is Anyone Here a Marine Biologist?” Sarah tells us about moray eels, pufferfish, barnacles on sea turtles, remoras, trumpetfish and the incredible sand perch. In Hot Tub Convo we discuss the Down Under After Show, Chef Dave on Beat Bobby Flay, a message from a listener, where OG seasons filmed, a Med After Show? and Bobby Giancola's tour of Ionian Princess. Time to load the provisions, and a new episode of Above Deck is out now! Follow us on Instagram: @abovedeckpod   Get in touch: abovedeckpod@gmail.com  Get ya some Above Deck MERCH! https://hurrdatmedia.hurrdatbrandgoods.com/page/above-deck Bonus episodes on Patreon: patreon.com/cw/AboveDeckPodcast  Thank you to Coconut Bowls for sponsoring this episode! Go to http://coconutbowls.com and use code ABOVEDECKPOD20 for 10% off your order. Please subscribe on Apple Podcasts, Spotify or wherever you get your podcasts, and tell a friend! Resources: Bobby Giancola Boat Tour Bravolytics: Who Follows Who scaquarium.org/sea-turtle-conservation parade.com/entertainment/below-decks-chef-dave-beat-bobby-flay This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Entertainment Network by going to HurrdatEntertainment.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Jason Dady is one of San Antonio's most prolific restaurateurs, having opened 20 restaurants over 25 years through the Jason Dady Restaurant Group. A San Antonio UNESCO City of Gastronomy Chef Ambassador and Food Network veteran with appearances on Iron Chef Gauntlet, BBQ Brawl, and Beat Bobby Flay, Dady most recently opened Mexico Ceaty, a 25,000-square-foot food hall on San Antonio's River Walk at the Shops at Rivercenter. The concept opened April 20, 2026 and includes eight distinct dining and drinking venues celebrating Mexican and San Antonio food culture, with direct River Walk access.This episode covers the full operational story behind Mexico Ceaty, from a decade-old idea to 196 employees hired in one week.How an 18-month lease negotiation, financing setbacks, and a small Houston bank shaped the opening before a single taco was servedHow targeted social media ads and structured onboarding placed 196 employees across nine concepts in a single weekWhy SOPs and recipes calibrated to the gram are not micromanagement but the only way to maintain standards at scale.André Natera and Jason Dady cover the Eataly-inspired origin of Mexico Ceaty, the nine concepts inside the space, the transition from chef-operator to CEO, profit margin realities across fine dining and fast casual formats, and the EOS Traction L10 meeting structure that creates leadership accountability without requiring the founder in every room. The episode closes with career advice, the importance of stages as learning rather than labor, and rapid fire chef questions.GuestJason Dady on Instagram → https://www.instagram.com/chefjasondady/Mexico Ceaty on Instagram → https://www.instagram.com/mexicoceatysa/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

Episode 435Taking you back to 5/13/2008 - And being featured this week is BBQ HOF'er and BBQCS Guest HOF'er, Lee Ann Whippen. In this particular spot, we talk about the time she was on “Beat Bobby Flay”...and BEAT BOBBY FLAY! Lee Ann has always been a feature on TV. Widely considered to be a trailblazer for all the female pitmasters…this was a fun segment we did 18 years ago!Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening!*Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP*Want to hear more from this episode??? Click the link below to hear the full show:Original Air Date: 5/13/2008Original Full Show Link: CLICK HERE

SO YOU WANNA GET FAT PODCAST EP. 114 we REACT to Chaos Kitchen and his video "This French Onion Soup Burger Was ROBBED on Beat Bobby Flay!" Will this be another cheap knock of or will Frenchy actually be impresses? ORIGINAL VIDEO / Give it a THUMBS UP! https://youtu.be/SzKjybxoLP0 SHOUT OUTS David from Miami Snow Storm Ping's Restaurant Chinatown NYC https://share.google/117pEjGfBpa1FMcXz Jorge's Son Playing Guitar / Zared VISIT OUR RESTAURANTS Mission Sandwich Social https://www.instagram.com/missionsandwich Le Rivage https://www.instagram.com/lerivagenyc BLINK ONCE HOT SAUCE https://silentpendulumrecords.com/collections/loss-becomes LE RIVAGE MERCH https://shop.lerivagenyc.com/ SEND US CLIPS soyouwannagetfat@gmail.com CREDIT WHERE CREDIT IS DUE Duvall https://www.instagram.com/p/DU1Git-CbfD/?igsh=cHl0N2QxYml5eGk5 Snow https://www.instagram.com/p/DUx44-1Er9i/?img_index=5&igsh=MTR3MHM3MzJ3dDh5cw== Cake https://www.instagram.com/p/DU0y4eNgbdp/?igsh=MWZ5Mm9lZGh5NjgycQ== Rat https://www.instagram.com/p/DUyNjrOgFsJ/?igsh=MWUwcXN5anp1aWx3ZQ== Lego https://www.instagram.com/p/DUgx-YNEuRG/?igsh=ZjQwcDV2MjF1NjZ4 CNY https://www.instagram.com/p/DU27_QwjUh_/?img_index=7&igsh=MXBveTMyb3RyaGlq FRENCHY CLIPS Tank https://www.instagram.com/reel/DUnr-B3EcZQ/?igsh=MXY3cTg1azFzMWdiMA== Racing https://www.instagram.com/reel/DUuEQtkElbN/?igsh=MTVvcGpwMnVueXpncw== CNY https://www.instagram.com/reel/DUuEQtkElbN/?igsh=MTVvcGpwMnVueXpncw== Drive https://www.instagram.com/reel/DRomUTaCBp9/?igsh=MTJtOHQ5bjJ5ODBmdg== Stretch https://www.instagram.com/reel/DRZyvqoknkx/?igsh=ajVseGJ6MGprOHBp Man Bun https://www.instagram.com/reel/DUxFoVtjKXN/?igsh=MWIwdm0zYThxY2Exbg== Games https://www.instagram.com/reel/DU5d_cIkflS/?igsh=MTBpa29oeHB4cGF2NA== Pothole https://www.instagram.com/reel/DU8KnZUE-hm/?igsh=MW5za2w5OHJ5OTF3NQ== PATREON https://www.patreon.com/chefbriantsao JOIN DISCORD! Discord https://discord.gg/WdM7tGTHhG FOLLOW CHEF BRIAN TSAO! https://www.instagram.com/chefbriantsao FOLLOW FRENCHY https://www.instagram.com/lechefpaul Edited by Joshua Burns YMG Media Group For Business Inquiries Kellyparker@yeanetworks.com Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

John chats with returning guest Jay Reifel. Jay is a chef, food historian and author who likes rock climbing and talking about how to make cooking easier for home cooks. They talk recipes, techniques and what it's like to be acontestant and also a judge on Beat Bobby Flay. Thanks for listening!!! 

We are back for Part 3 of the Carson Kressley mini-series! This time, we are trading the design studio for the kitchen, recording live from the set of Beat Bobby Flay in New York City. Carson sits down with his good friend, the Iron Chef himself, Mr. Bobby Flay. Bobby turns the tables and lets Carson do the baking (featuring his famous Amish-adjacent Pennsylvania Dutch custard pies!), while the two discuss the undeniable link between hospitality, food, and interior design. Bobby breaks down the psychological trick of the "Orange Glow" in his restaurants, how he works with his interior designer Olivia Jane, and the layout secrets of his personal home kitchens in New York, the Hamptons, and London. Quick Decorating Takeaways: Flatter Your Guests with Lighting: Bobby insists that lighting is the unsung hero of a successful restaurant or dinner party. He aims to create an "Orange Glow" in his spaces to ensure that everybody feels like they look good while dining—if they feel good about how they look, they'll have a better time. Design for You, Not for Resale: Bobby strongly advises against designing your home based on what a hypothetical future buyer might want. Instead of living in a safe, generic space for "resale value," you should design your home for the way you want to live in it right now. The Best Way to Serve a Crowd: When entertaining at home, Bobby rarely does plated dinners. He prefers a "family style" approach because it feels comforting and allows guests to take exactly what they want. His top entertaining essential? A collection of really cool trays to easily carry food and drinks around the room. What You'll Hear on This Episode: 00:00 Welcome to Week 3 of the Carson Kressley Takeover!  01:00 Live from the set: Carson bakes for an Iron Chef  03:00 Why interior design is just as important as the menu  04:30 The secret to the "Orange Glow" lighting  07:00 Bobby's partnership with his interior designer, Olivia Jane  09:00 Why Bobby loves shopping for vintage furniture on 1stDibs  16:30 How a chef designs his own kitchens: 18-foot islands & Hamptons bistro tables  19:30 Why you shouldn't design a house just for "resale value"  20:40 Entertaining tips: Trays and family-style meals  22:00 Designing his 1920s Tudor house in Saratoga and his London apartment  27:00 Bobby & Carson's London restaurant and hotel recommendations  29:20 The pie reveal: Strawberry and Raspberry custard  32:00 Sneak peek at next week's guest: Pat Altschul  Also Mentioned: Bobby's Podcast: Bobby on the Beat  London Spots: Berenjak, Scott's, Brat, The Broadwick Soho hotel  Bobby's Restaurants: Amalfi, Brasserie B, Bobby's Burgers  Vintage Shopping: 1stDibs  Shop the Carson Kressley Collection at Ballard Designs  Please send in your questions so we can answer them on our next episode! And of course, subscribe to the podcast in Apple Podcasts so you never miss an episode. You can always check back here to see new episodes, but if you subscribe, it'll automatically download to your phone. Happy Decorating! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's guest is Mia Castro, a chef, cookbook author, and TV personality based in New York City. She's been on “Chopped,” “Hell's Kitchen,” and “Beat Bobby Flay,” and she's releasing her debut cookbook, “Cocina Puerto Rico: Recipes from My Abuela's Kitchen to Yours.” Mia joins host Jessie Sheehan to talk about growing up in Puerto Rico, trailing her abuela through the kitchen, and spending afternoons at neighborhood panaderías. She shares how long calls with her grandmother became the foundation for her book, the challenges of translating “a ojo” (by eye) cooking into written recipes, and more.Then, she walks Jessie through her Milkiest Tres Leches cake recipe. Mia shares smart tips on soaking, poking, and baking to get the perfect texture, and her two toppings of choice: a silky Italian meringue or a fluffy coconut cloud whip.Click here for Mia's Milkiest Tres Leches recipe. Order The Cake IssuePre-order our Galentine's Day IssueBombesquad Bazaar tickets hereJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, tickets to upcoming events, and more.More on Mia: Instagram, “Cocina Puerto Rico” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Plant‑Powered Flavor Architect — Elevating Restaurants, Kitchens & Your Next Bite Aaward-winning plant-based chef Ed Harris joins Michele to share his journey from omni-chef to global plant-based innovator. Chef Ed breaks down the art of building flavor, why cutting and charring vegetables changes everything, and how simple techniques can transform everyday vegan cooking into unforgettable meals.Chef Ed Harris's story begins in the Caribbean and travels through kitchens in New York and around the globe.  But the real turning point came at home—during a family documentary night watching What the Health. That single moment led his entire family to shift toward a vegan lifestyle, changing the trajectory of his cooking and his career.With warmth, clarity, and contagious enthusiasm, Chef Ed shares:How to Build Real Flavor in Vegan FoodWhy vegetables aren't bland—our techniques areHow charring transforms broccoli, cauliflower, beans, and moreWhy the way you cut vegetables affects the tasteHow to layer flavor using herbs, smoke, bay leaves, and spicesThe biggest mistakes home cooks make (and how to fix them)Behind the Scenes of Chopped, Beat Bobby Flay & Iron ChefWhat a 1-hour episode actually takes to filmThe mental focus needed to cook under extreme pressureHow those experiences shaped his confidence and craftShifting to a Plant-Based LifeHow a documentary changed everything for his familyHis emotional reaction to learning about animal agricultureWhy chefs need to question the traditions they inheritedHelping Restaurants Modernize Plant-Forward MenusWhy many kitchens misunderstand vegan dinersHow he consults with hotels and restaurants to develop flavor-forward dishesThe falafel lesson every chef needs to knowWhy hospitality must improve for plant-based guestsChef Ed and his wife have created a vibrant online community where members learn plant-based cooking, explore global flavors, and share their stories. As he says, a “rich life” is about family, culture, and connection—not money.Connect with Chef Ed and Jane Harris at The Rich Life. Or on Instagram @ChefedharrisSubscribe & Review:If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠veganatanyage.com⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

Chef and James Beard–nominated baker Kareem “Mr. Bake” Queeman joins Jaymee to share the story behind his iconic banana pudding and the Harlem roots that shaped his nostalgic, heartfelt desserts. He opens up about using baking as both therapy and storytelling, and what it meant to make history as the first Black man nominated in the Pastry Chef/Baker category. Next Kareem reflects on his Food Network journey, from sharing his story on Dig In With to competing on Beat Bobby Flay. Plus the lessons, laughs, and dance breaks along the way. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Kareem Queemen on Instagram: HERE Learn More about Dig in With : HERE Hosted on Acast. See acast.com/privacy for more information.

Episode 310 features The Barbeque Princess, Leslie Roark Scott who is from a family with an important deep-rooted barbecue history and Jim Leeke the author of Big Loosh: The Unruly Life of Umpire Ron Luciano Leslie Roark Scott is known as The Barbeque Princess.  She is the owner and pitmaster of Ubons Restaurant in Yazoo City, MS, and is the chief pitmaster of Ubons Competition BBQ Team. Leslie was a featured chef at the James Beard House and she and her crew can be seen on the Food Network shows Chopped, SmokeMasters, Beat Bobby Flay, BBQ USA, as well as BBQ Pitmasters and Smoked. The Ubons competition team has won titles across the country including the Houston Live Stock and Rodeo BBQ, Memphis in May, and The Jack Daniels World Championships. Jim Leeke is a journalist, copywriter, and author.  His latest book is Big Loosh: The Unruly Life of Umpire Ron Luciano.  Big Loosh is the biography of Ron Luciano, an outsized figure who was a Major League Baseball umpire in the 1970s, worked in broadcasting, published five books, and became a personality off the field—yet whose upbeat public face was at odds with his private struggle with depression.  Jim is a winner of the SABR Larry Ritter award for his book, From the Dugouts to the Trenches:  Baseball During the Great War. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Scott Conant has been working in restaurants for 40 years, since he was an eager 15-year-old teen in Waterbury, Connecticut. Since then he has opened restaurants in New York City, Miami, Las Vegas, Toronto, and elsewhere, as well as a new restaurant in the Bahamas at the Baha Mar resort slated to open later this fall. His restaurant L'Impero won the James Beard Foundation Restaurant & Chef Award for best new restaurant for 2003 and Conant has been moving forward ever since. His Scarpetto concept launched in 2008 and is still going strong with seven locations, although Conant is no longer involved. He does have Cellaio Steak in New York and The Americano in Atlanta as well as the forthcoming Leola at Baha Mar. And of course he's also a celebrity chef, currently hosting "House of Knives" on the Food Network and also making numerous appearances on "Chopped" and "Beat Bobby Flay."He recently sat down with Menu Talk co-hosts Pat Cobe and Bret Thorn and discussed his latest projects as well as the inspiration behind them.

Celebrity Chef Jay Ducote is coming to Fargo for a special dinner he has planned at Rosewild. There is a meet & greet before you dig into a cajun meal featuring some of Chef Jay's favorites. Hear about his humble beginnings as a tailgater who enjoyed cooking to his appearance on Beat Bobby Flay! Chef Jay is also no stranger to Fargo, ND having been a judge at the 2025 Drekker Hot Dish Festival. Get your tickets to the 5pm or 7pm seating by clicking on the link below! https://jasperfargo.com/events/chef-jay-ducote-brings-louisiana-cajun-flavor-to-rosewild/See omnystudio.com/listener for privacy information.

Justin Timberlake BioSnap a weekly updated Biography.Justin Timberlake remains in the global spotlight this week, making headlines for both exhilarating performances and behind-the-scenes drama. Fresh off headlining Lollapalooza Paris on July 20, Timberlake's name was trending across social media and entertainment outlets as fans and critics alike dissected his high-energy set and career longevity, with the tour's extension reflecting sustained demand and introspection about his musical evolution, according to Mabumbe. His Instagram post thanking Paris and referencing “the greatest” further fueled speculation about which artists or influences he was alluding to, a classic Timberlake move that keeps his fanbase buzzing.Just days earlier, Romania Insider announced Timberlake's upcoming debut at Electric Castle 2025, set for July 16-20 at Bánffy Castle near Cluj-Napoca, marking his first-ever show in Romania and promising a set list spanning his entire catalog. Festival organizers are billing this as an “illustrious career journey,” teasing performances of both classic hits and fresh tracks off his latest album Everything I Thought It Was, stoking considerable excitement in Eastern Europe.But it's not all smooth sailing for the pop superstar. On July 16, fans at England's Lytham Festival witnessed a very human moment as Timberlake, reportedly frustrated by severe sound issues, was captured on video “raging” at his crew. Parade and Kiss 95.1 confirm that the audio cut out mid-performance during his infamous breakup anthem Cry Me a River, prompting Timberlake to yell and gesture angrily at stage staff—behavior some critics labeled unprofessional, while defenders called it understandable in the heat of live performance. The TikTok video went viral, sparking debate on X about his professionalism and even touching off speculation about cosmic justice given the song's rumored connections to Britney Spears.Amid the touring, Timberlake has also quietly closed a major business chapter. GolfWRX reveals he sold his Mirimichi Golf Course in Memphis for $500,000, a massive loss considering his group's $16 million in renovations since their 2007 purchase. While this was a financial flop, the move is seen by some as partly philanthropic, benefiting Memphis's local economy and golf community.Adding a hint of Broadway buzz, Food Network's Bobby Flay told The Tonight Show he's eager to recruit Timberlake as the lead for an upcoming Beat Bobby Flay musical, playfully noting Timberlake “hasn't won a Tony yet” and suggesting the performer could shine on the New York stage—though this remains pure wishful thinking from Flay for now.Finally, Timberlake's upcoming show in Tbilisi, Georgia, is generating political heat, as OCCRP details a petition urging him to speak out against the country's alleged government crackdowns. Over 2000 Georgian fans and activists have signed the appeal, insisting Timberlake should not allow his concert to be used as de facto propaganda by the ruling party. Timberlake himself has yet to publicly respond.All told, these past few days have underscored Timberlake's enduring star power, the growing complexity around celebrity activism, and his capacity to capture the world's attention both on and off stage.Get the best deals https://amzn.to/3ODvOta

This week, we're joined by Chef Lamar Moore -- a celebrated chef and culinary innovator, known for winning Vegas Chef Prizefight and for memorable showdowns on Beat Bobby Flay and Chopped, as well as Bravo's Welcome to Waverly. He's cooked for Barack and Michelle Obama, fed the Chicago Bears, and coordinated menus for Super Bowls and NBA Finals. His latest venture is etc. (Experience, Taste, Cocktails) -- a bold new dining concept in the South Loop, where he blends elevated Southern cuisine with an intimate bar experience. In the studio, Lamar shares insider tips on making next-level grits, recounts the wild ride of Vegas during COVID as he worked at Bugsy & Meyer's, reflects on the Waverly social experiment, and so much more.

Send us a textThe Grocery List Show, hosted by Top Chef contender Chrissy Camba, explores five different international grocery stores and the communities they serve, ending in a shared meal with a home cooked family recipe. Director Emily Strong and host Chrissy Camba join Ange to discuss their favorite aisles in the grocery store, learning to cook from our grandmothers, and the magic of international grocery stores as cultural gathering spaces.Watch The Grocery List Show RIGHT NOW on PBS!Follow The Grocery List Show on IGFollow director Emily Strong on IGFollow host/chef Chrissy Camba on IGSupport the showThanks for listening and for your support! We couldn't have won Best of the Bay Best Podcast in 2022 , 2023 , and 2024 without you! -- Fight fascism. Shop small. Use cash. -- Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram & Facebook Listen every Tuesday at 9 - 10 am on BFF.FM

This episode was recorded live before an audienceThe ConversationThe Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. The Inside TrackThe Guys talk to Alex about the not-so-secret sauce that makes “Chopped”  so enjoyable for the judges, guests and audience.“It's the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks!  I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025BioAlex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay. Alex is also the author of several cookbooks including Italian American Forever released in 2024.InfoAlex's most recent cookbookItalian American ForeverAlex's sitehttps://alexguarnaschelli.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ 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

The ConversationThe Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott's origin story, what it's like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it's all about soul.The Inside TrackThe Guys have enjoyed Scott's cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in 2005. Scott has uttered Mark's favorite line spoken on television. (It was directed at one of their former chefs. You'll want to hear it!)Scott explains what has guided him throughout his life and advises young chefs to do the same.“When I identify bullshit, I walk away from it. I think that's been really difficult for me at certain times in my career. It's always served me in the end because I only choose the things that I love to do, but I do it with full commitment, with no expectation of result except the love and the passion that I have for it,” Scott Conant on The Restaurant Guys LIVE 2025BioScott opened L'Impero in NYC. Following L'Impero, Scott went on to open Alto. Scott left L'Impero and Alto in 2007 and, in 2008, launched Scarpetta in Manhattan. Later, Cellaio in Monticello, NY then The Americano in  Atlanta, GA.Scott is known as a judge on Chopped for over a decade and frequent co-host on Beat Bobby Flay. His newest show, House of Knives, debuted in 2025. In addition, Scott has made frequent guest appearances on The Today Show, Rachael Ray Show, and Good Morning America, and others.    Scott's most recent cookbook is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.He is opening up several new eateries and launching a consumer products line in 2025. ​LinksHouse of Knives on Food NetworkThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe 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

Celebrity Chef Katie Chin is an award-winning cookbook author, caterer, and Culinary Ambassador to the National Pediatric Cancer Foundation. The daughter of restaurateur Leeann Chin, Katie grew up in the kitchen before beginning a successful career in film and television marketing—eventually returning to her culinary roots. She co-hosted the PBS series Double Happiness with her mother and has authored five cookbooks, including Everyday Thai Cooking and Katie Chin's Global Family Cookbook. Her work has been featured in Forbes, O Magazine, Bon Appétit, and The Wall Street Journal. Katie has appeared on The Kelly Clarkson Show, Today, Live with Kelly & Mark, and as a chef or judge on Chopped, Cutthroat Kitchen, Beat Bobby Flay, and Iron Chef America. In 2013, she was a featured chef at the White House Easter Egg Roll under the Obama administration.

When Life Throws You Crumbs, Start a Baking Revolution with Chef Alina  What if the worst day of your life held the recipe for your greatest purpose? This week on Look for the Good, we sit down with celebrated chef, culinary innovator, and TV personality Chef Alina, whose life took a dramatic turn after a difficult diagnosis. But instead of letting it stop her, she turned it into fuel for a brand-new passion—helping thousands embrace flavorful, joy-filled eating even with dietary restrictions. Known for the successful chef behind the Sweet Kitchen, unforgettable food, and appearances on Chopped and Beat Bobby Flay, Chef Alina shares how she found the good buried in unexpected places. Even though she never worked in a bakery before, she started a revolution of followers teaching them how to make delicious gluten free baked goods so they could still feel a part of life's culinary traditions and celebrations!   You'll laugh, you'll get hungry, and you'll leave inspired by the heartwarming advice from her indomitable grandmother and you'll leave with Alina's secret recipe for happiness! Don't miss this deliciously uplifting episode airing 4/7/25 at 5am & 5pm ET. BIO: Chef Alina (Eisenhauer) Bufton is a celebrated chef, entrepreneur, and culinary innovator with a passion for empowering others through food. Many in our community know her as the former owner of Sweet Kitchen & Bar, a beloved Worcester bakery and restaurant known for its award-winning desserts and creative cuisine. After closing Sweet in 2017, Alina transitioned into restaurant and bakery consulting, sharing her expertise with businesses across the country. Driven by her love for teaching and a desire to help people enjoy incredible food regardless of dietary restrictions, Alina launched ChefAlina.com, an online platform dedicated to gluten-free baking and cooking. In under three years, she has transformed her business into a thriving company, proving that passion, adaptability and innovation can create extraordinary success. JOIN her Facebook group where you can find a fabulous variety of delicious gluten free baking recipes here:  https://www.facebook.com/groups/508594380771830 Want to find out when the next incredible episode of Look for the Good is dropping? Sign up for the Look for the Good Podcast Chat weekly newsletter to get behind the scenes insights, special tips, and insider only offers. Click HERE to sign up today! Learn More about Carrie here: https://carrierowan.com/

Episode 274: Chef Brother Luck - Resilience, Redemption, and Redefining SuccessDive deep into the incredible journey of Chef Brother Luck, a celebrated culinary figure in Colorado Springs and beyond. In this raw and vulnerable conversation, Brother shares his path from a challenging youth in California, finding mentorship in Phoenix vocational programs, to becoming a nationally recognized chef competing on shows like Top Chef and Beat Bobby Flay. But beneath the accolades lies a powerful story of struggle. Brother opens up about:• The impact of losing his father and finding positive male role models.• Overcoming a difficult past and avoiding negative influences.• His competitive drive honed through high school cooking competitions.• The hidden mental health battle that led him to secretly leave Top Chef Kentucky after a suicide attempt.• His powerful realization: "Your story is not meant for you."• His journey into sobriety, the challenges and clarity it brought, and normalizing non-alcoholic options in the hospitality industry.• Leadership philosophy: Focusing on mentorship, employee well-being, and building trust.• His creative evolution, including his passion for DJing and combining music with food.• His perspective on the growing Colorado Springs food scene and the importance of community.• His book: "Life is Hard, but there is hope."This episode is a must-listen for aspiring chefs, entrepreneurs, anyone facing adversity, and those passionate about mental health awareness and the Colorado Springs community.Find Chef Brother Luck:Instagram/Facebook: @chefbrotherluckWebsite: https://www.chefbrotherluck.com/Restaurants: Four by Brother Luck, 1118 N Tejon St (Tapas Bar)Book: "Life is Hard, but there is hope" (Amazon, Audible, Spotify Premium)Connect with COS Business Podcast:https://www.instagram.com/cos.bizpodcast/https://www.tiktok.com/@cos.bizpodcastListen on Spotify: https://open.spotify.com/show/1jSQ8OQSi0rprCcxTGx0KB?si=hpkxA-nkQOWSs6uBf7dYbgSupport Our Sponsors:Local Sponsors:Planet Duct: Your go-to cleaning service in Colorado Springs. https://www.planetduct.com/ Pinnacle Advanced Primary Care: Hassle-free healthcare. https://www.pinnacleapc.com Franchise Succeed: Elevate your business through franchising. https://www.franchisesucceed.com Epoch Eyewear: Timeless Quality, Modern Edge. https://epocheyewear.com/ HomeDay : https://gethomeday.com/ Exponential Impact: https://www.exponentialimpact.com/ Fast Signs: https://www.fastsigns.com/ Cars Helping Charities: https://carshelpingcharities.org/ Celebrity DJ: https://celebrity-dj.com/ Storybook Destinations - https://www.storybookdestinations.com/ Dream Accounting - https://dreamaccountingsolutions.com/ Awesome Home Services - https://www.awesomeservice.com/ Michael Schoening Legal Shield - http://MSchoening.legalshieldassociat...Reveal Med Spa - https://revealmedspas.com/#BrotherLuck #TopChef #ColoradoSprings #ChefLife #MentalHealthAwareness #Sobriety #Entrepreneurship #Resilience #Foodie #COSBusinessPodcast #Hospitality

The ConversationThe Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals. The Inside TrackThe Guys got acquainted with Rocco's cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific.  ”Art is when craft and point of view intersect. You have to have a point of view to become an artist. When you can elevate your craft plus a point of view into something that you remember 30 years later, that's a pretty good life moment,” Rocco DiSpirito on The Restaurant Guys LIVE! 2025BioRocco DiSpirito is an Italian-American chef, television personality, and author of 15 cookbooks. At the age of sixteen Rocco began his formal studies at the Culinary Institute of America and trained in Europe. He returned to the states to work at Lespinasse; the restaurant received four stars from the New York Times.At 31, Rocco subsequently opened two Manhattan restaurants. Union Pacific was the first, and shot Rocco to fame. He also opened Rocco's which was  the subject of a reality series called “The Restaurant”, featuring his mother Nicolina making her famous meatballs.He has appeared on Good Morning America, The Oprah Winfrey Show, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and was the first chef to compete on ABC's Dancing with the Stars.Rocco is frequently on Food Network's Chopped, Guy's Grocery Games, Beat Bobby Flay and now Tournament of Champions.He is the author of 15 cookbooks including three New York Times bestsellers. He received the James Beard Award for his first cookbook, Flavor.InfoRocco's bookshttps://www.roccodispirito.com/cookbooksTournament of Champions on Food NetworkCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. 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 is a Vintage Selection from 2005The BanterThe Guys answer a listener's question about foie gras and give a major beer manufacturer some advice.The ConversationThe Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside TrackThe Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott's heritage and inspiration for his interpretation of Italian cuisine.“I think it's important to understand the emotion behind Italian food at the same time. It's the honesty of the cuisine, the integrity of the cuisine, and the soulfulness of the product and the extraction of flavor. So, those are the catchphrases that I try to live by,” Scott Conant on The Restaurant Guys Podcast 2005BioWhile at the Culinary Institute of America, Scott interned at the restaurant San Domenico in NYC.In September 2002, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004.Following L'Impero, Scott opened Alto. After leaving those he opened Scarpetta (Manhattan, 2008), Cellaio (Monticello, 2018) and then The Americano (Atlanta, 2022).Since 2007 he has been a judge on numerous cooking shows such as Chopped and Beat Bobby Flay. His newest Food Network competition show, House of Knives, debuts March 2025. He is the author of four cookbooks.LinksHouse of Knives on Food Networkhttps://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-networkScott Conanthttps://www.scottconant.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. 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

On this episode, Ragnar speaks with Chef Jay Reifel, the NYC-based author, Michelin star trained chef, and CHOPPED and Beat Bobby Flay alum. Jay discusses his book History of the World in Ten Dinners, which combines his love for history and food. The book spans 2,000 years with 100 recipes, highlighting significant historical eras from ancient Rome to the US. Jay shares insights on how he reconstructed historical recipes, the importance of food in different cultures, and the sophistication of ancient cuisines. Tune in to learn about the culinary journey through time and how historical food practices influence modern cooking, plus insights on writing a creative cookbook. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Get tix to our livestream tomorrow Thursday 1/23 @ 6pm PST! https://www.moment.co/stiffsocks Support the pod and get so much extra content for $5/month at https://www.patreon.com/stiffsockspod Bonus eps also available on Apple Podcasts! https://www.apple.co/socks

Join us on What's Your Shine? The Happy Podcast for an inspiring conversation with Carla Pellegrino, a world-renowned executive chef, restaurateur, and alum of Top Chef. Carla is one of House of Shine's 2025 Women Who Shine honorees and will be celebrated at our Peace.Love.Shine. Annual Fundraiser: A Galentine's Event on February 13, 2025. This special evening will honor extraordinary women who inspire others through their impactful stories and contributions. From her roots in Brazil and Italy to becoming a celebrated culinary artist in the U.S., Carla's journey is one of resilience, tradition, and passion. As a chef who has competed on Top Chef and Beat Bobby Flay, Carla shares her unique perspective on leading in a male-dominated industry while staying true to her roots. She also discusses how food has always been a way to bring people together, create memories, and build connections. Carla opens up about her philosophy of cooking with simplicity and love, the spiritual journey that helped her overcome personal and professional challenges, and her commitment to empowering the next generation of women chefs. Key Topics: Carla's rise from humble beginnings to international culinary fame Behind the scenes of Top Chef and Beat Bobby Flay The power of tradition and simplicity in culinary artistry Lessons on leadership and respect in the restaurant industry How Carla's spiritual journey helped her rebuild her life and career Celebrate with Carla in person! Join us at the Peace.Love.Shine. Annual Fundraiser: A Galentine's Event on February 13, 2025, for a night of connection, inspiration, and celebration. Register for Peace.Love.Shine. Annual Fundraiser Connect with House of Shine  Connect with Chef Carla Pellegrino  Connect with Teatro Bistro 

Tamron Hall and Lish Steiling join us to discuss their book “A Confident Cook,” where they share empowerment and excitement with those who are just beginning to cook. This book is packed with scrumptious recipes as well as cocktails and mocktails. Throughout, Lish and Tamron chat, teach, learn, and inspire you to keep it going in the kitchen. Tamron Hall is an Emmy Award-winning television host and executive producer of the syndicated talk show, "Tamron Hall," a best-selling author, and a self-taught cook. Born and raised in Texas, Tamron had her culinary senses ignited at an early age by her grandfather, BBQ pitmaster Louis Mitchell, and their bond developed around food. She has guest judged on the Food Network's “Beat Bobby Flay” and “Emeril Live,” and she's a longtime supporter and participant of leading culinary events such as the James Beard Awards, Food & Wine Classic, and New York City Wine & Food Festival. Lish Steiling is a chef, food stylist, recipe writer, and James Beard-Award and Emmy Award-winning culinary producer. She is a co-founder of the brand The Taste Curators and is a regular chef on Epicurious's YouTube channel. Lish was also a champion on Food Network's “Chopped.” She has worked for and contributed to the Today show, Food Network, The New York Times, the Tamron Hall show, Vanity Fair, and the Kitchn, among others. Visit http://youtube.com/TalksAtGoogle/ to watch the video.

Bobby Flay has competed in more than 700 TV cooking challenges and written a dozen cookbooks. But at heart, he still thinks of himself as a restaurant chef. In his new book, Chapter One, Bobby looks back on his career, from dropping out of high school and working as a busboy in New York City, to opening his first restaurants in the ‘90s, to competing on Iron Chef and Beat Bobby Flay. We discuss how he got to where he is today, including the key to his longevity and how he deals with losing — on TV and in life.We are giving away one copy of Chapter One! To enter to win a copy, all you have to do is sign up for our newsletter by November 18. If you're already signed up, then you're already entered to win. Open to US and Canada addresses only. Sign up now at sporkful.com/newsletter.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Nora Ritchie, Jared O'Connell, and Giulia Leo. Publishing by Shantel Holder and transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

For as long as she can remember, Katie Lee Biegel has loved cooking. In fact, she can even recall the exact moment that ignited her passion - her grandma teaching her how to bake biscuits. Since then, Katie has transformed her love for cooking into a thriving career as a multi-hyphenate celebrity chef, cookbook author, and business woman as the co-founder of Kind of Wild Wines. You might recognize her from your TV screens on Saturday mornings as a host on The Kitchen, or perhaps as a judge on Beat Bobby Flay. In today's episode, Katie tackles the seemingly impossible task of finding balance in the kitchen, showing us how to indulge while still eating healthy. From her go-to healthy halloween treats, to sneaking veggies into your kids diets, to her must-have Thanksgiving recipes, you'll be sure to regain some new found motivation in the kitchen! Mentioned in the episode:Katie Lee Biegel WebsiteAll on the Table with Katie Lee Biegel (Podcast)It's Not Complicated: Simple Recipes for Every Day by Katie Lee BiegelThe Comfort Table by Katie Lee BiegelThe Comfort Table: Recipes for Everyday Occasions by Katie Lee BiegelEndless Summer Cookbook by Katie Lee BiegelKind of Wild WinesThe Commerce Inn RestaurantVia Carota RestaurantI Sodi NYC RestaurantBallato's NYC RestaurantDin Tai Fung RestaurantMimi Cheng's RestaurantSummerill & Bishop LinensCrate and BarrelPottery BarnMachine Washable PlacematsGold Glitter PaintJudith Desirée FacialistJulie Hussey EyebrowsRevlon Illuminance Serum TintYSE Beauty The Problem Solver Brightening TreatmentYSE Beauty Skin Glow SPF PrimerYSE Beauty Morning Cocktail Vitamin C SerumYSE Beauty Like a Gloss Hydrating Lip MaskOlga Dies Dreaming: A Novel by Xochitl GonzalezVisit Ulta Beauty in-store or online at UltaBeauty.com and use code LIPSTICK at checkout for 20% off your Kenra Professional purchase.Head over to tryarmra.com/LIPSTICK or enter the code LIPSTICK at checkout to get 15% off your first order.For a limited time, Boka is offering listeners 15% off its best-selling toothpastes on Amazon and boka.com with code BOKALIPSTICK.La Croix is available nationwide and you can find a list of retailers on www.LaCroixwater.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 260 features Mark Anderson, one half of the Grill Dad's discussing all things barbecue and grilling while Doug Scheiding joins us for additional "grilling" and Doug Kurkul discusses his latest book, It's a Beautiful Day for Baseball which explores the game and players from the 1960's. Mark Anderson is one half of the Grill Dad's.  He previously joined us on episode 143 with the other Grill Dad, Ryan Fey.  This time he is flying solo and he provides an update on the exciting things the Grill Dads have been up to as well as discussing many other grilling related items.  They have made numerous television appearances, including Guy's Big Project, hosted by Guy Fieri and they starred in the primetime shows, The Grill Dads and Comfort Food Tour on the Food Network.  They have also appeared on Beat Bobby Flay, The Wendy Williams Show, The Today Show, and the Howard Stern Wrap-Up Show.  They are also the authors of the cookbook, The Best Grilling Cookbook Ever Written By Two Idiots.  Doug Scheiding adds his own special flair as we enjoy a grill filled discussion. Doug Kurkul has a day job, but it is his role as author that brings him to us as he discusses his latest tome, It's a Beautiful Day for Baseball which explores the game and players from the 1960's.  The following fdescription taken from the book says it best.  "Doug brings this memorable era to life, drawing on contemporary news accounts, player memoirs, as well as recent interviews with dozens of former players. The book provides an informative and amusing inside look at what it was like to be a major league ballplayer in the Sixties, making It's a Beautiful Day for Baseball the definitive 21st Century book on 1960s baseball.  Doug is a member of the Society for American Baseball Research.  In 2009, as CEO of the Reno-Sparks Chamber of Commerce, he collaborated with Pacific Coast League President, Branch Rickey III and Aces manager Brett Butler to welcome the Reno Aces as the PCL's newest team. We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq 

The BanterThe Guys discuss the most sought-after restaurant in France which is probably not what you think.The ConversationThe Restaurant Guys are thrilled to meet soul food royalty Melba Wilson.  Melba recounts her childhood centered around food and frugality which is what led her to where she is today. She brought gospel brunch to Windows on the World and helped revitalize a Harlem neighborhood by bringing folks together over home cooking at her restaurant Melba's. There may be a Melba's coming closer to you. Find out where!The Inside TrackThe Guys knew Melba was a go-getter, but they were not expecting such a powerhouse! They were so taken with her they decided to attend her gospel brunch shortly after this conversation. “Well, I look at my story truly as the American dream. That's my life story. I'm someone who was born, bred and buttered, right here in the village of Harlem that had a dream,” Melba Wilson 2024 on The Restaurant Guys PodcastBioAfter some experience at her aunt Sylvia's restaurant, the iconic Sylvia's, she struck out on her own in Harlem serving soul food to big wigs and regular folks. She created gospel brunch on Sundays first at Windows on the World then at her own place, Melba's, which she opened in 2005. She appeared on the Food Network shows Beat Bobby Flay, Worst Cooks in America, and Throwdown! with Bobby FlayHer book is Melba's American Comfort: 100 Recipes From My Heart to Your Kitchen InfoMelba's Restauranthttps://www.melbasrestaurant.com/Le Grande Buffet in Narbonne, Francehttps://www.lesgrandsbuffets.com/enBoulom (Paris Buffet Restaurant)https://www.boulom.net/Reach out to The Restaurant GuysOur 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/restaurantguys**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

Okema T. Moore is an Emmy Nominated PGA producer and rising director. She's created unscripted and branded content for Lifetime, Netflix, and Disney/Marvel, including: Beat Bobby Flay and The Kitchen on Food Network, Oprah's Color of Care, Founding In Color on Peacock, and Nomad with Carlton McCoy on CNN. Most recently, she developed and produced Down in the Valley for STARZ, and was lead producer on Chocolate with Sprinkles for the AFI's Directing Workshop for Women, which won the HBO award at the American Black Film Festival.Okema was a Directing Fellow for Minorities In Film's Branded Lab, a semi-finalist for The Blackhouse Producer's Lab, a 2nd rounder for the Sundance Producer's Track, and a fellow for both the Stowe Story and the Black Magic Creative Producers Labs. She was a finalist for the PANO production microgrant, received a writing fellowship to create her first TV Pilot with Writer's Boot Camp & Women Going Places. And her short script had a live staged reading at the Essence Film Festival in 2024.Okema proudly serves on the board of New York Women in Film & TV and The Black TV & Film Collective. She is committed to lifting while she climbs, building up women, queer, IPOC, Caribbean and Black creatives.She also happens to be a very fine actress.www.moorethanenuff.com

Are you tired of the superficial wellness trends and looking for genuine insights into living a meaningful life? In this SuperLife episode, I am joined by Candice Kumai as she opens up about her journey through the wellness industry, sharing raw and honest reflections on finding inner peace amidst societal pressures.   We discuss her journey through the culinary world, modeling and her cultural heritage. We also dive into Nagasaki bombing survivors, global inequality, the role of media figures in promoting social responsibility, and the importance of choosing meaningful work over fame.    Candice Kumai is a culinary and wellness pioneer, named "The Golden Girl of Wellness" by ELLE and Forbes. A French-trained chef, former model, and 14-time award-winning writer, she has contributed to major publications like Vogue, TODAY Show, and Forbes. Candice is a Top Chef alumna and has appeared as a judge on Iron Chef America and Beat Bobby Flay. She directs, writes, hosts, and produces her own shows and documentaries through her production company, Kirei Media, and hosts the popular podcast Wabi Sabi. Candice has authored seven books, including the bestseller "Spirited," and dedicates much of her time to non-profit work in animal rescue and helping the hungry.    What we discuss:  (06:20) Building Resilience in Life and Career (12:31) Navigating Vision, Surrender, and Career (17:25) Exploring Heritage and Wellness Journeys (30:25) Empowering Women and Social Responsibility (42:32) Navigating Personal Growth and Relationships (55:35) Creating a Path Towards Global Change   Don't forget:   You can order now by heading to darinolien.com/fatal-conveniences-book or order now on Amazon.   Thank you to our sponsors: Bite: Go to trybite.com/DARIN20 or use code DARIN20 for 20% off your first order. Vivo Barefoot: Get 20% off your first Vivobarefoot order with DARIN20 at www.vivobarefoot.com Redmond Salt: Go to redmond.life and use code DARIN for 15% off.   Find more from Darin: Website: https://darinolien.com/ Instagram: https://www.instagram.com/Darinolien/ Book: https://darinolien.com/fatal-conveniences-book/ Down to Earth: https://darinolien.com/down-to-earth/   Find more from Candice Kumai Website: https://candicekumai.com/  Podcast: Wabi Sabi  Instagram: @candicekumai

When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined that their friendship would lead to endless kitchen adventures filled with laughs, learning, and even tears of pure joy. In A Confident Cook, they share that same empowerment and excitement with those who are just starting to cook. Learn how to select the tools you need (and skip the ones you don't!); how to stock your pantry; and how to cook for one, two, or a whole group. Scrumptious recipes include Baked French Toast with Berries for a crowd, Crispy Fried Chicken, Harissa Roasted Carrots with Queso Fresco, Chai Spiced Pudding, and cocktails and mocktails such as “Not Tonight, Satan.” Get the Book HERE: https://www.aconfidentcook.com “Lucky Tamron to have a gifted teacher like Lish to guide her! This is a perfect first cookbook for anyone who wants to have more confidence in the kitchen. -- Giada De Laurentiis” “Lish and Tamron's passion for cooking and sharing meals with family and friends comes crashing through the pages of this playful compendium of simple, delicious recipes and techniques. The book is chatty and personal with very clear directions on how to really set up your kitchen and become a confident cook. With irresistible recipes like Big Citrus Dutch Baby with Ice Cream Sauce for brunch and Chicken Thighs with Dates and Olives for dinner, I am in—you need this book!” --Suzanne Goin “Get ready for a culinary adventure like no other! A Confident Cook is not your average recipe collection—it's a conversation between friends. Join Lish and Tamron as they deliver simple and tasty twists on your favorite dishes, from classics to weeknight essentials. Get ready to explore a whole new world of deliciousness!” --Carla Hall “A Confident Cook is what happens when two genuine pros collaborate—in this case, a seasoned chef and an acclaimed host/interviewer. Together, Tamron and Lish get at the very heart and soul of cooking, why it matters, how it connects us, and how truly satisfying it can be when done with patience and love. Theirs is a friendship worth celebrating!” --Gail Simmons “Tamron and Lish's cookbook proves that food has the power to connect people together and they invite you along to share in that gift. This book has everything – from how to build your pantry, the gadgets you really do need, cooking basics like eggs and bacon perfectly, how to make risotto as well as delicious recipes like grilled cheese and crispy fried chicken. You can feel the love that Tamron and Lish have for their family and friends by the care and details they put into these recipes and the best part is that they want to share it with us, too!” ABOUT THE AUTHORS: Tamron Hall is an Emmy Award-winning television host and executive producer of the syndicated talk show, Tamron Hall; a best-selling author; a self-taught cook; and a mother. Born and raised in Texas, Tamron's had her culinary senses ignited at an early age by her grandfather, Louis Mitchell, a BBQ pitmaster, and the bond they developed around food. She has guest judged on the Food Network's “Beat Bobby Flay” and “Emeril Live,” and she's a longtime supporter and participant of leading culinary events such as the James Beard Awards, Food & Wine Classic, and New York City Wine & Food Festival. Off air, Tamron enjoys cooking at home with friends and family gathered around the table. Lish Steiling is a chef, food stylist, recipe writer, and James Beard-Award and Emmy Award-winning culinary producer. She is a co-founder of the brand The Taste Curators and is a regular chef on Epicurious's YouTube channel. Lish was also a champion on Food Network's Chopped. She has worked for and contributed to the Today show, Food Network, the New York Times, the Tamron Hall show, Vanity Fair, Giadzy, and the Kitchn, among others. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Cooking classes, popular for many years, have seen a renaissance of late, likely a result of the pandemic lockdowns making people realize a) how much they enjoy cooking, and b) how much they don't know about cooking. USA Rice's celebrated celebrity chef and consultant Hari Cameron, fresh off his appearance on “Beat Bobby Flay,” hosted a Rice Cooking Class at his demonstration kitchen in Rehoboth Beach, DE. He sat down with Michael after the class to talk about it all. That plus Michael and Lesley on gourmet hot dogs, rice wine vinegar, and nachos. @Hari_Cameron on X @HariCam on Instagram www.thechefstablede.com With special guest: Hari Cameron, Chef, The Chef's Table Hosted by: Michael Klein and Lesley Dixon

Send us a Text Message.Brenda Popritkin engages in a deep conversation with acclaimed Miami chef Pablo Zitzmann, known for his Coral Gables restaurants No Name Chinese and Zitz Sum. Explore Chef Zitzmann's fascinating journey from his German-Mexican roots in Bogotá, Colombia, through his culinary adventures across Asia, to reaching his goals within the Miami food scene. Discussing his vision, achievements, and the impact of COVID-19, Zitzmann opens up about his accolades, including the MICHELIN Guide's Bib Gourmand, a James Beard Foundation nomination, and his experience on 'Beat Bobby Flay.' Don't miss this engaging and personal glimpse into the life of one of Miami's top chefs, plus get the EXCLUSIVE scoop on Zitzmann's upcoming projects. Hungry for more? Let's go! LISTEN here:AppleSpotifyiHeartradioAmazon MusicAudibleVISIT me on my other platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two? Want to sponsor the upcoming 2024 Palette Awards?Message me at thewhetpalette@gmail.com.Thank you for listening. As always, from my “palette”  to yours,Cheers!Brenda PopritkinSupport the Show. Support the Show.

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called ⁠"Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,⁠” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called⁠ The Diwali Menu on Food Network Digital⁠ and appeared as a guest judge on the network's competition series, ⁠Money Hungry⁠.  A TEDx speaker and chef at the ⁠Institute of Culinary Education⁠, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the ⁠TODAY Show⁠, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in ⁠Forbes⁠. She was also featured in ⁠Huffington Post⁠, People, Women's Health, ⁠Thrive Global⁠, Mashable, Epicurious, ⁠Bon Appetit⁠ and more. enjoy!!

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called The Diwali Menu on Food Network Digital and appeared as a guest judge on the network's competition series, Money Hungry.  A TEDx speaker and chef at the Institute of Culinary Education, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the TODAY Show, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in Forbes. She was also featured in Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit and more.

She's known for her joyous personality, passion for ethical sourcing and advocacy for small farmers. Duskie Estes has been a leader in the farm-to-table movement for decades. She is also no stranger to television. Estes has competed on two seasons of Food Network's Next Iron Chef, appeared on an episode of Beat Bobby Flay, and judged on Guy's Grocery Games. She and her husband, John Stewart, have been featured on Food Network's Diners, Drive-ins & Dives as well as numerous PBS shows. I invite you to drink in the episode with the infectious Duskie Estes. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

She's known for her joyous personality, passion for ethical sourcing and advocacy for small farmers. Duskie Estes has been a leader in the farm-to-table movement for decades. She is also no stranger to television. Estes has competed on two seasons of Food Network's Next Iron Chef, appeared on an episode of Beat Bobby Flay, and judged on Guy's Grocery Games. She and her husband, John Stewart, have been featured on Food Network's Diners, Drive-ins & Dives as well as numerous PBS shows. I invite you to drink in the episode with the infectious Duskie Estes.

Send us a Text Message.Experience an inspiring culinary adventure with Tampa's very own Chef Rosana Rivera, as she takes us through her remarkable journey from corporate sales to owning renowned restaurants. Discover how her Puerto Rican heritage and passion for cooking led her to a successful appearance on national TV with Bobby Flay, and how this life-changing experience propelled her career. We also reveal some unique Father's Day grilling ideas, including a mouth-watering smoked chicken dish and a coffee-encrusted two-pound ribeye, along with a fascinating dive into the culinary uses of the exotic tropical fruit lychee.Hear firsthand how Chef Rosana transitioned from informal family catering to a formal culinary education, providing rich insights into the dynamics of working alongside her husband, Ricardo. The excitement of competing on a Food Network show and the meticulous casting process offer a behind-the-scenes glimpse into their professional Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Stop Wasting Your WineSip and smile along with hosts Aaron, Colin, and Joel as they explore the world of wine!Listen on: Apple Podcasts SpotifySupport the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

You have got to meet Chef Palak Patel. In the food world, she has done it all - classically trained chef, restaurateur. Culinary instructor, private chef. You might have seen her on TV, whether it was winning Food Network's Chopped , Beat Bobby Flay or as a finalist on Food Network Star season 14. She's done other shows, TV news appearances, like the TODAY show, even showcasing Diwali celebratory dishes on Food Network. And not to mention publications including Forbes, Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit, Los Angeles Times, India Abroad, and made the cover of Atlanta's Simply Buckhead magazine as a rising star to watch in 2021 and beyond. Currently the exciting news is the release of her new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection. Instagram: @chefpalak Website:  Book Info: Food is Love Food Network Digital Original Series : Diwali Follow Jes on Instagram @jessoulfood and find out about all the other inspirational guests!

In this episode, Kelly and Ali discuss what makes them tick about Cooking! Of course they discuss Food Network icons and the types of cuisines they hate the most. Do you also want to marry Ina Garten? Then this is the episode for you.

Dan and comedian Mal Hall (The ice Cream's Not Ready) chat about homemade pizza, the anti-honey movement, and the intimidation of Mexican markets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Simon Majumdar is a world-renowned broadcaster, food writer, speaker, author and cook who is dedicated to “Go Everywhere, Eat Everything.” It is a journey that has taken him to all fifty states and dozens of countries around the world. He was a restaurant critic for Time Out Los Angeles and has written hundreds of articles all over the internet and many publications as well as, three books: “Eat My Globe” (2009), “Eating for Britain” (2011), and “Fed, White and Blue” (2015). You probably have seen him on Food Network as Guy Fieri's Tournament of Champions, Alex vs. America, Iron Chef America, Supermarket Stakeout, Guy's Grocery Games, Cutthroat Kitchen, Beat Bobby Flay, The Next Iron Chef (Food Network), . He is also the creator, writer and host of the hit food history podcast, "Eat My Globe: Things You Didn't Know You Didn't Know About Food.” Listen to Simon's podcast: Eat The Globe https://www.eatmyglobe.com/ Find him on Instagram  @SimonMajumdar  Follow me @jessoulfood on IG We talk about @maneetchauhan of Chauhan Ale & Masala House and restaurant & a regular judge on Food Network Channel as well as 2 time winner on Tournament of Champions. We also talk about Vishwesh Bhatt and his restaurant, Snackbar in Oxford Mississippi @kissmybhatt on IG

In this episode, Palak Patel, Author of the new cookbook, Food Is Love, shares all about her new cookbook which goes beyond recipes to explore the emotional connections we have with food. We also hear how this classically trained chef, restaurateur and winner of Food Network's famed Chopped and Beat Bobby Flay – amongst other things – finds the balance between honoring tradition and experimenting with new flavors in her unique recipes. We get to learn more about the growing plant-based cooking category, her advice for beginner cooks as well as tips for substituting ingredients. She also shares her favorite spice to work with. This is a must episode and you will love listening to Palak remind you why Food Is Love. Now on this episode of #TheKaraGoldinShow. To learn more about Palak Patel and Food Is Love:https://www.instagram.com/chefpalakhttps://www.linkedin.com/in/palak-p-15a0462/Food Is Love on AmazonEnjoying this episode of #TheKaraGoldinShow? Let me know by reaching out to me at karagoldin@gmail.com or @KaraGoldin on all networks.Check out our website to view this episode's show notes:https://karagoldin.com/podcast/526

In this episode, Palak Patel, Author of the new cookbook, Food Is Love, shares all about her new cookbook which goes beyond recipes to explore the emotional connections we have with food. We also hear how this classically trained chef, restaurateur and winner of Food Network's famed Chopped and Beat Bobby Flay – amongst other things – finds the balance between honoring tradition and experimenting with new flavors in her unique recipes. We get to learn more about the growing plant-based cooking category, her advice for beginner cooks as well as tips for substituting ingredients. She also shares her favorite spice to work with. This is a must episode and you will love listening to Palak remind you why Food Is Love. Now on this episode of #TheKaraGoldinShow.  To learn more about Palak Patel and Food Is Love: https://www.instagram.com/chefpalak https://www.linkedin.com/in/palak-p-15a0462/ Food Is Love on Amazon Enjoying this episode of #TheKaraGoldinShow? Let me know by reaching out to me at karagoldin@gmail.com or @KaraGoldin on all networks. Check out our website to view this episode's show notes: https://karagoldin.com/podcast/526 Learn more about your ad choices. Visit megaphone.fm/adchoices

Pham was born in a Malaysian refugee camp in 1979. His parents are Vietnamese and fled the country during the Vietnam War. The family moved to the United States when he was five months old and has lived in the U.S. ever since. Pham was teased often as a young child, and has said that he began to "resent being Asian" because of this bullying. He often avoided traditional Asian food while growing up, opting for McDonald's hamburgers, because he thought "if I could eat American food, it would make me feel more American. Pham attended culinary school in San Francisco but began his career in software. His first chef job was at Casey's Irish Pub Downtown where he was hired in 2006 upon graduating from Le Cordon Bleu. After working in San Francisco, owner Blake Ballard convinced Chef Pham to join Spark Restaurant and Lounge in Provo, Utah. In 2009, Pham opened his own restaurant, Forage, in Utah with co-Chef Bowman Brown. In 2011 Pham received the Best New Chef Award from Food & Wine Magazine. In 2012, Pham was an Iron Chef America winner by beating Chef Bobby Flay. He also appeared on the second season of Extreme Chef. In 2018, he faced off against Chef Bobby Flay again on Beat Bobby Flay, securing a second victory against him. In 2016 Forage closed, with Pham and Brown parting ways. Pham's next project was the fast-casual fried chicken restaurant, Pretty Bird Hot Chicken. Starting in downtown Salt Lake City, the Pretty Bird brand has expanded to four locations as of the end of 2022. These include the original downtown location as well as Sugar House, Midvale, and Park City. https://www.instagram.com/chefvietpham/ https://www.instagram.com/prettybirdchicken/

Everyone, regardless of what your life is about or where it leads you, enjoys a good meal during a night out. You can be a vegetarian or a meat lover to the extreme or someplace in between, but everyone loves a great meal at a nice place where their only duty is to feast on whatever gets placed before them. But what about the person behind the stove, on the grill, working hard in the kitchen? While we're out there in the restaurant chowing down, living our best food dreams … what are they going through? “I've come to realize that I've put in over 30,000 hours behind a cutting board and that's a lot of reps!” – Chef Brother Luck, (1:50) My guest today knows everything there is to know about a kitchen, creating a great meal, and bringing joy to diners. He also knows the hidden struggles a cook often faces. Today, I have the pleasure of sitting down with the one and only Chef Brother Luck. He's hands down one of the most amazing cooks in the world and a man who understands what it takes to make it in life and the kitchen. His new book No Lucks Given: Life is Hard but There is Hope is a must-read and offers insights into how he made it and how you can do the same! “I grew up around pimps and hustlers, and drug dealers and those were the first people that gave me mentorship.” – Chef Brother Luck, (6:54) If you're on the cusp, wondering how to make your next move your best move, asking yourself if you have what it takes, have a listen as Chef Brother Luck assures you that regardless of what others think, all you need is you! “Leadership and mentorship require trust and the only way you can gain trust is to be vulnerable and transparent.” – Chef Brother Luck, (36:30) In this episode: (2:39) – Brother's relationship with his father.  (3:50) – Family life in the Bay Area.  (4:38) – Brother's favorite stadium he likes to eat at.  (5:03) – The changing dynamics of being a chef.  (6:54) – Brother reveals that some of his first mentors were negative mentors.  (7:15) – The corner, hustle mentality is woven into his business approach.  (7:50) – Danny reveals his first mentor.  (8:26) – Exposure to other lifestyles helps Brother grow personally and professionally.  (9:33) – Culinary helped him become more confident. (10:25) – Brother and his approach to Bobby Flay. (11:40) – BBQ in 45 minutes. (13:30) – The importance of ratings for shows and their realities.  (15:08) – Mental health and kitchens.  (15:23) – Sucking it up in the kitchen and how the kitchen can break a person.  (15:44) – The industry calls the chef family but doesn't treat them as such.  (16:10) – Mental health awareness is needed in the industry/kitchen.  (16:45) – Fear of failure is a part of every day for a kitchen owner. (20:10) – How the pandemic changed his business model.  (20:47) – Chefs are solution-oriented.  (21:16) – Brother and Imposter Syndrome.  (21:50) – Feeling out of place in Aspen.  (22:35) – The words of wisdom from Marcus Sanderson.  (24:00) – Brother and therapy.  (24:45) – Friends and family aren't the best therapists. (29:40) – Weight loss, sobriety, and general health.  (31:07) – Brother and his new diet.  (31:50) – The journey from 285 to 225. (34:40) – The last battlefield is the kitchen.  (35:10) – The need to change the leadership style of the restaurant.  (37:00) – The restaurant business doesn't love you back according to Brother.  (38:20) – All he knows is the kitchen and the cutting board.  (39:50) – The turning point and importance of seeing his view through.  (40:44) – Follow your heart, but know the road isn't easy.  (41:20) – There's no work-life balance … there's only balance. (43:40) – Your decision is about more than you. Our Guest Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and The Today Show. Brother's zeal for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online.  Resources & Links Off The Cuff https://www.offthecuff.fm/  https://www.youtube.com/c/OffTheCuffwithDannyLoPriore  https://www.instagram.com/1and1otc/  https://www.instagram.com/dannylopriore/ https://www.tiktok.com/@1and1otc  Chef Brother Luck  https://chefbrotherluck.com/ https://www.facebook.com/chefbrotherluck/  https://www.youtube.com/c/BrotherLuck https://www.linkedin.com/in/chefbrotherluck https://www.tiktok.com/@chefbrotherluck

I am not the chef of the family, so it's always so fun to talk to pros in the food industry! Katie Lee Biegel joined me to share her best tips for aspiring cooks, ideas to get your picky kids to eat, info on her new, incredible wine company and more! Katie is the co-host of Food Network's Emmy nominated "The Kitchen." She can be also seen regularly on Food Network shows "Best. Ever." and "Beat Bobby Flay" and as a judge for Food Network's popular "Halloween Baking Championship" series. She hosted three seasons of Cooking Channel's "Beach Bites with Katie Lee" and has the popular web series on FoodNetwork.com "Katie Lee Eats Meat, In Sweats" and "What Would Katie Eat?" She has written four cookbooks, including, It's Not Complicated, which was released in March 2021. Outside of her culinary and literary adventures, Katie is an ambassador for 96 Elephants and is on the Food Bank of New York board. Finally, she just launched Kind of Wild, a certified organic and certified vegan wine brand aiming to support organic growers and improve soil health as a climate solution. This episode is brought to you by Milk Makeup. Milk Makeup's Hydro Grip Primer grips makeup for up to 12 hours to prevent makeup meltdown...AND leaves your skin with a dewy, glowy finish. Head over to your local Sephora or get yours at MilkMakeup.com.Produced by Dear MediaThis episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.