Podcasts about beyond sushi

Join Marcus Antebi and Ralph Sutton on their journey to better health! On this episode of the goodsugar podcast Ralph and Marcus are joined by Chef Guy Vaknin! Chef Guy explains how he came to open the Beyond Sushi, Willow Bistro, and City Roots restaurant group chains and the importance of making vegan cuisine creative and enjoyable for all.   Check out our merchandise: https://www.ilovegoodsugar.com/   Follow on Social Media: Find Chef Guy here  https://cityrootsnyc.com/ https://www.instagram.com/chefguyvaknin  Marcus Antebi https://www.instagram.com/marcusantebi Ralph Sutton https://www.instagram.com/iamralphsutton

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Announcing the April 1st Purchase of Bodhi Kosher Vegetarian Restaurant by EA NYC, published by Rockwell on April 1, 2023 on The Effective Altruism Forum. Dear Effective Altruism community, We are thrilled to announce that Bodhi Kosher Vegetarian Restaurant—a historic estate near Canal Street, serving delicious vegan dim sum since 2018—has been selected as the location for a new EA NYC community center! Effective altruism is all about maximizing the impact of our actions to help others. And what better way to do that than by owning a restaurant? The restaurant is in the process of being established as a convening center to run workshops and meetings that bring together people to think seriously about how to address important issues. We believe that the cooperative process of deciding on shared dim sum dishes, the dynamic nature of lazy susan tables, and the abundance of potent black tea, together foster a collaborative and creative environment key to solving the world's most pressing problems. EA NYC already runs dozens of events in the restaurant per year (disproportionately in the back right corner, though sometimes near the front door), and we saw several reasons a venue purchase could be valuable for both increasing the number and quality of impactful events, and potentially saving—or even generating!—some money: Excellent value for services (such as a full plate of vegetable BBQ meat for only $8.95) Ideal location (in the heart of Lower Manhattan, easily accessible for EA NYC staff and community members) Existing menu can be optimized to ensure maximum nutritional value per dollar spent Both small and large tables available (to accommodate a variety of event sizes) Warm atmosphere (especially near the kitchen) Access to unique forecasting technologies (free fortune cookies with each meal!) We have carefully vetted our fortune supplier to eliminate any morally dubious subcontractors and will not be using whatever company made these: Healthy work/community culture (supported by the fortune cookies!): The vision is modeled on traditional specialist conference centres, e.g. Oberwolfach, The Rockefeller Foundation Bellagio Center, the Brocher Foundation, and Whytham Abbey - but with a New York City twist. Unlike the aforementioned conference centres, ours will have the advantage of generating additional revenue through existing, robust dine-in and take-out business. We will also spell it “center,” because we live in the United States. The purchase was made from a large grant made specifically for this. There was no money from FTX or affiliated individuals or organizations. Just trust us on this, okay? When Open Philanthropy surveyed ~200 people involved or interested in longtermist work, they found that many had been strongly influenced by in-person events they'd attended, particularly ones where people relatively new to dim sum came into contact with a dozen or more dishes in one meal. Many developed a taste for textured vegetable protein, which we believe with 80% credence will extend into the far-future. (Some other data and our general experiences in the space are largely supportive of this too, including the popularity of Manhattan vegan chain Beyond Sushi as a venue for EA NYC subgroup meetings.) We understand that some members of the community may have concerns about the acquisition of a restaurant and its alignment with effective altruism principles. However, we want to assure everyone that this decision was not taken lightly. We carefully evaluated Bodhi's track record and business practices—pursuing third-party vetting by esteemed venture capital company Sequoia Capital—and found that it aligns with our values, mission, and EVPM (expected value profit margins). We also spent a lot of time contemplating the vibe, and considering whether gathering in this veg...

Chef Guy Vaknin is a world-renowned chef, celebrated for his distinctive plant-based creations. He and his wife developed a signature vegan brand, Beyond Sushi.  Since then, they've opened multiple restaurants and launched a successful catering company. Guy believes you can start from nothing and achieve your dreams because he's done it and learned by trial and error.  He put in the work and learned as he went, aiming for attainable goals and steadily leveling up. It takes time and patience to build a business but as long as you keep trying, failing, and NOT quitting, you'll make it. In this week's episode, you'll learn how being raised in a Kibbutz shaped Guy's worldview, the impact the military had on him as an entrepreneur, and what he learned from starting a business from scratch. LEARN MORE: >> Follow Guy on Instagram and Facebook (https://www.instagram.com/chefguyvaknin), (https://www.facebook.com/chefguyvaknin) >> Learn about his catering business and restaurants (http://www.cityrootsnyc.com) NSLS MEMBERS ONLY: >> Listen to the bonus episode to learn why we love food based on memories and why Guy offers refunds to dissatisfied customers. (https://thens.ls/3ZNRIhr)

Guy Vaknin is a renowned chef famous for his innovative plant-based creations. After serving in the Israeli Defense Force (IDF), Vaknin moved to New York in 2005 to study computer engineering. But he quickly realized that his calling was in the food industry. Chef Vaknin then enrolled in the Institute of Culinary Education. Upon graduating in 2007, he became the Executive Chef at Esprit Events, an established kosher catering company in Manhattan. In this role, he met his future wife and co-founder Tali. Together, they developed their signature vegan sushi and the Beyond Sushi brand was born. He is the founder and owner of City Roots Hospitality, New York City's leading vegan restaurant group, which includes Beyond Sushi, Willow, and his latest vegan restaurant, Coletta. beyondsushi.com willownewyork.com colettanyc.com cityrootsnyc.com

Our guest today is a celebrity chef who's made his name in the big leagues. Tune in to find out his success story and insider tips from the man himself.   Episode Introduction:  From being fascinated with food as a little boy who watched his grandma cook to being a world-renowned celebrity chef, Guy Vaknin walks us through his journey of success, the challenges he faced, and how he got to where he is today while throwing in some fun anecdotes in the mix.   Episode Summary:  Guy Vaknin shares his journey of being a celebrity chef with us along with all its obstacles and milestones. He talks about his childhood, his early life in Israel, moving to America, becoming a chef, his time at Hell's Kitchen and ABC's Shark Tank, and building a niche business in the food industry with his two restaurants Beyond Sushi and Willow. Our listeners are in for a fun-filled ride with this episode.   Main Takeaways: If you spend too much time contemplating something, you often end up not doing it altogether. If you find something you're truly passionate about, just go for it. As a business owner, you should evolve along with your business. Part of growing a successful business is to listen to your customers' feedback and grow. It is important to diversify your business model in a way that serves vivid interests. As a business owner, you should be clear on what are the deal breakers for different aspects of your business, what you can compromise on, and what's non-negotiable. As a business owner, you need to be present for your employees, leading the path you want them to walk on.   Fun Facts About Guy Vaknin: One of his favorite books is Extreme Ownership: How U.S. Navy SEALs Lead and Win by Jocko Willink and Leif Babin.   Find Guy Vaknin: Beyond Sushi: https://beyondsushi.com/about/ Willow Vegan Bistro: https://willownewyork.com/ Instagram: https://www.instagram.com/chefguyvaknin/ Facebook: https://www.facebook.com/chefguyvaknin Get the visual experience, watch the videocast for the episode here: https://youtu.be/JabjRlqh0lE   Connect With Girija: Website: https://www.gbplaw.com/ Instagram: https://www.instagram.com/gbplaw/ Facebook: https://www.facebook.com/GBPLaw/   Get Ready To Use Contact Templates At: https://yourcontractbuddy.com/

S3, E8 (feat. Guy Vaknin) • Renowned Vegan Chef, Star of Hell’s Kitchen Season 10, and Owner of the NYC restaurant chain, Beyond Sushi • Guest: Guy Vaknin (@chefguyvaknin, @beyondsushinyc) • Beyond Sushi: beyondsushi.com (@beyondsushinyc) • Willow: willownewyork.com (@willownewyork) • Host: Bobby Lynch (@bobbyphysique) • Team Member-of-the-Week: Kewan Harrison (@kewan_harrison) • Sponsors — Use Code PSR to Save • Chick’n Bites: plantstrengthfoods.com • Resistance Bands: plantstrength.com/equipment

Tali, an Ohio native was raised with strong family values. As a child, she always knew what she wanted and wasn't afraid to fight for it. She has strong ties to her Hungarian and Israeli roots and is very connected to both cultures.Tali ventured to the ‘Big Apple' in 2005 to attend the Laboratory Institute of Merchandising. She graduated with a Bachelor in Business Administration with a major in Fashion Merchandising and a minor in Fashion Styling. Tali believes that there is a great parallel inworking with fashion and food.In 2007, she was hired at KCD, New York's leading PR/Production company where she tailored fashion shows and photo shoots for designers such as Chanel, Marc Jacobs, Zac Posen, and Vera Wang. In 2009, Tali joined forces with Antony Todd, New York's most eliteEvent Designer, in creating exquisite tablescapes and design installations for clients including Elton John, Victoria's Secret, Bulgari, and Harry Winston. In 2010, Tali worked with Primary Wave Music in planning their annual Grammy Party in LA while cultivating strategic marketing initiatives and brand partnerships with new and existing clients. In late 2010, Tali was hired as the senior catering manager at Esprit Events. In this role, she worked alongside Chef Guy in crafting intricate new menus and focused her efforts on business development.While at Esprit Events, the idea of Beyond Sushi came to fruition and in December 2012, Guy and Tali took a leap of faith to open their first brick and mortar location. Tali took on all aspects of business development, marketing and developed the Beyond Sushi catering division. Her background in fashion and styling has made Tali a visionary in all design aspectsfor each restaurant location with the talented team at Atal Design Group. Tali and Guy wed in August 2013 and welcomed two sons in 2014 and 2018. Their growing family is now the driving force behind their dedication to Beyond Sushi.Beyond Sushi Website: https://beyondsushi.comWillow Website: https://willownewyork.com---About Us - Women Who Brunch:Women Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

Culinary Innovator and Entrepreneur, Chef Guy Vaknin Guy Vaknin is a renowned chef famous for his innovative plant-based creations. Raised in a big family in Israel, food was always the focus of their weekly gatherings. He spent a significant amount of time in his grandmother's Moroccan kitchen making food using the freshest vegetables, herbs, and spices. After finishing his military duties in the Israeli Defense Force, he moved to the United States and started school as a computer engineer major and quickly realized that it wasn't the right choice for him.  Instead, he enrolled in the Institute of Culinary Education in 2007. After that, became the Executive Chef at Esprit Events, an established kosher catering company in Manhattan. In this role, he met his future wife and co-founder Tali.  Together, they developed their signature vegan sushi and the Beyond Sushi brand was born.  In 2012, Chef Guy was a contestant on Fox's Hell's Kitchen Season 10. In 2018, Chef Guy appeared on ABC's Shark Tank Season 10 and won a deal with investors Lori Greiner and Matt Higgins. Chef Guy's vision of creating polychromatic plant-based sushi has evolved into a sustainable brand that offers an extensive menu with global flavors.    Connect with Guy https://www.instagram.com/beyondsushinyc https://www.facebook.com/BeyondSushi https://www.linkedin.com/company/beyond-sushi/ https://www.instagram.com/willownewyork/   [drawattention]

Guy Vaknin, owner of plant-based chain Beyond Sushi in New York City, joins me for a conversation on building his vegan business (and transitioning it to vegan after opening), listening to his customers, his experiences on Hell’s Kitchen and Shark Tank, and raising two vegan kids. He has over 13 years of experience as an executive chef, and loves experimenting with new flavour combinations and ingredients. As a proud vegan, he hopes to inspire listeners to eat clean and leave a lasting impact on our planet.

Guy Vaknin is the founder and co-owner of Beyond Sushi. We discuss how Beyond Sushi went from a single location with twelve seats, to serving 2 million customers. Guy shares what his current status is with the Shark Tank investors, and how he balances being Chef and CTO of his company. He also talks about the expansion of the menu, and his inspirations for new dishes. This second episode gives insight into what it's like to be the chef and co-owner of a rapidly growing restaurant and catering business.

In today episode we explore the amazing concrete jungle of New York City. Visiting P.S. Kitchen, Candle 79, JAJAJA Mexican, Peacefood Cafe, HanGawi, and Beyond Sushi. Video version; https://youtu.be/SjrwQy1Psro Connect with me: Instagram | @howtotravelvegan & @tomsimak YouTube | http://bit.ly/veganyoutube Website | www.tomsimak.com   Go ECO while you travel Keep cup for coffees and smoothies - https://amzn.to/302JHpj Stainless steel straw - https://amzn.to/308pU7E Drink Bottle - https://amzn.to/2HXtpYq Bamboo cutlery kit - https://amzn.to/2I1mE7Z   Subscribe to the podcast: Itunes | https://apple.co/2Xet1KQ Spotify | https://spoti.fi/2Z079TX Stitcher | http://bit.ly/2Xa4VAR   Much love,

In this episode Guy Vaknin, founder of Beyond Sushi, discusses some of his tips for success in the restaurant business, veganism, Shark Tank, sustainability, expansion, and the absolute importance of caring about what you do.

In this episode we speak with Chef Guy Vaknin, a vegan entrepreneur, owner of Beyond Sushi - a NY Sushi Chain that currently serves over 2 million people. Guy had a lot of experience working various jobs in the restaurant business. But before going all in he enrolled in college to study computer engineering. Then, like many entrepreneurs we speak with, the college system didn’t feel right and he dropped out after 3 months. In his unique case, his father, who was already in the business, encouraged him to drop out and join him in business. 6 years later, after working alongside his dad, who enabled and empowered him to fail and experience the real world, he felt ready to open up his own business and Beyond Sushi came to life. He realised there’s business potential in the vegetarian food business and despite most people around him telling him he’s insane, he took all his money, loaned more from his father and invested it all, fully believing in his idea. When he opened the first restaurant he had 1000 USD left in his bank account, it HAD to work or else he’d have to close and go back to working for his father. Guy says that when you’re unique you draw attention. It’s then a matter of executing at a high level. He’s referring to the restaurant industry but we think this can be applied in all industries. He’s a master at pitching. Not long ago he was on Shark Tank and got the sharks to invest 1.5 million dollars for 15% in Beyond Sushi and 30% in another business he’s working on. He shares insider tips on how to pitch. Among other things he says it’s important to show business potential and back it up with numbers “the numbers don't lie”. He knows how to combine creativeness with pragmatism, listening to him can be very inspiring for creatives trying to figure out how to ground their passion. We hope you enjoy your listen.

In episode 45 I sat down with the owner of Beyond Sushi, Chef Guy Vaknin, to learn more about his story and the journey of 'Beyond Sushi', one of my favourite places to eat in New York. In this episode we covered: Guy's childhood When and why he moved to NYC How he developed an interest in hospitality How Beyond Sushi was born Beyond Sushi's journey from vegetarian to vegan The challenges of starting and scaling a small business in New York Beyond Sushi on Shark Tank The future for Beyond Sushi and much more If you enjoyed the episode and have a spare 1-2 minutes please leave a review on iTunes so the Plant Proof podcast ranks higher and becomes more discoverable for other listeners. And if you have any friends that you think will benefit from listening to this episode or any of the other Plant Proof episodes please share the link – together we can make this world a healthier place. If you liked this episode please share it on social media and tag myself @plant_proofand Guy @chefguyvaknin @beyondsushinyc Simon Hill

In episode 45 I sat down with the owner of Beyond Sushi, Chef Guy Vaknin, to learn more about his story and the journey of 'Beyond Sushi', one of my favourite places to eat in New York.In this episode we covered:Guy's childhoodWhen and why he moved to NYCHow he developed an interest in hospitalityHow Beyond Sushi was bornBeyond Sushi's journey from vegetarian to veganThe challenges of starting and scaling a small business in New YorkBeyond Sushi on Shark TankThe future for Beyond Sushiand much moreIf you enjoyed the episode and have a spare 1-2 minutes please leave a review on iTunes so the Plant Proof podcast ranks higher and becomes more discoverable for other listeners. And if you have any friends that you think will benefit from listening to this episode or any of the other Plant Proof episodes please share the link – together we can make this world a healthier place.If you liked this episode please share it on social media and tag myself @plant_proofand Guy @chefguyvaknin @beyondsushinycSimon Hill

In this episode of the Cartoon Dumpling podcast, I review dumplings from Beyond Sushi in New York City. You'll also learn what led me to finding these little gems of deliciosity. 

Today's guest is John McCarthy, a former attorney who gave up the practice of law to attend the French Culinary Institute. After graduating from FCI at the top of his class, he worked for Chef Wylie Dufresne at wd-50 for several years, ultimately becoming Chef Wylie’s research and development cook. In 2012, he opened The Crimson Sparrow restaurant in Hudson, New York, which served a tasting menu of cuisine that employs French and Japanese technique and incorporates flavors and ingredients primarily from Japan and local farms surrounding Hudson. We discuss John's idea of Japanese cuisine, the fascinating concept behind his new restaurant OKA in Murray Hill, Japanese sweets, and much more! Japan Eats is powered by Simplecast

On this week's episode, Akiko Katayama discusses Japanese food, vegetarianism, and much more with Guy Vaknin, Owner and Executive Chef of Beyond Sushi, which has four locations in Manhattan. Sushi has become a part of the American diet, and Guy created a unique concept based on traditional Japanese sushi, and expanded the category. Hear about his background, interest in vegan cooking, and more on this wide-ranging conversation.

Chef Guy is the founder, owner, and creative force behind NYC's vegan sushi spot, Beyond Sushi. Beyond Sushi is also one of my personal favorites, so I was crazy excited to have him on the podcast to unpack his life story and pick his brain.  We talk about his upbringing in Israel, his experience running his father's catering business, how he built Beyond Sushi, what it's like to be a chef, and more.  BEYOND SUSHI SOCIAL LINKS:  IG: @beyondsushinyc Twitter: @beyondsushi FB: www.facebook.com/BeyondSushi/ WEBSITE: beyondsushinyc.com/ Intro/outro music by Ellis Delta: soundcloud.com/ellisdelta Transition music: スタートアップ国 ｓｔａｒｔｕｐ　ｎａｔｉｏｎ by Anonymous420 Follow me on Instagram: @runningvegannyc Tweet at me: @wildmanna Email me: runningvegannyc@gmail.com Read my blog: runningvegannyc.com/ SHOW NOTES: People/places/things mentioned in episode Institute of Culinary Education (ICE): www.ice.edu/careerinfo/ NEW Beyond Sushi location coming to 70 Pine St: ny.eater.com/2017/6/5/ Beyond Sushi Herald Square location: www.yelp.com/biz/beyond-sushi-herald-square-new-york Learn more about Glatt kosher:  www.myjewishlearning.com/article/glatt-kosher/  www.chabad.org/library/ Nix: www.nixny.com/ Crossroads Kitchen: www.crossroadskitchen.com/ 

This week we have NYC's biggest and baddest vegan foodie: Crystal Pang, aka Vegan Eats NYC.  She's a Queens native, NYU student, and magician; she can find vegan food at the most unlikely locations.  We chat about growing up in Queens, her Singaporean background, finding vegetarianism as a prepubescent girl, her cooking failures, and more.  Intro/outro music by Ellis Delta: soundcloud.com/ellisdelta Transition music: Squad Goals by Hovey Benjamin: soundcloud.com/hoveybenjamin CRYSTAL'S IG: @veganeatsnyc CRYSTAL'S BLOG: veganeatsnyc.com CRYSTAL'S FB PAGE: facebook.com/veganeatsnyc SUBSCRIBE ON ITUNES: itunes.apple.com/us/podcast/running-vegan-radio/ SUBSCRIBE ON GOOGLE PLAY: play.google.com/music/listen Follow me on Instagram: @runningvegannyc Tweet at me: @wildmanna Email me: runningvegannyc@gmail.com Read my blog: runningvegannyc.com/ SHOW NOTES The documentaries, events, places, and companies mentioned in episode:  Marina Bay Sands hotel in Singapore (w/ the famous infinity pool) Meet Your Meat w/ Alec Baldwin: the movie that made Crystal go veg.  NYC Vegetarian Food Festival (May 20-21 this year) Voute Couture (vegan coat company) Laika Magazine (vegan lifestyle magazine)  Unicorn latte in Brooklyn: The End Note: The regular unicorn latte is not vegan b/c it contains honey. The purple drink is 100% vegan. The sprinkles are also vegan.  Swarm app (check-in app) Veganizer (vegan PR/event company that helps restaurants create vegan menus/pop-up-dinners) NYC RESTAURANTS MENTIONED Peacefood Cafe (Crystal's fave NYC vegan restaurant; Union Square) Xian Famous Foods (hand-pulled noodles; multiple locations) Sweetgreen (aesthetic salad joint; multiple locations) Terri (vegan fast food; multiple locations) Westville (healthy casual restaurant w/ lots of vegan options; multiple locations) Sun In Bloom (healthy vegan food; Tribeca) By Chloe (vegan fast food; multiple locations) Liquiteria (Juice/smoothies; multiple locations)  La Colombe (trendy/high-end coffee; multiple locations) The new City Acres in FiDi: will have Cinnamon Snail, Beyond Sushi, Vanessa's Dumplings, and more.  Black Fox Coffee (Australian coffee; FiDi) 

In this episode I talk to Guy Vaknin of Beyond Sushi, the plant-based sushi mini-chain in NYC. Guy has massively high standards and a great attention to detail, that is combined with an ability to make beautiful, tasty plant-based food. Find out how he's scaling Beyond Sushi while keeping the ethos of "a perfect bite, every time"

Go beyond sushi and ramen and deeper into the rustic foods of Japan on a brand new episode of Japan Eats!. Host Akiko Katayama is joined by Tadashi Ono, owner Ganso Yaki – a Japanese bistro that cooks bold, rustic Japanese comfort food. Chef Ono talks about pulling inspiration from French techniques and street foods of Japan and creating his own unique style of food. This program was brought to you by Bonnie Plants. “I’m happy to introduce this new funky Japanese food!” 38:00 “What I make is very rustic, not very defined.” 40:00 –Tadashi Ono on Japan Eats