Podcast appearances and mentions of bonnie morales

Women of Substance with Dr. Scarlett Horton⁣ Episode 85 - Dr. Scarlett Horton interviews Bonnie Morales ⁣ __________⁣ Bonnie Morales is the widow of Armond Morales, one of the original members of The Imperials, a gospel singing group has pioneered contemporary Christian music for over five decades. The Imperials not only inspired their audience with their music but also ministered the gospel with signs, wonders, and miracles. After Armond retired from the music group, he and Bonnie continued hand in hand in ministry, preaching, singing, and healing. In this episode, Scarlett, David and Bonnie share testimonies of God’s faithfulness to lead Bonnie and Armond in their ministry through faith in God and the prophetic word. Bonnie encourages people to be bold to respond when God calls for you. Your faith will be encouraged as you watch.⁣ __________⁣ https://ScarlettHorton.com __________ TO SUPPORT THIS PODCAST: https://gvly.org/s/NNHT.5REoBw OR TEXT Proverbs31 to 844-544-8585

Women of Substance with Dr. Scarlett Horton⁣ Episode 85 - Dr. Scarlett Horton interviews Bonnie Morales ⁣ __________⁣ Bonnie Morales is the widow of Armond Morales, one of the original members of The Imperials, a gospel singing group has pioneered contemporary Christian music for over five decades. The Imperials not only inspired their audience with their music but also ministered the gospel with signs, wonders, and miracles. After Armond retired from the music group, he and Bonnie continued hand in hand in ministry, preaching, singing, and healing. In this episode, Scarlett, David and Bonnie share testimonies of God’s faithfulness to lead Bonnie and Armond in their ministry through faith in God and the prophetic word. Bonnie encourages people to be bold to respond when God calls for you. Your faith will be encouraged as you watch.⁣ __________⁣ https://ScarlettHorton.com __________ TO SUPPORT THIS PODCAST: https://gvly.org/s/NNHT.5REoBw OR TEXT Proverbs31 to 844-544-8585

This episode features Top Chef Interviews with 5 culinary professionals in a panel discussion for Symrise in Portland, Oregon, during the StarChefs event. We'll hear from Chef Bonnie Morales of Kachka, Chef Matt Mayer of Heavenly Creatures, Chef Kyle Christy of Street Disco, Bartender Katsumi Manabe of Scotch Lodge, and Pastry Chef Tara Lewis of Tusk. You'll hear what shaped the professional backgrounds of these culinary creators and how the unique seasonality of Portland inspires them.  You'll learn why the Portland natives stayed and built careers in this city, and what drove the non-natives to become a part of this celebrated, seasonal food scene. And you'll discover Portland culinary scene. What you'll learn from these Top Chef Interviews What inspired Chef Matt Mayer to move to Portland 4:42 How Chef Bonnie Morales learned that her “dream job” wasn't her passion 6:22 Bonnie Morales' paradigm shift around her family's food culture 7:27 A pro tip for moving up in the industry from these Top Chef Interviews 8:32 How Chef Kyle Cristy sums up his career trajectory 10:44 Why Pastry Chef Tara Lewis switched from cooking to pastry 11:59 The fruit that convinced Chef Bonnie Morales to move to Portland 13:07 What impressed Bonnie about Portland's seasonal awareness 15:01 The flora and fauna and the Portland Culinary Scene 17:05 How sourcing works with seasonality in mind 19:00 The non-competitive nature among chefs in Portland 21:46 Advice for food distribution companies from chefs 24:34 Why there's more to a plant than just the fruit 26:33 The long history of preservation in cocktail-making with Bartender Katsumi Manabe 27:12 The challenges of sourcing fresh ingredients for different restaurants 28:55 How seasonal ingredients inspire creativity 32:17 How Kyle avoids letting people fill up on bread 33:55 Why Kyle leans on acidity in his food 34:53 The delicate balance between creativity and restraint 38:44 How Matt honors the influences from Detroit on his menu 43:59 The best compliment Katsumi has received 46:51 Running a whiskey bar that's cocktail dominant 48:51 Staying innovative when you focus on a specific food culture 50:37 How to elevate your home cooking 54:25 Bonnie's fears about opening her restaurant 56:41 A surprising fact about Tara 58:45 Weaving personal experiences into your menu 1:02:06 Why Bonnie's food drives people to tears 1:07:02 Trends they're seeing in the industry 1:13:47 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes featuring Top Chef Interviews Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more Panel Discussions.Panel Discussion Rising Stars NYC 2023 Vol2Panel Discussion Rising Stars NYC 2023 Vol1Top Chef Interviews about LeadershipTop Chef Interviews about Techniques and CreativityPanel Discussion in MadagascarTop Chef Interviews about Structure and CreativityPanel Discussion on Hispanic Heritage MonthPanel Discussion with chefs from the Documentary "Her Name is Chef" Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka

In Portland, Oregon, Bonnie Morales creates dishes from the former Soviet Union through a Pacific Northwest lens in her restaurant, Kachka.Bonnie details her full-circle culinary journey from her parents immigrating to the United States from the former Soviet Union, preparing traditional, elaborate meals, then training at The Culinary Institute of America, and working in Michelin-starred restaurants in New York City and Chicago, to opening Kachka in 2014 with her husband.We also spoke with Toby Roberts of Thaan Charcoal, a charcoal made from rambutan wood, a renewable resource. Thaan Charcoal burns clean and evenly for hours, making it a great alternative to mesquite charcoal.You can watch our interview with Bonnie on YouTube HERE! Follow @kachka, @ingredients insiders, @wherechefsshop

Bonnie Morales is the first-generation American daughter of Belarusian immigrants and the chef and co-owner of Kachka in Portland, OR. We talk to Morales about what drew her to dumplings and cabbage rolls and how a proper vodka-filled feast is supposed to go down. After that, we take you through the best method for crispy-skinned chicken thighs. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Portland restaurant Kachka has announced a new wage equity plan, which involves charging diners a 22% service charge in lieu of tips, free healthcare for its employees and a profit-sharing model. We talk with Kachka chef and co-owner Bonnie Morales about the new policies and the intent behind them.

This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet rewards of bitter food; we make sweet potato cake from Macau; and Adam Gopnik discusses what to eat when you’re blue. (Originally aired March 9, 2018.) Get this week's recipe, Macanese Sweet Potato Cake: https://www.177milkstreet.com/recipes/macanese-sweet-potato-cake-batatada Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. This week's sponsors: Go to masterclass.com/MILK for 15% off your annual all-access pass. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

Bonnie Morales is the Chef / Co-owner of Kachka, Kachka Lavka, and Kachinka all in Portland, Oregon. She reflects deeply on the namesake of her restaurant, her grandmother whose unbelievable story laid the groundwork for “Kachka”. She took a circuitous route from family restaurant in her youth, to thinking she wanted out completely of a toxic industry, to finding immense pride in here Soviet heritage and cuisine. We discuss being at the family table and those quintessential recipes and the uncanny ability of mothers to outcook their ‘chef’ children. It was her life and business partner Israel Morales that first gave her the validation that her “weird” Russian food was amazing and needed to be brought to the people. He also reminds her how well her mother cooks said foods, keeping her motivated and humbled. We get a chance to talk service and hospitality with Israel, who is just one of many #UnsungHospitalityHeroes we hear about from Bonnie. Website - kachkapdx.com Facebook - /kachkapdx Instagram - @kachkapdx @zaichik13 Where were you born / raised? North suburbs of Chicago First job in the industry? Prep cook, server and barista at my parent's restaurant in Chicago. It was called Still Life Cafe. I was 14. Proudest moment(s) of your career? Being featured in the New York Times food section last year. Something most people don't know about you? I used to fence Food and/or drinks staples in your house? BBQ chips. Peppermint Ice Cream. Every form of dairy, especially cheese. Banyuls vinegar. Sunflower oil. Words to live by? Always think about the bigger picture. The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, and top kitchens in New York and Chicago. Kachka opened in Portland in 2014, inspired by the food of the former Soviet republics. Kachka’s received myriad accolades, including Eater’s Best Restaurants in America from 2015-2018. Morales was named Rising Star Chef by StarChefs, and was a finalist for the James Beard Award for Best Chef: Northwest. Morales’ first cookbook, Kachka: A Return to Russian Cooking, was released in 2017.

Host Luke Burbank and announcer Elena Passarello describe their family crests; author Jami Attenberg struggles to feel compassion for the patriarch in her new book "All This Could Be Yours;" producer James Kim explains how language barriers and silence are used as narrative tools in his fictional podcast Moonface; chef Bonnie Morales discusses how her Belarusian background inspired the celebrated restaurant Kachka; and psychedelic rock group Federale perform the title track from their album "No Justice."

It’s a special episode of the show recorded live at Los Angeles’ must-visit culinary bookstore, Now Serving. Our guest is a longtime friend of ours who’s making her first appearance on the Tunes: Bonnie Morales, chef / co-owner of Portland’s renowned Russian restaurant, Kachka. In addition to our interview, check out Bonnie’s cookbook, Kachka: A Return to Russian Cooking, and her Snacky Tunes Chef Music Monday playlist in which she shares her favorite hits from the likes of Alla Pugachova and Yuri Shatunov.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Snacky Tunes is powered by Simplecast.

I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to have anything to do with it. I wanted to eat what my friends were eating at home. Everything my mom made was obviously from scratch because it was cheaper at the time. And as a kid, you think that it's not as good. When we were dating, I brought my (now) husband over to my parents house, just you know the normal sort of stuff and, whenever I had any friends or a boyfriend or anyone coming over to my parents house I always gave them a warning about the food. So I gave him all those same sorts of warnings and then afterwards he thought it was amazing. He loved everything so much. He thought it was delicious and he loved the way everyone were together and the camaraderie. The first few times that he would say stuff like that I just assumed he was saying it to make nice. And it just kept happening and my mom caught wind of this and she started inviting us over for dinner just because she was whipping up some dish that she hadn't made since before they immigrated. He basically sort of lit this fire in her and then in me too, to sort of re-evaluate and rediscover what I just took for granted for so long. What we covered In this episode Her parents emigrated from the Soviet Union in 1980 and she was born the year after. She grew up speaking Russian first.  The family was from Belarus which really wasn't its own independent country until very recently. Her grandmother escaped the ghetto during World War II and Chef Bonnie Morales explains how the name of her restaurant Kachka is linked to her grandmother story. She started rejecting the food she grew-up with like many first generation of immigrated parents. It was her husband (where they were dating) made her rediscover Russian food. Chef Bonnie Morales explains how she was re-interpreting Russian recipe when she attended culinary school instead of  looking for the authenticity and the simplicity of a dish. She went to school for industrial design and in her first job she realized that her passion was in cooking. She explains the advantage of opening a restaurant in Portland versus somewhere in the US. The density of food trucks in Portland (one of the highest in the country) makes people want to try something new and at the same time they are very quick to move on to the next shiny thing. She mentioned the complex aspect of managing people and the fact that when she first thought about opening a restaurant she didn't think about personnel.  She talks about the menu at Kachka: zakouskis, dumplings, rabbit in a clay pot, and Russian grill. Chef Bonnie Morales and her husband took a part of their staff on a trip to Belarus to experience the food and the people. Five rapid-fire questions. Misconceptions about vodka and caviar We can't talk about vodka in an intellectual way but I would just like to mention that it has a lot of characteristics to it. You can taste differences. You know I think that is the biggest misconception. And then with caviar man there's so many it's hard to pick just one. But I think probably my biggest one is that it has to be served ice cold. It drives me crazy when I see it served on crushed ice. Everything tastes better closer to room temperature and if you're spending that much money why would you want it to be numbingly cold. So serve it at room temperature. I mean obviously you want to store in the refrigerator but when you're serving it you should actually spend some time letting it come to room temperature so you can taste it more. Click to tweet Chef Bonnie Morales - People have a very negative connotation of Russian food they think of the food shortages and lots of spoilage and they think of canned vegetables. Click To Tweet There aren't any other restaurants that do what we do in Portland. I would say that at this at this time I have yet to see anybody doing what we do in this country.

Bonnie Morales is the first-generation American daughter of Belarusian immigrants and the chef and co-owner of Kachka in Portland, OR. We talk to Morales about what drew her to dumplings and cabbage rolls and how a proper vodka-filled feast is supposed to go down. After that, we take you through the best method for crispy-skinned chicken thighs. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dana Cowin speaks with Bonnie Morales, the chef/owner of Kachka in Portland. From the art of toasting to the intersection between politics and restaurants, Bonnie reveals the many ways that being a child of Belarusian immigrants inspires her work—including the incredible family story that inspired her restaurant’s name. The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales (née Frumkin) grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin-starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka in Portland, Oregon – their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. The creative, geometric plating of these dishes at Kachka is evidence of Morales’ design background. Thanks to our engineer, Aaron Parecki of Stream PDX. Speaking Broadly is powered by Simplecast.

We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov. Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990. Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil. The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations. We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three! Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo by Aubrie LeGault Meat + Three is powered by Simplecast

Dana Cowin speaks with Bonnie Morales, the chef/owner of Kachka in Portland. From the art of toasting to the intersection between politics and restaurants, Bonnie reveals the many ways that being a child of Belarusian immigrants inspires her work—including the incredible family story that inspired her restaurant’s name. The first-generation American daughter of Belarusian immigrants, Chef Bonnie Morales (née Frumkin) grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, then honed her skills in several of New York and Chicago’s Michelin-starred restaurants including Tru, where she met her future husband and business partner, Israel Morales. In 2014, the Morales’ opened Kachka in Portland, Oregon – their dream restaurant devoted to the food that Bonnie grew up with, inspired by Russia and former Soviet republics such as Ukraine, Belarus, Georgia, and Uzbekistan. The creative, geometric plating of these dishes at Kachka is evidence of Morales’ design background. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.