Podcasts about Bouchon

C'est un incontournable de la fin du mois d'avril à Blois, le retour du traditionnel Bouchon. Des dizaines de voitures de collections sont exposées du haut de la rue Porte-côté jusqu'au pont Jacques-Gabriel, pour le plus grand bonheur des visiteurs et des exposants.

Enjoy this replay of EP 373 with Joshua Schwartz and Travel Creel. Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality

O aumento da temperatura global desafia os produtores rurais dos quatro cantos do planeta a se adaptarem a novas condições climáticas e conseguirem manter as suas especificidades – e não é diferente com os produtores de queijos franceses. Camembert, comté, brie, roquefort: o país se orgulha de fabricar mais de mil variedades de queijos, dos quais 46 se beneficiam da proteção de Denominação de Origem Controlada (DOC ou AOP, em francês). Mas este patrimônio cultural está ameaçado pelas mudanças do clima. Como evitar que a repetição das secas leve os queijos específicos dessas regiões a perderem o gosto, o odor e até a cor? Pesquisadores da região centro-sul da França se debruçaram sobre a questão.Um estudo do Instituto Nacional de Pesquisas sobre Agricultura, Alimentação e Meio Ambiente (INRAE) e a escola superior VetAgro Sup demonstrou os efeitos de um tempo mais quente e seco sobre o queijo cantal, fabricado há 2 mil anos nas montanhas do Maciço Central. Resultado: quanto menos acesso às vacas têm ao pasto natural da região, rico em diversidade de flora, mais empobrecido será o queijo produzido a partir do seu leite.As conclusões servem de alerta para todo o setor no país, indica o pesquisador Matthieu Bouchon, que coordenou o estudo. "No sul da França, os impactos são muito mais fortes que no norte, onde chove mais. Mas o impacto também pode ser muito diferente em função da flora de cada lugar: temos espécies diferentes até em áreas territoriais pequenas", observa. "No centro da França, por exemplo, encontramos dezenas e dezenas de tipo de floras, e cada uma é afetada de uma forma diferente", explica o pesquisador.Aumento de secas reduz o pasto nas montanhasA partir dos anos 1980, o país viu o número das ondas de calor triplicar, além de se tornarem mais longas. Ao mesmo tempo, as chuvas durante o verão caíram de 10% a 20%, segundo levantamento do instituto Météo France.No Maciço Central, algumas áreas tiveram uma queda de até 40% das precipitações anuais, como foi o caso de 2022, ano de uma seca recorde. Estas alterações afetam diretamente a vegetação da montanha: algumas espécies migram para áreas mais altas e os pastos chegam a reduzir pela metade, com impacto direto na criação de gado e ovinos.Matthieu Bouchon explica de que modo essas mudanças na alimentação dos animais afetam, por sua vez, os queijos: "É diretamente ligado às moléculas presentes nos campos e flores. As do tipo terpeno são ingeridas pela vaca e transmitidas ao leite e, depois, aos queijos. São moléculas aromáticas, que dão o odor às flores e atraem os polinizadores, e que dão também gosto e odor aos queijos", detalha o pesquisador. "Outras moléculas, os carotenoides, estão presentes na grama fresca e fornecem a cor amarela ao queijo", complementa.Leia tambémRoquefort, queijo preferido de reis franceses, celebra 100 anos fiel a origens medievaisQuanto mais milho na alimentação, mais o queijo é 'pobre'Para contornar a menor abundância de pasto, alguns agricultores passaram a misturar ou aumentar as quantidades de milho e feno na alimentação do gado. O problema, mostrou a pesquisa, é que quanto menos pasto variado as vacas consomem, mais insosso será o queijo, tanto do ponto de vista gustativo quanto nutritivo. O cantal feito com o leite de vacas que só se alimentaram de milho tinha menos sabor, odor e cor, além de menos ômega 3."Eu espero que isso não nos leve a ter menos diversidade gastronômica. Sabemos que os produtores estão se adaptando, mas com estratégias diferentes", diz Bouchon."Por enquanto, o desenvolvimento do milho ainda é marginal nas montanhas e está ocorrendo mais entre os produtores de leite, e não de queijo, que tem características mais complexas. Mas não podemos excluir que em dez ou 20 anos, essas práticas não se disseminarão – e é por isso que é importante fazer esse tipo de pesquisa hoje", argumenta.O estudo, feito com a participação de representantes do setor, foi publicado na revista científica Journal of Dairy Science. Uma segunda parte da pesquisa, ainda em fase de análises, deverá esclarecer de que forma as mudanças na alimentação das vacas afeta a microbiologia intestinal dos consumidores.

Dans cet épisode de Questionner la Sage-Femme, je te parle d'un sujet qui revient TOUT le temps en fin de grossesse : la perte du bouchon muqueux.Tu te demandes peut-être : C'est quoi ce truc ? Est-ce que c'est grave ? Est-ce que je vais accoucher tout de suite ?Alors je t'explique tout : ce que c'est, à quoi ça ressemble (ou pas !), pourquoi on le perd, et surtout… pourquoi ça ne veut pas forcément dire que le travail a commencé.Je te raconte comment ça se passe dans ton corps, ce que j'observe souvent chez les femmes que j'accompagne, et pourquoi il ne faut surtout pas paniquer. On parle aussi des pertes en général, des fausses alertes, de cette fameuse “répétition générale” qu'est le pré-travail… et de l'importance de parler de tout ça, pour se sentir en confiance avec son corps.Un épisode rassurant, pour t'aider à observer sans peur, et à vivre cette fin de grossesse avec plus de sérénité.Liens vers les profils de médias sociaux- mail :melyssa@sagefemmeautetique.com- Instagram : https://www.instagram.com/sage_femme_authentique/?hl=fr- La Bulle Maison de Naissance :- Facebook : https://www.facebook.com/labulle.mdn- Instagram : https://www.instagram.com/labulle.mdn/?hl=frHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Zubair joins the gals to yap about his time on Top Chef an beyond. We learn about the origins of his famed chicken sandwich, and how he's using his platform to make great food and have even better conversations. Tune into this fabulous interview with a player who was gone too soon from Season 22.You can find Zubair on instagram: @zubairmohajirOriginally from Chennai, India, Chef Zubair Mohajir was a former financial analyst and began his career in the culinary field after getting laid off during the 2008 financial crisis. Starting as a prep cook and working his way up to sous chef in Chicago at Jean-Georges Vongerichten's the Pump Room, Zubair studied French techniques and Southeast Asian flavors before joiningThomas Keller's Bouchon as chef de partie in Napa. While there, he contacted the renowned Gaggan Anand to express his interest in an apprenticeship and was later invited to work at Gaggan in Bangkok. Returning to Chicago after six months, he launched his acclaimed pop-up Wazwan before opening his first brick-and-mortar restaurant in 2021. Two years later, he transformed the space into two concepts Lilac Tiger, highlighting South Asian street food, and the Coach House, his fine-dining restaurant. He recently opened his newest endeavor, Mirra, where diners experience a blend of Indian and Mexican flavors. Zubair has garnered industry acclaim as a 2022 Jean Banchet Rising Chef of the Year and a two-time James Beard semi-finalists—first in 2023 as Best Chef Great Lakes, and then in 2024, as Emerging Chef of the Year.

Our friend Bella Pearson from Vine Connections introduced us to Ben Gordon from J. Bouchon Family Winery this week, and we were immediately intrigued by their deep history of farming Pais—known as Mission here in California. The Bouchon family's winemaking story began in the late 19th century when young viticulturist Emile Bouchon left Bordeaux, France, for Chile. Today, Julio Bouchon and his children continue the family's fourth-generation winemaking tradition in the Maule Valley, blending deep soil research with innovative techniques to craft distinctive, terroir-driven wines that honor the region's rich history. One of the most fascinating aspects of their vineyards is how Pais grows up the trees along the vineyard's edge, creating a stunning visual that had us imagining climbing ladders to harvest the grapes—definitely not OSHA-approved here in California! [Ep361] Check out more about their wines and history:J. Bouchon Family WinesVine Connections

Our next guest is the Chef and Co-Owner of Lilac Tiger, Coach House, and Mirra. He reflects on his journey of stumbling into the world of finance only to be liberated by the 2008 Market Crash which sparked his curiosity into the world of food and hospitality. What was the early stages of a social media agency led him to feel the pulse of a kitchen and he was hooked ever since. From staging at Alinea, Bouchon, and Gaggan, and working his way up to Sous Chef at The Pump Room to eventually starting a supper club called Wazwan (in no particular order), Chef Zubair shares an underlying theme of “ask and you shall receive.” Through his various projects, he strives to display heritage and authenticity with an unforgettable level of hospitality. Please enjoy my conversation with Chef Zubair Mohajirhttps://www.coachhousechi.com/https://www.mirrachicago.com/https://lilactigerchi.com/https://www.instagram.com/zubairmohajirSupport our friends:If you'd like to try some of the kombucha we have on the show, head over to drinkrmbr.com and use the code, CURIOUS10 at checkout for 10% off. Enjoy!If you'd like to try some of the alt-chocolate bars from Mez (Mez Foods), they've provided a code for you to use: CURIOUS15

On parle de la différence entre se célébrer et se vanter, on se demande si on serait capable de ne pas faire aucun achat pendant une année entière, on joue au Nom dans l’front contre le 6-12-13 et on parle des pires choses qu’on a perdues dans nos vies.

Lyon is called the gastronomy capital of France. Virginie Jandet from Food Tour company Tasty Lyon tells Brent about the amazing food of the city including a candy honoring silk workers, a market named for a legendary chef, and a red colored praline. Plus, the characteristic rustic restaurants called Bouchon and the surprising origin of macarons. [Ep 315] Show Notes: Destination Eat Drink ebooks Tasty Lyon food tours Les Halles de Lyon Paul Bocuse Marché de la Croix-Rousse Marché biologique place Ambroise Courtois Poêlon d'Or Lyon foodie travel guide from Destination Eat Drink

En février 2011, à Bouloc au nord de Toulouse, Patricia Bouchon disparait lors de son jogging quotidien. On retrouve son corps un mois et demi plus tard. Les soupçons se portent sur un habitant du village.

En février 2011, à Bouloc au nord de Toulouse, Patricia Bouchon disparait lors de son jogging quotidien. On retrouve son corps un mois et demi plus tard. Les soupçons se portent sur un habitant du village.

En février 2011, à Bouloc au nord de Toulouse, Patricia Bouchon disparait lors de son jogging quotidien. On retrouve son corps un mois et demi plus tard. Les soupçons se portent sur un habitant du village.

Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

  Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

  Applications open for Date Your Body January 2025- 3 spots left! http://jjflizanes.com/dateyourbody   Applications open for The Inner Circle Power of 8- 4 spots left! http://jjflizanes.com/powerof8   Executive Chef/Partner Saw Naing was previously the Executive Chef at the Rustic Canyon Family's former Mexican restaurant, Tallula's, where he built the housemade masa program with Chef Jeremy Fox from the ground up. He has worked alongside other acclaimed chefs, such as Thomas Keller at Bouchon and Joachim Splichal at Café Pinot. After leaving Tallula's to pursue his dream of opening a Burmese-Indian spot, he reconnected with Zoe and Josh less than a year later. Saw, who studied music and was in a metal band, brings his own, unique spin to his heritage's cuisine, and he's a fierce proponent of only using what's local and available—a hallmark of Burmese food. Contact him through IG: https://www.instagram.com/sawsaw_13/ https://www.thedutchessojai.com/ https://www.pondicherrydrygoods.com/   JJ Flizanes is an Empowerment Strategist and the host of several podcasts including People's Choice Awards nominee Spirit, Purpose & Energy. JJ Flizanes works with conscious, spiritual truth seekers who want to remove emotional blocks to success. She helps people identify sabotaging patterns and transmute struggle into joy. Through a series of clarifying exercises, she is able to curate a personalized roadmap to emotional healing.  JJ is passionate about empowering people with the knowledge and awareness of how they can live the life of their dreams. http://jjflizanes.com  

 Tu veux que je te raconte l'histoire de la montagne envahie de touristes? Ok mais par contre moi, je ne raconte mes histoires qu'aux enfants qui se lavent les dents. Donc attrape ta brosse à dents, ton dentifrice, et tu frottes, jusqu'à ce que l'histoire soit terminée! 

durée : 00:21:08 - Bienvenue chez vous en Alsace, la cuisine - Une adresse incontournable pour les amateurs de gastronomie locale et conviviale.

Chaque matin, l'équipe vous parle du con du jour.

Parlons bouchons avec Dominique Tourneix, président de Diam Bouchage ! Diam Bouchage est une entreprise française qui a développé une nouvelle manière de produire les bouchons en liège pour éviter les goûts de bouchon et contrôler l'évolution du vin durant son vieillissement. Ingénieur passionné, Dominique a travaillé dans l'entreprise pendant plus de 20 ans et a suivi chaque étape de son développement.Dans cet épisode, on se pose plein de questions :Comment le bouchon influence-t-il l'évolution du vin ?Qu'est-ce qu'un bouchon en liège dit « technologique » ?Comment se prémunir contre le goût de bouchon ?Quel est le bilan carbone d'un bouchon en liège ?Comment repenser la conception produit face à la raréfaction des ressources en pétrole ?Lien vers les références citées :Jean-Marc Jancovici, président du Shift Project et associé de Carbon 4Seguin Moreau, tonnellerie du groupe Oeneo Vivelys, enterprise d'oenologie de précision du groupe Oeneo Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Pour plus d'informations :   https://www.francaisauthentique.com/pousser-le-bouchon-un-peu-trop-loin

Après avoir entendu la chanson composée et chantée par Benoit vendredi dernier, un auditeur s'est amusé à remixer la chanson afin d'en faire l'hymne au trafic de l'émission.  Entrevue avec René Grignon, citoyen de Longueuil.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Dur dur de circuler à Montréal… Alexandre Moranville-Ouellet s'est penché sur le phénomène.  Chronique insolite avec Alexandre Moranville-Ouellet.Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Toutes les réponses à tes questions ! Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This is a Vintage Selection from 2006The BanterThe Guys discuss WalMart's announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart's marketing choice have on the American farmer?The ConversationThe Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City. He discusses what went into opening a second world-class restaurant across the country from his first.  Hear about Chef Keller's four basic principles he uses to come up with his amazing dishes. The Inside TrackThe Guys were lucky enough to dine at Per Se and French Laundry so they enthusiastically welcome Thomas Keller to the show. Will Chef Keller take Francis's advice about a new product line?“Yeah, I think that's why I took it nice and slow, was because I really enjoyed being in the kitchen. I really enjoyed working with my team. I really enjoyed the guest interaction. I enjoyed being at the French Laundry,” Thomas Keller on The Restaurant Guys Podcast 2006BioChef Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession, including The French Laundry, in Napa Valley, and Per Se, in New York, among others. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor. He has received countless accolades, including The Culinary Institute of America's “Chef of the Year” Award and the James Beard Foundation's “Outstanding Chef” and “Outstanding Restaurateur” Awards. He holds honorary doctorates in Culinary Arts from Johnson and Wales University and The Culinary Institute of America. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d'Or, a prestigious biannual competition that is regarded as the Olympics of the culinary world.There are more than 1.5 million copies of his cookbooks in print.InfoTo access all of Thomas Keller's conceptshttps://www.thomaskeller.com/thomas-kellerThe French Laundry Cookbook by Thomas KellerChef Thomas Keller on Instagram@chefthomaskellerOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magReach out to The Restaurant GuysSupport the Show.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/2390435/support

In this episode, Chef Ryan Brown shares his remarkable culinary journey, starting from his early days in Montreal to becoming a prominent chef in London. Ryan recounts his beginnings in a Chinese catering company at the age of 14 and his experiences in various kitchens, from a local diner to a prestigious golf club in Muskoka. His journey took him to France, working in a Michelin-starred restaurant, and then to Napa Valley's Bouchon. Eventually, Ryan landed in London, where he worked for Joel Robuchon and other renowned establishments. The episode also highlights Ryan's transition into mentorship, his current ventures with Union 38, and his advice for aspiring chefs to cultivate hobbies and interests beyond the kitchen.

In this episode, Chef Ryan Brown shares his remarkable culinary journey, starting from his early days in Montreal to becoming a prominent chef in London. Ryan recounts his beginnings in a Chinese catering company at the age of 14 and his experiences in various kitchens, from a local diner to a prestigious golf club in Muskoka. His journey took him to France, working in a Michelin-starred restaurant, and then to Napa Valley's Bouchon. Eventually, Ryan landed in London, where he worked for Joel Robuchon and other renowned establishments. The episode also highlights Ryan's transition into mentorship, his current ventures with Union 38, and his advice for aspiring chefs to cultivate hobbies and interests beyond the kitchen.

Bij het horen van het woord bistro denk je in eerste instantie aan geblokte kleedjes, kaarsen in flessen, vlees op planken en kilo's kruidenboter. Tenminste, als je voor 1980 geboren bent. Die ouderwetse bistro heeft er in Nederland wel voor gezorgd dat we met zijn allen uit eten gingen, samen met de Chinees aka het Chin Ind restaurant.Jonas en Jeroen hebben het over de opkomst en ondergang van de bistro in Nederland. Welke gerechten er op de kaart stonden. Over de sleutelrol van de familie Fagel die de bistro als concept uitrolde avant la lettre. En natuurlijk hebben we echte bistrorecepten en heel veel adressen in Amsterdam en Parijs. In het supplement praten we met Hanneke Schouten van Bouchon du Centre. De bistro is haar natuurlijke habitat, maar tegenwoordig runt ze een Bouchon. Dat is het Lyonnaise neefje van de bistro en dat is heel wat anders. Wij herhalen een bouchon is geen bistro (maar het ziet er wel zo uit).Kom je ook naar de live opname op zondag 14 juli 2024? https://watschaftdepodcast.com/live/ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

durée : 00:58:53 - Entendez-vous l'éco ? - par : Tiphaine de Rocquigny, Aliette Hovine - Les techniques des publicitaires sont-elles en train de passer de méthodes de persuasion à des méthodes de manipulation ? Quels sont les biais cognitifs mis en place par les publicitaires ? - invités : Karine Berthelot-Guiet Professeure des universités et directrice du CELSA-Paris-Sorbonne; Mehdi Khamassi Directeur de recherche au CNRS en sciences cognitives

En Côte d'Ivoire, il ne reste plus que quatre rencontres, une à Bouaké et trois à Abidjan, avant la fin de la CAN. Pour le plus grand regret de tous les fans de football. Les habitants du nord d'Abidjan, eux, vont pouvoir souffler un peu. Notamment autour du village d'Ebimpé où se trouve l'immense stade Alassane Ouattara, et dans la commune voisine d'Anyama. Car les jours de match, les locaux doivent prendre leur mal en patience : impossible d'avancer d'un pouce. Malgré les bouchons d'Anyama, conducteurs, commerçants et écoliers restent philosophes malgré tout.  À lire aussiCAN 2024: Nigeria-Afrique du Sud, Côte d'Ivoire-RDC... ce qu'il faut savoir sur les demi-finales  À lire aussiCAN 2024: Haller, Lookman, Mokoena... ces joueurs qui peuvent faire la différence en demi-finales

Five chefs from Las Vegas have received nominations for James Beard awards, and we've talked to four of them! Plus: comments from Thomas Keller on the 20th anniversary of Bouchon, and Joe Bastianich on the opening of All'Antico Vinaio, one of the most famous sandwich shops in Italy. Also: a new Executive Chef at Bazaar Meats and two big-deal grocery chains are coming to the valley. Learn more about your ad choices. Visit podcastchoices.com/adchoices

They stopped talking about the school shooting at Perry HS in Iowa, and Tony told you they would. Holcomb's State of the State last night. Chris Christy won't drop out. He won't endorse Nikki Haley because he can't trust her. IU Suspends professor. That's lots of “musts” Mr Holcomb. We should teach economic literacy to our children. Popcorn Moment. DeSantis heckled during his town hall last night. People that took over coffee shop for a wedding. Justice Department wants to identify Gender Dysphoria as a disability. Outraged parent shouting about illegal immigrants being moved into a school and forcing their kids into remote learning. Def Sec in hospital for prostate cancer, Kirby defends. Congressman Bouchon & Pence announce retirements. But Andre Carson stays. Mickey Shuey to talk about all the open office space here in town.Time to Fill up on the News: SEC's twitter feed was hacked. Iowa, the weather matters. It will be below 0 during the Iowa Caucus. Tunnels under Crown Heights connecting synagogue to Mikvah.     See omnystudio.com/listener for privacy information.

Lundi 14 février 2011 à Bouloc, une petite ville située à 25 kilomètres au nord de Toulouse. Christian Bouchon est inquiet : sa femme, Patricia, est partie, comme tous les matins, faire son jogging. Et là, elle n'est toujours pas revenue. A-t-elle été victime d'un accident ? A-t-elle besoin d'aide ? A moins qu'elle n'ait fait une mauvaise rencontre ? Les heures passent et toujours aucune nouvelle. C'est le début d'une affaire hors du commun où, malgré la mobilisation de tous et les investigations des forces de l'ordre, il ne faudra pas moins de 7 ans pour enfin entrevoir la vérité... L'affaire Patricia Bouchon, un nouveau podcast de Chroniques Criminelles raconté par Jacques Pradel.

From the most luxurious restaurants such as the French Laundry, Per Se, and Bouchon, to the amazing creations at Del Dotto Vineyards, Chef Joshua Schwartz has maintained a special affection for catching the food he cooks and serves with a hook and line. Find out what inspires Chef Josh in the kitchen and on the water as he joins winemaker Robbie Meyer on Drop the Check.

durée : 00:58:31 - Le Cours de l'histoire - par : Xavier Mauduit - En 1933, Eugénie Brazier reçoit trois étoiles au guide Michelin pour ses deux restaurants. Le premier dans Lyon même, accueille l'élite de la ville. Le second, en périphérie, profite de l'essor de l'automobile. C'est la reconnaissance d'une histoire populaire dans la "capitale de la gastronomie". - invités : David Michon Historien, chercheur à l'université Lumière Lyon 2; Catherine Simon Journaliste et écrivaine

durée : 00:03:23 - Le Billet de Daniel Morin - par : Daniel Morin - .

Je réponds de façon claire et directe à toutes les questions essentielles, en une minute chrono ! Learn more about your ad choices. Visit megaphone.fm/adchoices

Last week in crypto, the market was moving. With Bitcoin up 8% in a few days and surpassing the $30k mark. We've seen this continue into this week, with 2023 all time highs, and hoovering around the $35k point. Other assets followed, with Ethereum up 7% and Dogecoin up 8%, and Chainlink up a staggering 30%. As bitcoin trends up, it's dominating the crypto news landscape this week, but there's still plenty of other things going on. Uniswap Labs, owner of the Uniswap platform has introduced a new fee structure on specific token pairs. This has caused unease within UNI token holders, who govern the protocol and had not voted to implement the fees. Those against the new fees argue that Uniswap Labs are capitalizing on the token's value, and not sharing the profits with the token holders. But some in the community support the change, arguing that allowing companies like Uniswap Labs to monetise their front-end interfaces can create sustainable business models and promote continued development.  Tether's newly appointed CEO, Paolo Ardonio, has made a game changing commitment to the Tether ecosystem as he vows to release real-time reports on Tether's reserves next year.  Tether already provides daily reserves reports on its website, but Ardonio wants to share even more data as he recently shared his goals for increasing tech investments, talking to regulators, and expanding into renewable energy. Tether's USDT does more in trading volume than any other crypto asset, including Bitcoin, and last week data from Santiment showed high amounts of Tether being sent to crypto exchanges, which some say is a bullish signal.  A report from Le Figaro, France's biggest newspaper, has highlighted a rise in the number of French stores accepting Bitcoin. In 2021, Bouchon-comptoir Brunet, a Lyon-based bouchon, which is a type of eatery specific to the Lyon area, were the first in the area to accept bitcoin as a form of payment. They have a dedicated Bitcoin page on their website, where they share their reasoning and that they do not convert the bitcoin they receive into euros or fiat currency, but instead hold the cryptocurrency. The eatery also offers some items only available to purchase in Bitcoin, such as a rare bottle of chartreuse herbal liqueur, which is priced at 0.001 Bitcoin.

Voici les trois mots du jour: Un bouchon, une cloison et une peluche Learn more about your ad choices. Visit megaphone.fm/adchoices

Voici les trois mots du jour: Un bouchon, une cloison et une peluche Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This week, we are so excited to have Chef Oliver Poilevey, chef/owner at Le Bouchon, Taqueria Chingón, and Obélix, join the podcast. Oliver started washing dishes at his father's restaurant at age 13. After briefly attending culinary school and working abroad, he returned to work at Le Bouchon in his 20s, eventually taking over as head chef. A low-key master of his craft, Oliver talks about coming into his own as a chef while working alongside his father, shares stories from working in kitchens in France, and describes opening Taqueria Chingón during the pandemic. Plus: he hints at plans for a new restaurant concept coming soon to Chicago. 

If you're curious about how restaurant chains source their beverages, this Podcast is for you. In this informative episode, Sid Patel, CEO of Beverage Trade Network, takes you inside River Roast, one of the restaurants by Levy Restaurants. He is in conversation with Rachael Lowe, Director of Beverage Operations for Levy Restaurants. Rachael explains the procurement process for beverages in restaurants, from choosing the right products to negotiating prices and contracts. She also explains how the beverages are selected and provides insights into managing inventory and building successful supplier relationships. Whether you're a restaurant owner, manager, or wine director, you won't want to miss this informative video about the beverage procurement in restaurant chains. So grab a glass of your favorite libation and join us for this fascinating look behind the scenes of the restaurant industry. ***About Rachael Lowe*** Director of Beverage Operations at Levy Restaurants Rachael Lowe passed the advanced sommelier degree from the Court of Master Sommeliers in 2009 with a top score that earned her a Rudd Scholarship. She was the 2010 Jean Banchet Top Sommelier, 2011 Star Chef Rising Star Sommelier and 2016 Food & Wine Sommelier of the Year. In addition to such merit, she won the top prize at the Ruinart Chardonnay competition hosted by Ruinart and the Guild of Sommeliers in 2010 Lowe served as Sommelier at the Michelin-rated Bouchon, a French bistro in Yountville, CA, under the direction of The Thomas Keller Restaurant Group. Prior to her time there, she spent more than four years as Sommelier for several fine-dining venues throughout New York City, including Café Gray, the Mandarin Oriental and Restaurant Gordon Ramsay inside The London NYC hotel. Upon moving to Chicago Lowe served as Director of Wine and Spirits at the Trump International Hotel & Tower Chicago, where she oversaw all wine and beverage management, which included Sixteen, the hotel's signature fine-dining restaurant, Rebar, the Terrace at Trump, and all catering and in-room dining. She then took over as Wine Director at both Naha, a Michelin-starred Mediterranean restaurant, as well as the companies French based sister restaurant, Brindille. Six years ago Lowe took the position as Director of Beverage for Spiaggia, where she oversees the restaurant, Café and private dining events.

Historiquement Vôtre réunit 3 personnages qui ont poussé le bouchon : Marcel Duchamp qui s'est fait un nom en changeant les codes de l'art, et a fait d'un urinoir une œuvre d'art en inventé qu'il a appelé, en anglais, le ready made. Puis lui était américain, et a poussé le bouchon encore plus loin à la télévision, et sur scène où le public venait rire, l'applaudir - et souvent aussi finissait par le huer : Andy Kaufman, le comique qui ne voulait pas en être un. Et un cinéaste et comédien surnommé "le pape du trash", “le roi de la subversion”, ou “le prince du vomi” aussi aux Etats-Unis : John Waters.

Alors bien sûr, une alternative peut vous sauver un dîner mais rien ne remplace un outil dédié et construit pour un usage précis. Ce que je vais vous présenter ici est à voir comme des techniques de sauvetage. Vous êtes dans une salle des fête de location et vous ne trouvez pas de tire bouchon, vous cuisinez chez des amis et ils n'ont pas de mixer plongeant, ce genre de choses. Pas de rouleau à tarte, pas de problème. Une bouteille de vin pourra faire l'affaire. En fait, tout cylindre un peu rigide, propre et lisse fera l'affaire. Un manche de brosse peut aussi faire l'affaire, mais c'est hygiéniquement très discutable. Si vous ne trouvez pas de tire-bouchon, vous pouvez aller chercher le vin non pas en sortant le bouchon comme à l'accoutumé mais bien en le rentrant, en le forçant à l'intérieur au moyen de votre fusil ou d'une baguette assez solide. Attention toutefois aux éclaboussures car l'opération mal gérée peut créer un geyser et gardez en tête que le bouchon restera dans la bouteille, ce qui le fait moyen niveau standing mais, hé, bon, c'est une alternative. La poche à douille peut se voir aisément remplacée par un sachet de conservation, voir, si vous êtes habile, par un cornet fait de papier parcheminé, de papier cuisson. Le fouet peut se voir remplacer par une fourchette, c'est loin d'être parfait mais à défaut, ça peut rendre des services. Encore mieux, la double fourchette pour remplacer un fouet. Plus précis, un attendrisseur à viande peut se voir remplacé par une poèle au fond épais, et plus général, les appareils de cuisson spécifique comme un appareil à croque, un cuiseur à riz, un cuiseur à oeufs, ce genre de choses, et bien tout ça peut se faire à la poële et ou au four, solution moins pratique quand on a pas l'habitude mais viable. Learn more about your ad choices. Visit megaphone.fm/adchoices

En février 2011, à Bouloc au nord de Toulouse, Patricia Bouchon disparait lors de son jogging quotidien. On retrouve son corps un mois et demi plus tard. Les soupçons se portent sur un habitant du village. 

En février 2011, à Bouloc au nord de Toulouse, Patricia Bouchon disparait lors de son jogging quotidien. On retrouve son corps un mois et demi plus tard. Les soupçons se portent sur un habitant du village. 

Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE.  I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com or leave me a message on Speakpipe! Presented to by:   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today?   So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality  

Join Steve and Chef Joey Chavez as they talk about cooking, real estate, and creative vision. Even while playing football, Joey Chavez knows that he wants to be a chef. To be great at dishes, he knows he needs to be surrounded by the best and maintain it. While on the road to being a great chef, the pandemic happened, which shifted his routine of working more than eight hours daily to nothing. With nothing to do, he spent more time with his family, leading him to appreciate time freedom. As a result, he began spending his time discovering and learning how to live a lifestyle of freedom both in time and in finances. A discovery that led him to real estate investment. Combining his expertise in the cooking department and his skills in real estate investing, he set up and will be setting up unique real estate offerings that are bound to be a hot deal. If you want to learn more about what Chef Joey is cooking in the real estate arena, tune in to this episode, and enjoy!                    Outline of the episode: ·        [00:01] Intro ·        [00:50] How he got started as a chef ·        [05:11] Growing a family, real estate, and the pandemic ·        [10:15] Pivoting into a high-rate environment ·        [11:37] Building things together with your spouse ·        [13:50] The key difference between an assumption and a sub-2 deal. ·        [17:44] Off-market deals vs. market deals ·        [22:34] What's your Buy box? ·        [24:32] New projects and diversifying strategies ·        [28:13] The power of partnerships ·        [31:14] An event place and other different facets of the real estate market ·        [35:45] Finding deals and networking [37:15] Fire round   About Chef Joey Chavez Chavez, a Los Angeles native, attended Lamar University in Beaumont on a football scholarship. While earning his bachelor's and culinary degrees there, he worked at a local Pappadeaux's restaurant. That introduction to the restaurant world led to a job at Koi Sushi Bar in Beaumont, followed by La Truffe Sauvage, a French restaurant in Lake Charles. Chavez's mentors at La Truffe Sauvage encouraged him to seek employment with an international hotel chain which led to a job at Wolfgang Puck's Spago at the Ritz Carlton in Beaver Creek, Colo., in 2012. Chavez later staged in New York restaurants, including Le Bernardin, Per Se, 11 Madison Park, NoMad, Dovetail, and Masa. That work helped him snag a year-long training program with the Thomas Keller Restaurant Group in 2015; he worked at both The French Laundry and Bouchon. In 2016, Chavez was named chef de cuisine at the Vietnamese bistro OTD from the Slanted Door Group in San Francisco. He later worked at Caribou Club in Aspen and as executive chef at The Bygone at the Four Seasons Baltimore, where in 2019 he was voted Best New Chef from the Baltimore Sun's Reader's Choice Awards, and as an executive chef at Brennan's of Houston.   Resources: ● Hawaii Millionaires Mindset Blueprint ·           Chef Joey Chavez ·        Hidden Truffle Connect with The Cashflow Project! ●    Website ●    LinkedIn ●    Youtube ●    Facebook ●    Instagram

País, known as Criolla Chica in Argentina, and Mission in the US,  was brought by the Spanish conquistadores and was South America's most planted grape for centuries until an economic boom in Chile and waves of migration in Argentina brought new and interesting grapes to these nations. Argentina has plantings of the grape, California now barely any, so Chile is the epicenter of the grape, where it is thought of as the locals' grape – something low quality and common that has been around forever but has never made more than cheap, bulk wine or wine for local consumption.  País (a.k.a., Criolla Chica or Mission), "Mission Grapes" by Hey Fritters is licensed under CC BY-SA 2.0.   But in 2007, the 200+ year old vines caught the attention of Europeans who were making wine in Chile and they began experimenting. The grape was made into sparkling wine and then into funky natural wines, which gained a following in France and in the capital city of Chile, Santiago. Today, there is revived interest in this grape, and it is making everything from Beaujolais Nouveau-like styles to some more complex, spicy, herbal yet fruit wines with great tannins and acidity. In this episode we explore the origins of this grape and what makes it so fascinating.    Here are the show notes: We discuss the overview of the grape – it's called Criolla Chica in Argentina, Mission in California, and it is grown in Peru where it is distilled into Pisco and makes some natural wine, as well as Bolivia where it is called Missionera. We will refer to the grape only as País because Chile is the epicenter of growing!   We discuss the styles of wine that País makes: rosé, sparkling, lighter and easy drinking wine, and a fortified wine called Angelica, that can last for decades     The Grape Origins: País was probably the first vitis vinifera grape to come from the Old World, we tell the alleged story of Hernán Cortes hating the native grapes and demanding that better grapes be brought. He mandated that sacramental wine be made using grapes grown from cuttings from the Old World, so the high yielding Listán Preto was brought from Castilla-La Mancha and the Canary Islands where it had been growing to make wine to restock ships for the journey across the sea.   In the vineyard País is a big cropper with big, irregular berries. It has a lot of water in the grapes which can result in a low concentration of flavor The grape is easy to cultivate, is drought resistant, and has very deep roots, especially when grown on well-drained, granite rich slopes. It likes hot, dry climates. For these reasons it deserves our attention – it could have a bright future with climate change, although it needs careful management to be good. There are many 200+ year old vines in Chile, trained in bushes. Many of them have potential to be great.      Winemaking:  Winemakers must grapple with the fact that the wine lacks concentration of fruit flavor, and that it has a rustic, rough mouthfeel due to the types of tannins in the grape. It can also have low acidity or, if picked too early, too much acidity.  Techniques to manage the grape include carbonic maceration to increase fruitiness, saignee to increase intensity, and gentle pressing and traditional winemaking to keep the balance in the wines.  Terms we discuss: Zaranda – a bamboo mat that sits over the fermentation vat. Winemakers apply gentle pressure for less tannic, more acidic wines. Grapes are then crushed by foot and left to ferment in the traditional winemaking method Pipas — large pipe-shaped vats made from native beechwood. Used for short-term aging   País Wine/Flavors País is very light in color, and light in body. Depending on how the tannins are managed, the wine can be balanced or have really rough tannins The aromas and flavors range. The wines can be spicy and complex, with earthy, herbal, black pepper, and red fruit notes. It can also be simple with red fruit notes like pomegranate, and floral notes. It's often compared to Beaujolais     Food Pairings:  Mediterranean origin food. Think about Spanish tapas or Greek meze. Lentils, black beans burgers, beans, tacos, Spanish rice     Regions Chile Today, about ~7,250 ha/17,915 acres of País grow all over Chile -- from the Atacama Desert in the north to the southern regions of Maule, Bio Bio, and Itata, where the majority of plantings lie Was a much larger part of Chile's plantings until the mid 1800s when the mining boom made some Chileans very wealthy, and they used that money to set up vineyards and winemaking operations to make French varietal wine – Cabernet usurped País.  The grape was relegated to poor regions,  especially Maule, Bío Bío, and Itata where it was kept alive by the traditional local wine, Pipeño – fizzy, light, often sweet red made of País. The grape was so cheap and undervalued that growers and winemakers have no incentive to work with it  In 2006-2007, producers like Miguel Torres of Spain and young winemaker, Louis-Antoine Luyt who was trained in Beaujolais and is a natural wine advocate began making impressive sparkling and red of País. As the wine improved in quality, others became interested in making País and blends using the grape – Bouchon, Roberto Henriquez, and Concha y Toro are some examples One of Luyt's wine labels   Argentina  According to Amanda Barnes, author of the “Wines of South America”,  “Criolla” means a person or thing of Spanish-descent, born or developed in the Americas. Music, food, people, and grapes can be Criolla. Criolla grapes are a family of grape varieties that include the first vines, and part of that is Criolla Chica.  Producers that are experimenting: Cara Sur in Barreal, San Juan  Rocamadre in Paraje Altamira (Mendoza) from old vines Vallisto in Salta     California Called Mission grape  -- Established in 1769 with the Franciscan missions, Junipero Serra Died with Prohibition, today about 400 acres left, some producers in Amador, Calaveras, Santa Barbara, and Lodi still grow the grapes and some make early drinking, natural wine of it A traditional wine and the one that was esteemed at the time was Angelica, a sticky sweet wine that apparently tastes like molasses, dried figs, caramel, and nuts. The Mission Grape, growing in Lodi, CA. Photo: Lodi Growers Assoc It's an interesting time for País. I think this is the beginning of a journey with this grape and we'll keep you posted on new developments!  Maule, Itata and Bío Bío are in southern Chile. Map (C) WFNP   Sources to learn more: SouthAmericaWineGuide.com, Criolla Grape Varieties, Amanda Barnes País - Decanter China – great article by MW Julien Boulard Wikipedia: https://en.wikipedia.org/wiki/Pais Quench: The epic tale of País, the people's grape Wines of Chile: País  ____________________________________________________ Thanks to our sponsors this week:   Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes