Podcasts about Bouley

Our guest is Isao Yamada who is the chef-owner of Yamada https://www.yamadanewyork.com/ in New York.  He was classically trained in Kyoto as a Kaiseki chef and opened his own restaurant at the age of 25 in his hometown Fukuoka.  He could have successfully built his career in Japan but he decided to move to the U.S. in 2006 to pursue new challenges.Chef Yamada's career in the U.S. evolved as he worked closely with the legendary chef David Bouley in New York.  He earned a Michelin star as the executive chef at Chef Bouley's Kaiseki restaurant Brushstroke.  In April 2025, Chef Yamada opened his own beautiful restaurant Yamada in Manhattan.In this episode, we will discuss Chef Yamada's unique career, how he collaborated with the legendary Chef Bouley, his Kaiseki dishes at Yamada that seamlessly merge authenticity and creativity, his joy and challenges in cooking in America, how Japanese cuisine in America has changed in the last two decades and much, much more!!!Follow Chef Yamada on Instagram @chef_yamada.isao, as well as his restaurant Yamada @yamadanyc!

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

A discussion of the Federal budget on Thursday with Mike Dennehy of Dennehy and Dennehy and Bouley in Concord and Mike Murphy, Senior Vice President and Chief of Staff at the Committee For A Responsible Federal Budget. www.crfb.com. Mike Dennehy also discussed the new housing he and his wife have recently established for the developmentally disabled in Concord.

Vu sur The Pure Drop : Eddy Guilloteau, Rémi Brannon et Fred Bouley Ronald reçoit Eddy Guilloteau organisateur de la Brittany Winter School d'Arzon (56),  Rémi Brannon, musicien et participant à l'événement et Fred Bouley, musicien. Cet article provient de Radio AlterNantes FM

We are delighted to present part two of the two-part episode from Culinary Mechanic Podcast hosted by Simon Zatyrka, where our CEO, Josh Sharkey, was featured as a guest.In this episode of the Culinary Mechanic Podcast, host Simon Zatyrka continues his conversation with Josh Sharkey, diving deeper into the intricacies of recipe development and management. From the inception of meez to the dynamic nature of ingredient sourcing and climate impact, they explore the essential role of precision in culinary artistry. Discover the behind-the-scenes journey of transforming traditional practices into innovative solutions that revolutionize the way chefs approach recipe creation and execution.Josh Sharkey - CEO & Co-Founder, meezThe founder and CEO of meez, Josh Sharkey is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (Oceana, Tabla, Bouley, Cafe Gray). After more than a decade cooking in Michelin-starred restaurants, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following over two years of development. During the pandemic, Sharkey used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds going towards restaurant relief. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. www.getmeez.comWhere to find Simon Zatyrka: WebsiteInstagramLinkedInWhere to find Culinary Mechanic Podcast:WebsiteYouTubeSpotifyAppleWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter

Enregistré en live le 14 décembre 2024 en direct. Et pour son premier live de son histoire, l’équipe d’After Hate (Daniel et Benjamin aka Kwyxz) et en guest montagnard Stéphane Bouley ont décidé de grâver tous les blockbusters de 2024. De Furiosa à Dune 2 en passant par le meilleur des films bollywoodiens et même quelques films français, oui oui, on a tout passé en revue et classé. Le vainqueur va vous surprendre. 2h27 de débat qu’on espère drôle et affuté, c’est tout l’objet de ce live. Merci à tous les gens qui nous soutiennent ou ceux qui ont fait le déplacement. Réalisation et montage: Fanny Cohen-Moreau Et on remercie plus que jamais chaleureusement nos généreux Patreotes

Vu sur The Pure Drop : Gwenael Kivijer et Frédérik Bouley Ronald reçoit Gwenael Kivijer et Frédérik Bouley pour leur duo Hip-Noz. Cet article provient de Radio AlterNantes FM

durée : 00:07:31 - Info médias - Sept ans après l'arrêt de la série, les Lepic et les Bouley sont de retour mercredi sur France 2 pour un épisode inédit intitulé "On va marcher sur la Lune".

Voici l'occasion de (re)découvrir les aventures des familles Bouley et Lepic, et de retrouver leurs problématiques familiales et éducatives toujours aussi actuelles ! Les premiers sont une famille recomposée dont les parents prônent le dialogue et l'éducation positive. Une philosophie plutôt attirante sur le papier, mais parfois compliquée à respecter dans les faits. Les Lepic, eux, représentent une vision plus traditionnelle de l'éducation basée sur l'autorité, le travail et la réussite scolaire. Mais là encore, leurs velléités sont quelque peu contrariées par la réalité. Si, à première vue, tous les opposent, les deux familles, et surtout les parents, vont se rapprocher et même devenir amis, unis par un thème universel : les enfants. Dans le double épisode, intitulé On va marcher sur la lune, qui reprend l'intrigue cinq ans après le dernier chapitre, les parents Lepic et Bouley semblent quelque peu s'ennuyer. Fabienne s'improvise autrice de romans érotiques, Renaud est mis en pré-retraite, Denis cherche toujours sa voie professionnelle et Valérie est devenue complotiste. Pour les sortir de cette torpeur, leurs enfants respectifs les inscrivent à un concours leur permettant de gagner un voyage sur la lune ! france.tv propose gratuitement les 9 saisons de Fais pas ci, fais pas ça et diffuse le 18 décembre l'épisode inédit XXL à suivre dès 21h05 sur France 2. https://www.youtube.com/watch?v=B9XPz1wgDOo Deux familles, deux visions de l'éducation Créée par Anne Giafferi et Thierry Bizot, Fais pas ci, fais pas ça est une série humoristique qui a profondément marqué le paysage audiovisuel français. Par son aspect comique évidemment, né entre autres des visions éducatives opposées des deux familles. Grâce à sa longévité également : la série affiche 68 épisodes au compteur (plus le nouveau chapitre inédit) pour 10 ans d'existence, la diffusion sur France 2 s'étalant entre 2007 et 2017. Une longévité qui a permis au public de suivre l'évolution des Lepic et des Bouley : la croissance des enfants, le besoin d'entretenir son couple, l'épanouissement personnel, les errances et les succès professionnels. Des préoccupations du quotidien dans lesquelles chacun peut se retrouver. Et c'est justement cette proximité qui a contribué au succès de Fais pas ci, fais pas ça. En abordant avec justesse et sensibilité des thématiques telles que l'éducation, l'adolescence, les relations familiales et amicales, la fiction s'est faite la porte-parole d'une vie finalement normale, mais passionnante. Et si la fiction signée France Télévision arbore fièrement son étiquette de comédie, elle n'en oublie pas d'émouvoir. Un équilibre parfaitement tenu tout au long de la vie télévisuelle de cette série portée de main de maître par un casting hétéroclite et talentueux. Bruno Salomone et Isabelle Gelinas, le couple Bouley, avaient déjà une popularité certaine au début de la série, tirant leur expérience professionnelle principalement de la télévision. Valérie Bonneton et Guillaume de Tonquédec, eux, étaient essentiellement des acteurs de théâtre qui ont trouvé, avec cette fiction, un nouveau terrain de jeu dans lequel ils se sont complètement épanouis. Un casting qui a, par ailleurs, vu défiler durant les dix années de diffusion de Fais pas ci, fais pas ça, des invités de marque comme Isabelle Nanty, Anémone, François-Xavier Demaison ou encore Patrick Bruel. [bs_show url="faispascifaispasca"] L'intégralité des 9 saisons de Fais pas ci, fais pas ça est d'ores et déjà disponible sur la plateforme gratuite france.tv qui propose également en avant-première le nouveau double épisode.

durée : 00:03:27 - Capture d'écrans - par : Eva Roque - Les familles Bouley et Lepic sont de retour sur nos écrans pour deux épisodes spéciaux. Avec des parents qui vieillissent et des enfants qui décident de les envoyer sur la lune ! A voir sur France TV dès le 5 décembre avant une diffusion sur France 2.

Vu sur Le Club Breton N°11 : Reportages et actualités avec Yves Averty et Marie. Reportage : L'enregistrement de « Naoned » le premier disque du duo Hip-Noz, Frédérik Bouley et Gwenaël Kiviger, avec, les 11 et 19 juillet, quelques invités : Stefan Geffroy, Visant Roué, Jean-Marie Nivaigne, Rémi Brannon et Etienne Arnoux et les ingénieurs du son : Kike Larrea et James Wood. Programme musical : Six titres de […] Cet article provient de Radio AlterNantes FM

Vu sur The Pure Drop : Le trio Doon Ronald reçoit le trio Doon (folk – irlandais – québécois – écossais) avec Florent Jolly, Frédérik Bouley et Yoran Cheminant Cet article provient de Radio AlterNantes FM

#81. In this episode of the meez Podcast, Josh Sharkey sits down with PJ Calapa, Executive Chef of Marea in NY and Beverly Hills. Chef PJ Calapa's exposure to a broad range of cuisines and flavors began at an early age, having grown up in the Mexican border town of Brownsville, Texas. As a child, he joined his grandmother in the kitchen and later worked for his grandfather's wholesale fish business. Calapa continued to nurture his culinary passion during undergraduate studies at Texas A&M University, when he worked on the hot line at Christopher's World Grille. Calapa then moved to New York and enrolled at the Culinary Institute of America in Hyde Park. As a CIA graduate, Calapa worked with Josh at Bouley in Tribeca, Eleven Madison Park, and Nobu 57, where he started as a line cook and quickly rose through the ranks to become executive sous chef.In 2010, Calapa joined the Altamarea Group to launch Ai Fiori, which earned threestars from The New York Times, a Michelin star, and a 2013 Star Chefs Rising Star Chef Award. Calapa then opened as executive chef at Campagna at the Bedford Post Inn. In the summer of 2016, Calapa left the Altamarea Group to open two new projects of his own. In 2017, Calapa debuted his interpretation of an iconic New York tavern in Manhattan's West Village, The Spaniard. Calapa then brought a taste of southern Italy to Manhattan's Flatiron district with Scampi in the fall of 2020. His thoughtful menu showcased the culinary bounty of land and sea with dishes that highlighted the uninhibited vibrance of the region – delicately composed crudos, hand-made pastas, seasonal vegetables procured from the greenmarket and masterfully prepared items on the grill. Rejoining Altamarea Group, Calapa continues his culinary journey as the Executive Chef of highly acclaimed Marea, helming the kitchen and menu development. In this episode, Josh and PJ reminisce about memories from working at Bouley together as well as experience and lessons PJ gained throughout his career path. We also discuss PJ's health journey, his experience with fatherhood, and his current accomplishments at Marea. Where to find Chef PJ Calapa:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:18): Bouley memories(06:10): PJ's Texas Roots (12:35): What makes great pasta(14:47): Bouley's career path(34:16): The effects of COVID on PJ(39:22): The story of The Spaniard(44:25): PJ's health journey(50:35): Marea(1:02:15): What is next for PJ(1:04:19): Message to young chefs

Brad & Diego got a repeat offender, returning customer here for a second go round in our booth, please welcome the amazing Casting Director Judy Bouley!It's been over a year since we last had her on the show and she's now got a book being released!Like our Podcast? Wanna Support with a Donation of any size?venmo - @BradAshtenWe thank you for your patronage & Keeping the arts alive!#actor #actress #director #producer #sound #lights #camera #action #directorofphotography #artists #musicians #hair #makeup #wardrobe #casting #castingdirector #models #stars #celebrities #music #performers #tv #film #radio #television #indiefilms #scripts #deadcelebs #toys #art #awards #sag #aftra #aea #unions #movies #theatre #arts #politics #mystery #thriller #drama #suspense #comedy #fightchoreography #stunts #universalstudios #warnerbros #dc #dccomics #comicbooks #writers #screenplay #hollywood #losangeles #california #newyork #industry #castingcouch #auditions #selftape #redcarpet #oscars #emmys #mtv #abc #nbc #sony #talk #chat #discuss #fun #energetic #unique #standup #comedians #dancer #soundmixer #nashville #europe #unitedstates #books #magazines #sports #athletes #magicians #poets #singer #famous 

C'est une expérience sonore au multiples saveurs, qui mettront vos sens dans tous leurs états, que nous vous proposons cette semaine dans notre émission ! Nous vous inviterons à tester L'ascenseur cosmique, spectacle créé par Monsieur Lune ; mais aussi à savourer les multiples parfums d' l' »Happy flower » cultivée par notre invitée Marie Reno ! C'est ainsi que la « Desperada » de la chanson humoristique et parodique a baptisé son album : 13 titres jubilatoires aux univers variés à écouter en toutes saisons ! De quoi vous marrer d'une éphéméride et d'un quotidien pas toujours « jojos », qu'elle sait déjà si bien croquer à la radio et sur les réseaux…  Et à l'affiche de notre VideoKITSCH, vous retrouverez une chanson second degré qui pourtant agacent les grands comme les petits ! Des textes moqueurs, une pointe de nonchalance mais Jacques Dutronc fait ce qu'il veut ! Nous sommes en 1968 lorsqu'il l'écrit avec Jacques Lanzman, au style proche de Bob Dylan , qui d'ailleurs influencera la génération 70's. Une inspiration autobiographique bien que Thomas Dutronc naitra 5 ans plus tard ! C'est rock et sur l'enfance, cet air va inspirer les réalisateurs de la série culte en 2007 « Fais pas ci fais pas ca » dont un « à table » de Valérie Bonneton lancera al note ! Bienvenue chez les Lepic et les Bouley = série et chanson cultes… »moi aussi on ma dit ça… » Quoi qu'on vous dise, ne laissez personne vous interdire nous écouter toute cette semaine dans Kitsch et Net !

Born in NYC to a family of lawyers, Dean Fuerth is a proud Hunter College drop-out. He left school to become a Production Assistant on 30 Rock and Law and Order. To make additional money, Dean worked at some of NYC's better-known restaurants including Bar Boulud and settling in as a front server at legendary NYC restaurant Bouley eventually becoming a Somm. After time at Betony, he joined Sushi Nakazawa in 2017 as the Beverage Director, now overseeing NY and DC and soon in LA.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Le podcast qui met les pieds où il veut et c'est souvent dans les oreilles Bienvenue dans cet épisode HS de High Kick dans ton podcast Aujourd'hui, Seb reçoit Stéphane Bouley, qui nous parle de ces Trois films d'arts martiaux préférés.  Au programme :  - Ai Nu, Esclave de l'amour - The Raid - Avengement Bonne écoute à toutes et à tous  Où retrouver Stéphane Bouley Super Ciné Battle / After Hate / Godzilla Final Podcast Retrouvez-nous sur nos réseaux sociaux Twitter @highkickpodcast et Instagram @highkickdanstonpodcast     Critiques de films, Films d'arts martiaux, Critiques Cinéma   PS : Des présentateurs passionnés de Cinéma d'actions des années 80-90 : bonne ambiance garantie ! Bercés par les podcasts de VHS & Canapé, Nanarologie et Nanarland le podcast, les auditeurs devraient trouver leur compte

Thursday's program featured long time political strategist Mike Dennehy of Dennehy and Bouley in Concord. Mr. Dennehy has run many campaigns in his career for the likes of Governor Steve Merrill, Senator John McCain and many more. He analyzed what's currently going on in Washington and what it could mean for the future. Also discussed on Thursday, the horrific weather experienced in New Hampshire's North Country on Wednesday which created much damage and numerous road closures.

#65. In this episode of The meez Podcast, host Josh Sharkey catches up with old friends who are also amazing chefs and  restaurateurs. The guests are Jess Maher and Todd Duplechan, a dynamic duo Josh has known for nearly two decades. Their paths first crossed while working together at Bouley and Danube in New York City, and they've remained close ever since.Listeners will hear them reminisce about their time at renowned restaurants like Bouley, Danube, Gray Kunz's establishments, and Tabla with Floyd Cardoz. They dive into Jess and Todd's journey to Austin, where they opened their celebrated restaurant, Lenoir. The conversation covers the evolution of the Austin dining scene, the operation of their restaurant, and the challenges and rewards of running a business as a married couple with children.Josh, Jess, and Todd also touch on their future ventures and how they've adapted to changes in the industry over the years. This episode is filled with insights, laughter, and the warmth of reconnecting with good friends. If you're ever in Austin, a visit to Lenoir is highly recommended—it's truly amazing.Tune in for an engaging episode that highlights the intersection of friendship, food, and the dynamic world of the restaurant industry. Where to find Todd Duplechan:InstagramLinkedInWhere to find Jess Maher:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:43): Reminiscing all the Austin guests on The meez Podcast(04:27): How Jess and Todd met & family meals(17:29): The backstory of Lenoir(25:57): What makes an Austin diner different than a NYC diner(28:42): How Jess & Todd describe the food at Lenoir(37:05): Lenoir's CSR program(48:02): What it's like working together as a couple(53:36): When to introduce work to kids(58:25): Being a mom and a business owner(1:02:43): Other upcoming projects

Today on our episode #389 of All in the Industry®, Shari Bayer has a special show in honor of James Kent, also known as Jamal James Kent, an incredible chef, restaurateur, husband, father, and friend, who suddenly passed away this past weekend from a heart attack at the young age of 45. The New York Times wrote that James was “a distinguished chef and successful Manhattan restaurateur who seemed poised to become a food industry tycoon.” He was an extremely well-respected leader, and had already accomplished so much in our industry, and simply put, he was loved. As a tribute, we are rebroadcasting our episode #253 with James, which originally aired on Wednesday, June 3rd, 2020, when Shari spoke with him remotely during the trying times of Covid. James' company, Saga Hospitality Group, includes restaurants, Crown Shy (one Michelin star) and Saga (two Michelin stars), and cocktail bar, Overstory (No. 3 on North America's 50 Best Bars list), which are all in the same building in Manhattan's Financial District at 70 Pine Street. Crown Shy is on the ground floor, and Saga and Overstory are part of the 62nd, 63rd, 64th and 66th floors, along with private dining room, 12 terraces and 360 panoramic views. James future plans included Snackville, re-imagined culinary concepts at the amusement park on Santa Monica Pier in California as a partnership with Saga Hospitality Group and private equity platform, S C Holdings; several projects from fine dining to a fast-casual chicken sandwich concept with NBA great LeBron James, whose investment firm is LRMR Ventures; a 140-seat restaurant at 360 Park Avenue South in Manhattan, inspired by the Grand Central Oyster Bar with Executive Chef Danny Garcia, who was just named winner of Top Chef: Season 21; a new bakery and casual all-day cafe in the newly renovated Domino Sugar factory building in Brooklyn with Executive Pastry Chef Renata Ameni; and five restaurants in partnership with Paris luxury department store, Printemps, at 1 Wall Street, led by Culinary Director Gregory Gourdet. James was also working with Shari's publisher Phaidon on a new book to tell the story of his restaurants at 70 Pine and his life growing up and cooking in NYC. Shari is proud to have called James a friend. Our deepest condolences to James' wife Kelly Kent and their children Gavin and Avery, and everyone who loved James too. Thank you, James, for sharing your story with us, and always making Shari feel special. She will greatly miss you. #RIP ** On episode #253 of All in the Industry®, Shari Bayer is joined by James Kent, Executive Chef of Crown Shy, and the Owner/Partner of J2K Creative. A Greenwich Village native, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old, and has since spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsay. James joined the team at Eleven Madison Park (EMP) as a line cook and was quickly promoted to sous chef, and in 2010, he placed first in the Bocuse d'Or USA Competition; then representing the US at the international finals of the Bocuse D'Or in Lyon, France, placing 10th in the world. When he returned to New York, he was named chef de cuisine of EMP, and under his leadership, the restaurant received numerous accolades including four stars from The New York Times, three Michelin stars, and a coveted spot on World's 50 Best Restaurants. James was promoted to Executive Chef of The NoMad in the fall of 2013, the same year that it received one Michelin Star. In 2017, he left to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York's Financial District, with his partner Jeff Katz. Crown Shy, the first of those restaurants, opened in March 2019, and received 2 stars from The New York Times and one Michelin Star just six months after opening. Today's show also features Shari's PR tip to strive for excellence; Industry News discussion, including COVID-19; and Solo Dining/Takeout experience from Einat Admony's Taim in the West Village, NYC. Stay safe and well. ** ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon). #chefwisebook **  Photo Courtesy of Saga Hospitality Group. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Upfront June 6, 2024 Guest Christopher J Bouley, Amy Stratton & Libby

#50. This week's guest likely needs no introduction. He's one of the most successful chefs and restaurateurs in America, with dozens of restaurants both in the U.S. and abroad. Chef Michael Mina is a three-time James Beard award winner, has earned Michelin stars, five Diamond Awards, and accolades from Wine Spectator, among others. In this episode, Chef Mina sits down with our founder and CEO, Josh Sharkey, to delve into his career spanning three decades, sharing valuable insights and lessons learned along the way. Renowned for his company MINA Group and its delicious food creations, Chef Mina is also recognized as an incredibly systems-driven leader who prioritizes service and hospitality alongside cooking.The episode begins with a heartfelt tribute to the late chef David Bouley, a mentor and inspiration to Chef Mina and our host, who passed away tragically just before the recording. The conversation explores Bouley's profound impact on their lives and the culinary world, serving as a cathartic reflection on his legacy.Throughout the episode, Chef Mina shares his perspectives on leadership, entrepreneurship, and the importance of research and development in the restaurant industry. Despite overseeing a vast empire of restaurants, Chef Mina remains deeply involved in the creative process, emphasizing the value of hands-on involvement.Whether you're a seasoned restaurateur or aspiring entrepreneur, there's much to glean from Chef Michael Mina's experiences and insights. Tune in to gain valuable lessons and inspiration for scaling your restaurant business. As always, we hope you enjoy the conversation as much as we did.Where to find Michael Mina: InstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(04:55) Remembering Bouley and the other legendary chefs who have recently passed(10:46) The reasoning behind Chef Mina's desire for continued growth(14:31) Why having a partner in your restaurant business is crucial(17:21) The biggest thing on Chef Mina's plate right now(20:45) How Chef Mina trains the new generation of cooks(31:48) How Chef Mina gets involved in the R&D process in all of his concepts(41:50) When R&D is truly done(48:44) The biggest mistake Chef Mina has made in his career(52:53) Bourbon Steak's new opening

This week, the chef and restaurant community suddenly lost one of its most talented and influential figures. David Bouley, who rose to prominence at Montrachet and Bouley restaurants in the 1980s, died of cardiac arrest at age 70. To remember this towering culinary figure, we are sharing a previously unaired interview recorded at Bouley restaurant in its then-current home in 2014. Our condolences to David's family and to the community of admirers, colleagues, and friends he leaves behind. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As George and I dust off the grooves of history, we find ourselves entwined in the warm embrace of Valentine's Day and the stirring echoes of a 1916 phonograph tune. This episode is a tapestry woven with intimate tales and cultural idiosyncrasies, from the sweetness of Japan's White Day to the quirky twist of Sadie Hawkins Day in America. We don't shy away from the gridiron either, dissecting the heart-pounding strategy and exhaustion that defined the recent Super Bowl's final quarter.In a heartfelt moment of reflection, we offer our condolences to those affected by the tragedy in Kansas City and honor the culinary genius of the late Chef David Bouley. His legacy lingers in the savory scents of his famed New York establishments and his transformative influence on American cuisine. As we savor memories of dining under his expertise, we explore his adventurous spirit, seen in his collaborations and his aid to sake breweries hit by an earthquake in Ishikawa Prefecture. This narrative flows into a discussion of New York's flourishing sake community and how food trends, like the ascent of sushi from canned curiosity to luxurious treat, shape our palates.Join us as we peel back the layers of sushi artistry, revealing the precision and dedication behind each sliver of sashimi and the intense labor poured into its perfection. Discover the global odyssey of sourcing the finest fish and the competitive zeal that drives New York's sushi chefs to emulate Tokyo's Toyosu Market standards. With my impending journey to Japan, we tease the prospect of bringing you even richer stories of culinary tradition in future episodes. As the sweet sentiments of Valentine's Day swirl around us, George and I invite you to join our celebration of love, life, and the continuous quest for a perfect bite.

On this week's episode, host Caryn Antonini is joined by award-winning Chef Michael Mignano, Executive Chef and Culinary Director at The Pierre · New York, a Taj Hotel. Chef Michael has worked in some of New York's finest establishments – from Bouley to Aureole to Balthazar and became the youngest Executive Pastry Chef at the Four Seasons. He has appeared on The Oprah Winfrey Show and The Food Network, winning The Rooftop Challenge after beating 29 other leading chefs in the running. Chef Michael ventured out on his own to open a few of his own establishments, offering whimsical and delightful, sweet creations and dishes before returning to The Pierre.For more information on our guest:https://www.thepierreny.com/Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Thursday's program featured political strategist and NH Primary historian Mike Dennehy of Dennehy and Bouley in Concord and Eric Rynston-Lobel, Concord Monitor sports/news reporter talking about the local sports scene and the experience of covering his first NH Primary.

The Investing Circle - Personal Finance that makes Cents #TheInvestingCircle #passiveincome #optionstrading This is the interview with the Founder of The Impeccable Stock Software and the popular YouTube Channel 10% Credit Spreads, Austin Bouley. Austin drops some gold nuggets on options trading, how he got started, and shared his hot take ON REAL ESTATE. To learn more about Austin or try his software... Check out his YouTube Channel 10% Credit Spreads - https://www.youtube.com/@UCGC8lmJ0q-pCsBlfa6NYxIQ Check out his Stock Software - https://www.theimpeccablestocksoftware.com Get Connected: Site - theinvestingcircle.com Instagram - https://www.instagram.com/theinvestingcircle/ FB - https://www.facebook.com/TheInvestingCircle LinkedIn - https://www.linkedin.com/company/the-investing-circle/ ___________________ *As an Amazon Associate I earn from qualifying purchases* ⚠️ Copyright Disclaimers • We use images and content in accordance with the YouTube Fair Use copyright guidelines • Section 107 of the U.S. Copyright Act states: “Notwithstanding the provisions of sections 106 and 106A, the fair use of a copyrighted work, including such use by reproduction in copies or phone records or by any other means specified by that section, for purposes such as criticism, comment, news reporting, teaching (including multiple copies for classroom use), scholarship, or research, is not an infringement of copyright.” • This video could contain certain copyrighted video clips, pictures, or photographs that were not specifically authorized to be used by the copyright holder(s), but which we believe in good faith are protected by federal law and the fair use doctrine for one or more of the reasons noted above. ⚠️ None of this is meant to be construed as investment advice. I am not a financial advisor. You should not treat any opinion expressed on this YouTube channel as a specific inducement to make a particular investment or follow a particular strategy, but only as an expression of opinion. Opinions expressed are based upon information considered reliable, but this YouTube channel does not warrant its completeness or accuracy, and it should not be relied upon as such. This YouTube channel is not under any obligation to update or correct any information provided in these videos or their descriptions. Statements and opinions are subject to change without notice. Past performance is not indicative of future results. This YouTube channel does not guarantee any specific outcome or profit. You should be aware of the real risk of loss in following any strategy or investment discussed on this YouTube channel. Strategies or investments discussed may fluctuate in price or value. Investors may get back less than invested or lose more than their original investment. Investments or strategies mentioned on this YouTube channel may not be suitable for you. This material does not consider your particular investment objectives, financial situation or needs and is not intended as recommendations appropriate for you. You must make an independent decision regarding investments or strategies mentioned on this YouTube channel. Before acting on information on this YouTube channel, you should consider whether it is suitable for your particular circumstances and strongly consider seeking advice from your own financial or investment advisor.

#40. As we close out season one, The meez Podcast welcomes Chef David Santos. Growing up as a first generation Portuguese American, Dave was immersed in every aspect of food since a young age. He started his culinary career as a 2001 graduate of Johnson & Wales University. He then traveled throughout Europe and South America, soaking up the culinary heritage of the visited countries and their cuisines rooted in peak quality seasonal ingredients. Santos later worked at acclaimed restaurants like Per Se and Bouley (where he met meez CEO, Josh Sharkey) as well as Nicholas and The Ryland Inn. By launching Um Segredo, a series of supper clubs hosted at his Roosevelt Island home, Santos established his own culinary voice and quickly developed a cult following. In 2012, he opened Louro in the West Village to much acclaim.In this episode, Josh Sharkey and Dave touch on the beauty and culture of Portuguese food, the excitement of opening and running his supper club series, Um Segredo, and his new and thriving restaurant, Foxface, which recently earned 3 stars in The New York Times. Josh and Dave end the episode by discussing the controversy of food critics, Dave's YouTube channel, and what's next in the pipeline for Dave and Foxface. Where to find Dave Santos: YoutubeWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:26) Dave's family and food background(12:14) Portuguese cuisine's influence on other cultures(18:51) Tinned Fish(21:25) Pastéis de Nata and recreating it in the States(30:41) Foxface and its origin(39:28) Um Segredo and who should and shouldn't host professional Supper Clubs(46:33) Lessons learned from cooking that influence Dave today(22:03) How bad experiences can teach you the greatest lessons(1:05:16) Food critics and their place in the culinary industry

Chef Bouley explains why knowledge of what we eat is important.Full length podcast episodes are found on “The Doctor's Kitchen Podcast” and the cookbooks plus weekly recipes are on the website www.thedoctorskitchen.com But here, for a few minutes a day enjoy short snippets of information about flavour as well as function & how delicious food can be enjoyable and health promoting too. I'll see you in The Daily Doctor's kitchen Hosted on Acast. See acast.com/privacy for more information.

Welcome to our first-ever father-and-son podcast! Michael Bouley is a fantastic dad to Hunter Bouley, age 21. Hunter was born with club foot affecting one leg, which led the doctors to think something else was happening. Around puberty, Hunter was diagnosed with XXY, and things started to make sense as to why he struggled in school with comprehension, math, and physical development. In the 7th grade, he went from homeschooling to public school for the first time. Despite being bullied for looking different over time, it taught Hunter to focus on his goals regardless of the setbacks he faced. Hunter has worked hard his entire life to overcome his challenges. His Instagram shows a well-defined muscular man who has devoted his life to nutrition and working out. He drives a forklift at a lumber yard using his visual memory while working with his hands. He loves hanging out with his family and large-mouth bass fishing. Despite having trouble with expressive language, Hunter knew sharing his story would help others know they are not alone. Hunters Instagram: @hunters.fp

Our guest is Marco Moreira who is the chef/owner of 15 EAST @ Tocqueville in New York. He joined us in Episode #28 and discussed his fascinating background, including how the young Brazilian man came to New York and became a sushi chef, and shared his deep knowledge of Japanese food culture. Marco has run multiple highly successful restaurants in New York with a wide variety of influences from Japanese, French and Brazilian flavors. No restaurant was unaffected by COVID but Marco navigated tremendous challenges well and opened a new restaurant called 15 EAST @ Tocqueville after the pandemic. 15 EAST @ Tocqueville is an innovative concept because Japanese food and French are served both authentically and seamlessly under one roof without being gimmicky. In this episode, we will discuss the unique concept of 15 EAST @ Tocqueville, why Marco decided the contrasting culinary genres belong in one space, his point of view about how Japanese sushi has become part of mainstream American food culture, and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Hail to the king, baby ! Nous partons dans les temps médievaux pour chasser le deadite en compagnie de Fabien Mauro et de Stéphane Bouley. Si vous aimez bien le podcast, n'hésitez pas à nous donner 5 étoiles sur Apple Podcast ou Spotify ! Aidez nous à nous développer et accédez à des podcasts exclusifs : patreon.com/plansequence Rejoignez notre communauté sur Discord : discord.com/invite/qKHmkET Suivez nous sur Twitter : @LaSagaPod Présenté et monté par Sofiane Aït-Kaci Générique par Guillaume Brunet plansequence.net

On this week's episode of The Healthcare Plus Podcast, host Dan Collard is joined by special guest Tyler Lyne. Tyler Lyne CEC, PCIII, Culinary Institute of America Graduate & Hospitality Entrepreneur.Dan and Tyler discuss the difference between service and hospitality and offer ideas on how the healthcare industry can learn from restaurants. Tyler shares a quote he learned from the book Unreasonable Hospitality, which says that “service is black and white; hospitality is color.” Written by Will Guidara, the co-owner of legendary restaurant Eleven Madison Park, the book explains that “black and white” means doing your job with competence and efficiency; “color” means you make people feel great about the job you're doing for them.Whether you are a chef or a nurse, this color is what separates high performing individuals and organizations from their peers. In healthcare, it also directly correlates with improving patient experiences. Listen to the full episode to hear Dan and Tyler's insights on the relationship between customer service, leadership, and employee engagement.About Tyler LyneTyler Lyne is a molecular gastronomy expert & Culinary Institute of America graduate. He has honed his skills in Japan and at such highly regarded restaurants as Restaurant Cru, Bouley, Momofuku Ko and Ciano before landing his first chef job as Chef de Cuisine at La Esquina. From there, he became a partner and held the title of Executive Chef at Cloud Catering, Riviera Caterers, and Creative Edge Parties. He is currently VP of Culinary at Neuman's Kitchen. His clients have included Nasdaq, Facebook, the NFL and various red-carpet A-List events. Simultaneously, he serves as Culinary Director for Bamboo Asia – Far Out Market in San Francisco and Lucky Rooster Market Street in Miami, Chicago and South CarolinaTyler has appeared in Food Network's Iron Chef America in Battle Pasta. He has also been recognized by ZAGAT as one of New York City's "30 under 30" list of trailblazers helping to define the next wave of culinary greatness. 

Brad & Diego welcome to the studio, the very lovely, seasoned Casting Director, Judith Bouley. With many moons of experience casting television and film, working with all the big names, Mrs. Bouley dives into the casting do's and don'ts of Hollywoods past, present, and future with pearls of wisdom every ear should hear! Reach out to her on Instagram @jbcastingwww.imdb.com/name/nm0099515Like our Podcast? Wanna Support with a Donation of any size?venmo - @BradAshtenWe thank you for your patronage & Keeping the arts alive!Audio Engineered by Britton SparkmanTheme Music by Evan Michael HartCover Art & Logos by Sam Weller

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  

2023 ne peut pas commencer comme il se doit sans notre gravage des blockbusters dans le vent. Ce rituel on l'adore et on espère que vous aimerez cette édition où le très haut va cotoyer le très bas. Évidemment, ça n'a que peu de sens mais on aime s'enthousiasmer ou se moquer de certains film. Rendez-vous en fin d'année pour la comparaison finale ! Stéphane Bouley est avec nous pour cet épisode spécial, évidemment. Les recommandations: Hé. Un épisode entier de blockbusters, c'est presque deux heures de reco. Montage: Baptiste Bertrand Et l'on remercie, bien entendu, tous nos généreux donateurs sur Patreon !

Chef Bouley explains why knowledge of what we eat is important.Full length podcast episodes are found on “The Doctor's Kitchen Podcast” and the cookbooks plus weekly recipes are on the website www.thedoctorskitchen.com But here, for a few minutes a day enjoy short snippets of information about flavour as well as function & how delicious food can be enjoyable and health promoting too. I'll see you in The Daily Doctor's kitchen Hosted on Acast. See acast.com/privacy for more information.

Reformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup. Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon's Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu. To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon's Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.Joseph Mahon has been involved in the restaurant industry since he was 16 years old. Joseph quickly moved through the ranks in the local restaurant scene and enrolled in the Culinary Institute of America in Hyde Park, New York. Joseph's drive and passion landed him working weekends for free in New York City's 3 and 4 star kitchens. Eventually, he earned an intern position at Cafe Boulud with Andrew Carmellini. Upon graduating from school, Joseph was picked from his class to go work in the south of France. Returning to the United States, his passion for food led him back to Cafe Boulud in NYC. Feeling secure in his cooking foundation from Daniel Boulud and Andrew Carmellini; Joseph went on to take positions at Danube and Bouley under David Bouley where he was Chef de Partie. Joseph moved back to California to become Sous Chef of Sona with David Myers in Los Angeles. He was recruited for opening Chef de Cuisine position of the Fairmont Newport Beach and Executive Chef of 208 Rodeo in Beverly Hills. Joseph went on to become Executive Chef of the now 'infamous' Bastide in West Hollywood. Critics noted his ability to do the simple things very well, maximizing flavors of his ingredients, innovative technique and overall balance on all of his plates. During his tenure, Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for opentable.com, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93. He went on open 'Burger Mondays' at Bastide which turned out to be a huge hit. Joseph was surprised and inspired at the reactions of such a simple dish. Joseph notes, “Every Monday there was at least 2-3 people saying it was the best burger they ever had. At that moment, I knew what I was going to do next”. --- Support this podcast: https://anchor.fm/matt-brown57/support

A Greenwich Village native, James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris then graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of some of New York's most storied restaurants including Babbo and Jean-Georges. In the spring of 2007, James joined the team at Eleven Madison Park as a line cook and was quickly promoted to sous chef. In 2010, James placed first in the Bocuse d'Or USA Competition; he then represented the United States at the international finals of the Bocuse D'Or in Lyon, France the following year where he placed 10th in the world. When he returned to New York, James was named chef de cuisine of Eleven Madison Park. Under his leadership, EMP received nearly every accolade bestowed on a restaurant including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star. He left The NoMad in 2017 to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York's Financial District. James opened Crown Shy, the first of those restaurants, in March 2019. Just six months after opening, the restaurant was awarded a Michelin star. After 18 months of pandemic-related delays, the pair opened SAGA – a fine-dining restaurant in the tiered spire of the building–in August of 2021. In October 2022, SAGA was awarded two Michelin stars. James is an active supporter of a number of charities working to eradicate childhood hunger in New York City including No Kid Hungry and ReThink Food, for which he sits on the Chef's Council. James has twice co-chaired the annual Chef's Benefit dinner for Cookies for Kids Cancer, a nationally-recognized organization that provides funding for pediatric cancer research. And he's a mentor for Ment'Or organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. In this episode, Michael and James discuss the mindset of leading a team in a high-stress environment, the key to establishing a positive company culture, and how to carve out time for yourself every single day.

On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry at restaurants like Oceana, Tabla, Bouley and Cafe Gray. After more than a decade cooking in Michelin-starred kitchens, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés' ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more.  Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com

What is Kaiseki?Full length podcast episodes are found on “The Doctor's Kitchen Podcast” and the cookbooks plus weekly recipes are on the website www.thedoctorskitchen.com But here, for a few minutes a day enjoy short snippets of information about flavour as well as function & how delicious food can be enjoyable and health promoting too. I'll see you in The Daily Doctor's kitchen Hosted on Acast. See acast.com/privacy for more information.

Toi qui entres ici, abandonne toute morosité et bienvenue dans le GrohlCast, l'émission consacrée à Dave Grohl, multi-instrumentiste hyperactif qui a participé à des dizaines de projets. Plus de trente ans de carrière passés au crible par nos deux experts Grohlement bien renseignés : Benjamin François et Stéphane Bouley. C'est avec une certaine amertume que nous nous retrouvons aujourd'hui. 2022 aura été l'année de la disparition brutale de Taylor Hawkins, batteur des Foo Fighters mais surtout "frère d'une autre mère" de Dave Grohl. Un choc pour toute la communauté du rock'n roll et évidemment pour le Grohlcast aussi. Aussi, nous avons décidé de nous remémorer Taylor à travers son talent unique. Machine de guerre derrière les fûts des Foo Fighters, c'est aussi un musicien complet qui a monté plusieurs projets personnels au fil des années. Nous allons parler de son groupe Taylor Hawkins & The Coattail Riders, dans lequel il compose, chante et joue de la batterie aux côtés de Chris Chaney (Jane's Addiction) à la basse et de Gannin Arnold à la guitare. La formation a sorti trois disques et nous allons nous attarder sur leur tout dernier, GET THE MONEY, paru en 2019. Un disque fun et sincère, traversé par la passion de Taylor Hawkins pour Queen et le rock des années 70. Un album sur lequel on retrouve plusieurs collaborations de renom dont, évidemment, Dave Grohl. Dix chansons feel good pour célébrer le talent et la générosité de Taylor Hawkins, notre façon à nous de lui dire merci et je t'aime. GET THE MONEY et Taylor Hawkins sont à l'honneur pendant 98 minutes, rien que pour vous et vos oreilles. Grohl écoute à tous !

durée : 03:00:04 - Le 6/9 - Le 6/9 du samedi 06 août 2022, avec Christelle Rebière. Que vous partiez en vacances ou au travail, le 6/9 de l'été vous accompagne !

Nous continuons notre plongée dans le monde des western spaghetti en se penchant sur "Et pour quelques dollars de plus..." de Sergio Leone ainsi que de sa production et de son histoire en compagnie de Sarah de la chaîne Vidéodrome et de Stéphane Bouley d'After Hate et de Super Ciné Battle. Donnez nous 5 étoiles si vous nous aimez bien ! Aidez nous à nous développer et accédez à des podcasts exclusifs : patreon.com/plansequence Rejoignez notre communauté sur Discord : discord.com/invite/qKHmkET Suivez nous sur Twitter : @LaSagaPod Présenté par Sofiane Aït-Kaci Générique par Guillaume Brunet Visuels par Dorian Pironneau et Ace Modey plansequence.net

L'épisode 148 d'After Hate parle de jeux rétro mais aussi de legacyquel mais en jeux vidéo. L'intro (00:01:00) :On parle de streaming mais aussi de gros succès aux USA et au Japon mais inconnus en France. On y fait une reco en avance. La discussion (00:21:30) :Les jeux néorétro, c'est les remakes, les suites, les portages et les legacyquels. Tout s'est recoupé en un podcast avec ces jeux qui brassent le passé. Les recos (0:58:30) :Kwyxz:  le podcast The Trojan Horse AffairDaniel: l'album de Clémentine, "Zoku Animentine, "Bossa du Anime" ainsi que le film Shootfighter, découvert avec Stéphane Bouley. Et l'on remercie, bien entendu, tous nos généreux donateurs sur Patreon ! Become a Patron!

IN THIS EPISODE, YOU'LL LEARN:06:04 - How to get started on social media.06:04 - Businesses that can be built on third-party social media platforms.09:45 - How to grow a large social media following.13:36 - How to logistically handle content creation.25:03 - Where traditional education is lacking.29:14 - How investors should handle stock market crashes.35:00 - Four hobbies everyone should have.47:54 - Why everyone is a trader.51:14 - Why Dave Ramsey is keeping people poor.And much, much more!*Disclaimer: Slight timestamp discrepancies may occur due to podcast platform differences.EPISODE RESOURCES:Get a FREE audiobook from Audible.Robert on The Impeccable Investor Podcast.JL Collin's book The Simple Path to Wealth.David Swensen's book Pioneering Portfolio Management.John Bogle's book The Little Book of Common Sense Investing.Joel Greenblatt's book The Little Book That Still Beats the Market.All of Robert's favorite books.Find Pros & Fair Pricing for Any Home Project for Free with Angi.Help protect your family's financial future with TD Term Life Insurance.Enjoy a simple, good tasting supplement that truly improves your health with Field of Greens! Get 15% off your first order and get another 10% off when you subscribe for recurring order with the promo code MILLENNIAL.Tell mom how much you love her—and make sure she hears it in crystal-clear audio quality, with Raycon.Combine hundreds of search filters to quickly find better leads, close more deals, and unlock your investing potential with the power of PropStream!Our tool for picking stock winners and managing our portfolios: TIP Finance Tool.Check out our favorite Apps and Services.Browse through all our episodes (complete with transcripts) here.New to the show? Check out our Millennial Investing Starter Packs.Support our free podcast by supporting our sponsors.Read this episode's transcript and full show notes on our website.Connect with Austin: Website | InstagramConnect with Robert: Website | Instagram | TwitterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In today's episode, we speak with Josh Sharkey, who is building culinary tech for future generations of foodservice professionals.Josh Sharkey is the founder and CEO of meez, a recipe tool for professional chefs. He's an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry (including restaurants Oceana, Tabla, Bouley, and Cafe Gray). Listen as Josh talks about the power of mise en place, using tech in the kitchen, how chefs can adapt their menu development with meez, and innovation in the culinary arts.

2022 est bien entamée mais ce n'est pas une raison pour ne pas nous adonner à notre rituel gravage des blockbusters. Une année compliquée au vu des films qu'on attend le plus, déjà, c'est de base une liste qui n'a aucun sens mais ça nous fait bien marrer. Et à la fin de l'année, on compare. Stéphane Bouley est avec nous pour cet épisode spécial, évidemment. Les recommandations: Stéphane: Rogue Legacy 2 Benji: le film The Bad Guys Daniel: Saga (le comics qui a repris depuis quelques mois) et Dark Knights of Steel chez DC. Et l'on remercie, bien entendu, tous nos généreux donateurs sur Patreon ! Become a Patron!

Nous partons à Boston pour parler du remake d'Infernal Affairs : Les Infiltrés (The Departed) de Martin Scorsese. Au programme : une petite analyse du film, de sa production et de son histoire en compagnie d'Océane Zerbini et de Stéphane Bouley. Aidez nous financièrement et accédez à du contenu bonus : patreon.com/plansequence Découvrez nos goodies : plansequence.net/boutique Rejoignez notre communauté sur Discord : discord.com/invite/qKHmkET Suivez nous sur Twitter : @LaSagaPod Présenté par Sofiane Aït-Kaci Générique par Guillaume Brunet Visuels par Dorian Pironneau et Ace Modey plansequence.net