Podcasts about brigaid

Chef Dan Giusti grew up in a food-loving Italian family inspired Dan to attend the Culinary Institute of America in New York. He quickly rose through the culinary ranks, serving as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen. After three years in the latter role, he returned to the United States to tackle another culinary challenge: school food.  In 2016, he founded Brigaid, assembling a team of professional chefs who were eager to apply their culinary expertise  to help school foodservice programs achieve their goals. Today, Brigaid's work has expanded to senior centers and a state prison system. It remains guided by Dan's belief that everyone deserves nourishing food, cooked with care and passion.  

If you're enjoying this interview click this link to join Dr. Ramsey's weekly newsletter and to download free resources: https://drewramseymd.com/free-resources/ Children are the future of our society but when it comes to their nutrition, we don't seem to be doing a great jobs in schools at feeding them. In this episode we're joined by chef Dan Giusti who is revolutionizing the food industry in schools and institutions. Once a head chef at the world's top rated restaurant, Noma, Dan found a passion in helping to improve the meals of kids across America.  In this conversation he shares his story: how he went from a childhood in an Italian household, to top chef, to starting Brigaid. His inspiring story is one of trusting life's changes, facing our inner anxieties, and finding a deeper purpose. ==== 0:00 Intro 2:43 How Dan Fell in Love with Cooking 7:57 Being a Good Host 12:54 Working in a Top Restaurant 15:52 Dealing with the Pressure 22:03 Leaving the Restaurant Industry 26:57 Cooking for Kid's Palettes 33:44 Brigaid: Revolutionizing School Food 40:32 Goal of School Food 44:56 The Hopeful Future of School Food 49:50 Male Mental Health 1:04:24 Conclusion ==== Growing up in a food-loving Italian family, our Founder and CEO, Dan Giusti has always had a passion for food. This inspired him to attend the Culinary Institute of America in New York. He quickly rose through the culinary ranks, serving as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen.  After three years in the latter role, he returned to the United States to tackle another culinary challenge: school food. Guided by the belief that everyone deserves good food, he founded Brigaid in 2016. His vision was to assemble a team of professional chefs who were eager to apply their culinary expertise to help school foodservice programs achieve their goals.  Today, Brigaid's work spans school districts across the country, a senior organization, and a prison system.  https://www.chefsbrigaid.com/ https://www.instagram.com/dan.giusti/?hl=en https://www.instagram.com/brigaid/?hl=en ==== Connect with Dr. Drew Ramsey: Instagram: https://www.instagram.com/drewramseymd/ Website: https://drewramseymd.com

At the end of 2015, Dan Giusti shocked the culinary world by walking away from his position as head chef at Noma. Not for another restaurant job, but to feed school children, senior citizens, incarcerated people, and hospital patients through his new company, Brigaid. Food & Wine named Brigaid as one of its 2024 Game Changers for its goal of not only feeding some of the country's most vulnerable people — but also giving professional restaurant chefs a chance at a sustainable career. In this episode, Giusti explained why he made the radical move, how he deals with the haters, and why he believes everyone on earth deserves a good meal. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

En devenant pâtissier, Etienne Culot a réalisé son rêve d'enfant. Et aujourd'hui encore, il s'amuse à créer, dans l'éphémérité, des desserts qui mettent en avant, les délicieux produits à sa disposition. Il y a un point, qui m'a particulièrement marquée et que j'ai adoré dans notre discussion : l'intelligence produit. Si essentielle et cruciale, que nous devrions tou·tes l'avoir.Et puis finalement, la pâtisserie est, selon Etienne, avant tout une histoire de rencontres. La rencontre avec ses producteurs·rices, fondamentale pour créer de bons desserts. Et la rencontre avec ses équipes. Sans elles, comment avancer ? Parce que “le créatif, c'est du collectif”. Et pour déguster les desserts d'Etienne, rendez-vous Place Championnet à Grenoble !Au menu de cet épisode :

#20. Dan Giusti is the founder of Brigaid, an organization dedicated to revolutionizing institutional food service in places like public schools and prisons. Before shifting his focus to improving food systems in these institutions, Dan was the Chef de Cuisine at NOMA, one of the world's top-rated restaurants. During the episode, Dan highlights the importance of self-awareness, humility, and recognizing one's strengths and limitations as a leader. He also discusses the significance of being comfortable with oneself and having the courage to start something new, as Dan did with Brigaid. Dan reflects on the physical and emotional aspects of his work, highlighting the significant contrasts between being a chef in a restaurant kitchen and an entrepreneur overseeing chefs in various organizations nationwide.While the physical aspects of the job are vastly different, Dan emphasizes that the mindset remains similar. He believes in the importance of approaching every task with the mindset of striving for excellence, regardless of the context. Drawing from his experience at NOMA, Dan stresses that there should be no limit to the effort and thought put into preparing food, even in school kitchens. He encourages chefs to bring the same level of passion and dedication to every aspect of their work, no matter the circumstances.Where to find Dan Giusti: InstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:18) Dan's background(8:28) How Dan ended up at NOMA(11:36) Comparison is the enemy of joy(12:46) Dan's leadership superpowers(15:31) Why staying humble is important(17:41) Restaurant vs school kitchens(25:40) Why does Dan cook?(28:56) External gratification and reviews(35:33) Dan's first experience at a school(38:13) How Brigaid works with schools today(40:52) What is the National School Lunch Program?(43:14) Nutrition guidelines at school(48:24) How Brigaid preps meals during the week(51:18) What does the future of Brigaid look like?(53:45) Why more chefs should work in schools

Frozen carrots. Bruised apples. Sad-looking slices of pizza. For too long, school lunches in the U.S. have been overlooked. Highly processed foods are often quickly thrown together with a hodgepodge of unhealthy ingredients. Students deserve better. Brigaid founder Dan Giusti joins Viewpoints this week to share how he, along with hundreds of professional chefs, are redefining the school lunch landscape. Learn more:

The Filmmaker and the Advocate are taken on a tour of exciting developments in France — community land trusts, new social housing and a newly minted housing Brigaid taking on Airbnb and landlords who don’t follow the law. Marc Uhry, one of France’s leading housing activists has moved from advocate to implementor of his own ideas, now as councillor and close adviser to the Mayor of the small city of Villeurbane.France officially recognized the right to housing in domestic law in 2007. But good law hasn’t translated into good conditions. At least not yet. With the price of land on the rise, housing is expensive, the waiting list for social rents is ever-growing and homelessness is on the rise. Despite this, Marc reveals a few "Vive La France" moments . The community land trusts are on the rise, even in conservative led cities. A parallel non-speculative market is happening. Marc’s main challenge now: To stay brave. To keep the Monster at bay.Produced by WG Film Recorded & Edited by Mikey JonesMusic by Florencia Di ConcilioSocial Media & Support Team - Maja Moberg, Valerie Estrina, Hanna LeanderSupport the show (https://www.patreon.com/pushbacktalks)

「世界一のレストラン」とも言われるデンマークの高級レストラン「ノーマ」。そこの元シェフ、ダン・ギウスティさんが現在取り組むのは、アメリカの「学校給食」の変革です。彼を駆り立て、人生を大きく変えたものはなんだったのか。そして、彼が出す新しい給食とはどのようなものか。ダンさんの挑戦を追います（出演：岡徳之 / 写真：Brigaid）。

Working in hospitality is a calling. I felt called to serve people and, as a restaurateur, I’ve done just that. Chef’s have a different calling, to feed and nourish the masses. Today we chat with Dan Giusti, the former executive chef of Noma. Dan walked away from the prestige of fine dining to serve a bigger purpose. Through his company Brigaid, he’s committed his life to turning school cafeterias across America into scratch kitchens led by seasoned chefs. Today we explore the work that goes into revolutionizing the American school food system. For more on Brigaid go to chefsbrigaid.com Level up! Click here to check out our new weekly newsletter: The Pineapple Post Wanna chat? Click here to book time on my personal calendar. Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click here to download your free copy today! Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

We're calling on the pros for advice on the midday meal. This week on Seasoned, we get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat.  We also brainstorm how to make lunchtime stress-free for busy parents whose home office may or may not be the kitchen table. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, about the challenges of turning $3.50 into a meal made from scratch. Finally, a mom with a son in a New Haven school district describes her experience trying to access meals for a child with multiple food allergies. Mayor Justin Elicker responds. Marysol Castro speaks with John Frassinelli to get a broader view of how Connecticut's Department of Education is working with districts to feed all students, whether they are learning remotely or in school.      Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Diane Morrisey – Mother of six and self-taught home cook from Trumbull, Connecticut. She's also a recipe creator, food stylist, and Instagram star. Dan Giusti – Founder and CEO of Brigaid. Nijija-Ife Waters – Parent of two sons and president of the Citywide Parent Team for the New Haven Public Schools. Mayor Justin Elicker - First term Mayor of the city of New Haven (@MayorElicker) John Frassinelli – Connecticut State Department of Education, Bureau Chief of Health, Nutrition, Family Services and Adult Education Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

General Gross sits down with Dan Giusti, Founder and CEO of Brigaid, about what motivated him to leave his job as head chef of world-renowned Copenhagen restaurant Noma to focus on changing how and what America's kids are eating. Admiral (Ret.) James Loy, the former Commandant of the U.S. Coast Guard, stops by the podcast to talk about his recent advocacy work to improve child nutrition and shares leadership lessons from his incredible career in service to the nation.

Welcome to the all-new Career miniseries on Nani Navigates! In the first episode of the miniseries, I spoke with previous guest, chef Dan Giusti, on how he first got into the culinary arts, and his journey from there, to Noma, to Brigaid. Check out naninavigates.com to learn more and subscribe to regular updates!

On today’s episode of Catalysts for Change, we talk to Dan Giusti, the founder of Brigaid. A world-class chef who formerly served as the head chef at Noma, in Copenhagen, Dan left the #1 restaurant in the world and headed back to the U.S. to work in school food. Dan started Brigaid, with the mission of helping school districts trade processed meals for meals made from scratch. Today we talked with Dan about  Brigaid's work, and the critical need for school food transformation to bring healthy, whole, real food to our most marginalized students across America.  After serving as Head Chef at Noma, which is considered one of the best restaurants in the world, Dan decided to take his enthusiasm for cooking to public school kitchens. A call from the Superintendent in New London, Connecticut, brought him and his team in to help transform the quality of food in their cafeterias, and with that, he founded Brigaid. Dan and his team of chefs are dedicated to getting schools cooking again. Using culinary expertise, they're improving the offerings of institutional food for K-12 districts one tray at a time.  Approximately 31 million American students aged 4-18, who attend public school, receive either free or reduced meals. Brigaid focuses on feeding students in our most marginalized communities collaborating with school and food services leaders to prioritize nutritious food for all students. Many studies show that food has an underlying effect on chronic disease, school food transformation could improve both our youth and country's health outcomes.  We love that in preparing and serving delicious and nutritious school meals, Dan believes love may be the most important ingredient. For him, school is a place where students learn, grow, and get fed well. Dan and his work with Brigaid prove that providing fresh, student-centered, culturally preferred meals, within the USDA subsidy, is possible for every student..   Learn more about Dan Giusti and Brigaid’s incredible work on his Instagram @dan.giusti and at www.chefsbrigaid.com.   

Dave and Chris Ying call up Brigaid chef Dan Giusti to discuss how the Black Lives Matter movement can continue to build long beyond the protests (2:19) and how the restaurant industry can help to create a more equitable society (46:49).

In this episode, Nani Navigates school lunch. For more information about Dan Giusti and Brigaid: https://www.chefsbrigaid.com/ For more information about NYC's school meal system: https://www.schools.nyc.gov/school-life/food/free-meals-for-all --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Millions of children across America depend on schools for basic nutrition. Brigaid's Dan Giusti discusses how to keep meals coming during a time when schools cannot open. Plus, Dan tackles a growing demand to feed senior citizens and advocates for an important piece of legislation, the Universal School Meals Program Act.

In this week’s episode of One On One With, we talk with Dan Giusti, who became famous as executive chef of prestigious Noma in Copenhagen, then headed back to the U.S. to found Brigaid in 2016. Brigaid is a small crew of chefs who partner with schools on training and scratch recipes, and in New London, Conn., Brigaid is working at the ground level and serving thousands of meals per day for students in need. They’re also partnering with a senior center and providing meals there as well. As a former fine-dining chef of the highest order, Giusti says sometimes his resume stands in the way (making him feel like an outsider at times), but by getting down to business in school cafeterias, he’s proving himself in this world every day. He tells us about the types of menu items he’s found to be working best in a grab-and-go environment. A lot of the dishes are pure global comfort foods; all are pretty interesting. And he’s looking ahead to the future of school food as we all are (with a mix of apprehension and determination), so we talked about that, too.

Chef Dan Giusti calls in to give updates on how is company Brigaid is feeding kids through the crisis. Amanda and Dan Zoom through the current state of the restaurant industry. For more information on Dan's program check out https://www.chefsbrigaid.com/ or follow Dan on twitter or instagram. Hosts: Daniel Geneen (@danielgeneen), Producer, Eater Amanda Kludt (@kludt), Editor in Chief, Eater More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Let’s Fix Work Episode 95: What's up with school lunches? How can we make them better? You may be asking yourself, “What do school lunches have to do with fixing work, Laurie?” Well, in today’s episode, you’ll learn how one company is working to bring better food and nutrition to schools and how these efforts led the founder to fix work for himself.  In this episode I am joined by Dan Giusti, Founder and CEO of Brigaid. He is the former Head Chef of Noma (the best restaurant in the world) and who now works in school kitchens. Since 2016, Brigaid has collaborated with K through 12 school districts to support and elevate the quality of their child nutrition programs. Brigaid has also expanded its reach to encompass institutional foodservice operations of all kinds. Their mission is to change what is expected of food served in these public spaces.  Dan left his job at Noma to pursue a passion to cook for people who really need and deserve high-quality food. Dan is the essence of someone who has fixed work by trying to align himself with his values and to go out into the market and make magic happen. In this episode you’ll hear: Why Dan decided to leave Noma and use his chef skills in conjunction with his current passion as Founder of Brigaid. How Dan and the Brigaid chefs are making school lunches better. Some of the unique challenges Brigaid faces partnering with and working within institutionalized kitchens and settings. Life and leadership lessons from the kitchen, some of what Dan has learned and has taken with him as a leader of Brigaid. How Dan and his team measure their work’s success. All about the food Brigaid chefs are making for school lunches and some of the items Dan decided to take off school menus including kale chips, ambitious meatloaves, and sandwiches. Dan says, “You can make a sandwich really well and take your time to make it nice and presented properly and cut it well.” [...] “I'm proud that when we make sandwiches, they look really great.” Dan’s plans for expanding his mission and how Brigaid is ready to apply what they’ve learned beyond school districts.   Resources from this episode: Brigaid Brigaid on Instagram Dan on Instagram Dan Giusti on Linkedin Noma - Copenhagen 070: Taking Risks and Saying Yes with Jeff Gordinier Laurie on Instagram Laurie on LinkedIn Read more from Laurie Work with Laurie   *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com 

How do we transform the way kids experience school? Former head chef Dan Giusti, the founder and CEO of Brigaid, and Angie Jerabek, the founder and executive director of the BARR Center, join hosts Debbie and Billy Shore to share their insights on driving culture change in our nation’s schools. “The personal interaction, whether it’s in a restaurant or in a school, is always going to be more important than the food itself,” insists Giusti. “You need to build relationships. You’ve got to have relationships from staff to student, student to student and staff to staff,” agrees Jerabek. Both guests emphasize that the talent already exists within schools. “We’re hesitant to have outside people come in. We really want to train the current staff because then we know it’s going to become part of the culture,” explains Jerabek. “One thing that’s always stood out to me is that we’ve had high school kids literally say to the cafeteria staff ‘I didn’t even like this meal today, but we see that you’re really putting a lot of work in. Thank you,’” says Giusti. Tune in for this in-depth conversation about two transformative organizations working to improve the school experience for our nation’s kids.

Chef Dan Giusti is the Founder of Brigaid, a school food company that is rethinking the way we choose to feed our nation’s kids. Prior to that, Giusti served as the Head Chef of Noma in Copenhagen for three years - one of the best restaurants in the world. Dan’s work with Brigaid has been featured on CBS Sunday Morning, Today Show and more. Tune in as we talk about what it’s like going from cooking at one of the best restaurants in the word to cooking for people with an equally discerning palate… ki

Join cohost Ethan and guest Dan Giusti to hear his fascinating story, going from Head Chef at Noma to the founder of Brigaid, transforming school food. They'll discuss Dan's career path, what it's like to run the kitchen of the best restaurant in the world, and how he decided to change careers to cook school lunches. Why Food? is powered by Simplecast.

Amirah Zaveri speaks with Dan Giusti, chef and founder of Brigaid who's working to fix the American school lunch system.

School lunches in the U.S. have long been overlooked. Dan Giusti, the former head chef of Noma and founder of Brigaid, is gaining ground in his efforts to overhaul the school lunch system and bring scratch cooking back into cafeterias. We speak with Giusti about his journey from fine dining to lunch reform and some of the barriers facing Brigaid.

Dan Giusti is the Founder of Brigaid. He formerly served as the Head Chef of Noma in Copenhagen, perennially called the best restaurant in the world. Coming from a big Italian family, Dan grew up seeing his aunt (Zia Rosa) taking care of his family, catering to everybody’s every single need, and simply making everyone happy through her food. This inspired Dan to get into cooking. He wanted to bring that same joy and comfort to others through food. After three tremendous years as the Head Chef of Noma, he wanted to expand his reach and bring his expertise to tackle another challenge: school food in the United States. Dan is a graduate of the Culinary Institute of America in Hyde Park.

Chef and Momofuku founder Dave Chang sits down with Brigaid chef Dan Giusti to discuss how Giusti’s career led up to becoming head chef at Noma (4:37) and leaving the top position at one of the world’s greatest restaurants to service more people (36:24).

Hey hey, it's Food Republic Today! On this episode, we discuss Noma re-opening next February (0:27), the listeria outbreak at LAX (1:53), the Keurig boycott (2:33), and the premiere of "The Mind of a Chef" on Facebook Watch (5:19). After that, we talk to Daniel Giusti (7:18), the former Noma head chef who left to found Brigaid, a program focused on bringing scratch food to school cafeterias. We wrap it all up with Scott Conant talking about how you know that a food trend has gone too far (18:27).