Podcasts about chefs

Chef Olivia Geisler never planned on becoming a chef. Growing up in Ohio, medicine seemed like the logical path. She studied biology and chemistry with plans for a career in healthcare. But an experience in Costa Rica at seventeen, followed by an opportunity inside Mitchell's Ocean Club, introduced her to a completely different world. The kitchen won. Olivia went all in: culinary school, competition teams, restaurant openings, long days, motherhood and eventually the challenge of becoming Executive Chef of The Pearl in Tampa. Today, The Pearl has been recognized by the Michelin Guide three consecutive years. But Olivia doesn't measure success by plaques, titles or what comes next. For her, it's about the journey. The people who believed in her. The cooks she now gets to mentor. The team beside her. And the relentless pursuit of getting a little better every day. In this episode of Walk-In Talk, Chef Olivia Geisler talks about choosing the kitchen over medicine, traveling to Costa Rica at seventeen, becoming a mother while building a culinary career, opening The Pearl, Michelin recognition, mentorship, leadership and why hospitality has always been about people. "The guide isn't what defines us. It's the journey." — Chef Olivia Geisler Takeaways: She didn't grow up planning to be a chef. Medicine was the expected path, but the kitchen was where she felt alive. Costa Rica at 17 was a pivotal experience. It exposed her to food, culture, travel, risk and independence at a formative age. She is wired for challenge. She repeatedly describes herself as relentless, competitive and energized by discomfort. Her career was built through immersion. Culinary school, full-time work, competitions, volunteering, store openings, mentorship. Mentorship is one of the emotional cores of the episode. People invested in her early, and now she feels responsible for doing the same for younger cooks. Motherhood reshaped her ambition without killing it. She learned there are seasons when family has to come first and seasons when she can go full throttle professionally. Opening The Pearl was one of the hardest things she's done. First Executive Chef role, new concept, new team, opening pressures, construction, hiring, systems, all at once. Michelin recognition matters, but it doesn't define her. She is proud of it, but her identity is not built around awards. Her philosophy is rooted in hospitality. The biggest throughline is people, care, intention and giving others a great experience. Her cooking philosophy is deliberate. Nothing is on the plate by accident, down to the carrots, egg, acid, garnish and texture. Her best line may actually be this: "I'm relentlessly passionate about life." Another excellent line is: "The guide isn't what defines us; it's the journey."   The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.

On today's episode, we split it in two so you don't have to hear Kip ramble. First half is Chef Kelly Whitake of Id Est Hospitality sitting down on the pod for the first time in a long time to talk about his journey over the nearly 10 years since he was the last solo guest. We tease the Big Sky Food & Wine festival, the show-stopping culinary lineup and what he's most excited to do when in Montana. We also talk about the history of his tenure in Colorado's culinary scene, from pizzas in an apartment complex to the most decorated Michelin restaurateur in Colorado to the new Chef teams & concepts he's bringing to the community. Great episode & insight into one of Colorado's finest. If you want to join the festivities in Big Sky from Sept 25-27, swing over to www.bigskyfw.com and use promo code STONED for discounted pricing! See y'all in the extra high country! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

#977. Top Chef Season 23 winner Rhoda Magbitang is fresh off the win and she's taking KB behind the scenes of what it actually takes to get there. Rhoda opens up about moving to the U.S. at 17, working two jobs while putting herself through culinary school, and navigating male-dominated kitchens. Plus, why she finally said yes to the competition she spent years avoiding.Rhoda also reveals what Top Chef viewers don't see, why she hated everything she cooked on the show, and how reality TV messed with her confidence. Then things get a little less serious when KB puts her chef opinions to the test: ketchup on eggs, ranch on pizza, truffle oil, jarred garlic, and one VERY unexpected death row meal.Come for the Top Chef BTS, stay to find out which food trend Rhoda is sending straight to jail.If you're LOVING this podcast, please follow and leave a rating and review below! PLUS, FOLLOW OUR PODCAST INSTAGRAM HERE!Thank you to our Sponsors! Check out these AMAZING deals!Macy's: Head in store at Macy's or go online at macys.com and give your fall wardrobe a little remix!FIGS: Right now, if you go to wearFIGS.com and use the code FIGSRX, you can get 15% off your first order.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef and restaurateur Brian Landry joins Bourbon Lens to share his journey from line cook to multi-concept hospitality owner — and the story behind his new book exploring the deep connection between food and music.In this episode, Brian walks through the origin of his acclaimed Kitchen Table restaurant, the Beam family history woven into its story, and why community focus — not trends — has been the real driver of his success across multiple locations. We dig into how storytelling shapes every menu and beverage program he builds, including a pizza program that highlights the yeast strain from Jim Beam's original yeast.Brian also previews the upcoming Icons Dinner and its bourbon pairing menu, talks candidly about the challenges of expanding a hospitality group through COVID-19, and shares what's next for his growing restaurant ventures — plus the inspiration behind his new book on food and music.In this episode:Brian Landry's culinary background and early restaurant experienceThe concept and true story behind the Kitchen TableWhy community focus sustains restaurant success long-termThe role of storytelling in food and beverage experiencesA first look at the Icons Dinner and its bourbon pairing menuThe inspiration and content behind Brian's new bookHow food and music intersect to shape culture and communityNavigating restaurant expansion challenges during COVID-19What's ahead for Landry's hospitality venturesTimestamps:00:00 – Introduction to Brian Landry and his culinary journey01:56 – How Brian got started in the restaurant industry03:59 – The importance of community in restaurant success05:59 – Details about the Kitchen Table and its story07:59 – The connection between food, music, and storytelling10:00 – Upcoming events: Icons Dinner and bourbon pairing12:02 – The inspiration behind Brian's new book14:02 – Future plans for Landry's hospitality ventures

On this week's episode, host Caryn Antonini is joined by Chef Giordano Gianforchetti, Head Chef of YEZI Restaurant, the acclaimed Pan-Asian restaurant at Art'Otel Roma Via Veneto. Throughout his career, Chef Giordano has been driven by a passion for surprise, emotion, and discovery, drawing inspiration from culinary traditions around the world to develop a philosophy that beautifully blends French, Italian, and Asian influences.His journey has taken him through some of Rome's most respected kitchens, including the renowned Wunderkammer Restaurant and the luxury boutique hotel J.K. Place Roma, before taking the helm at one of the city's most exciting new dining destinations.For more information about our guest:YEZI | Modern Asian Restaurant & Teahouseyezirestaurant.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Guten Morgen! Nachdem die Bundesregierung Russland für den mutmaßlichen Drohnenangriff auf Leipzig/Halle verantwortlich gemacht hat, widerspricht Russlands Präsident Putin entschieden, fordert Beweise und kündigt eine Reaktion an. Während der Konflikt mit Moskau damit an Schärfe gewinnt, zeigen auch die Ereignisse im Inland, wie verletzlich Deutschland ist: Wie sicher sind Stromnetze, Kraftwerke und Bahnhöfe in Deutschland? Die jüngsten Angriffe auf die Stromversorgung zeigen wieder einmal, wie schnell kritische Infrastruktur zum Ziel werden kann. An zwei Umspannwerken in Brandenburg und Nordrhein-Westfalen wurden gezielt Kurzschlüsse ausgelöst, in Augsburg legte eine Explosion den Zugverkehr zeitweise lahm. Epoch Times befragte den Polizeigewerkschafter Andreas Roßkopf zu den drei Vorfällen und wer hinter den Sabotageakten stecken könnte. Details zu den Themen finden Sie weiter unten.

Isaiah and Chef welcome Jim Biringer of fullpressmedia.substack.com as they evaluate the Flyers and their competition in the NHL's Metropolitan Division. The panel sizes up all eight teams and analyzes whether the Flyers will finish in the division's top three, be left scrambling for a Wild Card spot, or find themselves on the outside looking in come playoff time.   The discussion then turns to the hot-button topic of the Flyers' pursuit of a top centerman and explores just how many NHL players actually meet that criteria.   The panel concludes the show with thoughts on Matvei Michkov's return from Russia, Danny Briere's RG interview, the upcoming training camp and national television schedule, and more!   Photo credits : Jim Biringer and ChatGPT   Jason Myrtetus Go Fund Me: https://www.gofundme.com/f/support-jasons-battle-with-stage-3-cancer   Catch the Puckcast livestream on YouTube, X and Facebook, crafted for Flyers Faithful. Like, subscribe, and join the conversation! #NHL #Flyers   Follow the show on social media X and Bluesky: @oandbpuck GETTR: @oandbpuckcast YouTube: https://youtube.com/@obpuckcast4794?si=hNETQYvbte8vPvG8   Subscribe to our show on Apple, Spotify, iHeart, Tune In, Deezer, Amazon Audible+ (5 star ratings on Apple are always appreciated

Pierre Thiam is a chef and cookbook author born in Dakar, Senegal. He lives in California and is the executive chef of Teranga, a New York-based fast-casual concept serving West African food and also the executive chef of Nok by Alara in Lagos, Nigeria — bridging fine dining with West African ingredients and culture. He also founded Yolélé, a food company creating economic opportunity for West African farmers through climate-smart agriculture. In his podcast, we will hear Pierre Thiam tell about his journey from Dakar in Senegal to bringing West African cuisine to the global stage and about his mission to champion ancient grains like fonio to scale resilient African crops, and how he has used food as an act of diplomacy. All the recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

In this episode of For The Dads with Former NFL Linebacker Will Compton, Will defends the use of childcare on vacation, Sherm cracks a cold Olipop to Baylor Football and Chef doubles down on his burrito promise — all while keeping the episode fun, fresh and of course, under an hour. The episode kicks off with Chef defending his burrito honor and promising to make it right before getting into topics like; A Dad Hack to never miss trash day again Trying a limited addition Olipop flavor Scottie and ScarScar take some LUMPS Other highlights include: A hilarious call in about Potty Training Dealing with teething children

This year's LA Chef Conference will feature Providence's Michael Cimarusti and Jordo is participating again with a shrimpy collab to feast on, so the Mad Food fellas travel to Hancock Park to talk kitchen leadership, hot vs. cold lobster rolls, clam bellies vs. strips, Michelin ketchup and cocktail sauce, disrespectful nicknames, love for Max, throwing Jordo a bone, the worst and most difficult fish to cook, Michael's at home eating, and reaching and maintaining mountaintop status. Purchase tickets to LA Chef Conference (October 5th) to hear Michael speak and taste Jordan's newest shrimp creation with Santa Monica Seafood ⁠HERE

In this episode of How Success Happens, Dan Bova chats with Christine Ha, the MasterChef-winning chef and owner of The Blind Goat and Stuffed Belly in Houston. Christine shares how she built a scalable, tech-enabled restaurant network, the systems that let her run multiple concepts, and how accessibility as a blind chef shapes every business decision she makes. This episode of How Success Happens is presented by AT&T Business. To learn how they can help support your business as it grows, visit att.com/smallbusiness. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this very special repeat episode of Add Passion and Stir, Billy Shore and Debbie Shore speak with attorney Corey Martin and former DHS attorney Jason Thomas about immigration detention, due process, and what humane policy should look like. In the five months since this episode first aired, more than an additional 140,000 people have been detained by ICE, according to The Deportation Data Project at UC Berkeley and UCLA.Corey reveals the horrifying conditions she has seen inside the immigration detention center for families and children at Dilley, TX. Jason explains how the immigration system works from the government side, and both push for a more just, practical, and human response. To be part of the solution, learn more at the nonprofit law clinic Mass Deportation Defense.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode we featuring one of our favorite recurring guests: Tory Lanez! She comes on and gives us a life update, her latest trip to Turks and Caicos and what ever happened to her man in Miami?? Plus we play 21 questions and she brings on the Bender Queen Alijah on and tells us about her former OF career. Follow us on social media @AaronScenesAfterParty

A tasty take on a roast for all seasons. Daisy Edgar-Jones is an English actor, known for her roles in TV shows like Cold Feet and the all-conquering Normal People, alongside performances in hit films such as Twisters, Where The Crawdads Sing and the upcoming adaptation of Sense and Sensibility.  It's a stew-free zone in the Dish kitchen, with Daisy explaining why she's just not keen, despite her Irish heritage. Peas are also shown the door by Daisy, who has a preference for Japanese and fresh flavours... and roast dinners. A tailor-made opportunity for Angela to cook a miso, lime & herb butter-roasted spatchcock chicken, a recipe by Paul Gamble. It's served with a side salad of fresh mangetout, radish and lettuce.  And paired with the meal? Our first orange wine: a bottle of Côté Mas Vin Orange, selected especially for Daisy by Waitrose's wine experts. What will Angela make of its debut?! It's a great accompaniment to our chat covering first crushes, perfect picnics and working with all of the internet's favourite boyfriends.. Daisy plays Elinor Dashwood in the upcoming adaptation of Jane Austen's Sense and Sensibility, directed by Georgia Oakley and released on 25 September. She stars alongside Esmé Creed-Miles (Marianne Dashwood) and George Mackay, playing love interest Edward Ferrars. Daisy chats to Nick and Angela about how hand-written notes helped the pair focus on their roles, and how the period costumes frequently lead to funny moments in their downtime. And, yes, we're doing another live show! On 1 November, we'll be at the Royal Opera House with tickets going on sale here from midday today (2 September). You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes The recipe for the miso, lime & herb butter-roasted spatchcock chicken was created for Waitrose by Paul Gamble.  A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk  Dish from Waitrose is made by Cold Glass Productions 00:00 - Coming up on Dish 00:46 - Welcome! 01:04 - It's a spatchcock September!  02:09 - Dish Live is back!  04:00 - Today's guest  04:48 - Daisy Edgar-Jones is here!  06:03 - Orange wine cheers!  07:40 - Daisy's food dislikes  10:22 - Daisy's food likes  15:15 - Cooking by rules 17:38 - Daisy's in her cooking era!  19:23 - A passion for picnics  20:49 - From recommendations to food envy  21:22 - The Fat Duck  23:21 - Death row meal? 23:51 - Spatchcock is served!  25:38 - Chef tips! 26:41 - Wine pairing  27:44 - Sense and Sensibiity  28:54 - From Jane Austen, classics reads and period drama sets  33:24 - Set letters from George MacKay  34:18 - Acting adaptations  35:25 - Normal People & fringe luck!  38:39 - From internet boyfriends to crushes  42:17 - Fast food quiz  44:28 - End of the show question Learn more about your ad choices. Visit megaphone.fm/adchoices

What if the most important recipe you ever learned had nothing to do with food? For Chef Don Bowie, it started in his grandmother's kitchen—and became a lifelong journey through food, culture, entrepreneurship, and community.In this conversation, Michael sits down with celebrity chef and entrepreneur Don Bowie, founder of Taste Kitchen + Bar in Houston, to explore how one early influence can shape an entire life. With more than two decades in the culinary world, Don has built a career around a simple belief: food should nourish us, but it should also give us an experience worth remembering.From global flavors and Texas influences to the lessons passed down from his grandmother, Don reveals how cooking became more than a profession. It became a way to connect people, tell stories, create belonging, and give back.Michael and Don explore the intersection of food, heritage, creativity, and purpose—and why inspiring the next generation of chefs may be one of the most meaningful things a successful chef can leave behind.Because sometimes the recipe for a meaningful life isn't written on a menu.It's passed from one generation to the next.Find us on Apple, Spotify or your favorite listening platform; visit us on our YouTube channel Find everything "One More Thing" here: https://taplink.cc/beforeyougopodcastWant to be a guest on One More Thing Before You Go? Send Michael Herst a message on PodMatch, here: PODMATCH Proud member of the Podmatch Network of Top Rated- PodcastsThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

THE DOOMED AND STONED SHOW Season 12, Episode 8 We continue our review of summer releases in the doom-stoner heavy underground, with a look at the July 2026 edition of the Doom Charts! On deck: Billy Goate (Editor, Doomed & Stoned), John Gist (CEO, Vegas Rock Revolution), and Bucky Brown (former Doom Charts editor). Enjoy the ride, all three hours and forty eight minutes of lively talk n rawk. PLAYLIST INTRO (00:00) 1. Morrison Graves - "Home" (00:31) HOST SEGMENT I (05:06) 2. Tomb - "Thunderverb (Cosmic Eye)" (39:15) 3. Ealdor Bealu - "Ponderay" (43:13) 4. Old World Astronaut - "Visionation" (51:23) HOST SEGMENT II (56:41) 5. Ultracombo - "Out Of My Mind" (1:10:12) 6. Undertong - "Under the Tongue" (1:14:00) 7. Holystone - "Brave Design" (1:20:35) HOST SEGMENT III (1:23:27) 8. Slow Goat - "Wilting" (1:42:27) 9. Gods & Punks - "Poseidon (Second Wave)" (1:49:08) 10. Witchsorrow - "In Triumph We Rot" (1:55:04) HOST SEGMENT IV (1:59:25) 11. Dead Meadow - "No Quarter" (2:17:45) 12. Irata - "Confessions" (2:25:22) 13. Mothertomb - "Mountain Hag" (2:30:02) HOST SEGMENT V (2:39:50) 14. Cannabus - "4Runner" (3:23:41) 15. Shadow of Jupiter - "Whatever God You Fear" (3:27:26) 16. REZN - "Cloudfall" (3:31:13) 17. Solace - "Spiral Will" (3:35:19) OUTRO (3:40:47) Bonus Tracks: 18. Heavy on the Ride - "Chef's Kiss" (3:41:56) 19. Stay Dead - "Empty Pages" (3:45:09) 20. Seedy Jeezus - "Pull Down The Shades" (3:49:17) 21. Thunderchief - "Lie Nation" (3:51:06) CREDITS: Theme Song by Dylan Tucker Thumbnail Art by Jacques de Beaufort for REZN

(Sep 2, 2026) Even though New York is barring local police from collaborating with ICE, other programs, especially here along the northern border, encourage local police and federal border agents to work together; we meet a crossing guard in Canton who delights kids with her fun chatter and collection of funny hats; and Chef Curtiss Hemm of the Carriage House Cooking School joins us for a discussion about cookbooks.

Send us Fan MailMeet Emily--Redlight's new(ish) Head Chef, a former Web Developer and Full Sail grad, guitarist, avid cookbook reader and community advocate. As a volunteer at 360 Eats in Tampa, her passion for cooking became very clear to her after her first catering event and she's never looked back. And we're so grateful Emily chose Audubon Park (and Redlight Redlight) as her new home base because her food is awesome!https://www.redlightredlightbrewpub.comhttps://linktr.ee/helloapgdpod

(00:00:00) - Intro (00:03:54) - Rajat's heroes and influences (00:05:21) - Introducing Chef Robotics (00:07:22) - Why food manufacturing is a massive opportunity (00:08:11) - Industry graveyard: why previous food robots failed (00:13:24) - Manufacturing over restaurants as go-to-market (00:14:50) - Current customers and what the robots make (00:16:07) - High-mix vs low-mix manufacturing (00:18:52) - Labor shortage and the reality of the job (00:20:55) - The research phase before starting Chef (00:24:24) - Building the early team (00:27:05) - The complexity of food manipulation (00:28:48) - Stealth mode and lack of competitors (00:31:15) - Ghost kitchens around the world (00:33:33) - Long-term vision and expansion strategy (00:37:23) - Where value accrues: hardware vs software vs models (00:43:03) - Impact on consumers: cheaper and safer food (00:46:50) - The future of home cooking (00:51:21) - Specialized robots vs humanoids (00:54:55) - Urgency as founder job number one (01:04:51) - Where to follow and get involved Links:   Eric Jorgenson     LinkedIn — https://www.linkedin.com/in/erjorgenson     Twitter / X — https://x.com/EricJorgenson     Website — https://www.ejorgenson.com/ Rajat on X - https://x.com/RajatBhageria Rajat on LinkedIn - https://www.linkedin.com/in/rajatbhageria/ Chef Robotics - https://www.chefrobotics.ai/ To support the costs of producing this podcast:  >> Buy a copy of the Navalmanack: www.navalmanack.com/  >> Buy a copy of The Anthology of Balaji: https://balajianthology.com/ >> Buy a copy of The Book of Elon: https://www.elonmuskbook.org/  >> Sign up for my online course and community about building your Personal Leverage: https://www.ejorgenson.com/leverage  >> Invest in early-stage companies alongside Eric and his partners at Rolling Fun: https://angel.co/v/back/rolling-fun >> Join the free weekly email list at ejorgenson.com/newsletter >> Text the podcast to a friend >> Or at least give the podcast a positive review to help us reach new listeners! Important Quotes from the podcast on Business and Entrepreneurship   There is no skill called “business.” Avoid business magazines and business classes. - Naval Ravikant   You have to work up to the point where you can own equity in a business. You could own equity as a small shareholder where you bought stock. You could also own it as an owner where you started the company. Ownership is really important.     Everybody who really makes money at some point owns a piece of a product, a business, or some IP. That can be through stock options if you work at a tech company. That's a fine way to start. 

Estamos muy contentos de que nos pudimos meter hasta el rincón más recóndito e íntimo de la cocina del chef mexicano más reconocido y multipremiado internacionalmente, Enrique Olvera. Nos contó desde sus inicios, sus inspiraciones, sus apodos, hasta los planes que ya tiene en mente. Conocimos esa parte humana que pocas veces muestra el Chef, más allá de quien prueba sus creaciones. Agradecemos enormemente al Chef Enrique Olvera y a todo su equipo por haber hecho posible esta plática. ¡Qué lo disfruten y buen apetito!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

See omnystudio.com/listener for privacy information.

#145Josh sits down with chef, restaurateur, author, and television pioneer Rocco DiSpirito for a wide-ranging conversation about how dramatically the path of a chef has changed. Recorded at Bar Rocco, the episode begins with Josh realizing that Rocco actually judged a cooking competition he entered 25 years ago, before the two revisit their shared connection to legendary chef Gray Kunz. Rocco traces his own path from earning 50 cents an hour at a Queens pizzeria to culinary school, Europe, Lespinasse, Union Pacific, television, health and wellness, and eventually back into restaurants. Along the way, they unpack what young cooks once had to endure to gain access to culinary knowledge and whether today's chefs really need the same years of repetition and classical training now that so much information is instantly available online.  Rocco and Josh also get into the realities of building a sustainable career as a chef, from why great food alone may no longer be enough to why Rocco's former business partner taught him to balance "perfecting" with "promoting." They discuss social media, chef IP, restaurant ownership, licensing and management deals, and why Rocco believes younger chefs shouldn't become overly protective of a name or trademark. Rocco shares how triathlon training transformed his approach to health and led to nine health and wellness books, names some of the cookbooks that shaped him, and gets deep into the technique behind cooking with black truffles. The conversation closes with what's ahead: more Bar Rocco, a new book blending recipes and stories, his work with CookUnity, and, above all, a desire to keep cooking.  Links and resources

Steve is a natural as a host. He found his passion for the radio business at the age of six, but wasn't able to fulfill that dream till a little later in life.   As you listen to the wonderful stories Steve shares,  you'll find out that he was raised by both his maternal grandmother and his mom.  "Grandmother was worthless until a crisis. Grandmother was my mother, my light. 'Mother', as he refers to his mom, was my 'dad'-the two women set up  those 'roles'," McCurdy shares. You'll hear Steve repeat over and over again how magnificent his mother was -"a powerful, independent woman with a great, great mind, yet she wanted to be wild and crazy and she never really got to do that." Plus, Margie never went to college because any money the family  had went to Margie's brother's wants and needs. Margie started working in a local bank  in Texas at 16 and because of her expertise, hard work and dedication over decades of running the Proof Department, she was able to apply for a  program through Southwest Institute Of Graduate Business Studies and SMU. Because she had never gotten and undergraduate degree, she was able to take an exam, passed the test with flying colors, got her undergraduate degree certificate based on her lifelong experience and the exam and became the first person to ever complete a Masters program at SMU without having actually attended college. There is more to this story  as it was taking place in the late 60's and the Civil Rights Movement. Steve's mother made a considerable effort to train the other female employees and not just overlook them because she knew they were intelligent and capable to do any job if trained properly. There's so much more to Steve's story. Hope you enjoy this episode of SHLTMM.     Steve.mccurdy@storymastermedia.com CrossRoadDiner@storymastermedia.com   "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".MORE INFORMATION ABOUT SHLTMM PODCAST:Link to website and show notes: https://shltmm.simplecast.com/ and https://www.jackietantillo.com/Or more demos of what's to come at https://soundcloud.com/jackie-tantillo Listen wherever you find podcasts: https://www.facebook.com/ShouldHaveListenedToMyMotherhttps://www.facebook.com/jackietantilloInstagram:https://www.instagram.com/shouldhavelistenedtomymother/https://www.instagram.com/jackietantillo7/LinkedIn:https://www.linkedin.com/in/jackie-tantillo/YOUTUBE: https://www.youtube.com/@ShouldHaveListenedToMyMother

Il pollo alla cacciatora è un classico della cucina italiana. Lo chef Federico Congiu ha condiviso con noi la sua versione di questo piatto ricco di sapori.Seguici su Facebook e Instagram o abbonati ai nostri podcast cliccando qui.

Send us Fan MailDans cet épisode de MAX Wellness, je reçois Keven Arseneault, kinésiologue, auteur, formateur et professeur en chef de l'Institut Lift, pour une conversation approfondie autour de l'entraînement, de la nutrition et de la santé globale.Keven possède un parcours assez unique : études en kinésiologie et en nutrition, maîtrise en kinanthropologie, enseignement universitaire, recherche, coaching et plus de 25 ans d'expérience dans le domaine de l'entraînement. Il est également l'auteur de La Bible des stratégies et planifications d'entraînement, aujourd'hui traduite dans plusieurs langues.On revient ensemble sur une idée qui traverse tout l'épisode : les stratégies les plus efficaces ne sont pas nécessairement les plus complexes.On parle notamment de l'importance de bouger au quotidien — au-delà du simple entraînement au gym —, de santé cardiovasculaire, de masse musculaire et de vieillissement, mais aussi de protéines, de suppléments, de qualité alimentaire et de coaching individualisé.Keven nous explique également pourquoi une protéine en poudre peut être considérée davantage comme un aliment que comme un « supplément », comment choisir une protéine de qualité et les différences entre whey, protéines végétales et collagène.On explore aussi un aspect fondamental du coaching : le meilleur programme n'est pas seulement celui qui est optimal sur papier, mais celui auquel la personne va réellement adhérer.La conversation nous amène finalement vers les habitudes alimentaires, les aliments ultra-transformés, notre relation émotionnelle avec la nourriture et les changements progressifs permettant de construire une meilleure alimentation sans tomber dans les extrêmes.Et pour conclure, Keven nous partage les 3 grands leviers de santé qu'il considère intemporels : l'entraînement, la qualité de l'alimentation et le sommeil.Un épisode rempli de nuances, de science et surtout de conseils applicables pour mieux prendre soin de sa santé au quotidien.

Chef Wunmi Durosimi-Etti and Chef Victoria Cole are hospitality connoisseurs with culinary careers that have spanned London to Lagos, and together they're on a mission to elevate the standards for private dining and hospitality in Nigeria.In this episode, they speak about what hospitality truly means and how service and emotion are at the very centre of it. They also discuss the state of fine dining in Lagos and the philosophies that guide their respective hospitality practices.Watch this episode on YouTube to gain more insight into what it looks like to build a culinary business in Nigeria.

Nous sommes le 5 mai 1780, à Tuckabatchee, aujourd'hui en Alabama, capitale historique des Creeks, un peuple amérindien. C'est là qu'un peu plus de quarante plus tard, Tecumseh, Jaguar céleste, chef de la tribu des Chaouanons, prononcera un discours crucial devant le Grand Conseil, afin de convaincre les Creeks de rejoindre sa grande confédération pour stopper définitivement l'expansion des colons américains. Pour l'heure, l'évènement est tout autre : ce 5 mai 1780, un soldat français, Jean-Antoine Leclerc, se faisant appeler Milfort, se voit proclamé Tastanégy, il devient Grand Chef de Guerre de la nation Creek. Leclercq, un aventurier qui a quitté le vieux continent pour assouvir son goût du voyage et de la liberté. Traversant les Treize Colonies britanniques installées sur la côte est de l'Amérique du Nord, ces colonies qui donneront naissance aux États-Unis après leur indépendance en 1776. Leclercq ou Milfort, recueilli affamé par un vieil Indien, gagnera l'amitié des plus puissants et s'intégrera rapidement aux us et coutumes de son peuple d'adoption et partagera son sens tactique militaire acquis en Europe, ce qui fera gagner quelques batailles aux Creeks. Un exilé qui va œuvrer à l'unification des différentes tribus et dénoncera les traités injustes de cession de terres aux colons. Un chef unique donc qui finira par regagner la France où il proposera aux responsables politiques un plan audacieux pour garder une Louisiane française, mais les bouleversements à Saint-Domingue pousseront Napoléon Bonparte à faire un autre choix. Revenons sur une trajectoire pour le moins disruptive … Avec Christian Buchet, historien et géopolitologue. « Grand chef de guerre chez les Creeks » ; Perrin. sujets traités : français , Creeks ,nation,Jean-Antoine Leclerc, Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

If you are a regular cook - what is your favourite type of hob? Gas seems to be the choice of the professionals, but apparently, induction is becoming the new norm…Joning Seán to discuss is JP McMahon, Chef, Restaurateur and author.

Ce mardi 1er septembre, réécoutez en podcast le replay du Monde qui bouge : la revue de presse présentée par Annalisa Cappellini.

What happens when a chef approaches cannabis like food? Chef Chris Cosentino joins Sara to talk whole-animal cooking, sustainability, terpenes and creating cannabis with the same care he brings to the kitchen. [Ep 223]

« Un dialogue national oui, mais avec tout le monde et à l'extérieur de la RDC ». Voilà en substance la position du Front commun pour le Congo (FCC) de l'ancien président Joseph Kabila, qui vit en exil depuis qu'il a été condamné à mort pour trahison à Kinshasa il y a un an. Jeudi dernier, dans une adresse à la nation, le président Tshisekedi a proposé un dialogue national ouvert à l'opposition, mais à l'exclusion des rebelles du M23 et de « ceux qui agissent au service du Rwanda ». De passage à Paris, Marie-Ange Mushobekwa, porte-parole du FCC, est l'invitée de RFI.  RFI : Dans son adresse à la Nation du 27 août, Félix Tshisekedi a dit que seraient exclus de ce dialogue national ceux qui agissent au service d'une puissance étrangère, en l'occurrence le Rwanda. Et visiblement, il pensait très fort à Joseph Kabila, non ? Marie-Ange Mushobekwa : Non, il ne l'a pas cité. Il a parlé de l'AFC/M23. Il vous souviendra que le président Joseph Kabila avait dit clairement qu'il n'a jamais fait partie du M23 et que, s'il en faisait partie, la situation serait différente sur le terrain, étant donné qu'il a dirigé la République démocratique du Congo pendant 18 ans, militaire de son état. Il l'a dit et répété plusieurs fois : il ne fait pas partie du M23 et il n'a pas pris les armes contre la République. Et dernièrement, à travers un communiqué, son cabinet a réitéré sa position. Donc, je pense que vous faites une mauvaise analyse. Le président Tshisekedi, en tout cas dans son discours, n'a pas cité le nom du président Joseph Kabila. Il a parlé de l'AFC/M23 dont le président Kabila ne fait pas partie et je continue à l'affirmer jusqu'aujourd'hui. L'une des raisons de l'échec des rebelles du M23 à poursuivre leur offensive vers Kinshasa, c'est le soutien des États-Unis à Félix Tshisekedi. On l'a vu en janvier dernier lors du retrait de l'armée rwandaise et des rebelles du M23 de la ville d'Uvira au Sud-Kivu. Est-ce que vous n'avez pas intérêt, au niveau du FCC, à en tirer les conséquences stratégiques que le M23 n'arrivera jamais à renverser le régime de Félix Tshisekedi tant que Donald Trump sera à la Maison-Blanche ? Mais quel rapport entre le FCC et l'AFC/M23 ? Il n'y a pas de rapport. Quelles conséquences devons-nous en tirer ? Il n'y a aucun lien entre le FCC et l'AFC/M23. Et il n'y a aucune conséquence que nous devrions retirer de cette situation. Nous, nous menons un combat politique, démocratique et républicain. Nous résidons à Kinshasa, même si certains de nos camarades, Aubin Minaku, Emmanuel Shadary, Dunia Kilanga et autres sont détenus illégalement. Vous-même, vous résidez à Kinshasa. Moi-même, je réside à Kinshasa et je souligne que, le 21 décembre 2025, mes enfants ont été séquestrés, torturés dans la parcelle d'un directeur de l'ANR parce que c'étaient les enfants de Marie-Ange Mushobekwa, ils avaient 18 et 17 ans. Le pouvoir a organisé un procès inique où on a condamné les policiers qui ont reçu l'ordre du directeur de l'ANR de torturer mes enfants. Mais lui, il a été acquitté. Mais j'ai décidé de rester à Kinshasa, aux côtés de plusieurs camarades du FCC qui ont décidé de poursuivre la lutte à Kinshasa. Le FCC est une plateforme politique, républicaine et démocratique. Nous n'avons aucun lien avec l'AFC et le M23. Pour l'instant, la coalition C64, dans laquelle se trouvent notamment Moïse Katumbi et Martin Fayulu, ne veut pas aller au dialogue national que Felix Tshisekedi a proposé jeudi dernier. Mais si jamais des accommodements sont trouvés, si jamais cette opposition accepte de s'asseoir avec le pouvoir, est-ce que vous, le FCC, vous ne risquez pas de vous retrouver très isolé ? Je doute fort que la coalition C64 irait participer à ce dialogue parce qu'elle s'est exprimée clairement, qu'elle n'ira pas. Nous, FCC, nous n'irons pas. Même si les autres décidaient d'y aller sans nous, nous resterons campés sur nos exigences. Nous exigeons que le président Felix Tshisekedi prenne des mesures de décrispation politique, comme il l'a promis. Nous exigeons une médiation neutre et indépendante avec l'appui de l'Union africaine ou de l'ONU. Nous exigeons un dialogue inclusif qui accepte que toutes les parties au conflit puissent s'exprimer. Ce dialogue doit se tenir dans un pays tiers. Il ne peut pas se tenir en République démocratique du Congo pour des raisons de sécurité. Toutes les personnalités politiques qui sont en exil ne pourront participer au dialogue que si celui-ci se tient dans un pays étranger. Et pour nous, le FCC, le mandat du président Felix Tshisekedi prend fin le 31 décembre 2028. Il devra organiser les élections et passer la main à son successeur qui sera choisi par le peuple congolais. S'il tente par la force de changer la Constitution, de s'octroyer un troisième mandat, le FCC a déjà dit clairement qu'il participera, aux côtés des groupes laïcs catholiques, à toutes les manifestations pacifiques, mains nues qui vont empêcher l'Union sacrée et le régime en place de changer la Constitution.   À lire aussiRDC : que doit-on attendre de ce nouveau dialogue national inclusif ?

Auspiciado por Vital Full of Life. Coopera con Glenda Maldonado en este enlace. En la barra más al garete de Puerto Rico tenemos interpretes de señas como hizo Bad Bunny en el último concierto, ni bajamos la bandera a media asta por Dolly Parton como la lambona de Fortaleza. Los religiosos se ofendieron por un culto satánico que es como las posibilidades de Gallo con Yuliana Vargas: neverland! La mamá de Yailin está lista para farmearle aura a Anuel AA, en vez de contestar el anuncio del periódico que publicó un viejillaco, o resignarse como Valiente con entrar a Súper Chef. Patrones PYMES: Jabonera Don Gato Jandi PR Nuestras redes sociales: Tío Macetaminofen Sol Guzabra El George El Come Siempre es Lunes

What if a healthier relationship with food started with enjoying it more?In this episode of Live Like a Girl, Dr. Mindy sits down with acclaimed chef and Next Level Chef mentor Nyesha Arrington for a conversation about food that goes far beyond calories, macros, or following the “perfect” diet.Nyesha shares how cooking with her grandmother shaped her relationship with food from childhood, why recipes can carry memories and identity across generations, and how years in professional kitchens taught her to see food as art, connection, and eventually, fuel.They also get practical: cooking oils, salt, spices, kitchen tools, meal prep, fasting, strength training, hydration, and the small upgrades Nyesha has made that helped her feel dramatically better in her body.Plus, Nyesha opens up about leadership in high-pressure kitchens, working alongside Gordon Ramsay, earning the title of “Chef,” and why she refuses to fit into anyone else's definition of what a woman should look like.In This Episode, You'll Learn How childhood experiences can shape your relationship with food  Why food is closely tied to memory and identity  How Nyesha shifted from cooking purely for taste to thinking about food as fuel  Which cooking oils she keeps in her own kitchen  Why salt and spices can completely change a meal  The kitchen tools every home cook actually needs  How meal prep helps Nyesha make better choices when life gets busy  Why she uses fasting during periods when she needs deep focus  How strength training and sleep became part of her wellness routine  What working in elite restaurant kitchens taught her about leadership  Why she refuses to make herself more “digestible” for anyone elseResources MentionedOlive OilBone Broth, use code MINDY10More on Chef Nyesha ArringtonNyesha Arrington is an acclaimed chef, television personality, and co-star of FOX's Next Level Chef. Trained in Michelin-starred kitchens, she has become known for her creative approach to food, mentorship, and commitment to thoughtfully sourced ingredients. She also hosts and produces Eater's Plateworthy and is passionate about wellness, functional fitness, and using food to bring people together.Instagram: @nyeshajoyceNative by NyeshaFor more resources related to today's episode, visit the podcast episode page: drmindypelz.com/ep365 Connect with Dr. Mindy:Join Reset AcademyWatch the episodes on YouTubeFollow Dr. Mindy on InstagramSubscribe to Dr. Mindy's newsletterDisclaimer: This podcast is intended for educational and informational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare professional before making changes to your diet, fasting routine, or lifestyle.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Happy Rice | Patch article | Phil Turley IG | Ring on Hook | Wulf's FishAhimsa | IGPB Balls episode | Clean Plate ClubObama Presidential Center | Food and the American Story | Chicago Chefs Cook | Chef Erick WilliamsMartin's Potato RollsAlex Stupak IG | EmpellónFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Ana Mateu entrevista a Daniel Pozuelo, chef del restaurante Bichopalo para hablar de su cocina pensada para comensales dispuestos a ser sorprendidos.

Episode 323 – Chef's Kiss

Episode 323 – Chef's Kiss

Chef and Drew Barrymore contributor Sunny Anderson is on the final segment of the show to discuss her killer Oktoberfest dinner she's cooking at Chef Marc Murphy's pop-up restaurant. Also, Sergio Moutela talks to me about his new venture, Tapville Social in Jersey City. Skinny Flowers guided brewery tour. Oktoberfest celebrations at Von Trapp Brewing and Barrier Brewing. Landmark Beers from the American Craft Beer Hall of Fame. Changes happening at my local favorite Paragon. The winners of the first ever Brewers Cup of NJ. Gary Monterosso of Beverage Chronicles with his weekly beer segment too. #sunnyanderson #drewbarrymore #foodnetwork #beer #tapvillesocialSee omnystudio.com/listener for privacy information.

Are you in a real food rut? Do you struggle with meal planning? Are you overwhelmed with reading ingredients? In this lighthearted episode, join Ali Miller RD with guest Corey Dunn of the Modern Ancestral Mamas to get inspired to get back in the kitchen. Corey shares practical advise and mom hacks for making real food a reality. Learn about priorities in nourishing while giving yourself grace and how your real food game may be amplified or greatly simplified based on your season.    Corey and Ali chat on kitchen essentials for success, meal planning strategy, favorite recipes, and what pantry staples are necessary for real food meals in a pinch. This episode covers the recent Avocado Oil Expose and GRAS law updates as they discuss ingredient integrity as well as sovereignty in your food selections. Corey shares a down to earth positive perspective on making real food a reality for the family with a no fuss approach. Tune in for a fun listen and gain a couple new ways that you can get back into flow state with your food-as-medicine lifestyle.    Links in this episode:  Stainless Steel Slow Cooker Amazon.com: HOUSNAT Slow Cooker 6 Quart 10-in-1 Programmable Stainless Steel Pot | Multi-cooker with rice, yogurt, sauté and steam functions. Delay start and adjustable temperature: Home & Kitchen   Ali's Favorite chef's knife Amazon.com: Shun Classic 6" Chef's Knife, Handcrafted Japanese Kitchen Knife for Professional and Home Chefs, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle   Glass Olive Oil Spray Bottle Amazon.com: FLAIROSOL OLIVIA. The Original Advanced Oil Sprayer for Cooking, Salads, BBQs and More, Continuous Spray with Portion Control, Trusted by Chefs. Patented Technology. (Glass Bottle) (Golden Leaves)   Easy approachable ferment starts: https://culturesforhealth.com/ Use ALIMILLERRD to save!   Podcast episodes referenced: Episode 480: Stone Milled Flour vs Standard | Naturally Nourished Episode 414: Avocado oil vs. Olive Oil | Naturally Nourished   Connect with Corey Dunn: ForNutrientssake.com modernancestralmamas.com https://www.bonfire.com/store/for-nutrients-sake/ https://www.instagram.com/fornutrientssake/  

What makes a restaurant, brewery, winery, or coffee shop worth seeking out? In Episode 227 of On The Delo, Delo sits down with Eric Walters, co-founder of a Taste of AZ, to talk about the stories behind Arizona food and beverage, and the people who put their heart into creating it.Eric shares how a Taste of AZ brings that mission to life through a quarterly magazine, a book, a podcast, a weekly newsletter, and large-scale events. From choosing features and building lasting partnerships to helping people discover their next place to eat or drink, this conversation is a thoughtful look at local storytelling, community, and the work behind a platform built to celebrate Arizona hospitality.The episode also goes beyond the plate. Delo and Eric discuss the noise restaurants face around marketing, the value of local relationships, Eric's experience stepping away from drinking, and the habits—journaling, movement, coaching football, and staying connected—that help him manage an always-active mind. If you care about Arizona hospitality, building meaningful partnerships, or finding a healthier way to stay present while doing the work, this one is for you.Chapter Guide (Timestamps)(0:15 - 2:58) Welcome Back and the Latest a Taste of AZ Magazine(2:58 - 6:14) The Book, Quarterly Publishing, and Stories Behind the Food(6:14 - 12:19) Chefs, Local Hospitality, and Arizona's Changing Food Scene(12:19 - 16:06) Cutting Through Marketing Noise and Creating Lasting Value(16:06 - 24:04) Stepping Away from Drinking, Journaling, and Better Self-Talk(24:04 - 30:18) Support Systems, Coaching Football, and Staying Present(30:18 - 36:09) Movement, Arizona Outdoors, Partnerships, and Event Value(36:09 - 39:26) a Taste of AZ's Multi-Platform Mission and Statewide Discovery(39:26 - 44:28) Rapid Fire: Food, Music, Hiking, and Supper(44:28 - 46:54) Supporting Local Businesses, the Newsletter, and Delo's Close

durée : 00:11:35 - Le masque et la plume - par : Rebecca Manzoni - Interprété par Sebastian Stan et Renate Reinsve, "Fjord" interroge les limites d'une société libérale face à des convictions religieuses strictes. Le film de Cristian Mungiu a divisé les critiques du Masque, notamment à cause de sa neutralité et de sa représentation des institutions. - équipe : Stéphane Le Guennec, Ilinca Negulesco - invités : Marie Sauvion Journaliste à Télérama, Murielle Joudet Critique cinéma chez Le Monde, Christophe Bourseiller Journaliste France Inter et Transfuge , Jean-Marc Lalanne Critique de cinéma et rédacteur en chef du magazine Les Inrocks Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Josh Niland is one of Australia's most influential chefs - Hhs latest book is Saint Peter: Chapter and Verse 

16 Millionen Gäste, über zehn Milliarden Euro Umsatz und 70 Marken im Portfolio: Dertour ist die heimliche Großmacht im europäischen Reisemarkt. CEO Christoph Debus skaliert den Giganten im harten Wettkampf gegen TUI, Booking und Airbnb – und baut dabei Synergien mit dem Mutterkonzern Rewe aus. Nach Krisen-Erfahrungen bei Condor und Air Berlin peilt er bei Dertour jetzt neue Umsatzrekorde an. Im OMR Podcast spricht der Top-Manager über glänzende Geschäftszahlen trotz US-Flaute, das unterschätzte Comeback der Pauschalreise – und die dramatische Rettungsmission für 11.000 Gäste in Nahost.

Dinner and a show! The world's smallest chef is projected onto your table and prepares the food right in front of you. Never experienced dinner like this before. Cute 2-3 minute videos immediately prior to your food coming out. Wonderful 5 course meal. This is a residency at the 7th Street Standard inside the Hyatt in Sacramento, running until January. Check it out!

The Fork Report, Neil dives into the surprising dangers of drinking too much water, takes on listener Talk Backs, and looks back at a delicious visit from Chef and Owner Tyler Wells of Betsy’s Altadena. Neil recaps the incredible food Tyler brought for the crew—including his amazing August summer recipe that had everyone talking!See omnystudio.com/listener for privacy information.

We celebrate back to school with 2 time teacher of the year from Southington High School Miss Gurga!

Mahmud Almadhoun ran a soup kitchen in the north of the Gaza Strip. In November 2024, he was killed. A reporter tries to answer a big question. Was Mahmud intentionally targeted? And if so, what does that mean about the future of war?Listen to The Gaza Chef.Become a premium member!

Chris DeLisle is the creator of Chris Cooking Nashville, a YouTube channel dedicated to helping people build healthier lives through practical keto and carnivore recipes. After losing more than 130 pounds and overcoming depression, anxiety, and food addiction, Chris turned his own transformation into a mission to help others discover that healthy eating doesn't have to be boring or restrictive. A professional musician in Nashville, Tennessee, Chris performs on guitar with his wife, country artist Ash Taylor, and brings that same rock-and-roll energy to everything he creates. His debut cookbook, Eat Your Meat, Love Your Life: 130 Carnivore Recipes to Crank Your Kitchen to 11, combines creative recipes with a fun, music-inspired theme designed to make healthy cooking exciting, approachable, and sustainable. Through his videos, speaking, and online community, Chris inspires people to take back their health, rediscover the joy of cooking, and build lasting habits that help them live fuller, healthier lives. Socials: Facebook: https://www.facebook.com/ChrisCookingNashville?mibextid=wwXIfr&mibextid=wwXIfr Instagram : https://www.instagram.com/chriscookingnashville?igsh=MTk1cTc1bXljN3gybQ== YouTube:: https://youtube.com/@ChrisCookingNashville?si=JMbW0d8oSQB7SkV8 Other:: https://linktr.ee/chriscookingnashville Website:: www.ChrisCookingNashville.com Timestamps: 00:00 Trailer 00:42 Introduction 06:16 Starting my YouTube cooking journey 09:53 Creating Carnivore-friendly recipes 11:01 Making Carnivore-friendly sausage 14:25 Discussing musical collaboration 18:08 Creating the Eat Your Meat, Love Your Life cookbook 21:18 Discussing meal plans 25:41 Favorite low-carb appetizer recipes 28:59 Customizing cornbread to your taste 32:02 Elevating simple recipes 34:29 Cookbook preorder bonus details 35.50 Where to find Chris 37:52 Cookbook preorder details Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

Rie has always been around food, ever since she was a little girl growing up in her grandma's coffee shop in Japan. As she got older, she tried out different jobs in the industry– from food styling to culinary school to cookbook writing! Listen to hear how it's never too late to follow your dreams.