Podcasts about chefs

Ari Miller's evolution from journalist to chef was anything but traditional. In this revealing conversation, he shares how food became both his creative outlet and medium for making sense of a dark and complicated world. From growing up in a dysfunctional household consumed with historical atrocities, to finding meaning in kitchens in Tel Aviv and Philly, Ari shares stories about the mentors who shaped him, the politics of sourcing, and why he believes every dish contains a story—whether or not it's given voice. We also dig into his viral “friz wit” cheesesteak, the meaning of “relationship cuisine," and the role of cooking in his life today. It is a conversation about identity, memory, and the power of food to tell complex, human stories.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  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!

20250620- Tom "TSquare" Harris & Chef Jack Logue of Lambs Club & Buchette del Vino by That KEVIN Show

Send us a textEver wonder what happens when French culinary techniques meet Caribbean flavors in a small Florida town? Chef Elijah Rock is answering that question at Bricks (B-R-I-X) in Port Richey, where he's crafting accessible fine dining while embracing first-time fatherhood.The journey from Vermont to Florida's Gulf Coast has been transformative for Chef Rock, who brings a strong French foundation to his new coastal home. His standout dishes—sugar-brined pork chops with house-made Caribbean sauce and U10 scallops with smoked tomato emulsion and creamed corn—showcase his talent for elevating familiar ingredients through technique without intimidating price points.What sets Chef Rock apart is his commitment to reshaping kitchen culture. Rejecting the hostile environments that once defined the industry, he's building a space where creativity thrives through respect and collaboration. This approach also guides his parenting, as he and his wife (who serves and tends bar at Bricks) build a balanced family life around their shared love for hospitality.Chef Rock's vision goes beyond Port Richey—he's eager to bring Tampa to Bricks through collab dinners and food festivals. His goal isn't just success—it's creating something his daughter will be proud of.Follow Chef Elijah Rock on Instagram @chefelijah.rock and visit Bricks in Port Richey, where high-end ingredients meet neighborhood prices in a dining experience redefining coastal Florida cuisine.Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

Send us a textChef Christopher Morales shares his culinary journey from restaurant kitchens to reality TV stardom on NBC's Yes Chef and his current work as a private chef for ultra-wealthy clients in the Hamptons. His candid conversation reveals the personal transformation that came through sobriety and how it launched his career to new heights.• Former restaurant chef who has transitioned to private chef work• Competed on NBC's Yes Chef alongside Martha Stewart and José Andrés• Advocates for sobriety in the restaurant industry after personal struggles with alcoholism• Discusses the challenges of being a chef in relationships due to unconventional schedules• Served as a judge for Battle Bros Tacos and Treats competition in Brevard County• Shares behind-the-scenes insights from Yes Chef including bond formed with competitors• Describes private chef work for ultra-high-net-worth clients paying $700-1500 per day• Credits sobriety with his Instagram success and television opportunities• Now offers private dinners, cooking classes, and custom culinary experiencesFor private dinner inquiries or cooking classes, visit tastebychefchristopher.com or find him on Instagram @0ui.chefSupport the showFollow us on Instagram @spacecoastpodcastSponsor this show Want to watch our shows? https://youtube.com/@spacecoastpodcast

On Today's Menu:

Ein sowjetischer Spion als Chef des britischen Geheimdienst? Mit Kim Philby wäre der Coup beinahe gelungen. Eine Agentengeschichte, die sich wie ein Roman liest. Von Martin Herzog.

Chef Dan DeSalvo, Chef at Mastro's Chicago, joins Wendy Snyder, in for Lisa Dent, to discuss Mastro’s happy hour food menu and share some samples with the crew!

Julia Momosé, Chef, Creative Director, and Beverage Visionary at Kumiko Japanese Dining Bar, joins Wendy Snyder, in for Lisa Dent, to discuss Kumiko winning the Outstanding Bar award at the 2025 James Beard Restaurant and Chef Awards!

Tous les vendredis, samedis et dimanches soirs, Pascale de la Tour du Pin reçoit deux invités pour des débats d'actualité. Avis tranchés et arguments incisifs sont au programme.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tous les matins à 7H10 et 9h45, on vous donne des bonnes nouvelles.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, New Jersey governor candidate and former Navy lieutenant Mikie Sherrill, critiqued Trump's military deployments to US cities.Then, on the rest of the menu, first the states cut civics classes, now the Mississippi education board has axed the US history test for high schoolers to graduate; Virginia Democrats have a big fundraising advantage in the race for governor this year; and, he didn't complain about it on Columbus Day, but Trump had to rail about federal holidays on Juneteenth.After the break, we move to the Chef's Table where Romania's new president nominated a center-right former mayor as prime minister; and, Europe and Iran will try diplomacy as Trump weighs nuking cofeve in two weeks.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Hegseth insists on “Peace Through Strength,” but several strong women senators tore him to pieces.Then, on the rest of the menu, tech companies don't want you to know how much energy AI uses; the MAGA Justice Department says the Harvard researcher accused of smuggling frog embryos for her cancer research brought in illegal ‘biological materials;' and, Redemption Bank becomes the first bank owned by a Black-led investment group in the Western US.After the break, we move to the Chef's Table where Finland's lawmakers voted to leave the international land mine treaty as the Nordic country boosts its defenses against Russia; and, Russia's economy minister says the country is on the brink of recession.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Tune in to #OfficeHours every Friday at 10:20am for A Pinch Of Salt with Chef Peter Goffe-Wood!

Dans cette saison de La Traque, revivez l'une des plus grandes chasses à l'homme du 21e siècle, celle du terroriste Ben Laden. À la tête d'Al-Qaïda, l'une des plus grandes associations terroristes du début du 21e siècle, il a commandité les attentats des tours du World Trade Center qui marqueront pour toujours l'histoire de l'occident. Ennemi public numéro 1, sa traque restera l'une de celles qui marquera pour toujours l'histoire. Recherché par plusieurs forces armées pendant de nombreuses années et à travers le monde entier, revivez son incroyable traque.  La mort du chef d'Al Qaïda  Dans la vallée du Panchir tout juste libérée des talibans, Gary Bernsten dirige une unité opérationnelle de la CIA. Bernsten est convaincu que Ben Laden retourne à Tora Bora. Le terroriste espère certainement réitérer son exploit de 1987. Pour sa capture, la CIA ne peut pas compter sur les forces américaines, occupées sur d'autres fronts. Bernsten envoie donc un détachement d'agents pour prendre contact avec Hazrat Ali, l'un des seuls sympathisants du coin. Le chef de guerre accepte de mettre ses hommes au service des États-Unis. Le 3 décembre 2001, Ali et ses moudjahidins lancent l'offensive contre un camp situé à 3 000 m d'altitude. L'US Air force pilonne la base pendant 56 heures. Ben Laden ne peut pas en réchapper. Pour découvrir une autre traque, cliquez ci-dessous : ⁠[INEDIT] Ned Kelly, le robin des bois australien : la naissance d'un hors-la-loi (1/4)⁠ ⁠[INEDIT] Ned Kelly, le robin des bois australien : le début de la cavale (2/4)⁠ ⁠[INEDIT] Ned Kelly, le robin des bois australien : les premiers meurtres (3/4)⁠ ⁠[INEDIT] Ned Kelly, le robin des bois australien : la bataille finale de Glenrowan (4/4)⁠ Crédits : Production : Bababam  Textes : Cyril Legrais Voix : Anne Cosmao, Aurélien Gouas Learn more about your ad choices. Visit megaphone.fm/adchoices

Chris and Andy talk about the trailer for the Bruce Springsteen biopic ‘Deliver Me From Nowhere,' which was released this week (6:11), and the rumors that we could be getting a third season of ‘Mindhunter' in the form of three two-hour movies (19:18). Then they talk about the third season of ‘100 Foot Wave' (26:19) before Andy is joined by ‘Top Chef' host Gail Simmons to talk about the finale of ‘Top Chef: Destination Canada' and give some behind-the-scenes insights on this season (48:38). Hosts: Chris Ryan and Andy Greenwald Guest: Gail Simmons Producer: Kaya McMullen Video Producer: Jon Jones Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef and restaurateur Nancy Silverton joins Sam to talk about being one of the first American chefs to bring sourdough to the masses. They talk about Nancy opening a new diner with longtime friend Phil Rosenthal and how to decide what gets to be on the menu (not yogurt, yes cottage cheese). They talk about how to run more than one restaurant at a time, and protecting her immigrant kitchen workers at her Los Angeles restaurants from ICE. They discuss earliest memories of dining at home, the cookie that changed her life (peanut butter), why menus these days are obsessed with buzzwords like “yuzu” and “chili crisp” and how she is completely addicted to popcorn. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

Kent Swanson, Craig Stout, and Matt Lane discuss the latest headlines out of Day 2 of Chiefs mini camp. —Join us for the fourth annual Tacos and Bourbon Golf Tournament on Aug. 18! Register your team here: https://givebutter.com/kcsngolf—

Some stories are just hard to tell without breaking down. For many women, divorce isn't just an event. It's a reckoning, a forced pause, a mirror held up to every belief we've ever had about love, safety, our bodies, and our worth. And when we don't process that pain? It stays. It festers. It shows up in our hormones, our skin, our weight, and our autoimmune flares. It gets louder until we finally listen. That's why I brought on Maura Eliza—traditional naturopath and founder of The Vibrant Way—to talk about the overlooked connection between emotional trauma, divorce, and the physical symptoms that follow. Maura's work is rooted in German New Medicine and bioenergetics, and she's developed a method to help women release subconscious trauma (the stuff that never surfaces in talk therapy) and actually rewire how the body processes heartbreak and loss. In this episode, we unpack how the body stores trauma from unexpected experiences (like betrayal or custody battles), why women often feel physical symptoms years after leaving toxic or unaligned relationships, and how to break the cycles that keep you attracting the same kinds of partners. We also talk about nervous system healing, reclaiming your feminine energy, and how to find peace and even joy while being single.   “Everything the body does is functional. There's a biological purpose to all of it. Our bodies are so much smarter than we are.” ~ Maura Eliza   In This Episode: - Maura's background - How divorce impacts women's health - Patterns, partners & personal accountability - Past trauma affects partner selection - Parasitic energy and learning to flip the script on shame - Why women are initiating 70% of divorces - Masculine/feminine dynamics - Tools to shift your frequency and start healing quickly - Why being happy single is necessary before dating again - Common physical symptoms linked to relationship trauma - German New Medicine foundations - Healing ancestral trauma and breaking patterns - Rebuilding after relationship breakdown For more information, visit https://www.myersdetox.com    Heavy Metals Quiz: Find out your toxicity score and receive a free video series on detoxification. Visit https://heavymetalsquiz.com  Resources Mentioned Bon Charge Red Light Face Mask: Use code WENDY to get 15% off at https://boncharge.com  Tru Energy Skincare Serum: Get an exclusive deal at https://trytruenergy.com/wendy  Organifi Collagen: Save 20% with code MYERSDETOX at https://organifi.com/myersdetox  Chef's Foundry P600 Cookware: Get a special discount at bit.ly/myersdetox    About Maura Eliza Maura Eliza is a traditional naturopath and the founder of The Vibrant Way, a transformational program that helps women heal emotional trauma after divorce using bioenergetics and German New Medicine. Her work goes beyond talk therapy, offering emotional freedom from subconscious beliefs that keep women stuck in pain and unhealthy patterns. Through trauma release, frequency-based tools, and nervous system support, Maura empowers women to feel joy again, love themselves deeply, and move forward from heartbreak without shame.   Learn more at: Website: https://flexhealthwithmaura.com  Program: https://thevibrantway.com    Disclaimer The Myers Detox Podcast was created and hosted by Dr. Wendy Myers. This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast, including Wendy Myers and the producers, disclaims responsibility for any possible adverse effects from using the information contained herein. The opinions of guests are their own, and this podcast does not endorse or accept responsibility for statements made by guests. This podcast does not make any representations or warranties about guests' qualifications or credibility. Individuals on this podcast may have a direct or indirect financial interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Our guest is Yoshinori Ishi who is the executive chef and producer of Auberge TOKITO https://www.aubergetokito.com/en/ in Tachikawa, Tokyo.  Chef Ishii's background is unique and spectacular.  He worked at one of the top Kaiseki restaurants in Kyoto called Arashiyama Kiccho as a sous chef and moved abroad to cook at the United Nations Ambassador's Residence in Geneva and New York.  Then he moved to London to open Umu, which earned two Michelin stars—the first two stars by a Japanese restaurant in Europe.  After 10 years of success at Umu, he decided to open Auberge Tokito in the suburb of Tokyo. In this episode, we will discuss how Chef Ishii's philosophy of Japanese cuisine transitioned and expanded over the last 35 years of his career in Japan and abroad, why he decided to go back to Japan to start a new project, the innovative concept of Auberge TOKITO, which focuses on the Japanese cuisine that never existed before and much, much more!!! The documentary film TOKITO:  https://www.tokitofilm.com/en

On this week's episode, host Caryn Antonini is joined by Chef David Burke, one of the leading pioneers in American cooking and President of David Burke Hospitality Management, based in New York. Chef David was first recognized for his kitchen mastery at the age of 26 while Executive Chef at New York's legendary River Cafe, receiving a 3 star review from the New York Times. He also won the prestigious French award, Meilleurs Ouvriers, a lifetime title awarded to the best of the best and was the first American to earn the award. He has gone on to receive multiple honors and awards over the years, including James Beard Foundation Who's Who in Culinary Arts and Best Chef New York. Chef is a seasoned media personality as a leading contributor on national news networks as well as cooking competitions such as Bravo's Top Chef Masters. One of the nation's most celebrated culinary innovators, hIs hospitality group operates and oversees culinary direction of 18 restaurants, an historic venue and a bakery.For more information on our guest:Home Chef David Burkechefdavidburke.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This episode is a special collaboration with UH Seidman Cancer Center. Thanks to Five Star Sensation for the opportunity to highlight this important event and its mission.Five Star Sensation, a food-focused fundraiser supporting UH Seidman Cancer Center, will take place Saturday, June 28, (2025) uniting chefs and vintners from across the country to lend their talents and time to raise critical funds for cancer research and patient care. This episode features three local participants: Host Chef Vinnie Cimino of Cordelia, Douglas Katz of Edgewater Hospitality (Zhug, Amba, Kiln) and Venoy Rogers of Certified Angus Beef, who shares his story as a current Seidman Cancer Center patient. I also speak with Dr. Theodoros (Ted) Teknos, president and scientific director of UH Seidman Cancer Center, about the incredible advances attributed our region's only comprehensive cancer center. UH Seidman offers cancer patients the most advanced technology available, dedicated and skilled clinicians, and participation in hundreds of clinical trials.I find that chefs, and members of the restaurant community as a whole, are some of the most generous people. Please check out this list of Five Star Sensation participants and support them locally or on your travels.Since its inception in 1987 Five Star Sensation has raised more than $23 million for UH Seidman Cancer Center. For more information on this event, visit UHGIving.org.

Chef Boy came by the Cruz Show to talk about his song "Gang Gang" and what it actually means. He also let us know that an album is on the way. He talked about his childhood, how he got the name Chef Boy & so much more. It's a fun, high energy interview. Check in! 

Chef Monique Feybesse

durée : 00:28:35 - Chefs oubliés VII (4/4) : Otmar Suitner - par : Christian Merlin - Nouvelle série de quatre maestros à qui la postérité aurait pu faire une meilleure place : le Polonais Witold Rowicki (1914-1989), l'Américain Dean Dixon (1915-1976), le Suisse Peter Maag (1919-2001) et l'Autrichien Otmar Suitner (1922-2010). - réalisé par : Marie Grout

See the Video at www.RGRFootball.com Last season, the Chiefs faced a myriad of issues with their ability to bring a competent rushing attack to opposing defenses. Let's talk about it!

Y'all, fire up the grill and grab a napkin—this week I'm talkin' with Jimmy Stovall, CEO of Corky's BBQ! He went from the drive-thru window to owning the company, and his story is just as juicy as his ribs. We're serving up the secret to great barbecue (spoiler: it's more than just the sauce), swapping QVC stories, and digging into what really keeps Corky's on top. Whether you're dreaming of starting your own business or just need a little pick-me-up, Jimmy shares powerful insights on positivity, resilience, and why you should always expect something good around the corner—no matter what kind of day you're having. Don't miss my Summer Kickoff Party - Kim Gravel & Friends - this week on QVC! In this episode: How food connects us all Going from drive-thru to CEO The mindset shift that can change everything Why helping others when you're stuck can change your day The surprising “secret sauce” that keeps Corky's thriving Behind-the-scenes at QVC after 25 years on air Jimmy's #1 BBQ tip you can try at home Here is my favorite quote from this episode: “What would you do if you knew you couldn't fail?" - Jimmy Stovall If you want your questions answered then leave a comment or call me and leave me a voicemail at 404-913-6460 There is BONUS CONTENT in our free newsletter so make sure to subscribe at https://www.kimgravelshow.com Collecting Confidence, my best-selling book is now available in paperback with a brand new discussion guide! Click this link to buy it now: https://www.barnesandnoble.com/w/collecting-confidence-kim-gravel/1141694399?ean=9781400238606 Join my Love Who You Are movement at https://lwya.com Connect with Me: ⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠                                          ⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠ Connect with Jimmy Stovall: ⁠Website⁠ ⁠Instagram⁠ ⁠YouTube⁠ ⁠Podcast: Ribbon' with Jimmy⁠ ⁠Book: Cookin' with Corky's⁠⁠Corky's Instagram⁠ New episodes of The Kim Gravel Show drop every Wednesday at 6pm EST. Support our show by supporting our Sponsors: Factor Make this your best season yet with quick, nutritious meals from Factor. In just 2 minutes, you can enjoy gourmet meals that fit your goals—giving you more time to do what you love. With 45 weekly options, choose from Calorie Smart, Protein Plus, Keto, and more. Chef-prepared and dietitian-approved, Factor meals taste great and support your wellness. Visit https://www.factormeals.com/Kim50off and use code KIM50OFF to get 50% off your first box plus free shipping on your first box. Pique Pique is on a mission to create doctor-approved, cutting-edge solutions for your head-to-toe health and beauty transformation. Feel more hydrated, energized, and like your best self with Pique products—say goodbye to exhaustion, dull skin, and energy crashes. Get 20% off plus a FREE starter kit at Piquelife.com/KIM. Your body and skin will thank you! Learn more about your ad choices. Visit megaphone.fm/adchoices

NHL to Host First-Ever 'Stanley Pup' Rescue Dog Competition. Curfew being reduced for DTLA to help businesses // Israel-Iran Conflict latest. Trump threatens Iran's supreme leader, escalating his rhetoric about the conflict. WHIP: What does Iran pay for a gallon of gas? 12 cents. Additional National Guard troops being deployed to LA, Dept. of Defense says // Nordstrom store Reinvents at San Francisco location. Woodland Hills jewelry store robbed. // Food Network Chef Anne Burrell passed away at age 55. Toy Story  #NHL #StanleyCups #StanleyPup #Israel #Iran #Trump #DTLA #NatlGuard #FoodNetwork #ChefAnneBurrell 

Paying our respect to the late food network star Anne Burell. Website

Dan Giusti is the founder and CEO of Brigaid, an organization bringing restaurant chefs to school cafeterias and senior centers. Formerly the head chef at Noma, he's now dedicated to providing delicious and healthy meals to 40 institutions across the country. This year alone, Brigaid expects to serve over a million meals. It's so special to have Dan in the studio to talk about growing up on Italian American classics, pivoting from Noma to Brigaid, and how all the work happens.Also on the show we have a terrific conversation with Adrian Miller. He's the author of a groundbreaking new book: Cooking to the President's Taste: Asian Heritage Chefs in White House History. We talk about how lesser-known Asian chefs have helped shape the food in the White House, and possibly policy.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nachdem am 10. Dezember 2012 eine Bombe am Bonner Hauptbahnhof entdeckt worden war, laufen die Ermittlungen des Bundeskriminalamts zu dem Fall weiter auf Hochtouren. Durch die Entschärfung der Bombe konnte zwar Schlimmeres verhindert werden, doch noch sind die Täter unbekannt. Dann lenkt eine spektakuläre Festnahme in der Nähe von Leverkusen die Ermittlungen in eine neue Richtung: Vier Männer, allesamt Teil der islamistisch-salafistischen Szene in Nordrhein-Westfalen, hatten geplant, den Chef der Rechtsextremen Partei Pro NRW zu ermorden. Wer sind die Männer? Und was haben sie mit dem Anschlagsversuch am Bonner Hauptbahnhof zu tun? Zu Gast im Aufnahmestudio: Kriminalrat Ralph Kachel und Erster Kriminalhauptkommissar Andree Meisner von der Abteilung TE des deutschen Bundeskriminalamts, die für Ermittlungen im Bereich des islamistisch motivierten Terrorismus und Extremismus zuständig ist. Sie berichten von den Ermittlungen zum Mordanschlag und davon, wie sie bald schon Verbindungen zum Bombenfund am Bonner Hauptbahnhof zogen. Außerdem im Interview: Rüdiger José Hamm von der Bundesarbeitsgemeinschaft religiös begründeter Extremismus, die sich unter anderem gegen islamistische Radikalisierung einsetzt. *** Moderation: Rudi Cerne, Nicola Haenisch-Korus  Gäste & Experten: KR Ralph Kachel & EKHK Andree Meisner vom BKA; Rüdiger José Hamm, Co-Geschäftsführer der Bundesarbeitsgemeinschaft religiös begründeter Extremismus Autorin dieser Folge: Lale Artun Audioproduktion & Technik: Lalita Hillgärtner, Anja Rieß  Produktionsleitung Securitel: Marion Biefeld  Produktionsleitung Bumm Film: Melanie Graf, Nina Kuhn  Produktionsmanagement ZDF: Julian Best Leitung Digitale Redaktion Securitel: Nicola Haenisch-Korus   Produzent Securitel: René Carl   Produzent Bumm Film: Nico Krappweis    Redaktion Securitel: Katharina Jakob, Corinna Prinz Redaktion ZDF: Sonja Roy, Kirsten Zielonka  Regie Bumm Film: David Gromer

Chef Clara Park: Eat Cetera & The Cinema Chefs PodcastClara discussed her various projects, including her partnership with Drexel University where she offers recreational cooking classes on weekends, and her podcast " The Cinema Chefs" which is recording its final episode of season one. They cover food scenes from movies, with topics ranging from specific foods to special occasion dining. With her passion for culinary education, Clara believes in highlighting how foods can improve people's health, save them money, and help build a fuller sense of community. She also discussed the importance of teaching basic cooking skills to empower people and change their lives, noting that many lack foundational culinary knowledge.Ayesha Dolasa & Noble MushroomsAmaris welcomed Ayesha Dolasa who owns Noble Mushrooms along with her husband, Jacob. With a background in Environmental Engineering and her husband's entrepreneurial spirit, Ayesha explained the science behind mushroom cultivation, emphasizing the importance of sterile conditions for growing safe and healthy mushrooms. Ayesha also shared information about different types of mushrooms, including the cultivation, health benefits, and culinary uses behind some of their products, like Lion's Mane and Cordyceps mushrooms. She mentioned Noble Mushrooms' grow kits and classes, as well as their online presence and market locations.Chef David Feola: Culinary Journey & Corio Amaris interviewed David Feola, whose culinary career began in New York City after initially pursuing film school. David shared his journey from working in prestigious kitchens like Veritas, Gramercy Tavern, and Jean-Georges to helping to open Vernick and working in Ember & Ash in Philly. He highlighted the challenges of breaking into the competitive New York City restaurant scene and the pivotal role of personal connections in his career advancement.Chef David explained the concept and atmosphere of his new restaurant, Corio.  He emphasized that he and his partners wanted Corio to be an approachable, casual dining experience while maintaining high culinary standards. He described the menu as innovative, featuring their innovative takes on dishes; like creating clams in white wine sauce as a pizza and a mushroom-based chopped cheese sandwich called Mushroom Duxelle. Corio is currently serving lunch and dinner, and currently offers cocktails through neighboring business Two Locals Brewing; full catering services and their wine and cocktails program are still in development. Related Links:https://claraparkcooks.comhttps://www.eatceteraphilly.comhttps://www.instagram.com/thecinemachefs/https://www.noblemushrooms.comhttps://www.njmyco.orghttps://nofanj.orghttps://www.coriophilly.comhttps://www.cooknsolo.comhttps://www.hearthsidebyob.comhttps://www.bondfiremediaco.comhttps://www.twolocalsbrewing.com

"The chickeniest chicken you'll ever eat."In this episode of Savor Food and Body, Chef Shannon shares her experiences at local farmers' markets in Seattle, discussing the vibrant seasonal produce available and the joy of cooking with fresh ingredients. The conversation highlights the importance of community, sustainability, and the sensory experience of food, encouraging listeners to adopt a seasonal eating approach and support local farmers.Bonus! Chef Shannon shares her favorite recipe ideas for seasonal ingredients like fresh fruit, sugar snap peas, a quick-pickled vegetables.Click here to get my Top 5 Favorite Foods for Women with recipes from Chef ShannonGet on the waitlist for our online Gentle Nutrition Culinary CourseTakeaways from the episodeFarmers' markets provide a sense of community and connection.Seasonal produce enhances the joy of cooking and eating.Cooking with fresh ingredients can be simple and rewarding.Savoring food is about the experience, not just nutrition.Supporting local farmers contributes to the local economy.Intuitive eating aligns with seasonal food availability.Fresh ingredients can inspire creativity in the kitchen.Community relationships at markets enrich the food experience.Celebrating what's in season enhances flavor and enjoyment.Simple cooking techniques can elevate fresh produce.Chapters00:00 Exploring Local Farmers Markets04:30 Celebrating Seasonal Ingredients09:21 Cooking with Fresh Produce13:56 Savoring the Experience of Food18:29 Practical Tips for Home Cooking Get additional blog posts and resources for intuitive eating during menopause on my website www.alpinenutrition.orgBe you go, subscribe to the show, leave a review, and share the episode with a friend!

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. Peep the brand new episode featuring the one and only El Paso Foos! As he comes on reveals the face behind the instagram account and we chop it up and get to know him. He tells us about his early success in the music scene and his transition to talent management plus he names some of the best artists in the Sun City. Follow us on social media @AaronScenesAfterParty

From Konro to Con-Row, we talk today about Jake 'Bloody Knuckles' Bickelhaupt's ongoing legal troubles (which he keeps making worse for himself - it's like he's never faced real consequences of his actions before). We also get into Starbuck's new AI assistant, produce suppliers get cyberattacked, and does anyone want to publish my books?Be part of the show!https://www.speakpipe.com/InTheWeedsWithBenRandallhttps://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.comhttps://www.redbubble.com/people/enzwell/shopintheweedswbr@gmail.com

Hey guys and welcome back to the podcast!Today we are chatting with the Final Four from NBC's Yes Chef! Emily, Lee, Zain and Jake all here to share their thoughts on this season and tease what we can expect for the finale! They share their experiences with the judges Martha and Jose and what/how they impressed them each week. They also share about their friendships and how they feel about making it the finale with this group. Lee also reacts to Katsuji going home and how that was a big change for the group. Enjoy!Connect with me on social:Instagram: https://www.instagram.com/zacharyrealityTiktok: https://www.tiktok.com/@zacharyrealityTwitter: https://twitter.com/zacharyrealityYoutube: https://www.youtube.com/@ZacharyReality#yeschef #nbc #peacock #cookingcompetitions #cookingshow #che #marthastewart

In this episode of Chef's PSA, host André Natera talks with Chef Casey Wall of Le Calamar in Austin. From his roots in Melbourne's vibrant food scene to the challenges of navigating U.S. kitchen culture, Casey brings raw stories, honest advice, and plenty of laughs. They cover labor costs in Australia, what the Hat system really means, the importance of consistency in cooking, and how health and wellness play a major role in long-term chef success.Whether you're a professional cook, culinary student, or someone just fascinated by life in a kitchen, this episode is a must-listen.⁠Casey Wall Instagram⁠Foods In Season⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to my Substack!⁠⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠⁠

Season 5, Episode 12 - We first introduced you to the guys at The Frogtown Chophouse in Swiftwater back on Episode 41 of Season 1! Eric and Lyman are the epitome of brotherly love.. and compliment each other well in the front and back of house..PTN has just begun a series on Chefs of the Poconos and Lyman is our first chef who sat down and took us into his kitchen for a tour de force. He's traveled miles and miles in his culinary journey to the Poconos.The Poconos is a year-round destination for millions and with 24-hundred square miles of mountains, forests, lakes and rivers with historic downtowns and iconic family resorts, it's the perfect getaway for a weekend or an entire week. You can always find out more on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠PoconoMountains.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or watch ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Pocono Television Network⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ streaming live 24/7.

durée : 00:54:21 - Very Good Trip - par : Michka Assayas - Ce soir, Michka Assayas continue à célébrer l'œuvre de Brian Wilson, ce musicien qui, au sein des Beach Boys, a créé une œuvre aussi inoubliable que celle des Beatles.

Finale time! We talk pies, Kristen Kish's upcoming Traitors stardom, and the dazzling last suppers of our three finalists.Please support us at maximum.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

This is part 2Top Chef: Destination Canada ends its season with a gorgeous meal and a new winner.. To watch this as a video recap, listen to our Love Island bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for our final Mounting Hysteria show in LA June 19 are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kent Swanson and Matt Lane break down the Kansas City Chiefs' quarterback room heading into the 2025 season. Before that, they discuss some lessons they learned from KC's Week 1 game against the Ravens. —Join us for the fourth annual Tacos and Bourbon Golf Tournament on Aug. 18! Register your team here: https://givebutter.com/kcsngolf—

Seth Keysor and Joshua Brisco react to Trey Smith reporting to mandatory mini camp and other headlines from the day. Later, they answer all the questions anyone might have. —Join us for the fourth annual Tacos and Bourbon Golf Tournament on Aug. 18! Register your team here: https://givebutter.com/kcsngolf—

the good chef andre napier makes another appearance to talk the latest in k-state news as we celebrate our nine hundred and ninety nineth episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is part oneTop Chef: Destination Canada ends its season with a gorgeous meal and a new winner.. To watch this as a video recap, listen to our Love Island bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for our final Mounting Hysteria show in LA June 19 are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 The Beef is gone. 'The Bear' (Season 2) is here. Dave and Chris start by talking about how underrated Chicago is as a food city and how it lends itself to culinary innovation. They then break down Season 2 of 'The Bear,' from poaching chefs to expediting. They talk some Sydney leadership criticism, the realities of the famous "Forks" episode, and how Carmy's relationship reflects real chef relationships. They finish with a MOIF about restaurants with wait lists you can join remotely. Listen to this episode, Chef! Catch up on Season 2 of The Bear here: https://www.hulu.com/series/05eb6a8e-90ed-4947-8c0b-e6536cbddd5fWatch our episode on Season 1 of The Bear here: https://youtu.be/gyFHTAZcDXgWatch the Happy Hour episode of Recipe Club here: https://youtu.be/6Vz1Dy75oKMLearn more about Avec here: https://www.avecrestaurant.com/Learn more about Kasama here: https://www.kasamachicago.com/Learn more about Pizza Lobo here: https://www.pizzalobo.com/Learn more about Publican Quality Meats here: https://www.publicanqualitymeats.com/Learn more about Ever here: https://www.ever-restaurant.com/Learn more about Alinea here: https://www.alinearestaurant.com/Learn more about Charlie Trotter's here: https://www.charlie-trotters.com/Listen to the past episode with Alex Stupak here: https://open.spotify.com/episode/1Jj55QsGmLU2RAj3UiZo94Read the NYT's 25 Years of Dining in New York City here: https://www.nytimes.com/interactive/2025/05/06/dining/25-years-nyc-restaurants.htmlRead William Grimes's NYT WD-50 Review from 2003 here: https://www.nytimes.com/2003/06/18/dining/restaurants-chef-s-second-course-is-food-for-thought.htmlWatch Dave and Rene Redzepi on Mind of a Chef here: https://youtu.be/m9eoysWdxLc?si=UjfCrnJcbvtrtFc3Learn more about Single Thread here: https://singlethreadfarms.com/restaurant/Watch the past episode with Will Guidara on Unreasonable Hospitality here: https://youtu.be/YyFveotyzTAWatch the past episode with Paul Carmichael on Kabawa here: https://youtu.be/J6gvc7ICJtoRead the NYT's 100 Best Restaurants In New York City 2025 List here: https://www.nytimes.com/interactive/2025/dining/best-nyc-restaurants.htmlSend in your questions to askdave@majordomomedia.com.Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow.Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial.Submit your favorite food moments in your favorite movies to majorfoodporn.com.Join our community Discord on majordomo.com. Hosts: Dave Chang and Chris Ying Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino and T Cruz Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris and Andy talk about the finale of ‘Top Chef: Destination Canada' and their feelings on the season overall (8:19). Then they are joined by ‘Dept. Q' cocreator Scott Frank to talk about what drew him to the project (36:42) and the dueling roles he held as Scott the director and Scott the writer while making this show (53:54). Hosts: Chris Ryan and Andy Greenwald Guest: Scott Frank Producer: Kaya McMullen Video Producer: Jon Jones Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chefs tend to have a love-hate relationship with restaurant critics, who have the power to make or break them. Critics try to enter restaurants undetected, while chefs try to spot them, then ensure a flawless experience and a good review. This week, we have a story about one critic's very unusual encounter with a famous chef, and the bombshell article that followed. MacKenzie Chung Fegan was a relatively new critic at the San Francisco Chronicle when she visited The French Laundry, a restaurant of worldwide acclaim helmed by the celebrity chef Thomas Keller. When Keller asked to speak with her, MacKenzie assumed she knew why. But she was in for a big surprise. Read MacKenzie's story in the San Francisco Chronicle here. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

We're back in the Top Chef kitchen, and things are already heating up! Haley Strong, Curt Clark and LaTonya Starks break down all the drama, deliciousness, and dazzling dishes from Episode 14 of Top Chef Season 22.