Podcasts about chefs

This show was recorded on location at the Southern Smoke Festival in Houston October 2025Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country's most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan's Café Boulud and was cast in Netflix's blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City's Rising Star Community Chef Award. In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.Rebecca Masson is Houston's own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town's Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation's own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just DessertsKyle Knall Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan's next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and a nod for Birch on The New York Times coveted list of the best restaurants in America, “The Restaurant List.”InfoThe Southern Smoke Foundationhttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Friend of the show Chef José Andrés teaches Stephen Colbert to make a modern twist on an American classic, the Philly Cheesesteak sandwich. Official Late Show Meat Taster Nick Offerman joins to judge the final products. Try the latest creations from Chef José Andrés at his restaurant Bazaar Meat, open now at the Ritz Carlton New York, NoMad and the Venetian Las Vegas. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

View all cards mentioned in this episodeAndy and Anthony brainstorm a brand new cube starting from a single card: Genesis Wave. Like the two previous episodes, featuring Goblin Charbelcher and Trade Routes, they expand from a single card considering what kind of environment it would make sense in. They take a few further steps considering more layers of cards that fit together in different ways. They end up with a rough sketch for a cube idea, including some general themes and a few open questions still to answer to turn their initial brainstorm into a playable list.Discussed in this episode:Second Edition of the Cube Will Outlive Magic Playmats Available for PreorderLucky Paper PatreonEpisode 197: Cube Design Iron Chef: Goblin CharbelcherEpisode 182: Emergent Cube Design by Example starting with Trade RoutesIf you'd like to show your support for the show, please consider backing Lucky Paper on Patreon or leaving us a review on iTunes or wherever you listen.Check us out on Twitch and YouTube for paper Cube gameplay.You can find the hosts' Cubes on Cube Cobra:Andy's “Bun Magic” CubeAnthony's “Regular” CubeYou can find both your hosts in the MTG Cube Talk Discord. Send in questions to the show at mail@luckypaper.co or our p.o. box:Lucky PaperPO Box 4855Baltimore, MD 21211Musical production by DJ James Nasty.Timestamps0:00 - Intro3:30 - Building a Cube Starting from Genesis Wave7:55 - Why Andy Doesn't Like Genesis Wave16:34 - Level 1 Cards23:52 - Permanent Based Interaction26:54 - Landfall30:42 - ETB Payoffs34:28 - Level 2 Cards42:01 - Vendilion Clique Corner51:57 - Open Questions Remaining57:46 - Approaching the Manabase1:01:54 - Conclusion

This episode is sponsored by Green Chef. Make this fall your healthiest yet with Green Chef. Head to Greenchef dot com slash 50DYP and use code 50DYP to get fifty percent off your first month, then twenty percent off for two months with free shipping. That's code 50DYP at Greenchef dot com slash 50DYP. In this episode of Discover Your Potential, host Dan Gilman welcomes Dr David Friedman, a renowned doctor and author who believes that laughter is the best medicine for overall wellness. Dr Friedman shares his insights and experiences on how laughter can improve our physical and mental health, reduce stress and anxiety, and even boost our immune system. He also provides practical tips on how to incorporate laughter into our daily lives, such as watching comedy shows or movies, reading funny books, and spending time with loved ones who make us laugh. Throughout the episode, Dr Friedman and Dan Gilman engage in hilarious banter and witty jokes, proving that laughter truly is contagious. Tune in to Laugh Your Way to Wellness with Dr David Friedman to discover how you can improve your health and happiness through the power of laughter.

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.

Its taco day on the show and we talk tacos plus Chef Owner of Taco Dia Forest Pastornack joins us!

This week, we're diving into Italian cooking, from the Pacific Northwest to the Bronx. First, chef and author Joshua McFadden joins us to talk about Six Seasons of Pasta, his love letter to everyone's favorite food. Known for his hit cookbook Six Seasons: A New Way with Vegetables, Joshua brings that same seasonal sensibility to pasta, pairing local produce with traditional Italian technique, and shares his recipe for Nut Ragu. Then, Bronx-born chef Christian Petroni takes us into the heart of Italian American cooking with his debut cookbook, Parm to Table. From chicken cutlets to clams casino, he celebrates the cozy red-sauce dishes that define Sunday dinners across America and leaves us with his Chicken Scarpariello recipe.Broadcast dates for this episode: October 17, 2025 (originally aired)Our annual cookbook giveaway is live!  To enter for free, visit splendidtable.org/cookbookDonate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

This week we're joined by Michael Hunter to tell us about his recent caribou adventure. He tells a great story and we also discuss many aspects of cooking wild game. He also talks about his new cook book that just released, Hunter Chef in the Wild. Listen, learn and Enjoy. Send a text message to the show! Support the showStay connected with GameKeepers: Instagram: @mossyoakgamekeepers Facebook: @GameKeepers Twitter: @MOGameKeepers YouTube: @MossyOakGameKeepers Website: https://mossyoakgamekeeper.com/ Enter The Gamekeeper Giveaway: https://bit.ly/GK_Giveaway Subscribe to Gamekeepers Magazine: https://bit.ly/GK_Magazine Buy a Single Issue of Gamekeepers Magazine: https://bit.ly/GK_Single_Issue Join our Newsletters: Field Notes - https://bit.ly/GKField_Notes | The Branch - https://bit.ly/the_branch Have a question for us or a podcast idea? Email us at gamekeepers@mossyoak.com

Chef, restaurateur, and Top Chef Masters champ Rick Bayless joins Jaymee to talk about the mission that's guided his kitchens for decades: celebrating regional Mexican cuisine through technique, nuance, and joy. He shares the “why” behind signature sauces and masa, and how insisting on real control over sourcing and recipes helped turn Tortas Frontera into an airport game-changer. Then Rick previews his turn in the judge's chair on Bobby's Triple Threat and what he looks for first. He talks about how risk pays off only when rooted in skill, and the advice he'd give any chef walking into that kitchen. Rick also reflects on his day-one Iron Chef America duel with Bobby Flay, what he learned from that battle, and wraps with rapid-fire favorites from go-to chiles to perfect street bites. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Rick Bayless on Instagram: HERE Learn More about Bobby's Triple Threat : HERE Hosted on Acast. See acast.com/privacy for more information.

Welcome to episode 261 of Growers Daily! We cover: pricing and packaging for restaurants, working in restaurants and then working as a farmer, and it's feedback friday ! We are a Non-Profit! 

No time for recaps on Friday shows, but Chef, boy are deez ravioli's good.

Join Mark Fisher for a LIVE 1-Day event in London on Sat Nov 8th. To learn more, click HERE.

The conversation today centers around the culinary journey of Chef Andy Nassar from Keel Farm, as he shares his insights on the art of cooking, mentorship, and the evolution of the restaurant industry. A particular highlight of our discussion is Chef Nassar's creative approach to traditional dishes, exemplified by his innovative take on bibimbap, which harmoniously blends Korean flavors with Southern barbecue influences. Additionally, we delve into the intricacies of another dish, moqueca, as he reflects on the cultural influences that shape his culinary style. Chef Nassar emphasizes the importance of passion and authenticity in cooking, advocating for a balance between creativity and the fundamental essence of food. Join us as we explore the passion that drives Chef Nassar and the future of dining at Keel Farm.Takeaways: Chef Andy Nassar's culinary journey exemplifies the importance of passion and creativity in the kitchen. The integration of local ingredients and cultural influences is pivotal in Chef Andy's approach to menu development. Chef Andy emphasizes the significance of mentorship within the culinary industry to inspire the next generation of chefs. The podcast discusses how Chef Andy blends traditional dishes like bibimbap with local flavors to create unique culinary experiences. In the conversation, Chef Andy reflects on the balance of maintaining authenticity while pushing creative boundaries in cooking. The episode highlights the role of media and social platforms in shaping contemporary dining experiences and restaurant visibility. Mentioned in this episode:Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

Turkish cuisine from Becky’s travels // Chef Lyle Kaku shares Barking Frog’s fall menu at Willows Lodge, celebrating 25 years in Woodinville Wine Country // What makes a great stuffed pasta? // Port of Seattle Commissioner Fred Felleman joins us for National Seafood Month to spotlight Fishermen’s Terminal, sustainability, and the Port’s investment in our region’s seafood economy // Dick Stevens previews the James Beard Foundation’s Taste America event in Seattle // We dish on favorite recipes for the new Neb menu // And we’ll wrap up with Food for Thought: Tasty Trivia!!

Featuring Guest Host - Host of 'Planet Tyrus' and Co-host On ‘Gutfeld!,' Tyrus   Story 1: Co-Hosts of the 'American Gravy' podcast, Chef Andrew & Lauren Gruel join to discuss their cooking media enterprise, their personal feelings about cheesecake and pie, and Kim Kardashian not knowing the price of milk. Story 2: Comedian and Star of ‘Con Job,' Aaron Berg sits down with Tyrus to share their concerns surrounding ChatGPT's announcement that they would start allowing verified adult users to sext with their AI models. Plus, Tyrus and Aaron also break down why Zohran Mamdani and Democratic Socialism is weak, Rep. Hakeem Jeffries (D-NY) becoming the new "Woke Dr. Suess," and how to play video games without invoking the wrath of your significant other.   Subscribe to ‘Will Cain Country' on YouTube here: ⁠⁠Watch Will Cain Country!⁠⁠Follow ‘Will Cain Country' on X (@willcainshow), Instagram (@willcainshow), TikTok (@willcainshow), and Facebook (@willcainnews)Follow Will on X: ⁠⁠@WillCain   Learn more about your ad choices. Visit podcastchoices.com/adchoices

This new food truck is bringing the unique flavors of the Phillipines  and Southeast Asia to Omaha. With a great respect for traditional dishes and an obsession with umami, Chef Gerald is using his 13+ years of cooking experience all over the world to power this food truck, all while completing nursing school. From cooking on seafaring ships to getting "murdered" during his first food truck service, Chef Gerald opens up on his food and career. The Fifth Tastehttps://www.facebook.com/p/The-Fifth-Taste-by-Chef-Gerald-61577247144496/ This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to ⁠⁠⁠HurrdatMedia.com⁠⁠⁠ or ⁠⁠⁠Hurrdat Media YouTube⁠⁠⁠ channel! Timestamps: 00:00:00 - Intro & Teaser 00:02:14 - The Fifth Taste Story 00:10:57 - From Fine Dining to Food Trucking 00:21:43 - Global Influences on the Menu 00:34:29 - The Joy of Feeding People 00:46:50 - What's Next for Chef Gerald & The Fifth Taste 00:52:19 - Final Questions & Wrap-up Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest is Nozomi Mori who is the chef/owner of the sushi bar Nozomi Mori https://www.morinozomi.com/ in Los Angeles, which opened in 2024. She got into the world of sushi in 2017, only 8 years ago, and her sushi bar already earned notable accolades, such as a Michelin star and was included in the New York Times' 50 best restaurant list in 2025. In this episode, we will discuss why Nozomi decided to become a sushi chef, how she studied sushi-making in the U.S., how she had conquered challenges being a woman in the traditionally male-dominant sushi industry, her advice to aspiring sushi chefs, and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Food, Glorious Food…it's more than just a way to stay alive. Food brings people together. Families gather for meals. Communities gather for picnics, block parties and potlucks. It's also a way we explore each other's cultures. Today, “Foodies” are a massive part of the social media world. There's even an unofficial Foodie Caucus in the State Legislature. We brought a few of the Foodie Members together to sit down at a Sacramento area restaurant and talk about food, its importance to family, community and culture (and the ways the State Legislature helps keep food safe in California). Join Assemblymembers Jose Luis Solache, Stephanie Nguyen and John Harabedian for this tasty discussion.

A great neighborhood spot doesn't become an institution by accident. Chef-owner Miles James joins us for a spirited session, pizza in hand, bourbon on the bar, to share how MJ Pizzeria grew from a tight, open-kitchen concept into a regional favorite poised to double in size without closing a single day. We swap stories from his James at the Mill era, dig into why transparent kitchens build trust, and break down the craft behind that beloved Caesar, the true artichoke dip, and a new spicy chicken pizza with caramelized onions that's begging for a bourbon pairing.Miles opens his playbook on scaling the right way: a dedicated pasta room and sauce room, redundant hot lines for rush-hour consistency, a glass-perfect bar build that turns bottles into storytelling, and a basement wine program designed to hold thousands of bottles. He also gets granular about dough timing, oven tech, and why a modern electric deck may solve the Friday-night heat sink that wood fire alone can't. Through it all, the north star remains clear: keep pizza as the core, elevate the edges, and let hospitality shine through an open kitchen and a present, long-tenured team.We also talk community and location strategy, why MJ's exit-off-the-interstate convenience, ample parking, and Springdale's rapid growth matter, and how private dining, holiday parties, bourbon dinners, and an events coordinator will extend the brand's warmth without crowding the dining room. If you love food culture, restaurant design, or just crave a blistered pie with a thoughtful pour, this one's for you. Subscribe, share with a fellow pizza-and-bourbon fan, and leave a quick review to help more curious listeners find the show.

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, Trump is planning to use Navy warships to strike inside California at the same time the No Kings Protest is taking place on Saturday.Then, on the rest of the menu, after finding forever chemicals in its drinking water, the Eastern Oregon city of Hermiston was so concerned about the safety of its residents, it stopped testing for them; Brown University is the latest academic institution to tell Trump to eat rocks over his protection money threat; and, dozens of reporters turned in their access badges and exited the Pentagon, rather than agree to being propaganda shops for the government.After the break, we move to the Chef's Table where the leading bishop among Armenian clerics has been arrested as the government escalates its crackdown on the church; and, if Trump blithely discloses to the world the CIA is conducting covert operations inside Venezuela, are they really covert?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.

Today, Josh and Nicole are going on a sugar rush as they figure out which classic Halloween candy is truly the best of them all. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On the latest Off the Edge with Cam Jordan episode, Cam sits down with world-renowned chef and Netflix star David Chang for a conversation that goes far beyond food. Chang opens up about his rise from line cook to global restaurant mogul and the lessons football taught him along the way. He shares how his ultra-competitive upbringing, high school football days, and even facing off against Jonathan Ogden helped shape his drive and leadership in the kitchen. Cam and David also talk game day eats, David’s Commanders fandom, and how QB Jayden Daniels has him both excited and anxious every Sunday. Plus, Chang reveals his favorite cities for sandwiches, the secret behind great chefs and empathy, and why chicken fingers will always be his guilty pleasure.See omnystudio.com/listener for privacy information.

Website

Asma Khan is the chef and changemaker behind Darjeeling Express, the London restaurant powered by an all-female kitchen of home cooks. Born into Indian royalty but made to feel invisible, she rose from an uncelebrated daughter to become one of the most powerful voices in food - earning a spot on TIME's 100 Most Influential People and captivating millions through her Chef's Table episode. In this episode, Asma shares how she built a restaurant without formal training and uses her platform to honor the women who came before her. She opens up about her work with the World Food Programme and how she channels empathy, culture, and care into every dish. This conversation is a reminder that food can be power - and that one woman can change the world, one dish at a time. Enjoy this episode as we go Beyond the Plate… with Chef Asma Khan.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Falooda FizzRecipe courtesy of Joe BrookeMakes 1 cocktail1.5 parts Fords Gin.5 part fresh lemon juice.5 part gum syrup1 part whole milk3 dashes rose water1 part soda waterShake the gin, lemon juice, gum syrup, milk and rose water over ice and pour into a smaller fizz glass. Let it settle and top it off with the soda water.

Send me a one-way text about this episode! I'll give you a shout out or answer your question on a future episode.Today, I am chatting with in-the-trenches homemaker, Jayme Cherry. It was such a delight to visit with Jayme and hear all about the ups and downs of military life, the unexpected blessing of having 4 kids in the span of only 4 1/2 years, and much more of her 17-year homemaking journey. We bonded over our common first married housing hovels, as Jayme calls hers. She shares about the lasting influence of her mother's devotion to home and family and how that is shaping her own homemaking. We cover all the usual ground and Jayme has some great stories and much wisdom to share with all of us. NOTES & LINKS**For episode show notes, including Jayme's Signature Dish recipe, go to www.theartofhomepodcast.com/blog and search "Jayme Cherry".Call to Action: Send me a text ☝

Urban Institute senior fellow Elaine Waxman and Jeremiah Program president and CEO Chastity Lord know the power of single moms on the economic mobility of entire communities. “Great moms are dreaming in threes: they dream for themselves, they dream for their children, and they naturally dream for their community,” says Lord. The Jeremiah Program supports single mothers as they invest simultaneously in their own goals as well as their children's education. Waxman recently published “Policy Levers to Support Single-Mother Economic Mobility” with support from Share Our Strength. “I always think of food insecurity as the canary in the coal mine. It's often the first symptom of instability to emerge because that's a quick way that people can try to move resources around. It's also often one of the last ones to resolve,” she reports.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the latest Off the Edge with Cam Jordan episode, Cam sits down with world-renowned chef and Netflix star David Chang for a conversation that goes far beyond food. Chang opens up about his rise from line cook to global restaurant mogul and the lessons football taught him along the way. He shares how his ultra-competitive upbringing, high school football days, and even facing off against Jonathan Ogden helped shape his drive and leadership in the kitchen. Cam and David also talk game day eats, David’s Commanders fandom, and how QB Jayden Daniels has him both excited and anxious every Sunday. Plus, Chang reveals his favorite cities for sandwiches, the secret behind great chefs and empathy, and why chicken fingers will always be his guilty pleasure.See omnystudio.com/listener for privacy information.

It's been a few weeks since it was just CB & Kip sitting down to talk about things going down in the community, so today's episode is just that. We talk about the turn n burn from Joshua Tree, an afternoon in Palm Springs... and a lot of great food in town too. Then we look to the calendar for the weeks ahead. From fundraisers to fun festivites, we're clipping them all.This week's Festa Del Chianto Classico is going down at Tavernetta Friday & Saturday.Next Week - Spork & Compass are hosting an epic collection of Chefs to raise money and awareness for SAME Cafe (Wonderful People doing great things in the community).October 30th - High West Oyster Fest. We tease our roles for the festivities & what we expect to unfold (long form episode next week with some guests to boot). November - We're headed to Charleston, SC for the Food & Wine Classic presented by Travel + Leisure, Southern Living & our friends from Food & Wine Magazine. We get everyone up to speed. Hope you enjoy! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

In today's episode, we dive deep into the storied history and modern rebirth of the Stegmaier Mansion in downtown Wilkes-Barre. Guests Jared Kopetchne, the executive chef, and Brianna Zurla, the general manager, talk about the mansion's transformation under Bass Lake Hospitality. Learn about their unique menus, exceptional service, and the dedication to preserving the mansion's rich history. We explore everything from the challenges of reopening, unique events like traditional teas and wine dinners, culinary delights, and even touch on some ghost stories. If you love history and exceptional dining, this episode is a must-listen!If you or someone you know wants to be featured in our next podcast, message us on Facebook!

Sonia Steele, lovingly known as “Vegan Vicki,” is the 2023 Vegan Women Summit Top Chef Global Competition winner. Her journey into veganism began in 2008 after being diagnosed with bronchioloalveolar carcinoma mucinous, a rare non-small cell form of lung cancer. Following surgery to remove part of her lung, Sonia committed to transforming her health through food and compassion. As friends and family raved about her creations, Sonia knew she had found her purpose: to share the joy and love of vegan food with others. Every dish she prepares is made with heart, proving that eating vegan can be both deeply satisfying and full of flavor. She truly puts love on every plate.  She's also partnered with the Cleveland Cavaliers and Cleveland Browns! So grab lunch at a game! And she shows us her hidden talent! Chef Vicki's Instagram  Chef Vicki's Website Here Veg News Here Vegan Adventures Book _______________________________ Follow me on my Instagram or Facebook Podcast Facebook page here Check out KristiCapel.com Email: Kristicapelpodcast@gmail.com  

This week, join us as we explore the culinary and leadership journey of Chef Franck, shaped by Brittany roots and Michelin-starred mentorship. From top kitchens to luxury hotel boardrooms, he shares insights on resilience, teamwork, and intentional growth. Nick and Franck explore his transformative path, from bustling kitchens of prestigious restaurants to the strategic boardrooms of luxury hotels, uncovering how his roots and experiences inform his unique approach to leadership. Chef Franck's story goes beyond culinary success; it's a testament to resilience, intentional growth, and the art of fostering teamwork and organizational culture.RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Le chef de l'opposition kényane Raila Odinga est décédé mercredi à 80 ans en Inde après un malaise, endeuillant le pays d'Afrique de l'Est et suscitant un séisme politique, alors que se profile l'élection présidentielle de 2027. Des rassemblements et scènes de deuil ont éclaté à travers le Kenya qui a rendu hommage à son opposant historique, cinq fois candidat malheureux à la présidentielle, notamment en 2022. Les détails avec Bastien Renouil, notre correspondant au Kenya. 

Meet the dynamic student chefs from Berkmar High School who wowed judges with their Chicken Churrasco Bowl. Guided by Chef Preston Gouge, a former Gwinnett County student and regional student chef competition winner who returned to the classroom with a passion for giving back, the team brought flavor, culture, and heart to the 2025 Student Chef Competition. Their reflections reveal that the experience was about more than cooking; it was about preparing them for life.

durée : 00:25:05 - Esa Pekka Salonen, chef d'orchestre et compositeur (3/5) - par : Judith Chaine - Directeur musical du prestigieux Orchestre Symphonique de San Francisco, Esa-Pekka Salonen est également acclamé pour ses compositions qu'il destine la plupart du temps au grand orchestre symphonique. Portrait de ce compositeur audacieux et virtuose de la baguette au micro de Judith Chaine. - réalisé par : Françoise Cordey Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

See the Video at www.RGRFootball.com Kansas City Chiefs Roster Gets BIG Boost with Rashee Rice Return

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

Chef Benjamin joins Target Talk to share his story from his first job at McDonald's to working inside Gordon Ramsay's Hell's Kitchen. He talks about how those early experiences shaped his discipline, what he learned from working in high-pressure kitchens, and the path that led him to Dallas. We also get into how he built The Chef Benjamin Experience, the wildest moments from his private dinners, and the lessons that came with turning passion into a full brand.With his new food truck opening October 25th, Chef Benjamin previews what's on the menu, the dishes he's most excited for people to try, and how this next move defines success for him.Follow him: @officialhchefbenjamin

Quand la situation devient explosive, c'est lui qu'on appelle. Olivier est négociateur au RAID, cette unité d'élite de la police où chaque mot peut sauver une vie. Sa seule arme : la parole. Olivier nous fait pénétrer les coulisses d'un métier hors norme, fait de sang-froid, d'écoute... et d'humanité, là où la tension est à son comble. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, the MAGA SCOTUS hears oral arguments to eliminate Black and Brown people from Congress.Then, on the rest of the menu, federal stormtroopers threatened to shoot an ambulance crew to prevent them from taking an injured protester to the hospital; Jim Jordan's attempt to question Jack Smith hits a major snag; and, a federal judge threw the book at Trump's presidential library plot.After the break, we move to the Chef's Table where Trump threatened to pull support for Argentina if its politics don't align with his interests; and, Trump declared himself King of the World Cup and of the Olympics.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!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Get a taste of the chocolatier life from world-renowned pastry chef Amaury Guichon as he shares his story — and the secrets of his craft — with podcaster Latif Nasser. Learn what it takes to construct elaborate, lifelike (and delicious) sculptures from 100 percent confectionery ingredients as Guichon puts the final touches on his signature decadent chocolate clock pastry, complete with delicate gears.TED Talks Daily is nominated for the Signal Award for Best Conversation Starter Podcast. Vote here!Interested in learning more about upcoming TED events? Follow these links:TEDNext: ted.com/futureyouTEDAI San Francisco: ted.com/ai-sf Hosted on Acast. See acast.com/privacy for more information.

In the season premiere of The Build: Ramen by Ra, Chef Rasheeda Purdie takes us back to where it all began, her early days slinging soulful bowls of ramen at pop-ups across New York City. Now, she's stepping into her next chapter: expanding Ramen by Ra from a beloved small-batch concept into a full-scale restaurant rooted in community, creativity, and courage.Alongside hosts Alex McCrery and Jenny Goodman, co-founders of TILIT, Rasheeda shares the story of how her Asa-Ramen roots shaped her vision for modern New York hospitality. The episode dives deep into the emotional leap from chef to founder, the realities of growth, and what it takes to build something that's truly your own.Presented by Square and produced in partnership with Heritage Radio Network, this episode is a must-listen for food lovers, entrepreneurs, and anyone curious about what it really takes to grow a restaurant dream in New York City. Learn more and sign up for a special bonus episode at square.com/thebuild.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lady Anne is in the Cotswolds with her 8-month-old son, there to restore a famous walled garden. The magnificent home has been hosting a television cooking special over the summer, and Anne's husband, Lord Terrence Reid, is there to enjoy a “Summer of Chefs” week with his wife and baby son. Reid's parents have also been invited to spend the week and are looking forward to delicious food, although Reid's father is recovering from a recent heart attack. Each week, a new chef prepares magnificent meals, and the mystery chef that week turns out to be the former lover of Reid's mother. Theirs is not the only family Gareth Talbot has affected with his sly machinations. He's there to settle old scores and cash in on decades-old grudges. Although the setting is serene and the food fantastic, Lord Terrence Reid is called upon to uncover a murderer in their midst, and his family members are among the suspects. The menu is the last thing on their minds. Mary Birk is a former trial lawyer and avid gardener who lives and writes in Colorado. After graduating from law school, she moved from North Dakota with her late husband to Colorado where they raised their children and dogs and together worked to turn two and a half acres into a high-country garden retreat. Ms. Birk has been named a Library Journal SELF-E Select author. Her Terrence Reid/Anne Michaels mystery series combines her love for gardening and passion for all things Scottish. The first book in the series, Mermaids of Bodega Bay, was a finalist for the Rocky Mountain Fiction Writers' Colorado Gold award in the mystery/suspense category and was named by Library Journal as a SELF-e Top Book of the Year. The First Cut, the second book in the series, won the Rocky Mountain Fiction Writers Colorado Gold Award in the mystery/suspense category. A founding member of the Colorado chapter of Sisters in Crime, Ms. Birk served as treasurer from 2016-2023 and is currently Vice President. She also serves as social media director for the Rockky Mountain Chapter of Mystery Writers of America. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Pattie was a strong woman through and through. She learned everything she knew about raising and caring for animals and growing crops from her parents  and the land she grew up on.  Because of her experience on the farm plus her ability to drive and operate farm machinery, etc, she was available to help out her country during WWII. This enabled her to be active during the Land Army, in New Zealand. Josh shares how she had a wonderful sense of humor (Irish family roots), taught Josh how to sew, cook, play cards, knit and so much more. Josh willingly admits that he was a mama's boy and as he says he "hung onto her apron strings."As Josh was getting ready to move away from home for a new job, he was desperate to share a very personal story with his mother. She'd already survived breast cancer shortly after her was born, but now the cancer was back. She refused chemo and radiation, so Josh was afraid this might me the last time he'd see his mother. Just as he was about to go out the door, he spoke to his mother and revealed what he'd been hiding inside for decades.  She was un perplexed and finished his statement before he had a chance to share what he wanted to say.  That was just a little bit of the magic of Pattie.She regularly took care of her neighbors. Whether because of an illness or just in need of company, she was always there to help other. Pattie was also very curious, especially regarding her friends and neighbors in this rural farming area. Josh shares some very funny stories about the phone in his house.The work that Josh is doing with "The Litter Club Network is so important. He's getting the community involved not only in Phuket, Thailand but also in Malaysia and Singapore. Here's more about Josh O'Neil:I'm Josh O'Neil, a Certified Green Project Manager (GPM-b), sustainability advocate, and experienced public speaker & voice coach dedicated to driving meaningful change and environmental stewardship. My expertise lies in engaging communities, organisations, and individuals in sustainable practices through innovative projects, impactful training, and clear, authentic communication.As the Founder and Project Lead of The Litter Club, I have successfully initiated and managed environmental restoration and waste management programs in Thailand, Malaysia, and Singapore. My work involves fostering community pride and environmental awareness, demonstrating measurable impacts in local sustainability.With substantial experience in public speaking and leadership roles in organizations such as United Speakers and Toastmasters, I have developed and delivered training programs that empower individuals and teams and foster collaborative, sustainable communities. Coupled with my background in marketing and community engagement, I excel in driving participation and enthusiasm for environmental and sustainability projects.I'm passionate about creating tangible, lasting change through innovative sustainability initiatives and compelling public engagement. Let's connect to explore how we can collaborate to make meaningful contributions to your sustainability goals and community impact.Hope you enjoy the listen.WEBSITE:www.thelitterclub.orgWE OFFER HOPE TO OUR OCEANSThe Litter Club Network:Our journey is powerful.Our story is inspirational.For over 5 years we have been dedicated to environmental conservation, driving positive change through education, action, and innovation. Our mission is to create awareness about the impact of litter on our environment and oceans while empowering communities to take action.SOCIAL MEDIA:FACEBOOK:https://www.facebook.com/josheeonz/&https://www.facebook.com/thelitterclubnetwork/INSTAGRAM:https://www.instgram.com/josheeonz/&https://www.instgram.com/theltterclubnetwork/LINKEDIN:https://www.linkedin.com/in/joshoneillnz/&https://www.linkedin.com/in/thelitterclubnetwork/TIKTOK: @joshonz & @thelitterclubnetwork   "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".Check out our website for more background information: https://www.jackietantillo.com/Or more demos of what's to come at https://soundcloud.com/jackie-tantilloLink to website and show notes: https://shltmm.simplecast.com/Or Find SHLTMM Website here: https://shltmm.simplecast.com/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

Chef Saadat Siddiqui comes on for a wide ranging episode of The Pakistan Experience where we discuss the best food from every region in Pakistan, reignites the age-old Karachi vs Lahore food debate, discuss Comedy Kitchen, Kitchen Hacks, Recipes, Restaurant Culture, Karachi, Sindhi Culture and the MQM.A name in versatile cooking is none other than Chef Saadat Siddiqui. He is a Pakistani chef very well known for his famous cooking shows that air on ARY Zauq. Siddiqui has a degree in computer software, but decided not to pursue that career because of his passion in cooking. He studied and trained in Australia from a local restaurant and has received extensive training and degrees from various other institutes. He is among the popular chefs of Pakistan.The Pakistan Experience is an independently produced podcast looking to tell stories about Pakistan through conversations. Please consider supporting us on Patreon:https://www.patreon.com/thepakistanexperienceTo support the channel:Jazzcash/Easypaisa - 0325 -2982912Patreon.com/thepakistanexperienceAnd Please stay in touch:https://twitter.com/ThePakistanExp1https://www.facebook.com/thepakistanexperiencehttps://instagram.com/thepakistanexpeperienceThe podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. Instagram.com/shehzadghiasshaikhFacebook.com/Shehzadghias/Twitter.com/shehzad89Join this channel to get access to perks:https://www.youtube.com/channel/UC44l9XMwecN5nSgIF2Dvivg/joinChapters:0:00 Introduction1:25 Comedy Kitchen 3:25 Cooking Basics 7:00 Restaurants in Karachi16:00 How to avoid Food Poisoning24:00 Food Capitalism 27:30 Bachpan kee kahaniyan30:00 Desi Ghee and Healthy Trends37:00 Frozen Fish and Fish Market40:00 Karachi Food42:55 Sindhi Culture48:00 Karachi Food50:30 Pakistani and Indian Food56:00 Karachi Food vs Lahore Food1:09:00 Eating out and Restaurants1:12:00 Best Food in Pakistan1:18:00 Bagels, Pizza and New York1:20:28 People dont respect chefs1:22:30 Food Vlogs1:23:09 MQM and Karachi 1:46:00 Audience Questions

In this episode of Take-Away with Sam Oches, Sam talks with Lars Smith, chef and owner of State of Mind Pub in Palo Alto, Calif., and Abby Hughes, head of growth strategy for Belle Communication. They've been tracking the rise of chef content on Instagram and TikTok, and joined the podcast to share their tips both for chefs and foodservice businesses on how to leverage chefs for exposure in the age of social media, and why authenticity is key to any partnership between a brand and a chef. In this conversation, you'll find out why:The industry continues to turn to social media for menu inspirationThere's nobody better suited to inspire menu innovation on social media than chefs If you have a particular SKU you're trying to push, a chef can helpThe best chef partnerships are those that are authentic Most restaurateurs don't have time for the formal foodservice channels Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Lady Anne is in the Cotswolds with her 8-month-old son, there to restore a famous walled garden. The magnificent home has been hosting a television cooking special over the summer, and Anne's husband, Lord Terrence Reid, is there to enjoy a “Summer of Chefs” week with his wife and baby son. Reid's parents have also been invited to spend the week and are looking forward to delicious food, although Reid's father is recovering from a recent heart attack. Each week, a new chef prepares magnificent meals, and the mystery chef that week turns out to be the former lover of Reid's mother. Theirs is not the only family Gareth Talbot has affected with his sly machinations. He's there to settle old scores and cash in on decades-old grudges. Although the setting is serene and the food fantastic, Lord Terrence Reid is called upon to uncover a murderer in their midst, and his family members are among the suspects. The menu is the last thing on their minds. Mary Birk is a former trial lawyer and avid gardener who lives and writes in Colorado. After graduating from law school, she moved from North Dakota with her late husband to Colorado where they raised their children and dogs and together worked to turn two and a half acres into a high-country garden retreat. Ms. Birk has been named a Library Journal SELF-E Select author. Her Terrence Reid/Anne Michaels mystery series combines her love for gardening and passion for all things Scottish. The first book in the series, Mermaids of Bodega Bay, was a finalist for the Rocky Mountain Fiction Writers' Colorado Gold award in the mystery/suspense category and was named by Library Journal as a SELF-e Top Book of the Year. The First Cut, the second book in the series, won the Rocky Mountain Fiction Writers Colorado Gold Award in the mystery/suspense category. A founding member of the Colorado chapter of Sisters in Crime, Ms. Birk served as treasurer from 2016-2023 and is currently Vice President. She also serves as social media director for the Rockky Mountain Chapter of Mystery Writers of America. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/literature

On this episode Chef Black drops a huge announcement. Closing Black Walnut at the end of the year 2025 and reopening a new concept called “Dougla” February 14th 2026. Join the waitlist now at Douglakitchen.com With Caribbean and Indo (Indian) influences at its core, Dougla Kitchen celebrates cultural duality through bold flavor, soulful storytelling, and refined technique. This concept marks a new era for Chef Black — one that embraces identity, heritage, and homecoming. Huge thank you to our sponsors. The Oklahoma Hall of Fame at the Gaylord-Pickens Museum telling Oklahoma's story through its people since 1927. For more information go to www.oklahomahof.com and for daily updates go to www.instagram.com/oklahomahof The Chickasaw Nation is economically strong, culturally vibrant and full of energetic people dedicated to the preservation of family, community and heritage. www.chickasaw.net Dog House OKC - When it comes to furry four-legged care, our 24/7 supervised cage free play and overnight boarding services make The Dog House OKC in Oklahoma City the best place to be, at least, when they're not in their own backyard. With over 6,000 square feet of combined indoor/outdoor play areas our dog daycare enriches spirit, increases social skills, builds confidence, and offers hours of exercise and stimulation for your dog http://www.thedoghouseokc.com If you're looking for a way to make a real difference, check out Bethany Children's Health Center. They're helping children reach their full potential as a leader in pediatric rehabilitation. They're also building a new Outpatient Center of Excellence — and it's going to be a landmark right on Route 66! Want to learn more or even schedule a tour? Just head to bethanychildrens.org and click on the "Ways to Give" tab. www.bethanychildrens.org #ThisisOklahoma 

The groovy dads are joined in the woodshed by Chef Joe Gatto to review "Evil Dead 2"Follow Dads From the Crypt! Threads: @dadsfromthecryptTikTok: Dads From The Crypt-TokInstagram: @dadsfromthecrypt Patreon: https://www.patreon.com/DadsFromTheCrypt

George W Bish's chef was rounded up by ICE. There has got to be a better way. Once more we straighten out the Eastcliff sale. Chicago mourns the death of Sister Jean. Johnny Heidt with guitar news. Reusse with his weekly sports report. Heard On The Show;University of Minnesota's Eastcliff mansion sold to the U of M FoundationCharges: Suspect beat stranger with wooden table leg on train platformBlast at a Tennessee explosives plant leaves multiple people dead and missing, sheriff saysSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Andrew Gruel is a restaurateur and host of the new iHeartRadio show American Gravy, with new episodes every Tuesday and Thursday. Follow him on X @chefgruel, on Instagram @andrewgruel, and visit chefgruel.com.In The News: California Governor Gavin Newsom vetoes a proposed pay raise for state firefighters, just months after a devastating inferno swept through Los Angeles. President Donald Trump claims that rapper Sean “Diddy” Combs reached out to him for a presidential pardon following his 50-month prison sentence. Plus, a new report warns that artificial intelligence could eliminate up to 100 million U.S. jobs over the next decade — impacting everyone from nurses to truck drivers.Subscribe to The Adam Carolla Show on Substack: https://adamcarolla.substack.com/FOR MORE WITH CHEF GRUEL:ONLINE SHOW: American GravyTWITTER: @chefgruelINSTAGRAM: @andrewgruelWEBSITE: chefgruel.comFOR MORE WITH JASON “MAYHEM” MILLER: INSTAGRAM & TWITTER: @mayhemmillerWEBSITE: www.mayhemnow.comLIVE SHOWS: October 9 - New York, NYOctober 10-11 - Pottstown, PAOctober 29 - Burbank, CAThank you for supporting our sponsors:BetOnlineHomeChef.com/ADAMoreillyauto.com/ADAMSHOPIFY.COM/carollaPluto.tvSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.