Podcasts about chefs

On le surnomme “le Picasso de la pâtisserie”.Dès ses 9 ans Pierre Hermé savait qu'il deviendrait pâtissier.Il grandit en Alsace, dans le laboratoire de la boulangerie familiale où il apprend les bases du métier aux cotés de son père.Mais très vite Pierre aspire à plus.Il renonce à reprendre l'entreprise créée par son arrière grand-père et rejoint la capitale pour intégrer la maison Lenôtre.Il y apprend l'excellence, la précision du geste et découvre un art très différent de celui qu'il connait.D'abord pâtissier privé pour le ministre de la Défense, Pierre réalise vite qu'il a besoin de plus d'espace pour s'exprimer : il veut être libre de créer, avoir son univers, ses produits et sa propre maison.L'empire Pierre Hermé né avec l'ouverture de la première boutique à Tokyo en 1998.Aujourd'hui le groupe en compte 95 sur 4 continents.Une marque internationale pionnière de la haute-pâtisserie, qui a construit sa renommée autour d'un produit star : les macarons — écoulés par dizaines de millions chaque année.Dans cet épisode Pierre livre les clés de sa réussite :Où trouver l'inspiration pour créer jusqu'à 200 nouvelles recettes par anPourquoi il faut être obsédé par les détailsLes grands principes de la pâtisserieComment maintenir la qualité quand on produit à grande échelleBienvenue dans l'univers d'un chef visionnaire avant tout guidé — avec succès — par ses goûts, ses intuitions et ses envies.Vous pouvez suivre Pierre sur Linkedin et consulter la page Welcome To The Jungle pour rentrer en contact avec la maisonTIMELINE:00:00:00 : De la première boutique à un empire de 95 points de vente00:12:51 : Quitter sa famille à 14 ans pour découvrir l'excellence de l'école Lenôtre00:22:16 : Comment s'assurer de la qualité délivrée à l'autre bout du monde00:30:10 : Créer 200 nouvelles recettes par an00:39:03 : Être le pâtissier privé d'un ministre00:49:15 : Pierre et son obsession pour le café01:02:01 : Le lancement d'une offre de boulangerie Pierre Hermé01:09:08 : Le savoir-faire unique des pâtissiers français01:14:27 : « Je ne m'occupe que des produits, le business ne m'intéresse pas »01:25:18 : Le pionnier de la haute-pâtisserie01:34:57 : Où trouver l'inspiration pour innover sans cesse01:43:16 : Pourquoi les trompe-l'œil sont autant à la mode ?01:50:16 : La pâtisserie végétale sans beurre, sans œufs, sans lait et sans crème02:00:11 : « J'aime ce que je fais, donc je n'ai pas du tout l'intention d'arrêter »02:11:52 : Un secret pour tous les pâtissiersLes anciens épisodes de GDIY mentionnés : #464 - Nina Métayer - Cheffe Pâtissière - “Je ne peux pas travailler pour autre chose que l'excellence”#33 - Nicolas Paciello - Pâtissier - Viser les étoiles pour réussir à en ramener 2 !#250 - Chef Alain Ducasse - Faire de sa cuisine un apprentissage, une passion et une marque mondiale#433 - Pascal Rigo - Boulanger - Vendre ses boulangeries 100 millions et devenir le patron de la food de Starbucks#342 - Thierry Marx - De la cité à la cuisine étoilée : l'extraction sociale d'un titan#449 - Sarah Poniatowski - Maison Sarah Lavoine - Remettre le beau au centre de sa vie : comment réinventer son intérieurNous avons parlé de :L'ouverture de la 1ère boutique de Pierre à TokyoLenôtre, école des arts culinairesCafé Pierre Hermé Beaupassage (Paris 7)Le salon de thé Pierre Hermé de la Mamounia (Marrakech)Hippolyte CourtyLes machines à café Victoria ArduinoÉric Vincent, CEO de Pierre Hermé ParisLes recommandations de lecture :Le dictionnaire amoureux de la pâtisserie – Pierre HerméLa pâtisserie végétale – Pierre HerméTout Robuchon – Joël RobuchonSIMPLE – Yotam OttolenghiUn grand MERCI à nos sponsors : SquareSpace : squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onelyVous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

We prep your holidays with our Thanksgiving side show!

KCBS Radio's Foodie Chap Liam Mayclem speaks with Chef Donato Scotti of Donato Enoteca in Redwood City. Liam and Chef Donato talk about truffles and Christmas panettone.

Nesta edição do CBN e as Dicas do Chef, com o comentarista Chef Juarez Campos, o destaque é a receita de Panqueca de Espinafre com Frango. Fácil e rápida, ela é pode ser feita para o almoço, o jantar ou um lanche da tarde. Ouça a conversa completa!

Where is Charlie? The Italian government is investigating rumors that wealthy westerners are hunting humans. A fan jumps over a barrier and runs at Ariana Grande. People complain about the Housekeeping Olympics. JLR cleaned planes before Sky Chefs. Lady Gaga opens up about her struggles after filming 'A Star is Born." Delta airlines had to apologize to a double amputee veteran after he was removed from his exit row seat. One person is injured after two landscapers find a gun in the yard and take turns pointing it at one another. A 74-year-old man shot and killed his daughter. Queen of Hearts. Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets. See omnystudio.com/listener for privacy information.

Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets. 

Where is Charlie? The Italian government is investigating rumors that wealthy westerners are hunting humans. A fan jumps over a barrier and runs at Ariana Grande. People complain about the Housekeeping Olympics. JLR cleaned planes before Sky Chefs. Lady Gaga opens up about her struggles after filming 'A Star is Born." Delta airlines had to apologize to a double amputee veteran after he was removed from his exit row seat. One person is injured after two landscapers find a gun in the yard and take turns pointing it at one another. A 74-year-old man shot and killed his daughter. Queen of Hearts. Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets.

Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets. See omnystudio.com/listener for privacy information.

They say breakfast is the most important meal of the day - but what happens when thousands of children arrive at school too hungry to learn? In this programme, Jaega Wise looks into how the Government's new free breakfast club scheme is being rolled out across England, seven months into a trial involving 750 primary schools. While the policy which aims to tackle hunger and improve attendance is welcomed by all, schools and campaigners raise questions about it's future funding and the exclusion of secondary schools and some special school pupils.At Holy Trinity Church of England School in Tottenham, Jaega visits a breakfast club being run in partnership with Chefs in Schools, where hot food is cooked fresh each morning in the same kitchen that serves lunch. In Weston-super-Mare, headteacher Marie Berry explains why her school's breakfast club is a lifeline for families - and why she's keen to be included in the new scheme. Campaigners at Sustain argue breakfast clubs could be a powerful tool to support local food producers and promote sustainable sourcing - and urge the Government to back that vision.We also hear from the charity Magic Breakfast, which provides food to 300,000 children at breakfast clubs every day, and from Olivia Bailey MP at the Department for Education. Food writer Michael Zee of @SymmetryBreakfast discusses Britain's breakfast culture, and why we so often eat the same thing every day.Presented by Jaega Wise Produced by Natalie Donovan for BBC Audio in Bristol.

When did you sneak in somewhere? We get updates from Cheat Day Orl! They say we have the worst roads in the country! Are you really allowed to back into a parking spot! Snitches get tickets and we end the show with the list! See omnystudio.com/listener for privacy information.

Chef Patrick O'Connell of the renowned Inn at Little Washington on turning a run-down stretch of rural Virginia into a three-star Michelin destination. Recorded for an audience at the Virginia Museum of History & Culture.

Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face. A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences. In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements. Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

When did you sneak in somewhere? We get updates from Cheat Day Orl! They say we have the worst roads in the country! Are you really allowed to back into a parking spot! Snitches get tickets and we end the show with the list! See omnystudio.com/listener for privacy information.

This week on Cutting Deep into Horror, hosts Henrique Couto & Rachael Redolfi dive into Bitter Feast (2010)—a brutally underrated foodie horror thriller perfect for the Thanksgiving season. When a celebrity chef snaps after a vicious review, a simple cooking critique becomes a nightmarish showdown of revenge, obsession, and culinary torture.We break down why Bitter Feast has become a cult favorite for fans of chef horror, creative captivity stories, and Thanksgiving-adjacent genre films, and how its themes of burnout, public shaming, and internet criticism feel even more relevant today. From the dark humor to the escalating violence, this is a dish best served terrifying.We also explore its place in 2010s indie horror, the performances that make the tension simmer, and why this might be one of the most overlooked movies to add to your late-November watchlist.)Inside this episode:The twisted charm of foodie horror and why it explodes during ThanksgivingChef vs. critic psychology and why neither character is truly innocentHow the film uses cooking challenges as weaponsBurnout, humiliation, and the horror of being torn apart onlineBitter Feast's place in cult indie horror and why it deserves reevaluationHow food, fear, and obsession collide in unforgettable waysWhere to watch Bitter Feast (U.S.) – current as of November 13, 2025You can currently find Bitter Feast (2010) on several legitimate streaming platforms in the U.S.:Prime Video – Available on Amazon's Prime Video platform (subscription or with ads, depending on your plan). Tubi – Streaming free with ads on Tubi. Fandango at Home (Vudu) – Streaming free with ads on Fandango at Home's free-with-ads section. The Roku Channel / Cineverse – Available to watch via The Roku Channel and Cineverse. Rental/purchase options are also widely available on major digital storefronts like Apple TV, Fandango at Home, and Amazon Video if you prefer to own or rent in HD.  (Availability can change, so if one service drops it, search the title on your preferred platform.)Get comfy, my spookies! 41% off at CozyEarth.com with code SPOOKY — supports the show!

Als Uli Hoeneß bei den Bayern seinen Chef-Posten niedergelegt hat, haben die Freeses mit Heiko darüber gesprochen, wie schwer es solchen Patriarchen fällt, loszulassen. Der alte Bode beim Autohaus gehört auch dazu. Jederzeit und so oft ihr wollt: Die NDR 2 Kult-Comedy direkt aus dem Mehrgenerationen-Haushalt der Familie Freese. Die Lasziv-zupackende Oma Rosi, Helikopter-Mama Bianca, Sohn Svenni und Untermieter und Labertasche Heiko: Die besten Folgen bekommt ihr jeden Morgen in der ARD Audiothek.

Comme chaque vendredi, un médecin spécialisé répond aux questions des auditrices de Priorité Santé. Cette semaine, nous parlons du diabète. Quels peuvent être les symptômes du diabète qui touchent particulièrement les femmes ? Quels sont les signes qui doivent alerter ? Qu'est-ce que le diabète gestationnel ?  Pr Maimouna N'Dour-Mbaye, Chef du Service de Médecine Interne de l'Hôpital Abass Ndao, directrice du Centre du diabète Marc Sankalé à Dakar, au Sénégal.  La palabre au féminin de Charlie Dupiot.   Programmation musicale :  ►Almok – C'est ma prière ► Nour – Ahlami

We love bringing the best people in Baltimore together. There's been a magazine story on the wall at Koco's Pub for years that compares the Marcella Knight's jumbo crab cake to the smoked version from our friend Chef Nancy Longo of Pierpoint. So, Nestor brought them together in Lauraville on the Maryland Crab Cake Tour for foodie fun. The post Chef Nancy Longo of Pierpoint and Marcella Knight meet at Koco's Pub to share love and lore of the Maryland crab cake legacy first appeared on Baltimore Positive WNST.

Hailing from Manchester England, Chef Andre Richardson, is a quiet giant. A chefs Chef, so incredibly respected by the restaurant community and his peers, that lives for the work and the craft. We sat down and had a chance to chat about his time here in Vancouver and opening and running some very Iconic Vancouver restaurants. I hope you enjoy our chat as much as I did. Send us your feedback

Social media has played a huge part in putting Irish food and restaurants on the map, thanks to Instagrammable dishes, viral TikToks, and positive word of mouth.Many Irish restaurants depend on this free publicity to reach new diners, but growing numbers now report influencer behaviour that can disrupt service or other guests.As Irish restaurants, cafés, and markets ride the social media wave for publicity, some worry about disruption, loss of control, and whether it's time for new rules on filming and sharing food experiences…In the age of everyone being a ‘reviewer' - should anyone be able to record and post their experience or do venues need more control? And what is the fallout from a negative review shared online?Joining guest host Anna Daly to discuss is Eadaoin Fitzmaurice, Food Content Creator, Ciaran Kavanagh, Head Chef at Gravediggers Pub, Keelan Higgs, owner & Chef at Variety Jones and JP McMahon, Chef, Restaurateur and author.

On today's autumnal apple-themed episode, Dave has his old pal Chris on to play a new game and see how they measure up to their competition. Then, Dave makes three different apple dishes while talking about how apples are a secret savory weapon, and answers an Ask Dave on seasoning. Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Watch Ugly Delicious: https://www.netflix.com/title/80170368 Learn more about Zingerman's Deli: https://www.zingermansdeli.com/ Learn more about Single Thread Farms: https://singlethreadfarms.com/ Learn more about Asador Etxebarri: https://www.asadoretxebarri.com/en/home Watch our episode with Alex Stupak: https://www.youtube.com/watch?v=yCdFb23xOTw Get your copy of the Top Chef cookbook by Tom Colicchio: https://amzn.to/4p6AhoH Get your copy of 'Think Like a Chef' by Tom Colicchio: https://amzn.to/4oCyaJl Send in your Ask Dave questions to bit.ly/AskDaveForm or 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. Host: Dave Chang Guest: Chris Ying Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought Bistro Five-5-Five with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof.   US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore   Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. Today's guest recommends: Cerboni Square Pop Menu Restaurant365 Guest contact info:  Instagram: @chefdaviddenis Thanks for listening! Rate the podcast, subscribe, and share! 

Fatigue isn't just about feeling tired, but also your body's warning signal that something much deeper is out of balance.  In this episode, I sit down with Dr. Evan Hirsch, founder of the Energy MD Method, to uncover his proven four-step process for restoring energy, reversing long COVID, and resolving chronic fatigue for good. We discuss the Toxic Five: the underlying root causes that drain your vitality and how you can retrain your nervous system, open detox pathways, and naturally restore your mitochondria. Dr. Hirsch shares his personal five-year battle with exhaustion, what finally worked, and how thousands have reclaimed their energy using the same framework.    "Our bodies are always working for our best interest. You can't just replace mitochondria 'to high heaven' and expect results. You have to fix the underlying problem that's forcing them to shut down." ~ Dr. Evan Hirsch   In This Episode: - Dr. Evan's journey through chronic fatigue - An overview of long COVID and the propagation of spike proteins  - Long COVID vs chronic fatigue - Why some people get long COVID and others don't - The 4-step process to resolve chronic fatigue and long COVID - Success stories and the program timeline - Addressing sleep issues and promoting sleep optimization - Mitochondria damage and cell danger response - Stats on chronic fatigue syndrome - Challenges and shortcomings in medical testing   Products & Resources Mentioned: Bon Charge Red Light Face Mask: Just go to https://boncharge.com/myersdetox and your discount will be automatically applied at checkout! Tru Energy Lip Peptide Treatment: Visit https://trytruenergy.com/wendy3 now to claim your special Buy One, Get One Free offer for a limited time. Organifi Happy Drops: Get 20% off at https://organifi.com/myersdetox with code MYERSDETOX. Chef's Foundry P600 Cookware: Get an exclusive discount just for my listeners by going to https://bit.ly/myersdetox    Energy MD Method Program: Learn more and apply at https://www.energymdmethod.com/  Heavy Metals Quiz: Take the free quiz and get a custom detox video guide at https://heavymetalsquiz.com.   About Dr. Evan Hirsch: Dr. Evan Hirsch (MD), known as the Energy MD, is a world-renowned fatigue expert, bestselling author, and professional speaker. After his own years-long struggle with chronic fatigue, he developed the Energy MD Method, a science-based four-step process to identify and remove the root causes of exhaustion, long COVID, and mitochondrial dysfunction. Through his global online program, he's helped thousands reclaim their vitality naturally. Learn more at https://www.energymdmethod.com/  and on Instagram https://www.instagram.com/evanhirschmd/    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.

This holiday season, more people are turning to artificial intelligence apps to explore spiritual guidance and connect with religious teachings. Also, get ready for Thanksgiving as 19 of TODAY Food's top chefs take over the show, presenting recipes, tips, and original dishes from the TODAY LOVES FOOD cookbook. Plus, they'll also share quick demos and insider secrets to make your holiday feast unforgettable—from perfectly roasted turkey and inventive sides to decadent desserts and clever tricks for a stress-free table. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Private Chef, Columnist, and Brazilian Ju-Jitsu loving Mother, Robyn Henderson-Diederiks, joins the Highly Educated Podcast with Ryan Sherman. Robyn is a local to the East End of Long Island and had been in the service industry her whole life until she discovered something very important; she can make money cooking people delicious meals with her love, knowledge, and experience.Starting off helping out at dinner parties as a part-time job to get by, Robyn's passion grew and so did her roster of clients. Eventually working for some celebrity clients like Hugh Grant, leading her to doing a stage for world renowned Chef Sean Brock, Robyn grounded herself and built a sustainable business model.She writes a weekly column in the Southampton Press titled The Chef's Notebook and works hard on creating original content for her social media page @robyns_kitchen. You will find her recipes, cooking with her family, and some sillyness on display. While cooking for a private roster of great clients and hosting events, she puts her current resources into Farm to Table education.Taking you inside the mind of a true local Hamptons born Chef. Sit back and enjoy another episode of Highly Educated Podcast with Ryan Sherman!New episodes monthly. Out now on all streaming platforms! @applemusic @spotifypodcasts @audible #HighlyEducatedPodcastThis podcast episode is brought to you by Springs Brewery. Freshly brewed beer available all over the East End of Long Island, flagships like Lazy Lighting and Radio Radio will get your taste buds dancing while you feel a little fuzzy. Check out their full collection at www.springs-brewery.com. 21+ Please Drink Responsibly.

In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo sits down with Chef Isaac Duque to discuss his unique dining concept, 'Whet,' which stands for 'We Here Eat Together.' After a spontaneous yet successful pop-up dinner experience in Wake Forest, Chef Isaac reveals his vision of merging food and music to trigger nostalgia and create unforgettable dining experiences. The chef shares his journey from an audio engineer in South Florida to becoming an innovative pop-up dinner host in North Carolina, all while highlighting his love for diverse flavors and community dining. Isaac gives a behind-the-scenes look at his multi-course dinners, featuring dishes like Brazilian cheese bread and duck skewers, and discusses the joys and challenges of creating these unique culinary events. Tune in to hear about his plans for future collaborations and his favorite Thanksgiving traditions, all delivered with the charm and humor of Max's colorful hosting style. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

André Arko, CEO of Spinel Cooperative and longtime Bundler maintainer, joins Corey Quinn to introduce RV, a new Ruby tool that installs Ruby in one second instead of 10-40 minutes by using precompiled binaries. Inspired by Python's UV, RV aims to simplify Ruby dependency management without the complexity of older tools like RVM and rbenv. They talk about why Ruby isn't actually dead, Apple's problem with shipping a five-year-old end-of-life Ruby in macOS, and the challenges of writing dependency managers in the language they manage. André also shares how he transitioned from a struggling nonprofit model to a cooperative that charges companies for expertise, proving that open source maintainers can build sustainable businesses without relying on donations.Show Highlights:(03:50) Introducing RV(05:12) The RVM vs rbenv Wars and Why They All Break Bundler(09:00) Why Your Mac Still Shows Ruby 3.0.0 in Your Prompt(11:00) The Chef vs Puppet Philosophy Divide(16:30) Installing Ruby in One Second vs 40 Minutes(18:13) Apple's Ancient System Ruby Problem(22:20) RV's Incremental Approach (24:23) Is Ruby Dead? (28:44) Why RV Is Written in Rust, Not Ruby(31:10) The Bundler Problem(32:15) The Financial Reality(38:00) Spinel's Plans to Make Money(39:23) How to Stay In Contact with AndréLinks:André Arko: https://arko.netBlue Sky: https://bsky.app/profile/indirect.ioSpinel Cooperative: https://spinel.coopSponsor: Duckbill: https://www.duckbillhq.com/

Jitin Joshi isn't “just” one of the world's most respected Michelin-star chefs. He's also a multiple-marathon finisher who's raced across several continents and, for his 50th birthday, took on the highest marathon in the world – the Ladakh Marathon.In this conversation we dive into:What it's really like behind the scenes in top kitchens around the worldLong hours, brutal schedules, poor nutrition… and how he turned that aroundHow running his first 10K at 40 led to 21 marathons in 10 yearsThe mindset shift from “no time to train” to making endurance a non-negotiableTraining at sea level in Dubai for a high-altitude race with very little oxygenThe emotional story behind Ladakh, his family, and why this marathon meant so muchHow Jitin uses food, curiosity and stories to create unforgettable experiences for his guests at Revolver in DubaiIf you work long hours, struggle with balance, or think “my job doesn't allow me to train,” this episode will challenge that story in the best way.

For many Minnesotans, fall means it's time to get the comforting warm flavors of nutmeg, apple, cardamom and maple to fill the air in the kitchen.Minnesota-based chef and cookbook author Amy Thielen joined MPR News host Nina Moini to share what recipes she's thinking about this fall season.

On this week's episode, host Caryn Antonini is joined by Duff Goldman, a classically trained chef, bestselling author, television personality and artist known for his dazzling approach to food and desserts. A graduate of the Culinary Institute of America, Duff began his culinary career at a young age working in kitchens and bakeshops, before going on to stage for acclaimed pastry chefs at renowned establishments such as The French Laundry and Vail Cascade Hotel and Resort. He gained widespread recognition on the popular Food Network series Ace of Cakes, where he invited audiences into his innovative cake shop, Charm City Cakes, where he and his team pushed the boundaries of cake design, crafting extraordinary custom creations. With his playful spirit and impressive culinary skills, Duff quickly became a beloved fixture  on television, and over the years has been a veteran host and judge on a slate of shows. He is Food Network's top rated baking personality, anchoring 5 series each year. This fall, Duff will debut his first-ever restaurant, Duff's Deli + Market, featuring a fast casual Jewish deli-style restaurant with a gourmet market at Atlanta's International airport. For more information on our guest: DUFFduff.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

May, Philipp www.deutschlandfunk.de, Interviews

Today, Josh and Nicole have taken pictures of each of their kitchens and the two duke it out to see who has the ultimate setup. 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

De la Provence de son père aux collines du Garlaban, Marcel Pagnol livre le récit de son enfance, entre vie familiale, nature méridionale et premiers émerveillements.Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.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 ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

The current interruption in SNAP benefits are disproportionately impacting the indigenous people of the United States. In this reprised episode of APS, Pulitzer Prize-winning journalist Nicholas Kristof and Johns Hopkins Center for American Indian Health Director Allison Barlow talk about poverty, education and the struggle for social justice in Native American communities. “The Bureau of Indian Education schools only have a 53% high school graduation rate! We are failing them way before they fail us,” suggests Kristof. “We as a country have had this narrative that when people struggle, it's because of a lack of personal responsibility and bad choices... It's because we as a society are making bad choices about healthcare, education and jobs."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode #417 Get ready to join Glenn and Rebecca at the Wine and Dine half marathon. While in Walt Disney World, discover how they indulged in a Parisian Breakfast at Chef de France, lunch at Via Napoli pizzeria, and a last minute reservation at Skipper Canteen before enjoying Beak and Barrel with friends in Magic Kingdom for the first time.  www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush  

The Sickos have always been trendsetters, and as more and more people follow their lead into the ever-fashionable "unemployment," we share our tips for cooking yummy meals that kick ass on a tight budget. Plus, Joe shares an in-depth "Joe Update" on his physical and mental health, and we yap about games we're playing (He is Coming and Hades 2). Also there's a sketch.

Mit Formaten wie "Wer wird Millionär", "Die Höhle der Löwen" oder "Big Brother" hat Endemolshine etliche reichweitenstarke Evergreens im Portfolio. Doch was nützen solche Formate wirklich, wenn sich immer mehr Menschen vom linearen Fernsehen abwenden? Im OMR Podcast spricht Endemolshine-CEO Fabian Tobias über die Zukunft der TV-Unterhaltung, neue Alternativen durch Streamingplattformen, Veränderungen bei "Die Höhle der Löwen" – und ein Hobby als Jugendlicher, das schon früh den weiteren Werdegang erkennen ließ.

Karl WilderFounder & DirectorThe Chef Tourshttps://adventuretravelmarketing.com/guest/karl-wilder/Chef Karl Wilder is a culinary innovator whose career spans continents and cuisines. From his roots in New Orleans, where he reimagined Southern classics at The Country Club, to launching the acclaimed Empire Biscuit in New York City, Wilder has consistently pushed the boundaries of traditional cooking. Previously, with both Eating Europe and Secret Food tours, he, along with PJ, set out to redefine what food tourism means. His passion for authentic, immersive food experiences led him to co-found The Chef Tours, offering intimate culinary journeys in cities like Paris, Seville, Istanbul and Berlin. In Berlin, his tours blend historical exploration with gourmet dining, reinventing food tourism.Beyond the kitchen, Wilder is an advocate for food accessibility, having undertaken a project to live on a food stamp budget to raise awareness about food insecurity. He's also an author, with his novel It's Not Always Murder published in 2024, You Can Get A Man With A Gun published in 2025, both by Vintage Pulp Press. Based in Berlin, Chef Karl Wilder continues to craft experiences that are as rich in story as they are in flavour, inviting travellers to taste the world through his unique lens. He is the proud human father of Milou, the company mascot.SummaryIn this episode, Jason Elkins reconnects with Karl Wilder, the director of The Chef Tours, to discuss the unique culinary experiences offered through personalized food tours. Karl shares insights into The Chef Tours model, emphasizing the importance of connection and storytelling in creating memorable experiences for guests. The conversation explores Karl's journey to becoming a chef, the cultural significance of food, and the role of tourism in fostering understanding between different communities. Karl also highlights the upcoming confidential tours in Mexico City, which promise exclusive culinary adventures that showcase the local culture.takeawaysThe Chef Tours offers personalized culinary experiences with a maximum of six guests.The tours focus on storytelling and connecting guests with local chefs.Karl's journey to becoming a chef was influenced by his early cooking experiences and passion for food.Food can serve as a bridge to understanding different cultures and perspectives.Tourism can play a significant role in conflict resolution by fostering economic ties and human connections.The Chef Tours model differs from traditional tours by prioritizing personal connections over scripted experiences.Guests often leave feeling like they've made friends rather than just taking a tour.Karl emphasizes the importance of adapting tours to meet the needs of diverse guests.The upcoming confidential tours in Mexico City will showcase hidden culinary gems not found in typical tourist guides.Karl's experiences in various countries have shaped his understanding of food as a universal connector. Learn more about Big World Made Small Adventure Travel Marketing and join our private community to get episode updates, special access to our guests, and exclusive adventure travel offers on our website.

Aujourd'hui, Antoine Diers, consultant auprès des entreprises, Abel Boyi, éducateur et président de l'association "Tous Uniques Tous Unis", et Laura Warton Martinez, sophrologue, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

ASIO-Chef warnt vor Zunahme von Cyberangriffen / EU-Parlament berät über neuen Solidaritätsmechanismus / Veranstaltung zum 70-jährigen Bestehen der Bundeswehr / Frühere Chef der Baugewerkschaft CFMEU festgenommen / Indonesiens Präsident Subianto zu erstem Staatsbesuch in Australien eingetroffen / NSW Premier rechnet mit Anfechtungen gegen geplantes Protest-Gesetz / 91 Häftlinge in England und Wales versehentlich freigelassen worden

“Ustedes pensaron hacerme mal, pero Dios cambió ese mal en bien para hacerlo que hoy vemos: para salvar la vida de mucha gente” (Gén. 50:20)La venganza del chef ~ Devocional de Jóvenes ~ 12 de noviembre 2025 ~ AD7Devocional----------------------------Code: QUF3V6SLGOTMZGT0BUSCA en Facebook el texto de la matutina:http://www.facebook.com/AD7Devocional/SIGUE en Instagram el post de la matutina y el versículo diario:http://www.instagram.com/AD7Devocional/VISITA nuestra pagina de internet:http://www.ad7devocional.comSUSCRIBE a YouTube, comparte y ve nuestros videos:http://www.youtube.com/AD7DevocionalESCUCHA a traves de Spotify:https://open.spotify.com/show/4VfzQUU2omzsrqITRsL6AhAutor: Jorge L. Rodriguez (Rodriguez, Jorge L.)Titulo: Hoy es Tendencia - Seguir a Jesús nunca pasa de moda(Lecturas devocionales para jóvenes) (Spanish Edition). IADPA. Matutina Para JóvenesDevoción Matutina Para JóvenesGracias a Ti por escucharnos, un abrazo AD7… Hasta la próxima!

Olympic track star and chef Dawn Burrell talks with Junior Reporter Chelsea about finding new flavors through travel, turning challenges into opportunities, and giving back to the community. From starting off as a long jumper to finding joy in cooking, Dawn shows us that it's never too late to set new goals and embrace change.

The culinary industry is more than just creating beautiful dishes; it's a world where passion meets vulnerability, where creativity collides with chaos, and where the very people who nourish others often struggle to nourish themselves. What happens when we finally start having the conversations that matter most?Don't you wish you had a place to go where you can drop your apron and just be you? Well now there is: Join The Chef Life Brigade Private Member Community by clicking hereIn this inaugural Chef Life Radio Live event from the Mule in Asheville, North Carolina, we gather as a community to address the elephant in the kitchen: mental health, addiction, and the culture that's been shaping our industry for far too long.From Rock Bottom to Rising UpChef Paul Cressend shares his raw, unfiltered journey through 27 years in the industry—from the dive bars of Nashville to the fine dining establishments of Charlotte, and ultimately to his recovery and rebirth as an entrepreneur in Asheville. His story illuminates the reality many of us face: the functional addiction that seems acceptable until it becomes the very thing holding us back from greatness.Paul's path through rehab, farm work, and eventually building his own private chef business, Pauliboy Enterprises, demonstrates that there's life beyond the destructive patterns we've normalized in our kitchens.The Hurricane That Changed EverythingHurricane Helene didn't just devastate western North Carolina physically—it stripped away the facade and revealed who we really are as a community. In the aftermath, something beautiful emerged: neighbors feeding neighbors, chefs supporting chefs, and a renewed understanding of what hospitality truly means.Breaking the Cycle of SilenceJennifer Hough joins the conversation to offer an outsider's perspective on the intensity that defines our industry. Her observations about the dopamine addiction cycle, the instant gratification nature of kitchen work, and the way we've learned to dismiss genuine appreciation reveal uncomfortable truths about how we operate.The discussion tackles head-on:Why "thank you" becomes meaningless when you hear it constantlyThe connection between kitchen culture and addiction patterns How the brigade system, while effective, can perpetuate unhealthy dynamicsThe importance of having conversations before it's too lateEight Minutes That Could Save a LifeResearch shows that eight minutes of genuine conversation with someone who cares can literally change brain chemistry and pull someone back from the brink of despair. It's a simple concept with profound implications for how we show up for each other."This is our mess, and I consider myself part of the problem, but that's why I want to be part of the solution."Building Something BetterThis isn't just another podcast episode, it's a call to action. Whether you're a seasoned executive chef, a line cook finding your way, or someone who simply cares about the people who feed our communities, this conversation offers hope and practical steps forward.The path to change starts with acknowledging where we are, sharing our stories without shame, and committing to being present for one another in ways that actually...

Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This live audience episode at The Perlant is dedicated to the art of food and wine pairings as we look forward to the holiday season. This episode is generously sponsored by the Hyatt Regency Atlanta, which has an incredible connection to this episode's featured guest and has supported his growth and journey from day one. Kevin Mobley, the Chef and Owner of Anna Bell's Kitchen, is honoring his great-grandmother, Anna Bell, by recreating, scaling, and perfecting her delicious recipe for southern Mac & Cheese. You'll hear how Kevin is building this business and maintaining the integrity of his family's recipe that is beautifully tied to a lot of historical context including an interesting throughline to Atlanta. We wanted to see how a group of fellow Atlanta wine professionals would approach the task of pairing wine to such a versatile yet classic dish, so we invited a panel of taste-testers to join us for a tasting who brought their talented, respected palates to the table for this discussion. You'll hear the “why” behind each of the wine pairings, you'll hear some of our favorite traditions of the holiday season, and you'll hopefully get some ideas for doing some wine pairings with your own friends and family at your holiday tables this year. You can learn more about Kevin and Anna Bell's by following @annabellsmac on Instagram and visiting www.annabell.kitchen/.Wine pairings by:@whitneyblueee@bitzdames@pepeasomm@acorkintheroad@suburbanwinoTasting panel:@blasianbonvivant@darrylatl@maizenblueamazon@gatheroversocietyRecorded October 27, 2025-----------------This episode is generously sponsored by the Hyatt Regency Atlanta, which started collaborating with Anna Bell's Mac & Cheese as part of its "Hyatt Loves Local" program and is celebrating the city's rich food culture by providing complimentary kitchen space to Anna Bell's Kitchen.*NEW* Check out our MERCH SHOP to support the show

This is the story of a brave and hard working veteran who had to overcome sorrow, pain and life's hard knocks since he was four years old. Yet he was determined to find a way to a path of balance and clarity in life. Rob mentioned that by the time he was a teen, he felt that he'd rather die overseas than stay living with his father and stepmother. Rob served his country for seven years. After attempting to take his life and being assaulted by a senior officer, he decided that it was time to retire. Insomnia was chronic and conventional treatments weren't helping with Rob's mental health issues  Rob decided to head to Asia and more or less loose himself in the culture, nature and face his demons. He explains, "Instead of waiting, I set out on a journey that changed everything.I lived with tribes in the jungles of the Philippines, spent three months as the disciple of a Hindu monk in the Himalayas, trained under a Shaolin master in China, and later joined a troop of spear fishermen in Boracay who hunted in the deep daily to feed their community during the pandemic.The lessons I gathered became the foundation of my book "Unfiltered Wisdom," a raw look at resilience, self-discovery, and mental health from the inside out." His book, "Unfiltered Wisdom," is the result of re-examining himself, his pain, sorrow, sickness and anger. Rob's first contact with me was this email:"I lost my mother when I was four years old on Christmas Eve in 1987 so I didn't really have much of a relationship with her throughout my life because she was gone.However, my father remarried, and I had a stepmother. We had a very complicated relationship, but she did really help my dad get himself back in order and gave us a way better life than my siblings before he had so I'm definitely grateful for her efforts and sacrifice in that regard.I'm interested in talking about my mom but again I don't really know too much about my real mother other than stories that I was told. My stepmother was the only mother that I knew and I'm comfortable to talk about her, but our relationship was very mixed with a lot of love, but I also experienced quite a bit of abuse so I have mixed emotions about it. It might make a good content to expose and talk about the idea of men having a mother wound.This typically drives them to be adverse to committed relationships and to be overly promiscuous because they don't want the risk of being vulnerable with a woman due to their unhealed mother issues.TURN YOURSELF AROUND FROM BEING A VICTIM AND A PLACE OF WOUNDS AND TURNING IT INTO WISDOM, DEVELOPMENT, HOPE AND PEACE AND ACTUALLY BE WHO YOU WANT TO BE."Rob shared so much with me including his journey throughout Asia, he shared "I lived with tribes in the jungles of the Philippines, spent three months as the disciple of a Hindu monk in the Himalayas, trained under a Shaolin master in China, and later joined a troop of spear fishermen in Boracay who hunted in the deep daily to feed their community during the pandemic."The lessons I gathered became the foundation of my book Unfiltered Wisdom, a raw look at resilience, self-discovery, and mental health from the inside out.https://unfiltered-wisdom.com/the-book/ I admire Rob tremendously for all the work her's done to bring himself inner peace. It's an important lesson, that sometimes following conventional protocol for healing isn't beneficial to all. It's clear that bravery and desperation help us face our illnesses/issues but honesty is the most important thing-being honest with yourself and allow others to help.Social Media Links / Website:            •           Facebook:https://www.facebook.com/robert.greene.799034            •           Instagram:https://www.instagram.com/un_filtered_wisdom/            •           LinkedIn:https://id.linkedin.com/in/unfilteredwisdom            •           Website:www.unfiltered-wisdom.com "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".Check out the SHLTMM Podcast 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

“Send us a Hey Now!”We went back racing after an off week last week and it was a return to Brazil for the race at Interlagos.The race weekend was also a sprint weekend so we had extra competitive action at a track we love here on the Dirty Side.The flow will be...1) News & SocialAll the best bits from both the sports news out there as well as what caught our eye on the various social channels2) Brian's Video Vault    https://www.youtube.com/watch?v=uZVCOuONHRU&t=234s. 28 Times Drivers Made Breathtaking Saves! Formula 1 channel. 10 mins. This was fine. Beginning was great, then kinda meh for the end..https://www.youtube.com/watch?v=gerjec5EhmA. Can an F1 Driver play the guitar? Visa Cash App RB F1 Team. Liked this way too much.https://www.youtube.com/watch?v=OznUbl1FTwQ. Lando Norris makes a one-of-a-kind burger at Michelin-starred restaurant | Hilton channel. 11 mins. Way too long. Good idea, but could have been much shorter. Chef has a lot of patience for Lando.https://www.youtube.com/watch?v=tjL2fbHBjuI&pp=0gcJCQMKAYcqIYzv. Can F1 Drivers Guess The Circuit From Just The Steering Wheel? Formula 1 channel. 7 mins. WAY TOO HARD. holy cow this was difficult.3) Brazil GP ReviewPractice, Sprint Qualy, Sprint, Qualy, and raceKing of the Pits vs The PitsPitlane PaulCasino Games updateWDC & WCC updatesFantasy UpdateSupport the showWe would love you to join our Discord server so use this invite link to join us https://discord.gg/XCyemDdzGB To sign up to our newsletter then follow this link https://dirty-side-digest.beehiiv.com/subscribeIf you would like to sign up for the 100 Seconds of DRS then drop us an email stating your time zone to dirtysideofthetrack@gmail.comAlso please like, follow, and share our content on Threads, X, BlueSky, Facebook, & Instagram, links to which can be found on our website.One last call to arms is that if you do listen along and like us then first of all thanks, but secondly could we ask that you leave a review and a 5 star rating - please & thanks!If you would like to help the Dirty Side promote the show then we are now on Buy me a coffee where 100% of anything we get will get pumped into advertising the show https://www.buymeacoffee.com/dirtysideofthetrackDirty Side of the Track is hosted on Buzzsprout https://www.buzzsprout.com/

Toni Chapman aka The Moody Foody is a culinary content creator, recipe developer, and new cookbook author. She grew up cooking and hosting frequent gatherings with her family, but Chapman didn't realize her love for food could be a job until after a brief stint as a bank teller. While working at the bank, she began making elaborate lunches for her then boyfriend to take to work. After getting fired from her job, Chapman decided to turn her lunch-making hobby into a full-fledged meal-delivery service in NYC called ToniCooks. After running and growing the business for five years, she took her culinary expertise to TikTok, teaching people how to cook her favorite comfort meals. As her platform grew, Chapman leveled up her recipe-development skills and joined Buzzfeed's Tasty program as on-camera talent. Most recently, she released her debut cookbook, Everything's Good: Cozy Classics You'll Cook Always and Forever. Buy Chapman's new cookbook, Everything's Good, here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Exploring the culinary artistry of chef Yoshifumi Yamaguchi , a visionary bridging Kyoto and Kampala. As co-founder of Cots Cots, an artistic Japanese landmark in Uganda, he crafts authentic Japanese cuisine with a unique twist - infusing local Ugandan ingredients to create a vibrant fusion of tradition, innovation, and cultural exchange. Behind the scenes, blending traditional Japanese techniques with Uganda's rich local ingredients, Yamaguchi says he creates a dining experience that celebrates both heritage and innovation.

Padma Lakshmi Talks New Book 'Padma's All American,' Endometriosis, Top Chef Exit, New Show + MoreSee omnystudio.com/listener for privacy information.