Podcasts about chefs

This is part 2 of 2Top Chef: Destination Canada heads into its semifinals and challenges its cheftestants to forage for their supper. Everyone rises to the challenge, which makes the elimination a nailbiter. To watch this as a video recap, listen to our Trailer Trash and Road Trip bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for our final Mounting Hysteria Tour in Seattle June 12 and LA June 19 are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is part one of a two-part recap!Top Chef: Destination Canada heads into its semifinals and challenges its cheftestants to forage for their supper. Everyone rises to the challenge, which makes the elimination a nailbiter. To watch this as a video recap, listen to our Trailer Trash and Road Trip bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for our final Mounting Hysteria Tour in Seattle June 12 and LA June 19 are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're back in the Top Chef kitchen, and things are already heating up! Haley Strong, Curt Clark and LaTonya Starks break down all the drama, deliciousness, and dazzling dishes from Episode 12 of Top Chef Season 22.

Cyndi's boyfriend's love language involves cooking, when it should be something else… anything else… this Group Therapy on Monday dives into the sometimes tough conversations you need to have with a loved one.

About the Show:"Food and giving people food is my love language." – Chef Tyler RogersOn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Tyler Rogers at the beautiful Stonebreaker Restaurant on Markham Hill in Fayetteville. Chef Rogers is an Arkansas native whose culinary journey has taken him from humble beginnings in Magnolia to the legendary French Laundry in Napa, California, before returning home to celebrate Arkansas's rich agricultural bounty.Chef Tyler talks about finding inspiration in Thomas Keller's French Laundry Cookbook, learning the value of farm-to-table at Brave New Restaurant in Little Rock, and the impact of working in Michelin-starred kitchens. Now as Executive Chef at Stonebreaker, he's all about making guests feel at home and connecting local farmers with the community through creative, comforting dishes.You'll also hear Chef Tyler's advice for young chefs, his dreams of opening his own diner or a wood-fired bakery, and his passion for serving inclusive menus—including vegan and gluten-free options. If you love great food, local farms, and uplifting stories, this episode is for you!Key Takeaways:Inspiration at Home: Chef Tyler's Arkansas roots and early kitchen experiences shaped his love for hospitality and detail.Culinary Journey: From dropping out of college to pursuing some of the top kitchens in the world, Chef Rogers shows how non-traditional paths can lead to big dreams.Farm-to-Table Focus: He's passionate about forming “a conduit between farmers and consumers,” using as many local products as possible at Stonebreaker.Intentional Hospitality: Hospitality is at the heart of Chef Tyler's approach—“servant leadership” and a guest-first mentality ensure everyone feels welcome.Continuous Growth: Tyler shares how stepping out of your comfort zone—whether in the kitchen or life—leads to true growth.Advice for Aspiring Chefs: Work hard. Seek mentors. Stage (apprentice) in great kitchens. Read, and never stop learning.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show*Stonebreaker Hotel and Restaurant Fayetteville | stonebreakerhotel.comThe French Laundry (Napa)Brave New Restaurant (Little Rock)Vieux Carre in the Afterthought (Little Rock)Bansley Berkshire Farm (Harrison, AR)Hannah Family Farms (Bentonville)Onyx Coffee LabBooks Mentioned: Unreasonable Hospitality by Will Guidara, Resetting the Table, On Food and Cooking by Harold McGeeFindItNWA.com NWA's Hyperlocal Business DirectoryTune in to

Le 31 mai, c'était la Journée mondiale sans tabac. Si ces dangers sur la santé sont aujourd'hui connus du grand public, le tabac est responsable de plus de 8 millions de morts chaque année, dont 1,3 million de fumeurs passifs, selon l'OMS en 2023. La nicotine rendant cette substance très addictive, le sevrage des fumeurs et des fumeuses est un véritable défi au niveau individuel.  Comment arrêter de fumer ? Pourquoi est-il important de se faire aider ? Quels programmes d'accompagnement au sevrage tabagique existent dans le monde ?   Dr Mathilde Sennhauser, psychiatre-addictologue au CSAPA Moreau de Tours, au Centre Hospitalier Sainte Anne Pr Messanh Soedje, psychiatre et addictologue des hôpitaux. Professeur de Psychiatrie d'adultes à la Faculté des Sciences de la Santé de l'Université de Lomé. Chef de service de psychiatrie au CHU Sylvanus Olympio de Lomé au Togo.  Reportage de Raphaëlle Constant.  Programmation musicale : ► Otis Redding – Cigarettes and coffee ► Sahad – We can do.

Pippa speaks to Joan-Anne Harris of Southern Stroll Events about the Clash of the Chefs in Durbanville on Saturday 21 June. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Quels sont les types d'allergènes observés ? À quel moment est-il conseillé de faire des tests de désensibilisation ?   Pr Suzanne Niang, dermatologue, allergologue. Chef du service de Dermatologie vénéréologie de l'Hôpital Aristide le Dantec à Dakar au Sénégal. Responsable des enseignements de dermatologie à la Faculté de MédecineRetrouver l'émission en intégralité ici :Questions de femmes: les allergies

durée : 00:17:12 - C'est bon ça, c'est fait en Isère ? - La crevette s'invite dans les assiettes d'été ! Le chef grenoblois Laurent Gras dévoile ses astuces pour la sublimer, de l'apéro au risotto. Fraîche, grillée, en beurre ou en bouillon, elle se cuisine à l'infini, sans rien jeter.

We explore the cusine of the appalachian with good brother the Vagabond Chef from West Virgina

This week on Snacky Tunes, Darin sits down with Chef Jeff Okada-Ramsey, executive chef of Mizumi at the Wynn Las Vegas, whose global journey—from being in a band to slicing sashimi—has shaped a truly unique culinary voice. We talk about his sushi beginnings, deep dives into Japan's kitchen culture, and what it means to bring that depth & discipline to the Vegas Strip. Then we head into the archives for a live performance from She Keeps Bees—one of our all-time favorites.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

"Ein Mitarbeiter bringt schon seit Monaten nicht die gewünschte Leistung. Wie kann ich ihn wieder motivieren ohne ihn unter Druck zu setzen?" Shownotes: https://www.mehr-fuehren.de/zu-nett-als-chef

Et si ce samedi nous parlions de ce qui marche ? Il y a tant de récits alarmants qu'on oublie parfois de célébrer ce qui fonctionne. Et dans le secteur de l'alimentation dont la vitalité inquiète entre faillites, inflation et on en passe, la Belgique compte aussi de belles histoires inspirantes. Depuis la création d'un mythique spéculoos il y a fort longtemps, à quelques pralines trentenaires, de macarons liégeois faisant désormais sensation, à des figures plus discrètes mais tout aussi admirables, l'épopée gourmande belge continue de s'écrire… Success-story à la belge : parlons-en !Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Cook as you are : https://audmns.com/cFrZcBcDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Et si une fois pour toute, nous arrêtions de parler de « cuisine africaine » comme si c'était un tout homogène, figé, monolithique ? Non, les Afro-foods, ce sont des gastronomies multiples, des territoires sensoriels, des héritages vivants, trop souvent réduits à des clichés ou tout simplement invisibilisés. Et bien qu'en Belgique, les codes semblent changer portés par une nouvelle génération de chefs, de restaurateurs, de sourceurs et de penseurs qui réinventent ces cuisines avec fierté, la transmettant avec audace et créativité. Parce qu'il est temps de remettre les ‘afro-foods' au cMerci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Cook as you are : https://audmns.com/cFrZcBcDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

L'Afrique et ses épices. Depuis le Kivu à Madagascar en passant par Zanzibar... les terres africaines offrent des épices authentiques, intenses, chargées de mémoires et d'histoires. Récit avec Sandrine Vasselin fondatrice du comptoir d'épices Misao.Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.Retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Cook as you are : https://audmns.com/cFrZcBcDistribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In 2008, Roy Choi was fired from his big restaurant job and ready to give up—then he started his food truck, Kogi. He joins us today to discuss the making of his now-legendary food truck, how he taught Jon Favreau to look like a cook for his 2014 film “Chef,” and why there's poetry in lowriding around LA. Plus, we hunt for clams, eels and anchovies with sea forager Kirk Lombard, and Chris and Sara Moulton take your calls—what constitutes the middle rack of the oven, how to make the perfect toum, and much more. Listen to Milk Street Radio on: Apple Podcasts | Spotify

Inspired by the recent Tampopo "Food Scenes Only" episode, Dave cooks ramen live while talking about the history of the dish, how the dish has changed over time, and he answers some commonly asked questions. He finishes with some incredible bowls of ramen. You're going to want to watch this one! An Ask Dave is also answered. Watch the episode on Tampopo here: https://youtu.be/42e29MJaeOc Get Dave's Shio Tare recipe from this episode here: https://www.majordomo.com/blogs/recipes/dave-changs-shio-tare Learn about Kansui and how to make your own at home here: https://www.nytimes.com/2010/09/15/dining/15curious.html?smid=url-share Check out Dave on 'Mind of a Chef' here: https://www.youtube.com/watch?v=ckYjZDtdXmo Learn more about Taishoken here: https://www.taishokenusa.com/about Learn about Sun Noodle here: https://sunnoodle.com/our-story/ Learn about Jiro Ramen: https://ramenbeast.substack.com/p/ramen-jiro-japans-most-infamous-food Check out the Javier Cabral episode where they talk about the holy ideal of Peking duck and a tortilla: https://youtu.be/H3f_AZF4an0 Send in your questions to askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Chris Ying Majordomo Media Producers: Kelsey Rearden, David Meyer, Ira Chute, and Molly O'Keeffe Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

$500/day doing work you love? Let's talk about it. In today's topic, we'll look at the delicious business of being a personal chef, with someone who's been doing it for 25 years and turned her skill into a six-figure solopreneur business. Jessica Leibovich, from ChefJessica.com, didn't start off aiming for this. She was working in catering, young, overworked, and — like a lot of us at some point — burnt out. But one suggestion changed her life: "Have you ever thought about being a personal chef?" she was asked. So not only was she good at it, but her first client paid her more in a day than she used to make in a week. And she's been doing it ever since and sharing it with her students through her Prosperous Personal Chef's Success Suite. Tune into Episode 674 of the Side Hustle Show to learn: how to get your first high-paying personal chef client what tools, pricing, and offers actually work ways to scale with digital products and partnerships Full Show Notes: How to Make $500/day as a Personal Chef New to the Show? Get your personalized money-making playlist here! Sponsors: Mint Mobile — Cut your wireless bill to $15 a month! Indeed – Start hiring NOW with a $75 sponsored job credit to upgrade your job post! OpenPhone — Get 20% off of your first 6 months! Shopify — Sign up for a $1 per month trial!

Robert Irvine is a world-renowned chef, successful entrepreneur, and champion for our military and first responders. Perhaps most recognized from Food Network's Dinner: Impossible and Restaurant: Impossible, Robert has helped transform over 300 failing restaurants, and more importantly, the lives of those behind them. Today, Robert shares how a childhood marked by poverty and homelessness shaped his view of leadership and service. He explains how food became his way to connect, serve and heal and how one unforgettable moment with a child on set changed everything. From peeling potatoes on warships to building a life of purpose, Robert's story is raw, real, and deeply inspiring. My friends, you'll leave this episode with practical wisdom on leadership, empathy, and the quiet power of showing up for others. It's a reminder that no matter where you start, you can choose to lead with love, live with purpose, and make a difference... one meal, one moment, one life at a time.

Most people battling chronic illness are stuck in a loop—symptoms, meds, side effects, more meds—and they still don't get better. Today's guest, Dr. Paul Savage, is a pioneer in plasma exchange therapy, and his work is honestly game-changing. Plasma exchange isn't new. It's been used in hospitals for over 50 years. But Dr. Savage is using it in a whole new way, and his results are nothing short of groundbreaking. We're talking about a 70–95% improvement in biomarkers. Up to 90% toxin reduction in just 3 months. Real reversal (yes, reversal) of cognitive decline, autoimmune flares, long COVID, and even pre-cancer markers.  So, what is plasma exchange? Think of it like an oil change for your blood. This therapy removes virtually all toxins by filtering them out of your plasma and replacing it with clean albumin. No other therapy can do this. And here's what blew me away: This isn't just for people who are already sick. It's for anyone who wants to stay healthy, especially if chronic illness runs in your family. Toxin accumulation breaks your DNA, suppresses your immune system, and speeds up aging before you feel anything at all. We also dive into how toxins fuel obesity, heart disease, infertility, autism, and neurological issues, and why detoxing needs to happen before symptoms hit. If you've tried “everything” and you're still not getting better, or you want to protect yourself and your family for the long haul, this is the episode you don't skip.   “ Toxicity is not something coming in the future. It's here today. Look at the evidence, it's around you. And if you don't think you've been impacted by this yet, your number just hasn't come up." ~ Dr. Paul Savage   In This Episode: - Dr. Savage's dramatic health transformation story - What is plasma exchange, and how does it work? - Why we're all toxic now: the 250 billion ton problem - MD Lifespan clinics — dispelling the myth of single toxin problems - Why chelation therapy isn't enough anymore - The complete MD Lifespan protocol explained - Cost of plasma exchange and locations - Real patient success stories - Diabetes, obesity, and the toxic connection - Fertility issues and protecting future generations - The top-most dangerous toxins (and hardest to remove) - Plasma donation misconceptions   For More: Visit https://mdlifespan.com/myersdetox    Products Mentioned: MD Lifespan Plasma Exchange Program – https://mdlifespan.com/myersdetox  Toxin Testing Kit – Available at: https://mdlifespan.com/myersdetox MDL CLEAN Guidebook – Available at: https://mdlifespan.com/myersdetox Puori PW1 Protein Powder: Get 20% off at https://puori.com/wendy  with code WENDY. Organifi Collagen: Save 20% at https://organifi.com/myersdetox with code MYERSDETOX.   P600 Cookware by Chef's Foundry: Special deal at bit.ly/myersdetox    About Dr. Paul Savage: Dr. Paul Savage is the founder and Chief Medical Officer of MDLifespan and the creator of the PlasmaXchange™ protocol, a revolutionary therapeutic approach tackling the root of modern chronic illness: toxins. Blending science, compassion, and real-world practicality, Dr. Savage is leading the charge to make the therapy accessible, effective, and results-driven for people battling inflammation, cognitive decline, autoimmune disease, and more. From launching BodyLogicMD to spearheading MDLifespan's expansion to 25 cities, he is redefining what is possible in preventive and precision medicine. Learn more at: https://mdlifespan.com/myersdetox    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.

Send us a textThe Grocery List Show, hosted by Top Chef contender Chrissy Camba, explores five different international grocery stores and the communities they serve, ending in a shared meal with a home cooked family recipe. Director Emily Strong and host Chrissy Camba join Ange to discuss their favorite aisles in the grocery store, learning to cook from our grandmothers, and the magic of international grocery stores as cultural gathering spaces.Watch The Grocery List Show RIGHT NOW on PBS!Follow The Grocery List Show on IGFollow director Emily Strong on IGFollow host/chef Chrissy Camba on IGSupport the showThanks for listening and for your support! We couldn't have won Best of the Bay Best Podcast in 2022 , 2023 , and 2024 without you! -- Fight fascism. Shop small. Use cash. -- Subscribe to our channel on YouTube for behind the scenes footage! Rate and review us wherever you listen to podcasts! Visit our website! www.bitchtalkpodcast.com Follow us on Instagram & Facebook Listen every Tuesday at 9 - 10 am on BFF.FM

Candice Lim and Kate Lindsay are going back to college and telling the tale of two Greek life chefs on TikTok. Kevin Ashton gained almost 5 million followers after posting recipes and behind-the-scenes footage of his life as a sorority house chef at the University of Nevada, Reno. Beloved by students who review his meals on their accounts, Ashton has brought a new spotlight onto the less glamorous side of Greek life. In contrast, pastry chef Grant Grocost has found an audience taking his followers into the messy frat house he cooks for at the University of Tennessee. Both chefs have gained traction from fans who create videos comparing the two and specifically their relationships to the students they cook for. But is the beef between Kevin and Grant, or between TikTok and Greek life? This podcast is produced by Vic Whitley-Berry, Daisy Rosario, Candice Lim, and Kate Lindsay, with production assistance from Kevin Bendis. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jackie Chan and cast of 'Karate Kid Legends' talk new movie; Felicity Huffman dishes on new role as a woman leaving a cult; Chefs share must-try recipes for National Hamburger Day Learn more about your ad choices. Visit podcastchoices.com/adchoices

Candice Lim and Kate Lindsay are going back to college and telling the tale of two Greek life chefs on TikTok. Kevin Ashton gained almost 5 million followers after posting recipes and behind-the-scenes footage of his life as a sorority house chef at the University of Nevada, Reno. Beloved by students who review his meals on their accounts, Ashton has brought a new spotlight onto the less glamorous side of Greek life. In contrast, pastry chef Grant Grocost has found an audience taking his followers into the messy frat house he cooks for at the University of Tennessee. Both chefs have gained traction from fans who create videos comparing the two and specifically their relationships to the students they cook for. But is the beef between Kevin and Grant, or between TikTok and Greek life? This podcast is produced by Vic Whitley-Berry, Daisy Rosario, Candice Lim, and Kate Lindsay, with production assistance from Kevin Bendis. Learn more about your ad choices. Visit megaphone.fm/adchoices

Candice Lim and Kate Lindsay are going back to college and telling the tale of two Greek life chefs on TikTok. Kevin Ashton gained almost 5 million followers after posting recipes and behind-the-scenes footage of his life as a sorority house chef at the University of Nevada, Reno. Beloved by students who review his meals on their accounts, Ashton has brought a new spotlight onto the less glamorous side of Greek life. In contrast, pastry chef Grant Grocost has found an audience taking his followers into the messy frat house he cooks for at the University of Tennessee. Both chefs have gained traction from fans who create videos comparing the two and specifically their relationships to the students they cook for. But is the beef between Kevin and Grant, or between TikTok and Greek life? This podcast is produced by Vic Whitley-Berry, Daisy Rosario, Candice Lim, and Kate Lindsay, with production assistance from Kevin Bendis. Learn more about your ad choices. Visit megaphone.fm/adchoices

En este episodio me senté con Isaías Espinoza, mejor conocido como Chef en Proceso. Nos compartió cómo ha sido su camino de convertirse en chef, desde sus primeros platillos, cómo ha ido aprendiendo, también reveló algunos hacks para poder cocinar con productos buenos, bonitos y baratos y cómo fue su experiencia en MasterChef.Hablamos de autoconocimiento, humildad y del poder de seguir creando con propósito. Si te interesa el crecimiento personal tanto como el profesional, esta conversación te va a resonar.

Two staunch child advocates, Bruce Lesley of First Focus on Children and Phoebe Boyer of Children's Aid, talk about the detrimental impact of poverty on children and the crucial role of social safety nets and nonprofit organizations in mitigating this harm.“Every aspect of the life of a child is negatively impacted by poverty. It impacts their health, their education, their early childhood, their nutrition, their housing situation, and also abuse and neglect,” Lesley states. “I look at every child that comes into our programs as having incredible potential, and there are all these barriers in their way, and our job is to remove those barriers,” says Boyer. Both guests stress that all of us have a role to play in protecting children against proposed changes and cuts to safety net programs that threaten kids' wellbeing and ability to thrive.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Have you ever had a big idea for your farm business—but you didn't act on it because it felt too overwhelming or risky? That was me. Until my coach said five simple words that completely shifted my thinking: “Just put a container around it.” In this episode, I share how we beta tested our new Chef's Line of prepared foods—and how using the concept of a beta test gave us the freedom to move forward without fear or perfectionism. If you've been sitting on an idea because it feels “too big,” this episode will show you how to test it, refine it, and build momentum with less stress.

In this episode of The Chicagoland Guide, host Aaron Masliansky interviews Chef Mona Sang, the visionary behind Khmai Cambodian Fine Dining in Chicago's Rogers Park neighborhood.More than a restaurant, Khmai is a deeply personal tribute to Mona's mother—a survivor of the Cambodian genocide—and a celebration of Cambodian culture through food. Mona shares how cooking helped her mother heal, how their journey together brought Khmai to life, and how traditional recipes passed down through generations continue to shape every dish on the menu.From humble beginnings to being recognized as a James Beard semifinalist, Mona explains how Khmai became one of Chicago's most sought-after dining experiences. Discover the emotional stories behind the food, the values driving the restaurant, and why Khmai is a place where culture, memory, and community converge.Learn more and connect:Website: https://khmai-fine-dining.comInstagram: https://www.instagram.com/khmaichicagoFacebook: https://www.facebook.com/monabellacatering/#TikTok: https://www.tiktok.com/@khmaichicago1?lang=enYelp: https://www.yelp.com/biz/mona-bella-catering-chicagoMore episodes and local insights: https://www.thechicagolandguide.com Thank you for listening to The Chicagoland Guide!For more insights into the best places to live, work, and explore in Chicagoland, visit thechicagolandguide.com. Connect with us on social media for more updates and behind-the-scenes content. If you have any questions or want to share your own Chicagoland stories, feel free to reach out! Don't forget to subscribe and leave a review if you enjoyed this episode.

We learn new berries, update our takes on Massimo, and read some of our podcast's bad reviews on this week's episode!Please support us at maximum.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Guest Suzanne LenzerBook: PECKISH: Suggestions for the Sophisticated Snacker. Welcome to the Well Seasoned Librarian. This is Season 16 Episode 10. Today we're diving into the delicious world of snacking with author Suzanne Lenzer and her brand new book, PECKISH: Suggestions for the Sophisticated Snacker. Forget rigid mealtime rules, Suzanne is here to liberate your palate and celebrate the joy of nibbling.Suzanne believes that eating should be fun, encouraging us to embrace our cravings with a little bit of this and a little bit of that. PECKISH offers over 75 inspiring recipes for small bites, proving that wonderful food doesn't need to be complicated or picture-perfect. Get ready to rediscover the playful side of your kitchen, fueled by curiosity and a touch of culinary whimsy.With nearly two decades of experience as a food stylist, cookbook author of acclaimed titles like GRAZE and Truly, Madly Pizza,  Suzanne brings a wealth of culinary creativity to the table. Her recipes and styling have graced magazines, television, and numerous cookbooks, and her writing has been featured in publications like Tin House and The New York Times. Join our host Dean Jones as he explores Suzanne's philosophy on snacking and the delightful recipes in PECKISH.Book: Peckish: Suggestions for the Sophisticated Snacker; A Cookbookhttps://www.suzannelenzer.com/my-cookbooksIf you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

More of the craziest reviews on the internet! We get into some summer fun with some complaints about a Six Flags park where the lines may take up most of your day, and your honeymoon. A potato chip that makes you feel like you live during The Great Depression, and may, or may not smell like dog paws. A Psychic that may approach you with a sales pitch about demons in your chakra & much more!!Join comedians James Pietragallo and Jimmie Whisman as they explore the most opinionated part of the internet: The Reviews Section!Subscribe and we will see you every Monday with Your Stupid Opinions!!!Don't forget to rate & review!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(An old episode that wasn't on Spotify! :)We're on tour NOW!https://www.eatmytrash.com/pages/tour-schedule^^^we can't wait to see y'all on the road again

In this episode, Ben and Spence invite Chef Evan to engage in a light-hearted conversation about food, vacations, and the current state of Pittsburgh sports, particularly focusing on the Steelers. They discuss their culinary preferences, share personal anecdotes, and dive into predictions for the upcoming Steelers season based on the newly released schedule. The episode also features a special segment where they taste a beer sent in by a fan from Mongolia, highlighting the connection between sports and fan engagement.

Meet Cute Presents: Chef's Kiss - Part 1, Maisie gets unceremoniously fired from her job as a line cook, she books a summer job at Wyndfall Manor and meets the intimidating, but super hot, Devon Halloway. Story by Casey Boykins. Produced and Directed by Alanna Bennett. Sound Mixing and Design by Teeny Lieberson. SVP, Production: Lucie Ledbetter. Head of Development: Savannah Hankinson. Starring: Khaya Fraites, Naïma Hebrail Kidjo, Katie Flamman, Nehemiah Markos, Tom Donoghue. Follow @MeetCute on ⁠Instagram⁠ and @MeetCuteRomComs on ⁠Twitter⁠ & ⁠TikTok⁠. Check out our other rom-coms, including KERRI with Pauline Chalamet, IMPERFECT MATCH with Arden Cho, and DUMP HIM! with Minnie Mills. Check out our other dramas, including FIRE & ICE with Chiara Aurelia and Jack Martin, and POWER TEN.  Check out our other fantasies, including A PROPHECY OF INCENSE AND SNOW and I'VE BECOME A TRUE VILLAINESS.  Have a crush on us? Follow Meet Cute, rate us 5 stars, and leave a review! Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, microgreen farmers Blake Cowling and Austin Collins of Scintilla Farms share how they approach new chefs about their microgreens.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

You've seen him on MasterChef, Top Chef, and in the kitchen at Fort Worth's acclaimed Le Margot. Now, Michelin-starred chef and James Beard nominee Chef Graham Elliott joins My So-Called Fabulous for a conversation you won't want to miss. The Director of Culinary Development for Far Out Hospitality, alongside founder Felipe Armenta, shares the journey that led him from television to shaping the Texas dining scene. He opens up about his creative process, French-inspired menus, and how food, family, and personal growth continue to fuel his passion. This inspiring episode offers a look into the heart of a chef whose story goes far beyond the kitchen. Tune in now, and be sure to visit Chef Graham at one of Far Out's 13 standout restaurants.Follow Graham Elliott!https://www.instagram.com/grahamelliot/?hl=enVisit the Far Out Hospitality Group Restaurants: https://www.farouthospitality.com/ Check out our podcast, now on video, on my YouTube channel! https://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQTune in NOW and don't forget to subscribe, listen, rate, and review!To learn more about your host, Tiffany Blackmon…Check out my website,https://tiffanycblackmon.comSubscribe on YouTube, Tiffany Blackmonhttps://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQFollow me on Instagram, @tiffanycblackmonhttps://www.instagram.com/tiffanycblackmonFollow me on Facebook, Tiffany Blackmonhttps://www.facebook.com/tiffanyslifestyleSubscribe to my newsletter so you never miss anything:https://bit.ly/44bk6fW#GrahamElliott #TiffanyBlackmon #MySoCalledFabulous #MasterChef #TopChef #CulinaryJourney #FrenchCuisine #FarOutHospitality #LesMargo #ChefLife #RestaurantIndustry #FoodCreativity #HealthyLiving #ParentingAndCareer #InspiringStories

This episode was recorded live before an audienceThe ConversationThe Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. The Inside TrackThe Guys talk to Alex about the not-so-secret sauce that makes “Chopped”  so enjoyable for the judges, guests and audience.“It's the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks!  I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025BioAlex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay. Alex is also the author of several cookbooks including Italian American Forever released in 2024.InfoAlex's most recent cookbookItalian American ForeverAlex's sitehttps://alexguarnaschelli.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ 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

Download Your Free Webinar & Ultimate Guide to Water Fasting to Heal Cancer and Chronic Illness https://www.katiedeming.com/prolonged-water-fasting/What if you've been avoiding one of the most powerful foods for healing your body? Dr. Katie Deming sits down with Monica Corrado, a teaching chef and expert in traditional food preparation. Together, they unpack one of the most misunderstood foods in modern nutrition: red meat. They discuss the surprising truth about how properly raised and prepared red meat can support deep healing, especially for those dealing with inflammation, digestive issues, and chronic illness.Chapters:07:15 - Nutritional Benefits of Beef09:50 - Plant-Based Diet Challenges15:05 - The Protein Powder Problem21:55 - Milk Substitute Warnings36:10 - Cooking Meat for HealingThey also dig into the growing popularity of plant-based diets and expose the lesser-known problems they can create. From anti-nutrients in vegetables to the difficulty of digesting plant proteins, Monica explains why a plant-heavy approach isn't always the answer, especially for people trying to heal. You'll hear why the body's need for bioavailable protein, collagen, and animal fats can't be met by powders, peas, or nut milks, no matter how clean the label looks. Asking critical questions about whether today's plant-based hype is built on solid ground. Are you tired of confusing health advice and want simple, practical steps to feel better? You'll learn what to look for when buying meat, what terms like “grass-finished” actually mean, and why certain red meats can either fuel inflammation or support deep healing. Listen and discover surprising facts about the foods you thought were healthy and why they may be doing more harm than good.Meat Stock Masterclass: https://simplybeingwell.com/meat-stock-master-classMeat Stock Recipe: https://simplybeingwell.com/simply-being-well/2014/02/04/meat-stock-what-it-is-and-why-i-love-it-and-you-will-too Transform your hydration with the system that delivers filtered, mineralized, and structured water all in one. Spring Aqua System: https://springaqua.info/drkatieMORE FROM KATIE DEMING M.D. Download Your Free Webinar & Ultimate Guide to Water Fasting to Heal Cancer and Chronic Illness https://www.katiedeming.com/prolonged-water-fasting/Email Katie: INFO@KATIEDEMING.COM Create a Mindset That HealsReserve Your Spot for the June PSYCH-K® Online Workshop: https://www.katiedeming.com/psych-k-june-2025 6 Pillars of Healing Cancer Workshop Series - Click Here to EnrollWork with Dr. Katie: www.katiedeming.comFollow Dr. Katie Deming on Instagram: https://www.instagram.com/katiedemingmd/ Take a Deeper Dive into Your Healing Journey: Dr. Katie Deming's Linkedin Here Please Support the Show Share this episode with a friend or family member Give a Review on Spotify Give a Review on ...

Dans cette nouvelle série, Samir Ouriaghli tend le micro à celles et ceux qui mettent du vert dans nos assiettes !Chef étoilé, Meilleur Ouvrier de France, président engagé, visionnaire du bien manger… Christian Têtedoie cumule les casquettes avec un objectif clair : rendre la gastronomie plus accessible, plus durable et plus humaine. Dans ce 2ème épisode, enregistré au Sirha à Lyon, Christian prend le temps de nous raconter son parcours hors normes. Samir et lui abordent également les sujets qui lui tiennent à cœur : restauration collective, dénutrition, fruits oubliés et transmission.Cette série audio est réalisée en collaboration avec Interfel, l'interprofession des fruits et légumes frais et produite par Lacmé production. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Chef Plum is back with the perfect potato salad recipe to bring to every backyard bbq this summer! You can find him online at http://www.chefplum.com/ or search Plum Luv Foods everywhere you listen to podcasts! Photo Credit: Getty Images

In this episode of WORK, Erika talks with Chef Tiara from The Pastry Box about building something from scratch—literally. They get into how burnout led to biscuits, what it means to create a business that actually feeds you, and why joy should be part of the plan. The episode also features a conversation with Sarah Tans on maternity, identity, and how to make work work after becoming a parent.See omnystudio.com/listener for privacy information.

We're back in the Top Chef kitchen, and things are already heating up! Haley Strong, Curt Clark and LaTonya Starks break down all the drama, deliciousness, and dazzling dishes from Episode 11 of Top Chef Season 22.

Khmai Cambodian Fine Dining and sister restaurant Kaun Khmai, specializing in Cambodian street food, highlight the stories of Cambodia and revive recipes that were almost lost to war and genocide. Reset sits down with the owner and chef to learn the story of her family in this incredible tale of how food healed and revived them from the wounds of war. For a full archive of Reset interviews, head over to wbez.org/reset.

(May 26,2025)Neil Saavedra fills In for Bill on this Memorial Day Monday. Memorial Day we BBQ… Does LA have a BBQ style? How to properly cook a streak. Chefs have many go-to sayings, but some go against science. The Fork Reporter breaks down some grilling myths. 

The talented and charming Chef Tzarina @cheftzarina from Below Deck Down Under joins us to talk backstage antics, therapy, and the pressure of making a successful TV show while cooped up in a stainless steel cage with no AC. We had a great time, and so will you. Enjoy! @bravotSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.