Podcasts about chefs

Ben Clayton of Brooklyn's Test (https://www.thetestbrewery.com) honed his approach to brewing while working in the context of a Michelin-starred restaurant in New York City. Today, building a deep, meaningful supply chain for interesting ingredients animates him more than lighting up the beer-trading boards. Accolades have followed, and today he's finding stories to tell in thoughtfully sourced grain and the novel ways he uses it in everything from Mexican-style lager to hazy IPA. In this episode, Clayton discusses: brewing Mexican-style lager with nixtamalized heirloom Oaxacan corn blending floral corn notes with complementary Noble hop notes using oats in multiple forms in hazy IPA why hazy IPA might be the “perfect” beer style tweaking pH to preserve texture, flavor, and aroma promoting biodiversity in beer And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): Custom blend development is available through our innovative R&D lab. Our bulk division supplies a wide range of beverage segments, making it the one-stop shop for flavoring beer and beyond. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Celebrating 16 years of delivering compelling new hop varieties along with classics that thrive in Oregon's terroir, Indie is the original source for Strata, Luminosa, Lórien, Meridian, and their newest variety Audacia. Release your creativity with the magic of pure, uncut Oregon hops from Indie. Indie Hops — Life is short. Let's make it flavorful. XTRATUF (https://xtratuf.com) XTRATUF has been making rugged and reliable boots for 75 years. Built for the harshest conditions, the Legacy Collection styles are oil, acid, and chemical resistant with a non-slip rated outsole. Be prepared for whatever comes your way and shop the latest XTRATUF boots on xtratuf.com. Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

Join Our Patreon For Exclusive Content: https://www.patreon.com/raopodcast On this weeks episode of RAOP we crack it off by celebrating Headsprung going Platinum. The homie Spade also pulls up for us to chop it up about is Hip Hop legit dead, tiktok Chefs, Jamie Lee Curtis putting them thangs on display, John Wall retiring from the NBA, the Jags vs Saints fade and a ton more.

Its our annual tomato episode! We talk varities growing and more! Plus we talk the ultimate tomato sandwich!

One decision can change everything, and in this episode of The Kim Gravel Show, I'm sharing the three-step method—Decide. Design. Do.—that's transformed my life personally, professionally, and financially. Most people make decisions backwards, which keeps them stuck in fear and confusion. If you've been wrestling with a big "Should I or shouldn't I?", this episode will help you move forward with clarity. You'll learn how to break free from indecision and start taking bold, meaningful action. By the end, you'll know exactly how to make a decision with confidence and start moving forward for good.In this episode:Why your brain lies to you when you're making big choices The one question I ask myself before every major decisionHow to get clarity in minutes (not months)The surprising reason fear can actually be a green lightMy 3-step process for making real changeListener Rapid Fire QuestionsHere is my favorite quote from this episode:“There is a power in making a decision that has to happen before actual, real, lasting, infinite change can happen.” — Kim GravelIf you want your questions answered then leave a comment or call me and leave me a voicemail at 404-913-6460There is BONUS CONTENT in our free newsletter so make sure to subscribe at https://www.kimgravelshow.comCollecting Confidence, my best-selling book is now available in paperback with a brand new discussion guide!Click this link to buy it now: https://www.barnesandnoble.com/w/collecting-confidence-kim-gravel/1141694399?ean=9781400238606Join my Love Who You Are movement at https://lwya.comConnect with Me:⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠New episodes of The Kim Gravel Show drop every Wednesday at 6pm EST.Support our show by supporting our Sponsors:FactorMake this your best season yet with quick, nutritious meals from Factor. In just 2 minutes, you can enjoy gourmet meals that fit your goals—giving you more time to do what you love. With 45 weekly options, choose from Calorie Smart, Protein Plus, Keto, and more. Chef-prepared and dietitian-approved, Factor meals taste great and support your wellness.Visit https://www.factormeals.com/Kim50off and use code KIM50OFF to get 50% off your first box plus free shipping on your first box.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

From pitmaster to business powerhouse, Rodney Scott proves that passion, process, and a relentless commitment to craft can transform not only a career but an entire industry. In this encore episode of The Game Changing Attorney Podcast, Michael Mogill sits down with James Beard Award-winning pitmaster Rodney Scott, a man who went from reluctantly tending the family barbecue pit to building a nationally recognized brand. With decades of lessons forged over open flames, Rodney shares how discipline, resilience, and an obsession with detail built his success. From overcoming doubters to scaling his craft across multiple locations, his journey offers timeless wisdom for any law firm leader serious about turning their passion into a lasting legacy. Here's what you'll learn: Why sticking with your craft through decades of hard work creates mastery that shortcuts cannot match How attention to detail turns a good product into an unforgettable experience The leadership mindset shifts needed to scale your business without sacrificing quality Whether you are running a smokehouse or a law firm, Rodney's story is proof that when passion meets process, you can change the game and the world will know your name. ---- Show Notes: 00:00 – Introduction and Rodney's early life on the farm 04:46 – From no interest in barbecue to finding his passion 05:58 – What makes whole hog barbecue unique and challenging 08:44 – Overcoming doubt and choosing to dream big 13:53 – Landing a feature on Netflix's Chef's Table 18:51 – The art and science of whole hog cooking 22:38 – Training pitmasters and maintaining consistency across restaurants 41:39 – What being a game changer means to Rodney Scott ---- Links & Resources: Jim ‘N Nick's Bar-B-Q Chef's Table (Netflix TV show) Eric Church James Beard Foundation Billions (Showtime TV show) ---- Do you love this podcast and want to see more game changing content? Subscribe to our YouTube channel. ---- Past guests on The Game Changing Attorney Podcast include David Goggins, John Morgan, Alex Hormozi, Randi McGinn, Kim Scott, Chris Voss, Kevin O'Leary, Laura Wasser, John Maxwell, Mark Lanier, Robert Greene, and many more. ---- If you enjoyed this episode, you may also like: 110. Leading Ladies: Four Leaders in Business 132. Summit Spectacular: Part 1  214. Dream Team: How to Hire & Keep High-Performing Talent

Welcome to Botched: A D&D Podcast! Freedom is a wonderful thing. Some people think it's being able to say what you want. Some people think it's the ability to eat as many hotdogs as you want. But in reality, freedom is the ability to live in a home made shack under a bridge in California, starting your own hotdog cart business.This episode just so happens to introduce 3 such free people. They will utilize their skills in theft, sales, charm, rocks, having a bug leg, and distraction to obtain and sell said hot dogs. Wait, why are you bringing up the bug leg thing? That's not important, it's completely normal. Don't get sidetracked, we're talking hot dog entrepreneurs here!Who are these salesmen? Why are they selling hot dogs? How are they going to build a hot dog cart? Why does one of them have a bug leg? Why is that not really a big deal? Tune in and find out!We now have a PO Box! Wanna send us something? PO BOX 3178 Gettysburg, PA 17325All of our previous seasons can be found on our new channel!⁠⁠Botched Archives⁠⁠!A special shout out and thank you to all of our supporters over on Patreon. You help us continue to churn out “quality” episodes. With your continued support we can take our show on the road! Check out our store over at ⁠⁠⁠Botched Podcast⁠⁠⁠ where you can find tshirts, stickers, pint glasses and more!Give us a 5 star review on Itunes. Doing so will help the show grow, but we will also read out whatever you write at the end of one of our episodes!Feel free to email us any questions, comments or suggestions at BotchedPodcast@gmail.comFollow us on ⁠⁠⁠Twitter⁠⁠⁠, ⁠⁠⁠Instagram⁠⁠⁠, subscribe on ⁠⁠⁠Youtube⁠⁠⁠, like us on ⁠⁠⁠Facebook⁠⁠⁠.You can watch the show live on ⁠⁠⁠Twitch⁠⁠⁠!Check out each of the hosts' Twitch streams! ⁠⁠⁠Dennis⁠⁠⁠, ⁠⁠⁠Phil⁠⁠⁠, ⁠⁠⁠Tristan⁠⁠⁠Hosts: ⁠⁠⁠Dennis⁠⁠⁠, ⁠⁠⁠Phil⁠⁠⁠, ⁠⁠⁠Tristan⁠⁠⁠, ⁠⁠⁠Steve⁠⁠⁠Editor: Philip D Keating And Dennis RobinsonProducer: Phil and DennisExecutive Producers: ⁠⁠⁠James Thatcher⁠⁠⁠, Chronic Ejac, Jim Beverly,Disgruntled Furniture, Chris Wisdom, ShinigamiSPQR,  Jayson Haiss, and Scabby GoosePublisher: Phil and DennisArt by ⁠⁠⁠Emily Swan⁠⁠⁠Music by ⁠⁠⁠Gozer⁠

What does it take to turn six acres into a destination for food, flowers, and connection?  On this episode of the Thriving Farmer Podcast, Michael talks with Julie Warpinski, founder of Rosewood Farm in Sugar Grove, Illinois. Drawing on her background as a chef, Julie has transformed six acres into a vibrant destination for seasonal produce, fresh flowers, and memorable events. From CSA programs and farm camps to weddings and cooking classes, Rosewood blends the beauty of farm life with the joy of gathering. In this episode, you'll hear: From Kitchen to Field – How Julie's culinary roots inspired her journey into farming [0:57] Hands-On Learning – The types of classes and educational programs offered at Rosewood [8:07] Seasonal Growing – How Rosewood produces fresh vegetables and flowers throughout the year [10:31] Marketing the Farm – The strategies Julie uses to reach and engage her customers [16:18] Life on the Farm – What a typical day looks like and how Julie manages her time [27:47] Sustainability in Practice – Julie's perspective on long-term living and working on the farm [31:02] Serving the Community – Where Rosewood's customers come from and how they connect with the farm [40:50] Words of Wisdom – Julie's advice for leaving a corporate job to start a farm [43:38]   Don't miss this episode if you're curious about blending good food, community spirit, and sustainable farming into one thriving business.   About the Guest: Former chef turned passionate farmer, Julie founded Rosewood Farm to reconnect people with the source of their food. What began as a personal journey has grown into a thriving community hub focused on naturally grown produce, fresh-cut flowers, and hands-on education. Rosewood Farm hosts seasonal events, farm camps, and cooking classes to inspire a deeper appreciation for sustainable living.   Connect with Rosewood Farm:

Sasha Agafonov is one of the people behind Sloj, which brought exquisite pastries and new dining concept to Belgarde. We spoke about his path to Serbia, via Zanzibar, work with one of the stars of global pastry making and the upcoming peach and kajmak autumn. Notes https://www.instagram.com/sasha_cmon/ https://www.instagram.com/sloj.beograd/ https://www.instagram.com/sloy.bakery/ https://www.instagram.com/nicolas_lambert https://www.dailymail.co.uk/news/article-12172739/CUBE-SHAPED-croissant-named-Crubik-latest-croissant.html https://www.instagram.com/farmaciadelcambio/?hl=en https://thenutshelltimes.com/2018/12/29/brief-histories-of-favourite-balkan-foods/

durée : 00:14:55 - Journal de 18h - Le Président américain demande à son homologue ukrainien d'abandonner tout espoir de récupérer la Crimée annexée par Moscou ou de rejoindre l'Otan, ce dernier lui demande je cite "d' exercer "la paix par la force" contre la Russie.

Laissez-vous emporter par ce célèbre poème de Victor Hugo, ces quelques vers qui racontent le chagrin d'un père en deuil. Chef-d'œuvre de la poésie romantique, "Demain dès l'aube" est un incontournable. Bonne écoute !Un podcast du Studio Biloba, présenté par Gabriel Macé.

"And I think that's why it took me 20 years to come back to the church is because it was never enough. Fear was not enough to get me to come back to the church. Shame was not enough to get me to come back to the church. Honestly, it was love, like, love brought me back to the church. So, you know, I've got too much proof. I'm still in the culinary world, there's still temptation, still surrounded by all the same stuff. But I pray every night. I do all the things right? I read my scriptures. I go to church. I take the sacrament. Those things that we teach the little kids in Primary, do it. That stuff's real."00:00 Betrayal02:08 Introducing Tyson07:00 Struggles with Shame and Addiction23:58 Life in the Culinary World27:40 Battling Inadequacy and Addiction40:08 Infidelity and Divine Intervention44:20 Returning Home and Finding Faith50:23 Overcoming Temptations53:37 Final Reflections and GratitudeSeptember 5th & 6th COME BACK TO CHRIST EVENT Tickets can be purchased at https://www.comebackpodcast.org/come-back-to-christ-event-september-5-6-utah-valley-convention-center-provo-ut-3/Come Back to Christ Event Sponsors:https://templeboundsaints.orghttps://www.dfcu.comhttps://www.latterdaymatchmaker.comhttps://www.matthewbraidleypianos.comhttps://mikesautoshack.comCozy Earth code COMEBACK for 40% off https://cozyearth.com/Serve Clothing code COMEBACK for 15% offhttps://serveclothing.com/If you have a story to share please contact ashly.comebackpodcast@gmail.comFor business inquiries contact info.comebackpodcast@gmail.comCome Back Team:Director, Founder, & Host: Ashly StoneEditor: Cara ReedOutreach Manager: Jenna CarlsonAssistant Editor: Michelle BergerAssistant Editor: Britt SmallzeArt Director: Jeremy GarciaProduction Director: Trent Wardwell

Der amerikanische Präsident Donald Trump will tiefe Zinsen um jeden Preis, doch der Chef der US-Notenbank Jerome Powell bremst wegen hartnäckig hoher Inflationszahlen. Doch nach schwachen Arbeitsmarktdaten wächst der Druck. Die beiden Wirtschaftsjournalisten Dietmar Deffner und Holger Zschäpitz debattieren darüber, welcher der beiden wichtigsten Männer Amerikas sich durchsetzt und ob es im September einen großen oder kleinen Zinsschritt gibt. Weitere Themen Flaute bei RWE – Warum die Aktie unter der Energiewende leidet Ausbruch bei Tui – wohin es mit der Aktie jetzt noch gehen kann DEFFNER & ZSCHÄPITZ sind wie das wahre Leben. Wie Optimist und Pessimist. Im wöchentlichen WELT-Podcast diskutieren und streiten die Journalisten Dietmar Deffner und Holger Zschäpitz über die wichtigen Wirtschaftsthemen des Alltags. Schreiben Sie uns an: wirtschaftspodcast@welt.de Impressum: https://www.welt.de/services/article7893735/Impressum.html Datenschutzerklärung: https://www.welt.de/services/article157550705/Datenschutzerklaerung-WELT-DIGITAL.html

For the love of lettuce!!!

A Tacoma chef had his grill stolen from his car. Suspects stole a million dollars of jewelry during a West Seattle smash and grab. Guest: KIRO News Radio's Chris Sullivan on the grand finale to phase 1 of the 'month of hell' on 1-5 this weekend. // Big Local: After a meeting with Pierce County GOP Chair Dave McMullen, the WA State fair agreed to allow Pierce County GOP have their normal setup at the fair. Police have released body cam audio of a 2022 incident in Pullman that was eerily similar to the Bryan Kohberger murders in Idaho. Costco will not sell the abortion pill after pushback from pro-life investors. A DoorDash driver crashed his car in Lynnwood while high on meth. Cathcart community members are pushing back against Snohomish County over its plans for a massive housing development. // You Pick the Topic: An unlikely spat between Scott Baio and Tyrus.

Girly men NFL cheerleaders Chef’s life ruined by influencer, Boortz! Honey traps, UFO HCISSee omnystudio.com/listener for privacy information.

On this episode of the Apartment Syndication Made Easy Podcast, Vinney Chopra sits down with Tony DUrso — five-time best-selling author and host of The Tony DUrso Show with over 50 million downloads — to reveal the secrets behind building a lasting personal brand through podcasting. From humble beginnings in Sicily to becoming a globally recognized voice, Tony's story is a masterclass in turning passion into influence.   In this episode, you'll discover:

Stéphane Bern raconte, en ce vendredi, non pas le dernier repas du Christ avec ses apôtres, mais la célébrissime peinture que le génie Léonard de Vinci, aussi imprévisible qu'insaisissable, en a fait : la Cène, l'immense chef-d'œuvre de la Renaissance et l'une des œuvres d'art les plus mythiques – et mystiques – de tous les temps… En quoi la vision de La Cène de Léonard de Vinci est-elle complètement nouvelle ? Comment a-t-il réussi à rendre “vivante” son œuvre ? Comment expliquer qu'autant d'énigmes continuent de l'entourer ? Pour en parler, Stéphane Bern reçoit Vincent Delieuvin, conservateur en chef chargé de la peinture italienne du 16ᵉ siècle au Musée du Louvre. Au Cœur de l'Histoire est réalisée par Pierre Cazalot. Rédaction en chef : Benjamin Delsol. Auteur du récit : Eloi Audoin-Rouzeau. Journaliste : Clara Leger.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Chef Lee Aquino embodies a remarkable fusion of culinary expertise and dynamic leadership, overseeing seven distinct dining concepts in the vibrant St. Petersburg area. In this conversation, we delve into his journey from humble beginnings at Shoney's to becoming a pivotal figure in the culinary scene, where he balances artistic expression with the pragmatic demands of restaurant management. Throughout the episode, we explore the intricate relationship between creativity and consistency in the kitchen, as Chef Aquino emphasizes the importance of surrounding oneself with talented individuals who contribute unique perspectives. He shares invaluable insights on mentorship, the evolution of culinary styles, and the significance of cultivating a culture that prioritizes trust and collaboration among kitchen teams. As we engage with Chef Aquino, his relentless passion for the culinary arts and commitment to excellence become evident, offering inspiration not only to aspiring chefs but to all who navigate the complexities of the food industry.Chef Lee Aquino's culinary journey is a testament to the intricate relationship between passion and profession. From his humble beginnings at Shoney's on Amelia Island, where he mastered the art of cooking eggs to order, to becoming a pivotal figure in the vibrant dining scene of downtown St. Petersburg, Chef Aquino exhibits an unwavering commitment to his craft. His culinary philosophy is rooted in a harmonious blend of rustic French techniques and contemporary flavors, allowing him to cultivate an innovative dining experience across seven distinct restaurant concepts. Each establishment carries its unique identity, yet all resonate with Chef Aquino's signature touch. His dedication to fostering a vibrant kitchen culture and building trust among his team exemplifies the leadership qualities necessary for success in the culinary industry. As he shares anecdotes from his formative years, listeners gain insight into the resilience required to thrive in a demanding and ever-evolving landscape. Ultimately, Chef Aquino's narrative serves as an inspiration for aspiring chefs and culinary enthusiasts alike, encouraging them to embrace their individuality while contributing to the larger culinary tapestry. In the latest episode of the Walk and Talk podcast, Chef Lee Aquino elaborates on the multifaceted nature of his work as a culinary director overseeing multiple restaurant concepts. He discusses the importance of finding the right individuals to lead each kitchen, emphasizing that successful teamwork is essential in creating unique dining experiences that cater to diverse palates. Chef Aquino's culinary creations, such as the lobster French toast and the pastrami-spiced lamb tenderloin, reflect his innovative approach to cuisine, highlighting the significance of balancing tradition with modern culinary trends. Throughout the conversation, he reflects on the invaluable lessons learned from working in high-pressure environments, underscoring the necessity of adaptability and creativity in the kitchen. The episode delves into the challenges faced by chefs in today's fast-paced culinary world, shedding light on the importance of mentorship and guidance for the next generation of culinary professionals. Chef Aquino's insights resonate deeply with listeners, offering a glimpse into the heart of a chef who not only creates exceptional dishes but also nurtures a thriving culinary community. As the episode unfolds, listeners are treated to an exploration of Chef Lee Aquino's culinary ethos, which emphasizes the significance of building relationships within the kitchen and understanding the nuances of flavor development. He candidly shares his experiences of managing chaos, whether it be from unexpected kitchen challenges or the pressures of high-profile culinary events. Chef Aquino's perspective on leadership revolves around trust and collaboration, illustrating how effective...

This episode of In Stride is sponsored by Purdue University's Online Certificate in Equitation Science. Rethink tradition and train with purpose as you explore the science behind how horses think, move, and learn. Register now!  In this episode of “In Stride,” Sinead is joined by Olympic event rider and course designer Clayton Fredericks.  Clayton Fredericks is an Olympic event rider, course designer, and renowned figure in international eventing. His career highlights include winning the FEI World Cup in 2005 and 2008, earning individual silver and team bronze at the 2006 World Equestrian Games in Aachen, and taking victory at the 2007 Lexington Kentucky CCI4*. He won team silver at the 2008 Hong Kong Olympic Games and also represented Australia at the 2012 Olympics. Beyond competition, he served as International Technical Advisor for the Canadian Eventing Team (2012–2016), was the Rider Representative on the FEI Eventing Committee (2008–2014), and acted as Hong Kong's Chef d'Equipe at the 2002 Asian Games. As a Level 4 certified course designer, qualified to design at the 5* and championship level, Clayton brings extensive expertise to the sport and the craft of course design. In this episode, Clayton shares his perspective as both a top event rider and an experienced course designer, including:  • The key characteristics and messages he prioritizes when designing cross-country courses.  • His advice for riders during cross-country training, including the skills they should practice and the priorities they should keep in mind.  • The relationship between the course builder, the course designer, and the technical delegate—and why that collaboration matters.  • How and when communication happens between riders and course designers, and what those conversations typically involve.  Join Clayton and Sinead for an engaging discussion on the creativity, collaboration, and rider perspective that shape today's cross-country courses.  

Demain N'attend Pas fête ses 100 bougies ! Pas tout à fait ses 100 ans, mais déjà ses 100 épisodes. Toute une jeunesse

durée : 00:54:10 - On va déguster - par : François-Régis Gaudry - Des Landes à Paris, en passant par Londres, la Provence et Marrakech, sans oublier les plateaux de Top Chef l'emblématique émission de M6, elle nous raconte son formidable destin de femme cheffe. - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Stéphane Bern raconte, en ce vendredi, non pas le dernier repas du Christ avec ses apôtres, mais la célébrissime peinture que le génie Léonard de Vinci, aussi imprévisible qu'insaisissable, en a fait : la Cène, l'immense chef-d'œuvre de la Renaissance et l'une des œuvres d'art les plus mythiques – et mystiques – de tous les temps… En quoi la vision de La Cène de Léonard de Vinci est-elle complètement nouvelle ? Comment a-t-il réussi à rendre “vivante” son œuvre ? Comment expliquer qu'autant d'énigmes continuent de l'entourer ? Pour en parler, Stéphane Bern reçoit Vincent Delieuvin, conservateur en chef chargé de la peinture italienne du 16ᵉ siècle au Musée du Louvre. Au Cœur de l'Histoire est réalisée par Pierre Cazalot. Rédaction en chef : Benjamin Delsol. Auteur du récit : Eloi Audoin-Rouzeau. Journaliste : Clara Leger.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Today's LA Food Podcast is a first — our debut three-part episode. First up, host Luca Servodio breaks down the week's biggest food stories, from Eleven Madison Park's bold new pivot to Bill Addison's glowing RVR review and how Ozempic is reshaping restaurant menus. He also sings the praises of recent meals at Budonoki, Lasita and Teddy's Red Tacos. Then, LA Chef Con founder Brad Metzger joins us to preview the October 6 event at Redbird and Vibiana, bringing together the city's top chefs and industry leaders. Finally, our headliner: Michael Voltaggio, the Top Chef season 6 winner, bad boy of molecular gastronomy, and creative force behind restaurants like ink. and The Bazaar. We revisit his groundbreaking career, unpack how the 2010s put LA fine dining on the global map, and explore why he's still relentlessly pushing culinary boundaries.The LA Food Podcast is powered by Acquired Taste Media. Be sure to check out our sister shows: Taqueando with Bill Esparza and Let It Rip. And don't forget to rate and review!–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Die Welt schaut auf Alaska, wo Donald Trump mit Wladimir Putin über die Ukraine verhandelt. Die Bahn braucht einen neuen Chef. Und: Wie Politiker im Osten Hass und Hetze erleben. Das ist die Lage am Freitagmorgen.Die Artikel zum Nachlesen: Mehr Hintergründe hier: »Großartig, wenn der Gipfel zu einem Waffenstillstand führt. Ich habe nur Zweifel, ob Russland dazu bereit ist«Die ganze Geschichte hier: Bahn-Chef Richard Lutz muss gehenDie ganze Geschichte hier: »Ich habe die Nachricht sofort verstanden: Mir droht jemand mit einem Kopfschuss«+++ Alle Infos zu unseren Werbepartnern finden Sie hier. Die SPIEGEL-Gruppe ist nicht für den Inhalt dieser Seite verantwortlich. +++ Den SPIEGEL-WhatsApp-Kanal finden Sie hier. Alle SPIEGEL Podcasts finden Sie hier. Mehr Hintergründe zum Thema erhalten Sie mit SPIEGEL+. Entdecken Sie die digitale Welt des SPIEGEL, unter spiegel.de/abonnieren finden Sie das passende Angebot. Informationen zu unserer Datenschutzerklärung.

Girly men NFL cheerleaders Chef’s life ruined by influencer, Boortz! Honey traps, UFO HCISAtlanta's ONLY All Conservative News & Talk Station.: https://www.xtra1063.com/See omnystudio.com/listener for privacy information.

Mexican chef Enrique Olvera on his new book, ‘Sunny Days, Taco Nights’. Plus: Guy de Launey tells us how Slovenia is championing orange wines and we meet Brazilian chef Alessandra Montagne in Paris.See omnystudio.com/listener for privacy information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump hated the Jobs Report so much, wait until he finds out about the Producer Price Index. Who's left to fire?Then, on the rest of the menu, a federal judge struck down Trump administration orders against DEI programs at the nation's schools and colleges; a federal judge ordered RFK, Jr to stop giving deportation officials access to the personal information, including home addresses, of all seventy-nine million Medicaid enrollees; and, a federal judge struck down key parts of the Florida law that led to the removal of books from school libraries.After the break, we move to the Chef's Table where Turkish authorities detained the mayor of a key Istanbul district along with over forty other officials; and, a senior lawyer in Australia apologized to the Victoria State Supreme Court for AI-generated errors in a murder case.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Bridget Everett’s last meal takes us to New Orleans’ second oldest restaurant, where Creole and Italian cooking collide into a cuisine called (you guessed it) Italian Creole! The owner of Pascal’s Manale, Dickie Brennan, joins the show to talk about the special menu and the restaurant’s long history. Bridget performed her delightfully raunchy cabaret act for years before landing the lead role on HBO Max’s Somebody Somewhere (and she still performs it!), but she made a living working in restaurants. We talk about the highs and lows of her 30-year restaurant career, and when she was able to quit. And she tells host Rachel Belle how she learned to cook on national television. Both Bridget and her character on Somebody Somewhere love ordering “French toast for the table” at The Chef, a diner in Manhattan, Kansas. Is French toast actually French? We learn its origin story from Max Miller, host of Tasting History. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle - Season 2 out now! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Esprit original, figure détonante, Hubert Lyautey, dont on célèbre le centenaire du maréchalat, a été le bienfaiteur du Maroc. 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.

Send us a textDayna makes a pretty big cameo in the Netflix documentary called "Trainwreck: Storm Area 51." She didn't know about it until the trailer came out and had no idea what to expect. We discuss what that morning was like back in 2019. Plus, we chat with celebrity chef and restauranteur Fabio Viviani. He just opened ai Pazzi at the JW Marriott on the west side of Las Vegas. There's also a top Indian restaurant coming soon to Aria. We think this might be a first! If your home was damaged in the California wildfires, Galindo Law may be able to help you get more compensation. Call 800-251-1533 or visit galindolaw.com Monsoon damage? Insurance company low-balling you? Call Jonathan Wallner of Galindo Law for a FREE Claim Review at 800-251-1533. VegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

Chef Jason has 50,000 Bees In His Yard?!?! full 384 Thu, 14 Aug 2025 14:13:51 +0000 KYwKoINjEW59sRDTVkqccP40i13oy4KT society & culture Karson & Kennedy society & culture Chef Jason has 50,000 Bees In His Yard?!?! Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=h

With five Michelin stars, a James Beard Award, and two world-class restaurants under his belt, Chef Curtis Duffy's culinary genius is undeniable. I sit down with the acclaimed Chicago chef to talk about the heartbreaking, harrowing, and ultimately healing story behind the food. From surviving the murder-suicide of his parents at age 19 to building his dream restaurant Ever, Chef Duffy opens up about how grief, resilience, and relentless ambition shaped every dish—and every chapter of his life.The conversation dives into his new memoir Fireproof: Memoir of a Chef, a brutally honest look at a childhood shaped by abuse, abandonment, and redemption. Curtis shares how he found his calling in the kitchen, the mentors who helped save him, and the lessons he's still learning as a father, husband, and restaurateur. With deep emotion and surprising humor, this episode goes far beyond food—it's about breaking cycles, finding purpose, and refusing to let your past define you.Writing His Way Through the Pain: Curtis shares how his memoir Fireproof helped him process decades of trauma—and why writing was the most powerful form of therapy he's ever experienced. (2:31)Telling His Kids the Truth—Before the World Could: Curtis talks about sitting down with his children to share his story before they heard it from a stranger, and how his book became a legacy of honesty and healing. (6:04)The Complicated Love for the Parents Who Hurt Him: Despite a violent, abusive past, Curtis opens up about finding his way back to love and forgiveness for both his parents. (11:43)The Stepmom Who Became Everything: Curtis reflects on the strength of Jan, the 15-year-old girl who raised him as her own—and why he still calls her his real mother. (13:11)Why He'll Never Reconnect With His Birth Mother: In an emotional moment, Curtis explains why he's at peace with keeping distance from the woman who gave birth to him but never raised him. (25:56)Losing His Dream Restaurant—and Starting Over: Curtis recounts the heartbreak of losing Grace, the award-winning restaurant he helped build, and how that painful experience led to something even greater. (36:52)Designing a World-Class Dining Experience—Down to the Menu Paper: From velvet tables to “milk paper” menus, Curtis explains why every detail at Ever is part of the guest's emotional journey. (44:37)Vegetables Over Meat—Every Time: A lifelong vegetable lover (with one major exception), Curtis shares why his dishes often revolve around produce, and how carrots beat steak any day. (41:28)How Dharma, Metal, and Milk Paper All Show Up in His Work: From Hindu philosophy to Black Sabbath concerts to textured menus, Curtis reveals the unexpected influences that keep him creatively grounded. (48:09) Connect with Chef Curtis Duffy:InstagramFacebookBlueskyXChef Curtis Duffy- Fireproof: Memoir of a ChefEver Restaurant Let's talk Connect:Instagram  This podcast is produced by Ginni Media.

Join us for ⁠BookThinkers LIVE 2025⁠! Happening Novemeber 9, 2025!⁠https://www.bookthinkers.com/book-thinkers-live-2025In today's episode, we have the pleasure to interview Chef Aaron Young, author of ChefauChef: Feed the Dream: A Caterer's Guide to Purpose, Profit, and People.Aaron is a personal chef, entrepreneur, and the founder of ChefauChef LLC — a catering company built on faith, family values, and heartfelt hospitality. Since 2012, he's transformed his side hustle into a Midwest staple, serving weddings, Greek houses, corporate events, and everyday families with purpose-driven food and an unshakable belief that meals create moments.In this episode, you'll learn how to turn your personal story into a thriving business, why fun and empathy are the secret ingredients of great leadership, and what it really takes to serve others with excellence — in food, in business, and in life.We hope you enjoy this incredible conversation with Chef Aaron Young.To Learn More about Chef Aaron and buy his book visit: The Book: https://a.co/d/fwbtqcMWebsite/Socials: https://www.chefauchef.com/https://www.instagram.com/chefauchef/https://www.facebook.com/chefauchefLLChttp://youtube.com/@WhamBamLNK0:00 Intro1:32  The story & meaning behind “ChefauChef”4:05  Becoming hard working because of his parents8:23  Valuing your parents & family13:34  Sharing joy and having fun15:11  Aaron's value of fun and its impact on his business18:16  A.Y.'s first stages as a chef20:11  Lessons from a business coach22:41  Empathy, service and hospitality28:03  Creating his own catering company33:55  Natural momentum and looking for opportunities34:41  EOS & the unsexy part of running a business39:56  Where to find Aaron's book40:46  Book Suggestion: “Fans First” & some last questions

In this episode of The Nightcap Podcast, hosts Simon Alexander and Paul Foster pull up a chair at Myrtos, the new Mayfair hotspot redefining Greek fine dining, to chat with Michelin-starred chef Asimakis Chaniotis. From his early days in Athens to becoming the youngest Greek chef to win a Michelin star in London, Asimakis shares the personal story behind opening Myrtos, his mission to challenge Greek food stereotypes, and how tradition meets innovation in his cooking. Also, as per - Boiling Point, book recommendations, top fives and a dive into the future of global dining trends including diner designed menus. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

In the second episode of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Tim Saenz of Il Fiorello Olive Oil Company. With roots in San Diego's top kitchens—including The Addison, Jeune et Jolie, and The Marine Room—Chef Tim brings serious culinary chops and a deep love for fresh seafood and local ingredients. Destination Vacaville? Let's go! 

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's Posse Comitatus trial wraps up.Then, on the rest of the menu, Kari Lake is under investigation for criminal violations of the law related to her leadership at the Voice of America; nine people in Texas pled not guilty in a Ken Paxton-driven elections probe involving ‘vote harvesting;' and, a federal judge ordered Trump to restore millions of dollars in National Science Foundation grants withheld from UCLA, and in violation of her previous ruling.After the break, we move to the Chef's Table where Mexico says the twenty-six cartel capos sent to the US were requested by the Trump administration, and not part of tariff talks; and, Brazil President Lula announced five and a half billion dollars in credits for exporters hit by Trump's fifty-percent tariffs.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue his own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

In 2021, Daniel Humm shook up the dining world by making his 3-Michelin-star restaurant, Eleven Madison Park, 100% plant-based.No meat. No butter. No cream.It was a first in fine dining, igniting global headlines, industry backlash, and endless debate.Now, in an exclusive podcast conversation with Guy Raz, Daniel shares his next bold decision—he's reintroducing animal products. Daniel shares what he learned from his years of plant-based cooking and how the experiment forever changed his creative vision.This is a story about risk, reinvention, and the relentless pursuit of excellence.In this episode:How a creative rut at the peak of his career sparked a radical transformation.The hidden economics of running a world-class restaurant without meat.The backlash—and surprising supporters—of the plant-based pivot.Why EMP will remain 90% plant-based, but welcome more people back to the table.What Daniel believes is the future of fine dining.Listen to the original 2021 HIBT episode with Daniel Humm: https://wondery.com/shows/how-i-built-this/episode/10386-eleven-madison-park-daniel-humm/ Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.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 serving up another delicious helping of our Sexy Italian Summer miniseries, and today's guest is Angie Rito, the culinary force behind two of New York City's hottest Italian-American restaurants, Don Angie and San Sabino. Angie and her husband Scott have reimagined beloved red sauce classics with bold, modern twists—think their famous pinwheel lasagna and bright chrysanthemum salad. She's also the co-author of “Italian American: Red Sauce Classics and New Essentials,” a joyful ode to the food she loves. Angie joins host Kerry Diamond to share what she's eating and drinking this summer, her must-have fridge staples for living (and eating) like an Italian, and the story behind San Sabino's cameo in Sarah Jessica Parker's “And Just Like That.”Thank you to Nonino and Square for their support. Learn more at square.com/bigTickets for Jubilee L.A.Join the Summer Tastemaker Tour waitlistSubscribe to Cherry Bombe's print magazineMore on Angie: Instagram, Don Angie, San Sabino, "Italian American" cookbook, the Rolled Lasagna recipeMore on Kerry: InstagramPast episodes and transcripts

K&K Full Show - Chef Jason Santos Joins Us As Guest Host! full 3492 Wed, 13 Aug 2025 14:25:24 +0000 oxRMp7dtdxA5doi5qfhl8Mwo01w1hSuP society & culture Karson & Kennedy society & culture K&K Full Show - Chef Jason Santos Joins Us As Guest Host! Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.

Ask A Chef - Part 1 full 380 Wed, 13 Aug 2025 14:21:11 +0000 LHIricdwfn4qlkYYiMcu6eiOGVFcCtjU society & culture Karson & Kennedy society & culture Ask A Chef - Part 1 Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperw

Ask a Chef - Part 2 full 416 Wed, 13 Aug 2025 14:21:52 +0000 kJCoUVhoddtOwLNUtm7cZnjqqAS5RT94 society & culture Karson & Kennedy society & culture Ask a Chef - Part 2 Karson & Kennedy are honest and open about the most intimate details of their personal lives. The show is fast paced and will have you laughing until it hurts one minute and then wiping tears away from your eyes the next. Some of K&K’s most popular features are Can’t Beat Kennedy, What Did Barrett Say, and The Dirty on the 30! 2024 © 2021 Audacy, Inc. Society & Culture False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.amperw

This week, we have Chef & food personality Ilan Hall in the building. His food has been described as "confrontational" and "designed to alienate as many people as possible". So naturally, we had to have him on the pod.  Not only do we talk food but we play a ridiculous game of boyband "F$CK, MARRY KILL", why David Chang blocked him on IG, the MOST controversial episode of TOP CHEF in 22 seasons starring HIM and why NO ONE should ever open a restaurant EVER. Plus pop music and his take on the Kendrick/Drake beef. It's a spicy one.  @ilanhall  Mentions: @chef.dannygarcia @bravotopchef @chefsamtalbot @marcelvigneron @bbamars @meilin21 @bryanvoltaggio  @craft_newyork @tomcolicchio @casamonobarjamon @wolvesmouth @ideasinfood @hoodrich72 @ronniecwoo @bobbyflay @anovaculinary @sammic_official @mr_camron @guyfieri @chefjeremiahstone @davidchang @utopiabagels @mamas_too   

An A-list chef's hot temper leads to attempted murder charges...after he brutally assaults his wife. Now, the unappetizing act has also cost his eatery its Michelin star. A TV chef who killed her foster daughter in a rage-fueled beating is cooking up a bold new appeal. Plus, a gourmet market gets sauced over a lunchbox mixup. Jennifer Gould reports. See omnystudio.com/listener for privacy information.

Summary: This episode of Restaurant Owners Uncorked features Molly Engelhart, a former Los Angeles vegan chef turned Texas cattle rancher and author of “Debunked by Nature: How a Vegan-Chef-Turned-Regenerative-Farmer Discovered that Mother Nature Is a Conservative.” Molly shares her journey from operating five vegan restaurants to running a regenerative cattle ranch and on-farm restaurant. Her shift came after realizing that all food production, vegan or otherwise, involves death, and that avoiding animal products doesn't necessarily equate to environmental or moral purity. She describes the hidden realities of agriculture, the economic challenges farmers face, and the systemic issues in U.S. food production. Molly emphasizes the need for fair pricing for farmers, consumer education, and direct engagement with nature. She also discusses her upcoming Food is Medicine conference, aimed at connecting chefs, farmers, and consumers with regenerative agriculture and holistic health practices.Key Takeaways: Identity Shift: Molly moved from being a lifelong vegan and chef to a regenerative cattle rancher after realizing vegan agriculture still depends on animal byproducts and causes animal deaths. Food Waste Catalyst: Concerns over massive restaurant food waste led her to start a farm, sparking revelations about the true nature of food production. “Death on Every Plate” Reality: Whether eating broccoli or steak, agriculture involves death, via fertilizers, pest control, or mechanical harvesting. Economic Pressures on Farmers: Land, feed, taxes, and equipment costs make it nearly impossible for new ranchers to survive financially without inherited land or side income. Food Prices & Farmer Survival: Many commodity crop prices haven't risen since the 1970s, while input costs have skyrocketed, contributing to the loss of 140,000 farms in the past decade. Health & Nutrition Concerns: She links modern diseases to refined flour, sugar, and agrochemicals, advocating for nutrient-dense, whole foods despite their higher cost. Chefs as Cultural Influencers: Restaurants can shift consumer perceptions by showcasing local, regenerative foods and promoting direct farmer relationships. Food Sovereignty as National Security: The U.S. has become a net importer of food, narrowing crop diversity and risking resilience. Systemic Change Needed: Calls for reduced bureaucracy, innovative housing for farm workers, and banking products to help small farmers acquire land. Upcoming Event: Molly is hosting the Food is Medicine conference (Sept 26–28) featuring workshops, advocacy training, and speakers like Will Harris, focusing on regenerative food and health transformation.

Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria join André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they've built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard, they share what drives their creativity, how they manage pressure, and why team well-being matters as much as the food.Nixta InstagramEdgar Rico Sara Mardanbigi Sponsored by Foods In Season.⁠⁠⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠⁠https://chefspsa.substack.com/⁠⁠Visit Chef's PSA for Books, Free eBooks, and More: ⁠⁠https://chefspsa.com/⁠⁠Shop Chef's PSA Merch to support the podcast: ⁠⁠https://chefspsa.com/

Chef Tristen Epps, who just won Season 22 of Bravo's Top Chef, grew up the son of a single mom who was a JAG, a lawyer with the military. That meant he moved about 16 times before the end of high school—from Guam to the Philippines—and was exposed to a wide range of cuisines from a young age. His travel background, along with family roots in Trinidad, led to a deep appreciation for food and cooking, and also a desire to both celebrate and elevate Afro-Caribbean cuisine. Now, on the tail of his high profile Top Chef win, he's on a path to opening a fine dining restaurant in Houston called Buboy – a tribute to his grandfather's nickname. And his goals for Buboy are ambitious, as he looks to bring Afro-Caribbean cooking in the United States to the Michelin-star level. We'll talk about all that, plus the years he spent working at the Greenbriar in West Virginia, how his step-father's unfortunate passing mid-season affected his time on Top Chef, and how he's embracing his identity as a Southerner and a Houstonian. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah Lee McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textThis is a special double header is brought to you hot from theater to loft. Bask in the greatness of a franchise that we're glad to see propagate through the decades. From Leslie to Liam, and Priscilla to Pam. Chef's kiss.

In today's episode of Backpacker Radio, presented by The Trek, brought to you by Topo Athletic, we're joined by Juliette Kerven, known on trail as Scorpion Queen. Juliette is a Michelin-trained chef, former yacht crew member, full-time nomad, and a thru-hiker of both the PCT and AT, and we caught her during her CDT thru-hike attempt for this conversation.  This is a solo interview led by Chaunce, and it ventures into some uncharted emotional terrain for this podcast as Scorpion Queen openly wrestles with whether or not to continue her hike, and she ultimately comes to a decision during the interview.  We also talk about what it's like hiking in the U.S. as an international hiker (Juliette is from England), hear about her experience working on yachts, and learn how her Michelin-level culinary skills translate to the backcountry. All that and much more. We wrap the show with the most common injuries to AT thru-hikers, small things that make our days better, the triple crown of gingers (fictional characters edition), and the definitive guide to the sluttiest fonts. Topo Athletic: Use code “TREKFALL15” at topoathletic.com. Gossamer Gear: Use code "LT520" for 20% off LT5 Trekking Poles at gossamergear.com.  Shady Rays: Use code “TREK” for 35% off sunglasses at shadyrays.com. Betterment: Learn more at betterment.com/trek. Ka'Chava: Get 10% off at kachava.com/backpacker. [divider] Interview with Juliette “Scorpion Queen” Kerven SQ's Trek Author Page SQ's Instagram Time stamps & Questions 00:04:56 - Reminders: Sign up for the Trek's newsletter, apply to blog for the Trek, and listen to our episodes ad-free on Patreon! 00:10:30 - Introducing SQ 00:12:30 - How did you get your trail name? 00:15:05 - Why did you hate nature as a kid? 00:17:50 - When did you become fully nomadic? 00:21:07 - How did you decide to hike the PCT? 00:23:45 - What's it like to work as a chef? 00:28:15 - What are your go-to dishes to make? 00:30:40 - When did you actually get on the PCT? 00:36:00 - Discussion about visas 00:37:30 - What are your crazy stories from working on super yachts? 00:39:00 - What grew your love for the PCT so much? 00:43:40 - What was your favorite trail town? 00:44:40 - What would you change about doing the PCT as an international hiker? 00:45:45 - What was your bad luck along the PCT? 00:52:30 - What's your perfect shoe? 00:54:05 - How did being on the PCT affect your depression? 00:55:55 - Tell us about tearing your ACL 01:01:16 - Tell us about hiking the AT in 2024 01:03:50 - How did the AT impact your fibromyalgia? 01:06:35 - What was it like to start the AT so early? 01:09:50 - Discussion about SQ's AT injury and bad luck 01:17:40 - We Love Love: Tell us about your AT romance 01:20:20 - What did you feel at the end of the AT? 01:23:20 - What did you do between the AT and CDT? 01:25:00 - What has your journey on the CDT been like so far? 01:47:20 - Why do you think you've decided to quit the CDT? 01:49:30 - Chaunce and SQ discuss quitting the CDT 02:02:25 - Why do you feel like a fraud if you quit? 02:07:00 - What would you do next if you quit? 02:15:50 - What scenario would make you want to keep hiking? 02:20:20 - Could you become less of a purist? 02:23:05 - What if you're afraid to finish the CDT? 02:25:15 - Did you feel pressure to start the CDT too soon? 02:36:45 - Peak Performance Question: What is your top performance-enhancing or backpacking hack? Segments Trek Propaganda: These Are the Most Common Injuries Reported by Appalachian Trail Thru-Hikers (Plus Injury Prevention Tips) by Katie Jackson QOTD:  What's something small that makes your day better? Sick Thing of the Week Triple Crown of Gingers (Round 2: Fictional Characters) Mail Bag 5 Star Review [divider] Check out our sound guy @my_boy_pauly/ and his coffee. Sign up for the Trek's newsletter Leave us a voicemail! Subscribe to this podcast on iTunes (and please leave us a review)!  Find us on Spotify, Stitcher, and Google Play. Support us on Patreon to get bonus content. Advertise on Backpacker Radio Follow The Trek, Chaunce, Badger, and Trail Correspondents on Instagram. Follow Backpacker Radio, The Trek and Chaunce on YouTube. Follow Backpacker Radio on Tik Tok.  Our theme song is Walking Slow by Animal Years. A super big thank you to our Chuck Norris Award winner(s) from Patreon: Alex and Misty with NavigatorsCrafting, Alex Kindle, Andrew, Austen McDaniel, Bill Jensen, Brad & Blair Thirteen Adventures, Bryan Alsop, Carl Houde, Christopher Marshburn, Clever Innuendo, Clint Sitler, Coach from Marion Outdoors, Eric Casper, Erik Hofmann, Ethan Harwell, Gillian Daniels, Greg Knight, Greg Martin, Greg McDaniel may he bring honor to his name, Griffin Haywood, Hailey Buckingham, Matt from Gilbert, AZ, Patrick Cianciolo, Rebecca Brave, Rural Juror, Sawyer Products, SPAM, Timothy Hahn, Tracy ‘Trigger' Fawns A big thank you to our Cinnamon Connection Champions from Patreon: Bells, Benjy Lowry, Bonnie Ackerman, Brett Vandiver, Chris Pyle, David, David Neal, Dcnerdlet, Greg Floravanti “Lumberjack”, Jack Greene, Jeanie, Jeanne Latshaw, Luke Netjes, Merle Watkins, Peter, Quenten Jones, Ruth S, and Spencer Hinson.

Chef and restaurateur Sohui Kim wears many hats—co-owner of two beloved Brooklyn spots, cookbook author, community builder, and mom. At Insa, she serves up Korean BBQ and karaoke with a side of joy. At Gage & Tollner, she honors the storied history of the legendary dining room once graced by the great Edna Lewis (catch Edna's niece, Nina Williams-Mbengue, on Radio Cherry Bombe here, and tune into “Finding Edna Lewis” historian Deb Freeman's episode here). Sohui joined host Kerry Diamond to talk about preserving culinary legacies, balancing creativity with care, and the wisdom she's gained from her journey in food. Whether you're a longtime fan or meeting her for the first time, you'll be inspired by Sohui's heart, humor, and vision.Thank you to The Visa Dining Collection by OpenTable x Visa for their support. Tickets for Jubilee L.A.Join the Summer Tastemaker Tour waitlistSubscribe to Cherry Bombe's print magazineFollow me on InstagramPast episodes and transcriptsPast episodes and transcripts