Podcasts about chefs

Monster truck tire flies off, bounces out of arena and crushes cars in parking lot A dealership took her car; she responded by taking its name Radioactive wasp nest found at site where U.S. once made nuclear bombs Woman put crushed bell peppers in gift bag to try to trigger allergic reaction in former mother-in-law James Craig: Dentist who poisoned wife's protein shakes - and gave fatal dose of cyanide - jailed for life Bat Flies into a Woman's Mouth and Costs Her $20,000 in Medical Bills A Colorado pastor says God told him to launch a crypto venture. He's now accused of pocketing $1.3 million from his followers Chef's food decoration at Chinese pre-school poisons 233 children Hot-headed Florida golfer allegedly snaps and clobbers fellow player over slow pace 16-Year-Old Arrested for Allegedly Making Bomb Threat on Plane. His Mom Claims It Was Really a Crude Joke Arcata Man Pulled Over, Arrested With 400 Pounds of Psilocybin Mushrooms and $370k in Cash, Says Law Enforcement Man Has His Plans For An Evening Or Two Of Passion Ruined When He Gets Caught Stealing Sex Toys From Walmart Unsolicited Golden Showers Off Of Florida Rooftop Bars Are Arrestable Offenses Even If You're An Ad Exec Man refused to climb down from homeowner's roof because he believed drugs were in chimney, police say 25 taken to hospital after turbulence hits Delta flight from SLC to Amsterdam See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This spring, amidst the frenzy of James Beard Foundation Awards weekend in Chicago, chef-proprietors Adam McFarland & Tom Rogers welcomed Andrew to their hit restaurant John's Food & Wine for a LIVE! podcast session before an industry audience. In a tight 42 minutes, the chefs shared their respective backstories, discussed the restaurant's innovative service model and staffing practices, and discussed how they navigate the increasingly common challenge of co-cheffing. They also answer audience questions from colleagues from around the US. Longtime listeners know how much we love a live show and this was a truly special one. Enjoy!Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

We sat down to review Raekwon's latest album and break down what The Chef is cookin this time around. From the bars to the beats to how it stacks up against his legendary catalog, we're diving deep into the sound and vision of this new project. Does Rae still have it? Is this one of his stronger solo efforts? Tap in and hear our thoughts. Drop your take in the comments and let us know how you're feeling about the album. #Raekwon #AlbumReview #HipHopDiscussion #WuTangClan Learn more about your ad choices. Visit megaphone.fm/adchoices

The salient point of this podcast episode centers on Chef Ricardo Castro's unwavering dedication to his craft as he navigates the culinary landscape. Ricardo, a classically trained chef with Puerto Rican roots, exemplifies the spirit of resilience and creativity, as he shares insights into his journey and the innovative techniques that define his approach to baking. In this conversation, we delve into the intricacies of laminated dough, exploring the transformative potential of croissants and cinnamon buns, which he reimagines with exceptional artistry. Ricardo's commitment to quality, devoid of shortcuts, underscores the heart and soul he infuses into every creation at Chef and the Baker, a beloved establishment within the Tampa food scene. Through his narrative, we witness the trials and triumphs that shape not only his professional life but also his personal ethos as a creator and a leader in the culinary world.Takeaways: Chef Ricardo Castro embodies a profound dedication to his craft, emphasizing the importance of hard work and creativity in the culinary arts. In the realm of baking, particularly with laminated dough, Chef Castro showcases innovative techniques that elevate traditional recipes to new heights. The journey of a chef is often fraught with challenges, yet resilience and passion are crucial for overcoming adversity in this demanding industry. Collaboration and mutual respect between Chef Ricardo and his wife, Chef Rosanna, enhance their culinary endeavors and foster a successful partnership. Chef Castro illustrates that exceptional baking requires not only skill but also a deep understanding of the science behind the craft. Through his experiences and struggles, Chef Ricardo Castro exemplifies the commitment necessary to succeed in the competitive world of culinary arts.

Send us a textUniversal Horror Unleashed is opening in mid-August. Sean and Dayna aren't sure if they will be able to handle it. They have all the details! The Brotherly Love Podcast LIVE is coming to The STRAT in August for two shows. Plus, there's a great deal to stay at the hotel right now too. The shows will include a live band, comedy, music and special guests. You can get tickets. Sean chats with Joey, Andrew and Matthew Lawrence at the top of The Strat. It's a fun conversation! Plus, Chef James Trees is getting ready to open High Steaks Vegas at the top of the Rio. This is a great location with an incredible view. He's refreshing the former VooDoo Steak. And, the countdown is on... we are getting closer to the opening of The Wizard of Oz at Sphere.Monsoon damage? Insurance company low-balling you? Call Jonathan Wallner of Galindo Law for a FREE Claim Review at 800-251-1533. 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 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

There is no better, easier summer slam dunk than kebabs on the grill. The Fowl Life's Eat Wild Host Joel Kleefisch and acclaimed culinary master Chef Ellie Lawton take you from field to table with easy, no-fail kebab creations from hors d'oeuvres to dessert. These weekly short-format series will make you the Provider!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump goes on the attack against the chief judge of the DC federal district court.Then, on the rest of the menu, RFK Jr is under investigation after his  'dangerous and unprecedented' purge of the Advisory Committee on Immunization Practices; Pete Hegseth is about to see “Signalgate” enter the group chat once again; and, a Wisconsin man plead guilty to smuggling lab equipment to Russian companies.After the break, we move to the Chef's Table where Trump moved to lift visa restrictions for Argentina in a boost to his right-wing ally; and, former Colombian President Uribe is found guilty in a bribery and witness tampering trial that threatens the strongman's legacy.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

This week on Mise En Place, we're coming to you straight from Plates, the UK's first Michelin-starred, plant-based restaurant. At the helm is executive chef Kirk Haworth, a Great British Menu champion and one of the country's most forward-thinking culinary minds. In this unmissable episode, Kirk dishes on the behind-the-scenes drama of Great British Menu, his award-winning dessert that's still on the menu, and how he creates next-level dishes using only plants — no gluten, no refined sugar, and absolutely no shortcuts.But it's not just about food. Kirk opens up about his harrowing seven-year battle with undiagnosed Lyme disease — a journey that pushed him to the edge, cost him tens of thousands in treatment, and ultimately led him to completely rethink how he cooks, eats, and lives. From moments of total despair to the healing power of a plant-based lifestyle, Kirk shares the deeply personal story that transformed him from fine-dining prodigy to wellness-driven chef-entrepreneur. We also hear about his award winning restaurant Plates a dream destination for food lovers and his incredible innovative creations.Plus, we dig into the madness of Michelin kitchens, life lessons from his legendary dad Nigel Haworth to Phil Howards The Square & The French Laundry, and what it really takes to build a progressive restaurant from pop-up to global acclaim. He names the worst customer he's ever had, the one dish that's on too many menus, and what's next on his mission for two stars. All that, plus a very special ‘Go-To' Hall of Fame induction and Kirk's ultimate foodie weekend. Don't miss this raw, revealing, and deeply inspiring conversation — only on Mise En Place.-------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Chef Heather Barclay from Peacemaker- h3 full 1926 Wed, 30 Jul 2025 21:24:27 +0000 dCEODAhHPWaSW2r6JlNDdNaOfqpcH2PQ comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government Chef Heather Barclay from Peacemaker- h3 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government False https://player.amperwavepodcasting.com?feed-link=htt

Am Morgen des 24. Dezember 2005 entdeckt ein Lkw-Fahrer auf dem Gelände eines Paketdepots in der Eifel die Leiche seines Chefs. Der 54-Jährige, der erst vor Kurzem einen beruflichen und privaten Neuanfang gewagt hatte, wurde brutal erschlagen. Auch die Tageseinnahmen aus dem Firmen-Tresor sind verschwunden. Die Kriminalpolizei Trier sucht im Kleinkriminellen-Milieu und im persönlichen Umfeld des Opfers nach Verdächtigen und überprüft mehr als hundert Personen. Als zwei Angestellte des Depots in den Fokus der Ermittlungen rücken, scheint es, als wäre die Polizei den Tätern ganz nahe. Doch erst neun Jahre später bringt ein entscheidender Anruf Bewegung in den Fall – ausgerechnet durch eine Lüge, die schließlich den Weg zur Wahrheit ebnet. Zu Gast im Tonstudio bei Rudi Cerne und Conny Neumeyer sind der Erste Kriminalhauptkommissar Christian Soulier und Oberstaatsanwalt Dr. Eric Samel. Gemeinsam blicken sie auf einen der aufwendigsten Fälle ihrer beruflichen Laufbahn zurück. *** Moderation: Rudi Cerne, Conny Neumeyer   Gäste & Experten: EKHK Christian Soulier, Kripo Trier; OStA Dr. Eric Samel, Staatsanwaltschaft Trier Autor dieser Folge: Andy Klein Audioproduktion & Technik: Felix Wittmann, Sebastian Muxeneder Produktionsleitung Securitel: Marion Biefeld Produktionsleitung Bumm Film: Melanie Graf, Nina Kuhn Produktionsmanagement ZDF: Julian Best Leitung Digitale Redaktion Securitel: Nicola Haenisch-Korus Produzent Securitel: René Carl  Produzent Bumm Film: Nico Krappweis  Redaktion Securitel: Katharina Jakob, Corinna Prinz Redaktion ZDF: Sonja Roy, Kirsten Zielonka Regie Bumm Film: Alexa Waschkau

DIG's CMO Jessica Serrano reveals how the chef-driven fast-casual chain rebuilt its brand identity, scaled from Manhattan to suburban markets, and leveraged AI for better customer insights. Learn about their hyper-local marketing strategy, loyalty program transformation, and unique chef-operator model that maintains scratch-cooking quality across 33+ locations while expanding beyond urban cores.This episode brought to you by: INFI — Self-ordering made simple.

Die Wiener Bäder sind mehr als nur Orte zum Schwimmen – sie sind soziale Treffpunkte, Kühle-Oasen an Hitzetagen und Teil der Freizeitgestaltung. In dieser Folge redet Hubert Teubenbacher, Chef der Wiener Bäder, mit Saskia Jungnikl-Gossy über den Betrieb hinter den Kulissen: Wie funktionieren Personalplanung, Instandhaltung und Sicherheit in einem System mit über 30 Standorten? Was kostet ein Badetag wirklich – und welche Herausforderungen bringt die Klimakrise für Freibäder?Welches Bad passt wann am besten? Hier findet ihr weitere Infos zu den Wiener Bädern. Und hier gibt es weitere Informationen zu den Schwimmkursen der Stadt Wien.    Wir würden uns sehr freuen, wenn Du "Ganz offen gesagt" auf einem der folgenden Wege unterstützt:Werde Unterstützer:in auf SteadyKaufe ein Premium-Abo auf AppleKaufe Artikel in unserem FanshopSchalte Werbung in unserem PodcastFeedback bitte an redaktion@ganzoffengesagt.at

Our Guest Is Chef Travis Limoge.He Joins Us From Mexico…. Where He Recently Moved To Launch Some New Projects…He's Currently Working On A New Physical Location For His Concept Pirata…In Saladita…Aiming For A 2026 Relaunch….He's The Founder Of Cocina Pirata…A Creative House Of Activism…Which Includes De La Costa, A Non Profit Organization Focused On Building Infrastructure For Local Farms….Vianda, Bridging The Gap Between Local Producers And Community… While Creating A Vibrant Economy….Milpa, Representing A Way Of Life…Working Solely With Products From Local Farmers…And He's The Host Of Cocina Pirata Podcast.We Talk About:✅ Leaning Into Impermanence✅ Allowing The Universe To Lead Our Lives✅ Using Our Collective Purchasing Power To Make A Positive Difference On Our Planet✅ How Slowing Down Can Actually Speed Up The Path To Your Purposehttps://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

Chef Beverly Kim, James Beard Award–winning chef and restaurateur, joins Lisa Dent to detail a who’s who of female Chicago chefs coming together for a culinary and musical experience.

See the Video at www.RGRFootball.com Kansas City Chiefs Jaylon Moore IS the 6th Offensive lineman in 2025. Josh Simmons IS the left Tackle in 2025! Fights & more from Chiefs Training Camp!

Itameshi– It's becoming popular. Have you heard of it? What is it? Famed Chef Bradley Kilgore is making headlines for leading this culinary movement. Linda Gassenheimer talks  with him about it. Jacqueline Coleman speaks with Greg Lambrecht, the founder and inventor of Coravin. Learn how this tool has revolutionized the wine industry with its wine preserving capabilities. 

Today is a momentous day for the pod. Compliments to the Chef is honored to present our interview with the beating heart of Top Chef, the one, the only, the lovely Gail Simmons. This interview gets to the soul of what makes Top Chef the greatest cooking competition to ever do it. You absolutely do not want to miss this interview with the woman who has been there since day one.

The Heidi Glaus Show - 7.29.25 - ABC Guests; Chef Mel; Erik Siemers; and much more by

Chef Tyler Anderson, owner of Millwright's Restaurant in Simsbury talks about his experience on TV in the national BBQ Brawl contest. He is also talking about his plans to open barbecue restaurant here in CT

Jay and Domenic sit down late at night with Chef Michael Guerrieri for a raw, funny, and heartfelt conversation about life in the kitchen. Chef Michael opens up about growing up in a family of bakers, why he chose cooking over baking, and how simplicity and culture shape the food he makes today. They dive into bread traditions from Italy and Portugal, the art of olive oil, and why some old‑school methods still beat trendy shortcuts. It's part storytelling, part culinary masterclass, with Chef Michael sharing his morning rituals, his thoughts on menu simplicity, and how a single great product can define a concept. If you love behind‑the‑scenes chef talk, this one's all flavour and heart.

David Drier, Executive Director of Pedal the Cause; and Chef and Owner of Mai Lee and Nudo House, Qui Tran, join Chris and Amy in-studio. This Friday, local restaurants and retailers will donate a portion of their sales to their efforts at the Siteman Cancer Center for World Without Cancer Day.

Chris and Amy welcome one of the top Chefs in St Louis to the studio to help promote cancer fundraiser; and we vist with Denise Brown who has tips for dealing with aging parents.

He couldn't cook to save his life. Somehow he would burn a ramen noodle every time he tried to cook one. Then he ate 12 grams of magic mushrooms, had a life-altering trip… and somehow unlocked a culinary awakening. In this episode, we dive into a wild and surprisingly inspiring story of how psychedelics turned a kitchen disaster into a self-taught chef. From burning top ramen to cooking a respectable Italian dish like a pro.. this trip changed everything.Whether you're into psychedelic journeys, transformation stories, or just want a laugh, this one's for you.YouTube►https://www.youtube.com/c/TRiPPNInstagram► instagram.com/imtrippin2hardTiktok► https://www.tiktok.com/@imtrippin2hard?_t=ZT-8yT1f2CO2FD&_r=1Spotify►https://open.spotify.com/show/5i24lc5DEMbxR6SwVzLn3F?si=Xvm9nA3FTMmTlknsDAupZQEmail► imtrippin2hard@gmail.comTrip Report► https://www.reddit.com/r/shrooms/comments/1kkz3u9/husband_did_a_large_dose_of_shrooms_became/  This video is for educational and entertainment purposes only. Always research, practice harm reduction and follow your local laws.© TRiPP!NSend me a message! Support the show

The Wu-Tang Clan played it's final shows in NYC at Madison Square Garden and Big Jay & Co. were there for the spectacle. In a primarily white audience, Jay was in all his hip hop glory while Bobby tried to navigate his elderly fears. Jay gives a full account of the highlights of the historical show. The DJ from the opening act ventured over to their section and sat with the Bonfire gang when his set was over. | Bobby recalls when Dane Cook said that comic Steve Byrne stole his essence and possibly his Maroon 5 style of dress. | Bob got pulled over for a warrant from a crime he committed 30 years ago involving lustful actions at lover's lane. Find out why Christine yells that Bobby deserved to get fat! *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ to listen to new episodes of The Bonfire ad-free and a whole week early.  Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

For the first time, we welcome a bartender to the pod: Maria Rodriguez of Cantina Rosa in Chicago, Illinois. The bar is part of friend of the pod Erick Williams' restaurant group, and is focused on Mexican spirits, especially agave-based ones such as mezcal and tequila. In this conversation, recorded on site at Cantina Rosa, Maria shares her path to her career and she and Andrew observe the similarities between a chef's journey and that of a bartender. They also discuss the essential components of a great cocktail and great beverage programs.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

durée : 00:48:44 - Affaires sensibles - par : Fabrice Drouelle, Franck COGNARD - Aujourd'hui dans Affaires sensibles, Le Parrain de Francis Ford Coppola. - réalisé par : David Leprince Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Step into Episode 172 of ‘On the Delo' as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped', Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

Police say four people were shot and killed, including a New York City police officer, inside a Midtown Manhattan office building on Monday. Police identified the gunman as Shane Tamura, 27. The motive is still under investigation. New York City Mayor Eric Adams joins "CBS Mornings" after a gunman opened fire in a Manhattan office tower, killing four people including Officer Didarul Islam, a husband and father of two. University of Colorado head football coach Deion Sanders revealed he was diagnosed with bladder cancer, but his doctors say the 57-year-old is now cancer free. Sanders is sharing his cancer journey and important message to others.CBS News medical contributor Dr. Celine Gounder breaks down bladder cancer symptoms and treatment after Deion Sanders recently opened up about his personal cancer battle. Dr. Sue Varma joins "CBS Mornings" to explore the balance between healthy optimism and the harmful effects of emotional avoidance. In February, A.V. Ter won a music competition playing her piano. Just the week before, her mother and younger sister were among the 67 people killed in the plane crash outside of Washington, D.C. She's showing how finding the keys to her healing were right at her fingertips. Gabe Bertaccini joins "CBS Mornings" to talk about mentoring performers with no kitchen skills on Worst Cooks in America: Talented and Terrible, and honoring co-host Anne Burrell's legacy. First on "CBS Mornings," Paul Wesley talks about stepping into the legendary role of James T. Kirk, the legacy of William Shatner, and this week's alternate-reality episode on "Star Trek: Strange New Worlds." To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Today on Flavors Unknown, I sit down with Michelle Wallace — a trailblazing chef and pitmaster who has redefined what it means to cook with fire and soul in the world of Texas barbecue. From her roots in St. Louis to her rise in Houston's culinary scene, Michelle has crafted a fearless voice in a male-dominated space, fusing traditional barbecue with bold multicultural influences drawn from African, Asian, and Indian cuisines. We talk about her journey to the pit, her innovative flavor philosophy, her time on Top Chef, and the legacy she's building—one smoky, soulful bite at a time. What you'll learn from Chef Michelle Wallace 2:30 – The moment Michelle Wallace's father sparked her love for barbecue 3:08 – Why working at Gatlin's BBQ felt like a “full-circle” milestone 3:20 – Mentors who shaped Michelle Wallace culinary path, including Leah Chase and Rodney Scott 4:34 – How Houston's cultural mosaic influences her approach to barbecue 6:11 – Her belief that women bring unique patience and detail to the pit 6:55 – The pioneering female pitmasters whose stories inspire her 8:00 – The one signature dish that defines her cooking style 9:28 – Her preferred wood for smoking—and why it matters 11:16 – How Michelle Wallace reverse-engineers flavor starting from the final plate 11:42 – A funny moment of self-doubt when she got hired 12:57 – How her athletic mindset fuels her “go big or go home” kitchen mentality 13:12 – The challenges barbecue kitchens face around toxic culture 14:30 – Real talk: Her advice for young women entering the culinary world 15:47 – Examples of her delicious cultural fusion dishes 17:55 – Her flexible “here's what I've got for today” menu approach 19:16 – Why local farmers' markets are her creative playground 20:04 – The value of building real relationships with growers 20:32 – How she balances crowd-pleasers with seasonal availability 23:22 – The mental strain of competing on Top Chef without outside contact 24:33 – Why the fine dining challenge pushed her hardest 26:20 – Michelle Wallace's favorite food stops on a Houston culinary tour 28:00 – Her ultimate barbecue plate, revealed 28:34 – What makes her mac and cheese a showstopper 29:01 – A barbecue indulgence you need to try 29:12 – How she finds the perfect balance in her sauces 29:33 – Her go-to guilty pleasures, from drive-thru to gourmet 30:46 – Who she dreams of collaborating with 31:47 – A powerful life lesson she carries from her father A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to other episodes with chefs in Houston Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chef from Houston. Conversation with Chef Aaron Bludorn Conversation with Chef Chris Shepherd Chef Drake Leonards – Eunice Baker Matthieu Cabon – Magnol French Baking Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon

This week, Donna and Orlando spoke about everything from fresh collard greens, vital city statistics, to innovative educational partnerships all of which celebrate Detroit's cultural legacy and future potential.They began with a brand-new segment, "Detroit by the Numbers" featuring Alex B Hill of Detroitography who breaks down surprising statistics shaping our city. These numbers tell a powerful story about civic participation, energy infrastructure, and housing vulnerability that affects every resident.Next, they welcomed Chef Keisha, crowned champion at Detroit is Different's 2025 Collard Green Cook-Off. Her Alabama-inspired greens earned a perfect score from the judges. More than just a culinary triumph, her story celebrates the cultural preservation work happening through food traditions that bring Detroiters together.Finally, they explored a groundbreaking educational partnership as Robin Kinnie of Audio Engineers of Detroit discussed their recent collaboration with Ferris State University. This alliance creates a clear pathway for Detroiters to transform technical training into university credits toward a bachelor's degree. From voter statistics to soul food traditions to educational innovation, this episode showcases the people working to preserve Detroit's cultural legacy while creating new opportunities for its future. Support the showFollow us on Instagram, Facebook and Twitter.

Dorothy was the eldest of two children. Her younger brother was well taken care of and able to continue on to higher education, mainly because he was male and in that era, women didn't really pursue higher education because culturally, that wasn't the norm.  Women's place was in the home and raising the children.One of the many things that my guest admired about her mother was that she opened up her own Children's Clothing store. Gertrude loved seeing her mom running a business that she was truly good at and enjoyed. Gertrude loved seeing a different side of her mother's personality, outside the home vs inside the home.Unfortunately, the store only lasted so long because of Gertrude's father's wishes. Yes, he was supportive but only up to a certain point. He also gave Dorothy an ultimatum and Dorothy agreed and made some very difficult choices that very same day and never broke her promise.  The couple did not have a particularly close relationship. Gertrude's dad worked and provided for the family and the two remained married for 27 years.You will hear Gertrude share stories of the secrets her mother kept her entire life. Gertrude is so impressed and bewildered by her mother's ability to keep all of these compelling stories to herself and still be a mother, raise her children, run her own  business and then continue on with another career working as an office secretary for the railroad in Detroit. One of the many wonderful philosophies my guest believes in is that she believes that she chose her mother for "my soul's development."  In other words, she continues, "my soul had reasoning and she was the perfect mother for me. We are together for a reason, admits Dr. Lyons.Gertrude also shares stories of the process of writing her book as well as being brave when coming to choosing the title of her book, etc.About The BookIn Rewrite the Mother Code, Dr. Gertrude Lyons challenges the limiting beliefs and expands the concepts around what it is to be a mother. Through the pages of this book, Lyons blurs the lines that pigeonhole women into limited roles that ultimately disempower them. Rather than operating within a narrow conception of what mothering is, she invites readers to open themselves up to what is possible and see the truth: that all women mother, and that mother energy is accessible to all of us-including men. Rewrite the Mother Code is a celebration of motherhood, bringing spirituality and community back into the experience and empowering women to be what they truly are, the ultimate creators.What it would be like if it was a commonly held tradition for the wise women in our Western culture to support women through the mothering process? What if children were raised by the community and not the isolated responsibility of one or two caregivers? What if all women were united as mothers and gave their full support to each other's mothering choices? Rewrite the Mother Code not only envisions this world of conscious conception, pregnancy, and motherhood, but it also takes the reader into a movement that fulfills the ideals of a matriarchal-led mothering experience.These ideals can open the doors for women to not only take part in the abundance of the world, but also make sure everyone else experiences it. Rewrite the Mother Code explores a world in which mothers feel valued and intrinsically aware that fostering their well-being is the keystone for conscious and harmonious living on earth—a world where there are enough resources for everyone, all life is valued, and decisions are made with everyone's best interests in mind, not just a few. It's a world where mothers are revered for their abilities to create (even ones without their own children, who journey through motherhood in many creative ways), a place where we can tap into our intuition and truly follow it.Rewrite the Mother Code blurs the lines that pigeonhole women into limited roles that ultimately disempower them. Rather than operating with a narrow conception of what mothering is, it invites you to open yourself up to what is possible when you realize that all women mother, and that mother energy is accessible to all of us—including men.In Rewrite the Mother Code, Dr. Gertrude Lyons shares her vast expertise, using her doctoral degree in education, combined with her degrees in psychology, transformational leadership, and her two decades as a coach for families, couples, and individuals. She has traveled the world and had spiritual experiences across the globe, which she brings into her work and writing.Each chapter of Rewrite the Mother Code has thoughtfully tailored reflections, meditations, and rituals to help women get in touch with their innate mother wisdom and strength. This book is a ceremony and celebration of all forms of motherhood, one that collectively births a new revolution of empowered and embodied living.SOCIAL MEDIA LINKSInstagram:LINKEDIN:Gertrude Lyons, MA, EdD, PCCView Gertrude Lyons, MA, EdD, PCC's profileYOUTUBE:https://www.youtube.com/@rewritethemothercodeWEBSITE:DrGertrudeLyons.comGENERAL TOPIC:              Reshaping Mom Myths and Reparenting OurselvesFREE RESOURCE:            Sign up for her mailing list and Order her book  "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".Check out our website for more background information: https://www.jackietantillo.com/Or more demos of what's to come at https://soundcloud.com/jackie-tantilloLink to website and show notes: https://shltmm.simplecast.com/Or Find SHLTMM Website here: https://shltmm.simplecast.com/Listen wherever you find podcasts: https://www.facebook.com/ShouldHaveListenedToMyMotherhttps://www.facebook.com/jackietantilloInstagram:https://www.instagram.com/shouldhavelistenedtomymother/https://www.instagram.com/jackietantillo7/LinkedIn:https://www.linkedin.com/in/jackie-tantillo/YOUTUBE: https://www.youtube.com/@ShouldHaveListenedToMyMother

Chef Barry Dakake, Marco Cicione, and Yassine Lyoubi are co-owners of Barry's Downtown Prime in Las Vegas. As founders of Make It Happen Hospitality, they've built a steakhouse known for standout food, consistency, and local pride. This trio has made the restaurant a Downtown destination. Listen now to learn how friendship became a business, how they built media buzz without a budget, and how they make locals feel like VIPs. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

Episode 28 for the week of July 28th, 2025 ... and Matt Peto joins us while Jason is away and this is what is going on in our Disney World...Last Week In Disney:- In a surprising announcement, Disney shared that the Magic of Disney Animation will take over the current Animation Academy, including the Star Wars Launch Bay. We discuss the changes and if we feel this rounds out the park. Source: Disney Parks Blog- Starting September 5th Chefs de France will offer a Parisian style brunch on Fridays and Saturdays during the Food and Wine Festival. Is this a one off or the first of more festival offerings? Source: WDWMagic- Touring Plans has updated their crowd calendars based on 2025 proving to consistently have lower attraction waits than expected. Source: Touring Plans Starts @2:37 ...Trip Report: Matt's Family Trip to Disneyland:- Matt recently took his family on their first trip to Disneyland - we discuss the background to this trip, what his goals and objectives were, what surprised him, and what he would do differently if he had it to do over again.- We will also get some "top 5" lists from Matt including his favorite food items from the tripStarts @33:29 ...* Reminder to like, subscribe, rate, and review the DBC Pod wherever you get your podcast *NEW! Landing Page for all things DBC Pod: magictravelonmain.com Send us an e-mail! .... thedbcpodcast@gmail.comFollow us on social media:- LinkTree: https://linktr.ee/thedbcpod - Bluesky: @thedbcpod.bsky.social- Instagram: https://www.instagram.com/TheDBCPod/- Twitter: https://twitter.com/TheDBCPod- Facebook: https://www.facebook.com/TheDBCPod- YouTube Channel: https://www.youtube.com/thedbcpod- Discord Server: https://discord.com/invite/cJ8Vxf4BmQNote: This podcast is not affiliated with any message boards, blogs, news sites, or other podcasts

LOUNGE LIZARDS PRESENTED BY FABRICA5 - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.Recorded at Ten86 Lounge in Hawthorne, New Jersey, the lizards pair Romeo y Julieta Churchills with Billecart-Salmon Champagne Le Rosé. The guys celebrate Bam's and Ricky's birthdays, they share a powerful email from an Australian Lizard and they hold themselves accountable for ignoring tonight's marca.PLUS: Garçon Joins for Bam's and Chef's Birthday, RyJ History, How Rosé Champagne Is Different & Are the Lizards Hypocrites on Cuba?Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!cuban cigar box codes archive: loungelizardspod.com/codesinstagram: @loungelizardspodGizmo HQ: LizardGizmo.com

In this episode of The Biggest Table, my guest is Dr. Jeremy Everett, founder and executive director of the Baylor Collaborative on Hunger and Poverty. We explore Dr. Everett's calling towards eradicating hunger, his work with various organizations, and his personal experiences that shaped his career. The discussion includes Dr. Everett's efforts in creating initiatives like the Hunger-Free Communities model and Meals To You program, which have significantly impacted food insecurity in rural America. We also touch on the significance of solidarity, the intersection of political and spiritual issues in hunger, and strategies for effective community collaboration. Dr. Everett emphasizes the role of various sectors working together and the importance of relationships and policy advocacy in their ongoing efforts to end hunger.Dr. Jeremy Everett is the founder and executive director of the Baylor Collaborative on Hunger and Poverty. With nearly 100 staff, interns, and researchers, the Baylor Collaborative team has assisted community-based, state-based, and national efforts to increase hundreds of millions of additional meals through innovative, researched-based interventions. In Dr. Everett's tenure with the Collaborative, he has raised more than 300 million dollars to support faculty research, public service, and policy analysis. Dr. Everett earned a bachelor's degree from Samford University, a Master of Divinity from Truett Seminary at Baylor University, and his Doctor of Ministry from Duke Divinity School at Duke University and was appointed by U.S. Congress in 2014 to serve on the National Commission on Hunger. He is the author of I Was Hungry: Cultivating Common Ground to End an American Crisis (Brazos Press, 2019), a contributing author to several other books including the recently published book What Justice Looks Like (Baylor Press, 2023). Jeremy is married to Amy Miley Everett. They have three sons: Lucas, Sam, and Wyatt.Learn more about Baylor's work to end hunger: Baylor Collaborative on Hunger and PovertyThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

We speak with Rio-born Alessandra Montagne, the star Brazilian chef behind Paris restaurants Nosso and Tempero. See omnystudio.com/listener for privacy information.

Cancel your unwanted subscriptions today at https://www.RocketMoney.com/DWKT  Over 2 Million Butts Love TUSHY. Get 10% off TUSHY with the code DWKT at https://hellotushy.com/DWKT Be one of the first 1000 people to use the code DWKT100 to sign up at https://functionhealth.com/DWKT and get $100 off!!  In today's episode, the girlies dive into the recent drama after a micro-influencer food reviewer showed up for a scheduled collab at a new restaurant, only for the chef to treat her horribly and tell her she wasn't big enough to be covering their restaurant. Spoiler alert: she was big enough to go viral and have tens of millions of people side with her. Then we move onto a weird and messy situation after a woman posted a TikTok requesting people's help in finding her 'childhood crush' based on an old photo of them together as children. Turns out her crush is now married and needless to say, things escalated very quickly. For even more content, join the Other Girlies over at https://patreon.com/doweknowthem We hope you enjoyed this episode! Please let us know on Twitter or Instagram if you have any topic suggestions for a future episode! (@lily_marston & @jessismiles__) We Love the Internets:  https://www.tiktok.com/t/ZT6hQbTxC/ https://www.instagram.com/p/DMgXbQ0yWqW/ https://www.instagram.com/bundleofbullies/reel/DMfko1fIaLL/ 00:00 - Introduction 05:39 - Micro Influencer vs Chef 41:55 - Search for Camp Crush 01:16:28 - We Love the Internet PS. The girlies have officially entered their short form content era!  Follow our official accounts: https://instagram.com/doweknowthempodcast & https://tiktok.com/@doweknowthempodcast Business Inquiries: doweknowthempodcast@gmail.com

Miche Fox is renowned for her unique approach to culinary arts, blending seasonal and botanical ingredients with her hunter/gatherer roots to create dishes that sustain both body and planet. Most Recently, Her culinary journey includes humanitarian work in Eastern Ukraine, where she provided essential comfort and nourishment to Internally displaced citizens. With over 15 years of experience managing high-profile events and large-scale operations, Miche is a champion of diversity and inclusion and brings a dynamic blend of culinary expertise, event management, and a passion for disaster relief. Her ability to deliver on complex logistics, ensure seamless coordination, and compassion has defined her career in the culinary world.#chefs #travel #freedom #humanitarian #suciotalk

Debra Erickson lost her vision — but definitely not her drive. What started as a side hustle has blossomed into a full-time mission: The Blind Kitchen - a thriving business that sells adaptive kitchen tools and teaches blind and vision-impaired people how to cook safely, confidently, and independently. Debra shares the inspiring journey of how she transitioned from student to teacher to entrepreneur, and how she built a business with impact, despite the obstacles. From attending a regular culinary school as a blind student, to sourcing and testing dozens of tools, to launching an accessible e-commerce site, Debra has done what many only dream of. But this isn't just a story of perseverance, it's packed with insights for anyone building a business. You'll learn: Tips for juggling a side hustle alongside full-time work Why delegating and building a team can unlock growth How to market to a niche audience and build trust And how to stay motivated on the hard days If you're in the early stages of your side hustle or wondering if you have what it takes, this episode will leave you thinking: if she can do it, I can too. Do you like what you're hearing? Consider giving it a caffeinated thumbs up. We'd really appreciate it! Need a little (and sometimes big) push to start and stay focused to grow your side hustle? Dive into my online Masterclass: How To Turn Your Thoughts Into Wanted Things. Be sure to grab a copy of my 28-page guide, called, Smart Start: From Idea to It's Live in 7 Steps. It walks you through the core things to focus on, including a checklist of 8 essentials you need to launch. It's free for now at Side Hustle Hero but not forever. For the full show notes head on over to the home of Side Hustle Hero. https://www.sidehustlehero.com/158 Connect with Debra: The Blind Kitchen Website Instagram Facebook Connect with Joan: Instagram Facebook About Joan Be on the show! Tell us about your side hustle success story!        

Isaiah, Chef, and Dan dive into the latest Flyers news, breaking down Lehigh Valley Phantom staff changes, Porter Martone's NCAA commitment, Matvei Michkov's recent comments and how they reflect on Rick Tocchet's system changes, World Junior Summer Showcase updates, and speculation on Carter Hart's future in the NHL. Catch the Puckcast's YouTube livestream debut, alongside streams on X and Facebook, for an engaging Flyers recap! Like, subscribe and join the conversation. #NHL #Flyers   Follow the show on social media X and Bluesky: @oandbpuck GETTR: @oandbpuckcast YouTube: https://youtube.com/@obpuckcast4794?si=hNETQYvbte8vPvG8   Subscribe to our show on Apple, Spotify, iHeart, Tune In, Deezer, Amazon Audible+ (5 star ratings on Apple are always appreciated

On episode 106 of District Gooner Pod (DGP), Stephen and KP are back behind the mic discussing everything Arsenal. We recap Arsenal's July 2025 summer transfer window activity, recent announcements, and some wild hot takes. Thanks for spending time with us!→ District Gooner Pod (buzzsprout.com)→ District Gooner Pod on Apple Podcasts→ District Gooner Pod | Podcast on Spotify→ District Gooner - YouTubeRate or leave a review ⭐️⭐️⭐️⭐️⭐️COYG#arsenal #premierleague #championsleague

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's lawsuit against the Wall Street Journal and Rupert Murdoch is blowing up in his face.Then, on the rest of the menu, Ratcliffe's CIA dumped the 'best officer of his generation' over a 'nightmare' warning about Trump; the Trump Justice Department has been forced to drop scores of cases against protesters in Los Angeles because of false claims made by federal immigration agents; and, MAGA states have “kicked a hornet's nest” by repealing voter-approved laws.After the break, we move to the Chef's Table where Poland has detained thirty-two people for coordinating with Russia to engage in acts of sabotage; and, the EU admits it doesn't have the power to guarantee the $600 Billion Dollar promise to Trump, only hours after he brayed about it.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!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” -- Ernest Hemingway "A Moveable Feast"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

From Summer Soirées to Back-to-School Bites, Celebrity Chef and Entertainer George Duran Serves up Seasonal Inspo for Families Interviews Available via Satellite and Video Conferencing on Friday, July 18th  from 7AM – 1PM ET Summer's in full swing, and that means it's time for backyard BBQs, casual get-togethers, and planning for the busy back-to-school season ahead. In interviews on July 18th, celebrity chef and entertainer George Duran will dish out tasty tips to elevate your  summer celebrations and fun and flavorful snacks tthat make the transition back to routine a breeze.  About George Duran George Duran is a multi-lingual chef, comedian, and host. Author of Take This Dish and Twist It, known for his Food Network show Ham on the Street and host of TLC's The Ultimate Cake Off!. He's appeared as guests on Live with Kelly, NBC's Today Show, CBS Mornings, The Wendy Williams Show, Harry and many others. He is currently a culinary contributor for ABC's Good Morning America and Fox and Friends. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Send us a textEp 640: Hunted at Work for a Quickie with the Chef written and narrated by podcast host Ruan Willow. Dana, now single after a dull unsexy marriage, was working at an old folks home to make money for herself and her kids. She had started offering side jobs of taboo acts for the residents to earn extra money to help pay her way through nursing school. The Chef of the home, Cyrus, had found this out and wanted in on the action, but promised to pay her in pleasure instead. They'd fallen into a sexy game of hunter and prey, which they enacted on their work breaks, and found hidden places around the building to have sex. Having almost got caught, they were swift and smart about their sneaky rendezvous. Dana, who gets very turned on by Cyrus's filthy dirty talk, gets a surprise from him that leaves her excited for more of the sexy middle-aged chef.Enjoy this spicy erotic fiction story! Erotic storytelling to enjoy, grab your pleasure in what entertains you, it's your birthright to experience pleasure!Read this story on Theo Reads: https://www.theoreads.com/story/942fd676-7525-49ba-a3d8-9a5b81d6a5ad/viewDark erotic thriller suspense romance Beach House Views chapter 9 (read chapter 1 for FREE): https://www.theoreads.com/story/cf61c1a0-09b0-4e78-86e7-d39bd5140a44/viewSupport the showExclusives: https://www.buzzsprout.com/1599808/subscribeRuan's newsletters: https://subscribepage.io/ruanwillowhttps://linktr.ee/RuanWillow https://payhip.com/RuanWillowBooks Affiliates BeeDee dating app https://beedee.app/?r=ohfuckyeahThe Fantasy Box https://thefantasybox.sjv.io/c/6250602/2141126/26423

Chefs have their own language Welcome to the GrinCast, your guide to the world of gaming. This episode Ace hosted while Jakman, Erin and Gorz played One-armed cook. We played One-armed cook on a livestream Remember, if you want to chat to us, just leave a comment on the GameGrin site, or chat to us on Twitter at @GameGrin. If you fancy us on the go, you can subscribe to the podcast on Amazon Music, Spotify, and Apple Podcasts! Don't forget to check out our Twitch channel and our YouTube channel for more great GameGrin content.

Jackie Carnesi has reinvigorated Brooklyn's Kellogg's Diner, a 24-hour destination diner (if there is such a thing) that serves traditional diner food alongside killer Tex-Mex, culled from Jackie's memories of her Texas childhood. In this conversation, recorded on-site at the diner, she recounts her slow discovery of the pro kitchen, initially reluctant migration to NYC, and early jobs working with chefs like Chris Cipollone and Alex Stupak. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Welcome back to another episode of Crawfordsville Connection! This week we are joined by Ashley Menard, Executive Director for the Montgomery County Free Clinic. Ashley shares the mission and importance of the clinic and the work they do for our community. Listen to learn more about the clinic's services and the Dining with the Chefs annual fundraiser. Dining with the Chefs is a fun night of community, fine-dining, and supporting a great cause. Learn more about the Montgomery County Free Clinic or sign up for clinic services here: www.mcfreeclinic.org  Reach out directly to Ashley Menard at ashley.menard@mcfreeclinic.org  Yodel Community Calendar & News Feed: https://events.yodel.today/crawfordsville  To ask any questions about this podcast or to submit topic ideas, please email Sarah Sommer at ssommer@crawfordsville-in.gov

On a sunny Friday afternoon in Winchester, Virginia, the aroma of freshly prepared meals and the sound of laughter fill the air at The Chef's Corner. This “gourmet to go” business, run by the dynamic duo Bonnie and Chef Phil Anderson, has become a local favorite for those seeking delicious, home-cooked meals with a side of community spirit. In a recent conversation with Valley Today host Janet Michael, Bonnie and Phil shared the story of their culinary journey—a tale that began with a market stall and a batch of their now-famous “My Buddy's Nuts.” From humble beginnings selling at festivals and local events, the Andersons have built a business that thrives on creativity, adaptability, and genuine connection with their customers. The Chef's Corner offers a rotating menu of fresh, ready-to-heat entrees, soups, and salads, available for pickup or delivery every Friday. Bonnie, the mastermind behind the ever-changing menu, delights in crafting new dishes each week, while Phil brings decades of culinary expertise and a passion for scratch-made food. Their playful banter and willingness to embrace the unexpected—like catering a potato bar for a seance or inventing spicy “Numb Nuts” after a traffic incident—make every interaction memorable. The pandemic brought new challenges, but also new opportunities. The Andersons pivoted to a pre-order and curbside pickup model, ensuring their loyal customers could still enjoy gourmet meals safely. Their commitment to service extends beyond the kitchen, with Phil personally delivering meals to shut-ins and those unable to leave home. At The Chef's Corner, every customer is treated like a friend. Whether you're a regular or a first-time visitor, Bonnie and Phil's warmth, humor, and dedication to quality shine through in every bite. As Janet Michael discovered, it's not just about the food—it's about the stories, the laughter, and the sense of belonging that make The Chef's Corner a true community gem. To see their weekly menu, visit their website: https://www.thechefscorner.net/ and follow them on Facebook.

Weekly outlook and Matt covers the light news.  Send us a textTwitter/X Handles:Dizhappenings: https://twitter.com/dizhappeningsShaun: https://twitter.com/rankingthemouseMatt: https://twitter.com/mattpetoBefore/After Watch Music in Dizhappenings copyrighted by Audio Jungle

It's almost Chef's week in Arizona! We talked to Scottsdale Chef Gio about the in's and out's of being a restaurateur in the Valley.