Podcasts about cheffing

On today's podcast I chatted with former journalist and radio producer, Christine Tobin, a new senior member of the Fuzion communications team. Christine has a big story, from cheffing to 20 years of journalism, from Ireland to New Zealand and back, with lots of diverse experience gained along the way. Among other things she chatted about the huge role of parents, the changing media landscape, roller skating and why we should not “shrink to fit” Enjoy the show!   Podcast Production by Greg Canty Greg's blog Greg on Twitter  Greg on LinkedIn Email Greg with feedback or suggested guests: greg@fuzion.ie  

When resilience meets the culinary arts, magic happens in the kitchen and beyond. That's exactly the case with our incredible guest Olivia Wade, whose story of triumph is as rich and complex as her flavors. Together, we reminisce about the zest and harmony that comes from a synergistic kitchen team, reflecting on the unforgettable experiences we've crafted for diners. Olivia opens up about her early leadership roles and the grueling health battles that came her way. With a spirit that refuses to be dampened, she shares how she fought through intense treatments and alternative therapies, turning her trials into a testament of unyielding strength.Shifting gears to my own journey, I've discovered that sometimes the path to healing others starts with healing oneself. The transition from a café manager to a Reiki practitioner from the comfort of my living room during the pandemic was unexpected, but it became a beacon of hope for many. My evolution didn't stop there; I stepped into the realm of clinical sexology and somatic work, embracing the profound impact of body awareness in healing. The stories I've collected are a mosaic of personal growth and the restorative power of creating safe spaces for the deepest parts of ourselves.As we wrap up the conversation, we explore how self-care isn't just a buzzword—it's a cornerstone for those in leadership and hospitality. Sharing insights into the life-altering impact of Reiki and energy work, we discuss finding balance and the attraction of a positive mindset. The serendipitous partnership with my mother, which blossomed into a thriving business, serves as a beacon of hope and possibility during the most uncertain times. We cap off the episode by contemplating the flow state that comes with being fully present, whether in the rush of a busy kitchen or the quiet moments of life. Join us for a heartwarming episode that's equal parts inspiration and practical wisdom, served with a side of genuine soul.Thank you Olivia!!https://www.olivia-wade.com/Thank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Studio Recording & Editing Support:Intro/Outro Creatorhttps://www.jacksonwhalan.com/Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

Join us as we delve into the culinary journey of Chef Filip Turczyn, a skilled private chef and the owner of Flip Flop Foods. He shares insights into his transition from a cook to a private chef, drawing comparisons between restaurant work and private services. Chef Filip champions sustainable farming practices and the art of storytelling in cuisine, emphasizing the importance of top-quality ingredients and the creation of healthy, seasonal dishes. Our conversation also touches upon the impact of the pandemic and Chef Filip's fervent dedication to foraging and the rich traditions of Slavic cuisine, all of which contribute to his continuous pursuit of culinary innovation. Explore with us as we uncover Chef Filip's expertise and unwavering dedication to promoting sustainable cooking practices and the diverse flavors of Eastern European cuisine.Listen to this brand new episode of The Private Chef Podcast on:Apple https://podcasts.apple.com/us/podcast/the-private-chef-podcast-serving-the-1/id1648363134Spotify https://open.spotify.com/episode/5PcFvuAGSmwPGruLn8PTSNYoutube  https://youtu.be/CqgbzOIQLHcLet's Connect!LinkedIn  https://www.linkedin.com/in/hannes-hennche/Instagram  https://www.instagram.com/hanneshennche/Youtube  https://www.youtube.com/@hanneshenncheConnect with Chef Filip TurczynLinkedIn  https://www.linkedin.com/in/filip-turczyn/Instagram  https://www.instagram.com/flipflopfoods/?hl=enTime Stamps00:01:37 - Balancing Family Life as a Traveling Chef00:02:46 - Industry Shifts and Accommodating Family in Private Chef Roles00:03:23 - Impact of the Pandemic on the Chef Industry00:05:25 - The Art of Saying "No" and Setting Boundaries with Clients00:11:27 - Comparing Private Chef and Restaurant Work00:16:06 - The Importance of Mood in the Kitchen00:18:27 - The Significance of Quality Ingredients and Soil Health00:24:35 - The Farmer's Role in Quality Food Production00:27:34 - Chef Philippe's Approach to Seasonal and Local Ingredients00:30:47 - The Challenge of Choosing Healthy Food Options00:33:10 - The Value of Storytelling in Culinary Experiences00:34:09 - The Role of the Chef in Supporting Sustainable Agriculture00:37:25 - The Evolution of Chef Skills and Seasonal Cooking00:38:12 - Foraging as a Unique Skill in Private Chef Services00:43:54 - Pushing Culinary Boundaries with Eastern European CuisineQuote"It is very sad that cooking and eating healthy food these days have become a luxury.""You can pick your clients, which is a beautiful thing that you don't have the comfort of doing when you're working in a restaurant or a hotel.""It's almost like the love is right there on the plate.""Hotels teach you how to push yourself to the limit.""Being a private chef, so much of it is storytelling. You know, it's like you want people to fall in love with the story as much as with the food because it's what will carry you through your career."#theprivatechefpodcast #privatechef #chef #privateservice #easterneuropeancuisine #slaviccuisine #cooking #culinaryjourney #flipflopfoods #foraging #oundaries #podcast #newepisode 

In October 2023, Max Natmessnig and Marco Prins returned to Chef's Table at Brooklyn Fare, where they once were cooks, as co-chefs of the celebrated tasting-menu restaurant. Four months into their tenure, they sat down with Andrew to share their individual and joint stories, describe their collaborative creative process, and explain their their attraction to New York City. 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!

This episode is brought to you by FultonFishMarket.Com, the most trusted name in seafood.  Visit the official website, www.fultonfishmarket.com and explore their incredible selection of seafood and let your clients experience quality that has captivated palates for generations. Use code PRIVATECHEF at checkout to get 15% off your first order.In this brand new episode, Chef Erik Nunley,  the number one private chef in the Gulf Coast, with a background in French, Louisiana, and Southern cuisine, shares his culinary journey and the influence of his family's cooking traditions. He further explores the significance of establishing boundaries and nurturing relationships,  the distinct challenges and rewards inherent in the role of a private chef. Chef Erik additionally underscores the complexities involved in handling athletes and their entourages, where the presence of numerous voices and conflicting opinions can pose considerable challenges. Tune in to discover insights on achieving a balanced work-life dynamic and gaining autonomy over your career trajectory.Listen to this brand new episode of The Private Chef Podcast on:Apple - https://podcasts.apple.com/us/podcast/the-realities-of-private-cheffing-with-gulf-coasts/id1648363134?i=1000641023211Spotify - https://open.spotify.com/episode/3c6N5a2RSP0vCk6EGtX2mWYoutube - https://www.youtube.com/watch?v=tnAGz2DI4MA&t=5sConnect with Check Erik NunleyLinkedIn - https://www.linkedin.com/in/erik-nunley-4aa38560/Website - https://www.chefsterik.com/Facebook - https://www.facebook.com/chefsterikInstagram - https://www.instagram.com/chefsterikTiktok - https://www.tiktok.com/404?fromUrl=/chefsterikTime Stamps[00:03:00]  The influence of family on chef Eric's love for food[00:06:16] The demands of private cooking[00:09:55] Being adaptable in the industry[00:10:00] Benefits and challenges of private chef work[00:14:06] Pre-planning for vacation services[00:19:06] Soft skills in private sector[00:20:13] The importance of communication and boundaries[00:26:33] Traveling and organizing daily life[00:30:00] Navigating different types of clients[00:40:00] The importance of intuition and setting expectations[00:50:27] Avoiding bad situationsQuotes"I've been on that work-life balance for years trying to find that great balance of where you're able to actually produce income for your life, but also have be able to produce actually healthy life for yourself.""I got to stand firm on my decision. Like this just isn't for me. I don't care how great the money looks. Like this situation just doesn't feel right for me.""It is a wild lane that we are in, it's very beneficial and it could be very lucrative. But it also can be very strenuous on the body, mentally, physically, and spiritually."#theprivatechefpodcast #privatechef #privateservice #newepisode 

Chef Adrian Martin on the podcast and what a kick in the pants! Adrian is the current Executive Chef for Parkhurst Wine Cellars, although a lot of people may know him as the chef on Season 6 of reality TV show "Below Deck" on Bravo. Adrian grew up working in Dad's restaurant in St. Martin and went to culinary school in France at the age of 16. He did a lot of cheffing on yachts, did some culinary tours across the country, and recently decided to settle down in Oregon. Adrian and Trish talk a a lot about food, the challenges and appeal to cheffing on yachts, and his current gig cooking in a tasting room.

Simon and Shawn sit down with their good buddy Nick for part 1 of a two-part discussion of life in the culinary industry. The boys go into what it means to be a "chef", end up swapping Anthony Bourdain stories and never even get to the question that brought them together... Cheers! Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Kitchen Confidential: https://www.amazon.ca/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060899220 Tojo's Restaurant: https://tojos.com/ Edward Tuson:  https://www.sookenewsmirror.com/obituaries/edward-tuson/ Simon's Instagram: https://www.instagram.com/knight_baker_simon/ Flavorful Origins: https://netflix.fandom.com/wiki/Flavorful_Origins Black and Blue Steakhouse: https://blackandbluesteakhouse.ca/vancouver-home/  

Brooke Baevsky aka Chef Bae (@chefbae) - wildly known for her huge brand on TikTok and Instagram is a celebrity private chef in Los Angeles, CA. After receiving a dual degree in Product Development and Food Science from Syracuse University, she began exploring the world of food on the internet. She became the famous hands in BuzzFeed Tasty recipe videos, one of the first graduates of a holistic nutrition culinary school program in the world, and a healthy recipe developer for companies such as Starbucks, Freshly, Nestle and Panera. In 2019, while living in New York City developing meal prototypes for a national delivery service, she began taking private clients. Within a few years, she became a full-time entrepreneur with her Chef Bae team. She currently has 40 clients, including royals, athletes, models and actors between New York City and Los Angeles. EPISODE OVERVIEW: The Journey of Chef Bae - How her brand emerged, her upbringing, background and authentic brand story  How Brooke got into becoming a Celebrity Chef and establishing her clientele of notable names, celebries and professional athletes  Her Holistic Nutrition Approach to Cheffing and Product Development  Tips for someone to scale their network to connect with this caliber of indiviudals How the Chef Bae brand blew up on Social Media  Brookes TikTok / IG Strategy  The growth of her social media platforms and the abundance of opportunity it has led to  ALL Things Erewhon from the Queen of Erewhon Herself!  Product Collabs and Partnerships with Erewhon  What various projects Brooke has in the works Share the love on Social --> ⁠⁠⁠⁠@coffeeandagoodvibe⁠⁠⁠⁠ EPISODE MENTIONS: Check out ⁠⁠Castlery⁠⁠ & create a space to thrive in with modern furniture at a high quality and fair price. Shop my signature CAGV Sofa ⁠⁠HERE⁠⁠ CONNECT: YOUTUBE ➟ Watch & subscribe to our channel here ➟ ⁠⁠⁠Coffee & A Good Vibe Video Interviews ⁠⁠⁠ To connect with Ayesha Sehra ➟ click⁠⁠⁠ HERE⁠⁠⁠ Check out our podcast insta ➟ click ⁠⁠⁠HERE⁠⁠⁠ To learn about my Branding & PR Agency Grow The Social ➟ click ⁠⁠⁠HERE ⁠⁠  

Find out how the cooking and prep that goes on back-of-house impacts the guest. Gavin Kaysen, Founder and chef of Soigné Hospitality, knows how the unseen operations play a heavy role in developing creativity, community, and a positive guest experience. Tune in to this weeks episode to learn how the culinary touch can bring people together and strategically grown your business. You'll learn from Gavin about:Funneling creativity into creationTransferring the feeling of restorationConsistent curiosityMore!Thanks, Gavin!

Als Führungskraft kann es manchmal schwierig sein, den eigenen Chef oder die eigene Chefin erfolgreich zu führen. Doch mit der richtigen Einstellung und geeigneten Vorgehensweisen gelingt es dir viel einfacher. In dieser Podcastfolge reflektierst du deine eigenen Motive und Absichten hinter dem Führen des eigenen Chefs und erfährst, wie die Führung nach oben funktionieren kann. Deine LETZTE Gelegenheit: Nur noch in 2023 Wachse als Führungspersönlichkeit und führe souverän zwischen klassisch und agil. Unsere Führungsausbildung Agile Leadership bieten wir zukünftig exklusiv innerhalb von Unternehmen an. Es gibt letztmalig 2 offene Durchführungen, bei denen du als Einzelperson von diesem Turbo-Programm für Führungskräfte profitieren kannst. ► https://fitforleadership.ch/agile-leadership-training/ DEINEN PERSÖNLICHEN GESPRÄCHSTERMIN BUCHEN ► https://fitforleadership.ch/telefontermin-buchen/ LUST AUF FÜHRUNGSSEMINARE, DIE ROCKEN? Meine Präsenztrainings und Online Seminare für Führungskräfte in der Schweiz und Deutschland. Hier mehr erfahren: ► https://fitforleadership.ch/ 95 PRAXIS-IDEEN FÜR EINE FÜHRUNG AUF AUGENHÖHE Hol dir das kostenlose Buch zum Podcast "Führung kann so einfach sein" ► https://fitforleadership.ch/ebook MACHE ALS FÜHRUNGSKRAFT DEN NÄCHSTEN SCHRITT Sichere dir hier dein persönliches Gespräch mit mir! Danach wissen wir beide, wie eine Zusammenarbeit aussehen könnte. ► https://fitforleadership.ch/telefontermin-buchen/ DU WILLST NOCH MEHR ÜBER MITARBEITERFÜHRUNG ERFAHREN? Für mehr Bonus-Tipps folge mir auf LinkedIn. ► https://www.linkedin.com/in/abenedix

Ryan Francis and Anthony Nicaj talk about Artificial Intelligence and how it might be used in the personal and private chef business. ChatGTP is a language A.I. that will allow it's users to ask questions that will write copy for their businesses. A.I. is going to change the way we do our work and we dive in here to how it might do that. Either get on the boat or get left behind.Support the show

Welcome to Episode 19 of the Private Chef Podcast! We are thrilled to have Sam Bodine, a private chef from Atlanta. Sam has a passion for food and cooking, which he sees as his love language. After discovering his love for cooking, Sam enrolled in Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia, and completed his internship at a five-star Italian restaurant in Scottsdale, Arizona.Working as a private chef has allowed him to tap into his creativity and bring out the best in each ingredient. He never stops learning and always goes the extra mile to add maximum value to his clients. Sam emphasizes the importance of being adaptable and understanding the client's needs, which is the key to success in the private service industry. He attributes his success to his connection with clients and the appreciation of his value.Sam's love for food extends beyond the plate, as he has seen its transformative power on a person's life, both inside and out. In this episode, Sam shares his journey and insights into the private service industry. Don't miss this opportunity to learn from one of the best in the business. Hit the subscribe button to stay updated with our latest episodes. Thanks for tuning in!This new episode of The Private Chef Podcast is available through:Buzzsprout  → https://bit.ly/3yhRWBCApple  → https://apple.co/3V6jaF0Google Podcast  → https://bit.ly/3CiXQ6RSpotify  → https://spoti.fi/3SJHM51Podchaser  → https://bit.ly/3rvHlz9Deezer  → https://bit.ly/3V5av5RPlayer FM  → https://bit.ly/3SWehMXWatch the full interview and subscribe for more videos:Youtube  → https://bit.ly/3EulIHeLet's Stay ConnectedLinkedIn →  https://bit.ly/3Q9C5wCConnect with Sam BodineLinkedIn → https://bit.ly/3jwOrmVWebsite →  https://bit.ly/3Xddkl4

Thank you Arccos for sponsoring our players this winter! Use the code ONERULE15 at checkout to get 15% off your first order. Arccosgolf.com   WATCH US ON YOUTUBE: https://www.youtube.com/channel/UC_HbY5kf-5f4KGngOgeOvUQ   BOOKS: TCP: https://amzn.to/3Tj51Dc GOLF DECODED: https://amzn.to/3Tj51Dc THE GOLFERS PLAYBOOK: https://amzn.to/3Tj51Dc

It's been a while since I've been in a classroom but an interview about my time at BAM and a journey through some old files have gotten me thinking about it some. It feels like I miss it a little bit and I've been trying to work out what part of it is still calling to me. I'm not nostalgic for being in a classroom. I suppose I miss being with the students some but I don't miss the toxic environments that most schools tend to be. I think what I really miss is inventing exercises. That's the creative bit. For me, it was a satisfying stretch of my artistic muscles to create an experience for students that will help them discover something about a work of art. I was pretty good at it, I think. Was everything I made up a hit? Hell no. There's a high rate of failure in creating curriculum, especially when results can be so uneven. I've taught exercises that were tried and true across many schools and then, for whatever reason, it would just tank in a random class, for no obvious reason. Teaching Artistry can be a little like stand-up comedy in that success and abject failure are on either side of a very thin knife and you can never be sure your best bit is going to work. To read more of Cheffing and Cooking in Education visit the Songs for the Struggling Artist blog. This is Episode 333 Song: Hey Good Looking Image by Prawny via Pixabay To support this podcast: Give it 5 stars in Apple Podcasts. Write a nice review! Rate it wherever you listen or via: https://ratethispodcast.com/strugglingartist Join my mailing list: www.emilyrainbowdavis.com/ Like the blog/show on Facebook: https://www.facebook.com/SongsfortheStrugglingArtist/ Support me on Patreon: www.patreon.com/emilyrdavis Or buy me a coffee on Kofi: http://ko-fi.com/emilyrainbowdavis or PayPal me: https://www.paypal.me/strugglingartist Follow me on Twitter @erainbowd Me on Mastodon - @erainbowd@podvibes.co Me on Hive - @erainbowd Instagram and Pinterest Tell a friend! Listen to The Dragoning here (it's my audio drama) and support via Ko-fi here: https://ko-fi.com/messengertheatrecompany As ever, I am yours, Emily Rainbow Davis

Summary: Julie-Roxane explores her life-long love affair with food and how it has become one of her spiritual practices.Mentioned in this Episode:Slowdown FarmsteadSupport this podcast:Discount link to purchase organic, raw ceremonial-grade cacao ethically sourced in Guatemala (a portion of proceeds support this podcast)Become a patron at: https://www.patreon.com/thefaroutcoupleMake one-time donation with PayPal (our account is aplambeck22@gmail.com)Leave a review on iTunes!Share this episode with a friend! :DConnect with us:Website: www.thefarout.lifeEmail us at info@thefarout.lifeWild Within @ www.thewildwithin.orgCredits:Intro music: "Complicate ya" by Otis McDonaldOutro music: "Running with wise fools" written & performed by Krackatoa (www.krackatoa.com)

Cheffing it up again here again @ PoliticalThisRadio. WHAT ARE WE EATING?? --- Send in a voice message: https://anchor.fm/politicalthisradio/message Support this podcast: https://anchor.fm/politicalthisradio/support

Summary: Your podcast hosts reflect on a busy October, the work that's been done and the transition into a new season. Mentioned in this Episode:FAR OUT #167: Kambo 101: Introduction to the Warrior Frog MedicineSupport this podcast:Discount link to purchase organic, raw ceremonial-grade cacao ethically sourced in Guatemala (a portion of proceeds support this podcast)Become a patron at: https://www.patreon.com/thefaroutcoupleMake one-time donation with PayPal (our account is aplambeck22@gmail.com)Leave a review on iTunes!Share this episode with a friend! :DConnect with us:Website: www.thefarout.lifeEmail us at info@thefarout.lifeWild Within @ www.thewildwithin.orgCredits:Intro music: "Complicate ya" by Otis McDonaldOutro music: "Running with wise fools" written & performed by Krackatoa (www.krackatoa.com)

No guest this week just two gals gabbing!!! The girls hit a cooking class, drink some wine, kill some clams, then enter your ears. They also fix the global political landscape while they're at it, so you're welcome. Link to Zach's Cooking Class: https://www.yourkitchencooking.com/

Karl tells his story about working up to head chef at a young age before realising it wasn't for him and within 4 years working up from nothing to almost owning 100 breeding ewes. He documents his story on Instagram and even became a recurring feature on Zoe Ball's radio 2 show!

If there's one thing we've learned as adults, it's that the road to success isn't always a linear one. On today's episode, Chef Jason Saldutti talks about his journey from working on the line to cooking for celebrities like Halsey and Alanis Morissette on tour. Hungry for more? Follow along with Chef Jason's cooking adventures on Instagram here:www.instagram.com/i_am_jasonsaldutti/ Thanks for tuning in! --- Support this podcast: https://anchor.fm/melissa-santell/support

2nd Annual For Us By Us Brunch w/ Chef Ryan, Chef Ashley and Chef Tee IG: @chefashleydrummer, @s.y.s.catering, @__sugarcoatedbytee Kota The Friend - "SOHO House ft. Hello O'Shay" Memo (Album) IG: @kotathefriend

As summertime approaches, the world of private cheffing heats up. If this world is a mystery to you find out how to get IN and the mistakes to avoid. In this episode, our founder Rav talks about her personal experience as a private chef, how she started, the money she made and when it all went wrong... 

On this episode your hosts Natasha and Stephany bring special guest Chef Louis from Royalty Eats to talk their sh*! on: •Managing his time and being a chef, humanitarian and a father, amongst other things. •Helping those less fortunate and working with non-profits •Staying up to date with the latest food trends and food technologies •Fun Fact: Ergophobia is the fear of work. People with ergophobia tend to have extreme anxieties associated with their place of work or work environment. Some may have a fear of manual labor or the act of working itself, while others can have a fear of finding a job. —therecoveryvillage.com •And more! Tune in every week for more! Talk Your Sh*! Pod Merch: https://talkyourshitmerch.creator-spring.com Pod Website: https://talkyourshitpod.com Chef Louis Instagram  Royalty Eats Youtube •And more! Talk Your Sh*! Pod Merch:  https://talkyourshitmerch.creator-spring.com Pod Website: https://talkyourshitpod.com Charlotte's Web Code: TYSP for 15% OFF  https://www.pntrac.com/t/SENJTUlHTExDSEpHSEdGQ0dORkdOTw   We love hearing from you so feel free to rate, like, comment and subscribe. Email: Talkyourshitpodcast@gmail.com Youtube Instagram Twitter iTunes Spotify Google Podcasts

Today I chat with Niall Harbison who has already had a fantastic career and is now taking on the biggest challenge of all, looking after 10,000 street dogs in Thailand. Niall chats to me about his attention disorder, getting kicked out of many schools and falling in love with cheffing. Cheffing for the rich and famous on yachts means lots of free time on your hands and he put that to great use creating video content about cooking and sharing this on the new frontier of YouTube and social media. This led to the very successful social media business, Simply Zesty and the well known media business, Lovin', which he subsequently sold. Holidays in Thailand led to Niall making this paradise his new home where he discovered that thousands of dogs needed his help! Enjoy the show! This show has been brought to you by Fuzion Communications, a Marketing, PR, Graphic Design and Digital Marketing Agency in Ireland with offices in Dublin and Cork. Podcast Production by Greg Canty Greg's blog Greg on Twitter  Email Greg with feedback or suggested guests: greg@fuzion.ie     

In anticipation of a date with Majic Dyke the King of Beard and Titties, Marisa has spent hours making Majic's fave food, Chapati Na Ndengu, and is a little nervous about the results...Will this date be a hop or flop?Majic's InstagramSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sucio_Talk Podcast Presents Harry Flager. Chef Harry Flager Is The Pastry Chef At Stanly Ranch, A Beautiful Property On The Outer Limits Of The Napa Valley. Super Excited To Be Able To Showcase Such A Talented Chef. He's Worked At Some Of The Most Esteemed Restaurants In The US And Now He Is Heading Up A New Expansion Project At Stanly Ranch. Big Congratulations To Him In This New Endeavor. With New Responsibilities Comes New Knowledge, Better Perspective, And Exciting Revelations. Some Humbling, Others Inspiring. I Know I Felt The Same Way When Starting New Leadership Roles Throughout My Career.These Positions Would Require Every Fiber Of My Being To Properly Execute. Some Of The Scariest Feelings One Can Encounter, The Nauseousness That Comes With Growth Is Very Real. However, I Know My Boy Harry Is Poised To Make All His Dreams Come True In The Most Positive Ways. Cheers To Him And Any Person Within Our Industry Moving Up Into A Leadership Position. There Are Many That Are Living This Dream Right Now, And I'd Just Like To Say.... Sucios Here For You!Ladies & Gentleman Please EnjoyEpisode 75 "Sweet & Savory"@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBE.REACH OUT.REPOST.SHARE.SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIA.LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love #brownchefsPEACE!

We have our first in studio guest. We chat weather events, crab migration and cooking on the water.

Listen/Share: https://www.jcaldigital.org/punching-sidewaysSupport: https://buymeacoffee.com/joshuaclistonDavid Kapay is a Highly Credentialed Chef, Restaurant Owner, and Founder of the Miss Amelie Brand. David spent a portion of his formative Cheffing years working for Jamie Oliver and also for the Gordon Ramsay Restaurants, before moving back to Wodonga to found Miss Amelie and Miss Amelie Gourmet. • @miss_amelie_ on Instagram • @missameliegourmet on InstagramPSW on Facebook & Instagram: @punchingsideways

GTBG is back with the sixth episode of Season 3, the first collaboration of the podcast where they joined Chef B on "Cheffing it up With B" . In this episode, Rod & Brad join Chef B in the kitchen and cook up a meal. Listen as they discuss Byron's Chef journey and entrepreneurship. This episode was brought to you and powered by the fam(ily) brand. Check out our weekly content published on www.thefamilybrandclt.com & @thefamilybrandclt on Instagram. Stay connected with us on social media @goodtastebadgrammar connect with Malik: @20thcenturykidd @everybodyeatz.b_ Intro instrumental: Old Skool Cadillac produced SoundsbySunday

This week on the Andy Podcast, we're bringing you a format we started with - multiple guests in one show!This week brings three very different conversations from three huge names! First up is comedian, actress and author Jenny Eclair, who joins Andy to talk about her comedy career, her journey to 'stardom'.Following Jenny, Andy steps into the kitchen to talk to the highly acclaimed Chef Michel Roux to unbox his career that he doesn't even consider a job! Cheffing was in the blood for Michel Roux, following in the footsteps of his uncle and father, and we hear about his passion in this conversation.The third and final guest for the Andy Jaye Podcast this week is Anne Hegerty. Anne shot to stardom as a chaser in the TV quiz show 'The Chase' and then broadened her audience in I'm a Celebrity Get Me Out of Here in 2018. In this conversation, Anne talks to Andy about her career and touches on having asperges in a hectic showbiz world. See acast.com/privacy for privacy and opt-out information.

INTERVIEW: Was können Sie dafür tun, dass ein Negativling zum High-Performer wird? Im Teil 4 unserer Interview-Reihe “Umgang mit Negativlingen und Stinkstiefeln” schauen wir uns gemeinsam mit Olaf Kapinski aus dem “Leben-Führen” Podcast und als Experte für IT-Ler sowie für Mitarbeiter und Führungskräfte an, wie C-Levels und Mitarbeiter jeweils so handeln, dass Sie bekommen, was Sie sich wünschen. Wir schauen uns gleich 2 Perspektiven für Ihren Erfolg an: Wie wichtig sind für Sie als C-Level Firmen- bzw. Veränderungsziele, warum sollten Sie unbedingt welche haben und wie kommunizieren Sie diese am besten? Mit welchem einfachen „Trick“ bekommen Sie als Führungskraft oder Mitarbeiter von Ihrem Chef, was Sie wirklich wollen? Aus dieser Folge werden Sie mitnehmen, wie Sie als C-Level Ihre Ziele so kommunizieren, dass Ihre Mitarbeiter engagiert aufspringen. Als Mitarbeiter werden Sie lernen, wie Sie statt negative Stimmung zu verbreiten, endlich von Ihrem Chef die Unterstützung erhalten, die Sie sich schon immer gewünscht haben. In der nächsten Folge mit Olaf Kapinski beleuchten wir das Thema: Wie gehe ich nun konkret mit Negativlingen, Stinkstiefeln oder sogar Low Perfomern und „Faulen Äpfeln“ um. Hören Sie dafür wieder in die Folge 80 rein. Sie haben die ersten Teile der Interviewreihe verpasst? Dann hören Sie sich gerne die Episoden 63, 67 und 72 an. HABEN SIE GEWUSST: Die Beispiele aus meinem Podcast sind reale Fälle aus meiner 30-jährigen Erfahrung als Mentorin, Coach und Sparringspartnerin. Die Personen sind aber so verfremdet, dass sie sich vielleicht nicht mal selbst erkennen würden. LINKS ZU DIESER FOLGE: “LEBEN-FÜHREN” Podcast von Olaf Kapinski:

Growing up in a family with a rich hospitality background, Grant Schooling (Louca's) was polishing glasses by his mum's side at famous restaurant Vines, McLaren Vale, at the age of seven. Inspired by his mother's cooking prowess he started an apprenticeship and began to carve out a career in some of Adelaide's best pubs. While taking pub grub to a new level he caught the eye of a successful restaurateur and the two have combined to create one of Australia's best seafood restaurants.https://www.instagram.com/grantschooling/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://linktr.ee/DirtyLinenPodcastThe Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

Have you ever met a person who instantly brings joy into your life and you want to put them in your pocket and keep them forever? In this episode we're introducing you to Aubrey, the personal chef and tasty force behind the 'thatswhatsheeats' food blog, but you can't keep her in your pocket forever!From pushing cars off of people, over to a day in the life of a personal chef, and most importantly a vulnerable conversation around her coming out journey and how we can show up during Pride Month, we are all heart eyes about this episode.  See ya over there! Follow us on Instagram: Aubrey: @thatswhatsheeatsKatie: @katieehawkesPodcast: @contagiousconfidencepodcastAshley: @curatewithashley

The Parenting Show - Sunday, June 6th, 2021 - Time-Out! Host:  Pina Crispo // https://www.instagram.com/chic_mamma  Guests:  Matt Basile // https://www.instagram.com/chefmattbasile     On today's episode, Pina is joined by Matt Basile, also known as, Chef Matt! Matt is here to give advice on what to cook for young ones, especially picky eaters, and the best meats to buy for grilling, barbecuing and cooking over an open flame! And listen until the end to find out the Top 5 Things Matt likes to crush! See omnystudio.com/listener for privacy information.

Sorry if this one got emotional at times. We're just trying to be honest with you guys about our life experiences. Thanks for your support.

On the latest episode of Made In Chafford podcast they take on: Chef Journey Overrated Ingredient Patty Giveaway How Do You Have Your Steak? Perry - @ChefPerryJay 2Demz - @6thfeb Eman - @EmanG45 Cole - @ColeSanusi Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, DSP speaks to a local home chef & owner of a catering company which she runs with her daughter (Marlie) that goes by the name of Beth! DSP has an in depth conversation with Beth about her start & where she would like the brand to go! Another informative & inspirational convo for your listening pleasure! Press play & enjoy!

Rivki sits down with the energetic, enigmatic Naomi Nachman: personal chef, radio host, and TV personality. They discuss how to stay energized during the craziest seasons in your career, all while staying focused and grateful.

Who cooked more in your household growing up? How will this affect who will cook more in your relationship? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Folge 17 von "Personalmanagement - Der Podcast für Recruiting, Führung und Lernen"; Expertin Heike Andreschak (www.andreschak.biz) und Moderator Michael Braun (www.medienhaus-waltrop.de) sprechen mit Expertin Andrea Grosse, Geschäftsführerin von Just 4 People (www.j4p.de) über die aktuell sehr beliebte Arbeitsmethode Design Thinking - welche Voraussetzungen sind notwendig, welche Einsatz-Szenarien denkbar und welche best Practices gibt es? (11:11 bis 34:00 Min.) Außerdem: - New Work, agiles Arbeiten und Co. - eine persönliche Einordnung (0:00 bis 11:11 Min.) - Duale Ausbildung in Zeiten von Corona - was ist zu beachten, wie sind die Erfahrungen? (34:00 bis 45:30 Min.) Literaturtipp aus der Folge: - Ulrich Grannemann: Führen von unten: Cheffing - die Kunst, als Mitarbeiter den Chef zu lenken, ISBN 978-3406755095 Linktipps aus der Folge: - Verzicht auf Anschreiben – ja oder nein? Ein Plädoyer dafür: https://www.humanresourcesmanager.de/news/das-bewerbungsanschreiben-bleibt-wichtig.html - Der Coach für die Hosentasche: https://www.wiwo.de/erfolg/management/apps-fuer-fuehrungskraefte-der-coach-fuer-die-hosentasche/26716674.html Den Podcast Personalmanagement gibt es jeden Monat neu!

What a blessing, we got to sit down with the Falzone's. Nick has been a longtime friend since college and Uncle Jack has been that Uncle since we met. Many of you guys know Nick from our kickboxing picture(s) and holding the D-FENSE sign in our 2v2 basketball game against CleanUrSystem. Uncle Jack grew up in the PJs and the pizzeria business. Learning from his father he was able to go to culinary school where he met his wife and later on they opened up 3 successful Italian Restaurants throughout the NYC area. Tune in to hear funny stories from Uncle Jack childhood, About the Falzone's family and more. 0:00 - Intro 1:21 - Uncle Jack Brooklyn Story 4:43 - Nick Got Robbed ? 5:48 - Shoutout to Sweet Bitch 8:58 - Growing up in the Brooklyn Projects 20:36 - Importance of Discipline 21:15 - Uncle Jack Social Media is Comedy Lisa Montgomery AOC Brownstone owner not having his tenants pay rent 26:45 - Hate For AOC 31:36 - Are We at Risk of a Civil War? 40:06 - Popping Bottles 43:35 - Nick & Nick Friendship 53:27 - Thank You Coach Rodge 56:24 - Marriage Life 1:02:18 - Sending Your Kids off to College 1:05:01 - S/O to Louie (Falzone Dog) Nick Cat (Tyson) Tyree Dog (Bronx) 1:12:04 - College Crew 1:14:07 - Utica is Sketchy 1:16:40 - Being a College Parent 1:19:18 Nick Football Experience 1:25:51 - Owning 3 Restaurants 1:34:21 - Best Pizzerias in Brooklyn 1:36:20 - Business Partnership Tips 1:44:17 - What Uncle Jack is Cheffing up for The Nick and Mal Show 1:50:41 - Uncle Jack Own Podcast The NICK and MAL show explores current events, sports, entertainment, growing pains, and personal topics…the only way two best friends could. In this fast paced, captivating, and hilarious podcast. Meet your two new favorite hosts…Nick a Trinidadian born, country spirited Mofo, and Malcolm a laid back, goal oriented, Mofo. Tune in weekly for new content!!! Are you busy? And only want to watch clips from our podcast episodes? Then click the link below

Intro: Been Away- Brent Faiyaz Shifting Moods, New Norms formed within 2020 (2:10) Go VOTE Creatives Continue to Prevail (3:47) Art, Music, Cheffing, Public Speaking is not the only way to Express Passion. A few food for thought Opportunities to make money (5:47) DoorDash/ Uber Eats Lime Scooters/Wheels/ Bird Scooter Charging Depop - Sell Shwag ! Small Dive into Depop: (7:21) S/o Depop: @Vonsfitz How to Make $1,000 on Depop in a month. Promote Healthy Living: (9:18) Album: “Keepin It Healthy” IG: @MRNICEX2 Eat at home ♻️ Good food Put you in a good mood (11:04) S/o to Soulection Timeless Classics Are you tired of paying Rent!? (14:07) iNeed Assets Teach us how to comprehend house market and mortgage lifestyle in school curriculum How to buy A house for dummies…(1996) YouTube University should be credible: (17:14) YouTube has saved me Hundreds of dollars Changed Passenger Mirror Installed Ceiling Fans Double Check Your Work FAM

Breakdown: The Brothas sit down this week to discuss the outlook of how you live out your twenties and the effects of your lifestyle in relation to your goals. Plug A Plug: Opals Kitchen (@opalskitchen2019) - A food and catering service available in Danbury, Connecticut! Cheffing up on Wednesday and Sundays! Pass The Aux: Mike: Floetry - "Floetic", Corey: Blxst - "Overrated", Stephen: PJ Morton - "God Can/Let Go". (Intro & Outro: Destini - "Intro (From After Dinner Conversations)" , Now Available on Streaming Platforms!)

FALLBEISPIEL - Wie Sie von Ihrem Chef bekommen, was Sie brauchen und wie führen von unten wirklich geht. Am Ende dieser Folge werden Sie genau wissen – wann Sie was zu tun haben, um Ihren Chef zu guten Ergebnissen zu führen und wie Sie authentisch und ohne Manipulation Ihr Ziel erreichen können. Sie erhalten eine konkrete Checkliste darüber, worauf Sie dabei achten müssen. In unserem Praxisbeispiel regt sich Stefan H. , Prokurist in einem internationalen Konzern über folgendes auf: „Wasser predigen – Wein trinken“ das funktioniert doch heute nicht mehr! „Wir müssen Veränderungen nach vorne bringen, der Wandel in die moderne Arbeitswelt und die Digitalisierung steht an, aber mein Chef zieht nicht mit. Wie kann ich den Chef führen? Ihn mit ins Boot holen? Denn wenn er nicht mitmacht, macht die ganze Arbeit hier keinen Sinn“. Hören Sie sich jetzt die Folge an und erleben Sie am Praxisbeispiel von Stefan, wie er seinen Vorstands-Chef von seinem Projekt, bzw. seiner „Change-Idee“ überzeugen konnte und erhalten Sie Ihre klare Checkliste, wie Sie Ihren Chef im Top Management konkret von Ihrer nächsten Idee wirksam überzeugen können. HABEN SIE GEWUSST: Die Beispiele aus meinem Podcast sind reale Fälle aus meiner 30-jährigen Erfahrung als Mentorin, Coach und Sparringspartnerin. Die Personen sind aber so verfremdet, dass sie sich vielleicht nicht mal selbst erkennen würden. LINKS ZU DIESER FOLGE: MÖCHTEN SIE MEHR ÜBER DAS THEMA LESEN?

HAPPICH LIVE - Heute spreche ich mit Ihnen über ein extrem wichtiges Thema: Wie Sie Ihren Chef so führen, dass er macht, was Sie wollen – selbst wenn Sie nicht durchsetzungsstark sind. Aus dieser Folge werden Sie mitnehmen, wie Sie mit deutlich weniger Anstrengung bessere Ergebnisse erreichen. Damit Sie für diese Situation auch bestens vorbereitet sind, schauen wir uns gemeinsam das Beispiel von Klaus an. Was ist der Fehler Nr. 1 der verhindert, dass mein Chef genau das macht, was ICH will? Wie bringen ich meinen Chef dazu, dass er eine Entscheidung trifft? Wie erhalte ich Lob und Anerkennung für mein Engagement? Im neuen Format HAPPICH LIVE erhalten erfahrene Führungskräfte zu einer #1 Führungsherausforderung Impulse und Ideen, wie Sie die Kuh vom Eis bekommen können. HAPPICH Live findet online per Zoom statt, d.h. alle Teilnehmer können sich dabei sehen, hören und auch diskutieren. Seien Sie dabei und hören Sie jetzt einen exklusiven Ausschnitten von HAPPICH Live! auch hier im Podcast. Dabei erfahren Sie, vor welcher konkreten Führungsherausforderung Klaus gerade steht und wie er seinen Chef schließlich zur Entscheidung bringt. Finden Sie heraus, wie das Beispiel von Klaus den Teilnehmern des neuen HAPPICH Live Formats für deren persönlichen Führungsherausforderung geholfen hat sowie welche Lösungsansätze es auch für Ihre ganz individuelle Situation geben kann. HABEN SIE GEWUSST: Die Beispiele aus meinem Podcast sind reale Fälle aus meiner 30-jährigen Erfahrung als Mentorin, Coach und Sparringspartnerin. Die Personen sind aber so verfremdet, dass sie sich vielleicht nicht mal selbst erkennen würden. LINKS ZU DIESER FOLGE: MÖCHTEN SIE MEHR ÜBER DAS THEMA LESEN?

Shonah Jefferson began her culinary career at the tender age of 11 – by helping her dad at his local Houston restaurant.  After spending many years in business and as a practicing attorney, she returned to her culinary roots by managing the family restaurant for a few years while obtaining a degree in Culinary Arts from San Jacinto College.Shonah has always had an interest in giving back to others because “to whom much is given, much is required.”  Being a Chefs for Seniors owner and personal chef gives her an opportunity to “do well by doing good” and to combine her love of people, business and the culinary arts.  She and her team of chefs primarily serve the seniors of the North Houston area.Shonah attended The University of Texas at Austin, where she received a B.B.A. in Finance and a B.A. in Plan II Honors Liberal Arts.  She also has a law degree from Georgia State University College of Law.  She brings over 25 years of business and legal experience to the table as the owner of Chefs for Seniors – North Houston.In this episode, Shonah, an avid green tea drinker, shares her journey of doing well and doing good. Her career in law was inspired by her senior thesis on transracial adoption and the Honorable Judge Hatchett, who years ago shifted her career from corporate law to presiding as juvenile court judge. Similarly, Shonah shares why she chose to leave a 6-figure job to work in spaces that fed her spirit.  A question she asked herself that is relevant to us in the work is "Can I bring this work home with me?". Better yet, "is this work where my heart is?" Driven by faith and her conviction that faith can indeed be centered in her work, Shonah invested in her entrepreneurial journey to blend advocacy and culinary arts. Now in the space of cheffing up meals, love and meaning for an undervalued and often overlooked population, the elderly, Shonah reminds us of the importance of our elders. With personal and professional reflections on mental health, depression and disparate rates of suicide in the aging community, Shonah offers up wisdom on what we should bear in mind for our elders and the Black community at large. We feed our spirits, cultivate our minds and center faith in the work as we share Forward 4O’s platform with this phenomenal WOC in the nonprofit and social enterprise sector.Stay connected with Shonah on LinkedIn Chef for Seniors website and Facebook. Follow Forward 40(4tea) on IG and Twitter @forward4tea. Continue to support and nominate a guest to be on the show. You can also learn more about the host Coach Faith here.

FALLBEISPIEL - Heute erhalten Sie wirkungsvolle Impulse zu Überzeugungsstrategien im Top Management und Sie erfahren, wie Sie in Vorstandssitzungen überzeugen und Entscheidungen des Vorstands zu Ihren Gunsten beeinflussen. Damit Ihnen das auch gelingt, schauen wir uns gemeinsam das Beispiel von Stefan an und erfahren, was er zum Thema Cheffing erlebt hat. Wie können Sie Entscheidungen herbeiführen? Wie können Sie die komplette Mannschaft drehen? Was ist wichtiger Inhalte oder Beziehungen? Wie gewinnen Sie den Kampf um Aufmerksamkeit? Wie sorgen Sie dafür, dass IHR Projekt den Zuschlag erhält? Auf der obersten Ebene herrschen andere Spielregeln vor, als Sie es aus dem mittleren Management gewohnt sind. Die Leitfrage ist: Wer gewinnt beim Kampf um die Aufmerksamkeit? Das Topmanagement gleicht einem Ökosystem wie zum Beispiel einem Waldrand: Zahlreiche Pflanzen und Tieren sind hier ebenfalls über Beziehungsebenen und Querbeziehungen auf vielfältige Weise zu einem komplexen Ganzen verbunden. Um dieses System zu begreifen oder gar zu beeinflussen, bedarf es eines vernetzten Denkens und einigen weiteren wesentlichen Punkten. Hören Sie sich jetzt die Folge an und finden Sie heraus, was ich Stefan in seiner Situation empfohlen habe, welche Erfahrungen er schließlich im “Cheffing” gemacht hat und wie erfolgreich er dabei war sowie welche Lösungsansätze es auch für Ihr ganz individuelles Problem geben kann. HABEN SIE GEWUSST: Die Beispiele aus meinem Podcast sind reale Fälle aus meiner 30-jährigen Erfahrung als Mentorin, Coach und Sparringspartnerin. Die Personen sind aber so verfremdet, dass sie sich vielleicht nicht mal selbst erkennen würden. LINKS ZU DIESER FOLGE: MÖCHTEN SIE MEHR ÜBER DAS THEMA LESEN?

In today's episode, Cassidy invites personal chef and creator of @thatswhatsheeats Aubrey Johansen to  to have a cup of coffee over zoom. They dish all things all things private chef life, how she became a private chef, along with tips and tricks on getting creative in your own kitchen. If you enjoy the episode, please leave us a review and subscribe!   You can find Aubrey at @thatswhatsheeats on Instagram or at her website www.thatswhatsheeats.com.   Have an idea for the show? A topic or guest you'd like to hear me catch up with? Drop me a line! hello@cassidyeats.com 

Today, I am talking to Sam Drakard, a good friend who talks about his experiences as a Chef. Having already had a fascinating career, spanning many parts of the chef world, Sam's first Private Chef role was in a luxury ski chalet in the French Alps. From there, he's gone on to working in private residences all around the world. He has some great stories and tips for anyone looking to get into the industry. In this episode we discuss:

Terry John Zila is an incredibly passionate chef based in the midwest of America who uniquely brings a level of expertise and creativity to both sides of the kitchen. Terry is a renowned pastry and savoury chef who is absolutely poetic in the way he speaks about food. I find it remarkable how many times during the episode we find parallels in the creative journey and process between cheffing and other creative pursuits. During our conversation Terry puts to rest some longtime myths and stigmas about chefs and certain anger traits. I love some of the refreshing new perspectives we dive into during this chat, like how Terry views food as art and his complete reverence for the process and every part the craft. We go into the risks and rewards of wrapping your identity too tight with your creative profession and Terry talks us through his fascinating journey in showbiz, through LA and back again. The passion this man has for his craft, for food and the emotional connection it carries is enough to inspire anyone to dive a little deeper into your chosen field. Introducing: Terry John Zila On Cheffing   Terry John Zila terryjohnzilacatering.com @terryjohnzila johnjeanjuan.com @johnjeanjuanpastry     Quotes "I can turn on a dime fairly quickly and I'm a good adapter."   "When you dig in your heels, you stop learning and growing."   "Planning creativity is like planning for a shooting star."   "To try and control the process to bring that idea to fruition is more about time management than it is about creativity, because you have to go where it takes you."   "Pressure comes when you are not prepared."   "The pressure makes the focus that I already have become laser like."   "I'm kind of a culinary whore, I like to do everything!"   "The fact that I have work and I'm able to be creative and get paid for it, I really can't complain about that."   "When you strip something down and you taste every element, that's when food shines."   "Allow yourself to fail."   "When you allow yourself to do something you've never done before, that's when things just start cracking and popping for ya."   "Life lived in a perfect line; oh gosh how boring is that!"   "If you don't enjoy your journey, the destination is never satisfying."   "The minute you allow someone else to edit your existence, that's when creativity really fails."   -   Original Theme Music by Devin Luke - devinlukemusic.com   Stay In Touch onprocess.com @onprocesspodcast   If this episode helped you in any way, we would love your support. The best way to support us is by Subscribing to the show in iTunes and writing us a review. Thanks for listening.

FALLBEISPIEL - Aus dieser Folge nehmen Sie mit, wie Sie das Verhältnis zu Ihrem Chef schlagartig verbessern und von ihm bekommen, was Sie brauchen. Sie bekommen Ideen an die Hand, wie Sie Ihren Chef zu Entscheidungen bringe, wie Sie sich gegenüber dem Chef besser abgrenzen können und wie Sie sich dabei selbst treu bleiben „Ich werde noch verrückt – mein Chef mischt sich dauernd ein. Wie bekomme ich meinen Chef besser in den Griff?! Martin Z., CDO in einem Konzern ist schlichtweg verzweifelt. Martin ist Chief Digital Officer, kurz CDO in einem Konzern, Mitte vierzig. Er ist ein toller Typ, offen, positiv, engagiert und den Mitarbeitern sehr zugewandt. Dabei ist er immer ergebnisorientiert. Martin und ich arbeiten schon länger zusammen, heute scheint es mächtig in ihm zu brodeln. Er beginnt zu erzählen. „Es ging um eine neue Stelle und ich führte gerade Auswahlgespräche. Ich hatte schon einen Top-Kandidaten im Visier, hatte mit ihm schon Gespräche geführt und war echt begeistert. …. Dann passierte es: Ich weiß, mein Chef ist ein „komischer Typ“. Voller Misstrauen, der Kontrolletti-Typ und er sieht eher das Negative, als das Positive …. Also das 100 % Gegenteil von mir. Meistens komme ich irgendwie damit klar, aber diesmal bin ich fast ausgeflippt! HABEN SIE GEWUSST: Die Beispiele aus meinem Podcast sind reale Fälle aus meiner 30-jährigen Erfahrung als Mentorin, Coach und Sparringspartnerin. Die Personen sind aber so verfremdet, dass sie sich vielleicht nicht mal selbst erkennen würden. LINKS ZU DIESER FOLGE: MÖCHTEN SIE MEHR ÜBER DAS THEMA LESEN?

In this episode I sit down with Alex Lam-Cheung, Head Chef and Donut Wizard. We talk about his meteoric rise from starting off as a junior cook in New Zealand, to becoming the head chef of one of the finest cafes in Melbourne, Australia, Oh Happy Day. We talk about how the current pandemic has affected his business, and how it turned into a blessing in disguise. It gave birth to an ‘essential service’, Crucial Dough [sorry, I misspoke when recording and said 'Crucial Donut' LOL!] where he’s now serving up a bit of happiness during this time of uncertainty. Cheffing can be one of the most stressful careers out there, and we talk about how this took a toll on his mental health. We also discuss the “mental health pandemic”, and how important being at peace is to all around well-being. Connection, community and culture is how he took control of this part of his life. Mental health. If you ever want someone to vent to or anything like that, hit me up. Let’s have a chat. Let’s all support each other through these trying times. Doesn’t even have to be during a trying time. If you’re listening to this and the world has gotten a bit better, please still feel free to reach out! To support Te Passion Project please consider subscribing to us on Spotify, Apple Podcasts, Google Podcasts or Youtube. You can find out more about the show on https://tepassionproject.com/

EP10 - The last episode in season 1 is upon us. Pat Killa, Co Owner of Milky Lane (Best burger Joint in Australia) and creator of 90's hip hop/food fusion sits down with me and we talk Cheffing, travelling the world, cooking for celebrities, going on tour and none other then Jay Z.

This episode is entitled "Business Gems". We talk to Melonie Jo (MM Johnson CPA), Michaella PGC Ewing (PrettyGirl CBD & Cheffing), Kiara Simone (Let's Vent By Kiara), Shenika Nikki (I Support Dreams magazine), and Phillip Davis (Flash Mob Studios). Make sure to subscribe to Questions By Roy on ALL streaming platforms.

We had the opportunity to visit Celebrity, Cakeman Raven. Widely known and respected for delivering the best know baked goods out of any kitchen. Has done exciting work for President Obama and his Administration, Oprah Winfrey and other revered and highly adored people. We got to discuss his process for putting together some of his greatest works, what he wants to do for the people and his overall business philosophy. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/time-and-energy/support

In this latest episode the boys chop it up *excuse the pun* about the politics behind cooking and what our experiences have been like from childhood to now, particularly in a society where cooking is still to some extent viewed as the responsibility of women in the household. *JOIN OUR MAILING LIST* To stay up to date with the latest OTB goings on, join our mailing list. You will get exclusive access to content, giveaways, free tickets to live shows and more! https://forms.gle/TYmvFWiutZmdcz1w8

Cheffing - Führung von unten: Eigentlich führt der Chef. Was ist, wenn er das nicht oder schlecht tut? Können Mitarbeiter dann die Führung übernehmen? Der Beitrag Cheffing – Führung von unten erschien zuerst auf MARCUS HEIN - Akademie für Neurologische Führung.

The one where I chat with Rory Nolan, head chef at Anocht Restaurant at the Kilkenny Design Centre; as things start to grow I've got a quick look at upcoming food events after our chat.

We discuss what he does and some of the differences between professional and home. How he's helping home cooks become more comfortable, confident and giving the ins and outs! Follow me Facebook : Https://facebook.com/couponqueenpin001 Website https://gadgitgyrl001.wix.com/couponqueenpin Leave your comments questions and suggestions shondy001@couponqueenpin.com You can find KC Sundaybravenj.com YouTube.com/c/porkandwine porkandwinecompany@gmail.com --- Send in a voice message: https://anchor.fm/cqpmoments/message Support this podcast: https://anchor.fm/cqpmoments/support

Cheffing beer with the philosopher beermakers... The Garage Hour goons got their guns to Burning Beard for a serious hour of brewing business in San Diego's East County, including cursed locations, the tipping point for critical brewery mass, the importance of cultivating good retailers, and rebranding your failures.  There's fancy beers like New Damage, regular Normcore, Old Banksy and Du Hast (some appearing in cans!), and some of the most elemental details of the Wondertwins' upcoming third-anniversary party at the Beard (April 13 - act fast, espcially if you like Alice in Chains, Faith No More, the Allman Brothers or Deep Purple). The Beard has the best jukebox in the world, and we always end up talking music too - everything from Chris Cornell in retrospect, Audioslave in Fallujah, and Filner in a headlock. There was also the Fiends, Deadbolt, a Foreigner/Asia/Saga shunt, and a minute or two on the upcoming Burning Beard Fight Club. Just add Jeff "Sideburns" Weidekr and Mike "Tape Deck" Maass (plus .45 Phil, Chef Jeff, the Lovely and Tolerant Karen and Hostus Maximus Justin Fort): it's gearhead talk radio.

Cheffing beer with the philosopher beermakers... The Garage Hour goons got their guns to Burning Beard for a serious hour of brewing business in San Diego's East County, including cursed locations, the tipping point for critical brewery mass, the importance of cultivating good retailers, and rebranding your failures.  There's fancy beers like New Damage, regular Normcore, Old Banksy and Du Hast (some appearing in cans!), and some of the most elemental details of the Wondertwins' upcoming third-anniversary party at the Beard (April 13 - act fast, espcially if you like Alice in Chains, Faith No More, the Allman Brothers or Deep Purple). The Beard has the best jukebox in the world, and we always end up talking music too - everything from Chris Cornell in retrospect, Audioslave in Fallujah, and Filner in a headlock. There was also the Fiends, Deadbolt, a Foreigner/Asia/Saga shunt, and a minute or two on the upcoming Burning Beard Fight Club. Just add Jeff "Sideburns" Weidekr and Mike "Tape Deck" Maass (plus .45 Phil, Chef Jeff, the Lovely and Tolerant Karen and Hostus Maximus Justin Fort): it's gearhead talk radio.

If cooking is your passion, maybe you should consider taking it to the next level, like high profile chef Adam Germany. Start your own business! Create your own clientele. Become a chef. Already on track for another career? No worries, so was Adam. It is alright to pivot.  http://5ed.8db.myftpupload.com/

Get all links mentioned in the episode:  https://www.neuralle.com/blog/posts/009-playing-with-woodfire-charlie-carrington Skip through the episode:How he started young, in his passion for cooking {04:05}Coming to stage at Gordon Ramsay’s restaurant {08:55}The influence of chefs such as Clare Smyth {13:45}Going on to be an apprentice at Vue de Monde {16:25}Moving up to Sydney to work at Marque {20:45}Working at Fifteen in London {24:00}Coming back to Melbourne to Clayton Bowls Club {26:00}Cheffing in Sth America, San Fran, Belgium & more {27:55}Learning to cook with woodfire {33:05}How Atlas Dining came to fruition {37:10}The benefits of fire-based cooking {38:50}The unique experience of Atlas Dining {41:35}Learning from different cultures and styles of food {43:50}Advice on opening a new restaurant {45:45}Culinary influencers in Australia {49:25}Ways he de-stresses {52:20}Lessons learnt from his parents {52:55}Morning rituals or daily habits {54:20}Music he’s currently listening to {55:10}Best purchase he’s made under $200 {56:20}An insight that seems obvious to him, but not to others {57:55}A book he would gift someone {59:20}

Chef Becky Selengut is part private chef and part comedienne. A Serious Eats contributor and author of cookbooks, including Good Fish and Shroom, Chef Becky shares hilarious and awkward stories of cooking in clients' homes. Chef Becky is also an alumna of the Seattle Culinary Academy and cooked in well-respected restaurants in Seattle, including The Herbfarm, before she started her own business and can now be found teaching classes, private cheffing, and writing books, always weaving in her sharp humor and easy-going style. 

It's an oft-quoted adage that too many cooks spoil the soup. But is this always true? At Etsy, we have roughly 40 Ops and Developers making upwards of 20 or 30 Chef changes per day. In this talk, I'll look at the tools, techniques and workflows we leverage to enable tens of people spread across teams, timezones and even countries to work together to continuously deliver Chef changes with nearly the same frequency we ship code. Although the specific tooling discussed in this talk is designed to work with Chef, many of the techniques and practices I'll talk about are applicable to many other engineering disciplines - the importance of communication and visibility in a Continuously Delivered world, the importance of testing and metrics, and optimising your workflows to remove friction and enable agility while also satisfying the requirements of your stakeholders. This talk will break down roughly as follows: • A quick summary of Chef at Etsy - what we use it for, a quick guide to our workflow, and how we think about Chef changes internally• Tooling & Workflows - the tools and practices we use to deliver our Chef changes, and how we monitor and test our changes.• The roadbumps we've encountered along the way as we've scaled and evolved our usage of Chef and what we've done to solve those problems• What next? We're not perfect, and we never stop iterating and improving our workflows. What are the pain points we're experiencing currently, and how are we looking to solve them?

Jason dives into a ton of experiences on this episode, including the relationship between a personal chef and a celebrity, manifesting your goals, and personal stories. And speaking of celebrities, what do Woody Harrelson and Ice Cube have in common? You’ll have to check out the full episode with Jason to learn more! The title of our podcast is Food Heals, but it’s obviously not just about food. There are a lot of elements that come into our life that affect our health, environment, mindfulness, spirituality, and overall happiness. Jason dishes out some info and shares experiences with his manifestation of goals, why you are or aren’t worthy of achieving a specific goal, and the micro and macro details of opportunities. Failing at something is not always a negative experience. Discovering something that you’re doing wrong can be your huge “A-ha!” moment! Get ready for change! Being hailed as “Sex and the City for Food,” The Food Heals Podcast brings together experts in the field of nutrition, health and healing to teach you the best-kept natural secrets to being a hotter, healthier, happier YOU! The Food Heals Podcast is hosted by Allison Melody and Suzy Hardy – two self-proclaimed natural chicks who will rock your world and change your beliefs about health! This sexy, savvy duo provides eco-friendly advice on a variety of issues including the healing power of nutrition, living authentically, turning your passion into your career, choosing the best natural health and beauty products, the benefits of a plant-based diet and so much more! Upcoming and past guests include Sophie Uliano, Whitney Lauritsen, Kimberly Van Der Beek, John Salley, Kerri Kasem, Joe Cross and MORE! Make sure to subscribe so you don’t miss out on any of these incredible episodes!