Podcasts about cheflife

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

WE break down some of the best drinks of the summer with two of our favorites! 

Grilled Beer Brats or Beer Braised Steak? Which Pringles is better? We don't know. How many sandwiches do you think Jason cooked at their pop-up for the Virginia Beach Farmer's Market? How many jokes can Dooley make for no reason? The world may never know. Taco...... What did you doooo!

Fluent Fiction - Norwegian: From Chaos to Culinary Masterpiece: Sigrid's Seafood Surprise Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2025-04-19-22-34-02-no Story Transcript:No: På våren, når solen endelig begynner å varme Bergen, trekker folk til Fisketorget.En: In the spring, when the sun finally begins to warm Bergen, people flock to the Fisketorget.No: Det er et yrende hav av farger og lukter.En: It is a bustling sea of colors and aromas.No: Fersk fisk og skalldyr ligger på rad og rekke, skinner i sollyset.En: Fresh fish and shellfish are lined up, glistening in the sunlight.No: Midt i denne travle vrimmelen står Sigrid.En: Amid this busy crowd stands Sigrid.No: Hun er en håpefull, ny kokk med en drøm om å imponere byens matkritikere.En: She is a hopeful, new chef with a dream of impressing the city's food critics.No: Sigrid sjekker listen sin nøye.En: Sigrid checks her list carefully.No: Hun har planlagt en rett av torsk og reker, men i dag må hun jobbe med det som er tilgjengelig.En: She has planned a dish of cod and shrimp, but today she must work with what is available.No: Knut, hennes gode venn, følger etter henne, alltid med et smil.En: Knut, her good friend, follows her, always with a smile.No: "Hei, Sigrid!En: "Hey, Sigrid!No: Trenger du noen til å bære?En: Need someone to carry something?"No: " spør han lattermildt.En: he asks with a laugh.No: Sigrid smiler tilbake.En: Sigrid smiles back.No: "Ja, vennligst pass på at ingen stjeler min sjømat.En: "Yes, please make sure no one steals my seafood."No: "Men i kaoset av markedet blander alt seg sammen.En: But in the chaos of the market, everything gets mixed up.No: Kasser flyttes, og plutselig står Sigrid med en ukjent samling av sjømat - blekksprut, krabbe og blåskjell.En: Crates are moved, and suddenly Sigrid stands with an unfamiliar collection of seafood - octopus, crab, and mussels.No: Hun føler panikken nærme seg.En: She feels panic approaching.No: Hva skal hun gjøre nå?En: What is she going to do now?No: Kritikerne er på vei.En: The critics are on their way.No: Sigrid må handle raskt.En: Sigrid must act quickly.No: Uten en bedre plan bestemmer hun seg for å improvisere.En: Without a better plan, she decides to improvise.No: "Knut, hjelp meg å få alt dette inn på kjøkkenet!En: "Knut, help me get all this into the kitchen!No: Vi må finne på noe nytt!En: We have to come up with something new!"No: "Knut smiler bredt.En: Knut grins broadly.No: "Slapp av, dette klarer vi sammen.En: "Relax, we can handle this together."No: "De begynner å forberede.En: They start preparing.No: Sigrid rører ivrig, mens Knut prøver å følge hennes instrukser.En: Sigrid stirs eagerly, while Knut tries to follow her instructions.No: I nærheten står Astrid, kjent for sine formidable kokkeferdigheter.En: Nearby stands Astrid, known for her formidable cooking skills.No: Hun observerer det hele, skeptisk, men nysgjerrig.En: She observes the whole scene, skeptical but curious.No: "Astrid, vi trenger hjelp!En: "Astrid, we need help!No: Vil du være med?En: Want to join?"No: " roper Sigrid.En: Sigrid calls out.No: Astrid hever øyenbrynene, men nikker.En: Astrid raises her eyebrows but nods.No: "Greit, men jeg tar ikke ansvar for noe rot.En: "Alright, but I'm not taking responsibility for any mess."No: "Sammen jobber de febrilsk.En: Together, they work frantically.No: Sigrid bestemmer seg for å lage en sjømatgryte.En: Sigrid decides to make a seafood stew.No: Hun blander blekksprut med krabbe og blåskjell, tilsetter urter og krydder.En: She mixes the octopus with crab and mussels, adding herbs and spices.No: Men i kjaset oppstår en ulykke.En: But in the hustle, an accident happens.No: Flammer slår opp fra pannen, og en del av torget blir tovet i røyk.En: Flames leap up from the pan, and part of the market is enveloped in smoke.No: Alarmen går, og folk roper.En: The alarm goes off, and people shout.No: "Å nei!En: "Oh no!"No: " utbryter Knut.En: exclaims Knut.No: "Hva gjør vi nå?En: "What do we do now?"No: "Heldigvis er brannvaktene raske på pletten.En: Fortunately, the fire guards are quick on the scene.No: I løpet av kort tid er brannen slukket, og markedet puster lettet ut.En: In a short time, the fire is extinguished, and the market breathes a sigh of relief.No: Til tross for kaoset, tar Sigrid gryten med til kritikerne.En: Despite the chaos, Sigrid brings the stew to the critics.No: Til Sigrids overraskelse er anmelderne imponert.En: To Sigrid's surprise, the reviewers are impressed.No: De elsker kombinasjonen av smaker og beskriver retten som "en uventet suksess.En: They love the combination of flavors and describe the dish as "an unexpected success."No: "Når kvelden kommer og markedet roer seg, gir Sigrid et lettet sukk.En: When evening comes and the market calms down, Sigrid breathes a sigh of relief.No: Hun snur seg mot Knut og Astrid.En: She turns to Knut and Astrid.No: "Takk, dere.En: "Thank you both.No: Dette kunne jeg aldri gjort uten dere.En: I could never have done this without you."No: "Astrid smiler sjeldent.En: Astrid rarely smiles.No: "Noen ganger er det beste du kan gjøre å ta sjanser," sier hun.En: "Sometimes the best you can do is take chances," she says.No: Sigrid smiler for seg selv.En: Sigrid smiles to herself.No: Hun lærte at improvisasjon og samarbeid kan bryte nye grenser.En: She learned that improvisation and collaboration can break new boundaries.No: Og i all røra fant hun en uventet vei til suksess.En: And in all the chaos, she found an unexpected path to success.No: I løpet av én hektisk dag på Fisketorget hadde Sigrid oppdaget kraften i å være spontan.En: During one hectic day at the Fisketorget, Sigrid discovered the power of being spontaneous. Vocabulary Words:flock: trekkerbustling: yrendeglistening: skinnerimposing: imponerecrates: kasserunfamiliar: ukjentshellfish: skalldyrponders: undersøktepanicked: panikkenapproaching: nærme segimprovise: improviserefrantically: febrilskskeptical: skeptiskcurious: nysgjerrigobserves: observererformidable: formidableinstructions: instrukserraises: hevereyebrows: øyenbryneneresponsibility: ansvarspices: krydderhustle: kjasetaccident: ulykkeenveloped: tovetshout: roperextinguished: slukketdespite: til tross forcombination: kombinasjonensuccess: suksesschances: sjanser

Fluent Fiction - Spanish: Secrets of the Spring Market: A Chef's Culinary Quest Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-03-03-23-34-02-es Story Transcript:Es: El mercado resplandecía con vida en esa mañana de primavera.En: The market was glowing with life on that spring morning.Es: El aroma de pan recién horneado y especias exóticas llenaba el aire.En: The aroma of freshly baked bread and exotic spices filled the air.Es: Lucas, un chef apasionado por los ingredientes frescos, caminaba por el mercado con una lista en mano.En: Lucas, a chef passionate about fresh ingredients, walked through the market with a list in hand.Es: Su meta: encontrar los mejores productos para el menú estacional de su restaurante.En: His goal: to find the best products for his restaurant's seasonal menu.Es: El artículo reciente en el periódico había atraído a muchas personas.En: The recent article in the newspaper had attracted many people.Es: Los puestos estaban abarrotados y los mejores productos se agotaban rápidamente.En: The stalls were crowded, and the best products were quickly selling out.Es: Lucas se sentía ansioso.En: Lucas felt anxious.Es: Necesitaba impresionar a un prestigioso crítico culinario que venía a visitar.En: He needed to impress a prestigious culinary critic who was coming to visit.Es: Mientras navegaba entre las filas de frutas y verduras, Lucas reconoció a algunos vendedores.En: As he navigated through the rows of fruits and vegetables, Lucas recognized some vendors.Es: Decidido, se acercó a ellos para negociar.En: Determined, he approached them to negotiate.Es: "¿Tienes algo especial hoy?En: "Do you have anything special today?"Es: ", preguntó a uno de sus contactos.En: he asked one of his contacts.Es: "Escuché que hay un puesto escondido con buenas espinacas", le respondieron.En: "I heard there's a hidden stall with good spinach," they replied.Es: Lucas se dirigió allí.En: Lucas headed there.Es: A medida que se acercaba, vio a María, una chef conocida por su creatividad, alcanzar el último manojo de espárragos frescos que él también necesitaba.En: As he approached, he saw María, a chef known for her creativity, reaching for the last bunch of fresh asparagus that he also needed.Es: El corazón de Lucas latía rápido.En: Lucas' heart was beating fast.Es: Debía pensar rápido.En: He had to think quickly.Es: "María", llamó, intentando sonar relajado.En: "María," he called, trying to sound relaxed.Es: "¿Qué tal si hacemos un trato?En: "How about we make a deal?Es: Te daré una especia única que tengo si me das esos espárragos."En: I'll give you a unique spice I have if you give me those asparagus."Es: María lo miró, divertida.En: María looked at him, amused.Es: Consideró la oferta.En: She considered the offer.Es: "Está bien, Lucas", dijo finalmente.En: "Alright, Lucas," she finally said.Es: "Pero tienes que mostrarme cómo usas esa especia en tu próximo plato."En: "But you have to show me how you use that spice in your next dish."Es: El acuerdo se selló con un apretón de manos y una sonrisa.En: The deal was sealed with a handshake and a smile.Es: Lucas se sintió aliviado y, al mismo tiempo, comprendió algo importante.En: Lucas felt relieved and, at the same time, understood something important.Es: La comunidad y la colaboración eran esenciales en el mundo culinario.En: Community and collaboration were essential in the culinary world.Es: Con los espárragos en la mano y una nueva perspectiva, Lucas volvió al bullicio del mercado.En: With the asparagus in hand and a new perspective, Lucas returned to the bustle of the market.Es: No solo había conseguido los ingredientes que necesitaba, sino que también había ganado una aliada en María.En: He had not only gotten the ingredients he needed but also gained an ally in María.Es: El mercado seguía vibrante, lleno de colores y sonidos, y Lucas estaba listo para enfrentar el desafío de impresionar al crítico y deleitar a sus comensales.En: The market remained vibrant, full of colors and sounds, and Lucas was ready to face the challenge of impressing the critic and delighting his diners. Vocabulary Words:the market: el mercadoglowing: resplandecíathe aroma: el aromafreshly baked: recién horneadoexotic: exóticasthe goal: la metaseasonal: estacionalthe article: el artículocrowded: abarrotadosanxious: ansiosoprestigious: prestigiosoculinary: culinariothe vendors: los vendedoresnegotiate: negociarthe contact: el contactohidden: escondidothe stall: el puestothe spinach: las espinacasthe creativity: la creatividadthe bunch: el manojothe asparagus: los espárragosthe spice: la especiaamused: divertidathe offer: la ofertathe deal: el acuerdothe handshake: el apretón de manosthe community: la comunidadthe collaboration: la colaboraciónthe hustle and bustle: el bulliciothe challenge: el desafío

Send us a textRocky Oliveira is the Head Chef at Port Adelaides 'Pirate Life'In this episode we dive into our apprenticeships, the highs, then lows and the all over awesomeness that comes along with it.As anyone who follows the podcast closely knows having chefs on are my favourite kind of episodes and this one was no different, thankyou to Rocky and all of you for listening! ENJOY=============================COP MY MERCH AT | www.theseshwithsav.comInstagram - https://www.instagram.com/theseshwithsavSpotify for Podcast Audio -https://open.spotify.com/show/0hDu3Q4rIgRivTl2OJDmfA?si=8e550b4042924567Direct Message via Instagram for all guest enquiries.#podcast #theseshwithsav #trending#chef #cooking #cheflife #food #foodie #chefpodcast #foodpodcast #foodlove #cookingpodcast 

Fluent Fiction - French: Élodie's Culinary Dream: Balancing Love and Ambition Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-02-01-23-34-02-fr Story Transcript:Fr: Élodie traverse la salle animée du restaurant "Les Saveurs de la Mer."En: Élodie crosses the lively room of the restaurant "Les Saveurs de la Mer."Fr: Situé près du Vieux-Port de Marseille, ce restaurant est célèbre pour ses plats de fruits de mer frais.En: Located near the Vieux-Port of Marseille, this restaurant is famous for its fresh seafood dishes.Fr: Avec la Saint-Valentin qui approche, l'endroit est plein de couples et de touristes.En: With Valentine's Day approaching, the place is full of couples and tourists.Fr: Élodie adore voir le port depuis la fenêtre pendant qu'elle travaille.En: Élodie loves seeing the port from the window while she works.Fr: Elle rêve souvent d'avoir son propre café ici, un jour.En: She often dreams of having her own café here one day.Fr: Mais en ce moment, elle est fatiguée.En: But at the moment, she is tired.Fr: C'est l'hiver, mais le soleil de Provence attire les visiteurs.En: It's winter, but the Provence sun attracts visitors.Fr: La chaleur inhabituelle amène des foules inattendues.En: The unusual warmth brings unexpected crowds.Fr: Luc, le chef charismatique, est toujours en mouvement dans la cuisine.En: Luc, the charismatic chef, is always on the move in the kitchen.Fr: Il a des grandes ambitions mais garde un sourire amical pour Élodie.En: He has great ambitions but keeps a friendly smile for Élodie.Fr: "Alors, Élodie, prête pour la soirée?"En: "So, Élodie, ready for the evening?"Fr: demande-t-il en sortant une nouvelle recette de bouillabaisse.En: he asks, presenting a new bouillabaisse recipe.Fr: Camille, leur collègue, n'est pas là.En: Camille, their colleague, is not there.Fr: Elle a encore trouvé une excuse pour partir plus tôt.En: She has found yet another excuse to leave early.Fr: Élodie ressent une pointe de colère, mais garde le silence.En: Élodie feels a tinge of anger, but remains silent.Fr: Aujourd'hui est une journée spéciale.En: Today is a special day.Fr: Elle espère pouvoir passer la Saint-Valentin avec son partenaire.En: She hopes to spend Valentine's Day with her partner.Fr: Mais avec Camille absente, tout dépend d'elle.En: But with Camille absent, everything depends on her.Fr: La soirée devient de plus en plus intense.En: The evening becomes more and more intense.Fr: Les commandes affluent, et Élodie doit jongler entre les tables.En: Orders pour in, and Élodie has to juggle between tables.Fr: Elle se heurte à des clients impatients et à des plats qui tardent à sortir.En: She encounters impatient customers and dishes that are slow to come out.Fr: Elle voit Luc, concentré mais dépassé, essayer de maintenir le rythme.En: She sees Luc, focused yet overwhelmed, trying to keep up the pace.Fr: Puis, la veille de la Saint-Valentin, Camille appelle pour dire qu'elle est malade.En: Then, on the eve of Valentine's Day, Camille calls to say she is sick.Fr: Élodie sent le stress l'envahir.En: Élodie feels the stress enveloping her.Fr: Elle sait qu'elle doit prendre une décision.En: She knows she must make a decision.Fr: Confrontée à cette nouvelle responsabilité, elle sent sa colère monter.En: Faced with this new responsibility, she feels her anger rising.Fr: Finalement, elle décide de parler avec Luc.En: Finally, she decides to talk to Luc.Fr: "Je ne peux plus continuer comme ça.En: "I can't keep going like this.Fr: Camille doit prendre ses responsabilités."En: Camille must take responsibility."Fr: Luc acquiesce.En: Luc nods.Fr: "Je parlerai à la direction.En: "I'll talk to management.Fr: Mais ce soir, essayons de passer au travers ensemble."En: But tonight, let's try to get through this together."Fr: Le soir venu, après une journée épuisante mais réussie, Luc propose à Élodie de rester un moment.En: In the evening, after an exhausting but successful day, Luc suggests Élodie stay for a while.Fr: Ils s'installent près de la fenêtre, avec vue sur le port.En: They settle near the window with a view of the port.Fr: Luc partage ses nouvelles recettes avec elle.En: Luc shares his new recipes with her.Fr: Il parle de saveurs et de rêves, réveillant en Élodie ses propres ambitions.En: He talks about flavors and dreams, awakening Élodie's own ambitions.Fr: Élodie écoute attentivement, inspirée par sa passion renouvelée.En: Élodie listens carefully, inspired by her renewed passion.Fr: Elle se rend compte qu'elle a besoin de réclamer ce qu'elle veut dans sa vie, tant personnellement que professionnellement.En: She realizes that she needs to claim what she wants in her life, both personally and professionally.Fr: Après cette soirée, elle décide de mieux équilibrer travail et vie privée, et de ne plus hésiter à exprimer ses besoins.En: After this evening, she decides to better balance work and personal life, and to no longer hesitate to express her needs.Fr: La Saint-Valentin suivante, Élodie prend une soirée pour elle.En: The following Valentine's Day, Élodie takes a night for herself.Fr: Elle sait maintenant qu'elle peut atteindre ses rêves sans se sacrifier.En: Now, she knows she can achieve her dreams without sacrificing herself.Fr: Et peut-être qu'un jour, ses rêves de café se réaliseront.En: And maybe one day, her dreams of a café will come true. Vocabulary Words:the room: la sallethe port: le portto dream: rêvertired: fatiguéethe sun: le soleilthe warmth: la chaleurlively: animéethe crowd: la foulethe chef: le chefthe ambition: les ambitionsto present: présenterthe smile: le sourirethe colleague: le collèguethe excuse: l'excusea tinge: une pointethe anger: la colèrespecial: spécialeto hope: espérerto juggle: jonglerto encounter: se heurter àimpatient: impatientsto overwhelm: dépasserthe stress: le stressto envelop: enveloppernew: nouvellethe responsibility: la responsabilitéto rise: monterto nod: acquiescerto settle: s'installerthe flavor: la saveur

Fluent Fiction - Danish: New Year's Eve Culinary Triumph: A Feast of Innovation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2024-12-30-08-38-19-da Story Transcript:Da: I det travle køkken på den middelalderlige restaurant, var der en duft af krydderier og stegt kød.En: In the busy kitchen of the medieval restaurant, there was a scent of spices and roasted meat.Da: Det var Nytårsaften, og alt skulle være perfekt.En: It was New Year's Eve, and everything had to be perfect.Da: Freja, hovedkokken, havde travlt med at tilpasse menuen.En: Freja, the head chef, was busy adjusting the menu.Da: Der var et problem med leverancerne, og mange ingredienser manglede.En: There was a problem with the deliveries, and many ingredients were missing.Da: Freja stod ved den store stenovn.En: Freja stood by the large stone oven.Da: Hun skar grøntsager med præcision, men der lå en rynke af bekymring i hendes pande.En: She cut vegetables with precision, but there was a wrinkle of concern on her forehead.Da: "Magnus, vi må være kreative i aften," sagde hun.En: "Magnus, we need to be creative tonight," she said.Da: Magnus, hendes sous chef, nikkede ivrigt.En: Magnus, her sous chef, nodded eagerly.Da: "Jeg har en idé," svarede han.En: "I have an idea," he replied.Da: Han havde tænkt på at tilføje en ny sauce til deres retter.En: He had been thinking of adding a new sauce to their dishes.Da: Det ville bringe en frisk smag og måske imponere gæsterne - og Freja.En: It would bring a fresh flavor and perhaps impress the guests - and Freja.Da: Køkkenet var en bikube af aktivitet.En: The kitchen was a hive of activity.Da: Gryder klirrede, ild knitrede, og tjenere sværmede ind og ud.En: Pots clattered, fire crackled, and waiters swarmed in and out.Da: Presset steg.En: The pressure was rising.Da: Gæsterne ventede på en uforglemmelig aften.En: The guests were waiting for an unforgettable evening.Da: Freja tillod sig et hurtigt blik mod Magnus.En: Freja allowed herself a quick glance at Magnus.Da: Hans håndværk var imponerende, men hun vidste, hvor meget han ønskede at bevise sig selv.En: His craftsmanship was impressive, but she knew how much he wanted to prove himself.Da: Pludselig gik en af deres vigtigste retter galt.En: Suddenly, one of their main dishes went wrong.Da: Stegen brændte næsten på.En: The roast almost burned.Da: "Magnus!"En: "Magnus!"Da: råbte Freja, hendes stemme lidt panisk.En: shouted Freja, her voice a bit panicked.Da: Men Magnus var allerede i gang.En: But Magnus was already in action.Da: Hans hurtige hænder havde reddet kødet i sidste sekund.En: His quick hands had saved the meat at the last second.Da: Han lavede hastigt en ny marinade og smurte den over stegen.En: He swiftly made a new marinade and spread it over the roast.Da: Det blev rigtigt godt, og duften fik Freja til at smile.En: It turned out really well, and the aroma made Freja smile.Da: Det nærmede sig midnat.En: Midnight was approaching.Da: Kokkenes hårde arbejde skulle frem snart.En: The chefs' hard work would soon be presented.Da: Retterne blev båret ud, én efter én.En: The dishes were carried out, one by one.Da: Tjenerne skyndte sig til gæsterne.En: The waiters hurried to the guests.Da: Deres tilfredse ansigter lyste i de flakkende lys fra faklerne.En: Their satisfied faces glowed in the flickering light of the torches.Da: Ved midnat lød der klapsalver fra salen.En: At midnight, applause erupted from the hall.Da: Gæsterne elskede maden.En: The guests loved the food.Da: Freja trak Magnus tættere ind til sig.En: Freja drew Magnus closer to her.Da: Hun vendte sig mod gæsterne og sagde højlydt: "Denne mand her er grunden til, at vores festmåltid blev en succes."En: She turned to the guests and said loudly, "This man here is the reason our feast was a success."Da: Magnus rødmede.En: Magnus blushed.Da: Stolthed fyldte hans bryst.En: Pride filled his chest.Da: Han kiggede rundt i køkkenet, der nu var stille efter kaosset.En: He looked around the kitchen, now quiet after the chaos.Da: Han følte sig endelig som en del af teamet.En: He finally felt like part of the team.Da: Freja vidste nu, at hun kunne stole på sine folk, selv når tiderne var svære.En: Freja now knew she could rely on her people, even when times were tough.Da: Det nye år blev budt velkommen med glæde, latter og god mad.En: The new year was welcomed with joy, laughter, and good food.Da: Freja og Magnus vidste begge, at de havde haft en vellykket aften.En: Freja and Magnus both knew they had a successful evening.Da: De havde lært, vokset og skabt noget specielt sammen.En: They had learned, grown, and created something special together.Da: Nytåret var kun begyndelsen på endnu flere kulinariske eventyr.En: The new year was just the beginning of even more culinary adventures. Vocabulary Words:busy: travlemedieval: middelalderligescent: duftspices: krydderierroasted: stegthead chef: hovedkokkenadjusting: tilpassedeliveries: leverancerneprecision: præcisionconcern: bekymringforehead: pandecreative: kreativeeagerly: ivrigtflavor: smagimpress: imponerecraftsmanship: håndværkpanicked: paniskmarinade: marinadearoma: duftenapplause: klapsalverblushed: rødmedepride: stolthedchaos: kaossetrely: stolejoy: glædelaughter: lattersuccessful: vellykketgrown: voksetadventures: eventyrflickering: flakkende

Fluent Fiction - Italian: Luca's Culinary Journey: A Chef's New Year Revelation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2024-12-30-23-34-01-it Story Transcript:It: Il sole invernale splendeva sulle pietre fredde del mercato del villaggio italiano.En: The winter sun shone on the cold stones of the mercato of the Italian village.It: Le tettoie colorate ondeggiavano dolcemente nel vento, mentre l'aria era piena di profumi: olive fresche, prosciutti appesi e spezie esotiche.En: The colorful awnings swayed gently in the wind, while the air was filled with aromas: fresh olives, hanging hams, and exotic spices.It: Luca camminava tra le bancarelle, con lo sguardo pensoso.En: Luca walked among the stalls, deep in thought.It: Nel suo cuore, un desiderio segreto: dimostrare il suo talento come chef durante la celebrazione di Capodanno.En: In his heart, a secret desire: to demonstrate his talent as a chef during the New Year's celebration.It: "Non ti preoccupare, Luca," disse Chiara, camminando al suo fianco.En: "Don't worry, Luca," said Chiara, walking by his side.It: "Il tuo talento è unico.En: "Your talent is unique.It: Basta credere in te stesso."En: You just need to believe in yourself."It: Luca sorrise, ma i dubbi lo tormentavano.En: Luca smiled, but doubts tormented him.It: Suo fratello Gianni era già noto nel villaggio per i suoi piatti spettacolari.En: His brother Gianni was already well known in the village for his spectacular dishes.It: Tutti aspettavano di vedere cosa avrebbe preparato quest'anno.En: Everyone was waiting to see what he would prepare this year.It: Ma Luca voleva creare qualcosa di speciale, usando gli ingredienti locali e un tocco di creatività che sarebbe diventato il suo marchio.En: But Luca wanted to create something special, using local ingredients and a touch of creativity that would become his trademark.It: Chiara fermò Luca davanti a una bancarella di spezie.En: Chiara stopped Luca in front of a spice stall.It: "Guarda queste!"En: "Look at these!"It: esclamò, indicando una pila di vasi pieni di spezie di vari colori.En: she exclaimed, pointing to a pile of jars filled with spices of various colors.It: "Possiamo creare qualcosa di straordinario con questi."En: "We can create something extraordinary with these."It: Luca annuì.En: Luca nodded.It: Scelse alcune spezie rare, gli occhi illuminati dal nuovo entusiasmo.En: He chose some rare spices, his eyes lit up with new enthusiasm.It: Sapeva che quella era l'opportunità per dimostrare il suo valore, non solo agli altri, ma a se stesso.En: He knew that this was the opportunity to prove his worth, not only to others, but also to himself.It: La sera di Capodanno, la piazza del villaggio era vivace, piena di luci e risate.En: On New Year's Eve, the village square was lively, full of lights and laughter.It: Tutti si riunirono attorno ai tavoli imbanditi.En: Everyone gathered around the laden tables.It: Gianni, con sicurezza, presentò il suo piatto sontuoso, un capolavoro d'arte culinaria.En: Gianni, with confidence, presented his sumptuous dish, a masterpiece of culinary art.It: Gli sguardi si girarono poi verso Luca.En: All eyes then turned to Luca.It: Con mani tremanti, Luca servì il suo piatto: un aromatico stufato di carne, infuso con le spezie che aveva scelto.En: With trembling hands, Luca served his dish: an aromatic meat stew, infused with the spices he had chosen.It: Il profumo avvolse l'aria, e il mormorio curioso della folla riempì il silenzio.En: The aroma enveloped the air, and the curious murmur of the crowd filled the silence.It: I primi assaggi portarono espressioni di sorpresa e gioia sui volti dei commensali.En: The first tastes brought expressions of surprise and joy to the diners' faces.It: Un'ondata di applausi scoppiò.En: A wave of applause broke out.It: "Delizioso!"En: "Delicious!"It: esclamò qualcuno.En: someone exclaimed.It: "Incredibile!"En: "Incredible!"It: aggiunse un altro.En: another added.It: Anche Gianni si avvicinò a Luca, un sorriso orgoglioso sul volto.En: Even Gianni approached Luca, a proud smile on his face.It: "Il tuo stufato è straordinario, fratello.En: "Your stew is extraordinary, brother.It: Davvero unico."En: Truly unique."It: Luca, sollevato e felice, sentì un nuovo calore nel petto.En: Luca, relieved and happy, felt a new warmth in his chest.It: Alla fine, aveva trovato la sua strada, confidando nel suo talento e nella sua creatività.En: In the end, he had found his path, trusting in his talent and creativity.It: Non doveva competere con Gianni per essere ammirato; bastava che rimanesse fedele a se stesso.En: He didn't need to compete with Gianni to be admired; he just had to stay true to himself.It: Quella notte, mentre i fuochi d'artificio esplodevano nel cielo, Luca capì che il suo futuro come chef era luminoso e promettente.En: That night, as fireworks exploded in the sky, Luca realized that his future as a chef was bright and promising.It: E con un nuovo anno all'orizzonte, sapeva che non avrebbe mai smesso di crescere e di seguire il suo cuore.En: And with a new year on the horizon, he knew he would never stop growing and following his heart. Vocabulary Words:the sun: il solethe stones: le pietrethe awnings: le tettoiethe wind: il ventothe aromas: i profumithe olives: le olivethe hams: i prosciuttithe spices: le speziethe stalls: le bancarellethe heart: il cuorethe desire: il desideriothe celebration: la celebrazionethe year: il annothe village: il villaggiothe ingredients: gli ingredientithe creativity: la creativitàthe market: il mercatothe jars: i vasithe opportunity: l'opportunitàthe worth: il valorethe tables: i tavolithe dish: il piattothe masterpiece: il capolavorothe art: l'artethe meat stew: lo stufato di carnethe aroma: il profumothe silence: il silenziothe applause: gli applausithe chest: il pettothe path: la strada

Fluent Fiction - Norwegian: From Tradition to Twist: A Christmas Dinner Evolution Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2024-12-25-08-38-19-no Story Transcript:No: Det var julaften, og en magisk stillhet lå over fjellene i Kvitfjell.En: It was Christmas Eve, and a magical silence lay over the mountains in Kvitfjell.No: Ingrid pustet dypt inn den friske fjelluften og så på snøen som glitret som diamanter utenfor vinduet i den koselige hytta.En: Ingrid took a deep breath of the fresh mountain air and looked at the snow sparkling like diamonds outside the window of the cozy cabin.No: Inne i hytta, der treveggene var pyntet med julepynt, knirket det svakt i gulvbordene.En: Inside the cabin, where the wooden walls were decorated with Christmas ornaments, the floorboards creaked softly.No: Varmen fra peisen fylte rommet, og det var en ro og harmoni i luften – en perfekt kveld for en uforglemmelig familiemiddag.En: The warmth from the fireplace filled the room, and there was a sense of peace and harmony in the air – a perfect evening for an unforgettable family dinner.No: Ingrid, en dyktig kokk og matkunstner, sto på kjøkkenet med julesangene som svakt bakteppe.En: Ingrid, a skilled chef and culinary artist, was in the kitchen with Christmas songs softly playing in the background.No: Hun elsket tradisjoner, men i år ønsket hun å eksperimentere litt.En: She loved traditions, but this year she wanted to experiment a bit.No: Hun hadde brukt dager på å finpusse både tradisjonelle og nye oppskrifter.En: She had spent days refining both traditional and new recipes.No: "Ribbe, pinnekjøtt og lutefisk," mumlet hun, mens hun så over de tradisjonelle rettene.En: "Ribbe, pinnekjøtt and lutefisk," she murmured, as she reviewed the traditional dishes.No: Men hun ønsket å tilføre dem en liten vri – kanskje en appelsinsaus til ribben eller tranebærkompott til pinnekjøttet.En: But she wanted to add a little twist to them – maybe an orange sauce for the ribbe or cranberry compote for the pinnekjøtt.No: Oskar, Ingrids bror, og Lars, deres bestefar, var dypt knyttet til de tradisjonelle rettene.En: Oskar, Ingrid's brother, and Lars, their grandfather, were deeply attached to the traditional dishes.No: "Hva er galt med den vanlige maten?" sa Oskar prøvende.En: "What's wrong with the usual food?" Oskar said tentatively.No: Ingrid møtte blikket hans, og en usikker følelse krøp inn.En: Ingrid met his gaze, and a feeling of uncertainty crept in.No: Hun visste at familien hennes elsket de tradisjonelle smakene, men drømmen om å skape noe nytt og spennende var sterkere enn frykten for avvisning.En: She knew her family loved the traditional flavors, but the dream of creating something new and exciting was stronger than the fear of rejection.No: Hun bestemte seg – hun skulle lage begge deler.En: She decided – she would make both.No: Tradisjonelle retter som familien elsket, og i hemmelighet, de nye rettene med hennes kreative vri.En: Traditional dishes that the family loved, and secretly, the new dishes with her creative twist.No: Men ville de gi dem en sjanse?En: But would they give them a chance?No: Kvelden skred frem.En: The evening progressed.No: Fyr i peisen hvinte lett, og duften av jul fylte hele hytta.En: The fire in the fireplace crackled softly, and the scent of Christmas filled the entire cabin.No: Ingrid var nervøs da hun satte begge settene med retter på bordet.En: Ingrid was nervous as she set both sets of dishes on the table.No: "God jul," sa hun med et lite håp i stemmen.En: "Merry Christmas," she said with a little hope in her voice.No: Familien satte seg, klare til kveldens festmåltid.En: The family sat down, ready for the evening's feast.No: Lars så skeptisk på de nye rettene.En: Lars looked skeptically at the new dishes.No: "Hva er dette?" spurte han med en knurrende mage.En: "What is this?" he asked with a rumbling stomach.No: Ingrid forklarte forsiktig hvordan hun hadde lagt til små justeringer.En: Ingrid explained gently how she had made small adjustments.No: Lars tok en dyp pust, mens Oskar virket nysgjerrig.En: Lars took a deep breath, while Oskar seemed curious.No: "Vi får vel prøve da," sa han til slutt.En: "Well, we might as well try," he finally said.No: De tok forsiktig litt av både det kjente og det ukjente.En: They cautiously took a bit of both the familiar and the unfamiliar.No: Til Ingrids store lettelse bredte det seg et smil over Larse ansikt.En: To Ingrid's great relief, a smile spread across Lars's face.No: "Dette er annerledes, men godt!" sa han, og Oskar nikket enig.En: "This is different, but good!" he said, and Oskar nodded in agreement.No: Snart var samtalene rundt bordet fylt med entusiasme, og flere små latterutbrudd hørtes idet tradisjon møtte fornyelse.En: Soon, the conversations around the table were filled with enthusiasm, and several small bursts of laughter were heard as tradition met innovation.No: Ingrid pustet lettet ut og kjente på en nyvunnet selvtillit.En: Ingrid breathed a sigh of relief and felt a newfound confidence.No: Hun hadde klart å bruke sine kokkekunnskaper til å skape noe nytt uten å miste essensen av julens tradisjoner.En: She had managed to use her culinary skills to create something new without losing the essence of Christmas traditions.No: Middagen endte med enighet; familien bestemte seg for å inkludere noen av Ingrids nye retter i fremtidige sammenkomster.En: The dinner ended with a consensus; the family decided to include some of Ingrid's new dishes in future gatherings.No: Ingrid så ut over bordet, fylt av kjærlighet og tilfredshet.En: Ingrid looked around the table, filled with love and satisfaction.No: Julens budskap var klart: Tid sammen var den beste ingrediensen i ethvert måltid, uansett om smaken var ny eller gammel.En: The message of Christmas was clear: Time together was the best ingredient in any meal, whether the taste was new or old. Vocabulary Words:magical: magisksilence: stillhetmountains: fjellenebreathed: pustetsparkling: glitretcozy: koseligecabin: hyttacreaked: knirketfloorboards: gulvbordeneharmony: harmoniunforgettable: uforglemmeligculinary: matkunstnerexperiment: eksperimentererefining: finpusserecipes: oppskriftermurmured: mumletdishes: retterattached: knyttettentatively: prøvendeuncertainty: usikkerhetrejection: avvisningtwist: vriscent: duftenskeptically: skeptiskcurious: nysgjerrigrelief: lettelseenthusiasm: entusiasmeinnovation: fornyelseconfidence: selvtillitessence: essensen

Fluent Fiction - Catalan: Spotlight: How Honesty Became Jordi's Secret Ingredient Find the full episode transcript, vocabulary words, and more:fluentfiction.org/spotlight-how-honesty-became-jordis-secret-ingredient Story Transcript:Ca: En un matí lluminós d'estiu, La Rambla estava plena de vida i colors.En: On a bright summer morning, La Rambla was full of life and color.Ca: Els turistes passejaven, capturant moments amb les seves càmeres.En: Tourists strolled, capturing moments with their cameras.Ca: Els venedors cridaven, oferint records i begudes fresques als visitants, mentre els artistes del carrer omplien l'aire d'alegria i màgia.En: Vendors called out, offering souvenirs and cool drinks to visitors, while street artists filled the air with joy and magic.Ca: Entre la multitud, Jordi caminava nerviós.En: Amid the crowd, Jordi walked nervously.Ca: Encara no entenia com havia acabat a Barcelona, invitat a un prestigiós cim culinari internacional.En: He still didn't understand how he ended up in Barcelona, invited to a prestigious international culinary summit.Ca: Era un error, ho sabia, però no podia desaprofitar aquesta oportunitat.En: It was a mistake, he knew, but he couldn't miss this opportunity.Ca: La seva família estava plena de grans xefs, i ell sempre havia quedat en segon pla.En: His family was full of great chefs, and he had always been in the background.Ca: Així que va decidir fer el millor que pogués: confiar en el seu encant natural.En: So he decided to do the best he could: rely on his natural charm.Ca: A prop del teatre del Liceu, Mireia estava ocupada preparant les seves notes.En: Near the Liceu theater, Mireia was busy preparing her notes.Ca: Era una periodista reconeguda i no estava segura que Jordi fos el cuiner adequat per cobrir aquell esdeveniment.En: She was a renowned journalist and wasn't sure if Jordi was the right chef to cover the event.Ca: Havia sentit que tenia poc coneixement sobre la cuina internacional.En: She had heard he had little knowledge of international cuisine.Ca: Tanmateix, estava intrigada per veure què faria sobre l'escenari.En: Nevertheless, she was intrigued to see what he would do on stage.Ca: Quan va arribar l'hora, Jordi va pujar a l'escenari amb l'estómac ple de papallones.En: When the time came, Jordi stepped onto the stage with butterflies in his stomach.Ca: Les llums brillants el cegaven lleugerament, però va respirar fons.En: The bright lights blinded him slightly, but he took a deep breath.Ca: Amb un somriure, va començar a parlar.En: With a smile, he began to speak.Ca: "Bon dia a tothom!En: "Good morning, everyone!"Ca: " va exclamar amb energia.En: he exclaimed energetically.Ca: El públic va respondre amb una calorosa benvinguda.En: The audience responded with a warm welcome.Ca: "No sóc un expert en cuina internacional com molts de vosaltres, però sóc un gran admirador del menjar honest i senzill.En: "I'm not an expert in international cuisine like many of you, but I am a great admirer of honest and simple food."Ca: "A mesura que parlava, va fer comparacions juganeres entre la cuina de carrer catalana i els plats més elaborats.En: As he spoke, he playfully compared Catalan street food to more elaborate dishes.Ca: Va descriure com les tapes podien competir amb qualsevol plat gourmet si eren fetes amb amor.En: He described how tapas could compete with any gourmet dish if made with love.Ca: El públic somreia i assentia, atrapats pel seu entusiasme.En: The audience smiled and nodded, captivated by his enthusiasm.Ca: Tot anava bé fins que algú del públic va aixecar la mà.En: Everything was going well until someone in the audience raised a hand.Ca: "Què pensa sobre la fusió culinària entre la cuina asiàtica i mediterrània?En: "What do you think about the culinary fusion between Asian and Mediterranean cuisine?"Ca: " va preguntar.En: they asked.Ca: Jordi va sentir com el seu cor s'accelerava.En: Jordi felt his heart race.Ca: No tenia ni idea de què respondre.En: He had no idea what to answer.Ca: Va aguantar la respiració per un moment i després va decidir ser sincer.En: He held his breath for a moment and then decided to be honest.Ca: "Sincerament, no ho sé," va admetre, rascant-se el cap amb un somriure.En: "Honestly, I don't know," he admitted, scratching his head with a smile.Ca: "Però el que sé és que m'encantaria provar-ho!En: "But what I do know is that I'd love to try it!Ca: A vegades, combinar el millor dels dos mons pot portar a alguna cosa màgica.En: Sometimes, combining the best of both worlds can lead to something magical."Ca: "El públic va esclatar a riure i aplausos.En: The audience burst into laughter and applause.Ca: Gràcies a la seva honestedat i humor, Jordi havia guanyat els cors de tots.En: Thanks to his honesty and humor, Jordi had won everyone's hearts.Ca: Quan va baixar de l'escenari, Mireia el va interceptar.En: When he stepped off the stage, Mireia intercepted him.Ca: "Has fet una gran feina, Jordi," va dir ella, amb admiració al seu to.En: "You did a great job, Jordi," she said, admiration in her voice.Ca: "Estic impressionada amb la teva franquesa.En: "I'm impressed with your candor."Ca: "Jordi va somriure, més confiat que mai.En: Jordi smiled, more confident than ever.Ca: Va adonar-se que no calia ser un expert en tot per aconseguir el respecte dels altres.En: He realized that you didn't have to be an expert in everything to earn the respect of others.Ca: A vegades, ser un mateix era el més important.En: Sometimes, being yourself was the most important.Ca: Aquest dia a La Rambla, sota el sol radiant de l'estiu, Jordi ho va aprendre de la millor manera possible.En: That day on La Rambla, under the radiant summer sun, Jordi learned this in the best possible way. Vocabulary Words:the crowd: la multitudthe vendor: el venedorthe street artists: els artistes del carrerthe stage: l'escenarithe journalist: la periodistathe summit: el cimmistake: errorthe respect: el respecteculinary: culinarithe courage: el coratgethe butterflies: les papallonesthe public: el públicto scratch: rascar-seto capture: capturarto stroll: passejarthe opportunity: l'oportunitatto offer: oferirto intrigue: intrigarto admit: admetrethe applause: els aplaudimentsto admire: admirarthe enthusiasm: l'entusiasmeto earn: aconseguirthe mistake: l'errorthe cuisine: la cuinathe fusion: la fusióthe charm: l'encantthe renown: la famato nod: assentirto blind: cegar

Subscriber-only episodeThe BanterThe Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!The ConversationThe Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain.  Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in California…and elsewhere.The Inside TrackThe Guys enjoy getting to know Tim Hollingsworth and will let YOU know how to experience Chain on the east coast!Tim (about fried chicken sandwiches at his place CJ Boyd's): making really good sauces, really good fried chicken, using a really good bun and, you know, assembling these, these amazing sandwiches. I mean, I'm salivating. Francis: Awesome. That's awesome.Tim Hollingsworth on The Restaurant Guys 2024BioChef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant which features eclectic, vibrant flavors inspired by the wood fire and global influences. It is scheduled to close in September 2024. In 2018, he opened C.J. Boyd's in LA, a fried chicken stand that pays homage to Chef Tim's grandfather Cecil Boyd and his southern roots. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix's The Final Table, a global culinary competition series. InfoTim's Restaurantshttps://www.timothyhollingsworth.com/restaurantsTim on IG@cheftimhollingsworthChainFEST NYC - Sept 21, 2024https://ny.chainfest.com/Roku Special on Chain and ChainFESTOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi RestaurantReach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

The BanterThe Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!The ConversationThe Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain.  Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in California…and elsewhere.The Inside TrackThe Guys enjoy getting to know Tim Hollingsworth and will let YOU know how to experience Chain on the east coast!Tim (about fried chicken sandwiches at his place CJ Boyd's): making really good sauces, really good fried chicken, using a really good bun and, you know, assembling these, these amazing sandwiches. I mean, I'm salivating. Francis: Awesome. That's awesome.Tim Hollingsworth on The Restaurant Guys 2024BioChef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant which features eclectic, vibrant flavors inspired by the wood fire and global influences. It is scheduled to close in September 2024. In 2018, he opened C.J. Boyd's in LA, a fried chicken stand that pays homage to Chef Tim's grandfather Cecil Boyd and his southern roots. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix's The Final Table, a global culinary competition series. InfoTim's Restaurantshttps://www.timothyhollingsworth.com/restaurantsTim on IG@cheftimhollingsworthChainFEST NYC - Sept 21, 2024https://ny.chainfest.com/Roku Special on Chain and ChainFESTOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi RestaurantReach out to The Restaurant GuysSupport the Show.Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

We chat with tomato farmer Trout Gaskins plus the Vulgar chef stops by to help us figure out what makes the perfect totmato sandwich!

This week, we're getting edgy with Food Network personality and cookbook author Eric Greenspan. We discuss everything from how one achieves "Celebrity Chef" status to beating Bobby Flay. We find out from the “Grilled Cheese God” how many sandwich recipes exist AND tackle the burning question: is Guy Fieri genuinely a nice guy or just a flame-shirted facade? Get ready for a racy, mouthwatering, and hilariously “cheesy” (yeah that's a “New School” plug) chat! @chefgreeny @eatnewschool @duckdelivery @guyfieri @bobbyflay  @RoccoDiSpirito  @alainducasse @davidbouley @spagobh @wolfgangpuck @waltermanzke @republiquerestaurantla @adamgertler @andywangnyla @burtbakman @providencela @therealpastramiqueen @hattiebs @boltonsfamous @baveldtla @bestiadtla @saffysla @evanfunke @motherwolfla @funke_la @dorsia @christianpetroni @chefaaronmay @beautothaizzo @libertykitchenphl

Fluent Fiction - Dutch: Culinary Creativity: How a Chef and Florist Reinvented a Dish Find the full episode transcript, vocabulary words, and more:fluentfiction.org/culinary-creativity-how-a-chef-and-florist-reinvented-a-dish Story Transcript:Nl: De zon scheen fel boven de Albert Cuyp Markt.En: The sun shone brightly over the Albert Cuyp Market.Nl: Mensen liepen druk langs de kramen, het was zomer en iedereen wilde verse producten kopen.En: People bustled past the stalls; it was summer, and everyone wanted to buy fresh produce.Nl: Kees, een chef-kok uit de buurt, liep met snelle passen door de markt.En: Kees, a local chef, walked briskly through the market.Nl: Hij had een doel: bijzondere ingrediënten vinden voor een nieuw gerecht.En: He had a goal: to find special ingredients for a new dish.Nl: Een voedselcriticus zou die avond zijn restaurant bezoeken.En: A food critic was visiting his restaurant that evening.Nl: Kees wilde indruk maken.En: Kees wanted to make an impression.Nl: Marieke, een getalenteerde bloemist en Kees' jeugdvriendin, stond bij haar bloemenkraam.En: Marieke, a talented florist and Kees' childhood friend, stood at her flower stall.Nl: Ze kende de markt op haar duimpje.En: She knew the market like the back of her hand.Nl: “Kees!” riep ze vrolijk toen ze hem zag.En: "Kees!" she called cheerfully when she saw him.Nl: “Wat zoek je vandaag?”En: "What are you looking for today?"Nl: “Kijk,” zei Kees, zijn ogen glinsterend van spanning.En: "Look," Kees said, his eyes glistening with excitement.Nl: “Ik zoek de verste en uniekste ingrediënten.En: "I'm looking for the freshest and most unique ingredients.Nl: De criticus komt vanavond.En: The critic is coming tonight.Nl: Ik moet iets speciaals maken.”En: I need to make something special."Nl: Marieke glimlachte.En: Marieke smiled.Nl: Ze wilde graag helpen, en misschien konden ze weer samen lachen zoals vroeger.En: She wanted to help, and maybe they could laugh together again like they used to.Nl: “Kom mee,” zei ze.En: "Come with me," she said.Nl: “Ik ken een paar geweldige kraampjes.”En: "I know a few great stalls."Nl: De markt was levendig en kleurrijk.En: The market was lively and colorful.Nl: Overal waren stapels verse groenten, fruit en kruiden.En: Everywhere there were piles of fresh vegetables, fruits, and herbs.Nl: De geur van rijpe tomaten en verse kruiden vulde de lucht.En: The smell of ripe tomatoes and fresh herbs filled the air.Nl: Kees en Marieke baanden zich een weg door de menigte.En: Kees and Marieke made their way through the crowd.Nl: De beste producten waren aan het eind van de ochtend vaak al weg.En: The best products were often already gone by late morning.Nl: Ze stopten bij een kraam met schitterende rode tomaten.En: They stopped at a stall with brilliant red tomatoes.Nl: “Deze zijn geweldig,” zei Kees en hij pakte er een paar.En: "These are great," said Kees, picking up a few.Nl: Maar net op dat moment zag hij zijn rivaal, een andere chef-kok, de laatste van een zeldzame specerij pakken die Kees graag wilde.En: But just at that moment, he saw his rival, another chef, grabbing the last of a rare spice that Kees wanted.Nl: “Verdorie,” mompelde Kees, zijn ogen donker van frustratie.En: "Darn," muttered Kees, his eyes dark with frustration.Nl: Marieke zag zijn spanning.En: Marieke saw his tension.Nl: “Wat nu?” vroeg ze.En: "What now?" she asked.Nl: “Ik weet het niet,” zuchtte Kees.En: "I don't know," sighed Kees.Nl: “Misschien moet ik mijn recept aanpassen.”En: "Maybe I'll have to change my recipe."Nl: “Wat als,” begon Marieke voorzichtig, “je bloemen gebruikt?En: "What if," Marieke began cautiously, "you used flowers?Nl: Verse eetbare bloemen kunnen een prachtig en uniek element toevoegen.”En: Fresh edible flowers can add a beautiful and unique element."Nl: Kees keek haar sceptisch aan.En: Kees looked at her skeptically.Nl: “Bloemen? In mijn gerecht?”En: "Flowers? In my dish?"Nl: “Denk erover na,” drong Marieke aan.En: "Think about it," Marieke insisted.Nl: “Ze zijn vers, uniek en smaken uitstekend.”En: "They are fresh, unique, and taste excellent."Nl: Terwijl ze verder liepen, dacht Kees na over het idee van Marieke.En: As they walked on, Kees pondered Marieke's idea.Nl: Maar tijd was kort.En: But time was running short.Nl: Toen ze bij de bloemenkraam kwamen, pakte Kees impulsief een paar eetbare bloemen.En: When they reached the flower stall, Kees impulsively grabbed a few edible flowers.Nl: “Oké,” zei hij.En: "Okay," he said.Nl: “Laten we het proberen.”En: "Let's try it."Nl: Die avond stond Kees nerveus in de keuken.En: That evening, Kees stood nervously in the kitchen.Nl: Marieke was ook gekomen om te helpen.En: Marieke had also come to help.Nl: Samen creëerden ze een prachtig gerecht met verse kruiden, groenten en eetbare bloemen.En: Together they created a beautiful dish with fresh herbs, vegetables, and edible flowers.Nl: Toen de voedselcriticus het gerecht proefde, glimlachte hij breed.En: When the food critic tasted the dish, he smiled broadly.Nl: “Kees,” zei de criticus, “dit is heerlijk.En: "Kees," said the critic, "this is delicious.Nl: Zo fris en creatief.En: So fresh and creative.Nl: Echt indrukwekkend.”En: Truly impressive."Nl: Kees zuchtte van opluchting en keek naar Marieke.En: Kees sighed with relief and looked at Marieke.Nl: “Bedankt,” fluisterde hij.En: "Thank you," he whispered.Nl: “Zonder jou was dit niet gelukt.”En: "Without you, this wouldn't have worked."Nl: Marieke lachte, haar ogen vol warmte.En: Marieke laughed, her eyes full of warmth.Nl: “Je hebt het zelf gedaan, Kees.En: "You did it yourself, Kees.Nl: Ik was er alleen om je te helpen herinneren dat creativiteit altijd wint.”En: I was just here to remind you that creativity always wins."Nl: Vanaf die avond waardeerde Kees Mariekes creatieve input meer dan ooit.En: From that evening on, Kees appreciated Marieke's creative input more than ever.Nl: Ze werkten vaker samen, en hun vriendschap groeide sterker.En: They worked together more often, and their friendship grew stronger.Nl: De Albert Cuyp Markt was niet zomaar een plek voor verse producten, het was ook een plek waar oude vriendschappen nieuwe smaken vonden.En: The Albert Cuyp Market was not just a place for fresh produce; it was also a place where old friendships found new flavors. Vocabulary Words:shone: scheenbrightly: felbustled: liepen drukstalls: kramenbriskly: met snelle passengoal: doelingredients: ingrediëntencritic: criticustalented: getalenteerdeflorist: bloemistcheerfully: vrolijkglistening: glinsterendunique: unieksmelled: geurherbs: kruidencrowd: menigtepiles: stapelsripe: rijperare: zeldzaamspice: specerijimpulsively: impulsiefpondered: dacht nacreatively: creatiefbroadly: breedsigh: zuchtnervously: nerveuswarmth: warmteappreciate: waardeerdeflavors: smakenbrilliant: schitterend

In this episode of the FreeMind Network Podcast, we sit down with Jeremy Leinen, the executive chef at the Country Club of Rochester. Jeremy brings us into the high-stakes world of country club kitchens, where every event is a new challenge. From managing large-scale events with hundreds of guests to handling unique and sometimes quirky member requests, Jeremy's experience is a masterclass in situational awareness and adaptability.Tune in to hear about his memorable moments, the intricacies of menu planning, and how he leads his diverse team through the chaos of the kitchen. Whether you're a culinary enthusiast or someone who loves a good story, this episode is packed with insights and laughter.Key Highlights:Jeremy Leinen's background and role at the Country Club of Rochester.Unique challenges of working in a country club kitchen.The importance of situational awareness and customization in food service.A memorable story about an Easter event that tested the team's resilience.The art of managing a diverse kitchen staff.Balancing quality and budget in ingredient selection.Timestamps:0:00 - Introduction to Jeremy Leinen0:19 - The pressures of working in a country club kitchen1:07 - Unique member requests and situational management3:00 - A memorable Easter event: challenges and triumphs8:20 - The art of delegation and staff management13:25 - Creativity and customization in menu planning16:29 - Handling member preferences and maintaining quality24:40 - Behind the scenes of a large-scale event29:06 - Jeremy's off-time activities and personal interests31:08 - Choosing vendors and balancing budgets36:39 - Funniest back-of-house story37:59 - Jeremy's favorite foods and cooking at home43:16 - How to connect with Jeremy#CountryClubChef #CulinaryJourney #ChefLife #BehindTheScenes #EventPlanning #FoodService #KitchenManagement #CulinaryArts #Podcast #FreeMindPodcast #FreeMindNetworkBecome a supporter of this podcast: https://www.spreaker.com/podcast/freemind-network-podcast-unveiling-the-grit-of-leadership--5189978/support.

Join the ladies as they get real with Chef Ruben Rodriguez of Nai & Bad Hombre in the East Village. They dig into his wild tales of growing up in Galicia, Spain, his no-BS take on the hospitality industry, and why pilates isn't just for soccer moms. Plus, talkin' shit on the hilarious mishaps of getting older.  @rubenboilsoctopus @naitapas @badhombrenyc  MENTIONS: @larinabrooklyn   

We chat with Michelin Star awarded chef Wes Whitsell, currently cooking in Los Angeles with projects Mama's Boy  & The Waterfront Venice. We discuss boxed cake, colonoscopies, the differences in dining in Los Angeles & New York City, cooking from your nuts, faking it until you make it, and oh so much MORE!  @chefweswhitsell @mamasboy @thewaterfrontvenice Mentions: @gjelinarestaurant @evanfunke @blairs.silverlake @littleowlnyc @chefpjcalapa @mareanyc @joecampanaro @hatchethall @osterialabuca @sohohouse @hauserwirth @manueladtla @the_thejgold @hatchetchief @cervosnyc @claud_nyc @unsqgreenmarket @lostacos1 @courage_bagels @somtumderny@losmariscos1 @saffysla @charcoalrestaurants @bestiadtla @baveldtla @rafsnewyork @mussoandfrankgrill @josiahcitrin @langersdeli @katzsdeli @joeandpats @doughnuttery

We chat with culinary educator of the year Gianna Gurga, we talk about being a teacher,how she got to where she is and her students competeing in Pro Start. Plus we say goodbye to this version of Plumluvfoods as we begin our journey to FM/AM radio! Thank you to everyone for all the support over the years! The podcast will be back in July!

Great BBQ ideas maybe you never thought of plus the rap beef between Chef Derik and Chef Dan Continues

Tonight we talk about plating food up with a James Beard Nominee, Chef David Standridge joins us from Shiprights Daughter in Mystic CT.

Fluent Fiction - Japanese: A Culinary Day in Kyoto: Haruto's Special Welcome Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-culinary-day-in-kyoto-harutos-special-welcome Story Transcript:Ja: 春の暖かい朝、京都の小さな町にある古い旅館で、ハルトは働いていました。En: On a warm spring morning, Haruto was working at an old inn located in a small town in Kyoto.Ja: 彼はこの旅館のシェフでした。En: He was the chef of this inn.Ja: 毎日、新鮮な食材を使って、美しい料理を作っていました。En: Every day, he prepared beautiful dishes using fresh ingredients.Ja: その日、旅館の女将さんがハルトに言いました。「今日は大切なお客様が来るよ。En: That day, the innkeeper told Haruto, "Today, we have an important guest coming.Ja: 特別なおもてなしをしてね。」En: Please give them a special welcome."Ja: ハルトは「はい、わかりました！」と答え、すぐに台所に向かいました。En: Haruto replied, "Yes, I understand!" and immediately headed to the kitchen.Ja: ハルトは旬の食材を集めました。鮮やかな魚、新鮮な野菜、香り豊かなハーブ。En: Haruto gathered seasonal ingredients—vivid fish, fresh vegetables, and fragrant herbs.Ja: 彼はそれらを使って、美しい盛り付けの料理を作り始めました。En: Using these, he began preparing beautifully arranged dishes.Ja: まず、お刺身を丁寧に切り分けました。En: First, he carefully sliced sashimi.Ja: その後、天ぷらを揚げました。En: Then, he fried tempura.Ja: 最後に、美しい和菓子を作りました。En: Finally, he made exquisite wagashi (Japanese sweets).Ja: その間に、お客様が到着しました。En: Meanwhile, the guest arrived.Ja: お客様は有名な茶道の先生でした。En: The guest was a renowned tea ceremony master.Ja: 女将さんはお客様を丁寧に迎えました。En: The innkeeper warmly welcomed the guest.Ja: 「ようこそいらっしゃいました。En: "Welcome.Ja: どうぞくつろいでください。」En: Please make yourself comfortable."Ja: 夕食の時間になり、ハルトの作った料理が運ばれました。En: It was dinner time, and the dishes Haruto had prepared were brought out.Ja: お客様はその料理を見て、目を輝かせました。En: The guest's eyes sparkled upon seeing the food.Ja: 「美しいですね！En: "It's beautiful!Ja: いただきます。」En: Let's eat."Ja: お客様は一口食べて、微笑みました。En: The guest took a bite and smiled.Ja: 「本当に美味しいです。En: "It's truly delicious.Ja: シェフの腕に感謝します。」En: My thanks to the chef for his skill."Ja: その言葉を聞いて、ハルトは心から嬉しくなりました。En: Hearing those words, Haruto felt truly happy.Ja: 彼の努力が認められたのです。En: His efforts were recognized.Ja: 彼はもっといい料理を作ろうと決意しました。En: He resolved to make even better dishes.Ja: 自分の腕を磨くために、もっと勉強するつもりでした。En: He intended to study further to improve his skills.Ja: 夜遅く、ハルトは台所を片付け終えました。En: Late at night, Haruto finished cleaning up the kitchen.Ja: 彼は外に出て、満月を見上げました。En: He stepped outside and looked up at the full moon.Ja: 「今日はいい日だったな。」En: "Today was a good day."Ja: 彼はそうつぶやき、旅館に戻りました。En: He murmured to himself before returning to the inn.Ja: 京都の夜は静かで、風が優しく吹いていました。En: The Kyoto night was quiet, and the wind gently blew.Ja: ハルトは満足感とともに、眠りにつきました。En: Haruto fell asleep with a sense of satisfaction.Ja: 明日もまた、新しい一日が始まります。En: Tomorrow would be another new day.Ja: そして、ハルトは美味しい料理を作り続け、たくさんのお客様に喜んでもらうことを夢見ていました。En: And so, Haruto dreamed of continuing to make delicious food and bringing joy to many more guests.Ja: 彼の冒険はまだ始まったばかりです。En: His adventure was just beginning.Ja: これで、おしまいです。En: This concludes the story. Vocabulary Words:innkeeper: 女将さんseasonal: 旬gathered: 集めましたingredients: 食材vivid: 鮮やかなfragrant: 香り豊かなcarefully: 丁寧にsliced: 切り分けましたarranged: 盛り付けrenowned: 有名なtea ceremony: 茶道master: 先生sparkled: 目を輝かせましたexquisite: 美しいresolved: 決意しましたrecognized: 認められたstepped outside: 外に出てmurmured: つぶやきquiet: 静かgently: 優しくsatisfaction: 満足感adventure: 冒険bring joy: 喜んでもらうcontinues: 続けwarm: 暖かいinn: 旅館chef: シェフsashimi: お刺身fried: 揚げましたwagashi: 和菓子

We go deep with Carlos from Chefs Roll apparel, Use promo code Plum30 for 30% off!!

They say it's not about what happens to you, it's about how you handle what happens to you. Join us for a riveting episode where Doreen and Tony dive into life's unexpected twists and turns with none other than Master Chef Season 7 Winner, Shaun O'Neale! In a candid conversation, Shaun shares invaluable insights on navigating those 'Oh S&*&t Moments,' of life, mastering the art of pivoting, and discovering genuine happiness in the present moment. Get ready to be inspired by Shaun's awe-inspiring journey—from rags to riches and from the lowest lows to the highest peaks. Prepare to be captivated by Shaun's unique life philosophy, a philosophy that played a pivotal role in gearing him up for his biggest television performance ever before judges Gordon Ramsey, Christina Tosi and the whole world. **2024 Update: After recording this episode, many changes took place for our friend Shaun. He is now living in beautiful Arizona and the Executive Chef of restaurant 333 which will be opening in Spring 2024. Three Thirty Three combines cool and contemporary interiors with a superlative culinary offering. The Asian inspired menu encompasses wood-fired dishes along with an extensive sushi selection with over-the-top touches like peking duck with caviar and dry aged wagyu tomahawk. Inspired by Shaun, Doreen & Tony cook her famous Cosi Buono Che Crea Dipendenza (Tomato Basil Pasta). Photos and the recipe are below! And remember to tune in each episode on Apple, Amazon, Google and Spotify. LINKS/RESOURCES:  Link to Recipe and behind the scenes bonus content: https://www.secondactscratch.com/post/episode-one-greatest-oh-s-t-moments-in-history-guest-star-sean-o-neale-masterchef-winner Shaun's Instagram: https://www.instagram.com/threethirtythreerestaurant/ Shaun's Website: djshaunoneale.com

Chatters That Matter Presents: Chef Eddie G: A Culinary Journey Join Dr. Cheryl BryantBruce MD as she presents Chef Eddie G on Chatters That Matter! Watch as Chef Eddie G takes you on a culinary journey through his favorite dishes, sharing exclusive personal stories and career highlights along the way. From braised short ribs to grilled watermelon salad, Chef Eddie G's step-by-step guide will have you cooking like a pro in no time. Experience the magic of Chef Eddie G's unique blend of New York City grit and global flavors, as he shares his passion for hospitality and the power of a good meal to bring people together. From his early days as his mother's "sous chef" to managing restaurants and employees around the world, Chef Eddie G's love for food and hospitality shines through in every dish he creates. Don't miss out on this culinary adventure with Chef Eddie G on www.chefeddieg.tv/ - Cooking Local with Chef Eddie G. Subscribe now and start cooking like a pro with Chef Eddie G! Cheryl Bryant Bruce M.D. (thecelebritydoc.net) #ChefEddieG #CulinaryJourney #Foodie #Cooking #ChefLife #Gourmet #FoodInspiration #FoodArt #FoodPhotography #FoodBlog #FoodVlogger #FoodNetwork #FoodieAdventures #ChefSkills #KitchenCreativity #FoodPassion #TasteOfHome #Gastronomy #FoodHeaven #FoodExperience

The boys are joined by Chef Tyler Anderson tonight to get his opinion on some of the best the internet has to offer

Should wine be allowed in grocery stores? WE talk to our friend G Patel about this polarizing topic and we taste a delicous red from Sicily!check out www.ctwinecustomer.com for mre info

Welcome to Hot Topics! In this episode, host Gabrielle Crichlow sits down with guest Tory Griffin, the owner of TG's Sweet Treats and Grill, to discuss the ins and outs of starting and operating a food delivery business. Tory shares his journey of becoming a chef and starting his business in St. Louis, Missouri.Tory's food delivery business primarily focuses on delivering delicious meals to his customers. He also offers in-house chef services and catering. Orders can be placed through his Facebook page or website, and Tory personally delivers the food himself. He prides himself on cooking a variety of international dishes and is open to accommodating special requests.During the conversation, Gabrielle and Tory delve into the challenges of managing a food delivery business alone. They also discuss Tory's future plans, which include expanding to a food truck and eventually opening a brick-and-mortar establishment. Tory's ambition extends beyond just delivery, as he also ships his two barbecue sauces and a magic marinade nationwide.The episode provides valuable insights into starting and running a food delivery business, emphasizing the importance of planning, flexibility, and customer satisfaction. Tory's story serves as an inspiration for aspiring entrepreneurs in the food industry, showcasing the possibilities with determination and a passion for cooking.Join Gabrielle and Tory as they discuss the ups and downs of the food delivery business and gain valuable tips and inspiration for your own entrepreneurial journey. Tune in to Hot Topics and get ready for a mouthwatering conversation!Who is Tory Griffin?In 2015, Tory Griffin started TG's Sweet Treats to showcase his talents in the world of baking and creating mouthwatering desserts. In the middle of the covid-19 pandemic, while brainstorming ways to meet the needs of his customers in 2020, he came up with the idea to display all of his chef skills by adding the - & Grill for his inspiring food dishes, that are a work of art. Since the age of 8, he has dreamed of owning his very own restaurant. Of which, he was inspired by watching Chef and Author Justin Wilson on PBS, who was known for the statement, "I gar-ron-tee." As well as other tv shows with Chefs like Martha Stewart on Holiday Entertaining, and Fork In The Road with Chef Paul Prudhomme, etc. He has a plethora of dishes in different cultural cuisines like Italian, Mexican, Chinese, and of course, American. Its love at first bite when you come in to experience the pleasurable experience of TG's Sweet Treats & Grill, come in hungry, and leave out floating on clouds. The taste is set apart from normal food services, its not just delicious, its an experience. Soon you will see our new project, TG's Sweet Treats & Grill Food Truck, our 1st location, location expansion, and our products at your local grocery store.You can find Tory Griffin:On the web: https://www.tgsweets.org/On Facebook: https://www.facebook.com/profile.php?id=100038758214709On Instagram: https://www.instagram.com/tgs_sweet_treats_and_grill/On Tik Tok: https://www.tiktok.com/@toryzgOn YouTube: https://www.youtube.com/channel/UCrW43uRoDAFN_ubWdibj-ZAWatch this episode on YouTube: https://youtube.com/live/fjZatNrFu_I************************************************Follow A Step Ahead Tutoring Services:Facebook: https://www.facebook.com/astep...Instagram: https://www.instagram.com/aste...Twitter: https://www.twitter.com/ASATS2...YouTube: https://www.youtube.com/@astepaheadtutoringservicesTikTok: https://www.tiktok.com/@asats2013Eventbrite: https://astepaheadtutoringserv...Visit our website: https://www.astepaheadtutoring...Sign up for our email list: https://squareup.com/outreach/...Sign up for our text list: https://eztxt.s3.amazonaws.com/534571/widgets/61fc686d8d6665.90336120.htmlCheck out our entire "Hot Topics!" podcast: https://www.astepaheadtutoring...Support us:Cash App: https://cash.app/$ASATS2013PayPal: https://paypal.me/ASATS2013Venmo: https://venmo.com/u/ASATS2013Zelle: success@astepaheadtutoringservices.comOriginal date of episode: June 3, 2023

Tonight we are joined by Heather Wright the Tea and Tarot witch. We talk the healing powers of tea and of course Im sure some Trot cards will be involved.Check out Heather @theteatrotwitch on IG and of course @teatarotbutiue

Its a night under the learning tree with Chef Michel Nischan

We start our holiday gift giving guide for chefs! Plus talk a little catering and more

Its our annual Thanksgiving show and we chat about people in the industry who have to work holidays and year round! Plus we give some thanksgiving cooking tips and talk what we are thankful for, we are joined by Director of Conferences services and catering Matt Stockman from Hammock Beach resort!

Cooking on television is not always as easy as it looks! Even for the experts! Plus a huge announcement!

Tonight we bring you to the NyC hot Sauce Expo, lots of interviews, great sauces and Jeffy enters the Wings of Deaths challenge!

Tonight the boys have a fun conversation with Grady Powell and Doug Marcaida from History channels Forgd in Fire. The new season starts October 4th at 9pm!

When you visit our first guest's restaurant, you'll surely be as enamored with Chef Ehren Ryan's menu as I was from simply researching his culinary creations. After speaking with Ryan regarding Common Lot, his restaurant which is located in Milburn, NJ, I learned that his mastery of plating the perfect dish was founded upon a global background. That same background, from Chef Ryan's own description, consisted entirely from working inside Michelin Star rated kitchens. This is most likely the reason Common Lot's name appears on NJ Monthly's Top 25 restaurants to visit since it opened in 2016, and why so many other publications and shows have praised him and his co-owner/wife's business. If you want to learn more about Ehren and Common Lot, tune in to this week's show!During our interlude, our own co-host, Amaris Pollock, takes you on a quick tour around the tri-state area for festive Fall fun! She took a short moment to help plan your festive fun this spooky season, including Pop-Up bars with Halloween-themed decor, festivals, and more! So get your calendars out and mark these events down--and get ready for some cheers, music, and lots of spooktacular fun!Our next guest hails from the Philadelphia area, and is a long-time friend of the show! Charisse McGil has circled back to her origins in the industry with her new role as the Executive Director of the Farmers Markets Coalition. As you'll find out when you tune in, McGil took her skills as a leader in the scholastic sense and as an event organizer and transformed her role to manage the Lansdale Farmers Market. She then found out the fiscal difference between running a Market and being a vendor. So when her daughter further drove the point home by way of a successful venture--McGil aided her daughter's business and started her own: French Toast Bites. Years later, McGil has found herself in a new role within managing farmers markets, only this time on a grand scale.

Tonight we hang live at the University of Delaware with some hospitality students and chef Alison Ranis.

The boys talk about those times when you just wish no one was looking... Guests The Vagabond Chef and Tommy Eckert join us

saving the world! talking summer food!

Toniugjt the boys ard joined by thier new friends from the north Maddie and Kiki! They are masters of the grill and have some greast tips for us!

the boys are joined by visonary and permaculture expert Jim Gale from Food Forest Abundence

On this episode the boys chat with Hell's Kitchen season 21 winner Chef Alex Belew

Tonight the boys are hanging with wine professional Tanya Porcelli (@tanyas_tasting_table on IG )and tasting some great summer whites! Sella and Mosca Vermentino, Sardinia Trimbach RieslingDr Frank Rkatsitelli, Finger Lakes These are available pretty much anywhere!Plus what is your best bet for no hangover... besides not drinking. The boys give their tips!

We talk with Jon Calias from Hofstra University about his graduate project... a culinary cookoff! Oh and Chef Jeffy co-hosted the show!

The crown prince of foie gras returns! We pay tribute to Chef Michael Ginor and talk about the new ventures of chef Lenny. Plus we talk how pay is changing the industry!

One of the best chefs in the world returns to the show and talks awards, food, fishing and Long Island Bagels... is that a thing?

Tonight the food porn unicorn returns to talk his new podcast and more, plus we show some of the greatest gifts Plum has ever bought Jeffy and Plum showcases his wrestling voices to the world!