Podcasts about chefs

Eliot Shorr-Parks reveals who he thinks will be the Eagles' first target in free agency next week. Later, the guys react to the Maxx Crosby rumors and discuss what Sean Mannion's role will be in the 2026 coaching staff. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Armond Joseph has been with the live-fire restaurant Léon 1909 since it opened on Shelter Island, NY, about four years ago,  first as sous chef and now as chef. Drawing from area purveyors and farms--including the restaurant's own--Armond employs fire as his muse in his never-ending search for what "Shelter Island tastes like." This fascinating conversation, recorded from before the open kitchen at Léon 1909, takes on deeper and deeper meaning as it reaches its coda, with a tour of the restaurant's 15-foot hearth. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. Episode host/producer: Andrew Friedman Producer: Roderick Alleyne 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!

Aquí no hablamos de suerte. Hablamos de decisión. Lina Marcela llegó a Australia como inmigrante, sin visa permanente, sin dinero y trabajando como chef más de 100 horas a la semana. Vivía de pago en pago. Hoy tiene 7 propiedades, ingresos pasivos y trabaja como developer inmobiliaria ayudando a otros a invertir. En este episodio aprenderás: – Cómo consiguió crédito siendo extranjera – Cómo refinanció y reutilizó el equity – Cómo pasó de cero propiedades a siete – Cómo cambió su mentalidad antes de cambiar sus ingresos Si crees que los millennials no pueden crecer financieramente… este episodio te va a incomodar.

John Russ and Kim Beechner join the Restaurant Unstoppable Network for a live Q+A on March 30th, 2026 at 11AM EST.  To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Chef John Russ is the chef-owner of Clementine, a celebrated neighborhood restaurant in San Antonio known for its seasonally driven menus and warm, family-centered hospitality. A New Orleans native and 2023 James Beard Award finalist for Best Chef: Texas, Russ trained at Delgado Culinary and refined his craft in fine dining kitchens at the Ritz-Carlton and The Capella Group before putting down roots in San Antonio in 2012. Alongside his wife and pastry chef, Elise, he launched a series of pop-up dinners that evolved into the Clementine restaurant group, where the couple has helped reshape the city's culinary landscape with their acclaimed "Feed Me" tasting experience and thoughtful approach to service and work–life balance. Beyond the stove, Russ advocates for better food sourcing, sustainability, and commonsense immigration reform within the restaurant industry, working with state and national organizations while mentoring the next generation of chefs. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Guest contact info:  Website: https://www.clementine-sa.com Instagram: @clementine.sanantonio Email: hello@clementine-sa.com Thanks for listening! Rate the podcast, subscribe, and share! 

REDIFF - C'est l'homme de la Révolution culturelle, le Grand Timonier d'une Chine qu'il voulait métamorphoser. Mais il n'a fait que plonger son peuple dans la peur. Le paradis promis aux Chinois s'est peu à peu transformé en cauchemar. Chef de l'Armée populaire, héros de la Longue Marche, il impose son autorité par l'idéologie... et provoque des millions de morts. Découvrez le destin d'un leader devenu bourreau. Crédits : Lorànt Deutsch, Bruno Calvès.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Today's guest is Tanya Bush, a writer, editor, and pastry chef. She's the co-founder of the indie magazine Cake Zine and the author of the new book “Will This Make You Happy: Stories and Recipes from a Year of Baking.” Her work has appeared in The New York Times, New York Magazine, Eater, and more, and she's also the pastry chef at Little Egg and Table of Contents in Brooklyn. Tanya joins host Jessie Sheehan to talk about the year that changed everything for her—living through the pandemic, losing her job, starting an anonymous baking Instagram account, and deciding to become a pastry chef—and how it inspired her debut book.  The duo also walk through Tanya's Toasted Poppy Seed Cruller with Lemon Curd recipe from the book. The author explains why she adds a touch of whole wheat flour for texture, why freezing the crullers before frying is key to a crisp exterior and custardy center, and how glazes are the ultimate blank canvas for creativity.  Click here for Tanya's Toasted Poppy Seed Cruller With Lemon Curd recipe.  Get our Mom's the Bombe Issue Jubilee NYC 2026 tickets here Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Tanya: Instagram, Cake Zine, “Will This Make You Happy” book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

From salsa to tzatziki, and hummus to pesto, Chef Alannah Sheehan gives Brendan a how-to guide to making dips that are quick, simple and super tasty.

This week, we're joined in the studio by food superstar and philanthropist Jamie Oliver. We talk about his start in food, growing up above a small-town pub, and finding himself at the iconic River Café with Ruth Rogers and Rose Gray, and later becoming the TV persona behind The Naked Chef. He talks about his travels, his admiration for women cooks, and the use of his platform to champion nutrition programs and job-skills training for underserved communities. Jamie Oliver is a restaurateur, TV personality, and the author of over 30 cookbooks, including the best-selling 30-Minute Meals, 5 Ingredients: Quick & Easy Food, and Veg: Easy & Delicious Meals for Everyone. His latest book is Eat Yourself Healthy: Food to Change Your Life. He left us with his recipe for Harissa Tuna Bean Parcels.Head to our YouTube channel and watch this extended cut of our interview with Jamie Oliver. Subscribe so you don't miss anything!Broadcast dates for this episode:February 27, 2026 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate todayWhen you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you.

Anderson .Paak drops in to talk about his latest film "K-Pops" and being able to highlight his Korean roots. Plus, Anderson .Paak joins in on a friendly game of "Battle of the Boogie." Also, Jenna and Sheinelle catch up with Chef Mawa Mcqueen as she cooks classic wagyu mafé meatballs. Finally, beauty expert Ami Desai shows popular beauty products that won't break the bank. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this edition Sheila Dillon explores the creativity of chefs, and asks how it's being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work with raw ingredients. But the hospitality industry is grappling with very difficult economic conditions - increased national insurance, business rates, energy bills, rent, cost of ingredients coupled with fewer customers with less money to spend, all mean that many restaurants are struggling to survive. According to the latest data from the Hospitality Market Monitor by NIQ, restaurant closures accelerated in the last three months of 2025 to nearly 19 businesses a week. What happens to that creativity when the industry is under so much pressure?In the programme chefs talk to Sheila about what creativity looks like in their kitchens at the moment, as the cost crisis leads to more restrictions on how and what they cook. We also hear how chefs of the future are being trained to work creatively in this tough environment. We hear from: Sam Lomas, Head Chef at Briar in Somerset; Owen Morgan, co-founder and owner of Forty-Four group; Charlie Buchanan-Smith, co-founder of The Free Company near Edinburgh; Niall McKenna, owner of James St and Waterman House in Belfast; Frank Fiore, Catering Manager at Milton Keynes University Hospital; Chantal Symons, Lead Development Chef at LEON Restaurants; and chef-lecturers Steve Oram and Ian Sutton and students at Capital City College at Westminster.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

Plongez dans la vie de Paul Bocuse, figure emblématique de la gastronomie française, depuis sa naissance en 1926 à Collonges-au-Mont-d'Or. Le 25 février 1975, Bocuse est décoré de la Légion d'honneur par le président Giscard d'Estaing, c'est une première pour un cuisinier français. C'est lors de cet événement qu'il crée la célèbre Soupe aux truffes VGE.Ce podcast explore son enfance, son apprentissage auprès de son père, puis chez des géants de la cuisine comme la Mère Brazier et Fernand Point, qui forgeront son savoir-faire et sa philosophie. Il apprend la rigueur et l'art du geste, tout en développant sa propre personnalité.Après le décès de son père, Paul Bocuse prend les rênes de l'Auberge du Pont. Malgré un échec initial au concours des Meilleurs Ouvriers de France, il persévère et triomphe en 1961. Il obtient sa deuxième étoile Michelin, puis la troisième en 1965, devenant le plus jeune chef triplement étoilé de France. Il rachète le nom commercial "Bocuse" et fait broder son nom sur sa veste, initiant une tendance chez les grands chefs.Henri Gault et Christian Millau le proclament "Pape de la nouvelle cuisine française" pour sa salade de haricots verts, symbole d'une cuisine plus diététique et esthétique. Paul Bocuse devient une figure médiatique, conquérant l'Amérique et le Japon. En 1987, il crée le Bocuse d'Or.Le podcast évoque également sa vie personnelle complexe. Paul Bocuse s'éteint le 20 janvier 2018 à Collonges, et 1500 chefs du monde entier lui rendent un dernier hommage. Plongez dans l'histoire des grands personnages et des évènements marquants qui ont façonné notre monde ! Avec enthousiasme et talent, Franck Ferrand vous révèle les coulisses de l'histoire avec un grand H, entre mystères, secrets et épisodes méconnus : un cadeau pour les amoureux du passé, de la préhistoire à l'histoire contemporaine.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Food is not content. It's memory. It's identity. It's standards. Leigh Wilson, Marketing Director of Creative Loafing in Tampa Bay, grew up in a small Cajun bayou town in South Louisiana where everything happened in the kitchen. The family hunted. They grew their own food. Decisions were made at the table. When you grow up ten minutes from the water, you understand that food is not a trend. It's survival. It's culture. It's truth. Now she helps shape how an entire region talks about restaurants, chefs, and hospitality. What gets covered. What gets promoted. What earns attention. In studio, Chef Michael Collantes, one Michelin star, brings a different level of accountability. Precision. Discipline. Standards that don't bend. When you cook at that level, hype doesn't matter. Execution does. This conversation pulls back the curtain on: • Cajun roots and kitchen culture • The responsibility of food media • The difference between hype and honesty • The turnover and volatility inside hospitality • What Tampa Bay is getting right • What needs to be better It also marks the beginning of a deeper collaboration between Creative Loafing and Walk-In Talk Media, aligning editorial reach with documentary-driven storytelling to elevate the people who truly move the industry forward. This isn't about influencers. It's about standards. It's about substance. Welcome to the conversation. Brand Partners RAK Porcelain USA – Professional tableware partner https://www.rakporcelain.com Metro Foodservice Solutions – Studio workflow and equipment partner https://www.metro.com Crab Island Seafood https://crabislandseafood.com Citrus America https://www.citrusamerica.com/ Testo North America https://www.testo.com Cause & Industry Impact Partners The Burnt Chef Project https://www.theburntchefproject.com/ Operation BBQ Relief https://operationbbqrelief.org/ Sustainable Supperclub https://sustainablesupper.org/ Operation Blessing https://www.ob.org/ Endometriosis Foundation of America https://www.endofound.org/ Official Trade Show & Culinary Competition Media Partnerships New York Restaurant Show – Official Media Partner https://www.newyorkrestaurantshow.com Florida Restaurant Show – Official Media Partner https://www.flrestaurantandlodgingshow.com California Restaurant Show – Official Media Partner https://www.californiarestaurantshow.com Pizza Tomorrow Summit – Official Media Partner https://www.pizzatomorrow.com US Culinary Open – Official Media Partner Held in partnership with The NAFEM Show https://www.usculinaryopen.com About Walk-In Talk Media Walk-In Talk Media is an industry-recognized food and hospitality media company focused on chef-driven storytelling and B2B industry insight. Founded by Carl Fiadini, Walk-In Talk Media produces podcasts, studio video content, documentary storytelling, and live trade show coverage across the United States. The Walk-In Talk Podcast has reached millions of downloads, held the #1 spot in the U.S. Food Podcast category, was a finalist at the People's Choice Podcast Awards, and is officially recognized for its storytelling at the Central Florida Film event and the Folkestone Film Festival. Episodes and projects are also listed on IMDb, reinforcing Walk-In Talk Media's positioning as a broadcast-level media company. Walk-In Talk Media operates deeply within the professional hospitality ecosystem — connecting chefs, distributors, manufacturers, operators, and trade show networks. The platform highlights not just the plate, but the infrastructure that makes the plate possible. What sets Walk-In Talk Media apart is access and trust. Industry leaders come to the platform not to promote, but to speak candidly about sourcing, leadership, burnout, culture, distribution, innovation, and purpose. Through strategic brand partnerships, official trade show media relationships, and cause-driven storytelling, Walk-In Talk Media continues to elevate the voices shaping the future of food. Because the most powerful stories in food are still human ones.

Au sommaire du Café des Sports ce vendredi 27 février 2026 à 16h10 & 21h10 TU sur RFI ; 22h10 TU sur France 24 ; YouTube & Facebook Live : - Ligue des Champions : les huitièmes de finale en ligne de mire ; - Antoine Griezmann : le rêve américain pour bientôt ? ; - Cap sur la Norvège ! ; - Les Cartons vidéo : verts, jaunes ou rouges ! Ligue des Champions : les huitièmes de finale en ligne de mire Retour sur les principales affiches issues du tirage au sort effectué ce midi (27 février 2026), avec une partie de tableau particulièrement relevée. Antoine Griezmann : le rêve américain pour bientôt ? Le champion du monde pourrait rejoindre les États-Unis dès le mois de mars 2026. Un choix précipité ? Cap sur la Norvège ! Nous faisons un zoom sur le football norvégien, sous le feu des projecteurs depuis plusieurs mois. Les Cartons vidéo : verts, jaunes ou rouges ! Les vôtres et ceux de nos consultants.   Autour d'Annie Gasnier : Manu Terradillos • Remy Ngono • Xavier Barret • Benjamin Moukandjo. Chef d'édition : Saliou Diouf. Technique/Réalisation : Alice Mesnard. Réalisation vidéo : Souheil Khedir & Robin Cussenot.

Page One, produced and hosted by author Holly Lynn Payne, celebrates the craft that goes into writing the first sentence, first paragraph and first page of your favorite books. The first page is often the most rewritten page of any book because it has to work so hard to do so much—hook the reader. We interview master storytellers on the struggles and stories behind the first page of their books. About the guest author: Crystal King's latest book The Happiness Collector was published by Mira. King is also the author of In the Garden of Monsters, The Chef's Secret and Feast of Sorrow, which was long-listed for the Center for Fiction's First Novel Prize and was a Must Read for the MassBook Awards. Her poetry has been nominated for a Pushcart Prize and she served as the former co-editor of the online literary arts journal Plum Ruby Review. In addition to her literary gifts, fueled by a passion for the food, language and culture of Italy, King is a culinary enthusiast and marketing expert. With an MA in critical thinking, she has taught writing, creativity and social media at multiple universities including Boston University, UMass, Mass College of Art, Grub Street and Harvard Extension. A native of the Pacific Northwest, King has made Boston her home. You can find her and lots of wonderful offerings at crystalking.com and IG @crystallyn14. About the host: Holly Lynn Payne is an award-winning novelist and writing coach, and the former CEO and founder of Booxby, a startup built to help authors succeed. She is an internationally published author of four historical fiction novels. Her debut, The Virgin's Knot, was a Barnes & Noble Discover Great New Writers book. She recently finished her first YA crossover novel inspired by her nephew with Down syndrome. She lives in Marin County with her daughter and enjoys mountain biking, surfing and hiking with her dog. To learn more about her books and private writing coaching services, please visit hollylynnpayne.com or find her at Instagram and Twitter @hollylynnpayne. If you have a first page you'd like to submit to the Page One Podcast, please do so here. As an author and writing coach, I know that the first page of any book has to work so hard to do so much—hook the reader. So I thought to ask your favorite master storytellers how they do their magic to hook YOU.  After the first few episodes, it occurred to me that maybe someone listening might be curious how their first page sits with an audience, so I'm opening up Page One to any writer who wants to submit the first page of a book they're currently writing.  If your page is chosen, you'll be invited onto the show to read it and get live feedback from one of Page One's master storytellers. Page One exists to inspire, celebrate and promote the work of both well-known and unknown creative talent.   You can listen to Page One on Apple podcasts, Spotify, Pandora, Stitcher and all your favorite podcast players.  Hear past episodes. If you're interested in getting writing tips and the latest podcast episode updates with the world's beloved master storytellers, please sign up for my very short monthly newsletter at hollylynnpayne.com and follow me @hollylynnpayne on Instagram, Twitter, Goodreads, and Facebook. Your email address is always private and you can always unsubscribe anytime.  The Page One Podcast is created at the foot of a mountain in Marin County, California, and is a labor of love in service to writers and book lovers. My intention is to inspire, educate and celebrate. Thank you for being a part of my creative community!  Be well and keep reading. ~Holly~ Thank you for listening to the Page One Podcast! I hope you enjoyed this episode as much as I loved hosting, producing, and editing it. If you liked it too, here are three ways to share the love:Please share it on social and tag @hollylynnpayne.Leave a review on your favorite podcast players. Tell your friends. Please keep in touch by signing up to receive my Substack newsletter with the latest episodes each month. Delivered to your inbox with a smile. You can contact me at @hollylynnpayne on IG or send me a message on my website, hollylynnpayne.com.For the love of books and writers,Holly Lynn Payne@hollylynnpaynehost, author, writing coachwww.hollylynnpayne.com

Pokemon Day 2026 is here! Celebrate the 30th anniversary of Pokemon with the Krewe by reliving the 25th anniversary of Pokemon! lol Digging deep in the vault to pull out a special Pokemon Day throwback to Season 1, Episode 3 of the podcast... where we have the WHOLE OG Krewe freshly hatched out of our podcast Pokemon egg!  ++++++ In this episode, the Krewe gathers to discuss the iconic Japanese media franchise, Pokémon! Celebrating its 25th anniversary this February, Pokémon is the highest grossing media franchise in the world! From its anime and games, to trading cards and mobile apps, Pokémon truly unites people from across the world. Tune in to this episode to hear the krewe discuss the history, major moments, and each krewe member's favorite Pokémon! ------ About the Krewe ------ The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy! ------ Support the Krewe! Offer Links for Affiliates ------ Use the referral links below & our promo code from the episode! Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season! Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  ------ Past KOJ Pokemon/Nintendo Episodes ------ The History of Nintendo ft. Matt Alt (S4E18) The Evolution of PokéMania ft Daniel Dockery [Part 2] (S4E3) The Evolution of PokéMania ft Daniel Dockery [Part 1] (S4E2) We Love Pokemon: Celebrating 25 Years (S1E3) Why Japan? ft. Matt Alt (S1E1) ------ JSNO Upcoming Events ------ JSNO Event Calendar Join JSNO Today!

Father Sal records his final episode as a bachelor, we launch our new Couch Potatoes Top Chef recap series, and then we head straight to Santa Monica for one of the most ambitious meals in Los Angeles: SELINE.Chef Dave Beran's winter tasting menu is structured around the idea of “outside” and “inside” — cold, memory, warmth, progression. We break down the sunflower sequence disguised as cod, the venison tartare that had us laughing mid-bite, the short rib slider moment, and whether SELINE is already operating at a Michelin-star level.Then we zoom out.We unpack the James Beard Foundation's State of the Restaurant Industry report, produced with Deloitte, and talk about what it actually says: volatility as the new norm, alcohol sales declining, guests spending less per visit, full dining rooms that still aren't profitable, and the widening gap between consumer expectations and restaurant economics. Oh, and here's that New School report we keep referencing. After that, Chef's Kiss / Big Miss returns — our recurring segment where we call balls and strikes on LA food culture:Sqirl flips to dinnerThe “restaurant monologue” backlashPizza losing ground to Mexican and Asian cuisineAnd a few takes that might ruffle feathersIn Part 2, we sit down with Laurent Vernhes (founder of Tablet Hotels) and Tito Melega of MVA.wine — a 600-member wine collective that blind tastes 50–60 wines in Tuscany and only selects six. No filler inventory. No mass distribution. Just curation and scarcity.And if you're interested in becoming an MVA member - a.k.a. a Vinefinder - the first 20 listeners to sign up get a $50 discount on their first collection with code "LAFOOD"Powered by Acquired Taste

Borge Brende, Präsident des Weltwirtschaftsforums, ist zurückgetreten. Das WEF untersuchte seit Anfang Februar Verbindungen des früheren norwegischen Außenministers zu Epstein. Alois Zwinggi übernimmt als Interimspräsident und CEO in Davos.

Au sommaire du Café des Sports ce vendredi 27 février 2026 à 16h10 & 21h10 TU sur RFI ; 22h10 TU sur France 24 ; YouTube & Facebook Live : - Ligue des Champions : les huitièmes de finale en ligne de mire ; - Antoine Griezmann : le rêve américain pour bientôt ? ; - Cap sur la Norvège ! ; - Les Cartons vidéo : verts, jaunes ou rouges ! Ligue des Champions : les huitièmes de finale en ligne de mire Retour sur les principales affiches issues du tirage au sort effectué ce midi (27 février 2026), avec une partie de tableau particulièrement relevée. Antoine Griezmann : le rêve américain pour bientôt ? Le champion du monde pourrait rejoindre les États-Unis dès le mois de mars 2026. Un choix précipité ? Cap sur la Norvège ! Nous faisons un zoom sur le football norvégien, sous le feu des projecteurs depuis plusieurs mois. Les Cartons vidéo : verts, jaunes ou rouges ! Les vôtres et ceux de nos consultants.   Autour d'Annie Gasnier : Manu Terradillos • Remy Ngono • Xavier Barret • Benjamin Moukandjo. Chef d'édition : Saliou Diouf. Technique/Réalisation : Alice Mesnard. Réalisation vidéo : Souheil Khedir & Robin Cussenot.

After commuting from Long Island for decades as a partner and longtime chef at BondSt in New York City, Marc Spitzer was considering opening a restaurant in Long Island near where he grew up and lived. He teamed up with Noam Shemel, a real estate investor and Long Island native who had a deep understanding of the area, particularly the affluent North Shore. Their first venture is Okaru, a sophisticated Japanese spot housed in a large historic home in Roslyn, which aims to meet the expectations of a new generation of suburban diners. While the pandemic pushed many city dwellers and chefs across the country to decamp for the suburbs, they brought their dining expectations with them, Spitzer and Shemel said. Through Okaru and their hospitality firm, Northern & Main, Spitzer and Shemel aim to meet and exceed those expectations. Okaru and Spitzer discuss the changing Long Island dining scene and why chefs are planting a flag in the suburbs, with guest host Gloria Dawson, another Long Island native.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Kash Patel's misuse of FBI resources is even deeper than the fun run to Italy's Olympic games.Then, on the rest of the menu, the chief federal judge for Minnesota warned the state's top prosecutor and ICE, ‘Obey court orders or face contempt;' thousands of corrections continue being issued for Texas' Bible-infused curriculum; and, Anthropic refuses to bend to the Pentagon and make its killer robot kill more people on its own.After the break, we move to the Chef's Table where a renowned German human-rights group that helps women victims of online attacks, is barred from the US after the Trump administration accused the founders of being part of a “global censorship-industrial complex;” and, the Cuban Baseball and Softball Federation said eight members of Cuba's delegation were denied visas to the United States for the World Baseball Classic.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

How has it already been a year since our last Pizza Madness Tournament? After doubling the field last year to 128, and the championship victory by Rosati’s, we go into Year 4 of Chicago Pizza Madness with another new twist! We have moved the local chains into their own 32-competitor division, and will allow 128 […]

Confira os destaques do Jornal da Manhã desta sexta-feira (27): O bicheiro Adilson Oliveira Coutinho Filho, conhecido como Adilsinho, foi preso na manhã desta quinta-feira (26) em Cabo Frio, na Região dos Lagos. A ação foi realizada pela Força Integrada de Combate ao Crime Organizado (Ficco/RJ), que reúne agentes da Polícia Federal e da Polícia Civil do Rio de Janeiro, com apoio do Ministério Público Federal. O governo do estado de São Paulo anunciou a liberação de R$ 10 milhões para apoio imediato às vítimas das fortes chuvas que atingem o litoral paulista em 2026. A Secretaria de Desenvolvimento Social (SEDS) informou que os municípios podem acionar os chamados Benefícios Eventuais, mecanismo ágil para atender famílias afetadas por alagamentos, deslizamentos e outras situações de calamidade pública. Um juiz federal dos Estados Unidos suspendeu a política do governo de Donald Trump que autorizava a deportação de imigrantes em situação irregular para “países terceiros”, ou seja, nações com as quais eles não possuem vínculo direto. A decisão judicial determina prazo de 15 dias para que o governo apresente recurso. O presidente Luiz Inácio Lula da Silva se reuniu nesta quinta-feira com o líder religioso Ulisses Soares, em meio a críticas relacionadas ao desfile que o homenageou na Marquês de Sapucaí, no Rio de Janeiro. Levantamento da Paraná Pesquisas divulgado nesta sexta-feira (27) mostra empate técnico entre o presidente Luiz Inácio Lula da Silva (PT) e o senador Flávio Bolsonaro (PL-RJ) em dois cenários de 1º turno. No primeiro, sem Ronaldo Caiado (PSD), Lula aparece com 39,6% das intenções de voto, contra 35,3% de Flávio. No segundo, sem Ratinho Junior (PSD), o petista marca 40,5%, enquanto o senador soma 36,6%. A margem de erro é de 2,2 pontos percentuais. No 2º turno, o filho do ex-presidente avança e fica com 44,4% das intenções de voto contra 43,8% de Lula. O presidente do Supremo Tribunal Federal (STF), ministro Edson Fachin, solicitou ao Executivo e ao Legislativo a indicação de representantes para compor uma comissão técnica que irá propor um regime de transição para o pagamento de verbas classificadas como indenizatórias, conhecidas como “penduricalhos”. A sessão da CPMI do INSS desta quinta-feira (26) foi marcada por uma confusão generalizada que terminou em agressões físicas entre parlamentares. O estopim foi a aprovação da quebra de sigilo bancário de Fábio Luís Lula da Silva, o “Lulinha”. O ministro Gilmar Mendes, do Supremo Tribunal Federal (STF), afirmou que o inquérito das fake news tem “importância histórica” e classificou como “dramático” o início do governo do ex-presidente Jair Bolsonaro (PL) para a Corte. O decano declarou que sempre apoiou a investigação, aberta em 2019, que apura disseminação de notícias falsas, ameaças e ataques contra integrantes do tribunal. Pesquisa da Reuters em parceria com a Ipsos indica que a maioria dos norte-americanos apoia a deportação de imigrantes em situação irregular nos Estados Unidos, alinhando-se à posição do presidente Donald Trump. No entanto, o levantamento mostra desaprovação às táticas consideradas linha-dura adotadas pelo governo. Essas e outras notícias você acompanha no Jornal da Manhã. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave makes an incredibly unlikely dish for him to make: a casserole. Dave has Oscar and Emmy-winning writer/director Cord Jefferson as his guest and makes chicken divan to try to bring him back to his childhood. The duo talk their recent trip to Las Vegas together, Cord's unusual route to where he is today, and their philosophies on failure and success. They talk about maintaining a worldly curiosity, trying new things, and how learning what you don't like can be just as important as learning what you do, then finish with a MOIF about Vegas. Follow Cord Jefferson on Instagram: https://www.instagram.com/cordjefferson/  Watch American Fiction: https://www.imdb.com/title/tt23561236/  Watch Mind of a Chef: https://www.pbs.org/show/mind-chef/  Watch Ugly Delicious: https://www.netflix.com/title/80170368  Watch Gattaca: https://www.imdb.com/title/tt0119177/  Learn more about the book Animal Liberation by Peter Singer: https://www.harpercollins.com/products/animal-liberation-now-peter-singer Learn more about Buffalo Exchange: https://buffaloexchange.com/  Watch Survivor's Remorse: https://www.imdb.com/title/tt3231022/  Watch Master of None: https://www.imdb.com/title/tt4635276/  Watch The Good Place: https://www.imdb.com/title/tt4955642/  Watch Succession: https://www.imdb.com/title/tt7660850/  Watch Watchmen: https://www.imdb.com/title/tt7049682/  Watch Station Eleven: https://www.imdb.com/title/tt10574236/  Watch Cord's Oscar speech: https://www.youtube.com/watch?v=UEZz2dSXS0c  Watch Leaving Las Vegas: https://www.imdb.com/title/tt0113627/  Watch Ocean's Eleven: https://www.imdb.com/title/tt0240772/  Learn more about Range by David Epstein: https://davidepstein.com/range/ Host: Dave Chang Guest: Cord Jefferson Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Jake Loskutoff, Dionte Mercado, Nikola Stanjevich, Samya McCoy, Michael Delgado Sound Engineer: Kevin Cureghian Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

Learn more about your ad choices. Visit megaphone.fm/adchoices

En este episodio de Café en Mano, nos sentamos con una de las figuras culinarias más importantes de Puerto Rico: el Chef Enrique Piñeiro. Hablamos de todo lo que no se ve en televisión. Desde sus inicios cocinando con su abuela y su paso por restaurantes con Estrellas Michelin en Europa, hasta el difícil salto a la fama ganando "Operación Chef".Piñeiro nos cuenta la verdadera odisea de emprender en la isla: cómo tuvo que fracasar con 10 productos antes de crear su exitoso imperio de sofritos y adobos, los rigurosos retos de manufacturar bajo las leyes de la FDA, y la importancia de apoyar a los agricultores locales. Además, nos da su opinión honesta sobre la serie "The Bear", la realidad del maltrato en las cocinas profesionales, y recuerda su histórico encuentro con el legendario Anthony Bourdain.☕ Este episodio es traído a ustedes por Fuse Telecom, internet sin preocupaciones.Sigue al Chef Piñeiro:Instagram: @chefpineiroFacebook: El Chef PiñeiroNo olvides merch de Café en Mano: juanvi.bigcartel.com¡No olvides suscribirte, darle like y dejarnos en los comentarios qué te pareció la entrevista!00:00 - Intro: La fonda de la abuela y la pasión por la cocina03:15 - De Estrellas Michelin en Europa a ganar "Operación Chef"06:30 - El difícil salto a la televisión y el ego profesional12:35 - Emprendimiento: Vender sus negocios para empezar de cero19:40 - La creación de su marca: 10 fracasos antes del sofrito perfecto24:30 - La cruda realidad de manufacturar y cumplir con el FDA27:49 - El reto de conseguir ingredientes de agricultores locales en PR32:20 - ¿Qué define verdaderamente el sabor del paladar puertorriqueño?35:56 - La evolución de la cocina criolla moderna y sofisticada37:20 - Por qué al Chef Piñeiro NO le gustó la serie "The Bear"40:02 - Influencers de comida vs. Chefs de línea de cocina44:45 - El estrés extremo de una cocina profesional (Tickets y Línea)48:57 - Liderazgo: Cómo manejar a tu equipo y evitar el ambiente tóxico52:30 - Conociendo a la leyenda Anthony Bourdain en Puerto Rico56:52 - El impacto económico de consumir local y despedida

On this week's show, host Caryn Antonini is joined by award-winning author and Chef, Carol Ann Kates. Carol Ann grew up in a corner market, learning and breathing the grocery business. In her adult years, she inherited co-ownership of her family's grocery business and operated delis and markets in Northern Colorado. She gained valuable experience and as well as insight into American consumer grocery shopping habits. After a series of unfortunate events, the markets closed, however, Carol Ann preserved the family legacy by compiling the recipes she'd created for her family business and authored her first book, Secret Recipes from The Corner Market. She then went on to launch a line of gourmet products and ultimate penned her next book, Cooking Seasonally in Colorado. Grocery Shopping Secrets is her latest cookbook which focuses on teaching people how to reduce food costs and to properly store produce. Carol Ann has since retired from the food production business and continues to write historical fiction as well as a memoir.For more information on our guest:Homecarolannkates.com | IG @carolannkatesCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Summer in Madison is always sweet, but this year we have even more to look forward to as “Top Chef” star and Ho-Chunk chef Elena Terry's new restaurant, Tall Grass, will *hopefully* open at the Madison Museum of Contemporary Art just in time for the Art Fair in the Square. Host Bianca Martin spoke with Terry on the podcast to talk about what to expect from the menu, why she chose to open a restaurant in MMOCA, and how she plans on serving both her customers and her community. 

There's something special that happens when great food, incredible wine, and a meaningful cause all come together in one room — and that's exactly what makes Côtes du Coeur such a signature event in Dallas. In this episode, I sit down with 2026 Event Chair Chris Clark and Executive Lead Chef Richard Chamberlain to go behind the scenes of one of the most anticipated culinary and philanthropic weekends of the year. From the inspiration behind the multi-course menu to the world-class wineries pouring rare vintages, this conversation gives you a true insider look at what makes this night unforgettable.We also talk about the bigger purpose behind the celebration — why American Heart Month is the perfect time to highlight the impact this event has far beyond the ballroom, and how a single evening of generosity helps drive life-changing research and innovation. Whether you're already attending or just curious about the buzz, this episode will give you a deeper appreciation for the people, passion, and purpose behind Côtes du Coeur — and why so many in our community are excited to be part of it this year.For more details and to purchase tickets click here This episode is sponsored by: Cambridge Caregivers Kathy L Wall State Farm Agency Mother Modern Plumbing & SA Oral Surgeons Please show your support for the show by visiting our amazing sponsors.

Der Chef des World Economic Forum, Borge Brende tritt nach zahlreichen Enthüllungen aus den Epstein-Akten zurück. Er begründete den Schritt damit, dass das WEF seine Arbeit ohne Ablenkungen forsetzen solle. Alle Themen: (00:00) Intro und Schlagzeilen (01:11) Nach Epstein-Skandal: WEF-Chef Borge Brende tritt zurück (03:58) Nachrichtenübersicht (07:50) Was weiss man über die Beziehung der Clintons zu Jeffrey Epstein? (13:40) Serge Bavaud: Neuer NDB-Chef zieht erste Bilanz (18:05) Genf: Iran und die USA verhandeln - eine letzte Chance? (21:43) Irans Regime steht von innen und von aussen unter Druck (27:49) AfD erzielt vor Gericht in Köln einen Erfolg (30:09) SP-Nationalrat Eric Nussbaumer tritt nach 18 Jahren zurück (33:57) Finanzierung Schweizer Militärausgaben aus historischer Sicht

Hosts John Farley and Sean Cole discuss Below Deck Down Under Season Four, Episode Four titled 'The Chef's Assistant.' Follow OverBoard_Pod on X, Instagram, and TikTok to keep up on all the Below Deck action.

Die EU könnte von Donald Trumps Zollniederlage doch noch profitieren. Hillary Clinton sagt zum Epstein-Skandal aus. Und die Regierung macht Ernst gegen das Organisierte Verbrechen. Das ist die Lage am Donnerstagmorgen. Hier die Artikel zum Nachlesen: Das ganze Interview hier: »Alles, was Trump tun muss, ist richtig zu lügen« Zum aktuellen SPIEGEL Shortcut geht es hier: Warum die Clintons im Fall Epstein in den Fokus rücken Die ganze Geschichte hier: Wie Klingbeil und Dobrindt an die Villen und Luxusautos der Clan-Chefs wollen+++ Alle Infos zu unseren Werbepartnern finden Sie hier. Die SPIEGEL-Gruppe ist nicht für den Inhalt dieser Seite verantwortlich. +++ Den SPIEGEL-WhatsApp-Kanal finden Sie hier. Alle SPIEGEL Podcasts finden Sie hier. Mehr Hintergründe zum Thema erhalten Sie mit SPIEGEL+. Entdecken Sie die digitale Welt des SPIEGEL, unter spiegel.de/abonnieren finden Sie das passende Angebot. Informationen zu unserer Datenschutzerklärung.

Now, before you wrinkle your nose, yes, we're talking about chicken feet. They may not win any beauty contests, but when it comes to making rich, nourishing broth, they're absolute superstars.Today we're joined by Chef Gaz Smith, who's going to show us how to turn those little claws into a delicious, collagen-packed broth and explain why this unusual ingredient might just be your new secret weapon in the kitchen...

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, some people think a woo woo Surgeon General should be vaccinated if they are going to be blasted out of their brains on shrooms.Then, on the rest of the menu, in just one year, ICE's spending on weapons, ammunition, and accessories to wage war on Americans surged over 360 percent; Kash Patel went on a revenge-fueled firing spree, terminating at least 10 employees who investigated Trump for stealing top secret nuke docs for sale; and, an ICE operation in Newark, New Jersey caused a multi-vehicle crash with injuries to several children.After the break, we move to the Chef's Table where the Speaker of the UK's House of Commons said he was the one who tipped off police that Epstein conspirator and former ambassador to the US, was a flight risk; and, Trump's Border Czar said he will use his extensive Catholic grade school training to “educate” the Pope on Church teachings.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Découvrez ma formation aux fondamentaux de l'accueil, un parcours d'excellence, accessible à toutes & tous !1️⃣ Présentation de l'invité :Jérôme Schilling partage avec moi une responsabilité : celle de porter le col bleu-blanc-rouge des Meilleur Ouvrier de France, promotion 2023.Chef exigeant, profondément engagé dans les concours, il a fait de la précision, du collectif et du dépassement de soi des piliers de son parcours.Alsacien d'origine, il exprime aujourd'hui sa cuisine près de Sauternes, au Château Lafaurie-Peyraguey, là où le terroir impose autant d'humilité que d'exigence.Avec lui, l'excellence n'est jamais une posture : c'est un chemin, parfois inconfortable, souvent exigeant, toujours engageant humainement.Ensemble, nous allons parler sans détour de concours, du titre de MOF, de responsabilités, de sacrifices… et de ce que cette quête demande vraiment.2️⃣ Notes et références :▶️ Toutes les notes et références de l'épisode sont à retrouver ici.Cet épisode est produit en partenariat avec le Château Lafaurie-Peyraguey. Un grand merci aux équipes pour leur collaboration et leur professionnalisme.3️⃣ Le sponsor de l'épisode : HotelPartnerHotelPartner Revenue ManagementPrendre un rendez-vous avec MarjolaineDites que vous venez d'Hospitality Insiders et Marjolaine se déplace gratuitement dans votre établissement pour effectuer un diagnostic !4️⃣ Chapitrage : 00:00:00 - Introduction00:02:00 - L'ancrage territorial et l'univers Lalique au Château Lafaurie-Peyraguey00:12:00 - La signification du titre de Meilleur Ouvrier de France (MOF) et le goût du concours00:22:00 - La synergie entre vie professionnelle et équilibre familial00:28:00 - Management "zen" et vision d'une expérience client globale00:43:00 - Identité culinaire, "Cuisine des Vignes" et ambitions00:53:00 - Questions signaturesSi cet épisode vous a passionné, rejoignez-moi sur :L'Hebdo d'Hospitality Insiders, pour ne rien raterL'Académie Hospitality Insiders, pour vous former aux fondamentaux de l'accueilLe E-Carnet "Devenir un Artisan Hôtelier" pour celles et ceux qui souhaitent faire de l'accueil un véritable artLinkedin, pour poursuivre la discussionInstagram, pour découvrir les coulissesLa bibliothèque des invités du podcastMerci de votre fidélité et à bientôt !Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Born in Vigo, Spain to a Basque mother and Galician father, Chef Gabino Sotelino's path to the kitchen began early and unfolded across some of the world's great hotel dining rooms before landing in Chicago in the 1970s. Over the decades that followed, he helped shape the city's rise as a serious dining destination, opening and guiding restaurants that would become institutions and introducing generations of diners to Spanish and French bistro traditions. To mark Café Ba-Ba-Reeba!'s 40th anniversary, Mark sits down with his father, Chef Gabino Sotelino, for a rare, informal conversation. It's a special opportunity to hear directly from a foundational figure in Chicago's restaurant world. Recorded outside the studio on a phone, the audio is rough and the setting shifts as the conversation unfolds -- more cinéma vérité than polished interview. We're sharing it as is for the chance to spend a little time with a true original.

I waited eight months to get Scotty Douglas strapped into the hot seat here at RWTP HQ, and doesn't he have some stories to tell! We went from Paris kitchens where he got dressed down by French chefs, to running a café with brown paper bag accounting and zero tax literacy, to cooking breakfast for the Dean who took a chance on him and changed the trajectory of his life. Scott’s story is a wild and rambunctious ride. Chef to advanced life support paramedic. Service industry to service industry. From plating swordfish with beef cheek sauce to doing CPR in suburban lounge rooms. We talked about ego and humility. About the shock of discovering not everyone in your dream profession is exceptional. About loving the chaos. About failure when failure means someone dies. We unpacked the assault that changed everything for him. The moment confidence turned into hypervigilance. The reality that helping comes at a cost. And that desire to 'win' a resus. This one isn’t just about paramedicine. It’s about identity, purpose, and what happens when the thing you love also wounds you. If he plays his cards right, we might just get him back to share some of the wilder stories I've heard... SPONSORED BY TESTART FAMILY LAWYERS Website: www.testartfamilylawyers.com.au SCOTT DOUGLAS Website: horatio-jones.com.au TIFFANEE COOK Linktree: linktr.ee/rollwiththepunches Website: tiffcook.comSee omnystudio.com/listener for privacy information.

Stillstand beim Prestigeprojekt des Zoos Zürich, die Baufirma bangt um ihre Existenz und der Zoo wehrt sich gegen die Vorwürfe. Und: Der Streit um die geplanten Antennen von Elon Musk im Wallis. Zudem: Die Lawinengefahr in den Berggebieten. Bau-Debakel im Zoo: Streit um neue Voliere eskaliert Vorwürfe, Stillstand auf der Baustelle und ein Baugeschäft vor dem Aus: Der Bau der neuen Voliere im Zoo Zürich ist ein Debakel. Die «Rundschau» ist unterwegs mit dem Chef der Baufirma, der sich vom Zoo ungerecht behandelt fühlt. Er und seine Mitarbeitenden fürchten um ihre Existenz. Der Zoo weist alle Vorwürfe zurück und kritisiert das Unternehmen. Was ist hier los? Musk kommt ins Wallis: Widerstand gegen Satelliten-Antennen Leuk im Oberwallis – ein Bergdorf, das über die Landesgrenzen hinaus für Schlagzeilen sorgte. Denn hier will US-Techgigant Elon Musk neue Antennen bauen. Im Dorf gibt es grossen Widerstand. Aber nicht nur: Ein Schafzüchter ist Fan vom neuen Projekt. Er braucht Musks Internet für seine Schafe. Die «Rundschau» erklärt, wie das funktioniert und warum gerade das anderen Dorfbewohnern Angst macht. Der grosse Schnee: Lawinengefahr im Berggebiet Gesperrte Strassen, abgeschnittene Gleise, geschlossene Hütten – der Neuschnee führt zu Chaos in den Berggebieten. Viele Sicherheitskräfte sind im Einsatz, um die Lawinengefahren zu reduzieren und Sicherheit auf den Pisten zu gewährleisten – die Reportage in der «Rundschau».

Our Guest Is Chef Sasu Laukkonen.He Joins Us From Helsinki…Where He's Currently The Owner Of Resqknives….A Company Focused On Sustainable Knife Making…..We Talk About:✅ The Importance Of Not Being A Tourist In Your Own Life….✅ Plus, How He's Evolved On His Path To Sustainable Knife Making…✅ And, Why Pursuing Your Passion Fully Is One Key To Happiness… https://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

We attempt to separate the art (burgers) from the artist (spineless billionaire diamond mine fascist). Also, Andrew, drop the workout routine! Check out our merch at maxfunstore.com, support us at maximumfun.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

We are back live in the studio and talking to our buddy Chef Michele Ragussis about her appearence on Tounrement of champions plus we have our own Chef draft to make a dinner and Chat GPT decides the winner and finally we chat "is it a sandwich"

The James Beard Awards annually recognize the best of America's dining scene. Chef Alex Henry of El Molino del Sureste is a 2026 semifinalist for Best Chef: Midwest. The honor brings national attention to the Yucatecan cuisine he and his co-owner, and brother, Jeff Henry bring to St. Louis. In this episode, they talk about the significance of this milestone, their culinary philosophies and the journey – including many childhood summers in Yucatán – that brought them to this point.

Ever wonder what two former personal chefs actually eat in a day?If you're constantly asking, “What's for breakfast, lunch, or dinner?” This episode is packed with easy meal ideas and real-life recipes to reduce that feeling of overwhelm, and deliver practical inspiration you can use all week. In this episode, you'll learn how to:Upgrade your breakfast with a simple Turkish-inspired egg dish or a skillet pancake that brings joy to any morningMake lunchtime easier with smart leftover transformations and a few make-ahead, deli-style salads Discover two flavorful sheetpan dinners, and a one-pot meatless main we're making on repeatTune in now, peek inside our kitchens, and leave with fresh ideas for the week ahead!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Day 1Sonya:Breakfast – Yogurt bowl with homemade granola, flax, kiwi, blueberries, goji berries and homemade granola.Kari's granola recipe is from Sony'as cookbook, Braids, and David Leibovitz has a a really good loaded tahini granola recipeLunch – Golden egg salad, black sesame rice crackers, tangerine, carrots, sauerkraut, radishes, grapes, pickled kohlrabiDinner – Tomato lentil stew with crispy potatoes, by Hetty Lui McKinnon for NYT Cooking (unlocked)Kari:Breakfast – Dutch Baby recipe by Florence Fabricant from NYT Cooking (unlocked), made with Einkorn flour and inspired by the recipe in Einkorn Made Easy by Adrian J.S. HaleLunch – Huevos Rancheros by Kay Chun for NYT Cooking (unlocked), made with leftover refried beans and salsa from takeout Dinner – Roasted Cauliflower with Feta & Dates Sheet Pan Salad by Kendra Vaculin for Bon Appetit (radicchio and shredded cabbage was subbed for the arugula, and hazelnuts were swapped for pistachios )Day 2Sonya:Breakfast – Turkish-inspired eggs, but instead of poached eggs, they were fried in butter spiced with smoked paprika and aleppo pepper, once...

In this episode, Josh and Deb talk about all kinds of topics, including:  -Why Deb feels like she needs to slow down-Reality shows and which ones they could do-Josh's strange interaction at Walmart-The Olympic village running out of condoms-Deb doing more “cooking” recently-And much more! FOLLOW US AT: Instagram: connectablepodcast YouTube: Connectable Podcast Facebook: connectablepodcast Twitter: connectablepod TikTok: connectablepodcast ⁠⁠ #connectablepodcast⁠⁠

Dropping out of college at 21 to marry her high school sweetheart, getting divorced with 4 children, having to get a job in the 70's, -that's a lot for anyone, let alone a single woman. Marilyn, Suzy's mom, was an only child born in Jefferson City, MO in 1929. She was raised by her doting parents making sure their beautiful daughter had everything she needed or wanted. My guest recalls  "my mom was beautiful as a child . She tap danced, was a ballerina and a cheerleader, everything her parents wanted in a child."Though things got tough for Suzy at a young age, the youngest of four children, Marilyn proved herself more than capable of handling most everything on her own. In time, Suzy started to bear the brunt of coming to mom's aid.  An older brother's mental illness started taking its toll on the family and Suzy was there to stand by her mother and help her through these crises. Suzy's message to my listeners is "my mom was the worst."  I'm fine, my life is great. So I want people to now that you can come out of of it with a really crappy mom and be fantastic."Ms. Chase's next podcast venture is "Decorating By The Book."Lot's of links below for further information for my very special guest, Suzy Chase. Discover Morehttp://www.cookerybythebook.comhttp://www.decoratingbythebook.comhttp://www.thegrooveradio.comhttp://www.suzychase.com "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".Check out the SHLTMM Podcast website for more background information:https://shltmm.simplecast.com/ and https://www.jackietantillo.com/Or more demos of what's to come at https://soundcloud.com/jackie-tantilloLink to website and show notes: https://shltmm.simplecast.com/Or Find SHLTMM Website here: https://shltmm.simplecast.com/Listen wherever you find podcasts: https://www.facebook.com/ShouldHaveListenedToMyMotherhttps://www.facebook.com/jackietantilloInstagram:https://www.instagram.com/shouldhavelistenedtomymother/https://www.instagram.com/jackietantillo7/LinkedIn:https://www.linkedin.com/in/jackie-tantillo/YOUTUBE: https://www.youtube.com/@ShouldHaveListenedToMyMother

Chef, TV star, entrepreneur and all-round sweary guy Gordon Ramsay joins Gaby for a natter about the things that bring him joy. He talks about how emotional he got at his daughter Holly's wedding to Adam Peaty, and being wracked with nerves about the speech. He and Gaby also reminisce on the time he cooked her and Terry Wogan lunch - and how and why he still has as much passion for cooking as he did on day one. And of course - they chat about Kitchen Nightmares!

Lo chef Michele Spagnolo ha condiviso con noi la sua ricetta per il pesto alla genovese, una salsa che racchiude in sé l'essenza della cucina italiana.

“Food is a human right that should be supported by everybody, no children should go to bed hungry, even less in a conflict." Caitriona Perry speaks to José Andrés world-renowned chef and humanitarian. Andrés was born in Spain and trained as a chef before moving to the United States, where he helped popularise Spanish cuisine and built a global restaurant empire. He later founded World Central Kitchen, an organisation that has transformed the way humanitarian aid responds to crisis, delivering meals in war zones, after natural disasters, and in communities where hunger is a daily reality. José Andrés reflects on food, power, and why feeding people is inseparable from dignity and justice. The Interview brings you conversations with people shaping our world, from all over the world. The best interviews from the BBC, including episodes with Hind Kabawat Syria's only woman minister, Antonio Guterres the UN Secretary General and the director Chloe Zhao.. You can listen on the BBC World Service on Mondays, Wednesdays and Fridays at 0800 GMT. Or you can listen to The Interview as a podcast, out three times a week on BBC Sounds or wherever you get your podcasts. Presenter: Caitriona Perry Producers: Chloe Ross, Farhana Haider Editor: Damon Rose Get in touch with us on email TheInterview@bbc.co.uk and use the hashtag #TheInterviewBBC on social media.(Image: José Andrés Credit: Pief Weyman/NBC via Getty Images)

Holistic Chef Shannon Woodruff of The Green Kitchen joins us to break down real-world nutrition, clean eating, whole foods, anti-inflammatory meals, and food as medicine. We dive into how organic, gluten-free, seed-oil-free nutrition can improve energy, support gut health, boost immunity, and simplify healthy living for busy adults.Learn practical strategies for sustainable wellness, meal prep, and optimizing your health through real food.Use code JSF to get $20 off meals on her website - Website: https://www.eatgreenkitchen.comInstagram: https://www.instagram.com/eatgreenkitchenInstagram (Shannon): https://www.instagram.com/holisticchefshannonFREE Week Trial of My App ⁠⁠⁠⁠HERE⁠⁠⁠⁠Old Man Shredded 10 Week Program ⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICK HERE⁠⁠⁠⁠⁠⁠⁠⁠⁠ code "SHREDZ49" save yourself $49 off Join our Built Difference Business Community ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠HERE ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Thanks to our Sponsors:AG1 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠CLICK HERE ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for a 1 year supply of vitamin D3 with free travel packs or want a FREE sample? Trouble with Sleep Try AGZ as well for free: Shoot us a DM and ask!NOBULL Electrolytes Fruit Punch ⁠⁠⁠⁠HERE⁠⁠⁠⁠My Current Fav NOBULL Kicks ⁠⁠⁠⁠HERE⁠⁠⁠⁠Jaylab Pro Our Protein, Turmeric, Collagen, Krill Oil - COE NY25 Save 25% now  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://jeremyscottfitness.jaylabpro.com/products.html⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dry Farms Wine - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠dryfarmwines.com/jeremyscottfitness⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Each new member will earn an extra bottle for just a penny with their first order of wine when they use this link.