Podcasts about chefs

This week's episode of Win The Hour, Win The Day Podcast interviews, Charlie Hills.   Do you wish you could use AI to grow online but still sound like the real you? Join us as Charlie Hills shows you the smart way to build a strong personal brand with AI. In this helpful talk, you'll learn: Why most AI posts sound fake, and how to fix that fast. A simple 4-step plan, called CHEF, to make great posts with AI. Why leaving real comments — not just posting — is the true way to grow. Why your own real-life stories make your posts stand out. Get ready for easy, real tips you can use today! Don't miss this chat that can change the way you show up online.   Win The Hour, Win The Day! www.winthehourwintheday.com   Podcast: Win The Hour, Win The Day Podcast   Facebook: https://www.facebook.com/winthehourwintheday/ LinkedIn: https://www.linkedin.com/company/win-the-hour-win-the-day-podcast   You can find Charlie Hills at: Substack:  https://charliehills.substack.com/ LinkedIn: https://www.linkedin.com/in/charlie-hills/ YouTube: https://www.youtube.com/@CharlieHillsAI

Today's West Coast Cookbook & Speakeasy Podcast for our especially special daily special, Tarrytown Chowder Tuesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, the Trump DOJ was very chatty when putting the spin on killing US citizens in the street, but clammed up when confronted on the Newsom prosecution.Then, on the rest of the menu, the Supreme Court declined to revive the Carter Page lawsuit against James Comey; Trump is now blaming Obama for the massive algae bloom that erupted days after refilling his $14 million dollar American Flag Blue paint job; and, in far West Texas, the continuing threat of land seizures for Trump's border wall has families on edge.After the break, we move to the Chef's Table where the man who set fire to homes linked to British Prime Minister Keir Starmer is in jail, but his Russian-speaking handler slipped away; and, the online portal used to send US deliveries to Cuba's most vulnerable has stopped taking orders, as Trump turns the screws tighter on the Cuban government.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” – Ernest Hemingway “A Moveable Feast”Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

This week on Geekin' on Walt Disney World, I'm joined by two good friends from the Disney podcasting world — Scott and Karen from the Mickeyphile Podcast — for one of those conversations that feels like hanging out in the parks with your Disney pals. We start with a fun day we shared together at Epcot, including time relaxing in the DVC lounge above Figment, catching some live music, and getting a special early look at Soarin' Over America. And yes… there were gasps. Big ones. Scott and Karen bring a ton of Disney experience to the table. They're in the parks often, Scott is a cast member, Karen is deep into the travel planning world, and together they have that perfect mix of Disney knowledge, food opinions, cruise love, and geeky little details that make these conversations so much fun. Planning a Disney Vacation? If you're thinking about planning your next Disney vacation and some Epic Universe… My wife Margita and our good friend Auntie Judy are the Travelin' Tiaras — your trusted Disney travel planners. Whether you're booking Walt Disney World, Disneyland, Disney Cruise Line, Universal, or beyond, they'll help you plan a smart, stress-free vacation from start to finish. Already booked? You can transfer your reservation to us and still get expert tips, strategy, and support — and it's a great way to support the show. TravelinTiaras@gmail.com Or reach out on Facebook Messenger. In This Episode We talk about: Our spoiler-light reactions to Soarin' Over America Why the DVC lounges are such a great hidden perk Favorite current Disney experiences, including BoardWalk, Chefs de France, Citricos, and fireworks cruises Underrated gems like Tiffins, PeopleMover, Little Mermaid, and the Fort Wilderness Segway tour What cast members do behind the scenes to create unexpected magical moments Why Disney Cruise Line feels like “Disney at its best” Palo brunch, cruise fireworks, ship horns, and emotional embarkation moments Planning advice from Karen, including why flexibility matters and why choosing a resort only by price can backfire One of my favorite parts of the episode is hearing Scott talk about cast member pixie dust — those little surprise moments that can turn a guest's day completely around. We also get into what cast members appreciate from guests, and it's a really sweet reminder that kindness goes both ways in Disney World. Then the conversation shifts into Disney Cruise Line, and you can hear how much Scott and Karen love that experience. From Palo brunch to fireworks at sea to the moment your family name is announced when you board the ship, they explain why cruising with Disney hits people emotionally in a way that's hard to describe until you've done it. But the heart of the episode comes near the end. Karen shares that Disney is the place that helps her forget about everything else for a while — the place that brings her true happiness. And I think a lot of us Disney Geeks understand that feeling. It's not always about riding every ride or having the perfect plan. Sometimes it's sitting on a balcony at BoardWalk while it rains. Sometimes it's hearing the Disney Cruise Line horn. Sometimes it's walking under the Disney World sign and feeling your shoulders drop. And sometimes it's just spending time with friends who get it. Join the Geekin' Family What Disney experience keeps calling you back? Is it a resort, a restaurant, a ride, a cruise, or a simple little moment that just feels like home? Come share it with us in the Geekin' on WDW Facebook group — we'd love to hear your story. And if you've got a Disney trip report, cruise story, or special Disney memory to share, I'd love to have you come on the show. Support the Show A huge thank-you to everyone who supports the podcast through Travelin' Tiaras and through Patreon. If you'd like to help support the costs of producing the show, you can find us at: patreon.com/GeekinOnWDW Your support means so much and helps keep this Disney Geek community going strong. You can listen to Episode 672 now on your favorite podcast app. Thanks for going Geekin' on Walt Disney World with us!The post Soarin' Over America, Disney Cruise Magic, and Why We Keep Coming Back With Scott and Karen – Ep 672 first appeared on Geekin' On WDW Podcast.

Rich Labriola is a chef, entrepreneur, and restauranteur in Chicago. He owns Labriola and is the Chief Doughboy with Stan's Donuts! Rich chatted with Chris and Nikki of The Morning Mix on National Donut Day to celebrate donuts, chat about cooking in Chicago, and more!Listen to The Morning Mix weekday mornings from 5:30am - 10:00am on 101.9fm The Mix in Chicago or with our free Mix App available in the Apple App Store and Google Play.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Caitlin Townsend went from feeling burnt out and stuck in her career as a chef to building a thriving fertility coaching business that supports her ideal lifestyle. In this episode of The Wealthy Coach Podcast, Kendra sits down with Caitlin for a behind-the-scenes look at her journey from making $12K months to reaching $60K months by building a business in a way that actually felt aligned for her.Caitlin shares how she navigated the transition from working in a demanding culinary career to becoming a fertility coach, the mindset shifts that helped her stop playing small, and the strategies that allowed her to grow without relying on constant hustle. They discuss everything from creating a clear offer and building confidence with sales conversations to finding the right balance between business growth and personal freedom.This episode is a great reminder that success doesn't have to look like someone else's version of entrepreneurship. Caitlin's story shows what's possible when you combine the right strategy with persistence, self-belief, and a business model that supports the life you actually want to live.In this episode:From $12K to $60K Months: The Pricing and Revenue Shifts That Changed EverythingWhy Collaborating With Other Practitioners Can Create More Stability and GrowthFinding Your Niche: How Clear Positioning Helps You Attract the Right ClientsBuilding Sales Confidence and Creating Better Client ConversationsThe Money Mindset Work That Supports Long-Term Business GrowthCaitlin's Bio:Caitlin Townsend is a certified fertility health coach and professionally trained chef who traded the chaos of restaurant kitchens for a life of freedom, flexibility, and deeply meaningful work. After years of navigating her own fertility journey, Caitlin found her calling in helping other women do the same, combining her nutrition training with lived experience to guide women through the physical, emotional, and hormonal complexities of trying to conceive. She works one-on-one with clients using functional lab testing to identify the root causes standing between them and the pregnancy they want. Now pregnant herself after years on the fertility path, Caitlin brings both professional expertise and genuine personal understanding to every client she works with. When she is not coaching, you will find her on her little farmhouse property, tending her garden and enjoying the slow, intentional life she built on her own terms.Connect with Caitlin: https://www.nourishbycaitlin.com/

text us if..."You can't make a living being a freelance heavy." - RubyIn this episode: nightmares, blackmail attempts, & chairs to the faceIn other news... of course that didn't end well...Original episode air date 05/16/2021please visit https://www.patreon.com/Sasspod/redeem/1785B to get a free 3 month membership!Please note our modified summer schedule Support the showTake our listener survey The views expressed by our guests may not reflect the views of Sass n Sips.Check out Spreadshop!http://arthemisclothing.ca - Use SASSPOD for 15% off https://www.muzmm.com- Code SASSPOD for 20% offhttps://www.podpage.com/?via=sasspod to create your own webpagehttps://www.buzzsprout.com/?referrer_id=682706 to start your own podhttps://www.lyft.com/i/LISA594490?utm_medium=p2pi_iacc For a LyftGet in touch:(732) 595-2922sass.n.sips@gmail.com / sassnsips.comIG @sassnsipsFB @Sass N SipsYouTube @Sass N SipsPodchaser podchaser.com/sassnsipsClips used in this podcast were used in accordance with the US Copyrights act FAIR USE Exemption for criticism and commentary....

durée : 00:05:46 - Les Matins de France Culture - par : Catherine Duthu - Manuel Adorni, chef de cabinet et protégé de Javier Milei, est accusé d'enrichissement illégal, notamment après avoir oublié de déclarer l'équivalent de 500 000 euros au fisc. Un an avant l'élection présidentielle, la réputation du président argentin est mise à l'épreuve. Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

Stanislas Maximin, PDG de Latitude, et Antoine Meunier, rédacteur en chef du site Lachroniquespatiale.com, étaient les invités de François Sorel dans Tech & Co, la quotidienne, ce lundi 15 juin. Ils sont revenus sur le premier vol de la fusée française Latitude, le lancement dans l'espace de deux astronautes français par Vast, et notamment l'explosion au décollage d'une fusée Blue Origin de Jeff Bezos, sur BFM Business. Retrouvez l'émission du lundi au jeudi et réécoutez la en podcast.

गत सात दिनका नेपालका मुख्य समाचारहरू समेटिएको, एसबीएस नेपालीको साप्ताहिक पोडकास्ट प्रस्तुति नेपाल अपडेट सुन्नुहोस्। - गत सात दिनका नेपालका मुख्य समाचारहरू समेटिएको, एसबीएस नेपालीको साप्ताहिक पोडकास्ट प्रस्तुति नेपाल अपडेट सुन्नुहोस्।

Aujourd'hui, Mourad Boudjellal, éditeur de BD, Joëlle Dago-Serry, coach de vie, et Charles Consigny, avocat, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Aujourd'hui, Mourad Boudjellal, éditeur de BD, Joëlle Dago-Serry, coach de vie, et Charles Consigny, avocat, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Tune into our interview with the reigning Top Chef!

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, the ghost of Pam Bondi continues to scar the proud reputation of the US Attorney Office's around the the US.Then, on the rest of the menu, a federal judge issued a preliminary injunction that halts the Trump administration's effort to erase historical and scientific facts on signs in national parks; Eric Trump faced withering criticism after he fiercely denied accusations he had contacted an Ultimate Fighting Championship commentator about whether any of the fights at the White House event were “rigged;” and, a group of bipartisan lawmakers fight to stop Trump dismantling a $386M ocean observatory project.After the break, we move to the Chef's Table where a Haitian aslyum seeker's hypothermia death in Pittsburgh after her release from ICE custody is ruled a homicide; and, Swiss voters rejected the right-wing's bid to cap the nation's population at ten million.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!“I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.” — Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Dans cet extrait, Rodolphe Landemaine nous parle de sa vision de l'entrepreneuriat à impact, et de la nécessité du monde de l'entreprise de s'adapter face au défi climatique. Il nous raconte la transition qu'il a amorcé dans sa propre entreprise jusqu'à créer une fondation actionnaire.

Les vacances d'été arrivent à grands pas, et avec elles, leur lot de repas en famille au restaurant. Après la polémique de janvier autour de l'"espace sans enfants" proposé par la SNCF, on a eu envie de reprogrammer cet épisode qui questionne la place de l'enfant à table.Qu'on le regarde en tant que parent, voisin de table ou restaurateur, comment considère-t-on un enfant à table ? Peut-on l'emmener dans n'importe quel établissement ? Les chefs pensent-ils à cette clientèle ? Comment réinventer le menu enfant, et accueillir un public qui n'a pas forcément les codes, ni le ticket moyen qui plaît au comptable ?Pour en parler, Lucie Caudrelier et Camille Guillaud nous rejoignent. Lucie était à l'époque directrice communication et marketing du Fooding et a porté l'initiative de Fooding Kids. Elle a depuis été nommée directrice générale du Fooding en avril, toutes nos félicitations !Camille, vous l'avez déjà entendue dans le podcast avec son compagnon Alessandro, qui racontaient comment conjuguer vie de parent et travail en restauration. C'est de cet échange qu'est né ce sujet. Elle nous accueille à nouveau dans son restaurant Candide, qu'on vous invite chaleureusement à découvrir, avec ou sans enfant·s ;)

Today's guests will join the Restaurant Unstoppable Network for a live Q+A on July 13th, 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 Mike Cordero is the chef and owner of Cordero Hospitality, bringing more than four decades of experience in the hospitality industry to some of Northern Virginia's most recognizable restaurants. Known for his creativity, entrepreneurial drive, and hands-on approach, he has built a reputation for developing lively dining concepts that blend flavor, energy, and community. 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: - Workstream is the #1 payroll, hiring, & HR platform built for restaurants. 46 of the top 50 restaurant brands trust Workstream to hire faster, stay compliant, and run payroll accurately across every location. Visit http://workstream.us/unstoppable for 3 months of FREE payroll. - 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! - 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. - Today's guest recommends:  MarginEdge US Foods Toast 7Shifts Guest contact info:  Email: mike@chefcordero.com Thanks for listening! Rate the podcast, subscribe, and share! 

Nous vous proposons aujourd'hui de (re)découvrir l'un des épisodes marquants de Business of Bouffe, enregistré en avril 2024 avec un très grand chef français : Alain Passard. Il tutoie les sommets avec sa 3ème étoile depuis 1996 ! Il est surtout un chef hyper-créatif et un visionnaire qui a repensé et anobli la cuisine végétale. Pour co-animer cet épisode de Business of Bouffe, Philibert est accompagné d'Emmanuel Rubin, journaliste et critique gastronomique au Figaro.À travers cet épisode, nous cherchons à mieux comprendre l'histoire de ce chef hors-catégorie, pionnier de la cuisine végétale, qui a marqué l'histoire de la gastronomie contemporaine et inspiré les chefs engagés de la nouvelle génération.Pour cela, on prend évidemment le temps de revenir sur son parcours : de son enfance heureuse dans une famille d'artistes et d'artisans bretons à ses premières expériences auprès des plus grands talents de l'époque. On découvre un chef-artiste sensible et touchant qui puise son inspiration dans la beauté qui l'entoure.Alain Passard nous raconte ensuite l'ouverture de l'Arpège où il a connu tous les succès, notamment grâce à sa parfaite maîtrise de la flamme et de la cuisson des viandes. Puis nous évoquons évidemment sa plus grande audace ou son coup de génie. Il nous explique ici pourquoi et comment il a arrêté de cuisiner de la viande rouge du jour au lendemain pour se consacrer presque exclusivement aux légumes. Contre vents et marées, au début des années 2000, Alain Passard s'obstine et bouillonne de créativité. Il invente ainsi les bases de la cuisine et de la gastronomie végétales.Cet épisode a été enregistré avec la participation exceptionnelle de Manon Fleury et Pascal Barbot. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

What happens when a chef builds an entire menu where vegetables are the main event, and then commits to it night after night, season after season? Chef-owner Mike Godlewski joins us from EYV Restaurant (Eat Your Veggies) to explain how vegetables become the star of the plate through classical technique, fearless creativity, and a clear point of view he calls “the steakhouse of vegetables.”Mike breaks down the thinking behind dishes like his cabbage pastrami, plus the practical realities of cooking hyper-seasonal produce in Pittsburgh when ramps are fleeting, rhubarb arrives late, and winter means brassicas are what nature gives you. We get into local sourcing with farms and collectives like Three Rivers Grown, and why EYV chose an all-electric induction line for efficiency, precision, and keeping a small open kitchen comfortable.We learn how a menu can stay fresh without becoming chaos, why EYV leans on a three-course prix fixe in the dining room, and how the open-kitchen chef's counter turns service into something closer to a dinner party. If you care about farm-to-table dining, vegetable-forward cooking, or the behind-the-scenes craft of running a small restaurant, this conversation will leave you hungry and smarter. Subscribe, share this with a Pittsburgh food lover, and leave a review so more people can find the show.Support the show

The Fork Report Hour 2 (06/13) - Chef Michael Rossi joins the show and talks about elevating the cooking styles that he is a fan of.See omnystudio.com/listener for privacy information.

Et si l'échec était le meilleur ingrédient d'une grande carrière ?Dans cet épisode intégral, Christian Le Squer raconte son parcours depuis un petit port du Finistère jusqu'à 22 ans au sommet de la gastronomie française.Tout commence à 12 ans, embarqué sur un chalutier en direction de Terre-Neuve. Il tombe amoureux du métier du cuisinier du bord. En rentrant à terre, sa décision est prise.Paris par la petite porte, une brasserie à 800 couverts, le Divellec, le Taillevent, le Ritz. Il rate le Meilleur Ouvrier de France. L'échec le dévaste, puis le libère. Son beau-père lui dit tout haut ce que personne n'ose lui dire. Il remet tout à plat, fait enfin sa cuisine puis la première étoile arrive un an plus tard.En 1999, le Doyen. En 2002, trois étoiles. En 2014, le George V avec la mission d'amener le restaurant au sommet en une année. Il décroche à nouveau le graal, les 3 étoiles. Un épisode sur ce qu'on construit quand on transforme chaque échec en carburant et sur un chef convaincu que sans ses équipes, on n'est rien.Pour découvrir la cuisine de cet immense chef breton, rendez-vous au Cinq dans l'hôtel Four Seasons George V à Paris.

Guten Morgen, das Heizungsgesetz soll dem neuen Gebäudemodernisierungsgesetz weichen. Öl- und Gasheizungen bleiben erlaubt, allerdings mit Quoten für Bio-Brennstoffe. Die Regierung erhofft sich mehr Freiheit. Dennoch bleibt Kritik: Umweltverbände warnen vor verfehlten Zielen und rechtlichen Risiken, die Opposition fürchtet zusätzliche Belastungen für Mieter und Betriebe. Derweil sprengt SpaceX mit seinem Börsengang an der Nasdaq historische Dimensionen. Mit einem Volumen von 75 Milliarden Dollar und einer gigantischen Bewertung von 1,77 Billionen Dollar ziehen die Pläne Investoren an. Das Unternehmen priorisiert langfristige Visionen wie Starlink oder Missionen zu Mond und Mars deutlich vor schnellen Quartalsgewinnen.

Chef and Instagrammer Alannah Sheehan gives ideas and recipes on jazzing up your daily porridge, how to make porridge bread and also a recipe for a healthy and a not-so-healthy granola

Top Chef Season 23 Finale Recap Top Chef season 23 comes to a close as Haley Strong, Curt Clark, and Chef Jim Smith break down the finale in the Carolinas. With the finalists tasked to create a four-course progressive meal, the hosts spotlight clever strategies, unique menu choices, and surprising emotional moments. They examine how chefs honor their roots and mentors, navigate vague theming, and tackle high-stakes technical challenges in the kitchen. The hosts analyze how the “toast to someone or something” requirement shapes each chef's menu, from Rhoda's California-inspired sweet potato and uni opener to Sherry's ambitious multi-component dishes. They dig into the logistics and fairness of judging four-course meals course-by-course versus as a whole, with Chef Jim Smith offering firsthand insights from his own Top Chef finale experience. Stories behind each dish come to life, such as Lawrence's Chinatown duck homage and the impact of family visits that bring everyone—including listeners—to tears. Rhoda's bold choice to skip dessert and serve a rich Filipino-inspired calderetta stirs debate on menu strategy and finale traditions. Sherry's complex, ingredient-heavy dishes spark discussion about balancing risk with execution and the pitfalls of over-plating. The infamous “knife draw” moment and its anticlimactic aftermath get dissected for its impact on the finale's flow. Technical kitchen challenges—like keeping kanji at the right temperature and navigating ice cream plating in the heat—give fresh perspective on behind-the-scenes pressures. A detour on phrenology, Tom Colicchio's earrings, and restaurant closings adds color and levity to the finale recap. As the season closes, the hosts ask: does the best approach win out in these finales—story, strategy, or execution? Where does season 23 land compared to past Top Chef years, and could new locations like Hawaii, Alaska, or the Southwest invigorate the next round? Follow the full discussion for sharp culinary insights, chef-centric analysis, and the definitive take on Top Chef's season 23 finale. Chapters: 00:00 Saying Goodbye to Carolinas 06:14 Tom Closes Flagship Restaurant 08:46 Finale Challenge Toasts Announced 13:13 Families Arrive, Emotions Run High 19:27 Judges Debate Grocery Store Choices 22:16 Course One: Sweet Potato Stuns 27:56 Course Two: Lawrence's Dim Sum 33:04 Duck Mishap Changes Competition 40:08 Rhoda's Game-Winning Calderetta 51:20 Rhoda Crowned New Top Chef 57:56 Season Reflections and Highlights Never miss a minute of Top Chef coverage! LISTEN: Subscribe to the We Know Top Chef feed WATCH:  Watch and subscribe to the podcast on YouTube SUPPORT:  Become a RHAP Patron for bonus content, access to Facebook and Discord groups plus more great perks!

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Ole Miss is absolutely dominating college baseball right now, and we break down their incredible run (00:45). If you missed our community playlist competition in the past, here's another chance to win some awesome prizes (04:30)! Shoutout to Peg Leg Porker for sending us a killer bottle of bourbon (06:40)! We catered the Rolling Thunder Charity Event last week, and it was an absolute blast from start to finish (09:00). Y'all know Malcom has always been a big fan of American Skins pork rinds, but he's got a brand-new favorite hookup to share (13:44). Malcom reveals his go-to method for making the best bacon for breakfast every time (18:04). We've never met a bad hot dog, but Tyler somehow managed to find one this past weekend: maybe some good old Blue Plate Mayo could have saved it (23:43)... Chefs across America have ranked the best hot sauces of 2026, and we're sharing our thoughts on the list (27:34). Walmart has started rolling out Copa Cut steaks, and we're on a mission to track them down and give them a try (31:50)! Planning a nacho bar? We discuss the best meat options for building the ultimate plate of loaded nachos (35:23). If you're using the snake method for smoking ribs, how much wood is too much wood (39:37)? We're gearing up to catch the Dierks Bentley Band this weekend, so be sure to keep an eye out for us (44:05)!  

On this week's Crewcast, we recap some of our favourite games from this year's Summer Game Fest, including on-the-ground reporting from Frank Howley. The California Game Dev Problem by Del Walker (this is the video Jeremy mentioned): https://www.youtube.com/watch?v=1bJUSTTUDl8 Frank on the Giant Bomb couch: https://youtu.be/XPKk-cZ0g80?t=3658 iTunes Page: https://itunes.apple.com/us/podcast/noclip/id1385062988 RSS Feed: http://noclippodcast.libsyn.com/rss Spotify: https://open.spotify.com/show/5XYk92ubrXpvPVk1lin4VB?si=JRAcPnlvQ0-YJWU9XiW9pg Watch our docs: https://youtube.com/noclipvideo Crewcast channel: https://www.youtube.com/channel/noclippodcast Follow our games coverage escapades: https://www.youtube.com/@Noclip2 Learn About Noclip: https://www.noclip.video Become a Patron and get early access to new episodes: https://www.patreon.com/noclip Chapters: 0:00:00 - Intro 0:02:19 - Thanking our Patreon supporters! 0:04:00 - Frank Howley's Summer Game Fest 0:23:52 - gen Atlas 0:25:57 - Rhythm Heaven Groove 0:27:40 - Carcass Clad 0:31:15 - Signet City 0:33:36 - Bancho the Chef 0:34:57 - Kemuri 0:36:28 - Dynasty Warriors 3: Complete Edition 0:37:27 - Ace Combat 8: Wings of Theve 0:39:22 - Silent Hill Townfall 0:43:57 - Oh My Doug! 0:45:20 - Neighborhoods 0:48:01 - God of War: Laufey 0:54:36 - Rayman Legends Retold 0:56:59 - TMNT - The Last Ronin 0:58:00 - Stage Tour 0:59:27 - Touhou Koumakyou: New Classic - the Embodiment of Scarlet Devil 1:01:36 - Muramasa: Revenant Blades 1:02:21 - Vivarium 1:07:23 - Mighty Cuphead Adventure 1:14:25 - Virtue and a Sledgehammer 1:14:55 - Janet DeMornay Is A Slumlord (and a Witch) 1:15:43 - The Hearth and Harbour 1:16:27 - Mr. Records 1:17:07 - Bub 1:19:48 - Gears of War: E-Day, Control Resonant, MGS Collection Vol. 2, and Fire Emblem: Fortune's Weave 1:21:19 - The Legend of Zelda: Ocarina of Time Remake 1:36:06 - Stellar Blade: Blood Rain 1:38:36 - Viva Piñata 1:46:55 - Q: How do you feel about AAA secretly using genAI? 1:58:46 - Q: What is the heart of an MMO? Story? Endgame? 2:02:46 - Q: What's the best way to preserve MP experiences? 2:07:01 - Q: What media do you find personally inspiring? 2:20:40 - Sign Off

Sheila Dillon looks at the plans to overhaul England's school food standards, from cutting back on fried food, puddings and processed meat to serving more fruit and veg. She hears from pupils, caterers and campaigners who all want better school meals, but don't always agree on how to get there. With concerns about cost and practicality, she asks what these changes might really mean for schools trying to make them work, and what the School Food System in Japan might tell us about the nations health. Featuring interviews recorded at Penwortham Girls' High School in Preston; Anna Taylor from The Food Foundation; Writer Heather Parry; Luke Consiglio from caterers The Pantry; Belfast Paediatrican Dr Jonathan Henderson, chef and food writer Suzie Lee; Naomi Duncan from Chefs in Schools; and Colette Fox from ProVeg International. The consultation period for the new School Food Standards for England closes on June 12th 2026. Produced by Natalie Donovan for BBC Audio in Bristol

Episode 201 picks up just days after Walk-In Talk Media celebrated its 200th episode at Tampa Club. What started as a milestone celebration became something much bigger: more than 120 hospitality professionals, chefs, operators, distributors, manufacturers, brand partners, creators, and friends gathered in one room to celebrate the community that has formed around Walk-In Talk Media. Chef Thomas Mandzik joins the show to reflect on the night, the energy in the room, the food, the sponsors, the Tasty Cam moments, and what it meant to see so many industry people show up for one another. From the Walk-In Talk Podcast ice carving and Crab Island Seafood dip display to the nonstop hospitality from Thomas and the Tampa Club team, the evening became a reminder that this industry is built on relationships. As Thomas put it: "Yes, we're competitors… but we're still all fans of each other." The conversation also looks ahead to Thomas's next chapter. This fall, he'll be leaving Tampa Club and heading to Corpus Christi, Texas, where he plans to open an intimate 20-seat restaurant built around his own vision, artistry, faith, and pursuit of a deeply personal dining experience. In studio, Thomas prepares two foie gras-driven dishes: Foie gras with squab, blue corn grits cake, Three Sisters composition, and jus. Bluefin tuna "ravioli" with foie gras mousse, mascarpone, Parmesan, basil emulsion, blood orange gastrique, yuzu aioli, and tomato ginger water. This episode is about celebration, community, gratitude, faith, risk, and the next chapter for one of Walk-In Talk Media's closest chef voices. Episode Takeaways Walk-In Talk Media's Episode 200 celebration became a true hospitality community moment. More than 120 industry professionals gathered at Tampa Club to celebrate the milestone. Chef Thomas Mandzik and the Tampa Club team helped create the culinary energy of the night. The event highlighted the power of relationships across chefs, operators, distributors, manufacturers, and brand partners. Thomas sees the Central Florida hospitality scene as competitive, but also deeply supportive. His move to Corpus Christi is rooted in family, faith, timing, and opportunity. Thomas plans to open an intimate 20-seat restaurant focused on artistry, memory, and elevated dining. The episode features two highly technical foie gras dishes built around squab and bluefin tuna. Hospitality at its best is about creating moments people remember. Episode 201 serves as both a recap of a major milestone and a preview of Thomas's next chapter. BRAND PARTNERS Metro Foodservice Solutions & Trimark USA https://www.metro.com  Commercial-grade storage, transport, and workflow systems trusted across professional kitchens. TriMark USA TriMark is the largest foodservice design, equipment, and supplies provider in North America, helping operators build, equip, and optimize hospitality kitchens through design-build expertise, sourcing, installation, and service. RAK Porcelain USA https://www.rakporcelain.com Professional tableware engineered for durability and presentation. Citrus America https://www.citrusamerica.com Premium citrus solutions supporting chefs, retailers, and distributors. Crab Island Seafood https://crabislandseafood.com Florida-based supplier delivering responsibly sourced seafood to foodservice partners. Testo North America https://www.testo.com/en-US Precision measurement and food safety solutions for professional kitchens. CAUSE PARTNERS The Burnt Chef Project https://www.theburntchefproject.com Advocating for mental health awareness in the hospitality industry. Operation BBQ Relief https://operationbbqrelief.org Providing meals to communities impacted by natural disasters. Sustainable Supperclub https://www.sustainablesupperclub.com Pop-up dining experiences focused on sustainability and food access. TRADE SHOW & INDUSTRY PARTNERS Florida Restaurant Show https://www.therestaurantshows.com/florida/ New York Restaurant Show https://www.therestaurantshows.com/new-york/ California Restaurant Show https://www.therestaurantshows.com/california/ Pizza Tomorrow Summit https://www.pizzatomorrow.com/ U.S. Culinary Open https://www.usculinaryopen.com/About Creative Loafing Tampa Bay https://www.cltampa.com ABOUT WALK-IN TALK MEDIA Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.    

This week we’re trying some of the world’s best street food. We'll visit the “alley of treats” in Mumbai, try a new spin on Hokkien Mee, and the sour noodles of Penang. Plus a Lion mane mushroom satay and an East Berlin snack that you've probably never heard of. And then, we'll stretch the definition of street food with the most unusual truck stop ever and gas station burritos. [Ep 393] Show Notes: Food and Travel Guides from Destination Eat Drink Destination Eat Drink YouTube channel Mumbai food tour from A Chef’s Tour Walk with Us food tours in Berlin Simply Enak food tour in Penang Rupak Ginn on Instagram Spice Road TV show in Independent Lens

Rendez-vous dès 16h10 TU sur RFI, YouTube et Facebook Live. Le Mexique a lancé son Mondial, Toronto se prépare pour l'entrée du Canada, New York attend le Brésil… et vos Cartons du vendredi seront aussi au menu. Au sommaire : Mexico, premier verdict. Mexique / Afrique du Sud : 2-0 ; Corée du Sud / République tchèque : 2-1. Après la fête, que disent déjà le terrain et les premiers résultats du groupe A ? Mexico côté coulisses Annie Gasnier, envoyée spéciale RFI à Mexico : revue de presse, réactions dans la capitale et ambiance après la cérémonie d'ouverture et le succès de la Tri. Canada / Bosnie : Toronto entre en scène Frédéric Suteau, envoyé spécial RFI à Toronto, prendra le pouls de la ville avant l'entrée du pays hôte. Ferveur populaire ou attente prudente ? Une rencontre à suivre en intégralité sur RFI à 19h TU, 21h à Paris.   ► Le Calendrier Coupe du monde ► Le dossier spécial Coupe du monde.   Vos Cartons du vendredi Jaune pour alerter, vert pour applaudir, rouge pour sanctionner. Vos cartons en audio, en vidéo, et ceux de nos consultants.   Présentation : Olivier Pron. Consultants : Rémy Ngono, Xavier Barret et Benjamin Moukandjo. Chef d'édition : David Fintzel — Technique/Réalisation : Laurent Salerno.

Today... Chef Uma Stout, formerly behind the Baan Thai food truck, has opened Chef Uma’s Kitchen in Montrose to share authentic, regional Thai dishes and give customers a better sense of the chef behind the food. And later... Montrose has a busy week ahead, with classic cars, art, theater, music, and family events on the calendar.Support the show: https://www.montrosepress.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

Überraschung wurde es keine. Schon lange galt der frühere APA-CEO Clemens Pig als Favorit für den Posten des ORF-Generaldirektors. Jetzt hat sich der Stiftungsrat tatsächlich auch für Pig ausgesprochen. Wir sprechen über die Bestellung des Clemens Pig zum ORF-Generaldirektor, warum die Wahl auf ihn fiel, was er im ORF verändern will und ob sich hier wirklich der beste durchgesetzt hat, oder ob das Ganze politisch im Vorfeld bereits ausgemacht war.

Coming to you live from Highly Likely in Los Angeles, with special guest – Top Chef alum Kat Turner! We watch the finale together with a crowd of pots & pans, and get an insider's take on this season's finale. Plus, we find out how big of a landslide Mike's win is. This week's scoring: sous chefs: Sieger, Anthony, Jonathan +2 crying: Rhoda, Laurence, Sherry +0.5 winning Top Chef: Rhoda +6 Check out our merch at maxfunstore.com, support us at maximumfun.org/joinchef, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Rendez-vous dès 16h10 TU sur RFI, YouTube et Facebook Live. Le Mexique a lancé son Mondial, Toronto se prépare pour l'entrée du Canada, New York attend le Brésil… et vos Cartons du vendredi seront aussi au menu. Au sommaire : Mexico, premier verdict. Mexique / Afrique du Sud : 2-0 ; Corée du Sud / République tchèque : 2-1. Après la fête, que disent déjà le terrain et les premiers résultats du groupe A ? Mexico côté coulisses Annie Gasnier, envoyée spéciale RFI à Mexico : revue de presse, réactions dans la capitale et ambiance après la cérémonie d'ouverture et le succès de la Tri. Canada / Bosnie : Toronto entre en scène Frédéric Suteau, envoyé spécial RFI à Toronto, prendra le pouls de la ville avant l'entrée du pays hôte. Ferveur populaire ou attente prudente ? Une rencontre à suivre en intégralité sur RFI à 19h TU, 21h à Paris.   ► Le Calendrier Coupe du monde ► Le dossier spécial Coupe du monde.   Vos Cartons du vendredi Jaune pour alerter, vert pour applaudir, rouge pour sanctionner. Vos cartons en audio, en vidéo, et ceux de nos consultants.   Présentation : Olivier Pron. Consultants : Rémy Ngono, Xavier Barret et Benjamin Moukandjo. Chef d'édition : David Fintzel — Technique/Réalisation : Laurent Salerno.

Aujourd'hui, Flora Ghebali, entrepreneure dans la transition écologique, Jean-Loup Bonnamy, prof de philo, et Charles Consigny, avocat, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

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, MAGA Mike Johnson shut down the House of Representatives for two weeks as nineteen MAGA Members revolted.Then, on the rest of the menu, a federal judge smacked MAGA Jeanine Pirro with a second beat down over one of Trump's vindictive criminal cases; a MAGA DOJ agency claims it has no records of Trump's shady IRS settlement; and, an Arizona MAGA county attorney, who endorsed Trump for president, begged the court to stop Stephen Miller's group from an election ‘power grab.'After the break, we move to the Chef's Table where in a gift for Vlad, Trump wants to pull a third of the fighter jets and war ships the US provides to NATO; and, Italian prosecutors are investigating charges foreign workers were paid less than two dollars an hour by an Alabama construction firm to build a new US Consulate in Milan.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live PlayerKeep Your Resistance Radio Beaming 24/7/365!Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

What began as Sunday family dinners and pop-ups during the pandemic, for Noel Peters, has become a growing, full-service catering business! Noel joined Kevin Powell and Michael Piff on Chicago’s Very Own Eats to talk about Soul Kitchen Chicago, the family traditions she honors with her menu, how the Chicago Blackhawks are supporting her and […]

I Caught My Wife Kissing a Rival Chef in Our Food TruckBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Andy opens by reacting to the ‘Slow Horses' Season 6 release date (3:59), the announcement of ‘Tucci in Great Britain' (5:22), and the phenomenon behind ‘The Amazing Digital Circus: The Last Act' (7:52). Then he and Chris discuss the penultimate episode of ‘Widow's Bay' and why it felt like a tonal shift for the series (15:39). Later, Andy is joined by ‘Top Chef' host and executive producer Gail Simmons to talk about the Season 23 finale (32:55). Subscribe to the Ringer TV YouTube channel here for full episodes of The Watch and so much more! Hosts: Chris Ryan and Andy Greenwald Guest: Gail Simmons Producers: Kaya McMullen and Kai Grady Additional Video Supervision: Sarah Reddy The Ringer is committed to responsible trading. Please visit https://fanduel.com/predicts to learn more about the resources and helpline. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome back to another episode of the Hunt Lift Eat podcast. We are excited to welcome back Food Networks Outchef'd winner and mixed martial arts student, Sean Johnson - aka, Get Sauced. Sean is an avid hunter, fisherman, outdoorsman, and chef. Based out of the armpit of America, New Jersey, Sean has dedicated himself to honing his craft with a specific emphasis on cooking and eating solely game meat as his primary protein. Sean has a unique skill to take his wild game and craft it into an elevated meal and pushing the boundaries of each persons palate. You can find Sean Johnson on instagram at GetSaucedNJ but be warned, if you leave him a bad comment, he will argue with you. 

Chef Patrick O'Halloran has been cooking for Madison for decades, and his latest business, The Deliciouser, blends spices, classes, and global cuisine. O'Halloran was just named Madison Magazine's Chef of the Year, and executive producer Hayley Sperling chats with him  about how the spice lab and the restaurant go hand in hand. Plus, Emily Tucker, host of WORT-FM's Stuff Yer Face, explains what is in a cookie salad and why sweet “salads” have a chokehold on Midwest culture. 

Au sommaire de Radio foot internationale, jeudi 11 juin 2026, à 16h10 TU sur RFI | YouTube & Facebook Live : - Mexico, c'est parti ! ; - Afrique : qui peut sortir du lot ? ; - Antoine Grognet à New York ; - Le sorcier blanc rejoint le Congo-Brazzaville. Mexico, c'est parti ! Ouverture du Mondial à l'Azteca : ambiance avec Annie Gasnier, focus Afrique du Sud avec Victor Missistrano, météo sous surveillance et clés du match Mexique - Afrique du Sud. Afrique : qui peut sortir du lot ? Dix nations africaines au départ : qui peut passer les poules ? Qui peut aller loin ? Qui peut créer la surprise dans ce Mondial XXL ? Antoine Grognet à New York Notre envoyé spécial a posé le pied aux États-Unis. Premières impressions, ambiance sur place, choses vues… et non vues, avant que les Bleus ne le rejoignent pour affronter le Sénégal, le 16 juin 2026, au Metlife Stadium. Le sorcier blanc rejoint le Congo-Brazzaville À 78 ans, Claude Le Roy reprend du service avec les Diables Rouges. Objectif CAN 2027. Comme dit le proverbe : c'est dans les vieilles marmites qu'on fait les meilleures sauces. Claude passeur de témoin ? Autour d'Olivier Pron : Franck Simon, Yoro Mangara et Patrick Juillard. Chef d'édition : David Fintzel - Technique/Réalisation : Laurent Salerno.

This episode of the Moms of the Lou podcast features Tara Gallina of Take Root Hospitality. She talks about her journey from South Florida to New York City, where she attended culinary school and worked for Blue Hill at Stone Barns. She met her husband, Michael, at Blue Hill and they moved back to St. Louis in 2015 and eventually opened Vicia in 2017. In 2019, they acquired Winslow's Table. Tara emphasizes the importance of community and family, balancing work and motherhood. Check out their Father's Day cookout at Vicia on June 21st!Tara Gallina is the co-owner and Chief Experience Officer of Take Root Hospitality, recognized as a hospitality-first leader in the St. Louis culinary community. She is dedicated to cultivating deep relationships with Midwest farmers, breeders, and fishers, translating their stories into thoughtful guest experiences at Vicia, Winslow's Table, and Bistro La Floraison. Tara oversees front-of-house standards and an education-driven service culture, elevating every detail from beverage programs to takeaway offerings while maintaining a core focus on integrity and sustainability. Her path began after leaving a career in HR to study at the International Culinary Center in New York City, followed by a formative F.A.R.M.S. apprenticeship at Blue Hill at Stone Barns. During her tenure there, she gained a grounding in sustainable agriculture and mastered various front-of-house roles, eventually rising to lead bartender and senior service captain. Today, working alongside Michael Gallina, she connects her teams to food sources and ensures the farming community is integrated into every facet of the guest experience.We hope you enjoyed this podcast episode! To learn more about Moms of the Lou you can go to stlouismom.com or follow us on Instagram and Facebook. You can listen to the podcast on Apple Podcast and Spotify. And don't forget to rate and review so more people can tune in! This episode was produced by St. Louis Mom. It was recorded and edited by STL Bucketlist Studios in St. Louis, Missouri. 

US-Präsident Donald Trump hat William Pulte zum kommissarischen Direktor der US-Nachrichtendienste ernannt. Der Immobilienunternehmer übernimmt das Amt ab dem 19. Juni, zusätzlich zu seinen bisherigen Aufgaben. Die Personalie stößt bei Republikanern auf Zustimmung – bei Demokraten auf Kritik.

Au sommaire de Radio foot internationale, jeudi 11 juin 2026, à 16h10 TU sur RFI | YouTube & Facebook Live : - Mexico, c'est parti ! ; - Afrique : qui peut sortir du lot ? ; - Antoine Grognet à New York ; - Le sorcier blanc rejoint le Congo-Brazzaville. Mexico, c'est parti ! Ouverture du Mondial à l'Azteca : ambiance avec Annie Gasnier, focus Afrique du Sud avec Victor Missistrano, météo sous surveillance et clés du match Mexique - Afrique du Sud. Afrique : qui peut sortir du lot ? Dix nations africaines au départ : qui peut passer les poules ? Qui peut aller loin ? Qui peut créer la surprise dans ce Mondial XXL ? Antoine Grognet à New York Notre envoyé spécial a posé le pied aux États-Unis. Premières impressions, ambiance sur place, choses vues… et non vues, avant que les Bleus ne le rejoignent pour affronter le Sénégal, le 16 juin 2026, au Metlife Stadium. Le sorcier blanc rejoint le Congo-Brazzaville À 78 ans, Claude Le Roy reprend du service avec les Diables Rouges. Objectif CAN 2027. Comme dit le proverbe : c'est dans les vieilles marmites qu'on fait les meilleures sauces. Claude passeur de témoin ? Autour d'Olivier Pron : Franck Simon, Yoro Mangara et Patrick Juillard. Chef d'édition : David Fintzel - Technique/Réalisation : Laurent Salerno.

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In this episode of For The Dads with Former NFL Linebacker Will Compton, hosts Will and Sherm talk about The Compton’s recent family trip to the beach, chat through some PTFit Dad Hacks and talk about a lesson Rue taught the whole family without even knowing it this past week — all while keeping the episode fun, fresh and of course, under an hour. The episode kicks off with the boys going through their mistakes from last episode (Shoutout the APR!) before diving into some hilarious topics, including: Recapping the Bussin’ Pool Party Sherm Losing His Cool After An Accident Some PTFix learnings from the weekend Other highlights include: Car Hacks For Long Roadtrips A Call In From Someone Claiming We Cursed Them

Billy Shore speaks with Mayor Daniel Rickenmann of Columbia, South Carolina, Mayor Alyia Gaskins of Alexandria, Virginia, and Aaron Goldstein of Share Our Strength about how local leaders are using practical, bipartisan solutions to fight childhood hunger. The conversation explores why mayors are so effective at solving problems close to home, how housing, transportation, and economic insecurity affect food access, and why local innovation often moves faster than state or federal policy. Mayor Rickenmann shares how Columbia is using partnerships, technology, churches, and community organizations to expand food access, while Mayor Gaskins discusses Alexandria's focus on housing, workforce issues, and the lived reality of hunger in the community. Together, they show how mayors can turn concern into action and build coalitions that make it easier for families to get the support they need.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Jonathan Dearden joins The Exclusive following his elimination from Top Chef Season 23 to reflect on his journey through the competition, the ambitious pumpkin and brioche dish that ultimately sent him home, and why he believes the judges were forced to nitpick as the field narrowed. Jonathan opens up about the pressure of cooking alongside his brother Brandon, shares his unfiltered thoughts on the controversial challenges, and reveals why he was surprised to find himself on the bottom. He also discusses Sieger's heated Judges' Table confrontation, calling the moment "very uncomfortable," explains what viewers didn't see from the exchange, weighs in on Rhoda's eventual victory, and reveals whether he'd return to the Top Chef kitchen for another shot at the title.

Chef Keith Blauschild shares his journey through the culinary world, from early inspirations to refining his signature style in the kitchen. He also opens up about is love for Led Zeppelin, the unforgettable experience of meeting Jimmy Page and The Rolling Stones , and how music fuels his creativity