Podcasts about chefs

Grace is first generation Italian Australian. Her parents immigrated from Southern Italy to Australia when they were  young. Rosa and Alfredo, Grace's parents, met many years later in Australia and started their family of four girls.  Rosa was one of nine children and she was  fifteen when landing in Australia. Alfredo lost both his parents at five years old and had a rough childhood.  He was a victim of abuse and moved from house to house as a child. De Angeli reflects saying "he did the best he could with what he had."Grace insists "that it was a cultural thing" as to why her mother stayed throughout  many years of emotional, verbal and physical abuse. Eventually, Grace and her younger sister became targets as well.  It was always the fear and bullying tactic that their father used especially against their mom, Rosa. Grace says that her father would often scream at her mother "you either stay or you die" or "you leave, I'll kill you." So her mother stayed out of fear.  "We were all brought up with the fear that if we did something wrong we would be killed," remarks Grace. "When I think back to my childhood I wasn't protected by my mother, but she taught me who not to be when I grew up."One would think that this would take a real tole on Grace's life and her future. But the best news is that with the help of her husband and many others, Grace has learned how to transform her life and heal from her scars of her father plus how to beat Breast Cancer with many different treatments and therapies including Eastern and Western Medicines, mind over matter and the list goes on and on. She is a true inspiration. She declares "it doesn't matter where you are in your journey, whether stage 1 or stage 4 breast cancer OR any illness, you need to get things right in your soul and spirit, where you are your most authentic self." She continues, "it doesn't matter as long as you are honest and liberated within yourself, it doesn't matter what happens next."For a young woman who at twenty one years old had contemplated suicide, to becoming this force of nature to heal not only herself but help others on their individual journey is remarkable.There's so much more to this story so please do listen to the episode in it's entirety. Grace is emphatic when saying "we were put on this planet to be ourself. If you can be the best version of yourself, you've done it."To find Grace's podcast use on link below:https://podcasts.apple.com/us/podcast/id1552339592    "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".Check out our website for more background information: https://www.jackietantillo.com/Or more demos of what's to come at https://soundcloud.com/jackie-tantilloLink to website and show notes: https://shltmm.simplecast.com/Or Find SHLTMM Website here: https://shltmm.simplecast.com/Listen wherever you find podcasts: https://www.facebook.com/ShouldHaveListenedToMyMotherhttps://www.facebook.com/jackietantilloInstagram:https://www.instagram.com/shouldhavelistenedtomymother/https://www.instagram.com/jackietantillo7/LinkedIn:https://www.linkedin.com/in/jackie-tantillo/YOUTUBE: https://www.youtube.com/@ShouldHaveListenedToMyMother

Lo chef Flavio Argenio ha condiviso con noi la sua ricetta per un delizioso classico italiano, il panino con la porchetta, ma con un tocco speciale: l'aggiunta di salsa verde e cavolo riccio.

Ignite family fun in the kitchen with Ashley Craft's new cookbook, Weeknight Wonders!

Welcome back to the Well Seasoned Librarian podcast! This is Season 15, Episode 13, and we have a very special guest joining us today.We are so honored to be speaking with the internationally renowned and award-winning author, Joanne Harris. Many of you will know her work from her acclaimed novel, Chocolat, which was adapted into the beloved film starring Johnny Depp and Juliette Binoche.Joanne is an incredibly prolific writer, with a bibliography that spans over twenty novels, as well as novellas, cookbooks, scripts, short stories, and more. Her works have been published in fifty countries, a testament to her global reach and appeal. She holds honorary doctorates from the Universities of Sheffield and Huddersfield, is an honorary Fellow of St. Catharine's College, Cambridge, and a Fellow of the Royal Society of Literature. Born in South Yorkshire, England, to a French mother and an English father, she continues to live and write in Yorkshire.“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."Music by Podcastle Music FilesLogo created by author Sarah Neidhardt who wrote "⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twenty Acres:A Seventies Childhood in the Woods⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠" Out now!If you have questions, comments or just want to be on the podcast, email me at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠wellseasonedlibrarian@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and I'm happy to speak with youThe Well-Seasoned Librarian: In Conversation with Food Writers, Chefs, and More! The Well-Seasoned Librarian is one of the fastest growing Food Podcasts online. You can view it on iTunes, Spotify, and all other platforms. Recent guests include Dorie Greenspan, Rose Levy Beranbaum, Beth A Lee , Nick Malgieri, Joanne Weir, Cenk Somnesoy, Darina Allen , John Devore and more.Follow me on YouTube https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig The National Immigrant Justice Center and its clients thrive on the financial support of caring individuals. Your gift can reunite a family, free a detained asylum seeker, or save the life of an individual who faces deportation to a life-threatening situation. Your support also helps NIJC continue its work to ensure that immigrants, refugees, and asylum seekers have access to the fundamental legal protections and due process rights Americans have always valued. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can make a secure online donation at www.immigrantjustice.org/donate.⁠⁠⁠⁠⁠⁠⁠⁠  

From his Appalachian roots to becoming West Virginia's first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.In this episode:The soul of Appalachian food and ingredients What it means to represent West Virginia on a national stageHow Paul blends fine dining with comfort classicsThe role of family and tradition in his cookingLessons on mentorship, resilience, and hospitalitySo You Want More? https://linktr.ee/soyouwanttorunarestaurant

Ann talks with Victor Hernandez, Owner and Chef of Fox & Co. Bakery. We get music from Donna Kennedy. Kay Griffith stops by to talk about Gracious Living Weekend in Salado, Texas, and we hear from Elizabeth Riley with Act Locally Live. Learn more about your ad choices. Visit megaphone.fm/adchoices

Melissa King is a chef, entrepreneur, television personality, activist, model, tastemaker, and author of the incredible new cookbook Cook Like a King. She is the winner of Bravo's Top Chef: All-Stars L.A. and holds more challenge wins than any other competitor in the history of Top Chef. As mentioned previously on the show, I love Cook Like a King. It really speaks to me, and Melissa shares about what inspired the recipes as well as why she is 100% okay with not working in restaurants.  Also on the show, Aliza and Matt go over some of their favorite chef and restaurant cookbooks from this busy fall season. These include: Soju Party, Russ & Daughters: 100 Years of Appetizing,The Pasta Book, Six Seasons of Pasta, House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant, Family Thai, Franco Pepe: Pizza Chef, Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

With all of the technology and instant entertainment, Anna's not sure her kids would survive the 90s! Anna and Raven reminisce about the things they did when they were bored! A man drove a toy jeep to the store to go get a Slurpee while intoxicated! He didn't realize it was illegal! Anna and Raven play, “is this illegal or did Anna just make this up?” Most new homes and remodeled homes are missing one thing…formal dining rooms. Anna and Raven talk about those “weirdo” rooms that they have seen! Nate Bargatze had a way to get people to wrap up their speeches faster at The Emmy's! Raven shares his best idea to speed up the speeches and ChatGPT has some even better ones! If you didn't stay up to watch The Emmy's, we get it! Anna and Raven get you caught up on what happened including the Golden Girls Tribute, Nate Bargatze's $300,000 donation, and other highlight moments! Flag on the Play! What did your significant other do that was questionable at best and we'll decide if you're in the wrong… or if they are! Anna was able to get $1200 Euros from American Airlines after her parents flight was canceled. Did you ever go against the big guy and win? Chef Plum is back with a bunch of easy meals to make during the school week! Best part, they only require one appliance!  Laura and Ralph's nephew is getting married, and Ralph's sister is flying in from Croatia for the wedding. She is bringing her baby that the family has not met yet. (She and her husband moved to Croatia for work and have no family there.) The bride is insistent that it's a no child wedding and does not want them to bring the eleven-month-old. Ralph thinks they should offer to skip the wedding and babysit their baby niece so his sister can go and have fun at the wedding with all the family she never gets to see anymore. Laura thinks this isn't their problem. The bride should allow the baby and is being ridiculous, but it's not their position to offer to skip the wedding to watch the baby. Laura has a chance to win $6000! All she has to do is answer more pop culture questions than Raven in Can't Beat Raven!

Text Dr. Black your questions or comments.Today on Eat Your Greens with Dr. Black, Chef Leah Sarris, MBA, RD, LDN, CCMS joins me to talk about the origins of culinary medicine, the creation of the Goldring Center at Tulane, and how the Health meets Food curriculum became a nationwide movement. We discuss how to build practical, equitable, food-as-medicine programs—from teaching kitchens to food banks—and how this work can help shift healthcare toward prevention.Topics we cover:How Leah became both a chef and a registered dietitianThe story behind the first culinary medicine program at TulaneWhat culinary medicine actually is—and why it mattersTeaching kitchens, food insecurity, and equityAdvice for clinicians and educators who want to build their own programsWhere the movement is headed and how you can get involvedResources & Links:

Canadian man charged after allgedely making tunnel in upstair neighbor's apartment, San Francisco chef is suspected of robbing 3 banks in one day, Ohio woman is trying to make the case to rename State Road 666

Over the years some of my favorite conversations are with talented chefs. I marvel at their creative ability. The time it takes to create a first-class dish through trial and error is a test of endurance. Here you'll meet Chef Lynn Pritchard who I've known for years. Once based in Clive, Iowa Table 128 moved last year to just south of Downtown Des Moines into a beautiful space with plenty of parking. (You MUST GO!) Then Chef Pritchard recently opened Hugo's of Des Moines located near the Drake Campus.  Here we talk about both locations, the uncertainty of tariffs on the food industry, the celebration of fine food and so much more.  Enjoy...we did! Thanks for listening! The award winning Insight on Business the News Hour with Michael Libbie is the only weekday business news podcast in the Midwest. The national, regional and some local business news along with long-form business interviews can be heard Monday - Friday. You can subscribe on  PlayerFM, Podbean, iTunes, Spotify, Stitcher or TuneIn Radio. And you can catch The Business News Hour Week in Review each Sunday Noon Central on News/Talk 1540 KXEL. The Business News Hour is a production of Insight Advertising, Marketing & Communications. You can follow us on Twitter @IoB_NewsHour...and on Threads @Insight_On_Business.

Some Christians tend to treat the Bible like a buffet. They pick the verses they like and leave the ones that challenge them, but this is a dangerous way to approach God's Word. Scripture isn't a menu we customize; it's the full, nourishing meal the Chef has prepared for our souls. Pastor Ken will warn you today not to twist the Bible's meaning to fit your desires or push aside truths that make you uncomfortable. If you do, you'll be in danger of starving yourself of the life-giving wisdom and correction you need.

L'ancien commando marine Louis Saillans, auteur du livre "Chef de Guerre", nous raconte sa vie et sa philosophie après des années passées au combat. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Pour me contacter : fabiendekosmos@outlook.fr Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

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 MAGA Supreme Court was “bench slapped” in open court.Then, on the rest of the menu, authorities in Utah say two men have been arrested on suspicion of placing an incendiary device under a news media vehicle in Salt Lake City; the privately- funded National Center for Civil and Human Rights in Atlanta expanding at a critical moment in US history is not immediately subject to King Krasnov's whims; and one of the GOP's most prominent foreign affairs hawks is so concerned about WWIII after Russia's escalation, that he announced his retirement.After the break, we move to the Chef's Table where Ukrainian drones struck one of Russia's largest oil refineries; and, Brazil's Lula pushed back against Trump's tariff threat, telling the mumbling authoritarian the country's democracy ‘is not on the table.'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!"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.

Mon invitée aujourd'hui a travaillé pour le Club Med de 1986 à 1996, et sa première saison était à Club Med Chamonix en tant que monitrice de ski. Elle a travaillé aussi bien dans les zones Europe qu'Amérique du Nord, et même à Les Arcs 2000 et Les Boucanniers. J'ai eu le plaisir de travailler avec elle dans l'équipe de plongée lors de ma première saison à Club Med Turkoise, et nous allons en parler, ainsi que de bien d'autres choses. Veuillez accueillir chaleureusement Anne Thouvenot! Anne a travaillé dans des villages comme Wengen, Zinal, Cancún ainsi que sur le Club Med 1 et le Club Med 2. Elle a travaillé avec des Chefs de Village tels que La Gitoune, Jean-Pierre Levrier, Ye, Stéphane Dufailly et La Tendresse, pour n'en citer que quelques-uns. Anne a une excellente mémoire et a la gentillesse de partager avec nous quelques-unes de ses plus belles histoires. Profitez bien de cet épisode avec Anne! **Le podcast My First Season a toujours été sans publicité et gratuit à écouter. Il est disponible en téléchargement sur: Apple Podcasts, Google Podcasts, Samsung Podcasts, Podbean App, Podchaser, Spotify, Amazon Music/Audible, TuneIn + Alexa, iHeartRadio, PlayerFM, Pandora et Listen Notes. Et si vous aimez ce que vous entendez, n'hésitez pas à laisser un commentaire sur Apple Podcasts. 

WE talk gameday foods with recipes an d more plus we are joined by Jose Perez from Archie Moore's and the Meat Truck!

Estamos diante um papo diferente no Cinem(ação), mais aberto e descontraído, sobre os bastidores da produção de podcasts no universo de filmes, TV, entretenimento e cinema no Brasil. Depois de uma série de episódios mais analíticos, chegou a hora de respirar e refletir sobre o que significa criar conteúdo nesse nicho tão apaixonante e desafiador.Rafael Arinelli recebe Marina Menezes, Edu Sacer e Domênica Mendes para falar sobre o crescimento expressivo do podcast no Brasil, hoje com milhões de ouvintes, e mergulha nas experiências pessoais dos convidados: desde a definição de pautas até os perrengues técnicos e a relação com a audiência. Entre as histórias, surgem visões bem distintas sobre como conduzir um programa: enquanto uns focam em um estilo “roda de amigos”, outros acabam tendo que assistir filmes ou ler livros com uma atenção diferente.O papo também toca em pontos fundamentais, como a busca pelo equilíbrio entre hobby e profissionalismo, a importância da autenticidade para criar comunidade e os desafios que vão desde direitos autorais até a percepção de falar sobre audiovisual apenas em áudio. E, claro, não faltam provocações: será que o podcast de áudio ainda encontra espaço em meio a tantos videocasts e mesacasts?Então dá o play e vem com a gente nessa conversa pela podosfera de filmes - uma troca sincera sobre criar, compartilhar e resistir nesse cenário em constante transformação.• 05m33: Pauta Principal• 1h19m00: Plano Detalhe• 1h40m46: EncerramentoOuça nosso Podcast também no:• Spotify: https://cinemacao.short.gy/spotify• Apple Podcast: https://cinemacao.short.gy/apple• Android: https://cinemacao.short.gy/android• Deezer: https://cinemacao.short.gy/deezer• Amazon Music: https://cinemacao.short.gy/amazonAgradecimentos aos padrinhos: • Bruna Mercer• Charles Calisto Souza• Daniel Barbosa da Silva Feijó• Diego Alves Lima• Eloi Xavier• Flavia Sanches• Gabriela Pastori Marino• Guilherme S. Arinelli• Thiago Custodio Coquelet• William SaitoFale Conosco:• Email: contato@cinemacao.com• X: https://cinemacao.short.gy/x-cinemacao• BlueSky: https://cinemacao.short.gy/bsky-cinemacao• Facebook: https://cinemacao.short.gy/face-cinemacao• Instagram: https://cinemacao.short.gy/insta-cinemacao• Tiktok: https://cinemacao.short.gy/tiktok-cinemacao• Youtube: https://cinemacao.short.gy/yt-cinemacaoApoie o Cinem(ação)!Apoie o Cinem(ação) e faça parte de um seleto clube de ouvintes privilegiados, desfrutando de inúmeros benefícios! Com uma assinatura a partir de R$30,00, você terá acesso a conteúdo exclusivo e muito mais! Não perca mais tempo, torne-se um apoiador especial do nosso canal! Junte-se a nós para uma experiência cinematográfica única!Plano Detalhe:• (Marina): Série: Um Diabo na Família: O Caso de Ruby Franke• (Edu): Série: Survivor: Australia V The World• (Edu): Série: 24 em 24: O Último Chef em Pé• (Edu): Série: Máscaras de Oxigênio Não Cairão Automaticamente• (Edu): Série: Pssica• (Domenica): Série: Citas Barcelona• (Domenica): Filme: A Vida de Chuck• (Domenica): Série: Família Soprano• (Rafa): Série: Falando a RealEdição: ISSOaí

See the Video at www.RGRFootball.com Getting after the quarterback is an essential part of playing defense, but there's more to it than just blitzing. Let's break down the Chiefs' defensive issues from week 1.

Fluent Fiction - Norwegian: From Sea to Soup: A Chef's Journey to Culinary Triumph Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2025-09-13-22-34-02-no Story Transcript:No: Høsten hadde lagt seg over Bergen som et mykt teppe av farger.En: Autumn had settled over Bergen like a soft tapestry of colors.No: Ved Fisketorget var det ingen mangel på liv.En: At the Fisketorget, there was no shortage of life.No: Stemmene fra folk blandet seg med den friske duften av sjø i luften.En: The voices of people mingled with the fresh scent of the sea in the air.No: Bodene var fylt med glinsende fisk, reker, krabber og muslinger.En: The stalls were filled with glistening fish, shrimp, crabs, and mussels.No: Midt i denne summende atmosfæren sto Sindre, en ung og håpefull kokk.En: In the midst of this bustling atmosphere stood Sindre, a young and hopeful chef.No: Sindre så nervøst rundt seg.En: Sindre looked nervously around him.No: Årets sjømatfestival var rett rundt hjørnet.En: The annual seafood festival was just around the corner.No: Han ønsket så inderlig å imponere dommerne med en unik sjømatrett.En: He so desperately wanted to impress the judges with a unique seafood dish.No: Problemet var at han ikke kjente de lokale fisketypene godt nok.En: The problem was that he didn't know the local fish types well enough.No: Han hadde hørt om Elin, en erfaren fiskehandler kjent for sin kunnskap om havets frukter.En: He had heard of Elin, an experienced fishmonger known for her knowledge of the sea's treasures.No: Etter å ha vurdert sine muligheter, bestemte Sindre seg for å svelge stoltheten sin.En: After considering his options, Sindre decided to swallow his pride.No: Han nærmet seg Elin som sto bak disken sin, sorterte fersk makrell og torsk.En: He approached Elin, who stood behind her counter, sorting fresh mackerel and cod.No: "Hei, jeg heter Sindre," begynte han.En: "Hi, my name is Sindre," he began.No: "Jeg trenger hjelp med å finne de beste ingrediensene til festivalen.En: "I need help finding the best ingredients for the festival.No: Vil du hjelpe meg?En: Will you help me?"No: "Elin smilte vennlig.En: Elin smiled warmly.No: "Selvfølgelig, Sindre.En: "Of course, Sindre.No: Hva ønsker du å lage?En: What do you want to make?"No: "Sindre delte sin idé, mens Elin lyttet oppmerksomt.En: Sindre shared his idea while Elin listened attentively.No: "Dette høres spennende ut," sa hun og begynte å plukke ut noen av de fineste fiskene og skalldyrene.En: "This sounds exciting," she said and began picking out some of the finest fish and shellfish.No: "Disse vil gjøre seg flott i retten din.En: "These will do wonderfully in your dish."No: "I bytte tilbød Sindre sine ferdigheter som kokk.En: In exchange, Sindre offered his skills as a chef.No: Han lovte å lage noe spesielt med de ingrediensene Elin foreslo.En: He promised to create something special with the ingredients Elin suggested.No: Samarbeidet deres var som en perfekt symfoni, med Sindre som skapte og Elin som veiledet.En: Their collaboration was like a perfect symphony, with Sindre creating and Elin guiding.No: Festivaldagen kom med klare skjerf og dunjakker.En: The day of the festival arrived with bright scarves and down jackets.No: Stedet var fylt med boder, musikk, og lukten av sjømat.En: The place was filled with stalls, music, and the smell of seafood.No: Sindre sto ved en liten stand, med Elin ved sin side, klar til å servere retten sin til dommerne.En: Sindre stood at a small stand, with Elin by his side, ready to serve his dish to the judges.No: Når tiden kom, bar Sindre forsiktig frem fatet: en kreativ vri på en klassisk fiskesuppe, krydret med lokale urter og pyntet med små, elegante stykker laks og blåskjell.En: When the time came, Sindre carefully carried forward the platter: a creative twist on a classic fish soup, seasoned with local herbs and garnished with small, elegant pieces of salmon and mussels.No: Han så på dommerne mens de smakte, og ventet spent på reaksjonen.En: He watched the judges as they tasted, waiting anxiously for their reaction.No: Dommerne smilte anerkjennende.En: The judges smiled appreciatively.No: "Dette er noe annerledes," sa en av dem.En: "This is something different," one of them said.No: "Kreativt og godt balansert.En: "Creative and well-balanced."No: "Da vinnerne ble ropt opp, fikk Sindre en spesiell omtale for kreativitet.En: When the winners were announced, Sindre received a special mention for creativity.No: Med hevede skuldre og et bredt smil, takket han Elin åpent for hennes uunnværlige hjelp.En: With shoulders raised and a broad smile, he openly thanked Elin for her invaluable help.No: Sindre lærte den dagen at samarbeid kan føre til noe fantastisk.En: Sindre learned that day that collaboration can lead to something fantastic.No: Byens smaker ble en del av hans kulinariske reise, og han forlot festivalen med mer enn bare en pris – han hadde vunnet en verdsatt venn og rådgiver i Elin.En: The city's flavors became a part of his culinary journey, and he left the festival with more than just a prize—he had gained a cherished friend and advisor in Elin.No: Sammen gikk de langs kaien etter festivalen, omfavnet av lyden av sjøen og vissheten om at fremtidens retter ville bære spor av dagens lærdom.En: Together they walked along the quay after the festival, embraced by the sound of the sea and the certainty that future dishes would bear traces of the day's lessons. Vocabulary Words:settled: lagt segtapestry: teppemingled: blandet segbustling: summendenervously: nervøstannual: årligedesperately: inderligimpress: imponereexperienced: erfarenconsidering: vurdertoptions: muligheterswallow: svelgepride: stolthetenattentively: oppmerksomtsuggested: foreslocollaboration: samarbeidetsymphony: symfonibrisk: klarestand: standplatter: fatetcreative: kreativseasoned: krydretherbs: urtergarnished: pyntetelegant: eleganteappreciatively: anerkjennendebalanced: balansertcherished: verdsattadvisor: rådgiverjourney: reise

As the Southern Smoke Foundation's big fall fundraiser approaches on October 4, 2025, Chris Shepherd--who co-founded the foundation with Lindsey Brown (also his wife)--sits down with Andrew to discuss the crucial, grant-based work the organization does for hospitality professionals. He also shares his own personal story and how cooking became its professional focus, until he shifted gears into the altruistic realm. He also discusses two recent  beer collaborations he and the foundation have been involved with: the nonalcoholic Aftershift (with Athletic Brewing Company) and Behind You! Beer (with Roadhouse Brewing). Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Jaega Wise heads to the Isle of Man to find out what's driving a growing movement to produce more of the island's own food, and why its approach might matter beyond its shores. She hears about the challenges facing producers, how the fishing industry is adapting, and what it means to work within a UNESCO biosphere. Just 6% of food bought in Manx shops is locally produced — a figure the Manx NFU is campaigning to change. Meanwhile, the Government has announced reforms to primary school meals after discovering half of the food served was ultra-processed, and very little was locally sourced. Contributors: Chris Waller, NOA Bakehouse Sue King, author of "Ham & Eggs and Turtle Soup: A Slice of Manx Culinary History" Jack Emmerson – Sea Fisheries Policy Manager, Isle of Man Government (DEFA) Dr David Beard – Chief Executive, Manx Fish Producers Organisation Elizabeth Townsend and Nick Scarffe, Kerroo Brewing Co Helen Crosbie, Isle of Man Sea Salt Jenny Shepherd and Rawdon Hayne – Isle of Man Charcuterie Sarah Comish, Manx National Farmers' Union (NFU) Shirley Callow, Isle of Man Creamery Daphne Caine, Minister for Education, Sport and Culture, Isle of Man Government Pippa Lovell, Chef, The Laxey Glen. Presented by Jaega Wise Produced for BBC Audio in Bristol by Natalie Donovan

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with Owner/Chef Ruth Osterman and Chef Jessica Faulhaber from La Bonne Vie in Lexington, KY. Chef Ruth was formerly a guest on Episode 231. They talk with Ruth and Jessica about their backgrounds and how they each ended up in the culinary world, how they go about selecting the dishes and the Bourbons for their food pairings, and their upcoming Stories of Appalachia: Chef's Table Series Dinner with Bourbon Pairing on Friday, September 26th.   They also taste and review the new 2025 Maker's Mark Cellar Aged, the new Batch 2 of Peerless Toasted Rye, and the soon to be released Phifer Pavitt Late Nite. They pair each of these expressions with delicious appetizers prepared by Chef Ruth and Chef Jessica. This Episode of The Bourbon Life Podcast is sponsored by Three Chord Bourbon and The Kitchen Table at James B. Beam Distilling Co. Check out all of our amazing sponsors online at:  www.threechordbourbon.com www.visitthekitchentable.com  

Are bees farm animals?Welcome back to the Chris Moyles Show on Radio X Podcast.Well, we can't ignore the Polly in the room any longer. You have all noticed her, and had a go at guessing her name and who she is, but officially she introduces herself this week. Polly! Our new, incredible, producer for The Chris Moyles Show. Expect more from her as the weeks go on and she becomes more accustomed to the show's… erm… uniqueness!Chef and friend of the show, Jamie Oliver came into the studio this week to talk about his new book and TV show: Eat Yourself Healthy. He discusses how unhealthy the UK has become over the recent decades and the ways we can get back on track. Jamie also spoke about his recent flying lessons, and how effective they have been at helping his busy brain take a step back and slow down.With the 10 year anniversary of Radio X just weeks away, Chris and the team announced their Massive Decade Tour, similar to the Prize Dump tour but with a twist. Starting at Alex James's farm in the country, the team will head around the UK giving listeners the chance to win up to £10,000 each day.That's all for this week but keep an ear out for these crackers:Someone's done it in the toilet Nun farts chocolateBilly the cage fighterEnjoy!The Chris Moyles Show on Radio XWeekdays 6:30am - 10am

Ciji Castro, the founder of Domestic Gourmet, joins us on the Walk-In Talk Podcast to explore the profound significance of culinary heritage and its impact on contemporary cuisine. This episode centers around her exquisite dish, Bistec Empanizado, which embodies not only the flavors of her cultural roots but also the essence of family legacy and connection. Ciji passionately discusses her mission to preserve Latin food traditions and share them with a broader audience, emphasizing the importance of family recipes passed down through generations. She elaborates on the creative fusion of flavors she employs, including a unique Cuban-Chinese twist, which further exemplifies the rich tapestry of cultural influences in her cooking. Our conversation delves into the role of food as a bridge between tradition and modernity, demonstrating how culinary practices can unite diverse communities and foster a deeper understanding of heritage.Thanks to Crab Island Seafood and Del Encanto Foods for supplying and supporting our show!Link to our article from Executive Tradeshow Magazine:Podcast Generating Buzz for Restaurant Events' ShowsTakeaways: Ciji Castro emphasizes the importance of preserving Latin food traditions through her culinary endeavors. The dish Bistec Empanizado represents a fusion of family recipes and innovative flavors, showcasing cultural heritage. In the podcast, Ciji discusses how her upbringing influences her commitment to sharing authentic recipes with new audiences. Cultural representation in food is vital, as it fosters connections and understanding across diverse communities. Ciji's black bean recipe, a cherished family legacy, has gained recognition as a leading Spanish language result on Google. The conversation highlights how food and music serve as powerful unifying forces in bridging cultural gaps. Crab Island Seafood Company | Seafood SpreadsDel Encanto Foods

In this special episode of Hero Radio we interview Chef Kayla Robison. Kayla has spent years as one of Cincinnati's top chefs and has appeared on multiple Food Network shows including victories on Guy's Grocery Games and Chopped. Kayla shares her stories from the haunted Arnold's Bar amd Grill to her current role as a consultant, having navigated the culinary world as a single mom. We discuss female empowerment and ways to overcome adversity in the workplace. We hope you enjoy this very special episode!

James Sanders, Chef and Owner, Sanders BBQ Supply Co., joins John Williams to talk about the restaurant being named one of the 50 best restaurants in the U.S.A. by the New York Times. James talks about when the Beverly restaurant opened, if he has been surprised by all the recognition they have received, what’s on […]

durée : 00:59:07 - Le Cours de l'histoire - par : Xavier Mauduit, Maïwenn Guiziou - Sous les Troisième et la Quatrième Républiques, le président du Conseil est le chef du gouvernement. De Léon Gambetta à Pierre Mendès France, comment la fonction de président du Conseil s'organise-t-elle ? Comment le gouvernement s'est-il au fur et à mesure modernisé ? - réalisation : Thomas Beau - invités : Nicolas Roussellier Professeur des universités à Sciences Po et à l'École polytechnique, spécialiste d'histoire politique

Our guest this week is Mark Reinfeld of Boulder, CO who is an award-winning chef, best-selling author and authority on plant-based cuisine. He is also the father of two young boys, including one with Angelman SyndromeMark and his wife, Ashley Boudet, have been married for 10 years and are the proud parents of two boys: River (7) and Sage (9) who has Angelman Syndrome. With more than two decades of experience, Chef Mark has written several acclaimed cookbooks, including The 30-Minute Vegan series, and has been recognized as a leader in the vegan and conscious cooking space.  Mark is also founder of the Vegan Fusion Culinary Academy, where he trains the next generation of plant-based chefs.  His work emphasizes flavor, nutrition, and compassion, making him a sought-after speaker, consultant, and culinary instructor around the world.Mark also leads or co-leads two dads groups of fathers raising children with special needs and is the author of the forthcoming book entitled: Islands Of Peace: Navigating The World Of Special Needs Parenting.We'll hear Mark's story on this episode of the SFN Dad to Dad Podcast.Show Notes - Phone – 808-652-5904 Email – info@chefmarkreinfeld.com LinkedIn –  https://www.linkedin.com/in/mark-reinfeld-6921344/ Website - https://www.chefmarkreinfeld.com/ Website – https://www.ohanavitality.org/ Books – Healing The Vegan Way - https://tinyurl.com/vnauxsw7The Ultimate Age Defying Plan - https://tinyurl.com/h9b3u7u5Islands Of Peace: Navigating The World Of Special Needs ParentingSpecial Fathers Network -SFN is a dad to dad mentoring program for fathers raising children with special needs. Many of the 800+ SFN Mentor Fathers, who are raising kids with special needs, have said: "I wish there was something like this when we first received our child's diagnosis. I felt so isolated.  There was no one within my family, at work, at church or within my friend group who understood or could relate to what I was going through."SFN Mentor Fathers share their experiences with younger dads closer to the beginning of their journey raising a child with the same or similar special needs. The SFN Mentor Fathers do NOT offer legal or medical advice, that is what lawyers and doctors do. They simply share their experiences and how they have made the most of challenging situations.Check out the 21CD YouTube Channel with dozens of videos on topics relevant to dads raising children with special needs - https://www.youtube.com/channel/UCzDFCvQimWNEb158ll6Q4cA/videosPlease support the SFN. Click here to donate: https://21stcenturydads.org/donate/Special Fathers Network: https://21stcenturydads.org/  SFN Mastermind Group - https://21stcenturydads.org/sfn-mastermind-group/

Community Chronicles is back with a landmark episode, Volume 10! This week, we're sharing more of your thrilling, hilarious, and unforgettable stories from the wasteland.Prepare for:Ukey's Final Chapter: Ukey returns with the explaination of his epic saga, a powerful and emotional story that explains his last journey with his brother and a friend. We'll find out how it all ended.The Newbie's Misadventure: We'll read a submission from BrakkaGames, who, we think, is new to DayZ. Their fresh perspective on a wild situation is both chaotic and incredibly relatable.Chef's Tank Trouble: Get a firsthand account of what happens when a survivor named Chef tries something monumentally stupid with a tank. We can't wait to see how this one turns out!This episode is packed with the kind of player-driven moments that make DayZ so unique.Want to enjoy Friendly?: A DayZ Podcast ad-free and support the show? Head over to our Patreon: https://patreon.com/FriendlyDayZPodcast#DayZ #DayZPodcast #CommunityChronicles #SurvivorStories #DayZCommunity #Ukey #BrakkaGames #DayZStories #PatreonSupport this podcast at — https://redcircle.com/friendly-a-dayz-podcast/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Host André Natera sits down with Chef Patrick D. Mitchell—2016 ACF National Chef of the Year and corporate culinary ambassador for Ben E. Keith Foods—for a deep dive into the world of culinary competitions and chef certifications.Chef Mitchell shares personal stories from his career, insights into judging and preparation, and the value of professionalism and mentorship. For chefs pursuing certification, stepping into competition, or looking to grow as professionals, this episode is full of lessons from one of the best.⁠⁠Learn more about MarketScale⁠

James Sanders, Chef and Owner, Sanders BBQ Supply Co., joins John Williams to talk about the restaurant being named one of the 50 best restaurants in the U.S.A. by the New York Times. James talks about when the Beverly restaurant opened, if he has been surprised by all the recognition they have received, what’s on […]

Der langjährige Berufsoffizier Benedikt Roos ist ab Anfang 2026 neuer Chef der Armee. Der 60-Jährige löst Thomas Süssli ab, der sechs Jahre im Amt war. Neuer Chef des Nachrichtendiensts wird Serge Bavaud. Der 52-jährige Freiburger übernimmt das Amt ab November von Christian Dussey. Alle Themen: (00:00) Intro und Schlagzeilen (01:32) Bundesrat ernennt neue Spitzen von Armee und Nachrichtendienst (06:05) Nachrichtenübersicht (09:47) Tödliche Schüsse auf Charlie Kirk: Verdächtiger festgenommen (13:24) Brasiliens Ex-Präsident Jair Bolsonaro schuldig gesprochen (19:17) Bundesrat will auf höhere oder neue CO2-Abgaben verzichten (23:00) Bundesbeiträge für Jugend+Sport werden aufgestockt (25:39) Tourismusorte sind gegen die Abschaffung des Eigenmietwerts (31:44) Äthiopien weiht grössten Staudamm Afrikas ein (37:41) Rechtsaussen-Partei Sanseito pflügt japanische Politik um

KCBS Radio's Foodie Chap Liam Mayclem speaks with Ritz Carlton Half Moon Bay's Chef Francisco Simon about their inaugural “Taste of Half Moon Bay” event. They talk about what to expect at the event and how to reserve your spot.

Today on The LA Food Podcast, Dave Beran—the award-winning chef behind Santa Monica's Pasjoli and the tasting-menu temple Seline—sits down for his most candid interview yet. We talk about stepping into roles before you feel ready, the line between an intense kitchen and a toxic one, fundraising and vision, and how he truly feels about Seline not earning a Michelin star in year one. We also rewind to his Chicago years with Grant Achatz at Alinea and Next, and dig into how those experiences shaped his approach to leadership, hospitality, and creativity in Los Angeles.Before that, part-time co-host Karen Palmer joins for recent eats in Ojai, what she's working on next (including a shockingly great pizzeria in a surprising location), and Chef's Kiss / Big Miss:Food & Wine's LA snub on its latest Best New Chefs listWhich LA spots made The New York Times 50 Best Restaurants in America (2025)The latest trend sweeping LA restaurants and how we actually feel about itIf you care about fine dining, honest kitchen culture, and where Los Angeles food is headed next, this one is for you.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

The Ying and Yang of two of President Trump's policies don't mix well.  That kicks things off this afternoon.  This is the Business News Headlines for Friday the 12th day of September, thanks for listening! In other news, the graphic videos of the murder of Charlie Kirk call content moderation into question. The Congressional Budget Office has a warning about the US economy and employment. Boeing workers reject the latest contract offer extending the strike at 3 Midwestern factories. Wall Street ended the day mixed however at some record levels…we'll check the numbers in The Wall Street Report. And, finally consumer confidence takes yet another hit and we'll share what you say you are feeling.  For the conversation you'll meet Chef Lynn Pritchard the man behind Table 128 and Hugo's of Des Moines.  What's it like being a restauranter in 2025…we asked.  Let's go! Thanks for listening! The award winning Insight on Business the News Hour with Michael Libbie is the only weekday business news podcast in the Midwest. The national, regional and some local business news along with long-form business interviews can be heard Monday - Friday. You can subscribe on  PlayerFM, Podbean, iTunes, Spotify, Stitcher or TuneIn Radio. And you can catch The Business News Hour Week in Review each Sunday Noon Central on News/Talk 1540 KXEL. The Business News Hour is a production of Insight Advertising, Marketing & Communications. You can follow us on Twitter @IoB_NewsHour...and on Threads @Insight_On_Business.

At 63, Chef Wayne Howey is a semi-retired professional chef who was born and raised on a small family farm. He is now working in the CBD, hemp and cannabis industry for a very simple and profound reason: Life. Chef Wayne was diagnosed with skin cancer, was uninsured and did not have $80k for the first surgery. Listen to how Chef Wayne Howey became cancer free. The Door Is OpenEverything ChangesLove One Another

What if the advice you've been following is part of the problem? In this episode of The Health Feast, I'm joined by Dr. Colin Zhu, DO, FACLM, Chef, aka The Chef Doc — a physician, chef, and board member of the American College of Lifestyle Medicine — to explore why so many people feel lost, even when they're trying to do everything “right.” Dr. Zhu's unique background in both culinary arts and clinical medicine brings a fresh perspective to what real healing requires — and why food is more than just fuel. It's identity. It's connection. It's power. Key Topics We Cover: Why our healthcare system focuses on managing disease, not creating health The food–body–community connection, and why it matters more than ever How Colin's journey through culinary school changed his approach to medicine Reframing food from restriction and fear to creativity and joy The ripple effect of our daily choices — personally and planetarily How to reclaim agency and start building health on your terms We also talk about his passion for blending creativity and health — including his recent appearance in the lifestyle medicine anthem, We Living Healthy, a joyful music video celebrating movement, community, and taking charge of your well-being. Whether you're plant-based, curious about lifestyle medicine, or just looking for a more grounded path to wellness — this episode will give you both inspiration and tools to move forward. Resources + Links: Learn more about Dr. Colin Zhu: https://www.thechefdoc.co/ Follow Colin on Instagram: @thechefdoc Listen to Colin's podcast Thrive Bites: wherever you get your podcasts or visit https://www.thechefdoc.co/thrive-bites-podcast Preorder Colin's new book (coming in 2026) Empowered Kitchen: https://publishizer.com/empowered-kitchen/ And if you found this valuable — share it with a friend, subscribe, or leave a review. Live well and RAK ON, Dr. Rak

Amy Maciver speaks to Joan-Anne Harris, event organiser of Clash of the Chefs, to unpack what promises to be an unforgettable foodie experience. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

James Sanders, Chef and Owner, Sanders BBQ Supply Co., joins John Williams to talk about the restaurant being named one of the 50 best restaurants in the U.S.A. by the New York Times. James talks about when the Beverly restaurant opened, if he has been surprised by all the recognition they have received, what’s on […]

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, as Trump musters his illegal Federal shock troops to invade and occupy major Democratic Sanctuary cities and states, leaders of those Cities and States have unleashed an unexpected push back.Then, on the rest of the menu, the Oregon Senate's top three Democrats, and two of the state's only Black lawmakers, received bomb threats at their homes over the Charlie Kirk killing; historically Black colleges across the United States issued lockdown orders and canceled classes after receiving threats over the Charlie Kirk killing; and, the two people who were detained, publicly named and later released following the killing of Charlie Kirk, continue to face an onslaught of death threats and stalking, even after police said they were not suspects.After the break, we move to the Chef's Table where thousands in Slovakia gathered in an escalation of previous protests against the pro-Russian policies of Prime Minister Fico; and, while Trump shuffles and mumbles, France deployed fighter jets and the UK announced fresh sanctions against Russia over its drone attack over Poland.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.

Chef Teach (Derrick Turton) pulls up to Unglossy with Bun B, Tom Frank, and Jeffrey Sledge to chart a wild route from Luke Records and Pitbull's early grind to Miami's cult-favorite House of Mac. We get into the origin of that legendary mac & cheese, the food-truck-to-brick-and-mortar leap, COVID pivots, DoorDash math, SOPs that save businesses, and why your playlist is part of the plate. Bun shares how a nudge turned into a movement—and how mentorship boomerangs. Plus: Trillburgers x KD “Easy Money” drop, MySpace with Lil Jon and E-40, and the hard truth about scaling without losing your soul—or your margins.

Paul starts off hour 2 checking in with Elizabeth Heiskell, Chef Extraordinaire who has some amazing tailgate bites to whip up for your Saturday tailgate. Paul then goes to the phones and Bash in Boulder Colorado. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We have three unique stories from three unique individuals and the common thread is they each have ties to the Buckeye State.

In this episode, we sit down with Chef Ken Butler, Executive Chef at Hotel Polaris, to explore the art of hospitality, the evolution of food and beverage trends, and the behind-the-scenes dedication that makes guest experiences unforgettable. From rooftop sushi to locally sourced Colorado flavors, Chef Ken shares his insights on how culinary innovation and health-conscious choices are shaping the future of dining.Topics covered in this episode:The rise of health-conscious dining: cutting seed oils & prioritizing natural ingredientsHotel Polaris' six diverse food & beverage outlets (from rooftop Aviator Bar to Pamela's Americana restaurant)Creative dishes blending sushi, steak, and fresh seafoodCulinary connections to the Air Force Academy and community engagementThe “Polaris Pour” program: bourbon, tequila, wine, gin, and more signature tasting eventsWatch the FULL EPISODE on YouTube: https://youtu.be/kDmybYEqVSA Join the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Ken on LinkedIn: https://www.linkedin.com/in/ken-butler-687939a0/Hotel Polaris | A Colorado Springs Hotel: https://www.thehotelpolaris.com/For full show notes head to: https://themodernhotelier.com/episode/209Follow on LinkedIn: https://www.linkedin.com/company/the-...Connect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

Hey there food fans! We've missed you. We're back and ready for the next episode of The Food For ThoughtCast! This is a check-in episode. Steve and Melissa missed each other so much that we couldn't go any further without talking about the most amazing things we ate in the time we were apart. Melissa has finally found a restaurant close by that doesn't suck (finally...FINALLY) and we talk with Steve about trying to hunt birds with rocks. Melissa has a go at cottage cheese alfredo and we talk troubleshooting the texture. Steve had a great time in Florida, went hard in the brussels sprouts, and we get into a lively discussion about the merits of black drum and the tragedy of people leaving the tails on the shrimp. We had a great time catching up and we hope you missed your favorite food podcast as much as we missed each other. Find us wherever you find the finest podcasts, and don't forget to leave us a review. Find us on YouTube (nearly) every Thursday.              

Where are you listening from?What happens when a professional chef decides to combine their culinary expertise with cannabis? Magic in the kitchen and a whole new approach to edibles.Adam Vandermay, Executive Chef and co-founder of Your Canna Chef, takes us behind the scenes of his cannabis culinary journey, revealing how his relationship with the plant evolved from casual use to intentional consumption. "I went from just getting high to using the plant with intent," Adam shares, highlighting a maturity many cannabis enthusiasts develop over time.The conversation dives deep into the art of cannabis cuisine, with Adam emphasizing precision over guesswork. His most valuable tip? Stop cooking with cannabis-infused oils as your base. Instead, use infusions as finishing elements—in sauces, glazes, and condiments—where you can control dosage with exactness. This approach eliminates the dreaded "mystery edible" problem where consumers don't know how potent their food will be. Beyond cooking techniques, Adam shares the remarkable story of how his culinary skills literally saved his life after hitting rock bottom. Following a difficult divorce, he traveled to Nicaragua with just $600 and rebuilt his life through cooking, eventually establishing a thriving private chef business. Today, that resilience and creativity power Your Canna Chef, where Adam hosts cooking classes and private dining experiences that showcase cannabis as a sophisticated culinary ingredient rather than just a way to get high.Ready to elevate your cannabis kitchen skills? Follow Adam on Instagram @yourcchef or visit Your Canna Chef to learn about his cooking classes and private dining experiences or find him at the Bite Me Cannabis Club.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

We have three unique stories from three unique individuals and the common thread is they each have ties to the Buckeye State.

Talk To Me Nice Thursday Oooweee Chef River has been in the kitchen COOKING... The man who made some of your favourite TMS sayings is back with a list of new ones!... The question is though, will they hit or miss?... All Blacks LEGEND Sir Ian Jones is on the podcast today as he has an amazing opportunity for YOU!... With x5 Double Passes to watch the All Blacks take on the Springboks in Wellington + Tickets to the very exclusive captains run, all to give away !... Hit that link below to stay caught up with anything and everything TMS. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.facebook.com/groups/3394787437503676/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ We dropped some merch! Use TMS for 10% off. Here is the link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youknowclothing.com/search?q=tms⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Thank you to the team at Chemist Warehouse for helping us keep the lights on, here at The Morning Shift... ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.chemistwarehouse.co.nz/⁠⁠⁠⁠⁠⁠⁠⁠⁠ 00:00 - Intro 4:18 - Check In 9:19 - Daily Bread 21:37 - JV 2025 Sayings 30:55 - Sir Ian Jones 42:50 - Outro Learn more about your ad choices. Visit megaphone.fm/adchoices

Renowned Chef Paul Prudhomme introduced America to Creole and Cajun cuisine, in a big way. And it wasn't just his spices and sauces, it was his infectious enthusiasm in this 1989 interview Chef Paul visits me in my studio - and cooks us lunch.Get your copy of Chef Paul Prudhomme's Louisiana Kitchen by Paul PrudhommeAs an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Emeril Lagasse and Anthony Bourdain For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTubePhoto by Gotfryd, Bernard#Celebrity chef #Cajon #Creole #New OrleansCome on over to AI After 40 on YouTube