Podcasts about chefs

On today's autumnal apple-themed episode, Dave has his old pal Chris on to play a new game and see how they measure up to their competition. Then, Dave makes three different apple dishes while talking about how apples are a secret savory weapon, and answers an Ask Dave on seasoning. Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Watch Ugly Delicious: https://www.netflix.com/title/80170368 Learn more about Zingerman's Deli: https://www.zingermansdeli.com/ Learn more about Single Thread Farms: https://singlethreadfarms.com/ Learn more about Asador Etxebarri: https://www.asadoretxebarri.com/en/home Watch our episode with Alex Stupak: https://www.youtube.com/watch?v=yCdFb23xOTw Get your copy of the Top Chef cookbook by Tom Colicchio: https://amzn.to/4p6AhoH Get your copy of 'Think Like a Chef' by Tom Colicchio: https://amzn.to/4oCyaJl Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Chris Ying Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought Bistro Five-5-Five with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. 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: Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof.   US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore   Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. Today's guest recommends: Cerboni Square Pop Menu Restaurant365 Guest contact info:  Instagram: @chefdaviddenis Thanks for listening! Rate the podcast, subscribe, and share! 

Fatigue isn't just about feeling tired, but also your body's warning signal that something much deeper is out of balance.  In this episode, I sit down with Dr. Evan Hirsch, founder of the Energy MD Method, to uncover his proven four-step process for restoring energy, reversing long COVID, and resolving chronic fatigue for good. We discuss the Toxic Five: the underlying root causes that drain your vitality and how you can retrain your nervous system, open detox pathways, and naturally restore your mitochondria. Dr. Hirsch shares his personal five-year battle with exhaustion, what finally worked, and how thousands have reclaimed their energy using the same framework.    "Our bodies are always working for our best interest. You can't just replace mitochondria 'to high heaven' and expect results. You have to fix the underlying problem that's forcing them to shut down." ~ Dr. Evan Hirsch   In This Episode: - Dr. Evan's journey through chronic fatigue - An overview of long COVID and the propagation of spike proteins  - Long COVID vs chronic fatigue - Why some people get long COVID and others don't - The 4-step process to resolve chronic fatigue and long COVID - Success stories and the program timeline - Addressing sleep issues and promoting sleep optimization - Mitochondria damage and cell danger response - Stats on chronic fatigue syndrome - Challenges and shortcomings in medical testing   Products & Resources Mentioned: Bon Charge Red Light Face Mask: Just go to https://boncharge.com/myersdetox and your discount will be automatically applied at checkout! Tru Energy Lip Peptide Treatment: Visit https://trytruenergy.com/wendy3 now to claim your special Buy One, Get One Free offer for a limited time. Organifi Happy Drops: Get 20% off at https://organifi.com/myersdetox with code MYERSDETOX. Chef's Foundry P600 Cookware: Get an exclusive discount just for my listeners by going to https://bit.ly/myersdetox    Energy MD Method Program: Learn more and apply at https://www.energymdmethod.com/  Heavy Metals Quiz: Take the free quiz and get a custom detox video guide at https://heavymetalsquiz.com.   About Dr. Evan Hirsch: Dr. Evan Hirsch (MD), known as the Energy MD, is a world-renowned fatigue expert, bestselling author, and professional speaker. After his own years-long struggle with chronic fatigue, he developed the Energy MD Method, a science-based four-step process to identify and remove the root causes of exhaustion, long COVID, and mitochondrial dysfunction. Through his global online program, he's helped thousands reclaim their vitality naturally. Learn more at https://www.energymdmethod.com/  and on Instagram https://www.instagram.com/evanhirschmd/    Disclaimer The Myers Detox Podcast was created and hosted by Dr. Wendy Myers. This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast, including Wendy Myers and the producers, disclaims responsibility for any possible adverse effects from using the information contained herein. The opinions of guests are their own, and this podcast does not endorse or accept responsibility for statements made by guests. This podcast does not make any representations or warranties about guests' qualifications or credibility. Individuals on this podcast may have a direct or indirect financial interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

On this week's episode, host Caryn Antonini is joined by Duff Goldman, a classically trained chef, bestselling author, television personality and artist known for his dazzling approach to food and desserts. A graduate of the Culinary Institute of America, Duff began his culinary career at a young age working in kitchens and bakeshops, before going on to stage for acclaimed pastry chefs at renowned establishments such as The French Laundry and Vail Cascade Hotel and Resort. He gained widespread recognition on the popular Food Network series Ace of Cakes, where he invited audiences into his innovative cake shop, Charm City Cakes, where he and his team pushed the boundaries of cake design, crafting extraordinary custom creations. With his playful spirit and impressive culinary skills, Duff quickly became a beloved fixture  on television, and over the years has been a veteran host and judge on a slate of shows. He is Food Network's top rated baking personality, anchoring 5 series each year. This fall, Duff will debut his first-ever restaurant, Duff's Deli + Market, featuring a fast casual Jewish deli-style restaurant with a gourmet market at Atlanta's International airport. For more information on our guest: DUFFduff.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Today, Josh and Nicole have taken pictures of each of their kitchens and the two duke it out to see who has the ultimate setup. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

De la Provence de son père aux collines du Garlaban, Marcel Pagnol livre le récit de son enfance, entre vie familiale, nature méridionale et premiers émerveillements.Mention légales : Vos données de connexion, dont votre adresse IP, sont traités par Radio Classique, responsable de traitement, sur la base de son intérêt légitime, par l'intermédiaire de son sous-traitant Ausha, à des fins de réalisation de statistiques agréées et de lutte contre la fraude. Ces données sont supprimées en temps réel pour la finalité statistique et sous cinq mois à compter de la collecte à des fins de lutte contre la fraude. Pour plus d'informations sur les traitements réalisés par Radio Classique et exercer vos droits, consultez notre Politique de confidentialité.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Leah Cohen is the chef, author, and Top Chef alum behind NYC's Pig & Khao. From delivering pizzas as a teen to training in Michelin-starred kitchens around the world, she carved her path the old-school way - through hustle, honesty, and a whole lot of rice. In this episode, Leah opens up about how traveling through Southeast Asia became the turning point that shaped the food she makes today. She also shares what it's like building a career alongside motherhood. While still running a restaurant, she reflects on leaning more into the social media world - and why showing people how to cook the food she loves has become such a meaningful part of her work. Leah also discusses causes close to her heart, including Alzheimer's awareness and her support of Ark Solves, a charity that works with rural communities who want to secure their food, health, income, and a hunger-free future. Enjoy this episode as we go Beyond the Plate… with Chef Leah Cohen.This episode is brought to you by Fords Gin - the cocktail gin.(You'll find the drink recipe heard in this episode below.)Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com ***Ube & TonicRecipe courtesy of Anna Mains.Makes 1 cocktail1 1/2 parts Fords Gin 1/2 part Ube Syrup *1/4 part Calamansi Juice 3 parts High Quality Tonic WaterAdd gin, ube syrup and calamansi juice to a collins glass filled with ice and top with tonic water. Give it a quick stir and garnish with a calamansi wheel (lime will work if you can't find calamansi). * For the ube syrup, mix equal parts ube jam, sugar and water in a small sauce pot, stir, bring to a simmer to dissolve the sugar and let cool.

The current interruption in SNAP benefits are disproportionately impacting the indigenous people of the United States. In this reprised episode of APS, Pulitzer Prize-winning journalist Nicholas Kristof and Johns Hopkins Center for American Indian Health Director Allison Barlow talk about poverty, education and the struggle for social justice in Native American communities. “The Bureau of Indian Education schools only have a 53% high school graduation rate! We are failing them way before they fail us,” suggests Kristof. “We as a country have had this narrative that when people struggle, it's because of a lack of personal responsibility and bad choices... It's because we as a society are making bad choices about healthcare, education and jobs."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode #417 Get ready to join Glenn and Rebecca at the Wine and Dine half marathon. While in Walt Disney World, discover how they indulged in a Parisian Breakfast at Chef de France, lunch at Via Napoli pizzeria, and a last minute reservation at Skipper Canteen before enjoying Beak and Barrel with friends in Magic Kingdom for the first time.  www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush  

The Sickos have always been trendsetters, and as more and more people follow their lead into the ever-fashionable "unemployment," we share our tips for cooking yummy meals that kick ass on a tight budget. Plus, Joe shares an in-depth "Joe Update" on his physical and mental health, and we yap about games we're playing (He is Coming and Hades 2). Also there's a sketch.

Mit Formaten wie "Wer wird Millionär", "Die Höhle der Löwen" oder "Big Brother" hat Endemolshine etliche reichweitenstarke Evergreens im Portfolio. Doch was nützen solche Formate wirklich, wenn sich immer mehr Menschen vom linearen Fernsehen abwenden? Im OMR Podcast spricht Endemolshine-CEO Fabian Tobias über die Zukunft der TV-Unterhaltung, neue Alternativen durch Streamingplattformen, Veränderungen bei "Die Höhle der Löwen" – und ein Hobby als Jugendlicher, das schon früh den weiteren Werdegang erkennen ließ.

Karl WilderFounder & DirectorThe Chef Tourshttps://adventuretravelmarketing.com/guest/karl-wilder/Chef Karl Wilder is a culinary innovator whose career spans continents and cuisines. From his roots in New Orleans, where he reimagined Southern classics at The Country Club, to launching the acclaimed Empire Biscuit in New York City, Wilder has consistently pushed the boundaries of traditional cooking. Previously, with both Eating Europe and Secret Food tours, he, along with PJ, set out to redefine what food tourism means. His passion for authentic, immersive food experiences led him to co-found The Chef Tours, offering intimate culinary journeys in cities like Paris, Seville, Istanbul and Berlin. In Berlin, his tours blend historical exploration with gourmet dining, reinventing food tourism.Beyond the kitchen, Wilder is an advocate for food accessibility, having undertaken a project to live on a food stamp budget to raise awareness about food insecurity. He's also an author, with his novel It's Not Always Murder published in 2024, You Can Get A Man With A Gun published in 2025, both by Vintage Pulp Press. Based in Berlin, Chef Karl Wilder continues to craft experiences that are as rich in story as they are in flavour, inviting travellers to taste the world through his unique lens. He is the proud human father of Milou, the company mascot.SummaryIn this episode, Jason Elkins reconnects with Karl Wilder, the director of The Chef Tours, to discuss the unique culinary experiences offered through personalized food tours. Karl shares insights into The Chef Tours model, emphasizing the importance of connection and storytelling in creating memorable experiences for guests. The conversation explores Karl's journey to becoming a chef, the cultural significance of food, and the role of tourism in fostering understanding between different communities. Karl also highlights the upcoming confidential tours in Mexico City, which promise exclusive culinary adventures that showcase the local culture.takeawaysThe Chef Tours offers personalized culinary experiences with a maximum of six guests.The tours focus on storytelling and connecting guests with local chefs.Karl's journey to becoming a chef was influenced by his early cooking experiences and passion for food.Food can serve as a bridge to understanding different cultures and perspectives.Tourism can play a significant role in conflict resolution by fostering economic ties and human connections.The Chef Tours model differs from traditional tours by prioritizing personal connections over scripted experiences.Guests often leave feeling like they've made friends rather than just taking a tour.Karl emphasizes the importance of adapting tours to meet the needs of diverse guests.The upcoming confidential tours in Mexico City will showcase hidden culinary gems not found in typical tourist guides.Karl's experiences in various countries have shaped his understanding of food as a universal connector. Learn more about Big World Made Small Adventure Travel Marketing and join our private community to get episode updates, special access to our guests, and exclusive adventure travel offers on our website.

Aujourd'hui, Antoine Diers, consultant auprès des entreprises, Abel Boyi, éducateur et président de l'association "Tous Uniques Tous Unis", et Laura Warton Martinez, sophrologue, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Olympic track star and chef Dawn Burrell talks with Junior Reporter Chelsea about finding new flavors through travel, turning challenges into opportunities, and giving back to the community. From starting off as a long jumper to finding joy in cooking, Dawn shows us that it's never too late to set new goals and embrace change.

The culinary industry is more than just creating beautiful dishes; it's a world where passion meets vulnerability, where creativity collides with chaos, and where the very people who nourish others often struggle to nourish themselves. What happens when we finally start having the conversations that matter most?Don't you wish you had a place to go where you can drop your apron and just be you? Well now there is: Join The Chef Life Brigade Private Member Community by clicking hereIn this inaugural Chef Life Radio Live event from the Mule in Asheville, North Carolina, we gather as a community to address the elephant in the kitchen: mental health, addiction, and the culture that's been shaping our industry for far too long.From Rock Bottom to Rising UpChef Paul Cressend shares his raw, unfiltered journey through 27 years in the industry—from the dive bars of Nashville to the fine dining establishments of Charlotte, and ultimately to his recovery and rebirth as an entrepreneur in Asheville. His story illuminates the reality many of us face: the functional addiction that seems acceptable until it becomes the very thing holding us back from greatness.Paul's path through rehab, farm work, and eventually building his own private chef business, Pauliboy Enterprises, demonstrates that there's life beyond the destructive patterns we've normalized in our kitchens.The Hurricane That Changed EverythingHurricane Helene didn't just devastate western North Carolina physically—it stripped away the facade and revealed who we really are as a community. In the aftermath, something beautiful emerged: neighbors feeding neighbors, chefs supporting chefs, and a renewed understanding of what hospitality truly means.Breaking the Cycle of SilenceJennifer Hough joins the conversation to offer an outsider's perspective on the intensity that defines our industry. Her observations about the dopamine addiction cycle, the instant gratification nature of kitchen work, and the way we've learned to dismiss genuine appreciation reveal uncomfortable truths about how we operate.The discussion tackles head-on:Why "thank you" becomes meaningless when you hear it constantlyThe connection between kitchen culture and addiction patterns How the brigade system, while effective, can perpetuate unhealthy dynamicsThe importance of having conversations before it's too lateEight Minutes That Could Save a LifeResearch shows that eight minutes of genuine conversation with someone who cares can literally change brain chemistry and pull someone back from the brink of despair. It's a simple concept with profound implications for how we show up for each other."This is our mess, and I consider myself part of the problem, but that's why I want to be part of the solution."Building Something BetterThis isn't just another podcast episode, it's a call to action. Whether you're a seasoned executive chef, a line cook finding your way, or someone who simply cares about the people who feed our communities, this conversation offers hope and practical steps forward.The path to change starts with acknowledging where we are, sharing our stories without shame, and committing to being present for one another in ways that actually...

Retrouvez tous les jours en podcast le décryptage d'un faits divers, d'un crime ou d'une énigme judiciaire par Jean-Alphonse Richard, entouré de spécialistes, et de témoins d'affaires criminelles.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This live audience episode at The Perlant is dedicated to the art of food and wine pairings as we look forward to the holiday season. This episode is generously sponsored by the Hyatt Regency Atlanta, which has an incredible connection to this episode's featured guest and has supported his growth and journey from day one. Kevin Mobley, the Chef and Owner of Anna Bell's Kitchen, is honoring his great-grandmother, Anna Bell, by recreating, scaling, and perfecting her delicious recipe for southern Mac & Cheese. You'll hear how Kevin is building this business and maintaining the integrity of his family's recipe that is beautifully tied to a lot of historical context including an interesting throughline to Atlanta. We wanted to see how a group of fellow Atlanta wine professionals would approach the task of pairing wine to such a versatile yet classic dish, so we invited a panel of taste-testers to join us for a tasting who brought their talented, respected palates to the table for this discussion. You'll hear the “why” behind each of the wine pairings, you'll hear some of our favorite traditions of the holiday season, and you'll hopefully get some ideas for doing some wine pairings with your own friends and family at your holiday tables this year. You can learn more about Kevin and Anna Bell's by following @annabellsmac on Instagram and visiting www.annabell.kitchen/.Wine pairings by:@whitneyblueee@bitzdames@pepeasomm@acorkintheroad@suburbanwinoTasting panel:@blasianbonvivant@darrylatl@maizenblueamazon@gatheroversocietyRecorded October 27, 2025-----------------This episode is generously sponsored by the Hyatt Regency Atlanta, which started collaborating with Anna Bell's Mac & Cheese as part of its "Hyatt Loves Local" program and is celebrating the city's rich food culture by providing complimentary kitchen space to Anna Bell's Kitchen.*NEW* Check out our MERCH SHOP to support the show

This is the story of a brave and hard working veteran who had to overcome sorrow, pain and life's hard knocks since he was four years old. Yet he was determined to find a way to a path of balance and clarity in life. Rob mentioned that by the time he was a teen, he felt that he'd rather die overseas than stay living with his father and stepmother. Rob served his country for seven years. After attempting to take his life and being assaulted by a senior officer, he decided that it was time to retire. Insomnia was chronic and conventional treatments weren't helping with Rob's mental health issues  Rob decided to head to Asia and more or less loose himself in the culture, nature and face his demons. He explains, "Instead of waiting, I set out on a journey that changed everything.I lived with tribes in the jungles of the Philippines, spent three months as the disciple of a Hindu monk in the Himalayas, trained under a Shaolin master in China, and later joined a troop of spear fishermen in Boracay who hunted in the deep daily to feed their community during the pandemic.The lessons I gathered became the foundation of my book "Unfiltered Wisdom," a raw look at resilience, self-discovery, and mental health from the inside out." His book, "Unfiltered Wisdom," is the result of re-examining himself, his pain, sorrow, sickness and anger. Rob's first contact with me was this email:"I lost my mother when I was four years old on Christmas Eve in 1987 so I didn't really have much of a relationship with her throughout my life because she was gone.However, my father remarried, and I had a stepmother. We had a very complicated relationship, but she did really help my dad get himself back in order and gave us a way better life than my siblings before he had so I'm definitely grateful for her efforts and sacrifice in that regard.I'm interested in talking about my mom but again I don't really know too much about my real mother other than stories that I was told. My stepmother was the only mother that I knew and I'm comfortable to talk about her, but our relationship was very mixed with a lot of love, but I also experienced quite a bit of abuse so I have mixed emotions about it. It might make a good content to expose and talk about the idea of men having a mother wound.This typically drives them to be adverse to committed relationships and to be overly promiscuous because they don't want the risk of being vulnerable with a woman due to their unhealed mother issues.TURN YOURSELF AROUND FROM BEING A VICTIM AND A PLACE OF WOUNDS AND TURNING IT INTO WISDOM, DEVELOPMENT, HOPE AND PEACE AND ACTUALLY BE WHO YOU WANT TO BE."Rob shared so much with me including his journey throughout Asia, he shared "I lived with tribes in the jungles of the Philippines, spent three months as the disciple of a Hindu monk in the Himalayas, trained under a Shaolin master in China, and later joined a troop of spear fishermen in Boracay who hunted in the deep daily to feed their community during the pandemic."The lessons I gathered became the foundation of my book Unfiltered Wisdom, a raw look at resilience, self-discovery, and mental health from the inside out.https://unfiltered-wisdom.com/the-book/ I admire Rob tremendously for all the work her's done to bring himself inner peace. It's an important lesson, that sometimes following conventional protocol for healing isn't beneficial to all. It's clear that bravery and desperation help us face our illnesses/issues but honesty is the most important thing-being honest with yourself and allow others to help.Social Media Links / Website:            •           Facebook:https://www.facebook.com/robert.greene.799034            •           Instagram:https://www.instagram.com/un_filtered_wisdom/            •           LinkedIn:https://id.linkedin.com/in/unfilteredwisdom            •           Website:www.unfiltered-wisdom.com "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".Check out the SHLTMM Podcast website for more background information: https://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

“Send us a Hey Now!”We went back racing after an off week last week and it was a return to Brazil for the race at Interlagos.The race weekend was also a sprint weekend so we had extra competitive action at a track we love here on the Dirty Side.The flow will be...1) News & SocialAll the best bits from both the sports news out there as well as what caught our eye on the various social channels2) Brian's Video Vault    https://www.youtube.com/watch?v=uZVCOuONHRU&t=234s. 28 Times Drivers Made Breathtaking Saves! Formula 1 channel. 10 mins. This was fine. Beginning was great, then kinda meh for the end..https://www.youtube.com/watch?v=gerjec5EhmA. Can an F1 Driver play the guitar? Visa Cash App RB F1 Team. Liked this way too much.https://www.youtube.com/watch?v=OznUbl1FTwQ. Lando Norris makes a one-of-a-kind burger at Michelin-starred restaurant | Hilton channel. 11 mins. Way too long. Good idea, but could have been much shorter. Chef has a lot of patience for Lando.https://www.youtube.com/watch?v=tjL2fbHBjuI&pp=0gcJCQMKAYcqIYzv. Can F1 Drivers Guess The Circuit From Just The Steering Wheel? Formula 1 channel. 7 mins. WAY TOO HARD. holy cow this was difficult.3) Brazil GP ReviewPractice, Sprint Qualy, Sprint, Qualy, and raceKing of the Pits vs The PitsPitlane PaulCasino Games updateWDC & WCC updatesFantasy UpdateSupport the showWe would love you to join our Discord server so use this invite link to join us https://discord.gg/XCyemDdzGB To sign up to our newsletter then follow this link https://dirty-side-digest.beehiiv.com/subscribeIf you would like to sign up for the 100 Seconds of DRS then drop us an email stating your time zone to dirtysideofthetrack@gmail.comAlso please like, follow, and share our content on Threads, X, BlueSky, Facebook, & Instagram, links to which can be found on our website.One last call to arms is that if you do listen along and like us then first of all thanks, but secondly could we ask that you leave a review and a 5 star rating - please & thanks!If you would like to help the Dirty Side promote the show then we are now on Buy me a coffee where 100% of anything we get will get pumped into advertising the show https://www.buymeacoffee.com/dirtysideofthetrackDirty Side of the Track is hosted on Buzzsprout https://www.buzzsprout.com/

Feeling disconnected from your self-care routine? In today's episode, host Megan Swan sits down with May Lindstrom—founder, CEO, and “skin chef” behind the cult-favorite May Lindstrom Skin—to explore how ritual, ingredient sourcing, and simple presence can transform your relationship with skincare and self-nourishment.Key Points Discussed:Skincare Rituals: How May's daily practices center water, touch, and intention—even (or especially) on tough days.Skin as Self-Connection: Seeing your skin as an invitation for intimacy, presence, and listening to what you truly need.The “Skin Chef” Approach: Why sourcing, freshness, and ingredient story matter as much in skincare as in food.Making Beauty Rituals Accessible: Ways to layer intention and pleasure into routines—regardless of budget or time constraints.The Power of Ingredients: A deep dive into sourcing world-class botanicals (like blue tansy) and the importance of trusting your skin to real, nourishing formulas.Entrepreneurship & Resilience: May shares what's fueled her journey through setbacks and why beauty should reflect and celebrate real-life, real bodies.TLDR: Skincare is less about perfection, products, or trends—and more about tuning into your body, intention, and pleasure. Make your daily shower or face routine a moment of gratitude, not just a task.Thank you for listening!If this episode inspired you, please take a screenshot, share it on socials, and tag @meganswanwellness and @maylindstromskin. We love seeing how you ritualize your life!Connect with Megan Swanhttp://www.instagram.com/meganswanwellnesshttp://www.linkedin.com/in/megan-swan-wellnesswww.meganswanwellness.comConnect with May Lindstromhttps://www.maylindstrom.com@maylindstromskinKeywordsskincare rituals, self-connection, female founders, organic beauty, ritual self-care, ingredient sourcing, sensitive skin, blue tansy, pleasure in self-care, body gratitude, holistic wellness, women's wellness, entrepreneurship, authenticity, intentional living, making time for self, beauty industry, nourishment, botanical skincare, creativity, gratitude practices

Isaiah, Chef, and guest panelist Ron Mont (rnjmediasports.com) are back with a fresh O&B Puckcast, teaming up with Kevin Durso from 97.3 ESPN to dive into a wild week for the Flyers, both on and off the ice. We break down a mercurial run where the Flyers managed to snag 5 out of 6 points, including a big bounce-back from Dan Vladar. Plus, we dig into Matvei Michkov's four-month hiatus and what it might mean going forward. The crew gets into the heated Sean Couturier chatter—are the critiques fair, or are folks missing the big picture? We also look back on Pelle Lindbergh's legacy, 40 years after his tragic death, and pay respects to former Flyers captain Mel Bridgman, who passed away at 70.   Photo credit: Michael Reaves   Catch the Puckcast livestream on YouTube, X and Facebook, crafted for Flyers Faithful. Like, subscribe, and join the conversation! #NHL #Flyers   Follow the show on social media X and Bluesky: @oandbpuck GETTR: @oandbpuckcast YouTube: https://youtube.com/@obpuckcast4794?si=hNETQYvbte8vPvG8   Subscribe to our show on Apple, Spotify, iHeart, Tune In, Deezer, Amazon Audible+ (5 star ratings on Apple are always appreciated

durée : 00:03:53 - Une semaine dans leurs vies - Toute la semaine nous suivons un chef de cuisine scolaire. Sébastien Poitevin travaille comme chef de cuisine au collège Gambetta de Carentan-les-Marais (Manche). Tous les jours lui et sa petite équipe nourrissent près de 700 enfants. Avec un objectif : du fait maison, avec un budget restreint). Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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, Trump spiraled out of control on live television during an Oval Office press conference where he kissed merry widow Erika Kirk and attacked Marjorie Taylor Greene for her recent comments on affordability.Then, on the rest of the menu, Fullerton, California police let a woman go who was held at gunpoint in her car by an ICE agent because “no crime had occurred;” Pam Bondi's Department of Justice has lost thousands of experienced staff and attorneys, and it has been unable to bring in enough new talent to make up for its losses; and, Trump has withdrawn more nominees since his return to office than any other president in a single year over the last four decades.After the break, we move to the Chef's Table where deadly air pollution levels surged in India's capital of New Delhi; and, Dutch officials vowed to erect a permanent memorial to Black American soldiers who helped liberate the Netherlands from the Nazis, after the Heritage Foundation complained the American Battle Monuments Commission of defying Trump's purge on racial diversity programs.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!“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.

Toni Chapman aka The Moody Foody is a culinary content creator, recipe developer, and new cookbook author. She grew up cooking and hosting frequent gatherings with her family, but Chapman didn't realize her love for food could be a job until after a brief stint as a bank teller. While working at the bank, she began making elaborate lunches for her then boyfriend to take to work. After getting fired from her job, Chapman decided to turn her lunch-making hobby into a full-fledged meal-delivery service in NYC called ToniCooks. After running and growing the business for five years, she took her culinary expertise to TikTok, teaching people how to cook her favorite comfort meals. As her platform grew, Chapman leveled up her recipe-development skills and joined Buzzfeed's Tasty program as on-camera talent. Most recently, she released her debut cookbook, Everything's Good: Cozy Classics You'll Cook Always and Forever. Buy Chapman's new cookbook, Everything's Good, here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Exploring the culinary artistry of chef Yoshifumi Yamaguchi , a visionary bridging Kyoto and Kampala. As co-founder of Cots Cots, an artistic Japanese landmark in Uganda, he crafts authentic Japanese cuisine with a unique twist - infusing local Ugandan ingredients to create a vibrant fusion of tradition, innovation, and cultural exchange. Behind the scenes, blending traditional Japanese techniques with Uganda's rich local ingredients, Yamaguchi says he creates a dining experience that celebrates both heritage and innovation.

Padma Lakshmi Talks New Book 'Padma's All American,' Endometriosis, Top Chef Exit, New Show + MoreSee omnystudio.com/listener for privacy information.

Nach Kritik an der irreführenden Bearbeitung einer Rede von US-Präsident Donald Trump für eine Fernsehdokumentation ist der Chef der britischen Rundfunkanstalt BBC zurückgetreten. Kulturministerin Lisa Nandy hatte die Vorwürfe rund um die Fernsehdokumentation zuvor als „äußerst schwerwiegend“ bezeichnet.

Staatskonsum steigt, Wachstum stagniert, private Investitionen sinken: Mit dieser Grafik verdeutlicht der Kanzler die deutsche Misere. Eine vierte Kurve würde die Sache noch klarer machen.

durée : 00:03:50 - Une semaine dans leurs vies - Toute la semaine nous suivons un chef de cuisine scolaire. Sébastien Poitevin travaille comme chef de cuisine au collège Gambetta de Carentan-les-Marais (Manche). Tous les jours lui et sa petite équipe nourrissent près de 700 enfants. Avec un objectif : du fait maison, avec un budget restreint). Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Erstmals seit Beginn des Shutdowns haben Republikaner und Demokraten im US-Senat einen konkreten Schritt getan, um den Stillstand der Regierungsgeschäfte zu beenden. In einer knappen Abstimmung hat der Senat einem Kompromissvorschlag zugestimmt. Der Shutdown dauert bereits 40 Tage. Weitere Themen in dieser Sendung: · In Grossbritannien tritt der Chef der öffentlich-rechtlichen Rundfunkanstalt BBC zurück. Auslöser ist eine Sendung über US-Präsident Donald Trump, die vor etwas mehr als einem Jahr ausgestrahlt wurde. · In der Slowakei sind bei einer Kollision zweier Züge elf Menschen verletzt worden. Es ist bereits das zweite Zugunglück innerhalb eines Monats. · In Brasilien beginnt die 30. UNO-Klimakonferenz. Doch viele Länder bremsen ihre Bemühungen im Klimaschutz. Was kann die Konferenz also noch bewirken?

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, Trump was booed mercilessly at the Washington Commanders/Detroit Lions matchup, which means ‘centrist' Democratic Senators will cross the aisle and vote to name the stadium after the convicted felon.Then, on the rest of the menu, after massive election wins across the country repudiating Trump's MAGA America, eight Democratic Senators picked a weird time to capitulate and go full Vichy on the shutdown; Ghislaine Maxwell has been pampered so much her prison warden has been accused of corruption in anticipation of Trump commuting the sentence for the convicted pedophile; and, to make matters worse, Trump pardoned dozens of his allies, fake GOP electors and insurrection co-conspirators involved in overthrowing the 2020 election.After the break, we move to the Chef's Table where the United Kingdom is outraged the BBC went Vichy and culled its top bosses because of Trump's criticisms about their January 6 edits; and, British intelligence officials were left “incredulous” as “Crazy-Eyes” Patel compromised the “Five-Eyes” intelligence-sharing agreement between the two countries that had held strong since 1938.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.

She's with the Band, the show that aims to amplify the voices of women and femme people on stage, backstage, and in the business, hosted by Tori Kravitz. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dave is joined in studio by chef Alex Kemp, a Quebec-born, Philly-based chef and co-owner of multiple neighborhood restaurants, for a wide-ranging hang about food, restaurants, and questionable late-night decisions. Alex talks about growing up between French and English Canada, separatist grandparents, and how he and his wife juggle two restaurants, a third on the way, and a nine-and-a-half-month-old.The crew ranks fried foods (why french fries and perfect fried chicken rule, and why tempura and hand-pulled noodles might be overrated), gets specific about schnitzel, fish and chips, fried okra, shrimp, and ketchup loyalty, and admits that Heinz is untouchable. They detour into hot dogs, pears as the heartbreak fruit, heritage apples, apple butter, and Pennsylvania Dutch cooking.A caller from Dublin asks about lobster bisque: how long to cook shells, why over-extraction goes chalky, fortifying stocks in short passes, using gelatin, and whether enzymes like chitinase are worth the trouble. Dublin also brings “spice bags” and proper Guinness into the conversation. Jack checks in with a North Korean restaurant story and the table debates whale, monkey, and one-and-done Guinness's.Dave and Alex close on old-school French technique, why real seasonal menus are a logistical nightmare, and the pleasure and pain of running truly market-driven neighborhood restaurants. Hosted on Acast. See acast.com/privacy for more information.

The Real Measure of Culinary Leadership: When Cooks Choose You Over MoneyIn a world obsessed with celebrity chefs and flashy culinary theatrics, Chef Franck Desplechin represents something far more valuable: the quiet mastery of sustained excellence. From Michelin-starred kitchens in France to high-volume hotel operations across continents, Chef Franck has built his reputation not on ego or spectacle, but on the unglamorous fundamentals that actually matter—discipline, mentorship, and the long view of leadershipJoin the Chef Life Brigade Member Community by clicking hereIn this episode of Chef Life Radio, I sit down with a chef who's witnessed the evolution of our industry from the inside out, and more importantly, has evolved with it. We explore the challenging transition from being a technically excellent cook to becoming a leader worth following, and why the hardest lesson in leadership might be learning when to stay silent.From Perfectionist to People DeveloperChef Franck opens up about his early days in France, where the pursuit of Michelin stars shaped his understanding of excellence:How the relentless standards of fine dining created both his greatest strengths and biggest blind spotsThe moment he realized technical skill alone wouldn't make him a successful leaderWhy his first attempts at management nearly drove away the very people he needed mostThe Validation That Really MattersWe discuss what true success looks like in culinary leadership:Why the best chefs measure their worth by who follows them, not who applauds themThe profound moment when team members choose growth over money to stay with your visionHow retention became his unexpected competitive advantage in an industry plagued by turnover"I realized very quickly that everyone has a good reason to be in this. Everyone has their own journey and it is up to you to get to know their journey, where they're headed."The Craft of Building OthersChef Franck shares his philosophy on what it means to be in service:How he shifted from seeing cooking as his craft to viewing mentorship as his true art formThe responsibility that comes with the power to shape someone's anniversary dinner—or their entire careerWhy making yourself obsolete is actually the highest form of culinary leadershipLessons from the Marathon MindsetIn our conversation, we explore:How to balance the creative passion of menu development with the patient work of people developmentWhy some of his greatest teachers were the chefs he didn't want to emulateThe difference between being ready for leadership and being willing to step into itThis episode offers a refreshing perspective on what it means to build a culinary career that extends beyond the kitchen. Whether you're struggling with the transition from cook to leader, or you're an experienced chef looking to deepen your impact, Chef Franck's insights provide a roadmap for creating the kind of legacy that outlasts any menu or review.Ready to discover what sustained excellence looks like when nobody's watching? This conversation will challenge your assumptions about success and inspire you to lead from a place of genuine service.Join the Crew & Support The Show @Join the Crew & Support The Show Stay Tall & Frosty and Remember to Lead from the Heart,AdamLinks In The ShowChef...

Ever look around and think, "Wow, I have everything I thought I wanted… so why am I not happy?" That's exactly where my guest Sara Vezensek found herself — living a dream life as a private chef on multi-million dollar superyachts, traveling the world, and earning $10K a month — and still feeling trapped. In this episode, Sara shares how she walked away from that glittery lifestyle to create real freedom. Today, she's a thriving online business coach helping women turn their lived experiences into profitable, purpose-driven businesses. We talk about: Building a "Plan B" before you leap from your Plan A Creating your million-dollar course idea (yes, even if you think you're not an expert!) Using AI to uncover your unique brilliance The mindset shift from employee to entrepreneur Why giving less in your course might actually help your students more Sara's story is proof that the right kind of rich is the one that feels free.   Magical Quotes From The Episode: Sara Vezensek "I realized I was living at work — and no paycheck could replace my freedom." "You're already an expert at something. You're just too close to see your own brilliance." "You can't have money as your goal — your 'why' has to be so much bigger."   Karen Yankovich "It takes courage to walk away from a secure income — and it's never what you think it'll be." "We need more women in control of their destiny, and that means more women making money." "If you're trying to give everything, you're actually giving your audience nothing. Keep it simple."   Resources Mentioned In The Episode: Grab Sara's Free Framework on her website: www.saravezcoach.com Follow Sara on Instagram Follow Karen on LinkedIn   Help Us Spread The Word! It would be awesome if you shared the Good Girls Get Rich Podcast with your fellow entrepreneurs on Twitter. Click here to tweet some love! If this episode has taught you just one thing, I would love if you could head on over to Apple Podcasts and SUBSCRIBE TO THE SHOW! And if you're moved to, kindly leave us a rating and review. Maybe you'll get a shout out on the show!   Ways to Subscribe to Good Girls Get Rich: Click here to subscribe via Apple Podcasts Click here to subscribe via PlayerFM Good Girls Get Rich is also on Spotify Take a listen on Podcast Addict

Soyez le premier à tester le nouveau Plaud Note Pro :https://link.influxcrew.com/Plaud-LEGEND3Via ce lien, vous profitez également de 20 % de réduction sur les autres produits de la marque à partir du 13 novembre.Avec Plaud, vos données sont sécurisées : Plaud respecte les normes RGPD, EN18031, SOC2 et HIPAA.Toutes les transmissions entre votre appareil et leurs serveurs cloud sont sécurisées via le protocole TLS, garantissant l'intégrité de vos données et empêchant tout accès non autorisé.Merci à François Savin d'être venu sur Legend.François est chef privé de luxe à domicile depuis dix ans. Il exerce entre la Côte d'Azur et Dubaï. Formé auprès de grands noms de la gastronomie, il a cuisiné pour une clientèle prestigieuse et partage aujourd'hui avec nous ses anecdotes les plus folles.➡️ Retrouvez la boutique LEGEND : https://youtu.be/T6YTsF6CRy4Pour toutes demandes de partenariats : legend@influxcrew.comRetrouvez-nous sur tous les réseaux LEGEND !Facebook : https://www.facebook.com/legendmediafrInstagram : https://www.instagram.com/legendmedia/TikTok : https://www.tiktok.com/@legendTwitter : https://twitter.com/legendmediafrSnapchat : https://t.snapchat.com/CgEvsbWV Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

223 As we prep for the holidays and turn our attention to food, we're revisiting our chat w/ cookbook author, registered dietician, and culinary school grad Nisha Melvani. Covered in this episode:-how living in many places (Jamaica, England, Canada, NY) has impacted her cooking-how food affects our bodies-how to eat more plants even if you're not vegan-how to welcome a career change even while raising kids-how sharing her recipes led to unexpected writing opportunities-how to have a healthy relationship with social mediaAbout Nisha:Cookingforpeanuts.com I @cookingforpeanutsNisha is a vegan Registered Dietitian Nutritionist with a master's degree in nutrition from Columbia University, an ACCET accredited trained Chef from the Natural Gourmet Institute in New York City, and a published cookbook author of Practically Vegan. She currently lives with her three teenagers in New York City. Nisha uses her professional expertise and personal experience as a vegan to help vegans and nonvegans transition to a plant-based diet and meet their nutrient needs. She enjoys helping her clients with their cooking, nutrition, and health goals.About Nadine:Nadine Kenney Johnstone is an award-winning author, podcast host, and writing coach. After fifteen years as a writing professor, she founded WriteWELL workshops and retreats for women writers. She interviews today's top female authors on her podcast, Heart of the Story. Her infertility memoir, Of This Much I'm Sure, was named book of the year by the Chicago Writer's Association. Her latest book, Come Home to Your Heart, is an essay collection and guided journal. She has been featured in Cosmo, Authority, MindBodyGreen, Natural Awakenings,Chicago Magazine, and more. She writes a regular column about mid-life reclamation on Substack.

"Das ist eine Zeit gewesen, in der man auch als Vorsitzender wirklich lernt und begreift, was Einsamkeit bedeutet und, dass es nur sehr wenige Menschen gibt, denen man sich anvertrauen kann", sagt Franz Gasselsberger. Im STANDARD-Podcast CEO mit Gerold Riedmann erinnert sich der Chef der Oberbank an die "Fehde meines Lebens". Fünf Jahre lang befand sich seine Bank in einem komplexen Rechtsstreit mit der Unicredit. Allein seine Anwaltskosten beliefen sich auf sieben Millionen Euro. Heute sieht er die Oberbank auf sichere Beine gestellt. Und auch der heimischen Wirtschaft gehe es trotz Stagnation "besser als es oft medial kommuniziert wird". Einen Grund für das schlechte Bild sei ein Fingerzeigreflex, den heimische Insolvenzen auslösen würden. "Wenn es Probleme gibt und wenn es Insolvenzen gibt, und die gibt's natürlich, dann werden meistens die Konjunktur oder die Standortfaktoren als Grund angeführt. Aber niemand spricht von Managementfehlern." Gasselsberger plädiert im Podcast dafür, die Rolle von Managern stärker zu hinterfragen und auf Erfahrung zu setzen. "Ich sage meinen Mitarbeiterinnen und Mitarbeitern, auch denjenigen, die es nicht hören wollen: ein Mann oder eine Frau bist du erst ab 40. Da zucken sie dann meistens zusammen", meint Gasselsberger. "Das gilt auch für Politiker." Und um ein Unternehmen durch schwierige Zeiten zu führen, müsse man dazu auch das noch wissen: "Nicht der Kunde ist König, sondern der Mitarbeiter und die Mitarbeiterin ist das Wichtigste. Wenn du eine motivierte Belegschaft hast, dann gewinnst du jeden Kampf und jeden Krieg." Um diese zu motivieren brauche es Gespräche und Stabilität. Von ausufernden variablen Gehältern für Manager hält er hingegen nichts. Wie viel Gasselsberger selbst verdient und, wie dieses Interview ausgeht, das hören Sie in dieser Folge von CEO.

Welcome back to Pizza Quest!This episode is a case study on how to create and bring a new product to market. The product is called Pizza Freak, and the team members behind it are Brad Daniels, Brad Kilgore, and Matt McKenney or, as I like to call them, two chefs and a marketing guru. What you will learn in this episode is how a Detroit-inspired frozen square pizza went through the journey from idea, to product, to getting it on the shelves. I've tasted it and it is pretty special -- a frozen pizza with chef-inspired aspirations that really delivers on its promise. It's a product that required innovation at every level of the process and, hey, they have pulled it off, so far— but the story is still unfolding!The two chefs, Brad Kilgore and Brad Daniels (Brad and Brad) are the real deal, with resume's and restaurant successes that firmly establish their bona fides (you'll hear all about their various restaurant projects during the conversation), and Matt McKenney is the marketing and branding partner who represents a number of advanced-level cooking tools and products. What started out as a "what if" passion project turned into Pizza Freak, as they all realized, "We've got something special here." For anyone who has ever dreamed of taking their signature food products (you know, the ones that all your friends and family members tell you should be turned into a business or a restaurant, not realizing the challenges of such a task) this episode is for you, as the Pizza Freak team shares the many lessons learned during their five year quest, which is patiently finding its way onto a shelf (or click) near you. When Pizza Freak finally tips over and goes big, remember that you heard about it here first. Enjoy!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode we tackle some of those polarizing triggering things people do in a kitchen!

Episode 316 features legendary Hall of Fame pitcher, Walter Johnson's grandson, Henry Thomas and the Seattle Mariners kitchen supervisor and smoker of meats, Chef Dillon Scott Henry W. "Hank" Thomas is the grandson of the legendary Hall of Fame baseball pitcher Walter Johnson.  He is the author of the biography Walter Johnson: Baseball's Big Train, and has dedicated himself to preserving his grandfather's legacy after Walter Johnson passed away when Henry was only eight months old.  Hank does an excellent job of preserving his grandfather's memory and offers us a unique look at one of the first five members of the Baseball Hall of Fame. Dillon Scott is the kitchen supervisor and smoker of meats for the Seattle Mariners.  Dillon shares stories of what it is like to cook for a Major League Baseball team.  There are dietary needs to be aware of, international foods which must be well cooked, and even favorite family recipes of the players which may need preparation.  Dillon takes us behind the scenes for a fascinating look at another aspect of a Major League Team which we as fans overlook. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Annapolis has its fair share of characters… and then there's Chef Big Money. If you've spent any time at the Anne Arundel County Farmers' Market on Riva Road (and honestly, why wouldn't you?), you've probably seen him: the loud, laughing, larger-than-life pie guy holding court behind a table full of ridiculously good pies and breads, all baked in his cottage kitchen. In this episode, we dig into his story, his recipes, and what makes a "Big Money" pie different from anything you're grabbing at the grocery store. I've been hooked for years—my holidays basically don't start until I've got at least one of his pies on the table, and yes, mine are already on order. It's a fun, local spotlight with a guy who backs up the personality with serious flavor. Have a listen! LINKS: Chef Big Money (Website) Chef Big Money (Facebook) (443) 223-2895 (Phone or Text)  

This Friday episode brings a game of Quote Roulette and the conclusion of the first-ever "Draft Week" to start your weekend. Brendan is ready to skip forward to Sunday afternoon's big Jets-Browns tilt at MetLife Stadium with rumors swirling that he may meet up with PJ to watch the game in-person. Andy and Brendan run through the early leaderboards for the HSBC Abu Dhabi Championship and World Wide Technology Championship before diving into press conference clippings from around the world. Rory McIlroy wasn't impressed by LIV's move to 72 holes and doesn't think they'll be getting too many OWGR points as things currently stand. Lee Westwood took exception to these remarks by the Masters champion, saying that Rory may change his mind next week on whatever he said anyway. Westy believes that the LIV fans are the biggest winners of this "innovation" as they'll be seeing an extra day of golf! Paul McGinley spoke to Bunkered about the impending DP World Tour fine decision on players like Jon Rahm and Tyrrell Hatton. McGinley believes there are larger things at play for the future of the DP World Tour's existence and acknowledges that making Ryder Cup players be members is one of few cards the Euro circuit has left. Perhaps most importantly, there was some late-night beef between Joe Mayo and the Short Game Chef on Instagram on Wednesday night. In a now-deleted Instagram post, Mayo started a grease fire in the Chef's kitchen, airing out some past texts and conversations and calling out the Chef's teachings. Andy and Brendan are giddy about this long-winded IG caption and lose it when Joseph LaMagna joins in to share a comment about "extra Mayo." Lastly, the President of the PGA of America spoke to the 31,000 or 34,000 or 37,000 members this week and apologized for "harming the association" in past months. We play the audio of this apology and have added it to the soundboard. "Draft Week" wraps up with a double whammy and a new guest: Joseph joins Andy, Brendan, and PJ to draft 2026 Pro Golf Venues AND the best players in the world age 28-and-younger.

TODAY ON THE ROBERT SCOTT BELL SHOW: Jonathan Emord, Left's Hate Speech, Violence Justified?, Van Jones Alarmed, Mamdani's Character Shift, CA Prop 50, RFK Proposes Ban on Mercury, Chef James Barry, Pluck, Prunus Spinosa, and MORE! https://robertscottbell.com/lefts-hate-speech-violence-justified-van-jones-alarmed-mamdanis-radical-post-election-shift-ca-prop-50-rfk-proposes-ban-on-mercury-chef-james-barry-pluck-prunus-spinosa-and/https://boxcast.tv/view/jonathan-emord-lefts-hate-speech-violence-justified-van-jones-alarmed-mamdani-win-chef-james-barry-pluck---the-rsb-show-11-6-25-mcrggcunczs0a2dpfzt8 Purpose and Character The use of copyrighted material on the website is for non-commercial, educational purposes, and is intended to provide benefit to the public through information, critique, teaching, scholarship, or research. Nature of Copyrighted Material Weensure that the copyrighted material used is for supplementary and illustrative purposes and that it contributes significantly to the user's understanding of the content in a non-detrimental way to the commercial value of the original content. Amount and Substantiality Our website uses only the necessary amount of copyrighted material to achieve the intended purpose and does not substitute for the original market of the copyrighted works. Effect on Market Value The use of copyrighted material on our website does not in any way diminish or affect the market value of the original work. We believe that our use constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the U.S. Copyright Law. If you believe that any content on the website violates your copyright, please contact us providing the necessary information, and we will take appropriate action to address your concern.

Chef Ciji Castro imparts invaluable insights into the art of transforming humble ingredients into delectable comfort food, emphasizing the critical need for resourcefulness in the face of escalating food insecurity. Throughout our dialogue, she shares her expertise in crafting a traditional puerco guisado, a slow-cooked pork stew, while ingeniously demonstrating how to stretch this dish to nourish a family of five for under ten dollars. Furthermore, Chef Castro elucidates the significance of culinary traditions, not merely as recipes but as vessels of resilience and community connection, inviting listeners to engage with their own familial narratives through food. She also provides practical tips on reducing kitchen waste, showcasing the importance of creativity in meal preparation. Our conversation ultimately serves as a poignant reminder of the power of food to unite and uplift individuals during challenging times, as well as the importance of seeking assistance without stigma.Takeaways: Chef Ciji Castro emphasizes the importance of resourcefulness in cooking, especially during times of food insecurity. In this episode, we discuss how traditional recipes can be adapted using modern techniques without losing their authentic flavors. The conversation highlights the significance of community support in addressing hunger and food insecurity issues in Tampa Bay. Ciji shares practical tips on turning affordable staples into delicious meals that can feed a family while keeping costs low. We explore the cultural significance of dishes like pasteles and their role in preserving family traditions and history. The episode stresses the need for open-mindedness when it comes to food sustainability and making the most of available ingredients. Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Juice Basin and Owner Madeline VricellaAmaris welcomed Madeline Vricella, co-owner of Juice Basin, to discuss her background in hospitality and the family's connection to the juice industry. Madeline shared her experience working in hotels and her family's history in citrus, which she felt that owning Juice Basin was meant to be. They discussed the smooth transition when Madeline and her partner took over ownership of the business' original founder, and Madeline expressed gratitude for the ongoing support from the previous owner. The conversation also touched on the importance of using organic fruits in their products and the collaborative aspect of preparing juices.Madeline discussed Juice Basin's sourcing challenges, noting that they are the only USDA organic certified juice manufacturer and rely on partners to source organic fruits year-round. She explained that while they try to stay seasonal, they sometimes need to substitute with other juices like greens or beet when certain fruits are unavailable. Madeline further explained that Juice Basin offers 45 different juices and various cleanses, including a popular bridal cleanse and custom options for special dietary needs. She highlighted the benefits of wheatgrass shots, which are known for their energy-boosting and immune-boosting properties, and mentioned that some customers use shots like the Painless Shot (ginger and turmeric) for daily maintenance. Madeline also noted that the business ships products nationwide and is looking to expand its online presence to reach more customers.https://www.juicebasin.com/Chef Jim Hasson with Stargazy, Tanglewood Fire & Smoke, & Passion Projects/other Collaborations:Jim shared his career journey, starting with his childhood where he learned to cook with limited resources and watching PBS cooking shows. After briefly working as a police officer, he transitioned into the culinary industry, working at various restaurants including fast-casual concepts which eventually led to working inside higher-end restaurants. He described how he took jobs focused on learning new skills, eventually becoming a plant manager at a butcher before helping open Royal Boucherie where he worked the raw bar. Always a hard worker, Chef Hasson has worked multiple jobs at once, including his current roles at Stargazy off of East Passyunk Ave, Tanglewood Fire & Smoke in Folsom, PA, and current passion projects under his well-named endeavor, "Jimmy Biscuits" with New Jersey-based businesses.https://www.tanglewoodfireandsmoke.comhttps://www.stargazywastaken.comhttps://www.instagram.com/jimmybiscuits1971/?hl=enhttps://www.haddonculinary.comhttps://cupcakecarnivale.comReplay from Nov 4th 2024: Jezabel's Cafe:Jezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's Cafe, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

¡Episodio #248 | Hablemos de comida en Los Cabos!Abrimos las puertas de la gastronomía de Baja California Sur con la inspiradora Chef Belén Cortez.

Get ready to fall in love with vegan Italian food. In this delicious episode of Food Heals, Allison sits down with Chef Tara Punzone, founder of LA's award-winning vegan restaurant Pura Vita, and renowned author Gene Stone (Forks Over Knives, How Not to Die) to talk about their brand new cookbook, Vegana Italiana. From mouthwatering pastas and creamy vegan ricotta to tiramisu you'll dream about, this episode explores how simple, clean ingredients and a little love can create unforgettable meals that are as good for you as they are for the planet. You'll discover: The story behind the first vegan Italian organic restaurant in the U.S. and how it survived Covid and thrived How Tara and Gene teamed up to bring her recipes and stories to life in Vegana Italiana The secret to making authentic Italian flavors without dairy or meat (hint: it starts with olive oil and San Marzano tomatoes) Why real Italian food makes you feel good instead of bloated and how ingredients grown in Italy differ from those in the U.S. What "biodynamic wine" actually means (and why you'll never drink the same way again) Tara's top favorite recipes from the book, including her vegan tiramisu, handmade gnocchi, and addictive mozzarella How to stock your "Essential Vegan Italian Pantry" for success The mindset shifts that helped Tara manifest her dream restaurant and now, her dream cookbook Listen now to learn how to cook, eat, and live the Italian vegan way, full of passion, flavor, and love.

Chef Kyle Knall shares about his formative years in New York City, and how and why he relocated to Milwaukee, where he's found success with Birch restaurant, and plans to open his second venture, Cassis, this winter.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.Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this episode. 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!

Dave interviews and catches up with chef and restaurateur Michael Mina (8:45). They discuss the significance of Michael Mina's Aqua restaurant, how he changed kitchen systems for the better, and the expectations put on a chef vs. a restaurateur. Dave then answers a protein-focused Ask Dave before making a lobster pot pie à la Mina himself (51:27) and testing a new segment with show favorites Chris Ying and Noelle Cornelio (1:17:48). Learn more about the Mina Group: https://theminagroup.com/ Learn more about Michael Mina's Bourbon Steak in San Francisco at the St. Francis: https://www.bourbonsteak.com/location/san-francisco/ Learn more about Bourbon Steak DC: https://www.bourbonsteakdc.com/ Learn more about Masters of Scale: https://mastersofscale.com/ Listen to Dave's interview with Guy Kawasaki at Masters of Scale: https://guykawasaki.com/from-chef-to-dad-david-changs-new-definition-of-success/ Learn more about Michael Mina's restaurant with Ayesha Curry: https://internationalsmoke.com/ Learn more about Michael Mina's new bourbon speakeasy with Stephen Curry: https://the8thrule.com/ Listen to our Protein episode with Michael Ormsbee: https://open.spotify.com/episode/24ogvRPFU70iUr4JLGafJZ?si=qNw73UNQQtauCyXbgoP3eg Learn more about Noma: https://noma.dk/ Host: Dave Chang Guest: Michael Mina Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices