Podcasts about chefs

This episode carries content warnings for hallucinations, death, and brief mention of mind control. Across Palisade, the gears of Kesh's occupation grind to halt, for however brief a time. Attaches clear the schedules of their client-commanders. Chefs discard the still-fresh ingredients for the coming week's feasts. Countless BIS operatives—many of whom hid in plain sight as attaches or chefs—simply vanish one midday, lost to long hallways and shaded corners.  And in their stead, the Divine Crusade moves. This week on PALISADE:  Resentment and Frustration Pt. 2 I bought a 'Rari just so I can go faster (skrrr) Dossier People Occam Olio (they/them): Columnar member of the Frontier Syndicate and low level officer of Lock & Cross Security Services. Sharp the way a knife is. Made themself a hero among Palisade Bilats during Frontier Syndicate operation against Rose River.  Silverbrick (they/them): A “visionary” architect, technologist, and urban planner of the Frontier Syndicate. Blank Shore (he/him): Ex-Concretist Hacker, happy that “the future is finally here.” Claims to be “perfectly apolitical.”   Jesset City (he/him): After helping to kick off Millennium Break on Partizan, Jesset served as one of its major leaders during its expansion across the Principality. Now, he uses his talents in Hollow and Altar engineering, piloting, and cipher breaking on behalf of the Grey Pond unit of the cause. Still considers himself to be a member of the Party of the Wolf, though those designations have largely fallen from use. Gentian (she/her): Elect of the Divine Crusade. Impossibly old, yet a source of power and vibrance. Attended to by her two sword bearers (Ramondre (she/her) and Ignadiah (he/him), Knight of Books (Clawed (he/him)), and Knight of Cups (Perevel (they/them)).  Elle Evensong (she/they): Elle arrived to Palisade along with the first wave of Devotees, making a name for herself as a cunning combatant and clever commander. She became a poster child for Twilight Mirage's support of Palisade (and, for members of the Dim Liturgy, a prophesied bridge between the past and the future). But as the war began to heat up, she seemed to vanish into the background. Pilot of the Cataphract. Factions Bilateral Intercession: One of two factions vying for leadership of the Principality, comprised by Stels Kesh and Nideo, and lead by the so-called Peaceful Princept, Cynosure Whitestar-Kesh (he/him), who took control of the faction from the Curtain, a secretive intelligence organization with roots in Kesh's ancient spy operations. The “Bilats” are a conservative and reactionary force, aiming to return the Principality to its roots both literally and figuratively. After a long campaign against the Pact of Free States, they managed to take control of Palisade.  The Frontier Syndicate: A powerful conglomerate with a broad purview, including technology, heavy industry, entertainment, telecommunications, and transportation. Led by Exenceaster March (he/him), former chair of the Columnar R&D giant the Zenith Fund, the Syndicate betrayed the Pact of Free States and joined the Bilats in order to be part of their colonization efforts on Palisade. The Pact of Free States: One of the two factions vying for leadership of the Principality, a joint operation by Stels Columnar and Apostolos. Jade Kill: Based in Joyous Guard, this military arm of the Cause is operated by the Delegate liberation faction known as Reunion and supported by Kalar Anakalar's (he/him) Giantkiller unit and a wing of Swordbreakers. Led by August Righteousness (he/him).  Lock and Cross Security Services: The largest mercenary unit on Palisade, invited to the world by Exenceaster March. Founded by Maidstone Cross (she/her) and Margate Lock (she/her), a pair of divorcees too committed to their work together to fully separate. Margate was lost to the depths of the Diadem. The Branched: A post-human society of beings who have transformed their bodies into forms terrifying and spectacular and free—only to have the threat of war force them to rebuild themselves as soldiers first and foremost. After centuries of fighting a purely defensive war, the Branched have now begun to strike into the Principality's territory.  Places Diadem Gravtrain: While the vast trench-city on Palisade's equator lays abandoned, Kesh has reactivated its railway via an operations center in Carmathen. Bontive Valley: Blessed by the departed divine Bounty, the Valley provides the Bilats with fruit that never rots and hyper-nutritional grain. Carhaix: The northernmost city in the Bontive Valley, Carhaix is one of the first major settlements founded by the nascent Divine Principality 5,000 years ago. It was created on the site of a battlefield where they obliterated the straggling remnants of the Advent Group, an organization that had invaded and pillaged the Twilight Mirage. After the Principality left Palisade behind, it became one of the Fabreal Duchy's many centers of power in the northwestern continent. Currently, it is controlled by Jade Kill. Objects The Stellar Combustor: A weapon of immense destruction, capable of destroying countless star systems if deployed without a firebreak. Has been used in some form or another since the time of the earliest Divines. In current form they take the form of a twirling, 3-ringed space station that rotates around a system's sun.  Divines Discernment (it/its): Able to see the whole of the galaxy for one moment a year, this massive Divine was stolen by Millennium Break in the years after Operation Shackled Sun.  The Divine Crusade (they/them): Leads Stel Nideo's occupation on Palisade along with their Elect, Gentian. Crusade is an enormous, bipedal machine covered (or perhaps made with) beautiful stained glass. Additional Notes Delegates: In plain terms, Delegates are synthetic individuals created through a process of forcible extraction from a living Divine. Originated by the Fabreal Duchy, who were left behind to "attend to" Palisade by the Divine Principality around 5000 years ago, these Delgates were designed and used as slaves. Currently, a Delegate resistance group called Reunion operates out of the fortress Joyous Guard in the Caldera Stretch. Hosted by Austin Walker (@austin_walker) Featuring Janine Hawkins (@bleatingheart) Sylvi Bullet (@sylvibullet), Ali Acampora (@ali_west), Art Martinez-Tebbel (@atebbel), Jack de Quidt (@notquitereal), Keith J Carberry (@keithjcarberry) and Andrew Lee Swan (@swandre3000) Produced by Ali Acampora  Music by Jack de Quidt (available on bandcamp) Text by Austin Walker Cover Art by by aurahack (aurahack.jp) With thanks to Arthur B., chocoube, DB, deepFlaw, Edwin Adelsberger, Emrys, Greg Cobb, huw, Ian O'Dea, Ian Urbina, Irina A., Jack Shirai, K. Morris, Katie Diekhaus, Konisforce, Kristina Harris Esq, L Tantivy, Lawson Coleman, Mike & Ruby, Nich Maragos, Olive Perry, Patrick Murray, Robert Lasica, Shawn Hall, TeganEden, Thomas Whitney, viviridian, and Voi for their support We are playing Armour Astir: Advent with additional playbooks from Strangers in the Night and 106th Astir Squadron. If you enjoy the show, consider supporting the TTRPG.  This episode was made with support from listeners like you! To support us, you can go to friendsatthetable.cash.  

A few years ago, while dining at Massimo Bottura's Osteria Francescana, Natalia Burakowska had a revelation: The fashion professional suddenly saw a path to helping to change the discussion around food loss and waste  by channeling her personal passion for environmental responsibility into a new clothing brand. The result, TerraTela (which means "Earth fabric"), launched earlier this year with a t-shirt made primarily from regenerative seaweed. On the United Nations' International Day of Awareness of Food Loss and Waste (IDAFLW), the brand releases its latest shirt, made from corn sugar, today, so we thought it would be the perfect time to share this conversation.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Dr. Dan's guest today is Chef Matthew Broberg-Moffitt, a classically trained chef, autistic person, food averse individual, Society of Children's Book Writers & Illustrators member, former substance abuse counselor, erstwhile computer repair tech, and onetime Buddhist monk. Chef Matthew is in the studio to talk about his one of a kind cookbook Color, Taste, Texture. Today's interview is a must listen for everyone: for parents, for kids, for picky eaters, for people with food aversions, and for anyone who has ever cringed at any food. Listeners will be hungry for more after this episode! Follow Chef Matthew on X (formerly Twitter) @BrobergMatthew Email your parenting questions to Dr. Dan podcast@drdanpeters.com (we might answer on a future episode).Follow us @parentfootprintpodcast (Instagram, Facebook) and @drdanpeters (Twitter).Listen, follow, and leave us a review on Amazon Music, Apple Podcasts, Wondery, or wherever you like to listen!Don't forget, you can hear every episode one week early and ad-free by subscribing to Wondery+ in the @WonderyMedia App.For more information:www.exactlyrightmedia.com www.drdanpeters.comFor podcast merch:www.exactlyrightmedia.com/parent-footprint-shopSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of the Spoon Mob Podcast, Ray chats with executive chef Tim McLane of Mita's in Cincinnati, Ohio. For more on chef Tim McLane, visit spoonmob.com/timmclane and follow him on Instagram @cheftimmclane + @mitascincy. Visit mitas.co for menu details, reservations + private dining information. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), Facebook (@spoonmob1) + TikTok (@spoonmob). Audio editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

In this episode you'll learn the amazing story of Chef Marco Pierre White and how he practiced great virtue during a pivotal moment in his life. The discussion then leads to the four cardinal virtues and what it means to grow in virtue every day.

Armeechef Thomas Süssli will seine Truppe neu ausrichten. Die Verteidigung soll wieder im Zentrum stehen. Damit das Militär die Schweiz künftig schützen kann, braucht es laut Süssli eine massive Erhöhung des Budgets – und wieder mehr junge Menschen, die für ihr Land kämpfen würden. «Die Durchhaltefähigkeit der Armee ist heute stark eingeschränkt», so lautet der Befund des Schweizer Armeechefs. Konkret heisst das: Das Militär könnte im Falle eines Krieges nur wenige Tage lang Gegenwehr leisten. Ein unhaltbarer Zustand, findet Thomas Süssli, denn die Lage habe sich stark verschlechtert. Mitte August 2023 hat er ein 60 Seiten starkes Papier mit dem Titel «Die Verteidigungsfähigkeit stärken» vorgestellt. «Der russische Angriffskrieg gegen die Ukraine bedeutet für Europa eine sicherheitspolitische Zäsur», heisst es darin. Und weiter: «Interessenkonflikte werden wieder vermehrt unter Anwendung militärischer Gewalt ausgetragen.» Armeechef Süssli will seine Truppe in den kommenden Jahren fit machen für die Herausforderungen der Zukunft: in der Luft, am Boden und im Cyberraum. Dafür braucht er viel Geld: Für die «Minimal-Variante» 13 Milliarden Franken, lieber wären ihm 40 Milliarden Franken. Damit wären allerdings nur die Kosten für Neubeschaffungen gedeckt, die laufenden Kosten nicht. Rechnet man alles zusammen, so kommt man auf einen Finanzbedarf von bis zu 100 Milliarden Franken. Die andere grosse Baustelle ist die sogenannte Alimentierung: Jedes Jahr verlassen im Durchschnitt etwa 11'000 Militärdienstpflichtige die Armee vorzeitig. Rund 60 Prozent wechseln in den Zivildienst und rund 30 Prozent werden aus medizinischen Gründen entlassen. Die Schweiz ist ein neutrales Land. Über 90 Prozent wollen laut einer aktuellen Studie der ETH Zürich, dass das so bleibt. Gleichzeitig unterstützt eine knappe Mehrheit von 55 Prozent eine Annäherung an die Nato. Armeechef Süssli will beidem gerecht werden: Die Neutralität bewahren und die internationale Kooperation verstärken. Letzteres mit einem klaren Ziel: Im Falle eines Angriffs würden die neutralitätsrechtlichen Verpflichtungen wegfallen, die Verteidigung könnte in Kooperation mit anderen Streitkräften geführt werden, etwa im Verbund mit der Nato – dafür soll das Militär nach dem Willen seines Chefs vorbereitet sein. Offen ist indes, wer dereinst angreifen könnte. Russland? Der Nachrichtendienst des Bundes (NDB) schreibt dazu in seiner jüngsten Lagebeurteilung: «Ein bewaffneter Angriff Russlands auf die Schweiz bleibt äusserst unwahrscheinlich.»

New episodes are coming your way in October, but in the meantime Maya wanted to share her conversation with renowned chef Christina Ha. When a rare neurological condition left Christine legally blind by age 24, she worried she might never be able to cook again. Her story shows the power of imaginative courage in the face of change. If you enjoyed this episode, you can watch Maya's TED talk here, which also features Christine's story. You might also like the episode “The Science of Motivation”. In the meantime, you can connect with Maya on Instagram @DrMayaShankar.See omnystudio.com/listener for privacy information.

Thom Bateman started his career as a chef at the age of 17, after training at Buxton College and gaining a knowledge of the classical techniques. He quickly rose through the ranks and became head chef at the tender age of 18.In 2009 Thom decided to leave the culinary world behind him, in order to protect his mental health and get a change in scene, a chance to travel to learn more about the world but also himself.10 years later, Thom started a food blog page known as Bboxfood reigniting a passion for cooking. Through this, he began working with big brands and before long, he had amassed a large and loyal following. That following now sits at close to 3.5 million followers.Heading back to his roots… Thom decided to open the ‘The Flintlock'. His critically acclaimed restaurant, it's a family affair and It's from here he creates all his recipes and videos. He's appeared on The Great British Menu where he was invited to compete to represent Staffordshire. With all this success and yet, it seems like he's only just getting started.Thank you to our sponsor Deliveroo for supporting us this season and helping us to bring the show to you every week.Don't forget to come and find us on Instagram and Tiktok @desertislanddishes Hosted on Acast. See acast.com/privacy for more information.

Chef Michael Schlow teaches Greg and the crew how to make baked ziti

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Tarrytown Chowder Tuesdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Cassidy Hutchinson described Trump's “dangerous” need for attention, and the “careless and reckless” handling of classified intelligence documents.Then, on the rest of the menu, a white neighbor in toney Forest Hills, New York, is sued for hosing down his prominent Black neighbors and their prominent Black dinner guests during a catered dinner in their spacious backyard garden; California Governor Gavin Newsom signed a bill to ban school boards from rejecting textbooks based on their teachings about the contributions of people from different racial backgrounds, sexual orientations and gender identities; and, rogue Supreme Court Justice Samuel Alito 'invented an entirely new rule' for himself.After the break, we move to the Chef's Table where the United States offered Poland a rare loan of $2 billion to modernize its military; and, independent UN-backed human rights experts said they have turned up continued evidence of war crimes committed by Russian forces in Ukraine, and are looking into genocide allegations.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"

News Roundup - Dave Ross on what Seattle needs more of, Chef's apology to Taylor Swift fans, the widening income gap as discussed by Jack & Spike, and John Curley's not looking to rent an EV any time soon.//Jake tells the story of how Doris Day intervened to keep her son away from Charles Manson.//Bill Maher & James Carville debate Biden's viability in 2024.See omnystudio.com/listener for privacy information.

Wow

On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Tolu Eros. Chef Eros is a storyteller, entertainer and African ambassador on a mission to share and explore the wonders of West African food; a food and culture full of life and flavor, just like Eros.       Chef's formative years were spent between Benin City and Lagos, Nigeria, where he learned from his mother, “if food does not have love, you might as well not cook it at all!" It is that love for food and for building community that brought Eros to Los Angeles in 2021. The many years he spent in Nigeria honing his ability to entertain and educate through food brought him to the entertainment capital of the world. But not to open a restaurant right away, he started with a series of intimate, well thought out dinners at his personal home, in Hollywood.        Eros quickly received critical acclaim from numerous publications and from industry icons like Wolfgang Puck, expressing their excitement and passion for the food and overall experience. His private dinner series is called Ilé, which in the Yoruba language means home, which Eros gives you listeners a look into this memorable experience. His food has and always will be about bringing people together, in a way that is elevated, yet fun, fresh and worth talking about.        He also recently opened up Ilé Bistro, in Culver City, which highlights some of his classic favorites, but in a fast casual setting. I encourage you all to head to the show notes while listening to this episode to check out Chef Eros on instagram and his concepts.       There is so much more to say, but I'd rather you hear from Chef himself. Listen as we explore his mind and creativity, his vision for continuing build community through West African food culture and what we can expect next from him.     Discover more about REPÚBLICA DEL CACAO: https://bit.ly/3ZRoVIv     Follow Tolu Eros on Instgram: https://bit.ly/48ykXJO     Follow Ilé on Instagram:  https://bit.ly/3EW29qg     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

Laura Flam is one of the authors of the book "But Will You Still Love Me Tomorrow?"The book serves as an oral history of the girl groups that made up the 1960's music scene. The girl group sound, made famous by acts like The Ronettes, The Shirelles, The Supremes, and The Vandellas, took over the airwaves by capturing the mixture of innocence and rebellion emblematic of America in the Sixties. While many girl group songs rose to the top of the charts and shaped the trajectory of pop music in the process, many of the artists remain all but anonymous to most listeners. In this episode of the podcast, Frank discusses the young women behind some of the country's most popular songs. Flam reveals the challenges many of the artists faced while navigating the music industry at such a young age, and at a time when America was just beginning to reconcile a history fraught with racism. Flam also shares what became of many of the members of girl groups after music tastes changed.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they're doing and why.Today's guest is Amanda Cohen, chef and owner of Dirt Candy, the vegetable-forward restaurant in New York City. Amanda is known for her plant-forward cuisine, but she's also made a name for herself as someone not afraid to take on the system, especially when it comes to gratuities. Because of tipping's problematic realities, Amanda is resolutely anti-tipping. When she moved Dirt Candy to a bigger location in 2015, she set out to make things more equitable between her front and back of house, provide a true living wage, and show that there's an alternative to the pervasive gratuity culture. Tune in to learn how she did it. Amanda also shares her advice on what to do if you're thinking of opening a restaurant today and gives a peek at her upcoming fall menu. Want to read more about tipping culture? Here's Vince Dixon's Eater article. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Amanda: Dirt Candy, website

As we change seasons, we're talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis' Central West End -- Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too.  During the interview, several key topics are covered: Zane's background in food & the restaurant industry. The restaurant's unique concept of combining a restaurant and garden center, offering guests a garden atmosphere and relaxed dining experience. Zane emphasis on seasonality and freshness in his menu planning, focusing on using the freshest ingredients available each season. The on-site herb garden at Bowood, where they grow a variety of herbs used in their dishes, ensuring the utmost freshness and flavor. The growth of Niche from one restaurant to a network of great neighborhood chef-driven experiences throughout St. Louis under direction of chef Gerard Craft.  We also talk through the challenges and rewards of working in the restaurant world in a few different ways:  The misconception of the glamourous chef life portrayed online and in the media versus the hard work and dedication required in the industry. The importance of building relationships with local farmers and the need for flexbility at times due to complications of weather, etc.  Links Available: - Bowood by Niche website: https://www.bowoodbyniche.com/  - A video on the on-site herb garden at Bowood: https://youtu.be/gqA877w1kpw - Detailed show notes post & photos on additional info https://groundedbythefarm.com/seasonal-cooking-zane-dearien/   

“I understand that when you have been [going to] a restaurant for many years, for some customers, it's normal to think that somehow you own it a little bit, like, ‘Oh, this is my table, this is my restaurant.' And, then when the restaurant changes completely, you feel really betrayed… I invited them. I invited a lot of people, a lot of my regular customers. I said, ‘don't worry, we have changed. But nothing has changed, you know, just come. I invite you and your family. You come and eat just like you used to do, and you are going to love it.' And they did not. And they took revenge. Took revenge.” – Alexis Gauthier    Alexis Gauthier opened his first restaurant in London when he was 24. He got his first Michelin star a couple of years later. He's a French chef who has run Gauthier Soho for many years. And for a great part of that time his restaurant served traditional French food. But, in 2016, Alexis became vegan and in 2021 he removed all animal products from his restaurant menus. This created quite the uproar. Alexis and I met in London last week and I had dinner at Gauthier Soho the day after this conversation. The food is even better than what he describes, it was one of the best meals I've ever had.   Please listen, share and then sign up for the Species Unite 30 Day Vegan Challenge.   Links: Species Unite: SpeciesUnite.com Gauthier Soho: https://www.gauthiersoho.co.uk/ Studio Gauthier: https://www.studiogauthier.co.uk/  123V: https://www.123vegan.co.uk/  123V Bakery: https://123vegan.co.uk/bakery.php  

durée : 00:03:36 - Le Pourquoi du comment : histoire - par : Gérard Noiriel - "Dracula", le roman épistolaire de l'écrivain britannique Bram Stocker, paru en 1897, a été une source d'inspiration inépuisable pour les écrivains et les cinéastes. Pourtant, "Nosferatu le vampire" de Murnau, l'une des adaptations cinématographiques les plus réussies, a failli disparaitre à jamais.

On this special edition of Fully Equipped, GOLF's Jonathan Wall is joined in-studio by PGA Tour winner and instructor Parker McLachlin for an exclusive interview. The 'Short Game Chef' talks working with other PGA Tour pros while continuing to compete in events, developing Flight Lines on Vokey wedges and his best short game advice for amateur golfers. -- This week's episode of Fully Equipped is brought to you by our official sponsor Golf Pride. Go to golfpride.com and use promo code "fullyequipped" to get free shipping on your next order! Available for all US orders, with no minimum purchase required.

Welcome to The Restaurant Coach Podcast, it is the cure for the common restaurant! This is the place where we find solutions to the everyday problems restaurants face. We're all about turning your restaurant into a success story! Today, I'm super excited to chat with Chef Romeo Regalli. He's part of the dynamic duo (along … Continue reading Episode 122 – Cracking the Culture Code with Chef Romeo Regalli →

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

Chef And Author Philip Tessier Joins Us From The  Napa Valley…Where Currently He's Executive Chef And Partner Of Michelin-Starred Restaurant Press.Chef Tessier Is Known In The Culinary World For Leading The First American Team To Win The Silver Medal At The International Cooking Competition, Bocuse D'or And Two Years Later He Coached Team USA To Their First Gold Medal.  We Discuss:✅His Journey To The Present Moment…✅Plus We Touch On The Evolution Of Press Restaurant. We Step Inside The Mind Of The Master And Hear About His Path From Conception To Completion…✅Plus….We Talk About What Is Next For Chef Tessier…https://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUghttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.instagram.com/haveyoueatenyetpodcast/?hl=en

Matt Adlard is a self-taught baker and pastry chef from Norwich, England. Through his Bake It Better online baking school as well as his Instagram and TikTok videos, Matt shares the basics of baking, how to transition to advanced skills, and how to become a pro-level baker.In today's episode, I talked to Matt about his journey to becoming a pastry chef and how he gained confidence in his baking skills. We chatted about his newly released cookbook, Bake It Better, and the process of creating a recipe book from scratch. Get to know Matt and gain some of your own baking confidence!Connect with Matt:Instagram @mattadlardPurchase Matt's Cookbook: Connect with all the PTE Podcast recipes hereSign up for a free trial: plantoeat.comContact us: podcast@plantoeat.comConnect with us:InstagramFacebookPinterest

If you are like us, we have a LOT of questions about food. Starting with how to store vegetables to whether or not organic is better to the dirty dozen. We asked our guest, Angela Syndes, Integrative Nutrition Health Coach and Chef so many questions! We still have more questions! You can find Angela on instagram at wildcraftedway.

This months interview is all about Cuisine in Columbia!   With Chef Star's recent visit to Columbia, she has more than enough information to share!

Celebrity Chef Jernard Wells and host of Cleo TV's New Soul Kitchen, talks about some of his favorite meals and shares secrets about his southern cooking style. He also reflects on pivotal moments in his career that shaped his success, including cooking for Tyler Perry and curating a supper club at The Historic Hampton House. See omnystudio.com/listener for privacy information.

This week on the show, we are back in the John Wick universe with The Continental! Set in 1970s New York City, The Continental explores the origin of the iconic hotel-for-assassins at the centerpiece of the John Wick universe seen through the eyes of a young Winston Scott. Is this show focusing on the right aspects of this universe? Listen in to hear our thoughts!Links Instagram Our Website

No matter how many times it happens, J.C. Holdway owner and chef Joseph Lenn is thrown for a loop upon arriving at his downtown restaurant to find soil on the sidewalks − the work of an unknown person who ripped out his flowers and vanished into the night. A plant vandal. The perpetrators might change, but the puzzling plant destruction always ends the same way: Someone has to pick up the pieces of ripped-out roots and shredded stems in the morning. Downtown reporter Ryan Wilusz and visual journalist Brianna Paciorka talk about what this mysterious trend could tell us about downtown Knoxville and the ramifications vandalism can have on a city's identity. "The Scruffy Stuff" is presented by knoxnews.com. Want more downtown analysis? Sign up for the free weekly Urban Knoxville newsletter by clicking here, and join the downtown discussion by becoming part of the Urban Knoxville group on Facebook.

Zero Grav goes in on spoiled people, car accidents, ghetto chefs, Big Bang Zhang, missing money, taking accountability, acknowledging feelings, different treatment, boundaries, Dodgers playoff hopes, and so much more. --- Support this podcast: https://podcasters.spotify.com/pod/show/zero-grav/support

Segment 1: Andy Challenger, Senior Vice President, Challenger, Gray & Christmas, to talk about a new report they released that shows holiday hiring cooling this year. Segment 2: Russ Morton, Chief Product Officer, Constant Contact, tells John about a new study that shows how AI can positively impact your small business. Segment 3: William “Beau” […]

Greetings Happy Platers!Today we discuss some recent food news and new food bites over at EPCOT:Disney just announced plans at Destination D23 that a new tavern is in the works for Adventureland in Magic Kingdom. NEW FOOD ITEMS in EPCOTConnections CafeSunshine SeasonsSpace 220Final Food Booths opened at EPCOT International Food & Wine FestivalWine & WedgeChar & ChopBubbles & BrineSwirled ShowcaseNow Taking Reservations for the Chef's Table on our private Facebook Page called "The Happy Platers* make sure you head over to the new Facebook group and join us at the table where we can discuss in-depth our Disney Dining tales.  We are very excited to have the opportunity to interact more with our Happy Platers and hear your thoughts on all things Disney Food.  Click here to join: HAPPY PLATERSPlease visit our webpage: www.happiestplate.comInstagram: @happiestplateonearthFacebook: www.facebook.com/groups/happyplatersTwitter: @HappyPlateEarthEmail: dining@happiestplate.com

In the latest episode of "Chef AF", we welcomed Chef Daniel Garwood, a culinary force to be reckoned with. Currently, the Sous Chef at Atomix in New York City – the restaurant that recently made waves by ranking No. 8 in the 2023 World's 50 Best Restaurants list – Garwood is more than just a chef; he's a global storyteller.From Tasmania to the World StageBorn in Launceston, Tasmania, Chef Garwood started his culinary journey in local Tasmanian restaurants, where his passion for foraging, grilling, and using all-natural ingredients blossomed. His global expeditions led him to hone his skills in world-renowned kitchens from Sweden to South Korea, and all the way to the heart of New York City.It is at Atomix that Chef Garwood combines his rich tapestry of international experiences with the unique essence of New York – a city known for its diverse culinary landscape. While the foundation is Korean-inspired, the execution is globally nuanced, resulting in a menu that is distinctly "Korean but not."As we chatted about Atomix, it became clear that New York City is more than just a workplace for Daniel. The city's melange of cultures has shaped his approach at Atomix. However, Daniel humbly credits the restaurant's unique identity mostly to Chef Junghyun 'JP' Park, considering himself in a supportive role.Mentorship and The Power of NetworkingWe delved deep into the pivotal role mentorship plays in shaping culinary careers. Daniel's recent U.S. Regional Winner title at The S.Pellegrino Young Chef Academy Competition is a testament to this. His relationship with mentor Chef Nina Compton, from Compère Lapin in New Orleans, has been transformative. With her guidance, Chef Garwood has navigated the challenges of the competition, simultaneously staying authentic to his culinary ethos.But mentorship wasn't the only gain from the SPYCA competition. Daniel's victory opened doors to elite culinary platforms such as the James Beard Foundation, introducing him to chefs and initiatives championing community welfare and employee well-being.Signature Dishes and Culinary IdentityDaniel's Aged Duck and Persimmon in Tak Cheongju with Banchan Through The Eyes of a Traveler dish stands out not just for its flavor but the narrative it tells. Each element, from the choice of wood for grilling to the unique preparation techniques, traces back to a place or moment in Chef Garwood's life.For instance, during his stint at Firedoor in Sydney, Chef Garwood was introduced to grilling with various woods, each infusing the dish with a distinctive flavor profile. In the competition, his signature dish embodies this ethos, incorporating techniques inspired by countries he's graced with his culinary touch.Mental Health in the Culinary LimelightThe conversation took a poignant turn when they touched upon mental health – an issue close to Chef Garwood's heart. In collaboration with his wife, Sooky An, Daniel released "Oralis: A Conversation on Food and Mental Health," bringing awareness to the mental challenges faced by culinary professionals. By hosting dinner events, creating dialogue, and promoting practices like journaling and fitness, Chef Garwood is championing a change in the industry's perspective towards mental well-being.Aspirations and What Lies AheadNew York City may be home for now, but Chef Garwood has plans. He dreams of opening a large-scale bar restaurant, focusing on grilling with varied woods – an experience he feels NYC is missing.For those eager to experience Chef Garwood's culinary magic, you can find him at Atomix. However, snagging a reservation, especially at the 14-seat chef's counter, is no small feat given the high demand.The conversation with Chef Daniel left us inspired and waiting with bated breath for the Grand Finale of the S.Pellegrino Young Chef Academy Competition in October. Chef Daniel Garwood, with his signature dish and global experiences, is undoubtedly one to watch.

Hero is a pleasure dom who lives to serve, both at mealtime and bedtime! Can Jujubee help Hero find a woman who appreciates all the mouthwatering love he has to give?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Der ehemalige Olympia-Zehnkämpfer und Stabhochspringer ist seit 100 Tagen der neue Präsident des Schweizerischen Arbeitgeberverbandes. Im «Tagesgespräch» vor Publikum im Radiostudio Bern spricht Severin Moser erstmals über sein neues Amt. Mehr als 100 Jahre lang standen Industrielle und Unternehmer an der Spitze des Schweizerischen Arbeitsgeberverbandes. Nun steht ihm seit 100 Tagen mit Severin Moser erstmals ein Manager aus der Versicherungsbranche vor. Der Ökonom war Chef der Allianz Versicherungen Schweiz und hat eine Karriere als Sportler hinter sich: Als Zehnkämpfer hat er 1988 an den Olympischen Spielen in Seoul teilgenommen. Auf den neuen Präsidenten warten einige Herausforderungen: Der Fachkräftemangel oder das angespannte Verhältnis zu den Sozialpartnern etwa in der Europapolitik. Im «Tagesgespräch Plus» gibt Severin Moser sein erstes Interview seit seinem Amtsantritt – live, vor Publikum im grossen Saal des Radiostudio Bern.

A former chef who has cooked around 170-thousand meals for cyclone-affected families and volunteers in Hawke's Bay will soon hang up her apron for a well deserved break. Neela Neela has been feeding the masses six days a week since Cyclone Gabrielle hit. And now the community is supporting her to return home to Thailand for holiday. Lauren Crimp visited Neela Neela in the kitchen.

Chef Andrew Gruel is not only an incredible chef but a rising social justice advocate.   As Janice was shining a light on former New York Governor Andrew Cuomo for his complacency during the pandemic, TV Personality and Chef Andrew Gruel was doing the same in California with Governor Gavin Newsom. Since then, Chef Gruel has not shied away from calling out injustices that many of us are thinking and feeling on social media, making him a true force to be reckoned with.   Chef Gruel joins Janice to speak on his advocacy, cooking career, and love for his family. Tell Janice who made your Dean's List! Follow Janice on Twitter: @janicedean Learn more about your ad choices. Visit megaphone.fm/adchoices

durée : 00:24:59 - Les Grands entretiens - par : Judith Chaine - Quel chef français né à Paris en 1940 a été l'assistant de Bernstein et Karajan, a remporté le concours international de direction Mitropoulos, a dirigé pendant 10 ans l'Orchestre symphonique de Miami, a fait de 2 orchestres de région de grandes phalanges internationales ? Alain Lombard !

The Potnas kick off the show with a welcome and introduction of renowned Houston Chef, Meallionaire Trah (1:58)! The boys then get into a brief "Fit Check" (4:44) followed by a hysterical "Ice Breaker" about cooking, favorite foods and high school sports (11:35). In "News", the fellas discuss Drake's move to Houston, Tory Lanez' new mugshot, Dwayne Wade telling his wife about having a baby with another woman, and celebrity divorces/separations involving Teyana Taylor and Iman Shumpert, Jeezy and Jeannie Mai and Ariana Grande and Dalton Gomez (33:36). The Potnas then transition into stimulating dialogue unpacking key factors that lead to divorce and sustaining a marriage (47:36). In the "Highlight Topic", Meallionaire Trah discloses his culinary tactics, pet peeves, secrets and upcoming endeavors (1:07:57). To close the show, The Potnas' First Lady, SheIsSamBam, returns to test the boys' knowledge with her "Trivia" segment (1:31:48). You don't want to miss a second of this flavorful episode of your favorite podcast!Website | Youtube | #POTNASPodcast #POTNAS

The Sennheiser 416 has become an industry-standard tool. Being a  “shotgun” mic (or in tech terms a super-cardioid) the microphone is extremely sensitive in a very narrow field. For this reason, it is often used on film sets where the mic needs to be a little farther away from the actor's mouth (so it's not in the frame), and the production team wants to capture the actor's voice without capturing background noise in the room. These qualities also make it extremely versatile for use in home voiceover studios!  But who first decided a Shotgun would be great for Voice Over, and why is it now an industry standard?  A big shout out to our sponsors, Austrian Audio and Tri Booth. Both these companies are providers of QUALITY Audio Gear (we wouldn't partner with them unless they were), so please, if you're in the market for some new kit, do us a solid and check out their products, and be sure to tell em "Robbo, George, Robert, and AP sent you"... As a part of their generous support of our show, Tri Booth is offering $200 off a brand-new booth when you use the code TRIPAP200. So get onto their website now and secure your new booth... https://tribooth.com/ And if you're in the market for a new Mic or killer pair of headphones, check out Austrian Audio. They've got a great range of top-shelf gear.. https://austrian.audio/ We have launched a Patreon page in the hopes of being able to pay someone to help us get the show to more people and in turn help them with the same info we're sharing with you. If you aren't familiar with Patreon, it's an easy way for those interested in our show to get exclusive content and updates before anyone else, along with a whole bunch of other "perks" just by contributing as little as $1 per month. Find out more here..   https://www.patreon.com/proaudiosuite   George has created a page strictly for Pro Audio Suite listeners, so check it out for the latest discounts and offers for TPAS listeners. https://georgethe.tech/tpas If you haven't filled out our survey on what you'd like to hear on the show, you can do it here: https://www.surveymonkey.com/r/ZWT5BTD Join our Facebook page here: https://www.facebook.com/proaudiopodcast And the FB Group here: https://www.facebook.com/groups/357898255543203 For everything else (including joining our mailing list for exclusive previews and other goodies), check out our website https://www.theproaudiosuite.com/ “When the going gets weird, the weird turn professional.” Hunter S Thompson Summary In this episode of the Pro Audio Suite, hosts George Wittam, Robert Marshall, Darren Robbo Robertson, and Andrew Peters take a deep dive into all things related to professional audio equipment. The discussion covers the technicalities of the legendary 41 six microphone, its proximity effect, and how its placement profoundly influences the output. Renowned rock and roll voiceover artist Steve Britton's microphone technique is highlighted, including how he utilizes the aggressive nature of the mic to enhance his voice. The hosts also discuss other microphones such as the eight one eight, the SM Seven, and the 4116, comparing their various characteristics and potential uses. Additionally, they touch upon potential changes in the industry due to the advent of AI voices. The podcast concludes with advice for individuals dealing with their own audio issues, encouraging listeners to explore and make the most out of their equipment like iPhone mic, acknowledging how surprisingly good it can sound when used correctly. Check out theproaudiosuite.com for more information and use the code Trip a P 200 for $200 off your tribooth. #ProAudioSuite #VoiceoverTechTips #TriboothDiscounts   Timestamps [00:00:00] Intro: Welcome to Pro Audio Suite [00:00:30] Exploring the Proximity Effect of 41 Six [00:03:33] Voiceover Pioneer: Ernie Anderson's 41 Six Influence [00:07:44] Microphone Showdown: 416 Vs. SM Seven [00:12:16] Unraveling the Versatility of Eight One Eight [00:17:56] Mic Recommendation: Small Diaphragm Shep [00:23:19] Debunking the Myth: Foam on 41 Six [00:25:32] The History of Headset Mics [00:30:25] AI Voice Realm: A Threat or a Boon?   Transcript Speaker A: Y'all ready be history. Speaker B: Get started. Speaker C: Welcome. Speaker B: Hi. Hi. Hello, everyone, to the Pro Audio Suite. Speaker C: These guys are professional and motivated with tech. To the Vo stars George Wittam, founder of Source Elements Robert Marshall, international audio engineer Darren Robbo Robertson and global voice Andrew Peters. Thanks to Triboo, Austrian audio making passion heard. Source elements. George the tech. Wittam and robbo and AP. International demo. To find out more about us, check thepro audiosuite.com line up learner. Speaker B: Here we go. Speaker C: And don't forget the code. Trip a P 200 that will give you $200 off your tribooth. Now, I've been playing around with the proximity effect of the 41 six, the legendary 41 six, and I've never really set it up to shoot straight down the barrel. Speaker B: So what's your default placement? Speaker C: Usually slightly off to the side. Speaker B: Okay. So still relatively level, but just coming pointing at you a little bit off to the side. Speaker C: Yeah. And pointing down. So pointing down but slightly side. Speaker B: Got it. Speaker C: This way is still pointing down, targeting the mouth, but going full it straight at it. And I did one read like that, then I followed it up with one slightly to the side, and then I followed that up with an eight. One eight. But I know we've talked about the proximity effects of the 41 six, but I actually couldn't believe the difference. It shocked me that it was so bright and it's how I remember the 41 six sounding. Speaker B: So what you're saying is like, you've kind of detuned the mic, you've detuned it to calm down. What makes the mic so aggressive? By using that placement and then when. Speaker C: I put it back holy crap. Speaker B: Oh, yeah, that's what that mic? Speaker A: Well, it's interesting because there's a guy who AP and I know and have both worked with a guy called Steve Britton, who's sort of the big know, rock and roll voiceover guy, and he actually uses it to his advantage because he's not so hyped. His natural voice is not so sort of steeped in those sort of high mids and highs. So he actually gets right up on it. The best way I can describe it is he pretty much swallows the thing when he does a voiceover and uses it to his advantage because it sort of obviously accentuates that part of his voice that isn't really there naturally. The only deficit is that from an engineer's point of view, that as soon as you touch anything in the highs, it just blows up. You've got to be so careful around up there with him when you're sort of mixing him. Speaker C: Well, the strange thing about his voice is you think you're going to have to play with all the lows because it's such a big, deep voice, but as soon as you touch anything, the highs just go mental. Speaker A: Well, yeah, and that's the way you've got to work with Steve's voice, is rather than sort of additive EQ, it's subtractive you've really just got to sort of balance it by taking away some of that deeper stuff that's there in bucket loads. And just leave the top alone, otherwise it will just destroy itself. I've seen people with three DS's on a track trying to get rid of it once they've started sort of trying to get that typical radio cut through, which is the biggest mistake. And as soon as you say start again, but don't touch the highs, just cut some lows, they go, yeah. : Okay. Speaker C: So my question is with the 41 Six, it was the guy who was the voice of The Love Boat. Was he the first guy to use the 41 Six for Ernie Anderson? Speaker B: I don't know if he was the first, but he was certainly the most well known for it. : I thought Don LaFontaine made it really popular. Speaker B: Well, Ernie is the one who's caught on camera using that mic on video and other things, where he's in the studio at ABC and he's literally doing know. : And I got to imagine someone just did it because, like, here's a mic. It's the one that the freaking news guy uses. But here you go. Say the word. Speaker C: The story I heard was not like I think he was a bit paranoid and he didn't like being in the booth because he thought people were talking about him. Speaker B: Right. Speaker C: And so he wanted to sit out in the control area. Speaker B: That's right. Speaker C: And he couldn't use a normal large diaphragm, couldn't use a U eight seven. Speaker B: Out there, every damn thing. Speaker C: So one of the guys on the floor came up with the idea of using the 41 Six. That's what I heard. : Why don't you use this razor blade to record your voice? Speaker B: Yeah, it's probably a 415 or whatever they had at the time. : Yeah, probably a T powered 415 at the time. Yeah, I got a couple of those. Those sound a little bit different than the four. Speaker B: Little bit less distorted. Speaker C: Yeah, exactly. Speaker B: That sound, for whatever reason, better, for worse, it's become the character of what a voiceover sound sounds like. Like when you listen to a voice recorded with a close up mic, I think we've gotten incredibly tuned what that sound is. It's become what was the word you used? Robo? Standard, but something else. Speaker A: Yeah, I did, didn't I? I used a big word printed benchmarked. It's a benchmark. Speaker B: Benchmark, yeah. Kind of a benchmark, yes. So I've been hearing that mic with my clients and promo people for so long. So when I hear another mic, right, upside of it, if it's an accurate mic with very little color, such as the OC 8118, it sounds well, it sounds like this here. Here's a 41 six of Andrew and then the eight one eight. So this is what a non accurate mic and then an accurate mic sounds like side by side. And then you did it in two different placements, right? Speaker C: Yeah. I did that was because of our discussion a couple of weeks back, where we were talking about placement with the 41 Six, which I'd never I thought, yeah, well, whatever. : Andrew, where do you like the 416? Speaker C: You'd be surprised where'd you like that. He's got a dark brown voice. No, he hasn't. Speaker A: Well, if they say that your voice is chocolatey, you can tell them why. Speaker C: Yes. Getting a bit messy now, is it? Speaker A: Yes, indeed. Speaker C: I always had the 40 116, sort of like facing down, but to the slightly to the side. So I'm sort of almost not quite side addressing, but you know what I mean? That's how I had it and I got used to that sound. And then after our discussion, I thought, I wonder if the proximity, I wonder what it really is like. So I moved the mic and went basically pointing straight at me, but slightly downwards towards my mouth, and I couldn't believe the difference. It was just like two different mic. It was two different mics and it was the old get a toothpick and stick it in your eardrum kind of sound that you get with the 41 Six. : Yeah, which is the other reason why I think engineers like it, because you get a voice recorded on that and it's just going to cut through everything and you don't have to do a lot more to it. It just sort of has this pre processing that works for a lot of that in your face advertising. Speaker B: The Hamburger Helper of microphones. : Yeah, it's just like in your face advertising. Right there, done. Speaker B: Here's what it sounded like. Here's the samples. I got them right here. Speaker C: The MercedesBenz GLE SUV is the complete package. The MercedesBenz GLE SUV is the complete package. The MercedesBenz GLE SUV is the complete package. So that's first one was straight down the barrel, second one to the side, and the third one was the eight one eight. : And you can hear it, it just gets less and less edgy, less and less. It does. Speaker A: The interesting thing about the 4116, and I guess its impact on the industry, is it's been copied a few times, probably, or tried to be copied. But I'm on an NTG five right now and it's probably the closest, I reckon, that I've heard. : I don't know. The NTG five has got more bass. I'm on an NTG five, too. I think the NTG five is a warmer mic. Yes, it does have that shotgunny in your face thing, but it's a little bit actually bigger sounding, but it's not necessarily more cuddy. I think this the eight one eight. You could take it and EQ it to do what the 416 does. Speaker B: Oh, yeah. : Pick up more room. But the 416 is just sort of like there it is, it's going to. Speaker A: Put done for you. : It's a cut. Speaker A: Yeah. Speaker B: I'm so used to the way that bright cut condenser mic sounds that I add EQ to my own mic because I want it to sound more like that bright, condenser mic sound. Right. Now I'm talking into the Earthworks Ethos, which is a very flat mic. And if I cut my what is it, ten khz? Six DB shelf, basically. It's not a shelf, but it looks like one. Then it sounds like this. Right, and it still sounds good. It just doesn't have that top end, that bright sizzle. : I think the extreme difference would be go from a 416 to an SM Seven. Speaker B: Yeah, well, the SM Seven has like this kind of this mid range thing that I've never been a big fan of the way that sounds. Speaker A: For voiceover. Speaker B: Yeah, for voiceover. : Do you like the PL 20? The Re 20 better than the SM seven. Speaker B: Yeah. Personally, radio voice, the PL 20 is the Re 20 without that big basket on it, the front, right. : No, I cannot tell you the difference between them, actually. I believe they are the exact same, just years difference. Speaker B: Oh, got you. : For this year to this year. They made the Re 20 and then they I think the PL 20 was before the Re 20 got you. Yeah. No, I think that as powerful and big of a mic. And no matter how much Rush Limbo wanted to gold plate his, I think the SM Seven beat the PL 20 in overall installations since the Pandemic, at least. It's like, holy cow. Did they get the SM Seven out there on podcast? Speaker C: Yeah, absolutely. Speaker B: I don't know who they have to thank for it, but Joe Rogan is probably high up on the list because he's been YouTubing his podcast for quite a few years now. : I mean, there's an ad campaign that I've never seen an ad for an SM Seven. That's marketing. Speaker B: Yeah, that's right. : Yeah, you need it. And I didn't even tell you. Speaker B: I mean, I just installed a podcast studio and the mic was not chosen because that's the best mic. It was chosen because that mic was seen on another podcast. Yes, exactly. Because the owner is and the 416. : Has got that, too. And so it's like, yeah, the SM Seven, you can abuse it. And it's going to be pretty consistent and whatever dark and warm. And it has that thing for radio where it's not going to pick up. It's just going to seem to pick up the voice and not the other stuff. Right. Like the 416 has got the cut. Speaker C: Yeah, the SM seven. SM Seven b basically eat the things anyway, and they're built like a tank, which is perfect. : Yeah. You can abuse the whole mic and you won't hear. I mean, I don't know how Howard Stern gets away with abusing his Neumann condenser the way he does and you never hear it. Speaker C: Can you explain that one's? Speaker B: Still a mystery. : It's like it should just be like. Speaker B: This kind of shit all over the. Speaker A: Place because it's not connected, I'm sure of it. Speaker C: I don't think it's connected. It's a fucking prop, isn't it? : It's a prop, yeah. Speaker B: Now this sounds more like an SM seven B, doesn't it? This is that it does a little. : Darker fatter, a little bit less top. Speaker B: End, a little bit more mid bump around one k, couple of DB. Now it's like an SM seven. I could go to the low frequency and boost up the bottom end. Now, they would sound even maybe a little bit more. : So in the spirit of don't send us a processed voice. Stop using 416s because they sound too processed already. Speaker B: Yeah, stop using them altogether. Speaker C: But it's kind of weird, isn't it? We're like, we get a large diaphragm mic or something and then we try and EQ it up to sound like a four one six. Just use the 41 six and be done with it. Speaker B: Really? I've caught myself doing that where somebody's like, okay, here's a sample of my 41 six, here's a sample of my TLM 103, can you make me a stack for each of these two mics? And over the time I'm just like, okay, I'm not going to touch the EQ at all on the 41 six. : Yeah. And then you're going to make their tail on 103 sound like a 41 six. Speaker B: What, did you resist the urge? I used to, I used to, but I resist the urge and now what I'm doing is I'm mostly just going to do corrective EQ. Speaker A: Yeah. Speaker B: When there's like a harshness, a nasal, some resonance in the booth, then that's it. : I think with the TLM you could give it a little bit more of a glassy sound and not so much of an upper mid, but a way airy high frequency kind of airy boost and make it nice and it'll still have some sort of I wouldn't call it cut, but presence, literally. But it'll be different than the 416, which has that frequency that every speaker has. It's like four k, eight k all packed in there. It's like your worst speaker on earth plays back those frequencies, for sure. Speaker A: Yeah, no doubt, yeah. Well, and the eight one eight, well, it's the polar opposite, isn't it? : I think eight one eight is like the TLM. You could just give it like a glassy airy sound, you're not cornered into the sound of the four six. I think the eight one eight could be more of a chameleon than the 416. The 416 does its thing and that is it. Speaker C: Yeah. It's a one trick pony, that's for sure. Speaker B: It's a one trick pony, but the way you manipulate it is by placement. Speaker C: Yeah, well, that became obvious. Yeah, absolutely. It did sound like two different microphones just by moving it. Speaker B: I mean, the first time I saw. : A 42 different voice actors sometimes, yeah. Speaker B: The first time I saw a 40 116 in an audiobook production facility, I. Speaker A: Was like, yeah, that seems like for. : A long term thing, it's like that's a harsh mic to be listening to 8 hours of the same person. You'd want nice pillowy mic? Speaker B: Yeah. So I don't know what post they were doing on the audio. I'm sure they were doing some EQ. : It's like listening to classical music on NS Ten s? Yes. Speaker A: I was going to say you'd be pulling the earbuds out halfway through mowing the lawn. You'd be going, Jesus, my ears are bleeding. Speaker B: Yeah, absolutely. : Well, maybe it's good for the lawnmower. You're mowing the lawn. It's like I can hear 4K. Speaker A: I've got Ebays in to stop going deaf, but I'm going deaf anyway. : Yeah. Speaker B: Here's a little test. Tell me what this is. Speaker C: The MercedesBenz GLE SUV is the complete package. : That is either the 416 straight on, I think, or maybe to the side. Speaker B: All that was was the eight one eight with a shelf high shelf on it. It was an eight DB shelf starting at seven. : Wow, that's a shitload. That's a lot of DB. Speaker B: It's so funny. I opened up the Au filter plugin, which is like a really simple four band EQ. And the setting I had last loaded, wasn't that's what it was? It was just like an ATP shelf at seven k. Wow. I was like, all right, let's see what that sounds like. That's what that sounds like. : Sounds like so the 416 is boost at. Boost at. Speaker B: But if you ran that EQ on the 416, well, you would get this. Speaker C: The MercedesBenz GLE make it stop. : D 416. Speaker A: Try selling a MercedesBenz with that sound. Yeah, exactly. Oh, my goodness. Speaker B: Off brand, for sure. Yeah, but it's weird, there's a lot of commercial work getting booked, especially female voice stuff. That is really bright. : Yeah, it is. I used to say a lot of the times, depending on the 414, some females didn't work as well with a 414 because their voices were already kind of airy and then you get that really top end mic on it. Yeah. And it's like they overcompensate and sometimes like a U 87 worked better because just sort of try to pick up some of those lower mids. Speaker B: I used to recommend the Rode NTG three all the time for women because it was a very dark, flat and warm mic and so it worked really to their advantage a lot of times, in fact. Speaker C: That's funny you say that, because that's the mic I got for Somerset for Interg three, because it just did not sharp and nasty. Speaker B: So, yeah, it's funny, when you have a good mic that gets all the information with no distortion, you can really EQ it. And when you have a mic that is pre filtered, pre EQed and arguably has some degree of distortion, it's much. : Harder to correct it like anything with audio, it's easy to work with a blank slate compared to trying to uncompress. Speaker B: Oh, boy. : It's impossible or unds. Speaker B: Right? : Or UN crazy 416 EQ something. Because no matter what you do, the fix that you apply will create other harms, and you'll just end up with Swiss cheese in the end. So these broader, flatter, big diaphragm mics or what's interesting is, I think, to get a really accurate voice, I've not seen anybody try to record voice with, say, like a Km 184. And sometimes you see a lot of the opera singers what's an opera singer set up, like, a nice small diaphragm away from the singer? Speaker B: Yeah. Distant placement. : Distant, right. And then you get that just like that is what it is. There's no proximity. And I'll bet you for some people's voice, maybe something like a really pure small diaphragm condenser would be pretty interesting. That's why I was curious about those rode TF. Mics. Speaker B: Yeah, TFI. : Those look pretty high end small diaphragm condenser. And I bet you those would probably. Speaker B: Wait, didn't one of you guys get the small diaphragm Austrian audio? Speaker C: Yeah, robert's got them. : I got the OC eight. I got the OC eight. And those are good. I was going to say, I don't think they're sheps killers. They're closer to 184s. They're not sheps, but they're much closer to like honestly, they're much closer to, like, 450 ones. They're a little bit less full and very good for symbols, but not necessarily the whole I think a really good small diaphragm mic like a shep would be amazing on the right person's voice. But you'd have to have the right booth, right? There's no way, you know, you can. Speaker B: Get a chef's headset microphone. I actually demoed it once. $2,400 headset mic. It was an ultrasound headphone. $600 headphone with a chef. : And the microphone is like a pencil. It's like a pencil, yeah, it was pretty big, actually. Speaker B: It had a big windscreen. It was for sports casting. It had a big gooseneck on it. And it was like this ridiculous contraption that I was able to get a demo of one time, and I used it. It's on YouTube somewhere. $2,400 headset. Headset mic. : Chefs and BNKS. Man, not cheap mic. Speaker B: No compromises. : Yeah, they are good, though, definitely. I mean, Neumann's, too, but those are like, chefs. Doesn't even try to make a 103. They're like, you're going to make $1,000 microphone. Ha. We'll make a $7,000 microphone. Our cheapest mic is $2,000. Speaker C: I would love to, at some point, find out how the 41 six did become so prevalent. : Honestly, I always hurdles, don LaFontaine. I remember I was shocked when I found out, like, really? 416? Speaker B: Just for the record, it was not the mic that was in this booth when I met him. Like, I never saw him using that booth. : The 416 was not the mic that Don LaFontaine used, not when I met him. Speaker B: I mean, I worked with him in 2005, but he'd already been recording for 20 years by that point. : Andrew, when did the 416 become all the rage, because when I started in 1998, it was like, u, people are using shotguns, but I'm just an early engineer who's like, shotguns are colored. You only use them because you have to because you have mitigating circumstances. Why would you ever use a shotgun in a perfectly clean booth? And I start working on higher end commercials, and you start finding these voice talent who are using it. And actually, come to think of it, cutters. We had VIP 50s until, like, the early 2000s VIP, and then we got these Mylabs. Okay, very interesting mic. Rectangular diaphragm. So the skinny side of the rectangle is supposed to give you the best of a small diaphragm mic, and the long side of the rectangle is supposed to give you the best of a large diaphragm mic. Speaker B: Far out. : But they were good. We even had some voicemail go like, what's that mic? Like, I need your setup. And one guy bought one. But by the early 2000s, we put 416s in all the booths, and eventually that was just the mic. Like, the VIP 50s got pushed to the side, and everyone who walked in just got recorded on a 416 by default. And that's by 2005. I feel like we were just all 416. So Andrew, I don't know. When do you feel like the 416 took over? Speaker C: Because I was in radio until 97, so I didn't really see any commercial studios because everything was done in the radio station. So there was from memory, I don't remember seeing any shotguns in any radio stations. It was usually SM seven. : You still don't true. You still don't see shotguns in radio stations. Speaker C: Well, you do here now. You do see them in the production areas. Speaker B: Really? Speaker C: Absolutely. They're all 41 sixes in the production areas of radio stations. So the first time I saw a 41 Six would have been probably late ninety s ninety seven. Ninety eight, I guess. : So that's when it started taking over, in, like, late 90s, early 2000s. Speaker C: Yeah. And then they became everywhere. And a funny story, actually, because I had to do a job when I was in La. So I had to find a studio. So I went to La Sound. Speaker B: And. Speaker C: Of course, they had the 41 Six there. But I was talking to I won't mention the person's name because he's pretty high profile and might get the shits with me, but I was talking about the 40 116 with this person and about the foamy, and he said, no one in this country would ever have the foamy on their 41 six. It just doesn't happen here. I don't know why you guys do that. That's ridiculous. That's crazy. Never seen it before. : Well, usually you just put the normal you put the normal steadman screen windscreen in front of it. Speaker C: Yeah, I sent him a photograph. There's me in the booth, La Sound with the foamy on the 41 six. So they definitely had the foamy on. Speaker A: Well, there you go. I always use the foamy. I used to, because there's plenty of people who didn't know how to use the mic, used to get up all over it and just make it. : Here's a funny one. Even Harlan Hogan's vo one A was based on an older MSL. Model. Was it based on or was it just an older MXL model? Speaker B: No one will really know except him. But they say it's, I think, a 1006 or something. : It's a 1006. Speaker B: And I have two of those and they sound amazing. : I got several. Speaker B: A really fucking good cheap mic. It's a really good cheap mic. : It was the first $100 large diaphragm mic I bought for me, too. And then I won't say who in Australia modify one. Speaker C: Yes, I know who that is. Yeah, we'll leave that bit out. Speaker B: So the chef's headset is the HSC four VXP. It's the model number, if you want to look it up, and very unique mic. And the capsule on it is what probably you're more interested in. And they make different versions, so they have a strong proximity compensation model so you can get it, like, designed to actually compensate for proximity effect. Which is interesting because, again, Sports, they want the boom right up in front of their mouth to reject background. : Let's start let's start putting, like, parabolic mics in the booth. Speaker B: I know you talked about that. That would be crazy. Well, the capsule, which is funny, I'm looking at an ad for the mic and they don't mention the capsule, but I think I did in my video. I have a video on YouTube from years ago. If you just search for Widows World episode 90 Headset Mic Roundup, you'll find this video. And I actually try out a bunch. : Of the Kip Winger headset mic roundup. Speaker B: I mean, I was trying from really cheap crappy stuff all the way up to the ships and everything. : The stuff that you start out with the mics that only pick up S's. Speaker B: Right, or have no low end response period, they just roll off below 200 something. : If you des them, they go silent. Speaker B: Yeah, exactly. Well, there's just been a tradition of bad sounding headset mics for so many years. : Sure has. I mean, do you remember that audio technica that I was playing around with? Is it the really cheap one headset mic? I think it might have been a dynamic and it didn't even have the headset. It's just a head warning mic. But it didn't even have headsets. Speaker B: I use those in many aerobics or fitness studios where budget was an issue because they could be destroyed and it wasn't a huge loss. But, yeah, those are classics. But audio Tending, it just came up with a headset mic. That where they graphed basically an at 2020 capsule onto a headset boom. And it's like a $200 headphone with a 2020 capsule. And it's pretty freaking bad. I mean, it's pretty good. Again, comparing it to what else is out there, it's pretty good, but it's. : Still well, that's the reality. Honestly, if someone gave me a voiceover recorder on a cell phone, I'd get it on the yeah, you find a way and I'd find a way, and I'd freaking bass synthesize some stuff and make it sound as good as it can go. And unfortunately, with a lot of clients, they're like, okay, sounds good. I understand the words. Sounds like a commercial to me. But we know there's a huge difference between all that stuff. I don't know. I still don't like it. But I've had a couple of voices. Now I've run into the tiny, basically rode video microphone, USB video mic. Speaker B: Go two. : Yeah, it's like your pinky. Speaker B: That's probably because I've recommended it to a bunch of people. : You can blame me for that one. Yeah, it's like it's okay. Speaker B: It's $100 mic. : Yeah. The flaws are exposed much quicker and the escape routes are smaller. Speaker B: It's probably marginally better than the phone mic in the iPhone. Just it's a shotgun, so it's a little bit more directional. Yeah. At the end of the day, I'm blown away with, when you use the iPhone mic correctly, how good it actually can sound. It's crazy. : Yeah. And especially if they start putting, like, arrays of microphones in there and doing. Speaker B: Beam forming, they're doing I don't know which vert well, they're already doing that. I mean, you don't realize it, but they are doing that. They use three capsules and it's a beam. : Oh, the microphone and the iPhone is a beam. Speaker B: They have been for quite a while. I even had an LG phone. It was like a V 40 or something. It was probably six years ago. And I could steer the microphone pickup pattern front to back, depending on who using the little slider on the screen. And I could say, make it pick up the guy in front of me and then make it pick me up, and I could go back and forth. So that's been around in cell phones for a while. But anyway, I had a lot of fun doing interviews with the new rode wireless kit with the wireless me, because the rode capture app on the phone will shoot both cameras. So I'm shooting a video of me and shooting a video of the guest. And they have a mic and I have a mic. So when I'm done, I have two videos and two audio tracks to manipulate and post. And it's amazing how good of a production you can make from that, really? : From your pocket. Speaker B: It's crazy. Yeah. I posted a couple interviews. Speaker C: Was that the one with the woman from Heil? Yeah, I saw that. : This is why we're all out of business. Speaker C: I thought you'd actually done some naughty shots, but I didn't realize you were actually live with your bits to camera as well. : What's going. On with the AI voice realm? Has that calmed down or are people still freaking out on AI taking over? Speaker C: I haven't seen much like it's less. : A little bit less discussed recently? Speaker C: I haven't seen much at all. Speaker A: What microphone do you use on an AI voice? : How many drummers does it take to change the light bulb? I'll tell you the same number of voiceovers it takes to read a book. Speaker A: None. : Because you just get an AI to do it. Speaker B: Well, that was fun. Is it over? Speaker C: The Pro audio suite with thanks to Tribut and Austrian audio recorded using Source Connect, edited by Andrew Peters and mixed by Robbo Got your own audio issues? Just askrobo.com. Tech support from George thetech Wittam. Don't forget to subscribe to the show and join in the conversation on our Facebook group. To leave a comment, suggest a topic or just say good day. Drop us a note at our website proaudiosuite.com.