Podcasts about chefs

Subscribe to Throwing Fits on Substack. You already know what time it is: The most wonderful of the year. This week, the Fab 5 (sadly minus Chef who is holed up with the flu, but we do FaceTime him in) are reconvening to debate, discuss, and crown their personal favorite jawnz, timeline takeovers, brands, collabs, trends, movies, TV shows, musical artists, best-dressed celebs, bozos, and GOATs of the year that was. We are truly the gift that keeps on giving.

Qui ne connaît pas son célèbre « Halleluja » ! Composé en 24 jours, le Messie a été créé à Dublin en 1741 et aussitôt consacré comme un chef-d'œuvre. Dans cette vaste fresque, Haendel déploie toutes les nuances de son art consommé de la peinture sonore. 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.

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:hani's bakery + café | Miro Uskokovic | Shilpa Uskokovic | Daniel Alvarez | Jake Cohen BtP episodeBionaturae Sourdough Pasta | Rachael RayDimmi Dimmi Corner Italian | Chef Matt Eckfeld | Cornerstone Restaurant Group Janie's Life Changing Baked Goods | Janie's igLa Boîte × Éclat Chocolate Bars | Christopher Curtain | Lior Lev Sercarz (limited edition)The Chef's Press | IGTacolate | Tyler MalekFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Today's NPC Prompts were: Modern Setting, Human, Chef, Student, Creative, Indecisive, Chaotic Neutral, Fan of Anime - Particularly Food WarsA frantic culinary student, Alfred tries so hard to be his anime hero. It's why he went to culinary school in the first place. He considers himself a visual artist, where the plate is his canvas. But getting him to start on a dish is the hardest part. While his fellow students may get a little tired of his indecisiveness, there is no denying that once a decision has been made, the food that is exceptionalWant to make a suggestion?Submit a form here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://forms.gle/oSMMhMWpvZcLdGPK7⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Reach out at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Resonantmoon.com/npc-matchmaker⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠This project is for the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Dog Days of Advent 2025⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Music is "Air Prelude" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Per l'ultima puntata dell'anno di Start Weekend partiamo per viaggi fisici o immaginari, iniziando da passeggiate fra gli agrumeti in tutta Italia, proseguendo con collezioni di alta gioielleria ispirate alle destinazioni simbolo del Paese e una mappa dei nuovi ristoranti aperti da celebri chef internazionali nelle nostre città. E alcune proposte da non perdere per il Capodanno Learn more about your ad choices. Visit megaphone.fm/adchoices

Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans les jeux vidéo, la nourriture est souvent un détail.Mais dans certains, elle est au coeur du sujet.Et dans quelques univers, elle se transforme en quête, en politique du quotidien, en rituel social.Du feu de camp de Link aux cuisines chaotiques d'Overcooked, cuisiner n'est jamais juste “faire à manger”.C'est donner sens à un monde, régénérer le héros, construire une communauté.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

We chat about holiday food tradions and give some great tips on cooking some classics! 

Have you been to every one of California's 58 counties? Reporter Lisa Morehouse has. For more than ten years, she's travelled around the state, profiling people at the heart of food and agriculture for her series California Foodways. On this week's show, for Lisa's 58th and final story, she takes us to her home county, Santa Clara, to visit a local Chinese restaurant. Over its 55-year history, Chef Chu's has witnessed fast-paced change in Silicon Valley, and has been visited by luminaries in entertainment, politics and business. Both the family behind it, and the community it feeds, can't imagine life without this beloved institution.  And it's crunch time for the crews building floats for Pasadena's annual Tournament of Roses Parade. But out of the dozens of massive, ornate, flower-covered floats, only five are built by volunteers from the communities sponsoring them. One of those communities is the foothill town of Sierra Madre, just north of Pasadena. It's been building floats for 108 years, and 2026's theme is special: it celebrates the first responders that helped protect Sierra Madre from the deadly Eaton Fire. Reporter Steven Cuevas gives us a sneak peek as the group races to meet their New Year's Day deadline.   Learn more about your ad choices. Visit megaphone.fm/adchoices

KCBS Radio's Foodie Chap Liam Mayclem interview with Chef Tyler Florence of Miller & Lux, San Francisco.

For this week's Industry Review, Bobby focuses on the very serious business of Christmas Dinner - not just what ends up on the plate, but the whole experience around it. He is joined by four leaders who bring expertise from every angle:David Whelehan of Whelehan's WinesAdrian Martin, Chef, Author, who is one of the longest serving resident chefs on the Six O'Clock show on Virgin Media 1Aoife Comerford, Pastry Sous Chef at Glover's Alley (One Michelin Star)Etiquette expert, Noel Cunningham

Belonging is not something you arrive at. It is something you build. In this episode of Walk-In Talk Media, Carl Fiadini sits down in studio with Marina Baronas, hospitality leader and author of A New Life, A New Menu: An Almanac of Belonging. Raised across Lithuania, Russia, and Azerbaijan, Marina came to the United States at nineteen without speaking English and built a life through the unseen work of hospitality. Her journey moves through kitchens, dining rooms, leadership, motherhood, burnout, and reinvention, offering an honest look at service as lived experience, not performance. Joining the conversation is Chef Carl Riding, who came up through hotels and kitchens before stepping away from the line to build Crab Island Seafood, a small, independent, chef-driven company producing elevated crab dips. Together, they explore dignity in invisible labor, identity beyond titles, redefining success without leaving hospitality, and why this industry continues to feel like home even after it takes its toll. This episode is for anyone who has carried their roots across borders, worked until they were unseen, or searched for belonging inside the hospitality industry. What to Expect From This Episode Immigration, identity, and finding belonging through hospitality The emotional cost of invisible labor and long-term burnout Front of house and back of house perspectives shaped by hotels and kitchens Redefining success without walking away from the industry Why hospitality continues to feel like home, even after reinvention Brand Partners Crab Island Seafood https://www.crabislandseafooddip.com Metro Foodservice Solutions https://www.metro.com RAK Porcelain USA https://www.rakporcelain.com/usa Pass the Honey https://www.passthehoney.com Trade Show & Event Partners New York Restaurant Show https://www.nyrestaurantshow.com California Restaurant Show https://www.californiarestaurantshow.com Florida Restaurant Show https://www.flrestaurantshow.com Pizza Tomorrow Summit https://www.pizzatomorrow.com U.S. Culinary Open (NAFEM Show) https://www.usculinaryopen.com Cause Partners We Support The Burnt Chef Project https://www.theburntchefproject.com Operation BBQ Relief https://operationbbqrelief.org Hogs for the Cause https://hogsforthecause.org Sustainable Supperclub https://www.sustainablesupperclub.org

Anna and Raven discover what seems to be a Spotify spoof-YOUBER 2025. All of Annas uber stats from the past year stuffed into one folder. Who really wants to see how much money they spent getting food delivered?  Chef Plum Gives all his insider tips and tricks for stepping up your ham game this Holiday season! Plum also reveals his secret for the absolute best and easiest glaze you can make in minutes.    Time magazine announced their 2025 person of the year, and the result is waving a bit of controversy. Anna and Raven discuss times person of the year, their own person of the year, and hear the office squad's person of the year!   It's back! Anna and Raven Santa Tipline! Santa needs to know who's naughty, and who's nice. Call and leave a message 24/7 and you may hear yourself on the air. Call 888-702-9646 to leave a message for the Big Guy!     Karen Thomas- etiquette expert is back for the Christmas season! Today she covers one of the most asked questions of the holiday season... What do I bring as a guest?  La-la-la! It's Dominick The Donkey! This fun and classic (and slightly polarizing) Christmas tune dates all the way back to 1960! Anna and Raven dig deep into the history of this hit and what really happened with those Italian Donkeys.   Every week Anna and Raven invite a middle school student to participate in Middle Schooler News! They report the headline news and Anna and Raven comment on it! This week Jalynn joins the show and Anna and Raven find out what's going on in the world!  It's Mommy's Margarita Friday!  For all you do, and all you put up with this week, you earned yourself a reward!  What did you do for your Mommy Margarita?        Nicole and Ryan would like to do some home improvements but are having a disagreement about how to fund the project. Ryan thinks that Nicole should sell some of the jewelry from her ex-husband. She never wears it out of respect for Ryan but it's beautiful pieces, she doesn't want to get rid of it. Ryan argues that it's an easy $20k worth of jewelry she never wears, and they don't have children to pass it on to, why hold onto it? What do you think?  Jeff has a chance to win $1600! All she has to do is answer more pop culture questions than Raven in Can't Beat Raven!  

Au sommaire du Café des Sports : - CAN 2025 au Maroc : Yalla ! ; - Joueur de CAN : Arsène Kouassi ; - Real Madrid – FC Séville ; - Et pour finir : les Cartons ! CAN 2025 au Maroc : Yalla ! J-2 avant le coup d'envoi ! Une CAN annoncée comme royale, spectaculaire, historique. Mais jouer à domicile, est-ce un avantage ?… ou une pression maximale pour les Lions de l'Atlas ? Une compétition royale. Le Maroc peut-il assumer son nouveau statut de favori ? Joueur de CAN : Arsène Kouassi Grande première sur la scène continentale pour le jeune Étalon. Peut-il s'imposer et marquer cette CAN de son empreinte ? Interview réalisée par Baptiste Leduc. Real Madrid – FC Séville Soir de Liga au Bernabéu ce samedi (20 décembre 2025) ! Xabi Alonso passera-t-il les fêtes sur le banc madrilène ? Record en jeu pour Kylian Mbappé : le crack français peut-il dépasser Cristiano Ronaldo et ses 59 buts sur une année civile ? Et pour finir : les Cartons ! Vos cartons vidéo, ceux des consultants : ça applaudit ou ça sanctionne ! Qui mérite le rouge ? Qui mérite l'ovation ?   Autour d'Annie Gasnier : - Consultants : Xavier Barret, Rémy Ngono et Youssouf Mulumbu, ancien capitaine des Léopards - Chef d'édition : David Fintzel - TCR audio : Laurent Salerno - Réalisation vidéo : Souheil Khedir et Yann Bourdelas.

What happens when a James Beard Award–winning chef looks around the modern food industry and realizes the system was never built to serve craft, soul, or truth? This episode is a WAKE-UP CALL. In Chef Neo vs. The Matrix, I sit down with legendary Chef Craig Shelton for a raw, unfiltered conversation about what mass production, scale-at-all-costs, and corporate commercialization have done to the heart of the culinary world. This isn't nostalgia.This isn't complaining.This is a line in the sand. Craig takes us deep into the moment many chefs silently experience—when the love of food collides with the pressure to standardize, cut corners, chase volume, and surrender creativity for efficiency and margins. If you've ever felt like: You're producing food but losing your identity Your restaurant runs, but your soul is suffocating You didn't become a chef to serve a system that feels hollow and transactional The industry promised freedom… and delivered a golden cage This episode is for you. We talk about: The Matrix of mass production and how chefs get trapped inside it Why commercialization quietly erodes creativity and purpose The difference between scaling food and scaling meaning What it really means to take the red pill as a chef How to reclaim craftsmanship, leadership, and freedom without selling your soul This conversation isn't comfortable—and it's not supposed to be. If you've felt that quiet inner voice whispering, “There has to be another way,” consider this your signal. It's time for chefs to stop playing a role in someone else's system.It's time to wake up.It's time to be free of the Matrix. Press play. Take the red pill. And decide who you're really cooking for. If you want to see what the TRC Method can do for your and your restaurant, book a TRC Method Strategy Call (for FREE) with me personally at www.GrowMyRestaurantNOW.com About DB Donald Burns is a best-selling author, high-performance restaurant strategist, and founder of The TRC Method, the framework behind some of the most profitable and disciplined independent restaurants in the industry. Known globally as The Restaurant Coach®, Donald has spent more than four decades in the trenches of hospitality—first as a chef trained by his father, a member of the elite United States Air Force Pararescue Teams, a restaurant owner, and ultimately as the strategist restaurant leaders call when burnout, chaos, and shrinking margins are no longer acceptable. Donald is the author of multiple influential books, including the Your Restaurant Sucks trilogy, Savage Restaurant Success, and Ingredients, with his forthcoming work Restaurantology redefining how leaders think about profit, people, and performance in a low-margin industry. His work challenges the hustle mythology that keeps owners trapped and replaces it with a disciplined, systems-driven approach built on mindset, culture, and execution. Through his coaching programs, workshops, and live events, Donald has helped thousands of independent restaurant owners reclaim profitability, leadership confidence, and personal freedom—without sacrificing their health, families, or values. His coaching ecosystem spans group masterminds, private advisory, consultant certification, and enterprise-level frameworks used by top operators and industry consultants. Donald is a strategist trusted by driven founders, high-achievers, and restaurant leaders who are done playing small. Drawing from decades of operational experience, special operations discipline, behavioral psychology, and faith-centered leadership, he is known for delivering uncomfortable truths with clarity, conviction, and results. Beyond business, Donald is deeply committed to leadership development, spiritual growth, and breaking generational cycles of burnout in hospitality. His mission is simple but uncompromising: to liberate independent restaurant owners from self-made prisons and help them build restaurants—and lives—that actually work. Welcome to The Restaurant Coach Podcast—where performance meets purpose, and average is no longer an option.

Au sommaire du Café des Sports : - CAN 2025 au Maroc : Yalla ! ; - Joueur de CAN : Arsène Kouassi ; - Real Madrid – FC Séville ; - Et pour finir : les Cartons ! CAN 2025 au Maroc : Yalla ! J-2 avant le coup d'envoi ! Une CAN annoncée comme royale, spectaculaire, historique. Mais jouer à domicile, est-ce un avantage ?… ou une pression maximale pour les Lions de l'Atlas ? Une compétition royale. Le Maroc peut-il assumer son nouveau statut de favori ? Joueur de CAN : Arsène Kouassi Grande première sur la scène continentale pour le jeune Étalon. Peut-il s'imposer et marquer cette CAN de son empreinte ? Interview réalisée par Baptiste Leduc. Real Madrid – FC Séville Soir de Liga au Bernabéu ce samedi (20 décembre 2025) ! Xabi Alonso passera-t-il les fêtes sur le banc madrilène ? Record en jeu pour Kylian Mbappé : le crack français peut-il dépasser Cristiano Ronaldo et ses 59 buts sur une année civile ? Et pour finir : les Cartons ! Vos cartons vidéo, ceux des consultants : ça applaudit ou ça sanctionne ! Qui mérite le rouge ? Qui mérite l'ovation ?   Autour d'Annie Gasnier : - Consultants : Xavier Barret, Rémy Ngono et Youssouf Mulumbu, ancien capitaine des Léopards - Chef d'édition : David Fintzel - TCR audio : Laurent Salerno - Réalisation vidéo : Souheil Khedir et Yann Bourdelas.

Chef, T.J. Conwi grew up in a household where food was sometimes scarce. So when he began to understand how much perfectly good food gets thrown out by the food industry, he built a social enterprise business to turn it into meals distributed by local charities.PLUS: Why a Chicago-area church turned its nativity scene into an anti-ICE protestRogers v. Rogers: Meet the writer whose book inspired a one-man play about Canada's telecom empireHow Canadian actor Kimberley Sustad built a career with Hallmark Christmas How Inuit throat singing duo PIQSIQ scored a hit with The Last Frontier soundtrack

Torsten Vildgaard is the executive chef at FZN by Björn Frantzén in Dubai. He grew up in Copenhagen, and as a young chef had a dream of joining the small team at newly founded Noma. Finally, after winning the Chef of the Year competition in Denmark, he got the job. At Noma he spent many years as sous chef and head of R&D. After Noma he opened his own fine-dining restaurant, Studio in Copenhagen. In 2023 he joined the Frantzén Group to lead the kitchen at FZN in Dubai, and under his leadership the restaurant earned three Michelin stars in the 2025 Dubai Michelin Guide, a first for the UAE. In this podcast we will hear about Torsten Vildgaard's passion for reaching the heights in fine dining and his lifelong pursuit of Michelin stars. At the end of the podcast he will reveal his favourite restaurants in Dubai and Copenhagen. The recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Blue Moon Spirits Fridays, is now available on the Spreaker Player!Starting off in the Bistro Cafe, Republicans abandoned Trump in DC as they shut down Congress on the day Trump feared the most when the Epstein files are required to be released by law. Except it won't, as required by the King.Then, on the rest of the menu, CBS News staffers were spared an end-of-the-year all-hands meeting with MAGA Bari Weiss, after the much-hyped town hall with Merry Widow Erika Kirk produced poor ratings and criticism from conservative news outlets; an unvetted ICE leader has been locked up in the same jail where he'd sent ICE prisoners after attempting to strangle his girlfriend earlier this month; and, the head of the US agency for enforcing workplace civil rights urged white men to come forward if they have experienced race or sex discrimination at work.After the break, we move to the Chef's Table where the British government said it is investigating a “cyber incident” following news reports that hackers linked to China have gained access to thousands of confidential documents held by the Foreign, Commonwealth and Development Office; and, Brazil's lower house removed Bolsonaro's son and a former intelligence agency head from their seats.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Suit up for an all-new Pixel Pizza! Joining us from Chicago is the President of Trinket Studios, Tom Eastman. You may know their work from the Kickstarter success Battle Chef Brigade and the recently released sci-fi deckbuilder Battle Suit Aces

Chef and lecturer Edward Hayden has some ideas for the perfect Christmas desserts

Actress Kate Wins­let has revealed she has to “pick the time of day” she vis­its the super­mar­ket dur­ing the fest­ive sea­son to avoid mums and daugh­ters who want to talk about ‘The Hol­i­day'. So, as Kate ducks and dives, the rest of us will be proudly doing the best shop of the year, the big Christmas grocery shop. But, what are the essential indulgences on that shopping list?Joining Ciara to discuss is Siobhan O'Neill White from Mams.ie, JP McMahon, Chef, Restauranteur & Author and Sinead Ryan, Consumer Columnist with the Irish Independent and Presenter of the Home Show on Newstalk.

Dans Le Noël des Chef.fe.s, on entre dans l'intimité des fêtes de fin d'année de nos chef.fe.s Écotable.Que représente Noël pour eux ? Quelles traditions familiales rythment leur réveillon ? Cuisinent-ils, et si oui quelle est la recette qu'ils préfèrent concocter pour leurs proches ? En quoi leur engagement écologique au sein de leur restaurant influe-t-il sur leur manière de fêter Noël ? Dans le dernier épisode de cette série, nous plongeons dans le Noël de Sabrina Allard, pâtissière et fondatrice de Mélilot , la pâtisserie 3 macarons Écotable à Paris 20ème. À Mélilot, les fêtes de fin d'année sont synonymes de marathon ! À deux, il faut préparer les 200 buches de Noël et autres gâteaux festifs. Les vacances attendront le mois de mars. Pour s'alléger l'esprit après avoir préparé tous les plats de Noël, Sabrina vous conseille alors d'opter pour une recette de crumble aux fruits de saison pour le dessert. Simple, rapide et parfait pour finir le repas en légèreté. Bonne écoute, et bonnes fêtes ! *** Pour nous soutenir : - Abonnez-vous à notre podcast ; - Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ; - Parlez d'Écotable et de son podcast autour de vous ; - Allez manger dans nos restaurants vertueux et délicieux ! *** Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme www.ecotable.fr/proÉcotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site www.ecotable.frRéalisation : Emma ForcadeHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans cet épisode de CHEFS D'ENTREPRISE-S, David Ordono reçoit Laurent Perlès, cofondateur de La Source, une école de cuisine pensée comme un lieu de transmission, de conscience et d'impact.Laurent raconte un parcours loin des lignes droites : une enfance marquée par la table, un rapport "compliqué" à l'école traditionnelle, des études à l'étranger, l'entrepreneuriat, la restauration, avant une prise de conscience progressive : le métier doit changer, et c'est par la formation que tout commence.Avec La Source, il ne s'agit pas seulement d'enseigner des gestes, mais de former des professionnels capables de comprendre leur époque :écologie, produits, conditions de travail, modèle économique, responsabilité sociale.Un échange dense et incarné sur l'éducation, la difficulté de créer une structure engagée, les choix financiers, les renoncements et la conviction qu'on peut entreprendre autrement sans renoncer à l'exigence.Un épisode pour celles et ceux qui pensent que l'avenir de la gastronomie se joue autant dans les écoles que dans les cuisines ;)Pour découvrir les formations dispensées par La Source, c'est par ici !

Tune in to #OfficeHours every Friday at 10:20am for A Pinch Of Salt with Chef Peter Goffe-Wood!

Avec : Jérôme Lavrilleux, propriétaire de gîtes en Dordogne. Élise Goldfarb, entrepreneure. Et Pierre Rondeau, économiste. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Story 1: What happens when you go against the grain and expose fraud within your community? For Somali-American Refugee and Author Abdi Iftin, it meant harassment and death threats, not just towards him, but his family abroad as well. Abdi joins Will today to discuss his efforts to expose fraud within the Somali community, explaining the medieval style clan beef that has creeped into U.S. politics, corruption within his homeland's government, the social pressure he faced to take advantage of the U.S. welfare system, and much, much more.Story 2: What is the ideal American Christmas meal? Co-Host of the ‘American Gravy' podcast, Chef Andrew Gruel breaks down what the best Christmas meal is for you, sharing his cooking tips for Prime Rib, Goose, and more. Plus, Chef Andrew, Will, and Dan compare their picks for the best Christmas flicks of all time.Story 3: Will and The Crew take a look at what the Willitia had to say about his conversation with Abdi Iftin, before discussing the staggering levels of fraud within the Somali community. Plus, they see how AI graded their Christmas movie picks. Subscribe to ‘Will Cain Country' on YouTube here: ⁠⁠⁠⁠⁠Watch Will Cain Country!⁠⁠⁠Follow ‘Will Cain Country' on X (⁠⁠⁠@willcainshow⁠⁠⁠), Instagram (⁠⁠⁠@willcainshow⁠⁠⁠), TikTok (⁠⁠⁠@willcainshow⁠⁠⁠), and Facebook (⁠⁠⁠@willcainnews⁠⁠⁠)Follow Will on X: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@WillCain⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Your liver processes over 500 tasks every single day, breaking down hormones, emotions, toxins, and stress, but most people never give it the support it needs. In this episode, I sit down with Chelsea Gaul, a natural health practitioner and co-founder of InnerBrew Coffee, to discuss why coffee enemas should be part of your wellness routine.  Beyond being another detox mechanism, coffee enemas are powerful tools for clearing brain fog and releasing stored anger. Chelsea and I talk about the mechanism behind coffee enemas and how they stimulate bile release, why traditional Chinese medicine views the liver as the body's anger center, and how frequency-imprinted coffee can enhance detoxification.  Chelsea explains why pregnant women, people taking GLP-1 medications, and those struggling with constipation, nausea, or fatty liver disease should consider this therapy. She shares practical tips for beginners and explains why the emotional release that happens during a coffee enema is just as important as the physical detox.   "If your body is vibrating at a higher level, the parasite quite literally does not need to feed off you anymore. It will just leave." ~ Chelsea Gaul   In This Episode: - Why coffee enemas are a game-changer for detox - The mechanism of coffee enemas and bile release - Relieving detox symptoms with coffee enemas - Coffee enemas for anxiety, depression, and brain fog - How coffee enemas help treat liver issues - Frequency-imprinted coffee and plant integrity for efficacy - Sourcing high-quality coffee from Papua New Guinea - How coffee enemas cured Chelsea's daughter of PMS - Constipation relief and digestive benefits of coffee enemas - Relieving nausea and constipation with coffee enemas - Coffee vs. water enemas and chamomile alternatives   Products & Resources Mentioned: InnerBrew Coffee: Available in one-pound, two-pound, and five-pound options with educational videos on their website. Visit https://innerbrewcoffee.com  Puori PW1 Whey Protein and Creatine+: Use code WENDY at https://puori.com/wendy for 20% off. Tru Energy Lip Peptide Treatment: Buy one, get one free for a limited time at https://trytruenergy.com/wendy3  Organifi Happy Drops: Use code MYERSDETOX for 20% off at https://organifi.com/myersdetox  Chef's Foundry P600 Cookware: Get an exclusive discount at https://deals.chefsfoundry.com/black-friday-b?utm_term=MyersDetoxXmas  Heavy Metals Quiz: Check your score at https://heavymetalsquiz.com    About Chelsea Gaul: Chelsea Gaul is a natural health practitioner specializing in bioresonance therapy and family medicine, with a focus on helping women navigate pregnancy, the postpartum period, and chronic health challenges. After experiencing a health crisis following open-heart surgery and an autoimmune diagnosis, Chelsea discovered the power of coffee enemas, frequency medicine, and emotional detoxification. Alongside her husband Frank, she co-founded InnerBrew Coffee to provide high-quality, frequency-imprinted coffee for enemas. Chelsea and Frank live in Missouri with their six children and are passionate about making holistic health accessible, affordable, and profoundly transformative.  Learn more at https://innerbrewcoffee.com    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.

Las Vegas's dining scene is constantly in flux, so we've gathered a brain trust of food experts to tell us about the best new restaurants to land in Las Vegas this year. Chef and food writer Lorraine Blanco Moss, Neon Feast founder Al Mancini, and City Cast co-host and culinary historian Sarah Lohman talk about kimchi butter oysters, butter chicken pizza, and sea urchin carrot cake — the most delicious bites from the hottest newcomers of 2025. Learn more about the sponsors of this December 18th episode: Opportunity Village Aura Frames - Get $35 off the Carver Mat frame with Promo Code CITYCAST Want to get in touch? Follow us @CityCastVegas on Instagram, or email us at lasvegas@citycast.fm. You can also call or text us at 702-514-0719. For more Las Vegas news, make sure to sign up for our morning newsletter, Hey Las Vegas. Learn more about becoming a City Cast Las Vegas Neighbor at membership.citycast.fm. Looking to advertise on City Cast Las Vegas? Check out our options for podcast and newsletter ads at citycast.fm/advertise.

Are you looking for a Third Growth Option ℠ ? Growth can stall even when the product is loved, pricing is right, and teams deliver on time. The blocker is mixing pre-sale and post-sale decisions in the same conversation. Our Sherpas use a simple pattern to untangle it: The Chef and the Waiter Framework.Dining room = pre-salePositioning, messaging, pricing, sales assets.Kitchen = post-saleManufacturing, logistics, inventory, fulfillment.In one factory case, a small design upgrade unlocked a larger market at a higher price. Fear around costs and delays froze progress. By running pre-sale testing and post-sale capacity planning in parallel, momentum returned.The target was $10M in new revenue over three years. The result: $14M delivered, compounding into $100M+. Not luck—clear roles, fast feedback, and simultaneous execution.If your revenue needle won't move, audit your process. Split pre-sale and post-sale work. Stop mixing meetings. Clarity accelerates the climb.Always growing.Benno Duenkelsbuehler CEO & Chief Sherpa of (re)ALIGN reALIGNforResults.com benno@realignforresults.com

Sucio Talks to Chef Kevin Finch!!A Salt Lake City native with a Michelin-starred resume that spans New York @betony, Bangkok, Shenzhen @ensue, San Francisco @ateliercrenn , and beyond, Kevin brings a global culinary perspective rooted in discipline, curiosity, and intention. With each chapter of his career, he's depended on his reverence for seasonality and place — from the burst of a summer tomato in his aunt's garden to sourcing unfamiliar ingredients halfway across the world. These experiences have shaped a thoughtful, produce-forward style of cooking that honors technique while welcoming constant evolution.Arthur is Kevin's first restaurant — a space where precise technique, thoughtful sourcing, and a deep sense of place quietly lead the way. Relaxed yet refined, it's built to feel both timeless and playful — a place to return to, again and again. #chef #cheflife #chefpodcast #chefs #cooks #michelin #NYC #greenpointbrooklyn #greenpoint #brooklyn

Quand les Wachowski décident d'avoir un générique dans l'esprit manga pour "Matrix", elles contactent le le graphiste britannique Simon Whiteley, car elles savent que son épouse est japonaise et qu'elle pourra donc l'aider... Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête. Un podcast RTL Originals.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this transformative episode, I speak with guest Frank Wright, a naturopathic practitioner and former pastry chef who radically healed his decades-long struggles with depression, anxiety, ADHD and addiction (including severe sugar addiction) using the carnivore diet.Frank, who spent 13 years battling mental health challenges while surrounded by sugar in London's finest kitchens, shares his vulnerable journey from heavy drug and alcohol use to profound sobriety and mental clarity. He details how replacing a whole-food, high-carbohydrate diet with a nutrient-dense, zero-carb, animal-based approach provided the therapeutic ketosis and bioavailable nutrients necessary for deep healing.Key Information01:26 Frank's Personal Struggle with Sugar Addiction 04:46 Carnivore as a Tool for Sobriety and Addiction Management (Feeling full at a cellular level; getting sober before carnivore) 07:08 Attempts at Healing Before Carnivore (Returning to pastry, 10 more years of long hours, reading nutrition, going vegan for 6 months, prioritizing plant antioxidants/30 plants a day, sourdough, lectins/Dr. Gundry)13:13 Father's Health/Type 2 Diabetes & Dementia (Witnessing high-carb diet consequences; motivation for change)18:35 Decision to Try Carnivore (Brain Energy, realizing never in therapeutic ketosis, hearing anecdotal carnivore stories, jumping in) and miraculous 48-Hour Transformation on Carnivore 26:01 All Plants Are Carbohydrates (Broccoli example; anti-nutrients taking away absorption)28:44 Neurodivergence and Ketosis (Managing overthinking/organization; stabilizing brain chemistry; ADHD/Autism test)35:04 Tip for Sugar Addiction (Commit to a week of single-ingredient whole foods, complex carbs, fat, and protein; minimize fruit/sweet palette)Frank´s Bio Frank Wright is a naturopathic practitioner and former pastry chef who transformed his life through the carnivore diet after decades of struggling with depression, anxiety, ADHD, and addiction. Having worked in some of London's finest restaurants, including the Ritz, Berkeley, and Michelin-starred establishments, Frank spent 13 years surrounded by sugar while battling mental health challenges that began in childhood. After trying everything from veganism to extensive biohacking protocols, Frank discovered carnivore nutrition and experienced a complete mental health transformation within 48 hours. Now he helps others break free from sugar addiction and reclaim their mental clarity through his Sugar Reset Community and coaching practice. Frank's story demonstrates the powerful connection between nutrition and mental health, particularly for those with neurodivergent conditions.Connect with Frank https://www.instagram.com/thefrankwright_/https://www.youtube.com/@thefrankwrighthttps://www.linkedin.com/in/frank-wright-684b94302/https://www.threads.com/@thefrankwright_https://x.com/thefrankwright_https://www.skool.com/ketogenicWho am I?Sarah Dawkins is a passionate Holistic Health and Healing Coach, international speaker and author of Heal Yourself. She's also a multi-award-winning entrepreneur and the award-winning host of the uplifting podcast Heal Yourself with Sarah Dawkins.With over 20 years' experience as a Registered Nurse, Sarah combines her deep understanding of conventional medicine with her own powerful self-healing journey to create a truly integrative approach. Having overcome multiple chronic health challenges herself, she now supports others in uncovering and addressing the root causes of their symptoms, helping them restore balance, reclaim their energy and create lasting, vibrant wellness.www.sarahdawkins.com#CarnivoreDiet#KetoDiet#LowCarb#MeatHeals#ZeroCarb#AnimalBased#MentalHealth#MetabolicPsychiatr#AnxietyRelief#DepressionRecovery#ADHD#AddictionRecovery#SugarAddiction#HealYourself#NaturalHealing#GutHealth #WellnessJourney#HealthTransformation#Naturopath

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Metro Shrimp & Grits Thursdays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's political crash test dummy and head of the Federal Communications Commission, Brendan Carr, imploded under sworn testimony.Then, on the rest of the menu, Amazon has been conning school districts out of millions of dollars; the Trump-caused national penny shortage has one Washington state local government seeking a federal fix; and, days after an MIT nuclear plasma physicist was murdered, Trump Media is set to merge with a nuclear fusion company in an all-stock deal valued at more than $6 billion, coincidence?After the break, we move to the Chef's Table where German prosecutors charged eight members of a right-wing extremist group with attempted murder; and, with Opus Dei-adjacent Dolan stepping down, Pope Leo named fellow Chicagoan, Bishop Ronald Hicks, as the new archbishop of New York.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!The Netroots Radio Live Player​Keep Your Resistance Radio Beaming 24/7/365!“Everyone in this good city enjoys the full right to pursue their own inclinations in all reasonable and, unreasonable ways.” -- The Daily Picayune, New Orleans, March 5, 1851Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

On this weeks episode we invited long time front of house industry veteran and now media creator, James Grass to the podcast. After learning the trade of hospitality from some of the best in BC, James started his own business, showing what he learned so well. That slowly morphed into his early ideas for Chefs' Favourites and Mates on Crates. It has become the go to platform to get the word out about what is happening in the food scene in Vancouver. The Chefs Favourites team has big plans to expand their reach and continue the amazing work in other cities and beyond. I hope you enjoy our chat and make sure to check it out on instagram. Send us your feedback

durée : 00:11:02 - Les Midis de Culture - par : Marie Labory - Avec "Dessins sans limite", le Centre Pompidou révèle pour la première fois l'ampleur exceptionnelle de son cabinet d'art graphique. Plus de 300 œuvres de 120 artistes retracent au Grand Palais, de Picasso à Basquiat, l'émancipation du dessin aux XXᵉ et XXIᵉ siècles, devenu champ d'expérimentations - réalisation : Laurence Malonda - invités : Sally Bonn Maître de conférence en esthétique à l'Université Picardie Jules Verne, auteure, critique d'art et commissaire d'exposition.; Stéphane Corréard Editorialiste au Journal des Arts

Nyheter och fördjupning från Sverige och världen. Lyssna på alla avsnitt i Sveriges Radios app.

Today Chef Ken Daniels returns to TSPC to talk about making Christmas Dinner.  After our show on Thanksgiving dinner quite a few requested this show, so at TSPC we try to give you what you ask for as often as we can.  As we already covered turkey and you cook a turkey at Thanksgiving and Christmas the same way, we will not talk turkey today. Instead we will talk about other options for a main course.  How about say a standing rib roast, a leg of lamb, an amazing ham or even a Christmas Goose?  We will get into all … Continue reading →

Today's guest is Carla Henriques, the international group executive pastry chef for the Hawksmoor restaurant group. Nicknamed the “Queen of Puddings” by her colleagues, Carla has helped shape Hawksmoor's popular dessert menu, from its legendary sticky toffee pudding to seasonal British classics and inventive ice creams.Carla joins host Kerry Diamond to talk about growing up in Lisbon, how her mom's job in a bakery influenced her own career, and how she took the bold step of moving to London to pursue a job in the culinary world. They also dive into British puddings, Portuguese pastries, sustainability, leadership, and why desserts deserve as much care and creativity as any savory course. Also, this is Carla's very first podcast! (You crushed it, Carla.) Click here for Hawksmoor's Sticky Toffee Pudding recipe. Order The Cake IssueSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Carla: Instagram, HawksmoorMore on Kerry: Instagram

In this very special encore presentation, Jimmy Chen, founder/CEO of Propel and Ofek Lavian, founder/CEO of Forage, return to discuss current trends in using technology to ensure more people can access government food benefits. “As of January 27, 2025, at least, our plan is to continue to invest in the things that we have confidence that are not going to change over the 20-, 30-, 40-year time horizon, while we stay nimble and adapt to what might change in the next few weeks or months,” says Chen. “EBT funding is influenced significantly because of macroeconomics, probably to a greater extent than the actual policies of the administration of the White House,” Lavian predicts. Listen to hear about the latest technology trends that are assisting in theend of child hunger in America.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bianca hat Ärger mit ihrem Chef. Der will, dass sie ihre Weihnachtsdeko vom Schreibtisch im Autohaus entfernt. Aber wo soll Bianca damit hin? Alles steht voll mit Weihnachtspaketen, die sich die Mitarbeiter auf Arbeit schicken lassen.

Tonight we're talking canned bread, Japanese New Year traditions, a fight at a San Francisco restaurant and the British can't pronounce 'dulce de leche'. Also, we hate milk duds.As always, find us here:https://www.speakpipe.com/InTheWeedsWithBenRandallhttps://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.comhttps://www.redbubble.com/people/enzwell/shopintheweedswbr@gmail.comhttps://www.ipetitions.com/petition/smoquehttps://www.patreon.com/c/InTheWeedsWBR

(00:00:49) Derrière l'assouplissement européen du tout électrique en 2025 (00:08:59) L'impunité des chefs d'Etat à travers l'exemple du dictateur chilien Pinochet. Invité: Philippe Sands

Sometimes the biggest creative breakthroughs start with a mistake, and no one proves that better than Massimo Bottura.The three-Michelin-star chef behind some of the world's most iconic dishes built his reputation on turning accidents, constraints, and tradition itself into something entirely new. In this episode, we break down his marketing lessons with the help of our special guest Abel Grünfeld, VP of Marketing at Riverside.Together, we explore what B2B marketers can learn from transforming mistakes into memorable stories, using constraints to spark better ideas, and leading with calm adaptability when things inevitably go off script.About our guest, Abel GrünfeldAbel Grunfeld is Riverside's VP of marketing and first employee. He is a growth strategy expert, specializing in scaling our digital presence and building an efficient marketing pipeline. What B2B Companies Can Learn From Massimo Bottura:Turn mistakes into magnetic storytelling. Massimo Bottura's most iconic dish was born from a dropped lemon tart, which is proof that imperfections can become brand-defining moments. Abel explains, “ [It's] very inspiring to take this high stress environment… and transform it into something that actually is unique, much more creative, much more powerful in terms of storytelling.” In B2B, the same principle applies. When a campaign breaks, a launch misfires, or a plan goes sideways, don't hide it. Shape it into a story. Audiences connect most with brands that reveal the creative, human process behind the work. Your “oops” moment might become your most memorable asset.Use constraints to fuel creativity. In high-pressure kitchens, limitations create innovation, not less of it. Abel notes, “Your constraints are your advantage… By being very intentional and aware of what your constraints and disadvantages are, you can be really focused on how to use these to actually create some sort of playing field where you can be more successful.” B2B teams often don't have unlimited budgets, bandwidth, or time. That's not a disadvantage, that's focus. Constraints sharpen your narrative, strengthen your positioning, and force bold creative choices. The boundaries become the catalyst.Plan for surprises and lead through them. Massimo Bottura thrives by embracing unpredictability, treating chaos as a space for invention. Abel shares, “You always plan, but you cannot always control the outcomes… you need to plan to be surprised… and  to figure out how you make the most out of any situation.” For B2B marketers, this is the mindset shift. Markets shift. Teams change. Campaigns don't go as expected. The brands that win are the ones that stay calm, adapt quickly, and turn the unexpected into momentum. Build flexibility into your strategy so you can transform disruption into differentiation.Quote“Real creativity, very often, it's a coincidence of different factors.  There's an unintentionality behind creation that when you plan everything out, you'll never come to that result. When you allow space for exploration, for playfulness, for doing things that you never planned… sometimes they're better than what you actually can envision and visualize yourself.” Time Stamps[00:55] Meet Abel Grünfeld, VP of Marketing at Riverside [00:52] Why Massimo Bottura?[01:59 The Role of VP of Marketing at Riverside[03:02] Behind the Scenes of Massimo Bottura: The Italian Culinary Genius[14:58] Marketing Lessons from Massimo Bottura[26:19] Where are B2B Companies at with Video?[32:07] The Importance of Video Content[41:34] Content Strategy at Riverside[44:47] Simplifying Video Production[47:07] Consolidating Video Creation Tools[49:07] Final Thoughts and TakeawaysLinksConnect with Abel on LinkedInLearn more about RiversideAbout Remarkable!Remarkable! is created by the team at Caspian Studios, the premier B2B Podcast-as-a-Service company. Caspian creates both nonfiction and fiction series for B2B companies. If you want a fiction series check out our new offering - The Business Thriller - Hollywood style storytelling for B2B. Learn more at CaspianStudios.com. In today's episode, you heard from Ian Faison (CEO of Caspian Studios) and Meredith Gooderham (Head of Production). Remarkable was produced this week by Jess Avellino, mixed by Scott Goodrich, and our theme song is “Solomon” by FALAK. Create something remarkable. Rise above the noise. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Chef Jose Garces' Culinary Journey*Growing up, Chef Garces learned traditional dishes like ceviche, empanadas, and pan de bono from his mother and grandmother, while his father enjoyed grilling steaks. He emphasized the importance of sofrito, a foundational cooking technique using onions, garlic, and peppers, which he still prepares in large batches. Exploring Latin Culinary TraditionsJose and Amaris discussed the importance of sofrito in Latin cooking and its variations across families. Jose shared his journey from French classical training to embracing Latin cuisine, highlighting the foundational role of sofrito and other base ingredients in different culinary traditions. They also talked about Jose's experience with paella, which he has been perfecting for 20 years, emphasizing the complexity and precision required to make a great dish. Amaris praised Jose's interpretation of paella, which she found to be authentic and reminiscent of her experiences in Spain.Brand Expansion PlansJose discussed plans to expand the tapas-based concept Amada to Chicago in the spring and Dallas in the fall. He emphasized the importance of perfecting the paella recipe and mentioned that his team would be filming and annotating the process to ensure consistency. Jose also shared his experience with opening various restaurants, including Village Whiskey, and explained the decision-making process behind each venture.Brand Expansion and Partnership UpdatesJose discussed his brand's expansion to Nashville, planned for late 2026, and highlighted its southern-inspired menu and recent improvements. He mentioned a partnership with SPB Hospitality to enhance the beverage program and emphasized the brand's collaboration with Aramark at the Xfinity Mobile Center. Jose also shared his experience with Cook Unity, a home meal service, where he has been a chef partner since 2021, offering fresh, ready-to-eat meals in six markets. Amaris expressed her positive experience with the service and noted the quality and convenience of the meals.Community Initiatives and Future InvolvementsJose highlighted the importance of supporting restaurant workers through initiatives like English language classes and health screenings, and how his recently renamed foundation, Communidad Garces, reflects his service-oriented mission. Jose also expressed his excitement for the successful future of his newly-opened Japanese restaurant Okatshe, located in Allentown, PA. And he was very enthusiastic while expressing the value of not only supporting local purveyors, but ensuring the healthiest meals by utilizing local, sustainably sourced ingredients.*The following description was aided by an AI summarization, with original material included.

Tu cansancio, inflamación o falta de energía después de las fiestas no aparecen “de la nada”.En este episodio hablamos de los hábitos que normalizamos al celebrar y que, sin notarlo, terminan pasándole factura a tu cuerpo.El Dr. Fernando Leal, médico especialista en metabolismo, microbiota y salud digestiva, te comparte qué ocurre cuando entramos en ciclos de exceso, inflamación y restricción, y por qué muchos síntomas que creemos normales son señales de alerta.Y el chef Eddie Garza, referente internacional en cocina basada en plantas, exploramos cómo disfrutar la comida y las fiestas sin sabotear tu bienestar.Así como entender tu cuerpo te da paz, entender tu relación con el dinero te da libertad. Romper ciclos no empieza con fuerza de voluntad, empieza con conciencia. Por eso te invito a mi masterclass “Rompe las barreras y diseña la vida que deseas”.

Bron fends off Dillon the Villian to eclipse the Suns in Phoenix! Our panel gets into the biggest reason for the Lakers clutch time success .How worried should Wardell and the Warriors be? The Chef dropped 87 in the last two but it hasn't mattered. Hear coach Kerr's CANDID comments on the Dubs difficulties....A live report from Vegas! Did the Thunder and Spurs just soft-launch the NBA's best new rivalry? Victor Wembanyama is BACK and not messing around! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tom Kelly goes into further detail why he feels the comedian Porkchop was wrong to steal his premise about Massapequa Moms. Tom may not own the word Massapequa, Mom, or Facebook groups. But if you are a comedian and all you know a topic is from a comedian friend . . . you can't use that as a bit. And definitely can't post it online. - On a happier note Tom Kelly and Steve Burger go to DJ Chef's Bachelorette Influencer Event on Long Island - Plus: Tom and Steve Burger play a game: What is that an Amazon review for?