Podcasts about chefs

Auspiciado por Vital Full of Life. Coopera con Glenda Maldonado en este enlace. En la barra más al garete de Puerto Rico tenemos interpretes de señas como hizo Bad Bunny en el último concierto, ni bajamos la bandera a media asta por Dolly Parton como la lambona de Fortaleza. Los religiosos se ofendieron por un culto satánico que es como las posibilidades de Gallo con Yuliana Vargas: neverland! La mamá de Yailin está lista para farmearle aura a Anuel AA, en vez de contestar el anuncio del periódico que publicó un viejillaco, o resignarse como Valiente con entrar a Súper Chef. Patrones PYMES: Jabonera Don Gato Jandi PR Nuestras redes sociales: Tío Macetaminofen Sol Guzabra El George El Come Siempre es Lunes

What if a healthier relationship with food started with enjoying it more?In this episode of Live Like a Girl, Dr. Mindy sits down with acclaimed chef and Next Level Chef mentor Nyesha Arrington for a conversation about food that goes far beyond calories, macros, or following the “perfect” diet.Nyesha shares how cooking with her grandmother shaped her relationship with food from childhood, why recipes can carry memories and identity across generations, and how years in professional kitchens taught her to see food as art, connection, and eventually, fuel.They also get practical: cooking oils, salt, spices, kitchen tools, meal prep, fasting, strength training, hydration, and the small upgrades Nyesha has made that helped her feel dramatically better in her body.Plus, Nyesha opens up about leadership in high-pressure kitchens, working alongside Gordon Ramsay, earning the title of “Chef,” and why she refuses to fit into anyone else's definition of what a woman should look like.In This Episode, You'll Learn How childhood experiences can shape your relationship with food  Why food is closely tied to memory and identity  How Nyesha shifted from cooking purely for taste to thinking about food as fuel  Which cooking oils she keeps in her own kitchen  Why salt and spices can completely change a meal  The kitchen tools every home cook actually needs  How meal prep helps Nyesha make better choices when life gets busy  Why she uses fasting during periods when she needs deep focus  How strength training and sleep became part of her wellness routine  What working in elite restaurant kitchens taught her about leadership  Why she refuses to make herself more “digestible” for anyone elseResources MentionedOlive OilBone Broth, use code MINDY10More on Chef Nyesha ArringtonNyesha Arrington is an acclaimed chef, television personality, and co-star of FOX's Next Level Chef. Trained in Michelin-starred kitchens, she has become known for her creative approach to food, mentorship, and commitment to thoughtfully sourced ingredients. She also hosts and produces Eater's Plateworthy and is passionate about wellness, functional fitness, and using food to bring people together.Instagram: @nyeshajoyceNative by NyeshaFor more resources related to today's episode, visit the podcast episode page: drmindypelz.com/ep365 Connect with Dr. Mindy:Join Reset AcademyWatch the episodes on YouTubeFollow Dr. Mindy on InstagramSubscribe to Dr. Mindy's newsletterDisclaimer: This podcast is intended for educational and informational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare professional before making changes to your diet, fasting routine, or lifestyle.

Ana Mateu entrevista a Daniel Pozuelo, chef del restaurante Bichopalo para hablar de su cocina pensada para comensales dispuestos a ser sorprendidos.

Episode 323 – Chef's Kiss

Are you in a real food rut? Do you struggle with meal planning? Are you overwhelmed with reading ingredients? In this lighthearted episode, join Ali Miller RD with guest Corey Dunn of the Modern Ancestral Mamas to get inspired to get back in the kitchen. Corey shares practical advise and mom hacks for making real food a reality. Learn about priorities in nourishing while giving yourself grace and how your real food game may be amplified or greatly simplified based on your season.    Corey and Ali chat on kitchen essentials for success, meal planning strategy, favorite recipes, and what pantry staples are necessary for real food meals in a pinch. This episode covers the recent Avocado Oil Expose and GRAS law updates as they discuss ingredient integrity as well as sovereignty in your food selections. Corey shares a down to earth positive perspective on making real food a reality for the family with a no fuss approach. Tune in for a fun listen and gain a couple new ways that you can get back into flow state with your food-as-medicine lifestyle.    Links in this episode:  Stainless Steel Slow Cooker Amazon.com: HOUSNAT Slow Cooker 6 Quart 10-in-1 Programmable Stainless Steel Pot | Multi-cooker with rice, yogurt, sauté and steam functions. Delay start and adjustable temperature: Home & Kitchen   Ali's Favorite chef's knife Amazon.com: Shun Classic 6" Chef's Knife, Handcrafted Japanese Kitchen Knife for Professional and Home Chefs, VG-MAX Core with Damascus Stainless Steel Cladding, Pakkawood Handle   Glass Olive Oil Spray Bottle Amazon.com: FLAIROSOL OLIVIA. The Original Advanced Oil Sprayer for Cooking, Salads, BBQs and More, Continuous Spray with Portion Control, Trusted by Chefs. Patented Technology. (Glass Bottle) (Golden Leaves)   Easy approachable ferment starts: https://culturesforhealth.com/ Use ALIMILLERRD to save!   Podcast episodes referenced: Episode 480: Stone Milled Flour vs Standard | Naturally Nourished Episode 414: Avocado oil vs. Olive Oil | Naturally Nourished   Connect with Corey Dunn: ForNutrientssake.com modernancestralmamas.com https://www.bonfire.com/store/for-nutrients-sake/ https://www.instagram.com/fornutrientssake/  

What makes a restaurant, brewery, winery, or coffee shop worth seeking out? In Episode 227 of On The Delo, Delo sits down with Eric Walters, co-founder of a Taste of AZ, to talk about the stories behind Arizona food and beverage, and the people who put their heart into creating it.Eric shares how a Taste of AZ brings that mission to life through a quarterly magazine, a book, a podcast, a weekly newsletter, and large-scale events. From choosing features and building lasting partnerships to helping people discover their next place to eat or drink, this conversation is a thoughtful look at local storytelling, community, and the work behind a platform built to celebrate Arizona hospitality.The episode also goes beyond the plate. Delo and Eric discuss the noise restaurants face around marketing, the value of local relationships, Eric's experience stepping away from drinking, and the habits—journaling, movement, coaching football, and staying connected—that help him manage an always-active mind. If you care about Arizona hospitality, building meaningful partnerships, or finding a healthier way to stay present while doing the work, this one is for you.Chapter Guide (Timestamps)(0:15 - 2:58) Welcome Back and the Latest a Taste of AZ Magazine(2:58 - 6:14) The Book, Quarterly Publishing, and Stories Behind the Food(6:14 - 12:19) Chefs, Local Hospitality, and Arizona's Changing Food Scene(12:19 - 16:06) Cutting Through Marketing Noise and Creating Lasting Value(16:06 - 24:04) Stepping Away from Drinking, Journaling, and Better Self-Talk(24:04 - 30:18) Support Systems, Coaching Football, and Staying Present(30:18 - 36:09) Movement, Arizona Outdoors, Partnerships, and Event Value(36:09 - 39:26) a Taste of AZ's Multi-Platform Mission and Statewide Discovery(39:26 - 44:28) Rapid Fire: Food, Music, Hiking, and Supper(44:28 - 46:54) Supporting Local Businesses, the Newsletter, and Delo's Close

durée : 00:11:35 - Le masque et la plume - par : Rebecca Manzoni - Interprété par Sebastian Stan et Renate Reinsve, "Fjord" interroge les limites d'une société libérale face à des convictions religieuses strictes. Le film de Cristian Mungiu a divisé les critiques du Masque, notamment à cause de sa neutralité et de sa représentation des institutions. - équipe : Stéphane Le Guennec, Ilinca Negulesco - invités : Marie Sauvion Journaliste à Télérama, Murielle Joudet Critique cinéma chez Le Monde, Christophe Bourseiller Journaliste France Inter et Transfuge , Jean-Marc Lalanne Critique de cinéma et rédacteur en chef du magazine Les Inrocks Vous aimez ce podcast ? Pour écouter tous les épisodes sans limite, rendez-vous sur Radio France

We celebrate back to school with 2 time teacher of the year from Southington High School Miss Gurga!

Mahmud Almadhoun ran a soup kitchen in the north of the Gaza Strip. In November 2024, he was killed. A reporter tries to answer a big question. Was Mahmud intentionally targeted? And if so, what does that mean about the future of war?Listen to The Gaza Chef.Become a premium member!

Chris DeLisle is the creator of Chris Cooking Nashville, a YouTube channel dedicated to helping people build healthier lives through practical keto and carnivore recipes. After losing more than 130 pounds and overcoming depression, anxiety, and food addiction, Chris turned his own transformation into a mission to help others discover that healthy eating doesn't have to be boring or restrictive. A professional musician in Nashville, Tennessee, Chris performs on guitar with his wife, country artist Ash Taylor, and brings that same rock-and-roll energy to everything he creates. His debut cookbook, Eat Your Meat, Love Your Life: 130 Carnivore Recipes to Crank Your Kitchen to 11, combines creative recipes with a fun, music-inspired theme designed to make healthy cooking exciting, approachable, and sustainable. Through his videos, speaking, and online community, Chris inspires people to take back their health, rediscover the joy of cooking, and build lasting habits that help them live fuller, healthier lives. Socials: Facebook: https://www.facebook.com/ChrisCookingNashville?mibextid=wwXIfr&mibextid=wwXIfr Instagram : https://www.instagram.com/chriscookingnashville?igsh=MTk1cTc1bXljN3gybQ== YouTube:: https://youtube.com/@ChrisCookingNashville?si=JMbW0d8oSQB7SkV8 Other:: https://linktr.ee/chriscookingnashville Website:: www.ChrisCookingNashville.com Timestamps: 00:00 Trailer 00:42 Introduction 06:16 Starting my YouTube cooking journey 09:53 Creating Carnivore-friendly recipes 11:01 Making Carnivore-friendly sausage 14:25 Discussing musical collaboration 18:08 Creating the Eat Your Meat, Love Your Life cookbook 21:18 Discussing meal plans 25:41 Favorite low-carb appetizer recipes 28:59 Customizing cornbread to your taste 32:02 Elevating simple recipes 34:29 Cookbook preorder bonus details 35.50 Where to find Chris 37:52 Cookbook preorder details Join Revero now to regain your health: https://revero.com/YT Revero.com is an online medical clinic for treating chronic diseases with this root-cause approach of nutrition therapy. You can get access to medical providers, personalized nutrition therapy, biomarker tracking, lab testing, ongoing clinical care, and daily coaching. You will also learn everything you need with educational videos, hundreds of recipes, and articles to make this easy for you. Join the Revero team (medical providers, etc): https://revero.com/jobs ‪#Revero #ReveroHealth #shawnbaker  #Carnivorediet #MeatHeals #AnimalBased #ZeroCarb #DietCoach  #FatAdapted #Carnivore #sugarfree Disclaimer: The content on this channel is not medical advice. Please consult your healthcare provider.

We ditched the wheel of soup... kinda... and when we spun Sky's Wheel of Food it landed on a childhood classic, Chef Boyardee Raviolis!See omnystudio.com/listener for privacy information.

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This week, James Beard Award-winning chef Kevin Nashan opened The Clydesdale, a new tavern in Ballpark Village. Nashan talked about preparing for the restaurant's first lunch service, avoiding a “burger war” on the menu, and what he's learned from his other restaurants, Sidney Street Café and Peacemaker Lobster & Crab Co. He also shared details of his upbringing and culinary inspirations, including his time working at a Michelin-starred restaurant in Spain and what he learned from growing up near his grandfather's restaurant in Sante Fe, New Mexico.

On today's episode of Eat. Talk. Repeat.What makes a food influencer credible—and who gets to decide?This week on Eat. Talk. Repeat., John Curtas sits down with Chef Jeffrey Weiss and Phil Zing to dig into the messy world of restaurant marketing, PR, and influencer culture. They break down what actually makes an influencer valuable, how viral food content translates into real business, the ethics of comped meals and transparency, and whether awards and engagement really mean anything.Plus, they get into chef recommendations, consumer expectations, influencer pet peeves, and why integrity still matters when your dining recommendations can influence where people spend their money.Listen in for a candid conversation about the good, the bad, and the increasingly complicated world of food influencers.

Rie has always been around food, ever since she was a little girl growing up in her grandma's coffee shop in Japan. As she got older, she tried out different jobs in the industry– from food styling to culinary school to cookbook writing! Listen to hear how it's never too late to follow your dreams.

Andrew challenges Vieves to a mouthwatering quiz about cooking in commercials. Plus, a mustard's claim to fame is hilarious in hindsight, and Andrew contrives to ruin the most wholesome jingle imaginable. Here are links to the ads we talked about in this week's show: Meijer Grocery Store - College Cooking https://www.ispot.tv/ad/7jJb/meijer-home-cooking Cacique Cheese https://www.ispot.tv/ad/w7Nq/cacique-moms-recipes-featuring-aarn-sanchez Graza Olive Oil - Cooking Outside https://www.ispot.tv/ad/BVTl/graza-cooking-outside LG Appliances: - Shishkabob https://www.ispot.tv/ad/fzcO/lg-appliances-consumer-reports-recommends-lg-cooking One A Day - Ludacris https://www.ispot.tv/ad/gXCx/one-a-day-ludicrous-featuring-ludacris Hidden Valley Seasoning - Mississippi Chuck Roast https://www.ispot.tv/ad/BWH7/hidden-valley-seasoning-dressing-and-recipe-mix-long-cold-winter-nights-mississippi-roast Knorr Bouillon - Chicken Raman Recipe https://www.ispot.tv/ad/6pOU/knorr-chicken-boullion-ramen-noodle-recipe Kroger - Grandma's Kitchen https://www.ispot.tv/ad/2SWT/the-kroger-company-holidays-grandmas-kitchen IKEA - Rhythm of the Kitchen https://www.ispot.tv/ad/gGeG/ikea-all-kinds-of-rhythm Grey Poupon https://youtu.be/tvDazrJuSdA?is=Coucn0Z2mMINmSH9 Northwest Michigan Fair https://youtu.be/crA9BsYnVSE?si=bDur9GISXJc53xRd

Amy Leigh Mercree is a bestselling author of nineteen books, journals, and card decks. She is the creator of Atomic Healing™, a media personality, holistic health expert, and world renowned medical intuitive. She instructs internationally sharing Meet Your Goddess Guides, Ancestral and Karmic Shamanism, Spirit Writing with the Grandmothers of the Seven Directions, and the Atomic Healing™ Method: Medical Intuitive Certification.Amy is an internationally acclaimed medical intuitive with 24 years of experience. Using a combination of spirituality and science, Amy's job is finding the root cause of imbalances in the body. She's helped thousands of people find the root causes of numerous mild and moderate medical conditions and uncover their bodies wisdom to heal permanently.Mercree has been featured in Glamour Magazine, Women's Health, Inc. Magazine, Shape, The Huffington Post, Your Tango, Soul and Spirit Magazine, Mind Body Green, CBS, NBC, Hello Giggles, Reader's Digest, The Oprah Magazine, Forbes, ABC, First for Women, Country Living, CW, FOX, Bustle, Well+Good, Refinery 29, Hello Glow, She Knows, Thrive Global, Spartan, Poosh, Parade Magazine, Oprah Daily, and more.Mercree is the author of “The Spiritual Girl's Guide to Dating,” “Joyful Living: 101 Ways to Transform Your Spirit and Revitalize Your Life,” “The Compassion Revolution: 30 Days of Living from the Heart,” “A Little Bit of Chakras: An Introduction to Energy Healing,” “The Chakras and Crystals Cookbook: Juices, Smoothies, Sorbets, Salads, and Crystal Infusions to Empower Your Energy Centers,” “A Little Bit of Meditation: An Introduction to Mindfulness,” “Recipes for Natural Living: Essential Oils Handbook,” “Recipes for Natural Living: Apple Cider Vinegar Handbook,” “A Little Bit of Mindfulness: An Introduction to Being Present,” “The Mood Book: Crystals, Oils, and Rituals to Elevate Your Spirit,” “A Little Bit of Goddess: An Introduction to the Divine Feminine,” “Guided Journal A Little Bit of Chakras: Your Personal Path to Energy Healing,” “Guided Journal A Little Bit of Meditation: Your Personal Path to Mindfulness,” “Guided Journal A Little Bit of Mindfulness: Your Personal Path to Awareness,” “100 Days to Calm: A Journal for Finding Everyday Tranquility,” “The Healing Home: Your Room-by-Room Guide to Positive Vibes,” “Blissful Baths: 40 Rituals for Self-Care and Relaxation,” “Aura Alchemy: Learn to Sense Energy Fields, Interpret the Color Spectrum, and Manifest Success,” and “The Atomic Element Healing Oracle: A 44-Card Deck & Guidebook.”In This Episode, We Explore:How ancestral energy shapes our current reality and deepens self-understandingThe way our internal energy, including both light and shadow, shows up in our auraWhy humans act as projectors, with the external world reflecting our inner stateHow energy projection influences our relationships and daily interactionsThe power of awareness and mindset shifts to transform our reality and life experiencesLearn more about Amy Leigh Mercree on her website: www.AmyLeighMercree.comFollow Amy Leigh Mercree on Instagram: https://www.instagram.com/amyleighmercree/Follow Amy Leigh Mercree on Facebook:https://www.instagram.com/amyleighmercree/Follow Amy Leigh Mercree on Pinterest: https://nl.pinterest.com/amyleighmercree/Follow Amy Leigh Mercree on Tiktok: https://www.tiktok.com/@iamamyleighmercreeGet Amy's Grounding Joy Bundle for free here: https://amyleighmercree.com/amazon-review/Stay Connected:Instagram https://www.instagram.com/whitneyaronoff/Instagram https://www.instagram.com/starseedkitchen/TikTok https://www.tiktok.com/@whitneyaronoffTikTok https://www.tiktok.com/@starseedkitchenLearn more about Starseed Kitchenhttps://starseedkitchen.com/Shop organic spiceshttps://starseedkitchen.com/shop/code STARSEED for 10% offShop Chef Whitney's favorite source for organic regenerative meats at StarWalker Organic FarmsUse code CHEF for 10% off your online order of $150 or more. Get an additional 10% off for a total discount of 20% when you choose a subscription. https://www.starwalkerorganicfarms.com/discount/CHEFSave 20% off on the healthiest beef sticks by Artemis. 100% organic grass-fed & grass-finished beef sticks. Regeneratively raised with the added bonus of organ meat, heart & liver. Use code STARSEED20 for 20% off. https://bit.ly/4aHDKFlThe 36-pack Subscribe & Save plus my code saves you about 36% off retail.Work with a personal chefhttps://form.typeform.com/to/CGDu08tEBook a 1-on-1 callhttps://bit.ly/4smXWUfFind more of Chef Whitney's offerings herehttps://linktr.ee/whitney.aronoff

Host Andrew Camp interviews historian and author Kristin Du Mez about her background in the Christian Reformed Church, her scholarly approach to evangelicalism as a cultural historian, and a pivotal moment watching Donald Trump's 2016 speech at Dordt University that prompted her to reassess white evangelical values. Du Mez argues support for Trump is not a “betrayal” but reflects deeper values embedded in evangelical subculture, shaped through Christian media, bookstores, and products, especially those marketed to white Christian women. Discussing her forthcoming book Live, Laugh, Love, she connects evangelical women's culture, multi-level marketing dynamics, and New Thought/positive-thinking theology to prosperity logic, purity culture, and “biblical womanhood,” highlighting Elisabeth Elliot's complex story. She links domesticity and purity to authoritarian politics and Christian nationalism, notes post–Cold War shifting threats sustaining high-control religion, and closes with cautious hope grounded in truth-telling, faithfulness over winning, and history's unpredictability.Kristin Kobes Du Mez is a New York Times bestselling author and Professor of History at Calvin University. She is a Senior Democracy Fellow with the Public Religion Research Institute. Her research focuses on the intersection of gender, religion, and politics. Her most recent books include Jesus and John Wayne: How White Evangelicals Corrupted a Faith and Fractured a Nation (2020) and Live Laugh Love: The Secret History of White Christian Women and the World They Made (September 2026). She is a Distinguished Associate at the Institute for Christian Studies (Toronto) and recently served as a Fellow at the University of Notre Dame's Center for Philosophy of Religion (2024-2025).Preorder Live, Laugh, Love (release date: September 15, 2026)Follow Kristin Kobes Du MezFacebook: kkdumezInstagram: @kkdumezSubstack: Du Mez CONNECTIONSFollow Andrew CampFacebook: andrew.camp.9Instagram: @andrewcamp80Substack: @thebiggesttableThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com.  (00:00) - Kristin Du Mez Origins (03:46) - Trump and Evangelical Values (17:37) - Live Laugh Love and New Thought (28:41) - Women's Christian Media World (30:54) - Elizabeth Elliot's Complicated Legacy (38:33) - Purity Politics and Hope

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The country's top restaurants have been crowned at this year's Cuisine Good Food Awards. Queenstown's Essence has taken restaurant of the year and is one of just six nationwide awarded the esteemed three hat rating. Auckland's Ahi, Cocoro, Tala, and Paris Butter, along with Hawke's Bay's Craggy Range were the other five, and Tala's founder and chef Henry Onesemo was named Chef of the Year. Cuisine Magazine Editor Kelli Brett told Mike Hosking it's an exciting time for hospitality, with the best yet to come. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Il y a un an, je vous emmenais à Marseille, dans les coulisses du premier restaurant solaire d'Europe. .Cet été je vous propose de (re) découvrir l'histoire ce lieu unique où l'on cuisine local du choix des produit jusqu'à l'énergie.   Dans cet épisode, son fondateur, Pierre-André Aubert nous raconte la folle aventure de son restaurant qu'il a mis 10 ans à développé, et nous dit tout sur la cuisine solaire !

Il y a un an, je vous emmenais à Marseille, dans les coulisses du premier restaurant solaire d'Europe. .Cet été je vous propose de (re) découvrir l'histoire ce lieu unique où l'on cuisine local du choix des produit jusqu'à l'énergie.   Dans cet épisode, son fondateur, Pierre-André Aubert nous raconte la folle aventure de son restaurant qu'il a mis 10 ans à développé, et nous dit tout sur la cuisine solaire !

Lens #013 - Never Trust a Skinny Chef With Your MoneyAn old expression about eating your own cooking exposes a blind spot almost every investor has.Episode SummaryIn this episode of The Lifestyle Investor Podcast, host Justin Donald breaks down why "skin in the game" matters more than brand reputation.You'll learn the stat on mutual fund managers with zero personal money invested, the 30-second due diligence question that filters out bad advisors, and the mistake Justin made trusting a fund he never checked.Question of the Day

How does having cancer as a child impact the way you live as an adult? Uber successful chef and restauranteur Josh Niland doesn’t do things in halves (no, literally, have you read his book The Whole Fish?). From opening a restaurant at 26, to becoming the first Australian to win the James Beard Book of the Year award when he was just 30, Josh’s creativity came from a place of desperation to explore every opportunity presented to him.

Paul Ronzheimer spricht mit Angelika Hellemann, die seit rund 20 Jahren über die SPD berichtet, über die dramatischen Umfragewerte der Partei und die wachsende Kritik an den Vorsitzenden Lars Klingbeil und Bärbel Bas. Wer könnte die beiden nach den anstehenden Wahlen herausfordern – und welche Rolle spielen dabei Manuela Schwesig, Boris Pistorius und Hubertus Heil?

Scott get's increasingly more odd as the recording goes on, he blames the heat.... Freebies!  Tailoring genius!  A personal chef Curtis! Hotel wet breakfast Perfect breakfast! Paddy Power festival Hotel room checklist Flying solo File on me Nearly late Foot fungus Grooming  Rude online Snitchers charter! bwtbpod@gmail.com Join our Patreon for exclusive episodes and early access here! https://www.patreon.com/bwtbpod A 'Keep It Light Media' Production Sales, advertising, and general enquiries: hello@keepitlightmedia.com Learn more about your ad choices. Visit megaphone.fm/adchoices

We dive into the lore of the classic sandwich!

And more Q&A covering French food in LA and the new old name on the scene, everyone calm down about ai, Jordo watered the head without Max and has no sense of fashion, Not No Bar rambunctiousness, Westlake Village food crawl with PHD's wallet, Benjamin x Chubby Fish, a bad nickname idea, the Leopardo space will be filled soon probably, a rare restaurant Jordan thinks Max would like, the Culver's order, red Burgundy advice by Bubbles, hanging with food writers, Summer treats to beat the heat, the most famous chef isn't even known for LA roots for some reason, and did Max lie about peeing in a Vegas pool?

Rob Dukes: Rob breaks down his history with Exodus and being a Filth Pig and his run ins with the Goblin Ghoul Corey Feldman.Martha Reeves: Martha Reeves went viral for her horrible rendition of the National Anthem, how does it stack up to Corey Feldman?Cringe In Public: From awkwardly singing to a stranger because they graduated to being loud and obnoxious at a theme park. It isn't all about you.FUCK YOU WATCH THIS!, THE BEAR!, I'M THE MAN!, JOE JACKSON!, I'M A WIG!, YN!, ROB DUKES!, EXODUS!, HISTORY!, ORIGINAL SINGER!, REPLACEMENT!, GUITAR TECH!, QUIT!, BAD TERMS!, DINNER!, BEAUTY AND ESSEX!, CHEF!, TATTOOS!, DRESS CODE!, DENIED!, TURNED AWAY!, MELODY!, CHRIS SANTOS!, CHOPPED!, EXODUS POWERS!, EASY TO BE COOL!, MOST PEOPLE AREN'T!, FOOTAGE!, OSCARS!, ACADEMY AWARD!, DEATH MONTAGE!, MARTHA REEVES!, NATIONAL ANTHEM!, COREY FELDMAN!, COMPARISON!, REMIX!, SINGING!, VIRAL!, HORRIBLE!, BACKUP SINGERS!, RETARDED!, DENIAL!, OLD!, BLAME EVERYONE ELSE!, TMZ!, THROW UNDER THE BUS!, GRADUATION!, SINGING!, AWKWARD!, RESTAURANT!, MAIN CHARACTER!, CRINGE!, DREAMS!, ANNOYED!, STRANGE!, YOU'LL NEVER KNOW!, HOOTING AND HOLLERING!, THEME PARK GUY!, THEME PARK GRANDPA!, MICKEY AND MINNIE!, SING ALONG!, HAUNTED MANSION!, STRETCHING ROOM!, BAD!, CAMERA!, FAMILY CRINGE!, CRINGE IN PUBLIC!, HEREDITARY!,You can find the videos from this episode at our Discord RIGHT HERE!

Hey there, my delicious deviants… welcome back to Nikky After Dark, the place where your filthiest confessions come to life. I'm your host Nikky, and tonight we're diving into the ones who wait all year for you, the ones who shouldn't but do it anyway, and the quiet little voices that ask the filthiest questions while you're still inside them. Here are three teasers of what you will hear on the show tonight.picture this. You're face-down on a massage table, thin black briefs stretched tight over your ass, and the man who's been waiting all year for you is already hard just from the way you flexed. Warm oil… a sudden rip… and then that tongue. Every June he ruins you a little more thoroughly than the last.Or how about this: you're the private chef in a billionaire's compound, late at night after the wedding, and the newly eighteen-year-old daughter is already in the “other” dress, leading you down to the storage room with a glass dildo in her hand and those famous fuck-me eyes locked on yours.And then there's the quiet one. Late night. Guest room. Two fingers deep in a tight, wet pussy… one pinky slipping into an even tighter place… and that calm, curious little voice asking you exactly how many fingers are where. You'll never forget the way she asked.Stick around, because these stories are hot, raw, and full of lessons about desire, risk, and surrender.Join us over on Discord. https://discord.gg/P6DzSbBgYUSupport The Show:Apple: https://podcasts.apple.com/us/channel/dear-nikky/id6442972835Spreaker: https://www.spreaker.com/podcast/dear-nikky-hidden-desires--6316414/support Featured Release: Dear Nikky: Sex Confessions From People Just Like You is out now! Dive deeper into the raw, unfiltered stories you love. Contact:Email: Nikky@dearnikky.comWebsite: DearNikky.com/confessionsSocials: Twitter (@DNikky162), Instagram (@DNikky162), Facebook (@DearNikky)Content Warning: This episode contains explicit sexual content, including graphic descriptions of nudity, public sex, infidelity, and boundary-pushing consensual fantasies. Stories are fictional and depict enthusiastic consent. Listener discretion advised; 18+ only. Submissions involving bestiality, incest, underage role-play, rape, non-consensual content, or racial slurs are not aired. Get Involved:Submit Your Story: Got a secret fantasy or steamy confession? Write to Nikky at Nikky@dearnikky.com or submit anonymously at DearNikky.com/confessions. By submitting, you certify:You're the sole creator of the submission.You're 18+ and legally able to submit erotic material.No prohibited themes (bestiality, incest, underage, rape, non-consensual content, racial slurs).Names/identifiable info may be changed.You release all rights to the submission.Say Hello: Have a burning fantasy or just want to chat? Email Nikky@dearnikky.com or connect on Twitter (@DNikky162), Instagram (@DNikky162) , or Facebook (@DearNikky). Nikky wants to hear your naughtiest thoughts!Support the Show: Love these private peeks into filthy lives? Leave a review on Apple Podcasts, Spotify,  Spreaker or your favorite platform to help new listeners discover the heat. Your support keeps the conversation sizzling!

Two chefs. Two friends. One of them is getting ready to leave Florida and begin a new chapter. Chefs David Reyes and Nelly Buleje join Walk-In Talk for a conversation about something that goes far beyond what happens on the plate: mental health in the kitchen, camaraderie, and what it really means to show up for the people beside you. With Nelly preparing to move to North Carolina, the two friends look back at how their relationship developed through the industry, the pressures chefs often carry without talking about them, and why having people who recognize when you're not okay can matter as much as anything you learn in a kitchen. Of course, we still cook. Both chefs put their own spin on Crab Island Seafood Dip. David creates fried taquitos featuring Mexican Street Corn Crab Dip and shrimp, with salsa falsa, mole amarillo, salsa macha, charred corn, pickled onion and cilantro. Nelly brings his culinary perspective to a Causa à la Limeña featuring Crab Rangoon Dip, crab, avocado, pickled onion, quail egg, ají ricoto and olives. It's part farewell, part celebration and a conversation about the friendships this industry creates—and how those relationships can continue long after two chefs stop sharing the same kitchen or the same city. The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Crab Island Seafood - Florida-based manufacturer of premium seafood dips and spreads inspired by coastal flavors. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry.   Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast.  New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast.  California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership.  Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry.  U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level.  Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food.  Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality.  From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.      

When Ned Bell's wife was recovering from cancer surgery at Vancouver General Hospital, the unappetizing food she was served left a bad taste in his mouth. So the five-star chef teamed up with her surgeon to rethink patient meals. In this encore episode, Dr. Brian Goldman visits Chef Bell to see how the “Planetary Health Menu” is improving patient health while reducing the carbon footprint of hospital food.

Chef Dean Harrison has spent 14 of his 22 years as a chef cooking on superyachts — from a 100-footer that rode out a cyclone in the South Pacific to a 280-footer spending $50,000 a week on provisions. This episode is for anyone who's ever wondered what's actually on the other side of the "yacht life" fantasy, and for any chef weighing whether a different version of this career exists.Register for the free monthly Culinary Leadership Lab @ https://thecheflifebrigade.com/thelab"You need to leave that ego in the restaurant. But honestly, if you can do that, you're going to be a successful yacht chef."The Job Nobody Warns You AboutDean's first yacht job was a six-day crossing from Brisbane to Fiji — and it put him inside the eye of a cyclone for the entire trip. Two sailors racing in the same storm system died and fell overboard. The boat's stabilizers failed, the hydraulics overheated, and the captain hand-steered for 48 hours while the hull rolled hard enough that Dean kept a mask and snorkel by his bed, working out which doors he'd swim through if the boat flipped.That's not the version of yacht life that makes it into the brochure, or the reality show. And it's the story Dean leads with now — not the biggest boat he's worked on, not the fanciest guest — because it's the truest one.Why YachtsTwenty-two years ago, Dean started his apprenticeship at 15 in what he calls "the Gordon Ramsay era" — yelling, getting burned, abusive kitchen culture treated as normal. He wasn't chasing Michelin stars. He was looking for a version of this career that let him travel, get paid what he was worth, and keep his sanity intact. Yachting checked every box he didn't know he was allowed to want.What "Below Deck" Doesn't Show YouOn a superyacht, roughly 70% of the boat belongs to guests — the flowers, the leather, the finishes. The other 30% is crew country: bunk beds, shared cabins, thinner carpet, harsher lighting. You can feel exactly where you cross that threshold. It's not exploitation, Dean is clear — it's just the part nobody photographs.The economics on the guest side are almost absurd by comparison. A week charter on his last boat ran $1.2 million. The chef's food budget alone was $50,000 a week — not because guests eat that much, but because you're provisioning for anything they might ask for, at any hour, with no grocery store to run to mid-ocean. Tips ran $4,000–$8,000 a week per crew member. Which is how you end up getting woken at 3am to make chicken fingers, and being genuinely fine with it.The Village That Gave Him a FreezerThe two places Dean says actually changed him weren't the biggest boats — they were Alaska and Raja Ampat, Indonesia. In Vanuatu, his yacht stopped at a remote village the owners had given solar panels the year before. Dean asked the chief's son the reflexive question — "what do you do for a living?" — and got looked at like it didn't compute."I fish, I grow my vegetables, and I live," the man told him. "I smoke a bit of weed." In the year since the solar panels arrived, the village had built a small economy around freezing fish to sell in town. Dean's takeaway wasn't a lesson about simplicity — it was a correction to the assumption that wealthy people are careless with what they have. He's met, in his words, some of the most generous people he'll ever know, on boats most people will never set foot on.What It Actually CostsThe entry price is almost nothing — an STCW safety course and a basic medical exam run about $1,300 total. The real cost shows up later: missed weddings, relationships that don't survive the distance, and years living in shared cabins with people you didn't choose. Dean calls himself lucky — he started young, with no baggage — but he's honest that the mental toll compounds, especially for anyone who isn't naturally good with people in tight quarters.His one non-negotiable: coffee on deck every morning, watching the sunrise, before the day starts. And a rule he wishes he'd learned faster — know when to leave. "This is bullshit. I don't feel happy waking up every day. I leave," is how he puts it now, after staying on boats longer than he should have more than once in 14 years.Eight Years to Feel Like a Real ChefDespite steady work on increasingly high-end boats, it took Dean about eight years to fully trust that he belonged — that he could walk onto any yacht, read what the guests actually wanted, and deliver it. Now running a coaching program and recruitment agency for yacht chefs, he says the imposter syndrome is gone, not because he became perfect, but because he can see exactly where he went wrong and hand newer chefs a shortcut around it.The One Thing That Still Worries HimNot the storms. Not the isolation. The mental toll of chefs sacrificing themselves for people who, in his words, "couldn't care less if you stay or leave" and "forget about you within a year." Three or four burnouts into his own career, it's the part of the industry he's most focused on changing — both through his coaching and by pushing owners and agencies to actually pay chefs what they're worth.Big appreciation to everyone building something real out of an industry that doesn't always make it easy — this conversation is for anyone quietly wondering if there's a different way to build this career.Chapters00:00 — Cold Open — The Hallway Where the Yacht Changes02:04 — Almost Dying in a Cyclone Crossing the South Pacific06:13 — Welcome, Chef Dean Harrison06:35 — Why Yachts? Leaving the Gordon Ramsay Restaurant Era10:31 — What "Below Deck" Doesn't Show You13:36 — Provisioning $50K a Week for One Charter16:01 — The 365-Day Operation: Where the Extra Food Goes17:17 — Temp, Full-Time, and Rotational Contracts18:43 — Recession-Proof: Why the Rich Keep Chartering20:39 — The MLC: The Law That Protects Crew at Sea21:40 — The Creative Freedom of Not Costing a Plate24:15 — Alaska, Raja Ampat, and the Village That Changed Him26:56 — What It Actually Costs to Get In27:55 — What It Costs You Emotionally, Physically, Romantically29:26 — Coffee, Sunrise, and Knowing When to Leave a Boat31:50 — Safety, Predators, and What the MLC Actually Protects34:31 — The Thorns: 24-Hour Service and Leaving Your Ego Behind35:46 — How to Actually Prepare for This Industry37:41 — Why Chefs Leave: Camaraderie, Burnout, and the Clock39:36 — Eight Years to Feel Like a Real Chef40:50 — Imposter Syndrome on the Other Side of the Table42:29 — Building an Agency and Fighting for Better Pay43:00 — What He'd Tell His 22-Year-Old Self44:28 — Play: Snowboarding, Free Diving, Staying Human45:00 — The Next 12 Months46:14 — The One Thing That Still Worries HimBecome a Yacht Chef | Get Hired, Get Paid, See the WorldAbout Dean Harrison — Yacht Chef & FounderThe Yacht ChefDean Harrison | The Yacht ChefAB Techniccal College | Culinary ProgramCarolina Health & WellnessRegister for The Leadership LabAdam M LambChef Life Media LLC

On today's episode presented by IGADI Dispensaries and Meraki Cannabis, we sit down (virtually) with Chef Ming Tsai from Big Sky Montana to talk about the upcoming Food & Wine festival going down Sept 25-27th. Chef has a long history of working in hospitality, starting in his mother's restaurant back when he was just a pre-teen in Dayton, OH. Fast-forward to today & he's running an award winning restaurant in Big Sky Montana and preparing for their inaugural Big Sky Food & Wine festival. We talk about his history in the restaurant scene, but also how he fell in love with the industry. His path from Ohio to Boston, Boston to France and then dancing across the country before planting his flag and declaring Montana his home. A wonderful episode filled with stories from the kitchen, his family & his dear friends from the community. You'll love his story and this episode, that I am certain. If you want to join the Big Sky F&W festivities, you can get tickets at bigskyfw.com and use promo code STONED15 for discounted pricing at checkout! We hope to see you under the stars and amongst the moose and elk this autumn! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

In this episode of For The Dads with Former NFL Linebacker Will Compton, Chef begs for forgiveness after not bringing in burritos for the boys, break down the Compton’s Dinner Party and debate whether Willy C knows how to mow or now — all while keeping the episode fun, fresh and of course, under an hour. The episode kicks off with the Will recapping a hectic morning that left him with no breakfast before getting into some hilarious topics like: Brushing Kids Teeth SUCKS Hanging Deer In The House Sherm Leaving The Dinner Party Too Soon Other highlights include: Chef’s Fun Fact Of The Week! PT6 Thinks Sherm Is Preggo

This week on So Shameless, celebrity chef @Chef.Cream joins us on the couch for a conversation that goes from entrepreneurship and community to race, culture, and some of the biggest debates happening in Black America. We kick things off talking about Traum's successful block party, the work that went into curating the event, and Tahoe's new icee cart—which leads to a conversation about his hustler mentality and why he's always looking for the next opportunity. Then we address the backlash from last week's episode before getting into a much bigger question: Are all white people racist? And what do we make of white influencers who build platforms around being “pro-Black”? Are they genuine allies, profiting from Black culture, or can both things be true? We also discuss Tuskegee University's new dress code, including the controversy surrounding restrictions on bonnets and durags, and the debate over respectability, professionalism, and cultural expression. Then we get into the criticism surrounding Earn Your Leisure and Invest Fest, including Rashad Bilal's comments about creating a festival specifically for Black people and why the event has become such a polarizing topic online. Finally, we discuss disturbing reports involving Black people being found hanging from trees in the South and the fear, anger, and questions those cases have raised—including what Black communities should demand from authorities when circumstances surrounding a death are unclear. It's another uncomfortable, complicated, and very So Shameless conversation. Tap in and let us know where you stand.Socials Cream@Chef.Cream on Instagram and TikTok

In this episode of the National Crawford Roundtable podcast the guys discuss the latest with Iran--is Trump flailing to find an off-ramp in the war with Iran? Or is he brilliantly carrying out an 'Anaconda Plan'? The guys also look at what is going on with the WNBA--has it lost its mind? WNBA star Skylar Duggins-Smith was denied access to team (Phoenix Mercury) facilities and services like massage therapy, chefs, chiropractic care, nutritionist accessibility, strength and conditioning, etc. while out on maternity leave after having her 2nd baby. And the guys talk about the Islamification of America--is it really happening?

Up north they're called Pudgie Pies. Down south they're Toasties. Either way, they're the ultimate camp food, and wild game is the star of the show. Chef Ellie Lawton and Midwest Host Joel Kleefisch show you how to become the Pie Iron master of camp in this Fowl Life Eat Wild Series. Don't miss this one! This episode is brought to you by Travel Wisconsin and Camospace!`

In this very important re-airing of Add Passion and Stir, Navyn Salem, founder and CEO of the malnutrition social enterprise Edesia, discusses our shared humanity in caring for children all over the world. Edesia produces fortified, peanut-based products like Plumpy'Nut for humanitarian agencies like UNICEF, World Food Programme, and other NGOs working in emergency and conflict zones.“We feed children everywhere because that's what humanity is, and we do not want to lose our humanity. We are smart enough. We have enough resources. We're creative and innovative enough to feed every child on planet Earth,” Salem asserts.Edesia has been impacted by Trump Administration decisions around foreign aid in the last seven months. “I started speaking up and explaining to people that huge parts of humanitarian assistance that the US government does are a win-win for the world and they have to be continued,” she says.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Savor Sonoma at Graton Resort & Casino: Carey Sweet on AYA, Live Fire & Vine & Sonoma County Wine Wine Road: Wine, When & Where Podcast Host: Katie Ambrosi Guest: Carey Sweet — longtime Sonoma County wine and food writer and Public Relations Manager at Graton Resort & Casino Episode Summary What's new at Graton Resort & Casino, and what can wine and food lovers expect from Savor Sonoma Live Fire & Vine? In this episode of the Wine Road: Wine, When & Where Podcast, Katie Ambrosi sits down with longtime Sonoma County wine and food writer Carey Sweet at Graton Resort & Casino in Rohnert Park, California. Carey shares her journey from covering the Sonoma County culinary scene as a journalist to joining the team at Graton, along with an inside look at the resort's major expansion, its growing culinary program, the new AYA restaurant, and the upcoming Savor Sonoma food and wine celebration on August 21–22, 2026. We also dive into the Live Fire & Vine Festival, featuring nationally known chefs cooking over live fire alongside a Sonoma County wine village, plus Graton's on-site farming program, sustainability efforts, upcoming restaurants and entertainment, and what makes Graton an increasingly important part of the Sonoma County food and wine scene. In This Episode Katie and Carey talk about: Carey Sweet's career covering Sonoma County wine, food, restaurants and hospitality and her transition from journalism to public relations at Graton Resort & Casino The major expansion underway at Graton, including a new smoke-free casino space AYA, Graton's new flagship restaurant led by Chef Roy Ellamar Chef Ellamar's California coastal cuisine with Asian, Hawaiian and Filipino influences Savor Sonoma, taking place August 21–22, 2026 The sold-out Friday Headliners Dinner and Saturday's Live Fire & Vine Festival Celebrity chefs including Aarón Sánchez, Marcus Samuelsson, Bryan and Michael Voltaggio, Nyesha Arrington, Charlie Palmer, Dustin Valette and Roy Ellamar The Aarón Sánchez Impact Fund, under the Emeril Lagasse Foundation, and its support of Latino youth pursuing culinary careers Graton's five-acre G5 farm and plans for the new 40-acre G40 farm Sonoma County sustainability, farm-to-table dining, living wages and community investment Graton's Sonoma County-focused wine program and Wine Director James Hernandez New and upcoming Graton restaurants including Revere (which is the rebranded 630 Park Steakhouse), Neon Kitty and Soco DoCo The Playbook's Detroit-style pizza and quesabirria tacos Graton entertainment, including John Legend, Third Eye Blind and plans for a new 3,600-seat theater Carey's favorite West Sonoma County food destinations What makes a great Sonoma County restaurant wine list Savor Sonoma 2026: Event Details Savor Sonoma takes place at Graton Resort & Casino in Rohnert Park, Sonoma County, on Friday, August 21 and Saturday, August 22, 2026. Friday, August 21: Headliners Dinner The Friday night Headliners Dinner is sold out and features a five-course collaborative dinner from acclaimed chefs including Aarón Sánchez, Charlie Palmer, Bryan and Michael Voltaggio and Roy Ellamar. Saturday, August 22: Live Fire & Vine Festival Time: Noon–5:00 PM Location: Poolside at Graton Resort & Casino General Admission: $165 VIP: $245, including the AYA after-party from 7:00–9:00 PM SOLD OUT Dress: Sonoma County elegant / resort wear Live Fire & Vine brings together acclaimed chefs cooking over open fire, Sonoma County and California wineries, live music and a poolside wine-country setting. Featured chefs: Aarón Sánchez, Chef, restaurateur and television personality known for MasterChef and Chopped Nyesha Arrington – James Beard Award finalist, alumna of "Top Chef," "Next Level Chef" and chef/owner of Native by Nyesha Cal-global restaurant in Los Angeles Marcus Samuelsson, Award-winning chef, restaurateur and Top Chef Masters winner Charlie Palmer, Sonoma culinary pioneer and founder of the Charlie Palmer Collective Bryan & Michael Voltaggio, Top Chef alumni and acclaimed restaurateurs Dustin Valette, Michelin-recognized Sonoma chef-vintner and founder of Valette Hospitality Roy Ellamar, Executive Chef of AYA at Graton Resort & Casino Wine Road Wineries at Savor Sonoma Live Fire & Vine We're especially excited to see several Wine Road member wineries pouring at Savor Sonoma. If you're attending Live Fire & Vine, be sure to look for these Wine Road wineries: A. Rafanelli Winery Bricoleur Vineyards Iron Horse Vineyards J Vineyards & Winery Ridge Vineyards Silver Oak Cellars These wineries are part of the Wine Road community representing the wines and wine experiences of Northern Sonoma County and Sonoma County wine country. Live Fire & Vine Chef Menu Aarón Sánchez Grilled Chicken Halves Congri, heirloom tomato and peach salad, Crystal Mojo sauce Marcus Samuelsson Whole Smoked Lamb Roasted pineapple, olive tapenade, roti and Scotch bonnet peppers Bryan & Michael Voltaggio Miso-Mushroom Cedar-Planked Cod Mushroom fideos, maitake mushroom, fennel pollen and Espelette aioli Dustin Valette Whole Pig Porchetta Smoked guanciale and white corn salad, Périgord truffle espuma Roy Ellamar Octopus Tinono & Pork Belly Lechon Sweet onions and Sungold tomatoes Nyesha Arrington Santa Maria-Grilled Tomahawk Ribeyes Kickback potato salad, charred spring onion and beef-fat vinaigrette Graton Resort & Casino Culinary Team G40 Vegetable Paella Pan-Roasted Camembert Local fruit and honey with Della Fattoria bread Cold Fruit Stand House-made chamoy, chili and lime salt Semolina Olive Oil Cake Whipped mascarpone and grilled summer stone fruit Wineries Pouring at Savor Sonoma Live Fire & Vine The Live Fire & Vine wine village features a broad selection of Sonoma County, Napa Valley and California wineries, including: A. Rafanelli Winery Aperture Cellars Bricoleur Vineyards Browne Family Wines Chappellet Hourglass J Vineyards & Winery Ledson Winery & Vineyards Martinelli Winery & Vineyards Ram's Gate Winery Ridge Vineyards Silver Oak Cellars Staglin Family Vineyard The Mascot Truchard Vineyards Turley Wine Cellars Valette Wines Vérité / Anakota Williams Selyem More About AYA at Graton Resort & Casino AYA is Graton Resort & Casino's new flagship restaurant, led by Chef Roy Ellamar, whose background includes working with legendary chef Joël Robuchon. The restaurant highlights California coastal cuisine with Asian, Hawaiian and Filipino influences while drawing ingredients from Graton's own farming program. Carey also talks about Graton's five-acre G5 farm and the planned G40, a 40-acre agricultural project designed to expand the resort's connection between farming, sustainability and its restaurants. New Restaurants & Entertainment at Graton Graton continues to expand its food, beverage and entertainment offerings. Carey gives us a preview of several projects, including: Revere: a reimagined version of the 630 Park Steakhouse with tableside presentations and a dramatic meat program. Neon Kitty: a playful, upscale concept inspired by Japanese convenience-store culture, expected to open in September. Soco DoCo: a brioche-based doughnut concept. The Playbook: serving casual favorites including Detroit-style pizza and quesabirria tacos. Graton is also expanding its entertainment offerings, with concerts including recent performances by John Legend and Third Eye Blind and plans for a new 3,600-seat theater as part of its hotel expansion. Carey Sweet's Sonoma County Food & Wine Picks In our rapid-fire round, Carey shares some of her favorite Sonoma County and West County destinations and discusses places including: Casino Bar & Grill in Bodega Valley Ford Creamery and Estero Gold cheese Rocker Oysterfeller's in Valley Ford Hazel in Occidental Cyrus in Geyserville SingleThread in Healdsburg Dry Creek Kitchen in Healdsburg She also shares her philosophy on Sonoma County restaurant wine programs: start with the wines and build the menu around what you want to drink. Also Mentioned in This Episode Graton Resort & Casino AYA The Playbook Tony's Revere/630 Park Steakhouse Neon Kitty Soco DoCo Douglas Keane and Cyrus SingleThread Dry Creek Kitchen Casino Bar & Grill Valley Ford Creamery Rocker Oysterfeller's Hazel About the Wine Road Podcast Wine Road: Wine, When & Where explores the wineries, winemakers, chefs, restaurants, events and personalities that make Northern Sonoma County wine country such a special place to visit. Follow the Wine Road for more stories and events from Alexander Valley, Dry Creek Valley and Russian River Valley, and subscribe to the podcast so you don't miss our next episode.  

Chef Juliana Lima, formada pela Le Cordon Bleu de Paris, é especialista em churrasco e se tornou um dos grandes nomes da gastronomia nas redes sociais. Com passagens pela TV e milhões de seguidores, ela conquistou espaço ao unir técnica, criatividade e uma forma simples de ensinar culinária.

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MaryAnn DiMarco is an author, motivational speaker, and internationally recognized psychic medium and spiritual teacher. Known for her down-to-earth, relatable approach, she blends humor, heart, and real-world wisdom to help others develop their intuitive gifts. MaryAnn offers sold-out workshops, group instruction, and one-on-one mentorship to lightworkers, empaths, and aspiring mediums looking to connect with Spirit and trust their inner guidance. She's been a guest on popular podcasts including Dear Gabby, The Marie Forleo Podcast, Heal with Kelly, Sibling Revelry with Kate Hudson and Oliver Hudson, Small Medium at Large with Rebecca Rosen, Language of Love with Dr. Laura Berman, and many others. MaryAnn is the author of Believe, Ask, Act: Divine Steps to Raise Your Intuition, Create Change, and Discover Happiness, Medium Mentor: 10 Powerful Techniques to Awaken Divine Guidance for Yourself and Others, and her newest release The Guide(s) Book: Mapping Out Life's Journey with Spirit by Your Side. In This Episode, We Explore:How mediumship can enhance both personal and professional life when it's approached as a tool for empowerment and intuitionThe importance of divine timing, releasing expectations, and trusting the process for clearer mediumship readings and manifestationsNurturing intuition from a young age, including children's natural psychic abilities and how families can support themThe role of the physical body, nutrition, hormonal shifts like menopause, and self-advocacy, in staying a clear spiritual channelHow daily spiritual practices, past-life insights, and understanding family soul contracts can deepen self-awareness and relationshipsLearn more about MaryAnn DiMarco here: maryanndimarco.comFollow MaryAnn on Instagram here: https://www.instagram.com/maryannthemedium/Follow MaryAnn on Facebook here: facebook.com/MaryAnnTheMedium/ Watch MaryAnn here: youtube.com/MaryAnnDiMarcoStay Connected:Instagram https://www.instagram.com/whitneyaronoff/Instagram https://www.instagram.com/starseedkitchen/TikTok https://www.tiktok.com/@whitneyaronoffTikTok https://www.tiktok.com/@starseedkitchenLearn more about Starseed Kitchenhttps://starseedkitchen.com/Shop organic spiceshttps://starseedkitchen.com/shop/code STARSEED for 10% offShop Chef Whitney's favorite source for organic regenerative meats at StarWalker Organic FarmsUse code CHEF for 10% off your online order of $150 or more. Get an additional 10% off for a total discount of 20% when you choose a subscription. https://www.starwalkerorganicfarms.com/discount/CHEFSave 20% off on the healthiest beef sticks by Artemis. 100% organic grass-fed & grass-finished beef sticks. Regeneratively raised with the added bonus of organ meat, heart & liver. Use code STARSEED20 for 20% off. https://bit.ly/4aHDKFlThe 36-pack Subscribe & Save plus my code saves you about 36% off retail.Work with a personal chefhttps://form.typeform.com/to/CGDu08tEBook a 1-on-1 callhttps://bit.ly/4smXWUfFind more of Chef Whitney's offerings herehttps://linktr.ee/whitney.aronoff

Revisiting Viral meez Episodes — we're bringing back one of the most-listened-to conversations in meez Podcast history. This episode originally aired October 31, 2023.Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand. John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.Links and resources

Chef AJ has been through one of the hardest chapters of her life. But she is still laughing. Still exercising. Still showing up. Still making plans. And most importantly, still finding reasons to enjoy life. In this deeply personal and often hilarious conversation, Chef AJ joins Chuck Carroll to talk about continuing to move forward despite health challenges, treatment and unexpected obstacles. She shares why improv comedy and exercise remained priorities even during some of her most difficult days—and why doing the things that make you feel better can matter most when you least feel like doing them. Chuck and AJ also open up about the friendship they've developed while both navigating their own health challenges and the messages of encouragement they've exchanged along the way. Plus, Chef AJ talks about laughter, improv, overcoming fear, taking chances, creating your own luck and why sometimes the first step forward is the hardest—and most important—one. And there is plenty of fun ahead! Chef AJ is hosting the Plant Powered Party in Las Vegas September 4–6, where Chuck will also be appearing along with an incredible lineup of plant-based doctors, chefs and experts. Can't make it to Las Vegas? You can join the party virtually from anywhere in the world and watch online. Use the link in the episode notes to learn more. This is a conversation about friendship, resilience and finding joy even when life doesn't go according to plan. Never stop moving forward. Exam Roomies of the Week Hemma Werner Gail Sears Anette Cathrine Nedreli Make a gift to support The Exam Room Podcast and the life-changing work of the Physicians Committee.

To join us and engage with all our guests and events, go to restaurantunstoppable.com/live -OR- to just catch today's guest, head over to restaurantunstoppable.com/cwe and we will get you a link to join that specific event for FREE! Chef Jason Santos is the chef/owner of the Buttermilk & Bourbon Group, a family of New Orleans–inspired Southern restaurants in Massachusetts including Buttermilk & Bourbon, Citrus & Salt, and related concepts. A Massachusetts native and Newbury College culinary grad, he rose through Boston kitchens before gaining national attention as the fan-favorite runner-up on Season 7 of Hell's Kitchen, which led to recurring roles on Hell's Kitchen, Bar Rescue, Today, and The Talk. Today he splits his time between running his restaurant group, appearing on television, and authoring cookbooks such as Buttermilk & Bourbon and Simple Fancy. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - https://www.hermetic.ai/ Hermetic.ai Private event leads die in inboxes every day. Mia fixes that. She's an AI agent that responds within seconds, handles the back-and-forth, and fills your event calendar — automatically. Fully integrated in under 10 minutes. Head to hermetic.ai and put her to work. - Hotshift - Hotshift is the all-in-one tool built by a restaurant owner, for restaurant owners. Scheduling, hiring, training, reviews — one roof, one login. Plusreal-time labor cost forecasting before the shift ever starts. Head to hotshift.pro/unstoppable. - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - US Foods - Running a restaurant takes MORE than great food – it takes reliable deliveries, quality products and smart tools built for foodservice. Restaurant Unstoppable listeners get a free business bundle when they become a US Foods customer.  Visit usfoods.com/unstoppable. - Guest contact info:  Website: https://www.chefjasonsantos.com/ Email: jason@buttermilkbourbon.com Thanks for listening! Rate the podcast, subscribe, and share! 

De tous les grands chefs américains sortis auréolés de la Seconde Guerre mondiale, Douglas MacArthur aura sans doute été le plus brillant – mais aussi le plus brutal. Jugé incontrôlable par le président Truman, il va même être « débarqué » !Dans ce nouvel épisode passionnant des Grands dossiers de l'Histoire, Franck Ferrand vous plonge dans les coulisses méconnues de la guerre de Corée. Écoutez le récit saisissant de cette confrontation entre les États-Unis et le bloc communiste, qui a marqué le début de la Guerre Froide et laissé des millions de victimes civiles.Le 25 juin 1950, le général américain Douglas MacArthur est réveillé en pleine nuit par un appel alarmant : les troupes nord-coréennes, soutenues par l'URSS et la Chine, ont franchi le 38e parallèle pour envahir la Corée du Sud. Sous l'égide de l'ONU, les États-Unis s'engagent alors dans un conflit qui va s'enliser pendant trois ans, malgré les offensives audacieuses du stratège MacArthur.Découvrez comment ce dernier a tenté d'emporter la victoire par tous les moyens, allant jusqu'à proposer l'utilisation de l'arme atomique, au grand dam du président Truman. Suivez les rebondissements de cette guerre oubliée, marquée par des bombardements massifs de villes et de villages, faisant des centaines de milliers de victimes civiles.

Angela "The Kitchenista" Davis helps Laci cook up a juicy episode on Darius “Crooks” Williams, a chef blogger accused of shady business practices, assault, and plagiarizing recipes. Plus, a man is out $30 million after building a section of “Trump’s” border wall and ending up with no buyers. Content Warning: Physical and sexual assault is mentioned in this episode. Please take care of yourself while listening. (Originally Released 08/09/2021) Follow on Instagram: Scam Goddess Pod: @scamgoddesspod Laci Mosley: @divalaci Angela Davis: @thekitchenistaSee omnystudio.com/listener for privacy information.