Podcasts about chefs

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

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

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

Chaque vendredi, David Ordono et Adrien Pitard, opening planner et fondateur de la société Entrée, explorent les dessous de l'entrepreneuriat food et partagent des conseils pratiques pour accompagner celles et ceux qui veulent lancer leur restaurant.Dans cet épisode, une question essentielle : quand et comment créer sa société ?Adrien détaille les étapes et les points clés pour bien démarrer :• Le bon moment pour créer son entreprise selon l'avancée du projet.• Pourquoi il faut anticiper et s'entourer d'un avocat ou d'un expert-comptable.• Les principales formes juridiques (EI, EURL, SARL, SASU, SAS, micro-entreprise) et leurs implications.• Les démarches incontournables : rédaction des statuts, dépôt de capital, ouverture du compte, immatriculation au greffe.• Les erreurs à éviter : choisir un mauvais statut, négliger les clauses ou sous-estimer les délais.

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

Chef Kyle Knall shares about his formative years in New York City, and how and why he relocated to Milwaukee, where he's found success with Birch restaurant, and plans to open his second venture, Cassis, this winter.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this episode. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On this edition of Fascinating Ohio, we're talking with some Ohioans about food, bats and crafts.

In this episode of The MG Method, Michelin Restaurateur, Chef and creative director Lucho Martínez opens up about his unconventional path from a childhood split between Veracruz and Nashville to leading some of Mexico City's most forward-thinking immersive restaurants (Ultramarinos, Em, Martinez & Cafe Tormenta) & experiences. Lucho reflects on how independence, intuition, and humility shaped his craft, and why he refuses to be defined by the title “chef.” Through stories of resilience, creativity, and transformation, he reveals how cooking became both a form of survival and a vehicle for self-expression and how he is exploring his next chapter in storytelling, media, and building worlds beyond the kitchen.

In bustling kitchens across China, steam rises and pans fly, yet no one breaks a sweat. The chef is made of steel. Across the country, robotic cooks are quietly transforming how we eat. They are fast, consistent, and never need a break. But as algorithms take over the wok, the future of the human touch in cooking hangs in the balance. The subtle intuition of a seasoned chef and the warm connection between cook and eater are now what's on the line. / The down dilemma: decoding price, quality, and standards in winter wear (17:31). On the show: Niu Honglin, Steve & Ding Heng

durée : 00:02:44 - Regarde le monde - On regarde le Royaume-Uni et Zack Polanski, du parti des Verts, qui marche peut-être dans les pas du tout nouveau maire de New York, Zohran Mamdani. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Wie gehe ich mit schlechten Chefs um?

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

On this edition of Fascinating Ohio, we're talking with some Ohioans about food, bats and crafts.

In this episode, Michael is joined by Ellie from the Prep Foundation to discuss how the foundation educates young people about nutrition and cooking, especially with the decline in food tech education due to reduced school funding. Ellie shares her journey from being a chef to working with Prep, highlighting the foundation's activities, such as in-school sessions and farm-to-fork days. They also discuss the importance of gut health, the challenges faced by schools, and the crucial role the hospitality industry can play in supporting these initiatives. The episode underscores the broader impact of teaching children healthy eating habits, aiming to tackle obesity and other lifestyle diseases.Connect with Ellie:https://prept.foundation/Become a Prept Partner and make a real difference to food culture in the UK. Find out more here https://prept.foundation/partners/- to find out how your school can take part in the programme, visit Prept's website (https://prept.foundation/what-we-do/)https://www.linkedin.com/in/ellie-ledden-137329182/Ellie up for an award. Finals on Monday. Voting open until then. Give your vote here:https://www.thestaffcanteen.com/nomination/ellie-ledden-chef-educator-sussex-1757617272#/A big thank you to our epsiode sponsor Apron.The power tool for payments that helps hospitality operators save time, cut admin, and get back to doing what they love: looking after their guests and teams.Head to their website to sign up.Connect with the podcastJoin the Hospitality Mavericks newsletterTune in via your favourite podcast platform - here More episodes for you to check out here Takeaways: Hospitality leaders are on a mission to positively impact society and the planet. We are what we eat, and food education for kids is crucial for their health. Teaching young people cooking skills can transform their relationship with food and wellness. The Prepped Foundation connects chefs with schools to empower children through cooking education. Food culture directly impacts our health, and we must teach kids about nutritious choices. Hospitality can be a powerful force for good, addressing food education and youth empowerment. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

Suposta construção de abrigos subterrâneos por Mark Zuckerberg e outras lideranças de empresas de tecnologia alimentam especulações sobre temores com avanço e sofisticação da IA.

durée : 00:02:44 - Regarde le monde - On regarde le Royaume-Uni et Zack Polanski, du parti des Verts, qui marche peut-être dans les pas du tout nouveau maire de New York, Zohran Mamdani. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Danny Lynch, Chef at Le Cheile, Barefield was back with some delicious recipe you can make for yourself at home. This week, Danny brought in some delicious smoked bacon, mushroom and chicken creamy pasta with a cheesecake for desert.

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

durée : 01:28:55 - Vladimir Ashkenazy, le chef d'orchestre - par : Aurélie Moreau - Pianiste éblouissant et chef d'une grande renommée, Vladimir Ashkenazy nous a offert de passionnants enregistrements à la tête de différents orchestres, au programme aujourd'hui dans Chostakovitch, Rachmaninov, Franck, Berlioz, Mozart, Sibelius… Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

There's excitement among Kiwi food experts and hospo giants about what the Michelin Guide's arrival could do for tourism. Tourism New Zealand is investing $6.3 million to bring the guide to New Zealand, and it's estimated 36,000 more international visitors could be drawn in as a result. Executive chef at Ahi and New Zealand Food Story host Ben Bayly says this move will give the nation's food sector more credibility. "Let's face it, gastronomic tourism right now is huge, people are travelling all over the world to eat food - that is their main driver for coming to countries now." LISTEN ABOVESee omnystudio.com/listener for privacy information.

This week, Where's My Money host Reagan White sits down with renowned chef and restaurateur Al Brown, to explore his journey from rural roots to culinary icon. Brown reflects on his upbringing, the creation of Logan Brown, Depot, Federal Deli, and Best Ugly Bagels. He emphasises authenticity, informality, and generosity as the heart of his brand. Brown shares insights into building strong teams, staying hands-on, and balancing creativity with commercial success. Powered by ⁠⁠⁠⁠⁠⁠⁠enable.me⁠⁠⁠⁠⁠⁠⁠ Watch us on ⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠ /⁠⁠⁠⁠⁠⁠⁠ Tik Tok⁠⁠⁠⁠⁠⁠⁠: @wheresmymoneynz ⁠⁠⁠⁠⁠⁠⁠Reagan White Instagram⁠⁠⁠⁠⁠⁠⁠ Where's My Money? ⁠⁠⁠⁠⁠⁠⁠Linktree⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Chicago chef opens new River North restaurant: brings new culinary vision to downtown

Angesichts der Krise in der Branche lädt Bundeskanzler Friedrich Merz (CDU) am Donnerstag zum Stahlgipfel. Jürgen Kerner von der Gewerkschaft IG Metall sieht die größte Gefahr in China.

Obwohl der Chef des Stadtzürcher Energieversorgers unterdessen zurückgetreten ist, reisst die Kritik nicht ab. Auch der zuständige Stadtrat Michael Baumer muss sich Vorwürfe gefallen lassen. Manche dürften wahlkampftaktisch motiviert sein. Weitere Themen: · rote Fabrik bleibt Ort für alternative Kunst und Kultur. · Konflikt zwischen der Bührle Stiftung und der Stadt Zürich spitzt sich weiter zu.

This year's holiday cups just arrived at Starbucks and the demand is insane, Generation Alpha's "6-7" slang is out of control, we found a chef so crazy for General Tso's Chicken he's rapping about it, and we you frequent buffets don't miss the tips inside here to optimize your eating! We also fessed up to the things we get most competitive about! See omnystudio.com/listener for privacy information.

Nothing caps a day in the blind like a hearty wild game stew or soup back at camp. Fowl Life Midwest Host Joel Kleefisch and award-winning French Chef Ellie Lawton break down recipes good for the goose or the whole gander. Set down your Benelli and pick up your ladle, cuz, it's as easy as duck soup! This episode is brought to you by Travel Wisconsin, Camospace, and GATR coolers

Hello!New episode of the podcast is out. This is part of a little bonus season I'll be occasionally releasing; in between the regular episodes of the podcast!Here we will be talking with Greek chefs abroad,-that's outside Greece- who cook, work and live in different places, and promote the Greek cuisine in their own way.What are their dreams? How's Greek food perceived outside Greece in their perspective countries, and do they feel as ambassadors for Greece and her gastronomy?What are the most embarrassing aspects of Greek food abroad? And how is the national cuisine in the places that they live? Who does what best?Today for the first episode of this series I' m chatting to chef Aino Mavrogiannaki; a Greek-Finnish chef who lives and works in Helsinki, but who's is from Crete as well, and grew in New York too!Let's find out!Love,ThomSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. We are live from the HQ the Lounge on Cincy Nasty Street! GDollaSign joins us as he brings some of his bartenders on and we ask them some tuff horny questions and we find out which one of them is the most toxic. Follow us on social media @AaronScenesAfterParty

Undercover restaurant critics from the Michelin guide are in the country tasting and rating some of the country's best restaurants. 

(Nov 5, 2025) We have results for local races across the North Country; lawmakers in Essex County are pushing back against the Adirondack Land Trust's plan to rename a mountain near Westport; and Chef Curtiss joins the show for a quick and easy beer bread recipe. 

In the next episode of Greece Chats Podcast with Tony Kariotis Greek American chef Diane Kochilas joins studio for an in-depth conversation about her new cookbook Athens: Food, Stories, Love. The discussion covers her creative journey, her relationship with Athens, and her lifelong dedication to Greek food and culture.--Links:Buy a copy of Diane's book: https://www.dianekochilas.com/athens-food-stories-loveGet Greek Citizenship: https://www.getgreece.com/greekcitizenshipGreek Property Inheritance Assistance: https://www.getgreece.com/inheritance--Diane has spent decades introducing audiences around the world to the beauty of Greek cuisine. Through her many cookbooks, her PBS series My Greek Table, and her cooking school in Ikaria, she has become one of the most influential voices in Mediterranean food. In this episode, she explains how Athens has become a city that blends modern ideas with tradition, and how her new book reflects that balance.We talk about her early years as a Greek American, her move to Greece, and the experiences that shaped her career. Diane shares what continues to inspire her in the kitchen, how storytelling connects to food, and how Greek ingredients carry memories of family and place. She also gives her thoughts on the next chapter of Greek cuisine and closes with our signature question, What does being Greek mean to you?

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, Smothered Benedict Wednesday is now available on the Spreaker Player!Starting off in the Bistro Cafe, Fox State Regime Media lost it on live television over the massive election rejection of Trump and MAGA.Then, on the rest of the menu, Trump ousted the Inspector General of the US housing regulator involved in the Pulte-led mortgage probes of his foes; Trump's top immigration goon has been accused of inventing a rock attack to justify the use of tear gas, then lying about it in court; and, Oregon is suing the Trump administration over $17.9 million in grant funding the state uses for emergency preparations and domestic security.After the break, we move to the Chef's Table where Mexico President Claudia Sheinbaum has pressed charges against a drunk man who harassed her in the street near Mexico's seat of government, saying it was an assault on all women; and, Pope Leo called for ‘deep reflection' about the treatment of detained migrants in the United States.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!“It may be safely averred that good cookery is the best and truest economy, turning to full account every wholesome article of food, and converting into palatable meals what the ignorant either render uneatable or throw away in disdain.” - Eliza Acton ‘Modern Cookery for Private Families' (1845)Become a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

The holidays are a joyful time to gather with family and friends, but for many of us they're also a time to worry about staying on track with our health journey. To help us navigate the season's seemingly endless offerings of rich foods, we are joined by Adrienne Cheatham, professional chef, runner-up on Bravo TV's Top Chef, and author of Sunday Best, nominated for a James Beard Award for best cookbook. Chef Cheatham shares what she loves most about the holidays, simple tips to make seasonal favorites healthier and quick affordable ways to eat healthfully throughout the year. For a chance to win a signed copy of Sunday Best, visit our Facebook and Instagram pages to share your favorite healthy cooking tip. Wishing you and yours a healthy and happy holiday season!   The Takeaway We want to hear from you! Please complete our survey: org/member-feedback. Drop us a line at our social media channels: Facebook// Instagram // YouTube. Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: 1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; 1199SEIUBenefits.org/healthyliving. Get inspired by fellow members through our Members' Voices series: 1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: 1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: 1199SEIUBenefits.org/wellnessevents. To order Chef Cheatham's cookbook, Sunday Best, visit Penguin Random House Books.   Guest Bio Adrienne Cheatham is a New York-based chef, author, consultant and television personality known for her bold perspective on food and culture. A veteran of some of the country's most acclaimed kitchens, Adrienne served as Executive Sous Chef at Le Bernardin and Executive Chef at Red Rooster Harlem and Corporate Chef of the Marcus Samuelsson Group. She rose to national prominence as the runner-up on Top Chef, Season 15, and has since returned to the show as a guest judge. In 2023, Adrienne published her debut cookbook, Sunday Best, inspired by her critically acclaimed pop-up dinner series of the same name. The book was nominated for a James Beard Award. Adrienne is a regular judge on the Food Network and contributor to Epicurious, where her videos have earned over 6 million views. She's been featured in The New York Times, Wall Street Journal, Bon Appétit, Food & Wine, USA Today and more—both as a subject and a writer. In 2025, she and her former Top Chef rival, Joe Flamm, launched The Chef's Cut podcast. Through every platform, she shares stories that connect food, identity, and the communities that shape them.

Sunday, November 9th The Banks Seafood & Steak is hosting their 10th Annual Rise and Rumble: the sweetest showdown in the city as Boston's top pastry chefs go head-to-head for the title of Best Donut. Sue and Kendra talked with Tab Volpe, he's the Pastry Chef for Bistro du Midi, The Banks and Harvest at Grill 23, and one of the competitors.

Pierre Gagnaire est un chef étoilé qui possède des restaurants dans le monde entier, et qui s'est retrouvé avec une toque sur la tête dès 5 ans.Pour célébrer sa présidence du Festival du Livre Gourmand, il invente pour KIDSONO STUDIO une Madeleine de Chef.fe : le toast croustillant d'oeufs Marguerite... et t'explique comment le faire avec lui.Si ça va trop vite, pas de panique : Mets l'épisode sur pause. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Another valid attempt to memorialize Charlie Kirk but a SNAP shutdown happened and the Chef went on a rant and we'll address Charlie another day. Make sure your also checking Distil Union For a 20% discount on Mens accessories solved us promo Code: PartiotpartsBecome a supporter of this podcast: https://www.spreaker.com/podcast/why-i-m-angry-podcast--4230351/support.

(00:46) Schweizer Psychiatriegeschichte - Das Landesmuseum würdigt C.G. Jung mit einer grossen Schau. Weitere Themen: (05:32) Der neue Chef von «Pro Helvetia» ist 100 Tage im Amt: Wir fragen Michael Kinzer, wie ihm der Sprung in die Bürokratie gelungen ist. (10:08) Eine idyllische Paarbeziehung endet im Chaos: Der Spielfilm «Die My Love» der Regisseurin Lynne Ramsay startet in den Deutschschweizer Kinos. (14:19) Zwischen Wodka und Widerstand: Maya Rosas «Moscow Mule» erzählt vom Aufbruch einer jungen Frau in Moskau. (18:39) Das Phänomen «Haftbefehl»: Die Netflix-Doku über den deutschen Rapper enthüllt ungeahnte Abgründe.

Eddie tested out his Chef IQ mini oven and gives a very unexpected answer to what it was he cooked. It rhymes with "roast" but is made of bread.

Boomer thanks all the Team Boomer runners who crushed the NYC Marathon, a caller asks if he ever met Abraham Lincoln Collinsworth, and we take more calls on the Giants and Knicks. Jerry returns for his final update, Eddie puts his Chef IQ to the ultimate test — making toast! Aaron Glenn battles Jets reporters over the week's QB, Dan Quinn admits a ‘my bad' on Jayden Daniels' injury, and we close the hour with Andrew Bogusch's son in the studio, taking on Al in a Mets trivia showdown!

The BanterThe Guys look a gift horse in the mouth….and it was delicious!The ConversationsThe Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on locationJoaquin Rodas's passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience. Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine that was named one of the Best Restaurants in America by the New York Times in 2024 and a semifinalist for Best New Restaurant in the 2025 James Beard Awards.Caroline Schiff is an award-winning Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef '22 and is a James Beard Outstanding Pastry Chef Finalist. She is currently working on writing her second cookbook Daily Dessert with aspirations to bring her first restaurant to life- a classic diner. Leanne Wong is an acclaimed chef, restaurateur, and TV personality best known for her standout run on Top Chef (Season 1) and her culinary leadership in destination-worthy kitchens from New York to Hawaiʻi. After early roles at culinary icons like Jean-Georges and Melia Meliá, she helped launch the original Top Chef empire as a supervising culinary producer. Wong later moved to Hawaiʻi, where she opened the popular Koko Head Café.The Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!Get tickets https://foodandwineclassicincharleston.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

#110.In this special meez podcast feature, Amy Guittard of the namesake chocolate brand leads a discussion with acclaimed chefs Suzanne Goin and Michael Mina, and hospitality tech founders Ryan Handel and Josh Sharkey, on the intersection of creativity and profitability—where inspiration meets the realities of running a business.  They explore the unique challenges and rewarding experiences of running independent restaurants. Key topics include balancing passion with profitability, fostering creativity within constraints, and the vital role restaurants play in community building. The discussion also delves into strategies for driving revenue, understanding the true costs of a dish, and the importance of teamwork in the kitchen. The episode underscores the collective effort needed to preserve independent restaurants, which are essential for reflecting broader humanity and culture.A huge thank you to Brad Metzger and the BMRS team for putting on another spectacular LA Chef Conference this year!Links and resources

As a child, riding, tinkering/repairing bicycles were just a few hobbies Mike enjoyed. But the woodworking project is beneficial for so many reasons. Yes it's fun but it truly helps children and adults with distracted minds become more grounded and able to focus.  Children collaborate and help one another, improve their math skills, use their hands, learn to measure and cut wood and so much more. But it was Mike's mother, Linda, who really concentrated on helping Mike with his OCD/ADHD.  He says, "she was very instrumental in trying to keep me active. It was very hard for her to see this disruptive behavior in her own child." Mike agrees that he was dealing with Impulse control negative attention issues.Education was very important to Linda. She completed her PHD when Mike was a teen.  She was determined to help Mike figure out what interested him, what his strengths and attributes were and decided to concentrate on those gifts. Linda's grandfather had been a Rabbi in Ukraine. Her father died when she was in high school and mother had dyslexia and had never learned to read or write, so all of her past, played a major role in her passion for a solid education. She was determined to help her son overcome his educational challenges.Linda got married at 19. In order to become a lab technician, she got her Batchelor's degree in Science and Medical Technology. "To show how important education was to her, she went back to school got her Masters Degree and then  in her 40's got a PHD in "Immigration History." Mike explains, "growing  up Jewish in Minnesota, was very rare. It was very interesting to see these immigration patterns that she lived through and seeing similar patterns repeating again today. Later on LInda started a historical society to study Jewish Immigration in the Upper Midwest.Knowing her son's interests helped Linda come up with the idea for Mike to help her when she was cataloging information from those of her Jewish community who had passed away. Family members had donated diaries and personal information. These tasks were very detail oriented and she knew that was one of her son's many strengths. He created a useful database.Contact Information for Maplewoodshop:Email address:mike@maplewoodshop.comFacebook -@MaplewoodshopNJhttps://www.facebook.com/MaplewoodshopNJ/LinkedIn -https://www.linkedin.com/company/maplewoodshop/Instagram -@maplewoodshophttps://www.instagram.com/maplewoodshop/?hl=enTwitter-@MaplewoodshopNJhttps://twitter.com/MaplewoodshopNJThreads -@maplewoodshophttps://www.threads.net/@maplewoodshopYoutube -@maplewoodshop727https://www.youtube.com/channel/UCpPIu2juABNjm_2ZoMjrx4wTiktok -@maplewoodshophttps://www.tiktok.com/@maplewoodshophttps://www.maplewoodshop.com/ "Should Have Listened To My Mother" is an ongoing conversation about mothers/female role models and the roles they play in our lives. Jackie's guests are open and honest and answer the question, are you who you are today because of, or in spite of, your mother and so much more. You'll be amazed at what the responses are.Gina Kunadian wrote this 5 Star review on Apple Podcast:SHLTMM TESTIMONIAL GINA KUNADIAN JUNE 18, 2024“A Heartfelt and Insightful Exploration of Maternal Love”Jackie Tantillo's “Should Have Listened To My Mother” Podcast is a treasure and it's clear why it's a 2023 People's Choice Podcast Award Nominee. This show delves into the profound impact mother and maternal role models have on our lives through personal stories and reflections.Each episode offers a chance to learn how different individuals have been shaped by their mothers' actions and words. Jackie skillfully guides these conversations, revealing why guests with similar backgrounds have forged different paths.This podcast is a collection of timeless stories that highlight the powerful role of maternal figures in our society. Whether your mother influenced you positively or you thrived despite challenges, this show resonates deeply.I highly recommend “Should Have Listened To My Mother” Podcast for its insightful, heartfelt and enriching content.Gina Kunadian"Should Have Listened To My Mother" would not be possible without the generosity, sincerity and insight from my guests. In 2018/2019, in getting ready to launch my podcast, so many were willing to give their time and share their personal stories of their relationship with their mother, for better or worse and what they learned from that maternal relationship. Some of my guests include Nationally and Internationally recognized authors, Journalists, Columbia University Professors, Health Practitioners, Scientists, Artists, Attorneys, Baritone Singer, Pulitzer Prize Winning Journalist, Activists, Freighter Sea Captain, Film Production Manager, Professor of Writing Montclair State University, Attorney and family advocate @CUNY Law; NYC First Responder/NYC Firefighter, Child and Adult Special Needs Activist, Property Manager, Chefs, Self Help Advocates, therapists and so many more talented and insightful women and men.Jackie has worked in the broadcasting industry for over four decades. She has interviewed many fascinating people including musicians, celebrities, authors, activists, entrepreneurs, politicians and more.A big thank you goes to Ricky Soto, NYC based Graphic Designer, who created the logo for "Should Have Listened To My Mother".Check out the SHLTMM Podcast website for more background information: https://www.jackietantillo.com/Or more demos of what's to come at https://soundcloud.com/jackie-tantilloLink to website and show notes: https://shltmm.simplecast.com/Or Find SHLTMM Website here: https://shltmm.simplecast.com/Listen wherever you find podcasts: https://www.facebook.com/ShouldHaveListenedToMyMotherhttps://www.facebook.com/jackietantilloInstagram:https://www.instagram.com/shouldhavelistenedtomymother/https://www.instagram.com/jackietantillo7/LinkedIn:https://www.linkedin.com/in/jackie-tantillo/YOUTUBE: https://www.youtube.com/@ShouldHaveListenedToMyMother

In this episode of 'The Biggest Table,' host Andrew Camp converses with Laura Baghdassarian Murray, Director of Spiritual Engagement and Innovation at Fuller Seminary and author of 'Becoming a Person of Welcome.' Laura shares her journey in practicing and understanding hospitality, particularly how it evolved during the pandemic through digital silent retreats. They discuss the theological foundation of hospitality, various influences on Laura's work, the importance of carrying a posture of welcome, and navigating the challenges within hospitality, including boundaries. Laura emphasizes experimenting with small practices to deepen hospitality and cultivate authentic and meaningful connections.Laura Baghdassarian Murray is the director of spiritual engagement and innovation at Fuller Seminary's Center for Spiritual Formation. She is the author of Pray as You Are, serves on the Ministry Collaborative Advisory Board, and previously served at Highland Park Presbyterian Church as the pastor of spiritual formation. Laura is also the founder of the Digital Silent Retreat Ministry, which is rooted in the practice of hospitality to provide brave and courageous spaces for people to connect with God and others (www.digitalsilentretreats.com). Her newest book is Becoming a Person of Welcome, which was just published by InterVarsity. She lives in the Dallas area with her husband and two children.Laura's website: https://laurabmurray.com/This 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. 

KCBS Radio's Foodie Chap Liam Mayclem speaks with Chef Dontaye Ball about Gumbo Social. He also talks about the SF Restaurant Week from November 1 through November 9.

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

Tony Shalhoub is an actor whose roles skew towards the quirky and neurotic — and his characters' quirks often come out through food. In the classic 1996 film Big Night, Tony plays an uncompromising Italian chef whose Jersey Shore restaurant is on the brink of failure. In the TV show Monk, he plays a detective with OCD who has many strong opinions about how he wants his food. In The Marvelous Mrs. Maisel, he's a math professor who, at one point, devises a complex system for not getting too drunk. We cover these roles, as well as a new one he's recently taken on: hosting a travel show on CNN, Breaking Bread. (Breaking Bread airs on Sundays at 9pm on CNN, or you can stream it the next day with CNN's All Access subscription.)The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, Morgan Johnson, and Jazzmin Sutherland.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this heartfelt and candid episode, I'm joined by Chef Chris Valdes—TV personality, cookbook author, and lifelong culinary artist—to talk about his powerful personal journey through the culinary world and the mental health struggles he's faced along the way. From growing up in a Cuban restaurant in Miami to rising to national TV fame, Chris has seen both the bright lights and the dark corners of the kitchen. He shares stories of family, grief, hustle, and healing—including why he took a year off from everything to rediscover himself. Whether you're in food service, struggling with burnout, or just love a good story with heart and spice, this one's for you. Timestamps / Chapters: [00:00:00] Intro & Chris's background [00:03:00] Earliest food memory: the flan and whipped cream incident [00:06:45] Growing up in a family restaurant [00:08:30] Father's imprisonment and family disruption [00:13:00] Early entrepreneurial spirit (orange hustling!) [00:17:00] High school struggles & turning point with Le Cordon Bleu [00:23:00] Launching his catering company at 19 [00:26:00] First experience with depression & thoughts of ending it [00:29:00] Hitting a wall after a breakup & GMA meltdown [00:33:00] Psychedelic healing ceremony in Malibu [00:38:00] Rediscovering self through solitude, therapy, and boundaries [00:43:00] Toxic kitchen culture and normalizing mental health discussions [00:47:00] Holiday catering chaos and internal pressure [00:52:00] Advice on rest, recovery, and choosing yourself [00:56:00] What's next: books, new management, and the slow lane [00:57:00] Signature nostalgic dish [00:59:00] Go-to Latin spices (cumin, garlic, cilantro) [01:01:00] What young Chris would say to 2025 Chris [01:02:30] Where to follow and final thoughts Links - Instagram: https://www.instagram.com/chefchrisvaldes TikTok: https://www.tiktok.com/@chefchrisvaldes His cookbook - One With the Kitchen: https://www.amazon.com/One-Kitchen-Recipes-stories-inspired/dp/0578886456 

Micky and I rank the top vibe coding apps in 2025, from Cursor and Claude Code to Lovable, V0, Bolt, Windsurf, and emerging mobile-focused platforms. They break down which tools work best for technical developers versus non-technical builders, discuss the trust and ecosystem factors that matter when choosing a platform, and share hard-won lessons about the mindset shift required to build software with AI assistance. Timestamps 00:00 – Intro 01:11 – Windsurf 03:46 – Cursor 06:33 – Lovable, v0, Bolt 10:17 – Mobile vibe coding: Rork, VibeCode App, Anything 15:04 – Codex 16:52 – Claude Code 18:28 – Replit 20:23 – Chef by Convex 21:39 – Advice for Vibe Coders Key Points Community size and tutorial availability matter as much as technical capability when choosing a vibe coding platform For technical developers, Cursor and Claude Code dominate; for non-technical builders, V0 offers the best balance of power and accessibility Mobile vibe coding platforms (Rourke, Vibe Code App, Anything) represent a new wave of opportunity, especially for consumer apps monetizing through TikTok discovery Non-technical builders need a mindset shift: building real software takes time, testing, and iteration—not five prompts Betting on a platform means betting on the team and founder behind it; follow their vision to choose the right tool The #1 tool to find startup ideas/trends - https://www.ideabrowser.com LCA helps Fortune 500s and fast-growing startups build their future - from Warner Music to Fortnite to Dropbox. We turn 'what if' into reality with AI, apps, and next-gen products https://latecheckout.agency/ Boringmarketing - Vibe Marketing for Companies: boringmarketing.com The Vibe Marketer - Join the Community and Learn: thevibemarketer.com Startup Empire - get your free builders toolkit to build cashflowing business - https://startup-ideas-pod.link/startup-empire-toolkit Become a member - https://startup-ideas-pod.link/startup-empire FIND ME ON SOCIAL X/Twitter: https://twitter.com/gregisenberg Instagram: https://instagram.com/gregisenberg/ LinkedIn: https://www.linkedin.com/in/gisenberg/ FIND MIC ON SOCIAL X/Twitter: https://x.com/rasmickyy  Youtube: https://www.youtube.com/@rasmic

This week, we're thrilled to be joined by Chef Curtis Duffy, the culinary dynamo behind Ever and After. He's earned a constellation of Michelin starts for his meticulous, innovative approach to fine dining, where every dish showcases his obsessive attention to detail and zero-waste philosophy. He has a new book out called Fireproof: Memoir of a Chef, which chronicles his journey from a turbulent childhood in Ohio through the kitchens of Charlie Trotter and Grant Achatz to becoming one of America's most celebrated chefs. We talk: the philosophy behind his silent kitchen, how he finds inspiration in unexpected places, the hard lessons from Grace that shaped Ever, what it takes to achieve greatness, and so much more!​​​​​​​​​​​​​​​​