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Tim Heidecker's Music: Why is this not being mocked more? Tim Heidecker has released a new album titled 'High School', lets see if it is ironic or earnest and is it good!?Donald Trump & Ezra Miller: Trump is doing some more speeches and his cadence is getting more and more stand up as he goes, listen to his big closer! Also The Mad Goose Wizard aka Ezra Miller could be a misunderstood heroPalette Cleansers and Having No Arms Palette cleansers including a problematic traffic stop and we get into the world of women with no arms just doing normal shit.TURK!, CARLA!, CAT HEAVEN!, JESUS IS JUST ALRIGHT!, DOOBIE BROTHERS!, WHY AREN'T WE JIM!?, WHY AREN'T WE MAKING FUN OF TIM HEIDECKER'S MUSIC!, IRONIC!, COMEDIC!, HIGH SCHOOL!, INDIE!, FOLK!, TIM AND ERIC!, ALBUM!, COMEDIAN!, GOOF!, SERIOUS!, EARNEST!, PUNCHLINE!, PARODY!, TWIST!, SOFT ROCKISH!, HOT PISS!, YELLOW RIVER BOYS!, CLASSIC ROCK!, LONELY ISLAND!, KURT VILE!, MY VOICE IS GOOD!, GOOD SINGER!, INDIE FILM TRAILER!, SARAH'S FIRST!, BEACH!, JACK BLACK!, TENACIOUS D!, PEANUT BUTTER FALCON!, SNL!, SERIOUS COMEDIANS!, KRISTEN WIIG!, UCB!, IMPROV!, I'VE BEEN LOSING!, BUDDY!, FUTURE IS UNCERTAIN!, CHILLIN' IN ALASKA!, PUNCH IN THE GUT!, STEVE MARTIN!, BANJO!, CHILDISH GAMBINO!, DONALD GLOVER!, SAD CLOWN!, POWER HOUR!, DONALD TRUMP!, STAND UP!, CADENCE!, TRANS ATHLETES!, LEBRON JAMES!, SWIMMER!, TEACHERS!, WIND!, REPUBLICANS!, RED!, DEMOCRATS!, BLUE!, EZRA MILLER!, THE FLASH1, ROLLING STONE!, GUNS!, BULLETS!, VERMONT FARM!, HAWAII!, DOMESIC!, NATIVES!, CHILD WELFARE!, WEED!, CHAOTIC ENVIRONMENT!, DRUGS!, WEED!, CHANNING TATUM!, DUKE!, GI JOE!, VILLAIN!, HERO!, CHOKE!, KKK!, KILL THEMSELVES!, THE MAD GOOSE WIZARD!, BENGAL GHOULS!, DRIVING WITH NO ARMS!, DRIVING WITH YOUR FEET!, SEATBELT!, KASHMERE!, MUCKBANG!, EATING WITH YOUR FEET!, PEANUT BUTTER AND JELLY!, SPECIFIC!, SPREADING PEANUT BUTTER ON BREAD!, WHAT DID WE EXPECT!, TOES!, BUILD UP!, SPOON!, LET DOWN!, SHOULDERS!, NUBS!, CHEF!, RESTAURANT!, SHOPPING!, POOPS!, HOW TO WIPE!, DEMOLITION MAN!, 3 SEASHELLS!You can find the videos from this episode at our Discord RIGHT HERE!
We welcome Jessi Couture, self proclaimed Chef, Foodie, Feminist, Women's rights advocate, equal rights activist and Jermey Elliott who represent some of DFW's finest Bartenders and Service Industry Professionals. You can find them at Truth and Alibi, Bitter End, Tiny Victory and soon at Double D's in the Design District.Jermey and his partners are opening a new bar called Double D's - a 70's themed lounge with sexy vibes- they will be serving popcorn and pizzas. Jessi is a real life Elaine Benes from Seinfeld - crazy things tend to always happen to her - it is like a constant reality TV show. Jessi tells us the craziest story that has ever happened to her - this story is insane - she worked for a diamond jeweler that turned out to be the biggest con artist who stole over 5 Million Dollars in diamonds from people by targeting widows. Don't miss this story - it involves the Secret Service agent as Mitt Romney and District Attorney and Jessi had to testify in court. He used Jessi to smuggle the stolen diamonds.When he found out that Jessi ratted him out he started following, stalking, chasing and threatening her. In the end Pete Minassian got convicted and had to serve 4 1/2 years in prison. He recently got released and is roaming the streets freely. He actually showed up at Bottled Blonde where Jessi was working and she had him thrown out immediately. Then we learn all about how difficult it is to date in the DFW night club scene. Jessi is a huge believer in "CHICKS BEFORE DICKS". They say dating is like a cesspool in Dallas. Jermey thinks its because they work in sexy places where it is dark lighting, fun music and alcohol. People see them as different people than they are in real life. Their hours are super difficult to deal with. People they date get super jealous which is understandable since they are constantly getting hit on. Texas has the most beautiful women working in the industry - some of their boyfriends come into the bar to see what they are doing. Jessi recently dated someone - it was awesome for 2 weeks - that is all he could handle of her schedule and it was over before it even began. Jermey gives us a rundown of the places he has worked and that he wants to work in the industry for the rest of his life. Then we talk all about Men being hunters, terrible communicators, having a sensitivity chip missing and that all that is driven by society as little boys were raised not to cry, Men's huge egos.How us women still like old fashioned courtship, old school romance values and respect. https://www.instagram.com/jessixcouture/https://www.instagram.com/jermeygelliott/
Andrés Spokoiny, activista judío argentino, Presidente y Director Ejecutivo de la Red de Financiadores Judíos, nos habla sobre su libo "El impío" que narra la historia de Juan de Prado, médico judeoespañol del siglo XVII, considerado el padre olvidado de la modernidad; el Chef Diego Eduardo Rossini, sobreviviente a un ataque de ISIS (Estado Islámico) en Bangladesh, quien actualmente vive en Cadaquéz, España, nos cuenta a detalle su historia que es cómo de pelicula, todo esto y más con Eddy Warman de Noche.
About the guestChris Amendola is the Executive chef and owner at foraged. a hyper-seasonal eatery. Foraged is a new take on farm-to-table. each item on the menu is comprised of local and seasonal ingredients. the concept is true to chef chris amendola's ethos in the kitchen, one that is deeply rooted in the woods.The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture.This episode is brought to you by a partnership with Station North Art's DistrictVote for Station North! USA Today nominated the Station North Arts District as one of the nation's 10 best creative and cultural hubs. Join us in voting once a day through July 4th. Find the link to vote in the episode description. This week, are excited to announce the return of Station North Summer Art Walks the final Fridays in July ‘spotlight on Charles North', and August ‘spotlight on Greenmount West' and September. Step into the artist studios, galleries, pop-ups, and performance spaces that make Station North one of the 10 best Arts Districts in the country. July 29, August 26, and September 30. For more information, visit stationnorth.org. Station North Arts District is a proud program of the Central Baltimore Partnership.Mentioned in this episodeForaged EateryVote for Station NorthTo find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory.Stay in TouchNewsletter sign-upSupport my podcastShareable link to episode★ Support this podcast ★
En première partie d'émission, reportage en en Mauritanie, dans la banlieue sud de Nouakchott à la rencontre de Bouna Sow, un enseignant habité par son métier. Autodidacte, Bouna Sow a monté il y a plus de 20 ans l'école Noura qui accueille maintenant 500 élèves du fondamental à la terminale. La pédagogie est bienveillante, les élèves, souvent enfants de pêcheurs, sont curieux de tout et les enseignants bien formés. C'est un modèle qui fonctionne avec très peu de moyens et qui démontre qu'une autre école est possible en Afrique, entre le secteur public littéralement abandonné dans sa gestion et le privé trop lucratif. En 2ème partie : A l'occasion du Pré-sommet Transformer l'éducation organisé par l'UNESCO à Paris du 28 au 30 juin 2022 et dont l'objectif est d'établir une vision commune et des suggestions d'actions pour le Sommet sur la transformation de l'Education qui aura lieu à New York en septembre 2022 Nous en parlerons avec Koffi Segniagbeto, Chef du bureau de l'Institut International de Planification de l'Education, (IIPE) UNESCO à Dakar (Sénégal) Programmation musicale : ► Métis-sage - Noura Mint Seymali, CTD Dimant Noir, Ewa ► Brighter Day - Solar Project
Luigi "Gigi" Pozzoli è arrivato a Melbourne con l'intenzione di aprire una gelateria artigianale poco prima dello scoppio della pandemia di COVID-19, un grande ostacolo al suo sogno.
"Die Leute sind in Anbetracht dieser ganzen Situation noch sehr ruhig", liest Erik Podzuweit an den Geldströmen ab, die in seiner App derzeit stattfinden. Er ist Gründer und Co-CEO des Neobrokers Scalable Capital. Und er stellt fest: Der Zulauf an Neukunden ist trotz der turbulenten Lage an den Märkten noch recht hoch. Trotzdem weiß auch der Ex-Goldman-Sachs-Banker: "Die Panik kann noch kommen."Doch gerade das Anlageverhalten seiner Kunden beruhigt Podzuweit. Breit zu streuen und zu diversifizieren, sei im Trend. Und das hat für den Manager einen Grund. "ETFs sind wirklich der Gamechanger", sagt Podzuweit im ntv-Podcast "So techt Deutschland". Allein bei Scalable Capital halten 70 Prozent der Kundinnen und Kunden ETFs, also börsengehandelte Indexfonds.Sie haben Fragen für Frauke Holzmeier und Andreas Laukat? Dann schreiben Sie eine E-Mail an firstname.lastname@example.org.]]
durée : 00:25:09 - Hannu Lintu, chef d'orchestre finlandais (3/5) - par : Jérémie Rousseau - De passage à Paris à l'automne dernier pour ses débuts à l'Opéra Bastille avec le Vaisseau Fantôme, le chef finlandais Hannu Lintu s'est confié au micro de Jérémie Rousseau. Retour en 5 épisodes sur le parcours personnel et musical du directeur musical de l'Orchestre Radio Symphonique de Finlande. - réalisé par : Olivier Guérin
Viele Chefs verhalten sich nicht nur grenzwertig, sondern psychopathisch. Das ist das Fazit des Psychologen Jürgen Hesse aus zahlreichen Interviews mit Arbeitnehmern und Betriebsräten. Besonders anfällig für psychotisches Verhalten seien Polizisten, Rechtsanwälte und Journalisten.Jürgen Hesse im Gespräch mit Stephan Karkowsywww.deutschlandfunkkultur.de, Studio 9Direkter Link zur Audiodatei
27 jun 22: el chef Sergio Camacho habla de todo lo que hay que tomar en cuenta para organizar un banquete; Zeleste Hernández y Guillermo Guerrero con el reporte de la Marcha del Orgullo LGBT+ y Conexión Retro: Dancing Queen de Abba.
One of the most hotly anticipated new restaurants in Minneapolis opened earlier this month. Mara, a posh Mediterranean eatery, is the latest creation from chef Gavin Kaysen. Kaysen, who is also the owner and chef at Spoon and Stable and Demi, grew up in Minnesota. He has won James Beard awards, cooked at restaurants around the world, and competed on cooking shows like “Iron Chef.” MPR News host Angela Davis talks with Kaysen about why he still believes in downtown Minneapolis, the importance of hospitality, his role with the new Iron Chef season and balancing family and work. Guest: Gavin Kaysen is an award-winning chef. He is the owner and chef of the Minneapolis restaurants Mara, Spoon and Stable and Demi.
Chef Erik Anderson has helmed and worked at some of the most notable restaurants in the Twin Cities, the US, and the world, including the likes of Noma, The French Laundry, Grand Cafe, Catbird Seat and Coi, earning multiple Michelin stars and boundless praise along the way. While he was in town over the weekend for an incredible popup prix fixe, the fellas at LFE floated out an invite for him to join them for a Sunday afternoon special, and he obliged. They sipped on a variety of spirits and waxed on such topics as their favorite new food toys for the summer, iterating on new subversive dishes, what makes a city feel like "home", and what impossible technologies they hope to see or never see in their lifetimes. There's a little bit of everything in discussion, and a little bit of everything in our glasses! Let's get to it. #libationsforeveryoneSpirit of ChoiceThe hosts and their guest drank:MelettiNux Alpina Walnut NocinoPernodFernet BrancaFIND USFacebook | Instagram | Twitter | YouTube | Twitch | libationsforeveryone.comSubscribe and review wherever podcasts are foundLibations for Everyone!
Tenemos un podcast DOBLE para tí, hablamos con los Chefs Luis Antonio Márquez y Jonas Campos quiénes nos cuentan del delicioso plan que tienen para este 24 de JULIO en la "PARRILLADA DEL VALLE", te encantará escucharlos, además conoce más de sus trayectorias y cotorrea con nosotros! Recuerda: Viñedos de La Reina / SALVE Asador Campestre Domingo 24 de Julio 12:00 hrs. --- Support this podcast: https://anchor.fm/chefs-latinos/support
In today's episode, we speak with Josie Clemens, who learned to “feel the mission” in her culinary career, which made all the difference for her when things got heated.Josie Clemens is the first vegan chef on Gordon Ramsay's Hell's Kitchen: Young Guns Edition, and a new culinary director at Jackfruit Land. Listen as Josie talks about what it's like to work in Hell's Kitchen with Gordon Ramsay, how she embraces her fiery side, and what she's currently working on with Jackfruit Land.
On this episode of the Spoon Mob Podcast, executive chef Matt Heaggans returns to the podcast to chat about the recently opened Cafe Overlook by the Service Relief Kitchen team. For more on chef Matt Heaggans, visit spoonmob.com/matthewheaggans and follow him on Instagram @kitchen_matt, @cafeoverlook, @service_relief_kitchen, @prestonsburgers & @honeysfriedchicken. Visit toasttab.com and search "cafe overlook" for menu details and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
durée : 00:25:11 - Hannu Lintu, chef d'orchestre finlandais (2/5) - par : Jérémie Rousseau - De passage à Paris à l'automne dernier pour ses débuts à l'Opéra Bastille avec le Vaisseau Fantôme, le chef finlandais Hannu Lintu s'est confié au micro de Jérémie Rousseau. Retour en 5 épisodes sur le parcours personnel et musical du directeur musical de l'Orchestre Radio Symphonique de Finlande. - réalisé par :
Hope you enjoy the show ! #podcast #inspiring #kulinerindonesia DON'T FORGET TO LIKE AND SUBSCRIBE ! Joscelyn Tan : https://www.instagram.com/joscelyntan/ Breaking Bread : https://www.instagram.com/realbreakingbread/ Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/
This week on Tales of a Luxury Yacht Chef, Lisa Mead talks with Chef Grace Dvornik, who describes her culinary style as “Upscale Down Home Cooking”. This freelance chef, based in Florida, has served celebrities from around the world, royalty, and retired politicians. Listen to her story and journey as a yacht chef.
17 Jahre lang war er Chef am Münchner Airport. Eine Erfolgsgeschichte: Der Münchner Flughafen gilt als einer der schönsten und besten der Welt. Welche Ziele er sich für die Zeit nach der Managerkarriere gesetzt hat und wie die Luftfahrt klimaneutral werden kann, erklärt er auf der Blauen Couch.?
Why does it seem like so many chefs listen to Wilde & Tausch? Do truckers have a responsibility to patrol the highway? Did that barista actually flirt with Tausch's wife over the weekend? And who's this guy saying Robert Tonyan is going to be ready to play at the start of the 2022 season? Also, Wilde & Tausch Trivia.
Chef Antonia Lofaso has become a Food Network star. She's appeared on numerous shows, won Food Network competitions, and become a popular judge on several competition shows. Now, for the first time, Chef Antonia has stepped into the hosting spotlight as the M.C for a brand new competition show. Beachside Brawl has a unique concept: pitting East Coast Chefs vs West Coast Chefs in a battle to see which Beachside is the best when it comes to four star cuisine. Chef Antonia Lofaso talked about the show and her rising stardom in the Food Network pantheon on Wake Up Tri-Counties on Monday, June, 27th, 2022.
-Cruz out all night-Sports Recap-Where does Kyrie Irving go now?-Is Steph in the Top 10 all-time list?-Cruz getting smashed in Madden-Gotz's Prospects: Tight Ends5 star reviews for the win! Subscribe for free on all podcast platforms!@djpowerhour on social media, @djpowerhour2021 on IGEnter promo-code "Powerball" for 15% off your entire order at www.smoothmyballs.com
Join Paul G for an interview with Chef Brian Yazzie. Brian Yazzie (a.k.a. Yazzie the Chef) is a Diné Chef from Dennehotso, Arizona which is located on the Northeastern part of the Navajo Nation. He currently resides in Saint Paul, MN and has a degree in Associate of Applied Science (AAS) in Culinary Arts from Saint Paul College. Find A Pow Wow Near You www.powwows.com/powwowsnearme What To Expect At Your First Pow Wow www.powwows.com/powwow101
Les premières élections présidentielles au suffrage universel ne se déroulent pas en 1962, année où fut réformée, en ce sens, la Constitution de 1958, qui fut adoptée en même temps que la Ve République. En effet, elles sont organisées en 1848. Une idée venue d'Amérique Le régime de la Monarchie de Juillet ne résiste pas aux barricades dressées, en février 1848, dans les rues de Paris. Le Roi Louis-Philippe part en exil et cède la place à la IIe République. En avril, une Assemblée est élue. Mais le pouvoir exécutif sera-t-il confié à un Comité, comme sous la Terreur, ou à un Consulat, comme du temps de Bonaparte ?L'écrivain Tocqueville, qui revient des États-Unis, a une meilleure idée. Il connaît bien les Américains et a vu fonctionner leur démocratie. Pourquoi ne pas élire, comme eux, un Président qui puiserait sa légitimité dans le suffrage universel ? Un triomphe Cette suggestion est adoptée et des élections présidentielles sont organisées en décembre 1848. Le Chef de l'État sera donc élu au suffrage universel masculin, les femmes étant exclues, et pour longtemps, du vote. Plusieurs candidats se présentent. L'un d'eux retient l'attention : le prince Louis-Napoléon Bonaparte, fils de Louis, ancien Roi de Hollande, et donc neveu de l'Empereur. Parmi les autres prétendants, on relève les noms du général Cavaignac, à la tête du gouvernement au moment de l'élection, qui venait de mater l'insurrection de juin, le poète Lamartine, et des hommes de gauche, comme Raspail, alors en prison, ou Ledru-Rollin, farouche opposant à la Monarchie de Juillet. Le 10 décembre 1848, le prince Louis-Napoléon écrase ses adversaires. Il remporte en effet plus de 5,8 millions de voix, oit environ 70 % des suffrages. Cavaignac, de son côté, doit se contenter de recueillir 1,5 millions de voix. Les autres candidats obtiennent des résultats symboliques. Une campagne efficace, de nombreuses promesses, et, surtout, l'éclat d'un nom prestigieux, expliquent le triomphe du futur Napoléon III. Mais, ne voulant donner trop de poids au futur Chef de l'État, les députés n'ont prévu qu'un seul mandat présidentiel. Une disposition qui mènera tout droit au coup d'État du 2 décembre 1851. Learn more about your ad choices. Visit megaphone.fm/adchoices
Netflix has invoked the legacy of Iron Chef for a new American take on the Japanese classic. Is it a fine delicacy or more reality TV slop? GBPN Spoilercast Playlist: https://www.youtube.com/watch?v=uGC0a4Ynh1E&list=PLQ8UAZp_byp9jGAujkQLSjdIKy8LS9p_v&index=22&ab_channel=GigaBoots Support the series on the GB Podcast Patreon! https://www.patreon.com/gbpodcasts RSS Feed: https://gbpods.podbean.com/ KZ's Channel: http://www.kzxcellent.com Mr. Feel's Twitter: https://twitter.com/mrfeelswildride GigaBoots' Twitter: http://www.twitter.com/gigaboots GB Patreon: http://www.patreon.com/gigaboots Discord: https://discord.gg/XAGcxBk #IronChef #Netflix #Review
With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo. In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef' and was awarded the 2019 Iowa Restaurant Association's Chef of the Year. In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "People are drawn to things that are authentic and real, and that's inspiring." In this episode with Kevin Scharpf we will discuss: Authenticity Awareness Mentors Culinary school Working in casinos Structured lifestyle/workstyle What we learn from corporate environments James Beard Awards Location and interior space/decoration Partners Prime Cost Operating a food truck Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Weird What is your biggest weakness? Sensitivity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Personal growth Share one code of conduct or behavior you teach your team. "Hello." What is one uncommon standard of service you teach your staff? Treat guests as if they are guests in your home What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Social media What is one thing you feel restaurateurs don't do well enough or often enough? Not genuine enough Name one service you've hired. Retail Financial Services - Lance Nieland If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Passion Love Awareness Contact info: Instagram: @kevinscharpf Facebook: @KevinScharpf Email: email@example.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kevin Scharpf for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Well... Vic is out as our new cohost, but Rosie Grant (TikTok graveyard famous) is in! And she is a woman and she wants to talk about Top Chef Season 5, Episode 3 "Foo Fighters Thanksgiving". And we start talking about it at 35:12. Also - Rosie tells us about recipes on gravestones, we all share our love for topless restaurants (we love small plates), and we give advice to aspiring improvisers. Check out Rosie's graveyard TikTok here - https://www.tiktok.com/@ghostlyarchive "Frankly Pod Chef, I don't give a damn" ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray. Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/jeffrayfilms/
Cheers to Indiana! The gals are back with a tomato juice cocktail, a true crime, and haunts! Beth begins the episode with the horrible unsolved crime- the Burger Chef Murders - where four employees of the burger joint were abducted and brutally murdered. The who, the why, and all the questions are still a mystery. Bettina lightens things up with the haunts and history of the French Lick Springs Hotel as well as the West Baden Springs Hotel. Bring your dog but not your kids for this week's haunt! Thanks to Kimberly Ray, Stephen, and Michelle for the cocktails you purchased us this week. Do you want to buy us a drink? Check out HOW here: https://linktr.ee/Killer.Hangover.Podcast Resources and photos from this episode can be found on our website: www.killerhangoverpodcast.com For More Hangover Check this OUT: https://linktr.ee/Killer.Hangover.Podcast --- Send in a voice message: https://anchor.fm/killerhangoverpodcast/message
Dans un format court, Elisa décrypte des thématiques autour de l'alimentation avec des experts, de manière ludique et très simple.Dans cette nouvelle saison, nous nous immergeons dans l'univers des cuissons avec notre invité spécial, Aaron Rosenthal, chef résident. Nous vous dévoilerons les secrets de la fumaison, la cuisson à la vapeur, la fermentation, la friture, de la cuisson au four et bien d'autres encore…
durée : 00:25:10 - Hannu Lintu, chef d'orchestre finlandais (1/5) - par : Jérémie Rousseau - De passage à Paris à l'automne dernier pour ses débuts à l'Opéra Bastille avec le Vaisseau Fantôme, le chef finlandais Hannu Lintu s'est confié au micro de Jérémie Rousseau. Retour en 5 épisodes sur le parcours personnel et musical du directeur musical de l'Orchestre Radio Symphonique de Finlande. - réalisé par : Olivier Guérin
Wenn ich eine Firma führe, profitiere ich von einer gelebten Kultur. Sie verbindet mein Team, stärkt und leitet uns und hilft uns bei der Erreichung großer Ziele. Aus welchen Faktoren besteht nun eine solche Kultur? Die Definition oder das Verständnis von (Unternehmens-)Kulturen ist für jeden Menschen unterschiedlich - und genau deswegen sprechen wir darüber! Wie immer mit eigenen Erfahrungen und Geschichten der beiden Podcaster. Dabei fallen auch viele Parallelen zu Kulturen innerhalb von Völkern und anderen Gemeinschaften auf. Was das ist, warum das Thema so gut zum Frühstück passt und was es mit Neujahrsvorsätzen zu tun hat, erfahre ich in dieser sommerlich warmen Folge von Chief of Anything. **Über die Podcaster** Michael auf LinkedIn: ► http://www.linkedin.com/in/michael-portz-362209 Christian auf LinkedIn: ► http://linkedin.com/in/christiankohlhof **Unser Buch** CHIEF OF ANYTHING: Wofür entspannt-produktive Führung die Welt verbessert Bestelle es dir noch heute auf amazon: ► https://amzn.to/2Z5IIXh **Über die CoA Academy** Weitere Informationen über die Academy, unsere Seminare und das CHIEF OF THE YEAR Remote Leadership Programm findest du auf unserer Website: ► https://coa.academy **Newsletter** Melde dich gerne zu unserem Newsletter an. Mit ihm verpasst du keine Neuigkeiten & Erfahrungen mehr von uns: ► https://bit.ly/3a9FoAQ **Und noch eine große Bitte an dich:** Abonniere unseren Podcast und bleibe auf dem Laufenden. Wenn er dir hilft, eine bessere Chefin oder ein besserer Chef zu werden, effektiver zu kommunizieren oder du ihn einfach unterhaltsam findest, freuen wir uns sehr über eine 5-Sterne-Bewertung und eine Rezension. **VIELEN HERZLICHEN DANK!**
West Coast Cookbook & Speakeasy is Now Open! 8am-9am PT/ 11am-Noon ET for our especially special Daily Specials; Blue Moon Spirits Friday!Starting off in the Bistro Cafe, Trump Secretary of Defense Christopher Miller had to call Italy to debunk the ridiculous “Italygate” conspiracy theory.On the rest of the menu, the Education Department will erase about $6 billion of student-loan debt for defrauded borrowers; proposed in the wake of the Pandora Papers, a bipartisan House panel approved expanding anti-money laundering reporting requirements; and, the Virginia Board of Health reprimanded the state health commissioner for scandalous remarks dismissing scientific evidence of structural racism in health outcomes.After the break, we move to the Chef's Table where a US woman who was denied an emergency abortion while vacationing in Malta, has been airlifted out amid fears for her life; and, the new Australian leader is set to visit France to fix their damaged relations.All that and more, on West Coast Cookbook & Speakeasy with Chef de Cuisine Justice Putnam.Bon Appétit!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“Structural linguistics is a bitterly divided and unhappy profession, and a large number of its practitioners spend many nights drowning their sorrows in Ouisghian Zodahs.” ― Douglas Adams "The Restaurant at the End of the Universe"~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Show Notes & Links:https://www.dailykos.com/stories/2022/6/24/2105933/-West-Coast-Cookbook-amp-Speakeasy-Daily-Special-Blue-Moon-Spirits-Fridays
“For some 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of … Continue reading → The post Show 480, June 25, 2022: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part One appeared first on SoCal Restaurant Show.
“For some 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of … Continue reading → The post Show 480, June 25, 2022: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part Two appeared first on SoCal Restaurant Show.
Our good friend, Dale Talde, joins us this week to chat about his new season of “All Up in my Grill” on Tastemade. He shares some of his grilling tips, what he loved about coming back for season two and what he plays while he works the flames. Then we dig into the archives for a live performance from Gurus, a big multimedia project from Brooklyn.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.
A sous chef turns his profession into a very disturbing and unsettling crime. To learn more about microdosing THC just do a quick search online or go to Microdose.com and use code: shaken to get free shipping & 30% off your first order. OUR MERCH STORE IS LIVE! Click here to browse our store and support our show! T-Shirts, hoodies, notebooks, phone cases, pillows, and more! Do you want first access to exclusive Shaken and Disturbed t-shirts, and other merch? Patreon subscribers are going to get first dibs! Sign up for Patreon now to receive a special announcement when our merch store opens VERY soon! Sign up for Patreon here: http://patreon.com/shakenanddisturbed And if you've already signed up for Patreon, thank you, Mom and Dad love you. Update Description
From orange and grapefruit to lemon and lime, citrus is one of the most popular fruit commodities in the world because of its refreshing flavor and nutritional values. The citrus industry in the United States is intimately tied to Florida, and citrus agriculture plays an integral role in the state's economy. James Beard award-winning chef and author, Michael Schwartz of The Genuine Hospitality Group, has founded a collection of Miami-based restaurants – Michael's Genuine, Amara, Harry's Pizzeria – that thoughtfully source Florida's local citrus ingredients to compliment the variety of dishes and recipes. Perricone Farms, a third generation, family-owned grower and manufacturer of premium citrus produce juices, has become one of the largest and most well-known fresh squeezed juice companies in the country. Bob VanDine, Vice President of Sales, explains the not from concentrate process – from unpasteurized and pasteurized to HPP (High Pressure Processing) cold press. Follow @chefmschwartz @michaelsgenuine @amaraatparaiso @harryspizzeria @michaelsgenuinecle @perriconefarms @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com
In this short four minute Podcast Snack episode, I read the quote above by Isabelle Dias and I invite you apply this to your life. This quote was in Isabelle's newsletter.Isabelle Dias is a Digital Marketing Strategist converted into Personal Development Specialist and Content Creator. Isabelle is known for her bubbly personality and inspirational yet practical takes on personal development.Full Show Notes & Transcript: Click hereJournal Prompts:1. What is rest, how do you define rest? What does resting look and feel like to you?2. What would it be like to Show Up Fully for resting and recharging?3. Do you need support in making that happen? Who can you count on? A friend, coach, therapist, or your community?Isabelle also has incredible journal prompts & more on PinterestI am excited to hear your thoughts! Please tag me @itscarlacontreras & Isabelle @isabelledias on Instagram so we can continue the conversation with you. Eat Well,xo Chef CarlaPS: Curious? Learn more about the Poppy Content Lab hereDisclaimer: I am a professionally trained chef and certified holistic health coach; I am also Nutritious Life certified. I am not a nutritionist or RD. I am not a doctor pr qualified healthcare professional. The information contained on this site is my opinion based on research and personal experience unless otherwise stated and should not be substituted for qualified medical advice. Health-related information is in no way intended to diagnose, prevent, treat, or cure any medical or other condition. Always seek the counsel of a qualified medical practitioner or other healthcare provider for an individual consultation before making any significant changes to your diet and lifestyle or to answer questions about specific medical conditions.
Summertime is now fully upon us, and with that, the opportunity to get outside and enjoy the beautiful weather. Summer is also the perfect time to take a look at our habits related to health, wellness, exercise, and nutrition. Let's face it—it's easy to live a sedentary life as a writer. But what good is it to build a business around our writing, or write lots of books, only to lack energy and cut our lives short because we haven't taken care of ourselves? My guest today is here to help us develop a better mindset around all these issues. His name is Clint Evans, and he is the founder and creator of The Behavior Chef. Clint is a recovering binge-restrict eater and yo-yo dieter. Clint has found success in weight loss and Nutritional Behavior Change for himself (losing according to personal values over 90 pounds) and continues to do so with the unique understanding of Nutritional Coaching and the Psychological Science known as Applied Behavior Analysis. Clint has been in the field of Applied Behavior Analysis for the past 8 years. After becoming a Board Certified Behavior Analyst, he noticed the field pushing into Health, Sports, and Fitness, but not much push was seen specifically for nutrition. This is where The Behavior Chef was born. Clint is currently certified by Precision Nutrition as a Level One Nutrition Coach. Clint and his co-host Tony host the Behavior Chef Podcast as well. In this conversation, we dive into all things nutrition and wellness for writers. Clint gives us a rundown of what applied behavior analysis is and why it's helpful for writers, how to break out of negative health patterns with small steps, and how better eating and sleep can support your writing. To learn more and connect with Clint, you can do so through the links below: https://www.behaviorchef.com/ Follow Clint on Facebook Connect with Clint on Instagram Check out Clint on Twitter Follow Clint on TikTok Subscribe to The Behavior Chef Podcast Follow The Behavior Chef Community on Facebook *** Check out my NEW book: 18 Words to Live By: A Father's Wisdom on What Matters Most. Are you looking for a community of enthusiastic, generous writers to help you build better habits and grow your writing business? Check out our Daily Writer Community. Connect with Kent: https://DailyWriterLife.com Facebook: https://facebook.com/kent.sanders Instagram: https://instagram.com/kentsanders LinkedIn: https://linkedin.com/in/kent-sanders Twitter: https://twitter.com/kentsanders
Today on Mushroom Hour we have the privilege of speaking with chef, forager, and biology geek Graham Steinruck. Graham has worked in the restaurant industry in with many of Colorado's most talented chefs and was the former owner of a wild mushroom distribution company called Hunt & Gather that supplied wild harvested ingredients to chefs in the Rocky Mountain region and beyond. He was also the host of a podcast called ‘A Fermented Affair' where he discussed fermented food and drink as well as mushrooms. He served as the 2012 editor of SporesAfield, the newsletter for the Colorado Mycological Society, as well as the vice president of the club in 2011. He is a presenter and chef for the Wild Mushroom Dinner at the Telluride Mushroom Festival. Recently his recipes were featured in the cookbook ‘Wild Mushrooms: A Cookbook and Foraging Guide' and will be featured in the new ‘Fantastic Fungi Cookbook' scheduled to be published later this year. Graham is a Colorado Department of Health and Environment Wild Mushroom Identification Expert and continues to teach courses on mushroom identification and foraging, cooking, and cultivating various culinary and medicinal fungi. TOPICS COVERED: Discovering Mycology in Denver, a Formative Moment with PorciniBalance Between Permissive & Prohibitive Philosophies Around Commercial Foraging Forest Management Practices Foraging Permits – the Good and the Bad Wild Mushroom Licenses Liability in Commercial Foraging Legal Frameworks Around Foraging Advice to Find Legal, Abundant Forage Grounds Making Mushrooms the Star of the Culinary Show Porcini Mushroom Bisque, Chanterelle Succotash Underappreciated Hawk's Wings and Snow Fungus Mollusks and Mushrooms The Genius of Simple Culinary Preparations Mycouprrhizal Mushroom Farm EPISODE RESOURCES: Graham Steinruck IG: https://www.instagram.com/instantgrahamster/ Myco-Uprrhizal Mushroom Farm: https://www.instagram.com/myco_uprrhizal/ Wild Mushrooms Cookbook and Foraging Guide: https://islanderbookshop.com/products/wild-mushrooms-a-cookbook-and-foraging-guide-by-kristen-and-trent-blizzard Fantastic Fungi Community Cookbook: https://bookshop.org/books/fantastic-fungi-the-community-cookbook/9781647222956 Psilocybe azurescens (fungus): https://en.wikipedia.org/wiki/Psilocybe_azurescens