Podcasts about chefs

The Wu-Tang Clan played it's final shows in NYC at Madison Square Garden and Big Jay & Co. were there for the spectacle. In a primarily white audience, Jay was in all his hip hop glory while Bobby tried to navigate his elderly fears. Jay gives a full account of the highlights of the historical show. The DJ from the opening act ventured over to their section and sat with the Bonfire gang when his set was over. | Bobby recalls when Dane Cook said that comic Steve Byrne stole his essence and possibly his Maroon 5 style of dress. | Bob got pulled over for a warrant from a crime he committed 30 years ago involving lustful actions at lover's lane. Find out why Christine yells that Bobby deserved to get fat! *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ to listen to new episodes of The Bonfire ad-free and a whole week early.  Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

Chef Barry Dakake, Marco Cicione, and Yassine Lyoubi are co-owners of Barry's Downtown Prime in Las Vegas. As founders of Make It Happen Hospitality, they've built a steakhouse known for standout food, consistency, and local pride. This trio has made the restaurant a Downtown destination. Listen now to learn how friendship became a business, how they built media buzz without a budget, and how they make locals feel like VIPs. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

Debra Erickson lost her vision — but definitely not her drive. What started as a side hustle has blossomed into a full-time mission: The Blind Kitchen - a thriving business that sells adaptive kitchen tools and teaches blind and vision-impaired people how to cook safely, confidently, and independently. Debra shares the inspiring journey of how she transitioned from student to teacher to entrepreneur, and how she built a business with impact, despite the obstacles. From attending a regular culinary school as a blind student, to sourcing and testing dozens of tools, to launching an accessible e-commerce site, Debra has done what many only dream of. But this isn't just a story of perseverance, it's packed with insights for anyone building a business. You'll learn: Tips for juggling a side hustle alongside full-time work Why delegating and building a team can unlock growth How to market to a niche audience and build trust And how to stay motivated on the hard days If you're in the early stages of your side hustle or wondering if you have what it takes, this episode will leave you thinking: if she can do it, I can too. Do you like what you're hearing? Consider giving it a caffeinated thumbs up. We'd really appreciate it! Need a little (and sometimes big) push to start and stay focused to grow your side hustle? Dive into my online Masterclass: How To Turn Your Thoughts Into Wanted Things. Be sure to grab a copy of my 28-page guide, called, Smart Start: From Idea to It's Live in 7 Steps. It walks you through the core things to focus on, including a checklist of 8 essentials you need to launch. It's free for now at Side Hustle Hero but not forever. For the full show notes head on over to the home of Side Hustle Hero. https://www.sidehustlehero.com/158 Connect with Debra: The Blind Kitchen Website Instagram Facebook Connect with Joan: Instagram Facebook About Joan Be on the show! Tell us about your side hustle success story!        

Isaiah, Chef, and Dan dive into the latest Flyers news, breaking down Lehigh Valley Phantom staff changes, Porter Martone's NCAA commitment, Matvei Michkov's recent comments and how they reflect on Rick Tocchet's system changes, World Junior Summer Showcase updates, and speculation on Carter Hart's future in the NHL. Catch the Puckcast's YouTube livestream debut, alongside streams on X and Facebook, for an engaging Flyers recap! Like, subscribe and join the conversation. #NHL #Flyers   Follow the show on social media X and Bluesky: @oandbpuck GETTR: @oandbpuckcast YouTube: https://youtube.com/@obpuckcast4794?si=hNETQYvbte8vPvG8   Subscribe to our show on Apple, Spotify, iHeart, Tune In, Deezer, Amazon Audible+ (5 star ratings on Apple are always appreciated

Welcome back to another episode of Crawfordsville Connection! This week we are joined by Ashley Menard, Executive Director for the Montgomery County Free Clinic. Ashley shares the mission and importance of the clinic and the work they do for our community. Listen to learn more about the clinic's services and the Dining with the Chefs annual fundraiser. Dining with the Chefs is a fun night of community, fine-dining, and supporting a great cause. Learn more about the Montgomery County Free Clinic or sign up for clinic services here: www.mcfreeclinic.org  Reach out directly to Ashley Menard at ashley.menard@mcfreeclinic.org  Yodel Community Calendar & News Feed: https://events.yodel.today/crawfordsville  To ask any questions about this podcast or to submit topic ideas, please email Sarah Sommer at ssommer@crawfordsville-in.gov

On a sunny Friday afternoon in Winchester, Virginia, the aroma of freshly prepared meals and the sound of laughter fill the air at The Chef's Corner. This “gourmet to go” business, run by the dynamic duo Bonnie and Chef Phil Anderson, has become a local favorite for those seeking delicious, home-cooked meals with a side of community spirit. In a recent conversation with Valley Today host Janet Michael, Bonnie and Phil shared the story of their culinary journey—a tale that began with a market stall and a batch of their now-famous “My Buddy's Nuts.” From humble beginnings selling at festivals and local events, the Andersons have built a business that thrives on creativity, adaptability, and genuine connection with their customers. The Chef's Corner offers a rotating menu of fresh, ready-to-heat entrees, soups, and salads, available for pickup or delivery every Friday. Bonnie, the mastermind behind the ever-changing menu, delights in crafting new dishes each week, while Phil brings decades of culinary expertise and a passion for scratch-made food. Their playful banter and willingness to embrace the unexpected—like catering a potato bar for a seance or inventing spicy “Numb Nuts” after a traffic incident—make every interaction memorable. The pandemic brought new challenges, but also new opportunities. The Andersons pivoted to a pre-order and curbside pickup model, ensuring their loyal customers could still enjoy gourmet meals safely. Their commitment to service extends beyond the kitchen, with Phil personally delivering meals to shut-ins and those unable to leave home. At The Chef's Corner, every customer is treated like a friend. Whether you're a regular or a first-time visitor, Bonnie and Phil's warmth, humor, and dedication to quality shine through in every bite. As Janet Michael discovered, it's not just about the food—it's about the stories, the laughter, and the sense of belonging that make The Chef's Corner a true community gem. To see their weekly menu, visit their website: https://www.thechefscorner.net/ and follow them on Facebook.

Weekly outlook and Matt covers the light news.  Send us a textTwitter/X Handles:Dizhappenings: https://twitter.com/dizhappeningsShaun: https://twitter.com/rankingthemouseMatt: https://twitter.com/mattpetoBefore/After Watch Music in Dizhappenings copyrighted by Audio Jungle

The Frank and Jill Show 7-28-25: Chef Liz -Kim Hibbs by

I got to know Rudi Liebenberg when I worked as a photographer and spent many hours shooting in his kitchen at the Mount Nelson. His approach to cooking and mentoring the chefs on his brigade, constantly pushing them to do better and learn new things, has launched many careers in the industry. I caught up with him for a chat when he'd just come back from a couple of years abroad, running hotel kitchens in Ireland and then the Carribean. He was between hotels, on his way to lead the kitchen at the Westcliff in Johannesburg.Get a fair price with HeadsUp www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

The stars finally aligned! I sit down with my good friends Chef Hector and Shawn Mac for the ultimate foodie episode.We talk favorite cuisine, foodie hot spots, summer hats, trivia, all of the meats and more. Honesty, we could have talked for hours and taken a deeper dive into some dishes so there will definitely be a part-deux. Chef Hector, is a well known chef and private caterer in the Texas area. He curates top-quality dishes for events, weddings, private dinners and more. Shawn Mac, is the manager for a large sports and entertainment complex. He is a self-taught chef and has a passion for creating authentic home-cooked meals.

Quel Che Serve, consigli e soluzioni per tutte le occasioni. Di e con Bettina Carniato

The New England Clam SHack is a staple of the summer and on this episode we explore some of the best!

Akhtar Nawab is today's guest, and we dig into his influential career in New York City dining. He's the chef-owner of the terrific restaurants Wayward Fare and Alta Calidad in Prospect Heights, Brooklyn, and he previously ran the kitchen at La Esquina. Akhtar moved to New York in 1998 and worked under chef Tom Colicchio at Gramercy Tavern for several years. He was part of the opening staff of Craft, and in 2002 he helped open Craftbar, later serving as executive chef. He's mentored many stars in the industry, including David Chang, who credits him as a major influence. While he'd never say it himself, those who follow NYC restaurants understand that Akhtar is a giant in the industry. Humble and hardworking, it was a real pleasure to have him in the studio to talk about his amazing work.Also on the show we have a great conversation with Javier Cabral. He's the editor in chief of L.A. Taco. We discuss the publication's important work covering Los Angeles ICE activity, while offering readers a needed resource to stay safe. We also talk about how he balances breaking news coverage with deep dives into LA taco culture. It's a must read, and you can subscribe today.Read: What To Do If ICE Stops You In a Car, On a Bus, Or In a TrainListen: Tom Colicchio on the Birth of Gramercy Tavern, Top Chef Favorites, Running For CongressSubscribe: Apple Podcasts, Spotify, YouTube See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Un attentat contre l'église grecque orthodoxe à Damas a fait 25 morts et plus de 60 blessés au mois de juin dernier, relançant l'inquiétude au sein de la minorité chrétienne. Celle-ci est passée d'un million de personnes avant la guerre en 2011, à moins de 300 000 aujourd'hui, en raison de l'exil et des déplacements forcés. Avec 200 à 300 millions de fidèles, l'Église orthodoxe est la troisième confession chrétienne, après le catholicisme et le protestantisme. Son histoire, marquée par de longues épreuves, notamment durant la conquête mongole et la longue domination de l'Empire ottoman, reste assez largement méconnue. Au carrefour des empires disparus, byzantin, ottoman et russe, l'orthodoxie a été déchirée par la guerre froide, avant de se retrouver au cœur des conflits contemporains : génocides, guerres des Balkans et d'Ukraine, d'Irak ou encore de Syrie.  Les mondes orthodoxes sont complexes. Leurs influences et leur proximité réelle avec les pouvoirs politiques sont une grille de lecture des soubresauts du présent. Les prêches enflammés du patriarche Kirill de Moscou, que l'on a vu par ailleurs bénir les chars russes allant détruire les villes ukrainiennes, ont ravivé l'image d'une orthodoxie belliciste, ultraconservatrice et homophobe. Une orthodoxie radicalement hostile à l'Otan, à l'Union européenne et aux valeurs démocratiques. Regard sur le rôle de l'église orthodoxe dans les relations internationales. Invité :  Jean-Arnaud Dérens, historien et journaliste, fondateur du Courrier des Balkans, dont il est le co-rédacteur en Chef. Géopolitique de l'orthodoxie. De Byzance à la guerre en Ukraine, aux éditions Tallandier. 

Pour ce dernier numéro avant une interruption estivale, L'atelier des médias accueille la journaliste Matilde Meslin, qui est spécialisée dans l'écoute et la critique de podcasts. Avec Steven Jambot, elle a sélectionné des podcasts originaux en français sortis ces derniers mois. Certains sont indépendants, d'autres produits par des studios (comme Louie Media), ou par des médias plus établis, comme Arte Radio et la Radio Télévision Suisse (RTS). • Kashalal (Arte Radio), un documentaire de Mehdi Ahoudig et Thomas Pendzel. Réalisation Samuel Hirsch.  • Zoom info (RTS), la série sur le Tibet produite par Michael Peuker, diffusée initialement dans l'émission Tout un monde • Passages : Une dernière chance de fuir (Louie Media), par Jeanne-Marie Desnos ; Louise Hemmerlé à la production. Réalisation Théo Boulenger.  • Chefs, par David Ordono. • Adapte-moi si tu peux par Victoire Bocquillon, Pascale Charpenet, Marianne Hugo et Jeanne Liénard. • Systémique, par Roman Facerias-Lacoste. Production : Orson Production & La fabrique des parallèles. • Archives du crime (INA) sur Simone Weber, par Véronique Chalmet. • Amour jungle, L'été de Ben Mazué

Chef and Instagrammer Alannah Sheehan gives us some healthy alternatives to sweet meals and treats including some easy recipes for protein balls, chia pudding, granola, and more.

In this week's episode of Rodes Live, we take it back—way back. Rodes breaks down the definitive point of hip-hop's Golden Era, exploring when the culture shifted, matured, and stamped itself permanently in the hearts of fans worldwide. This is more than nostalgia—it's a deep dive into the soul of 90s hip-hop, where gritty production met vivid storytelling.And who better represents that than Raekwon the Chef? In this episode, Rodes boldly states: Raekwon is the Rodes Live "What's Poppin Artist" of the day from Only Built 4 Cuban Linx... to his influence on fashion, slang, and street wisdom, the Chef's impact is felt in every bar, every beat, and every episode.What's your definitive point in the Golden Era? Tap in, leave a comment, and let us know which artist or album defined that moment for you. Tap In! Linktr.ee/Rodes or www.rodesonline.net #RodesLivePodcast #GoldenEraHipHop #Raekwon #WuTangForever #HipHopHistory #CubanLinx #90sHipHop #PodcastCulture #OnlyBuilt4CubanLinx #RodesIsLive #HipHopPodcast

Ben Maller (produced by Danny G.) has a great Friday for you! He talks: Merry-Go-Rounds, the Hulkster, Restaurant Rubber Stamp, Maller Meatball, Phrase of the Week, & more! ...Follow, rate & review "The Fifth Hour!" https://podcasts.apple.com/us/podcast/the-fifth-hour-with-ben-maller/id1478163837 #BenMallerSee omnystudio.com/listener for privacy information.

7/25 FRI HOUR 1: Goodbye studio, Ribfest, pickle era, RIP Hulk Hogan and Chef Anne Burrell's cause of deathSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Yara Herrera, a native of Los Angeles, worked in some of LA's most demanding kitchens (Spago, Providence, Majordomo) before moving to New York City and Momofuko Ko. During the pandemic, after gaining attention for her own food in pop-up form, she was approached by the owners of Rolo's--the hit restaurant in Ridgewood, Queens--about partnering on a Mexican-American restaurant, which came to be in the form of Hellbender. In this free-ranging conversation, Yara discusses her circuitous route to the kitchen and why it took several years to begin exploring the cuisine of her own heritage.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. 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!

This podcast episode features a compelling dialogue that underscores the significance of innovation and partnership within the culinary industry, particularly through the insights of Ryan Giffin, a prominent figure in Florida's commercial kitchen sector. Fresh from a notable acquisition, Giffin is dedicated to facilitating access to high-quality equipment for food service operators, thereby enhancing operational efficiency in their establishments. Additionally, we are privileged to engage with Chef Thomas Mandzik, whose extensive culinary expertise enriches the conversation as he prepares two exquisite dishes, all while sharing his insights on leadership and the delicate balance between artistry and accountability in the kitchen. This episode serves not only as a celebration of culinary excellence but also as a testament to the collaborative spirit that drives the food industry forward. Join us as we delve into the intersection of culinary artistry, business acumen, and community support, reflecting on the essence of service in the hospitality sphere. Plus Operation BBQ Relief co-founder, Stan Hays.Takeaways: This episode highlights the significance of serving those who serve others in the culinary industry. Ryan Giffin discusses the importance of partnerships in providing essential resources to operators. Chef Thomas Mandzik shares his creative process in balancing artistry and accountability in the kitchen. The podcast emphasizes the role of storytelling in connecting with customers and enhancing the dining experience. Listeners learn about the challenges and opportunities in the commercial kitchen equipment market. The discussion includes innovative approaches to service and technician training in the food industry. Why we need non-profits with Stan Hays

durée : 00:54:21 - On va déguster - par : François-Régis Gaudry - Jean-François Piège nous livre ses secrets, sa passion des livres de gastronomie, ses tours de main du quotidien, ses vins préférés. - réalisé par : Lauranne THOMAS Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Con motivo del Día de la Independencia del Perú, conversamos con el chef peruano Eddy Alexander Inoñán, radicado en Sídney e integrante del equipo gastronómico de un renombrado restaurante peruano en la ciudad, sobre los elementos que hacen única a la gastronomía de su país.

This week, we're hanging out with photographer Phil Clarkin! We check out trailers for “Spinal Tap II: The End Continues” and “One Battle After Another”. The, it's the pain of being called sellout and poseur, the Incredible talent and theatricality of metal music, collecting vinyl, and the truth about Chef.

Chef Scott comes in and we cover a lot.... strawberries and pasta, breakfast spaghetti... it's fun. Come for the food inspiration, stay for the fun. See omnystudio.com/listener for privacy information.

Send us a text This week on Whipped Cream Salmon, Brian's got a beer in hand and a mission: to unlock Ronnie's **pizza-making secrets**! Get ready for a deep dive into **dough fermentation** (because apparently, 72 hours in a fridge is totally normal for a pizza), the great **00 flour debate**, and a saucy discussion about whether your **pizza sauce** should be cooked or, you know, just… raw. Plus, Brian tries to figure out why Ronnie, the self-proclaimed "love language is cooking" guy, suddenly hates cooking for himself. Is it the summer heat? The lack of breakfast service? Or just a severe case of "I don't wanna cook tonight" syndrome? Tune in for dough-lightful debates, chicken brining banter, and possibly a surprise appearance from Rochelle (in spirit, at least)!What We DrankRonnie - CoffeeBrian - SinghaSTAY CREAMY

Aaron chats with Packers fans worldwide and looks at the early excitement around Nate Hobbs and Isaiah Simmons.

Österreichs Städte ziehen jedes Jahr Millionen Besucherinnen und Besucher aus allen Teilen dieser Welt an. Davon profitieren alle, hieß es lange Zeit. Doch die massenhaft anreisenden Touris sorgen bei den Stadtbewohnerinnen und Stadtbewohnern zunehmend für Unmut. Wie der Massentourismus zum Problem von Wien bis Innsbruck wird und, wie er sich im Sinne aller verändern muss, darüber wurde während dieser Live-Aufzeichnung in Innsbruck gesprochen. An der Diskussion teilgenommen haben Barbara Plattner, Geschäftsführerin von Innsbruck Tourismus, Norbert Kettner, Chef von Wien Tourismus und Arno Ritter, er leitet den Ausstellungsraum "aut. Architektur und Tirol" und ist Architekturkritiker. **Hat Ihnen dieser Podcast gefallen?** Mit einem STANDARD-Abonnement können Sie unsere Arbeit unterstützen und mithelfen, Journalismus mit Haltung auch in Zukunft sicherzustellen. Alle Infos und Angebote gibt es hier: [abo.derstandard.at](https://abo.derstandard.at/?ref=Podcast&utm_source=derstandard&utm_medium=podcast&utm_campaign=podcast&utm_content=podcast)

WBZ NewsRadio's James Rojas reports.

Das deutsche Geschäftsmodell steht unter Druck. Wie kann die Wirtschaft wieder auf Wachstumskurs gebracht werden? Bert Rürup und Sebastian Matthes diskutieren über Investitionen, Steuern und psychologische Wendepunkte.

On today's Extra, Dyke Michaels, Grandparents, & A Chef Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris Jordan grew up knowing very little about his own heritage. He has since made it his business to help connect young Indigenous people with their culture – through food. - Dopo aver intrapreso un viaggio di scoperta delle sue radici aborigene, Chris Jordan ora aiuta i giovani aborigeni a entrare a contatto con la loro cultura, attraverso il cibo. Scopri la sua storia.

Send us a textIn this flavorful episode, Chef Travis Petersen—also known as The Nomad Cook—dives into essential tips for cannabis cooking at home. He breaks down why every home chef should consider using a sous-vide for precision and consistency, explains the different grades of cannabis and when to use them, and shares his insights on the full-spectrum method of extraction for maximizing both flavor and effect. Whether you're new to infusions or a seasoned edibles creator, this episode offers practical, approachable advice to elevate your cannabis culinary game.Chef Travis Petersen, known as "The Nomad Cook," is a pioneering figure in culinary cannabis. A Vancouver native, he transitioned from a decade long career in the Oil & Gas Industry to the culinary world after a 2016 appearance on MasterChef Canada. In 2018, recognizing the potential of Canada's emerging cannabis industry, he began hosting infused dining experiences, having served over 25000+ people their first infused dining experience. Chef Petersen is dedicated to dispelling the stigma surrounding culinary cannabis by uniting chefs across North America to establish industry standards for techniques, terminology, and safety procedures. His goal is to open the door for the next generation of chefs by bringing culinary cannabis from the underground to the mainstream dining experiences. A proud Canadian he see's this as a cuisine Canada could become known for, attracting tourist from all around the world. https://www.instagram.com/the_nomadcookhttps://olc.acfchefs.org/topclass/searchCatalog.do?catId=786095https://linktr.ee/thenomadcookWelcome to FitBody Lifestyle the podcast hosted by Jami and Greg DeBernard! Join us as we explore the multifaceted world of fitness, health, business, relationships, and the art of leading a well-rounded life. Whether you're pumping iron at the gym, grinding in your entrepreneurial endeavors, or simply striving for balance in your daily routine, you've landed in the right spot.In each episode, we'll embark on enlightening discussions, provide you with actionable tips, and share inspiring stories that touch on every aspect of your journey towards a healthier, more fulfilling life. We'll cover everything from fitness tips to expert guidance on nutrition, and effective weight loss strategies. Dive deep with us into topics like strength training for both body and mind, fostering cardiovascular health, and discovering the harmony between your daily lifestyle and your personal well-being. We're here to help you unlock your full potential, empowering you to transform your mind, body, and overall life. Don't forget to subscribe, and together, let's take the first step towards a healthier, happier you.Connect With Us:https://www.fitbodylifestylepodcast.com/https://www.fitbodyfusion.com/https://www.instagram.com/jamidebernard/https://...

Holly's Headlines Thursday 7/24/25

Join Roger as he welcomes Leslie Durso, a dynamic chef and culinary consultant who works with the Four Seasons and personal clients. Discover how Leslie blends health-focused culinary practices with profitability in the restaurant industry. Learn about handling food allergies, plant-based menu options that entice all customers, and the financial benefits of healthier choices. Leslie also shares her secrets for maintaining a positive workplace culture in high-profile luxury kitchens. Don't miss out on valuable tips for improving your restaurant's bottom line while catering to modern dietary needs.

We present our review of The Bear (Season 4)! The fourth season of the American comedy-drama television series The Bear premiered with all 10 episodes on June 25, 2025, on FX on Hulu. Christopher Storer and Joanna Calo return as showrunners for the season. Jeremy Allen White reprises his role as Carmy Berzatto, an award-winning chef who returns to his hometown of Chicago to manage the chaotic kitchen at his deceased brother's sandwich shop.Ebon Moss-Bachrach, Ayo Edebiri, Lionel Boyce, Liza Colón-Zayas, Abby Elliott, Matty Matheson, and Edwin Lee Gibson return from the previous season as the supporting cast. In March 2024, FX renewed The Bear for a fourth season, which began filming with the third season in February 2024, and was completed in early 2025. The season premiered to positive reviews from critics, though reception was more muted than prior seasons.Disclaimer: The following may contain offensive language, adult humor, and/or content that some viewers may find offensive – The views and opinions expressed by any one speaker does not explicitly or necessarily reflect or represent those of Mark Radulich or W2M Network.Mark Radulich and his wacky podcast on all the things:https://linktr.ee/markkind76alsohttps://www.teepublic.com/user/radulich-in-broadcasting-networkFB Messenger: Mark Radulich LCSWTiktok: @markradulichtwitter: @MarkRadulichInstagram: markkind76RIBN Album Playlist: https://suno.com/playlist/91d704c9-d1ea-45a0-9ffe-5069497bad59 

Pascual Cabaño no podía quitarse de la cabeza el queso que probó de niño, así que un día decidió dejar el periodismo para montar una quesería, Rey Silo, para recuperar la elaboración tradicional. Para ese proyecto hacía falta financiación, así que pidió ayuda al conocidísimo chef José Andrés. La aventura salió bien y ahora uno de sus catadores habituales es el Rey Felipe VI.

Chris Jordan grew up knowing very little about his own heritage. He has since made it his business to help connect young Indigenous people with their culture – through food. - Dopo aver intrapreso un viaggio di scoperta delle sue radici aborigene, Chris Jordan ora aiuta i giovani aborigeni a entrare a contatto con la loro cultura, attraverso il cibo. Scopri la sua storia.

Adam Platt, features writer and former restaurant critic at New York Magazine, talks about why salt is even more abundant in restaurant food, and often used in unexpected ways."

James Beard Award winning cookbook author J. Kenji Lopez-Alt is one of the most prominent voices in Seattle's culinary scene. But it isn't just food he's passionate about, music is another passion. He paired his passion for food and music for an event on Friday night: Tasting Notes. Patricia Murphy talks with Kenji and Grammy Award-nominated violinist Tessa Lark about the event and what visitors can expect. Find tickets to Friday's Tasting Notes in Seattle here. Tasting Notes will also take place in La Jolla in August. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

the good chef andre napier of cocaine willie joins the show to go on the record with his 2025 predictions Learn more about your ad choices. Visit podcastchoices.com/adchoices

Partnership for a Healthier America President and CEO Noreen Springstead discusses how to make America healthy again through high quality food and empowered communities. “Is the food system broken, or is it designed in the way that it's supposed to be operating today, which is around profit?,” she posits. “There is data that suggests if the food supply is healthier, it's available, it's affordable, it's accessible, we can actually change this. Apathy does nothing.” Listen to this conversation between two powerhouses in hunger and food security.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef Yara Herrera joins us this week, the powerhouse behind one of NYC's coolest and most delicious restaurants; Hellbender. A first gen Mexican-American & fine dining alum, Yara has taken everything she learned at Spago, Providence, Momofuku Ko and flipped it into something entirely her own. She's all about honoring her roots while rewriting the rules. Listen in as we talk cooking with Martha Stewart, interrupting David Chang during a private moment, why ketchup is torture and the pressure of opening her first restaurant, that came with quite the pivot. @yaraherrerayara Mentions: @sobremasanyc @sobremasatortilleria @summerfallsake @ribkingnyc @empire_bbq@smoke_sweats @spagobh @katsuyabysbe @providencela @majordomola @davidchang @seanalexgray  @rolosnyc @marthastewart @lindustriebk @decades.pizza @frankelsdeli @innout @claud_nyc @joshuaj88 

Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy's work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you're a seasoned baker or just starting out, Joy's approachable holiday recipes and delightful personality make her the perfect companion in the kitchen. www.joythebaker.com Instagram: @joythebaker In this episode, we explore: Growing up in a family that embraced slow food and ‘baking from scratch' Working in restaurants and bakeries, learning the business of baking Launching her blog, Joy the Baker, in 2008 Nurturing a community of baking enthusiasts and fellow bloggers Writing a cookbook (three, actually!), and what that process is like Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings) Expanding the Joy the Baker team Restoring her Victorian house and prepping to host baking classes And much more!

Send us a textFrom restaurant owner to pop-up chef, Kevin's journey with ramen has been simmering in the background for five years. Now, he's ready to bring the heat back with "Ramen Cat" - launching October 2025.Kevin takes us through his culinary origin story, detailing how his passion for ramen led him to run a successful restaurant before COVID-19 changed everything. He shares candid insights about the restaurant industry, explaining how his original "Ramen Lounge" evolved into "Broken Coconut" to adapt to seasonal challenges. What shines through is his unwavering commitment to craftsmanship - from perfecting broth recipes to his exciting plans for making fresh handmade noodles.The conversation delves into food authenticity with refreshing honesty. "You want authentic? Go to Japan," Kevin states, embracing the creativity that comes with creating cuisine influenced by multiple culinary traditions. His vegetarian ramen became unexpectedly popular among meat-lovers, demonstrating his talent for innovation while respecting traditional foundations.We explore the psychology behind culinary creativity, as Kevin explains how taking criticism in cooking differs from other areas of life: "It's nothing personal, it's just trying to make me a better chef." His approach to reintroducing his passion is methodical - starting with tastings among friends before expanding to pop-ups and potentially a ghost kitchen model.Ready to experience what happens when passion meets craftsmanship? Follow Kevin's ramen renaissance and be first in line when Ramen Cat debuts. The countdown to October 2025 begins now!Support the showFollow & Join Us! Free Hyper Strength Discord: https://discord.gg/dAtUd2ytzC Gym @hscgym Host @coachtoloza TikTok Adventures @coachtoloza @irab148 0 Facebook https://www.facebook.com/HSCGYM/ Youtube https://www.youtube.com/c/HyperStrengthConditioning Visit us at hscgym.com Contact us at train@hscgym.com

Mental Health, Mentorship & Running a NONPROFIT Culinary School!Join André Natera on this episode of Chef's PSA as he welcomes back Top Chef Season 18 winner Gabe Erales and Mike Diaz from Oseyo in Austin, Texas. They dive into a range of critical topics, offering unique perspectives from their diverse culinary journeys.Discover insights on legendary figures like Jacques Pepin, Gabriel's intense experience in a French culinary competition, the paramount importance of mental health in the culinary industry, and the transformative benefits of mentorship. This conversation also sheds light on the challenges and immense rewards of running a nonprofit culinary school in Mexico through the Oido organization, which aims to provide life-changing opportunities for underprivileged youth. Tune in for an insightful, engaging conversation among chef friends, packed with lessons on cooking techniques, chef life balance, career advice, and building a sustainable kitchen culture.⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠Gabe Erales InstagramOido InstagramOseyo InstagramJoin the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: https://chefspsa.substack.com/Visit Chef's PSA for Books, Free eBooks, and More: https://chefspsa.com/Shop Chef's PSA Merch to support the podcast: https://chefspsa.com/

Chef Marlon Hoarau is a proud Seychellois, born and raised in Nairobi, Kenya, where the vibrant blend of cultures and cuisines sparked his early love for food. Drawn to the kitchen by the warmth and wisdom of his grandmother, young Marlon spent his childhood fascinated by the flavours, spices, and traditions that surrounded him. These experiences laid the foundation for what would grow into a profound culinary calling- one deeply rooted in purpose, faith, and community. A graduate of The International Hotel and Tourism Institute, Chef Marlon blends classical training with years of hands-on experience, including eight memorable years at Hemingways Nairobi. There, he honed his skills, learned the power of teamwork, and cultivated a leadership style that values consistency, creativity, and respect.

Wallace Wong built Spatula Foods through strategic networking. Discover how he went from Michelin restaurants to 2M+ followers, and learn his breakthrough mindset.For more on Spatula Foods and show notes click here.  Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Whether it’s CNAME records pointing to dead endpoints or abandoned cloud storage buckets still mentioned in the makefile or Chef recipe, seemingly innocuous bits of infrastructure that don’t get cleaned up can turn into serious security threats. (Both of these examples are taken from real-life attacks, BTW). When and how and who within IT should... Read more »

A conversation with Matt Orlando, chef, entrepreneur, and former head chef at Noma. He is also the founder of Amass, one of the most circular and fully organic restaurants in the world, which closed at the end of 2022. He then focused on a project in Singapore and is now back in Denmark, currently very busy with, among other things, a new restaurant in Copenhagen.What happens when someone who worked as a head chef in one of the best restaurants in the world, Noma, starts going deep—deep—down the rabbit hole of sustainability and responsibility?Welcome to a fascinating journey of one of the most interesting chefs in the world, who not only redefined what a circular, sustainable restaurant mean (and no, it isn't more expensive to run, and it doesn't require a lot of tech, etc.), but it does require a completely new mindset and way of thinking.More about this episode.==========================In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.==========================