Podcasts about chefs

KJ explores the murder of Chef Daniel Brophy, a cherished educator at the Oregon Culinary Institute.Chapters  01:34 Chef Daniel Brophy08:46 The Day of the Incident12:17 Emergency Response18:42 A Shift in Focus 32:58 The Search for Answers43:40 The Ex-Wife's Insights53:01 The Clues UnravelUnspeakable Listener Deals!Eric JavitsChic, Provactive, and Iconic-Eric Javits hats are the essence of designer elegance. Made famous by sex and the city and worn by Melania, these travel friendly sun hats and accressories are known worldwide.  20% off for my listeners by using the code UNSPEAKABLE via the link belowEric Javits Designer Hats and AccessoriesFollow “Crime Wire Weekly” on it's new channel HERE:Apple Podcasts   https://podcasts.apple.com/us/podcast/the-crime-wire-weekly/id1815864889Spotify  https://open.spotify.com/show/3zyrgjtW6gLUVbicJaYXV9?si=0dbf4983938344a2Amazon Music https://music.amazon.com/podcasts/3738411d-828e-4138-9976-223ab5de2c87/the-crime-wire-weekly

Mark Stephen goes out on the hill at Finzean in Aberdeenshire with stalker Hedge Shand and Chef Sanjay Bhattacharya to discuss deer management and venison.

Tom Colicchio is a longtime chef who has operated some of America's iconic restaurants, including Craft, Gramercy Tavern, and dozens more. He's also the head judge on the show Top Chef. We welcomed Tom back to the studio to talk about the current restaurant landscape as well as the release of Think Like a Chef, the 25th anniversary edition of his debut cookbook. The book is a classic and so worth reading today. Tom talks about his technique and the mistakes home cooks often make that are easily fixable. And before that, we have a great conversation with Johanna Hellrigl. She is the chef-owner of Ama in Washington, DC. Ama is a special restaurant with exceptional Northern Italian cooking and a mission to further sustainability practices in a living, breathing restaurant. Johanna completes the Resy Questionnaire as part of a memorable conversation. The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jon M. Chu joins Seth and Josh on the pod this week! Jon chats all abut growing up in Los Altos, California, the Chinese restaurant his family owns that he grew up working in, his memories of growing up in a family of five with immigrant parents, stories from a trip to France with his mom, how early exposure to technology and video editing shaped his passion for filmmaking, the influences of 'Crazy Rich Asians' and 'Wicked' on his life, and so much more! Plus, Jon chats about his film, Wicked: For Good, out in theaters November 21, 2025! Watch more Family Trips episodes: https://www.youtube.com/playlist?list=PLlqYOfxU_jQem4_NRJPM8_wLBrEEQ17B6 ------------------------- Support our sponsors: Shipt Shipt's exclusive savings event: Season of Savings, happening from November 16th through December 28th. Shop tons of deals, including member-exclusive savings, all season long. Terms apply. Download the app or order now at Shipt.com Uplift Elevate your workspace with UPLIFT Desk. Go to https://upliftdesk.com/FAMILY for a special offer exclusive to our audience. Fabric Join the thousands of parents who trust Fabric to help protect their family. Apply today in just minutes at meetfabric.com/trips. Policies issued by Western-Southern Life Assurance Company. Not available in certain states. Prices subject to underwriting and health questions. ------------------------- Family Trips is produced by Rabbit Grin Productions. Theme song written and performed by Jeff Tweedy. ------------------------- About the Show: Lifelong brothers Seth Meyers and Josh Meyers ask guests to relive childhood memories, unforgettable family trips, and other disasters! New Episodes of Family Trips with the Meyers Brothers are available every Tuesday. ------------------------- Executive Producers: Rob Holysz, Jeph Porter, Natalie Holysz Creative Producer: Sam Skelton Coordinating Producer: Derek Johnson Video Editor: Josh Windisch Mix & Master: Josh Windisch Episode Artwork: Analise Jorgensen #familytrips #sethmeyers #joshmeyers Learn more about your ad choices. Visit megaphone.fm/adchoices

Dirty Work Hour 2: Executive Chef at the Mauna Kea Hotel Peter Abarcar joins the show and your calls are taken over Brock Purdy's returnSee omnystudio.com/listener for privacy information.

Isaiah, Chef, and Dan return with a new O&B Puckcast as we welcome Bill Meltzer from flyers.nhl.com and hockeyhotstove.com.   On tonight's show, we take a brief step away from the Flyers' on-ice storylines to get our first look at how several top prospects are performing almost a quarter of the way into their seasons. From Porter Martone and Jett Luchanko to Alex Bump and Denver Barkey, we dig into Bill's insights on their early progress. (

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

Enjoy your Thanksgiving dinner and feel good afterward. In this episode of Dishing Up Nutrition, dietitian Leah Kleinschrodt and our resident chef Marianne walk you through how to build a delicious, real-food Thanksgiving -- from a balanced plate strategy to upgraded sides, smarter potatoes, veggie-packed salads, better-for-you desserts, and even what to do with the turkey so it actually turns out juicy and flavorful. You'll hear practical ideas for gluten- and dairy-free guests, simple make-ahead breakfasts, and festive drinks without the sugar crash.

A late-night employee walks into his Burger Chef restaurant and finds only silence, chaos, and four co-workers missing. What happened next became one of the strangest and most unsettling mysteries in Indiana history. Listen completely ad-free with a 7-day FREE trial of ⁠Crimehub Premium⁠. Cancel anytime. No commitment. Sign up here: ⁠patreon.com/crimehub⁠ Author: Mike Colucci Huge thanks to our sponsors: Acorns: Sign up now and Acorns will boost your new account with a $5 bonus investment. Head to acorns.com/crimehub or download the Acorns app to get started. SelectQuote: Life insurance is never cheaper than it is today. Get the right life insurance for YOU, for LESS, and save more than 50% at ⁠selectquote.com/crimehub⁠. Shopify: Sign up for your $1 per month trial and start selling today at ⁠⁠⁠⁠shopify.com/crimehub⁠⁠⁠⁠⁠. * * * DISCLAIMER: This episode contains explicit content. Parental guidance is advised for children under the age of 18. Listen at your own discretion. #crimehub #truecrime #truecrimestories Learn more about your ad choices. Visit megaphone.fm/adchoices

Gabor Steingart präsentiert das Pioneer Briefing.

Paddling Chef Mike Keen shares his solo 3,200‑km kayak journey up the west coast of Greenland, where he lived on a traditional Greenlandic Inuit diet of seal, whale, fish and fermented foods while researchers tracked his health and microbiome. In this episode of the Paddling the Blue podcast, we discuss his preparation, camping and paddling challenges, surprising physical results, the role of fermentation in food preservation, and ongoing scientific follow‑up — all framed by vivid Arctic landscapes and encounters with local hunters. Eat your environment Mike Keen (Instagram)

Today's West Coast Cookbook & Speakeasy Podcast for our especially special Daily Special, River City Hash Mondays is now available on the Spreaker Player!Starting off in the Bistro Cafe, Trump's Judge Cannon scheme gets blown wide open.Then, on the rest of the menu, Trump's choice to lead federal prosecutions in the Southern District of Florida flunked out of an entry-level job in that same office several years ago; Kash Patel was accused of 'clear abuse' as an elite FBI swat team is assigned to protect his middling country music star girlfriend; and, there's so many good people on both sides, Charlotte, North Carolina went from Dapper Nazis surrounding a synagogue to a full blown Nazi blitzkrieg.After the break, we move to the Chef's Table where the UK Twitter hacker who breached Obama's account has been ordered by Britain's Crown Prosecution Service to repay $5.4 million in Bitcoin; and, a special tribunal sentenced Bangladesh's ousted Prime Minister Sheikh Hasina to death on charges of crimes against humanity for her student crackdown that killed hundreds of people and led to the toppling of her 15-year rule.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!"I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help." -- Julia ChildBecome a supporter of this podcast: https://www.spreaker.com/podcast/west-coast-cookbook-speakeasy--2802999/support.

Enjoy your Thanksgiving dinner and feel good afterward. In this episode of Dishing Up Nutrition, dietitian Leah Kleinschrodt and our resident chef Marianne walk you through how to build a delicious, real-food Thanksgiving -- from a balanced plate strategy to upgraded sides, smarter potatoes, veggie-packed salads, better-for-you desserts, and even what to do with the turkey so it actually turns out juicy and flavorful. You'll hear practical ideas for gluten- and dairy-free guests, simple make-ahead breakfasts, and festive drinks without the sugar crash.

Pourquoi est-ce que c'est si important d'être diagnostiqué le plus tôt possible lorsque l'on est atteint ou atteinte de diabète ? Quelles sont les autres raisons qui font qu'il faut se méfier d'un possible diagnostic de diabète ?   Pr Maimouna N'Dour-Mbaye, Chef du Service de Médecine Interne de l'Hôpital Abass Ndao, directrice du Centre du diabète Marc Sankalé à Dakar, au Sénégal.   Retrouvez l'émission en entier iciQuestions de femmes : le diabète

On le surnomme “le Picasso de la pâtisserie”.Dès ses 9 ans Pierre Hermé savait qu'il deviendrait pâtissier.Il grandit en Alsace, dans le laboratoire de la boulangerie familiale où il apprend les bases du métier aux cotés de son père.Mais très vite Pierre aspire à plus.Il renonce à reprendre l'entreprise créée par son arrière grand-père et rejoint la capitale pour intégrer la maison Lenôtre.Il y apprend l'excellence, la précision du geste et découvre un art très différent de celui qu'il connait.D'abord pâtissier privé pour le ministre de la Défense, Pierre réalise vite qu'il a besoin de plus d'espace pour s'exprimer : il veut être libre de créer, avoir son univers, ses produits et sa propre maison.L'empire Pierre Hermé né avec l'ouverture de la première boutique à Tokyo en 1998.Aujourd'hui le groupe en compte 95 sur 4 continents.Une marque internationale pionnière de la haute-pâtisserie, qui a construit sa renommée autour d'un produit star : les macarons — écoulés par dizaines de millions chaque année.Dans cet épisode Pierre livre les clés de sa réussite :Où trouver l'inspiration pour créer jusqu'à 200 nouvelles recettes par anPourquoi il faut être obsédé par les détailsLes grands principes de la pâtisserieComment maintenir la qualité quand on produit à grande échelleBienvenue dans l'univers d'un chef visionnaire avant tout guidé — avec succès — par ses goûts, ses intuitions et ses envies.Vous pouvez suivre Pierre sur Linkedin et consulter la page Welcome To The Jungle pour rentrer en contact avec la maisonTIMELINE:00:00:00 : De la première boutique à un empire de 95 points de vente00:12:51 : Quitter sa famille à 14 ans pour découvrir l'excellence de l'école Lenôtre00:22:16 : Comment s'assurer de la qualité délivrée à l'autre bout du monde00:30:10 : Créer 200 nouvelles recettes par an00:39:03 : Être le pâtissier privé d'un ministre00:49:15 : Pierre et son obsession pour le café01:02:01 : Le lancement d'une offre de boulangerie Pierre Hermé01:09:08 : Le savoir-faire unique des pâtissiers français01:14:27 : « Je ne m'occupe que des produits, le business ne m'intéresse pas »01:25:18 : Le pionnier de la haute-pâtisserie01:34:57 : Où trouver l'inspiration pour innover sans cesse01:43:16 : Pourquoi les trompe-l'œil sont autant à la mode ?01:50:16 : La pâtisserie végétale sans beurre, sans œufs, sans lait et sans crème02:00:11 : « J'aime ce que je fais, donc je n'ai pas du tout l'intention d'arrêter »02:11:52 : Un secret pour tous les pâtissiersLes anciens épisodes de GDIY mentionnés : #464 - Nina Métayer - Cheffe Pâtissière - “Je ne peux pas travailler pour autre chose que l'excellence”#33 - Nicolas Paciello - Pâtissier - Viser les étoiles pour réussir à en ramener 2 !#250 - Chef Alain Ducasse - Faire de sa cuisine un apprentissage, une passion et une marque mondiale#433 - Pascal Rigo - Boulanger - Vendre ses boulangeries 100 millions et devenir le patron de la food de Starbucks#342 - Thierry Marx - De la cité à la cuisine étoilée : l'extraction sociale d'un titan#449 - Sarah Poniatowski - Maison Sarah Lavoine - Remettre le beau au centre de sa vie : comment réinventer son intérieurNous avons parlé de :L'ouverture de la 1ère boutique de Pierre à TokyoLenôtre, école des arts culinairesCafé Pierre Hermé Beaupassage (Paris 7)Le salon de thé Pierre Hermé de la Mamounia (Marrakech)Hippolyte CourtyLes machines à café Victoria ArduinoÉric Vincent, CEO de Pierre Hermé ParisLes recommandations de lecture :Le dictionnaire amoureux de la pâtisserie – Pierre HerméLa pâtisserie végétale – Pierre HerméTout Robuchon – Joël RobuchonSIMPLE – Yotam OttolenghiUn grand MERCI à nos sponsors : SquareSpace : squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onelyVous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Fluent Fiction - Danish: Autumn Magic in Nyhavn: A Pastry Chef's Heartwarming Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2025-11-16-23-34-02-da Story Transcript:Da: Nyhavn i efteråret er noget særligt.En: Nyhavn in the autumn is something special.Da: De farvestrålende bygninger lyser op mod den klare himmel, og kanalen spejler de dansende lys fra de små bådrestauranter.En: The colorful buildings light up against the clear sky, and the canal reflects the dancing lights from the small boat-restaurants.Da: Luften er krydret med duften af ristede kastanjer og gløgg.En: The air is spiced with the scent of roasted chestnuts and mulled wine.Da: Soren, en ung konditor, arbejder i sin families bageri ved kanalen.En: Soren, a young pastry chef, works in his family's bakery by the canal.Da: Han elsker at bage, men frygter ofte, at han ikke er god nok.En: He loves baking but often fears he's not good enough.Da: Mens han forbereder sig til den travle sæson, gør Katrine og Niels ham selskab.En: As he prepares for the busy season, Katrine and Niels keep him company.Da: De er på vej forbi for at se på de tidlige julemarkedsdekorationer.En: They are passing by to see the early Christmas market decorations.Da: Katrine er Soren's ældre søster, en sygeplejerske med styr på alt.En: Katrine is Soren's older sister, a nurse who has everything under control.Da: Niels, deres nabo, deler historier fra sin tid som sømand og længes efter en følelse af fællesskab.En: Niels, their neighbor, shares stories from his time as a sailor and longs for a sense of community.Da: "Niels, hvordan går det med livet på landjorden?"En: "Niels, how's life on dry land?"Da: spørger Soren, som altid beundrer sin nabo for hans eventyrhistorier.En: asks Soren, always admiring his neighbor for his adventure stories.Da: "Det er anderledes," svarer Niels med et smil.En: "It's different," replies Niels with a smile.Da: "Men jeg nyder haverne og huset mere end jeg troede."En: "But I enjoy the gardens and the house more than I thought."Da: Soren går tilbage til bageriet for at bage en ny omgang småkager til sæsonen.En: Soren returns to the bakery to bake a new batch of cookies for the season.Da: Han mærker pludselig en kløe i halsen og svimmelhed.En: He suddenly feels an itch in his throat and dizziness.Da: Hans hjerte begynder at hamre hurtigere.En: His heart begins to race.Da: Han forsøger at ignorere det, da han ikke vil forstyrre Katrine eller virke svag.En: He tries to ignore it, as he doesn't want to disturb Katrine or appear weak.Da: Men symptomerne bliver værre.En: But the symptoms worsen.Da: Niels, der stadig er i nærheden, lægger mærke til at Soren ser bleg ud.En: Niels, still nearby, notices that Soren looks pale.Da: "Du ser ikke for godt ud, Soren," siger han.En: "You don't look so good, Soren," he says.Da: "Det er ingenting," svarer Soren, men han har svært ved at trække vejret.En: "It's nothing," replies Soren, but he has trouble breathing.Da: Katrine træder ind, hendes sygeplejeforstand straks vågen.En: Katrine steps in, her nursing instincts immediately alert.Da: "Soren, vi må tage det alvorligt.En: "Soren, we must take this seriously.Da: Du kan have en allergisk reaktion."En: You might be having an allergic reaction."Da: Hun beder Niels om at ringe efter hjælp, mens hun selv finder antihistaminer i sin taske.En: She asks Niels to call for help while she finds antihistamines in her bag.Da: Med rolige hænder giver hun Soren medicinen, og gradvist begynder han at få det bedre.En: With steady hands, she gives Soren the medication, and gradually he begins to feel better.Da: Imens overtaler Niels butiksejeren i bageriet ved siden af til at hjælpe med deres juleforberedelser.En: Meanwhile, Niels persuades the shop owner in the bakery next door to help with their Christmas preparations.Da: Det, der kunne have været en katastrofe, bliver i stedet til en påmindelse om, at selv de stærkeste kan have brug for hjælp.En: What could have been a disaster instead becomes a reminder that even the strongest need help sometimes.Da: Katrine's hurtige indgriben redder dagen, og Soren indser, at det ikke er en skam at række ud efter hjælp.En: Katrine's quick intervention saves the day, and Soren realizes that there's no shame in reaching out for assistance.Da: Med Niels' hjælp får de stablet bageriets pynt og varer an til det kommende marked.En: With Niels' help, they set up the bakery's decorations and goods for the upcoming market.Da: Soren smiler til sine venner.En: Soren smiles at his friends.Da: "Jeg havde aldrig klaret det uden jer.En: "I would never have managed without you.Da: Tak."En: Thank you."Da: Med varmen fra fællesskabet og Niels' gamle flyder fyldt med juledekorationer, flyder en ny forståelse ind over det unge liv.En: With the warmth of community and Niels' old barge filled with Christmas decorations, a new understanding washes over the young life.Da: At spørge om hjælp er ikke et tegn på svaghed, men en styrke.En: Asking for help is not a sign of weakness but a strength.Da: Dette efterår i Nyhavn, ved kanten af kanalen, bliver til mere end bare en travl sæson.En: This autumn in Nyhavn, by the edge of the canal, becomes more than just a busy season.Da: Det bliver en tid til at lægge frygten bag sig og anerkende de bånd og relationer, der virkelig betyder noget.En: It becomes a time to leave fear behind and recognize the bonds and relationships that truly matter. Vocabulary Words:autumn: efteråretcolorful: farvestrålendereflects: spejlerroasted: ristedechestnuts: kastanjermulled wine: gløggpastry chef: konditordizziness: svimmelhedantihistamines: antihistaminerbargains: flyderitch: kløethroat: halsdecorations: dekorationersymptoms: symptomerallergic: allergiskintervention: indgribensteady: roligeadmiring: beundrerneighbor: naboadventure: eventyrbonds: båndrelationships: relationerpale: blegsailor: sømandcommunity: fællesskabinstincts: sygeplejeforstandurgent: stærktdisaster: katastrofeperseverance: vedholdenhedupcoming: kommende

Entschuldigt die Tonqualität: Aufgrund eines technischen Problems mit dem Aufnahmegerät, mussten wir zwischendrin ca. 15 Minuten den Kameraton verwenden. Dadurch ist die Tonqualität hier leider schlechter – sorry dafür!!! ----------------------------------------------- Unsere neue Folge von HSV Meiner Frau ist etwas ganz Besonderes: Unser zweiter Live-Podcast – und wir hatten niemand Geringeren als Cheftrainer Merlin Polzin auf der Bühne des ehrwürdigen Deutschen Schauspielhauses. Über 1000 Gäste, eine Location mit Gänsehaut-Garantie und ein Trainer, der überraschend offen aus dem Nähkästchen plaudert. Merlin erzählt private Geschichten, gibt ehrliche Einblicke in seinen Alltag als Trainer und verrät, welche Werte ihm wichtig sind. Natürlich spricht er auch über den Aufstieg – inklusive des legendären Pullovers, der immer noch nach Bier riecht. Sportlich hat er die ein oder andere Überraschung parat, zum Beispiel wen er demnächst im Kader der Nationalmannschaft sieht. Es wird herzlich gelacht, aber auch ernst: Wir sprechen über Krebsvorsorge und unterstützen die Aktion YES WE CAN!CER – klare Botschaft: Geht zur Vorsorge, Leute! Und als wäre das alles nicht schon genug, sorgt am Ende Dino Hermann für einen Moment, der in keiner HSV-Chronik fehlen darf – tanzend, jubelnd, absolut legendär. Ein Abend, der uns und hoffentlich auch euch lange in Erinnerung bleibt. Viel Spaß beim Reinhören! ----------------------------------------------- Fotos: Henning Rohlfs Kamera: Peet Zenner Audio: Deutsches Schauspielhaus Hamburg

Les concours de cuisine télévisés sont un véritable phénomène de société. La chaîne valdo-fribourgeoise La Télé s'en est approprié les codes avec «Oui-chef académie», son émission phare qui met à l'épreuve de jeunes cuisinières et cuisiniers prometteurs. Les épreuves se succèdent, le stress monte, bref, c'est le coup de feu en cuisine, sous l'œil d'un jury exigeant. Reportages d'Alexandre Lachavanne Réalisation: Mathieu Ramsauer Production: Raphaële Bouchet

Hamberger, Katharina www.deutschlandfunk.de, Das war der Tag

Entschuldigt die Tonqualität: Aufgrund eines technischen Problems mit dem Aufnahmegerät, mussten wir zwischendrin ca. 15 Minuten den Kameraton verwenden. Dadurch ist die Tonqualität hier leider schlechter sorry dafür!!! ----------------------------------------------- Unsere neue Folge von HSV Meiner Frau ist etwas ganz Besonderes: Unser zweiter Live-Podcast und wir hatten niemand Geringeren als Cheftrainer Merlin Polzin auf der Bühne des ehrwürdigen Deutschen Schauspielhauses. Über 1000 Gäste, eine Location mit Gänsehaut-Garantie und ein Trainer, der überraschend offen aus dem Nähkästchen plaudert. Merlin erzählt private Geschichten, gibt ehrliche Einblicke in seinen Alltag als Trainer und verrät, welche Werte ihm wichtig ...Dieser Podcast wird vermarktet von der Podcastbude.www.podcastbu.de - Full-Service-Podcast-Agentur - Konzeption, Produktion, Vermarktung, Distribution und Hosting.Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen?Dann schaue auf www.kostenlos-hosten.de und informiere dich.Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.

* In den USA ist der "Shutdown" zu Ende * Die Wirtschafts-Kammer hat keinen Chef mehr * Die U-Bahn-Linie U5 wird viel später fahren * Der Christkindl-Markt am Rathaus-Platz hat aufgesperrt * Ein Schriftsteller aus Wien hat einen Buch-Preis gewonnen * Ein Känguru ist wieder gefunden worden

Dans cet épisode exceptionnel, CHEFS vous emmène au cœur d'une des adresses les plus emblématiques de la gastronomie française, pour découvrir le parcours et l'univers non moins remarquable d'Eugénie Béziat.Cheffe du restaurant L'Espadon, à l'hôtel Ritz Paris, elle s'est imposée avec une cuisine singulière, personnelle, nourrie de ses origines, son histoire, et d'une fibre à la dimension artistique.Son récit éclaire le cheminement d'une femme qui s'est construite loin des projecteurs, avant de trouver sa voie dans la cuisine d'excellence. Elle y raconte son enfance, ses influences, la place de l'art dans son développement, sa vision du métier, les étapes qui l'ont amenée à décrocher une première puis une deuxième étoile, ainsi que la manière dont elle compose aujourd'hui une identité culinaire intime, sensible, et profondément cohérente avec son parcours.Dans cet échange, on découvre comment elle transforme son héritage culturel en langage culinaire, comment elle intègre ce qui la traverse à son travail, et comment elle aborde la singularité dans un lieu chargé d'histoire comme le Ritz, tout en restant fidèle à elle-même.Un épisode rare, inspirant, où le geste, la mémoire, la création et la recherche intérieure se répondent.

We prep your holidays with our Thanksgiving side show!

Memories of J.C. Holdway from his sister, Juanita Holdway Evans; Chef Joseph Lenn; and her daughter, Emily Lenn. Fred Saucepan shares Joe and Janette Carter's Chow Chow recipe and kitchen memories. Today, I went to the deep freeze and pulled out a recording that I made in 2016 with Chef Joseph Lenn, Joseph's mother (Emily Lenn), and a late friend of mine, Juanita Evans, who was Joseph Lenn's grandmother and the sister of J.C. Holdway. J.C. Holdway is the namesake of the downtown Knoxville restaurant created by Chef Joseph Lenn and named after his Uncle Joe. The restaurant, J.C. Holdway, has been in the news lately, receiving the prestigious designation of “Recommended” by the renowned Michelin Guide in its inaugural regional publication of restaurants in the Southeast.
Chef Lenn is also a James Beard Award–winning chef. I thought it would be a great time to play this recording we made together before he opened his restaurant. I am an artist, and I wanted to paint a portrait of Uncle Joe as a kind of encouraging gift to Chef Lenn before the restaurant was created. You may have seen that painting, along with my portraits of Allan Benton, Eugenia Duke, Bill Best, and John Coykendall at J.C. Holdway. We also hear a recording by Fred Saucepan with memories from Janette and Joe Carter (children of A.P. and Sara Carter of the original band The Carter Family) as he shares their recipe for Chow Chow. And I share news of the Resilient Farmer Fund fundraiser concert tonight (Nov. 15, 2025) at the Paramount Theatre in Bristol, TN/VA. Doors open at 6, and music starts at 7 p.m.

KCBS Radio's Foodie Chap Liam Mayclem speaks with Chef Donato Scotti of Donato Enoteca in Redwood City. Liam and Chef Donato talk about truffles and Christmas panettone.

Résumé. (Deuxième et dernier épisode) Le dimanche 27 octobre 1985, le musée Marmottan, à Paris, ouvre tranquillement ses portes. Il est 10h, les visiteurs admirent les toiles de maîtres dans la galerie au sous-sol. Soudain, cinq hommes sortent des armes et immobilisent gardiens et visiteurs.En moins de dix minutes, ils dérobent neuf toiles dont un des plus grands chefs-d'œuvre de Claude Monet, « Impression, soleil levant ». Un casse en plein jour et un butin d'une valeur inestimable. Dans Crime story, la journaliste Clawdia Prolongeau raconte cette affaire avec Damien Delseny, chef du service police-justice du Parisien.Crédits. Direction de la rédaction : Pierre Chausse - Rédacteur en chef : Jules Lavie - Ecriture et voix : Clawdia Prolongeau et Damien Delseny - Production : Thibault Lambert, Anaïs Godard et Clara Garnier-Amouroux - Réalisation et mixage : Julien Montcouquiol - Musiques : Audio Network - Archives : INA.Documentation. Cet épisode de Crime story a été écrit en puisant dans les archives du Parisien, avec l'aide de nos documentalistes. Nous avons aussi exploité des ressources provenant de Le Parisien, Le Monde et Beaux Arts Magazine. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Résumé. (Premier épisode) Le dimanche 27 octobre 1985, le musée Marmottan, à Paris, ouvre tranquillement ses portes. Il est 10h, les visiteurs admirent les toiles de maîtres dans la galerie au sous-sol. Soudain, cinq hommes sortent des armes et immobilisent gardiens et visiteurs.En moins de dix minutes, ils dérobent neuf toiles dont un des plus grands chefs-d'œuvre de Claude Monet, « Impression, soleil levant ». Un casse en plein jour et un butin d'une valeur inestimable. Dans Crime story, la journaliste Clawdia Prolongeau raconte cette affaire avec Damien Delseny, chef du service police-justice du Parisien.Crédits. Direction de la rédaction : Pierre Chausse - Rédacteur en chef : Jules Lavie - Ecriture et voix : Clawdia Prolongeau et Damien Delseny - Production : Thibault Lambert, Anaïs Godard et Clara Garnier-Amouroux - Réalisation et mixage : Julien Montcouquiol - Musiques : Audio Network - Archives : INA.Documentation. Cet épisode de Crime story a été écrit en puisant dans les archives du Parisien, avec l'aide de nos documentalistes. Nous avons aussi exploité des ressources provenant de Le Parisien, Le Monde et Beaux Arts Magazine. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Most of us can roast a chicken, but how can we make it next level? Chef, teacher, TV presenter and co-founder of Ballymaloe Cookery School, Rory O'Connell, shared his tips on gravy, spuds, and the veg too, to make tomorrow's roast extra special.

Where is Charlie? The Italian government is investigating rumors that wealthy westerners are hunting humans. A fan jumps over a barrier and runs at Ariana Grande. People complain about the Housekeeping Olympics. JLR cleaned planes before Sky Chefs. Lady Gaga opens up about her struggles after filming 'A Star is Born." Delta airlines had to apologize to a double amputee veteran after he was removed from his exit row seat. One person is injured after two landscapers find a gun in the yard and take turns pointing it at one another. A 74-year-old man shot and killed his daughter. Queen of Hearts. Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets. See omnystudio.com/listener for privacy information.

Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets. See omnystudio.com/listener for privacy information.

Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets. 

Where is Charlie? The Italian government is investigating rumors that wealthy westerners are hunting humans. A fan jumps over a barrier and runs at Ariana Grande. People complain about the Housekeeping Olympics. JLR cleaned planes before Sky Chefs. Lady Gaga opens up about her struggles after filming 'A Star is Born." Delta airlines had to apologize to a double amputee veteran after he was removed from his exit row seat. One person is injured after two landscapers find a gun in the yard and take turns pointing it at one another. A 74-year-old man shot and killed his daughter. Queen of Hearts. Neighbors called the cops on a caller for blowing leaves into their yard. Chef gets fired for taking a photo with Axl Rose. DraftKings bets.

They say breakfast is the most important meal of the day - but what happens when thousands of children arrive at school too hungry to learn? In this programme, Jaega Wise looks into how the Government's new free breakfast club scheme is being rolled out across England, seven months into a trial involving 750 primary schools. While the policy which aims to tackle hunger and improve attendance is welcomed by all, schools and campaigners raise questions about it's future funding and the exclusion of secondary schools and some special school pupils.At Holy Trinity Church of England School in Tottenham, Jaega visits a breakfast club being run in partnership with Chefs in Schools, where hot food is cooked fresh each morning in the same kitchen that serves lunch. In Weston-super-Mare, headteacher Marie Berry explains why her school's breakfast club is a lifeline for families - and why she's keen to be included in the new scheme. Campaigners at Sustain argue breakfast clubs could be a powerful tool to support local food producers and promote sustainable sourcing - and urge the Government to back that vision.We also hear from the charity Magic Breakfast, which provides food to 300,000 children at breakfast clubs every day, and from Olivia Bailey MP at the Department for Education. Food writer Michael Zee of @SymmetryBreakfast discusses Britain's breakfast culture, and why we so often eat the same thing every day.Presented by Jaega Wise Produced by Natalie Donovan for BBC Audio in Bristol.

When did you sneak in somewhere? We get updates from Cheat Day Orl! They say we have the worst roads in the country! Are you really allowed to back into a parking spot! Snitches get tickets and we end the show with the list! See omnystudio.com/listener for privacy information.

Chef Patrick O'Connell of the renowned Inn at Little Washington on turning a run-down stretch of rural Virginia into a three-star Michelin destination. Recorded for an audience at the Virginia Museum of History & Culture.

Takeaways: The Walk and Talk podcast serves as a vital platform for food lovers and culinary professionals alike, highlighting the intricate narratives behind the culinary arts. Chef Freddie Money, the 2025 US Culinary Open champion, reflects on his journey, illustrating the significance of discipline and creativity in a professional kitchen. Traveling extensively allows chefs to immerse themselves in diverse culinary techniques and ingredients, fostering a broader understanding of gastronomy around the world. The evolution of the culinary industry emphasizes the importance of education and mentorship, ensuring the next generation of chefs is well-prepared for the challenges they will face. A Michelin-starred restaurant operates as a cohesive unit, where collaboration among chefs, servers, and beverage experts is paramount to delivering exceptional dining experiences. In culinary arts, one must appreciate the balance between creativity and tradition, ensuring that the essence of a dish remains true to its foundational elements. Mentioned in this episode: Metro Foodservice Solutions Kitchen and back-of-house systems for better flow and function.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.

When did you sneak in somewhere? We get updates from Cheat Day Orl! They say we have the worst roads in the country! Are you really allowed to back into a parking spot! Snitches get tickets and we end the show with the list! See omnystudio.com/listener for privacy information.

Send us a textThis week we're exploring the topic of learning from Indigenous American chefs on how to use ingredients that are more authentic and historically accurate for our Thanksgiving celebrations.Links from today's discussion:Chef Sean Sherman Interview and Projectshttps://www.npr.org/2022/10/24/1131051237/the-sioux-chef-sean-shermanhttps://owamni.com/https://sioux-chef.com/Decolonizing Thanksgiving and Reviving Indigenous Relationship To Food byhttps://ndncollective.org/decolonizing-thanksgiving-and-reviving-indigenous-relationships-to-food/?fbclid=IwAR2N4_aL_EZtV-EvvtGoDHL_8E2b1VmsUO0bWv8cP0rByuR1RpRmnD8f_6cHow to Decolonize Your Thanksgiving Dinnerhttps://www.vice.com/en/article/9a8axe/how-to-decolonize-your-thanksgiving-dinnerSupport the show

durée : 00:35:36 - L'Invité(e) des Matins - par : Guillaume Erner, Yoann Duval - De Gaza, à l'Ukraine en passant par les rapports avec les États-Unis de Donald Trump, l'ancien vice-président de la Commission européenne Josep Borrell revient sur le rôle de l'Europe dans ces crises. Même si celle-ci tente de s'affirmer, elle reste trop souvent, selon lui, au second plan. - réalisation : Félicie Faugère - invités : Josep Borrell Ancien vice-président de la Commission européenne - Haut représentant de l'Union pour les affaires étrangères et la politique de sécurité

This week on Cutting Deep into Horror, hosts Henrique Couto & Rachael Redolfi dive into Bitter Feast (2010)—a brutally underrated foodie horror thriller perfect for the Thanksgiving season. When a celebrity chef snaps after a vicious review, a simple cooking critique becomes a nightmarish showdown of revenge, obsession, and culinary torture.We break down why Bitter Feast has become a cult favorite for fans of chef horror, creative captivity stories, and Thanksgiving-adjacent genre films, and how its themes of burnout, public shaming, and internet criticism feel even more relevant today. From the dark humor to the escalating violence, this is a dish best served terrifying.We also explore its place in 2010s indie horror, the performances that make the tension simmer, and why this might be one of the most overlooked movies to add to your late-November watchlist.)Inside this episode:The twisted charm of foodie horror and why it explodes during ThanksgivingChef vs. critic psychology and why neither character is truly innocentHow the film uses cooking challenges as weaponsBurnout, humiliation, and the horror of being torn apart onlineBitter Feast's place in cult indie horror and why it deserves reevaluationHow food, fear, and obsession collide in unforgettable waysWhere to watch Bitter Feast (U.S.) – current as of November 13, 2025You can currently find Bitter Feast (2010) on several legitimate streaming platforms in the U.S.:Prime Video – Available on Amazon's Prime Video platform (subscription or with ads, depending on your plan). Tubi – Streaming free with ads on Tubi. Fandango at Home (Vudu) – Streaming free with ads on Fandango at Home's free-with-ads section. The Roku Channel / Cineverse – Available to watch via The Roku Channel and Cineverse. Rental/purchase options are also widely available on major digital storefronts like Apple TV, Fandango at Home, and Amazon Video if you prefer to own or rent in HD.  (Availability can change, so if one service drops it, search the title on your preferred platform.)Get comfy, my spookies! 41% off at CozyEarth.com with code SPOOKY — supports the show!

Als Uli Hoeneß bei den Bayern seinen Chef-Posten niedergelegt hat, haben die Freeses mit Heiko darüber gesprochen, wie schwer es solchen Patriarchen fällt, loszulassen. Der alte Bode beim Autohaus gehört auch dazu. Jederzeit und so oft ihr wollt: Die NDR 2 Kult-Comedy direkt aus dem Mehrgenerationen-Haushalt der Familie Freese. Die Lasziv-zupackende Oma Rosi, Helikopter-Mama Bianca, Sohn Svenni und Untermieter und Labertasche Heiko: Die besten Folgen bekommt ihr jeden Morgen in der ARD Audiothek.

On today's autumnal apple-themed episode, Dave has his old pal Chris on to play a new game and see how they measure up to their competition. Then, Dave makes three different apple dishes while talking about how apples are a secret savory weapon, and answers an Ask Dave on seasoning. Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Watch Ugly Delicious: https://www.netflix.com/title/80170368 Learn more about Zingerman's Deli: https://www.zingermansdeli.com/ Learn more about Single Thread Farms: https://singlethreadfarms.com/ Learn more about Asador Etxebarri: https://www.asadoretxebarri.com/en/home Watch our episode with Alex Stupak: https://www.youtube.com/watch?v=yCdFb23xOTw Get your copy of the Top Chef cookbook by Tom Colicchio: https://amzn.to/4p6AhoH Get your copy of 'Think Like a Chef' by Tom Colicchio: https://amzn.to/4oCyaJl Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Chris Ying 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

Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought Bistro Five-5-Five with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof.   US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore   Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. Today's guest recommends: Cerboni Square Pop Menu Restaurant365 Guest contact info:  Instagram: @chefdaviddenis Thanks for listening! Rate the podcast, subscribe, and share! 

Fatigue isn't just about feeling tired, but also your body's warning signal that something much deeper is out of balance.  In this episode, I sit down with Dr. Evan Hirsch, founder of the Energy MD Method, to uncover his proven four-step process for restoring energy, reversing long COVID, and resolving chronic fatigue for good. We discuss the Toxic Five: the underlying root causes that drain your vitality and how you can retrain your nervous system, open detox pathways, and naturally restore your mitochondria. Dr. Hirsch shares his personal five-year battle with exhaustion, what finally worked, and how thousands have reclaimed their energy using the same framework.    "Our bodies are always working for our best interest. You can't just replace mitochondria 'to high heaven' and expect results. You have to fix the underlying problem that's forcing them to shut down." ~ Dr. Evan Hirsch   In This Episode: - Dr. Evan's journey through chronic fatigue - An overview of long COVID and the propagation of spike proteins  - Long COVID vs chronic fatigue - Why some people get long COVID and others don't - The 4-step process to resolve chronic fatigue and long COVID - Success stories and the program timeline - Addressing sleep issues and promoting sleep optimization - Mitochondria damage and cell danger response - Stats on chronic fatigue syndrome - Challenges and shortcomings in medical testing   Products & Resources Mentioned: Bon Charge Red Light Face Mask: Just go to https://boncharge.com/myersdetox and your discount will be automatically applied at checkout! Tru Energy Lip Peptide Treatment: Visit https://trytruenergy.com/wendy3 now to claim your special Buy One, Get One Free offer for a limited time. Organifi Happy Drops: Get 20% off at https://organifi.com/myersdetox with code MYERSDETOX. Chef's Foundry P600 Cookware: Get an exclusive discount just for my listeners by going to https://bit.ly/myersdetox    Energy MD Method Program: Learn more and apply at https://www.energymdmethod.com/  Heavy Metals Quiz: Take the free quiz and get a custom detox video guide at https://heavymetalsquiz.com.   About Dr. Evan Hirsch: Dr. Evan Hirsch (MD), known as the Energy MD, is a world-renowned fatigue expert, bestselling author, and professional speaker. After his own years-long struggle with chronic fatigue, he developed the Energy MD Method, a science-based four-step process to identify and remove the root causes of exhaustion, long COVID, and mitochondrial dysfunction. Through his global online program, he's helped thousands reclaim their vitality naturally. Learn more at https://www.energymdmethod.com/  and on Instagram https://www.instagram.com/evanhirschmd/    Disclaimer The Myers Detox Podcast was created and hosted by Dr. Wendy Myers. This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast, including Wendy Myers and the producers, disclaims responsibility for any possible adverse effects from using the information contained herein. The opinions of guests are their own, and this podcast does not endorse or accept responsibility for statements made by guests. This podcast does not make any representations or warranties about guests' qualifications or credibility. Individuals on this podcast may have a direct or indirect financial interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Today, Josh and Nicole have taken pictures of each of their kitchens and the two duke it out to see who has the ultimate setup. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Olympic track star and chef Dawn Burrell talks with Junior Reporter Chelsea about finding new flavors through travel, turning challenges into opportunities, and giving back to the community. From starting off as a long jumper to finding joy in cooking, Dawn shows us that it's never too late to set new goals and embrace change.