Podcasts about chefs move

Dean Sheremet, chef & certified nutritionist, is a graduate of the French Culinary Institute in New York City and has worked in Michelin starred restaurants. After a decade spent in the NYC restaurant scene, Dean moved back to California to star in FOX's hit show, My Kitchen Rules, and The CW's Terry Crew Saves Christmas. Chef Sheremet appears regularly on Access Hollywood, CBS The Talk, Fox's Good Day LA, and Hallmark's Home and Family. He also contributes to Cosmopolitan, US Weekly, and The Daily Meal, and has worked with Michelle Obama's Chefs Move to Schools initiative. Dean discussed healthy recipes for the new year and the benefits of cooking clean with propane.

Asata Reid MPH, MS Ed​., is a professional chef and community health educator, and the founder of Life Chef LLC - a culinary education service focused on healthy cooking and nutrition for all of life's stages. As a partner of Small Bites Adventure Club, Chef Asata helps to develop recipes and activities for Farm to Home Explorer Kits and the Taste Test Boxes that are sent to classrooms and organizations. These turnkey activities help children discover, love and eat fruits and vegetables. Asata has worked with Kaiser Permanente for over 13 years as a Health Educator, and facilitates classes in smoking cessation, sleep improvement, diabetes prevention and other wellness topics that impact the community.With partners such as Georgia Organics, the Atlanta Community Food Bank, the Georgia Department of Public Health, and Quality Care for Children, she provides nutrition and culinary training for youth, adults and seniors, as well as professional development for school nutrition staff, and technical assistance for Farm to School/ECE programs. Chef Asata teaches cooking and nutrition in the afterschool program at  Drew Charter School where she also recently (2018/19)  launched a life skills Cooking Club for upperclassmen as a continuation of the work from Michelle Obama's health initiative Chefs Move to Schools. She co-founded the Cooking School at Irwin Street, served as the Health Education Director for Sevananda Natural Foods Market and Truly Living Well Center for Natural Urban Agriculture, and is the former Nutrition Health Educator at the HEALing Community Center in Atlanta's historic West End.Asata completed her Master of Public Health at Emory University's Rollins School of Public Health where she completed a thesis on the complexities of picky eating. Asata also holds a Master of Science in Education from the University of Kansas where she developed a plan for integrating health and nutrition into PreK to 5th grade STEM curriculum. She is an honors graduate of Florida A&M University where she earned her BS in Journalism, and graduated with honors from the International Culinary School at the Arts Institute of Atlanta. As a wife and mother, Asata enjoys slow family meals and her superpower is getting people to love eating their vegetables.  In 2021, she self-published her first book “How to Feed a Kid: A Parent's Guide”.To learn more please visit:New self-published book, How to Feed a Kid: A Parent's Guide available on Amazon for print or download.Ongoing virtual kids' cooking classes with the Hand Heart and Soul Project.Farm to Home Explorer Kits and Farm to School Taste Test Boxes with Small Bites Adventure Club: https://smallbites.club/Good Food Good Mood series with Atlanta Eats and Kaiser Permanente (for Peachtree TV) GOOD FOOD GOOD MOOD RECIPE SERIES: Pistachio Crusted Salmon and Kale SaladPower Up BreakfastSouthwestern Black Bean BurgerAntioxidant Bomb ParfaitButternut Squash & Black Bean Chili Social Media:Instagram: @chefasata.lifechefFB: https://www.facebook.com/lifechef/Twitter: @Chefasata This podcast is brought to you by Emory Lifestyle Medicine & Wellness. To learn more about our work, please visithttps://bit.ly/EmoryLM

*GUEST’S NAME:* Samuel Spencer *CULINARY SCHOOL AFFILIATION:* Bishop State Community College, Mobile, Alabama *BIO:* Samuel Spencer grew up in Mobile, AL and has been passionate about cooking his entire life. He started his career as a fry cook at Kentucky Fried Chicken before moving on to a Catering Coordinator and Assistant to the Sous Chef position in the dietary department at Springhill Medical Center. Chef Spencer attended Bishop State Community College in Mobile, Alabama where he studied Culinary Arts. While pursuing his education, he served as the Class President and was named Outstanding Culinary Student of the Year. He was first in his class when he graduated in 2012. While in school, Chef Spencer was employed in the industry full-time and continued to hone his skills. After working as banquet chef and executive chef in the local area, he decided to move into education and accepted a teaching position as a Commercial Foods Instructor at Coastal Alabama Community College in Atmore, Alabama. Chef Spencer’s current position is the Food Service Director / Culinary Arts Instructor at Guided Discoveries / CampChop. A long-time member of the American Culinary Federation, he has earned his certified chef credentials, his Servsafe Food Protection Manager Certification, and is a Certified Proctor Instructor by the National Restaurant Association Educational Foundation. He is also an active member of the Metro Mobile Chefs & Cooks Association and is President of the ACF Gulf Coast Culinary Association, Pensacola Chapter. In the recent past, he was inducted into the Les Amis d’ Escoffier Society of Chicago, recognized as a 50 Executive Chefs and 50 industry leaders candidate, and was a recipient of the America Culinary Federation’s Presidential Medallion which exemplifies culinary excellence and leadership expertise. However, Chef Spencer is most proud of his partnership with the Chefs Move to Schools Association. *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP / SUPPORT:* If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture! Individuals can also donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Nestled in the heart of the Historic Village of Stone Mountain you’ll find Sweet Potato Café. The ambiance is just as delightful as the meals and every bite is a perfect blend of seasoning and love. Since 2011 Chef has been crafting her unique, soul fusion, farm to table meals. The fresh vegetables are often times straight from her charming on-site garden. Customers are more than intrigued by it all, they are smitten and often come back for their favorites which include; Fried Green Tomatoes, the fantastic fish on Fried Fish Fridays or the infamous Sunday Brunch.Its popularity and exquisite cuisine have not gone unnoticed. Sweet Potato Café has been awarded the prestigious “100 Plates Locals Love” distinction by Georgia Department of Economic Development’s Tourism Division (GDEcD) for its Fried Green Tomatoes. It was the first restaurant in Stone Mountain to be recognized by Atlanta Eats, as well as highlighted on its website. In addition, Sweet Potato Café has been featured in the AJC as a top five OTP restaurant for its Sunday brunch. Although Chef Karen hails from a family of chefs, it was actually preparing meals for her children that she fell head over heels in love with cooking. So much so, that she went on to receive her culinary training from Atlanta Technical College. Which was followed by five years of perfecting and honing her craft while operating a successful catering business. Chef Karen is a Georgia Grown member and over the years has provided cooking demonstrations at Grady Memorial Hospital for its diabetic patients. She joined First Lady Michelle Obama’s Chefs Move to Schools initiative, working with the Drew Charter School in Atlanta, and volunteered at Project Open Hands. She has also partnered with Atlanta Area Schools for the deaf, providing needed skills to students needed to work in a restaurant environment. 

Nestled in the heart of the Historic Village of Stone Mountain you’ll find Sweet Potato Café. The ambiance is just as delightful as the meals and every bite is a perfect blend of seasoning and love. Since 2011 Chef has been crafting her unique, soul fusion, farm to table meals. The fresh vegetables are often times straight from her charming on-site garden. Customers are more than intrigued by it all, they are smitten and often come back for their favorites which include; Fried Green Tomatoes, the fantastic fish on Fried Fish Fridays or the infamous Sunday Brunch.Its popularity and exquisite cuisine have not gone unnoticed. Sweet Potato Café has been awarded the prestigious “100 Plates Locals Love” distinction by Georgia Department of Economic Development’s Tourism Division (GDEcD) for its Fried Green Tomatoes. It was the first restaurant in Stone Mountain to be recognized by Atlanta Eats, as well as highlighted on its website. In addition, Sweet Potato Café has been featured in the AJC as a top five OTP restaurant for its Sunday brunch. Although Chef Karen hails from a family of chefs, it was actually preparing meals for her children that she fell head over heels in love with cooking. So much so, that she went on to receive her culinary training from Atlanta Technical College. Which was followed by five years of perfecting and honing her craft while operating a successful catering business. Chef Karen is a Georgia Grown member and over the years has provided cooking demonstrations at Grady Memorial Hospital for its diabetic patients. She joined First Lady Michelle Obama’s Chefs Move to Schools initiative, working with the Drew Charter School in Atlanta, and volunteered at Project Open Hands. She has also partnered with Atlanta Area Schools for the deaf, providing needed skills to students needed to work in a restaurant environment. For more info: http://www.indiereviewcd.com https://twitter.com/IndieRevue https://www.instagram.com/indie.review https://www.facebook.com/indie.review --- Support this podcast: https://anchor.fm/indie-review/support

Celebrity Chef Richard Ingraham talks about his start in the kitchen, being the private chef to the Wades (Dwayne Wade & Gabrielle Union) and the inspiration behind his latest project. This is an amazing interview that you don't want to miss! Web: www.chefrli.com Follow @Chefrli About Chef: Chef Richard Ingraham was born and raised in Miami, Florida and became a culinary enthusiast at an early age. He trained at the Art Institute of Atlanta. A few years later, he was offered what is now his current position as Private Chef, for the Miami Heat's Dwyane Wade. He is responsible for the nutritional diet that keeps the star fit, toned, and healthy on and off the court. The combination of his world-class training, recognitions, and passion for fine cuisine and spirits has allowed him to create a network of Private Chefs called ChefRLI, that serves a plethora of NBA, NFL, MLB, entertainment personalities as well as corporate clients across the country including: • MLB: Machado, Yonder Alonso, Jemile Weeks, Al Almora, Gaby Sanchez, Steven Rodriguez, Yuniesky Betancourt, and World Series Champ Jon Jay • NFL: Asante Samuels, Santana Moss, Ricky Jean Francois, Donte Whitner, Mike Thomas, DeMarcus Van-Dyke, Colin McCarthy, Branden Albert, Antrel Rolle, Alshon Jeffery, LeRon McClain, Olivier Vernon, Jelani Jenkins, and Michael Oher • NBA: Patrick Ewing, Udonis Haslem, John Wall, Chris Bosh, NY Knicks player, and of course Dwyane Wade • Entertainment: Kelly Rowland, Roxanne Vargas, Miguel Paredes, and Alfred Liggins, NBC6 Miami, Disney on Ice, Food Network's Chopped • Corporate: Walmart, GOYA Foods, Mission Foods, Ciroc, Black Entertainment Television (BET), Moet & Hennessy USA Retail Line In 2014, the company worked with celebrity-loved clothing line Peace Love World to create a line dedicated to foodies called Peace Love Cook. Community Involvement • Selected for South Beach Food and Wine Festival's "The Best Thing I Ever Ate at the Beach" alongside Wade a few years ago, Ingraham has joined Michelle Bernstein and Michael Schwartz in First Lady Michelle Obama's Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country's youth. • As GOYA Foods' My Plate Ambassador he is also tasked with promoting alternative cooking methods to parents of school-aged children. • ChefRLI combined its charitable efforts with Beyond the Boroughs Scholarship Fund Founder and NFL Vet Tutan Reyes, to provide healthier eating options to kids in New York City. The Ben and Sarah Gibson Culinary Scholarship was created as a result of the partnership to help high school graduates attend culinary school. • Ingraham is also an esteemed Advisory Board Member of the Miami Culinary About Ash Brown: ►Website: http://www.ashsaidit.com ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Daily Podcast: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472

Celebrity Chef Richard Ingraham talks about his start in the kitchen, being the private chef to the Wades (Dwayne Wade & Gabrielle Union) and the inspiration behind his latest project. This is an amazing interview that you don't want to miss! Web: www.chefrli.com Follow @Chefrli About Chef: Chef Richard Ingraham was born and raised in Miami, Florida and became a culinary enthusiast at an early age. He trained at the Art Institute of Atlanta. A few years later, he was offered what is now his current position as Private Chef, for the Miami Heat's Dwyane Wade. He is responsible for the nutritional diet that keeps the star fit, toned, and healthy on and off the court. The combination of his world-class training, recognitions, and passion for fine cuisine and spirits has allowed him to create a network of Private Chefs called ChefRLI, that serves a plethora of NBA, NFL, MLB, entertainment personalities as well as corporate clients across the country including: • MLB: Machado, Yonder Alonso, Jemile Weeks, Al Almora, Gaby Sanchez, Steven Rodriguez, Yuniesky Betancourt, and World Series Champ Jon Jay • NFL: Asante Samuels, Santana Moss, Ricky Jean Francois, Donte Whitner, Mike Thomas, DeMarcus Van-Dyke, Colin McCarthy, Branden Albert, Antrel Rolle, Alshon Jeffery, LeRon McClain, Olivier Vernon, Jelani Jenkins, and Michael Oher • NBA: Patrick Ewing, Udonis Haslem, John Wall, Chris Bosh, NY Knicks player, and of course Dwyane Wade • Entertainment: Kelly Rowland, Roxanne Vargas, Miguel Paredes, and Alfred Liggins, NBC6 Miami, Disney on Ice, Food Network's Chopped • Corporate: Walmart, GOYA Foods, Mission Foods, Ciroc, Black Entertainment Television (BET), Moet & Hennessy USA Retail Line In 2014, the company worked with celebrity-loved clothing line Peace Love World to create a line dedicated to foodies called Peace Love Cook. Community Involvement • Selected for South Beach Food and Wine Festival's "The Best Thing I Ever Ate at the Beach" alongside Wade a few years ago, Ingraham has joined Michelle Bernstein and Michael Schwartz in First Lady Michelle Obama's Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country's youth. • As GOYA Foods' My Plate Ambassador he is also tasked with promoting alternative cooking methods to parents of school-aged children. • ChefRLI combined its charitable efforts with Beyond the Boroughs Scholarship Fund Founder and NFL Vet Tutan Reyes, to provide healthier eating options to kids in New York City. The Ben and Sarah Gibson Culinary Scholarship was created as a result of the partnership to help high school graduates attend culinary school. • Ingraham is also an esteemed Advisory Board Member of the Miami Culinary About Ash Brown: ►Website: http://www.ashsaidit.com ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Daily Podcast: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472

Ann Butler is Founder of Edible Education.  A former High School teacher, she was frustrated that her students were consuming Red Bull and Doritos for breakfast.  So her mission now is to get kids excited about food! Ann empowers through hands-on cooking lessons where any child under 12 can master 18 recipes.  Her mantra is “if they cook it, they will eat it”.  Ann is one of Michelle Obama’s “Chefs Move to Schools Partners”. 

At the top of today's Food Talk with Mike Colameco, Mike speaks with Chef Bill Telepan of Telepan Restaurant on Manhattan’s Upper West Side. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences. In the second half, Mike is joined in the studio by Hristo Zisovski, an Advanced Sommelier based in New York City. Hristo spent seven years as Chef Sommelier of the three Michelin-starred Jean Georges. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. In November 2010, Hristo joined the Altamarea Group at Ai Fiori, and in 2014 he was named one of Food & Wine’s Sommeliers of the Year.

In this episode: Chefs Move! Scholarship by the Chef John Besh Foundation, how food and cooking bring people together – both communities and families – and is the.....

The Culinary Institute of Virginia was invited to participate in First Lady Michelle Obama's Let's Move Campaign and attend a meeting on the South Lawn of the White House last summer. Chef Jonathan Highfield was at the meeting designed to get culinary students involved in the Chefs Move to Schools component of the First Lady's campaign. Those students serve as Food and Nutrition Ambassadors to schools in the Hampton Roads region. On this month's "What's Cookin'" program, Chef Highfield joins us along with our favorite foodie Patrick Evans-Hylton as we talk about initiatives in our area to keep our children healthy and instill good eating habits.