Podcasts about Chez Panisse

Discover entrepreneurship, innovation, business growth, scaling, and intellectual property strategies from successful founders and industry leaders. Richard Gearhart and Elizabeth Gearhart, co-hosts of the Passage to Profit Show interview TV & film actor, Romaine Waite, Jeff Perera from Jeff's Bagel Run and Deon Hargove from SmartInvestors App. What does a high school play, a decade-old screenplay, and a Hollywood acting career have in common? Romaine Waite shares how faith, persistence, authenticity, and relationships helped him build a successful career in film and television. From Star Trek: Discovery to creating his new movie For His Name Sake, this conversation is packed with lessons every entrepreneur and creative can apply. Listen now and discover why your biggest opportunity may already be waiting for you. Read more at: https://www.imdb.com/name/nm4582495/   https://www.instagram.com/romainewaite_/ After losing his job at age 42, Jeff Perera faced an uncertain future. What started as a simple challenge from his wife to learn how to make authentic Northeast-style bagels quickly evolved into Jeff's Bagel Run, one of America's fastest-growing bagel franchises. In this inspiring episode, Jeff shares how he taught himself baking through YouTube and textbooks, built a loyal following through social media storytelling, navigated explosive growth during the pandemic, and expanded from a home kitchen operation to 35 locations across the country. Entrepreneurs will learn valuable lessons about resilience, community building, franchising, brand authenticity, customer experience, and turning unexpected setbacks into extraordinary opportunities. Read more at: https://jeffsbagelrun.com/ Financial literacy remains one of the biggest challenges facing entrepreneurs, investors, and consumers today. Deon Hargrove, founder of SmartInvestors App, shares how he is tackling the global financial literacy crisis by creating a platform where users can learn investing, practice with virtual money, explore stocks, crypto, and forex, and build real-world financial skills without risking their savings. Deon explains why entrepreneurs are already investors in their own businesses, how lessons from the dot-com boom apply to today's AI revolution, and why understanding markets can help founders spot opportunities before everyone else. He also discusses the role of failure in learning, the importance of financial education for future generations, and his ambitious goal of reaching millions of users worldwide. Read more at: https://www.instagram.com/smartinvestors01/ Whether you're a seasoned entrepreneur, startup founder, inventor, or small business owner, the Passage to Profit Show is a leading podcast for insights on entrepreneurship, innovation, intellectual property and business strategy. Hosted by Richard Gearhart and Elizabeth Gearhart, the show features industry leaders, investors, and founders who share real-world lessons on scaling companies, protecting ideas, building generational wealth, and navigating today's evolving business landscape. Visit https://passagetoprofitshow.com/ for the latest episodes, expert interviews, and resources designed to help you grow, protect, and profit from your ideas. Chapters (00:00:00) - Passing Through: How to Profit in Life(00:00:21) - Road to Entrepreneurship Podcast(00:01:04) - Are Gen Zers Afraid of AI?(00:03:27) - Longevity Project: How to Live Longer(00:05:42) - What was the one decision that changed trajectory of your career and what(00:06:50) - What Was the One Decision That Changed the Career of Your(00:07:29) - Dion Hargrove on The One Decision That Changed His(00:09:30) - Entertainer Romaine Waite on Passage to Profit(00:12:01) - What is Authenticity in Your Acting?(00:14:30) - You Did Everything On His Namesake(00:15:50) - What's It About?(00:16:19) - Directing 'The Help'(00:16:55) - How Did You Cast The Mother in ''?(00:19:45) - Car Shield(00:20:55) - Better Health Insurance for You(00:21:55) - Passing to Profit(00:24:41) - How Did I Get My First Acting Role?(00:27:04) - Business Owners Roundtable: AI Use Cases(00:28:45) - Does AI Enhance Creativity?(00:31:17) - Real AI Use Cases Business Owners Roundtable(00:32:39) - Debt Relief Hotline(00:35:12) - Inventing a Design Motorcycle(00:38:25) - Jeff's Bagel Run: From Layoff to National(00:42:54) - Bagels for Me: Starting a Business in Florida(00:45:54) - Bagel & Bagel(00:47:00) - Beyond the Bagel: What Makes a Good Bagel(00:48:14) - Bagels at Chez Panisse(00:49:52) - Passage to Profit: Jeff's Bagel Run(00:51:05) - SmartInvestors: The Financial Literacy Crisis(00:59:38) - Why Do We Celebrate the Wins?(01:01:00) - How To Start a Business(01:03:45) - How to Get Your App Downloaded by Million People(01:05:19) - Passage to Profit(01:06:32) - Noah Fleishman on Legal Holidays(01:07:35) - Secret of the Entrepreneurial Mind(01:09:40) - Richard Gearhart on The Power of Now

Lauren Harwell Godfrey is a jewelry designer and the founder of the brand Harwell Godfrey. But before she started her own jewelry brand, she began her career in advertising. Her advertising career spanned 15 years, working with clients like Adidas, Levi's, and Ray-Ban. However, she didn't feel artistically fulfilled and decided to enroll in culinary school. After graduating, she worked in Bay Area restaurants Chez Panisse and Bar Tartine. She also contributed to cookbooks and started her own vegan food blog. Ultimately, she decided that the culinary world was not the right fit and pivoted back to designing jewelry. She started making jewelry for herself and her friends before launching her fine jewelry brand in 2017. Today, she remains the sole designer, and her pieces have been worn by everyone from Kamala Harris to Rihanna.  

This is such a wildly fun conversion with David Lebovitz. We love his Substack, and his many books, including the recently released The Great Book of Chocolate. We go over so many fun, and a few controversial, topics in this live recording from Rizzoli Bookstore in New York City.   Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:00 — Another chaotic tech day: An hour of audio problems before the show even begins. The invitation went out to 250,000 people; by the time they got the show running, 16 lovely souls had joined. David was cursing like a sailor off-camera. Business as usual.* 1:56 — Amy's food week: Passover, Easter, cardamom buns, and scrambled eggs: Amy hosted both Passover and Easter in the same week — a double-whammy that was exhausting and wonderful. She made the cardamom buns from Juno Bakery in Copenhagen again (they came out beautifully), and then had a quiet week after that, during which she rediscovered the joy of perfect scrambled eggs: generous olive oil, high heat to start, back of a fork, constant small wrist movements to create tiny curds, then immediately turn the heat down. Creamy, silky, and completely underrated.* 4:30 — Amy's Weekends with Yankee shout-out: Episode two of the new season is out now on public television. Featured recipe: a tomato tartine from Groundswell Café in Tiverton, Rhode Island, right on the Farm Coast where Rhode Island and Massachusetts meet. Available on newengland.com.* 5:31 — David's food week: Homemade Spaghetti Amatriciana and Prime Heritage Pork Chops: David made homemade spaghetti amatriciana from scratch — the first time he's ever run spaghetti through the roller — and the results were restaurant-quality. His version includes guanciale or pancetta, DOP San Marzano tomatoes, a touch of balsamic vinegar (not traditional, but it lifts the whole dish), red pepper flakes, and Pecorino. Then, the main event: prime heritage pork chops from Boardman Bridge Butchers, two inches thick, served simply with salt, pepper, roasted sweet potato, and a salad. What pork tasted like before factory farming. David nearly wept.* 8:42 — ADHD update: David finally has a coach and a PsyD on his team. Progress is being made. The meds remain elusive, but we're getting there.* 9:01 — Introducing Jessica Battilana: Amy introduces their guest — Jessica Battilana, staff editor at King Arthur Baking Company, award-winning writer and recipe developer, co-host of the King Arthur podcast Things Bakers Know, co-author of the #1 New York Times bestselling The King Arthur Big Book of Bread, and author of her own book Repertoire: All the Recipes You Need. She also co-authored Vietnamese Home Cooking with Charles Phan, Tartine Book No. 3 with Chad Robertson, and Baking at 20th Century Cafe with Michelle Polzine — among 16 books total. Amy and Jessica have known each other for two decades, from their Sunset Magazine days in California to Boston Magazine, and ran into each other in line for Bridget Everett at a Boston theater just last week.* 10:40 — The new King Arthur pizza book: Jessica's 16th book, a King Arthur pizza book, just dropped. David has been raving about it on the show. Photographed by Andy Lee; the photography alone is stunning.* 13:35 — Jessica's broken oven (and a sneak peek at her next solo book): Jessica's home oven has been out for six to seven weeks. Making this particularly painful: she's working on her second solo cookbook — tentatively titled This Is What We're Having — due out (hopefully) next spring from Norton. One of the recipes is a banana cake with whipped caramel frosting, which created a bread-bowl-shaped lava situation during testing. The oven is definitely broken.* 16:09 — Q&A: Bread scoring tips from Peter in the audience: Jessica's advice — chill your dough overnight in the banneton, use a fresh double-sided razor blade (not a lame), and score with speed and confidence — hesitation causes dragging. David's tip: hold the lame at a very steep angle to create an ear, and don't be afraid to make two or three passes. Amy's breakthrough: line your banneton with a flour-sack towel dusted with flour before the overnight fridge proof. The cotton wicks away moisture and makes scoring dramatically easier.* 21:00 — About King Arthur Baking Company: America's oldest flour company, over 200 years old, based in Norwich, Vermont. Employee-owned (400 employee-owners), certified B Corp. The campus includes a café, a baking school, and a retail store. They produce roughly 500 original recipes a year, all free on their website. Jessica confirms: it really is as great as it seems.* 23:24 — David's King Arthur confession: The viral NYT chocolate chip cookie article — the one where you rest the dough for 36 hours — was developed using King Arthur cake flour and King Arthur bread flour. The Times doesn't allow brand names, but the secret is out.* 24:03 — Q&A: Best baking advice you've ever gotten? Jessica's answer: practice. Not a flashy answer, but an honest one. You learn something every single time you bake — the second attempt is always better than the first. Kate McDermott bakes a pie every single day and gives it away. Jessica's invented solution to the problem of getting enough repetitions: a silicone bread butt cheek (like the injection-training prop she used during IVF), so bakers could practice scoring without committing a whole loaf. It does not yet exist. Someone should make it. Amy's advice: read the recipe all the way through first. She ignores this about 50% of the time and always regrets it.* 29:18 — Baker vs. cook — is there a divide? Jessica doesn't have a favorite. She bakes bread, makes dessert, and cooks weeknight dinners for her family every night. Her forthcoming book This Is What We're Having is about exactly that — the family dinner, the one meal, take it or leave it.* 31:04 — Jessica's winding career path: La Varenne cooking school in France → Formaggio Kitchen in Cambridge (starting at the register, per her own career advice: “Take the worst job at the best place”) → private chefing → Chez Panisse receptionist in San Francisco (where every shift ended with a staff meal from the previous night's leftovers) → lunch lady at her kids' San Francisco elementary school, cooking for 250 children until the pandemic closed schools in March 2020.* 39:37 — Birthday cakes for every occasion: Jessica's go-to is the chocolate layer cake from Repertoire — creamed butter and sugar, chocolate throughout, ganache mounted with butter — always requested by her older son. For her younger son, who has turned vanilla, she reaches for King Arthur's Classic Birthday Cake: a reverse-creamed yellow cake with an almost-boxed-cake crumb that is genuinely excellent. Also discussed: Chef Zeb's Hot Milk Cake on the KA site (thin, soupy batter that bakes up with a chiffon-like crumb), and the triumphant return of ermine frosting — the original red velvet frosting, made from a cooked flour paste, that KA now offers in both vanilla and chocolate. It's poised for a comeback. Jessica's test kitchen calls it “weasel frosting,” which is not helping its case.* 42:12 — Amy and David's birthday cake confessions: Amy has long relied on Shirley Corriher's ultra-rich yellow cake (so much butter, so many egg yolks — in this economy?), with chocolate frosting for Scott and white frosting for herself. She also loves Rosie's Bakery's All Butter, Fresh Cream, Sugar-Packed Baking Book — particularly the frosting made in a blender with evaporated milk. David is Team Ermine.* 44:48 — A glimpse behind the curtain at KA's test kitchen: Jessica is literally being waved at through her office pod window to come taste baked Alaska for the new general baking book (cakes, cookies, pies) coming out fall 2027. All in a day's work.* 45:27 — Goodbye, Jessica: She's always happy to chat. Things Bakers Know is available as a podcast and a Substack. A visit to the King Arthur campus in Norwich, Vermont is highly recommended.Recipes Mentioned* Scrambled Eggs with Olive Oil (Amy's back-of-the-fork method)* Tomato Tartine (from Groundswell Café, Tiverton, RI; on newengland.com)* Cardamom Buns* Homemade Spaghetti Amatriciana (with guanciale, San Marzano tomatoes, balsamic vinegar)* Prime Heritage Pork Chops (from Boardman Bridge Butchers, New Milford, CT)* Portuguese Orange Olive Oil Cake* Banana Cake with Whipped Caramel Frosting (from Jessica's forthcoming book)* Chocolate Layer Cake with Ganache Butter Frosting (from Repertoire)* King Arthur Classic Birthday Cake (reverse-creamed yellow cake)* Chef Zeb's Hot Milk Cake (on kingarthurbaking.com)* Vanilla Ermine Frosting (on kingarthurbaking.com)* Chocolate Ermine Frosting (on kingarthurbaking.com)* Shirley Corriher's Ultra-Rich Yellow Cake (from BakeWise)* Rosie's Bakery Evaporated Milk Frosting (from The All Butter, Fresh Cream, Sugar-Packed Baking Book)* Baked Alaska (being taste-tested at KA HQ as we speak)Books and Publications* The King Arthur Baking Company Big Book of Bread by Jessica Battilana et al. — the #1 NYT bestseller Amy uses every week* King Arthur Baking Company's Book of Pizza Martin Philip and David Tamarkin with Jessica Battilana — just released* Repertoire: All the Recipes You Need by Jessica Battilana — published 2018* This Is What We're Having by Jessica Battilana — forthcoming from Norton, spring 2027* Vietnamese Home Cooking by Charles Phan (with Jessica Battilana)* Tartine Book No. 3 by Chad Robertson (with Jessica Battilana)* Baking at 20th Century Cafe by Michelle Polzine (with Jessica Battilana)* BakeWise by Shirley Corriher (source of Amy's go-to yellow cake)* Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg* Rose's Christmas Cookies by Rose Levy Beranbaum (mentioned by Domenica Marchetti last episode — source of the almond crescent recipe)Where to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Jessica Battilana* Blog | Instagram | King Arthur This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

Mike Lisk AKA AP Mike of THE BEST SHOW joins us once again and this time he's bringing Werner Herzog with him for AP MIKE'S HERZOG-A-MANIA!!! Mike first suggested doing a Herzog episode way back in our Noirvember 2024 episode (S3E15), but it took us over a year to get our most popular guest to discuss a German filmmaker so popular that he is now a meme--or even several of them. Rather than mine some obscure corner of Herzog's filmography--and there's a lot to mine--Mike goes straight for the heart (of darkness) with AGUIRRE WRATH OF GOD (1972)--the stoniest movie possible with Germans playing Spanish conquistadors and totally losing their shit both onscreen and IRL. In the title role we've got KLAUS KINSKI, a thoroughly terrible human being with an amazing face that is hard not to be captivated by--especially when you've been vaping Glitter Bomb with your new DaVinci EQ vaporizer all day. Look, the guy's been dead since 1991. We just want to enjoy the bastard's art. We don't want to make him Secretary of Health and Human Services or anything. And then to lighten things up, Cory chooses Les Blank's short film WERNER HERZOG EATS HIS SHOE (1980). And SPOILER: Werner Herzog does eat his shoe, although it was simmered in duck fat and hot sauce by the legendary Alice Waters of Chez Panisse in Berkeley not that helped very much. Werner ate his shoe as part of a bet with Errol Morris, so we also talk a bit about Morris's GATES OF HEAVEN (1978) but not so much that we can't feature that masterpiece in a future episode. Both Herzog movies and GATES OF HEAVEN are on Criterion Channel + AGUIRRE is also streaming on Fandor, Tubi, Pluto, Roku, and whole bunch of other places. BREAKING: AP Mike also tells us how he got kicked off of Facebook and Instagram for "selling drugs," and he gives us the lowdown on his new Patreon BEER BUDDIES where he and Tom Scharpling drink terrible beer. Plus we speculate on the end of social media, and Bob pays tribute some really cool friends who died recently. You can follow Mike Lisk on X (his only social media outlet) at @APMike, and please check out his new Patreon show BEER BUDDIES: https://www.patreon.com/collection/2054068?view=expanded Hosts: Bob Calhoun & Cory Sklar. Philena and Greg are on assignment. NEXT EPISODE: Cory's Sleazy LA with HOLLYWOOD 90028 (1973) and FORBIDDEN ZONE (1980) with special guest star writer, producer and movie geek extraordinaire Marc Edward Heuck. Please subscribe on your favorite podcast app so you don't miss it! OMFYS Theme Song and "Hamburgers for America" courtesy of Chaki the Funk Wizard. "Hamburgers for America" is on FROM LA TO THE BAY, Chaki's new LP! Here's how to order it on 12" VINYL: https://chaki.bandcamp.com/album/from-l-a-to-the-bay-2 "Juegos del Carnaval" by Jovenes Viejos and "Dreams of River Ganga" by Hanu Dixit courtesy of YouTube Audio Library. "Werner Herzog Beware The Internet" and "Aguirre" trailer audio courtesy of Archive.org. Please support Archive: https://archive.org/donate?origin=iawww-TopNavDonateButton Web: www.oldmoviesforyoungstoners.com Instagram/Facebook (Meta): oldmoviesforyoungstoners Bluesky: @oldmoviesystoners.bsky.social Contact: oldmoviesforyoungstoners@gmail.com

Samin Nosrat on taking back your life, overcoming overwhelm, and redefining success. A candid conversation about joy, grief, rebellion, rest, food, and what actually sustains us when achievement isn't enough.In this soul-stirring conversation about her new book "Good Things: Recipes and Rituals to Share with People You Love," the Salt, Fat, Acid, Heat creator offers a masterclass in how small rituals can become profound acts of love, and why letting go of striving might be the key to finding what we're all really hungry for.You can find Samin at: Website | Instagram | Home Cooking podcast | a grain of salt substack | Episode TranscriptIf you LOVED this episode, you'll also love the conversations we had with Samin about her journey from anxiety and depression to finding joy through food, writing, and community at Chez Panisse. Her earlier visit also offers a wonderful complement to today's conversation.Check out our offerings & partners: Join My New Writing Project: Awake at the WheelVisit Our Sponsor Page For Great Resources & Discount Codes Hosted on Acast. See acast.com/privacy for more information.

This week on The Leftovers, never-before-heard audio from Alice Waters, award winning chef, creator of the iconic 54-year-old restaurant Chez Panisse in Berkeley California, food activist and author of the new cookbook, “A School Lunch Revolution.” In this week’s lightning round, Alice talks about a memorable school lunch from her own childhood, her signature holiday dish, and her favorite comfort food, as someone who eats extremely healthfully, local and organic. Listen to the full episode of Your Last Meal with Alice Waters here! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle.Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings.Follow along on Instagram.Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Alice Waters opened her iconic Berkeley, California restaurant Chez Panisse 54 years ago, introducing the concept of farm-to-table eating to Americans and only serving local, seasonal produce at peak ripeness. She’s also a food activist, and through The Edible Schoolyard Project, has spent the past 30 years showing schools how to integrate locally farmed, organic produce into their cafeterias. On today’s episode, Alice shares two life-changing experiences that inspired her to open her restaurant; what diners thought about being served two figs for dessert in Chez Panisse’s early days; how schools can afford to serve kids farm fresh food; and what she packed in her own daughter’s lunchbox. And we take a peak inside her her new cookbook, A School Lunch Revolution. Then the Director of Nutrition Services for California’s Sweet Water Union High School district joins the show to talk about how he flipped the district’s lunch program on its head, buying more than half of the food from local farmers and producers or having the students grow it themselves. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Last Friday Marjorie Taylor Greene announced she was quitting after Trump excommunicated her from MAGA, while the same day Trump welcomed Zohran Mamdani to the White House with open arms and high praise. What's going on with Trump? Harold Meyerson comments - he's editor at large of The American Prospect.Also: Alice Waters, the legendary founder of Chez Panisse in Berkeley, winner of the National Humanities Medal, awarded by Obama, talks about how to make school lunch delicious, affordable, organic, and beautiful - and locally sourced from regenerative farmers. Her new book is A School Lunch Revolution. Plus: The Republicans call it ‘illegal immigration': Pulitzer-Prize winning journalist Sonia Nazario recounts the journey of a 16-year-old Honduran boy who fought immense obstacles and dangers to reach his mother in the US, who he hadn't seen since he was five. Sonia's book is Enrique's Journey. (Originally broadcast in March, 2006)

Last Friday Marjorie Taylor Greene announced she was quitting after Trump excommunicated her from MAGA, while the same day Trump welcomed Zohran Mamdani to the White House with open arms and high praise. What's going on with Trump? Harold Meyerson comments - he's editor at large of The American Prospect.Also: Alice Waters, the legendary founder of Chez Panisse in Berkeley, winner of the National Humanities Medal, awarded by Obama, talks about how to make school lunch delicious, affordable, organic, and beautiful - and locally sourced from regenerative farmers. Her new book is A School Lunch Revolution.Our Sponsors:* Check out Avocado Green Mattress: https://avocadogreenmattress.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

ast Friday Marjorie Taylor Greene announced she was quitting after Trump excommunicated her from MAGA, while the same day Trump welcomed Zorhan Mamdani to the White House with open arms and high praise. What's going on with Trump? Harold Meyerson comments - he's editor at large of The American Prospect.Also: Alice Waters, the legendary founder of Chez Panisse in Berkeley, winner of the National Humanities Medal, awarded by Obama, talks about how to make school lunch delicious, affordable, organic, and beautiful - and locally sourced from regenerative farmers. Her new book is A School Lunch Revolution.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

As we ease into Thanksgiving week, we’re bringing back Julia’s beautiful conversation with Alice Waters from last year, a chance to revisit her ideas about food, care and community. On today’s episode of Wiser Than Me, Julia welcomes 81-year-old legendary chef, author, and farm-to-table pioneer Alice Waters. They discuss Alice’s incredible career at her groundbreaking restaurant Chez Panisse and together, they explore the philosophy of age, food, and beauty. Julia also asks Alice about the meaning she finds in moments of pause, and later talks with her 91-year-old mom, Judith, about the victory garden she grew up with during World War II. Follow Wiser Than Me on Instagram and TikTok @wiserthanme and on Facebook at facebook.com/wiserthanmepodcast. Keep up with Alice Waters @alicelouisewaters on Instagram. Find out more about other shows on our network at @lemonadamedia on all social platforms. Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today by hitting 'Subscribe' on Apple Podcasts or lemonadapremium.com for any other app. For exclusive discount codes and more information about our sponsors, visit https://lemonadamedia.com/sponsors/. For additional resources, information, and a transcript of the episode, visit lemonadamedia.com.See omnystudio.com/listener for privacy information.

We're excited to cover Alice Waters' - of Chez Panisse fame - first cookbook, as a culinary figure who's often been referenced by other chefs we've discussed on the pod. Find out what we thought of her simple, seasonal cooking. Intro track: Disco - All Good Folks Hosted on Acast. See acast.com/privacy for more information.

Join host Samuel Goldsmith for a heartfelt and inspiring conversation with Samin Nosrat, acclaimed author of Salt, Fat, Acid, Heat and the new cookbook Good Things. In this episode, Samin opens up about her journey from the kitchens of Chez Panisse to becoming a beloved teacher and bestselling author. She shares the lessons she's learned about trusting your senses, embracing imperfection, and finding joy in the everyday act of cooking. Samin reflects on the pressures of success, the personal challenges she's faced, and how her Iranian heritage and family traditions have shaped her approach to food. From the importance of care and connection at the table to the value of letting go of perfectionism, Samin's wisdom and warmth shine through every story. Whether you're a seasoned cook or just starting out, this episode is a celebration of food, resilience, and the “good things” that bring us together. Tune in for laughter, honest insights, and a reminder that sometimes, being “good enough” is exactly what we need. Samin Nosrat is a cook, teacher and author of Sunday Times Book of the Year and New York Times bestseller Salt, Fat, Acid, Heat. She is co-host of the Home Cooking podcast, a former Eat columnist at The New York Times Magazine and host of the hugely popular Netflix original documentary series based on her book. She lives in Oakland, California. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This one has been a long time coming! The one and only Alice Waters joins us in the studio for an amazing conversation. We naturally talk about her legacy at Chez Panisse, the pioneering restaurant in Berkeley, California, that opened in 1971 with California farmers front and center. There would be no farm-to-table movement without Alice. We also talk about her work bringing regenerative farming to school kitchens and her new book, A School Lunch Revolution.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ 

Alice Waters has changed the way the country thinks about the importance of fresh, organic produce in the more than fifty years since she founded her restaurant, Chez Panisse, and in the three decades since launching the Edible Schoolyard Project in Berkeley. Now, as Health Secretary Robert F. Kennedy Jr. extolls the importance of healthy food for kids while the administration slashes funding for the programs that provide it, we talk with Alice Waters about how to improve food for children and about her new book, “A School Lunch Revolution: A Cookbook.” Guests: Alice Waters, founder, Chez Panisse; her latest book is "A School Lunch Revolution" Learn more about your ad choices. Visit megaphone.fm/adchoices

David Lebovitz is a cookbook author and pastry chef based in Paris. After spending 13 years in the pastry kitchen at the legendary Chez Panisse, he embarked on a prolific blogging and cookbook writing career. His latest is an all-new edition of the classic Ready for Dessert, a revised and expanded collection. It's so fun to talk with David about life and pastries in Paris and about updating this classic book. And before that Matt, along with the show's lead producer Clayton, laced up their shoes to run the inaugural New York City Bakery Half Marathon. They have a field report from all those miles, and all that laminated pastry dough while visiting 8 bakeries around NYC over the course of the run.   Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit Keeping Farmers on the Land, in pertnership with American Farmland Trust. Our first conversation is with Alice Waters, Chef, Author, Food Activist, Founder and Owner of Chez Panisse, and Founder of the Edible Schoolyard Project, joins Dani for a conversation on food, climate, and the future of farming. Then, U.S. Representative Chellie Pingree (Maine's 1st Congressional District) joins John Piotti, CEO of American Farmland Trust, for a conversation on farming, climate, and policy.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Chef, host, and food writer Samin Nosrat (Salt Fat Acid Heat) joins Andy Richter to discuss her transition from chef and cookbook author to Netflix personality, what she learned at the legendary restaurant Chez Panisse, being "born into sadness," growing up with Persian cuisine, and much more. Plus, Samin reads an excerpt from her teenage diary.Do you want to talk to Andy live on SiriusXM's Conan O'Brien Radio? Tell us your favorite dinner party story (about anything!) - leave a voicemail at 855-266-2604 or fill out our Google Form at BIT.LY/CALLANDYRICHTER. Listen to "The Andy Richter Call-In Show" every Wednesday at 1pm Pacific on SiriusXM's Conan O'Brien Channel. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Famed Chef Jonathan Waxman came to Wine Talks through a mutual friend who we lost last year to cancer; Melvin Masters was a one-of-a-kind character in the wine trade and Jonathans partner in the famed Jams Restaruarant.    On a recent trip to Nashville, Tennessee, I insisted that the group I was with follow me to Roberts Western (most probably the last true country bar in Nashville), for a fried bologna sandwich. They looked at me crosseyed and followed blindly. You see, we had just finished dinner and everyone had overeaten and were tired. But I knew if I didn't go the first night we were there, I wouldn't make it.  Pray tell, why would one do that? Well, if Jonathan Waxman says the first thing he did was take famed Italian Chef Giada De Laurentiis to experience the $5 fried bologna sandwich. Who shouldn't? A slice of flat top freid bologna between two pieces of white bread with a side of Lays potatoe chips, I was in hog heaven. Add a PBR, and you are off to the races. Jonathan Waxman is the kind of chef who can turn a honky tonk fried bologna sandwich in Nashville into high culinary art, then philosophize about the virtues of a perfectly marbled 1961 steak—all before your first glass of Beaujolais is finished. In this episode, you'll discover the inner workings of an acclaimed chef's mind as Jonathan shares the flavors, friendships, and formative experiences that shaped his career. You'll hear about how “wine comes first, food comes second” became his guiding principle, the serendipitous plane rides sourcing lamb and lobster for legendary winery dinners, and the awe-inspiring meals in the kitchens of France that sparked his lifelong passion for simplicity and flavor. Alongside host Paul Kalemkiarian, Jonathan revisits the rollicking days at Michael's and Jams, brushes elbows with food world icons from Alice Waters to Melvin Masters, and reveals the quiet intensity required to survive and thrive in the high-wire environment of fine dining. From the intricacies of nouvelle cuisine to the rainbow of immigrant influences shaping American food culture, you'll gain an insider's appreciation for the nuances of restaurant evolution, the subtle art of pairing local wines with regional dishes, and the uncompromising drive that keeps chefs inventing and adapting—even when the world turns upside down. Whether you're curious how the Michelin Guide still shapes a restaurant's fortunes, or just want to know what it's like to be mentored by legends while flying by the seat of your pants, this episode peels back the layers of taste, tradition, and tenacity, one delicious story at a time. Jordan Winery https://www.jordanwinery.com Willie's Wine Bar (Paris) https://www.willieswinebar.com Chez Panisse https://www.chezpanisse.com Domaine Chandon https://www.chandon.com Bordeaux Wine Region https://www.bordeaux.com Napa Valley https://www.visitnapavalley.com Michael's Santa Monica https://www.michaelssantamonica.com Barbuto https://www.barbutonyc.com Jams (NYC) https://www.jamsrestaurant.nyc Wally's Wine & Spirits https://www.wallywine.com Blue Hill https://www.bluehillfarm.com Daily Provisions (NYC) https://www.dailyprovisionsnyc.com Lutèce (Historic, closed, for reference) https://en.wikipedia.org/wiki/Lut%C3%A8ce_(restaurant) L'Orangerie (Historic, closed, Los Angeles) https://www.classiccafela.com/lorangerie/ Spago (Wolfgang Puck's Restaurant) https://wolfgangpuck.com/dining/spago-beverly-hills/ Mi Piace (Pasadena, CA) https://www.mipiace.com Campanile (Historic, closed, Los Angeles) https://en.wikipedia.org/wiki/Campanile_(restaurant) Union Pasadena https://www.unionpasadena.com Benno (NYC) https://www.bennonyc.com French Culinary Institute/New York French Cooking School (now Institute of Culinary Education) https://www.ice.edu Le Cordon Bleu https://www.cordonbleu.edu Monterey Bistro (Historic, closed) https://www.seemonterey.com/listings/monterey-bistro/1197/ Ritz Paris Place Vendôme  https://www.ritzparis.com          #WineTalks #JonathanWaxman #PaulKalemkiarian #ChefInterview #FoodAndWinePairing #RestaurantStories #Barbuto #JamsRestaurant #ChezPanisse #AmericanCuisine #ItalianCuisine #WineCulture #MichelinStars #CulinaryInspiration #FoodHistory #ImmigrantInfluence #WineTasting #RestaurantIndustry #NouvelleCuisine #CulinaryMentorship #WineExperiences #PBR #bolognasandwich #giada #giadadelaurentiis

Jennifer Sherman is the Culinary Director at the Alice Waters Institute, where she helps advance edible education and advocate for better food in schools. She spent much of her culinary career alongside Alice Waters at Chez Panisse as a cook, co-chef, and General Manager, while also supporting Alice's global projects in food and education. Jennifer spent a decade in Japan developing large-scale food product lines for Rock Field, Ltd., and later served as Culinary Director at The Ecology Center, a 30-acre educational farm and culinary program in San Juan Capistrano. She currently serves on the board of Chez Panisse Restaurant. In her work, Jennifer champions local organic farming, community engagement, and nutritious school food as essential to children's learning, health, and behavior. She continues to inspire individuals to support local food systems and embrace simple, healthy eating. We discuss: Jennifer's unconventional culinary journey and the influence of Alice Waters, the godmother of farm-to-table How the Edible Schoolyard Project and School Supported Agriculture connect kids with gardening, cooking, and local farmers The impact of good school food on children's behavior, learning, and overall well-being The power of parents, volunteers, and communities in shaping better school food systems Why food education and simple, healthy snacks are essential for nutrition and sustainability Learn more about The Edible Schoolyard Project and The Alice Waters Institute here: https://edibleschoolyard.org/alice-waters-institute Learn more about High Vibration Living with Chef Whitney Aronoff on www.StarseedKitchen.com  Get 10% off your order of Chef Whitney's organic spices with code STARSEED on www.starseedkitchen.com  Follow Chef Whitney Aronoff on Instagram at @whitneyaronoff and @starseedkitchen Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave has an open and vulnerable conversation with a legendary Chicago restaurateur, Donnie Madia of One Off Hospitality, who is passionate about Chicago, hospitality, and his style. To prepare for such a Chicago legend, Dave makes a true Chicago hot dog. After his interview, Dave answers a hot-dog-themed Ask Dave, and he finishes by trying a new recipe for tavern-style pizza ... with unusual results. Learn more about Donnie Madia: https://www.oneoffhospitality.com/donnie  Learn more about One Off Hospitality: https://www.oneoffhospitality.com Check out Dave's Welcome Conference Speech: https://www.youtube.com/watch?v=m4kJY3nAvh0  Listen to our episode on The Bear S1: https://open.spotify.com/episode/4hUOyL6WaSIbeKF25rIPWI?si=xzk5EBVPR_ue4EvbDvQLMw  Listen to our episode on The Bear S2: https://open.spotify.com/episode/59pVhs4GLIbrtezVy9wenP?si=sHAD4SWBSjW1oIznGEriCQ  Listen to our episode on The Bear S3: https://open.spotify.com/episode/7FFvpo3oooNQ0vSRyz4yxP?si=kz7IRuUPSNuIG_hvKIOhyg  Listen to our episode on The Bear S4 Pt. 1: https://open.spotify.com/episode/00Wwi1e4cTH7sAYmXjeN7q?si=gzGPs3N4QhS3np9_hH6coA  Learn more about Mr. Beef: https://www.theoriginalmrbeef.com Learn more about Le Bouchon: https://www.lebouchonofchicago.com Learn more about Chez Panisse: https://www.chezpanisse.com Learn more about Avec: https://www.avecrestaurant.com Learn more about Big Star: https://www.bigstarchicago.com Learn more about Publican: https://www.thepublicanrestaurant.com  Listen to our episode with Will Guidara: https://open.spotify.com/episode/0lvhWaXu8JvWxuJlqCsIli?si=H7OSDWjwTwGUdYbUrXt7vg  Learn more about Mozza: https://www.pizzeriamozza.com  Learn more about Bianco: https://www.pizzeriabianco.com/los-angeles Learn more about Bianco: https://giordanos.com Learn more about Gene and Jude's: https://www.geneandjudes.com  Learn more about Jimmy's Red Hots: https://www.jimmysredhotschicago.com  Learn more about the LA event for Alex's Lemonade Stand: https://www.alexslemonade.org/campaign/la-loves-alexs-lemonade  Watch The Bear here: https://www.hulu.com/series/05eb6a8e-90ed-4947-8c0b-e6536cbddd5f  Watch The Great Outdoors here: https://www.netflix.com/title/559621?source=35&fromWatch=true  Learn more about The Fat Duck: thefatduck.co.uk  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. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Guest: Donnie Madia Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Sonic Ranch" Licking his wounds from the breakup of his band Big Car, the Texas-born singer/songwriter Miles Zuniga found himself out west--and when I say out west I mean about ten minutes from where we record this podcast. Miles got a job working at Chez Panisse and hanging out on Telegraph Avenue at Cody's Books and Amoeba Music. The Big Car experience hadn't been great, so Miles was plotting out his next moves while he worked in Alice Waters' restaurant and I'll let him tell you how that all played out, so let's just fast forward to when he moved back to Texas and joined forces with bassist/singer Tony Scalzo and drummer Joe Shuffield to form Fastball. The trio's debut Make Your Mama Proud evinced their penchant for punchy pop genius but it was their sophomore record All The Pain That Money Can Buy that put them on the map. The album's first single "The Way" was pretty much a pop sensation, hitting the number one slot of charts for seven weeks. The next two singles "Out Of My Head" and "Fire Escape" helped fuel the album's Platinum status and Zuniga, a long way now from his Chez Panisse days, found his band with two Grammy nominations. Over the course of their career, Fastball have collaborated with Billy Preston, Steve Berlin, Adam Schlesinger and Charlie Sexton. From Keep Your Wig On to The Help Machine to their latest album Sonic Ranch, their discography is an endless supply of pop riches. Miles is a great guy and this is a very cool chat so let's meet himm www.fastballtheband.com (http://www.fastballtheband.com) www.bombshellradio.com (http://www.bombshellradio.com) www.stereoembersmagazine.com (http://www.stereoembersmagazine.com) www.alexgreenbooks.com (http://www.alexgreenbooks.com) Stereo Embers The Podcast BLUESKY + IG: @emberspodcast EMAIL: editor@stereoembersmagazine.com

Thomas Keller has built a collection of restaurants that have set new standards in the hospitality profession. As the first American-born chef to receive multiple three-star ratings from the Michelin Guide for The French Laundry and Per Se and one star for The Surf Club Restaurant, he is the most recognized American chef by Michelin. In 2011, he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. He is the author of six cookbooks, including The French Laundry Cookbook, which recently celebrated its 25th anniversary.Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school.On May 29, 2025,  Thomas Keller and Alice Waters came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with Phil Rosenthal, the creator of the PBS documentary series “I'll Have What Phil's Having” and Netflix's “Somebody Feed Phil.” 

Alice Waters never cared about making money. After more than 50 years in business, she still doesn't. She opened her restaurant, Chez Panisse, with money that friends and family lent her. They had no expectations of ever seeing it again. It's no surprise, given she's sparked a slow food revolution where consuming food slowly and resisting the industrial food system is the name of the game. Some call her the “mother of the farm-to-table movement”. Alice says: it's just the way things ought to be.  In this episode of 9 to 5ish, Alice shares:  The visit to a certain European country that changed the trajectory of her life  How disrupting the traditional hierarchy of kitchens kept Chez Panisse alive Why she doesn't care about money – and when she maybe should've  The last thing her mom said to her, and how having supportive parents shaped her career Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're playing an episode from one of our favorite shows, Wiser Than Me, hosted by Julia Louis-Dreyfus. Each week, she has funny, touching, personal conversations with iconic older women who are brimming with the kind of unapologetic attitude and wisdom that only comes with age. On today’s episode of Wiser Than Me, Julia welcomes legendary chef, author, and farm-to-table pioneer Alice Waters. They discuss Alice’s incredible career at her groundbreaking restaurant Chez Panisse and turning 80. Together, they explore the philosophy of age, food, and beauty. Julia also asks Alice about the meaning she finds in moments of pause, and later talks with her 90-year-old mom, Judith, about the victory garden she grew up with during World War II.See omnystudio.com/listener for privacy information.

In this special episode, we're joined by the legendary Alice Waters—chef, activist, founder of Chez Panisse, and the visionary behind the Edible Schoolyard Project. Alice is one of four culinary icons featured in the upcoming “Chef's Table: Legends” documentary on Netflix, dropping on April 28th to celebrate the 10th anniversary of the series.Alice joins host Kerry Diamond from her home in Berkeley and shares her passionate advocacy for free, healthy school lunches for all children—and why she believes this is the key to transforming our food system. We also dive into her Netflix episode, reconciliation with fellow food pioneer Jeremiah Tower after three decades of silence, and her new life as a grandmother.To get our new Love Issue, click here. Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions and show transcripts. More on Alice: Instagram, The Edible Schoolyard Project, Chez PanisseMore on Kerry: Instagram

On this week's Louisiana Eats, we're traveling down south to Argentina! In November 2023, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks; award-winning, long-running food and travel TV series; and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with then United States Ambassador to Argentina Marc Stanley for a Texan's point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's Louisiana Eats, we're traveling down south to Argentina! In November 2023, host Poppy Tooker made the long trek to Buenos Aires, where she discovered a cosmopolitan city that sometimes felt like Paris and sometimes seemed like Manhattan. We begin with a tour of the city's San Telmo neighborhood with American expat and food writer Allie Lazar. She takes us for empanadas served up by Don Beto at El Gauchito and to the famous San Telmo market. Then, we meet celebrity chef Narda Lepes. If you can imagine a food activist in the style of Chez Panisse's Alice Waters, combined with the hungry wanderlust of Anthony Bourdain – there you have Narda Lepes! Indisputably one of the top female chefs in Latin America, she is well known for her cookbooks; award-winning, long-running food and travel TV series; and flagship restaurant, Narda Comedor. And we sit down at the Bosch Palace with then United States Ambassador to Argentina Marc Stanley for a Texan's point of view on the food and life in Argentina. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week on The Go-To Food Podcast, we sit down with legendary chef Theo Randall to talk about his incredible journey through the world of food. From starting as a kitchen porter at just 14, to working his way up through some of the most influential kitchens in the world, Theo shares how a transformative stint at Chez Panisse shaped his approach to ingredients and how 17 years at the River Cafe saw him rise to head chef and win a Michelin star.He had a front-row seat to the beginning of Jamie Oliver's meteoric early success and later worked with Jamie's 15 charity, mentoring young chefs while it was still running. Now at the helm of his own restaurant at the Intercontinental Hotel, Theo takes us inside his cooking philosophy, the importance of fresh, seasonal ingredients, and why he's still passionate about training the next generation of chefs.Plus, he reveals his dream foodie weekend in Verona—where the streets are paved with marble, trattorias serve the finest local cheeses and salumi, and risotto is king. From delicate seasonal ingredients like Bruscandoli to rich Amarone-infused rice, Theo paints a mouthwatering picture of why this northern Italian city is a must-visit for food lovers.A must-listen for anyone obsessed with Italian food, kitchen culture, and what it takes to reach the top of the culinary world.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Today we're joined by arguably the most iconic female chef in the country in the legendary Sally Clarke, who's been the owner and chef patron at Clarke's in Kensington for over 41 years. Sally ironically failed her O level in cookery and yet has gone on to become one of the most successful chef and restaurant owners in the country. Clarke's is a London institution and the restaurant is the favourite of everyone from Mick Jagger to Bono - David Hockney to Paul Smith and all in between. In only her 2nd ever audio interview, Sally reveals how she fell in love with food through the books of Elizabeth David and her travels across France as a child. However it was when she headed to study at Le Cordon Bleu in Paris in the early 70s when she knew that this was going to be her life. Having worked at 3 of the most famous restaurants in the City she came back to London to work alongside Pru Leith at her cookery school, but within a year found herself moving to live in California to work at some of the greatest new age restaurants. It was here she met and fell in love with Alice Waters and Chez Panisse, and was inspired 5 years later in 1983 to return to London and set up Clarke's following in the same farm to table ethos and daily changing set menu as her culinary hero and friend. However, setting up a restaurant as a female head chef and owner wasn't easy in the early 1980s and we hear about; the disastrous problems she encountered, and rude sexist male customers and suppliers she had to deal with. We also hear about her friendship with Lucian Freud who used to eat breakfast and lunch at the restaurant everyday and how she had the privilege of being the last person ever to sit for him. Also, alongside the restaurant Sally runs an incredibly successful commercial bakery that sells over 90,000 handmade Mince Pies each year and beat all her Parisian competition to provide the pastries for the Eurostar. Sally very kindly also shares her secrets to success including; how to create the ultimate menu, the 'Art Of The Table, how to treat your customers and why she never ever gives her customers the bill. ------------------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

On this week's episode of No Substitutes, we are joined by Jeremiah Tower, he talks about his time working at Chez Panisse, why he wants to ban tweezers from the kitchen, his thoughts on modern restaurants, his disdain for kale, if he could have one more meal with Anthony Bourdain, how he met his husband, and so much more!No Substitutes was created by Lumi Ray and Christopher Kapoh-Perez0:00 What You Need To Become A Chef2:50 Jeremiah Tower's Favorite Meal At Chez Panisse5:15 Jeremiah Tower's Favorite Bay Area Restaurants8:15 Jeremiah Tower's Advice For New Chefs9:50 Why Jeremiah Tower Loves French Chickens12:15 How Being An Architect Helped Jeremiah Tower In The Culinary World13:57 People Who Have Influenced Jeremiah Tower 15:40 Best Homemade Meal17:40 Jeremiah Tower Does Not Like Kale20:20 The First Meals Jeremiah Tower Learned To Cook22:20 Jeremiah Tower's Unpopular Food Opinions 26:05 Are Restaurants Changing For The Better Or Worse?30:42 One Last Meal With Anthony Bourdain36:50 The Most Memorable Meal Jeremiah Tower Ever Had41:30 The Moment That Inspired Jeremiah Tower For His Restaurant 43:40 Jeremiah Tower's Food and Wine Festival 45:00 How Jeremiah Tower Met His Husband More Jeremiah TowerInstagram: https://www.instagram.com/thejeremiahtowerX: https://x.com/jeremiahtowerSubstack: https://jeremiahtower.substack.com/More No Substitutes Instagram: https://www.instagram.com/nosubstitutespod/ X: https://twitter.com/nosubstitutessMore Lumi RayInstagram: https://www.instagram.com/lumi_ray X: https://x.com/lumina_rayy  (the good link)TikTok: https://www.tiktok.com/@lumiray0Crew:Show Runner: Christopher Kapoh-Perez https://www.instagram.com/kapohperezProducers: Ash Casanova https://www.instagram.com/ashcasanovacomedy/

The legendary founder of Chez Panisse and the Edible Schoolyard Project talks to José about beauty, our senses and the trip that changed everything — for her and for American cuisine.See omnystudio.com/listener for privacy information.

In this very special episode, we re-visit our conversation with award-winning Chez Panisse chef and cookbook author Alice Waters who discusses the value of real, regenerative food for our children and our society as a whole. “Once you love nature, you can't make the wrong decision about anything. You don't want to do things that are really destroying the planet. You want to take care of her. Until we feel that way, we will never be able to make the right decisions,” she says.Waters founded Edible Schoolyard, an experiential learning program at a Berkeley middle school that deepens students' relationship with food, gardening and cooking skills, and capacity for critical examination of the food system, more than 25 years ago. “The kitchen classroom became a place to teach world history. It's a way to reach a person through all their senses and those are pathways into our minds,” states Waters. “We decided to put our money behind our values to educate the next generation to change the world. I so believe that education is the deep place where we can make systemic change.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

While he was in NYC for the Fancy Food Show in June, Chef Paul Bertolli made time to sit down with Andrew to discuss his varied and textured  culinary career, which has included time as chef of Chez Panisse and then Oliveto, authoring or co-authoring books such as Chez Panisse Cooking and Cooking By Hand, and founding the salumi and charcuterie company Fra'Mani Handcrafted Foods.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. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On today's episode of Wiser Than Me, Julia welcomes legendary chef, author, and farm-to-table pioneer Alice Waters. They discuss Alice's incredible career at her groundbreaking restaurant Chez Panisse and turning 80. Together, they explore the philosophy of age, food, and beauty. Julia also asks Alice about the meaning she finds in moments of pause, and later talks with her 90-year-old mom, Judith, about the victory garden she grew up with during World War II.   Follow Wiser Than Me on Instagram and TikTok @wiserthanme and on Facebook at facebook.com/wiserthanmepodcast.   Keep up with Alice Waters @alicelouisewaters on Instagram.    Find out more about other shows on our network at @lemonadamedia on all social platforms.   Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.    This episode of Wiser Than Me is sponsored by Mill. Go to Mill.com/Wiser for $100 off your Mill bin.   For exclusive discount codes and more information about our sponsors, visit https://lemonadamedia.com/sponsors/.    For additional resources, information, and a transcript of the episode, visit lemonadamedia.com.See omnystudio.com/listener for privacy information.

Our guest is Jerome Waag who is the former chef at the legendary farm-to-table restaurant Chez Panisse in Berkeley, California. Jerome moved to Tokyo in 2016 to open his own restaurant Blind Donkey. The restaurant has been popular and successful and in March 2024, Jerome has opened another place called CIMI Restorant with a strong focus on sustainability. He has been also involved in an inspiring project the Food Hub Project in a small town called Kamiyama in Shikoku Island, which aims to revitalize the local community. In this episode, we will discuss how Jerome opened his own restaurant in Japan, his unique experience of running a successful restaurant in Tokyo, his new restaurant CIMI restorant and its vision for sustainable food, his role in revitalizing the rural town Kamiyama, and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

What do trombones, surfers, and Paris have in common? They're all part of Jonathan Waxman's inspiring success story that took him from cleaning bathrooms to an iconic career as a chef, restaurateur, and tv personality. A true pioneer of California cuisine, Chef Jonathan Waxman shares his extraordinary journey, including his unforgettable experiences like traveling on a shoestring budget to three-starred restaurants across France in his 20s which ended up changing the course of his life. Jonathan's stories take us from Paris, to the bustling kitchens of Chez Panisse, to the sunny shores of Santa Monica, and around the world. Jonathan's passion for cooking comes through as he talks about what his idea of the ultimate expression of true cuisine is. He also shares what's next for him as a chef and a restaurateur. --- Stick around for the wrap where Bruce shares his most memorable culinary experience from Kyoto that involved a tiny sushi bar with 4 stools, no options, and (thankfully) a friendly patron who could help translate between English and Japanese. --- To learn more about Jonathan Waxman, visit https://www.jonathanwaxman.com Follow Jonathan Waxman on Instagram: https://www.instagram.com/chefjwaxman/ --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

David Lebovitz is a pastry chef, cookbook author, and recipe developer based in France. He's known for his popular newsletter, which gives subscribers a window into his life in Paris, including restaurant recommendations, recipes, and personal stories. On today's episode, David joins host Jessie Sheehan to discuss his time at Chez Panisse, his move to Paris, and what delights him about the city all these years later. Next, they talk through David's recipe for chocolate cheesecake brownies. Find out why David prefers day-old brownies to fresh ones, how he shops for baking ingredients in Paris, what he learned from Lindsey Shere and Laurie Colwin, and what the deal is with Lipton soup mix and French tinfoil. Click here for David's recipe so you can bake along.Thank you to Plugrà Premium European Butter for supporting our show. Visit Cherry Bombe's Event Calendar for our upcoming event dates, details, and tickets. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on David: Instagram, newsletter, website, booksMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookSubscribe to Cherry Bombe Magazine here.

Alice Waters helped the farm-to-table movement go mainstream in the U.S. through her restaurant Chez Panisse. In the decades since she has kept advocating for locally grown, organic food over the fast food Americans regularly consume. Kate Linebaugh sat down with Waters at The Wall Street Journal's Global Food Forum. To watch a video of the conversation, check out the episode on Spotify. Further Listening: – Could Paris Hilton Create the 'Next Disney?' – Live from Seattle: A Weird Economy + Election Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Inside Julia's Kitchen, we're revisiting our conversation with 2024 Julia Child Award recipient Alice Waters. Alice is a chef, author, food activist and the founder and owner of Chez Panisse restaurant in Berkeley, California. Host Todd Schulkin and Alice discuss the Edible Schoolyard Project, which she founded in 1995, and which advocates for a free regenerative organic school lunch for all children and a sustainable food curriculum in every public school. Alice also shares her radical thinking about today's food world, diving into the connections between our foodways, climate change and the future of how we eat. Plus, as always, Alice shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

#170:  Alice Waters' focus on educating young minds about where real food comes from, how to identify and prepare it, and how food relates to all facets of our lives and cultures has inspired many. She shared her latest plans and emotional motivations with Dave in California in January of 2024, as part of a broader conversation about the organic movement.Alice Waters is the founder and owner of Chez Panisse restaurant in Berkeley, California, known throughout the world for its dedication to local and organic foods and seen by many as the first restaurant to offer what's become known as California Cuisine. She is a  huge advocate of improving school lunches in the US and is the creator of Edible Schoolyard, a curriculum that brings gardens and kitchens into public education. Alice is a Real Organic Project Advisory Board member.To watch a video version of this podcast please visit:https://www.realorganicproject.org/alice-waters-organic-food-in-our-schools-now-episode-one-hundred-seventyThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Fans!https://www.realorganicproject.org/1000-real-fans/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Susan Kim in the studio. Susan is a chef, a food stylist, and the proud Korean American business owner behind Doshi. Susan was born in Seoul and raised in California, and she cooked at Chez Panisse before moving to NYC in 2016. We get into her take on the modern Korean food scene and her journey working both in restaurants and in food editorial. It's great having Susan in.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 137– Bay Area Yarn Crawl! March 28, 2024 On the Nightstand 1:53 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Wild and Distant Seas by Tara Karr Roberts Mislaid in Parts Half-Known by Seanan McGuire W is for Wasted by Sue Grafton (audio) Anita de Monte Laughs Last by Xóchitl González   Book Lovers by Emily Henry On the Table 11:50 Seriously, all the repeats.  Banana butterscotch pie, corned beef (salt and vinegar cabbage), pizza beans, peanut broccoli & protein   Baked Lemon Pudding   Matcha and Strawberry Creme Twunkie OMG the strawberry creme!!!   Chez Panisse!   On the Easel 23:59   Irving Penn (thru july 21) and Fashioning San Francisco (thru Aug 11) at the DeYoung Museum   On the Needles 27:00 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info   AVFKW indigo dyeing class   Bay Area Yarn Crawl!

 Our guest is Calvin Trillin.  The journalist, humorist, poet, and novelist started his professional career in the early 1960's at Time Magazine, and soon after became a staff writer for The New Yorker, where he continues to contribute.  He also writes for The Nation.  He is the author of 32 books, including memoir, novels, verse, and food writing.  His new book,“The Lede: Dispatches From A Life in the Press”, collects writings about journalism and its practitioners.  This conversation with writer Steven Winn was recorded at the studios of KQED in San Francisco on February 22, 2024. This was hardly Trillin's first appearance on City Arts & Lectures - he's been on our stage more than any other guest, a total of 19 times since his first appearance in 1982.  So we close out this hour with excerpts from three of those programs that showcase some of Trillin's many talents beyond serious journalism.  Calvin Trillin began writing about regional food specialties during his travels as a reporter, and then in books like “American Fried” and “Alice, Let's Eat”. In 2008, Trillin was joined by two distinguished women of the culinary world, former Gourmet magazine editor Ruth Reichl. and the founder of Berkeley's Chez Panisse, Alice Waters - to discuss one of his obsessions – Buffalo chicken wings.   Calvin Trillin also developed a journalistic sideline that he describes as “Deadline Poet” and in 2012, he explained how that got started to Steven Winn. And finally, no Calvin Trillin City Arts & Lectures program would be complete without the story of the tic-tac-toe-playing chicken of New York's Chinatown.  In a 1998 appearance, Trillin introduced the chicken to actor and comedian Robin Williams and interviewer Wendy Lesser.

Andy Baraghani started his professional cooking career as a teenager at the legendary Berkeley, California, restaurant Chez Panisse, and he was truly just getting started. After working as a line cook at Estela in New York City, he was hired as the food editor at Tasting Table and eventually found his way to the Bon Appétit test kitchen, where he worked for over six years and won the hearts of many with his exceptional cooking instruction and his own kind heart. Andy's rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to? It turns out, plenty—both online and offline. Here we catch up about what is good in the Baraghani universe, and it's clear Andy is the guy he wants to be.Also on the episode, we hear from Christian Reynoso about the recent TASTE feature he wrote describing his time working at San Francisco's Zuni Café and the legacy of the cookbook that remains an absolute classic.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM ANDY BARAGHANI:Andy Baraghani's Essential Kitchen Tools [Bon Appetit]Kimchi Udon With Scallions [Bon Appetit]How Andy Baraghani Became the Internet Boyfriend of Our Dreams [Out]The Zuni Café Cookbook Is Canon [TASTE]

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat's mother's kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Iran when she was just a kid.Samin Nosrat is a San Diego-born, Oakland-based chef, writer, and teacher. Netflix's documentary series Salt Fat Acid Heat, based on her book, was released in 2018. She has also starred in Netflix's children's cooking series Waffles + Mochi (produced by Higher Ground Productions), and co-hosted the podcast Home Cooking with Hrishikesh Hirway.Nosrat began her cooking career at Alice Waters' acclaimed Berkeley restaurant Chez Panisse. She went on to work in Italy alongside chefs Benedetta Vitali and Dario Cecchini, and at (the now-closed) Eccolo in Berkeley. She is currently at work on a second book.Find the episode transcript here: https://www.audible.com/ymk/episode16 Hosted on Acast. See acast.com/privacy for more information.

Our cup runneth over! After reading her daughter's book, we go method and dine at Alice Waters' iconic Chez Panisse restaurant in Berkeley. Plus—assessing San Francisco's so-called doom loop, Sugarfish in LA, and hanging with Steven Cojocaru. Hear our no-tomatoes-barred rundown at patreon.com/cbcthepodSee omnystudio.com/listener for privacy information.