Podcasts about chopped champion

We first heard from Insatiable restaurant's Owner, Denise Gesek.  Denise's passion for the culinary industry began while spending time in the kitchen with her grandparents making gnocchi and other Italian dishes from scratch.  Never losing her love of cooking, Denise attended Johnson & Wales and continued her outstanding career by working at prestigious restaurants across the United States, even meeting one of her childhood idols along the way.  Today, Chef Denise offers her a menu which highlights European and American classics with her twist on them!  https://www.insatiablephilly.com1200 S. 21st Street, Philadelphia, PA 10146P: 267-319-8932Lauren Covas is a Food Network celebrity chef who has brought her Portuguese background and their cuisines to the pages of her new cookbook, "Little Portugal: Bold and Flavorful Portuguese Cooking from My New Jersey Kitchen."  Growing up on a farm Chef Covas learned how to prepare everything by hand, including making foods like Salted Cod and hand-making sausages from scratch.  Inside her new cookbook she shares the recipes that she loves, along with cooking tips as a classically-trained Chef. When you pick up Little Portugal, you'll not only enrich your life with the meals you're about to create...you'll also enjoy the stories about them. And if you're looking to have your next party catered, Chef Lauren Covas provides a one-stop opportunity to host your next gathering or party--from anything you need to set up to the menu, she can provide it all!To pre-order her book online (to be released this July) find it on her website, Amazon, or at Barnes & Nobles.https://www.cheflaurencovas.comE: Info@chefcovascateringP: 732-673-4070Evan Blum is a lover of the beer scene and Co-Founded the online platform (and now an events company) BrewedAt.  BrewedAt highlights breweries around the Philadelphia region, offering a youthful take and in-depth look on America's favorite past-time...hanging out & grabbing a beer.  Blum and his fellow Co-Founder, Cole Decker, created the digital and social media company along with interviewing local brewery owners on a streamable platform under the name The BrewedAt Podcast.  Today, Blum joined our host on Food Farms And Chefs Radio Show to talk about their brewery tour and all the details on how to participate in this year's BrewedAt Crafted in Philly, 2025 in partnership with Let's Rallie, a downloadable app. Crafted in Philly begins in April and runs for 3-months, offering the opportunity to experience and indulge in a free-pour when you visit participating breweries.  For more information about BrewedAt and the tour stay tuned till the end of the show, and then visit their website for tickets and other special offers!https://www.brewedat.comhttps://letsrallie.comTickets: https://letsrallie.ticketspice.com/craftedinphilly

Hello Listeners! As we take some time to enjoy the holidays and prepare for the New Year, we have another recap episode featuring some great moments from older episodes that we highly suggest you go back and give a listen to!Noam BilitzerJeff FarmerJP & HunterTyler ThomasCam TerryWatch highlight clips of the podcast on the "Rookie Restaurateur" YouTube Channel: "Rookie Restaurateur"Follow us on Patreon for clips and segments that you can't find anywhere else: Patreon.com/RookieRestaurateur

Send us a textMiami-born, Argentine-Italian, two-time James Beard Award semifinalist, Forbes' “30 Under 30 List," and first-ever Miami contestant to win Chopped...twice. No big deal. Giorgio Rapicavoli reflects on his culinary journey. From the early days of the wild startup pop-up days of Eating House, he has matured into the chef and owner of Eating House 2.0 and Luca Osteria in Coral Gables. We discuss his new project, Mayfair Grill, where he now leads the kitchen and the plans for its future. In this episode, we explore his passion for wine, Italy, and his newfound path to fitness. We also reminisce about what it's like growing up in the 305 and discover why he loves Miami—raised in Dade? Ya bet. There's even talk of freestyle and good ole Miami booty bass. Ready to listen? Dale! LISTEN here:AppleSpotifyiHeartradioAmazon MusicAudibleVISIT me on my other platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two? LAST CALL: Deadline 11/1/24Want to sponsor the upcoming 2024 Palette Awards? LAST CALL: Deadline 11/1/24Message me at thewhetpalette@gmail.com.Thank you for listening. As always, from my “palette”  to yours,Cheers!Brenda PopritkinSupport the show

Brooke Siem teaches how she went from owning a bakery to becoming a personal chef for professional athletes. In This Episode: 05:30 - Egypt and Aliens 09:30 - Growing up with a sniper rifle 12:30 - The family business (collections) 17:00 - Losing her inner compass 19:30 - The "yes" experiment 25:00 - Moving from intellectual to physical 33:30 - Scratching your creative itch 36:30 - Her first entrepreneurship experience 39:30 - Peek cupcake season 43:30 - Early business mistakes 46:00 - What it likes living in New York City 48:30 - Dealing with depression 55:00 - Becoming a chef for high performing athletes 01:03:00 - Rent a cow 01:06:30 - Sourdough lessons 01:10:30 - Rapid fire questions 01:15:00 - Follow your interests The Health Hustle Newsletter - Marketing Tips for Health Brands⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Niche Test⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get all links, resources, and show notes at: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.coreyhi.com/podcast/147

Farmers markets are a fun way to not only pick up your next ready-made meal or produce and spices from local farms and businesses, they're also a great way to learn something new. One of our friends, who is the founder of Forest Farmers Market AND Moneta Farmers Market in Virginia, happens to know a thing or two about that. Dorothy, who you can learn more about her when she joined us in October 2023 on episode 250, let us know about the new season for Moneta Farmers Market, what's been going on throughout the winter season for Forest Farmers Market, and (more importantly) what we can look forward to for this coming Spring through the Fall! So, if you're planning to travel or if you live in the area--be sure to tune in to find out all the exciting news for Virginia's perfect place to shop, eat, and have fun while you learn!Speaking of fresh--Dori Fleekop sat down with us to chat about his new fast-casual concept, Bites & Blends. Although 'fast-casual' restaurants are associated with unhealthy foods, Dori's new eatery is abundant with healthy options. We love a frozen treat when the weather starts to warm up, and what better way to enjoy something sweet than grabbing a nutritious smoothie, bountiful salad, or scrumptious panini! Perhaps you're looking to kick-start your diet to get ready for swimsuit season--Bites & Blends is here to help jump start that diet with grab and go juice cleanses, cold-press juices, and nutrient-forward products made in-house! If you want to know how delicious being healthy can be, tune in to hear from Dori and then be sure to taste his healthy foods for yourselves!We've all felt sluggish after a heavy meal, so it's safe to assume that you know what you eat affects your body. Although there has been a long-standing trend on eating healthier and eating gluten-free (GF) not everyone has to. However, individuals who have been diagnosed with celiac disease need to follow a gluten-free diet in order to stay, and feel, healthy. Chef Monica Glass not only follows a gluten-free lifestyle, she has created and dedicated her culinary ventures within the GF community since 2009. As a well-known Pastry Chef, Writer, and wellness advocate, Chef Glass has created products and recipes that are indulgent and GF. Chef Glass joined us to discuss all of her GF endeavors, along with announcing her newly co-founded business: Verveine Cafe & Bakery. Verveine Cafe & Bakery will open its doors in the next few weeks, offering breakfast and lunch options for anyone living or visiting Boston, MA. And for anyone who wants to learn more about Monica and her healthy endeavors, stay tuned till the end of this week's episode to find out!

#43. Chef Evan Hennessey is one of those chefs who is extremely passionate and devoted to not only moving the culinary industry forward, but also supporting up and coming chefs. Chef Hennessey is an award winning chef, 3 time Chopped Champion, and James Beard semifinalist who graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked alongside some of the best chef's in the country including Chef Charlie Palmer and Thomas Keller, and is now the Chef Owner at The Living Room and Stages At One Washington in Dover, New Hampshire. In this episode, Chef Hennessey shares his passion for advancing the culinary industry and supporting emerging talents.Josh and Chef Hennessey discuss his "Staging At Stages" program, where chefs have the opportunity to experience an apprenticeship unlike any other. Forget peeling potatoes or cleaning mushrooms for days—participants work side by side with Evan for five days, cooking everything together. The culmination? A meal of their inspiration, with 50 percent of the proceeds shared with the aspiring chef.In this intimate conversation, our host and Chef discuss Evan's approach to hiring, training, and navigating kitchen mishaps as well as how he seamlessly integrates guests and the team into the dining experience at Stages and The Living Room.Where to find Evan Hennessey: InstagramLinkedIn**CLICK HERE TO APPLY FOR STAGING AT STAGES**Where to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads**Read about  The A Method For Hiring**In this episode, we cover:(03:50) Why Evan chose to come back to New Hampshire/the lifestyle of people in New Hampshire(09:11) The variety of mushrooms found in forests outside of houses in Upstate New York and New Hampshire(11:26) Culinary maturity(16:13) All about The Living Room and Stages(19:13) The history of staging and how Evan is innovating it with Staging at Stages(36:56) How Evan thinks about hiring a team(45:09) How Evan balances providing like autonomy of thought in the execution of the food with his team(50:27) Why people work at Living Room and Stages(56:25) How to apply for the staging program(58:54) Where Evan will be in 5-10 years

We loved having Sarah Wade, Chef/Owner of Stillwater Restaurant- and one of Food Network's Chopped Champions -- in the studio with us. She brought us amazing food and told us about her new place, Sloane's!

With the alligator heart out of the bag, and the episode having aired, we can finally talk 'Chopped'. Chef Noam Bilitzer joins us once more on the podcast to talk all things 'Chopped'. Noam is a 3x 'Chopped' competitor, and happened to be talented and skillful enough to win In this episode, we go as behind the scenes as we can, and really dive deep into what it means to compete on some of these storied Food Network programs. Noam also does a tier list on "Culinary Movies" and his rankings might shock you. ----------------------------------------------------------------------------------------------------------Check out Noam & MeeshMeesh  on Instagram :https://www.instagram.com/noam_bilitzer/https://www.instagram.com/meeshmeesh_med_lou/This episode is sponsored by RND Coffee. Specialty coffee beans roasted in Roanoke, VA by Quincy and his team. Use code "ROOKIE" to get 10% off your next order: www.roanokecoffee.comWatch Quincy make interesting (and ridiculous) coffee content on his YouTube Channel: "Cafe With Q"

This episode is brought to you by FultonFishMarket.Com, the most trusted name in seafood.  Visit the official website, www.fultonfishmarket.com and explore their incredible selection of seafood and let your clients experience quality that has captivated palates for generations. Use code PRIVATECHEF at checkout to get 15% off your first order.In this week's episode, we are joined by Chef Christopher "Tony" Dodson. With a notable career spanning roles as a Food Network Chopped champion, chef consultant, private chef, and military veteran, Chef Tony has embarked on a remarkable professional trajectory. His culinary journey, inspired by figures like Bobby Flay, led him from attending culinary school to working in a three-Michelin-starred restaurant and ultimately triumphing on Chopped. Now an accomplished private chef, Chef Tony continues to exude his passion for food. Reflecting on his experiences in Okinawa, Japan, he fondly recalls being introduced to a diverse array of cuisines and the bounty of fresh seafood. Tune in to hear Chef Tony's inspiring story and his aspirations to be a role model for young chefs.Listen to this brand new episode of The Private Chef Podcast on:Apple - https://podcasts.apple.com/us/podcast/from-military-to-culinary-an-interview-with/id1648363134?i=1000636797326Spotify -  https://open.spotify.com/episode/77LQHqIzHK9UGEUifsNl90Youtube - https://youtu.be/2POCGU9-VM8Connect with Chef Tony Linkedin - https://www.linkedin.com/in/christopher-dodson-88506810b/Website - https://chefchrisd.com/ Time Stamp00:01:37 Exposure to new ingredients and culinary experiences00:05:35 Passion and hard work pay off00:15:25 Intention and focus are key00:17:26 Passion and dedication lead to success00:27:31 Pressure and feedback can humble00:40:28 Matching chef's skills with client's preferences00:46:12 Developing relationships through food00:50:45 Importance of attitude in work00:59:41 Relationships are key in finding opportunities01:01:38 Finding value in your skills01:07:19 Opportunities in private chef positions01:20:16 Personalizing culinary portfolioQuotes"The reality is how we feel within ourselves translates into what ends up on the plate too.""It's nothing like just walking into that kitchen. Like my mind blown was every every single day, my mind was blown. Every day, pushing that I've never worked so hard in my life." "To understand, if I apply the same skill set, maybe on a single night for a client at their house, and it's their birthday party, they're almost willing to give me maybe two weeks of my salary in a single night." "If you can get to the three to five year mark, it will solidify your resume like nothing else." "Get to a point where you're so comfortable in your skin, from your resume, to kind of the cover letter, to the photos you show, that expresses who you want to be every minute of the day the most.""You're doing something that a mentor loves because there's somebody who is going well beyond what they are supposed to do and they're hungry and you clearly showed interest in growing and growing fast with a lot of energy behind it."#privatechefpodcast #privatechefs #chefs #cheflife #culinary #culinaryjourney 

We hope you're hungry for this episode!   Chef of Victoria Restaurant Group and Food Network's Chopped Champion, Jay Rohlfing joins Janice to discuss the importance of cooking healthy meals and why mealtime at home should be a family-focused activity. Tell Janice who made your Dean's List! Follow Janice on Twitter: @janicedean Learn more about your ad choices. Visit megaphone.fm/adchoices

Food Network's Chopped Champion & New York Times featured celebrity chef Kathleen O'Brien Price (Chefleen) discusses the importance of chasing your dreams.

This is part 2 of a 2 part episode. Brooke Siem is a writer, speaker, and passionate advocate for the crucial practice of safe de-prescribing for psychiatric drugs. Her debut memoir, titled "MAY CAUSE SIDE EFFECTS," reveals the challenging journey of antidepressant withdrawal. Through her experiences, Brooke has become a devoted proponent of antidepressant withdrawal education, mental health healing, and the pursuit of happiness.Not only is Brooke deeply involved in the field of mental health, but she is also an accomplished and award-winning chef, boasting over fifteen years of experience in the culinary industry. In 2017, she even earned the prestigious title of Food Network's "Chopped" Champion.Brooke SiemMay Cause Side Effects: A Memoir: Siem, BrookeHappiness Is A Skill by Brooke Siem | Substack@BrookeSiem / Twitter@brookesiem | InstagramBrooke Siem | LinkedInIf you are in a crisis or think you have an emergency, call your doctor or 911. If you're considering suicide, call 1-800-273-TALK to speak with a skilled trained counselor.RADICALLY GENUINE PODCASTDr. Roger McFillin / Radically Genuine WebsiteYouTube @RadicallyGenuineTwitter: Roger K. McFillin, Psy.D., ABPPSubstack | Radically Genuine | Dr. Roger McFillinInstagram @radicallygenuineContact Radically Genuine—-----------FREE DOWNLOAD! DISTRESS TOLERANCE SKILLS—----------ADDITIONAL RESOURCES2:30 - SSRI and SNRI HALF LIFE TABLE.pdf4:00 - Hyperbolic Tapering off Antidepressants Limits Withdrawal13:00 - Anosognosia - Treatment Advocacy Center18:00 - Selma Eikelenboom-Schieveld - Cold Case Foundation19:00 - Antidepressant-induced akathisia-related homicides associated with diminishing mutations in metabolizing genes of the CYP450 family | PGPM19:30 - Brooke Siem Substack /100-genetic-testing-and-the-cyp45029:30 - John O'Donohue, Walking in Wonder: Eternal Wisdom for a Modern World38:00 - GPS Tracking Shows How Much Wolf Packs Avoid42:00 - Chocolate Obsession | Chopped | Food Network

Brooke Siem is a writer, speaker, and passionate advocate for the crucial practice of safe de-prescribing for psychiatric drugs. Her debut memoir, titled "MAY CAUSE SIDE EFFECTS," reveals the challenging journey of antidepressant withdrawal. Through her experiences, Brooke has become a devoted proponent of antidepressant withdrawal education, mental health healing, and the pursuit of happiness.Not only is Brooke deeply involved in the field of mental health, but she is also an accomplished and award-winning chef, boasting over fifteen years of experience in the culinary industry. In 2017, she even earned the prestigious title of Food Network's "Chopped" Champion. This is part 1 of a 2 part episode Brooke SiemMay Cause Side Effects: A Memoir: Siem, BrookeHappiness Is A Skill by Brooke Siem | Substack@BrookeSiem / Twitter@brookesiem | InstagramBrooke Siem | LinkedInIf you are in a crisis or think you have an emergency, call your doctor or 911. If you're considering suicide, call 1-800-273-TALK to speak with a skilled trained counselor.RADICALLY GENUINE PODCASTDr. Roger McFillin / Radically Genuine WebsiteYouTube @RadicallyGenuineTwitter: Roger K. McFillin, Psy.D., ABPPSubstack | Radically Genuine | Dr. Roger McFillinInstagram @radicallygenuineContact Radically Genuine—-----------FREE DOWNLOAD! DISTRESS TOLERANCE SKILLS—----------ADDITIONAL RESOURCES3:00 - A Multicenter Double-Blind, Placebo-Controlled Trial of Escitalopram in Children and Adolescents with Generalized Anxiety Disorder6:00 - Chocolate Obsession | Chopped | Food Network9:30 - Radically Genuine Podcast with Dr. Roger McFillin | 55. Post antidepressant sexual dysfunction31:00 - Radically Genuine Podcast with Dr. Roger McFillin | 31. Grief. You have 180 days to get over it.32:00 - Psychiatry.org - APA Offers Tips for Understanding Prolonged Grief Disorder49:00 - Incidences of Involuntary Psychiatric Detentions in 25 U.S. States

Today we are exploring the world of Chef Julia Chebotar. Julia is an award-winning chef and Food Network's Chopped Champion. In this podcast, Julia dives into her unique background, passion for cooking, helping her clients nutritional needs and many other thought provoking topics. Sit back, relax and enjoy our conversation with Julia.@healthchefjuliaVegan Organic Gluten Free Restaurant West Village 10012|Organic Grill| New York (theorganicgrill.com)Home | Decoding Seafood (decodingseafoodbymowi.us)

We found a Chopped Champion!!!! Stillwater Boston owner Sarah Wade talked to us about HER experience on the show-- and had some tips for David!

BIG ANNOUNCEMENT! To celebrate the 1 year anniversary of the show I am doing a giveaway to listeners of this podcast! The winner of the giveaway will receive their own Radio Face T-Shirt, a Radio Face sticker, and a $50 Visa Gift Card!Below are the rules to enter the giveaway:The winner of the giveaway will be chosen at random & will be announced on Monday, June 12th.To enter a submission for the giveaway you must make a donation to the Isaiah 117 House, a nonprofit organization I am partnering with for this giveaway.Every $5 you donate will be 1 submission. If you donate $5, you will have made 1 entry. If you donate $10, you will have made 2 entries, and so on.If the total amount you donate is not an increment of 5 then your submission total will be rounded down to the nearest increment of 5 (i.e., if you make a $12 donation, this will be viewed as 2 submissions in the giveaway.)ALL PROCEEDS will go directly to the Isaiah 117 house, and will be used as your submission to enter the giveaway.In order to make a donation to the Isaiah 117 House & enter the giveaway you will need to make your donation to The Chambliss Center (which handles the finances for The Isaiah 117 House) via Venmo.Once you have determined how much you would like to donate for the giveaway, simply make your donation through Venmo to The Chambliss Center at @chamblisscenter on Venmo.IMPORTANT: When you make your donation to enter the giveaway make sure you note your donation on Venmo by writing "Radio Face Podcast" with your donation, so that you can be properly entered into the giveaway.NOTE: If you have ANY issues throughout this process, contact me at radiofacepod@gmail.com & I will assist you. Thank you for entering the giveaway & for helping out a good cause!-------------------------------------------Thank you to Lucky To Know You Apparel for sponsoring this episode of the podcast! Listeners of this show can get 15% off your next order by using code "feelinlucky' at check out! Go to https://www.luckytoknowyou.com/ to use your discount code on your next order!-------------------------------------------On today's episode I had the honor of with Chef Kenyatta Ashford, a Chopped Champion & renowned chef based out of Chattanooga, TN. Kenyatta has a great story & outlook on life, largely based on his upbringing in the deep south of The United States, along with his extensive global travels & work experience. It was a great privilege speaking with Chef Kenyatta, and I hope you enjoy our conversation!I want to give a big thank you to Kenyatta for being on the show! As always, thank you for listening to & supporting the show!-------------------------------------------Connect with Kenyatta on LinkedIn: https://www.linkedin.com/in/kenyatta-ashford-508b6b53/overlay/contact-info/Find Neutral Ground on Facebook: https://www.facebook.com/NeutralGroundChatt/Follow Kenyatta on Instagram: https://www.instagram.com/chefkenyattaashford/?hl=enFollow Neutral Ground on Instagram: https://instagram.com/neutralgroundchatt?igshid=YmMyMTA2M2Y= Podcast Linktree: https://linktr.ee/danieltrenthamContact: radiofacepod@gmail.comDaniel's Instagram: https://www.instagram.com/daniel_trentham/?igshid=YzAyZWRlMzg%3DDaniel's LinkedIn: https://www.linkedin.com/in/daniel-trentham/Check out The Third Seat: https://www.croftandfrost.com/the3rdseatSupport this podcast at — https://redcircle.com/radio-face/donations

Bombshell Dafna Mizrahi talks Curamia Tequila! She starts by sharing her road to fame and success as the winner of the hit TV show, Chopped and continues with her story on how Curamia Tequila became her Tequila brand! She is on incredible celebrity chef, restauranteur and business owner. Hear her tell real life stories while living her best life in America! Please welcome Dafna Mizrahi!!

Prior to being the chef of Highly Likely Cafe in Los Angeles, Kat Turner worked as a private chef for numerous A-list clients all over the globe, in addition to co-running large and small-scale culinary events.  A collector of tradition and trend, she gathers up bits of flavor wherever she goes. Originally from a small town in Wisconsin, Kat is passionate about creating dishes for Highly Likely that are both familiar and comforting, while leaving you with the curious sense that you've experienced something unique. Her training at the Natural Gourmet Institute NYC led Kat to Blue Hill Restaurant, as well as the Institute for Integrative Nutrition. Therefore, it should be no surprise that she places a great emphasis on product sourcing, health, and wellness in her life and in the lives of her clients and guests. Most recently, Kat was the winning chef on Food Channel's Chopped. We discuss ·     Life as a celebrity private chef ·     Finding your niche and passion ·     Food styling for Flamingo Estate ·     How to stay passionate in your industry ·     The benefits of breathwork   Learn more about Kat Turner visit Highly Likely Café or follow her on Instagram @katturnerwashere Learn more about In Good Company and place your order for Starseed Kitchen's limited edition kitchari. Use code STARSEEDKITCHEN for 15% off your entire order https://www.eatigc.com   Website: Learn more about High Vibration Living with Chef Whitney Aronoff on www.StarseedKitchen.com   Sponsor: Get 10% off your order of Chef Whitney's organic spices with code STARSEED on www.starseedkitchen.com     Learn more about your ad choices. Visit megaphone.fm/adchoices

Philippines native and Chopped Champion, Nikko Cagalanan, is bringing authentic Filipino cuisine to Charleston through a series of pop-up dinners. With recipes inspired by his grandmother's cooking, Chef Nikko takes us back to his childhood and the influence that has on his cooking style today. Jamie and Nikko look back on their experiences with TV cooking competitions, and discuss the different cultures that make up Filipino cuisine.

Gotham City Crew is a trademarked media/Fan supporter club of the New York Jets.  They have three principle elements.  Game Day Experience, Apparel and Community.  GCC are seen all over the globe as they travel to see gang green home and away.  Any of you who know, I am a huge Jet Fan and travel myself to see them play.  Frank West is a solidified member of GCC, who has made his stamp with his glorified cooking for fans, newly drafted Jet Rookies and the winner of CHOPPED!!! Let's take a listen...

Brooke Siem was among the first generation of teenagers to be prescribed antidepressants. As Brooke was initially diagnosed and treated in the wake of her father's sudden death, this psychiatric intervention sent a message that something was pathologically wrong with her and taught her that her only solution was medication. For the next 15 years, Brooke took antidepressants exactly as prescribed.  When she turned 30, she realized that maybe she was misdiagnosed and decided to taper off the medications with the help of her doctor. But stopping meds after 15 years isn't as easy as people may think. Join us as Brooke shares her story of antidepressants and antidepressant withdrawal. And don't forget to tune in next week as Dr. Mark Horowitz explains the medical side of Brooke's personal experience. To learn more -- or read the transcript -- please the official episode page. Guest Bio Brooke Siem was among the first generation of teens to be prescribed antidepressants. Fifteen years later, Siem's work explores the reality of antidepressant withdrawal and recovering from long-term depression. Her newsletter, “Happiness Is a Skill” is devoted to philosophy, research, and strategies to help people unravel internal scripts, heal from depression, and practice the skill of happiness. Her memoir, “May Cause Side Effects” is available wherever books are sold. Inside Mental Health Podcast Host Gabe Howard is an award-winning writer and speaker who lives with bipolar disorder. He is the author of the popular book, "Mental Illness is an Asshole and other Observations," available from Amazon; signed copies are also available directly from the author. Gabe makes his home in the suburbs of Columbus, Ohio. He lives with his supportive wife, Kendall, and a Miniature Schnauzer dog that he never wanted, but now can't imagine life without. To book Gabe for your next event or learn more about him, please visit gabehoward.com.

We begin this week's episode by giving thanks to the Veterans who have served our country as All About Events' Bree Tomar discusses the details of the parade, along with some of the delightful stores (and foodie spots) within the Reading Terminal Market. Then we hear from several of the amazing Chefs who participated at Taste of Philadelphia! We'll hear interviews from Chefs Frank Benowitz and Guy Mitchell who have offered their culinary skills within several terms at the White House and who can also be seen on The Food Network. Then we had a lot of fun speaking with Hell's Kitchen Chefs Barret Beyer and Christine Hazel who were offering cooking demonstrations and tastings during the Taste of Philadelphia-- and we cannot wait to share their stories with all of you!

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Small Bites on Wildfire Radio returns Sunday, June 5th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 Top Hospitality Shows on the Planet for 2020, 2021, and 2022, #Bluejeanfood.com being named #18 Top Philadelphia Lifestyle Blogs, Websites & Influencers of 2021 and 2022, and being nominated as Metro Philly Newspaper 2022 Best of Philly Arts & Entertainment. Remember the Wendy's commercials with the famous saying Where's the beef? Well it's on the dinner table tonight presented by the wildly successful creator of Savory Experiments Jessica Fasano Formicola who we will chat about with. Jessica has a brand new cookbook ‘Beef It Up!: 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More' from Storey Publishing. She is a contributor to PARADE Magazine, The Daily Meal, Mashed, and Better Homes & Gardens, and has partnered with over 100 national food brands on product releases and cooking tutorials. In ‘Beef it Up' this focused collection of recipes offers 50 tasty ways to serve up protein-rich beef meals without a lot of fuss while juicy photos provide the inspiration and confidence cooks of all levels need to deliver on the promise of a great meal every time. Then we are thrilled to welcome in studio entrepreneur Dan Goldberg and Food Network's Chopped Champion and Man Vs Master competitor on Hulu, Chef Georgeann Emma Leaming the Culinary Director and Executive Chef of FoodieHall in Cherry Hill Township. Foodiehall is a value-driven virtual food hall and delivery only e-restaurant, offering an unprecedented array of exceptional cuisines in one delivery, sent directly to you from their state-of-the-art kitchen. And with their Meal 4 Meal program, every meal delivered is a meal donated. For every meal purchased from them, they will donate a meal to our worthy partner organization, Feeding America. Can't decide between crispy hot pizza or juicy burgers or authentic tacos or gourmet Asian? How about high-end Italian cuisine? With their 100% eRestaurant, you won't ever have to settle. Everyone can get exactly what they want in one delivery. FoodieHall came about to solve the issue of choice in delivery & take-out. Foodiehall is 100% developed for delivery, from fast-casual to upscale with choices everyone will enjoy. And unlike other delivery options, their menus have been designed and developed with quality in mind, using high-end ingredients, sourced from local vendors. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie “The Joke Man” Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopHospitalityShow #TopPhiladelphiaLifestyle #TopListed #BestFood #BestPod #BestofPhilly #BestPhillyBlog #BestPhillyArtsEntertainment #MetroPhillyBest

"Chopped Champion", Korean menu translator for Anthony Bourdain and Chef Eric Ripert, Chef Clara Park joins us and we discuss homemade ice cream in this great episode

the inner workings of CHOPPED, featuring chef and restaurateur Evan Hennessey, three-time Chopped champion

Alabama A&M University's weekly one-on0one conversations with the people shaping our world. The host is Elvin Jenkins, the director of Electronic Media Communications and WJAB-FM, at AAMU. His guest is Camerron Dangerfield, AKA Chef Cam. He is an Alabama A&M University alumnus taking the culinary world by storm. He's making noise with his successful career as a celebrity chef, author, restaurant consultant, reality tv personality and entrepreneur.  Dangerfield recently was crowned a "Chopped" Champion after winning a competition on the popular Food Network show. They discuss his background, his time at Alabama A&M, and his desire to make a difference in society with his talent.

Join our adventure in Alaska's subzero temperatures as we cook and grill wild Alaskan game meat over an open campfire with tea.Learn more about Food Network CHOPPED CHAMPION Chef E Marshall:Website: https://www.chefemarshall.com/Facebook: https://www.facebook.com/mr.emarshallInstagram: https://www.instagram.com/chef_emarshall/Private Chef, Motivational Speaker, TV HostSEEN ON: @foodnetwork @abcthechew @travelnoire @abc7gmw @netflixTo learn more about Sipping Streams Tea Company, subscribe to our newsletter: https://sippingstreams.com/pages/learn-more-about-us-1Special thanks to Alaska Exposure for the donation of the wild Alaskan game meat: https://www.facebook.com/AlaskaExposure907https://www.instagram.com/alaska_exposure/

Jason Asher is a founding Partner of Barter & Shake Creative Hospitality. A native Phoenician, Jason began working in restaurants throughout his academia years. Jason specializes in mixology, spirits, and restaurant and bar operations. He has been featured in numerous national publications. He's also racked up a few accolades along the way, including “Top 100 Culinary Trendsetters” by the Scottsdale Culinary Festival, “Best Mixologist” by Arizona Restaurant Association's Foodist Awards, GQ Bombay Sapphire's Most Inspired Bartender and Food Network's Chopped “Champion.” _____________________________________________*CLICK TO SUBSCRIBE: https://www.youtube.com/channel/UCjCC...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

Monkfish, Multiple Sclerosis, and Twinkies...what do these three things have common? They are all talked about in this episode!Links:Chris Holland's restaurant, Dvine Bar Looking for a worthy cause to donate to for the holidays? Donate to the National Multiple Sclerosis (MS) Society! Check out our new website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Chef Adam Greenberg is a Connecticut Native, a 4x Chopped Champion, a Beat Bobby Flay winner, previous owner of the Coconut Club in Washington D.C, and spent a decade with the MAX hospitality group behind Barcelona & BarTaco. With all of his Food Network wins he has been crowned as the All Time Winningest Contestant the Food Network has ever had with a record of 5-0 and also is occasionally featured as a Food Network Judge. We had an incredible in-depth conversation live in the Sweet N Up studio in Danbury, CT and trust me when I tell you that you will not want to miss out on Part 2!

Host Angela Palladino is joined by professional chef, content creator, and Chopped Champion, Alix Baker. We discuss ditching PR for the food world, what it's like working in professional kitchens and as a private chef, and of course we dive into her experience competing on Chopped! Follow Alix! Instagram: https://instagram.com/alixmbaker Follow Angela! Twitter: https://twitter.com/angpal Insta: https://www.instagram.com/ang.pal/ Website: https://www.angelapalladino.com/

Julieta Liebhoff has been under the brightest of lights and pressure to perform on Chopped on the Food Network and came out the champion! Working as a private chef & caterer for discerning—and sometimes demanding—A-List clients prepared her well. As a mom of three, she has to be a master juggler and running is what keeps her grounded and adds tremendous balance to her life. She recently lived out her dream, running a PR at the 125th Boston Marathon! At the age of 7, growing up in Rosario, Argentina, she began spending a lot of time in the kitchen & garden with her mom, watching her make breads & pastas from scratch, helping her trim the basil leaves to make pesto. She developed her deep connection with food, learned lots of recipes, and honed her knife skills. We discuss: playing sports as a kid, the value of team sports, traveling, experiencing other cultures, food, wine, coming to NYC, getting started at Balthazar, becoming a private Chef, her Chopped appearance, finding running & triathlons after becoming a mom, her experience of a lifetime at Boston, how her creativity sparks on runs, and community service, including volunteering at local races and donating her Chef services for NJ/NY charities. I'm so INSPIRED by Julieta's journey and look forward to seeing what's next for her! As a fellow foodie and wine lover, I enjoyed this one immensely! I hope you all enjoy this convo as much as we did! If you enjoy the episode, it would mean the world to me if you would rate the podcast or write a review and share feedback wherever you get your podcast groove on. Connect With Julieta: Instagram: @juliechefnyc Website: https://www.juliechef.com Connect With Ron: Personal Instagram: @ronrunsnyc Podcast Instagram: @runchats_with_ronrunsnyc Facebook: https://fb.me/runchats Website: https://ronrunsnyc.com ---- Produced by: David Margittai | In Post Media Website: https://www.inpostmedia.com Email: david@inpostmedia.com Social: @_margittai © 2021 Ron Romano

On this episode I speak with Connecticut native and Johnson & Wales graduate about growing up in a restaurant family, his pizza making philosophy and favorites pizza places around town, the process and winning the Food Network's "Chopped" in 2018, working at Nook Kitchen & EVO, where you'll see him next and more.    

Brooke Siem is an entrepreneur, professional chef, author, public speaker, world traveler, certified XPT Coach, and creator of the Fuckit Bucket™. She attended Middlebury College before moving to New York City and entering the world of food and wine. In 2011 co-founding Prohibition Bakery, New York City's first boozy bakery, and later authored the cookbook by the same name. Brooke was named one of Zagat's 30 Under 30 and became a champion on the Food Network's TV show “Chopped.” But Brooke's “successful” Manhattan life also fueled a lifelong battle with depression. Initially prescribed a cocktail of antidepressants at 15 years old, in the wake of her father's death, Brooke turned 30 and realized that not only was she still heavily depressed, but that she was also still on the same set of drugs prescribed to her as a teenager. After spending half her life—and her entire adult life—on antidepressants, she began to wonder: Who might I be without them? Today, Brooke's mission is to share the story of what happened after she got off all the drugs, one by one by one by one. Her story chronicles explosive and terrifying antidepressant withdrawal and the fight to manage the modern mental health system, all while demanding hope and forgiveness in the name of healing.

This week the guys sit down with longtime friend, Chopped Champion, and award winning Chef, Justin Werner. You wont want to miss this special episode filled with delicious morsels of knowledge nuggets. Justin's Instagram - https://www.instagram.com/p/CQ_XBIALDOq/ (@Jrockw1) https://www.youtube.com/watch?v=w7NU1fnSxkI&t=110s (Hot Sauce Challenge on YouTube) Instagram - https://www.instagram.com/unofficial_pod/ (@unofficial_pod) Website - https://uipodcast.captivate.fm/ (uipodcast.captivate.fm) Email - Hi@uipodcast.com

Calin Sauvron is the Executive Chef of Note Kitchen & Bar in Bethel, Connecticut and Executive Chef and Partner of the somewhat new, Notch 8 also located in Bethel, Connecticut. Calin was invited to compete on Season 46 of Food Networks Chopped where she went on to smoke the competition and became a Chopped Champion. Her passion for perfection and focus on seasonal, locally sourced food allows her to continually surprise and delight guests with her creative and delicious offerings. We had a fantastic conversation live on Greenwood Avenue in Bethel, Connecticut on the front patio of Note Kitchen & Bar talking about Calin's start in the culinary world, where her passion comes from, being invited onto and winning Food Networks Chopped, what she loves about Note Kitchen & Bar and the new Notch 8, her favorite dishes to cook, how she got through the Covid-19 pandemic, a sneak peek of a collab Calin will be doing with a local brewery and so much more! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Connect with Aarthi : aarthi_sampathAarti's Website: www.aarthisampath.com Show Notes:-Think Like a Monk: https://amzn.to/324iJ40-5am Club: https://amzn.to/3a0oCDv-Mozza: https://la.pizzeriamozza.com/the-restaurant/ (if you come across something you ended up having to search, send me a message to help make these Show Notes better!

Celebrity Chef Nick Wallace is a leader in the Southern food experience. Chef Wallace was featured on the list of “2017’s Best Chefs America” and was also Mississippi’s first Food Network’s Chopped Champion. I was honored to have him on the show to discuss his culinary journey. Chef Wallace shared more about his Mississippi family-farm origins and also talked about the culinary skills that were passed on by his grandmothers, Queen Morris and Lennel Donald. We also discussed his experience working with Marriott Hotels and how traveling fueled his passion for cooking. Chef Wallace is heavily involved in supporting the Jackson community. Learn more about his non-profit organization, Creativity Kitchen, and how he is working with Jackson Public Schools to provide better tasting and healthier food for young scholars. We asked Chef Wallace about his favorite dish to teach and his experience cooking tarantulas on Food Network's Chopped: Alton's Challenge. 

Young Jay's start; The Chopped Champion; Behind the scenes; Chocolate chip cookies; Jay & Bob Hot Seat each other.   Jay's place:  Cunningham's of Towson Hear Bob every mid-day on WPOC   Brian Jack - "Wind"  

NWP welcomes back again, Food Network Star and Author of the Flavor Matrix and the new cookbook "Flavor for All", Two time "Chopped" Champion, James Briscione!  Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook.  Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients.  #AvailableNow where books are sold! https://www.amazon.com/Flavor-All-Everyday-Creative-Pairings/dp/0358164060/ref=mp_s_a_1_3?crid=382SSCCOL093G&dchild=1&keywords=flavor+for+all+cookbook&qid=1601825575&sprefix=flavor+for+a%2Caps%2C190&sr=8-3   Instagram @cookbooksmakegreatgifts 

Schwa De Vive is a bad ass Drag Queen and is a Chopped Champion! check her IG thatdragqueenschwa also I get a chance to interview Liza Minnelli! check out Gabe's IG for cooking tips and tricks here https://www.instagram.com/el.texarican/  check me out at www.myshitypodcast.com  

Born in the Philippines with a dream to cook culinary school which brought her to the United States where she now owns 5 Cafe 86's, is the Chopped Championship on Food Network, and a Mompreneuer with great advice to offer.

Meet Melanie Moss, the Founder and pastry mastermind behind Mini Melanie, an award winning bakery in New York known most famous for their delicious cake truffles. Her desserts have been featured in the 2016 New York City Michelin Guide, in addition to being crowned a 2018 Chopped Champion. In this episode, Melanie and Kelly chat about: What exactly a cake truffle is, and how their unique treat was developed How Mini Melanie pivoted to in-store shopping to an e-commerce bakering shipping nation-wide The process to develop their Deep Dish Cookie Cakes due to the pandemic Her experience starting with an incubator kitchen to launch her business For more details about this episode, visit: https://www.justataste.com/melanie-moss-mini-melanie-just-a-taste-podcast/

Join The Network Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Duniway Restaurant, as well as Chef de Partie of The One Hundred Club, all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the summer of 2020, Hennessey became a 3-time Chopped Champion on Food Network’s nationally acclaimed cooking competition show. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England. Check out Evan Hennessey on the Restaurant Unstoppable Podcast way back on episode 008 Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be humble but be brave and always look forward." In today's episode with Evan Hennessey we will discuss: Humility Culinary school Fulfilling personal responsibilities while pursuing a career Literally building a restaurant Anarchism in business Learning from the greatest in your region The business side of restaurants Partnerships Partnerships with family Catering Word-of-mouth marketing Tasting menu, reservation-only dining The numbers of opening 3 days-a -week with only 9 seats Fine dining through COVID-19 Today's sponsor: Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Openness What is your biggest weakness? Openness What's one question you ask or thing you look for during an interview? What is your favorite restaurant and why? What's a current challenge? How are you dealing with it? Maintaing the balance of positive work, finance, and family. Share one code of conduct or behavior you teach your team. Failure is fine, I'd rather you ask me questions instead of making mistakes. What is one uncommon standard of service you teach your staff? Connect with the guests. What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer On Trails: An Exploration by Robert Moor GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. Brookford Farm in Cantebury, NH What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Square Space OpenTable Facebook and Instagram If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid to be brave I want my legacy to be a crater with houses built around it instead of a path with footprints Pay it forward Contact info: Instagram: @evanhennessey Email: evan@stages.dining Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Evan Hennessey for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Gifted, talented, and inspired by nature, Chef Nick Wallace’s mission is to remain focused on the beauty of food. Nick was voted Best of Jackson 2020: Best Chef by Jackson Free Press, one of 2017’s Best Chef America, and The Best Of Mississippi Awards 2020 Best Chef. He did not stop there as he appeared in Southern Living and on Comfort Nation Season 2, was honored to be Mississippi’s first Food Network Chopped Champion, Alton’s Challenge and featured on Food Network’s Cut Throat Kitchen.

We are revisiting the danger of working around fire and knives—this time with people who have never before done it. But she trains enormous and potentially dangerous animals, and he is good with firearms. Daniel Ibach and Courtnay Scott Gray are part of the team of couples opening gourmet butcher business Chop Shop Park City. They’re working with Paige and John Courtney. John’s a Chopped Champion, and she’s been a front-of-house manager and sommelier for some amazing restaurants. Dan and Courtnay have no food service experience, and are launching a gourmet food business in a big-money resort town during COVID. Maybe we mark this down as crazy? Dunno. You’re going to find these two no-nonsense, quick-as-lightning decision makers…

Phillip Dell has a lot of accomplishments under his belt a few examples are:  4 Time Grand Champion, Chopped Champion, firemaster contestant, cutthroat kitchen contestant and a lot more.   We talk about his TV appearances, Food trucks, restaurants and all thing bbq.    

This is the conversation for anyone who’s ever fantasized about crushing it by opening a food business—and considered going into business with a spouse in a high-stress, all-consuming career. We’re back with Chop Shop “power couple” Paige and John Courtney. With careers spent in big restaurants, they’re now in the resort town of Park City, Utah, preparing to open a nose-to-tail butcher shop. Besides dry-aged beef and the meat of lovingly raised animals, they’re planning to sell and deliver prepared foods and serve a limited menu. They’re also launching during a pandemic, and they’re in business with two other couples who’ve never been in food service. Not awe inspiring enough? John is also a Chopped Champion. His career working with fire and knives has been crowned with the $10,000 grand prize of Food Network throwdown shows. Paige jokes that her fame is in being John Courtney’s wife. But she has had her own stellar career as a front-of-house manager and a sommelier for some amazing restaurants.

Ever fantasize about having a restaurant? Or starting a business in which you have no experience? Or wonder, “Are we just crazy?” Here's your show. Like food and cooking? Even better. Chop Shop Park City is not yet open. Bonus: launching during a pandemic. The Las Vegas Review Journal called Paige and John Courtney a “power couple.” With careers in big restaurants, they're now dancing with danger. John is a Chopped Champion. Paige has worked for famous names of the Las Vegas strip, and been a front-of-house manager and sommelier for some amazing restaurants. Now, they’re launching a gourmet food biz in a big-money resort town with partners inexperienced in restaurants. Fun ensues...

On this episode, we have we have Las Vegas Chef Phillip Dell. Phillip is a personal chef, culinary instructor, BBQ competitor, Chopped Champion, consultant and even has his own BBQ sauce. We discuss how he’s diversified, and built a personal brand, which seems especially relevant during the Covid-19 pandemic. =========================== Chef Phillip Dell =========================== The Chef Phillip Dell Facebook page https://www.facebook.com/ChefPhillipDell/Join the conversation on Twitter https://twitter.com/theISVACheck those Insta pics https://www.instagram.com/chefphillipdell/The Chef Phillip Dell website https://chefphillipdell.com/=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Intro and outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Monkfish, Multiple Sclerosis, and Twinkies...what do these three things have common? They are all talked about in this episode!Links:Chris Holland's restaurant, Dvine Bar Looking for a worthy cause to donate to for the holidays? Donate to the National Multiple Sclerosis (MS) Society! Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@aquaculturealliance.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Aquaculture Alliance: https://www.aquaculturealliance.org/membership/

Today I'm interviewing Chef Rashad Armstead, a Bay area chef who has dedicated his craft to exquisite cuisines and exceptional customer service. Chef Rashad's passion for cooking started when he watched his mom prepare secret recipes, deploying her knowledge of flavor and imparting on him the wisdom of great taste. After graduating from culinary school, he worked his way up in the field to become one of the area's most prominent chefs leading him to be invited to compete and actually winning the Food Network show Chopped. Chef Rashad currently owns two restaurants, Grammie's Down Home Chicken and Seafood, and Crave BBQ. Find Chef Rashad: Facebook Instagram Crave BBQ Website Crave BBQ Facebook Crave BBQ Instagram Grammie’s Down Home Chicken & Seafood Instagram Grammie’s Down Home Chicken & Seafood Facebook  Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

We head to Volare Restaurant in Louisville to sit down with Chef Josh Moore. Josh is an accomplished chef who has recently added "Chopped Champion" to his resume. His social media followers know him well for his weekly Fish Friday posts. Follow us on Facebook, Twitter and Instagram @thebourbonroad. Find out more about Volare at https://volare-restaurant.com/ Thanks to LogHeads Home Center for supporting this episode. Find out more about their fine rustic furniture at https://logheadshomecenter.com/

Kim, Brim, Zambo and Mr. Greer are back at it again. Apart from all the usual shenanigans, the gang chats about everything pop culture with all the trimmings and the cast is joined by Chopped Champion, Chef Marc Anthony Bynum. The GHR Crew chats with him about all things Food Network. Enjoy!

Kim, Brim, Zambo and Mr. Greer are back at it again. Apart from all the usual shenanigans, the gang chats about everything pop culture with all the trimmings and the cast is joined by Chopped Champion, Chef Marc Anthony Bynum. The GHR Crew chats with him about all things Food Network. Enjoy!

This week, Liam brings the Foodie Chap chat to Shakewell in Oakland with recently crowned Chopped TV show winner Chef Jen Biesty | Each week, the KCBS Radio Foodie Chap, Liam Mayclem introduces us to the culinary stars behind the food & wine loved by so many in the Bay Area.

Bud and Steve talk with TV's new 'Chopped' champion Chef Ben Merritt, owner of Fixture Kitchen and Ben's Triple B, about his $10,000 win on the Food Network. Learn more about your ad choices. Visit megaphone.fm/adchoices

A year ago, I gave a speech in Toastmasters. I opened up about a dark, uncertain time in my life - a time when everything that I'd been working on for years could have been jeopardized. In a matter of seconds. I wanted to make it fun and entertaining. So I used the TV cooking show, "Chopped" to illustrate how sometimes we have to take the most unlikely "ingredients" of our lives to make something worthwhile... to win in the end.

Jennifer Caraway, Founder and Executive Director of The Joy Bus and The Joy Bus Diner, is an accomplished restauranteur, Food Network’s Chopped Champion, and a true pioneer in the field of social entrepreneurship. She has dedicated her life and passions to serving her community and the culinary medicine movement.

Chef Chris Coombs joins as Billy's co-host and he brings his bartenders, Chase to mix up a cocktail, Billy gets a surprise phone call, Chopped Champion Tatiana stops by to talk about her big win and we get nostalgic with Dan Doherty from Kelly's Roast Beef.

I sat down with Jennifer Caraway - founder of The Joy Bus, The Joy Bus Diner, badass mom and Chopped Champion. We cover how she won the TV show, balancing work and family and much more.  The Joy Bus is a Not for Profit organization whose sole purpose is to relieve the daily struggles of homebound cancer patients with a fresh Chef Inspired meal and a friendly face. Their vision is to elevate the livelihood of their patrons with the joy of culinary sustenance. Founded in 2011 and named in honor of their dear friend Joy who struggled with the painstaking side-effects of cancer, ultimately losing her life to this horrific disease. Joy suffered from cancer in the 4 “L” s (in Joy's words) “Lungs, Liver, Lymphoids and Loveries”. Her drive and determination are inspirational to all those who fight her same battle and if a hot meal and a little compassion can brighten her day then it’s the least we can all do as humans and as a part of a community. Millions of cancer patients are left to fend for themselves during this turning point in their lives. The Joy Bus will relieve the burden put on families during this time by providing healthy meals specified to meet their patron’s needs. The Joy Bus delivers not only quality meals to your doorstep but compassion and a smiling face.   Support them by visiting www.thejoybusdiner.com   

We return to our conversation with Chopped Champion Christian Hayes and his wife Christine, the entrepreneurs behind Dandelion Catering in Yarmouth, Maine. Christian won the “Pork On The Brain” edition of the Food Network’s Chopped—and admits he owes credit to his wife, whose pastry-chef wisdom got him through the dessert round. Today, we hear about the unique challenges of evolving, adapting, surviving and thriving. Communication is an especially big challenge when you come from people who don’t communicate. And you’d think being an artist would complicate things—but interestingly, Christian’s artistry as a one-time rock musician has brought some unexpected flavors to the fold.

In this episode, we have a Food Network Chopped Champion who credits his business-partner wife with helping him win the show's “Pork On The Brain” episode. Meet Christian and Christine Hayes of powerhouse Dandelion Catering in Yarmouth, Maine. It was Christine’s experience as a pastry chef that informed Christian’s championship dessert of dark chocolate pork blood pudding. And this points to the greater reality of their relationship of professionalism, cooperation, and joy for each other, their work, the universe and everything. Watching these two in an interview together was a gift. They’re a fun couple who’s learning-by-doing cooperation and partnership are an inspiration.

Kitchen Alchemy is a podcast exploring the transformations of those transforming food. Today's guest is 'Chopped' victor Chef Evan Hennessey, chef of Stages at 1 Washington in Dover, New Hampshire. Chef Hennessey sources all of his ingredients locally, practicing from farm-and-forage to table. Join us as we talk foraging, TV cooking contests, and his own entry into the culinary arts. 

“Food is the gas in your tank, it’s the raw material of who you are, so why wouldn’t you eat well?” asks Chef Rachel Reuben, creator of the popular recipe blog and cooking school by the same name: Food Fix Kitchen. Her take on food goes right to the gut. “Most people take better care of their cars or their pets than they do their own bodies. They understand how high-octane fuel and regular maintenance makes a car run better, or how a high-quality diet affects their dog, but they have this disconnect when it comes to food and their own well-being. They’ll eat anything!” Reuben has been on a mission to change all that. Through her cooking, writing, teaching and personal appearances, Chef Rachel has delivered the credo she lives by: “cook well, eat well, live well,” teaching clients and groups how to best fuel their lives and loved ones. Her unique personal story is one of overcoming childhood abuse, traveling many life paths (actress, waitress, singer, caterer, stand-up comic, writer, graphic artist, and mother) to find fulfillment and culminating in a courageous, culinary-inspired reinvention. She acted on a life-long passion for cooking and went to professional culinary school at age 50, at the same time as her 19-year old son. “I like to say that we followed in my mother’s ‘FOODSTEPS’” says Chef Rachel, “because my mother was a private chef for nearly 40 years, working until the week she died at age 86. She was a Holocaust survivor and knew what it was to go without food, so she lived her life as a gastronomical celebration. Cooking and feeding people was her way of healing others and herself.” Today, Reubens’s son, Max, having worked for nearly 8 years for the famed chef, Thomas Keller in his restaurants, Per Se and The French Laundry, is currently an Executive Chef of the Penrose Room at The Broadmoor Resort in Colorado. Reuben is a Food Network’s Chopped Champion, a freelance food writer and founder of a successful NY metro area recreational cooking school and chef services business, Food Fix Kitchen. She has appeared on ABC’s Good Morning America several times and contributes to the abcnews.com Food Page. She has brought her culinary skills, living-well credo and message of “reinvention at any age” to schools, corporations, medical centers, destination spas, women’s groups and charity events. In 2016 Chef Reuben headed a healthy dining initiative at Rutgers University, NJ Institute of Food, Nutrition and Health. The project took the form of a new “from-scratch” restaurant, Harvest, which reflected the IFNH’s mission to combat degenerative diseases through healthy food and lifestyle. Reuben designed the menus and ran the project for it’s successful first year. Reuben’s focus these days is on teaching and sharing inspiration through what she calls “Recipe For Reinvention.” She explains, “I’ve been reinventing myself over and over throughout my life, whether in response to crisis or to my own curiosity and need for growth. I share my own insights and hope to help others ‘cook up’ their best selves along the way.” Chef Rachel leads Recipe For Reinvention workshops for women’s groups, and leads intimate luxury retreats in beautiful locations like Tuscany, the Amalfi Coast and Spain’s Andalucia region where her guests can have amazing culinary experiences and explore what feeds their soul. Her Instagram account #foodfixmama is lately more about “stirring things up” in the way she thinks and relates to life, than it is about food and cooking, but that’s to be expected with Reuben, who seems to approach life like it’s an opportunity for a delicious feast, but it’s all in what you bring to the table.

Burning Questions with Chef Neela Paniz — Return with Strauss & Phelps to the home kitchen of Chef Neela Paniz, “Chopped” Champion and a pioneer of both Modern Indian Cuisine and as a woman chef/restaurateur.  Not only do we find out what she thinks they’re serving in hell, but we also learn just how “liberated” you needed to be to break down stereotypes and barriers in the world of restaurants in the 1980s. Check out our full episode with Neela in her home kitchen here. Follow us on Twitter (@forks_ontheleft), Instagram (forks_ontheleft) and Facebook. Please rate us and leave us a review on iTunes!

Food Blog Radio Episode #39 Chef Taji Marie is a chef, caterer, blogger, food stylist, culinary consultant and Chopped Champion!  A Northern California native who now lives in Los Angeles, Taji believes in the simple philosophy of "Trust your gut!"  She says "It's the thing I tell myself at any crossroads, big or small, and it's advice that's never let me down." Listen in as we chat with Taji about: How she came to Los Angeles A year in St. John, Virgin Islands Sur La Table The beginnings of her blog:  Trust UR Gut We discuss videos Taji's catering business - feeding professional athletes Creative Culinary Consulting Her culinary background and advice for anyone interested in a career in cooking Being on Chopped Her Pop up Dinners Recipe development and how she comes up with ideas New things for the future!  Adding another project to the mix! Want to know more about Chef Taji Marie?  Find her on all her social media channels here:  Blog site: http://trusturgut.com Website: http://www.tajimarie.com Facebook: https://www.facebook.com/tajimarieLA/?fref=ts Twitter: https://twitter.com/tajimarie Instagram: https://www.instagram.com/cheftajimarie/ YouTube: https://www.youtube.com/channel/UCWRAhXlN6ogyegNnfpT3c8w Thanks for listening! Remember to tune in every Friday for another great new guest!   Where to find FOOD BLOG RADIO! Facebook Twitter iTunes Libsyn Sticher Please feel free to share, like, love and leave a comment!

Welcome! James Briscione is a chef, author, consultant and expert in modern cuisine techniques. He is the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ As one of the lead chefs on IBM’s Chef Watson project James has also been at the forefront of culinary technology and flavor science. You can also find him cooking up healthy, delicious meals with his wife Brooke Parkhurst at http://thecoupleskitchen.com     http://http://jamesbriscione.com  This show is sponsored in part by http://audibletrial.com/northwestprime 1st book is Free! Click & see if audible books are right for you