Podcast appearances and mentions of chris coombs

In this episode of Together We Win, MRA President Steve Clark and VP Kerry Miller chat with Chris Coombs, a former fine dining chef in Boston who made the leap from the kitchen to the court—founding Bosse Pickledom – A Premiere Pickleball Experience. Hear how his shift from fine dining to the world of pickleball changed his outlook on food, business, community, and life.

On today's program, the CEO of the Greater Boston Chamber of Commerce Jim Rooney talks about the race for Boston Mayor. A topic executive with Levain Bakery explains expansion their expansion plans in the Seaport. Scott Kirsner, Innovation Reporter for The Boston Globe, tells us what is still made in Massachusetts these days. As a record number of people reach retirement age, Mike Marshall of Marshall Wealth Management talks about retirement planning. And Bosse Pickleball is open at the Natick Mall. We talk to celebrity chef Chris Coombs.

On today's program, the CEO of the Greater Boston Chamber of Commerce Jim Rooney talks about the race for Boston Mayor.  A topic executive with Levain Bakery explains expansion their expansion plans in the Seaport. Scott Kirsner, Innovation Reporter, for The Boston Globe tells us what is still made in Massachusetts these days. As a record number of people reach retirement age, Mike Marshall of Marshall wealth management talks about retirement planning. And Bosse Pickleball is open at the Natick Mall. We talk to celebrity chef Chris Coombs.

On today's show Grant Welker of the Boston Business Journal examines the reality of high net worth individuals leaving Massachusetts. Chef Chris Coombs talks about Bosse Pickleball coming to the Natick Mall. An expert from WalletHub looks at unemployment in Massachusetts. Kim Carrigan introduces us to a new sponsor of the New England Business Report. And finally Aaron Pressman of The Boston Globe reports on electric vehicle charging stations and their availability in the Baystate.

Hebrews 2:1 - 4

Hebrews 1:1 - 4

Hebrews 5:11 - 6:3

John 11:1 - 46

Born and raised in the Bronx, Pastry Chef Shaun Velez graduated from the French Culinary Institute, now known as the Institute of Culinary Education, in 2008. Following his studies, he established his career in the award-winning kitchens of Chef Daniel Boulud, where he worked closely with his mentor and James Beard Award winning pastry chef Ghaya Oliveira at both Boulud Sud and Restaurant DANIEL. Before making his way back to New York, Shaun spent some time in Boston as the Executive Pastry Chef at Deuxave, chef-owner Chris Coombs's contemporary French restaurant. There, he brought new skills, flavors and concepts to the restaurant's pastry program and Boston's overall dessert scene. In 2018, Shaun returned to the Daniel Boulud family, this time as the Executive Pastry Chef at Café Boulud. Two years later, Chef Daniel tapped Shaun for the Executive Pastry Chef position at his acclaimed restaurant DANIEL. As Pastry Chef at DANIEL, Shaun continues to hone his craft by employing innovative techniques to transform classic desserts into modern creations, working on stunning constructions with the very best ingredients he can find. In this episode we discuss: How Shaun first became interested in the culinary world His experience of attending culinary school, and the opportunities it provided Shaun's first experience working at in one of Chef Daniel Boulud's restaurants His first Executive Pastry Chef position at Deuxave in Boston How he landed his dream job at Restaurant DANIEL His signature style and some of the desserts on his current menu What direction he thinks modern pastry in the U.S. will go His views on work-life balance And much more! Episode Sponsored by ASR Group Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

Psalms 1

Learn More About Innovator's Composite Repair Solutions: https://innovatorindustrial.com/composite-repair/ Get in Touch with Innovator: https://innovatorindustrial.com/want-to-talk/ Today on The Industrial Innovator's Podcast we are joined again by the General Manager of Innovator Industrial, Chris Coombs, who's here to talk about Innovator's Composite Repair solutions and the recent approval of a process by a major Canadian pressure authority, ABSA, and what this means for everyone in the oil and gas and industrial industries, along with the adoption and further expansion of engineered composite repair solutions. If you want to learn more or get in touch with Innovator about anything related to composite repair make sure you click the links above. We can't wait to help you with all your composite repair needs.

Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.​Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day. Check out episode 742 with Keith Sarasin as mentioned in today's episode. Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. 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: "Live life, eat , work, and play like there's no tomorrow." In today's episode with Chris Viaud we will discuss: Race perceptions in modern America Mentors at Johnson & Whales Culinary school advice The importance of culture and how to efficiently implement it Popups Becoming a master of time management Learning from the corporate food world Lessons learned from opening a restaurant for the first time What a trip to Europe taught Chris about food relations A chaotic, highly anticipated opening Budgeting an opening Partnerships with friends Breaking up a partnership The importance of lawyers in business creation Leaning on tech when you need it Today's sponsor: Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Personable What is your biggest weakness? Getting in my own head What's one question you ask or thing you look for during an interview? What do you like to do on your off-time? Want to relate to a future employee What's a current challenge? How are you dealing with it? Structure and scheduling for myself Share one code of conduct or behavior you teach your team. Treat others the way you would like to be treated What is one uncommon standard of service you teach your staff? Our guests are part of our family so we try to relate to them on a personal level What's one book we must read to become a better person or restaurant owner? Yes Chef: A Memoir by Marcus Samuelson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Relate to your staff Name one service you've hired. Ethos And Ables Creative for marketing What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Google Drive plugins 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? Family comes before everything Treat others with love and respect Live, love, and share your culture Contact info: Email: chris@greenleafmilford.com Social Media: @chefchrisviaud 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 Chris Viaud 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!

The post Ep. 141 – Innovator Industrial Services COO, Chris Coombs appeared first on COO Alliance.

This week on The Industrial Innovator's Podcast we have got the General Manager of Innovator, Chris Coombs. He is on to talk all about composite repair and the various ways that you should be utilizing this technology and be on your way to building a leak free work environment. Don and Chris share stories and discuss technical details throughout their fantastic conversation that we know you will learn lots from. Though, if you ever want more details or would like to get in contact with anyone on the team at Innovator you can always do so @ innovator.ca/want-to-talk We will absolutely be having Chris back on the show to discuss more topics so don't forget to subscribe so you never miss an episode, and definitely don't forget to leave us a like/rating as it does greatly help the show. Hope you enjoy!

This week on The Industrial Innovator's Podcast we have got the General Manager of Innovator, Chris Coombs. He is on to talk all about laser flatness inspection and the various ways that you should be utilizing this technology and be on your way to building a leak free work environment. Don and Chris share stories and discuss technical details throughout their fantastic conversation that we know you will learn lots from. Though, if you ever want more details or would like to get in contact with anyone on the team at Innovator you can always do so @ innovator.ca/want-to-talk We will absolutely be having Chris back on the show to discuss more topics so don't forget to subscribe so you never miss an episode, and definitely don't forget to leave us a like/rating as it does greatly help the show. Hope you enjoy!

This week on The Industrial Innovator's Podcast we have got the General Manager of Innovator, Chris Coombs. He is on to talk all about industrial line freezing and the various ways that you should (and should not) be utilizing Innovator's proven techniques to be on your way to building a leak free work environment. Don and Chris share stories and discuss technical details throughout their fantastic conversation that we know you will learn lots from. Though, if you ever want more details or would like to get in contact with anyone on the team at Innovator you can always do so by going to innovator.ca/want-to-talk We will absolutely be having Chris back on the show to discuss more topics so don't forget to subscribe so you never miss an episode, and definitely don't forget to leave us a like/rating as it does greatly help the show. Hope you enjoy!

This week on The Industrial Innovator's Podcast we have got the General Manager of Innovator, Chris Coombs. He is on to talk all about industrial leak repair and the various ways that you should (and should not) be utilizing Innovator's proven techniques to be on your way to building a leak free work environment. Don and Chris share stories and discuss technical details throughout their fantastic conversation that we know you will learn lots from. Though, if you ever want more details or would like to get in contact with anyone on the team at Innovator you can always do so by going to innovator.ca/want-to-talk We will absolutely be having Chris back on the show to discuss more topics so don't forget to subscribe so you never miss an episode, and definitely don't forget to leave us a like/rating as it does greatly help the show. Hope you enjoy!

The celebrity couple introduces their daughter Zaya to the world, Jennifer Aniston sizzles on the cover of "Interview," Joe Jonas and Sophie Turner are expecting their first child together and former secret service agent Evy Poumpouras from "Spy Games" tells how to spot untruthful people. Plus, whip up a scrumptious Valentine's Day dinner with chef Chris Coombs recipes and more!

Hebrews 4

This week we’re joined by Chris Coombs to talk all about the complex relationship between disability and mental health. Each can be surrounded by stigma and misunderstanding that can make how you identify with them difficult to figure out. Here we go! Mental is the brain-child of Bobby Temps, who lives and thrives while managing his own mental health. Each Thursday we delve into a factor or condition that influences the mind and how to better manage it. Check out the brilliant blog Chris writes - HERE (https://memyselfanddisability.wordpress.com/) Petition to 'Get Mental Health Education on the School Curriculum' - Join us at http://bit.ly/MentalPetition Join the movement on: Facebook - https://www.facebook.com/bobbytemps Instagram - instagram.com/mentalpodcast  (http://instagram.com/mentalpodcast) Twitter - http://twitter.com/mental_podcast We also have a very blue website with loads of great resources - http://mentalpodcast.co.uk Licensed music: Puppy by Netsky on Lickd / Listen here: https://lnk.to/Netsky2ID

Matthew 23:1-12

Chris Coombs preaches from Luke 9:51-62

Luke 9:51-end

Chef Chris Coombs comes back as Billy's co-host, the show gets taken on the road to Hob Nob in Naples Florida, Andy Husbands from the Smoke Shop stops by, our first ever Dance Mom from Studio Fitness and Dance Academy joins the show and Joe Spaulding updates us on all the shows coming to the Boch Center.

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.

Billy and Jenny check in with Chef Daniel Bruce from Meritage, we also hear from Jenny's swim coach, Kitty, about her annual 22 mile relay swim, Chris Coombs calls in to discuss his new downtown location of Boston Chops and they finish off the show with a delicious cocktail from Billy Regan from Yellow Door Taqueria.

How do we rebuild trust in our institutions and leaders? Executive Vice President, Communications and External Relations at Brandeis University Ira Jackson and Boston chef and restaurateur Chris Coombs (dbar, Boston Chops and Deuxave) weave a powerful narrative about social responsibility, entrepreneurship and urban renewal with host Billy Shore. Jackson, who was Chief of Staff to Mayor Kevin White in 1970’s Boston, vividly describes the urban decay that defined the city at the time and the racism and violence that erupted over the school bussing program. “A whole generation of students was lost. The notion that 44 years later, today Boston would be the kind of tolerant, inclusive, hip, young city that it is, is a story of redemption,” he says. Coombs relates his own experience of becoming chef and partner of dbar, a restaurant that was built on a commitment to diversity and inclusion. “When you talk about stories in the mid 70’s, the amount of progress we’ve been able to make as a city and a country in very short amount of time is incredible. But progress only happens if you’re committed to making it. Coombs, who owns four restaurants and employs hundreds, has intentionally built social responsibility into his organization, focusing on family homelessness and hunger. “As we grow, it makes me realize how much it’s about imparting culture and vision and letting your team share that with others,” he says. Billy Shore asks Jackson what he has learned from a career that has spanned the public, private, non-profit, and academic sectors. “Part of the moral of the story is we can’t do this on our own and government shouldn’t do it for us, so we need public/private partnerships and collaboration,” he believes. However, he is concerned that trust in our leaders and institutions has almost completely eroded. “I think you have to rebuild it locally - people have to see and touch and feel the impact they’re having because they don’t trust somebody far away,” concludes Shore. Listen to this conversation between two dynamic storytellers as they discuss urban renewal and revitalization through the lens of their personal experiences in the city of Boston. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Ira Jackson is executive vice president, communications and external relations at Brandeis University. He provides leadership for Brandeis' relations with the community, government, businesses and other institutions locally, nationally and globally and assists the president and others in advancing and communicating Brandeis' intellectual and institutional contributions. Jackson has held senior positions in government, business and academia. In government, he served as chief of staff to former Boston Mayor Kevin White and later as Massachusetts Commissioner of Revenue under Gov. Michael Dukakis. In academia, he served as senior associate dean of Harvard's Kennedy School and director of its Center for Business and Government. He also served as president of the Arizona State University Foundation, dean of the Peter Drucker School of Management at the Claremont Colleges, and dean of the John W. McCormack School of Policy and Global Studies and vice provost of the University of Massachusetts Boston. In business, for a dozen years Jackson was executive vice president of BankBoston. He has also played leadership roles in a number of civic initiatives, including CityYear, the Boston Foundation, the New England Holocaust Memorial and Facing History and Ourselves. A graduate of Harvard College, he received his MPA from Harvard's Kennedy School and graduated from the Advanced Management Program at the Harvard Business School.· Brandeis University is a medium-sized private research university with global reach dedicated to first-rate undergraduate education while making groundbreaking discoveries. Its 235-acre campus is located in the suburbs of Boston, a global hub for higher education and innovation. Its faculty are leaders in their fields, as passionate about teaching and mentorship as they are about pushing the boundaries of knowledge. Brandeis students are motivated, compassionate, curious and open to exploring new and challenging experiences. It is a community rooted in purpose, guided by its founding values, poised to lead in education and research in the 21st century.· Chris Coombs is chef and co-owner of Boston Urban Hospitality which owns dbar, Deuxave, and Boston Chops. Coombs graduated from the Culinary Institute of America in New York and worked under award-winning chefs in Massachusetts and then Virginia. He returned to Boston and in 2006 and created Boston Urban Hospitality with business partner Brian Piccini. In 2010, Coombs opened his first restaurant, Deuxave, in Boston. Coombs’ cuisine at Deuxave is strongly rooted in the nouvelle techniques of contemporary French cuisine, married with the splendor of American ingredients in a refined setting. Since then, Coombs’ success has grabbed the attention of both local and national media, including an appearance on Food Network’s “Chopped” and recognition by Food & Wine magazine as a candidate for “The People’s Best New Chef in New England.” In early 2013, Coombs and Piccini debuted his third concept, Boston Chops. The urban steak bistro has been named one of Food & Wine magazine’s “Best New Steakhouses” and won Best Steakhouse 2015 from Boston magazine’s coveted Best of Boston awards. In 2013, Coombs was named “30 Under 30” for chefs by Forbes Magazine’s and Zagat. He was also named the Massachusetts Restaurant Association’s “Restaurateur of the Year” for 2015. · Boston Urban Hospitality currently owns and operates four restaurants in Boston--Deuxave, Boston Chops (South End and Downtown) and dbar. It is made up of a team of passionate hospitality professionals who believe in seasonal, sustainable, and local food and value a work environment where passion produces excellence. From focusing on exceptional service to cooking heartfelt and exciting meals to remember, Boston Urban Hospitality scrutinizes every detail that goes into orchestrating unforgettable culinary experiences.

Chris Coombs preaching from Acts 6:8-15 - Speaking with wisdom and the Spirit

Matthew 12:1-14

Titus 1

Psalm 16

Chris Coombs teaches from Matthew Chapter 8 : 1-17

Matthew 8:1 - 17

Matthew 8:1 - 17

Romans 4

Romans 4

Romans 3:21 - 26

Romans 3:21 - 26

John 21

John 21

Romans 1:1 - 17

Romans 1:1 - 17

Psalm 23

Psalm 23

Psalm 33

Psalm 33

2 Peter 1:14 - 18

2 Peter 1:14 - 18

2 Peter 1:3 - 11

2 Peter 1:3 - 11

2 Peter Overview

2 Peter Overview

1 Peter 4:7 - 11

1 Peter 4:7 - 11

1 Peter 2:11 - 25

1 Peter 2:11 - 25

John 13:1 - 17

John 13:1 - 17

Ephesians 5:21 - end

Ephesians 5:21 - end

Ephesians 5:1 - 21

Ephesians 5:1 - 21

Ephesians 2:11 - 22

Ephesians 2:11 - 22

Ephesians 1:15 - 23

Ephesians 1:15 - 23

Ephesians 1:7 - 14

Ephesians 1:7 - 14

Collosians 1:24 - 2:5

Collosians 1:24 - 2:5

John 3:1 - 15

John 3:1 - 15

Jesus is the ultimate Passover lamb who will be sacrificed

Jesus is the ultimate Passover lamb who will be sacrificed

John 15:1 - 8

John 15:1 - 8

2 Corinthians 5:12 - 21

2 Corinthians 5:12 - 21

Genesis 37

Genesis 37

Matthew 2:13 - 23

Matthew 2:13 - 23

Acts 13:4 - 12

Acts 13:4 - 12

Psaml 8

Psaml 8

Mark 3:7 - 19

Mark 3:7 - 19

Have you ever felt like God doesn't love you?

Have you ever felt like God doesn't love you?

Psalm 2

Psalm 2

God's Authority

God's Authority