Podcasts about cochon555

In this podcast, Dave the Butcher picks up where he left off in Part 1. He started traveling to Europe every year, and eventually moved to Berlin. While living there, he traveled to Spain and then over to Morocco. Dave came back to San Francisco and worked at Falletti Foods for a short time, then got a job as manager at Marina Meats in 2007, where he works to this day. As butchery exploded, Dave started doing demo events at La Trappe in North Beach. Around that time, he got married again. Dave talks about running his butchery during shelter-in-place and he ends with his love letter to San Francisco. We recorded this podcast on Zoom during quarantine in San Francisco in May 2020. Photography by Michelle Kilfeather

Elan Wenzel is Sushi Chef and Owner of Element Knife Company in Denver, CO. We get the opportunity to discuss his grandparents profound affect on his life. He is grateful for a moment when he realized it was time to take culinary school seriously and start to thrive in this industry. Chef Wenzel worked for 13 years at the iconic Sushi Sasa in Denver, CO, which is practically multiple lifetimes in restaurant years. He reflects on many great people he has had the chance to work along-side. Ultimately it was a love Japanese cutlery and a Japanese traveling salesman that change the trajectory of Elan's path. We also get to chat with TJ Hobbs, former chef and now working in a support role for restaurants. Find out why Elan holds him and his work in such high regard. Website - ElementKnife.com Facebook - /ElementKnifeCompany /ElanWenzel Instagram - @ElementKnifeCompany @ChefElanWenzel Twitter - @ElementKnifeCo TikTok - @Element.Knife.Company Where were you born / raised? Born in Boulder, raised in Louisville, Colorado First job in the industry? Dishwasher, Busser - Bart's Restaurant, in Louisville from age 15-17 years old Proudest moment of your career? Turning my grades and attitude around in culinary school and graduating Apprentice of the Year. Training sushi in Japan in 2004. Taking my love affair of knives and creating a business. Winning recognition for having cooked at the James Beard House with the Colorado five in 2017 and again as the alum chef in 2018. Finding myself in a position to give back through education and support. Two things most people don't know about you? I played the flute through Freshman year of high school. Peanut Butter & Jelly would be my deserted island food Food and/or drinks staples in your house? In no particular order....La Croix, raw tortillas, cheese of all varieties, hummus, butter, shio-koji, crackers/chips, eggs, short grain rice Words to live by? Actions speak louder than words After medaling in American Culinary Federation cooking competitions, Chef Wenzel graduated from Colorado Mountain Culinary Institute as Apprentice of the Year. Subsequently, he studied in Japan, and was exposed to a broad array of cutlery, tools, sharpening stones, and techniques. Now, after more than two decades in the industry, he has developed a much deeper appreciation for Japanese cutlery. Chef Wenzel continued working as a sushi chef in Colorado, most notably Denver’s best Sushi Restaurant, Sushi Sasa. After having won recognition for cooking at the James Beard House in NYC with The Colorado FIVE, he continues to stay active with his local community of chefs and nationally with events like Cochon555. He feels that education, support and empowerment are the answer to giving back.

Brett Friedman, is the co-founder & Managing Partner of Agency 21 Consulting (a21), a Miami and New York based Experiential Marketing firm that specializes in Event Management, Production, Corporate Sponsorship, Strategic Marketing and Brand Consulting. a21’s primary focus is to assist clients, partners, companies and non-profit organizations create and manage dynamic special events, while achieving maximum return on investment for corporate sponsors. Founded in 2006, a21 has developed into the preeminent culinary event management agency in North America, producing 100’s of events in 27 markets. Some of the agencies more marquee clients include: Food Network South Beach Wine and Food Festival, Food Network NYC Wine and Food Festival, Cochon555, Americas Test Kitchen, Shake Shack, Gurneys, Dan’s Taste of Summer, Nirvana at Sanctuary and the Palm Beach Food and Wine. With 24 diverse employees located throughout five (5) cities, a21 continues to grow through a client first approach, with a keen methodology towards maximizing profitability. Prior to establishing a21, Brett was the Vice President of Development for Alonzo Mourning Charities (AMC), a non-profit organization founded by retired Miami Heat All-Star Center, Alonzo Mourning. During Brett’s tenure at AMC and prior to his departure after 4 years, AMC’s flagship event, Zo’s Summer Groove, was widely considered one of the preeminent celebrity charity events in the country. Brett has also worked with Knight Ridder (KNR), formally the 2nd largest Media Publishing Company in the world and parent company of the Miami Herald, in their Shared Services Division. Brett was the youngest employee in the division, by 13 years and was responsible for managing three (3) sub-divisions: Telecommunications, Office Administration and Circulation with the main task of negotiating multi-million dollar national contracts for all of the 32 KNR subsidiaries. Brett was also the Knight Ridder representative for the Media Consortium, a media buying consortium between Dow Jones, Knight Ridder, The New York Times and Conde Nast.Brett graduated from the University of Florida in 1998 with a Degree in Business Administration and later went to Nova Southeastern to obtain his Masters Degree in Finance, graduating with honors. While obtaining his Bachelor’s Degree at University of Florida, Brett co-created an online Internet coupon company, CampusQpons.com, with his college roommate at the age of 21. CampusQpons.com later became FunU.com, which was an online college website that was localized to each University throughout the Southeast. The site focused on providing college students pertinent information about their schools and lives by acting as a search engine and provided online coupons and information about the popular bar/dining scene. The site successfully raised three (3) rounds of financing, with several million dollars from various Venture Capital firms, twelve (12) full-time employees and fifty (50) local college representatives at the Company’s height. Brett is fortunate to call himself a third generation Miamian who is married to Genevieve Lake-Friedman and the proud father of his ten year old son, Jake Friedman.

Today's episode features Brady Lowe, founder of Taste Network and Cochon 555. Taste Network began in 2002, Cochon555 in 2008 and Brady created anchor celebrations at The Food & Wine Classic in Aspen, Toronto Food & Wine Festival and The Cosmopolitan of Las Vegas. The portfolio includes the ground-up creation and cultivation of the festivals: Rioja Wine & Tapas Festival, PeachFest and Mags For Ag; in addition to hosting Kosta Browne’s 20th Anniversary Party that raised over $100,000 for local charities. The mission is simple: Further the conversation of heritage breeds and support family farms on dinner tables worldwide, all to campaign for those championing agricultures with purpose and passion while educating influencers, chefs and buyers on how to sustain small business owners stewarding responsible growing practice.Brady Lowe is a respected authority of fine wine, artisan foods, premier foods, heritage breed pigs and experiential events. He has produced exceptional food events since 2003. It was then, while working in Atlanta at the dawn of the good food movement, that Lowe was amongst the first to unite boutique wines and hard-to-find cheeses for affluent audiences. One taste pairing in particular sparked an ‘out of body experience’ in a customer that Lowe would never forget. At that moment, he devoted himself to transcending the boundaries of the food world, to creating unique combinations, not just with ingredients but among people. Now a food educator and taste influencer, Lowe is passionate about reaching individuals with a social conscience to support a responsible community of local chefs, butchers, winemakers and farmers that we all depend on.Lowe grew up in Iowa reading the “Choose Your Own Adventure” series and his mother’s collection of cookbooks; books that would influence the narrative of his culinary future. At University of Iowa, he studied communications and marketing. Upon graduating, he moved to Atlanta and stepped into the world of fine dining. While selling cigars at the height of the burgeoning cigar culture, he discovered there was a unique vernacular to cigars, a flavor vocabulary that he enjoyed learning and sharing. The ideas translated naturally to other disciplines he wanted to study, those of wine, cheese, chocolate and cuisine.After getting his 90 points of service in hospitality fine-tuned at Atlanta’s premier restaurant group in 2002, his appetite for the larger food movement blossomed and Lowe started hosting larger tasting events for private clients and notable members of the Atlanta food community under Taste Network. Three years later in 2008, he launched Cochon555, a 16-city culinary tour showcasing five chefs, five pigs and five winemakers in a friendly competition to promote heritage breed pig diversity and whole animal utilization. In 2010, Cochon555 teamed up with Food + Wine Magazine as an Official Event of the Food + Wine Classic in Aspen, Grand Cochon became one of the most talked about events of the weekend. What started as 250 million impressions in the media annually has grown to over 1 billion impression in the top media channels worldwide. Now ‘heritage pig is big,’ and Cochon555 is the most talked about culinary competition in North America featuring 100% heritage breed pigs. In 2011, the tour continued to expand with the addition of Heritage Fire, a tribute event to fire cooking and butchery, and later that year was summoned to host the opening festivities for The Cosmopolitan of Las Vegas with the debut of All-Star Cochon, the first ever non-competition event featuring fan favorites and best bites. In 2012, Cochon555 expanded again to release Heritage BBQ, an event dedicated to expose commodity BBQ restaurants and celebrate chefs cooking on community based-platforms that support local family farms. Cochon Island was developed to bring awareness to water-locked food ecosystems like Hawaii and Puerto Rico.

The Stephs share their favorites in Top Two, Guest Mateo Mackbee talks Cochon555 tour, Guest Roxanne talks MN Pinners Conference, and more foodie events!

Kip & Sam are back from vacations & back to work!! They break down the long hiatus, including Sam's big trip to Telluride and Kip killing the food & lavish folk scene, even though he was definitely out of place... They have another rendition of #AskTheNative with another listener submitting questions!! In addition to that, the gang has BIG NEWS dropped this week, as well as heavy teasers for the weeks to come. Tune in, and don't forget to subscribe on iTunes, rate & review!! #NoVacancyCO #StonedAppetit #Cochon555 #DA2030

Last week was a busy one as co-hosts Emma Waverman and Phil Wilson attended two major culinary events (Toronto's Terroir Symposium and Cochon555 in Banff, respectively). Waverman dives into what makes Terroir unique, and Wilson talks about the surprising result of Cochon's first Canadian heritage pork competition. At the James Beard Media Awards in New York City last Friday night, Canadian filmmaker Kevin Kossowan was up for a prestigious award. His fellow nominee, Bon Appetit magazine's editor Adam Rapoport chats with Dan Clapson during the ceremony about what the Beards can mean for a first-time nominee like Kossowan.After the summaries of the glitzy events, Emma and Phil give us a full and candid rundown of Top Chef Canada episode four: Restaurant Wars. A few unexpected twists and turns in this episode leave us asking, "Why?" a few times too.

Last week was a busy one as co-hosts Emma Waverman and Phil Wilson attended two major culinary events (Toronto's Terroir Symposium and Cochon555 in Banff, respectively). Waverman dives into what makes Terroir unique, and Wilson talks about the surprising result of Cochon's first Canadian heritage pork competition. At the James Beard Media Awards in New York City last Friday night, Canadian filmmaker Kevin Kossowan was up for a prestigious award. His fellow nominee, Bon Appetit magazine's editor Adam Rapoport chats with Dan Clapson during the ceremony about what the Beards can mean for a first-time nominee like Kossowan.After the summaries of the glitzy events, Emma and Phil give us a full and candid rundown of Top Chef Canada episode four: Restaurant Wars. A few unexpected twists and turns in this episode leave us asking, "Why?" a few times too.

This week on A Taste of the Past, Linda is joined by trained sushi chef, restaurant consultant, cooking instructor, and cookbook author Hiroko Shimbo. Linda and Hiroko discuss the tradition of “good luck round food” for the new year along with the ceremonious pounding of the mochi. Tune in and learn more about Japanese cuisine and its role in Western culture. Also find out whether or not lobster should be eaten on New Years Eve. This episode was sponsored by Cochon555 – learn more at www.cochon555.com

Heather & Erin are back in action on the first Farm Report of 2011! Tune in as the show goes back to its roots: the farm. Phil Smeltz of Down to Earth Organics joins the show to explain how he found a way to make a living off of 1/2 acre of land! Tune in and learn more about making farming a profession, why tractors are so important and what it takes to become an agricultural do-it-yourselfer. This episode was sponsored by our friends at Cochon555 – visit www.cochon555.com for more information and event listings!