Podcasts about cooking class

Blandine Mazeran moved from France to Colorado Springs with her three young daughters in 2008. As a self-taught chef who has always appreciated the art of cooking from scratch, it has been a lifelong passion and now a career. She started only cooking for her friends and family, became a personal chef and then finally opened her own businesses. Now Blandine operates a 5-in-1 culinary center that offers everything from cooking classes to catering, with loyal VIPs who have taken more than 500 of her classes. Get inspired to whip up your next good meal on this episode of Peak Into COS.   Be sure to subscribe so you don't miss our next episode! Send any questions or inquiries to Media@VisitCOS.com.  Episode links:  @TheFrenchKitchenCO TFKCC.com VisitCOS.com/Plan

Friday's first hour.

Chef Guiseppe of the Olive Press Kitchen, formerly the Extra Virgin Cooking School of Lucca, joins us to talk about local food, wine, and how to make amazing local food. We have fun with an "Italian Style Breakfast" and so much more.

Today is the fourth day of our trip which also translates as 'let's stay friends and go separately.' Layla and I started our day a little early for our 6 hours Cooking Class in Souk Cuisine. Ira and Ina went a little far out of Marrakesh for their Pottery Lesson in Yoma Pottery & Painting Workshop. With a little hiccup, we decidedly to have a fancy dinner at one of the most respected restaurant in Marrakech. Immersing ourselves to local vibes today and felt wonderful afterwards. This is a good day!

In this episode, Matt and I return to the culinary art school to provide updates on where we're at in the cooking game since our latest podcast in 2021! We share some of our go-to meals when we're in a jam and impart newly acquired wisdom when it comes to cheffing up on the regular. What are some of your favourite meals to dishes to make? Let us know in the comments below! We hope you enjoy and stay tuned for episodes dropping every two Mondays!

Tony is new in town and decided to take a cooking class to meet people. He was paired up with Jenna and their stir fry was "meh," but they hit it off. First date was great, but now she has ghosted.

Have you ever eaten octopus while it was still moving? Two fan favorites, Moe Cason & Bob Trudnak, are back on the podcast today and their adventures do not disappoint! From hunting javelina to ordering from a menu and not knowing what you're eating, they guys tell Heath and Candace all about their travels over this past year on today's episode of the Shootin' The Que podcast!

learn how to talk about lengths of time with this video conversation

Online GF Hanukkah Cooking ClassWednesday, December 11th8-9 pm ESTCost: $25Enjoy Hanukkah — without the gluten! Join dietitian Micah Siva to make the gluten-free Hanukkah treats of your dreams.Over the course of this one-hour class from The Nosher, you'll learn how to make: • Gluten-free latkes • Easy and quick apple fritters • Gluten-free sugfaniyot You'll also learn tips and tricks to make the other components of your meals safe from gluten.Your purchase comes with recipes and a recording of the class that doesn't expire, so you can watch it again and again to perfect your creations.About the Instructor: Micah Siva is a trained chef, registered dietitian and cookbook author specializing in modern Jewish cuisine. After graduating from the Natural Gourmet Institute of Health & Culinary Arts, she pursued a career in nutrition, working for global brands and media outlets. She is the author of "Nosh: Plant Forward Recipes Celebrating Modern Jewish Cuisine" and "1, 2, 3, Nosh with Me." She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah.Register here: https://www.eventbrite.com/e/gluten-free-hanukkah-cooking-sufganiyot-latkes-and-more-tickets-1083498496169?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=wsa&aff=ebdsshwebmobile Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, Laurie is discussing her recent vacation in London and Paris, and sharing all of the incredible experiences she had "across the pond." She's also talking about the most surprising thing she learned while away.This episode is full of great recommendations for any midlife woman interested in spending time in two of the best European cities. You'll want to be sure to download it to refer to when planning your next vacation in London or Paris!Links + Mentions:School of Midlife's Free Live Training in DecemberBest Life PlannerHave Yourself a Merry Little Midlife Holiday Episodes:Enjoy Thanksgiving This Year -- Yes, Even with Family DramaWhy the Best Holidays Are C+ HolidaysBoundaries to Fight Holiday Burnout with Erica DavisBeating the Holiday Blues: When Festive Feels Like a FarceLONDON:Private Tours in London - We toured with Rob Humphreys for a Government Tour one day, and a Rock-n-Roll Tour another dayLondon Bicycle Tour Company - The Classic TourChelsea F.C.Hamilton - LondonPARIS:Dinner Cruise on the SeineFood Tours: Paris by Mouth and We Taste Paris - can't say enough great things about our guide Aurelien Laban!Cooking Class - we did the market tour + lunch cooking class

"Chef Keesha's culinary journey began at the Natural Gourmet Institute for Culinary Arts in NYC, where she mastered the art of organic, vegan, and health-supportive diets. With a BS in Information Systems Engineering and an MBA from Simmons College, Chef Keesha brings a unique blend of culinary expertise and business acumen to the Live Loud table. From gracing the NYC fine dining catering scene to dazzling on Epicurious's 50 Person Prep Challenge and making waves on Food Network's Chopped, Chef Keesha is a force to be reckoned with," as described on Live Loud Foods website: https://www.liveloudfoods.comCheryl Gilmore joined Food Farms And Chefs Radio Show, first discussing how her career blossomed from one opportunity to the next, and ultimately rooting her path as the Wrightstown Market Manager.  Per Wrightstown Farmers Market's website, "On September 29, 2006 the newly founded Bucks County Foodshed Alliance held a Harvest Festival at the Middletown Grange Fairgrounds in Wrightstown to kick off the Wrightstown Farmers Market, a new kind of farmers market that would inspire numerous others in the county." They continued by explaining their mission, which was, "To provide a thriving outlet to connect consumers and producers of local, sustainably grown food products so that it strengthens the community and local farming economy." https://www.wrightstownfarmersmarket.orgJezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

Cooking classes, popular for many years, have seen a renaissance of late, likely a result of the pandemic lockdowns making people realize a) how much they enjoy cooking, and b) how much they don't know about cooking. USA Rice's celebrated celebrity chef and consultant Hari Cameron, fresh off his appearance on “Beat Bobby Flay,” hosted a Rice Cooking Class at his demonstration kitchen in Rehoboth Beach, DE. He sat down with Michael after the class to talk about it all. That plus Michael and Lesley on gourmet hot dogs, rice wine vinegar, and nachos. @Hari_Cameron on X @HariCam on Instagram www.thechefstablede.com With special guest: Hari Cameron, Chef, The Chef's Table Hosted by: Michael Klein and Lesley Dixon

Rick & Kelly share some weekend highlights, including Kelly's cooking class, Harry's gift and their matching sunburns, plus clips from the latest Rick & Kelly Show on Patreon.com: Cooking with Kelly Prime Rib & Kelly and Harry's workout. Also in this episode, Justin Bieber makes $10,000,000 in one night in Hot Topics and a radio host gets fired for questionable reasons IN THE NEWS! For more of Rick & Kelly's truly unfiltered opinions, home videos, cooking segments and interviews, join the Rick & Kelly Show on Patreon.com! It's longer, uncensored, commercial free and a whole lotta fun! #justinbieber #billionaire #presidentbiden #mukeshambani #andrealawfulsanders #wurd #whitehouse #questions #answers #fired #theleventhalreport #plutotv #androidtv #xumo #stremium #haystack #youtube #klowdtv #selecttv #newsmax #hulu #samsungtv #roku #streaming #reporting #journalism #experience #tvshow #tvnews #newsman #newsmax #newsmax2 #solo #soloanchor #interview #cooking #correction #housewives #soullife #supplements #minerals #magnesium #reform #rekick #magnesium5x Rick & Kelly are PROUD to be the OFFICIAL LAUNCH PARTNERS with SOULLIFE MINERAL SUPPLEMENTS here in America! Get the Rick & Kelly DOUBLE discount of $20 off per bottle by buying 2 or more on AUTO ORDER at: https://soullife.com/rickandkelly Get $20 OFF your next order of GDEFY sneakers using the code SMASH20 at https://www.gdefy.com Get your Daily Smash and Rick & Kelly Show hats & sweatshirts at: https://www.rickkellyshow.com Get your autographed copy of Rick's book "CHASING CATASTROPHE", also at https://www.rickkellyshow.com

A Culinary Journey in Lecce, in the heart of Puglia, Italy. Here lies the enchanting city of Lecce in the region's very tip of Italy's boot, renowned for its stunning baroque architecture and rich culinary traditions. Silvestro Silvestori has established The Awaiting Table, a unique cooking school that goes beyond traditional culinary education and a cooking class in Puglia. Since 2003, Silvestro has been sharing his deep-rooted knowledge and passion for the cultural and sociological aspects of Italian cuisine with students from around the world. This episode shares not only the details of this unique culinary school in Lecce, but it delves into the Puglia region's rich culinary history with details you've undoubtedly never heard before! Listen to this fascinating episode for a culinary exploration of Puglia!

Guy Coleman entered the evokeAG stage and started handing around ANZAC biscuits his Mum had made. He was also holding his Grandmother's 27th edition Country Women's Association cookbook. And then he started talking about open source weed technology. He explains that open source technology means that a fundamental idea is available for everyone to iterate upon and make different versions of, just like the ANZAC biscuit recipe. This way, improvements and accessibility can be made at a much more rapid pace. Always interested in building things and science, Guy was known to keep his housemates up at night building robots. Now based in Copenhagen doing research in weed technology, Guy says that, ‘Australian agriculture will always have his heart'. Oli Le Lievre and Milly Nolan sat down with Guy at evokeAG 2024 after his Future Young Leader presentation and chatted about his dream of open-source technologies in agriculture being the way of the future and what he's seeing on the ground in Europe. Our #FutureYoungLeader stories are proudly sponsored by 2024 AgriFutures evokeAG. 

Local Spotlight

Meet Anke (Germany) and André (Brazil). Their German-Brazilian relationship journey. They discuss the excitement and challenges of blending cultures, adapting to life in Germany, and overcoming language barriers. Their love story, originating from a cooking class, unfolds into a life filled with diverse traditions and a unique family dynamic, providing a realistic look at intercultural relationships. MY GUESTS https://www.instagram.com/ankes_insta/ ABOUT US YouTube: ⁠⁠⁠https://www.youtube.com/@internationallovestory⁠⁠ ⁠ Instagram: ⁠⁠⁠https://www.instagram.com/internationallovestory/ ⁠⁠⁠ Facebook: ⁠⁠⁠https://www.facebook.com/internationallovestorypodcast ⁠⁠⁠ TikTok: ⁠⁠⁠https://www.tiktok.com/@international.love.story⁠⁠⁠ YOUR STORY: Share your story here: ⁠⁠⁠to the Google Form⁠ Email: internationallovestorypodcast@gmail.com Leave a  ⭐️⭐️⭐️⭐️⭐️  review ____________________________________________________________ 00:00 – Intro 01:02 – Who are Anke and André 13:00 – Bonding Phase 19:00 – Language and Communication 25:00 – The Wedding 32:00 – Future Plans 35:40 – Advice 42:20 – Outro --- Send in a voice message: https://podcasters.spotify.com/pod/show/internationallovestory/message Support this podcast: https://podcasters.spotify.com/pod/show/internationallovestory/support

Make Up or Break Up - Cooking Class Flirt

Chef Joey Morelli, a veteran of Chicago's restaurant industry, has launched Joey's Food Fight, a worldwide campaign to bring culinary life skills to children at orphanages around the world, helping them become self-sufficient adults who will provide for themselves and their communities. Check out https://www.joeysfoodfight.com/ Joey's Food Fight City: Highland Park Address: 191 Skokie Valley Road Website https://www.joeysfoodfight.com Phone +1 847 997 0407 Email joeysfoodfight@zorgtek.com

The 3rd hour TODAY crew takes a pizza making cooking class. Also, Sheinelle Jones laces up her sneakers for a story about a group in Philadelphia that combines running with art. Plus, a look at how one woman is making vintage clothing store shopping more inclusive for everyone. And, food entrepreneur and author Rachel Mansfield shares a delicious turkey Waldorf salad recipe. 

An Italian developer has turned his love affair with Nova Scotia into a video game called The Cooking Class. It's a first-person survival game and the player has to escape a rural home armed only with a flashlight. Edoardo Vitali, who owns Another Development Company, spoke with CBC's Erin MacInnis.

As the residents of the Hundred Acre Woods get bored of their redundant diets, Rabbit hosts a cooking class to teach them the basics of the culinary arts. Listen up to find out what the friends end up preparing for dinner.Support the show

Follow our Business English Podcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mo had a cooking class last night, which somehow turns into a discussion about instagram!

“Listen to them! Listen to them! They're right! I will spend the rest of my life searching for this God!” Dean couldn't have been more shocked to hear these exclamations coming from a Russian professor of the high school he was visiting that day. The setting: the 1990's post communist country of Russia. The country was filled with millions of people who had never heard the gospel; this would become Dean's mission field! Listen as Dean shares his unforgettable experience that would lead him to serving 5 years as a missionary in a land steeped in communism! It is a blessing to have Dean Kershner as a guest on the podcast. While many may know Dean for his gifted ability to impersonate historical heroes of faith, such as Vanya, he has also had the opportunity to invest in God's Kingdom through ministry overseas. Dean's international work began in Moscow, Russian in 1992 where he served for five years. In 2002, the Lord led Dean and his wife to begin working with Gospelink, a ministry that supports indigenous preachers financially, educationally, and practically. Dean is now a field director and has a contagious passion for the gospel and incredible stories from his experiences! Be encouraged as you listen!Want to go deeper in studying this command of Christ? Download a free study guide at www.homediscipleship.comStudy guide includes: Scriptures referenced in podcastReview of Old Testament contextGuide for Scripture meditationQuestions for application and prayerFor more information, visit us at www.homediscipleship.comFind us on Facebook and Instagram @homediscipleshiphttps://www.facebook.com/homediscipleshipnetworkhttps://www.instagram.com/homediscipleshipnetwork

Description:Today, Lee is joined by Alison Cayne, New York native, mother of five, and Founder and CEO of the revolutionary cooking school turned fresh, squeezable sauce brand, Haven's Kitchen. In this episode, we discover how Alison combined her love for cooking, teaching, and entrepreneurship to create Haven's Kitchen and what inspired her versatile range of sauces for home cooks. She sheds light on the product incubation process and the lack of fundraising opportunities for underrepresented founders. Tune in as Alison shares her inspiring story of becoming a leader, and the philosophies she stands by as she guides her team (and her brand) to new heights.Exclusive Deals from Our Sponsors:•    AWESOME CX by Transcom provides high touch, personalized customer experience services to consumer brands of any size! Email Lee at lee@stairwaytoceo.com to learn more about their award-winning services and Awesome Coffee Chats.In This Episode You'll Hear About:• [03:02] Alison's background: growing up in NYC, working in urban development, having five kids, and getting a master's in food sciences.• [14:33] How Alison combined her love for cooking, teaching, and entrepreneurship to create Haven's Kitchen!• [17:49] What inspired Haven's fresh, squeezable sauces for home cooks (and what inspired Alison to pursue the business).• [21:27] The versatility, accessibility, and sustainability of the sauces.• [28:13] The product incubation and launch process (with help from Chobani and Whole Foods).• [36:24] Alison's greatest challenges (COVID aside!) and the importance of redefining growth expectations for a new category.• [39:46] Fundraising challenges, particularly for underrepresented founders, and the importance of building a support network.• [49:56] Alison candidly shares her strengths and weaknesses as a leader and her vision for the company.• [58:31] What's next for Haven's Kitchen! Spoiler alert: a new product line.• [59:14] Advice for aspiring entrepreneurs to solve a clear problem and ensure sustainable margins.To Find Out More:Alison Cayne on LinkedInHaven's KitchenHaven's Kitchen on InstagramChobani IncubatorWhole FoodsBlue ApronLee Greene on LinkedInStairway to CEOStairway to CEO on InstagramQuotes:“When my youngest son started nursery school, I went back to get a master's in food systems and food studies.” [0:13:48]“There's just so much correlation with cooking and personal, community, and environmental health.” [0:16:57]“We had an all-day cafe and an event space and we were profitable within a year, which was cool.”  [0:17:32]“Why are we teaching our students how to make things like, romesco sauce, Thai peanut sauce, chimichurri, and salsa verde, but these things don't exist where they're shopping in the grocery store?” [0:19:46]“I got into the business because I wanted to help people feel great about cooking.” [0:20:14]“You learn as you go, but can save you thousands of dollars and hours and really prevent failure if you get those lessons early.” [0:33:32]“The companies that you're seeing that are raising gazillions of dollars and they look like they're doing it relatively easily — are not doing it relatively easily. Secondly, they are likely already in a group of people where they have access to capital and it is really unfair.” [0:39:55]“Minority-owned brands [and] female-founded brands — are chronically underfunded.” [0:40:10]“It is very important to have a network of people early on who can write checks. Banks don't do it. You will not find a VC to do it. You need to have angels.” [0:40:33]“We have an ecosystem where money begets money.” [0:46:17]“Your strengths and your weaknesses are basically two different sides of the same exact tree.” [0:56:07]

Make Up or Break Up - Cooking Class FlirtLeave a rating and review wherever you listen, it helps us out a lot! Also follow us on social @joeyandlaurenshow

It's World Chocolate Day so we find out about chocolate making masterclasses.We meet a man who ventured into the competitive meal plan market in Dubai If you want to brush up on your cooking skills this summer, we got cooking class updates for you with Folly We welcome the Executive Chef behind fine dining restaurant Aamara. And food writer extraordinaire Courtney Brandt joins us for the latest food news.See omnystudio.com/listener for privacy information.

Fliminald tries to teach a companion some basic etiquette. Thistlyn follows her nose. And Arkin shows off his skills in the kitchen.    Are you enjoying the show? Please help us grow and tell someone about it! All episodes are available at http://www.intelligencecheck.com/   Join us on Discord https://discord.gg/EWv8hFn ! We're on Twitter https://twitter.com/IntelCheckDnD and Reddit www.reddit.com/r/IntelligenceCheck/. Email us at intelligencecheckpodcast@gmail.com   Follow cast members on twitter! Kyle is @overturfKyle1, Lauren is @HottingerLauren, Kevin is @Palards, Mike is @CriticalButler, and Ben runs the show account.   Help support the show on Patreon and get access to exclusive bonus content like behind the scenes discussions and our Season 1 Album! More details at https://www.patreon.com/IntelligenceCheck . And thank you to our patrons listed here http://www.intelligencecheck.com/p/supporter-shout-outs/! Merchandise is available at tee.pub/lic/18PfY6FQeuc    Theme song by Jet 'n' Joby   Logo designed by Ed Rempfer    

Dave thinks he might have solved one of Friends' most discussed mysteries - what a moment huh? Also Rachel spends this ep being VERY judgmental, Joey gets an A and Chandler desperately tries not to say poo. Unsuccessfully. ————————————Do you sometimes wish we'd go on a bit longer each week? (Surely not after this week's episode…)If you do, though, your luck is in because if you subscribe to our Patreon not only do you get every regular ep of FWF a day early and ad-free, but you ALSO get our bonus extra intro before the theme tune kicks in. Plus, every Monday night we rifle through our inboxes and react to your correspondence.Patreon.com/friendspod is where you will find it, should you wish.————————————And as always, if you're able to rate and review the podcast over on the Apple podcast app or any other app of your choice, that'd be super helpful in helping us spread the word! As long as it's a positive review, of course. If you're going to leave a negative one, it's really not worth any of our time, let's just agree to disagree and all move on with our lives, yeah?Socials links should you want to say hi or request an episode for a future season…Insta: @fwfpodFacebook.com/fwfpod Twitter: @friendswf@davecribb and @Pete_allison are our individual ones too Hosted on Acast. See acast.com/privacy for more information.

We began this week's episode with Chef Kiki Aranita, who's delicious creations for Poi Dog put her on the culinary map.  She has since had to close the beloved Poi Dog restaurant, however the name (and sauces) live on!  You've most likely heard of her, considering Chef Aranita has appeared on numerous magazines, television shows, and syndicated news outlets--and currently, on the shelves of businesses throughout the Philadelphia region.  Join us as we speak with Kiki about her heritage, how she grew her business, and transitioned into creating a line of sauces that we're clamoring for!We then spoke with Farmer Lee Jones, who has literally wrote the book on regenerative farming methods! Not only has Jones written a book on how to grow  nutrient-rich vegetables, his more than 300-acres of farmland has been nurtured to provide ingredients sought-after by the likes of Rachel Ray, Wolfgang Puck, and many more!  His merits do not end there, he and his farm family have garnered James Beard Foundation Awards, a collaboration of Former First Lady Michelle Obama, and now...his delectable vegetables, edible flowers, and other products are available for purchase to ship across the USA.  If you want to learn more about Lee Jones and his farm, there's plenty more to listen to on Food, Farms, & Chefs! During our last segment, we have an update on what's been happening from Philadelphia's Best of winner, Old City Kitchen's owner Laura Eaton.  As a friend of the show, and very talented individual, Laura offers unique and fun experiences curated to what you are looking for!  If you're looking for a fun way to enjoy date night, hosting a team-building event, or perhaps throwing an intimate party to celebrate any occassion--tune in to hear from Old City Kitchen's Laura Eaton!

Are perimeonpause symptoms on your mind? Well you're not the only one. This week I chat with Fiona Staunton a Ballymaloe trained Chef, founder of Fiona's Food For Life and fellow lover of simplicity AND tahini. Fiona shares her a fascinating journey of how her unusual situation has means HRT is not an option. So instead she is using whole foods to navigate her perimenopause symptoms. – – – – – – – RESOURCES Fiona's Lentil Salad Recipe Fiona's Flax Seed Bread Recipe Fiona's Chocolate Seed Bars Fiona's 6-week Cooking Class for Perimenopause and Beyond. FREE Recipe App: Stonesoup 6-Ingredient Dinners Health Coaching: The Naturally Healthy Club Joyful Eating Produced by John Duncan.

Candace's “Aha” moment in the restaurant led to my present business, The Girl Can Cook! Cooking Studio & Kitchen. She taught psychology at the graduate and then high school levels and has always been a teacher. She tried teaching a cooking class at a Viking appliance gallery next door to the restaurant, and that was all it took—blending her love of food, teaching, and performing into one business!  From a local demand and much hard work, The Girl Can Cook! concept and location were developed.Episode Links:Facebook: https://www.facebook.com/girlcancook/Twitter: https://twitter.com/thegirlcancookWeb: https://www.thegirlcancookschool.com/Web: https://www.thegirlcancook.com/Joey Pinz Conversations Podcast Information: • Website: https://www.joeypinz.com • Link Tree: https://linktr.ee/joeypinz • Music by Tom Izzo: @wahlsinger  https://tomizzomusic.com  Support our podcast:  • Subscribe: https://joeypinzconversations.com/subscribe/ • How much is this podcast worth to you? Consider $5, $10 or $20/mo with Patreon: https://www.patreon.com/joeypinz  • How about a one-time payment?  • What is the episode worth to you? $25/$50/$100/$500 /$1,000/$5,000 with PayPal (one-time): https://www.paypal.com/paypalme/JoePannone Please subscribe/follow to Joey Pinz Discipline Conversations Podcast: • Spotify, Apple, Google, or others.  Please consider rating with 5 stars if you like it. • Apple: https://podcasts.apple.com/us/podcast/joey-pinz-discipline-conversations/id1583997438 • Spotify: https://open.spotify.com/show/69SFwY3XSwcw9qNvElAn10 • Google: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS8xODI4OTA2LnJzcw • YouTube: https://www.youtube.com/c/JoeyPinzDisciplineConversations?sub_confirmation=1Please follow on social media: @TheJoeyPinz • Instagram: @TheJoeyPinz https://www.instagram.com/TheJoeyPinz  • Twitter: @TheJoeyPinz  https://twitter.com/TheJoeyPinz • Facebook: @TheJoeyPinz https://www.facebook.com/TheJoeyPinz • TikTok:  @TheJoeyPinz  https://www.tiktok.com/@thejoeypinz • Minds:  @TheJoeyPinz  https://www.minds.com/thejoeypinz • YouTube:  @TheJoeyPinz  https://www.youtube.com/@thejoeypinzFinally,  join our newsletter: https://joeypinzconversations.com/#newsletterSupport the show

I decided to do a typical and immersive local cooking class in San Cristobal, Chiapas, and learning to make tamales in Mexico was a whole experience!In today's podcast, I'm going to talk about learning to make Tamales in San Cristóbal de las Casas, Chiapas, Mexico.About Marina 'Travel Experta'I am an Experience Collector, World Traveler, Expat Mama and WifeI have been an expat for over 20 years, raising 2 trilingual sonsMy family and I have traveled to over 40 countries and counting …I'm here to inspire you to travel, move internationally, have fun with your family and so much more!Did you enjoy the podcast?Leave a review on Apple Podcast! They are one of THE most important factors for podcasts, and it's super easy to do: Click on “View in iTunes” on the left-hand side under the picture. Leave an honest review.Thanks, you're super!

In this episode, we speak with Nicole Wilson, award winning tea writer and educator. Nicole has extensive knowledge of different types of teas, their health benefits, and the art of brewing tea. We delve into various topics, including the different types of teas, how to brew tea, and tips for growing tea plants in your garden. Nicole shares her passion for tea, including how she became a tea expert and the different types of teas she has encountered throughout her career. She also provides tips on how to brew tea properly, including water temperature, steeping times, and other considerations. Nicole also shares her favorite recipe for Matcha Whipped Cream (YUM!!) We also discuss the importance of sustainability in the tea industry and how consumers can ensure that the tea they are consuming is ethically sourced. Nicole also shares her tips for growing tea plants in your garden, including the different types of teas that can be grown and how to successfully harvest tea leaves at home. Nicole's passion for tea is evident throughout the episode, and she offers valuable insights into the world of tea. You will come away with a deeper appreciation for this ancient beverage and how to incorporate it into your daily life. Resources: Homemade Matcha Whipped Cream by Nicole Wilson:  Homemade Matcha Whipped Cream - Tea for Me Please Nicole's website, Tea for Me Please:  Home - Tea for Me Please Follow Nicole on TikTok Follow Nicole of Instagram ______________________ Want to elevate your cooking or need new and delicious recipe ideas? Join my monthly cooking classes! More info: Cooking Class (cookprayslay.com) Get 10% OFF with CODE: womensmonth10 Join our NEW Facebook Group: https://www.facebook.com/groups/cookthegardengroup/ Connect on Instagram: www.instagram.com/cookthegarden Visit the Food Blog: www.cookprayslay.com

Producer Trey is taking a cooking class, and Ana picked up a trait from her new favorite show.

Today's guest has experienced too many tragedies in life.  I will include a trigger warning as her story involves the death of her son.  Through this devastation, she discovered spiritual connections, new perceptions and how to come back to herself.  Sadly, there was another hardship in her life.  Again, she transformed herself. If you'd like to support the podcastClick here to make a one time contributionThis supports education, overhead, growth and more so I can keep bringing you (my awesome audience) great podcast episodes.  Jayne said, "I like who I am much better now."  Jayne's life perspective shift was through deep healing work with multiple therapists, energy healers, support and friends.  In general, Jayne is awesome and an inspiration!  She is now sharing this change process with others through a Women's Retreat to be held in Cortona, Italy May 14-20, 2023.Sacra Blu Retreat information: Location: Cortona, Italy in a VillaDates:  May 14-20, 2023Focus: Spiritual Transformation and Fun!Activities will Include: Soul Collage, Meditation, Conscious Movement, Women's Leadership Coach, Monastery Walk, Sound Bowl Healing, Cooking Class with an Italian chef, Wine Tasting and more!Connect with Jayne Dearborn and Register for the Sacra Blu Retreat:Website:  https://sacrablu.com/instagram:  @sacrablu or https://www.instagram.com/sacrablu/Contact Me or Consume My Stuff Here:Crush Your Codependence Masterclass--Get it HereThis is a 10 video series where I interview guest experts on aspects of codependency formation and how to heal it. Everything from somatic work, relationships, codependency experts and breath work!  Just $47.Join my email list--just click here!I share insights here not anywhere else, as well as coupon codes, early access and bonus' for early sign up! If you want all the cool things, this is the place to be!  Email comes out every Monday morning.Conversations with Your Soul--Sign Up Here$50 gets you messages your Soul wants you to know, conveyed through me! You will receive by snail mail my actual hand written notes I took. I will also email you an audio recording where I describe in more detail what happened. Just to be transparent & clear, we're not together when this happens.Sign up for my  Transforming Your Codependency Text messages! I can be in your texts messages every M, W & F. I'll be giving advice, loving reminders & information to help you love yourself & heal codependency NOW. Sign up by texting the word PEACE to 877-338-0875 or visit this web site:  https://slkt.io/xlBeWebsite:  Soulamplified.orgInstagram:  @SoulAmplifiede-mail:  Vanessa@soulamplified.org

A palaeontologist who works out? Wow, you're like Indiana Jones... is all you need to say to successfully hit on Ross AND piss off Rachel, who is being unreasonable but that's ok because Ross is being selfless for once. Monica is being very much herself by acing a cooking for beginners class when she meant to prove a snooty food critic wrong. And Chandler is also being very much himself but, thanks to Phoebe, not TOO himself.

At 90, Elizabeth Chong recalls the familiar abundance of the Queen Victoria Market of the 1930s, how her father popularised the dim sim in Australia and the 37,000 people she has taught to cook (R)

At 90, Elizabeth Chong recalls the familiar abundance of the Queen Victoria Market of the 1930s, how her father popularised the dim sim in Australia and the 37,000 people she has taught to cook (R)

This week's Food, Farms, & Chefs show has ALL the spirits! We're bringing you a lot of holiday cheer from stateside to across the globe! As we begin, we spoke with our favorite libations expert, Frank Pagliaro. Not only did he offer recommendations of the best wines and spirits that are trending this season, he also delivered on a holiday treat! If you stop into Frank's Wines in Wilmington, DE you'll have the chance to win big! If you're wondering the "how's and what's" just stay tuned in on this week's episode to find out! Then we take another trip around the globe to celebrate the holiday season with both co-hosts Gene Blum and Amaris Pollock as they take turns describing some of the fun and interesting traditions and places where cheer across the United States as well as some traditions across the globe! We're talking about food traditions, fun places that you can visit for amazing holiday experiences, and events and locations that you might not know about. We rounded out our show with two amazing individuals who shared their culinary endeavors as well as offered samples from the dishes they created during the Taste of Philadelphia event. We first heard from Passanantes Home Food Services' Krystan Hale as she joined us to describe her delectable Pork Carnitas. The Carnitas, which our co-host Amaris Pollock loved to savor, were definitely something to brag about! And Krystan wasn't shy when it came to describing what made their food taste as amazing as it did: they use small-batch organic ingredients as well as proteins that come from non-antibiotic, hormone-free, free-range farms. We then heard from one of the Queens of this years Taste of Philadelphia, Keisha Prosser. Keisha began her career as a Pastry Chef, however in 2004 she noticed a decline of families who cooked at home. Seeing the problem and a perfect solution, Keisha decided the best way to remedy the situation was by teaching individuals how to cook and now offers classes through her business, Mobile Cooking Teacher. She joined us to describe how she began, what types of classes she offers, and how you can join her to learn how to make delicious meals at home!

Samantha Hardcastle is the founder of The Storied Experience, and yesterday she shared how we can uplevel the hospitality experiences we provide by infusing them with culture. Today, she shares a story of what this looked like for her recently in a cooking class she took while traveling.

On the last episode of the season, and as we head into the holiday season, Ginain shares her family's cultural recipe for Homemade Ginger Beer. Ginger Beer is shared to celebrate the holidays or special occassions. Ingredients: Fresh ginger (2 lbs) Water  Allspice Cloves Citric Acid (2 tsp) Pineapple Essence/Extract (2 tsp) Almond Essences/Extract (1 tsp) Pear Essences/Extract (1 tsp)  

No guest this week just two gals gabbing!!! The girls hit a cooking class, drink some wine, kill some clams, then enter your ears. They also fix the global political landscape while they're at it, so you're welcome. Link to Zach's Cooking Class: https://www.yourkitchencooking.com/

It's spooky season and Ginain is sharing a fun way to level up your charcuterie board skills to make a festive, yet spooky board, while using as many ingredients from the garden as possible. She also shares an opportunity for you to learn more about creating the ultimate charcuterie board, just in time for the holidays! Sign up for the VIRTUAL Charcuterie Board Class Friday, Oct. 21 6:30pm EST.- Cooking Class (cookprayslay.com) For 20% off use Promo Code: PODCAST20

Links and resources:Click here for the free How to Eat Less Water CONDIMENT STORAGE TABLE. It is a printable list of popular condiments that belong in the pantry and those in the refrigerator that can be hung in your kitchen for easy reference.Download FREE the TEN TIPS to EAT LESS WATER SUMMER PARTY PLANNING GUIDE for all the tips, steps, and info on how to celebrate like a kitchen activist with your friends and family.Find gifts designed to serve well-being at the Eat Less Water Shop.Get a copy of the EAT LESS WATER bookMake sure you hit SUBSCRIBE so you don't miss out on future episodes released every Monday and (water) Wednesday.

After twenty years working as a professional celebrity chef and hosting multiple culinary shows across major networks, Marcela Valladolid hard pivoted to build her own production path brick by brick. By working with her sister Carina and a small, tight knit team, The Marcela and Carina Show was born, sharing the vibrant cuisine and culture of Mexico. Through this new online community - her familia - Casa Marcela was created, allowing Marcela more financial, personal and professional success than ever before. She shares the highs and lows of this process and some personal and professional lessons that she learned along the way. Our Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast.  

Paella is a typical Spanish dish that is popular in Valencia. It is made up of rice, vegetables, meat and seafood. It is one of the most famous dishes in Spain because it has been a part of Spanish culture for centuries.Valencia's paella cooking class will teach you how to make the perfect paella. You will learn about the different ingredients and how to cook them properly and in this podcast I'm going to tell you my whole from farm to table experience in a paella cooking class in Valencia, Spain! Key PointsWhat is the experience like?Ingredients: Rabbit and Snails Paella?Farm to table experienceDISCOVER  365 Days of Adventure from YOUR Backyard to the Global Playground - Get your FREE LIST HERE and Make Everyday An Adventure About Marina 'Travel Experta'I am an Experience Collector, World Traveler,  Expat Mama and WifeI have been an expat for over 20 years raising 2 trilingual sonsMy family and I have traveled to over 40 countries and counting …I'm here to inspire you to travel, move internationally, have fun with your family and so much more!Did you enjoy the podcast?Leave a review on Apple Podcast! They are one of THE most important factors for podcasts, and it's super easy to do: Click on “View in iTunes” on the left-hand side under the picture. Leave an honest review.Thanks, you're super! 

At 91, Elizabeth Chong recalls the familiar abundance of the Queen Victoria Market of the 1930s, how her father popularised the dim sim in Australia and the 37,000 people she has taught to cook

Q and A Time! Jenna answers some of your relationship questions, showcasing some things that have worked in her and Fran's relationship. Also, what's this about Fran wanting to host a couples cooking class?