Podcasts about cooking classes

Chef Clara Park: Eat Cetera & The Cinema Chefs PodcastClara discussed her various projects, including her partnership with Drexel University where she offers recreational cooking classes on weekends, and her podcast " The Cinema Chefs" which is recording its final episode of season one. They cover food scenes from movies, with topics ranging from specific foods to special occasion dining. With her passion for culinary education, Clara believes in highlighting how foods can improve people's health, save them money, and help build a fuller sense of community. She also discussed the importance of teaching basic cooking skills to empower people and change their lives, noting that many lack foundational culinary knowledge.Ayesha Dolasa & Noble MushroomsAmaris welcomed Ayesha Dolasa who owns Noble Mushrooms along with her husband, Jacob. With a background in Environmental Engineering and her husband's entrepreneurial spirit, Ayesha explained the science behind mushroom cultivation, emphasizing the importance of sterile conditions for growing safe and healthy mushrooms. Ayesha also shared information about different types of mushrooms, including the cultivation, health benefits, and culinary uses behind some of their products, like Lion's Mane and Cordyceps mushrooms. She mentioned Noble Mushrooms' grow kits and classes, as well as their online presence and market locations.Chef David Feola: Culinary Journey & Corio Amaris interviewed David Feola, whose culinary career began in New York City after initially pursuing film school. David shared his journey from working in prestigious kitchens like Veritas, Gramercy Tavern, and Jean-Georges to helping to open Vernick and working in Ember & Ash in Philly. He highlighted the challenges of breaking into the competitive New York City restaurant scene and the pivotal role of personal connections in his career advancement.Chef David explained the concept and atmosphere of his new restaurant, Corio.  He emphasized that he and his partners wanted Corio to be an approachable, casual dining experience while maintaining high culinary standards. He described the menu as innovative, featuring their innovative takes on dishes; like creating clams in white wine sauce as a pizza and a mushroom-based chopped cheese sandwich called Mushroom Duxelle. Corio is currently serving lunch and dinner, and currently offers cocktails through neighboring business Two Locals Brewing; full catering services and their wine and cocktails program are still in development. Related Links:https://claraparkcooks.comhttps://www.eatceteraphilly.comhttps://www.instagram.com/thecinemachefs/https://www.noblemushrooms.comhttps://www.njmyco.orghttps://nofanj.orghttps://www.coriophilly.comhttps://www.cooknsolo.comhttps://www.hearthsidebyob.comhttps://www.bondfiremediaco.comhttps://www.twolocalsbrewing.com

Amanda Linne, the Culinary Education Coordinator, talks about the affordable and approachable cooking classes happening this summer at Family Wellness. Jun 3 - Sourdough 1015:30 pm - 7:30 pmJun 10 - Summer Salads5:30 pm - 7:30 pmJul 8 - Vegetable Sides5:30 pm - 7:30 pmAug 19 - Pasta Making5:30 pm - 7:30 pmSee omnystudio.com/listener for privacy information.

Exploring Culinary Adventures and Food Styling with Chef Nicky Morse In this exciting episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Chef Nicky Morse, a seasoned traveler and culinary expert currently in Thailand. They discuss the nuances of food styling for commercial shoots and share tips for making food look more delectable at home. Chef Nicky elaborates on the importance of high-quality ingredients, the intricacies of grilling, and the benefits of experimenting with new flavors and cuisines. The episode is packed with valuable insights for both amateur cooks and professional chefs, emphasizing the importance of presentation and the adventure of trying new foods. Find Nicky:  Instagram: https://www.instagram.com/chefnickymorse/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcoming Chef Nicky 01:23 Chef Nicky's Thailand Adventures 04:27 Cooking Classes and Market Experiences 09:20 Food Styling for Commercials 27:51 Tips for Home Food Presentation 37:33 Bear Encounter and Outdoor Cooking 38:00 Grilling Tips for Summer 38:32 Cooking for Large Groups 39:41 Perfecting Steak on the Grill 41:53 Managing Grill Heat 47:15 Resting Meat for Optimal Flavor 48:18 Changes in Meat Quality Over Time 52:15 Hunting and Meat Processing 01:00:43 Utilizing the Whole Animal 01:05:36 Final Thoughts and Farewell 01:05:54 Exploring Global Cuisines More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Making decisions about diversifying your business and launching and running a cooking camp for kids with Jess Smith from Inquiring Chef. ----- Welcome to episode 514 of The Food Blogger Pro Podcast! For part two of our Diversifying Income Series, Bjork interviews Jess Smith from Inquiring Chef. Diversifying Income Series: Cooking Classes Jess Smith launched her blog, Inquiring Chefs, in 2010 and has slowly but steadily transformed it into a thriving multi-six-figure business. In recent years, she's expanded her income streams by publishing her debut cookbook, Start with a Vegetable, and launching Inquiring Chef Academy, which offers popular in-person cooking summer camps for kids in Kansas City. In this episode, Bjork and Jess dive into the origins of Inquiring Chef Academy, exploring why and how Jess decided to add an in-person experience to her brand. Jess's summer camps are a massive hit (with the 2025 sessions selling out in just a few hours), and they've reignited her passion for food blogging. Even if in-person cooking classes aren't your thing, this episode will provide fresh insights on diversifying your income and your creative outlets — you won't want to miss it! Three episode takeaways: How to make decisions about diversifying your business — Jess's current income distribution looks like this: 71% from ad revenue, 13% from cooking camps, 10% from her cookbook, and 6% from brand partnerships. However, when she first considered launching her cooking camps, it wasn't driven by money but by creativity. In this discussion, Bjork and Jess talk about the importance of finding balance in your business to prevent burnout and ensure long-term success, and how to make decisions that reflect those values. The logistics of running your own cooking classes — Jess dives into the tools she uses to manage her cooking camps, including the software for registration, how she developed the curriculum, how she promotes the camps, how she built a team to support the operations, and why she isn't interested in scaling her camps (yet). This episode has all the details you need if you're considering launching something similar! How to launch cooking classes — Jess announced her summer camps in January 2024 and has sold out two consecutive summers of camps. She reveals how she pushed past her hesitations and shares the behind-the-scenes process of getting her cooking camps off the ground (spoiler: it was the toughest business challenge she's faced yet)! Resources: Inquiring Chef Cook Smarts Snackdive Pembee Stripe The Faux Martha Canva Start with a Vegetable Inquiring Chef Academy Follow Jess on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group Thank you to our sponsor! This episode is sponsored by Clariti. Interested in working with us too? Learn more about our sponsorship opportunities and how to get started here. If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership.

Host: Rhonda Dunlap Guest: Kalyn Lapidus Air date: Dec 18, 2024

The holiday season's filled with lots of food and presents, so why not combine them both and give the gift of a cooking class? If you still need a gift for the foodie in your life, we're sharing some of our favorite cooking classes and workshops all around Pittsburgh. Our picks include Our picks include pasta-making, focaccia baking, wine and cheese pairing, and creating a box of chocolate truffles from start to finish. Mark your calendars for Friday, December 20th. City Cast contributor Kevin Gavin is putting on his 48th annual all request holiday show and we're co-hosting! Drop by our Downtown studio between 9 a.m. and 1 p.m. on the 10th floor of the Benedum-Trees Building. You can meet the City Cast Pittsburgh team and request a song live on the radio! Can't make it? Hear the show in real time on WZUM AM 1150 or 101.1 FM or stream it at wzum.org. And please support us! By focusing on the stories and issues shaping our neighborhoods, City Cast Pittsburgh bridges gaps and connects the dots in Pittsburgh. Become a member to support local journalism that connects.  Learn more about the sponsors of this December 12th episode: Jones Dairy Farm Pennsylvania Center for Women & Politics at Chatham University Live Nation Become a member of City Cast Pittsburgh at membership.citycast.fm. Want more Pittsburgh news? Sign up for our daily morning Hey Pittsburgh newsletter. We're also on Instagram @CityCastPgh! Interested in advertising with City Cast? Find more info here.  Learn more about your ad choices. Visit megaphone.fm/adchoices

It's been a busy year at the Saskatoon Food Bank and Learning Centre. The organization has seen a 25 per cent increase in the use of its services in 2024, which works out to around 23,000 people a month coming to the Food Bank. Of those 23,000 people, 43 per cent are children. These numbers, along with the Food Bank's plan to open a new facility in August 2025 in the Pleasant Hill neighbourhood, makes the organization's Light It Up fundraising campaign all the more critical.One of the many unique spaces in the Food Bank is the Community Test Kitchen. This is where you can often find Kate Lasiuk and her team leading community cooking classes as well as preparing food for the greater community. Kate is the Nutrition Program Manager with the Food Bank and a big believer that food can bring people together from all walks of life. The Nutrition Program at the Food Bank has been in operation since 2019, and under Kate's guidance, it is teaching people not just the basics of cooking but the joy that comes with preparing a meal. The cooking classes, whether they are in person or online, are also bringing people from diverse backgrounds together. I think that's definitely worth celebrating. It was a pleasure sitting down with Kate to talk about the difference the Nutrition Program is making in Saskatoon, and why this work means so much to her. You can follow and listen to YXE Underground wherever you find your favourite podcasts including Apple Podcasts, Spotify, or the YXE Underground website. Don't forget to leave a 5-star review if you like what you hear. Follow YXE Underground on social media and our new YouTube page. I promise to get some more episodes on the YouTube page in the days and weeks to come! Thank you for continuing to support a local, independent podcast here in Saskatoon. I hope you have a wonderful holiday season and talk with you in 2025. Cheers...Eric Host, Producer, Editor: Eric AndersonTheme Music: Andrew DicksonWebsite: https://www.yxeunderground.comRecorded: On Treaty 6 Territory and the traditional homeland of the Metis

When Dalia arrived at Giuliano Hazan's home in Sarasota, the first thing he did was offer her a cappuccino and a plate of biscotti. She had eaten breakfast on the drive down from Tampa, so she was not at all hungry.But when Giuliano Hazan offers you an Italian breakfast, you take it. Giuliano is the only child of Marcella Hazan, the Italian-born food writer and cooking teacher who is credited with popularizing Italian food in the United States. Marcella and her husband, Victor Hazan, raised Giuliano mostly in New York City. When Giuliano moved to Florida's Gulf Coast as an adult, his parents later followed. Marcella died in 2013; Victor still lives on Longboat Key.While Marcella's legacy lives on in her cookbooks, a documentary film and a Smithsonian project that's in the works, Giuliano has established himself as an Italian cooking authority in his own right. The author of several cookbooks, he teaches Italian cooking classes on his YouTube channel, at his home in Sarasota and at his cooking schools throughout Italy, where he leads culinary tours with his wife, writer Lael Hazan. Forbes.com named their culinary excursions among its 5 Top Cooking And Foodie Vacations In Italy For 2019.Dalia recently sat down with Giuliano at his kitchen table in Sarasota. Between bites of biscotti and sips of cappuccino, they discussed how his mother got her big break in America, his own career in Italian cooking and advice for making better Italian food at home.You can read more about Giuliano Hazan in the fall issue of Forum, the magazine of Florida Humanities.Related episodes:Bavaro's Brings Italy to Tampa Bay“The Sporkful” Host Dan Pashman on Pasta, Podcasting & Imposter SyndromeSarasota Magazine Food Writer Lauren Jackson's Job Is Harder Than You Think

Say buongiorno to good eating!

John and Evan talk about the food news you need to know. They start off with John talking about the cooking class he taught and what recipe he used. Then they deep dive into hot pizza talk since it's Evan's new obssesion. Then to food news to hit the topics of watercress being the best, Campbell's Soup changing it's name (maybe) and how we're getting gouged on meat but it has nothing to do with inflation. Thanks for listening!!!

"Living with food allergies and autoimmune diseases is like taming the allergy dragon," says Martha Morgan, owner of Allergy Dragon. She opens up to host Rosa Hart in this episode of The Lou Review podcast, and shares her journey of living with food allergies and autoimmune diseases. She discusses the challenges of finding safe and delicious food options, the importance of food labeling, and the need for more awareness and understanding of food allergies. Martha also talks about her work as a chef and wellness ambassador, teaching cooking classes, and advocating for inclusive and allergy-friendly food options. She emphasizes the importance of empowering individuals with food allergies to have fun and explore in the kitchen. "Food labeling laws have improved, but there is still a need for more awareness and understanding of food allergies." Martha uses her business of teaching individual and class instruction to do just that. Connect with her at: https://www.allergydragon.com/ Connect with Rosa at: https://www.linkedin.com/in/rosa-hart-scrn/ Subscribe to the Lou Review podcast on your favorite platform to hear from more of the business owners and non-profit leaders making Louisville, KY a great place to be! --- Support this podcast: https://podcasters.spotify.com/pod/show/theloureview/support

Krista Melanson was inspired by qualifying as a "Cordon Bleu Chef" at the famous cooking school in Paris.She launched "The Relationship Chef" - a business which combines the culinary arts with relationship coaching. It's a huge hit. In this episode she tells Liss 'N Kristi about the couples she has helped, the food she loves, how enthusiasm for cooking has soared post-Covid, and how it's inspired her three children, one of whom is just returning from competing in the Paris Olympics. Krista speaks of the joy of home-cooked meals made from fresh, simple ingredients, and the increasing desire for healthier diets. @KristaMelanson on Facebook https://www.cordonbleu.edu/paris/home/enSTORIES00:00 - Start00:21 - Krista and how she got started00:58 - It combines relationship coaching with gourmet food01:26 - Connecting through the love language of food02:00 - "Food is my passion"03:26 - Separating from my husband, enduring the dating scene, meeting an amazing man03:59 - I had three young kids, I was working three jobs, I was a disaster dating-wise04:35 - date-night adventures05:07 - I've never met anyone who doesn't like pasta05:52 - The process for date night06:40 - They prepare the meal together in an intimate environment08:22 - Every big event in your life has food involved09:10 - How does it work for cooking "newbies"?10:42 - Kristi's dad was quite the chef11:53 - Really good food and flavors combine for simple elegance - it's not complicated12:32 - My go-to dessert - Creme Brulee14:07 - Many of the younger couples have an interest in food, more established couples are spicing up date night15:45 - "My kids are huge foodies now" 16:40 - the avenues to "finding the one"18:25 - Getting to know people (really)19:45 - "As long as you chop the onions, I don't care"20:12 - How this pairs with a good cookbook21:10 - "Where did you find this recipe?" Getting lost in the creativity22:00 - "We've got to use everything in the fridge"23:14 - the pop-up food scene - the thrill of the taste24:13 - tuna helper with potato chips 26:14 - In France, it's the "bread-maker" and the "cheese-maker" 27:15 - Budget meals on Tiktok28:10 - The younger generation are eating out less, cooking more28:41 - The age of the TV Dinner 31:05 - "Man, your girlfriend is a chef" 31:25 - During Covid, we thought: "we're all trapped here together"32:41 - The only place open is a Taco Bell: "I think I'll starve"33:15 - "One of my daughters was competing in the Olympics" - (wait, what?)35:05 - Riley made it to the finals in one event, it was her first Olympics36:06 - "The food business is tough, it's hard to make money"37:43 - Where to find Krista

It's becoming a struggle for Australians to afford food which, in turn, affects their health. In Tasmania, a dietician is helping locals cook nutritious dishes at low prices. Enhancing the confidence to cook is what this community cooking class is all about. Cooking has always been a passion for Nalini Burge and, in the class, she's being taught recipes that incorporate more affordable ingredients. "We cook here and then when I go to the supermarket, it's always in my mind, and then I go and grab those things and I prepare a dish and it's so helpful to me," she explains. The class is called “Gather, Cook, Grow,” and is led by a dietician who helps participants make dishes that are both healthy and inexpensive. Classes are held around Greater Hobart in several neighborhood houses and revolve around using all of the ingredients available while still making tasty food. "They might have never been taught or shown or stick with what they kind of know, feel really comfortable and safe doing and know that it's affordable because food can be stressful particularly if it feels unaffordable," says dietician Danae Giardina. The cooking sessions have helped Fleur Williams plan her meals better and strictly stick to her shopping list, while also replacing meat with lentils or chickpeas which are cheaper. "Different options in pantries, substitutes and stuff like that because I hadn't learnt that type of stuff until I came along here," says Williams. Initiatives like this one are certainly helping Australians cut the cost of their meals, but according to food security experts, the government should be doing more to make grocery bills more affordable for households under financial pressure. And the situation is worsening. In its latest report, the charity Foodbank says more than a third of households experienced moderate to severe food insecurity in 2023 and, for example, skipped a meal to pay for rent or heating. "We found this before the COVID pandemic, before prices went up, so we'd like to see the government increase the rates of payment so that everyone in Australia can afford a healthy diet," says Professor Kathryn Backholer from the Global Centre for Preventive Health and Nutrition. This article was provided by The Associated Press.

Denis attended a cooking class, while Riley remembers some of the worst presents he's ever received. Theme music: Lowrider by Joakim KarudSupport the show on Patreon! patreon.com/havealistentothis Hosted on Acast. See acast.com/privacy for more information.

Send us a Text Message.In this episode of Nurse Converse, Lily Madelyn, RN, BSN discusses the importance of hobbies for nurses and healthcare professionals. She emphasizes the significance of self-care and the need to fill your own bucket before helping others. Tune in to discover why stepping out of your field of practice and engaging in activities outside of work is essential for personal well-being and professional fulfillment.>>How Hobbies Can Boost Nurse Mental Health, Even on a Busy ScheduleJump Ahead to Listen:[04:43] The importance of hobbies.[11:39] The age of connection.[14:30] Nurses' Favorite Hobbies.Connect With Lily on social media:Instagram: imlilymadelynTikTok: imlilymadelynFor more information, full transcript and videos visit Nurse.org/podcastJoin our newsletter at nurse.org/joinInstagram: @nurse_orgTikTok: @nurse.orgFacebook: @nurse.orgYouTube: Nurse.org

About the Guest:David Wiley is the owner, operator, and manager of Serenity Knoll Farm. With a diverse professional background including roles in advertising, education, and even professional sports management, David ultimately found his calling in East Tennessee's local food and farming community. He is deeply involved in cultivating the farming landscape through Serenity Knoll Farm, organizing community events, and hosting unique culinary experiences. David's vision extends to contra dance and yoga programs, turning his farm into a multifaceted community hub.Episode Summary:On this bright June episode of the Johnson City Living podcast, host Colin Johnson sits down with David Wiley, the multi-talented owner and operator of Serenity Knoll Farm. David shares his fascinating journey from working in advertising and professional sports to becoming a leading figure in East Tennessee's local food movement. Through Serenity Knoll Farm, David offers unique culinary experiences, contributes to local farmers' markets, and hosts community-centric events including yoga and contra dance. The conversation provides rich insights into the farm's role in fostering community and culture while emphasizing sustainable agriculture.David Wiley opens up about his life story, from being born in Knoxville and growing up in Memphis, to eventually establishing Serenity Knoll Farm in Jonesboro. He elaborates on what makes Johnson City and Jonesboro idyllic places to live, highlighting factors like low population density, scenic beauty, and friendly locals. An advocate for healthy living, David introduced traditional folk dances to Jonesboro and established a thriving cooking school at his farm. Through Serenity Knoll, he aims to connect people with food in meaningful ways—whether through farm-to-table dining, cooking classes, or community events.Key Takeaways:Community and Culinary Experiences: Serenity Knoll Farm is not just about growing food; it's about community gatherings, from cooking classes to yoga sessions.The Importance of Farmers' Markets: David stresses that farmers' markets like the one in Jonesboro are ideal for connecting with local growers and understanding the local food scene.Culinary Learning for All Ages: The cooking school at Serenity Knoll Farm offers classes that range from knife skills to ethnic cuisines, aimed at both adults and children.Future Aspirations: Serenity Knoll Farm has ambitious plans for expansion, including building lodging options and hosting chef's weekends.Health and Dietary Choices: David advocates for the impact of healthy, locally-sourced food as a foundation for good health and community well-being.Notable Quotes:"It's a wonderful area. I've traveled all over the world, and I always look forward to coming back to the mountains of East Tennessee.""The whole premise was to build communities, to have a social event that was alcohol free. It didn't matter what your [background] was.""Thirty percent of Americans do not cook a single meal. And we're talking about millions of people.""If you have no confidence or no skill in that area to prepare food, it takes a lot of the joy away from the dining experience.""I think being able to put my energy and passion into this dream that I've created of building a business, building a brand, being a part of the local food system as a function of public health, that really excites me."Resources:Serenity Knoll Farm on Facebook: FacebookSerenity Knoll Farm on Instagram: InstagramWebsite for Class Registrations and Events: Serenity Knoll FarmFor more enlightening episodes, stay tuned to the Johnson City Living podcast. If you're considering a visit to the charming towns of Johnson City or Jonesboro or interested in experiencing the local culinary scene, this episode provides a comprehensive guide to what David Wiley and Serenity Knoll Farm have to offer. Tune in, and see how Serenity Knoll Farm is building a healthier, more connected community, one meal at a time.

I'm certain that all of you LOVE a cup of tea or coffee in the morning, and our first guest is brewing up a great start to your day with her business, The Rose Room Cafe. The coffee and baked goods come with a lot of love, as Jess Sabine and her staff make freshly-baked pastries and other foods from scratch to accompany your cup-o-joe (or tea). The love doesn't end there--The Rose Room Cafe has created a space for the community to get together, hosting events which include first Fridays, private parties, and so much more! So, if this sounds like your cup of tea ;) then make The Rose Room Cafe part of your next destination! (https://www.theroseroomcafe.com)From Coffee to Bagels...I chat with Managing Partner of Bagels & Co., Mike Marsh. Mike is very invested in what Bagels & Co. has to offer, including the lengthy list of cream cheeses crafted to compliment their abundantly large bagels of your dreams. New York arguably has the best bagels this side of the world, but theirs can give New Yorkers a run for their money, since they modeled their bagels to be just like that. Now, add the fact that every bagel is lovingly seasoned -- on all sides of them -- theirs rises above the rest. Now, that fact is something I can attest to! (https://www.thebagelsandco.com)Speaking of taking a bite out of something...Shelby Fahrni, who owns The Cooking Studio located in Telford, PA, began her culinary journey at the ripe old age of 4. Yes, you read that correctly. At 4 years old the culinary bug bit her and she's been cooking ever since. And something she's resumed since then is to teach others how to create delicious meals at home from scratch. Of course you'll need to take one of her classes first, and come hungry because after all that learning you and your classmates can sit down to enjoy your creations family-style! So if you're looking for something fun to do as a family, with friends, or even go solo--check out The Cooking Studio! (https://lecookingstudio.com)

Parma and Emilia-Romagna Cuisine with Stefania BertacciniThis episode features the cuisine of Parma, Italy which is in the culinary rich region of Emilia-Romagna. We interview Stefania Bertaccini who is a cook, teacher, food guide and has a passion for nature. She operates Stefania's Cooking Classes and Tours in Parma, and also provide cooking classes online.This region of Emilia-Romagna is an extremely important contributor to Italian cuisine. It is the "Food Valley" of Italy and features some of the best cuisine of Italy. Parma is a huge part of that.Parma is home to Parmigianno-Reggiano cheese, Prosciutto di Parma ham and Balsamic Vinegar to name a few of the most famous. Parma is also home to some other great cured meats like Culatello and Culatta, porcini mushrooms, truffles and many fundamental recipes for pasta, such as Anolini as well as the fried dough torta fritta. This is just the highlights of a list that is vast. Stefania guides us through the process of producing Parmigianno-Reggiano cheese and the history of the cheese. She also educates us on the aging of Parmigianno-Reggiano and the affects on taste and digestion.She then takes us on a tour of the production of Prosciutto di Parma and the artistic and meticulous process of aging the ham and the extremely unique process in Parma and the processing plants by the River EnzaWe next talk about the art of making Traditional balsamic vinegar DOP/PDO. Stefania's family produces traditional Balsamic vinegar in their farmhouse.Lastly we discuss the wonderful wine of Parma, LambruscoParma is a city of Gastronomy and has several food museums as well.Contacting StefaniaTripadvisorInstagramMenuParmigiano Reggiano CheeseProsciuttoBalsamic VinegarLambrusco

CLICK VIDEO ABOVE to watch our entire interview. My radio guest this week is Ashley Webb, founder, and owner of Joy-Full Java+Juice, Joy's Cooking Classes and so much more. Ashley offers a unique business that provides services ranging from adults to kids cooking classes to private rentals and health and nutrition events. Head over to Ashely’s Joy-Full Java+Juice for a healthy and delicious breakfast, lunch, dinner, or specialty smoothie or coffee on the go. You can dine in or carry out. I LOVE the acai bowls! She also offers meals to go, and FUN cooking classes, you must check it out! Keep reading...

The Mediterranean Diet has been widely studied and praised for its numerous health benefits, particularly for promoting heart health, brain health, and overall longevity. In this episode, Dr. Armstrong and Corbin Bruton discuss what the Mediterranean Diet entails and its benefits for… aging well.For listeners interested in learning more about the Mediterranean Diet, there are numerous resources and sources of information available. Here are some suggestions*:Books:"The Complete Mediterranean Cookbook" by America's Test Kitchen"The Mediterranean Diet for Beginners: The Complete Guide - 40 Delicious Recipes, 7-Day Diet Meal Plan, and 10 Tips for Success" by Rockridge Press"The Blue Zones Kitchen: 100 Recipes to Live to 100" by Dan BuettnerWebsites and Online Resources: Oldways Mediterranean Diet: The Oldways website offers a wealth of information on the Mediterranean Diet, including guides, recipes, meal plans, and educational resources.Mayo Clinic: The Mayo Clinic website provides information on the Mediterranean Diet, including its health benefits, food lists, meal planning tips, and recipes.American Heart Association: The American Heart Association offers resources on heart-healthy eating, including information on the Mediterranean Diet and its role in heart health.Cooking Classes and Workshops: Local community centers, culinary schools, and adult education programs often offer cooking classes and workshops focused on Mediterranean cuisine. Check with your local institutions for upcoming classes and events.Nutrition and Health Professionals:Registered dietitians and nutritionists can provide personalized guidance and support for individuals interested in adopting the Mediterranean Diet. They can offer tailored recommendations, meal plans, and strategies to help meet health goals.Documentaries and Films:"The Magic Pill": While not specifically about the Mediterranean Diet, this documentary explores the impact of diet on health and includes segments on the benefits of a Mediterranean-style eating pattern."Mediterranean Diet: The Easy Guide for Beginners": This documentary provides an overview of the Mediterranean Diet, its health benefits, and practical tips for adopting the diet.Podcasts and Audio Resources:"Mediterranean Diet Podcast": This podcast explores various aspects of the Mediterranean Diet, including its health benefits, cooking tips, and success stories."Nutrition Diva's Quick and Dirty Tips for Eating Well and Feeling Fabulous": Hosted by registered dietitian Monica Reinagel, this podcast covers a wide range of nutrition topics, including the Mediterranean Diet.Scientific Journals and Research Articles:PubMed and Google Scholar are databases where you can find scientific studies and research articles on the Mediterranean Diet and its health effects. Look for studies published in reputable journals such as The New England Journal of Medicine, The Lancet, and The American Journal of Clinical Nutrition.*Courtesy of ChatGPT.Support the Show.Have questions you want answered and topics you want discussed on the Aging Well Podcast? Send us an email at agingwell.podcast@gmail.com or record your question for us to use in an upcoming episode:https://www.speakpipe.com/AgingWellPodcast

We're getting a little bit culty this week as we dive into the dumpster fire that is Twin Flames Universe. What started out looking like a couple of kooky, quirky influencers with a whole lotta confidence quickly turned extremely sinister and disturbing. Sponsors: Prose! Get 50% off your first subscription and FREE consultation at Prose.com/creepers EarnIn Download EarnIn today in the Google Play or Apple App Store! ● When you download the EarnIn app type in creepers under PODCAST when you sign up BetterHelp Visit Betterhelp.com/CREEPERS today to get 10% off your first month Acorns Head to acorns.com/creepers or download the Acorns app to start saving and investing for your future today!  June's Journey Sources Inside the Twin Flames Universe and Its Always Online, All-Consuming World | Vanity Fair Twin Flames Docuseries Dives Deeper Into Couple Behind Matchmaking Cult | Vanity Fair Twin Flame: Definition And Signs You've Met Yours – Forbes Health How ‘Twin Flames Universe' YouTubers Monetized Heartbreak and Trauma The Story Behind 'Escaping Twin Flames Universe' | TIME The Mirror Exercise - Healing Twin Flame Blocks Easily Docuseries Reveals Twin Flames Cult Is Expanding via Cooking Classes?! What happened to Jeff and Shaleia Divine? Their ‘love cult' features in Netflix docuseries Escaping Twin Flames – so what are the allegations, did they ever get charged, and where are they now? | South China Morning Post Documentaries:  Escaping Twin Flames Universe | Netflix Desperately Seeking Soulmate | Amazon Prime Learn more about your ad choices. Visit megaphone.fm/adchoices

In 2024 solo travel is becoming more popular than ever, but it can still be very daunting for those who have yet to take their first solo trip. So we give you our hot tips on great things you can do while solo traveling and while your might be alone, you'll never feel lonely! 00:02:01 - Booking Flights and Work Trips00:02:21 - Airbnb Hosting Experiences00:12:30 - Benefits of Walking Tours00:15:20 - Food Tours and Meeting People00:17:42 - Dining Alone and Alternatives00:20:11 - Market Days and Eating Out00:22:04 - Attending Local Performances00:23:18 - Cooking Classes for Solo Travelers00:24:50 - Using Dating Apps While Traveling00:28:44 - Bringing a Kindle or Book00:29:37 - Bookstore Browsing and Cafe Hopping00:38:19 - Final Thoughts on Solo Travel ActivitiesSupport this show http://supporter.acast.com/allthestivelearnedabroad. Hosted on Acast. See acast.com/privacy for more information.

If you don't have leads in your business, you don't have a business.  So let's find you those leads!In this 4-Part Series, I'm going to share how to find leads in 4 of the top travel niches: family, romance, food and wine, and luxury.Join me as I dive in today to the Food and Wine Travel Niche for part 3.In this episode, I share:·     Understanding the mindset of foodie travelers at every stage·     Where you can find them based on this information·     Real-world Google research for events that potential foodie travel clients may be hanging out at·     and so much more!Enjoy (and take action)!Schedule a Marketing Power Hour and Get a Custom Lead Generation Plan: https://calendly.com/ritaventures/marketing-consulting---------------------------------------------------------------JOIN the Marketing Business School Community:https://programs.steeryourmarketing.com/products/courses/view/1117728Say HI on Social:Facebook: http://www.facebook.com/takethehelmvbsInstagram: http://www.instagram.com/takethehelmvbsGroup: https://www.facebook.com/groups/529490048073622 Direct EMAIL:rita@steeryourmarketing.com

Coffee. Lunch. Cooking Classes. Business Deals. Marriage Proposals. It all happens (and more) at Sue Pera's Cornerstone Coffeehouse, the ultimate example of a third space!   From her early beginnings in IT to Breads n' Cheese of Hershey, join us as Sue shares her remarkable story of overcoming challenges to establish Cornerstone Coffeehouse in Camp Hill, PA. With unwavering determination, take-charge leadership, and a passion for fostering a positive environment for all, this Market Street maven has created a community hub like no other.

A FREE basic cooking class series hosted by The Ohio State University will be held at the Golf Manor Municipal Building, located at 6450 Wiehe Road. The cooking series will be held over the course of 10 weeks, from April 2nd to June 4th, 2024, meeting on Tuesday nights from Read More Shared by United Resource Connection March 19, 2024

We have Chef Adam Sobel on to share more about growing an online business with cooking classes! Adam is the owner of Cinnamon Snail food truck and restaurant and has appeared on the Food Network, Cooking Channel, PBS, and several networks. Adam shares about his journey from food service to online ventures during the pandemic, focusing on his blog and online cooking classes. He shares about the technical aspects of live streaming classes, his pricing strategy, and the importance of community building. We dive deeper into monetization and marketing strategies for bloggers, sharing more about the value of email lists, paid advertising, and audience feedback. Get ready for this episode because it is one you aren't going to want to miss!Thanks for listening! Let us know your thoughts on Instagram: @sparkmediaconceptsCheck out Short Pixel!Check out the show notes (link below) for more information including links and resources mentioned in today's episode!SHOW NOTES: www.sparkmediaconcepts.com/episode114Join us for a live event: The Blogging Game Plan! We will answer your questions and you will have the opportunity to be surrounded by others who are ready to start their blogs alongside you. The event is taking place on 2/21 at 11 AM CST so be sure to sign up to grab your spot!

In episode 495, Megan chats to Ashley Covelli about how to host successful virtual or in-person cooking classes, including technical setup, engagement strategies, and pricing considerations. Ashley Covelli is the food photographer, recipe developer, and culinary instructor behind Big Flavors from a Tiny Kitchen and the co-founder of Passing the Plate. She loves helping busy people find time to cook delicious meals while reducing the amount of stress, money, and waste involved in the process. She believes in the restorative and joyful practice of sharing meals in the community, preserving the recipes of our ancestors, and cooking as a way of creating memories with loved ones. Ashley's legitimately tiny kitchen is located in Ossining, New York, where she lives with her husband, son, and a feisty rescue cat. Her professional background is in graphic design and fine art, and she brings that aesthetic to her culinary creations. In this episode, you'll learn about how to generate additional income through cooking classes and finer details like creating a welcoming environment, managing class logistics, and striking a balance between preparation and execution. - Diversify Revenue Streams: Consider various income sources like sponsored posts, affiliates, and teaching classes to sustain your business. - Protect Your Energy Levels: Avoid overcommitting to classes or projects to maintain balance and prevent burnout. - Factor in Prep Work: Acknowledge the extensive preparation involved in virtual classes, including recipe testing, setup, teaching, and cleanup. - Test Your Gear: Prioritize tech checks and microphone charging to ensure smooth virtual class experiences. - Encourage Audience Interaction: Create a welcoming environment by inviting questions and feedback during classes. - Be Prepared for Tech Glitches: Stay calm and adaptable in case of technical issues during live sessions. - Use Instagram Stories: Use platforms like Instagram Stories to practice and improve comfort with video content. - Engage Authentically: Embrace imperfection and genuine interactions to connect with your audience effectively. Connect with Ashley Covelli Website | Instagram

Sicilian Cooking Classes at the Anna Tasca Lanza Cooking School in the Heart of Sicily.  Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder's daughter and scion of a renowned family of winemakers, goes back generations. Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The school and Fabrizia's 2023 book, the Food of Sicily, opens a bright window on Sicily, celebrating this wonderful food culture while honoring everything that makes it special: a vibrant profile of the land, the people, the history, and so much more. Join me and chef Kyle Pierce as we dig deep into the essence of Sicily and the Anna Tasca Lanza Sicilian cooking classes.

Creative Kitchen brought Dave into the studio to talk about a new collaboration with The 1889 in Fargo. Haven't heard of The 1889 yet? We have all the details about their cooking classes featuring equipment from Creative Kitchen!See omnystudio.com/listener for privacy information.

Did you resolve that 2024 would be the year you took better care of yourself? Are you hoping to eat better and cook more homemade meals? Maybe you're in a cooking rut and want to learn something new, from making your own pasta or soup broth to using more herbs. Cap Times Food Editor Lindsay Christians is here to help. Bianca Martin and Lindsay discuss the dizzying array of options in Madison.  Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Cooking classes mentioned on the show:  Madison College's cooking classes for community members  Madison Public Library's Cooking with Chef Lily classes for kids Willy Street Coop classes  Orange Tree Imports classes  DelecTable classes  Sur La Table at Hilldale classes  Cooking with the Cap Times Individual classes happening soon: Four Winds Farm in Fitchburg class on Super Bowl appetizers  Wildwood Institute class at Olbrich Gardens about native herbs  Meat People butchery classes  Classes with dinner: Pasture and Plenty  Deliciouser  Baking classes: Far Breton Bakery's Pastry Chef Workshop  The Baked Lab's classes on Puff Pastry, Choux Pastry, Macarons + Fruit Tarts  Madison Public Library's Puff Pastry from Scratch  Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast ads. Learn more about your ad choices. Visit megaphone.fm/adchoices

January 9, 2023 - Riley hops on this week to talk us through her thoughts on the golf and billiards scenes in Denver. Toulouse targets every wire in the studio. We also go DEEP on the National Western Stock Show.    As always, we're sharing our favorite upcoming cultural events, art openings, concerts, and all of the things that make Denver the city we're proud to call home.   Do you have a Denver event, cause, opening, or recommendation that you want to share with us? We want to hear from you! Tell us what's good at tom@kitcaster.com.   The Goods:   Ceviche Making Class - TORO   Weighted vest resources    Bounce Sculpt - Krystallos Movement   Dumpling Mastery with Kung Fu Dumplings - Far East Center   Dining In The Dark - The Fort - Morrison   Yoga at the Downtown Aquarium   National Western Stock Show   Nuggets vs Pelicans   PINK HAWKS  - with Don Chicharrón,   THE GOOD FATS METERS PROJECT        Our Sponsor:   Samana Float Center     Music produced by Troy Higgins  

Presence is the present! Cooking classes at the Prime Ingredient.

Pura Vida and welcome to our latest episode - Episode 44: Tuscan Cooking Classes. In this episode, we continue our adventures through the Tuscany region of Northern Italy and explore some amazing Tuscan Cooking Classes. Tuscany is world-renown for its wine, culture and cuisine but the best way to experience all three is by partaking in some cooking classes and we discovered two incredible gems you need to add to your bucket list! Our first cooking experience was at Il Falconiere near Cortona where we learned first-hand the art of pasta making along with a delicious recipe for panna cotta - yummy! Next, it was off to Florence for pizza and gelato making. If you have a passion for cooking or just love fresh Italian cuisine, download this podcast to learn all about what to expect and how to start planning for these amazing experiences! Also, be sure to check out our Destination and Blog pages for more inspiration on planning your next trip to Northern Italy!

In today's episode, host David Crowley from Cooking Chat talks with Chef Jen Murray about her ideas for our final CSA veggies of 2023 - delicata squash, Brussels sprouts and sweet potatoes. We also learn more about the Wine and Dine classes she teaches and other culinary services she offers. This episode covers: How Jen's family inspired her passion for food and wine. The story of how Jen switched careers to focus on culinary arts. Ideas for preparing and serving Brussels sprouts. A recipe for delicata squash. The Wine and Dine classes that Jen teaches at the Cambridge School of Culinary Arts. Things to make with sweet potatoes. Wine pairing ideas for the vegetables discussed. Services Jen offers through her business, The Urban Chef Inc.

In episode 17, you'll meet Marcy Carrick, owner of RedBarn Cooking Classes in Carlton Landing. Although she recently launched her business, she's been cooking for decades. She's passionate about sharing her love of cooking with others as well as connecting relationally with those who attend. In this episode, you'll learn what types of foods she teaches you to make, how, where & when she announces her classes, how to sign up, average cost & class size, if it's just for the ladies, if she offers private classes, the story behind the RedBarn and so much more! The best way to connect with Marcy is via Instagram @redbarn_carltonlanding but for those on Facebook, she shares about upcoming classes on the Carlton Landing Community Marketplace group: https://www.facebook.com/groups/279770659219659 Be sure to like, follow, share & leave a 5-star review to help get the word out!

In this episode of The Blogger Genius Podcast, I interview chef and food blogger, Adam Sobel, from the blog Cinnamon Snail. We discuss how Adam monetizes his blog mostly through selling online cooking classes and a successful cooking class membership program. Adam shares insights on video production, promotion, and using Facebook ads to drive traffic and sign-ups. He also talks about his journey from working in restaurants to launching his own food truck, and eventually offering online cooking classes. Adam emphasizes the importance of understanding customer lifetime value (LTV) and customer acquisition cost (CAC), and the benefits of a membership model for generating recurring revenue. He encourages authenticity and understanding your audience for success. The Benefits of a Membership Model Adam and I discussed the benefits of having a membership model for generating recurring revenue. Memberships create a sense of community and provide a reliable source of income. They also eliminate the need for additional marketing expenses. Starting a Class or Workshop: It's Easier Than You Think Adam suggests that starting a class or workshop can be done with relatively simple equipment, such as a DSLR camera. He shares his setup using multiple cameras but mentions that even a laptop or iPhone can do the job. Show Notes: MiloTreeCart Personality Quiz: What Digital Product Should I Create? MiloTree Pop-Up App Cinnamon Snail Join My Blogger Genius Email List Catch My Party Become a Blogger Genius Facebook Group MiloTreeCart Affiliate Program All Blogger Genius Podcast Episodes Subscribe to the Blogger Genius Podcast: iTunes Stitcher YouTube Spotify Other related Blogger Genius Podcast episodes you'll enjoy: Unlock the Strategy: $1.5k in First Month from Ebooks & Workshops with Natasha Levai The Secret Sauce to Food Blogging Success: SEO and AI with Marley Braunlich Why Hosting a Paid Workshop Is a Great Way to Make Easy Cash with JIllian Leslie MiloTreeCart, the Best Tool for Non-Techies to Sell Digital Products I also want to introduce you to the MiloTreeCart, a tool designed for non-techies to sell digital products easily. It comes with features like fill-in-the-blank sales pages, check-out pages, a sales dashboard, upsells, and customer support. MiloTreeCart is currently available for a lifetime deal of $349 or three easy installments of $116.33. Plus, there's a limited-time offer of a one-hour free coaching call for those who purchase before the end of October.

On this week's episode of The Rural Woman Podcast™, you'll meet Laura Jane Boville.Laura Jane is a teacher turned farmer who loves to share her love of gardening, preserving and cooking with everyone!After years of searching, Laura Jane, her husband, and four kids moved to their property just north of Winnipeg in 2019. Bovilles Barnyard grew into a business out of their own desire to be more connected to their food and teach others how to do the same.For full show notes, including links mentioned in the show, head over to wildrosefarmer.com/184 . . .DISCUSSIONS THIS WEEK:[8:10] Deciding to Leave the City and Start a Farm [16:28] The Start of Bowville Barnyard[21:50] The Need for Cooking Classes within The Community[30:00] Transitioning Kids to Farm Life and the Adjustments[32:14] Advice for Starting a Farm[35:15] The Most Important Part of Being a Rural Woman for Laura Jane. . .This week's episode is brought to you by Advancing Women Conference . . .Let's get SocialFollow The Rural Woman Podcast on Social MediaInstagram | FacebookSign up to get email updatesJoin our private Facebook group, The Rural Woman Podcast Community Connect with Katelyn on Instagram | Facebook | Twitter | Pinterest. . .Support the ShowPatreon | Merch | PayPal | Become a Show SponsorShop our Show SponsorsLeave a Review on Apple Podcasts | Take the Listener SurveyScreenshot this episode and share it on your socials!Tag @TheRuralWomanPodcast + #TheRuralWomanPodcast. . .Meet the TeamAudio Editor | MixBär.Admin Team | Kim & Co OnlinePatreon Executive ProducersSarah R. | Happiness by The AcreKarri MV. |

Imagine opening a restaurant that becomes a local legend - a place where the dishes are made with love, where the ambience feels like home, and where memorable stories are shared over plates of delicious Italian food. This is the inviting world our guests, Maria C. Palmer and her father Joseph Costanzo Jr., welcome us into as they share their story about the legendary Primadonna Restaurant that Joseph crafted in Pittsburgh. For seventeen years, Joseph owned and operated The Primadonna Restaurant in McKees Rocks, PA. The Primadonna was frequently voted the best Italian restaurant in Pittsburgh, receiving glowing acclaim in local the Pittsburgh Post-Gazette and City Paper as well as national publications like The New York Times, New York Daily News, and Playboy. Joseph used his marketing genius to create his own bottled Italian salad dressing sold in stores and offered a Primadonna apparel line, essentially turning supporters into walking billboards. The restaurant's recipes have been published in many cookbooks, including critically acclaimed food critic Mike Kalina's Pittsburgh Cookbook. In 2001, The Primadonna became known across the nation as one of the premiere Italian restaurants, earning the prestigious DiRōNA Award. In 2005, after a targeted public investigation, Joseph lost his restaurant and spent time in federal prison. His life and the lives of his family members have never been the same.Writing a book isn't a walk in the park, as Maria and her co-author Ruthie Robbins found out. Spending many years to meticulously put together their labour of love, On the Rocks (The Primadonna Story).  they faced many challenges along the way. Maria opens up about the changes they made, the feedback they received, and the cutthroat competition they faced in the book publishing world. She also gives us a generous helping of the secrets behind the unique recipes included in the book, most of which are family heirlooms or inspired by the vast menu of their restaurant.Joseph, shares his encounters and experiences and stresses the significance of creating a warm, welcoming atmosphere and how it contributes to a restaurant's success. Maria discusses her experiences teaching Italian cooking classes and provides some invaluable advice to budding restaurateurs and authors. This episode is a savory mix of insights from the worlds of cooking and writing, garnished with personal anecdotes and lessons learnt along their journey. So, pull up a chair, and join us for this heartwarming chat with Maria and Joseph.Links:https://mariacpalmer.com/https://www.instagram.com/joecostanzoprimadonna/https://www.facebook.com/JoeCostanzoPrimadonna/https://www.amazon.co.uk/Rocks-Primadonna-Story-Maria-Palmer/dp/B0C67L5P2Yhttps://www.amazon.com/Rocks-Primadonna-Story-Maria-Palmer/dp/B0C67L5P2Ywww.undercurrentstories.com

A Taranaki food bank is rustling up savings and nutritious grub at a series of popular cooking classes. The Waitara Pataka Kai's nine-week pilot programme is catering for 16 people - most from family groups. Our Taranaki Whanganui reporter Robin Martin went along.

In episode 432, Adam Sobel teaches us how to monetize and market online cooking classes as well as the technical details of running such classes. Adam Sobel is the chef and owner of The Cinnamon Snail, an award-winning vegan food truck, restaurant, and catering company serving New York and New Jersey. Adam has cooked at the James Beard House, represented the USA at the World Street Food Congress in the Philippines, and teaches cooking at the Institute for Culinary Education, De Gustibus Cooking School, and independently online. Adam has appeared on the food network, Cooking Channel, PBS, and several networks, and is the author of the popular cookbook Street Vegan. He has had a lot of success with The Cinnamon Snail, which has rose to become one of the country's most sought-after food trucks. In 2014 The Cinnamon Snail was the #1 highest-rated place of any kind to eat in NYC and the #4 highest place of any kind to eat in the entire USA on yelp.com. In this episode, you'll learn 3 ways in which you can monetize your online cooking classes, how to set them up, make them look professional and market them effectively. - How to sell live class sales using Eventbrite.  - Which platform should I use for my cooking classes? - Manage a class subscription and class recording sale. - How to make classes look professional and edited, even if it's just you. - Equipment breakdown: OBS, switchers, audio, lighting and camera management. - How to market cooking classes through a blog, email marketing and retargeting on social media. Connect with Adam Sobel Website | Instagram

Sarala Terpstra is an American Instagram influencer and cookbook author who followed her dreams and moved to a 500-year-old house in the French countryside with her husband and daughter. When she's not cooking, Sarala enjoys thrifting and antique hunting, browsing the seasonal produce at the market, and getting style inspiration from people-watching at French cafés. Sarala creates plant-based French recipes as a way of sharing her love for French culture while promoting a healthy and sustainable lifestyle.  A very recent move to Bourdeaux promises to be a new chapter and we look forward to Sarala returning to give us an update later in the year. We look forward to hearing how Vegan options are changing in France, her newest ideas for Veganizing French classics, and much more. Links to Sarala Terpstra's Plant Based, French-Inspired Cookbook and Cooking Classes at https://linktr.ee/saralaterpstra On Instagram - @saralaterpstra Link to Sarala's episode of Join Us in France with previous Vedge Your Best episode 55 guest Annie Sargent. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Plant Based / Vegan Life Coaching.  If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/vedgeyourbest/message

On this episode HLE Team members Rob and Carter sit down with Sarah Daulton- owner and operator of Denver Cooking Classes. Sarah is a passionate foodie who has a love of teaching cooking skills as well as cooking wild game. She has spent her career as an accomplished chef and now offers in-home, couples, and corporate cooking classes. Sarah also spends hunting seasons as a chef in hunting and fishing lodges across the west and Canada- which is badass. Her passion for sourcing the best ingredients often overlaps with cooking game and wild game is incredibly inspiring and if you cook wild game be sure to check Sarah and Denver Cooking Classes out! Denver Cooking Classes Instagram Please also drop a follow on IG @thehuntlifteatpodcast and @huntlifteatofficial Drop us rating and review on Apple & Spotify! www.huntlifteat.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Click here for the show notes:Hey, guys! In today's episode, we're talking with the amazing Sasha Williams, the face behind Segunda Vida Vegan Bed and Breakfast in Nicaragua. Sasha's got a serious passion for health and fitness and decided to create a bed and breakfast that caters to plant-based lifestyles. How cool is that?Sasha's here to give us the inside scoop on the ultimate 10-day trip to Nicaragua. From Managua to Big Corn Island, Granada, Ometepe, SJDS, and Libera, she covers all the must-visit spots and hidden gems. Plus, she's sharing tips on how to avoid tourist traps, the best places for art, cooking classes, live music, and beach days. And don't worry, she's got advice on transportation options and hikes, ranging from easy to hard.Oh, and for those who want to keep exploring after Nicaragua, Sasha's got tips on seamlessly moving on to Costa Rica without backtracking. Get ready to experience the beauty and culture of Nicaragua like a pro!Check out our website | Check out all the podcast show notes | Follow us on Instagram

There are plenty of cooking class options in Columbus, including the highly rated Mix in at Mitchell Hall on Columbus State Community College's downtown campus.

Ep. 874  - Jennifer Baglione - Celebrity Chef, MasterChef Canada Season 3 Finalist & Owner of Baglione Stagione Jennifer shares her journey how she fell in love with cooking, who inspires/inspired her and how she went becoming a Season 3 Finalist on Master Chef!  Celebrity Chef Jennifer Baglione, MasterChef Canada Season 3 Finalist,  owner of Baglione Stagione in Toronto, has had a dream that has been cooking for years- to be a successful, independent business woman who could take care of everyone around her.  Her culinary journey started at the age of 10, after her first trip to Italy. Baglione states it was the love for her father and tradition that the head of the household come home to a well-cooked meal that ignited her love of food and passion to create. Fast forward to today, Jennifer has been involved in philanthropic fundraising events, small business focused retail markets, a pioneer in hosting ASL based Cooking Classes and is growing her existing catering company to make traditional food at home easy and possible. In the midst of her culinary journey, Jennifer has also gone onto pursue other creative ventures, including features in Canadian and international digital and print magazines, highlighting her experiences since leaving Masterchef Canada.  Jennifer's Links: Instagram: @baglionestagione / @signorinabee  Facebook: https://www.facebook.com/baglionestagione Search: A Little Bit Of Everything With Me! on 20 podcast platforms  Link in Bio! Website: anchor.fm/everythingwithange Clubhouse: @angelicavg Facebook: @alittlebitofeverythingwithme  Instagram: @alittlebitofeverythingwithme Merch Line IG: @avgest2020 Website: www.everythingwithange.com Buy me a Coffee: Ko-fi.com/everythingwithange #applepodcast #iheartradiopodcast #spotifypodcast #pandora #pandorapodcasts #podcasting #torontopodcast #torontotalkshow #chef #celebritychef #masterchef #masterchefcanada #cookingshows #tvshows #culinary #culinaryarts #culture #toronto  #podcaster #thecoop #coop #podcast  #podcastjourney  #podcastofinstagram #mompodcaster  --- Send in a voice message: https://podcasters.spotify.com/pod/show/everythingwithange/message

How well do you receive? I remember a time not so long ago when this was a real struggle for me. I'm still improving, but it still doesn't come naturally to me. Receiving requires lots of practice. In order to practice receiving, you have to practice asking. There are other ways you can practice. In this episode, I'll talk about how to improve the skill set of receiving. And I'll talk about why that even matters. And I'll have a special guest that brought this into my awareness.Madhu is an internationally recognized Holistic Health & Lifestyle Coach. He lived and trained for half a decade as a monk in the Bhakti Yoga tradition. During these years, he was based in various monasteries in the US and India where he studied Vedic arts and sciences under renowned teachers. He traveled extensively, sharing spiritual knowledge and inspiration with communities of seekers on five continents. He now works primarily with busy entrepreneurs and professionals. He utilizes a unique Monk Mindset Method, to help them to overcome chronic fatigue, optimize their focus, and 2x their productivity and income.Connect with Madhu at his website: Madhu.Life or on Instagram @Madhu.LifeFree Monk Mindset Mastery Facebook Community: https://www.facebook.com/groups/monk-mindsetHolistic Health & Lifestyle Consultations: https://go.madhu.life/ayurveda-consultNourish: Group Coaching, Nutrition & Cooking Classes: https://go.madhu.life/nourishLet's CONNECT! There are LOTS of ways to CONNECT with me!I'm on Social!Instagram: @JillWrightCoachingFacebook: Jill Wright CoachingLinkedIn: Jill Wright CoachingPinterest: Jill Wright CoachingGo to my website: JillWrightCoaching.comSchedule a time to CONNECT: Book Time Now Join My Free Community I'm NEVER too busy to CONNECT!

Getting comfortable on camera, running online cooking classes, and maximizing your productivity with Ashley Covelli from Big Flavors from a Tiny Kitchen. ----- Welcome to episode 385 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Ashley Covelli from Big Flavors from a Tiny Kitchen about teaching cooking classes as a food creator. Teaching Cooking Classes Have you ever wanted to teach your own cooking classes but are not sure how to get started? Then you won't want to miss this episode with Ashley! In addition to sharing recipes on her blog, Big Flavors from a Tiny Kitchen, Ashley also runs online cooking classes in partnership with local libraries. You'll hear how she started doing these classes, how she got comfortable being on camera, what equipment she uses to run the classes, and more. If you're looking to add a new revenue stream to your business, cooking classes might be a fun option to look into! In this episode, you'll learn: How Ashley started sharing food content online How she started teaching in-person cooking classes Why she switched to teaching virtual cooking classes How her cooking classes work What equipment she uses to run her classes How she got comfortable being on camera How she uses time blocking to maximize her productivity Why she recommends documenting your processes Resources: Big Flavors from a Tiny Kitchen Ashley's Upcoming Cooking Classes LiveJournal Blogger Zoom Aputure Amaran P60X Panel Light Alvoxocon USB Lavalier Microphone Gumroad Food Blogger Pro Video Courses

Finding your purpose as a business owner and teaching engaging online cooking classes with Cynthia Samanian from Culinary Creator Business School. ----- Welcome to episode 373 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Cynthia Samanian from Culinary Creator Business School about teaching online cooking classes. Teaching Online Cooking Classes Have you ever wanted to teach online cooking classes but you're not sure how to get started? Well, Cynthia is here to help you out! She's the creator of Culinary Creator Business School, a program that teaches culinary business owners how to teach their first online cooking class in 90 days or less, and she's here on the podcast today to share her best advice with our listeners. In this episode, you'll hear what her business journey has looked like, why she decided to launch her program, her best tip for those wanting to teach online classes, and more. Enjoy! In this episode, you'll learn: What Cynthia's entrepreneurial journey has looked like What she learned working as a product manager Why she decided to launch Culinary Creator Business School What she teaches her students in her program Her best tip for those wanting to teach online cooking classes Why it's so important to know your purpose as a business owner Resources: Culinary Creator Business School The Culinary Creator Business School Podcast Brit + Co 328: Hosting Events – How Liz Della Croce Plans and Runs Successful Food Blogger Retreats Bumble Expo West Alt Summit Digital Course Academy 308: Virtual Events – Earn an Income by Teaching Classes Online with Tomas Hoyos Moment All-In Podcast From Market to Table Follow Cynthia on Instagram and Facebook Join the Food Blogger Pro Podcast Facebook Group If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership