Podcasts about Cooking school

●YouTube影片● https://voh.psee.ly/78vwx3 ●FB粉專影片 ● https://voh.pse.is/78vwxm 本集主題：隱於山林裡的食節記憶：賽德克飲食文化X歲時祭儀 訪問：王孝良 內容簡介： 藏匿於深山中的原夢觀光農園 一窺神秘的賽德克族歲時祭儀 豐富的故事、照片 展現最真實的賽德克族飲食以及文化 「在已經不可考的賽德克族歷史紀錄裡，我們的祖先來自中央山脈牡丹岩山區的PUSU( 根源)Qhuni( 樹木)，那裡是相傳中最初的發源地。這段時期，也可以說是神話的起源期，流傳下了許多的傳說故事。」 台灣，是一座面積達36000多平方公里的多山島嶼。全島六成以上的土地，都被森林覆蓋。就連山地面積也占到全島總面積的46.73%。 在這些山林中埋藏者的，可不只有花鳥魚蟲與自然風光，還有台灣各原住民族的語言、祭儀、飲食…等獨特的文化，和他們世代傳承的傳說與存有他們記憶的家鄉。 賽德克族，是台灣的原住民族之一，廣泛的分布於南投縣仁愛鄉。賽德克族的歷史悠遠，大約在300年前部分族人脫離泰雅族，逐漸形成屬於賽德克族自己的獨特文化。 賽德克族人也從很早就意識到自己跟泰雅族的不同。但是當時的人們還是習慣性的將泰雅族以及賽德克族劃分到一起。但是隨著賽德克族人族群認同的加強，再加上基於對德克達雅、都達、德魯固三個語群共同歷史的認同。賽德克族人遂發起了「賽德克族正名運動」，並成功地在2008年4月正名成功，正式成為台灣原住民族的一員。 位於南投縣仁愛鄉的眉溪部落，便是賽德克族的其中一個居住地。作者王孝良先生便是居住於眉溪部落的賽德克族一員。從103年之後便返回眉溪部落繼承家業，經營著位於眉溪部落中的「原夢觀光農園」。 並希望以此改變主流社會對於賽德克族飲食的傳統印象，同時也可以藉著美食吸引來各地的旅人，向世界展示那獨屬於賽德克族的、令他感到驕傲的賽德克族獨特的文化內涵。 同時眉溪部落的所在地有非常豐厚的自然資源，更曾是台灣蝴蝶的重要產地。光是南山溪夢谷地區，就有多達200多種的蝴蝶品種。加上各式獨特的、台灣最美的原始自然風光。這些都足以讓眉溪部落成為台灣最美、最獨一無二的世外桃源。 王孝良先生希望藉著這本書，向我們展示那些在學校課本之外，那些屬於賽德克族的飲食、服飾、居所、祭儀與文化，以及眉溪部落和南山溪獨有的自然風光。將那些隱藏在山林間的美麗與人類共同的文化記憶，用這本書直接帶到你面前。 我們將那些真實且美麗的照片，小心翼翼地保存在這本書裡，為的就是想與您一同欣賞。所以趕快買一本回去吧！ 厭倦了鋼筋水泥、車水馬龍的你，絕對會需要一本這樣的書籍，讓它能在閒暇之餘陶冶你的內心。  20道傳統賽德克手作料理，體驗台灣最美的傳統文化 精選20道賽德克族的傳統美食，每一道都是傳承自賽德克族上百年的文化歷史，即使無法親身蒞臨賽德克族的土地，也能在家體驗最純正的賽德克料理。 小米，在以麥跟大米為主食的現代台灣，是一種比較少見的作物。但在古代的台灣，小米卻是賽德克族人賴以為生的主食之一。 這本書裡面有多樣由小米製成的料理，讓吃慣了飯麵的你，偶爾也能換換口味，一起品嘗這現代少見的主食吧！  山林裡的食材，原始風味的絕美展現 使用大量台灣特有野菜，能夠更加突現料理風味、特色。在繁忙的都市生活中也能一品山野間最自然、原始的美味。 賽德克族的飲食文化，一直是以就地取材為主。因此很常會使用一些現代都市人日常生活中少見的食材。 例如溪魚筍湯，選用的都是山林間最天然的新鮮食材。溪魚就是苦花魚，是都市中少見的魚類，卻是台灣山地溪流中一種非常常見的魚種。苦花魚具有極高的實用價值，肉質鮮美甘甜，配上鮮筍一起熬煮成湯…。您一定要試試！  豐富詳盡的故事，跟作者一同探秘賽德克族世居地 讓您一起跟著作者，一起體驗賽德克族的傳統文化與祭儀，將美好的記憶用文字紀錄的方式，帶您一起參與，那些屬於賽德克族的獨特文化內涵！ 賽德克族的祖訓GAYA便是一個很特別的文化。GAYA是賽德克人凝聚部落意識的一種方式，也是維持社會運轉的利器。 GAYA裡記載了很多的倫理道德跟生活規範，確保著部落社會的正常運作，形成了一套獨特的，專屬於賽德克族的道德系統。  實地取材，最真實的照片呈現 所有的照片都是現場拍攝，展現台灣最原始的山川、溪流。不知道賽德克族的傳統居所長甚麼樣子也沒關係，本書將以照片原樣呈現屬於賽德克族的獨特居所！ 坐落在南山溪畔的眉溪部落，至今還保留著大量賽德克族的傳統屋舍。潺潺流過的溪水，也為他們帶來了豐富的自然資源。 再往上走一點的夢谷瀑布，更是台灣美麗的幾個瀑布之一。湍流的河水順著地勢傾瀉而下，在山谷間留下一抹白玉般的印記。搭配上四周鬱鬱蔥蔥的樹林，絕對是值得你一看的絕美景觀！ 作者簡介：王孝良（Iyung Sapu） 簡歷： 身為台灣原住民賽德克族人，一直希望能夠改變外界對於我們族群餐飲的刻板印象，所以於103年退伍後就返鄉接家業所經營的餐廳原夢觀光農園，擔任廚藝總監一職。從以前桌餐的概念，慢慢改變成現今的精緻料理。 原夢觀光農園除了餐飲，也有專屬賽德克文化歷史導覽，並擁有眾多種類的蝴蝶生態環境；現在更為了提倡食農教育及面對食安問題，我們引進泰國COOKING SCHOOL的概念，打造一間餐飲學校，讓來訪旅客不僅可以嘗到傳統料理也可了解蔬食的來源及親手做料理的體驗，這樣不僅吃的開心、玩得開心更重要是食的安心。 學歷： 亞洲大學經營管理學系碩士 嶺東科技大學企業管理系 現職： 南投縣烹飪商業同業公會／理事 原夢觀光農園民宿／負責人 作者粉絲頁： 原夢觀光農園 出版社粉絲頁： 出色文化 #李基銘#李基銘主持人#fb新鮮事#生活有意思#快樂玩童軍 #廣播之神#廣播之神李基銘#漢聲廣播電台 YouTube頻道，可以收看 https://goo.gl/IQXvzd podcast平台，可以收聽 SoundOn　https://bit.ly/3oXSlmF Spotify　https://spoti.fi/2TXxH7V Apple　https://apple.co/2I7NYVc KKBOX　https://bit.ly/2JlI3wC Firstory　https://bit.ly/3lCHDPi 請支持粉絲頁 廣播之神：  / voh.god  李基銘主持人粉絲頁：  / voh.lee  李基銘的影音頻道粉絲頁：  / voh.video  -- Hosting provided by SoundOn

Dave from Creative Kitchen and Lana from the 1889 Cooking School talk about the love of making sourdough bread (and the hottest tool - the Dutch Dough Whisk) plus some great accessories that you are sure to hear about in 2025 for the cooking enthusiast in your life. See omnystudio.com/listener for privacy information.

Where Y'Eat: Learning at Lunch at a Cooking School Restaurant

This week, I was delighted to be joined by two New York Times best-selling novelists who happen to live right here in Arizona & both of whom I met through Barbara Peters' wonderful world-famous independent Poisoned Pen Bookshop in Scottsdale. Jenn McKinlay is the award-winning bestselling author of several mystery & romance series & her work has been translated into multiple languages & in countries all over the world. Hard at work on her next books, Jenn's latest releases include LOVE AT FIRST BOOK, FONDANT FUMBLE, & her upcoming holiday-themed mystery A MERRY LITTLE MURDER PLOT is available on October 8. Paige Shelton had a nomadic childhood, as her father's job as a football coach took the family to seven different towns before she was twelve years old. After college at Drake University in Des Moines, Iowa, Paige moved to Salt Lake City, where she thought she'd only stay a few years, but she fell in love with the mountains & a great guy who became her husband. In 2015, her family moved to Arizona. In addition to the SCOTTISH BOOKSHOP MYSTERIES, she also writes the ALASKA WILD book series which began with THIN ICE. Her other series include the FARMERS' MARKET, COOKING SCHOOL, & DANGEROUS TYPE mysteries. PERFECT STORM, the sixth ALASKA WILD series title will be out on December 3, 2024, & WRITTEN IN STONE, the 10th SCOTTISH BOOKSHOP mystery is coming to stores on April 1, 2025.Given that not only do Jenn & Paige adore libraries & indie bookstores like Poisoned Pen but they also write mysteries set in bookshops, the idea of doing an episode centered on our love of books, movies, & bookshop movies seemed like a perfect fit! Warm, breezy, funny, & fast-paced, in addition to discussing the films DESK SET, 84 CHARING CROSS ROAD, & YOU'VE GOT MAIL, this wide-ranging episode touches on everything from their love of literature to the writing process itself. I had the best time with the prolific & insightful Jenn & Paige & you're sure to love our conversation as well.Originally Posted on Patreon (10/2/24) here: https://www.patreon.com/posts/113178419Theme Music: Solo Acoustic Guitar by Jason Shaw, Free Music Archive Shop Watch With Jen logo Merchandise in Logo Designer Kate Gabrielle's Threadless ShopDonate to the Pod via Ko-fi

Amid the worldwide boom in "washoku" traditional Japanese cuisine, Tokyo College of Sushi and Washoku has opened a school in London.

In tonight's bedtime story for kids, we're going to Potato and Beans' Diner, to hear the chef, Mrs Pig's life story, and how she went from little piglet, to rocket scientist, to top chef. It's inspiring! Relax, get sleepy, and let's begin!  Upgrade to Koko Club Today!

In this episode of The Edible Valley Podcast, hosts William Stringer and Chef Jonathan Frazier explore the benefits of attending culinary school. As they chat about their personal experiences, they highlight the rich culinary education available on Vancouver Island, including renowned institutions like North Island College, Vancouver Island University and Camosun College. Jonathan shares insights into his new role as an instructor, and the duo reflects on the opportunities and challenges faced by aspiring chefs. Whether you're considering a culinary career or just curious about the profession, this episode offers a glimpse into the passion and community that drive the industry. 

This week on What's Cooking, we're focused on a meal - lunch. For some lunch ideas now that school is back in session, we've reached Chef Yves Deschaines. He runs the cooking programs at Greener Village in Fredericton.

Dave from Creative Kitchen in West Acres details the difference in getting a GREAT set of Hestan cookware. It's time to upgrade! Lana from The 1889 Cooking School talks about how they utilize this product.See omnystudio.com/listener for privacy information.

Get your 3 months FREE Beauty Pie Membership HEREIn this week's episode we are joined by Kate Pope, Founder of Regenerative Cooking School , Nutritional Therapist, GAPS Practitioner and mum. In this episode Kate gives so much wisdom and insight into nourishing yourself and your family including tips on easy go-to family meals, histamine intolerance, dairy and dairy intolerance, picky eaters and introducing solids to your little ones.Regenerative Cooking School teaches people the foundations of therapeutic cooking. It provides support for transitioning from a Standard American Diet to one of delicious, nutrient dense whole foods, specifically for families. Helping more people access their power and live fully their best lives. Empowerment and power is at the heart of what the Regenerative Cooking School does by connecting people to local farmers, local economies and most importantly, themselves.Regenerative Cooking School teaches about the systemic issues of eating fast food, processed foods, and fake foods-- even beyond how it makes you feel. When taking the birds eye view of these lifestyle habits for the financial, social and health impacts they are having on families and individuals, it is easier to let them go. We teach decision making around food by showing you when it's important to look at the bigger picture, and when to consider the micro, ultimately creating more balance in your personal ecosystem. Teaching you to start to weave the web of wellness with whole foods as a strong foundation.Connect with Kate HEREDownload your FREE Meat Stock Guide HEREShop Kate's courses HEREConnect with the Carol App HEREDownload the free Carol App for Mums on iOS and Android!Submit your questions to the podcast HERE & start your question with the word 'PODCAST'. We can't wait to hear from you! Hosted on Acast. See acast.com/privacy for more information.

Lily Ramirez-Foran, Author of ‘Tacos' & Founder of Picado, a Mexican Grocer and Cooking School

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Shawna Goodman. Among other endeavors, Chef Goodman combines her love of cooking and living in Israel with her philanthropic work; she also leads a yearly tour for women, called Shefa.    “The incredible initiatives that are coming from everybody's regular kitchen [in Israel] and the capacity for giving is [amazing],” she says. “There's no greater comfort than someone's home cooked meals.”   Goodman, who grew up in Canada, graduated from the Natural Gourmet Cooking School and in pastry arts from the Institute of Culinary Education (formerly, Peter Kump's Cooking School) both in New York City; she also trained at the Cordon Bleu School in Paris. She loves the abundance of fresh produce in Israel.   “As a Canadian, eating local would have meant eating apples and maybe some potatoes and some onions, because most of the year we're under mega snow,” Goodman explains. “Being a chef in Israel … I really appreciate when something comes in bloom and something becomes ripened, and it's usually from my backyard or my friend's backyard; the sharing and the partaking in what's around me is inspiring.”    Chef Goodman talks about living and cooking in Israel, her food-loving origins … and how that love continues to shine, culinary school adventures, and more. She also shares why you should always share your recipes, along with her favorite comfort food recipe - overnight French toast - which you can find at JewishJournal.com/podcasts. Connect with Chef Shawna Goodman on Facebook. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

The day is closely approaching everyone! You know we've been hard at work preparing the biggest changes to Brownble since we started it and so much is coming. Click play above to learn all about it, what's new, what is included if you're already a student or member, as well as what's coming on Sunday July 7th. To learn even more about all these new updates, read our FAQ's regarding your access if you're a current student, and get on our list to receive an early bird special for the new full access membership to our vegan cooking school, click here or visit our blog at brownble.com

This week I welcome Erin Fletter, the passionate founder and CEO of Sticky Fingers Cooking. Discover how Erin's humble beginnings at her kitchen table led to the creation of a thriving children's cooking school franchise. Learn about her inspiring journey, the challenges she faced, and the innovative systems she implemented to begin successfully scaling her business across the United States. Erin shares her experiences and insights on the importance of giving back to the community, the critical role of technology in managing operations, and the unique international recipes that set Sticky Fingers Cooking apart. Get inspired by Erin's dedication to empowering women and minorities through franchising, and her commitment to building a supportive and inclusive business environment. Don't miss this insightful conversation that highlights the core values of franchising, the power of mentorship, and the impact of community-driven business models. Erin's passion and perseverance have earned our Rising Star for Q2, 2024.  StickyFingersCookingSchool.

We're kicking off Season 2 with a new partner in Delli & the incredible Sophie Wyburd to match. Never have we had a guest bring so many incredible stories & also such infectious laughter to the pod! She takes us through her incredible culinary career: from studying at Leith's Cooking School to working under Jeremy Lee at Quo Vadis to how she headed up a food revolution with the award winning MOB & why she eventually decided to quit! Sophie also takes us through her incredible new cookbook ‘Tucking In' (order below), her worst food fads, favourite places to eat, best cooking hacks, her ‘go-to's & much more……. Sir back, relax & enjoy -------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Order Now - https://www.amazon.co.uk/Tucking-Comforting-Cookbook-Sophie-Wyburd/dp/1529909953

If anyone knows the cuisine of Nice, it's Rosa Jackson, owner of Les Petits Farcis for over twenty years. Located in the sunny south of France, Niçoise cooking is known for its freshness and Mediterranean flavors, using ingredients that range from local olive oil and anchovies to vibrant vegetables, such as tomatoes, Swiss chard, and zucchini (and zucchini flowers), as well as fresh goat cheeses and fragrant basil. Rosa is the author of Niçoise: Market-Inspired Cooking from France's Sunniest City, with recipes that'll entice you: Pan bagnat sandwiches packed with fresh, crisp vegetables; soupe au pistou, a lively vegetable soup for summer swirled with basil pistou; caramelized orange cake; a foolproof lemon soufflé; and a lemon tart accented with olive oil. During our chat in my kitchen in Paris, Rosa and I discussed the cuisine of the sunny city she lives in, including the controversies surrounding the salade Niçoise (and the, um…less-than-enthusiastic local reaction to the Larousse version) and how to make a proper Pan bagnat, a sandwich that's so esteemed in the region that there are official guidelines about what can, and can't, go into the sandwich. Enjoy the chat! - David* Visit Rosa at her website Rosajackson.com* Follow Rosa on Instagram* Subscribe to Rosa Jackson's newsletter* Visit Rosa's cooking school in Nice, Les Petits FarcisI hope you enjoy my newsletter and podcasts. If you'd like to have them delivered right to your inbox, subscribe below! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

High profile Chef Peter Gordon's restaurant and cooking school Homeland, needs a new home. The business that supports Aotearoa's sustainable kai producers operates out of a building near Auckland 's Westhaven marina. But the site has been sold to a developer and their future plans don't include Homeland. The hunt for a new location for the cooking school and dinning room has so far been unsucessful. Chef Peter Gordon speaks to Lisa Owen

Jackie Price found a love of cooking when she was a young teen. And while she loved working in a restaurant, her true passion she found was teaching others. She saw a need in the St. Louis community for more hands-on cooking classes, and the Fennel Cooking Studio was born. Little did she know just how much of a demand there would be. Classes sell out and people are setting alarms to secure a spot when the new batch opens each month. We sat down in the bright and cheery classroom space of her Midtown St. Louis studio to talk about building her business, her favorite things about teaching, and a new partnership she has with the Tower Grove farmers market helping St. Louisians learn how to cook what's in season each week.

This week my guest is chef Christine Van Bloem. For 15 years Christine ran the successful Kitchen Studio Cooking School in Frederick, Maryland, a recreational cooking school. When the Covid pandemic hit, she had to stop doing in-person cooking classes. She pivoted to online cooking classes, hoping to go back to in-person. Then, her husband had a stroke, she had a heart attack, and the landlord of her business evicted her.That's enough for most people to throw in the towel. Christine took some time away from the kitchen, but now she's back. On the show, we discuss her new venture The Empty Nest Kitchen. She'll talk about what her cooking class model looks like today. CHRISTINE VAN BLOEMThe Empty Nest Kitchen on Instagram, Facebook, and TikTokThe Empty Nest Kitchen websiteCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites  SPONSOR INFO  United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the showSupport the show

Mary Ann Esposito is a legend. She is the star of Ciao Italia, a PBS show she produces in New Hampshire. Syndicated nationally for 31 years, it's the longest running cooking show in America. She has written over a dozen books focused on Italian regional cooking, and at 81, she still leads cooking tours to Italy. Fascinating, feisty, and down-to-earth, I just love her. Let's have a listen.Photo courtesy of John W. Hession.Let's Talk About Food is Powered by Simplecast.

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.

Alison Cayne is the founder of Haven's Kitchen, a pioneering culinary school, café, and consumer brand that has been at the center of the New York City food world for nearly a decade. We absolutely loved catching up with Alison about her journey to launching the company and some of the wild events she has hosted over the years. We also talk about her pivot to the world of consumer packaged goods and how she makes it all work in this very competitive world. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM HAVEN'S KITCHEN:How the Haven's Kitchen Team DIY'd Their Way to a New Test Kitchen [AD]How Alison Cayne Handles a Cooking School, a Café, a Sauce Business, and Five Kids [BA]In The Sauce [Apple Podcasts]

Texan native Molly Wilkinson moved to France to follow her dream of French pastry cooking and baking a number of years ago and since then has met her fiancé, moved to Versailles and now has an amazing business bringing the opportunity to all of us to cook like a French pastry chef, with her online French pastry cooking school.Molly is so down to earth, patient and accessible. Perfect attributes for a teacher! She has a fabulous cooking space in Versailles which is where all the magic happens online, but also in person for anyone heading to the town.Recently there is another exciting project that Molly is now sharing with us all. Molly has collaborated with author Mandie Davis and illustrator Pete Williamson and the result is a kids' book that is bright, colourful and fun, as it tells the story of Molly in Versailles! As well as having some of Molly's recipes in the book, it is a way to open up iconic places like Versailles to children. Often the story of historic places can be a bit dry and fact heavy, but this gets kids interested in history by making it fun and accessible.**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

At the heart of VIVE Cooking School is Jean-Luc Tan, a visionary with a deep-rooted commitment to igniting people's passion for real food. With Jean-Luc's guidance, VIVE embodies the values of generosity, togetherness and the joy of cooking, making it a unique and vibrant hub for food enthusiasts that share a common idea that food brings us closer. Jean-Luc Tan's own background is steeped in the rich culinary traditions of his French Cambodian heritage. His parents, who migrated to France after escaping the Cambodian civil war in 1975, instilled in him a profound appreciation for food and the importance of family rituals. The family table became a sacred space, where his parents found solace and happiness despite their long working days. Join Jean-Luc Tan and the team at VIVE Cooking School on a remarkable culinary journey, one that's fuelled by a love for food, tradition, and the joy of cooking. Explore the richness of real food, celebrate the cultures it represents, and build meaningful connections through the shared experience of creating and savouring delicious meals. www.relauncher.com.au www.instagram.com/relauncher_alison

This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history. On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques's cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's  Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

This episode originally aired during season 3 of The Drew Barrymore Show.Tiki Barber is at the Drew's News desk with Drew and Ross Mathews and they're covering the headlines including why lying about small purchases can be good for your relationship and a woman who found a sheep inhabiting her Airbnb. In an all-new Drew's Cooking School, Chef Anne Burrell is teaching an amateur cook how to make a honey garlic salmon with charred string beans.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hello, and welcome to our newest episode of Travel Connections. If you have been following me for a while, you will probably know that I discovered Tuscan Women Cook back in 2016. I had a friend in common with today's special guest, Coleen Kirnan. Our friend Brenda connected the two of us, and boy, do I owe her a lot! In 2017, Coleen invited me to go and experience TWC for myself, and I have been enamored with everything related to this beautiful destination ever since. I was so impressed and delighted with the entire experience. I have been back to the program numerous times, and in June of 2023, Coleen and her team invited me to be an Ambassador with Tuscan Women Cook. I assist the guests and do everything I can to support the experience by helping with the cooking classes and even with some translation. Yes, it is a dream job, and I am lucky enough to have it. However, you too, can experience the joys of Tuscan Women Cook by signing up to attend a week in this Italian paradise.  Coleen Kirnan owns and hosts Tuscan Women Cook. You may recognize her name and remember her from Season One of the podcast. Coleen was one of my first guests on Travel Connections! You can listen to our first episode in Season One, Episode 3. Her first career was as a successful commercial real estate business owner. While raising her family, she represented top-tier companies in multi-million dollar real estate transactions for over 30 years. As her kids grew up and moved out of the house, Coleen decided it was time for a change. She sold her thriving business and bought Tuscan Women Cook, a weeklong cooking/immersion school in a medieval Tuscan village.  A dream job, owning an Italian cooking school! Since 2016, Coleen has grown the business tremendously and curated the program to find the perfect places to dine, cook, and discover. Tuscan Women Cook tours Pienza, Montepulciano, Siena, and many other fantastic local spots. There are wine tastings, dinners with wine pairings, honey tastings, lunches by the pool, dinners by candlelight, and incredible Italian food making. In addition, she travels all over Italy and Europe to find the next best thing for her guests, whether it's part of the program or to share as recommendations. Highlights in this episode: Coleen is celebrating 9+ years of owning Tuscan Women Cook How Tuscan Women Cook Italian Cooking School is the original regenerative travel experience What is it really like on a tour? How is Suzanne part of Tuscan Women Cook? What does it feel like to visit an 800-year-old wine cellar? Details of the cooking experience with the nonne (Italian grandmas) The magic of Tuscany Who is ready to go back to Italy with Coleen and me? Coleen and the team handle every detail; your job is to get to Italy. As you have heard in this episode, I love this experience so much. I am also super glad that Coleen and I were able to talk about the importance of responsible travel, as well as regenerative travel. The idea of giving back to the local destination and offering respect and admiration as a traveler is paramount. Please check the links below for more information! Ciao for now! Important Links! Tuscan Women Cook Travel Connections Podcast Facebook: Tuscan Women Cook Adventures of Empty Nesters Instagram: Tuscan Women Cook Suzanne Stavert Adventures of Empty Nesters

Tiki Barber is at the Drew's News desk with Drew and Ross Mathews and they're covering the headlines including why lying about small purchases can be good for your relationship and a woman who found a sheep inhabiting her Airbnb. In an all-new Drew's Cooking School, Chef Anne Burrell is teaching an amateur cook how to make a honey garlic salmon with charred string beans. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Larry speaks with successful entrepreneur Vera Stewart about the 37 years of consistent hard work and persistence that resulted in the expansive VeryVera brand — consisting of The VeryVera Show, The VeryVera Cooking Camp, The...

Ray West is a rock singer and frontman for the band Spread Eagle. The band has shows lined up for September and will be on the Monsters of Rock Cruise in 2024. We discuss how the band was signed originally, touring with Vain, Ray's side projects, working with George Lynch and more! 0:00:00 - Intro 0:00:26 - Drug Cliche with Rock 0:10:10 - Spread Eagle Being Signed 0:13:00 - How Ray Joined Spread Eagle 0:14:45 - Record Deal & Production Agreement 0:17:30 - Signing with Frontiers Records & Royalties  0:19:12 - Touring with Vain 0:22:03 - Other Shows & Heavier Sound 0:24:35 - Sebastian Bach 0:25:35 - Alice In Chains, Pearl Jam & Mother Love Bone 0:32:22 - All Pointz West, Superfly & Magnificent Beasts 0:34:12 - Music Full Time & Cooking School 0:36:45 - Stand Up Comedy 0:38:05 - George Lynch 0:40:55 - Spread Eagle & Future Live Shows 0:45:15 - Being a Better Singer & Working Hard 0:46:35 - Same Song, Same Title, Freshness & Same Singers 0:51:15 - Production & New Bands 0:54:40 - Virtual Concerts & 80s Band Touring 0:57:25 - Changing Key of Songs & Hitting the Notes 1:00:45 - Working Around Bass Player's Schedule 1:02:10 - Rock Fans & Being Great Live 1:03:10 - Next Spread Eagle Record 1:05:10 - Joe DiMaggio Hospital  1:06:35 - Outro Spread Eagle website:https://spreadeagle.us/Joe DiMaggio Children's Hospital website:https://www.jdch.com/Chuck Shute website:https://www.chuckshute.com/Support the showThanks for Listening & Shute for the Moon!

"We will cook together, you'll don an apron and get your hands dirty, learning about local traditions on the way.  We eat and drink together, tasting wines chosen by Marco. Afterwards, in the late afternoon and evenings, you are free to go and explore or rest or catch up with family....."Welcome to the Episode #78:In this bountiful share we talk about Emiko Davies and Marco Lami's new Adventure, Enoteca Marilu in the village of San Miniato in Tuscany.  We talk Slow Food and Slow Travel and why they wanted to create their own Natural Wine Shop and Cooking School close to home.  We discuss Emiko's cookbooks and the next publication,  ‘Gohan: Everyday Japanese Cooking Memories and Stories from My Family Kitchen' that is due out September 2023.   One cannot resist asking Emiko a 100 questions about her books and the food writing journey.  We discuss ‘food' and the journey to creating her beautiful cookbooks.Enjoy….If you want to spend time at Emiko and Marco's Tuscan Table visit:  Enoteca MariluFind all Show Notes and details mentioned at: michellejohnston.lifeYou can now Support the Podcast and send your encouragement.© 2023  A Writer In Italy - travel, books, art and lifeMusic Composed by Richard Johnston © 2023Support the show

A 14 year old Minnesota boy wanted a motorcycle. He got a job as a dishwasher and it launched a stellar culinary career. We talked with Mark about himself, his outlook on the future of restaurants, and where the CIA is headed next.Photo courtesy of Mark Erickson.Let's Talk About Food is Powered by Simplecast.

EDU Headline Roundup: Supreme Court Rulings Impacting U.S. SchoolsLast week saw historic rulings from the Supreme Court on President Biden's student debt relief plan and affirmative action in college admissions. SCOTUS' rulings on these two issues have far-reaching implications. Critics of the affirmative action decision say it could make it more difficult for minority students to gain admission to selective colleges and universities, while the ruling on Biden's student debt relief program could prevent millions of borrowers from receiving relief in the wake of the economic impact of COVID-19 on loan holders.Culinary Arts Training, Michelin Stars, and the Art of FoodHaving been inspired by season 2 of The Bear, a critically-acclaimed TV dramedy series about a young chef who returns home to Chicago to run his family's sandwich shop after his brother's suicide, Chelsea and Katie are tackling culinary training this week on 16:1. From technical training, apprenticeships, and schools like the Culinary Institute of America and Le Cordon Blue (founded in Paris in 1895 and considered to be one of the most prestigious culinary schools in the world), we cover the entry points into some of the most demanding yet rewarding careers in food and drink. Learn how restaurants earn coveted Michelin stars, find out where your favorite celebrity chefs went to school, and what to expect if you want to succeed in the business of operating a restaurant. Sources & Resources:Wikipedia - Culinary Institute of America AlumniWikipedia - Le Cordon Bleu AlumniThe Culinary Institute of AmericaLe Cordon BleuOutkick - Taylor Swift Proves... by Mike GunzelmanElie Traveler - How the Prestigious Michelin Star System Really Works by Kim AylingWikipedia - Michelin GuideMichelin RestaurantsWikipedia - GastronomyInsideHigherEd - HEROES Act at Center of Debt-Relief Legal Fight by Katherine KnottNBC News - Supreme Court kills Biden student loan relief plan by Lawrence Hurley Cornell Law School - 20 U.S. Code § 1098bb - Waiver authority for response to military contingencies and national emergenciesWikipedia - The Color of Law by Richard Rothstein

Tiki Barber is at the Drew's News desk with Drew and Ross Mathews and they're covering the headlines including why lying about small purchases can be good for your relationship and a woman who found a sheep inhabiting her Airbnb. In an all-new Drew's Cooking School, Chef Anne Burrell is teaching an amateur cook how to make a honey garlic salmon with charred string beans. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bio: A food writer, librarian, and historian, Becky Libourel Diamond has had a varied career combining writing and research. Her latest project is The Gilded Age Cookbook, blends Gilded Age details and entertaining stories of celebrities from the era with historic menus and recipes updated for modern kitchens. Her previous book, The Thousand Dollar Dinner, tells the unique story of a nineteenth-century “Top Chef”-style competition between Philadelphia restauranteur James Parkinson and the Delmonico family of New York. The result was a luxurious seventeen-course feast that helped launch fine restaurant dining in America as we know it today. She is also the author of Mrs. Goodfellow: The Story of America's Cooking School, a successful nineteenth-century pastry chef who also ran an innovative cooking school for young women­ – a Philadelphia first. She is currently working on a book about the history of processed food. She lives in Yardley, PA. And here are the links: Rowman.com (use code GPFANDF30 to get 30% off preorders). Can also https://www.amazon.com/Gilded-Age-Cookbook-Recipes-Americas/dp/1493069454/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr= This website has links for preorder. https://www.beckyldiamond.com/the-gilded-age-cookbook _____________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Welcome to part 5…the last episode .. the finale…  of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the previous episodes in this series - I highly suggest you start with these first.Manna from Devon specialise in teaching wood fired oven cooking techniques to folks from all around the world.In Part 5 of this Masterclass series, its live cook time….I love a live cook…especially from folks who are so passionate with cooking in wood fired ovens…..David and I head into the Wood Fired Oven kitchen and cook up an amazing lunch which Holly, my wife Rachel and I all thoroughly enjoyed. David is a master cooking with Wood Fired Ovens - and I don't say that lightly. If you have listened to the previous 4 episodes in this Masterclass series - you will know what I mean. David is a huge wealth of knowledge…and I am so very grateful to both Holly and David for coming onto the Wood Fired Oven podcast and sharing this expertise freely with us all.Buttery bread rolls, Baked Camembert, tomatoes on a bed of gorgeous onions, and a gloriously golden chicken and ham pie were all cooked at the same time …I should add….in David's very versatile Bushman Wood Fired Oven. This live cook right in front of the oven is ….Inspiring and delicious.  You can find out more about this wonderful wood fired oven cooking school by checking out their website : MannafromDevon.com. I will leave a bunch of links to their website, books and online courses in the show notes. If you would like to become a supporter of the Wood Fired Oven podcast - please consider it - head over to Woodfiredoven.cooking/support where I have a left a few options for you to consider.Ok…sit back, relax and join me for this last episode in this wonderfully inspiring series….as we continue this incredible 5 part Wood Fired Oven Masterclass….. get ready for a delicious Live Cook in front of the Wood Fired Oven….with David Jones.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

What if you knew you were quickly losing your sight? That's something reporter Jason Strother has thought a lot about. In this episode, Jason takes a crash course at the Colorado Center for the Blind to navigate what cooking or grocery shopping might be like while blind. (Jason's reporting was supported by the 11th Hour Food and Farming Journalism Fellowship at UC Berkeley. This episode was previously called "Cooking School for the Blind.")See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to part 4 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the previous episodes in this series - I suggest you start with these first.Manna from Devon specialise in teaching wood fired oven cooking techniques to folks from all around the world.In Part 4 of this Masterclass series, we pick up where we left off last episode and discuss Bushman Wood Fired Ovens, the advantage of thermocouples, and how to incorporate the ‘Mississippi' heat assessment method into your wood fired oven cooking. David and I chat about why you might like to consider a few special and rather unique Wood Fired Oven cooking tools like heat deflectors, Blowpipes (I purchased x2 while I was there - a revelation actually), and why using silicone mats might UP your baking game. We take a tour in between a  little rain, through David's outdoor kitchen…where we reveal just how many Wood fired ovens they have on site…. This…might…surprise you.You can find out more about this wonderful wood fired oven cooking school by checking out their website : MannafromDevon.com. I will leave a bunch of links to their website, books and online courses in the show notes. If you would like to become a supporter of the Wood Fired Oven podcast - please consider it - head over to Woodfiredoven.cooking/support where I have a left a few options for you to consider.Ok…sit back, relax and join me ………as we continue this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Welcome to part 3 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the previous episodes in this series - I suggest you start with these first.Manna from Devon specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 3 of this Masterclass series, we pick up where we left off last episode and discuss baking the perfect Tarte tatine, experimenting with rabbit, lamb kleftiko and one of my all time favourites - lahmacun. We also chat about the three incredible books Holly and David have authored which of course you should treat yourself to and purchase today after listening to this episode. We also discuss some of David's favourite published recipes including some delicious fish dishes, something I have promised my wife I will do more of!Then we get down to business, the Manna from Devon - Wood Fired Oven kitchen tour. You have been waiting for it, where we chat about David's cooking gear and his Wood Fired Ovens.Sit back, relax and join me, as we continue this incredible 5 part Wood Fired Oven Masterclass series with David Jones.Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

For Thierry Marx, social commitment is a matter of honor. The French Michelin-starred chef is teaching refugees how to cook.

Welcome to part 2 of this 5 part Wood Fired Oven Masterclass Series where I sit down in the United Kingdom and talk to David Jones from the Manna from Devon Cooking school. If you haven't listened to the first episode in this series - I suggest you start with that one first.Manna from Devon specialize in teaching wood fired oven cooking techniques to folks from all around the world.In Part 2 of this Masterclass series, we pick up where we left off last episode and discuss cooking pizza, using Tuscan grills, Davids favourite cooking pans and how to roast the perfect chicken including the elusive crispy chicken skin. We also talk about the challenges of cooking tricker foods like Porchetta, baking the perfect bread rolls and David's unique techniques for smoking foods in the Wood Fired Oven. Genius actually. …lots coming up in this episode.Manna From DevonWebsite: https://www.mannafromdevon.comYoutube: https://www.youtube.com/@mannadavidInstagram: https://www.instagram.com/mannafdevon/BooksWoodfired Fish and SeafoodWoodfired Flatbreads and PancakesWoodfired Flatbreads & Pancakes in GermanOnline coursesAll the Manna from Devon online courses can be reached via their website here. They have a courses for pizzas, one for traditional style ovens, one for the modern metal ovens and one for the Morso Forno. £25 each - bargain!Support the showBecome a Supporter of the showPlease consider supporting the Wood Fired Oven Podcast. I am very grateful to all those who support the show. Every little bit helps to cover costs. Support the show here.Leave a reviewPlease leave a review on Apple Podcasts to let me know what you think of the show.My websiteCheck out my website woodfiredoven.cooking for episode show notes and links. Sign up to get the latest podcast news and receive my Wood Fired Oven Podcast Resource Pack.SocialInstagram: marks_WoodFiredOvenFacebook: Wood Fired Oven Chronicles Facebook groupYouTube: @woodfiredovenpodcastTwitter: @WFOPodcastRecommended Wood Fired Oven booksCheck out my favourite books. They have helped me a lot, both with cooking in my wood fired oven and learning to cook with fire.

Wayne Altman is an author, entrepreneur, and the founder of Melody Clouds, an audio app that has audiobooks, guided meditations, and binaural beats, which help you to relax, heal, and stay focused using science-based music therapy. In this episode, we talk about how Wayne transitioned from cooking school to the military and from the military to being the founder of Melody Clouds. Find out how binaural beats help Wayne treat his tinnitus and led him to build Melody Clouds to spread the power of sound healing, how music can take control of your mood and have beneficial effects to your body, the optimal way to listen to music, and Wayne's advice when facing challenges and obstacles. Learn more at TheCreativeHaven.com

Wayne Altman is a truly remarkable person who has served in the army and made a name for himself as an entrepreneur. In his quest for comfort from tinnitus, he joined forces with his wife Traci and brought Melody Clouds to life in 2018. Melody Clouds is a true gem - offering a wealth of Solfeggio, Binaural Beats, Guided Meditations, and over 16,000 Audiobooks - a total of 8000 hours of peace and relaxation. Wayne is also the proud owner of a golf technology store and a survival gear store that sells stylish apparel. Don't miss out on this opportunity to learn from and be inspired by Wayne.In this episode, Pamela peeled all the layers of Wayne's journey. Their conversation includes:- What inspired his journey to where he is today? Who are his main inspirations?- What did Wayne want to be as a child? How does it differ from what he does now?- Why did Wayne decide to quit cooking school and pursue the military?- What is Wayne's observation about credit, and why does he want to educate people about it?- What lead him to found Melody Clouds? How does it help in taking charge of one's mood?- What was one of the experiences that almost ruined Melody Clouds? How did Wayne address this?- What would Wayne tell his younger self based on what he knows now?- What's coming up in the next six to 12 months for Wayne?Listen to how Wayne Altman shares his remarkable story. Listen to the full episode here:- Apple iTunes: https://podcasts.apple.com/us/podcast/underdog/id1534385651- Spotify: https://open.spotify.com/show/6FbSDu0aNtuxAEiderUAfB- Website: https://theunderdogshow.comIf you found this story worth your time and made changes in your life, we'd love to hear from you! Subscribe and leave a review. Interested in how you can take control of your mood, or get first-hand experience on binaural beats, check out Melody Clouds here: melodyclouds.comFollow Wayne on his socials:Facebook: https://www.facebook.com/MelodyCloudsMeditationLinkedIn: https://www.linkedin.com/in/wayne-altman-99881321The Underdog Podcast host is none other than Pamela Bardhi. She's rocking the Real Estate Realm and has dedicated her life as a Life Coach. She is also Forbes Real Estate Council. To know more about Pam, check out the following:- Website: https://pamelabardhi.com- Instagram: https://www.instagram.com/pamela_bardhi- TikTok: https://www.tiktok.com/@pamela_bardhi

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)

Tune in for this week's BIZ BREAKDOWN SESSION on the Woman Entrepreneur Podcast, featuring Lisa Dickie - Business Woman, Head Chef, and Founder of Dickie's Cooking School. Lisa teaches endless recipes to try, dishes to taste, and techniques to master!

Tiki Barber is at the Drew's News desk with Drew and Ross Mathews and they're covering the headlines including why lying about small purchases can be good for your relationship and a woman who found a sheep inhabiting her Airbnb. In an all-new Drew's Cooking School, Chef Anne Burrell is teaching an amateur cook how to make a honey garlic salmon with charred string beans. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest today is Alison Cayne, who is the founder of Haven's Kitchen. Haven's Kitchen is a cooking school and a sauce brand that creates fresh sauces in easy-squeezy, lightweight pouches. In this episode we discuss: Why she wanted to teach others how to cook Founding Haven's Kitchen in NYC Why she decided to launch your own sauce line Her approach to packaging and brand positioning How she got into retail The current fundraising environment in CPG