Podcasts about Cordon Bleu

Cooking with cannabis has moved beyond the college dorm weed brownie. Today on City Cast Las Vegas, co-host Vogue Robinson sits down with Veronica Marquez, AKA Chef Vee, a Cordon Bleu-trained private chef who creates cannabis-infused fine dining feasts for celebrity clients — we're talking clams stuffed with cannabis aioli, scallops basted in cannabutter, and steaks with CBD-laced chimichurri sauce. Chef Vee shares hilarious stories from the world of high dining, gives home cooks some tips for infusing, and talks about how her meals are breaking down the stigma of who cannabis consumers really are. Do you have strong feelings about cannabis-infused cooking? Love it or hate it, we'd love to hear from — leave us a voicemail or a text message at 702-514-0719. Don't forget, we're also on social media and you can always tag us there, too! Follow us @CityCastVegas on Twitter and Instagram. For more Las Vegas news? Then make sure to sign up for our morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's guest Trisha Perez Kennealy went from being a Harvard MBA and prominent Investment Banker, to a graduate of Cordon Bleu, leader in the culinary world and owner of Boston's only Relais & Chataeux-- The Inn at Hastings Park.This episode dives into the world of hospitality, the importance of connection and customer service and how taking risks and believing in one's self can be the most empowering pillar for women.Get Ready To Be Inspired, Educated, Empowered and Entertained! For more information visit us @shesa10times5. https://instagram.com/shesa10times5

Warum sollten wir alle viel menschlicher mit Senior*innen umgehen? Ist eine liebevolle Umarmung manchmal die beste Reaktion? Und ist ein Cordon Bleu mit Sauce Hollandaise ein kulinarisches Verbrechen oder die beste Erfindung seit Menschengedenken? Das und unfassbar viel mehr - von uns - für Euch! Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/heinleinundweigert

Annabelle Baltierra is the senior director of HR for the Archdiocese of Los Angeles. Annabelle explains how the Catholic Church is a business. Annabelle shares the ups and downs of HR in a Catholic Church. You don't have to be Catholic to work for the archdiocese. Annabelle explains why she loves being able to bring her faith to the job, and how faith impacts the work culture. Talking Points: {01:45} Joining the Archdiocese of Los Angeles{04:25} The business of running a Church.{11:00} How working for the Archdiocese has impacted Annabelle.{16:50} Keeping up with market wages when you're a faith-based business.{19:00} How to avoid burnout.{22:00} Annabelle's purpose is found in teaching and being an educator. {25:40} Influencers in Annabelle's journeyAnnabelle Baltierra MD Bio:Annabelle has been an HR Professional for more than 25 years. She has served as the Sr. Director of Human Resources for the Archdiocese of Los Angeles for 10 years. She has worked for well-known organizations such as Cedars Sinai, the City of Santa Clarita, California Institute of the Arts. She has served as Vice Chair and Chair for PIHRA Woodland Hills. She is currently the Vice Chair of the National Association of Catholic Personnel Administrators. She has taught Human Resources Management courses for Cordon Bleu in Pasadena, and Los Angeles Valley City College for several years. She enjoys mentoring others and helping them find their own passion for Human Resources. Resources and Links:Website: https://lacatholics.orgConnect with Tom FinnLinkedIn: https://www.linkedin.com/in/therealtomfinn/Instagram: https://instagram.com/therealtomfinnYouTube: https://www.youtube.com/@therealtomfinnTiktok: https://www.tiktok.com/@therealtomfinnTwitter: https://twitter.com/therealtomfinn/Facebook: https://www.facebook.com/therealtomfinnPinterest: https://www.pinterest.com/therealtomfinn

Karen Krasne is the owner and Executive Pastry Chef of Extraordinary Desserts and the author of Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts, which is in its third printing. Once called the “Queen of Cakes” by Gourmet magazine, Karen brings a fresh and contemporary sensibility to special occasion cakes. What makes her cakes showstoppers are their unexpected flavor combinations and vibrant touches using fresh fruit and real flowers, which add flair without being fussy. Karen's cakes have graced the cover of Bon Appetit, and Forbes recognized her as one of the country's ten best pastry chefs. Karen has been featured in The New York Times, Sunset, and The Los Angeles Times, among other national and international publications. Karen is an industry veteran having been in the industry for over 30 years. She studied pastry making at the Cordon Bleu and returns to Paris, France each year to train with the masters at LeNotre and Bellouet Conseil. In this episode we discuss: How Karen first became interested in pastry Her European training Why she decided to start her own business Her signature items at Extraordinary Desserts Her inspiration and process for creating new recipes Karen's priority of hiring and nurturing women employees Writing her book, Extraordinary Cakes Her thoughts on the latest pastry trends and the next generation of pastry chefs And much more!   Episode Sponsored by  Dobla - IRCA We know pastry chefs are busy. Ordering from Dobla and IRCA means not having to make everything from scratch, and instead spending time assembling final products for sale. It means getting more products in one place, which cuts down on the time spent browsing catalogs, placing orders and visiting with sales representatives. That means you spend less time focused on the business and more time on the thing you love: creating succulent sweets and savories that will keep your customers coming back for seconds. For more information, visit www.dobla.com.

Nick and Angela welcome their very first Dame to DISH HQ. The iconic food writer, baker and television presenter is synonymous with Christmas. Mary Berry trained at the Cordon Bleu in Paris and the Bath School of Home Economics. Her passion for food quickly made her famous and over the last five decades she has been editor of food magazines, penned more than 75 cookbooks and become a much-loved star of the small screen. For seven years Dame Mary was a judge on The Great British Bake Off with Paul Hollywood and, along with Mel and Sue, shared her inimitable sense of humour with the nation. Cheeky winks and soggy bottoms made Mary Berry must-see TV. Her latest offering, Mary Berry's Ultimate Christmas features our very own Angela Hartnett, Rylan Clark and Monica Galetti and airs on BBC One this Christmas. Angela prepares an organic chicken, leek and mushroom puff pie, which Mary praises for its lovely thick crust, while Nick serves the mulled wine. Our trio shares a Waitrose Christmas Chocolate Yule Log, sales of which support the Building Happier Futures fund, helping young people from care. This conversation is full of quintessential Mary Berry moments in which she details her journey to becoming a national treasure and shares her secret to a perfect Christmas spread. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your questions to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a Somethin:Else Creative Studio production for Waitrose & Partners.

WDR 2 Koch Helmut Gote hat heute Schnitzel Cordon bleu dabei - gefüllt mit Schinken und Käse, mit Pommes aus dem Backofen. Von MS-Admin.

Srishti Godbole is the third contestant I have spoken to from the recent Pacific Region San Pellegrino Young Chef Competition, and I was excited to hear about her dish and to hear more about her journey as a chef. Srishti grew up in Mumbai and credits her Great Grandmother and her mother for her love, and in fact awe and wonder for food and cooking, having a particular moment of epiphany as she watched her mother bake a souffle. From there, she has pursued excellence, embarking on cooking degrees, various Cordon Bleu courses, internships and stages around the world and always voraciously lapping up the knowledge to become a better chef. Srishti is the epitome of focus, determination and discipline and she is no newcomer to high stakes competition, having represented India in Karate. Srishti works at Maximilian's in the Adelaide Hills, giving me yet another reason to visit Adelaide – of course, as if I need to be convinced – and so we had a chat on the phone. I look forward to meeting her in person sometime soon.

Savoring Appalachia Susi Gott Séguret When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. If the South is the heart of America, Appalachia is the heart of the South. It has been said that to understand America, you must first understand Appalachia. Edgar Allen Poe preferred Appalachia to America as a name for a country of enterprising immigrants. Join Susi Gott Séguret for an adventure into the soul of the Appalachian Mountains. Susi will dish out a program of stories and song, recipes, and her own fiddle playing. Whet your appetite as you savor the sweetness of the ballads and ingredients which define this region of rare history. BIO: Susi Gott Séguret, author, chef, fiddler, forager, hails from Madison County, North Carolina, in the heart of the Blue Ridge Mountains. A Certified Culinary Professional and Certified Specialist of Wine, with a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims, Susi is the founder and director of the Seasonal School of Culinary Arts. The school convenes four times a year; in Asheville, Ithaca, Sonoma, and Paris. Susi also orchestrates a series of wine dinners known as the Asheville Wine Experience; and a series of foraging-cooking-dining events called the Appalachian Culinary Experience. Susi has authored a quartet of books: Appalachian Appetite, Child of the Woods, Cooking with Truffles, and A Chef's Book of Favorite Culinary Quotations. http://www.susigott.com/index.html Recorded via Zoom on October 25, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Chef Barbara was born in Rome, educated at the Cordon Bleu, raised by her mother who taught her to use fewer ingredients but of the utmost quality, beautifully presented. Her passion for cooking is surpassed only by the love for fine art and classical music. Tune in to hear Charles and Barbara talk about life lessons. 

Inaugurato a Firenze l'anno accademico del Master biennale di primo livello in Arti e Scienze culinarie, tenuto dalla Scuola di Arte Culinaria “Cordon Bleu” presso l'Università telematica degli Studi IUL.“Dalla sostenibilità economica all'uso di nuove tecnologie” è stato il tema della prima lezione, intitolata “La cucina del futuro”, tenuta da Valerio Braschi, giovane chef di 25 anni, vincitore di Masterchef 6 oggi in servizio al Ristorante 1978 di Roma. L'evento si è tenuto alla presenza di Aldo Cursano, presidente di Confcommercio Toscana, Claudio Maffei, direttore commerciale di Giotto Fanti Fresh, Gabriella Mari e Cristina Blasi, direttrici della Scuola Cordon Bleu e di Guido Mori, direttore didattico dei corsi.Sullo sfondo c'è la crisi energetica, che ha causato l'aumento delle bollette di gas ed elettricità, stimato per bar e ristoranti in 14mila euro in più in un anno, in base a uno studio di Confcommercio, mentre secondo la Federazione italiana dei pubblici esercizi, il settore deve fare i conti con bollette triplicate nel giro di un anno. Per questo, appaiono a rischio le tecniche di stoccaggio nel ramo del freddo, gli abbattimenti e le rigenerazioni, così come stufati e lunghe cotture a favore di preparazioni più veloci.

You have a delicious meal in front of you. You chew, you taste, you swallow and enjoy. You think nothing of it. But a huge group of over 25 million adults and children cannot perform this pleasant daily ritual without great pain because of a swallowing difficulty called dysphagia. This condition forces them to a diet of very soft or pureed foods that are bland or filled with sugar and with very limited choices, so add boring to the long list. Although not afflicted with the condition, Dr. Reva Barewal relates to the pain and suffering of all those who are. Born in India when babies were delivered via forceps, her jaw was crushed. Consequently, she did not eat well as a baby and her parents and doctors could not diagnose the cause. The family moved to Canada, where more advanced medical analysis revealed the reconstruction that needed to be done to her jaw. Dr. Barewal then spent her life from childhood up to the age of 17 either in a dental chair or the surgical suite, science teaching her jaw to grow to the correct shape. During that period her only choice of diet was soft food because of the pain she experienced with food of any real texture. That is when her experimentation began, trying to find soft foods that were enjoyable and delicious to eat. It's also when she decided to help others with jaw configuration and chewing issues as she had experienced. But first, culinary school at age 16 to learn more about cooking those soft foods people with those issues could enjoy. Dr. Barewal went to Cordon Bleu from afternoon until evenings while attending dental school from morning until noon beforehand. Ambitious. She then decided to help people diagnosed with head and neck cancer, because when going through those treatments, the patients had severe chewing and swallowing issues and she was determined to help them. So she moved to the US and her company, Savorease, was born. Since her work with cancer patients, Dr. Barewal has discovered that people who have suffered a stroke and people diagnosed with dementia and many others also have trouble with chewing and swallowing, and her soft foods can help. There is another discovery: When people eat with their fingers and not utensils, they tend to eat more food. For those having trouble gaining weight or coming off trauma and needing to gain weight, her finger-food snacks are the perfect answer. The company's product offering is extensive, which certainly helps prevent boredom for its audience. Recently launched is the vegan cheese snack and both the harvest chicken and popcorn are longtime favorites. Her pediatric line is extensive too and is famous for its soft, quick-dissolve characteristics. Sales have been through the website and institutional sales through entities such as hospitals, where her snacks are used to help stroke patients not only get nutrition in their bodies, but also using the finger-food aspect to teach them to chew and swallow again. Senior centers and memory care centers also are huge prospects for Savorease as she continues to expand her marketing plans. One challenge has been to overcome the misunderstanding of texture. Even though Dr. Barewal explains that her snacks do not need chewing, that they simply melt in people's mouths, there is a suspicion built into every sales prospect. You can view the product line at her website, www.savorease.com and follow her on: Instagram, Facebook and Linked In. Our hosts: Twitter - @sarahmasoni and @spicymarshall. Instagram - @masoniandmarshall

Neustart missglückt: Der 1. FC Nürnberg verliert auch nach dem Trainerwechsel weiterhin Fußballspiele in der zweiten Bundesliga. Diesmal zum Debüt von Markus Weinzier 2:3 gegen Holstein Kiel. Nach einer ordentlichen ersten Halbzeit und einer 1:0-Führung durch Lino Tempelmann bricht der Club im zweiten Durchgang wieder einmal ein. Woran das liegt und welche Rolle Sportvorstand Dieter Hecking in dieser Krise spielt, darüber sprechen Fadi Keblawi und Uli Digmayer in der neuen und von der Sparkasse Nürnberg präsentierten Podcast-Ausgabe. Sie müssen den Sturz auf Platz 16 aber nicht alleine analysieren. Aufsichtsratsmitglied Matthias Fifka gibt einen Einblick in seine Arbeit beim Verein - und versucht Hoffnung zu machen in düsteren Zeiten. Warum in seinen Augen Hecking immer noch der richtige Mann für diese Aufgabe ist, erklärt Fifka natürlich auch. Außerdem geht es um die Ausrichtung eines Fußballvereins in einem komplizierten Wettbewerbsumfeld - und natürlich um das beste Cordon Bleu, auch wenn man das in und um Fürth findet.

Salutare, prieteni. Episodul de astăzi este o incursiune în bucătăria franceză, dar și o căutare a gustului perfect și a modului în care acesta se formează. Ghidul nostri este Nicolle Birta, (Margot), antropolog al gustului și deținătoare a diplomei de gastronomie Cordon Bleu. Altfel, vă povestim de drumurile noastre în România, ne luptăm cu plagiatul și analizăm cazul Mangia. 00:00 Despre România dureroasă când pleci pe drumurile sale 17:00 Plagiatul o istorie nesfârșită. Dar ce spune asta despre președintele Iohannis? 46:26 Nicolle Birta este invitata noastră dintr-o lume a mâncărurilor meșteșugite 1:58:25 Neașteptările îi caută inspirația lui Coolio 2:11:35 Spuma filelor prezintă un nou Julian Barnes - Ellen Finch, Mihai G.Netea Istoria genetică incompletă a poporului român, Pavlos Matesis- Mama cîinelui și Virgiliu- Eneida, cu o traducere de Eugen Lovinescu 2:29:16 Boarding Pass către Wurzburg 2:34:55 Fotbalamuc despre cazul incredibil al lui Devis Mangia.  

S'il est encore trop tôt pour sortir l'appareil à raclette, rien ne empêche de réveiller nos plats et nos papilles avec de délicieux fromages qui coulent. Bastien Petit, blogueur food et auteur de "Fromages fondus" livre ses secrets pour cuisiner du fromage fondu.

Die mediterrane Variante des Schnitzel-Klassikers: gefüllt mit Schafskäse und Chorizo statt Emmentaler und Schinken - serviert von Küchenchef Ermin Hadzovic aus Düsseldorf. Von Michael Treis.

Cordon bleu haché   Ingrédients : 500g de hachis mélange (bœuf et porc) 50g de gouda râpé 50g de jambon blanc 2c. à s.  de farine 1 œuf 4c. à s. de panure 20g de beurre Sel, poivre, paprika   Préparation : Mélanger la viande avec le sel, le poivre et le paprika. Diviser le mélange en 4 parties égales et former des boules que l'on va aplatir. Garnir la viande de fromage et jambon puis refermer avec la seconde boule et bien aplatir sur les rebords. Tremper les cordons dans la farine, puis l'œuf et enfin la panure. Faire fondre le beurre dans une poêle, puis faire revenir les cordons bleus de tous les côtés afin qu'ils soient bien dorés. Un repas que l'on peut accompagner de pommes de terre rôties et d'une salade verte. Recette réalisée par Audrey. • La suite sur https://www.radiomelodie.com/podcasts/10000-cordon-bleu-hache.html

Neulich biss Martin Machowecz in ein Cordon Bleu und traute seinen Geschmacksnerven kaum: Das schmeckt ja! Dabei war dieses ein veganes Cordon Bleu – ohne Schnitzel, ohne Schinken, ohne Käse. Machowecz begann zu recherchieren und erzählt im Podcast, wie viel Knowhow in Fleischersatzprodukten steckt, wie ausgerechnet ein Wurstfabrikant zum Herrscher über den Veggie-Markt werden konnte und wieso der Kampf gegen den Klimawandel auf eines nicht verzichten kann: das perfekte Mundgefühl.

Dans cet épisode nous allons moins parler de sport et surtout d'alimentation transformée. Même si nous parlons quand même d'un joueur de tennis qui arrive à faire croire aux enfants et aux parents que des chocolats sont bons pour la santé.Le cordon bleu du commerce et sa vingtaine d'ingrédients est un peu un symbole de l'alimentation ultra-transformée. A tel point que des mairies l'ont banni des cantines des écoles. Mon invité du jour a fait de ce cordon bleu le point de départ et le guide pour parcourir le monde de la malbouffe dans une BD passionnante. Elle retrace l'histoire, le fonctionnement et les conséquences de la malbouffe sur nous, notre société et notre Planète. Elle pointe aussi les dérives de l'industrie alimentaire et sa capacité à nous faire croire que ces produits transformés sont bons pour la santé alors que leur consommation est reliée directement à l'obésité.Un livre qui est le parfait complément de ceux d'Anthony Fardet que j'avais reçu il y a en février 2022 (Episode 25). D'ailleurs ce dernier apparaît dans la BD.Nous parlons de tous ces sujets dans cet épisode et allons un peu plus loin pour essayer de comprendre comment en tant que consommateurs nous pourrions faire bouger les choses pour retrouver une alimentation plus naturelle et meilleure pour notre santé.Le site de Vrob : https://vrob-illu.com/Vrob sur instagram : https://www.instagram.com/_vrob_illu_/Vrob sur Twitter : https://twitter.com/illuvrobAcheter le livre : https://amzn.to/3SM0tpeSport et Nutrition est un podcast dédié à l'alimentation sportive naturelle. C'est le fruit d'une collaboration entre Bertrand Soulier (podcast KM42) et Apirun, un couple d'apiculteurs mordus de course à pied et d'endurance. La performance sportive repose sur trois piliers : l'entraînement, l'équipement et la nutrition. Nous avons une conviction. Pour mieux bouger il faut bien manger. Et le meilleur carburant est naturel.Nous suivreLiens et notes du podcast : https://www.apirun.fr/podcastApirun sur Instagram : https://www.instagram.com/apirun1/Bertrand Soulier sur Instagram : https://www.instagram.com/bertrandsoulier/Le podcast running KM42 : https://bertrandsoulier.com/km42Illustration Florent Beaufils - Flowhynot : https://flowhynot.com/just-graph-it/ Notre politique de confidentialité GDPR a été mise à jour le 8 août 2022. Visitez acast.com/privacy pour plus d'informations.

A new French bistro-style restaurant opens at 4417 Main St. in Manayunk. KYW Newsradio's Hadas Kuznits chats with Cordon Bleu-educated chef Marcus Sumpter and James Morrissey, partner and designer of Blondie Hospitality, about the design, the concept and the menu highlights, as well as what this restaurant means for the economy of this neighborhood.

Grenchen: Grenchenbergstrasse bis auf Weiteres gesperrt; Biel: Start-Up Enuu ist konkurs

Would you risk it all and give up a well-paying stable career in Finance to try and pursue your passion? Well, the siblings Lena Chan, Co-founder & Pastry Chef, Mad About Sucre and Eric Chan, Co-founder, Mad About Sucre did just that, opening their gourmet restaurant. Lena even went one step further, flying to Paris to hone her craft at Cordon Bleu. Melissa Hyak speaks to them to find out more about their incredible career switch and how they managed to distinguish Mad About Sucre from the rest.See omnystudio.com/listener for privacy information.

For decades, the alt-meat movement has focused on ground meats like sausages, burgers, nuggets, sticks, and more. That's because it's just a lot less difficult to create these ground products than a more structured product like a steak or chicken breast. Still difficult, but less difficult. Several companies now though are trying to reach that holy grail of whole cut products, and one of them is Chunk Foods, hailing from the holy land of Israel.  As you'll hear in this episode, Amos Golan was a guy fascinated by chemistry. He tried a couple business ideas that didn't take off before starting to try to make steaks in his kitchen by putting soy through a fermentation process. After many failures, he finally created something he thought was worthy of showing to investors, one of whom was interested enough that they put in $50,000.  Fast forward to today and Amos has been making quite a lot of innovations in his process, is making a steak that I tried and really enjoyed, is overseeing a team of a dozen people, has raised millions of dollars, and claims his steaks are going to be hitting the United States by the end of 2022. Time will tell if that prediction pans out, and I certainly hope it does, but Amos has an impressive story that offers a good reminder to never give up, and that the most meaningful work of your life may still be ahead of you. Books Amos recommends in this episode Venture Deals Never Split the Difference The Periodic Table (memoir) More about Amos Golan Amos Golan is the founder and CEO of Chunk Foods. He has a deep passion for innovation and solving hard problems, and a solid background in science, engineering and design.  Amos graduated from the Adi Lautman Interdisciplinary Program For Outstanding Students at Tel Aviv University where he obtained an MS.c. in Organic Chemistry. He later moved to Boston and gained a second Master's degree focused on Human-Computer Interaction from the MIT Media Lab where he conducted research and worked on various futuristic projects with fortune 500 companies.  After serving in various roles with startup companies in fields such as ag tech, chemistry and biotech, Amos joined Ferrero's Open Innovation team in NY as the youngest member of its leadership team. At Ferrero, he led some of the company's most cutting edge innovation projects in biotech, food tech, age tech and digital technologies, trying to address pressing challenges around supply chains, climate change and ingredient sourcing, better-for-you nutrition, and sustainability. Amos loves food and cooking, and attended the Cordon Bleu culinary school, where he was trained in classic French cuisine and worked in several restaurants in Tel Aviv.

Lisa is joined by Michelle Dudash, RDN who shares 5  tips for healthy travel this Summer! This is one of the SUMMER SHORTS SERIES: 10-11 minute interviews with quick tips to immediately put into action! Award-winning registered dietitian nutritionist (RDN), Cordon Bleu-certified chef, and author Michelle Dudash creates top-selling and reliable solutions for busy women as they strive to feed themselves and their families nourishing meals while the clock is ticking. Michelle is the author of three books, including the new Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook: Quick and Easy High Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health(Fair Winds Press, June 2021), the top-selling Clean Eating for Busy Families, revised & expanded, and is founder of her newest endeavor Dash Dinners Meal Spice Kits.Clean. Fresh. Fast. It is Michelle's mission to make these three principles a part of your everyday food choices. Teaching millions of families how food and health can deliciously co-exist has been Michelle's mission for over 18 years – one meal at a time. From clean eating BBQ fixes, revealing which foods keep you cool in the heat (while not melting in your bag) and snack packs that save your day, Michelle is the expert in empowering you how to approach food with a nutritionist's perspective whether you're in the kitchen or on the road.

In this episode, we discuss the word evolve with Tokiko Sawada. Chef Toki Sawada and her husband and business partner chef Craig Takehara own Binchoyaki Izakaya Dining, which features Japanese comfort food. Chef Toki is one of a small number of successful women in Sacramento's popular farm-to-fork restaurant scene and was one of the all-female chefs in the 2019 Tower Bridge Dinner. She has 20 years of experience in the food and service industries, has studied at le Cordon Bleu in Pasadena, and has worked as a Sous Chef and Pastry Chef in many kitchens throughout California. Toki is a mom to three young boys and is a part of women in agriculture.Topics include why evolving is necessary, evolving as individual and as an organization or culture, tools for evolving, and obstacles in evolving. Hosted on Acast. See acast.com/privacy for more information.

Lisa is joined by Michelle Dudash, RDN who shares tips for making your next BBQ the healthiest and tasty as it can be!   This is one of the SUMMER SHORTS SERIES: 10-11 minute interviews with quick tips to immediately put into action! Award-winning registered dietitian nutritionist (RDN), Cordon Bleu-certified chef, and author Michelle Dudash creates top-selling and reliable solutions for busy women as they strive to feed themselves and their families nourishing meals while the clock is ticking. Michelle is the author of three books, including the new Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook: Quick and Easy High Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health (Fair Winds Press, June 2021), the top-selling Clean Eating for Busy Families, revised & expanded, and is founder of her newest endeavor Dash Dinners Meal Spice Kits.Clean. Fresh. Fast. It is Michelle's mission to make these three principles a part of your everyday food choices. Teaching millions of families how food and health can deliciously co-exist has been Michelle's mission for over 18 years – one meal at a time. From clean eating BBQ fixes, revealing which foods keep you cool in the heat (while not melting in your bag) and snack packs that save your day, Michelle is the expert in empowering you how to approach food with a nutritionist's perspective whether you're in the kitchen or on the road.

Fun day! Today is Meg and Kyle's anniversary (24!), and wow, are they wound up! Tune in to hear a variety of opinions, wild tales, and more than a few off-color words. Plus Kyle gives the rundown on how to set up your home bar for entertaining and for enjoying for yourself! See acast.com/privacy for privacy and opt-out information.

In the historically male-dominated culinary industry, Emmy-award-winning TV personality, celebrity chef, and New York Times best-selling author Giada De Laurentiis has not only helped pave the way for female chefs but has also shined a spotlight on the culinary arts as a whole. Giada has always been a trailblazer: from being the first in her family to graduate from college, to being the only woman in her class at Cordon Bleu in Paris, to being the first female chef to open a restaurant on the Las Vegas Strip at The Cromwell Hotel in Las Vegas.  But along the way, Giada faced a great deal of adversity - getting bullied as a child, experiencing the devastating loss of her brother, and fighting the sexism and discrimination she faced in the culinary industry.  For Giada, these challenges only fueled her fire - with her passion, a love of great food, and tremendous amount of perseverance - she had built an empire. In this episode, Randall and Giada talk about how Giada discovered her passion while working at her grandfather's restaurant DDL Foodshow, the cultural Italian norms that impacted her life, how she launched her career, how she overcame challenges and practiced resilience, how her time on The Today Show gave her confidence, and everything she's learned along the way. Topics Include: - Growing up in a traditional Italian family and her experiences in childhood- Getting bullied as a child- Being the first person in her family to attend college- Applying for and attending Cordon Bleu in Paris- Starting GDL foods - Landing Everyday Italian on the Food Network - Does practice make perfect?- Sexism in the culinary industry- Being the first woman to open a restaurant on the Las Vegas Strip- Giada's Restaurant at The Cromwell- Challenges she had to overcome- How her brother's passing influenced her life - The three most important ingredients to success- Advice for changing eating habits - Establishing the right work / life balance - Giving back and Stand Up To Cancer- And other topics…Giada De Laurentiis is an Italian-American celebrity chef, writer, and Emmy award-winning television personality.  She was the host of Food Network's Giada at Home and has been the host or co-host of 18 television shows, and she also appears regularly as a contributor and guest co-host on NBC's Today show.  She is the founder of the catering business GDL Foods, and the founder and CEO of Giadzy.com, an e-commerce platform which sells culinary goods and contains recipes, entertaining, and travel tips.  Giada is also the author of nine cookbooks including the #1 New York Times Best-Seller Eat Better, Feel Better.Resources Mentioned: Giada's Website: https://www.giadadelaurentiis.com/ Giada's Books: https://www.giadadelaurentiis.com/books Giada's Restaurants: https://www.giadadelaurentiis.com/restaurants 

Eine neuer Folgen-Mocktail wurde angerührt! Warum Chris beim Podcastpreis die Porsches in die Parklücken lotst, was ein Besucher*innen-Frühwarnsystem alles kann und warum Alexander Klaws im Cordon Bleu-Musical den Body Positivity Schinken spielt, erfahrt ihr mit 99%iger Sicherheit NUR hier! Bleibt drinnen, bleibt gesund und folgt @whatthehazel auf YouTube für spannende Vlogs aus Vietnam. Cin Cin!Mit dem Code DRINNIES bekommt ihr auf www.korodrogerie.de 5% Rabatt auf das gesamte Sortiment.Jetzt exklusiv 40 % Rabatt auf das Calm Premium-Abo sichern. Alle Infos findest du auf CALM.COM/drinnies See acast.com/privacy for privacy and opt-out information.

La célebre escuela de cocina Le Cordon Bleu se sube al carro vegano y de comida sana proponiendo una serie de talleres denominados Cordon Vert y que buscan adaptarse a las nuevas exigencias alimenticias. RFI asistió a uno de estos talleres impartidos en la escuela de París. Le Cordon Bleu propone, desde hace más de un siglo, transmitir las técnicas y los secretos de cocina de los chefs de la gastronomía francesa. Con más de 35 escuelas implantadas en 20 países, Le Cordon Bleu es la primera red mundial privada de institutos dedicados a las artes culinarias que cada año capacita a 20 mil estudiantes de diversas nacionalidades. De todas las escuelas, la más emblemática es sin lugar a dudas la que está en París, en el barrio de Beaugrenelle, a orillas del Sena, frente a la réplica de la estatua de la libertad y no muy lejos de la Torre Eiffel. Los modernos locales proponen diferentes cursos de repostería, alta cocina o panadería. Pero en esta ocasión, asistimos a uno consagrado a los vegetales, "Cordon Vert, cocina vegetariana." y nos pusimos manos a la obra. Escuche aquí el reportaje de RFI: Nick Potter viene de Boston, y aprovecha su estadía en París para aprender más sobre cómo cocinar los vegetales: “En estos momentos, la persona con la que me estoy quedando en París es vegetariana y hemos hablado mucho de ello. Me interesa la comida vegetariana porque es más saludable, ésa es la razón que me motivó para tomar este taller...” El taller vegetariano es impartido en francés por el chef Patrick Caals y traducido simultáneamente en inglés, ya que una buena parte de los asistentes son extranjeros.   Primer plato L'oeuf parfait, crème d'asperges blanches à la rélgisse, petits pois et pousses La primera receta es un “huevo perfecto” sobre una crema de espárragos blancos con petit pois y un toque de regaliz. Primero, saber escoger los espárragos, explica el Chef Patrick. Tienen que hacer un pequeño ruido al frotarlos. Después, pelarlos, quitarles las fibras exteriores y trozar el extremo. Lo que se retira se guarda ya que va a servir para hacer un caldo con el que vamos a cocinar después los espárragos. Los espárragos cortados se cocinan primero en poca mantequilla, para hacerlos “sudar” y luego se agrega el agua de cocción, no mucha. Después licuar y colar. Agregar a este puré de espárragos crema líquida, aunque si se busca cocinar de manera sana, mejor no agregarla. El montaje del plato lo hace el chef Patrick, quien lleva impartiendo cursos en el Cordon Bleu desde hace 14 años. Primero la crema de espárragos, con las puntas que fueron cocinadas aparte. Después el huevo perfecto, los guisantes, los croutones, unos toques de regaliz y hierbitas. Resultado final: Segundo plato  Carottes fanes de couleurs au curcuma frais, marinade aux raisins de Corinthe, palets de riz frits aux graines de sésame noir El segundo plato propuesto en este curso son unas zanahorias marinadas con pasas y cúrcuma, cocinadas en poca agua y acompañadas de unas rebanadas de arroz frito con ajonjolí negro. Y una vez montado el plato : Cursos verdes, Cordon Vert Estos dos platos vegetarianos forman parte de los cursos Cordon Vert que propone este instituto culinario para responder a la demanda de platos más saludables. El Chef Patrick Caal: "Trabajamos con los vegetales, la idea es tener un producto que sea relativamente natural y sano y también cocinarlos de manera sencilla para extraer todos los aromas...... las personas que vienen a estos cursos "verdes" están más en la llamada tendencia vegana, que les gusta el aspecto sobrio del plato preparado, ese lado vegetal, el gusto puro, sin muchas grasas, y es lo que proponemos en este tipo de curso". El huevo perfecto De lo más interesante en este curso fue aprender más sobre el oeuf parfait, “el huevo perfecto”, el summum de la gastronomía. Ni duro, ni blando, un huevo "perfecto" tiene una textura muy particular que se obtiene gracias a una temperatura de cocción muy precisa de entre 63 y 65°, durante una hora en un horno de vapor. La clara está ligeramente cuajada, y la yema es cremos. Este "invento" fue realizado por el físico-químico francés Hervé This quien descubrió que la clara cuajaba a partir de los 63 grados mientras que la yema lo hacía a 65. A partir de ahí llego el boom  de cocinar los huevos a baja temperatura, a 64 grados durante una hora aproximadamente. La técnica japonesa Onsen Tamago Pero si no se tiene un horno de vapor para lograr este huevo perfecto, o si no se quiere esperar tanto y gastar tanta energía, la asistente y traductora del Chef Patrick nos dio el secreto de  la técnica japonesa Onsen Tamago que aquí se los compartimos: poner a hervir un litro de agua (para ser exactos, 1003 ml) al llegar al punto de ebullición apagar, agregar 177 milímetros de agua fría. Sumergir el huevo en el agua, tapar la cacerola y dejarlo ahí durante 17 minutos. Sacarlo. Y ya está, ya tiene su "huevo perfecto".   Para servir, romper el huevo como si fuera un huevo fresco, con mucho cuidado, sobre un cuenco. También está el truco escuchado en algún lugar en Marruecos: “Sumerja huevos grandes en agua a 75ºC. Cuente 12 minutos. Retire los huevos. Sirva los huevos.” Entrevistados: Nick Potter turista proveniente de Boston, el chef Patrick Caals y Florian Le Minoux, responsable de reclutamiento de estudiantes para el Cordon Bleu.

Changes Revisited is a chance to revisit some of our most compelling and entertaining episodes from the archives. This week we look back at highlights from two very different episodes and two very different people - Kelis and Dr Larch Maxey (a climate activist).Kelis, the multi-platinum, Grammy nominated artist, fashion icon, entrepreneur, mother, and now Cordon Bleu chef and farm owner, talks about these changes in her life including going from city life to tending to animals. She also shares her unique perspective on motherhood and the power of women. It's a favourite on Changes!Dr Larch Maxey is a man who's dedication to affecting change knows no boundaries. Larch is part of the Extinction Rebellion. We spoke to him in February 2021 from underground as he and a small group of other protesters occupied tunnels outside Euston station in London protesting against the high speed rail project HS2. Larch talked through fighting for what he believes in, his first experience of learning about climate change and the turning point that made him dedicate his life to activism. It was a rare, emotional and insightful conversation.Further reading https://www.thetimes.co.uk/article/i-am-being-punished-for-peaceful-protest-before-appearing-in-court-k992m58l8https://juststopoil.org/https://www.hs2rebellion.earth/Listen to the full episodes here:Kelis:https://podfollow.com/changeswithanniemacmanus/episode/d002397ffc232691d2724ae61da43072b6f2dd1e/viewDr Larch Maxeyhttps://podfollow.com/changeswithanniemacmanus/episode/daf25c4b320565e72dd61d7fd2e190e0c07c1376/view See acast.com/privacy for privacy and opt-out information.

Today's recipe is Easiest Air Fryer Chicken Cordon Bleu.Here are the links to some of the items I talked about in this episode: #adAir FryerSmall BowlInstant Read ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

Bio: Susi Gott Séguret, author, chef, fiddler, forager, hails from Madison County, North Carolina, in the heart of the Blue Ridge Mountains. A Certified Culinary Professional and Certified Specialist of Wine, with a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims, Séguret is the founder and Director of the Seasonal School of Culinary Arts, which convenes four times a year in Asheville, Ithaca, Sonoma, and Paris, and also orchestrates a series of ultra-elegant wine dinners known as the Asheville Wine Experience; the gustatory extravaganza, the Asheville Truffle Experience; and a series of foraging-cooking-dining events aptly called the Appalachian Culinary Experience. Passionate about elements of taste and style, and how they extend from our palate into our daily lives, she strives to blend food, music, words and images into a tapestry for the senses, which she shares generously with all who cross her path. Séguret is the author of Appalachian Appetite: Recipes from the Heart of America, Child of the Woods: An Appalachian Odyssey, Cooking with Truffles: A Chef's Guide, and A Chef's Book of Favorite Culinary Quotations: An Inspired Collection for Those Who Love to Cook and Those Who Love to Eat. (Bio provided by author/ Photo provided by Author) Website (also features music info): http://www.susigott.com/index.html Susi Gott Seguret's books on Amazon https://www.amazon.com/Books-Susi-Gott-S%C3%A9guret/s?rh=n%3A283155%2Cp_27%3ASusi+Gott+S%C3%A9guret 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 their work, please visit their 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

The Fat One recounts a relatively boring weekend in Fat Acres before playing his annual sport ball song. There's also a big announcement about an upcoming event. Happy National Burrito, Carrot, Cordon Bleu and Ramen Noodle Day. Lawd!

Baumann und Clausen Podcast: Cordon Bleu

I love hearing people's stories and today's story is hopefully uplifting and will put a smile on your face because Jane is a true inspiration to budding health and wellbeing entrepreneurs and those who want to create social change.Jane is a dietitian and Cordon Bleu chef with more than 30 years' experience in the nutrition industry. She is the author of 9 best-selling books. She worked with Jamie Oliver on several of his projects, including the School Meals revolution, which showed that people-power can bring about social change. It is with this same mindset and passion that she is leading Nourish by Jane Clarke, which provides a solution to the problem of undernourishment and provides empowerment and inspiration to those who are vulnerable or facing a health challenge.You'll hear about Jane's career in nutrition that has spanned 3 decades including:Getting involved in Jamie's School MealsA shocking story about what happens when you challenge the powerful food industryHer personal health struggles with endometriosisStarting the UKs first private dieticians clinic and working with David BeckhamHer experience with dementia and her dadThe inspiration behind her new productI wanted to talk a bit about the entrepreneurial aspect of her journey in a similar way to how we've done on previous podcasts with Prue leith and Liz Earle. I truly believe in the power of expert, mission led businesses to ignite sustainable change. Our podcast recipe of the week, a recipe that reflects the topic of conversation on the pod! This week's recipe is my “Medicinal Veggie Broth” which you can find on the app here: https://apple.co/3G0zC0Z (iphone only, android users please bear with me)You can download The Doctor's Kitchen app for free to get access to all of our recipes, with specific suggestions tailored to your health needs and new recipes added every month. We've had some amazing feedback so far and we have new features being added all the time - check it out with a 7 day free trial too.Do check out this week's “Eat, Listen, Read” newsletter, that you can subscribe to on our website - where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think,and give us a 5* rating on your podcast player if you enjoyed today's episode.Check out the recipes and app here: https://apple.co/3G0zC0ZJoin the newsletter and 7 day meal plan here: https://thedoctorskitchen.com/newsletter/Check out the socials here: https://www.instagram.com/doctors_kitchen/ See acast.com/privacy for privacy and opt-out information.

It can be tough to come up with romantic and enticing plans for Valentine's Day dinner.Amy Reiley is here to help! She's a food writer and aphrodisiac expert who knows how to make your Valentine's Day dinner unforgettable. Most people think of aphrodisiacs as being something exotic or strange. But, that's not the case at all!Amy will be giving us the scoop on all the aphrodisiac foods that will get your significant other's heart racing.In this week's episode of Love Shack Live, Amy Reiley is sharing her wealth of knowledge on aphrodisiacs and how they can spice up your Valentine's Day celebration. She's sharing her insights on which foods have the most potent aphrodisiac properties, as well as tips on how to plan a menu full of alluring foods that will get your loved one in the mood. Whether you're looking to spice up your relationship or just want an excuse to cook a romantic Valentine's Day dinner, this episode is sure to give you all the information you need.Tune in if you're looking for some new ideas or want to take things in an exciting direction. Valentine's Day doesn't have to be just another dinner out with boring conversation. With these tips and recipes, you can create a romantic evening that will knock your socks off!Amy Reiley is an authority on aphrodisiac foods and a freelance wine writer and wine competition judge. She is also a speaker, cookbook author, and consultant. Reiley earned her Master of Arts (MA) in Gastronomy from France's culinary temple, Le Cordon Bleu. While at Cordon Bleu, Reiley rose to prominence for her work in culinary aphrodisiacs. In 2006, she released her first book, Fork Me, Spoon Me: the sensual cookbook. In June 2005, she was singled out as one of the five best female wine professionals in the world by France's Wine Women Awards. Reiley currently contributes to the wine section of Gayot.com.Amy regularly speaks and consults on the topic of aphrodisiacs and has appeared on The Today Show, CBS Early Show, Nightline, and even Playboy TV–you'll recognize her as the one wearing clothing.In this episode, we're covering several key topics about how aphrodisiac foods can help you create the perfect Valentine's Day dinner, including:Do aphrodisiacs work?How do you plan a memorable romantic evening?What are the best foods to serve to a date?Are oysters really aphrodisiac?What foods improve men's sexual health?What ate the best recipes for Valentine's Day?What is the worst food to eat on a date?Are there foods that can increase women's sexual desire?If you're looking for a way to spice up your Valentine's Day celebration, this episode is the perfect guide! Tantalize your tastebuds and give your relationship a boost with The Ultimate Guide to Aphrodisiac Foods for Your Valentine's Day Dinner!Resources:Learn more about Amy and her work here: https://www.eatsomethingsexy.com/New Free Masterclass: The Simple 4-Step System to Save Your Marriage. Reserve your spot here: https://stacibartley.com/3-steps-workshop/sign-up/Relationship Check-Up - tired of re-hashing your issues with your partner without making progress? Schedule your check-up today! https://stacibartley.com/schedule

Cordon Bleu

Today's recipe is Easiest Baked Chicken Cordon Bleu (It's done in stacks instead of stuffed!)Here are the links to some of the items I talked about in this episode: #adLarge Rimmed Baking SheetSilicone Baking MatInstant Read ThermometerHow to Cut a Chicken Breast DiagonallyHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.This episode was originally published in November, 2021 as Episode #1.Have a great day! -Christine xo

Clean eating has been trendy for years, but it hasn't been without controversy from those who say it can lead to eating disorders. There's also no standard definition for the term nor is it regulated, so there's been a lot of confusion about what it actually means. In this episode, I sat down with Michelle Dudash, an award-winning registered dietitian nutritionist, Cordon Bleu-certified chef, founder of Dash Dinners Spice Kits, and a television personality. She is also the author of the top-selling cookbook Clean Eating for Busy Families as well as Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook. We talked about the benefits of clean eating for kids and how to move from processed foods to real food, but still make room for your kids' favorite snacks. We also covered how to save money, save time, and get healthy meals on the table everyday, and Michelle talked about her favorite clean-eating recipes for kids.  Welcome 3:17 Let's talk about your story! 4:34 What is “clean eating?” 5:33 What does research show us about the benefits of clean eating? 7:25 Why is clean eating vital for kids?  9:40 What myths are there about clean eating? 13:24 What foods should parents focus on? 16:05 What are the best chicken and beef options?  18:11 What are the best drinks for kids?  20:23 What are some foods kids should avoid and is some processing ok? 21: 59 Does clean eating mean avoiding gluten and dairy? 23:47 What are easy tips for families to get more whole foods in their diets and follow a clean-eating approach? 27:03 If your kid has been eating a lot of processed foods and is a picky eater, how can you encourage healthier eating habits? 28:29 As kids get older, there are more opportunities for them to eat processed foods. How can parents encourage healthy eating habits without being too restrictive? 3:04 Can a hyper-focus on clean eating lead to disordered eating? 33:28 How can families follow a clean eating plan on a budget?  35:14 What are your best tips for busy families to get healthy “clean" meals and snacks on the table?  37:50 What are your favorite recipes from your book? LINKS MENTIONED IN THE SHOW Julie mentions this 2021 study that found there's no standard definition of “clean eating.” Julie mentions the NOVA Food Classification System Julie mentions her interview for Food Issues with Dr. Sheila Kilbane, “Help! My Kid Is Always Sick.” Julie talks about using the Pampered Chef pan for making homemade chicken nuggets. Michelle mentions her Dash Dinners Spice Kits. Grab a copy of Michelle Dudash's books, Clean Eating for Busy Families and Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook. Learn more about Michelle Dudash on her website and follow her on Instagram. FROM OUR PARTNERS Kids Cook Real Food eCourse The Kids Cook Real Food eCourse, created by a mom of 4 and a former elementary school teacher, is designed to build connection, confidence, and creativity in the kitchen. The course includes 30 basic cooking skills, 45 videos including several bonuses, printable supply and grocery shopping lists, and kid-friendly recipes. The course is designed for all kids ages 2 to teen and has three different skill levels. More than 18,000 families have taken the course and The Wall Street Journal named it the #1 cooking class for kids. Sign up now for the Kids Cook Real Food ecourse and get a free lesson for being a “Food Issues” listener.    Thrive Market  Thrive Market is an online membership-based market that has the highest quality, organic, non-GMO, healthy, and sustainable products. From groceries, clean beauty, safe supplements, and non-toxic home products to ethical meat, sustainable seafood, clean wine, and more, Thrive Market is where members save an average of $32 on every order! Through Thrive Gives, every paid membership sponsors a free one for a low-income family. Join Thrive Market today and get 25% off your first order and a free gift.  Vitamix 

On the next episode of the New Bridge Radio Show Kevin welcomes Dr. Christopher Earnshaw to the show.Dr. Christopher Earnshaw holds a Bachelor of Arts degree in Japanese and Chinese from London University.  He also holds a PhD in neuroscience and is the CEO of a medical Device manufacturer in Tokyo Japan.Dr. Earnshaw is an amateur cellist and lecturer at the School of Social Sciences at Waseda University Tokyo.He is a Past Grand Historian and 33 degree Freemason as well as the author of books on pharmaceuticals, tarot, Japanese art and neuroscience.   AND is a Cordon Bleu Licensed Cook.  We are humbled and pleased to have him as our guest!  You don't want to miss this episode of the New Bridge Radio Show.Author Christopher Earnshawhttps://www.youtube.com/c/SpiritualFreemasonryhttps://www.amazon.com/Christopher-J.-Earnshaw/e/B07W4VFMV5?ref_=dbs_p_ebk_r00_abau_000000Support the show (https://www.patreon.com/wltkdb)

Alrite. Dave got the issue of Heat magazine from 2002! Karl's aunt dated a Ken Dodd look-a-like.  Ricky notices Karl's round head. Steve got called "lanky" by an old old man on the tube. Karl's tip for avoiding a mugging and how he lost his job at Cordon Bleu. Churchill was "coked up." The lads talk about fables.  And lots of other nattering from two little Aussie radio fellas. Enjoy!  EMAIL: karlypilkboyspod@gmail.com Become a Patreon!: https://www.patreon.com/karlypilkboys See omnystudio.com/listener for privacy information.

Cordon Bleu nas Trombas - Extremamente Desagradável

www.loulabellesfrancofiles.comMolly Wilkinson has loved pastry all her life. After a brief visit to France during her College years, & also after working 9-5 in the US for a number of years (which she loved by the way!) Molly decided to follow her passion for baking and explored options to go to the Cordon Bleu cooking school in Paris!Initially the idea was quite scary and Molly thought there would be lots of obstacles but in reality, furthering her training in cooking was more economical in Paris than in the US! She could rent an apartment in Paris, go to the famous Cordon Bleu school in the steps of Julia Child and eat French pastries in Paris every day whilst she was learning to make French pastries herself! Molly now lives in Versailles (no not the Château!) teaching cooking classes online and has just penned her brand new cookbook.For FrancoFilers who are into French pastry, following Molly's adventures will not leave you disappointed! In fact Molly's enthusiasm for everything she does is infectious! I loved seeing France through her eyes. Molly chatted to me about her visit to regional areas including the Dordogne, the Loire and Normandy. Her energy and joie de vivre is just beautiful. This chat really transported me to France momentarily!

Almost four years ago, Veronica Villanueva received the bombshell of her life when her physician looked her in the eyes and said, “Sweetie, you have cancer.” Diagnosed with incurable Stage IV lung cancer and given six months to live, she rejected her diagnosis and dove into educating herself on available traditional and alternative treatments. A certified health coach and Cordon Bleu-trained chef, she developed her own treatment plan which combined traditional western treatment, holistic lifestyle changes, diet changes and alternative treatments. Making the impossible possible she beat her cancer.

Kathleen Hill may be known in Sonoma as the IT's Food and Wine Editor, but her vast experiences go far beyond the realm of food. As a young peace-corps intern, she convinced her boss to take the team to the National Mall to listen to Martin Luther King's I Have a Dream Speech. As a student at the Sorbonne, she skipped classes to work at the Cordon Bleu. As an author, she's written more than 40 books on everything from local events to dictatorships in the Philippines -- she was even called a good cook by the master Julia Child herself! Listen to Kathleen talk about this and more on this episode of Hello Sonoma. It was a treat to have her on the show.

Veronica talks about overcoming stage 4 ‘incurable' cancer, the importance of your thoughts and beliefs and the huge impact our words have on our world. Veronica Villanueva, discovered her "why" after being diagnosed with incurable stage IV lung cancer and given six months to live in 2016. Veronica rejected her diagnosis and dove into educating herself on traditional and alternative treatments. A certified health coach and Cordon Bleu-trained chef, Veronica cured her cancer by developing her own treatment plan and at the same time starting her own Cannabis/CBD product line, Alive-Well-Thrive. The line consists of CBD and Cannabis infused foods, balms, and oils to help others who want to lead happier and healthier lives. Veronica is also an author, having written, The Grace of Cancer, in which she details her wellness journey, as well as what her entrepreneurial journey has been like as one of the only female CBD producers in the US. http://veronicavillanueva.com/https://alivewellthrive.com/

“Even a soul submerged in sleep is hard at work and helps make something of the world.” — Heraclitus, Greek Philosopher --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

C'est grâce à Christophe Louie que nous avons rencontré Keiko Nagae. Au fil de la discussion vous découvrirez en quoi les souvenirs du goût et de l'enfance ont des influences sur notre vie actuelle. Keiko a su s'ouvrir aux propositions professionnelles et se diriger là où on son instinct lui disait d'aller. Consultante en pâtisserie, elle nous apprend en quoi le « Pourquoi pas ? » ouvre à une belle aventure. Au fil de l'épisode : Du début à 7:30 : Les prémisses : Des études pour devenir avocate au Japon à l'apprentissage de la langue française en Suisse. 7:30 à 14:00 : La Suisse, transition nécessaire entre l'agitation citadine japonaise et la vie en France. 14:00 à 22:15 : Évocation des souvenirs du goût : bistronomie française au Japon et île flottante 22:15 à 26:30 : L'école du Cordon Bleu, le premier stage et la découverte du tour 26:30 à 30:40 : Petit détour par le panettone 30:40 à 40:00 : Rencontres professionnelles avec Pierre Gagnaire, Yannick Alléno et Michel Troisgros 40:00 à 48:30 : Proposition du poste de cheffe pâtissière à La Table du Lancaster 48:30 à 1:03:00 : Être consultante pour pouvoir voyager, entrée au Balzac à la suite de La Table du Lancaster, ouvertures et événements 1:03:00 à la fin : Questions rituelles __________ Vous pouvez retrouver Keiko sur son compte Instagram : @keiko_nagae La recette offerte par Keiko et développée exclusivement pour vous (!!!) sera à retrouver demain sur notre compte instagram : @lenvers_du_dessert et rendez-vous sur notre site internet pour voir les derniers articles : lenversdudessert.com Un grand merci à XII pour les musiques du podcast et le mixage de cet épisode ! Vous pouvez retrouver son travail ici : https://soundcloud.com/rena12sance

Paul and Mike discuss pigeons, croutons, and operating a taco truck. We also learn a lot about Paul's dental hygiene. Email us your favorite salad to theperfectcrimepodcast@gmail.com, or Tweet a pic of your toothbrush to @PefectCrimePod.