Podcasts about corporate chef

Di episode kali ini, kita kedatangan Theodore dan Steven dari Tide and Table. Theodore adalah Executive Chef dari 20/WOL, sementara Steven menjabat sebagai Corporate Chef. Mereka akan cerita soal konsep restoran mereka, kecintaan Theodore terhadap dunia laut yang berawal dari hobi mancing, serta pandangan mereka tentang kekayaan hasil laut Indonesia yang luar biasa. Obrolan ini penuh cerita menarik seputar seafood, kreativitas dapur, dan pentingnya meng-highlight sumber daya alam kita. Tonton video selengkapnya di #RayJansonRadio#509 "IKAN PALING ENAK ITU YANG KTIA TANGKAP SENDIRI!" WITH THEODORE & STEVEN | RAY JANSON RADIOEnjoy the show!Instagram:Theodore Darrel: www.instagram.com/theodoreedarrelSteven Wasita: www.instagram.com/stvptrDON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia

Send us a textIn celebration of Women's History Month, I am resharing my replay worthy episodes! For this D.C.W.A REWIND I am replaying an episode from 2024, where I had the opportunity to chop it up with  Dope Chick Tiffany aka Cheffany, a former Corporate Chef who is originally from California and now resides in Atlanta, GA. In 2019 Cheffany launched her magical business concept Cake & Sip. In this episode she and I chat about her entrepreneurial journey, how she came up with the concept, the pros and cons of being entrepreneur, handling challenging customers + plus more. Like always gems were shared throughout the interview. If you live in Atlanta and are looking for something fun + creative to do be sure to check out Cake & Sip! It's great for adults and kids.  Ep 127 “ Rich Off Cake” is now available for your listening pleasure. Listen: click

John Burns is the Executive Director of SOS Recovery Community Organization, based in Rochester, NH. John was in executive sales prior to helping start SOS Recovery back in 2016. He started as a volunteer and soon became the Executive Director. John headed the project of opening Fold'd and brought on Mark, previously featured on episode #1134, a few months after opening, back in 2022.  Mark Segal is the GM and Chef at Fold'd Community Diner. Fold'd is, from their website, “a part of SOS Recovery community Organization. Our mission is to bring high quality dining options and workforce opportunities for those in recovery from problematic drug or alcohol use, previously incarcerated, and/or justice involved.” Mark got his start at his father's 250 seat theater/restaurant in Connecticut. He became the chef and manager there from 1986-1992. He then went on to the C.I.A. in NYC. He worked in high level fine dining restaurants for very notable chefs in NYC and LA and moved up to Portsmouth, NH for his first Executive Chef position at the prestigious One Hundred Club. He then moved on to be a Corporate Chef at the legacy hospitality group Tinios, overseeing the 40 plus year old Galley Hatch and Popovers. Mark then opened his own restaurant, called Gracy in 2020 and closed it in 2023. In 2024, he became the GM and Chef at Fold'd. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact the guest: SOS Recovery website: https://sosrco.org/ Fold'd website: https://folddnh.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Mark Segal is the GM and Chef at Fold'd Community Diner. Fold'd is, from their website, “a part of SOS Recovery community Organization. Our mission is to bring high quality dining options and workforce opportunities for those in recovery from problematic drug or alcohol use, previously incarcerated, and/or justice involved.” Mark got his start at his father's 250 seat theater/restaurant in Connecticut. He became the chef and manager there from 1986-1992. He then went on to the C.I.A. in NYC. He worked in high level fine dining restaurants for very notable chefs in NYC and LA and moved up to Portsmouth, NH for his first Executive Chef position at the prestigious One Hundred Club. He then moved on to be a Corporate Chef at the legacy hospitality group Tinios, overseeing the 40 plus year old Galley Hatch and Popovers. Mark then opened his own restaurant, called Gracy in 2020 and closed it in 2023. In 2024, he became the GM and Chef at Fold'd. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact the guest: Website: https://folddnh.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

This week, joining The Burnt Chef Project founder, Kris Hall, we have Chef Kirk Bachmann.  Chef Bachmann is President and Provost of The Auguste Escoffier School of Culinary Arts in Boulder, Colorado doing what he loves most - sharing his passion for the craft of cooking and serving students from all walks of life on their respective journeys to becoming “cooks for life.” As a teen, Chef Bachmann spent time training at the Hotel Waldschaenke, a resort in Northern Germany owned and operated by his uncle, also a classically trained chef. After graduating from the University of Oregon, with an honors degree in International Studies, Chef Bachmann went on to receive his formal culinary training at The Western Culinary Institute in Portland, Oregon. Later, Chef Bachmann earned a Master's in Education from American InterContinental University. Bachmann honed his front-of-the-house skills while working with acclaimed Portland, Oregon Chef Xavier Bauser at the world-class, Mobile 5-Star Benson Hotel in Portland. Chef Bachmann then owned and operated his own restaurant in Colorado where he and his staff earned restaurant of the year accolades in 1990. In 1992, Bachmann was chosen for Citation's Who's Who Among Rising Young Americans. In 1999, Chef Bachmann initiated a career in Culinary and Hospitality education with Le Cordon Bleu Cooking Schools. While with Le Cordon Bleu, Chef Bachmann was instrumental in the implementation of Culinary, Pastry, and Hospitality Programs on 18 campuses across the United States. For several years, Chef Bachmann served as the Vice President of Academic Affairs and Corporate Chef for Le Cordon Bleu Schools in North America, where he held the responsibility of maintaining standards of quality, curriculum development, training, employer relations, and career services.   Thank you Chef Bachmann for taking the time to talk with us!  Learn more about Auguste Escoffier School of Culinary Arts here. 

Chefs Andrew Zimmern and David Chang are big fans of convenience stores and their food offers. At the NACS Show, they shared their passion for food and how c-stores can continue to elevate their foodservice to stand out among the competition. And they loved visiting the Expo! Hosted by: Andrew Kintigh, Corporate Chef, Casey's About our Guests: Chef Andrew Zimmern Andrew is an Emmy-winning and four-time James Beard Award-winning chef, TV personality, writer and social justice advocate. A star of cooking shows on Travel Channel and The Food Network and currently the host of two shows on the Magnolia Network, Zimmern has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Chef David Chang David is founder of the Momofuku restaurant group and Majordomo Media. Since opening his first restaurant, Momofuku Noodle Bar, in 2004, he has been recognized as GQ's Man of the Year and a Time 100 honoree. David also is the host of The Dave Chang Show podcast and three documentary series: “Ugly Delicious,” “Breakfast, Lunch, and Dinner,” and “The Next Thing You Eat.” His cookbooks and memoir are New York Times bestsellers. In 2019, he opened a convenience store called Peach Mart in New York City.

This likely not the conversation you're expecting. Chef James Taco Morley, and Chef Kacey Cummings are two men with a passion for putting good in the world. We talk about where their love of cooking came from, sobriety, the intricacies of working in a restaurant, their non profit, and resilience.  James Taco Morley is a 42 year old girl dad born in Oakland Ca, and raised all around the Bay Area and Sonoma Co. Enlisted in the US Army after High School and traveled the world through training assignments and multiple deployments in support of both Operations Iraqi and Enduring Freedom. After the military he attended The Culinary Institute of America at Greystone and is now Head Private Event Chef for a local Texas Ranch, as well as Humanitarian, and Cofounder of the homeless outreach nonprofit, EngageHumanityATX. Born and raised in Austin, Chef Kacey embarked on his culinary adventures within the bustling local restaurant scene. It was during his tenure at the prestigious Austin Renaissance Hotel from 1997 to 2007 where he honed his craft, followed by a transformative experience at the Marriott Quorum in Dallas for the final three years of his hotel career. In 2010, an opportunity arose for him to assume the role of Executive Chef at IPIC Theaters' inaugural Austin location, setting the stage for his ascent to Corporate Chef, overseeing new store openings. Recognized for his passion and expertise, Kacey transitioned in 2017 to the realm of construction and design, relinquishing daily operations to focus on shaping culinary spaces. Guided by exceptional mentors and propelled by remarkable opportunities, Kacey's journey spans three decades, culminating in his ability to envision, construct, and manage large-scale, multi-concept venues. Today, he stands at the intersection of culinary artistry and operational excellence, driven by a relentless pursuit of innovation and quality. Please consider donating to their cause. You can find their Kisckstarter here,https://givebutter.com/73yUAe They can also be found on Facebook and Instagram, @EngageHumanityATX  

In this episode of the Dennis Knows Food Podcast, Samantha Hammond, Marketing Coordinator at Dennis Food Service, sits down with our new Corporate Chef, Trevor Lizotte. Chef Trevor discusses his culinary journey, from starting in a small-town kitchen at the age of 15 to leading a restaurant kitchen for over a decade. He shares his excitement about joining Dennis Food Service, where he aims to use his experience to help customers by simplifying their kitchen operations, saving costs, and providing creative menu solutions.Host: Samantha Hammond, Marketing Coordinator at Dennis Food ServiceGuest: Chef Trevor Lizotte, Corporate Chef at Dennis Food ServiceKey Topics Covered:Where to find Chef Trevor:Website: DennisFoodService.com/chefSocial Media: Follow Chef Trevor on Facebook, Instagram, TikTok, and X  @ChefDifference

In the latest episode of Food, Views and Big Ideas, Lucy Allon catches up with our good friend, Chef Sam Burke. From his early days in the kitchen to his current role as Product & Business Development Manager and Corporate Chef for Meat and Livestock Australia, Sam's journey is one of passion, vision, and relentless dedication. We explore how he's helping to shape the future of Australian red meat, his thoughts on the changing food landscape, and how he manages to stay grounded with a busy career and family life. Get ready for an intimate conversation with a true industry leader! NDUSTRY ALERT: Sam Burke and Catherine Golding from Meat and Livestock Australia, Will Barton from Gundagai Lamb, Simon Crowe from Grill'd Burgers and Markus Werner from Delaware North will be joining us at The Source Kitchen at Fine Food Australia at 1pm on Tuesday, 3 September for a session all about Sharing the Love of Lamb. Register for free via the Fine Food link below and come and join the conversation.  Check out Fine Food Australia at: IG: @FineFoodExpo Website: www.finefoodaustralia.com.au Check out Meat and Livestock Australia's Rare Medium educational and inspirational resources on Aussie beef, lamb and goat at: IG: @_raremedium Website: www.raremedium.com.au Find Sam Burke at: Instagram: @chefsamuelburke Facebook: @chefsamuelburke LinkedIn Follow Straight To The Source on: IG: @straight_to_the_source  FB: @StraightToTheSource  TW: _straight_to_source  LI: Straight To The Source  YT: Straight To The Source Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here  Join the Straight To The Source community here  Learn more about Straight To The Source here #sttspodcast #straighttothesource #knowyoursource #podcast #interview #hospitality #FoodViewsandBigIdeas #FoodPodcast #beef #lamb #goat #FineFoodAustraliaSee omnystudio.com/listener for privacy information.

Patrick delves into the ethical complexities surrounding food waste and potential theft in the workplace. Is it ever justifiable to take home food from work, especially if it's destined for the trash? He shares personal stories and listener emails, ranging from experiences at Sizzler and IHOP to street ministry in Texas. How does one balance company policies with the moral imperative to feed the hungry?   Is it theft to take food home from work even if that food was going in the trash? (01:11) Dave - I used to work for a sanitation company. I was in charge of sorting the trash. One of the first things that I found in the trash was a crucifix.  (05:25) Email – What does this have to do with bringing Christ to the world through the media? (09:29) Cynthia - I would go around to restaurants and take the left over food and give it to the poor. (10:51) Email – Taking from the trash is not stealing Tom - There could be safety reasons or health reasons or marketing reasons why the food couldn't be redistributed or the packaging might have an error in the ingredients. (22:27) Tony - I'm the Corporate Chef for certified Angus Beef. I opened the 2nd harvest food bank after Katrina in New Orleans and we rescue food from hotels and turned those foods and turned those into meals. George - Is it a sin to load up your plate at a buffet and not eat all of it? (29:53) Marty - I used to work in food management for 30 years and we would freeze food to help feed the hungry (32:56) Tony called back to finish his story (38:57) Kathleen - I frequent certain restaurants where the manager knows me and they comp my bill or take out an item from my order.  Is that okay? (43:06) Dennis - There's a good feeding program where I live and when I was volunteering there, the state passed a law that any organization that had unused food had to donate that food. Eileen - In Green Bay, we have an ideal situation, we have Paul's Pantry and St. Vincent de Paul. They feed 200 people daily. (48:03) Matthew - This is a beautiful movement, as the pro-life movement strengthens grows, we need these ideas to give food to the underprivileged

Join us for another live recording of Snacky Tunes Salon from the ChowNow HQ in Culver City. For this roundtable, Darin chatted with Corporate Chef of Momofuku, Jude Parra-Sickels, and Pijja Palace's owner, Avish Naran, about the direct connection between food and sports.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Chef Mike Haracz has been a corporate chef for 18 years and has worked for a variety of companies both large and small.  If you've ever wondered what it takes to get a new menu item at McDonalds, Chef Mike walks us through the not so simple process and gives us all the behind the scenes details.    Chef Mike has also built a following on social media and most recently was the host of a Dungeons & Dragons themed cooking show on Amazon Prime's Freevee called Heroes' Feast.   We have a ton of fun swapping stories and we didn't even get through them all. We will definitely have Chef Mike back on in the future!   Follow Chef Mike on: YouTube Instagram X (Twitter) Facebook TikTok Follow Food Industry Insider on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram

Episode kali ini kita kedatangan Iwan Bedjo, Corporate Chef dari Ersons Food Group yang terdiri dari Holy Crab, Holy Smokes, dan The Ramen For The Soul. Dia akan bercerita tentang bagaimana kariernya selama 12 tahun sebagai chef namun terasa tidak monoton. Selain itu, di sini kita akan membahas bagaimana seorang chef untuk survive di industri, karena harus memiliki banyak speciallity. Tonton video selengkapnya di #RayJansonRadio #382 CHEF HARUS SERBA BISA! WITH IWAN BEDJO | RAY JANSON RADIO Enjoy the show! Instagram:Iwan Bedjo: https://www.instagram.com/iwanbedjo Holy Crab Indonesia https://www.instagram.com/theholycrabid Holy Smokes https://www.instagram.com/holysmokesid Ramen For The Soul: https://www.instagram.com/ramenforthesoul.id DON'T FORGET TO LIKE AND SUBSCRIBE! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia #IwanBedjo

Chef Gonzo Jimenez was born in Northern Argentina and raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for five-star hotels and celebrity chefs. From 2009 to 2013, Chef Gonzo worked for large hotels in the United States, including the St. Julien in Boulder, CO, and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high-end confections. In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile. Chef Gonzo is República del Cacao's Corporate Pastry Chef for the United States and North America. He travels North America representing the brand by teaching classes, giving demos, and providing technical assistance to all its customers. Visit Gonzo's Instagram page at @chef.gonzo. In this episode, we discuss: How a young rebel got his intro to the culinary world The moment he became hooked on the art of chocolate Honing his skills at hotels and restaurants Learning about chocolate on an industrial level Opening a chocolate and pastry shop in Arizona His current position as Corporate Pastry Chef for North America at Republica del Cacao Running ultra-marathons as a hobby And much more!

1:39 - Chef Alvi discusses his journey through the food service industry from a curious 9 year old in his kitchen to his current position as Corporate Chef at Unilever6:10  - Chef Alvi explains his various day to day responsibilities at Unilever and how it differs from other Chef positions. 10:21 - Chef Jeff and Chef Alvi discuss their perspective on some of the major innovations in food and technology in the kitchen. 14:28 - Chef Jeff and Chef Alvi give their take on plant based foods and its place in the kitchen.21:00 - Chef Jeff and Chef Alvi discuss equipment in the kitchen, the future of robots in food service, and how equipment can help chefs do their jobs better. 26:14 - Recipe Development - Chef Jeff and Chef Alvi talk about how they go about creating and cataloging recipes. 32:53 - Chef Alvi gives his advice to aspiring chefs. 38:00 - In the Weeds - Rapid Fire Questions for Chef Alvi (most unique ingredient he's cooked with, favorite piece of equipment and Chef Alvi's best kitchen tip and trick for the kitchen.  41:40 - Where to find Chef Alvi and Chef Alvi shares a gift with Chef Jeff.  Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

On episode 29, Dr. Amy Sapola talks with Chef Zane Holmquist. Utah native Zane Holmquist is the Vice President of Food & Beverage and Corporate Chef at Stein Eriksen Lodge Deer Valley. In this capacity he oversees the food and beverage teams at Stein Eriksen Lodge, The Chateaux Deer Valley, Park Meadows Country Club and Stein Eriksen Residences (opening for 2016/2017 ski season).In 1989 Zane participated in Salt Lake Community College's Culinary Arts Institute culinary apprenticeship program.  Zane then moved to New York to study at the Culinary Institute of America in Hyde Park. It was here that he began to develop his own unique style further refined in Hawaii and California. In 1994 Zane returned to his native Utah and joined the team at the Stein Eriksen Lodge in 2000.Over the past 15 years, Zane has become a leader in the food industry, winning numerous awards and showcasing his work at the renowned James Beard House in Greenwich Village New York and on NBC's Today Show. In 2005, he was the recipient of the Governor's Culinary Artisan Award and his cuisine has been featured in numerous publications including SKI, Bon Appétit, Sunset, Salt Lake Magazine and Triathlete. When tasked with creating seasonal menus for multiple restaurants he chooses to source ingredients from farmers and vendors who have set the bar for quality and consistency; creating a truly unique dining experience. Zane donates countless hours to charity events each year.  You will find him as the lead chef at both the Taste of the Wasatch and March of Dimes Signature Chef Gala. He serves on the board for 3 Squares, Inc., a nonprofit fighting hunger in Utah with food education and food access programs. Additionally, Holmquist has instituted an externship program at Steins to develop younger chefs and encourage them to discover their own talents.  He regularly hires externs from the Culinary Institute of America as well as local culinary programs to train in his kitchens.  He has been a guest lecturer at the Culinary Institute of America and served as a member of the Salt Lake Community College's Alumni Council. In 2015, Zane was appointed to the Utah Department of Alcoholic Beverage Control Advisory Board.When he is not in the kitchen or donating his time, Zane can be found skiing or biking in this beautiful state he calls home. Most recently he has become an avid triathlete.

Braden Cadenelli, Epicurean Unicorn Podcast Host and Senior Manager for National Innovation Centers at Puratos US guest hosts on Bleav In Chef's Special. On today's podcast, Braden interviews Patrick, Corporate Chef for Le Chef Bakery to talk about his history and journey in the food industry, before Patrick flips the script and interviews Braden to discuss his.

This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or.  This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level.But you also might know Corey from his TikTok and Instagram videos where he cooks a recipe after the ingredients and equipment magically seem to fall from the sky. We talk about balancing his content creation with his job as Director of Culinary Development at Electrolux Professional. Topics DiscussedCulinary competitionsWorking with Rich Rosendale at The GreenbrierTraining with chefs Thomas Keller, Daniel Boulud and Grant AchatzOnline video creation on TikTok and InstagramWorking with state-of-the-art cooking equipment at Electrolux ProfessionalCOREY SIEGELCorey's website Corey's Instagram, TikTok and YouTubeCorey's free cookbookCHEFS 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

Sam Burke has invited Oli and all listeners to his place for a BBQ and we're holding him to it! Sam's career spans over 30 years in the culinary world. From his early days as a milkboy to becoming a corporate chef, Sam has gained valuable lessons from every part of his career progression. He is now the Corporate Chef and Foodservice Business Development Manager for Meat and Livestock Australia (MLA).Sam's enthusiasm for his work and red meat is evident, and he talks about the pride he feels representing Australian producers on the global stage. And he doesn't have to wait until his 100th birthday for a letter from the Queen… Queen Elizabeth II has already sent him one for his cooking!!"A producer loves to hear what happens to their product when it leaves farm gate... And then on the other side, the chef loves to hear what happens when that animal is produced… So we're [MLA}] like the link between which conveys the positives messages… And I love that role.” - Sam Episode sponsor - Meat and Livestock Australia. 

In this full interview with Chef Mike Haracz, Corporate Chef and Culinary Development Lead at Foodology by Univar Solutions, Chef Mike unveils his strategies for keeping up with dynamic food trends. From the surge of climate-conscious choices to deciphering consumer desires, Chef Mike shares how he stays ahead in an ever-evolving landscape.

Hour 2: Jason welcomed Brad Bergaus, Corporate Chef, and Barry Westrum, CMO, from Taco John's on DeRusha Eats. Then he talked to Craig Key from robotofbusiness.com about building websites with AI

Chef Dean Thompson is the Senior Director of Food & Bev Operations for Concord Hospitality. Chef Dean sat down with the gents to enlighten them on what are critical paths to opening a restaurant Why rooftop bars are so lucrative who is the best competition chef in the triangle where to open your next restaurant or hotel? Listen in for the keys on HOW you can become a corporate chef!    BUBBLES & BRISKET TICKETS ARE LIVE!!! On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our brand new Title Sponsor!! We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com

Our guest this week is Sean Kirkpatrick, co-owner and the culinary creative behind Down to Ferment Hot Sauce. Sean has cooked professionally for all his adult life, filling roles as an Executive Chef, Food and Beverage Manager and Culinary Director. At the on-set of the pandemic, his love of fermented foods coincided with his dissatisfaction with corporate cooking culture and in early 2021 he and his business partner launched their line of vinegar-free hot sauces at local farmers markets in San Diego. Join us this week to learn how Sean applies his corporate training to his farmers market business from sourcing ingredients to keeping labor costs in balance. We also dig into the spicy double meanings of his hot sauce flavor names and discuss the vision behind his playful brand voice. This week's episode is made possible by support from TentCraft.

MLA's corporate chef Sam Burke has an infectious enthusiasm for all things red meat, and the endless possibilities in how best to enjoy it when cooking a quick mid-week meal for the family, or a long weekend lunch with friends out of the smoker.   Any reader who has attended one of MLA's big industry events has probably heard Sam speak, or indeed eaten his some of his great food. In this extensive Weekly Grill interview with host Kerry Lonergan, the larger-than-life character looks at the changing needs of red meat consumers as the world continues its recovery after COVID lockdowns; how lesser known cuts have gained considerable traction with food service and retail customers; how techniques like seam cutting are lifting carcase value; and the presence of plant-based meat substitutes in the market.  

In this episode of Fresh From the Field Friday's Patrick fills in for Dan The Produce Man giving him a much deserved break to get back on the road and grab some more content. The community is bringing so much to the table literally with what's coming up and what is in stock now. We are joined by Chef Ron, Corporate Chef at Fenway Park in Boston, MA. We will learn from Ron how he started his career and ended up at Fenway Park, his favorite dish to cook and how he got the recipe as well as what he loves most about working for the park and having the garden on top of the park. Join Patrick and Ron in the Fenway Park Executive Suites talking all things produce. We'll see you in the field and on the horizon. FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.com Sev-Rend Corporation: https://www.sev-rend.com and Jac Vandenberg Inc.: https://www.jacvandenberg.com Dole Fresh Vegetables: https://www.dole.com/en/produce/vegetables and Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: London Fruit Inc. https://londonfruit.com, Fresh Cravings: https://www.freshcravings.com, Freshway Produce: https://www.freshwayusa.comand Citrus America: https://citrusamerica.com --- Support this podcast: https://anchor.fm/theproduceindustrypodcast/support

Tuesdays through Thursdays are the best bet for business dining. That’s just one little nugget of B&I intel Jon Pye shared with us in the latest podcast. We talk about what corporate dining looks like now and how Pye sees it shaping up for the rest of the year, as new accounts open for American Dining Creations across the country. “It used to be, ‘What’s tomorrow going to bring?’ and we’d look at the weather [i.e. more business diners would stay in for lunch when it’s raining], but the way things are now, there’s just no way to forecast it.” Pye has been keeping up with changing times and labor costs with menus that do more with less, and pop-ups and limited-time offers that keep things interesting in a B&I setting. Also, since Pye is from England, we get into many questions about the food culture, the colonialism that brought curry mania and dishes that confuse us, including toad in a hole!

Chef Robyn, the corporate chef of Future Foods (PAOW), has been inspired throughout her vegan journey to create a new plant-based culinary expansion. Locally produced her goal is to bring exquisite vegan plates with the most beneficial resources.

This episode we are doing something different! We're actually going to have our founders dive into their story and how they got started with Dropshipping. So kick back, listen up and take a lot of notes because The Launchers Academy Podcast is built by Dropshippers for Dropshippers. --- Send in a voice message: https://anchor.fm/launchersacademy/message

Auf einer Kreuzfahrt gibt es (fast) nichts Wichtigeres als das Essen. Dafür verantwortlich sind tolle Küchen-Teams an Bord. Der Hauptverantwortliche ist Günther Kroack. Er ist Corporate Chef - d.h. der Chef der Küchenchefs. In dieser Folge spricht er mit Prime Time Show Moderator Thorsten Jost über die kulinarischen Neuigkeiten auf AIDAcosma und ein ganz besonderes Jubiläum für ihn persönlich.

Garrett Mukogawa began his culinary career at Citrus in Hollywood under the tutelage of Chef Michel Richard while he attended the CSCA Culinary School in Pasadena California. He then ventured out to Maui to complete his culinary schooling by attending an internship at Roy's Kahana Bar & Grill. Upon finishing his internship he was asked to remain on staff, thus beginning his Roy's career. After 5 years in Maui Garrett then did a short stint at Canlis in Seattle Washington. Upon returning to California he returned to Roy's and joined Roy's La Jolla where he spent the next 5 years in the San Diego area. Garrett then transferred up to the Roy's Downtown Los Angeles where he spent a little over a year at the helm. After his time at the LA Roy's Garrett wanted to add even more to his repertoire and worked under Italian Chef Celestino Drago at his Enoteca Drago location in Beverly Hills. Garrett then returned to his roots and joined the Roy's Hawaii team. Where he is now the Corporate Chef for all of Roy Yamaguchi concepts in Hawaii. ---------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/ #csca #culinary #roys #RoyYamaguchi

Chef Kevin Van Vuren Corporate Chef at Chartwell in Western Canada. Talks about his favourite food and the pandemic.

Chef Gonzo Jimenez, owner of Miette et Chocolat tells coach Andrew Simmons how he came from Salta, Argentina to the Denver, Colorado by following his passions. Chef Gonzo might be best known for his appearance on "Bake Squad"- a Netflix reality series, however, he is also an accomplished and enthusiastic ultra runner. At the age of 17, Chef Gonzo started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for 5 star hotels and celebrity chefs.From 2009 to 2013, Chef Gonzo worked for large hotels in the United States including the St. Julien in Boulder, CO and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high end confections.In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile.Chef Gonzo has traveled throughout North and South America teaching classes and performing demos. His work and creations have been published in European and North American pastry magazines such as SoGood, Dulcypas, Dessert Professional, New York Times, etc.Current Netflix show Bakesquad has launched Chef Gonzo's career into a different dimension, showcasing his chocolate art skills globally and turning him into a celebrity chef.He is currently the co-owner and chocolatier of Miette et Chocolat in Denver Colorado, partner chef for Republica del Cacao and international chocolate and pastry consultant. --- Send in a voice message: https://anchor.fm/definingendurance/message

Need excellent, reliable culinary staff in Truckee-Lake Tahoe for events in a private home or estate?We are your source for managing off-site private events & culinary staff.Is privacy and professionalism of primary concern? For 20+ years clients and corporations make one phone call and trust Holly's company to deliver personal, distinctive and effortless in-home events.Are you an executive assistant? We're your best resource for events and parties for your boss. Planning an event from afar just got easier. For Tahoe events that make you look good in the office, make one call to 530-582-4882. Connect with Holly Verbeck:Website: https://makeyourbusinesscook.com/Facebook Group: https://www.facebook.com/groups/ChefsWhoCallTheirOwnShots/Facebook Page: https://www.facebook.com/makeyourbusinesscookLinkedIn: https://www.linkedin.com/company/make-your-business-cookEmail: holly@makeyourbusinesscook.com

Aeriol has a chat with the fabulous Chef Recovery himself Jay Bernard from Canada. Jay has an open and honest conversation about how he has harnessed his energy and passion from his recovery to assist others to live a clean, sober and sexy life. He and partner Ashley channel their passion into their recovery and raising awareness about addiction and mental illness. The Recovery Couple are on a mission to make the world a better place than they found it. Lean in for this lively chat!How long have your been in business?: 11 years Tell us a little bit about the work you do: I've being on a mission to help the world be a better place. I'm a recovery alcoholic & addicted 13+ years with a mission to break the stigma one day at a time How or why did you begin doing the work that you do?: I got clean/sober & figured out I had  a story to tell about my life to save my life & give hope to others that they are never alone. We are truly stronger together What kind of things do you assist your clients with? I share my experience strength & hope with my life to suggest things that can help them on there journey along with giving them tools for there recovery tool box What SUPER TIP or piece of advice would you like to share with the world?: That I believe in you - Your Worth it & I love you Your toughest days in recovery can never match your toughest days out they're using. Guest Bio: Known as Chef Recovery, Jay Barnard takes his real life recovery from drugs and alcohol and turns them into real life recipes for success.  Along his journey being clean and sober for the past 13+ years and as a mental health advocate, Jay realized early on that sharing his life story not only helps his own recovery but helps others who might be struggling too.  Jay travels across Canada sharing his story with thousands of people inspiring them to make changes in their own lives to be the best version of their selves.  Now a successful CEO & Corporate Chef running his own business, Freshwater Cuisine, it is hard to believe Chef Jay Barnard was once an addict so out of control that most had lost hope that he would ever be able to turn his life around.  What is the best way for our Podcast Listeners to reach you?: chefrecovery@gmail.comwww.recoverycoupledonations.comhttps://www.facebook.com/recoveHealing Vibes with AeriolAeriol Ascher BodyMindSoul.TV & Media Network founder, producer, host and Empowered Self-Care book compilerHealing Body Mind and Soul Network Find the healing body Mind and soul network at BodyMindSoul.TV Get your self-mastery journal and self-mastery oracle deck for special pre-order price at: selfmasteryset.aeriolascher.comAeriol Ascher BodyMindSoul.TV & Media Network founder, producer, host and Empowered Self-Care book compilerHealing Body Mind and Soul Network Find the healing body Mind and soul network at BodyMindSoul.TVAeriol Ascher BodyMindSoul.TV & Media Network founder, producer, host and Empowered Self-Care book compilerHealing Body Mind and Soul Network Find the healing body Mind and soul network at BodyMindSoul.TVSpeaker Talent Search Your purpose driven practice presents the speaker talent searchDisclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show (https://buymeacoff.ee/aeriol)

This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason, Wylie Dufresne, Lincoln Carson, Michael Mina, and Daniel Patterson. But he left the world of pastry behind and is currently the executive chef and head of culinary at Salesforce. Bill has been recognized as the Best Pastry Chef 2011 from San Francisco Magazine, and in 2013 he was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.We talk about the transition from being a restaurant pastry chef, to overseeing Salesforce's Ohana floor kitchens and barista programs across the company's global towers. There are a lot of changes that come with a change like this. Bill discusses learning to be a better leader, and stepping away from the food.We also talk about punk rock, and Brooks Headley, and hear about how the Killed by Dessert events came to be. If you've never heard of them, they were a series of collaborative dessert events he did with Christina Tosi, Lincoln Carson, Francisco Migoya, Michael Laiskonis, and Brooks Headley. If you're a fan of pastry chefs, or want to hear about transitioning into the corporate food world, this episode's for you. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Bill Corbett===========Bill's InstagramBill's TwitterKilled by Dessert - Check out the video================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

GUEST'S NAME: Shane SchaiblyCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Born and raised in a small town just outside of Tampa, FL, Chef Shane Schaibly has been in the industry since the young age of 14. He has worked in all facets of the industry from small, locally owned casual dining spots to high end hotels and everything in between. After graduating from Johnson & Wales University's North Miami campus with a degree in culinary arts, Chef Schaibly went on to work at The Ritz-Carlton, South Beach before returning home to the Tampa area to work as Pastry Chef, Catering Chef and eventually Sous Chef of Café Ponte in Clearwater. From there, Shane made the jump to the corporate world and accepted the position as the Corporate Chef for Front Burner Brands overseeing their various concepts including The Melting Pot, Burger 21 and GrillSmith. In this role Chef Schaibly helped develop menu items and the opening of new restaurants around the world, including in Canada, Mexico, Riyadh, KSA, Dubai, UAE, and Jakarta, Indonesia. In 2014, Shane moved on to First Watch Restaurants, Inc. as their VP of Culinary Strategy / Corporate Chef, working on revamping the existing regular menu and Seasonal Feature menu offerings along with fine tuning some the already fantastic fresh and healthy menu items. First Watch is known for its out-of-the-box approach to Breakfast, Brunch and Lunch, while still maintaining a health halo around many of its menu items.Shane has found a great home in the First Watch family and thoroughly enjoys being able to create menu items that push the envelope while still balancing healthy with great tasting food. He lives in Bradenton, Florida with his wife Lisa and their two children, Jackson and Olive. He enjoys spending time on the Gulf of Mexico, collecting tattoos and cooking at home for his family while continuing his exploration of other cultures and food around the world.Website: www.firstwatch.comInstagram: https://www.instagram.com/first.watch Free Culinary School Stories Recipe eBook: https://bit.ly/culinaryschoolrecipesSign up for our email list / newsletter: https://chefroche.com/contact RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”.  SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com ABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?” RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStories NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio Library Culinary School Stories is a proud member of the Food Media Network!Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Vinny is the Corporate Chef for Corso Ventures and One Hospitality. On this Episode Jake and Vinny talk and discuss the new restaurant scene in Columbus, Urban Meyers new steakhouse and whiskey bar, and the many and awesome things to come from Corso Ventures. Enjoy!

Neville Craw has been developing menu items at Arby's for the past 17 years, including some of the quick-service segment's only lamb items — the chain's gyros — and certain extreme limited-time offers, including sandwiches of venison and duck that were offered at just a few restaurants until they sold out, which sometimes happened in as little as 15 minutes. Although largely marketing stunts, it turns out that using sous-vide cooking on those items helped with the development of the chicken wraps that the chain launched last year. In this podcast, Craw, Arby's vice president and brand executive chef, discusses his sous-vide journey, the intricacies of finding the right salt to put on the chain's new crinkle-cut fries, rolling out smoked brisket, and the new opportunities he has to work with the chefs at Arby's sister chains within Inspire Brands — Buffalo Wild Wings, Rusty Taco, Sonic Drive-In, Jimmy John's and Dunkin'.

Neville Craw has been developing menu items at Arby’s for the past 17 years, including some of the quick-service segment’s only lamb items — the chain’s gyros — and certain extreme limited-time offers, including sandwiches of venison and duck that were offered at just a few restaurants until they sold out, which sometimes happened in as little as 15 minutes. Although largely marketing stunts, it turns out that using sous-vide cooking on those items helped with the development of the chicken wraps that the chain launched last year. In this podcast, Craw, Arby’s vice president and brand executive chef, discusses his sous-vide journey, the intricacies of finding the right salt to put on the chain’s new crinkle-cut fries, rolling out smoked brisket, and the new opportunities he has to work with the chefs at Arby’s sister chains within Inspire Brands — Buffalo Wild Wings, Rusty Taco, Sonic Drive-In, Jimmy John’s and Dunkin’.

A breakfast burrito is not like a pancake. That's an obvious statement, but it's especially true if you're trying to introduce it to a chain of more than 1,700 restaurants across the country, like IHOP did in January. Pancakes, and other breakfast staples like bacon, sausage and eggs, are supposed to taste the same with each bite. There's comfort and reassurance in that consistency. Burritos, on the other hand, are supposed to be a little bit of an adventure, and a little different in every bite, according to Scott Randolph, IHOP's vice president of culinary, who started developing the new menu line with his team before the pandemic hit. How spicy is this bite going to be? How much egg is going to be in it? How much rice? Why is there rice in this burrito but no beans? Is that chicken in a breakfast burrito? In this podcast, Randolph discusses the challenges and fun of developing the family-dining chain's line of burritos and bowls, as well as the regional variations that he explored to create items that are operationally feasible as well as delicious for customers.

A breakfast burrito is not like a pancake. That’s an obvious statement, but it’s especially true if you’re trying to introduce it to a chain of more than 1,700 restaurants across the country, like IHOP did in January. Pancakes, and other breakfast staples like bacon, sausage and eggs, are supposed to taste the same with each bite. There’s comfort and reassurance in that consistency. Burritos, on the other hand, are supposed to be a little bit of an adventure, and a little different in every bite, according to Scott Randolph, IHOP’s vice president of culinary, who started developing the new menu line with his team before the pandemic hit. How spicy is this bite going to be? How much egg is going to be in it? How much rice? Why is there rice in this burrito but no beans? Is that chicken in a breakfast burrito? In this podcast, Randolph discusses the challenges and fun of developing the family-dining chain’s line of burritos and bowls, as well as the regional variations that he explored to create items that are operationally feasible as well as delicious for customers.

Meet First Watch Restaurants’ Corporate Chef Shane Schaibly. As VP of Culinary Strategy, he has revamped First Watch’s menu and continues to develop fresh, new dishes for the fast-growing chain. We were honored to have him on the podcast to ask him about his culinary journey. Chef Schaibly started in the restaurant business at the age of 14 and fell in love with everything about it right away. Tune in to discover how he rose through the culinary ranks to become a Corporate Chef. We also asked him about his favorite culinary initiative at First Watch Restaurants. Learn about their juice program and how First Watch continues to unveil new flavors with seasonal inspiration. For those of you who want to become culinary professionals, Chef Schaibly also shared helpful career advice.

Eric Lovenduski is owner/operator of Slate River Farms in Greenwich, NY.  Slate River is a small family farm focused on regenerative farm practices. The farm raises 100% pastured chicken, eggs, turkey and 100% grassfed beef along with straw, hay and some crops. Matt McCormick is the Corporate Chef at Weber Grill Restaurants in Chicago.  Chef McCormick has cooked in restaurants in Miami, Atlanta and Birmingham, AL. Lovenduski and McCormick join Pete Liska, Roger Michael Mayer, and George "The Wizard" Kursar to discuss the food system - from farm to toilet! The guys even wish a very happy birthday to Jason Newsted!

Chef Rafael Triloko Basanto is the corporate chef of Biko Group, one of the most successful FnB Corporation in Jakarta. He shares the story about his journey throughout his career; starting from working in Chinese Restaurants, One of the youngest Executive Chef, Hotel General Manager, and everything in between. Corporate Chef is one of the most important roles in an FnB Institution, as it acts as a bridge between Management Team and Operation Team, ensuring smooth and more effective exchanges of communication. Hope you enjoy the show ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01​ Apple Podcast: https://apple.co/2nhtizq​ Google Podcast: https://bit.ly/2laege8i​ Anchor App: https://anchor.fm/ray-janson-radio​ Let's talk some more: https://www.instagram.com/rayjanson/​ #RAYJANSONRADIOPODCAST

Many restaurants have recently found new ways to pack up their food and get it to people's homes safely as the need for delivery has become even more important during the pandemic. Others have tested out meal kits with food that requires some preparation at home. To Carron Harris, this is all old hat. Harris is senior director for culinary and corporate chef of Papa Murphy's International, which might be the original meal kit concept. The take-and-bake chain based in Vancouver, Wash., assembles pizza to order and then customers pick it up, or have it delivered, and then bake it themselves. That means that, unlike many research & development chefs, Harris doesn't need a lot of specialized kitchen equipment and is in fact better off with a standard homestyle oven. It also means that her team has deep knowledge about what travels well and what doesn't, and how to guarantee that dough, cheese and toppings can wilt in a Phoenix car trunk in the summer or freeze solid during a frigid Montana winter afternoon and still bake up into a nice meal. Harris has been working in foodservice for 39 years. Prior to joining Papa Murphy's in 2009, she'd spent nearly 15 years at casual-dining Italian chain Bucca di Beppo. In this podcast, Harris discusses this process, and how her R&D has changed over the past year.

Many restaurants have recently found new ways to pack up their food and get it to people’s homes safely as the need for delivery has become even more important during the pandemic. Others have tested out meal kits with food that requires some preparation at home. To Carron Harris, this is all old hat. Harris is senior director for culinary and corporate chef of Papa Murphy’s International, which might be the original meal kit concept. The take-and-bake chain based in Vancouver, Wash., assembles pizza to order and then customers pick it up, or have it delivered, and then bake it themselves. That means that, unlike many research & development chefs, Harris doesn’t need a lot of specialized kitchen equipment and is in fact better off with a standard homestyle oven. It also means that her team has deep knowledge about what travels well and what doesn’t, and how to guarantee that dough, cheese and toppings can wilt in a Phoenix car trunk in the summer or freeze solid during a frigid Montana winter afternoon and still bake up into a nice meal. Harris has been working in foodservice for 39 years. Prior to joining Papa Murphy’s in 2009, she’d spent nearly 15 years at casual-dining Italian chain Bucca di Beppo. In this podcast, Harris discusses this process, and how her R&D has changed over the past year.

Justin Fields | Bonefish Grill's Executive ChefJustin Fields was born in New York City. Growing up in the Bronx, he was influenced by the hustle and bustle of NYC. From a young age he had a very creative personality, getting involved in art classes, reading comic books and emulating artists of the time. The multi-cultural environment mixed with his love to eat would be the building blocks of his culinary journey. Justin attended the Culinary Arts program at Bergen Technical High School. This is where his appetite for culinary success began. Upon graduation in 2000, Justin enrolled into the Culinary Arts program at JWU in Providence, RI. During his schooling Justin moved to Maui, Hawaii for an internship to work at Roy's Kahana Bar and Grill. He left the mainland with nothing but a suitcase, a plane ticket and a desire to make it to the top. Taking his career even further, Justin decided to continue his education with JWU and received his BA in Restaurant Management. After finishing his BA, Roy's Restaurant was the #1 opportunity on his radar, and he landed a position as sous chef trainer in Philadelphia. Ultimately becoming Chef Partner of Roy's Sarasota in December of 2008.That is when a new path presented itself in 2013 as a result of his immense creativity and talent, he transitioned to Corporate Chef of Culinary Innovation for Bonefish Grill. Within 4 years he was promoted to Executive Chef / Director of Research and Development, playing an integral role in Bonefish Grill, being recognized for many accomplishments, including being named “Americas Favorite Casual Dining Restaurant” by Marketforce in 2017 as well as being mentioned by Trip Advisor as one of the nation's Top 10 Large Chains in 2018. 2019 was a breakout year for the Bonefish Brunch platform, curated by Chef Fields, winning Nations Restaurant News “Menu Masters” Award for best Menu / Line Extension.Listen as Joseph and Justin discuss all things 'Culinary Artistry'! 

This is Part 2 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

This is Part 1 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

In recent months, Dan Huebschmann has had to adapt to outdoor dining, curbside takeout and more.

Episode notes:Cold open: MTV Cribs, Texas Dads StyleSponsor I wish I had: PB2 FoodsConversation:Chris and his wife decide to move from Dallas to Galveston.Chris's wife's pregnancy during the pandemicA great proposal story Just the Tip:Wine storage and decantingInsta:@chef_waltman@justinodfw@pb2foodspb2foods.comMusic by purple-planet.com

How do you predict what new flavors will be trending when your forecast calls for homebound with a chance of COVID?  In this podcast episode I talk to Dax Schaefer, Corporate Chef and Director of Culinary Innovation, for Asenzya. Join our fun and informative conversation about what 2021 has in store for formulation and flavor trends.   Enjoy the episode and make sure you head to FoodProcessing.com to see what else is in store for the food and beverage industry in 2021.  as we feature experts in Food Safety, Plant Safety, Product Development, and much more.  Learn more about Asenzya by visiting www.asenzya.com

In this episode we are going to take marketing in a bit of a different direction and talk specifically about Mental Health and the Fair Kitchens program. Our guest is Unilever’s Corporate Chef, Einav Gefen and be sure to listen to the end for the TOP 3 MUST DO RIGHT NOW tips for to incorporate good mental health as a business owner and for your employees. --- Send in a voice message: https://anchor.fm.syscocanadafoodiepodcast/message --- Send in a voice message: https://anchor.fm/syscocanadafoodiepodcast/message

Chef Rainer Zinngrebe is the Vice President Culinary, Corporate Chef at Marriott Luxury Brands International. He has an enormous amount of experience in high-end high-volume dining. Join us to hear about his facinating stories of his extremely busy lifestyle

Mike Haracz aka Chef Mike is a corporate chef, brand ambassador, social media influencer. Chef Mike recently worked for McDonald's on their Culinary Innovation team and has been featured as a spokesperson in multiple Wendy's commercials. Chef Mike has built a huge personal brand through social media and community engagement. Chef Mike has his own YouTube channel where he helps people create amazing food dishes from the comfort of their homes. We speak with Chef Mike about how you can build a personal brand for yourself in your 20s and some of the differences between being a corporate chef verse other culinary career paths. Introduction music by: LAKEY INSPIRED - Chill Day LAKEY INSPIRED - Chill Day Download→ https://soundcloud.com/lakeyinspired/chill-day

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Rick Stephen, Director of Kitchens- SATS Catering and Continental Director of Asia World Chefs. In this episode, Chef Rick Stephen’s shares his culinary journey with us which began at the age of 6 in his father’s upmarket Fish & Chip shop. Rick would come to work with his father before school and peel the potatoes for the hand made chips. Deciding it was time to try something different he later joined his uncle in the bakery. Rick became the third-generation in the kitchen and he speaks of how working with his family instilled a lifelong work ethic. Rick shares with us stories from his early career including his apprenticeship with Claudio Magris, his study at the William Anglis school and how he travelled the world only to return home to open Raphael’s which won every major award there was to win. Currently, Chef Rick Stephen resides in Singapore as the Director of Kitchen for SATS, one of the world’s largest airline catering services which produces 90,000 – 100,000 meals per day in a kitchen that he describes as 12 football fields in size taking him an hour and a half to walk around. With COVID-19 the airline business was down by 90% and Rick shares with us how he had to respond and change the business with 48 hours notice and what it is like to pack 22,000 dates a day individually. Despite his busy schedule Chef Rick Stephen still contributes his time to teaching and spends a lot of his time doing training sessions in various Asian countries including Nepal and continues to inspire the next generation of chefs. This year, adding to his long list of achievements, Rick has been announced via the The Queen’s Birthday 2020 Honours List as a Member of the Order of Australia. He has been recognised for his significant service to the tourism and hospitality’s sectors, particularly as a chef.   Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef Alex Patterson, Executive Chef of Club Toukley. In this episode, Alex Patterson shares how 2020 has been one of the toughest years for Club Toukley with the Bush fires over summer affecting their holiday trade and then Covid-19 which saw the closure of Clubs and hospitality venues from Midday 23rd March. This has presented an unprecedented challenge for the club. Alex goes on to share how Club Toukley has used this opportunity as the community hub of Toukley to help out the local community including the neighbourhood centre with meal preparation, donations and delivering meals once a week to their older members who are unable to get out and may not have family. The community plays a large role in the club and the staff members at Club Toukley have used this time to give back and support those in the community. This sense of community runs right through to the team where Alex has continued to stay in touch with his staff and send them a message each week to see how they are doing and many of the staff are coming in one day a week to help out. Alex gives practical tips and talks personally about how he is using this time to study and work on the next stage of his career as he won a Bursary last year and is studying to be an Accredited Club Manager. With so much unknown Alex is waiting to hear how the Club landscape will change and how Club Toukley will adapt to those changes and is firmly focused on welcoming their members back. Find out more about Club Toukley RSL https://www.clubtoukley.com.au/  Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact email inspired@australianpork.com.au

I am incredibly humbled to have Jay Barnard of chefrecovery.com, on my podcast for this episode . He shares his jaw dropping story of drug and alcohol addiction, prison time , institutions, suicide attempts and how he finally got sober . Now, over 12 years clean and sober he is a highly successful CEO & Corporate Chef at Freshwater Cuisine in Ontario, Canada. The rest of his time is spent doing service work from the rooms of his recovery program to venues all over Canada , like The Salvation Army and TEDx talks. Thank you Jay for taking the time to join my podcast family non helping me to share and celebrate the hope in recovery !! --- Send in a voice message: https://anchor.fm/sobergratitudes/message

The post Phil L. – Sobriety Date: Jan. 1st, 1994, Runner, Corporate Chef appeared first on I Run Anonymous.

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Sam Young, Group Executive Chef of the Momento Group. In this episode Sam shares what is was like for the group when foodservice venues were ordered to close, the tough conversations with staff and the idea to pivot to Essentials Express that enabled them to see minimal waste of perishables, help out the community and their suppliers and keep some staff employed. During this time the Momento Group also launched HelpOutHospo. This is an industry initiative which includes partners such as Matt Moran and Neil Perry, creating instructional videos including cooking and cocktails, which are then sold for $10 with the proceeds going to helping out Hospos with everything from their phone bill to rent. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what that means. For more information on Essentials Express at Bella Vista Hotel visit https://momentohospitality.com.au/bella-vista-hotel/essentialsexpress/  Get in contact with us inspired@australianpork.com.au

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Chef John McFadden, Group Executive Chef of Al Aseel Group. In this episode John shares his experience with starting a new position as the Group Executive Chef on the day the restaurant restrictions were imposed by the government and how he and his team had to react quickly and think strategically and pivot from a food offering business to almost a manufacturing type business model. Throughout the discussion John gives practical tips and talks personally on what has worked for him and his team and how owners can continually be proactive during this time. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where Industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For the most up to date information impacting the industry visit Restaurant & Catering Industry Association's Coronavirus Hub http://rca.asn.au/rca/ Inspired by Australian Pork: To get in contact email inspired@australianpork.com.au  Visit https://inspiredbyaustralianpork.com.au/ 

Venessa Barnes, Australian Pork, Co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Tony Sabia, Owner of Puntino Trattoria and President of Italian Chefs Association in Australia. In this episode the discussion focuses on how he pivoted his restaurant of 25 years and took it right back to what it was in the 1940’s, a grocery store. Tony received 2 messages from friends which were the catalyst in this timely pivot and he shares with us the journey, the support he has received and the learnings he has to date. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Dr Richard Robinson from The University of Queensland. In this episode the discussion focuses on the effect that Covid-19 will have on mental health and wellbeing, specifically within the hospitality industry. They also give practical suggestions for ways in which you can seek support and provide support to those in need.   As a chef, Richard managed foodservice operations in the private club, heritage facility and hotel sectors, before joining The University of Queensland in 2005. He completed his PhD in 2011, investigating the reasons chefs quit, leading to his current research on the mediatisation of cookery and chefs’ mental health & wellbeing. He teaches hospitality and tourism management and professional development and his expertise and scholarship in teaching & learning is recognised by awards and advisory and program reviewer appointments in Australia and internationally. He holds a UQ Research Development Fellowship, to investigate hospitality employment opportunities for disadvantaged persons. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. To get in contact with Inspired by Australian Pork: Email inspired@australianpork.com.au 

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Grant Jones, the founder of Chef’s Garage Hospitality Consultancy. In this episode the discussion focuses on rebuilding a business post Covid-19 and how the challenge is to resist the pressure to return to business as usual. They also give practical suggestions for ways in which you can prepare for business to return to the new normal. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean. For more information visit Restaurant and Catering Association's Coronavirus Hub for up to date news http://rca.asn.au/rca/   To get in contact with Grant: Visit https://www.chefsgarage.com.au/  To get in contact with Inspired by Australian Pork: Email inspired@australianpork.com.au 

Venessa Barnes, Australian Pork, co-hosts Talking Pork and All Things Foodservice with Adam Moore, Corporate Chef and Foodservice Industry Ambassador, with guest Paul MacDonald, Product Development Manager for a large QSR Business, Entrepreneur and small business man. In this episode the discussion focuses on agility and how when the rug is pulled from under you, you have to side step and think completely differently. Paul believes that many businesses are currently making it up as they go and suggests that at the heart of this they need to keep asking themselves, is this the right thing to do? Throughout the years his career has been extremely innovative and he has reinvented himself time and time again. This insight provides the basis of a dynamic discussion. Inspired by Australian Pork has created a platform dedicated to the Foodservice market where industry leaders are invited to discuss the rapidly changing landscape and what these changes mean.   To get in contact with Paul: Email chef@paulymac.com  Website http://www.paulymac.com    To get in contact with Inspired by Australian Pork: Email inspired@australianpork.com.au  Website https://inspiredbyaustralianpork.com.au/ 

Fernando Sindu is the Executive Chef of Cork and Screw Country Club and Benedict Jakarta. We discussed the important role of Corporate chef, the day to day responsibilities and the skills needed to thrive on the job. The corporate chef mainly focused on developing and managing all aspects of the kitchen operation in two or more restaurants. The chef will directly report to the Board of the Directors of the company and is responsible for translating the owner's visions to the operational team. Hope you enjoy the podcast ! DON'T FORGET TO LIKE AND SUBSCRIBE ! #RAYJANSONRADIO --- Check him out at: https://www.instagram.com/fernandosindu/ https://www.instagram.com/corknscrew/ https://www.instagram.com/benedictjakarta/ Restaurants: Boqueria: https://www.instagram.com/boqueria/ The Dutch: https://www.instagram.com/thedutchnyc/ Oceana: https://www.instagram.com/oceananyc/ --- RAY JANSON RADIO is available at: Youtube: https://bit.ly/33qV7pT Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST Shot and Edited by Michelle Anjelica Check her out at: https://www.instagram.com/michelleanj... https://www.youtube.com/user/rexnus CHEERS !!

Russell chats with Gringo's Corporate Chef Alex Chicas

Gonzo Jimenez is Owner and Chocolatier at Miette et Chocolat in Denver, Colorado. He grew up in Argentina in a well-to-do family and he had to let all that go and be estranged from his father to follow his passion. Now, his relationship with his father could not be stronger. Gonzo is a runner, like a seriously extreme ultra runner. We touch on traveling around the world working with chocolate and the history, techniques and politics of chocolate. And we get to hear about an amazing meal he experienced from one of his former mentees and #UnsungHospitalityHeroes, Jacquelyn Lopez, Exec Pastry Chef of Nomi in Park Hyatt Chicago. Website: mietteetchocolat.com Facebook: /mietteetchocolate Instagram: @chef.gonzo @miettechocolat Where were you born / raised? Northern Argentina First job in the industry? When, where, how old? U 22 - Restaurant - Mar del plata, Argentina Proudest moment of your career? When I did classes and demos in Ecuador this past year. Two things most people don't know about you? I am an avid ultra runner. I have 2 miniature wiener dogs, one is called Charlie (like Charlie and the chocolate factory), the other one is called cacao. Food and/or drinks staples in your house? Cheese + bread + beer Words to live by? Lead by example. Chef Gonzo Jimenez was born in Northern Argentina, raised in a Spanish household surrounded by good food and long family meals. At the age of 17, he started working in restaurants and fell in love with the culinary world. He enrolled in pastry and culinary school in Buenos Aires. After completing his studies, he traveled around the country working for 5 star hotels and celebrity chefs. From 2009 to 2013, Chef Gonzo worked for large hotels in the United States including the St. Julien in Boulder, CO and The Hyatt Corporation in New Orleans and New York. Most notable amongst his various accomplishments throughout this period was the launch of his personal line of chocolates, providing different hotels throughout Manhattan, NY with high end confections. In 2013, he moved back to South America to work at the Grand Hyatt Hotel in Santiago de Chile. Soon after he accepted a highly coveted position with Barry Callebaut as a Corporate Chef for the South American Region and Director of the Chocolate Academy in Chile. Chef Gonzo has traveled throughout North and South America teaching classes and performing demos. His work and creations have been published in European and North American pastry magazines such as Dulcypas from Barcelona, Dessert Professional and the New York Times. He is currently the co-owner and chocolatier of Miette et Chocolat, and resides with his wife in Denver.

It's our second to last episode of our Culinary Summit Series and this week's interview features Chef Brian Warneking, Corporate Chef, with Flagship Restaurant Group. Chef Brian chatted with me about his role with Flagship, their stance on sustainable sourcing of seafood and his experience at the Summit.Find out more at https://colorful-plates.pinecast.co

Christina WilsonHailing from Phillipsburg, NJ, Chef Christina Wilson moved to Philadelphia to pursue her cooking passions. In 2005, Chef Wilson jumped head first into an unpaid apprentice position at Stella Blu, later becoming sous chef. She then shifted gears to kitchen manager of Gypsy Saloon located in West Conshohocken to pay her way through Temple University. Natural talent and self guided passion helped Christina climb to sous chef within two years of prepping her first kitchen shift. Having learned all that was available to her at Stella Blu, Wilson lmoved to Center City, Philadelphia to tackle her next position head on as sous chef at 13th Street's, Lolita (Philly Top 10 Traditional Mexican Cuisine Restaurant), in 2009. Christina quickly became accustomed and took both creative and managerial command of the kitchen and ascended to Chef de Cuisine in under a year. Yearning for more knowledge and varied experience, Chef Wilson later moved to Top 50 Philadelphia restaurant, Mercato, as Chef de Cuisine. Christina created trendsetting and unique daily specials for the Italian eatery in addition to launching its lunch service this past spring.  She joined 17 cast mates from around the country competing to win Season 10 of Hell's Kitchen. Chef Christina was the winner of this season 10 show and claimed the head chef position at Gordon Ramsay Steak at the Paris Las Vegas. Now She is the Corporate Chef!

Our Guest this week is Chef Kyla. We explore life in the Food Industry, where she talks about her experience starting her own venture, experience as a culinary teacher and experience working as a Corporate Chef. Music by Joakim Karud. 

When chefs hangout afterwork which usually happens around midnight, we eat, we drink, and we talk about food and everything FnB ! Kade Chandra and Jodie Adrianto shares their view about restaurant culture, their perspective restaurant business, funny customers stories, and everything else. We hangout all the time, we just never record it before ! Jodie Adrianto is Head and Corporate Chef of ‘Broadway Group’ in Jakarta, their main establishment is ‘Ms. Jackson’, and ‘Lei- Lo’ located in Jl. Suryo in Senopati area. He also the co -founder of ‘Third World Culinary Company’ a chef and cooks collective focused on doing and promoting culinary events around Indonesia. Kade Chandra is head chef / owner of ‘Maple and Oak’ and ‘Yabai’ in Menteng, Jakarta. He is also the founder of ‘Barong Indonesia’ chef leather knife bag company. Check them out at: https://www.instagram.com/jodiexadrianto/ https://www.instagram.com/kadeechuandra/ Restaurants: https://www.instagram.com/feast.society/ https://www.instagram.com/msjacksonjkt/ https://www.instagram.com/leilojkt/ https://www.instagram.com/maple.oak/ https://www.instagram.com/yabai.jkt/ Other ventures: https://www.instagram.com/barongindonesia/ https://www.instagram.com/twc.co/ Don’t forget to LIKE AND SUBSCRIBE !! Also follow us on SPOTIFY, ANCHOR APP, and APPLE PODCAST !

We take this week's episode on the water, as we go aboard the riverboat the River Queen to talk about the importance of tourism in West Virginia! In segment 1, Amy Goodwin, Mayor Of Charleston, W.Va.,talks about tourism in the Capitol City. In segment 2, Kanawha County Commissioner Ben Salango talks about sports tourism and the Shawnee Sports Complex. In segment 3, Tim Brady, the Vice President of Sales and Marketing for the Charleston Convention & Visitors Bureau, talks about the impact of the Charleston Coliseum & Convention Center. In segment 4, Chef Paul Smith, Corporate Chef at Buzz Food Services, talks about culinary tourism in the Mountain State. For more Inside West Virginia Politics, go to wowktv.com/iwvp

On this week’s show, we talk to Chef Marc Marrone. After several years of being the Corporate Chef for the Tao Group, known for the Tao Las Vegas venue in the Venetian, he has recently started Graffiti Bao, a Vegas pop-up inspired by Asian street food. We talked to him about his background, trends in foodservice and of course what he loves about Cambro. Please listen to the interview and check out the links below to connect. Guest: Marc Maronne Host: Felix Bazgan Graffiti Bao: Website | Instagram Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

John has been in the restaurant business most of his life. He and I talked about what fuels his passion for the business, being an introvert in the restaurant business, managing controlled chaos, the family environment at his restaurant group, Provision Concepts, and the daily life of a corporate chef. John is a positive dude who clearly enjoys his profession immensely...

Nestle is one of the biggest food companies in the world. Chef Mary talks about her life as a corporate chef for one of the most recognizable brands in the world-Minors and Nestle. Learn more about her right here. (http://www.businesschef.org/blog/mary-locke/) Follow us: Business Chef Website:  http://www.businesschef.org (http://www.businesschef.org/) LinkedIn Page:  https://www.linkedin.com/showcase/businesschef/ (https://www.linkedin.com/showcase/businesschef/) Facebook Page:  https://www.facebook.com/MakeFoodMakeMoney/ (https://www.facebook.com/MakeFoodMakeMoney/) Instagram Page:  https://www.instagram.com/makefoodmakemoney/ (https://www.instagram.com/makefoodmakemoney/) Want to know more about how you can help aspiring culinarians, as well as creating a more sustainable food service future? Email us  info@businesschef.org (mailto:info@businesschef.org) , with “Culinary Technology Fund” in the subject line

In this episode with Chef Bill Fuller, we discuss: how Chef Fuller got his start in the industry, where the culture of being "hard" in the restaurant industry comes from, correcting the behavior, not the person, as sous, how to handle an executive chef that is less qualified than you,  being mindful of your mood and how you influence those around you,  the impact of promoting from within, transitioning from working on the business to in the business, hiring people who are better than you at things,  the value of annually self-reviews, and the result of limiting hours worked to 40-45 hrs for line staff and 5-55 hrs for management.  Hitchhiking his way from his hometown of Dubois at 18 to venture the country, Bill settled in D.C. as a line cook while studying for his B.S. in Chemistry at GMU. He abandoned his scientific pursuits, trading his lab coat for a chef's jacket. Bill eventually made his way back to Pittsburgh and into the kitchens of Big Burrito Restaurants, and has served as the Corporate Chef since 1997. Today Chef Fuller has garnered the additional title of partner of the Big Burrito Restaurant Group and oversees a total of 19 locations.   

On this Episode Kat Humphus welcomes Corporate Chef, Daniel England of OMG Hospitality Group. OMG is more than just a brand- it is a mindset fueled by a driving passion to provide the best “OMG” Experience to every Customer. Tune in to learn a bit about all their different restaurants.

A very specific ingredient challenge against the Chef and owner of O Ya in Boston, as both he and I attempt to come up with an easy weeknight meal in 15 minutes or less, using just a bottle of beer, plus five extra ingredients you can find pretty much anywhere. Tim Cushman accepted our challenge, using Negro Modelo as the main ingredient. After earning a bachelor's degree in Jazz and Classical Guitar from the city's renowned Berklee School of Music, Tim Cushman moved to California in search of musical success. As many aspiring musicians do, Cushman took a job in a restaurant. That was the start of what would become a culinary adventure around the world. He spent the next 30 years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico, and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group's new concepts.

…His mother, a restaurant manager, familiarized him with the daily grind of the kitchen — from peeling potatoes and shrimp to cleaning bathrooms and washing dishes — as the family moved from town to town after Michael's birth in Gettysburg, South Dakota. After earning a degree in Psychology at the University of Southern Colorado, Michael began work at Chateau Pyrenees, a French restaurant in Denver, where he studied under Jean-Pierre Lelievre and, later Georges Mavrothalassitis. In 1985, he traveled to the South of France to cook and while in Nice and Cassis he discovered the traditional European approach of artisinal products made from the freshest local ingredients. Fueled by this resonating impression, Michael returned to Chicago in 1987 to work as Sous Chef at Charlie Trotter's. Not satisfied with his European training, he returned to Nice, France in 1989 to be the Executive Chef at L'Albion. Upon his return to Chicago in 1991, he worked as Co-Chef at Carlos' in Highland Park and then Executive Chef at Gordon until 1994. In 1994 Michael was recruited to be Executive Chef and Corporate Chef for Kansas City's The American Restaurant. Beginning there in 1994, Michael quickly breathed new life into both the menu and the image of the 25-year-old restaurant, which had suffered in the past from an intimidating and pretentious image. His fresh, simple, unfussy American fare, supported by the foundation of his extensive French training, won the trust and loyalty of local diners. In 1999 Michael won the James Beard Award for “Best Chef in the Midwest” a first for him and for Kansas City. In June of 2002 Michael Smith co-founded the award winning bistro, Forty Sardines in Leawood, Kansas which was nominated for a James Beard Award for “best new restaurant” and won the James Beard Award for “best restaurant graphics” in 2002. Michael is also the owner of Tapas restaurant, Extra Virgin, and is a consultant in the highly successful fast casual concept, SPIN Pizza in Leawood, Kansas. As an active member of the culinary community, Michael established a series of annual James Beard Foundation fundraising dinners, as well as developed local seminars and special events that featured celebrity chefs from all over the country. Michael and his recipes have been featured in numerous publications both locally and nationally including Gourmet, Bon Appetit, Wine Spectator and Robb Report. Having lent his face and name to a number of major ad campaigns, including those for Grey Poupon mustard, Vita-Prep Blenders, Kikkoman Products and the Wisconsin Milk Marketing Board, Michael continues to rank among the nation's most recognized and respected chefs. @michaelsmithkc #10Yearsof MichaelSmith #theSlackerMorningShow101theFox

In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then they look to sell those chains. They are currently the majority owners of the Twin Peaks chain. John talks about this new food hall that is going to open North of Dallas in the summer.

Chef Jay McCarthy was born in New York, and raised in Jamaica. Always accelerating in math and science he found himself at Texas A and M where he studied Aerospace Engineering. Somewhere along the line cooking became his life.   McCarthy has traveled to numerous countries offering insights to chefs and sharing ideas as a consultant for the Texas Beef Council, the Nebraska Beef Council, and the U.S. Meat Export Federation. He spends much of his time consulting, teaching, and lecturing overseas as well as domestically. Most recently McCarthy filled the position of Corporate Chef for all Group970's restaurants, located in Colorado's Vail Valley.

The last table is served, the station is broken down, everything is put away, the inventory is complete, and now its time to meet Chef Adam Lamb on the back dock where the most important and interesting meetings are held. Chef Adam Lamb has worked in the hospitality industry as a Chef, Corporate Chef, and Consultant for over 20 years. He's also the voice behind Brigade Radio. On Brigade Radio, Chef Lamb talks all things Chef; the issues, the resources, the personal, the business and the lifestyle. It's knives down and aprons off every Sunday at 9 pm.    We dive deep into the significance of being a mentor, getting mentored, and some of the things you can do to make the work you live for more enjoyable and fulfilling.

Chef’s Story is back for another great season as host Dorothy Cann Hamilton is in conversation with Tim and Nancy Cushman.  A Boston native, Chef Tim Cushman earned a Bachelor’s Degree in Jazz & Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world. He has spent years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts. In 1994, Cushman launched his own consulting business, Ideas in Taste, and developed menus for a variety of restaurateurs, from independents to large operators. Presently, Cushman and his wife, Nancy, are Co-Proprietors of o ya, an award-winning, contemporary Japanese restaurant in Boston. Since opening, he and o ya have received numerous accolades, including a 2011 James Beard Nomination for Best Chef Northeast and being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008. Since its opening, the accolades have been piling up – o ya was awarded a 29 food rating in the 2011/12 Zagat Guide. Cushman was also picked as a Best New Chef 2008 by Food & Wine, which also selected o ya as one of the top 10 new restaurants in the world. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the United States. Boston Magazine named o ya as the #1 restaurant in Boston in 2009, and Best of Boston for four consecutive years. Tune in for a wonderful episode to hear what is next for this dynamic duo!  

Chef Katz got his start in the restaurant biz at the age of 11, while accompanying his mother to work. After working under a handful of great mentors, in 2008, he became the chef proprietor of Meme, Located in Philadelphia, PA. Today, is he holds the title of Corporate Chef at Creekstone Farms. His Accolades include: Seven Hot Chefs to Watch Philadelphia Style, Top Chefs to watch in the Country Esquire, Chefs Feed Winner One of the Best Things to Eat in Philly, and a 3 Bell review From the Philadelphia inquirer. Chef Katz is also Chair of Taste of the Nation.

Dr. Cindy Geyer, the Medical Director of the world renowned Canyon Ranch Health Resorts, and Corporate Chef, Scott Uehlein, will share simple suggestions for happier, healthier, longer and more joyful lives through fitness, nutrition, stress management and integrative wellness... Conquering arthritis with Express Script's Phyllis Crockett, a specialty-trained pharmacist in inflammatory diseases.

Dr. Cindy Geyer, the Medical Director of the world renowned Canyon Ranch Health Resorts, and Corporate Chef, Scott Uehlein, will share simple suggestions for happier, healthier, longer and more joyful lives through fitness, nutrition, stress management and integrative wellness... Conquering arthritis with Express Script's Phyllis Crockett, a specialty-trained pharmacist in inflammatory diseases.

Dr. Cindy Geyer, the Medical Director of the world renowned Canyon Ranch Health Resorts, and Corporate Chef, Scott Uehlein, will share simple suggestions for happier, healthier, longer and more joyful lives through fitness, nutrition, stress management and integrative wellness... Conquering arthritis with Express Script's Phyllis Crockett, a specialty-trained pharmacist in inflammatory diseases.