Podcasts about corporate executive chef

We're talking about The Cooking Studio at the Harbor Park Jazz Rhythm & Blues Festival coming up this Saturday in Kenosha. We speak with Teri Jacobson (Kenosha County Treasurer) who is captain of the Cooking Studio ..... and with two chefs from Bartolotta Restaurants in the Milwaukee area: Aaron Bickham, Corporate Executive Chef, and Connor McNeil, Executive Chef at Joey Gerard's, a Bartolotta Super Club in Greendale. McNeil will be the special guest chef for this year's festival. Tim Mahone joins us for part of the conversation as well.

This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle Professional.

To say I enjoyed my time with Anthony is an understatement...in our short conversation I saw his love not only for food, BBQ and his family but for the team he leads at all of his Swig And Swine locations. Born and raised in Mantua, New Jersey, Anthony DiBernardo has always had a passion for cooking. He entered the culinary world when he was 14 as a banquet cook. Later, the US Navy brought Anthony to the Lowcountry, where he has lived for nearly 25 years. After serving as a cook on the USS Batfish submarine for four years, Anthony began working in the kitchen at Blossom Café. His résumé includes roles as the Executive Chef at Kiawah Island Resort, Corporate Executive Chef at Mustard Seed, and Operating Partner and Head Chef at Rita's. After incorporating barbecue menu items during each culinary venture, Anthony started his own barbecue catering business, where his passion started to set fire. He opened Swig & Swine BBQ in collaboration with Queen Street Hospitality Group in 2013 and became sole proprietor of Swig & Swine in 2019. This episode was recorded live at Brisket Love Fest in Tampa. Shortly after Antony's son, Asher, was in a skateboard accident that left Anthony fighting for his life. Anthony has shared Asher's journey on their social channels. In addition there is a GoFundMe to help cover some of the medical bills for Asher's recovery. Asher's GoFundMe Click HERE Follow Swig and Swine on Instagram Follow Swig and Swine on Facebook

A real treat for you this week as I got some time with Alison Cullin-Woodcock who is a Food & equipment development consultant, an area of the industry we have not really explored.And I'll bet that some of this will blow your mind but more than that, Alison really brings the energy and passion so it's very easy to get on board with her journey.We cover:-The dogs in our lifeEquipment & InnovationKnowing what you want to doDeveloping the paletteCollegeGetting the basics rightTHE Mayonnaise disasterWorking through the sectionsHierarchyMoving into Equipment SalesRebuilding the TitanicHeadhunted to the US8ft RatsMeeting Paul BocuseToilets of the worldThe Development processProblem solvingAnd so much more. Alison is at the top of her game and has fantastic knowledge within her field which comes across effortlessly all the way through out chat.Enjoy!The GuestAlison has been in the industry for over 35 years, classically trained Chef, City and Guilds 706/707/717 at Cassio College (now West Herts College). For the past 20 years she has worked for one of the worlds' largest foodservice equipment designer and manufacturer.- called Welbilt. They supply to some of the worlds largest QSR's. The role resulted in a move to Tampa, Florida for 9 years as their Corporate Executive Chef . In 2014 Alison relocated back to the UK. In 2018, after a redundancy, she set up her own consulting business and for the past 6 years has been focussing on food and beverage menu development - equipment solutions - packaging challenges and solutions - and foodservice operational support, plus anything else that she gets asked to do!Website - www.cliftonfoodserviceconsultants.comLinkedIn - https://www.linkedin.com/in/alison-cullin-woodcock-151789b/The SponsorToday's bonus episode comes to you in partnership with RotaCloud, the people management platform for shift-based teams.RotaCloud lets managers create and share rotas, record attendance, and manage annual leave in minutes — all from a single, web-based app.It makes work simple for your team, too, allowing them to check their rotas, request holiday, and even pick up extra shifts straight from their phones.Try RotaCloud's time-saving tools today by heading to https://rotacloud.com/philThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy

In this episode of the Titans of Foodservice podcast, host Nick Portillo speaks with Barb Colucci, Corporate Executive Chef of Del Taco, a culinary trailblazer with a remarkable journey in the food service industry. Barb's expertise spans across full service restaurants, quick service restaurants, and manufacturing. She has worked with renowned brands and has left her mark through her commitment to culinary excellence and innovation. The conversation covers topics such as Barb's favorite Halloween candies, her dream dinner guests, her love for fresh pasta, and her passion for unique food combinations. Barb also shares insights into her work as a consultant and the process of developing menu items for chains like Del Taco and Shakey's.Quotes"Chefs are salesmen because they always want to sell you what they're making. No matter what it is, it doesn't matter who. It could be leadership. It could be a customer." -Barb Colucci [19:31]“I mentor a lot of kids in high schools. They always ask me, why are you still in this business so long? And I go, because I wake up every day and I think about food. I love what I do. There are hard days. There are difficult days, but then there are really great days. This is why I'm in this business.” -Barb Colucci [22:28]TIMESTAMPS01:47 | Chef Barb's expertise in culinary excellence and innovation05:34 | One dish from traveling that more people should know about10:11 | Notable menu items from Del Taco and Shakey's18:25 | Transferable skills and experiences in working with different chains25:49 | Reflections on career successes, failures, and funny moments28:46 | Barb emphasizes the importance of passion and hard workRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.comBarb: https://www.linkedin.com/in/chefbarbcolucciconsulting/

This week's guest is Chef Mark Allison, a highly accomplished culinary artist known for his innovative and healthy creations. Born and raised in England to a family with a deep appreciation for food, Mark developed a passion for cooking at an early age. He honed his skills by attending prestigious culinary schools and gaining practical experience in renowned restaurants around the world. He counts current and past job titles as the Corporate Executive Chef at Forever Oceans, the former Director of Culinary Nutrition at the Dole Food Company and the former Dean of Culinary Arts Education at Johnson & Wales University. With an unwavering commitment to excellence, Chef Mark has earned a stellar reputation for his meticulous attention to detail and creative flair. Throughout his career, Chef Mark has received numerous accolades and awards for his culinary expertise. His dishes have been featured in prominent culinary publications, and he has appeared as a guest chef on various television shows, where he shares his expertise and passion with a wider audience. Beyond his culinary prowess, Chef Mark is also dedicated to sustainable and ethical practices in the culinary world. He actively promotes the use of locally sourced, seasonal ingredients, and supports initiatives that minimize food waste and protect the environment. In two words, he is a culinary scientist. He looks at food through two windows, taste and cellular health. Both of which are important to my patients and me. We dive into why and how he does this effectively in a society that is not aligned in the same direction. He is the author of these books: 3 boys & a chef, 3 boys & a chef 2, Lets get smart about diabetes and 150 projects to get into culinary arts. Chef Mark Allison continues to push the boundaries of culinary artistry, captivating diners with his extraordinary creations and leaving a lasting impact on the culinary industry. His passion for food, commitment to excellence, and dedication to nutrition and sustainability make him a true culinary visionary. Please enjoy my conversation with Chef Mark, Dr. M

We're diving into summer with in-depth conversations regarding the page-turning heat behind Tracey Medeiros' latest cookbook, "The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State." Then we kick our heels up for a relaxing weekend-long retreat at Daddy O Hotel, Restaurant & Bar with the Director of Operations, Pete Palladino. And since traveling and family-friendly fun coincides with touring museums, zoo's, and more--we spoke with SSA Group's Corporate Executive Chef, Matthew Beaudin, on how the family-owned business integrated an elevated, diversified, and sustainable menu into their partnership's locations. (episode 235)

On this week's episode, host Caryn Antonini is joined by guest Chef Bruno Tison, Vice President Systems Food Services and Corporate Executive Chef at Northwell Health. Bruno has recreated the food program at Northwell, New York's largest health care provider, where he creates fresh and healthy, delectable meals. Bruno hails from northern France and was classically trained at a prestigious culinary school in Belgium where he graduated with honors. He went on to train in the kitchens of some of the top, legendary chefs of France and ultimately headed to the United States, working as Executive Chef at Beau Geste in NY and the famed Ernie's - a 5-star restaurant in San Francisco. Bruno was then appointed as the youngest Executive Chef at New York's Plaza Hotel where he worked for 13 years. Moving on to the Plaza's sister property, the Sonoma Mission Inn in Sonoma, CA,  Bruno worked as Executive Chef at Santé, which earned him a coveted Michelin Star.Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC## Get great recipes from Caryn at https://carynantonini.com/recipes/

A perfect over easy egg is bright, pours all over the plate and good to the last drop. This Arizona restaurant is just the same! We sat down with Over Easy's Corporate Executive Chef, Justin Woodard, as well as the Queen Creek Owner, Jeff Terpay, and learned about this breakfast staple in the valley. They wont turn over their hollandaise sauce recipe, but they did allow us to turn on our mics at their Chandler location for this can't miss episode. Be sure to visit your nearest Over Easy, in person or at the following: WEBSITE: https://eatatovereasy.com/  FACEBOOK: https://www.facebook.com/overeasyrestaurant/  INSTAGRAM: https://www.instagram.com/eatatovereasy/  SUPPORT: If you love this episode, please share it with someone you know will also enjoy it! Not for us, but for our guests, leave a review on iTunes. While you are listening, post a screenshot on social media and make sure to tag @FindingArizonaPodcast so we can thank you!  Leave us a five star review!  https://podcasts.apple.com/us/podcast/finding-arizona-podcast/id969100902?mt=2   Want to be a guest or a sponsor of the show? Send us a message on the https://www.findingarizonapodcast.com/contact SPONSORS:  Join the KNOW Women's Global Membership: all new members receive a bonus gift!  https://theknowwomen.com/membership/  --- Send in a voice message: https://podcasters.spotify.com/pod/show/finding-arizona-podcast/message

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Katy Velazquez, Corporate Executive Chef at QDOBA about how the fast-casual Mexican restaurant is able to stay current on trends and be true to its identity. QDOBA with over 730+ restaurants located in the U.S. and Canada is the second largest brand in the Mexican fast-casual industry but is the largest brand in the industry that franchises. QDOBA's menu offers a combination of made-to-order, a la carte, and chef-driven, curated cuisine with freshly-prepared ingredients, with many items made in-house. Velazquez and I talk about getting into the restaurant industry, she says, “I fell in love with food. I started working in restaurants when I was 19 as a host at a brewery and I just fell in love with it. I grew up doing theater, and I think there's really this connection to me between theater and restaurants.” After finishing culinary school, Velazquez worked for James Beard Award-winning chef Rick Bayless. She attributes her time with Bayless to completely changing the trajectory of her career. Valezquez says, “I just fell in love with Mexican food and the culture and the way they feed people.”QDOBA with a history of twenty-seven years prides itself on true flavors for its customers. Velazquez shares that the brand is always looking for flavor differentiators which are things that other restaurants in the market do not offer. She says “we are creating burritos, bowls, and nachos, but we want to have these extra special sauces and toppings that are the things that you're really going to remember.”Hear Velazquez talk about her advice for restaurant executives when it comes to keeping menu items fresh and appealing to customers, plus her top 3 tips for developing a menu check out this episode of Fast Casual Nation or tune in on Apple Podcasts. If you want to get insights from a restauranteur, watch this episode of Chef AF with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill.

Chef Heber comes on the podcast to discuss his rise from Mexico to owning his own business. Chef Heber went to Culinary Institute of Monterrey before coming to the United States to become the Executive Chef at La Jolla Groves, then he was the Director of Restaurants Operations at Malawis Pizza. He then took on the role of Corporate Executive Chef for Intermountain Health Care before starting his own business. He discusses with Mark his journey and how his tenacity keeps him successful.

Ep 110 with your host David Montalvo (Yaakov) and with a special guest named Chef Vic Vegas who is the Corporate Executive Chef at Nicholas and Company and featured many times on tv show Bar Rescues!!! Chef Vic IG: chefvicvegas David Montalvo IG: theoutlettoreality David Montalvo snapchat: takeonepassit TikTok: Yaakov28 contact us: theoutlettoreality@gmail.com

Today Sam and John are joined by a culinary chef and Catholic, Jim Churches to discuss his life as a chef and how we as men can appreciate and find a deeper meaning in food. We talk about his life as a professional chef, his Catholic faith and how it enters his kitchen, how to make an amazing steak, and what one ingredient makes everything better. Homeschool Connections Cooking Course with Jim Churches - homeschoolconnections.com forthcoming for the 2022/2023 school year. Email them at homeschoolconnections@gmail.com for questions. Jim Churches has over 29 years of Foodservice Experience, with 19 years as a Corporate Executive Chef in Food Manufacturing. He is the Culinary advisor to many High school/College culinary programs. He is also a culinary advisory board member and content contributor for Chef Magazine. In addition to numerous awards, he is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation. Jim has 3 children and runs a number of Catholic charitable campaigns where he can donate his skills to help parishes, pregnancy centers, and children in need.  -- SUPPORT THE CATHOLIC GENTLEMAN -- https://www.patreon.com/catholicgentleman Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, meet Mark Allison, an award-winning chef, educator, former Dean of Johnson and Wales, published author and so much more. Mark is now Corporate Executive Chef at Forever Oceans, an innovative company raising sushi-grade fish in the deep ocean. Hear his story, with insights on education, nutrition, and the future of food. All this on Episode 60 of World on a Plate, supported by Nestlé Professional.

Celebrity chef and restaurant consultant Brian Duffy (Bar Rescue, Date Plate) talks about industry pain points, his experience opening a restaurant during the pandemic, and best practices for treating staff on the latest Food Institute Podcast. “I really believe in educating staff and I believe in empowering them.” – Chef Brian Duffy More about Chef Brian Duffy: Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life, and led him to study at Philadelphia's The Restaurant School at Walnut Hill College. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion. After graduation, Chef Duffy worked under James Beard Award winning Chef Jean Marie LaCroix at The Four Seasons in Philadelphia. From there, he partnered in opening restaurants for employers & even a few of his own. It was through opening his own brick and mortar that Duffy began to realize his flair for refined, modernized pub fare and coined the term “New Celtic” cuisine. Duffy brought his “New Celtic” point of view to the Dave Magrogan Group as their Corporate Executive Chef for their brands. In the Meantime, Duffy formed "Duffified Experience Group”, a consulting firm with the realization that most of the smaller restaurant and bar operators that are out there needed someone who spoke their language & worked the way that they do. Through this firm, Duffy has been able to work and oversee restaurants, bars and nightclubs around the globe. The motto of “Redefining the economics of food service” has given Duffy and all of his clients a new lease on their business, and their lives. On and off camera, Chef Duffy works with restaurants across the country updating their menus, and coaching them through much needed business and organizational as well as food and drink face-lifts. His proven success has made him one of the most in-demand restaurant, and hospitality consultants across North America and overseas. Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley) reforming failing bars and restaurants with his “tell it like it is” style. He made his national on- camera debut on the Food Network series Date Plate and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Networks. Chef Duffy is also a regular to the Food Network by being involved as a judge in the series Beat Bobby Flay and has appeared on The Today Show since 2006 as a recurring guest. Chef Duffy has his own line of signature spices, “Duffified Spice” as well as a line of t-Shirts, kitchen aprons, hats, and chef-driven hand soaps. Currently Duffy is the Culinary Director and Board member for “Bar and Restaurant Expo,” the world's largest nightlife show. Duffy is also lending his expertise to a new venture, “World Chef”, which is bringing hand curated meal kits and live cooking segments right to your home! He has also collaborated with Tampa based “Radio Influence” to create "Duffified Live" a talking & travel show with an over the top approach to eating, drinking, and experiences. When he isn't with clients, taping or traveling, he is working on his soon-to-be-released modern gastropub cookbook, or hanging out with his family and friends in the suburbs of Philadelphia. Please Visit: www.chefbrianduffy.com www.Duffifiedlive.com www.sidebirdeats.com/

Apply the traits of a child from a Jewish mother fused with Middle Eastern teachings to a black woman in the Mid - West and you'd get Chef Q. Ibraheem. Culinary art school was a farm in Georgia, a chair to stand on over the stovetop while being taught recipes in her mother's kitchen and her father's halal poultry shop in Detroit's Eastern Market, America's largest farmers market. Chef Q's hospitality career began immediately after high school in Greek restaurants where she began in the front of the house. Determined to cook she applied for a culinary apprenticeship where she was given the opportunity to apprentice with a Top Chef. Traveling through the restaurant scenes in Detroit, Atlanta, and Chicago she scored a position at Michelin starred Elizabeth, and moved quickly to another kitchen to work as an Executive Sous Chef. After acquiring the skills for training staff that became kitchen teams she became an Executive Sous Chef, Executive chef, and then Corporate Executive Chef at P.S. It's Social a restaurant training program for ex-offenders and at-risk young adults. Chef Q develops culinary art curricula for workforce development programs and 501c3's that focus on cultural awareness through food diversity. Her curricula has been implemented by Oakton Community College / Workforce Development Department where she began a new passion as a culinary art instructor. She showcases her culinary, educational, and agricultural backgrounds at private dinner tables as Owner & Executive Chef of Teertsemasesottehg - Secret Location Underground Supper Club and employs youth that has completed her culinary training programs. Chef Q.Ibraheem serves as President on the board of The Evanston Food Exchange, an organization that focuses on 86'n food insecurity. She is also the Operations Manager of the Foster Street Urban Agriculture Program. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Melissa Trimmer is the Corporate Executive Chef at Dawn Foods. She is also an ACF Certified Executive Pastry Chef, and holds the honor of being the 2016 Cutting Edge Award recipient. Melissa has received critical acclaim leading the pastry department of two institutions that received the Bib Gourmand rating from the Chicago Michelin Guides Inaugural Edition in 2010. With over 25 years experience as a culinary professional and being one of the few women in her field, Melissa advocates for individuals to craft their own career.Listen as we chat with Melissa about her journey as an executive pastry chef, advice for building a fulfilling career, diversity, and the many ways she supports women in the kitchen.

The Protectors Podcast ™ presents Chef DREW WARD! Drew Ward is a veteran of the U.S. Army, a graduate of the International Culinary Center, and a Corporate Executive Chef.  We talk about a ton of topics from transitioning from the service to culinary school and beyond!  Full episode out now on ALL major podcast platforms, Amazon Fire TV, YouTube, and Vimeo  @chefdrewwardThis episode is brought to you byHealth to the Rescue https://www.healthtotherescue.com/andFaraday Defense https://shop.faradaydefense.com/ #theprotectorspodcast Support the show (https://www.patreon.com/theprotectors)

This week, Tom is lucky to have the Executive Chef of Atlanta's acclaimed Kyma restaurant, Chef Pano, join the show! In this episode, Chef Pano discloses the inspiration behind his career in cooking and how he develops menus, concepts, and restaurants. If you're new to cooking, Chef Pano explains how to find the inspiration for your own menu. Chef Pano talks about what life is like in the restaurant world during the pandemic. Tune in as Chef Pano reveals which recipe you should try this weekend.    IN THIS EPISODE: [01:50] The inspiration behind Chef Pano's career in cooking.  [10:45] How Chef Pano develops menus, concepts, and restaurants. Chef Pano explains how to find inspiration for your own menu.   [19:55] What life is like in the restaurant world during the pandemic.  [26:45] Where you should start if you are new to cooking.    KEY TAKEAWAYS: The best way to find a menu that you like is by going to a bookstore.  Presentations are a big deal in the restaurant world. You should even ensure that take-out food is presented well.  If you love whipped potatoes, try boiling cauliflower and puree it in a Cuisinart.  It's difficult to find people who are looking for restaurant work. If you are currently looking for a job, the restaurant industry needs employees.    LINKS MENTIONED: Website www.chefpano.com   BIO: Chef Pano I. Karatassos Executive Chef Kyma and Corporate Executive Chef Buckhead Life Restaurant Group As Executive Chef of Atlanta's acclaimed Kyma restaurant, Chef Pano I. Karatassos has redefined the taste, style and ingredients that comprise what he refers to as Modern Greek Cooking. Pano grew up in the kitchen, watching and listening as his Yiayia (Grandmother) prepared traditional foods, and worked magic with traditional Greek ingredients like olives, olive oil and honey.--three tastes that are central to Greek culture and cooking. In the 1980s and '90s, Pano I. Karatassos watched his father, Pano Karatassos, founder and CEO of the Buckhead Life Restaurant Group, trail blaze the Atlanta culinary scene.  The legendary restaurant Pano's & Paul's, then 103 West, Buckhead Diner, Chops, Pricci, Atlanta Fish Market, Lobster Bar.  All restaurants synonymous with the best ingredients, highest quality service and attention to detail. The younger Pano's culinary path really began when he was 16 years old and working in his father's kitchens.  It continued with formal schooling: a degree in hospitality management from Florida International University in 1993 and one from the Culinary Institute of America in Hyde Park, N.Y., in 1996. In 2001, he opened the Greek restaurant Kyma, and continues to hold a leadership position as Corporate Executive Chef within the family-owned business that has since expanded south, into the Florida cities of Boca Raton, Miami Beach and Fort Lauderdale. In late 2018, Chef Pano released his 1st cookbook, in collaboration with his cousin, Sophia Perpera, one of the world's leading authorities on Greek wines, with photography by acclaimed food photographer Francesco Tonelli. Longtime friend and mentor, Thomas Keller authored the book's forward. On August 1, 2019, Chef Pano competed on the Food Network's show, Beat Bobby Flay. Chef Pano prepared his Signature Dish, Lamb Pie and DEFEATED BOBBY FLAY!   DISCLOSURE: Pano I. Karatassos is not affiliated with Three Bridges Financial Group or AE Wealth Management, LLC. Three Bridges Financial Group is an independent financial services firm that utilizes a variety of investment and insurance products. Investment advisory services offered only by duly registered individuals through AE Wealth Management, LLC (AEWM). AEWM and Three Bridges Financial Group are not affiliated companies. Investing involves risk, including the potential loss of principal. Any references to protection, safety or lifetime income, generally refer to fixed insurance products, never securities or investments. Insurance guarantees are backed by the financial strength and claims paying abilities of the issuing carrier. This podcast is intended for informational purposes only. It is not intended to be used as the sole basis for financial decisions, nor should it be construed as advice designed to meet the particular needs of an individual's situation. Three Bridges Financial Group is not permitted to offer and no statement made during this show shall constitute tax or legal advice. Our firm is not affiliated with or endorsed by the U.S. Government or any governmental agency. The information and opinions contained herein provided by third parties have been obtained from sources believed to be reliable, but accuracy and completeness cannot be guaranteed by Three Bridges Financial Group.

Join me in following an outstanding career path of a young punk rock college kid to an uber talented corporate executive chef of Fleming's, part of the Bloomin Brands portfolio. Jeremy is a passionate leader and creator with many stories to tell and job titles to match. His twists and turns from a know nothing line cook, to manager, to supply chain, to R & D for Carrabba's Italian Grill, and finally at Fleming's have been non-stop for 20 years. Please enjoy hearing his story and some laughs along the way! His success is a direct result of hard work, perseverance, and having the talent to agile in a constantly challenging and changing environment. Please share this episode, and others, with industry friends and professionals! I would like to share my story and other's, while providing a multitude of insights and tips on how to succeed and make an impact in the hospitality industry. www.vincentkassay.com will lead you to my website. Schedule an appointment and we can share a journey of success! Cheers! --- Support this podcast: https://anchor.fm/vincent-kassay7/support

The newly opened Esperanza Cocina de la Playa in Manhattan Beach is under the culinary direction of Corporate Chef Raymond Alvarez and Head Mixologists John Fox (GM) and Kevin Williams (Beverage Manager.) Chef Ray is the busy Corporate Executive Chef … Continue reading → The post Show 442, September 11, 2021: Chef Raymond Alvarez, Esperanza Cocina de la Playa and Baja Sharkeez Restaurant Group appeared first on SoCal Restaurant Show.

We are so pleased to offer up this interview with the always fantastic Chef Joe Youkhan!After being aquatinted with Joe though private events, I've learned quite a bit about his fascinating career, and many accomplishments in the culinary field. Always one to bring best to the table, his humble demeanor hides a treasure trove of talent and passion.Hope that you enjoy this episode with the famed Champion of Chopped and Firemasters!Chef Joe Youkhan is a seasoned culinary artist and crowned champion of Chopped, the popular high-stakes cooking competition show of the Food Network. With outstanding culinary expertise and precision, Chef Joe brings a unique personal touch to delicious global cuisine. Comfort food meets fine dining in his mouth-watering creations, offering guests a truly extraordinary epicurean experience ignited by his passion and love for food.Tapping into his natural instincts and roots in a food-centric family, Chef Joe switched gears from his successful career with motorcycles to follow his passion for food. He joined the Ritz-Carlton, Laguna Niguel culinary team. Chef Joe left the Ritz-Carlton as the Executive Chef of the Special Events/Catering Division to serve as the Executive Chef at Chat Noir in Costa Mesa before his appointment to Corporate Executive Chef, responsible for multiple locations. Chef Joe founded Chef Joe's Tasting Spoon in 2010, operating the first Italian gourmet food truck in Orange County, until selling the concept in 2018.In 2014, Chef Joe partnered with his mates to open Aussie Pie Kitchen, where the traditional Aussie Pie was been re-imagined into remarkable savory pies in a variety of flavors and paired with gourmet sides. Aussie Pie Kitchen had two locations in Santa Monica and Inglewood (near LAX).Currently, Chef Joe is the Co-owner of SmörBurgers with 2 locations - 4th Street Market Place, and Irvine Trade Food Hall. In 2020, Chef Joe partnered with Western Hospitality Catering to provide a fresh innovative dining experience to all. Chef Joe oversees all culinary operations and is engaged in catering, menu development, and restaurant concepting. He is also the National Culinary Director of Western Golf + Hospitality.Chef Joe is available for consulting on both new and existing restaurant concepts. In addition, he conducts personalized, fun, and interactive cooking classes for your family, group of friends or corporate team.Chef Joe pulls from his exposure to a variety of cuisines, his extensive catering background and his incredible palette to create magnificent and memorable cuisine. He loves to share his passion for food with his guests.​ Tune in to learn what mindset it takes to rise to the top and to shine under pressure!

Chef Justin Fields is Corporate Executive Chef and Director of Research and Development at Bonefish Grill & Bloomin' Brands International™.  Justin is creative and artsy; he is passionate and inspiring.  And it all comes out in his love of cooking and is evident in this week's conversation with Shandee.  Justin attended the Culinary Arts program in high school where his desire for the culinary the arts began; it was another way to express his creativity.  He shares his professional journey from the culinary arts program at Johnson & Wales University to Roy's Restaurant to Executive Chef and Director of R&D at Bonefish Grill.  Justin talks his successes and lessons learned along the way.  He shares how you can eat healthy and tasty by adding flavors but not adding calories.  And find out what he loves to cook at home.

On this episode I chat with Corporate Executive Chef of Unilever North America, Einav Gefen. We discuss the organization she has helped build through her work, Fair Kitchens. Fair Kitchens focuses on standing together as an industry and progressing our work forward for a more sustainable industry for all. We discuss the issues many face in the industry, why progress or positive growth can be met with pushback and solutions that Fair Kitchens focuses on to improve the food world as we know it.  Check out their work at: www.fairkitchens.com Check out the instagram and facebook @wearefairkitchens and use #wearefairkitchens to share how you are bettering the industry Don't forget to check out the official Line Cook Thoughts blog: linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

On today's episode of All in the Industry®, Shari Bayer's guest is Brian Bistrong, Corporate Executive Chef of The Connell Company’s The Park, and Culinary Program Director of The Park’s hospitality group, Table & Banter. With years of rich, diverse experience working side-by-side with renowned chefs such as Wolfgang Puck, David Bouley, and Gray Kunz, Brian offers a wealth of knowledge and passion at New Jersey’s premier catering and events destination.  Brian's restaurant experience also includes his role as Executive Chef at The Harrison in Tribeca, and Chef/Owner of Braeburn in the West Village; plus, Chef de Cuisine at Bottega in Napa, CA; Executive Chef of Research and Development for Wolfgang Puck’s Test Kitchen, and Dean & DeLuca as the gourmet market’s Corporate Executive Chef. Today's show also features Shari's PR tip to protect and preserve your reputation; Speed Round; Industry News Discussion on NYC restaurants opening in Miami; and Solo Dining experience at Chef/Owner David Kinch's Manresa at Intersect by Lexus in the Meatpacking District, NYC. REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today! #allintheindustry #allindustry #sharibayer #chef #restaurant #culinary #hospitality #theconnellcompany #brianbistrong #podcast #foodradio #hrn #nycImage courtesy of Brian Bistrong.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Chef Ivan Leonard is the Corporate Executive Chef of All In Group with outlets in both Jakarta and Bali, ranging from restaurants, bars, to nightclubs. He shares his Journey from studying Hospitality at Universitas Trisakti, paying his dues at Amuz, until now.    He talks about the importance of taking charge of your own destiny, in spite of what others might say, and how the recent passing of his mom, made him a strong person.   Hope you enjoy the show !   Check him out  :  https://www.instagram.com/ivanleomangundap/   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

Meet the creative brain behind Universal Parks and Resort’s most iconic foods and beverages including Harry Potter's Butterbeer and The Simpson's Krusty Burger. Corporate Executive Chef Steve Jayson has been with Universal since their grand opening in 1990. I was honored to have him on the show to discuss how he brings to life iconic dishes from your favorite movies, television shows, and books. We also discussed some of his favorite memories and highlights from his 32 years with Universal Parks and Resorts. For those of you who want to start a culinary career, Chef Jayson shared his best advice on how to grow and develop your culinary skills.

Matthew is the Senior Vice President of Culinary and Menu Innovation at Piada. Prior to joining the Piada team, Matthew was the Corporate Executive Chef at Brio. Previously, Matthew spent time as an Executive Chef at a variety of restaurants, including Lindey’s, and his cooking career has brought him all over the world to places …

"Virtual Coffee, a curated panel of industry fellows that discuss how to future-proof traditional markets" Tommaso Di Bartolo, founding partner of Awesm Ventures, panelists Einav Gefen, Corporate Executive Chef at Unilever Food Solutions, North America, Jinesh Shah, serial entrepreneur, YCombinator-Alum, advisor and mentor to several Alt-Protein startups, and Denis Chereau, CEO of Improve, Europe’s first research and development platform dedicated to next gen proteins, elevate the discussion to new levels. 1) Jinesh Shah ➜ YCombinator-Alum 2) Denis Chereau ➜ CEO of Improve ➜ MPROVE: http://www.improve-innov.com/en/impro 3) Einav Gefen ➜ Corporate Executive Chef at Unilever Food Solutions ➜ UNILEVER FOOD SOLUTIONS: https://www.unileverfoodsolutions.com . And this series is brought you by: . Awesm Ventures: A VC that unlike others, invests exclusively with and on behalf of corporations in fragmented industries. http://www.awesm.ventures/ . SiliconVal.ly: The Innovation institute focused on helping future-proof corporations in traditional industries. http://www.siliconval.ly/  . This is a proteinX Series. http://www.proteinX.org . ProteinX and the pX Logo are trademarks of ProteinX Foundation. If you haven’t received permissions, do not use the ProteinX marks as your own or in any manner that implies sponsorship or endorsement by proteinX.

On this episode of #theroundup, Alex Belew, Owner of Dallas and Jane in Murfreesboro guest hosts. Garrett Pittler, Corporate Executive Chef for Ole Red joins us to tell his 9-11 story, and so do all of the hosts. --- Send in a voice message: https://anchor.fm/brandon-styll/message Support this podcast: https://anchor.fm/brandon-styll/support

On today's episode of The Good Fork podcast, I've got the talented Chef Suzannah Gerber. She grew up working in kitchens and around family members who are accomplished cooks and restaurateurs, so food was a major part of her culture. Before she got into the kitchen though, she took another path -- a path that her immediate family took -- to being doctors. And then she took another, running a successful international fashion company in NYC with locations around the world.But, during this time Suzannah was also seriously and chronically ill. No doctor could figure it out and after years of tests, medications and therapies, she found the answer: food.She went plant-based and within two weeks of changing her diet, she was asymptomatic and after four weeks, she was off her medications.It was then, in her 30s, she decided to become a professional chef, walking away from her fashion business that had caught the eyes fashion magazines like Vogue and celebrities including Beyonce, and went into the kitchen,Her culinary career has been impressive, to say the least. She has  developed food for major retailers like Roots and Whole Foods, worked with some of the largest consumer packaged goods companies developing flavor profiles and products. She served as the Executive Chef and Director for Pressed and Corporate Executive Chef of Prestige, and Pressed. Today, Chef runs her own food industry consulting company, Haven.She also works with the food and medical industries, bridging the gap of information, skill, and awareness for these foods, working on current medical studies observing the impact of food and diet on chronic illness and disease.During all of this, somehow Chef found time to write a book, Plant Based Gourmet, which is due out this year.Follow Suzannah Gerber on Instagram, FacebookCheck out more episodes of The Good Fork: www.vegansbaby.com/the-good-forkFollow Vegans, Baby on Facebook – www.facebook.com/vegansbabyFollow Vegans, Baby on Instagram – www.instagram.com/vegansbabyFollow Vegans, Baby on Pinterest – www.pinterest.com/vegansbabyFollow Vegans, Baby on Twitter – www.twitter.com/vegansbabyFollow host Diana Edelman on Instagram – www.instagram.com/diana_edelmanTo discover vegan dining around the world, head to Vegans, Baby – www.vegansbaby.comDownload or order The Las Vegas Vegan Dining Guide today and start eating at the best restaurants in town for vegan food! bit.ly/2020lvveganguideSupport the show (http://paypal.me/dianaedelman)

In this episode of Club and Resort Talks, sponsored by Chairman's Reserve, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with James Patterson, Corporate Executive Chef for McConnell Golf and Executive Chef of Sedgefield Country Club in Greensboro, NC. Since the pandemic hit, Patterson and his team haven't missed a beat. They've retooled operations, shifted models and found creative ways to continue to serve members and guests the quality they've come to expect. Throughout the challenges, the relationships Patterson has established with his suppliers and vendors has helped to sustain the club while further elevating the importance of F&B.

18 June 2020: Chef Francesco Guarracino, Corporate Executive Chef at Roberto's restaurant, tells us about his culinary journey.

My next guest on today's episode is going to make you feel hungry as he takes all of us on a gastronomical and fun trip down the memory lane. I am pleased to have a conversation with Jaydeep Mukherjee, also known as JD, in the food industry.  An alumnus of IHM Mumbai, Jaydeep started his career as a trainee chef at the Taj Mahal Hotel, Mumbai. It was at the Zodiac Grill – then considered the premium European food restaurant in the country – where he mastered the principles of fine dining cooking. A long and splendid spell on board the iconic luxury liner Queen Elizabeth 2 followed a few years later. In 2002, he took on the mantle of Chef de Cuisine, then that of Executive Chef and finally Corporate Executive Chef of deGustibus Hospitality, the maverick company gave the country the iconic Indigo and rewrote the rules of fine gastronomy in Mumbai. In the 16 years spent with the company, Chef JD was instrumental in opening every new restaurant owned and operated by DHPL. From the iconic Indigo to the super popular Indigo Delicatessens, the limited service and casual D:OHs, to the very traditional Indian restaurants Neel, Tote Bar and Banquets, and also their premium outdoor catering division Moveable Feast, JD designed both outstanding food across cuisines and genres and also stellar hospitality. While at deGustibus, JD started and headed social outreach programs with the Salaam Baalak Trust, an Indian non-profit that provides support for street children, and SPJ Sadhana School, an academic institute and resource center for training people with autism and special needs. He has mentored many young chefs from both institutions on structured training programs and is very happy to share that a lot of his mentees are professional chefs today – some still at deGustibus, and many with other restaurants of repute. In August 2018, Chef JD joined Impresario Handmade Restaurants as Brand Head for the decade-old Smoke House Deli and was instrumental in revamping the brand into a fresh new avatar. From refreshing the menu to introducing new techniques and styles of cooking, JD has even kickstarted the Goodness To Go vertical that will focus on healthy, organic food, freshly made for patrons to grab a quick meal. A man of varied interests, JD is an avid traveler and biker, a talented photographer, and a reasonably skilled musician, but yes, the kitchen remains his first love. Excellence in hospitality is all about an eye for the little details, and that is what JD holds dear after having spent many fun years in the industry.

Chef Pete sits down with Robert Kabakoff of RHK Consulting Group. RHK Consulting Group’s founder and owner Robert Kabakoff has led an impressive career of culinary invention. He recognized his passion for cooking and baking at an early age and has been following through on that passion with determination ever since. In 1986, he graduated from the Culinary Institute of America which further fueled his drive. At twenty-five years young, he was named Executive Chef for Troon Golf and Country Club, earning Chef of the Year and winning the National Championship for Hot Food Cooking twice. After eight years as Corporate Executive Chef and Director of Culinary Training for Hillstone Restaurants, Kabakoff branched out to open his own consulting group along with restaurants in Bend, Oregon, Chicago Illinois, Spanish Fort Alabama, Cedar Rapids Iowa and Washington D.C.

Steve Dolinsky and Chef DeRuvo will prepare Davanti’s traditional Neapolitan pizzas for people to sample as they regale us with Chicago and Italian pizza lore. In his new book, Pizza City, USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town, Chicago’s eminent food journalist and impartial pizza judge extraordinaire, Steve Dolinsky, embarked on a self-described “Pizza Quest,” methodically taste-testing 185 different pizzas all over Chicagoland before coming up with his 101 best. He’ll share the secrets unearthed during that quest, including the fact that the Windy City offers a stunning 10 distinctive categories of pizza. Steve Dolinsky and Chef DeRuvo will also discuss: What makes Chicago Pizza City, USA? What are the essential ingredients to great pizza? What do locals prefer? How are the best pizzas made? What is true Neapolitan pizza? What is D.O.C.? Join us to learn more about Chicago is “America’s Great Pizza Town.” Steve Dolinsky has won 13 James Beard Awards for his TV and radio work. Currently, he is the Food Reporter for ABC 7 – Chicago. His “Hungry Hound” reports air on the ABC 7 News at 11 a.m. on Fridays and 10 p.m. on Saturdays, covering a range of food and drink-related topics. He is the Co-Creator/Host of The Feed Podcast with Chef Rick Bayless (which garnered a Beard award in 2015 for best podcast). Before joining ABC 7, Steve was Executive Producer and Host of “Good Eating.” The weekly, half-hour show aired on CLTV, the 24-hour cable news channel owned by The Tribune Company. He produced and hosted 52 shows per year for 8 years, garnering six Beard Awards for his work there. Chef Peter DeRuvo, current Corporate Executive Chef at Davanti Enoteca and the Francesca’s Restaurant Group, graduated from Johnson & Wales in Providence, Rhode Island where he studied the culinary arts and hotel and restaurant management. In 1993, DeRuvo began his culinary career as a Chef at Al Forno an Italian restaurant in Providence, where he obtained immense learning skills and philosophies about cooking that would sustain him throughout his entire career. DeRuvo made his way to the Bay Area to cook under Chez Panisse alum Chef Paul Bertolli and Paul Canales at Oliveto in Oakland, where he was able to fine tune his cooking techniques. While living in the Bay Area, DeRuvo was introduced to olive oil producer, Albert Katz where a brilliant friendship formed. Katz sent DeRuvo to Tuscany, Italy where he spent a year gaining vast knowledge of the entire olive oil industry where he tended to the olive groves at Montecastelli, a well-known producer of Italian wines, olive oils and balsamic vinegars. Exploring the world of olive oil in the land of plenty, DeRuvo continued to cook at two star restaurant Casalta Ristorante with Chef Lazzaro Cimodoro. DeRuvo continued his studies of olives traveling throughout the South of France to cities such as Nice and Monte Carlo. When he’s not bringing his unique approach to Italian dining as Francesca’s Restaurant’s Corporate Executive Chef, you can find him spending time traveling, golfing, reading and of course, eating. Program was recorded at Davanti Enoteca, 1359 W. Taylor St, Chicago, IL on October 24, 2018.

Hosted by David and Nycci Nellis. Today: Sit back, relax and enjoy a show that treats ALL your senses. Our guests include Corporate Executive Chef, Demetrio Zavala from Alan Popovsky's PRG restaurants (Teddy's, Lincoln and the new DNP – Declaration Nationals Park) in to talk All-Star Game special hot dogs and more, plus a recap of his winning stint on the Food Network's Chopped. Also in is Soulex found Pedramin Vaziri with updates on flotation, the newest form of meditation (We've tried it, and it rocks!). In with her is her devoted client, Meaghan Scott, who's got great insights on the benefits of flotation after several months. But wait … there's more! Chef Todd Sprik of the “Lupos” – Lupo Verde, Lupo Marino and the new market at Lupo Verde – is in with news about expanded fare. And, because booze is always an essential part of the show, we have Adrienne Walker of Blue Henry handcrafted cocktail candy in with the latest twist on treats for your taste buds!

Hosted by David and Nycci Nellis. Today: Sit back, relax and enjoy a show that treats ALL your senses. Our guests include Corporate Executive Chef, Demetrio Zavala from Alan Popovsky’s PRG restaurants (Teddy’s, Lincoln and the new DNP – Declaration Nationals Park) in to talk All-Star Game special hot dogs and more, plus a recap of his winning stint on the Food Network’s Chopped. Also in is Soulex found Pedramin Vaziri with updates on flotation, the newest form of meditation (We’ve tried it, and it rocks!). In with her is her devoted client, Meaghan Scott, who’s got great insights on the benefits of flotation after several months. But wait … there’s more! Chef Todd Sprik of the “Lupos” – Lupo Verde, Lupo Marino and the new market at Lupo Verde – is in with news about expanded fare. And, because booze is always an essential part of the show, we have Adrienne Walker of Blue Henry handcrafted cocktail candy in with the latest twist on treats for your taste buds!

This week, Travel Today with Peter Greenberg comes from Delray Beach Marriott in Delray Beach, Florida. Joining the program is Rob Steele, President & CEO of Old School Square who speaks about how he's repurposed a number of schools in the local area. Then, Charlene Farrington, Director of the Spady Cultural Heritage Museum stops by to give an inside look at the museum she looks at that honors African American history in the south. Next, Ryan Spaargaren of the Delray Downtowner talks about his unique business and how Delray's evolution has become a part of not only his life, but his business. Marie Speed, Editor of the Delray and Boca Magazine, stops by to talk about how Delray has changed over the years and how the arts have grown to be an integral part of the Delray experience. Next, Mike Walsh, President of Ocean Properties gives an overview of his diverse portfolio of properties and what makes them so unique. Lastly, Paul Niedermann, Corporate Executive Chef of Salt 7 talks about his experience with Gordon Ramsay his latest food-based endeavors. There’s all of this and more as Travel Today with Peter Greenberg comes from Delray Beach Marriott in Delray Beach, Florida.  

This week, Travel Today with Peter Greenberg comes from Delray Beach Marriott in Delray Beach, Florida. Joining the program is Rob Steele, President & CEO of Old School Square who speaks about how he's repurposed a number of schools in the local area. Then, Charlene Farrington, Director of the Spady Cultural Heritage Museum stops by to give an inside look at the museum she looks at that honors African American history in the south. Next, Ryan Spaargaren of the Delray Downtowner talks about his unique business and how Delray's evolution has become a part of not only his life, but his business. Marie Speed, Editor of the Delray and Boca Magazine, stops by to talk about how Delray has changed over the years and how the arts have grown to be an integral part of the Delray experience. Next, Mike Walsh, President of Ocean Properties gives an overview of his diverse portfolio of properties and what makes them so unique. Lastly, Paul Niedermann, Corporate Executive Chef of Salt 7 talks about his experience with Gordon Ramsay his latest food-based endeavors. There’s all of this and more as Travel Today with Peter Greenberg comes from Delray Beach Marriott in Delray Beach, Florida.  

Have you heard about the newest steakhouse in Indy? Red the Steakhouse, named one of America's sexiest steakhouse, opened a few months ago on Maryland street and they are upping the game for steakhouses in the city. Also, Keep Indianapolis Beautiful and Random Acts of Flowers are on the show to talk about their organizations and how you can help. -- Red the Steakhouse opened at 14 W. Maryland Street in May, just a few blocks away from the Indiana Convention Center, and have made a name for themselves in just a few months. The Indianapolis location of Red the Steakhouse is the fourth location - with two in Cleveland and one in Miami. Certified Angus Beef Prime steaks are used at Red the Steakhouse and everything is made from scratch. In fact, Corporate Executive Chef and Managing Partner Peter Vauthy even uses his grandmother's meatball and red sauce recipe, his dad's green bean recipe, and the cheesecake recipe comes from a New York Italian market that Vauthy visited as a kid. Some specials to look out for at Red the Steakhouse: - Thursday night "Champagne and Oysters" - Wine Dinner - August 23rd featuring Justin and Landmark Vineyards - 5 courses for $99 - On Colts games, they'll be open from 11 a.m. to 10 p.m. with a special football menu and drink specials - Devour Indy is coming up and they have a great 3 for $39 menu To learn more about Red the Steakhouse, please visit their website: http://www.redthesteakhouse.com/ -- Paul Poteet returns to the Edge of Indy this week bring us the latest in the wacky news, the weekly forecast, plus what we can expect for the eclipse. This week on Paul Poteet on the Edge: Conservators find a 100-year-old fruit cake: https://www.nzaht.org/pages/100-year-old-fruit-cake-found-in-antarcticas-oldest-building# Man accidentally pierces his own heart with a nail gun: http://www.wbay.com/content/news/It-didnt-really-hurt-Peshtigo-mans-heart-pierced-in-nail-gun-accident-440388193.html Southern guy struggles to speak without an accent: http://www.tastefullyoffensive.com/2017/08/guy-hilariously-struggles-to-speak.html -- Keep Indianapolis Beautiful (KIB) is on a mission to engage diverse communities to create vibrant public places and they are doing that with several of their different programs. Abby Dennis, Volunteer Manager, and Cheria Caldwell, Community Engagement Coordinator, join us for a segment to discuss their organization and how people can get involved! A few of the programs we talk about include the Adopt-a-Block program, the upcoming volunteer season - with tree plantings and cleanups, and their upcoming fundraiser THRIVE. THRIVE is the KIB annual fundraiser with their year's event taking place at the Circle City Industrial Complex. To learn more about KIB and their volunteer opportunities, visit their website: http://www.kibi.org/ -- Random Acts of Flowers looks to improve the emotional health and well-being of people in health care facilities by delivering recycled flowers. Their team drives all over the state to pick up recycled flowers from grocery stores and florists and brings them to their Broad Ripple facility. And in only 10 months of operation in Indy, they have delivered more than 14,000 floral arrangements to patients in hospitals, nursing homes, and hospice facilities. How can you help? Lindsay Potter, the Program Director for Random Acts of Flowers, says they are always needing vase donations and they are looking for company sponsors for their delivery cards. On August 31, they will be hosting their first Flowers After Hours event from 5-8 p.m. Tickets are $50 a person and will include a floral design lesson from a local florist, one floral arrangement to take home, as well as snacks. This event is also BYOB - wine or beer. To learn more about the Indianapolis chapter of this organization, please visit their website: http://indianapolis.randomactsofflowers.org/

“Turkey is a great ‘blank canvas’ for a wide variety of flavors, seasonings and marinades, making it a versatile choice for almost any dish. It’s also naturally low in fat and packed with lean protein to satisfy your appetite for health and fitness.” – Farmer Gary and Chef Dan   Gary Cooper, of Cooper Farms, is one of America’s turkey farmers. As a second generation farmer, he has been working full-time in the industry for 42 years and runs the family business along with his brother and sister. Today, Cooper Farms is a leading food supplier, selling a variety of fully-cooked and ready-to-cook turkey, ham and chicken products. Though the company has egg and hog facilities, most of its business involves turkeys. Dan Phalen is the Corporate Executive Chef at Luby’s Fuddruckers. Chef Phalen has over 25 years of culinary experience and has been with Luby’s for 11 years developing the culinary services division and oversees all culinary for Luby’s cafeterias, Luby’s Culinary Services, Fuddruckers and Cheeseburgers in Paradise restaurants. Dan is a native Houstonian who lives in Spring with his wife and two children. His daughter, Danielle, just completed her master’s degree in dietetics. You can read the full show notes at www.soundbitesrd.com.

Growing up on the Southeast Side of Chicago, Rey Villalobos has been immersed in the restaurants industry most of his life. In 2005, he began working in the test kitchen at The Chicago Tribune's food section. That led to a job with Chef Art Smith, who had recently left working for Oprah Winfrey, Villalobos became Chef de Cuisine at Smith's newly opened Table 52 in Chicago's Gold Coast, focusing on seasonal ingredients. More recently, they re-conceived the restaurant - turning it into Blue Door Kitchen and Garden - appointing Villalobos the Corporate Executive Chef of the entire portfolio at the parent company, Ideology Entertainment, including Chicago Q and La Storia Ristorante. Chef Rey accepted Rick's Ingredient Challenge this week,  making an easy weeknight meal in 15 minutes or less using mussels as the main ingredient.

C&L sits down with Corporate Executive Chef Demetrio Zavala, of Presidential Restaurant Group, to talk breakfast, Miami nightlife and DC area drivers.

There are more ways than ever to be a chef today, something that's become a bit of a sub-theme this season on The Front Burner. This week, we talk to Brian Bistrong about the myriad opportunities available to chefs in 2017, something he knows intimately, having been chef de cuisine to David Bouley, owner of his own restaurant (Braeburn), chef of Wolfgang Puck's Test Kitchen, and now Corporate Executive Chef for Dean & DeLuca. Brian discusses all of these roles and as a bonus, was once executive chef of Jimmy's own restaurant The Harrison, so we tackle the unique give and take of that relationship as well.

On today's delicious show Certified Executive Chef Eric Parker, Corporate Executive Chef of Duffy's Sports Grills is my special guest and topic expert. We discuss the many methods and techniques that Duffy's uses to promote and maintain consistency, which successfully builds Raving and Loyal Fans! Today's SuperFood is Arugula!

Rendang, one of Indonesia's most celebrated dishes, is a slow-cooked, spicy meat dish originating from West Sumatra. This slow cooking process is used to yield succulent, fork-tender meats with rich, caramelized flavors. At the Kamandalu Resort and Spa in Ubud, Bali, William Wongso shows Steve Jilleba, Corporate Executive Chef of Unilever Foods Solutions, how to make a classic Beef Rendang. Recipes at http://www.ciaprochef.com/WCA/

This week on Food Talk with Mike Colameco, Mike interviews Dan Silverman, Executive Chef at The Regency Bar & Grill at Loews Regency Hotel. Mike and Dan talk about how much the restaurant industry has changed over the past 30 years, and how After the break, we’re joined by Shane McBride, Corporate Executive Chef for Keith McNally at Balthazar NY, Balthazar London, Minetta Tavern, Shillers and the soon to open Cherche Midi. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Dead Stars for today’s music. Image from Regency Bar and Grill Image from JamesBeard.org “I kind of like food to just taste like food and look like food.” [24:00] “It’s in those mistakes that you learn how to cook…You learn by repetition, you really do.” [31:10] Dan Silverman on Food Talk with Mike Colameco

Mary E. and Diane step aside from their usual role as weekly hosts of Midwest Mondays wo welome A.K. Kuykendall, "The Writer of Books."  A.K. Kuykendall's Intro:  A dedicated husband and a father of three, A.K. Kuykendall was born in Albany, Georgia and grew up as a military brat on the Kaneohe Bay Marine Corps Base Hawaii (MCBH) located in Kailua-Kona, Hawaii and later at the Camp Lejeune Marine Corps Base located in Jacksonville, North Carolina.A Corporate Executive Chef by trade, his true passion in life is writing thought- provoking novels that blends the concepts of fact and fiction. Conspiracy, espionage, horror, and suspense literature are particular favorites! He has an infectious love of bringing women to the surface in his literature where so many men and/or women authors fall short. This is why Mr. Kuykendall prides himself on writing stories with women as his protagonist’s. Conspirator's Odyssey  and Possession  

This week on The Main Course, Patrick Martins is speaking with Daniel Sharp, the Corporate Executive Chef of The Meatball Shop. Tune in to learn about how The Meatball Shop fuses fast food and full service without compromising food quality or customer service. Listen in to hear Daniel talk about efficiency in the restaurant industry, and how it is not only applicable to pricing and food preparation, but also kitchen design. How do different NYC neighborhoods and their populations affect the layout of a restaurant? Patrick and Daniel talk about the necessary processes for restaurant expansion, and the need for strong management personnel. Hear Daniel talk about how he cut his teeth in the restaurant industry, his love of wood-fire cooking, and his disdain for ‘innovative' buffalo wing sauces. This program has been brought to you by The International Culinary Center. “Pricing is very important to us in the sense that we want to make them as low as possible, and as accessible as possible so that we have a broad reach. I really think that's really one of our hallmarks of the business.” [13:15] — Daniel Sharp on The Main Course