Podcasts about cuisine solutions

//The Wire//2100Z August 1, 2024////ROUTINE////BLUF: MIDDLE EAST AWAITS IRANIAN RESPONSE TO ISRAELI STRIKES.// -----BEGIN TEARLINE------International Events-Middle East: Tensions remain high as the region awaits Iran's response to Israel's latest targeting of Hamas, Hezbollah, and IRGC leadership in Gaza, Lebanon, Syria, and Iran. Limited unconfirmed reporting suggests the Houthi forces in Yemen, as well as Hezbollah in Lebanon may coordinate a response with whatever actions Iran takes.United Kingdom: The assailant who murdered three children and wounded many others in Southport has been identified as Axel Muganwa Rudakubana. The judge ruled to deny a protection order regarding the assailant's identity due to Rudakubana turning 18 years old on August 7th. -HomeFront-Virginia: An ammonia leak caused significant injuries at a food processing facility in Sterling yesterday evening. 26 employees of Cuisine Solutions were hospitalized for ammonia exposure, with four employees experiencing severe symptoms. Authorities have indicated the cause of the leak was the failure of a relief valve on an ammonia tank.-----END TEARLINE-----Analyst Comments: Most indications suggest that Iran will probably launch a larger attack than their retaliatory drone strikes back in April. Those previous attacks were comparatively ineffective and afforded Israel many hours to prepare for impact. However, if the Houthi's are indeed planning to coordinate strikes with Iran (the logistics of which are questionable), this may present additional complications over the next few days. Yemen has already demonstrated the ability to use deception tactics to sneak long-range attack drones along commercial aviation corridors to successfully strike Tel Aviv. The canceling of commercial flights into Israel, and the general dwindling of aviation traffic throughout the entire region may be an acknowledgement that Houthi deception techniques are effective. However, this time, by removing commercial airliners from the equation, it's not clear as to if the Iranians or Houthi's will make good use of this trick again.Analyst: S2A1//END REPORT//

Mark Malagon has over 16 years of experience in industrial refrigeration and mechanical contracting. Mark earned his BS in Mechanical Engineering from Georgia Tech as well as an MBA from Mercer University. He is also a licensed Professional Engineer (PE) in multiple states and holds an active NCEES Record. Mark started his career as a project manager, quickly advancing to sales engineer. Soon thereafter he found himself in sales and engineering management, and after a successful run as a sales director, Mark chose to leave the industrial refrigeration industry for a general management position in HVAC. His time as a GM provided invaluable experience in business and finance. Eventually Mark was drawn back to his passion for industrial refrigeration, now with the experience to start his own company. Mark is an accomplished leader with a strong record in management, sales, engineering, and operations. He has been responsible for over $200 million worth of work from prominent industrial clients such as Americold Logistics, Tropicana, Preferred Freezer, Con Agra, Smithfield Foods, Pepsi, Purdue, Pilgrim's Pride, Nestle, and Cuisine Solutions. Read the show notes here:   https://www.voiceofinfluence.net/280 Give and receive feedback that makes a difference! Register for our 20 minute Deep Impact Method video course here:  www.voiceofinfluence.net/deepimpact

When people think about technology in a general sense, they don't necessarily think about the technology of food. This week, IFBTA CEO Rob Grimes has a conversation with Felipe Hasselmann, the President and CEO of Cuisine Solutions. Felipe says he is actually not in the business of food, but rather in the business of creating memories and experiences.“You describe the texture. You describe the taste. That's the goal we want to accomplish. We create memories through food which requires a large amount of technology. This comes from research on equipment and cooking.”Rob and Felipe discuss the importance of being consistent with high quality food products, where social media plays a role in maintaining a positive or negative memory, associating it with the provider.They consider a future where cooking occurs via light waves, and food is prepared to perfection every step of the process, every time..To learn more about food-tech, the relationship between memories, experiences, and food, and looking to future-tech cooking, listen to this episode of Accelerate.

FoodBev Media's Lauren Ford rounds up this week's food and beverage news, including: Bain Capital invests $250m in sous vide food company Cuisine Solutions; Molson Coors invests $65m to expand hard seltzer capabilities; Russian invaders attempt to reopen Danone Ukraine plant; and more.

  Vidcast:  https://youtu.be/RtNjCQjiePQ   The FDA and Cuisine Solutions now recall Just Egg Flavored Plant-Based Bites.  These contain undisclosed egg and milk.  Those with egg and milk allergies could develop serious and life-threatening allergic reactions if they ingest these bites.  Approximately 80,632 bees of these Bites have been distributed and sold nationwide.  If you have this mislabeled product and are allergic to egg and milk, don't ingest it but return it to the point of purchase for a refund.  More information is available at  1-855-735-7540 or via email at Recall@cuisinesolutions.com.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/cuisine-solutions-issues-voluntary-recall-flavored-plant-based-bites   #justegg #eggbites #milk #egg #allergy #recall  

On this week's show Roly and Bri interview Steven Longwell and Stan South. Roly sits down with Longwell and chats about how he got started playing rugby, the different styles of play between countries, and the improvement in Old Glory's Scrum. The gang also spoke with South about his delay in joining the team, bringing his experience to OG's lineouts, and quizzed Bri in cockney slang. Roly and Bri also recap Week 6, Make their picks for Week 7, discuss the Red Roses winning the Women's Six Nations, and answer fan questions. The Road to Glory podcast is proudly presented by Leidos, Cuisine Solutions, and Iron Vine Security. For more information, visit: https://www.leidos.com https://mycuisinesolutions.com https://ironvine.com/   For the latest episodes of the Road to Glory podcast visit https://oldglorydc.com/road-to-glory/ And don't forget to follow Old Glory! Instagram: @oldglory_dc Twitter: @oldglorydc   See omnystudio.com/listener for privacy information.

On this week's show Bri and Roly interview Renata Roberts-Tenana & Sam Cusano. They sat down with Roberts-Tenana to talk about the RUNY match, being a utility player, and his bye week activities. The pair also chatted with Cusano about his path to playing with Old Glory and the transition from college to professional rugby. Bri and Roly also recap Week 5, Make their picks for Week 6, introduce the 2021 match themes, discuss Women's Six Nations, and answer fan questions. This week's match theme is Celtic & Club Celebration. Wear you local club or Scottish, Irish, or Welsh kits to the match! The Road to Glory podcast is proudly presented by Leidos, Cuisine Solutions, and Iron Vine Security. For more information, visit: https://www.leidos.com https://mycuisinesolutions.com https://ironvine.com/   For the latest episodes of the Road to Glory podcast visit https://oldglorydc.com/road-to-glory/ And don't forget to follow Old Glory! Instagram: @oldglory_dc Twitter: @oldglorydc See omnystudio.com/listener for privacy information.

On this week's show Roly and Bri interview Thretton Palamo and Callum Gibbins. The group discusses the tough loss against the Toronto Arrows and their plans for the bye week.  Roly and Bri also make their picks for Week 4, preview the Week five match against RUNY, Women's Six Nations and answer fan questions. The Road to Glory podcast is proudly presented by Leidos, Cuisine Solutions, and Iron Vine Security. For more information, visit: https://www.leidos.com https://mycuisinesolutions.com https://ironvine.com/   For the latest episodes of the Road to Glory podcast visit https://oldglorydc.com/road-to-glory/ And don't forget to follow Old Glory! Instagram: @oldglory_dc Twitter: @oldglorydc See omnystudio.com/listener for privacy information.

On this week's show Bri and Roly chop it up about their time at Old Glory's home opener at the Segra Field. The two also speak with the man of the match, Mikey Sosene-Feagai, about his dominate performance in the match against Rugby ATL, Family and who's the better roommate. Bri and roll also had a chance to sit down with Mike "Chickan" Dabulas and discuss his entry into rugby, leadership, and preview the up coming match against Toronto. Lastly the duo recap the picks from last week, make new ones for this week, and international rugby. The Road to Glory podcast is proudly presented by Leidos, Cuisine Solutions, and Iron Vine Security. For more information, visit: https://www.leidos.com https://mycuisinesolutions.com https://ironvine.com/ For the latest episodes of the Road to Glory podcast visit https://oldglorydc.com/road-to-glory/ And don't forget to follow Old Glory! Instagram: @oldglory_dc Twitter: @oldglorydc See omnystudio.com/listener for privacy information.

On this week's show Bri and Roly welcome Coach Andrew Douglas to discuss the preseason and the upcoming match against NOLA. The pair also sits down with Jason Robertson and talk about his last few days in DC before returning home and the upcoming season.  Bri and Roly also recap 6 Nation, make their MLR picks for the week, and answer fan questions. The Road to Glory podcast is proudly presented by Leidos, Cuisine Solutions, and Iron Vine Security. For more information, visit: https://www.leidos.com https://mycuisinesolutions.com https://ironvine.com/ https://oldglorydc.com/ See omnystudio.com/listener for privacy information.

Today is a very special episode as we go international. Usually on Exploring Sous Vide I bring on a sous vide luminary and we dive into their technique, their influences, and how they approach cooking.But today, the always amazing people at Crea and Cuisine Solutions asked us to put together a global podcast to help kick off International Sous Vide Day. To help with that, I'm going to welcome some great chefs and cooks who are regular contributors to the International Sous Vide Association's conferences and showcases that we run. These cooks span 4 countries and represent 6 different cuisines. And in addition to the questions I'll be asking them, we've had questions come in from around the world for this global event.

Join me in a conversation with Executive Chefs AJ Schaller and Gerard Bertholon from CREA and Cuisine Solutions as we discuss sous vide, what CREA and CS does, and the 2021 International Sous Vide Day that is happing on January 26th! You can sign up and register for the International Sous Vide Day events at their website www.internationalsousvideday.com. Check out what CREA has to offer at www.lecrea.com or Cuisine Solutions at www.cuisinesolutions.com Check out FreshJax Organic Seasonings - http://freshjax.refr.cc/darrinCheckout the Inkbird Instant Read Thermometer HERE - https://amzn.to/3qFpRhl

Hosted by David and Nycci Nellis. On today's show: January 26 is International Sous Vide Day, when we celebrate not just the birthday of Dr. Bruno Goussault, “the father of sous-vide,” but also the delicious, nutritious, true taste of meats and vegetables that the process of sous vide brings to us, but the many scientific advances that the heartbeat of sous vide – the International Research Kitchens at Cuisine Solutions – are helping to nutritiously enhance the world's food supply. Sit back and enjoy our many guests representing Cuisine Solutions and check out all that you can do to be involved in International Sous Vide Day on Jan. 26.

Hosted by David and Nycci Nellis. On today’s show: January 26 is International Sous Vide Day, when we celebrate not just the birthday of Dr. Bruno Goussault, “the father of sous-vide,” but also the delicious, nutritious, true taste of meats and vegetables that the process of sous vide brings to us, but the many scientific advances that the heartbeat of sous vide – the International Research Kitchens at Cuisine Solutions – are helping to nutritiously enhance the world’s food supply. Sit back and enjoy our many guests representing Cuisine Solutions and check out all that you can do to be involved in International Sous Vide Day on Jan. 26.

On this episode, we have we have Jason Logsdon and Mike LaCharite from The International Sous Vide Association. We discuss sous vide basics, how their organization was started, and their upcoming sous vide conference. There are a lot of links in the show notes to where to find their organization online, as well as information on the conference and many of the presenters such as Rich Rosendale and James Briscione. Some people & businesses mentioned in this episode:David Pietranczyk, Rich Rosendale, James Briscione, AJ Schaller, Meathead Goldwyn, Philip Preston, Aly Romero, Justice Stewart, Lennis Perez, Lisa Keys, Crea, Cuisine Solutions, Polyscience, =========================== Jason Logsdon, Mike LaCharite and The ISVA =========================== The ISVA Facebook page https://www.facebook.com/theisva/Check out the Facebook Group “Exploring Sous Vide”: https://www.facebook.com/groups/exploringsousvide/Facebook: Amazing Food Made Easy https://www.facebook.com/AmazingFoodMadeEasyJoin the conversation on Twitter https://twitter.com/theISVACheck those Insta pics https://www.instagram.com/theisva/Instagram (Jason Logsdon/Amazing Food Made Easy) https://www.instagram.com/afmeasy/The International Sous Vide Association website https://www.theisva.org/The 2020 Virtual Sous Vide Summit https://www.theisva.org/summit2020Buy his books on Amazon https://amzn.to/2YqCIraWatch Amazing Food Made Easy Videos https://www.youtube.com/user/ModernistCookingEasy=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos

Hosted by David and Nycci Nellis. Our guests are: • David Guas, the chef/owner of the Bayou Bakery Coffee Bar and Eatery, has founded the Chefs Feeding Families program, a collaboration with Real Food For Kids, which has been operational since the closure of Arlington County Public Schools on March 13. We talk about Chefs Feeding Families and the challenges facing small business owners during the current pandemic; • Gerard Bertholon. chief strategy officer at Cuisine Solutions, talks about how continued innovations with sous vide cooking and new ways of extracting essential nutrition from what may look like vegetable leftovers can help feed and nurture us during and after the pandemic; • Edward Segal, one of D.C.'s foremost public relations practitioners and crisis management authorities, has just dropped a book, “Crisis Ahead: 101 Ways to Prepare for and Bounce Back from Disasters, Scandals and Other Emergencies.” The pandemic has had a devastating effect on thousands of restaurants across the country. Ed shares tips on how restaurants can get through this crisis and turn the lights back on for their businesses, and what they can do now not just to survive, but to thrive, after the crisis ends; • Michelin Star chef Chris Morgan (formerly chef/co-owner at Maydan, who's planning the opening of Bammy's this summer) spearheaded the launch of Save D.C. Eats. Some of D.C.'s most celebrated chefs and restaurateurs are rallying together to offer unique experiences that guests can buy now and redeem later, with 100% of proceeds benefiting restaurants and members of the hospitality industry affected by COVID-19.

Hosted by David and Nycci Nellis. Our guests are: • David Guas, the chef/owner of the Bayou Bakery Coffee Bar and Eatery, has founded the Chefs Feeding Families program, a collaboration with Real Food For Kids, which has been operational since the closure of Arlington County Public Schools on March 13. We talk about Chefs Feeding Families and the challenges facing small business owners during the current pandemic; • Gerard Bertholon. chief strategy officer at Cuisine Solutions, talks about how continued innovations with sous vide cooking and new ways of extracting essential nutrition from what may look like vegetable leftovers can help feed and nurture us during and after the pandemic; • Edward Segal, one of D.C.’s foremost public relations practitioners and crisis management authorities, has just dropped a book, “Crisis Ahead: 101 Ways to Prepare for and Bounce Back from Disasters, Scandals and Other Emergencies.” The pandemic has had a devastating effect on thousands of restaurants across the country. Ed shares tips on how restaurants can get through this crisis and turn the lights back on for their businesses, and what they can do now not just to survive, but to thrive, after the crisis ends; • Michelin Star chef Chris Morgan (formerly chef/co-owner at Maydan, who’s planning the opening of Bammy's this summer) spearheaded the launch of Save D.C. Eats. Some of D.C.'s most celebrated chefs and restaurateurs are rallying together to offer unique experiences that guests can buy now and redeem later, with 100% of proceeds benefiting restaurants and members of the hospitality industry affected by COVID-19.

Hosted by David and Nycci Nellis. On today's show: Sous vide, which means “under vacuum” in French, is the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. It used to only be something that was only available in fine dining restaurants but now has gone mainstream (even Starbucks sells sous vide eggs). International Sous Vide Day is Jan. 26, which also happens to be the birthday of Dr. Bruno Goussault, the father of modern sous vide and founder of Cuisine Solutions. Today we're honored to have Dr. Goussault in studio with us, along with Cuisine Solutions' “chef innovators”, Sean Wheaton and Delian DiPietro, and the galactically famous executive chef and co-owner of D.C.'s legendary Equinox restaurant, James Beard nominee Todd Grey. We have a lot of ground to cover and, honestly, this is one Foodie and the Beast show for which you might want to take notes, as we take you inside the world of sous vide as brought to you by Cuisine Solutions and the culinary research and education academy (CREA), a global leader in culinary research, education and consulting, also founded by Dr, Goussault.

Hosted by David and Nycci Nellis. On today’s show: Sous vide, which means “under vacuum” in French, is the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method. It used to only be something that was only available in fine dining restaurants but now has gone mainstream (even Starbucks sells sous vide eggs). International Sous Vide Day is Jan. 26, which also happens to be the birthday of Dr. Bruno Goussault, the father of modern sous vide and founder of Cuisine Solutions. Today we’re honored to have Dr. Goussault in studio with us, along with Cuisine Solutions’ “chef innovators”, Sean Wheaton and Delian DiPietro, and the galactically famous executive chef and co-owner of D.C.’s legendary Equinox restaurant, James Beard nominee Todd Grey. We have a lot of ground to cover and, honestly, this is one Foodie and the Beast show for which you might want to take notes, as we take you inside the world of sous vide as brought to you by Cuisine Solutions and the culinary research and education academy (CREA), a global leader in culinary research, education and consulting, also founded by Dr, Goussault.

Join us for a great discussion with Executive Chef AJ Schaller of CREA, the Culinary Research and Education Academy! CREA is the leading research and education center for Sous Vide cooking and is led by none other than Dr Bruno Goussault, the Father of Sous Vide! We discuss the history of Sous Vide, CREA, and Cuisine Solutions and how they work together to educate and expand the uses of the Sous Vide method! CREA trains the worlds top chef's! Check out CREA HERE and also check out Cuisine Solutions HERE! Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more! InkBird just released their new WIFI Based, 4 probe, rainproof, BBQ thermometer! Has pretty much an unlimited rage as it uses 2.4ghz wifi to connect to your mobile device where ever you are! It also uses a brand new InkBird Pro app to help you monitor your cook! Use the code 4BD57AS6 to save $30 at check out! Find it on Amazon HERE!

The evening’s show has “winners” written all over it. Joining is are Spanish winemaker Ivan Lopez and legendary, DC restaurateurs, Todd Gray and Ellen Kassoff Gray. Ivan and his wife live in the shadow of the Pyrenees where they lovingly grow some of Spain’s most heralded grapes. Their Bodegas Claudalia wines are prized for their dedication to traditional winemaking and distinctive tastes and structures. And Ellen and Todd are celebrating the 20th Anniversary of the opening of their signature, downtown DC restaurant, Equinox, that has led the way on tastes and food movements for these past, two decades. Equinox was among the first restaurants to focus on sourcing only sustainable foods and humanely raised animals. Today, the focus is on their newest program, “Not Wasted” – that is, not wasting any aspect of foods, including using technology from Cuisine Solutions (the world leader in sous vide techniques) to ensure that the excellent nutrition and tastes to be derived from vegetable cuttings (e.g., carrot stems, mushroom stems etc.) that in past have just been thrown away, have viable and delicious uses. Think of it as “snout to tail” for veggies! Join us for two fascinating discussions!

Hosted by David and Nycci Nellis. –– January 26 is International Sous Vide Day. This precision cooking technique ensures exact temperature control. It used to be offered by only the finest of fine dining restaurants, but now has gone mainstream. (Even Starbucks now sells sous vide eggs !) That's largely due to the efforts of Cuisine Solutions, the global authority on sous Vide. Joining us today are Cuisine Solutions Chief Strategy Officer Gerard Bertholon, the executive chef at Cuisine Solutions' Culinary Research and Education Academy, A.J. Schaller and chefs Delian DiPietro and Kai Park.

Hosted by David and Nycci Nellis. –– January 26 is International Sous Vide Day. This precision cooking technique ensures exact temperature control. It used to be offered by only the finest of fine dining restaurants, but now has gone mainstream. (Even Starbucks now sells sous vide eggs !) That’s largely due to the efforts of Cuisine Solutions, the global authority on sous Vide. Joining us today are Cuisine Solutions Chief Strategy Officer Gerard Bertholon, the executive chef at Cuisine Solutions’ Culinary Research and Education Academy, A.J. Schaller and chefs Delian DiPietro and Kai Park.

Sous-vide cooking is fast becoming a food revolution. Recently, Woman Around Town’s Editor Charlene Giannetti visited Cuisine Solutions, the force behind this movement. (See the story.) In this WAT-CAST, she talks with AJ Schaller, who is on the forefront of training chefs in this slow-cooking technique. AJ Schaller is a 2005 graduate and former teaching assistant at the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and overseeing health department matters. In 2015, after a stint at Corkbuzz Restaurant and Wine Bar, she took the opportunity to work under Bruno Goussault for Culinary Research and Education Academy. At CREA, AJ assists Dr. Goussault in training chefs in sous-vide and extraction, as well as managing consulting projects for a variety of food service establishments. 

We’ve cooked up something truly delicious for today’s show! Sous vide is the innovative slow-cooking technique that a company called Cuisine Solutions pioneered, perfected and popularized. Distinguished chefs such as Thomas Keller, Daniel Boulud, Mark Miller and the late Charlie Trotter and Michel Richard have relied on Cuisine Solutions’ expertise in developing their own sous-vide recipes. In fact, more than 80% Michelin-starred chefs have received personal sous-vide training at Cuisine Solutions’ Culinary Research and Education Academy (CREA). In with us today from Cuisine Solutions to with tastes and talk of sous vide and Cuisine Solutions are Chef Delian DiPietro and Chef Consultant AJ Schaller.

Students attending Arlington’s three high schools, Wakefield, Yorktown and Washington-Lee, will be the first to explore Cuisine Solutions’ healthy lunch options in their new Café + Teria concept as school begins this September. Café +Teria represents a new partnership for Cuisine Solutions with Arlington County’s Food Nutrition Services, and each of the three schools will have a serving line with the same distinctive, modern look. Transcript: https://www.apsva.us/wp-content/uploads/2018/01/New-High-School-Food-Options.mp3.pdf