Podcasts about culinarians

It's time to trade our weapons in for frying pans and enter the battlefield of the Bismarck: Limsa Lominsa's #1 restaurant and home to the Culinarian's guild. In this episode we through navigate kitchen drama and cutthroat critics as we rise from an above-average cook to a celebrity chef!   You can reach us at: https://discord.gg/SUHTBVMVxj  podreturnffxiv@gmail https://www.patreon.com/Podreturnffxiv   FINAL FANTASY is a registered trademark of Square Enix Holdings Co., Ltd. © SQUARE ENIX CO., LTD. All Rights Reserved. Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/fernweh-goldfish/skippy-mr-sunshine License code: 91CJGK73DTQIXILK https://uppbeat.io/t/danijel-zambo/fairytales License code: PQ1IMSLKP0XTU1IC

Richard Sandoval has spent the past couple of decades running restaurants and educating the world about Mexican cuisine, and more recently about other Latin American cuisines as well.He was born in Mexico and comes from a family of restaurateurs. Upon his arrival in the United States he found the food that was billed as Mexican didn't resemble what he grew up on at all, and he resolved to change that.He studied at The Culinary Institute of America in Hyde Park, N.Y., and like many such graduates in the early 1990s he started cooking French food. His first restaurant, Savann in New York City, was indeed French, as was his second one, Savann Est, also in New York.But in 1997 he opened Maya, and that became the seed of his global empire, Richard Sandoval Hospitality, that now operates or licenses some 60 restaurants around the world. In fact, his company says it introduced Latin cuisine to the United Arab Emirates, Qatar, and Serbia.Sandoval, now a cookbook author and TV personality as well as a restaurateur, has launched a mentorship program to help cultivate young talent, and he recently discussed that while reflecting on his decades in hospitality.

In today's episode, we speak with our guest Chef Tim Condon—Owner of Angry Cactus Bar in San Angelo, TX and partner with Escoffier's Work & Learn program, which gives new and existing restaurant employees a chance to complete an online culinary degree while working in the kitchen.Since the age of 14, Tim has always immersed himself in the culinary world and launched several successful restaurants, including Lonestar Cheeseburger Company—Voted #1 Food Truck Burger in Texas by Mobilecusine. Now he finds passion in helping other chefs proactively find success—the intersection of opportunity and preparation.Listen as Tim talks about building his career from working at Burger King to owning a food truck, his plans for building the World's Largest drive thru restaurant, and how he improves retention by investing in culinary education for his employees. 

Consulting Culinarians: Afternoon Tea (0:39:45)↑ Consulting Fans Emma Grant, Fox Estacado, Holmeson and special guest Ferno indulge in a character-inspired afternoon tea! Fox Estacado's Mycroft-themed tea: Amuse bouche: Salmon sashimi with vinaigrette and caviar. Inspired by the smoked salmon rillette with caviar at Searcy's London tearoom Sandwiches and savories: Smoked salmon with avocado and wasabi and seaweed cream cheese (Inspired by afternoon tea at Connaught)  Lobster bridge roll (Inspired by Fortnum and Mason) Sausage roll (recipe) Coronation chicken and egg (Fortnum and Mason) Scones: Raspberry scone (recipe) Lemon curd (recipe) Clotted cream (Instant pot recipe) Dessert: Tiramisu (NY Times recipe)  Photos Twitter thread (behind the scenes) Holmeson's Jonhlock-themed tea: Savories: Salmon sandwiches and “eyeball” deviled eggs Smiley-faced scones with clotted cream and jam  Sweets: homemade Jammie dodgers and ginger nut “thumbs” inspired by this recipe Photos and recipe descriptions Emma's Molly-themed tea: Heart-shaped sugar cubes Finger sandwiches: cucumber and cream cheese, prosciutto and fig jam, Black Forest ham and cheddar, and curried egg salad Classic English scones with homemade strawberry jam and clotted cream Sweets: Earl Grey Tea cake Cherry shortbread cookies (recipe is for cranberry) For the cats: Temptations cat treats and catnip tea (no milk) Photos This segment was first released on February 1, 2022 in Episode 125: Foodie February.   Music Credit Unless otherwise indicated, music is available for purchase through online retailers such as amazon.com and iTunes. Consulting Culinarians – The Kinks, Something Else By The Kinks: Afternoon Tea Production CreditsProducer/Editor: Emma Banner Art: Fox EstacadoDistribution funded by fans! Contact Email: bored@three-patch.comWebsite: https://www.three-patch.comFacebook: https://www.facebook.com/threepatchpodcastSkype: threepatch.podcastTwitter: https://twitter.com/threepatchTumblr: http://threepatchpodcast.tumblr.com/ How to CiteAPABy Three Patch Productions. (2022, February 1) Consulting Culinarians: Afternoon Tea, Three Patch Podcast Episode 125: Foodie February. Podcast segment retrieved from https://www.three-patch.com/casefiles//125-cc-tea

After years of participating/attending food and beverage festivals and not seeing themselves represented, restaurateurs Subrina and Chef Gregory Collier decided to start their own. Eighteen months later the Bayhaven Food & Wine Festival was born, celebrating Black culture. "highlighting the richness of Black culinary traditions and advancing Black cuisine in innovative ways." Listen in as Tracy is chats with them at the beginning of Women's History Month about how they were inspired by women in their own families. Useful Links www.leahandlouise.com https://www.facebook.com/leahandlouise https://instagram.com/leah_and_louise Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

For our final COEX interviews, NRN editors Holly Petre and Sam Oches spoke with two culinarians in the food industry about what they see as future trends ahead for the industry. Matt Harding of Piada Italian Street Food, with 42 restaurants based in Columbus, Ohio, spoke with Petre about the new store opening in Houston and the expansion of the regional brand. “Many people would define [Piada] as the Italian version of Chipotle…but we want to be the next Piada,” said Harding. Harding spoke about the new menu innovations at the restaurant that include new salmon entrees with fresh squeezed lemon and fresh ingredients as well as how they’ve been impacted by the supply chain woes. Oches spoke with Nicole Votano, formerly the head of culinary and concept development at REEF, about what she sees as the current and future food trends in the industry and how to find trends through social media and travel. Some trends Votano pointed out include: Plant-based foods for meat-eaters; To-go and delivery food space will have a major focus; Food profiles will go heavily Asian and Latin; and Hybrid food types to not eliminate anyone from the equation. Check out the full episode and subscribe to Extra Serving wherever you get your podcasts.

Chef Bob Scherner is the Executive Chef at Escoffier's Boulder Campus. Chef Bob is a veteran in the industry with over 40-years of experience running some of the best kitchens in the country, including Flagstaff House-Boulder, CO; Charlie Trotters-Chicago, IL; 221 South Oak Bistro and Allred's Restaurant-Telluride, CO. In 2002 he was invited to the James Beard House for the "Rising Star Chef Series" - a prestigious honor that few chefs ever experience. Chef Bob has been featured in Gourmet, Food and Wine Magazine, USA Today, and Wine Spectator, and was voted top 10 restaurants in the US by Esquire Magazine in 2002.Listen as we chat with Chef Bob about his extensive career and how he helps mold aspiring chefs by keeping them focused on the technique. 

  Consulting Culinarians: Naughty Baking (0:37:31)↑Consulting Fans DrinkingCocoa, Emma Grant, Johnlocked, and Science discuss their experiences in producing baked goods in naughty designs, including eclairs shaped like dicks, vulva-shaped pie/crumble, and frosting/fondant art for cake toppers. Photos of the masterpiece bakes Chocolate anuses at DashCon Spotted Dick bakeoff in Episode 115 Eclair recipe Zucchini cobbler recipe Fruit pie recipe Tutorial on frosting art Emma's icon cake by DrinkingCocoa Emma's sex toy graveyard cake by DrinkingCocoa This segment was first released on September 1, 2021 in Episode 120: WAP (Sexpisode 9)!  Music Credit Unless otherwise indicated, music is available for purchase through online retailers such as amazon.com and iTunes. Consulting Culinarians – Isaac Hayes, Chef Aid (The South Park Album): Chocolate Salty Balls Production CreditsProducer/Editor: Science Banner Art: Fox EstacadoDistribution funded by fans! Contact Email: bored@three-patch.comWebsite: https://www.three-patch.comFacebook: https://www.facebook.com/threepatchpodcastSkype: threepatch.podcastTwitter: https://twitter.com/threepatchTumblr: http://threepatchpodcast.tumblr.com/ How to CiteAPABy Three Patch Productions. (2021, September 1). Consulting Culinarians: Naughty Baking Three Patch Podcast Episode 120: WAP (Sexpisode 9). Podcast segment retrieved from https://www.three-patch.com/casefiles//120-naughty

  Consulting Culinarians (0:27:50)↑This month, Consulting Culinarians is gettin’ high on their own supply when Johnlocked and SundayDuck focus on cooking with cannabis. This segment was first released on April 1, 2021 in Episode 115: Good Morning Baker Street. Music Credit Unless otherwise indicated, music is available for purchase through online retailers such as amazon.com and iTunes. Consulting Culinarians – Isaac Hayes, Chef Aid (The South Park Album): Chocolate Salty Balls Production CreditsProducer: Sunday Duck, Editor: Hope Banner Art: Fox EstacadoDistribution funded by fans! Contact Email: bored@three-patch.comWebsite: https://www.three-patch.comFacebook: https://www.facebook.com/threepatchpodcastSkype: threepatch.podcastTwitter: https://twitter.com/threepatchTumblr: http://threepatchpodcast.tumblr.com/ How to CiteAPABy Three Patch Productions. (2021, April 1). Consulting Culinarians Three Patch Podcast Episode 115 Good Morning Baker Street. Podcast segment retrieved from https://www.three-patch.com/casefiles//115-Culinarians

Chef Yuki of Vernon, BC's famed Bamboo Beach Fusion Grill, reminisces about her childhood in Japan and how food was "in her blood" for as long as she can remember. With a major pivot from a bustling downtown restaurant to pandemic-induced take-out only, tune in to find out how this local chef and restaurant owner is making it all work.For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Yuki Takeuchi

Marion Lewis, the grande proprietress of The Vibrant Vine Winery and Okanagan Estate Villa Winery chats with the Saucy Soprano about her culinary background (she trained at Le Cordon Bleu and the Culinary Institute of America), how it has influenced her building one of the country's most successful and award-winning wineries and how Covid has affected her legacy. For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Marion Lewis

The Saucy Soprano interviews the woman behind the cookbook that started it all: author Leah Koenig and The Jewish Cookbook! All the way from Brooklyn, NY, Leah discusses what goes into producing a cookbook of such epic proportions, and her thoughts on The Saucy Soprano's journey of cooking through each and every one of her recipes!For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Leah Koenig

Returning guest Jason Ferrante takes a short sojourn from talking about his renowned operatic and teaching career to chat about all things culinary, including his spot on the premiere season of Master Chef Canada with Gordon Ramsay, and what "might have been." For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Jason Ferrante 

Sue Vignola created a culinary empire called Rancho Vignola, known across the country for its quality, caliber and excellence. How has COVID affected her longtime business and her ever-growing team of devoted employees? Find out by tuning in now!For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Sue Vignola

Vlad Forgac was launched into the food industry quite unexpectedly. Tune in to hear how he and his ex-wife found themselves running one of the most successful European delis in Vancouver, and the customer service, authenticity and nostalgia they endeavor to bring their patrons. Vlad opens up about his daughter's pandemic-induced struggles, what it's like owning a business with your ex, and how they have managed to stay afloat during the pandemic. For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE.Host: Melina Schein (The Saucy Soprano)Guest: Vlad Forgac

Join Melina and long-time restaurant industry and hospitality specialist Brittany Johnston to learn what restaurant life looks like during a pandemic. Brittany discusses her personal rise within the industry, her continued commitment to her craft, and her latest collaboration with a pioneering vegan restaurant in Kelowna, British Columbia.For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE. Host: Melina Schein (The Saucy Soprano)Guest: Brittany Johnston

Saucy Talk enters Season 2, "Cunning Culinarians," welcoming guests from the food industry across the globe. We have chefs, restauranteurs, cookbook authors, hospitality gurus and many more to discuss how Covid has affected their industry.Chef Ross Derrick of Kelowna has had to do a major pivot to keep his business alive and thriving. Listen to how he totally transformed his restaurant and set his sights on new and unique culinary ventures, plus what he believes the future of the restaurant industry will look like once the plague has passed.For more content like this, and to follow The Saucy Soprano's culinary and personal pandemic journey, subscribe to The Saucy Soprano blog HERE. Don't forget to check out The Saucy Soprano on Instagram HERE and Facebook HERE. Host: Melina Schein (The Saucy Soprano)Guest: Ross Derrick

how do we recover from this madness

We're cooking up something good today.

Join Chef David Russell as he shares some meaningful thoughts on the importance and responsibility of Mentoring young Chefs and Cooks to take pride in our beloved craft, also sharing our knowledge and experiences is part of giving back what our Mentors gave us.

Consulting Fan Cumbercookie and her friend Molly take their first stab at making a British classic, the mincemeat pie. Photos on Tumblr Photos on Twitter Recipe This segment was first released on February 1, 2020 in Episode 101: Big Squishy Cuddles. Music Credit Unless otherwise indicated, music is available for purchase through online retailers such as amazon.com and iTunes. Consulting Culinarians – Isaac Hayes, Chef Aid (The South Park Album): Chocolate Salty Balls Production CreditsSegment Producer/Editor: Cumbercookie Banner Art: Fox EstacadoDistribution funded by fans! ContactEmail: bored@three-patch.comWebsite: https://www.three-patch.comFacebook: https://www.facebook.com/threepatchpodcastSkype: threepatch.podcastTwitter: https://twitter.com/threepatchTumblr: http://threepatchpodcast.tumblr.com/ How to CiteAPABy Three Patch Productions. (2020, February 1). Consulting Culinarians: Mincemeat Pies Three Patch Podcast Episode 101: Big Squishy Cuddles. Podcast segment retrieved from https://www.three-patch.com/casefiles//101-mincemeat

This is a little tony talk on schooled cooks vs seasoned cooks. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/mattafied-cooking/message Support this podcast: https://anchor.fm/mattafied-cooking/support

Fox and Johnlocked are back in the kitchen, this time making John’s Thing with Peas, along with some spiked tea to keep us warm through the long November nights. John’s Thing With Peas & Doctor Watson’s Medicinal Tea recipes [Podfic] Mise en Place, by consulting_smartass This segment was first released on November 1, 2019 in Episode 98: Dinner? Starving. Music Credit Unless otherwise indicated, music is available for purchase through online retailers such as amazon.com and iTunes. Consulting Culinarians – Isaac Hayes, Chef Aid (The South Park Album): Chocolate Salty Balls Production CreditsSegment Producers: Fox Estacado & Johnlocked; Editors: Johnlocked & Caroline Banner Art: Fox EstacadoDistribution funded by fans! Contact Email: bored@three-patch.comWebsite: https://www.three-patch.comFacebook: https://www.facebook.com/threepatchpodcastSkype: threepatch.podcastTwitter: https://twitter.com/threepatchTumblr: http://threepatchpodcast.tumblr.com/ How to CiteAPABy Three Patch Productions. (2019, November 1). Consulting Culinarians, Three Patch Podcast Episode 98 Dinner? Starving. Podcast segment retrieved from https://www.three-patch.com/casefiles//98-consulting-culinarians

Johnlocked and her husband bake a Sherlock cake, chat about video games, and provide some kitchen roleplay ASMR for the discerning listener. Shownotes: Consulting Fans: Johnlocked, Jay Episode 29 – Consulting Culinarians: Cake Duckland’s Sherlock cake Duckland’s Sherlock cupcakes recipe Azriona’s version of the cake recipe (with American measurements) Johnlocked & Jay’s Valentine’s-inspired cake & cupcakes This segment was first released on February 1, 2019 in Episode 89: The Queerest Club in the World. Music Credit Unless otherwise indicated, music is available for purchase through online retailers such as amazon.com and iTunes. Consulting Culinarians – Isaac Hayes, Chef Aid (The South Park Album): Chocolate Salty Balls Production Credits Segment Producer: Johnlocked Banner Art: Fox Estacado Distribution funded by fans! Contact Forum: http://www.three-patch.com/forums Email: bored@three-patch.com Website: https://www.three-patch.com Facebook: https://www.facebook.com/threepatchpodcast LJ: http://threepatch.livejournal.com Skype: threepatch.podcast Twitter: https://twitter.com/threepatch Tumblr: http://threepatchpodcast.tumblr.com/ How to Cite APA By Three Patch Productions. (2019, February 1). Consulting Culinarians: Sherlock Cake Three Patch Podcast Episode 89: The Queerest Club in the World. Podcast segment retrieved from https://www.three-patch.com/casefiles//89-cake.

Join Consulting Culinarians (and Mixologists!) in the kitchen as we celebrate Lestrade’s day off! Shownotes: Consulting Fans: Johnlocked and Fox Estacado Producer/Editor: Johnlocked Definitely My Division Doughnuts & Lestrade’s Day Off recipes This segment was first released on March 1, 2019 in Episode 90: Baker Street Boiz Gone Wild!   Music Credit Unless otherwise indicated, music is available for purchase through online retailers such as amazon.com and iTunes. Consulting Culinarians – Isaac Hayes, Chef Aid (The South Park Album): Chocolate Salty Balls Production Credits Segment Producer: Fox, Editor: B Banner Art: Fox Estacado Distribution funded by fans! Contact Forum: http://www.three-patch.com/forums Email: bored@three-patch.com Website: https://www.three-patch.com Facebook: https://www.facebook.com/threepatchpodcast LJ: http://threepatch.livejournal.com Skype: threepatch.podcast Twitter: https://twitter.com/threepatch Tumblr: http://threepatchpodcast.tumblr.com/ How to Cite APA By Three Patch Productions. (2019, March 1). Consulting Culinarians (and Mixologists!) Three Patch Podcast Episode 90: Baker Street Boiz Gone Wild! Podcast segment retrieved from https://www.three-patch.com/casefiles//90-culinarians

Charleston, South Carolina, consistently tops the lists of ‘world’s best cities to visit.’ It’s also a city that was built on the sweat and blood of slaves, and learning about this history should be part of your travels to this region.    Before slavery was abolished in 1865, Charleston was the slavery capital of the United States. Four million slaves lived in America – 10% of them in South Carolina — and about 40% of the slaves brought to the U.S. came through Charleston Harbor.    This episode is dedicated to the incredible story of Nat Fuller, a Charleston slave who somehow managed to start his own catering and restaurant business, and then went on to become the most celebrated chef in the city. But that’s not all. When Charleston was in confused ruins after the Civil War, Nat hosted a Reconciliation Feast, which brought together black and white diners for the city’s first integrated meal in its history.    I talk to with David Shields, a University of South Carolina professor and author of The Culinarians: Lives and Careers from the First Age of American Fine Dining. I also interview chef Kevin Mitchell, who helped organize and participated in the 150th anniversary celebration of Nat Fuller’s Reconciliation Feast.     I’m your host, Sarah Mikutel. Ready to travel? Sign up for my newsletter and get your free guide to cheap airfare.    Thank you so much for listening to this show. I know you’re busy and have many listening options, so it means a lot to me that you’re here. You are the best.   Visit postcardacademy.co for more travel stories, guides, and inspiration.   This podcast is brought to you by Audible. Not a member yet? Postcard Academy listeners can get a FREE audiobook and a 30-day free trial if you sign up via audibletrial.com/postcard   This podcast is also brought to you by World Nomads. Need simple and flexible travel insurance? Get a cost estimate from World Nomads using their handy calculator at postcardacademy.co/insurance

David Shields is known throughout the American South as the “Flavor Saver.” Chairman of the Board of the Carolina Gold Rice Foundation, he undertook the historical research that enabled the restoration of many of the region’s historic crops. Author of Southern Provisions; the Creation and Revival of a Cuisine (2015) and The Culinarians; Lives and Careers from the First Age of American Fine Dining (2017), he won the Southern Foodways Alliance’s Keeper of the Flame award and was a finalist for this year’s James Beard Book Award in food scholarship. He currently holds the Carolina Distinguished Professorship at the University of South Carolina and chairs Slow Food’s Ark of Taste Committee for the American South. Heritage Radio Network On Tour is powered by Simplecast

David Shields joins us to talk about his new book, "The Culinarians", the history of American dining, and the preservation of rare and unique ingredients.

Culinarians are and were intellectually curious, aesthetically experimental, and gastronomically evangelical. In his new book, The Culinarians: Lives and Careers from the First Age of American Fine Dining, Dr. David Shields traces the stories of 175 lives and careers of chefs, caterers, and restaurateurs who raised the profession of cooking and fine dining in America to an art form. A Taste of the Past is powered by Simplecast

Fantasy Life is here and between the three of us, we've been playing it 24/7. We discuss how our new lives are living up to our expectations. Also, crafting things in games, and real-world anxiety over imaginary houses. Episode Timeline 0:00 - Intro3:55 - Fantasy Life29:30 - The Eorzean Housing Crisis41:25 - Arts and crafts68:10 - Outro