Podcasts about culinary ambassador

Find us on social media: Facebook & InstagramEmail us: hello@thetinlounge.com Discussion:Booking on Grandma’s Budget: How Grandparents Are Driving Multi-Gen and Skip-Gen TravelMost Americans to Stay Domestic for Travel This Summer: Survey As heard on Excess Baggage:New Aman Resort is Coming to the BahamasHolland America Unveils “Culinary Ambassador” CruisesHawaii's accommodations tax will apply to cruise linesAdventures by Disney adds Switzerland and Greece toursLindblad Expeditions to Launch First-Ever European River Expeditions Via Transcend CruisesPrincess Cruises Removes Canned Sodas from Premium Drink PackagesNow Open: SLS Barcelona, the Brand's First in EuropeFlights Will Likely Be Cheaper This Year, According to Airline Insiders—Here’s When to Book for the Best DealsSee omnystudio.com/listener for privacy information.

Celebrity Chef Katie Chin is an award-winning cookbook author, caterer, and Culinary Ambassador to the National Pediatric Cancer Foundation. The daughter of restaurateur Leeann Chin, Katie grew up in the kitchen before beginning a successful career in film and television marketing—eventually returning to her culinary roots. She co-hosted the PBS series Double Happiness with her mother and has authored five cookbooks, including Everyday Thai Cooking and Katie Chin's Global Family Cookbook. Her work has been featured in Forbes, O Magazine, Bon Appétit, and The Wall Street Journal. Katie has appeared on The Kelly Clarkson Show, Today, Live with Kelly & Mark, and as a chef or judge on Chopped, Cutthroat Kitchen, Beat Bobby Flay, and Iron Chef America. In 2013, she was a featured chef at the White House Easter Egg Roll under the Obama administration.

Today on our episode #398 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 Food & Wine Classic in Aspen, which took place from June 13-16, 2024. This sold-out culinary weekend was the 41st annual event showcasing game-changing culinary leaders, innovative wine & spirits experts, and epicurean insiders. Shari's coverage includes exclusive interviews with Food & Wine's Editor-in-Chief Hunter Lewis; USHG's Founder Danny Meyer and team — celebrating the 30th Anniversary of Gramercy Tavern; several 2023 Best New Chefs (BNC); and more; reporting from the Grand Tasting Pavilion, Amex Trade program and events, plus, gondola ride to the top of Aspen Mountain! See full list below. It was a truly wonderful #FWCLASSIC full of delicious food and drink, and great conversations in a picturesque setting. Many thanks to the Classic team and everyone who joined us! All the best with the inaugural Food & Wine Classic in Charleston, taking place September 27-29, 2024. Today's show also features Shari's PR tip that it's better late than never, Speed Round, and Solo Dining experience at Plus de Vin, a new neighorhood natural wine bar in Williamsburg, Brooklyn. 2024 Food & Wine Classic in Aspen interviews (in chronological order):Hunter Lewis, Editor-in-Chief, Food & Wine (EP 212)Steve Sintra, SVP, Americas, OpenTableIsabel “Chabela” Coss, 2023 BNC; Pastry Chef, Lutece and Pascual, Washington, DCClaudia Fleming, James Beard-Award Winning Pastry Chef; Culinary Director, Daily Provisions/USHG, NYC; CHEFWISE contributor (EP 207)Eunji Lee, 2023 BNC, Chef/Owner, Lysée, NYCEdgar Rico, 2023 BNC, Chef/Owner, Nixta Taqueria, Austin, TX Katy Kindred, Founder/CVO, Kindred Studio, Davidson, NC Caleb Silver, Editor-in-Chief, Investopedia; Alex Seidel, Chef/Owner, Fruition Restaurant, Mercantile Dining & Provision, Fudmill, and Chook Chicken, Denver, CO; and Alex Grenier, Executive Chef, Mercantile Dining & Provision, Denver, CO Danny Meyer, Founder, USHG (EP 100); Michael Anthony, Executuve Chef/Partner, Gramercy Tavern (EP 229); and Aretah Ettarh, Chef de Cuisine, Gramercy Tavern - celebrating the 30th Anniversary of Gramercy Tavern, NYCDigby Stridiron, Chef, Latha, Phoenix, AZ; Culinary Ambassador, US Virgin Islands; CHEFWISE contributor (EP 257)Young Chang, CEO, A-Sha Foods USAMichael Dwork, CEO, VerTerra DinnerwareCaroline Nabors, Director of Marketing and Development; and Catarina Bill, Chief Mission Officer, Southern Smoke Foundation, Houston, TX**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook** 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.

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Tuesday, June 18, 2024  West Virginia's thriving business climate leads to major successes in economic development…Charleston Chef Paul Smith wins a prestigious James Beard Award--the first WV chef to claim the title…and the Clear Fork Rail Trail opens in Raleigh County…on today's daily304. #1 – From CHIEF EXECUTIVE – West Virginia has turned a new leaf in economic development. After notching nearly $20 billion in capital-investment commitments since 2017, the state has shown that CEOs, as well as its residents, understand West Virginia is a great place to live, work and play. “We've created a great business climate in West Virginia,” says Michael Graney, executive director of the West Virginia Department of Economic Development. That's because the state boasts unique education opportunities, ample raw materials and quick access to important markets. West Virginia also has America's second-lowest workers' compensation insurance rates, the least manufacturing workforce turnover in the nation and a highly responsive economic development team that out-quicks the competition.  Read more: https://chiefexecutive.net/from-rust-belt-to-business-belt-west-virginias-transformation/   #2 – From METRO NEWS – A highly-acclaimed Charleston-based chef is now adding one of the most prestigious culinary arts awards in the country to his repertoire and making West Virginia history. Chef Paul Smith now bears the title of “Best Chef: Southeast” as part of the James Beard Foundation Restaurant and Chef Awards that takes place annually in Chicago. It marks the first year a chef has ever won the award from West Virginia. Along with being the owner of three local restaurants – 1010 Bridge, Ellen's Ice Cream and The Pitch– Chef Paul Smith is also Capitol Market's Culinary Ambassador. Smith said he was grateful for everyone he helps to lead and serve on a day to day basis. Read more: https://wvmetronews.com/2024/06/10/charleston-based-chef-makes-history-as-first-ever-james-beard-award-winner-in-the-state/   #3 – From WOAY-TV – Raleigh County has a new trail that follows the old CSX Rail Line along the Clear Fork River. Parks & Recreation Authority Executive Director Molly Williams says the Clear Fork Rail Trail is not like anything we have in the county. Once completed, the trail will be 14-plus miles long. The non-motorized trail is fairly flat with a slight incline, suitable for walkers, bicyclists and horseback riders.  “You can see the different striations of the geography there. You can see the creek, you can see lush forest. All along the trail, the views change as you go about it,” Williams said. “It's just a beautiful trail. It's serene, it's quiet, it's not like anything that we have in Raleigh County.” Read more: https://woay.com/clear-fork-rail-trail-phase-1-ready-to-open/   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.

In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing Chef Jet Tila, a passionate chef of all things Thai cuisine. They will be talking about the origins of Thai food in Thailand as well as the popularity of Thai food throughout the world, where it now ranks as one of the favorite meals of “Dine-In” or “Take Out” cuisines. Chef Jet – who is an Ambassador of Thai Food, a title given to him by the Royal Thai Consulate in Los Angeles – is the perfect person to talk about the history of Thai cuisine. It is a conversation that might leave you hungry. Be warned. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: Simon Majumdar

On this week's episode, host Caryn Antonini is joined by Katie Chin, Asian food expert, cookbook author, seasoned media personality, blogger and Culinary Ambassador to the National Pediatric Cancer Foundation. Katie began her career as a successful film and television marketing executive, yet was Inspired by her mother's cooking after a turn of events, which reignited her own passion for cooking. So, she quit her job and dove into the culinary world, co-authoring a Chinese cookbook with her mother entitled Everyday Chinese Cooking. And from there, they started a Pan-Asian catering business called Double Happiness Catering. She went on to co-host a TV show called Double Happiness, she's authored several more cookbooks and has her own catering business called Wok Star Catering. Katie continues to appear on national television shows such as Today Show, Tamron Hall and Kelly and Mark – to name just a few. She hosts virtual cooking classes, an Instagram Live Show AND a 1 woman show called Holy Shitake!For more information on our guest:https://chefkatiechin.com/@chefkatiechinCultivated By Caryn Show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

On this week's episode, host Caryn Antonini is joined by Chef Lance Seeto, Fiji's Culinary Ambassador. Chef Lance is a multi-award-winning celebrity chef, author, travel writer, seasoned media personality and widely known as Fiji's most distinguished chef. He is also a Member of International Food, Wine and Travel Association and his popular cooking show, Taste of Paradise is endorsed by the Fiji Ministry of Health. Chef Lance is a regular contributor to various publications and has an impressive following on his Fijian Food Safari Facebook page where he is able to reach a broad audience, helping Fijian restaurants, resorts and people honor their culture through cuisine. He is the Culinary Ambassador for Fiji Airlines, Brand Ambassador for Fiji's Ministry of Industry & Trade for the “Fiji Grown” campaign and is the Honorary Culinary Advisor to the Fiji Olympic Team.For more information on our guest:http://www.cheflanceseeto.comCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn show can now be heard Wednesday's at 9AM EST on AM 1490 WGCH Radio streamed everywhere at www.wgch.com Cultivated By Caryn is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Chef Katie Chin joins Amanda Ma, CEO of Innovate Marketing Group to discuss upcoming catering trends! Listen now on EventUp!  Celebrity Chef Katie Chin is an Award-winning cookbook author, caterer, blogger and Culinary Ambassador to the National Pediatric Cancer Foundation. After growing up working in the kitchens of her late mother Leeann Chin's award-winning Minneapolis-area restaurants, Katie pursued a career in film and television marketing, but eventually left her executive position to return to her culinary roots. Katie has been featured in many publications such as USA Today, O Magazine, Cooking Light, Bon Appetit, Elle, Real Simple, The Wall Street Journal, HuffPost and Epicurious. Her numerous appearances on national television include The Kelly Clarkson Show, Live with Kelly and Ryan, The Real, The Today Show, Hallmark Channel, Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay, ABC's Localish and as a guest judge on Food Network's Iron Chef America. In 2013, Katie was a featured chef at the annual Easter Egg Roll at the White House under the Obama administration. Her fifth cookbook "Katie Chin's Global Family Cookbook" was released in June 2021. Katie is co-chair of Los Angeles Mayor Karen Bass' AAPI LA Task Force, serves on the board of #teachaapi and is the SW Regional Ambassador for Women's Entrepreneurship Day. Follow us! https://www.instagram.com/innovatemkg/ https://www.linkedin.com/company/innovate-marketing-group https://www.youtube.com/@innovatemarketinggroupinc.7348

Invest In Her host Catherine Gray talks with Katie Chin, award-winning cookbook author, television chef, food blogger, caterer and Culinary Ambassador to the National Pediatric Cancer Foundation, has a passion for Asian food and is committed to teaching the American public that the very best Asian cooking can be achieved in a real home kitchen by real people on real schedules.   www.sheangelinvestors.com  www.chefkatiechin.com www.wokstarcatering.com www.fortunecookiedivas.com  

Louisa speaks to Leon Challis-Davies, Culinary Ambassador for British Game Assurance about the benefits of eating wild game and how Leon got into it.

Welcome to a very special episode with The Healthy Menu x Devour! Food Film Fest. Hosted by Sonia Couto, today's guest is Chef Michael Howell, the Founder and Executive Director of Devour! Fest. Michael is also the consulting Chef at The Green Turtle Club in Abaco, Bahamas and for more than 25 years, he has been a leading chef across the United States, Canada, and The Bahamas. Michael owned and operated Tempest, an award-winning restaurant in Wolfville, NS. Michael has twice cooked at New York's prestigious James Beard House. His cookbook, Atlantic Seafood, was runner-up at the 2010 Taste Canada awards that was recently re-released in an updated second edition. Michael is the former Co-Chair of Slow Food Canada and was honoured with the Queen Elizabeth II Diamond Jubilee Medal in 2011 for his contributions to improving the food system for all. He was Nova Scotia Local Food Hero in 2010 and named Taste of Nova Scotia's Culinary Ambassador in 2015. Devour! was awarded the 2017 Canadian Treasures award for Innovation in Hospitality by The George Brown Centre for Culinary Arts and in 2018 was awarded the Tourism Industry Association of Nova Scotia Culinary Ambassador Award. The festival has become a destination for celebrities and notable chefs including Anthony Bourdain, Phil Rosenthal, Jacques Pépin, Dominique Crenn, Chuck Hughes, Sam Cass, Michael Städtlander, Normand Laprise, Michael Smith, Gordon Pinsent, Jason Priestley, Lidia Bastianich, and Bill Pullman. Each year, top chefs from across Canada and around the world collaborate on special dinners inspired by films. Devour! offers something for everyone with a roster of films at our host cinema, the Al Whittle Theatre, as well as food, film and beverage workshops, the Chowder Smackdown, the Great Devour! Community Supper in support of regional food banks, the Devour! The Street Food Rally and so much more. This live is part of a three-part live series in collaboration with Devour! Food Film Fest. The Healthy Menu is brought to you by MenuSano. This episode was taken from a recorded live on October 18, 2022. ===== Michael Howell: www.linkedin.com/in/michael-howell-23a6b015 Devour! Food Film Fest: www.devourfest.com Sonia Couto: www.linkedin.com/in/soniacouto MenuSano: www.menusano.com

Ron Duprat is a celebrity chef, TV star in his own right, keynote speaker and author.  He is currently working as an Executive Chef and F&B Director for Amarilla Golf and Country Club and is on the Board of Directors for The Black Culinary Alliance, BCAGlobal.  Chef Ron is Haitian born and moved to the US as a child.  He is classically trained and educated in Paris.  His specialty is combining rich Caribbean heritage flavors with French accents. He wrote his own book called “My Journey of Cooking” and was appointed as a Culinary Ambassador by the State Department.  He discusses his incredible journey and talks about those that influenced his life.  He shares his favorite things to cook, ensuring they pair well with rum.  He is best known as one of the top competitors on Bravo TV's "Top Chef" and talks a bit about his behind the scenes experiences.  Close to his heart is “Mindful Eating for the Beloved Country”.  The book was created by a diverse group of chefs, nutritionists, and food activists and offers strategies to rebuild the connections between diet, culture, faith, the environment and community well-being, with a focus on the deep connection between mindful eating, social justice and sustainability.

Where have you been?  It's comeback time for you and me! Today, Sadie's Divorced & Happy makes its triumphant return (from the summer break) and I simply cannot do it without YOU! I am starting Season Three strong with "The Comeback” where I am joined by four delightful, guests, Katie, Vance, Jasmine and Marcus, who share comeback stories that are playful, transformational and inspirational. But there's more exciting news!  Each week of Season 3 will bring you my special ‘Comeback Tips' to help you build on the fabulous Act Two life you deserve. (I would love to hear your tips, too!). Will you join me for the beginning of all new Season 3 episodes to go with the all new you?  Find Sadie's Divorced and Happy at divorcedandhappy.net or any podcast platform. Keep the party going by subscribing, sharing and reviewing the podcast! Follow me on IG, FB, Tiktok, Youtube and Pinterest: @sadies@divorcedandhappy If you found value in today's episode please consider "buying" me a cup of coffee @ https://www.buymeacoffee.com/sadiemarie (https://www.buymeacoffee.com/sadiemarie) Interested in sponsoring the podcast? Email contact@divorcedandhappy.net to learn more. Download my "8 Tips to Happiness" today: https://www.divorcedandhappy.net Connect with my Guests: Katie Chin is award-winning cookbook author, television chef, food blogger, caterer and Culinary Ambassador to the National Pediatric Cancer Foundation, has a passion for Asian food and is committed to teaching the American public that the very best Asian cooking can be achieved in a real home kitchen by real people on real schedules. website - https://chefkatiechin.com IG - @chefkatiechin  Vance Taylor Vance is a certified life coach who specializes in relationships, and owner of adVancetogrow Coaching, a coaching business focused on helping men and women move forward from broken relationships, and find joy in living a healthy, balanced and fulfilling life.     He has a passion for helping people “grow through what they go through.”  As the co-founder and former co-host of “Between Love & Hate,” a relationship podcast for single, married and divorced men and women, Vance has helped individuals and couples from across the world find hope, inspiration, and motivation to foster stronger relationships. He was featured on the cover of Charlotte Magazine where he shared his story on overcoming adversity during and after divorce, and has been a guest speaker at various workshops and media platforms. You can follow him on FB/IG/Twitter @advancetogrow, and listen to his Podcasts at http://www.betweenloveandhate.podbean.com/ (www.betweenloveandhate.podbean.com).   Jasmine Rice is a certified transformational life coach, NLP practitioner, and best-selling author. After experiencing a series of challenging life transitions, including a divorce and a job loss, Jasmine transformed herself, gained confidence and went from surviving to thriving by shifting her mindset. Her experiences along the way have humbled her and inspired her passion to empower and support others experiencing divorce, unexpected change, loss, or any challenging life transition. She supports and guides you while you https://goodthingsaregonnacome.com/work-with-jasmine/ (create your own life recipe.) Website - https://goodthingsaregonnacome.com IG - good.things.are.gonna.come Marcus White is an educator consultant and national speaker living in Washington DC area. Website - baldrastabjj.com IG - therealbaldrasta #TheComeback #SDHFallSeason #newepisodes #GritOLicious #SDHseason3 #funafterdivorce #lifeafterdivorce #wednesdayepisodes #Sadiesdivorcedandhappy #DivorcedandHappypodcast  #datingcoach #divorcecoach #datingafterdivorce #datingappsavvy #realdivorcetalk #SadieMarie2022 #relationshipsafterdivorce #lifeafterdivorce #wednesdayepisodes #Sadiesdivorcedandhappy...

Chef Donald J. Smith was born and raised in New Orleans, the heart and soul of Creole and Cajun culture. It was there that he learned the ins and outs of authentic Creole Cuisine at the feet of his mother and uncle. Known in culinary circles as “Chef D,” the chef specializes in Creole, Cajun, and soul food. Chef D has owned several restaurants. His portfolio boasts preparing meals for various entities, including conventions, corporations, celebs like Barry Bonds, The O' Jays, The Clark Sisters, and Miguel, and feeding the homeless and less fortunate.  The New Orleans native is a natural-born, innovative chef.  Chef Donald has traveled the world and interacted with other first-rate chefs worldwide; he has had the rare opportunity to share his expertise and passion for good food with other chefs from countries like Brazil, Italy, and Spain. To enhance and broaden his knowledge and skills of Creole Cuisine and add a little professional twist to things, he attended Louisiana Vo-Tech and Delgado Community College, where he earned many Culinary Arts certificates. Through his company, Chef D Services, not only does he mix his own spices, for his spice line Yes Chef Gourmet Spices and Foods, but he has also written cookbooks, Donald Lukie Smith New Orleans Underground Chef (2020) and most recently, The Underground Chefs, for which he was the visionary author.  Chef Donald now has 20-plus years of experience in culinary cuisine preparation under his belt and has received many awards, including “Gumbo” competitions, and accolades. In 2018, he was voted one of Louisiana's best chefs, and in 2020, he received the Culinary Excellence Award from the National Black Chef Association.  Last summer, Chef D was also named Culinary Ambassador for Louisiana for the National Black Chef Association. 

Chef Donald J. Smith was born and raised in New Orleans, the heart and soul of Creole and Cajun culture. It was there that he learned the ins and outs of authentic Creole Cuisine at the feet of his mother and uncle. Known in culinary circles as “Chef D,” the chef specializes in Creole, Cajun, and soul food. Chef D has owned several restaurants. His portfolio boasts preparing meals for various entities, including conventions, corporations, celebs like Barry Bonds, The O' Jays, The Clark Sisters and Miguel. He also cooks to feed those who are in need.  Through his company, Chef D Services, not only does he mix his own spices, for his spice line Yes Chef Gourmet Spices and Foods, but he has also written cookbooks, Donald Lukie Smith New Orleans Underground Chef (2020) and most recently, The Underground Chefs, for which he was the visionary author.  Chef Donald now has 20-plus years of experience in culinary cuisine preparation under his belt and has received many awards, including “Gumbo” competitions, and accolades. In 2018, he was voted one of Louisiana's best chefs, and in 2020, he received the Culinary Excellence Award from the National Black Chef Association.  Last summer, Chef D was also named Culinary Ambassador for Louisiana for the National Black Chef Association.  Outside of the kitchen, the chef is very active in his community including involvement in the Salvation Army, American Culinary Federation, the Association of African American Chefs, Jugs Social Club Krewe of NOMTOC, the National Black Chef Association, 100 Black Men, and Glad Tiding Men of Distinction . Chef Donald is the founder and president of Urban Chef Alliance, Founder of Cooking for Life 5013c. He also speaks openly about his experience with therapy and mental health, understanding this is a subject many Black men still shy away from for fear of being criticized.  Follow Chef D on Instagram @chefdservices.  Instagram @365brothers Are you our next guest? - Let's talk. Support us!   365 Brothers on Patreon.  Sequence Vitamins formulformulated by Dr. Greg Hall specifically for the supplement needs of African Americans. Take advantage of the 20% discount available to 365 Brothers listeners for a 90-day supply. Check out Alitu for more ease editing, polishing and publishing your podcast. About this podcast: In each episode, a Brother reflects on his life; explores the experience of being a Black man in America; shares his interactions with law enforcement; and answers the signature question "If America was a woman, what would you say to her? You won't find a collection of conversations with Black men like this anywhere else. Hear their wisdom. Be inspired. Host, Rahbin Shyne, is an author, educator, creative and avid half-marathon walker. https://www.linkedin.com/in/365brothers/ Special thanks to our earliest and consistent supporters, Sonji Walker, Abigail Gonzalez, William C. Hamilton, Jr. and Shedrick Sanders!!

Today's guest, Geoffrey Zakarian, is not only an acclaimed chef and television personality but also Harry and David's Culinary Ambassador. Geoffrey has made his mark as a restaurateur known for his sophisticated taste and signature style.   Since his days at New York City's Le Cirque in the 1980s, Geoffrey has risen to prominence as a chef and television personality through his world-class culinary creations and his work with Food Network and QVC. In this episode, Geoffrey and Jim discuss everything from seasonality to how Covid has affected people's relationship with food, bringing it all back to one crucial truth: Life is lived around the table. Let's learn how Geoffrey Zakarian shares it forward, here on Celebrations Chatter.   New podcast episodes released weekly on Thursday. Follow along with the links below: Sign up for the Celebrations Chatter Newsletter: https://celebrationschatter.beehiiv.com/    Subscribe to Celebrations Chatter on YouTube: https://www.youtube.com/@celebrationschatter  Follow @CelebrationsChatter on Instagram: https://www.instagram.com/celebrationschatter/    Follow @CelebrationsChatter on Threads: https://www.threads.net/@celebrationschatter  Listen to more episodes of Celebrations Chatter on Apple Podcasts:  https://podcasts.apple.com/us/podcast/celebrations-chatter-with-jim-mccann/id1616689192    Listen to more episodes of Celebrations Chatter on Spotify: https://open.spotify.com/episode/5Yxfvb4qHGCwR5IgAmgCQX?si=ipuQC3-ATbKyqIk6RtPb-A    Listen to more episodes of Celebrations Chatter on Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5saWJzeW4uY29tLzQwMzU0MS9yc3M?sa=X&ved=0CAMQ4aUDahcKEwio9KT_xJuBAxUAAAAAHQAAAAAQNg  Visit 1-800-Flowers.com: https://www.1800flowers.com/    Visit the 1-800-Flowers.com YouTube Channel: https://www.youtube.com/@1800flowers  Follow Jim McCann on LinkedIn: https://www.linkedin.com/in/jim1800flowers/  Follow Jim McCann on X / Twitter: https://twitter.com/jim1800flowers (@Jim1800Flowers)

Host Vickie Remoe is in conversation with Renata Kamara, chef, musician, and author. Renata talks about taking Sierra Leonean food to the world stage, and the power of social media content in getting customers and she shares Sierra Leone-inspired vegan and Afro-fusion recipes. Show Notes Listen to Mattodo's Fearless: https://spoti.fi/3mpu8p3 Ship to Sierra Leone from the USA with Dot Bleu Find your next outfit at The Doll House Boutique To make Sierra Leone better for women and girls in Salone better support the Asmaa James Foundation https://bit.ly/3ybDLz5

Celebrity Chef Katie Chin is an Award-winning cookbook author, caterer, blogger and Culinary Ambassador to the National Pediatric Cancer Foundation. Katie has been featured in many publications such as O Magazine, Cooking Light, Bon Appetit, Elle, Real Simple, The Wall Street Journal, HuffPost and Epicurious. Her numerous appearances on national television include Live with Kelly & Ryan, The Real, The Today Show, Hallmark Channel, Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay, ABC's Localish and as a guest judge on Food Network's Iron Chef America. In 2013, Katie was a featured chef at the annual Easter Egg Roll at the White House under the Obama administration. Her fifth cookbook "Katie Chin's Global Family Cookbook" was released in June 2021.

Pierre Thiam is a Senegal-raised, New York based Chef, Author, Restauratuer, Social Activist and Culinary Ambassador! Our conversation illuminates his beginnings; his passion for African Food preservation like "Fonio" an acient grain gaining global popularity and so much more! To connect with his movement and purchase the delicious nutrious product line: www.yolele.com or www.pierrethiam.com To contact us at the podcast send your email to: freshandfreestyleflavor@gmail.com We welcome your feedback and your support. Subscribe to the podcast today! Thanks for Listening. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tarsha-gary/support

From essential spices to simple Thai recipes and one pot meals you can put together in under 10 minutes - you'll never look at cooking for one the same!  In today's episode, “Table For One,” Award winning Celebrity Chef, Culinary Ambassador and Cookbook author, Katie Chin, invites you into her kitchen!  Katie's creative ideas add bold flavors to your holiday favorites. This tasty episode includes Thanksgiving meal ideas for one with a kick. (Can you say, "Thanksgiving egg roll?!”) Katie also shares her mother Leann' s success story and how it impacted her as a kid and reignited her live for cooking after her second divorce.  I will always save a seat for you at my table. Don't forget to leave a like, comment, or share!  You can find all of my podcast episodes at: www.divorcedandhappy.net More of Katie Chin's culinary genius at www.chefkatiechin.com and check out her YouTube channel and more: https://nationalpcf.org/katie-chin/ (Culinary Ambassador, National Pediatric Cancer Foundation) http://www.chefkatiechin.com/ (www.chefkatiechin.com) http://www.wokstarcatering.com/ (www.wokstarcatering.com) http://www.fortunecookiedivas.com/ (www.fortunecookiedivas.com) Facebook Fan Page: Chef Katie Chin Twitter & Instagram: @chefkatiechin View her media appearances here: https://youtu.be/BWgMwncDLNE (https://youtu.be/BWgMwncDLNE) Check out her YouTube Channel here: http://bit.ly/1ITaCZV (http://bit.ly/1ITaCZV) #TableforOne #KatieChin #solocooking #celebritychef #LeannChin #cookingforone #Lifeafterdivorce #newbeginning #Sadiesdivorcedandhappy #Mentalkdivorce #divorcedpodcast #Womentalkdivorce #Positivelifeafterdivorce #mealprep #asianrecipes #sadiesdivorcedandhappywebsite #divorcedmom #divorceddad

Katie Chin is an extraordinary woman who follows her heart and lets life lead the way. Leaving the envied position of VP of Marketing at 20 Century Fox, she did a huge life pivot. Katie segued into entrepreneurship, became a celebrity chef, is now a 5 time author, chef, teacher and Culinary Ambassador to the National Pediatric Cancer Foundation and the star of a one woman show. Katie chin is unstoppable and passionate about cooking and life. Listen to her incredible journey and how this woman is unstoppable. Follow Katie: chefkatiechin.com@chefkatiechin (IG, FB & twitter) and @katiechin (LinkedIn)Follow Elizabeth and Learn More:http://www.nextcareerlife.com/https://www.instagram.com/nextcareer_life/https://www.linkedin.com/in/eribonsnext/ See acast.com/privacy for privacy and opt-out information.

Katie Chin is a celebrity chef, award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. Katie has had a cooking show called “Double Happiness” with her mother Leeann, has appeared on TV shows like “The Real” and “The Today Show,” and written five cookbooks including her latest — “Katie Chin's Global Family Cookbook” filled with internationally-inspired recipes your friends and family will love.    Read more about Katie Chin. Learn more about The Passionistas Project. Full Transcript: Passionistas: Hi, and welcome to the Passionistas Project Podcast, where we talk with women who are following their passions to inspire you to do the same. We're Amy and Nancy Harrington. And today we're talking with Katie Chin, a celebrity chef award-winning cookbook, author spokesperson, food blogger, and the culinary ambassador to the National Pediatric Cancer Foundation. Katie has had a cooking show called "Double Happiness" with her mother Leeann, has appeared on TV shows like "The Real" and "The Today Show" and written five cookbooks, including her latest "Katie Chin's Global Family Cookbook" filled with internationally inspired recipes your family and friends will love. So please welcome to the show Katie Chin. Katie: Hi everyone. Passionistas: Thanks so much for being here today, Katie, we're thrilled to have you. What's the one thing you're most passionate about? Katie: The one thing I'm most passionate about is honoring my mother's culinary legacy, because everything I know about life in cooking, I learned in the kitchen from her. Passionistas: Talk about how you came to that place, where you wanted to honor her legacy through food. Katie: We have to go all the way back to 1956. When my mother immigrated from China, from Guan Jo China, to Minneapolis, Minnesota of all places, she didn't speak any English. She was making 50 cents an hour as a senior. But she always loved to cook. She couldn't even find fresh ginger at the market at the time, but she improvised. She grew bok choy in our garden and somehow whipped up these gourmet Chinese stir fries. Even though our family had no money. One day, she decided to throw a luncheon for some sewing clients in the 1970s. And they were blown away by her cuisine because back in the day, they only had to chop suey each domain and they had never tasted authentic Chinese cooking. So, they encouraged her to start teaching classes to cater. And one thing led to another, she became very popular as a caterer, but bear in mind, she didn't even have a car. She had to take the bus. Okay. But her popularity continued to soar. And one day she hooked up with a socialite and the socialite wanted to open a restaurant with my mother. So, the socialite happened to be friends with the owner of the Minnesota twins and the owner of the Minnesota twins was friends with Sean Connery. What like that's crazy. So, what happened is Robert Redford was in town, directing ordinary people in Minneapolis and Sean Connery came to visit. And somebody threw a party and my mom was catering it. So, both Robert Redford and Sean Connery were at this party and I served them dumplings. Okay. I was a little girl, but I served the dump legs and my knees were buckling and I'm like, ah, anyway, Sean Connery decides to invest in my mom's restaurant too, which is unbelievable right in Minneapolis. Oh my God. And so, once word got out that Sean Connery w seven was investing in my mom's restaurant. There were lines around the block and it was quite a quite elegant restaurant. She opened more and more restaurants. Now I'm in high school at the time. And I barely saw my mom. She literally was sleeping on the cats. She worked so hard, but she opened more restaurants and more restaurants. And by the late eighties, my mother had over 30 years. So general mills, uh, bought my mother's company and made her head of this division, this restaurant division at general mills. Now bear in mind. My mother never even went to high school and had been making 50 cents an hour as a senior. So, it was a remarkable story, really, for anybody, any woman, any minority, but really anyone with a dream, but she was also quite philanthropic. She served on several boards. She was on the board of the Minnesota Vikings and the Minnesota twins, but had never even been to a game. She spoke on the steps of the white house. She met the Clintons, just unbelievable, but she became this huge star. Anyway, she ended up buying it back cause she didn't like what they were doing to her food. And she went on to create a chain with over 50 locations, which still exists. Our family's not affiliated anymore, but it's called Leeann Chin. Okay. So, I grew up working in my mom's catering business in our tiny basement in Minnesota. And while all the other kids for ice skating or at the mall, we were frying chicken pieces gritting our teeth, but we knew something magical was happening to her. I just vowed to never work in the food business and to get the hell out of Minnesota, it was freezing cold, no offense to Norwegians or Swedish people, but there was, it was not diverse at the time. We were like the only Asian family for miles. So anyway, I left, I went to school in Boston. You guys, I went to BU actually, and then I moved to LA and worked in the entertainment industry for 14 years. And I was just so busy if I had forgotten how to cook. And while I thought I was making my mother proud. I had actually done the opposite because I had forgotten how to cook. And I think because in so many Chinese American families, you're supposed to become a doctor, a lawyer, a professor, and all my siblings are those things. And I did something that was so radically different. It forced me to work even harder to be successful. So, they wouldn't worry about me, even though they had no idea what I did. So anyway, long story short, I decided to throw a dinner party one night. I kept calling my mom asking her questions because I forgot how to do everything. And she was like, this is ridiculous. So, she got on a plane with frozen lemon chicken. She showed up on my doorstep. She cooked the whole meal, but she let everyone think that I had cooked it because she was just that kind of mom. So meanwhile, she opened my fridge and found only champagne and yogurt, completely mortified. And she set out to teach me how to cook again. So, she kept flying to LA and teaching me and my friends how to cook. And they're like, oh my God, you guys make this look so easy. You should do a book together. And I was like, we should do a book together. So, I got us a book deal, but then I realized that I was lacking. Passion and meaning in my life, even though my career was very good to me, I was in a very unhappy marriage. So, I just decided to completely change my life. And I quit my job as a senior VP at Fox. And I left my husband on the same month. Now I don't recommend doing all those things in one month's time, but first of all, I didn't have kids. So, I felt like I had the luxury to do so. And I also felt like, if not now, then when like life is social. So, I just did a complete 180 and she and I came together. We did the book together. We had a catering business together called double happiness. We had a show on PBS together called double happiness as well, which was a mother daughter cultural cooking show, but she hated to be on TV. So, she really focused on the cooking. So, I had to do most of the talking, so I'd go. Okay. So, if you don't have Asian hot sauce, you could use Mexican hot sauce right now and she'd go. No. So she was hilarious without trying to be hilarious. She was totally the straight man, but so funny and charming because of it. But anyway, we had lots of wonderful culinary adventures together, going to China for the food network and going on the today show a bunch of times it was truly a gift because finally coming together as adults, she opened up to me and told me a lot about her life in China and all of the hardships she endured. Passionistas: Tell us a little bit about your entertainment industry career. What did you do? And did you have a passion for it in the beginning? Katie: I just fell into it. I wanted to move to New York city and work in advertising like that girl. That was my dream. I wanted to be Marla Thomas, but what happened is I was, my boyfriend went to school at brown. So, I was working at a radio station and Providence, and the Warner brothers rep walked in. And we started chatting and being from Minneapolis, I didn't know anything about the entertainment industry. So, he was like, oh yeah, I represent Warner brothers and bubble lives. Like, why don't you comment for me? And I'm like, what people get paid to do that. So anyway, I was the on-campus rep for Warner brothers, and then I moved to LA and I do, you know, Nancy Kirkpatrick, Amy? Yes. Yeah. So Nancy was my boss when I worked for Warner brothers in college. And then she got me a job at a PR firm called climate Feldman, which became climate and white. So, I worked in PR when I first moved to LA, but then I realized PR wasn't really, for me, I'm more of a promotions person. So, then I went to Orion and I was a consultant, but I didn't drive to take [the bus and cabs and I lied and said, I could drive. You do what you gotta do. So then from a Ryan, I went to Disney. And then I was a manager of national promotions, and then I set up a college internship program, much like the one I participated in at Warner brothers for Disney flew all over the country, hiring interns. What a great job when you're like 25. Oh my God. So much fun. Then I got promoted and worked in national promotions at Disney. Then I left and went to Fox when I was a director of TV promotions. There. Then I got promoted. Well, see, I never wanted to stay in it. I didn't ever want, I didn't want it to move to New York. I didn't want to stay in LA and I'm on my third marriage. My life is an open book. I'm just going to tell you everything. So it was, I got married when I was 23, which is really idiotic and then he was gay. So we got divorced obviously. And so, I was going to move to New York, but I was just kept getting promoted and I'm like, why don't I keep getting promoted anyway. So, then I became a senior VP of synergy. When I was like 29. And then I ended up moving back to Minneapolis to run my mom's company for a year, which was a mistake. I won't go into that, but I came back and where she worked at universal rose had a promotion there. Then I went to an agency. Then I went back to Fox and that was my last studio job. Passionistas: So you must've been ready for a change when that moment came in your life, because those are exhausting jobs. None of those jobs are nine to five jobs. Katie: It's one thing. If you're very passionate about your career and you have this incredible, uh, stress in your life, but when you feel dispassionate and there's that incredible stress, it really is harmful to your body, your mind, body, and soul. And I felt like it just wasn't worth it. It just, it was very hard to face the studio. Exactly. Chairman of the studio, the unbelievable pressure that you're under people don't realize you guys do. And that feeling in your pit of your stomach. So, I was just like, I just saw this as like a chance to escape. I really felt like I needed to escape my life, but being like the good Chinese American girl, that I was, everything looked perfect on paper that was really living a lie because I wasn't feeling passionate about my career, but then also was not happy in my marriage. So, I just feel so lucky that a lot of people don't have the luxury to escape their circumstances. Passionistas: Let's talk about that moment where your mom flew out and helped you with the party. What did that mean to you that she did that. And how did that really start to trigger this renewed interest in food? Katie: I was surprised that she did it, but then she was so amazing in that way. Like it was amusing to me that she did it and I of course wanted to bring her out into the dining room. She was, and it was about saving face is very important in Chinese culture. And I think she was just like, I don't want them to think that you can't cook. So, you just do that. I would have stay back here. A lot of Chinese people express their love in interesting ways, non-Western way. If I did well in school, she would make a special dish. You would get a whole steamed fish and black bean sauce. If I came home with all BS, I get pork. Tell me if I got a promotion at work, she would, her secretary would send me a product purse typed by the secretary to Katie, from mom. Congratulations. It was no love. Proud of you. Love you anything. So very subtle actions of love. So ,coming out to do that was an expression of love. My renewed interest in cooking really came more from at first it was my business acumen because my friends were reacting to this. You guys are such a cute team. You make such a great team. You two together, you could really do some great stuff together. You should do a book. You know what I'm saying? I started to see a mother daughter culinary brand. That's the first thing I saw it, wasn't conscious to me. Wow. I can really now get to know my mom. I was like, Ooh, this is cool. This is like a giant big mound of putty and I'm going to shape it and I'm going to build this brand. It's going to be great. So, in the beginning, I wasn't really that into the food part. I was like front of the house. I'm going to get us gigs on TV. I'm going to develop a series. And so what ended up happening is my mother was doing most of the work and I was the front man. And so, this went on for a while and my mother was very wise and she, after we had our catering business for a couple of years, she announced that she was going to Europe with her friend, Denise for three months. But we had all these catering gigs lined up and I was like, what? Huh? What are you talking about about it? So, she left me to my own devices cause she knew it was the only way I was gonna. So, I figured it out and I added some things. Like I modernize some of the recipes and then she came back with, she didn't like it because I changed a couple of things that we got it. We only had two fights because she passed away. About 13 years ago. One was, I changed an at a mommy recipe and I used to Haney instead of peanut butter, she got mad and drove away. Very passive, aggressive. Didn't really say anything. She's like Chinese peanut butter always best gets in the car. Yeah. Another time right before we went on the today show for the first time with Ann Curry for Chinese New Year. So, it's customary to serve a whole fish to symbolize abundance because the word for abundance in Chinese is in hominine abundance means fishermen's abundance, but also a whole chicken with the beak and the tail, the head in the beacon, the tail to symbolize unity, family unity, and a favorable started finish. So, my moms, you have to have a whole chicken on the set. Mother, we cannot show a whole chicken with the head and the feed and everything on national television. And then she, we were staying with my sister at San Francisco and I'll never forget. She slammed… my mother never slammed the door. Like she was just raised in such a way that she wasn't allowed to scream or be aggressive or violent in any way, but she slammed the door. I slammed the door. And then my sister Jeanie was like, and I know what she was thinking. She was like, how could I have raised such a white daughter, such a why low. That means that white ghost, that's a derogatory term against white people. How could I have raised such a white daughter in her mind? Sure. That's what she was thinking. Anyway, I went out because we got on the conference call with the producer and I was like, I'm just wondering, we typically show a whole chicken and the producers. We cannot show that on national television. And I wasn't like, yeah, I won or anything like that. I was like, in my heart, I knew I was right. So, it was just interesting dynamic, but it was for the most part, very respectful. And like I said, the biggest gift is in those quiet moments when we were cooking together, she would open up and talk to me more like a friend. And tell me about my God being in an arranged marriage, meeting your husband 10 minutes before you get married to them. So many crazy things that happened to her. Passionistas: Tell us a little bit about your first television show together. Katie: It was called "Double Happiness." it was on PBS and because of my marketing background, I, and I just wanted to, you know, say this because a lot of people, particularly when they decide to begin, become an entrepreneur and to pivot and try something new, it's scary. They don't know how they don't know what to do, where to turn. And I think you just have to grow some balls sometimes and just ask for things. And then what's the worst thing that can happen. A person rejects you or they say, no, you're not going to die. You just move on. So, I was like trying to figure out the best distribution channel for us. We had pitched Food Network, they passed. They didn't think a Asian show would fly, which I think is ridiculous. But I was like, PBS seems like. Starting point. So, I just did some research and I found a producer based in Hawaii on the internet. She had produced a Roy Yamaguchi show and Charlie Trotter show. So, I just found her number and called her up and I was like, Hey, my name's Katie. My mom was his famous chef owned a restaurant chain. I'm coming to Hawaii. Do you want to get together for coffee? And she said, yes. So sometimes it's as simple as that. So, I think sometimes just the stars aligned. Oprah said luck is when preparation meets opportunity. And I think it is so true. So anyway, she had gotten Kikkoman to fund Roy Yamaguchi. She still had a contact there. So, they happened to have money left in their budget. They needed to spend. So, this rarely happens in a life, but we basically made the phone call and had the funding. In two weeks. We worked closely together. We shot 13 episodes in 10 days, time in Hawaii, which was fantastic. And it was challenging because I had never done TV before. And as, as you guys know, like getting up and doing a PowerPoint presentation for a bunch of executives is one. Being on television with your mom who doesn't like to say anything is another thing. I actually tricked my mom and forced her to train with my acting coach, but I told her we were going to get manicures and we pulled up to his house. She's like, where are we? I go, we're not getting manicures. We're trading with my, I take killers. So, we go and he was adorable. My acting coach was a lot like Billy crystal, like his personality, very warm and loving and so funny, but we're working with him and he's like, okay, Leanne. So, you know, what you're making right now is three ingredients. So, you can't keep your head down. It's a pretty easy recipe. You got to look up, you got to look up. Okay. And then as I've mentioned, my mother never really touched me or said, I love you. We just, she wasn't raised to hug. So, at the end of our first trial segment, he was like, yeah, got to put your arm around your daughter. At the end of the sec, she looked at me, she goes, do I have it? It was challenging for me and learning how to do TV. Isn't really something you can practice. You can try, you can work with a media coach, particularly live TV. You can't get better at it unless you're actually doing it. So, I'll say it was hard in the beginning and then we had a blast doing it. And honestly, cause I'm working on the solo show. I hadn't looked at any of the footage because it's just too painful. So, I'm planning to incorporate some of it. I've been watching some of the clips. This was years ago. We did this in 2004. It's been many years, but it's very difficult to watch and not get emotional. Passionistas: [We're Amy and Nancy Harrington and you're listening to the Passionistas Project Podcast and our interview with Katie Chin. Check out her blog filled with delicious recipes and get a copy of her latest book "Katie Chin's Global Family Cookbook" at chefkatiechin.com. And look for Katie during the 2021 Passionistas Project Women's Equality Summit being held virtually on August 20th through August 22nd. Katie is taking part in the AAPI panel called Kitchen Table Talk and the AAPI Community on Sunday, August 22nd at 2:00 PM. Pacific 5:00 PM Eastern. Later that evening, we will present The Passionistas Persist Awards to Margaret Cho and Dr. Jane Goodall. Our producing partner, Selena Luna will have an intimate conversation with Margaret Cho and we'll chat with our hero, Dr. Jane Goodall. For details, go to ThePassionistasProject.com/2021summit. Now here's more of our interview with Katie. You've written five cookbooks. So, tell us a little bit about where you draw inspiration from when you're writing a cookbook and what that process is like. Katie: The first book I did with my mom and all honesty. She did most of it because of my, I told you I was still actually working at box and then she had passed away. So, I had to really not rely on her platform or her name. And so, the next book I did was 300 best rice cooker recipes. And I had to test 300 recipes in different rice cookers. So, I had all these different testers coming in and out. What I draw my inspiration from travel. Cause I've been fortunate. I've traveled to many different countries. Most of my friends happen to be children of immigrants. I think we just birds of a feather. So, I've been so privy to so many wonderful meals cooked for me by my friend's parents. And eating out just pre COVID, obviously, and also pre- I have 13 year old twins now, but so I didn't eat out a lot when they were younger and LA were so, you know, fortunate, cause there's so many awesome restaurants and such a diversity of exciting food and so many different mashups happening. I just try to draw inspiration mainly from my friends and their parents. Also, what I see on TV and I just try. Also, as a mom more recently. So, my most recent cookbook, the Global Flavors cookbook, I think because kids have grown up watching the Food Network, watching Top Chef, making food on TikTok, their parents being able to travel, being able to take their kids to foreign countries. I think today's families in the US have a much more open and sophisticated palette than our generation. And whereas back in the day, if you went to a mini mall, oftentimes you just find pizza and donuts. Now you're likely to find Pokemon or an empanada shop. I just felt like people wanted a resource to replicate some of those flavors at home in an easy way, not requiring a million trips to an ethnic market using their everyday pots and pants. So, I'm always, I love to eat. I'm here in Vegas right now. Passionistas: You did a special for the Food Network and then you traveled to China with your mom. Can you tell us about that experience and what was it like going there with her and experiencing that? Katie: It was really awesome to be able to go back to not only been to China a couple of times, but wow. To meet her family and because of the cultural revolution, you know, she didn't see her family for 30 years. So, I can't speak Chinese, which made it challenging obviously. And they would just start laughing at me and I know enough to say hello, how are you? Nice to meet you. But they would just point at me and laugh at me, but this is one of the most memorable parts of the trip. So, we were tending to celebrate my mother's birthday at her brother's apartment and her family in particular. And I think this is quite common in China. The purpose of sitting down to eat is to eat, not to speak. Like, you're not like having conversations. You're just eating the point is to eat, not to make like chat. So, the producer who happened to be Chinese American, she was like, okay. And there's like a whole pig. They're like, it's like a big, huge banquet of food. And there's probably 14 of us around the table. She said, it's really important that when the cameras start rolling, but you guys are really gregarious talking about the food, cooking your glasses. So, I go over to my mom. I'm like, mom, they want us to sip of a, I go, can you tell them to do that? And she goes, oh, they're not going to do that. I was like, okay. So, I go back to the producer. I'm like, you really not are equipped. They're not capable of doing that. She was like, okay, that's fine. But if they can just look excited and clink their glasses without talking, you do the toast, they click their glasses and then they dig into the food gregarious. I'm like, okay, I think they can handle it. My mom tells them that. Between how to sign. I'm like, okay, blah, blah, blah, blah, blah. We're here to celebrate somebody translating. And then I do the toast and then they all sit there like this. Cause you can you imagine how bizarre and foreign all these cameras are rolling. And they're just like that. So that was pretty funny. Then we went to the world's largest floating Dim Sum restaurant it's called Jumbo in Hong Kong. And we're back in the kitchen with the dumpling master. He's teaching me how to make the delicate fold on the hard gal in the kitchen was rolling. He's teaching me, my mom, mom says, why are you so slow? But it was always out of love. That was like, thanks mom, but so wonderful. Full to be there with her. And also, again, just being there, she told me a story while we were there. That after world war II, the Japanese mafia were still threatening. A lot of the neighborhoods there that if they didn't get, get paid off, they would bomb different communities. So, my mother's father owned a grocery store. She was 12 at the time and my mother was a tomboy. So, she would deliver 50 pound bags of rice in the back of her bike. She was really a master of the Abacus. So, she had all these skills, but because she was like a tomboy, she had the least value. So the Japanese threatened to bomb and I guess her family and a bunch of the neighbors decided to leave just in case they bombed, but they didn't tell my mom. So, my mom came home from school and realized everyone had evacuated except for a couple of the employees. And I said, oh, the family decided to go to another village in case the Japanese bomb. And she realized in that moment that she had been left behind to die, but they needed somebody to stay behind just in case they didn't. So, she was there, she told me, eating dinner with the employees by candlelight she'd play Mahjong with them. And the day she would restock the inventory of the canned goods, things like that. And then three weeks later, her family came back, but they didn't even acknowledge what happened. She woke up and she said, her mom just said, get your other sisters ready for school again. So, she did that. But in that moment, she realized her life had no value in the family. And I think that's what really motivated her to work hard, to not look back to overcome. And so, her way, her survival system was all about push your feelings down, move forward and be efficient. So, we all inherited a bit of that, but through therapy, my brothers and sisters,because that's not healthy either, but she did say because my father was also emotionally abusive. If your daddy had been a supportive husband, I probably would never have done all these, all of these things because she was raised to be a contented housewife and just cook and clean and raise children. But I think that's just who she was as well. Like glass half full. I'm just gonna look at this as a gift, like in a way I would never have done all of this. He was the person that he was. Passionistas: What did you personally take away from hearing that story? Did it affect you moving forward? Katie: I think I had a lot more, I think respect for my mother, even though I was a full adult by that time, I think I, I had to grow up a little bit too, instead of relying on her, to do everything, spending so much time with her during this period and learning about that. Cause she was a person that never complained. She just never complained about it. And she rarely had a bad thing to say about people, too. I think she really taught me also coming out of the entertainment industry, the gossipy and complainy, it's both those things. So, I think it really helped me to understand her a little bit more. Like when I got divorced second time, you know, she picked me up from the airport, you know, and I was crying and she was like, you know, you should really not cry so much. It's inefficient. I was like inefficient, but I realized she couldn't help. It that's, she would never have survived unless she had that attitude. So, I try to have some compassion for that, but also important for me to break the cycle for my own children, because I don't want my daughter to think it's okay to go around life, not crying cause it's inefficient. Right? The not complaining part. That's something I'm really trying to it's not doing successfully that way. Passionistas: So speaking of your, your children and especially your daughter, you've carried on the tradition of filming, cooking shows with relatives. So, tell us about what you did during the pandemic with your daughter. Katie: So I have a catering business called Wok Star Catering, and I obviously had to pivot and we have a home in Lake Arrowhead. So, we decided to skip town for about seven months. So, when it started, I was so bored cause I had to get bored easily. I just thought, oh, why don't we do a live streaming cooking show? I had done a few here and there with some friends. I mean, she's pretty, gung-ho about things, so she's okay. And it just started out something to do and something to get some friends involved and have guests on the show via Zoom. And so, we started doing it three times a week, and then we got sponsors. Then we got all these people interested in being on the show and it became a thing and we have a pretty loyal following and we have friends helping us out, like all him straight. And my brother now is actually part of the crew, too. So, it just became so fun for her and I did it to do together. And what was so beautiful for me was to watch her evolution being on camera because she's a dancer. So, she's used to performing, but in the beginning, she was pretty shy and then she just, I don't know, large and in charge and. My husband just pointed out in the show with your mom, she would criticize you and correct you the whole show. And now my daughter does that to me. So, I just can't get your break. I get it. I got it for both EDS because Beck is very like type a, I think she'll be a producer. Not necessarily like on-camera talent. She's just very, don't forget to do this, mommy. And don't forget to do that. Mommy, you didn't add the soy sauce. Talk about the giveaways. It's been really fun because she now takes charge. Like I intentionally try to remember during the show to just turn it over to her, Becca, take it away, tell everybody what to do next. And I also think this generation of kids doing TikTok and growing up, being on YouTube, they're not as self-conscious about being on camera has been really great. And she has all these fans, like people just want to see Baca. This complete stranger was like the nibbler, Becca is the nibbler. Cause she's always taking bites of food. She doesn't realize she's doing it. This has become a thing, hashtag the nibbler. And we actually have merchandise that says Hashi, the nibbler that we're selling and also a Becca rocks. That's been just so really a lot of fun and adorable to do. And then since then she joins me when I do these monthly TV segments for bloom TV, for national pediatric cancer. So, we cook along with a pediatric cancer warrior along with the host of the show. And also trying to teach her about philanthropy [and it's just a great way to do it. And also to build her confidence. Passionistas: Do you think you have a particular trait that has helped you succeed? Katie: My friends have said this. I do think I have.  like, I, I really try to see the good in people and I really try to have fun. And I think that what has really been helpful to me are my friendships with other women. And the network of women that I felt because a favorite quote of mine is for every successful female entrepreneur entrepreneurs, there's five other successful female entrepreneurs that have her back. And I think that there's a stereotype of successful women being bitches and too aggressive. And I've found that to be not the case, maybe once in a blue moon, but most of the women that I encounter that are entrepreneurs or even in my career, really just try to help each other out. So ,during COVID, what happened is a friend of mine and I, she runs a PR firm. We decided to start a virtual women's game night and it was just like a handful of us. So, we were playing Taboo on Zoom, but all of a sudden this magical thing happened more and more women started to join this chat. And very few of them actually played the game. It became a drawing game, but it became this community of women in this chat, sharing advice, lifting each other. Cheerleading. Like I would see something, this might she's on the chat. She's a documentarian just saw that she was doing a fireside chat. I put it in the chat. Then everybody started to do that for each other political commentary. Where are we on my eyebrows plug? Like everything under the sun. And as a result, I can't tell you how many of these women have gone on each other's podcasts, become friends. Lifting each other up. And we finally, and so many of them hadn't actually met in person. We finally had to get together two weeks ago, you guys are going to have to join. We hired a DJ, we dance for five hours straight. It was so phenomenal, but the whole point wasn't to let's network and see what business comes of it. But it just all happened so organically in that. And I think I'm just really proud of how did that I didn't set out to, for that to happen, but it did happen and it continues to grow and it's just been so fulfilling for me. Passionistas: Thanks for listening to our interview with Katie Chin. Check out her blog, filled with delicious recipes and get a copy of her latest book "Katie Chin's Global Family Cookbook" at chefkatiechin.com. Please visit ThePassionistasProject.Com to learn more about our podcast and subscription box filled with products made by women owned businesses and female artisans to inspire you to follow your passion. Sign up for our mailing list and get 10% off your first purchase. And get your tickets now for the 2021 Passionistas Project Women's Equality Summit featuring Katie Chin on the Kitchen Table Talk in the AAPI Community panel on Sunday, August 22nd [00:34:00] at 2:00 PM/pacific 5:00 PM and The Passionistas Persist Awards featuring Margaret Cho and Dr. Jane Goodall on Sunday, August 22nd at 5:00 PM/pacific 8:00 PM. Eastern. For details, go to the ThePassionistasProject.com/2021Summit. And be sure to subscribe to the Passionistas Project Podcast, so you don't miss any of our upcoming inspiring guests. Until next time, stay well and stay passionate.

You know what day it is!

Growing up in Nashville, Top Chef star, Carla Hall, was surrounded by soul food, especially dishes cooked by her beloved grandma. She loved eating it, but she had no interest in cooking it. In fact, she headed into the world of business, building a career in accounting when, in a moment of awakening, she took a hard left turn that took her through runway modeling in Europe, cooking and catering, and eventually onto Bravo’s Top Chef where he amazing, joyful energy and sense of possibility captures the hearts of viewers. That launched her into the world of not just food and restaurants, but media, books, with her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, and TV, with many appearances all over and a run co-hosting The Chew, and now podcasting with her hit show, Say Yes! with Carla Hall : https://pod.link/1530065734Carla is also very active with a number of foundations that reflect her passion for causes close to her heart, Like Helen Keller International, and she’s the Culinary Ambassador for Sweet Home Cafe at the Smithsonian National Museum for African American History and Culture in Washington, D.C. where she brings attention to the history of the food that has inspired the café.You can find Carla Hall at:Website : https://www.carlahall.com/Instagram : https://www.instagram.com/carlaphall/Check out offerings & partners: Glossier: Glossier.com/podcast/GOODLIFE - 10% offAir Doctor: airdoctorpro.com - code GOODLIFE - 35% offIndeed: Indeed.com/GOODLIFE - $75 CREDIT

Culinary Ambassador - was für ein Titel! Mein heutiger Gast ist ein ebensolcher, ein Botschafter des guten Geschmacks: Franz Schned! Er ist Gourmetpate bei AIDA und das schon seit 2011. Nachdem er viele Jahre in der Sterne-Gastronomie in Deutschland und der Schweiz gekocht hat, hat der Münchner bei AIDA als Chef de Cuisine angeheuert. Wie er auf AIDA die Gäste immer wieder aus Neue begeistert, nach welcher Methode er im legendären Rossini kocht und für welches Gericht er selbst alles stehen und liegen lässt - das erzählt Franz uns in dieser Folge. Mehr unter www.aida.de/erlebnishunger Autorenschaft: Erlebnishunger - Der Podcast von AIDA Cruises - German Branch of Costa Crociere S. P. A. in Kooperation mit dem Foodmagazin essen & trinken. Redaktion: Eine Produktion der Audio Alliance. +++Hinweis: Sämtliche Aufnahmen für diesen Podcast wurden vor Ausbreitung von COVID-19 vorgenommen.+++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Episode Description: Katie Chin, celebrity chef, author and media personality tells us what it was like growing up with a Warrior Mother who immigrated from China, with no money and a high school education and built a 50 million dollar Chinese restaurant empire! Katie of course resisted her Mother’s business but soon realized it was the exact right fit. She tells us how she reinvented herself, why you need to help women starting out, and why Karaoke is her superpower! Show Notes: Follow Katie Chin on instagram: @ChefKatieChin Website: https://chefkatiechin.com/ Cookbook: Everyday Chinese Cooking: https://amzn.to/3iADpXS Youtube Channel: https://www.youtube.com/c/ChefKatieChin/videos She has zoom cooking classes with grocery box delivery (DM for more info) Tom and Sheri’s Iron in a Bottle! Use Code: WARRIORMOMS15 http://tomandsherisproducts.com?aff=21 Del Pozzo Designs Vote Necklace: @delpozzojewelry- DM Tanya Use code WARRIOR Or go to: http://www.delpozzojewelry.luxury Guest Bio: Katie Chin, caterer, award-winning cookbook author, television chef, food blogger and US Ambassador to Women’s Entrepreneurship Day, has a passion for Asian food and is committed to teaching the American public that the very best Asian cooking can be achieved in a real home kitchen by real people on real schedules.   After growing up working in the kitchens of her late mother Leeann Chin’s award-winning Minneapolis-area restaurants, Katie pursued a career in film and television marketing, but eventually left her executive position to return to her culinary roots.    Katie co-hosted the national PBS cooking series, Double Happiness, in conjunction with her mother and together they wrote Everyday Chinese Cooking. On her own, Katie wrote 300 Best Rice Cooker Recipes and most recently, the award-winning bestsellers Everyday Thai Cooking and her latest cookbook, Everyday Chinese Cookbook:  101 Delicious Recipes From My Mother’s Kitchen.  Katie’s fifth cookbook will be filled with global flavors is slated for a Spring 2021 release. She is recognized as a pan-Asian cooking expert and has been featured in many food and lifestyle magazines such as O Magazine, Cooking Light, Bon Appetit, Elle, Real Simple, and Family Circle.     In 2016, Katie partnered with Macy’s on a six-city cooking and book signing tour to celebrate Asian Pacific Heritage Month where she was featured in a national print, radio and digital campaign.     Katie chronicled her late mother Leeann’s remarkable story on PRI’s The World on NPR in May 2016.  She was also a featured chef at the Sundance Film Festival in February 2017.     Her numerous appearances on national television include The Today Show, The Real, Hallmark Channel, The Daily Buzz, Cooking Channel and as a guest judge on Food Network’s Iron Chef America.  She recently appeared as a chef contestant on Cutthroat Kitchen and Beat Bobby Flay.   She is also a frequent contributor to Maria Shriver’s weekly newsletter, The Sunday Paper.   As part of her emphasis on healthy food, Katie served as the Culinary Ambassador to City of Hope and its “super foods” initiative. Taking the message of the cancer-fighting potential of certain foods directly to the White House, she demonstrated at the annual Easter Egg Roll how to quickly and easily incorporate “super foods” into daily life.   Based in Los Angeles, Katie divides her time running her businesses: Wok Star Catering and Fortune Cookie Divas, while posting recipes to her blog, shooting cooking videos for her Chef Katie Chin You Tube channel, throwing karaoke dinner parties, and caring for her stepdaughter Kyla and 11 year-old twins, Dylan and Becca.

Today on How To Do Life, Chryssy and Heather learn a few things about cooking! Chef Justin is with us, and he has some fun stories to tell. Justin is the Culinary Ambassador for the State of Florida. Tune in to find out what that means.As Justin explains, “life happens in the kitchen,” and today we learn a little bit about how to make that life more fun. He regales us about his childhood culinary experiences as well as how he is building family in the kitchen with his own son.There’s a couple really bad jokes here. We hope you enjoy them.We learn what the “essential kitchen tools” are, how to teach our kids about food, and how to balance health and flavor.A grilled cheese challenge is issued, as well as another challenge by Chef Justin. We hope you try the challenge – and let us know your results.Head on over to Patreon for even more from Chryssy and Heather’s arsenal. https://www.patreon.com/chryssyandheather See acast.com/privacy for privacy and opt-out information.

Recorded April 24, 2020.In this episode, Dr. O’Connell is joined by Foodnetwork Chef, Jet Tila, to discuss how the coronavirus pandemic has impacted the food industry and restaurants and what you can do to help.Questions from this episode include:What effects are you seeing in the restaurant industry as a result of the COVID-19 pandemic?How are chefs and restaurants adapting to keep their businesses running?Can you tell us what type of planning is being done for restaurants opening back up? Things such as social distancing, hygiene measures, and seating arrangements.If a parent is a cooking novice, what advice would you give them about how to get started cooking with their children?Your host is Dr. Ted O’Connell, family physician, educator, and author of numerous textbooks and peer-reviewed articles. He holds academic appointments at UCSF, UC Davis, and Drexel University's medical schools and also founded the Kaiser Permanente Napa-Solano Community Medicine and Global Health Fellowship, the first program in the U.S. to formally combine both community medicine and global health. Follow Ted on Instagram (@tedoconnellmd) and Twitter (@tedoconnell)! From battling the legendary Masaharu Morimoto on Iron Chef America, opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise. This best-selling author grew up in the first family of Thai food and then later attending both French and Japanese culinary schools, Jet is a born educator and story teller. Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate, the first-ever chef to represent his country’s culture and cuisine.  Chef Jet’s culinary operations includes VP Culinary of Pei Wei Group 148 restaurants & Managing Partner Dragon Tiger Noodle Co in Las Vegas. He has partnerships with Compass Group, Schwan’s & NBC Universal/DreamWorks. His food reaches millions of people a year.He appears as co-host of Iron Chef America and recurring judge on Food Network’s Cutthroat Kitchen, Chopped, Beat Bobby Flay and Guy’s Grocery Games. As well as an array of shows ranging from the Today, MasterChef, Rachel Ray and holds six culinary Guinness World Records.Keep up with Chef Jet:Website: chefjet.comFacebook: @chefjettilaTwitter: @jettilaInstagram: @jettilaFoodNetworkKitchen app Links for this episode:SurfasSurfasonline.com@SurfasLA Guy FieriGuyfieri.com@guyfieri Off Their Plateofftheirplate.org       Dine One OneDine11.org@Dine11_LASubmit Your Questions for the PodcastSend an email to info@arslonga.media or check out covidpodcast.comWhat Can You Do? You can help spread commonsense about COVID-19 by supporting this podcast. Hit subscribe, leave a positive review, and share it with your friends especially on social media. We can each do our part to ensure that scientifically accurate information about the pandemic spreads faster than rumors or fears. Remember to be vigilant, but remain calm. For the most trusted and real time information on COVID-19 and the coronavirus pandemic, both the CDC and WHO have dedicated web pages to keep the public informed. The information presented in this podcast is intended for educational purposes only and should not be construed as medical advice. Producers: Madison Linden and Christopher Breitigan. Executive Producer: Patrick C. Beeman, MD Special thank you to Iminotech for supporting credible information about Covid-19.

This is a Crabcake from The Maryland Crabs! What is a Crabcake? Well, it's a very short snippet of something you need to know. It might be 5 minutes long..or it might be 20....or longer in this case, because..well...beer! In any event, enjoy your Maryland Crabcake! Today, Tim is on the phone with John Shields, who is been called the "Culinary Ambassador of the Chesapeake Bay." Aside from being the owner of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art, John has written multiple cookbooks on the cuisine of the Chesapeake region. The host of PBS's "Chesapeake Bay Cooking" and "Coastal Cooking with John Shields", his work has appeared in The New York Times, the Washington Post, Coastal Living, and Southern Living. He is a frequent guest on WYPR radio, local TV and at public events.  John's newest book, The New Chesapeake Kitchen was released in October, 2018. Here, John's decades of exploring and championing the Chesapeake region are presented in a volume that articulates his essential philosophy, as well as his commitment to, and love for the Chesapeake—its land and waters, its people, its history, and its food traditions. Thank you to Ann Alsina, principal at Covington-Alsina in Annapolis, for allowing Tim to take over your conference room for a couple of hours. And we apologize in advance, because he plans on making a habit out of it.

Lisa Gross is changing the world — one remarkable meal at a time. And, in just five years, more than 5,000 people have experienced the many cuisines offered by The League of Kitchens, a culinary community and social enterprise of women from around the world who will welcome you into their homes and teach you their family recipes. She’s created jobs and given purpose to the lives of many immigrant women, and she’s an extraordinary culinary ambassador. Lisa joins chef and author Rozanne Gold to share her journey and what's next.  

Lisa Gross is changing the world — one remarkable meal at a time. And, in just five years, more than 5,000 people have experienced the many cuisines offered by The League of Kitchens, a culinary community and social enterprise of women from around the world who will welcome you into their homes and teach you their family recipes. She’s created jobs and given purpose to the lives of many immigrant women, and she’s an extraordinary culinary ambassador. Lisa joins chef and author Rozanne Gold to share her journey and what's next.

Hello listeners! This week we have a conversation with Chef Emmanuel Piqueras. SPANISH EPISODE AHEAD! Time to practice your skills and enjoy my Mexican and his Peruvian accents. As the Culinary Ambassador to the U.S. and Canada through Peru’s official tourism authority, Chef Emmanuel Piqueras has generated a new appreciation for Peruvian cuisine in North America. Highly regarded for Sabor y Fusion, his popular food show on Latin America’s largest international cable network, Piqueras began his career at Arzak (Michelin Guide Three Stars; World’s 50 Best Restaurants). Chef Piqueras went on to lead the kitchens as Executive Chef of Andina (Portland, OR), Mixtura (Seattle, WA), Limon (San Francisco, CA), and Panca (New York City, NY) among others. Now, as Executive Chef/Partner of Pisco Rotisserie & Cevicheria, Piqueras is excited to bring his Novoandina-style cuisine, largely influenced by his experiences growing up in Lima, to Southern California. After the success of the flagship Pisco Rotisserie & Cevicheria in Liberty Station, Chef Piqueras has launched its second location in Carlsbad in January 2018 alongside business partner and veteran restaurateur Sami Ladeki. I had so much fun talking to Chef Emmanuel and getting inspired with his story. If you have ever thought that it was too late for you to start something, listen to this episode. You can create opportunity simply by knocking on that door you've been staring at for a while. Don't forget to let me know your thoughts through DM or via the anonymous link. Find Chef Emmanuel on all things social: www.instagram.com/emmanuelpiqueras/ www.instagram.com/piscorotisserie/ http://piscorotisserie.com/ Sign up to my affiliate link for Quickbooks Self employed at http://bit.ly/quickbookscafeconpam and get 50% off the first 12 months! Follow Cafe con Pam on all things social www.instagram.com/cafeconpampodcast And listeners, Stay Shining!

Chef Folse is known as “Louisiana’s Culinary Ambassador to the World.”  Since opening Lafitte’s Landing in 1978 he has cooked for Popes and Presidents and opened restaurants in over 14 countries.  His other business endeavors include White Oak Plantation and a food manufacturing company that supplies products for foodservice distribution, retail sales and national restaurant chains.  He’s produced 10 cookbooks, is the host of the TV show “A Taste of Louisiana” and host of the radio show “Stirin’ It Up”.

Jet Tila, Celebrity Chef, Culinary Ambassador of Thai Cuisine, and cookbook author of 101 Asian Dishes You Need To Cook Before You Die, joins Lynda in the studio to talk about the Philosophy of "Yum", and how you can incorporate this concept into your cooking.

We discuss foods and wines of Greece with Chef Maria Loi and vintner Yiannis Voyatzis. Chef Loi is Greece's Culinary Ambassador with restaurants in both her native Nafpaktos and New York City (Loi Estiatorio). She's a popular TV chef and author of The Greek Diet. Yiannis Voytzis is winemaker at Boutari and president of New Wines of Greece, a trade organization to promote Greek wines. There are over 300 indigenous grape varieties in Greece and a recent trend toward single vineyard vinifications.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Poopa Dweck is the poster woman for Syrian Jewish cooking. Her cookbook, Aromas of Aleppo, won a National Jewish Book Award. She gives lectures, does cooking demonstrations on television, and travels the world talking about the food of her ancestors. Dweck even has her own line of condiments, featuring specialties such as quince orange-blossom confit. But if you really want to see Dweck in her element, you score an invitation to visit her at her home kitchen in a seaside town in New Jersey when she’s got her sleeves up and is elbow deep, once or twice a year, in soaking tamarind. That’s what producer Emma Morgenstern did... See acast.com/privacy for privacy and opt-out information.

Bartenders and cocktail nerds, pay attention! New World Spirits has introduced a new base spirit called Solbeso, made from the fermented fresh juice of the cacao fruit. Solbeso is certainly a landmark in the spirits industry; it is believed to be the first new category of spirit to be introduced in approximately two hundred years. But perhaps more important than its role behind the bar is Solbeso’s agricultural considerations. We spoke with Clay Gordon, Culinary Ambassador for New World Spirits and founder of TheChocolateLife.com, about the sustainable practices involved with the production of Solbeso. This program has been sponsored by Whole Foods Market. Music provided by Brothers NYC. Image from Caskers “The techniques that we use to collect the juice are different from country to country, and different from region to region.” [9:55] “One thing that’s really interesting about Solbeso is that it opens up when you add water or ice.” [31:30] Clay Gordon on The Speakeasy.