Podcasts about Culinary arts

Yusef Marshall (Mista Yu) was born in Brooklyn, NY and has multiple degrees in Business Admin and Mgmt as well as degrees in Computer Programming, Certified Business Coaching, and Culinary Arts. Mista Yu has also authored his first and only published book "The Heart of The Stepfather" in 2016. His story on blended families and the challenges of building family without a personal context is awe-inspiring! You probably won't be able to find the book these days though. Mista Yu's career has been centered around serving others and attempting to make the world around him better. He has worked for a decade in the food service industry as a Chef in the LowCountry kitchens, serving in the State Government as a Passport associate and Department Supervisor, as well as currently serving as a Licensed and Ordained Minister, teaching leadership development, biblical principles, and community service.Want to be a guest on Book 101 Review? Send Daniel Lucas a message on PodMatch, here: https://www.podmatch.com/hostdetailpreview/17372807971394464fea5bae3 Hosted on Acast. See acast.com/privacy for more information.

Originally published April 1, 2021. In one of our most powerful episodes, we revisit the extraordinary journey of Melisa, a woman who overcame a devastating misdiagnosis, a massive stroke, multiple surgeries, partial blindness, and paralysis. Facing death on the operating table, she emerged with a renewed purpose—to inspire and uplift others. Now a bestselling author and thriving entrepreneur, Melisa's story is a testament to resilience, transformation, and the power of living a truly fantastic life. Don't miss this unforgettable encore episode.   Guest Bio: Melisa Lynn Lyons, born in 1982 in Lorain, Ohio, was raised by her grandparents and graduated from Clearview High School and Lorain County J.V.S. with a focus in Culinary Arts. Inspired by the birth of her daughter Chyenne in 2003, she began writing creatively. After suffering two strokes and undergoing a craniotomy in 2011, Melisa faced the daunting task of relearning how to walk, speak, and read. With support and determination, she overcame these challenges, remarried in 2013, and fulfilled her dream of becoming a published author in 2016 with her debut book Of Lite and Darke, edited by her daughter.   Social media links Melisa Ruscsak: Facebook - https://www.facebook.com/AuthorMLRuscsak Twitter - https://twitter.com/M_L_Ruscsak LinkedIn - https://www.linkedin.com/in/melisa-ruscsak-5b6043139/ Website(s) - www.trientpress.com and https://www.doveanddragonpublishing.com/   Thanks for listening to the show! It means so much to us that you listened to our podcast! If you would like to continue the conversation, please email me at allen@drallenlycka.com or visit our Facebook page at http://www.facebook.com/drallenlycka. We would love to have you join us there, and welcome your messages. We check our Messenger often.   This show is built on “The Secrets to Living A Fantastic Life.” Get your copy by visiting: https://secretsbook.now.site/home   We are building a community of like-minded people in the personal development/self-help/professional development industries, and are always looking for wonderful guests for our show. If you have any recommendations, please email us!   Dr. Allen Lycka's Social Media Links Facebook: http://www.facebook.com/drallenlycka Instagram:  https://www.instagram.com/dr_allen_lycka/ X:  https://X.com/drallenlycka YouTube:  https://www.youtube.com/c/DrAllenLycka/ LinkedIn:  https://www.linkedin.com/in/allenlycka/   Subscribe to the show. We would be honored to have you subscribe to the show, just use the podcast app on your mobile device.   Leave a review! We appreciate your feedback, as every little bit helps us produce even better shows. We want to bring value to your day, and have you join us time and again.  Ratings and reviews from our listeners not only help us improve, but also help others find us in their podcast app. If you have a minute, an honest review on iTunes or your favorite app goes a long way! Thank you!

In this episode of Facts Plus Tax, Robert and Kalecia dive deep into the art of relentless goal setting — the kind that doesn't just live in your head, but shows up in your habits, your calendar, and your bank account.

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the sixth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

GUEST:   https://chezjulies.com/  https://www.instagram.com/chezjuliesconsultingwinemaker/  MENTIONS:   http://www.mycoventures.com/  https://www.somamushrooms.org/  https://namyco.org/  https://www.cafebeaujolais.com/  MUSHROOM HOUR:   https://welcometomushroomhour.com    https://instagram.com/welcome_to_mushroom_hour   https://tiktok.com/@welcome_to_mushroom_hour   Show Music courtesy of the one and only Chris Peck: https://peckthetowncrier.bandcamp.com/   TOPICS COVERED:   Cafe Beaujolais  Cook Your Mushrooms  Mycoventures  SOMA & NAMA  Mushrooms + Skillet  Expanding Vocabulary of Descriptors for Smell and Taste  The Magic of Cooking Together  Future of Culinary Mushrooms  Underappreciated Russulas and Suillus  Community Cookbooks  NAMA Mushroom Cooking Competition  Licensing and Importance of Consumer Education  Don't Let Your Mushrooms Spoil – Preservation Techniques  

Feed Your Brain, Fuel Your Mood!with guest expert Dr. Uma NaidooLife gets busy, and grabbing something quick feels like a win. But what if those convenient bites are actually messing with more than just your waistline?They're messing with your mind, too.When we think about it, any shift away from the standard American diet (you know, the one packed with fast food, processed snacks, and sugar bombs) is a move in the right direction. Most people talk about these foods being bad for your body, but what about your brain?Turns out, the way you eat could be one of the most powerful ways to take care of your mental health — starting today.In this episode, you will learn:How Food Affects Mental Health (Not Just Physical Health!) Why Whole Foods Are Better Than Processed Ones Eating the Rainbow: How Colorful Fruits and Veggies Boost Health The Gut-Mood Connection: A Happy Gut Equals a Happier Mind Are You Eating Enough to Fuel Your Brain? Where to Find Fiber in Your Diet Who Should Be Careful with Fiber for Gut Health America's Fiber Deficiency: What You Should Know How Antioxidants Fight Stress in Your Cells Boosting Mental Health with Spices Essential Foods for a Healthy Mind and Body How Food Can Help Prevent Inflammation What Your Gut Needs for a Happier Brain How Antioxidants Protect Your Brain The Dangers of Processed Foods on Mental Health How Gut Health Affects Emotional Regulation and Stress The Power of Phytonutrients: How Colorful Foods Support a Healthier Mind… And much more.About our guest expert:Dr. Uma Naidoo is a nutritional psychiatrist and serves as the director of nutritional & lifestyle psychiatry at Massachusetts General Hospital. She is on the faculty at Harvard Medical School. Dr. Naidoo trained at the Harvard Longwood Psychiatry Residency Training Program, and completed a consultation liaison fellowship at Brigham & Women's Hospital and Dana-Farber Cancer Institute.Dr. Naidoo studied nutrition, and she also graduated from the Cambridge School of Culinary Arts as a professional chef. She was awarded her culinary school's most coveted award, the MFK Fisher Award for Innovation. Dr. Naidoo is regarded nationally and internationally as a pioneer in the field of nutritional psychiatry, having founded the first US hospital-based clinical service in this area.She is the author of This is Your Brain on Food: An Indispensable Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More. With her passion for food and nutritional psychiatry, she will share her expertise on the integration of food, mental health, and medicine.Instagram: https://www.instagram.com/drumanaidoo/Website: https://www.dailydoselife.com/meal-plans****************************************Get Jumping!! Rebounder Workouts = Cardio without ImpactI loooove my rebounder mini-trampoline workouts. Why? Efficient cardio without high-impact hurting my joints + the bonus of improving lymphatic flow.It's a great 1-2 punch to get a high energy, low-impact sweat on with the added benefit of using the trampoline as a step, bench and other uses to allow for building muscle (especially when you add-on...

The Go-To Food Podcast proudly introduces The Legends' Roundtable— a brand-new monthly series celebrating the chefs, kitchens, and ideas that have shaped modern gastronomy. Each episode, we gather some of the most respected names in the industry to reflect on where food has come from, where it's going, and what it truly means to dedicate a life to hospitality.For our inaugural Round Table, we are delighted to be hosted in the extraordinary Trinity restaurant where we are joined by Michelin starred legends, Adam Byatt of Trinity, Phil Howard of Elystan Street and John Williams of The Ritz to dive into Escoffier's Legacy and the timeless foundations that still underpin great kitchens today.In a lively and honest conversation, three legendary chefs open up about the evolution of the industry — from the old-school days when chefs could focus solely on craft, to today's harsher realities where financial precision is critical to survival. They explore the irreplaceable thrill of cooking, the unique rewards of creating something ephemeral yet deeply meaningful, and the hard balance between natural flair and disciplined technique.The discussion peels back the layers of what it really takes to be a great chef: the importance of marrying creativity with meticulousness, the subtle but crucial connection between cook and ingredient, and the difference between chefs driven by pure love of food and those who focus on process. They reflect on the irreplaceable role of mentorship, the pride in seeing protégés rise, and the deep emotional bonds forged through years of relentless service.With unforgettable stories from iconic kitchens, candid reflections on leadership and legacy, and plenty of laughs (and tart anecdotes) along the way, The Legends' Round Tables is a love letter to the world of food — and to everyone who has ever fallen in love with it.-----------Grab hold of the hottest reservations in town with the app ResX - https://www.resx.coSupport the incredible work of the Royal Academy of Culinary Arts - https://royalacademyofculinaryarts.org.uk/ Hosted on Acast. See acast.com/privacy for more information.

Kayjona Rogers is the 28-year-old executive chef at Studio Lounge. It all began when a run-in with the law offered Rogers the opportunity to attend a Foodlink program. That program changed the course of her life. Her passion for the culinary arts reignited, Rogers started her own catering business, Taste of Kaye. From there, she made the move to Studio Lounge. As executive chef, she has increased kitchen revenue by 200%. This hour, guest host Racquel Stephen talks with Rogers about her path to running a kitchen, her philosophy on food, and her take on making her mark in the culinary arts. Our guests: Kayjona Rogers, executive chef at Studio Lounge Jessica Scannell, vice president of Career Empowerment Initiatives at Foodlink Chris Fantauzzo, co-owner of Studio Lounge

Send us a Question!MOVIE DISCUSSION: Kathryn joins Melvin to discuss Jon Favreau's grounded indie-style flick, Chef! The two explore themes of maturing and parenthood, the relationship between the artist and the observer, and the importance of passion in everyday life. Topics:(PATREON EXCLUSIVE) 25-minutes talking about those insane A Minecraft Movie screenings where people are throwing their popcorn and bringing live chickens, and how that's wildly different to otherwise incredibly engaging fan screenings of The Room or Rocky Horror Picture Show. (PATREON EXCLUSIVE)Kathryn shares what it is about Chef that she really enjoys.Melvin compares Chef to Parks & Recreation, saying how it's a movie with conflict but ultimately everyone still kinda likes each other.It's fairly clear that Chef is somewhat an artistic response to John Favreau's experience with Marvel, Iron Man 2, and the subsequent critical response to it.Which food in the movie got us the most hungry.The movie explores the dynamics of the artist and the observer (or, critic), and Melvin spends some time categorizing what he thinks are variations of these archetypes.Chef depicts professionalism and the pursuit of maturity well.Sometimes eating food is like time travel.Seeking to live a life by design, not by default.Recommendations:Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (2017) (Cookbook)Salt Fat Acid Heat (2018) (Cooking Show)Try new and exotic foods, and be adventurous with what you eat! Support the showSupport on Patreon for Unique Perks! Early access to uncut episodes Vote on a movie/show we review One-time reward of two Cinematic Doctrine Stickers & Pins Social Links: Threads Website Substack Instagram Facebook Group

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Wednesday, April 9, 2025. Spring wildflowers are popping up all over, and there's no better place to enjoy them than West Virginia state parks…Culinary arts students capitalize on tourism trends…and the West Virginia Entrepreneurship Ecosystem connects entrepreneurs with valuable resources…on today's daily304.   #1 – From NATIONAL GEOGRAPHIC –  Few things announce the arrival of spring as much as wildflowers, so what better way to take in the glory of the season than a hike through wildflower-filled fields?  An hour southwest of Charleston, West Virginia, Chief Logan State Park welcomes visitors with 4,000 acres of parkland full of mountains, forest, lakes, rivers, campgrounds, and historical sites. For more than 40 years, the park has hosted a wildflower where park experts lead wildflower seekers on group hikes. When spring hits full bloom (typically between April and May), more than 100 different species of wildflowers can be found in the park, including violet larkspur and Dutchman's breeches. To reserve lodging at Chief Logan or view a calendar of events for West Virginia State Parks, visit wvstateparks.com. Read more: https://www.nationalgeographic.com/travel/article/best-wildflower-hikes #2 – From WV NEWS – State research predicts more than 21,000 tourism and hospitality job opportunities will open up annually over the next five years. Stakeholders in this flourishing field include everyone from students at a culinary arts kitchen to employees at a visitors center working to attract tourists to the Mountain State. At Mountwest Community and Technical College's Center for Culinary Arts, Program Director Chef Lawerence Perry said the fully equipped kitchens are working labs that teach students to prepare dishes at restaurant venues of all sorts. Perry said his students can go wherever their passions take them, but are encouraged to make menu choices come alive in the Mountain State. Mountwest's Culinary Arts program blends in-class lecture theory, hands-on application and in-field lab practicum placement. These teaching methods ensure graduates are equipped with well-rounded expertise in knife skills and food production, classic baking and pastry techniques and restaurant and culinary operations management. Visit Mountwest CTC online for more information about the program. Read more: https://www.wvnews.com/west-virginia-tourism-looking-for-return-on-investment/article_157adb4f-d7c8-4bc2-ac5f-ee66b7115071.html   #3 – From WVEE– West Virginia is dedicated to supporting entrepreneurs and small business owners in achieving their goals. Launched in 2019, the West Virginia Entrepreneurship Ecosystem is a collaboration among entrepreneurial service organizations aimed to enhance communication and has evolved into a robust ecosystem that connects entrepreneurs with success opportunities.  This ecosystem fosters collaboration and resource sharing among all organizations in West Virginia focused on entrepreneurial development, operating independently to share best practices and inspire partnerships. Get involved today. Visit wveshipecosystem.com to learn more about monthly meetings, resources, and the annual Bridging Innovation Week. Read more: https://www.wveshipecosystem.com/   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.  

Regarding food in Irish tradition, Kevin Danaher, writing in 1964, noted that "Sometimes we get the impression that Ireland, in ancient times, was a land of plenty, and again we get quite the opposite impression - that our forebears lived out their lives on the very edge of starvation. In reality both these impressions are wrong." As an expression of culture that permeates every aspect of life, food holds a central place in Irish folk tradition, and for episode 41 of Blúiríní Béaloidis, I am delighted to be joined by Máirtín Mac Con Iomaire, Senior Lecturer in the School of Culinary Arts and Food Technology at Technological University Dublin to discuss food in Irish folk tradition. Máirtín, along with Dorothy Cashman, was co-editor of the recent "Irish Food History: A Companion", published by the Royal Irish Academy in hardcopy in 2024, and available freely online via EUT+ at the following link: https://arrow.tudublin.ie/irishfoodhist/1/ For this episode of the podcast we discuss Máirtín's background, exploring the way in which he came to take such an interest in Ireland's food history, as well as examining the themes of continuity and change in the context of the Irish diet. Join us as we explore Irish food traditions in the context of calendar observances, the life cycle and ritual observances, as well as considering regional foodways, the importance of hospitality and the impact of the Irish language on our understanding of both food and place in Irish tradition. From milk, butter and the Brehon Laws, to spice bags and purple Snack bars, join us as we explore changing attitudes to food in Ireland. This is also the first episode of the podcast which we have been able to record on video, and I would like to extend my sincere thanks to Andrew Fogarty, Veronica Aguilar Olmos and Dominic Martella for their support for the series to date, and for organising the shoot. I hope listeners and viewers will please forgive my excessive humming-and-hawing in this episode - I felt quite nervous in front of the new setup! Video for this episode is available here: https://www.youtube.com/watch?v=3x4PdbSXrSk&ab_channel=UCD-UniversityCollegeDublin

We first heard from Insatiable restaurant's Owner, Denise Gesek.  Denise's passion for the culinary industry began while spending time in the kitchen with her grandparents making gnocchi and other Italian dishes from scratch.  Never losing her love of cooking, Denise attended Johnson & Wales and continued her outstanding career by working at prestigious restaurants across the United States, even meeting one of her childhood idols along the way.  Today, Chef Denise offers her a menu which highlights European and American classics with her twist on them!  https://www.insatiablephilly.com1200 S. 21st Street, Philadelphia, PA 10146P: 267-319-8932Lauren Covas is a Food Network celebrity chef who has brought her Portuguese background and their cuisines to the pages of her new cookbook, "Little Portugal: Bold and Flavorful Portuguese Cooking from My New Jersey Kitchen."  Growing up on a farm Chef Covas learned how to prepare everything by hand, including making foods like Salted Cod and hand-making sausages from scratch.  Inside her new cookbook she shares the recipes that she loves, along with cooking tips as a classically-trained Chef. When you pick up Little Portugal, you'll not only enrich your life with the meals you're about to create...you'll also enjoy the stories about them. And if you're looking to have your next party catered, Chef Lauren Covas provides a one-stop opportunity to host your next gathering or party--from anything you need to set up to the menu, she can provide it all!To pre-order her book online (to be released this July) find it on her website, Amazon, or at Barnes & Nobles.https://www.cheflaurencovas.comE: Info@chefcovascateringP: 732-673-4070Evan Blum is a lover of the beer scene and Co-Founded the online platform (and now an events company) BrewedAt.  BrewedAt highlights breweries around the Philadelphia region, offering a youthful take and in-depth look on America's favorite past-time...hanging out & grabbing a beer.  Blum and his fellow Co-Founder, Cole Decker, created the digital and social media company along with interviewing local brewery owners on a streamable platform under the name The BrewedAt Podcast.  Today, Blum joined our host on Food Farms And Chefs Radio Show to talk about their brewery tour and all the details on how to participate in this year's BrewedAt Crafted in Philly, 2025 in partnership with Let's Rallie, a downloadable app. Crafted in Philly begins in April and runs for 3-months, offering the opportunity to experience and indulge in a free-pour when you visit participating breweries.  For more information about BrewedAt and the tour stay tuned till the end of the show, and then visit their website for tickets and other special offers!https://www.brewedat.comhttps://letsrallie.comTickets: https://letsrallie.ticketspice.com/craftedinphilly

We've got something truly special for you today! This episode was recorded live from the TN Flavors event at Nashville State Community College, home of the incredible Randy Rayburn School for Culinary Arts. It was an amazing night filled with food, community, and conversation—and we had so much fun capturing it all!We spoke with a fantastic mix of chefs, entrepreneurs, city leaders, and hospitality pros—each with their own unique story and perspective. It's a celebration of everything that makes Nashville's food and hospitality scene so vibrant.

In this episode, we're diving into the world of pastries, perseverance, and passion with Chef Danielle Sepsy ('12), founder and creative genius behind The Hungry Gnome, the popular and innovative wholesale bakery and catering company based in New York City. Danielle's love for baking began at just 13 when she launched a small business selling her now-famous scones to friends, neighbors, and local cafes. Fast forward to today, and her delicious creations are found in top coffee shops, restaurants, and high-end events across NYC. Dubbed the “Scone Queen” by her fans, Danielle's talent goes far beyond just pastries. She's a classically trained chef with experience managing elite hotel restaurants, finalist on HBO Max's The Big Brunch, and a viral sensation on social media, where her cooking videos have captivated millions.Whether you're a foodie, an aspiring chef, or just love a good success story, this is an episode you won't want to miss!

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the fifth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

The Dauphin County Technical School (DCTS) Student-Run Restaurant, known as DC TASTE, offers a unique dining experience where guests can enjoy meals prepared entirely by each year’s Culinary Arts senior class. Hear from students Michael Osborne-Griffy and Illeiona ("Illy") Johnson, both seniors at DCTS as well as Chef Claire Dacko, Culinary Arts Instructor at DCTS. Support WITF: https://www.witf.org/support/give-now/See omnystudio.com/listener for privacy information.

This week on the Team Lally Real Estate Radio Show, we interview Kyle Shimoda of INPAC Wealth Solutions. Kyle sheds light on Delaware Statutory Trusts (DSTs) and their role in real estate investing. He explains who qualifies for a DST, what types of assets can be included, and how DSTs compare to traditional real estate ownership. Adrienne also shares her personal experience with DSTs, highlighting their benefits for investors looking to diversify or complete a 1031 exchange. Kyle covers the differences between a traditional IRA and a Roth IRA for retirement planning, as well as the decision-making process that helps investors make informed financial choices.We also have our Experts We Trust. Duke Kimhan from Hawaii Pacific Property Management provides an update on Bill 7, a law aimed at creating more affordable housing. He discusses the impact of Bill 7 projects, the process of making properties turnkey, and offers advice for property owners navigating these changes. Meanwhile, Bradley Maruyama from Allstate Insurance breaks down key aspects of insurance coverage, including building code protections, rent loss insurance, hurricane coverage for rentals, and how to navigate the claims process.Who is Kyle Shimoda?Kyle was born on Oahu and grew up on Kauai. He graduated from Kauai High, studied Marketing and Finance at the University of Hawaii, earned a Culinary Arts certificate from Kapiolani Community College. In 1999, he moved back to Oahu to build his career in finance. As a a Wealth Advisor at INPAC Wealth Solutions, he is dedicated to helping clients reach financial goals and values the supportive culture at INPAC. He loves traveling and exploring cuisines with his family.INPAC Wealth Solutions is a client-focused financial planning firm serving individuals, families, and businesses across the Pacific. They provide tailored wealth management solutions for every stage of life, ensuring financial strategies align with personal goals. With offices in Honolulu, Hilo, Lihue, Wailuku, and Pittsburgh, they are committed to helping clients achieve financial freedom under their motto: "Your Life is Our Commitment – That's the INPAC Way."To reach Kyle Shimoda, you may contact him in the following ways:Phone: (808) 784-4092Email: kyle@inpacwealth.comWebsite: InpacWealth.com

This week on the Team Lally Real Estate Radio Show, we interview Kyle Shimoda of INPAC Wealth Solutions. Kyle sheds light on Delaware Statutory Trusts (DSTs) and their role in real estate investing. He explains who qualifies for a DST, what types of assets can be included, and how DSTs compare to traditional real estate ownership. Adrienne also shares her personal experience with DSTs, highlighting their benefits for investors looking to diversify or complete a 1031 exchange. Kyle covers the differences between a traditional IRA and a Roth IRA for retirement planning, as well as the decision-making process that helps investors make informed financial choices.We also have our Experts We Trust. Duke Kimhan from Hawaii Pacific Property Management provides an update on Bill 7, a law aimed at creating more affordable housing. He discusses the impact of Bill 7 projects, the process of making properties turnkey, and offers advice for property owners navigating these changes. Meanwhile, Bradley Maruyama from Allstate Insurance breaks down key aspects of insurance coverage, including building code protections, rent loss insurance, hurricane coverage for rentals, and how to navigate the claims process.Who is Kyle Shimoda?Kyle was born on Oahu and grew up on Kauai. He graduated from Kauai High, studied Marketing and Finance at the University of Hawaii, earned a Culinary Arts certificate from Kapiolani Community College. In 1999, he moved back to Oahu to build his career in finance. As a a Wealth Advisor at INPAC Wealth Solutions, he is dedicated to helping clients reach financial goals and values the supportive culture at INPAC. He loves traveling and exploring cuisines with his family.INPAC Wealth Solutions is a client-focused financial planning firm serving individuals, families, and businesses across the Pacific. They provide tailored wealth management solutions for every stage of life, ensuring financial strategies align with personal goals. With offices in Honolulu, Hilo, Lihue, Wailuku, and Pittsburgh, they are committed to helping clients achieve financial freedom under their motto: "Your Life is Our Commitment – That's the INPAC Way."To reach Kyle Shimoda, you may contact him in the following ways:Phone: (808) 784-4092Email: kyle@inpacwealth.comWebsite: InpacWealth.com

Join us for another impactful episode of #VETSOS, where we sit down with JR, founder of the True Top 1% Foundation. JR shares his incredible journey from a career in sales and behavioral science to pioneering art therapy programs for veterans. His foundation is dedicated to supporting military veterans through creative expression, helping them heal from trauma and combat stress through painting, music therapy, culinary arts, woodworking, and more.JR walks us through the powerful impact of programs like Painting for PTS, Beer Bottle Painting Therapy, and Captain S. Claus, all of which are designed to provide free mental health toolkits and camaraderie-building workshops for veterans across the country.If you or a veteran you know could benefit from creative outlets for mental health and suicide prevention, don't miss this episode!

Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems. Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York's College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture and Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007. In this episode of Food Safety Matters, we speak with Dr. Evans [47:30] about: His role as the Keynote Presenter at the 2025 Food Safety Summit in May, and what he is looking forward to at the Summit The topic of Dr. Evans' Keynote speech, “Leadership When Nothing is Easy,” and the challenges he sees with worker disengagement in the context of food safety Why it is crucial for food industry leaders to foster a sense of engagement, accountability, and collaboration among their teams Dr. Evans' experience as the Founding Dean of CFIT at JWU, and what a JWU education in food innovation and technology offers to students Topics that Dr. Evans emphasizes as a food and agriculture educator and researcher, and how he has seen the academic field evolve throughout his career Why the need for problem-solvers in the food system is greater now than ever. News and Resources News Changes happening at U.S. federal food safety regulatory agencies [3:48] Letter From 85 Congresspeople Urges End to Federal Public Health ‘Gag Order,' Addressing Bird Flu [3:48] FDA Moves to Rehire Some Human Foods Staffers Who Were Previously Fired [7:09] USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza [7:50] FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [8:14] Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods [8:34] Major Advocacy Groups Say Mass Layoffs at FDA Could Jeopardize Food Safety, 'MAHA' Agenda [8:50] RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC [9:39] Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs [9:39] Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024 [19:02] Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 12 Deaths [25:58] California Bill Would Set State Drinking Water Limits for PFAS in Case EPA Standards are Weakened [31:12] Food Safety Insights “Food Safety Insights” by Bob Ferguson [35:24] Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be? Food Safety Magazine December ‘24/January '25 Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be? Food Safety Magazine February/March ‘25 Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

My links:My Ko-fi: https://ko-fi.com/rhetoricrevolutionSend me a voice message!: https://podcasters.spotify.com/pod/show/liam-connerlyTikTok: ⁠https://www.tiktok.com/@mrconnerly?is_from_webapp=1&sender_device=pc⁠Email: ⁠rhetoricrevolution@gmail.com⁠Instagram: https://www.instagram.com/connerlyliam/Podcast | Latin in Layman's - A Rhetoric Revolution https://open.spotify.com/show/0EjiYFx1K4lwfykjf5jApM?si=b871da6367d74d92YouTube: https://www.youtube.com/@MrConnerly 

We're back with a special bonus episode featuring two incredible guests: Marcio Florez, owner of Limo Peruvian Eatery, and Nick Dillard, an Area Manager for Performance Food Service. But beyond their current roles, both Marcio and Nick are proud alumni of The Randy Rayburn School of Culinary Arts at Nashville State Community College!In this episode, we dive into TN Flavors, a premier culinary event that brings together the best of Tennessee's food scene. We cover:✅ What is TN Flavors?✅ Where is it held?✅ Where does the money go?Plus, Marcio and Nick share how their time at Nashville State shaped their hospitality careers and helped them get to where they are today.We're giving away two pairs of tickets to TN Flavors! Want to win?

Fresh beginnings as Episode 101 kicks off Season 5 with special guest Hammerly Felipe, a chef with a Bachelor's in Culinary Arts! But this isn't your average premiere - to celebrate the new season, Ape, Rad, Rahh, and Hammerly bring the party vibes with shots for each segment, leading to one of the most unhinged episodes yet!The ice breaker gets everyone talking with a hilariously specific question: Would you spot your friend 2 dollars in coins just so they could join in on the fun? As the first round of shots hits, the answers get increasingly honest.The music scene brings heat as the crew gets looser: Dave East and Ransom deliver "The Final Call," J. Cole elevates with "Clouds," JI PRINCE OF NY professes "I Love You," Quavo proves he's a "Trappa Rappa," and Lola Brooke tells us "You The One." Watch as the takes get hotter with each shot!The news segment (and more shots) takes serious turns: A Delta plane crash shocks the nation, P. Diddy's legal troubles deepen as his lawyer abandons ship mid-trial, hip-hop mourns the loss of Violeta Wallace, and iconic restaurant chain Hooters faces bankruptcy.By the relationship segment, things truly unravel! Rahh struggles hilariously to read the questions as the squad tackles: Love vs. security, faithful but broke vs. rich but unfaithful, bedroom communication issues, honesty about past experiences, and the politics of reciprocity. The combination of spicy topics and multiple shots creates comedy gold!Did they take it too far? Should they have stopped sooner? Tune in to see if the crew can keep it together or if this celebration turns into beautiful chaos! With Chef Hammerly joining the shot-for-shot madness, this premiere sets a new standard for unfiltered JSC energy.Don't miss this season-opening installment that proves the Jungle Squad Cast might be 100 episodes in, but they're still finding new ways to push the envelope!#JSC #Season5 #TooManyShots #Episode101 #UnfilteredAndUnhinged #NewSeason

Episode 91 Chef Branden Baskins is from Orangeburg, SC. Married to Abigail. He is a father of 6. Branden attended The Art Institute of Atlanta. Since college Branden has worked at every level in the field of Culinary Arts. From small mom and pop establishments, to chain restaurants, to professional Baseball and Basketball teams as well private catering. Branden started as a prep cook and is now an Executive Chef. #marvinsportsandlife #chef #foodie #fyp For Marvinsportsandlife info Facebook https://www.facebook.com/themarvinsportsandlifeshow/ Instagram https://www.instagram.com/marvinsportsandlife/ YouTube https://youtube.com/channel/UCdH6xpm9m86RIW4jOdnx2-w Audio will available on all streaming platforms.

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

For today's episode, Clancy speaks with Jonathan Deutsch, Professor of Culinary Arts and Science and Director of Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real-world food system problems in the areas of sustainability, health promotion, and inclusive dining. You won't want to miss their discussion about the problems in the food system, how culinary skills can be used to improve it, and the role of students in contributing creative ideas to create a resilient food infrastructure and fight food insecurity. Listen and enjoy the show!

We began the program with four interesting guests on topics we think you should know more about!Guests this hour included:American Revolution Historian John L. Bell sharing the history of George Washington's time in Boston in honor of President's Day.Mass Audubon Raptor Specialist Norman Smith talking about the nesting of snowy owls on Duxbury Beach this winter.Chef Laura Klein, Instructor at the Cambridge School of Culinary Arts and Owner of Well Seasoned Coaching, talking about egg substitutes we can use in cooking now that the price of eggs has skyrocketed.Joe Dion, Captain of the “Redrum” (and one of the fishermen on “Harpoon Hunters”) talking about what it's like catching Atlantic bluefin tuna using only 10-foot electrified spears and how two of his children suffer from Limb-Girdle Muscular Dystrophy 2C, a rare form of muscular dystrophy. Please consider a donation at: The Dion Foundation for Children with Rare Diseases.Ask Alexa to play WBZ NewsRadio on #iHeartRadio and listen to NightSide with Dan Rea Weeknights From 8PM-12AM!

There is a lot packed in this episode, get ready to get an overview of Rotisserie Urban Bistro from chicken to empanada, saffron rice, plantains and more. We are going to talk about one of my favorite cookbooks and two of my preferred recipes therein. I'm going to get personal * GASP * with my cooking journey and I would love to hear about yours as well and we will close out our show with a quick note regarding an event at MCC Institute for the Culinary Arts that resulted in an award winning Chef and a heartfelt evening of family.  Hang onto your fork listen if you're hungry and connect with food!

Ever wondered how a dishwasher at age 10 ends up running the Royal Academy of Culinary Arts? Well, Lisa Jenkins (CEO of The Royal Academy of Culinary Arts) is here to spill the tea (and maybe a few kitchen secrets).We get through a lot and I chat with Lisa about:

From culinary creativity to classroom leadership, April Barney-Pouncey's journey is nothing short of inspiring. In this episode of KSBM Radio, "From Chef to Teacher: April Barney-Pouncey's Inspiring Path," discover how she transitioned from a celebrated career in the culinary arts—working alongside top chefs—to shaping young minds as the CTE lead at the Rosie Sorrells School of Education and Social Services. Her story is one of resilience, passion, and an unwavering commitment to empowering the next generation.Don't miss this powerful conversation as April shares how her experiences in forensic science, the service industry, and education have shaped her unique teaching approach. From her work as an award-winning chef to her aspirations in law with a focus on social justice, April's journey is a testament to creativity, leadership, and the drive to make a difference.Step into the inspiring world of April Barney-Pouncey and learn how she balances her passions, motivates her students, and leaves a lasting impact on her community. Tune in now and join the conversation!#KSBMWeLive #SBMFamilyMatters #HighSchoolPodcast #CTELeadership #InspiringEducator #EmpowermentThroughEducation #ChefToTeacher #communityvoices #culinarycareers #studentradio #collegeradio #broadcast#howtotransitionfromcollegetocareer #culinarycareers #careertransitioncoaching #careercoaching #jobtransitionCHAPTERS:00:00 - Introduction01:21 - Guest Introduction02:02 - Childhood05:41 - Culinary School08:08 - Returning to Teaching12:24 - Leadership Challenges and Rewards at ESSM13:47 - Diverse Experiences Influencing Teaching Approach19:14 - Standing Out as Educator of the Year21:17 - Maintaining Motivation in Education22:20 - Impact of Teaching Certification on Inclusive Classrooms23:50 - Motivation for UNT's Part-Time Law Program25:20 - Intersection of Law Degree, Education, and Culinary Arts27:03 - Balancing Passions and Responsibilities28:52 - Legacy for Students and Community29:53 - Legal Expertise in Education31:10 - Future Goals in Education32:10 - Hobbies and Interests33:43 - Favorite Movie Insights36:36 - La Dame Escoffier Contributions38:16 - Advice for Students Pursuing Education38:42 - If You Were a Dish: Personal Reflection40:03 - Lesser-Known Facts About Yourself42:24 - Advice to Your Younger Self43:38 - Book Title Concept43:59 - Outro

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the fourth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

The Kinship Café on MLK Drive in Milwaukee uses a unique business model to promote the healing of fellow community members.

Are you looking for anxiety relief or sleep problem solutions? Your gut health might hold the key. Dr. Falquier is joined by Integrative Psychiatrist, Dr. Nishi Bhopal, and Clinical Nutritionist, Ailar Poonian, who work together to address mental well-being from the inside out. They chat about the powerful connection between the gut microbiome and mental health, sharing expert insights to improve your gut health and mental well-being.In this episode you'll hear:2:15 – What is a whole body approach to mental health and sleep issues?4:35 – How an integrative psychiatrist and clinical nutritionist work together.8:15 – The gut-brain connection and the gut microbiome.12:40 – SIBO (Small Intestinal Bacterial Overgrowth)13:30 – Foods for gut health.17:15 – Why are we now talking so much about the gut microbiome?20:30 – Testing your microbiome for better mental health.26:40 – How quickly can a person feel improvements in anxiety and sleep?32:30 – Should microbiome testing be repeated?34:45 – Should you eat food or take supplements for prebiotics and probiotics?37:10 – Dr. Bhopal's approach to supplements.38:40 – Navigating the often confusing nutrition landscape.Thank you to our sponsor, Auguste Escoffier School of Culinary Arts.Guest link: https://pacificintegrativepsych.com/CREDITS:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound & Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

In this episode of DroneCast, host Joe Kerns is joined by Adam Bilmes, cofounder, and business development manager at Inspired Flight, to discuss his unexpected journey from sous chef to drone industry innovator, the challenges of building American-made technology in a competitive global market, and the importance of customer feedback in driving innovation. Tune in for an inspiring conversation about redefining domestic drone manufacturing and the future of the U.S. drone industry.

New York City is one of the toughest markets in the world for restaurants, and omakase is one of its most competitive niches. But Cheng Lin, the mastermind behind Shota Omakase, has carved out a space that's truly unique. From sourcing the rarest ingredients to crafting an intimate, story-driven dining experience, Cheng is redefining what it means to serve sushi in the U.S. Today, we uncover how he brought a 10-year vision to life, the risks he took to challenge industry norms, and the business strategies that make his 18-seat restaurant a standout success. If you've ever wanted to know how to turn passion into profit, this episode is packed with insights. For more information on Shota Omakase and their extraordinary omakase experience, visit https://www.shotaomakase.com.TakeawaysMoving to the U.S. was for family, not personal choice.Early jobs in restaurants taught valuable lessons.Passion for sushi developed over time, not immediately.Focus and patience are crucial for culinary mastery.Research and learning are essential for running a restaurant.Community engagement is key to restaurant success.Success is defined by the team, not just the individual.Unique ingredients can set a restaurant apart.Marketing and food quality are equally important.Continuous learning is vital in a competitive industry.Chapters00:00 Journey to the U.S. and Early Experiences in the Restaurant Industry02:54 Discovering Passion for Sushi and Culinary Arts05:59 The Importance of Focus and Patience in Culinary Mastery09:05 Transitioning from Chef to Entrepreneur12:11 Building a Unique Restaurant Concept14:56 Marketing Strategies and Community Engagement17:57 Defining Success and Future Aspirations21:02 Lessons Learned and Advice for Aspiring Chefs____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinarsCheck out DUER's flagship stores in LA or Denver, or get 20% off your first order by visiting https://shopduer.com/FULLCOMP.

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the third in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

The food service industry offers unparalleled opportunities for people looking for a creative, hands on career that doesn't necessarily require a college degree. Learn how one nonprofit is promoting careers in food service through vocational training AND helping to address workforce shortages in the field.In this episode of Associations Thrive, host Joanna Pineda interviews Catherine De Orio, Executive Director of the Foundation for Culinary Arts (F4CA). Catherine discusses:Her journey, transitioning from an attorney to a TV personality, and now an Executive Director.F4CA's mission to support underserved communities in Chicago by providing educational opportunities in the culinary arts.The importance of vocational training and hands-on learning in many fields, including culinary careers.Even if students do not pursue culinary careers, they gain valuable life skills by learning how to cook for themselves and their families.F4CA's YES Chef! Culinary Camp teaches students the fundamentals of culinary arts, cultural history of food, and practical skills.75% of YES Chef! Culinary Camp campers go on to culinary school or careers in the field.F4CA programs are free for students, fully funded through donations and sponsorships.F4CA's impact on the community, and the ripple effect of F4CA programsReferences:F4CA Website

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

On Thursday's show: What will 2025 hold for Houston's economy? Patrick Jankowski of the Greater Houston Partnership shares his annual economic outlook.Also this hour: We get the latest on efforts to address the problem of children having to cross railroad tracks to get to school after an HISD student was killed doing so this week.Then, the Bayou City's vibrant restaurant scene has built up over the years in no small part due to the rise of a generation of talented area chefs. Many of them have spent years in kitchens developing their craft and learning it at area schools, including the recently closed culinary school at The Art Institute of Houston. We revisit a conversation with one of the school's alumni, Chef Ryan Lachaine, the co-owner and executive chef of Riel.And with the news earlier this week that renowned poet Nikki Giovanni has died, we revisit a 2022 conversation with her when she was serving as a writer in residence at Prairie View A&M University.

Online GF Hanukkah Cooking ClassWednesday, December 11th8-9 pm ESTCost: $25Enjoy Hanukkah — without the gluten! Join dietitian Micah Siva to make the gluten-free Hanukkah treats of your dreams.Over the course of this one-hour class from The Nosher, you'll learn how to make: • Gluten-free latkes • Easy and quick apple fritters • Gluten-free sugfaniyot You'll also learn tips and tricks to make the other components of your meals safe from gluten.Your purchase comes with recipes and a recording of the class that doesn't expire, so you can watch it again and again to perfect your creations.About the Instructor: Micah Siva is a trained chef, registered dietitian and cookbook author specializing in modern Jewish cuisine. After graduating from the Natural Gourmet Institute of Health & Culinary Arts, she pursued a career in nutrition, working for global brands and media outlets. She is the author of "Nosh: Plant Forward Recipes Celebrating Modern Jewish Cuisine" and "1, 2, 3, Nosh with Me." She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah.Register here: https://www.eventbrite.com/e/gluten-free-hanukkah-cooking-sufganiyot-latkes-and-more-tickets-1083498496169?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=wsa&aff=ebdsshwebmobile Hosted on Acast. See acast.com/privacy for more information.

At Plug and Play, Andres has directed his passion for innovation towards P&C Insurtech. Helping some of the largest carriers and brokers navigate the technology ecosystem and bringing projects to life. Having participated in multiple investments, he focuses on creating value through infrastructure, optimization, and digitization. With a unique background in world-class restaurants as a former 3 Michelin star chef and having launched 2 startups, Andres brings a keen eye for detail, unquestionable creativity, and a passion for bringing projects from 0 to 1. Andres holds a master's degree in entrepreneurship by Uppsala University and a BSc in Gastronomic Sciences and Culinary Arts from Mondragon University. Graduating Cum Laude and top 5% percentile in both of them. Highlights from the Show Andres shares what Plug and Play does for startups. Beyond just investing, they run programs to help startups find commercial success, even if they aren't portfolio companies and without having to give up equity – both of which are critical to new companies trying to build their business in the insurance industry. AI is obviously a specific topic Plug and Play is looking at, whether that's at ITC or outside of it. Rather than going after the type of buzz generating solutions we hear about like Anthropic or OpenAI, they are specifically thinking about different layers of the tech stack. That includes the foundation layer, like one of their portfolio companies, Archetype, built the foundation for an IoT solution. Andres shared some tips for founders, the biggest one centering around Patience. The speed of change (and sales cycles) in insurance is very long, so you need to have the patience and runway to survive if you want to build something in the industry. This episode is brought to you by The Future of Insurance thought leadership series, available globally from Amazon in print, Kindle and Audible audiobook. Follow the podcast at future-of-insurance.com/podcast for more details and other episodes. Music courtesy of Hyperbeat Music, available to stream or download on Spotify, Apple Music, and Amazon Music and more.

Send us a textHello, passionate cruisers! This week on The Joy of Cruising Podcast, it is my pleasure to welcome back a special guest, Chef Rudi Sodamin, a culinary virtuoso of the seas. Chef Rudi is Princess Cruises' first Head of Culinary Arts effective January 2024. When I chatted with him back in December, Ep 71, we talked about his pending new role, along with his existing role as Master Chef for Holland America Line (HAL)—which I am particularly excited about as we cruise on HAL a couple times in 2025. Carnival Cruise Corporation—parent company of HAL, as well as Princess—was so impressed with Rubi's Sel de Mer, the French-inspired intimate brasserie that Chef Rudi led the launch of on select HAL ships, that they commissioned him to create Rudi's Seagrill for its new Excel-class ships—Mardi Gras, Celebration, and Jubilee.In 2023 Chef Rudi partnered with Princess Cruises, to create The Catch by Rudi on Enchanted Princess, Majestic Princess, Sky Princess, Discovery Princess, and recently-released Sun Princess—which I am particularly excited about as I will sail her new sister STAR Princess in 2025.  Since I last spoke with Chef Rudi, Princess Cruises announced it is joining with world renowned artist Romero Britto, known for his bold, colorful, and joyful style, and a global advocate for happiness, to create Love by Britto, the first artistically inspired dining experience celebrating the essence of "Love" aboard Sun Princess. According to Princess: Love and art converge with taste in an immersive culinary journey, showcasing a meticulously curated menu by culinary virtuoso Rudi Sodamin. With Sodamin's ingenious touch, Love by Britto transcends into a multisensory exploration, offering extraordinary dishes that embody profound passion, exquisite flavor, and boundless creativity. Love by Britto features a 7-course menu--a flute of Champagne upon arrival, lobster, caviar and truffles, and chocolate fondue.Says Chef Rudi, "Food is the international language of love; Love by Britto could not be more perfect for Princess, home Relying on ship wifi is slow, unsecure, sometimes not available & at foreign ports travelers don't want to pay their carriers' high fees. Save $ with GigSky! Get a data package usable on the ship & in ports. Link to GigSky: https://gigsky.pxf.io/nloxor. For a 10% discount use code: joyofcruisingSupport the showSupport thejoyofcruisingpodcast https://www.buzzsprout.com/2113608/supporters/newSupport Me https://www.buymeacoffee.com/drpaulthContact Me https://www.thejoyofcruising.net/contact-me.htmlBook Cruises https://bit.ly/TheJoyOfCruisingPodcast-BookACruiseUS Orders (coupon code joyofcruisingpodcast)The Joy of Cruising https://bit.ly/TheJoyOfCruisingCruising Interrupted https://bit.ly/CruisingInterruptedThe Joy of Cruising Again https://bit.ly/TheJoyOfCruisingAgainIntl Orders via Amazon

Karen Haluska, a teacher at Hungary Creek MS and mother of two sons, talked with us about how well her sons are doing at the ACE Center at Hermitage. Please listen to her and Brayden who is in the Automotive Technology program and AJ who is in the Culinary Arts program talk about the many benefits of ACE Center programs and how it has changed their lives for the better.

In today's episode, we chat with Daniela Peregrina, a 53-year-old plant-based culinary student at Auguste Escoffier School of Culinary Arts.Daniela proves that it's never too late to reinvent yourself. A lifelong teacher, she shares how her love for culture, cuisine, and travel inspired her to pivot to a new career and take on the challenge of competing on MasterChef Generations. After being diagnosed with rheumatoid arthritis, Daniela embraced a plant-based lifestyle, which not only helped her manage her condition but also deepened her connection with food. By working with plant-based ingredients, she honors her roots while creating innovative dishes that are uniquely her own.Join us for an inspiring conversation about the MasterChef audition process, overcoming the fears of switching careers, and setting future goals with a tape measure.

Don't panic - but it's just a month today until Christmas. If that has stress levels rising a little, Kiwi chef Mark Gregory has a new book out that's full of festive inspiration. Mark has spent decades in kitchens around the world - he's cooked for celebrities, royalty - he was the first Kiwi to be awarded a Master of Culinary Arts by the Royal Academy - he's appeared on TV shows Ready Steady Cook and the BBC's Good Food Show. He's also a massive fan of Christmas....which is why he's created his Christmas at the Castle Cookbook and YouTube series. While the traditional festive fare is included in the book, there's some Kiwi twists on the Christmas faves - and an emphasis on making things simple. It's not just recipes - Mark's also included ideas for gifts and for family fun on the big day itself.

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the first in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the first in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode of Freight Nation: A Trucking Podcast, host Brent Hutto is joined by Jay Gustafson, Executive Vice President of Brokerage Operations at Echo Global Logistics. They discuss Jay's unique career path from aspiring chef to logistics leader, the importance of technology in freight brokerage, and valuable insights for industry professionals.

When we think about back-to-school, we immediately think of chocolate and mustard. (Doesn't everyone?) Specifically, we think of Belgian chocolate and Dijon Mustard. Just in time for back-to-school shopping – as well as classes like History, Geography, Chemistry, and Culinary Arts – this episode of Inside Trader Joe's takes you to the source of these longtime favorites. Travel along with us as we go inside a chocolate factory – outside Brussels – talking to the folks who make some of our favorite chocolate (we're looking at you, Pound Plus Bars!); and to the very (aromatic) room where the mustard magic happens, getting the inside scoop on how Dijon, France came to be home of the world's most iconic mustard.  Transcript (PDF)

This edition of Eponymous Foods features a beautiful dessert, some myth busting about a very common food's invention, and a very sweet finish with a much-loved candy.  Research: “160 Years of Neuhaus History.” Neuhaus Chocolates. https://www.neuhauschocolates.com/en_US/history/History.html Beaton, Paula. “The Origin of the Crepe is Shrouded in Mystery.” The Daily Meal. June 3, 2023. https://www.thedailymeal.com/1302745/origin-crepes/ “Belgian Pralines: A sweet but not so short history.” Discover Benelux. https://www.discoverbenelux.com/belgian-pralines-a-sweet-but-not-so-short-history/ Charpentier, Henri and Boyden Sparkes. “Life à la Henri: Being the Memories of Henri Charpentier.” Modern Library. 2001. Fertel, R. “praline.” In “The Oxford Companion to Sugar and Sweets.” Oxford University Press. 2015. https://www.oxfordreference.com/view/10 Grosley, Pierre Jean, and Thomas Nugent (tr). “A Tour to London, Volume I.” Lockyer Davis. 1772. Accessed online: https://archive.org/details/bim_eighteenth-century_a-tour-to-london-or-ne_grosley-pierre-jean_1772_1/mode/2up “John Montagu.” American Battlefield Trust. https://www.battlefields.org/learn/biographies/john-montagu “Maison de la Prasline Mazet.” France Today. June 14, 2012. https://francetoday.com/food-drink/maison_de_la_prasline_mazet/#fm-popup-modal-close “Making Crepes Suzette.” Auguste Escoffier School of Culinary Arts. July 31, 2014. https://www.escoffier.edu/blog/baking-pastry/making-crepes-suzette/ “The main ingredient of Crepe Suzette.” Le Parisien. March 20, 2016. https://www.leparisien.fr/archives/l-ingredient-principal-de-la-crepe-suzette-grand-marnier-mais-pourquoi-grand-20-03-2016-5642685.php “Sandwich celebrates 250th anniversary of the sandwich.” BBC. May 12, 2012. https://www.bbc.com/news/uk-england-kent-18010424 Stradley, Linda. “Sandwich History.” What's Cooking America. https://whatscookingamerica.net/history/sandwichhistory.htm Sybertz, Alyssa. “What are pralines, exactly?” Readers Digest. July 17, 2023. https://www.rd.com/article/what-are-pralines/ Toussaint-Samat, Maguelonne. “A History of Food.” Blackwell. 2008. See omnystudio.com/listener for privacy information.