Podcasts about culinary center

Dan Dye thinks a lot about food. More specifically, Dan thinks a lot about how we can improve our food systems to make for a healthier and more holistic future for both the employees within those sectors and the communities that rely on them.  Dan is the CEO of Ardent Mills, a flour and milling company based here in Denver, CO, and the sponsor of the Ardent Mills Teaching and Culinary Center here in the Terra building at CSU Spur. He currently serves on the executive committee of the North American Millers' Association; on the boards of directors of the American Bakers' Association, Partners in Food Solutions and the CEO Forum; on the board of trustees of Bethel University; and as a board member at the Craig Hospital Foundation.In this episode, Dan talks with Jocelyn about his passion for the agricultural industry and the unique journey that brought him to his current role. **On May 2nd it was announced that Dan would be retiring from his role at Ardent Mills later this summer. Congratulations, Dan! Ardent Mills WebsiteArdent Mills on LinkedIn, Facebook, and Instagram.

Chef Tanya Holland is with us this week to talk about her journey to becoming Executive Chef and Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, in Oakland, California. She is acclaimed for her inventive take on modern soul food, as well as comfort classics. Her newest book, Tanya Holland's California Soul, features recipes influenced by the historical migration of African American families, including Tanya's own, using key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. In addition to 80 delicious and comforting recipes, there are stories about fifteen contemporary Black Californian food artisans whose work helps define California soul food today.   She is also the author of The Brown Sugar Kitchen Cookbook and New Soul Cooking. Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network. She is a member of the Board of Trustees, a frequent contributing writer and chef at the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Holland leads a critically acclaimed podcast “Tanya's Table” produced by MuddHouse Media, interviewing many celebrity guests in Season One such as Questlove, Samin Nosrat, Alice Waters, Danny Meyer, Jesse Tyler Ferguson, Bassem Youssef, and Carla Hall. Season Two of “Tanya's Table” features special guests Ayesha Curry, Danny Glover, Bonnie Raitt, Phil Rosenthal, Lars Ulrich, Lizz Wright, Ericka Huggins, Jonny Moseley, and others. Holland has served as the president of the prestigious Les Dames d'Escoffier San Francisco chapter. The City of Oakland declared June 5th, 2012, as Tanya Holland Day for her "Significant Role in Creating Community and Establishing Oakland as a Culinary Center". Holland holds a Bachelor of Arts in Russian Language and Literature from the University of Virginia, as well as a Grande Diplôme from La Varenne Ecole de Cuisine in Burgundy, France.   TANYA'S LINKS: Website: https://www.tanyaholland.com Tanya Holland's California Soul: https://a.co/d/2eeWLik The Brown Sugar Kitchen Cookbook: https://a.co/d/7obR3TG Newsletter: https://tanyaholland.substack.com/p/welcome-to-tanyas-kitchen-bulletin Podcast: https://podcasts.apple.com/us/podcast/tanyas-table-podcast/id1524657839 Tanya's Kitchen Table on OWN: https://www.oprah.com/app/tanyas-kitchen-table.html LinkedIn: https://www.linkedin.com/in/tanya-holland-a95a283/ Instagram: https://www.instagram.com/mstanyaholland/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Take a page out of the Grinch's book and carve up the roast beef this holiday season. Steve Wald and Alex Reitz, masterminds of NCBA's Culinary Center, look at trending holiday beef dishes and reflect on popular recipes of the past. If you're looking for a new recipe to impress your guests this season or are just looking for a way to spice up a timeless, traditional recipe, tune in to this episode for tips from the experts themselves.

Norwegian Cruise Line makes its Great Cruise Comeback from the U.S. with Norwegian Encores debut voyage to Alaska, where Icy Strait Point was the first port of call. Pictured here on the new Wilderness Landing pier, which was built in partnership between Norwegian Cruise Line Holdings Ltd. and Huna Totem Corporation, are Norwegian Encore Captain Martin Holmqvist, NCL President and CEO Harry Sommer, Huna Totem Corporation CEO Russell Dick and Tyler Hickman, Vice President of Huna Totem Corporation.Episode OverviewIn Episode 67, Chris Answers a question from Claire in Vancouver. We discuss the inaugural cruise for Virgin's Scarlet Lady, and the return to Service of Queen Elizabeth, and of course the latest cruise news of the week. Buy Me A Coffee This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXCruise NewsGolden Horizon Australian season canxTradewind Voyages has cancelled the upcoming 2021/22 Australian summer season of Golden Horizon (tall ship) due to continued uncertainty about the resumption of cruising.The voyages will be replicated in 2022/23, and giving them the opportunity to shift the bookings to the same cabin at the same price a year later. Details to be released in Oct 2021.Carnival Dream & Carnival Glory Become Latest Ship Adorned with New Hull DesignCarnival Dream is the latest Carnival Cruise Line ship to be adorned with a stunning new hull design, joining Carnival Magic which were completed over the past few weeks. Carnival Magic received the new livery in May, The next ship in line is Carnival Valor, which is currently in dry dock with work scheduled to be done by the end of July, marking the fourth ship to feature the new livery. Going forward, the new design will be added across all Carnival Cruise Line ships.The new livery pays homage to maritime tradition and is inspired by design which debuted on its newest ship, Mardi Gras, scheduled to enter service from Port Canaveral, Fla., July 31.A-ROSA announces official name and latest images of the E-Motion ShipA-ROSA's ground-breaking, eco-friendly new ship which sets sail in May 2022 is to be named A-ROSA SENA. The name Sena is taken from the Arabic language and means ‘beauty'.The ship is currently under construction at the Concordia Damen shipyard near Rotterdam. She will start sailing on the Northern Rhine on 21 May 2022, with a seven-night cruise from Cologne visiting Amsterdam, Rotterdam, Dordrecht and Antwerp.The ship will feature an ‘E-Motion' concept which is truly innovative and a first on the rivers. Its hybrid propulsion system combines a diesel engine and a separate electric engine, which is powered by batteries. This means that when approaching a port, the ship can switch to battery power, enabling it to arrive almost silently and emission-free.A-ROSA has also released a video and new images of A-ROSA SENA. The new renders show one of the seating areas on the sundeck where guests can enjoy the river views, the elegant lobby which will welcome guests on board and the panorama lounge which will boast a stage and dance floor for guests to enjoy.This will be the largest ship in the fleet and will be the first vessel on the Rhine to feature four decks, has a length of 135m, a width of 17.7 metres. It has been built from the outset with families and multi-generational groups in mind and will offer a range of impressive features such as a kids club room, family cabins and a kids pool.Crystal River Cruises' 2022 Now AvailableCrystal River Cruises' 2022 River Atlas is now available for download and can also be found in the Order a Brochure section at crystalcruises.com. The comprehensive 184-page digital guide details the award-winning line's 2022 season of all-inclusive European river cruises for all-balcony Rhine Class ships Crystal Bach, Crystal Debussy, Crystal Mahler, and Crystal Ravel, as well as Crystal Mozart, the “Queen of the DanubeHighlights of Crystal River Cruises' 2022 deployment include:Weekly Danube voyages from Vienna roundtrip on Crystal Mozart (now with dedicated Solo Suites).Rhine cruises highlighting Amsterdam's decennial Floriade Expo 2022 and maiden calls in Bulgaria and Romania.New itineraries aboard Crystal Mahler including an 8-night “Romantic Rhine” cruise, immersive 10-night “Splendors of the Rhine & Moselle” voyages, and a convenient 5-night getaway sailing roundtrip from Amsterdam.Extended combination cruises, Rhine & Moselle Summer Escapes, beloved Christmas Market sailings and holiday voyages celebrating the New Year in Vienna or Amsterdam.Ship shape – Cunard's Queen Elizabeth gets ready for her return to sailingThe final touches are being made to Cunard's Queen Elizabeth as the luxury cruise line prepares to return to sailing on August 13th after a 17-month break.Following a series of other UK voyages, Cunard's international sailings on board Queen Elizabeth will begin in October with a cruise from Southampton to Amsterdam followed by a 14-night voyage to the Canary Islands and Madeira this November.Norwegian Cruise Line Makes Its Great Cruise Comeback With First U.S. SailingNorwegian Cruise Line (NCL), the innovator in global cruise travel with a 54-year history of breaking boundaries, celebrated its highly anticipated return to cruise in the U.S. with Norwegian Encore's inaugural call to Icy Strait Point, Alaska.The Brand's newest innovative ship Norwegian Encore set sail from Seattle on 7 August, 2021 for her first season of voyages to Alaska. Adding to the already momentous milestone, Norwegian Encore is the first in the industry to berth at the new Wilderness Landing pier at Icy Strait Point, which was built in partnership between NCL's parent company Norwegian Cruise Line Holdings Ltd. (NCLH) and Huna Totem Corporation, the village corporation owned by approximately 1,400 Alaska Native shareholders with aboriginal ties to Hoonah and the Glacier Bay area. Icy Strait Point is a wholly owned and operated subsidiary of Huna Totem Corporation.On Tuesday 10 August, 2021, a double ribbon cutting ceremony took place to officially open the new Wilderness Landing pier and the first of two gondola systems to be completed as part of the joint investment between NCLH and Huna Totem.A vehicle-free zone, the new Wilderness Landing provides additional forest and beach areas for visitors to explore the natural wonders of the destination. With the opening of the new high-speed Transporter Gondola, guests have easy access to Icy Strait Point's first pier, Adventure Landing, where the Historic Salmon Cannery dating back to 1912 and other local attractions are located. Once completed later this northern hemisphere summer, the Mountain Top Gondola will take guests to the top of Hoonah Mountain at 487.6 metres of elevation, where kilometres of new hiking trails and scenic vistas await.With 23,040 acres of private beach and temperate rain forest to explore, Icy Strait Point offers guests the opportunity to experience authentic Alaska. The island also offers the most accessible coastal brown bear viewing platforms in Southeast Alaska, whale watching, kayaking and the world's largest ZipRider zip line. Located just over a kilometre from the Alaska native community of Hoonah, travellers also have the opportunity to immerse themselves in the local culture when visiting Icy Strait Point with exposure to native traditions and dances, oral histories and cooking classes.Later this week, Norwegian Encore will make her first calls to Juneau and Ketchikan, Alaska, before returning to Seattle and continuing her season of week-long voyages to Alaska through 16 October, 2021.“Ember” and “Aquamar Kitchen” to Debut Aboard Vista, Oceania Cruises' New ShipOceania Cruises, the world's leading culinary- and destination-focused cruise line, has revealed the restaurants and dining experiences aboard its newest ship, Vista, due to debut in early 2023.Vista will offer a total of twelve culinary venues, which is unprecedented for a ship of its size. Of the twelve, four are brand new and exclusive to Vista.Ember is the signature addition to Oceania Cruises' family of restaurants. Open for lunch and dinner, this is the ideal place to warm your culinary soul. Featuring a menu of inventive American creations blended with time-honoured classics, this inviting dining spot will instantly charm you with its alluring ambiance and tantalising menu. Whether you are looking forward to a leisurely evening of dining or a quick dinner before catching the headline show, Ember is where you want to be. Braised short ribs on Polenta, Grilled Swordfish with Asparagus, Crab Cakes with Spicy Aioli, and a Cobb Salad with Smoked Chicken are just a few of the delights designed to tempt the palate.  Aquamar Kitchen presents a decidedly fresh perspective on dining and the pursuit of wellness. Whether you are a dedicated flexitarian or a die-hard foodie, Aquamar Kitchen offers an abundance of indulgence with none of the guilt. Breakfast selections include cold-pressed raw juices and super-food smoothies, hearty homemade granolas and avocado toasts, organic power bowls, and savoury breakfast wraps. For lunch, dozens of tempting, healthy dishes are offered such as Slow-Roasted Organic Salmon with quinoa tabouleh and lemon tahini, Yellowfin Tacos with white cabbage slaw, or even a Crunchy Chicken Sandwich on a freshly baked whole grain roll.The Grand Dining Room is the luxurious grand dame of Oceania Cruises' culinary world. Here, guests will savour a leisurely dining experience in a truly magnificent and inspired room whose ambiance soars to equally lofty heights as the cuisine. This signature dining experience has always offered a bevy of delicious continental dishes, and now a fresh and new array of options brings even more exciting possibilities. Every day presents a realm of choices from signature Jacques Pépin classics to an incredible spectrum of global flavours and an all-new Executive Chef's Tasting Menu. Menus change daily with an expansive choice of at least ten entrées, soups and salads and ten main courses along with healthy options such as Aquamar Vitality Cuisine.Polo Grill delights diners with the ultimate classic steakhouse experience presented with timeless reverence. Richly layered décor and an abundance of custom millwork create an imaginative rendition of tradition set against crisp white linen tablecloths, while a cadre of black jacketed servers set the tone for an evening of gracious dining. Each course stands as the very definition of time-honoured favourites, most notably the beef dishes, all of which are 28-day dry aged certified Black Angus USDA Prime, while succulent seafood dishes such as grilled swordfish and whole Maine lobster gratinée are also classics in their own right.Toscana presents an evolution of Tuscan cuisine in a truly Italian setting of rich Chianina leather, hand-blown Venetian glass and Carrara marble. Evolved from generational family traditions, many of our recipes originated with the mothers and grandmothers of our own Italian culinary staff. Presented on elegant, custom-designed Versace china, masterfully prepared dishes exemplify the essence of Tuscany and celebrate Italy's culinary passion. Perhaps the evening begins with the octopus carpaccio with Champagne vinaigrette or the Artichoke and Parmesan Cheese Timbale with Black Truffle Sauce, followed by classic dishes such as the Hand-Rolled Gnocchi with Pesto, a rich Risotto with Lobster Medallions and Shallots, or a Pan-Seared Sea Bass Fillet finished with Sorrento Lemon, Chardonnay and Capers.Red Ginger radiates harmony and tranquility while evoking the boldness and subtleties of the extraordinary Pan-Asian dishes our talented chefs have created. Much like the room itself, the Thai, Korean, Japanese and Malaysian rooted specialties are a mélange of spicy and soothing, savoury and sweet to please virtually every palate. Begin with a salad of spicy roast duck and watermelon with cashews, mint and Thai basil. Savour a Malaysian beef Penang with coconut rice and paratha roti. Or try Thai vegetable curry with sweet potatoes, eggplant, mushrooms and basil in green curry sauce. In Red Ginger, the gustatory pleasures are as striking as the visual ones.Terrace Café is the ultimate informal dining experience any time of day, whether inside the plushily adorned dining room or alfresco at one of the shaded tables on the stylish terrace. At breakfast, Terrace Café features a seemingly never-ending selection of sumptuous savoury and sweet temptations including made-to-order eggs, omelettes, pancakes and waffles. Come lunch, an expansive menu of international-inspired dishes is complemented by flavourful roasted and rotisserie meats and the magic of the pizzeria's oven. In the evening, you'll enjoy dinner in relaxed comfort as our chefs serve up an astounding array of dishes. Revel in a bounty of selections from grilled-to-order lobster tails, fish, fillets and steaks to freshly made, hand-cut sushi and sashimi. A varied menu of hot and cold specialties changes daily along with our hallmark Chef's Market Dinners featuring locally inspired selections from the ports of call.Waves Grill is a casual, colourful, and perhaps a bit playful setting for dining on all-American favourites. Located in a spacious, shaded area steps from the swimming pool and Terrace Café, Waves Grill offers an extensive and mouthwatering menu during lunch and late into the afternoon for that much-desired snack or meal after an adventurous day of touring ashore. Watch the chefs grill gourmet burgers, succulent seafood and sandwiches to order in the open galley, accompanying them with sides like fresh salads, coleslaw and crispy, hand-cut fries. There is always room for dessert and the selection here is too good to pass up. Try a homemade sorbet, a made-to-order hot fudge sundae or a thick, hand-dipped milkshake.The Culinary Center ascends to a new level of gustatory immersion as our passionate Chef Instructors share their enlightening perspectives on culture and cuisine through the lens of food and wine. Here, guests may not only partake in lively hands-on instruction – they may also indulge the pleasures of the palate in the new ocean view Culinary Center Dining Room with private group dinners or one of our many exclusive and highly acclaimed food and wine pairing experiences.Priveé is our marquee venue for bespoke, intimate culinary celebrations for a maximum of ten privileged guests. Dramatic backlit, debossed walls and a blooming flower petal ceiling from which a dramatic chandelier descends over the polished marble slab dining table set the stage for a memorable evening while a wall of floor-to-ceiling glass provides an exhilarating view to complement a most memorable private dinner party that can literally traverse continents.Baristas offers the ultimate vistas aboard Vista with its commanding 270-degree views over the sea while guests enjoy complimentary illy® espressos, cappuccinos and lattes prepared by our master baristas as well as delicious pastries, finger sandwiches and homemade biscotti. Just steps away, the new Bakery, with its freshly baked French and Italian pastries, is certain to be an instant hit. As the delicate yet rich scents fill the air, you'll be drawn from the adjacent coffee bar or Library for an indulgent chocolate-almond croissant or sinfully sweet bombolini while enjoying the lost art of people watching or simply gazing out at the azure blue sea.And moreEthical Cruise T-Shirts Now available branded podcast t-shirts, cruise-tees and Christmas gifts or design your own in the studio. All using organic cotton, printed using green energy and plastic-free packaging! https://bit.ly/32G7RdhJoin the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/  Guests: Chris Frame: https://bit.ly/3a4aBCg    Chris's Youtube: https://www.youtube.com/user/ChrisCunard  Peter Kollar: https://www.cruising.org.au/Home  Listen & Subscribe: Apple Podcasts: https://apple.co/2XvD7tF  Castbox: https://bit.ly/2xkGBEI  Google Podcasts: https://bit.ly/2RuY04u  I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8  Stitcher: https://bit.ly/2JWE8Tz  Pocket casts: https://bit.ly/2JY4J2M  Tune in: https://bit.ly/2V0Jrrs  Podcast Addict: https://bit.ly/2BF6LnE  Hosted on Acast. See acast.com/privacy for more information.

This week on the MeatsPad, we feature Dr. Daniel and Diana Clark from the Certified Angus Beef®brand. Today we dive into the specifications of the CAB program and to discuss about the uniqueness of CAB and what makes it a very successful brand. Daniel and Diana Clark engage and teach partners about beef quality and meat science at the brand's Culinary Center and meat labs across the country. The trainings they develop allow retailers, distributors and chefs to experience beef fabrication and the brand's science-based specifications through hands-on activities. Beyond the meat labs, Daniel enjoys data mining to grow overall knowledge of beef while Diana tackles consumer research to better understand the people who consume it. Meat our guest: Originally from Illinois, the dynamic duo attended the University of Illinois. Diana finished with a bachelor's and a master's degree in animal science, specializing in meat science and muscle biology. Daniel did the same, and then added a doctorate degree in animal science before the couple moved to Wooster, Ohio. With experience on meat judging teams and in academic research, they've each taught classes at The Ohio State University Agricultural Technical Institute (ATI) and worked in the industry, from leading quality and safety compliance for meat companies to developing a food-safety certificate program for ATI. Today you will learn about: 1. What makes CAB CAB? 2. 10 specifications 3. #1 Marbling 4. Consistency is key 5. Culinary center 6. Cutting alternatives 7. Graduate school experience

On this episode of Banking on KC, Laura Laiben, founder and Main Dish at The Culinary Center of Kansas City, joins host Kelly Scanlon to offer practical insights and coping tools for doing business during the coronavirus pandemic. Like many small business owners, Laura has been working through the extraordinary challenges the pandemic has delivered. Tune in to find out why it's important to: Pivot where and when you can and not second-guess the decisions you make—even if you need to make further adjustments later. Allow yourself as a business owner to work through the “business stages” of grief—and recognize that your employees are probably doing the same. Assess honestly where your business is—financially and in other key areas—and why you'll need to do this every day during the crisis. Get creative about how to generate cash—now! Embrace and lift up others in your community who are also struggling. Continue to support small businesses if we want to retain Kansas City’s unique flavor and culture. Country Club Bank – Member FDIC

We don't know what this season will bring for the newly minted Las Vegas Raiders, but we do know the team will be eating well. That's because they've got an all star chef team in Honest Hospitality working overtime to keep them healthy, in peak form, and excited about meal time. Chefs Lorraine Moss and Louiie Victa get an inside look at the state of the art Las Vegas Raiders Performance & Nutrition Culinary Center with its culinary boss, Chef Gary Francis Xavier LaMorte. He brings us on a digital tour of the decked out kitchen, tells us how the chefs are meeting the nutritional demands of professional athletes, and shows us the innovative technologies in place to keep his team and the Silver & Black safe. You don't want to miss this unique look behind the scenes of the city's first NFL team. Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

This week’s episode is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. We’re joined by Bridget Wasser of National Cattlemen’s Beef Association to share her Top 10 Tips for Grilling Beef! As a certified beef expert, Bridget has the inside scoop on what it takes to create restaurant-quality steaks, burgers and more at home.  In this episode you’ll learn:How to select the best cuts of beef for the grillThe best way to check the temperature of beef while cookingWhy it’s important to let beef rest How to properly season beefWays to enhance the flavor of beef through marinades  Who is Bridget?Bridget Wasser is Executive Director, Meat Science, Culinary & Supply Chain at the National Cattlemen’s Beef Association (NCBA) in Centennial, CO. She is responsible for the strategic direction, planning, development and implementation of the beef quality research program and technical, meat science activities intended to increase consumer demand for beef and beef products and to optimize beef’s quality and taste equity. Additionally, she leads strategic direction and implementation of the Beef. It’s What’s for Dinner. brand, on behalf of the Beef Checkoff, to the beef supply chain audience, including leading business-to-business brand ambassadors that support the brand across various supply chain segments such as processors, manufacturers, distributors, retail and foodservice. And, she leads the Beef. It’s What’s for Dinner. culinary program facilitated through the NCBA's Culinary Center, which is funded by the Beef Checkoff. Bridget earned a B.S. and M.S. in Animal Science with a focus on Meat Science from Texas A&M University and has been on staff at NCBA since November of 2005. Helpful Links: Beef. It’s What’s For Dinner. Grilling TipsMEATER Plus Wireless Meat Thermometer Irie Lemon Mastermind: Launching in September, now accepting applications, learn more here.  Connect with Beef, It’s What’s For Dinner. on Instagram Connect with Irie Lemon on Instagram or Facebook Connect with Liz of The Lemon Bowl on Instagram or Facebook Connect with Vince of Irie Kitchen on Instagram or Twitter 

Laura Laiben, founder and CEO of The Culinary Center of Kansas City, joins Talking Business Now host Kelly Scanlon, to discuss doing business during the coronavirus pandemic. Laura, like all of us, is trying to cope with the extraordinary challenges that each new day brings. But the particular reason I asked Laura to join me is that although the coronavirus is a challenge on a scale none of us has dealt with before, she has experienced long-term business interruption due to a fire as well as a serious health crisis. Laura is drawing on the lessons she learned in both situations to provide guidance for analyzing and dealing with our current crisis. Tune in to find out why it's important to: For the moment, at least, to let anger about the situation go and not second-guess the decisions you've made. Find your inner cowboy/cowgirl—and ride! Assess honestly where your business is—financially and in other key areas—and why you'll need to do this every day during the crisis. Communicate, communicate, communicate with transparency with employees and customers. Get creative about how to generate cash—now! Continue to embrace community—even if it's from a distance. CONNECT WITH LAURA LAIBEN LinkedIn: https://www.linkedin.com/in/laura-laiben-90893912/ Facebook: https://www.facebook.com/kcculinary/ Twitter: https://twitter.com/kcculinary Learn more about your ad choices. Visit megaphone.fm/adchoices

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The Nevada Department of Wildlife is partnering up with Nothing To It! Culinary Center to host two cooking events on February 22 that will give participants tips and techniques to get their game successfully from the field to the table in meals they’ll be proud to serve family and friends. The first, starting at 10:30 a.m., is a cooking demonstration that will cover topics including game care, processing and storage; proper use of spices and marinades and the differences in handling and preparing wild game vs. domestic meats. For the second class, which will take place that afternoon at 2:30, we're partnering up with Wild Sheep Foundation to teach kids how to cook wild game. In this week's Nevada Wild, Ashley Sanchez and Aaron Keller sit down with Kristy Crabtree with Nevada Foodies, Nothing To It Chef Lara Ritchie and the Wild Sheep Foundation's Ryan Brock to talk about the classes, why they are important, and how you can take part in them.

Mandy Hagadorn serves as marketing manager at New York Kitchen, an event and education space for all things food and beverage in New York State. She grew up on a farm near Canandaigua, New York. She graduated with a degree in anthropology from Nazareth College. After college, Mandy got involved with event planning in both her personal and professional life. At New York Kitchen, she started as an event planner and quickly moved into the marketing manager position. She still loves organizing the Craft Beer Festival and is excited about a brand new bourbon-focused festival she’s spearheading for New York Kitchen. On this episode of Destination on the Left, I talk with Mandy Hagadorn of New York Kitchen about everything from event planning to rebranding. How do you manage a massive rebranding campaign? How do you plan an event from scratch and keep existing events fresh? We’ve got great answers and inspiring conversation in store on this episode. What You Will Learn in This Episode: How to avoid mission creep when you offer a variety of programs and activities The challenge and opportunity of managing a rebrand process How to turn events into memorable experiences Keys to a good partnership Simple ways for businesses to work together to make shoulder seasons more profitable Offering Variety Around a Unified Mission New York Kitchen offers a lot of activity: classes, special events, and a place to dine on everything New York State has to offer. Mandy and I talk about how to create a unified mission around a wide variety of programs and activities. With everything a geographically large and diverse state has to offer, how do you stay on point? It’s a challenge Mandy enjoys tackling, and she has some good advice on avoiding mission creep. Managing a Rebrand NY Kitchen wasn’t always New York Kitchen. Up until about a year ago, it was called the New York Wine and Culinary Center. But as craft beverages of all kinds have expanded in recent times, “wine and culinary center” did not capture the fullness of what New York has to offer. If you have ever been involved in rebranding a place with some history and a current fanbase you don’t want to alienate, you know it can be an exciting and stressful experience. Mandy and I talk candidly about some unexpected challenges she and her team needed to overcome in the process. But the process made them stronger – staying connected with those loyal customers but also showing who they were to a new target demographic. She reflected, “The biggest challenge we faced here at New York Kitchen was the rebrand. But the biggest blessing that we’ve had here at New York Kitchen is the rebranding.” This is a great conversation to listen in on for ideas on what to expect and anticipate as you rebrand a known entity. Resources: Website: www.nykitchen.com Episode Transcript We value your thoughts and feedback and would love to hear from you. Leave us a review on your favorite streaming platform to let us know what you want to hear more of. Here is a quick tutorial on how to leave us a rating and review on iTunes!: https://breaktheicemedia.com/rating-review/

The Nevada Department of Wildlife is partnering up with Nothing To It! Culinary Center to host two separate classes on February 23 that will give participants tips and techniques that will get their game successfully from the field to the table in meals they’ll be proud to serve family and friends. The first, starting at 10 a.m., we're organizing with help from the Wild Sheep Foundation, and will focus entirely on teaching kids how to cook wild game. The second, which starts at 2:30 p.m., is for adults. Participants will get to sample all recipes. In this week's Nevada Wild, Ashley Sanchez and Aaron Keller sit down with NDOW's Dawn Andersen, Nothing To It's Chef Lara Ritchie and the Wild Sheep Foundation's Ryan Brock to talk about the classes, why they are important, and how you can take part in them.

Monkey Bread, Peach Cobbler, Chocolate Bourbon Pecan Pie

Join the VooDoo Chef and AJ Albrecht, owner of AJ's Kitchen Drawer, as they discuss the cool products that can found that AJ makes.  Not to mention the Culinary Center where AJ holds court teaching classes on everything from Kid's dishes to one of my favorites, Mac & Cheese.  Did I mention the podcast is taken over by trolls searching for a couch for auction.  

On this episode of the Food About Town podcast, Chef Jeffory McLean (Cheffory!) came over to the studio to talk about his work over at NY Kitchen (formerly New York Wine and Culinary Center) teaching, his culinary concierge company FLX Foodies and noodling around about food. Thanks for listening and see you...

Steak and Oyster Kabobs, Dukkahm Veracruz Snapper

Happy Memorial Day!  Ribs, Apple Slaw, Brisket Quesadillas, Biscuits and Gravy

Spicy Shrimp and Chorizo Skewers,  Dessert Pizza, Kevin's Taco Pizza

Grilled Herb and Lemon Chicken Whipped Lemon Aioli and Asparagus

Spicy shrimp and Chorizo Skewers Dessert burritos Kevin making pizza

What do you really need for your kitchen?  Check out Chef Amanda's suggestions! Recipes: Proscuitto Pinwheel and Charcuterie Board

Guiness Poundcake

Bananas

A glimpse into epicurean life on Nantucekt Island [2015]

From treasure hunting and flying kites to art, gardens, fine dining and casino entertainment, travel writer Linda Kissam ‘Food Wine & Shopping Diva’, discusses her adventures in coastal Lincoln City, Oregon, along with Donna Riani – Manager of the Culinary Center and Eric Johnson - Lincoln City Visitor & Convention Bureau. See Linda's article here: http://blendradioandtv.com/listing/lincoln-city-oregons-amazing-treasure-hunt/

The crew of Ohio Ag Net takes a look at all corners of agriculture in Podcast Episode 8. Matt Reese recaps the recent Ohio Poultry Association Annual Banquet with Lisa Timmerman of Cooper Farms. Ty Higgins talks the work of Certified Angus Beef at their Culinary Center in Wooster with Mark McCulley. Joel Penhorwood shares his personal experiences of skin cancer along with tips from Dr. Alisha Plotner of Ohio State University Dermatology. Plus a unique conversation on the popularity of bacon with Quinton Keeran. The crew also has a lively conversation dealing with consumer trends, recent weather, half-marathon training strategies, and planting progress around Ohio.

Fashion in the kitchen? You bet, as long as the cook’s wearing the Kitchen Boa, the creation of Laura Laiben, founder and owner of the Culinary Center of Kansas City. Located in Downtown Overland Park, the Culinary Center offers cooking classes, hosts team building events and private functions, and houses a retail shop that also offers grab-and-go meals. Now Laiben’s creativity in the kitchen has literally spilled over into designing and making wearables for cooks and other kitchen items. Her first product is the Kitchen Boa. Tune in to hear Laura's entrepreneurial story and find out what she's learned about adding a product line, including licensing it, as part of her entrepreneurial journey. Be sure to listen to all the Smart Companies Thinking Bigger podcasts with host Kelly Scanlon in the archives.     Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of the Food About Town podcast, I had two chefs from the New York Wine and Culinary Center over to the studio to discuss what the Center is all about. Chefs Jeffory McLean and Andrew Chambers are very knowledgable about the local food movement and we bounced...

I sat down for an exclusive conversation with Greg Margolis, Chef and Operatiing manager of the new Nantucket Culinary Center.

On today's episode of THE FOOD SEEN, we have breakfast for lunch with George Weld, founder of the preeminent Egg restaurant in Brooklyn. Over a decade of scrambling eggs and flipping hash later, George reflects on it's beginnings, growth, pangs, and constant ode to country ham. Waned in Virginia and the Carolinas, and a PHD in Literature, no wonder George's Southern affect on Williamsburg's morning drawl , eventually lead to a cookbook, “Breakfast: Recipe To Wake Up For”. Hear George wax poetic on the history of hash, his grandmother's outhouse turned smokehouse, and why to save your bacon fat and heat up that cast-iron skillet! This program was brought to you by The international Culinary Center. “I want to make food that my grandmother would recognize and identify as food…I loved her and loved what I had inherited from her culturally.” [20:00] “Have a good meal, and we just hope the food speaks for itself.” [24:00] — George Weld on THE FOOD SEEN

On this week's 51%, a much-admired chef discusses her career, food, identity and heritage. We also hear about an exhibit highlighting notable women. Dr. Sharon Ufberg returns with her 51% segment “Force of Nature.” This time she interviews acclaimed chef, restaurateur, and cookbook author, Tanya Holland. Holland has been celebrated by critics for her distinct California-inspired renditions of soul food classics. In 2012 the City of Oakland in California declared June 5th as Tanya Holland Day for her "Significant Role in Creating Community and Establishing Oakland as a Culinary Center." Now, Holland has launched her first podcast, Tanya's Table, featuring conversations with many of today's leading innovators and tastemakers. The Supreme Court's recent decision protecting many LGBTQ employees from discrimination doesn't directly affect the military. Still, opponents of the Trump Administration's ban on transgender service members say they're encouraged by the ruling. Stephanie Colombini reports for the American Homefront Project. In New York, a new exhibit at the Albany Institute of History and Art commemorates the centennial of women's suffrage in the U.S. by highlighting notable women throughout Capital Region history. 51%'s Jesse King has more. The exhibition, Telling Her Story: New Acquisitions at the Albany Institute of History and Art runs through August 23. That's our show for this week. Thanks to Tina Renick for production assistance. Our executive producer is Dr. Alan Chartock. Our theme music is Glow in the Dark by Kevin Bartlett. This show is a national production of Northeast Public Radio. If you'd like to hear this show again, sign up for our podcast, or visit the 51% archives on our web site at wamc.org. And follow us on Twitter @51PercentRadio This week's show is #1620.