Podcasts about culinary culture

SummaryIn this engaging conversation, the speakers explore a range of topics from humorous anecdotes about body image to serious critiques of political protests and accountability. They discuss personal struggles, resilience in the face of adversity, and the absurdities of current political leadership. The dialogue also touches on the need for decorum in politics and the chaotic nature of today's political landscape, culminating in a reflection on the necessity of change and the hope for a better future. The conversation delves into various themes including legal troubles faced by public figures, the challenges of single parenthood, the dynamics within church communities, the scrutiny of celebrity relationships, and the culinary culture in Washington D.C. Each theme is explored through anecdotes, opinions, and humor, providing a comprehensive view of contemporary societal issues.TakeawaysEmbrace the uncontrollable aspects of life, like body image. Critique the effectiveness of protests in political accountability. Personal struggles can foster resilience and understanding. Political leadership often lacks common sense and accountability. Cory Booker's lengthy speech raises questions about political stunts. The ghettoization of politics can undermine serious discourse. Chaos in politics may lead to necessary change. The absurdity of current political events can be both humorous and alarming. Understanding struggles can foster empathy and connection. Hope for a better future is essential amidst chaos. Prosecutors are seeking the death penalty for Luigi. Florida's new bill removes algebra and English exam requirements. Single parenthood can empower individuals to trust their instincts. Public perception can unfairly label parents as deadbeats. Church dynamics can lead to misunderstandings and community backlash. Celebrity relationships are often scrutinized and misrepresented. The importance of clear communication in parenting is emphasized. Culinary experiences in D.C. reflect cultural diversity. Strip clubs in D.C. are known for their wings. Public figures must navigate their personal lives under intense scrutiny.(00:00) Protest and political accountability: A critical view(15:00) Struggles and Resilience: A Person Perspective(21:49) Cory Bookers Marathon Speech: A Political Stunt?(23:18) The Ghettoization of Politics: A Call for Decorum (26:10) Chaos and Change: Navigating the New Political Landscape (33:31) Legal Trouble and Public Perception(35:12) Single Parenthood and Societal Expectations (44:02) Church Dynamics and Community Reaction(53:22) Celebrity Relationships and Public Scrutiny(58:14) Culinary Culture in DCNew drops are subject to change so please cut your notifications

On this episode of THE COCKTAIL GURU SHOW, hosts Jonathan & Jeffrey Pogash talk generational hospitality with culinary lifer Charles Baum. Watch, listen, and learn how Charles, the son of legendary New York restaurateur Joe Baum, grew up in a notoriously all-consuming industry, became GM at Manhattan's famed Rainbow Room and a partner in the tragically late-great Windows on the World, and founded Cool Culinaria, an online repository that indulges his passion for food and drink history, lore, and ephemera. All this and much more on this episode of The Cocktail Guru Show!THE COCKTAIL GURU SHOW is produced by 1st Reel Entertainment and distributed in part by EatsDrinksTV, a service of the Center for Culinary Culture.

In this ALL NEW FuelCast episode we sit down with Calhoun City Schools Nutrition Director Kim Kiker and Calhoun Elementary School Nutrition Manager Shelley Whitton to discuss their experience participating in the Regional Culinary Support Schools Pilot Program with our Culinary Specialist Chef John Huff. We were inspired hearing their passion for serving quality school meals to their students and commitment to culinary excellence and professional development for their staff.

Season 4 of FuelCast is all about K12 Culinary Culture in local school nutrition programs. This episode features part two of our engaging discussion on Culinary Culture with our team of GaDOE Culinary Specialists, Chefs Michael DuBose, John Huff, and Rachel Petraglia. Listen to find out what work they are doing to increase k12 culinary culture in school cafeterias across Georgia and why they think parent should make school meals a part of their student's school day.

Season 4 of FuelCast is all about K12 Culinary Culture in local school nutrition programs. To kick off the season, we sit down with our team of Culinary Specialists, Chefs Michael DuBose, John Huff, and Rachel Petraglia, to find out what exactly K12 Culinary Culture is and how they are working to build confident school nutrition kitchens across Georgia.

COVID-19 is on the rise in The Bay Area so in today's episode we get an update from a UCSF infectious disease specialist. Then, we hear how abalone went from a staple on Bay Area menus to a rare delicacy. And, we learn how scientists are protecting wild abalone after a landslide destroyed their habitat.

Send us a Text Message.Ever wondered how aligning your personal core values with your job can save you from burnout? This episode of Chef Life Radio dives deep into the journey of transitioning from a culinary professional to a podcast host and leadership coach. Discover how Chef Life Radio evolved from a simple means of keeping in touch with former colleagues into a powerful platform for discussing leadership and personal growth within the culinary industry. Creating a supportive and structured work environment is no small feat, especially in an industry notorious for its high-pressure conditions. In this chapter, we challenge the old-school mentality of hoarding knowledge and emphasize the importance of nurturing each team member's strengths. Learn why succession planning is essential for long-term success and how mindful leadership can transform your operation into a high-performing, cohesive team. We also delve into the pitfalls of glorifying overwork and the critical need for leaders who foster professional development and sustainable practices to thrive in today's culinary landscape.Thank you Chef Adam Lamb!,https://www.chefliferadio.com/https://www.cheflifecoaching.com/Thank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Studio Recording & Editing Support:Intro/Outro Creatorhttps://www.jacksonwhalan.com/Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

In this all new FuelCast episode, we sit down with Chynna Silvernale, chef and Brooks County School Nutrition Director, to discuss the non-traditional path that brought her to school nutrition and how she incorporates culinary culture in her work each day.

Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer interviewed Chef Marcus Samuelsson.    When you hear someone utter the words “Culinary History of America”, the phrase “Black Excellence” is not the first thing that comes to mind. While Black cooks have played a major role in shaping the landscape of America's culinary culture, their history and accomplishments continue to be told in the dark, underrecognized by the wider world. Well, here to shed some light on this hidden history is Red Rooster's very own Head Chef, Chef Marcus Samuelsson, through his book, The Rise: Black Cooks and the Soul of American Food: A Cookbook. Make sure to bring your good eating pants and your academia caps to this episode of Money Making Conversations Master Class as we do a deep dive into the culinary history of America and the role that the African diaspora played in shaping it. The James Beard award-winning chef says his flagship restaurant, Red Rooster, became his "haven" during the height of pandemic. Working with José Andrés' World Central Kitchen organization, Samuelsson converted the restaurant to a community kitchen. Over the course of six months, Red Rooster served more than 200,000 meals to first responders and others in need. "It was a place for me when our world was so ripped apart and no one knew what to do," he says. Samuelsson says feeding the community during the pandemic also changed the way he thought about his industry. "The word 'restaurant' actually means to restore your community. And in the worst of times, I think that the restaurant, the hospitality industry really stepped up," he says.Support the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Join us for a deep dive into Iowa's culinary culture with food historian, author, and Iowa storyteller Darcy Maulsby. We go beyond corn and pork tenderloins to explore everything from indigenous farming traditions to how the chop suey craze swept Des Moines in the early 20th Century.As an Iowa Storyteller, Darcy believes anyone who eats has a connection to the things she's passionate about, including food, farming, and history. Darcy writes about the food-to-fork connection for clients through her non-fiction books, including “A Culinary History of Iowa”, “Classic Restaurants of Des Moines and Their Recipes,” and "Iowa Agriculture: A History of Farming, Family and Food."Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

In this episode, we welcome Dr. Anne-Marie Gloster, who's an Associate Teaching Professor at University of Washington in the Food Systems, Nutrition, and Health Program. Before entering academics full-time she spent thirteen years working  as a registered dietitian in corporate and medical environments. In her spare time, she does freelance work such as recipe testing, menu development, culinary demonstrations, kitchen design, and food systems management consulting.  Dr. Anne-Marie Gloster discusses the importance of culinary education in promoting healthier eating habits and reflects on the influence of diverse culinary cultures. We also address common misconceptions about nutrition and how our guest, through her culinary practice, provides evidence-based guidance. “ …I don't want us to, you know, be like in the movies in the future where we're having everything in a cup or everything in a pill or everything in a cracker. That's going to be functional for us. I know I want delicious. I'm chasing delicious, not functional…” On This Episode You Will Learn: Common Nutrition Misconceptions The Influence of Culinary Cultures Approaches to Menu Planning and Recipe Development Connect with Yumlish! Website Instagram Twitter Facebook LinkedIn YouTube Connect with Dr. Gloster! Dr. Gloster's Website --- Send in a voice message: https://podcasters.spotify.com/pod/show/yumlish/message

Dive into the fascinating world of ramen with our latest podcast episode! Meet Osaki Hoshiri, a man who eats 800 bowls of ramen a year and has dedicated his life to writing about this iconic Japanese dish. Discover how ramen evolved from a humble meal to a cultural phenomenon, with intriguing origin stories dating back centuries. Join us as we unravel the mysteries of ramen's past and celebrate its delicious present across Japan and beyond. Tune in now for a savory journey through culinary history!  Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!       See omnystudio.com/listener for privacy information.

In this special edition episode of FuelCast, we are recording live from the GaDOE School Nutrition Division's Director's Conference 2023. Culinary Specialists Chef Michael DuBose, Chef John Huff, and Chef Rachel Petraglia, along with Food Distribution and Procurement Manager Holly Thaw, sat down with our team to discuss the work being done to build a K-12 Culinary Culture in local Georgia School Nutrition Programs. Joining us in the audience were some of the best and the brightest of Georgia School Nutrition, including countless local school nutrition directors.

On this episode, Ragnar speaks with Eric Neo, the President of the Singapore Chef Association, about the upcoming Worldchefs Congress & Expo in Singapore. Discover Singapore's rich culinary culture, from laksa to chili crab, and hear Eric's journey from Young Chef to President. Eric and Ragnar invite chefs and hospitality professionals from around the world to attend the Congress for an unmissable program of networking, learning, and inspiration. Plus, don't miss the Young Chefs Billy Gallagher Forum, where young talents can interact and learn from peers worldwide. Get your tickets now with limited-time Early Bird rates. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Experience the magic of Tales of the Cocktail, where the unexpected takes center stage. Picture it: the vibrant streets of New Orleans, alive with the tantalizing aroma of southern cuisine and the soulful sounds of jazz. Surrounded by industry legends, from spirited happy hours to sustainable mixology sessions, The Gurus were captivated their experience at this year's conference. Join Jonathan and Jeffrey as they conclude their three part series at the 21st annual Tales of the Cocktail with inspiring guests Elayne Duff, Jaime Salas, Naomi Leslie, Tamu Curtis and Woody Kane. THE COCKTAIL GURU PODCAST is produced by ⁠⁠⁠1st Reel Entertainment⁠⁠⁠ and distributed by ⁠⁠⁠EatsDrinksTV⁠⁠⁠, a service of the⁠⁠⁠ Center for Culinary Culture⁠⁠⁠—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. For full show notes of this episode visit⁠ The Cocktail Guru Podcast⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/support

Fluent Fiction - Catalan: Exploring Barcelona's Culinary Culture Find the full episode transcript, vocabulary words, and more:fluentfiction.org/exploring-barcelonas-culinary-culture Story Transcript:Ca: L'estiu havia arribat a Barcelona i Martí estava emocionat per passar-hi les seves vacances.En: Summer had arrived in Barcelona and Martí was excited to spend his holidays there.Ca: Era la seva primera vegada a la ciutat i estava llest per explorar tots els seus racons.En: It was his first time in the city and he was ready to explore all its corners.Ca: Després de deixar les seves maletes a l'hotel, Martí va decidir anar a un restaurant per provar el famós "pa amb tomàquet".En: After leaving his bags at the hotel, Martí decided to go to a restaurant to try the famous "tomato bread".Ca: Havien dit que era deliciós i Martí estava desitjant tastar-lo.En: They had said it was delicious and Martí was looking forward to tasting it.Ca: Amb el seu mapa a la mà, Martí va caminar fins al centre de la ciutat on s'havia dit que hi havia el millor restaurant de la zona.En: With his map in hand, Martí walked to the center of town where the best restaurant in the area was said to be.Ca: Quan va entrar, va notar que tots els clients locals l'observaven amb curiositat.En: When he entered, he noticed that all the local customers were watching him curiously.Ca: Martí no va donar-hi importància i seurí en una taula.En: Martí ignored it and sat down at a table.Ca: Un cambrer amable es va apropar i li va donar un menú.En: A friendly waiter came over and handed him a menu.Ca: Martí va llegir el nom "pa amb tomàquet" a la carta i va decidir que seria el plat perfecte per començar les seves vacances a Barcelona.En: Martí read the name "pa amb tomàquet" on the menu and decided it would be the perfect dish to start his holiday in Barcelona.Ca: Quan el cambrer es va atansar per prendre la comanda, Martí va assenyalar el plat i va dir amb entusiasme: "Voldria un pa amb tomàtik, si us plau".En: When the waiter came over to take the order, Martí pointed to the plate and said enthusiastically, "I'd like a bread with tomato, please."Ca: Tothom al restaurant va començar a riure i Martí es va posar vermell de vergonya.En: Everyone in the restaurant started laughing and Martí turned red with embarrassment.Ca: No entenia per què tothom s'anava a riure només per pronunciar erròniament el nom d'un plat.En: I didn't understand why everyone was going to laugh just for mispronouncing the name of a dish.Ca: El cambrer, encara rient, va intentar explicar-li que el plat es deia "pa amb tomàquet", no "tomàtik", però Martí no ho va entendre completament.En: The waiter, still laughing, tried to explain to him that the dish was called "pan with tomato", not "tomatik", but Martí didn't fully understand.Ca: Així que el cambrer, amb paciència, va repetir-li el nom varis cops fins que Martí finalment ho va aconseguir.En: So the waiter, patiently, repeated the name several times until Martí finally got it.Ca: Va demanar el seu plat amb confiança i va esperar amb ganes de provar-ho.En: He confidently ordered his dish and looked forward to trying it.Ca: Quan el pa amb tomàquet va arribar a la taula, Martí va quedar impressionat.En: When the bread with tomato arrived on the table, Martí was impressed.Ca: Era una obra d'art gastronòmica: pa cruixent, suculent tomàquet fresc i les millors olives de la regió.En: It was a work of gastronomic art: crusty bread, juicy fresh tomatoes and the best olives in the region.Ca: Martí va prendre el primer mos i quasi va caure-se de la cadira de l'entesa de deliciós que era.En: Martí took the first bite and almost fell off his chair when he realized how delicious it was.Ca: Amb cada mos que prenia, Martí s'endinsava cada vegada més en la cultura culinària de Barcelona.En: With every bite he took, Martí delved deeper and deeper into Barcelona's culinary culture.Ca: Mentre gaudia del seu pa amb tomàquet, va adonar-se que el riure i les mirades gracioses dels locals ja no li importaven.En: As he enjoyed his tomato bread, he realized that the laughter and funny looks of the locals no longer mattered to him.Ca: El que importava era la felicitat que li proporcionava el menjar i l'experiència de viure aquest moment únic.En: What mattered was the happiness the food gave him and the experience of living this unique moment.Ca: Quan va acabar de menjar, Martí es va sentir satisfet i feliç.En: When he finished eating, Martí felt satisfied and happy.Ca: Va saber que haver pronunciat malament el nom del plat no era important.En: He learned that mispronouncing the name of the dish was not important.Ca: El que comptava era la seva alegria i la seva voluntat d'explorar noves cultures i provar coses noves.En: What counted was their joy and willingness to explore new cultures and try new things.Ca: Martí va sortir del restaurant amb un somriure a la cara.En: Martí left the restaurant with a smile on his face.Ca: La seva aventura a Barcelona acabava de començar, i estava decidit a descobrir més meravelles culinàries i a aprendre més sobre la ciutat.En: His adventure in Barcelona had just begun, and he was determined to discover more culinary wonders and learn more about the city.Ca: Per a ell, el seu viatge a Barcelona seria recordat com un temps d'experiències emocionants, aprendre i menjar deliciós pa amb tomàquet.En: For him, his trip to Barcelona would be remembered as a time of exciting experiences, learning and eating delicious tomato bread. Vocabulary Words:Summer: l'estiuBarcelona: BarcelonaMartí: Martíholidays: vacancescity: ciutatexplore: explorarbags: maleteshotel: hotelrestaurant: restauranttomato bread: pa amb tomàquetdelicious: delicióstasting: tastarmap: mapacenter: centrelocal: localcustomers: clientstable: taulawaiter: cambrermenu: menúdish: platbread: paplate: platorder: comandalaughing: riureembarrassment: vergonyapronouncing: pronunciarname: nomin: deculinary: culinària

Step into the world of culinary excellence and hospitality as your host, Reyshan Parker, takes you on a delectable journey alongside the talented Chef Chris from Noble Roots in Pooler, Georgia. Join us for a mouthwatering episode where we explore the art of cooking, share stories of grandma's treasured recipes, and dive into the enticing world of the service industry.In this episode, Chef Chris tantalizes our taste buds with his culinary creations, featuring a Grilled Romaine and Bacon Salad and a delightful New Orleans-style Pasta. As we savor these dishes, we delve deep into the heartwarming history of Chef Chris's culinary journey, learning about his inspirations, challenges, and the passion that drives him to create unforgettable meals.But it's not just about the food; we're here to uncover the secrets behind the perfect burger, the nuances of working with fresh seafood, and the culinary expertise that goes beyond the kitchen. Get ready for an engaging conversation filled with laughter, anecdotes, and a sprinkle of kitchen wisdom.So, whether you're a food enthusiast, a fellow chef, or simply someone who loves a good story, tune in to "Savoring Stories: Beyond the Check Service Industry Podcast with Chef Chris" for a delightful blend of flavors, nostalgia, and the magic of culinary artistry.Find Chef Chris and Noble Roots:https://www.nobleroots.net/https://www.instagram.com/noble_roots22/https://www.facebook.com/NobleRoots2022Enjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the showFOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

On this episode of THE COCKTAIL GURU PODCAST, hosts Jonathan & Jeffrey Pogash go global with exceedingly well-traveled champion of mindful drinking Claire Warner, Co-Founder of nonalcoholic Æcorn Drinks, creator of the "Drink, Eat, Live" platform, the Spirited Awards 2015 "Best International Brand Ambassador," and longtime face of—and prolific innovator at—Belvedere Vodka. All brought to you by THE COCKTAIL GURU PODCAST is produced by ⁠⁠1st Reel Entertainment⁠⁠ and distributed by ⁠⁠EatsDrinksTV⁠⁠, a service of the⁠⁠ Center for Culinary Culture⁠⁠—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. For full show notes of this episode visit The Cocktail Guru Podcast --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/support

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap." Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

In this episode of The Debrief, we take a look at a virtual exhibition at the Polin Museum of the History of Polish Jews in Warsaw which gives users the opportunity to dive into the world of Jewish cooking. We take a look at the history of Jewish cuisine in Poland, from the kosher cookbooks of the 19th century right up until the present day and how vegan culture – which has taken hold in Warsaw – is inextricably linked to Jewish cuisine from Tel Aviv. Host John Beauchamp speaks to Barbara Kirshenblatt-Gimblett, Chief Curator of the Core Exhibition at Polin, about the history of Jewish cuisine in Poland and beyond. You can check out the virtual exhibition as well as pick some Jewish recipes here.

Join us for a conversation about Culinary Culture and Mental Health with Chefs Nephi Craig and Chris Rodriguez. This is the fourth episode in the series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. Links from this episode: Dining Faces Its Dark Truth in Copenhagen https://on.ft.com/3bzgnC8 Saru Jayaraman https://amzn.to/3Nwk34I https://gather.film - the film "Gather" https://nativenewsonline.net/sovereignty/cafe-gozhoo-highlighted-in-the-documentary-gather-opens-for-business http://aceresponse.org We welcome back Chef Craig to share his journey through mental health, sobriety, and recovery. Chef Craig recently stated that the pandemic has presented a “strike while the iron is hot” opportunity to abandon old toxic culinary culture and practices and build new work environments that promote work-life balance, self care, and nutritional recovery. Chef Nephi Craig has 24 years culinary experience in America and around the world in London, Germany, Brazil and Japan. Nephi Craig is an enrolled member of the White Mountain Apache Tribe and is half Navajo. Chef Craig is also the founder of the Native American Culinary Association or NACA, an organization/network that is dedicated to the research, refinement, and development of Native American Cuisine. Chef Nephi Craig provides training, workshops and lecture sessions on Native American Cuisine for health to schools, restaurants, universities, treatment centers, behavioral health agencies, and tribal entities from across America and abroad. Chef Craig served as Executive Chef of the Sunrise Park Resort Hotel. During Chef Craig's nine-year tenure at Sunrise Park resort, Craig and his White Mountain Apache culinary team achieved many national and international benchmarks in establishing a culture of Indigenous Foods across North America. Chris Rodriguez grew up between Los Angeles and Baja California with ancestral roots in the Iberian Peninsula (Spain, France, and Basque Country) and across Northern-Central Mexico. He is the descendant of classically trained chefs, crystalized by the culinary legacy of his great-grandfather's bacalao a la vizcaina, still prepared by his family to this day. As a father and mutual aid chef organizing community-based access to the ecological stewardship of the land, Rodriguez is actively engaged in the development of local institutions such as a land trust, community gardens, mutual aid kitchens, a homeschool, and grassroots community health projects He holds a Bachelor of Arts in Gender, Ethnic and Multicultural Studies; as well as a Bachelor of Science in Hospitality Management from California State Polytechnic University, Pomona. You can watch the original video version of this episode on Rouxbe.

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.

Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap." Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

Meet Hussein on LinkedIn or on his websites here and here.

Three nights a week, Wellingtonians can feast on authentic Middle Eastern food at a suburban community hall. The mobile restaurant Damascus is run by Syrian-born chef Hasan Alwarhani and his Argentinian-born partner Flora Quintana.

DAVID PAGE -  FOOD AMERICANA Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.   Listen how he discribes walking through Checkpoint Charlie into East Berlin the night the Berlin wall opened, How he was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat.​Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little- known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana. 

Our podcast guest is Rhonda Kallman. Rhonda founded Boston Harbor Distillery in 2012 to make whole-grain whiskey and other inventive spirits. She is considered one of America's craft beverage industry thought leaders and as the pioneering woman in the beer industry, was able to lead the way for other women to earn the respect and credibility they deserve. After a decades-long career at the forefront of the U.S. craft beer movement, she founded Boston Harbor Distillery to produce her first love, whiskey in her beloved city of Boston. Spirits of Whisk(e)y is a production of 1st Reel entertainment and the Center for Culinary Culture. For full show notes, past episodes, and coming attractions please visit spiritsofwhiskey.com --- Send in a voice message: https://anchor.fm/spirits-of-whiskey/message Support this podcast: https://anchor.fm/spirits-of-whiskey/support

Greg Gorgone, Co-Founder & COO at Pineapple Academy: https://pineappleacademy.com/ Connect with Greg on LinkedIn: https://www.linkedin.com/in/greggorgone/ A memorable, instagramable dining experience begins with great food and hospitality. Brands with a culinary culture can win the war for talent and retain those diamonds in the rough creating a better atmosphere and guest experience. Churn-and-burn foodservice providers stuck in a transactional and reactionary model struggle to retain talent and elevate frontline workers. Greg grew up in foodservice as a frontline worker and feels blessed to have been nurtured up the food chain. Pineapple Academy transforms brands into a culinary culture.  Endless opportunities in the F&B industry Investing in workers provides them a path upward Employee engagement starts at the first interview Onboarding strategies Training tools Apprenticeship programs paid for by the government Competency tools and trainers

On today's episode of Behind the Grind Show, we sit down with Alex McPhail - co-owner and executive chef of Restaurant Iron. We talk with Alex about his culinary journey, what it takes to build culture, and much more. We hope you enjoy! Behind the Grind Show's title sponsor is The Spring Entrepreneur Hub - Your small business journey begins at the Spring Entrepreneur Hub. The Spring is not only a place where aspiring entrepreneurs can get help and connections to start their dream business, but starting in April The Spring will open its brand new Co-working space on the first floor of the SCI Building in downtown Pensacola. To learn more, visit TheSpringPensacola.com/BTG. Behind the Grind Show is fueled by Tacos Mexicanos where they're serving real Mexican street food in East Hill. Use code "behindthegrind" on your online order for free queso. Behind the Grind Show is sponsored by Cycle Joint - an electric bicycle shop located in historic Downtown Pensacola selling light electric vehicles including electric bikes, electric skateboards, and One wheels. Cycle Joint wants to help make your journey as much fun as your destination. Behind the Grind Show is sponsored by Salt Water 850 - a locally owned and operated lifestyle brand, who offers premium quality long-sleeve SPF fishing shirts, t-shirts and branded headwear. The love Salt Water 850 has for the military and Pensacola's surrounding beaches can be seen throughout their branding. Behind the Grind Show is sponsored by Pensacola Vibes - a group of motivated Pensacolians who want to share their passion for this amazing city. Pensacola has an abundance of culture & nature preserves to explore like no other city. There's absolutely nothing Pensacola Vibes wants more than to share it with you! Beats by 6FYVE | Spotify | IG

#4 In this episode with talk with chef Gabi Odebode of Afromeals LLC about expanding the West African culinary culture.

Celebrity Chef, Jet Tila, was born in Los Angeles into a restaurant family with Thai and Chinese ancestry, and went on to study formally at Le Cordon Bleu. Jet and I have a shared passion for Asian Cuisine and its evolving story.

On this episode Steve introduces three interviews focusing on Florida's culinary culture. From Pensacola's southern influence, Tampa with their claim to the best Cuban sandwich and St Augustine rich history providing inspiration to local chefs. Our special guest share their passion to local cuisine and you do not want to miss our final interview with the Godfather of Tampa's food scene, Richard Gonzmart... His passion for food, the community and providing some of the best food Florida has to offer! Including: The Asado Life Southern influence on cuisine Farm to table or catch and cook opportunities History of the destination and its impact on cuisine The Cuban Sandwich & how it differs from Tampa to Miami What makes Tampa unique & how does that effect the culinary scene This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Culinary Culture Co, The Podcast was created to give a platform for culinary professionals to share their wealth of knowledge with the public. My goal is to create a space that develops genuine relationships between anyone who contributes to making our food and those who consume it. I will be interviewing Chefs, Sommeliers, Wine Makers, Restauranteurs, Suppliers, Farmers, Bee Keepers, Cooking Schools, Bakers, Butchers and more! 

How to deal with hotels right now if you have to or want to. How to bring your wishlist destinations into the kitchen with new culinary culture and national cocktails. Isolation travel is the newest niche travel topic of conversation. Las Vegas—why oh why. See acast.com/privacy for privacy and opt-out information.

You’ve heard a lot about “wet markets” during the coronavirus pandemic, but what exactly *are* they? What would their closure mean for global culinary cultures, and the people whose lives depend on them for food? And why is it our own meat processing facilities — which are massive outbreak hubs with countless human rights violations — are not under the same scrutiny and threat? Today we chat with with Elaine Chan, a Hong Kong-born food entrepreneur of Pearl River Delta in Los Angeles, getting her global perspective on this issue and beyond. We sipped on some CBD cocktails and chatted wet markets, politics, and the future of restaurants. Follow us on social @kristasimmons @forkintheroadmedia for more.

In this episode you'll learn:Why you need to build your network of contacts because on experience leads to another, and doing one job could open doors to doing your dream job laterWhy we can all be food travelers in our own countriesWhy her greatest foodservice concerns are relentless competition, the logistics of sourcing quality ingredients from outside her area, and food wasteHow careful advance planning can reduce or eliminate food wasteWhy we need to remember to love ourselves while we're helping othersWhy we need to be careful of people who say one thing and act differentlyDiscussed in this episode:Chili Asylum on FacebookChili Asylum on InstagramHaynayan Ketchups on Facebook

Top 10 ways to get along with your partner while travelling. We headed to the hills of Whistler Blackcomb for the Whistler Pride & Ski Festival and ate our way around the town. Far-flung weekend-away micro-trips recharge the batteries. Hotel gouging and resort fees have to go. See acast.com/privacy for privacy and opt-out information.

Research Chef Chris McAdams is a talented voice in the RCA and culinology world and shares his knowledge through Culinary Culture, a consultancy in Austin, Tx.  Culinary Culture is a group of passionate research chefs who offer consulting services for food-based businesses. Through trend research, innovative ideation, and unsurpassed industry experience, Culinary Culture delivers imaginative, craveable products that consistently exceed your expectations. In part 2, Chris and I review the 2018 Culinary Institute of America World of Flavors and about food cultural appropriation. We dig into it, because the main theme of the WOF this year was about the immigrant impact on cuisine in America. We started exploring a very, very deep topic, which I feel merits a much longer discussion, and this is an ongoing debate at tables throughout the country. In our excitement to discuss what cultural food trends will sweep the nation, it's vital to keep an awareness to the risks of appearing to appropriate a culture's food in the pursuit and passion of the cuisine. Sound off to me - let's get a discussion going.   Get in touch with Chef Chris at  This podcast is sponsored by Icon Foods, our founding sponsor. Join them for the next year.  

Research Chef Chris McAdams is a talented voice in the RCA and culinology world. As a writer for various sites, including the RCA student committee's The Culinologist and Culinary Culture's blogs, Chris uses every dining out and experience to share with the readers. Chris has followed a crazy pathway to his R&D career, from the Air Force, to college, to culinary school, and eventually to Culinary Culture.  Culinary Culture is a group of passionate research chefs who offer consulting services for food-based businesses. Through trend research, innovative ideation, and unsurpassed industry experience, Culinary Culture delivers imaginative, craveable products that consistently exceed your expectations. In Part 1 of this 2-part episode, you'll hear Chris' journey and work as a consultant. In part 2, Chris and I discuss this year's Culinary Institute of America World of Flavors and about food cultural appropriation.  Get in touch with them at  This podcast is sponsored by Icon Foods, our founding sponsor. Join them for the next year.  

Kicking off MTBE’s 3rd season, is author and professor Thomas Parker. His most recent book, Tasting French Terroir: The History of an Idea, explores the origins and significance of the French concept of terroir. We also discuss his event series and blog, Subnature and Culinary Culture, which examined the history of foods that have been marginalized and re-appropriated by different cultures throughout history. Meant to Be Eaten is powered by Simplecast

The Feast is headed to the library this week with a special sneak peek of the Thomas Fisher Rare Book Library's upcoming exhibition, Mixed Messages: Making and Shaping Culinary Culture in Canada. We'll speak with one of the co-curators of the exhibit, Liz Ridolfo, as she takes us through a chronological culinary tour of Canada. From the earliest guides on maple syrup to the growth of university domestic science departments to Depression-era recipes for magical mystery cake, we're give you a sneak peek at some of the hidden treasures in the exhibition which runs all summer 2018 in the heart of Toronto, Ontario.  Written and Produced by Laura Carlson Sound Engineering by Mike Portt Special Guest: Liz Ridolfo, Special Collections Projects Librarian, Thomas Fisher Rare Book Library Learn more about your ad choices. Visit megaphone.fm/adchoices

Since ancient times Chinese cuisine has been a reflection of cultural triumph and struggle. From political battles and famines to a proliferation of gastronomic arts, food has been embedded in the national psyche and evidenced in its eight great cuisines. The Chinese authors of China, The Cookbook describe the background and evolution of their country's culinary culture.

This week we dive deep into the CULINARY Culture of HAWAII with Brian Berusch who just recently released a book with Bill Tobin called: Food to Write Home About…Hawaii Hawaii restaurateur Bill Tobin tells the story of his love affair with Hawaiian … Continue reading → The post The CULINARY Culture of HAWAII appeared first on Lucky We Live Hawaii.

This week on A Taste of the Past, host Linda Pelaccio welcomes Lidia Bastianich to the studio discussing her newest book, "Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook." Teaching has always been Lidia’s passion, and in this magnificent book she shares the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. Lidia goes on to introduce the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. She also talks the comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need, and tune in to hear more straight from the source!

Britain congratulates itself on the success of its restaurants and its stable of 21 multiple Michelin-starred eateries, but how many people know that Germany has nearly double that figure? What are the Germans cooking up that leaves the Brits behind? Economic sociologist Christel Lane discusses her recent research with Laurie Taylor, arguing that, while French culture still dominates in restaurants awarded multiple stars by the 'little red book', it is a regional emphasis which sets Germany apart. Food critic and editor of Waitrose Kitchen William Sitwell joins the discussion of the extent of globalising factors in the high end restaurant industry. Does the ubiquity of lemongrass or the rise of the Othello Cake show that French influence is starting to wane? Also in the programme: why do we show dignity towards the dead when they are not around to appreciate it? Dignity is a quality which pervades many aspects of modern life. Philosopher Michael Rosen explains the practical applications of dignity, how it forms the basis of notions like human rights and the tangles and confusions that arise from diverging notions of what dignity means. Producer: Charlie Taylor.