Podcasts about culinary development

You've seen him on MasterChef, Top Chef, and in the kitchen at Fort Worth's acclaimed Le Margot. Now, Michelin-starred chef and James Beard nominee Chef Graham Elliott joins My So-Called Fabulous for a conversation you won't want to miss. The Director of Culinary Development for Far Out Hospitality, alongside founder Felipe Armenta, shares the journey that led him from television to shaping the Texas dining scene. He opens up about his creative process, French-inspired menus, and how food, family, and personal growth continue to fuel his passion. This inspiring episode offers a look into the heart of a chef whose story goes far beyond the kitchen. Tune in now, and be sure to visit Chef Graham at one of Far Out's 13 standout restaurants.Follow Graham Elliott!https://www.instagram.com/grahamelliot/?hl=enVisit the Far Out Hospitality Group Restaurants: https://www.farouthospitality.com/ Check out our podcast, now on video, on my YouTube channel! https://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQTune in NOW and don't forget to subscribe, listen, rate, and review!To learn more about your host, Tiffany Blackmon…Check out my website,https://tiffanycblackmon.comSubscribe on YouTube, Tiffany Blackmonhttps://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQFollow me on Instagram, @tiffanycblackmonhttps://www.instagram.com/tiffanycblackmonFollow me on Facebook, Tiffany Blackmonhttps://www.facebook.com/tiffanyslifestyleSubscribe to my newsletter so you never miss anything:https://bit.ly/44bk6fW#GrahamElliott #TiffanyBlackmon #MySoCalledFabulous #MasterChef #TopChef #CulinaryJourney #FrenchCuisine #FarOutHospitality #LesMargo #ChefLife #RestaurantIndustry #FoodCreativity #HealthyLiving #ParentingAndCareer #InspiringStories

On this weeks episode of Mise en Place - the Podcast, we're delighted to welcome Chef Reuben Major, a dynamic force in Vancouver's culinary and hospitality scene whose innovative leadership has left a lasting mark on the city's dining landscape. From his early days crafting menus at Veloute Bistro in Toronto to his role as Executive Chef and part owner of The Settlement Building's Belgard Kitchen, Reuben has blended culinary creativity with a knack for sustainable practices, like using brewery spent grain to create unique dishes such as IPA-braised roasts. His tenure as Director of Culinary Development at Earls saw him elevate everyday offerings like burgers and breads, while his current role as CEO and Partner at Havana Restaurant showcases his ability to steer iconic establishments toward continued success.Reuben's journey is defined by his entrepreneurial spirit and a passion for fostering collaboration, empowering chefs, and building strong relationships with guests and colleagues alike. Join us as we dive into his stories of balancing quality with innovation, his experiences within Vancouver's  food scene. As always please DM me with comments or suggestions. I hope you enjoy our chat. Send us your feedback

In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the industry. Known for his unique blend of culinary mastery and passion for music, Corey shares the influences that shaped his culinary style, his experiences in prestigious culinary competitions, and how music plays a pivotal role in his creative process. Whether you're an aspiring chef or a seasoned professional, Corey's insights are sure to inspire. What you'll learn from Chef Corey Siegel Food memories from Corey Siegel's childhood – A look back at the flavors that shaped Corey's love for food. [3:21]His journey from Albany to Electrolux – How Corey's career path led him to his current role as a culinary leader. [4:10]A day in the life of the Director of Culinary Development – What it's like to lead innovation at Electrolux Professional. [4:57]The most rewarding aspect of his job – Corey discusses what he finds most fulfilling in his role. [5:46]The impact of the right equipment on culinary success – How top-tier tools help businesses thrive. [6:59]Balancing creativity and leadership – Corey reflects on missing the hands-on creativity of the kitchen. [7:49]Launching new products – Insight into Corey's process for bringing new culinary innovations to life. [9:09]Sharing creativity through social media – The challenges and rewards of connecting with an online audience. [10:04]The challenge of content creation – How Corey navigates the demands of social media. [10:44]Creating within the ‘sandbox' of delicious simplicity – Corey's approach to mastering simple yet profound culinary creations. [12:36]A recent recipe Corey Siegel is proud of – Corey shares a dish that exemplifies his culinary philosophy. [14:46]Navigating the social media landscape – Strategies Corey Siegel uses to stay relevant in a digital world. [15:40]Reflections on his competition days – Lessons from competing at the highest levels, including the Culinary Olympics. [16:46]Training with culinary legends – The big names who've influenced Corey's career. [17:37]Competing with the US Culinary Olympics team – A deep dive into his experiences and takeaways. [18:22]Music as a reset tool – How Corey uses music to unwind and refocus after intense days. [18:52]Key lessons from competition – The valuable insights Corey Siegel gained from his competitive experiences. [20:05]His culinary education at the CIA – How his time at the Culinary Institute of America shaped his career. [22:30]Apprenticing at The Greenbrier – Corey's early experiences and the path to mastery. [24:15]The road to culinary mastery – The only path to true excellence in the kitchen. [25:33]Advice for aspiring chefs – What Corey wishes every culinary student knew. [27:06]His favorite culinary destinations – The places that inspire Corey's culinary journey. [28:14]Bucket list destinations – Where Corey Siegel dreams of traveling next for food inspiration. [31:37]The influence of music on his life – How music shapes Corey's personal and professional life. [32:57]Working with a vocal coach – Corey's journey into the world of music. [35:29]Musical aspirations – Corey's dreams beyond the kitchen. [36:43]Getting in touch with Corey – How listeners can connect with Chef Corey Siegel. [39:54]Top 5 food spots in Charlotte – Corey's must-visit eateries in his hometown. [40:48]The kitchen gadget he can't live without – Corey's essential tool for culinary success. [43:25]Favorite spices and condiments – What Corey Siegel always has in his pantry. [44:43]Mastering Hollandaise variations – Tips from Corey on perfecting this classic sauce. [46:02]His top musical companion in the kitchen – The tunes that keep Corey inspired while he cooks. [47:24] I'd like to share a potential educational resource,

This episode dives into the world of Tillamook Creamery, a farmer-owned dairy cooperative with over 115 years of history. We'll meet Chef Josh Archibald, their executive chef of culinary development, who shares his journey from childhood kitchens to leading innovation at Tillamook. Discover Tillamook's unique cheese-making process and their commitment to sustainable farming practices. Learn how a regional brand became a national favorite found in stores across the country, and explore their expanded offerings that go beyond just butter and cheddar. We'll also hear Chef Josh's thoughts on building a positive and inclusive kitchen culture, plus hidden gems along the Oregon coast for any future foodie adventures!Tillamook.comJosh InstagramJosh LinkedInNational Grilled Cheese Day April 12th 2024 Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

This week we have chef Corey Siegel. You'll hear how Corey went from finishing dead last in his culinary SkillsUSA competition, to representing team USA with master chef Rich Rosendale at the Bocuse d'Or.  This episode is a behind the scenes look (or is it listen?) into the world of cooking competitions at the highest level.But you also might know Corey from his TikTok and Instagram videos where he cooks a recipe after the ingredients and equipment magically seem to fall from the sky. We talk about balancing his content creation with his job as Director of Culinary Development at Electrolux Professional. Topics DiscussedCulinary competitionsWorking with Rich Rosendale at The GreenbrierTraining with chefs Thomas Keller, Daniel Boulud and Grant AchatzOnline video creation on TikTok and InstagramWorking with state-of-the-art cooking equipment at Electrolux ProfessionalCOREY SIEGELCorey's website Corey's Instagram, TikTok and YouTubeCorey's free cookbookCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Dining out with food allergies can be scary and overwhelming. In this episode, Chef Joel Schaefer, former Culinary Development and Special Dietary Needs Manager for Walt Disney World, offers advice on dining out safely. In addition to developing a food allergen safe program now known as the gold standard in the industry, Joel and his wife Mary co-founded Your Allergy Chefs, a consulting and education company which provides tips and resources for living with food allergies and intolerances. Joel shares his experience, not only as a chef, cookbook author, instructor, and consultant, but also as someone who has lived with food allergies since his teens. His personal and professional stories are sure to inspire you and guide you to better and safer dining experiences.Find more information about Your Allergy Chefs, Joel & Mary Schaefer at:www.yourallergychefs.comFollow them on Instagram, Facebook & Twitter:@yourallergychefs

This week's episode is a delicious conversation with Jordana Rebner, the VP in culinary development at Goodfood — a Canadian online grocery, home meal and meal kit company. Unsure of what kind of career Jordana wanted to pursue after her studies, she enrolled in cooking school, and the rest is history. She carved her way through a typically male-dominated industry and earned her stripes in fast-paced restaurants and in food manufacturing. Enticed by an exciting new formula on the market, she then took a leap of faith and transitioned into a new role at Goodfood. Jordana is now responsible for creating all of the delicious recipes Goodfood has to offer today. In her new role of VP in culinary development, Jordana quickly overcame the unique challenges of the job; this included identifying what kind of recipes Goodfood members liked, working within produce availability and seasonality constraints and creating menus with exciting levels of flavour and variety. ——————— This episode is brought to you by Goodfood. Goodfood makes it ultra easy to try new food and flavours with same-day delivery. Choose between their restaurant-quality meal kits, ready-to-eat foods and quality grocery selection which gives you access to fun and healthy meals whenever you want. Visit makegoodfood.ca to learn more about how to get farm-fresh ingredients and chef designed meals, delivered to your door, fast. This season of The Brand is Female is brought to you by TD Bank - Women Entrepreneurs. TD is proud to support women entrepreneurs and help them achieve success and growth through its program of educational workshops, financing and mentorship opportunities! Find out how you can benefit from their support!———-Visit: TBIF: thebrandisfemale.com // TD Women Entrepreneurs: td.com/ca/en/business-banking/small-business/women-in-business // Follow us on Instagram: instagram.com/thebrandisfemale

The plant-based market is absolutely booming, with more and more consumers choosing plant-based foods and meat alternatives as they look to reduce their impact on the climate and improve their health. While the taste and texture of plant-based products has come on leaps and bounds in the past few years, is it still a barrier to some consumers who might make flexitarian choices otherwise? In this podcast we join the plant-based experts from Barentz, an ingredients company supplying plant based ingredients for plant based product concepts, to find out how brands can improve texture and taste of their products. What innovations are available for producers, and why is texture so important to our overall enjoyment of food? Host Stefan Gates is joined by Tracey Sanderson, Managing Director, Sensory Dimensions, Mariano Vasconcellos, Technical Director – Food, Barentz and Angela Whitney, Area Manager, Barentz to explore our senses and how they impact the popularity of plant-based products. Join the conversation on Table Talk. About our panel Tracey Sanderson BSc, CSci, RSensSci Tracey is Managing Director at Sensory Dimensions where she has worked since 2010. In her role she supports clients across the food, personal care, home, and healthcare sectors to create successful products and packaging and maximise competitive advantage. Prior to Sensory Dimensions, Tracey worked at the University of Reading as a business advisor to the Life Sciences sector, and before that in Sensory and Consumer Science with RSSL/Cadbury and Leatherhead Food Research. Angela Whitney, Area Manager, Barentz Angela has worked for more than 30 years in the UK Food Industry for both manufacturers and for the last 17 years for a Food Ingredient Distribution business introducing a range of concepts and functional ingredients to market. With a degree in Agriculture and Plant Science she has spent most of her career in sales, product management and senior management roles. Mariano Vasconcellos, Technical Director – Food, Barentz Mariano Vasconcellos is Technical Director of Food at Barentz International and studied Food technology in the Netherlands. Mariano started his career at Unilever and conducted research on lipids and fat-replacers. He continued working at this multinational consumer goods company filling roles from Culinary Development manager to Global Savoury Development manager. After 15 years at Unilever, Mariano moved to HJ Heinz to work as their Technical Brand Manager. In August 2010 Mariano took on the role as Technical Director of Food at Barentz International in which he is now present for more than 11 years, being responsible for the application capabilities within the Barentz Group. Mariano has extensive knowledge about food technology and is a noteworthy industry expert when it comes to innovative and trend-setting solutions.

Today's guest Cory Vitiello is a gem. He is a Canadian Restaurateur & Chef. Appearing regularly in food publications and on the Food Network, he is the Executive Chef of Flock Rotisserie & Greens, Head of Culinary Development at Cactus Club, a father and all around nice guy! In the episode Cory and I discuss what is Canadian food? How toddler's don't care if you are an amazing famous chef. How somethings are just better at home, like mac and cheese - always best made from scratch with love. Caviar. Negronis...scratch that; wine spritzer. And  rotisserie chicken and fried chicken... which no one does better than Flock.His son Barlow also makes a short cameo at the end. Enjoy! - - -To follow Cory Vitiello on Instagram @coryvitiello  To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcastTo follow host Billy Buttery on Instagram @billy.cookingwithbutterTo check out the Food Is Culture blog billybuttery.comMusic and editing provided by @roninimperial from @bigsmokebouncePodcast Artwork by @giftsfrombilly     giftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.

Meet Chef Joel Schaefer, founder of Your Allergy Chefs. As former Culinary Development and Special Dietary Needs Manager at Walt Disney World, Joel spearheaded many of their food allergy initiatives. I invited him on the show to discuss his incredible culinary career and his experiences suffering from food allergies. We also talked about Joel’s work motto “keep the food simple to keep the guests safe” and how the right recipe substitutions can help you create delicious food that is safe for you. Joel also shared more about his work at Your Allergy Chefs and their mission to provide guidance and resources for those coping with food allergies. You’ll get some useful tips for making meals even more nutritious.

So you think you make delicious nachos? Well….you might learn a thing or two from these guys! Customer service, quality, and community is what Vibe Concepts is all about, and James Doxon their Director of Culinary Development is here to show you how they get down!

What makes the perfect nachos? TME News Update The Colorado Restaurant Association is a constant champion for our local restaurants, and we need them more than ever right now! Sonia Riggs and Devany McNeill from the Colorado Restaurant Association are in studio giving us a preview on what we're gonna see at the industry spotlight awards this Tuesday! In the Kitchen So you think you make delicious nachos? Well….you might learn a thing or two from these guys! Customer service, quality, and community is what Vibe Concepts is all about, and James Doxon their Director of Culinary Development is here to show you how they get down! Healthy Wellness Little Rich Schneider has been an inspiration and spirit guide to a lot of food and beverage folks over the years, and Greg and Jay at The Modern Eater feel better just knowing he's a phone call away. Today Little Rich is talking about his involvement in our community and what it means to him. Booze in the News Be honest, do you know what a traditional Old Fashioned is? What about a holiday Old Fashioned? You spend the first couple days of the week getting wound up, now it's time to unwind a little baby! Nothing does unwinding better than some of Grandpa's cough medicine, Bear Creek Distillery style!

Chef Joel Schaffer and his wife Mary are Your Allergy Chefs. They are dedicated to providing tips, guidance, and resources for those with and/or provide food for individuals with food allergies, intolerances and/or other dietary needs. Using their own personal dietary needs and their culinary training they have create a thriving business educating hotels, chefs, cooks, food manufacturers on how to create delicous and safe food options for guests. In this episode, Joel talks about how restaurants, caterering and food service operators to revamp their menu items to easily accommodate guests with dietary needs. He also shares how best to eat out with dietary needs - great info coming from a chef and as someone with his own dietary needs. When he started as the Culinary Development and Special Dietary Needs Manager for Walt Disney World Resort they had ~66,000 food allergy requests. Years later, after creating and implementing a process and training for all staff, they were successfully serving over 300,000 food allergy requests. https://www.yourallergychefs.com/ https://www.facebook.com/yourallergychefs/ https://www.instagram.com/yourallergychefs/ https://twitter.com/Allergychefsinc https://www.linkedin.com/in/joel-schaefer-ccc/

Dean Small is a graduate of the Culinary Institute of America, where he apprenticed for two years at Windows On The World. In 1985, Dean became Director of Culinary Development and Purchasing Manager at El Torito Restaurants, which operated more than 220 units and 12 restaurant concepts, with operations grossing over $420 million. In 1988, Dean founded Synergy Restaurant Consultants to provide innovation and efficiency strategies to restaurants and food manufacturers. Since then, Synergy has been a food, beverage, and operations resource to over 225 national restaurant chains and independent operators. Check out Jolt as mentioned in today's episode! Check out Enjoy as mentioned in today's episode! Check out ExpandShare as mentioned in today's episode! Check out Menuvative as mentioned in today's episode! Check out DELIVER-iT as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You only know what you know." In today's episode with Dean Small we will discuss: Most people are not born restauranteurs, there is so much you have to learn Working at Windows on the World, the busiest restaurant in the world Productivity, Motivation, high volume kitchen work Working for a Rockefeller How does skiing relate to restaurant hospitality? Cooking in a pineapple cooking contest High-end catering in Aspen Becoming the best caterer in a very busy ski town Failure based on uncontrollable circumstances Meeting challenges as opportunities The immensity you can learn from a massive corporation Leverage buy-outs and how they work Look for "white spaces" where services are needed but don't exist The 8 ways to become more profitable: Brand Positioning Guest Experience/Emotional Connection Management Team and Execution of Strategy Menu Innovation Off-Premise Cattering Labor Costs Food Costs Marketing Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Contact info: Email: dean@synergyconsultants.com Synergy Restaurant Consultants Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Dean Small for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Director of Culinary Development at Pinstripes, In, Nicole Isabelli, discusses with John Howell about grilling for Memorial Day and specials at Pinstripes.

On today’s show we will be talking to Ashley Nanney, CEO of Vitality Consultants and Director of Culinary Development at SHAPE Reclaimed. During this episode you’ll hear:  Ashley explains what an Anti-Inflammatory (AI) lifestyle is and who can benefit from it The types of doctors she partners with to support this type of lifestyle Surprising and dramatic differences she’s seen in those who follow this lifestyle Stumbling blocks people experience in making a nutritional lifestyle change One action you can take today to make less inflammatory choices Opinions expressed on this program do not necessarily reflect those of LionsGate Advisors. The topics discussed, and opinions given are not intended to address the specific needs of any listener. LionsGate Advisors does not offer legal or tax advice, listeners are encouraged to discuss their financial needs with the appropriate professional regarding your individual circumstance.  RESOURCES: "I started this business with one goal in mind: To make it as easy as possible for people to manage weight, reduce inflammation and increase their vitality. A true pay it forward mission. After becoming very ill in 1998, I was awakened to the idea of restoring my health through nutrition and functional medicine. I had no other choice at the time.  My daughter was two years old and I was informed that I was going to die if something didn’t change quickly.  I was in and out of the hospital on a weekly basis and not sure there was any hope. I felt that I had done this to myself. It honestly seemed easier to keep gaining weight and give up than to even try to lose the weight.  I was sick, tired, 97 pounds overweight, and honestly, I felt hopeless. I think hearing that I was actually going to die caused something to click.  I wanted to be there to see my daughter grow up. I became passionate about researching food, nutrition, and wellness. With the help of functional medicine,  I changed my diet and started to see positive results.  It took several years, but I finally was feeling and looking well again.  Naturally, everyone wanted to know how I did it. This began my journey as a personal chef preparing meals in client’s homes and grew over time to a St. Louis based meal delivery and coaching and educational company serving thousands of clients across the nation.  In 2018, we closed the St. Louis meal delivery side of the business to focus on our nationwide coaching and educational supports. We currently work hand in hand with functional medical professionals nationwide to provide their patients the additional support necessary to increase vitality and support their treatment plans. Vitality Consultants, LLC is my opportunity to pay it forward. It is the opportunity to support people who are facing inflammatory conditions, weight or health issues in their journey toward feeling better and experiencing the vitality they are meant to enjoy.  It’s the opportunity to help support our nations health naturally, by rolling up our sleeves and working together.  In short, to make a difference every day big or small.  If we can support your vitality, it is our pleasure to do so.”

Welcome! James Briscione is a chef, author, consultant and expert in modern cuisine techniques. He is the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ As one of the lead chefs on IBM’s Chef Watson project James has also been at the forefront of culinary technology and flavor science. You can also find him cooking up healthy, delicious meals with his wife Brooke Parkhurst at http://thecoupleskitchen.com     http://http://jamesbriscione.com  This show is sponsored in part by http://audibletrial.com/northwestprime 1st book is Free! Click & see if audible books are right for you    

The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York's greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that's redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today's installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware. “It's not a badge that you wear on your shirt – ‘I use seasonal produce' – that's just how it's done!” [17:00] “No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality.” [21:40] One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience.” [25:20] “Whoever wrote the rule that hedonism and health can't be a part of the same sentence?” [55:40] — Danny Meyer on THE FOOD SEEN “It's about the guest's experience. They're coming to our restaurant, we're cooking them a meal. I want to make sure that everyone has a good time.” [25:45] “Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?” [38:00] — Michael Romano on THE FOOD SEEN