Podcasts about culinary director

#99.In this episode, Josh sits down with Chad Brauze, Culinary Director at Sweetgreen, to unpack the complex world of culinary leadership in the fast-casual space. Chad shares fascinating insights into Sweetgreen's collaborative recipe development process—from initial concept ideation to rigorous testing and market launches. Listeners will get an exclusive glimpse into how culinary teams navigate the tension between boundless creativity and real-world operational constraints, with Chad revealing the surprising data-driven approach that shapes every delicious menu decision. Chad discusses the evolution of the innovative Ripple Fry and takes listeners behind the scenes of Sweetgreen's Infinite Kitchen experience, demonstrating how principles from fine dining can elevate fast-casual offerings. Josh and Chad examine the delicate balance between flavor profiles and economic considerations, highlighting how successful culinary leadership requires both artistic sensibility and business acumen.Links and resources

On this weeks episode of Mise en Place, we have Chef Alex Kim, the Chef and Culinary Director of Five Sails and Glowbal Restaurant in Vancouver. He joins us to share his journey from Seoul, South Korea, to becoming a Chef here in Canada. He moved from Korea to Edmonton as a teenager and fell in love with the idea of becoming a Chef and has dedicated his life to his craft. He loves the use bits and pieces of his culinary heritage in his modern take on fine cuisine. This different but delicious perspective to him onto win the gold medal and People's Choice Award at the 2025 Canadian Culinary Championship. On the podcast, Kim delves into the personal and cultural influences that shape his cuisine and how he leads by example with his restaurant teams. I hope you enjoy the insight and as always please message me with any feedback and show suggestions. Send us your feedback

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone's Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school's first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges' trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.In 2021, Gregory released his first cookbook, Everyone's Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”In September of 2022, Gregory opened Sousòl, Kann's subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire's “Best Bars in America.”In 2024, Gregory's culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste's 2025 list of the world's best restaurants. In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department's American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.He spends his spare time trail-running in the woods for hours.Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben's Friends, a national recovery group for the restaurant industry.

GUEST: Alex Kim TITLE: Culinary Director of Glowbal Restaurant Group's Five Sails Learn more about your ad choices. Visit megaphone.fm/adchoices

Scoot and Ian are joined by Chef, Culinary Director, Blue Plate Mayonnaise, Stacey Elizabeth Meyer Gay, to tell us all about the versatility of mayonnaise and how a Blue Plate expert uses her mayonnaise!

This hour, Scoot and Ian add another edition to the long-standing, definitely not recently created, critically acclaimed series on Blue Plate Mayonnaise with Stacey Elizabeth Meyer Gay, Chef and Culinary Director for Blue Plate Mayonnaise, to tell us about how we should be eating mayo and its versatility, welcoming in Westwood One Sideline Reporter for Super Bowl 59, Laura Okmin, to tell us how she's become one of the longest tenured sideline reporters the NFL has ever seen and how this game won't be the rematch everyone expects.

When Conor Spacey was working in his first kitchen he was shocked at the amount of perfectly good food being thrown away. He convinced his boss to let him save it, cook it, and use it to feed all of his colleagues. It was a small change that made a big difference to the kitchen's sustainability and its bottom line. Ever since, Conor has dedicated his career to fighting food waste and creating a fairer food system.Today, Conor is the Culinary Director of FoodSpace Ireland and a co-founder of the Chef's Manifesto. In this episode of Food Matters, Conor joins Mick Kelly of GIY to talk about his 35-year career in the food industry and how zero-waste can be achieved in hospitality, schools, at home, and in the supply chain.

Gráinne O'Keefe chef at Mae Restaurant, Dublin and Culinary Director of BuJo Burger shares her tips on how to make the best of your burger

George Jardine needs very little introduction if you've followed the Western Cape Restaurant scene for any length of time. There was a stretch when he was repeatedly named the best chef in South Africa and his restaurants have been in the local honour rolls regularly over the past two decades. I consider him a friend - even though it took ages for him to agree to appear on the show. Our chat ranged from his early career and getting going in cooking to his current role as the Culinary Director of Valor Hospitality for Africa and the Middle East. There's also a loaded question or two about the local restaurant scene and current dining trends. I never got him to break out in song, but it was a really great chat.Culinary director - fireman - for these guys.Send us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Check out Steve Turk's new book, Hospitality Unlocked: Advice, Strategies, and Insider Secrets from 75 of the World's Top Hospitality Leaders, available now on Amazon: https://a.co/d/8JC16xJ.In this episode of the Hospitality Mentor Podcast, host Steve Turk interviews Gerald Chin, Head of Culinary for the Mina Group. Starting his journey at Carvel Ice Cream on Long Island during high school, Chin shares his fascinating transition from a scooper to an executive chef. His career chronicles include stints at some of the most prestigious kitchens including Tavern on the Green, CIA (Culinary Institute of America), and working under the legendary chef Joel Robuchon. Gerald also touches upon his significant roles at various Michael Mina establishments, the challenges of transitioning to a corporate role, and his exciting new prospects within the Mina Group. Reflecting on his journey, Chin emphasizes the importance of passion, continuous learning, and the value of writing everything down. Join us to hear his inspiring story of resilience, growth, and the pursuit of culinary excellence.00:00 Introduction to the Hospitality Mentor Podcast00:32 Exciting News: Hospitality Unlocked Book Release01:08 Meet Gerald Chin: Head of Culinary for the MENA Group01:28 Gerald's First Job: Carvel Ice Cream03:47 Vocational School and Culinary Beginnings05:34 First Real Restaurant Job: The Weeping Willow09:05 Tavern on the Green: A Culinary Bootcamp14:08 Judson Grill and the Path to Culinary School16:04 Culinary Institute of America: The Hogwarts of Culinary Schools21:02 From Switzerland to Las Vegas: Joining Bradley Ogden27:28 Achieving a Dream: Working at Robuchon32:15 Exclusive Dining at MGM33:32 Transition to Executive Chef33:46 Opening an Italian Restaurant35:37 Challenges and Realizations36:09 Joining RM Seafood38:09 The Opportunity with Darden Group39:28 Cosmopolitan and Family Life41:21 Joining the Mina Group45:47 Corporate Chef Responsibilities47:35 Balancing Travel and Family49:30 Current Role and Future Plans58:13 Advice for Aspiring Chefs01:00:13 Conclusion and Gratitude

Join us on this episode of the Restaurant RockStars podcast as we dive deep into the culinary journey of Mark, a key player in the Indigo Road Hospitality Group. From his humble beginnings as a dishwasher to becoming the Culinary Director of an esteemed hospitality group, Mark shares invaluable insights on kitchen management, culinary education, and leadership. He discusses the influence of his mentors, the importance of family meals, and the core values that drive Indigo Road's success. Mark also provides a peek into the process of opening new restaurants and maintaining high standards across multiple locations. This episode is packed with inspiration and practical advice. We discuss: • Mentorship and Career Growth • Leadership Philosophy • Hiring Philosophy: Experience vs. Attitude • Building a Positive Company Culture • The Importance of Family Meal • Recognizing and Rewarding Excellence • Financial Management in the Restaurant Industry • Opening New Restaurant Concepts Learn the Top 3 Restaurant Profit Killers and how to fix them FREE DOWNLOAD: https://restaurantrockstars.com/profits/ The Restaurant Academy Training System We will train you and your entire team to up level your business, maximize sales and optimize profits - Join the Restaurant Academy: https://restaurantrockstars.com/joinacademy Thank you to our sponsors: TerraSlate menus are waterproof, rip-proof, antimicrobial and easy to clean. They ship to every state and over a hundred countries with a fast 1 day turnaround and Free overnight shipping. Get your menus from TerraSlate at https://terraslate.com UberDirect: With Uber Direct, you take orders on your website, app or by phone. Then, drivers from Uber's courier network pick them up from your place and deliver them to your customer's doorstep. Delivery just got better with Uber Direct. Learn more at https://www.uberdirect.com Sculpture Hospitality are your restaurant's Food & Beverage Inventory experts. Don't leave thousands of dollars in Profit to chance when there is a simple Inventory system! Sculpture Hospitality don't just manage your inventory, they give you a clear picture of your restaurant's profitability. Get a no obligation FREE Inventory Consult at https://SculptureHospitality.com/rockstar Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today.

#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan's remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he's learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.Where to find Chef Jonathan Benno:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Where Jonathan first learned how to cook(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants(13:27): Italian cooking, does it need finesse or not?(19:12): Four Twenty Five Park(23:32): What Jonathan is most excited about(27:10): How Jonathan has changed in the last decade(42:21): Family meal(46:04): What makes Jonathan angry(50:31): What is next for Jonathan

After a career spent honing his skills around food, across many of Chicago's best restaurant groups including One Off Hospitality, Hogsalt, and Land & Sea Dept, Max Robbins now serves as Culinary Director at Lettuce Entertain You Restaurants, where he leads menu development and chef training with a hands-on, collaborative approach. Known for his creativity, dedication, and intrepid leadership, Max brings a deep respect for the craft, drawing on his diverse experiences to inspire innovation in the kitchen while maintaining a humble, team-oriented mentality. He joins us this week to discuss Chicago's renegade kitchen culture (of yesteryear), being spit in the mouth during a tense shift on the line, how to get the most out of your time at culinary school, and so much more.

Is Eater's new list of the Essential 38 Restaurants perfect, or is it the most chaotic list of all time? What do we find groundbreaking about Keith Corbin and Daniel Patterson's upcoming fine dining concept? And where would we eat if we could only eat at 3 restaurants for the rest of our lives?  Father Sal is with us to discuss all of the above, why you should check out a newly released Great British Baking Show companion pod, why you can maybe skip Tom Colicchio's new memoir/cookbook, and why your next tasting menu experience might be a couple courses shorter. Our interview today is with Chef Dominique Crisp, Culinary Director of The Lonely Oyster. Dom's got a fascinating story and he also happens to be part of the Oyster Master Guild. That means Dom is to oysters what sommeliers are to wine. He teaches us to appreciate the wonderful world of merroir, and what distinguishes good oysters from oysters that are, to paraphrase Dom, better than s*x. Dom also tells us how the late, iconic Naomi Pomeroy played a pivotal role in his career, and what he learned from his previous venture Saso, which he opened in Pasadena smack dab in the middle of the pandemic and ultimately decided to walk away from despite its rip-roaring success.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ The Lonely Oyster https://thelonelyoyster.com/ Chef Dom Crisp https://www.instagram.com/domcrisp/ Keith Corbin's memoir https://www.penguinrandomhouse.com/books/677186/california-soul-by-keith-corbin/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini Abdo Hajj – Get 10% off at Rusty's Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

On this week's edition of the Flavors of Northwest Arkansas podcast, we're checking out a place that I recently learned about, and what they're doing is pretty amazing. We talked with Eliseo and Cheslea Medina of Medina's Tri Tip Company. But before our interview with them, you'll hear from Nikki Ringler from Cobblestone Farms about their big fundraiser (and it sounds amazing) and we'll also hear from Rob Nelson, Co-Founder and Culinary Director of the Good Gravy Group and Managing Partner April Seggebruch about the new Tusk and Trotter that just opened up in downtown Rogers. Back to Medina's Tri-Tip Company. I became aware of Medina's Tri-Tip Company recently and immediately had so many questions. Like why Tri Tip? Is it a restaurant? Is it a retail place? Is it both? Why is it in Lowell? Do they have other things besides Tri-Tip? So, I asked owners Eliseo and Chelsea Media all the questions. I also found out how they met, which is a FUN story. Our man Eliseo is a schemer for sure. They have a big menu and big hearts. They started Tamales for Toys benefitting area kids, and it's grown exponentially. We get our Tri-Tip on, next, right here on the Flavors of Northwest Arkansas!

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

We began the show with a venue that celebrates all things Austrian & German year-round, with surprisingly delicious twists to what you might think you'd find at a German-inspired pub. Entrepreneur Bibi Singh and her Culinary Director, Chef Pablo Torres decided to start an open The Hoboken Biergarten after Singh acquired The Pilsener Haus & Biergarten--a former business which is well known to locals and visitors alike. Armed with ideas on how to update and expand upon the venue and menu, they made sure that Hoboken Biergarten's food offerings are approachable to everyone's dietary needs--something that has already gained their pub-restaurant some notable attention. Currently, both Chef Torres and Singh are preparing for this year's Oktoberfest, so keep an eye out for specials, events, and so much more! Tune in to find out more about both Bibi Singh and Chef Torres, what they offer, and how you can enjoy your next happy hour when it's actually convenient by listening to Food Farms and Chefs Radio Show!https://www.thehobokenbiergarten.comCareful when you tune in to our last segment - as it's a smokin' good time for your taste buds! Owner and Pitmaster, Nick Hancock joined me on the show, and we dug into all the delightful details on how he began his pop-up business, OK Charley's! He landed on creating foods based on Texas-style barbecuing after taste-testing a variety of smoked meats, and felt that he found the GOAT of BBQ styles. Over time he kept his focus, refining the exact recipes and process to offer his smoked products for all to enjoy! And with some of the best timing possible, he joined Food Farms and Chefs Radio Show just in time for another of Philly's pig-skin love: It's E-A-G-L-E-S season!!! That not to say you can't enjoy his BBQ while watching other sports, celebrations, or as a regular meal--however, tailgating can be so much easier when you have it catered. So dig in to this week's Food Farms and Chefs Radio Show to find out how! https://okcharleys.com

Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Ken Baker, Culinary Director for Rethink Food, which aims to bridge the gap between excess food and food insecure communities by preparing restaurant-quality meals from food that has been rescued from going to waste. Together, Ken and Nika share their experiences in the restaurant industry and the important decisions restaurants make to balance food waste and profits. Ken discusses how Rethink Food transforms excess into access in food insecure communities by providing nutrient dense, culturally relevant meals. We conclude with a discussion of how to shift the narrative around food waste.You can subscribe to receive the latest episodes of USAID's Kitchen Sink and listen to our episodes on the platform of your choice: Apple, Spotify, and more! Video recordings of the episodes are available on YouTube. Check in every month for new episodes as global experts discuss a range of issues about FLW and methane emissions - from the critical role of youth to the staggering economic costs - and learn about specific ways that USAID is tackling FLW around the world. If you have an idea for an episode topic you'd like to see featured or if you would like to participate in an episode of USAID's Kitchen Sink, please reach out to Nika Larian (nlarian@usaid.gov).There's no time to waste!

Four years ago, we had Thomas McNaughton on the show, talking about his new concept, Flour + Water Pizzeria in the Mission District in San Francisco. Since the pandemic, he and his co-Chef/Culinary Director, Ryan Pollnow, moved and expanded the operation, tweaking the recipe, and deciding to set up a commissary in the new store that will ultimately support additional stores. Meanwhile, they operate a sit-down pizzeria in front and a slice shop in the back. That's where I met Pollnow, to talk about the evolution of their pizzeria, and how they nailed one of the best gluten free slices I've ever had. --- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

This week, we head to the Windy City to meet two individuals who have brought their own twist to the Chicago food scene. James Beard award winning pastry chef Mindy Segal introduces us to the bakery that bears her name. And, Chef Max Robbins, Culinary Director at Lettuce Entertain You Restaurants, shares his perspective on the evolution of what defines “Midwestern Cuisine.”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.

This episode of TFT features Aaron's conversation with Brad Zorian, Culinary Director at Providence Living of Maitland, about his career transition from hotels and restaurants to senior living. Brad shares insights from his recent participation in the FSLA Leadership Academy, highlighting the benefits of the program for culinary professionals. He discusses the differences between working in hotels and senior living, the importance of understanding residents' needs, and the value of cross-departmental collaboration. Brad emphasizes the rewarding aspects of his role and the potential for career growth within the senior living industry. Tips from Trestle is sponsored by eMenuChoice & ClarkPro #TFT326 #LeadershipDevelopment #CulinaryLeadership #CareerGrowth #ChefLife #SeniorLiving #FoodService #DiningExperience #HospitalityCareer #CulinarySkills #ProfessionalDevelopment #CulinaryArts #ChefJourney #LeadershipAcademy #FSLA --- Support this podcast: https://podcasters.spotify.com/pod/show/tips-from-trestle/support

Today, Paul's guest is Conor Spacey, the Executive Chef and Culinary Director of FoodSpace. FoodSpace is a catering and hospitality company committed to making fresh, delicious food in a sustainable way with in-season ingredients sourced from local suppliers. Conor is also the author of “Wasted”, and unlike other cookbooks, it focuses on reducing food waste by creating tasty treats using the bits you might've otherwise thrown away. In this episode, Conor emphasises the importance of good food that's also planet-friendly and shares his journey from focusing only on flavour to considering the entire food chain. He discusses how FoodSpace approaches sustainability, ethical sourcing of food, and minimising its carbon footprint. He also opens up about how he communicates changes to customers and the lessons he's learnt throughout this venture.   Resources and links: FoodSpace website Purchase “Wasted” here Conor Spacey's website Conor Spacey on Instagram Conor Spacey on X Conor Spacey on LinkedIn   Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

Third Coast Provisions Culinary Director Mike Meinzer joins Wisconsin

Working with farmers and influencing policy is key for QMS. In this episode Kate Rowell explains how QMS is doing this important work alongside other industry stakeholders and Scotch farming ambassadors, to promote the Scotch red meat sector.  The QMS team will be at the Royal Highland Show and Kate explains what to look out for, including steak tasting.  Abby Tong is QMS Category Specialist, she explains her fascinating role, higher than normal Easter red meat sales, beef and lamb promotions, consumer behaviour, and the summer outlook. Saltire Hospitality has been catering at the Royal Highland Show for 24 years now, sourcing local, quality Scotch products as much as possible. Bran Jankovic is their Culinary Director and explains the scale of their work at the Show, and his passion for sourcing Scotch. Here is a link to all episodes of QMS's podcast https://qmscotland.co.uk/news-media/qms-podcast

This week on Cooking Issues it's Mycelium Madness with AJ Schaller. She is currently Culinary Director for Mush Foods, a company developing food products based on mycelium cultivation. Hosted on Acast. See acast.com/privacy for more information.

Brett Naylor and Nicole Barrick are seasoned veterans in the culinary world, and together they opened Wilder in the Rittenhouse area of Philadelphia.  Their fresh takes on their menus offer diners a delicious array of pizza, raw bar, pastas, cocktails and mocktails, and desserts.  With three floors to accommodate your dining needs, they offer a private event space, brunches, happy hour, and classes that you can take advantage of too!  Stay tuned to find out more about them, their venue and menu, and what's in store for the summer!Noelle Blizzard made a name for herself and her business, New June Bakery, after she tried her hand at all the pandemic baking trends.  She soon found herself baking in the early mornings as well as late at night after she put in her regular hours as a mother and for work.  As time passed, Noelle began baking for friends and co-workers as a business, quickly gaining notoriety for her delicious and beautiful cakes, galettes, and cookies, and was (not surprisingly) featured in publications as well as on a morning show.  So, if you're a fan of desserts then be sure to stay tuned to find out how you can satiate that sweet tooth!Our final guest needs no introduction, as a celebrity chef who has been a featured Chef on television shows, at events, and an author of "Beyond My Chef Coat," Culinary Director/Private Chef Kevin Des Chenes (Chef Kev D) joined me on Food Farms and Chefs to cover what he's accomplished, what he has in the works, and what we can look forward to in the very near future.  As the "Chef to the Stars," he has crafted private dinners for VIP's like John Legend, Little Big Town, and a variety of sports stars. Chef Kev D discussed everything from designing creative and intimate menus for your private event or dinner to globe-trotting as a featured Chef at events, along with his philanthropic endeavors to help support the community.  Tune in till the end to hear all about Chef Kev D and what you can look forward to from him next!

This week on The Fell Into Food Podcast we dive into the world of plant-based cuisine with Chef Alicia Bell, the Culinary Director of the Food Service Innovation Team at the Humane Society of the United States. Chef Bell is a passionate advocate for delicious and sustainable plant-based meals, and she's here to share her expertise and inspire you on your own culinary journey. In this episode, Chef Bell will discuss her path to plant-based cooking, along with practical tips and tricks to make plant-based meals a breeze. From small swaps you can make at home to the exciting trends taking root in the food service industry, Chef Bell will show you how to embrace a more plant-based lifestyle, one delicious bite at a timeHSUS: Forward Food WebsiteThe Vegan Butcher Eleven Madison Park Bon Devil Eclipse Ice Cream Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

We chat with Chef Manny Barella, visiting from Denver, Colorado. Barella, a Top Chef contestant and renowned chef, discusses his culinary journey, the inspiration behind his cooking, and his excitement for participating in Bubbles and Brisket. Beyond sharing his experiences on Top Chef and his recent culinary experiments, Barella also reveals his upcoming venture in Raleigh, Jaguar Bolera, an entertainment-focused concept aiming to offer high-quality, scratch-made food. The conversation touches on Barella's diverse cooking influences, expectations for his new project, and the significance of his Top Chef fraternity.     01:41 Chef Manny's Brisket Adventures 03:07 Diving Into Top Chef: The Competition, Challenges, and Cheese Curds 10:14 Building a Brand and the Business Side of the Culinary World 11:45 Chef Manny's Top Chef Cheese Curd Challenge: A Learning Experience 18:31 From Mexico to Michelin: Chef Manny's Culinary Odyssey 26:59 Journey to a Dream Job: From Michelin Stars to Top Chef 29:00 The Birth of Jaguar Bolera: Elevating Entertainment Dining 37:37 Culinary Innovations: Blending Cultures and Flavors 41:52 Expanding Horizons: From Chef to Culinary Director 46:47 Top Chef Insights: Behind the Scenes and Future Collaborations 55:54 A New Chapter in Raleigh: Bringing Unique Dining Experiences   Be sure to follow us on Instagram at NCFBPOD and though this week is audio only, follow us on youtube at youtube.com/@ncfbpodcast Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

Seminole Hard Rock Hotel & Casino Tampa Creative Culinary Director Matt Zappoli stops by to discuss how working in a real restaurant compares to the FX hit show 'The Bear.'

Conor Spacey, Author & Culinary Director of Food Space joined The Last Word to discuss National Stop Food Waste Day, with over 3/4 of a billion tonnes of food being wasted in Ireland every year.Catch the full chat by pressing the 'Play' button on this page.

Chef Paul Rogalski is the Culinary Director & Co-Owner of Rouge Restaurant in Calgary - one of San Pellegrino's "World's 50 Best Restaurants". He can be seen starring in Les Stroud's Wild Harvest on PBS, where he explores natural landscapes across North America with Survivorman Les Stroud. In each location, Les forages native ingredients that Paul then turns into culinary delights. See omnystudio.com/listener for privacy information.

On this week's episode, host Caryn Antonini is joined by award-winning Chef Michael Mignano, Executive Chef and Culinary Director at The Pierre · New York, a Taj Hotel. Chef Michael has worked in some of New York's finest establishments – from Bouley to Aureole to Balthazar and became the youngest Executive Pastry Chef at the Four Seasons. He has appeared on The Oprah Winfrey Show and The Food Network, winning The Rooftop Challenge after beating 29 other leading chefs in the running. Chef Michael ventured out on his own to open a few of his own establishments, offering whimsical and delightful, sweet creations and dishes before returning to The Pierre.For more information on our guest:https://www.thepierreny.com/Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Join us as Classical Pairings unlocks the true essence of the cacao bean, revealing its hidden depths and nuanced melodies. Imagine tasting the symphony of flavors within each bite, like an intricate counterpoint unfolding on your tongue. SoChatti Artisanal Chocolates are part of a larger movement orchestrated by True Essence Foods and their patented technology. This technology removes unwanted notes and amplifies the natural harmonies of chocolate, creating a symphony of pure flavor with every bite.Listen in as Culinary Director, Jessica Halstead, changes Nick's preconceptions of what real chocolate can be. Plus, catch the bonus, wintery cocktail recipe Nick himself concocted to warm up friends and family during the cold season.Support the show

Today on our episode #376 of All in the Industry®, Shari Bayer's guest is Christophe Bellanca, the executive chef and owner of Michelin starred Essential by Christophe, his debut restaurant on New York's Upper West Side, where he has embraced an à la carte-only menu inspired by his classical French training, serving dishes he loves to cook, eat, and share with others. Before opening Essential by Christophe, Christophe worked in some of the world's most prestigious restaurants over his distinguished career, including as the Culinary Director for Joël Robuchon USA, overseeing the teams at L'Atelier de Joël Robuchon in New York and Miami, and Le Club in New York. He was responsible for carrying on Chef Robuchon's legacy after his passing while moving the restaurants forward and mentoring the next generation of culinary talent. Today's show also features Shari's PR tip to be essential; Industry News on FX's The Bear (available on Hulu) receiving 3 Golden Globe Awards and 6 Emmy Awards, among others, including Outstanding Comedy Series; and Shari's Solo Dining experience at the Bar Tasting at JP and Ellia Park's Atomix, a 2 Michelin star restaurant in NYC featuring New Korean cuisine, currently ranked #8 on The World's 50 Best Restaurants 2023. JP is also a contributor to Shari's new book, Chefwise. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available wherever books are sold! #chefwisebook**Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Conor Spacey, Culinary Director of Food Space on the charter which has seen only 30 signatories to date

In our final episode of a weeklong tribute to Saveur, we speak with the magazine's current editor and CEO, Kat Craddock. Kat has a long history at the publication, including serving as Culinary Director. In 2022 she was able to buy the publication full stop, and she is currently in the process of bringing back a print edition. We were so happy to hear this news, and Kat shares with us what the next generation of Saveur will look like, as well as some of her favorite stories.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM KAT CRADDOCK:Print Is Back! [Saveur]How I Got My Job: Editing Legendary Food Publication Saveur [Eater]

Potatoes USA is at the forefront of promoting healthy lifestyles and culinary excellence with the versatile potato. Chef RJ Harvey calls in to preview the Potato Expo 2024 session that will explore how potatoes can be prepared to cater to unique needs and preferences, including “Food as Medicine” advocates, foodservice operators, home cooks, and the ever-evolving Generation Z.   Guest: Chef RJ Harvey, RDN, CEC, Culinary Director, Potatoes USA This podcast is possible thanks to our presenting sponsor, Syngenta. Delivering solutions to help producers face the potato industry's complex challenges, Syngenta provides growers with unmatched field expertise along with an array of effective products. Explore syngenta-us.com/spud-doctor to discover solutions for your potato-growing obstacles.  

“Sophisticated Fun” is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel. Since 1930, this iconic hotel has defined “timeless New York City luxury,” and Auguste Escoffier was the opening chef and designer of the original kitchen. Chef Mignano continues this outstanding legacy of luxury and hospitality at The… The post Sophisticated Fun with Chef Michael Mignano, Executive Chef and Culinary Director at The Pierre appeared first on Kitchen Chat.

Topics Discussed:- The Role of Technology in Kitchen Efficiency- Finding Recommendations for Restaurants- Using AI for Cooking- Becoming Thoughtful and Thorough- Favorite Dining Spot Abroad

Jack talks about good food with Sylvia Lovely from Azur and chef Matt Combs, Culinary Director and head chef with the Bluegrass Hospitality Group.  See omnystudio.com/listener for privacy information.

Danielle Alvarez is an award-winning Cuban-American chef, originally from Miami, Florida, but currently residing in Sydney, Australia. Her journey into the culinary world began after a brief foray in the art world. She quickly ascended through the ranks, starting with a stint at the prestigious three-Michelin-star restaurant, French Laundry, and then taking on a pivotal role at the innovative farm-to-table establishment, Chez Panisse.In 2014, she was invited to conceptualize, construct and take the helm of the kitchen at Fred's in Sydney, a restaurant that instantly became a notable destination in the international culinary landscape. Her work here earned her recognition in the New York Times, where she was lauded as one of “Sydney's New Guard."In this episode, Danielle reveals the challenges she encountered during her career pivot and the bold decisions that led to her attaining highly sought-after positions. She discusses how she's navigating this new chapter as a cookbook author and Culinary Director at the Sydney Opera House and shares her inspiring philosophy, both in life and in the kitchen.---------Danielle Alvarez es una galardonada cocinera cubanoamericana, oriunda de Miami, Florida, pero actualmente reside en Sídney, Australia. Su incursión en el mundo culinario comenzó después de una breve incursión en el mundo del arte. Rápidamente se fue abriendo camino, comenzando con una etapa en el prestigioso restaurante con tres estrellas Michelin, French Laundry, y luego asumiendo un papel fundamental en el innovador Chez Panisse, pionero del farm-to-table.En 2014, fue invitada a conceptualizar, construir y liderar la cocina en Fred's en Sídney, un restaurante que instantáneamente se convirtió en un destino en el panorama culinario internacional. Su trabajo aquí le valió reconocimiento en el New York Times, donde fue elogiada como una de "la nueva guardia de Sídney".En este episodio, Danielle revela los desafíos que enfrentó durante su cambio de carrera y las decisiones audaces que la llevaron a ocupar posiciones muy codiciadas. Habla sobre cómo está navegando este nuevo capítulo como autora de libros de cocina y directora culinaria en la Ópera de Sídney, compartiendo su filosofía inspiradora, tanto en la vida como en la cocina.

In honor of Eat + Drink Week in West Hollywood, we sat down with two female chefs who are making waves in the culinary scene. Chef Ginger Pierce, the Culinary Director at the 1 West Hollywood, shares how she creates a locally sourced inspired menu that speaks to the sustainably-focused brand. From the hotel's garden to their own private beehives to their lobby farmstand, everything Chef Ginger does is purposeful and delicious. We also chatted with Tara Punzone, Chef and Owner of Pura Vita, the first 100% Plant-Based Italian Restaurant and Wine Bar in the US. We learned a bit about her journey and how she's created more than just a phenomenal plant-based menu, but also a community, from employees to neighbors who make Pura Vita the special spot that it is. Tune in for the highlights of the West Hollywood food scene.

On episode 28, Dr. Amy Sapola and Farmer Lee Jones talks with long time friend of the farm, Chef Bradley Kilgore. Chef Bradley Kilgore was born and raised in Kansas City. After relocating several times to work and train in Denver, Italy and Chicago, Chef Kilgore worked at world renowned restaurant Alinea In Chicago before leaving to open L2o under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars. He has now planted his feet in the beautiful city of Miami. In the summer of 2015, Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There, he offered Progressive American Cuisine, garnering National and International recognition for his work. At Alter he highlighted indigenous Floridian ingredients and up to 15 course tasting menu and wine pairings. The wine program was named Top 100 in America by Wine Enthusiast several years in a row. Alter received 4 stars from the Miami Herald within a few months of opening, making Chef Kilgore the only Chef in the history of the Miami Herald to receive 4 Stars two times. Alter was also named restaurant of the year by Eater, and Chef Kilgore was named Chef of the Year by the same publication in both 2014 and 2015. Shortly after, and on a meteoric rise, his cuisine was rapidly gaining national attention. From this, Bradley was named Best New Chef in America by Food & Wine Magazine in 2016. later that year Alter was named semifinalist for the prestigious James Beard awards in the category "Best New Restaurant", and Chef Kilgore in the category "Rising Star chef of the year" twice in 2016 and 2017. At Alter, he became well known for his hyper creative presentations and genius flavor combinations. The 15 course tasting menu and wine pairings were unlike any the region had ever seen. In 2018, The James Beard foundation named him a finalist as "Best Chef South". Alter was Internationally recognized twice as a "Diners Discovery" by the prestigious voters of San Pellegrino's "The World's 50 Best". For five years he was the Culinary Director for the Adrienne Arsht Center and had a signature restaurant, Brava, by Brad Kilgore. Chef Kilgore and his team oversaw all Culinary production in the world class performance hall and the fine dining restaurant. In late 2018 and 2019 he opened the first of two new restaurants in the Design District, Kaido, an Asian and Japanese Cocktail Lounge and Restaurant with Internationally Renown Mixologist. Worlds 50 Best recognized Nico de Soto and Ember a Wood-Fire American Bistro. In 2020 Kilgore Culinary teamed up with Trilogy Developers to design and operate an incredible world class, private, members only racetrack resort called The Concours Club. Found there is the Modern American restaurant, Verge. Currently under construction, he will oversee all of the Culinary operations for the soon to be built Concours Events Center designed by Pininfarina Design House coming in late 2023. His team's most recent project is as Culinary Director with the first hotel in the history of Wynwood, the Arlo. Chef Kilgore is the Culinary Director of the entire property which boasts three different venues and all of the catering offerings as well. MaryGold's Brasserie is the signature restaurant where his culinary creations shine. He has also collaborated with BarLab Hospitality, one of the World's 50 Best Bar Operators on all Food & Beverage services for the property. The hotel opened in November 2022.

On this week's episode, host Caryn Antonini is joined by guest Angela Baldanza, Founder and Culinary Director at Baldanza Group in New Canaan, CT. Angela is a self-taught instinctive cook who excels in creating organic soups and dishes, fresh salads and baked goods. Angela has a slightly unusual culinary path, having begun working in the fashion industry. And after a successful 25 year run at establishments such as Bloomingdale's and the Jones Apparel Group, she pivoted to the culinary world where she has drawn inspiration from her Italian family.For more information on this guest:@baldanzacafeCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn show is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Let's talk brand expansion and elevated bar programs on this episode of Together We Win. Mix up your favorite cocktail and join Steve & Kerry as they sip alongside Chef Eric LeBlanc, Culinary Director for Burtons Grill & Bar as he talks about the brand's upcoming 20th location opening, and Emily Harding, Beverage Director for Legendary Restaurant Group about exciting bar program happenings and how a thoughtful bar program can boost business.

Chef Les Eckert,  Culinary Director of the Great Lakes Culinary Institute in Traverse City, Michigan, shares the details behind the Institute's launch of its first ever Maritime Culinary Certificate in this special episode.  This one year program gives students real world experience to become a chef aboard a ship or freighter.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.

Chef Jared Bobkin has springboarded off his Hell's Kitchen TV success, and one of his current projects is Culinary Director for the USA Today Wine and Food Experience, hitting 11 cities this year- and coming to Raleigh's Dix Park Saturday September 16th! Learn all about the local restaurants and products you'll be able to sample, how they're chosen...and get a glimpse into Chef Bobkin's experience on his two seasons of Gordon Ramsay's 'Hell's Kitchen' show!  Get your tickets here:  https://wineandfood.usatoday.com/raleigh/ 

Megan Price is a Florida native turned Las Vegan. Megan graduated with a Bachelor of Arts in Culinary Management from the Art Institute of Jacksonville in 2013. Her culinary career has taken her through a myriad of cuisines and service styles with the brunt of her experience being in upscale dining and pastry chef roles, even owning her own cake business. In 2020, Megan and her husband took a leap of faith and moved to the desert, where she realized her heavy passion for cannabis education could be easily incorporated into her cooking methods. Price has now infused her culinary and hospitality expertise with her knowledge of cannabis and opened her own Vegas business, 'True Heart Chef Services'; elevated private dining with THC all in the name. She is also Culinary Director for Green Therapeutics whose brands include: GT Flowers, Provisions, and Tsunami. Megan will continue to impact the lives of those around her because you know the easiest way to a persons heart is through their stomach! https://www.instagram.com/trueheartchef/ Watch full episode at https://www.fadedtruth.com/

Show Sponsor AnyQuestion - https://link.anyquestion.com/Greg-Bennett   Support the show at https://www.patreon.com/user?u=26936856 "The Greg Bennett Show"   In this episode of The Greg Bennett Show, Greg is joined by Adam Melonas. World renowned Chef, Ironman Triathlete, CEO and Founder of the Food Innovation Lab Chew and the Sports Fueling Company FastFood ... and a Professional Speaker.   Adam is an accomplished Ironman triathlete and a world-renowned progressive chef. As a casual cycler of 20 years, during the COVID-19 pandemic Adam decided to improve his fitness by training for an Ironman. From there, he hired a coach and elevated his training to around 20 hours a week.   While training for his first Ironman, Adam noticed a disturbing trend in the sports nutrition marketplace. One, he says, forces athletes to consume artificial ingredients. This leads to their larger food values and dietary restrictions becoming compromised. This discovery led Melonas down the path of creating a cutting-edge, endurance supplement line and endurance foods. The goal: using real ingredients designed to support the health and performance of endurance athletes of all levels worldwide.   Adam Melonas understands the frustrations of inadequate fueling products and has assembled an expert team to develop FastFood - which is a high-performance fuel made from 100% real food. click this link to recieve a special One Moment Longer offer of 25% off all products from LoveFastFood.com   Press play and listen to why Adam epitomises the saying "Success comes to those who endure One Moment Longer"   Links Be sure and check out bennettendurance.com Find Greg on social media: Twitter @GregBennett1 Instagram @GregBennettWorld   And follow Adam Melonas click this link to recieve a special One Moment Longer offer of 25% off all products from LoveFastFood.com linkedin: https://www.linkedin.com/in/adam-melonas-b9086941/ twitter: https://twitter.com/adamchef instagram: https://www.instagram.com/adamchef websites: https://lovefastfood.com/ https://www.chewinnovation.com/who   Timestamps 2:25 - Up each day at 4am and training before his 3 kids wake up, Adam describes his usual day and juggle of the entreprenuer of a start-up, and the demands of training for his next Ironman. it's about managing the smiles and cries in each day 8:05 - Armed with an eclectic background in food and culture, Adam left his native Australia at the young age of 19 to become Executive Chef at Otto's—a fine dining restaurant in London. From there, he went on to be Chef De Cuisine at the Shangri la Hotel in Dubai, Head Chef of Jade on 36 in Shanghai, Chef De Cuisine of Burj Al Arab in Dubai, and Culinary Director of the Lab at La Terraza del Casino (El Bulli Group) in Madrid. From long-distance cycling to competing in an Ironman, one racing commonality is finding a reliable source to keep your body fueled 14:19 - As a longtime food industry veteran, Adam knows a lot about what goes into food and how it affects your body and overall health. While training for his first Ironman he became irritated with the flooded market of sports nutrition as he realised that they were filled with artificial ingredients, failed performance, and broken promises. From there he tasked his innovation team with the challenge of creating the highest-performance sports fuel possible. Made with nothing but real food. not all endurance supplements are created equal 25:43 -Greg & Adam discuss the state of the nutrition and packaged food industry. Adam mentions a TV series he has recently watched - My 600-lb Life 27:50 - Prior to COVIC Adam thought he was successful as he travelled around the world up to 75% of each month. He describes the lessons he's learnt over the past few years and how he has applied it to his daily regime and businesses. Endurance sports call for endurance foods, quick energy; especially when racking up the miles 37:35 - Adam explains how (and why) the name of his sports and endurance nutrition company 'FastFood' relates to fast performance combined with real food. From long-distance cycling to competing in an Ironman, one racing commonality is finding a reliable source to keep your body fueled 47:29 - What would Adam Melonas tell his 18 year old self? 48:51 - Three people Adam would want to have dinner with (nonfamily, living or dead)? Racing has provided me with some of the sharpest and most meaningful lessons 55:27 - Adam & Greg wrap this episode with some rapid fire questions (and answers) One book you would recommend? Two most-used apps on your phone? Toughest race of his career so far? First job? Out of 10, how cool is Daniel Bækkegård? Who would you want to play a movie of your life? Which decade of music is the best? Where is somewhere you haven't been, you'd like to go? Greatest movie of all time? 1:01:02 - Interview concludes.

On this week's episode of The Healthcare Plus Podcast, host Dan Collard is joined by special guest Tyler Lyne. Tyler Lyne CEC, PCIII, Culinary Institute of America Graduate & Hospitality Entrepreneur.Dan and Tyler discuss the difference between service and hospitality and offer ideas on how the healthcare industry can learn from restaurants. Tyler shares a quote he learned from the book Unreasonable Hospitality, which says that “service is black and white; hospitality is color.” Written by Will Guidara, the co-owner of legendary restaurant Eleven Madison Park, the book explains that “black and white” means doing your job with competence and efficiency; “color” means you make people feel great about the job you're doing for them.Whether you are a chef or a nurse, this color is what separates high performing individuals and organizations from their peers. In healthcare, it also directly correlates with improving patient experiences. Listen to the full episode to hear Dan and Tyler's insights on the relationship between customer service, leadership, and employee engagement.About Tyler LyneTyler Lyne is a molecular gastronomy expert & Culinary Institute of America graduate. He has honed his skills in Japan and at such highly regarded restaurants as Restaurant Cru, Bouley, Momofuku Ko and Ciano before landing his first chef job as Chef de Cuisine at La Esquina. From there, he became a partner and held the title of Executive Chef at Cloud Catering, Riviera Caterers, and Creative Edge Parties. He is currently VP of Culinary at Neuman's Kitchen. His clients have included Nasdaq, Facebook, the NFL and various red-carpet A-List events. Simultaneously, he serves as Culinary Director for Bamboo Asia – Far Out Market in San Francisco and Lucky Rooster Market Street in Miami, Chicago and South CarolinaTyler has appeared in Food Network's Iron Chef America in Battle Pasta. He has also been recognized by ZAGAT as one of New York City's "30 under 30" list of trailblazers helping to define the next wave of culinary greatness.