Podcasts about culinary education

Welcome to a special edition of the Chef JKP Podcast! In this special edition of the Chef JKP Podcast, host James Knight-Paccheco sits down with Chef Brice Konan-Ferrand, a renowned chocolatier and pastry chef who has worked around the globe. Chef Brice shares his inspiring culinary journey, from training in France and working in various kitchens worldwide to specialising in chocolate and taking part in major events like the one being discussed in this series - 'Le Fil Rouge.' brought to you by Valrhona, held at the prestigious Louvre in Abu Dhabi. This episode delves into the importance of culture, community, and creativity in the culinary world, highlighting the growing recognition of pastry chefs and offering advice for aspiring culinarians. Chef Brice also talks about his international experiences, including time spent in Hong Kong, Japan, and now Dubai, shaping his unique approach to fine chocolate and pastry. 00:00 Introduction to the Chef JKP Podcast 01:48 Special Edition: Celebrating Fine Chocolate 03:19 Guest Introduction: Chef Brice from Le Verona 04:31 Chef Brice's Journey: From Ivory Coast to France 06:34 Culinary Education and Early Career 09:46 Specializing in Pastry and International Experience 24:14 Unexpected Career Opportunities 25:54 Chef Brice's First Impressions of Hong Kong 26:55 Living and Working in Japan 28:41 Dubai: A New Adventure 31:43 The Louvre Abu Dhabi Event 34:44 Overcoming Challenges and Celebrating Successes 41:09 Recognition in the Culinary World 47:12 Advice for Aspiring Chefs 50:04 Conclusion and Final Thoughts You can follow chef Brice on HERE You can follow all things Varlhona on HERE Tune in for an exciting and insightful conversation with one of the culinary world's finest, as Chef Brice shares his journey, passion for chocolate, and advice for future chefs. A huge thank you to our partners Valrohna for making this special series possible! www.valrhona.com Please leave us a review on any podcast streaming platform - it's the best way to support the show! Food is Memories ! Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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

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

Jamie Anderson, the COO of F-BITES, discusses why the skills they teach are impactful to WNY's youth. Next, Faustenia Morrow and Pastor Paul Thomas, the organizers for the 5th Annual MLK Day of Service event at Bethel AME Church to discuss the event and the impact of MLK's legacy.

Author, Educator, TV Show Host Nathalie Dupree authored 15 books on southern cooking and entertaining including "Mastering the Art of Southern Cooking." Recipient of Four James Beard Awards and numerous honors Dupree's work as an educator inspired legions of cooks. Richard Grausman founded Careers in the Culinary Arts (C-CAP) which has provided essential skills-training and career opportunities to over 370,000 students and raised $73 million in scholarships (2024). This show first aired in 2015.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Send us a textIt's always a good time to talk Wisconsin cheese, and returning guest Julie Hartigan has some great recipes and entertaining ideas using the world's most awarded cheese!Julie Hartigan is a trained chef, recipe creator, hosting expert, and culinary travel guide who helps people enjoy the good life with cooking, entertaining, and travel tips! A former engineer whose career changed into the culinary world, attending the Institute of Culinary Education in NYC and later working at Food Network and Saveur magazine; Julie is a regular on your favorite morning and lifestyle shows and has published 1000's of recipes and hosting tips for Food Network, Weight Watchers, Real Simple, Shape Magazine, Pop Sugar, Bed Bath Beyond, and more. A fun-loving person and natural born host; Julie loves sharing easy recipes and entertaining ideas so you can kick back and enjoy your party too.  You can learn more at JulieHartigan.com.

The Children's Village, one of the great family support non-profits in our city, recognizes that housing alone isn't enough for those experiencing housing insecurity. A standout feature of the The Eliza, newly opened affordable housing Inwood, is an on-site teaching kitchen, in partnership with Emma's Torch, a non-profit social enterprise that empowers refugees, asylees, and survivors of human trafficking through culinary education. Our guests are Dr. Jeremy Kohomban, President and CEO of The Children's Village, and Kerry Brodie founder and executive director of Emma's Torch. For more, visit childrensvillage.org and emmastorch.org.

Gabrielle Chappel has risen to culinary fame as the Season 3 winner of FOX's hit TV show "Next Level Chef," earning a coveted mentorship with Chef Gordon Ramsay through 2025!Based in Los Angeles, Gabrielle graduated from Penn State in 2016 with degrees in Spanish and broadcast journalism. She is also graduate of the Institute of Culinary Education's Health Supportive Culinary Arts program.  In this episode, we explore how Gabrielle has turned her passion for seasonal cooking into a career as a chef, educator, and creator. Tune in to hear about her culinary journey, her experiences working with Gordon Ramsay, and her tips for elevating your home cooking by creating delicious meals using seasonal produce year-round.Connect with Gabrielle: WebsiteInstagramAlumni Association members can read more about Gabrielle in this May/June '24 feature from the Penn Stater magazine. --------------------------------------------------------------------------------------------------------------------Learn more about the Penn State Alumni Association: alumni.psu.edu. Follow the Penn State Alumni Association on:FacebookX (Twitter)InstagramLinkedIn

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

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

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we're joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspiration behind the Jacques Pépin Foundation. We also discuss the year-long celebration of his 90th birthday and the remarkable chefs joining him in fundraising for the foundation.As always, stay connected to the Chefs Without Restaurants community and look out for the Personal Chef Business Startup Guide podcast, launching January 2025.JACQUES PEPINThe Jacques Pépin Foundation websiteCelebrate Jacques: 90 Chefs/90 Dinners and MoreBuy the book: Jacques Pepin: New Complete TechniquesThe Jacques Pépin Foundation on Instagram, Facebook & YouTube Podcast: The Jacques Pépin Foundation and Culinary Education with Rollie WesenCHEFS 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 Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEFollow us on Instagram, Threads, TikTok and YouTubeReach out at chefstartup@gmail.com... More Coming soonGet in touchSupport the show

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with author, food writer, and recipe writer Aaron Hamburger. His novels include “Faith for Beginners” and “Hotel Cuba;” which is based on his grandparents' immigration story. Hamburger also developed the babka recipes for Lesléa Newman's children's book “The Babka Sisters.”   While food informs all of his genres, cooking has not always been his thing.    “I could barely boil water for a long period of my life,” Hamburger explains.    Around the time his first book, a short story collection called “The View from Stalin's Head,” came out, Hamburger's publicist went on vacation to cooking school. He liked that idea, and decided to attend the Institute for Culinary Education in New York.   Once bitten by the cooking bug, Hamburger started taking as many classes as he could, collecting cookbooks, and learning through trial and error. After a while, he decided to combine the two interests.    “Food's [even] been present in all of my fiction, just in different ways, often depending on the places or topics that I'm writing about,” Hamburger says.   Hamburger also believes that food writers, fiction and nonfiction, tend to over-write the food description.    “Fiction writers tend to … describe [food] in lofty, elevated terms, rather than just dealing with it frankly and head-on, like what kind of food is it and how it functions in this world," he explains.    So, if you're writing about food, either fiction or nonfiction, be direct, specific, and accurate.     Hamburger talks about the advantages of being a former non-cook; the impact of food in history, relationships, and conversations; and how to really examine food, especially when you plan to write about it. He also shares his love for baking - particularly seven-layer cake and cookies (“almost anything can be made into a cookie”) - along with his recipe for mojito cookies, which you can find at Jewish Journal.com/podcasts.    Learn more about Aaron Hamburger and his books at AaronHamburger.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Chef Ayse Ozlem Oguzcan-Cranston, also known as Chef Oz was born in Eskisehir Turkiye, but was raised in Brooklyn, New York. Chef Oz found her love of cooking at an early age, watching her Mother make meals for her family while growing up in Brooklyn. It was this love of cooking that inspired her to enter culinary school at the Institute of Culinary Education in NYC. After finishing her education at the Institute of Culinary Education in NYC, Ozlem decided to work at Abigail Kirsch Catering from 2007-2012. In 2014, Ozlem decided to open her own catering business and decided to cater in the tri-state area. When Ozlem and her husband moved to Kingston, NY, she got the opportunity to take over a brick and mortar restaurant and she opened Masa Midtown in March 2020 as a catering and events venue. When Covid hit, she pivoted her business to do takeout, but eventually opened to the public after the positive response from the community. Currently, Masa Midtown is open as a restaurant and catering business with Chef Oz at the helm. Chef Oz resides in Kingston with her husband, Bill Cranston, and her kitty. To learn more about Chef Oz and Masa Midtown: IG: masa-midtown

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with food and lifestyle writer Ariel Kanter, whose Substack is called Rel's Recs, and who fell in love with food by accident.    Growing up as a ballerina, food was not part of Kanter's lifestyle. Then in high school, she discovered the original Japanese version of “Iron Chef” on the Food Network. Kanter loved the experimentation and all of the wild ingredients. Mostly, though, it was the warmth, something Kanter was missing in ballet.    “The ballet studio is beautiful, but I always felt like it was cold, whereas in the kitchen, there is warmth, fulfillment, experimentation,” Kanter explains. “I think that's why I love cooking so much now, and writing about it.”    After college at NYU, and working in an editorial department, Kanter attended the Institute of Culinary Education. Armed with a background in food science and food preparation, she dove deep into writing about food. She has written for “The New York Times,” “Vanity Fair,” “InStyle,” “Serious Eats,” and more.    There were not a lot of food moments in Kanter's youth. However, there was one exception: the Kanter family meringues.    “We had a family recipe passed down on my mother's side,” she explains. “These were the cookie that we made for every birthday, every Jewish holiday.”   Meringues are magical, fluffy and fun. Get the recipe at JewishJournal.com/podcasts.   “That sense of whimsy has never really gone away for me,” she says.    Ariel Kanter talks about her two childhood food memories, her career journey and food philosophy, and the love of cooking and baking she shares with her niece and nephew, and more.   Subscribe to Ariel Kanter's Substack, Rel's Recs and follow @arielkanter on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

About Gabrielle Chappel:Gabrielle is a seasonal chef and educator currently based in Brooklyn, NY. She is a graduate from the Institute of Culinary Education's Health Supportive Culinary Arts program. She works in culinary education, recipe development, catering, and private cheffing. She is a guest on hit Epicurious's YouTube series “4 Levels” and “Pro vs. Novice.” Her goal is to provide practical, engaging, and nourishing cooking tips that focus on utilizing what produce is available to us year round. She was just announced as the Season 3 Winner of Next Level Chef and will continue her story on Bite's new series-Gab's Next Course.InstagramYoutube SeriesWhat You'll Learn in this Episode:Summer seasonal produce. What's in season and what she's cooking up now. Favorite local farms and what are some key components of a farm-to-table system.Gardening tips and what she's growing right now.Experience in winning Season 3 of Next Level Chef. What has she learned so far when it comes to mentorship. Gabrielle's new Bite Originals series on Youtube.Support the Show.About Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

On this episode, Ragnar speaks with Ikal Luzon, the local program coordinator for the Like a Chef project in Argentina. The Like a Chef initiative, created under the Worldchefs Feed the Planet partnership, aims to equip underprivileged individuals with culinary and workplace skills. Ikal shares her inspiring journey from working in kitchens to becoming an ambassador for the Electrolux Food Foundation. She discusses the unique focus on the LGBTIQ+ community in Buenos Aires and the transformative impact of the program. Learn how partnerships with local NGOs and the private sector are building a more inclusive culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called ⁠"Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,⁠” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called⁠ The Diwali Menu on Food Network Digital⁠ and appeared as a guest judge on the network's competition series, ⁠Money Hungry⁠.  A TEDx speaker and chef at the ⁠Institute of Culinary Education⁠, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the ⁠TODAY Show⁠, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in ⁠Forbes⁠. She was also featured in ⁠Huffington Post⁠, People, Women's Health, ⁠Thrive Global⁠, Mashable, Epicurious, ⁠Bon Appetit⁠ and more. enjoy!!

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Shawna Goodman. Among other endeavors, Chef Goodman combines her love of cooking and living in Israel with her philanthropic work; she also leads a yearly tour for women, called Shefa.    “The incredible initiatives that are coming from everybody's regular kitchen [in Israel] and the capacity for giving is [amazing],” she says. “There's no greater comfort than someone's home cooked meals.”   Goodman, who grew up in Canada, graduated from the Natural Gourmet Cooking School and in pastry arts from the Institute of Culinary Education (formerly, Peter Kump's Cooking School) both in New York City; she also trained at the Cordon Bleu School in Paris. She loves the abundance of fresh produce in Israel.   “As a Canadian, eating local would have meant eating apples and maybe some potatoes and some onions, because most of the year we're under mega snow,” Goodman explains. “Being a chef in Israel … I really appreciate when something comes in bloom and something becomes ripened, and it's usually from my backyard or my friend's backyard; the sharing and the partaking in what's around me is inspiring.”    Chef Goodman talks about living and cooking in Israel, her food-loving origins … and how that love continues to shine, culinary school adventures, and more. She also shares why you should always share your recipes, along with her favorite comfort food recipe - overnight French toast - which you can find at JewishJournal.com/podcasts. Connect with Chef Shawna Goodman on Facebook. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called The Diwali Menu on Food Network Digital and appeared as a guest judge on the network's competition series, Money Hungry.  A TEDx speaker and chef at the Institute of Culinary Education, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the TODAY Show, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in Forbes. She was also featured in Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit and more.

In this episode, host Ragnar connects with Jason Evans, the Dean of the College of Food Innovation and Technology at Johnson & Wales University, to delve into the evolving landscape of culinary education. From the impact of the 2009 recession to the renaissance in food programming post-pandemic, Evans discusses trends, challenges, and technological advancements shaping the industry. Tune in for a rich discussion about the importance of comprehensive education, the role of technology, and the exciting opportunities awaiting culinary students. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Join us today from JWU as we delve into the transformative world of culinary education with Dean Jason Evans of Johnson & Wales University, Providence, RI. With a unique blend of economics and a visionary approach to food sustainability, Dean Evans is steering JWU towards a future where culinary education intertwines seamlessly with health and nutrition education. In this episode, discover how JWU is reshaping the culinary landscape to forge connections between food, the economy, and health. Learn about the innovative program opportunities that extend beyond traditional roles to empower students for a sustainable food future. What you'll learn from this episode about JWU Why Dean Jason Evans was offered the role of Dean at JWU despite having no culinary experience, and the unique benefits his economic background brings to culinary education (2:51) The sustainability goals at JWU and how they are paving the way for a sustainable food systems future (7:38) The diverse learning experiences available at JWU that go beyond traditional culinary roles, emphasizing the importance of a comprehensive culinary education (9:57) The role of providing a safe place to fail in nurturing innovation and creativity within the culinary arts (10:57) Why a full-scope culinary education is crucial for addressing the complexities of food sustainability and health (12:40) How the current food culture in America influences dietary habits and the responsibilities of today's chefs to advocate for healthier food practices (13:21) The impact of food media on shaping culinary trends and how it supports culinary entrepreneurship (17:26) Exploring the reduced barriers to entry in the culinary industry and what this means for aspiring chefs and entrepreneurs (19:24) Discussing the connectivity of food to the rest of the economy and the broader implications for culinary professionals (21:18) The value of a liberal arts perspective in teaching culinary arts, enhancing the educational breadth at JWU (23:47) The role of the Ecolab Center at JWU in advancing culinary science and product development (26:00) Insights into the fastest-growing major at the university and how it aligns with industry demands (27:47) Preparation strategies at JWU for equipping graduates with skills relevant to the modern job market in the culinary field (28:32) The most important goals of the JWU culinary curriculum in fostering holistic education and skill development (30:46) Addressing some of the biggest questions in the future of culinary education and what it means for incoming students (32:20) Why Dean Evans values creativity so highly and its significance in culinary innovation and entrepreneurship (34:34) A showcase of a very creative menu theme by a JWU student, illustrating the practical application of learned skills (35:24) The diverse backgrounds of the student population at JWU and how it enriches the learning environment (37:23) Exploring the relationship between the vibrant food scene in Providence and how JWU contributes to and benefits from it (39:27) Dean Evans's personal challenges in his role and the broader challenges for JWU in maintaining its leadership in culinary education (41:15) Advice from Dean Evans for anyone interested in pursuing a path in culinary leadership (43:11) Dean Evans's thoughts on redefining what a rewarding life means in the context of culinary careers (43:50) His favorite ingredient to cook with and how personal preferences can inspire professional creativity (44:40) A culinary trend Dean Evans is excited about and its implications for future culinary innovations (46:05) The one cuisine Dean Evans would choose to eat for the rest of his life and what this preference says about culinary diversity (46:48) A surprising confession from an academic leader in the culinary field, revealing personal insights (47:49) How Dean Evans's guiding principles inform his leadership style and influence at JWU (48:56)

Chef Devan is a dynamic culinary personality with a masterful balance of skill, passion, and energy that captivates television audiences, food enthusiasts, and clients. He openly speaks and shares his sobriety journey, along with how mental health plays a huge part in his daily life.Chef Devan's debut cookbook, "Mad Love: Big Flavors Made to Share, from South Asia to the West Indies is out now. ___Get your copy of Personal Socrates: Better Questions, Better Life Connect with Marc >>> Website | LinkedIn | Instagram | Twitter Drop a review and let me know what resonates with you about the show!Thanks as always for listening and have the best day yet!*A special thanks to MONOS, our official travel partner for Behind the Human! Use MONOSBTH10 at check-out for savings on your next purchase. ✈️*Special props

In the second hour of 'Connections with Evan Dawson" on Monday, June 10, 2024, we discuss New York Kitchen's Sous Chef Academy and how it is making culinary education accessible to adults with autism.

Sophie Menin is a journalist, Editor, and Author, living and working in NYC. With a Masters Degree in Cultural Reporting and Criticism from NYU, a professional degree in the Culinary Arts from the Institute of Culinary Education and an advanced WSET certificate, Sophie is an award-winning writer focusing on how wine connects us with our sense and the rhythms of the natural world. She has written for the NY Times, Wine Spectator, Barron's, Saveur and Punch, to name a few. Sophie's new book “A Year in the Vineyard” offers an insider's look into the yearlong cycle of the vine. The book is on sale June 4th.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

In this episode , Geoff, Tee, Charlie and Brandon sit down to talk with Pitmaster cheez to talk about winning 4th place in ribs at the 2024 Memphis in May World Championship of BBQ, and soo much more.  Follow Pitmaster Cheez IG: @pitmastercheez Youtube: https://www.youtube.com/@pitmastercheez/videos Send support for Lady T's Homeless Ministry: https://www.ladythomeless.com/contact-us   Chapters 00:00 Introducing the Black Smoke Barbecue Podcast and Guests 03:33 Passion for Cooking and Live Fire Experience 06:43 The Journey from Military to Barbecue and Creating a Unique Experience 07:32 The Business Side of Barbecue: Food Trucks, Operational Expenses, and Customer Experience 16:04 Barbecue Content Creation and Making Business Sense 22:22 The Art of Luxury Catering and Hospitality 26:20 Content Creation and Brand Management in the Culinary Industry 29:17 Culinary Education and its Impact on Management Skills 41:38 The Experience of Live Fire Cooking and the Memphis in May Success 49:38 The Art of Competition Judging and Teamwork 51:07 Building an All-Black Team in Barbecue 56:16 The Need for a Sanctioned African-American Competition Body 01:03:20 The Appeal of Backyard Cook-Offs 01:06:28 The Impact of Lady T's Homeless Ministry 01:08:25 Leveraging Social Media in the Barbecue Community  

Sophie Menin is an award-winning cultural journalist and author whose work has appeared in The New York Times, Barron's, Wine Spectator, and Saveur. She earned an MA in Cultural Reporting and Criticism from the Arthur L. Carter Journalism Institute at New York University, and a professional degree in the Culinary Arts from the Institute of Culinary Education. Her wine writing focuses on the myriad ways that wine connects us with our senses and the rhythms of the natural world. She has just co-authored a book, A Year in the Vineyard, with environmental artist Bob Chaplin. It beautifully captures the yearlong cycle of the vine, framed in the context of the ongoing evolution of viticulture as climate change reshapes centuries of tradition. A Year in the Vineyard will be released on June 4.

Welcome to The FreeMind Podcast, where authenticity reigns and real-time connection unfolds. This isn't your average podcast—there are no scripts, no prep meetings, and no agendas. Just genuine, unfiltered conversations captured on camera, making it one of the realest experiences on the internet. In this episode of The FreeMind Podcast, Nate Fochtman engages with Victor Gielisse, a seasoned culinary expert with a rich history in global culinary practices and education. Victor shares his extensive journey from apprenticeships in the Netherlands to influential roles at the Culinary Institute of America (CIA). They delve into the evolution of the culinary industry, the impact of COVID-19 on hospitality, and innovative approaches to culinary education. Victor also discusses the importance of continuous learning, workforce development, and the strategic growth of CIA's programs. Tune in to gain valuable insights into the challenges and opportunities in the culinary world as articulated by a veteran in the field.The FreeMind Podcast is brought to you by The FreeMind Group.  The FreeMind Podcast: a compelling journey into the minds of the most resilient and visionary founders and leaders of our time. Hosted by Nate Fochtman, this podcast shines a light on the unwavering grit and determination it takes to transform bold dreams into reality. Each episode is a deep dive into the stories of those who dare to dream big and refuse to give up, offering listeners not just inspiration, but a roadmap to achieving their own lofty goals.From tech innovators to social entrepreneurs, our guests share the challenges they've faced, the setbacks they've overcome, and the pivotal moments that have shaped their paths. The FreeMind Podcast is more than just a series of conversations; it's a source of motivation for anyone looking to leave a mark on the world. Tune in to discover the perseverance and passion required to lead and succeed in today's dynamic landscape.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-freemind-podcast-unveiling-the-grit-behind-innovation-and-leadership--5189978/support.

In episode 516, Jo Keohane teaches us how to style food to make it look as delicious as possible in order to drive more traffic to our blogs. Since graduating from Culinary School in NYC in 2010 Jo Keohane freelanced as a Recipe Developer and Food Stylist in test kitchens of many America's best known publications, like Bon Appetit Magazine, Epicurious and Saveur. She has also worked with a variety of household brands like William Sonoma, Weightwatchers, Staub Cookware, Danone, Kraft and more. She started off life as a BBC journalist and then worked in PR in London. But a love of cooking and a desire to find a fulfilling career which would allow her to spend more time with her 3 kids took her back to school to study cooking. After moving to the USA in she was lucky enough to attend the Institute of Culinary Education in New York City. Now she runs her own food blog - The Family Food Kitchen - helping other busy families to eat well even when time is short! her blog focusses on easy, delicious and do-able recipes - and contains lots of one pot, sheet pan and easy meal ideas. In this episode, you'll learn about what to consider before you start shooting your recipe, including how to layer and pick ingredients, backdrops, props and garnishes. - Food Styling is a Problem Solving Exercise: During recipe development, plan ahead to make sure your ingredients will help you make your dish look appealing. - Don't Hold Back on Good-Quality Ingredients: Better quality ingredients will have more vibrancy and make your photos pop more. - Create Depth and Movement in Food Photography: Use layering to create depth in your photos and take photos of movement (e.g. pouring a sauce). - Balance Perfection and Authenticity: While it's important to make your photos look appealing and create intrigue avoid overly perfect photos - crumbs and spills in small quantities add character. - Proper Ingredient Storage: Store ingredients to maintain freshness and quality. For example improper storage of herbs can lead to wilting and might detract from your photos. - Adjust Cooking Times for Food Photography: There's a difference between cooking to eat food and cooking for photography. Adjust cooking times to ensure that the food looks its best on camera. - Use Props and Tools for Food Styling: Jo discusses the importance of having a set tray with essential tools and props for food styling, such as sharp knives, tweezers, Q-tips, paper towels, toothpicks, spritz bottles, squeeze bottles, spatulas, and brushes to aid in food styling. - Layering Garnishes to Enhance the Dish: Use different garnishing techniques to elevate the appearance of dishes for photography. By layering garnishes strategically, you can add depth and visual interest to the dish. Connect with Jo Keohane Website | Instagram

On this week's episode, host Caryn Antonini is joined by "the Queen of Georgia's culinary revolution”, Chef Tekuna Gachechiladze. An acclaimed restaurateur and television personality, Tekuna is known for her culinary fusion, creating a culinary renaissance of Georgian cuisine. Taking a sharp turn in her professional career, she decided to attend New York's Institute of Culinary Education while living in Manhattan and then ultimately returning to Georgia, she has gone on to open 5 restaurants and a cooking school.For more information on our guest:@tekuniaCaryn 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/

Kim Lerner is a consultant, leadership coach for hospitality businesses and professionals at only yummy, always. She is also a professor on faculty at CUNY Kingsborough and The Institute of Culinary Education. On this journey through an ever-changing landscape, she defined the fundamentals of her own leadership style: kindness, trust, community, and building an in-house culture that transcends its four walls. It is this style of leadership that has made her a pioneer in the industry, challenging the status quo and always looking to better the climate of an industry she holds so dear to her heart. Kim operates the only way a NYC native with French roots can — with conviction, effortlessness and a side of beurre. IG: @only_yummy_always fb: onlyyummyalways linked in: only-yummy-always & Kim Lerner Listening in Columbus, Oh? Care about where your food comes from? Head to yellowbirdfs.com to start your order for farm fresh food, and enter NOPROOF30 for 30% off your cart. Founded in 2016, the mission of ⁠⁠⁠⁠Ben's Friends ⁠⁠is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country.

The multi-talented trained chef, dietician and cookbook author, Micah Siva, shares her passion for reimagining traditional dishes with a health-conscious, plant-based approach to Jewish cooking. Whether you're a foodie looking for new inspiration or simply curious about the intersection of culture and cuisine, tune in to discover the world of plant-forward Jewish cuisine. In this episode you'll hear:3:00 – What sparked Micah's love of food?6:30 – Micah's education and professional journey11:10 – Micah's online presence16:30 – Micah's cookbook18:40 – Modern versions of Micah's favourite childhood foods including a vegan matzah ball25:00 – Tips on becoming a food blogger27:45 – Micah's book tour Thank you to our presenting sponsor prolon®. If you use the following link, Alternative Food Network may receive a small commission from your purchase. Save 15% with discount code AFN15 here. CREDITS:Executive Producer and Host: Esther GarfinSound Recording and Editing: Will Crann As referenced in the episode: Guest Link: https://www.noshwithmicah.com/Institute of Culinary Education: https://www.ice.edu/Receive $10 off your order of $50 or more with code PLANTBASED10 at https://www.trueleafmarket.com/Subscribe to Alternative Food Network's newsletter here.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio SanchezMIKE TRAUD and The Chef ConferenceThe Chef Conference on InstagramThe Chef Conference WebsiteGet Tickets to The Chef Conference:Day 1 April 12, 2024: Openings & ExpansionsDay 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff GordinierDay 3 April 14, 2024: The Chef Conference Opening Night Event Day 4 April 15, 2024: Keynote & PanelsCHEFS 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 Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Bio: Kathleen Ashmore is the Chef, Recipe Developer, and Digital Creator behind Kat Can Cook and the website www.KathleenAshmore.com. Before becoming a TikTok food sensation with over 2 Million followers, Kat graduated from the award-winning Institute of Culinary Education in NYC. She then went on to work for Martha Stewart, developing retail recipes and producing cooking segments on the eight-time Emmy award winning The Martha Stewart Show as well as developing recipes for Indigo, the largest book retailer in Canada. Most recently, Kat has been seen on QVC as a brand ambassador as well as daytime television shows such as Rachael Ray. A witty and genuine chef, Kathleen is known for her skillful ability to incorporate clever food hacks and tips into fun, simple and delicious recipes that just happen to be healthy too. She is also known for her real life, authentic, unfussy approach and relatability, which has created a community of highly-engaged enthusiastic home cooks. Kathleen lives in Fairfield County, CT with her husband Michael, son William(6), daughter Coco (4), and rescue pup Calhoun. She is thrilled to have returned to what she loves the most: connecting people through comforting, healthy food. Big Bites: https://www.amazon.com/Big-Bites-Wholesome-Comforting-Nourishment/dp/059358015X ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

This episode is brought to you by Momentous and AquaTru. We know that olive oil has many benefits, including being a heart-healthy fat rich in antioxidants and polyphenols. But with numerous olive oil bottles on the market, it's hard to know which one to choose, especially considering that olive oil is one of the top three adulterated foods. Today's guest is here to delve deep into olive oil and educate us on how to incorporate this oil into our healthy diets. Today, on the Dhru Purohit Show, Dhru sits down with Nicholas Coleman, an international expert on olive oil. Nicholas shares olive oil's history and incredible benefits, guiding us through selecting high-quality oil. He also explains the differences between fraudulent labeling, adulterated oil, and how to cook with olive oil appropriately.Nicholas Coleman is an international olive oil expert, educator, speaker, and co-founder of Grove and Vine, a bespoke full-service olive oil procurement center. He has taught oil courses for The International Culinary Center, Zagat's Master Class, Bon Appetit, The Institute of Culinary Education, Cornell, Yale, NYU, and Columbia University, Platinum Country Clubs, and to critically acclaimed chefs and sommeliers nationwide. He has been a judge at The New York International Olive Oil Competition and the Sol D'Oro Southern Hemisphere Competition. In this episode, Dhru and Nicholas dive into (audio version / Apple Subscriber version):How Italians and Greeks use olive oil (2:17 / 2:17)The health benefits of olive oil (3:15 / 3:15) The history of olive oil (11:35 / 9:33)Fraudulent labeling versus adulterated olive oil (18:12 / 16:08)Cutting olive oil with seed oils (22:18 / 20:16)How olive oil became popular in America (27:22 / 25:20)Should you cook with olive oil (38:12 / 34:58)Smoke point and denaturing oil (42:13 / 38:35)High-quality oils, levels of polyphenols, and filtering (43:52 / 40:15)Lack of regulation in the olive oil industry (55:29 / 51:56)What to look for in a quality olive oil (1:01:07 / 57:29) Nicholas' story and Grove and Vine (1:17:50 / 1:14:12)Also mentioned in this episode:Try This: How to Spot Fake Olive OilTry This: Upgrade Your Honey www.groveandvine.com discount code DP24 to receive $20 off either a 375ml or 1500 ml extra virgin olive oil membershipFor more on Nicholas, follow him on Instagram and Twitter. Optimize your Omega-3 levels by choosing a quality fish oil made by and used by the best. Go to livemomentous.com and enter promo code DHRU to get 20% off any order. AquaTru is a countertop reverse osmosis purifier with a four-stage filtration system that removes 15x more contaminants than the bestselling water filters out there. Go to dhrupurohit.com/filter/ and get $100 off when you try AquaTru for yourself. Hosted on Acast. See acast.com/privacy for more information.

Chef Tony "Maddog" Maggert staked his claim to fame by changing the flat tire of Former Secretary of State General Colin Powell. Tony is an Amputee who lost his leg in Afghanistan. His good Samaritan story went viral and Tony appeared on every news outlet around the world to share his experience. After retiring from the Military, Maddog pursued his passion of completing culinary school at the famed Institute for Culinary Education in NY. Tony is an entrepreneur having launched the Sausages of Freedom brand and now opening the Korndog Cartel food truck. For more information visit https://sausagesoffreedom.com YouTube:  @chefmaddogmaggert889  Host/Interviewer: M. Troy Bye, Owner, Our Town Podcast Website: https://ourtownpodcast.net Spotify Channel: https://spoti.fi/3QtpT8z Audio available on all platforms - just search for "Our Town Podcast" Follow us on social media: LinkedIn: http://bit.ly/41rlgTt Facebook: https://bit.ly/ourtownpodcast Instagram: https://www.instagram.com/ourtownpodcast/ Episode Timeline: 00:00 Start 02:00 Intro 07:10 The Full Colin Powell Story 14:00 Talk Show Circuits 21:00 Nancy Pelosi 26:27 Military Career 30:45 Losing a Leg 34:42 Culinary School 40:50 Curriculum 45:29 Final Project 50:14 Retiring from Military 56:00 Korndog Cartel 01:01:22 Food Lab/Kitchen 01:05:00 Sausages of Freedom 01:14:45 Gourmet Corn Dogs 01:18:42 Rolling Out the Truck 01:21:54 The Beard 01:25:00 Final Thoughts --- Support this podcast: https://podcasters.spotify.com/pod/show/m-troy-bye/support

Welcome to another episode of the podcast. Today on the podcast, I have an interview with Kat Ashmore. Kat is the digital creator behind Kat Can Cook. Before becoming a TikTok food sensation, Kat graduated from the Institute of Culinary Education in NYC. She then worked for Martha Stewart, developing recipes and producing cooking segments on the Martha Steward Show. She is known for her skillful ability to incorporate clever food hacks and tips into fun, simple, and delicious recipes that just happen to be healthy too. Her real life, authentic, unfussy approach, and relatability have created a community of enthusiastic home cooks. Today on the podcast, we talk about Kat's journey from Martha Stewart to her first cookbook, Big Bites, and her journey through food media on camera and off.  Things We Mention In This Episode: How to Get Paid to Write a Cookbook Without Spending Your Own Money to Edit, Design, or Print the Book. Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun Kat Ashmore website Cookbooks by Alice Waters Cookbooks by Melissa Clark Cookbooks by Yotam Ottolenghi

Before becoming a TikTok food sensation with over 2 Million followers, Kat graduated from the award-winning Institute of Culinary Education in NYC. She then went on to work for Martha Stewart, developing recipes and producing cooking segments on the eight-time Emmy award winning The Martha Stewart Show as well as developing recipes for Indigo, the largest book retailer in Canada. Kat Ashmore is the Chef, Recipe Developer, and Digital Creator behind Kat Can Cook. She is known for her skillful ability to incorporate clever food hacks and tips into fun, simple and delicious recipes that just happen to be healthy too. She is also known for her real life, authentic, unfussy approach and relatability, which has created a community of highly-engaged enthusiastic home cooks. Kat lives in Fairfield County, Connecticut with her husband, two children, and rescue pup.www.kathleenashmore.comInstagram: @katcancook; TikTok: @katcancookSupport the showFollow Moms Who Create:Instagram - https://www.instagram.com/momswhocreatepodcast/Facebook - https://www.facebook.com/momswhocreatepodcastMonthly Meeting Book Club - https://www.facebook.com/groups/momswhocreatebookclubWebsite - https://www.momswhocreate.com/

Join us as we chat with Juliet "JuJu" Harris, a culinary expert and organic gardener. Inspired by her father's successful management of health conditions through diet and exercise, JuJu emphasizes the accessibility of preparing affordable, healthy meals, drawing on her experiences as a self-taught cook and recipient of food assistance benefits. Culinary education takes center stage in JuJu's work, recognized as a transformative tool for expanding food access and community health. Her community cooking classes address practical topics like eating well on a budget and post-partum nutrition, providing invaluable advice for new mothers. JuJu's cookbook, "Healthy and Homemade: Eating Well On A Budget," now in its third edition, has evolved to meet the dynamic needs of her audience. Discover more about JuJu Harris and her mission at www.nanajujurocksfood.com. Tune in for a enlightening discussion on the synergy of health, food, and community in this episode of Edible Activist!

EP 120 - Chef Mad Dog Maggert, Losing A Leg and Finding A Path Losing a leg would be devastating in anyone's life, but what if that's what led you to your path and the things that truly make you feel happy and fulfilled? In 2011, Chef Mad Dog Maggert got flesh-eating bacteria. In 2015 he had his left leg amputated due to complications. At that point, he asked me one question, “how can I make sure I never get sick like that again?”   Mad Dog then turned to food, studying everything he could about eating good food. He became so fascinated with food that once he retired from the military, he went to the Institute of Culinary Education in Manhattan NY to become a chef.    What You Will Learn: How Mad Dog went from being a weapons specialist in the military to being a chef How Mad Dog got flesh-eating bacteria and how that changed his trajectory What happened when Colin Powell got a flat tire and the impact surrounding that Why Mad Dog is so invested in helping other people and trying to be of service How the nickname Mad Dog came to be when Mad Dog was in the Marines The 3 things that Mad Dog lives by and where he picked them up Why it's more efficient to do things right the first time instead of phoning it in   Favorite Quote: “Nobody cares if you're sick, nobody cares if you're down. Everybody wants you to be that thing man. You gotta play the part. If you got hustle, people are looking for it” -Chef Mad Dog Maggert    Connect With Mad Dog: YouTube   How To Get Involved: Patrick Bolanos is a serial entrepreneur, business owner, and CEO of Trailer King Builders in Houston, Texas. He was raised in Nicaragua, exposed to extreme poverty, and also had the fortune of being exposed to life in the United States traveling back and forth to both countries.  After college, Patrick's career took him into the corporate world of banking where he learned the important lessons of understanding what you're selling and why it's important to believe in it.  Back in December of 2017, Patrick was fired from his job as a CFO for a Restaurant Group.  With only $500 to his name, rent due, his wife, 3 children at home, and one on the way, he was forced to figure out how to pull his family out of this financial abyss that was strangling his life.  With no knowledge of how to build a trailer, Patrick simply figured all of it out and has now built it into the thriving empire of what's now become Trailer King Builders. LinkedIn Facebook Instagram

On this episode, Ragnar speaks with Kirk Bachmann, President and Provost of Auguste Escoffier School of Culinary Arts in Boulder, Colorado. They dive into Kirk's rich and fascinating carrer as a chef and educator, and take the pulse of culinary education today. Hear Kirk's insights on how culinary training has changed and how it's evolving. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Who taught you how to cook? Perhaps it was a favorite family member or Julia Child on public television. Maybe you devour cookbooks on the weekend just for fun. The education of a professional chef can be just varied – be it a formal degree or on-the-job training. On this week's show, we explore culinary learning. We begin at one of Louisiana's educational treasures, the New Orleans Center for Creative Arts, which celebrates its 50th anniversary this year. To mark this milestone, we revisit our trip to the school's Marigny neighborhood campus. There, chefs Emeril Lagasse and Dana D'Anzi Tuohy explain the origins of NOCCA's celebrated Culinary Arts program. Then, chef and cooking school director Dee Lavigne talks with us about African American chef and entrepreneur Lena Richard. By the 1940s, Richard had become the Crescent City's premier caterer, educator, and the first local TV food personality. Finally, we look outside of the state to learn how Anne Willan achieved legendary success on both sides of the pond. Founder of the prestigious La Varenne Cooking School, which operated in Paris and Burgundy, France from 1975 until 2007, Anne's also a prolific author whose award-winning cookbooks are available in 35 different languages. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

If you know something is not working in your life and you want to make a change or gain clarity, my guest today, Allison Task, is the perfect person to talk to. She's authentic, honest, insightful and loving.  Some things we discuss in this conversation is; giving yourself permission to do what you love, what is was like being a partner to her husband going through stage 4 cancer and how her community came together for their family, what to do if you're feeling overwhelmed in your life…and we have an honest talk about alcohol as a coping mechanism.  Allison Task is a bestselling author and life coach who has helped thousands of people transform their lives by pursuing meaningful personal and career goals. Prior to coaching, Allison was an on-camera cooking host, cookbook author, and marketing executive. She has a degree in Human Development and Family Studies from Cornell University, a coaching certificate and Master's Degree from New York University, and a culinary degree from the Institute of Culinary Education. She lives with her husband and their four children in Montclair, New Jersey.To connect with Allison go to www.allisontask.com Download the "Whole Life Model"To connect with me, Alana Banana, follow on IG @TheAlanaBananaShow or join the Inspired Grownups Private FB Group. For The Alana Banana Show kids content subscribe to our Youtube Channel or listen to music online wherever you stream your music.The Alana Banana Show on Apple MusicThe Alana Banana Show on SpotifyI'm now writing Custom Songs for Kids! Click HERE for details.The best way to support this show is by giving it a rating and/or review. Thank you!

This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history. On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques's cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's  Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS 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

In this episode, host Victoria Jenn delves deep into the heart of the Latino community, exploring the evolution of Latina roles from caregivers to leaders. With personal insights from guests Carmen Perez, a world renowned civil & human rights leader, and Miguel Trinidad, celebrity chef, the intricacies of tradition and modern-day gender roles, are challenged with humor and backed by data. In this episode, Victoria Jenn, Carmen Perez, and Miguel Trinidad discuss: - The personal highs and lows of being a caregiver vs. a leader. - The weight of traditional gender roles in Latino families and the shifting dynamics. - Strategies to find a balance between caregiving and leadership roles among Latinas. - The confidence gap observed among young Latinas and ways to bridge it. Follow Carmen Perez on Instagram: https://www.instagram.com/msladyjustice1/ Follow Miguel Trinidad on on Instagram: https://www.instagram.com/chefmigsnyc/ More About Carmen Perez and Miguel Trinidad:  Carmen Beatrice Perez is not just an American activist – she's a fiery Chicana feminist, a relentless crusader lighting the path towards social justice. Tackling towering issues from mass incarceration to women's empowerment, Carmen weaves a tale of dedication in every fight she takes on. As the dynamic President and CEO of The Gathering for Justice, an organization birthed from the visionary heart of Harry Belafonte, she's laser-focused on dismantling child incarceration and erasing racial disparities within the criminal justice labyrinth. And if that wasn't enough to inspire, she stood tall as one of the four national co-chairs leading the sea of voices at the 2017 Women's March. Carmen Perez: a beacon of change, a voice for the voiceless, and a force to be reckoned with. Miguel Trinidad is a culinary innovator with a flair for Filipino fusion. As the dynamic force behind Maharlika Filipino Moderno, his Dominican roots paired with a New York upbringing gives Filipino cuisine a delectable twist. A prodigy, Miguel dazzled as the Executive Chef at Soho's Lola shortly after mastering his craft at the Institute of Culinary Education. With two decades in the food biz, he's worn every hat, from bar back to maître ‘d. For Miguel, food is a constantly evolving art, always fueled by positivity. After an immersive journey across the Philippines and a pivotal encounter with renowned chef Claude Tayag, Miguel put Filipino cuisine on the map with his buzzworthy dish, Sisig. Celebrated by the New York Times and The Huffington Post, this man's magic lies in his passion and authenticity. These days you can catch Miguel hosting private cannabis infused food tastings around the country via his company, 99th Floor. Resources: [Free Training] 3 Secrets to Make the Transition From Corporate to Entrepreneur - www.victoriajenn.com/training Work with Victoria Jenn - www.victoriajenn.com More About Banking on Cultura: Download Transcripts - www.bankingonculturamedia.com Watch Videos - https://www.youtube.com/@BankingOnCultura

Mastering the Recipe for Success: Chris Spear's Journey from Doubt to Culinary EntrepreneurshipAn audacious culinary maverick defies the odds, unleashing their flavorful passion for conquering the kitchen and their self-doubt, igniting a fiery journey towards entrepreneurial success in the cutthroat realm of gastronomy."Do what you love and there will always be opportunities. The rise of personal chefs is a testament to people wanting to pursue their passion for food without the drawbacks of traditional restaurant work." - Chris SpearIn this episode, you will be able to:Unearth the dynamic world of culinary education and its profound impact on the evolving culinary landscape. Discover the significance of personal growth and maturity before venturing into a culinary career. Acquire an understanding of the journey of business startups and the essence of self-belief. Network innovatively by learning from the inspirational journeys of individuals in the culinary industry. Uncover the crucial role of persistent growth and development for lasting success in any domain.My special guest is Chris Spear, an inspiring figure in the culinary world.Coming from humble beginnings, he has built a name for himself as an accomplished chef and a successful entrepreneur in the fiercely competitive restaurant industry. Chris has achieved fame for his exceptional culinary skills and his approach to personal growth. His journey has been a beacon of motivation for aspiring chefs. From working hard on his personal development to establishing his own business, Chris is a testament to self-belief and resilience in the face of challenges.The key moments in this episode are:(00:00:00) - Being Vulnerable and Dealing with Loss, (00:00:48) - Business and Emotional Resilience during the Pandemic, (00:02:43) - Celebrating Family and Children's Interests, (00:05:11) - Passing on Skills and Lessons to the Next Generation, (00:07:16) - Self-Care and Finding Physical Outlet, (00:12:31) - The Changing Landscape of Culinary Education, (00:13:10) - The Benefits of Delayed Gratification, (00:13:40) - Regrets and Self-Confidence, (00:14:03) - Appreciation for Interviewing Experience, (00:14:30) - Joining a Like-Minded Community, Chris Spear is the chef and owner of Perfect Little Bites, an in-home personal chef business based in Frederick, Maryland. You might also know him as the host of the Chefs Without Restaurants podcast, and the man behind the culinary networking organization of the same name. Chris graduated from Johnson & Wales University with a B.S. in culinary arts, and has been working in the foodservice industry for almost 30 years. Join the only online free community for chefs who want to enjoy their careers without sacrificing their lives. Click here for more information.Now accepting applications for our first cohort-based "Culinary Leadership Bootcamp."Call me at 828-407-3359 for more information.Support for The Hospitality Industry:Chowco.orgI Got Your BackThe Burnt Chef ProjectChef Life CoachingConnect with...

In episode 432, Adam Sobel teaches us how to monetize and market online cooking classes as well as the technical details of running such classes. Adam Sobel is the chef and owner of The Cinnamon Snail, an award-winning vegan food truck, restaurant, and catering company serving New York and New Jersey. Adam has cooked at the James Beard House, represented the USA at the World Street Food Congress in the Philippines, and teaches cooking at the Institute for Culinary Education, De Gustibus Cooking School, and independently online. Adam has appeared on the food network, Cooking Channel, PBS, and several networks, and is the author of the popular cookbook Street Vegan. He has had a lot of success with The Cinnamon Snail, which has rose to become one of the country's most sought-after food trucks. In 2014 The Cinnamon Snail was the #1 highest-rated place of any kind to eat in NYC and the #4 highest place of any kind to eat in the entire USA on yelp.com. In this episode, you'll learn 3 ways in which you can monetize your online cooking classes, how to set them up, make them look professional and market them effectively. - How to sell live class sales using Eventbrite.  - Which platform should I use for my cooking classes? - Manage a class subscription and class recording sale. - How to make classes look professional and edited, even if it's just you. - Equipment breakdown: OBS, switchers, audio, lighting and camera management. - How to market cooking classes through a blog, email marketing and retargeting on social media. Connect with Adam Sobel Website | Instagram

Just off the coast of Portland, Maine, in the Casco Bay lies Great Diamond Island, the home of Crown Jewel, a unique dining hotspot where you are sure to make new friends and memories while you delight in the chef's creative twists on seafood standards and truly smashing cocktails.  A 20-minute ferry or water taxi ride will get you there, but you'll definitely need a reservation.  This gem is open Memorial Day to Columbus Day and offers an intimate dining setting, with 35 seats, in what was long-ago a Blacksmith's shop.Crown Jewel's creator and owner, Alex Wight, has had a longstanding passion for creating memorable dining experiences; she has made this her life's work.  As we discuss, after studying at the Institute for Culinary Education, Alex received hands-on training in the kitchens of some of the most renowned restaurants in New York and San Sebastian, Spain.  Hardwired for entrepreneurship, she knew early on that she wanted to bring her creative visions to life with her own restaurant.  As with many entrepreneurial journeys, getting to and succeeding on Great Diamond Island has not been easy.  Alex learned to be a resilient and creative problem solver from her mom.  Her unflappable demeanor continues to serve her well.  We discuss the challenges of owning and operating a seasonal restaurant on an island with a limited water supply, making friends with neighbors, and launching a “boatside” service during the pandemic.  We get Alex's impressions on how the restaurant business has evolved during her career with respect to diversity and equity.  Finally, Alex shares her thoughts on labor shortages and environmental sustainability in the industry.   Episode Links and ResourcesCrown JewelThese Maine restaurants are making the extra effort for the environment, Tim Cebula, Portland Press Herald, June 11, 2023.The 18 Essential Maine Restaurants, Kate McCarty, Eater.com, July 21, 2022.Saved From the Flames, Ready for Love, Sandy Keenan, The New York Times, August 27, 2014Fabulous Femmes at Flanagan's Table, Karen Watterson, The Maine Mag, November 2016.Support this podcast by subscribing and reviewing!Music is considered “royalty-free” and discovered on Audio Blocks.Technical Podcast Support by: Jon Keur at Wayfare Recording Co.© 2023 Silver Linings Media LLC. All Rights Reserved.

Kim Campbell is the Director of Culinary Education and Development at PlantPure and the daughter-in-law of T. Colin Campbell known, of course, for authoring The China Study and his work in Forks Over Knives. Together, Kim and her husband Nelson Campbell run PlantPure Nation, where they provide support and resources to help people experience the benefits of a whole food, plant-based lifestyle. In December 2022, Kim released her latest cookbook, PlantPure Comfort Food, which features over 100 plant-based and mostly gluten-free recipes from cultures and ethnicities across the globe. These family meals pack the flavor without all of the oils you often see in the traditional recipes and this book proves that the possibilities for healthy, delicious plant-based eating are endless and know no cultural bounds! Episode Resources Watch the Episode on YouTube Order PlantPure Comfort Food PlantPure Nation Website Join our PLANTSTRONG Sedona Retreat - October 9-14, 2023 To stock up on the best-tasting, most convenient, 100% PLANTSTRONG foods, including our cereals, granolas, pizza kits, broths and soups, check out all of our PLANTSTRONG products HERE. Give us a like on the PLANTSTRONG Facebook Page and check out what being PLANSTRONG is all about. We always keep it stocked full of new content and updates, tips for healthy living, delicious recipes, and you can even catch me LIVE on there! We've also got an Instagram! Check us out and share your favorite PLANTSTRONG products and why you love it! Don't forget to tag us using #goplantstrong