Podcasts about culinary education ice

In this special episode of The meez Podcast, listeners are treated to a captivating talk given at the Institute of Culinary Education (ICE) in New York City between Brian Konopka, Director of Strategic Operations Dean of Restaurant & Culinary Management, and Josh Sharkey, Founder and CEO of meez. Addressing a business class with a culinary focus, Josh and Brian engage with a dynamic group of students and faculty, discussing the journey of entrepreneurship, the challenges faced along the way, and the experience of building and scaling restaurants and a food tech company.The episode delves deep into topics such as recipes, food costing, menu engineering, and, of course, meez. The students' enthusiasm and curiosity were truly inspiring, offering a hopeful glimpse into the future of the culinary industry. Tune in to share in the insightful and inspiring conversation.Where to find ICE:FacebookTwitterInstagramYouTubeSnapchatWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:50): Josh Sharkey's early career (07:16): How and when meez was created(12:00): Menu engineering 101(20:18): Gathering the recipe data for meez(26:32): How AI is changing the industry (33:33): Why grandma's recipe just tastes better(36:11): Balancing work and life

On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry at restaurants like Oceana, Tabla, Bouley and Cafe Gray. After more than a decade cooking in Michelin-starred kitchens, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés' ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more.  Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com

Today's guest is Kim Baker. Kim is the founder of Kim Baker Foods, has nearly 20 years of experience in the food industry. In 2019, Kim launched Pro-Chi, a line of healthy snacks that make it easy for people to eat with intention. All Pro-Chi products are made with organic lentils and are vegan and grain-free. Lentils, a powerhouse ingredient, are foundational to her products, supporting well-being and strength with important macro and micro-nutrients. Pro Chi aspires to provide delicious nutritionally crafted products inspired by innovation and intentionality. Kim earned her Culinary Arts degree from the Institute of Culinary Education (ICE) in New York and has a B.S. in Biology and an M.B.A. from the University of Richmond. Kim has been trained as a Lean/Six Sigma Green Belt and has cooked live on the TODAY Show with Kathie Lee and Hoda. In our conversation we discuss: Why she believes sometimes you have to let go in order to let in Her commitment to transformation and why she finds it so important to both live and eat with intention How her relationship with food has evolved over the years, and why she believes strongly in a plant-forward way of eating What inspired her to launch her company Pro-Chi and her biggest pieces of advice for someone wanting to launch a product or start a passion project. Resources: Gratisfied Healthified Online Magazine Instagram: @gratisfied @healthified Empower Bar Baking Mix Pro-Chi Plant Energy Pro-Chi on Instagram

Chef Catherine McCordTake a walk with me down Fascination Street as I get to know Chef Catherine McCord. Catherine is a celebrity chef that can be seen regularly on Guy's Grocery Games and other shows on The Food Network. In this episode we chat about an early start to her modeling career. Before she was even 16 years old; she had worked as a model in New York and Japan. She quickly went on to work with: Elite modeling, Calvin Klein, Elle magazine, Glamour magazine, and Victoria's Secret; just to name a few. After that she transitioned into television & hosting; including being a co-host on over 100 episodes of the syndicated MTV dating advice show Loveline (with Dr. Drew and Adam Carolla). THEN, she went to the Institute of Culinary Education (ICE) in New York City; where she obtained her culinary degree and became a chef. She started a blog and a couple of businesses: Weelicious & One Potato, and written FOUR cookbooks. She has also turned her culinary knowledge and experience into being a recurring judge on Guy's Grocery Games, and various other Food Network appearances.I also get her to share her experience of being in NYC on September 11th, 2001.Check out Catherine's cookbooks including her upcoming 4th cookbook Meal Prep Magic.Follow Catherine on social media:Twit: @WeeliciousInsta: @WeeliciousFB: @WeeliciousTikTok: @Weelicious

Zinyusile Khumbula (Zi) was born in Zimbabwe and spent some of his childhood in South Africa. He moved to the United States in September 2009 and been a resident of Harlem since 2014 where he has launched New York's First Pop Up African Taqueria, Taco Africana. Zi's daily inspiration is the mission of sharing Ubuntu (humanity to others) through food and fellowship. With his Tacos, Zi aims to create unique dining experiences that become a comfortable space, allowing people from all walks of life to come together and share their backgrounds, cultures, life experiences and authentically delicious food!Zi is a self taught Chef who discovered his passion for cooking and food at a very tender age. His grandmother laid the foundation for his skills. With the help from Careers through Culinary Arts program (C-CAP), Zi was able to enroll in the Hospitality Management Program at the Institute of Culinary Education (ICE). His culinary education is from YouTube and Google. Throughout his education, he began to curate meals that became uniquely memorable and culturally driven experiences that reflect not only his expertise in the kitchen, but also the flavors, textures, colors and beauty of Africa. “My dream is to continue building on the work Nelson Mandela started in South Africa and spread it all over the world,” he says. “We host intimate moments that drive people to talk and get to know each other while breaking bread. Our catering niche is African Fusion Cuisine. We specialize in cooking traditional and authentic dishes that incorporate ingredients and techniques from other cultures. Think tacos, shrimp & grits, street sandwiches and chicken and waffles with a flavorful African flare.”Photo courtesy of Zinyusile Khumbula.Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon't forget to subscribe & leave us a review!Heritage Radio Network is a listener supported nonprofit podcast network. Support Item 13 by becoming a member!Item 13: An African Food Podcast is Powered by Simplecast.

Cannabis A to Z - Aired on WCRN Radio 7/20/21Jason Mitchell, ND Co-founder of Hemp Fusion.com and Probulin joins the program today. He specializes in dietary supplement formulations including Full-Spectrum phytocannabinoids derived from certified European Industrial Hemp. His company believes "Nature has provided us a plant with unique beneficial properties to support one's mental and physical well-being. A well-being that makes for a happy, healthy, and balanced life" https://www.hempfusion.com/Private chef and cannabis entrepreneur Leighton Murdock, a New York City native, Institute of Culinary Education (ICE) alumni and seasoned globetrotter, uniquely creates a diverse range of traditional ethnic and modern contemporary dishes. He is a ‘culinary x cannabis' trailblazer, foodventurer, and a master of his craft. Chef Leighton combines his health and wellness expertise with exquisite food preparation techniques including cannabis infusion.

Building a Successful Health and Wellness  Business with MaryRuth Ghiyam Health and wellness should be a priority for everybody. This also applies to the workplace, where employers should be mindful of their employees' health and wellness. Running a business is about hard work, but it's also about valuing your team and your work together. After all, a business cannot succeed without a solid group of employees. The grind is important, but being humble and empathetic toward everyone on your team is a step in the right path. In today's episode, MaryRuth Ghiyam shares her health and wellness journey that led to her successful business, MaryRuth Organics. She also talks about the importance of empathy in building a successful team and the inspiration behind her new book. If you want to know more about building a strong company culture and team, this episode is for you!       Here are three reasons why you should listen to the full episode: Gain valuable insights from MaryRuth's health and wellness journey. Learn the importance of self-care and how it can affect your employees and customers. Discover the two key qualities of a good team. Resources Connect with MaryRuth: MaryRuth Organics | Instagram Liquids Till Lunch by MaryRuth Ghiyam Create a daily meditation ritual in just seven days! Download BUILD YOUR DAILY MEDITATION RITUAL and other freebies at com! FREE Podcast Action Guide! Apply the lessons you learn from this episode as you listen! Sign up at com, and I'll send it right away! Episode Highlights MaryRuth's Journey to Health and Wellness MaryRuth's father and brother suddenly passed away. Her mother developed two brain tumors, which people believed were connected to her losses. In the process of her mother getting better, MaryRuth became excited to learn about health and wellness to help her mother thrive. MaryRuth believes that each person has an entrepreneurial spirit. MaryRuth used to be an athlete. The competitive spirit of doing difficult things merged into her business. How MaryRuth Kept Her Positive Mindset MaryRuth enjoyed being with her team and is passionate about being a team builder. Take care of yourself first, then your employees. Eventually, extend that to your customers. Build a strong company culture. A healthy and mission-driven company has authentic customer interactions. MaryRuth decided to get herself out of debt first before hiring an employee. What Prompted Her to Write Her Book MaryRuth has been teaching the contents of the book for quite a while. She finally started writing it during COVID. MaryRuth is passionate about the book because she believes that health and wellness should be free and accessible to everyone. She noticed that very successful people have the money but are always too busy working to take care of themselves. On the other hand, there are people with no money that need to be mindful of their health and The book is composed of 12 free and accessible actions that anyone can do, regardless if they have money or not. Dealing with the Pandemic It made MaryRuth feel even more empathy for every single person. The pandemic created so much loss, like the loss of going out or meeting your friends. Collectively, everyone is more interested in health and wellness now. MaryRuth went through pregnancy and gave birth to twins during COVID. The Key to Building a Good Team There are two qualities that MaryRuth values in a team: hard work and empathy. MaryRuth also wants her team to be humble. Beyond this, she makes sure to get direct feedback from her employees. MaryRuth conducted an anonymous culture survey among her employees. The results serve as a metric for MaryRuth to measure what's working and what needs to be improved on. On Self-Esteem Self-esteem comes from having a relationship with yourself. Asking people about their self-esteem allows you to reflect on your self-esteem. On Travelling and the Pandemic The first couple of months of the pandemic was great because people were able to rest. After a few months, we began to miss what was. Everything that was going on in the world added to the anxiety and stress of life. How MaryRuth Feels Radically Loved MaryRuth believes that the universe is pushing her forward and everything that is happening is for her ultimate good. She and her family believe that the universe only wants the best for them. 5 Powerful Quotes [8:15] “Once you give yourself a lot of energy through self-care, through wellness, then you can give that energy to your employees.” [13:10] “Sometimes the pain point in people's lives has so much to do with their gifts, and their purpose, and the things that will make them happy in the end.” [34:14] “If you want to be on the team, you got to be hard working but you got to have human dignity and empathy.” [38:01] “Our bodies are a direct feedback to what we're putting in and how we're treating it, and the things that we're doing.” [46:55] “Part of our ability to be present and to be mindful is to just appreciate what is.” About MaryRuth MaryRuth Ghiyam is the founder of MaryRuth Organics. She is a certified health educator, nutritional consultant, and culinary chef. She graduated from Fairfield University in Connecticut in 2006, and received certification as a health educator and nutritional consultant from Hippocrates Health Institute. She also attended and graduated from the Institute of Culinary Education (ICE) chef school, as well as the Institute for Professional Excellence (iPEC) as a Certified Professional Coach (CPC). MaryRuth has a passion for helping others take control of their health, and thinks that by doing so, everyone can move forward every day with their own health and wellness goals. Know more about MaryRuth and what she does! Connect with her through her website and Instagram.   This episode is brought to you by OUAI Go to: THEOUAI.COM  Enter code LOVED for 15% off your entire purchase   This episode is brought to you by UNCOMMONGOODS Go to: www.uncommongoods.com/loved to get 15% your purchase   This episode is brought to you by AURATE www,AURATENEWYORK.COM/LOVED to get 15% off your first purchase   Enjoy the Podcast? If you felt radically loved from listening to this podcast, subscribe and share it with the people you love! Love to give us 5 stars? If you do, we'd love a review from you. Help us reach more people and make them feel loved. Do you want to help people build a good team? A simple way is to share what you've learned today on social media. Don't forget to follow and message us on these platforms! Instagram: https://www.instagram.com/rosieacosta Twitter: https://twitter.com/rosieacosta Facebook: https://www.facebook.com/radicallylovedrosie TikTok: https://www.tiktok.com/@itsrosieacosta To feeling radically loved, Rosie

WE HOPE YOU'RE HUNGRY! In today's episode, we explore a RICH & DIVERSE culinary and cultural Jewish heritage as we take a journey through the heart of Jewish Syria, Iraq, Iran, Morocco, India, Turkey, and beyond with JENNIFER ABADI, a Sephardic & Judeo-Arabic recipe preserver & cookbook author. Together, we explore the diversity of the North American Jewish experience, discuss our feelings about the upcoming Pesach holiday, and along the way, discover some mouthwatering recipes that are simply Too Good to Passover. Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, she teaches cooking at the Institute of Culinary Education (ICE), the Jewish Community Center Manhattan (JCC), and Context Conversations at Context Travel. In addition to providing Jewish food and culture tours on Manhattan's Lower East Side, Jennifer works as a personal chef in the New York City area and offers private in-person and virtual cooking lessons. Her cookbook-memoir, “A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen” is a collection of recipes and stories from her family. Her second cookbook, “Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe” provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival.   Links: Jennifer Abadi's https://www.jenniferabadi.com/ (website) Jennifer's blog, https://toogoodtopassover.com/ (Too Good to Passover) where she shares info, insights, and recipes (including some belonging to dishes we discussed on the show) Jennifer on https://www.instagram.com/jenniferabadi/ (Instagram) https://www.amazon.com/Fistful-Lentils-Jennifer-Felicia-Abadi/dp/1558322183 (Buy) Jennifer's cookbook memoir, A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie's Kitchen, an intimate culinary food album featuring more than 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-Jewish culture. https://www.amazon.com/Too-Good-Passover-Sephardic-Judeo-Arabic/dp/1977739717/ref=sr_1_1?ie=UTF8&qid=1526057241&sr=8-1&keywords=too+good+to+passover (Buy) Jennifer's groundbreaking cookbook, Too Good to Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe. Too Good to Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre-and post-Passover rituals) appealing to Sephardi, Mizrachi, and Ashkenazi individuals who are interested in incorporating something traditional yet new into their seders. The New York Women's Culinary Alliance http://www.nywca.org/ (website)    As always, make sure to subscribe to Jewanced on https://open.spotify.com/show/6984NiP7H1ULW9lJeVt8Ie?si=6LouGFFLTsq7N2bKJhLXRw (Spotify), https://podcasts.apple.com/us/podcast/jewanced/id1522195382 (Apple Podcasts), or wherever you get your podcasts and subscribe to our YouTube https://www.youtube.com/channel/UC7r6xLC1K4Zf29i9ttxbNFg/ (channel). For more information, visit us at http://www.jewanced.com/ (http://www.jewanced.com)

Join me for today's interview and cooking demo with Chef Richard LaMarita.  Chef Rich is a Culinary Instructor in the Health Supportive Program at Institute for Culinary Education (ICE) in NYC.  Formerly, he taught in the culinary program at the Natural Gourmet Institute, also in NYC.  His specialties include Indian, Italian, vegetarian and vegan cuisines.  He has worked with numerous chefs in NYC, including Floyd Cardoz, Dan Kluger and Ben Pollinger.  Richard has been a practitioner and teacher of Ayurveda, the science of life, health and balance, for thirty-five years. He has studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi and has led seminars on Ayurvedic diet, cooking, yoga and meditation throughout the U.S., and in Europe and Asia.We start our interview by discussing what is a well-balanced Ayurvedic meal.  When you consider an Ayurvedic diet, you have to look at three points on a triangle.  The first point is food; the second is the strength and power of our digestion (known as Agni in Ayurveda); the third point is how we eat – mindful eating.  You can take the best food and even with a good digestion, you can mess it all up with how you eat.  In Ayurveda, it's important to get the six tastes, ideally in one meal.  Each taste affects the body differently.  Each taste is composed of different elements in nature and affects the body differently.  Some have a building effect; others, a purifying effect.  For someone new to Ayurveda, how does she get started preparing a simple well-balanced meal?  Ayurveda is deep, but there are things you can grab right away.    Chef Rich recommends not to worry initially about the various aspects of food other than taste.  Get a sense of the foods in each taste category.  Starting out, work on getting the six tastes every day, then in each meal, and eventually, in one dish.   It's important to know your dosha (your individual constitution) and master simple strategies for bringing yourself into balance.  Chef Rich demos a simple Ayurvedic meal that you can easily prepare at home – a digestive mung dal kitchari with swiss chard and roasted cauliflower along with a fennel paratha.  A kitchari contains a legume and a grain, a complete protein.  It is stew-like and creamy.  The combination of a legume and grain provides a complete protein.   Turmeric is added to the cooking liquid along with salt.  Rich prepares a tarka – spices toasted or cooked in ghee or oil:  cumin and fennel seeds – adding fresh ginger and whole chile along with asafoetida.  He adds the swiss chard to the spice/ghee mixture along with fresh curry leaves.  As for the six tastes, here goes:  sweet – basmati rice finished with roasted pistachio (roasted in ghee) ; sour – tamarind paste – a finishing touch (like squeezing fresh lemon); salty – salt and kombu; pungent – all the spices and fresh herbs – cilantro; bitter – leafy greens; astringent – mung dal and roasted cauliflower.  The fennel seeds in the paratha gives it a great flavor – fennel also cleanses the lymph and is a good digestive spice.  In this simple kitchari, Chef Rich incorporates all six tastes.  You leave the table feeling completely satisfied which helps with cravings.  This recipe can also be adapted for each season – focus on what's being harvested in your region.  To learn more about Chef Richard LaMarita and his work:  https://www.ice.edu/newyork/explore-ice/faculty-profiles/richard-lamarita

Melanie and David broadcast live from historic Hermann J. Wiemer Estate in New York's Finger Lakes on the first day of harvest, visiting with vintner-partners Fred Merwarth and Oskar Bynke. A native of Germany, Hermann Wiemer opened his winery in 1979; on the shores of Lake Seneca.How has culinary education adapted in the wake of the COVID-19 pandemic, and what does the future look like for aspiring chefs? Rick Smilow, president and CEO, Institute of Culinary Education (ICE), weighs in.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan's Lower East Side. Her first cookbook-memoir, "A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen", is a collection of recipes and stories from her family. "Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe", her second cookbook released in January 2018, specializes  in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre and post Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders. On this Weekend Special, Jennifer shares the etymology of the word "Quarantine" and highlights Passover traditions and foods in African, Mediterranean and Middle Eastern countries.   Jennifer is just one of the dynamic personalities featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

On today's episode of All in the Industry®, host Shari Bayer's guest is Penny Stankiewicz, pastry chef, cake artist and founder of Sugar Couture; plus, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education (ICE). Strongly influenced by her years as a filmmaker, Penny strives to tell a story in every cake she makes. A graduate of NYU Tisch School of the Arts and ICE, Penny’s background in the visual and culinary arts makes her uniquely poised to create artistic creations in flour sugar and butter. A strong visual language, sugar skills, and knack for storytelling combine to create her superpower, the ability to combine random imagery into one cohesive “cake story”. Penny is also a proud alumna of Goldman Sachs 10,000 Small Business Tory Burch Initiative. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Gjusta in Los Angeles, CA. 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®!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo courtesy of Penny Stankiewicz.All In The Industry is powered by Simplecast.

On today's episode of "All in the Industry", host Shari Bayer goes "back to school" as she is joined by Rick Smilow, President, CEO & Owner of the Institute of Culinary Education (ICE) in New York City and Los Angeles. In 1995, Rick acquired the predecessor school, Peter Kump’s NY Cooking School, which was founded in 1975. ICE now offers highly regarded eight to eleven month career training diploma programs in culinary arts, pastry and baking, culinary management, and hospitality management. In 2016, DailyMeal.com ranked ICE “the #1 Culinary School in America.” Rick earned a BA degree in history from Emory University and an MBA in marketing from the Kellogg School of Management at Northwestern University. In 2010, he co-authored Culinary Careers: How to Get Your Dream Job in Food, a 360-page “information and inspiration” book published by Random House. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Michael Gulotta's Maypop in New Orleans, LA. Listen at Heritage Radio Network, or subscribe at iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast.

Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan's Lower East Side. Her first cookbook-memoir, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen, is a collection of recipe and stories from her family. Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe, her second cookbook released in January 2018, specializes in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre and post Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders. In this episode, Jennifer shares her one way ticket to be a confectioner in the kitchens of Sultan Suleiman the Magnificent during the height of the Ottoman Empire in the mid 16th century! Jennifer also talks about Judeo-Arabic cuisine and the treasures she unearthed in assembling her book, Too Good To Passover. Jennifer is just one of the extraordinary guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they'd go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Grammar Girl, Mignon Fogarty; Journalist-Humorist-Actor Mo Rocca; ; Bronx Borough President Ruben Diaz, Jr.; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, writers and more.   

Cooking is a science, but we don’t often think of our food on the molecular level. We think about a robust of a cup of coffee, without realizing it’s the volatile compounds giving it the rich flavor. Coffee has 1000 Volatile compounds, whereas lettuce has a mere 20. In this episode of Tech Bites, we talk food science with James Briscione. His new book, The Flavor Matrix, explains how ingredients combine on a molecular level and how the human body processes these elements into taste sensations. The recipes are organized by ingredient and flavor profiles, with infographics, photos and appendix providing additional data. The origins of the book are based in James’s time working with IBM’s Chef Watson, translating recipes into data. James Briscone is the Director of Culinary Research and a chef-instructor at the Institute of Culinary Education (ICE) in Manhattan. Tech Bites is powered by Simplecast

On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut). The Food Seen is powered by Simplecast

With Passover around the corner, this week on IsraelCast we welcome Jennifer Abadi - a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan's Lower East Side. Her first cookbook-memoir, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie's Kitchen, is a collection of recipe and stores from her family. Too Good To Passover: Sephardic & Judeo-Arabic Seder Menus and Memories from Africa, Asia and Europe, her second cookbook released this January 2018,  specializes in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders.

Chef Guy is the founder, owner, and creative force behind NYC's vegan sushi spot, Beyond Sushi. Beyond Sushi is also one of my personal favorites, so I was crazy excited to have him on the podcast to unpack his life story and pick his brain.  We talk about his upbringing in Israel, his experience running his father's catering business, how he built Beyond Sushi, what it's like to be a chef, and more.  BEYOND SUSHI SOCIAL LINKS:  IG: @beyondsushinyc Twitter: @beyondsushi FB: www.facebook.com/BeyondSushi/ WEBSITE: beyondsushinyc.com/ Intro/outro music by Ellis Delta: soundcloud.com/ellisdelta Transition music: スタートアップ国 ｓｔａｒｔｕｐ　ｎａｔｉｏｎ by Anonymous420 Follow me on Instagram: @runningvegannyc Tweet at me: @wildmanna Email me: runningvegannyc@gmail.com Read my blog: runningvegannyc.com/ SHOW NOTES: People/places/things mentioned in episode Institute of Culinary Education (ICE): www.ice.edu/careerinfo/ NEW Beyond Sushi location coming to 70 Pine St: ny.eater.com/2017/6/5/ Beyond Sushi Herald Square location: www.yelp.com/biz/beyond-sushi-herald-square-new-york Learn more about Glatt kosher:  www.myjewishlearning.com/article/glatt-kosher/  www.chabad.org/library/ Nix: www.nixny.com/ Crossroads Kitchen: www.crossroadskitchen.com/ 

Chef Patti Jackson owns Michelin Star Delaware and Hudson restaurant in Brooklyn, NY, showcasing regional Mid-Atlantic fare. Patti created a "Ladies Lunch" commemorative menu for landmark Delmonico's Restaurant in Lower Manhattan. Jenny McCoy is Co-Chair for the Advanced Pastry Studies at Institute of Culinary Education (ICE). She is co-curator of the Zero Waste Food Conference, presented by ICE and The New School, where culinary industry professionals address solutions for reducing food waste.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Rick Smilow is President/CEO & Owner of Institute of Culinary Education (ICE) in New York City, a leading culinary school that has launched more than 11,000 creative careers. He discusses opportunities for aspiring chefs and food professionals and how culinary education and ICE have evolved since he took over in 1995. Georgette Farkas is owner of Rotisserie Georgette (in NYC), a stylish oasis of comforting food and ambiance. She discusses her approach to service and sourcing quality ingredients.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).