Podcasts about culinary industry

Elegant and regal is one way to describe the ambience you'll discover upon entering Autograph Brasserie in Wayne, PA, and their General Manager, Willie Fajotina, joined us to describe the entire scene--from the decor, menu, and more!  From extended Happy Hours, to Fearless Restaurant's Restaurant Week (April 7th - 13th), Easter Celebrations, and hosting private events...you can fulfill all of your dining needs when visiting Autograph Brasserie!  And be sure to stay till the end to find out what dish both Willie and Amaris were drawn to...it's just that delicious!!!https://www.autographbrasserie.comPhilly is known for a lot of things, but if you're in the know--then you know about Milk Jawn.  If you don't, then by all means tune in to learn how Milk Jawn's owner, Amy Wilson, began her path to starting this sweet-tooth friendly ice cream business and turning it into a much-loved, Philly-based brand.  Between picking flavors that are unique and utilizing localized purveyors, Milk Jawn's ice creams end up tasting rich, creamy, and oh-so dreamy.  Want to know more about Amy and Milk Jawn?  Be sure to stay tuned to learn, and also to find out what Amy might be up to next!https://milkjawn.comMeal prep like a pro with our final guest, Josh Broder and his plant-based meal delivery business, Root to Fruit!  Josh's passion for the culinary industry was rooted in his childhood and grew stronger as an adult.  Drawn to sustainability and healthier eating, along with his own personal decision to switch to a plant-based diet, Josh launched his business to offer an ever-changing menu that is well-balanced and creative.  So, whether you're looking to add healthier meals into your daily routine or too busy to create a delicious meal for yourself...make sure to check out what Josh has to offer and often, as his menu changes every week!https://www.roottofruitphl.com

As chefs, we often find ourselves caught in a relentless cycle of comparison. Whether it's scrolling through social media, eyeing our peers' accolades, or feeling the pressure to outperform, this habit can silently erode our confidence, stifle our creativity, and rob us of joy in our craft."The only chef you should be competing with is the one you were yesterday." - Adam LambIn this episode of Chef Life Radio, we're pulling back the curtain on the comparison trap that plagues so many culinary professionals. We'll explore how this mindset not only impacts our personal well-being but also affects team dynamics and kitchen culture.Breaking Free from the Comparison TrapWe'll dive into actionable strategies to help you:• Redefine success on your own terms• Cultivate gratitude and self-reflection• Use comparison as inspiration rather than judgment• Manage social media consumption effectivelyKey Takeaways:1. Understand how comparison undermines confidence and creativity2. Learn to celebrate your unique journey and contributions3. Discover techniques to foster a collaborative kitchen culture4. Develop a growth mindset focused on personal improvementThis episode offers a fresh perspective on thriving in the culinary world without falling prey to the comparison game. You'll gain insights on how to lead with authenticity, nurture your passion, and create a fulfilling career that aligns with your values.Whether you're a seasoned executive chef or an aspiring culinary leader, this discussion will equip you with the tools to break free from comparison and rediscover the joy in your culinary journey.Ready to reclaim your confidence and creativity in the kitchen? Tune in and let's start cooking up success—on your own terms.Stay Tall & FrostyAdamLinks Mentioned in the ShowOur Competition | Pier Sixty-Six The Kitchen Band | Naked Ambition Chef Steve CaputoChef Greg BarnhillSubscribe: The Recipe For Your Success Newsletter Learn More: Chef Life Coaching Realignment Media

In this episode, Chef James Barry shares his journey from a being a private celebrity chef to launching his own functional food product, Pluck. He discusses the challenges and rewards of being in the culinary industry and the importance of regenerative farming. He also explains the concept of flavor profiles and how to expand children's palates by gradually introducing new flavors. Tune in to hear Chef James' perspective on picky eating, parenting, and running an ancestral food company. Key Takeaways:Chef James Barry started as a private chef for celebrities and later launched his own functional food product, Pluck.The culinary industry is challenging and often unhealthy, but there is a growing movement towards regenerative farming and sustainable practices.Sustainable health involves incorporating nutrient-dense foods into everyday meals and finding flavors that meet individual preferences.Expanding children's palates can be achieved by gradually introducing new flavors and textures.The key to sustainable health is finding a balance between delicious and nutritious foods. Equipping children to make their own food choices and shaping their palates from a young age is important.Consistently exposing children to different flavors and textures can help expand their palates.Picky eating can be influenced by emotions and a desire for control.Parents can support their children in developing a healthy relationship with food by providing consistent exposure to different foods and flavors.Finding a balance between setting boundaries and allowing children to make their own choices is important in parenting. Eating from home is the best way to be healthy, as restaurants and grocery stores prioritize profit over health.Learning cooking skills at home is valuable and can be supplemented with culinary programs that focus on creating food from scratch.Pluck spice blends incorporate organ meats for added nutrition and can be used to enhance the flavor of various dishes.Pluck is a gateway to whole animal nutrition and provides an easy way to incorporate organ meats into daily meals.Listening to our body's innate knowledge of what it needs is crucial for making informed food choices.Find Chef James on Instagram HERE. Find Pluck seasoning HERE. Save 15% off Pluck with the code: HOMEGROWN at checkoutFind Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get  exclusive podcast episodes HERE.Find us on YouTube HERE.Shop natural home goods on Haselmayer Goods HERE.

First Ever Culinary Student Panel: Real Stories from Aspiring Chefs Join Chef Andre Natera on this unique episode of Chef's PSA Podcast featuring a panel of culinary students: Victoria, Michael, and Axel. They dive into why they chose culinary school, their expectations post-graduation, and their critical learnings in the real world of kitchens. The students share their personal journeys and ask burning questions about burnout, career advice, and much more. Tune in for an insightful discussion filled with real-life experiences, challenges, and tips for upcoming culinary professionals. Michael: https://www.instagram.com/dat_kid_legit/ Victoria: https://www.instagram.com/vics_23/ Axcel: https://www.instagram.com/garciaaxcel/ 03:55 Why Choose Culinary School? 11:01 Career Aspirations and Challenges 17:56 Realities of Culinary School vs. Real World 32:16 The Impact of Work Environment on Burnout 33:05 Understanding Physical Burnout 34:08 Mental Preparation for the Culinary Industry 35:35 Advice for Aspiring Chefs 37:56 Handling Tough Shifts 39:27 The Importance of Asking for Help 43:36 Creating a Supportive Kitchen Environment 51:05 Common Tricks and Chef Awareness 54:48 Future Plans and Aspirations 57:33 Does Age Matter in the Culinary Industry? Stay Connected: Substack: https://chefspsa.substack.com/ TikTok: https://www.tiktok.com/@chefspsa?lang=en Twitter: https://twitter.com/ChefsPSA Instagram: https://www.instagram.com/chefspsa/ Facebook: https://www.facebook.com/profile.php?id=61550525924555 Website: https://chefspsa.com/

Send us a Text Message.The Chef JKP Podcast, hosted by James Knight Paccheco, with guest Russell Impiazzi, a prominent executive chef, sharing insights on culinary education, leadership, and inspiring the next generation of chefs. Russell's culinary journey from childhood meals to working in prestigious London and Dubai kitchens is discussed, along with his focus on sustainability, community support, and training future chefs.Topics discussed:·    Russell Impiazzi's Culinary Journey·    Leadership and Sustainability in the Culinary Industry·    Community Support and Initiatives·    Russell's Culinary Insights and Future of the IndustryKey takeaways and lessons:Culinary journey: Russell's dedication, hard work, and love for food shaped his successful career in the competitive culinary world.Leadership and sustainability: Importance of nurturing leadership, collaboration, and focus on sustainability in the kitchen for creating positive change.Community support: Russell's involvement in initiatives like food banks and breast cancer awareness showcases the power of food in bringing comfort and support to the community.Personal interaction: Emphasising the significance of personal connections in the culinary world and the impact of human connection through shared meals.You can follow Russell on HEREThis show is brought to you by our amazing partners Chef Middle East - you can follow them on HERE Support the Show.Follow The Chef JKP Podcast on Instagram HERE

In this episode of "The Truth in This Art," host Robb Lee interviews Zoe Baez, a seasoned chef with over 15 years in the culinary industry. Zoe shares her journey from being inspired by her grandmother's cooking to pursuing formal culinary education and gaining hands-on experience in professional kitchens. She discusses her entrepreneurial venture in Puerto Rico, her international culinary experiences, and her unique fusion of Puerto Rican and Spanish flavors. The conversation also touches on the role of food in travel, menu development, overcoming kitchen challenges, and favorite dishes.Episode Highlights:Zoe Baez's culinary journey (00:01:22) Chef Zoe discusses her background, passion for cooking, and her culinary experiences in different states.Influences in culinary passion (00:04:25) Zoe talks about her early influences, including her grandmother and her first experiences with cooking.Memorable family dishes (00:07:51) Chef Zoe shares her favorite dishes from her grandmother and her own culinary experiments with beer-infused dishes.Career choice and early kitchen experiences (00:10:55) Zoe Baez discusses her decision to pursue a career in the culinary industry and her early experiences in professional kitchens.Learning through diverse kitchen experiences (00:17:19) Zoe explains how working in different kitchens and communities has enriched her knowledge and skills as a chef.Exploring new culinary experiences (00:18:46) Zoe Baez discusses her approach to exploring new places and their culinary specialties when traveling.Signature Dishes (00:23:44) Chef Zoe describes a memorable dish she created that represents her culinary style and heritage.Menu Development (00:29:09) Zoe explains her approach to menu development, considering seasonality, local availability, and the preferences of her clients.Key Takeaways:1. Find Your Inspiration: Discover what ignites your culinary passion, whether it's a family tradition, a favorite TV show, or a memorable meal.2. Invest in Education: Formal training and hands-on experience are crucial steps in becoming a professional chef.3. Be Bold: Take risks and start your own culinary venture, using customer feedback to refine your creations.4. Travel and Learn: Exploring different cultures and cuisines can significantly broaden your culinary expertise and perspective.Website and Socialschefzoebaez.comX: @chefzoebaezInstagram: chefzoebaezFacebook: Zoé Baez LinkedIn: Zoe Baez

JMO sits down with celebrity chef Colin Fassnidge, to chat about mental health in the kitchen. Colin opens up about his own struggles with panic attacks during the pandemic and the pressures of working in the high-intensity culinary world. They discuss topics like the impact of late nights, substance use, and social media trolls. Resources Check out ⁠⁠⁠⁠Gotcha4Life⁠⁠⁠ Call Lifeline anytime on 13 11 14 Send a text to Lifeline at 0477 131 114 ⁠⁠⁠Chat live with Lifeline⁠⁠⁠ Proudly produced in the ⁠⁠⁠Pro Podcast Studios⁠⁠⁠ Sponsors This series was made possible with the support of ⁠⁠⁠Chemist Warehouse⁠⁠⁠, ⁠⁠⁠Gotcha4life⁠⁠⁠, ⁠⁠⁠BYD⁠⁠⁠ and ⁠⁠⁠Wanderlust⁠

Kristen Kish shares the wisdom she's gained from a career as a chef, from winning  “Top Chef,” and now as host of “Top Chef.” She's pulled some gems from the agony and the ecstasy of working in professional kitchens — and of course, she's got some good culinary hot takes too. Plus, we'll learn about her gummy bear tattoo, and we'll get some wisdom about leadership — and pizza. See omnystudio.com/listener for privacy information.

In this episode, Kate Gagliardi, Complex Executive Chef for the Asbury Collection, shares her unique journey from finance to culinary leadership and offers insights on what it takes to create a positive work environment.You'll learn about:Kate's Career Journey (00:42) - Hear about Kate's transition from finance to becoming an executive chef.Creating a Positive Work Culture (01:03) - Learn how Kate encourages her teams to be creative, bold, and take care of themselves.Differences Between Restaurant and Hotel Culinary Operations (03:19) - Discover the unique challenges and exciting aspects of running a culinary operation in a hotel setting.Work Culture in Kitchens (04:07) - Gain insights into the demanding work culture in kitchens and how it can be improved.Influential Mentors and Leadership Styles (05:18) - Learn about the mentors who shaped Kate's leadership style and her approach to managing her team.Menu Development and Team Collaboration (07:35) - Understand how Kate collaborates with her team on menu development and encourages creativity.Staffing Challenges in Hospitality (15:37) - Explore the staffing challenges in the hospitality industry, especially post-pandemic, and how to address them.Misconceptions About the Culinary Industry (17:18) - Correct common misconceptions about working in the culinary industry and highlight its rewarding aspects.Thoughts, questions, suggestions? Send me a text messageThis episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships. Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

This week's Fell Into Food Podcast features Kim Olson, VP of Operations at Stan's Donuts. Kim discusses her diverse career path in the food industry, from working in health clubs to attending culinary school and various culinary roles. We talk about the importance of local sourcing, balancing classic donuts with innovation, and creating a welcoming customer experience at Stan's Donuts. Also delve into the challenges faced by donut businesses, including the impact of COVID-19, the transition to grocery store sales, and the need for work-life balance for employees. Grab a glass of milk and enjoy!Stan's Donuts Website Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

In this episode of the Chef's PSA podcast, host Andre Natera explores the reasons behind why people leave their jobs, particularly in the culinary industry. He addresses the importance of happiness and job satisfaction, sharing insights from an Instagram poll he conducted, which revealed that factors such as opportunity for growth, creative freedom, and recognition significantly influence an employee's decision to stay or leave a job. Natera emphasizes the crucial role of culinary leaders in providing a supportive and fulfilling work environment, discussing strategies to ensure job satisfaction and reduce turnover. He also highlights the necessity of a comprehensive compensation package and the importance of understanding and addressing the different needs of employees, based on Maslow's Hierarchy of Needs, to foster a loyal and happy workforce. Food Cost Oracle will help you find solutions to your food cost problems, teach you the basics of food cost and also help build excel spreadsheets with formulas. Free to use for OPEN AI Premium users

“Nothing lasts forever, we're all gonna die. It's all very short. So, having that perspective kind of makes you say, ‘We're not around for that long, we probably should make the most of it and be happy.'” In this episode of Entreprenista, we sat down with Aishwarya Iyer, founder and CEO of Brightland, a stylish olive oil, vinegar, and honey company that sources its products directly from small family farms in California and Hawaii. Aishwarya was inspired to create Brightland as an ode to her family's passion for food and the nourishment that comes from sharing a table with loved ones. Tune in to hear how self doubt nearly stopped Aishwarya from following her dream, the resources she targeted to get the brand launched, and how Brightland has evolved since its 2018 launch.  We talked about:  The entrepreneurial spirit doesn't always start early on (02:14) How working with a life coach can be transformational (10:16) Aishwarya's R&D process for Brightland (14:29) The decision to raise venture capital (22:16) The evolution of Brightland's marketing strategy (26:45) Connect with Aishwarya Instagram LinkedIn Brightland Join us for Entreprenista Founders Weekend: Join us from May 3-5th at The Ritz-Carlton in Orlando for your opportunities to connect and build relationships with the most powerful women in business. We can't wait to be with you in person at our Founders Weekend Wealth & Wellness Retreat. Reserve your tickets here.  Are you ready to make meaningful business connections that lead to real business results?    Join our Entreprenista League community of women founders at entreprenista.com/join! You'll have access to a private community of like-minded Entreprenistas who are making an impact in business every day, special discounts on business products and solutions, exclusive content, private events, the opportunity to have your story featured on our website and social channels, and access to Office Hours with top founders who have been on our show! We can't wait to welcome you, support you, and be part of your business journey!   Thanks for tuning into this week's episode of The Entreprenista Podcast - the most fun business meeting for women founders and leaders. If you enjoyed this episode, please subscribe to the show and leave a review wherever you get your podcasts.   Apple Podcasts | TuneIn | Spotify | Stitcher | iHeart Radio | GooglePlay   Be sure to share your favorite episodes across social media to help us reach more amazing female founders, like you.

Our episode today is a heartfelt conversation with the powerhouse behind Giving Kitchen, where we uncover the incredible journey that led Jen from personal tragedy to the founding of an organization that's the embodiment of hope for food service workers facing crisis. Through Giving Kitchen, Jen and her team have turned the tables on misfortune, offering over $11 million in aid to more than 17,000 individuals who keep our favorite eateries running.This episode is a celebration of the strength that comes when we support those who serve us, and a reminder of the profound impact that stems from a single act of kindness.

In this episode, Kareem El-Ghayesh, the founder and pitmaster at KG BBQ in Austin, Texas, joins us today. His path from the banking sector in Egypt to the heart of Texas barbecue is incredible. Kareem has revolutionized the barbecue scene, fusing the unique blend of spices and techniques from Middle Eastern cuisine, with traditional Texas BBQ. Learn the tools and invaluable lessons that allowed Kareem to turn his life around, leave his country, pursue his passion and ultimately create his life's work. Kareem was born and raised in Egypt. After tasting Texas-style brisket for the first time over a decade ago, Kareem became enamored and left his job in Egypt to live in Austin and pursue his passion to master barbeque. Kareem trained under legendary Austin pitmasters for years, allowing him to hone his culinary craft and eventually combine his Egyptian upbringing with Texas barbecue to launch KG BBQ. His passion project quickly became one of the hottest spots in town. Kareem is known to bring a fierce creativity, care, and passion to his art, which you can distinctively taste in his food.Other topics include the art and science behind top barbecue, favorite cuts of meat and barbecue tricks, the intricacies of blending cultural cuisines, what it's like working as a BBQ pitmaster, pursuing your passion, intrinsic motivation, food bringing people together, the differences in BBQ between Texas and Egypt, knowing when to quit your job, the power of believing in yourself, and many other topics.(00:00) - Kareem's Transition to KG Barbecue(10:12) - Transformation Through Texas Barbecue(18:21) - Barbecue Techniques and Experiences(30:21) - Barbecue Job Hunt in Austin(37:22) - Dreams and Evolution in Austin(41:27) - Transitioning Careers in Culinary Industry(48:39) - Glimpse Into Culinary Job Experiences(54:48) - Success in Food Truck Business(01:16:29) - From Supper Club to Food Truck(01:26:19) - Becoming the Hottest BBQ in ATX(01:40:09) - Overcoming Challenges for Success(01:48:44) - Pursuing Dreams and Following Passion *** LINKS*** Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with KG BBQInstagramWebsiteAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

Join us on "Behind the Burner" as we dive into the world of kitchen organization in "Kitchen Harmony: Organized Bliss."Discover practical tips and insights to streamline your cooking space, from decluttering to line, to cleaning up the walk ins. Whether you're a seasoned chef or a home cook, learn how an organized kitchen can enhance creativity and efficiency.Subscribe now for a clutter-free, blissful cooking experience!Kitchen Harmony: Organized Bliss" — Let's cook with clarity!

On this episode, Ragnar speaks with Chef Zana Alvarado of SA Chefs to address gender disparities in the culinary world and support the advancement of women in this male-dominated industry. Chef Zana, the National Chairperson for SA Chefs' Women in Culinary Committee, shares more on the Women in Culinary initiative, her personal journey in the industry, and the need for more awareness and inclusion in culinary education. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this Episode, from his humble beginnings growing up in Argentina to Korean parents, Antonio Park describes his journey, including how true focus and discipline resulted in his rise towards the top of the Culinary Industry. Today, Antonio has his hands full (not only in the kitchen) but operating restaurants & businesses world wide. He is a Canadian success story and one of the most respected Chefs in North America.  This Episode is Sponsored By: www.lesdeliceslafrenaie.com The Drive Podcast is Brought to you by: www.ownspace.com    

Clarisa Jimenez serves as the President and CEO of the Puerto Rico Hotel & Tourism Association (PRHTA). In her role, she holds the responsibility for the operation of the 400 member association and collaborates with the board of directors to make decisions and implement objectives. Jimenez develops and executes annual strategic plans, ensuring the maximum effectiveness of the Association in various areas such as supporting allied members, membership development, advocacy programs, marketing, internal and external communications, public relations, events management, liaison with other tour and travel industry associations, maintaining sound fiscal policies, cultivating staff talent, reviewing new revenue generation streams, and managing a budget of $1.2 million. With over 30 years of experience in the tourism industry, including 14 years at the Puerto Rico Tourism Company, Jimenez is regarded as a high-energy leader who consistently encourages employees to maintain a positive attitude, particularly during challenging times. She is an exceptional speaker and strongly believes in always promoting transparency. Her contributions have been recognized through various awards and honors, including being named Caribbean Business Influential Businesswoman in 2005, SME Top Management Award in 2006, National Hotel Association Executive of the Year in 2008, and Hispanic Executive in 2012. During her tenure at the PRHTA, Jimenez has achieved notable accomplishments, including maintaining a high member retention rate of 94%. She established the Tourism Industry Employee Scholarship Fund and implemented the Beyond Hospitality: Taking the Art of Service to the Next Level, formerly known as the Six Keys for Top Notch Service Certification. Additionally, she played a leading role in creating Saborea Puerto Rico, the most significant culinary event in the Caribbean, and developed the Lifetime Achievement Award for Puerto Rico's Culinary Industry. In terms of governance, Jimenez led efforts to prevent the implementation of an additional room tax in San Juan, worked towards establishing a Destination Marketing Organization, and successfully opposed a bill to legalize illegal slot machines in Puerto Rico. Jimenez's experience includes serving as the head of the marketing division at the Puerto Rico Tourism Company and as the regional director responsible for the operation and promotion of the company's western region in California. She also held the position of President at Hospitality Marketing and Solutions, Inc., a consulting firm specializing in tourism marketing. Beyond her role at the PRHTA, Jimenez actively participates in various organizations and boards. She is involved with the Scholarship Foundation for Hotel & Tourism Studies and serves as a board member of the Caribbean Hotel and Tourism Association (CHTA) and the Caribbean Society of Hotel Association Executives (CSHAE). Jimenez is also a member of the Board of Directors of the Interagency Beach Management, overseeing the island's Blue Flag Certification Program, as well as the Private Sector Coalition. Furthermore, she contributes her expertise as a member of the Advisory Boards of the University of Puerto Rico, Carolina Campus and The International School of Tourism & Hospitality Management at Universidad del Este, recinto de Carolina. --- Send in a voice message: https://podcasters.spotify.com/pod/show/wilka-nascimento/message

Get ready to sauce up your day with a side of laughter! In this episode of "Behind the Burner," we're taking you on a flavorful journey into the world of "Mother Sauces" — the foundations of classic French cuisine.Join us as we unravel the secrets behind the five iconic mother sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. But hold on to your chef's hat because we're not stopping at culinary education. This episode is seasoned with humor and spiced with rants about our favorite (and not-so-favorite) food dishes.Our hosts will be dishing out witty commentary, hilarious anecdotes, and playful banter that will keep you entertained throughout. Whether you're a seasoned chef or just someone who loves a good laugh and a great meal, you're in for a treat.We'll explore the versatility of mother sauces, discuss their role in creating beloved dishes, and maybe even share a few secrets about our own culinary mishaps. It's a culinary adventure with a side of comedy you won't want to miss.So, if you're ready to stir up some laughs and uncover the saucy side of food, tune in to "Mother Sauces Unveiled: A Saucy Affair with Food and Comedy." Subscribe now and get ready to spice up your day with a hearty serving of knowledge and humor!

Step into the world of flavors with our lighthearted and aromatic episode, "Spice Odyssey - An Aromatic Journey." Join us as we embark on a delightful exploration of spices, soups, and the heartwarming world of food.This episode, it's all about celebrating the simple joys that a dash of spice or a comforting bowl of soup can bring to our lives. From the vibrant kick of chili peppers to the cozy warmth of star anise, we're diving into the wonderful world of spices that add magic to our dishes.We'll be indulging in a friendly rant about our favorite spices, sharing anecdotes about those unforgettable soup experiences, and embracing the art of savoring every bite. Whether you're a seasoned chef or simply someone who loves a good meal, you'll find yourself nodding along to our passionate food discussions.Join us for a casual chat filled with laughter, culinary tips, and heartwarming stories that only a delicious bowl of soup or a perfectly spiced dish can bring. "Spice Odyssey - An Aromatic Journey" is the perfect way to unwind, smile, and fall in love with the world of food all over again.Tune in and let's sprinkle a bit of flavor and a lot of joy into your day. Subscribe to "Behind the Burner" now so you never miss a moment of our delicious conversations.

In this captivating episode of "Behind the Burner," we embark on an extraordinary culinary journey with a guest chef whose path to success has been nothing short of remarkable. From starting at the bottom and rising to an executive position, to overcoming challenges including a prison sentence, this chef's story is a testament to resilience, passion, and the power of second chances.Join us as we delve into the riveting tale of a chef who transformed adversity into culinary artistry. This special guest began their culinary journey from the depths of the kitchen, working their way up from a dishwashing role to becoming the head chef of a prestigious establishment. Their story of determination and dedication is an inspiration to aspiring chefs everywhere.But the journey doesn't stop there. Our guest also stands as the creator of a thriving Facebook group with over 100,000 followers, all united by their love for "The Lord of the Rings." and blending fantasy with the culinary arts.From discussing the challenges of their past to the triumphs of their present, we uncover the essence of this chef's culinary philosophy, and their secrets for building a passionate and engaged online community.Join us for an episode that celebrates the power of transformation, the magic of culinary creativity, and the fellowship that arises when food and fandom collide. Tune in to "Food and Fellowship - The One Chef to Rule Them All," and be inspired by a story that proves that the journey to success is often the most extraordinary adventure of all.Don't forget to subscribe, rate, and review our podcast, and share this episode with fellow food enthusiasts and Tolkien lovers.

Do you want to enhance your culinary career and unlock greater growth opportunities? Are you searching for a solution that can bring you improved career clarity and advancement in the culinary industry? Then look no further!By enlisting the expertise of a specialized career coach in the culinary field, you can achieve exactly that.They hold the key to guiding you towards a more fulfilling and successful culinary journey, helping you reach your goals and aspirations."They just don't teach this stuff in culinary school" ~ Chef Adam LambIn this episode, you will be able to: Discover how career coaching can drastically enhance your culinary career journey. Delve into the profound impact of experience and knowledge on culinary success. Appreciate the unique advantage a specialized culinary career coach offers. Explore the significance of curiosity and humility in both personal and professional advancement. Understand how fostering a supportive culinary culture can boost the growth of industry professionals.The key moments in this episode are:00:00:02 - Introduction, 00:00:32 - The Need for Career Coaching, 00:01:58 - Relatability of Career Coaches, 00:04:39 - Adam's Culinary Career Path, 00:10:43 - The Importance of Community and Belonging, 00:14:42 - Coaching and Mentoring in the Culinary Industry, 00:17:36 - Shifting Focus from Mission to People, 00:20:21 - The Difference Between Management and Mentorship, 00:23:58 - Choosing Consciously in the Culinary Industry, 00:25:15 - Changing the Culinary Industry Culture, 00:29:11 - The Coaching Process, 00:30:09 - Long-Term Growth, 00:30:33 - Changing Relationships, 00:35:09 - Identity and Purpose, 00:37:52 - Reconnecting with Guidance, 00:44:37 - Join the Chef Life Brigade, 00:45:00 - Contact Information, 00:45:25 - Immediate Help and Continuous Improvement, 00:45:54 - Pleasure and Key Takeaways, 00:46:37 - Connect and Support, Click here for more information about this episode.Turning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of the restaurant business in favor of innovative solutions to our industry's most persistent challenges.Check out the videocast onYoutube Linkedin FBSupport for The Hospitality Industry:Chowco.orgI Got Your BackThe Burnt Chef ProjectChef...

I have a crazy month ahead of me, but I wanted to highlight two important aspects. The first one is my book coming out on August 31st. I got a gift coming with the first purchasers. Your loyalty will be rewarded, Next, I have an NFT project with Feedery called Culinary Creatures. This is going to revolutionize the Culinary Industry. You will not want to miss out on this episode.Save $110 off the full list price of Stock Advisor for your first year, go to this link and start your investing journey today! Offer Code: Scoop*$110 discount off of $199 per year list price. Membership will renew annually at the then-current list price.Liquid IV Link, use promo code SCOOP for 20% off

I have a crazy month ahead of me, but I wanted to highlight two important aspects. The first one is my book coming out on August 31st. I got a gift coming with the first purchasers. Your loyalty will be rewarded, Next, I have an NFT project with Feedery called Culinary Creatures. This is going to revolutionize the Culinary Industry. You will not want to miss out on this episode.Save $110 off the full list price of Stock Advisor for your first year, go to this link and start your investing journey today! Offer Code: Scoop*$110 discount off of $199 per year list price. Membership will renew annually at the then-current list price.Liquid IV Link, use promo code SCOOP for 20% off

In this episode, we talk about knives, knife cuts, knife injuries, and food dishes. We rant and share stories, we joke about topics, and question each other on terms of certain knife cuts. 

This Episode will Introduce you to the Host and Co-Host. Explain what this podcast series is and give a glimpse into what you can expect from Behind the Burner.

This Episode goes into Chef Zak and Chef Randy's typical day in the industry, from opening to closing and everything in between. If you enjoyed the show please share it with a friend and follow us on social media - behindtheburnerpodcast on youtube. 

Simon and Shawn sit down with their good buddy Nick for part 1 of a two-part discussion of life in the culinary industry. The boys go into what it means to be a "chef", end up swapping Anthony Bourdain stories and never even get to the question that brought them together... Cheers! Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Kitchen Confidential: https://www.amazon.ca/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060899220 Tojo's Restaurant: https://tojos.com/ Edward Tuson:  https://www.sookenewsmirror.com/obituaries/edward-tuson/ Simon's Instagram: https://www.instagram.com/knight_baker_simon/ Flavorful Origins: https://netflix.fandom.com/wiki/Flavorful_Origins Black and Blue Steakhouse: https://blackandbluesteakhouse.ca/vancouver-home/  

In this episode of Make More Money Cooking we are celebrating episode 100 of our podcast. This has been an extremely fulfilling journey and we are just starting. In this episode we talk about the journey and our students successes. We want to thank everybody for taking the time out of their days to listen to us and allow us the opportunity to earn your time. Also, we are giving away a gift certificate to Chubo Knives in this episode. Support the show

In this episode of Make More Money Cooking Podcast, Chef Ryan Francis goes into how he charges for travel to and from an event. There are many reasons why we would do this and many reasons why you might not want to do this. We dive in and talk in depth of the pros and cons of charging for travel time. Support the show

Gearry Caudell is a Culinary Leader who has worked as a Chef at Four Diamond resorts and decided he wanted to make a career change to the education side. He now works as the Head of the Savannah Culinary Institute. ABOUT PODCAST Skill Stadium podcast is the voice of the skilled trades.  Every two weeks on Thursday, we feature guests from all over the world with the following backgrounds: Business Owners Hiring Managers Skilled Trades Professionals Trade School Administrators Career Coaches Skilled Trades Influencers The purpose of the podcast is to share stories, career advice, and job opportunities in the skilled trades. You are invited every week to listen in on a conversation with people who are passionate about the skilled trades. You get the information you cannot google, from real people doing the work. Skill Stadium Links Website www.skillstadium.com Apple https://podcasts.apple.com/nz/podcast/skill-stadium/id1530074050 Facebook https://www.facebook.com/SkillStadium4Jobs Instagram www.instagram.com/skillstadium/ YouTube Channel https://www.youtube.com/c/SkillStadium LinkedIn https://www.linkedin.com/company/skillstadium/?viewAsMember=true Twitter https://twitter.com/SkillStadium TikTok www.tiktok.com/@skillstadiumtradesjobs

In this episode of Make More Money Cooking, Chef Ryan Francis talks about the good and bad of starting a supper club through his experiences trying to start one! Supper Clubs can be a great way to get your name out there but are they a great way for you to sustain your business? Let's talk about it! Support the show

In this weeks episode,  Chef Ryan Francis talks about his experience with partnering with Airbnb hosts. There is a huge opportunity in the world today with people that rent out their homes for customers that are visiting their city. Within those confines, there is opportunity for chefs to partner with those hosts to make experiences that they can have inside their home. There is always an opportunity lurking and with the Make More Money Cooking Podcast, we exploit those opportunities to our listeners so they can learn how to monetize their passion for cooking. Support the show

In episode 96 of the Make More Money Cooking Podcast Chef Ryan Francis goes into why some chefs leave restaurants to become private chefs and why some private chefs end up becoming restaurant chefs. There are a lot of reasons why chefs change career paths but one that is become more and more popular is switching to the private sector. Chef Ryan Francis made the switch 8 years ago and is never turning back, he explains how his life changed and how yours can too if you are thinking about going into the private sector of cheffing. Please leave a review for us, we really appreciate it and want to continue to provide value to all of our listeners. Support the show

WE have been taking questions on the Facebook group from our students and on this series we are answering your questions on how to build a better personal or private chef business. On this weeks episode, we are talking about how important it is to build experiences that people want to be a part of and how research and development play a big role in the world of service based businesses. There is an infinite amount of ways that you can create superfans in this space and in this episode, we talk about them and how we think you can gain an advantage over your competitors. Support the show

We asked the Facebook community for some feedback and we wanted some opinions on podcast topics. Today- we talk about scaling your business. It can be daunting and sometimes defeating when you are trying to build up your business, especially with no help, let's dive in there and see if we can't get you all there sooner on this episode of the make more money cooking podcast. Support the show

This episode is also available as a blog post: https://thecitylife.org/2023/03/29/the-it-gets-better-project-premieres-new-web-series-the-assignment-focusing-on-career-readiness-in-culinary-industry-for-lgbtq-youth/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/citylifeorg/message Support this podcast: https://podcasters.spotify.com/pod/show/citylifeorg/support

Ryan Francis the owner of Gather and Forge talks about building a PREMIUM brand. Sub-par businesses create sub-par brands and that is because not all brands are the same. There are things that you must do in order to become the go-to brand, especially when you have competitors in your space. Does the website look and feel good? Does it work good? Let's dive in and talk about it!Support the show

Ryan Francis talks about how to reinvest in your business. When you are starting business, there are some very important things that you have to learn and one of those things is how to reinvest in your business. There are several ways that you can reinvest in your business and Ryan talks about how he does it with Gather and Forge. Support the show

Hosts Ryan Francis and Anthony Nicaj talk about procrastination and how to deal with it. There are several reasons why people procrastinate and the reality of it is that by nature we all procrastinate. Is there a reason that we all do this or is this just something that we cannot stop? Procrastinating often times shows its head when projects are so large that completing it seems like an impossible feat but there is a way to get things done in chunks to make the project seems much smaller. Support the show

Hosts Ryan Francis and Anthony Nicaj talk about the age old question 'What is your specialty". This gets tossed around a lot when you are a personal or private chef and we thought that it might be a great place to explore answers for the question while on a quick podcast. Support the show

My guest for this episode is avid collector and chef, Jason Castillo. We discuss taking collectibles out of the box, jobs we wouldn't want to have, his time as a mechanic, why he has no interest in social media, bread, our favourite Linkin Park songs and much more.

Ryan Francis and Anthony Nicaj dive into what culinary arts is forming into. We dive into what it is like to be an intern at some of the best restaurants in the world. There is a shift in the arts and we are seeing it change right in front of our eyes. Support the show

Ryan Francis and Anthony Nicaj talk about Artificial Intelligence and how it might be used in the personal and private chef business. ChatGTP is a language A.I. that will allow it's users to ask questions that will write copy for their businesses. A.I. is going to change the way we do our work and we dive in here to how it might do that. Either get on the boat or get left behind.Support the show

In this episode of Make More Money Cooking Podcast we dive into the age old question... How do I get more clients in my business? It is one thing to actually start your business but how do you get clients so that way you can stay in business? What are some ways that you are able to reach more potential clients and more ways that you are able to scale your business. This is super essential when you are starting and it is something that a lot of people really struggle with. Let's dive in and figure this out together! Support the show

In this episode of Make More Money Cooking, we talk about the difference between creating a side gig and a real business. A lot of people want to do this but don't know how to make it a real business. It is tough and we are are here to help you understand what a transition might look like for you. Entrepreneurship is hard and there is not a lot of education out there that talks about creating a business when it comes to personal or private cheffing. Support the show

In this episode of Make More Money Cooking, we talk about personal branding and how important it is. Personal branding is essential when it comes to any entrepreneurial journey. How do you go about branding and design? Why is it important to have a brand and what does it represent within your company? Let's dive in and talk about business and personal branding so that you can have a leg up on your competition. Support the show

Chef Ryan Francis who is the founder of Gather and Forge private chef services in Austin, Texas talks about what it takes to continually learn more about the craft of cooking. From staging to cookbooks and all the way through menu development he dives in to the world of expanding your horizon when it comes do cooking. There is infinite amounts of knowledge on how to learn more about your craft and all it takes is getting outside of your comfort zone and realizing that you have the brain power to do this, you just HAVE to GO AND DO IT!Support the show

Ryan Francis and Anthony Nicaj founded Make More Money Cooking to help cooks and chefs around the world monetize their passion for cooking. There are so many ways that chefs can earn a living when it comes to cooking but what we have found is that there is not a lot of education out there when it comes to simply learning how. After 7 years of personally building a $1M private chef business, we have decided to educate out people on how to do this. It requires a lot of work but the world is endless when you figure out that there are people out there that are making a lot of money doing this and the best part of it is that they are also the creators of their time. Dive in with us so you too can learn how to make more money cooking. Support the show

Julian Jacobs built his career in the culinary industry with the skills and entrepreneurial mindset he cultivated at Wake Tech's culinary school. In this episode, he discusses the wide range of career opportunities available in the culinary field and how those who leave it can still use the skills they learned in the kitchen to be successful in other ventures. Join us as we dive into Julian's story and learn more about the entrepreneurial opportunities available in the culinary industry.Learn more about The Burrow.Ready to move forward with NACCE? Learn more about the National Association of Community College Entrepreneurship.Follow NACCE on Facebook, Twitter, and LinkedIn.Watch this episode on YouTube!

This week's episode of Food Farms & Chefs radio show is happy to welcome our friend, and celebrity chef, Georgeann Leaming back to discuss all her numerous endeavors, including the newly established pop-up concept; Zang Croissants. These buttery, flakey, and Super-sized pastries caught our attention, as I'm sure they will catch yours too! She's also joining us to chat about her role as one of MAPP's Ambassadors; MAPP stands for: Mentor, Advocacy, Purpose, Power of women. And how her involvement within the supportive community of MAPP coincides with other groups that she is involved with. All of whom offer equal support and comradery for women within the culinary and hospitality industry. We'll then take you into the hustle and bustle of becoming a chef when we took a behind the scenes look at Chef Barry Galasso as he taught his students (and our co-host Amaris Pollock) how to prepare a crab cake from scratch. Yes, you'll even get the recipe that Chef Galasso used to create this foodie-favorite dish, right down to his plating suggestions! We'll then take a seat to speak with Chef Barry one-on-one to hear how he began his career and what led him to inspire future generations of chefs at Camden County Technical High School in Sicklerville, NJ.

It is Black Friday and we have lost out minds. We are dropping the price of the course to an unreal level. Go get them.Support the show

Ryan Francis and Anthony Nicaj started Make More Money Cooking about 2 years ago. Today Ryan goes solo and apologizes for their lack of participation in podcasting. He also talks about social media trends having to do with TikTok and YouTube Ads. Get ready for a black Friday sale! Support the show

Chef, Restaurateur and Emmy-winning TV host Mark Tarbell talks about the restaurant industry's recovery after the pandemic. 

After more than two years in the making, we're proud to share with you the course that we think will help change the lives of entrepreneurial chefs everywhere. https://makemoremoneycooking.mykajabi.com/mmmc-1Support the show

We are BACK with Part 2 of my wine down session with Chef Lisa Brooks! In this episode, we talk about content creation, social media haters, what it was like to compete on Chopped, her biggest cooking motto, and why she's so passionate about working with Black women If you want to become a personal chef, check out Chef Lisa's free training on how to make six figures in the first year of business! Listen to Part 1 with Chef Lisa Connect with Chef Lisa Brooks! TikTok Instagram Website In this episode: Why I struggled to ask Chef Lisa to assist me in the Charlotte SHOUT! Festival The behind-the-scenes tea of the competition I never told Chef Lisa… until now Vegan does NOT mean skinny or even healthy lol Chef Lisa's core value of “The Joy of the Feast” and what that means to her Whether Chef Lisa feels restricted by dietary restrictions at dinner parties or events The ups and downs of content creation on different platforms How we deal with mean comments on social media How we really feel about social media influencers Whether content creating actually pays off Chef Lisa's experience and strategy on Chopped on Food Network and whether she'd do another cooking competition in the future Why Chef Lisa is so passionate about hiring and mentoring Black women in the culinary industry Welcome to Plant Girl Magic! I'm Chef Joya, a celebrity vegan chef known for making the vegan versions of your favorite soul food and afro-caribbean dishes so good they rival the originals. On this podcast, I'm sharing the stories behind the magic, from my own vegan journey and celebrity stories, to topics I care deeply about like food injustice, family, and life as an influencer. If you have a topic you want me to cover on the podcast, please send me a DM on Instagram @cookingwithjoya. The Plant Girl Magic theme music is produced by my brother, Y'oMusic. Connect with Chef Joya! Instagram TikTok YouTube Facebook Website Chef Joya's Nest

Ryan Francis and Anthony Nicaj talk about meal prepping or personal cheffing. There are a lot of ways that we can earn money in this industry and one of those ways is meal prepping. Meal prepping is when you go into a clients home and cook a weeks worth of meals for them. This is how Gather and Forge started and one of the main sources of income that most chefs will start with. Listen as we unpack this revenue stream. Support the show (https://www.buymeacoffee.com/MMMC )

Ryan Francis and Anthony Nicaj get a question from one of our listeners. There are a lot of things that need to be unpacked when starting to create a personal chef or private chef business and there is no real roadmap when it comes to this line of work. This listener asks us what kind of steps they can take in order to expedite success. Creating a personal or private chef business is no easy feat but there are things that you can do in that will fast track your success. Support the show (https://www.buymeacoffee.com/MMMC )

Ryan Francis and Anthony Nicaj talk about the pros and cons of having a dialed in niche. There are so many ways that you can start a personal chef business or private chef business and some are better than others. What happens when you are so good at one thing that you want to make it a niche that you are known for? What steps do you think you should take take in order to ensure that you niche doesn't fail? Support the show (https://www.buymeacoffee.com/MMMC )

Ryan Francis and Anthony Nicaj talk about how to deal with clients that are sometimes not the best fit for the company. There is a fine line that we all flirt with in a personal or private chef business that divides what clients are great and what clients are not. Where is that line and how do you know how to spot that kind of client? What do you do when you are dealing with a client that has no reasoning for making accusations about your brand. We get down to the bottom of it here. Thank you all for listening to the Make More Money Cooking Podcast!Support the show (https://www.buymeacoffee.com/MMMC )

Ryan Francis and Anthony Nicaj have a conversation about some of the stranger things they have encountered while being a personal chef or private chef. Being in this field means that you are going to experience strange request and you should know how to react when one of those "strange" requests surfaces. Being a personal or private chef means just that.. that you are privately cooking for an individual in their space and with that comes some very private requests. We dive in here on episode 74 of the Make More Money Cooking Podcast. 

Ryan Francis and Anthony Nicaj talk about marketing and spending money on it. There is always something that can be worked on when it comes to marketing and advertising. It is tough to know when you need to spend money and when you need to bootstrap. We definitely have an opinion and we want to share them with you. When running a personal chef or private chef business there are a lot of moving parts and its always tough to know what to do. We chat unscripted about all the problems facing out business and we always want to share it with you! 

Episode one was tough to record, It's been sometime and my chops are weak. After several attempts I decided to reflect on some moments in my career and the movies that take me back every time I watch them. Often when I work on food at home I put on A cooks tour, Noma Movies, Chef, or Big Night. They get me in the mood to do better or my best at times. Like music can take you back to times in your life, these movies do it to me in a certain way. Almost like an addiction at times. 

Are you wondering what 2022 has in store for your online culinary business?It goes without saying that the last two years have been a rollercoaster ride for us all. In the summer of 2021, life began to feel normal again, at least here in the United States. People hopped on planes to vacation with family and friends and re-experience life away from their laptops and Zoom meetings.Later in the year, we experienced a shift as Omicron took over the headlines and made us question our new normal, yet again. Of course, no one knows what 2022 will bring but I'm excited to share my thoughts based on the trends and shifts that I'm seeing in the online culinary industry.In this episode, I'm pulling out my marketing crystal ball and sharing my top 3 predictions for the year ahead. So get cozy,  pour yourself a cup of coffee or tea and join me as I share my take on the coming year!SUBSCRIBE, RATE & REVIEW:Are you a fan of the podcast? Do you always look forward to the next episode? Amazing! You can help us grow by leaving The Experiential Table a rating and review wherever you enjoy your podcasts. HELPFUL LINKS:Join my FREE Planning Potluck starting January 24th!Check out the Episode TranscriptConnect with me and send a DM on Instagram

This week, we're wrapping up 2021, and ready to welcome in 2022. Listen to this episode for an update on the Chefs Without Restaurants podcast, and what you can expect in 2022. Wishing everyone a healthy, happy, and safe holiday.SponsorLooking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

Women represent a large portion of the restaurant workforce but they make up only 18% of top chef positions in America, according to the latest data from the U.S. Bureau of Labor Statistics. Reset talks with Chicago chef Beverly Kim who wants to change that through her nonprofit, The Abundance Setting.

Father, chef and tattoo artist, Lance Pfaff is my guest for this episode. We discuss the culinary industry, pop/punk bands, our favourite Ryan Reynolds movies, tattoos, the dangers of exacto knives, board games and much more.

Today's guest is an educator at heart that has definitely made his way through kitchens in many different forms. Chef Steven McIntyre is a culinary instructor based in Birmingham, AL. To some of you, his voice will sound familiar because Chef McIntyre was first introduced to the fam last year during our Black Food Entrepreneurship Webinar SeriesThis week, we learn about his entry into the industry, benefits of culinary school, his experience working on a food truck at the time of the interview, and all the career options that are available to you in the culinary arts beyond being a chef or line cook

In this Pilot Episode of Season 2 we got a Chef Baker who switched her career from Bio-Tech to being a Baker and getting deep into the Culinary Science Side. She's the President of the Club Sexuality Awareness and Gender Equality at the Hyde Park Campus of The Culinary Insititute of America, She talks about the Taboo and advocates about the LGBTQ Community and what it feels to be the Female Chef in the Male dominant Industry  --- Support this podcast: https://anchor.fm/bawarchi/support

Imagine a place in social media that is dedicated to celebrate, to bring awareness and to feature influential women in the food, beverage and hospitality industry. A place where you can see, in your city, women who are restaurant  owners, founders, general managers, directors, and executive chefs. A place where you can observe how their creations come to life, how they prepare extraordinary dishes while sharing recipes and their stories in fascinating videos on Instagram. That place exists. And the creator is with us today. Her unique experience and mission bring Dish'n Dames to life. It is an honor to welcome Lorena Legarreta to the show!Time Stamp:01:15    Meet Lorena Legarreta01:30    The Journey in Creating Dish'n Dames: Fulfilling a Need to Highlight Successful Women in the Culinary,  Food & Beverage, and Hospitality Industries03:01    Taking the First Step06:43    Interested in the Culinary Industry? Steps to Take08:01    Internship Possibilities and more10:42    The Big Event: Fork & Flame – A Live Fire Competition11:24    Exciting Result: Building a Network and a Community15:02    Challenges to Overcome18:01    Expanding from Central Texas to Other States and Countries19:52    Social Media and Contact Information Lorena Legarreta, MBAInstagram @dishndamesLinkedIn: https://www.linkedin.com/in/lorena-legarreta Stay in Touch⠀⠀⠀⠀⠀⠀Instagram: @Life100Podcast⠀⠀⠀⠀Website: Life100Podcast.comEmail: Life100Podcast@gmail.com⠀YouTube: Life 100 Podcast Music from https://www.zapsplat.com

Massimo Bottura has built and consolidated his reputation as one of the world’s most creative culinary figures over the last twenty-five years. He has also been recognized for his commitment to food waste and social isolation. He walked us through his story of success, and about what made Osteria Francescana so renowned.In this episode, we will cover the following topics:2:04 - Learn to dare7:15 - “Ups I dropped the lemon tart”15:23 - Sustainability and Food for the soul23:00 - Casa Maria Luigia29:20 - Kitchen quarantine37:17 - An advice for students43:00 - Travelling and the influence on his cuisineFollow us on:Instagram: https://www.instagram.com/italian.minds/LinkedIn: https://www.linkedin.com/company/italian-minds/Facebook: https://www.facebook.com/italianminds.podcast

This episode was created from my heart ♥ for you.Yoda's journey into cooking begins with playing in the dirt at my childhood home in Thorndale, Ontario. I started navigating my way through the restaurant scene, and later became a Red Seal Chef, restaurateur and private caterer. I've always loved food and once I got a taste for professional cooking and entrepreneurship, I always knew this is what I wanted to do with my life!I was raised as your typical 'country' kid... I played in the dirt, always had to help with the chores, and I considered eating cherry tomatoes right off the porch plant an 'after school snack.' I wasn't an incredibly adventurous eater, but was lucky enough to have parents that cared about food. My mom was always a great cook - I have fond memories of making onion buns with her in the winter to go alongside hearty stew (I can still smell those onions!) My dad became a great cook a little later in life, but was always picking carrots out of the ground and encouraging us to take a bite - dirt and all. He has the greatest green-thumb of anyone I know! His garden today is full of meyer lemons, tomatoes of all colours and he even has an avocado tree in his office! If you've ever had food from Yoda's Kitchen, you've had food grown from my dad's garden!My decision to become a chef came to me in my late teens after my parents separated and, after many meals of Kraft Dinner (eek!), my dad and I decided that one of us would have to learn. I took it on as a hobby and quickly realized that I had immense passion for it. I enrolled in Niagara College's Chef Training program that summer and off I went.Fast forward a few years to my apprenticeship under Chef Alfred Estaphan at Sunningdale Golf Course in London. I'd been in the restaurant scene as a line cook at a few different establishments, and I'd begun to find my style as a young chef - I  understood the importance of shopping locally, cooking seasonally and making things from scratch. It was during this time that I decided to do a bit of traveling so I took off to Australia for several months. I made enough money to keep traveling by picking macadamia nuts, making candy with a traveling brittle connoisseur and eventually got a job training under a pastry chef on a huge beach resort with a view of the ocean. It was pure bliss. I was missing home though, and after a short trip across Canada to visit the west coast, I came back and settled in London.While working at some of the city's best restaurants (Braise and The Only on King to name a few) and working part time at Fanshawe College as a lab technician in the Culinary Department, I decided to give catering a go. I developed a business plan in 2010 and it was my Five Year Plan to quit my restaurant job and start catering full time. This dream became a reality in a short 8 months. My dreams were coming true!During my time as a professional caterer, I had the chance to cater so many amazing events, meet many wonderful people and helped change people's lives. Along the way I had many, many challenges, but got to cater some pretty crazy events. I have catered in an open field with no running water or electricity. I've catered on a moving train. I've catered a surprise engagement in the middle of Springbank Park and a walnut fell and shattered one of my dessert plates! I've been blessed to be invited into many of your homes, and will always consider my time as a private caterer as one of the greatest times of my life.In 2016 while my catering company was soaring, I decided to do what no one thought I would do... I opened a restaurant! In May 2016, we opened the doors of Glassroots. During the time Glassroots was open, we achieved many wonderful awards and accolades. We won Our London's "Best Restaurant" and "Best Patio" contest, and we were also named "London's Best Kept Dining Secret" by The London Free Press in their 2017 Reader's Choice contest. It was an interesting 16 months to say the least! I had the most wonderful staff, but restaurant life was incredibly different than catering, and very challenging. You can read more about the full story in my best selling book “Salt and Sour.” (Click here to get your copy)After much thought and soul searching, I decided to leave the restaurant world and return to catering. Before doing so, I took a bunch of time off to work on my book, travel and spend time with family, and in Spring 2018, I relaunched Yoda's Kitchen 2.0! I am currently located at 1010 Dundas Street, behind the Booch retail store. You can currently find me at pop ups around the city, monthly cooking classes at Jill's Table, eating lunch at Curley Brew Co, or delivering Little Green Meals around the city. I love partnering with other local businesses, playing with my dog Gnowee, writing poetry and of course, cooking dinner for friends.Website: https://www.letyodacookforyou.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit debcrowe.substack.com

Ryan and Anthony talk about promotion and how to get clients. This is a big question within the industry and one we get quite a lot of. How does a personal chef or private chef get their word out? In episode 59 we talk about it and go into detail about how we did it.

Ryan and Anthony talk about when its time to take the leap and go all in on your personal chef business. It can be daunting to look at the future when you are starting a business but there are clear cut signs that you are ready to go full time and that is what this episode is all about.

In this Pre-Shift, we’re talking about how we can support each other through mental health challenges.  Guests:  Hassel Aviles & Ariel Coplan - co-founders of Not 9 to 5 @not9to5_ More resources to help support your friends and coworkers: QPR Institute Suicide Prevention Training Mental Health First Aid Course Primary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5 Not 9 to 5 Resources page We Could All Use This Therapist's Advice Right Now by Priya Krishna with Melody Li of Inclusive Therapists Inclusive Therapists resources, books, and articles page   Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

In this Pre-Shift we’re talking about boundaries - why it’s so hard to set them, how to figure out what our boundaries are, and how to have those awkward and sometimes scary conversations. Guests: Hassel Aviles and Ariel Coplan - Co-founders of Not 9 to 5 @not9to5_  Grace Guber - hospitality professional and host of The Family Meal podcast @theguberosity Rachel Ramsey - owner and operator of Measured HR @rachelrramsey More resources to help you set healthy boundaries: Primary Concerns of the Hospitality and Culinary Industry course from Not 9 to 5 Not 9 to 5 Resources page “10 Ways to Set Healthy Boundaries at Work” from Forbes “4 Ways to Set & Keep Personal Boundaries” from Psychology Today “Boundaries” from @blkfolxtherapy “Navigating Situationships: Getting What You Want and Need in Your Relationships” by Jardin Dogan   Sponsors for this episode:  Chefstreams - Interactive Livestream Cooking Classes We've worked out a special discount on membership to Chefstreams for Copper & Heat listeners that will save you 40% off the standard membership rate. So you can get an annual membership for $99 instead of the usual $165.  To learn more about Chefstreams and take advantage of this special offer, go to chefstreams.com, and enter the invite code COPPER when you request a membership invitation!

It must be said, everybody needs to make money in order to survive and thrive in this world. We talk about the first few years of Gather and Forge Private Chef Business and break down some of the numbers that went along with those years. Each year we continue to grow and we wanted to chat about what the numbers look like for somebody that might just be starting out!

This is actually a question that many people have asked us and we want to make sure to be clear that you simply cannot start this business with nothing. That said, you can start this business with very little and create a massively successful business that can sustain and provide for many years to come!

Ryan and Anthony talk about what kind of softwares are used inside Gather and Forge Chef Services. We dive deep into the different kinds of softwares that we use and what we use them for. There are several different options out there but we think that this episode covers quite a bit, especially if you are just getting started with automating your business.

2021 is upon is and we are back in full swing with Make More Money Cooking! In this episode, we go over how to get hands on experience during the pandemic. As a listener of this podcast you can go to our website www.makemoremoneycooking.com and ask us any question that you might want to ask. Ryan and Anthony will go over the question in depth and talk about what we see fit having to do with your questions!

American pastry chef and PieCaken owner Zac Young discusses the culinary arts and business during the pandemic.

HEY!!! Welcome back, Season 2, a quick intro to the next season... with Guests!! 

So crazy to finally speak with someone, Salina and I worked together at Texas A&M and since we last she each other a lot has developed. Check out https://www.abra-ca.com also listed in the links on the homepage. Welcome to Season 2.

During my time in the industry the positions i've held have placed me, sometimes in the middle, in charge of  people with more experience than me. With the years of i've had working to just be a decent cook i never really knew how to lead but certain jobs helped me along the way. The episode unpacks some of those lessons into who i am today and how i hope other kitchens will be in the future.

Taking a moment to reflect on this past years goals and how this will hopefully change moving forward.

With the Los Angels Dodgers winning the world series, couldn't help but reflect on the two seasons spent working at Dodger Stadium and LETS GO DODGERS! 2020 Champs!!

A segment on drugs and addiction --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/mattafied-cooking/message Support this podcast: https://anchor.fm/mattafied-cooking/support

We have a special episode today as we interview Chef Jerry Peterson, one of the students of the Chefpreneur Masterclass: Online Program.    Today, we talked about his day JOB before being a Personal Chef and how he came across and decided that being a personal chef is where he wants to be in the Culinary Industry. Also, we learned how he started to build his business with the help and guidance of the Masterclass Online Program. He also gave us a glimpse of how his first client or gig went and what are the were the ups and downs.   _____   We are motivating, educating, and inspiring chefs to take a stand for their Personal Freedom by breaking the Chains of a Kitchen Job and building their own Empire!   The future is yours… put it into your own hands!   _____   Download our FREE E-book at https://www.becomeachefpreneur.com as your Ultimate Guide to get you started on your Personal Chef Business.   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube and don’t forget to turn on the notifications to gain access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion at http://bit.ly/chefpreneur-movement-group and this is a good start in surrounding yourself with the right people in starting the business and interact with like-minded chefs who are on a mission to break free from their kitchen job and build their own empire!    And if you’ve decided to take the leap and take your personal chef business seriously, then we invite you to Enroll in the Masterclass Online Program, just head to https://www.chefpreneurprogram.com/masterclass-online. From there, you will be guided through the process of how to be a successful personal chef! 

Our Guest this week is Chef Kyla. We explore life in the Food Industry, where she talks about her experience starting her own venture, experience as a culinary teacher and experience working as a Corporate Chef. Music by Joakim Karud. 

On this weeks episode, Chef Pod is joined by Counselor and Psychotherapist - Robert Malowany, and Chef, Professor, and Mental Health advocate - Warren Ford to take a look at well-being in the Culinary Industry.

--- Send in a voice message: https://anchor.fm/mattafied-cooking/message Support this podcast: https://anchor.fm/mattafied-cooking/support

In the first segment, Andy talks with Food Network star and Kentucky-born chef, Damaris Phillips. They talk about Damaris’s first Eat Y’all Chef Camp experience, touching on some of the highlights that have made a lasting impact on her.  Along the way, chefs and consumers alike will gain a deeper appreciation for great, local meat after Damaris shares her unique perspective on beef that she developed after marrying a vegan. Having grown up in Kentucky, she explains how and why Kentucky of all places is making its mark and becoming a rich culinary hotspot.  The second segment is for every chef itching to make their own unique mark in the culinary world, as Paco Garcia Executive Chef of Foko Restaurant in Lousiville, Kentucky, shares about his new venture launching a restaurant at age 26 after starting as a dishwasher only 9 years ago. Listeners will also hear about Paco's unique passion for Mexican-Southern fusion cuisine, how “play” is at the center of his menu, and why he has a whole new appreciation for meat after attending Eat Y’all Chef Camp. You can follow Damaris and Paco on Instagram at @chefdphillips and @chefpaco_garcia. Follow Eat Y'all on social media @letseatyall on Instagram, Twitter, and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers are available at EatYall.com.  - - -  Eat Y'all Chef Camp in Kentucky Was Sponsored By THE KENTUCKY BEEF COUNCIL The Kentucky Beef Council is an organization working for the cattle producers of Kentucky in areas of promotion, education, and research with new efforts focusing on promotion of value-added, fully cooked beef products designed to meet today’s consumers’ needs of quick, convenient meals. Located in Lexington, the KBC supports producers and consumers through programs including nutrition education for health professionals, education kits for students; efforts to work with foodservice proprietors to increase beef demand; and partnerships with retailers to make shopping for beef easier. https://www.kybeef.com/raising-beef - - -  The Eat Y’all Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of Eat Y’all. Eat Y’all serves as an advisor and referral resource to food farmers and artisan food makers to help them connect to chefs who are looking for better ingredients. Eat Y’all is the creator and host of Eat Y’all Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs. To learn more about Eat Y’all or to get involved, visit https://eatyall.com. 

Hosted by Chef Professor & Coordinator Jason Inniss and Professor Wendy Mah, join George Brown College's Chef School while they discuss Canada's Food Guide, Well Being in the Culinary Industry, and dive deeper into subjects relative to the future of food.

This week my guest is Jannell Lo, she’s a chef at J&P Grocery in Kitchener, Ontario, a private catering chef on the side and runs the food blog MyBFisGF.com - which she describes as gluten free cooking inspired by asian classics and Canadan comfort food. She’s lived and worked in many places around the world and shares how her eight years in the culinary industry helped her discover the parts of working in food she was most passionate about and led her to where she is now. We talk about how she balances serving food she knows will sell with bringing her own creations and new flavours to the community. She shares her own experience working in the intensity of the food industry, dealing with extreme stress and eventually discovering how to bring balance to her work. It was fun to have the opportunity to do an interview in person and get to know someone in my community better. And with that, we’ll get into it.

This podcast episode starts with a question from Jennifer, a member of the Chefpreneur Movement Facebook group. Her question is related to the last podcast episode topic: Pricing. She asks, “How do you price kids?”. For kids, it is important that you price on an age range basis because not all kids eat the same. A series of age range which Chef Andres uses in his personal chef business is to be discussed. Listen to this week’s podcast to learn more, but please send any questions you have to podcast@chefpreneurprogram.com or join the Chefpreneur Movement Facebook Group and post questions there as well.   The culinary industry is comprised of various professionals who are successful and have had their own business. There are also many that are overworked and underpaid as employees. This is where the vision of the Chefpreneur Movement started. To help and guide those who are enslaved by their J.O.B., and help them in earn more money and live a better life. It is meant to help them get what they deserve without investing too much money in starting a personal chef business. This change could be promoted, one chef at a time. Once the significance of what a personal chef is becomes recognized by the client, the perception of going out to eat and dining will also definitely change. This will completely change the Culinary Industry!   We are motivating, educating, and inspiring chefs to take a leap of faith, start their own business, and create experiences they want to create with nothing holding them back!   The future is yours … put it into your own hands!   Don’t forget to register for the FREE webclass on April 18, 2019 at 10am PST, entitled "How to Start your own Personal Chef Business for $500 or less without quitting your day job!”. Register here to reserve your spot: www.thechefpreneurwebinar.com   Subscribe to our YouTube Channel by clicking this link: http://bit.ly/iamchefpreneur_youtube to get access to more great content!   Also...make sure you join The Chefpreneur Movement Facebook Group to be part of the discussion!

On this episode, learn who inspires Chef Khrystyn and how she plans to succeed in her career! Often times she is asked what her End game is but, she likes to change the phrase to her End Goals. Take a listen to learn more about them! Hopefully, she too can inspire someone with her journey and pave the way in the Culinary Industry for them as others have done for her! --- Support this podcast: https://anchor.fm/chef-khrystyn/support

Chef Katie Button is a Southern chef with a scientific mind who honed her craft at some of the world’s best restaurants, including elBulli. She is the executive chef and co-owner of Cúrate Tapas Bar and Nightbell in Asheville, North Carolina, where she has earned world-wide recognition and accolades. Chef Button is devoted to high-quality, sustainable cuisine and excellent service. Born in London and raised, chef Preeti Mistry’s innovative cooking is inspired by her multicultural background, Indian heritage and world travels. With almost 12 years in the industry, Preeti’s culinary adventure began at the prestigious Le Cordon Bleu Culinary Academy in London where she studied culinary arts. After moving back to the US she went on to hold Executive Chef roles at the deYoung Museum, the Legion of Honor in San Francisco and Google HQ in Mountain View, CA. She was also a contestant on season six of Bravo’s Top Chef in the U.S. Preeti is currently working on a cookbook set to be published by Running Press in Spring 2018.