Podcasts about culinary innovation

(3:00) - Robotics meets the culinary artsThis episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn more about the rise of soft robotics in applications like 3D printing, rescue missions, and more! Become a founding reader of our newsletter: http://read.thenextbyte.com/ As always, you can find these and other interesting & impactful engineering articles on Wevolver.com.

Send us a textChef David Reyes shares his remarkable journey from Chicago's Humboldt Park to culinary innovation at St. Pete Distillery, revealing how experiences in European Michelin kitchens and family traditions shaped his cooking philosophy.• Growing up in inner-city Chicago during the 1980s amid violence and danger• Learning foundational hospitality principles at grandmother's table where "nothing was missing"• Transitioning from Army medic to culinary school despite family skepticism• Training in French kitchens where bread was thrown at him for being undercooked• Working stages at legendary restaurants including Alinea in Chicago• Developing restaurants across America as a concept chef• Creating award-winning dishes sometimes without tasting the final combination until service• Building culinary programs at St. Pete Distillery featuring local Florida ingredients• Crafting innovative spirits including bourbon aged in Florida's unique climate• Planning for future development of a community-focused restaurant centered around live fire cookingJoin us at St. Petersburg Distillery for tours and taste their award-winning spirits. Follow Chef David on Instagram Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table Get ready to innovate and organize your work space with Metro ! As the industry leader in storage & productivity solutions, Metro is here to transform and organize your kitchen With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Don't settle for imitators! Metro products last lon The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

Ever wonder how a restaurant brand with over 120 locations keeps every burger, every plate, every pour consistently badass? Meet the man who makes it happen. In this episode of The Liquid Lunch Project, Matthew R. Meehan and Luigi Rosabianca sit down with Chef Alex Sadowsky, the culinary engine behind Twin Peaks. From preserving brand soul across hundreds of locations to balancing artistry and business, Chef Alex gets real about what it takes to succeed in the restaurant game. The guys dive into food trends, pandemic pivots, whiskey preferences, and what keeps Twin Peaks from turning into just another cookie-cutter chain.  If you're a foodie, entrepreneur, or anyone who appreciates a damn good smash burger, don't miss this one. Episode Highlights: How to scale quality across 120+ restaurants (Hint: Give a sh*t) Why regional flavors matter—and how they maintain consistency COVID-19 as a "springboard" to streamline and double the business Chef vs. Entrepreneur: Where artistry meets profitability Why the celebrity chef dream isn't all it's cracked up to be Advice for young culinary grads entering a high-attrition industry The underrated job security in food service (robots can't cook vibes) What Starbucks forgot—and how Twin Peaks avoids that fate Franchising vs. corporate ownership: Maintaining brand soul Whiskey > Tequila? Chef Alex makes his case Who is Alex? Chef Alex Sadowsky is the VP of Culinary Innovation at Twin Peaks, a publicly traded sports bar brand with 100+ locations across the U.S. and Mexico. With roots in fine dining and a passion for pragmatic scaling, Alex has mastered the balance between chef-driven creativity and operational excellence. Favorite Quote: “Robots cannot replace the human part of the restaurant. We'll always have some job security. Everybody's got to eat.”  

Chef Laurent discusses his culinary world. He tells us of his early days in France to becoming a renowned chef and restaurateur in the United Stated. His blend in fine dining techniques with accessible, high-quality food experiences has led to successful concepts and his latest venture into Philadelphia. Laurent shares his thoughts on the evolution of the restaurant industry, the role of social media in modern hospitality, and the delicate balance between culinary artistry and business operations.Key Takeaways:Breaking News: Chef Laurent announces the return of LT Burger to Sag Harbor, reopening in the same location with the same great food this summer.Laurent discusses his new ventures in Philadelphia, including a 175-seat grill and a pizzeria focusing on pizza, small bites, and wine.Chef Laurent's Smash Smoke Burger, originally created for the Miami Food & Wine Festival, is now featured at Red Robin after they picked up on the concept.Advice for aspiring chefs – “Don't try to be a celebrity. Try to be a chef.” Laurent touches on culinary passion over fame, stressing the importance of focusing on long-term career goals and developing a clear culinary identity.Chef Laurent reflects on shifting dining trends, including the rise of casual dining, evolving dress codes, and the impact of social media on guest experiences.Hot Takes: Laurent plays “Hot or Not,” sharing his views on fine dining tasting menus, QR code menus, open kitchens, and plant-based proteins. He also discusses the impact of open kitchens on restaurant operations, guest experience, and kitchen discipline.The social media dilemma – The group debates the pros and cons of social media in hospitality, the increasing restaurant visibility and guests delaying meals for food photography. Chef Laurent discusses the challenge of balancing atmosphere and engagement in modern restaurants.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Send us a textIn this engaging conversation, Coyal explores the vibrant local business scene in Las Vegas, focusing on the impact of food trucks and small businesses on the community. The episode features House of Smoke Barbecue, highlighting their unique approach to barbecue, family values, and the challenges they face in the mobile food industry. The discussion emphasizes the importance of supporting local entrepreneurs and the evolving food scene in Las Vegas. In this engaging conversation, the hosts discuss the importance of gift cards for local businesses, the power of social media in connecting with customers, and their personal preferences in barbecue. They also touch on their journey towards establishing a brick-and-mortar location, the influence of famous chefs, and express gratitude towards their supporters and community. The conversation highlights the challenges and rewards of balancing marriage and business, emphasizing the strength of collaboration and community support.takeawaysLas Vegas is a thriving hub for small businesses and entrepreneurs.Food trucks contribute significantly to the local economy and community.House of Smoke Barbecue has experienced rapid growth through hard work and social media engagement.Core values in business include treating customers with respect and kindness.Signature dishes like the mac and cheese brisket bowl showcase culinary creativity.Operating a mobile BBQ business involves navigating complex regulations and location challenges.Family involvement in business fosters a unique dynamic and shared success.House of Smoke website - Order NowHouseOfSmokeBBQLV (@hosbbqlv) • Instagram photos and videosSubscribe to Visit Vegas Places with Coyal Never miss an episode again!Plus get behind the scenes coverage with business owners and chefs.Have you thought about hosting your own podcast show? If so, I have provided links below to get you started in the right direction.Riverside FM - provides quality recording and virtual capabilities for long distance guest.Access RiversideFM hereBuzzsprout - is hands down the easiest and best way to launch, promote, and track your podcast.Access Buzzsprout HereShow music composed by: Dae One Visit Vegas Places with Coyal. Real Vegas, Real Topics, Real Business with Real Owners. Covering topics on economics, entrepreneurship, health, well-being and FOOD! Thank You for tuning in and make sure to VISIT VEGAS PLACES!Follow our social media platforms:https://www.instagram.com/visitvegasplaces/https://www.youtube.com/c/CoyalHarrisonIIISupport the show

For today's episode, Clancy speaks with Jonathan Deutsch, Professor of Culinary Arts and Science and Director of Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real-world food system problems in the areas of sustainability, health promotion, and inclusive dining. You won't want to miss their discussion about the problems in the food system, how culinary skills can be used to improve it, and the role of students in contributing creative ideas to create a resilient food infrastructure and fight food insecurity. Listen and enjoy the show!

In this episode of Wake Up and Read the Labels, Jen Smiley sits down with Chef Jamie Simpson from The Chef's Garden and Culinary Vegetable Institute in Ohio. Chef Jamie shares his journey from the kitchen to the farm, his passion for growing nutrient-dense vegetables, and the importance of eating with the seasons. Learn how the way your produce is grown affects its flavor, nutrition, and sustainability, plus how you can maximize your own kitchen's potential by reducing food waste and embracing the entire plant. Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways: Eating with the seasons leads to more nutrient-dense, flavorful food The industrial food system prioritizes shelf life over nutrition—here's how to avoid it You can minimize food waste by using all parts of the plant Cooking methods impact the nutritional benefits of your food Regenerative farming replenishes the soil, creating healthier crops for the future Where to Find Jamie:Instagram: https://www.instagram.com/chef_jamie_simpson/https://www.chefs-garden.com/roots-conference/roots-2017/speakers/speakers-2017/jamie-simpsonJen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

In this episode of the Principle of Hospitality podcast, host Renee Buckingham sits down with Adam McAsey, co-founder of Project Black, a cutting-edge hospitality brand in Bali. Known as the 'Snacklord,' Adam opens up about his deep-rooted hospitality background, from managing his father's establishments in Melbourne to launching eight diverse and thriving venues in Bali. He shares insights into his collaboration with business partner Tai Buddha, the creative process behind developing unique spaces like Fuhouse, and the challenges of adapting to Bali's dynamic market. This conversation explores how Project Black blends culture, innovation, and customer-centered strategies to redefine the hospitality landscape in Bali. Tune in for a behind-the-scenes look at the passion and vision driving Adam's success.Please find our guest information here:Website: https://www.projectblack.co/Instagram: Adam McAsey: https://www.instagram.com/p/CJdt_ohlcYD/Project Black: https://www.instagram.com/projectblackhospitality/Please find us here at POH:Website: https://principleofhospitality.com/Instagram: https://www.instagram.com/principle_of_hospitality/

Join André Natera on Chef's PSA Podcast for a powerful conversation with Michelin-starred chef Tavel Bristol-Joseph. Tavel discusses the journey to earning Michelin stars for Hestia and Emmer & Rye, his innovative dessert restaurant Nicosi, and the critical role of mental health in the culinary industry. This episode highlights the dynamics of scaling hospitality, creating a unique kitchen culture, and the delicate balance between work and personal life. With insights for aspiring chefs and industry veterans, Tavel shares what it takes to thrive in today's restaurant world. If you're passionate about culinary arts, mental health, and redefining hospitality, this is an episode you don't want to miss. Like, share, and subscribe for more chef insights! Tavel Bristol-Joseph Instagram https://www.instagram.com/tavel19/ Subscribe to my Substack! ⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠

james barry, founder of pluck, joins sean to talk about the surprising benefits of organ meats and how he's turning them into a pantry staple. they discuss the challenges of scaling a mission-driven food business, the importance of making health effortless, and why authenticity and community-building are critical in today's entrepreneurial landscape.

this episode dives into the story behind made in, a cookware company disrupting the kitchenware industry with a blend of heritage and innovation. founders chip malt and jake kalick share how they leveraged their complementary skills to create a brand that serves both home cooks and professional chefs. learn how authenticity, product quality, and a chef-first mindset turned their idea into a culinary powerhouse.

Send us a text In this episode of Whip Cream Salmon, hosts Ronnie Sanchez and Brian Bistanza discuss the exciting developments in Ronnie's workplace as they prepare to manage a new food hall project. They delve into the challenges of kitchen design, equipment logistics, and menu planning, while also sharing humorous anecdotes and insights from their culinary experiences. The conversation highlights the importance of building efficient systems and the thrill of culinary innovation in a large-scale food service operation. In this conversation, Brian and Ronnie discuss the challenges and excitement of opening a new restaurant, including menu development and the importance of adaptability. They share their Thanksgiving preparations, highlighting various dishes and cooking techniques. The conversation also features humorous anecdotes about kitchen mishaps, leading into a segment called 'The Idiot Sandwich,' where they share personal cooking blunders. Finally, they provide valuable kitchen tips, particularly focusing on the significance of pasta water in cooking.Beers we drankRonnie - SopporoBrian - SinghaSTAY CREAMY

There is an emerging trend of innovative products being made to help boost food production without agriculture. For example, fat that is free from animal ingredients and artificial ingredients. Using precision fermentation, Australian food tech company Nourish Ingredients, a pioneer in the emerging 'animal-free' speciality fat segment has produced the world's first animal-free fat that is derived from nature. It claims this will help to accelerate the future food system by solving the biggest issues in the plant protein market around taste, nutrition, and consumer adoption. With its recent Singapore expansion, Nourish Ingredients hopes to scale up the production of its breakthrough fat.  Market intelligence research shows that the global precision fermentation ingredients market is projected to reach USD$38 billion by 2031, at a CAGR of 43.5% during the forecast period of 2024–2031. Ernest Vecilla, Head of Culinary Innovation, Nourish Ingredients shares more insights from the food tech industry.    See omnystudio.com/listener for privacy information.

In this episode, Dave and Chris explore the culinary innovation of Heston Blumenthal, discussing how his techniques transformed modern gastronomy and redefined the boundaries of culinary creativity (2:50). Next, they get into a conversation about AI's potential impact on food and how it could reshape industries beyond the kitchen (16:22). The episode wraps up with Dave's heartfelt farewell to Szechuan food (42:04). Hosts: Dave Chang and Chris Ying Video Producer: Victoria Valencia Majordomo Media Production: Noelle Cornelio and Kelsey Rearden Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years.Key Discussion Points:Leading a major New York City kitchen at a young age and working under culinary icons like Charlie Palmer.The shift from hands-on cooking to becoming a restaurant entrepreneur and coach.The role of creativity in making use of byproducts, with dishes like Pastrami Salmon and Spinach Root.The changing culinary landscape, from fine dining to fast-casual concepts.Advice for up-and-coming chefs, including team building and embracing a lifestyle of continuous learning.Challenges of maintaining passion in an industry that's becoming increasingly Instagram-centric.Supporting local restaurants and independent chefs.DAVID BURKEDavid's Website, Instagram, Facebook PageDavid's RestaurantsGet David's CookbookCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show

Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, Maypop, and the newly opened Italian restaurant, Tana. Michael shares his journey from attending culinary school to working at Restaurant August, and eventually opening his own restaurants.The discussion delves into the complexities of the restaurant industry, including the financial and operational challenges of running multiple establishments, the ongoing debate between sourcing local versus commodity ingredients, and the evolving culinary scene in post-pandemic New Orleans. Michael also offers candid advice for aspiring chefs and restaurateurs, discussing the balance between passion and practicality in the culinary world.MICHAEL GULOTTAInstagram for Michael, MoPho, Maypop and TanaCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show

Welcome to another installment of Fresh Insights: The Future of Food Service on The Fresh CrEd podcast! In this episode, we sit down with award-winning Chef David Ruiz, a culinary visionary who is transforming the way we think about fresh produce and modern menus. Chef Ruiz shares his journey from the kitchen to becoming a key innovator in the food service industry. He discusses the latest culinary trends, the importance of sustainability, and how to effectively integrate fresh produce into high-impact menus. Whether you're a culinary professional, a food enthusiast, or simply curious about the future of food service, this episode offers valuable insights into the evolving world of fresh food. A special thank you to our series partners: Kern Ridge Growers, Wiggins Farms, SunFed, and IFCO for their support. Don't miss out on Chef Ruiz's expert insights—subscribe now and visit www.thefreshcred.com for more exclusive content!

Send us a textEver wondered how culinary creativity can intersect with meaningful community impact? Join us as we celebrate Tyler White, a culinary arts teacher at the University of Tennessee, and the inspiring work he does through the food4vols program. Tyler, along with his father, has found innovative ways to combat food insecurity on campus by repurposing high-quality food waste. Discover the compelling journey of their initiative, from its inception during the COVID-19 pandemic to the inventive solutions they've implemented, such as repurposing pool noodles for food storage. This episode promises to leave you inspired by how culinary skills can make a real difference. #metroshelving #kitchenstoragemakeoverFind out more:https://rhtm.utk.edu/food4vols/We'll tantalize your taste buds with some unique recipes that Chef Jeffrey has concocted, including pork and crawfish sausage, dulce de leche ribs, and stuffed chicken legs with guava and whipped brie. We even explore the concept of a burger with peanut butter powder and banana fluff. Alongside these gastronomic delights, we share heartwarming stories of a family outing to First Watch and some practical tips to help kids transition back to school smoothly. Tyler's extensive background in culinary arts and his commitment to sustainability offer valuable insights into Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Pizza, BBQ, and Competition: A Slice of Culinary Innovation with Jerry Belcastro. Welcome back to the Smoke Ring Syndicate podcast, where we explore the delicious world of BBQ and all things culinary! This week, we have a special guest who's on a mission to combine the popular food of pizza into an exciting competition. Join us as we welcome Jerry Belcastro, the visionary founder of the Pizza Cook-Off Association! With Jerry's Journey into Food Competitions, from his roots in BBQ judging, he's developed a keen palate and an appreciation for the intricacies of flavor. We discussed how his passion for BBQ intersected with his love for pizza, igniting the spark for the Pizza Cook-Off Association. Tune in as Jerry shares the pivotal moments that led him to create this unique competition. Birth of the Pizza Cook-Off Association: Jerry takes us behind the scenes of the Pizza Cook-Off Association. We'll learn about the inspiration behind this innovative concept and how he's working to bring pizza lovers and chefs together through friendly competition. We'll discuss what makes a great pizza and how the judging process works, giving our listeners insight into what to expect at these competitions. Jerry shares his vision for the association, we'll explore the challenges he faces in the early years of establishing this new food competition. Discover how he is fostering a community of pizza enthusiasts and creating unforgettable experiences through his events. We'll also touch on the importance of connecting with local pizzerias and BBQ aficionados to enhance the competition's reach. Future Events and What's Next: Jerry gives us a sneak peek into upcoming events and what participants can look forward to. Whether you're a seasoned chef or a home cook, there's a place for you at the Pizza Cook-Off! We'll discuss how listeners can get involved and support this burgeoning competition, as well as the delicious potential it holds for the future of food.Thanks for tuning in to this week's episode of the Smoke Ring Syndicate podcast! We hope you enjoyed our conversation with Jerry Belcastro and feel inspired to embrace your own culinary passions. Don't forget to check out the Pizza Cook-Off Association at www.pizzacook-off.com for more information on events and how to participate. Until next time, keep your grills & smokers rolling!

Having recently celebrated our nation's independence, this episode of the North Carolina Food and Beverage Podcast, celebrates 32 years of the independently owned Margaux's in Raleigh. The NC F&B Podcast, hosted by Max Trujillo and Matthew Weiss, speaks with owner Steve Horowitz and Chef Andrew Pettifer, as they discuss the restaurant's history, rooted in French Nouvelle cuisine, the pivoting to Pacific Rim and Thai fusion, and the challenges they faced, including the COVID-19 pandemic. The episode delves into their commitment to fresh, local, sustainable ingredients and the significance of adapting to customer preferences. Margaux's dedication to service, pivots through different trends, and personal connections within the community highlight its enduring success. WATCH THE SHOW HERE Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Got To Be NC! Carrboro Coffee Roasters Here

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.

Send us a Text Message.Welcome to the Black Women Amplified podcast, where we spotlight extraordinary talents and inspiring stories. Today, we have the privilege of introducing Chef Nina Curtis, a culinary artist celebrated for her exceptional skill and creative prowess in plant-based cuisine.With over two decades of experience, Chef Curtis has established herself as a true connoisseur of flavor, transforming simple ingredients into extraordinary culinary delights. Her passion for plant-based cuisine has made her a respected advocate in the field, and through captivating dining experiences and enlightening lectures, she shares her profound knowledge of the immense potential of whole-plant cuisine.Chef Curtis's culinary journey has seen her assume pivotal roles, including Director of Culinary and Executive Chef positions. Having honed her craft alongside prestigious culinary establishments, she brings a wealth of expertise to each of her culinary endeavors. Her relentless dedication to executing the finest culinary practices and trends consistently delivers exceptional gastronomic experiences, leaving a lasting impact on guests.Trained by esteemed culinary and nutrition institutions and holding an MBA from Pepperdine University, Chef Curtis stands at the intersection of taste, innovation, and nourishment. She enchants palates and inspires culinary enthusiasts with her unparalleled expertise and imaginative creations.Join us as we delve into the world of plant-based cuisine with the remarkable Chef Nina Curtis on the Black Women Amplified podcast. Get ready to be inspired and enlightened by her journey and culinary genius.Please support our Sponsors:Vital Body is a nutrient company that has an incredible product called Vital Fruits and Vegetables with amazing ingredients, probiotics, and greens with no added sugar. www.blackwomenamplified.com/vitalbodyThey are offering our tribe 20% off when you use the code: monica20Unlock the potential of your voice, expertise, and perspective with Monica Wisdom's Podcasting Development Agency. Discover how podcasting can elevate your impact. Visit [link] for more info.Visit www.monicawisdomhq.comThank you for supporting our power partners.

We wander into the woods with Chef Phil Manganaro, the mastermind behind Marlton, New Jersey's Park Place Cafe and Restaurant. Phil unveils the restaurant's innovative approach, specializing in culinary creations crafted from foraged wild ingredients, a refreshing departure from conventional cooking methods. Delving into his culinary journey, Phil shares his upbringing in South Jersey, his culinary education in New York City, and his triumphant return to New Jersey to establish his dream eatery in Merchantville. Despite encountering hurdles like financial constraints and the lack of investors, Phil remains steadfast in his commitment to his vision, staunchly advocating for locally sourced, wild ingredients that fuel his creative process. Remarkably, Phil's unwavering dedication has garnered prestigious recognition, including a surprising James Beard nomination, a testament to his culinary prowess. Set amidst the serene woods of Marlton, New Jersey, this interview captivates listeners with Phil's infectious passion for his craft and his unwavering belief in the culinary potential of the Garden State.In a fascinating segment of "Greetings from the Garden State," host Mike Ham is joined by Phil Manganaro, the visionary behind Park Place Cafe and Restaurant in Marlton, New Jersey, for an insightful exploration of outdoor experiences and wild farming. Phil's deep-rooted connection to nature, cultivated during his childhood adventures in the local woods, shines through as he shares his profound love for the outdoors and its influence on his culinary endeavors. Drawing on his expertise in foraging, Phil sheds light on native plants like Green Brier, advocating for sustainable harvesting practices rooted in respect for nature's bounty. As the conversation unfolds, Phil offers tantalizing glimpses into his upcoming documentary, "The King of Matsutake Ridge," which chronicles his journey as a chef and forager. Reflecting on the film's warm reception and its authentic portrayal of his life and values, Phil underscores the virtues of patience and humility in the pursuit of one's passions. Through his words, listeners gain valuable insight into Phil's ethos of sustainable living and his profound reverence for the natural world. As the episode draws to a close, listeners are encouraged to visit Park Place Cafe and Restaurant's website for reservations and updates on the documentary's eagerly awaited release.https://www.parkplacecafeandrestaurant.com/https://www.campcreekrun.com/GET YOUR JERSEY FEST TICKETS NOW! https://www.seetickets.us/event/jersey-fest/588283Music: "Ride" by Jackson Pinesjacksonpines.comThank you to our sponsors:New Jersey Lottery: njlottery.comMake Cool Sh*t: makecoolshit.coAlbert & Whitney CPAs:  awcpasllc.comMayo Performing Arts Center: mayoarts.org/events-calendarContact the show: mike@greetingsfromthegardenstate.comSupport the show

We often focus on independent pizza makers here on Pizza Quest. But, only 50% of the pizzas sold in this country are made by the thousands of independent operators; the other 50% are sold by the many pizza franchise chains, and most of those are from the top five brands. Marco's Pizza has recently climbed into that top tier (along with Domino's, Pizza Hut, Papa John, and Little Caesar's) , as it now boasts more than 1,000 locations, with over 100 more coming this year alone.Peter sits down with Tim Brown, Chief Operations Officer (as well as owner/operator of 15 Marco's locations), and Kathleen Kennedy, Director of Culinary Innovation (and former colleague of Peter's at The California Culinary Academy in SF, 30 years ago). They discuss how this brand started from one independent location in Toledo, Ohio, and has continued to expand ever since. They mention how Marco's has stayed true to the founder's original vision while meeting the challenges of delivering a consistent pizza experience at every location, while managing the staff training of thousands, new product development, and the supply chain needs necessary to survive and thrive in today's competitive market place. You'll learn more than you thought possible in this week's episode of Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

In this enlightening episode, Andrew delves into the heart and soul behind Mo' Bettahs, a restaurant that has taken the essence of Hawaiian cuisine and culture to create a dining experience unlike any other. Join us as we sit down with Rob Ertmann, a pivotal figure in Mo' Bettahs journey, to explore the foundational principles that have propelled this brand to new heights. From backyard grilling to leading a rapidly expanding restaurant empire, discover the blend of authentic culinary delights, visionary leadership, and an unwavering commitment to culture that defines Mo' Bettahs. Whether it's the tantalizing flavors of their signature dishes or the strategic moves behind their growth, this episode offers a rare glimpse into the passion and practices at the core of Mo' Betta's success. Get ready to be inspired by stories of innovation, leadership, wisdom, and the irresistible charm of Hawaiian hospitality that have made Mo' Bettahs a beloved destination for food enthusiasts everywhere. Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we speak with our guest Bekei Ijewere, an Escoffier graduate and founder of Beks Culinary Academy in Lagos, Nigeria. What makes Bekei's story truly captivating is her unconventional path into the culinary realm. Trained initially as a chartered accountant, she seamlessly merged her financial acumen with her deep-rooted passion for the culinary arts. In 2021, Bekei established Beks Culinary Academy, marking the beginning of her mission to revolutionize Africa's culinary landscape.Listen as Bekei shares her unique perspective on Africa's dynamic culinary scene, her commitment to fostering opportunities for women at Beks Culinary Academy, and much more! 

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

A Culinary Journey from Oregon to Vermont: Micah Tavelli's Path to Paradiso Hi-FiIn the heart of Burlington, Vermont, lies Paradiso Hi-Fi, a record-listening lounge, bar, and restaurant where executive chef Micah Tavelli orchestrates a menu that sings in harmony with the venue's vinyl vibes. Tavelli, whose culinary journey took him from Oregon through Utah and under the mentorship of celebrated chefs, now leads Paradiso Hi-Fi's kitchen with a commitment to local sourcing and innovative dishes.From Dedalus to Paradiso Hi-Fi: The Seamless Blend of Wine, Food, and MusicBefore his tenure at Paradiso Hi-Fi, Tavelli honed his skills at Dedalus, a natural wine shop and bar that paved his way into the world of wine-centric menus. The transition from Dedalus to Paradiso offered Tavelli a canvas to merge his love for natural wines with a Nordic-inspired, New England-twisted menu. This move wasn't just a career shift; it was a step into a broader cultural contribution to Burlington's dining scene.The Paradiso Hi-Fi Experience: A Symphony of Flavors and SoundsParadiso Hi-Fi isn't just a restaurant; it's an immersive experience where the ambiance, music, and culinary offerings are carefully curated to transport guests. Tavelli's menu is a modern ode to Vermont's seasonal bounty, with dishes that reflect both his and the region's identity. The connection between the food and the music played on Paradiso's custom-built sound system creates a unique sensory journey for every diner.Culinary Creativity and the Joy of Local SourcingTavelli's commitment to local sourcing is not just a culinary choice but a personal one, fostering close relationships with farmers and producers. This philosophy is evident in his dishes, where the quality and origin of ingredients speak volumes. His creative process, deeply collaborative and inspired by the seasons, reflects a dedication to pushing the boundaries of what's possible with local produce.Leading with Kindness: The Culture of Learning and Growth at Paradiso Hi-FiAt the heart of Paradiso Hi-Fi's success is Tavelli's leadership style, marked by a commitment to kindness, learning, and teamwork. He emphasizes the importance of a supportive environment where every team member, from the kitchen to the bar, can contribute and grow. This collective effort is the backbone of the restaurant's dynamic atmosphere and innovative menu.The Future of Culinary Innovation in BurlingtonLooking ahead, Tavelli is excited about the endless possibilities that Vermont's diverse seasons and local produce offer. His forward-thinking approach to menu development, coupled with a curiosity for unexplored ingredients, promises to keep Paradiso Hi-Fi at the forefront of Burlington's culinary evolution.A Final Note from Micah Tavelli: Teamwork Makes the Dream WorkIn closing, Tavelli extends his gratitude to the Paradiso Hi-Fi team, whose hard work and creativity have been instrumental in the restaurant's success. This acknowledgment reinforces the idea that great dining experiences are a collective endeavor, rooted in passion, dedication, and the joy of culinary exploration.Paradiso Hi-Fi stands as a testament to Micah Tavelli's culinary vision, where every dish and note played contributes to a larger story of innovation, community, and the transformative power of food and music.

Ever wonder how restaurants are adapting to the rapidly changing world?  Join us in this enlightening episode of The Digital Restaurant Podcast as we dive into the future of the restaurant industry with our special guest, Mario Del Perro, a visionary from DOM Food Group and co-creator of Mendocino Farms.  Mario shares his unique perspective on the future of the restaurant industry as we delve into the importance of understanding your target audience, creating a craveable menu, and more as we dissect the essence of building a successful restaurant brand. Mario also enlightens us on the significance of a kitchen designed for off-premise and virtual orders and how to navigate the complex virtual kitchen space. We talk about the food delivery revolution and the ever critical topic of sustainability in the restaurant industry. You'll hear Mario's take on creating a delivery-friendly healthy menu that maintains freshness and flavor, even after a 45-minute journey. The conversation doesn't end there; we dive into the influence of Whole Foods Market and the significance of health and sustainability in the industry. It's a discussion you won't want to miss!In this episode:

Introduction to the episode, guest Maya Madsen, and her brand, Maya's Cookies.Discussion on Maya's journey into vegan baking and starting her business.Insights into the flavors and inspirations behind her cookies.Maya's impact on the community and her commitment to service.Behind-the-scenes look at the San Diego Startup Week in Carlsbad Village.Closing thoughts and call-to-action for listeners.Tune into this delightful episode and join us in exploring the sweet success of Maya's Cookies. Remember to subscribe to RISE Urban Nation for more inspiring stories from the heart of innovation and entrepreneurship. Share this episode with fellow foodies and startup enthusiasts!Follow Maya's Cookies!Website: https://www.mayascookies.com/pages/co... Instagram:  / mayascookiessandiego  

In this episode we dive into the world of pop-up dining with Chef Jonathon Merrick of Family Meal Boise, an in-home pop-up restaurant he runs. You get a behind-the-scenes look at the challenges and triumphs of running the successful pop-up, and gain insights into menu creation, guest interactions, and the intricacies of hosting unique dining experiences. This episode is a must-listen for anyone interested in the dynamic world of pop-up dining.Key Takeaways:Pop-Up Dining Experiences:Evolution of Jonathon's pop-up dining, 'Family Meal Boise'.Challenges and learnings from hosting pop-ups.The importance of creating a unique dining experience.Transitioning from Professional Kitchens to Distribution:Jonathon's career shift and how he maintains his culinary passion.The role of mentorship in his career.Balancing a full-time distribution job with culinary creativity.Legal and Practical Aspects of Running Pop-Ups:Navigating local regulations and community support for pop-ups.The importance of understanding the legal landscape in different regions.Mentorship in Culinary Arts:Jonathon's experiences with mentorship.The significance of finding and being a mentor in the culinary field.Menu Creation and Storytelling:The process behind Jonathon's diverse menu themes.The role of storytelling in enhancing the dining experience.JONATHON MERRICKJonathon and Family Meal Boise on InstagramChef Merrick on TikTokCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code "Happyholidays2023" to save $100 on membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

Every year I look back on the man I was just 12 months ago and think “man, what a fool that guy was.” Believe it or not, that's a good thing. It means I'm learning and growing. In my experience, the best way to expedite that process is to study the more established brands in the market, take the lessons they've already learned, and add them to my toolkit. Today we sit down with Jim Little, Director of Culinary Innovation for Big Angus Steakhouse. Jim's path from Executive Chef to Corporate Director is packed with best practices and lessons learned. In our conversation we explore the most direct path to success and how to innovate and inspire despite difficult market conditions.  For more information on Black Angus, visit https://www.blackangus.com/. __________________________________________________________ Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time. We have a lot more content coming your way! Be sure to check out our other content: Yelp for Restaurants Podcasts Restaurant expert videos & webinars

In the latest episode of The Digital Restaurant podcast, we delve into the ever-evolving landscape of the restaurant industry, particularly focusing on the technological innovations reshaping dining experiences. Our discussion begins with the intriguing shift in the ghost kitchen segment, highlighting notable industry players like Kitchen United and Crave. We explore whether the concept of ghost kitchens was merely a pandemic phenomenon or a fundamental shift in the food service industry, examining the transition of these kitchens into more sustainable, tech-driven models.We then transition to a captivating discussion on the blurring lines between the front of house (FoH) and back of house (BoH). Illustrating this trend, we spotlight a new fine dining restaurant in Brooklyn, which merges these traditionally separate spheres, providing diners with a more immersive and transparent experience. This segment delves into the broader implications of such innovations for casual dining and traditional restaurants, emphasizing the importance of experiential dining, transparency, and involvement in modern culinary experiences.Another critical topic we cover is the surge in drive-thru and throughput optimization in the fast-casual sector, using Modern Market as a case study. We discuss how this trend is not only enhancing customer experience but also streamlining operational efficiency, reflecting a broader shift in consumer preferences and dining habits.The episode also features a thought-provoking segment on Walmart's technological advancements and their potential implications for the restaurant industry. We explore how Walmart's investments in AI, robotics, and digital marketing could set new standards for the restaurant sector, particularly in improving customer experience, store advertising and operational efficiency.Lastly, we delve into the recent anti-trust investigations within the EU concerning food delivery marketplaces. This discussion highlights the growing scrutiny over the balance of power between delivery platforms and restaurants, exploring the impact on competition, pricing, and consumer choice.This episode of The Digital Restaurant not only offers deep insights into current trends but also forecasts the future of dining, from ghost kitchens and fine dining experiences to the integration of technology in fast-casual settings. It's a must-listen for anyone keen on understanding the dynamic interplay of technology, customer experience, and operational efficiency in today's restaurant industry.Support the show

Get ready to be amazed as we venture into the fragrant world of Chef Rubber with their marketing guru, Maddie. Promising a sensory spectacle, this episode is a feast for the eyes, nose, and mind. Chef Rubber's collection of over 3,000 products, ranging from color additives to food-grade silicone molds, is sure to blow your culinary mind. We'll get into the nitty-gritty of their industry-friendly product names such as "rim jobs" and "blood orange is my safe word," and even their disco fluffers that add flavor and scent to cocktails. Maddie shares how these unique products can heighten a diner's experience and leave a lasting impression.Brace yourselves for a spirited chat about the rising trend of mocktails, and the magic of the placebo effect in creating a unique sensory experience. We also uncover the process of developing new culinary products. But, it doesn't stop there! We mull over the use of bourbon in cooking, and the tantalizing idea of incorporating our podcast logo into Chef Rubber's innovative dishes. A potential collaboration between our podcast and Chef Rubber might be on the horizon. So, if you're ready for a roller-coaster ride full of culinary surprises, humour, insights and maybe even a peek into a farmer tasting menu, this episode is just for you! Prepare to laugh, learn, and get an irresistible urge to experiment in the kitchen. Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Embark on a culinary journey with "The Unseen Chef: AI in Cooking and Food Preparation" episode. Explore the fascinating intersection of artificial intelligence and the culinary arts. From AI-generated recipes to smart kitchen gadgets, discover how technology is revolutionizing the way we cook, eat, and experience food. Whether you're a foodie or a tech enthusiast, this episode serves up a delightful blend of innovation and tradition in the world of gastronomy.----------Resources used in this episode:Can ChatGPT generate energy, macro-and micro-nutrient sufficient meal plans for different dietary patterns? [Link to the paper]Design in Everyday Cooking: Challenges for Assisting with Menu Planning and Food Preparation [Link to the paper]AI-Driven Meal Planning in the FoodTech Industry: A Reinforcement Learning Approach [Link to the paper]Ensuring Food Security Through Meal Optimization [Link to the paper]Effects of COVID-19 pandemic on hospitality industry: review of the current situations and a research agenda [Link to the paper]Robots, Artificial Intelligence, and Service Automation in Restaurants [Link to the paper]Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers' Evaluations of Packaged Food Products and Restaurant Menu Items [Link to the paper]I'll Have What She's Having: Effects of Social Influence and Body Type on the Food Choices of Others [Link to the paper]Impact of Artificial Intelligence and Machine Learning in the Food Industry: A Survey [Link to the paper]Support the Show.Keep AI insights flowing – become a supporter of the show!Click the link for details

#36.  Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand. John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.Where to find John Karangis: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:11) John's culinary background(06:48) Endurance training(13:12) How endurance training relates to working as a chef(17:41) R&D for Shake Shack(25:07) R&D Customer feedback (29:36) Shake Shake chef collaborations(33:50) When dishes don't make it past testing(42:36) Union Square Events and producing food at a large scale(46:31) How to create high quality food at a large scale(54:36) Working with Delta and seasoning food at high elevation(57:18) Advice on how to start on a fitness journey

Tune in to an exclusive episode as we sit down with Nirmal Nair, the visionary founder and CEO of Sempera Organics. Join us for a captivating conversation about the launch of "Mamu," an exciting new food product born from an innovative collaboration with a Michelin Star Chef. Explore how Nirmal's vision is reshaping the future of food, one delectable bite at a time.

This week, I invite you to feast your senses on a captivating dialogue with Kristin Bryan, Director of Culinary Innovation at HelloFresh. Kristin takes us on a culinary journey that marries taste and technology, enriching our palates and minds. For those intrigued by how the complexity of flavors in your HelloFresh meal kit is conceived, Kristin introduces the riveting concept of "Creative Abrasion." Coined by Linda Hill, this approach isn't about conflicts but about generating a kind of friction that sparks groundbreaking innovation. It fosters an open dialogue within the team—making it the spice that elevates every dish and concept HelloFresh develops. Kristin highlights the underestimated yet essential ingredient in their innovation journey—psychological safety. In an industry where pleasing the customer is the ultimate goal, one wonders how a team of culinary experts decides what 'pleasing' means. Kristin offers that creating a psychologically safe environment is the cornerstone of this process, enabling team members to bring their unfiltered opinions to the tasting table. Adding another layer to this rich conversation is the debate on convenience versus authenticity. With busy lives and an increasing demand for quick meal solutions, HelloFresh experiments with convenient sauce packages. Kristin ponders how far they can go in delivering convenience without compromising the quality of the dining experience.  But innovation at HelloFresh doesn't stop at dinner. Addressing the often-overlooked domain of school lunches, Kristin reveals how meticulous research and customer feedback fuel their drive to simplify yet enrich the midday meal for children. The challenge lies in delivering familiar yet balanced meals, which calls for an intricate dance between fun and nutritional integrity. During this conversation Kristin uncovers her roots in innovation through her experience at tech startups and Walt Disney World. She attests to the transformative influence of her mentors at Disney, encouraging her to view food not as mere sustenance but as a holistic sensory experience—an adventure if you will. So, please tune in for an episode that promises to be as stimulating to your intellect as it is to your taste buds. You will come away with a fresh perspective on what it takes to innovate in the culinary world, from conceptualizing a dish to the logistical gymnastics of putting it on your table. After listening, you'll never see your HelloFresh—or any other meal kit—the same way again.  

Click here for the show notes:Welcome to today's episode featuring our special guest, Jason Antony. Jason is a fervent advocate for the vegan lifestyle and serves as a co-owner of MeeT Restaurants in Vancouver and Victoria. His overarching mission is to make plant-based eating more accessible to everyone. With over two decades of experience in Vancouver's culinary scene, he transcends the role of a mere restaurateur and stands as a true agent of change.Join us on this enthralling journey with Jason as we delve into the profound influence of travel on his professional trajectory. Discover how his personal odyssey led him to embrace a vegan lifestyle, subsequently inspiring ventures such as MeeT Restaurants and Vegan Supply, a pioneering concept in the realm of vegan grocery. We will also explore the ways in which travel has shaped these endeavors and examine the global impact of the COVID-19 pandemic on both the vegan and hospitality industries. By the end of this episode, you'll gain insights into how travel can spark personal and professional growth of profound significance.Check out our website | Check out all the podcast show notes | Follow us on Instagram

Morrison Healthcare's Senior Director of Culinary Innovation gives us a behind-the-scenes look into the way healthcare dining evolves, ultimately achieving the very real power to heal patients, staff, community.

In this episode, food visionaries unite: Ruthie Rogers, the legendary chef behind The River Café in London, talks to Jon Gray, Co-Founder of the Bronx-based collective Ghetto Gastro. They discuss their recent cookbooks which challenge accepted conventions - from photography and recipe instructions, to the availability and distribution of fresh ingredients. Both are committed to community and are champions of collaboration, focused on the intersection of culture and food, their legacies, and the power of partnership.

On today's episode, Luke Mathot, VP of Food and Beverage Product Innovation for Sandals Resorts International, joins the PalmCast for a future-focused episode on Sandals' big plans for delicious eats. Tune in to today's show for a peek into the future of Sandals' dining program, and make sure to bring your appetite.

Welcome to our latest episode, where we explore the exciting world of kitchen appliance innovations. As an interior designer or home builder, staying up to date with the latest advancements is essential in creating exceptional spaces. Today, we'll be diving into the All-New Pro Harmony® Induction Range from Thermador, a true revolution in the cooking experience. Join us as we uncover the five remarkable innovations that set this induction range apart from its competitors. With these game-changing features, you'll be empowered to create cutting-edge kitchen designs that exceed your clients' expectations. Get ready to be inspired by the endless possibilities the Pro Harmony Induction Range brings to your projects. Let's dive in!

David Meltzer chats with Marguerite Zabar Mariscal, CEO and Co-Founder of Momofuku, exploring the company's shift into the consumer-packaged goods (CPG) industry. They delve into how Momofuku is leveraging its established brand to reach a wider consumer base with its packaged products. Marguerite discusses how the company differentiates itself from other CPG businesses by educating customers about their products and integrating them into everyday life. She reveals why she has remained at Momofuku, attributing her commitment to the company's core value of caring. She shares insights on balancing traditional restaurant operations with the scalability of the CPG model and emphasizes the need to create products they can be proud of, echoing, “we're trying really hard to create products not only that we are extremely proud of but actually serve within our restaurants.” Tune in to learn about Momofuku's evolution and its journey into the world of consumer-packaged goods. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Chef Jacquy Pfeiffer as he dives into his old recipe books and dusts off his Springerle machine to reveal his holiday favorites. As always, Chef Jacquy is joined by Chef Scott Samuel for this lively conversation. Learn to craft traditional Springerle shortbread cookies and other cherished treats, including sugar-glazed gingerbread stars with candied oranges, an array of savory kougelopfs, a luscious black forest yule log, hazelnut chocolate truffles, and much much more! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

In the eighteenth episode, Vera Loulou interviews John Karangis, the Executive Chef & Vice President of Culinary Innovation at the world-renowned burger chain Shake Shack. John talks to Vera about his early days of starting to work at restaurants, his experience working in the kitchens of Paris, how he got to where he is at Shake Shack, his travel plans for exciting new collaborations and everything in between. Join us on this gastronomic conversation and let's break bread together!

Greetings Glocal Citizens! We have another two part in depth conversation with a very dynamic Diasporan. Part 1 goes live the week of the Thanksgiving holiday in the US. The genesis of the holiday has much to do with food--It was a harvest festival celebrated by America's first European immigrant settlers. So, my guest is our own celebration of food--food science and innovation. Born and raised in the US, now based in Accra, Dr. Wanida Lewis is the CEO and Co-founder of non-profit Crescendo Foods, Ghana's first shared commercial kitchen space and culinary hub. She has over ten years' experience leading programs, strategic partnerships, and economic evaluation initiatives throughout the African continent. Previously, she wasa Senior Economic Program Advisor in the US Department of State's Office of Global Women's Issues. During her first stint living in Accra in 2018, she founded Young, Gifted, & Brown, LLC, a pipeline program supporting young Ghanaian women and entrepreneurs in STEM. A Food Science Fellowship Award Endowment in her name was established in 2013 to provide fellowship funding for underrepresented graduate students in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Another fun fact about Wanida is that she's a certified yoga instructor and can be found working with Glocal Citizens guest, Nana Amoako-Anin (https://glocalcitizens.fireside.fm/guests/nana-amoako-anin) at Bliss Yoga Accra training yogis in yin and restorative yoga. Where to find Wanida? Wanida's website (https://wanidalewis.wixsite.com/wanidalewisphd/wanidalewisphd) On LinkedIn (https://www.linkedin.com/in/wanidalewisphd/) cresendogh.com (https://crescendogh.com) On Facebook (https://www.facebook.com/crescendofoodsgh/) On Instagram (https://www.instagram.com/crescendo_foods/) On Twitter (https://mobile.twitter.com/Crescendo_Foods) What's Wanida reading? Terminal Romance: How to Find Love in Cyberspace (https://read.amazon.com/kp/embed?asin=B0B7S5WNMX&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_15HH988F7J6SEWN0F765&tag=glocalciti07e-20) by Niki Aguirre The First Woman (https://a.co/dGQeegP) by Jennifer Nansubuga Makumbi What's Wanida watching? Abbot Elementary (https://abc.com/shows/abbott-elementary) Atlanta (https://www.hulu.com/series/atlanta-3529d0f1-acaf-476d-8be3-66cd6bf12530) From Scratch (https://www.netflix.com/title/81104486) What's Wanida listening to? J.ill Podcast (https://www.youtube.com/channel/UCBSrBbJVzhTr2HExOKABUBQ) Africa Daily Podcast (https://www.bbc.co.uk/programmes/p0925ydp/episodes/downloads) Other topics of interest: Theia Coffee House Accra (https://www.facebook.com/theiahousegh/) American Association for the Advancement of Science (https://www.aaas.org/) US Foreign Service (https://en.wikipedia.org/wiki/United_States_Foreign_Service) German Marshall Fund (https://www.gmfus.org/) About Historically Black Colleges and Universities (https://en.wikipedia.org/wiki/Historically_black_colleges_and_universities) Delta Sigma theta Sorority, Inc. (https://www.deltasigmatheta.org/) Faith Hunter (https://www.faithhunter.com/) Arianna Elizabeth (https://www.youtube.com/c/AriannaElizabeth?app=desktop) The Pilates Studio Accra (https://www.pilatesaccra.com/) Online Dating Sites, A History (https://www.datingadvice.com/online-dating/history-of-online-dating) Special Guest: Wanida Lewis.

Join Chefs Jacquy Pfeiffer and Scott Samuel for an exploration of some exciting new ideas for the holidays! Learn how to make quince jelly and spread from scratch, and learn how to flavor it with hibiscus petals and elderberry to create a delicious tart. Other recipes include a fresh pear pie, “the Jacquy way” and a thin puff pastry galette featuring mushrooms sautéed with parsley, pink garlic, feta cheese, and bacon bits. You won't want to miss this event as Chef Jacquy will also share his foolproof cider and caramel-infused apple tart! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Greetings Glocal Citizens! We have another two part in-depth conversation with a very dynamic Diasporan. Part 1 goes live the week of the Thanksgiving holiday in the US. The genesis of the holiday has much to do with food; it was a harvest festival celebrated by America's first European immigrant settlers. So, my guest is our own celebration of food--food science and innovation. Born and raised in the US, now based in Accra, Dr. Wanida Lewis is the CEO and Co-founder of non-profit Crescendo Foods, Ghana's first shared commercial kitchen space and culinary hub. She has over ten years' experience leading programs, strategic partnerships, and economic evaluation initiatives throughout the African continent. Previously, she wasa Senior Economic Program Advisor in the US Department of State's Office of Global Women's Issues. During her first stint living in Accra in 2018, she founded Young, Gifted, & Brown, LLC, a pipeline program supporting young Ghanaian women and entrepreneurs in STEM. A Food Science Fellowship Award Endowment in her name was established in 2013 to provide fellowship funding for underrepresented graduate students in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Another fun fact about Wanida is that she's a certified yoga instructor and can be found working with Glocal Citizens guest, Nana Amoako-Anin (https://glocalcitizens.fireside.fm/guests/nana-amoako-anin) at Bliss Yoga Accra training yogis in yin and restorative yoga. Where to find Wanida? Wanida's website (https://wanidalewis.wixsite.com/wanidalewisphd/wanidalewisphd) On LinkedIn (https://www.linkedin.com/in/wanidalewisphd/) crescendogh.com (https://crescendogh.com) On Facebook (https://www.facebook.com/crescendofoodsgh/) On Instagram (https://www.instagram.com/crescendo_foods/) On Twitter (https://mobile.twitter.com/Crescendo_Foods) What's Wanida reading? Terminal Romance: How to Find Love in Cyberspace (https://read.amazon.com/kp/embed?asin=B0B7S5WNMX&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_15HH988F7J6SEWN0F765&tag=glocalciti07e-20) by Niki Aguirre The First Woman (https://a.co/dGQeegP) by Jennifer Nansubuga Makumbi What's Wanida watching? Abbot Elementary (https://abc.com/shows/abbott-elementary) Atlanta (https://www.hulu.com/series/atlanta-3529d0f1-acaf-476d-8be3-66cd6bf12530) From Scratch (https://www.netflix.com/title/81104486) What's Wanida listening to? J.ill Podcast (https://www.youtube.com/channel/UCBSrBbJVzhTr2HExOKABUBQ) Africa Daily Podcast (https://www.bbc.co.uk/programmes/p0925ydp/episodes/downloads) Other topics of interest: Theia Coffee House Accra (https://www.facebook.com/theiahousegh/) American Association for the Advancement of Science (https://www.aaas.org/) US Foreign Service (https://en.wikipedia.org/wiki/United_States_Foreign_Service) German Marshall Fund (https://www.gmfus.org/) About Historically Black Colleges and Universities (https://en.wikipedia.org/wiki/Historically_black_colleges_and_universities) Delta Sigma theta Sorority, Inc. (https://www.deltasigmatheta.org/) Faith Hunter (https://www.faithhunter.com/) Arianna Elizabeth (https://www.youtube.com/c/AriannaElizabeth?app=desktop) The Pilates Studio Accra (https://www.pilatesaccra.com/) Online Dating Sites, A History (https://www.datingadvice.com/online-dating/history-of-online-dating) Special Guest: Wanida Lewis.

Chef Jacquy Pfeiffer has crafted new seasonal fall-inspired desserts and cakes made from core Rouxbe pastry courses fundamentals and techniques. These new recipes include a traditional Swiss Engadine walnut tart; a roasted pumpkin and pear spiced pound cake, a light fall plum, lemon, and nut coffee cake, a savory puff pastry pie filled with sautéed cepe mushrooms, garlic and parsley and many more.These brand new recipes include a Fall Fruit & Pumpkin Pound Cake, Candied Orange and Hazelnut Spiced Dark Chocolate Cookies, a Super Rustic Mixed Nuts and Coffee Engadine Tart, Pan de Muerto and many more. Links from today's event: https://www.leguerandais.fr/en/guérande-salt/history-guérande-salt https://www.instagram.com/chefjacquypfeiffer Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

A sixth-generation master baker, competitor and jury member for international baking competitions, business owner, consultant, professor, and most recently, author—Jimmy Griffin has just about done it all in his baking career. He got his start working from a young age in his 125-year-old family bakery set in Dublin, Ireland. Now, he's finding ways to pass his knowledge and craft down to younger generations of bakers. BAKED in Science host Mark Floerke invites Jimmy to share his story in this episode. Starting back in Ireland during the late 1700s with his journeyman ancestor, and the start of the family bakery in the late 1800s, Jimmy shares what life as a baker looked like back then and the memories that have been passed down over the decades. His own career officially started at 17, as he studied baking at a university and helped run the family business, eventually starting his own cake shop on the side. From there, Jimmy would go on to win a silver medal in the Coupe du Monde Chocolatine and was a frequent international jury member of the Coupe Du Monde (Bakery World Cup). In 2016 he was president of the jury. The Art of Lamination Later in his career, Jimmy went back to school to get a Master's degree in New Product Development and Culinary Innovation so he could continue instructing honors degree bakery students. He devoted that time to immersing himself in the art and science of lamination. Those notes would eventually become his first self-published, widely popular book. The Art of Lamination is the ultimate instruction and reference book for croissant (https://bakerpedia.com/processes/croissant/) and other laminated pastry (https://bakerpedia.com/processes/dough-lamination/). It covers all the processes and skills from start to finish, helping the reader firmly grasp the concept and troubleshoot issues. You can find Jimmy's book on Amazon. Through this conversation, Jimmy and Mark cover: - Growing up in a bakery - International baking competitions - Writing a book - The most commonly asked croissant question - Adding layers to croissant dough - Sourdough croissants What are your top croissant or baking questions? Ask our experts in the Baking Industry Professionals Facebook group! https://www.facebook.com/groups/bakingindustryprofessionals

In this live event Chef Jacquy works in his temporary tiny kitchen and creates simple seasonal desserts with these products while using Rouxbe Pastry Courses recipes. Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Scott Parker is a world-renowned, two Michelin-starred chef trained at the prestigious Westminster Kingsway College in London and mastered the culinary arts by practicing and working worldwide. Scott is also the author of the fantastic new book, End Your Carb Confusion: The Cookbook, and he was on the cover of Men's Health magazine in three countries. Following Scott's acclaimed career cooking in the world's finest restaurants, the top South African retailer, Woolworths, recruited him to serve as the Product Development Manager for Culinary Innovation, Research Development. During the pandemic, Scott and his team served more than two million healthy meals to needy communities. He is also changing countless lives by creating innovative farm-to-table, sustainable initiatives in Cape Town. LISTEN TO THIS SHOW IF: You've always wanted to know what it takes to be a Michelin star chef! You want examples of how to live just outside your comfort zone. You want to make a difference in this world and sometimes wonder, “what's next?” You're curious how a world-renowned, Michelin star chef creates 100 carb-customized recipes. You want to know how exactly to get on the cover of Men's Health magazine! To Follow Scott: Instagram: @scottparker1987

Join Chefs Martin Philip of King Arthur Baking Company, Scott Samuel of Rouxbe Online Culinary School, and Chef Jacquy Pfeiffer for a live event dedicated entirely to All Things Flour, Proofing, and Baking. Award-winning baker Chef Martin shares his knowledge about the different King Arthur Baking flours available on the market, including cake, pastry, all-purpose, and bread to specialty flours, such as rye, Kamut™, spelt, and einkorn. In this live event, the chefs come together to discuss the properties and use of each flour, proofing techniques, and the science of baking. Links from this episode: https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Join Chefs Jacquy Pfeiffer, Alissa Wallers, and Scott Samuel for this episode on tool hacks. The chefs will discuss how to come up with creative solutions using the tools you may already have in your kitchen, and will share some of their favorite hacks that just might surprise you! This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project. Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, Pepe talks with Rick Petralia, Culinary Director at Fazoli's to discuss his jumpstart to becoming a Chef, his Culinary point of view and why he's passionate about approachable, authentic Italian food.Petralia talks about his unique journey towards becoming a Chef. He shares that while attending college to become a math major, he was working at a local restaurant as a server. During his shift one evening the cook called out and the manager asked him if he would be interested in learning how to cook. Petralia replied, “Sure I'll try it.” He adds, “I really enjoyed that and I transitioned from serving to cooking at the restaurant.” Petralia shares that this opportunity led to him changing course from being a math major to going to Culinary school. Petralia talks about the 15 years following Culinary school and how he held a variety of positions in the industry, none of which had him utilizing his culinary experience. He talks about a position becoming available at Fazoli's that would allow to get back into the culinary side of things. He says, “I thought, hey that'd be great to get back into a culinary more creative type of role.” He adds, “Italian is my background and you know it just really seemed like an exciting opportunity.”Petralia shares his culinary point of view and how he approaches recipe development particularly when it comes to QSR and Fast Casual. He talks about having over 200 locations that serve over 700000 meals per week and how being able to replicate every recipe with consistency is key. He says, “First and foremost, that's in the back of my mind every time I develop a recipe, is how is this going to happen 700000 times a week in the same way.” Tune into the podcast to learn more on how Petralia feels about developing recipes including [Fazoli's Breadstick Panzanella (Bread Salad)], what he has to say about upcoming culinary trends, and his thoughts on supply chain issues on this episode of Chef AF “It's All Food” or you can listen at Spotify!Produced by Lisa Pepe

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, Pepe talks with Rick Petralia, Culinary Director at Fazoli's to discuss his jumpstart to becoming a Chef, his Culinary point of view and why he's passionate about approachable, authentic Italian food.Petralia talks about his unique journey towards becoming a Chef. He shares that while attending college to become a math major, he was working at a local restaurant as a server. During his shift one evening the cook called out and the manager asked him if he would be interested in learning how to cook. Petralia replied, “Sure I'll try it.” He adds, “I really enjoyed that and I transitioned from serving to cooking at the restaurant.” Petralia shares that this opportunity led to him changing course from being a math major to going to Culinary school. Petralia talks about the 15 years following Culinary school and how he held a variety of positions in the industry, none of which had him utilizing his culinary experience. He talks about a position becoming available at Fazoli's that would allow to get back into the culinary side of things. He says, “I thought, hey that'd be great to get back into a culinary more creative type of role.” He adds, “Italian is my background and you know it just really seemed like an exciting opportunity.”Petralia shares his culinary point of view and how he approaches recipe development particularly when it comes to QSR and Fast Casual. He talks about having over 200 locations that serve over 700000 meals per week and how being able to replicate every recipe with consistency is key. He says, “First and foremost, that's in the back of my mind every time I develop a recipe, is how is this going to happen 700000 times a week in the same way.”Tune into the podcast to learn more on how Petralia feels about developing recipes including Fazoli's Breadstick Panzanella (Bread Salad), what he has to say about upcoming culinary trends, and his thoughts on supply chain issues on this episode of Chef AF “It's All Food” or you can listen at Spotify!Produced by Lisa Pepe

Join Chefs Jacquy Pfeiffer, Scott Samuel, and Alissa Wallers for their discussion on piping techniques. The chefs will discuss piping equipment and share common mistakes made when learning to pipe. Piping skills are important in cake decorating and this episode will be a great guide to perfecting your technique. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project.Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

The test kitchen is currently on display in Harlem as part of an exhibit called “African/American: Making the Nation's Table.” We learned about the lasting impact the test kitchen had on the culinary world from Charla Draper, a former food editor at Ebony.

Jimmy Griffin is a sixth-generation master baker from Galway Ireland. He has forty years' experience in the bakery industry, growing up in the family business. He is a specialist in viennoiserie, sourdough, bread and cake production. He holds a Master's degree in Food Product Development and Culinary Innovation and lectures to honors degree bakery students at the School of Culinary Arts and Food Technology, Technological University, Cathal Brugha Street, Dublin. He also works as an advisor and consultant to industry. In 2016, Jimmy was appointed as president of the Jury at the Coupe du Monde de la Boulangerie in Paris. He regularly lectures and teaches overseas and has been involved with baking and competitions in most continents of the world. In this episode, we discuss: Being a sixth-generation master baker Why he chose baking as a profession Describing lamination techniques His process of making the perfect croissant Why croissants are challenging for some professionals The differences in flours in relation to specific pastry products Yeast considerations for laminated doughs The bicolor croissant inception Croissant trends today How competitions influenced his career path Self publishing his book And much more!

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Tim Griffin, director of culinary at SPB Hospitality about his path to becoming a chef, finding his inspiration, and driving menu innovation for several brands. Since October 2020 Griffin has been leading SPB Hospitality Brands culinary team with over twenty years experience in fine dining, catering and hospitality. Prior to joining the SPB team he has worked for Kona Grill, Ignite Restaurant Group's Joe's Crab Shack and Brick House Tavern & Tap. Griffin also served as a founding Board Member of the Global Culinary Innovators Association. He attended Texas Tech University and earned a bachelor's degree in restaurant and management finishing his education at The Culinary Institute of America. Griffin says, while at CIA in Napa Valley, he would speak to chefs that would come through, and would have great conversations about being a multi-unit corporate chef. Ultimately those discussions helped him identify what he wanted to do with his culinary education. He was drawn to the scope and scale of managing multiple things and entities across cities, states, and the world. I ask Griffin if he has been feeling the challenges of supply chain shortages. He says, “Yes, there's been a lot of react and adapt to current menu items as well as products, it changes daily, weekly but we have a great supply chain and I work very closely with them.” Adding, “it's a tighter relationship now than it has been in the past.” Some of the SPB brands include Logan's Roadhouse, Rock Bottom, Gordon Biersch, Old Chicago, and more. Griffin also shares the different virtual brands that are in development with SPB. Griffin talks about food trends and says he is seeing a lot more from Korea. But he looks for up and coming food trends by taking advantage when he travels, by visiting small restaurants and seeing what ingredients and presentations they are doing. To hear more about the creative process in the test kitchen, get Griffin's take on developing menus, and the story behind the Roasted Cauliflower Recipe, check out this episode of Chef AF “It's All Food” or you can listen on Spotify!

Join Chef Jacquy Pfeiffer, Chef Alissa Wallers, and Chef Scott Samuel for a discussion of decorating cakes with fondant and using gum paste applications. The chefs will discuss making sugar pastes from scratch and applying them for cake decorating. Learning the tips and tricks of successfully using sugar paste is an excellent way to elevate your cake decorating skills. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project.Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Join Chef Jacquy Pfeiffer, special guest Chef Alissa Wallers, and Chef Scott Samuel for an exploration of how to make cake fillings, buttercream and frostings. Links from this episode: Part 1 in this series event - https://lms.rouxbe.com/live-events/771 Part 2 in this series event - https://lms.rouxbe.com/live-events/783 This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, and this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Join Chef Jacquy Pfeiffer from The French Pastry School to learn how to make classic sponge cakes that are being featured in our new Cake Baking & Decorating Arts Course. We will review tips and tricks of the trade for cold & hot process sponge cakes and Chef Jacquy will discuss variations with chocolate, toasted nuts, other tasty options. Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Join Chef Jacquy Pfeiffer from The French Pastry School to learn how to make holiday ice creams, a classic holiday bread wreath, and a classic Buche de Noel. Making use of some of the recipes from our Trilogy of courses, we will show how to improvise and create a variety of memorable holiday classics. The link mentioned in this episode is https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Join Chef Jacquy Pfeiffer, Chef Scott Samuel and special guest Chef Alissa Wallers for an introduction to Cake Baking & Decorating Arts. This 3rd online course was developed by a team of chef educators and master cake decorators at The French Pastry School, and this immersive 180-day online course teaches the principles of cake baking science, as well as how to execute 80+ new recipes and techniques from the comfort of your own home! We will review the key concepts presented in the course and discuss the recommended tools need to successfully create your own sculpted cottage cake as the capstone project. Links mentioned in this episode are https://bit.ly/3B0XQFI - Country Kitchen - Rouxbe/French Pastry School Decoration Kit https://bit.ly/3EdUJN1 - Nicholas Lodge - Rouxbe/French Pastry School Cake Decoration Kit https://bit.ly/2Z6Sqwi - Rouxbe/French Pastry School Master Equipment List for Cake Decoration https://bit.ly/3G9t9lQ - Cake Decorating Arts program highlights/syllabus Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Corn was originally cultivated by Indigenous people in what is now Mexico. That led to another important Indigenous innovation whose origin dates back about 3,000 years: nixtamalization. It's the process of soaking corn in an alkaline solution with hardwood ash or limestone to break down its natural barrier, releasing niacin, an integral part of human […]

Corn was originally cultivated by Indigenous people in what is now Mexico. That led to another important Indigenous innovation whose origin dates back about 3,000 years: nixtamalization. It's the process of soaking corn in an alkaline solution with hardwood ash or limestone to break down its natural barrier, releasing niacin, an integral part of human […]

Corn was originally cultivated by Indigenous people in what is now Mexico. That led to another important Indigenous innovation whose origin dates back about 3,000 years: nixtamalization. It's the process of soaking corn in an alkaline solution with hardwood ash or limestone to break down its natural barrier, releasing niacin, an integral part of human nutrition. It's also turned corn into a culinary staple leading to commonly used foods like corn tortillas and hominy. We'll talk about the origins and science that made its way into the historical and contemporary culinary traditions.

Matt sits down with Gozney founder Tom Gozney. Gonzey makes extremely high-quality innovative ovens designed to not just make fantastic pizza but give you the opportunity to maximize your culinary efforts right in your backyard. Tom's path to starting Gozney was not at all linear and far from easy but, there's a consistent theme that followed him through the ups and downs; determination. It all started when his passion for cooking led him to build a pizza oven. What started out as a fun project to keep his hands busy, quickly began to snowball and grow, leading him to build oven after oven. Home oven builds lead to restaurant builds and eventually to push beyond the limits and dream up a way to give everyone the opportunity to have access to a pizza oven and enjoy its versatility to make some truly incredible meals.  They've had some seriously notable partnerships with some well-known chefs and frequently put out recipes to help get you inspired. Tom's vision for building Gozney isn't solely to dream up and make innovative products; he aims to break down the barrier of cooking and baking and help people enjoy it as much as he does. Despite the rampant growing success, building Gozney wasn't exactly all sunshine and bubble gum. A lot of its success relied on Tom's tenacity to keep getting up and moving forward, and his passion to see his vision through. In this episode of Built On Passion Tom Gozney shares what led him to start Gozney and the lead up to its now global footprint, a better look at how he developed Gozney's latest product, and his ‘how' and ‘why' behind starting Gozney

We were honored to have Fazoli's Director of Culinary Innovation, Rick Petralia, join this week's episode. Chef Rick had a long and distinguished career in operations before taking on a role as chef. He shares his incredible journey from a math major to chef and how one cook calling in sick changed everything. He discusses the importance of cross-training and how working in operations made him a better chef. You'll also hear Rick's valuable insights on innovation and technology as CertiStar's most recent partner.  He talks about the importance of reading reviews and how they are an invaluable tool. for success.  Chef Rick and Shandee discuss TIKTOK as a growing social media promotion, specifically the pasta chip trend and how Rick upped the ante.  Chef Rick shares the new and exciting things happening at Fazoli's and why their breadsticks are an essential part of his work.

Welcome to the Canadian Grand Prix New Product Awards bonus episode of The Food Professor!My co-host Sylvain Charlebois and I are thrilled to once again be supporting Retail Council of Canada's new product awards this year as we both are big believers in supporting new and innovative products for the grocery shelves and beyond.  This year Longo's, an Ontario based regional grocer, is celebrating 65 years serving Canadians with fresh produce, specialty fish and deli, and they are primed for growth with a new partnership with SobeysJenny Longo is one of Canada's leading grocers and developers of private label brand in the grocery industry - and with her family name on every product, you know there is more than meets the eye behind every launch.  Sylvain and I sit with Jenny and explore the inspiration behind the products submitted for the Canadian Grand Prix New Product awards, the winning product, and then talk about the goldilocks movements when it all comes together and the magic happens on the shelves and in consumers homes.  Thanks for listening, and to see all the winners and learn more visit http://www.rccgrandprix.ca/If you liked what you heard you can subscribe on Apple iTunes , Spotify or your favourite podcast platform, please rate and review, and be sure and recommend to a friend or colleague in the grocery, foodservice,  or restaurant industry.    I'm Michael LeBlanc, producer and host of The Voice of Retail podcast and a bunch of other stuff, stay tuned for our next episode with my partner Sylvain Charlebois!Stay Safe everyone!!

How do you mimic meat? We take a look at the science behind plant-based and cultured meat in this episode, where it might lead and how ready people are to eat meat grown in a lab.Mariana Lamas, a research associate at the Centre for Culinary Innovation at Northern Alberta Institute of Technology in Edmonton, Canada, talks us through some of the key elements that make a plant-based meat mimic successful. Andrew Stout, PhD candidate in biomedical engineering at Tufts University in Massachusetts, US, explains how he grows meat in a petri dish, and where he sees the future of the field. And Matti Wilks, postdoctoral research associate in psychology at Yale University in Connecticut, tells us what she's found by asking people about their readiness to eat cultured meat.In our second story (25m30), we hear about new research on cigarette advertising and how it lures in children in Indonesia – ranked in the top 10 countries in the world for the number of adults who smoke. Nurjanah, senior lecturer in health promotion at Universitas Dian Nuswantoro in Semarang City, explains what she and her colleagues found when they mapped the proximity of cigarette advertising to schools.And Hannah Hoag, deputy editor at The Conversation in Canada, gives us some of her recommended environment stories to dip into this week (34m40).The Conversation Weekly is produced by Mend Mariwany and Gemma Ware, with sound design by Eloise Stevens. Our theme music is by Neeta Sarl. You can find us on Twitter @TC_Audio, on Instagram at theconversationdotcom or via email on podcast@theconversation.com. You can also sign up to The Conversation's free daily email here. Full credits for this episode available here.Further readingHow scientists make plant-based foods taste and look more like meat, by Mariana Lamas, Northern Alberta Institute of TechnologyNo animal required, but would people eat artificial meat?, by Clive Phillips, The University of Queensland and Matti Wilks, The University of Queensland (now Yale)Plant-based burgers: should some be considered ‘junk food'?, by Richard Hoffman, University of HertfordshireLab-grown meat could leave marginalized people in need, by Sarah Duignan, McMaster UniversityResearch: teenagers whose schools are surrounded by cigarette advertisements tend to smoke more, Dian Kusuma, Imperial College London; Abdillah Ahsan, University of Indonesia; Nurjanah and Sri Handayani, Dian Nuswantoro University (In Bahasa Indonesia)Putting an end to billions in fishing subsidies could improve fish stocks and ocean health, by Daniel Skerritt, University of British ColumbiaScientists aim to build a detailed seafloor map by 2030 to reveal the ocean's unknowns, by Sean Mullan, Memorial University of Newfoundland See acast.com/privacy for privacy and opt-out information.

Join Chef Jacquy Pfeiffer and Chef Scott Samuel to learn how to trouble shoot some common mistakes as well as a few mind-blowing techniques from our Introduction to Pastry Arts and Bread Baking Arts Courses. From the chemistry of tempering chocolate, laminating doughs and troubleshooting macarons to the cornerstone artisanal bread ingredients and how to master the liquid batter gold of canelés, they will let you in on the secrets and solutions to becoming a master baker! Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

LBW welcome their final guest in the Women in Business Series 2021, the inspiring Grace Regan. Grace is an entrepreneur, chef and founder of vegan Indian restaurant, Spicebox, in London. In this episode, Roxy, Kay and Dhammy explore Grace's childhood and life journey, the inspiration behind Spicebox and owning a restaurant and the realities of being an entrepreneur. Grace speaks openly about her love for Indian culture and cooking and how she celebrates both as a British woman. Stay in touch with LBW on: Instagram: @littlebrownwomenTwitter: @LBWTweetEmail: hello@littlebrownwomen.com__________________Technical editing by Karniya Sivapalan Content and production by Roxanna Sarkar-PatelGraphics and design by Dhamayanthy Parameswaran

Justin Fields | Bonefish Grill's Executive ChefJustin Fields was born in New York City. Growing up in the Bronx, he was influenced by the hustle and bustle of NYC. From a young age he had a very creative personality, getting involved in art classes, reading comic books and emulating artists of the time. The multi-cultural environment mixed with his love to eat would be the building blocks of his culinary journey. Justin attended the Culinary Arts program at Bergen Technical High School. This is where his appetite for culinary success began. Upon graduation in 2000, Justin enrolled into the Culinary Arts program at JWU in Providence, RI. During his schooling Justin moved to Maui, Hawaii for an internship to work at Roy's Kahana Bar and Grill. He left the mainland with nothing but a suitcase, a plane ticket and a desire to make it to the top. Taking his career even further, Justin decided to continue his education with JWU and received his BA in Restaurant Management. After finishing his BA, Roy's Restaurant was the #1 opportunity on his radar, and he landed a position as sous chef trainer in Philadelphia. Ultimately becoming Chef Partner of Roy's Sarasota in December of 2008.That is when a new path presented itself in 2013 as a result of his immense creativity and talent, he transitioned to Corporate Chef of Culinary Innovation for Bonefish Grill. Within 4 years he was promoted to Executive Chef / Director of Research and Development, playing an integral role in Bonefish Grill, being recognized for many accomplishments, including being named “Americas Favorite Casual Dining Restaurant” by Marketforce in 2017 as well as being mentioned by Trip Advisor as one of the nation's Top 10 Large Chains in 2018. 2019 was a breakout year for the Bonefish Brunch platform, curated by Chef Fields, winning Nations Restaurant News “Menu Masters” Award for best Menu / Line Extension.Listen as Joseph and Justin discuss all things 'Culinary Artistry'! 

This is Part 2 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

This is Part 1 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

World renown Chef Mark Allison will inspire you to grab some veggies and hit the stovetop.  Chef Allison is the Executive Chef of Culinary Innovation at the Cabarrus Health Alliance (CHA) and consulting executive chef for “Forever Oceans” a sustainable seafood company based in Virginia, with fisheries around the world.

Joshua Smith took a long and winding road to his current role as Director of Culinary Innovation for Alltown Fresh. A tumultuous home life led him to move out at age 16; he spent 8 years as a vagabonding cook, traveling the United States in search of new influences and experiences; and a passion for charcuterie drove him to found his former businesses, New England Charcuterie and Moody's Delicatessen & Provisions. A fascinating and very personal dialogue with a chef who's forged his own, singular path to successPlease consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. 

How do you predict what new flavors will be trending when your forecast calls for homebound with a chance of COVID?  In this podcast episode I talk to Dax Schaefer, Corporate Chef and Director of Culinary Innovation, for Asenzya. Join our fun and informative conversation about what 2021 has in store for formulation and flavor trends.   Enjoy the episode and make sure you head to FoodProcessing.com to see what else is in store for the food and beverage industry in 2021.  as we feature experts in Food Safety, Plant Safety, Product Development, and much more.  Learn more about Asenzya by visiting www.asenzya.com

Chef Mike Haracz is a senior research & development chef with over 20 years of experience, graduating from Johnson & Wales with degrees in Culinary Arts and Culinary Nutrition. He has spent the last 14 years developing recipes and products for a variety of chain restaurants, as well as other food service, and retail segments including the Manager of Culinary Innovation at McDonald’s for the US menu. He has a YouTube channel called, ‘Chef Mike Does Stuff,' and is a certified BBQ judge and competitor.

Join Chef John Feeney as he shares inspiring insights on the innovation journey, Culinary Innovation is often viewed as the application of better, in the world of food it could be that standout moment when delicious textures and creativity come together.

Mike Haracz aka Chef Mike is a corporate chef, brand ambassador, social media influencer. Chef Mike recently worked for McDonald's on their Culinary Innovation team and has been featured as a spokesperson in multiple Wendy's commercials. Chef Mike has built a huge personal brand through social media and community engagement. Chef Mike has his own YouTube channel where he helps people create amazing food dishes from the comfort of their homes. We speak with Chef Mike about how you can build a personal brand for yourself in your 20s and some of the differences between being a corporate chef verse other culinary career paths. Introduction music by: LAKEY INSPIRED - Chill Day LAKEY INSPIRED - Chill Day Download→ https://soundcloud.com/lakeyinspired/chill-day

In the world of social media marketing, companies must balance the need to build a genuine relationship with the community, with the need to control their marketing messages that come from community influencers. This conflicting dynamic is the core of many brand’s struggles with the powerful but unpredictable tool of influencer marketing.   The difficulty with this dynamic is most apparent in the influencer social media world due to the importance placed on individual personalities, and the potentially conflicting priorities of an individual influencer against the brands they represent.  In this episode, I’ll discuss these challenges and some strategies for alleviating them with our guest, Chef Mike.   Guest: Chef Mike Haracz   ‘Chef Mike’ has been working professionally in the food industry for over 20 years, while also graduating Magna Cum Laude with a degree in Culinary Nutrition from Johnson & Wales University. He has developed hundreds of nationally launched food and beverage items, worked as the Manager of Culinary Innovation for McDonald's, and has grown a small following across multiple social media platforms.  Due to current events, he recently started his own YouTube channel called Chef Mike Does Stuff, teaching the most basic cooking skills to those who have never stepped foot into a kitchen.  Along with his culinary career, he has personally studied marketing, consumer science, and branding to aid him in his personal and professional career advancement.    Check out Chef Mike on social media: Twitter Facebook Instagram LinkedIn YouTube  Host: Veronica Bright Veronica Bright is a solution architect at Zee Jay Digital. Specializing in marketing resource and digital asset management, Veronica delivers thoughtful, functional solutions for enterprise clients. Veronica believes that technology design starts and ends with the people who use it, and strives to put people first in every solution she builds.  

Children’s feeding expert and co-founder of Foodoppi, TV chef, mindful eating coach and feeding therapist Aisling Larkin joined Alison Curtis for Food Month on Weekend Breakfast. Aisling’s unique approach rethinks how we encourage children to eat. She says we tend to be either sensory seekers of sensory avoiders. For example a lot of children find the liquid texture to be very off putting. Aisling is all about changing attitudes and mindsets in order to change behaviours for the long term - for small noticeable differences and optimizing opportunities not sneaking them in. Tune in to @AlisonTodayFM on @TodayFM now to hear about my delish Winter family recipes & why they are perfectly designed for kids pic.twitter.com/SXTEQvJMqt — Aisling Larkin (@AisLarkin) January 11, 2020 Aisling has a Masters in Food Product Development and Culinary Innovation and she always takes into account the scientific principles and properties of food along with the psychological aspects. She talks Alison through her best winter recipes for kids - Hot Dog Pizza, Butternut Squash Mac and Cheese and Tomato Soup with Cheesy Popcorn. Listen back to their chat by pressing the play button at the top of the screen!  Weekend breakfast with Alison Curtis, Saturdays and Sunday from 8am!

Chef Jaime Mestan is the recently promoted VP of Culinary Innovation at Vienna Beef, and she's an , public speaker, author, and newly minted career coach. Chef Jaime represents the next generation of research chefs, who mix together our culinary experiences with food manufacturing processing and food science and technology.  When she's not doing product innovation for Vienna Beef, Chef Jaime has written a book () and offers career coaching () for culinary professionals looking for ways to get into R&D. For both Chef Jaime and Kimberly, involvement in the Research Chefs Association has helped us solidify our identities and our craft as research chefs and has provided opportunities for us to volunteer, lead, and give back. Come meet us at the upcoming April 15-17 in San Diego and set your career apart. Looking for a different, in-depth, and personal conference about product strategy? The takes place in Chicago March 2-3, 2020. Hear from legacy brands and start-ups and how they're innovating and leading food trends.

VP of Culinary Innovation at Vienna Beef Chef Jaime Mestan is also the Treasurer for the Research Chefs Association, so when Chef Jaime and I talk about the RCA, we automatically reflect on the history of the organization, how far it has come, and what its future could look like.  In addition to her work in product innovation and volunteering at the RCA, chef Jaime has also just published an e-book about professional networking, called . Check it out on . Interested in finding out how to grow your career? Chef Jaime also offers coaching focused on chefs interested in crossing to R&D at .

A network of nearly 30,000 relatively affordable kitchen spaces across Canada sits largely under the radar and underutilized. These 'secret' kitchens exist in church basements, parlours, and other spaces within faith properties. Find out how one Regional Ministry is making the most of its kitchen spaces, and how your organization can get involved! ....................................................................................................... Subscribe if you like the #WelcomeProject and if you want more podcasts -- please share! ....................................................................................................... Hosted by: Jordana Wright https://twitter.com/jordanawright Guests: Katrina McGuire, Zero Waste Station Founder https://twitter.com/kokocat Chantal Stepa, Withrow Park Farmers’ Market Manager https://twitter.com/WithrowMarket ....................................................................................................... ABOUT THE WELCOME PROJECT ⇣ As we all know, cities like Toronto are becoming increasingly difficult places to find and secure affordable, inspiring, operational spaces. At the same time, many faith communities with shrinking and aging congregations are exploring new approaches to expanding the use of their urban infrastructure – including nearly 30,000 campuses across Canada. The Welcome Project is a multi-sectoral partnership that connects changemakers in need of space with stewards of faith properties committed to meeting emerging sustainability goals through creative co-location approaches and community building. The #WelcomeProject Podcast invites diverse stakeholders to come together to discuss and lend their skill sets to efforts to expand the use of century-old churches as locally responsive community hubs. This includes churches across Canada, prospective partners in the social service and cultural sectors, and curious local champions. Episode 102 focuses on sharing learnings from the partnership between East End United Regional Ministry and the Withrow Park Farmers' Market to help fuel a zero waste movement. --- Send in a voice message: https://anchor.fm/jordanawright/message

Katy Latimer, VP of Culinary Innovation at Dunkin’ Brands, explains why collaboration is necessary when translating consumer trends down the pipeline. Read more: https://mackinstitute.wharton.upenn.edu/2019/dunkin-katy-latimer/ See acast.com/privacy for privacy and opt-out information.

First-, second- and third-wave coffee, Melrose Place, and how to order chicken in Farsi. Josh Zad loves fried chicken and is the best Beverly Hills tour guide I've ever met. Plus some notes on the topic from Mike Harris, Manager of Culinary Innovation at McDonalds. Buy tickets to Smart Mouth with Mohanad Elshieky in Portland: www.listenupportland.com/ Smart Mouth is on Patreon: www.patreon.com/smartmouthpodcast www.instagram.com/smartmouthpodcast/ www.facebook.com/groups/268127480409103/ Please subscribe to (and rate & review) this podcast in iTunes or any podcast app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt