Podcasts about Culinary Institute

This episode of Food Talk features two conversations from Food Tank's first annual Food and Agriculture Policy Summit in Washington D.C. First Congressmember Nikki Budzinski, who represents Illinois' 13th District, joins Dani to talk about the legislation that's needed to connect local farmers with food pantries and the hunger crisis that's about to worsen as we hurtle toward the Supplemental Nutrition Assistance Program (SNAP) funding cliff. Then Congressmember Shontel Brown, who represents Ohio's 11th District, sits down with Politico's Marcia Brown to talk about her own experience relying on SNAP, dispelling myths around those reliant on nutrition assistance programs, and what she's learned through her meetings with family farmers who are looking for more certainty in chaotic times. This event was held in partnership with the Global Food Institute at GW, the Culinary Institute of America, and Jose Andres, in collaboration with Driscoll's, Meatable, and Oatly. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

The Conversation with ChrisThe Restaurant Guys talk with Chris Cree, Master of Wine, about the challenges of being among the first to earn that degree and the only person in NJ. Chris talks about running his wine shop and how he educates and encourages the public to dive into the world of wine.The Conversation with JohnThe Restaurant Guys speak with chef, wine director, professor and friend John Fischer. Given his many positions including teacher, he is well-experienced in the topic of his book  At Your Service which describes how to run a professional dining room. From emergencies to the divide between the front and back of the house, John covers it all.Bio Chris Cree is a Master of Wine and one of New Jersey's most respected wine authorities. With more than four decades in the industry, Chris has worked in nearly every facet of the wine world: from retail and importing to education and consulting. A New Jersey native, he's the founder of Cree Wine Company in Hampton, where he curates exceptional wines from around the globe and leads tastings that make the world of wine accessible and engaging. Chris continues to champion great producers and demystify fine wine for all who love it.John FischerAfter graduating Culinary Institute of America, John worked in several prestigious NYC restaurants from The Rainbow Room to Manhattan Ocean Club to Mondrian. He returned to CIA to teach in 2000, wrote his book At Your Service in 2005 and recently retired. InfoChris Creehttps://www.creewine.com/John's bookAt Your Service: A Hands‑On Guide to the Professional Dining RoomFind out more about CIAciachef.eduWe will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This morning, we’re joined by Chef Eve Felder, Managing Director of The Culinary Institute of America, Singapore, to chat about Netflix’s “The Next Gen Chef”, the next wave of young culinary talent, and how CIA is shaping the chefs of tomorrow.

FVCC CULINARY INSTITUTE OF MONTANA AMANDA HUDAK TRT: 16:01 NOV 7 PIES/DEC. 12 MODERNIST EAST (NY) VS. WEST DINNERS (CALI)

This show was recorded on location at the Southern Smoke Festival in Houston October 2025Aaron Bludorn began his journey at Culinary Institute of America (CIA) which led to a prosperous career working under the country's most celebrated chefs including Michelin-starred Chef Douglas Keene and Daniel Boulud. While working as Executive Chef in Manhattan's Café Boulud and was cast in Netflix's blockbuster culinary competition show, The Final Table. That same year, he was honored by Star Chefs when he earned New York City's Rising Star Community Chef Award. In 2019, the Bludorns moved to Houston and in 2020, they opened the eponymous restaurant, Bludorn. In the fall of 2022, he opened his second restaurant, seafood inspired, Navy Blue, followed by Bar Bludorn in March 2024, and most recently, Perseid, which opened in January of this year inside of Hotel Saint Augustine.Rebecca Masson is Houston's own “Sugar Fairy,” a renowned pastry chef and owner/operator of H-Town's Fluff Bake Bar. The Wyoming native cut her teeth at Le Cordon Bleu in Paris and started her career in New York, where she became head pastry chef at The Red Cat under Chef Jimmy Bradley. After arriving in Houston she worked with chefs like Charles Clark and Southern Smoke Foundation's own Chris Shepherd, before opening Fluff in 2011. That same year, she competed in the second season of Top Chef: Just DessertsKyle Knall Kyle is the Culinary Director at Stone Bank Farms and Chef and Co-Owner of Birch in Milwaukee, Wisconsin, which he runs with his wife and business partner, Meghan Knall. At Birch, Kyle spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Kyle and Meghan's next concept is Cassis, a French bistro opening in the Third Ward in fall 2025.His work has earned impressive accolades, including a semi-finalist nomination for “Best Chef:Midwest” (2024, 2025) and “Outstanding Chef” (2022) by the James Beard Foundation and a nod for Birch on The New York Times coveted list of the best restaurants in America, “The Restaurant List.”InfoThe Southern Smoke Foundationhttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

The combination of rose and pistachio is a classic flavor combination that appears in a myriad of desserts all around Europe. From Mahalebi in Cypress, Rožata in Croatia, and panna cotta alla rosa in Italy. Chef Rebecca Peizer from The Culinary Institute of America was inspired to deconstruct this dessert and make her own updated version using products from all over Europe, such as Croatian Rose Hip Jam and Italian Pistachio cream (Pistacchio Verde di Bronte PDO). This milk pudding with rose is light, refreshing, and a perfect summer night treat. Get the Rose Pudding recipe here. 

I keep hearing how the industry has to change, how Gen Z is aren't drinking wine, how the trade is slow to do anything....until you speak with Abby Bogle. She is the type of enthusiasm and drive that is needed to move with the times. You have all heard me say that "time will tell" and that "all generations come around to the proper glass of wine." What Abby is doing is making the proper glass of wine more accessible.  Be careful, she is a bit infectious. Abby Bogle is not your average disruptor—she's bottling up tradition, cracking open innovation, and pouring new life into the wine industry one mini-bottle at a time. You'll discover how Abby moved from the heart of Texas wine country to leading a revolution in single-serve wine formats that could change how generations experience wine. This conversation uncorks why classic 750ml bottles are struggling to captivate younger drinkers and what it will take for wine to rival the convenience of seltzers and cocktails. Abby reveals the secrets behind fractionalization—how her company, Small Lot Bottles, transforms wines into TSA-friendly miniatures for education, gifting, and direct-to-consumer sales. You'll learn why canned wines fizzled, why PET plastic just doesn't cut it, and how glass keeps wine's integrity intact. The discussion dives into the technical challenges of bottling, shelf life, and the sophisticated use of Coravin's argon technology to preserve taste and tradition. Paul and Abby muse on the frustrations of shipping wine, navigating legal hurdles, and why Gen Z consumers might grab a can of hard seltzer before ever considering a can of wine. As the conversation flows, you'll gain a behind-the-scenes look at how wineries are adapting, how industry innovators like Paul Mabray are influencing change, and why experience matters more than size. You'll come away understanding how the wine world is responding to declining sales, changing demographics, and the demand for something different—plus, you'll hear about Texas' own pioneering vineyards and what it means for the future. If you're wondering where wine is headed, pull up a glass—this episode will give you more than just a taste of tomorrow's wine culture.     Small Lot Bottles Abby Bogle is owner and CEO of Small Lot Bottles. Their website is: https://smalllotbottles.com Napa Valley Wine Academy https://napavalleywineacademy.com Coravin https://coravin.com Wine Foundry https://www.winefoundry.com Oakville Grocery (Oakville Grocer) https://oakvillegrocery.com Culinary Institute of America https://www.ciachef.edu Quarter Masters of America's  Wine education partner: https://www.mastersommeliers.org Knox & Dobson https://knoxanddobson.com #wineindustry #fractionalization #smallformatbottles #wineinnovation #GenZwine #winetrends #winepackaging #wineexperience #directtoconsumer #wineeducation #NapaValleyWineAcademy #winesampling #Coravin #miniwinebottles #Texaswine #ONDseason #winesustainability #winewastesolutions #alternativewineformats #winerymarketing #winegifting #podcastinterview

One of the most delicious and iconic comfort foods in the European Union is moussaka and its many variations, depending on where it is made. Moussaka is cousins with the shepherd's pie, and is a layered eggplant or potato-based dish, often including ground meat, tomato, and a top layer of custardy béchamel sauce. In this same spirit, Chef Rebecca Peizer from The Culinary Institute of America reimagines this iconic dish by using ingredients from all over the European Union. Get the Moussaka recipe here.

In the latest blind tasting episode of GuildSomm: Into the Glass, sommelier Tori Testa discusses her tasting journey with host MS Chris Tanghe before blind tasting three red Italian wines. Tori is a beverage manager at Grill 23 & Bar in Boston. She graduated from the Culinary Institute of America, holds the WSET Level 3 Award in Wines, and is working toward her Advanced Sommelier certification through the Court of Master Sommeliers, Americas. Listen in as Tori shares her tasting challenges and tips, then guess along with her as she tastes blind! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Read our Tasting Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Explore more tasting resources: https://www.guildsomm.com/explore/w/tasting 

Chef Kim Floresca's career has taken her from the world's top restaurants to one of L.A.'s most buzzed-about fast-casual projects. After training at the Culinary Institute of America, Kim cooked at fine dining destinations including El Bulli in Spain and Per Se in New York City, and spent time as a private chef before making the leap to Goop Kitchen, the clean-eats concept from Gwyneth Paltrow's Goop. As Vice President of Culinary and Culture, Kim oversees menu development, helping shape Goop Kitchen's flavorful and wellness-driven approach to food. She joins host Kerry Diamond to talk about her journey from haute cuisine to health-forward, the skills that carried over from the fine dining world, Goop Kitchen expansion plans, and what Goop Kitchen tricks we can borrow for our own kitchens. Thank you to Square and Ketel One for their support. Learn more at square.com/bigGet tickets to The Great Community Bake Sale by Natasha Pickowicz on Saturday, 10/18, in NYC hereSubscribe to our SubstackJubilee NYC 2026 tickets hereCheck out Cherry Bombe on ShopMyMore on Kim: Instagram, Goop KitchenMore on Kerry: Instagram

The BanterThe Guys kick off the show discussing date night plans that don't involve food.  Spoiler, there aren't many.The ConversationThe Restaurant Guys welcome back Nicholas Harary, owner of Restaurant Nicholas. The Guys quip that newborn Nicholas Jr. may start work in the kitchen immediately then they discuss the balance of family and work in a life of hospitality.  The conversation moves Harary's passionate tirade against the state of culinary education and what he's doing at his place to improve the experience for everyone. The Inside TrackThe Guys have known fellow New Jersey restaurateur Nicholas for years. While he is a culinary school graduate, he speaks out against the current institution and says this about its students.“They're going to the best schools in the world to learn their craft. They're getting charged ridiculous amounts of money, but they're not being prepared to do anything,” Nicholas Harary on The Restaurant Guys Podcast 2007Bio Nicholas Harary is an award-winning chef and restaurateur best known for founding Restaurant Nicholas, one of New Jersey's most acclaimed fine-dining destinations. A graduate of the Culinary Institute of America, Harary earned top honors from The New York Times and Zagat before reimagining his concept into Barrel & Roost, a modern, chef-driven comfort food restaurant in Red Bank. Alongside his wife Melissa, he also runs Nicholas Creamery, offering artisanal small-batch ice cream. Harary is a published cookbook author and passionate about food, family, and hospitality. InfoNicholas' current restauranthttps://www.barrelandroost.com/Nicholas Creamery https://www.nicholascreamery.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Michael and I just binged watched the new Netflix series, "Next Gen Chef" which was filmed at the Culinary Institute of America in NY. We were excited to see an appearance from a long time friend, Chef Melissa Walnock, who was one of the first guests on the podcast back in Feb 2024!In case you missed it, or just want another dose of her badass wisdom and joy, I'm re- releasing a newly edited version of her episode in celebration of her Netflix debut!We talk about:How being a type 1 diabetic since childhood has shaped her career and artistryHow having an OCD brain serves her extremely precise creations Being a woman in some of the most famous kitchens in the country Her crazy practical exam to become faculty at the Culinary Institute What it's like teaching the next generation (NextGen!)Get our Sip Spotlight wine through my affiliate partner website here: Check out her baking classes here Be sure to follow her gorgeous Instagram @chefwalnockIf you'd like to Support the Podcast, you can buy me a glass of wine! Please consider Rating, Reviewing and Following Us on Apple Podcasts!“Delightful and fun. Now I love my Monday Commute” (kpjscarbs). Sound like you? I'd love for you to leave your own review!How? Click Here, scroll to the bottom, tap to rate with Stars and select "write a review" and let us know what you loved most about this episode! If you haven't already, please FOLLOW the podcast! We have so many more exciting episodes coming out, and if you're not following you might MISS then! Click here to Follow! Get my Wine Tips Cheat Sheet here: Questions, suggestions and guest requests? nikki@sipwithnikki.com

This dish is a fresh, modern nod to a beloved classic from Central and Eastern Europe: cabbage and noodles. Chef Rebecca Peizer from The Culinary Institute of America reimagines and elevates the dish by using tagliatelle egg pasta with cuttlefish Ink for a briny, coastal twist. This pasta dish is a snapshot of European culinary traditions, blending Eastern European comfort with Mediterranean vibrancy in a way that feels both familiar and refreshingly new. Get the recipe at: https://www.ciaprochef.com/european-products/seasonal-cabbage-and-noodles/  

Join us for an inspiring conversation with Chef Ferdinand Metz, former President of the Culinary Institute of America and Certified Master Chef, as we discuss his remarkable career, the evolution of the U.S. Culinary Olympic Teams, and what it takes to build lasting, high-performance programs. He also shares insights from his new book, From Many We Are One: The Rise of American Cuisine and the CIA.

Lana Lagomarsini "The best way to get me to do something is to challenge me," says Lana Lagomarsini, who moved with her family from the Bronx to Beacon when she was 15. So far in her career, she has proven that by competing on Bravo's Top Chef, Netflix's Pressure Cooker and the Food Network's Chopped and Cutthroat Kitchen: Knives Out. How did she navigate those stressful situations? "I'm generally a calm person, but, yeah, I do like a challenge," she says. "I like a challenge with parameters, too - for some reason, it helps me think." The transition to Beacon from New York City as a teenager was not easy. "We drove out so far and I saw a cow," she says. "I started crying. I had been going to the same school since I was 5 years old." After she settled in at Beacon High School, "I was the cool girl who moved up from the city. I didn't even realize that I had a New York City attitude on me." While studying journalism at Northeastern University, Lagomarsini began blogging about food and Boston's restaurant scene. Posts about her Game of Thrones pop-up dinners prompted a friend to offer her a part-time job as a line chef. "He said, 'How would you like to put your money where your mouth is?'" says Lagomarsini. "That just started everything." She found her niche in restaurant kitchens, where chefs were "pirate-y," she says. "They all had tattoos, and they're saying all this cool lingo. They're working so hard, and everything looks so beautiful and tastes so good. Everything's sparkling clean. I was like, 'I want to do this.'" She tried out for a job with Kristen Kish (who won Top Chef in 2013 and later hosted during Lana's season). "I didn't even have my own knives," Lagomarsini recalls. "I have a plucky attitude, though." The second day of her trial run, Kish told Lagomarsini "nicely" that she needed to go to school or get more experience. Lagomarsini wanted to go to a French cooking school in Thailand, but her mother noted that she could commute to the world-class Culinary Institute of America in Hyde Park. She graduated in 2016 and worked at Restaurant Daniel and Momofuku Ko in Manhattan and apprenticed in Patagonia with Francis Mallman. It was a long way from her first food service jobs at Friendly's and Pizza Hut in Fishkill and Brother's Trattoria in Beacon. For now, Lagomarsini is a private chef (lanacooks.com) who does pop-ups such as a recent collaborative dinner of fried chicken and sparkling wine at the James Beard Foundation and a residency at Fulgurances Laundromat, a chef incubator in Brooklyn. Her cooking is inspired by the African diaspora and the Great Migration, during which her mother's family moved from a small town in Alabama to New York City. Lagomarsini grew up learning - and eating - the food traditions passed down by her grandmother, and she's constantly riffing on Southern classics. "I do a lot of things with pot liquor," she says. "I make a lot of chow-chow. Pimento cheese makes its appearance. Cornbread is on the menu in many ways." Recent experiments include a mash-up of Mexican salsa macha with Nigerian suya (a street food) and a terrine of turmeric dough and oxtails inspired by Jamaican beef patties. "I'm constantly considering what is diasporic food, and that is evolving as well." Of her cooking shows, she most enjoyed Top Chef. "I didn't have to worry about who likes me and who doesn't, because it doesn't matter as long as the judges like the food." On Season 22, against 14 other contestants, she made it to Episode 11. That's when the judges found fault with her grilled steak with potatoes and Haskap berries (the sage was overpowering and the meat "over-rested"). She is working on a dream project: a supper club series inspired by Georgia Gilmore. "She fed the Montgomery bus boycott," Lagomarsini says. "She called it the Club from Nowhere. It was at her house, but she fed people like Martin Luther King Jr. and Malcolm X." If you haven't heard of her, Lagomarsini says, "that goes to show how much of...

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make her own updated and elevated version of a dish inspired by Sweden's Rotfruktsgryta, and Germany's Leipziger Allerlei. This medley of late harvest vegetables Like EU-certified Organic French peas and Polish green beans, and Spanish Asparagus known as Esparrago de Navarra PGI, all paired in a buttery sauce alongside fluffy dumplings and the German sausage Nürnberger Rostbratwürste PGI. This dish is a perfect way to highlight the bounty of what is available during spring. Get the Late Harvest recipe here!

Chilled soups using summer ingredients can be found all over the European Union, from France's vichyssoise, Spain's gazpacho and salmorejo, Bulgarian Tarator, and German Kalte Gurkensuppe. Chef Rebecca Peizer from The Culinary Institute of America shows us her take on a chilled tomato soup – a light, bright, and flavorful soup that uses high-quality pantry staples. Get the Chilled Summer Soup recipe here.

Brooklyn-born Eric LeVine started cooking in restaurant kitchens at the age of 12, working the fry station at a neighborhood diner. Although that would be considered illegal child labor today, he loved the work and never looked back.LeVine fueled his passion as a student at the Culinary Institute of America and as a member of the kitchen team at Brooklyn's renowned River Café, where celeb chef David Burke was his mentor and inspiration. Many kitchens and awards later, he is now chef-partner in two Long Island, New York, restaurants, 317 Main and Vico. Throughout his 45-year culinary career, LeVine has experienced many ups and downs. He cycled through a number of restaurants, fought and survived several bouts of cancer, and gained and lost 180 pounds. Now he is on a health and wellness journey, both personally and professionally. LeVine ran his first marathon last year and is focused on staying healthy and improving and evolving his restaurants. Listen as he shares his journey, past and present. 

In a special segment, recorded at the Hot Topics Studio stage at IFT FIRST 2025, we're listening in as The Rockefeller Foundation's Dana Thomas talks with IFT's Anna Rosales about scaling up food as medicine programs into sustainable models that can reach millions of people. Michiel Bakker, president of the Culinary Institute of America and … Continue reading EP 67: Scaling Food As Medicine, Redesigning the Way We Eat →

White Dog Cafe - Glen Mills and Executive Chef Michael SelserHost Amaris Pollock spoke with White Dog Cafe's Executive Chef Michael Selser regarding their upcoming wine dinner happening inside the Glen Mills location. The exclusive dinner will pair a signature menu from White Dog Cafe to pair with a variety of Pennswood Wines, an event that will sell out fast and is happening on Wednesday September 24th 2025 at 6pm. Chef Selser explained that attendees will enjoy a 5-course tasting menu paired with 5 local wines from Pennswood, including their new White Dog Red vintage. They plan to educate guests about the pairings and local ingredients while providing a unique dining experience. The dinner, priced at $70 per person, will culminate with a steak dish meant to highlight their new vintage of the White Dog Red blend. https://whitedog.com/glenmills/Wilder - Center City Philadelphia and Executive Pastry Chef Russ JohnsonOur host next chatted with the Executive Pastry Chef for Wilder, located in the heart of Philadelphia's center city. We first learned about Chef Johnson's career path and the creative and technical aspects of pastry making. After learning about Chef Johnson, we turned a page to find out about Wilder's upcoming tasting event coinciding with author Leni Zumas' new book, "Wolf Bells." The tasting event, happening on September 23rd, 2025 at 6:30pm, highlights dishes inspired by excerpts from the book and sales of the event benefit the non-profit organization: Savage Sisters. Additionally, Chef Johnson discussed the fall dessert menu that he is currently developing, incorporating seasonal ingredients like muscadine grapes and granny smith apples. And stay tuned till the end to find out about even more exciting new opportunities happening with Wilder! https://www.wilderphilly.comRiamede Farm - Chester, PA and Owner Ashley AsdalAmaris and Ashley Asdal, who is the owner of Riamede Farm, discussed the history behind Riamede Farm which is located in Chester, NJ. The farm has been producing apples on its orchard for many years, and Ashley shared her unexpected journey from a career in the Navy to becoming the farm's owner. After taking over ownership of Riamede, Ashley has been expanding upon what they have to offer, including summer vegetable picking, spring blossom festivals, and fall activities like pumpkin picking and line dancing. She highlighted the farm's history as the first pick-your-own orchard in 1973 and its community-oriented approach, offering educational classes and events throughout the year. Ashley also mentioned that she has started hosting weddings and other large events in her barn and is excited about her first wedding this fall. Feel free to begin your plans to visit Riamede Farm this Fall, as they'll be open from August 1st to November 5th, 9am to 4:30pm Tuesday through Sunday, with live music and food offerings on weekends. https://www.riamedefarm.com

Join host Greg Boulos on this engaging episode of The Boulos Beat for an in-depth conversation with Chef Harding Lee Smith, a renowned Portland-based chef and restaurateur.Chef Smith shares his remarkable journey, from his introduction to the restaurant industry at the age of seven to his formal training at the prestigious Culinary Institute of America. Together, they explore the vision, inspiration, and challenges behind Smith's five celebrated establishments: The Front Room, The Corner Room, The Grill Room, The Mountain Room, and The Last Run Room.The discussion also delves into the profound impact of the COVID-19 pandemic, persistent staffing challenges, and the complexities of rising operational costs. Looking to the future, Chef Smith reveals his exciting plans for a new restaurant in Bethel.

Explore the diverse culture, culinary delights, and rich history of New York State in this episode of Big Blend Radio's Vacation Station Travel Podcast.  Travel writer Diane Dobry shares insights into what makes New York unique — from the vineyards and wineries of the Finger Lakes region to the iconic cityscape of The Big Apple, and the serene landscapes of the Hudson Valley and North Country. Tune in as we travel from East to West, highlighting everything from the hidden gems of Lawn-Guy-Land (Long Island) to the vibrant communities of Central New York and the Mohawk Valley, and the historic sites of Western New York. This episode is your guide to New York's must-see attractions and hidden treasures, including West Point, the Culinary Institute of America, and the spas of Saratoga Springs. Whether you're interested in travel tips, history, or the state's best-kept secrets, join us for a journey across New York's buzzing streets and serene landscapes.

We tend not to think much about that pat of butter we put on our morning toast, including how the store-bought sweet cream butter we're eating likely pales in comparison to the rich, nutty flavor of the cultured butter not found in many stores. Nor, do we think about butter sculpture, butter bogs, pleasure dairies, or the dairymaids, those once respected and well-paid artisans and economic powerhouses of our nations earliest days. We definitely don't think about the nationwide 'war' between butter-loving dairy farmers and the margarine industry. It led to smear campaigns, state laws against margarine, and a ruling by the Supreme Court that led to pink margarine. You may not even know it's okay to eat butter again after decades of being told to stay away from the death-inducing fats found in butter. So, go ahead and eat that toast with butter. Today, a show about butter. GUESTS: Elaine Khosrova: Author of Butter: A Rich History, a former pastry student at Culinary Institute of America and a former test kitchen editor at Country Living magazine Doug Moe: Wisconsin-based author and journalist who has written for newspapers and magazines for almost 40 years Adeline Druart: Former president of Vermont Creamery. Adeline brought her knowledge of butter-making to Vermont from her home country of France The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. Colin McEnroe and Chion Wolf contributed to this show, which originally aired December 19, 2017.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Scott Kerr sits down with celebrated chef and global restaurateur Richard Sandoval, founder and executive chef of Richard Sandoval Hospitality, a company with over 60 locations across four continents specializing in contemporary Latin cuisine. Richard discusses switching from playing on the professional tennis circuit to enrolling in the Culinary Institute of America, what he learned about hospitality running his father's Mexico City restaurant, and how opening upscale Maya restaurant in New York City in 1997 became the seed of his global empire. He also talks about the rewards of introducing Latin cuisine in unexpected global regions and growing his licensing business with the leading luxury hotel brands. Plus: Richard Sandoval's mission to save the beesFeaturing: Richard Sandoval, Founder and Executive Chef at Richard Sandoval Hospitality (richardsandoval.com)Host: Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast: It's a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: scott@silvertoneconsulting.comListen and subscribe to The Luxury Item wherever you get your podcasts. Tell a friend or a colleague!

From someone who once "couldn't even cook rice" to an innovative culinary force transforming Hawaiian ingredients, Chef Mari's story is a delicious journey of passion and perseverance. She reveals how exposure to diverse food cultures in Los Angeles sparked her culinary awakening before returning to Hawaii to study at KCC Culinary. What makes her approach unique is the scientific foundation beneath her creativity – with a master's degree in nutrition and dietetics, she brings deep understanding of food's impact on our bodies to every dish she creates.Breadfruit (ulu) emerges as the star in Chef Mari's culinary repertoire. "Ulu is literally my most favorite ingredient to work with," she explains, detailing how this versatile fruit functions beautifully in both sweet and savory applications. Her innovations are practical magic – transforming ulu into Alfredo sauce and gravy without traditional thickeners, creating poi churros that had her culinary students raving, and developing egg substitutes from traditional Hawaiian ingredients during the egg shortage. These creations showcase her gift for honoring cultural traditions while pushing culinary boundaries.The conversation explores Chef Mari's unexpected path to teaching culinary arts at Kaiser High School, where she commanded a classroom of 80+ students despite having no formal teaching certification. This experience crystallized her definition of what makes a chef: "a leader who inspires people in the kitchen." Now working as a chef consultant with the Culinary Institute of America while building her social media presence, her future vision centers on creating a non-profit cooking school accessible to everyone in her community. Throughout it all, she maintains that cooking is fundamentally about connection – whether through television appearances, Instagram videos shot entirely on her phone, or the dream of a community cooking space that celebrates local farmers and ingredients. Follow her continuing culinary adventures @BiteLogic on Instagram and TikTok, where science and flavor merge into something truly special.

The BanterThe Guys talk about sourcing new products including attending the Fancy Food Show and getting a good tip from a podcast guest. Hear about the latest one that has caught their attention.The ConversationThe Restaurant Guys are sharing two conversations with two chefs who are fusing cuisines. Tyler Akin has gotten attention for marrying Corsican and Sardinian dishes at Bastia in Philadelphia . Chaz Lindsay in Jackson, MS has taken his culinary experiences in NYC and Italy back to his home in Mississippi where he blends in down home Southern cooking. BioTyler AkinTyler Akin is a Philadelphia-based chef, restaurateur, and founder of Form-FunctionHospitality. Akin is currently the chef-partner of Le Cavalier at the Green Room, at the iconic Hotel du Pont in Wilmington, DE. Tyler also serves as chef-partner of Bastia, at the Hotel Anna & Bel in Philadelphia's Fishtown neighborhood. Bastia was named a “Must-Visit New Restaurant” by Bon Appétit prior to opening, it has since earned accolades including placement on Esquire's list of “Best New Restaurants in America” for 2024.Chaz LindsayChaz Lindsay was raised in Belhaven, MS, graduated Culinary Institute of America, externed and worked at Eleven Madison Park. He was a sous chef at Colicchio and Sons and Craft in NYC before leaving  to work in Tuscania, Italy. Chaz returned to the states and in 2023 he opened Pulito Osteria in Jackson MS. Pulito Osteria's menu merges Italian cuisine with flavors of the Deep South. In 2025, he opened Rowan's bar with fresh takes on pub classics. InfoTyler's Bastia, Philadelphia, PAhttps://www.bastiafishtown.com/Chaz's Pulito Osteria, Jackson, MShttps://www.pulitojackson.com/Elephant Green Chili  Chutneyhttps://elephantgreenbrand.com/Francis' Caesar salad recipe email TheGuys@restaurantguyspodcast.comThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Marc Sheehan has long been interested in the history of food. A graduate of the Culinary Institute of American in Hyde Park, N.Y., the Massachusetts native worked at Blue Hill at Stone Barns, Dan Barber's farm, restaurant, and hotbed for culinary innovation in upstate New York, before working at Menton, a French-Italian restaurant by Barbara Lynch. Previously, he earned national acclaim at Loyal Nine in Cambridge, Massachusetts.There he served food based on what people cooked in the region from the Colonial era onward—not what was in cookbooks, which catered to a wealthy audience, but what normal people grew in their gardens. It turned out that they grew a lot of cayenne pepper, coriander and other robust flavors that were toned down by the likes of Fannie Farmer and other purveyors of food for the well-to-do.Now Sheehan operates Northern Spy, a restaurant in the Boston suburb of Canton, located in a copper rolling mill first opened by Paul Revere. Sheehan recently discussed the restaurant, which opened in December of 2020, as well as how the food that his ancestors likely grew up on is different than what you might have thought.

Welcome to the Well Seasoned Librarian Podcast! You're tuning into Season 16, Episode 12, and today, host Dean Jones is thrilled to chat with special guest and popular vlogger, Bob Morano.Bob, a 2005 graduate of The Culinary Institute of America, brings over two decades of experience from professional kitchens across both the East and West coasts. Currently, he's not only the Executive Chef at a monastery but also a teacher and the creative force behind the social media sensation, Every Day Is Feast Day. On his platform, Bob serves up fascinating culinary history, intriguing food facts, and a wealth of cooking videos featuring delicious recipes, helpful tips, and candid insights into the hospitality industry and kitchen life.Known for his friendly, welcoming demeanor, easy-to-follow cooking instructions, and all-around nice guy vibes, Bob has become a beloved and engaging presence in the world of online culinary content.Now, without further ado, let's join Dean as he dives into conversation with Chef Bob Morano.Instagram @everydayisfeastday

Ehlers Estate Winery is always a fun place to visit and this time we met up with Winemaker Adam Casto and his four legged friend Adrian. Ehlers is found on Highway 29 just around the corner from the Culinary Institute of America, a historic area in Napa Valley. We talked about science, wine, vineyards and [...]

In this heartfelt episode, I sit down with Danielle Alex—celebrity chef, mama of two (soon to be three!), and true creative soul. Danielle shares her powerful word of the day: Expectant—and what it means to live with faith and openness to the good unfolding in your life.From working with celebrities to growing up in a family rooted in service, Danielle offers wisdom on food, faith, motherhood, and how divine timing brought our friendship together. Get inspired by her journey and hear how adding simple ingredients to your plate can transform your health, without the stress of perfection.✨ Topics we cover:Living with an “expectant” heartBehind-the-scenes of a culinary careerNourishing food tips (that are actually doable)The power of divine timing + friendshipMotherhood, faith, and making space for joy

Show Notes:If you're not hungry at the start of this episode, you probably will be by the end. And you'll probably want to run down to Jackson, Mississippi to eat at Elvie's.Hunter Evans is the owner of Elvie's that serves seasonal dishes and highlights ingredients from local farmers. For Hunter, owning a restaurant is first about hospitality. He focuses on making connections with his patrons, and is a champion of a city in Mississippi that often gets overlooked or looked down on. He also focuses on the wellbeing of his staff, because he believes that if he's asking his staff to take care of others, they have to be taken care of first.He is a graduate of the University of Mississippi and the Culinary Institute of America and has worked with acclaimed chefs like John Currence and in the kitchens of New York restaurants Le Bernardin, Cafe Boulud, and Daniel.Resources:Elvie's websiteElvie's Instagram

In the episode we chat to Jessica La Forge of God Save the Cream.Jessica started her early food days in the hallowed halls of the Broadmoor hotel honing her pastry skills, before a stint at the Culinary Institute of America. Then her attention turned to the ice cream business.We talk branding, grocery and unicorn poop in this great episode.You can find out more about "The Cream" at:https://www.godsavethecreamdenver.comhttps://www.instagram.com/godsavethecreamdenverhttps://www.facebook.com/godsavethecreamdenverFor information about the North American Ice Cream Assoc, and how you can open and grow your ice cream business with a community that will support you, go to https://icecreamassociation.org/

In this episode, Dina dishes with Janet Irizarry who shares insights into the scale of the household food waste problem and how we can all take meaningful action, starting in our own kitchens. Janet also discusses the true value of mindful food choices—beyond just nourishment—and how aligning these choices with our core values can nourish our bodies, minds, and souls while positively impacting the planet.Janet Irizarry, M.Ed has had an incredible 30-year career in the restaurant industry, including over 25 years owning and operating restaurants. In 2016, she launched Hudson Valley EATS, a platform that celebrates food entrepreneurs and later evolved into a resource for educating others about sustainability in food. For the past seven years, Janet has been teaching at the Culinary Institute of America in the School of Business Management, and has earned a master's degree in Instructional Design and Technology to refine her skills as a course designer.Whether you're a beginner in the kitchen or a seasoned pro, this episode is packed with practical advice you can apply right away.Connect with Janet at the links below: - https://www.mmkmethod.com/ - https://www.instagram.com/mmkmethod/ - https://www.facebook.com/mmkmethodSign up for Janet's newsletters at: - https://www.linkedin.com/newsletters/becoming-a-mindful-foodie-7156362926432423936/Mentioned in this episode: - The Extraordinary Life and Times of Strawberry - https://www.youtube.com/watch?v=uTaFYF1nA4c----Check out our podcast in video format on DishWithDinaTV:https://www.youtube.com/user/DishWithDina?sub_confirmation=1Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community:https://forms.gle/MzV7gVAPEsqEyEFH6If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form:https://forms.gle/EFYX7Gshbjx9cCKfA----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.

In this episode, Brian is joined by Mark Erickson, Provost-Retired of the Culinary Institute of America. Founded in 1946, the Culinary Institute of America has a rich and long tradition of offering the highest quality culinary education possible with over 55,000 alumni from all over the globe. Tune in to hear who Mark Thanks for helping him along the way.

Paul Smith's deeply ingrained love of both cooking and West Virginia can be traced back to his earliest days — standing alongside his grandfather helping stir the sauce for the large Sunday dinners so common among Italian families who had settled in the coalfields. From those beginnings, Paul's passions for food and his Appalachian home have taken him on a culinary journey that he is proud to share with his community. After graduating from Charleston Catholic High School, Chef Paul immersed himself in learning the hospitality industry and the finer points of great cuisine. With his BA from West Virginia State University, he formally trained at New York's prestigious Culinary Institute of America (graduated with honors) and CIA's Greystone campus in Napa Valley, California, where he studied pastries and wine and graduated as Valedictorian.Paul has worked around the country, from The Ritz Carlton Resort in Naples, Florida, to the world-renowned Biltmore Estates in Asheville, North Carolina, to The Windsor Club in Vero Beach, Florida. Taking the tastes and techniques of every stop along his culinary journey he longed to return to his roots and tell these culinary stories through the traditions and flavors of Appalachia. When the Mountain State pulled at his heartstrings, he returned to West Virginia where he served as the Executive Chef at the University of Charleston, and Corporate Chef for Buzz Food Service.Today, he has multiple restaurants in Charleston, West Virginia's capital: The Pitch Sports Bar & Grill, and 1010 Bridge Restaurant & Catering, which quickly gained a reputation as one of the state's premiere dining destinations.He believes strongly that a rising tide will lift all boats, and has served as an advisor to multiple food and hospitality businesses in West Virginia. Paul's ultimate vision is to give back to the state he has always considered home through his gifts of great food and warm hospitality.Chef Paul was named a Semifinalist for the James Beard Foundation's Best Chef of The Southeast Award and became an official nominee the same year and is the first West Virginia chef to receive that honor. He was also named West Virginian of the year in 2023.In 2024 he was honored again with a nomination for the James Beard Foundation's Best Chef of The Southeast Award and on June 10th 2024 in a ceremony in Chicago he became West Virginia's very first James Beard Award winner. He continues to champion West Virginia and his community in all he does, and loves few things more than the way food brings people together.

The BanterThe Guys chat about bad management, good cheese and the way to Mark's heart.The ConversationThe Restaurant Guys catch up with Ti Martin about the past, present and future of the restaurant scene in NOLA. She expounds on Cajun versus Creole, virtual costume parties and 25 cent martinis!The Inside TrackThe Guys speak fondly of New Orleans' rich history and enduring spirit. These are Ti's thoughts on her city's legacy.“A lot of people think New Orleans' greatest gift to the world is jazz. But I offer that if we had not also invented the cocktail, maybe we would've never had jazz,” Ti Martin on The Restaurant Guys Podcast 2025BioTi Adelaide Martin's family bought Commander's Palace in 1969. In 1997 Ti and her cousin Lally Brennan took over the establishment. They continue the high standards of their predecessor, Ti's mother, Ella Brennan. Ti has authored several books including one made into a documentary about her mother's life Commanding the Table: The Ella Brennan Story.Commander's Palace boasts several James Beard Awards, along with accolades fromWine Spectator and Wine Enthusiast. In 2008, the restaurant was inducted into the Culinary Institute of America Hall of Fame.Ti is the founder and chair of The New Orleans Culinary and Hospitality Institute.InfoCommander's Palacehttps://www.commanderspalace.com/Ti's books (she mentions)In the Land of Cocktails, Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant and Miss Ella of Commander's Palace https://shop.commanderspalace.com/products/commanders-book-collectionThe Husky, New Orleans (Ti recommended restaurant)https://thehuskynola.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Wylie Dufresne is the chef and owner of Stretch Pizza in New York. He was born 1970 and grew up in Rhode Island. He trained at the Culinary Institute and started working with chef Jean-George Vongerichten in 1994, taking on the role of chef de cuisine at Jean-Georges. In 1999 he became the chef at 71 Clinton Fresh Food, and in 2003 opened his experimental restaurant WD-50, where he explored the possibilities of molecular gastronomy in his cooking, reaching global fame. In 2013, he opened a second restaurant, Alder, in the East Village. Dufresne then moved on to use his technique and focusing on dough, first at Du Donuts, and then at his latest restaurant, Stretch Pizza, where he pays respect to the classic New York slice. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee. Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef's home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps. Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons

This week's guest is the founder, owner, and cheese maker at McGrath Cheese Company, Colin McGrath. McGrath Cheese Company is an artisan producer based in New York's Hudson Valley.They make some of the most incredible cheese, sourced from local dairies. We discussed Colin's remarkable path into the cheese business from the CIA (that's the Culinary Institute of America) to apprenticing, to making his own. He brings his unbridled passion for the product into every batch.

Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter. Learn more and find recipes at: https://www.ciaprochef.com/almondbutter

Fresh off speaking at the Culinary Institute of America's Wine & Beverage Summit, Zach poses the question to Adam and Joanna - can brands and categories use memes and viral videos as a part of marketing campaigns, or should they even be paying attention to trends like Gatorwine and jalapeno Sauvignon Blanc in the first place? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is drinking: Zanotto "Rivolto" NV Sparkling WineZach is drinking: Louis M. Martini "The Gryphon" Cabernet SauvignonAdam is drinking: Mint Julep at the Kentucky DerbyInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe pours the always-tricky-to-parse Gamay and Pinot Noir comparative for Advanced Sommelier Max Goldberg. Max is based in Los Angeles and is currently the sommelier at Santa Monica's SELINE, a fine-dining restaurant from Chef Dave Beran that opened last year. Previously, Max curated the beverage programs at The Maybourne Beverly Hills and The Peninsula Beverly Hills. He is a graduate of the Culinary Institute of America.   Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!   Listen to more tasting podcasts: https://www.guildsomm.com/tags/Tasting_2D00_Podcast   Read our Science of Tasting expert guide: https://www.guildsomm.com/research/expert_guides/w/expert-guides/2441/the-science-of-tasting   Dive into more blind tasting resources on the GuildSomm site: https://www.guildsomm.com/learn/blind-tasting/       Explore GuildSomm membership: https://www.guildsomm.com/recurly/v1/join

Send us a textSacrifice, resilience, and cultural pride converge in this profound conversation with Chef Nelson Millán, whose remarkable journey from Puerto Rico to global culinary ambassador demonstrates the transformative power of unwavering commitment.Born in Puerto Rico and initially pursuing law to please his father, Millán's life changed course when he discovered his true calling in the culinary arts. Their cultural disconnect was immediate – his father dismissively asked if he wanted to be "like the little ladies in the kitchen" rather than a "prominent lawyer." This reflection on Latin American perceptions of professional cooking opens a fascinating window into how cultural attitudes toward culinary careers have evolved.The depths of Millán's dedication become apparent as he recounts sleeping in his van between closing Wendy's at 3 AM and attending baking classes at 6 AM. These sacrifices built the character that would later define his leadership style and commitment to mentorship. His gratitude toward the "angels" who supported him – particularly his mother and also school coordinator Alicia Rivera who drove him to school for three months – reminds us how critical support networks are in achieving our dreams.Millán's expertise ultimately led him to write curriculum for the Culinary Institute of America's Latin Caribbean studies program and travel globally as an Ambassador for Australian Beef. His newest venture, Sofrito cubes, represents his vision of sharing authentic Latin flavors with the world in a convenient format – his "gift from Latin America to the world" akin to how tikka masala and marinara sauce have transcended their origins.For anyone fascinated by the intersection of cultural identity, culinary innovation, and personal determination, this episode offers rich insights into how food traditions evolve while maintaining their authentic roots.https://www.instagram.com/delencantofoods?igsh=dXF5d2VoMzg1dGky&utm_source=qrIntroducing 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. 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.”  

Episode Description: “I want to create a world of mindful foodies. I don't see this as a little project. I see this as something big.” —Janet Irizarry    Every bite we take is a vote for the planet's future, and our children are the most powerful voters we have. By modeling mindful eating to them, we can transform how future generations understand and respect the journey of their food. Janet Irizarry is a culinary innovator and passionate educator who has dedicated her professional life to reshaping how families approach food sustainability. As an instructor at the Culinary Institute of America and founder of The MMK Method, she bridges culinary expertise with environmental consciousness. Listen as Justine and Janet unpack the secrets of reducing household food waste, creative strategies for involving kids in mindful eating, insights about food storage and preservation, the profound environmental impact of conscious consumption, and practical, joy-filled approaches to transforming kitchen habits that benefit both families and the planet. Meet Janet:  Janet Irizarry, M.Ed, is the founder of the My Mindful Kitchen (MMK) Method, a program dedicated to fostering mindful eating, sustainability, and well-being. With a Master's in Education from Arizona State University and extensive experience in teaching, instructional design, and hospitality, she develops impactful courses at The Culinary Institute of America and advocates for food sustainability as Editor of Hudson Valley EATS. Passionate about reducing food waste, Janet collaborates with initiatives like Food Waste Prevention Week and inspires positive change through education, community engagement, and her innovative MMK Method.   Website LinkedIn Facebook Instagram     Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube     Episode Highlights: 03:26 Raising the Next Generation of Mindful Foodies 05:44 The MMK Method  10:52 Practical Tips for Reducing Food Waste 15:57 The Role of Mindfulness and Family Involvement 26:23 The Impact of the MMK Method 31:55 Creating at Home Change    

The ConversationThe Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals. The Inside TrackThe Guys got acquainted with Rocco's cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific.  ”Art is when craft and point of view intersect. You have to have a point of view to become an artist. When you can elevate your craft plus a point of view into something that you remember 30 years later, that's a pretty good life moment,” Rocco DiSpirito on The Restaurant Guys LIVE! 2025BioRocco DiSpirito is an Italian-American chef, television personality, and author of 15 cookbooks. At the age of sixteen Rocco began his formal studies at the Culinary Institute of America and trained in Europe. He returned to the states to work at Lespinasse; the restaurant received four stars from the New York Times.At 31, Rocco subsequently opened two Manhattan restaurants. Union Pacific was the first, and shot Rocco to fame. He also opened Rocco's which was  the subject of a reality series called “The Restaurant”, featuring his mother Nicolina making her famous meatballs.He has appeared on Good Morning America, The Oprah Winfrey Show, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and was the first chef to compete on ABC's Dancing with the Stars.Rocco is frequently on Food Network's Chopped, Guy's Grocery Games, Beat Bobby Flay and now Tournament of Champions.He is the author of 15 cookbooks including three New York Times bestsellers. He received the James Beard Award for his first cookbook, Flavor.InfoRocco's bookshttps://www.roccodispirito.com/cookbooksTournament of Champions on Food NetworkCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe