Podcasts about Culinary Institute

On this week's episode, host Caryn Antonini is joined by Matthew Beaudin, Vice President of Culinary for Higher Education, a chef, operator, and systems thinker who's spent more than two decades pushing the boundaries of food, culture, and sustainability. After earning his associate degree in culinary arts from the Culinary Institute of America, Matthew Beaudin fiercely pursued his passion for cooking by working across the globe, holding chef positions in the Caribbean, China, Rwanda, and the West Indies, as well as each geographical food region within the United States. Today, he leads culinary programming across a national portfolio of cultural institutions, from museums to zoos to gardens, transforming food from an afterthought into a central, story-driven experience.For more information on our guest:linkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Our 100th show called for a guest who's built something real, lasting — and let's be honest - delicious. Lindsay and Bruce sat down with culinary and restaurant visionary Cameron Mitchell at his Valentina's location in Bridge Park.Together, they unpack what it really takes to launch a new restaurant concept— from early collaboration and inspiration trips to the hard work of dialing in the menu, service, and financial model. As Cameron shares, it can take years to get a single location right.He also takes us back to the beginning: a turbulent teenage life, washing dishes for a few dollars an hour, and the “light switch” moments that pushed him to write down goals and pursue the restaurant business with intensity. The conversation explores pivotal detours along the way, including being initially turned down by the Culinary Institute of America—and how those early challenges shaped his leadership style and long-term commitment to hospitality education.From there, the focus turns to values-driven leadership and restaurant culture. Cameron explains why he puts associates first, how that approach leads to better guest experiences, and why profit only matters if you protect quality and people. He also reflects on the darkest days of COVID-19 in the restaurant industry, a costly real estate mistake, and the service mindset that continues to power strong partnerships here in Dublin.The conversation also highlights Cameron's role in shaping Bridge Park as a regional dining destination, pulling back the curtain on his next project—a revealing story behind a concept that marks a first for Cameron and something long on his professional bucket list. Not a bad way to mark 100—big stories, hard-earned lessons, and what's next from one of the best in the business.Subscribe, share with a friend who leads people, and leave a review with your biggest takeaway. 

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by the Editors of Food and Beverage Magazine. In this week's episode, we explore the latest industry news, starting with experiential marketing and Aperol's Share the Moment summer campaign with Hilary Duff on the Lucky Me Tour. We also highlight exciting culinary leadership changes, including Bradley Lowicki taking the helm as Executive Chef at The Rebel Room and Casey McMinn's promotion to Executive Chef at The Ava Hotel Paso Robles.For those curating seasonal offerings or looking for the perfect present, we dive into our ultimate Food and Beverage Father's Day gift guide. We feature premium selections like Le Sous Bois Champagne by Billecart-Salmon, the 2022 Estate Cabernet Sauvignon from Chateau Montelena, Isiah Thomas's Kosher Champagne Collection, and True Story Foods charcuterie bundles.We also examine major industry partnerships driving the future of hospitality. We discuss the James Beard Foundation's new multi-year alliance with American Express and Resy to support independent restaurants across the United States. Additionally, we cover the Culinary Institute of America's collaboration with Prosper Company to advance health and sustainability in the foodservice sector.For full articles on these stories, exclusive insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the global hospitality world.

While our co-hosts are on a short break between seasons, enjoy this REPLAY episode of one of our favorite conversations from Season 15 with  Dr. Robert T. Valgenti, philosopher and professor at the Culinary Institute of America, who dropped by the hotel bar to chat with us about food, the “gastronomic event,” the ethics and politics of cooking and eating, and what it means to be human. Bon appétit! Full episode notes available at this link:https://hotelbarpodcast.com/podcast/food---------------------SUBSCRIBE to the podcast now to automatically download new episodes!SUPPORT Hotel Bar Sessions podcast on Patreon here! (Or by contributing one-time donations here!)BOOKMARK the Hotel Bar Sessions website here for detailed show notes and reading lists, and contact any of our co-hosts here.Hotel Bar Sessions is also on Facebook, YouTube, BlueSky, Instagram, and TikTok. Like, follow, share, duet, whatever... just make sure your friends know about us! ★ Support this podcast on Patreon ★

On this episode of The Social from Must Read Alaska, host Todd explores the powerful connection between food, health, and self-reliance with two expert guests: Kristen Rasmussen from the Culinary Institute of America and Brenda Josephson, Haines-based Culinary Institute of America-trained chef and author of MRAK's popular Foodies & Foragers column. In “Food, Health & the Future of What We Eat,” they discuss the groundbreaking Food is Life, Food is Health Summit held May 6–8, 2026, at the Culinary Institute of America at Copia in Napa, California. Co-organized with Stanford Medicine, the summit brought together chefs, physicians, dietitians, and researchers to reimagine food as the foundation of personal and planetary health. Kristen shares insights from the national perspective — including cross-disciplinary kitchens where doctors and chefs trained side-by-side, the science validating traditional food wisdom, and practical strategies for culinary therapeutics. Brenda brings the authentic Alaska voice, connecting the summit's themes to real-life practices like foraging kelp, harvesting wild salmon, using devil's club, and embracing subsistence living in Southeast Alaska. This conversation celebrates food independence as a core Alaskan value. In a time of supply chain vulnerability and rising chronic disease, it affirms that hunting, fishing, gardening, and foraging aren't just traditions — they're powerful acts of health sovereignty and resilience. Listeners will gain validation for their lifestyle and fresh inspiration for making food truly medicine in their own homes. Whether you're deeply rooted in Alaska's wild food traditions or seeking practical ways to build greater self-sufficiency, this episode bridges national momentum with frontier wisdom. Tune in for thoughtful discussion on reclaiming control over what we eat — and why it matters now more than ever.   Food is Life, Food is Health Conference: https://www.foodislifefoodishealth.org/about Kristen Rasmussen Instagram: rootedfood   MRAK Foodies and Foragers with Brenda Josephson: https://mustreadalaska.com/foodies-and-foragers-food-is-life-food-is-health/   SPONSORS: Must Read Alaska: https://mustreadalaska.com/subscriptions/ Promo Code: thesocial10 for 10% off the 'All In' or 'In For News' prepaid annual plans The Wellness Company: https://www.twc.health/alaska Promo Code: ALASKA for 10% off + free shipping on every order

In this episode of Bottled Up, Andrew Allen interviews Will Sams, owner and head chef at Pearl restaurant in Fairhope, Alabama. Will Sams shares his journey from working his first deli job in Starkville after Hurricane Katrina, through culinary school at the Culinary Institute of America in New York, to cooking in New Orleans and Orange Beach. He explains how he developed Pearl's seafood-focused menu, sources fresh ingredients from local and regional suppliers, and maintains a family atmosphere at his small but popular restaurant. He also talks about the challenges of building a business, keeping quality high, and retaining employees. The episode wraps up with recommendations for first-time Pearl diners and where to find the restaurant online. 3 Key Listener Takeaways 1. Diverse Culinary Journey and Education   Will Sams shared his path from his beginnings at Bulldog Deli in Starkville after Hurricane Katrina, through finishing his business degree at Southern Miss while working nights in restaurants, to attending and graduating from the Culinary Institute of America in New York. His hands-on experience, including working both front and back of house during school, built the foundation for his later success. 2. The Importance of Adaptability and Understanding Local Markets   Throughout his career, Will Sams highlighted the significance of adapting to customer needs and local demographics. While building menus for restaurants like Playa, he learned to balance creative themes with customer expectations, such as including well-loved staples like burgers even in themed spaces, and always considering what will actually sell. 3. Community and Relationships Drive Business Success   Will Sams emphasized the role of strong relationships, both with local ingredient purveyors and with staff, in the ongoing success of his restaurant, Pearl. He described leveraging existing relationships with suppliers for quality ingredients and running a hands-on, supportive, and family-like work environment to retain employees and provide great customer experiences.  

This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica's Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their special issue. They discuss how this issue of Gastronomica engages with different disciplines and formats by bringing together short essays and reflections on the field of philosophy from scholars around the world. By attending to ethics, value, and aesthetics through a range of topics that include art, taste, hunger, sustainability, food waste, and bioethics and GLP-1s, the special issue highlights different perspectives on how food can enter philosophical practice. Gastronomica's special issue on food and philosophy was published in Fall 2025 (25.3) and is available online here. Andrea Borghini is an associate professor of philosophy and the director of Culinary Mind, a research center for the philosophy of food, at the University of Milan. Learn more about his work here and about Culinary Mind here. Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica's Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their special issue. They discuss how this issue of Gastronomica engages with different disciplines and formats by bringing together short essays and reflections on the field of philosophy from scholars around the world. By attending to ethics, value, and aesthetics through a range of topics that include art, taste, hunger, sustainability, food waste, and bioethics and GLP-1s, the special issue highlights different perspectives on how food can enter philosophical practice. Gastronomica's special issue on food and philosophy was published in Fall 2025 (25.3) and is available online here. Andrea Borghini is an associate professor of philosophy and the director of Culinary Mind, a research center for the philosophy of food, at the University of Milan. Learn more about his work here and about Culinary Mind here. Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/critical-theory

This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica's Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their special issue. They discuss how this issue of Gastronomica engages with different disciplines and formats by bringing together short essays and reflections on the field of philosophy from scholars around the world. By attending to ethics, value, and aesthetics through a range of topics that include art, taste, hunger, sustainability, food waste, and bioethics and GLP-1s, the special issue highlights different perspectives on how food can enter philosophical practice. Gastronomica's special issue on food and philosophy was published in Fall 2025 (25.3) and is available online here. Andrea Borghini is an associate professor of philosophy and the director of Culinary Mind, a research center for the philosophy of food, at the University of Milan. Learn more about his work here and about Culinary Mind here. Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class in making tempura. Hitoshi Arai is a tempura master and executive chef and owner of Tenko, a tempura restaurant in Tokyo. They gather together for their lesson at Yanagihara Cooking School, a culinary school in Tokyo, that specializes in traditional Japanese cuisine, and hosts students from The Culinary Institute of America in the Japanese Cuisine and Culture Concentration program. Find recipes, watch videos, read articles, and learn more about the CIA's programs with Japan at https://www.ciajapanesekitchen.org/

#129Josh sits down with Tony Aiazzi for a wide-ranging conversation about restaurant tech, bootstrapping, and the hidden operational work that keeps hospitality businesses running. Tony shares his path from the Culinary Institute of America and Charlie Palmer's kitchens to co-founding Shoebox, Over Easy Office, and Veteranized, explaining how one of the most frustrating parts of restaurant life became the foundation for an entirely new career.They dig into why invoice processing is still far messier than most people realize, how overseas teams in the Philippines and Colombia support modern restaurant back offices, and why the real promise of AI is not replacing craftsmanship but freeing people to spend more time on the work they actually love. It is a thoughtful look at what happens when restaurant operators build tools for the problems they know firsthand.Links and resources

As part of The Culinary Institute of America's Japanese Cuisine Concentration, students embark on a 10-day journey to Japan to explore the country's ingredients, iconic dishes, kitchen tools, and aesthetics. The trip takes them from the vibrant food culture of Osaka, to the historic beauty of Kyoto, and finishes in the bustling streets of Tokyo—the city with more Michelin-starred restaurants than any other in the world. Join CIA students as they immerse themselves in the traditions and flavors that define Japanese cuisine. Find recipes, watch videos, read articles, and learn more about the CIA's programs with Japan at https://www.ciajapanesekitchen.org/

Let's go bean-to-bar.In this episode of Cidiot,® Mat Zucker dives into the world of world-class indulgence right here in the Hudson Valley. Joining the show is Bryan Graham, the award-winning chocolatier and co-founder of Fruition Chocolate Works.From his roots in the Catskills to the kitchens of the Culinary Institute of America (CIA), Bryan shares his journey of building a bean-to-bar empire. We talk about the "American craft chocolate movement," why milk chocolate is making a massive comeback, and the surprising truth about where those cacao beans actually come from.In this episode, you'll learn:The Fruit Factor: Why your favorite chocolate bar actually starts as a tropical fruit seed.Local Collaborations: How Fruition incorporates Hudson Valley flavors, from West Wind Orchard raspberries to Tuthilltown Distillery bourbon.The Tasting Notes: What to look for in a high-quality bar (and why "cocoa" vs. "cacao" isn't as scary as it sounds).Inside the Shop: The scoop on Fruition's locations in Shokan, Poughkeepsie, and their new pop-up in Cambridge, MA.Whether you're a dark chocolate purist or a fan of "adult chocolate milk," this episode is a sweet celebration of local craft.Special Offer for Cidiot ListenersFruition Chocolate Works is offering 20% off for the Cidiot community! Use code CIDIOT20 at checkout.Shop Online: Fruition Chocolate WorksIn-Person: Visit the retail stores in Shokan (Route 28), Poughkeepsie (Eastdale Village), or the pop-up on 1316 Massachusetts Avenue in Cambridge, MA. (Limit one use per customer. Valid online and in-store. For a limited time.)Links & Resources:Fruition Chocolate Works: fruitionchocolate.comAlleyway Ice Cream: Mentioned in the episode for their local collaboration - https://alleywayicecream.com/Stockade Tavern: Home of the legendary (and exclusive) Jalapeno Corn Nut snack - https://www.stockadetavern.com/Enjoyed the episode? Subscribe to Cidiot on Apple Podcasts, Spotify, Pocketcasts, or Goodpods and leave us a review!Special thanks to guest editor Brett Barry of Silver Hollow Audio, and host of Kaatscast: The Catskills Podcast.©2026 Mat Zucker Communications. Cidiot® is a registered trademark.

At the Sun Valley Culinary Institute, students are learning that great cooking takes time, as they sharpen their skills alongside some of the industry's best chefs.

In this episode, host and Master Sommelier Chris Tanghe interviews Master Sommelier Douglas Kim about managing beverage programs for multiple outlets, each with its own team. Douglas is the executive director of wine for MGM Resorts International and is based in Las Vegas, Nevada. Douglas started his career in the kitchen and graduated from the Culinary Institute of America in Hyde Park, New York, where he was first exposed to the world of wine. He has worked in iconic restaurants including Restaurant Charlie by Charlie Trotter, Aureole Las Vegas by Charlie Palmer, and Picasso at Bellagio. Through his role at Picasso, he earned the opportunity to work for MGM as the executive director of wine for the entire company. He became a Master Sommelier in 2018. Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Chris Russell is a hospitality executive and CEO of Spire Hospitality, known for building and scaling hotel management companies from the ground up. A Culinary Institute of America graduate who pivoted from the kitchen to operations, he's spent decades shaping teams, launching platforms, and leading growth across the industry. Susan and Chris talk about career choices, company building, and culture shifts. What You'll Learn • How a potato-peeling job sparked a career pivot  • Why "builders vs. maintainers" think differently about growth  • Why chasing knowledge beats chasing money • How hospitality offers unmatched upward mobility  • How tech is reshaping hiring (and what's getting lost)  • Why attitude still matters more than experience  • How to balance hustle with real work-life boundaries  • Why job-hopping too early can stall your growth  • How to ask for more without sounding entitled  • Why self-promotion is a skill you can't ignore  • How success is shifting from hours worked to impact made  • Why the future requires both tech skills and human touch  *** Our Top Three Takeaways 1. Build for Learning, Not Just Advancement Chris's career wasn't driven by titles or salary bumps, but by what each role could teach him. He intentionally chose opportunities that expanded his skill set, even when they paid less. That mindset compounded over time into leadership readiness and ultimately a CEO role. 2. Hospitality's Biggest Problem Is a Perception Gap The industry offers massive upward mobility and diverse career paths, but it does a poor job of selling that story. Long hours and outdated perceptions overshadow the reality that hospitality includes roles across finance, tech, HR, sales, and more. The result is a talent pipeline problem that needs attention. 3. The Future Requires Balancing Tech with Humanity Technology and AI will play a bigger role in hiring and operations, but they risk stripping out the human qualities that define hospitality. Chris highlights a growing tension: efficiency vs. connection. The winners will be those who embrace tech while preserving attitude-driven hiring and genuine guest experience. Chris Russell on LinkedIn https://www.linkedin.com/in/chrisrussellspire/ Spire Hospitality https://spirehotels.com/

Here are three food-related interviews from the Morning Show archives. Part One: "Baking at Home with the C.I.A." (CIA stands for the Culinary Institute of America." Part Two: "Soup Night: Recipes for Creating Community around a Pot of Soup." Part Three: "Smashed, Mashed, Boiled and Baked - and Fried, Too; a Celebration of Potatoes in 75 Irresistible Recipes."

What does sharpening a knife over a case of onions have to do with incident response? For Myke Lyons, CISO at Cribl, the answer is everything. Myke trained at the Culinary Institute of America — learning speed and accuracy under the clock of a professional kitchen — before a summer IT job in Manhattan set him on an entirely different path. In this episode of The New CISO, host Steve Moore traces that journey and the surprising parallels between culinary craft and security leadership.The conversation moves through a career that evolved organically: a summer job moving refrigerator-sized printers in a Manhattan ad agency, a crash course in executive white-glove IT support, a breakthrough moment finally cracking subnetting, and a slow expansion from NOC operator to global security leader. Myke credits the kitchen — its insistence on precision and calm under fire — for instilling an operator's mindset that still defines how he leads through incidents today.Mentorship, both formal and accidental, threads through Myke's story. A curmudgeonly colleague who threatened to "replace him with a script" taught him the value of continuous improvement. A trusted mentor reframed the CISO's role with a single line about house fires and lock changes. And years in executive IT support gave Myke an early education in empathy and knowing when not to fix what wasn't asked.Myke and Steve examine a vendor incident where a product leader's dismissive response to a forensics question destroyed credibility with hundreds of customers. The lesson: saying "I don't know, but we'll find out" is not a weakness — it is the most powerful tool a leader has. The same insight applies to M&A due diligence, where reframing technical conversations as expectation-setting exercises turns adversarial interviews into collaborative ones.For Myke, the new CISO is defined by empathy and culture. Know your audience. Think like your customers. Communicate policy changes as explanations, not mandates. Find your internal advocates and invest in them before you need them. The recipe for great security leadership is less about technology than it is about people — and that lesson translates perfectly from the kitchen to the boardroom.Key Topics• Career pivots: from culinary school to IT and cybersecurity• Speed, accuracy, and craft — what kitchen discipline teaches security professionals• Building an operator's mindset and staying calm during security incidents• White-glove executive IT support and the patience, precision, and empathy it develops• Mentorship — formal and accidental — and the lessons that only land in retrospect• The dangers of filling silence with false confidence vs. the power of saying "I don't know"• Crisis communication best practices and what not to do during a vendor incident call• Managing M&A security due diligence with low-emotion, expectation-setting conversations• Building security culture through empathy, clear communication, and internal advocates• Telemetry, log management, and Cribl's role as the data engine for IT and security Guest BioMyke Lyons is the Chief Information Security Officer at Cribl, the AI platform for telemetry trusted by organizations worldwide — including half of the Fortune 100 — to manage IT and security data at any scale.He trained at the Culinary Institute of America with aspirations of becoming a food critic — until a summer IT job in Manhattan set him on an entirely different course. Myke went on to build expertise across networking, NOC operations, and log management, holding CISO positions at Snyk and Collibra before joining Cribl in 2024.Connect with Myke on LinkedIn and learn more about Cribl at cribl.io.GET A DEMO:

Today, I'm especially honored to welcome Ted Rich, Chief Growth Officer for Rich Products, a family-owned food company with annual sales of over $6B and a market-leader in a number of food categories, including cakes, icings, pizza, appetizers, and specialty toppings. In this position, Ted leads company­wide demand-creation strategies to accelerate growth and expansion in priority markets and segments across the globe. He is also a member of Rich's Executive Team and Board of Directors where he serves on the Finance and Audit Committee. In 2020, Ted established the Rich Family Council for the family-owned business where he serves as the council head. Since joining Rich's in 1995, Ted has held various associate and customer-facing roles, including Executive Vice President of Organizational Excellence, Senior Vice President of Customer Experience and Europe/Middle East region leader, Regional Sales Manager of Foodservice; Strategic Sourcing Leader of Procurement; and Vice President of Toppings and Icings in North America, to name just a few. Before joining Rich's, Ted worked for the Seattle Supersonics NBA team as a sales manager and also held positions with North West Parent Publishing in Seattle and Travers-Schutte & Company Advertising in Buffalo, NY. He currently serves as the Vice Chair of the Education Policy Committee on the Culinary Institute of America's Board of Directors and supports the Institute's mission to provide the world's best professional culinary education. Ted and his family are family office members of FOX, and we are thrilled to have them as valued members of our FOX community. We start with the amazing journey of the Rich family and the iconic company Ted's family has now owned and operated for 80 years. Ted shares the story and path of the family business and the broader family enterprise over the past 8 decades. Governance is an evergreen topic among family enterprises and family offices, and certainly a frequent topic for families and advisors within the FOX community. Ted talks about his family's governance evolution, highlighting when formal governance became a necessity and how the family went about establishing these structures, both for the business and for the broader family enterprise. One practical tool Ted recommends to fellow families and their multigenerational enterprises is planning forward. He describes the multi-year planning process and discipline his family has employed throughout their shared journey and outlines some of the specific steps, methods, and tools they have relied on to always have a long-term, forward-looking view of where the family enterprise is going. The Rich family leadership has embraced the principle of inclusivity. Ted talks about how they have operationalized this belief in inclusivity and describes the various processes and structures that have been instrumental to bringing more family members into the journey and ensuring strong engagement with the rising generations. Do not miss this exclusive and highly educational conversation with a distinguished family principal and leader of one of the most storied and successful family enterprises in America.

Today's guest is Ham El-Waylly—chef, recipe developer, restaurateur, and author of the new cookbook “Hello, Home Cooking: Doable Dishes for Every Day.” Ham is also the co-founder of the Brooklyn restaurant Strange Delight and part of an NYC culinary power couple with his wife, Sohla El-Waylly. Ham joins host Kerry Diamond to talk about growing up in Doha, watching “Yan Can Cook” on repeat, meeting Sohla at the Culinary Institute of America, being a girl dad, and his restaurant life. He also shares the story behind some of his favorite “Hello, Home Cooking” recipes, including a nostalgic Brazilian-inspired dessert, a viral-ready date fudge, and a silky tahini-tofu dip. (Click here for the tahini-tofu dip recipe.)  This interview was recorded at Newsstand Studios at Rockefeller Center.  Cherry Bombe on SubstackThe Jubilee Business Owners Pass applicationOur new Mom's the Bombe issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Ham: Instagram, Strange Delight, "Hello, Home Cooking" cookbook More on Kerry: Instagram, “So You Want To Open A Restaurant” Substack series

FVCC CULINARY INSTITUTE EXEC CHEF ANDY BLANTON, STDENT TRT: 9:23 ***APRIL 8-24/SENIOR CAPSTONE PROJECT OPENING RESTAURANT “MEZZA” AND RUNNING FOR 3 WEEKS

Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as well as all other areas of the resort. After his time in sunny California, he returned to the East Coast to become the Assistant Pastry Chef at Little Palm Island Resort & Spa on Little Torch Key, Florida accessible only by boat or seaplane. His next stop would be at Desserts International in Exton, Pennsylvania, where he worked under CMPC (Certified Master Pastry Chef) and owner Gunther Heiland. Desserts International is a wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos, and hotels nationwide.   Chef Ratliff also made his mark at The Inn at Perry Cabin, in St. Michaels, Maryland, a five-star hotel and resort. There he provided custom wedding cakes and creative desserts at the award-winning Sherwood's Landing Restaurant. In October 2007, Chef Ratliff began working at The Everglades Club under CMPC Chris Northmore. Matthew took over as the Pastry Chef at the end of 2019, and currently still works at the club as the Executive Pastry Chef.   Throughout his career, Chef Ratliff has worked with three CMPC's in the United States: Gunther Heiland, Chris Northmore, Frank Volkomer. In addition, he has worked with Stéphane Glacier, MOF (Meilleur Ouvrier de France Pâtissier). Matthew has also been a contributor to Pastry Arts Magazine, and the Pastry Arts Summit.   Chef Ratliff has earned several high ranked pastry certifications: WCMPC (World Certified Master Pastry Chef), CMB (Certified Master Baker) and CEPC (Certified Executive Pastry Chef). In 2006, Matthew started competing in nationally ranked pastry competitions, winning several, including FoodNetwork's Sugar Impossible Challenge and the Flying Sugar Challenge.   In this episode, we discuss:  How a fun job at a diner inspired his career in the culinary industry          Studying pastry at the Culinary Institute of America in Hyde Park Externship at the Ritz-Carlton Laguna Beach and a job at Little Palm Island Resort in FL Matt's big challenge: working for and learning from Gunther Heiland at Desserts International What it was like to compete in three FoodNetwork competitions A typical day for Matt at The Everglades Club Matt's top kitchen tips and advice for aspiring pastry chefs And much more!

When it comes to Caribbean food, there tends to be a viewpoint that it can be a monolithic culinary experience. And particularly as those living in countries like Jamaica, Cuba, Trinidad and Tobago, Bahamas, or other Caribbean countries move in the diaspora, it necessitates a nuanced look at how culinary traditions and knowledges are shared, shifted, and expanded with new generations.  My guest today, chef Leigh-Ann Martin, reminds us that there is such a rich regional diversity and abundance that needs to be explored more fully. Leigh-Ann is a trained chef, thought leader, and senior administrative professional based in the New York City area. She has worked at top finance and accounting firms, and continues her corporate career while consulting on the coursework for the No Words Project, or being featured in food media such as The New York Times, Eater, Washington Post, Food Insider, Vittles, and A Hungry Society podcast. Leigh-Ann has contributed meaningful words that echo Caribbean abundance and delicious recipes for While Entertaining, Ark Republic, Cooking Sense, and Tenderly Magazine. She worked as a line cook at Butter Restaurant and the Darby Supper Club upon her graduation from culinary school, and launched A Table For Four in 2018. This pop-up is an intimate dinner series that merges her Trini upbringing with her culinary training. Most recently, Leigh-Ann was invited to lead a workshop at the World of Flavors International Conference and Festival hosted by the Culinary Institute of America in Napa Valley, CA. and has served on the board of Kind Kitchen Group, which aims to drive social change through food, education, and community empowerment.  In today's conversation, we explore her upbringing in Trinidad and its lasting influences on how she thinks about ingredient sourcing and culinary experiences, the navigation of personal and collective histories in creating tasting menus, and breaking down the myth of a singular Caribbean culinary foodway. I've long admired the work Leigh-Ann is doing, so I am particularly thrilled to have her on the podcast this week!  Resources:  Website: https://leighannmartin.com/ Instagram: @chefleighann 

Chef Sungchul Shim's dream was to have a restaurant in Times Square, and he realized that dream just about a year ago when he opened Gui Steakhouse. The Culinary Institute of America graduate set out to make his steakhouse unique by infusing Korean flavors and techniques into the menu.Steaks are dry-aged and cooked over live fire fueled by a combination of wood and Korean charcoal. Along with classic steakhouse sauces, Chef Shim offers a house-made steak sauce that's an umami-rich blend of Korean soy sauce, seaweed and herbs. His Caesar salad also has Korean accents—the dressing includes fermented plum. Diners can choose from an array of starters and sides, but there's also a menu section of shared noodle and rice dishes—a traditional way for Koreans to end a restaurant meal. But a martini cart with tableside service is an all-American specialty of the bar.A more recent addition is Hwaro, a 22-seat circular chef's counter within Gui that offers a Korean fine dining experience through a multi-course tasting menu. It's named after the traditional Korean brazier, a symbol of community. For a more wallet-friendly option, there's a prix-fixe three-course dinner that's well-suited for pre-theater guests.  Listen as Chef Shim talks about the culinary journey that brought him from Korea to New York and how is wowing guests at Gui Steakhouse with its inventive menu in a striking setting right in Times Square. Request one free case of the right mayonnaise for your MayoNeeds™: http://venturafoods.com/mayoneeds

This week, our co-hosts are joined at the bar by Dr. Robert T. Valgenti, philosopher and professor at the Culinary Institute of America to talk about food, the “gastronomic event,” the ethics and politics of cooking and eating, and what it means to be human.Full episode notes available at this link:https://hotelbarpodcast.com/podcast/food---------------------SUBSCRIBE to the podcast now to automatically download new episodes!SUPPORT Hotel Bar Sessions podcast on Patreon here! (Or by contributing one-time donations here!)BOOKMARK the Hotel Bar Sessions website here for detailed show notes and reading lists, and contact any of our co-hosts here.Hotel Bar Sessions is also on Facebook, YouTube, BlueSky, and TikTok. Like, follow, share, duet, whatever... just make sure your friends know about us! ★ Support this podcast on Patreon ★

Producer/host: Adina Salmansohn Other credits: Theme music written and performed by Ariel Chapman. A monthly show exploring Maine‘s culture, art and crafts that enrich our lives and bring us joy. This episode covers some innovative theater happening in Maine, including presenting and teaching Financial Literacy through the circus; Gilbert and Sullivan Operettas, updated; and a new youth theater program Downeast at the Milbridge Theatre and Community Arts Center. Guest/s: Lisa Leaverton, Chief Collaborator, Circus of Finance – inquirewithinproductions@gmail.com Deirdre McArdle and Deiran Manning – winterharbormusicfestival.org gilbertsullivanmaine.org Kimberly Laine, Executive Director, Milbridge Theatre and Community Arts Center – milbridgetheatre.org kimberly@milbridgetheatre.org About the Host: Adina Salmansohn started learning to play the trombone at the age of 8.  Her undergraduate years were at the Cleveland Institute of Music, where she studied with Robert F. Boyd of the Cleveland Orchestra.  After returning to her native New York, she played freelance in the NY Metro area, including multiple orchestras, big bands, and a 17 year stint with The Soundview Brass Quintet, which she founded in 1980. In addition, she had a busy career as an arts administrator, directing and teaching in Community Arts schools, light opera companies, and season programming for other non-profit organizations. Adina founded the Hudson School of Creative Arts in inner-city Yonkers, NY. After her second child was born, she returned to school, and earned a degree in Culinary Arts from the Culinary Institute of America. Her family then moved to the Chicagoland area, where she became Principal Trombone of the Skokie Valley Symphony Orchestra, and also served as a board member and Personnel Manager for many years.  In that time, she also taught Culinary Arts in high school.  She earned a Graduate Certificate in Museum Studies from Northern Illinois University in 2018. Upon retirement, she and her husband moved to Orland, Maine; she came out of retirement to teach in the JMG program. She performs with the Bangor Band, where she has been a Board Member at Large for four years, and is a member of a trombone quartet based at The University of Maine, The Bear Bones. The post Creative Maine 2/19/26: Maine Theater Initiatives first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

The forecast is looking bright for the pork sector in 2026. Farm Credit Canada expects a profitable year as outlined in the 2026 Hog Outlook.FCC Senior Economist Justin Shepherd says 2025 ended up being a pretty good year for the hog industry in Canada and North America due to lower feed costs and strong pricing. This was fueled by strong demand for meat and higher costs for substitute proteins, whether it beef or chicken, making pork appealing for the consumer.Shepherd expects 2026 to be much the same.AND A chef instructor with the Culinary Institute of Canada says consumers have become more aware of the cost of groceries. An article circulated through canadianfoodfocus.org looks at how consumers can trim their food costs by using "humble cuts of meat" to prepare nutritious meals at home.Chef Ilona Daniel says people are paying closer attention to the prices on their food as they balance the cost of groceries, housing, fuel and general living costs.See omnystudio.com/listener for privacy information.

Jordan Ware and Cindi Kozak are the chef-and-general manager team behind Frankie's in Burlington, Vermont, a 70-seat, seafood-forward, farm-to-table restaurant in the former Penny Cluse Café space that has quickly become one of the most talked-about new spots in the country. After years working together at Hen of the Wood—Jordan as executive chef and Cindi as general manager and wine buyer—they struck out on their first solo venture, building a warm, "fine but friendly" dining room that bridges casual and special-occasion hospitality while spotlighting New England farms, fisheries, and producers. Jordan, a Culinary Institute of America graduate originally from Bennington, Vermont, leads an ever-changing, adventurous menu that works directly with local farmers and a small fishmonger to keep the food deeply tied to place, while Cindi, who came to Burlington for Champlain College, curates the wine and cocktail programs with an emphasis on sustainable, personality-driven bottles and classic-but-not-stuffy drinks. Together they see Frankie's as a civic investment in downtown Burlington and a joyful, community-driven "day-to-day place," where the next generation of Vermont hospitality can experiment with new ideas, support producers, and still feel like a neighborhood restaurant. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: - Restaurant Technologies — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated system that delivers, monitors, filters, collects, and recycles your cooking oil eliminating one of the dirtiest jobs in the kitchen.. Automate your oil and elevate your kitchen by visiting rti-inc.com or call 888-779-5314 to get started! - Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. - US Foods®. Running a restaurant takes MORE than great food—it takes reliable deliveries, quality products, and smart tools. US Foods® helps you make it. Ready to level up? Visit: usfoods.com/expectmore. - Today's guest recommends: Toast Guest contact info:  Email: cindi@frankiesvt.com Instagram: @frankiesvt Website: https://www.frankiesvt.com Thanks for listening! Rate the podcast, subscribe, and share! 

Daniel Mangione is an accomplished Executive Pastry Chef with a wealth of experience in the hospitality industry. For over 23 years, Chef Daniel has been a noteworthy leader in luxury pastry kitchens within the namesake hospitality brand, Marriott. Serving as the Executive Pastry Chef at JW Marriott Nashville, Chef Daniel has been instrumental in shaping the pastry operations of this prestigious hotel in Tennessee. Beginning his tenure with the Marriott family in 2003, he started his pastry internship in The Ritz-Carlton Naples through the Culinary Institute of America (CIA). Since then, he has continued to grow within the Marriott brand and has held Executive Pastry Chef roles managing pastry operations for Ritz-Carltons in Washington DC, Half Moon Bay, Sanya China, Dove Mountain Arizona and Bvlgari Resorts in Bali Indonesia. Chef Daniel was also recognized as a member of the Eastern Region Ritz-Carlton Pastry Advisory Board during his tenure and currently serves on Marriott's Pastry Chef Counsel. Daniel has been a part of over 22 new hotel openings including time spent in Aruba, St. Thomas, Fort Lauderdale, Lake Tahoe, Ranch Mirage, Rome, and Naples. Throughout his career, he has consistently exhibited his passion for pastry and demonstrated exceptional leadership, creativity, and attention to detail. With his extensive experience in luxury hotels and resorts, he has contributed to the success of numerous establishments, elevating the pastry experience for guests and setting new standards in the industry. Known also for his larger-than-life holiday displays, Chef Daniel's versatility and passion for pastry also extends to retail showcases and luxury event buffet creation. Chef Daniel's has most recently been credited with creating Nashville's only life size Whiskey Wonderland Gingerbread Bar where over 2000 guests tasted and toured this fully operational holiday season bar. As well, he was a critical part of the JW Marriott Nashville Valentines dessert lounge named "The Sweet Spot" that catered to over 600 guests in the four days of public operations. When not in the kitchen, Daniel can be found in his woodshop, building the next dessert buffet elevation or décor item in an effort to continue elevating his passion for displays and visuals throughout. Instagram: @danielmangione25 In this episode, we discuss: How an after-school job at the Ritz-Carlton led to an interest in pastry Enrolling at CIA in Napa, and graduating from CIA in Hyde Park Working as Pastry Cook at the Ritz-Carlton in Naples, FL Learning about chocolate production at Norman Love Confections Back to the Ritz-Carlton, this time as Assistant Pastry Chef in Sarasota The economy crashes in 2008, so Daniel takes an opportunity to work in China Paradise found – working as Executive Pastry Chef at the Bulgari Hotel in Bali Playing politics – working at the busy Ritz-Carlton in Washington, D.C. Erecting the first life-size, eat-in gingerbread house at the Ritz-Carlton Dove Mountain in Tucson, AZ Landing at the JW Marriott in Nashville, and loving it And much more! Episode Sponsored by  Valrhona, a certified B Corporation, has been crafting exceptional chocolate in the village of Tain L'Hermitage, France, since 1922. Founded by Pastry Chef Albéric Guironnet as the chocolate of chefs, Valrhona is known for its dedication to creating unique, artisan-quality chocolate with complex and balanced flavors. This commitment to excellence reflects the rich gastronomic traditions of the Rhone Valley, ensuring that every bite of Valrhona chocolate offers a consistent and unparalleled tasting experience. Visit valrhona.us for more information.

Producer/host: Adina Salmansohn Other credits: Theme music written and performed by Ariel Chapman. A monthly show exploring Maine‘s culture, art and crafts that enrich our lives and bring us joy. The episode covers Maine photographers past and present. Listeners will learn about wildlife photography, train photography, and historic pictures. Guest/s: Chris L’Abbe, Wildlife photographer @wildlife_by_chris Joey Kelley, Train photographer www.joeykelleyphoto.com/ Kevin Johnson, Photo Archivist, Penobscot Marine Museum penobscotmarinemuseum.org/ About the Host: Adina Salmansohn started learning to play the trombone at the age of 8.  Her undergraduate years were at the Cleveland Institute of Music, where she studied with Robert F. Boyd of the Cleveland Orchestra.  After returning to her native New York, she played freelance in the NY Metro area, including multiple orchestras, big bands, and a 17 year stint with The Soundview Brass Quintet, which she founded in 1980. In addition, she had a busy career as an arts administrator, directing and teaching in Community Arts schools, light opera companies, and season programming for other non-profit organizations. Adina founded the Hudson School of Creative Arts in inner-city Yonkers, NY. After her second child was born, she returned to school, and earned a degree in Culinary Arts from the Culinary Institute of America. Her family then moved to the Chicagoland area, where she became Principal Trombone of the Skokie Valley Symphony Orchestra, and also served as a board member and Personnel Manager for many years.  In that time, she also taught Culinary Arts in high school.  She earned a Graduate Certificate in Museum Studies from Northern Illinois University in 2018. Upon retirement, she and her husband moved to Orland, Maine; she came out of retirement to teach in the JMG program. She performs with the Bangor Band, where she has been a Board Member at Large for four years, and is a member of a trombone quartet based at The University of Maine, The Bear Bones. The post Creative Maine 1/15/26: Maine Photographers first appeared on WERU 89.9 FM Blue Hill, Maine Local News and Public Affairs Archives.

This March, the Lowcountry marks a major milestone as Charleston Wine + Food celebrates its 20th Anniversary. Executive Director Alyssa Maute Smith sits down with host Kim Russo to discuss how this 501(c)(3) non-profit has grown from a local vision into a powerhouse that has injected over $210 million into the Charleston economy. Having been a part of the festival family for over a decade, Alyssa shares her journey from marketing leadership to Executive Director, fueled by a passion for the stories and people that make our food scene world-class. This year's schedule is a "Past, Present, and Future" celebration, featuring over 90 events—including the return of favorites like Pinot Envy and Bubbles + Sweets (more at https://chswf.org/schedule/). But the festival's impact goes far beyond the tasting tents. We dive into their deep commitment to education, from high-stakes scholarships at the College of Charleston and Trident's Culinary Institute of Charleston, to the Culinary High School Scholars program. By bringing professional chefs into classrooms and providing paid externships, CHSWF is actively training the next generation of hospitality talent. Join us for a look at how 20 years of community and flavor are fueling the future of Charleston. To explore the full 2026 schedule, learn about their educational partnerships, or support the Culinary + Hospitality Foundation, visit the official Charleston Wine + Food website at ChsWF.org. Join us in celebrating 20 years of the people, stories, and flavors that make the Charleston area so world-renowned.

David Burke has been working in kitchens since graduating from the Culinary Institute of America in 1982, and he's still going strong, currently running 10 restaurants up and down the East Coast, including his latest, SeaHawk Prime by David Burke at Nautilus 220, a luxury residential tower on the Intracoastal Waterway of West Palm Beach, Florida. It's his first restaurant in the state. Burke also operates Park Ave Kitchen and David Burke Tavern in New York City, three Red Horse restaurants in New York and New Jersey, Red Salt Room in Garden City, New York, named for the Himalayan salt he popularized, and half a dozen other restaurants. The chef has been setting trends for decades — he invented cake pops and clothesline bacon, among other items — and although he's an accomplished entrepreneur, he said menu development is what he does best. That's what he discusses in this interview, as well as his observations on the latest trends and strategies for pricing in ways that are profitable while also attractive to customers.

This plant-forward salad is inspired by a Thai green papaya salad. Chef Toni Sakaguchi from the Culinary Institute of America makes a base of shredded green papaya, and tosses that with shredded purple cabbage and romaine lettuce, and tops it with fried dumplings for a heartier entrée salad. Get the Southeast Asian Salad recipe here!

Lemongrass tofu is intensely flavorful -- packed with fragrant and citrusy lemongrass and crispy golden tofu. This plant-based dish, called đậu hũ sả in Vietnamese, is delicious served with rice or rice noodles. Chef Skyler Hanka from the Culinary Institute of America shows us how she tops the lemongrass tofu with peanuts, cilantro, sliced chilies, and some freshly shaved lemongrass for an added layer of aromatics. Get the Lemongrass Tofu recipe here!

These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shrimp, though this can vary regionally. Chef Skylar Hanka from the Culinary Institute of America shows us how to make a vegetarian version, filled with tofu and vegetables. In Vietnam, these spring rolls are enjoyed as an appetizer, wrapped in lettuce and herbs before dipping in nước chấm. Get the Vegetarian Spring Rolls recipe here!

Bánh xèo are crispy and savory crepes made with rice flour that are a popular street food in southern Vietnam. Bánh xèo literally means “sizzling pancake” in Vietnamese and refers to the sizzling sound when the rice batter is poured onto the hot skillet. The crepes are stuffed with all sorts of ingredients, such as pork, prawns, mung beans, and bean sprouts. Chef Toni Sakaguchi from the Culinary Institute of America shows us a plant-forward version stuffed with mushrooms, bean sprouts, and tofu. Get the Banh Xeo recipe here! 

Johnny Madge, an international olive oil expert, judge, and guide, has been leading olive oil tours since 2008. From featuring olive oils on the menu of his former Italian restaurant to offering guided tastings at his wife's café in Spain, Johnny has dedicated his career to exploring the flavors and nuances of high-quality olive oil. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Johnny shares expert tips on pairing olive oils with different ingredients—like enhancing cannellini beans with a bitter, pungent oil—and explains the art of co-milled oils, where olives are pressed together with lemons, oranges, or chilies to create unique flavor profiles. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive oil into the world of modern soul food. While many don't traditionally associate olive oil with soul food, Tanya embraces it to make her dishes both healthier and more flavorful. From olive oil–based marinades, sauces, and vinaigrettes to sautéing collard greens in olive oil instead of lard or butter, she shows how this ingredient can elevate classic dishes. In conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Tanya discusses the role of olive oil in the soul food kitchen and opportunities for growth within the foodservice industry. She advocates for more restaurants to use high-quality olive oil—especially in salad dressings—and to move away from industrial pre-made options. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Dr. Michael Cirigliano, Associate Professor of Medicine at the University of Pennsylvania School of Medicine, has been practicing for over 30 years and is a strong advocate for the concept of food as medicine. In his daily work with patients, he emphasizes practical, sustainable approaches to healthy living. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Dr. Cirigliano discusses olive oil as a powerful functional food. He explains how its antioxidant polyphenols and heart-healthy monounsaturated fats can support cholesterol and blood pressure management, reduce inflammation, protect brain function, and may even help lower the risk of certain cancers. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Suzie Kang, Grocery Category Manager at Baldor Specialty Foods, a leading East Coast foodservice distributor, oversees the pricing, assortment, and sourcing of olive oils. She works closely with chefs to understand exactly what they're looking for—whether it's a medium-bodied, versatile oil, one from a specific country of origin, or a beautifully packaged bottle perfect for the table. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Suzie shares insights into retail trends in olive oil, including the rise of plastic squeeze bottles and the growing practice of including harvest dates on packaging. These trends reflect a deeper consumer awareness of olive oil freshness and quality. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen  

Lisa McManus, Executive Editor of America's Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has been exploring its flavors and qualities ever since. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Lisa discusses how to educate the public about the different varieties and qualities of extra virgin olive oil. They also explore the potential of social media to reach younger audiences and share the importance of understanding that olive oil is a fresh, perishable product that should be appreciated for its flavor and freshness. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about how consumer understanding of olive oil has changed in recent years. Jane discusses the growing interest in quality, transparency, and origin, as well as the important role chefs play in telling the story behind the olive oil they choose for their restaurants. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Jenn Thomas has loved cooking since before she was tall enough to see over the counter. She spent seventeen years sharpening her sense of style and design while working in her aunt's flower shop, a foundation that now fuels her culinary creativity. After earning her degree from the Culinary Institute of America in Hyde Park, New York, Jenn relocated to Chicago to pursue her passion professionally. Her work has taken her everywhere from Rachael Ray to national commercial sets—where she's mastered the behind-the-scenes magic of food styling, like keeping whipped cream from melting under hot lights or ensuring french fries stay irresistibly crisp on camera. She's also known for sharing hits like her viral Reese's Peanut Butter Shape Chocolate Chip Cookie.  You will want this recipe! Jenn's Instagram Jenn's Facebook Page  Jenn's Website Jenn's X Page _______________________________ Follow me on my Instagram or Facebook Podcast Facebook page here Check out KristiCapel.com Email: Kristicapelpodcast@gmail.com  

The Truth About Food Nobody Told You with Matt Beaudin | with Lyndsay Dowd   Some chefs chase fame. Matt Beaudin chased truth. From riverbank fires in Vietnam to volcanic soil in Rwanda, he learned from people whose kitchens often had no walls—only stories, culture, and purpose. Today, he shares that journey with us. In this cinematic and eye-opening episode, we sit down with Chef Matt Beaudin, a world-class culinary leader whose career has been built not in glossy kitchens—but in the kitchens of villagers, fishermen, farmers, and cultures most chefs have only read about. Matt's journey has taken him from the volcanic slopes of Rwanda to riverbank fires in Vietnam, from hidden markets in Hong Kong to back-porch grills in the Caribbean and small island kitchens in Barbuda. He didn't travel to collect stories—he traveled to earn them. Today, Matt is a leading voice in sustainability and conservation, using food as a platform for purpose. In this conversation, he shares how consumer choices shape global supply chains, why real sustainability requires truth—not marketing—and how partnering with the right suppliers can uplift communities and protect the environment. We also dive into his journey from barely graduating high school in a small New Hampshire town to attending the Culinary Institute of America, often called the "Harvard of cooking schools," and becoming a globally respected culinary storyteller. If you care about food, culture, leadership, conservation, or making an impact, this is a must-listen.

    Timestamps
 00:00 – Welcome and Episode Themes
 01:18 – Meet Chef Matt Beaudin: From Small Town to CIA
 04:39 – Leadership and Culture in the Kitchen
 05:31 – Partners, Not Purveyors: Food as a Conservation Platform
 08:49 – The Reality of the Global Supply Chain (Ghana & Vietnam)
 13:00 – Finding Purpose: SSA Group & Seafood Watch
 17:14 – Simple Ways to Make an Impact
 24:56 – The Power of Consumer Choice & Sense of Place
 28:49 – Bluefin Tuna & Conservation Wins
 32:00 – Final Takeaway

    About the Guest
Matt Beaudin is a globally recognized chef, culinary storyteller, and advocate for sustainability and conservation. His work bridges culture, food integrity, and environmental responsibility through partnerships with communities around the world. 
 About the Host – Lyndsay Dowd is a Speaker, Founder, Author, Coach, Podcast Host—and unapologetic Disruptor. With 30 years of leadership experience, including 23 at IBM, she's built and led high-performing teams that consistently delivered results. She also served as a Guest Lecturer at Harvard University, sharing her insights on modern leadership and culture transformation. 

 As the founder of Heartbeat for Hire, Lyndsay helps companies ditch toxic leadership and build irresistible cultures that drive performance, retention, and impact. She's been featured in Fortune Magazine, HR.com, ABC, NBC, FOX, CBS, and over 100 podcasts. 

   Lyndsay is a two-time best selling author of Top Down Culture and Voices of Women, and the host of the globally ranked and 2X awarded Heartbeat for Hire podcast—sitting in the top 2.5% worldwide. She is also the host of a weekly live show called THE LEADERSHIP LOUNGE. Lyndsay is a frequent speaker, moderator, and guest, known for her candor, humor, and ability to spark action.
   
 To my loyal listeners - I love luxury and I love a great deal. 
 If you are looking for an amazing gift or a way to treat yourself, Go to https://cozyearth.com/ and use the code LEADWITHHEART and get 41% off. It's the deepest discount you will find anywhere and I get commission too! This brand has been on Oprah's Favorite Things 9 times!! Happy Shopping! 

    Connect with Lyndsay Dowd: 
  Website: https://heartbeatforhire.com
  LinkedIn: https://www.linkedin.com/in/lyndsaydowdh4h/ 
  Instagram: https://www.instagram.com/lyndsaydowdh4h/ 
  Facebook: https://www.facebook.com/LyndsayDowdH4H
  Tiktok: https://www.tiktok.com/@lyndsaydowdh4h

   #ChefMattBeaudin #CulinarySustainability #FoodCulture #VoteWithYourPlate #CulinaryJourney #ConservationMatters #SustainableSeafood #GlobalCuisine #CulinaryLeadership #FoodWithPurpose

This week, Jason is joined by bestselling author, chef, and digital creator, Jake Cohen! Jake has become one of the most recognizable culinary voices of his generation, building an empire at the intersection of food, culture and social media. Jake has used his creativity to turn recipes into a thriving brand. His cookbooks Jew-ish, I Could Nosh, and his recent release Dinner Party Animal became instant bestsellers - earning praise for blending nostalgia with modern flavor, and for celebrating heritage beyond food. Jake is a master of brand strategy. Through his Wake and Jake platform, he has launched partnerships with major brands, developed original media content, and positioned himself as a culinary entrepreneur, redefining what it means to build a kitchen brand in a digital age.  Jake Cohen dives into his unconventional career path—jumping from the Culinary Institute of America into a 3-star Michelin kitchen, navigating low-paying editorial roles, test kitchens, and even a year as a Time Out New York food critic—all while staying true to himself and chasing an end goal he couldn't yet fully see. He breaks down the realities of making ends meet, the differences between editorial and commercial shoots, how labor impacts the way he approaches dining out, and why maintaining a healthy relationship with social media matters. Jake opens up about his first cookbook pitch getting rejected, the surprising cost of cookbook photography, taking creative control of his team after book one, nearly joining a culinary hype house, and his “don't put all your eggs in one basket” philosophy. He also shares how his Hulu show Jake Makes It Easy came together, when he knew he had the makings of a reality star, the power of word-of-mouth momentum, and closes with rapid fire questions. Jake reveals all this and so much more in another episode you can't afford to miss! Host: Jason Tartick Co-Host: David Arduin Audio: John Gurney Guest: Jake Cohen Stay connected with the Trading Secrets Podcast!  Instagram: @tradingsecretspodcast  Youtube: Trading Secrets Facebook: Join the Group  All Access: Free 30-Day Trial  Trading Secrets Steals & Deals! Prolon: We've all set health goals—lose weight, exercise more, eat better—but without a plan, they often fade. That's where Prolon comes in. Prolon offers an injection-free way to lose weight and burn fat while protecting lean muscle - and maintain results. In just five days, it activates fasting pathways to support metabolic health and rejuvenate cells—all while letting you enjoy real food. For a limited time, Prolon is offering listeners 15% off sitewide plus a $40 bonus gift when you subscribe to their 5-Day Program! Just visit ProlonLife.com/TRADINGSECRETS to claim your 15% discount and your bonus gift. Function Health: The holidays can take a lot out of you—late nights, travel, endless to-do lists. You might push through, but your body feels every bit of it. Function helps you explore how stress may affect key health markers inside your body. Function is a near-360 view to see what's happening in your body, and my first 1000 followers get a $100 credit toward their membership. Visit www.functionhealth.com/TRADINGSECRETS or use gift code TRADINGSECRETS100 at sign up to own your health Booking.com: If your vacation rental isn't listed on Booking.com, it could be invisible to millions of travelers searching the platform. Don't miss out on consistent bookings and global reach. Head over to Booking.com and start your listing today. Get Seen. Get Booked on Booking.com Upwork: Instead of spending weeks sorting through random resumes, Upwork Business Plus sends a curated shortlist of expert talent to your inbox in hours. Trusted, top-rated freelancers vetted for skills and reliability.... and rehired by businesses like yours. When you spend $1,000 on Upwork Business Plus, you'll get $500 in credit. Go to Upwork.com/SAVE now and claim the offer before 12/31/2025.

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

This episode of Food Talk features two conversations from Food Tank's recent Summit in Washington D.C. First the chef and humanitarian Jose Andres, Founder of the Global Food Institute at GW and World Central Kitchen, joins Dani to talk about changing outdated policies to meet the current moment, food as a universal human right, and finding opportunities in today's challenges.  Then James Beard Award-winning author and culinary historian Michael Twitty sits down with Tim Carman of the Washington Post to discuss his new book Recipes from the American South, the pain and pleasure in our food and farming systems, and the meanings and languages of plants. 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.

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.

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

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