Podcasts about Culinary Institute

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

Columbia's Brook Harlan is one of five chef instructors at the Columbia Area Career Center (CACC). Six of his students have won national championships in culinary over the years, along with three in baking. Mr. Harlan joined host Fred Parry in-studio for the hour Saturday morning on 939 the Eagle's "CEO Roundtable" to discuss the program. Mr. Harlan and others will be taking 15 students to Atlanta soon to compete for national championships again. Mr. Harlan grew up in Columbia, attending Grant elementary, West Middle School and Rock Bridge high school. Harlan originally wanted to be a professional skateboarder or professional baseball player when growing up, but chose food. He starred on the "Food Network" and was one of eight finalists on a popular show show in 2005. His resume is impressive: he's worked at the old Glenn's in Columbia and at Katy Station, and also spent time at Commander's Palace in New Orleans, considered to be one of the best restaurants in the South. He's a graduate of the Culinary Institute of America in Hyde Park, New York. Mr. Harlan tells listeners the competition in these national championships is intense and says about 80 or so CPS students a year either go into culinary work or to college for further preparation:

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

Chef and food writer Noor Murad joins Sue Keogh to Untangle Recipes. Part of Yottam Ottolenghi's Test Kitchen team, she's cooked trackside at Formula 1 and trained at the Culinary Institute of America in New York. She explains how you how you test and proofread recipes, the difference in writing recipes in Arabic and English, and questions whether social media put us under too much pressure to make our food look glamorous. We also look at a different kind of recipe – the formulations for beauty products – and the challenge for iconic brands like Chanel in not giving away trade secrets. Sue Keogh: One of my early copywriting gigs when I first went freelance was to get hundreds of recipes from print – onto a new online portal. It had literally never occurred to me before that point, that there was a consistent structure in the way that recipes were written. You list the ingredients in order of use, putting the most important ones first…and any the salt and pepper and other seasoning goes at the end. It suddenly seemed so obvious! But I'd just never noticed. And the way a recipe is written affects how well we cook it too. So in this episode we're going to untangle recipes and find out how it's done. I'm joined by Noor Murad, who is part of Yottam Ottolenghi's Test Kitchen team. Her recipe books include Shelf Love and Lugma – an ode to the food she grew up eating during her childhood in Bahrain. She's cooked trackside at Formula 1, and trained at the Culinary Institute of America in New York. She now lives in London, and invited me over to the very kitchen where she develops her delicious Middle Eastern recipes. She tells me how you test and proofread recipes, how social media puts us under too much pressure to make our food look glamorous, and the challenges of translating clotted cream into different languages. We'll also think about a different kind of recipe – the formulations for beauty products – and the challenge for iconic brands like Chanel who have to list the ingredients by law – but not give away their trade secrets. About Noor Murad Bahrain-born, London-based and New York trained, Noor Murad joined the Ottolenghi Test Kitchen in 2018, where she worked as a recipe developer for Falastin and Flavor as well as Ottolenghi's New York Times and Guardian columns. She became the head of the Ottolenghi Test Kitchen, and wrote the Ottolenghi Test Kitchen books: Shelf Love and Extra Good Things. Her own recipes have featured in the New York Times and she has cooked on BBC's Saturday Kitchen. Her Middle Eastern roots have a strong influence on her cooking, with Arabic, Indian, and Persian flavours making a prominent appearance in her recipes. Useful links Follow Noor on Instagram: https://www.instagram.com/noorishbynoor Buy Noor's book Lugma (which means ‘a bite' in Arabic, yum! https://www.penguin.co.uk/books/466601/lugma-by-murad-noor/9781837832019 Hosted on Acast. See acast.com/privacy for more information.

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.

How much food is your family wasting—and how much money with it?The average household throws out hundreds of pounds of food and over $4,000 every year. Why? Poor planning. Overbuying. Forgotten leftovers.In this episode of the Conscious Design Podcast, Ian Peterman sits down with Janet Irizarry, founder of My Mindful Kitchen and creator of the MMK Method, to talk about real-world solutions to food waste, saving money, and raising eco-conscious kids—all without adding more stress to family life.

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!

Gregory Gourdet Chef and Founder - Kann and SousòlAuthor, Everyone's Table: Global Recipes for Modern Health - 2022 James Beard Foundation Award Winner2023 James Beard Foundation Award Winner for Best New Restaurant2024 James Beard Foundation Award Winner for Best Chef: Northwest and Pacific RegionCulinary Director Printemps - New York Gregory Gourdet is a three-time James Beard Foundation Award-winning chef, best-selling author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland, Oregon.A native of Queens, NY, Gregory attended the Culinary Institute of America, becoming the school's first student to land an internship with celebrity chef Jean-Georges Vongerichten. For nearly seven years, Gregory honed his culinary skills at three of Jean-Georges' trailblazing restaurants, climbing the kitchen ranks to become one of his chef de cuisines. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann. An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his Haitian heritage, and creating signature flavors adored for their seasonality, boldness, complexity, and spice. He was named “Chef of the Year” by both Eater Portland and the Oregon Department of Agriculture, and is a two-time Bravo Top Chef finalist.In 2021, Gregory released his first cookbook, Everyone's Table: Global Recipes for Modern Health, the ultimate guide to cooking globally-inspired dishes free of gluten, dairy, soy, legumes, and grains. The book is a national bestseller and a 2022 James Beard Award winner for Best General Cookbook. August 2022 brought about the opening of Kann, a live-fire dinner house that showcases traditional Haitian flavors alongside dishes inspired by the cuisines of the African and Caribbean diaspora. Kann was quickly recognized by Eater, The New York Times, and Robb Report as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was named the James Beard Foundation Awards 2023 “Best New Restaurant.”In September of 2022, Gregory opened Sousòl, Kann's subterranean sibling cocktail bar. Sousòl draws inspiration from the greater Pan-Caribbean for its food and drink menu. It also features a full zero-proof menu for an inclusive experience for drinkers and non-drinkers alike. In 2023, Sousòl was named one of Esquire's “Best Bars in America.”In 2024, Gregory's culinary career was recognized by the James Beard Foundation Awards, which named him “Best Chef: Northwest and Pacific.” The same year, Kann was featured on the inaugural “25 Best Restaurants in Portland, OR Right Now” list by The New York Times and was featured on La Liste's 2025 list of the world's best restaurants. In his role as Culinary Director of Printemps New York, opening March 2025, Gourdet will oversee five concepts, ranging from fine dining to a casual cafe—each a celebration of artistry, unparalleled quality, innovation, culture, and creativity.Gregory sees food as nourishment and is committed to moving the restaurant industry forward sustainably and equitably. He is a member of the US State Department's American Culinary Corp. He is also an ambassador for the Marine Stewardship Council.He spends his spare time trail-running in the woods for hours.Gregory is a proud member of the LGBTQ+ community and openly gay. He is a member of Alcoholics Anonymous and Ben's Friends, a national recovery group for the restaurant industry.

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.”  

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 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

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. You will learn the inspiration and technique behind the confections they developed, including Caramelized Almond and Almond Butter Bonbons, Mexican Almond Roca infused with chili oil, Double Decker Fudge, Smoked Almond and Bourbon Peach Chocolates, and Almond Butter and Chocolate Alfajores de Maicena. Learn more and find recipes at: https://www.ciaprochef.com/almondbutter

Hoy 7 de abril Día Mundial de la Salud entrevista con Mónica Strauss sobre la importancia de entender que "la verdadera salud no se compra. Se construye. Se cuida. Se escucha." Mónica conversa con Lorena Mora-Mowry sobre cómo el bienestar actualmente se ve como "un commodity: algo que se compra, se consume y, muchas veces, se desecha." Mónica invita a "volver a casa. A nuestro cuerpo. A nuestra intuición" y hacerse algunas preguntas con honestidad: ¿Desde dónde estoy tomando decisiones sobre mi salud?, ¿Estoy nutriéndome… o solo cumpliendo instrucciones? y ¿Estoy comiendo para encajar… o para estar bien de verdad? Mónica Strauss es una psicóloga por la Universidad Iberoamericana y chef certificada por el Culinary Institute of America. Mónica habla sobre cómo descubrió que la comida va mucho más allá del placer o la nutrición: es medicina, memoria y transformación. Su búsqueda la llevó a especializarse en food coaching y profundizar en áreas clave como la microbiota, las hormonas, la salud cerebral y el bienestar en las diferentes etapas de la vida. Pero si algo la distingue es que no habla desde la teoría, sino desde la práctica. Si hay algo que Mónica tiene claro es que lo que te nutre sí importa. Y no solo en la alimentación, sino en cada decisión que tomamos sobre nuestro cuerpo, nuestra mente y nuestro entorno. Con lo que nutres sí importa. Puedes visitar Mónica en Instagram @monicastraussfoodcoaching y yen su sitio monicastrauss.com

​Alice Cheng is the Founder and CEO of Culinary Agents, an online professional networking and job matching platform dedicated to the hospitality industry. Her career began in the hospitality sector, working as a hostess and server at La Maisonette in the Pearl River Hilton and as a catering server for Munno's Deli in Pearl River, NY.Cheng pursued a Bachelor of Science in Advertising, Marketing & Communications from the Fashion Institute of Technology in New York, NY.  She then embarked on a 13-year tenure at IBM, starting in the mailroom and advancing to roles such as Digital Media Specialist, Economic Stimulus Strategy & Sales Leader, and Global Innovation Executive in Strategy & Transformation.In 2012, Cheng founded Culinary Agents to address the challenges hospitality professionals faced in job searching and recruitment. The platform has since connected over 2 million users with more than 50,000 businesses, offering job listings, industry insights, and educational content to inspire the next generation of restaurant talent.Beyond her role at Culinary Agents, Cheng serves as a Strategic Advisor for Hot Bread Kitchen's Kitchen Cabinet in New York, NY, and is a member of the Society of Fellows for the Culinary Institute of America. She also hosts the podcast "Hospitality on the Rise," highlighting stories and insights from hospitality professionals. Cheng's dedication to the hospitality industry is evident in her efforts to provide resources and tools that support professionals in their career development. Her work continues to influence and shape the future of hospitality recruitment and networking.​

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

Sarah Thompson is the chef of Casa Playa in the Wynn Hotel in Las Vegas, Nevada. She was born in Boston, Massachusetts and is a Culinary Institute of America graduate who spent many years working in New York City at restaurants like Marea and Alder, but when taking a job with Enrique Olvera and Daniela Soto-Innes at Cosme, she fell in love with Mexican cuisine. When that restaurant wanted a variation of it called Elio in Las Vegas she was tapped as the executive chef. They opened right at the same time the pandemic hit, so after months of openings and closings and instability on the Las Vegas strip it closed. However, she was able to convince the Wynn to let her take over the space and serve her form of Mexican cooking.Casa Playa serves coastal Mexican food, but it's not attached to any specific region. She has no sentimental background with a grandmother in Michoacán or anything like that, so she doesn't try to insinuate that she does and just lets the flavors work together as she sees fit. She even whips the masa for her tamales with coconut oil. It's a very particular environment, running a restaurant inside of a casino. The way people dine is different. They often come in large groups. She has a late-night taco menu for those that want to stop in for a quick bite before during or after going to a club or some kind of attraction. The lighting is beyond her control at times. These unique attributes also give her an opportunity to do things a little differently. It's a really fascinating world in Las Vegas. I know it seems like a place I wouldn't like, but I've never really gone there for all of the money and excess and nightlife that it has a reputation for. I've always appreciated just the weirdness of Las Vegas which is everywhere, though sometimes you have to peel back what's on the surface.Read more at New Worlder.

This is a Vintage Selection from 2005The BanterThe Guys answer a listener's question about foie gras and give a major beer manufacturer some advice.The ConversationThe Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside TrackThe Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott's heritage and inspiration for his interpretation of Italian cuisine.“I think it's important to understand the emotion behind Italian food at the same time. It's the honesty of the cuisine, the integrity of the cuisine, and the soulfulness of the product and the extraction of flavor. So, those are the catchphrases that I try to live by,” Scott Conant on The Restaurant Guys Podcast 2005BioWhile at the Culinary Institute of America, Scott interned at the restaurant San Domenico in NYC.In September 2002, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004.Following L'Impero, Scott opened Alto. After leaving those he opened Scarpetta (Manhattan, 2008), Cellaio (Monticello, 2018) and then The Americano (Atlanta, 2022).Since 2007 he has been a judge on numerous cooking shows such as Chopped and Beat Bobby Flay. His newest Food Network competition show, House of Knives, debuts March 2025. He is the author of four cookbooks.LinksHouse of Knives on Food Networkhttps://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-networkScott Conanthttps://www.scottconant.com/Come 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 Chef Scott Conant after the show. 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

On this week's episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he's an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Straight outta DC, Carlton McCoy made his Grandma proud receiving a scholarship to the Culinary Institute in NY studying to become a chef, eventually moving to NYC and back to DC to work in some of the hottest restaurants including Aquavit, Per Se and City Zen. His love of food started shifting to wine and Carlton headed west and hit the slopes in Aspen at the legendary Little Nell, rising to Beverage Director and receiving his Master Sommelier certificate. Carlton met Gaylon Lawrence Jr. at Little Nell, where Gaylon brought him on to run storied Heitz Cellars in Napa. The fun just begun when Gaylon and Carlton started Lawrence Wine Estates and acquired Burgess Cellars, Stony Hill Vineyard, Haynes Vineyard, Lascombes to name a few, and founded Demeine Estates, a fine wine import and marketing company. Carlton McCoy also co-founded the Roots Fund, a non-profit organization aimed at creating educational and employment opportunities for Black and Indigenous individuals in the wine sector. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Don Hardy is an award-winning filmmaker known for his powerful documentaries that shed light on diverse societal topics. As a director, producer, and cinematographer, Hardy has worked on impactful films such as Citizen Penn, Linda Perry: Let It Die Here, and most recently, Bar. He has earned six regional Emmys and significant film festival awards. Hardy's career has been defined by following dreams, taking risks, and making connections. His documentaries reflect a deep desire to understand human experiences and share complex, nuanced stories that might otherwise go untold.Hardy's latest film, Bar, will premiere at the California Theater in Downtown San Jose on March 14 and 23 as part of the 2025 Cinequest Film Festival. Bar was filmed on-site during a five-day intensive bartending training program at the Culinary Institute of America in New York City. Graduates of this program have gone on to run top bars and spirits brands and lead the non-alcoholic beverage revolution. The film provides insight into the hospitality industry by focusing on five main characters in the high-pressure environment of learning complex skills.In this conversation, award-winning filmmaker Don Hardy discusses his journey to following his dreams, his connections throughout his career, and the Cinequest world premiere of his newest film, Bar.Follow Don Hardy on Instagram @iamdonhardy | ktffilms.comLearn more about Cinequest Film Festival and schedule at: cinequest.orgRead more about Cinequest co-founders Kathleen Powell and Halfdan Hussey from our 2015 Article:  https://www.content-magazine.com/articles/cinequest

In “Flambéed! The Art & Theater of Bananas Foster,” Gravy producer Eve Troeh takes listeners to Brennan's, the iconic restaurant in New Orleans' French Quarter, where skilled servers pull off one sensational culinary feat, table after table and day after day—Bananas Foster, flambéed tableside. Brennan's opened its doors more than seventy years ago, and its early years coincided with a hot trend in fine dining at the time: tableside dishes. Many know this practice, when a server wheels over a small cart to your table and makes a dish right in front of you. One of the iconic recipes in this pantheon of the tableside tradition is Bananas Foster, a rum-laden flambéed dessert that was invented at Brennan's in 1951. Today, the dish appears on menus worldwide, and Brennan's serves the original day and night, dazzling diners with a fiery display. The ritual of tableside dining, once a hallmark of fine establishments, originates in European opulence, where elaborate presentations convey status and sophistication. While the tradition waned in the 1960s and 70s, Brennan's steadfastly preserves it, offering not only Bananas Foster but a repertoire of tableside classics, each dish a testament to culinary craftsmanship. So what is it like to produce this “show” of Bananas Foster, day in and day out? For the staff at Brennan's, mastering the art of tableside service is a rite of passage. It takes a special kind of server to pull it off, as well as intensive training, special equipment, and a careful attention to safety as the dessert's rum and liqueur sauce is lit. For Gravy, Troeh visits the Big Easy to speak with Christian Pendleton, general manager at Brennan's, and Chalaine Celestain, a Brennan's captain (or leading server) for whom tableside preparations are one part of a complex repertoire. From controlling the flames to engaging guests in the experience, she embodies the spirit of hospitality that defines Brennan's. Maureen Costura, professor of liberal arts and food studies at the Culinary Institute of America, offers historical context. Despite the occasional mishap, the allure of tableside dining endures, offering patrons a glimpse into a bygone era of elegance and charm. For Christian and his team, it's not just about serving a meal; it's about creating memories and fostering connections with each guest. In an ever-changing culinary landscape, Brennan's remains a bastion of tradition, where the art of tableside dining continues to captivate and delight. As long as there are flames to ignite and stories to tell, Bananas Foster will remain a cherished tradition, ensuring that the legacy of Brennan's lives on for generations to come. Learn more about your ad choices. Visit megaphone.fm/adchoices

Janet Irizarry has spent 30+ years in the restaurant industry, from owning multiple eateries to teaching at the Culinary Institute of America. Now, she's on a mission to help families reduce food waste through her innovative My Mindful Kitchen method. Susan and Janet talk about sustainability, smart shopping, and stress-free meal planning. What You'll Learn About:

The BanterThe Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind.The ConversationThe Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challenges and joys of great pizza and why Daniel wants to share that with California. The Inside TrackThe Guys and Daniel, co-host of On the Line, talk about the loss of food journalism and how a quality podcast can help fill that void.“You start to see the breakdown of information that is actually useful to people, which for me is the biggest sadness. I think (the podcast) definitely plays a useful and realistically a positive role in society, which is a nice place to start if you're going to think about adding something to the already overcrowded conversation,” Daniel Holzman on The Restaurant Guys Podcast 2025BioDaniel started his cooking career at the age of 15 at Le Bernardin in New York City until he attended the Culinary Institute of America. In 2010, Daniel co-founded The Meatball Shop in New York City followed by five more locations.He moved to LA to embark on a new passion, pizza, and opened Danny Boy's Famous Original in 2021. He opened his second location in the summer 2024, and has his plans for a third.He is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, and The Meatball Shop Cookbook.He is a co-host of On the Line podcast with Amanda Freitag. InfoDanny Boy's Famous Original Pizzahttps://www.dannyboysfamousoriginalpizza.com/Link to On the Line podcasthttps://podcasts.apple.com/us/podcast/on-the-line/id1739016869Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 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

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

Tom Barthelmes is the Chef and Co-Owner of Finestkind in Saco, Maine. Tom grew up in New Hampshire and knew he wanted to be a chef in his very early teens. He attended the Culinary Institute of America in NY. In school he met his wife and business partner, Victoria. He worked in NYC for three years after graduating in such restaurants as Per Se. He then moved to the Portland, Maine area to work in more restaurants and eventually open his own, Finestkind, in Spetember of 2024.  Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Contact the guests: Email: tom@finestkindmaine.com Instagram: @finestkindmaine Website Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Award-winning wine expert Karen MacNeil discusses her book, “The Wine Bible: 3rd Edition,” which offers the ultimate education in wine with expanded content. Karen MacNeil is the only American to have won every major wine award given in the English language. TIME magazine has called her, “America's Missionary of the Vine.” She is the author of the award-winning book, The Wine Bible, the only best selling wine book in the United States, and is the creator and editor of Wine Speed, the top digital newsletter on wine in the United States. She was the former wine correspondent for the Today Show on NBC, and was also the host of the PBS series Wine, Food & Friends with Karen MacNeil, for which she won an Emmy. Karen is also the creator and Chairman Emeritus of the Rudd Center for Professional Wine Studies at the Culinary Institute of America, which has been called the “Harvard of wine education.” Originally published in November 2022. Watch this episode at youtube.com/TalksAtGoogle.  

We kicked off our annual pilgrimage to the DTC Wine Symposium with one of the biggest names in wine: Karen MacNeil. Yes, the Karen MacNeil—winner of nearly every major wine writing award, founder of the Culinary Institute of America's Professional Wine Program, Stanford University wine educator, and global authority on all things wine. You know her from WineSpeed in your inbox, from PBS and Netflix in your living room, and from Come Over October, a movement championing wine's place in culture. And, of course, she's the author of The Wine Bible—Volumes 1 through 3, with Volume 4 in the works. But behind the accolades is an incredible story: a determined high school runaway who discovered wine through an $0.89 Bulgarian jug red, bootstrapped her way through college working in restaurants, launched her food and wine writing career at just 19, and bulldozed her way to the top of New York's wine world. It was fascinating, inspiring, and educational—the perfect way to start our epic week in Monterey. KarenMacNeil.com @KarenMacNeilCo ComeOverOctober.com @ComeOverOctober

In this episode, Michiel Bakker, President and CEO of the Culinary Institute of America, shares insights on the essence of hospitality, the difference between service and hospitality, and how the industry might evolve in our increasingly digital world.A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Michiel Bakker, President and CEO of the Culinary Institute of America, shares why he's so excited about shaping the future of culinary and hospitality education. This episode is brought to you with support from Shiji Group, the global hospitality technology leader that helps hotels streamline operations and transform guest experiences. Recognized by their clients for their best-in-class solutions and exceptional service and support, Shiji Group is trusted by leading brands worldwide to activate technology faster, increase operational efficiency, and drive better business results.A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Michiel Bakker, President and CEO of the Culinary Institute of America, shares insights from his 12-year journey leading workplace programs at Google and how he applied his hospitality background to transform Google's workplace experience. This episode is brought to you with support from Shiji Group, the global hospitality technology leader that helps hotels streamline operations and transform guest experiences. Recognized by their clients for their best-in-class solutions and exceptional service and support, Shiji Group is trusted by leading brands worldwide to activate technology faster, increase operational efficiency, and drive better business results.A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Michiel Bakker, President and CEO of the Culinary Institute of America, shares insights on the pivotal role of food and beverage (F&B) programs in enhancing guest experiences in hotels, the brand differentiation strategies at Starwood, and the leadership dynamics in scaling F&B operations. This episode is brought to you with support from Shiji Group, the global hospitality technology leader that helps hotels streamline operations and transform guest experiences. Recognized by their clients for their best-in-class solutions and exceptional service and support, Shiji Group is trusted by leading brands worldwide to activate technology faster, increase operational efficiency, and drive better business results.A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Michiel Bakker, President and CEO of the Culinary Institute of America, shares his journey through the hospitality industry, pivotal career moments, and the lessons he's learned along the way. This episode is brought to you with support from Shiji Group, the global hospitality technology leader that helps hotels streamline operations and transform guest experiences. Recognized by their clients for their best-in-class solutions and exceptional service and support, Shiji Group is trusted by leading brands worldwide to activate technology faster, increase operational efficiency, and drive better business results.A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Lou Cooperhouse is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 40-year career in the food industry.  He is a results-driven professional, and has led cross-functional teams in a wide array of industry settings that include: multinational corporations, foodservice and retail operations, new business startups, mid-sized and family-run companies, university entrepreneurship and innovation centers, and industry trade associations.   With his deep and diverse understanding of the food industry, Lou has spoken at hundreds of conferences throughout his career, specializing in food trends, disruptive technologies, and global best practices in business innovation and incubation. A summary of Lou's career experiences in entrepreneurship were featured as the cover story in Food Technology Magazine, titled Oceans of Innovation in December 2023. Most recently, Lou served as CEO of Food Spectrum, LLC, where he provided a broad array of strategic consulting and business management expertise to the food industry. Areas of specialization and focus included: corporate development and strategic planning; organizational leadership and team building; merger and acquisition assessment; corporate partnering and sales development; new product ideation, innovation and incubation; product and process development; technology assessment and commercialization; quality assurance and food safety systems; plant and process design and engineering; and operational performance and metrics.  Lou also served as a founder and the Executive Director of the Rutgers University Food Innovation Center (FIC), and led this program for approximately 15 years. Lou created a new global model for food industry economic development, business attraction and retention, and industry cluster creation. The Rutgers FIC subsequently became internationally recognized for its economic development impacts, and recognized as the “Business Incubator of the Year” by the International Business Innovation Association (InBIA), and as a nationwide model and an “Agricultural Innovation Center Demonstration Program” by the USDA.   In this role, Lou also testified at the US Congress on best practices in business incubation and industry cluster formation, and also served as President of the New Jersey Business Incubation Network; Executive Director and President of the New Jersey Food Processors Association; and on the Board of Directors of the International Business Innovation Association.  Earlier in his career, he also served on the Board and a member of the Executive Committee of the Refrigerated Foods Association; on the board of the United Fresh Produce Association; on the Board of Managers of the NJ Agricultural Experiment Station at Rutgers University;  and on the Editorial Advisory Board of Produce Processing Magazine. Lou is also a member of the Explorers Club, a prestigious international organization dedicated to promoting the exploration of land, sea, air and space, and to inspire new generations to pursue discovery and conservation. He's also a member of the Society of Fellows at the Culinary Institute of America. Previously, Lou served as President & COO of F&S Produce, a leading regional supplier of fresh-cut produce and value-added refrigerated foods, providing leadership to over 500 employees, located at two facilities with over 125,000 sf operations.  Prior to this, he served as Co-Founder, President and CEO of MenuDirect Corporation, a unique health, wellness, and nutrition company, which provided meal solutions for individuals with celiac disease, diabetes, PKU and dysphagia.  Earlier in his career, Lou held positions of increasing responsibility at Campbell's Soup, ConAgra, Nestlé-funded Culinary Brands, Idle Wild Farms, and Grand Union Supermarkets in areas of business development, product development, quality assurance, and operations.  

Check out Steve Turk's new book, Hospitality Unlocked: Advice, Strategies, and Insider Secrets from 75 of the World's Top Hospitality Leaders, available now on Amazon: https://a.co/d/8JC16xJ.In this episode of the Hospitality Mentor Podcast, host Steve Turk interviews Gerald Chin, Head of Culinary for the Mina Group. Starting his journey at Carvel Ice Cream on Long Island during high school, Chin shares his fascinating transition from a scooper to an executive chef. His career chronicles include stints at some of the most prestigious kitchens including Tavern on the Green, CIA (Culinary Institute of America), and working under the legendary chef Joel Robuchon. Gerald also touches upon his significant roles at various Michael Mina establishments, the challenges of transitioning to a corporate role, and his exciting new prospects within the Mina Group. Reflecting on his journey, Chin emphasizes the importance of passion, continuous learning, and the value of writing everything down. Join us to hear his inspiring story of resilience, growth, and the pursuit of culinary excellence.00:00 Introduction to the Hospitality Mentor Podcast00:32 Exciting News: Hospitality Unlocked Book Release01:08 Meet Gerald Chin: Head of Culinary for the MENA Group01:28 Gerald's First Job: Carvel Ice Cream03:47 Vocational School and Culinary Beginnings05:34 First Real Restaurant Job: The Weeping Willow09:05 Tavern on the Green: A Culinary Bootcamp14:08 Judson Grill and the Path to Culinary School16:04 Culinary Institute of America: The Hogwarts of Culinary Schools21:02 From Switzerland to Las Vegas: Joining Bradley Ogden27:28 Achieving a Dream: Working at Robuchon32:15 Exclusive Dining at MGM33:32 Transition to Executive Chef33:46 Opening an Italian Restaurant35:37 Challenges and Realizations36:09 Joining RM Seafood38:09 The Opportunity with Darden Group39:28 Cosmopolitan and Family Life41:21 Joining the Mina Group45:47 Corporate Chef Responsibilities47:35 Balancing Travel and Family49:30 Current Role and Future Plans58:13 Advice for Aspiring Chefs01:00:13 Conclusion and Gratitude

Katie Reicher is the Executive Chef at Green's Restaurant a Vegetarian Restaurant in San Francisco, started by the Zen Center in 1979. They are powered by their famed farm in the Bay Area named Green Gulch.Originally from New York, Katie Reicher was introduced to Greens as part of an externship program through the Culinary Institute of America.  Upon graduating, she returned to Greens to work full time.  Within a few years, she swiftly rose through the ranks to become Executive Chef — A promotion that took place in the heart of the pandemic.Chef Katie continues the restaurant's legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes.  She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible.  Chef Katie believes that there is no limit to the potential of cooking vegetables.This culinary vision is further enhanced through the creation of her Guest Chef Series, a revolving program welcoming outstanding local-area chefs to participate in collaborative 4-course dinners, bringing their unique culinary perspectives to the art of vegetarian dining.  The Guest Chef Series will continue in 2024 with an incredible line up of Bay Area chefs.#chefpodcast #zencenter #sanfrancisco

In this episode of The Mix-Up, Chef Patrick Garmong chats with Chef Chela Cooper, the Regional Culinary Implementation Specialist for the USDA's FNS MARO Region at the Culinary Institute of Child Nutrition. Chef Chela shares her journey from growing up in a food-focused family in Kansas City to her groundbreaking role in child [Read More]

“To be in the restaurant industry, you have to enjoy being on the precipice of great success or total disaster on an almost minute-by-minute basis.” – Rob Mosher Sarah Grueneberg is Chef and co-owner of Monteverde Restaurant & Pastificio in Chicago, which has been named one of Food & Wine's “America's Best Restaurants,” and one of Bon Appetit's “50 Best New Restaurants”. Sarah got her start at the iconic Brennan's of Houston, where she became the restaurant's youngest female sous chef.  She earned a Michelin Star for three consecutive years during her tenure as Executive Chef of Spiaggia restaurant in Chicago, and a James Beard Award for “Best Chef: Great Lakes.”  Sarah was also a finalist on Bravo's “Top Chef: Texas”.  Sarah is joined today by Rob Mosher, Managing Partner at Monteverde.  After graduating from Columbia University, Rob attended the Culinary Institute of America.  Rob's path first crossed with Sarah while working as a line cook at Spiaggia.  He later became interested in wine, joining Tenzing Wine and Spirits in 2010.  Eventually, Rob teamed back up with Sarah and friends in 2015 to open Monteverde. You can check out Sarah's cookbook here.In our episode, Sarah and Rob will discuss: (1:33) – What was Sarah's upbringing like?(3:26) – What lessons did Sarah take from her early career as a chef at Brennan's?(6:11) – What inspired Sarah to move to Chicago?(9:25) – How did Rob's family life inspire his entrepreneurial spirit?(10:39) – How did Rob find his way to culinary school?(13:10) – What were the early years at Spiaggia like for Sarah? (17:00) – What motivated Sarah and Rob to open Monteverde? (20:28) – How did Rob and Sarah's paths cross?(23:29) – What does it really take to run a successful restaurant?(26:24) – What is the ‘why' that drives Sarah and Rob to work in such a high-pressure industry?(30:09) – What separates a home cook from a professional chef?

Liz Moskow is a true visionary in the world of food and technology. With over 25 years of experience in the industry, Liz has transformed her passion for hospitality into a groundbreaking career as a Food Futurist, entrepreneur, and innovator. As the Founder of Saase and Principal at Bread & Circus Ltd, Liz helps businesses navigate the rapidly evolving landscape of hospitality, restaurant technology, and innovation.Liz's journey is as inspiring as it is unconventional. During college, a PBS marathon of cooking shows sparked her creativity and led her to the prestigious Culinary Institute of America. From there, she bought a struggling restaurant, became a yoga teacher, and explored various career opportunities. She eventually landed in consulting, where she intersected her experiences in food and beverage, health and wellness, and consumer packaged goods. These varied experiences shaped her unique ability to help others bring their visions to life.In this episode, Liz shares what it means to be a Food Futurist and how she stays ahead of the curve, predicting trends that shape the hospitality industry. She offers a glimpse into Saase, her groundbreaking platform that aims to solve one of the restaurant industry's biggest challenges—a problem no one else has cracked yet. Liz candidly discusses her own entrepreneurial journey, from her highs to her challenges. She also explores the often-overlooked disconnect between restaurants and technology, explaining how tech can be a powerful tool for creating better experiences for both customers and staff.Liz's superpower is understanding the needs of others—a skill she uses to transform hospitality into something truly remarkable. Whether you're in the food industry, fascinated by the future of tech, or simply love hearing stories of creativity and resilience, this episode is a must-listen.

I loved this conversation with Janet Irizzary - she has tons of experience in the food business to base her upcoming course, My Mindful Kitchen (MMK) to reduce food waste for families.in her bio: "The MMK Method offers a solution to household food waste, addressing a critical environmental issue that contributes to climate change. Wasting food also wastes valuable water and energy, while releasing harmful greenhouse gases like methane and carbon dioxide, which account for 11% of global emissions. MMK Method empowers families to unite in reducing food waste and creating a more sustainable future. By fostering awareness, streamlining routines, and sharing meaningful moments, it helps families build lasting habits that benefit both the environment and their family's well-being." Who doesn't want that? That's a win-win situation!Janet has run several restaurants, and has seen a lot of food waste, but says the highest amount of food waste is in the home, so she's using the skills she's learned to help families work together to cut that back, and build stronger family ties in the meantime. She also is an instructor at the Culinary Institute of America, and has a degree in Education, so she's very qualified to put this program out to make a difference in home kitchens!MMK will be available January 2, 2025, and for CHEAP as the first version, so check it out and sign up - I know I am! "The MMK Method helps families create lasting, positive change—building a legacy of sustainability."Here's Janet's website link: https://www.mmkmethod.com/She's also on Instagram here: https://www.instagram.com/mmkmethod/And on Linkedin here: https://www.linkedin.com/in/janetirizarry/You can send me messages(this is new!)!Support the showPlease follow Grounded In Maine podcast on Instagram here , or on Facebook hereYouTube channel link is here You can DM me there or email me at amysgardenjam@gmail.com Website for Amy's Garden Jam is www.amysgardenjam.com (podcast has its own tab on this site!)How Do I Get There From Here by Jane Bolduc - listen to more at www.janebolduc.comPodcast cover by Becca Kofron- follow here on Instagram here https://www.instagram.com/cute_but_loud/ and/or check out her awesome art projects here: https://www.cutebutloud.com/ Grounded in Maine Podcast is hosted by Buzzsprout, the easiest podcast hosting platform with the best customer service. Learn more at www.buzzsprout.com You can support this podcast one time (or many) with the Buy me a coffee/Hot Chocolate link here: https://www.buymeacoffee.com/groundedinmaine Grounded in Maine Podcast is sponsored by ESG Review. Learn more about the good they're doing at https://...

Send us a textJoin us for an illuminating conversation with the extraordinary Chef Lance Nitahara as he takes us on a personal culinary journey from the tropical shores of Oahu to the esteemed Culinary Institute of America (CIA) and beyond. Discover how Chef Lance masterfully marries his Hawaiian heritage with classical culinary traditions, transforming these influences into an innovative approach that has earned him global acclaim. In this episode, we also welcome Pooch Rivera, who spices up the dialogue with creative dishes like an Asian-inspired Reuben and lamb fajitas, crafted using versatile Aussie Select products.Chef Lance shares the thrill and pressure of competing in high-stakes culinary events, drawing deeply from his Hawaiian roots to showcase unique flavors despite logistical challenges such as sourcing authentic ingredients. Amid the cultural shifts he experienced moving from Hawaii to the CIA, Chef Lance discusses not only the culinary adjustments but also the strategic mindset required to excel in competitions. His approach to coaching emphasizes rigorous practice, a philosophy that has empowered many of his students, including the promising Sechan Park from South Korea.As we navigate the intricate world of culinary education, Chef Lance provides valuable insights into the merits of both formal culinary degrees and hands-on apprenticeships. Explore the diverse career paths now available in the food industry, from research and development to institutional cuisine, reflecting on the growth and expanded educational offerings at the CIA. Despite the digital age and social media's pervasive influence, Chef Lance remains largely offline, choosing quality interactions over quantity. Join us in this engaging episode and look forward to our planned reunion at NAFEM for the U.S. Culinary Open for more enriching stories from Chef Nitahara's culinary odyssey. Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the 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.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

We had an amazing trip to the High Point Market and are excited to share the latest and greatest trends regarding lifestyle, colors, furnishings, wood finishes, fabric and lighting. There were some very distinct trends that we saw at this market more than previous ones, with quiet luxury, sustainable materials, escapism and customization. We'll share the products we saw, the educational and social events we attended and tell you about our Insider's Tour. Key Takeaways Vacation Inspired lifestyles - from coastal and mountain homes to speakeasy style spaces, the market had several designs that bring the feel of second homes, lake houses and retreats into every day life. Earth tone colors like cinnamon, apricot, smoky blue and sage green marked a shift away from neutral whites and a move towards a warmer palette. One big lighting trend is rechargeable options in picture lights and tabletop lamps making it easy to place them anywhere. Pleated and fabric lampshades are also back in style, a classic look we haven't seen in several years. Watch on YouTube: https://bit.ly/InsideDesignYouTube Listen on Apple Podcasts: https://tinyurl.com/26vjfy24 Listen on Spotify: https://spoti.fi/3I46Lve Or wherever you get your podcasts. SPONSORThis episode is sponsored by Esteem Media. Esteem Media is the creator of The Design Influencers Leadership Conference (DILC) – an event you must not miss! This year, the event is being held for the first time in Napa Valley on February 10-12, 2025, at The Meritage Resort and Spa. The conference's educational and networking sessions are curated for interior and architectural design professionals, home & lifestyle creators & influencers, home furnishings brands and sellers, marketing and ad agencies, home design showrooms, market centers and design media. Whether you are a curious beginner, an expert creator of digital home design content or building your own company's influence, this is your event. This year, the following events are planned: • Skilled industry speakers • Scheduled one-on-one meetings between brands, designers and design influencers • A Genius Bar Clinic offering private appointments for personalized social, influencer and digital marketing guidance • Expanded business management skill sessions for an always changing consumer, employee, technology and general business landscape • Offsite networking sessions showcasing the surrounding wine country including the Culinary Institute of America Greystone Mansion Opening Reception, a late afternoon and evening with California's top winemaker and changemaker Hardy Wallace of Extradimensional Wine, and a closing event at Artesa Winery, owned by Spain's oldest winemaking family This event will sell out in advance but there are still seats and sponsorship opportunities available. Register at http://designinfluencersconference.com. If you have questions, please email luba@esteemmedia.com. FUNNY QUOTE “Parents Today – ‘Text me when you get there, text me the names of the kids who are there, text me when you're coming home.' Parents in the '80s – ‘Bye.'” SERIOUS QUOTE “Quiet luxury is less about what you show and more about how you feel in a space.” KANDRAC & KOLE BIOVoted one of “Atlanta's Top 20 Residential Interior Designers” by the Atlanta Business Chronicle, Kandrac & Kole Interior Designs is an acclaimed design firm with two decades of experience serving residential and commercial clients. Their work has been featured in leading publications across the US.  Since 2005, Joann and Kelly have built a respected partnership. They are renowned for their dynamic personalities, distinctive use of color, and unique custom designs. Frequently invited to share their insights at industry events and on design panels, they are recognized as diligent business operators who remain approachable and genuine, radiating constant positive energy.  In 2018, they used their infectious energy to launch their podcast, “Inside Design with Kandrac & Kole.” This lively, weekly conversation, where Joann and Kelly share design and industry insights, became so popular that they introduced a series of bonus episodes, “The Inside Scoop with Joann and Kelly,” in 2024.  Their dedication to the power of interior design also extends to their charity work throughout the U.S. and Guatemala.  A special thank you to our team – Russ Riba with Podcast Studio Network (https://www.podcaststudionetwork.com) who handles our production and engineering services and to Gayle Mahoney of Gayle Mahoney Branding & Design (www.gaylemahoney.net) for post-production and marketing of the podcast and making sure all information gets posted to social media. SOCIAL MEDIA HANDLEShttps://www.facebook.com/kandracandkole/  https://www.instagram.com/kandrackole/ https://twitter.com/KandracKole/ https://www.pinterest.com/kandrackole/ www.kandrac-kole.com

Erin is a cookbook author, recipe developer, and baker extraordinaire. She started baking as a young girl and put her skills to the test at the Culinary Institute of America. She's now published three award-winning cookbooks, all on baking, and hosts the binge-worthy series Bake It Up A Notch for Food52. Her work has appeared in The New York Times, The Washington Post, Food Network, Bon Appetit, Food52 just to name a few.    In this episode of That Was Delicious, Brooke and Erin discuss everything you need to know about making fantastic homemade pie from scratch, including best practices for prepping and baking pie dough, rookie mistakes that people make when baking pie, some of Erin's favorite recipes (and her favorite pies for beginners), plus a healthy dose of encouragement for anyone who may be new to pie baking (spoiler alert: you got this!).    Key Takeaways [04:18] Erin's love of pies started with family traditions and bonding moments with her grandmother over pie-making. [08:29] The communal nature of pie makes it an excellent opportunity to bring people together; it is inherently a "shared experience." [12:45] The "Sturdy Pie Challenge" is Erin's way of teaching proper pie-baking techniques to help achieve a stable, sliceable crust without sacrificing tenderness and flakiness. [15:52] The importance of par-baking (partially baking a crust) and blind baking (fully baking a crust) for achieving a sturdy and crispy pie base. [20:00] Chilling dough and understanding the role of butter temperature in achieving a flaky pie crust. [27:45] Allowing pies to cool at room temperature is essential for the pie to properly set and achieve the desired texture, even if patience is required. [35:29] Custard and cream pies are great starting points for beginners, as they are simpler to master compared to fruit pies. [45:55] The joy and creative fulfillment that come from baking, especially making pies, which Erin encourages everyone to explore.   Notable Quotes (06:17) “Pie is really meaningful to me on multiple levels, and I've always wanted to spread the gospel of pie.” – Erin Jeanne McDowell (09:35) “When in doubt, chill it out.” – Erin Jeanne McDowell (32:04) “Don't be afraid of a deeply golden brown crust. There's a big difference between deeply golden and burnt.” – Erin Jeanne McDowell (45:30) “Baking in general is like muscle memory, and the more you do it, the less scary and more automatic it becomes.” – Erin Jeanne McDowell   Resources Watch Erin's @food52 series, Bake It Up A Notch! Buy a copy of Erin's pie cookbook, The Book On Pie Get a copy of Erin's newest cookbook, Savory Baking Follow Erin on Instagram Follow Female Foodie on Instagram