Podcasts about The Culinary Institute of America

We began with Jess Remshard and Liz Denon, two cousins who just happened to bartend in order to make a little extra money.  That side-hustle eventually blossomed into a business idea now known as Spartacus Events.  Their mobile bar can accommodate whatever your party-planning needs are including options for a full bar, a smaller pop-up bar, and more!  So reach out to Jess and Liz  to add that extra wow-factor for your next party, celebration, or event!Family means everything to our next guest, which includes making you feel like part of the family when you visit his restaurants in Hatboro, PA.  Bob Ross and his wife both worked in the culinary industry, and according to Bob, he always wanted to start a restaurant of his own.  Years later that dream came to fruition as he and his wife opened Gypsy Blu.   Their new venture was a huge success, so the Ross' decided to expand on their dream and have since opened a second restaurant, Ross & Co.  And stay tuned to find out the exciting new events and offerings at Ross & Co. in the coming months!Our last guest began his culinary journey at an early age, even attending the Culinary Institute of America at only 17 years old. After graduating from the CIA, Chef Matthew Collins eventually landed a position in NYC, working inside some of the more prestigious kitchens. Today, Matthew owns and operates a self-named business: Chef Collins Events.  Chef Collins Events is a private chef company where Matthew works with you to meet the needs of your next party, gathering, or intimate dinner, creating unique dining experiences for you and your guests.  

Send us a Text Message.This episode of the Port City Plate Podcast features a rising star in the culinary scene along Mobile Bay, Amber Harris.  Amber and her husband, Hunter, started the Mon Louis Supper Club. Each supper club is a unique culinary experience that held on the shores of beautiful Mobile Bay.  Each month, the dinner has a theme that changes depending on the season or the preferences of Amber and Hunter. In this episode, Amber shares her journey from growing up in Mobile with a love for food, to attending the prestigious Culinary Institute of America. She takes us through her post-graduation adventures, including her time as a private yacht chef and her pivotal role at Sunset Pointe, which truly launched her culinary career in the area. Today, she is the GM at Press N Co., featuring healthy organic options to the community in Daphne.Amber also discusses the incredible concept behind Mon Louis Supper Club, held at her childhood home, offering a unique dining experience with incredible views of Mobile Bay and creative, seasonal menus. We delve into one of their themed dinners inspired by my book, “A Culinary History of Mobile,” featuring dishes like Alabama's Pearls, Bama Peanut Cassoulet, and Mobile Bay to Table on the Bay. Amber explains the inspiration and preparation behind these dishes, emphasizing the importance of local ingredients and the rich culinary heritage of Mobile.We end the podcast talking about their upcoming theme for Mon Louis Supper Club in the month of June and how you can reserve a spot at one of their exclusive dinners. We also touch on her favorite places to eat in Mobile, and introduce a new segment, “Fork in the Road,” where we discuss exciting new food news in the community. Don't miss this episode! Local Restaurants Mentioned in this Episode:Sunset PointeSquid InkPress N Co. Dauphin'sPearlLighthouse RestaurantDomke MarketChuck's FishIf you enjoy the Port City Plate Podcast, consider buying Chris a coffee. (Locally owned, of course!)Support the Show Share the best dish you've had in Mobile! Join the Port City Plate Facebook GroupAll episodes are presented by Bienville Bites Food Tour. Take a guided walking tour through Downtown Mobile while tasting your way through the best food and drink in town! Book a Bienville Bites Food TourBook a tour with our sister tour company in beautiful, Fairhope, Alabama! Book a Taste of Fairhope Food Tour

Welcome to The FreeMind Podcast, where authenticity reigns and real-time connection unfolds. This isn't your average podcast—there are no scripts, no prep meetings, and no agendas. Just genuine, unfiltered conversations captured on camera, making it one of the realest experiences on the internet. In this episode of The FreeMind Podcast, Nate Fochtman engages with Victor Gielisse, a seasoned culinary expert with a rich history in global culinary practices and education. Victor shares his extensive journey from apprenticeships in the Netherlands to influential roles at the Culinary Institute of America (CIA). They delve into the evolution of the culinary industry, the impact of COVID-19 on hospitality, and innovative approaches to culinary education. Victor also discusses the importance of continuous learning, workforce development, and the strategic growth of CIA's programs. Tune in to gain valuable insights into the challenges and opportunities in the culinary world as articulated by a veteran in the field.The FreeMind Podcast is brought to you by The FreeMind Group.  The FreeMind Podcast: a compelling journey into the minds of the most resilient and visionary founders and leaders of our time. Hosted by Nate Fochtman, this podcast shines a light on the unwavering grit and determination it takes to transform bold dreams into reality. Each episode is a deep dive into the stories of those who dare to dream big and refuse to give up, offering listeners not just inspiration, but a roadmap to achieving their own lofty goals.From tech innovators to social entrepreneurs, our guests share the challenges they've faced, the setbacks they've overcome, and the pivotal moments that have shaped their paths. The FreeMind Podcast is more than just a series of conversations; it's a source of motivation for anyone looking to leave a mark on the world. Tune in to discover the perseverance and passion required to lead and succeed in today's dynamic landscape.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-freemind-podcast-unveiling-the-grit-behind-innovation-and-leadership--5189978/support.

Some people – rare people – have the knack of seeing the curves of the future and inviting the rest of us on the journey. Greg Drescher, the senior advisor for Strategic Initiatives at the CIA, Culinary Institute of America, is one of those people. A more insightful job title would be culinary visionary. Our conversation was fascinating as he traces his career arc from one insightful peak to another. You'll enjoy the journey. Let's have a listen.Let's Talk About Food is Powered by Simplecast.

In this episode of Awesome Vegans, Elysabeth discusses the future of food with Chef James Corwell at the Culinary Institute of America's event in Napa Valley. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.

Our guest is Kazuhiro Sakurai, the 4th generation and CEO of Asahi Shuzo, the maker of Dassai sake. Dassai is the biggest export brand of Japanese sake. Kazuhiro joined us on Episode 233 in July 2021 and shared the unique sake-making philosophy of the company, as well as why Dassai became so popular globally.In September 2023, Asahi Shuzo opened its first overseas brewery Dassai Blue in upstate New York. But it is not another brewery producing the same sake as in Japan to save costs. Dassai Blue aims to exceed its parent brewery in Japan.On this episode, we will discuss why the company decided to open a brewery in New York, the goal of Dassai Blue, the special ingredients Dassai Blue uses to express the local terroir, its collaboration with the Culinary Institute of America, and much, much more!!!-----THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php　(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

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

Host Bryan Ford is joined by Chef Roshara Sanders, also known as Chef Ro. Deployed to both Iraq and Afghanistan as a member of the 4th Engineer Battalion, Chef Ro started cooking professionally after she returned stateside and joined the 395th Combat Sustainment Support Battalion, where she cross trained as a food supply specialist. In 2016, NBC Black named Chef Roshara Sanders to their annual “28 Under 28” list, and in 2018 she was named to Forbes “30 Under 30.” In 2020, she became the first Black woman to be a chef instructor at the Culinary Institute of America in New York. She currently serves as a celebrity ambassador for Habitat for Humanity International.  Today's meal takes Chef Ro back to holidays with her Puerto Rican step family. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Chef Ro IG: @chefro137 Bryan Ford IG: @artisanbryan Support the National Restaurant Association Educational Foundation at chooserestaurants.orgSee omnystudio.com/listener for privacy information.

Welcome to That Woo You Do with Mary Lynn Rajskub and Jeffrey Jay! On this week's podcast: Moon Water, What is Retrograde???, & Secrets w/ Chef Jeff(rey). Follow Mary Lynn @marylynnrajskub and find her tour dates on marylynnmarylynn.com Follow Jeffrey @heyjeffreyjay and find his tour dates on jeffreyjaycomedy.com What woo do you do? Tell us about it by emailing ThatWooYouDo@gmail.com Find us @ThatWooYouDo and wherever you get your podcasts. Thanks for listening :)

Greg Drescher is senior advisor for strategic initiatives at The Culinary Institute of America, where he strengthens innovation in health, sustainability, culture and culinary insight. He played an instrumental role in developing the college's Worlds of Flavor International Conference and Festival and co-led the Menus of Change initiative. On this episode of “Food Lab Talk,” Michiel speaks with Greg about how changing a system is like peeling an onion, why deliciousness is a key ingredient to successfully shift diets and why you should work with people outside your “lane of expertise.”   Greg Drescher: “If you're asking people to shift diets, what you're asking them to shift towards has got to be at least as appealing as what they have now. There's the notion of the unapologetic elevation of deliciousness as a public health imperative. It's important for the public health community to not just say in passing that ‘healthy food needs to taste good,' because on the other side, people are trying to make food craveable. If you're putting up merely ‘taste good' against ‘craveable', you're gonna lose every time.”  00:36 Intro to Greg 01:57 Why we need to reconsider whether “the system is broken” 03:10 What does it mean to shift diets? 05:48 What motivates chefs to drive change 08:16 What you shift towards has to be at least as appealing as what you have now 09:57 Multiple approaches to seed change: ownership, desire, and experience 12:38 No “one size fits all” solution  - tailor for culture, traditions, and geography 16:30 Levers to inspire change 17:15 Why language matters 19:30 A case study in building consensus 22:57 Menus of Change: The business of  healthy, sustainable deliciousness  24:37 Building an accelerator for change 25:25 Why early success can ignite systems change 26:39 Value of working with people outside your area of expertise 28:17 Takeaways for changemakers  Links Culinary Institute of America EAT Lancet Summary Report CIA Master's in Sustainable Food Systems Worlds of Flavor International Conference and Festival Menus of Change  Keep in Touch Subscribe, rate, review the show at foodlabtalk.com 

A 14 year old Minnesota boy wanted a motorcycle. He got a job as a dishwasher and it launched a stellar culinary career. We talked with Mark about himself, his outlook on the future of restaurants, and where the CIA is headed next.Photo courtesy of Mark Erickson.Let's Talk About Food is Powered by Simplecast.

In this segment we take a look at some of the legitimate ways on how & what you can consume while maintaining your fasted state. These are in fact legit hacks that have been proven both by science, allied health professionals, and practitioners. You may be surprised to know that this list of hacks can in fact make your intermittent fasting routine easy to approach and enduringly sustainable.    

Connect with the Podcast:Facebook: @texaswinepodInstagram: @texaswinepodEmail: texaswinepod@gmail.comHelp the Show:Subscribe to the podcast in Apple PodcastsSubscribe to the newsletter.Donate virtual Texas wine! Mentioned in this Episode:Sponsors Bending Branch Winery's Custom Crush ServicesSommly.com Texas Wine In the NewsCondé Nast Traveler: “This Once-Quiet Texas Town Is Now a Booming Wine Destination”New Zealand Herald: “US travel: The surprising wine region you might never have heard of”PR NewsWire: “Finger Lakes Winery Plants New Roots in Texas”Carl Hudson for Texas Wine Lover: “Less Recognizable Grape Varieties in Texas and Their Unfamiliar Pronunciations”Wine Enthusiast: “A Beginner's Guide to All Things Ice Wine”Rootstock Wine Fest TICKETS - Use code “Shelly” for 10% offToast of Texas TICKETS - Use code “Shelly” for $10 offInterview with James Tidwell, MSVisit www.TEXSOM.com for more information about submitting wines and past winners!Special ThanksThanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.Need lodging in Fredericksburg? Check out my home Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! 

We're diving deep into the practice of Fasting as I discuss the science behind it all. No fancy terms or technical jargon. Be sure to consult with your doctor or physician before you decide to go all in. Today we discuss how and why fasting is a powerful weight loss tool that you need to implement in your weight management regimen. One of best things about this practice is that it won't cost you a dime. Given today's economic climate this is another huge win. But the benefits don't stop there. They carry over into other functional components of a holistic wellness regime that's sure to spice up your lifestyle. If you want to drop weight fast, have a great body, and tap into a limitless mindset this segment is certainly for you. 

Los platillos transmiten la energía detrás de ellos. Felicidad y autenticidad, el sello de la chef Mariana. Acompáñanos a conocer parte de su historia gastronómica y las etapas que he vivido hasta hoy su presente. The Culinary Institute Of America, Union Square Cafe, Verde, Pujol, Cosme, Fulgurances y Grupo Contramar, parte de lo que escucharemos en esta charla. ¡Bienvenidos a Sounds Of Food!

We traveled to the famous Culinary Institute of America for contemporary cuisine at their American Bounty Restaurant.

Justin Donaldson: Executive Chef, Marien InternationalExecutive Chef Justin Donaldson is our first chef to join us, taking on the topic of leaving a traditional kitchen setting and how he landed in Continuous Thermal Processing.  He dives into his Culinary education, the journey that took him out of NYC, and highlights what he enjoys in his career today.-----Website:http://laconsultingnyc.com/workshopsInstagram: http://instagram.com/laconsultingnyc

We've mentioned on the podcast that Mike was invited to travel to Napa to speak and demo his food at the Worlds of Flavor International Conference & Festival at the Culinary Institute of America. In this episode that we recorded in an awkward new set up in Mike's house, Mike recaps his experience with the conference along with some of the meals he had and people he met while in California — including a bucket-list dinner at chef Thomas Keller's The French Laundry. We also talk about the impact of the news that the Michelin Guide will be coming to Miami, Tampa and Orlando.

Is culinary school worth it? On this episode, we're joined by Ray Delucci. Ray's the founder of the Line Cook Thoughts community, and host of the podcast of the same name. Having recently left the restaurant industy, Ray now works in culinary research and development, and food manufacturing. You might have heard my full discussion with him last week. During our time talking, I asked him about culinary school. Ray's a graduate of The Culinary Institute of America, so I wanted to know if he'd do it all over again if he had the choice. I cut that part from last week's episode because it's an important discussion that warranted its own mini-episode. I went to Johnson & Wales for 4 years. This is something I get asked all the time. Obviously, this is a very personal decision, and everyone has different circumstances. This is just two peoples' opinions on a complex topic. If you know someone who's thinking of going to culinary school, please share this with them.  And if you want to add to the conversation, you can DM me on Instagram at @chefswithoutrestaurants, or comment on this episode's post when it's up. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.  ===========================Ray Delucci and Line Cook Thoughts============================ Line Cook Thoughts InstagramLine Cook Thoughts TwitterLine Cook Thoughts WebsiteLine Cook Thoughts Podcast"How Line Cooks and Chefs Can Work Together to Better Kitchen Culture" - Washington DC City Paper==========================CHEFS WITHOUT RESTAURANTS==========================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants TwitterChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

This week my guest is Ray Delucci. He's the founder of Line Cook Thoughts, a platform that shares the stories of food service workers. This is done through his website, social media, and podcast of the same name. Ray is an advocate for a better foodservice industry in regards to lifestyle and work environment, and believes that these workers' stories should be heard.Ray is a graduate of the Culinary Institute of America, and has been working in kitchens since he was a teenager. He recently left his restaurant job, and moved to Maryland to take a job in food manufacturing and R&D. We talk about that decision, and the current state of the restaurant industry. Our conversation touches on topics such as the labor shortage, leadership in the kitchen, work/life balance and why cooks are leaving the food industry. Ray talks about his podcast, and writing for Plate Magazine. At the time of our discussion, Ray was quarantining at home due to a breakthrough case of Covid. That lead us to talk about how Covid has affected the food industry, and we speculate about the what the near future might look like. Also, I was a guest on the Line Cook Thoughts podcast, and that episode can be heard here. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.  ===========Ray Delucci and Line Cook Thoughts=========== Line Cook Thoughts Instagram Line Cook Thoughts Twitter Line Cook Thoughts Website Line Cook Thoughts Podcast“How Hospitality Workers Identify and Manage Stress” - Plate================CONNECT WITH US================SUPPORT US ON PATREON Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Connect on Clubhouse Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

The audio quality in this episode is not up to the mark for various logistical reasons. We request you to use headphones for a slightly better experience..In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit are chatting with Chef Kavan, an engineer turned chef who changed and challenged Indian bar food with his unique take on south Indian cuisine. An alumnus of Culinary Institute of America (CIA), Kavan has had stints at prestigious establishments like Eleven Madison Park (formerly the World's Best Restaurant), Le Bernardin, Jean Georges, and Momofuku in New York. And now Kavan is dishing out Ramen at ‘Naru Noodle Bar'. Together they are discussing;-How did Kavan disrupt and reimagine the bar food?-What is the difference between modern Indian and fusion food?-Why and how are chefs serving nostalgia on a plate?-Kavan's kitchen philosophy-How does one serve a rice dish as bar food?-Why is Podi masala better than Piri-Piri masala?Important links to geek out more:Follow Chef Kavan on Instagram: @kavann and Twitter: @kkavannnArticle: Bowled over: Chef Kavan Kuttappa is dishing out new ramen recipesArticle: Instant Gratification From chefs learning to be tech-savvyPaati's Magic Rasam by Kavan KuttappaYou can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlinggluttonYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.You can check out our website at http://www.ivmpodcasts.com/

April Goess, is the Managing Director at The Culinary Institute of America, San Antonio campus. Ms. Goess graduated top of her class in 2003 with a Bachelor of Professional Studies (BPS) degree from The Culinary Institute of America. She earned an associate degree with honors in Baking and Pastry Arts in 2001. Her professional experience includes two years as executive chef at California's historic Eureka Inn, overseeing the kitchens of three restaurants, including the Wine Spectator Award-winning Rib Room: and six years as sous chef at the Benbow Inn, a highly-rated hotel and restaurant in northern California. She also spent a year as general manager of Crew Wine Bar in Poughkeepsie, NY. While a student at the CIA, April volunteered as a student assistant for the college's faculty team that competed in the 2000 Culinary Olympics in Germany, helping create pastry showpieces for the competition. Ms. Goess is a Certified Hospitality Educator by American Hotel & Lodging Educational Institute. Ms. Goess serves on the Technical Committee as a competition advisor for SKILLS USA. Don't forget to check out my book that inspired this podcast series, The Caring Economy: How to Win With Corporate Social Responsibility (CSR). --- Support this podcast: https://anchor.fm/toby-usnik/support

In this segment we discuss football, food, adversity, novel opportunities, and new ventures. Chef Bailey, alumnus of Iowa State University and the Culinary Institute of America, provides insight on what it takes to go from a collegiate football player to a professional kitchen. Cultivating new skills along your journey through life is both an art and a science. He shares some perspective on what it takes to get the lessons learned on the football field, cooking on the line, and in life.

Join us for a conversation with journalist Larissa Zimberoff, author of the brand new book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, from Abrams Press. Larissa covers the intersection of food, technology, and business, and her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, Wired, and more. Larissa often presents on, moderates, and leads panels on food tech including at Stanford, reThink Food, Culinary Institute of America, and more. She lives in the San Francisco Bay Area.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Connect with Kendall: https://www.instagram.com/kendall.h.beachBabish Culinary Universe: https://www.youtube.com/user/bgfilms Show Notes:CCDI Innovation: https://www.ccdinnovation.com Ram-Don Video from Binging with Babish: https://www.youtube.com/watch?v=ge4vghXQTtQ BWB on TikTok: https://www.tiktok.com/@babishculinaryuniverse?lang=en The Culinary Institute of America: https://www.ciachef.edu BWB Cookware: https://www.bingingwithbabish.com/cookware (if you come across something you ended up having to search, send me a message to help make these Show Notes better!

On today's episode of All in the Industry®, Shari Bayer goes on location at Il Buco Alimentari e Vineria in Noho, NYC, to chat with its Executive Chef Justin Smillie. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park, where he fell in love with the bold flavors and rustic techniques. After working with Daniel Silverman on the opening of The Standard in New York, as well as other Andre Balaz properties, he was introduced to Il Buco’s owner Donna Lennard, who tapped him as Executive Chef of Italian trattoria Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Justin collaborated with Stephen Starr on Upland in NYC, and later a Miami outpost, before returning to il Buco in 2020. He and Donna have recently launched Smillie Pizza in an ode to Justin's Cali-talian background and style of cooking. His first book, “Slow Fires: Mastering New Ways to Braise, Roast, and Grill," was released by Clarkson Potter in 2015. Today's show also features Shari's PR tip to find your style; Speed Round; Industry News discussion on Batlthazar's reopening in NYC; plus, Shari's Solo Dining experience at Xilonen in Greenpoint, Brooklyn, NYC.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!Image courtesy of Justin Smillie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

In this segment we discuss passion, desire, and the opportunities that are often masked in trials & tribulations. The culinary mentors that help mold us into becoming more and searching within ourselves to truly express who we are through food & cooking. The host of D-Train’s Kitchen on Instagram, Chef Derek shares his insight on what it’s like to have a desire to pursue greatness as a young chef regardless of the obstacles along your path.  As an alumni of the Culinary Institute of America, Chef Derek appreciates the network of experience and opportunities that continues to help him evolve in the kitchen.  

In this episode we discuss the journey and pathways to becoming a leader inside & beyond the kitchen. Although chefs come from different walks of life, what remains the same are the challenges and adversity each chef must endure along the journey of becoming the best version of themselves. The challenges vary for each chef but the rite of passage must be done.

Today we'll celebrate a Scottish baker and botanist who left a charming collection behind as his legacy - and I must say, he had a head full of dark hair reminiscent of Beethoven. We'll also learn about the White House's first Christmas tree and the adorable grandchild who thoroughly enjoyed it. We’ll recognize the work of a woman who envisioned a world where women were taught horticulture without threatening jobs for male gardeners. We hear a delightful poem called Jack Frost - it’s adorable. We Grow That Garden Library™ with about celebrity gardens - and these folks are major trendsetters in the world of fashion and interior design. And then we’ll wrap things up with a few versions of The Gardener’s Night Before Christmas - maybe they will inspire you to write one of your own.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated Garden News Brooklyn Botanic Garden in 1918: A Time of Pandemic, War, and Poverty | Brooklyn Botanic Garden | Kathy Crosby   Facebook Group I share all of my curated news articles and original blog posts with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there’s no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community where you’d search for a friend... and request to join. I'd love to meet you in the group.   Important Events December 24, 1866 Today is the anniversary of the death of the Scottish geologist, botanist, and baker Robert Dick. The artist Joanne B. Kaar recently created a replica of Robert’s moss box to honor his work. This was a little box that Robert used to carry moss back to his bakery. Now Joanne's moss box features fold-down flaps with delightful discoveries that call to mind the spirit of Robert Dick. And I share a video of Joanne's marvelous creation in the Facebook Group for the show. So if you want to check it out, it's a masterpiece, and it's a thrill to see that video. I followed up with Joanne, and when I emailed her, I asked for her insights on Robert. And Joanne replied with a lovely interview she did back in 2017. Here’s an excerpt: “Wearing a swallowtail coat, jeans, and a chimney-pot hat, Robert Dick often had children following him from his bakery in Thurso, as they were curious to know what he was doing on his walks. He was not only a baker but also a renowned self-taught botanist, a geologist, and a naturalist. Interested in entomology, he collected moths, beetles, butterflies, and bees. To bring the samples home he pinned them to the inside of his hat.”  She continues, “Dunnet Head was one of his favorite places to walk, describing it as having a forest of ferns. Dunnet Head Lighthouse was built in 1831, an event Robert Dick must have witnessed. Robert Dick saved old letters, envelopes, newspapers, and documents to keep his collection of small plants and mosses in.  His herbarium collection is now in Caithness Horizons Museum, Thurso, and contains around 3,000  specimens.” Now when I was researching Rober,t I stumbled on an old document by Sir Roderick Murchison, the Director-General of the Geographical Society. Roderick delivered a wonderful speech at Leeds in September 1858, where he mentioned meeting the multi-talented baker Robert Dick. “In pursuing my research in the Highlands… it was my gratification.. to meet with a remarkable man in the town of Thurso, named Robert Dick, a baker by trade. I am proud to call him my distinguished friend. When I went to see him, he spread out before me a map of Caithness and pointed out its imperfections. Mr. Dick had traveled over the whole county in his leisure hours and was thoroughly acquainted with its features. He delineated to me, by means of some flour which he spread out on his baking board... its geographical features. (How clever of Robert to use flour to show the topography of the county!) Here is a man who is earning his daily bread by his hard work; who is obliged to read and study by night; and yet who can instruct the Director-General of the Geographical Society. But this is not half of what I have to tell you of Robert Dick. When I became better acquainted with this distinguished man and was admitted into his sanctum—which few were permitted to enter—I found there busts of Byron, of Sir Walter Scott, and other great poets. I also found books, carefully and beautifully bound, which this man had been able to purchase out of the savings of his single bakery. I also found that Robert Dick was a profound botanist. I found, to my humiliation, that this baker knew infinitely more of botanical science—ay, ten times more—than I did; and that there were only some twenty or thirty British plants that he had not collected… These specimens were all arranged in most beautiful order, with their respective names and habitats.” After Robert’s death on this day in 1866, a memorial obelisk was installed to honor him in the Thurso Cemetery. Today, the curator at Caithness Horizons Museum, Joanne Howdle, has digitalized the precious Robert Dick Herbarium.   December 24, 1889 On this day, the White House's first Christmas tree was set in place to delight "Baby McKee," the favorite grandson and namesake of President Benjamin Harrison. A 1967 article from the Indianapolis Star said, “There had never been a Christmas tree in the White House before. Some people thought the whole thing pretty frivolous but President Harrison was adamant and set the gardeners to finding the just-right tree. It was to be tall and full and round like the trees he had had when he was a boy and found oranges and nuts in the toes of his stockings.” All through Christmas Eve afternoon, the White House gardeners worked to set the tree in place in the library over the Blue Room. No one was permitted to decorate the tree; that honor was reserved for the president and his wife. However, history tells us that the gardeners all stayed to watch. After dinner, President Harrison and first lady Caroline Scott Harrison decorated the tree with fat ropes of tinsel and old-fashioned candles. The President crowned the tree with a large star, and the first lady "stretched and stooped to fill the branches with presents." The Harrison White House at Christmas was the picture of a classic Victorian holiday scene. One can almost imagine the scene that day - with Baby McKee or little Benjamin - his wispy blond hair, sailor hat, and long white hand-tucked dress imitating the President as he walked the library with his lamb on wheels behind him. Benjamin was also quite taken with his jack-in-the-box.   December 24, 1936  Today is the anniversary of the death of the influential English gardening author and instructor, Frances Garnet Wolseley. A lifelong single lady, Frances devoted herself to gardening and gardening education. In 1902, on her thirtieth birthday, Frances created the Glynde College for Lady Gardeners on her father’s garden in East Sussex. Although her classes had only around a dozen students, Frances managed to attract some famous students included Gertrude Jekyll, Ellen Willmott, and William Robinson. And online, there’s a fantastic picture of Frances that shows her mowing a lawn with a push and pull mower with the help of one of her students - they're both standing on either side of this thing -  it took two people to run it. It’s hard to believe, but in the early 1900s, pictures of women mowing were being shown in advertisements for lawnmowers - they were trying to appeal to women to mow the lawn. In her 1908 book, Gardening for Women, Frances wrote, “It must be borne in mind that horticulture is still a comparatively new profession for women and that unless those who enter it strive to give full time and application to learning its details they cannot hope to be successful ...they should spare no pains to gain a complete education, for only then … can they expect remuneration.”   Unearthed Words Someone painted pictures on my Windowpane last night — Willow trees with trailing boughs And flowers, frosty white, And lovely crystal butterflies; But when the morning sun Touched them with its golden beams, They vanished one by one. — Helen Bayley Davis, American poet and writer, Jack Frost   Grow That Garden Library Gardens of Style by Janelle McCulloch This book came out in 2018, and the subtitle is Private Hideaways of the Design World. In this book, Janelle takes us to visit the inspiring private gardens of celebrated fashion and design tastemakers. Thanks to Janelle's work, we can understand how these beautiful sanctuaries - these gardens - have influenced creative work and life. Throughout history, Mother Nature has been a frequent source of inspiration in fashion and design. Fashion designers like Christian Dior to have used gardens and botanicals in their collections. Like us, these designers and their interior design counterparts find that gardens restore their creativity and revitalize their energy. Janelle's book takes us, "from the lush foliage of the Dominican Republic to the graceful flowerbeds of America’s East Coast, the charming roses and clipped boxwood of England’s country manors, and the patterned parterres of France’s enchanting Provence region—Gardens of Style illustrates the symbiotic relationship between horticulture and haute couture and between nature’s beautiful forms and those found in interior design. For instance, the garden of former Hermès designer Nicole de Vésian (duh-VAY-zee-an) is a sublime weave of patterns and textures, while the garden of Christian Dior features many of the roses that inspired his glamorous gowns." This book is 240 pages of beautifully photographed gardens to delight and inspire, along with stories that show the connection between trendsetters and their horticultural havens - it's a beautiful coffee table book. You can get a copy of Gardens of Style by Janelle McCulloch and support the show using the Amazon Link in today's Show Notes for around $14.   Today’s Botanic Spark Reviving the little botanic spark in your heart   Over the years, newspapers have shared a parody of The Night Before Christmas, written by Charles and Janice Jensen in the 1960s. The original version first appeared in the New York Times, and as I share it with you, you'll realize how far we've come since the 1960s in terms of our daily gardening practice.  I'll share this version first, and then I have another version written in the 1980s - twenty years later. The Jensen version goes like this: Twas the night before Christmas and all through the yard The branches were bare and the ground frozen hard. The roses were dormant and mulched all around To protect them from damage if frost heaves the ground. The perennials were nestled all snug in their beds While visions of 5-10-10 danced in their heads. The new planted shrubs had been soaked by the hose To settle their roots for the long winters doze. And out on the lawn, the new-fallen snow Protected the roots of the grasses below. When what to my wondering eyes should appear But a truck full of gifts of gardening gear. Saint Nick was the driver, the jolly old elf And he winked as he said, I’m a gardener myself. I've brought wilt-proof, rootone, and B-nine, too. Father can try them and see what they do. To eliminate weeding, I’ve brought 2-4-D, And to battle the bugs, 5 percent DDT. To seed your new lawn, I’ve a patented sower; And since it will grow, here’s a new power mower. For seed planting days, I’ve a trowel and a dibble. And a roll of wire mesh if the rabbits should nibble. For the feminine gardener, some gadgets she loves, Plant stakes, a sprinkler, and waterproof gloves; A chemical agent for her compost pit, And for enjoying the flowers, a flower arranging kit. With these colorful flagstones, lay a new garden path. For the kids to enjoy, a new bird feeder and bath. And last, but not least, some well-rotted manure. A green Christmas year-round, these gifts will ensure. Then jolly St. Nick, having emptied his load, Started his truck and took to the road. And I heard him exclaim through the engines loud hum: Merry Christmas to all and to all a green thumb!   Well, things have changed a lot since the 1960s. So if you were a little shocked by what you heard in that version, that was standard gardening protocol for that decade. By 1987, Carolyn Roof in Paducah, Kentucky, had written her own version for gardeners in her garden column. Here’s an excerpt from hers: Twas the night before Christmas, and all through the garden not a creature was stirring, not even a wren. The work tools were hung in the tool shed with care, in hope that springtime soon would be there. The flowers were mulched all snug in their bed, while visions of show winners danced in my head. And Richard in his blanket and I with the cat had settled down for a long winter's chat. When out on the lawn there arose such a clatter, I sprang from the chair to see what was the matter. Away to the window, I flew like a flash, tore open the drapes and threw up the sash. When what to my wondering eyes should appear, but a miniature UPS truck and eight tiny gardeners, With a little old driver so lively and quick, I knew in a moment it must be St. Nick. More rapid than eagles his workers they came, and he whistled and called them by name. Now Shepard, Now Appleseed, Now Thompson and Morgan, On Wayside, On Burpee, On Parks and Starks. As the dry leaves that before the wild tornado fly when they meet with an obstacle, mount to the sky. So on to the patio, the gardeners flew with a truck full of tools, plants, and flowers, too. And then in a twinkling, I heard by the glade, the digging and planting of each little blade. As I drew in my head and was turning around, past the sliding glass door, he came with a bound. He was dressed all in grubbies, mud boots on his feet, and his clothes were all soiled with mulches and peat. A bundle of tools, plants, and bulbs were on his back, and he looked like a nurseryman opening his pack. He spoke not a word but went on with his work, and landscaped the yard, then turned with a jerk. He sprang to his truck, to his team gave a whistle, and away they all drove like the down of a thistle. But I heard him exclaim as he drove out of sight, "Merry Christmas to all and to all a good night."   However, my favorite ending is from the first poem. Here's how the Jensens ended their poem: And I heard him exclaim through the engines loud hum: Merry Christmas to all and to all a green thumb!   Thanks for listening to The Daily Gardener this year. Have a Merry Christmas and a Happy New Year. And remember: "For a happy, healthy life, garden every day."    

Talking about holiday beer and food pairings with Hutch Kugeman, head brewer at the Culinary Institute of America.

How do I know when the turkey is done? To stuff or not to stuff? How do I make silky smooth gravy? It's that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America joins Marysol Castro and Chef Plum for a live listener call-in show Thursday, Nov. 19. At The CIA, Brian teaches a class devoted to American cuisine, so we've got you covered this holiday. What's more American than Thanksgiving dinner? Plus, Connecticut sommelier G. Patel is ready to answer any questions you might have about what to drink with turkey (and pie!). Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Chef Brian Kaywork – Chef-instructor of American Bounty Restaurant on the New York campus of The Culinary Institute of America. G. Patel – Certified sommelier and the owner of Bottle Stop Wine and Spirit stores in Newtown, Torrington, and Avon. And he also owns Valley Discount Wine in Ansonia, and the Madison Wine Exchange in Madison. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

In this wine segment, I discuss the “T” word and the nuances it projects across the wine industry. This has created notable mixed reviews by sommeliers, wine aficionados, and newcomers alike. Regardless of which tribe you’re on, even with all the hype, are we losing sight on things that matter the most?

Chef Annie shares her experiences making tough decisions. Enduring life’s obstacles while redefining success along the way, eludes many chefs. Becoming the best version of yourself, both inside & outside the kitchen, yields wisdom & reward.

My latest podcast was a vibrant and enthusiastic Zoom conversation with Marc Weber, Chef, Founder and Owner of ONTHEMARC Events, headquartered in Stamford, CT.  Our episode was a highly spirited one that covered everything from being a Fellow at the Culinary Institute of America to the impact of coronavirus on the hospitality industry to everything it took to grow a business out of his parents’ garage, the importance of teamwork to his new staffing app, and so much more. But, most of all, there’s the one overriding feeling that prevailed throughout our animated and captivating chat: Marc’s total passion for cooking and all things culinary…and all the new directions he’s taken his ever-growing business. Read moreEp. 62: Marc Weber

We kick off the Choppin’ It Up series where food, wine, and wellness executives share their thoughts, experiences, and insights on redefining success. And what to expect along the journey of “becoming”. Becoming an executive and becoming the best version of yourself at the same time. This episode continues with Part 2, along with Chef Ines Vasquez, Culinary Institute of America alumnus.

In this episode, we kick off the Choppin’ It Up series where food, wine, and wellness executives share their thoughts, experiences, and insights on re-defining success. And what to expect along the journey of “becoming”. Becoming an executive and becoming the best version of yourself at the same time. This series begins with Part 1 of 2 with Chef Ines Vasquez, Culinary Institute of America alumnus.

Ann interviews Margaret Ferguson local author, and Deborah McGregor Chief Executive Officer of Care Net Pregnancy Center of Central Texas.

Ann interviews Chef Michael Osborne CIA graduate and head chef at University High School, and Mary Beth Farrell the Director of Development & Communications at the Dr Pepper Museum.

Our guest is Jon Klip. He is a graduate of the Culinary Institute of America and after working at reputable Japanese restaurants in New York, he went to Japan and worked at one of the greatest kaiseki restaurants Arashiyama Kumahiko in Kyoto for 2 years until September 2019. Working in a Japanese kitchen is not easy for many reasons from language and cultural barriers to visa issues. But Jon conquered all those challenges and had precious culinary and life experiences in Kyoto. In this episode, we will find out how Jon discovered the charm of Japanese cuisine, how he landed in the unique job at a traditional kaiseki restaurant in Kyoto, what he has learned there, and much, much more!!!Japan Eats! is powered by Simplecast.  

On today's episode of All in the Industry®, host Shari Bayer's guest is Thomas Keller, chef and proprietor of Thomas Keller Restaurant Group, which includes The French Laundry, Bouchon Bistro, Bouchon Bakery, Ad Hoc and La Calenda in Yountville, California; Per Se and TAK Room in NYC; and The Surf Club Restaurant in Surfside, Florida. Renowned for his culinary skills and his impeccable standards, Chef Keller is the first and only American-born chef to hold multiple three-star Michelin ratings, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Chef Keller is the author of five cookbooks, publisher of Finesse magazine, and has many impressive collaborations. In addition, he is the President of the Ment’or BKB Foundation, which he co-founded along with Chefs Daniel Boulud and Jerome Bocuse. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at La Cova Fumada in Barcelona, Spain. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Deborah JonesAll In The Industry is powered by Simplecast. 

On today's episode of All in the Industry®, host Shari Bayer's guest is Scott Conant, one of the country’s top chefs and restaurateurs. A graduate of the Culinary Institute of America, Scott’s career spans over 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He opened L’Impero in 2002, garnering a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation, and he was named one of America’s Best New Chefs in 2004, among other accolades. His current restaurants include Mora Italian in Phoenix, Arizona; and Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York; plus, he has his signature line of cooking and pantry essentials, Sprezza. Scott has appeared on the Today Show, The Chew, CBS’ The Talk and Good Morning America, and is a regular judge on Chopped, consistently one of Food Network’s highest rated programs. In May 2018, Best Baker in America premiered its second season on Food Network with Scott as the host. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Tail Up Goat in Waashington DC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry is powered by Simplecast.

I am here with master chef Jace Alexander (@jace_the_first on IG) who is a graduate of C.I.A. the Culinary Institute Of America. It’s because of Jace that I became “vegan” because he is an excellent teacher at how to prepare exquisite meals and have an abundant of knowledge of which foods are good for you in which ways. I asked him to share 9 reasons why we should be eating alkaline and here it is. BluePoetTree.com Listen to The Blue Poet Tree Podcast: Apple: https://itunes.apple.com/us/podcast/blue-poet-tree/id1436190158?mt=2&uo=4 Google: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82Y2M4ZTA4L3BvZGNhc3QvcnNz Spotify: https://open.spotify.com/show/0PH07Vkz8D584t5iTAOK4P Breaker: https://www.breaker.audio/blue-poet-tree-1 Castbox: https://castbox.fm/channel/id1444808 Overcast: https://overcast.fm/itunes1436190158/blue-poet-tree PocketCasts: https://pca.st/h0E4 RadioPublic: https://radiopublic.com/blue-poet-tree-GmRl59 Stitcher: https://www.stitcher.com/podcast/anchor-podcasts/blue-poet-tree --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week on Let's Talk About Chef we try to pull back the curtain on the wizard that is Chef Ferran Adria. His life is a constant reminder that failing is a lot of time a good thing. Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every ThursdayLet's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of the get your podcasts.If you want to write to the show you can email us at letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarkeHave a great service, and have a great week.

We're not sure what the odds are of two Nashville chefs turning up in New York City on the same day, but somehow they did, and we were lucky to book them both for back-to-back interview sessions. First up: Chopped judge and prolific chef and restaurateur Maneet Chauhan takes us through her life and career, from her Indian childhood to her culinary training at the Culinary Institute of America to chef gigs in Chicago and the Tri-State area and ultimately to a home and success in Nashville. Then Andy Little narrates his singular career, which took him from Pennsylvania Dutch country to the Inn at Little Washington to other jobs before ultimately settling in Nashville and opening Josephine restaurant, currently in its fifth year. (Special thanks to The Mermaid Inn for providing us a space for these interviews.) Andrew Talks to Chefs is powered by Simplecast.

The marriage of food and beer is at the heart of Beer Sessions Radio this week. Jimmy welcomes Hutch Kugeman and Waldy Malouf from the Culinary Institute of America. Hutch is the CIA’s brewmaster and Waldy is the senior director of Food and Beverage Operations. They are currently preparing for the CIA’s annual Beefsteak event, which involves several courses of beef, lamb, seafood, and unlimited beer. Jamie Adams from Saint James Brewery, John Condzella from Condzella’s Farm, and Tony Forder from Ale Street News join in on a discussion about where the beer industry is headed. Local ingredients are a focal point of the conversation. John was one of the first farmers in New York State to grow hops and the local ingredients he provides to beer makers doesn’t stop there. Everyone sips on Saint James Brewery’s Myrtille Ale, made with blueberries grown at Condzella’s. Hutch and Waldy have witnessed the integration of local food into the menus and curriculum at the CIA and agree this movement is here to stay. Beer Sessions Radio is powered by Simplecast.

Sous-vide cooking is fast becoming a food revolution. Recently, Woman Around Town’s Editor Charlene Giannetti visited Cuisine Solutions, the force behind this movement. (See the story.) In this WAT-CAST, she talks with AJ Schaller, who is on the forefront of training chefs in this slow-cooking technique. AJ Schaller is a 2005 graduate and former teaching assistant at the Culinary Institute of America. She worked at Restaurant Daniel and Daniel Boulud’s Dinex Group for ten years. After a series of promotions, she finished with the title Culinary Manager. The position included work on restaurant openings, testing recipes, cooking for events, producing cookbooks, food styling, and overseeing health department matters. In 2015, after a stint at Corkbuzz Restaurant and Wine Bar, she took the opportunity to work under Bruno Goussault for Culinary Research and Education Academy. At CREA, AJ assists Dr. Goussault in training chefs in sous-vide and extraction, as well as managing consulting projects for a variety of food service establishments. 

Culinary degrees and kitchen experience don't always lead to chefdom. In this Open Kitchen episode, Chandra Ram, editor of PLATE magazine, shares her journey from her home state of Kentucky to the Culinary Institute of America to life as a working cook and consulting chef to her longstanding role as editor of PLATE magazine. A compeling story of where the cook's road can take you. (Chandra is also the author of the forthcoming The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!

On today's episode of All in the Industry®, host Shari Bayer is joined Andy Chabot, Sommelier and Director of Food and Beverage at Blackberry Farm, a luxury hotel and resort, and Relais & Châteaux property on 4,200 acres in Walland, Tennessee, bordering the Great Smoky Mountains. Andy is a graduate of the Culinary Institute of America (CIA), who after a stint at Little Nell in Aspen, found his true interest in the front of house. In 2002, he began his career with Blackberry Farm, and soon became involved in its young wine program. He worked his way up to Director of Dining and Beverages running all aspects of the service and beverage departments, and in 2014, under his direction, The Barn at Blackberry Farm, received a James Beard Award for Outstanding Wine Program. Andy has passed the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Bonaccorsi Scholarship. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at an Amalfi-inspired lunch with Lo Scoglio (Marina del Cantone, Campania, Italy) and Legacy Records (NYC). Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. All In The Industry powered by Simplecast

Advanced Sommelier Hristo Zisovski was raised in Greek diners working the grill, eventually taking him to the Culinary Institute of America. Hristo gravitated to the "front of the house" first working with Wayne Nish at the 3 star restaurant March, spent seven years at Jean Georges, earning a 2010 James Beard Award for "Outstanding Wine Service". He joined the Altamarea Group in 2010, serving as the Corporate Beverage Director since 2014. Hristo is a Wine and Spirits Magazine "Best New Sommelier", Food and Wines "Sommelier of the Year" and he just received a 2018 Wine Spectator "Grand Award for the restaurant Ai Fiori wine program

In this week, in La Voz en Breve, journalists Mariel Fiori and  Antonio Flores-Lobos talk with Nilsa Rodríguez-Jaca filmmaker, who is a professor at the Culinary Institute of America and the former president of Toastmasters, Kingston/Rhinebeck. 

On today's episode of The Line multi-James Beard nominated and Michelin star Chef Alex Raij discusses her early childhood in Minneapolis as an Argentine Jew, moving to NYC after attending CIA, meeting the man who would become her husband and business partner and how she navigates her days leading the kitchen at 3 (soon to be 4) restaurants. The Line is powered by Simplecast

Ever wonder what it's like to attend The Culinary Institute of America? This week I talk with my friend and former classmate at the CIA, Chef Jason Allen and we talk about what made Jason attend the CIA, what it was like, what it's like to work in a restaurant, and his gardens and orchard in Arizona.  If you're thinking about becoming a chef, this episode will give you a feel for what it's like, long hours and all. You can download and subscribe to The Clean Slate Farm Podcast at Google Play Music, iTunes, and Stitcher. When you do please leave a comment or give us a few stars...it will help others find us. And don't forget to subscribe! Help support Clean Slate Farm by using our Amazon affiliate link - https://www.amazon.com/?foo0ce-20 If you purchase anything through this link we earn a small finders fee, which helps support Clean Slate Farm...thanks! See our YouTube channel at Clean Slate Farm for cooking, gardening, and DIY projects Find us at Twitter https://twittercom/@cleanslatefarmLook for us on Facebook as Clean Slate FarmCatch us at Instagram cleanslatefarmVisit the website http://cleanslatefarm.com

What happens when the food studies of the Culinary Institute of America intersects with the technology of the MIT Media Lab? You reThink Food. On this episode we discuss the programming and hypothesis around reThink Food, the three-day event held November 1-3 at the CIA at Copia in Napa Valley. The thought-provoking program is designed to help leaders drive change in an uncertain future, as well as better understand likely short-term impacts of long-range, highly disruptive trends. Join in us in studio are reThink Food presenters, Nicki Briggs, CIA program Director and Eve Turow Paul, journalist and advisor. Tech Bites is powered by Simplecast

This week on The Farm Report, host Erin Fairbanks takes a trip north to the Culinary Institute of America in Hyde Park, where she sits down with Brad Matthews and Jeffrey Minard to talk about how they make purchasing decisions for the school. The Farm Report is powered by Simplecast

In this on the road interview, Harry talkes with professors Willa Zhen and Beth Forrest about their teachings on food history at the CIA in Hyde Park. Recorded on location in August 2017. Feast Yr Ears is powered by Simplecast

On this episode of Food Friday Leftovers we talk cocktails with John Fischer, professor at the Culinary Institute of America and Rick Sicari and John Curtin of The Albany Distilling Company.

Michael Weiss is the professor of Wine Studies and serves as the Charmer Sunbelt Group Endowed Chair for Wine and Spirits at the Culinary Institute of America. He is a certified wine educator, holds an advanced level certificate from the Court of Master Sommeliers is a wine judge, journalist, and James Beard Award winning author of the widely read and used Exploring Wine. We'll talk to the Professor about the wine program at the CIA along with one of his students.

Invited by the Culinary Institute of America, a gaggle of HRN hosts journeyed North to visit the Hyde Park NY campus and interview the people that make them awesome. In this episode, Chris speaks with Hutch Kugeman and John Fischer about the ins and outs of their hands on brewing program. Hutch brews and teaches inside a fully functional active brewery in the center of campus. Fuhmentaboudit! is powered by Simplecast.

On this week's episode of All in the Industry, Shari is joined by Marcy Blum, an internationally-sought event planner and entertainment expert with 30 years of experience. Marcy crafts events with humor, innovation, and style. Her past guests include individuals listed on Forbes 100, professional athletes including LeBron James, and award-winning actors, Grammy-winning singers, and the Rockefeller family. A graduate of the Culinary Institute of America, Marcy has not only been named a top planner in the world by Vogue and Harper's Bazaar, but she has also been featured in countless publications including People, The New York Times, and Vanity Fair, and has made numerous TV appearances in shows including Oprah, The Today Show, and Good Morning America.

A graduate of the Culinary Institute of America, Scott Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Conant officially put his name on the map when he opened the beloved L'Impero in 2002. It garnered a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, which named Conant one of America's Best New Chefs in 2004. Following the success of L'Impero, Conant has opened restaurants in Las Vegas, Miami, Phoenix, Los Angeles, and New York. He has appeared on the Today Show, The Chew, CBS' The Talk, and Good Morning America, and is a regular judge on Chopped. He has also published three cookbooks: New Italian Cooking, Bold Italian, and The Scarpetta Cookbook.

This week host Dana Cowin talks to chef Andrew Carmellini about her meal at his newly opened Rec Pier in Baltimore and encourages Eater Editor in Chief Amanda Kludt to rant about unpaid restaurant jobs. Speaking Broadly's Woman of the Week is Elizabeth Meltz. As Director of Environmental Health at the Batali & Bastianich Hospitality Group, Meltz has been at the forefront of creating a sustainable restaurant kitchen. Everything from plastic straws to paper towels to Meatless Mondays come under her purview. Hear about Meltz's trajectory from CIA grad to keeper of the environmental flame as well as suggestions on how to apply these lessons at home.

Along the banks of the Hudson River, roughly halfway between New York City and Albany, lies one of the country’s most famous centers of culinary learning: The Culinary Institute of America. Countless chefs have passed through its venerable Roth hall, a signature behemoth of a building dating back to the early 1900s. Roth Hall houses […]

This week I made the trip Poughkeepsie to chat with Darryl Mosher at the CIA campus. Darryl left a lucrative position at IBM in search of nature which led to a 70 acre family run farm. After two decades on the farm Darryl turned to the academic world to share his knowledge with the next generation at CIA. Darryl lectures in product knowledge and applied food studies, and shares a refreshing opinion on how our broken food system can be mended. Part of the baby boomer generation we also talk about the shift in mindset from money to fulfillment and happiness with the current generation of CIA graduates compared to when Darryl was graduating college. If you enjoyed this episode please subscribe and rate the show with your podcast provider.

This week on Japan Eats, host Akiko Katayama is joined by Howie Velie, Associate Dean of Culinary Arts at the Culinary Institute of America, and culinary student Jose Ganem to discuss the school's new Japanese culinary program. The "Advanced Cooking: Japanese Cuisine" curriculum covers Japanese history and culture, along with the ingredients, flavors, textures, and techniques of authentic Japanese cooking.

Can the world of food and cuisine be broken down into just eight ingredients? That's the argument made by Ali Bouzari, who joins host Shari Bayer, in his latest book. 'Ingredient' takes a capital 'I' because they're building blocks to be used when "trying to find out what makes this recipe so good or when it's falling short." The eight Ingredients are Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat, and thinking about what they bring to your dishes is a smart way to up your game. Bouzari would know: he's a chef with a Ph.D. in food biochemistry. His insights are accompanied by illustrations by Jeff Delierre and photographs by National Geographic Explorer Jason Jaacks.

On this episode, Dave speaks with John Fischer, professor at the Culinary Institute of America and Gable Erenzo, owner and proprietor of Gardiner Liquid Mercantile, about cocktails and spirits.  

Locally raised April Goess talks about her path to her current job at the Culinary Institute of America and a workshop she is offering at the Humboldt Botanical Garden Foundation. Produced and hosted by Jennifer Bell, khsu.org

Sara Moulton kicked off her fifth season as host of public television's Sara's Weeknight Meals in October of 2015. It was the latest milestone in a storied career that stretches back more than 30 years. A protégée of Julia Child, Sara was the founder of the New York Women's Culinary Alliance, executive chef of Gourmet magazine, Food Editor of ABC‐TV's "Good Morning America," and the host of several well-loved shows on the Food Network during that channel's first decade. A teacher at heart, Sara's mission has remained the same for decades – to help the home cook land dinner on the table. Following her graduation from the Culinary Institute of American in 1977, Sara spent seven years as a restaurant chef in Boston and New York, before joining the staff at Gourmet magazine. By 1997, Sara had begun hosting "Cooking Live," a live call-in show, for the Food Network. During the next ten years, she'd host several other shows for them, totaling over 1,500 episodes. Sara is the author of several cookbooks including her latest book, Sara Moulton’s Home Cooking 101. Bertha González Nieves An entrepreneur with a career rooted in the consumer luxury goods industry, Bertha González Nieves has been identified by Forbes as one of the most powerful women in Mexico. For the last 15 years, her career has centered on the spirits industry, and specifically tequila. During that time, she has been certified as the first female Maestra Tequilera by the Academia Mexicana de Catadores de Tequila. This distinction is usually held only by men in the industry. Los Angeles Times calls González Nieves “The First Lady of Tequila,” Food & Wine and Fortune magazines named her one of “The Most Innovative Women in Food & Drink for 2015.” Prior to co‐founding Casa Dragones, González Nieves spent the last 10 years as a top executive for Jose Cuervo International, the largest tequila company in the world and one of the top ten global spirits. González Nieves was responsible for Cuervo’s portfolio of brands in North America, managing over 65 percent of the company’s worldwide revenue. González Nieves was also instrumental in establishing the company’s global team in New York, and played a key role in the recent upsurge and popularity of the Tequila category in the U.S. and worldwide.

Host Jenna Liut is joined today by Will Rosenzweig, Dean and Executive Director of the Food Business School at the Culinary Institute of America, to discuss the intersection of food policy, culture and social entrepreneurialism, driven in large part by the food-obsessed millennial generation. Millennial or otherwise, if you are interested in learning more about or immersing yourself into the food space - particularly if you dream to one day start your own food company - this is the episode for you. More information available at http://foodbusinessschool.org/

On this week's episode of A Taste of the Past, host Linda Pelaccio is joined by Dr. Tim Ryan, president of the Culinary Institute of America. Dr. Ryan has served as president of The Culinary Institute of America (CIA) since 2001. He himself graduated from the CIA in 1977, and received bachelor's and Master of Business Administration degrees from the University of New Haven. He earned his doctorate degree in education from The University of Pennsylvania. With the unique background of being a Certified Master Chef and Culinary Olympic Champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president.

Leaders in the culinary arts, business, public health, and environmental sciences are working together to develop business-friendly solutions to today's most pressing social and environmental concerns, such as: • Obesity, diabetes, and healthcare costs • The sourcing and production of our food • The challenge of feeding an additional two billion people by 2050, as global resources decline Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Today we'll be joined by William Rosenzweig, Executive Director and Dean of the Food Business School (FBS), the new center for executive and graduate education at The Culinary Institute of America; and Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group at The Culinary Institute of America.

Host, Nanci Jo Saper, talks with Tyffani Peters-Sedgwick and Traci Dutton of the Culinary Institute of America at Greystone in Napa.

Let's Do Lunch! travels to the island of Nantucket to the relaxing restaurant Dune for their delicious soft shell crab sandwich on their crispy homemade bun with tomato remulaude, roasted red and gold beet salad with goat cheese mousse with champagne vinaigrette and toasted pistachios, Chatham oysters with chopped mint and diced rhubarb, and Gazpacho topped with a flavorful twist of homemade gelato. Chef and owner Michael Getter joins host Robin Milling for lunch and conversation. A graduate of the Culinary Institute of America, Michael tells Robin how he has come a long way since he prepared his first dish of salami, eggs and swiss cheese inspired by his mother's Jewish cooking. Michael talks about how he comes up with the interesting combinations of flavors that enhance what he describes as simple, comfort food. For more information on Dune visit www.dunenantucket.com

  For my cooking enthusiasts and foodies alike, you may have seen him as the winner of the first season of Bravo TV’s Rocco’s Dinner Party. Inspired at a young age to become a chef, Joe Johnson lends his talents as executive sous chef of a dining institute among other things. Creating menus for underground super-club events, he’s also the co-founder of culinary social networking site, http://urpalate.com, with plans to launch his own lifestyle drink the early part of this year. Deemed The Golden Chef by some of his friends and closest peers, Chef JJ joins me to discuss his success after winning on Bravo TV, the launch of his new lifestyle drink, and what separates his cooking style from the rest. Subscribe to our free podcast on iTunes.