Podcasts about culinary journey

Send us a textSeason 11 continues with a story that's as honest as it is inspiring.From a small hawker stall in Singapore to standing on the Michelin stage in Dubai, Chef Akmal Anuar has lived a journey built on discipline, sacrifice, and starting from zero more than once.He didn't grow up loving food. He grew up watching his parents hustle to feed their community. Cooking came later, through tough kitchens, rejection, and a moment that changed his life at Les Amis.In this episode, Akmal opens up about the reality of chasing your dream in kitchens that demand everything from you, what it means to rebuild after losing it all, and how it felt to share the Michelin stage with his parents, the same people who once made him hate cooking.It's an episode about humility, family, and finding peace after years of fighting to prove yourself.

Fluent Fiction - Japanese: Otsukimi Delights: Haruto's Creative Culinary Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2025-10-27-22-34-02-ja Story Transcript:Ja: 江戸の賑やかな市場の通りに、秋の爽やかな風が吹いていました。En: In the bustling market streets of Edo, a refreshing autumn breeze was blowing.Ja: 提灯の柔らかい光に照らされた屋台は、色とりどりの野菜や香辛料、珍しい食材であふれていました。En: The stalls illuminated by the soft light of lanterns were overflowing with colorful vegetables, spices, and rare ingredients.Ja: 人々はお月見の準備で忙しく、あちこちから活気と期待の声が聞こえます。En: People were busy preparing for the Otsukimi, and from all around came voices filled with excitement and anticipation.Ja: そんな賑わいの中、若い男が人混みを掻き分けて歩いていました。En: Amidst the lively scene, a young man was making his way through the crowd.Ja: 彼の名は春人。En: His name was Haruto.Ja: 彼は家族に見事な料理を振る舞いたくて、お月見のための特別な食材を探していました。En: He wanted to prepare a splendid meal for his family and was searching for special ingredients for Otsukimi.Ja: 春人は実家の伝統を重んじながらも、自分らしいひと工夫を加えたいと思っていました。En: Haruto wanted to honor his family's traditions while adding his own touch of creativity.Ja: 「美味しい材料を探していますか？」突然、明るい声が春人の耳に飛び込みました。En: "Are you looking for delicious ingredients?" A bright voice suddenly caught Haruto's attention.Ja: 振り返ると、元気な笑顔の女性がいました。En: Turning around, he saw a woman with a cheerful smile.Ja: 彼女の名は明美、どんな食材でもその由来まで知っている市場の達人です。En: Her name was Akemi, a market expert who knew the origins of every ingredient.Ja: 「そうです。お月見のための料理を考えていて…」春人は説明しました。En: "Yes, I'm thinking about dishes for Otsukimi..." Haruto explained.Ja: 「それなら、少し変わったものがおすすめよ。」明美は言いながら、彼を自分の屋台に案内しました。En: "In that case, I recommend something a bit unusual," Akemi said, leading him to her stall.Ja: 屋台の隅には、珍しい色合いの豆が並んでいました。En: In the corner of the stall, there were beans with unusual hues.Ja: 「これは？」春人は興味深く訊ねました。En: "What are these?" Haruto asked curiously.Ja: 「これは『月見豆』よ。昔から、お月見にはこの豆を使うと美味しくなると信じられているわ。」明美は自信満々に説明しました。En: "These are 'moon-viewing beans'," Akemi confidently explained.Ja: 買うかどうか迷っていた春人でしたが、彼女の勧めに従うことに決めました。En: Although Haruto hesitated at first, he decided to trust her advice.Ja: 予算は限られていましたが、明美の確かな知識に信頼を置きました。En: Despite a limited budget, he placed his confidence in Akemi's knowledge.Ja: 市場から帰ると、春人はさっそく料理を始めました。En: Upon returning from the market, Haruto immediately started cooking.Ja: 明美の助言を元に、豆を使った豊かな味わいの料理が出来上がりました。En: Following Akemi's suggestions, he prepared a dish with the beans that had a rich flavor.Ja: そして、月が空高く昇ったお月見の夜、春人はその料理を家族に振る舞いました。En: On the night of Otsukimi, with the moon high in the sky, Haruto served the dish to his family.Ja: 家族や客たちは新しい味に驚き、そしてその美味しさに感動しました。En: His family and guests were surprised by the new taste and moved by its deliciousness.Ja: 春人はただの伝統ではなく、自分らしい工夫でみんなを喜ばせることができたと確信しました。En: Haruto was convinced that he could delight everyone not just with tradition, but with his own creative touches.Ja: その夜、春人は初めて、自分が文化遺産だけでなく、その中に住まう自分自身を見出したように感じました。En: That night, for the first time, Haruto felt as if he had discovered himself not just as part of a cultural heritage, but as an individual within it.Ja: 自身の手で作り上げた料理で、彼は自分の役割と家族の一員としての誇りを感じたのです。En: Through the dish he crafted with his own hands, he felt a sense of pride in his role as a family member.Ja: その後も、春人は新しい混合のアイディアを試しながら、伝統と現代の融合を楽しむようになりました。En: Afterward, Haruto continued to enjoy blending tradition and modernity by experimenting with new ideas.Ja: そして、彼の家族の食卓には、いつも笑顔と新しい発見が溢れていました。En: His family's dining table was always filled with smiles and new discoveries. Vocabulary Words:bustling: 賑やかなrefreshing: 爽やかなautumn: 秋のbreeze: 風illuminated: 照らされたlanterns: 提灯overflowing: あふれていましたrare: 珍しいanticipation: 期待amidst: そんな中splendid: 見事なhonor: 重んじるcreativity: ひと工夫unusual: 変わったhues: 色合いcuriously: 興味深くconfidently: 自信満々にhesitated: 迷っていたsuggestions: 助言moved: 感動しましたdelight: 喜ばせるdiscovered: 見出したheritage: 文化遺産blending: 混合modernity: 現代experimenting: 試しながらfusion: 融合dining table: 食卓smiles: 笑顔discoveries: 発見

So many stories and simply not enough time. Trish chats with Chef, Author, Consultant, and teacher Norman Van Aken about his culinary journey. Dubbed "Florida's Culinary Icon" by the Jacques Pépin Foundation, Trish learns how Norman went from a short order cook in a diner to creating an American regional cuisine. Norman talks about watching his mother and grandmother cook, but never really thinking he'd ever be a chef. He hitchhiked to Key West at 19, a place that would steal his heart as he found himself going back there a few times in his life. In Key West, he learned not only to cook, but he was introduced to so many flavors, cultures, perspectives, and he calls it a pivotal time for him. He's written several books, won countless awards, and has helped grow non-profit "Get Cooking," which helps food insecure families in Florida. This interview is full of stories - Norman's adventures, the people he's met, and at the heart - his passion for cooking.

Fluent Fiction - Korean: Chuseok Charm: A Culinary Journey in Seoul's Sea Bazaar Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2025-10-18-07-38-20-ko Story Transcript:Ko: 한가위 아침, 서울의 가을 하늘은 청명했다.En: On the morning of Chuseok, the fall sky in Seoul was clear.Ko: 예준은 특별한 저녁을 준비하기 위해 노량진 수산시장으로 향했다.En: Yejun headed to Noryangjin Fish Market to prepare a special dinner.Ko: 그는 가족에게 최고의 추석 식사를 만들어 주고 싶었다.En: He wanted to create the best Chuseok meal for his family.Ko: 노량진 수산시장에 들어서자, 눈앞에 펼쳐진 풍경은 마치 바다의 축제 같았다.En: As he entered Noryangjin Fish Market, the scene before him was like a sea festival.Ko: 바다 내음이 코끝을 간지럽히고, 생선의 울긋불긋한 색깔이 눈을 사로잡았다.En: The scent of the ocean tickled his nose, and the vivid colors of the fish caught his eye.Ko: 각종 해산물을 팔고 있는 상인들의 활기찬 목소리가 시장을 가득 채웠다.En: The lively voices of merchants selling various seafood filled the market.Ko: "오늘 뭘 찾으시나요?" 환한 미소로 맞아준 상인이 물었다.En: "What are you looking for today?" asked a merchant with a bright smile.Ko: "특별한 조개를 찾고 있습니다. 가족과 함께 할 추석 저녁에 사용할 거예요." 예준은 대답했다.En: "I'm looking for special clams. I'll be using them for a Chuseok dinner with my family," Yejun replied.Ko: 예준의 눈에는 다양한 조개와 해산물이 보였지만, 그의 예산은 제한적이었다.En: Although Yejun saw a variety of clams and seafood, his budget was limited.Ko: 많은 조개가 그의 주머니 사정에는 벅찼다.En: Many clams were beyond what his pocket could afford.Ko: 그는 선택해야 했다.En: He had to make a choice.Ko: 비싼 조개를 살 것인가?En: Should he buy the expensive clams?Ko: 아니면 창의적인 대안을 찾아야 할 것인가?En: Or should he find a creative alternative?Ko: 얼마 후, 예준은 어느 조그마한 가게에서 희귀한 조개를 발견했다.En: After some time, Yejun discovered rare clams at a small shop.Ko: "이건 정말 신선하고 독특한 조개입니다. 하지만 가격은 좀 비쌉니다," 상인은 설명했다.En: "These are truly fresh and unique clams, but the price is a bit high," explained the merchant.Ko: 예준은 머뭇거렸다.En: Yejun hesitated.Ko: 가족을 위한 특별한 시간을 만들고 싶었지만, 주머니 사정도 중요했다.En: He wanted to create a special time for his family, but his finances mattered too.Ko: 그때 수빈과 하나가 옆에서 조용히 관찰하고 있었다.En: At that moment, Subin and Hana were quietly observing from beside him.Ko: 그들은 예준을 격려하며 "중요한 건 가족과 함께 하는 거야. 마음에서 우러나온 정성이 더 중요해,"라고 말했다.En: They encouraged Yejun, saying, "What matters is being with family. The sincerity from the heart is more important."Ko: 결국, 예준은 신선하고 더 합리적인 가격의 조개를 선택했다.En: Eventually, Yejun chose fresh clams at a more reasonable price.Ko: 집에 돌아와 신선한 조개로 맛있는 요리를 준비했다.En: He returned home and prepared a delicious meal with the fresh clams.Ko: 가족은 맛있는 음식을 먹으며 행복한 시간을 보냈다.En: The family enjoyed the tasty food and had a happy time together.Ko: 그날 저녁, 예준은 깨달았다.En: That evening, Yejun realized something.Ko: 추석의 진정한 의미는 음식의 화려함이 아닌, 함께하는 사람들과의 따뜻한 시간이란 것을.En: The true meaning of Chuseok is not about the extravagance of the food, but the warm time spent with loved ones.Ko: 가족이 함께 웃고, 이야기하고, 그 순간을 공유하는 것이 바로 추석의 진정한 정신이었다.En: The true spirit of Chuseok was in sharing laughter, conversations, and moments with family.Ko: 예준은 가족과 함께 하는 저녁이 무엇보다 값지다는 것을 느끼며 미소 지었다.En: Yejun smiled, realizing that an evening with family was more valuable than anything else. Vocabulary Words:sky: 하늘prepare: 준비하다festival: 축제vivid: 울긋불긋한merchant: 상인budget: 예산afford: 사정이 되다choice: 선택reasonable: 합리적인extravagance: 화려함laughter: 웃음conversations: 이야기scenery: 풍경colorful: 색깔sincerity: 정성observe: 관찰하다encourage: 격려하다moment: 순간rare: 희귀한hesitate: 머뭇거리다finances: 주머니 사정valuable: 값지다spirit: 정신unique: 독특한genuine: 진정한seafood: 해산물ocean: 바다fresh: 신선한clear: 청명하다scene: 풍경

Fluent Fiction - Spanish: Paella Dreams: Carlos's Culinary Journey to Chefhood Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-10-11-07-38-20-es Story Transcript:Es: El sol brillaba sobre el vibrante Mercat de Sant Josep de la Boqueria en Barcelona.En: The sun shone over the vibrant Mercat de Sant Josep de la Boqueria in Barcelona.Es: Era otoño, y una suave brisa hacía que las hojas bailaran entre las piernas de los visitantes.En: It was autumn, and a gentle breeze made the leaves dance between the legs of the visitors.Es: Entre las coloridas paradas de frutas y verduras, Carlos caminaba con rapidez, seguido de sus amigos Ana y Luis.En: Among the colorful stalls of fruits and vegetables, Carlos walked quickly, followed by his friends Ana and Luis.Es: Carlos, apasionado cocinero en casa, tenía en mente una misión especial.En: Carlos, a passionate home cook, had a special mission in mind.Es: Quería preparar una paella perfecta para su familia esa noche.En: He wanted to prepare a perfect paella for his family that night.Es: Su sueño secreto era convertirse en chef profesional, y este plato sería su obra maestra.En: His secret dream was to become a professional chef, and this dish would be his masterpiece.Es: La Boqueria estaba repleta de gente.En: La Boqueria was crowded with people.Es: Los vendedores gritaban ofertas, mostrando tomates rojos, naranjas, y especias aromáticas.En: Vendors shouted offers, displaying red tomatoes, oranges, and aromatic spices.Es: Carlos necesitaba sus ingredientes rápido; pronto el mercado cerraría.En: Carlos needed his ingredients quickly; the market would soon close.Es: "Vamos al puesto de mariscos," dijo Carlos con determinación.En: "Let's go to the seafood stall," said Carlos with determination.Es: Luis, con su sonrisa característica, asintió.En: Luis, with his characteristic smile, nodded.Es: "Hoy comes marisco, sí o sí."En: "Today you're eating seafood, no matter what."Es: Ana señaló una parada al otro lado.En: Ana pointed to a stall across the way.Es: "Mira, ¡allí!"En: "Look, over there!"Es: Corrieron hacia el mostrador de mariscos donde un vendedor, un hombre robusto y canoso, organizaba su mercancía.En: They ran toward the seafood counter where a vendor, a robust gray-haired man, was organizing his merchandise.Es: El mostrador estaba casi vacío.En: The counter was almost empty.Es: "Buenas tardes," saludó Carlos con una sonrisa.En: "Good afternoon," greeted Carlos with a smile.Es: "Estoy buscando los mejores mariscos para mi paella."En: "I'm looking for the best seafood for my paella."Es: El vendedor levantó la vista.En: The vendor looked up.Es: "Quedan pocos, muchacho.En: "There's not much left, young man.Es: Ha sido un día ocupado."En: It's been a busy day."Es: Carlos sintió el tiempo correr.En: Carlos felt the time slipping away.Es: Necesitaba los ingredientes de calidad, pero el vendedor tenía ya poca oferta.En: He needed quality ingredients, but the vendor had little left to offer.Es: Pensó rápidamente.En: He thought quickly.Es: "Tengo una receta secreta de familia," le dijo con una chispa en los ojos.En: "I have a secret family recipe," he told him with a sparkle in his eyes.Es: "Te la puedo compartir si me vendes lo mejor que tienes."En: "I can share it with you if you sell me the best you have."Es: El vendedor, intrigado, dejó de lado sus recelos.En: Intrigued, the vendor set aside his reservations.Es: "¿Una receta secreta?En: "A secret recipe?Es: Interesante.En: Interesting.Es: ¿Cómo sé que es buena?"En: How do I know it's good?"Es: "Te prometo que no sabrás si es mágica o real," dijo Carlos con un guiño.En: "I promise you won't know if it's magic or real," said Carlos with a wink.Es: El vendedor rió, viendo en Carlos una pasión que reconocía.En: The vendor laughed, seeing in Carlos a passion he recognized.Es: "Está bien, joven chef.En: "Alright, young chef.Es: Te daré lo mejor.En: I'll give you the best.Es: Pero quiero esa receta."En: But I want that recipe."Es: Carlos agradeció con entusiasmo y compró los mejillones, gambas y calamares que quedaban.En: Carlos thanked him enthusiastically and bought the remaining mussels, shrimp, and squid.Es: Cuando ya se iba, le dictó la receta al vendedor, que lo apuntó con una sonrisa divertida.En: As he was leaving, he dictated the recipe to the vendor, who jotted it down with an amused smile.Es: Carlos, Ana, y Luis salieron corriendo del mercado mientras las persianas comenzaban a bajar.En: Carlos, Ana, and Luis ran out of the market as the shutters began to lower.Es: La emoción y el alivio llenaban a Carlos.En: Excitement and relief filled Carlos.Es: Había conseguido los ingredientes perfectos justo a tiempo.En: He had obtained the perfect ingredients just in time.Es: Esa noche, Carlos cocinó la paella de sus sueños.En: That night, Carlos cooked the paella of his dreams.Es: Mientras servía el plato, notó cómo había ganado una nueva confianza.En: As he served the dish, he noticed how he had gained a new confidence.Es: No solo en su habilidad para cocinar, sino también en su destreza para negociar.En: Not only in his cooking skills but also in his knack for negotiation.Es: Tenía, pensó, una habilidad que combinaba su pasión por la cocina con su talento para conectar con la gente.En: He realized he had a talent for combining his passion for cooking with his ability to connect with people.Es: Carlos miró a su familia y amigos disfrutar de la paella.En: Carlos watched his family and friends enjoy the paella.Es: Sonrió, satisfecho de su logro y motivado para seguir persiguiendo su sueño.En: He smiled, satisfied with his achievement and motivated to continue pursuing his dream.Es: Y en la quietud de esa noche otoñal, el aroma de la paella se convirtió en una promesa de nuevos comienzos.En: And in the stillness of that autumn night, the aroma of the paella became a promise of new beginnings. Vocabulary Words:the sun: el solvibrant: vibrantethe breeze: la brisathe leaves: las hojasthe stall: la paradato walk quickly: caminar con rapidezthe mission: la misiónto prepare: prepararthe masterpiece: la obra maestrato shout: gritarthe ingredient: el ingredientethe determination: la determinaciónthe characteristic: la característicato nod: asentirto point: señalarthe counter: el mostradorthe vendor: el vendedorrobust: robustothe merchandise: la mercancíaempty: vacíoto greet: saludarthe sparkle: la chispaintrigued: intrigadoto set aside: dejar de ladothe reservations: los recelosto promise: prometerto recognize: reconocerenthusiastically: con entusiasmothe shutters: las persianasto lower: bajar

Rick Lewis is more than just a chef; he's a culinary storyteller whose journey is as flavorful as his dishes. His career began in a mom-and-pop restaurant, where he honed his skills and learned the essence of what it means to create comforting, heartfelt food. Fast forward to today, and Rick has made a name for himself in the St. Louis food scene, with his restaurant, Grace Meat + Three, earning accolades as a beacon of comfort cuisine. This episode is a recipe into his life, revealing how he transitioned from making salads to earning the title of best fried chicken in Missouri by the Food Network. In our conversation, Rick reflects on the importance of community in the restaurant business and how his culinary philosophy is deeply rooted in connection and quality. He discusses the challenges of running a restaurant, especially during the pandemic, where his innovative takeout window became a lifeline for many in the community. Through laughter and nostalgia, he shares stories of his upbringing, including cooking with his mother and the experiences that shaped his love for food. His commitment to sourcing local ingredients and creating a warm, inviting atmosphere shines through, making it clear that for Rick, cooking is about much more than just the food—it's about the relationships and experiences that come with it.Listeners will not only gain insight into the culinary arts but also appreciate the resilience and passion that drive Rick's success. He emphasizes the importance of hard work and the willingness to adapt in the face of challenges, offering advice that resonates beyond the kitchen. Whether you're a food lover, an aspiring chef, or simply someone who enjoys a good story, this episode is a delightful journey through the flavors of Rick's life and career. So grab a fork and get ready for a mouth-watering conversation that serves up inspiration alongside delicious anecdotes![00:00] Introduction to Our Culinary Guest[00:48] Host Introductions and Show Details[02:25] Early Culinary Beginnings[03:24] Learning from the Best[08:09] Transition to Quincy Street Bistro[15:07] The Birth of Southern[24:53] Grace Meat + Three and Future Plans[25:08] Sponsor Messages and Closing Remarks[26:49] Introduction and Contact Information[27:19] Interview with Rick Lewis Begins[28:25] Rick's Journey and Wisdom for Young Cooks[31:28] Challenges and Rewards in the Restaurant Business[33:31] Innovative Ideas During COVID-19[35:42] Expansion and Food Truck Ventures[38:39] Opening New Locations and Business Strategies[45:05] Signature Dishes and Cooking Techniques[49:51] Conclusion and Final ThoughtsTakeaways: Rick Lewis started his culinary journey at a mom-and-pop restaurant, learning the ropes of cooking and restaurant culture from the ground up. He worked his way up through fine dining, soaking up knowledge from experienced chefs, which shaped his unique cooking style and philosophy. Rick has earned accolades including being a James Beard Rising Star semi-finalist, and his Comfort Style cuisine has been widely recognized in local media. His fried chicken has been crowned the best in Missouri by the Food Network, making him a beloved figure in the St. Louis food scene. Rick emphasizes the importance of treating any job as if it were your own, fostering a strong work ethic and character that leads to future opportunities. The podcast highlights how Rick's journey through various kitchens and his passion for cooking led to the successful establishment of his own restaurants, including Grace Meat and Three. Best Fried Chicken in Missouri | Grace Meat + ThreeOrder Grace Chicken + Fish

Fluent Fiction - Serbian: Rediscovering Home: A Culinary Journey in Belgrade's Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sr/episode/2025-10-05-07-38-20-sr Story Transcript:Sr: На пијаци у Београду, сунце је једва пробијало кроз облаке.En: At the market in Belgrade, the sun barely broke through the clouds.Sr: Милош је ходао између штандова, ослушкујући гужву која му је звучала истовремено познато и ново.En: Milos walked between the stalls, listening to the hustle and bustle, which sounded simultaneously familiar and new.Sr: Недавно се вратио из иностранства и сада је пролазио кроз шарени хаос у потрази за свежим јесенским производима.En: He had recently returned from abroad and was now passing through the colorful chaos in search of fresh autumn produce.Sr: Јесен је донела палету боја на пијацу — на сваком углу биле су наређане јарко-наранџасте бундеве, тамноцрвене паприке и златно жуто лишће.En: Autumn had brought a palette of colors to the market—at every corner, bright orange pumpkins, dark red peppers, and golden yellow leaves were arranged.Sr: Ветар је носио мирис свежих јабука и пржених кестена.En: The wind carried the scent of fresh apples and roasted chestnuts.Sr: У том тренутку, Милош је осетио малу носталгију, жељу да осети припадност, да пронађе везу са светом који је давно заборавио.En: In that moment, Milos felt a bit of nostalgia, a desire to feel a sense of belonging, to find a connection with a world he had long forgotten.Sr: Јелена, стара продавачица са штанда, махнула му је топло.En: Jelena, an old vendor from a stall, waved to him warmly.Sr: "Добар дан, младићу, шта сте данас планирали да купите?En: "Good day, young man, what are you planning to buy today?"Sr: " упитала је са широким осмехом.En: she asked with a broad smile.Sr: Милош је оклевао.En: Milos hesitated.Sr: "Нисам сигуран," одговорио је искрено.En: "I'm not sure," he replied honestly.Sr: "Желим нешто традиционално, али нисам дуго правио српска јела.En: "I want something traditional, but I haven't made Serbian dishes in a long time."Sr: "Након неког размишљања, издвојио је паприке и патлиџан.En: After some thought, he picked out peppers and eggplant.Sr: Док је разгледао, приметио је Драгана, пријатеља из детињства који је стојао поред дрвеног стола са пилавом и ајваром, местом препуним мириса дима и слатког чилија.En: As he browsed, he noticed Dragan, a childhood friend standing next to a wooden table with pilaf and ajvar, a place filled with the scents of smoke and sweet chili.Sr: "Милоше, одавно те нисам видео!En: "Milose, I haven't seen you in ages!Sr: Шта кажеш на добра стара јела наше младости?En: What do you say about the good old dishes of our youth?"Sr: " Драган му климну главом, указујући на састојке испред њих.En: Dragan nodded, pointing to the ingredients in front of them.Sr: Милош је застао, осећајући неочекиван талас емоција.En: Milos paused, feeling an unexpected wave of emotions.Sr: "Мама би увек правила пуњене паприке за недељни ручак," рекао је, изненадивши самог себе нежношћу коју је осетио.En: "Mom would always make stuffed peppers for Sunday lunch," he said, surprising himself with the tenderness he felt.Sr: Тог тренутка је знао шта да ради.En: In that moment, he knew what to do.Sr: Никада до сада није сам правио пуњене паприке, али срце му је говорило да је то прави избор.En: He had never made stuffed peppers by himself before, but his heart told him it was the right choice.Sr: Купио је све што му је било потребно.En: He bought everything he needed.Sr: Када се вратио кући, затворио је врата и почео припремати јело.En: When he returned home, he closed the door and started preparing the dish.Sr: Током спремања, сећања су почела да навиру.En: As he cooked, memories began to flow.Sr: Сећао се како је гледао мајку како прави пун хлеба и мекани фил за пуњене паприке.En: He remembered watching his mother make stuffed bread and the soft filling for the stuffed peppers.Sr: Док је мешао састојке, осетио је мирис детињства и чуо смех своје породице.En: As he mixed the ingredients, he smelled the scent of childhood and heard the laughter of his family.Sr: Док је јело крчкало, Милош је осетио нешто у себи како се мења, попут тог мириса који се ширио његовом кухињом.En: As the dish simmered, Milos felt something inside him change, like the aroma spreading through his kitchen.Sr: Осетио је не само топлину из рерне, већ и топлину својих корена, своје културе.En: He felt not only the warmth from the oven but also the warmth of his roots, of his culture.Sr: У том тренутку, знао је да може да створи дом испуњен својим наслеђем и осети припадност.En: In that moment, he knew he could create a home filled with his heritage and feel belonging.Sr: Јесен је била тек почетак, али за Милоша, била је то и нова шанса да пронађе своје место у свету у коме би се осећао као код куће.En: Autumn was just the beginning, but for Milos, it was also a new opportunity to find his place in the world where he would feel at home.Sr: Затворио је очи и на тренутак, савршено је припадао.En: He closed his eyes, and for a moment, he perfectly belonged. Vocabulary Words:stall: штандhustle: гужваchaos: хаосproduce: производиpalette: палетаarranged: наређанеwaved: махнулаvendor: продавачицаhesitated: оклеваоabroad: иностранстваroasted: прженихnostalgia: носталгијаtenderness: нежностbrowsed: разгледаоchildhood: детињстваfriend: пријатељаingredients: састојкеunexpected: неочекиванwave: таласemotion: емоцијаpreparing: припрематиmemories: сећањаfilling: филsimmered: крчкалоoven: рернеheritage: наслеђемbelonging: припадностopportunity: шансаroots: коренаworld: света

Fluent Fiction - Mandarin Chinese: Chasing Dreams Under the Moon: Wei's Culinary Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2025-09-28-07-38-20-zh Story Transcript:Zh: 秋天的一个夜晚，月亮圆满高挂，洒下银色的光辉，笼罩着这个迷人的山村。En: On an autumn night, the full moon hung high, casting its silver light and enveloping this charming mountain village.Zh: 村里的屋顶排列有序，隐约晃动着灯笼的光影。En: The rooftops in the village were neatly arranged, with the shadow and light of lanterns flickering faintly.Zh: 在这中秋佳节，村子里充满了欢声笑语，因为一场期待已久的吃月饼比赛即将开始。En: During this Zhongqiu Festival, the village was filled with laughter and joy because a much-anticipated mooncake eating contest was about to begin.Zh: 魏，一个热爱探险的青年，从小憧憬着成为一名厨师。En: Wei, a young man passionate about adventure, dreamed of becoming a chef since he was a child.Zh: 他的家族经营着一家传统的店铺，父母希望他继续经营，但魏的心中却怀有一个秘密：他想追求自己的料理梦想。En: His family ran a traditional shop, and his parents hoped he would continue the business, but Wei held a secret in his heart: he wanted to pursue his own culinary dreams.Zh: “我一定要赢得比赛，”魏心想，“这样才能证明自己有能力追逐梦想。”En: "I must win the contest," Wei thought, "Only then can I prove that I have the ability to chase my dreams."Zh: 然而，这次比赛的地点突然更改，让魏一脸茫然。En: However, the contest's location was suddenly changed, leaving Wei baffled.Zh: 他决定抄近路，穿过层层的梯田，心中想着会早点到达比赛场地。En: He decided to take a shortcut, crossing through layers of terraced fields, hoping to arrive at the contest venue earlier.Zh: “这样就有时间准备了。”魏自语道。En: "This way, I'll have time to prepare," Wei muttered to himself.Zh: 然而，梯田纵横交错，看似熟悉的路变得陌生。En: Nevertheless, the crisscrossing terraces seemed familiar but turned unfamiliar.Zh: 魏在蜿蜒的田埂上徘徊，尝试辨认方向，但不知不觉中，他被秋日的晚霞引入了一片静谧的池塘。En: Wei wandered along the winding paths, trying to recognize his direction, but inadvertently, he was led by the autumn sunset to a tranquil pond.Zh: 这个池塘边缘生满了野花，池水如镜，反射出皎洁的月光，仿佛另一个世界的入口。En: The edge of this pond was filled with wildflowers, and the water was like a mirror, reflecting the bright moonlight, seemingly an entrance to another world.Zh: 魏默然站立，他忽然觉得，追逐梦想不一定要通过胜利来证明。En: Wei stood silently and suddenly felt that chasing dreams doesn't necessarily rely on proving oneself through victories.Zh: “成功也许不在比赛，而在于寻找内心的答案。”魏自语，心中感到释然。En: "Success might not be in the contest but in finding the answer within," Wei murmured, a sense of relief washing over him.Zh: 当魏最终回到村子时，比赛早已结束。En: When Wei finally returned to the village, the contest had already ended.Zh: 他遇到了他的朋友丽丽和金，他们仿佛能从魏的眼神中读出他的新发现。En: He met his friends Lili and Jin, who seemed to read the new realization in his eyes.Zh: “比赛只是其中一部分，”魏微笑着分享他的经历，“找到自己的道路才是对自己的真正胜利。”En: "The contest is just one part," Wei smiled, sharing his experience, "finding your own path is the true victory."Zh: 丽丽点头表示赞同：“追求梦想的过程比结果更重要。”En: Lili nodded in agreement, "The process of pursuing dreams is more important than the result."Zh: 金笑着回应：“一起去老林路的长廊，听说那里的月光更美，也许我们能找到新的启迪。”En: Jin responded with a smile, "Let's go to the corridor of Lao Lin Lu, I heard the moonlight is even more beautiful there, and maybe we can find new inspirations."Zh: 在这个中秋的夜晚，魏虽然错过了比赛，但他赢得了心灵的宁静。En: On this Zhongqiu Festival night, although Wei missed the contest, he gained peace of mind.Zh: 他学会了在家族期许和自己梦想之间的平衡，这才是他真正的胜利。En: He learned to balance family expectations and his own dreams, and that was his true victory.Zh: 山村的夜空繁星点点，温暖的灯光从各家各户透出，映衬着内心的安宁与满足。En: The night sky over the mountain village was dotted with stars, and warm lights shone from the homes, reflecting inner peace and satisfaction. Vocabulary Words:autumn: 秋天enveloping: 笼罩charming: 迷人laughter: 欢声笑语anticipated: 期待contest: 比赛passionate: 热爱adventure: 探险traditional: 传统pursue: 追求culinary: 料理baffled: 茫然shortcut: 抄近路terraced fields: 梯田crisscrossing: 纵横交错winding: 蜿蜒tranquil: 静谧wildflowers: 野花reflecting: 反射murmured: 自语relief: 释然victory: 胜利expectations: 期许new realization: 新发现path: 道路process: 过程inspirations: 启迪peace of mind: 心灵的宁静balance: 平衡satisfaction: 满足

Please join us in welcoming DU/ER as a new sponsor to the podcast. Visit www.shopduer.com/fork and receive 15% off your first purchase! In this engaging conversation, Rose Archer shares her culinary journey from Hawaii to Italy, Germany, and finally to Bend, Oregon. She discusses her experiences working with renowned chefs, including Massimo Bottura, and the challenges and triumphs of establishing her supper club, which has become a beloved community event.   Rose emphasizes the importance of connection and creativity in food, and her upcoming Luscious Bend Food and Wine Experience aims to foster that sense of community on a larger scale.   https://www.lusciousbend.com/   Right at the Fork is supported by:  DU/ER: www.shopduer.com/fork Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Abhay is joined by Chef Vijay Kumar, who shares his journey as the executive chef of SEMMA in New York City, discussing the importance of authenticity in Indian cuisine, the balance between tradition and innovation, and the emotional connections that food creates. Vijay reflects on the challenges and responsibilities that come with recognition in the culinary world, emphasizing the significance of community, family heritage, authenticity, and the need to remain true to one's roots while navigating the expectations of a diverse audience.(0:00 - 2:40) Introduction(2:40) Part 1 - morning routine, personalizing experiences, nostalgia(14:45) Part 2 - recreating tradition, awards and kitchen culture(26:05) Part 3 - food and judgment, perfectionism, expectations(40:42) ConclusionBig shout outs this week to Tommy C for turning 50,  Neerav for turning 52, Rajeev Ram for winning the Cincy open, and to the up and coming Harpal Khambay who is a TV freelancer, blogger, and presenter in London.   

✦ Have you ever watched Ferris Bueller's Day Off or The Wizard of Oz and thought, "Where are all the Black characters?" Dad's Garage is answering that burning question in their show "Blackground," which is on stage through September 27. WABE arts reporter Summer Evans sat down with Jon Carr, the artistic director of Dad's Garage and one of the show's participants to learn more. ✦ City Lights Collective members Jasmine Hentschel and EC Flamming, the creatives behind Atlanta's visual art print magazine, "GULCH", want you to get out and engage with the city's art scene. Each week, they spotlight five standout happenings, and today their mix includes: SCAD in 4D with Atlanta Photography Group, Trees Atlanta, and Lost in the Letters collaborating to bring us stories of Atlanta's canopy, and a global group show at ABV's headquarters in East Atlanta. ✦ WABE's Sounds Like ATL documentary series explores the vibrant Atlanta music scene. Each week, it either introduces or reintroduces you to a local artist, sharing their creative process and a few live performances. You can watch, dance, and sing along to new episodes every Wednesday on the YouTube channel, @WABE ATL. Here's a preview featuring Rex Evans. ✦ Originating over 50 years ago in Mexico City, Circus Vazquez has presented death-defying acts and mesmerizing entertainment since 1969. Their all-human cast of performers has come together from locations around the globe, including Italy, Africa, and even Ukraine. The Circus is returning to Atlanta on August 22, and they'll be pitching their tent at Plaza Fiesta on Buford Highway through August 24. When City Lights Collective co-host Kim Drobes caught up with ringmaster and performer Yan Vazquez, and aerialist Valeria Koshova, Yan began by explaining why his grandfather originated the Circus over 5 decades ago. ✦ When you think of iconic Georgia foods, pecan pie, peach cobbler, or boiled peanuts might come to mind. But a deeper dive into the state's culinary history reveals a much richer—and sometimes surprising—story. Taste the State: A Culinary Journey Through Georgia offers just that. Co-authors Dr. David Shields and Chef Kevin Mitchell take readers on a delicious trip through the state's food history—one recipe, one story at a time. City Lights Collective producer Josh Thane spoke with the duo about the dishes that define Georgia and the deeper stories they tell.See omnystudio.com/listener for privacy information.

COOKING SMARTER. Jeremy Scheck has charmed a new generation of home cooks with his simple tasty recipes and reliable culinary know-how. He is the author of ScheckEats―Cooking Smarter: Friendly Recipes with a Side of Science and has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. A graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science, Jeremy was brought up in Washington D.C. "The book evolved into being accessible more broadly and not directed only for students." "I consider it a big honor for a stranger to follow my recipes." "When I travel, I like to take different food classes and I like to learn from people who live there."

Fluent Fiction - Serbian: A Culinary Journey: Rediscovering Roots at the Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sr/episode/2025-08-10-22-34-02-sr Story Transcript:Sr: Гроздови сунца висили су на небесима док се Александар пробијао кроз густу масу људи на пијаци.En: Bunches of sun hung in the skies as Aleksandar made his way through the dense crowd at the market.Sr: Био је то дан пре Велике Госпође, значајног празника, и Александар је желео да припреми посебан ручак за своју породицу.En: It was the day before Velika Gospođa, a significant holiday, and Aleksandar wanted to prepare a special lunch for his family.Sr: Његов задатак је био да пронађе савршене састојке.En: His task was to find the perfect ingredients.Sr: Али, гужва и непозната лица отежавали су му задатак.En: However, the crowd and unfamiliar faces made his task difficult.Sr: Пијаца је била препуна витамина.En: The market was full of vitamins.Sr: Боје зрелог воћа и поврћа одражавале су се у његовим очима.En: The colors of ripe fruits and vegetables reflected in his eyes.Sr: Људи су разговарали, смејали се и препирали, док се Александар, изгубљен у својим мислима, трудио да препозна потребне састојке.En: People were talking, laughing, and arguing, while Aleksandar, lost in his thoughts, tried to identify the necessary ingredients.Sr: Док је ходао, видех стару жену, Маю.En: As he walked, he saw an old woman, Maja.Sr: Њен штанд био је препун свеже паприке, парадајза и хрпе зрелих брескви.En: Her stall was full of fresh peppers, tomatoes, and piles of ripe peaches.Sr: Њена искуствена рука показивала је на најбоље плодове, а Александар осети потребу да је пита за савет.En: Her experienced hand pointed to the best produce, and Aleksandar felt the need to ask her for advice.Sr: „Мајо,“ упита он са малим оклевањем, „можете ли ми помоћи да пронађем најбоље састојке за ведри ручак?En: "Majo," he asked with a slight hesitation, "can you help me find the best ingredients for a bright lunch?"Sr: “Њен осмех га је одмах охрабрио.En: Her smile immediately encouraged him.Sr: „Наравно, младићу,“ рече Мая.En: "Of course, young man," Maja said.Sr: „За госпођин ручак потребне су ти свежа краставца, парадајз и мало мирођије.En: "For gospođa's lunch, you need fresh cucumbers, tomatoes, and a little dill.Sr: Погледај овде.En: Look here."Sr: “Уз њену помоћ, врло брзо је пронашао и краставце и парадајзе, али остало је још једно, тајно, састојак, који није успео да упамти.En: With her help, he quickly found the cucumbers and tomatoes, but one last, secret ingredient remained, which he couldn't recall.Sr: „Шта бих могао још да додам?En: "What else could I add?"Sr: ” упита он.En: he asked.Sr: Мая му се приближи и тихо рече: „Нека буде мало магије.En: Maja came closer to him and quietly said, "Let there be a bit of magic.Sr: Узми један свежи босиљак.En: Take a fresh basil leaf."Sr: “У том тренутку, облаци који су се надвили изнад пијаце, изненада се разидоше, ослобађајући јутарње сунце које обасја цео пазар.En: At that moment, the clouds that loomed over the market suddenly parted, releasing the morning sun that illuminated the entire marketplace.Sr: Свакодневни призор претворио се у тренутну свечаност.En: The everyday scene turned into an impromptu celebration.Sr: Срдачан и захвалан, Александар се вратио кући са своје куповине.En: Grateful and with a full heart, Aleksandar returned home from his shopping.Sr: Спремање ручка постало је више од културног подсећања.En: Preparing lunch became more than a cultural reminder.Sr: Био је то мост између прошлости и садашњости, традиције и тренутка.En: It was a bridge between the past and the present, tradition and the moment.Sr: Док је посматрао своју породицу која ужива у оброку, Александар је осетио да се његово срце испуњава новим осећањем повезаности и задовољства.En: As he watched his family enjoy the meal, Aleksandar felt his heart fill with a new sense of connection and satisfaction.Sr: Могао је да осети дах простих, али дубоких тренутака живота.En: He could feel the breath of simple yet profound moments of life.Sr: С тим осећањем, Александар је схватио да више није сам у својој потрази.En: With that feeling, Aleksandar realized he was not alone in his quest anymore.Sr: Пијаца, људи, и сам свакодневни живот постали су део његовог личног путовања ка поновном откривању културних корена.En: The market, the people, and everyday life itself became a part of his personal journey to rediscovering cultural roots.Sr: И док је летња ноћ лагано долазила, Александар се осећао културно обогаћено и срећно.En: And as the summer night gently fell, Aleksandar felt culturally enriched and happy. Vocabulary Words:dense: гушћуsignificant: значајногunfamiliar: непознатаhesitation: оклевањемencouraged: охрабриоsecret: тајноloomed: надвилиreleased: ослободившиillumination: обасјаimpromptu: тренутнуcelebration: свечаностcultural: културногreminder: подсећањаbridge: мостconnection: повезаностиsatisfaction: задовољстваquest: потрагуrediscovering: поновном откривањуroots: коренаenriched: обогаћеноgrateful: захваланprofound: дубокихventure: путовањеripe: зрелогreflected: одражавалеidentify: препознатиexperienced: искусственаbright: ведриbasil: босиљакcrowd: маса

What does it really take to build a successful career in today's culinary industry?In this episode of Chef's PSA, Chef Andre Natera sits down with Chef Kevin Fink of Emmer & Rye Hospitality Group for an unfiltered conversation on the realities of kitchen life, building and scaling restaurants, and finding balance outside of work.From the early days of opening Emmer & Rye to leading multiple concepts like Pullman Market, Chef Fink shares stories about career progression, partnerships, sustainability, and the mindset it takes to keep going—even when the odds are stacked against you.If you're looking for hard-earned lessons and practical advice from one of Austin's most respected chefs, this episode delivers.Kevin Fink InstagramSponsored by Foods In Season.⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠https://chefspsa.substack.com/⁠Visit Chef's PSA for Books, Free eBooks, and More: ⁠https://chefspsa.com/⁠Shop Chef's PSA Merch to support the podcast: ⁠https://chefspsa.com/

Live from Time Out Market Dubai, James Knight-Paccheco sits down with one of the city's most daring culinary innovators: Chef Reif Othman. Known for blending humor with haute cuisine (yes, he's the guy behind the viral toilet roll cake), Reif shares his journey from creative concept to culinary cult favorite. But this episode is about much more than viral dishes - it's about how to stay consistent, adapt to a fast-changing food scene, and build a brand that balances innovation with business smarts. Expect real talk on: - Dubai's evolving food culture - The creative process behind his most talked-about dishes - Building a sustainable, scalable restaurant brand - Lessons every aspiring chef should hear 00:00 Introduction 01:06 Dubai's Culinary Scene and Trends 02:14 Meet Chef Reif Othman 03:56 Reif's Culinary Journey & Viral Creations 12:08 Business Advice for Young Chefs 16:33 Navigating New Culinary Experiences 17:44 Mastering Consistency 19:26 Building a Strong Brand 21:41 Upcoming Projects 22:38 Signature Dishes & Fan Favorites 23:55 Quick Fire Round 27:07 Final Thoughts Follow Chef Reif on Instagram: https://www.instagram.com/reifo.kee This episode is proudly brought to you by Time Out Market Dubai.

In this inspiring episode, Dr. Falquier is joined by Chef Suhan Lee, whose incredible journey takes us from his injuries in the Marine Corps to his creativity in the kitchen. Chef Suhan turned his passion for health and healing IBS into the creation of allergen friendly sauces. His story is one of transformation, innovation and purpose.  In this episode you'll hear:2:00 – What happened to Chef Suhan after he was injured in the Marine Corps?4:30 – How do antibiotics affect the microbiome?6:15 – From being in the military to becoming a chef7:30 – The health story behind Get Saucy9:30 – How Chef Suhan created an allergen friendly Tikka Masala13:15 – Save time in the kitchen15:30 – What is an auto-immune protocol?17:10 – The goal of culinary medicineWebsite link: https://getsaucy.com/Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

In this inspiring episode, Filipino pastry chef Miko Aspiras takes us on a journey from his early days in the Philippines—where his passion for desserts was sparked by his aunt’s baking—to becoming a celebrated name in the global culinary scene. In this heartfelt conversation with host Tawnya Bahr, Miko opens up about the highs and lows of his career, from intense culinary competitions to the bold leap into entrepreneurship. He reflects on adapting to Australia's unique dessert landscape and how cultural roots continue to shape his innovative creations. Plus, Miko gives us a taste of his exciting new venture: a gelato brand that celebrates native Australian ingredients. This is a story of passion, resilience, and the sweet pursuit of purpose. Key Takeaways: Miko's passion for baking began at a young age, influenced by his aunt. He believes in seizing every opportunity, no matter how small. Competitions played a crucial role in his development as a chef. Miko did not have a traditional mentor but learned from various experiences. He emphasises the importance of adapting to different culinary cultures. A desire for a better quality of life drove Miko's move to Australia. He aims to introduce unique Filipino flavours to a broader audience. Miko's new ventures include a cafe and a gelato brand. He values the connection between chefs and local farmers. Miko encourages aspiring chefs to find their passion as an anchor. Standout Quotes: "I think I can do this." "I was on top of my game." "You have to have that anchor." Episode Chapters: 00:00 The Sweet Beginnings: Miko's Culinary Journey 06:01 From Competitions to Recognition: Miko's Rise12:04 Transitioning to Entrepreneurship: The Leap of Faith 18:05 Cultural Influences: Miko's Unique Flavours24:52 Adapting to Australia: Challenges and Opportunities 34:00 The Future of Dessert: Miko's New Ventures #Miko, #pastry #chef #desserts #Philippines #Australia #culinaryjourney #entrepreneurship #competitions #flavours #gelato See omnystudio.com/listener for privacy information.

In today's podcast, Cheri Renee shares her journey from being a second-grade teacher to becoming a successful food blogger and cookbook author. Hear her advice for new grilling enthusiasts and insights into her upcoming projects, including a new cookbook focused on camping recipes on today's episode of Shootin' The Que!0:00 - Start0:10 - From Teacher to Food Blogger2:43 - The Journey of Outdoor Cooking5:53 - The Evolution of Food Blogging8:51 - Family and Food: A Love Language11:52 - Transitioning to Full-Time Blogging14:35 - Creating Unique Recipes17:20 - The Impact of Social Media20:29 - Cooking with Griddles and Smokers23:34 - Advice for New Grilling Enthusiasts26:16 - Feedback and Future ProjectsJoin our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/Follow Heath Riles BBQ:https://www.heathrilesbbq.comFacebook: https://www.facebook.com/HeathRilesBBQInstagram: https://www.instagram.com/heathrilesbbq/Twitter: https://twitter.com/heathrilesbbqTikTok: https://www.tiktok.com/@heathrilesbbqPinterest: https://www.pinterest.com/heathrilesbbq6901/Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/allMerch: https://www.heathrilesbbq.com/collections/merchandiseMore Heath Riles BBQ Recipe Videos: https://www.youtube.com/@HeathRilesBBQ/videosPrintable recipes at 'Shootin' The Que' recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipesAffiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to youHeath Riles, pitmaster• 81x BBQ Grand Champion,• 2022, 2024 & 2025 Memphis in May World Rib Champion • 2025 Memphis in May Grand Champion • Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections#podcast #food #heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #foodie #grilling #bbq #barbecue #best #recipes #simplerecipes #easyrecipes #howto #meat #fun #podcasts #video #videocast #podcastclips #podcastshow #broadcast #streaming #subscribe #trending #pitmaster #pitmasters #ribman #cook #foodblogging #outdoor #cooking #family #grillingtips #cookbook #socialmedia

In the final instalment of The Inspired Series with Luke Mangan, recorded live at Foodservice Australia 2025 and presented by Straight To The Source, chef and restaurateur Ross Lusted pulls back the curtain on the realities of the modern food industry. From reinventing his career path to leading hotel kitchens, Ross shares insights on leadership, innovation, resilience, staffing, and what it takes to survive (and thrive) in a changing restaurant landscape. Takeaways Ross Lusted transitioned from dentistry to the culinary arts. Melbourne's market-centric dining scene is vibrant and diverse. Hotels offer a unique journey in hospitality compared to standalone restaurants. Innovative cooking methods are key to restaurant success. Partnerships in the restaurant industry can enhance opportunities. Staffing challenges are prevalent across the hospitality sector. Supply chain issues impact the availability of quality ingredients. The restaurant market is competitive, requiring resilience and adaptability. Understanding market demands is crucial for pricing strategies. Opening a restaurant during tough times can lead to future success. Sound bites "I was going to be a dentist." "I love the idea of restaurants." "We won a few awards." Chapters 00:00 Introduction to the Culinary Journey 01:08 Exploring Melbourne's Culinary Scene 02:18 From Dentistry to Culinary Arts 03:42 The Allure of Hotel Dining 04:46 Building Successful Restaurants 06:11 Innovative Cooking Methods at Woodcut 08:23 Navigating Partnerships in the Restaurant Industry 09:39 Challenges in Staffing and Work Ethic 11:00 The Impact of Supply Chain Issues 13:07 Resilience in the Restaurant Business culinary journey, Melbourne dining, hotel dining, restaurant industry, innovative cooking, staffing challenges, supply chain issues, hospitality, chef interviews, Australian cuisineSee omnystudio.com/listener for privacy information.

Our guest is Takahiro Sakaeda who is the chef/partner of Nami Nori https://www.naminori.us/.  Nami Nori is a unique concept of temaki sushi bar that serves open-style hand rolls on a U-shaped stand. Since its opening in 2019 in New York, Taka has created many fans of his beautifully made, casual and high-quality sushi.  Now he operates four locations of Nami Nori in New York, New Jersey and Miami. But his success didn't come easily.  Taka spent 10 years at Masa, one of the best sushi restaurants in the U.S. with three Michelin stars and acquired an authentic mindset and sushi-making techniques under the master chef Masayoshi Takayama. In this episode, we will discuss how Taka grew up in the U.S. under Japanese parents and got into cooking against their will, what he learned from the master chef Masa Takayama, the unique concept of Nami Nori, his original culinary vision that merges two cultures of Japan and the U.S., his new 10 counter-seat restaurant in Miami and Japanese bakery in New York and much, much more!!!

Fluent Fiction - Hebrew: The Spice of Connection: Ariel's Culinary Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2025-06-24-22-34-01-he Story Transcript:He: בשוק המרכזי בירושלים, בתוך מערבולת הקולות והצבעים, עמדה אריאל, שף נודעת בזכות יכולתה לקסם עם תבלינים וסוגי מזון מיוחדים.En: In the central market of Yerushalayim, amidst the whirl of sounds and colors, stood Ariel, a chef renowned for her ability to work magic with spices and special types of food.He: השמש הקופחת של הקיץ לא הרתיעה אותה בשום אופן.En: The scorching summer sun did not deter her in any way.He: היא רכנה לתוך ערימת תבליני פפריקה, ושאלה את שירה, חברתה הנאמנה, אם שמעה על המוכר המסוים שמחזיק בזעתר המדברי הנדיר.En: She leaned into a pile of paprika spices and asked Shira, her loyal friend, if she had heard about the particular vendor who possessed the rare desert za'atar.He: “כן,” אמרה שירה בחיוך קטן.En: "Yes," Shira said with a small smile.He: “קוראים לו נועם.En: "His name is Noam.He: אבל הוא קשה להשגה.En: But he's hard to come by."He: ”השוק היה עמוס.En: The market was crowded.He: ריחות הפירות הטריים והמיני מאפה התערבבו ביניהן ויצרו ארומה משכרת.En: The scents of fresh fruits and pastries mingled and created an intoxicating aroma.He: שירה הובילה את אריאל לדוכן קטן וצנוע בקצה השוק.En: Shira led Ariel to a small, modest stall at the edge of the market.He: נועם, המוכר, עמד שם.En: Noam, the vendor, stood there.He: עיניו היו סקרניות וחיוך חרוש על פניו הקורנים.En: His eyes were curious, and a smile was spread across his radiant face.He: “אני מחפשת את הזעתר המדברי,” אמרה אריאל, מנסה להביע את רצונה באמצעות עיניים נוצצות.En: "I'm looking for the desert za'atar," said Ariel, trying to express her desire with sparkling eyes.He: “שמעתי שיש לך את זה.En: "I heard you have it."He: ”נועם הסתכל על אריאל בעיון.En: Noam looked at Ariel intently.He: “למה את כל כך רוצה אותו?En: "Why do you want it so much?"He: ” שאל, ספקני.En: he asked, skeptical.He: אריאל חשבה לרגע.En: Ariel thought for a moment.He: היא יכלה להרגיש את לבה פועם בחוזקה.En: She could feel her heart beating strongly.He: “אני רוצה ליצור מנה שמכבדת את המקור שלו.En: "I want to create a dish that honors its origin.He: להעניק לאנשים טעם של המקום הזה, של ההיסטוריה.En: To give people a taste of this place, of the history."He: ”נועם לקח נשימה עמוקה.En: Noam took a deep breath.He: היה בעיניים שלו משהו שמעיד על הבנה עמוקה.En: There was something in his eyes indicating deep understanding.He: “את מבטיחה?En: "Do you promise?"He: ” שאל בעדינות.En: he asked gently.He: “אני מבטיחה,” אריאל ענתה בלב שלם.En: "I promise," Ariel answered wholeheartedly.He: נועם חייך, הושיט את ידו לעבר אריאל, ובחיכוך קל הוציא מעט מהזעתר המדברי.En: Noam smiled, reached out to Ariel, and with a gentle touch, handed her a bit of the rare desert za'atar.He: “מי שיכול להבין את המשמעות האמיתית, ראוי לנסות,” אמר.En: "Anyone who can grasp the true meaning deserves to try," he said.He: כך, בידיה של אריאל, התבלין הנדיר והיקר ליבה.En: Thus, in Ariel's hands lay the rare and precious spice.He: היא יצאה מהשוק עם הבנה חדשה של ערך הסבלנות והרגש.En: She left the market with a new understanding of the value of patience and emotion.He: היא ידעה כי האוכל הבא שהיא תכין יהיה שונה מכל מה שעשתה עד כה.En: She knew that the next dish she would prepare would be different from anything she had done before.He: שירה הלכה לצידה, מרוצה מהחיבור המיוחד שנוצר בין נועם ואריאל.En: Shira walked beside her, satisfied with the special connection formed between Noam and Ariel.He: כששניים מהאנשים הבינו זה את זה, לא משנה כלל כמה קטן התבלין או כמה חם השמש.En: When two people understand each other, it doesn't matter how small the spice is or how hot the sun is.He: אריאל חזרה למטבח שלה בתל אביב, מוכנה ליצור מנה שתספר את סיפורה של ירושלים ועל כך שהעולם מחובר בדרכים בלתי נראות.En: Ariel returned to her kitchen in Tel Aviv, ready to create a dish that would tell the story of Yerushalayim and of how the world is connected in invisible ways. Vocabulary Words:renowned: נודעתscorching: הקופחתdeter: להרתיעleaned: רכנהloyal: הנאמנהparticular: המסויםintoxicating: משכרתmodest: וצנועcurious: סקרניותspread: חרושradiant: הקורניםexpress: להביעsceptical: ספקניorigin: המקורhonor: מכבדתinhale: נשימהindicating: מעידunderstanding: הבנהwholeheartedly: בלב שלםgrasp: להביןprecious: והיקרpatience: הסבלנותemotion: והרגשsatisfied: מרוצהconnection: החיבורformed: שנוצרinvisible: בלתי נראותspice: תבליןdeserve: ראויnature: האופיBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Growing up on the island of St. Lucia, Nina Compton loved to cook with her grandmother. Her path to becoming a celebrated chef and owner of Compère Lapin in New Orleans took her to Jamaica, New York and Miami. Becoming a finalist on BRAVO's Top Chef New Orleans brought national exposure, many fans and drew her to New Orleans. She opened Compère Lapin in 2015. Compton shares her story in her autobiographic cookbook, "Kwéyòl / Creole: Recipes, Stories and Tings from a St. Lucian's Chef Journey."The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.Become a supporter of this podcast: https://www.spreaker.com/podcast/the-connected-table-live--1277037/support.

You've seen him on MasterChef, Top Chef, and in the kitchen at Fort Worth's acclaimed Le Margot. Now, Michelin-starred chef and James Beard nominee Chef Graham Elliott joins My So-Called Fabulous for a conversation you won't want to miss. The Director of Culinary Development for Far Out Hospitality, alongside founder Felipe Armenta, shares the journey that led him from television to shaping the Texas dining scene. He opens up about his creative process, French-inspired menus, and how food, family, and personal growth continue to fuel his passion. This inspiring episode offers a look into the heart of a chef whose story goes far beyond the kitchen. Tune in now, and be sure to visit Chef Graham at one of Far Out's 13 standout restaurants.Follow Graham Elliott!https://www.instagram.com/grahamelliot/?hl=enVisit the Far Out Hospitality Group Restaurants: https://www.farouthospitality.com/ Check out our podcast, now on video, on my YouTube channel! https://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQTune in NOW and don't forget to subscribe, listen, rate, and review!To learn more about your host, Tiffany Blackmon…Check out my website,https://tiffanycblackmon.comSubscribe on YouTube, Tiffany Blackmonhttps://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQFollow me on Instagram, @tiffanycblackmonhttps://www.instagram.com/tiffanycblackmonFollow me on Facebook, Tiffany Blackmonhttps://www.facebook.com/tiffanyslifestyleSubscribe to my newsletter so you never miss anything:https://bit.ly/44bk6fW#GrahamElliott #TiffanyBlackmon #MySoCalledFabulous #MasterChef #TopChef #CulinaryJourney #FrenchCuisine #FarOutHospitality #LesMargo #ChefLife #RestaurantIndustry #FoodCreativity #HealthyLiving #ParentingAndCareer #InspiringStories

In this episode of The Lou Review podcast, host Rosa Hart sits down with Chef Michael Crouch, the celebrated chef at Watch Hill Proper, to explore his inspiring journey from a career in commercial art to becoming one of Louisville's most creative culinary voices. Chef Crouch opens up about the challenges and rewards of the culinary profession, the importance of inspiration and creativity in avoiding burnout, and how food can be a powerful force for connection within a community.They dive into the philosophy that guides his work—pushing culinary boundaries while staying grounded in passion, personal enjoyment, and a commitment to community engagement. Chef Crouch also shares insights on Louisville's vibrant seafood scene, the excitement behind the new summer menu at Watch Hill Proper, and why he feels grateful for the opportunity to contribute to the city's dynamic food culture.Key Takeaways:

In this episode we sat down with owner of Freddy Fingers, Jason Prevatt, for an incredible conversation. We discussed everything from how to make the perfect chicken tender to working with famous chefs in Miami and so much more! He even breaks down some secrets the poultry industry doesn't want you to know. Tons of free game and cool stories in this one that you don't want to miss!Follow Freddy Fingers on social media @freddyfingers_foodtruck PATREON LINK: patreon.com/ogsessionsSHOP: ogsessions.comFOLLLOW USInstagram: @ogsessionspodX: @ogsessionspodTikTok: @ogsessions

 About Yurii KovryzhenkoYurii Kovryzhenko is an acclaimed Ukrainian chef, known for his unique ability to blend artistry with gastronomy. A former professional sculptor, he turned to the culinary world during the global financial crisis and has since become a celebrated figure in modern cuisine. As the head chef at YOY Neo Bistro and a global ambassador for Ukrainian food, Yurii has trained at top culinary institutions across Europe and earned recognition from the Michelin Guide for his innovative creations. With restaurants in Seoul, Tbilisi, London, and The Seychelles, his work emphasizes sustainability, molecular gastronomy, and culinary diplomacy—bringing Ukrainian flavours to tables around the world.About this EpisodeIn this episode, Yurii Kovryzhenko shares his extraordinary journey from sculptor to chef and how a life-altering decision during the 2008 financial crisis led him to a Buddhist monastery in France—and ultimately, the kitchen. He recounts how starting from the bottom as a commis in a French restaurant shaped his perspective and how the principles of Zen Buddhism, especially attentiveness, continue to guide his culinary approach today.Yurii discusses his formal training in top culinary schools across France, Spain, and Italy, and how mastering techniques allowed him to become a true creator in the kitchen. Passionate about Ukrainian cuisine, he talks about modernizing traditional dishes using global techniques while preserving their soul. From molecular borscht to his dedication to sustainability and the Slow Food movement, Yurii gives listeners a taste of how food can be art, heritage, and diplomacy all at once.He also opens up about his role in promoting culinary diplomacy for Ukraine, the impact of using local produce in international kitchens, and the lessons he learned from a failed restaurant venture in London. Whether it's feeding his guinea pigs or transforming tomato skins into gourmet chips, Yurii's story is a masterclass in resilience, creativity, and purpose-driven cooking.Quotes1:43 - I lost everything during the financial crisis in 2008. I was bankrupt and searching for a new path when I found myself in a Buddhist monastery in France.2:40 - I started in the kitchen from the lowest level—cleaning greens and peeling potatoes—but that was the moment I realized it was the best place in the world.3:40 - The main idea of Zen Buddhism is attention. Even when you chop an onion, you must be fully present—to avoid cutting yourself and to honor the ingredient.6:01 - Kitchen is not just art; it's a system. The head chef is a manager who understands techniques and chemistry, not just someone who follows recipes.8:01 - Ukrainian food is my foundation. I preserve the flavor but modernize the shape and presentation to connect with global guests.9:04 - My mission is to make people from other nations fall in love with Ukrainian food by blending familiar local tastes with Ukrainian recipes.10:41 - I always use local and seasonal products because they carry more flavor and allow me to connect with people through familiar tastes.12:18 - The slow food movement started as a protest against fast food like McDonald's—championing local ingredients and culinary traditions instead.14:40 - Molecular gastronomy is not about trends—it's about preserving taste and flavor while transforming the shape to surprise and delight.16:54 - Food goes straight to the heart. Culinary diplomacy can be more powerful than words when it comes to building bridges between nations.18:52 - DuThe Matrix Green Pill Podcast: https://thematrixgreenpill.com/Please review us: https://g.page/r/CS8IW35GvlraEAI/review

In this episode of Bottled Up, Andrew Allen talks with Chris and Payton Gollott, owners of The Frosty Mug in Wiggins, Mississippi. Chris shares his background growing up in D'Iberville, MS., his lifelong experience in the restaurant industry, and the journey to acquiring The Frosty Mug in December 2023. He discusses balancing tradition with new ideas, improving menu quality, and the importance of maintaining the community's beloved gathering spot. Payton, Chris's son, talks about joining the family business while studying business in college and how the hands-on experience is shaping his future goals. The Gollott family emphasizes community involvement, small changes for big improvements, and their vision to expand The Frosty Mug while staying true to its roots. If you're in Wiggins, check out their classic burgers and milkshakes, and experience a true local treasure. 3 Episode Key Takeaways 1. Preserving Community Heritage: Chris and Payton emphasized how important the Frosty Mug is to the Wiggins community. The restaurant has a long legacy and deep ties—people have worked there across generations, gotten engaged there, and even requested the Frosty Mug to cater their weddings. When Chris and his family took ownership, their main goal was not to drastically change things but to build on its nostalgic and historic value while making careful, thoughtful improvements.   2. Thoughtful Modernization: Rather than overhauling everything after purchasing the Frosty Mug, Chris took time to observe and gradually implement improvements, especially focused on quality and process in the kitchen. They enhanced recipes (like making sauces in-house and improving their grilled chicken), modernized operations with digital platforms, and sought to blend a classic 1960s feel with present-day conveniences, highlighting a respect for tradition while aiming for efficiency and better guest experiences.   3. Community Engagement and Growth Vision: Payton and Chris described a community-first approach, with deep involvement in local schools, events, and outreach spearheaded by Chris's wife. They have started catering, sponsored local teams, and introduced new services like breakfast. Their vision includes both physically expanding the restaurant (adding indoor seating, maybe enclosing patios) and potentially growing The Frosty Mug brand to other communities while preserving its unique, nostalgic character. Show Overview  00:00 Journey to Owning Community Landmark 06:07 Culinary Journey and Career Growth 07:45 Quality Over Speed in Dining 11:08 Buying Historic Community Restaurant 16:19 Revamping The Frosty Mug 21:29 Improving Seating for Year-Round Use 23:43 Nuanced Kitchen Transformation 28:47 Custom Po Boy Conversation 32:40 Rising Food Costs Frustrate Customers 36:15 Balancing Business Decisions and Community 38:05 Community Champion: Outreach Impact 40:51 Discussing Business Leadership  

Michelin-starred Chef Rogelio Garcia joins André Natera to talk guest-chef circuits, his cookbook “Convivir,” and the discipline required to maintain Michelin excellence at Auro in Napa Valley. The chefs dive into leadership tactics, kitchen communication, and the effect of social-media plating on fine dining. Rogelio also opens up about mental health, his love of simple food for friends, and a surprising dream of acting on screen. Insightful, tactical, and heartfelt—perfect for cooks and food lovers aiming higher.Rogelio Garcia InstagramSubscribe to my Substack!Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!

Kristi Brown, the esteemed owner and executive chef of Communion Restaurant & Bar, has embarked on a remarkable culinary journey spanning several years. Her dedication and passion have culminated in the establishment of a family-owned and operated restaurant, earning her numerous accolades both locally and internationally. In a recent podcast, Brown discusses the evolution of her restaurant and the experiences that have shaped her culinary path. Interview by Chris B. Bennett.

Fluent Fiction - Hebrew: Spices and Stories: A Yom Ha'atzmaut Culinary Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2025-04-27-22-34-02-he Story Transcript:He: שוק מחנה יהודה היה מלא חיים ביום אביב המואר.En: The Mahane Yehuda Market was full of life on a bright spring day.He: ריח עשבי התיבול הטריים התמזג עם ניחוחות התבלינים, והקולות של הסוחרים שקראו לעוברים ושבים נשמעו בכל פינה.En: The aroma of fresh herbs mingled with the scents of spices, and the voices of vendors calling out to passersby could be heard at every corner.He: אנשים רבים נעה בזהירות בין הסמטאות הצרות, מחפשים את המרכיבים המושלמים לארוחת ערב חגיגית לכבוד יום העצמאות.En: Many people moved carefully through the narrow alleys, searching for the perfect ingredients for a festive dinner in honor of Yom Ha'atzmaut, Israeli Independence Day.He: תמר, עם שיער הבלונדיני הארוך שלה אוסף בעדינות מאחור, בחנה את העגבניות הטריות בעיניים חדיולות.En: Tamar, with her long blonde hair gently gathered at the back, examined the fresh tomatoes with keen eyes.He: היא רצתה להכין מנה שתכבד את זיכרונותיה ממשפחתה, אבל גם שיכולה להוסיף נגיעה עכשווית.En: She wanted to prepare a dish that honored her family memories, but also one that could add a contemporary touch.He: היא החליטה להכין "מעורב ירושלמי" עם טוויסט מודרני וייחודי.En: She decided to make ma'orav Yerushalmi with a modern and unique twist.He: החיפוש האחרון שלה היה אחר תבלין נדיר שחתם על טעם המנה.En: Her final search was for a rare spice that would seal the flavor of the dish.He: באותו זמן, נדב, איש צעיר עם חיוך סקרן, עמד ליד הדוכן הסמוך, שואל את המוכר על אותו התבלין המיוחד.En: At the same time, Nadav, a young man with a curious smile, stood by the nearby stall, asking the vendor about that special spice.He: נדב היה כתב אוכל שאהב לגלות את הסיפורים מאחורי כל מנה מסורתית.En: Nadav was a food journalist who loved uncovering the stories behind every traditional dish.He: הוא רצה לחקור מה הופך מנה לאותנטית באמת.En: He wanted to explore what truly makes a dish authentic.He: "תראה", התחילה תמר, פונה לנדב, "המנה שלי תלויה בתבלין הזה.En: "Look," Tamar began, turning to Nadav, "my dish relies on this spice.He: זה יהיה מחווה לסבתא שלי, והיא תמיד אמרה שזה מה שעושה את ההבדל.En: It's going to be a tribute to my grandmother, and she always said this is what makes the difference."He: "נדב חייך, מתעניין.En: Nadav smiled, intrigued.He: "יש לי רעיון," אמר בטון ידידותי.En: "I have an idea," he said in a friendly tone.He: "למה שלא נבדוק את הדוכן ההוא בקצה השוק?En: "Why don't we check out that stall at the end of the market?He: שמעתי שיש להם גרסה מיוחדת של התבלין הזה.En: I heard they have a special version of this spice."He: "שניהם פנו יחד לכיוון המוכר המדובר, חולפים בין ההמון.En: Together, they headed toward the mentioned vendor, weaving through the crowd.He: שם, הם גילו איש מבוגר עם עיניים נוצצות שמכר תבלין נדיר, שונה מזה שהכירה תמר, אך עם פוטנציאל להוסיף פיצוץ של טעם.En: There, they discovered an older man with sparkling eyes who was selling a rare spice, different from what Tamar knew, yet with the potential to add a burst of flavor.He: תמר ונדב החליפו חיוכים, שניהם מסכימים שהתבלין החדש יכול לתת לך המנה שלה את מה שהיא צריכה - השילוב המושלם של מסורת וחידוש.En: Tamar and Nadav exchanged smiles, both agreeing that the new spice could give her dish what it needed—the perfect combination of tradition and innovation.He: הם שוחחו על אהבתם לבישול ולמסורת, מחליטים לשמור על קשר ולהחליף מתכונים בעתיד.En: They chatted about their love for cooking and tradition, deciding to keep in touch and exchange recipes in the future.He: תמר הבינה שלפעמים מרכיבים חדשים יכולים להעשיר את המנות הישנות, בעוד שנדב גילה את העוצמה שבסיפורים ובזיכרונות שאוכל יכול להביא.En: Tamar realized that sometimes new ingredients can enrich old dishes, while Nadav discovered the power of the stories and memories that food can bring.He: ביחד, הם יצאו מהשוק, מוכנים לכתוב פרק חדש בטעמים הישנים.En: Together, they left the market, ready to write a new chapter with old flavors. Vocabulary Words:aroma: ריחvendors: סוחריםpassersby: עוברים ושביםalley: סמטאותingredients: מרכיביםfestive: חגיגיתgathered: אוסףexamined: בחנהcontemporary: עכשוויתtwist: טוויסטrare: נדירspice: תבליןseal: חתםuncovering: לגלותauthentic: אותנטיתrely: תלויהtribute: מחווהintrigued: מתענייןweaving: חולפיםstall: דוכןsparkling: נוצצותenrich: להעשירpotential: פוטנציאלburst: פיצוץcombination: שילובinnovation: חידושflavors: טעמיםcurious: סקרןmemories: זיכרונותexchange: החליףBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Send us a textChef David Falk, Cincinnati Reds, culinary journey, baseball fandom, restaurant industry, El Coyote, food and baseball, Reds players, pizza, Skyline, craft beerSummaryIn this episode, Chef David Falk shares his journey from a young cook at El Coyote to becoming a renowned chef and owner of multiple restaurants in Cincinnati. He discusses his early memories of the Cincinnati Reds, his passion for baseball, and how data analytics have influenced his understanding of the game. Falk also shares anecdotes about interactions with current Reds players, his culinary experiences in Florence, and his favorite ballpark foods. The conversation touches on his preferences for pizza, fast food, and craft beer, revealing a blend of high and low culinary tastes.TakeawaysEl Coyote was pivotal in launching my culinary career.Johnny Bench was my childhood hero and favorite player.Data analytics play a significant role in modern baseball.I enjoy interacting with current Reds players at my restaurants.My culinary journey took me to Italy, shaping my cooking style.I prefer simple, crushable foods like pizza and Skyline.Craft beer is not my preference; I lean towards Miller Lite.I enjoy creating unique dining experiences for my guests.Food and baseball share a strategic connection in my life.I believe in the importance of balancing flavors in food.Sound Bites"I would crush that.""I love Dewey's pizza.""I love Miller Lite."Sponsored by Moerlein Lager House, host of the March 26, 2025 Opening Day Eve Party benefitting the Reds Community Fund!

Take a peek behind the scenes of the New Orleans Jazz & Heritage Festival to explore the heartwarming stories of four longtime food vendors. Discover how family traditions, cultural influences and unwavering passion come together to create some of Jazz Fest's iconic dishes. From Congo Square to Heritage Square, we'll hear how each vendor keeps their legacy thriving while welcoming us with open arms—and what it truly means to be part of the Jazz Fest family. JAZZ FEST VENDORS – BEHIND THE SCENES LINKS The Raw Truth: From The Gambia to NOLA – Charlie Mendy's Culinary Journey | https://bit.ly/3RE97Xk Gult Treasures Unveiled: How NOLA Chefs are Reimaging Local Seafood - featuring chef Dana Honn | https://bit.ly/4cipWka Backstage with Eat Fit: A Delicious Collaboration with New Orleans Festivals | https://bit.ly/4chLmhc Learn more about your ad choices. Visit megaphone.fm/adchoices

Alcocer is a semifinalist in this year's James Beard Awards, which is one of the most prestigious culinary honors in the country. Plus, this month's Midday Movies takes us to the shadowy world of film noir.

Welcome to the Hospitality Mentor Podcast! In this episode, host Steve Turk interviews Ji Hye Kim, the chef-owner of Miss Kim Korean Restaurant in Ann Arbor, Michigan. Ji Hye shares her unconventional journey from being an economics and political science student at the University of Michigan to becoming a renowned Korean chef. Starting as a server at a Japanese restaurant, Ji Hye recounts her transition into hospitality, becoming a cheesemonger at Zingerman's Delicatessen, and eventually opening Miss Kim. She discusses the challenges and successes she faced, including her innovative response to the pandemic and her plans for opening a new vegetarian restaurant, Little Kim. Ji Hye also offers invaluable advice on pursuing one's passion in the hospitality industry. Don't miss out on this inspiring and educational episode!00:00 Introduction and Guest Welcome01:03 Ji Hye Kim's Early Career and Education05:07 Transition to Hospitality08:20 Starting at Zingerman's and Developing Skills13:43 Path to Partnership and Food Cart Experience21:54 Opening Miss Kim Restaurant28:49 Navigating Challenges and Achievements32:33 Future Plans and Advice36:15 Conclusion and Final Thoughts

Special Guest Episode 1/4. This time we're exploring unique culinary connections, driving to the heart of Italian dining.SummaryIn this episode of the Bella Italy podcast, the hosts welcome their special guest Michela, who shares her to creating authentic culinary experiences in Rome. The conversation explores the importance of partnerships in providing genuine Italian experiences, the challenges of navigating touristy areas, and the philosophy behind Italian cuisine, emphasizing simplicity and emotional connection. Michela's passion for sharing her culture and culinary traditions shines through as she discusses her approach to hosting and cooking, making for an engaging and insightful episode. In this conversation, the speakers delve into the rich tapestry of Italian cuisine, particularly focusing on the allure of Roman food and the immersive dining experiences offered in a home setting. They discuss the simplicity and depth of traditional Roman dishes, the importance of human connection during meals, and how these experiences often become the highlight of a visitor's trip to Italy. The conversation highlights the cultural significance of food and the joy of sharing meals in a communal environment.TakeawaysUnderstanding the right mindset is crucial for enjoying Italy.Partnerships with local experts enhance the travel experience.Michela's journey reflects the importance of emotional connection in cooking.Simplicity in Italian cuisine is key to its depth and flavor.Authentic experiences can be found even in touristy cities.Building relationships with local partners enriches the travel experience.Cooking classes should be interactive and engaging for guests.The importance of using fresh, local ingredients in cooking.Family-style dining creates a warm and inviting atmosphere. Roman cuisine is characterized by its simplicity and depth.Traditional Roman dishes often use just three or four ingredients.The experience of dining in a home setting is immersive and unique.Guests often arrive with no expectations, leading to delightful surprises.Human connection is a vital part of the dining experience.The initial moments of gathering set the tone for the evening.Guests often form connections that enhance their experience.Technology is minimized to foster genuine interactions during meals.Feedback from guests often highlights the dining experience as a trip's highlight.Culinary experiences allow visitors to engage deeply with local culture.

Ad-free versions of episodes are available to Patrons. Thank you for your support and helping us pay for rent and recent hospital bills. We couldn't do this without you! --Rich, the sound guy. In this episode of Uncanny Japan, Thersa Matsuura explores the culinary rivalry between Kanto (Tokyo region) and Kansai (Osaka/Kyoto area). Discover the fascinating differences in flavors, preparation methods, and cultural attitudes that shape Japan's regional cuisines - from miso soup bases to tempura batters, unagi cutting techniques, and the contrasting takes on beloved dishes like okonomiyaki and tamagoyaki. Click here for Adventure Travel inspiration from our friends at Explore Worldwide. Don't Just Travel, Explore. [This description contains Amazon affiliate links. If you click on a link and make a purchase, I may receive a commission at no additional cost to you.] Uncanny Japan is author Thersa Matsuura. Check out her books including The Book of Japanese Folklore by clicking on the Amazon link.  If you'd like to help support the podcast and have a bedtime story read to you monthly, please visit Patreon. Discord: https://discord.gg/XdMZTzmyUb Patreon: https://www.patreon.com/thersamatsuura Website: https://www.uncannyjapan.com/ YouTube: https://www.youtube.com/@UncannyJapan Bluesky: https://bsky.app/profile/uncannyjapan.bsky.social Mastodon: https://famichiki.jp/@UncannyJapan Twitter: https://twitter.com/UncannyJapan Facebook: https://www.facebook.com/uncannyjapan/ Instagram: https://www.instagram.com/uncannyjapan/ Books on Amazon: https://www.amazon.com/Thersa-Matsuura/e/B002CWZ73Y/ref=sr_ntt_srch_lnk_1?qid=1500180689&sr=8-1 Buy Me a Coffee (one-time contribution): https://buymeacoffee.com/uncannyjapan

Jeannette is joined by creative genius and master chef Mohamad Albalkhi, who talks about his remarkable journey from his childhood as a farmer in Syria to leading the culinary team at the Movenpick Jumeirah Beach Resort. He discusses the passion and discipline that have fuelled his success, the importance of creativity in his culinary creations, and the collaborative spirit he fosters within his team. With personal stories about his life and his aspirations for the future, this episode is a testament to following one's dreams and the power of hard work and dedication. KEY TAKEAWAYS A strong passion for cooking and a relentless pursuit of dreams are crucial for success. The journey from a farmer's son in Syria to a culinary director showcases the importance of following one's passion. Embracing new ideas and continuously seeking inspiration from various sources, including other chefs and media, is essential for creativity in the culinary field. This approach helps in developing unique dishes and maintaining a fresh perspective. Building a strong, collaborative team is vital. Trusting team members and encouraging their input fosters a positive work environment where everyone feels valued and motivated to contribute. A disciplined approach to work, including maintaining a strong work ethic and a proactive mindset, is key to achieving career goals. This includes being dedicated to personal growth and the success of the team. BEST MOMENTS "I feel I will be doing a better job on the culinary side... my dad... told me, it's your choice." "I think the only thing behind that is the passion I really have." "Every single dish in the menu is a signature dish." "I believe I am the captain of the ship." "I always tell my kids, you know, one day I will open my own restaurant. I will have my own restaurant. I will be a Michelin star." This is the perfect time to get focused on what YOU want to really achieve in your business, career, and life. It’s never too late to be BRAVE and BOLD and unlock your inner BRILLIANT. Visit our new website https://brave-bold-brilliant.com/ - there you'll find a library of FREE resources and downloadable guides and e-books to help you along your journey. If you’d like to jump on a free mentoring session just DM Jeannette at info@brave-bold-brilliant.com. VALUABLE RESOURCES Brave Bold Brilliant - https://brave-bold-brilliant.com/ Brave, Bold, Brilliant podcast series - https://podcasts.apple.com/gb/podcast/brave-bold-brilliant-podcast/id1524278970 ABOUT THE HOST Jeannette Linfoot is a highly regarded senior executive, property investor, board advisor, and business mentor with over 30 years of global professional business experience across the travel, leisure, hospitality, and property sectors. Having bought, ran, and sold businesses all over the world, Jeannette now has a portfolio of her own businesses and also advises and mentors other business leaders to drive forward their strategies as well as their own personal development. Jeannette is a down-to-earth leader, a passionate champion for diversity & inclusion, and a huge advocate of nurturing talent so every person can unleash their full potential and live their dreams. CONTACT THE HOST Jeannette’s linktree - https://linktr.ee/JLinfoot https://www.jeannettelinfootassociates.com/ YOUTUBE - https://www.youtube.com/@braveboldbrilliant LinkedIn - https://uk.linkedin.com/in/jeannettelinfoot Facebook - https://www.facebook.com/jeannette.linfoot/ Instagram - https://www.instagram.com/jeannette.linfoot/ Tiktok - https://www.tiktok.com/@brave.bold.brilliant Podcast Description Jeannette Linfoot talks to incredible people about their experiences of being Brave, Bold & Brilliant, which have allowed them to unleash their full potential in business, their careers, and life in general. From the boardroom tables of ‘big’ international businesses to the dining room tables of entrepreneurial start-ups, how to overcome challenges, embrace opportunities and take risks, whilst staying ‘true’ to yourself is the order of the day.Travel, Bold, Brilliant, business, growth, scale, marketing, investment, investing, entrepreneurship, coach, consultant, mindset, six figures, seven figures, travel, industry, ROI, B2B, inspirational: https://linktr.ee/JLinfoot

(00:53) Chef Jonathan Homer, the executive chef at Pizzaiolo Primo in Market Square, takes us on an exhilarating journey through his career and aspirations. Transitioning from a successful stint at Blue Sky, Chef Homer immerses himself in Primo's world of Neapolitan-style cuisine, celebrated for its made-to-order pastas and irresistible wood-fired pizzas. We rave about the iconic crab limon and ragu bolognese with tagliatelle, and the art behind crafting a perfect margherita pizza that has sold thousands.Jonathan's story is one of resilience and passion, tracing back to family roots in Uniontown and Cleveland, where Polish and Italian community traditions first sparked his culinary dreams. Jonathan's journey is filled with personal challenges, including his father's illness and recovery, which propelled him toward his dreams in St. Louis. His time at Favazza's Italian restaurant taught him the finer points of fresh pasta making, cementing his dedication to the craft. (19:48) This chapter of his life paints a vivid picture of a chef who constantly evolves, learning from each experience and mentor he encounters, which continues with his return to Pittsburgh. (26:37) Later in the show, we explore the warmth and wings of Bigham Tavern in Mount Washington with Autumn Pawelec, and get a cherished family tradition of making homemade gnocchi from the Costanzo family. Join us for an episode filled with passion, perseverance, and flavor.Support the showLiked the episode? We'd love a coffee!

Chris Lindstrom hosts a conversation centered around the Rochester Supper Club, emphasizing its focus on communal dining and local ingredients. He chats with chef Mike Durfee and sommelier Shomari Smoak (@winewithsmoak), who share their experiences and the evolution of their collaboration. The duo discusses how they create unique, seasonal menus that highlight local flavors and pairings, making each dining experience distinct. Their relationship has grown from a shared passion for food and wine into a fruitful partnership.Companies mentioned in this episode: ROC Supper Club (@rocsupperclub) Living Roots Winery (@livingrootswine) Mercury Coffee (@mercurycoffee) Apollo's Praise (@apollospraise) New York Kitchen (@_nykitchen) The Commissary (@roccommissary) Maiah Johnson-Dunn (@thisismaiah Red Newt Cellars (@rednewtcellars)Mentioned in this episode:Punches & PopcornThe masters of Couch Potato style Mike Huntone, Jason Bills, and Dr. Dominic D'Amore take a deep dive into the best and worst of martial arts films. https://punches-and-popcorn.captivate.fm/Guglielmo's Home Grown Marinara SauceGuglielemo's Home Grown Marinara Sauce is available in your favorite grocery stores! Pick up a jar today! https://www.guglielmosauce.com/Sweet Pea Plant Based KitchenSweet Pea is a plant-powered kitchen helping you achieve wellness. Harnessing the power of food as medicine, we help you realize your happiest, healthiest self. Use promo code Lunchador15 for 15% off your order! https://sweetpeaplantbased.comJoe Bean Coffee - Coffee that lifts everyone.Use promo code Lunchador for 15% off your order! https://shop.joebeanroasters.com

Chapter 1 What's Salt & Time by Alissa Timoshkina"Salt & Time" by Alissa Timoshkina is a vibrant culinary exploration that combines personal memoir with traditional Russian recipes, reflecting the author's journey from Siberia to the UK. The book delights in the rich tapestry of Russian cuisine, emphasizing the importance of salt and time in both cooking and life. Timoshkina shares her childhood memories and cultural heritage, illustrating how food acts as a connector across generations. Each recipe is intertwined with stories, showcasing ingredients that evoke nostalgia and home. The narrative celebrates the beauty of seasonal cooking, highlighting dishes that resonate with love, family, and the essence of sharing meals. Overall, "Salt & Time" serves not just as a cookbook, but as a heartfelt tribute to the flavors and rituals that shape our identities through food.Chapter 2 Salt & Time by Alissa Timoshkina Summary"Salt & Time" by Alissa Timoshkina is a culinary memoir that blends personal narrative with recipes, reflecting on the author's experiences growing up in Russia and her journey as an immigrant in the UK. The book is structured around seasonal dishes and highlights the significance of food in shaping cultural identity and memories.Key themes in the book include:Cultural Heritage: Timoshkina discusses her Russian heritage, the history of traditional Russian cuisine, and its connection to her childhood. She shares stories of family gatherings, celebrations, and the communal experience of cooking and sharing meals.Immigration and Adaptation: The author explores the challenges and triumphs of adapting to a new culture, including the ways in which food bridges the gap between her past and present. She describes how she has integrated elements of her Russian culinary background with aspects of her life in the UK.Seasonality and Nature: Each chapter corresponds with the seasons, emphasizing the importance of seasonal ingredients and local produce. Timoshkina advocates for sustainable cooking practices and reconnecting with nature through food.Personal Growth and Reflection: The author uses cooking as a metaphor for personal growth, illustrating how her experiences have shaped her identity. The recipes often serve as a catalyst for reminiscing about her life journey.Overall, "Salt & Time" is not just a cookbook; it's a heartfelt exploration of how food connects us to our roots, our families, and each other. Timoshkina's writing is infused with nostalgia and appreciation for the simplicity and beauty of cooking, making it an engaging read for food lovers and those interested in the intersections of culture and identity.Chapter 3 Salt & Time AuthorAlissa Timoshkina is a writer, food stylist, and food photographer known for her innovative approach to cooking and storytelling through food. She is particularly recognized for her book "Salt & Time: Recipes from a Russian Kitchen," which was published in August 2020. This cookbook uniquely merges personal narratives, Russian culinary traditions, and modern cooking techniques.In addition to "Salt & Time," Alissa Timoshkina has contributed to various publications and has a following for her food-related content online. While she may have other works in progress or contributing pieces in anthologies and food magazines, as of now, "Salt & Time" stands out as her most prominent and celebrated publication.In terms of editions, the original edition of "Salt & Time" has been praised for its stunning photography and engaging storytelling, which captures the essence of both the recipes and the Russian culinary heritage. Many readers appreciate the hardcover format for its quality and presentation, making it a desirable edition for both cooking enthusiasts and those interested in cultural explorations through food.Chapter 4...

Join host Aaron Dante on the No Pix After Dark Podcast as he sits down with Dr. Lance London, the visionary behind the Carolina Kitchen. This episode delves into the inspiring story of a black-owned business making waves in Owens Mills with its new plant-based offerings. Dr. London shares his journey from aspiring dentist to successful restaurateur, driven by his father's entrepreneurial spirit. He recounts overcoming personal and professional challenges, including a devastating fire that led to a triumphant comeback, opening the doors to a new restaurant in Largo, Maryland. In this engaging conversation, discover how Dr. London combines his marketing prowess with culinary innovation to cater to diverse tastes, including the growing demand for plant-based options. Learn about the exciting expansion plans for Carolina Kitchen and the upcoming launch of Ma Pearls Louisiana Kitchen and Grill. Dr. London also offers valuable advice for aspiring entrepreneurs, emphasizing the importance of perseverance, focus, and a strong work ethic. Don't miss this episode filled with insights, inspiration, and a passion for food that promises to tantalize your taste buds.

Send us a textChef Opal Poullard's journey from the military to the culinary world is an inspiring tale of resilience and dedication. She shares her experiences, from competing on Food Network's Chopped to her upcoming goals of fostering the next generation of chefs through mentorship.• Chef Opal's military background and its influence on her culinary career • Transitioning from the military to competing in culinary competitions • The importance of mentorship and training in the culinary industry • Global culinary influences and how they shape Chef Opal's cooking style • Future plans for a cooking school and community engagementLook for Chef Opal at the U.S. Culinary Open at the NAFEM Show in Atlanta February 26th-28th. Follow her IG @chef_opal_Hot off the press! Metro is thrilled to introduce a brand-new way to nominate your favorite eatery for the 2025 Kitchen Storage Makeover, now with a whopping $100,000 value! Learn more on their IG @metrofoodservice Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. 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!

Fluent Fiction - Hungarian: Tradition Meets Innovation: A Culinary Journey at Normafát Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-01-16-23-34-02-hu Story Transcript:Hu: A hó fehér takaróként borította be Normafát.En: The snow covered Normafát like a white blanket.Hu: Az ágak súlyával küzdöttek a csendes téli nap alatt.En: The branches struggled under the weight during the quiet winter day.Hu: Zoltán és Emese a piacon sétáltak, a friss levegő a bőrükbe csípett.En: Zoltán and Emese walked through the market as the fresh air nipped at their skin.Hu: Az eladók hangosan kínálták a kolozsvári szalonnát és a füstölt kolbászt.En: Vendors loudly offered kolozsvári szalonnát and smoked sausage.Hu: Mindenütt vásárlók forgolódtak, barátok üdvözölték egymást.En: Shoppers were bustling everywhere, friends greeted each other.Hu: Zoltán, a szenvedélyes szakács, minden asztalnál gondosan válogatott.En: Zoltán, a passionate chef, carefully selected at every table.Hu: A hortobágyi húsos palacsinta hozzávalóit keresve, elmagyarázta Emesének, miért fontosak a hagyományos ízek.En: Searching for the ingredients for hortobágyi húsos palacsinta, he explained to Emese why traditional flavors are important.Hu: "Ez a palacsinta," mondta, "az őseink receptjeiből származik.En: "This pancake," he said, "comes from our ancestors' recipes.Hu: Az íze mesél a múltunkról."En: Its taste tells the story of our past."Hu: Emese érdeklődve figyelte, de szeme sarkában már másról is álmodott.En: Emese watched with interest, but she was already dreaming of something else from the corner of her eye.Hu: Szeretett volna egy kis csavart vinni a régi receptekbe.En: She wanted to add a little twist to the old recipes.Hu: Színes paprikákat képzelt a pörkölt mellé, valami, ami friss és új.En: She imagined colorful peppers alongside the stew, something fresh and new.Hu: "Mi lenne, ha modernizálnánk kicsit?" kérdezte óvatosan.En: "What if we modernized it a bit?" she asked cautiously.Hu: "Hozzáadhatnánk valami különlegeset."En: "We could add something special."Hu: Zoltán felhúzta a szemöldökét.En: Zoltán raised his eyebrows.Hu: A hagyományok megszegése neki szinte szentségtörés volt.En: Breaking traditions was almost sacrilegious to him.Hu: Ám látta, mennyire lelkesedik Emese az új ötletekért.En: Yet he saw how enthusiastic Emese was about new ideas.Hu: A piacon sétálva, mindketten egyre mélyebb vitába bonyolódtak.En: As they strolled through the market, they became embroiled in a deeper and deeper debate.Hu: Végül a házi készítésű töltött káposztánál álltak meg.En: Finally, they stopped at the homemade stuffed cabbage.Hu: "Nézd," mondta Zoltán, "megértem.En: "Look," said Zoltán, "I understand.Hu: Mit szólnál, ha a töltött káposztába csempésznénk egy kis csavart? Egy különleges szósz?En: What if we added a twist to the stuffed cabbage? A special sauce?Hu: Én megígérem, hogy megőrzöm a hagyományos ízeket a többi fogásban."En: I promise to preserve the traditional flavors in the other dishes."Hu: Emese bólintott.En: Emese nodded.Hu: Ez volt a kompromisszum, amit remélt.En: This was the compromise she hoped for.Hu: Közösen választották ki a legfrissebb zöldségeket és az illatos fűszereket.En: Together, they selected the freshest vegetables and fragrant spices.Hu: A piacon minden eladó mosolyogva figyelte őket, ahogy receptötletekről és ízekről beszélgettek.En: Every vendor in the market watched them with smiles as they discussed recipe ideas and flavors.Hu: A konyhában a munka egy színes, vidám káoszzá alakult.En: In the kitchen, the work turned into a colorful, joyful chaos.Hu: Zoltán kevergette a pörköltet, míg Emese paradicsom-csípős szószt készített.En: Zoltán stirred the stew while Emese prepared a tomato-spicy sauce.Hu: A hagyományos ízek találkoztak a modern ötletekkel, és ahogy minden a helyére került, érezték, hogy valami különleges készül.En: Traditional flavors met modern ideas, and as everything fell into place, they felt something special was being created.Hu: A barátok este összegyűltek Zoltán otthonában.En: That evening, friends gathered at Zoltán's home.Hu: A lakoma elkápráztatta őket.En: The feast dazzled them.Hu: Az új szósz, amit Emese megálmodott, tökéletesen illett Zoltán fogásaihoz.En: The new sauce that Emese had dreamed up complemented Zoltán's dishes perfectly.Hu: Az este során mindketten összenéztek, mosollyal a szájukon.En: Throughout the evening, they exchanged glances with smiles on their faces.Hu: Megértették, hogy a hagyomány és az újítás kéz a kézben járhat.En: They understood that tradition and innovation can go hand in hand.Hu: Zoltán elégedetten nézte, ahogy Emese elmerül az ételek dicséretében.En: Zoltán watched with satisfaction as Emese basked in the praise of the dishes.Hu: "Akármilyen új is," mondta mosolyogva, "a hagyomány mindig szívünk mélyén él tovább."En: "No matter how new it is," he said with a smile, "tradition always lives on in the depths of our hearts."Hu: A téli éjszaka mindkettejük számára melegséget hozott.En: The winter night brought warmth to both of them.Hu: Az együttműködés során mindketten valami újat tanultak: a múlt tiszteletét és a jövőbe vetett hit bármikor összekapcsolható, ha van elég nyitottság és bizalom.En: Through their collaboration, they both learned something new: respect for the past and belief in the future can always be connected if there is enough openness and trust. Vocabulary Words:blanket: takaróbranches: ágakstruggled: küzdöttekmarket: piaconvendors: eladókshoppers: vásárlókbustling: forgolódtakgreeted: üdvözöltékchef: szakácsselected: válogatottingredients: hozzávalóitexplained: elmagyaráztaancestors: őseinkrecipes: receptjeibőlflavors: ízekstew: pörköltimagined: képzelttwist: csavartmodernized: modernizálnánkcautiously: óvatosanenthusiastic: lelkesedikembroiled: bonyolódtakdebate: vitábasacrilegious: szentségtöréscompromise: kompromisszumfragrant: illatoschaos: káoszzágathered: összegyűltekdazzled: elkápráztattasatisfaction: elégedetten

Shaye Koester-Wanner and James Berry discuss the importance of organ meats in nutrition, the challenges in the supply chain, and the cultural shifts that have led to a decline in organ meat consumption. They explore the health benefits of organ meats, the birth of Pluck as a solution for incorporating these nutrient-dense foods into diets, and practical tips for cooking and enjoying organ meats. The discussion highlights the need for a change in consumer perspective and the potential for supporting local farms and ranchers.  Chapters 00:00 Revolutionizing the Supply Chain for Organ Meats 02:54 The Value of Organ Meats in Nutrition 06:11 James Berry's Culinary Journey and Mission 09:06 The Birth of Pluck: A Solution for Nutritional Needs 11:57 Understanding the Nutritional Benefits of Organ Meats 14:50 Cultural Shifts and the Decline of Organ Meat Consumption 18:03 Addressing Myths About Organ Meats 20:52 Practical Tips for Cooking and Incorporating Organ Meats 28:50 Incorporating Organ Meats into Your Diet 33:03 The Benefits of Organ Meats for Ranchers 39:11 Understanding Grass-Fed vs. Corn-Fed Beef 47:10 The Future of Ranching and Consumer Education   Resources: Learn More About PLUCK: https://eatpluck.com/?ref=SHAYEWANNER  https://www.casualcattleconversations.com/ranchermind-events/p/move-the-ranch-forward-2025 

Chapter 1 What's Mosquito Supper Club by Melissa M. Martin"Mosquito Supper Club" by Melissa M. Martin is a poignant culinary memoir that intertwines the vibrant culture of Louisiana's bayou cuisine with the author's personal journey. Martin, a chef and advocate for sustainable cooking practices, shares her experiences growing up in a family rooted in the traditions of Cajun cooking. The book offers a rich exploration of the deep connections between food, community, and heritage, showcasing recipes that celebrate local ingredients and the cultural narratives behind them. Through storytelling, Martin highlights the importance of preserving Louisiana's culinary history, while also addressing contemporary issues such as environmental conservation and the impact of industrialization on traditional foodways. The narrative is both a tribute to her upbringing and a call to recognize the uniqueness of Louisiana's culinary landscape.Chapter 2 Mosquito Supper Club by Melissa M. Martin Summary"Mosquito Supper Club" by Melissa M. Martin is a culinary memoir that intertwines the author's life experiences with the rich culinary traditions of Louisiana. The book showcases the unique flavors and dishes of the Gulf Coast, particularly the practice of cooking and sharing meals with family and friends in a culturally diverse environment. Martin emphasizes the importance of community and heritage in food preparation, drawing on her upbringing in a family deeply connected to fishing, farming, and local ingredients.Through personal anecdotes, the author explores themes such as the impact of climate change on traditional fishing practices, the significance of preserving cultural heritage, and the transformative power of food as a medium of connection. Each chapter offers not just recipes but also narratives that highlight the intersection of food, family, and the environment, encouraging readers to appreciate the stories behind the dishes they prepare and consume. Overall, Martin's work serves as a love letter to Louisiana's culinary traditions, while advocating for sustainability and community-driven practices in the food industry.Chapter 3 Mosquito Supper Club AuthorMelissa M. Martin is an American author and chef, known for her work that focuses on Southern cuisine and culture, particularly reflecting the culinary traditions of Louisiana. She released the book "Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou" on September 24, 2019. This book combines Martin's personal memories and experiences with recipes native to her Cajun heritage, showcasing the unique flavors of the Louisiana bayou and emphasizing sustainable practices in food sourcing.Apart from "Mosquito Supper Club," Melissa Martin is also the creator of a blog and has contributed various articles on food and culture to magazines and culinary publications. While she is primarily known for this book, it is considered her breakout work, emphasizing her voice in the culinary landscape.In terms of editions, the best edition of "Mosquito Supper Club" is generally regarded as the hardcover edition, which includes stunning photography and a beautiful design that complements the vibrant storytelling and recipes. This edition has received acclaim for both its visual presentation and its engaging narrative, making it a collectible item for fans of food literature and Cajun cuisine.Chapter 4 Mosquito Supper Club Meaning & ThemeMosquito Supper Club Meaning"Mosquito Supper Club" by Melissa M. Martin is more than just a cookbook; it is a heartfelt exploration of Louisiana's culture, particularly the culinary traditions of the bayou and the impact of the state's environment on food. Here are several key meanings and themes explored throughout the book:Connection to Heritage: The book reflects Martin's deep roots in southern Louisiana and highlights the importance of food as a vessel...

In this flavorful episode of Save it for the Blind, Jeff Smith and Carson Odegard welcome Scott Leysath, also known as The Sporting Chef, to share his culinary journey through the world of wild game cooking. From his earliest inspirations to becoming a household name on networks like HGTV and the Outdoor Channel, Scott dives into the experiences and mentors that shaped his career. The conversation heats up as they tackle common mistakes in preparing wild game (and how to fix them!), the unique challenges of cooking non-traditional species on his hit show Dead Meat, and the surprising animals that left a lasting impression. Plus, Scott reveals the three must-have ingredients for crafting a killer wild game dish. Whether you're a seasoned chef or just starting your journey with wild game cooking, this episode offers practical tips, engaging stories, and plenty of inspiration. Tune in, subscribe to Save it for the Blind, and share this episode with your fellow outdoor enthusiasts. Don't forget to leave a review and support the art of wild game cooking!

Enrico Puglisi shares his journey from a small Sicilian town to becoming a renowned innovator in the fly fishing industry. He reflects on his upbringing in Naples, his passion for cooking inspired by his mother, and meeting his wife, Karen, while pursuing culinary arts. Moving to Queens, New York, in 1980, Enrico discovered fly fishing, leading to the creation of EP Flies. With a focus on synthetic materials, durability, and innovation, his products revolutionized the fly fishing world. Enrico's story blends love, tradition, and a commitment to crafting high-quality materials for anglers worldwide. Thanks to our incredible sponsors: www.naturesspiritflytying.netwww.nor-vise.comcrosscurrentinsurance.comflyfishingshow.com Episode Highlights [01:16] Enrico's Background [03:40] Culinary Journey [14:40] Transition to Fly Fishing [19:55] Genesis of Enrico Puglisi Flies as a Company[24:42] Product Development [44:27] Connect with Enrico   Visit Enrico's Website epflies.com

Jesse Griffiths is a celebrated chef, hunter, and storyteller reshaping the culinary landscape of Texas. As the visionary behind Dai Due, a restaurant that champions sustainable, locally sourced, and seasonally inspired cooking, Jesse has mastered the art of connecting people to their food. With a deep respect for nature and tradition, he's also an author and educator who inspires others to embrace the beauty of wild game, foraging, and the flavors of Texas. In this episode, we sit down with Jesse Griffiths, the culinary mind behind Dai Due. Jesse takes us on a journey from his early days as a supper club pioneer to running a restaurant that's a beacon for sustainability and authenticity in Austin's food scene. We dive into his passion for hunting, his respect for nature's ingredients, and how he's inspiring a new generation to reconnect with their food. Whether it's rendering beef tallow for fries or crafting the perfect peach pie with lard, Jesse's insights will make you rethink what it means to eat well. What we cover:- Dai Due's Origins: From supper club to Austin culinary landmark.- Building menus around seasonal, local ingredients.- Grass-fed beef and beef tallow resurgence. - How European simplicity and respect for ingredients shaped Jesse's approach - Overcoming hurdles to create a transparent and healthy kitchen. Timestamps:(00:00) Evolution of Dai Due Restaurant(14:25) Culinary Journey and Italian Inspiration(24:44) Revolutionizing Food Sourcing and Education(33:50) Culinary Traditions and Ingredients(48:04) Financial Sustainability and Culinary Transparency(55:11) Local Food Sourcing and Humility(59:06) Mutual Inspiration Among Austin Chefs(01:04:51) Hunting Influence on Dai Due(01:15:37) Influences and Future Culinary Concepts(01:27:25) Salt and Time's Departure and Evolution*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Jesse:InstagramDai DueJesse's BooksConnect with Brett:InstagramXConnect with Harry:InstagramXConnect with Meat Mafia:Instagram - Meat MafiaX - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinX - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIAMaui Nui- 15% OFF. Use CODE: MEATMAFIA

In this special crossover episode of Chef's PSA Podcast and Sucio Talks, join Chef Andre Natera and David Sucio for a deep dive into the world of Michelin stars, chef stories, and the culinary journey. This engaging conversation spans two hours, offering a candid look at what it takes to succeed in the high-pressure world of top-tier kitchens. The discussion covers everything from the Texas Michelin awards to life lessons from working in renowned establishments like Meadowood. The hosts also critique the modern food critic, dive into the impact of Yelp reviews, and explore the evolving nature of chef training in the digital age. Whether you're a seasoned chef, an aspiring cook, or someone curious about the world of fine dining, this episode is packed with insight, honesty, and a bit of humor. Watch now to hear firsthand the experiences and wisdom from two culinary experts who have seen it all, from the kitchen to the critic's table. Sucio Talks Listen on Spotify Here Subscribe to my Substack! ⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠https://chefspsa.com/⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠

This discussion is a dip back into the extensive Intelligence Squared archive, first aired in late 2022. Jerk chicken, curried goat, ackee and saltfish - these are just some of the famous dishes which make up the varied patchwork of Jamaican cuisine. With influences from West Africa, Spain, China and the East India region, each dish can tell a different story ranging from the influence of indigenous groups to the arrival of settlers, colonialists, and enslaved people who have lived on the Caribbean island throughout history. In this episode of the podcast we're joined by cooks and food writers Melissa Thompson, author of Motherland: A Jamaican Cookbook, and Riaz Phillips, author of West Winds: Recipes, History and Tales from Jamaica, to explore how Jamaican food has evolved and travelled throughout the world. Let us know your thoughts! Take a moment to fill in our Intelligence Squared Audience Survey and be in with the chance of winning a £50 Amazon gift card. If you'd like to become a Member and get access to all our full conversations, plus all of our Members-only content, just visit intelligencesquared.com/membership to find out more. For £4.99 per month you'll also receive: - Full-length and ad-free Intelligence Squared episodes, wherever you get your podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series - 15% discount on livestreams and in-person tickets for all Intelligence Squared events ... Or Subscribe on Apple for £4.99: - Full-length and ad-free Intelligence Squared podcasts - Bonus Intelligence Squared podcasts, curated feeds and members exclusive series ... Already a subscriber? Thank you for supporting our mission to foster honest debate and compelling conversations! Visit intelligencesquared.com to explore all your benefits including ad-free podcasts, exclusive bonus content and early access. ... Subscribe to our newsletter here to hear about our latest events, discounts and much more. https://www.intelligencesquared.com/newsletter-signup/ Learn more about your ad choices. Visit podcastchoices.com/adchoices