Podcasts about culinary journey

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  

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.

We're re-releasing this inspiring episode from February 2021 for our growing audience who may not have discovered it yet. Join us as Michelin-starred chef Nathan Outlaw speaks with Kris from his base in Port Isaac. From early days in contract catering with his father, to working with the legendary Rick Stein, and eventually running his own award-winning restaurants, Nathan shares his honest and humble take on success, leadership, and balance in the high-pressure world of hospitality. This candid conversation offers valuable insights into both the culinary world and the importance of looking after your wellbeing - something we're deeply passionate about at The Burnt Chef Project. Visit www.theburntchefproject.com to learn more about our work in mental health advocacy for hospitality professionals.

Discover the heart and soul of Simbithi Country Club's kitchen as Executive Chef Godfrey Kinyanjui reveals his inspiring journey, culinary philosophy, and a sneak peek at the exciting new menu. Tune in to The Morning Show with Dave Charles at 7:40am on Tuesday, 29th April 2025!

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

Brenda Miller, owner of Velvet's Big Easy in Tacoma, transitioned from a successful career at Boeing to pursue her culinary passion. With the support of Chase's Coaching for Impact Program, Miller received mentorship and hands-on assistance from Sheila Winston, Vice President and Certified Senior Business Consultant at Chase Bank. This guidance helped Miller transform her business from a food truck and catering service into a thriving brick-and-mortar restaurant. Interview by Chris B. Bennett.

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.

In the latest episode of The Food Professor Podcast, we dive into a wide range of topics, from international trade tensions to the evolving role of social media in the culinary world. We kick off the episode with the announcement that Canada will be the country of honour at the SIAL Food Innovation Show, reflecting on the importance of celebrating Canadian food and innovation during shifting global dynamics.We then turn our attention to the pork industry in Canada, discussing recent geopolitical issues that have led to uncertainty, including tensions with China and auto tariffs from the United States. Sylvain shares insights from his recent talk at the Ontario Pork Convention, where industry stakeholders expressed concerns over market volatility and the potential impact of reduced Chinese pork imports. He discusses how pork producers hope to leverage domestic barbecue season to boost sales, given the rising costs of beef and poultry.Michael and Sylvain also reflect on the political landscape in Canada as an election approaches, discussing how the changing dynamics between the Liberals and Conservatives could impact the agriculture and food sectors. They touch on recent poll swings and analyze the political strategies shaping the campaigns, particularly how geopolitical leadership and dealing with major global players like Trump and China have become central issues.The conversation shifts to business strategy as they discuss Unilever's management challenges with the Ben & Jerry brand, examining how corporate culture clashes between activism and profitability affect the company's public image. The hosts debate whether it was ever a good idea for Unilever to acquire such a distinctively activist brand and speculate on how the unfolding lawsuits might play out.We also discuss the Loblaw body cam pilot project, aimed at enhancing security amid rising organized retail crime. Michael explains the strategic reasons behind implementing body cams, emphasizing the dual purpose of evidence collection and deterrence. Sylvain shares his perspective on the ethical considerations and how other retailers might respond if the initiative proves successful.Finally, the episode's highlight features a captivating interview with Chef Tuệ Nguyễn, celebrated chef, cultural storyteller, and viral content creator. Tuệ, the visionary behind ĐiĐi in Los Angeles and the cookbook Ði Ăn, shares her journey from Vietnam to LA, building her culinary brand and amassing over 1.3 million followers. She discusses authenticity and creativity at the heart of her success and how social media has played a crucial role in driving her restaurant's popularity.This episode delivers a balanced blend of current food industry insights, retail crime analysis, and an inspiring chef's story, making it a must-listen for food enthusiasts and industry professionals.RC Showhttps://www.rcshow.com/https://www.indigo.ca/en-ca/di-an-the-salty-sour-sweet-and-spicy-flavors-of-vietnamese-cooking-with-twaydabae-a-cookbook/9781668003800.html The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Ready for a foodie adventure? Tune in to "The Main Ingredient" as we chat with Chef Stephan Marshan about his culinary journey and delicious creations at Toukie's Restaurant!

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

Fluent Fiction - Korean: From Market Mayhem to Seollal Success: Jisoo's Culinary Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2025-03-03-23-34-02-ko Story Transcript:Ko: 명절이 다가오는 어느 겨울 끝자락, 초봄의 기운이 느껴지는 날이었다.En: On the brink of winter as the holiday approached, there was a hint of early spring in the air.Ko: 지수와 민준은 밝은 시장에 들어섰다.En: Jisoo and Minjun entered the bustling market.Ko: 설날을 맞아 가족을 위한 특별한 음식을 준비하기 위해 장을 보러 온 것이다.En: They were there to shop for special food to prepare for their family for Seollal, the Korean Lunar New Year.Ko: 시장은 많은 사람들로 북적거렸다.En: The market was bustling with many people.Ko: 가게마다 신선한 재료들과 수공예품들이 가득했다.En: Each store was filled with fresh ingredients and handmade crafts.Ko: 사람들은 웃고 떠들며 시끌벅적했다.En: People laughed and chatted, creating a lively atmosphere.Ko: 지수는 처음으로 환갑을 맞은 할아버지를 위해 맛있는 설날 음식을 만들겠다고 가족들에게 약속했다.En: Jisoo had promised her family she would cook delicious Seollal dishes for her grandfather's first 60th birthday celebration.Ko: 그녀는 결의에 찬 눈빛으로 장을 보기 시작했다.En: With a determined look in her eyes, she began her shopping.Ko: "지수야, 이쪽으로 와봐. 저기 야채가 신선해 보여." 민준이 외쳤다.En: "Jisoo, come over here. The vegetables look fresh," Minjun shouted.Ko: 민준은 자유롭고 느긋한 성격이라 시장의 활기를 좋아했다.En: With his free-spirited and laid-back personality, Minjun enjoyed the market's liveliness.Ko: 그는 지수에게 도움이 되겠다고 자청했다.En: He volunteered to help Jisoo.Ko: 지수는 장바구니를 들고 야채 코너로 갔다.En: Jisoo went to the vegetable section carrying a shopping basket.Ko: 두 사람은 고사리, 무, 두부 같은 재료들을 골라 장바구니에 담았다.En: Together, they picked out ingredients like bracken, radish, and tofu, and placed them in the basket.Ko: 하지만 시장은 너무 붐비고 인기 있는 재료들은 금세 동나기 시작했다.En: However, the market was so crowded that popular ingredients quickly sold out.Ko: 지수는 중요한 재료가 없는 것을 발견했다.En: Jisoo realized she was missing an important item.Ko: "어떡하지..." 그녀는 걱정으로 얼굴이 어두워졌다.En: "What should I do..." she worried, her face darkening with concern.Ko: "지수, 재료 조금 바꿔서 다른 걸 쓸 수 있잖아?" 민준은 긍정적인 제안을 했다.En: "Jisoo, you can substitute some ingredients with others, right?" Minjun made a positive suggestion.Ko: 하지만 지수는 가족의 높은 기대치에 대한 부담감에 쉽게 결정을 내리지 못했다.En: But Jisoo struggled to make a decision due to the pressure of her family's high expectations.Ko: 그러던 중, 지수의 눈에 마지막으로 필요한 재료를 파는 상인이 보였다.En: In the meantime, Jisoo spotted a vendor selling the last needed ingredient.Ko: 그러나 그녀는 그 앞에서 예전에 집안 행사에서 경쟁했던 친척을 만났다.En: However, she encountered a relative she had previously competed with at a family event.Ko: 두 사람은 같은 재료를 원했고, 대치 상황이 벌어졌다.En: Both wanted the same ingredient, creating a standoff.Ko: "지수야, 잠깐 이야기 좀 해보자." 민준이 말했다.En: "Jisoo, let's have a quick chat." Minjun said.Ko: 그는 상인에게 양해를 구하고 친척과 반반씩 나누자고 제안했다.En: He sought the vendor's understanding and proposed splitting the ingredient with the relative.Ko: 다행히, 친척은 이에 동의했다.En: Fortunately, the relative agreed.Ko: 두 사람은 이제 필요한 재료를 다 모았다.En: The two managed to gather all the necessary ingredients.Ko: 집에 돌아가는 길, 짐이 무거웠지만 마음은 가벼웠다.En: On the way home, the load was heavy, but their hearts were light.Ko: 지수는 친구의 도움이 얼마나 큰 의미가 있는지 깨달았다.En: Jisoo realized the significance of a friend's help.Ko: 결국 중요한 것은 음식의 맛뿐만 아니라 가족과 함께 하는 시간이라는 것을 알게 되었다.En: Ultimately, she learned that what mattered was not only the taste of the food but also the time spent with family.Ko: 설날 아침, 지수는 사랑으로 가득한 음식을 가족들에게 내놓았다.En: On the morning of Seollal, Jisoo served love-filled dishes to her family.Ko: 그리고 가족들은 그녀에게 찬사를 보냈다.En: Her family praised her.Ko: 지수는 미소를 지었다.En: Jisoo smiled.Ko: 그녀는 결국 성공했다.En: She had succeeded after all. Vocabulary Words:brink: 끝자락approached: 다가오는hint: 기운bustling: 북적거렸다ingredients: 재료들handmade: 수공예품chatted: 떠들며atmosphere: 분위기determined: 결의에 찬volunteered: 자청했다liveliness: 활기section: 코너substitute: 바꿔서pressure: 부담감expectations: 기대치spotted: 눈에 띄었다standoff: 대치 상황vendor: 상인proposed: 제안했다splitting: 나누자고fortunately: 다행히significance: 의미ultimately: 결국praise: 찬사faced: 직면한relative: 친척competed: 경쟁했던encountered: 만났다concern: 걱정struggled: 고군분투했다

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...

Fluent Fiction - Spanish: Inés' Culinary Journey: Embracing Tradition & Heritage Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2025-01-09-08-38-19-es Story Transcript:Es: El sol de verano brillaba intensamente sobre la comunidad indígena.En: The summer sun shone brightly over the comunidad indígena.Es: El mercado estaba lleno de sonidos y colores.En: The market was filled with sounds and colors.Es: Las pequeñas carpas mostraban frutas frescas, especias exóticas y textiles tejidos a mano.En: The small tents displayed fresh fruits, exotic spices, and handmade woven textiles.Es: La brisa llevaba el inconfundible aroma de las hierbas frescas mientras familias y amigos charlaban animadamente.En: The breeze carried the unmistakable aroma of fresh herbs as families and friends chatted animatedly.Es: Inés caminaba por los pasillos del mercado.En: Inés walked through the aisles of the market.Es: Sus ojos brillaban con curiosidad, pero también había algo de nerviosismo.En: Her eyes shone with curiosity, but there was also a hint of nervousness.Es: El Día de Reyes se acercaba y ella quería hacer un platillo tradicional para honrar a sus antepasados.En: The Día de Reyes was approaching, and she wanted to make a traditional dish to honor her ancestors.Es: Sin embargo, encontrar los ingredientes adecuados y entender el proceso parecía complicado.En: However, finding the right ingredients and understanding the process seemed complicated.Es: Luz, su amiga de toda la vida, estaba a su lado.En: Luz, her lifelong friend, was by her side.Es: Luz amaba el mercado y conocía bien cada rincón.En: Luz loved the market and knew every corner well.Es: "No te preocupes, Inés.En: "Don't worry, Inés.Es: Hoy aprenderemos juntas," dijo Luz sonriendo, intentando tranquilizar a Inés.En: Today we'll learn together," said Luz with a smile, trying to reassure Inés.Es: A pesar de la compañía de Luz, Inés sentía que necesitaba más guía.En: Despite Luz's company, Inés felt that she needed more guidance.Es: Al fondo del mercado, vio a Pablo, un anciano sabio quien había vivido su vida siguiendo las tradiciones de su comunidad.En: At the back of the market, she saw Pablo, a wise elder who had lived his life following the traditions of his community.Es: “Vamos a hablar con Pablo,” sugirió Inés.En: “Let's go talk to Pablo,” suggested Inés.Es: A medida que se acercaban, Pablo estaba sentado frente a su puesto, rodeado de hierbas y especias.En: As they approached, Pablo was sitting in front of his stall, surrounded by herbs and spices.Es: Inés explicó su deseo de crear un platillo tradicional, pero también confesó sus dudas.En: Inés explained her desire to create a traditional dish but also confessed her doubts.Es: Pablo la escuchó con atención y asintió lentamente.En: Pablo listened attentively and nodded slowly.Es: “Cada ingrediente cuenta una historia, Inés,” dijo Pablo.En: “Each ingredient tells a story, Inés,” said Pablo.Es: Con paciencia, él mostró a Inés cómo seleccionar las mejores especias y los ingredientes más frescos.En: With patience, he showed Inés how to select the best spices and the freshest ingredients.Es: Hablaron sobre la importancia de la tradición, y Pablo compartió recuerdos de su infancia cuando ayudaba a su madre a cocinar para las mismas celebraciones.En: They talked about the importance of tradition, and Pablo shared memories of his childhood when he helped his mother cook for the same celebrations.Es: Guiada por Pablo, y animada por Luz, Inés comenzó a entender no solo cómo hacer el platillo, sino también su significado.En: Guided by Pablo and encouraged by Luz, Inés began to understand not only how to make the dish, but also its significance.Es: Había algo profundo en seguir los pasos de aquellos que caminaron antes que ella.En: There was something profound in following the steps of those who walked before her.Es: El día de la celebración llegó.En: The day of the celebration arrived.Es: La familia de Inés se reunió alrededor de la mesa ansiosos por probar el platillo que había preparado.En: Inés' family gathered around the table, eager to taste the dish she had prepared.Es: La mezcla de sabores era perfecta; el aroma inundaba la habitación.En: The blend of flavors was perfect; the aroma filled the room.Es: La familia mostró admiración y orgullo.En: The family showed admiration and pride.Es: Inés sintió un calor en su corazón, una conexión renovada con sus raíces.En: Inés felt a warmth in her heart, a renewed connection with her roots.Es: Había descubierto un balance entre lo moderno y lo tradicional, uniendo sus dos mundos.En: She had discovered a balance between the modern and the traditional, uniting her two worlds.Es: Al final de la noche, mientras los últimos rayos de sol desaparecían, Inés se dio cuenta de algo importante: había encontrado su lugar entre sus raíces y su vida presente.En: At the end of the night, as the last rays of the sun disappeared, Inés realized something important: she had found her place between her roots and her present life.Es: Con una sonrisa, agradeció a Luz y Pablo por su apoyo y prometió seguir explorando y honrando su herencia cultural.En: With a smile, she thanked Luz and Pablo for their support and promised to continue exploring and honoring her cultural heritage. Vocabulary Words:the community: la comunidadthe market: el mercadothe breeze: la brisathe aroma: el aromato chat: charlaranimatedly: animadamentethe aisle: el pasillothe flavor: el saborthe elder: el ancianothe corner: el rincónto reassure: tranquilizarto approach: acercarsewise: sabiothe stall: el puestoto nod: asentirthe memory: el recuerdothe childhood: la infanciaprofound: profundothe celebration: la celebraciónto gather: reunirsethe dish: el platilloto fill: inundarthe pride: el orgullothe warmth: el calorthe root: la raízto unite: unirto explore: explorarto honor: honrarthe heritage: la herenciathe process: el proceso

Fluent Fiction - Italian: Venetian Epiphany: A Chef's Culinary Journey of Discovery Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-01-07-08-38-20-it Story Transcript:It: Luca camminava lungo le calli di Venezia, i suoi passi rimbombavano sul ponte di Rialto.En: Luca walked along the calli of Venice, his footsteps echoing on the Rialto Bridge.It: Era una mattina fredda d'inverno, la città avvolta da una leggera foschia che saliva dai canali.En: It was a cold winter morning, the city enveloped in a light mist rising from the canals.It: Le luci del mercato di Rialto brillavano, attirando i visitatori come un faro.En: The lights of the Rialto market shone, attracting visitors like a beacon.It: Luca aveva un obiettivo: preparare un banchetto speciale per l'Epifania.En: Luca had a goal: to prepare a special banquet for Epiphany.It: Voleva mostrare alla sua famiglia i suoi progressi come giovane chef.En: He wanted to show his family his progress as a young chef.It: Con lui c'era la sorella Giulia, sempre pronta a dare una mano.En: With him was his sister Giulia, always ready to lend a hand.It: Il mercato era pieno di gente.En: The market was full of people.It: Profumi di agrumi e spezie si mescolavano nell'aria.En: Scents of citrus and spices mingled in the air.It: Le bancarelle straripavano di prodotti invernali: arance, radicchio, carciofi freschi.En: The stalls overflowed with winter products: oranges, radicchio, fresh artichokes.It: Ma per la sua ricetta speciale, Luca cercava ingredienti rari.En: But for his special recipe, Luca was looking for rare ingredients.It: "Luca, guarda questi funghi!"En: "Luca, look at these mushrooms!"It: esclamò Giulia, indicando una cassa di funghi porcini.En: exclaimed Giulia, pointing to a crate of porcini mushrooms.It: "Perfetti per quel risotto che vuoi preparare."En: "Perfect for that risotto you want to make."It: "Sono meravigliosi, Giulia, ma non posso spendere troppo.En: "They're wonderful, Giulia, but I can't spend too much.It: Abbiamo ancora molte cose da comprare," rispose Luca.En: We still have many things to buy," replied Luca.It: Mentre si avvicinavano alla bancarella di Angelo, un vecchio amico del mercato, Luca sentì una speranza crescere.En: As they approached Angelo's stall, an old friend from the market, Luca felt a hope growing.It: Angelo era noto per avere sempre qualcosa di speciale.En: Angelo was known for always having something special.It: "Ciao Angelo!"En: "Hi Angelo!"It: salutò Luca, "Hai qualcosa di speciale per il mio banchetto di Epifania?"En: greeted Luca, "Do you have something special for my Epiphany banquet?"It: Angelo sorrise, i suoi occhi brillavano di saggezza.En: Angelo smiled, his eyes shining with wisdom.It: "Ah, Luca!En: "Ah, Luca!It: Ho qualcosa che ti potrebbe interessare," disse, estraendo una piccola cassa di zafferano.En: I have something that might interest you," he said, pulling out a small crate of saffron.It: "È raro in inverno, ma il suo sapore è ineguagliabile."En: "It's rare in winter, but its flavor is unparalleled."It: Luca guardò il prezioso zafferano, ma poi pensò al suo budget.En: Luca looked at the precious saffron, but then thought about his budget.It: Sapeva che era il tocco finale che avrebbe reso il suo pasto indimenticabile, ma era costoso.En: He knew it was the final touch that would make his meal unforgettable, but it was expensive.It: "Difficile scegliere, eh?"En: "Hard choice, huh?"It: commentò Angelo, "Posso offrire uno scambio.En: commented Angelo, "I can offer a trade.It: Hai qualche specialità veneziana che potrei usare?"En: Do you have any Venetian specialty I might use?"It: Luca rifletté un momento, poi indicò una bottiglia di pregiato olio d'oliva che portava con sé.En: Luca thought for a moment, then pointed to a bottle of fine olive oil he had with him.It: "Che ne dici di questo?"En: "How about this?"It: Angelo annuì con approvazione.En: Angelo nodded in approval.It: "Affare fatto, ragazzo."En: "Deal done, boy."It: Con il prezioso zafferano in mano, Luca e Giulia si incamminarono verso casa.En: With the precious saffron in hand, Luca and Giulia set off for home.It: Preparare il banchetto fu un lavoro impegnativo, ma la gioia di cucinare era più forte della fatica.En: Preparing the banquet was hard work, but the joy of cooking was stronger than the fatigue.It: Il profumo del risotto riempì la cucina mentre il sole tramontava sul canale.En: The aroma of the risotto filled the kitchen as the sun set over the canal.It: La sera dell'Epifania, la famiglia si sedette a tavola.En: On the evening of Epiphany, the family sat at the table.It: Quando Luca presentò il piatto, gli occhi di tutti brillavano.En: When Luca presented the dish, everyone's eyes shone.It: Il risotto era perfetto, il sapore ricco e aromatico, e Luca sentì crescere in sé una nuova fiducia.En: The risotto was perfect, its flavor rich and aromatic, and Luca felt a newfound confidence growing within him.It: Dopo il pasto, mentre la famiglia chiacchierava e rideva, Luca sentì che aveva imparato una lezione preziosa.En: After the meal, while the family chatted and laughed, Luca felt he had learned a valuable lesson.It: Non solo sui sapori e sugli ingredienti, ma sulla risorsa migliore: la capacità di adattarsi e trovare soluzioni creative.En: Not just about flavors and ingredients, but about the best resource: the ability to adapt and find creative solutions.It: L'aria invernale fuori poteva essere fredda, ma il calore all'interno della casa era ineguagliabile, e Luca sapeva che la vera festa era stata il viaggio stesso.En: The winter air outside might have been cold, but the warmth inside the house was unmatched, and Luca knew that the real celebration had been the journey itself. Vocabulary Words:the footsteps: i passithe bridge: il pontethe mist: la foschiathe beacon: il farothe banquet: il banchettothe chef: lo chefto lend a hand: dare una manothe scents: i profumithe spices: le speziethe stalls: le bancarelleto overflow: strariparethe guests: i visitatorithe goal: l'obiettivorare: rarothe crate: la cassathe saffron: lo zafferanothe flavor: il saporethe budget: il budgetthe choice: la sceltaa trade: uno scambiothe specialty: la specialitàto nod: annuirepregiato: fineto be ready: essere prontoto find: trovarethe aroma: l'aromathe joy: la gioiato set off: incamminarsiunparalleled: ineguagliabileunmatched: ineguagliato

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

Fluent Fiction - Italian: Luca's Culinary Journey: A Chef's New Year Revelation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2024-12-30-23-34-01-it Story Transcript:It: Il sole invernale splendeva sulle pietre fredde del mercato del villaggio italiano.En: The winter sun shone on the cold stones of the mercato of the Italian village.It: Le tettoie colorate ondeggiavano dolcemente nel vento, mentre l'aria era piena di profumi: olive fresche, prosciutti appesi e spezie esotiche.En: The colorful awnings swayed gently in the wind, while the air was filled with aromas: fresh olives, hanging hams, and exotic spices.It: Luca camminava tra le bancarelle, con lo sguardo pensoso.En: Luca walked among the stalls, deep in thought.It: Nel suo cuore, un desiderio segreto: dimostrare il suo talento come chef durante la celebrazione di Capodanno.En: In his heart, a secret desire: to demonstrate his talent as a chef during the New Year's celebration.It: "Non ti preoccupare, Luca," disse Chiara, camminando al suo fianco.En: "Don't worry, Luca," said Chiara, walking by his side.It: "Il tuo talento è unico.En: "Your talent is unique.It: Basta credere in te stesso."En: You just need to believe in yourself."It: Luca sorrise, ma i dubbi lo tormentavano.En: Luca smiled, but doubts tormented him.It: Suo fratello Gianni era già noto nel villaggio per i suoi piatti spettacolari.En: His brother Gianni was already well known in the village for his spectacular dishes.It: Tutti aspettavano di vedere cosa avrebbe preparato quest'anno.En: Everyone was waiting to see what he would prepare this year.It: Ma Luca voleva creare qualcosa di speciale, usando gli ingredienti locali e un tocco di creatività che sarebbe diventato il suo marchio.En: But Luca wanted to create something special, using local ingredients and a touch of creativity that would become his trademark.It: Chiara fermò Luca davanti a una bancarella di spezie.En: Chiara stopped Luca in front of a spice stall.It: "Guarda queste!"En: "Look at these!"It: esclamò, indicando una pila di vasi pieni di spezie di vari colori.En: she exclaimed, pointing to a pile of jars filled with spices of various colors.It: "Possiamo creare qualcosa di straordinario con questi."En: "We can create something extraordinary with these."It: Luca annuì.En: Luca nodded.It: Scelse alcune spezie rare, gli occhi illuminati dal nuovo entusiasmo.En: He chose some rare spices, his eyes lit up with new enthusiasm.It: Sapeva che quella era l'opportunità per dimostrare il suo valore, non solo agli altri, ma a se stesso.En: He knew that this was the opportunity to prove his worth, not only to others, but also to himself.It: La sera di Capodanno, la piazza del villaggio era vivace, piena di luci e risate.En: On New Year's Eve, the village square was lively, full of lights and laughter.It: Tutti si riunirono attorno ai tavoli imbanditi.En: Everyone gathered around the laden tables.It: Gianni, con sicurezza, presentò il suo piatto sontuoso, un capolavoro d'arte culinaria.En: Gianni, with confidence, presented his sumptuous dish, a masterpiece of culinary art.It: Gli sguardi si girarono poi verso Luca.En: All eyes then turned to Luca.It: Con mani tremanti, Luca servì il suo piatto: un aromatico stufato di carne, infuso con le spezie che aveva scelto.En: With trembling hands, Luca served his dish: an aromatic meat stew, infused with the spices he had chosen.It: Il profumo avvolse l'aria, e il mormorio curioso della folla riempì il silenzio.En: The aroma enveloped the air, and the curious murmur of the crowd filled the silence.It: I primi assaggi portarono espressioni di sorpresa e gioia sui volti dei commensali.En: The first tastes brought expressions of surprise and joy to the diners' faces.It: Un'ondata di applausi scoppiò.En: A wave of applause broke out.It: "Delizioso!"En: "Delicious!"It: esclamò qualcuno.En: someone exclaimed.It: "Incredibile!"En: "Incredible!"It: aggiunse un altro.En: another added.It: Anche Gianni si avvicinò a Luca, un sorriso orgoglioso sul volto.En: Even Gianni approached Luca, a proud smile on his face.It: "Il tuo stufato è straordinario, fratello.En: "Your stew is extraordinary, brother.It: Davvero unico."En: Truly unique."It: Luca, sollevato e felice, sentì un nuovo calore nel petto.En: Luca, relieved and happy, felt a new warmth in his chest.It: Alla fine, aveva trovato la sua strada, confidando nel suo talento e nella sua creatività.En: In the end, he had found his path, trusting in his talent and creativity.It: Non doveva competere con Gianni per essere ammirato; bastava che rimanesse fedele a se stesso.En: He didn't need to compete with Gianni to be admired; he just had to stay true to himself.It: Quella notte, mentre i fuochi d'artificio esplodevano nel cielo, Luca capì che il suo futuro come chef era luminoso e promettente.En: That night, as fireworks exploded in the sky, Luca realized that his future as a chef was bright and promising.It: E con un nuovo anno all'orizzonte, sapeva che non avrebbe mai smesso di crescere e di seguire il suo cuore.En: And with a new year on the horizon, he knew he would never stop growing and following his heart. Vocabulary Words:the sun: il solethe stones: le pietrethe awnings: le tettoiethe wind: il ventothe aromas: i profumithe olives: le olivethe hams: i prosciuttithe spices: le speziethe stalls: le bancarellethe heart: il cuorethe desire: il desideriothe celebration: la celebrazionethe year: il annothe village: il villaggiothe ingredients: gli ingredientithe creativity: la creativitàthe market: il mercatothe jars: i vasithe opportunity: l'opportunitàthe worth: il valorethe tables: i tavolithe dish: il piattothe masterpiece: il capolavorothe art: l'artethe meat stew: lo stufato di carnethe aroma: il profumothe silence: il silenziothe applause: gli applausithe chest: il pettothe path: la strada

This Christmas, Anupam Gupta is joined by India’s favorite foodie, Kunal Vijaykar! The iconic host of The Foodie, writer of Made in India, and creator of Khaane Mein Kya Hai shares his journey through food, culture, and the economics of eating out. From hosting 500+ episodes to being a satirist with The Week That Wasn’t, Kunal’s story is as rich as his recipes. Don’t miss this festive chat filled with laughter, insights, and delicious stories! Get in touch with our host Anupam Gupta on social media: Twitter: ( https://twitter.com/b50 ) Instagram: ( https://www.instagram.com/b_50/ ) LinkedIn: (https://www.linkedin.com/in/anupam9gupta/ You can listen to this show and other awesome shows on the IVM Podcasts website at https://www.ivmpodcasts.com/ You can watch the full video episodes of PaisaVaisapodcast on the YouTube channel.Do follow IVM Podcasts on social media. We are @ivmpodcasts on Facebook, Twitter, & Instagram. See omnystudio.com/listener for privacy information.

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/⁠⁠⁠

Join us on this episode of FreeMind Local as we dive into the extraordinary story of Angel Mejias, a Lancaster native who transformed his life through resilience and passion for food. Discover how he overcame challenges, embraced his Puerto Rican roots, and built Halo Eatery, a fusion of Caribbean and Latin American cuisines. Learn about his journey from adversity to culinary success and his dedication to uplifting his community. This is a must-listen for anyone seeking inspiration, entrepreneurial insights, and a love for authentic flavors.

In this episode of Rainbow Gastronomy, Chef Lin Wheeler shares a detailed review of his experience at Secrets the Vine resort in Cancun, Mexico. He discusses the beautiful setting of the resort, the variety of dining options available, and provides in-depth reviews of the four restaurants he visited during his stay. Each restaurant's ambiance, service, and food quality are evaluated, highlighting both the strengths and weaknesses of the culinary offerings. Chef Lin concludes with recommendations for future guests considering an all-inclusive resort experience. Chef Lynn Wheeler: www.cheflynnwheeler.com Instagram: @Chef Lynn Wheeler YouTube: Getting Saucy With Chef Lynn Welcome to Rainbow Gastronomy on the Left of Str8 Radio Network. These are bonus foodie episodes that feature all things foodie with our Special Correspondent, Chef Lynn Wheeler in Florida. Here you will find cooking tips, restaurant reviews, seasonal recipes, and even an occasional interview or two with other culinary professionals. These episodes feature something for every home cook to enjoy and for those that might want to learn a new trick or two. Chef Lynn Wheeler is a professional chef with an extensive background in all aspects of food preparation and service. He runs the successful website, www.cheflynnwheeler.com where he features recipe's, information on his catering business, the “Duck Truck Gourmet,” and much more. You can follow Chef Lynn on social media at @cheflynnwheeler. Look for his YouTube channel. He will be presenting segments twice a month. You can email Chef Lynn here at Left of Str8 Radio, to give foodie recommendations, profiles of people you would like to see him discuss, and any of your burning foodie questions. His email is cheflynn@leftofpodcasts.com Thank you for listening to Left of Str8 Podcasts, Produced by Scott Fullerton. Since 2015, Left of Str8 Podcasts was created for the LGBTQ Community and our Straight Allies. Subscribe on your favorite distributor so you never miss an episode. You can also click the bell icon to be notified when new episodes are available. The video podcasts are on YouTube and Spotify, and the audio podcast is available at all major distributors including: iTunes, iHeart Radio, GoodPods, Amazon Music, Audible, and more. If you like us, please give our episodes a 5 star rating so more people will find them in the Algorithm. Go to our website at www.leftofstr8podcasts.com to listen to all shows, enter contests, write questions to the show for our team or Guests, and if you want to be a guest or host on the network.

Chef Fredo, co-owner of Palermo's Market and Me Gusta Caribbean Cuisine, shares his journey from humble beginnings in Rochester to successfully launching multiple restaurants in the heart of downtown. The conversation delves into the challenges and triumphs of running a food business, especially during the tumultuous times of the COVID-19 pandemic. Fredo discusses the importance of community engagement and the role of local events, like the Jazz Festival, in revitalizing downtown Rochester. He emphasizes the significance of embracing cultural diversity in cuisine, blending Puerto Rican and Jamaican influences to create unique dishes that reflect his heritage. The episode is a celebration of resilience, culinary passion, and a hopeful outlook for the future of Rochester's food scene.Mentions in this episode: Palermo's Market (@palermosmarket) Me Gusta Caribbean Cuisine (@megustarochester) Cameron Outreach (@cameroncm48) NextCorps (@nextcorps) Rochester Royals (@sacramentokings) McDonald's (@mcdonalds)Mentioned in this episode:Behind the Studio DoorBehind the Studio Door, hosted by Molly Darling and Christian Rivera, takes listeners on a exploration of artists and their creative processes. Through deep and meaningful conversations, they uncover the stories and experiences that shape the outward expression of their work.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/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

We have one helluva guest for you this week! Jann Arden, Caitlin Green and Sarah Burke welcome television host and best-selling author Mary Jo Eustace. Jann and MJ begin with their origin story, the evolution of their careers, and the challenges and triumphs of aging. They discuss the impact of personal experiences in the public eye, like divorce and public scrutiny, and how they have transformed pain into empowerment. They also discuss the pursuit of purpose in the later stages of life, the excitement of participating in reality TV, the importance of connection and empathy, and the complexities of modern dating. More About Mary Jo Eustace: Mary Jo Eustace is an award winning TV host, a best-selling author and trained chef, who has cooked her way through 800 episodes of lifestyle programming in the US and Canada. Tabloid fodder for two decades via a high profile divorce, she has utilized her notoriety globally to create multiple platforms for personal empowerment. Her podcast Senior Bitches charts internationally, highlighting women over 55 who are changing the landscape around conventional aging. A fierce advocate of anti-agism, Mary Jo roams the planet, connecting with connectors, celebrities and characters who share their secrets to a life well lived. Her new show Day Trippin for PBS will commence filming in early 2025. MJ became a household name in Canada in the late '90s when hosting more than 600 episodes of the cult TV cooking show What's for Dinner with her co-host, the late Ken Kostick. Later entangled in a tabloid tempest — with her then-husband Dean McDermott and Tori Spelling — she managed to always keep her humour intact and strip-mined her misery for others' benefit in the funny, poignant survival guide, Divorce Sucks: What to Do When Irreconcilable Differences, Lawyer Fees, and Your Ex's Hollywood Wife Make You Miserable.  MJ is funny and candid about her own fears (and joys) of getting older, and will offer a no-holds-barred look at embracing the next chapter with honesty, humor, and a healthy dose of self-discovery. As a television host, author, and podcast personality, she has discussed topics like divorce, single parenting, and reinvention, resonating with audiences by offering a mix of wit, honesty, and resilience in navigating tough moments. Her openness about her journey has made her a voice of empowerment for those facing similar struggles. More from Mary Jo Eustace: https://www.instagram.com/maryjoeustace/ Senior Bitches Podcast https://substack.com/@maryjoeustace Divorce Sucks: What to do when irreconcilable differences, lawyer fees, and your ex's Hollywood wife make you miserable  Scared Wheatless: Delicious Gluten-Free Recipes that Won't Make You Lose Your Mind  Chapters: (00:00) The Beginnings of a Culinary Journey (03:39) Transforming Pain into Triumph (07:10) Embracing Aging and Empowerment (12:07) The Landscape of Aging and Confidence (17:51) Finding Purpose in the Back Nine of Life (19:40) Navigating Life's Changes (20:30) The Intricacies of Reality TV (25:09) Embracing New Experiences (26:51) The Power of Connection (30:22) Unpacking Personal Stories (32:18) Dating in the Modern Age (38:15) Navigating Relationships and Ghosting (40:19) Fear of Intimacy and Connection (41:55) The Challenges of Modern Dating (44:51) The Impact of Filters and Online Personas (45:59) Life Lessons and Personal Growth (49:53) Embracing New Opportunities and Adventures Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black's restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning from failures, and fostering a strong company culture built on empathy and integrity. The episode provides valuable advice for young chefs on hard work and adaptability, highlighting Chef Black's dedication to innovation and guest satisfaction. 00:00 Introduction 03:24 Interview with Chef Andrew Black 07:30 Chef Black's Journey to Oklahoma City 12:42 The Concept Behind Grey Sweater 25:37 Challenges of Finding a Cook 25:52 The Story Behind Black Walnut 27:29 Exploring Gilded Acorn and Pearl Master 28:53 The Concept of Possibility Cuisine 36:07 Lessons from Early Struggles 39:22 Attributes of a Successful Chef 44:44 Building a Strong Company Culture 50:47 Advice for Aspiring Chefs 52:39 Conclusion and Farewell   A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

This week on the Titans of Food Service podcast, Nick Portillo speaks with celebrity baker Dana Herbert. With a background in both savory and pastry arts, Dana has made a name for himself not only in Delaware but also nationally, thanks to his appearances on shows like TLC's Cake Boss. Nick and Dana discuss the importance of mentorship and the unique challenges of running a bakery while maintaining high creativity and quality standards. Dana also reflects on his experiences working with celebrities and emphasizes the significance of practice, resilience, and the joy of baking, revealing how these elements have contributed to his success in the competitive food service industry.Quotes"So when you get these surprise ingredients, I think you really just have to fall back on your training and on the knowledge that you do have. When I was in school, I had this one teacher, and she said, if you can smell anything sweet in something, it can be used for a dessert." -Dana Herbert"Life can be circling around you the whole time, and you don't even see some of the possibilities and things and connections that are going to happen in your career." -Dana HerbertTIMESTAMPS(00:00) Intro(01:08) Meet Chef Dana Herbert(03:31) Dana's Culinary Journey and Inspirations(05:59) The Story Behind Desserts by Dana(06:28) Competing on TLC's Cake Boss(10:44) The Challenges of Cake Design(19:34) Lessons Learned from Mistakes in BakingRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Fluent Fiction - Catalan: Autumn Delights: A Culinary Journey in Barcelona's Raval Find the full episode transcript, vocabulary words, and more:fluentfiction.org/autumn-delights-a-culinary-journey-in-barcelonas-raval Story Transcript:Ca: Les fulles dels plataners del Raval ja començaven a caure, pintant els carrers amb un to groguenc.En: The leaves of the plataners in the Raval were already starting to fall, painting the streets with a yellowish hue.Ca: Els comerciants del mercat preparaven les seves parades, plenes de fruits i verdures de temporada.En: The merchants at the market were preparing their stalls, full of seasonal fruits and vegetables.Ca: El soroll de les veus barrejant-se amb l'olor de les espècies era un senyal inequívoc d'una nova tardor a Barcelona.En: The sound of voices mingling with the scent of spices was an unmistakable sign of a new autumn in Barcelona.Ca: Martí i Júlia passejaven pel mercat.En: Martí and Júlia were strolling through the market.Ca: Martí volia sorprendre Júlia amb un sopar especial.En: Martí wanted to surprise Júlia with a special dinner.Ca: La Castanyada s'acostava i Martí volia impressionar-la amb un plat tradicional.En: La Castanyada was approaching, and Martí wanted to impress her with a traditional dish.Ca: Ell, però, no se sentia del tot segur.En: However, he didn't feel entirely confident.Ca: Buscava castanyes fresques, però la multitud i la varietat d'ingredients el desbordaven.En: He was looking for fresh chestnuts, but the crowd and the variety of ingredients overwhelmed him.Ca: —Tranquil, Martí —va dir Júlia somrient—.En: “Don't worry, Martí,” Júlia said, smiling.Ca: Avui ajudo jo també.En: “I'll help today too.Ca: M'encanta descobrir nous sabors.En: I love discovering new flavors.”Ca: Ell va sentir-se una mica alleujat, però encara es veia indecís entre les parades.En: He felt a little relieved but still seemed indecisive among the stalls.Ca: De sobte, es va topar amb una parada ben acolorida.En: Suddenly, he stumbled upon a very colorful stall.Ca: El venedor, un home de mitjana edat amb un somriure càlid, els va saludar.En: The vendor, a middle-aged man with a warm smile, greeted them.Ca: —Busqueu alguna cosa especial? —va preguntar amb amabilitat.En: “Are you looking for something special?” he asked kindly.Ca: Martí li explicà el seu dilema.En: Martí explained his dilemma.Ca: Necessitava castanyes, però volia també alguna cosa singular per sorprendre Júlia.En: He needed chestnuts but also wanted something unique to surprise Júlia.Ca: El venedor va assentir amb un aire comprensiu.En: The vendor nodded with an understanding air.Ca: —Tinc just el que necessites —va dir mentre agafava un petit sac de castanyes—.En: “I have just what you need,” he said while grabbing a small sack of chestnuts.Ca: Però també prova aquest ingredient—.En: “But also try this ingredient.”Ca: Va mostrar una cistella amb bolets de tardor, poc comuns però molt gustosos.En: He showed them a basket of autumn mushrooms, uncommon but very tasty.Ca: Sense pensar-s'ho dues vegades, Martí va decidir seguir el consell del venedor.En: Without a second thought, Martí decided to follow the vendor's advice.Ca: Amb les castanyes i els bolets, el seu pla començava a prendre forma.En: With the chestnuts and mushrooms, his plan began to take shape.Ca: Júlia se'l mirava, intrigada.En: Júlia looked at him, intrigued.Ca: A casa, Martí es va posar a la cuina amb determinació.En: At home, Martí approached the kitchen with determination.Ca: Júlia va ajudar-lo, trossejant els bolets mentre ell preparava el sofregit.En: Júlia helped him by chopping the mushrooms while he prepared the sauté.Ca: L'olor a foc lent es va escampar per casa, omplint l'ambient de fragància.En: The slow-cooked aroma spread throughout the house, filling the air with fragrance.Ca: Finalment, el plat va estar a punt.En: Finally, the dish was ready.Ca: Era un guisat de castanyes i bolets, acompanyat de carn suculenta.En: It was a stew of chestnuts and mushrooms, accompanied by succulent meat.Ca: Júlia no podia esperar a tastar-lo.En: Júlia couldn't wait to taste it.Ca: Submisament, Martí li va servir un plat.En: Submissively, Martí served her a plate.Ca: Al cap d'una estona, Júlia alçava la vista, sorpresa.En: After a while, Júlia looked up, surprised.Ca: —Això és deliciós!En: “This is delicious!Ca: No m'esperava que fossis tan bon cuiner.En: I didn't expect you to be such a good cook.”Ca: Martí va somriure, orgullós de si mateix, agraint en silenci el consell inesperat del venedor.En: Martí smiled, proud of himself, silently thankful for the vendor's unexpected advice.Ca: Havia après que, de vegades, calia escoltar i adaptar-se.En: He had learned that sometimes one must listen and adapt.Ca: Aquella nit, mentre les fulles seguien caient a fora, Martí i Júlia gaudien del seu sopar.En: That night, as the leaves continued to fall outside, Martí and Júlia enjoyed their dinner.Ca: El soroll alegre del mercat ja quedava lluny, però el record d'aquell dia els acompanyaria molt de temps.En: The cheerful noise of the market was already far away, but the memory of that day would stay with them for a long time.Ca: Martí havia trobat alguna cosa més que ingredients: havia descobert confiança en ell mateix.En: Martí had found more than just ingredients: he had discovered confidence in himself. Vocabulary Words:the leaves: les fullesthe merchants: els comerciantsthe stalls: les paradesthe crowd: la multitudto stumble upon: topar ambthe vendor: el venedorthe dilemma: el dilemathe chestnuts: les castanyesthe mushrooms: els boletsto be overwhelmed: ser desbordatthe fragrance: la fragànciathe stew: el guisatsucculent: suculentasubmissively: submisamentproud: orgullósto listen: escoltarto adapt: adaptar-seto be indecisive: veure indecísto chop: trossejarto cook slowly: foc lentthe scent: l'olorthe noise: el sorollto enjoy: gaudirthe confidence: la confiançathe market: el mercatto simulate: simularto discover: descobrirthe autumn: la tardorto prepare: prepararthe vendor's advice: el consell del venedor

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

On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network's Chopped, competitor on Iron Chef America, and mastermind behind New York City's iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world's greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America's most respected chefs and TV personalities. Show Notes (02:03) Introduction to Chef Radio Podcast (02:47) Mark Murphy's Culinary Journey (06:53) Adventures in Paris (14:29) The Challenges of Fine Dining (29:31) From Sous Chef to Head Chef (37:15) A New Opportunity with Rocco Despirito (38:35) Opening La Fourchette and Cafe Milou (40:11) The Impact of 9/11 and Reopening Southwest (41:52) Launching Landmark and Its Unique Dining Experience (47:51) Expanding with Ditch Plains and Other Ventures (50:12) Transitioning to Private Events and Pop-Ups (55:08) The World of TV Shows and Competitions (01:01:35) Challenges and Reflections in the Culinary Journey (01:08:55) Community Involvement and Philanthropy (01:10:36) Closing Thoughts and Farewell A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Send us a textMiami-born, Argentine-Italian, two-time James Beard Award semifinalist, Forbes' “30 Under 30 List," and first-ever Miami contestant to win Chopped...twice. No big deal. Giorgio Rapicavoli reflects on his culinary journey. From the early days of the wild startup pop-up days of Eating House, he has matured into the chef and owner of Eating House 2.0 and Luca Osteria in Coral Gables. We discuss his new project, Mayfair Grill, where he now leads the kitchen and the plans for its future. In this episode, we explore his passion for wine, Italy, and his newfound path to fitness. We also reminisce about what it's like growing up in the 305 and discover why he loves Miami—raised in Dade? Ya bet. There's even talk of freestyle and good ole Miami booty bass. Ready to listen? Dale! LISTEN here:AppleSpotifyiHeartradioAmazon MusicAudibleVISIT me on my other platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two? LAST CALL: Deadline 11/1/24Want to sponsor the upcoming 2024 Palette Awards? LAST CALL: Deadline 11/1/24Message me at thewhetpalette@gmail.com.Thank you for listening. As always, from my “palette”  to yours,Cheers!Brenda PopritkinSupport the show

After a brief hiatus for a trip to Italy and catching up with my school duties as a high school Italian teacher, I'm excited to share my culinary adventure. I explored Rome with my family, savoring classic dishes like carbonara, amatriciana, and baccalà fritto, and discovered great spots. We then drove along the Amalfi Coast, navigating its narrow roads and indulging in seafood, particularly scialatielli ai frutti di mare. The region's giant lemons featured prominently in treats like lemon sorbet and delizia al limone, making the trip a delicious and memorable experience.

In today's exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won't want to miss! Show Notes: (00:00) Upcoming Culinary Event: Best of Philly Voi•ãge Dining Series (03:55) Welcome to Chef Radio: Featuring Mashama Bailey (06:50) Mashama's Culinary Journey (16:03) From Social Work to Culinary Arts (22:11) The Influence of Culinary School and Personal Chefing (46:08) Reflecting on Early Career Lessons (46:45) Transitioning to a New Work Environment (48:46) Exploring New Opportunities (50:57) Meeting Her Business Partner, Jono (52:00) The Journey to Savannah (58:41) The Historical Significance of The Grey (01:05:16) Crafting a Unique Culinary Identity (01:15:22) Challenges and Triumphs (01:22:51) Future Plans in Paris (01:27:50) Closing Thoughts and Reflections A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Join us for a heartwarming and insightful conversation with Sarah Walkenbach from Freckle Face Foodie, where we reminisce about our school days together and uncover Sarah's journey into the world of food blogging. Starting with her early experiences in a bakery deli at 15, Sarah's passion for food quickly blossomed. Discover how she transitioned from making indulgent treats to crafting healthier recipes still bursting with flavor. Using methods like air frying and incorporating fresh herbs and aged kinds of vinegar, Sarah emphasizes a balanced approach to diet, focusing on moderation and ingredient quality. She also shares her philosophy on maintaining a healthy lifestyle with unique cocktail recipes prioritizing fresh, natural ingredients over sugary mixers.Explore the essential kitchen tools and ingredients that make healthy cooking a breeze as Sarah highlights the versatility of a zester and the flavor-enhancing qualities of 505 green chili. The accessibility of recipes on the Freckle Face Foodie website is a testament to Sarah's dedication, with 95% of them being easy to make. We also touch on the realities and challenges of building a food blogging business, from the solitary nature of the work to the importance of consistency and accountability. Sarah shares the multifaceted skills required, from internet marketing to food photography and the struggle to maintain a social media presence. Don't miss this episode filled with practical tips, inspiring stories, and delicious ideas for a healthier, happier kitchen.(00:13) What Makes a Healthy Recipe?(09:07) Her Cooking and Culinary Journey(19:22) Building a Food Blogging BusinessSupport the showSupport the Playful Humans mission to help adults rediscover the power of play: Subscribe to the YouTube channel Subscribe to the Podcast Book a playshop for your team Support our sponsors

In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles. They discuss the intersections between music and food, the challenges of maintaining a vegan lifestyle on tour, and how Aaron's passion for cooking evolved from necessity to a full-blown career. Whether you're into punk rock, vegan cuisine, or just love a good story of following your passion, this episode has something for you.For anyone in the Los Angeles area, Aaron will be hosting his first-ever pop-up at the beloved vegan bakery Baker's Bench on September 17th. The evening will be an extension of Meal Ticket, as he'll be cooking up a limited menu of fan-favorites from the meal delivery service. AARON ELLIOTT and MEAL TICKETFind Aaron and Meal Ticket on InstagramThe Meal Ticket WebsiteRecipe for Aaron's Vegan Pumpkin GnocchiCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show

Get your copy of "Sweet Indulgence" : https://sweetindulgence.chefaj.com/Youtube: https://www.youtube.com/c/CHEFAJInstagram: https://www.instagram.com/therealchefaj/?igshid=1nn2kvtfs0jnvTry a FREE Fit Vegan Fat Burning Meal Plan - https://www.fitvegancoaching.com/fitvegan-mealplan-builder Book Your FREE Consultation Call Here: http://book.fitvegancoaching.com/podcastWelcome to the Fit Vegan Podcast! Today I'm joined by a very special guest, Chef AJ. She's a culinary expert, a passionate advocate for whole food plant-based nutrition and a true inspiration in the world of healthy living. In This Episode, We Cover: [00:00-11:01] Intro - Chef AJ's Culinary Journey, [11:02-21:08] Guilt-Free Desserts: Chef AJ's Passion. [21:09-27:57] Creating Delicious Treats: Sweet Indulgence - Challenges In Developing Recipes: No Sugar, No Oil And No Salt.[27:58-32:39] Transitioning To Healthier Options And Curbing Cravings With Greens![32:40-45:32] The Importance Of Mise En Place. [45:33-48:06] Creating Healthier, Whole Food Desserts - Book Giveaway!- Closing Segment.Key Quotes“I reversed it simply by changing my diet to a plant-based one. ” - Chef AJ.“If you have something sweet in the morning, you're done for the rest of the day. Your body just wants more of it versus if you start the day on a healthier note with some greens, for example.” - Maxime.My name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.I've built and scaled one of the world's top whole food plant-based body recomposition program which you should check out and book your FREE introductory coaching call : http://book.fitvegancoaching.com/podcastIf you are an online coach looking to scale pass 100K+/year you can apply here for mentorship: www.empirebuilder.agencyYou can find me on social media:- Follow me on Instagram: https://www.instagram.com/maximes_official/- Join our FREE Fit Vegan Facebook Community: https://www.facebook.com/groups/thefitvegancommunity- Get your FREE Fit Vegan Meal Plan Blueprint to help you create your own Fit Vegan meal plan https://www.fitvegan.ca/fitvegan-mealplan-builder- Youtube Channelhttps://www.youtube.com/channel/UCBTxPyHiMLIc14IGWmVrFow

Welcome to Chef Radio! In today's episode, we're thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city's vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia's distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that's both rooted in tradition and refreshingly original and his take on company culture is incredibly powerful. Listen in on how this young talent has taken Philadelphia by storm, and as you'll hear, it's not by chance. It was destined. (00:00:46) Introduction  (00:07:06) Alex's Recent Travels (00:10:13) Early Life and Career (00:17:25) Time in Ottawa (00:26:36) Finding his Path in Fine Dining (00:30:58) Lessons From Joe Beef (00:37:06) Meeting Amanda in New York (00:40:20) Moving to Montreal and the Influence of Marco Frappier (00:45:10) Getting Involved in Philadelphia  (00:49:00) The Balance Between Personal and Professional Relationships (00:59:45) The Mix Between Inspiration and Innovation (01:03:30) Making a Splash In Philadelphia  (01:08:00) Menu Items That Encapsulate My Loup (01:12:18) What Sets Alex Apart  (01:17:55) Alex's Resilience  (01:22:20) Alex And Amanda's Involvement in the Community (01:24:56) Wrap Up Questions   A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

In this episode of "The Truth in This Art," host Rob Lee interviews Jesse Sandlin, a renowned chef and owner of several Baltimore restaurants, including Bunny's, Sally O's, and The Dive. Jesse shares her culinary journey, emphasizing the importance of community support and the use of local, high-quality ingredients. They discuss her inspiration behind Bunny's unique concept of fried chicken and champagne, the distinct identities of her restaurants, and the significance of seasonality in menu planning.About Our Guest: Jesse Sandlin is a celebrated chef and restaurateur in Baltimore, known for her innovative restaurant concepts and dedication to high-quality, locally-sourced ingredients. With a rich culinary background and a passion for creating unique dining experiences, Jesse has made a significant impact on the Baltimore food scene.Episode Highlights:Jesse Sandlin's Background (00:01:48): Jesse shares her background, including her upbringing, moving to California, and her experience in the culinary industry.Early Food Memories (00:04:11): Jesse reminisces about her favorite early food memories, including cooking as a latchkey kid.Culinary Journey and Vocation (00:09:45): Jesse discusses her journey into pursuing food as a vocation, including her early experiences in a professional kitchen.Key Takeaways:Seek Mentorship: Learning from experienced chefs can significantly enhance your culinary skills and inspire innovation.Stay True to Your Concept: Consistency in your restaurant's identity and execution builds a loyal customer base.Foster Community Support: Collaborating with local businesses and creatives can boost visibility and success.Embrace Seasonality: Using fresh, seasonal ingredients keeps your menu relevant and high-quality.Website and Socials:Websites: sallyos.com bunnysbaltimore.com thedivebaltimore.com X: @jessepancakesInstagram: jessepancakesFacebook: Sally O'sLinkedIn: Jesse Sandlin

In this episode of "The Truth in This Art," host Robb Lee interviews Zoe Baez, a seasoned chef with over 15 years in the culinary industry. Zoe shares her journey from being inspired by her grandmother's cooking to pursuing formal culinary education and gaining hands-on experience in professional kitchens. She discusses her entrepreneurial venture in Puerto Rico, her international culinary experiences, and her unique fusion of Puerto Rican and Spanish flavors. The conversation also touches on the role of food in travel, menu development, overcoming kitchen challenges, and favorite dishes.Episode Highlights:Zoe Baez's culinary journey (00:01:22) Chef Zoe discusses her background, passion for cooking, and her culinary experiences in different states.Influences in culinary passion (00:04:25) Zoe talks about her early influences, including her grandmother and her first experiences with cooking.Memorable family dishes (00:07:51) Chef Zoe shares her favorite dishes from her grandmother and her own culinary experiments with beer-infused dishes.Career choice and early kitchen experiences (00:10:55) Zoe Baez discusses her decision to pursue a career in the culinary industry and her early experiences in professional kitchens.Learning through diverse kitchen experiences (00:17:19) Zoe explains how working in different kitchens and communities has enriched her knowledge and skills as a chef.Exploring new culinary experiences (00:18:46) Zoe Baez discusses her approach to exploring new places and their culinary specialties when traveling.Signature Dishes (00:23:44) Chef Zoe describes a memorable dish she created that represents her culinary style and heritage.Menu Development (00:29:09) Zoe explains her approach to menu development, considering seasonality, local availability, and the preferences of her clients.Key Takeaways:1. Find Your Inspiration: Discover what ignites your culinary passion, whether it's a family tradition, a favorite TV show, or a memorable meal.2. Invest in Education: Formal training and hands-on experience are crucial steps in becoming a professional chef.3. Be Bold: Take risks and start your own culinary venture, using customer feedback to refine your creations.4. Travel and Learn: Exploring different cultures and cuisines can significantly broaden your culinary expertise and perspective.Website and Socialschefzoebaez.comX: @chefzoebaezInstagram: chefzoebaezFacebook: Zoé Baez LinkedIn: Zoe Baez