Podcasts about culinary management

In this special episode of The meez Podcast, listeners are treated to a captivating talk given at the Institute of Culinary Education (ICE) in New York City between Brian Konopka, Director of Strategic Operations Dean of Restaurant & Culinary Management, and Josh Sharkey, Founder and CEO of meez. Addressing a business class with a culinary focus, Josh and Brian engage with a dynamic group of students and faculty, discussing the journey of entrepreneurship, the challenges faced along the way, and the experience of building and scaling restaurants and a food tech company.The episode delves deep into topics such as recipes, food costing, menu engineering, and, of course, meez. The students' enthusiasm and curiosity were truly inspiring, offering a hopeful glimpse into the future of the culinary industry. Tune in to share in the insightful and inspiring conversation.Where to find ICE:FacebookTwitterInstagramYouTubeSnapchatWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:50): Josh Sharkey's early career (07:16): How and when meez was created(12:00): Menu engineering 101(20:18): Gathering the recipe data for meez(26:32): How AI is changing the industry (33:33): Why grandma's recipe just tastes better(36:11): Balancing work and life

Adam Roy, food and beverage expert in Michigan State University's Broad College of Business, has spent decades as a five-star chef and leader in the hospitality industry and is passionate about fermentation and nonalcoholic beverages. As the Dr. Lewis J. and Mrs. Ruth E. Minor Chef-Professor of Culinary Management in MSU's School of Hospitality Business — the No. 1 public hospitality program in the U.S. — Roy explores what it takes to craft a delicious nonalcoholic beverage and provides tips for a successful Dry January. And he talks about the evolving hospitality industry and MSU's preeminent School of Hospitality Business. Conversation Highlights: (0:28) – What's your background as a “crazy culinarian?”  (2:34) – What is Dry January? (3:32) - What does it take to craft a good nonalcoholic beverage? (4:22) - Why has the low and nonalcoholic beverage market taken off? (4:53) - How have you seen companies capitalize on the rising popularity of nonalcoholic drinks? (5:50) - For someone thinking about going sober for Dry January, what are your tips for success? (7:03) – What attracted you to MSU? (8:07) – How did MSU's program become one of the country's best schools for hospitality business? (8:50) – How is the school's mission evolving? (10:38) – What's the state of the hospitality industry your students are entering? (11:55) – Where do you stand on tipping? (13:13) – What are challenges and opportunities facing the hospitality industry? (14:43) – Why should a student choose to get into the hospitality industry, and why should they come to MSU? Listen to “MSU Today with Russ White” on the radio and through Spotify, Apple Podcasts, and wherever you get your shows.

Megan Price is a Florida native turned Las Vegan. Megan graduated with a Bachelor of Arts in Culinary Management from the Art Institute of Jacksonville in 2013. Her culinary career has taken her through a myriad of cuisines and service styles with the brunt of her experience being in upscale dining and pastry chef roles, even owning her own cake business. In 2020, Megan and her husband took a leap of faith and moved to the desert, where she realized her heavy passion for cannabis education could be easily incorporated into her cooking methods. Price has now infused her culinary and hospitality expertise with her knowledge of cannabis and opened her own Vegas business, 'True Heart Chef Services'; elevated private dining with THC all in the name. She is also Culinary Director for Green Therapeutics whose brands include: GT Flowers, Provisions, and Tsunami. Megan will continue to impact the lives of those around her because you know the easiest way to a persons heart is through their stomach! https://www.instagram.com/trueheartchef/ Watch full episode at https://www.fadedtruth.com/

Chef John Noble Masi, who is on the faculty of Florida International University's Chaplin School of Hospitality & Tourism Management and specifically their Restaurant & Culinary Management program discusses the many ways to reduce food waste in the kitchen and repurpose food for another meal.

Discover Rising Tides discusses Cooking with Chef Mary Lummerding Discovering Guest Mary Lummerding Mary Lummerding is an accredited Chef and a Cooking Coach As a personal chef, Mary helps busy people make healthy, easy, cost effective meals and have FUN in the kitchen. Music selection like Uptown Funk by Bruno Mars is very helpful. Occasionally we pause for some dancing. Good Food helps us to be healthy so we can enjoy our lives. Mary works with clients individually and in small groups. Mary graduated from Culinary Management at George Brown College in Toronto She worked professionally at various restaurants for 10 years. Mary taught her son to cook. At age 32, he happily makes most of his own meals. She has been active in Toastmasters, helping people to develop their public speaking skills. Mary loves finding solutions - especially in the kitchen. Mary has developed many ways to create easy meals. Occasionally she spends a few hours in the kitchen making dishes like a Slow Cooker Pulled Pork. The extra meals go into the freezer to use as a ‘heat and serve' meal. She also grows a wide variety of vegetables and berries. With her husband, Mary grew and sold vegetables at a farm market for 3 years. How the Outside Makes the Inside Better Through conversations with female business owners, we explore the benefits of time spent outside to maintain life balance. The time outside and activity may differ in each conversation, but we delve into the subject to find the commonality that drives us all. As a business owner, I find myself outside to balance the challenges of every day Submit Questions hello@discoverrisingtides.com

Discover Rising Tides discusses Cooking with Chef Mary Lummerding Discovering Guest Mary Lummerding Mary Lummerding is an accredited Chef and a Cooking Coach As a personal chef, Mary helps busy people make healthy, easy, cost effective meals and have FUN in the kitchen. Music selection like Uptown Funk by Bruno Mars is very helpful. Occasionally we pause for some dancing. Good Food helps us to be healthy so we can enjoy our lives. Mary works with clients individually and in small groups. Mary graduated from Culinary Management at George Brown College in Toronto She worked professionally at various restaurants for 10 years. Mary taught her son to cook. At age 32, he happily makes most of his own meals. She has been active in Toastmasters, helping people to develop their public speaking skills. Mary loves finding solutions - especially in the kitchen. Mary has developed many ways to create easy meals. Occasionally she spends a few hours in the kitchen making dishes like a Slow Cooker Pulled Pork. The extra meals go into the freezer to use as a ‘heat and serve' meal. She also grows a wide variety of vegetables and berries. With her husband, Mary grew and sold vegetables at a farm market for 3 years. How the Outside Makes the Inside Better Through conversations with female business owners, we explore the benefits of time spent outside to maintain life balance. The time outside and activity may differ in each conversation, but we delve into the subject to find the commonality that drives us all.  As a business owner, I find myself outside to balance the challenges of every day Submit Questions  hello@discoverrisingtides.com Podcast page: https://discoverrisingtides.com/offerings  

Joanna Astudillo is a passionate chef in the food industry, having studied at Sait and graduating from George Brown College in Toronto, Canada with a diploma in Culinary Management.Joanna has held many prestigious roles in the past, including executive chef for one of Vancouver's largest catering companies, executive sous chef for the Vancouver Aquarium and now head chef at the Calgary Petroleum Club.Joanna is a native Calgarian, born and raised in Inglewood, and is a loving mother of a 23-year-old daughter. Joanna is a multicultural chef, embracing her Latin roots in her cooking and is passionate about providing a unique and unforgettable culinary experience Instagram: https://www.instagram.com/calpeteclub/Facebook: https://www.facebook.com/calpeteclubYouTube: https://www.youtube.com/user/calpeteclubTwitter: https://twitter.com/calpeteclubLinkedIn: https://www.linkedin.com/in/calgary-petroleum-club-3a5868117/Website: https://calpeteclub.com/

Phillip Ozaki's culinary journey began not with utensils and ingredients in hand, but as a 16-year-old dishwasher in a Mississippi restaurant. With the freedom and trust given to him in his first job, he happily became more involved with the restaurant, picking up basic cooking skills over time before working his own station. From there, Ozaki's passion for cooking took root and began to blossom.Upon moving back to California in 2007, Ozaki enrolled in culinary school and proceeded to earn a Bachelor's degree in Culinary Management. Since then, he has worked in the culinary industry at a professional capacity for over 15 years, spanning various restaurant styles and occupying operational roles at every level. Chef Ozaki's experience includes flexing his managerial chops at Japanese BBQ giant Gyu Kaku, developing his culinary style as Head Chef at Plan Check Kitchen + Bar, leading the menu creation for LA street food brand Dirt Dog, and most recently, operating as Head Chef at renowned sushi chain Katsuya. ⁠Phillip Ozaki's latest venture is Roe Japanese Fusion, which officially launched in September 2021. It is an upscale dining restaurant that elevates the existing hybrid Japanese sushi & steakhouse cuisine and introduces a unique blend of exotic cocktails, whiskey and sake selections. Roe is located centrally within the tight-knit community of Sierra Madre and is adjacent to major affluent suburban cities of San Gabriel Valley. Utilizing the foundation Chef Ungrue constructed while enhancing the existing menu palette through the imagination of our own Chef Phillip Ozaki and his creative blend of flavors, ROE Japanese Fusion is driven to win the hearts of a tight-knit community and exceed the customers' expectations.Website: roefusion.comEmail: admin@roefusion.comPhone: 626-921-0198_______________Music Podcast Intro and Outro Everyday, Jason Farnhmam, YouTube Audio Library Podcast Advertisement I love you, Vibe Tracks, YouTube Audio Library Sour Tennessee Red (Sting), John Dewey and the 41 Players, YouTube Audio Library Dewey, Cheedham, and Howe (Sting), John Dewey and the 41 Players, YouTube Audio Library Film Project Countdown.flac Copyright 2013 Iwan Gabovitch, CC-BY3 license

Chef Tala Bashmi visits Google to discuss her successful culinary career and how she is bringing cuisine from the Gulf region to the forefront of the global food industry. Tala Bashmi started her culinary career by joining The Gulf Hotel Bahrain as a trainee and eventually working her way up the ranks. She studied at the Culinary Arts Academy in Lucerne, Switzerland, where she received her Masters of International Business in Culinary Management. Returning to the Middle East, she joined the cast of Top Chef, Middle East & North Africa, as a contestant, where she finished in the finals and showcased the modernized Bahraini cuisine that she would become famous for. Chef Tala then opened her inaugural restaurant Fusions by Tala in her home country of Bahrain, where she prides herself in her daring and willingness to experiment with a range of ingredients and techniques that come from different parts of the world. Visit http://g.co/TalksAtGoogle/TalaBashmi to watch the video.

When Ben Christopherson was travelling, shortly after going to catering college, he knew he wanted to work in pastry - but nobody would let him have a go. "On the continent they just would not let you in the pastry kitchen if you didn't have experience or a qualification. I didn't have either of those," he tells Elisa Roche in this episode of the Career Conversations podcast series, made in association with the University of West London (UWL). But Ben says that experience is what drove him to get some qualifications in patisserie and go on to have a hugely successful career as a Head Pastry Chef. He ended up working at places like the luxury Goring Hotel, Harrods, and eventually launching his own business. All of that experience feeds into the work he does now as a lecturer in Food Studies and Hospitality at UWL. Ben describes the role as being a mix of teaching, competition training, creating new modules, liaising with industry, and of course, some admin. He says the variety is what he loves abut the job: "There aren't two or three days that are the same." Ben is also leading a brand new course at UWL that puts sustainability at the heart of cooking and eating. Future Food and Culinary Management covers all sorts, including how to create plant-based menus, learning how to source food responsibly, and following new eating trends that won't harm the planet. Ben says one module focusses solely on pastry, but using only plant-based ingredients: "Patisserie and bakery lend themselves really well to using plant-based alternatives." And the course is not just aimed at people who want to become traditional kitchen chefs. Students go on to do all sorts of jobs from teacher to chocolatier, and development chef to entrepreneur.  Listen to the full episode to find out more about Ben's varied past, why he ensures his course takes a holistic approach to learning, and how the UWL can help students with work placements. Ben Christopherson, Course Leader and former Pastry Chef, University of West London Ben is a lecturer in Food Studies and Hospitality, and Course leader in Future Food and Culinary Management at the University of West London.  During this period he has co-authored on Practical Cookery, travelled as a guest lecturer to Malaysia, led international culinary competitions to Paris and been invited on a culinary tour of Spain, by the Spanish Institute of Foreign Trade.  His research investigates customer acceptance of plant-based alternative ingredients, focusing on their chemical and physical properties. Prior to his academic work he had a successful career as an international pastry, chef culminating in running his own company with products being sold in Harrods, Harvey Nichols, Selfridges and developing items for Cadburys Cocoa House.  His current academic focus concentrates on the practical application of sustainability within culinary education.   BSc (Hons) Future Food and Culinary Management at UWL - what you need to know Study Options: Full-time, Full-time with placement, Part-time Duration: 3 years, 4 years, or 4.5 years Location: West London Entry Requirements: 112 UCAS points from level 3 qualifications (can include A-levels, BTEC Extended Diploma, HE Diploma) Mature Students: If you don't have the above qualifications but do have work experience, you can still apply Fees: £9,250 per year for UK students. £13,250 for international students. Start date: September 2022 Find out everything you need to know about the course and apply on the University of West London website. Get to know Ben - 5 Quick Questions What's your career highlight so far? "Probably when I ran my own business and got my products into Selfridges. I was quite pleased with myself then. It was around the Royal wedding and I made a mini white chocolate wedding cake. It was featured in Vogue magazine as well." What would you like to see the industry at large doing more of? "It would be really nice to see more promotion of the careers of young chefs. We always hear all about the Executive Chef and the Head Chef, you never hear about the young commis chef. It would be really great if we heard more about them, their story, their progress, where they came from, and where they're going. That would be really good." What's the most useful mistake you've made in your career? "I think the most useful mistakes I've made in my career are when I've been on the phone and I've been weighing up, which we do loads of in patisserie, and somehow along the way I've managed to weigh-up things wrong, because I'm not concentrating. And then the product I've made has been slightly different but in a really good way. Sugar is a big one. I've weighed up the wrong amount of sugar and started to realise you never actually need that amount of sugar. That's been a really happy accident." What do you wish you could tell your younger self? "Stop over-complicating everything! Particularly in patisserie dishes. Don't try to make dishes so complicated, just relax a bit, don't try to put everything on a dish." What's your favourite meal? "Sadly it's probably the same as quite a lot of people. I do love a quality Sunday roast dinner, particularly on a winter day. A nice winter day, a cold winter walk, but the bit that I'll look forward to the most is if they've got sticky toffee pudding with a nice bit of vanilla ice cream. That would be my perfect Sunday."

Chef Don McIntosh started out managing a KFC and is now getting kids to try new things at Westmont Hilltop School District in Johnstown, Pa., including cool noodle bowls and smoky barbecue made with USDA ingredients.

Post Graduate Diploma in Culinary Management offered by SELKIRK in Castlegar & NelsonToday we are gong to talk about the Post Graduate Diploma in Culinary Management offered by SELKIRKlocated in the town of Castlegar, Nelson in the beautiful province of British Columbia. Let us now discuss this course and its attributes. This is a PG Diploma program of Two years for those students who has Completed a Bachelors program in specific subjects. The requirement indicated here is the bare minimum. The student must also have earned aminimum score of 55. The IELTS or English language requirement for this program is 6.5 overall with minimum 6in all bandsThis program is a Coop program offered by the institution with an employment experience option for 4 months.Therefore students will benefit from a paid internship to gain work experience which could help them in obtaininga job after the course. Employers are often seeking employees with some work experience.This program is offered by SELKIRK at their British Columbia location which happens to be a RNIP eligiblelocation or close to it. Please visit the Canadian government Immigration website to learn more because it may bea little easier for Canadian Permanent Residence for students if they can target jobs in an RNIP program location.This is what the education institution offering this course has to say about the program they are offering: Thesuccessful chef or food and beverage entrepreneur of today requires more than just great culinary skills to excelin the hospitality industry. International students who have a culinary or hospitality credential are welcome to apply for this program. The Culinary Management diploma is developed for chefs and hospitality program graduates from programs outside of Canada. Students will gain hands on industry experience during a paid four-month work term.Alongside the culinary focused course students will also complete two semesters of management level courses.CareersSelkirk Culinary Management graduates are equipped to move into supervisory positions in a wide range ofcapacities across the entire spectrum of the food and beverage industry.The list below indicates some of the career options available:professional cookskitchen supervisory positionsfood and beverage supervisorsTherefore, if you have completed at least 15 years of Education or in other words, completed a Bachelorsprogram, and this course is to your liking, then, please contact edu@polinsys.ca for more information onadmissions. Keep in mind that this course is for students who has specialized in the following majors, Bachelorsdegree in Hospitality or Culinary,This is education release is brought to you by IRC news from the Polinsys studios in Cambridge, Ontario. Adios!

Niagara College: Culinary Management Co-Op Program Good day ladies and gentlemen, this is IRC news and I am Joy Stephen, an authorized Canadian Immigration practitioner bringing out this Education release from the Polinsys studios in Cambridge, Ontario. Today is the 19th of Mar, 2022. Education releases highlight opportunities for international students which a focus on course as well as resettlement opportunities for International students who is desirous of making Canada their future home. If you would like to do a 2-year diploma after your schooling, Culinary Management Co-op course offered by Niagara College is a good program for those who would like to develop a flair for culinary arts. This course trains you to manage a food preparation team. International students who has completed their High school 12 years, also called Higher Secondary in some regions of the world could qualify for this program. They require a minimum score of 50% or more with a IELTS score requirement of at least 6 in each band.The Culinary Management co-op course is offered by Niagara College in the Niagara wine region near the famous Niagara Falls in Ontario, Canada close to the US border of Buffalo, New York. In addition to the Federal programs for Canadian Permanent Residence, the province of Ontario offers multiple permanent residence pathways for their residents.  Niagara College offers several diplomas for Post secondary students focussed on employment. Employment is a key component to obtain Canadian Permanent Residence. In addition to selecting the right course, we recommend students to also learn and understand Settlement pathways for students under the various Immigration Programs, both federal and provincial. Please visit the Canadian government Immigration website at Canada.ca and the Provincial website Ontario.ca to learn of immigration pathways for settlement. If you have any questions about courses and Canadian Residency approaches, you may attend. Students must remember that the number of temporary residents in Canada far exceeds Canadian permanent residents' annual quotas. Therefore, targeting the Canadian Experience Class of the PR pathway may not be enough. We encourage students to have a backup of Immigration programs depending on the province or location of the educational institution. Be brilliant students and target colleges or universities for Canadian Permanent Residence. If you currently have work experience want to learn more about Permanent Residence pathways for students, please attend the FREE on Demand webinar by following this link on my screen https://polinsys.com/p and selecting the 4th On-demand webinar, “Education pathway for Students. Once you observe that webinar, and if you have any doubts, you can always come and get your immigration questions answered in the Live Zoom event every Friday! The Image on my screen shows the time and the Zoom link. This way, you can study in an area where Canadian Permanent Residence may be a little easier. Good luck to all of you, and I hope to see you in Canada soon!

#217 - Franco Masdea! Head Chef for Tomlin Catering at the Chanterelle grew up learning the ropes of the restaurant industry by working out of his family's business at Calabria Restaurant from a very young age. Realizing that it was a passion for him, he further pursued his education in Culinary Management, gaining experience at various hotels and restaurants and finally completed his dream to work together again with his friend Steve. Have a listen to his story in episode 217! Thank you Franco, for joining the show tonight, it was a great pleasure! - - - Special thanks to this episodes Video Sponsors! : Boreal Botanical https://borealbrewing.ca Delicious functional SuperTonics crafted with adaptogenic botanicals 416 301 9002 feelgreat@borealbrewing.ca Chénard Wealth and Advisory https://www.chenardwealth.com 807 935 8385 dominique@chenardwealth.com El Tres with satellite location POCO MAS http://eltres.ca 807 344 3443 Mexican cuisine & handcrafted cocktails inspired by the flavours of Mexico Afloat Wellness http://www.afloatcanada.com 807 767 3529 3 float tank float centre - You can support the show here: https://ko-fi.com/thamichaelated https://www.instagram.com/thamichaelated http://www.thamichaelated.com https://www.facebook.com/thamichaelated Please hit that LIKE and SUBSCRIBE for more!

Chef LaToya Larkin, MBA, CCE, has over 20 plus years of expansive knowledge and culinary passion which has led to a lifetime of achievement opportunities. Chef Larkin recently retired from her 8-year position as the Culinary Arts Program Coordinator at Spring High School in Spring, TX, where she was the first African American female chef in the district.Chef Larkin now operates her numerous businesses full time which reflect her passions in life. Her businesses include:“Black Girl Tamales” - a signature line of Soul Food fusion tamales such as Collard Green w/Smoked Turkey, Oxtail, Smothered Chicken, and Smothered Pork Chop.“Not Enough Thyme Personal Chef Services” - a personal chef/catering business that provides in-home meal service, meal preps, and catered events. “Divah Chef Apparel” – a culinary clothing line of shirts & aprons. “Thyme 4 a Change” – a non-profit organization that caters to at-risk youth by mentoring and guiding them while planting the positive seed to exemplify the vast opportunities of culinary. Chef Larkin received her Master of Business Administration (MBA) degree in Nonprofit Management from Springfield College. From the Art Institutes she received her Bachelor of Science in Culinary Management from The Art Institute of Atlanta, and her Associates of Applied Science degree in Culinary Arts from The Art Institute of Houston.CULINARY SCHOOL AFFILIATION: The Art Institute; Houston, TX & Atlanta, GA.Websites: www.blackgirltamales.comwww.thyme4achange.orgFacebook:www.facebook.com/chefdivahwww.facebook.com/blackgirltamaleswww.facebook.com/notenoughthymepcsInstagram:www.instagram.com/blackgirltamaleschefdivah Free Culinary School Stories Recipe eBook: https://bit.ly/culinaryschoolrecipesSign up for our email list / newsletter: https://foodmedianetwork.com/contact RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com ABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?” RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.foodmedianetwork.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio & “Merengue de Limon” by Quincas Moreira; YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network! Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Ginger Elizabeth Hahn of Ginger Elizabeth Chocolates thinks the color of chocolate is sexy. Through her connections with the local agricultural community, her bon bons are now inspired by local organic farms and all the lush flora that grows throughout California. Listen to how Ginger grew her business to become the taste of California in our latest episode of MarketPlay.____Ginger Elizabeth of Ginger Elizabeth Chocolates, a Northern California chocolate boutique specializing in chocolate bonbons, macarons and ice cream. With a familial love of baking set in place at a young age, Ginger ended up working towards a certificate in Hotel, Restaurant and Culinary Management from  Santa Barbara City College, followed by a pastry study program at the CIA in Hyde Park and receiving the prestigious IACP scholastic scholarship for the culinary arts. She later did an externship with the Jacque Torres chocolate shop in NY, and worked at the Ritz Carlton in Chicago under the tutelage of En-Ming Hsu, where she developed her creativity and meticulous practices. She became pastry chef at Masque Ristorante in El Dorado Hills, and a few years later went out on her own to create her personal wholesale operation, with the renamed Ginger Elizabeth Chocolates emerging several years later as a retail store in Sacramento. She now has another location in San Francisco, teaches classes and is always refining her craft.Support the show (https://www.patreon.com/bePatron?u=44196766)

Timestamps 1:01 – About our guest, Chef Jennifer Denlinger9:20 – Chef D Joins the Show10:55 – Chef D's Culinary Journey12:51 – Turn Towards Teaching18:03 – COVID-19 and Online Learning27:15 – Training Advice for Operators33:37 – The Students35:11 – Hierarchy of the Kitchen37:12 – Women in the Kitchen41:41 – Ambassador to Florida Cuisine49:62 – Brain Dominance in Culinary and Pastry55:37 – Chef D's Inspirational Quote  www.FloridaChef.netFB: @Florida Farm to TableTwitter: @FloridaChefIG: @florida_chef_Pinterest: @Florida ChefYouTube: @Florida Chef

New in this update:COVID-19 case at Hart House care home.Island Health has declared another COVID-19 case at a care home. One staff member at Hart House in Victoria tested positive for the virus. Island Health says all 17 residents have been tested in the long-term care home, but there are no positive cases among them. Outbreaks have also been declared at Chartwell Malaspina long-term care home in Nanaimo and the Ts'i'ts'uwatul' Lelum assisted living facility in Duncan.71% of Snuneymuxw received vaccinationThe chief of the Snuneymuxw first nation says a two-day vaccination clinic has resulted in "community immunity" against COVID-19 among those who live on the reserve. Chief Mike Wyse says 71% of the reserve population received the Moderna vaccine last week. The acting Chief Medical Officer for the First Nations Health Authority says it the Snuneymuxw was not on the original list of indigenous communities to receive the first doses of the vaccine, but some vaccine was diverted to examine whether it could stop the spread of an outbreak involving 28 cases. However, Dr. Shannon McDonald says that does not mean that other nations with outbreaks, including the Cowichan Tribes, will also receive vaccines while the outbreak is occurring."This is the first time that we have gone away from our original plan and list of prioritized communities. This is an opportunity that we had because there was vaccine made available to respond to this cluster. Depending on, as time goes on how many vaccines we're alloted, we may not have the opportunity to do this."—FNHA Acting Chief Medical Officer Dr. Shannon McDonaldMcDonald says the first eight nations to receive the vaccines last week were chosen because of their remote locations and for having experienced COVID-19 outbreaks. In total, there have been 191 cases of the virus among indigenous people both on and off-reserve on Vancouver Island during the pandemic. The First Nations Health Authority will not confirm how many deaths have occurred.VIU student selected for Canada's Culinary Olympic TeamA burgeoning chef and student at Vancouver Island University have been named a member of Canada's Junior Culinary Olympic Team. 19-year-old Otis Crabbe is working on his Red Seal designation and will receive his Culinary Management diploma from VIU this spring. At the same time, he will start training with eight other Olympic culinary students from across the country at the Culinary Institute of Canada in Vancouver. Crabbe may have been born to it, having started working at his family's restaurant in Ucluelet by the time he was 13."I started off standing behind, just barely looking over the till to take orders and as soon as I could I was running the oven. At one point, you know, everybody wants to be a cowboy or an astronaut or a soldier, but I always just wanted to be a cook."—Otis Crabbe.Crabbe and the team will represent Canada at the oldest culinary competition in the world, which takes place in Stuttgart Germany in 2024.

*GUEST’S NAME:* Sam Glass *CULINARY SCHOOL AFFILIATION:* Culinary Institute of America, Hyde Park, New York *BIO:* Chef Samuel Glass CEC, CCE, AA, is a Chef/Professor teaching at Centennial College’s School of Hospitality, Tourism and Culinary Arts. Chef Glass was the lead faculty member for the development and implementation of the school’s two-year Culinary Management program and the one-year Culinary Skills – Chef Training program. A member of the American Culinary Federation (ACF) and the Canadian Culinary Federation (CF), Glass was the 2005-2006 Chef of the Year for the Central Region of the CF and received an ACF President’s Medallion in 2006 for his contributions to the culinary profession. In 2008, he was inducted into the ACF’s honor society, the American Academy of Chefs. He is also a recipient of the Service Award from the American Academy of Chefs in 2015, recognizing his numerous volunteer activities at both home and abroad. Chef Glass is a proud Canadian graduate of the Culinary Institute of America (1982). Upon graduating, Chef Glass worked at the Windsor Arms hotel in Toronto. From there, he travelled to Israel, where he worked at the Jerusalem Hilton. After a working as a “stagiaire de cuisine” for six months in France, he returned to Canada, working at the Millcroft Inn. His next position was at the Park Plaza hotel, where he was responsible for the opening of the hotel’s kosher facility. Chef Glass then worked as Executive Chef for Caterers York, one of Toronto’s largest kosher caterers. His next position was that of Executive Chef at Oakdale Golf and Country Club in Toronto. Chef Glass then made the move to teaching, becoming a culinary educator over eighteen years ago. Chef Glass takes a proactive role in culinary education, having completed his M.Ed at Brock University. He has published academic articles on culinary curriculum and has also volunteered as a mentor through the Adopt-A-Ship program of the ACF with the U.S. Navy. Over his career, Chef Glass has worked and taught on three continents and four countries, contributed to cookbooks, competed both locally and internationally, participated in community culinary events, and is recognized as an expert panelist on many industry topics. Chef Glass is also a certified TrainCan Sanitation instructor. He is a Certified Executive Chef, Certified Culinary Educator, Approved Certification Evaluator and is also a member of the Certification Commission of the American Culinary Federation. Most recently Chef Glass became an approved level B judge under the auspices of the World Association of Chef Societies (WACS). *WEBSITE:* https://www.centennialcollege.ca/programs-courses/schools/school-of-hospitality-tourism-and-culinary-arts/ ** *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* *Interested in sponsoring the podcast?* ·        Companies & Businesses, please contact us at: culinaryschoolstories@gmail.com ·        Individuals can donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

This weeks guest is Katrina Zoltak. Katrina got her start in the Industry shortly after high school when she enrolled in the Culinary Management program at Fanshawe College in London Ontario. After graduation, Katrina started working at Philty McNasty's in Waterloo - the classic family eatery by day, and nightclub at night - a common staple of the era of the 90's and 2000's. After several years, Katrina moved on to the Westmount Golf and Country Club, followed by stints at The Revolution and Flying Dog, The Huether, and local institution Ethel's. After working at independent establishments for most of her career, Katrina started working at Boston Pizza, local chain Bauer Kitchen, and currently at the Keg in Cambridge Ontario.

In today's episode we speak with Guddia Singh. In this conversation we learn about how Guddia went from a professional in the financial world to becoming a chef, health and wellness professional. We take an inside look at how Guddia listened to her mind and body along a multi-year journey of personal transformation. I am particularly excited about this episode because Guddia is our first "first-hand" expert. She's not a coach, but someone who's lived experience has volumes to teach. Together we explore: How long did it take? What was the self talk like? How she created space to listen - day by day. How did she thought about the massive change prior to making it How she spoke to her spouse and family. And of course...what about the financial impact of a career and life change with kids, expenses and family. You can find her at: https://www.healthandwellnesschef.com/ (https://www.healthandwellnesschef.com/) Before getting into the conversation, a bit about Guddia's impressive professional bio: A top graduate of the Culinary Management and culinary Arts programs at the Institute of Culinary Education. Chef Guddia Singh is a Licensed Wellness Coach and she found her culinary voice in the Health and Wellness Arena.  Advocating a healthy and balanced lifestyle has become Guddia’s mission. She is a chef advocate for the American Diabetes Association and was a finalist for the Women in Culinary Leadership competition, founded by the James Beard Foundation. Chef Guddia has worked in the test kitchen of Everyday with Rachel Ray and presently has her own culinary and Wellness Consulting Business.

About Celine Beitchman Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years. She studied under the school’s founder, Annemarie Colbin, Ph.D., and is an expert in nutrition education for healthcare professionals, chefs and home cooks alike. Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She’s worked as a line cook, garde manger, food stylist and pastry chef, and appeared in Bon Appetit, Brit + Co, HuffPost and Mind Body Green as a health food expert. Chef Celine joined the Institute of Culinary Education in 2019 to teach Health-Supportive Culinary Arts career classes and coming professional development courses in culinary nutrition and food therapy. She has a master’s in clinical nutrition, a bachelor’s in film and a Level 3 wine certification from WSET. “I look at wine, food and nutrition as a continuum,” Chef Celine says. “I’m always able to find some meaningful connection, and I’ll help you find that, too. That’s my attitude when it comes to teaching.” Celine’s Official Bio About ICE & Natural Gourmet Institute Founded in 1975 by Peter Kump, the Institute of Culinary Education offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, professional certificate programs in The Art of Cake Decorating and Artisan Bread Baking, and other continuing education programs for culinary professionals. Our campuses in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation’s most exciting food cities. With a global curriculum, dedicated instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of careers. America’s Best Culinary School* now offers America’s first nationally accredited health-supportive, plant-based curriculum. Annemarie Colbin, Ph.D. founded the Natural Gourmet Cookery School in her Upper West Side apartment in 1977, two years after Peter Kump founded his eponymous cooking school (now ICE) in an Upper West Side apartment. Both received rave reviews, grew, became accredited diploma programs and changed their names over the following 30 years. In 2019, the educational institutions collaborated to offer the Natural Gourmet Institute’s unique health-supportive approach to cooking at the Institute of Culinary Education, which cultivates creativity and innovation in every kitchen classroom. Aspiring chefs and food enthusiasts can explore ICE’s fifth and newest career program to customize their education in America’s culinary capital. Learn more on ICE’s Website This episode has been sponsored by ICE. Our Conversation Celine and I had a very wide ranging conversation, beginning on a common point of having lived in France, and things blossom from there. Celine has some really incredible stories from her life in food and cooking. We discuss: Celine’s Background and Professional Development National Gourmet Institute – what it is, what her role in it is, and more Her role as ICE Director of Nutrition, what that entails, what ICE is trying to do in that regard and why focus on health/nutrition and cooking, how it is different from the “traditional” way Living abroad Gluten And so much more Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview

Amy Falbaum is the founder and president of Amy Falbaum & Associates (AF&A), a global hospitality recruiting firm based out of New York. This is a very different side of the industry than we usually talk about on the show, but Amy has a fascinating story and fills an often-overlooked role for the often-underappreciated people who make our meals and trips truly special.   “In recruiting, before even the skillset, we look for that cultural fit and that citizen, that human being with integrity.” –Amy Falbaum   AF&M also serves a unique clientele: pretty much any venue that isn’t your typical restaurant and hotel. So that means everything from sourcing an executive chef for a single-unit restaurant to finding multiple key positions for an international company getting their first foothold in the U.S. to placing a general manager with restaurant experience in a new car wash in Denver.   “Be hospitable in everything you do. Lead with integrity and make good decisions. Learn from your mistakes and look for solutions. No regrets. Be transparent and grateful. Appreciate and grasp those tiny moments in life, and try to laugh even in the most trying times.” –Amy Falbaum   We also discuss: How a bad hire who turns into a fire can hurt the culture of an organization and cause things to spiral downward Amy’s rich and colorful experiences in the restaurant world Almost giving birth in a kitchen Who AF&A works with and for: small restaurants, collaborative work spaces, and even a carwash How recruiting works The process of sourcing and placing talent How the New York City market is changing Amy’s tips for hospitality workers looking for a job The honeymoon stage for new hires Two incredible recruitment success stories   Resources: Learn more at http://www.amyfalbaum.com/ Facebook: https://www.facebook.com/Amy-Falbaum-Associates-141497705943774/ Twitter: @AmyFalbaum   Amy Falbaum’s Bio: At Amy Falbaum & Associates, “We search. We find. We place.” is more than a catchy slogan. The slogan also is our pledge that we will fulfill our obligation to pursue assignments with the highest level of confidentiality because we understand the sensitive nature of our work. Indeed, we are flattered and gratified that clients, by asking Amy Falbaum & Associates to assist them, are expressing their appreciation for our high standards.    We are proud of the faith clients have in us; we worked hard to earn it. Our record speaks for itself as does the feedback we have received from clients who have lauded our efforts in achieving their employment objectives. We look forward to many more years of searching, finding and placing.   After working in top managerial positions in the restaurant/hospitality industry for more than 20 years, Amy switched gears and decided to enter the industry’s recruitment field. Amy’s knowledge of the industry as an insider and ability to “speak its language” resulted in immediate commissions and assignments from upscale hotels and high-end restaurants in the U.S. and overseas. Major and well-known hotels and restaurants recognize one of their own and knew Amy would have the right focus when fulfilling their interests.    In addition to several notable achievements on the front lines, Amy has served the industry as executive manager for the kitchen at the ’21’ Club, and she has also held other top managerial positions at Sarabeth’s Kitchen, American Renaissance, and Gramercy Tavern. She is a part time instructor at the Institute of Culinary Education in its Culinary Management program. Just Forking Around is produced by Podcast Masters

Spending summers with family in San Antonio gave Alabama-born Caleb Fischer a taste for Texas-style barbecue. He was raised in a large family and has fond memories of his father working the barbeque and his entire family sitting down together at the dinner table to enjoy fresh butter beans and smoked meat. It seems fitting that when the owners of Acre Restaurant open their new Southern family-style restaurant, Bow & Arrow in Auburn, Alabama, Caleb will be the Executive Chef. Even though he is only 26 years old, he holds a Bachelors in Culinary Management from the Art Institute of Atlanta and has been working in kitchens for 10 years.  A degree doesn’t make you a Chef, he says, but it does help you to run the business. He says kitchens have changed since he has been in the business. A chef used to wear a white coat, white pants, and black clogs, he says, but today’s kitchens have become a little more rock-n-roll. Caleb is a Southern chef with his own style and philosophies which he uses to create a unique, healthy kitchen culture. Bow & Arrow will feature: Smoked Meats Slow-cooked Vegetables House-made Sausages Smoked Turkey Breast Fried Chicken Fridays Smoked Chicken Sundays Blue Plate Specials Southern family-style foods Connect and Learn More: Acre Auburn @acreauburn on Twitter Bow & Arrow on Facebook @chefcalebfischer on Instagram Eat Y’all Website Eat Y’all on Facebook Eat Y’all on Instagram Eat Y’all on Twitter

This week on All in the Industry, Shari Bayer is joined by Steve Zagor of the Institute of Culinary Education. Steve Zagor has over 25 years of experience in the planning, development and management of a wide variety restaurants and retail food businesses. Zagor began teaching at ICE in 2001 and is now the Director of Management Programs overseeing the school’s highly regarded Culinary Management and Hospitality Management programs. In addition, he is a Clinical Associate Professor in the College of Food, Nutrition and Public Health at New York University, teaching courses in Food Business Entrepreneurship, Restaurant Marketing, and Hospitality Operational Problems. After completing a degree at Tulane, Zagor attended Cornell’s School of Hotel Administration. Master’s Degree in hand, he began his career with stints for the Marriott Hotel corporation in DC, Philadelphia, and St. Louis. He used this background to strike out on his own in Houston, Texas. In the course of his career, Zagor has developed and owned a multi-concept restaurant group, served as the General Manager of a $10 million New York City restaurant, and owned and operated an award-winning limited service restaurant. For ten years, Zagor was the Manager of Restaurant Consulting Services for the Hospitality Group of Laventhol & Horwath, and later for Coopers & Lybrand. This program was brought to you by Whole Foods Market. “My heart is in the teaching bcause every day I get to go into a classroom full of career changers.” [16:00] –Steve Zagor on All in the Industry