Podcasts about culinary olympics

Welcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley  — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill's Terrace Restaurant into one of the most acclaimed winery restaurants in Canada.From his early days on Canada's competitive culinary stage — representing the country at the Culinary Olympics — to crafting hyper-local, wine-paired menus that celebrate the Okanagan Valley's bounty, Patrick is a chef who believes that great food begins with great relationships: with farmers, with the land, and with the people at the table.I hope you enjoy our chat and if you have any comments or suggestions on other guests, go over to @mise_en_place_the_podcast and send me a message.Send us your feedback

On this episode, Ragnar speaks with Young Chef Andreas Enger Fjellheim, who took home gold for the Norwegian Junior Culinary Team in the 2024 Global Chefs Challenge Finals. A rising culinary star, Andreas has impressed at global culinary competitions, including the Culinary Olympics and World Cup. In addition to his win in the Global Young Chefs Challenge, he earned Best Veal and the Green Spatula Award from Nestlé Professional. Head Chef at Arakataka, a restaurant in Oslo, he has an impressive resumé and a bright future ahead. Tune in to hear about Andreas' journey from a small farm in Norway to international culinary stages, his rigorous preparation for competitions, and the importance of sustainability in his approach to food. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Our guest today is Chef Paul Jensen, who is the executive chef of fine dining at Big Sky Resort, a former restaurant owner, seasoned culinary competitor, and a newly named member of the 2028 U.S. Culinary Olympic team.With over 30 years of competition experience, Paul has represented the U.S. on the global stage, honing his craft through more than 100 contests. His dedication to food, mentorship, and the art of receiving feedback has shaped his journey, culminating in his spot on the Olympic team. In this conversation, we explore his background, the unique world of culinary competition, and what it means to represent the U.S. in one of the most prestigious food contests on earth.RELATED LINKS:Culinary Team USALearn More: Culinary Olympics Check out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Apprenticeship & Student Chef Competitions (5:38)Classic Culinary Arts (10:25)Competition History (and squid tubes) (18:19)“Everyone Has a Plan Til You Get Punched in the Face” (22:54)Culinary Olympics (29:14)Influence of Olympics on Cuisine (33:23)Trying Out For the Team (44:30)Training Sessions (48:59)Which Countries Dominate? (54:03)Recipe Development (58:00)Why Farm-to-Table Should Not Be a Movement (1:00:49)Follow the Culinary Olympics (1:02:02) Hosted on Acast. See acast.com/privacy for more information.

Chef Keith Pears is leading Team Canada at the Bocuse d'Or, one of the world's most prestigious culinary competitions. He says he can't wait to get in the kitchen and “just cook his heart out.” 

On this episode, Ragnar speaks with former Worldchefs President, Chef Charles Carroll. Dive into Chef Carroll's journey with Worldchefs and his contributions to the culinary world, including mentorship that has inspired chefs across the globe. From leading the US culinary team in the Culinary Olympics to authoring bestsellers, Chef Carroll shares his experiences, challenges, and reflections as he steps down from the Worldchefs' board. Tune in for an introspective look at leadership, legacy, and the future of the global culinary community. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this episode of Flavors Unknown, I sit down with Chef Corey Siegel, the North American Corporate Executive Chef and Director of Culinary Development at Electrolux Professional. Based in Charlotte, NC, Corey is a culinary innovator who has left a remarkable imprint on the industry. Known for his unique blend of culinary mastery and passion for music, Corey shares the influences that shaped his culinary style, his experiences in prestigious culinary competitions, and how music plays a pivotal role in his creative process. Whether you're an aspiring chef or a seasoned professional, Corey's insights are sure to inspire. What you'll learn from Chef Corey Siegel Food memories from Corey Siegel's childhood – A look back at the flavors that shaped Corey's love for food. [3:21]His journey from Albany to Electrolux – How Corey's career path led him to his current role as a culinary leader. [4:10]A day in the life of the Director of Culinary Development – What it's like to lead innovation at Electrolux Professional. [4:57]The most rewarding aspect of his job – Corey discusses what he finds most fulfilling in his role. [5:46]The impact of the right equipment on culinary success – How top-tier tools help businesses thrive. [6:59]Balancing creativity and leadership – Corey reflects on missing the hands-on creativity of the kitchen. [7:49]Launching new products – Insight into Corey's process for bringing new culinary innovations to life. [9:09]Sharing creativity through social media – The challenges and rewards of connecting with an online audience. [10:04]The challenge of content creation – How Corey navigates the demands of social media. [10:44]Creating within the ‘sandbox' of delicious simplicity – Corey's approach to mastering simple yet profound culinary creations. [12:36]A recent recipe Corey Siegel is proud of – Corey shares a dish that exemplifies his culinary philosophy. [14:46]Navigating the social media landscape – Strategies Corey Siegel uses to stay relevant in a digital world. [15:40]Reflections on his competition days – Lessons from competing at the highest levels, including the Culinary Olympics. [16:46]Training with culinary legends – The big names who've influenced Corey's career. [17:37]Competing with the US Culinary Olympics team – A deep dive into his experiences and takeaways. [18:22]Music as a reset tool – How Corey uses music to unwind and refocus after intense days. [18:52]Key lessons from competition – The valuable insights Corey Siegel gained from his competitive experiences. [20:05]His culinary education at the CIA – How his time at the Culinary Institute of America shaped his career. [22:30]Apprenticing at The Greenbrier – Corey's early experiences and the path to mastery. [24:15]The road to culinary mastery – The only path to true excellence in the kitchen. [25:33]Advice for aspiring chefs – What Corey wishes every culinary student knew. [27:06]His favorite culinary destinations – The places that inspire Corey's culinary journey. [28:14]Bucket list destinations – Where Corey Siegel dreams of traveling next for food inspiration. [31:37]The influence of music on his life – How music shapes Corey's personal and professional life. [32:57]Working with a vocal coach – Corey's journey into the world of music. [35:29]Musical aspirations – Corey's dreams beyond the kitchen. [36:43]Getting in touch with Corey – How listeners can connect with Chef Corey Siegel. [39:54]Top 5 food spots in Charlotte – Corey's must-visit eateries in his hometown. [40:48]The kitchen gadget he can't live without – Corey's essential tool for culinary success. [43:25]Favorite spices and condiments – What Corey Siegel always has in his pantry. [44:43]Mastering Hollandaise variations – Tips from Corey on perfecting this classic sauce. [46:02]His top musical companion in the kitchen – The tunes that keep Corey inspired while he cooks. [47:24] I'd like to share a potential educational resource,

The IKA CULINARY OLYMPICS is the oldest, largest and most diverse international culinary arts competition in the world. As a member of TeamUSA, CHEF TED POLFELT competed against 55 OTHER NATIONS in Stuttgart, Germany earlier this year. He'll give us the dish on the competition and serve up practical insights on HANDLING STRESS and MAINTAINING BALANCE in a super busy world!   WATCH (YOUTUBE): https://youtu.be/Ow2fPeA8jZc   #HardieParty #Podcast #HighFive #Food #Travel #LifeHacks #Chefs #Culinary #Olympics #IKA #CulinaryArts #ACF #TeamUSA #USA #Restaurants #Foodies #Cooking #Competition #Stuttgart    IKA: https://www.olympiade-der-koeche.com/en/ BROOD: https://www.broodrestaurantandbar.com/

This week, Juliet and Jacoby discuss the cookie shop owner who called out a bridesmaid for requesting free cookies, question why Tesla is selling a bottle of mezcal, and share their thoughts on a new sobering gel. For this week's Taste Test, they try the viral trend of ketchup on KitKats. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

When we find something that drives us forward, life takes on new meaning and fulfillment. But true fulfillment isn't just about traditional success—it's about discovering joy and purpose in our everyday experiences, especially as we navigate the second half of life.   Today, we explore this enriching path with a guest whose resilience and purpose have guided his own journey. Alain Dumonceaux joins us, a man whose own life trials have shaped his passion for helping men align their lives with their deepest values.   As the Purposeful Action (Men)tor for the Awakened Man movement, Alain has dedicated himself to showing others how to live authentically. From triumphs at the Culinary Olympics to facing near ruin twice, his journey has driven him to empower others.   Now, Alain's mission is clear: to guide men in rediscovering their life's purpose through his purposeful action plan, "The Return of The King.” This plan serves as a transformative blueprint for embarking on their Hero's Quest.   In this episode, we discussed:   Why we thrive on having something to anticipate in life What we often get wrong about defining our purpose The three mentors who can transform a man's life Why men need safe spaces for open dialogue What we must remember when confronting our pain One tip to keep in mind whenever imposter syndrome strikes Alain shares his tips for perfecting cooking techniques   Connect with Alain (Free Course) Crafting Your Mission The Awakened Man Band of Brothers Hero's Quest The Revolutionary Man Podcast Follow Alain on Instagram  Follow Alain on Facebook

2024 AMAZING RACE WINNER!!! Cesar Aldrete  is a talented chef and food stylist with 16 years of experience. Born in Texas and raised in Mexico, Cesar now calls New York City home. His first job in NYC was at the 3 Michelin star restaurant Daniel. He has styled food for top magazines, international brands, and popular Food Network TV shows, bringing his creative touch to everything he does. Cesar has also earned awards in the Culinary Olympics in Luxembourg and competitions in New Zealand. Recently, he added a big win to his list of achievements by taking home the top prize on "The Amazing Race" alongside his boyfriend Ricky.  Amazing Race - Watch here Instagram: https://www.instagram.com/rickyandcesar/ https://www.instagram.com/beardedfoodie/ https://www.instagram.com/cesarald/  Youtube Linkedin Follow the host, Jes, on Instagram  @jessoulfood 

On this episode, Ragnar speaks with Katja Tuomainen, Team Manager and Kari Julin, Team Captain to delve into their triumphant journey at the Culinary Olympics in Stuttgart, where they led the Culinary Team of Finland to its first victory. Kari and Katja share insights on their meticulous preparation, the challenges faced, and the strategies behind their winning dishes, which showcased the best of Finnish ingredients. Discover how teamwork, innovation, and a deep connection to their culinary roots brought them to the top. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

 On this episode, Ragnar speaks with two-time Culinary Olympian Sebastian Pettersson. From his journey as a pastry chef and chocolatier to leading the Swedish junior culinary team to victory, Sebastian shares insights into the intense training and teamwork required to clinch gold on the world stage. Tune in to hear the secrets behind crafting award-winning dishes and the transformative power of mentorship in shaping future culinary stars. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Today's Guest: Alain DumonceauxAs the Purposeful Action (Men)tor for the Awakened Man movement, Alain has been on a mission as the beacon for what it means to live an authentic life. For the past three decades, Alain has lived the highs of the Culinary Olympics to the lows of losing it all…almost twice. Today, Alain's purpose is to guide men to rediscover their life's mission starting with a purposeful action plan called: The Return of The King that sets the stage for their Hero's Quest.Episode Quotes:"Men are raised to not show emotion and to be strong. We develop a misguided idea of what strength is. Strength comes from understanding when you need help." -Alain Dumonceaux"Sacrifice assumes you're giving up something you value." -Amber Fuhriman"When you're around people long enough you'll gain some intuition on how they're showing up." -Alain Dumonceaux"We're not always going to understand what someone is going through. At times, the best we'll be able to do is create space for them." -Amber FuhrimanFind Amber on Instagram: https://www.instagram.com/amberraefuhrimanAlain Dumonceaux:Web: https://members.theawakenedman.netThe Revolutionary Man Podcast: https://therevolutionarymanpodcast.buzzsprout.comFB: https://www.facebook.com/theawakenedman.netIG: https://www.instagram.com/theawakenedman2020YouTube: https://www.youtube.com/channel/UCg8DCH78anx-r7KZEU8EclwIf you are interested in connecting with Amber, send an email to amber@amberfuhriman.com.Connect with other incredible people looking to break out of the corporate mindset by joining the Facebook Success Center: http://bit.ly/2MuWn53Checkout Amber's Speaker Reel: https://www.youtube.com/watch?v=vPj5OBvjrr0Schedule a connection call with Amber: https://calendly.com/amberfuhriman/connection-call?month=2021-05If you are interested in connecting with Amber, send an email to amber@amberfuhriman.com. Hosted on Acast. See acast.com/privacy for more information.

As the Purposeful Action (Men)tor for the Awakened Man movement, Alain has been on a mission as the beacon for what it means to live an authentic life. For the past three decades, Alain has lived the highs of the Culinary Olympics to the lows of losing it all…almost twice. Today, Alain's purpose is to guide men to rediscover their life's mission starting with a purposeful action plan called: The Return of The King that sets the stage for their Hero's Quest. For more, go to https://www.theawakenedman.net/

Alain Dumonceaux is a Purposeful Action Men(tor) for the Awakened Man Movement and host of The Revolutionary Man podcast, who is on a mission to be the beacon for what it means to live an authentic life.  For the past three decades, Alain has lived from the highs of the Culinary Olympics to the lows of losing it all, almost twice. Today, his purpose is to guide men to rediscover their life's mission by starting with a purposeful action plan called “The Return of the King who sets the stage for their Hero's Quest.”    Alain shares his personal story of beginning his own Hero's Quest, which is a journey that requires the ability to unpack some uncomfortable patterns, habits, and belief systems. His own included fighting imposter syndrome, rebuilding his life after divorce and bankruptcy, restoring his identity after almost losing his second marriage, and then embodying life's experiences through living with purposeful action. He describes how he brought together a group of ten men, referred to as the Band of Brothers, to beta test and then launch his program to inspire men to live purposefully in everything they do and are. Through mentoring, teaching, and guiding men to live the highest vision of themselves they then begin serving their best and highest selves for their families, communities, and themselves. They are men of passion, purpose, and power.  Alain shares many valuable insights and tips that we can all use to improve ourselves and our relationships, including addressing and changing limiting beliefs, being purposeful, developing self-esteem, confidence, skills for creating deeper, more meaningful relationships through crucial conversations, and so much more!   Download this fascinating and impactful episode to hear Alain's story and discover how we can all learn from this Band of Brothers to build our own lives of passion, purpose, and power! QUOTE: “My definition of wisdom is a constant state of unlearning.” https://www.theawakenedman.net/ https://www.facebook.com/theawakenedman.net https://www.instagram.com/theawakenedman2020 https://www.youtube.com/channel/UCg8DCH78anx-r7KZEU8Eclw  

Do you ever feel like an imposter who doesn't belong? Guest Alain Dumonceaux shares his journey from struggling with imposter syndrome to empowering men to live intentionally. Learn how transforming limiting beliefs and taking responsibility can help you become the man you aspire to be. Alain asks men to look at 6 pillars of life - financial, emotional, physical, spiritual, professional, & relationships. What beliefs are holding you back in each? It's time to break free from what's limiting you and live intentionally. As the Purposeful Action (Men)tor for the Awakened Man movement, Alain has been on a mission as the beacon for what it means to live an authentic life. For the past three decades, Alain has lived the highs of the Culinary Olympics to the lows of losing it all...almost twice. Today, Alain's purpose is to guide men to rediscover their life's mission starting with a purposeful action plan called: The Return of The King that sets the stage for their Hero's Quest. https://members.theawakenedman.net/products/courses/view/3 --- Send in a voice message: https://podcasters.spotify.com/pod/show/michael-chestnut5/message Support this podcast: https://podcasters.spotify.com/pod/show/michael-chestnut5/support

On this episode we talk with Alain Dumonceaux, the Founder of the Awakened Man Movement. He uses the wisdom from story and myth along with his experience of competing in the Culinary Olympics to help guys begin their own personal hero's journey. Tune in to hear how to embrace your Inner King and start taking back your life. Alian's Links: Web: https://www.theawakenedman.net/ FB: https://www.facebook.com/theawakenedman.net IG: https://www.instagram.com/theawakenedman2020/ YouTube: https://www.youtube.com/channel/UCg8DCH78anx-r7KZEU8Eclw

On this episode we talk with Alain Dumonceaux, the Founder of the Awakened Man Movement. He uses the wisdom from story and myth along with his experience of competing in the Culinary Olympics to help guys begin their own personal hero's journey. Tune in to hear how to embrace your Inner King and start taking back your life. Alian's Links: Web: https://www.theawakenedman.net/ FB: https://www.facebook.com/theawakenedman.net IG: https://www.instagram.com/theawakenedman2020/ YouTube: https://www.youtube.com/channel/UCg8DCH78anx-r7KZEU8Eclw

Embark on a journey through the flavors, struggles, and triumphs of a culinary mastermind as I, Amelia Old, sit down with the pioneering Chef Daryl Shular. Chef Shular pulls back the curtain on his rise from a childhood filled with the warmth of his mother's kitchen to making history as the first African American certified master chef. The aroma of resilience and diversity is rich in this episode, as we trace his steps and discover how he's not only carving out a space for himself but also setting the table for future chefs through his work with Hospitality Forward and 100 Chefs of Tomorrow.We're reminded that cooking is much more than just a craft; it's a bridge to cultural understanding and a bond that unites communities. Taste the competitive spirit that drove him to the prestigious Culinary Olympics, where the pursuit of gastronomic perfection is a relentless quest. And yet, amid the high stakes of international acclaim, he maintains a focus on mentorship, illustrating the vital role that diverse perspectives and guidance play in shaping the artisans of the kitchen.In our final course of conversation, Chef Shular serves up his philosophy on the harmony of traditional and innovative cuisine, adhering to an 80-20 rule that guides his every creation. Chef Shular's legacy transcends his culinary achievements, seeding a future where the kitchen doors are open to all and nourishment comes not just from the food we eat but the support we offer each other. Join us at the table for an episode that's as heartfelt as it is enlightening, seasoned with the insights of a chef who truly leads with generosity.

The 2024 IKA/Culinary Olympics is the oldest, largest and most diverse international culinary arts competition in the world. This year's competition will be hosted in Stuttgart, Germany in early February. Anthony Rebote will be heading to Deutschland to compete against the best of the best chefs, in the hopes of making a name for himself. To find out more, on Friday's Morning Focus, Alan Morrissey was joined by Anthony Rebote, a chef at the Armada Hotel in Spanish Point.

Welcome to another episode of "Healthy Mind, Healthy Life." I'm your host Avik, and today, we have a truly inspirational guest with us, Alain Dumonceaux. Alain is a beacon of wisdom and purpose, serving as the Purposeful Action (Men)tor for the Awakened Man movement. Throughout his remarkable journey, Alain has experienced the full spectrum of life's highs and lows. He's tasted the sweet victory of the Culinary Olympics, only to face the bitterness of losing it all—twice. But it's not the setbacks that define Alain; it's his resilience and unwavering commitment to living authentically. Today, Alain's mission is clear: he guides men on a path of self-discovery and empowerment, helping them rediscover their life's purpose. He's developed a powerful action plan called "The Return of The King," which sets the stage for each man's Hero's Quest, a journey of self-realization and fulfillment. As Alain wisely puts it, there are three ways we learn wisdom: through reflection, imitation, and experience. The journey to wisdom and purpose often requires us to confront uncomfortable truths, and Alain is no stranger to that. He's wrestled with the imposter syndrome, navigated the turbulent waters of divorce and bankruptcy, rebuilt his identity after almost losing his second marriage, and, ultimately, embraced life's experiences through purposeful action. Today, Alain lives as a conscious and centered man, and he's dedicated to inspiring others, especially men, to lead lives filled with purpose and passion. Through his mentoring, teaching, and guidance, he empowers men to become the best versions of themselves, not only for their own benefit but for their families and communities as well. So, let's dive deep into Alain's story, his insights, and his transformative journey. Alain Dumonceaux, welcome to "Healthy Mind, Healthy Life.”

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

Join the dynamic Alain Dumonceaux as he challenges men to break free from the trap of autopilot and embrace intentional living, unlocking their true potential and purpose. In this episode, you will be able to: Cultivate the habits of intentional living for a life of enhanced potential. Seize personal responsibility to forge your own path in your hero's odyssey. Subvert the dangers of complacency to ensure a life of continuous progress. Refine your communication methods to forge meaningful connections with others. Explore the essence of true leadership that encourages joint growth and development. My special guest is Alain Dumonceaux Sharing years of personal and professional experience, Alain Dumonceaux is dedicated to helping men live a more intentional and purposeful life. Alain successfully built a career as a chef but realized that this work-centric lifestyle came at the cost of his relationships and personal well-being. Learning from these experiences, he transitioned into a life coach, where he shares his wisdom to inspire men to find balance and cultivate deeper connections, fostering personal growth and happiness. The key moments in this episode are: 00:00:00 - Importance of Taking Responsibility, 00:02:00 - Introduction on Alan Dumonceaux, 00:04:23 - Conversation with Historical Figures, 00:06:56 - Cherishing Conversations with Loved Ones, 00:08:06 - Favorite Ice Cream Flavor, 00:13:16 - The Importance of Doing the Work, 00:14:46 - What are the Culinary Olympics?, 00:18:08 - Alain's Specialty as a Chef, 00:20:43 - Getting to Know Alain, 00:22:20 - The Problem with Autopilot, 00:26:50 - Finding Purpose in Your Career, 00:28:04 - Consequences of Autopilot Living, 00:29:36 - Ramifications of Autopilot Relationships, 00:35:55 - Indicators of Autopilot Living, 00:37:08 - The Presence We Bring Home, 00:40:51 - The problem with running on autopilot, 00:41:15 - Tips for living more intentionally, 00:42:52 - The power of "I am" statements, 00:44:29 - Clarity of vision and purpose, 00:48:23 - Brent's personal experience, 00:54:50 - Understanding Intentional Communication, 00:57:12 - Starting Small and Taking Responsibility, 00:58:30 - The Five Pillars of Man, 01:00:02 - Responsibility and Leadership,  The video version of this show is available on YouTube after 3 PM the day it is released https://www.youtube.com/@thefalliblemanpodcast and Rumble! https://rumble.com/c/c-2176422   PLEASE HELP US make Better Content for you by taking: The Fallible Man Content Research Survey     https://bit.ly/FallibleManContentSurvey   Join our Exclusive Private Community – Fallible Nation https://bit.ly/FallibleNation   Fallible Man Coaching Services: If you need some help conquering your goals, building a plan and seeking the life you want to live you can find me at https://www.thefallibleman.com/ and schedule a discovery call and work with me directly. Sponsors: Grow YOUR Show: The Easy Button for Podcasters Have you thought about starting a podcast to grow your business or even as a hobby? Then you need to go talk to my friend Adam Adams. I trust him and so you should you! https://growyourshow.com/ Ghost Bed Actually get a GOOD night's sleep! Go see my friends at https://www.ghostbed.com/pages/fallible and use the code “fallible” for 30% off your order! It's what I sleep on and what I count on!

10 Wochen nach der Internorga treffen sich Olli & Tom mit Daniel Schade (dem Präsident des Köcheverein Deutschlands) zum ersten Updates für die Culinary Olympics. Diese findet im Februar 2024 in Stuttgart im Rahmen der Messe Intergastra statt.  In knackigen 14 Minuten gibt es die neusten Infos zum folgenden Themen: teilnehmende Nationen /  ist die Olympiade ausgebucht? Wann kochen die deutschen Teams? Wie ist der Trainingsstand? Welche Wechsel gabs im Trainerteam? Welche Zusagen gibt's von Branchengrößen? Hört rein und erfahrt zukünftig regelmäßig hier alle News rund um die IKA. Folgt dem Podcast KüchenSchnack. https://www.mkn.com/podcastpodcast@mkn.de Shownotes:Website Olympiade:https://www.olympiade-der-koeche.com/en/ Website Köcheverband: https://www.vkd.com/Überblick der Nationen & Wettkampftage: https://www.olympiade-der-koeche.com/en/wp-content/uploads/sites/2/2023/05/Competition-Days-IKA-2024_20230524.pdf IKA Instagram: https://www.instagram.com/ikaolympics/?hl=de

VKD Präsident Daniel Schade erzählt uns alles über die anstehende IKA/Olympiade der Köche 2024 in Stuttgart. Aber wie sind eigentlich die anderen Länder aufgestellt und wie können wir als Community die einzelnen Köchinnen und Köche pushen? Welche Rolle MKN bei dem internationalen Kochkunstwettbewerb spielt und wie wir die Mannschaft unterstützen, erfahrt ihr in Folge #86!  Shownotes Kontaktdaten:  Daniel Schade:  Daniel.Schade@vkd.comFacebook:https://www.facebook.com/daniel.schade.779Linkedinhttps://www.linkedin.com/in/daniel-schade-43a931b6/Insta.https://www.instagram.com/danielbln1984/ IKA Faces Wall:https://www.olympiade-der-koeche.com/en/faces/ IKA – Culinary Olympicshttps://www.olympiade-der-koeche.com/en/ Verband der Köchehttps://www.vkd.com/https://www.instagram.com/vkd.insta/00:00    Einleitung 03:40    Internorga es ist wie früher! 05:25    Wie sieht sich der Verband der Köche 06:30    Daniel Schade –  seine Vita 11:30    Die Unterschrift – der Ausstatter der IKA 13:30    Darum machen wir den Sch X!%&! 15:30    Was können wir tun, um die Köche Olympiade zu pushen? 16:50    https://www.olympiade-der-koeche.com/19:10    Kosten für die Olympiade der Köche 22:10    Wie unterstützt der Staat? 24:20    JETZT GESICHT DER IKA 2024 WERDEN                 https://www.olympiade-der-koeche.com/en/faces/28:00    Gault Millau / Michelin Sterne  - Fluch oder Segen? 32:00    Neuordnung der Ausbildung 35:00    Tellerregeneration? Ist das ein Teil des Kochens? 36:20    10 Fragen / Antworten39:00    IKA Update ab sofort alle 4 Wochen 10 Minuten? 40:25    Verabschiedung & Daniel Schade 

Check it out on Spotify: https://spoti.fi/33Z4VsE Check it out on Apple: https://apple.co/3AHc2DT As the Purposeful Action (Men)tor for the Awakened Man movement, Alain has been on a mission as the beacon for what it means to live an authentic life. For the past three decades, Alain has lived the highs of the Culinary Olympics to the lows of losing it all…almost twice. Today, Alain's purpose is to guide men to rediscover their life's mission starting with a purposeful action plan called: The Return of The King that sets the stage for their Hero's Quest. Dreams: Change 100,000 Mens Lives to change millions of communities, then changing the world. Reshaping the perspective of masculinity. Continue to change and model Alain Rebuild the relationship with his son Rebuilding and growing family network Introduce Them to: Alex Hormozi Favorite Book, Movie, or Podcast: Favorite Book is University of Success Og Mandinos Contact them at: https://members.theawakenedman.net/ --- Support this podcast: https://podcasters.spotify.com/pod/show/timothy-douglas0/support

Check it out on Spotify: https://spoti.fi/33Z4VsE Check it out on Apple: https://apple.co/3AHc2DT As the Purposeful Action (Men)tor for the Awakened Man movement, Alain has been on a mission as the beacon for what it means to live an authentic life. For the past three decades, Alain has lived the highs of the Culinary Olympics to the lows of losing it all…almost twice. Today, Alain's purpose is to guide men to rediscover their life's mission starting with a purposeful action plan called: The Return of The King that sets the stage for their Hero's Quest. Dreams: Change 100,000 Mens Lives to change millions of communities, then changing the world. Reshaping the perspective of masculinity. Continue to change and model Alain Rebuild the relationship with his son Rebuilding and growing family network Introduce Them to: Alex Hormozi Favorite Book, Movie, or Podcast: Favorite Book is University of Success Og Mandinos Contact them at: https://members.theawakenedman.net/ --- Support this podcast: https://podcasters.spotify.com/pod/show/timothy-douglas0/support

Håkan Mårtensson is a Sweden-born confectioner and pastry chef who opened his Beacon storefront Håkan in 2021. At age 15, Håkan (pronounced Ho-kan) enrolled in the Culinary Institute in Kristianstad, Sweden. At 22, he was recruited as a sculptor on the Swedish National Culinary Team. Despite competing against chefs with decades of experience, Håkan brought home gold medals from the World Cup in Luxembourg, and the Culinary Olympics in Erfurt. He moved to Beacon by way of New York City, where he was master chocolatier at FIKA NYC before that company went under.  In this interview Håkan talks about his culinary philosophy and what he's trying to accomplish with his Beacon storefront. Evident throughout the episode are his incredible work ethic and deep love of chocolate.  Håkan is interviewed by Alana Semuels, a journalist from Boston who spent more than a decade as a staff writer for the Los Angeles Times and then The Atlantic. She is now senior economics correspondent at TIME magazine. She's done podcasting work for Marketplace and Planet Money, and has co-hosted NPR's The Indicator, sometimes recording audio from the closet of the Beacon house she is renting. She moved to Beacon with her husband and toddler in summer 2022 from San Francisco. Thank you to Alana for leading this interview!  

Alain Dumonceaux of The Awakened Man Theawakenedman.net As the Purposeful Action (Men)tor for the Awakened Man movement, Alain Dumonceaux has been on a mission as the beacon for what it means to live an authentic life. For the past three decades, Alain has lived the highs of the Culinary Olympics to the lows of losing it all…almost twice. Today, Alain's purpose is to guide men to rediscover their life's mission starting with a purposeful action plan called: The Return of The King that sets the stage for their Hero's Quest.

This week the three amigos are joined by our good friend and human woman... in your face, haters... Ashley Everhart (Character's Welcome, Boogiemanja, Toronto Sketch Fest). Ashley couldn't wait to tell us about her Groundhog's Day Hog Feast during Chef's I Prepared For You and really wanted to recap Top Chef Season 6, Episode 12 - "Culinary Olympics" so we did that too. The Top Chef talk starts at 31:20. Follow Ashley on instagram - @ashleyceverhart And if you are in the NY area - checkout Ashley and Bryan's sketch team's show at Caveat on Feb 7th - BUY A TICKET! ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/    

In this week's episode of Mike Behind the Mic, we're getting educated on chocolate.    Renowned pastry chef and expert chocolatier Susan Notter joins Mike Dubberly to give some insight into the intricacies of the culinary art of making award winning chocolate and pastry goodies. The native of England, Susan has traveled the world learning her craft and has won numerous honors, awards and medals in international competitions, the Culinary Olympics and was even on the winning team in the Halloween Wars on the Food Network. Susan now calls Alabama home and has her own shop in Pelham.

On this episode, meet Chef Aron Espeland, winner of the Global Young Chefs Challenge. Chef Aron took home Gold for Norway at the 2022 Global Young Chefs Challenge finals, held during Worldchefs Congress in Abu Dhabi in July. With an impressive list of medals, including a victory for the Norway Culinary Team at the Culinary Olympics in Stuttgart, he's one of the most promising young talents in the industry. He shares his journey to the podium and advice for aspiring competitors. World on a Plate is supported by Nestlé Professional.

I've always wanted to be a chef. From the earliest days, I can remember watching TV shows like The Galloping Gourment I knew this was my calling. Being a chef is a labour of love. When all of your friends are partying you are working and once in a while, you're serving them. Joining the regional Olympic team was never on my bucket list until I met my mentor, Raymond Czyaka. In this episode, I about my time as a chef and Olympic culinarian. How the experience shaped me for decades to come. Thanks to Mike Forrester for having me on his podcast. Enjoy the episode. To join our movement: Free Report: How to Find Meaning & Balance In Life, Business, & Relationships

In today's episode, we speak with Travis Smith, the winner of six gold medals and three silver medals in the Culinary Olympics and World Cup competitions. Travis Smith is a Certified Executive Chef, Certified Executive Sommelier, Level 3 Pro Chef, and a fellow in the American Academy of Chefs. Listen as Travis talks about what it's like to compete in top culinary competitions, his experience cooking at country clubs, and how competition can sharpen a chef's intuition. 

CMC and USA Culinary Team Manager Chef Edward Leonard swings by Let's Dig In to talk about all things Culinary Olympics, how he'd evolve culinary competitions, and how food circles our whole lives. You can listen to our show on iTunes and where you find your favorite podcasts. Please subscribe/rate/review our show on iTunes, Spotify, and YouTube, and follow us at @richrosendale. Thanks for being a part of the Let's Dig In Podcast!

In honor of Mental Health awareness month Chefs Gerard Kenny & Chris Galarza sit down with Certified Executive Chef Michael Matarazzo to discuss his work, his career, and the future of the hospitality industry. We cover a wide range of topics from kitchen decarbonization to mental health and everything in between. This is an episode to listen and re-listen to as Chef Matarazzo dives deep into the importance of mental health and coaching. Born and raised on Long Island, Chef Michael Matarazzo was formally trained at both The Culinary Institute of America in Hyde Park, NY as well as the world-renowned Greenbrier Resort in White Sulphur Springs, WV. In 2010 he was named USA's Chef of The Year by The American Culinary Federation. Michael has been to the Culinary Olympics in Erfurt, Germany three times as both competitor and coach. He is an ACF Certified Competitions Judge and has received numerous medals both domestic and internationally during his 20-year culinary career. In addition to being a working Executive Chef, Matarazzo has a Transformation Life Coaching Practice where he coaches high performing individuals in both group and individual settings and engages his clients in transformational, life changing conversations. In 2020, He created the fast-growing Facebook Group, Chefs for Change, as well as Kitchen Brain Podcast. Michael uses both platforms as tools to start conversations among hospitality industry professionals with the mission of providing new insight and perspective to ultimately transform the hospitality profession into a more attractive and sustainable lifestyle. Michael is a well sought-after event speaker, and has a proven track record for team building and systems development. The services he provides are based on his "Be Better" philosophy which encourages self-awareness and self-accountability in order to improve all aspects of our individual environments. https://open.spotify.com/show/7A2XivGi9Gof2G2elfiGpx?si=ngTbZWkLQIuP7O-YtQrIqQ&utm_source=copy-link&nd=1 (Kitchen Brain Podcast | Podcast on Spotify) https://www.bebettercp.com/ (Coach | Be Better Life & Leadership Coaching | Charlottesville (bebettercp.com)) www.JoinFoody.com https://joinfoody.com/forwarddiningsolutionsllc (Chef Christopher Galarza (joinfoody.com)) https://www.collaborativedesign.org/get-the-guide-bdpg (Building Decarbonization Practice Guide — The William J. Worthen Foundation (collaborativedesign.org)) Join the conversation: Subscribe to Sustainable Overload Podcast on YouTube, Twitter, & TikTok by searching S_O_Podcast. Instagram: Sustainable Pod Please consider Subscribing, sharing, and leaving us your feedback on Apple podcasts and everywhere you get your podcast. Chef Chris Socials: Instagram: @ForwardDiningSolutionsLLC Twitter: @DiningForward LinkedIn: https://www.linkedin.com/in/chef-christopher-galarza-8a632742/ (Chef Christopher Galarza | LinkedIn) www.ForwardDiningSolutions.com Chef Juice Socials: @XanderWaynerxrx on all social platforms www.Rxmusic.us Sustainable Overload is a product of Forward Dining Solutions LLC. and brought to you by RX Music “healing the world with sound”. This podcast is made possible because of listeners like you. Your listens, feedback, and patronage is this podcasts exists

Chef Baity's list of accolades is long and includes things like being a two-time Food Network Culinary Challenge winner, a winner of multiple medals in the Culinary Olympics, and 2018's Professional Chef of The Year. In this episode, you'll learn about big moments in Chef Baity's life, but also get inspiration and motivation from a guy who's been in the entrepreneurial trenches.

Chef Amado began his foray into the culinary world at the age of 16, selling churros in the streets of Guadalajara, Mexico. As a young man he made the move to the U.S. to pursue an education in culinary arts. In 1992 he graduated from Grand Rapids Community College, and not long after, traveled to Belgium where he worked to develop his knowledge of classical European pastry and chocolate. He returned to U.S. in 1994 and worked in a variety of positions at private country clubs and fine dining restaurants throughout California, Indiana and Michigan. Since 2016 he has been directing the Baking and Pastry Arts Program at Lake Michigan College, where he develops curriculum, teaches classes and coaches students for national and international competitions. He owns the Luis Amado Chocolate Academy in Stevensville, Michigan, where he offers personalized and small group chocolate classes to students from around the globe. His work has been featured in numerous magazines including The ACF National Culinary Review, Revista Dulcypass and So Good Magazine. Chef Amado is very passionate about competitions and has captured more than 22 gold medals and 6 best-of-shows awards from competitions including the 1996 Culinary Olympics in Berlin, The 2000 National Dessert Competition, numerous ACF-approved Culinary Arts Salons, The Great Lakes Regional 1999-2003, and most recently the 2017 AUI Chocolate Cup in Washington, D.C. In this episode we discuss: Luis's entré into the world of food as the owner of a churro cart How a customer helped him enroll in culinary school in the U.S. Luis's passion for culinary competitions How the student became a teacher His style and process for developing new chocolates His tips on working with chocolate Advice for future chocolatiers Why he decided to open the Luis Amado Chocolate Academy And much, much more!

Derek Johnstone was the inaugrual winner of BBC Masterchef The Professionals. He has been twice Runner Up in the National Chef of The Year and also won a Silver Medal Winner at the Culinary Olympics in Stuttgart 2020. He is currently Executive Chef at Rusacks Hotel St Andrews where he oversees the operation of 3 restaurants.

Junior Culinary Team Canada is preparing for the Culinary Olympics and you can try one of their dishes this month. And Vancouver's most popular fundraising and foodie event, Passions, is back this December to once again raise funds for The Dr. Peter Centre and raise a glass to the gala's late founder, Nathan Fong.

Chef Daryl Shuler is the founder and CEO of Daryl Shular Hospitality Group.He is the world's first African American and minority chef to earn the prestigious title of Master Chef - which he received after passing the grueling 130-hour, 8-day exam in 2014.Daryl has also won twelve gold medals in local and national cooking competitions, including the Culinary Olympics, and has been inducted into the Smithsonian African American Museum in Washington, DC. Listen as we chat with Chef Daryl about career advice for struggling young chefs, his passion for educating the next generation of culinarians, and the work ethic and principles that have guided his culinary journey. 

On this episode of the Hospitality Leaders podcast, host Chris Cano welcomes Chef Scott Craig, Director of Culinary Operations, Myers Park Country Club in Charlotte, North Carolina. Chef Scott talks about his background, which didn't include culinary school. He caught the cooking bug while studying for a psychology degree in college at Virginia Tech, and he began his career as an apprentice at the Baltimore Country Club. Chef Scott has always seen value in culinary competitions, and he credits those challenges as being an integral part of his training and education. He recently won a gold medal at the Culinary Olympics, which he displays in his office to inspire young chefs coming into the industry. He thinks the culture of competition drives his team to be the best they can be. Building a supportive culture is important to Chef Scott. He believes in a culture of fostering growth and providing advancement opportunities to everyone. He and his team deliberately use the term “family,” because that is the kind of closeness they feel with each other. It is a culture of joy and optimism. He also talks about his involvement in the Southeast Emergency Response Network, which is an organization that feeds people during times of disaster or emergency. His goal is to grow the network throughout the Southeast United States. He enjoys photography, and he has some beautiful shots of his food on his Instagram page. Check it out. Resources: Chef Scott Craig chefscottcraig Myers Park Country Club Chris Cano Upshift If you enjoyed today's show, please leave a 5-Star review. For more information and links to all of the resources mentioned in today's episode, visit HospitalityLeaderspodcast.com.

Chef Frank Vollkommer is the Director of Culinary Industry Development at Auguste Escoffier School of Culinary Arts, and one of only 11 Certified Master Pastry Chefs in the nation - the highest level of pastry chef certification that one can receive.Frank carries decades of experience as a chef, educator, business owner, and research & development chef. His creations have been featured in publications such as So Good: The Magazine of Haute Patisserie, Pastry Arts Magazine and Baking and Pastry North America. To top it off, he's also a champion motorcycle road racer and gold medal winner at the Culinary Olympics.Listen as Chef Frank shares his thoughts on his career success, entrepreneurship, culinary R&D, and honing one's craft while taking on challenges.

Michael Matarazzo has an impressive resume.   He was formally trained at The Culinary Institute of America.  He was named USA's Chef of the Year by The American Culinary Federation.  He has been to the Culinary Olympics both as a competitor and coach.  He is an ACF Certified Competition Judge and has received numerous medals, both domestic and international in his 20 year culinary career and is currently the Executive Chef at Farmington Country Club in Charlottesville, Virginia and host of “Kitchen Brain” Podcast.  It was during the intense and extensive preparation of the Master Chef Exam that the focus and intensity that drove Michael to be successful also drove him to have extreme mental stress.  He withdrew from the exam.  He now says that this was the best thing to ever happen to him.  Asked to speak at a conference, he decided to get honest and vulnerable about his mental health journey.  The response was overwhelmingly positive and the attendees were inspired to share their struggles with him.  Now, he is Life Coach and Founder of Be Better Culinary Perspectives and Founder of Chefs for Change.  In this week's episode Michael provides guidance for self-care and advises on empowering yourself, your teammates and your employees.

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

On this episode of MarketScale's Run the Pass, host and Executive Chef Andre Natera brought in Patrick Mitchell to talk about the American Culinary Federation, the mindset that goes into competitions, how to get into food challenges, and the certifications for chefs.Mitchell is an “Executive Chef/Culinary Advisor for Ben E. Keith Foods based in Ft. Worth, Texas. He is a graduate of the Culinary Institute of America with 41 years experience in the industry. Patrick is an American Culinary Federation Certified Culinary Judge and a member of the American Academy of Chefs since 2005; in 2004, he was awarded the ACF's Chef Professionalism award.”“Usually, these judges and chairs at the competitions are more than willing to help someone understand what's going so someone can get into it." - Patrick MitchellHe started competing in 1979 while he was transitioning to culinary school. He got the bug, so to speak. Thirty-eight years ago, he ended up in Dallas with a team competing in the Culinary Olympics. Then it went international. In 2016, he competed for U.S. Chef of the Year and won. This qualified him for the international level, where he competed in the Global Chef's Challenge in Kuala Lumpur in 2018.After competing for all these years, he pivoted into coaching. Now, when he talks to chefs that want to compete, he asks them what they want to do. Then find a competition, go and observe and talk to the folks running the show.“Usually, these judges and chairs at the competitions are more than willing to help someone understand what's going so someone can get into it,” Mitchell said.Mitchell believes that certification under the ACF is important for chefs. The certifications allow chefs to be able to show that they have met specific standards when it comes to cooking. Everything from how to make specific cuts to sanitation is included in the certification process, so when a chef moves and wants a new job, the hiring manager will know they can fulfill specific skills.

From a young teenage boy in Detroit riding his Stingray bike to that first job as a dishwasher to one of America’s extraordinary Certified Master Chefs – Dan Hugelier talks about his journey. Those humble beginnings of mastering four egg pans and a griddle as breakfast cook to earning gold medals in the Culinary Olympics – this exceptional chef demonstrated the craftsmanship, discipline, inquisitiveness, willingness to learn, and talent necessary to be at the top of his game. A former executive chef at restaurants, clubs and hotels serving thousands of meals a day to the culinary classrooms of Schoolcraft College as a highly respected instructor Chef Dan reflects on what is most important: to give back, to remain humble, to know that mentoring others and encouraging discovery, fairness, a commitment to foundational cooking, and relishing the success of others is what a true professional does. Join us as we become a master chef’s students for an hour and learn to tuck away the attributes and beliefs that will help to guide us and those we mentor, toward a successful life behind the range.

Jesus Olmedo is a young Mexican-American, who is competing in the food industry and being a successful chef is his biggest dream! Having the opportunity to compete in two Culinary Olympics was something Jesus had to work tremendously hard to prepare himself and out stand during the competition! A huge part of his success was his mentors where he was able to learn from the best people and practice each day to be at the highest level! View and enjoy how Jesus obtain his achievements.

What a great start to the Fall season & Oktoberfest at 2 Barstools and a Knife! This week, we speak with a true legend in the world of culinary education. Similar to what Associate Dean, Rocco Angelo, means to us at FIU and in the world of hospitality education, ACF Certified Master Chef Fritz Sonnenschmidt shares that same legendary status in the world of culinary education. We start our discussion with Chef’s culinary training in the traditional European apprenticeship, where he studied under a master chef who just happened to be female. Chef shares how travel has influenced both his palate and acceptance of other cultures, having worked internationally at various hotels and restaurants including time in Pakistan, Sweden, India, and England before settling in New York. While in New York, Chef worked at a premiere kosher caterer and various hotels, highlighted by his Executive Chef role at the Sheraton Hotel, before he found his home at the Culinary Institute of America (CIA). Chef shares what it was like to teach thousands of young culinarians the Art of Classic Garde Manger (cold buffet preparation) over his 30+ years at the CIA as well as leading the school in various administrative roles, including serving as the school’s Culinary Dean. Chef has written several cookbooks, and he has earned gold medals from his time in the Olympics. Chef clarified for us that “Olympics” was the 1976 Culinary Olympics, not the athletic Olympics! Chef Sonnenschmidt gives us all some inspiring advice by his sharing stories that are both insightful and brought us all to tears of laughter. Please join us for a show that left us all smiling. Cheers to a great Fall! Enjoy this episode!Support the show (http://Hospitality.fiu.edu)

Ray Capaldi is noted for his time at Melbourne's Hotel Sofitel in the late ‘90s, where he established the Sofitel Cooking Academy. He has had an outstanding career at some of the premier fine-dining restaurants around the world, including Gleneagles 5 Star Hotel in Scotland, Park Lane Hong Kong, British Embassy in Moscow and Hotel Martinez in Cannes. He was Scottish Chef of the Year in 1992, represented the UK in the Culinary Olympics and has been awarded 3 chef hats in the Good Food Guide. Ray's creative mind has placed him at the forefront of Australian cuisine for many years. Join Glenn and Tobie as they dive into an epic food journey like no other.

Ray Capaldi is noted for his time at Melbourne’s Hotel Sofitel in the late ‘90s, where he established the Sofitel Cooking Academy. He has had an outstanding career at some of the premier fine-dining restaurants around the world, including Gleneagles 5 Star Hotel in Scotland, Park Lane Hong Kong, British Embassy in Moscow and Hotel Martinez in Cannes. He was Scottish Chef of the Year in 1992, represented the UK in the Culinary Olympics and has been awarded 3 chef hats in the Good Food Guide. Ray’s creative mind has placed him at the forefront of Australian cuisine for many years. Join Glenn and Tobie as they dive into an epic food journey like no other.

Stephan C. Baity is no stranger to adversity. Listen in now to find out how his experience in this year's culinary olympics helped to shape him into a more finely tuned culinary machine. Learn more about Stephan here (http://www.businesschef.org/stephan-c-baity/) . Follow us: Business Chef Website:  (http://www.businesschef.org/) LinkedIn: https://www.linkedin.com/in/chefshawnbucher/ Facebook Page:  (https://www.facebook.com/MakeFoodMakeMoney/) Instagram Page:  (https://www.instagram.com/makefoodmakemoney/)

Pasaulio kulinarijos olimpiadoje „IKA Culinary Olympics 2020“ Štutgarte pergales skynė Lietuvos meistrai. Dovilė Valentienė laimėjo aukso medalį individualioje „Pastry ART“ konditerijos rungtyje. Jaroslav Orševski iškovojo sidabro medalį „Culinary ART“ individualioje kategorijoje. Komandinėse ir individualiose rungtyse varžėsi 2000 virtuozų iš daugiau nei 60 pasaulio šalių. Dovilė Valentienė ir Jaroslav Orševski įspūdžiais iš Olimpiados dalinsis LRT radijo laidoje „Pasaulio puodai“.Laidos vedėjas – Vytaras Radzevičius.

This week, Tom is MIA; Julie catches up with the ever-popular Regina Barreca, renowned humorist and Board of Trustees Distinguished Professor of English Literature; and Ken takes us inside the Boiling Point competition, part of UConn’s annual Culinary Olympics, scheduled this year for Tuesday, January 14.

While we take a vacation, we’re rebroadcasting a few of our favorite episodes from the archives of the earlier years of the show. This one was originally broadcast as episode 60. Enjoy! What does cooking and food have to do with leadership and life? For executive chef, Culinary Olympics gold medalist, and author of The Recipe: A Story of Love, Loss and the Ingredients of Greatness Charles Carroll, the answer is: everything. In today’s episode of the TalentGrow Show with Halelly Azulay, Charles shares his seven rules of the kitchen (and specifically how they apply to life and leadership), the three things you need to do as a leader to make your team succeed, as well as a deceptively simple tip that he says is actually the biggest secret of his success! Listen to be enlightened, entertained, and inspired (and don’t forget to subscribe and share!) Shownotes: http://www.talentgrow.com/podcast/episode154 Apple Podcasts: http://apple.co/1NiWyZo Stitcher: http://www.stitcher.com/s?fid=62847&refid=stpr Google Play Music: https://play.google.com/music/listen#/ps/Ijwlgz7lklnxqnfzjna7gcr65be iHeartRadio Podcasts: http://www.iheart.com/show/263-The-TalentGrow-Show-Gr/ YouTube: https://www.youtube.com/user/TalentGrow Soundcloud: https://soundcloud.com/talentgrowshow Spotify: http://spoti.fi/2CpgIk1 Download the free guide: 10 Mistakes Leaders Make and How to Avoid Them http://www.talentgrow.com/10mistakes Don't forget to LEAVE A RATING/REVIEW ON APPLE PODCASTS! http://apple.co/1NiWyZo

From the Culinary Olympics to writing books and starting businesses, Chef Charles Carroll has had an incredible career.  Now, in addition to his full-time job, he also currently hosts numerous podcasts.  Listen in as we learn from a master of entrepreneurship and a multi-talented individual. Learn more about Chef Charles here (http://www.businesschef.org/blog/charles-carroll/) . Follow us: Business Chef Website:  http://www.businesschef.org (http://www.businesschef.org/) LinkedIn Page:  https://www.linkedin.com/showcase/businesschef/ (https://www.linkedin.com/showcase/businesschef/) Facebook Page:  https://www.facebook.com/MakeFoodMakeMoney/ (https://www.facebook.com/MakeFoodMakeMoney/) Instagram Page:  https://www.instagram.com/makefoodmakemoney/ (https://www.instagram.com/makefoodmakemoney/) Want to know more about how you can help aspiring culinarians, as well as creating a more sustainable food service future? Email us  info@businesschef.org (mailto:info@businesschef.org) , with “Culinary Technology Fund” in the subject line

Please join us for a rice tell-all with one of Chicago’s most eminent chefs, John Coletta, and writer/photographer Monica Kass Rogers, who collaborated to write the just-published cookbook "Risotto and Beyond." Here’s what’s on our menu for you: You’ll get a generous slice of Italian rice history—including stories of a smuggling Jesuit priest, the Sforzas, lords of Milan who used advice from Leonardo da Vinci to start building the canals to help reclaim the wetlands for growing rice, and le mondine, the female rice workers who planted and weeded the rice. You’ll learn about varieties of Italian rice, and which work best in different types of recipes. You’ll hear stories from Chef John about his own love affair with Italian rice—from the Italian rice snacks and soups his mother made when he was growing up in Queens, to the hearty dishes he learned to make from Italian rice growers. And after you’ve digested this savory food for thought, you’ll get to taste a sampling of chef Coletta’s recipes from his new book, hailed as a definitive guide to cooking with Italian rice. The volume features 100 of Chef Coletta’s gluten-free rice recipes for everything from appetizers to soups, salads, main courses and desserts, along with a guide to the many varieties of Italian rice. BIOGRAPHIES John Coletta is executive chef and managing partner of Chicago’s Quartino Ristorante & Wine Bar. A native New Yorker, Chef Coletta served apprenticeships at Manhattan’s Waldorf Astoria Hotel, and Four Seasons Restaurant and went to Europe to work under world-renowned chefs Alain Ducasse and Joel Rubuchon. Returning to America, Chef Coletta reigned over an army of over 450 cooks at Caeser’s Palace in Las Vegas, then continued in executive chef positions in Sydney Australia and Singapore. An individual gold medalist in the 1984 Culinary Olympics, he snared another gold medal in Frankfurt, Germany in 1992 as part of the Culinary Olympic Team U.S.A. In 2004 Chef Coletta opened Quartino in Chicago, showcasing rustic Italian recipes, many of which date back 200 years. In addition to his risotto cookbook, Chef Coletta also authored "250 True Italian Pasta Dishes." Monica Kass Rogers became a full-time magazine writer and editor in the 1980’s, writing for national food magazines. She switched to freelance writing and photography while she raised four children, At one point she was simultaneously freelance writing for six different sections of the Chicago Tribune, addressing sustainability, women’s issues, gardening, business, architecture and food. Monica also has a blog on vintage recipes: lostrecipesfound.com. Monica’s first book collaboration, with Chef Coletta, came about after the beloved foodwriter Nancy Ross Ryan died suddenly. Monica helped complete the risotto book by interviewing rice experts and chefs in Italy, and learning from Chef Coletta about his recipes. Monica also tested the recipes and photographed the scenic views of Italy and took several of the food shots. http://culinaryhistorians.org/risotto-beyond-heartfelt-history-italian-rice/

This episode is powered by Jumpstart:HR, LLC - HR Outsourcing for Small Businesses and Startups http://www.jumpstart-hr.com   Chef Charles Carroll is an award-winning chef who travels the world speaking on championship thinking and personal greatness. The past-president of the World Association of Chefs Societies, he's been lauded by five U.S. presidents for his work with U.S. troops abroad. A luminary of the Culinary Olympics held every four years in Germany, he is currently the executive chef of Houston's prestigious River Oaks Country Club.      Order The Recipe on Amazon: http://amzn.to/2zYXjsP Visit Chef Charles' Culinary Leadership website: http://chefcharlescarroll.com/   Get Social:  Joey Price //  IG - www.instagram.com/joeyvpriceHR   T - www.twitter.com/joeyvpriceHR FB - www.facebook.com/joeyvprice    Listen:  iTunes - https://itunes.apple.com/us/podcast/business-life-coffee-entrepreneurship-life-hacks-personal/id1031048631?mt=2 Podbean - www.businesslifeandcoffee.podbean.com SoundCloud - www.soundcloud.com/businesslifeandcoffee    Connect:  Twitter - www.twitter.com/bizlifecoffee  Instagram - www.instagram.com/businesslifeandcoffee Facebook - www.facebook.com/businesslifeandcoffeee   Website - www.businesslifeandcoffee.com 

Eight-time Culinary Olympic Champion Chef Charles Carroll joins Aging GreatFULLy in this timely show titled “Holiday Feast Hacks, the Secret Recipe and Chef Carroll Wisdom.” My guest today has a unique perspective on success, greatness, and what it takes to create world-class teams. Chef Charles Carroll took his first Culinary Olympics gold medal at age 24 and has participated in eight different Olympics over three decades. As executive chef at one of the highest-rated country clubs in the nation, he manages and mentors a team of seventy-five, in six kitchens and three restaurants, putting out eighty to a hundred banquet functions per week — and maintains an unshakable sense of team morale and family spirit in the process. He travels the country giving inspirational talks to young people on the Ingredients of Greatness. In 2011 Chef Carroll founded Operation HOT (“Honoring Our Troops”), putting on a series of Vegas-style shows and presenting a home-cooked Cajun meal for thousands of U.S. troops in the middle of a war zone in Afghanistan and giving away more than seven tons of gifts. Chef Carroll was personally commended by for his work U.S. Presidents Jimmy Carter, George H.W. Bush, Bill Clinton, George W. Bush, and Barack Obama, and was invited by President Obama to a White House reception. In 2013 he was awarded the Honorable Order of Saint Martin by the U.S. Army for his work.And in his spare time, he’s written a book — a “culinary parable,” he calls it — with The Go-Giver coauthor John David Mann. How does he do it all? And more importantly, why does he do it? It’s all in this power-hour of enlightenment on Aging GreatFULLy as we learn more about what I call CHEFisdom, Chefisms, and how to easily create the most amazing holiday feast of your lifetime, with tips and hacks from the chef himself! Join us for this fun and enlivening conversation about the secret recipe in the kitchen…and life!Visit Chef Charles Carroll at www.ChefCharlesCarroll.com and learn more about THE RECIPE: A Story of Loss, Love and the Ingredients of Greatness and buy copies of the book at www.TheIngredientsofGreatness.com.

The Recipe: A Story of Loss, Love, and the Ingredients of Greatness with Chef Charles Carroll & John David MannChef Charles Carroll is an eight-time Culinary Olympian who travels the world speaking on championship thinking and personal greatness. Charles won his first Culinary Olympics gold medal at the 1988 games at the age of 24, and has since participated in the quadrennial Olympics as team member, coach, and judge. He was named one of the year’s Great Country Inn Chefs by the James Beard Foundation and is past president of the World Association of Chefs Societies, with over 10 million members in 105 countries. For his work with U.S. troops in Afghanistan in 2011 and 2013, Chef Carroll was personally commended by U.S. presidents Jimmy Carter, George H.W. Bush, Bill Clinton, George W. Bush, and Barack Obama. In 2013 he was awarded the Honorable Order of Saint Martin by the U.S. Army. Chef Carroll currently serves as Executive Chef of Houston’s River Oaks Country Club, the third busiest country club in the United States. http://chefcharlescarroll.com John David Mann is an award-winning author whose writings have earned the Nautilus Award, the Axiom Business Book Award (Gold Medal), Taiwan's Golden Book Award for Innovation, and the 2017 Living Now Book Awards “Evergreen Medal” for “contribution to positive global change.” His books are published in more than two dozen languages and have sold more than 2 million copies. He is coauthor of the international bestseller "The Go-Giver" with Bob Burg, the New York Times bestsellers "The Red Circle" with Brandon Webb and "Flash Foresight" with Daniel Burrus and the national bestsellers "The Slight Edge" (with Jeff Olson), "Among Heroes" (with Brandon Webb), and "Real Leadership" (with John Addison). His "Take the Lead" (with Betsy Myers) was named Best Leadership Book of 2011 by Tom Peters and the Washington Post. http://johndavidmann.com

THE RECIPE, by Olympic gold-medalist Chef Charles Carroll and New York Times bestselling author John David Mann, is a tale of heartbreak and redemption, a meditation on great food and secrets of the kitchen, and a life manual, all wrapped together into one compelling, un-put-downable story. Former world heavyweight champion George Foreman has declared it “An instant classic.” Michael Port, the television actor and bestselling author of The Think Big Manifesto, calls it, “A blueprint for transcending limitations and living a big life” and adds, “The Recipe will speak directly to your heart and help you find your way.” My guest today is the book’s coauthor, Chef Charles Carroll, executive chef of the prestigious River Oaks Country Club in Houston, Texas. Chef Carroll has a unique perspective on success, greatness, and what it takes to create amazing teams. He took his first Culinary Olympics gold medal — the first of many — at age 24 and has participated in eight different Olympics over three decades. As executive chef at one of the highest-rated country clubs in the nation, he manages and mentors a team of seventy-five, in six kitchens and three restaurants, putting out eighty to a hundred banquet functions per week — and maintains an unshakable sense of team morale and family spirit in the process. He travels the country giving inspirational talks to young people on the Ingredients of Greatness. He just returned from logging a quarter million miles in his two-year stint as president of the World Association of Chefs Societies. And in his spare time, he’s written a book — a “culinary parable,” he calls it — with The Go-Giver coauthor John David Mann. How does he do it all? And more importantly, why does he do it? We’ll find out today.   Our featured sponsor for this episode is: Videoblocks.com   Master Your Message is Waiting For You and available at any of these fine retailers below.  Just click on a name to order. Master Your Message - The Guide to Finding Your Voice in Any Situation.  My book leads you through my journey to find my voice along with some very notable mentors like Chris Brogan, Patrice Washington and Matthew Turner that have been a big influence in my life.     Music Artist in Episode:  Singleton Singleton was so generous to give me permission to use their music on this podcast so make sure to check them out. Like Singelton on Facebook: Like Singleton on Facebook

Tune into this elite podcast with one of the world’s most talented chefs, Chef Charles Carroll. In this interview, Chef Charles shares his life experiences including his latest book “The Recipe” and what the process entailed in bringing it to a reality. We learned about just how real the Culinary Olympics are and the competition and […]

Charles Carroll is an eight-time Culinary Olympian, speaker and Executive Chef of the third busiest country club in the United States – Houston’s River Oaks. He won his first Culinary Olympics gold medal at the 1988 games at the age of 24 & was named one of the year’s Great Country Inn Chefs by the James Beard Foundation in 1993. Charles was personally commended by U.S. presidents Jimmy Carter, George H.W. Bush, Bill Clinton, George W. Bush, and Barack Obama for his work with U.S. troops in Afghanistan in 2011 and 2013. What you’ll learn about in this episode Keeping roadblocks from standing in the way of reaching your goals Why learning to listen is a critical skill for business owners to master The importance of being a good teammate How hiring the right people is vital to success Focusing your efforts into what you excel at Why it’s important to always dream big How taking a leap of faith can lead to success The power of persistence and how it leads to opportunity Not letting the negative hold you back in your business Being okay with the process and letting opportunity happen How to best connect with Charles: Website: www.chefcharlescarroll.com Book: “The Recipe: A Story of Loss, Love, and the Ingredients of Greatness”

John David Mann and Chef Charles Carroll authors of 'The Recipe: A Story of Loss, Love, and the Ingredients of Greatness' join me to discuss what Robin Sharma calls "A little story about big ideas...read it and be transformed. Chef Charles Carroll is an award-winning chef who travels the world speaking on championship thinking and personal greatness. Past president of the World Association of Chefs Societies, he's been lauded by 5 U.S. presidents for his work with U.S. troops abroad. A luminary of the Culinary Olympics, held every four years in Germany, he is currently executive chef of Houston's prestigious River Oaks Country Club. John David Mann rose to international prominence with 'The Go-Giver', co-authored with Bob Burg, which has sold more than half a million copies in two dozen languages and has been hailed as "one of the most important parables about business - and life - of our time" by Adam Grant (Give and Take) and praised by the likes of Arianna Huffington, Brian Tracy, Seth Godin and Glenn Beck. The Recipe is his 24th book. Buy the Book

  THE RECIPE, by Olympic gold-medalist Chef Charles Carroll and New York Times bestselling author John David Mann, is tale of heartbreak and redemption, a meditation on great food and secrets of the kitchen, and a life manual, all wrapped together into one compelling, un-put-downable story. George Foreman, former world heavyweight champion, calls it “An instant classic.” Robin Sharma, bestselling author of The Monk Who Sold His Ferarri and The Leader Who Had No Title, calls it, “A little story about big ideas,” adding, “Read it and be transformed by its simple, noble truths.” My guest in this episode is the book’s co-author, Chef Charles Carroll, executive chef of the River Oaks Country Club in Houston, Texas. Chef Carroll has a unique perspective on success, greatness, and what it takes to create amazing teams. He took his first Culinary Olympics gold medal — the first of many — at age 24 and has participated in eight different Olympics over three decades. As executive chef at one of the highest-rated country clubs in the nation, he manages and mentors a team of seventy-five, in six kitchens and three restaurants, putting out eighty to a hundred banquet functions per week — and maintains an incredible sense of family spirit and team morale in the process. He travels the country giving inspirational talks to young people on the Ingredients of Greatness. He just returned from logging a quarter million miles in his two-year stint as president of the World Association of Chefs Societies. And in his spare time, he’s written a book — a “culinary parable,” he calls it — with The Go-Giver co-author John David Mann. Interview Links: Chef Charles Caroll Website If you have enjoyed our podcast, please share with friends and family Please Subscribe, Rate, and Review on Itunes so more people can find us! so more people can find us! Please Support Us by Becoming A Patron on Patreon Open Your Goldmoney Account & Get A 5% Bonus Support Our Sponsors Gelt Inc.,  is committed to providing investors with quality, cash-flowing investment opportunities and is seeking to acquire multifamily, retail, and mobile home park properties in the Western United States with an emphasis in California, Utah, Nevada, Arizona, Colorado, and Oregon. www.geltinc.com The Real Asset Investor, create value for investors looking for higher yield returns from real estate ventures domestically and also internationally and other real asset classes such as ATM's. www.therealassetinvestor.com Joint Ops Properties, have designed a system to take any beginner to an experienced deal making investor in the least amount of time, offering opportunities from basic education, coaching, bridge investing to turn-key investments in the cash flowing market of St. Louis, MO. www.jointopsproperties.com Norada Real Estate helps take the guesswork out of real estate investing.  By researching top real estate growth markets and structuring complete turnkey real estate investments, we help you succeed by minimizing risk and maximizing profitability. www.noradarealestate.com Valhalla Wealth Financial, reclaim the banking function within your own life with the premier strategies of the Wealthy. www.valhallawealth.com Audible, download any audio book for FREE when you try Audible for 30 days www.cashflowninjabook.com Thanks so much for joining me again. Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the bottom of the post! Also, please leave an honest review for the Cashflow Ninja Podcast on iTunes. Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates, please follow me on twitter @mclaubscher and Instagram, @cashflowninjapodcast. Until next time! Live a life of passion and purpose on YOUR terms, M.C. Laubscher

On today's episode of All in the Industry, Shari interviews Dr. Tim Ryan, president of the Culinary Institute of America, also known as the CIA. Dr. Ryan graduated from the CIA in 1977 and received B.A. and M.B.A. degrees from the University of New Haven and a Doctorate degree in Education from the University of Pennsylvania. With the unique background of being a certified Master Chef and a Culinary Olympic champion with an Ivy League doctoral degree, he is the first alumnus and faculty member to rise through the CIA to become president. He has been named one of the 50 most powerful people in food by Nation's Restaurant News among many other accolades.

På söndagen pågick intensiva förberedelser. 13 personer i laget plus fem personer jobbar för att Stockholm Culinary Team ska kunna nå dit de vill – guld i tävlingsklassen för regionala lag i Culinary Olympics som just nu avgörs i Erfurt. På måndag kl 12 ska allt vara klart. På eftermiddagen läggs tallrikarna. Presentationen ställs ut på tisdagsmorgonen på mässan. Över 60 regionala lag. Fem-sex lag utgör absoluta toppen. STC ett av den och Andreas Printz lagledare.

itunes.apple.com/se/podcast/lisbe…016996?l=en&mt=2 Fredrik Juhlin intervjuad strax efter att Svenska Kocklandslaget tagit guld i första etappen Culinary Olympics i Erfurt på lördagen.

This week on Sharp & Hot, Emily Peterson chats with Chef Philip Tessier of The French Laundry! He discusses what it was like being the Team USA representative for Bocuse d’Or, the so-called “Culinary Olympics.” Hear how he juggled his normal responsibilities at Thomas Keller’s French Laundry with the massive undertaking of the culinary competition! This program was brought to you by The International Culinary Center. “My goal is to help people see this is not about a competition – it’s a journey of opportunity.” [19:00] –Philip Tessier on Sharp & Hot

Awe couzens, meet Kelvin Joel, a guy from Westbury west of Johannesburg, South Africa. He dropped out of school at the tender age of 12 and started selling drugs for a gang leader, as the story of a young guy often went those days. But as time went on, he was provided with shelter by a local church under conditions that he would take over the cooking for the church members. It was not long after that Kelvin fell in love with cooking. Without the idea that it would change his life forever. Later he managed to complete school and received a diploma in hotel management. He met up with pastry chef Linda Kotze and won a scholarship in Atlanta, US, where he discovered he wanted to be a pastry chef. Not long after he was offered a job at one of South Africa's top hotel groups and became the first black pastry chef to work at Sandton Sun Hotel. It did not end there. Kelvin also represented South Africa at the Culinary Olympics in Germany 2003. Today Kelvin runs the successful Johannesburg Culinary and Pastry school together with his wife and is training young passionate people to pursue their dreams and change their attitude towards life. Come and listen. You will be inspired. Westbury has seen the world. The world still needs to see Westbury. Music: Black Diamond: Keep your head up Black Diamond: Been in this position before Photo: Chellon Garth Palmer