Podcasts about culinary professionals

Today I'm talking with food blogger and cookbook author Beth Lee of OMG! Yummy. Beth recently won an award from the International Association of Culinary Professionals for her Instagram account @OMGYummy. Wow, right?Beth is on the show today sharing about how her multicultural background influences the recipes she creates and also what she posts on her award-winning Instagram account. The recipe she shares with us is something her family (who celebrates both Hanukkah and Christmas) make every year during the holidays.Beth's Links:Blog: OMG! YummyIG: @OMGYummyFB: @OMGYummyPintrest: @OMGYummyFB Group: Sumac & SunshineRecipe: Leftover Prime Rib Fried RiceChristine's Links:Beef TenderloinReverse Sear Prime RibChocolate BabkaRugelach Crescents

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

On this week's episode, host Caryn Antonini is joined by Nancy Wall Hopkins, a true force in the culinary world with over 25 years of experience in the food and entertaining arena. Nancy is the founder of Eat With Nancy Productions, which launched in 2019, specializing in food, entertaining and lifestyle content production and events. Prior to this, Nancy was the former Senior Deputy Food and Entertaining Editor for Better Homes and Gardens Magazine, leading the creation of the magazine's food content. Nancy also worked as a Senior Executive at Edelman Worldwide and is a trend expert and keynote speaker at trade shows. She is also President and Interim Director of IACP, the International Association of Culinary Professionals. For more information on our guest: https://eatwithnancy.com/Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

We celebrate founders as episode 263 features Carolyn Wells, co-founder of the Kansas City Barbeque Society and Rene LeRoux, founder of the New York State Baseball Hall of Fame.     Carolyn Wells is co-founder of the Kansas City Barbeque Society (KCBS) which she founded with her late husband, Gary Wells.  She has won over 150 awards in barbecue cooking contests.  She is a member of the prestigious KCBS Hall of Flame, and has earned her Ph.B. (Doctor of Barbecue Philosophy).  Carolyn is an author, including as the chief essayist for The Kansas City Barbeque Society Cookbook.  Carolyn has promoted barbecue in other food related organizations including the International Association of Culinary Professionals, Southern Foodways Alliance, National Barbecue Association, American Institute of Wine & Food, World Barbecue Association, and Les Dames de Escoffier.  Her remarkable contributions have been recognized with an award named in her honor, the Carolyn Wells Ambassador Award which recognizes outstanding KCBS members who personify the qualities of an exceptional ambassador for the organization. Rene LeRoux is the founder and executive director of the New York State Hall of Fame's for baseball, basketball, and hockey.  Rene returns to the show to discuss the outstanding 2024 baseball class which will be inducted during the November dinner in Troy, New York.  The inductees are Jesse Barfield, Yogi Berra, Joe Black, James Dalton, James Fiorentino, Kevin Graber, Ted Green, Howard Johnson, Ed Lucas, Bob Malandro, Curtis Nobles, Don Mattingly, Bob Pertsas, Buck Showalter, and Brian Sweeney.  Rene discusses the inductees, some stories behind their selections, various reactions at receiving this great honor, as well as other exciting items not to be missed.  For more information on the New York State Baseball Hall of Fame go to http://www.nysbhof.com/home.html We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     

Nancie McDermott is back with us! She's here to talk about the amazing new book she's part of, When Southern Women Cook: History, Lore and 300 Recipes with Contributions from 70 Women Writers. Get her recipe for Virginia Brock's Georgia-Style Brunswick Stew below! A food writer and cooking teacher based in Chapel Hill NC. A former Peace Corps volunteer in Thailand, Nancie has authored 14 cookbooks, including Southern Cakes: Southern Soups and Stews; Real Thai; and The Wok & Skillet Cookbook. Nancie has written for Food & Wine, Bon Appétit, and Fine Cooking, and her Southern Living cover story on Thanksgiving pies was nominated for a James Beard award. Her television appearances include playing a cake historian on Alton Brown's "Good Eats”; and leading Thai market tours on the Discovery Channel. Nancie shares recipes and stories on her YouTube channel, and on her Substack newsletter, “Cabbage & Cake”. She is a member of the International Association of Culinary Professionals and Les Dames d'Escoffier.   NANCIE'S LINKS: Website Facebook YouTube Substack Instagram Threads Twitter LinkedIn Virginia Brock's Georgia-Style Brunswick Stew Ingredients 3½ lbs boneless pork, Boston butt, shoulder, or country-style ribs 2-3 Tbsp vegetable oil 2 lbs ground beef  1 lb ground turkey  1 can (28-oz) whole peeled plum tomatoes, with juice 1 can (28-oz) chopped tomatoes, with juice 1 bottle (20-oz) hickory-smoked barbecue sauce  1 can (14.5 oz) cream-style corn  1 can (14.5 oz) whole-kernel corn, or 1½ cups frozen corn 1 Tbsp Worcestershire sauce  1 Tbsp hot sauce, like Tabasco or Texas Pete  1 Tbsp black pepper  2 tsp salt  2 cans (15-oz) sweet peas like LeSeur, drained Directions Cut pork in chunks, place in large stockpot or Dutch oven, and add watrr to cover. Over high heat, bring to a boil and cook, skimming off foam as it rises, for 20 minutes. Lower heat to maintain a gentle simmer, and cook until pork is tender enough to pull apart with two forks, 2-3 hours.  Transfer pork to a large bowl or platter, reserving stock for stew. Allow to cool to room temperature; then pull apart and roughly chop into small pieces.  Meanwhile, heat a large skillet over medium-high heat and add vegetable oil, swirling to coat pan. Crumble in ground beef and ground turkey and cook, turning and pressing to help cook evenly. When meat is cooked through, remove from heat and set aside.  Combine cooked pork, beef, and turkey in a stockpot or large Dutch oven. Add 2 cups pork stock, reserving remaining stock to use if needed.  Add tomatoes with juice, barbecue sauce, cream-style and whole-kernel corn, Worcestershire sauce, hot sauce, pepper, and salt. Bring to a lively boil over medium-high heat, stirring often.  Lower heat to maintain a gentle but visible simmer, and cook, stirring occasionally, for 1 hour and 15 minutes. Stir and scrape bottom often to avoid stew sticking or burning. Add more pork stock, if stew becomes dry or starts to stick. (Use chicken broth or water if stock is gone).  When stew is ready, gently stir in the drained peas. Cook 5 minutes more and serve hot in bowls, with saltine crackers.   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

Dynamic dishes, rich backgrounds, and a legacy of flavor are all on the menu in Marisel Salazar's debut cookbook Latin-ish: More Than 100 Recipes Celebrating American Latino Cuisines. Building on her heritage with years of research and travel, Salazar takes fellow cooks and food enthusiasts on a flavor-packed journey through the Latine diaspora. This collection of recipes draws from a wide range of community-driven cooking and immigrant experience, translated into the kitchens of today. Latin-ish is a unique deep dive into regional Latine food influences across the geography of the United States – from Floribbean to Tex-Mex, from Alta California to NYC Latine, and more. Latin-ish combines lively origin stories with step-by-step directions and vibrant photography to guide readers in putting together playful plates of food and history. Thoughtfully organized and contextualized, Salazar aims to provide a little something for every craving – day or night. Dig into indulgent breakfasts like Guava Cream Cheese Cinnamon Rolls, boost your snack game by crunching into a Mango Chamoy Salad or Yuca Fries with Cilantro Lime Aioli, warm your dinner guests up with Arkansas Tamales or Cuban Pizza, and treat yourself at the end of a long day with a slice of Plantain Upside-Down Cake or a Oaxaca Old-Fashioned. The recipes of Latin-ish raise a glass to a diverse spread of Latine roots while leaving ample room to grow in an ever-evolving corner of the modern American culinary landscape. Marisel Salazar is a writer, cook, recipe developer, and host with a focus on cultural context in the food world. She is the creator of the column Eating Off Duty for the Michelin Guide. Her writing, recipes, and on-camera work has been featured on platforms such as Zagat, Infatuation, Food & Wine, NYT Cooking, The Spruce Eats, and Thrillist. She is a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. Agueda Pacheco Flores is a journalist in Seattle with a focus on Latinx culture and Mexican American identity. She was previously an arts and culture writer at Crosscut where she enjoyed writing about Chicano galleries, Cumbia in the Pacific Northwest as well as shining a light on emerging Latinx artists. Before Crosscut, she worked for The Seattle Times, where she was a general assignment reporter covering breaking news, crime, and federal courts. Originally from Queretaro, Mexico, Pacheco Flores is inspired by her own bicultural upbringing as an undocumented immigrant and proud Washingtonian. Her work has appeared in The Seattle Globalist, Seattle Weekly, The Daily, and the South Seattle Emerald. Buy the Book Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines Book Larder

Meticulous Process of Recipe Writing Raeanne Sarazen One might think that writing a recipe is an easy task; just list some ingredients, their amounts and give some simple instructions on how to combine them, then roast, bake, boil or fry them. But it's not that easy! Writing a recipe that takes a cook's hand and guides them into turning out a delicious dish, takes great skill, with a large pinch of talent thrown in. Come join us as Raeanne Sarazen, registered dietitian and chef, gives us a behind-the-scenes look at the grueling and glorious art of recipe writing. Raeanne will also delve into the history and evolution of recipes, the art of headnote writing, and the importance of nutrition standards. Raeanne will reference her recently published book, The Complete Recipe Writing Guide, which is an awards finalist at the International Association of Culinary Professionals. BIO: Raeanne Sarazen, a registered dietitian and chef, combines over 20 years of experience producing recipe content as a test kitchen professional, food writer, and editor. Her writing and recipes have appeared in the Chicago Tribune, The Wall Street Journal, Cooking Light, and Better Homes and Gardens, among other places. She is the author of The Complete Recipe Writing Guide, a comprehensive resource for food professionals on developing, writing, and publishing successful recipe content. Raeanne currently works as a consultant for major health organizations, nonprofits, and food media companies, incorporating her extensive knowledge and experience to help improve their policies, curriculum, and food and recipe content. Find Raeanne at RaeanneSarazen.com and on Instagram @rsarazen. Recorded via Zoom on Wednesday, September 18, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Jessica Kelley began her two decades of video production experience in Ohio where she developed her first local television show in 2007. From there, she studied in Beijing, China for her Master's degree in International Media.After graduation, her career brought her to New York where she produced over 50 short films, 4 digital series, 3 live events, and a handful of ad campaigns for multiple brands. During this time, she also received her doctorate in Organizational Leadership where she was recognized as a pioneer in digital journalism, becoming one of the first producers in the U.S. selected for the Facebook Video Accelerator Program to explore innovative storytelling techniques. Her work was awarded an Edward R. Murrow Award for excellence in uncovering compelling narratives. In 2019, she was recognized as directing the “Best TV Series of the Year” according to the International Association of Culinary Professionals and the New York Emmys. In 2020, she received a Peabody for her work on the documentary Long Island Divided, highlighting a commitment to impactful storytelling and social justice advocacy.Today, she is an independent filmmaker with her first narrative film recently chosen as a semifinalist at the New York International Women's Film Festival and directing a true crime docuseries projected to hit streaming services next year. Connect with Jessica:➡️ Instagram: @jessthedirectorwww.jessykaye.comhttps://www.jessykaye.com/jimbruerepisodeAbout The Lot1 Podcast ✨The Lot1 Podcast is designed for anyone who is interested in or working in filmmaking. Whether you're just starting out or a seasoned veteran, we hope you gain the knowledge you need to improve your craft, achieve your filmmaking goals, or simply get an understanding and appreciation for the roles and duties of your peers and colleagues.

Vivian Howard is the chef at the center of A Chef's Life, which ran on PBS from 2013 to 2018 - and 2020's Somewhere South. Vivian won a Peabody, Emmy, and James Beard award for A Chef's Life. She also runs three restaurants: Lenoir and Handy & Hot in Charleston, South Carolina, and The Kitchen Bar at Chef & the Farmer in Kinston, NC. Vivian is author of two books, Deep Run Roots: Stories & Recipes from My Corner of the South, which was a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals - and This Will Make It Taste Good: A New Path to Simple Cooking, released in 2020.See omnystudio.com/listener for privacy information.

Deborah Freeman is the creator of Setting the Table, a multi-award winning podcast exploring Black foodways and culinary history that in 2023 was honored by the International Association of Culinary Professionals as “Podcast of the Year.” She's also a colleague in the food writing world, with contributions including to Eater, Condé Nast Traveler, and Garden and Gun, and is the food editor for Richmond's Style Weekly. We sat down via Zoom to talk about her most recent project, Finding Edna Lewis, a new docuseries for Virginia Public Media that explores the life of the Black female trailblazer who was a celebrated chef and author. As a proud Virginia native, Deb champions Virginia foodways and the power of personal history as a through line in food that can teach us about ourselves and connect us to our ancestors. It's something that Edna Lewis' work illustrates and the kind of work Deb is doing in the world, too; therefore, here's another Southern Fork sustenance conversation, diving deep into the foundational “why” when it comes to the power of food.

Featured Author:Marisel Salazar Book:Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines  Author Bio: I am a bilingual, Latinx New York City-based food writer, restaurant critic, cook, and recipe developer for publications like the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow and more. I am the creator of the guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. I've been featured on NYT Cooking and do recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade and more. I am a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. ExpertiseMy specialties are traditional to modern Latin-ish foods with fun riffs (I am originally from Panama and part Cuban), Japanese food (I lived in Japan for 4 years), Hawaiian food (I lived in Hawaii for 3 years), Spanish cuisine (I lived in Madrid), and wine (I write for top wine publications and studied wine tasting. I love fun wine pairings). My range within the food industry is deep: I cover fine dining, the technical side of cooking, dive deep into cultural context and have interviewed politicians, celebrity chefs, non-food celebrities to undocumented workers. When I'm not writing about food, I write for beauty, health, and wellness publications like Well + Good, PureWow, and mindbodygreen. I also co-author and ghostwrite cookbooks with celebrity chefs and have a treatment for my own cookbook currently in development. On-CameraIn front of the camera: I'm also the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Catch me on Food & Wine's newest show Beat the Receipt! I am the host of HelloFresh's latest mini-digital series Fresh Takes on Takeout. I've been featured on NY1, ABC10, InsideHook, NYT Cooking and more. Borrowed Time is my debut documentary as host and co-producer, currently in post-edit. It focuses on the effects of Covid-19 on the restaurant industry. Website: https://www.mariselsalazar.com/home Latin-Ish: (August 20) https://www.amazon.com/Latin-Ish-Recipes-Celebrating-American-Cuisines-ebook/dp/B0CK43XP61 ⁠⁠ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Cookbook author and baker extraordinaire, Dorie Greenspan, joins Michele to discuss the long, winding and unforeseen journey to Dorie's great baking career. Dorie grew up in a household that did not cook home-cooked meals, and as a young adult, she first pursued an academic PHD. Cooking was not on her radar. But when Dorie's perceptive husband witnessed how much Dorie loved baking, he encouraged her to pursue it; and Dorie did — with enthusiasm. Today, in addition to having been mentored by food-world icon, Julia Child, Dorie has written 14 cookbooks, won five James Beard awards, and has her very own, prized kitchen in Paris. In this episode, find out how Dorie's story begins by mistakenly burning down her mother's kitchen, and ends with Dorie being one of the best bakers in the business – and stay tuned for a lovely soft-shell crab recipe that Dorie loved to share with her mother, on the back steps of her childhood Brooklyn home.Dorie Greenspan was born in Brooklyn and pursued a PHD in gerontology before becoming an internationally recognized cookbook author and baker. Dorie has been a columnist for New York Times Magazine and The Washington Post. She's written 14 cookbooks and won five James Beard awards as well as the Cookbook of the Year award from the International Association of Culinary Professionals. Dorie was awarded the Mérite d'Agricole – the Order of Agricultural Merit – by the French Consulate for her writings about France's food. Today, she lives with her husband Michael in New York City, Westbrook, CT and Paris, France. Hosted on Acast. See acast.com/privacy for more information.

So many first-time ingredients to spice up the episode we've whipped up this week: Our FIRST guest from the CULINARY arts... Our FIRST guest co-host who is also an artist in the art form o' the day... and our FIRST guest who has brought along his MOM! A melange of new flavors baked into this week's conversation with 2024 Top Chef-testant CHEF VALENTINE HOWELL, JR, and his mother, STEPHANIE JOACINE, at whose side Val first came to know and love the art and science of food. And because there are never truly too many cooks in the kitchen, we are thrilled to be joined by guest co-host LINDSAY CHRISTIANS, a full-time food editor and arts writer at The Capital Times in Madison, Wisconsin. Bon appetit! BIOS: Born and raised in Boston, VALENTINE HOWELL, JR. was drawn to the magic of hospitality and food as far back as he can remember. Officially starting his culinary education at Madison Park Technical Vocational High School and graduating from Newbury College with a B.S. in hotel, restaurant and hospitality management, he continues to be inspired by food, art, and his love for culture, travel and the people around him. With over two decades of experience working behind the line in some of Boston's most notable kitchens, Valentine's path has led to experiences working alongside culinary royalty such as Lydia Shire, shaping how he approaches cooking and expanding his culinary acumen. A James Beard Award finalist for Best Chef in the Northeast in 2023, every kitchen has imparted diverse knowledge to Valentine's repertoire. Highlighting local produce and other various cultural and local ingredients, Valentine is currently focusing on hosting pop-ups to promote his international food concept, Black Cat Eatery, which consists of tacos, shared plates of Caribbean, Afro-Latin, and Latin street foods, and dishes with his creative take. Chef Val is currently the head chef at Lingo, the in-headquarter restaurant and bar at EF Education First in Cambridge, MA, which is enjoyed by EF employees and guests. Chef Valentine's official Instagram handle is: @_valentino_86 Bravo's Top Chef official Instagram handle is: @bravotopchef LINDSAY CHRISTIANS (she/hers) is a full-time food editor and arts writer at The Capital Times in Madison, Wisconsin. She is the host and producer of The Corner Table, a podcast about food and drink in Madison, and a monthly video series called Cooking with the Cap Times featuring local chefs. She is the author of “Madison Chefs: Stories of Food, Farms and People” (UW Press, 2021) and "The Osteria Papavero Cookbook" (Little Creek Press, 2023) with Francesco Mangano. Lindsay earned a BA in journalism from Michigan State University and a master's degree in theatre research from the University of Wisconsin-Madison. She served as a judge for Wisconsin's high school musical theater awards program, The Jerry Awards, for 14 years. She also founded the Student Critics Program at Overture Center for the Arts and ran it every season from 2009-2020. Lindsay is a member of the American Theatre Critics and Journalists Association and the International Association of Culinary Professionals. lindsaychristians.com

"Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients." Sandra Gutierrez.   Sandra Gutierrez and I met in the White House Garden in 2015 during an International Association of Culinary Professionals conference. We have become dear friends throughout the years on our respective culinary journeys. Sandra has written four cookbooks and is an award-winning journalist. In 2019, her work was recognized as part of the permanent FOOD exhibition at the Smithsonian National Museum of American History. On September 15, 2021, in celebration of Hispanic Heritage Month, Sandra was honored by the Smithsonian Institute as a Woman to Know and one of seven Latinas Who Shaped American Culture.   Sandra Gutierrez is known as The Julia Child of Latin American Cuisine. Just as Julia brought authentic French recipes to the home cooks in America, Sandra has brought authentic recipes from Latin America to the homes cooks in America. Further uniting them in culinary history, Julia and Sandra even share the same publisher, Knopf. Sandra's new book, "Latinisimo: Home Recipes from the Twenty-One Countries of Latin America" is the book she has had in her heart for thirty years.    During our Kitchen Chat, Sandra provides insights into and recipes reflecting the cultural fusion through food across Latin America. She begins in her grandmother's kitchen in Guatemala and takes us on a delicious journey of shared ingredients that are prepared in ways that reflect the uniqueness of each country throughout Latin America. Sandra explains how the recipe for Lomo Saltado, the national stir-fry of Peru, depicts cultural culinary fusion with ingredients from Inca (potatoes and tomatoes) beef tenderloin (loco) brought by Europeans and soy sauce (sillao) from Asia.   On a side note, I especially enjoyed the Brazilian recipes in Sandra's cookbook. During my graduation school days, I actually lived in Rio de Janiero and enjoyed eating the fejoida and other delicious meals there. As the Brazilians so beautifully say, "Aproveite" which is my life's tagline to Savor the Day. Enjoy this delicious journey with Sandra Gutierrez in her latest book, LATINISIMO and discover the flavors of Latin America.

In episode 501, Amanda Polick teaches us how to embrace rejection so that it becomes a catalyst for personal growth and resilience. Amanda Polick is a cookbook and food memoir coach. Her work has been featured by Cooking Light, Time, Southern Living, and Food & Wine. She's a proud member of Cherry Bombe, Les Dames d'Escoffier International, and the International Association of Culinary Professionals. Amanda lives in Nashville, Tennessee now, but a piece of her will be in California forever. In this episode, you'll learn about handling rejection gracefully by staying true to your purpose and the value of embracing feedback, and supporting fellow creators amidst challenges and uncertainties. - Remember Your Identity: When you get rejected, remember your identity and purpose to help you maintain self-assurance and direction. - Embrace Rejection as Growth: Rejection is a catalyst for learning and personal development, essential for building resilience and determination. - Boldness and Authenticity: Uniqueness attracts attention and fosters connection so make bold choices and embrace authenticity. - Support Others: It's important to support fellow creators, whether through feedback, reviews, or messages of encouragement, fostering a sense of community. - Resilience through Feedback: Discern between constructive criticism and tactless feedback, but either way be open to critique while maintaining confidence in one's abilities. - Find Your Niche: Discover your unique voice and space within a competitive landscape, while staying true to yourself. - Acknowledge the Reality of Rejection: Rejection is inevitable in creative pursuits; perceive it as a stepping stone rather than a setback. - Cultivate Persistence: In order to succeed and find unexpected opportunities and growth, you need to be persistent and have self-belief in the face of uncertainty. Connect with Amanda Polick Website | Instagram

Ready for the holidays??? Ha!

Today I'm talking all about holiday cooking with one of my favorite food writers and educators, Molly Stevens. Molly is a James Beard award-winning author, cooking instructor, and recipe developer. Her cookbooks include All About Dinner: Simple Meals, Expert Advice (Norton, 2019), All About Roasting (Norton, 2011), and All About Braising (Norton, 2004). She has been named Cooking Teacher of the Year by both the International Association of Culinary Professionals and Bon Appétit.Molly and I explore how we can bring more ease into planning and prepping for holiday gatherings. She offers such great advice, not just for cooking, but also for preparing for the holidays mentally and emotionally. Oftentimes this is just as important as the physical planning. It allows us to check our expectations and tune into what we really want, as opposed to being swept up in obligations and to-do lists. We also get into the practical side of hosting and planning, from menu planning tips, to prep tricks, cooking techniques, easy appetizers, timing dinner, and more. (Take warning: you're going to leave hungry!). While the holidays are one of my favorite times of the year, they can also be incredibly stressful. I think this conversation is going to help you clarify what you want this holiday season to feel like, why you cook for others, and how you can better align those two things to bring more ease and flow into the season. Links and resources (and recipes!) mentioned in this episode:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Molly's website: https://www.mollystevenscooks.com/* Find Molly on Instagram: https://www.instagram.com/mstevenscooks/* Make-Ahead Pie Crust: https://fromscratchfast.com/easy-gluten-free-pie-crust/* Gingerbread Trifle: https://fromscratchfast.com/gingerbread-trifle-recipe-gluten-free/ Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe

Today on our episode #368 of All in the Industry®, Shari Bayer has two guests joining her from Los Angeles. First, Brad Metzger, who founded his company BMRS (Brad Metzger Restaurant Solutions), in 2003; a premier Hospitality Recruitment and Placement Firm with 7 Associates, representing many of the most successful restaurants, celebrity chefs and hotels in Southern California and around the US. In 2010, he pioneered the concept of the Test Kitchen which was a first for the recruiting industry, and in 2018, Brad founded the LA Chef Conference, which is a premier industry conference on the West Coast, taking place on Monday, October 30th at the LA Trade-Tech's Culinary Arts Pathway in LA. And second, Sherry Yard, a Brooklyn-born, nationally acclaimed chef, restaurateur, cookbook author, teacher, and presenter, who's innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who's Who of Food & Beverage in America, among other accolades. Sherry's career includes working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs around the world. Her current company, Bakery by the Yard, is a made-to-order and pop-up bakery celebrating everyday and holidays, and Sherry is participating in this year's LA Chef Conference. Shari will be be attending the LA Chef Conference for a book signing with her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with local Now Serving book store. For all of the conference details, go to lachefconference.com. Today's show also features Shari's PR tip to be a matchmaker, Special Broadcast for our Industry News segment from the IACP 2023 Awards (International Association of Culinary Professionals), which took place on Friday, September 29 at New York City of Technology in Brooklyn, in conjunction with the IACP SUMMIT. Shari has interviews with IACP cookbook winners for Food Issues & Matters with Daniel Holzman and Matt Rodbard for their book: Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts (Harper Wave); Trailblazer Award winner Max Tucci of Delmonico's, celebrating 187 years of culinary excellence in NYC; and Jennifer English, a James-Beard award winning cullinary broadcaster, and Editor-at-Large at Food & Beverage Media/Proof Magazine; who moderated a panel on Publishing at the IACP Summit. Thanks and congratulations to all. Go to IACP.com for a full list of winners. Shari also shares her Solo Dining experience at Chef Amanda Shulman's Her Place in Philly, while she was in town for Sisterly Love Collective's Cookbooks and Convos for an event with her book CHEFWISE at El Merkury. Thanks to all who attended and the support! And, Shari wraps things up with the final question. Photo Courtesy of Brad Metzger, Sherry Yard, Shari Bayer, LA Chef Conference.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Denise talks with Kitty Morse about her most recent cookbook, Bitter Sweet: A Wartime journal and Heirloom Recipes from Occupied France. Award-winning author Kitty Morse was born in Casablanca, Morocco, of a French mother and British father. She emigrated to the United States at the age of seventeen. While studying for her Master's Degree at the University of Wisconsin-Milwaukee, Kitty catered Moroccan diffas, or banquets, and went on to teach the intricacies of Moroccan cuisine in cooking schools and department stores nationwide. In June 2002, she conducted a Culinary Concert on Moroccan culture and cuisine hosted by Julia Child, as a benefit for the Harry Bell Foundation of the International Association of Culinary Professionals. Kitty's books have been translated into French, German, Polish, and Czech. In 1984 (and for the next 25 years) she initiated annual gastronomic tours to Morocco that included culinary demonstrations in her family home, a Moorish riad south of Casablanca. Her monthly e-newsletter, The Kasbah Chronicles, in French and in English, is now in its twelfth year of circulation. Kitty has authored one memoir and 10 cookbooks.   KITTY'S LINKS: Website Buy the book Sign up for the Kasbah Chronicles     Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

I had the pleasure of owning and directing A la Carte Culinary Services, a hands-on recreational cooking school in Lynbrook, NY,  for 21 years.  Now that the school is closed, I'm still working to keep you cooking!  I'm a Certified Culinary Professional with a degree in Home Economics, concentrating in foods and nutrition, from Otterbein College.  My background includes food styling, restaurant management, corporate and editorial test kitchen work, product development and culinary education.  I've studied cooking in France, Italy, Spain, Thailand, Morocco, Argentina, New York, and anywhere else I've been!     I'm a member of the International Association of Culinary Professionals and the New York Women's Culinary Alliance.  I serve as a Past President on the Board of Directors of the Lynbrook Chamber of Commerce and am an on-camera person for Lynbrook TV. If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Adam Centamore has presented more than 2000 classes and events and written more than 70 articles in magazines like Saveur, Culture Cheese, WGBH and other print and online magazines. He is a professional certified food and wine educator. Adam is a member of the International Association of Culinary Professionals where his first book - Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing - was a finalist for Cookbook of the Year. Adam takes your host, an admitted wine and cheese novice, on a journey through the basics of choosing a wine and pairing that wine with food and cheese. He teaches me about great wines at various price points, choosing a wine as a host gift, the temperature at which wine should be served and the very basics of pairing wines with cheese. We talk about various apps that help with wine selection. Adam also discusses the value of his book - Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing.

Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France Kitty Morse In our speaker's own words: “I'd never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden behind a crocheted comforter on the top shelf of my late mother's closet? The tarnished brass locking mechanism had already been sprung.” … Looking up at me from inside la petite valise was a photographic portrait of a teenage girl dressed in the traditional Alsatian attire of the late 1800s, complete with an oversized black bow in her hair. Blanche Lévy-Neymarck, my great grandmother and namesake. Her portrait partially hid a pocket-size doctor's notebook titled Carnet Médical 1936, the daily journal of Doctor Prosper Lévy, my great-grandfather, a distinguished army surgeon twice the recipient of the Legion of Honor, that commemorated the advance of the Germans on Eastern France from April to December 1940. As I dug deeper, I retrieved another notebook containing close to 120 of Blanche's handwritten recipes. This gave rise to the question: what would I do with all the information? The answer became clear. I would publish Prosper's journal along with Blanche's recipes—as a way to memorialize and breathe life back into a family so ruthlessly destroyed. I translated journal and recipes from the French, and kitchen-tested the dishes for the American kitchen. My husband, Owen Morse, provided the food photography for Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France. Biography Kitty Morse was born in Casablanca, Morocco, of a French mother and British father, and emigrated to the United States in 1964. She began catering Moroccan parties while studying for her Master's Degree at the University of Wisconsin-Milwaukee. Catering and giving Moroccan cooking classes eventually led to writing ten cookbooks, including the award-winning Cooking at the Kasbah: Recipes from my Moroccan Kitchen, The vegetarian table: North Africa, and The Scent of Orange Blossoms: Sephardic Cuisine from Morocco. Her first memoir, Mint Tea and Minarets: a Banquet of Moroccan Memories, which she translated into French as Le Riad au Bord de l'Oued, were recipients of a Gourmet World Cookbook Award. Kitty's career as a food writer, cooking instructor, and tour leader spans more than three decades. She has contributed articles in French and English to leading publications in the US and abroad, and has been a guest on local and national television stations. She is a staff writer for winedineandtravel.com, an award-winning online travel magazine. Kitty has lectured around the country on Moroccan cuisine and culture. One of the highlights of her career was cooking alongside Julia Child to benefit the International Association of Culinary Professionals. Kitty lives in Vista, CA. To order books: Unsigned copies of Bitter Sweet are listed on Amazon.com as a preorder. The books will be available in March 2023. For a signed copy shipped directly, please contact Kitty Morse at kitty@kittymorse.com. Shipping via media mail in the US only. Send a check for $37.50 made out to Kitty Morse, La Caravane Publishing, P.O. Box 433, Vista CA 92083. Recorded via Zoom on February 15, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

We had a great time with Joy Coehlo and Jay Denman aka The Jing Slingers in studio this time. Actually the other time we had them on they were our old studio which we discussed on the show. They were nice enough to gift us some of their DNA detox drops which I'm excited about and will be talking about more soon. As always they brought some of their amazing food and drinks to the show (sorry for eating while doing the show, I couldn't help it!). We recently made one of their recipes from their cookbook Food With Benefits. We talked about the importance of detoxification, cleansing and living a healthy lifestyle. They are moving from the west coast to North Carolina and building a retreat center where they are going to be working with people on a one-on-one basis. They'll be teaching you lifestyle principles for optimum health as well as kitchen strategies how to really take care of yourself at the highest levels. When you come back home, you'll be able to know exactly what to do (and why!), when to do it and really be able to take care of yourself and your family. Thanks for listening! Justin and Kate One Last Thing! As always your support via your donations and bookmarking our Amazon link to use each time you purchase is how we keep our show going. Thank you for bookmarking our Amazon link even if you're not buying anything right now! :) Sponsor For This Episode: Member's Only Website Relax Sauna The ChiliPAD PEMF devices from Truly Heal Seed Oils Bellicon Rebounders Show Notes: Sacred Clay (Tell them we sent you for free product on your 1st order) Surthrival Mushrooms We want your opinion for the Academy https://www.instagram.com/p/BUChl4NhXO-/ https://www.instagram.com/p/BT5JErihBbB/ Academy Listener Survey Featured Products For This Episode: BARF World Raw Dog Food Extrema Chemical Free Cookware SOL CBD Oils Savvy Rest Organic Beds Berkey Water Filters Annmarie Gianni Skin Care Chemical Free Organic Skincare! Activation Products - Ocean's Alive & Magnesium Find Extreme Health Radio On: [include file=showpage-itunes-soundcloud-stitcher.html] Please Subscribe: Subscribe To Our Radio Show For Updates! Other Shows: [include file=show-links.html] Listen to other shows with this guest. Show Date: 5/8/2017 Show Guest: Joy Coelho and Jay Denman Guest Info: The JingSlingers: Joy Coelho and Jay Denman Joy and Jay are JingMaster Alchemical Culinary Artisans and are members of the International Association of Culinary Professionals. Their mission is to Educ8te, Illumin8te, and Elev8te humankind with SuperFood and SuperHerb infused Creatively Clever Comfort Foods. Joy and Jay are Tonic Herbalists, SuperFood Specialists and have a combined 30+ years of conjuring up culinary magic. Together they customize optimum health protocols and menus for their star-studded clientele that grace the Red Carpet from the Oscars to the Grammys. PureGreenJoy is a 20-year retired veteran police officer and has nourished thousands of happy bodies with organic, cleverly youth-boosting creations that feed all of your senses. Over the last decade JingMaster Jay has crafted over 50,000 customized SuperFood Smoothies, Ice Cream “JingLatos” and Herbal Elixirs. The JingSlingers are known for their tagline “Everyone is Welcome at Our Table” because they show you how to re-create you favorite comfort foods whether you are Paleo, Vegan or Omnivore. Show Topic: Healthy cooking Guest Website(s): http://www.jingslingers.com/ https://www.facebook.com/JingSlingers https://twitter.com/jingslingers http://www.pinterest.com/jingslingers/ http://instagram.com/jingslingers https://www.youtube.com/user/JingSlingers Guest Product(s): Please Support Us If You Are Able: (Opens in a new window - Every bit helps us to keep delivering even better shows that help you heal & thrive!)

In this episode of the Thriving Farmer Podcast, we're joined by fermentation expert and best-selling author, Sandor Katz. Sandor is the author of popular books such as The Art of Fermentation, Wild Fermentation, Fermentation Journeys, and more. Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition, and gardening. Since 2003, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The New York Times calls him “one of the unlikely rock stars of the American food scene.”  Take a front row seat to this value-packed interview from the Thriving Farmer Value-Added Summit today! You'll hear: How Sandor got started in fermentation 2.31 What can realistically be fermented 5:26 What are some unusual foods for fermentation Sandor has seen being fermented that actually turned out well 19:07 What prompted Sandor to write Fermentation Journeys 26:28 Sandor's favorite ferment 32:32 Sandor's favorite fermenting tool 33:39 About the Guest: Sandor's interest in fermentation grew out of his overlapping interests in cooking, nutrition and gardening. It started with sauerkraut. He found an old crock buried in the barn, harvested cabbage from their garden, chopped it up, salted it, and waited. He says, "That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation." Since 2003 when his book, Wild Fermentation, was published, Sandor has taught hundreds of workshops demystifying fermentation and empowering people to reclaim this important transformational process in their kitchens. The Art of Fermentation (2012), received a James Beard award and was a finalist at the International Association of Culinary Professionals.  Resources: Value Added Summit: https://www.farmsummits.com/ Website: https://www.wildfermentation.com/ Facebook: https://www.facebook.com/sandor.katz Instagram: https://www.instagram.com/sandorkraut/   The Thriving Farmer Podcast Team would like to thank our amazing sponsor! Harvest Hosts provides a cost-free opportunity for small businesses and farms to increase revenue simply by inviting self-contained RV members to stay one night on their property. In return, Members patronize or donate to the business.  The program is free for farms to join and to share their offerings. There is no requirement to have hook-ups or services, just a place to park one RV.In exchange for the overnight stay, Harvest Hosts Members are encouraged to make a purchase of at least $20 at each host location they visit. Based on a recent survey, Harvest Hosts Members spend an average of $50 per night at each host location they visit. Well-established Hosts are reporting an average of $15,000 in additional annual revenue.  Become a Host For more information on how you can become a Host, contact Harvest Hosts at sales@harvesthosts.com  Be sure to mention the ​​Thriving Farmer Podcast on your application! Become a  Member If you have an RV and are interested in joining as a Member, visit HarvestHosts.com today.  

Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world's most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010 This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.  Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

Sandor Katz is an author, teacher, and fermentation revivalist. His book, The Art of Fermentation, is a winner of the James Beard Award and finalist at the International Association of Culinary Professionals. Let's talk transformation... Website

Hank Shaw is an American chef, author and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. He is the author of five books: Hunt Gather Cook, Duck Duck Goose, Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper, all wild game cookbooks. Shaw has appeared on numerous television shows, including Andrew Zimmern's Bizarre Foods..,[2] Mike Rowe's Somebody's Gotta Do It,[3] Steven Rinella's Meateater,[4] and Randy Newberg's Fresh Tracks.[5] Shaw won numerous journalism awards in his early career, and was first nominated for a James Beard Award for Hunter Angler Gardener Cook in 2009.[11] He was nominated again in 2010,[12] and won the award in 2013[13] Shaw also won Best Blog from the International Association of Culinary Professionals in 2010[14] and 2011[15] His work was featured in the anthology Best Food Writing in 2012[16] and 2013.[17] In addition, Shaw's foraging column in Sactown Magazine won a national award by the society for city and regional magazines in 2014.[18] Buck Buck Moose won Best Book from the Outdoor Writers Association of America in 2016.[19]

Cathy Erway is a James Beard and IACP (The International Association of Culinary Professionals) award winning food writer and the author of the cookbooks “The Food of Taiwan”, “Sheet Pan Chicken”, and the memoir “The Art of Eating In: How I Learned to Stop Spending and Love the Stove”. She hosts the podcast Self Evident, exploring Asian America's stories. Tune in to learn more about: Cathy's experience living in New York and how she learned to stop eating out and eating at home; Her blog about not eating out in the city;  Food and packaging waste; Her inspiration for writing the cookbook “The Food of Taiwan”; Day and midnight markets in Taiwan; Her podcast on Heritage Radio Network Eat your words; Self Evident, the community podcast that explores Asian American stories.  To learn more about Cathy, go to https://theartofeatingin.com/.

Fran Costigan, chef, cookbook author and Director of Vegan Baking and Pastry at the Rouxbe Online Culinary School is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran's vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. Fran enjoys mentoring students off all levels, from beginner to pro in The 90-day Essential Vegan Desserts Course she developed and leads at Rouxbe.. Fran's cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions, and follows the classic, More Great Good Dairy Free Desserts. You can find Fran sharing her knowledge and passion across North America and Europe, at schools, conferences, festivals, and corporations at resorts and on cruise ships too. A professional member of the International Association of Culinary Professionals, Les Dames d' Escoffier, and American Culinary Federation, Fran is a proud to be an advisory board member of the New York Coalition for Healthy School Foods, and Main Street Vegan Academy. For more information and recipes, newsletter sign up, visit https://francostigan.com/ Follow @goodcakesfran on Instagram, Twitter, Pinterest, LinkedIn Fran Costigan Vegan Pastry Chef on Facebook Essential Vegan Desserts at Rouxbe Victoria Moran Listed by VegNews among the “Top 10 Living Vegetarian Authors” and voted "Peta's Sexiest Vegan Over 50" in 2016, Victoria Moran has written thirteen books including Main Street Vegan and Creating a Charmed Life. She was featured twice on Oprah. Vegan for 38 years and an obesity survivor, Victoria is the founder and director of Main Street Vegan Academy, in its eleventh year training and certifying Vegan Lifestyle Coaches and Educators. The course, live via Zoom, has as its presenters Vegan and plant-based luminaries including Marty Davis, MS, RD, Milton Mills, MD, Stephanie Redcross West of Vegan Mainstream, Jasmin Singer and Mariann Sullivan, JD, of Our Hen House, and Chef Fran Costigan. Chef AJ herself will present for the October 2022 cohort. The Academy prepares committed Vegans to expand their outreach to the professional level, and graduates are coaching, consulting, writing books, working for Vegan organizations and plant-based companies, and starting their own businesses -- cafes, food trucks, an award-winning bakery, a bodega, bed and breakfast, retail shop, Vegan cheese and yogurt companies, Vegan cowboy boots, and many more. (As a subscriber of Chef AJ's, you can get 20 percent off your Main Street Vegan Academy tuition by using the code Kindness20 AT https://mainstreetvegan.com/) In addition to her passion for Veganism and healthy living, Victoria is very involved with yoga and ayurveda. Her undergraduate degree was in comparative religions; she worked with Tibetan refugees in Nepal and Northern India; and she is a Yoga Alliance-registered yoga teacher (RYT-200). She was lead producer of the 2019 documentary, A Prayer for Compassion, about food choices and spirituality; and is one of the cofounders of the Compassion Consortium, an online Interfaith spiritual center for animal advocates. After hosting 475 weekly episodes of the Main Street Vegan Podcast, she recently launched the Victoria Moran Podcast: Meetings With Remarkable Women. And she is working on her 14th book, Age Like a Yogi. Please follow Victoria on Facebook, Instagram, and LinkedIn: @VictoriaMoranAuthor. And follow Main Street Vegan Academy on Instagram and Twitter: @MainStreetVegan.

On this episode, hear from Feed the Planet's Chris Koetke and Shonah Chalmers about the launch of the online Sustainability Education for Culinary Professionals course. Free and accessible on the worldchefsacademy.com platform, people around the world can take the course and learn new skills on sustainable foodservice at their own pace. World on a Plate is supported by Nestlé Professional.

We had the honor of having Joy Coelho and Jay Denman from the JingSlingers on the show today. They were nice enough to come into our studio for a really fun show. The best part about it was we got to try all their amazing food. You can see that below. They brought over all of their amazing recipes that will be available in their upcoming cookbook which is available here. There are a few things I really like about Joy and Jay. They are very genuine and are some of the most passionate people you'll ever meet. I have to say in our field it's so refreshing to meet people that are really passionate about what they're doing. People going after their dreams is always who you want to surround yourself with. :) The other thing I like about them is they are very inclusive. So whether you're a raw vegan, vegetarian, paleo person or even somebody who eats raw meat (well maybe not the raw meat part), they've got something you're going to love! They cater to all kinds of dietary lifestyles which is also so cool to see. So many times in our world people become so polarized and identify with being "vegan" or "paleo". As if that wasn't enough they are very well attuned with Ayurveda principles in terms of diet and nutrition and they couple that with ancient Chinese herbalism and superfoods. So in their recipes they have superfoods, tonic herbs of all kinds, mushrooms (which are powerhouses for your health) and they combine them in a delicious way. Their foods not only taste amazing but they're medicinal and help to lower inflammation and build the immune system while helping you to lose weight. Who thought you could strengthen your immune system, lower inflammation and flood your system with enzymes, vitamins and minerals with doughnuts? I'm telling you their food is addicting and tastes so good you wouldn't even know it's healthy for you. The JingSlingers are taking things to a brand new level. I hope you liked the show. If you did, please share it! :) Please consider bookmarking (and using!) our Amazon link, leaving us an iTunes review (we LOVE those!) or supporting us on Patreon so we can take things to a new level. There are many free ways to support the work that we do which you can read about here! Here are a couple of videos we recorded before and after our show. Enjoy. Sponsors For This Episode: Qigong Moving Meditations - 10 minutes twice a day is all it takes to rebuild your energy doing qigong. Show Notes For This Episode: Click here to download the show notes for THIS EPISODE. Featured Products For This Episode: Qigong Moving Meditation Program Berkey Water Filters The Relax FAR Infrared Sauna Bellicon Rebounders Natural Skincare Products Please Subscribe: Subscribe To Our Radio Show For Updates! Other Shows: [include file=show-links.html] Listen to other shows with this guest. Show Date: Friday 8/14/2015 Show Guest: Joy Coelho and Jay Denman Guest Info: The JingSlingers: Joy Coelho and Jay Denman Joy and Jay are JingMaster Alchemical Culinary Artisans and are members of the International Association of Culinary Professionals. Their mission is to Educ8te, Illumin8te, and Elev8te humankind with SuperFood and SuperHerb infused Creatively Clever Comfort Foods. Joy and Jay are Tonic Herbalists, SuperFood Specialists and have a combined 30+ years of conjuring up culinary magic. Together they customize optimum health protocols and menus for their star-studded clientele that grace the Red Carpet from the Oscars to the Grammys. PureGreenJoy is a 20-year retired veteran police officer and has nourished thousands of happy bodies with organic, cleverly youth-boosting creations that feed all of your senses. Over the last decade JingMaster Jay has crafted over 50,000 customized SuperFood Smoothies, Ice Cream "JingLatos" and Herbal Elixirs. The JingSlingers are known for their tagline "Everyone is Welcome at Our Table" ...

The US is, of course, a huge player in the food industry and its influences are felt far and wide. From agricultural production, to processing, to fast food chains and advertising. And it's home to some of the biggest food companies in the world. But is there such a thing as a defined American cuisine? Is it new world ingredients like corn, squash and beans, fast-food foods such as hamburgers, hotdogs and fries? Of course it is more than that, but how do you define it? Can it be defined? In such a vast country, both in terms of area and population, is there one dish that everyone identifies with? Paul Freedman is an expert on the subject and tells the Food Matters Live Podcast there are three elements to US food; Regional, Modern Industrial Food, and Variety. Listen to the full episode to hear about the different dishes that play a major role in the eating habits of Americans, why how and where you eat can be just as important as what you eat, and the important role of race and gender in defining US cuisine. Professor Freedman specialises in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.  His latest book is Ten Restaurants That Changed America (Liveright/Norton, 2016). His other boooks include The Diocese of Vic: Tradition and Regeneration in Medieval Catalonia (1983); Origins of Peasant Servitude in Medieval Catalonia (1991); Images of the Medieval Peasant (1999); and two collections of essays: Church, Law and Society in Catalonia, 900-1500 and Assaigs d'historia de la pagesia catalana ( “Essays on the History of the Catalan Peasantry,” translated into Catalan); Out of the East: Spices and the Medieval Imagination.  A Fellow of the Medieval Academy of America, Freedman is also a corresponding fellow of the Real Academia de Buenas Letras de Barcelona and of the Institut d'Estudis Catalans. He is a member of the American Philosophical Society and the American Academy of Arts and Sciences. His honors include a 2008 cookbook award (reference and technical) from the International Association of Culinary Professionals (for Food: The History of Taste) and three awards for Images of the Medieval Peasant: the Haskins Medal of the Medieval Academy (2002), the 2001 Otto Gründler prize given by the Medieval Institute at Western Michigan University in Kalamazoo, and the Eugene Kayden Award in the Humanities given by the University of Colorado. He won the American Historical Association's Premio del Rey Prize in 1992 (for The Origins of Peasant Servitude in Medieval Catalonia) and shared the Medieval Academy's Van Courtlandt Elliott prize for the best first article on a medieval topic in 1981.

Sinikka Waugh and Terrie Kohl discuss 4 Things I Learned from My Great Adventure in Purging. Terrie Kohl came to Des Moines as a food service food broker and then a national food service buyer. Terrie then took her next visionary step by attending The New England Culinary Institute in Essex Junction, Vermont, in 1996. Chef Terrie interned at The Montauk Yacht Club in Montauk, Long Island, New York, Thyme & Again Catering, and South Hampton Bath and Tennis Club in South Hampton, Long Island, New York. Her second internship brought her back home to Des Moines where she was employed at the Downtown Des Moines Marriott Hotel, Embassy Club Capital Square, and Aramark/Pioneer Hi-Bred. She gained additional expertise as the Catering Chef at Drake University in Des Moines, Iowa. Terrie dreamed of starting her own business, and she established Country Club Market in 2003. From there, Country Club Market has filled a unique niche in central Iowa, offering culinary arts classes, customized catering, and a bakery that produces some of the tastiest treats in town. Chef Terrie is a graduate of New England Culinary Institute in Essex Junction, Vermont – a school that was voted the 2004 Vocational Cooking School of the Year by the Institute of Culinary Professionals. Chef Terrie's passion for food extends to her collection of more than 4,500 cookbooks. She is especially fond of regional Junior League cookbooks, and those found on vacation destinations.

https://www.stefaniesacks.com    STEFANIE SACKS, MS, CNS, CDN Stefanie is a nationally recognized Culinary Nutritionist, educator, speaker, consultant and leading authority on eating to prevent and manage illness. For over two decades, she has helped transform the way people eat using hands on experiences to inspire, educate and offer practical tools for food lifestyle change. She has her Master of Science in Nutrition from Teachers College, Columbia University, is a Certified Nutrition Specialist®, Certified Dietitian Nutritionist and is a graduate of the Natural Gourmet Institute for Health and Culinary Arts.   As a chef, nutritionist and innate healer she uses food as a conduit to deep transformation. She empowers people to eat and live to their full potential. Her book What The Fork Are You Eating (now available in audio) is a must-read guide for anyone looking to make small changes in food choice for optimal health. Stefanie currently works alongside Environmental Working Group, a non-profit that helps consumers live their healthiest lives, as a consultant and media contributor. She also has an extensive archive of broadcast, radio, print and digital contributions on the topic of healthy choices.   In 2017 Stefanie was inducted into Les Dames D'Escoffier, an international philanthropic organization of women leaders in the field of food, fine beverage and hospitality. She is a member of the Academy of Nutrition and Dietetics, International Association for Culinary Professionals and sits on the advisory board of A Greener World and East End Food Institute. A native New Yorker, Stefanie lives on the East End of Long Island with her husband, two very active boys and Faith, her beloved lab rescue.   When she is not in her kitchen creating new recipes or feeding her family and friends, she is cheering her boys on in their respective sports; reading or writing slam poetry; swimming in the bay; hiking in the woods with her pup; or running with classic rock or disco blasting in her Airpods!

Bio: "I grew up in a liberal Mennonite family that had ditched headcheese, dumplings, and sauerkraut in favor of lentil casseroles and tofu stir-fries. After college, I cooked professionally for several years in San Francisco before leaving the kitchen for the supposedly lucrative world of journalism. I reviewed restaurants in the Bay Area and Seattle for 11 years as the staff critic at the East Bay Express, the Seattle Weekly, and SF Weekly. From 2014 to 2019, I was a features writer at the San Francisco Chronicle, where I covered the intersection of food and culture, with a particular focus on small and immigrant-owned restaurants — labor abuses in Taquerias, 50-year-old-neighborhood favorites ignored by the press, independent restaurants struggling with rampant gentrification. I have contributed to the Wall Street Journal, Eating well, New Yorker, Bon Appetit, Hazlitt, Los Angeles Times, San Francisco magazine, Eater, Men's Health, Wine & Spirits, and Lucky Peach (RIP). My first book, Hippie Food, came out in 2018. My reporting and criticism have won awards from the James Beard Foundation, the International Association of Culinary Professionals, the Association of Food Journalists, and the California Newspaper Publishers Association, and my articles have been anthologized in several editions of Best Food Writing." Website: https://jonathankauffman.com/ Hippie Food: On Amazon https://www.amazon.com/Hippie-Food-Back-Landers-Revolutionaries/dp/0062437305 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

On this podcast I get to talk with Dianne Jacob. Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. In this episode I get to talk with Dianne on how you can start out in food writing. We then discuss ways to leverage writing skills, why she chose to write her book, guidance for grabbing attention when writing and work Dianne enjoys today from other food writers. We also discuss some of her inspiration, why she got into writing and the current opportunity in the food media landscape. See more at https://diannej.com/. Check out the Line Cook Thoughts blog at linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Bio: Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals, which have a 1 percent acceptance rate. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and the International Association of Culinary Professionals. Previously a newspaper, magazine and publishing company editor-in-chief, she has a blog and free newsletter aimed at food writers and bloggers. See more at https://diannej.com/. Follow Dianne on Instagram at https://www.instagram.com/diannemjacob/. This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Vivian Howard is an award-winning cookbook author, TV personality, chef and restaurateur. Her first cookbook Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows, Somewhere South and A Chef's Life for which she has won Peabody, Emmy and James Beard awards. Vivian runs four restaurants: Chef & the Farmer in Kinston, N.C.; Benny's Big Time in Wilmington, N.C.; and, Handy & Hot and Lenoir in Charleston, S.C. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking. She talks about storytelling through food, her favorite food and beverage on her restaurants' menus right now, and how she gets it all done.HRN On Tour is powered by Simplecast.

Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ. The two met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible. They specialize in helping other chefs express their own cuisine more clearly and effectively. In addition to their work with individual chefs and restaurants, they have consulted with companies including the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever.Their first book, Ideas in Food, Great Recipes and Why They Work, was published in December of 2010 by Clarkson Potter. It is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, improve efficiency, and have fun in the kitchen. Ideas in Food is a blend of stories, science and recipes based on their experience and experiments in the kitchen. Their second book, Maximum Flavor, Recipes That Will Change the Way You Cook, was published by Clarkson Potter in October of 2013. It's a workbook with practical and delicious recipes to cook every day at home. It includes a plethora of tips and techniques for the getting the most flavor out of your food and making every dish your own. Their third book,Gluten Free Flour Power, Bringing Your Favorite Foods Back To The Table, was published by Norton in March 2015. It is an exploration of family favorites made possible by creating gluten free all purpose flour blends at home.Aki and Alex began the blog Ideas in Food in December 2004. It began as a digital notebook to record their work in their restaurant kitchen. It has morphed into a clearinghouse for ideas gleaned from various mediums: restaurants, blogs, books, people and everyday life; all of it relating back to their kitchen. Over the past six years the website's popularity has grown from a cult following of professional chefs into a benchmark for culinary blogs. It is a favorite for its combination of solid information, creative ideas, and illustrative photography. The focus is on sharing ways to make delicious and beautiful food. That is what draws readers back time and again. Ideas in Food was voted Best Culinary Science Blog in the 2013 Saveur Best Food Blog Awards.Aki and Alex won an IACP Award for Instructional Culinary Writing with Recipes for participating in a series of articles written for Gilt Taste in 2011. They co-wrote a series of articles for Serious Eats in 2014. Aki and Alex contributed an essay to The Kitchen as Laboratory, published by Columbia University Press in January 2012. They are interviewed in the book, Cooking for Geeks, by Jeff Potter, published by O'Reilly in August 2010. They contributed an essay to the anthology Food and Philosophy, which was published by Wiley-Blackwell in November 2007. Alex and Aki wrote a column titled Kitchen Alchemy for Popular Science online based on scientific explorations in the kitchen. They wrote an article about garlic for Santé Magazine in March of 2009. In addition to this they have been featured in articles for many publications including the New York Times, Los Angeles Times, Philadelphia Inquirer, Food and Wine, Bon Appetit, Saveur, Santé Magazine, and Gourmet, and their work can occasionally be found on other blogs and websites around the Web.Aki and Alex have been honored to speak and teach at professional conferences around the world: The World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restaurateurs, the Experimental Cuisine Collective, The Flemish Primitives and the International Association of Culinary Professionals. The pair were invited to speak at Harvard in November 2010 and participated in a culinary round table at Cornell University in 2008. They have appeared as guest chefs for four Holland America cruises, leading demonstrations and teaching classes for groups from 12-150 people. Aki and Alex travel the United States and beyond cooking guest chef dinners and teaching culinary workshops.Aki and Alex appear in two episodes of Foodography on the Cooking Channel in 2010. Their consulting business was featured on an episode of Friday Night Arts on their local PBS station, WHYY, in June 2010. In 2008 they appeared in an episode of The Food Detectives on the Food Network demonstrating the uses of liquid nitrogen. In May 2009, Aki and Alex discussed food science with Michael Colameco for his radio program Food Talk on WOR in New York City.

Lisa Steele Bio With an audience of nearly a million followers that spans the globe, 5th generation chicken keeper and "eggspert" Lisa Steele is well-recognized as the creative force behind Fresh Eggs Daily®, the most popular destination for natural poultry keeping advice on the internet, and one of the most influential players in the backyard chicken keeping community. Dubbed "Queen of the Coop" by the media, Lisa has been dishing out advice on raising chickens, ducks and geese naturally via her Better Homes and Gardens award-winning blog and social media platform Fresh Eggs Daily for more than a decade. Carrying on her time-honored family tradition (she grew up across the street from her grandparents chicken farm in Massachusetts), Lisa is also a Maine Master Gardener, avid DIYer and accomplished "coop to kitchen" cook using fresh eggs from her coop and fresh produce and herbs from her gardens on the farm in central Maine she shares with her husband, their corgi, tuxedo cat, and a mixed flock of nearly two dozen chickens, ducks and geese. With more than 130,000 copies of her six books in print, making her one of the most popular top-selling poultry authors of all time, Lisa is currently working on her seventh - an egg cookbook titled The Fresh Eggs Daily Cookbook which will be published by the Harper Horizon division of HarperCollins in February 2022. She is a proud member of the International Association of Culinary Professionals. Fresh Eggs Daily Cookbook https://www.amazon.com/Fresh-Eggs-Daily-Cookbook-Unexpected/dp/078524526X/?_encoding=UTF8&pd_rd_w=4ncrO&pf_rd_p=9da53265-487a-4d6a-98d4-d119016236b9&pf_rd_r=6W0N36TDVGH5DGA6KEKX&pd_rd_r=5dd7b206-d84a-4c0d-ba34-0b5cc66fd44b&pd_rd_wg=cQb4w&ref_=pd_gw_ci_mcx_mr_hp_atf_m This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Sinikka Waugh and Chef Terrie Kohl discuss 5 Ways that Living Her Mission at Work and Life has Brought Joy. Chef Terrie Kohl came to Des Moines as a food service food broker and then a national foodservice buyer. Chef Terrie then took her next visionary step by attending The New England Culinary Institute in Essex Junction, Vermont, 1996. Chef Terrie interned at The Montauk Yacht Club in Montauk, Long Island, New York, Thyme & Again Catering, and South Hampton Bath and Tennis Club in South Hampton, Long Island, New York. Her second internship brought her back home to Des Moines where she was employed at the Downtown Des Moines Marriott Hotel, Embassy Club Capital Square, and Aramark/Pioneer Hi-Bred. She gained additional expertise as the Catering Chef at Drake University in Des Moines, Iowa. Chef Terrie dreamed of starting her own business, and she established Country Club Market in 2003. From there, Country Club Market has filled a unique niche in central Iowa, offering culinary arts classes, customized catering, and a bakery that produces some of the tastiest treats in town. Chef Terrie is a graduate of New England Culinary Institute in Essex Junction, Vermont – a school that was voted the 2004 Vocational Cooking School of the Year by the Institute of Culinary Professionals. Chef Terrie's passion for food extends to her collection of more than 4,500 cookbooks. She is especially fond of regional Junior League cookbooks, and those found on vacation destinations.

Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today's foremost chefs. Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network's Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returns to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet. His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016. In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine. Keep up with Chef Morimoto via Instagram, Facebook, Twitter or www.ironchefmorimoto.com. ----------------------------------------------------------------------------------- FOLLOW US ON Facebook: https://www.facebook.com/wherehawaiieats/ Instagram: https://www.instagram.com/wherehawaiieats/

Over the course of 2017, Doug Jones went from a respected Alabama attorney and empty nester to one of the most well-known US Senators in the country. In this conversation, we talk growing up in the shadow of segregation and George Wallace, starting to see those walls come down as he's in high school, learning under his mentor Senator Howell Heflin, his time as US Attorney seeking justice against the Klan for the 1963 bombing of a Black church in Birmingham, the upset win and political hurricane in his 2017 special election, and memories of 3 influential years in the US Senate.IN THIS EPISODE…Sen Jones talks growing up in the segregated South and then seeing the world change before his eyes…He remembers the toxic legacy of Governor George Wallace…He remembers his time as an aide for his mentor, the iconic Alabama Senator (Judge) Howell Heflin…His memories of the Senate Judiciary Committee of the late 1970s…The twists-and-turns that lead to the opportunity to become US Attorney in 1997…US Attorney Jones helps deliver justice decades-later in the cold case of the KKK bombing of the 16th Street Baptist Church in Birmingham…He talks his aborted race against Jeff Sessions in 2002…Why he decided to run for Senate 15 years later in 2017…Inside the 2017 Senate race when the entire political universe turns its eyes toward Doug Jones…The role Republican Senator Richard Shelby played in the 2017 race…Senator Jones talks the historic Black voter turnout in 2017…What surprised him about the Senate when he's sworn in…What he's most proud of from his tenure in the Senate…Senator Jones talks his No vote on the Brett Kavanaugh confirmation hearings…He weighs in on the current debates in the US Senate…AND Lamar Alexander, Jim Allen, Arent Fox, Bill Baxley, Birch Bayh, Joe Biden, Amelia Boynton, Brown vs the Board of Education, Build Back Better, Center for American Progress, the Civil Rights Trail, Bill Clinton, Hillary Clinton, Thad Cochran, Susan Collins, Bull Connor, constitutional compasses, John Culver, Joe Donnelly, Dwight Eisenhower, the Equal Justice Initiative, Medgar Evers, Christine Blasey Ford, Cory Gardner, Gold Star widows, Chuck Grassley, HBCUs, Claude Harris, Kamala Harris, Chris Hastings, Orrin Hatch, Heidi Heitkamp, Mike House, human infrastructure, the International Association of Culinary Professionals, Johnny Isakson, Mick Jagger, Kelly Ingram Park, Caroline Kennedy, JFK, Ted Kennedy, Kay Ivey, John Lewis, MLK, Paul Laxalt, Pat Leahy, John McCain, Claire McCaskill, Chris McNair, Howard Metzenbaum, Walter Mondale, money from heaven, the only game in town, Mike Pence, Giles Perkins, Janet Reno, Right Side of History PAC, Rosa Parks, Alan Simpson, Tina Smith, John Sparkman, Frank Stitt, Jon Tester, Strom Thurmond, Joe Trippi, Doug Turner, unprofessional demeanors, US Steel, Hosea Williams, the Women's March, a Yoda doll….& more!

Spiritually Psyched Podcast- The rhythmic relationship between spirituality and mental health Spiritually psyched podcast hosts Anna Miranda (Intuitive Specialist, Psychic, Astrologer & Master Coach), Alissa Schwartz (Holistic Psychotherapist & Soul Coach), Rhea Spina )Reiki Master & Licensed Mental Health Counselor discuss our relationship spiritually, mentally and physically with food, nutrition and nourishment.Info on guest: Stefanie is a self-proclaimed nourishment warrior and nationally recognized Culinary Nutritionist, educator, speaker, consultant and leading authority on eating to prevent and manage illness. For over two decades, she has helped transform the way people eat using hands on experiences to inspire, educate and offer practical tools for food lifestyle change. She has her Master of Science in Nutrition from Teachers College, Columbia University, is a Certified Nutrition Specialist, Certified Dietitian Nutritionist and is a graduate of the Natural Gourmet Institute for Health and Culinary Arts. As a chef, nutritionist and innate healer she uses food as a conduit to deep transformation. She empowers people to eat and live to their full potential. Her book What The Fork Are You Eating (now available in audio) is a must-read guide for anyone looking to make small changes in food choice for optimal health.  She is a media guest expert on the topic of healthy choices with frequent appearances on the Dr. Oz Show, PBS, Fox Media, and multiple radio programs. Her extensive online and print contributions include Oprah.com, Bloomberg, The Huffington Post, Alternet, fortune.com, foxnews.com and foxbusiness.com, Family Circle, Prevention, Harper's Bazaar, Parents, Town & Country and Allure.In 2017 Stefanie was inducted into Les Dames D'Escoffier, an international philanthropic organization of women leaders in the field of food, fine beverage and hospitality. She is a member of the Academy of Nutrition and Dietetics, International Association for Culinary Professionals and sits on the advisory board of A Greener World and East End Food Institute.

Chef Therese Nelson's culinary career began in 2004 after graduating summa cum laude from Johnson and Wales University, with degrees in Food Service Management and Culinary Arts. Her training spanned throughout the East Coast, where she worked her way through the kitchens of major hotel groups such as the Hilton, Marriott, Orient Express, and Four Seasons. In 2006, she joined the all-female team of The Get Em' Girl Inc., using her culinary expertise as a recipe consultant for the company's two branded cookbooks, The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together. She was the food editor for the brand's lifestyle website and the executive chef for the company's in-house boutique catering company.Her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon, and RocNation. In 2014 the company dissolved and Thérèse pivoted to the private sector, working as a chef for select clients, writing for publications such as First We Feast, and consulting for catering and restaurant businesses throughout the Tri-State area.In addition to her culinary life, Thérèse is the founder and culinary curator of Black Culinary History, founded in 2008 as a way to connect Black chefs, preserve Black heritage throughout the African diaspora, promote and share the work of Black food and beverage professionals, and maintain the legacy being constructed by Black chefs for the next generation.Thérèse is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, Equity At The Table, International Association of Culinary Professionals, National Association of Professional Women, and the Culinary Historians of New York. She's worked with AFROPUNK and has been featured in the Washington Post, New York Times, and Huffington Post. She is a board member of the Museum of Food and Drink and was one of the first chefs-in-residence for TASTE Cooking. Thérèse is a proud native of Newark, NJ and currently resides in East Harlem, NY where she enjoys being a part of the community's rich and diverse culinary landscape, personally and professionally.https://www.blackculinaryhistory.com/homewww.charukumarhia.com www.charukumarhia.com

Vivian Howard is an award-winning cookbook author, TV personality, chef, and restaurateur. Her first cookbook, Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows Somewhere South and A Chef's Life, for which she has won Peabody, Emmy and James Beard awards. Vivian runs the restaurants Chef & the Farmer in Kinston, NC; Benny's Big Time in Wilmington, NC; Handy & Hot and Lenoir (opening December 2020) in Charleston, SC. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking.

Writers like to stay behind the screen, but part of our work requires getting out there and embodying The Season of Visibility. If you're feeling unsteady, Sonja Overhiser is a writer worth knowing. She's built a creative business with her husband, Alex, and today she's sharing tips for surviving live television spots, why she hired a publicist (even though she had a traditional book deal), and how writing helped her cope with a difficult adoption journey. MEET SONJA Sonja Overhiser has run the award-winning food blog A Couple Cooks with her husband, Alex, since 2010, and co-authored Pretty Simple Cooking, which has been named a best vegetarian cookbook by Epicurious and Food & Wine. A Couple Cooks was awarded the IACP Best Individual Blog award in 2019 by the International Association of Culinary Professionals, a professional food media association co-founded by Julia Child. A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Oprah, Food & Wine, and Bon Appetit. As a healthy and sustainable eating advocate, Sonja works with the following organizations committed to improving planetary health and public health: Planetary Health Alliance, EAT Foundation, and True Health Initiative. She lives in Indianapolis with her family, where she is co-founder of the organization Indy Women in Food that champions women in the Indianapolis food industry, and has been featured as a trailblazing woman in food by the Indy Star. EPISODE HIGHLIGHTS Sonja's transition from full-time technical writer to full-time creative business owner How she used writing as a way to cope with a difficult period of liminal space as she waited to adopt her son Tips for getting started with using video The most important skill writers need to have—after strong writing, of course LINKABLE MENTIONS Sonja's adoption story Are you a Xennial? Sonja and Alex's Today Show clip Learn your Enneagram type

With over 30 books, Anne Willan is truly one of the world's preeminent authorities on French cooking and she is one of the nicest and most gracious people you will ever meet. I first met Anne at the International Association of Culinary Professionals conference in Chicago during 2014 at a book signing for her outstanding memoir One Souffle at a Time. In February 2015, Chef Jaime Laurita and I enjoyed an afternoon tea in Anne's kitchen.

International Association of Culinary Professionals (IACP) is "taking it to the next level" under the leadership of its new CEO, Tanya Steel.  Some of the founding members of IACP include Julia Child, Jacques Pepin, Nathalie Dupree and Anne Willan.  Steel's impressive resume includes being Editor in Chief of both Epicurious and Gourmet, a best selling cookbook author, the award director for Julia Child Award, adjunct professor at New York University along with many other accolades.  Recently, Steel joined Chef Jaime Laurita and me in the Middleby Residential showroom in New York City for a Kitchen Chat to discuss the upcoming conference in Santa Fe.    She is dedicated to giving this group of culinary professionals a national voice and has created a platform of Eat, Engage and Empower for IACP.

In this episode we're discussing the two things that need to happen before you can become a master of your busines: self mastering, and becoming an inspiring leader. Adam Lamb is an Author and Speaker who has spent the last 25 years as an Executive Chef running high profile restaurants, hotels and multi entertainment complexes. He leverages his passion and experience in his Coaching practice with Culinary Professionals, Business Owners & Thought Leaders all around the world. He is also the host of the only radio show for chefs by chefs, Chef Life Radio, and the founder of Foodwerksinc.com.