Podcasts about culinary school

Michael Chernow talks about the depths of his addiction to crack and heroin, how he lost everything, and the difficult road back to success. #AddictionRecovery #CrackAddiction #HeroinStruggle #OvercomingAddiction #RedemptionStory #TrueCrime #SuccessJourney #inspiration Connect with Michael Chernow: Instagram: https://www.instagram.com/michaelchernow/?hl=en Website: https://kreaturesofhabit.com/ Hosted, Executive Produced & Edited By Ian Bick: https://www.instagram.com/ian_bick/?hl=en https://ianbick.com/ Presented by Tyson 2.0 & Wooooo Energy: https://tyson20.com/ https://woooooenergy.com/ Buy Merch: https://convictclothing.net/collections/convict-clothing-x-ian-bick Timestamps: 00:00:00 Discovering the Podcast Genre 00:05:39 Podcasting: The Pandemic-Proof Medium 00:11:50 Early Life and Escapism through Friendships 00:17:53 Struggles with Drug Addiction 00:23:39 Overcoming Heroin Addiction 00:30:07 Overcoming Addiction: A Personal Journey 00:36:35 Choosing Upstate Over NYC 00:42:44 Lessons from a Dangerous Delivery Service Encounter 00:48:54 Decision-Making in High-Pressure Environments 00:54:46 Growing Up with Sibling Rivalry 01:01:26 A Turning Point: Facing the Struggle with Addiction 01:07:10 Transformative Morning Routine for Success 01:13:00 Overcoming Addiction: A Personal Journey in Sobriety 01:18:59 The Journey to Culinary School and Business Vision 01:24:24 From Restaurant Technician to Owner: A Journey of Growth 01:30:22 Lessons from a Failed Westport Restaurant 01:36:20 Peanut Butter Banana Recipe Tips Powered by: Just Media House : https://www.justmediahouse.com/ Creative direction, design, assets, support by FWRD: https://www.fwrd.co Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we chat with Maria Zouves, a Greek-American soprano, educator, director, producer, and current Escoffier student pursuing a degree in Holistic Nutrition & Wellness.As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Estates Theatre in Prague and Opera Tampa. A celebrated performer, Maria made her Carnegie Hall debut in 1997 and is now preparing for a return to Don't Tell Mama Cabaret Theatre in New York City to promote her upcoming classical cabaret album, Everything.Join us as Maria shares her inspiring journey from opera to culinary school, delves into the deep connection between food and the arts, and discusses how she's inspiring others to live with intention and purpose.

I sit down with the magnificent Sohla-El-Waylly at Blue Bicycle Books in Charleston SC during Charleston Wine and Food to discuss her game-changing cookbook “Start Here: Instructions for Becoming a Better Cook”. We discuss why she was disappointed with Culinary School, how she got fired from the Cheesecake Factory and what it’s like to create … Continue reading Episode 287:Start Here: A LIVE podcast with Sohla El-Waylly at Blue Bicycle Books →

Live from Cookbook Fest with Tyler Florence In this episode of Salt and Spine, host Brian Hogan Stewart interviews acclaimed chef Tyler Florence live from Cookbook Fest in Napa. Tyler shares his inspirational journey from a childhood filled with severe food allergies to becoming a renowned chef and television personality. Growing up in South Carolina and cultivating a deep love for Southern cuisine, Tyler's path led him to culinary school and eventually to New York City's culinary scene. He discusses his passion for live fire cooking, his newest cookbook 'American Grill,' and the importance of sustainable beef production. The episode also features a fun culinary game where Tyler demonstrates his creativity in crafting a dish using randomly drawn ingredients.00:00 The Ceremony of Cooking00:24 Introduction to the Live Episode01:05 Tyler Florence's Early Life and Food Allergies04:11 Discovering a Passion for Cooking08:35 Culinary School and Early Career13:34 Moving to New York and Early TV Appearances15:56 The Journey to Fame and Success23:24 Sustainable Beef and Regenerative Agriculture30:33 Mastering Live Fire: The New Cookbook31:11 The Comet and Its Tail: A Metaphor for Career Decisions31:53 Launching a Steak Restaurant: The Comet Moment32:33 From Comfort Food to Grilling: A Culinary Pivot33:08 The Art of Grilling: Personal Insights and Techniques34:27 Celebrating Culinary Achievements and Collaborations36:44 Alice Waters: A Friendship and Culinary Inspiration37:16 The Essence of California Cuisine42:38 Cookbook Inspirations and Southern Cooking Techniques45:49 Fun with Grilling: A Culinary Game54:17 Conclusion and Farewell This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Bill Roll, an assistant professor of culinary arts and hospitality at Brookdale Community College, who brings nearly two decades of experience as an executive chef. Together, they discuss the evolution of the culinary industry, the relevance of culinary school today, and the exciting potential of AI in the kitchen. Chef Bill reflects on his transition from running professional kitchens to educating future chefs, emphasizing the importance of hands-on tasting, teamwork, and preparing students for the realities of the industry. The conversation also explores the booming world of private catering, offering advice on starting your own business, building relationships, and leveraging social media to grow your brand. Whether you're a culinary student, aspiring chef, or industry veteran, this episode is packed with insights on education, technology, and the future of hospitality. Subscribe to my Substack! ⁠⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠⁠

Our guest today is Yoshihiko Shida who is the chief Instructor of Tokyo College of Sushi & Washoku London www.sushicollege.uk, which opened in September 2024.  The opening is exciting since the school is the first major Japanese culinary school in Europe.  Chef Shida has worked as an educator and instructor in Japanese culinary institutes for over 32 years. Before that, he gained over 10 years of practical experience in a variety of restaurant and hotel kitchens in Japan and abroad. In this episode, we will discuss the growing demand for sushi and Japanese cuisine chefs, what programs Tokyo College of Sushi & Washoku London offers, who is studying at the school, the joy and challenges Chef Shida faces in teaching his students and much, much more!!!

Join us in this inspiring episode of the Hospitality Mentor Podcast as we welcome Chef Angelo Sosa, the Executive Chef of Kembara, Tia Carmen, and Carmocha. Chef Angelo shares his remarkable journey from his first job at a retirement home in Middletown, Connecticut, to becoming a successful chef and restaurateur. Learn about his early influences, including his Tia Carmen, his diverse culinary experiences, and his powerful insights on mentorship, leadership, and maintaining passion in the hospitality industry. Don't miss out on Angelo's heartfelt stories and the valuable lessons he's gathered along the way.00:00 Introduction to the Hospitality Mentor Podcast00:27 Chef Angelo Sosa's First Job02:49 Early Culinary Influences and Family Background05:31 Culinary School and Early Career08:12 Mentorship and Career Growth11:40 Becoming an Executive Chef13:05 Exploring Diverse Cuisines15:41 Consulting for Top Restaurants17:11 Television Fame and Top Chef18:22 Top Chef's Unexpected Call19:01 First Taste of Fame19:51 Family and Success20:41 Doors Opening and Non-Stop Travel21:24 Life in the Fast Lane23:31 A Major Life Change24:05 New Beginnings in San Diego25:14 Consulting and New Ventures31:36 Mentorship and Giving Back34:07 Focusing on the Present35:02 Advice to Young Angelo36:03 Conclusion and Gratitude

Do you want to incorporate more plant foods into your diet? From essential staples to batch cooking, Dr. Chef Stephanie White shares expert tips to help you successfully start your plant-based journey and stick with it. Whether you're considering a full transition to a plant-based diet or just looking to incorporate more plant-based meals into your routine, this episode is packed with valuable insights.In this episode you'll hear:4:00 – Chef Stephanie's background8:30 – Plant-based versus vegan10:10 – What is the easiest way to start a plant-based diet?12:20 – Plant-based pantry staples15:00 – Fridge staples17:00 – Choosing seasonal and local fruits and vegetables20:10 – How Chef Stephanie likes to prepare her vegetables22:00 – Practical tips to stay successful with plant-based eating27:30 – Should we be eating organic vegetables?As referenced in the episode:  Auguste Escoffier School of Culinary Arts  Seasonal Food Guide  Environment Working Group Dirty Dozen List  Alternative Food Network Free Newsletter Sign-UpCulinary Medicine Recipe podcastCREDITS:Executive Producer and Host: Esther GarfinSound Recording and Editing: Will Crann©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

On Thursday's show: What will 2025 hold for Houston's economy? Patrick Jankowski of the Greater Houston Partnership shares his annual economic outlook.Also this hour: We get the latest on efforts to address the problem of children having to cross railroad tracks to get to school after an HISD student was killed doing so this week.Then, the Bayou City's vibrant restaurant scene has built up over the years in no small part due to the rise of a generation of talented area chefs. Many of them have spent years in kitchens developing their craft and learning it at area schools, including the recently closed culinary school at The Art Institute of Houston. We revisit a conversation with one of the school's alumni, Chef Ryan Lachaine, the co-owner and executive chef of Riel.And with the news earlier this week that renowned poet Nikki Giovanni has died, we revisit a 2022 conversation with her when she was serving as a writer in residence at Prairie View A&M University.

Jack Kays joins Ralph Sutton and James Mattern and they discuss farting on stage, being lactose intolerant and still eating cheese, Jack Kays attending culinary school, coming from a musical family, recovering from a drug addiction, overdosing on fentanyl, his sobriety and indulging in food, Jack Kays having the same girlfriend since high school, the straight edge resurgence, Travis Barker collaboration, the tattoo bet between Jack Kays and Ralph Sutton, a live performance of When I'm Dead by Jack Kays, Jack Kays' first concert, first drug and first sexual experience and so much more!(Air Date: November 30th, 2024)Support our sponsors!YoKratom.com - Check out YoKratom (the home of the $60 kilo) for all your kratom needs!To advertise your product or service on GaS Digital podcasts please go to TheADSide.com and click on "Advertisers" for more information!You can watch The SDR Show LIVE for FREE every Wednesday and Saturday at 9pm ET at GaSDigitalNetwork.com/LIVEOnce you're there you can sign up at GaSDigitalNetwork.com with promo code: SDR for discount on your subscription which will give you access to every SDR show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Jack KaysInstagram: https://instagram.com/JackKaysWebsite: https://www.jackkays.comJames L. MatternTwitter: https://twitter.com/jameslmatternInstagram: https://instagram.com/thejamesmatternRalph SuttonTwitter: https://twitter.com/iamralphsuttonInstagram: https://www.instagram.com/iamralphsutton/The SDR ShowTwitter: https://twitter.com/theSDRshowInstagram: https://www.instagram.com/thesdrshow/GaS Digital NetworkTwitter: https://twitter.com/gasdigitalInstagram: https://www.instagram.com/gasdigital/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Grab your favorite snack or meal, because today's episode will probably make you hungry! If you love food, then Inga Lam's content has probably graced your YouTube screen at some point. From her Buzzfeed days, to now creating for her own channel, Inga's approachable and fun content promotes a positive relationship with food. She recently got back from culinary school in Paris, so we're excited to hear about all the bread she made, what her favorite New York food spots are, and where her curiosity for cooking will lead her next! __________________________________________ Host: Melody Cheng Guest: Inga Lam Contributing Editor: Haemee Kang __________________________________________ P A R T N E R S • McDonald's: Visit apanext.com to learn more • Honeylove: Get 20% off by visiting honeylove.com/ABG  • Hiya: Get 50% off your first order at hiyahealth.com/ABG • Good American: Get $50 off your first pair with code “ABG” at GoodAmerican.com  • BetterHelp: Get 10% off your first month with code “ABG” at betterhelp.com/ABG __________________________________________ C O N N E C T W I T H U S • Subscribe and Follow us @asianbossgirl on Apple Podcasts/Spotify/Amazon Music/YouTube/Instagram/Twitter/Facebook • Join our Discord channel: https://discord.com/invite/4HxZgwFbhg  • Email: hello@asianbossgirl.com __________________________________________ S U P P O R T U S • Merch: asianbossgirl.myshopify.com • Donate: anchor.fm/asianbossgirl/support • More about us at asianbossgirl.com Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evolving in the restaurant industry. The episode is packed with personal anecdotes, insights on the restaurant business, and the significance of staying current and innovative. All brought together with some good laughs. Enjoy! 01:17 The Culinary Journey: From Food as Fuel to Food as Pleasure 02:24 The Path of a Chef: Diverse Journeys and Inspirations 04:46 Welcome to Chef Radio: Insights from Leading Chefs 07:28 Spotlight on Flour and Water: A Culinary Success Story 08:38 Expanding Horizons: Flour and Water's Growth and Innovations 10:50 Pizza Passion: Exploring Styles and Techniques 16:03 Ryan's Culinary Origins: From Country Club to Fine Dining 24:48 Thomas's Culinary Beginnings: From South Jersey to the West Coast 28:07 The Origin of Flour and Water 28:21 Culinary School and Externship Experiences 30:03 Building the Business Plan 31:35 Opening Flour and Water 33:11 The Importance of Staging 39:01 Cultural Influences on Cooking 45:26 The Role of Collaboration in the Kitchen 46:24 Ryan's Journey to Partnership 55:37 The Importance of Maintaining a Clear Vision A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Unwritten rules and hard-learned lessons—these are the realities of the kitchen that culinary school often doesn't prepare you for. In this episode of the Chef's PSA Podcast, host André Natera pulls back the curtain on the professional kitchen, revealing the unwritten rules that every chef needs to know to truly thrive. André shares his personal experiences and stories from the trenches—discussing the pace, intensity, and hierarchy of real-world kitchens. If you're a young chef or culinary student wondering what it's really like out there, this episode is packed with practical advice on how to navigate the pressures, communication breakdowns, and sometimes brutal efficiency of the professional kitchen. Whether it's understanding how the kitchen hierarchy works, learning the importance of speed and repetition, or getting a handle on how to communicate clearly in high-stress moments, Andrea lays it all out so you can avoid common pitfalls and rise to the occasion. Looking for more insights to boost your culinary journey? Chef André has also published six books packed with lessons and stories that can help guide you to success in the industry. Spotify Premium Membership For Early Episode Access! https://podcasters.spotify.com/pod/show/andre-natera/subscribe Subscribe to my Substack! ⁠⁠https://chefspsa.substack.com/⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠https://chefspsa.com/⁠⁠ Shop Chef's PSA Merch! ⁠⁠https://shop.chefspsa.com/⁠⁠

When the Canadian chef Matty Matheson was growing up, first in Nova Scotia and later in Ontario, he liked going to punk shows, he didn't do particularly well in school, and he didn't think he was athletic or cool like his brothers. But once he moved to Toronto to study cooking, he discovered what he was great at. With no big plan or ambition, Matty became one of the best-known chefs and restaurateurs in the world. Not only are his restaurants packed every night, but his YouTube videos have hundreds of millions of views, he's one of the executive producers of the Emmy-winning series “The Bear,” and he's just released his third bestselling cookbook, “Soups, Salads, Sandwiches.” In a conversation with Tom Power recorded in front of a sold-out live audience, Matty shares his story and what he thinks you might be able to learn from it.

In this episode, Emmy-nominated Culinary Producer and Entrepreneur Sarah Mastracco discusses her journey from high-pressure kitchens like Le Bernardin to a culinary producer for Martha Stewart, Snoop Dogg, and Emeril. Sarah shares how she transitioned to wellness-focused ventures, integrating food as medicine, and her advice for navigating major career shifts.Highlights:Transitioning from top-tier kitchens to culinary media and entrepreneurshipThe transferrable skills she used moving from top kitchens to producing food contentWhy she integrated her culinary expertise with holistic wellnessHow Storytelling influences the development of food contentTaking the entrepreneurial leap and launching two wellness brandsAdvice for pursuing a career in culinary arts, wellness and entrepreneurshipMentioned on the Show: The One Health 30-day Challenge kicks off on September 30, 2024. The following challenge will start on January 6, 2025. Learn more HEREShow GuestSarah Mastracco began her culinary journey in San Francisco before advancing her skills in Italy and New York's prestigious kitchens, including Le Bernardin and Eleven Madison Park. Transitioning to food media, she worked as an on-air chef and culinary producer for shows like Martha Cooks, Trisha's Southern Kitchen, Trisha's Southern Kitchen, and Pati's Mexican Table, earning multiple Emmy and James Beard nominations. With a passion for wellness, she studied at the Institute of Integrative Nutrition, which led her to co-found One Health, an Integrative Culinary Medicine platform, and launch Flavor Fork, a meal prep service offering locally sourced, whole-food meals in North Fork, Long Island, NYSupport the showJill Griffin helps leaders and teams thrive in today's complex workplace. Leveraging her extensive experience to drive multi-million-dollar revenues for brands like Coca-Cola, Microsoft, Samsung, and Hilton Hotels, Jill applies a strategic lens to workplace performance, skillfully blending strategy and mindset to increase professional growth, enhance productivity, and career satisfaction across diverse organizations. Visit JillGriffinCoaching.com for more details on: Book a 1:1 Career Strategy and Executive Coaching HERE Gallup CliftonStrengths Corporate Workshops to build a strengths-based culture Team Dynamics training to increase retention, communication, goal setting, and effective decision-making Keynote Speaking Grab a personal Resume Refresh with Jill Griffin HERE Follow @JillGriffinOffical on Instagram for daily inspiration Connect with and follow Jill on LinkedIn

Jacob Travesette shares his food adventures from growing up in Ames, Iowa to attending the Hoffman Institute - a highly acclaimed, Michelin starred culinary school in Barcelona, Spain. Donna and Jacob compare notes about knives, professional kitchens, Spanish ice cream flavors, shopping, and plums.  

In this episode we step away from pizza for a moment and focus on culinary teaching for the everyday person. I first met Chef Alyssa Gorelick about 15 years ago when she was at the helm of a very innovative vegetarian restaurant called Fern. She was young and single and super talented. Fast forward to today and she is now Alyssa Wilen, a mother, happily married to her husband Andrew, and for a number of years they have been operating a cooking school here in Charlotte (where we all live) called Alyssa's Kitchen. Along the way I found out that Alyssa was not a vegetarian when she was the chef at Fern, but adapted her skills to that cuisine because, well, she could.It's that kind of artisanal spirit that propelled her and Andrew to tackle the daunting task of opening a cooking school for home cooks, then navigating through the pandemic to survive, and ultimately growing an important and beloved local business. Resilience and entrepreneurship are the key words here, so tune in as we hear all about the journey and creative process of Alyssa and Andrew Wilen, here on Pizza Quest.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

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

Welcome to The BrandBuilders Podcast! Today, we're cooking up something good, with Chef Ron Ahlert, the Executive Director of the Community Culinary School of Charlotte (CCSC). Under Chef Ron's leadership, CCSC has been transforming lives through culinary education, providing essential workforce training and job placement assistance to adults facing barriers to employment. CCSC's mission is to tackle the root causes of poverty by equipping students with the skills necessary for sustainable careers in the food service industry. Their innovative programs not only teach culinary arts but also focus on job readiness, life skills, and goal-setting, helping individuals move from dependency to self-sufficiency.

First Ever Culinary Student Panel: Real Stories from Aspiring Chefs Join Chef Andre Natera on this unique episode of Chef's PSA Podcast featuring a panel of culinary students: Victoria, Michael, and Axel. They dive into why they chose culinary school, their expectations post-graduation, and their critical learnings in the real world of kitchens. The students share their personal journeys and ask burning questions about burnout, career advice, and much more. Tune in for an insightful discussion filled with real-life experiences, challenges, and tips for upcoming culinary professionals. Michael: https://www.instagram.com/dat_kid_legit/ Victoria: https://www.instagram.com/vics_23/ Axcel: https://www.instagram.com/garciaaxcel/ 03:55 Why Choose Culinary School? 11:01 Career Aspirations and Challenges 17:56 Realities of Culinary School vs. Real World 32:16 The Impact of Work Environment on Burnout 33:05 Understanding Physical Burnout 34:08 Mental Preparation for the Culinary Industry 35:35 Advice for Aspiring Chefs 37:56 Handling Tough Shifts 39:27 The Importance of Asking for Help 43:36 Creating a Supportive Kitchen Environment 51:05 Common Tricks and Chef Awareness 54:48 Future Plans and Aspirations 57:33 Does Age Matter in the Culinary Industry? Stay Connected: Substack: https://chefspsa.substack.com/ TikTok: https://www.tiktok.com/@chefspsa?lang=en Twitter: https://twitter.com/ChefsPSA Instagram: https://www.instagram.com/chefspsa/ Facebook: https://www.facebook.com/profile.php?id=61550525924555 Website: https://chefspsa.com/

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

This week, Elizabeth welcomes Lauren Montgomery, founder and CEO of Monty's, maker of plant-based dairy essentials including cultured cashew cream cheese and butter. Lauren shares her inspiring journey from the fast-paced corporate fashion world to becoming a health-supportive chef with a passion for whole plant-based foods and fermentation. She discusses how her own quest for wellness led her to culinary school and ultimately to founding Monty's with a mission to spread health and create a community of conscious consumers who love delicious, clean-ingredient foods. Throughout the episode, Lauren offers valuable insights on scaling a business, stepping out of your comfort zone, and embracing a growth mindset. She also emphasizes the importance of overcoming fear, utilizing coaches for personal and professional development, and making self-care a non-negotiable part of daily life.Hungry to try Monty's? We don't blame you! Use Code LivePurely25 for 25% off LiveMonty's.com 

A Better Vision for Sex   Series - Dear Church: Letters From the Book of Revelation   Jordan Rice   Revelation 2:18-29   In many cases, learning about sex in church is like going to Culinary School and only learning about food poisoning. In this message, as we look at the Church of Thyratira, we get a better vision for sex than what our culture is offering us.   Give to support the ministry of Renaissance Church: https://renaissancenyc.com/give   Keep up with Renaissance by filling out a connection card: https://renaissancenyc.ccbchurch.com/goto/forms/5/responses/new

Chef Devan is a dynamic culinary personality with a masterful balance of skill, passion, and energy that captivates television audiences, food enthusiasts, and clients. He openly speaks and shares his sobriety journey, along with how mental health plays a huge part in his daily life.Chef Devan's debut cookbook, "Mad Love: Big Flavors Made to Share, from South Asia to the West Indies is out now. ___Get your copy of Personal Socrates: Better Questions, Better Life Connect with Marc >>> Website | LinkedIn | Instagram | Twitter Drop a review and let me know what resonates with you about the show!Thanks as always for listening and have the best day yet!*A special thanks to MONOS, our official travel partner for Behind the Human! Use MONOSBTH10 at check-out for savings on your next purchase. ✈️*Special props

Send us a Text Message.Could culinary schools be the answer to the ever-growing demand for skilled talent in today's food industry? Join us on this episode of Walk-In Talk as we chat with Chef Kirk Bachman, President and Provost of Auguste Escoffier School of Culinary Arts, to uncover the crucial role culinary education plays in shaping the next generation of chefs. We also revisit last week's inspiring conversation with Chef Thom Favorin from Crab Island Seafood Company, and don't miss our exclusive updates from the Bocuse d'Or competition in New Orleans, where Chef Pooch Rivera interviews top culinary talents.In this episode, we traverse the milestones of culinary careers through personal stories and professional insights. From the highs of the Bocuse d'Or to the heartfelt moments of coaching Little League baseball, Kirk shares a journey as the son of a master baker in Germany, emphasizing the timeless importance of education, perseverance, and customer service. We discuss the changing landscape of culinary education, focusing on the adaptability and problem-solving skills essential for today's students, while also touching on the rise of online culinary programs.Don't forget to follow the school: www.escoffier.edu and check out Chef Kirk's podcast, The Ultimate Dish, for more culinary inspiration! Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

In his early life, Joel Josewski's outgoing personality got him into nothing but trouble. Jumping in with both feet can be a good thing if you're pointed in the right direction. However, in his youth, often, he was not. Though he graduated high school at an alternative high school, his addictions led him down a road of lies, coverups, and crime. On his way to prison for a very long time, his attorney convinced him to apply to enroll in The Other Side Academy. 2 years was a long time but it was shorter than the prison term ahead of him. Like most the things he has done in his life, there he found himself jumping in with both feet. That was 9 years ago. Now, still at TOSA, he serves as a faculty member mentoring and helping others whose shoes he has walked in, find their way back to themselves. His is an incredible story of redemption and service. Sponsors & Partners The Other Side Academy - theothersideacademy.com My Story Matters / Captain Your Story - mystorymatters.org 00:00:00 Clay Josewski 00:01:30 Sponsors 00:02:35 Clay's Background 00:08:05 Drugs & Culinary School 00:10:31 Two Friends Die 00:18:00 Rock Bottom 00:21:35 Searching for Success & Finding The Other Side Academy 00:30:10 The Difference Between Other Programs and The Other Side Academy 00:41:30 Final Piece of Advice “Carve your own path.”Joel Josewski

Exploring your place in the world through foodAt Mighty Hans you'll find Fu-Mao Sun offering up Taiwanese-American food“Put a spin on a spin of a spin.” Chef Max sits with Fu-Mao Sun at Mighty HansFind where Mighty Hans is popping up next at instagram.com/itsmightyhans/Thoughtfully plated at wabe.org/justsat This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Original music from Micah Freeman. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Fell Into Food Podcast features Kim Olson, VP of Operations at Stan's Donuts. Kim discusses her diverse career path in the food industry, from working in health clubs to attending culinary school and various culinary roles. We talk about the importance of local sourcing, balancing classic donuts with innovation, and creating a welcoming customer experience at Stan's Donuts. Also delve into the challenges faced by donut businesses, including the impact of COVID-19, the transition to grocery store sales, and the need for work-life balance for employees. Grab a glass of milk and enjoy!Stan's Donuts Website Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

A renowned chef, both a James Beard Semifinalist and Michelin Recommended, who is the proud owner of not one, but two thriving restaurants—Poppy & Rose and Poppy & Seed—sets the stage by delving into the essence of garden-fresh ingredients, the core principles of flavors, and the indispensable role of quality kitchen tools.Before embarking on his culinary journey, he pursued studies at UCSB while also excelling in track & field, providing a diverse foundation for his eventual career. Engagingly, he recounts how his path led from academic pursuits to the culinary arts, touching upon the unexpected yet pivotal role of accounting and bookkeeping. This trajectory ultimately led to a recommendation from the culinary luminary Nancy Silverton, propelling him into the role of executive chef.He navigates through the challenges of staffing, emphasizing the importance of finding dedicated individuals amidst the ever-present threat of burnout. Reflecting on his culinary creations, he traces their roots back to his Memphis-born grandfather, whose legacy inspired his dream of owning multiple restaurants—a dream now realized with two establishments under his belt and an exciting new concept slated for 2025: Poppy & Rose in DTLA and Poppy & Seed, upscale cuisine within a unique greenhouse setting in Anaheim.In a dynamic discussion, he explores the intersection of social media and creativity, highlighting the influence it has had on his ventures, including his Upscale Catering Company, Root of All Food. Passionately, he advocates for the abolition of tipping, underscoring his commitment to fair compensation within the industry.He recounts his experience participating in Guy Fieri's Tournament of Champions 5 (TOC), regaling the audience with tales of the infamous randomizer, and pondering whether he would embark on such an adventure again.As the conversation draws to a close, the mood lightens with talk of peaches and summer, encapsulating the essence of his culinary philosophy—one rooted in tradition yet infused with a zest for innovation and seasonal delights.CHEF MICHAEL REED LINKS:Follow Chef on IG: https://www.instagram.com/chefmichaelreed/?hl=enFollow Poppy & Rose on IG: https://www.instagram.com/poppyandrosela/?hl=enFollow Poppy & Seed on IG: https://www.instagram.com/poppyandseedoc/?hl=enPoppy & Seed: https://www.poppyandseedoc.com/about/ Before the Lights Links:RATE & REVIEW THE SHOW! 5 STAR & NICE COMMENTS PLEASE!Get Tommy a Glass of Vino: https://www.buymeacoffee.com/beforethelightsBecome a BTL Member: https://www.beforethelightspod.com/supportBefore the Lights Website: https://www.beforethelightspod.com/Support the showFollow the show on Instagram: https://www.instagram.com/beforethelightspodcast/Follow the show on Face Book: https://www.facebook.com/beforethelightspodcast/Follow the show on Tik Tok: https://www.tiktok.com/@beforethelightspodcast?lang=enFollow Tommy on Face Book: https://www.facebook.com/tcanale3Rate & Review: https://podcasts.apple.com/us/podcast/before-the-lights/id1501245041Email the host: beforethelightspod@gmail.com

Like most comedians, Glazer found a need for laughter in his life while growing up in a dark atmosphere. He is diagnosed Manic Bi-Polar and grew up with Schizophrenia among other mental illnesses in his household and immediate family. At a young age, he found ways to make his mother laugh in order to keep their family home from being too intense and furthering his own mental health issues. He is open about being on medication for his diagnosis and hope that doing so will help others (especially men) feel that they can normalize the conversation and get help. From earning a Gold Medal with Team USA as a roller hockey goalie, performing alongside Dave Chapelle (who saw him performing at his monthly sold-out show Glazed at the Hollywood Improv and decided to jump up on stage – they ended up singing Radiohead's ‘Creep' together), to cooking alongside Gordon Ramsay (after being featured on Worst Cooks in America and then going to Culinary School), Glazer has a multitude of talents, wild stories and anecdotes to share.

In episode 521, Megan chats to Jessica Mode about the impact of going to culinary school on her food blogging career, including learning new culinary skills, kitchen organization and choosing ingredients. Jessica Mode created Homebody Eats in 2019 as a way to teach home chefs how to master new culinary skills and create high-quality dishes in their home kitchens. With every recipe, she hopes to teach her readers one new kitchen skill that they can master and use in a future recipe. While you'll find a variety of recipes on her site, Jessica really enjoys baking and shaking up a good cocktail. Jessica has recently released her first online course, The Macaron Baking Experience, which teaches her readers how to successfully bake perfect macarons. In the coming year, Jessica hopes to release more online courses to share the skills she learned by attending culinary school in Italy. In this episode, you'll learn about what to expect from culinary school, different courses available and how that translate your new skills to food blogging. Key points: - Choose the Right Culinary Institute: Depending on your budget and how much time you want to dedicate to culinary school, there are different courses available. - Learn about High-Quality Ingredients: Understand how to select the best ingredients for your recipes to develop amazing flavor while keeping it simple. - Improve Organisation and Composure in the Kitchen: Being organised with measurements before you start testing your recipe can streamline the testing process and improve your overall result. - Network with Professionals in the Culinary Industry: Get the chance to network with professional outside of the blogging space. - Access to Diverse Ingredients and Food Experiences: Culinary school offers new food experiences, like learning how to make pasta, charcuterie and wine pairing. - New Recipe Inspiration: Attending culinary school can expose you to new and unexpected flavor combinations and cuisines. - Invest and Do Hard Things in Your Business: Investing in your business and pushing yourself beyond your comfort zone is a way to prove to yourself that you are committed and want to make your business as successful as possible. Connect with Jessica Mode Website | Instagram  

Follow the Host:Collin Mitchell (Partner, Leadium)Our Episode Guest:Jason Wojo (CEO, Wojo Media)Sponsored By:Leadium | The leader in outbound sales appointment setting*If you'd like to be a guest on the show or have any questions, email us at guest@salestransformation.co - Just tell us why you're reaching out and we'll contact you as soon as we can!

My Problem with "Heard" in Kitchens, and Why I Prefer Mirrored Callbacks instead - what do you folks think?  Get my specialized culinary program, Total Station Domination: https://geni.us/gettsdVideo of this episode on YouTube: https://youtu.be/vZGXDqrfsdAThis episode as a blog post: https://www.joinrepertoire.com/blog/heard-versus-mirrored-callbacks Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

In episode 516, Jo Keohane teaches us how to style food to make it look as delicious as possible in order to drive more traffic to our blogs. Since graduating from Culinary School in NYC in 2010 Jo Keohane freelanced as a Recipe Developer and Food Stylist in test kitchens of many America's best known publications, like Bon Appetit Magazine, Epicurious and Saveur. She has also worked with a variety of household brands like William Sonoma, Weightwatchers, Staub Cookware, Danone, Kraft and more. She started off life as a BBC journalist and then worked in PR in London. But a love of cooking and a desire to find a fulfilling career which would allow her to spend more time with her 3 kids took her back to school to study cooking. After moving to the USA in she was lucky enough to attend the Institute of Culinary Education in New York City. Now she runs her own food blog - The Family Food Kitchen - helping other busy families to eat well even when time is short! her blog focusses on easy, delicious and do-able recipes - and contains lots of one pot, sheet pan and easy meal ideas. In this episode, you'll learn about what to consider before you start shooting your recipe, including how to layer and pick ingredients, backdrops, props and garnishes. - Food Styling is a Problem Solving Exercise: During recipe development, plan ahead to make sure your ingredients will help you make your dish look appealing. - Don't Hold Back on Good-Quality Ingredients: Better quality ingredients will have more vibrancy and make your photos pop more. - Create Depth and Movement in Food Photography: Use layering to create depth in your photos and take photos of movement (e.g. pouring a sauce). - Balance Perfection and Authenticity: While it's important to make your photos look appealing and create intrigue avoid overly perfect photos - crumbs and spills in small quantities add character. - Proper Ingredient Storage: Store ingredients to maintain freshness and quality. For example improper storage of herbs can lead to wilting and might detract from your photos. - Adjust Cooking Times for Food Photography: There's a difference between cooking to eat food and cooking for photography. Adjust cooking times to ensure that the food looks its best on camera. - Use Props and Tools for Food Styling: Jo discusses the importance of having a set tray with essential tools and props for food styling, such as sharp knives, tweezers, Q-tips, paper towels, toothpicks, spritz bottles, squeeze bottles, spatulas, and brushes to aid in food styling. - Layering Garnishes to Enhance the Dish: Use different garnishing techniques to elevate the appearance of dishes for photography. By layering garnishes strategically, you can add depth and visual interest to the dish. Connect with Jo Keohane Website | Instagram

http://chefsagajo.com/ https://www.instagram.com/chefsagajo/ Debbie B,professionally known as Chef Sagajo, is passionate aboutfood. Her appetite for food diversity and culinary experiences has led her tobecome a Private Chef and fuse her Caribbeanand International cuisine to create delicious, hearty enjoyable food thatbrings people together and experiences to life. The first born of 3 girls, Debbie was tasked with helping her mothermanage chores, which included preparing meals, at times assisting with thefamily's catering business. What started out as a love for her mother, Debbie'srelationship with the kitchen quickly blossomed into a passion, and at the ageof sixteen, began creating her own flavors and style of meals while bakingcakes for her friends and family members. Her mother's inspiration and examplegave her the foresight to explore her first love, and complete aprofessional certification as a trained Chef at a top CulinarySchool in the United States. The way Chef Sagajo experiences food, is by loving the ingredients sheworks with, introducing them perfectly into her recipes, to create dishes thatmake the pallet appreciate the deep, complex flavors and hidden nutritionpresented as a culinary work of art. Chef Sagajo spends a great deal of time cooking, baking, testing andtasting in her kitchen. To her food is not about tasting delicious, there is ascience to the many foods we eat, it's very important to our wellness andhealth, where preparing each ingredient is important, and she takes specialcare in how she maneuvers through every aspect of the meal, ensuring noloss of nutrients, perfectly cooked and artfully presented. She is grateful for family, who has been her support system and a bigpart of why she is so happy. Cooking meals, entertaining friends and familywhile creating memories is what you can find Chef Sagajo doing everyday. Do what you love and you never work a day in your life! What I do Private Chef Pastry Chef Experience Curator Author Teacher/Educator

In today's episode, we speak with our guest Kristen Kish, the new host of Bravo's Emmy Award-Winning Top Chef.* Kristen is the chef and partner of Arlo Grey in Austin, TX, as well as the founder of Kish Apéritif.Kristen shares how remaining authentically true to herself has opened unexpected doors of opportunity, such as winning Season 10 of Top Chef and becoming the franchise's second female winner. Now, coming full circle, Kristen is taking the helm as the host of Season 21, succeeding Padma Lakshmi. Kristen also chats about her experience authoring two cookbooks: "Kristen Kish Cooking: Recipes and Techniques: A Cookbook," and "It's All in the Sauce: Bringing Your Uniqueness to the Table."Tune in as Kristen details her journey of being chosen as the new host of Top Chef, reflects on the invaluable lessons gleaned from culinary school, and delves into the significance of encouraging children to pursue their curiosity.*“Top Chef” season 21 premieres on Wednesday, March 20 at 9pm ET/PT on Bravo. Episodes will be available the next day on Peacock.

This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio SanchezMIKE TRAUD and The Chef ConferenceThe Chef Conference on InstagramThe Chef Conference WebsiteGet Tickets to The Chef Conference:Day 1 April 12, 2024: Openings & ExpansionsDay 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff GordinierDay 3 April 14, 2024: The Chef Conference Opening Night Event Day 4 April 15, 2024: Keynote & PanelsCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

In this first new episode back for the new season, Lisa chats with Mary Payne Moran, a chef by trade who was inspired to write a children's book about nutrition. Mary's story is full of ups and down and over coming challenges. Her culinary career did not end up as she first thought it would, but has been so rewarding in so many unexpected ways, including with the launch of her book. Lisa and Mary discuss rejection, perseverance and the notion that sometimes, success comes in it's own timeline, not in the timeline you had planned for.Be sure to purchase Mary's book, The Vita Gang Mysteries: Who Stole Vita D? on Amazon or Barnes & Noble.Links:Follow the show on Instagram at @makingitafter40Follow Lisa Rodriguez on Instagram at @lisaroiriguezFollow Mary Payne Moran:          Instagram at @hailmaryfoodofgraceSign up for Mary's cooking class on her website: https://hailmaryfoodofgrace.com/Music by Jeff Roi @jeff.roiSupport the Show:Help fund the show by following the link when you click on the heart below to "Buy me a Coffee".Support the showShow transcript available on the show website.

Join the Oyster Ninja, Gardner Douglas, in an exciting episode where he dives deep into the culinary world with the talented Chef Angela Rose. Known for her skills in the kitchen and a passion for creating delightful dishes, Chef Angela shares her incredible journey from the roots of her family's gardens to the bustling kitchens of renowned restaurants. In this candid conversation, Chef Angela opens up about her diverse cultural influences, blending the flavors of North Carolina, Louisiana, and Mexico into her culinary creations. From childhood memories of cooking with grandparents to the pivotal moment she decided to pursue her passion professionally, Chef Angela's story is a testament to the power of love for food. Discover the twists and turns of Chef Angela's career, from her early days at Flying Fish in Seattle to becoming an Executive Chef at prestigious establishments. Learn about the humbling lessons, like the legendary mashed potato incident, and the milestones that shaped her into the chef she is today. The conversation takes an inspiring turn as Chef Angela reflects on her personal journey, sharing the challenges she faced and the pivotal moment of taking a step back to address her mental well-being. With resilience and determination, she emerged stronger, bringing a renewed focus on balance and positivity to her life. Chef Angela also discusses her current role at Nordstrom Cafe, where she collaborates with the renowned Chef Lauren Vanderpool. Together, they bring a vegan twist to classic dishes, showcasing their culinary expertise. Additionally, Chef Angela teases an upcoming appearance on Food Network's "Chopped: Spin It to Win It," a tournament-style competition that promises excitement and surprises. Tune in to the Oyster Ninja Podcast to experience the passion, resilience, and culinary artistry of Chef Angela Rose. This episode is a delightful blend of food tales, personal growth, and the sheer joy of cooking.

Connolly shares his personal experiences with drug and alcohol addiction, the impact it had on his relationships and the constant cycle of recovery and relapse. He discusses his experiences with treatment centers and the struggle of finding inner peace. Despite battling his addiction, Connelli also opens up about his desire to help others, hinting at potentially becoming a recovery coach himself. The candid dialogue offers a deep and genuine insight into the struggles, fears, and hopes surrounding the road to recovery. 00:00 Introduction and Guest Introduction00:31 Understanding Recovery and Its Impact01:16 Childhood and Early Life Experiences02:43 Passions and Interests Growing Up04:56 Transition into Teenage Years and Early Signs of Addiction08:20 Struggles with Addiction and Consequences11:57 Attempts at Recovery and Relapses11:59 Impact of Addiction on Personal Relationships17:29 Current State of Recovery and Future Aspirations27:34 The Importance of Helping Others in Recovery28:09 Understanding Impulsivity in Addiction30:12 The Struggle of Relapse32:09 The Role of Faith in Recovery35:44 The Consequences of Relapse36:45 The Power of Choice in Recovery45:12 The Fear of Relapse49:11 The Value of Continuous Recovery52:35 The Role of Helping Others in Personal Recovery

Enchanté!  I'm Anne “Stuart” Folkes, sometimes known as ASF.  Based sometimes in Paris, most of the time in Provence, and every now and again in the USA and the United Kingdom.  I am an instructor, writer, chef, traveler, and avid learner. Lover of all things artistic and historic, I left my career in international business to live the life I'd always imagined in France.  In America, they call it the “Great Resignation,”  but I believe in the rest of the world it's simply called living. After graduating with my Diplôme de Cuisine and a Diplôme de Gastronomy, Nutrition, and Food Trends at the renowned institution Le Cordon Bleu in Paris, recently awarded the #1 Culinary School in the world, I began my own business here in France.  Now my days are filled with work as a professional private chef, caterer, and cooking instructor.Prior to this, I worked in Global Grocery Procurement,  traveling the world to source the best products and ingredients, and gaining an understanding of the food chain, international culinary logistics, and its impact on societies and environment along the way. As a Texan expat who's lived in Italy, the United Kingdom, and France, I believe that learning to cook as as innate as it is joyful.  You can find me teaching on Zoom, Google Meets, FaceTime, and at the famous La Peetch in Provence!  If you are interested in learning more, please contact me.  Pull up a chair and pour yourself a glass of wine.  Let's eat!https://www.gourmetbyannestuartfolkes.com/aboutSupport the show

https://linktr.ee/TedJonesWorld COME TO THE TED JONES COMEDY SHOW! 1:00- Nice Pants  3:00- Growing Up Orthodox Jewish  6:30- Culinary School!  10:30- Pro Tennis? 16:00- DON'T QUIT 23:00- Awkward Stalking? 32:45- Meeting Parents On Day 1 39:00- Starting POT?? 41:20- Family In Israel..  48:30- Olga Goes 2 The Gym  52:55- INSANE EMAIL! 01:06:45- Taking People FOR THEIR WORD 01:11:00- Doing Only Fans?   TEDJONESWORLD@GMAIL.COM COME TO THE TED JONES COMEDY SHOW! https://linktr.ee/TedJonesWorld --- Support this podcast: https://podcasters.spotify.com/pod/show/ted-jones-world/support

Sohla El-Waylly — chef, recipe developer, YouTube star — just released her first cookbook, Start Here: Instructions for Becoming a Better Cook. She sees the book as an antidote to the pitfalls of culinary school (which she calls “a scam”), and she wrote it to help home cooks learn in their own kitchens. Sohla tells Dan why she always knew that she wanted to cook for a living, how she fell in love with her husband over a pile of butchered chickens, and why she still makes sprinkles individually, by hand. If you want to win a copy of Sohla's cookbook, sign up for our newsletter by November 19. If you're already subscribed, then you're already entered to win. Open to US/Canada addresses only.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo, with production this week by Grace Rubin.Transcript available at www.sporkful.com.

This week on I speak with chef Rollie Wesen. He's the executive Director of the Jacques Pépin foundation, as well as an assistant professor at Johnson & Wales University in Providence, Rhode Island.  Rollie is married to Claudine Pepin, Jaques daughter. In talking with Jacques, they thought it would be a great idea to start a foundation while he was still alive, and create something that would have a lasting, positive affect on the world.Jacques decided that he wanted the foundation to focus on one singular mission. To support community kitchens that offer free life skills and culinary training to adults with high barriers to employment. Those barriers could be previous incarceration, homelessness, substance abuse issues, low skill or lack of work history. On this episode, we talk about how the foundation came to be, and have a more in-depth conversation about their mission, and what the future holds for the foundation. Rollie also shares some fun stories like the photographing of Jaques's cookbooks. And being a professor at Johnson & Wales University, we spoke about the state of culinary education today.Rollie Wesen and The Jacques Pépin FoundationThe Jacques Pépin Foundation WebsiteThe Jacques Pépin Foundation's  Instagram and FacebookRollie's InstagramJacques's cookbook New Complete TechniquesCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationThis episode is sponsored by the Unites States Personal Chef Association. Visit their website  and use code TaxBreak2023 to save $75 on new a membership.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

In this episode, Justin Khanna returns to discuss many, many topics. We start out with the potential decline in culinary school enrollment and interest due to effects of the industry and the high cost of entry. We then discuss the Michelin Guide in Denver and its overall effect on food scenes. We then discuss an interesting topic on a recent David Chang podcast episode. We go into Web 3.0 opportunities for restaurants, discuss the Mr. Beast lawsuits and much more. Find Justin's work at https://www.justinkhanna.com/ and find him on socials @justinkhanna Washington Post Culinary School Article: https://www.washingtonpost.com/food/2022/08/30/culinary-school-enrollment-down/ Michelin Guide Costs Article: https://www.nytimes.com/2023/09/12/dining/michelin-star-restaurants-america.html How Michelin Affects Dining Scene Article: https://www.eater.com/23671647/michelin-effect-restaurants-vancouver-stars NY Times Blackbird funding announcement: https://www.nytimes.com/2023/10/04/dining/blackbird-resy-founder-ben-leventhal.html David Chang Podcast Clip: https://www.instagram.com/reel/Cxd62XnSk46/?igshid=MzRlODBiNWFlZA== Subscribe to the newsletter at linecookthoughts.com

For the first "solo" episode, Quincy beings a new segment for the podcast called "What I've Learned". Quincy goes into great detail about his thoughts, experiences, and recommendations on all things culinary school, and if he feels like attending it worthwhile to emerging young chefs. ----------------------------------------------------------------------------------------------------------Check out Quincy and RND Coffee on Instagram :https://www.instagram.com/chef_qr/https://www.instagram.com/roanokecoffee/ This episode is sponsored by RND Coffee. Specialty coffee beans roasted in Roanoke, VA by Quincy and his team. Use code "ROOKIE" to get 10% off your next order: www.roanokecoffee.comWatch Quincy make interesting (and ridiculous) coffee content on his YouTube Channel: "Cafe With Q"

William Griffin is a seventeen year old that loves Math. He is graduating from high school this year and going to Culinary School.    William's Mom signed him up for Mr.D Math two years ago when he was struggling with Saxon Math. What he loves and has gained from Mr.D Math is an understanding of how Math applies to real-life scenarios. He is a graduating student who wants to share with others his journey of Mr.D Math.      Thank you for listening to the A+ Parents podcast. If you love the show, don't forget to subscribe, share and leave us a review. Also, follow us online at www.aplusparents.com  www.mrdmath.com or on our social channels @MrDMathlive @aplusparentspodcast   Also, host Dennis DiNoia has a new book out NOW called “Teach: Becoming Independently Responsible Learners. Order your copy: https://aplusparents.com/teach   OR on Amazon   https://www.amazon.com/dp/B09X2B3MG8/ref=cm_sw_r_sms_api_i_DDH16A3BD5X79CSFSQXB   To learn more about Mr.D Math Live Homeschool classes, visit:   https://mrdmath.edu20.org/visitor_class_catalog?affiliate=10252228

From a large family, Chef Becky McGrath says she's been cooking for as long as she can remember. A segment on the "Today" show though, sealed the deal for her to go to culinary school. She was accepted to a particular culinary school in Ireland, where she learned how important (and necessary) it is to source as local as possible. Coming back to the states, she worked in a few pubs and a grocery store chain before landing the head chef job at Burgerville. Chef Becky explains why their philosophy behind food is so important to her and why she thinks she fits in this role perfectly.

Dave explores the decision to go to culinary school, including alternatives to the system in countries outside of the U.S. The episode also goes over Chris's forays into the gym (and Dave, the personal trainer?), as well as a new segment where the hosts read bad Yelp reviews. Hosts: Dave Chang and Chris Ying Producers: Victoria Valencia, Cory McConnell, Gabi Marler, and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

King Randall was 18 when it hit him: “Why are there no schools in my town that actually teach boys how to be men?”  So he started one.  Meet the remarkable young man who is hellbent on making a change in his community.See omnystudio.com/listener for privacy information.