Podcasts about culinary school

Chef George Blackwell Smith IVTake a walk with me down Fascination Street as I get to know Chef George Blackwell Smith IV. In this episode, we chat about what led him to fall in love with cooking, and the taste of Louisiana specifically. Chef Blackwell Smith explains how he went from growing up in California, moving to Chattanooga, then to Louisiana, and why he went back to Tennessee. Then we discuss his company The Lucky Cajun This is a premium spice and seasoning blend company that prides itself on the freshest blends. I get the chef to explain to me what makes his spices and seasonings better than what you grab off of the supermarket shelf. We do trade restaurant horror stories before we get into the specifics of each of his product line offerings. The Lucky Cajun offers a hot sauce called The Green Boss, as well as several unique blends. Blackbeard's Smoke, Jerk, Cajun, and the Original. Chef Blackwell Smith explains his philosophy of 'the anatomy of the bite', and an ever-expanding selection of easy-to-read cookbooks. He teases some of the upcoming new products, and we even touch on some of the skills that make spending time in the kitchen a ton of fun. Make sure you check out what the chef has to offer over at TheLuckyCajun.com and follow him on social media.

This episode of the Moms of the Lou podcast features Tara Gallina of Take Root Hospitality. She talks about her journey from South Florida to New York City, where she attended culinary school and worked for Blue Hill at Stone Barns. She met her husband, Michael, at Blue Hill and they moved back to St. Louis in 2015 and eventually opened Vicia in 2017. In 2019, they acquired Winslow's Table. Tara emphasizes the importance of community and family, balancing work and motherhood. Check out their Father's Day cookout at Vicia on June 21st!Tara Gallina is the co-owner and Chief Experience Officer of Take Root Hospitality, recognized as a hospitality-first leader in the St. Louis culinary community. She is dedicated to cultivating deep relationships with Midwest farmers, breeders, and fishers, translating their stories into thoughtful guest experiences at Vicia, Winslow's Table, and Bistro La Floraison. Tara oversees front-of-house standards and an education-driven service culture, elevating every detail from beverage programs to takeaway offerings while maintaining a core focus on integrity and sustainability. Her path began after leaving a career in HR to study at the International Culinary Center in New York City, followed by a formative F.A.R.M.S. apprenticeship at Blue Hill at Stone Barns. During her tenure there, she gained a grounding in sustainable agriculture and mastered various front-of-house roles, eventually rising to lead bartender and senior service captain. Today, working alongside Michael Gallina, she connects her teams to food sources and ensures the farming community is integrated into every facet of the guest experience.We hope you enjoyed this podcast episode! To learn more about Moms of the Lou you can go to stlouismom.com or follow us on Instagram and Facebook. You can listen to the podcast on Apple Podcast and Spotify. And don't forget to rate and review so more people can tune in! This episode was produced by St. Louis Mom. It was recorded and edited by STL Bucketlist Studios in St. Louis, Missouri. 

Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more! This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen.

In today's special episode, filmed at Escoffier's Boulder campus, we sit down with Asia Geeslin, Escoffier student and U.S. Marine Corps veteran.Asia shares the journey that brought her here, from serving five years as a Cyber Intelligence Analyst in the Marine Corps to working in cybersecurity at Lockheed Martin, and later exploring more creative paths through youth programs and styling. Each chapter reflects a willingness to evolve, ultimately leading her to pursue her long-time goal of attending culinary school.This conversation is about following curiosity, embracing change, and building a path that feels true to who you are.

The show celebrates a major win for Victoria Monét, who officially graduated from culinary school while still recording new music—something she’s described as a lifelong dream rooted in family, culture, and bringing people together through food. See omnystudio.com/listener for privacy information.

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour

Abe began the Executive Chef at Cattle Call at age 22, but don't think this youngster is over his head. He's creating a wide variety of amazing culinary experiences at this downtown Omaha restaurant, from exquisite fine dining plates to incredible desserts and one of the weirdest (and most delicious!) burgers in the city. This is one of Omaha's next star chefs, and he's ready for his introduction. Get to know him on this fascinating episode!

We went live from Kendall College to help support their fundraiser to some of their students to Italy for a culinary experience they won't forget! We also played a fun game of Kahoot! it got intense ..haha! History, food, and culture all in one night.Special thanks to the staff at Kendall College for being so welcoming. Special thanks to Leigh Uhlir & Christine Duke for including us! Guest Chefs includeChef Donald Young One of the youngest chefs to be awarded a MICHELIN star in the US and Kendall Alum  www.ducksel.com  IG @donaldduckconfit Chef Danny Bullock International Private Chef, Creator of Bull Young Bourbon and Executive Chef and Partner of Flossmoor Social Club AND Kendall Alum IG  @chefdannybullock Chef Ethan Lim owner of best cambodian restaruant in Chicago Hermosa and Chef Lim is an award winning restaurant and Chef IG @ethan.e.lim Chef Javauneeka Jacobs Co-Chef at Frontera Grill, 2023 Food Networks Julia Child Chopped Winner and contestant on Nextflix Next Gen Chef IG @javauneeka_j Chef Gino Mina  Visting Chef from Italy's Culinary School, 2018 started a collaboration with Norways Bocuse d'OrTeam, 2022 designed cake for Pope FrancisSend us Fan MailSupport the showIf you have anything you'd like us to talk about on the podcast, food or history, please email us at ⁠admin@77flavors.orgWATCH US ON YOUTUBE ⁠HERE⁠!Visit our *NEW* website ⁠https://www.77flavors.orgFollow us on IG:77 Flavors of Chicago ⁠@77flavorschi⁠Dario ⁠dariodurhamphotoSara @sarafaddah

Chef Chad Welch is an American Culinary Federation Certified Executive Chef and Certified Culinary Administrator, a Jacques Pépin Foundation ambassador, and the executive chef with The Urban Stillhouse, an elevated dining concept with locations in St. Petersburg, Florida and Somerset, Kentucky. Horse Soldier bourbon bottles are formed with steel from the World Trade Center.He did not plan to become a chef. A Navy paperwork error put him in the galley instead of the engine room in 1992, scaling Armed Forces recipe cards to 5,000 portions aboard the USS America aircraft carrier, cutting frozen Cornish game hens on a band saw on his first day at sea, and cooking through storms that sent equipment crashing across the kitchen floor.What Navy galley cooking actually teaches about systems, scale, and pressure before culinary schoolWhy the shift from scratch kitchens to convenience products cost the industry a generation of skillHow the pre-Google era of memorization and mentorship built a different kind of chef, and what that means for anyone training todayAndré Natera and Chad Welch cover his first post-Navy restaurant job doing scratch pub cooking, his Mexican food upbringing and deliberate choice not to cook it professionally, the classic versus molecular cooking debate, and his work with the Jacques Pépin Foundation. The episode closes with the Horse Soldier Bourbon origin story and career advice from a chef whose entire path began by accident.This episode is sponsored by Rational USA. Learn more at https://rationalusa.comGuestChad Welch on Instagram → https://www.instagram.com/handthatfeeds/The Urban Stillhouse St. Pete → https://www.instagram.com/urbanstillhousestpete/The Urban Stillhouse Somerset → https://www.instagram.com/urbanstillhousesomerset/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

There are a lot of debates about the state of culinary school in America, and as Metro CC's Dean of Hospitality & Horticulture,  Brian O'Malley has heard them all. In a wide-ranging conversation, we discuss the debate of attending culinary school versus learning solely in professional kitchens, the state of leadership in modern kitchens and avoiding toxicity, the importance of Metro's on-site restaurant, and so much more. References: Metro Community College – https://www.metro.edu Sage Student Bistro – https://www.metro.edu/sage-student-bistro ProStart Competition – https://www.prostart.americanculinaryfoundation.org This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: One of Omaha's Most Influential Culinary Leaders 00:00:57 – Meet Brian O'Malley (Metro Community College) 00:03:57 – Culinary School vs Restaurant Experience (The Real Answer) 00:08:45 – Why “Learning How to Learn” Changes Everything 00:13:30 – How Chefs Actually Improve (The Scallop Example) 00:18:20 – Why Metro's Culinary Program Stands Out 00:23:00 – Why Guests Matter More Than Grades in Restaurants 00:27:30 – Inside Sage Student Bistro (Student-Run Restaurant) 00:32:45 – Bridging the Gap: Classroom vs Real Kitchen Pressure 00:38:40 – Toxic Kitchen Culture & Leadership Problems 00:45:30 – What Makes a Great Chef (Hint: It's Not Cooking) 00:50:00 – Building Better Kitchens Through Leadership 00:54:30 – What Every Culinary Graduate Should Know 01:00:00 – Final Thoughts: The Future of Restaurants Learn more about your ad choices. Visit megaphone.fm/adchoices

If you’ve ever watched Top Chef, you may know Carla Hall and her signature catchphrase, Hootie Hoo! But Carla didn’t start her career in kitchens. Before she became a beloved TV personality and celebrated chef, Carla was a CPA at Price Waterhouse who quickly realized her destiny was not in spreadsheets. What followed was a series of bold, joy-fueled pivots: modeling in Paris, launching a lunch delivery service out of her kitchen, competing on Top Chef, co-hosting ABC's The Chew, and now taking the stage in her own one-woman show. In this episode, Carla opens up about the courage it took to keep betting on herself at every turn—from enrolling in culinary school at 30 to building a platform for women over 50—and what she's learned about cooking, performing, and living with love at the center of it all. Chapters: 00:00.240 Welcome Back to She Pivots 01:53.240 Little Carla 05:15.520 Sunday Suppers at Grandma's 09:11.840 Beginning with Accounting 14:44.160 Moving to Paris for Modeling 19:34.200 The Birth of Lunch Bunch 21:36.960 Culinary School and Alchemy Caterers 27:41.200 Finding Love 31:36.480 Top Chef Audition and Experience 36:23.120 Food meets Performance on The Chew 41:10.840 Restaurant Venture and Saying Yes 44:23.640 Please Underestimate Me: Manifesting A Dream 47:15.480 Embracing Life's Transitions and Future Plans 48:48.134 Closing Questions 49:58.440 Closing Thoughts and Upcoming Projects Carla’s instagram: @carlaphall Carla’s website: carlahall.com thememenu.com -- Be sure to subscribe so you never miss a pivot story, leave us a rating (it really helps!), and share this episode with a woman in your life who you think needs a little inspiration. She Pivots is a podcast created by host Emily Tisch Sussman to highlight influential women voices, share stories of bold career moves, and inspire women with interviews about career reinvention and how personal pivots can redefine professional success. Join our Substack community! Subscribe here for exclusive content and to connect with other pivoters: shepivots.substack.com Learn more about the inspiring women in our pivoter community by following us on instagram @ShePivotsThePodcast, and check out our website shepivotspod.com for resources and updates. -- NEW YORK PIVOTERS: Come see us do a live podcast recording with Broadway star Mandy Gonzalez at the Museum of the City of New York next week on April 15th! Tickets on sale now. PS– She Pivot listeners can use the code MCNY10 for a discount. -- She Pivots is proud to be an iheart podcast.Support the show: https://www.shepivotsthepodcast.com/See omnystudio.com/listener for privacy information.

Anya chats with Lead Culinary Instructor Ben Kiely of Pacific Institute of Culinary Arts (PICA) about the next generation of kitchen professionals, the current realities of the industry, how teaching culinary arts has evolved over the years, kitchen culture and the ongoing changes, PICA's programs and what current students are looking to do once they graduate, and so much more.

Send a textA Gluten Free Podcast Episode 225 My guests on today's episode are Pasta Di Casa Founder, Anthony Dionne & Quokka Pastry Founder, Nadja. We'll talk to Anthony about his latest monthly event and where he's focussing his efforts and with Nadja about her coeliac disease diagnosis and the move from Switzerland to Australia where she's started Quokka Pastry to provide gluten free treats for the gluten free community. What we'll cover:* Pasta Di Casa's monthly events for 2026 * Gluten free menu items for the monthly events * Pasta Di Casa's loyal following within the gluten free community * Collaboration between Pasta Di Casa & Quokka Pastry * How business is travelling for Pasta Di Casa & wholesale + education approach with various cafes and restaurants  * How Nadja & I met* Nadja's coeliac disease symptoms and being in Switzerland at the time * Moving to Australia & Nadja's coeliac disease symptoms ramping up * Nadja asking her GP for coeliac disease testing* Switzerland coeliac disease and gluten free awareness* Nadja finally having a coeliac disease diagnosis but struggling to adjust to gluten free life while at culinary school in Australia* Najda finding The Looping Whisk and other gluten free cookbooks to learn how to make gluten free recipes* How Nadja started Quokka Pastry while having a full time job * Working at markets and Quokka Pastry product range * Nadja experimenting with making gluten free bread * Quokka Pastry & Pasta Di Casa collab* Quokka Pastry looking for a shopfront in Sydney* Where Nadja would like to see changes in the coeliac and gluten free space Links https://www.quokkapastry.com/Follow Pasta Di Casa on Instagram & FacebookFollow Quokka Pastry on Instagram & FacebookOur reel of Pasta Di Casa & Quokka Pastry collab Join A Gluten Free Podcast Facebook Group

In today's episode, we sit down with Alexis Stoudemire, entrepreneur, lifestyle creator, philanthropist, and recent Escoffier graduate.Alexis opens up about enrolling in culinary school as a deliberate next chapter, not a career reset. She reflects on balancing school with motherhood, business, media, and travel, and how formal culinary training reshaped her relationship with food, discipline, and intention. From walking across the graduation stage to finding confidence in the kitchen, Alexis shares what it meant to fully commit to learning something new and seeing it through.Join us as Alexis explains why food has always been central to her life and how culinary education expanded her purpose beyond the plate.

In this episode of So You Want to Run a Restaurant, we sit down with Natalia Lepore Hagan, founder of Midnight Pasta Philadelphia, an immersive, experience-driven pasta concept redefining what dining can be.Midnight Pasta isn't a traditional restaurant, it's a ticketed pasta-making experience where guests arrive for cocktails, jump into a high-energy, hands-on pasta class, and then gather for a five-course, family-style dinner made from the pasta they create themselves. It's part dinner, part performance, and part community event.Natalia shares her journey from growing up in a big Italian-American family to performing on Broadway, and how theater, music, movement, and storytelling are intentionally built into every Midnight Pasta experience. She opens up about how the pandemic shutdown of Broadway led her back to pasta-making, enrolling in culinary school, and launching Midnight Pasta - not to fit into a traditional restaurant model, but to create something entirely new.Natalia also shares her perspective on chefs, creators, and influencer partnerships, and why Midnight Pasta operates outside the traditional restaurant category.In this episode, we cover:Building an immersive dining experience outside the restaurant modelPivoting careers and launching during the pandemicGoing viral without losing control of your brandScaling experiential hospitality without sacrificing authenticity

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Charleston chef and restaurateur David Schuttenberg (Beautiful South, Kwei Fei) discusses his NYC training and how he found his way to South Carolina, as well as the origin stories of his two restaurants. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

https://www.youtube.com/watch?v=qN4y3Pyq_b8&t=3sIn this episode of the 86 Reason Podcast by Over Easy Office, Xavier talks to Josh Sharkey, founder of the recipe management platform meez, about his journey in the restaurant industry. Josh shares his fascinating culinary journey, starting from his early days working various restaurant roles, to winning a cooking contest that took him to Norway, and eventually setting up his own fine dining and casual dining establishments. The conversation dives deep into the origins and evolution of meez, a software focusing on the operational success of recipes. Josh emphasizes the importance of operational empathy, effective recipe documentation, and maintaining quality control. The episode wraps up with reflections on the complexities of restaurant operations and a desire for more transparent and effective data usage in the food industry.00:39 Josh Sharky's Background and Early Career03:06 Culinary School and Early Influences04:57 Winning the Contest and Traveling to Norway10:51 Experiences in Europe and Return to New York18:17 Opening Bark Hot Dogs and Challenges25:57 Insights on Management and People33:00 Street Food Dreams in New York34:10 Exploring Colombian Cuisine41:18 Challenges in Recipe Management46:07 Operational Empathy in Tech56:44 Future of Restaurant TechLinks and resources

This week's episode Kenzie sits down with food creator Krissy Downey to talk about her experience working for Martha Stewart, getting a job at The Today Show, working with Ina Garten, working in food, culinary school, needlepoint and more. Hope you enjoy!!

In today's episode, We're talking with Joanne Mumbey, a rising voice in beer education and beer and food pairing. Joanne is a Certified Cicerone and, newly as of this month, a certified pommelier, and she's the founder of BeyLoved Pairings, through which she leads curated beer and food pairings that go beyond the European cuisines that are typically found at beer dinners to incorporate food traditions from around the world, including Moroccan, Viet-Cajun, and various traditions from around the Caribbean, among others. Joanne and I talk about the spirit behind her pairings and the importance of storytelling. We also taste some craft chocolate and beer and chocolate pairings. You can learn more about Joanne at her website or on Instagram.Guest:Joanne Mumbey, founder of BeyLoved Pairings, is a Certified Cicerone®, Certified Pommelier, and Culinary Dietitian selected for Wine Enthusiast's Future Forty Tastemakers for 2025. Originally from Uganda, Joanne's global upbringing exposed her to diverse international cuisines through her parents' work, sparking a lifelong curiosity for flavors from around the world. This passion led her to Johnson & Wales University's Culinary School, where she discovered her love for craft beer. However, she noticed that most beer and food pairings focused predominantly on European cuisine, overlooking the rich flavors of other culinary traditions. Driven by this gap in the industry, Joanne created BeyLoved Pairings to celebrate and showcase diverse flavors that are close to her heart but often underrepresented in traditional beer pairing experiences. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Yes, food TV host Tilly Ramsay is the daughter of famed chef and TV host Gordan Ramsay, but she is working hard to pave her own way! Tilly recently graduated from culinary school, which she paid for herself, thank you very much, and she tells me about her fateful first day of school, where she was faced with eating her three least favorite foods. Host Rachel Belle asks Tilly the elephant-in-the-room question: Does her dad shout at his family like he shouts at TV contestants? And Tilly explains why a classic Sunday roast is so special to the people of England. If you want to be a chef, do you need to go to culinary school? I chat with two chefs, a sister and brother – one who went to culinary school and one who didn’t – about the pros and cons. And they share a bit about their creative takes on Navajo cooking. Tilly’s new Prime Video cooking show is called Dish It Out. As Heard on the Episode: Listen to the Gavin Rossdale episode to learn more about the history and culture of the British roast! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

SPONSORS: 1) MIZZEN & MAIN: Right now, Mizzen & Main is offering our listeners 20% off your first purchase at https://mizzenandmain.com, promo code JULIAN20 PATREON https://www.patreon.com/JulianDorey (***TIMESTAMPS in description below) ~ Sarma Melngailis is an American chef, cookbook author, businesswoman and ex-convict. She was the owner and co-founder of the formerly highly-regarded Pure Food and Wine restaurant in New York City. FOLLOW JULIAN DOREY INSTAGRAM (Podcast): https://www.instagram.com/juliandoreypodcast/ INSTAGRAM (Personal): https://www.instagram.com/julianddorey/ X: https://twitter.com/julianddorey SARMA's LINKS - Substack: https://substack.com/@sarmamelngailis?r=16p9u&utm_medium=ios - IG: https://www.instagram.com/sarmamelngailis/ - X: https://x.com/sarma - WEBSITE: https://www.sarmaraw.com/writing/2022/4/5/bad-vegan-is-not-a-documentary JULIAN YT CHANNELS - SUBSCRIBE to Julian Dorey Clips YT: https://www.youtube.com/@juliandoreyclips - SUBSCRIBE to Julian Dorey Daily YT: https://www.youtube.com/@JulianDoreyDaily - SUBSCRIBE to Best of JDP: https://www.youtube.com/@bestofJDP ****TIMESTAMPS**** 00:00 - Intro 01:22 - Netflix ignoring Psychological Abuse, Nexivm, Stolen Youth, Parents' Divorce 10:50 - Sarma's Autism Diagnosis, Aspergers, Sensory Disorder, Telepathy Tapes 21:53 - Thought Reading, Autism as Superpower, LSD at 13, Blue Hair Girl 32:01 - Unsupervised Childhood, Young Girls Spectrum, Older Friends, Skaters 42:36 - Book Cut Story, Virginity taken at 14, Childhood Trauma, Psychopaths, Rescue Animals 53:06 - Manipulation, Memory Holes, Vulnerability, Kids, Love & Attachment, Sick Attachment 01:02:46 - Pure Love, Younger Guys, Jealousy, Defining Love 01:13:29 - Jealousy, Cona Atists Reformed?, Sociopaths, Victim Blaming, Awareness 01:23:50 - Hyper Awareness, Second Opinions, Judging People 01:34:26 - Love Reading, Penn, Wharton, Wall St, Culinary School, Frat House 01:45:00 - Wall St, Culinary School, Brief Marriage, Wife Role 01:56:01 - Settling vs Love, Divorce, Chaos, Fighting, Extremes 02:07:27 - Conflict Avoidance, Anxiety, Friendships, Love Languages, Fear Asking Help 02:20:33 - Burden, Affirmations, Culinary School, Food, Veganism, First Scheme CREDITS: - Host, Editor & Producer: Julian Dorey - COO, Producer & Editor: Alessi Allaman - https://www.youtube.com/@UCyLKzv5fKxGmVQg3cMJJzyQ - In-Studio Producer: Joey Deef - https://www.instagram.com/joeydeef/ Julian Dorey Podcast Episode 342 - Sarma Melngailis Learn more about your ad choices. Visit podcastchoices.com/adchoices

Culinary training – what types of skills are needed, are chefs learning about better nutrition or have you ever thought about working as a chef for a day? Our guests are from the Florida Education Institute, Isamar Leal Culinary School Director and Mayela Romera Asst Culinary School Director. They tell us about new training concepts and how you can be a chef for a day. Jacqueline Coleman gives a new look at Greek wines. Join Linda Gassenheimer on Food News and Views.

Step into Episode 172 of ‘On the Delo' as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped', Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

keywordscybersecurity, culinary arts, penetration testing, career transition, high-pressure situations, horror films, IT, social engineering, cooking, cybersecurity horror, dark web, pen testing, B-Sides community, cybersecurity, lifestyle polygraph, music, childhood memories, culinary skills, competition takeawaysKathy Collins transitioned from IT to culinary arts and back to cybersecurity.Her journey highlights the transferable skills between cooking and cybersecurity.Physical penetration testing involves unpredictable human elements.High-pressure situations in cooking can prepare one for cybersecurity challenges.Unexpected challenges can arise in both culinary events and cybersecurity tests.The importance of communication in cybersecurity engagements is crucial.Kathy's experience in cooking for large groups parallels the complexities of cybersecurity.The need for proper notification in penetration testing to avoid misunderstandings.Kathy's culinary background influences her approach to problem-solving in cybersecurity.There is a lack of big-budget horror films focused on cybersecurity. Going with the correct skeptical mindset is crucial.Using tools like Flare helps in dark web monitoring.B-Sides events are affordable and beneficial for newcomers.Engaging with the community fosters excitement and learning.Hannibal Lecter would be an interesting pen test partner.The Jaws soundtrack sets a perfect mood for stealth.Bonding over music can strengthen family relationships.Childhood toys can reveal early hacker tendencies.Culinary skills can be approached with a hacker mindset.Competition in cooking shows often emphasizes drama over skill. summaryIn this episode of the No Password Required podcast, host Jack Clabby and co-host Kaylee Melton welcome Kathy Collins, a security consultant at Secure Ideas. Kathy shares her unique journey from working in IT to pursuing a culinary career, and then back to cybersecurity. The conversation explores the transferable skills between cooking and cybersecurity, the unpredictability of physical penetration testing, and the high-pressure situations faced in both fields. Kathy also recounts memorable experiences from her culinary career and discusses the lack of horror films centered around cybersecurity. In this engaging conversation, the speakers delve into various aspects of cybersecurity, including the use of the dark web in penetration testing, the importance of community events like B-Sides, and the fun of the Lifestyle Polygraph segment. They also share personal anecdotes about music, childhood memories, and culinary skills, creating a rich tapestry of insights and experiences in the cybersecurity field. titlesFrom Chef to Cybersecurity: A Unique JourneyThe Culinary Path to CybersecurityHigh Stakes: Cooking and Cybersecurity Under PressurePenetration Testing: The Culinary Connection Sound Bites"I had to do some soul searching.""I was like, what if I have to do...""It's disturbingly easy.""There are so many opportunities there.""Going with the correct skeptical mindset.""We have a tool that we use called Flare.""They should attend them, first of all.""I had an Easy Bake Oven and took it apart." Chapters00:00 Introduction to Cybersecurity and Culinary Journeys02:46 From IT to Culinary Arts: A Unique Transition06:02 The Shift Back to Cybersecurity09:00 Experiences in Physical Penetration Testing11:48 High-Pressure Situations: Cooking vs. Cybersecurity15:02 Unexpected Challenges in Culinary Events17:54 The Intersection of Horror and Cybersecurity23:32 Exploring the Dark Web in Pen Testing25:34 Engaging with the B-Sides Community27:09 The Lifestyle Polygraph: Fun and Games 31:09 Bonding Over Music and Childhood Memories34:17 Culinary Skills and Competition Insights

Mark has burst into the business of being a personal chef! Listen to his unique story of discovering what he loves to do, investing in education, and how he dazzles families with his unique touch. Mark has served the USA and now serves in the homes of his customers, creating lasting memories.linqapp.com/mark_burns@markthefooddude on IG

In this insightful episode of Keeping Abreast, I sit down with celebrity chef and culinary innovator James Barry to explore the powerful relationship between food, health, and emotional well-being. From his early culinary influences to a career shaped by the events of 9/11, James shares how personal experiences have deeply impacted his approach to cooking and nutrition.Together, we delve into the importance of mindful eating, the emotional undercurrents behind food choices, and how processed foods disrupt our body's natural instincts. James opens up about the realities of cooking for celebrities, the underestimated power of home-cooked meals, and the immense value of eating nose-to-tail for optimal nutrition.This conversation is packed with practical advice—from essential kitchen tools to creating a stress-free cooking environment—and encourages listeners to reconnect with their body, find their “why,” and make real food a daily act of self-care.In This Episode, You Will Learn:-How childhood experiences and family shape culinary identity -Why life-altering events like 9/11 can redefine your path -How modern cooking has evolved—and what we've lost -Why real food is critical and processed food misleads your body -The emotional connection between food and eating habits -The surprising truths about celebrity diets -Why home cooking is the foundation of long-term health -The benefits of a whole-animal, nose-to-tail approach -How to listen to your body and use CGM data for deeper insight -Simple ways to enhance flavor, reduce stress, and love cooking again

sombr joins us and talks writing 'undressed', his culinary school backup plan, how he started writing music in garageband, and why he listens to a song over 300 times before releasing it. Check out the exclusive interview with Bennett now.▶️ Watch the full interview here!Follow @MostRequestedLive and request everywhere

Where Y'Eat: Culinary School Opens Its Doors for Lunch and the Future

Meredith Hayden is the author of the new bestselling The Wishbone Kitchen Cookbook and she has quite the story to tell, which we get into in this great conversation. While working at Conde Nast, Meredith attended night culinary school and lived a double life of sorts—publishing worker during the day, line cook at night. We get into how she walked the tightrope and eventually landed as a private chef before launching a memorable, and might I say incredibly popular, TikTok account. The rest is history and it was a delight hearing Meredith talk about her story on the show.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: An i'm donut ? report, the Hudson Valley's Stissing House is as good as it's ever been, Jakarta Munch is a must-visit Urban Hawker stall in Midtown. Also: We book-clubbed The Most by Jessica Anthony in a weekend, it's lychee season, The Condiment Book is super smart, and some Portland, Oregon restaurant recs. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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.

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 

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!