Podcasts about culinary world

In 2021, Daniel Humm shook up the dining world by making his 3-Michelin-star restaurant, Eleven Madison Park, 100% plant-based.No meat. No butter. No cream.It was a first in fine dining, igniting global headlines, industry backlash, and endless debate.Now, in an exclusive podcast conversation with Guy Raz, Daniel shares his next bold decision—he's reintroducing animal products. Daniel shares what he learned from his years of plant-based cooking and how the experiment forever changed his creative vision.This is a story about risk, reinvention, and the relentless pursuit of excellence.In this episode:How a creative rut at the peak of his career sparked a radical transformation.The hidden economics of running a world-class restaurant without meat.The backlash—and surprising supporters—of the plant-based pivot.Why EMP will remain 90% plant-based, but welcome more people back to the table.What Daniel believes is the future of fine dining.Listen to the original 2021 HIBT episode with Daniel Humm: https://wondery.com/shows/how-i-built-this/episode/10386-eleven-madison-park-daniel-humm/ Follow How I Built This:Instagram → @howibuiltthisX → @HowIBuiltThisFacebook → How I Built ThisFollow Guy Raz:Instagram → @guy.razX → @guyrazSubstack → guyraz.substack.comWebsite → guyraz.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does it take to run a restaurant that embodies sustainability in every sense of the word? In this episode, Lucy Allon speaks with Karena Armstrong, the passionate chef and co-owner of The Salopian Inn, about her commitment to local produce, ethical cooking, and the role of women in shaping the future of food. She speaks about working closely with farmers and producers, adapting to the rhythms of the seasons, and finding joy and meaning in sustainable practices. This episode is a masterclass in what it means to cook with care — for the environment, for the community, and oneself. Key Takeaways: Karena opened Salopian Inn despite having lost her confidence after a break from cooking. The restaurant reflects the community and focuses on local, seasonal produce. Building relationships with producers is essential for quality and sustainability. Sustainability encompasses environmental, economic, and human factors. Diners are becoming more conscious of their spending and its impact on the planet. Women in the culinary industry are gaining visibility and respect. Mentorship and support among women in the industry are crucial for growth. Sustainability practices can lead to creative culinary solutions. The future of The Salopian Inn includes off-grid plans and a new book. Culinary culture is a vital part of community identity and sustainability. Standout Quotes: "I just sort of winged it." "I think it could still go a long way." "You have to see it to be it." Episode Chapters: 00:00 The Journey to TheSalopian Inn 05:24 Building Relationships with Local Producers 13:30 Understanding Sustainability in the Culinary World 21:31 The Evolving Consciousness of Diners 32:58 The Future of Salopian Inn and Culinary Innovations 35:46 Quick Fire Questions Links Website: https://salopian.com.au/ Instagram: https://www.instagram.com/salopianinn Instagram: https://www.instagram.com/karena_armstrong Karena’s restaurant recommendation in Rome: Armando al Pantheon This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com Keywords: The Salopian Inn, Karena Armstrong, sustainability, local produce, women in culinary, restaurant industry, South Australia, food culture, community, dining experienceSee omnystudio.com/listener for privacy information.

What happens when family, tradition, and passion come together to create a culinary legacy? Live from Time Out Market Dubai, this episode of the Chef JKP Podcast dives into the inspiring story of a family trio turning sourdough and hospitality into an award-winning experience. Host James Knight-Paccheco sits down with Eva, Lilian, and Emilie to explore their journey - from honouring family bonds and setting business boundaries to crafting memorable dishes that blend tradition with modern flair. Together, they share the challenges, successes, and heart behind their thriving restaurant. 00:00 Introduction and Initial Thoughts 01:13 Welcome to the Chef JKP Podcast 01:44 Meet the Trio Behind Three by Eva 04:48 The Essence of Three by Eva 07:49 The Sourdough Queen's Journey 10:34 Creating a Homey Ambiance 14:01 Balancing Tradition and Innovation 16:21 Curating the Menu for Time Out Market Dubai 18:46 Adapting the Menu for a Diverse Clientele 19:28 Challenges of Creating a Unique Dining Experience 21:09 Recognition and Awards in the Culinary World 23:06 The Importance of Simplicity and Humility in Cooking 25:31 Balancing Family and Business 26:53 The Most Challenging Aspects of the Business 33:20 Final Thoughts and Signature Dish Recommendation

Exploring the Culinary World with Chef Collin Hilton In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike. 00:00 Road Trip Begins 00:29 Welcome to the Okayest Cook Podcast 00:35 Discussing the CRG Grow Garden 00:56 Backcountry Hunters and Anglers Rendezvous 01:12 The Double Meaning of the new Okayest Cook Stickers 01:54 Eat Real Food Philosophy 02:39 Cooking and Events at CRG Grow 03:42 Challenges of Home Gardening 04:12 Cilantro and Coriander: A Flavorful Discussion 05:35 World Food Champion and Traeger Game Day Ring 06:59 Notable Meals and Tofu Talk 09:28 Exploring Sichuan Pepper and Habanero 14:04 Chef Colin Hilton's Culinary Journey 21:38 World Food Championship Dish Breakdown 33:19 MOKAO Event and Dish Insights 34:17 The Coffee Element in Pasta 34:49 Incorporating Chocolate in Savory Dishes 35:15 Unique Flavor Combinations 36:17 Presentation and Practicality 37:51 Challenges of Cooking with Coffee and Chocolate 39:29 Building a Balanced Dinner 50:59 Exploring Pasta Shapes and Techniques 52:48 Tips for Making Perfect Pasta 53:46 The Importance of Resting Dough 59:01 Cunningham Restaurant Group and Future Plans Collins Pasta Recipe: Green Seaweed Dough 6 g Aonori (nori powder) 42 g Basil 170 g Whole Egg 50 g Egg yolk 6 g Salt 10 g EVOO 360 g OO flour Water As needed Earthy Orange Dough 300 g 00 flour 60 g Buckwheat 10 g EVOO 5 g Salt 150 g Whole Egg 50 g Egg Yolk 40 g Tomato Paste   Regular Pasta Dough 360 g 00 flour (3 cup) 10 g EVOO 5 g Salt 150 g Whole Egg (about 3) 60 g Egg Yolk (about 3) Water as needed Scale flour into bowl.  Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid).  Mix with spatula until loose clumps are formed.  Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl.  Chop and mix with bowl scraper.  Begin kneading until smooth ball consistency, adding a few drops of water as needed.  About 8 minutes.  Wrap in plastic and rest 30 minutes before rolling into desired shape. Find Collin & CRG: Collin Hilton: https://www.instagram.com/collinhiltoncooks/ Cunningham Restaurant Group: https://www.crgdining.com/restaurants/ Insta: https://www.instagram.com/crgrestaurants/ CRG Grow: https://www.instagram.com/crggrow/ Mentioned in Episode: Row 7 seeds - https://www.row7seeds.com/ habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0 Dr. Hoby - https://www.instagram.com/hobywedler/ Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571 World Food Championship - https://worldfoodchampionships.com/ Insta: https://www.instagram.com/worldfoodchampionships/ Food Science Books to look for: On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Before Hot Drop Sauce landed on Gordon Ramsay's Food Stars, founder Andrew Whiting was working full-time, hand-bottling sauce at night, and getting creative about getting it into people's hands—literally. We're talking trunk-of-the-car sales, expensing his own product to pitch clients, and turning every casual interaction into a chance to get feedback (and spark demand). In this episode of Chef x Founder, host Tony Piombo sits down with Andrew to talk about the real behind-the-scenes journey—from sauce experiments during the pandemic to walking onto a national TV set and a three-minute pitch for Gordon himself. This one's packed with lessons for any entrepreneur, including: The unexpected start of Hot Drop Sauce during the pandemic  How to grow a brand without quitting your day job (at first)  How to get creative with product distribution (even while working 9-5)  The psychology of packaging and selling—and how to make people grab your product  What it really took to land on Food Stars and pitch to Gordon Ramsay  How a gift-turned-side-hustle became a brand Why Hot Drop is designed for flavor, not pain—and how that changed everything  Whether you're building a food brand or still dreaming one up, this convo is loaded with insights you'll want to replay. CONNECT WIH ANDREW WHITING: Website: https://www.hotdropsauce.com/  Instagram: https://www.instagram.com/hotdropsauce/ Facebook: https://www.facebook.com/hotdropsauces/ Tiktok: https://www.tiktok.com/@hotdropsauce FOLLOW US BEHIND THE SCENES: Instagram: https://www.instagram.com/chef.x.founder Facebook: https://www.facebook.com/chefxfounder Tiktok: https://www.tiktok.com/@chef.x.founder Youtube: https://www.youtube.com/@ChefxFounder CHECK OUT TONY'S WOOD-FIRED OVEN BUSINESS: https://fornopiombo.com/ TIMESTAMPS 00:00 Introduction to the Chef Founder Podcast 00:02 Meet Andrew Whiting: Founder of Hot Drop Sauce 00:53 The Hot Drop Community and Fanbase 01:35 The Art and Business of Hot Sauce 08:46 Andrew's Journey into the Culinary World 13:11 From Holiday Gifts to a Hot Sauce Brand 19:56 Andrew's Background in Sales and Entrepreneurship 23:12 Working for a Distributor 23:52 Sales Strategies and Challenges 25:47 Creating and Branding Hot Sauce 26:25 Feedback and Iteration 27:23 First Sales and Realizations 28:37 Scaling Production 31:18 Balancing Full-Time Work and Entrepreneurship 36:39 Collaborations and Marketing 45:15 Corporate Gifting and Wholesale 49:43 Gordon Ramsey's Food Stars 52:00 The Lengthy Application Process 52:34 The Vetting and Interview Phases 54:25 The Big Reveal: Gordon Ramsay's Food Stars 55:01 Preparing for the Audition in London 56:21 The Audition and Selection Process 1:02 Life on the Show and Meeting Fellow Contestants 1:03 Reflecting on the Reality TV Experience 1:04 The Competition and Elimination 1:06 Impact on Business and Sales 1:07 Pitching and Entrepreneurial Insights 1:10 Networking and Collaborations 1:12 Future Plans and Final Thoughts

In this episode of Chef's PSA, André Natera reconnects with longtime friend and celebrated chef Junior Borges to talk about the upcoming launch of Nic and Junior's, a new restaurant in Chicago.They explore:The process of building a new restaurant from the ground upHow Junior brought his team back togetherEvolving food trends and what chefs should pay attention toWhy simplicity, taste, and technique still matterCreativity in the kitchen—from Brazilian classics to playful dessertsThis episode is packed with insights for chefs, operators, and anyone who wants a deeper look into what it really takes to build a successful culinary brand.Junior Borges on InstagramListen now on Chef's PSA.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/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Asma Khan—Michelin-starred chef, activist, and the woman who turned rejection into revolution sits down with Danielle Robay. Born into an Indian royal bloodline, Asma was told from birth that she was a disappointment—too dark, too fat, too unworthy. The extended family dismissed her. She was never meant to be a leader. But that's exactly what she became. Now, she is the force behind Darjeeling Express, a London restaurant run entirely by South Asian immigrant women—home cooks, nannies, and housewives who had never worked in professional kitchens before. In this episode, Asma shares: The one sentence her sister told her as a child that changed her life forever Why she refuses to scream in the kitchen—and what male chefs get wrong about food How Darjeeling Express began in her home and became an international success The painful truth about losing friends after success (and how she knew it was time to walk away) How she convinced a banker to fund her dream—after getting laughed out of the room The surprising person who saved her when she hit rock bottom Why she chose to hire only South Asian immigrant women—and how they built something powerful together Why her scars are her greatest source of power The Hollywood A-lister who surprised her with bagels and became an unexpected friend Follow Asma Khan here  

In this all-new episode of States of Discovery, Marisa and Sara dive into the deliciously complex world of viral food trends and explore how social media has revolutionized our relationship with food. From TikTok's feta pasta craze to Guinness shortages caused by viral drinking challenges, we uncover these trends' cultural, economic, and societal impacts. Join us as we discuss the performative vs. purposeful aspects of food culture, the rise of mukbang videos, and the role of culinary influencers in shaping our tastes and habits.What We Cover: How social media platforms like TikTok and Instagram have democratized culinary innovation. Viral food trends, including TikTok's feta pasta, Dry January, and Veganuary. The global economic impact of food trends, such as increased demand for specific ingredients. The rise of mukbang videos and their reflection on consumerism and spectacle. How social media trends drive awareness about sustainability, cultural appreciation, and the ethics of consumption. A discussion on whether food trends are performative or purposeful—and how they influence industries.Notable Statistics & Insights: In 2021, TikTok's viral feta pasta video amassed over 600 million views and caused a surge in feta cheese sales globally. 81% of Americans reported discovering new foods or recipes online in 2020 (Pew Research Center). Studies show that 69% of millennials photograph their food before eating, reflecting the visual culture social media has fostered. Veganuary 2024 saw an estimated 25 million participants, with many adopting plant-based diets long-term.Discussion Questions: Are food trends on social media purely for entertainment, or do they drive meaningful change? Have you ever participated in a food trend or tried a recipe just because it was trending? What do you think the next big food trend will be?Connect with Us: Phone Number: 805-298-1420 - Leave us a message! We'd love to hear from you. Email: podcast@onlyinyourstate.comThanks for listening to States of Discovery. Until next time, bon appetit!

Join host Steve Turk on the Hospitality Mentor Podcast as he interviews Executive Chef Rebecca Tillman of the Ritz Carlton Bacara in Santa Barbara. Rebecca shares her journey from her humble beginnings scooping ice cream at Swenson's to her prestigious role in one of the world's top luxury hotels. Learn about her experiences, the challenges she overcame, and the wisdom she gained from her mentors. This episode is packed with insights into what it takes to succeed in the dynamic world of hospitality.00:00 Introduction to the Hospitality Mentor Podcast00:35 Meet Executive Chef Rebecca Tillman00:50 Rebecca's First Job in Hospitality02:12 High School Years and Early Leadership03:44 College and Culinary School Journey08:53 First Job at Arizona Biltmore15:25 Moving to North Carolina and the Biltmore Estate23:50 Generations of Memories24:02 Special Events and Honored Guests24:28 Legacy and Challenges25:35 Career Moves and New Opportunities27:29 Leadership and Growth32:20 Returning to Arizona33:11 Joining Hilton and Corporate Travels35:03 The Phoenician Experience40:33 Transition to Ritz Carlton47:51 Advice to Young Rebecca49:53 Conclusion and Contact Information

About 30 veterans have graduated so far from Le Cordon Bleu culinary school in Ottawa, thanks to a Veterans Affairs Canada education and training benefit. Graduates Frank Ouellette and Melissa Paris share how cooking has helped them heal, find purpose and move forward after their military service. 

In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and ultimately, his success in the culinary world. (00:00) Introduction and Exciting Announcement (04:27) Chef Serigne's Journey to Culinary Stardom (07:51) Early Culinary Experiences in New York (13:42) Building a Career in the Culinary World (27:11) Discovering the Connection Between Senegal and Southern Cuisine (43:25) Cooking with a Purpose (44:03) The Influence of West African Cuisine (45:49) Community and Local Sourcing (47:25) Fine Dining Techniques (50:57) Signature Dishes and Their Stories (56:10) The Emotional Weight of 'The Last Meal' (01:03:42) Nurturing Through Food (01:11:13) Building a Positive Kitchen Culture (01:16:08) Final 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. 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

When Asma Khan was in her 20s, she couldn't even boil an egg. By the age of 45, Asma led an all-female kitchen staff at her acclaimed London restaurant, Darjeeling Express. Today, Asma is an award-winning chef, a bestselling cookbook author and a fierce advocate for women in professional kitchens. Asma joins the Bright Side to discuss how her upbringing in India ignited her to revolutionize the culinary world.See omnystudio.com/listener for privacy information.

In this episode of the Flavors Unknown podcast, we bring you an exclusive panel discussion from StarChefs Boston's Rising Stars, sponsored by Symrise NA. Join me as I sit down with some of Boston's most innovative culinary minds: Chef Will Gilson of Puritan & Co., Pastry Chef Monica Glass, co-founder of Verveine Cafe & Bakery, Bartender James Sutter of Birds of Paradise, Chef Laurence Louie of Rubato HK Cafe, and Chef Matthew Bullock of Southern Pines Diner Car. Together, these culinary leaders share their unique perspectives on Boston's evolving food scene, the challenges and opportunities in the industry, and how their cultural and familial backgrounds have shaped their culinary journeys. From the impact of social media and AI on their work to the deep colonial roots that still influence Boston's food culture, this episode offers a deep dive into what makes Boston a unique culinary destination. What you'll learn from this panel discussion Perspectives on Boston's Culinary Scene (5:19): Discover how tradition and innovation coexist in Boston's food culture and the challenges of introducing new concepts in a city with deep roots. Cocktail Trends and Challenges (6:24): Bartender James Sutter discusses why Boston has been slow to adopt certain cocktail trends and how Birds of Paradise is changing that. Adapting to Change (8:36): Learn how these chefs and bartenders are adapting their menus and concepts to meet the changing tastes and demographics of Boston. Personal Culinary Journeys (15:24 - 25:36): From Chef Matthew Bullock's transition from tech to cooking, to Pastry Chef Monica Glass's pivot to gluten-free baking, to Chef Laurence Louie's exploration of the London food scene, each panelist shares the personal stories that led them to where they are today. Innovative Cooking and Mixology (28:21): The panel delves into how they explore flavors and create unique culinary experiences, from sandwiches to cocktails. The Role of Nostalgia and Tradition (49:44): How memory and tradition influence what we love to eat and drink, and how these elements are woven into the Boston food scene. The Future of AI in the Culinary World (52:03): Panelists discuss their concerns and hopes for AI's role in food and drink, with some skepticism about current capabilities. Social Media's Influence (57:51): How social media impacts their businesses, the pros and cons of digital engagement, and when it truly makes sense to leverage these platforms. Industry Trends and Affordability (1:06:36): How current economic challenges are reshaping the restaurant industry, particularly in terms of accessibility and affordability.  Favorite Sandwiches of All Time (1:11:43): A fun, quick round where each panelist shares their all-time favorite sandwich. Summarizing Your Business in a Single Flavor (1:14:59): Each culinary leader gives a one-flavor summary of what their business represents. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with StarChefs Panel Discussions Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with culinary leaders from across the country. Panel Discussion LA Panel Discussion Philadelphia Panel Discussion Austin Panel Discussion Providence, RI Panel Discussion Portland, OR Panel Discussion New York Links to most downloaded episodes (click on any picture to listen to th...

Welcome to another exciting episode, where we delve into the inspiring stories of those making a difference in the culinary world. Today, we're joined by Chef Chris Shepherd and wife/ partner Lindsey Brown from the Southern Smoke Foundation in Houston, Texas. Chef Chris, a celebrated culinary figure, recently hung up his apron to dedicate himself to the Southern Smoke Foundation, an organization committed to supporting folks in the food and beverage industry at large. We'll explore the incredible journey that led him to this decision, as well as a frightening plane ride that Eli and Chris took together. Additionally, we'll uncover why other chefs highly value Chris's unique ability to engage with their cooks, offering insights and perspectives that inspire and elevate the next generation of culinary professionals. Join us to learn more about Southern Smoke Foundation, Chef Chris Shepherd's career transition, and his impact on the culinary community. (00:00:00) Introduction and Survey Announcement (00:05:26) Interview with Chris Shepherd and Lindsay Brown (00:07:13) Chris Shepherd's Culinary Inspirations (00:11:04) The Concept, Evolution, and Challenges of Underbelly (00:31:25)Transitioning from Underbelly Hospitality (00:39:45)Leadership and Mentorship in the Culinary World (00:48:23) Full Tilt and Future Endeavors (00:50:17) Becoming the Official Hotdog Supplier The Houston Texans (00:51:52) Retail Expansion Plans (00:54:22) Southern Smoke Festival Origins (00:57:58)Hurricane Harvey and Emergency Relief (01:00:39) Pandemic Response and Growth (01:11:58) Mental Health and Crisis Relief (01:34:41) Future Goals and Legal Aid (01:37:03) Favorite Food Spots in Houston (01:40:01) Closing Thoughts and Gratitude 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. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. 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. Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

Eleven years ago, Kerry Diamond launched Cherry Bombe, a magazine dedicated to raising a glass to women in and around the food world. Since then,  it's grown into a media empire that includes podcasts, conferences and a fan base known as The Bombe Squad. She joins The Bright Side to talk about doing things on her own terms and how she learned to listen to her gut.See omnystudio.com/listener for privacy information.

Hablamos con un cocinero muy atípico porque también ha sido corresponsal de guerra y porque fundó la ONG Globl Humanitaria. Un tipo que siempre ha sentido la irrefrenable necesidad de echar una mano, de contarle al mundo lo que ha visto y de compartir comida con amigos y desconocidos. También hablamos del hallazgo del vino más antiguo del mundo, del precio del aceite de oliva, del queso Flor de Guía y de las emociones y reflexiones del evento Conversa Sevilla, dedicado a la hostelería y la gastronomía.

Lo chef Spagnolo Andres Torres è stato annunciato come vincitore del Basque Culinary World Prize (BCWP) 2024 per i suoi due progetti interconnessi, un'ONG chiamata Global Humanitaria e Casa Nova, che combinano cucina, sostenibilità e sforzi umanitari.

Chef Ivan Romero is dynamic. He is laser focused on creating beautiful artistic dishes that are delicious beyond words, and enjoyed by people of all cultures. What you'll hear most in his interview is his gratitude…for his training, his mentors who believed in him, and how he remembers how challenging it was to get where he is today…how his diligence and commitment paid off. As Executive Chef and business owner of Rosemary Group, he is eager to share his talents with the next generation of incoming chefs. With a focus on Mexican food, he helps restaurants of all styles revamp menus, enhance training practices, and instill sustainability. In addition to running his business, consulting with local restaurants, and mentoring/teaching others, he is a proud member of the community making impact everywhere he turns. All this, while being a dedicated father to his son.

Kristen Kish shares the wisdom she's gained from a career as a chef, from winning  “Top Chef,” and now as host of “Top Chef.” She's pulled some gems from the agony and the ecstasy of working in professional kitchens — and of course, she's got some good culinary hot takes too. Plus, we'll learn about her gummy bear tattoo, and we'll get some wisdom about leadership — and pizza. See omnystudio.com/listener for privacy information.

Susan Feniger and Mary Sue Millikan, two pioneering chefs behind acclaimed restaurants like Border Grill and Alice B. discuss their beginnings, challenges in the industry, and the influence of Mexican cuisine on their careers. From their early struggles at City Cafe to their television success, this conversation is packed with invaluable insights and heartwarming anecdotes.   05:35 The Rigorous Schedule of Hot Tamale   06:54 The Start of Two Culinary Journeys    012:45 Sustaining Success and Navigating the Evolving Culinary Culture   17:11 From Cookbook to Food Network Stars    22:42 The Impact of Julia Child and Other Culinary Tales   37:00 Navigating Business Challenges and Strategic Decisions   45:54 Exploring Mexican Cuisine and Southern California    54:00 Overcoming Challenges and Finding Success   56:44 The Impact of Television on Culinary Careers    1:00:58 Breaking Barriers: Women in the Culinary World   1:10:30 Changing the Dated Restaurant Model and Culture  Wrap Up Questions 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. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. 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 chat with Chef Manny Barella, visiting from Denver, Colorado. Barella, a Top Chef contestant and renowned chef, discusses his culinary journey, the inspiration behind his cooking, and his excitement for participating in Bubbles and Brisket. Beyond sharing his experiences on Top Chef and his recent culinary experiments, Barella also reveals his upcoming venture in Raleigh, Jaguar Bolera, an entertainment-focused concept aiming to offer high-quality, scratch-made food. The conversation touches on Barella's diverse cooking influences, expectations for his new project, and the significance of his Top Chef fraternity.     01:41 Chef Manny's Brisket Adventures 03:07 Diving Into Top Chef: The Competition, Challenges, and Cheese Curds 10:14 Building a Brand and the Business Side of the Culinary World 11:45 Chef Manny's Top Chef Cheese Curd Challenge: A Learning Experience 18:31 From Mexico to Michelin: Chef Manny's Culinary Odyssey 26:59 Journey to a Dream Job: From Michelin Stars to Top Chef 29:00 The Birth of Jaguar Bolera: Elevating Entertainment Dining 37:37 Culinary Innovations: Blending Cultures and Flavors 41:52 Expanding Horizons: From Chef to Culinary Director 46:47 Top Chef Insights: Behind the Scenes and Future Collaborations 55:54 A New Chapter in Raleigh: Bringing Unique Dining Experiences   Be sure to follow us on Instagram at NCFBPOD and though this week is audio only, follow us on youtube at youtube.com/@ncfbpodcast Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

My links: My patreon: ⁠https://www.patreon.com/user?u=103280827 My Ko-fi: https://ko-fi.com/rhetoricrevolution Send me a voice message!: https://podcasters.spotify.com/pod/show/liam-connerly TikTok: ⁠https://www.tiktok.com/@mrconnerly?is_from_webapp=1&sender_device=pc⁠ Email: ⁠rhetoricrevolution@gmail.com⁠ Instagram: https://www.instagram.com/connerlyliam/ Podcast | Latin in Layman's - A Rhetoric Revolution https://open.spotify.com/show/0EjiYFx1K4lwfykjf5jApM?si=b871da6367d74d92 Gut Guardian Discount Code: LIAM64728 Cuisine: Etymology: "Cuisine" comes from the French word "cuisiner," meaning "to cook," ultimately from the Latin word "coquere," meaning "to cook" or "to prepare food." Definition: Cuisine refers to a style or method of cooking, especially characteristic of a particular region or culture. Culinary: Etymology: "Culinary" is derived from the Latin word "culinarius," meaning "of the kitchen" or "related to cooking," from "culina" (kitchen). Definition: Culinary describes anything related to cooking, food preparation, or the kitchen. Cookery: Etymology: "Cookery" is derived from the Old English word "cocery," from "coc" (cook), ultimately from the Latin word "coquere," meaning "to cook." Definition: Cookery refers to the art or practice of cooking and preparing food. Gastronomy: Etymology: "Gastronomy" comes from the Greek words "gastron," meaning "stomach," and "nomos," meaning "law" or "rule." Definition: Gastronomy is the study of the relationship between food and culture, including the art and science of cooking and eating well. Chef: Etymology: "Chef" is derived from the French word "chef," meaning "chief" or "head," ultimately from the Latin word "caput," meaning "head." Definition: A chef is a professional cook who is in charge of a kitchen or a particular section of a kitchen, typically skilled in culinary arts. Culinarian: Etymology: "Culinarian" combines "culinary" and the suffix "-ian," indicating "related to" or "pertaining to." Definition: A culinarian is someone who is skilled in cooking or involved in culinary arts, particularly as a profession. Pastry: Etymology: "Pastry" comes from the Old French word "paste," meaning "dough," ultimately from the Latin word "pasta," meaning "paste" or "dough." Definition: Pastry refers to a dough of flour, water, and shortening used as a base and covering in baked dishes such as pies, tarts, and pastries. Bake: Etymology: "Bake" is derived from the Old English word "bacan," meaning "to bake," possibly from the Proto-Germanic word "bakanan." Definition: To bake means to cook food by dry heat, typically in an oven. Casserole: Etymology: "Casserole" comes from the French word "casserole," meaning "saucepan" or "stewpan," from "casse" (pan) and the diminutive suffix "-ole." Definition: A casserole is a dish made by cooking ingredients, typically including meat, vegetables, and a starchy binder, slowly in an oven. Saute: Etymology: "Saute" is derived from the French word "sauter," meaning "to jump" or "to leap," possibly from the Latin word "saltare," meaning "to leap" or "to dance." Definition: To saute means to cook food quickly in a small amount of oil or fat over high heat, while stirring or tossing. Gourmet: Etymology: "Gourmet" comes from the French word "gourmet," meaning "a connoisseur of fine food and drink," possibly from the Old French word "gromet," meaning "servant" or "boy." Definition: A gourmet is someone who is knowledgeable and discriminating in matters of food and drink, particularly with regard to quality and taste. Mince: Etymology: "Mince" is derived from the Old French word "mincier," meaning "to make small" or "to cut into small pieces," possibly from the Latin word "minutia," meaning "smallness" or "trifle." Definition: To mince means to chop or cut food, especially meat, into very small pieces.

It's the return of the 2021 Person of the Year, 2-time James Beard Nominee, and owner of Cheeni Indian Food Emporium: Preeti Waas. We discuss the benefits of getting nominated with the James Beard Foundation and how it positively affected her business. Also how Indian food is top of mind in the food industry. Get insights on how to expand your restaurant, and your influence on the industry. There's a lot to unpack in this episode, so let's get started. Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Enjoy Duke's Mayo - It's Got Twang!

Adele Lim, Director, Writer and Producer gained widespread recognition for co-writing the screenplay for the blockbuster film "Crazy Rich Asians" - her work on this movie was lauded for its portrayal of contemporary Asian culture and its success in breaking barriers for representation in Hollywood. Lim is also recognized for her advocacy for inclusivity and representation in the entertainment industry. Her work and outspokenness have made her a prominent figure in discussions surrounding diversity in Hollywood.Her creative vision, commitment to authentic storytelling, and efforts toward inclusivity continue to make Adele Lim a respected figure in the world of film and television. Welcome to the Pod Adele!0:06 Intro1:29 Intro1:44 Welcoming Adele to the Pod!3:36 Amuse Bouche: Iberico Pork Fat Fired Kumiai Oysters5:57 Trademarking "The Adele"6:42 Adele's Origin - from Malaysia, Culinary discovery by Anthony Bourdain and then the move to Boston9:33 How young love brought Adele to Los Angeles10:23 Studying Beverly Hills 90210, adapting to a Southern Californian Accent and overcoming being the only Asian person in the writer's room13:00 Being in TV and then failing, every other Wednesday15:03 Developing a thicker skin, representation in the TV & Film Industry16:47 David on unlearning what culturally you grow up with17:20 How common stories, like being forced to be a doctor a lawyer, are common - but not something you should define yourself as18:27 Jasper on the similarities between the Culinary World & the TV & Film Worlds20:20 The Favorite Dish: Jumbo Thai Water Prawns with Pickled Peach Nam Jim reduction, smoked ocean trout row22:06 Adele's reaction to the Favorite Dish. JUICY22:51 Crazy Rich Asians, the impact of the movie, the fallout on the sequel, pay inequity and leaving the project28:20 Adele's personal story about Mahjong and making dumplings33:39 Jasper's Grandmother and Bracket Mahjong36:13 Sign up for DraftKings (we're just messing) but hey we're looking for sponsors36:43 Raya the Dragon, Disney and Animation39:30 The meshing of cultures, deep cultural exploration and the meaning of Raya42:40 Joyride, on Directing, and the biggest comedic rollercoaster of 202346:52 About John M. Chu46:36 Adele's advice on writing and the impact of being in the moment48:55 Jasper on culinary and finding balance50:23 Hedy's Journey with her Co-Founder Ashley from Rooted Fare51:43 The entertainment space as a whole and putting in the work for those 10,000 hours54:42 The Final Bite: Astrea Oscietra Hybrid Caviar with Hokkaido Scallop with Yuzu Garlic Crema56:46 Thank you to Astrea Caviar & Charlie!58:24 Adele's future in TV and Movies 59:33 Ending the PodLISTEN ON:Apple Podcasts - https://podcasts.apple.com/us/podcast/the-durian-pod/id1709030054Spotify - https://open.spotify.com/show/0IaysKRix5svq0UaNRTVb4FOLLOWhttps://www.instagram.com/thedurianpodhttps://twitter.com/thedurianpodhttps://www.tiktok.com/@thedurianpod?_t=8huYRzTOEaA&_r=1OUR PRESENTING SPONSOR:https://www.hexclad.com/LEARN MORE ABOUT ROSALYNN SUPPER CLUB:Rosalynn: https://www.rosalynn.co/IG: https://www.instagram.com/rosalynnsupperclub

Catalonia has the most Michelin stars in all of Spain - with a whopping 70 in all. The last three stars were added just this week, at a gala held in Barcelona to announce the restaurants that would be included in the 2024 Michelin Guide to Spain. One of them is a Barcelona joint, Disfrutar, that was given its third star – the highest achievement in the guide's ranking. In this episode, we'll talk about Catalonia's world-renowned cuisine and visit a restaurant in Igualada, Somiatruites, that has a Green Michelin star for its focus on sustainability. The Catalan phrase of the week is: "Descobrir la sopa d'all," which translates literally to "Discover garlic soup," and is used when someone claims to do something new but is actually recycling an old idea. Presented by Lucía Benavides with Lorcan Doherty.

This week, we explore the parallels between the restaurant industry and building software with Anne Cantera. We dig into how the high-pressure, fast-paced culinary world can enrich the practice of UX design. The post 56. UX Lessons From the Culinary World With Anne Cantera appeared first on Beyond UX Design.

This week, we explore the parallels between the restaurant industry and building software with Anne Cantera. We dig into how the high-pressure, fast-paced culinary world can enrich the practice of UX design. The post 56. UX Lessons From the Culinary World With Anne Cantera appeared first on Beyond UX Design.

Chef Fullilove's culinary journey has taken him from Ohio to New York to the Caribbean, ultimately landing him in the fresh food paradise of California. Along the way, he honed his skills under the guidance of some of America's top culinary figures. Recognized as one of the nation's emerging culinary stars, he is committed to innovative cuisine, sourcing the freshest ingredients, championing sustainability, working closely with local producers, and adhering to his simple credo: "Passion. Exuberance. Balance." With an extensive career that includes stints at esteemed restaurants in Ohio, the US Virgin Islands, and the Caribbean, and as Executive Sous Chef in New York, Chef Fullilove has immersed himself in California's vibrant farming scene, leading him to establish Barbara Jean Los Angeles (BJLA), a culinary haven - where he brings his interpretation of African American soul food and globally inspired comfort cuisine to fine dining, catering, and pop-up experiences throughout Southern California. Shop his hot sauce here!Elevate Your Brand is the #1 marketing podcast for entrepreneurs and “wantreprenuers” looking for insider tips and secrets from the most exciting new and growing brands in Los Angeles and the US at large. Each week, entrepreneurial special guests join Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, to discuss the marketing failures and successes that have brought their brands to the next level. Learn from real-life experiences and be inspired by leaders in your industry about how smart digital and experiential marketing can elevate your brand.

In this episode, we interview Neil Kleinberg, a chef, writer, and restaurant co-owner. Neil has been classically trained in the French culinary tradition. While he worked in various kitchens, he has since moved on to co-owning a restaurant with his partner Dede called “Clinton Street Baking Co.” There, they have been praised for their fantastic food, most notably their pancakes. Today, we ask Neil about his journey into the culinary world, how he successfully runs a restaurant, how he compliments his partner, and everything in between.

A Brooklyn Childhood and a Lifelong Culinary PassionFrom humble beginnings in Brooklyn, helping his ailing mother in the kitchen, Franklin Becker's culinary journey has been nothing short of extraordinary. In my recent conversation with him, Becker recounted how these early experiences ignited his passion for cooking, which later became his medium for celebrating family, friends, and cherished moments.Navigating the Waters from Chef to EntrepreneurOver three decades, Chef Becker has left an indelible mark on New York City's culinary landscape. His stints at iconic restaurants such as Catch and Capitale have garnered him accolades and recognition, including being named a Star Chef Rising Star. He was also a contestant on Bravo's "Top Chef Masters." Transitioning from a chef to an entrepreneur wasn't devoid of challenges, from construction hurdles to managing restaurant operations. Yet, with establishments like The Little Beet and The Manhattanville Market Food Hall under his belt, it's evident that Becker has navigated these waters with aplomb.Point Seven: Celebrating the Earth's Aquatic BountyThe most recent venture from Becker and Stephen Loffredo's Hospitality Department is Point Seven. Situated in the iconic MetLife Building, this seafood-centric restaurant stands as a testament to Becker's commitment to sustainability and authentic cooking. Inspired by global coastal cuisines, the menu at Point Seven showcases diverse seafood preparations, marrying techniques with flavors from different countries. From indulgent luxuries like Live Scallop Ceviche to innovative dining experiences like "Sushi Unrolled," Point Seven promises a gastronomic journey like no other.An Ocean of Inspiration: Behind the Point Seven MenuBecker shared with me the philosophy behind his dishes at Point Seven. The name itself, representing the 70% of the earth covered in water, emphasizes the restaurant's theme of celebrating aquatic bounty. The dishes range from a Caribbean fish stew with Dominican flavors (but employing French techniques) to an interactive dining experience where diners can create their own sushi hand rolls. In true Becker style, the menu at Point Seven evolves based on the availability of seasonal products.The Importance of Teamwork and Mentorship in Culinary ArtsThroughout our conversation, Becker continually emphasized the significance of collaboration, mentorship, and teamwork. From key members of his team, like Kevin Garcia and Dan Drohan, to his collaborations with industry stalwarts like Stephen Loffredo, it's evident that Becker values the power of collective effort. He believes that mentorship plays a pivotal role in the culinary world, and he takes immense pride in having mentored several chefs who've achieved notable success.Giving Back: A Culinary Maestro with a HeartBeyond the kitchen, Becker is passionate about giving back to the community. Inspired by his son's journey with autism, he created the charity "Autism Speaks to Wall Street, Celebrity Chef Gala." For Becker, being a chef transcends the boundaries of the kitchen. It's about being a mentor, a leader, and a beacon of hope for many.Having delved deep into Chef Franklin Becker's world, from his childhood inspirations to his latest culinary ventures, one thing remains clear: his passion for the culinary arts is unwavering. As a host and a culinary enthusiast myself, I am continually inspired by figures like Becker, who not only redefine the culinary landscape but also remind us of the power of passion, perseverance, and giving back.Discover more culinary stories and interviews on the Chef AF podcast.

Do you want to enhance your culinary career and unlock greater growth opportunities? Are you searching for a solution that can bring you improved career clarity and advancement in the culinary industry? Then look no further!By enlisting the expertise of a specialized career coach in the culinary field, you can achieve exactly that.They hold the key to guiding you towards a more fulfilling and successful culinary journey, helping you reach your goals and aspirations."They just don't teach this stuff in culinary school" ~ Chef Adam LambIn this episode, you will be able to: Discover how career coaching can drastically enhance your culinary career journey. Delve into the profound impact of experience and knowledge on culinary success. Appreciate the unique advantage a specialized culinary career coach offers. Explore the significance of curiosity and humility in both personal and professional advancement. Understand how fostering a supportive culinary culture can boost the growth of industry professionals.The key moments in this episode are:00:00:02 - Introduction, 00:00:32 - The Need for Career Coaching, 00:01:58 - Relatability of Career Coaches, 00:04:39 - Adam's Culinary Career Path, 00:10:43 - The Importance of Community and Belonging, 00:14:42 - Coaching and Mentoring in the Culinary Industry, 00:17:36 - Shifting Focus from Mission to People, 00:20:21 - The Difference Between Management and Mentorship, 00:23:58 - Choosing Consciously in the Culinary Industry, 00:25:15 - Changing the Culinary Industry Culture, 00:29:11 - The Coaching Process, 00:30:09 - Long-Term Growth, 00:30:33 - Changing Relationships, 00:35:09 - Identity and Purpose, 00:37:52 - Reconnecting with Guidance, 00:44:37 - Join the Chef Life Brigade, 00:45:00 - Contact Information, 00:45:25 - Immediate Help and Continuous Improvement, 00:45:54 - Pleasure and Key Takeaways, 00:46:37 - Connect and Support, Click here for more information about this episode.Turning the Table is the most progressive podcast for today's food and beverage industry featuring staff-centric operating solutions for restaurants in the #newhospitalityculture. Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of the restaurant business in favor of innovative solutions to our industry's most persistent challenges.Check out the videocast onYoutube Linkedin FBSupport for The Hospitality Industry:Chowco.orgI Got Your BackThe Burnt Chef ProjectChef...

Chef Art Smith is known across the country and around the world for his cooking, but he started out his life in the little-known, rural town of Jasper, Florida. “Seventh generation — and I'm the only family member on my father's side that actually left the state and I'm the only chef among all the police officers and people within the prison system, etc,” he said. Though he is the only chef, Smith is not the only member of his family to learn their way around a kitchen. “They could really cook and they all believed in the power of food,” he said. “You feed them, they come. You keep feeding them, they stay. You feed them a lot, you get what you want.” Smith went to school at Florida State University, though he admits he was not the best student and was flunking classes. However, he did take advantage of other opportunities at the school. “I discovered something called an internship and so it was like a free pass out of school,” he said. Smith wound up interning at the Greenbrier Resort in West Virginia. “Then Disney came a calling and that was a harder sell. It took me, I remember at least three or four auditions before I got it,” he said. Smith said the competition among his fellow interns at Disney was stiff. “I went there and there were all these culinary students. They all thought they were a little fabulous. And so the chef of the former Empress Lilly threw this baking contest,” he said. Smith said he was not a trained baker and learned by reading on his own. “I entered it, and I beat them,” he said. “So I was like, ‘I don't have to have a culinary education to beat other chefs.' So I go back to school, still not doing great and the dean says, ‘You know Art, you're a very nice guy. You're a good cook, but you're a terrible student.' He said, You know, the governor needs some help. So I want you to go over there and help him out.'” It was in the governor's mansion that Smith's career really started to flourish. He began to prepare meals, not just the governor, Bob Graham, and his wife, Adele Graham, but also for their guests — such as Mikhail Baryshnikov. “It was not the highest paying job in my life, but what it did do — once you work for a head of state, you have something called security clearance,” Smith said. This would pay dividends for the chef later in life, after he had made his way to Chicago. “A very special guest came to Chicago and they could not find a chef to cook for her,” Smith said. “Because Scotland Yard would not approve any of the chef's because they didn't have the security clearance.” This ultimately gave Smith the opportunity to cook for Princess Diana. “If I hadn't worked for the Grahams — if I hadn't worked at the Florida governor's mansion — I wouldn't have the security clearance and I wouldn't have been able to cook for her,” he said. On the latest episode of Florida Foodie, Smith shares more of how he came up in the culinary world and eventually found himself as the personal chef to Oprah Winfrey. He also talks about his restaurant at Disney Springs and some of his signature dishes. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.” Learn more about your ad choices. Visit megaphone.fm/adchoices

A Holiday Salute to the Troops, and when I say troops, I do mean YOU.This episode features content first published in 2016 and re-run here for your pleasure.Gratitude for Culinary Professionals Culinary professionals, chefs, and kitchen workers often find themselves working long hours in a fast-paced, high-pressure environment, especially during the holiday season. During these times, their hard work and dedication truly shine, as they labor to create memorable meals and experiences for those fortunate enough to partake. While their efforts often go unnoticed, their contribution to the holiday celebration is immeasurable. This realization begs the need to emphasize and appreciate the labor of love these individuals invest in their craft. Podcast host, Adam, offers sincere gratitude to these culinary professionals for holding the fort during one of the year's busiest seasons. Making a personal sacrifice to serve others while they enjoy their time off may feel challenging, and Adam acknowledges this. He conveys his heartfelt appreciation and encourages them to pause and celebrate their hard work, reflecting a true understanding of kitchen life and the professionals who make it happen.If you're feeling undervalued and underappreciated for the countless hours you pour into creating culinary masterpieces, only to receive minimal recognition and acknowledgment, then you are not alone! Despite your dedication and talent, your hard work may go unnoticed or taken for granted, leaving you disheartened and demotivated. Your efforts in the kitchen may be overshadowed by the spotlight given to other aspects of the dining experience, leaving you feeling like your contributions are not valued. But rest assured, there are others in the culinary industry who understand your struggles and are seeking to uplift and appreciate your work.In this episode, you will be able to:Experiment with understanding the emotional turbulence chefs experience in the fast-paced culinary industry.Admire the culinary artists for their unwavering dedication during the seasonal festivities.Plunge into the beautiful journey of 'Chef Life Radio', a podcast constantly metamorphosing to cater to its listeners.Dive into the captivating influence of Eminem's masterpieces on various sections of society.Show gratitude towards chefs and kitchen staff, the backbone of the restaurant industry.Key TakeawaysUnravel the mental and emotional battles that chefs face in their everyday life in the culinary world.Experience the passion and zeal of kitchen magicians who work relentlessly, even during the holiday season.Witness the evolution and remarkable commitment of the 'Chef Life Radio podcast in creating profound content for its audience.Explore the intriguing impact of Eminem's music on diverse audience groups.Appreciate the tireless dedication and efforts of chefs and kitchen staff, the unsung heroes of the food industry.The resources mentioned in this episode are:Text the word "Home" to 741741 for free mental and emotional support in the US and Canada.Text the word Burnt Chef to 85258 for free mental and emotional support in the UK.Share the show with someone you love or someone in your workplace who might benefit from it.Follow Chef Life Radio on social media and let us know how we're doing.Visit The Heirloom Foundation at www.theheirloomfoundation.org to support healthier work environments in the culinary industry.Visit www.chefswithissues.com for resources, solutions, and support for mental health in...

Welcome to the SVK Podcast, where we explore food industry trends, interviews, and the latest culinary happenings! In this special episode, host Chris chats with renowned oyster shucker, chef, and restaurateur, Shucker Paddy, live from the RC Show 2023. They discuss growing interest in sustainable and traceable seafood, innovative farming techniques, and the importance of maintaining healthy ecosystems. Shucker Paddy shares invaluable advice for aspiring chefs and restaurateurs, emphasizing the need for passion, continuous learning, and fostering a positive work environment. Finally, he gives us a sneak peek into his upcoming projects, including the expansion of his oyster bar concept, new menu items, and educational events. Tune in to this episode of the SVK Podcast for an insightful conversation with Shucker Paddy and stay up-to-date on the exciting world of food and hospitality.--- Send in a voice message: https://podcasters.spotify.com/pod/show/svkpodcastnetwork/message

  In this episode of Raw Ingredients, host Pete Blohme sits down with acclaimed chef and restaurateur Jay Hajj to explore the culinary world and discuss the art of cooking. Jay Hajj is the owner of the popular Boston-based restaurant, Mike's City Diner, and has been featured on numerous food shows, including Food Network's "Diners, Drive-Ins and Dives." Pete and Jay delve into the challenges and rewards of running a successful restaurant, and how Jay's Lebanese heritage has influenced his cooking style. They discuss the importance of fresh, locally sourced ingredients and the impact of food on our overall health and well-being. Throughout the episode, Jay shares stories from his many years in the restaurant industry, including his experience cooking for celebrities like Taylor Swift and Kevin Bacon. He also offers valuable advice for aspiring chefs and restaurant owners, emphasizing the importance of hard work, perseverance, and a deep love of food. Whether you're a professional chef or just a home cook looking to improve your skills, this episode of Raw Ingredients offers a wealth of knowledge and inspiration from one of the industry's most respected and talented chefs. https://www.instagram.com/jay.hajj/ https://supportlrc.app/donate/ https://www.amazon.com/Beirut-Boston-Cookbook-Rags-Restaurants/dp/1624143423 https://www.mikescitydiner.com/  

She interviewed with Anthony Bourdain, worked with top chefs, managed the hottest club, Delia's, on the Lower East Side.  Diana has done and seen  it all. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

This week on Life Transformation Radio, I discussed the effects of bullying in childhood. My guest Chris Cownden, shared his personal story of being bullied from a young age and how Chris overcame bullying through cooking and how it gave him a sense of accomplishment. Then sadly, his life took an unexpected turn which required him to reinvent himself into the podcaster entrepreneur he is today. Tune in Now.

This week on Life Transformation Radio, I discussed the effects of bullying in childhood. My guest Chris Cownden, shared his personal story of being bullied from a young age and how Chris overcame bullying through cooking and how it gave him a sense of accomplishment. Then sadly, his life took an unexpected turn which required him to reinvent himself into the podcaster entrepreneur he is today. Tune in Now.

How many of us can even name 50 countries? Well, Shannon Smith has traveled to more than 50 of them in her ongoing and very passionate quest to learn about the cuisines of the world, teach people living in poverty how to cook, fundraise for myriad causes, and pick up new techniques that she employs in the culinary experiences she produces at her home in Tulsa, Oklahoma. In this episode of the pod, Shannon and Andrew discuss her life and work, and explore the modern definition of what it means to be a chef.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, social media consultant and author of the (free) Link in Bio Substack, Rachel Karten, shares valuable advice for making sense of the current social media landscape and maximizing your presence there. (Follow Rachel on Instagram here.)  Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.  

In today's episode, we speak with Steven Nalls—a professional chef, regenerative farmer, and Escoffier Chef Instructor where he teaches a Farm to Table Experience course. Steven worked in the hospitality industry for 15 years, and then decided to dedicate his career to building sustainable culinary practices. He also owns Three Sisters Farm & Ranch where he manages animals, builds irrigation systems, and conducts research for farm resources.Listen as Steven talks about his switch from engineering to culinary arts, how he manages an 80-acre farm, and the true cost for that final plate of food. 

Episode Notes NYC Summit & Social Shannon Costello RD, LD | @chefshannonnutrition Leaving a position or being released from a position can be a blessing (opportunity) is disguise.  If you have the opportunity to travel at some point in your career…DO IT! Take the virtual connections you make in person whenever you can! Discover your Human Design here. The Instagram account, @thedietitiancollaborative. You're more than welcome to stalk...but I like friends too! The Dietitian Collaborative Podcast is brought to you by Wellness Cucina Check out our podcast host, Pinecast. Start your own podcast for free with no credit card required. If you decide to upgrade, use coupon code r-a01769 for 40% off for 4 months, and support The Dietitian Collaborative.

207: The Rise of Chef James Shirley: From the South Side to the Top of the Culinary World 7 2 Do you want to be successful in the culinary industry? You're told to get experience in as many kitchens as possible, but you can't seem to get your foot in the door. If you're feeling stuck and frustrated, this episode is for you. "I always reach back. I don't look down on people. If I'm looking down, I'm looking down to reach up, to reach my hand out, to pick you up, because I've seen it happen." -James Shirley. James Shirley is a world-renowned chef who has worked in some of the finest restaurants in the world. He is known for his dedication to his craft and his ability to mentor and coach other culinarians. This is Chef James Shirley's story... James Shirley had always been passionate about music, but when he found himself without a place at Gramblan state, he decided to return to Chicago and look for a job. He ended up working in the kitchen of Spiasha, a Northern Italian restaurant. There, he was taught by the executive chef, Anthony J. Montuano. Montuano saw potential in Shirley, even though he was a disaster in the kitchen, eventually making him his sous chef. Shirley went on to have a successful career as an executive chef, breaking stereotypes along the way. In this episode, you will learn the following: 1. How James Shirley went from the streets of the South Side of Chicago to the shores of Hawaii 2. The demons that James Shirley had to fight along the way 3. How James Shirley became a successful executive chef Chapter Summaries: [00:00:04] - In the past, it was easy for an owner to buy his chef a car, get him an apartment or help him with his recreational activities. Now it's more difficult. On this episode of chef life radio, adam lamb and James Shirley will talk about how James Shirley came up in the industry in Chicago and how he went from the south side to the shores of Hawaii. [00:02:28] - Adam is happy to welcome James Shirley to the show. James got into cooking because he has a strong work ethic based on his family upbringing coming from the south. Adam's mother is Betty Shirley, a world-renowned jazz singer, the famous jazz singer who lives in New Orleans. James worked for the city of Chicago. James got a lot of training and mentorship at Bias. Anthony J. Montano, who is the executive chef and part owner of Spiesho, worked for the Levies. James was the only black guy in the kitchen in a five-star restaurant with no pedigree for a long time. James is happy when he goes on LinkedIn and sees a vast array of people of color at the level of executive chefs. Adam Lam is still working as a sous chef for the city of Chicago. Adam used to cook and call himself Moonlighting. Adam worked at Gordon's and Gordon S. Claire's restaurant in Jupiter, Florida. Adam has worked in some of the finest restaurants in Windy City. Back then, you could get paid what you were worth if you had owners willing to pay that. [00:17:58] - John's family came from Jackson, Mississippi, Alabama, and New Orleans. His grandparents left the south around the time of Emmett Till's Lynching. They came north and settled in the Bronxville area of Chicago. John didn't have a working functioning relationship with his mother in his early years. John's mom is a product of the Vietnam era, and she sang in New York for a while. Both you and your past have been intertwined for both good and bad reasons. You both had some rough times, and you came through it. You are still heavily involved in the recovery kind of network. You want to make sure that you stand for those people. It's not an attitude usually shared in the hospitality industry. [00:25:41] - The culinary world is like a pseudo-masochistic relationship. It's like leaving the dungeon and showing up again for the next day. Chefs go through a lot of abuse from their employers, their customers, and from their families to do what they do well. The number one thing that will lose them in their...

On The Path Here Scott chats with one of the Culinary World's most innovated and creative minds, James Beard Winner Todd English. Todd shares some amazing stories on The Path Here.

Will's engagement parody for Woody / The Grandson of the Vegemite inventor / Food Shame / Harry Free-Styles /  Learn more about your ad choices. Visit megaphone.fm/adchoices

Will's engagement parody for Woody / The Grandson of the Vegemite inventor / Food Shame / Harry Free-Styles / See omnystudio.com/listener for privacy information.

In 2011, Brandon decided to take his life-long love and talent for cooking to the next level by getting his first job in the restaurant industry. The reality of the industry was not as sunny as Brandon expected though. After years of packed, no-weekend work schedules and being on the receiving end of an intense amount of pressure and scrutiny, Brandon chose to exit the food business and enjoy his cooking skills outside of the workplace. In the summer of 2021, Brandon stumbled upon a book that finally could speak to his experience in the restaurant industry, Notes From a Young Black Chef by Kwame Onwuachi. In the book, Kwame takes the reader through the extreme highs and lows of a career in food and all the obstacles that come with being Black in the industry. In this episode, we talk about the overlap between Brandon and Kwame's stories as well as theatre and some of Brandon's funniest memories with food. This is a must-listen for any foodies out there! Brandon's Instagram Real Ballers Read website Real Ballers Read on Instagram --- Support this podcast: https://podcasters.spotify.com/pod/show/realballersread/support

Episode 69 The Rockstar Cook Jason Williams stops by to discuss his highs and lows in both the Music industry and Culinary world. Another must listen to episode! From Heavy Metal vocalist to Culinary wizard Jason talks with the Old Guys about his many trials, tribulations and successes in food and Metal! --- Support this podcast: https://anchor.fm/oldguystalkmetal/support

Ep. 30 The Culinary World of NYC ft. Chef David George by Tristan Taliano

Celine from Beignet Babe shares her story about coming from abusive kitchen environments to owning her own concept and the success and struggles she has been through. 

Episode Notes Got to chat with Rebecca Noren who is the Director of Product Partnership and Nutrition for Mings Bings and the Communications Director and Culinary Producer for Chef Ming Tsai. Rebecca knew straight away early on that she wanted to work in the culinary world after her internship working on the set of the PBS TV show Simply Ming with Chef Ming Tsai. All she did was one simple but powerful gesture to get her career started. Find Rebecca on instagram! @beccanoren.rd Follow us on the Social Medias! Instagram: @DietitiansUnknown Twitter: https://twitter.com/RDs_Unknown Linkedin: www.linkedin.com/in/JasonPark13