Podcast appearances and mentions of cynthia wong

As serious as we might take food, "it all turns to poop in 24 hours!" Pastry Chef & 6 time JBF nominee Cynthia Wong has a unique perspective on life and business. Here's what you will learn if you listen to Chef Cynthia on this episode? What is stopping you from reaching your dream? How is the London dining scene? Imagine the feeling of drinking champagne inside of a Fabergé egg? Who is on Goldbelly? Where to put yourself in order to succeed- a corner. When growing up Asian in the south wasn't so comfortable. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!    

Cynthia Wong is the Founder of Life Raft Treats. Cynthia knew she wanted to become a baker at a very young age. She went to culinary school in San Fransisco and then began working as a bread baker there. She then went off to culinary school in France and returned to the states and became a baker in various restaurants across the nation. She worked as a pastry chef in Atlanta for 12 years and moved to Charleston 8 years ago where she worked in her last restaurant. She burned out of the restaurant industry because she didn't appreciate how she was treated and what was unfairly expected of her. She then created Life Raft Treats in 2018 and it has beeb growing ever since. Life Raft Treats has done pop ups, food carts, food trucks, and now it's a full-on wholesaler. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "It's all I got." In this episode with Cynthia Wong we will discuss: Burning out of restaurants Starting small Chefs stealing credits from their cooks/bakers Inventing a unique product Being nominated for a James Beard Pop ups Food trucks Wholesale Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.   Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? I have a gear that other people don't What is your biggest weakness? I'm really impatient What's one thing you ask or look for when interviewing/growing your team? What's your favorite stupid movie? What's a current challenge? How are you dealing with it? Supply chain and inflation Share one code of conduct or behavior you teach your team. Don't be a asshole and don't let anyone be an asshole to you What is one uncommon standard of service you teach your staff? Try our best to accommodate wacky ideas If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be as generous as you can possibly be Don't be an asshole Don't let anyone be an asshole to you Contact: Website: https://www.liferafttreats.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Cynthia Wong for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

On this episode of the Cultivated by Caryn Show, Caryn is joined by guest Cynthia Wong, founder of Life Raft Treats and 6x James Beard Foundation Award Semifinalist for Outstanding Pastry Chef. Cynthia has trained and worked both overseas and in the U.S. perfecting her craft as a pastry chef. Having worked in various restaurants in multiple capacities for years, she traded that demanding lifestyle for quality of life with her young family and to pursue her own dream - which is Life Raft Treats – a company that celebrates old fashioned ice cream treats with a modern, artisan twist! Learn more at https://www.liferafttreats.comCultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC###Get great recipes from Caryn at https://carynantonini.com/recipes/

We're still working on season 4, but in the meantime we're sharing some shows that we love! Today's guest episode is from the So You Want to Run a Restaurant podcast powered by Back of House. Back of House connects restaurant operators with the technologies and ideas they need to move their businesses forward.This episode, "Fighting Burnout and Building a Retail Brand" is a conversation with Cynthia Wong of Life Raft Treats, a decorated pastry chef who left the fine dining industry to start an innovative ice cream novelty food truck that has blossomed into a thriving digital business. If you like what you hear, check out So You Want to Run A Restaurant podcast and subscribe!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We talk to decorated pastry chef Cynthia Wong about how her creative ice cream novelty truck Life Raft Treats evolved into an online sensation.

Think an egg is just an egg? Think again. While professional cooks, and especially pasta chefs and bakers know the power of a perfect egg, most of the rest of us are still in the dark as to the differences between the ones on sale and all those other ones that are free range, or organic, or even gathered from a neighbor's coop. That was the case for Jeremy Storey too of Storey Farms on Johns Island, SC. He was a chef at Chicago's elite three-Michelin-star restaurant Alinea, and until he traded in his apron to become a farmer, he'd never considered what makes a perfect egg. That's been his mission these last eight years, and it's won him some of Charleston's most discerning culinary customers, including past guests Cynthia Wong of Life Raft Treats and Jason Stanhope of FIG. In fact, you'll see Storey Farms on many a Lowcountry menu, and even in my fridge. Once you have a Storey Farm egg, there's no going back.

Who’s ready for some ice cream? After a resume build that reads like a “best restaurants in the South” list incl. Cakes & Ale in Atlanta, Empire State South also in Atlanta, Rhubarb in Asheville, and Butcher & Bee in Charleston, Chef Cynthia Wong left the pressures of a restaurant kitchen to hit the streets on her own in a food truck she calls Life Raft Treats, making and serving grown up novelty ice creams and pint flavors. Sweets are Cynthia’s artistic medium, and her current crayon box of ice cream perfection garnered her a sixth James Beard nomination for Outstanding Pastry Chef from the inside of this tiny truck. Her combo of talent and sense of humor is all wrapped up in the cool treats she sometimes calls “weaponized mouth joy,” so here’s a bite of joy for your beginning of summer.  

Lindsay takes a break from calling her pals (don’t worry Corona-Phone-A-Friend is coming back with special guests Cynthia Wong and Rudy Mohosky later this week) to check in and tell you what she’s been eating and cooking in this wild post-Covid-19 world.

For the final installment of HRN On Tour recorded live at Charleston Wine + Food, Kat and Hannah were joined by three indomitable women in the Charleston food scene: Gillian Zettler (Executive Director of Charleston Wine + Food), Cynthia Wong (Founder of Life Raft Treats), and cookbook icon Nathalie Dupree. In this segment, the topics range from ice cream flavors to the joys and challenges of organizing a major food festival. Plus, Nathalie Dupree teases stories from her newest book, Nathalie Dupree’s Favorite Stories and Recipes. HRN On Tour is powered by Simplecast.

Sarah sits down with Cynthia Wong, Chef/Owner of Life Raft Treats to discuss her career as a pastry chef, what lead her to start her own business and the famous Not Fried Chicken ice-cream treat that dazzles all who behold it. She gets real about the misconception that you have to work 80 hours a week to be a “real” chef and talks navigating the tough times in her career.

For our biggest and best episode of HRN Happy Hour yet, the HRN crew was joined by Harry Rosenblum (host of Feast Yr Ears), celebrity chef Maneet Chauhan, pastry genius Cynthia Wong, and culinary innovator Vik Patel. Plus, surprise drop in guests Eli Sussman, chef Todd Richards, and many more friends came by the tent to celebrate Harry’s birthday. HRN On Tour is powered by Simplecast.

We are kicking off 2019 with the launch of a new multi-sector fund, The Partnership for the Bay’s Future - a collaborative regional investment and policy effort to respond to housing needs and support vibrant communities of racial and economic inclusion across the Bay Area. Hear more about its launch and the coalition efforts it took to bring these funds about, from Maurice A. Jones, Morgan Harper and LISC Bay Area’s Executive Director, Cynthia Wong.Support the show (https://secure.givelively.org/donate/local-initiatives-support-corp)

Women in medicine and anesthesiology

Everyone is obsessed with Charleston pastry pro Cynthia Wong. (Okay, maybe everyone is just us.) But everyone should be obsessed! Cynthia, the executive pastry chef at Butcher & Bee, is crazy talented when it comes to sweet stuff and baked goods and she’s made a name for herself on the smokin’ hot Charleston food scene with her crave-worthy creations. Cynthia talks about great dairy, seafoam candy, bakewell tarts, and more. Joining host Kerry Diamond are our friends from Effinbradio: Lindsay Collins, Nikki Fairman, and Philip Michael Cohen. The interview with Cynthia was recorded at their new studio/bar/hangout in Charleston. (Go visit!) And speaking of nerdy, tap into your inner cheese nerd for the second half of our show. Mark Goldman, the founder of Formaticum cheese papers, explains how to properly store and care for cheese. Cheese is a living thing! You can’t just shove it in a plastic container and Mark explains why. Thank you to the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast

Phil (finally) joins Lindsay and the STUNNINGLY perfect Cynthia Wong (actually perfect in every way) in the studio to discuss why most diners hate waiting really normal amounts of time for food to be cooked in restaurants.  Phil discovers an app that lets you virtually taste food.  It’s really somethin’.  Cynthia brings us a bucket … Continue reading Episode #74: You’re going to have to wait longer. →

Author Bruce Feiler takes us back to his hometown of Savannah, Georgia, head into the kitchen with Charleston, South Carolina-based pasty chef Cynthia Wong, and G&G assistant editor Jed Portman shares his family's secret for perfect fried chicken.

Epidural Labor Analgesia Is Associated with a Decreased Risk of Postpartum Depression: A Prospective Cohort Study, and the editorial Double Duty: Does Epidural Labor Analgesia Reduce Both Pain and Postpartum Depression?

Human Rights Watch's recent report on telecom surveillance in Ethiopia focuses a lot of attention on the role of Chinese contractors who are building out the country's new communications infrastructure. One of the co-authors of that report, Cynthia Wong, joins us for more on the role of Chinese tech companies operating in Ethiopia and her recommendations for what should be done to protect Ethiopians' civil and political rights.

March 2014 Obstetric Anesthesia Collection

Maternal Mortality

Obstetric Anesthesia, obstetric hemorrhage

Guest: Cynthia Wong, MD Host: Lisa Mazzullo, MD Epidural anesthesia has changed dramatically since its introduction to the obstetric arena in the early 1970s. Now we have various types of epidurals we can administer during labor. One of the major obstacles for anesthesiologists is determining how women perceive pain during labor and how to administer the proper dosage of pain medication. Dr. Cynthia Wong, associate professor of anesthesiology at Northwestern University's Feinberg School of Medicine, joins host Dr. Lisa Mazzullo to discuss these issues, and her recent study that looks at the rate of Cesarean deliveries when epidural anesthesia is administered at different times during labor.

Guest: Cynthia Wong, MD Host: Lisa Mazzullo, MD Epidural anesthesia has changed dramatically since its introduction to the obstetric arena in the early 1970s. Now we have various types of epidurals we can administer during labor. One of the major obstacles for anesthesiologists is determining how women perceive pain during labor and how to administer the proper dosage of pain medication. Dr. Cynthia Wong, associate professor of anesthesiology at Northwestern University's Feinberg School of Medicine, joins host Dr. Lisa Mazzullo to discuss these issues, and her recent study that looks at the rate of Cesarean deliveries when epidural anesthesia is administered at different times during labor.