Podcast appearances and mentions of daniel holzman

On today's episode, we talk about protein, one of the biggest topics in food today. First up is a really fun conversation with our friend Daniel Holzman. Daniel is the chef and owner of Danny Boy's Pizza in Los Angeles and cofounder of The Meatball Shop in New York City. This is a guy who knows about cooking with beef while balancing his diet for optimal health. We also talk about the pizza game and the creative ways he cooks to maximize his daily protein intake.Also on the show, we have a fascinating talk with sports dietitian Christina Chu. Christina works with professional athletes and actors on building programs to balance their diets and compete at the highest level. We talk about Christina's favorite sources for protein (beef included) and how she likes to think visually about the plate, balancing carbs, vegetables, and protein. This special episode was brought to you by Beef. It's What's For Dinner. On behalf of the Beef Checkoff. USDA recommends a safe minimum internal temperature of 145ºF for steaks and roasts, and 160ºF for ground beef.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

After building The Meatball Shop into a national brand, chef and restaurateur Daniel Holzman experienced success's highs and multimillion-dollar failures. Along the way, he learned hard truths about leadership, workplace culture, and lessons that led to Danny Boy's Famous Original Pizza. Listen now to learn about the importance of authenticity, better workplace culture, and not letting ego get in the way of financial success. Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

The BanterThe Guys are stoked about The Restaurant Guys LIVE with Rocco DiSpirito taking place at the theater next door on March 14, 2025! In other earth-shattering news, Francis changes his mind.The ConversationThe Restaurant Guys welcome pizza pioneer Daniel Holzman who was determined to bring NYC slices to LA. They discuss some of the challenges and joys of great pizza and why Daniel wants to share that with California. The Inside TrackThe Guys and Daniel, co-host of On the Line, talk about the loss of food journalism and how a quality podcast can help fill that void.“You start to see the breakdown of information that is actually useful to people, which for me is the biggest sadness. I think (the podcast) definitely plays a useful and realistically a positive role in society, which is a nice place to start if you're going to think about adding something to the already overcrowded conversation,” Daniel Holzman on The Restaurant Guys Podcast 2025BioDaniel started his cooking career at the age of 15 at Le Bernardin in New York City until he attended the Culinary Institute of America. In 2010, Daniel co-founded The Meatball Shop in New York City followed by five more locations.He moved to LA to embark on a new passion, pizza, and opened Danny Boy's Famous Original in 2021. He opened his second location in the summer 2024, and has his plans for a third.He is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, and The Meatball Shop Cookbook.He is a co-host of On the Line podcast with Amanda Freitag. InfoDanny Boy's Famous Original Pizzahttps://www.dannyboysfamousoriginalpizza.com/Link to On the Line podcasthttps://podcasts.apple.com/us/podcast/on-the-line/id1739016869Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become an RG Regular today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

This week, we chat with Chef Daniel Holzman, who owns Danny Boy's Famous Original, a two-location operation in Los Angeles, California. We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy's and what he has learned in the restaurant business. Danny Boy's locations are currently safe. We would like to recognize Danny Boy's, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders. More background on Daniel: Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast's finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn't fast food; it's one of America's most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy's right now.” He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.More on the LA WildfiresAmong the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s

Hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome their friend, Mister Do-it-All Billy Harris to On the Line. Billy is a fundraiser (Alex's Lemonade Stand, No Kid Hungry), TV judge (Iron Chef), and a culinary host with the most who can work a crowd like no other! Billy has been performing since a young age and tells Amanda and Dan his come-up story, why hosting runs in his blood, how he pulls together massive food events, secrets of auctioneering, and so much more. Don't miss this hilarious episode!

Hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome friend and multi-hyphenate Chef Elizabeth Falkner to On the Line. Based in California, chef Falkner cooks both savory and sweet, is a fitness advocate, a restauranteur, philanthropist (James Beard Foundation), reality show competitor and judge (The Next Iron Chef, Top Chef Masters, Top Chef), an entrepreneur, and a documentarian (Sorry We're Closed). We caught up with Elizabeth and talked about all of her work— including her new beverage line (T'MARO)—and what drives her to cook, speak, and teach all over the world. You won't want to miss this inspiring episode!

Hosts Amanda Freitag and Daniel Holzman are on the West Coast and welcome their friend restaurateur/chef and fellow Chopped judge, Chris Santos, to On the Line. Chef Santos began his career washing dishes at a small Rhode Island restaurant before pursuing cooking as a career, and is the founder of the restaurants Beauty & Essex and The Stanton Social, both on the Lower East Side in New York City. We caught up with Chris and talked about his younger chef days and his current life, working with the band Metallica on their whiskey brand, starting a heavy metal record label, and much more!

Hosts Amanda Freitag and Daniel Holzman are on the West Coast and welcome restaurateur and chef Timothy Hollingsworth to On the Line. Hollingsworth began his career working under legendary chef Thomas Keller at The French Laundry and these days, he's the brains behind Otium restaurant and Chain, chef-driven takes on chain restaurant classics, both in Los Angeles. We caught up with the father and farmer and talked about his younger chef days and his current life, parenthood, and so much more!

Hosts Amanda Freitag and Daniel Holzman are on the West Coast and welcome their friend and mentor, chef Sherry Yard, to On the Line. Chef Yard is a legendary pastry chef, philanthropist, TV judge (Top Chef, Cake Wars), teacher, cookbook author, and the talent behind Bakery by the Yard in Los Angeles. We caught up with her — and feasted on the treats she brought for us — and talked about her time working with Wolfgang Puck, cooking for movie stars and presidents, working seven days a week, why she's the best mentor from Singapore to Santa Monica, and so much more!

Hosts Amanda Freitag and Daniel Holzman are on the West Coast and welcome their dear friend chef Nate Appleman to On the Line. Chef Appleman (The Next Iron Chef, Chopped) is a pizza-maker, butcher, philanthropist— and he recently moved with his family to Australia! We caught up with him just before his move to talk about opening restaurants from coast to coast, his work with Chipotle, traveling the world, his family, his next adventure Down Under, and so much more!

Hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome friends and business partners Jon Shook and Vinny Dotolo to On the Line. Jon & Vinny changed the way Los Angelenos eat, literally, and on this episode they talk about their origin story, making their way from Florida to California, their early days of catering, opening restaurants in Los Angeles (animal, Son of a Gun, Jon & Vinny's, Petit Trois), and so much more! Listen on Apple, Spotify, Amazon, YouTube — and everywhere you get podcasts

Follow him Here: @chefholzman Daniel Holzman started cooking at the age of 15 at the elite Le Bernardin in New York City. Four years later, he attended The Culinary Institute of America on a full scholarship from the James Beard Foundation. Since then, he's worked at numerous acclaimed eateries including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel co-created The Meatball Shop, dedicated to serving the best meatballs in the world, in New York City. He is the co-author of the best-selling The Meatball Shop Cookbook, published in 2011, and is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. Over the course of his culinary career, he has been featured in publications such as The New York Times, Saveur, GQ, People, and Food Network Magazine and has appeared on Selena + Chef, The Tonight Show, and Good Morning America, among others. He now owns and operates Danny Boy's Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles.www.dannyboysfamousoriginalpizza.com

On this episode, hosts Amanda Freitag and Daniel Holzman are on the West Coast where they welcome philanthropist and chef Roy Choi to On the Line. Chef Choi is a pioneer of food trucks (his Korean-Mexican food truck /company Kogi put food trucks on the map and inspired the movie Chef) and on this episode, he shares epic stories of cooking and opening restaurants in Los Angeles, his taco venture Tacos Por Vida, and his incredible work exploring food issues with Broken Bread.

We took the show on the road! On the Line hosts Amanda Freitag and Daniel Holzman are back and in sunny Santa Monica catching up with some of California's finest culinary talents. Here's a sneak peek of OTL on the West Coast — guests include food truck king chef Roy Choi, best-friend chefs Jon + Vinny, documentarian/chef Elizabeth Falkner, fellow Chopped judge chef Chris Santos, and more!Look for new episodes every Thursday starting July 4 — listen everywhere you get podcasts.

Hosts Amanda Freitag and Daniel Holzman welcome their longtime friend John DeLucie to On the Line. The chef and memoirist (The Hunger) shares hilarious stories of traveling with Amanda in Italy, talks about his days cooking at Graydon Carter's celebrity-filled restaurant, the Waverly Inn, and reveals how daily meditation changed his life. John also discusses his newest NYC restaurant, Ambra, his current work with CookUnity, fatherhood, and so much more. Don't miss this episode!

Hosts Amanda Freitag and Daniel Holzman welcome their friend chef Leah Cohen to On the Line. Leah talks about opening restaurants in NYC, her experience competing on Top Chef (season 5), traveling and cooking around the world, becoming a mom — and so much more. Leah also shares news about expanding her mini Pig & Khao restaurant empire and opens up about her Asian-American identity. You won't want to miss this very real (and funny) episode!

Hosts Amanda Freitag and Daniel Holzman welcome their friend Chef Marc Forgione to On the Line. On this episode, the Next Iron Chef shares stories of opening restaurants in New York City, discusses his career goals and his famous dad, Chef Larry Forgione, talks about his long culinary journey from Long Island to UMass — and so much more. Don't miss this exciting episode!

This week, hosts Amanda Freitag and Daniel Holzman welcome their dear friend Chef Missy Robbins to On the Line. Missy shares stories of her early days working in Chicago and talks about her culinary journey building her acclaimed Brooklyn restaurants (Lilia and Misi). We cover everything from Missy falling for restaurant pranks to her time staging at The French Laundry — and so much more.

On this episode, hosts Amanda Freitag and Daniel Holzman welcome Chef Jonathan Waxman to On the Line. Chef Waxman is one of the pioneers of California cuisine and he shares epic stories of cooking with the legendary Alice Waters, opening restaurants in California and New York, and celebrating 20 years of his acclaimed NYC restaurant, Barbuto. You won't want to skip this one!

On the Line is a weekly podcast where award-winning chef/ entrepreneurs Amanda Freitag and Daniel Holzman talk to some of the world's most inspiring innovators in the culinary, entertainment, and design worlds about what drives them, what challenges them, what they're most excited about—and what they think the culinary world of tomorrow might look like.

Pizza Week continues! On this episode, we chat with the one and only Daniel Holzman, the chef and owner of Danny Boy''s Famous Original Pizza in Los Angeles. Daniel is a good friend of TASTE and Matt's longtime writing partner (they wrote Food IQ together). Here they catch up about all things pie, including what Los Angeles was missing when Danny Boy's jumped into the scene a few years back. We find out about Daniel's detailed approach to bring New York City slices to the West Coast, his upcoming expansion plans, and what excites him about pizzas around the world. It's good catching up with our friend, as always.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DANIEL HOLZMAN:This Is TASTE 69: Daniel Holzman [TASTE]The Dish: Daniel Holzman [CBS]One of LA's Best New York City-Style Pizza Shops Expands to Westwood [Eater]Are You Team Ranch on Pizza? [TikTok]

Jim reflects on a classic Cult/Horror film from Director Larry Cohen - 1974's "It's Alive," starring John P. Ryan, Sharon Farrell, Andrew Duggan, Guy Stockwell, James Dixon, Michael Ansara, William Wellman Jr, Robert Emhardt, Shamus Locke and Daniel Holzman. A young couple faces a virtual nightmare when it's child is born a mutant/killer. The race is on to stop the infant from killing again. Find out more on this episode of MONSTER ATTACK!, The Podcast Dedicated To Old Monster Movies.

Jim reflects on a classic Cult/Horror film from Director Larry Cohen – 1974’s “It’s Alive,” starring John P. Ryan, Sharon Farrell, Andrew DuggaN, Guy Stockwell, James Dixon, Michael Ansara, William Wellman Jr, Robert Emhardt, Shamus Locke and Daniel Holzman. A young couple faces a virtual nightmare when it’s child is born a mutant/killer. The race … It’s Alive (1974) | Episode 394 Read More » The post It’s Alive (1974) | Episode 394 appeared first on The ESO Network.

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

Welcome to another wild episode of PIE 2 PIE Pizza Podcast on Hot Tongue TV! Today, we had the pleasure of sitting down with Daniel Holzman, the genius behind Danny Boy's Famous Original Pizzeria, nestled in the heart of downtown Los Angeles. It was a beautiful, sunny L.A. morning and we got to chat right outside the restaurant. Daniel is not only a restaurateur but also an author, a pilot, and a black belt in jiu-jitsu. We covered all of that and much more in this conversation. After the interview, Daniel graciously took Alex on a tour of his entire kitchen, showcasing the impressive operations and introducing me to his talented team. It was evident that his organization was well-run, and the hospitality was nothing short of incredible. But let's talk about the pizza itself. The fermentation bubbles, the mesmerizing coloring—I had only seen such pizza perfection on the internet until now. And let me assure you, it tasted every bit as good as it looked. Daniel, thank you for your time and for sharing your expertise with us! We hope our listeners enjoy this conversation. Get ready to be blown away by the exceptional flavors and craftsmanship and character of Daniel Holzman at Danny Boy's Famous Original Pizzeria. Enjoy! https://www.dannyboysfamousoriginalpizza.com/ https://www.instagram.com/dannyboysfamousoriginal/    

Molly and Kristin chat with Matt Rodbard; writer and founding editor of the online food and culture magazine TASTE, all about his career in food media. He reveals the surprising way he got started, how his collaborations came about and the documentary visual style of some of his books. He shares some ups and downs of his writing career, how he balances his many projects and his hopes and excitement for the future of cookbooks. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsMatt RodbardWebsiteInstagramTwitterTasteThe Taste PodcastTaste Pitching Guideline Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showKoreatown: A Cookbook by Deuki Hong and Matt RodbardFood IQ by Daniel Holzman and Matt RodbardPok Pok by Andy RickerLasagne by Anna HezelBeyond the Great Wall by Jeffrey Alford and Naomi DuguidAndrea Nguyen's booksPriya Krishna's booksAlison Roman's booksMasala by Anita JaisinghaniChaat by Maneet Chauhan and Jody EddyTin to Table by Anna HezelSheet Pan Chicken by Cathy ErwayMaangchi's Real Korean Cooking by Maangchi

We're big fans of Marissa Mullen, and we are really super excited to have her in the studio to talk about her career working in the music industry (she worked at both The Tonight Show Starring Jimmy Fallon and The Late Show With Stephen Colbert), but mostly to talk about cheese. She's the author of two books revolving around modern entertaining and the art of the cheese plate. Her latest, That Cheese Plate Wants to Party, is a sharp and highly enjoyable guide to buying cheese for all sorts of occasions, including a solo evening at home. Also on the show we catch up with Daisy Alioto, the co-founder of innovative media company, Dirt, which has been called the "Village Voice of the Internet" (a big compliment). We talk about how food lives and breathes on the Internet, and dive into Web3's influence on the restaurant industry. Are we ready for a "post-food" reality?Get your tickets for Matt Rodbard and Daniel Holzman live at the Los Angeles Public Library on April 23.MORE FROM MARISSA MULLEN: How to Cut Every Type of Cheese [Salon]Everything You Ever Wanted to Know About Cheddar [F52]Death of the Podcast [Dirt]A-List Mukbang [Dirt]FOLLOW, FOLLOW, FOLLOW:instagram.com/thatcheeseplateinstagram.com/daisandconfusedinstagram.com/mattrodbardinstagram.com/taste

Comedians writing books about food is nothing new, and in some cases, we are pretty allergic to the practice. But with Dan Ahdoot's smart and candid memoir, Undercooked, the Cobra Kai actor and longtime stand-up comedian has written with truth and wit, and we couldn't put the book down. In this episode, we talk with Dan about his time working at the infamous Spotted Pig in New York, and we ask for some of his go-to spots for Persian and Korean food in Los Angeles. We also find out what pops on the craft service table and how a recent encounter with Jerry Seinfeld was just as you would expect it: awkward and hilarious. Also on the show, Aliza and Matt join producers Pat Stango and Shalea Harris for what can only be described as a fantasy football-style draft of the farmers market produce. With the number one pick in the 2023 fruit and vegetable draft…tune in to find out where strawberries, Golden Crisps, and concord grapes land.Get your tickets for Matt Rodbard and Daniel Holzman live at the Los Angeles Public Library on April 23.MORE FROM DAN AHDOOT:Dan Ahdoot Is Sticking With Grocery Delivery [Grub Street]TASTE Podcast 171: Zosia Mamet [TASTE]Green Eggs and Dan [Apple Podcasts]FOLLOW, FOLLOW, FOLLOW:instagram.com/standupdaninstagram.com/mattrodbardinstagram.com/tasteBuy: Undercooked

The boys are back this week with a fun-filled-foodie-feature with world renowned restaurateur, Chef Daniel Holzman. Chef Daniel has previously been on Joe Rogan Experience Podcast, Beat Bobby Flay, and author of many leather bound books. Chef Daniel chops it up with Dale and Von about cooking, restaurants, owning restaurants, and some of their favorite meals. This episode is more than a tasty one! Bon appetite! Guest: Chef Daniel Holzman Socials: Instagram: https://www.instagram.com/chefholzman/?hl=en Twitter: chefholzman Websites: https://www.themeatballshop.com/team-member/daniel-holzman/ https://www.dannyboysfamousoriginalpizza.com/ Show Intro Music - Dale not Dale Podcast Rap Show Presenter: Good Ranchers - Use our code "DNDPOD" https://www.goodranchers.com/ Producer - Audio/Visual: Magnus (John Manigold) - Manigold Multimedia - IG @manigoldmultimedia Art Director - Vittorio Fragale IG @vittorio.fragale

Michael Chernow is the founder of Seamore's, co-founder of The Meatball Shop, and co-founder of Wellwell. Quite literally the modern day renaissance man, Michael is a restaurateur + entrepreneur, TV host, fitness personality, and family-man, dedicated to inspiring the world through positivity, hospitality and service. After navigating the restaurant industry since the ripe age of 13, Michael graduated with degrees in Culinary Arts and Restaurant Management from the French Culinary Institute. Staking his claim in New York City's highly competitive restaurant scene with a place of his own seemed like the obvious path for Michael — and that's exactly what he's done, all the while, staying grounded in his mission to create opportunity for health + happiness for his community. Partnering with his childhood best-friend, Daniel Holzman, THE MEATBALL SHOP opened its doors in February 2010. Together they have grown THE MEATBALL SHOP to 8 locations in New York, Washington DC and Connecticut, published the highly acclaimed The Meatball Shop Cookbook, and have celebrated brand collabs with VANS, Carhartt, and Champion, to name a few. In 2015 Michael launched the widely successful, sustainable seafood concept, Seamore's. More on https://michaelchernow.com/about Michael's Podcast: https://michaelchernow.com/blog Michael's videos: 10 Things Michael Chernow Can't Live Without | GQ : https://www.youtube.com/watch?v=ch-BEBXNFHw Chef Michael Chernow shares meals to make more with your groceries l GMA: https://www.youtube.com/watch?v=DURSPj5Xdms How To Build New Healthy Habits | With Michael Chernow : https://www.youtube.com/watch?v=OLkVXJc0H0U Michael Chernow on Mind Pump: https://www.youtube.com/watch?v=VLMpDzE-L-g CHAPTERS 0:00 – Intro 0:09 – The single habit that can take your life to the next level 4:10 – Michael's journey to becoming a successful entrepreneur 12:36 – How he's channeling his trained assassin mindset into his business 15:37 – What distinguishes your new venture from previous failures? 23:09 – The first step one should take to get in shape 30:01 – Michael's views on masculinity being taboo, and the values that shaped him 36:29 – Advice on how to make a name for yourself and make money 42:37 – His thoughts on the future of nutrition and wellness 43:50 – “Pay for your health, or you're going to pay when you are unhealthy” 46:52 – How to choose a product that is actually good for you 50:21 – What would Michael do if time and money were not an issue? CONNECT WITH MICHAEL Web: https://michaelchernow.com/ Kreatures of Habit: https://kreaturesofhabit.com/ Instagram: https://www.instagram.com/michaelchernow Facebook: https://www.facebook.com/MichaelPChernow/ Twitter: https://twitter.com/MichaelChernow FOLLOW US High-Level Podcast YouTube: https://www.youtube.com/@AxelAxePodcast Instagram: https://www.instagram.com/highleveltv Axel Axe: YouTube: https://www.youtube.com/c/AxelArzola/ Instagram: https://www.instagram.com/axelaxeofficial/ Facebook: https://www.facebook.com/heyaxelarzola/ Twitter: https://twitter.com/AxelAxeOfficial Red Axe Media Website: https://redaxemedia.com/ Instagram: https://www.instagram.com/redaxe.media/ --- Support this podcast: https://podcasters.spotify.com/pod/show/axelaxe/support

Tom Simoneau, co-owner of Simoneau Vineyards is here with his annual Wines of the Year show for 2022, on California Wine Country with Steve Jaxon, Harry Duke and Dan Berger. Every year, Tom Simoneau brings us his favorite wines of the year at the end of December. You can hear the episodes for 2018, 2019, 2020 and 2021 here on the CWC website and you can read about the years 2017, 2016 and 2015 on Tom's website. Book of the Year Food IQ, 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts by Daniel Holzman & Matt Rodbard. ($35) You're probably thinking Food IQ? Is that a wine book? Well, wine is food, sans aucune doute, e senza dubbio! The more you become involved with wine, you will tend to choose wine to match what you're serving for dinner. So this fun and informative cookbook will help even the most timid cook take a walk on the wild side! The extensive website is a bonus, www.foodiq.co On the following list of Tom Simoneau's Wines of the Year for 2022, the wines are listed with their approximate retail price, and those available at Bottle Barn are marked with @BB after the price. Best Whites Sparkling Wine Caraccioli Cellars 2016 Blanc de Blancs, Escolle Vineyards, Santa Lucia Highlands, $85. I love my job! Every year I discover something new. This year it's Caraccioli Cellars. This sparkler took my breath away. Tiny, tiny bubbles that tickle the tongue. Can a glass smile? With this wine in it, it does. Winemaker Scott Caraccioli says all the wines he makes are estate grown, so he has complete control. And it shows up in the glass. They make small lots, so their wine club is highly recommended. caracciolicellars.com Chardonnay Cuvaison 2020 Coeurtina, Napa Valley, Los Carneros, $60. We recently learned that there are now 8 billion people in the world today. That's almost as many Chardonnay brands on the market! But, I'm up to the challenge. I'll taste them all so you don't have to. This Cuvaison Coeurtina Chard is one you do not want to miss. From its shimmering gold color, to its floral aroma and complex mouth feel, what else do you need? Maybe a nice piece of salmon? Check out their beautiful facility in Carneros. cuvaison.com Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Sauvignon Blanc Dry Creek Vineyards 50th Anniversary 2021 Fume Blanc, Sonoma County, $16, @ BB All together now - Celebration now, come on, du ta du da du du.  Not much of a singer but Dry Creek Vineyards brings me to song. Celebrating 50 years, that's a long time! 50 years ago founder Dave Stare planted Sauvignon Blanc in Dry Creek Valley. Today his daughter, Kim and her husband, Don Wallace, run the winery. Can I call them the first family of Dry Creek Valley? Why not! Here's to the next 50! drycreekvineyard.com Off Dry White Morgan 2021 Double L Vineyard Riesling, Santa Lucia Highlands, $24, @BB. Morgan opened their doors in 1982 after Dan Morgan Lee met a banker that shared his vision of starting a winery. That banker would eventually become his wife. Wondering what a really good California Riesling tastes like, wonder no more. From grapes grown on the only certified organic vineyard in the Santa Lucia Highland. These foot stomped grapes made a 10.6% alc. wine showing apple and white peach, more fruity than sweet. Kabinett style. Bright and dry. morganwinery.com Most Fun Wine Harry, Tom, Dan & Steve. 19 Crimes, Martha's Chard, California Chardonnay, $11.99, @BB Can you ever have too much of a good thing? Now, a Martha Stewart Wine. Let's see, Martha's name appears on cookbooks, magazines, TV shows, home wares, restaurants, mail order meal kits, she's also a home designer and now wine! Martha, what took you so long? With a click from the back of the bottle, Martha tells you all about it. Who knew? Even her bottle talks. Click and hear her for yourself. Martha's Chard, it's a good thing.  https://19crimes.com/products/19-crimes-marthas-chard

Michael Chernow is a Serial Entrepreneur, Restauranteur, Podcast Host, and expert in wellness, fitness, and nutrition. Most recently, Michael founded and launched Kreatures of Habit, an in-your-face lifestyle and wellness brand, reimagining how you establish healthy habits. Partnering with his childhood best friend, Daniel Holzman, THE MEATBALL SHOP opened its doors in February 2010. Together they have grown THE MEATBALL SHOP to 8 locations in New York, Washington DC, and Connecticut published the highly acclaimed The Meatball Shop Cookbook, and have celebrated brand collabs with VANS, Carhartt, and Champion, to name a few.  Michael's affinity for understanding human motivation and identifying gaps in the marketplace has quickly secured “Michael Chernow” as a household name, especially in entrepreneurial circles. Additionally, his commitment to openly sharing his experiences, lifestyle, and motivation on social media, speaking panels, and interviews, has solidified his place as a “go-to” resource for aspiring business owners + entrepreneurs.  Follow Michael @michaelchernow on all social media platforms and at www.michaelchernow.com. Key point topics and studies mentioned: Background of how and why he started Kreatures of Habit Michael's sobriety journey and battle against addiction Breathwork and meditation Michael's daily routines for optimal health and fitness H.V.M.N. Podcast Fam: We're giving you an exclusive offer. You are some of our most loyal fans, and we want to give you a special reward. Use HVMNPOD10 to get 10% off your next H.V.M.N. order. _____________________________________________________________ Learn More About H.V.M.N. here: https://hvmn.com/blogs/podcast. Send a message to podcast@hvmn.com with feedback, questions, and guest suggestions!

While at the LA Chef Conference last week, Andrew met the charming and passionate Chef Tolu "Eros" Erogbogbo, who's heading up the most talked-about popup in the LA area this year. Andrew and Chef Eros found some time to meet up before Andrew blew town to record this interview at the site of Eros'  West African popup, ILÉ, which has taken Los Angeles by storm since it launched in April.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Daniel Holzman of Danny Boy's Famous Original pizza in Downtown Los Angeles, joins us to discuss the evolution and practical benefits of online ordering. 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 information.

Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for 4 years until, at the suggestion of chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. Daniel's culinary journey has led him through some of the country's finest restaurants including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop on New York City's Lower East Side. This episode is brought to you by Authors Unite. Authors Unite provides you with all the resources you need to become a successful author. You can learn more about Authors Unite here: https://authorsunite.com/​​​​​​​​ Make sure to subscribe so you don't miss out on my future videos. --- Support this podcast: https://anchor.fm/authorsunite/support

It's Saturday and the weather isn't the best. There is no better time to discuss pizza. Acclaimed chef and industry veteran Daniel Holzman's is talking Danny Boy's Famous Original.

Growing up in NYC, Daniel Holzman's first job was delivering pizza. Now, as the owner of Danny Boy's Famous Original, the thought of an office job still doesn't appeal to him. Daniel rolls out dough and spreads toppings all day every day and loves every second of it. Listen in as Daniel talks about changes in the restaurant industry, the support of investors, and how Danny Boys came out on top despite opening during a global pandemic.

In your quest to become a better home chef, you probably find yourself wondering things like: What potato should I use in this recipe? How much salt should I put in this dish? Am I even making spaghetti right? But then you forget to Google the answer to your question, or if you do, you feel overwhelmed by the number of opinions out there.Well, my guest will cut through that noise and answer some of your cooking FAQs once and for all. His name is Daniel Holzman and he's a chef and the co-author, along with Matt Rodbard, of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Today on the show, Daniel will offer his advice on whether the kind of onion and potato you use in a recipe matters, and whether it's okay to use frozen vegetables. He explains why you should be less worried about getting foodborne illnesses from meat, and the type of food that's more likely to make you sick. Daniel offers the lowdown on salt, including how to figure out exactly how much you need in a dish; when to use the convection bake function on your oven; his recommendations for the best frying pan and chef's knife; the secrets to making perfect spaghetti, scrambled eggs, and steak; and plenty of other tips as well.Resources Related to the PodcastDaniel's restaurants:The Meatball ShopDanny Boy's Famous Original PizzaAoM Article: The Best Way to Salt MeatAll-Clad 10-Inch Frying PanWusthof Classic 10" Chef's KnifeVictorinox 8" Chef's KnifeAoM Article: Cooking With Cast IronVideo of Daniel Making Honey Boo Boo's "Sketti"AoM Article: How to Make James Bond Scrambled EggsAoM Article: Grilling the Perfect SteakConnect with Daniel HolzmanFood IQ WebsiteDaniel on TwitterDaniel on IG

Cookbook authors Daniel Holzman & Matt Rodbard answer your cooking questions & we head into the kitchen with Kenji López-Alt for a lesson on Mapo Tofu

Some cookbooks are just a collection of recipes. That's great, but how about cookbooks that take you to the next level as a cook, imparting techniques and strategies to make you better at your craft? That's what we're talking about. Renee and Sara round up some of our favorites that taught us, and can teach you, some new tricks in the kitchen. Note: For more links, visit this episode's link on our website. Resources from this episode: Alice Waters and elitism (NYT) Cooked, by Michael Pollan Cookbooks mentioned in this episode: Salt Fat Acid Heat, by Samin Nosrat Small Victories, by Julia Turshen America's Test Kitchen Family Cookbook America's Test Kitchen Family Baking Book Thanksgiving: How to Cook it Well, by Sam Sifton The Art of Simple Food, by Alice Waters How to Cook, by Hugh Acheson The Food Lab, by J. Kenji Lopez-Alt On Food and Cooking, by Harold McGee Keys to Good Cooking, by Harold McGee Food IQ, by Daniel Holzman & Matt Rodbard The Gourmet Cookbook, by Ruth Reichl How to Cook Everything: The Basics, by Mark Bittman Recipes mentioned in this episode: Blueberry pie (America's Test Kitchen Family Cookbook) Classic apple pie (America's Test Kitchen Family Cookbook) Apple pie (Thanksgiving: How to Cook it Well) Jennie's chicken pelau (Small Victories) Best rice pilaf with roasted red cabbage (Small Victories) Beef stew (The Art of Simple Food) Tart and pie dough (The Art of Simple Food) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 5/18/2022): The Campout Cookbook, by Marnie Hanel & Jen Stevenson

Have you ever been tempted to buy a product (usually electronics) labeled, “refurbished”? The price is typically discounted and often the warranty is excellent - but is it a good deal or are you buying someone else's headache? This episode begins by looking at what the term refurbished actually means and whether or not it is worth buying that product or leaving alone and going for the brand new one. http://www.consumerreports.org/cro/laptops/refurbished-electronics-buying-guide With just about everyone you talk to, you are either trying to persuade or influence them in some way. Whether it's your boss, your kids, your co-workers or your friends, exerting influence is how you get them to understand you and go along with your ideas. If you would like to up your influence game, listen to my conversation with Shelle Rose Chavret. She is an expert on influence and persuasion and she is author of the book Words That Change Minds (https://amzn.to/2ITFGOt)  Do you know how to make the perfect scrambled egg? Or the perfect grilled cheese sandwich? How can you make home cooked pasta taste as good as it does in a restaurant? These are just a few of the kitchen secrets revealed by my guest Daniel Holzman. Daniel is a chef, food writer and co-author of the book Food IQ (https://amzn.to/3qgUg7Y). Whether you are an experienced cook or you just dabble a bit in the kitchen, you will find Daniel's advice practical and useful. Many of us cling to our old vinyl LPs. Yet, the fact is many of them are dirty and scratchy and would sound terrible if you actually played them on that old turntable you stored away somewhere. However, there is method you can use to clean up and restore those old records that is going to sound weird but actually seems to work extremely well. https://lifehacker.com/use-wood-glue-to-clean-and-restore-old-lps-5495614 PLEASE SUPPORT OUR SPONSORS! We really like The Jordan Harbinger Show! Check out https://jordanharbinger.com/start OR search for it on Apple Podcasts, Spotify or wherever you listen!  Helix Sleep is offering up to $200 off all mattress orders AND two free pillows for our listeners at https://helixsleep.com/sysk.  Truebill is the smartest way to manage your finances. The average person saves $720 per year with Truebill. Get started today at https://Truebill.com/SYSK! Sign up for your FREE Novo business checking account RIGHT NOW at https://Novo.co/Something and you'll get access to over $5,000 in perks and discounts! Discover matches all the cash back you've earned at the end of your first year! Learn more at https://discover.com/match M1 Finance is a sleek, fully integrated financial platform that lets you manage your cash flow with a few taps and it's free to start. Head to https://m1finance.com/something to get started!  To see the all new Lexus NX and to discover everything it was designed to do for you, visit https://Lexus.com/NX Use SheetzGo on the Sheetz app! Just open the app, scan your snacks, tap your payment method and go!  Learn more about your ad choices. Visit megaphone.fm/adchoices

@rolandsfoodcourt w/ @gennaro.pecchia @paulofcharsky We can never get enough of one of the best in the biz! @adamrichman who not only premiered his new show #

Ever feel like you're missing a few basic skills in the kitchen, but aren't quite sure how to level up your home-chef game? A new cookbook will help you with just that. Chef Daniel Holzman, co-founder of The Meatball Shop, and food journalist Matt Rodbard have joined forces for a new cookbook titled FOOD IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. They join us to discuss. 

Do you actually need to heat the oil in the pan before adding onions? Are fresh vegetables always better than frozen? And what's so special about a shallot? You have lots of burning questions about recipes, ingredients, and food science, and this week, we get some answers. Daniel Holzman and Matt Rodbard, authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, bring their culinary knowledge to The Sporkful, and take your calls. They reveal the secret ingredient for the best baked mac and cheese, explain when to start worrying about the color of raw ground beef, and separate fact from fiction around salting your pasta water.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. This week's episode was mixed by Marina Paiz. Transcript available at www.sporkful.com

Ethan is joined by Chef Daniel Holzman and award-winning food journalist; Matt Rodbard, to talk about their new book. FOOD IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, contains cooking fundamentals, little-known culinary trivia and over 100 fool-proof and fantastic recipes.

Daniel Holzman is the chef and restaurateur behind New York City's The Meatball Shop and Danny Boy's Famous Original Pizza in Los Angeles. His new book, "Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts," is available now.

Daniel Holzman has made a name for himself as a prolific and successful chef and operator, most recently at Danny Boy's Famous Original in LA; Matt Rodbard has done the same in the world of food writing, editing, online publishing, and podcasting as the founding editor of TASTE and the author of Koreatown. Now, the two friends and writing partners have concocted a wonderful, singular cookbook Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.On the publication day of their book, we're delighted to share this conversation, recorded remotely from an undisclosed and unique location somewhere in the City of Angels.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 information.

When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

On this episode, Julie Will, Vice President/Editorial Director at Harper Wave, interviews Matt Rodbard and Daniel Holzman, authors of FOOD IQ, available on February 22, 2022. Find show notes on librarylovefest.com Visit our website: librarylovefest.com. You can find us on Facebook (@librarylovefest), Twitter (@librarylovefest), and Instagram (@harperlibrary). We also have a voicemail! Give us a call at 212-207-7773.

Dan Holzman is known as "the juggling genius", and has performed on The Tonight Show, as well as alongside other comedians such as Billy Crystal and Robin Williams. On today's episode, Dan shares with us his journey as a professional juggler, and how that experience has helped him along into becoming an author. Check out Dan's books over on Amazon: https://www.amazon.com/Daniel-Holzman/e/B07PRXCMGS?ref=sr_ntt_srch_lnk_1&qid=1610907922&sr=8-1 Dan can be found online: https://danholzman.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week, Gaia left the farm, so while they get settled in at home, Neeta interviews Playwright and friend of the pod, Daniel Holzman, about the short films they have been working on all semester! They talk about how they met at school and what they’re snacking on, going off on tangents about their feelings on Christmas music, why moms love princess Diana and resolve to start watching The Crown together. Daniel and Neeta discuss the difference between directing for theater and film, their feelings about catharsis in creation, how art-making has changed remotely and so much more, this week on ‘Bitch, Why?’. Be sure to leave us a review and email us at b.tchwhy@gmail.com if you have a topic you want us to cover (or just to say hi)! We’ll read them on the pod!Follow Daniel:@hellanovella on Instagram Follow the Pod:@bitchwhypodcast on Instagram@bitchwhypodcast on TwitterFollow Neeta:@neeta_thadani on Instagram@neeta_thadani on TwitterFollow Gaia:@gaiaroseriver on InstagramFollow our Graphic Designer, Jillian:@thewritethingtosay on Instagram @no_chill_jill on Instagram Follow our Editor, Cameron:@michael.camazon on InstagramSnacks: 'How To with John Wilson' on HBO Max Phoebe Bridgers’ Christmas EP Resources: Daniel’s New Play Exchange (READ BERLINDIA)Hank Green Tooth tiktok Hari Kondabolu 'Nathan for You' on NetflixRare Exports: A Christmas TaleThe Americans

Best friend duo Daniel Holtzman and Michael Chernow of the incredibly delicious restaurant, ‘The Meatball Shop’ walk you through the ultimate Chicken Meatballs and Honey-Roasted Carrots with walnuts, prunes and mint. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: Preheat oven to 450 degrees before the cookalong begins. Makes 2-4 Servings and 24 Meatballs INGREDIENTS For the Carrots: 8 Large carrots, cut into 3"x1" pieces - like thick cut fries  1/4 cup olive oil 1 teaspoon salt  1/2 cup honey For the Topping:  1/4 cup pitted and chopped prunes 1 tablespoon olive oil 1/4 cup chopped fresh mint 1/4 cup chopped roasted walnuts  1/2 teaspoon salt  Squeeze fresh lemon juice  For the Meatballs: 2 pounds ground chicken (preferably coarsely ground thigh) ½ cup breadcrumbs  2 eggs ½ cup chopped fresh parsley ¼ cup dry white wine 1 tablespoon kosher salt 2 teaspoons freshly ground fennel seed 1 teaspoon freshly ground black pepper EQUIPMENT ESSENTIALS Large mixing bowl 2 small bowls Baking sheet or roasting pan Large mixing bowl Baking Dish (9 x 13) For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.

On this episode of Buddycast we chat with juggler Daniel Holzman who has toured around the nation juggling and has even juggled for celebrities including Robin Williams. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/nick-sorensen/support

This episode of Born or Made is a personal one, as Michael sits down with childhood best friend and business partner Daniel Holzman. Daniel is a chef, restaurateur, author and sought-after educator, who's work has been published in Saveur, the New York Times, TASTE, and Afar, among others. He's appeared in countless local and national broadcast segments and print publications, and as a competitor, lead character, and judge in hundreds of hours of television programming including The Today Show, Good Morning America, The Tonight Show, and many others. Michael and Daniel met as kids growing up on the streets of New York City at the ages of 12 and 13. They came up together in the culinary world and eventually founded the Meatball Shop restaurants. As deep as their personal friendship was, their professional relationship was a tumultuous one and they clashed over how to run their businesses, eventually parting ways for some time. Each went on his own path and recently reconnected and rekindled their friendship. In this episode Daniel and Michael dive into their relationship as friends and as business partners. They share their story of growing up and eventually launching an amazing business together. Plus, where they failed as business partners and how that almost destroyed their friendship forever. This is an honest conversation of wisdom and humility with each one admitting their flaws and insecurities. It's a must listen for anyone in a partnership, and an incredible story of entrepreneurialism, friendship, struggle and how ego and pride can take control of your better judgement, if you're not careful. Make sure to follow the show on Instagram @bornormade, and follow Michael at: Twitter: @MichaelChernow Instagram: @michaelchernow Facebook: @MichaelPChernow LinkedIn: @McChernow

On this episode: Having a passion for human connection and engagement, your past does not has to predict your present or future, the ability to commit is what defines a man, living life in life's terms, not in your terms, abusing my body instead of caring about it, how falling down is not only an option, is necessary, the only thing stopping me from being what I want to be, is me, you have to give yourself a 100% if you want to give others the same, my father teached me some things that made me the man that I am today, how we are creatures that love and want to be loved and so much more! "I choose to not be the smartest guy in the room because I enjoy being sourrunded by smart people" "This happened to me, I recognize it, it's given me fear in a lot if things, let´s address it and move on" "Human beings do not have the ability to control anything outside of their response to life" Michael Chernow is a restaurateur and chef, entrepreneur, TV host, fitness personality and family man dedicated to inspiring the world through positivity, hospitality and service. He first began working in restaurants as a teenager and thereafter built a successful career in the industry. He worked as a bartender and bar manager at Frank Restaurant for eight years and met his wife Donna while there. In 2007, he enrolled in the French Culinary Institute and graduated with honors and was awarded an Associates Degree in both Culinary Arts and Restaurant Management in 2008. With a passion for launching, building and scaling businesses, Michael co-founded The Meatball Shop in 2009 with childhood friend Daniel Holzman, which now has five locations across New York City, and also co-authored The Meatball Shop Cookbook in 2011 released by Ballantine Books. In 2015, he founded SEAMORE's, a Manhattan restaurant that combines Michaels love of fishing and culinary expertise, which has also grown to five locations. As captain of his own ship, it is in this role where Michael grew his passion and talent for managing and nurturing others, taking advice from everyone, and hiring people to see his vision come to fruition. And in 2016, he co-founded functional beverage brand WellWell with Sagan Schultz and frozen health-food mogul, Larry Praeger of Dr. Praeger's. IG: michaelchernow Website: www.michaelchernow.com Podcast: Born or Made FB: MichaelPChernow Let's connect over on Instagram: @Johnny.Elsasser

If nothing makes you happier than than an ice cream sandwich chasing a meatball, Michael Chernow is your patron saint of restaurateurs. In this episode we chat with our fellow nightlife industry veteran, whose long road to sobriety culminated in career success beyond his dreams.  Michael rode the huge success of Meatball Shop on to his second project, Seamore’s, a sustainable seafood restaurant, all the while pursuing his passion for Thai boxing that goes well beyond skin deep (spoiler alert!), and still making quality time for family, fishing trips and his involvement in WellWell, one of the tastiest recovery drinks around--and a good thing he’s got that on hand, this is one busy fella.   Michael Chernow talks about... His entrepreneurial childhood, starting with his dog-walking business in sixth grade  (in NYC, this is impressive!)  Falling in love with the food business when he started working with his high school friend and later business partner Daniel Holzman at the Candle Cafe--shout out to the OG vegan restaurant in NYC How his struggle with alcohol began early and ran deep, but he recently celebrated 15 years of sobriety with the help of an incredible network of friends and colleagues He attributes his motivation to get sober to the one and only Frank, of Frank restaurant in NYC His love for Muay Thai kickboxing and how it saved his life How his passion for eating sustainable and local fish, including a few with some branding challenges, led him to open his “common sense restaurant” known and loved as Seamore’s.   His impressive daily routine--this man is on the move Some unusual and surprising dishes featured at his fantasy dinner party   Resources: Instagram Seamore's The Meatball Shop WellWell Highway To Well is a production of Crate Media

Friend of TASTE Daniel Holzman joins for a hilarious and truly meaningful conversation about the life of a traveling chef. Holzman, cofounder of the Meatball Shop and veteran of high-end kitchens in Los Angeles, San Francisco, and New York City, is also a TASTE columnist and a gifted photographer. We talk about his journey from working at Le Bernardin in high school, to his time as a young cook with Jean-Louis Palladin, to opening a restaurant with his best friend.Also on the show, journalists Matt and Ted Lee join to talk about their latest book, Hotbox: Inside Catering, the Food World's Riskiest Business. It’s a deep and meaningful look at the world of corporate catering. They talk about what it was like to go undercover.

Los Angeles chef Minh Phan has a really cool story to share with us. She is the owner of a highly original restaurant, Porridge + Puffs, located in the city’s Historic Filipino Town neighborhood. It’s a mushy good time—you know you like mushy foods. We all do. And the Puffs part, what does that mean? Tune in to find out. Phan talks about P+P’s journey from farmer’s market pop-up to breakout hit restaurant and how her time working in Denmark shaped her vision as a chef. Also on the show chef Daniel Holzman answers my burning food question: Why is Etxebarri the most important grill restaurant in the world?

If there’s one thing Naomi Pomeroy has noticed in her years of cooking and running restaurants, it’s that people don’t seem to have time to eat anymore. Whether it’s the traffic in Portland, Oregon, where she is a restaurateur, or whether we’ve all just subconsciously sped up over time, it’s getting harder and harder to convince people to settle in for a leisurely several-hour-long dinner.This hasn’t stopped her from serving a six-course tasting menu at Beast, the restaurant she’s owned for more than 10 years, or from serving leisurely drinks and snacks (like her famous take on James Beard’s raw-onion sandwich) at Expatriate, the restaurant across the street.But slowing down and enjoying things is important to her, whether it’s the meals she eats with her kitchen staff or the time she spends on floral design at her new plant shop, Colibri. On this episode, we talked about what’s changed in Portland since she opened her first restaurant, what’s changing in restaurant work culture, and what cooking and flowers have in common.Also on the episode, Matt talks to chef Daniel Holzman as part of their ongoing series, 100 Questions for My Friend the Chef. This week, they’re talking about the virtues of homemade hummus.This episode is sponsored by Joule by ChefSteps.

There isn’t a restaurant in New York City that’s having a bigger and brighter fall 2018 than Atomix. It’s supremely ambitious, highly polished, and uncompromisingly Korean. We love it! After it got rock-solid reviews in Eater, The Washington Post, and New York, the New York Times critic Pete Wells last week dropped 3 stars on the restaurant, anointing it as one of the city’s top tasting menus. Period. “The way the Parks put Korean culture in the foreground recalls the early days of the Four Seasons,” writes Wells. The Parks here are Ellia and Junghyun Park, and we got to talk to them about the art of banchan, the distinct aesthetics they maintain in both of their spaces, and what Americans need to know most about Korean cooking in general.Later on the episode, Matt talks to chef Daniel Holzman in our ongoing series, 100 Questions for My Friend the Chef. This time we're talking about XO Sauce.

Just imagine: It’s the tail end of a dinner party you just cooked for, you’re dangerously full of food, and you realize you made about three times too much food. What are you going to do with that half-eaten plate of lukewarm crab toasts? If Julia Turshen had anything to say about it, you’re going to throw them in the refrigerator until tomorrow night, when you’re going to pulverize them to bits and turn them into buttery crab cakes for dinner.Turshen’s new book, Now & Again, thinks about leftovers not as inevitable detritus of entertaining, but as ingredients themselves that you can mix up and have fun with. On this episode, we talk about some of these party (and postparty) tricks, getting her start working with Gwyneth Paltrow, and why she decided to start Equity at the Table, a database of food professionals in the POC and LGBTQ community.Later on the episode, Matt talks to chef Daniel Holzman in their ongoing series, 100 Questions for My Friend the Chef. This time they’re talking about MSG and how to cook with it at home.

Christina Tosi is a chef, TV personality, Milk Bar CEO and CCCO (Chief Compost Cookie Officer), and the author of a new cookbook, All About Cake. And indeed, during this lively episode taped live in front of a packed house at our offices at Penguin Random House, we talk about cake. Like, we get her hot take on what is up with the addictive boxed yellow cake flavor? Which great American classic cake would she eff, marry, and kill? We also find out if the kids of MasterChef Junior really make all that food. Plus, we get some memories from the Tosi childhood: Otis Spunkmeyer, Orange Julius, and bowl cuts at the mall. It's all in here.Also on the show I get to ask my buddy chef Daniel Holzman a burning question for our column 100 Questions For My Friend the Chef. It involves what he calls the “fertile crescent of pizza”—which may or may not be in Italy.

On today's episode of All in the Industry®, host Shari Bayer is joined by Michael Chernow, owner of Seamore’s, a 100% sustainable seafood restaurant, which he founded in 2015 and now has 6 locations in NYC. Michael is also the co-founder of The Meatball Shop, which he launched in NYC in 2010 with his childhood friend Daniel Holzman, and co-author of The Meatball Shop Cookbook. He is a passionate fisherman who has been working in restaurants since he was a teenager. Michael graduated from the French Culinary Institute with honors and an associate’s degree in both Culinary Arts and Restaurant Management. He has appeared on Late Night with Jimmy Fallon, The Tonight Show with Jay Leno, Late Night with Seth Meyers, Chelsea Lately, and Good Morning America, as well as in GQ, Glamour, Playboy, Men’s Journal, Esquire, and more. He has also worked with major lifestyle and corporate brands, such as J.Crew and Chase, starred on CNBC’s docu-series, Consumed: The Real Restaurant Business, and was the host of FYI’s series, Food Porn. Today's show also features Shari's PR tip, Speed Round, Industry News, and Shari's Solo Dining experience at Sentralen in Oslo, Norway. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss public displays of affection at restaurants, Bob Dylan's spirits company, future of school lunch, bologna and ketchup, the death of the New York coffee shop and meatballs of course! The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Daniel Holzman, co-owner of The Meatball Shop. Daniel's culinary journey has led him through some of the country's finest restaurants including Palladin, Napa, The Campton Place, Aqua, Jardinière and Axe. In 2010, Daniel returned to his hometown of New York City to team up with his childhood friend Michael Chernow and debut The Meatball Shop on New York City's Lower East Side. The mix-and-match menu of meatballs, served in a warm and convivial environment, was an instant hit. Five more locations of The Meatball Shop—in Williamsburg, the West Village, Chelsea, the Upper East Side and the Hell's Kitchen—opened in quick succession — and now Washington DC! The Main Course O.G. is powered by Simplecast

How in the world did a guy who started off in top French kitchens such as Le Bernardin (at age 14!) end up co-founding a collection of restaurants like The Meatball Shop? In a remarkably open and honest conversation, Daniel Holzman takes us through the twists and turns of his young life and career and explains how he course-corrected to his current path. He and Andrew also go deep on a lot of frank talk about creativity and the restaurant industry. We love this episode and think you will, too. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Host: Dan Holzman Guest: Daniel Rosen talks about his career as a successful comedy juggler, talk show host, and game show announcer. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Host: Dan Holzman Guest: Daniel Rosen talks about his career as a successful comedy juggler, talk show host, and game show announcer. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

On today's episode Chef Daniel Holzman discusses his career and how he came to co-create The Meatball Shop. Daniel recounts his early days growing up in NYC and getting hired at Le Bernardin at age 15, heading to the CIA for culinary school and traveling west to continue his culinary education all before returning home to partner up with his childhood friend Michael Chernow on the multi-unit Meatball Shop restaurant concept that of course specializes in meatballs and offers them in over 125 different ways. The Line is powered by Simplecast

Join Matt and Michelle as they discuss the recent Peter Rabbit kerfuffle involving blueberry slingshots as well as Matt's culinary adventures in London and NYC.   Later, chef Daniel Holzman from The Meatball Shop stops by to discuss empowerment through cooking, his Project Foodie app and great garlic bread experiences.

This week on HRN Happy Hour, Caity and Kat are joined by Patrick Martins and two special guests: Daniel Holzman, co-founder and co-owner of The Meatball Shop; and Jamie McDonald, Co-Founder of The Brampton Lodge and Experience. As usual, they kick off the show with rapid fire headlines from the past week across the network and share some highlights from last weekend's Food Book Fair. Then, Kat and Caity look ahead to their trip to Charlotte, North Carolina to interview local chefs and attend the International Symposium on Bread at Johnson & Wales. We hear from Mike Dell and Kim Bagayawa who live in Toronto but are launching a project to send digital creators and storytellers to live in Central America. Learn more about Storytellers in Residence at storytellerinresidence.com. During the second half of the show, we hear more from Jamie about The Brampton Lodge and Experience, which is like summer camp for adults who love food, and from Daniel about how he went from fine dining to opening The Meatball Shop. Finally, since we always end the show with trivia, we’ve got some meatball-themed questions for the guys.

Host: Dan Holzman Guest: Peter Davison talks about his life, career and his time with the juggling trio Air Jazz. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Host: Dan Holzman Guest: Peter Davison talks about his life, career and his time with the juggling trio Air Jazz. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Michael and Daniel Holzman started The Meatball shop in NYC in 2010 and it quickly grew to six locations and gained national attention. Now he's back at it with Seamore's in Brooklyn, and he was kind enough to take some time to share his story. Michael is a passionate, hard working guy who absolutely loves the restaurant business. Find out why...

Some jobs are just more physical than others. Actors, dancers, chefs and bartenders beat the shit outta our bodies doing what we love. But we don’t have to. Today's show is the first in our OUR BODIES, OURSELVES series, where we explore how our bodies can help or harm our work and how they affect our romantic relationships. Joined by returning guest co-host chef Daniel Holzman, we discuss the physicality of kitchen work, and how your body changes with many years spent over a hot stove. Then we're joined by occupational Pilates instructor Marcia Polas and one of her students, bartender Russell Dillon of Ba'Sik in Williamsburg, who's just gone through Marcia's THE BARTENDER'S PILOT PROGRAM with Rutte Distilleurs. What wisdom can we steal from how she trains chefs and beverage folks to work more healthfully? And has the 10-week program really helped Russell at work? Have a listen! Our Spring/Summer Theme Song is Josh Dion‘s GIVE LOVE! We both fell hard for Josh‘s insane drumming skills and deliciously expressive vocals (smooth like honey, ladies, and then wild and raucous as hell) way back when we first moved to NYC, dancing our hearts out to the Josh Dion Band all over town. Now he performs all over NYC (and in residency at Rockwood Music Hall) as Paris Monster. Find, chat, listen, and buy on Twitter and iTunes.

Host: Dan Holzman Guests: Dan Thurman talks about his career as a juggler and motivational speaker. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Host: Dan Holzman Guests: Dan Thurman talks about his career as a juggler and motivational speaker. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

This episode of Week in Review goes over The Real Cost of Food panel from SXSW, table-scaping with Irish flair, and tipping policy straight from the man himself, Danny Meyer. On “The Breakdown” Jack and Erin talk to Cherry Bombe’s Kerry Diamond about the upcoming female-led Jubilee Conference. Last Great Bite Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: Ramen Tatsu-ya in Austin, TX ERIN: Green pizza at Pizza Loves Emily in Fort Greene, Brooklyn Featured Episodes Get caught up on the highlight reel of clips from the last week of HRN’s programming. The Real Cost of Food panel at SXSW Hosted by Darren Bresnitz, co-host of Snacky Tunes With guest Alex Stupak of Empellon and Erik Bruner-Yang of Maketto in Washington DC Sharp & Hot Episode #121: Clodagh McKenna (3/15/16) Hosted by Emily Peterson With guest Clodagh McKenna, Irish chef and TV personality All in the Industry Episode #100: Danny Meyer (3/16/16) Hosted by Shari Bayer With guest Danny Meyer, CEO of Union Square Hospitality Group The Breakdown: A guest or caller from around the industry joins the show to talk about their recent work. Jack and Erin speak with Kerry Diamond, co-founder of Cherry Bombe and co-host of Radio Cherry Bombe. Kerry tells us about the upcoming Jubilee Conference, a day-long event featuring female chefs and tastemakers that “brings Cherry Bombe to life.” This year marks the third year of Jubilee, which takes place on April 10, 2016 at the High Line Hotel in Manhattan. The event will focus on women in food with featured panels and discussion that address a variety of issues and opportunities that exist in the food world, as well as a lunch by Dig Inn. Big-Ups: Jack and Erin “big up” people, places, and things they're totally digging right now. JACK: His girlfriend, Odetta Hartman. They will be performing at The Townsend tonight, March 18, as part of SXSW! ERIN: Jacqueline Raposo, host of Love Bites, who hosted an inspiring and entertaining episode this week about why we are still single with chef Daniel Holzman from The Meatball Shop.

Pondering why you’re single? Well, you could peruse the Self Help section of Barnes and Noble (if you can find one still standing), spending your hard-earned dough on stacks of weepy books about how you’ve gotta Get Out There, Girl! or why life is really better without a mate. Or….. you could laugh it off. Which is what Angela Spera and Laura Lane want you to do by seeing their sketch show, reading their book, or listening to their podcast. So this week, we’ve got the THIS IS WHY YOU’RE SINGLE team on to chat about how neither of them is single, what they’ve learned from their quickly-growing empire, and how they use humor to get where others dare not tread. But before we even get into that, Jacqueline mourns Ben’s absence with a single guest co-host, Daniel Holzman, the chef/owner of the Meatball Shops in NYC. What have they learned about why they’re single from reading Laura and Angela’s book? Is it because they date within the food industry–or don’t?! Is it because they have sex too soon, are too picky, or are just too awesome for the current mid-thirty-something dating pool? Have a listen and find out. “I would like to say, first of all, I love a good, smooth bald head.” [13:10] – Laura Lane  

Host: Dan Holzman Guest: A look at the life and career of "Vaudeville Sensation" Thom Wall. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Host: Dan Holzman Guest: A look at the life and career of “Vaudeville Sensation” Thom Wall. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Drop Everything Podcast #20: Hosted by Daniel Holzman. Viktor Kee is the special guest, and he discusses his life before and during his time with Cirque Du Soleil. Great stories and wisdom from one of the world's best and most artistic jugglers. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Drop Everything Podcast #20: Hosted by Daniel Holzman. Viktor Kee is the special guest, and he discusses his life before and during his time with Cirque Du Soleil. Great stories and wisdom from one of the world’s best and most artistic jugglers. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

"Drop Everything" podcast #18 (60:00) with host, Daniel Holzman. In this episode, I talk with Matt Hall. Topics covered include best juggling festivals, props, practice techniques, and much more juggling wisdom from the Juggle Sensei. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

“Drop Everything” podcast #18 (60:00) with host, Daniel Holzman. In this episode, I talk with Matt Hall. Topics covered include best juggling festivals, props, practice techniques, and much more juggling wisdom from the Juggle Sensei. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Daniel Holzman co-owns The Meatball Shop in New York. Five years in, he and partner Michael Chernow have built a wildly successful 6-location business. Daniel has been featured on ountless broadcast segments including ABC’s Good Morning America, NBC’s TODAY Show, Chelsea Lately, The Tonight Show with Jay Leno and VH1’s Big Morning Buzz. Additionally, he has been featured in an array of widely reaching local and national publications such as The New York Times, Food & Wine, Saveur, People, Food Network Magazine and GQ. But after all of that, one of the issues Daniel wanted to discuss was the difference between getting a customer to walk in your door because they have heard about you, and keeping that customer for life. We talked about all sorts of topics, but I focused a lot on the challenges of growth, remaining authentic as you expand, and why Daniel and Michael recently decided to devote 80% of their time to operations. Growth is great, but you have to solidify your foundation along the way to make that growth sustainable. This is a fantastic interview...(NOTE: The call dropped as I was thanking Daniel, but you don't miss anything important other than me nudging listeners to check out The Meatball Shop, which you should do)

"Drop Everything" Podcast #14 with host: Daniel Holzman. In this episode, I talk with "The World's Most Dangerous Comic," Mark Faje, about his life on the road with "The Jim Rose Sideshow," his very popular appearances on "America's Got Talent," the adventures he had performing on the Renegade stage with The Butterfly Man, and what's it's like to have scorpions stuffed down his pants. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

“Drop Everything” Podcast #14 with host: Daniel Holzman. In this episode, I talk with “The World’s Most Dangerous Comic,” Mark Faje, about his life on the road with “The Jim Rose Sideshow,” his very popular appearances on “America’s Got Talent,” the adventures he had performing on the Renegade stage with The Butterfly Man, and what’s it’s like to have scorpions ...

Drop Everything" Podcast #13 with host: Daniel Holzman. In this episode I talk with a performer on the cusp of stardom: Australian comedy juggler James Bustar. We talk about cruise ships, circus school, talent contests, and the role his manager plays in his successful career. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Drop Everything” Podcast #13 with host: Daniel Holzman. In this episode I talk with a performer on the cusp of stardom: Australian comedy juggler James Bustar. We talk about cruise ships, circus school, talent contests, and the role his manager plays in his successful career. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Drop Everything" Podcast #7 Conversation with the multi-talented Michael Karas. Topics covered include the east coast juggling scene, becoming a theatrical juggler, huggling, and his work with Jen Slaw and Playing by Air. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Drop Everything” Podcast #7 Conversation with the multi-talented Michael Karas. Topics covered include the east coast juggling scene, becoming a theatrical juggler, huggling, and his work with Jen Slaw and Playing by Air. Also on itunes: https://itunes.apple.com/il/podcast/ejuggle/id1063204159

Skye LaTorre serves up fine wine knowledge in a causal setting as the Beverage Director at The Meatball Shop! This week on In the Drink, Joe Campanale sits down with Skye to talk about her storied history in the restaurant business. How did a stint at Emeril’s Delmonico in New Orleans inspire Skye to get serious about wine? Hear about Skye’s time at A16 in San Francisco, and how she got connected with Daniel Holzman and designed the wine list for The Meatball Shop. What are the advantages of curating beverages at a casual dining joint like The Meatball Shop? Hear more about Skye’s dedication to tasting, and why her interest in local spirits is fueled by Old World wine traditions. This program has been brought to you by The International Culinary Center. Music by Dead Stars. “It’s hard to articulate what you want in terms of a wine list, so it’s great to work with people who you know and know what they want.” [10:10] “Don’t put champagne on a Meatball Shop wine list in Brooklyn- it won’t work!” [12:00] “I wish we could speak about wine in the way that friends speak about football.” [20:10] — Skye LaTorre on In the Drink

This week on Chef’s Story, Dorothy Cann Hamilton sits down with two of New York’s most interesting restauranteurs, visionaries and renegades – Michael Chernow and Daniel Holzman, the men behind the highly successful Meatball Shop chain. From their early days scrapping and hustling at age 14 and working at various restaurants and bars across New York City to their present day reality as successful businessmen, hear their journey from start to finish. Listen in as they recall the early discussions that eventually led to the opening of the first Meatball Shop, which was wildly successful from the start. Hear about their trials, tribulations, expansion plans and the genesis of their vision and brand. This program was sponsored by Hearst Ranch. “We were so lucky on so many levels when we opened up – because the economy was tough, [The Meatball Shop] was a date that you could afford.” [29:59] “If you’re expanding and growing you have to dress for the job you want and plan ahead.” [41:59] –Daniel Holzman of The Meatball Shop on Chef’s Story “The general philosophy we use is put your staff first and everything else falls into place.” [39:33] “Nobody is afraid of a meatball – you can drop one in front of anybody internationally and they know what it is.” [43:00] –Michael Chernow of The Meatball Shop on Chef’s Story