Podcast appearances and mentions of domini kemp

Chef and food writer Domini Kemp joins Brendan to talk about the versatility of the humble egg

Chef and food writer, Domini Kemp joins us to tell us why we should make our own humous and how beans, pulses and legumes can be a star ingredient.

Domini Kemp is an entrepreneur, chef, author, and advocate for positive health. As the co-founder of ITSA Ltd, she has successfully developed multiple award-winning brands within the ITSA Group, including Feast, Joe's, Alchemy Juice Co., Hatch & Sons, and more. Domini trained as a chef at Leith's in London. Upon returning to Ireland, she co-authored “New Irish Cooking” and gained invaluable experience at Dublin's Michelin-starred Peacock Alley. Domini has been named a finalist for the Ernst & Young Entrepreneur of the Year award and received the Image Business Woman of the Year award, as well as contributed to notable publications, including The Irish Times Saturday Magazine, Image, and The Dubliner Magazine, and is a familiar face on TV and radio. Following a breast cancer diagnosis, Domini co-authored the best-selling cookbook “The Ketogenic Kitchen.” She holds an MA in Gastronomy & Food Studies and a Prof. Dip in Positive Health. She also regularly speaks internationally on topics like “Food & Cancer” and “Food as Medicine.” Today, we discuss Domini's passion for food as medicine. Domini shares how being a chef and entrepreneur-led her to embrace the power of food. She emphasizes the importance of real, unprocessed food and highlights the benefits of herbs and spices for their potential anti-inflammatory and anti-cancer properties. She clarifies why her goal is not to make absolute claims but to promote the idea that small dietary choices can have a significant influence on our health. We discuss the role of food education and Domini's frustrations with bureaucratic systems. We emphasize the importance of confidence, particularly for women, and how we can influence the healthcare system through food. We also stress the value of gratitude, self-kindness, and acceptance in navigating life's challenges and how to find meaning in sharing meals with loved ones and bringing joy to others through food. “This older knowledge that old cooks have passed down, not only do they taste delicious, but you get this added enhanced nutritional benefit.” – Domini Kemp   This week on In the Doctor's Chair: How Domini's breast cancer diagnoses affected how she views food as medicine The importance of unprocessed and plant-based foods The benefits of herbs and spices How diet impacts cancer The small choices we can make to improve our health through diet The challenges of cooking nutritious meals The role of food education in schools How sharing meals increases your levels of joy Resources Mentioned: Book: Anticancer: A New Way of Life by David Servan-Schreiber Connect with Domini Kemp: Domini Kemp's Website Domini Kemp on LinkedIn Itsa Cafe and Catering on LinkedIn   In the Doctor's Chair Thanks for listening to In the Doctor's Chair, the show where you'll hear conversations that share life lessons, health habits, and leadership practices that focus on positive psychology, lifestyle medicine, and ways for you to live with more vitality. If you enjoyed this episode, please subscribe to the show and leave a comment wherever you listen to your podcasts. For more resources to help you to live with more vitality, please visit my website. Apple Podcasts I TuneIn I Google Play I Stitcher I Spotify The post #127 Food as Medicine: Uniting Health and Flavor with Domini Kemp appeared first on Mark Rowe.

Chef Domini Kemps chats about cooking the perfect fry!

Domini Kemp is one of Ireland's leading entrepreneurs, as well as a wellness advocate and author.  Throughout this conversation we learn of Domini’s early influences and how she found herself immersed in the food industry.  We understand why she affords her time to mentoring and what her prison entrepreneur programme at Wheatfield prison taught her.   As a self confessed excellent judge of character we learn how this has come to pass.  She talks about entrepreneurship and how to best utilise your time.  Author of The Ketogenic Kitchen which explores how nutrition can have a direct impact on health & wellbeing; a subject she is deeply passionate about. We laugh about non-conforming individuals and how the school system is only one path and not always the right one for you.  https://www.instagram.com/dominikemp/ https://www.instagram.com/ladies_of_measure/ https://www.itsa.ie/

We’re joined by two business owners who were with us back at the start of May. Domini Kemp, co-founder of the Itsa food group and Ronan Lynch, (Chairman of the Licensed Vintners Association) and owner of The Swan pub.

We’re joined by business-owners Domini Kemp, Co-owner of the Itsa cafe chain, Ronan Lynch of The Swan pub and Chairman of the Licenced Vintners Association, and David McGee of PriceWaterhouseCoopers. These business owners will be directly affected by the government's roadmap for easing Covid-19 restrictions.

What is up SharkNation!  Today the guys sit down with Celebrity Chef, Entrepreneur (Itsa, Joe's Coffee, Alchemy Juice co. and others) and Author (Ketogenic Kitchen), Domini Kemp. The guys do a deep dive on Domini's experience and cover: 1. How she got started and how a NYC Puerto Rican bagel exporter's tax problems became her opportunity. 2. Finding the company's confidence through the recession and austerity in the early 10s. 3. The food hall movement and lost opportunities for the Dublin Food scene.  4. Her 2013 cancer diagnosis and the nutrition revelation that it sparked for her.  5. How her research led her to co-author the Ketogenic Kitchen.  6. Fasting and the benefits of keeping a low glucose profile.  7. Tech to help you track you glucose. Packed a whole lot into one hour! If you have any feedback for the lads you can reach them at Luke@shark.ie.  If you are as fascinated as the guys were with Domini and her story you can follow heron the socials @dominikemp on insta and twiter. Amazon Link to The Ketogenic Kitchen. Keep Moving Forward!  

In this episode Paul Cadden, Founder of Saba and Domini Kemp, Co-Founder of ITSA, discuss how the food industry has been hit by the currrent Covid-19 crisis and what's next for the sector. Plus, we meet Aidan Connolly, CEO of Cainthus about the future of technology in farming. All In is hosted by Yvonne Redmond.

In this episode we interview Dublin-based restaurateur, former Irish Times food columnist, and cookbook writer Domini Kemp. “Forty percent of Irish people were eating out twice or three times a week,” says Kemp. Obviously this is no longer the case. But even back in January 2020, before this country felt the impact of Covid-19, Kemp had foretold Irish restaurant closures. We talk to Kemp about how she is handling these times. As the owner of a food business empire that survived the 2008 crash, she’s anxious. However, as a food author who has long championed creative, healthy home cooking, she’s excited that the Irish are in the kitchen once more. What does Kemp predict for Irish restaurants’ future? How can we, as restaurant diners, help when the dust has settled? Plus, Kemp offers sanity tips for cooking while housebound and homeschooling, and explains why salt, butter, and anchovies are key.   For more about Domini Kemp:   www.itsa.ie (http://www.itsa.ie/) ; theketogenickitchen.com (http://theketogenickitchen.com/) Instagram: @dominikemp Twitter: @dominikemp Cookbooks mentioned: Alison Roman, Nothing Fancy https://www.alisoneroman.com/nothing-fancy Rozanne Gold, Radically Simple and Cooking 1-2-3 http://www.rozannegold.com/radically-simple Spice Bags is part of the HeadStuff Podcast Network (https://www.headstuff.org/spice-bags)

Note: This interview was recorded in December 2019, before the Covid 19 emergency.Hello Fellow Humans,Another week in a global pandemic and what have we done? It's still weird and uncomfortable for us all but if we all work together, apart we can help save lives and protect one another. All you have to do it sit tight and do nothing, well maybe listen to a podcast just like this one!This week my brilliant guest is chef and business woman, Domini Kemp.If you've been living under a bagel and never heard of the name, Domini Kemp, you've probably already eaten in one of her restaurants or cafes around Dublin. She is co-founder of Itsa group with her sister Peaches and launched the first Itsa Bagel on Abbey Street in 2000. She now owns Joe's Coffee, Alchemy Juices, Hatch and Sons and Feast Catering Company. Domini was born in the Bahamas and moved to Ireland as a teenager and since then, all roads have been leading towards, talking to me. She was beside herself. We had a great chat about food culture in her house growing up, familial expectations, the logistics of starting a food business and mentoring prisoners.I loved talking to Domini and she was the first guest to make me a flat white. What a treat. I hope you are looking after yourself during this weird time. Peace and love, Esther. FOLLOW, FOLLOW:Look at my great pics on Insta here: https://www.instagram.com/esthertwonames/Gently lol at my incredible tweets here: https://twitter.com/esthertwonamesThe 80% is free to listen to but not to make. You can support the podcast here: https://www.patreon.com/esthertwonamesfan_landing=trueSubscribe to my free newsletter. I write a funny newsletter every two weeks and it is designed to make you loq (laugh out quietly). All you have to do it stick in your email address. Support this show http://supporter.acast.com/the-80-with-esther-omoore-donohoe. See acast.com/privacy for privacy and opt-out information.

Hello Universe!It's me Esther O'Moore Donohoe and I've made a little trailer to let you know that The 80% is coming back from it's long break and I'm so excited!The first episode of this new series will be Monday 9th March so make sure you take the day off work and get your teeth laminated in preparation. I have so many great guests lined up for this series including Gaff Goddess Laura de Barra, chef and business woman Domini Kemp, Dancing with the Stars winner and Today FM-er Mairead Ronan and to kick it all off on the 9th, the one and only, the iconic, best friend of Louis Walsh, Linda Martin! I know! I LOVE HER. Make sure you're following me on Instagram and Twitter for the latest updates. And if you've never left a review or rated the podcast, please please please go to your iTunes or podcast app and say ‘welcome back matey!'See you on Mon 9th March invisible friends! Until then, unhook your metaphorical braaaaaaaaas!EO'MDSupport this show http://supporter.acast.com/the-80-with-esther-omoore-donohoe. See acast.com/privacy for privacy and opt-out information.

We are used to have chef and businesswoman Domini Kemp on Weekend Breakfast to give us brilliant recipe ideas but she joined Alison on the show to talk about her brand new series Prison Breaks on Virgin Media One (Wednesdays at 10pm). The four-part documentary series follows Domini's unique entrepreneurship programme in Wheatfield Prison and the journey that followed. "They don't change because the judges sentenced them." @DominiKemp is stepping into the fire. From convicts to entrepreneurs. BRAND NEW: Prison Breaks this Wednesday at 10pm on Virgin Media One #PrisonBreaks pic.twitter.com/8GIfd9NWcl — Virgin Media One (@VirginMedia_One) February 6, 2020 Domini first became interested in the idea of harnessing prisoners' entrepreneurial tendencies when she heard of a similar programme being run in a prison in Texas where reoffending rates had dropped by 20% since the programme started. Listen back to their chat by pressing the play button at the top of the screen. Weekend Breakfast with Alison Curtis, Saturdays and Sundays from 8am! 

Success comes in many forms, and chef/writer/broadcaster/mother Domini Kemp had it all, until she experienced bereavement and cancer in one year. Proving the comeback is bigger than the setback, Domini used her experience to grow; developing a keen interest in wellness which spawned further business opportunities. John and Domini chat about her story, overcoming challenges and how food can, quite literally, fuel ambition.

Dan Saladino is at Food On The Edge, a gathering of people with food stories to tell; from a Black Panther breakfast to a chef convinced her emotions could be detected in her food. Held in Galway, the west of Ireland each year chef JP McMahon invites fellow cooks, chefs and restaurateurs to take to a stage and for 15 minutes share a food story of experience. Over two days more than 40 different stories from countries as diverse as Japan, Italy, Bolivia and Australia are told. Dan selects a handful of the stories that made an impact on him during his time at Food On The Edge. The first story is of how a Syrian kitchen came to be set up in Amsterdam. Tens of thousand of Syrians arrived in the city during the peak of the recent refugee crisis. Among them was a photographer, fashion designer, fitness machine repair man and a lawyer. Together they ran a kitchen in the Salvation Army centre where they were being housed, aiming to feed their fellow refugees with food from home. After spotting an appeal for help on Facebook, Dutch chef Jurriaan Momberg visited the kitchen to see if he could help teach them to cook. What he discovered were some of the greatest culinary talents he'd encountered in his career. It led to the creation of a pop-up restaurant which caused a sensation in Amsterdam. But all good things comes to an end and in the programme Jurriaan explains why one day he walked into an empty kitchen. Another story comes from Oakland California. It was there in 1966 that the radical political movement The Black Panthers were created in response to police violence against black communities. By 1969 what had first looked like a militia, promoting armed resistance, the organisation had also created a series of social programmes. The most successful of which was a breakfast programme set up to feed black children who were often going to school undernourished and hungry. Chef Saqib Keval of the People's Kitchen Collective, a group of cooks, historians and researchers who tell stories through food, explains why he's brought the free breakfasts back to California. Meanwhile Chef Matt Orlando of the Copenhagen restaurant Amass reveals some of the kitchen experiments he's been undertaking to convert so called "waste food" and by-products into delicious meals. He explains the ingenious way flavours and nutrients inside used coffee grounds can be released to make a meal. Irish chef Domini Kemp took to the stage to express her frustration of how, based on her own experience of cancer treatment, the medical profession neglect the power of food in conversations about prevention, recovery and long term health. Finally, New York chef Elise Kornack tells the story of how a mental breakdown led her to become convinced that her own powerful emotions were being transferred through her cooking and onto her customers. Like a scene from the book and film, Like Water For Chocolate, she believed every mouthful of food she was serving would result in diners sensing what was unfolding in her troubled mind. Produced and presented by Dan Saladino. Additional recording in Oakland, California by Meradith Hoddinott.

https://bengreenfieldfitness.com/ketokitchen Ketogenic pizza. Ketogenic toast. Ketogenic cornflakes. Yep, each of these, and many of carbalicious food items actually do exist in low-carb, high-fat nutrient dense recipes. You just have to know what to do, and you have to be willing to think outside the box of how most ketogenic eaters operate: which is basically drinking copious amounts of full-fat coconut milk, buying avocados by the dozen and going through a stick of butter every couple days. Cancer survivors Domini Kemp and Patricia Daly just put the finishing touches on the first-ever comprehensive ketogenic cookbook - a cookbook based on the latest research on nutritional approaches to the prevention and management of cancer and a ketogenic diet. But this book is chock full of delicious recipes and practical ketogenic tips that go way above and beyond just cancer management. For decades, the ketogenic diet―which shifts the body’s metabolism from burning glucose to burning fat, lowering blood sugar and insulin and resulting in a metabolic state known as ketosis―has been used to successfully manage pediatric epilepsy. More recently, it has been used by the Paleo community as a weight loss strategy. Now emerging research suggests that a ketogenic diet, in conjunction with conventional treatments, also offers new hope for those coping with cancer and other serious disease. With endorsements from leading researchers and oncologists such as Dr. Thomas Seyfried (), The Ketogenic Kitchen offers more than 250 recipes, as well as meal plans and comprehensive scientific information about the benefits of a ketogenic diet, with sensible advice to help readers through periods of illness, recovery, and treatment. Domini Kemp is an award winning chef, food writer, and entrepreneur. In 2013, she was diagnosed with breast cancer and since then she has shifted her focus towards healthier eating. She changed her column in the Irish Times to focus on healthier recipes and opened Alchemy Juice Co., a juice and wholefoods cafe. The Ketogenic Kitchen is her fifth cookbook. Patricia Daly is an experienced nutritional therapist and author specializing in cancer care and the ketogenic diet in particular. She has worked with hundreds of cancer patients in Ireland and abroad, lectures at the Irish Institute of Nutrition and Health, and is a well-regarded speaker at conferences and in cancer centers. After writing three eBooks, including "", The Ketogenic Kitchen is her first print book. During our discussion, you'll discover: -The difference between Patricia's more "strict" diet and Domini's more "liberal" diet...[8:20] -About how many carbs should you eat to be low carb versus ketosis...[11:20 & 18:55] -The surprising dangers of excessive calorie consumption on a ketogenic diet...[23:10] -The potential dangers of whey protein, especially for certain populations...[28:20] -Why it is that both Patricia and Domini like something called Yacon syrup...[31:00] -How to make your own ketogenic bread to have low carb toast...[34:05] -How to make keto cornflakes or keto cereal...[45:25] -Patrick and Domini's favorite way to make pizza that still allows it to be ketogenic (and how the heck they do the crust)...[46:55] -How to make a simple and tasty low-carb version of the Japanese temaki recipe...[51:30] -How to make "Bullet-proofish" coffee that doesn't result in any bloating or nausea...[55:15] -And much more! Resources from this episode: -Book: -Book: - - - Show Sponsors: Kimera Koffee - Proven to help you increase focus, power output and cognition. Go to and use code BEN to get 10% off! Blue Apron - Create incredible home cooked meals and get your first three meals free, with free shipping! Go to . Organifi - For the best tasting greens superfood blend, go to  and use code BEN for 20% off your order. Marc Pro - For pain relief and faster muscle recovery time, use promo code BEN for 5% off at . Do you have questions, thoughts or feedback for Domini, Patricia or me? Leave your comments at  and one of us will reply!

This remarkable book is a must-read if you have any concerns about improving your health or performance. While mainstream medicine continues to deny the effectiveness - - and even the safety! - - of the ketogenic diet, a nutritionist (Patricia Daly) and a practical celebrity chef (Domini Kemp) - - both cancer survivors - - have researched the sensible nutritional science behind the effectiveness of the keto diet and have given us a beautiful book full of delicious recipes and meal plans that keep being low carb or ketogenic an easy and delicious thing to do! Domini is the co-author with nutritional therapist Patircia Daly of The Ketogenic Kitchen the first comprehensive ketogenic cookbook based on exciting new research on nutritional approaches to the prevention and management of cancer. This is a must-have cookbook for people with cancer or who want to prevent cancer, written by a practicing research nutritionist and a progressive chef who both use low-carohydrate diets to support their own recovery from cancer. It's beautiful book, full of nutritional information, inspiration and delicious recipes! Domini is an award winning chef, food writer, and entrepreneur. In 2013, she was diagnosed with breast cancer and since then she has shifted her focus towards healthier eating. She changed her column in the Irish Times to focus on healthier recipes and opened Alchemy Juice Co., a juice and wholefoods cafe. The Ketogenic Kitchen is her fifth cookbook and is focused on nutrition and well-being through tastey and easy to prepare whole food recipes. For decades, the ketogenic diet—which shifts the body’s metabolism from burning glucose to burning fat, lowering blood sugar and insulin and resulting in a metabolic state known as ketosis—has been used to successfully manage pediatric epilepsy. More recently, it has been used by the Paleo community as a performance and weight loss strategy and to promote metabolic health by reducing insulin resistance. Now emerging research suggests that a ketogenic diet, in conjunction with conventional treatments, also offers new hope for those coping with cancer and other serious disease. The Ketogenic Kitchen is the cookbook that Domini and Patricia wished had existed when they first started managing their cancer recovery with a low carb high fat diet. The book gives advice we can trust because both of the author's are cancer survivors and attribute their survival to the concepts and recipes included in The Ketogenic Kitchen

In this episode Sharon Noonan is joined in studio by Food and wine Magazine's Rachael Kealy who reviews Cafe Sol in Kilkenny. Maria Brosnan discusses the challenges of product development and launching her company Bake it Easy. We go into the archives to recall what Domini Kemp said about juicing and Evan Mangan from the Marketing Crowd has advice for food companies using social media to market their products and services.

Cancer survivors Domini Kemp and Patricia Daly offer the first comprehensive ketogenic cookbook based on the most exciting new research on nutritional approaches to the prevention and management of cancer, The Ketogenic Kitchen. For decades, the ketogenic diet―which shifts the body's metabolism from burning glucose to burning fat, lowering blood sugar and insulin and resulting in a metabolic state known as ketosis―has been used to successfully manage pediatric epilepsy. More recently, it has been used by the Paleo community as a weight loss strategy. Now emerging research suggests that a ketogenic diet, in conjunction with conventional treatments, also offers new hope for those coping with cancer and other serious diseases. With endorsements from leading researchers and oncologists such as Dr. Thomas Seyfried (Cancer as a Metabolic Disease), The Ketogenic Kitchen offers more than 250 recipes, as well as meal plans and comprehensive scientific information about the benefits of a ketogenic diet.

Patricia Daly is a fully-qualified nutritional therapist based in Dublin, Ireland. Following her cancer diagnosis, she left her corporate career and started studying nutrition, specializing in the area of Integrative Cancer Care. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. She's working on a new book on the benefits of the low carb and ketogenic diet, which she's co-writing with Irish foodwriter Domini Kemp. On today's episode of Bulletproof Radio, Patricia and Dave talk about the ketogenic diet, tips for battling cancer, lights to avoid, hormonal irregularities, grounding, her story of overcoming cancer and more. Enjoy the show!

Patricia Daly is a fully-qualified nutritional therapist based in Dublin, Ireland. Following her cancer diagnosis, she left her corporate career and started studying nutrition, specializing in the area of Integrative Cancer Care. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. She's working on a new book on the benefits of the low carb and ketogenic diet, which she's co-writing with Irish foodwriter Domini Kemp. On today's episode of Bulletproof Radio, Patricia and Dave talk about the ketogenic diet, tips for battling cancer, lights to avoid, hormonal irregularities, grounding, her story of overcoming cancer and more. Enjoy the show!

Domini Kemp is without doubt one of the most influential leaders of the Irish food industry. As the head of the itsa group she drives one of the most innovative companies in the industry today. She speaks candidly about everything from horse riding to Michelin Star dining to bagels and everything in between. "It was a bit of a circus...I had never worked in a Michelin star restaurant so from a front of house perspective I was very much landed in the deep end."

We had Domini Kemp of Itsa, Hatch & Sons, Joe's Coffee and Alchemy Juice Co, among others in studio for our latest podcast and asked her five quickfire questions about her media consumption. Find out the last paper she purchased, her favourite magazine and her social media platform of choice.

Aidan Coughlan, editor of Lovin Dublin, and food entrepreneur Domini Kemp say it is okay for food brands to celebrate decadence and indulgence.

Entrepreneur, author and chef Domini Kemp talks about how Dublin's food scene has changed since the 1990s.

We got a taste of what it’s like to build a brand in the food and drinks industry. How brands can build a media profile by feeding news outlets with content and how food writers influence trends and industry standards. To serve up the insights, we had three leading food experts joining us in studio, Domini Kemp, Aidan Coughlan and Keith Mahon.

Food entrepreneur Domini Kemp remembers a time when Michelin Guides was shrouded in secrecy. Clip from Mediaflash episode 29.

Entrepreneur and author Domini Kemp—co-founder of Itsa Cafes, Hatch and Sons, Joes speciality coffee and Alchemy Juices—remembers when relationships with individual food critics and newspapers used to be crucial to building a food business.

Food entrepreneur Domini Kemp spoke to Mediaflash host Alex Sheehan about how her contributions to the media helped build her brands' reputations.

Food & Wine Magazine Restaurant Reviewer Rachael Kealy visits the BPT studio to review Da Vincenzo's in Limerick. Sharon Noonan visits Dan Mullane at the Mustard Seed at Echo Lodge, Ballingarry, Co Limerick. Irish Times writer and cookbook author, Domini Kemp, shares juicing advice. Conor Heavey from the Michael Smurfit Business School at UCD discusses the Bord Bia International Marketing Fellowship.

Sinead Neiland from the Organic College in Co Limerick discusses seedlings and preparing to plant out. Domini Kemp has tips for juicing. Kenmare Foodie, Karen Coakley, talks about her experience of giving up smoking and shares some healthy recipes. Therese Sheehy has diet and fitness advice. Joe Nawaz talks about the Out to Lunch Arts Festival that takes place every January in Belfast.

This week Roisin meets Domini Kemp and discusses health and food.

Isle Magazine’s Lisa Magee talks Thanksgiving. Kenmare Foodie, Karen Coakley has all the food news from Kerry. Domini Kemp discusses her new book, Dinner. Irish Food Guide’s Zack Gallagher talks to Sharon at the Dingle Food Festival. Eleanor Byrne reveals Lidl’s Christmas market plans.