Podcasts about Emeril Lagasse

Renowned Chef Paul Prudhomme introduced America to Creole and Cajun cuisine, in a big way. And it wasn't just his spices and sauces, it was his infectious enthusiasm in this 1989 interview Chef Paul visits me in my studio - and cooks us lunch.Get your copy of Chef Paul Prudhomme's Louisiana Kitchen by Paul PrudhommeAs an Amazon Associate, Now I've Heard Everything earns from qualifying purchases.You may also enjoy my interviews with Emeril Lagasse and Anthony Bourdain For more vintage interviews with celebrities, leaders, and influencers, subscribe to Now I've Heard Everything on Spotify, Apple Podcasts. and now on YouTubePhoto by Gotfryd, Bernard#Celebrity chef #Cajon #Creole #New OrleansCome on over to AI After 40 on YouTube

Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who's Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who's Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, and Every Day's a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?' If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father's family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: "My father was a Boy Scout leader, and we had a camp at Granddad's on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy's elbow with his beer. I was beer holder. I would say, shouldn't you go medium low? You don't have a dial, you'd have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we're going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that." An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle's sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with." Before Prudhomme joined Commander's Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle's uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.

This is a Vintage episode from 2006 with a current day introductionThe BanterThe Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.The ConversationThe Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Orleans and Jimmy's Big Easy Cocktails book. The Inside TrackThe Guys and Jimmy share a love of New Orleans and they like to eat their way through it.“ You go to Cafe Dumont for some beignets in the morning and then where are we gonna go for mid meal? We do a mid meal before lunch. So then we go there. Then after that we're going, well, where are we going for lunch? And then where we're going for supper? Where we're going for dinner and where we're going for late night? That's the whole kind of New Orleans culture. It's all about food, beverage and people,” Jimmy Bannos Sr. on The Restaurant Guys Podcast 2006BioJimmy Bannos Sr., a third-generation restaurateur, worked at his parents' diner when he was growing up. After receiving his formal culinary education at Washburne Trade School, Bannos became infatuated with Crescent City cooking in the early 1980s and worked with famous New Orleans chefs, such as Paul Prudhomme at K-Paul's, Frank Brigtsen and Emeril Lagasse.Jimmy's bustling New Orleans-style Heaven on Seven restaurants have been one of the most popular eateries in Chicago for decades (recently closed).Jimmy's books are The Heaven on Seven Cookbook and Big Easy Cocktails, Jazzy Drinks and Savory Bites. He and his son, Jimmy Bannos Jr. will be opening Koulkas Greek Eatery in Illinois later this year. InfoJimmy Sr. and his son, Jimmy Jr., will be opening Kouklas Greek Eatery in 2025kouklasgreekeatery.comThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at https://www.restaurantguyspodcast.com/ 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

“Look hon! I'm using the grill.” This is a thunderstorm recording from under the dome of my (Weber Original) grill. The grill she gifted me on Father's Day and I promptly pushed to the back corner of our yard because I am terrible at it. Not as bad as the turkey scenes in Christmas Vacation, but close enough. The charred pieces are claimed by my wife (who likes overdone) and the rarer pieces get cut and passed to me (who only likes it that way) and the rest is disseminated amongst the kids.Do I lose my man card for being terrible at grilling? Is that still a thing? I will never understand how outstanding outdoor cooks are maligned by some ridiculous notion that a man and grill will make magic sans practice. Perhaps that's why all the grill masters I know won't shut the **** up about grilling and how good they are at it. They must need to drown out the expectations that ordinary folks who can't even cook inside will somehow be ****** Emeril Lagasse⁠ outside. And I'm not invoking Emeril because I wanted to link to his 90s cooking Tonight Show. That dude is from (viva) Fall River, Massachusetts where the undercurrent of Americana and revolution still flow out to sea under the Bragga Jr. bridge (which feels less sinister since the cooling towers came down). This slice of Southern New England paints visions of cannons being fired into bellies of British warships, “take that you ************* tax-loving sons of *******!” Revolution! Americana! Visuals of a distressed eagle balancing arrows and olives as fireworks pop around it. Extruded stars and bunting and “**** yeah, dude!” We should ditch the olives at this point, because, who are we kidding? Our bird should clasp a grilled hot dog. Just not a hot dog I grilled. That'll be charred and half-exploded.--this is a lost episode in that it should've run a month ago — I had published a more relaxing episode for July 4 (to cover for folks who wanted counter-programming to all the explosions happening outside their homes) and totally forgot to run this episode (which was my original July 4th episode)... whatever happy August 4th.

TJ Pitre is the Founder and CEO of Southleft, LLC, a front-end application design and development agency based in New Orleans. With over 20 years of experience in the tech industry, he has grown Southleft into a multimillion-dollar agency, partnering with global brands such as IBM, Google, Caterpillar, and PetSmart, as well as community-driven organizations—all without relying on traditional sales or marketing methods. Before founding Southleft, TJ held prominent roles, including Director of Internet Front-End Development for Martha Stewart Living and web developer for Emeril Lagasse's restaurant group. In this episode… Growing up in poverty can shape a person's outlook in profound ways. For some, it creates limiting beliefs; for others, it becomes fuel for ambition. But how does one break free from generational cycles of hardship to build a thriving business in the competitive world of technology? TJ Pitre found his escape in art, which led him down a winding path of freelance graphic design, web development, and ultimately entrepreneurship. Along the way, he worked with some of the biggest names in media, including Emeril Lagasse and Martha Stewart, honing his skills in front-end development. With encouragement from mentors and family, TJ launched Southleft, building an agency that bridges the gap between design and development while serving high-profile clients. Tune in to this episode of the Smart Business Revolution Podcast as John Corcoran interviews TJ Pitre, Founder and CEO of Southleft, LLC, about his inspiring rise from poverty to business ownership. TJ discusses his early creative pursuits, his career working for Martha Stewart and Emeril Lagasse, and the leap of faith that launched Southleft. He also touches on growing up without financial stability, the pivotal role of mentors, and how he built long-term client relationships.

Jordan and Max are joined by the Jiro Dreams of Sushi man himself, David Gelb, to talk the new season of Chef's Table and all the legends, being a Hollywood hired gun, and passion within the culinary world. Plus, Max lists his five least favorite Chef's Table restaurants to David's disgust, Jordan has ideas for future Chef's Table seasons, Jamie Oliver vs. Emeril Lagasse, A-listers at Saffy's, whatever happened to Wolvesmouth, TK again, and the problem with food criticsm.

Send us a textIn this episode of The Real Santa Fe, Bunny sits down with one of Santa Fe's most beloved chefs — and one of her dearest friends — Kathleen “Kat” Crook, executive chef and owner of Market Steer Steakhouse. Recently named to the James Beard Foundation's TasteTwenty list, Kat is taking her rodeo grit, sustainable mindset, and culinary passion to the national stage.But before she was serving up green chile mussels and reinventing happy hour in Santa Fe, Kat was a world champion roper managing 350 head of cattle on her family's ranch in Artesia, New Mexico. We talk about her wild leap from ranch life to culinary school, the surprising moment that changed everything, and how she's built a downtown steakhouse that feels like home — with food that's anything but ordinary.You'll hear:How a windy night and an Emeril Lagasse cookbook sparked a whole new lifeThe journey from rodeo circuit to fine dining kitchens in Dallas and AspenWhat makes Market Steer's beef and vibe truly differentHow Santa Fe's culinary scene is evolving — and where it's going nextWhy the James Beard recognition means so much (and what's coming this November)Oh, and did we mention caviar Frito pie?This is one of those stories that will leave you inspired, hungry, and maybe ready to take your own big leap.

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

Home. That's a hard word to define. Is home a place? A person? A sense of belonging? On this week's show, we speak with chefs who have traveled great distances, literally and figuratively, to discover their own sense of home. We begin with Alon Shaya. In his book, "Shaya: An Odyssey of Food, My Journey Back to Israel," the award-winning chef frankly and unabashedly tells his life's story. From a lonely childhood to the mean streets of Philadelphia where he was a feared teenage drug dealer, to the salvation and purpose he found in cooking, Alon tells all. We also speak with Chef David Slater, who heads Emeril Lagasse's culinary operation. After growing up in Toronto, Canada, David found his heart's home right here in Louisiana. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Home. That's a hard word to define. Is home a place? A person? A sense of belonging? On this week's show, we speak with chefs who have traveled great distances, literally and figuratively, to discover their own sense of home. We begin with Alon Shaya. In his book, "Shaya: An Odyssey of Food, My Journey Back to Israel," the award-winning chef frankly and unabashedly tells his life's story. From a lonely childhood to the mean streets of Philadelphia where he was a feared teenage drug dealer, to the salvation and purpose he found in cooking, Alon tells all. We also speak with Chef David Slater, who heads Emeril Lagasse's culinary operation. After growing up in Toronto, Canada, David found his heart's home right here in Louisiana. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Mike Shirinian and Dave Fansler are back at the big table with their Wine tasting tips and Emeril’s restaurant and Mike’s field trip to the Pebble Beach Wine & Food Festival. On the plate: From Pismo’s Coastal Grill, Chef Michael Vernon plates up a Japanese Sea Scallops is served. The meal was paired with a bottle of Bacon Beurre Blanc from Pismo's. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

This week, we're looking at the pioneers of food television. Emeril Lagasse reflects on his unlikely start at the Food Network, how he's different from his on-screen persona and why he just opened his first Portuguese restaurant. Plus, Michelle T. King tells the story of Fu Pei-mei, Taiwan's first cooking TV star, our very own co-host and food TV star Sara Moulton answers caller cooking questions, and Adam Gopnik weighs in on the spectacle of Iron Chef.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Many of us toy with the idea of committing our life stories to pen and paper. If you're a regular listener to Louisiana Eats, or simply another food obsessed Louisianan, odds are your biography may well take the form of food memoir. This week, we hear from a trio of writers who have been there and done that. First, we catch up with Sara Roahen. Her award-winning memoir, Gumbo Tales: Finding My Place at the New Orleans Table, chronicles her adjustment to life in the Big Easy. But Sarah is also a teacher of memoir writing and has penned a guide for aspiring authors. She shares some tips from her book, How to Begin Writing Your Life Stories: Putting Memories on the Page. Next, author Karen Katz gives us backstage access to the wild world of food TV. She writes about her adventures as Emeril Lagasse's cooking show producer in her memoir, Getting Sauced: How I Learned Everything I Know About Food From Working in TV. Finally, we speak with stand-up comic and actor Dan Ahdoot. In his debut memoir, Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, Dan examines his emotional relationship with food starting from childhood, and provides both an honest and comedic look at where that has gotten him. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Many of us toy with the idea of committing our life stories to pen and paper. If you're a regular listener to Louisiana Eats, or simply another food obsessed Louisianan, odds are your biography may well take the form of food memoir. This week, we hear from a trio of writers who have been there and done that. First, we catch up with Sara Roahen. Her award-winning memoir, Gumbo Tales: Finding My Place at the New Orleans Table, chronicles her adjustment to life in the Big Easy. But Sarah is also a teacher of memoir writing and has penned a guide for aspiring authors. She shares some tips from her book, How to Begin Writing Your Life Stories: Putting Memories on the Page. Next, author Karen Katz gives us backstage access to the wild world of food TV. She writes about her adventures as Emeril Lagasse's cooking show producer in her memoir, Getting Sauced: How I Learned Everything I Know About Food From Working in TV. Finally, we speak with stand-up comic and actor Dan Ahdoot. In his debut memoir, Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, Dan examines his emotional relationship with food starting from childhood, and provides both an honest and comedic look at where that has gotten him. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

We are BACK in the Top Chef universe, but there is one stop to make before we enter the Seattle kitchen. Season 10 is off to an incredibly fun start with a star studded panel of judges: Hugh Acheson, Emeril Lagasse, Wolfgang Puck and, of course, head judge Tom Collicchio. The chefs were put through their paces with tasks to test their fundamental skills in the kitchen. Who will pass the test and make it to Seattle? Tune in to find out!

Tommy talks with Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate

* What should we expect from the Saints with an interim head coach? * What's the biggest match-up in the LSU/Alabama game? * What LSU fans need to know about this Alabama team * What it was like dining w/Emeril Lagasse at his new Portuguese restaurant * The special session has some complicated tax plans. Let's take a look

Host Mike Switzer interviews Quinton Middleton, owner of Middleton Made Knives in Charleston, S.C., whose cutlery is used by the likes of Emeril Lagasse and Sean Brock.

Happy Sunday everyone! Ben here, on today's episode Jacques tells us about inviting Real Housewife Dorinda Medley to a dinner with Emeril Lagasse, Hesse shows us some Club Random, and I try to explain who Jordan Peterson is to Jacques. Tickets to our live show here: https://t.co/O593yGCOAX

Our guest today is Lisa Ekus, founder of The Ekus Group, a literary agency specializing in “representing a world of culinary talent.” She has over 40 years of experience representing a wide selection of food personalities, writers, cookbooks, restaurants, and food products. The agency she founded represents more than 350 authors and works with numerous leading publishers worldwide. A sought after expert and agent, Lisa's media training, which was featured on NPR's “All Things Considered,” helps culinary professionals improve their media presentation, video, and interviewing skills, traveling globally to present seminars, workshops, and panels. She has hosted everyone from Julia Child to Emeril Lagasse in her kitchen and at her table. Lisa sees food as the common denominator that brings family and friends together, and she sits down for dinner as often as possible with her family, friends, and clients. Last, but not least, she also is the proud owner of more than 7,000 cookbooks. The Guinness Book of World Records just awarded Lisa the honor of holding the largest personal cookbook collection in the world. A Kochleffel of the first order! Let's have a listen.

National cheese curds day. Entertainment from 1988. Grace Bedell told Abe Lincoln to grow a beard, King Henry VIII bans bowling for the poor, TaTa airlines begins service. Todays birthdays - Linda Lavin, Penny Marshall, Richard Carpenter, Tonya Roberts, Chrid De Burgh, Larry Miller, Emeril Lagasse, Kimberly Schlapman. Pau Allen died.Intro - Pour some sugar on me - Def Leppard    http://defleppard.com/The Cheese Curd songRed Red Wine - UB40Streets of Bakersfield - Dwight Yoakum   Buck OwensBirthdays - In da club - 50 Cent      http://50cent.com/Alice Tv theme songLaverne & Shirley TV theme songWe've only just begun - The CarpentersDon't pay the ferryman - Chris De BurghBoondocks - Little Big TownExit - In my dreams - Dokken     http://dokken.net/Follow Jeff Stampka at cooolmedia and facebook

Confidence is one of the most alluring, captivating, and powerful qualities a person can have ... yet it can also be one of the most elusive! In the first official confidence! episode of Flirtations, we welcome superstar Silky Nutmeg Ganache on the show to inspire us to be our most authentic, confident selves! Throughout this conversation, we answer questions like: Where does confidence come from? Is it something we're born with? How do you build it, create it? Can you feel confident in some areas of your life and not in others? What if you don't feel confident in your dating life, how can you become more confident? How do you show up with courage when you have fear and feelings of low self esteem? What can you do in the face of rejection when you feel like your confidence has been knocked down? You don't wanna miss the absolute nuggets of gold in this episode as we talk all things confidence! Don't forget to subscribe, rate, and review Flirtations on your favorite podcast platform, and share this episode to spread BFE - big flirt energy, all over the world! About our guest: Hailing from Moss Point, Mississippi, Silky Nutmeg Ganache has established her presence and legacy through the Emmy Award winning show RuPaul's Drag Race. Appearing on three seasons - RuPaul's Drag Race Season 11, RuPaul's Drag Race All Stars Season 6 - as well as Canada's Drag Race, Canada VS the world - Silky has managed to be the finalist on 2 seasons. She currently holds the record of Most Lip Syncs won (9 Collectively). Silky is also referred to as “The Reverend Doctor Silky Nutmeg Ganache,” due to her Masters Degree in Organizational Leadership and current pursuit of becoming a doctor in Philosophy. Education is the single thing in life that no one could ever take away from you. That was the message ingrained in Silky by her 86 year-old educator-grandmother.  Finding inspiration for her name while watching The Food Network, Silky Nutmeg Ganache, describes herself as a southern bell who speaks the truth and will always lend a helping hand.  As a child, Silky was obsessed with the Food Network. While other children were tuned in to cartoons, Silky was tuned in to Emeril Lagasse instead. Like many others, Silky sees the importance and responsibility of being a drag entertainer. When asked about her legacy, Silky shared, "I want everyone to know that as drag queens, we are greater than entertainers. We are doctors, lawyers, politicians, educators, etc. I hope to be the example through my accomplishments in education and through the many people I've enrolled and inspired to pursue higher education." About your host:  Benjamin is a flirt and dating coach sharing his love of flirting and BFE - big flirt energy, with the world! A lifelong introvert and socially anxious member of society, Benjamin now helps singles and daters alike flirt with more confidence, clarity, and fun! As the flirt is all about connection, Benjamin helps the flirt community (the flirties!) date from a place that allows the value of connection in all forms - platonic and romantic connection - to take center stage and transform lives for greater healing and ultimately, a deeper connection with the self. You can connect with Benjamin on Instagram, TikTok, stream the Flirtations Flirtcast everywhere you listen to podcasts (like right here!), and find out more about working together 1:1 here.

In this episode, we take a deep dive into the evolution of food television, from the early days of simple, instructional shows to today's diverse and dynamic culinary landscape. We'll explore how icons like Betty Crocker shaped early cooking programs, empowering women in the kitchen, and how trailblazers like Julia Child, Emeril Lagasse, and Guy Fieri pushed boundaries—changing not just how we cook, but how we see race and gender in food media.We'll also journey into the origins of Iron Chef, its impact on Asian identity, and how it became a global cultural phenomenon. Plus, we'll reflect on the genre's transition to streaming, where shows like Chef's Table have brought a more artistic, inclusive approach to the culinary world. And as food competition shows shift from cutthroat to kind, what does the future hold for food media?Here are some of the references from this episode, for those who want to dig a little deeper:Books by Tasha Oren: Food TV ; Global Asian American Popular CulturesJoyce ChenEddie WangDavid Chang The Evolution of Television FormatsMasterChef Junior: Watch on HuluProject Runway: Watch on Netflix, IMDbSurvivor: Watch on CBSJulia ChildJulia Child's The French Chef by Dana PolanThe French Chef with Julia ChildSmithsonian Air and Space Museum ; Julia Child clipEmeril Lagasse ; Emeril Live clipIron Chef ; Netflix TrailerWall Street (1987 film)Hillary Clinton and the Return of the (Unbaked) Cookies - New York TimesHillary Clinton explains "Bake cookies" remark April 1992 - DailymotionBetty Crocker - history; Betty Crocker on the radioGuy Fieri Food Network Curtis Aiken Mind of a Chef: Watch on Youtube, IMDbChef's Table trailer; Watch on Netflix, IMDbJeff Yang's new book, The Golden ScreenWilliam Shatner Hell's Kitchen: Watch on FOX, IMDbGordon Ramsay on Hot OnesBaking Impossible trailerThe Great British Bake OffBong Appetit: Trailer; Watch on Youtube, IDMbVanessa Lavorato & Miguel Trinidad (Bong Appetit) - The SmokeboxCooking with CannabisBake Squad trailerThe Bear trailer: Watch on Hulu, IMDbSimply Sara (YouTube)Check out our previous Episode 61: Broken Bread with Chef Roy Choi and KCET's Juan Devis ––––––––––––––––––––––––––––––Share your thoughts via Twitter with Henry, Colin and the How Do You Like It So Far? account! You can also email us at howdoyoulikeitsofarpodcast@gmail.com.Music:“In Time” by Dylan Emmett and “Spaceship” by Lesion X.In Time (Instrumental) by Dylan Emmet https://soundcloud.com/dylanemmetSpaceship by Lesion X https://soundcloud.com/lesionxbeatsCreative Commons — Attribution 3.0 Unported — CC BY 3.0Free Download / Stream: https://bit.ly/in-time-instrumentalFree Download / Stream: https://bit.ly/lesion-x-spaceshipMusic promoted by Audio Library https://youtu.be/AzYoVrMLa1Q––––––––––––––––––––––––––––––

"Pee cans are for truck drivers." Emeril Lagasse hates the working class! He hates them! Broad City: good show! Churrons look unnecessary but sure we'll try it. Like, subscribe, follow @gabbingwithbabish on instagram and electronically mail us @ gabbingwithbabish@gmail.com!

Honoring his family's legacy while pushing boundaries to innovate New Orleans cuisine for the next generation is the 21-year-old patron chef of Emeril's in New Orleans and son of renowned chef Emeril Lagasse, E.J. Lagasse who joins Bruce on this season four finale. E.J. takes us on a journey through his culinary evolution, starting with his early—very early—experiences as a young teenager working in legendary kitchens like Daniel Boulud's and Eric Ripert's. E.J. also shares stories from his culinary travels, reflecting on how his time in kitchens around the world—from New York to Stockholm—has shaped his approach to running one of New Orleans' most iconic restaurants. He has picked up many valuable lessons and habits along the way, including one that Bruce believes is a practice all of us should follow in our travels. E.J. goes on to share his picks for his favorite meals in New Orleans and beyond. Throughout the conversation, his passion for the culinary arts is palpable. He offers behind-the-scenes insights into what it takes to lead a celebrated restaurant, the importance of mentorship, and how New Orleans' unique food culture continues to influence his creations. Whether you're a food lover or fascinated by the intersection of legacy and innovation, you'll enjoy this episode as a deep dive into the future of fine dining. --- A heartfelt thank you to you, our listener, and to all the wonderful guests who joined us this season on the second iteration of the Master Chef Series. Your support has been incredible, and we can't wait to bring you more exciting stories of travel, adventure, and culinary exploration in upcoming episodes of Travel That Matters. Make sure you're Following and stay tuned! --- To learn more about E.J. Lagasse and Emeril's, visit https://emerilsrestaurant.com. --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Rick Flynn Presents, the international podcast, proudly welcomes back DAVID PAGE to our show in promotion of his new podcast entitled "Culinary Characters Unlocked" which is a bi-weekly podcast that is heard every week with new episodes launching each and every Tuesday and Friday on all major carriers. Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he travelled Europe, Africa, and the Middle East doing two things―covering some of the biggest stories in the world, and developing a passion for some of the world's most incredible food. Once back in the states, Page pursued his passion both personally and professionally. Show-producing Good Morning America, his substantial food coverage included cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food―its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences—that education, the discovery of little-known stories and facts—that led Page to dig even deeper and tie the strands together in Food Americana. You may purchase David's book "Food Americana" wherever books are sold including Amazon. David Page appears on Rick Flynn's podcast courtesy of Page Productions. David's new podcast launch date is August 27, 2024. --- Support this podcast: https://podcasters.spotify.com/pod/show/rick-flynn/support

“People don't think big enough.” – Tamara Bunte Growing up in the Midwest, Tamara assumed she'd follow the same path as everyone else: go to college, get a job, and work until retirement. She was smart, safe, and secure, the very values her community shared. But those values weren't hers. Even as a young child, she was curious. Why are some people happier and more successful than others? What makes the difference? So nagging were those questions that, at 12 years old, she asked for the tapes of famed motivational speaker Tony Robbins and set goals to work for Dale Carnegie & Robbins himself. And that's exactly what she did. Today, Tamara runs her own company, teaching unique sales strategies to companies of all types (and gives some great tips in this podcast!). She also leads a thriving non-profit and a faith-fueled Etsy shop. Her passion and purpose in life underscore them all and fuel her (self-made) success. To learn more, find her at TamaraBunte.com & on LinkedIn. Hard work matters, but start with a plan and make it a big one. That's Tamara's story. It's like Emeril Lagasse said, “If you think big, it's going to be big.”

In New Orleans we pride ourselves on our extensive array of live entertainment. According to music media company, Off Beat, and tourist authority New Orleans & Company, on any given night we have, on average, 100 places to hear live music. If New York City had the same per capita number of live music venues, they'd have 800. In fact, they have 1,100. Ok, so we're not beating New York, but we're in the same ballpark, and that's impressive for a medium-size city. How about live theater? If, per capita, we had as many options to go see a play in New Orleans as they do in New York, we'd have 142 live theater stages. In fact, we have fewer than 20. So, what's up with that? In a city whose Mardi Gras parades are among the biggest live street theater events in the world, why do we have so little traditional theater? Rob DeViney might be able to shed some light on that question. Rob is Executive Director of Jefferson Performing Arts. In New Orleans there's a long-running intersection of theater and business – in the person of larger-than-life characters who own or represent businesses. Folks like, Al Scramuzza from Seafood City. The Special Man from Frankie & Johnnie's Furniture. Restaurateurs Paul Prudhomme and Emeril Lagasse. Ronnie Lamarque the crooning car salesman. Al Copeland. Chris Owens. Morris Bart. The list goes on. The newest addition to it, is Bougie Man Bourgeois. The Bougie Man is an import from Cajun country where he developed his meat product, Bougie Bologna. Unlike other bologna, which is apparently made from the cuts of meat discarded from traditional butchering, Bougie Bologna is made from 100% pork shoulder. The slogan summarizing this differentiation was originally, “Butthole free.” Apparently, the USDA frowned on that, so now Bougie Bologna is described somewhat more prosaically as, “no mystery meat or byproducts.” The Bougie Man is the alter ego of Ross Brown, who is also the creator of Bougie Bologna. In New Orleans business, like the rest of New Orleans, we're no strangers to contradiction. The same local companies will sponsor the health-driven Crescent City Classic road race, and the Red Dress Run, an athletic event that's also an alcohol-fueled celebration of cross-dressing. We don't think it's unusual for a CEO of a serious business to also be an active member of a seriously fun-centric Mardi Gras krewe. A great deal of our city's revenue comes from tourists who come here to party. But we're also on reputable entrepreneurial lists as one of the best cities to start a business. In this New Orleans tradition of occupational antithesis, Rob and Ross are great representatives of both the business of theater, and the theater of business. Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.  See omnystudio.com/listener for privacy information.

Welcome to the Instant Trivia podcast episode 1256, where we ask the best trivia on the Internet. Round 1. Category: My Tv Dads 1: James Gandolfini led 2 types of families, each with their own unique sets of problems, on this HBO drama. The Sopranos. 2: In "Two and a Half Men", he was just Duckie playing Alan Harper, dad to the half-man. (Jon) Cryer. 3: On this show, Will moved in with his Auntie Viv and Uncle Phil, parents to Hilary, Ashley, Nicky and dance master Carlton. The Fresh Prince of Bel-Air. 4: Taiwanese immigrant Louis Huang makes a go of it in 1990s Orlando with his wife and 3 sons on this ABC sitcom. Fresh Off the Boat. 5: His 2017 Emmy award as dad and son on "This Is Us" was his second in two years--for your information, the "K" is for Kelby. (Sterling K.) Brown. Round 2. Category: That Book Was A Horror! 1: Anne Rice, 1976: "Interview with" him. the Vampire. 2: Ira Levin, 1967: her "Baby". Rosemary. 3: Stephen King, 2009: "Under" this. the Dome. 4: Shirley Jackson, 1959: "The Haunting of" this "House". Hill. 5: John Wyndham, 1951: "The Day of" these invading plants. the Triffids. Round 3. Category: The Brightest Stars 1: Regulus, from the Latin Rex, for "king", is in this king of beasts. Leo. 2: It's brighter than its twin, Castor. Pollux. 3: This brightest star in our night sky shares its name with a Keanu Reeves grunge band. Dogstar. 4: This red supergiant in Orion is over 300 light years away from you, but it's much closer to Michael Keaton's heart. Betelgeuse. 5: Proxima, a component of this constellation's brightest star system, is a super close 4.3 light years away. the Centaur (Centaurus). Round 4. Category: Nom Nom Nominations 1: Alaska's Copper River Fish Market got a 2023 Good Food Award nom for its locally sourced Copper River sockeye this. salmon. 2: From 2001 to 2006, Emmy voters didn't quite get the "essence of" this chef, but in 2017... bam! he got a trophy for "Eat the World". Emeril Lagasse. 3: A 2022 Beard nominee for Outstanding Restaurant, Brennan's in New Orleans is famed for this flambéed fruit and rum dessert. bananas Foster. 4: "Beat" this chef? as a 1991 and '92 nominee for Beard's rising chef of the year, yes, but in '93? Winner winner barbecue dinner!. Bobby Flay. 5: She got a BAFTA TV must-see moment nomination for her pronunciation of "microwave" on "Cook, Eat, Repeat". Nigella Lawson. Round 5. Category: Uniquely American Literature 1: A brutal 1959 mass murder was the basis of this Truman Capote nonfiction novel. In Cold Blood. 2: A battle to keep a girl from the clutches of Satan takes place in this William Peter Blatty novel that turned heads in '71. The Exorcist. 3: In this Tom Robbins novel, Sissy Hankshaw is born with enormous thumbs and hitchhikes across America. Even Cowgirls Get the Blues . 4: One of the 2 Erskine Caldwell novels of the 1930s that were censored for their portrayals of poor whites. Tobacco Road (or God's Little Acre). 5: This American's stories like "Will You Please Be Quiet, Please?" are in a style some have called K-Mart Realism. Raymond Carver. Thanks for listening! Come back tomorrow for more exciting trivia!Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used

Emeril Lagasse, the granddaddy of celebrity chefs talks life, love -- and his favorite places to eat on and off the Vegas Strip. In this live recording at The Barbershop Cuts & Cocktails at The Cosmopolitan in Las Vegas, Emeril and Jose trade stories about food TV, disaster relief -- wait till you hear about how Emeril drove a truck full of homemade red rice and beans from New Orleans to Panama City, Florida! -- and discuss why they love having restaurants in the amazing culinary destination of Las Vegas. Thirty minutes is all it will take to inspire you to head to Las Vegas yourself to check out all the amazing places to eat and drink! This episode of Longer Tables is sponsored by Las Vegas.  See omnystudio.com/listener for privacy information.

Our hosts are joined by @carly.sue.bear to recap the final episode of the season. Our three finalists cook the 4 course meal that will define their fate on Top Chef all while trying to impress a prestigious judging panel including culinary icon Emeril Lagasse. Who will Kristen Kish announce as the winner of Season 21? Listen to the recap to find out!

Hello, and welcome to another episode of the podcast. Today, I have an interview with Food TV Executive Producer Karen Katz. Karen has worked on food television shows in various competition, lifestyle, documentary, reality, children's, and music/variety programming. She just completed her first book, GETTING SAUCED—How I Learned Everything I Know about Food from Working in TV, a memoir about her life behind the scenes in TV working with some beloved chefs: Emeril Lagasse, Julia Child, Bobby Flay, and Buddy Valastro, to name a few. Today on the podcast, Karen and I discuss why she wrote her memoir, what she learned from working in TV, highlights of her years at Food Network and why food shows are so popular. Karen also shares her advice with someone who wants to get on a cooking show, the value of promoting books on TV, and the inclusion of recipes in her memoir.  Things We Mention In This Episode Join waitlist for Cookbook on KDP Getting Sauced with Karen Katz The Katz Tales Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus Tapas: A Taste of Spain in America  

When E.J. Lagasse was four years old, he made his debut appearance in Food & Wine in a feature called "How to Kick Healthy Cooking Up a Notch." He wasn't the one making the recipes — that was his dad Emeril Lagasse — but 17 years later, the father and son are comrades in the kitchen. Most notably at their flagship New Orleans restaurant Emeril's, where E.J. — and if you just did the math, yes, he's 21 — runs the kitchen. The two generations of Lagasse chefs talk about working together, the unique magic of sno-ball season, and watching people's faces react to a massive pyramid of butter. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

In S4Ep3 of the PRP, Adam chops it up with established marathoner, design artisan virtuoso and passionate community development specialist Aaron Barnett, who has been preparing for the Martian Marathon on Saturday April 13th, 2024. Jared Barnett, seasoned hobby jogger, lover of all people and aspiring public health aficionado joins the show to offer his take on all things community, stewardship, and running.  The conversation kicks off with the brothers Barnett reflecting on the significance of community and how pivotal a role it plays in each of our lives. From an early age, Papa Barnett made sure the boys understood this by laying the groundwork for what would become a primary pillar in both Aaron & Jared's lives. Sacrificing for the greater good and helping uplift those around you has become a daily practice for these gents, each of them pursuing this work in their own unique lanes with their own unique style.  The lads then break bread about running, art and stewardship as they pontificate on what it means to be a leader. Leadership comes in all different shapes, forms and sizes these days, but one thing is for sure - it's best to lead by example and let others tap in on their own timing and on their own fruition. The betterment of society comes when non forceful initiative is taken by those who possess the skills to empower others. At the end of the day, we've all got to ask ourselves, how can we impact the world in a positive way? What's the significance of the date 05/04/19?? Does the PRP have a cousin?! Is Jared about to be internationally thuggin?? What exactly does it mean to let go and let god? Is perfect the enemy of done?! Uh oh, heads up here comes the poop monster!! Big shout outs to Emeril Lagasse?? Does the truth really expose itself late in a marathon? What is the book of Barnett and why should you consider getting a copy?! Drip shots fired?? Pad Thai, vibes and humble pie, oh my!!  This and so much more in this inspiring, motivational and prolific episode of the PRP! Explain that Strava section: Aaron's Strava Activity Sponsors ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ann Arbor Running Company⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Recorded Saturday March 30th @ 9:30AM EST  --- Support this podcast: https://podcasters.spotify.com/pod/show/preracepodcast/support

Original Air Date: August 8, 2023We are joined by Pete Candia, the esteemed food and drink editor at NJ Digest, while surrounded by the cozy ambiance of Osteria Crescendo. Join us as we embark on Pete's inspiring journey – from a discerning eater to a triumphant graduate of culinary school, all while navigating the challenges posed by a progressive muscle wasting disease.Pete's culinary passion was ignited by the charisma of Emeril Lagasse on television, setting him on a path that led from culinary school to a prominent role in food writing. Discover the captivating narrative of Pete's transition from the bustling kitchen to his current influential position as the food and drink editor at NJ Digest. Delve into the heart of New Jersey's diverse culinary landscape as Pete shares his personal favorites and hidden gems. From the mouthwatering meatballs and hot vinegar chicken dish at Nettie's House of Spaghetti in Falls to the innovative and intriguing Lita, Heirloom Kitchen, and lovesick located in South Jersey.Drawing upon his extensive experience both in the front and back of the house, Pete offers a unique perspective on restaurant reviews, focusing on positive and uplifting stories rather than negative critiques. Explore Pete's creative ingenuity, including a whimsical April Fools' piece featuring the fictional Vesuvio restaurant from "The Sopranos." Join us in celebrating Pete's unwavering dedication to his culinary passions and his remarkable resilience in the face of adversity.As Mike and Pete conclude their enlightening conversation, get a sneak peek of the enticing topics and discussions that await in future episodes. From tantalizing tales of gastronomy to explorations of New Jersey's rich culinary heritage, "Greetings From the Garden State" promises to be your guide to the diverse flavors and stories that define this remarkable state.Thank you to our sponsors:UCS Advisors: ucsgreatness.comNJ Digest: thedigestonline.comAlbert & Whitney CPAs:  awcpasllc.comShanghai Jazz: shanghaijazz.comMayo Performing Arts Center: mayoarts.org/events-calendarNJspots: NJspots.comOperation K9 Beethoven: operationk9beethoven.comContact the show: mike@greetingsfromthegardenstate.comSupport the show

Back in 1982, Emeril Lagasse famously took over from Paul Prudhomme as executive chef at Commander's Palace in New Orleans, and after an incredible run there he decided to open his own place, Emeril's, in 1990. Now, more than three decades on, his son EJ, at age 21, is chef patron, revisiting dishes his father made famous and updating them with his own unique spin. We'll talk about all that, as well as the magic of New Orleans, their over-the-top holiday food traditions, the ways their Portuguese heritage informs their work, and how Emeril is teaching a new generation about the power of food. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Script Editor Jennifer Del Sole-Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit megaphone.fm/adchoices

After closing this summer for a major renovation and redesign, one of the city's most iconic restaurants is back in business with a new look, a new format and a new Lagasse at the helm. On today's podcast, Emeril Lagasse's 20-year-old son E.J. talks about how he prepared for his leadership role, his boldest menu updates and his vision for the future of fine dining.

Who taught you how to cook? Perhaps it was a favorite family member or Julia Child on public television. Maybe you devour cookbooks on the weekend just for fun. The education of a professional chef can be just varied – be it a formal degree or on-the-job training. On this week's show, we explore culinary learning. We begin at one of Louisiana's educational treasures, the New Orleans Center for Creative Arts, which celebrates its 50th anniversary this year. To mark this milestone, we revisit our trip to the school's Marigny neighborhood campus. There, chefs Emeril Lagasse and Dana D'Anzi Tuohy explain the origins of NOCCA's celebrated Culinary Arts program. Then, chef and cooking school director Dee Lavigne talks with us about African American chef and entrepreneur Lena Richard. By the 1940s, Richard had become the Crescent City's premier caterer, educator, and the first local TV food personality. Finally, we look outside of the state to learn how Anne Willan achieved legendary success on both sides of the pond. Founder of the prestigious La Varenne Cooking School, which operated in Paris and Burgundy, France from 1975 until 2007, Anne's also a prolific author whose award-winning cookbooks are available in 35 different languages. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

We're live at Wine Spectator's New York Wine Experience in this special episode of Straight Talk with host James Molesworth.  He's joined by senior editor for news Mitch Frank, podcast director Rob Taylor and a cast of wine and restaurant industry all-stars that includes chefs José Andrés, Emeril Lagasse and Eric Ripert, Hollywood legend Rich Frank, Tribeca Grill wine director David Gordon, California wine stars Thomas Rivers Brown, Carlo Mondavi, Greg Brewer and more, including a special musical number from our 2023 Video Contest winner. Stay tuned til the end for James'  sneak peek wine pick and a special Jean-Michel Cazes tribute. And don't miss our Bonus Mini Episode, featuring Thanksgiving wine-pairing advice from our very own Dr. Vinny!Thirsty for more? Check out this related content• Wine Spectator's 2023 New York Wine Experience • Nov. 30, 2023, issue of Wine Spectator • Latest News and Headlines• Ask Dr. Vinny• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuests and appearances: José Andrés, Greg Brewer, Thomas Rivers Brown, Rich Frank, David Gordon, Chris Kajani, Emeril Lagasse, Carlo Mondavi, Eric Ripert, Mitch Frank, Bruce Sanderson and Marvin R. ShankenAssistant producer, Napa: Elizabeth Redmayne-Titley

What wine pairs best with turkey and sides? Straight Talk podcast director Rob Taylor made an emergency appointment with Wine Spectator advice columnist Dr. Vinny (aka senior editor MaryAnn Worobiec) for some tips on Thanksgiving wine pairing, including pumpkin pie! And don't miss Episode 16: Wine Spectator's New York Wine Experience with Chefs José Andrés, Emeril Lagasse and Eric Ripert, featuring Hollywood legend Rich Frank, Tribeca Grill wine director David Gordon, California wine stars Thomas Rivers Brown, Carlo Mondavi, Greg Brewer and more, including a special musical number from our 2023 Video Contest winner.Thirsty for more? Check out this related content• Ask Dr. Vinny• Wine Spectator's 2023 New York Wine Experience• Nov. 30, 2023, issue of Wine Spectator• Latest News and Headlines• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuest: MaryAnn Worobiec as Dr. VinnyAssistant producer, Napa: Elizabeth Redmayne-Titley

Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003.

Commander's Palace has been a New Orleans culinary landmark since it first opened in the city's Garden District in 1893. Once Ella Brennan and her family took It over in the 1970s, it became an international sensation, elevating Louisiana cuisine and launching the careers of chefs Paul Prudhomme and Emeril Lagasse. On this week's show, we celebrate 130 years of Commander's Palace by dipping into our archives to bring you Commander's stories past and present. We begin with the restaurant's Executive Chef Meg Bickford, the first female in 127 years to burst through the gender barrier and command the historic kitchen. There's an awful lot of talent and power in that tiny little frame. Then, we hear from Lally Brennan and Ti Martin, the ladies who have been at the helm of Commander's for over two decades. They discuss their relationship with the institution and share their experiences growing up as members of one of New Orleans' most famous restaurant families. Finally, Dickie Brennan shares memories of the early days of Commander's Palace, and how his dad, Dick Brennan, both invented the iconic jazz brunch and dreamt up some of the restaurant's most famous dishes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In the spirit of slowing down – and soaking up every last bit of summer – this week we welcome May Lindstrom, organic skincare guru and founder of her eponymous luxury skincare line, May Lindstrom Skincare. May started crafting her addicting, aromatherapeutic concoctions from her kitchen back in 2008 – long before “clean” beauty was a buzzword. Today, beauty insiders covet her number one-selling “Blue Cocoon” balm, a magical blue tansy cure-all beloved by Tracee Ellis Ross and Sadie Sink, among others. In this week's episode you'll hear:How May's self-described “Little House on the Prairie” upbringing inspired her connection to plants and nature, the bedrock of her brand todayHow the artisanal formulator went from living in her car in LA to training line chefs at one of Emeril Lagasse's New Orleans' hotspot restaurants to modeling – and ultimately, to respected skincare guruWhy May chose to pull her brand from top retailers in 2020 – essentially cutting her profit in halfThe reason May Lindstrom products have a “born on” date affixed to every labelWhat we can expect from the brand next Get social with us and let us know what you think of the episode! Find us on Instagram, Tiktok, Twitter. Join our private Facebook group, or give us a call and leave us a voicemail at 1-844-227-0302. For any products or links mentioned in this episode, check out our episode recaps on our website here: PROMO CODES: When you support our sponsors, you support the creation of Breaking Beauty Podcast! The OuaiLive life your OUAI and get your fast fix for healthy-looking hair with their best-selling hair oil. Go to TheOuai.com and use code BEAUTY15 for 15% off any purchase. ConairIntroducing the new Curl Secret by Conair, your new favorite styling tool for effortlesscurls. It boasts customizable settings, multi-directional action and tangle-free tech – all at the push of a button. Shop Curl Secret by Conair, exclusively at Ulta.*Disclaimer: Unless otherwise stated, all products reviewed are gratis media samples submitted for editorial consideration.*Hosts: Carlene Higgins and Jill DunnTheme song, used with permission: Cherry Bomb by Saya
Produced by Dear Media StudioSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the spirit of slowing down, and soaking up every last bit of summer, this week we welcome May Lindstrom, skincare guru and founder of her eponymous luxury skincare brand, May Lindstrom Skincare.May started crafting her brand in her kitchen back in 2008 - long before “clean” beauty was barely a buzzword. Beauty editors and celebs alike have grown to covet her number one best-selling Blue Cocoon, the magical blue tansy balm-to-oil cure-all crafted in small batches, that you slather on wet skin to calm inflammation, banish dryness all while delivering an intoxicating hit of aromatherapy (Tracee Ellis Ross and Sadie Sink, among others, are big fans). In this week's episode you'll hear:How May's self-described “Little House on the Prairie” upbringing inspired her connection to plants and nature, the bedrock of her brand todayHow she went from living in her car in LA to training line chefs at one of Emeril Lagasse's New Orleans' hotspot restaurants. The twist of fate that led her to NYC where she went from model to makeup artist to skincare guru Why she pulled her line from retailers in 2020 - essentially cutting her profit in halfWhat we can expect next from the brand Get social with us and let us know what you think of the episode! Find us on Instagram, Tiktok, Twitter. Join our private Facebook group, or give us a call and leave us a voicemail at 1-844-227-0302. For any products or links mentioned in this episode, check out our episode recaps on our website here: PROMO CODES: When you support our sponsors, you support the creation of Breaking Beauty Podcast! The OuaiLive life your OUAI and get your fast fix for healthy-looking hair with their best-selling hair oil. Go to TheOuai.com and use code BEAUTY15 for 15% off any purchase. ConairIntroducing the new Curl Secret by Conair, your new favorite styling tool for effortless Curls. It boasts customizable settings, multi-directional action and tangle-free tech - all at the push of a button. Shop Curl Secret by Conair, exclusively at Ulta.*Disclaimer: Unless otherwise stated, all products reviewed are gratis media samples submitted for editorial consideration.*Hosts: Carlene Higgins and Jill DunnTheme song, used with permission: Cherry Bomb by Saya
Produced by Dear Media StudioSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We are joined by Pete Candia, the esteemed food and drink editor at NJ Digest, while surrounded by the cozy ambiance of Osteria Crescendo. Join us as we embark on Pete's inspiring journey – from a discerning eater to a triumphant graduate of culinary school, all while navigating the challenges posed by a progressive muscle wasting disease.Pete's culinary passion was ignited by the charisma of Emeril Lagasse on television, setting him on a path that led from culinary school to a prominent role in food writing. Discover the captivating narrative of Pete's transition from the bustling kitchen to his current influential position as the food and drink editor at NJ Digest. Delve into the heart of New Jersey's diverse culinary landscape as Pete shares his personal favorites and hidden gems. From the mouthwatering meatballs and hot vinegar chicken dish at Nettie's House of Spaghetti in Falls to the innovative and intriguing Lita, Heirloom Kitchen, and lovesick located in South Jersey.Drawing upon his extensive experience both in the front and back of the house, Pete offers a unique perspective on restaurant reviews, focusing on positive and uplifting stories rather than negative critiques. Explore Pete's creative ingenuity, including a whimsical April Fools' piece featuring the fictional Vesuvio restaurant from "The Sopranos." Join us in celebrating Pete's unwavering dedication to his culinary passions and his remarkable resilience in the face of adversity.As Mike and Pete conclude their enlightening conversation, get a sneak peek of the enticing topics and discussions that await in future episodes. From tantalizing tales of gastronomy to explorations of New Jersey's rich culinary heritage, "Greetings From the Garden State" promises to be your guide to the diverse flavors and stories that define this remarkable state.Thank you to our sponsors:UCS Advisors: ucsgreatness.comNJ Digest: thedigestonline.comAlbert & Whitney CPAs:  awcpasllc.comShanghai Jazz: shanghaijazz.comMayo Performing Arts Center: mayoarts.org/events-calendarNJspots: NJspots.comOperation K9 Beethoven: operationk9beethoven.comContact the show: mike@greetingsfromthegardenstate.comSupport the show

This episode was recorded and released in Feb 2021.   Who is Shep Gordon? You've probably heard the popular phrase "Chefs Are The New Rockstars" — you can thank Shep for that.  He's the visionary who brought chefs like Roger Vergé, Emeril Lagasse, Wolfgang Puck, Roy Yamaguchi and Daniel Boulud to the mainstream and coined the term “Celebrity Chefs.” Coming from a colorful life as a music manager to artists like Alice Cooper, Luther Vandross, Blondie and Teddy Pendergrass to name a few, Shep brought his show business know-how to the culinary arts where he singlehandedly paved the path for chefs to become today's cultural icons. If you've seen him in the beloved 2013 documentary Supermensch: The Legend of Shep Gordon, directed by Mike Myers, his persona is no different in this episode. Being the phenomenal storyteller that Shep is, he shares personal stories about some of today's most iconic chefs before their heydays, what he saw in chefs that encouraged him to create a highway for them to have a better life, and his own journey with food.     For more info on Shep Gordon: https://bit.ly/3PoAowZ     Follow Shep on Instagram: https://bit.ly/4498fOS     Follow On The Pass: http://bit.ly/3Kvgm1n     Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: www.gabrielornelas.com

In our debut episode, Food & Wine's executive features editor Kat Kinsman speaks with the one and only chef Guy Fieri. He's become a household name as a restaurateur, cookbook author, host of Diners, Drive-Ins, and Dives, Guy's Grocery Games, Tournament of Champions and more smash-hit shows — and in recent years, as a mega-philanthropist who has raised millions for first responders and hospitality workers. But before all that, Guy was just a kid with big dreams and a Kool-Aid stand in a small town in California. Kat and Guy chatted about how he hustled enough cash to send himself to high school in France, the thing Emeril Lagasse said that gave him chills, his adventures as a flambé captain, and the most defining moment of his career so far. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when your passion meets purpose? Saba is what happens. Saba is Chef Alon Shaya's flagship restaurant, which was his answer to that question and is the result of his passion for cooking helping him to find his purpose and his voice in food. After spending nearly an entire lifetime suppressing his heritage so that he could feel more acclimated to the American life that his family immigrated to, he discovered his roots in Israel and began cooking with his heart rather than his head. In this episode, Eli and Alon speak very frankly about the importance of creating a story, narrative, or purpose for your food and how it can be incredibly impactful for your guests. Here's what else you'll hear: Alon's immigration story from Israel How being poor in a wealthy suburb made him build a strong work ethic How his home economics teacher saved his life and put him on the right path His love for watching Emeril Lagasse  Nearly getting kicked out of the CIA How Hurricane Katrina reshaped his entire perspective on food His time working with Chef Marc Vetri and spending time in Italy How he discovered Israeli food for the first time The number of seeds in a pomegranate and why he named his company after it How his nonprofit is improving the lives of New Orleans school kids The complexity of New Orleans food and how history, good and bad, has shaped it When life is no longer normal, humans crave normalcy The influence of all the different Middle Eastern countries on his food as well as his father's Romanian heritage How has his departure from his former company helped shape his leadership style today Eli learns what a “second line” is in New Orleans Opening up his Denver restaurant and why they chose there for the second location Alon shares some of his favorite restaurants in New Orleans His companies day of service A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Theo is back with a new solo episode talking about his recent tour in Florida, fishing with Emeril Lagasse, exploding Bees, and how he's trying to better himself lately. He also takes time to answer some of your voicemails and video calls.  ------------------------------------------------ New Merch: https://www.theovonstore.com Podcastville mugs and prints available now at https://theovon.pixels.com ------------------------------------------------- Support our Sponsors: Manscaped: Get 20% off with free shipping at https://manscaped.com with promo code: THEO BetterHelp: Go to https://betterhelp.com/THEO to get 10% off your first month ShipStation: Go to https://shipstation.com to get 60 days free with code THEO Goodr: Go to https://goodr.com/THEO and get 15% with code THEO Express VPN: Go to https://expressvpn.com/THEO for an extra 3 months FREE on a one-year package.  ------------------------------------------------- Music: “The Come Up” by Eddie 9v: https://www.youtube.com/watch?v=_jHN09U2420  ------------------------------------------------ Submit your funny videos, TikToks, questions and topics you'd like to hear on the podcast to: tpwproducer@gmail.com Hit the Hotline: 985-664-9503 Video Hotline for Theo Upload here: http://www.theovon.com/fan-upload Send mail to: This Past Weekend 1906 Glen Echo Rd PO Box #159359 Nashville, TN 37215 ------------------------------------------------ Find Theo: Website: https://theovon.com Instagram: https://instagram.com/theovon Facebook: https://facebook.com/theovon Facebook Group: https://www.facebook.com/groups/thispastweekend Twitter: https://twitter.com/theovon YouTube: https://youtube.com/theovon Clips Channel: https://www.youtube.com/c/TheoVonClips ------------------------------------------------ Producer: Zach https://www.instagram.com/zachdpowers/ Producer: Trevyn https://www.instagram.com/trevyn.s/ Producer: Colin https://instagram.com/colin_reinerSee omnystudio.com/listener for privacy information.