Podcasts about escoffier

We're going home! The crew gets pumped up for their return to Mondstadt with the v5.6 livestream program review! Escoffier, Albedo, Alice and a stabbed Neuvillette are all here in the new update! Join us as we cover what you can look forward to in the next expansion!Music Used:Voyage Suite by HOYO-MiXhttps://youtu.be/X1ZZTfn9_0E?si=0ymmhf1z4Tqmy_4vHeizou Theme EXTENDED | Genshin Version 2.8 Trailer Music “Summer Fantasia” | EPIC VERSION Cover/Remix by brittle bearhttps://www.youtube.com/watch?v=j8bW3i8RtDshttps://www.twitter.com/brittlebearmOriginal music by HOYO-MiX Hosted on Acast. See acast.com/privacy for more information.

The Go-To Food Podcast proudly introduces The Legends' Roundtable— a brand-new monthly series celebrating the chefs, kitchens, and ideas that have shaped modern gastronomy. Each episode, we gather some of the most respected names in the industry to reflect on where food has come from, where it's going, and what it truly means to dedicate a life to hospitality.For our inaugural Round Table, we are delighted to be hosted in the extraordinary Trinity restaurant where we are joined by Michelin starred legends, Adam Byatt of Trinity, Phil Howard of Elystan Street and John Williams of The Ritz to dive into Escoffier's Legacy and the timeless foundations that still underpin great kitchens today.In a lively and honest conversation, three legendary chefs open up about the evolution of the industry — from the old-school days when chefs could focus solely on craft, to today's harsher realities where financial precision is critical to survival. They explore the irreplaceable thrill of cooking, the unique rewards of creating something ephemeral yet deeply meaningful, and the hard balance between natural flair and disciplined technique.The discussion peels back the layers of what it really takes to be a great chef: the importance of marrying creativity with meticulousness, the subtle but crucial connection between cook and ingredient, and the difference between chefs driven by pure love of food and those who focus on process. They reflect on the irreplaceable role of mentorship, the pride in seeing protégés rise, and the deep emotional bonds forged through years of relentless service.With unforgettable stories from iconic kitchens, candid reflections on leadership and legacy, and plenty of laughs (and tart anecdotes) along the way, The Legends' Round Tables is a love letter to the world of food — and to everyone who has ever fallen in love with it.-----------Grab hold of the hottest reservations in town with the app ResX - https://www.resx.coSupport the incredible work of the Royal Academy of Culinary Arts - https://royalacademyofculinaryarts.org.uk/ Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we chat with Kristen Kish, Escoffier Chef-in-Residence, award-winning chef, and host of Bravo's Top Chef.A Korean adoptee raised in Michigan, Kristen discovered her passion for cooking at a young age. After working in various Boston kitchens, she competed on Season 10 of Top Chef, ultimately winning the coveted title. Since then, she's published a cookbook, starred in hit shows like Fast Foodies on TruTV and Iron Chef on Netflix, and in 2023, took over as the host of Top Chef for its 21st season—earning Primetime Emmy nominations for both herself and the show. Kristen is also the chef/partner of Arlo Grey in Austin, TX, the creator of KISH Aperitif, and the host of Restaurants at the End of the World on National Geographic/Disney+.Join us as Kristen discusses her role at Escoffier, how she balances ambition with authenticity, and gives us a peek into her new memoir, Accidentally on Purpose.

Julia's Local is a garden--to-table restaurant serving rustic American cuisine withulia's Local is a garden--to-table restaurant serving rustic American cuisine with a Scandinavian twist. Located in Round Top (Greene County), NY. After a multi-year building renovation, the restaurant was opened about four years ago. Three of the key forces behind the restaurant joined Nature Calls: Conversations from the Hudson Valley to talk about the restaurant and how they bring fresh produce to their patrons every day. Julia Joern has lived in Round Top since 1999. Her background includes architecture, design, and public relations. She purchased the building that houses the restaurant in 2019, initially for a boutique company that organized public and private programs, and was the host of 'Hudson Valley Work of Mouth', a radio show on WGXC/90.7 FM interviewing creative people throughout the Catskills, Hudson Valley, and Capital Region. She loves working with creative people who know how to make 'something' from basic materials. Chef Henning Nordanger is a native of Bergen, Norway. Escoffier-trained, he gained experience working in large hotel restaurants and mountain resorts throughout Norway. A quarter of a century after arriving in the United States, he worked in New York City in restaurants and as a private chef. He moved to Sullivan County in 2006 and after a stint as a carpenter, opened and ran his first restaurant. Henning's Local (Sullivan County) between 2012-2024. He has developed long-time relationships with many regional, sustainable agricultural businesses throughout the Catskills and the Hudson Valley. 'Tractor Dan' Hartquist, a fruit and vegetable farmer originally from Columbia County, moved to Round Top once he bought a house in Greene County. Purely by chance, he met with Julia and Henning, and the rest is history! There is a wonderful collaboration between Henning and Dan selecting what to grow to enhance the menu in the restaurant. Using organic practices, they continually try new produce yet need to balance the new with some of their standard fare. If there is extra, they package offerings that can be purchased retail. But their produce is always picked the same day so everything is at its peak of flavor.. Learn about the history of this restaurant, the backgrounds of the individuals involved, and how they create a menu from what the garden produces throughout the year Your taste buds will waken hearing about their eggplant parmesan tomato soup, and tomato salads, Hosts: Tim Kennelty and Jean Thomas Guests: Julia Joern, Henning Nordanger, and Dan Hartquist    Photo by: Julia's Local Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Taly Hahn, Tim Kenelty, Amy Meadon, Xandra Powers, Annie Scibienski, Eileen Simpson, Robin Smith Resources

In today's episode, we chat with Maria Zouves, a Greek-American soprano, educator, director, producer, and current Escoffier student pursuing a degree in Holistic Nutrition & Wellness.As President of the Sherrill Milnes VOICE Programs, which she co-founded with her husband, legendary baritone Sherrill Milnes, Maria has spent over 25 years nurturing artists and building new audiences for classical music. She has directed operas across the U.S. and Europe, including productions at the Estates Theatre in Prague and Opera Tampa. A celebrated performer, Maria made her Carnegie Hall debut in 1997 and is now preparing for a return to Don't Tell Mama Cabaret Theatre in New York City to promote her upcoming classical cabaret album, Everything.Join us as Maria shares her inspiring journey from opera to culinary school, delves into the deep connection between food and the arts, and discusses how she's inspiring others to live with intention and purpose.

Stephanie Jaeger is the President of Les Dames d’Escoffier International (LDEI) and a veteran of the restaurant industry with over 35 years of experience. She also serves as a Learning and Development Specialist for the Joey Restaurant Group, where she focuses on training and team culture.LDEI is a global philanthropic organization of women leaders in food, beverage, and hospitality. With over 2,800 members across 42 chapters worldwide, LDEI supports women through scholarships, mentorship, and networking opportunities to elevate and advance their careers.Founded in response to the exclusion of women from the all-male “Friends of Escoffier” society, LDEI has grown into a powerful network that champions leadership, education, and community. Under Stephanie's leadership, the organization is expanding its reach, including new chapters in Mexico and Italy, and launching new initiatives like the M.F.K. Fisher Symposium for Women’s Food and Storytelling.LDEI was born from a desire to give women a seat at the culinary table—where they had previously been excluded—and now supports thousands of members across the globe.Stephanie initially joined LDEI over 20 years ago and, inspired by mentorship and a desire to represent a global voice, rose through the ranks to become its international president.“You have to see it to be it”—Stephanie emphasized the importance of visibility and representation for women in leadership across hospitality and culinary fields.Mentorship is central to LDEI's mission; the organization provides not just scholarships, but ongoing personal support to help women succeed in their careers.While representation at the top is critical, Stephanie believes respect and equality must also be reinforced in everyday kitchen culture and among mid-level staff.LDEI's upcoming M.F.K. Fisher Symposium will spotlight women in food media and storytelling, creating a space for inspiration, connection, and collaboration.Stephanie’s work at Joey Restaurant Group complements her LDEI leadership, allowing her to show women within the organization that there's always a next step in their careers.Despite growth, barriers like unconscious bias and lack of access to education persist in the industry, making LDEI's mission more relevant than ever. QUOTES “I either needed to step up or step aside. So here I am stepping up and excited about it.” (Stephanie)“You have to see it to be it. You have to see somebody in that position, and I would encourage anybody in the industry to put a woman in that leadership position so that somebody younger can see themselves there too.” (Stephanie)“Every time I see a woman in the industry, she’s breaking a barrier. She’s showing that it’s possible. She’s showing me that I can do it too. And every time I see a woman on the Food Network or read about one taking on a leadership role, it's one more reminder that we belong.” (Stephanie)“We need to make sure that women are not only in the kitchen, but treated with respect and equals. It’s not just about being there—it’s about being seen, being supported, and being recognized as just as capable.” (Stephanie)“Mentorship is the ability to talk about your experiences in a positive way—not in a ‘you'll never get there’ way, but ‘look what I've done, and you can too.’ It's not about gatekeeping—it's about opening doors and saying, ‘Come on in, let me show you how I did it.'” (Stephanie)“Asking for help really can come down to just saying, ‘Is this a crazy idea?’ And sometimes you just need someone—man or woman—to say, ‘You’re not crazy’ or ‘Maybe you should rethink that.’ It's about having someone to bounce things off of, someone who listens and understands.” (Stephanie)“I want to raise more money to support more women. I want to get the LDEI name out there more, increase our membership, and reach more women who could benefit from being part of this network. There are so many who just need the opportunity.” (Stephanie)“The restaurant industry really should be fun. Maybe don't take yourself too seriously. You have to be able to smile, to enjoy what you’re doing. And at Joey, we focus on working as a team. That's what creates a cohesive, engaging environment.” (Stephanie)“There is a place for you if you want to keep going up the ladder. And I think because of my own mentors and experiences with LDEI, I'm able to show that to the women I work with every day. Whether they're servers or line cooks, I want them to see that there's a next step.” (Stephanie)

In today's episode, we chat with Brian Blum and Evan Kaplan, two expert recruiters from Gecko Hospitality—an esteemed partner of Escoffier.With over 20 years of experience in restaurant operations and staffing, Brian has held leadership roles at Applebee's, Ragazzi's, and Houlihan's. His deep understanding of what makes a business thrive and his passion for community impact make him a powerhouse in hospitality recruitment. Evan, an award-winning recruiter and sommelier, brings a wealth of knowledge in executive search and talent acquisition. With experience in hotels, resorts, and private clubs, he has helped countless professionals secure top positions in the industry.Join us as Brian and Evan share exclusive resume tips, interview strategies, and career insights to help you stand out in today's competitive job market. 

In this conversation with the Review of Democracy, Professor Leigh Payne, Dr. Julia Zulver, and Dr. Simon Escoffierdiscuss the development of right-against-rights movements that have grown in numbers, strength, and influence in recent years in Latin America. The discussion draws on their latest book, “The Right against Rights in Latin America,” published by Oxford University Press, in which they show that newanti-rights groups are intent on blocking, rolling back, and reversing social movements' legislative advances by obstructing justice and accountability processes and influencing politicians across the region. Their book containschapters that empirically explore the breadth, depth, and diversity of a new wave of anti-rights movements. It details why they are fundamentally different from previous movements in the region, and — perhaps more importantly — why it is of vital importance that we study, analyse, and understand them in a global context, as their impact extends far beyond Latin America.Leigh A. Payne is Professor of Sociology and Latin America at the University of Oxford, St Antony's College. She worksbroadly on responses to past atrocity. Together with Gabriel Pereira and Laura Bernal Bermúdez, she has published Transitional Justice and CorporateAccountability: Deploying Archimedes' Lever (Cambridge University Press, 2020) and a follow-up edited volume on Economic Actors and the Limits of Transitional Justice (Oxford University Press, 2022). Shehas also edited with Karina Ansolabehere and Barbara FreyDisappearances in the Post-Transition Era in Latin America (Oxford University Press, 2021) and with Juan Espindola Collaboration in Authoritarian and Armed Conflict Settings (Oxford University Press, 2022).Julia Zulver is a Wallenberg Academy Fellow at the Swedish Defence University, where she researches  feminist response to backlash in post-conflict settings in Latin America. She was previously a Marie Skłodowska-Curie research fellow between the Oxford School of Global and AreaStudies and the Universidad Nacional Autónoma de México. She earned her D.Phil. in sociology at the University of Oxford in 2018, where she studied how and why organisations of women mobilise in high-risk contexts – actions that exposethem to further danger. Her book High-Risk Feminism in Colombia: Women's Mobilization in Violent Contexts was published in 2022. Her co-edited volume, Brave Women: Fighting for Justice in the 21st Century was published this February.Simón Escoffier is an assistant professor at the School of Social Work at Pontificia Universidad Católica de Chile. He is the author of the book Mobilising at the Urban Margins: Citizenship and Patronage Politics in Post-Dictatorial Chile (forthcoming, 2023). He holds a doctorate from the Sociology Department and St Antony's College at the University of Oxford. His research sits at the intersection of social movements, citizenship, urban marginality, local governance, democracy, and Latin American studies. He teaches on sociological theory, politics, and social movements.

In today's episode, we chat with Trenin Nubiru, a graduate of Escoffier's culinary and baking & pastry programs.Trenin's journey to the kitchen is far from conventional. With an engineering degree from West Point and 20 years of military service as a captain in communications, he made a bold leap into the culinary world. After discovering a deep passion for cooking and pastry, he enrolled at Escoffier, where he honed his skills in patisserie, cake design, and chocolate work. Today, Trenin competes on prestigious stages and prepares for the prestigious Coupe du Monde de la Pâtisserie and Bocuse d'Or. Join us as we dive into Trenin's remarkable transition from the Army Band to the world of American cuisine, his commitment to excellence, and the power of self-discovery.

If you think great wild game dishes are complicated you need to listen to this episode of The Fowl Life Podcast Provider series. TFL Midwest Host Joel Kleefisch hosts award winning Deciple of Escoffier award winning Chef Jan Sather as she simplifies extravagant dishes fit for royalty. From Provider Roast Peking Duck to Duck Coq Au Vin and Jack Link's Duck/Jerky Pho, come along on the adventure. This is so much more than a cooking segment. Listen in and laugh, learn, and drool. This episode is brought to you by The Provider Culinary, Travel Wisconsin, Bad Boy Mowers, Banded Casual Wear, Nappa Valley Olive Oil, Kershaw Knives, and Zline!

Do you want to incorporate more plant foods into your diet? From essential staples to batch cooking, Dr. Chef Stephanie White shares expert tips to help you successfully start your plant-based journey and stick with it. Whether you're considering a full transition to a plant-based diet or just looking to incorporate more plant-based meals into your routine, this episode is packed with valuable insights.In this episode you'll hear:4:00 – Chef Stephanie's background8:30 – Plant-based versus vegan10:10 – What is the easiest way to start a plant-based diet?12:20 – Plant-based pantry staples15:00 – Fridge staples17:00 – Choosing seasonal and local fruits and vegetables20:10 – How Chef Stephanie likes to prepare her vegetables22:00 – Practical tips to stay successful with plant-based eating27:30 – Should we be eating organic vegetables?As referenced in the episode:  Auguste Escoffier School of Culinary Arts  Seasonal Food Guide  Environment Working Group Dirty Dozen List  Alternative Food Network Free Newsletter Sign-UpCulinary Medicine Recipe podcastCREDITS:Executive Producer and Host: Esther GarfinSound Recording and Editing: Will Crann©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

In today's episode, we chat with Natalia Lepore Hagan, a 2022 Escoffier graduate with honors and the founder of Midnight Pasta Co.After experiencing profound personal loss, Natalia shares how she channeled her grief into building Midnight Pasta Co.—a beacon of joy and community. Since earning her culinary degree, she's taught over a thousand people the art of making fresh pasta and hosted unforgettable events that blend food, fun, and connection. Natalia's passion for cooking was passed down from her grandfather, and it's evident in the poetic, theatrical way she speaks about this beloved craft.Join us as we explore her rich Italian heritage, her background in performing arts, and the transformative, healing power of these memorable culinary experiences.

Auguste Escoffier, surnommé "Le cuisinier des rois et le roi des cuisiniers", a marqué l'histoire de la gastronomie en modernisant la cuisine française. Auteur du célèbre guide culinaire, il a compilé plus de 5 000 recettes, devenant une référence mondiale pour les chefs. Il était un fervent défenseur de la transmission du savoir et de la formation professionnelle, insistant sur l'importance d'apprendre les bases avant d'innover. Ambassadeur des produits français, Escoffier a promu l'excellence culinaire à travers le monde, notamment lors des prestigieux dîners Épicure, organisés simultanément dans plusieurs pays. Visionnaire, il a mis en avant des valeurs sociales, soutenant les familles des cuisiniers pendant la guerre et luttant contre la pauvreté dans son métier. Pour Escoffier, la cuisine n'était pas seulement un art, mais un moyen de créer de l'émotion et du lien social, consolidant ainsi son héritage intemporel. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Auguste Escoffier, en collaboration avec César Ritz, a révolutionné l'hôtellerie de luxe et la gastronomie en créant des standards encore influents. Il est à l'origine du système de brigade en cuisine, structurant les équipes pour une efficacité optimale. Précurseur scientifique, il a intégré des principes techniques pour sublimer les ingrédients tout en simplifiant les recettes. Escoffier a également su utiliser la presse pour promouvoir son art, popularisant des créations comme la Pêche Melba. Visionnaire, il a modernisé la cuisine tout en valorisant le cadre et l'expérience globale du repas. Son héritage alliant tradition et innovation reste une référence mondiale en gastronomie. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Auguste Escoffier, né en 1846 à Villeneuve-Loubet, est considéré comme le père de la gastronomie moderne. Il a révolutionné l'organisation des cuisines en créant la brigade, simplifiant les menus et introduisant des techniques modernes pour préserver les saveurs des produits. Ses créations emblématiques, comme la pêche Melba, et son guide culinaire, contenant plus de 5 000 recettes, ont laissé un héritage durable. Escoffier a transformé la cuisine en un art structuré et accessible, tout en humanisant les conditions de travail des cuisiniers. Ambassadeur des produits français, il a promu la gastronomie à l'international. Visionnaire, il a allié créativité, rigueur et pédagogie, transmettant son savoir aux générations futures. Sa quête de simplicité et de qualité a marqué une nouvelle ère, plaçant la cuisine française au sommet de l'excellence mondiale. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Auguste Escoffier, figure emblématique de la gastronomie moderne, a révolutionné l'art culinaire par ses innovations et sa vision humaniste. Né en 1846, il a débuté dans des conditions modestes, développant un respect profond pour les produits et l'évitement du gaspillage. Pendant la guerre franco-prussienne, il a perfectionné son ingéniosité en cuisine face aux restrictions alimentaires. Visionnaire, il a instauré les brigades en cuisine pour une meilleure organisation, valorisant ses équipes et professionnalisant le métier avec des uniformes comme la toque. Collaborant avec César Ritz, il a défini les standards des cuisines de palace et a œuvré pour la reconnaissance sociale des cuisiniers. Auteur d'un guide culinaire intemporel, Escoffier a allégé les plats traditionnels tout en préservant les saveurs originelles. Défenseur de la formation et de la transmission du savoir, il a laissé un héritage mondial qui influence encore aujourd'hui les chefs et cuisines professionnelles. Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

In today's episode, we chat with Daniela Peregrina, a 53-year-old plant-based culinary student at Auguste Escoffier School of Culinary Arts.Daniela proves that it's never too late to reinvent yourself. A lifelong teacher, she shares how her love for culture, cuisine, and travel inspired her to pivot to a new career and take on the challenge of competing on MasterChef Generations. After being diagnosed with rheumatoid arthritis, Daniela embraced a plant-based lifestyle, which not only helped her manage her condition but also deepened her connection with food. By working with plant-based ingredients, she honors her roots while creating innovative dishes that are uniquely her own.Join us for an inspiring conversation about the MasterChef audition process, overcoming the fears of switching careers, and setting future goals with a tape measure.

Today we're joined by one of the most important chefs to ever grace this earth in Ashley Palmer-Watts, who alongside Heston Blumenthal, completely reinvented the world of food during his 20 year tenure as Head Chef at the 3 Michelin Starred 'Fat Duck' & 2 Michelin Starred 'Dinner By Heston'. Today for the first time ever, Ashely opens up and reveals all the secrets, accidents and development work that went into changing the way we as humans think about, taste and appreciate food. He also reveals the genius mind of Heston Blumenthal and how he was the first man to break the barriers on fine dining  and hence why he will go down in the history book alongside the likes of Escoffier & co.  ----------- Please subscribe and leave us a comment and share it with your friends!

C'est l'histoire d'un marin très recherché, qui enchaîne embarquements et coups d'éclat, mais n'a pas vraiment suivi les voies d'accès traditionnelles à la voile de compétition. Né à Lyon dans une famille où personne ne pratique le bateau, c'est grâce à... son prof de judo qu'il découvre la voile en Méditerranée. C'est là qu'il va progressivement faire son trou et se spécialiser dans l'électronique et la navigation sur des bateaux de propriétaires, de plus en plus gros, tout en suivant des études en géologie à Lyon.En 2014, il embarque sur l'ex VOR 70 SFS avec Lionel Péan, qui sillonne en course toute la Grande Bleue. Deux ans et demi plus tard, début 2017, il tente sa chance et candidate chez Dongfeng : il participe à la campagne victorieuse de Charles Caudrelier et des siens dans la Volvo Ocean Race, en charge, dans l'équipe technique, de l'électronique.Cette fois c'est le grand bain, il a été repéré et est appelé par Spindrift, tandis que l'équipe Dongfeng l'encourage à assumer ses envies de Figaro, lui qui n'a jamais couru en solitaire. Il se jette à l'eau en 2019 et le bizuth explose sur la Solitaire avec une 6e place et même, du jamais vu, un titre de champion de France élite de course au large.Désormais installé à Lorient, son téléphone sonne de plus en plus souvent : tout en enchaînant les stand-by et les tentatives de Trophée Jules Verne avec Spindrift, il gagne le championnat d'Europe mixte de course au large avec Marie Riou, est recruté pour The Ocean Race Europe sur Corum, puis navigue à bord d'Holcim-PRB sur The Ocean Race, où il finit skipper après l'affaire Escoffier.Fin 2023, il doit participer à la Transat Jacques Vabre avec Nicolas Troussel, mais le sponsor finit par renoncer après un démâtage sur le Défi Azimut. En 2024, il découvre le Class40 avec Fabien Delahaye (1er et 2e sur la Normandy Channel Race et Québec Saint-Malo) et le duo Alberto Riva-Jean Marre (2e sur la Niji 40). Il intègre le team Gitana pour cet hiver, avant que le maxi-trimaran Edmond de Rothschild ne démâte à Gibraltar. Le téléphone sonne quelques jours plus tard et l'équipage de Sodebo le récupère pour le Trophée Jules Verne.Pour la saison prochaine, il n'a rien de prévu, pour le moment. Ça ne saurait durer...Diffusé le 15 novembre 2024Générique : In Closing – Days PastPost-production : Grégoire LevillainHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

We celebrate founders as episode 263 features Carolyn Wells, co-founder of the Kansas City Barbeque Society and Rene LeRoux, founder of the New York State Baseball Hall of Fame.     Carolyn Wells is co-founder of the Kansas City Barbeque Society (KCBS) which she founded with her late husband, Gary Wells.  She has won over 150 awards in barbecue cooking contests.  She is a member of the prestigious KCBS Hall of Flame, and has earned her Ph.B. (Doctor of Barbecue Philosophy).  Carolyn is an author, including as the chief essayist for The Kansas City Barbeque Society Cookbook.  Carolyn has promoted barbecue in other food related organizations including the International Association of Culinary Professionals, Southern Foodways Alliance, National Barbecue Association, American Institute of Wine & Food, World Barbecue Association, and Les Dames de Escoffier.  Her remarkable contributions have been recognized with an award named in her honor, the Carolyn Wells Ambassador Award which recognizes outstanding KCBS members who personify the qualities of an exceptional ambassador for the organization. Rene LeRoux is the founder and executive director of the New York State Hall of Fame's for baseball, basketball, and hockey.  Rene returns to the show to discuss the outstanding 2024 baseball class which will be inducted during the November dinner in Troy, New York.  The inductees are Jesse Barfield, Yogi Berra, Joe Black, James Dalton, James Fiorentino, Kevin Graber, Ted Green, Howard Johnson, Ed Lucas, Bob Malandro, Curtis Nobles, Don Mattingly, Bob Pertsas, Buck Showalter, and Brian Sweeney.  Rene discusses the inductees, some stories behind their selections, various reactions at receiving this great honor, as well as other exciting items not to be missed.  For more information on the New York State Baseball Hall of Fame go to http://www.nysbhof.com/home.html We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We recommend you go to Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We truly appreciate our listeners and hope that all of you are staying safe.   If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq     

In today's episode of The Ultimate Dish, host Chef Kirk Bachmann addresses your most burning questions in this inaugural Q&A episode.Join Kirk as he delves into his daily motivations, reflects on the mentors who have influenced his culinary journey, and shares invaluable advice for aspiring chefs. He'll tackle questions from followers, including: “What's the best vanilla stacker for layered cakes in your opinion?” and “Will there be any more special guests visiting Escoffier to talk with students about the industry?” Plus, he answers, “Would you let any of your former students cook for you? And if so, what dishes?”Listen as Kirk recounts a heartfelt food memory from a farmers market in Stockholm, unveils insights into emerging culinary trends, and reveals his ultimate dish. 

¡Bienvenidos al episodio número 49 de Bistronomie y Turismo, un podcast de El Economista, soy Paty Ortega y hoy les traemos una experiencia culinaria única, profundamente arraigada en la historia y el legado de uno de los más grandes maestros de la cocina: Auguste Escoffier.

Welcome to book two of Mage the Victorian Age! In the final episode of Book Two, the Doves confront the vile Dr. Escoffier. Thank you to Bookwyrm Games for sponsoring Dork Tales this month! Use code DORKTALES to save 15% at https://www.bookwyrmgames.com! Orders over $100 also enjoy free shipping! #magetheascension #victorianage #magevictorianage #onyxpath #actualplay #worldofdarkness #mage *** Kelly Clark as Storyteller Starring Amy Godfrey as Chastity Prudence Goodwin Robin Holford as Darcie Harkness Jen Peters as Josephine Carrington Christine Rattray as Evelyn Taylor  *** Visit our website ► https://dorktales.ca Watch us LIVE on Twitch ► https://twitch.tv/dorktales Join our Discord ► https://discord.gg/zVtE9Ab Follow our Twitter ► https://twitter.com/dork_tales/ Follow our Instagram ► https://instagram.com/dorktaleschannel/ Find us on Facebook ► https://www.facebook.com/dorktalescha... Listen to our Podcast ► https://dorktales.podbean.com Support the show on Patreon ► https://www.patreon.com/dorktales/ Buy official Dork Tales Merch ► https://teepublic.com/user/dorktales                                                      ► https://dorktalesstore.redbubble.com! *** Music credits: Music From Dark Fantasy Studio      Home      The Evil Inside      As It Comes      Hidden in the Dark These songs are Licensed under a Premium License http://www.darkfantasystudio.com Music from Monument Studios:      Vision of the Ancients      Forthright Piano      Angered Spirit      Combative Strings      Anxious Strings Dark      Consumed      Requiem Choir      Layers of Fear These songs are licensed as part of the All in One Bundle https://www.monumentstudios.net Like what you heard? For background ambiance, we used sounds from Tabletop Audio for this session, just like we have for off-camera games for years! Tabletop Audio is a site with a full toolkit of songs, special effects, and soundboards to bring your adventures to life!  The composer, Tim, hosts the site for free, so give it a try and if you have a few spare bucks, definitely donate: the quality of his work is staggering.  https://www.tabletopaudio.com

In today's episode, we chat with Chef Florian Tetart, an Escoffier Chef Instructor in Baking & Pastry Arts based in Boulder, CO. Originally from Lille, France, Chef Florian has worked in top-rated restaurants across Hong Kong, Taiwan, and Tokyo, as well as local bakeries in the United States. These diverse experiences have shaped his commitment to delivering the highest quality in everything he creates. In 2019, his dedication earned him the title of Pastry Chef of the Year from GQ Taiwan.Join us as we explore the importance of finding flow in the kitchen, handling the pressure of high standards, and what it takes to thrive in Michelin-starred fine dining.

We've come to the end of chapter 13 as we cover gnocchi, macaroni, and noodles. Escoffier's distinction is between dry pasta and fresh pasta.Gnocchi are made from a variety of different primary ingredients which offers a variety of flavors and textures. What is possible with pasta, dried or fresh, is so extensive that covering it all would take a lifetime.The text for the show is at the bottom of the show notes page where you'll find the recipes ingredients listed in the text body.Culinarylibertarian.com/296 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

This is a Vintage Selection from 2006The BanterThe Guys discuss new trends in desserts as Francis nurses his sugar hangover.The ConversationThe Restaurant Guys hear the tale of Steven Rinella's experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier's book Le Guide Culinaire. From turtles to elk to blue trout, don't miss this epic adventure! (You won't believe what he went through to acquire squab.)The Inside TrackThe Guys were fascinated by Steven Rinella's determination to cook obscure dishes from Escoffier and were eager to speak with him. “You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having  the occasion  to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006BioSteven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.The Scavenger's Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.InfoSteven Rinella's bookThe Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste EscoffierSteven Rinella's YouTube channelMeatEater - YouTubeSteven Rinella's Podcasthttps://www.themeateater.com/listen/meateaterOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysSupport the Show.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/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

Subscriber-only episode**This is an commercial-free version available to Restaurant Guys Regulars. Subscribe today!**Click Below!https://www.buzzsprout.com/2390435/supportThis is a Vintage Selection from 2006The BanterThe Guys discuss new trends in desserts as Francis nurses his sugar hangover.The ConversationThe Restaurant Guys hear the tale of Steven Rinella's experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier's book Le Guide Culinaire. From turtles to elk to blue trout, don't miss this epic adventure! (You won't believe what he went through to acquire squab.)The Inside TrackThe Guys were fascinated by Steven Rinella's determination to cook obscure dishes from Escoffier and were eager to speak with him. “You just kind of get a sense that you want the world to be sort of as big and as beautiful as it can be. And that sense for me comes very much just from being around animals and seeing animals and having  the occasion  to eat them,” Steven Rinella on The Restaurant Guys Podcast 2006BioSteven Rinella is the host of the long-running television show MeatEater and top-ranked MeatEater podcast. and the audio original, MeatEater's Campfire Stories: Narrow Escapes and More Close Calls.The Scavenger's Guide to Haute Cuisine was the first of many books authored by Rinella. He is the New York Times bestselling author of ten books dealing with wildlife, hunting, fishing, and wild game cooking, most recently Outdoor Kids in an Inside World: Getting Your Family Out of the House and Radically Engaged with Nature.He is the recipient of the Conservation Achievement Award from The Theodore Roosevelt Conservation Partnership.InfoSteven Rinella's bookThe Scavenger's Guide to Haute Cuisine: How I Spent a Year in the American Wild to Re-create a Feast from the Classic Recipes of French Master Chef Auguste EscoffierSteven Rinella's YouTube channelMeatEater - YouTubeSteven Rinella's Podcasthttps://www.themeateater.com/listen/meateaterOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur 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/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

Ever wondered how early memories can shape your culinary journey? Learn more in this chat with Stephanie White about her fascinating path from childhood raspberry bushes in Connecticut to becoming a champion of plant-based cuisine. Stephanie's vivid recollections of experimenting with fresh produce and her favorite vegan carrot cake offer a poignant look at how formative experiences can ignite lifelong passions. Our conversation also takes a deep dive into the complex relationship between mental health and dietary choices. Stephanie courageously opens up about her struggles with an eating disorder and her existential dilemmas during her teenage years, sharing how these challenges influenced her transition to veganism. The episode uncovers the often-overlooked nuances of adopting a plant-based diet, especially within traditional culinary training, and the importance of mental well-being in making any dietary change sustainable. But it's not just about the struggles; Stephanie also shares her joy in crafting delicious, nutrient-dense vegan recipes. From seasonal tamales with salsa verde to eggplant with miso brown butter glaze, we celebrate veganism as a joyous, inclusive lifestyle. Plus, we discuss practical tips for those considering a plant-based diet and the broader implications of our food choices on sustainability and community. Tune in for an inspiring conversation that blends personal anecdotes with valuable insights on food, self-care, and environmental activism. Guest Bio: Chef Stephanie is a Certified Cicerone®. She has been integral in the development and launch of Escoffier's Plant-Based Culinary Arts programs. With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants. Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs. She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere. Thanks for listening to another episode. Follow, review, and share to help Consciously Clueless grow! Connect with me: https://www.consciouslycarly.com/ Join the Consciously Clueless community on Patreon: https://www.patreon.com/consciouslycarly Connect on Instagram: https://www.instagram.com/consciously.carly/ Connect on Facebook: https://www.facebook.com/consciously.carly.blog Music by Matthew Baxley

Rice, tomatoes, and truffles. Two of those seem a stretch to add to a vegetables chapter, but here we are. We'll cover some basic cooking for rice, which seems always to flummox people. I offer a useful, basic procedure for Rice Pilaf, as well as some ideas for innovation to that dish. There's also a spontaneous invention of a stuffed tomato idea that might be fun to eat. Find the links I mentioned on the show notes page here culinarylibertarian.com/294   --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Is there a more respected Chef in this country than John Williams? The answer is no. He's the only British Chef in history to receive both an MBE and to be conferred with a CMA (the equivalent of an MBE) by the French Government for his services to food, and away from the Kitchen championed young people getting into cooking through his presidency at the 'Royal Academy of Culinary Arts'. The son of a working class fisherman in Tyneside, he escaped to London at 16 and went from peeling spuds at The Royal Garden Hotel in Kensington to eventually becoming Maitre Chef des Cuisines at The Savoy before joining The Ritz as Executive Chef and helping them acquire their first Michelin Star. Today he unleashes all of his incredible wisdom taking us through his incredible life story, sharing his thoughts on; the problems with modern day chefs, how he turned the fortunes of The Ritz around, why he's obsessed with truffles, how be became great friends with The King, the importance of The Ritz's Afternoon Tea, why he resurrected table side cooking, his memories of cooking potatoes with his mum and much much more..... ---------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don't really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us.

Cracked Racquets Contributor Damian Kust recaps another busy week on the ATP Challenger Tour. He offers his thoughts on a first title for Holmgren, a missed chance for Escoffier, Barrios Vera hitting his purple patch, and Bu overcoming his issues to win in Granby Don't forget to give a 5 star review on your favorite podcast app! In addition, add your twitter/instagram handle to the review for a chance to win some FREE CR gear!! Tennis Channel Podcast Network Visit https://www.tennis.com/pro-game/podcasts/ to stay current on the latest tennis news and trends and enjoy in-depth analysis and dynamic debates. Find Cracked Racquets Website: https://www.crackedracquets.com Instagram: https://instagram.com/crackedracquets Twitter: https://twitter.com/crackedracquets Facebook: https://Facebook.com/crackedracquets YouTube: https://www.youtube.com/c/crackedracquets Email Newsletter: https://crackedracquets.substack.com/ATP Challenger Tour Recap [1-14-24] ft. Damian Kust Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Fabulously Delicious, The French Food Podcast, host Andrew Prior takes us on an enlightening journey through the rich history of French cuisine, focusing on the lives and legacies of influential French chefs. We begin with Auguste Escoffier, often described as the 'king of chefs,' whose innovations in the kitchen set the foundation for modern French cooking. Pryor details Escoffier's career from his early days as an apprentice to his pioneering role in organizing the kitchen brigade system. The episode also profiles other notable chefs like Edouard Nignon, Elizabeth Brassart of Le Cordon Bleu fame, Eugénie Brazier, the first woman to achieve three Michelin stars, and Gaston Lenôtre, the father of modern French pastry. Each chef's unique contributions and enduring influence on French gastronomy are explored, highlighting their dedication to culinary excellence and innovation. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com. For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Have your own Meadowsweet recipes or stories to share? Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, we speak with our guest Mason Snyder, an Escoffier graduate currently serving as the Executive Chef at Feast Your Eyes Catering. Some might even know him as the Cowboy Chef, featured on Hulu's Chefs vs. Wild.Mason's journey is a testament to following one's passion. Prior to his role as Executive Chef, he proudly served in the United States Air Force. In 2017, he made a pivotal decision to transition his lifelong love for cooking into a full-time career, embarking on a transformative journey at Auguste Escoffier School of Culinary Arts.Listen as Mason Snyder talks about changing careers to pursue a calling, exploring hunting and foraging techniques, and filming a popular TV show.

Escoffier lists only 59 procedures for potatoes, but I'll wager we can think of more than that. Many stem from a basic recipe, a mashed potato or a croquette or even a baked potato. The variety comes from different cooking procedures or shapes, and a variety of garnishes. There's plenty of innovation and inspiration from this episode to get your potato cookery creativity rolling. Find the text from the show on the show notes page here culinarylibertarian.com/293 --- Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Welcome to the inaugural episode of the Two Bears Podcast! In this episode of "Two Bears Podcast," Chef Zev Bennett & Chef Don Splain discuss their culinary journeys and experiences. Chef Don shares some of his Native American heritage and early cooking memories. Chef Zev Bennett recounts his childhood fascination with cookbooks while growing up in an Orthodox Jewish household. They explore their paths into the culinary world, including pivotal moments like Chef Zev's change in education tract from studying CRISPR-Cas9 to culinary school in Thailand. The conversation touches on the influence of culinary legends like Escoffier and the impact of African American culture on American cuisine.

Send us a Text Message.Could culinary schools be the answer to the ever-growing demand for skilled talent in today's food industry? Join us on this episode of Walk-In Talk as we chat with Chef Kirk Bachman, President and Provost of Auguste Escoffier School of Culinary Arts, to uncover the crucial role culinary education plays in shaping the next generation of chefs. We also revisit last week's inspiring conversation with Chef Thom Favorin from Crab Island Seafood Company, and don't miss our exclusive updates from the Bocuse d'Or competition in New Orleans, where Chef Pooch Rivera interviews top culinary talents.In this episode, we traverse the milestones of culinary careers through personal stories and professional insights. From the highs of the Bocuse d'Or to the heartfelt moments of coaching Little League baseball, Kirk shares a journey as the son of a master baker in Germany, emphasizing the timeless importance of education, perseverance, and customer service. We discuss the changing landscape of culinary education, focusing on the adaptability and problem-solving skills essential for today's students, while also touching on the rise of online culinary programs.Don't forget to follow the school: www.escoffier.edu and check out Chef Kirk's podcast, The Ultimate Dish, for more culinary inspiration! Get ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Join us today for a front-row seat to real talk from two agency owners! Whitney is chatting with Susie Timm, Founder and CEO of Knife & Fork Media. The two agency owners give you the scoop on things that they LOVE about owning an agency, tips for freelancers looking to scale, and things that they had to learn the hard way so that you don't have to. If you're a freelancer on the verge of scaling and growing a team, you won't want to miss this episode! ---------------- Knife & Fork Media Founder, Susie Timm grew up in the land of cow, otherwise known as Wisconsin. In 1992 she moved to the Valley of the Sun and graduated from high school in Scottsdale and is a proud alumni of Arizona State University with her Bachelor's of Arts degree in Political Science.. Interestingly enough, she started a booming career as a banker in 2000 and was named the youngest Bank President in Arizona at the age of 27. Susie worked in that industry until it became “un-fun” in 2009. She found her true passion in the food industry mid-2009 when she co-founded a food events company. That business morphed into the full service PR agency we are today! Susie and her team manage a marketing portfolio of clients ranging in size and scope from food to entertainment to accounting. With over fifteen years of experience, her proven marketing, media and sales models have helped grow small and medium-sized companies all over Arizona and the United States. Susie won numerous achievement awards for her sales skills during her years as a corporate warrior. Additionally, she has been honored as a member of the Phoenix Business Journal's “40 under 40,” and “Women Leaders in Business,” the Phoenix New Times' “100 Tastemakers in Phoenix,” So Scottsdale's “24 Powerful Leaders Under 40,” and has served as a national trendspotter for the Specialty Food Association's Fancy Food Shows. Susie is a proud graduate of Scottsdale Leadership, Class 23. Susie has been a recurring featured guest on many local TV stations for her passionate take on gourmet food trends. Susie believes strongly in community stewardship and to that end, she has served as a board member with Scottsdale Leadership, the Leadership Council of Careers in Culinary Arts (C-Cap AZ), and has served three times as the Co-Chair of Taste of the Nation Arizona, an event that raises important funds to feed hungry kids in Arizona. She currently serves as Vice President of Les Dames de Escoffier, Phoenix Chapter and is a founding member of the One More Ball Foundation, dedicated to bringing tennis to underserved kids. For fun, Susie plays tennis 4-5 times a week, cooks, reads cooking magazines, sits in the Jacuzzi and spends too much time shopping online. ------------- Connect with Susie Knife & Fork Media Connect with Whitney

Corn and peas. Not together, of course. Those are the vegetables for today's episode. From corn on the cob to corn fritters and creamed corn, there is a lot to do with corn and nearly all of it yummy. Peas are yummy too, but are less popular, probably. A simple buttered peas dish is just fine. Find the text of the episode on the show notes page which has the recipe for the fritters discussed. culinarylibertarian.com/289 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Aujourd'hui, votre enfant se rebelle et refuse catégoriquement d'aller à l'école. Si quelques années plus tôt, vous accueilliez ses premiers “non” et l'expression de son individualité avec émerveillement; ce matin, son insoumission vous met en rogne… et en retard. Est-ce que la désobéissance peut être positive ? Et si oui, est-ce qu'il faut apprendre à son enfant à transgresser les règles ? Comme Lena qui, dans cet épisode, explique comment elle avait lancé en CM1 une manif dans son école, suite au changement de fonctionnement de la cantine qu'elle trouvait injuste. Dans cet épisode, Marine Revol s'entretient avec Edwige Chirouter, professeure des Universités en philosophie et sciences de l'éducation et titulaire de la chaire Unesco/Université de Nantes "Pratiques de la philosophie avec les enfants” pour comprendre comment favoriser l'esprit critique de son enfant. Pour la philosophe, une éducation émancipatrice vise à permettre aux enfants de devenir des individus autonomes et éclairés, qui puissent prendre des décisions en toute connaissance de cause. Ensemble, elles discutent justice et dilemmes moraux, La Liberté guidant le peuple et Résistance, littérature jeunesse et vie par procuration, petits mensonges et grandes questions métaphysiques que se posent tous les enfants. L'objectif : éduquer son enfant à un respect critique des règles. Pour ce faire, la philosophe propose des pistes concrètes pour accompagner son enfant dans ses questionnements et le laisser trouver ses propres réponses.Pour aller plus loin : La philosophie avec les enfants : un paradigme pour l'émancipation, la reconnaissance, la résonance, ouvrage dirigé par Edwige Chirouter (éditions Raison Publique)Vive l'anarchie : Petit guide pour apprendre à briser les règles de John et Jana Seven (éditions Graine 2)Jean de la Lune de Tommy Angerer, Disparais ! de Michaël Escoffier, Moi et rien de Kitty Crowther et Les albums de Claude Ponti (éditions L'École des loisirs) Yakouba de Thierry Dedieu (éditions Seuil jeunesse)Dans les yeux d'Henriette de Virginie Jamin (éditions Casterman)Le petit être de Nathalie Novi et Jeanne Benameur (éditions Thierry Magnier)Mortelle Adèle d'Antoine Dolle, (éditions Bayard)Soëtard, Michel « Pestalozzi ou la volonté d'utopie en éducation », Imaginaire & Inconscient, vol. no 9, no. 1, 2003, pp. 27-39.L'épisode de Faites des Gosses “Comment ne pas transmettre ses traumatismes à ses enfants ?” avec le psychiatre Serge TisseronFaites des gosses est une production Louie Media, présentée par Marine Revol. Elle a écrit et tourné cet épisode. Il a été monté par Louise Tavera et réalisé par Anna Buy. La musique est de Jean Thévenin. La prise de son est de Sodasound et le mix de La Fugitive. Elsa Berthault est en charge de la production.On vous propose de participer à un format d'épisode qui laisse la place à vos enfants et à ce qu'ils ont à dire : on souhaite connaître leurs joies, leurs tourments, leurs questionnements, leur malice et leur sagesse. Si le projet vous intéresse, vous pouvez participer en nous envoyant à l'adresse hello@louiemedia.com des enregistrements de votre (vos) enfant(s) qui répondent à ce questionnaire. On a hâte de vous entendre !–Un podcast réalisé avec le soutien d'evian® @evianbebe, l'eau des bébés et des parents depuis plus de 50 ans.evian® soutient les recommandations de l'OMS pour la promotion de l'allaitement maternel pendant les 6 premiers mois. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This week's Happy Half Hour takes place from one of the best perches in all of San Diego: Top of the Market. It's a fully windowed and partially outdoor restaurant, separate and with a more fine dining or special occasion bent than its counterpart downstairs, the equally beloved and lauded Fish Market. To our front is sprawling views of Coronado and the bay. Directly to the right, the Midway, and to the left, a bunch of hotels, docks, and the Coronado Bridge. We sat down with Top of the Market's executive chef, Robin James, who is, in my opinion, the most San Diego San Diegan to ever do it. His first cooking job was on the line at the iconic Anthony's Fish Grotto. After that, he got his cooking degree at the Art Institute and became the executive chef at The University Club and Bali Hai. These days, he's slinging creative seafood dishes at Top of the Market. But what makes him deeply San Diego, despite his life resume and of course being born here, is that his parents met while working at Jack-in-the-box. Come on. He's a living local legend, and we get the story of his parents' meet-cute in the episode. In addition to his hometown bonafides, James is a serious cook with an Escoffier tattoo, who is consistently trying to take things to the next level. He said he was always a tinkerer, experimenting with ingredients, often ones that don't seem to make much sense together, to see what happens. He said he did a lot of that during Covid, while temporarily laid off from work, itching to create, and now he's stretching his wings more with his seafood menu. One of his more surprising dishes on Top of the Market's current list are seared sea scallops with Spanish chorizo, dehydrated mushrooms, and big white beans. Scallops, mushrooms, and beans isn't a dish I knew I wanted, but now I can't stop thinking about it. James is also cooking an Alaskan halibut on the menu with many green, spring flavors, and served with a punchy tzatziki heavy on the cucumber; he also has a seared octopus served over hummus with pickled red onions and mandolined radishes. There are crudos, and on the opposite end of the spectrum, there's a chocolate cake a-la Elvis, with bananas, bacon and honey. James assured us there are plenty of classics on the menu, too, like Top of the Market's famed cioppino, a hearty fish stew the restaurant has been serving for decades. There's good drinking at Top of the Market, too, James assures us, and the wine list is evidence of that. James and his team have been running thrice yearly wine dinners with top California producers—the next is in September, with Grgich Hills. In the meantime, they also have one of San Diego's best wine steals: a list of 30 bottles of wine for $30, every Tuesday. We're not talking two buck chuck or plonk; this is from the real wine list, made specially available for those extra fun people who want to clink glasses on a Tuesday. We also talked the news in this episode: Baja came up big in the reveal of Michelin's first guide to Mexico. The French tire company gave one star to Animalon (Javier Plascencia and Oscar Torres), Damiana (Esteban Lluis), and Conchas de Piedra (Drew Deckman and Hugo D'Acosta). Many other Baja California restaurants were recommended or named bib gourmands. Taste of Little Italy will be returning on June 18 and 19, 2024 with over 40 restaurants. And OB's Gianni Buomono Vintners is moving away from its long-held Newport Ave. spot. It'll be opening near Sports Arena soon.

Spinach is our first offering today. Done simply and easily is the best. There's every reason for me to think this is the last cooked spinach procedure you will need. It's that good. Fennel and okra are next. Easy to grow and wonderful to cook and eat. I am including a recipe on the show knows page at the bottom for a fennel dish you can cook at home. Find the show notes here culinarylibertarian.com/288 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

The Escoffier series continues with broccoli, cauliflower, and Brussels sprouts. I know that's already a non-starter for some folks. I think these preparations will make the willing new fans to these vegetables. You might discover some new ways to approach other vegetables, too. The sky is the limit on cooking innovation.   --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

Cabbage and chicory are today's offerings. I remember how we used escarole on a salmon dish and why that worked so well. Also some ways to cook cabbage that you'll enjoy and which pair well with meats. Escoffier suggests some first steps to cooking chicory for a better result. I offer a couple of recipe ideas for Belgian Endive and red cabbage that should be winners at the dinner table. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

It's slow going but good work. We move into a few more vegetables, including mushrooms, which could be a whole book, and how to prepare mostly any mushroom well. Also discussed is the basic process to make a good vegetable puree. For Escoffier, what seems plain has a few added steps which do make the ordinary better. Find the text from the episode on the show notes page here culinarylibertarian.com/284 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

The vegetables chapter continues with artichokes, asparagus, eggplant and carrots. I passed over cardoons since that seems a thing of the past. Too bad, that. There's a lot to take away from Escoffier's approach and make it useful at home. I go over some of those techniques and explain how to do them at home and also innovate some new recipes. Find the text of the show on the show notes page here culinarylibertarian.com/283 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

The Escoffier Series continues as we move into chapter 13. Vegetables is a massive category. Escoffier makes no efforts to be complete simply because there's always innovation that he could never account for. We start the chapter with his list of vegetables (gnocchi and polenta and noodles is for later). Boiling, blanching he calls it, is the first cooking method. Is salted water really necessary? Is it important to keep the water boiling? The text of the show, the script as it were, is at the bottom of the show notes page. Find that with this link. culinarylibertarian.com/281 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

On our 100th episode, we commemorate the Escoffier legacy with guest Michel Escoffier, honoring the monumental influence of Auguste Escoffier in modern cuisine. Hear the fascinating history and continuing impact of Escoffier's innovations from the brigade system to Peach Melba, as told by his great-grandson. Learn how Auguste Escoffier, the father of French cuisine, not only revolutionized the culinary world but also instilled a humanitarian spirit in the profession. Join us to discover how Escoffier's legacy lives on in kitchens around the globe. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

At least once a year most of us roast some meat. Roasts are also for the second Tuesday of the month. There is no special reason to have a roast. Getting it right can seem unnerving. This episode will help remove some of that concern so your next roast is the best it can be. Find the show notes page with the text of the show and a link to the thermometer mentioned here culinarylibertarian.com/280 --- Send in a voice message: https://podcasters.spotify.com/pod/show/dannreid/message Support this podcast: https://podcasters.spotify.com/pod/show/dannreid/support

At the turn of the 20th century, this French chef, writer, and restauranteur shaped the way that modern restaurants work, from the way kitchens are run to the experience of dining. Anney and Lauren explore the life and impact of Auguste Escoffier.See omnystudio.com/listener for privacy information.

Wir springen in dieser Folge ins Frankreich des 19. Jahrhunderts, wo in einem kleinen Dorf an der Côte d'Azur ein Junge das Licht der Welt erblickt, der die Welt der Spitzenküche nachhaltig beeinflussen wird. Gemeinsam mit dem Hotelier Cäsar Ritz wird er das nicht nur in Frankreich, sondern vor allem auch Großbritannien tun. Dass der Erfolg von einem Skandal überschattet wird, wird ihm und seinem Vermächtnis allerdings keinen Abbruch tun. //Literatur - Kenneth James. Escoffier: The King of Chefs. 2006. - Luke Barr. Ritz and Escoffier: The Hotelier, The Chef, and the Rise of the Leisure Class. 2018. Das Episodenbild zeigt Escoffier im Jahr 1914. //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte NEU: Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!