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Hosted by esther choi
6 episodes with esther choi
8 episodes with esther choi
4 episodes with esther choi
3 episodes with esther choi
2 episodes with esther choi
2 episodes with esther choi
2 episodes with esther choi
2 episodes with esther choi
In this week's episode of The Bubble Lounge, we're taking you on a global journey—without ever leaving Highland Park! We're joined by Esther Choi, current chair of HP CultureFest, and Parul Harsora, past chair and one of the driving forces behind this inspiring event.HP CultureFest, a non-profit organization, has grown into a vibrant celebration that brings together students, families, and community members to showcase the cultures that make up our community. From Bollywood style dancers and African drummers to henna art and international cuisine, CultureFest truly is a window to the world in the heart of The Park Cities.Esther and Parul share how the event came to be, what it takes to pull it all together, and why it's so important for our kids to see and experience the rich diversity within our own community. We talk about what's in store for this year's event, how families can participate, and the impact HP CultureFest has had across the district.
On this week's episode, Al and Gemini offer options for those who want a gourmet Thanksgiving dinner at home (or in their hotel room), but don't want to cook. The show centers around reps of Barry's Downtown Prime, Big B's Texas BBQ, Echo & Rig, Table 34 and Basilico telling us about their take-home Thanksgiving options, as well as what they're doing in the restaurants on the holiday. Also on the show, Gemini covers a hotcake eating championship and interviews the winner, while Al visits the Celebrity Food Court at Caesars Palace to speak to Chef Esther Choi and takes a trip to the new Swingers golf attraction to learn about the food by Emmy Squared. You'll also get restaurant reports from Honey Salt, Ada's Food and Wine, Aroma Latin American Cocina, Anima by EDO and the new Flower Child location, among other great spots. Learn more about your ad choices. Visit podcastchoices.com/adchoices
On this week's episode, Al and Gemini offer options for your gourmet Thanksgiving dinner at home (or in your hotel room) if you don't want to cook. The show centers around reps of Barry's Downtown Prime, Big B's Texas BBQ, Echo & Rig, Table 34 and Basilico telling us about their take-home Thanksgiving options, as well as what they're doing in the restaurants on the holiday. Also, Gemini covers a hotcake eating championship and interviews the winner. Al visits the Celebrity Food Court at Caesars Palace to speak to Chef Esther Choi and takes a trip to the new Swingers golf attraction to learn about the food by Emmy Squared. You'll also get restaurant reports from Honey Salt, Ada's Food and Wine, Aroma Latin American Cocina, Anima by EDO and the new Flower Child location, among other great spots.
We're taking the summer off and will be republishing some of our favorite episodes from the archives through August. This episode originally aired October 13, 2021. — Esther Choi is a multidisciplinary artist and architectural historian. In 2019, she published Le Corbuffet, a Fluxus-inspired artist's book that adopts the form of a cookbook and in 2020, she started Office Hours, a socially-engaged initiative that cultivates the sharing of knowledge among practitioners who identify as Black, Indigenous, and People of Color. In this episode, Esther and Jarrett talk about working between photography and architectural theory, genres of writing, and building a body of work that's hard to define. — Links from this episode can be found at https://scratchingthesurface.fm/199-esther-choi. — If you enjoy the show, please consider supporting us on Patreon and get bonus content, transcripts, and our monthly newsletter! www.patreon.com/surfacepodcast
@PermissionToStanPodcast on Instagram (DM us here) & TikTok!NEW Podcast Episodes every THURSDAY! Please support us by 'Following' & 'Subscribing' for more K-POP talk!August comebacksMusic Video recapsSEVENTEEN US Tour Dates & CitiesMalaysia does not allow fans to use EPIK HIGH lightstickLollapalooza: IVE shows off live vocals & SKZ FELIX goes Thunder Down UnderBLACKPINK 8th Anniversary Weverse LiveJENNIE publicly posting her dating her creative director JAEMIN for OddatelierISAC: KPOP Olympics - BOYNEXTDOOR arrives super late & NMIXX SULLYOON called out by "fans" for hanging with male idolsNMIXX HAEWON hosts ISAC & also guests as a weather newscasterJAY PARK drops his new lightstick and it is so cute!GIDLE SOYEON issues apology after freestyle at concert worries fans about their contractZEROBASEONE 4th mini album concept teaserIs there a trend for KPOP themes?BOYNEXTDOOR guests in Karaoke ETRIKE in L.A.NEWJEANS performs at Seoul World Cup in cute Futbol/Soccer outfitsBTS SUGA found drunk on the floor after riding e-scooter and gets DUIJIN the global ambassador for GucciSTRAY KIDS joins Chef Esther Choi on her show Heat Eaters: Eats spicy Korean bar foodSupport this podcast at — https://redcircle.com/permission-to-stan-podcast-kpop-multistans-andamp-weebs/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Today on our episode #390 of All in the Industry®, Shari Bayer's guest is Christina Grdovic, or Chris, an influential and inspiring leader in America's culinary world. Chris was previously the Publisher of Food & Wine for over a decade, and is currently the Head of Partnerships at Marc Lore's Wonder, a new kind of food hall, transforming delivery and mealtime. Chris is known for devoting the same endless energy and investment in nurturing people and culture as she does to refining strategy and building brands. With this powerful, focused combination, she has left an indelible mark on the companies and teams she's led. When Marc founded Wonder, Chris joined to identify and recruit chef and restaurant partners for the platform and help develop concepts for chefs José Andrés, Michael Symon, Marcus Samuelsson, Esther Choi and beloved classics DiFara Pizza and Tejas Barbecue, among others. As Publisher of Food & Wine, Chris transformed the Food & Wine Classic in Aspen, fortifying its status as America's premier food and wine festival. She launched myriad partnerships with culinary festivals in the U.S., Caribbean, and Mexico to create robust year-round offerings. Chris also spearheaded the partnership with Bravo that launched the network's Emmy Award-winning blockbuster hit, Top Chef. After departing Food & Wine, Chris founded a strategic consultancy advising the Infatuation, Fever Tree, and other culinary brands. Today's show also features Shari's PR tip to wonder; Industry News on James Kent, also known as Jamal James Kent, an outstanding chef, restaurateur, husband, father, and friend, who suddenly passed away on Saturday, June 15, 2024, from a heart attack at the young age of 45 -- a heartbreaking loss for our industry and beyond; as well as Industry News on The World's 50 Best Restaurants 2024 in Las Vegas and James Beard Awards 2024 in Chicago, which Shari attended for our "On the Road" coverage; plus, Shari's Solo Dining experience at Clark's Oyster Bar in Aspen during the Food & Wine Classic in Aspen 2024. Listen at Heritage Radio Network, Apple Podcasts or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook** Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Making it in the restaurant industry is tough. The National Restaurant Association estimates that only 20% of restaurants end up making it and the vast majority of restaurants — about 80% — fail within 5 years of opening. We also know that being a female in the restaurant industry is even tougher. It's estimated that only 19% of chefs are female. So what does it really take to make it as a female restaurant chef and owner? Esther Choi, chef and owner of Mŏkbar shares how she won her first restaurant space by pitching the concept in an elevator (yes, the literal definition of an elevator pitch). Listen in to hear about her new YouTube show, Heat Eaters, and how she balances her life as a chef, restauranteur, and Food Network personality. Join the HerMoney community! For the latest episode drops and financial news-you-can-use, subscribe to our newsletter at Hermoney.com/subscribe! Learn more about your ad choices. Visit megaphone.fm/adchoices
Join us On the Steps of 36: a question-and-answer conversation that crosses thresholds into our guests' histories, lives, influences and stories, shedding light on the person behind the work. In this episode, Ryan Dillon is joined by multidisciplinary artist, photographer and architectural historian Esther Choi. Esther was part of the AA New Models lecture series in 2022 – watch her lecture here.AirAA podcasts are conceived, recorded, mixed, edited and distributed from the Architectural Association School of Architecture, which is based in Bedford Square in London. Special thanks to Thomas Parkes for his contribution to the production of our episodes. To view the show notes and find more episodes, visit air.aaschool.ac.uk
Challenger chef, judge and the owner of Mŏkbar, Esther Choi shares her introduction to the culinary world and mission to celebrate Korean culture through her craft. She reflects on her initial introduction to Food Network and treasured memories made while cooking with her grandmother. Chef Esther emphasizes the value of cooking with fresh, homegrown ingredients, making each element by hand and other lessons her grandmother taught her. Reminiscing about elementary school days in Korea, she offers her perspective on their culture and cuisine. Esther dishes on the New York restaurant scene, praising its diverse representation of the Korean flavor spectrum. She shares her strategy for introducing Americans in small towns and big cities to her roots and encouraging them to cook with Korean elements. The restaurateur reveals challenges and considerations she had to make when scaling her concept into three restaurants and planning menus for each. Esther explains the cultural significance of shareable food and her people-first approach to curating menus. Finally, the Beat Bobby Flay winner opens up about judging and competing on television, spilling her rigorous training techniques.Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/esther-choi-champions-the-global-sport-of-korean-foodVOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2023/podcasts/general-series/lifestyleFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Esther Choi on Instagram: https://www.instagram.com/choibites/Follow Esther Choi on Facebook: https://www.facebook.com/esther.choi.108Follow Esther Choi on TikTok: https://www.tiktok.com/@choibitesFollow Esther Choi on YouTube: https://www.youtube.com/@choibites4038Learn More About Beat Bobby Flay: https://www.foodnetwork.com/shows/beat-bobby-flayLearn More About Battle of the Brothers: https://www.foodnetwork.com/shows/battle-of-the-brothersLearn More About Money Hungry: https://www.foodnetwork.com/shows/money-hungryLearn More About Supermarket Stakeout: https://www.foodnetwork.com/shows/supermarket-stakeoutLearn More About Family Meal: https://www.foodnetwork.com/shows/family-mealLearn More About Chopped: https://www.foodnetwork.com/shows/choppedLearn More About Throwdown with Michael Symon: https://www.foodnetwork.com/shows/throwdown-with-michael-symonLearn More About Iron Chef: https://www.foodnetwork.com/shows/iron-chef
Referenced in this episode Get your culinary questions answered - listen to Esther on the Hotline Offline PodcastEsther's White Kimchi RecipeKristen gushes about THIS Sheet Pan Pierogies with Brussels Sprouts and Kimchi recipe (New York Times)Genius-Hunter Extra CreditFollow Esther on her Instagram pageWanna taste? Check out and try out Mokbar -- they ship Nationwide!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Today is a special episode devoted to our love of the SPAM® brand—the multifunctional and influential canned meat that is used creatively in kitchens around the world every day. Whether it's Korean budae jjigae or musubi rolls spotted in the 7-Eleven in Hawaii, SPAM® is an American heritage food brand that we want to celebrate. Up first, we speak with New York City chef and Iron Chef competitor Esther Choi. We discuss her childhood love of SPAM® products and how she cooks with them at her restaurants today. Next, we catch up with SPAM® brand director of marketing, Jason Baskin, who offers fun facts about the brand and answers some questions we fried up just for him. How does the brand team develop recipes in their Minnesota test kitchen? And how does the SPAM® brand spot exciting trends around the world? We hope you enjoy this very fun episode.This episode was produced in partnership with our friends at Hormel Foods, makers of the SPAM® brand. FOLLOW, FOLLOW, FOLLOW: instagram.com/spambrandinstagram.com/choibitesinstagram.com/mattrodbard
This episode was recorded in October of 2020, and originally aired in July of 2021. Esther Choi is a New York-based multidisciplinary artist and writer trained in photography and architectural history and theory. “[In Le Corbuffet] I was trying to experiment with whether or not you could introduce a critical message into a circulation network that was unsuspecting, which is why the idea of “soft power” is so interesting to me […] We're used to negational critique, and that's been the predominant axis by which we talk about critique in architecture and art […] But you can also introduce challenging or political ideas through seduciton, or pleasure, or sensation, which is what a lot of architects from the 1960's did”Scaffold is an Architecture Foundation project, hosted by Matthew Blunderfield Hosted on Acast. See acast.com/privacy for more information.
On this week's episode of The Meals That Made Me, Adam chats with Esther Choi, a true food legend, entrepreneur, and the chef and owner of NYC-based restaurants Mŏkbar and Ms. Yoo.Esther talks about her deep love for her Korean heritage and her need to "Korean-ify" everything. From the disco fries she grew up eating in South Jersey, to her death row meal of kimchi jjigae, and why it was so important for her to master making beautiful dumplings - these are the meals that made Esther Choi.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.
Today's guest is Chef Esther Choi, Owner and Executive Chef of Mökbar, a Korean-inspired ramen shop in New York City. Esther has appeared on several TV shows such as Iron Chef, Beat Bobby Flay, and Chopped. In this episode she provides insight on navigating a successful women-owned and operated ramen shop in the city while also pushing her own brand as a celebrity chef. Follow Esther Choi: https://www.instagram.com/choibites Follow Mökbar NYC: https://www.instagram.com/mokbar_nyc Follow Ms. Yoo Cocktail Bar: https://www.instagram.com/ms.yoo Follow Sessy Oil: https://www.instagram.com/sessyoil Music by Ariel Loh http://lohmusic.com (https://www.instagram.com/lohariel) --- Support this podcast: https://anchor.fm/wayoframen/support
Years ago, when Esther Choi was working behind the scenes of Iron Chef on the Food Network, helping procure specialty groceries for the competitors, she never imagined that one day she'd be battling the country's best chefs for the show's top prize. But there she was, part of the star-studded lineup of the new Netflix reboot, Iron Chef: Quest For An Iron Legend. We won't say if Esther won, but just know there are a few spoiler alerts on this week's episode. Esther and host Kerry Diamond talk about the series; what next for Mökbar, Esther's growing chain of Korean ramen eateries; the good and bad of hustle culture; and Esther's Sessy sesame oil product line. This episode is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com. This episode is also supported by Whole Foods Market and La Newyorkina. Learn more at wholefoodsmarket.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on Esther: Instagram, Mökbar, YouTube, Sessy
Support our #Kickasskorean of the week: Chef Esther Choi @choibites
Chef Esther Choi and Dave appear on the Fun With Dumb Korea Edition Series (will we return?). Dumbfoundead and the guests talk about everything from Korean culinary mastery difficulty to Korean trends, to getting cancelled in Korea. This episode is quite enlightening as we have two "American-Koreans" and one of most naturalized Korean content creators. Live every Tuesday at 1pm PST: https://twitch.tv/dumbfoundeadlive Follow the IG: https://www.instagram.com/funwithdumb Join the Discord: https://discord.gg/funwithdumb Special thanks to Collab Korea Hosted by: @DUMBFOUNDEAD https://www.instagram.com/dumbfoundead https://twitter.com/dumbfoundead @choibites https://www.instagram.com/choibites @데이브 World of Dave https://www.instagram.com/daebbuing Intro Animation by: @yeetheeast Intro Song by: @sweater_beats "Fun With Dumb" Producers: Jonathan Park Alex Kim Learn more about your ad choices. Visit megaphone.fm/adchoices
Iron Chef is back y'all! In this next-level cooking competition, five new trailblazing Iron Chefs welcome a group of brave Challenger Chefs to Kitchen Stadium, where they'll face off and be pushed to the limits of endurance and creativity. The battle at Kitchen Stadium is fierce but Chef Esther Choi put up one hell of a fight! The most successful Challenger Chef joins Chris and Lauren to talk 'kimchifying' everything, being a boss in a male-dominated space, and what it was like facing off against all five Iron Chefs in an epic sea-themed battle. Then, get ready to brush up on your culinary and pop culture knowledge as Esther goes head to head with Chris and Lauren to find out who knows more about each other's respective area of expertise! Send all of your burning questions, either as an email or selfie video to receipts@kastmedia.com. Or, leave us a voicemail at https://www.speakpipe.com/receipts. You can also slide into our DMs with your questions! Lauren Speed-Hamilton - https://www.instagram.com/need4lspeed/ Chris Burns - https://www.instagram.com/fatcarriebradshaw/ See omnystudio.com/listener for privacy information.
This "Paltrocast" features Darren's recent interviews with racing legend Danica Patrick, actor/host Joel McHale, chef Esther Choi, author Candice Fox, director Suzanne Kai, and journalist Ben Fong-Torres. Theme song by Steve Schiltz. Thanks for listening!
Esther Choi has always been an ambitious person. From selling bulk candy to friends in middle school to reading “Rich Dad, Poor Dad,” in high school, the entrepreneurial spirit has always been present. But it's never enough simply to have a business. Esther's competitive spirit drives her to be the best. Hear the evolution of Esther's career. Her mindset is work shouldn't feel like work. That's not to say she doesn't work hard. There were days she'd wake up at 6 and go to bed after midnight. The determination carried over when she opened her first restaurant at 28. Moving from chef to entrepreneur rocked her world. She didn't expect to have to change her thinking. Esther gets candid about the new challenges of running and growing a business, being a television personality, and experimenting with ideas. She talks about how the pandemic brought about a time of calm that enabled her to tap into her entrepreneurial spirit and be more experimental. She wraps up about her latest ventures and growing with Cook Unity.
Andrew Witt, associate professor at Harvard University and author of Formulations, on how mathematics and computational methods transform the way we think, design, and make art. Andrew Witt is co-founder, with Tobias Nolte, of Certain Measures, a Boston/Berlin-based office for design futures and an Associate Professor in Practice of Architecture at Harvard University. Trained as both an architect and mathematician, he has a particular interest in a technically synthetic and logically rigorous approach to form. His work has been shown at the Centre Pompidou, Barbican Centre, Futurium, and Haus der Kulturen der Welt, among others. Connect with Andrew on LinkedIn and Certain Measures. Favorite quotes “It's not possible to do everything in an amazing way all at once. You have to cycle through those things. Different moments in life will create different opportunities.” “One of the consequences of mass media is that [it] creates intuitions around certain concepts through imagery.” "The only thing that really conveys human value to things is time.” “What remains after people are gone?” Books Formulations by Andrew Witt Where Good Ideas Come From by Steven Johnson Synergetics by Buckminster Fuller Links Andrew Witt Certain Measures Application public interface (API) The Black Box with Aziz Barbar Grasshopper & Dynamo Deep nostalgia and deepfakes DeFi and NFTs The adjacent possible is an idea introduced by Stuart Kauffman in 2002 and later used by Steven Johnson Log magazine edited by Cynthia Davidson A Machine Epistemology in Architecture by Andrew Witt MIT Press A Brief History & Ethos of the Digital Garden by Maggie Appleton HfG is Karlsruhe University of Arts and Design Institut Henri Poincaré is a mathematics research institute People mentioned Alfred North Whitehead Charles Johnson - Matrix theorist Buckminster Fuller Steve Baer Bruno Latour Norbert Wiener Tobias Nolte Refik Anadol Satoru Sugihara William Huff Louis Kahn Ben Ferhman-Lee - Graphic designer Cynthia Davidson - Book series editor Sean Canty, Esther Choi, and Cameron Wu Aziz Barbar Henri Poincaré Peter Pierce Sanford Kwinter Paul Erdös Chapters 00:00 · Introduction 01:22 · Mathematical design 06:53 · Gray boxing 09:28 · Black box algorithms 14:26 · Knowledge anxiety 20:47 · Collective authorship 22:04 · Adjacent possible 27:18 · The physical medium 30:13 · Triangulation and photogrammetry 33:40 · Voxel and pixel 37:52 · The role of the designer 41:10 · Formulations book 43:48 · Catalogs 48:56 · The eve of digitization 52:58 · Artificial intelligence 01:00:26 · Mass media 01:02:29 · Research methods 01:06:25 · Book publishing 01:15:10 · Writing 01:19:04 · Digital gardens 01:21:53 · Creative thinking 01:26:20 · Lecture preparation 01:30:20 · Erdös number 01:32:43 · Zines 01:39:54 · Consistency 01:41:08 · Time 01:43:18 · NFTs as value stores 01:48:44 · NFTs at Certain Measures 01:50:42 · The AI design critic 01:55:20 · Modern-day design collectives and influencers 01:58:38 · Advice for young people 02:01:08 · Money 02:03:35 · Collaboration and delegation 02:06:16 · Death 02:07:55 · Success 02:09:27 · Outro Submit a question about this or previous episodes. I'd love to hear from you. Join the Discord community. Meet other curious minds. If you enjoy the show, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds and really helps. Show notes, transcripts, and past episodes at gettingsimple.com/podcast. Theme song Sleep by Steve Combs under CC BY 4.0. Follow Nono Twitter.com/nonoesp Instagram.com/nonoesp Facebook.com/nonomartinezalonso YouTube.com/nonomartinezalonso
Referenced in this episode Get your culinary questions answered - listen to Esther on the Hotline Offline PodcastEsther's White Kimchi RecipeKristen gushes about THIS Sheet Pan Pierogies with Brussels Sprouts and Kimchi recipe (New York Times)Genius-Hunter Extra CreditFollow Esther on her Instagram pageWanna taste? Check out and try out Mokbar -- they ship Nationwide!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Esther Choi is joined by Jesse Sparks, host of The One Recipe podcast to talk all things breakfast. Why does the first pancake always get messed up? Do I need a special occasion for a breakfast taco bar? You know, the serious questions we've all been waiting for!
Sourdough bread baking took over a lot of kitchens when the pandemic first began, but we don't think that sourdough should be 'just another phase'. We're bringing you an episode from the Hotline Offline podcast where Esther Choi is joined by Food52's resident bread baker Maurizio Leo to talk all-things sourdough bread baking.Maurizio's instagramThe Perfect Loaf website
Sourdough bread baking took over a lot of kitchens when the pandemic first began, but we don't think that sourdough should be 'just another phase'. We're bringing you an episode from the Hotline Offline podcast where Esther Choi is joined by Food52's resident bread baker Maurizio Leo to talk all-things sourdough bread baking.Maurizio's instagramThe Perfect Loaf website
In this episode of Hotline Offline, Esther Choi is joined by the Chief Spice Mama herself, Kanchan Koya, to discuss all of the incredible benefits of cooking with spices. From adding immeasurable amounts of flavor to your meals, to benefiting from the natural health boosters that spices have to offer, Kanchan and Esther cover it all! Be sure to check out Kanchan Koya on her Instagram @ChiefSpiceMama, and on her website, SpiceSpiceBaby.com.
Sourdough bread baking took over a lot of kitchens when the pandemic first began, but we don't think that sourdough should be 'just another phase'. Esther Choi is joined by Food52's resident bread baker Maurizio Leo to talk all-things sourdough bread baking.Maurizio's instagram The Perfect Loaf website
In this episode of Hotline Offline, Esther Choi is joined by the Chief Spice Mama herself, Kanchan Koya, to discuss all of the incredible benefits of cooking with spices. From adding immeasurable amounts of flavor to your meals, to benefiting from the natural health boosters that spices have to offer, Kanchan and Esther cover it all! Be sure to check out Kanchan Koya on her Instagram @ChiefSpiceMama, and on her website, SpiceSpiceBaby.com.
Have you ever bought spices for a single recipe and then just left it in your cabinet, gathering dust, until the next time you made that recipe? Or have you maybe ever avoided cooking a recipe because it had an ingredient that you were nervous to try? Well we're here to help! In this episode of Hotline Offline, Esther Choi is joined by the Chief Spice Mama herself, Kanchan Koya, to discuss all of the incredible benefits of cooking with spices. From adding immeasurable amounts of flavor to your meals, to benefiting from the natural health boosters that spices have to offer, Kanchan and Esther cover it all! Be sure to check out Kanchan Koya on her Instagram @ChiefSpiceMama, and on her website, SpiceSpiceBaby.com.
If you enjoyed this episode, be sure to follow Hotline Offline to make sure you hear all the other tips Esther and guests will be sharing this season.Today we're celebrating our favorite food traditions. Esther is joined by her sister Jen to reminisce about their own traditions and hear from our listeners about eating a selection of german sausages on Christmas, a cooking a famous brisket, and somehow burning spaghetti every Friday night.A very special thanks to Jennifer Choi for stopping by the podcast to reminisce and talk about our listener's favorite traditions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We'll get to the bottom of it together.
If you enjoyed this episode, be sure to follow Hotline Offline to make sure you hear all the other tips Esther and guests will be sharing this season.Today we're celebrating our favorite food traditions. Esther is joined by her sister Jen to reminisce about their own traditions and hear from our listeners about eating a selection of german sausages on Christmas, a cooking a famous brisket, and somehow burning spaghetti every Friday night.A very special thanks to Jennifer Choi for stopping by the podcast to reminisce and talk about our listener's favorite traditions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We'll get to the bottom of it together.
Today we're celebrating our favorite food traditions. Esther is joined by her sister Jen to reminisce about their own traditions and hear from our listeners about eating a selection of german sausages on Christmas, a cooking a famous brisket, and somehow burning spaghetti every Friday night.A very special thanks to Jennifer Choi for stopping by the podcast to reminisce and talk about our listener's favorite traditions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We'll get to the bottom of it together.
Mentioned in this episode:Red Wine Brownie Cookies recipeRed Wine Brownie Cookies on the Play Me a Recipe podcastSweet Potato Snickerdoodle recipeSavory Thumbprint Cookie recipeTara O'Brady's Basic, Great Chocolate Chip Cookies recipe A very special thanks to author and food stylist Jesse Szewczyk for chatting all things cookie, and also to our listeners who called in their questions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We'll get to the bottom of it together.
Mentioned in this episode:Grandma Potatoes recipeMama's Potato Clover Rolls recipeCarrot Ring recipeA very special thanks to Ella Quittner for seeing and accepting our patheti—erm—perfectionist tendencies, and to our listeners who called in their questions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We'll get to the bottom of it together.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking. Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
A very special thanks to our listeners who called in their questions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We'll get to the bottom of it together.
From Food52's podcast network, this is Food52's 10-year-strong hotline offline. Chef Esther Choi is wo-manning the lines, and is on a mission to solve your kitchen mysteries: from "how does an air fryer work?" to "how do I fix an over-salted soup?", "why are my cookies flat?" to "how do I substitute whole-wheat flour for AP?". Call in your curiosity to (518) 291-9877—we'll get right on it!
Esther Choi is a multidisciplinary artist and architectural historian. In 2019, she published Le Corbuffet, a Fluxus-inspired artist's book that adopts the form of a cookbook and in 2020, she started Office Hours, a socially-engaged initiative that cultivates the sharing of knowledge among practitioners who identify as Black, Indigenous, and People of Color. In this episode, Esther and Jarrett talk about working between photography and architectural theory, genres of writing, and building a body of work that's hard to define. Links from this episode can be found at scratchingthesurface.fm/199-esther-choi. — If you enjoy the show, please consider supporting us on Patreon and get bonus content, transcripts, and our monthly newsletter! www.patreon.com/surfacepodcast
Esther Choi is a New York-based multidisciplinary artist and writer trained in photography and architectural history and theory. “[In Le Corbuffet] I was trying to experiment with whether or not you could introduce a critical message into a circulation network that was unsuspecting, which is why the idea of “soft power” is so interesting to me […] We're used to negational critique, and that's been the predominant axis by which we talk about critique in architecture and art […] But you can also introduce challenging or political ideas through seduciton, or pleasure, or sensation, which is what a lot of architects from the 1960's did”
Chopped 420 with comedian Ron Funches today on Dazed and Infused with Latham Woodward only on cannabis radio. According to the press info, in each hour-long episode of Chopped 420, the chefs must try to please the palates of a panel of recurring judges, including chef Esther Choi, drag performer and cannabis activist Laganja Estranja, chef Luke Reyes, chef Sam Talbot, and comedian Tacarra Williams, if they want to avoid being chopped. Episodes will include chefs trying to make dishes that use spot prawns and borscht, something called “chocolate dentures,” and the not-very-appetizing-sounding combo of armadillo eggs and eel. Chopped 420 isn’t the first culinary competition to emphasize weed cuisine. Portland-based chef Leather Storrs was featured on a Netflix show called “Cooked With Cannabis,” which premiered last year on Netflix. Like the popular “Chopped” show on Food Network, “Chopped 420″ will challenge chefs to prepare delicious meals with unpredictable ingredients. But “Chopped 420″ adds a twist. As the press information promises, the show will break new ground, “with each episode featuring four budding cannabis chefs who are challenged to create tasty and mind-warping dishes through three rounds – appetizer, entrée, and dessert - from a mystery basket of ingredients for a chance at winning the $10,000 grand prize. Besides scouring the Chopped pantry for ingredients, each competitor must also navigate the Chopped greenhouse for cannabis or CBD-infused products to incorporate into their dishes.”
It started as a series of dinner parties that Esther Choi--artist, architectural historian, and self-taught cook--hosted for friends after she stumbled across an elaborate menu crafted for Walter Gropius in 1937. Combining a curiosity about art and design with a deeply felt love of cooking, Choi has assembled a playful collection of recipes that are sure to spark conversation over the dinner table. She is joined by LinYee Yuan of Mold Magazine. Enjoy this lil convo with two incredible thinkers!
Esther Choi of the podcast Get Down with K-Town stops by to discuss her new podcast, Korean food, and her experience as a female chef. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Chef Esther Choi guides you through the audio recipe of her "death row" meal, the classic Korean comfort food, Kimchi jjigae (kimchi stew). This simple, quick, and delicious meal contains 3 basic ingredients and is centered around the Korean cuisine staple of kimchi (fermented cabbage). This meal is featured in Episode 4: "King of K-Town with Bobby Kwak" when Chef Esther surprises her guest with his favorite Korean dish. Listen to the full episode to hear Bobby's reaction and how it compares to the meal that conjures up memories of his mother's home cooking. Try this recipe at home and tag Chef Esther @choibites with your photos and videos. Kimchi jjigae Ingredients: 2 T unsalted butter 1 clove garlic, coarsely chopped ½ pound pork or protein of choice (spam, canned tuna, ground meat) ¼ onion, chopped 1 jar Mŏkbar kimchi, roughly chopped and juice reserved 8oz firm tofu, cut into 1-inch cubes 2t fish sauce 1t sesame oil 1t soy sauce 2 scallions, roughly chopped Nori, thinly sliced To serve (optional): fried egg white rice sesame oil gim (toasted seaweed) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Through cooking and conversation, chef Esther Choi dives deep into the rich world of Korean-American culture. Esther invites guests to open up as she cooks their favorite Korean dishes, drawing on traditional family recipes she’s refined at her restaurants Mŏkbar and Ms. Yoo. Esther and her guest dive into topics ranging from food to family, from K-pop to K-dramas, and from fashion to sexuality, plastic surgery, adoption and more – all to explore what being Korean in America means today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Through cooking and conversation, chef Esther Choi dives deep into the rich world of Korean-American culture. Esther invites guests to open up as she cooks their favorite Korean dishes, drawing on traditional family recipes she’s refined at her restaurants Mŏkbar and Ms. Yoo. Esther and her guest dive into topics ranging from food to family, from K-pop to K-dramas, and from fashion to sexuality, plastic surgery, adoption and more – all to explore what being Korean in America means today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
This week Esther Choi will lead us through a study of Psalm 128, a song of blessing.
Actress, director, playwright, arts administrator, and future law school student Claris Park took a break from virtual play directing to chat with us about how they wound up in their first theatre class, working in the Philly theatre scene, and the value of finding a creative home. Find her on Instagram at @ClarisParkis, and while you're at it, follow PAPA on Facebook and Instagram @PhillyAsianPerformingArtists, as well as Spiral Q Puppet Theatre: @SpiralQ on both. Tune in to the Going Viral Festival on Facebook, and keep an eye out (and fingers crossed) for a remount of Esther Choi and the Fish that Drowned! Read about and donate to the Philadelphia artist relief fund here: Theatre Philadelphia Emergency Relief. Facebook: PlattHouse and UPenn.PAC.Shop Instagram: @PennPlattHouse and @PACShop4100 Our theme music is Retro Climb, by Peter Lu. This podcast was edited by Amanda Labonte, and produced by Platt Student Performing Arts House at the University of Pennsylvania.
May 8, 2020 - What are the challenges a chef faces when she decides to open a restaurant? How do you break the stereotype that “women make good cooks, but men make better chefs”? And how do you not only survive but thrive in the hyper-competitive restaurant kitchens and food scene in New York and London? And what do you cook when you have to stay home, due to the unprecedented world-wide pandemic? Meet two inspirational chefs - who happen to be female Korean Americans - who are doing all that and more: Chef Esther Choi and Judy Joo, chef, television personality, and the author of Korean Soul Food. Listen and join in on their conversation. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1362-a-conversation-between-chefs-esther-choi-judy-joo
Esther Choi is a talented chef and restaurateur and host of a forthcoming podcast "Get Down with K-Town" with iHeartRadio. In our new bonus “From Home" series, Michael checks in with chefs and food personalities to bring you short audio glimpses of how they’re cooking during lock-down, which pantry items they’re utilizing, and what they’re looking forward to after life returns to normal. We'll be publishing dispatches from this "pandemic pantry" several times a week. Follow along at Esther’s Instagram page for more information on her summer podcast release and her restaurants Mokbar and her cocktail bar Ms. Yoo. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
This week in our study of the Apostles’ Creed, we come to the phrase “he ascended into heaven.” Esther Choi will lead us as we explore why believing in the ascension matters.
Cathy calls up Esther Choi, author of LeCorbuffet: Edible Art and Design Classics.Photo Courtesy of PrestelEat Your Words is powered by Simplecast.
Back in Season 1 Episode 16 (https://adamhergenrother.com/16-3-stories-of-transformation-how-to-grow-your-business-life/) , we shared the stories of three people who have transformed their life as a result of participating in Project | U throughout 2019. It was our most popular episode so far and we got a lot of positive feedback, so today we invited two more wonderful guests to share their stories: Esther Choi, CEO of HergGroup New York | KW Gold Coast, and Amy Borshay-Bokser, a realtor in The Debbie Spencer Group. We discuss a lot of transformational strategies and tools on the show, but we think it’s really impactful to share real-life transformation stories because then you can hear how people just like you are putting those strategies into action. To learn more, and for the complete show notes, visit: adamhergenrother.com/podcast (https://adamhergenrother.com/podcast/) Resources: Learn more about Project | U at adamhergenrother.com/project-u (https://adamhergenrother.com/project-u/) Connect with Adam: Facebook: facebook.com/adamhergenrother (http://facebook.com/adamhergenrother) LinkedIn: linkedin.com/company/hergenrother-enterprises/ (https://www.linkedin.com/company/hergenrother-enterprises/) Twitter: twitter.com/ahergenrother (https://twitter.com/ahergenrother) Instagram: instagram.com/ahergenrother (http://instagram.com/ahergenrother) Business Meets Spirituality is a production of (http://crate.media)
Esther Choi is the Chef-Owner of Mokbar & Ms. Yoo. Growing up in rural New Jersey, Esther spent her childhood following her Korean grandmother around, who was a fixture in her community and known for her cooking. That is not to say, she was fearlessly independent and entrepreneurial early on, selling candy as a young teen to her friends and working in the hospitality business throughout her early adulthood. Soon enough, a pharmacy degree in Rutgers turned into a degree in psychology to a stint at Food Network to having her very own food hall in the coveted Chelsea Market.
1028 Issue Maker with Esther Choi (#Mokbar #Koreanrestaurant #NYC #chef #owner #runningbusiness #recipes) Esther joins us to tell us about her Korean restaurant in New York and introduces us some of the traditional Korean recipes.
This week we put on a Korean double-feature with chef siblings-in-arms Esther Choi (mokbar and Miss Yu, NYC) and Deuki Hong (Sunday Bird, SF). The cross-country reunion sparks discussion on staying connected to one’s passion, satiating a bong appetite, and owning the “a” word -- "authenticity." Esther stokes a sibling rivalry, Deuki lives his best glamping life, Eddie finds milk in the banana stand, and Mathew balks at being called a banana split.
Everything Esther Choi owns or has done in her career has come from pure ambition. Similar to me, nothing has ever been handed to her, she has worked for every single victory in her career. Owner of restaurants, Mokbar located in NYC & Brooklyn, and Miss Yoo in NYC, Esther has not only shown up to the table as a chef and entrepreneur, she's also made huge strides as an on-camera TV personality. Listen to her story, SUBSCRIBE, RATE, AND REVIEW, LOVE YOU ALL! --- Support this podcast: https://anchor.fm/ellielee/support
Maya Lovelace is using a combination of Kickstarter and sweetheart loans to fund her new restaurant, Yonder. Esther Choi has raised money for her restaurants in a few different ways with varying success. Special thanks to Gail Simmons for calling in to promote Wellness in the Schools. Go to their gala! Hosted by: Amanda Kludt and Daniel Geneen. Sign up for Amanda Kludt’s newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices
Hey hey, it's Food Republic Today! First up, Krista chats with Shauna Ahern, the Gluten Free Girl, about incorporating GF recipes into Thanksgiving dinner (0:51). Next, Richard sits down with Esther Choi (8:25), the chef behind NYC's mŏkbar and Ms. Yoo, to discuss expanding to 3 restaurants in a short amount of time, disco fries, Korean drinking culture, her all-woman cooking staff, and more. To close out, comedian Jenny Yang describes the first and only time she cooked a traditional turkey dinner (28:04).
Hey hey, it's Food Republic Today! On this episode, we discuss Houston's outstanding food scene (0:27) and Amanda Cohen's Esquire piece about what's wrong with the media's recent focus on women in kitchens (2:40). Next up is part one of our conversation with Anna Chai and Nari Kye, the co-directors of the documentary "Wasted! The Story of Food Waste" (6:48) -- tune in tomorrow for the rest -- and then we wrap it up with NYC chef Esther Choi talking about her first time cooking on the line (23:30).
This week Lynda and Iris share the pilot episode of Feast Meets West recorded at the HRN studio back in October 2016! They talk to Esther Choi, who is the Chef/Owner of Korean ramen joint mokbar. Check out this very special episode to find out why kimchi is so essential to the Korean people, its health benefits, and why non-Koreans are embracing it now.
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