Podcasts about executive chef

In this episode of Flavors Unknown, I sit down with Chef Tony Nguyen, the Executive Chef behind the acclaimed Crustacean Restaurant in Beverly Hills—an upscale destination redefining Modern Asian cuisine with elegance and innovation.Born and raised in St. Louis to a Vietnamese family, Chef Tony shares how his upbringing, rich with cultural heritage and culinary storytelling, laid the foundation for his creative vision. We explore his earliest food memories, the influence of French technique on Vietnamese cuisine, and how cooking shows lit the spark that would eventually take him to culinary school—and into some of the country's most prestigious kitchens.Chef Tony also opens up about the realities of the restaurant world: the importance of mentorship, why culinary school still matters, and how he's navigating a rapidly evolving industry. From his San Francisco-inspired dishes to launching a new chip brand, and a 3-month solo culinary journey, this conversation is both thoughtful and inspiring. What you'll learn from Chef Tony Nguyen 3:14 Early food memories and first encounters with flavor3:54 Growing up Vietnamese in St. Louis and its lasting impact5:21 French culinary influence on Vietnamese traditions7:16 The cooking shows that first inspired his path8:25 What culinary school taught him—beyond technique10:12 Why formal culinary training still holds value today11:09 Working with his mentors and shaping a professional identity12:14 Curating the menu at Crustacean and its signature philosophy15:29 A new dish inspired by San Francisco's food scene18:56 Why imitation in the kitchen is more than flattery21:23 Culinary lessons from Japan and global travel23:29 How the restaurant industry is shifting—and who's succeeding25:01 Key traits of restaurants thriving in today's climate26:07 The kind of restaurant concept he believes the world needs27:31 Behind his 3-month solo culinary sabbatical29:25 His new venture: rethinking snacks with an upcoming chip brand30:54 Tony's ideal food tour of Los Angeles33:07 His guilty pleasure food confession34:14 The playful ingredients he loves experimenting with35:14 What the kitchen has taught him—about food and about life37:11 His dream culinary collaboration38:41 The worst advice he's ever received in the restaurant business I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Los Angeles Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from the LA region.Conversation with Chef Nancy SilvertonInside Los Angeles Food Scene: A Panel DiscussionConversation with Chef Elizabeth FalknerConversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Tony Nguyen Instagram

Jason Evans of SilverShark Media speaks to Ryan Cruz, Executive Chef at Hotel Wailea.  In this podcast Ryan talks about dropping out of business school to change his career path to the culinary industry, why fried shrimp brings up special family memories growing up, how he started on his culinary path, how public speaking classes from his business course help with his current career, lessons he learned early on in his days working with Wolfgang Puck restaurants, how his career took him around the world from LA to London to Istanbul to New York and then back to Maui, the approach to menu design at Hotel Wailea, how designing a prix fixe menu at The Restaurant at Hotel Wailea differs from an a la carte menu for the Birdcage at Hotel Wailea,  the private dining options at Hotel Wailea including The Kitchen Table, how guests can attend a special culinary event on Friday May 30th at The Restaurant with Chef Ryan Cruz joined by Chef Zach Laidlaw of Hua Momona Farms, and his advice to younger chefs.  

Matt Jordan, Food Network Chef and seasoned competitor with 8 appearances on national cooking shows, is a nationally recognized Executive Chef known for his bold flavors and culinary innovation. He joins David Cogan, host of the Eliances Heroes Show and founder of the Eliances entrepreneur community, to share his journey through the world of competitive cooking and high-level cuisine. mattjordantv.com

In this flavorful episode, Mark Baratto sits down with Executive Chef Leandro “Leo” Minelli of Hyatt Centric Key West Resort & Spa. Chef Leo shares his culinary journey from Mendoza, Argentina to the kitchens of South America, The Bahamas, New Zealand, and now Key West. We dive into what brought him to the island, his passion for local seafood and sustainability, and how he leads the kitchen at the stunning Four Flamingos, A Richard Blais Key West Kitchen. We also touch on: His vision for Four Flamingos and Blue Mojito What makes Florida-fresh cuisine so unique Why the culinary scene in Key West inspires him daily Come for the food talk, stay for the island vibes. More on Four Flamingos: Welcome to Four Flamingos, A Richard Blais Key West Kitchen, where Florida-Fresh meets oceanfront elegance. With sunset views and a menu crafted by Chef Blais, this is a must-visit culinary destination in Key West.

KCBS Radio's Foodie Chap Liam Mayclem is here to discuss this weekend's Healdsburg Wine and Food Experience event with Tracey Shepos Cenami, Executive Chef of Jackson Family Wines and Food.

The technique ‘spatchcock' chicken is simple once mastered, a great and cheap way to cook a whole chicken on the bbq, a Simple Ceasar salad and tomato sald is a winning combination. Gareth Mullins, Executive Chef of The Anantara Marker Hotel tell us how to prepared the perfect weekend dish.

The BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

On this weeks episode of Mise en Place - the Podcast, we're delighted to welcome Chef Reuben Major, a dynamic force in Vancouver's culinary and hospitality scene whose innovative leadership has left a lasting mark on the city's dining landscape. From his early days crafting menus at Veloute Bistro in Toronto to his role as Executive Chef and part owner of The Settlement Building's Belgard Kitchen, Reuben has blended culinary creativity with a knack for sustainable practices, like using brewery spent grain to create unique dishes such as IPA-braised roasts. His tenure as Director of Culinary Development at Earls saw him elevate everyday offerings like burgers and breads, while his current role as CEO and Partner at Havana Restaurant showcases his ability to steer iconic establishments toward continued success.Reuben's journey is defined by his entrepreneurial spirit and a passion for fostering collaboration, empowering chefs, and building strong relationships with guests and colleagues alike. Join us as we dive into his stories of balancing quality with innovation, his experiences within Vancouver's  food scene. As always please DM me with comments or suggestions. I hope you enjoy our chat. Send us your feedback

On this episode of r-House, your host, Peter Hunt, welcomes two special guests; Jillian Jones, Associate Director of the AKG Art Museum, and Jessica Arends, Executive Chef at Cornelia! Together, they discuss a variety of topics, including the recent AKG expansion project, a brief history of the AKG, Cornelia & the culinary experience at AKG, Rockin' at the Knox, public and private events, educational opportunities, public art initiatives in Erie County and more.

Informações sobre os Cruzeiros italianos no Brasil - Costa Crociere: https://www.costacruzeiros.com/ (11) 2123-3692Episódio totalmente em italiano. Se preferir, ative as legendas automáticas do YouTube em português. Provavelmente o melhor lugar onde apreciar a cozinha regional italiana no Brasil é um cruzeiro italiano e dessa vez a fome bateu forte de verdade! :)Nesse episódio especial do Buongiorno San Paolo a bordo da Costa Crociere, entrevistamos o chef Gianluca Aliotta, Executive Chef do navio Costa Diadema.Diretamente das cozinhas em alto-mar, Gianluca originario de Palermo, nos conta como é possível manter a tradição e a excelência da gastronomia italiana a bordo de um gigante flutuante. Falamos sobre logística, ingredientes, receitas típicas e, claro, o sabor da Itália que viaja com os passageiros por todos os mares. Bateu fome? Faça um cruzeiro ;) L'ITALIA È QUI.

KCBS Radio's Foodie Chap Liam Mayclem speaks with Ajay Walia and Reena Miglani of Amara as well as Executive Chef, Bret Tullis. Journey through time and place via a menu that shifts between cultures and countries from Mykonos to Marakech.

Welcome back to the Rock ‘n Roll Ghost Podcast. On this week's episode, the Ghost welcomes Michelin-starred chef Christian Hunter (Chicago's Atelier).Hunter, who has also been a James Beard finalist, joined me back in September of last year to discuss the future of Atelier (currently crowd-funding for a larger space with more foot traffic). Hunter has essentially left Atelier in the hands of Bradyn Kawcak, who was Executive Sous Chef before handed the reins as Executive Chef, but is still credited on the restaurant's website as "Founder Emritus."During the interview, Hunter describes his humble beginnings, his time in Kentucky, coming to Chicago to open Atelier, how and why he walks around Chicago so much and discusses La Verne's, a project intended to be more casual than Atelier that, sadly, is on hold for the time being.Links:AtelierChristian HunterAtelier crowd-funding (via SBMX)

In this episode, we sit down with Jose Cepeda, Executive Chef at Quixote in the LaFayette Hotel, San Diego. Jose shares how his culinary journey began in the kitchens of his grandmother and the streets of Mexico, selling rice pudding to support his family. He opens up about transforming personal hardship into artistic expression on every plate. From perfecting his grandmother's flan to adding bold global flavours inspired by his travels, Jose reveals how he brings modern creativity to traditional Oaxacan roots. Plus, he talks about his signature dish—the wood-fired branzino—and why every meal is more than food… it's a piece of his story.In this episode, we learn about:  • Jose's family legacy and the powerful story behind his rice pudding • Why Quixote blends ancient Oaxacan vibes with modern flair • How he uses flavours from around the world to push culinary boundaries • And what dish he always orders when dining outWatch the FULL EPISODE on YouTube: https://youtu.be/X5-lFqQfsmsJoin the conversation on today's episode on The Modern Hotelier LinkedIn pageThe Modern Hotelier is produced, edited, and published by Make More MediaLinks:Quixote LaFayette Hotel San Diego: https://lafayettehotelsd.com/diningJose on LinkedIn: https://www.linkedin.com/in/jose-cepeda-39495b200/For full show notes head to: https://themodernhotelier.com/episode/156Follow on LinkedIn: https://www.linkedin.com/company/the-...Connect with Steve and David:Steve: https://www.linkedin.com/in/%F0%9F%8E...David: https://www.linkedin.com/in/david-mil.

May 7, 2025 ~ Chef Joseph Van Wagner, Executive Chef, Managing Partner Echelon Kitchen joins Paul live from Bamboo in Ann Arbor for the Pure Michigan Tour.

On this episode of Mise en Place- the Podcast we welcome Chef Chris Andraza, a driving force in Vancouver's culinary landscape and a passionate advocate for sustainable seafood. Originally from Southern Ontario, Chris found his calling in British Columbia's rich coastal bounty after moving to Victoria in his 20s, where he studied at Camosun College and immersed himself in the world of fresh, local ingredients. From his formative years at Rodney's Oyster House to his innovative leadership as Executive Chef at Fanny Bay Oyster Bar, Chris has earned acclaim for his playful, seasonal menus that highlight the pristine flavors of oysters, clams, and shellfish. Now at the helm of Lift Bar and Grill in Coal Harbour, he continues to push boundaries with his surf-and-turf creations, all while prioritizing sustainable sourcing to preserve our oceans for future generations.Chris's journey reflects a deep curiosity, relentless dedication, and a commitment to elevating the culinary arts. A two-time competitor at the BC Seafood Festival and co-champion of the 2019 Ocean Wise Chowder Chowdown, he balances high-profile accolades with a grounded focus on fostering a positive kitchen culture. Also a member of the Chefs' Table Societies board he helps bring important issues affecting the culinary community to light. I hope you enjoy our chat and as always please DM me for comments or suggestions. Send us your feedback

Nosipho Radebe is in conversation with Chef Besele Moses Moloi, Co-Owner & Executive Chef at Gigi RestaurantSee omnystudio.com/listener for privacy information.

Guillaume Zika began his career in some of France's most revered Michelin-starred kitchens, honing his craft in Paris and the south of France before moving on to Per Se in New York and Hibiscus in London. Australia became the next chapter, first as head chef at the iconic Cottage Point Inn in the Ku-ring-gai Chase National Park on Sydney's northern edge, then as Executive Chef at Burleigh Pavilion, where he led a team of 60. Today, Guillaume is channelling his focus into Chef Notepad, the software he designed to streamline recipe communication, food costing, food waste and team management, a system built by a chef who understands exactly what kitchens need. Never one to shy away from a challenge, he's also set himself the ambitious personal goal of running 2025 kilometres in 2025. I very happily sat down to chat with Guillaume on a rooftop in Prahran as the sun set over the city.

On this week's episode, 'a delicious time' as hosts interview Chef Joel from Taste of South Haven. What's it like to own your restaurant AND be the Executive Chef? Click to find out on the Friday Morning Breakfast Club! See omnystudio.com/listener for privacy information.

In this episode, we sit down with Chef Kristen, Executive Chef and General Manager of The Poppy & Parliament and The Salty Cod. She shares her journey from getting her start in a small New York restaurant at 14 to building two standout culinary destinations in North Alabama. We dive into her unexpected path through food science and government research, how she landed in Huntsville during the height of the pandemic, and the grit it took to open The Poppy & Parliament in 2020. Kristen walks us through the challenges of staffing, building a menu from scratch, and creating a pub-style experience that transports guests straight to the U.K. Plus, we explore the expansion to Athens with The Salty Cod, the in-house butcher shop, and what it's like managing both kitchens day-to-day. If you're into culinary creativity, behind-the-scenes restaurant stories, or just love a good food-driven conversation, this one's for you. https://www.thepoppyandparliament.comhttps://www.instagram.com/poppyandparliament/SponsorYellowhammer is a local craft brewery serving Huntsville for the past 14 years. They are known for their premium craft beers like T-Minus and Rebellion, but what you might not know is they also offer spirits, wine, seltzers, and non-alcoholic drinks. Next time you stop by their location try one of their seasonal cocktails made with Gemini Bourbon or Yellowhammer Vodka. Or try this year's big hit, Pineapple Punch seltzer. You can find out more information about Yellowhammer Brewing by visiting their website ⁠⁠⁠https://www.yellowhammerbrewery.com⁠⁠⁠ or visiting their taproom located at Campus 805.MusicAny Day by Them Damn Dogs⁠⁠⁠https://open.spotify.com/artist/3HrncTSw4a7J9YiyMIxHdu?si=qw6Df7J6SwKm6-WOEc7U7w

Send us a textJayme Kiyomura Chan is a passionate and accomplished leader in both the culinary and sports worlds. Born and raised in Pasadena, California, she is a proud product of the San Gabriel Valley and a long-time resident. Jayme attended La Salle High School, where she was a standout four-year varsity basketball player, laying the foundation for a career dedicated to empowering others both in the kitchen and on the court.A devoted wife to her husband Phillip for 22 years, and a mother to three children—Isabella (18), and twins Andrew and Olivia (15)—Jayme balances her professional pursuits with her love for family. She is the Executive Chef and Owner of Mainland Catering, and the Director and Owner of Practice Makes Perfect (PMP) Basketball Camp, established in 1998. Through PMP, Jayme has trained and developed thousands of youth basketball players from the San Gabriel Valley, building a reputation as a mentor and coach who impacts the lives of young athletes.Jayme's coaching legacy is undeniable. She is currently in her 13th year as Co-Head Coach of the Flintridge Prep Girls Basketball Program, where she boasts an impressive 82.26% win record (261-54). Under her leadership, the Flintridge Prep Girls Basketball team has won the only two CIF Girls Basketball Championships in the school's history. Her achievements in coaching have earned her numerous Coach of the Year awards, but Jayme takes the most pride in having helped guide more than 20 former players to realize their dreams of playing college basketball.Before her time at Flintridge Prep, Jayme served as a recruiting coordinator and assistant coach at Pasadena City College, where she helped lead the team to six South Coast Conference championships and coached in seven consecutive State Championship Tournaments from 2004 to 2010. At just 20 years old, she was given her first varsity coaching opportunity at Pasadena High School, where she made a name for herself with three CIF playoff appearances. In 1998, she became the youngest varsity Coach of the Year in California at the age of 21. Jayme also enjoyed success at Bonita High School in La Verne, where she coached a JV team to an undefeated season (22-0).In addition to her domestic coaching success, Jayme has traveled to Japan multiple times to run basketball clinics and coach teams for Yonsei, Sansei, and NABA basketball organizations, further expanding her international influence in the sport.When she is not coaching or catering, Jayme is deeply involved in her community. She is an active member of Mission Valley Free Methodist Church in San Gabriel and serves on the Board of Directors for the Yonsei Basketball Association. Her love for food is also a defining part of her life, as she enjoys dining at various restaurants throughout the SGV and discovering new culinary experiences.Jayme's work both in the kitchen and on the basketball court reflects her dedication to service, mentorship, and community building. Whether she's coaching the next generation of basketball stars or serving up culinary creations, Jayme Kiyomura Chan remains a beloved figure in the San Gabriel Valley.___________________Music CreditsIntroEuphoria in the San Gabriel Valley, Yone OGStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroEuphoria in the San Gabriel Valley, Yone OG__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

Season 4, Episode 6; “Ranch Queen”On-site with Restaurant 1796 Executive Chef, Nick Kent. Listen. Subscribe. Share.The Eat the Boot Podcast is sponsored by Cheba Hut Toasted Subs in Baton Rouge and features music from Louisiana based singer/songwriter, Adam Dale, from the album “Shadowtown”.  www.eattheboot.com

Exploring the Sustainable Michelin-Starred Legacy of Le Manoir aux Quat'Saisons with Executive Chef Luke Selby.   "The garden is the canvas, and we take all our inspiration from the garden and the seasons." Executive Chef Luke Selby   Embark on a journey with host Margaret McSweeney to one of the most exceptional luxury resorts in the world for a truly special edition of Kitchen Chat®: A Taste of Luxury, History, and Hospitality. Join Margaret as she discovers an enchanting, Michelin-starred world in the heart of Oxfordshire, United Kingdom, on her first visit to the hallowed grounds of Le Manoir aux Quat'Saisons, A Belmond Hotel. This isn't merely a visit to one of the world's most exquisite resorts; it's an immersion into an enchanting luxury oasis of sustainability where Michelin-star standards of gastronomy intertwine with a profound respect for the ecosystem, practices of sustainability, and history within the enchanting bounty of nature.   Created by the legendary Raymond Blanc OBE, Le Manoir has held two Michelin stars since its inception in 1984, a testament to unwavering culinary artistry. On a side note, Chef Blanc has a new cookbook, Simply Raymond: Recipes from Home is now available. Beyond this celebrated estate's pioneering commitment to sustainability, recognized with a prestigious Michelin Green Star, discover how Le Manoir's philosophy, deeply rooted in its expansive organic kitchen gardens, seasonal harvests, and a zero-waste ethos, elevates the dining experience to a world-class level. Even the welcome amenity is a delicious presentation.   Join Margaret in conversation with Executive Chef at Le Manoir aux Quat'Saisons, Luke Selby, who returned to Le Manoir in January 2023 after starting his career there in 2009 working alongside the legendary Chef Raymond Blanc. --Savor the Day!   ✅ Be sure and visit KitchenChat.info for more interviews and recipes.   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv 

On this episode, Irvin sits down with Chef Rafael Rios. Chef Rios is a finalist for the James Beard Award for Best Chef in the South. Chef Rios is also the owner of Yeyos Mexican Grill and part owner of Casa Magnolia in Springdale. We dive into all his ventures and have fun while doing it!

Kayjona Rogers is the 28-year-old executive chef at Studio Lounge. It all began when a run-in with the law offered Rogers the opportunity to attend a Foodlink program. That program changed the course of her life. Her passion for the culinary arts reignited, Rogers started her own catering business, Taste of Kaye. From there, she made the move to Studio Lounge. As executive chef, she has increased kitchen revenue by 200%. This hour, guest host Racquel Stephen talks with Rogers about her path to running a kitchen, her philosophy on food, and her take on making her mark in the culinary arts. Our guests: Kayjona Rogers, executive chef at Studio Lounge Jessica Scannell, vice president of Career Empowerment Initiatives at Foodlink Chris Fantauzzo, co-owner of Studio Lounge

Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we're delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring a well-earned pause. Fresh off a dream guest chef appearance in Charlie Trotter's iconic Chicago kitchen and a dynamic collaboration with Chef Vish Mayekar and the team at Elem in Vancouver, Ron is riding a wave of inspiration. Born and raised in Vancouver, Chef Ron's culinary spark was ignited by his mom's heartfelt Sunday roasts, propelling him on a global quest for culinary excellence. With over a decade of experience in elite kitchens across the UK, Australia, and the Middle East, he trained under Michelin-starred Chef Tom Kitchin in Edinburgh and refined his craft alongside Scott Pickett in Melbourne. Known for his disciplined approach and deep reverence for local ingredients, Ron's tenure at Canoe showcased his mastery in elevating Canada's diverse bounty—think Saskatoon chanterelles, Nova Scotian sea lettuce, and Ontario squab—through a seamless blend of classic French techniques and modern innovation. Listen as we chat about Chef Ron's remarkable journey, from his global adventures and recent high-profile collaborations, and his vision for what's next. I hope you enjoy the conversation and as always check DM me with any comments. Send us your feedback

Episode kali ini, kita ngobrol bareng Robbi Tan, Executive Chef dari By/Suka Group—grup F&B yang punya berbagai outlet di lokasi strategis di Bali, mulai dari Nusa Dua, Canggu, sampai Ubud. Robbi cerita soal pengalamannya kerja di group ini, tantangan memimpin banyak outlet, dan bagaimana dia membangun, memimpin, dan manage sebuah tim dengan baik. Tonton video selengkapnya di #RayJansonRadioOTP #17 MEMBANGUN TEAM IDAMAN WITH ROBBI TAN | ONTHEPASEnjoy the show!Robbi Tan: www.instagram.com/robbi_tanDON'T FORGET TO LIKE AND SUBSCRIBE !On The Pas is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioInstagran: https://www.instagram.com/onthepasbali/TikTok: https://www.tiktok.com/@onthepasLet's talk some more:https://www.instagram.com/renaldykhttps://www.instagram.com/backdraft_projecthttps://www.instagram.com/mariojreynaldi#OnThePasPodcast #BaliPodcast #RayJansonRadio #FnBPodcast #PodcastAfterService

Welcome to Mise en Place – the Podcast, on this weeks podcast our guest is overseeing some of the best restaurants in the Okanagan Valley  — Chef Patrick Gayler, Executive Chef of the iconic Mission Hill Family Estate Winery. With a deep commitment to sustainability, seasonality, and the spirit of collaboration, Patrick has transformed the dining experience at Mission Hill's Terrace Restaurant into one of the most acclaimed winery restaurants in Canada.From his early days on Canada's competitive culinary stage — representing the country at the Culinary Olympics — to crafting hyper-local, wine-paired menus that celebrate the Okanagan Valley's bounty, Patrick is a chef who believes that great food begins with great relationships: with farmers, with the land, and with the people at the table.I hope you enjoy our chat and if you have any comments or suggestions on other guests, go over to @mise_en_place_the_podcast and send me a message.Send us your feedback

Our next guest is the Executive Chef of the new modern french restaurant Gavroche. He fell in love with cooking at an early age mainly from a functional aspect. He's an alum of Kendall College and has gained experience in kitchens like Alinea, Roister, Boka, Sixteen, and North Pond. He really found his footing when he started a private dining experience with his wife called Mirepoix Gangsters. This is an episode on exploring your identity and becoming a professional at your craft. Please enjoy my conversation with Chef Mitchell Acuña.https://www.instagram.com/gavrochechicagohttps://www.instagram.com/chef_mitchellacuna

In this special episode of People Places Planet, host Dara Albrecht and ELI Senior Attorney Linda Breggin take us to Nashville for Food Waste Prevention Week, where local leaders across sectors are driving innovative efforts to reduce food waste. With nearly one-third of U.S. food going uneaten each year—impacting the environment, economy, and communities—this conversation showcases how one city is tackling the challenge head-on.Linda speaks with four inspiring guests whose work spans K-12 education, higher ed, hospitality, and professional sports:Todd Lawrence (04:28), Executive Director of Urban Green Lab, explains how training teachers and conducting school cafeteria waste audits are empowering the next generation to take action.David ter Kuile (18:32), Associate Vice Chancellor at Vanderbilt University, walks us through how campus dining hit its zero waste goals through composting, waste tracking, and student engagement.Tyler Lee (34:44), Executive Chef at 1 Hotel Nashville, shares how local sourcing, zero-waste cocktails, and creative kitchen strategies are changing the hospitality landscape.Haley Davidson (49:48), Chief of Staff for the Tennessee Titans, describes how Nashville's NFL team is designing a new LEED Gold stadium with food waste reduction in mind—and how it's already making a difference at Nissan Stadium.From teaching tools to technology to teamwork, this episode explores scalable strategies for reducing food waste and building more resilient communities. Whether you're in a school, university, restaurant, or stadium, there's something here for everyone. Related Links:ELI's Center for State and Local Governance, Food Waste InitiativeUrban Green Lab resources on food waste reductionFood Waste Warrior AuditJames Beard Foundation and Nashville Food Waste Initiative Food Scrap Cooking DemonstrationWaste Not Cooking Competition ★ Support this podcast ★

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

The US Masters takes place this week – an event marked on the calendar of every golf fan around the world.Well, tonight is the Champions Dinner – and the previous year's champions gets to decide the menu!Last year's champion Scottie Scheffler caused some consternation with his menu being centred around cheeseburger sliders…To discuss, Kieran is joined by Masters fanatic and Executive Chef at the K Club, Gary O'Hanlon.Image: The Masters

Central Otago has once again caught the attention of world-renowned food critics. In Food & Wine's Global Tastemaker Awards, Queenstown's Amisfield has been named the third best restaurant in the world. It was recognised in the Top 15 International Restaurants category, with the judges saying it was a “beacon for wine enthusiasts worldwide who seek an unparalleled dining experience”. Executive Chef Vaughan Mabee told Mike Hosking they're always striving to improve and give their guests an amazing experience. He says they try to show them the beauty and bounty of New Zealand and its differences through our food and wine. Mabee was also voted in the world's top 45 chefs – the sole Kiwi in the top hundred. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at BV65 talking to Executive Chef Scott Redington, but before we get to Scott?!?! Food News!! Brightwater & Bentonville hosted the World Food Championships. You'll hear from the winner and others. Core Brewing is re-opening their tasting room today. Crisis Brewing is at a crisis point for room. Hear their expansion plans. You can help the Prelude Breakfast Bar Spring Kitchen Company opened over the weekend The Larder is open at The Ledger Homegrown at the 8th Street Market has announced a grand opening date Onyx has opened 2 new coffee shops at the Walmart campus, and one is open to the public! BV65 Executive Chef Scott Redington got into the food business as a suggestion from a family member. He started cooking on the line at a restaurant in his hometown of Salt Lake City. He had a boss tell him once that he wasn't going to make it in this business... Good thing he's stubborn because that's why here in Northwest Arkansas all these years later. He's been up and down the western half of the US, but has been in Bella Vista now for a while as the Executive Chef for the restaurants under the Bella Vista POA, who's newest property is the BBQ restaurant known as BV65.. He's newer to BBQ, but his pitmaster Flavio Valverde isn't, and they've come up with a delicious menu (especially those smoked pork belly tacos). Listen and watch wherever you get your podcasts!

20250402 Cooking with Vision Loss with the Blind Kitchen Originally Broadcasted April 2, 2025, on ACB Media 5   Cooking with vision loss can be challenging but it can also be very rewarding. Participants joined the conversation with Chef Debra, the Executive Chef and Founder of the Blind Kitchen, to learn about and share adaptive cooking tools and strategies for cooking safely, confidently, and independently in spite of vision loss.   t Sponsored By: The Blind Kitchen Visit the Blind Kitchen on YouTube     Find out more at https://acb-community.pinecast.co

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.  Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000. If you're curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don't miss Chef Sufi's expert insights!

We are joined by two of the people responsible for the accolades and wonderful food that comes out of the kitchens of Gado Gado and Oma's Hideway.  DaMenga Weaverhuff is Executive Chef, and has been leading the kitchens for a good while now, while Tom Pisha-Duffly is the owner and since Chef DeMenga's promotion has assumed a larger role, which we discuss in some detail during this interview.   DaMenga was born and raised in Columbus Ohio, where he realized he wanted to be in the restaurant industry. He spent four years at the University of Cincinnati studying business before moving to Portland in 2019, landing at Grassa for a year before the pandemic happened. After that hiatus, he found his way to Gado Gado as CDC, earning the respect of the Pisha-Duffly's to earn him the Executive Chef position at two of Portland's most well-regarded restaurants.   Also, you may join Chefs Tom and DaMenga at Steelport Knife Company on Sandy Blvd, Saturday, March 29th, between 11 and Noon for a knife skills demo and some tasting.   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

In this episode, Melea sits down with barbecue legend Chris Lilly, Vice President and Executive Chef of Big Bob Gibson Bar-B-Q. Celebrating 100 years and five generations, Chris shares the incredible story behind this beloved Decatur culinary staple. He reflects on the deep connection to the community, the importance of preserving tradition, and the unexpected journey that barbecue has taken him on throughout his life. Discover how a family legacy has become a culinary landmark in North Alabama, and learn why Big Bob Gibson is more than just a restaurant—it's a cherished piece of local history. Big Bob Gibson Bar-B-Q Follow North Alabama on Social Media! Website Instagram TikTok LinkedIn YouTube Twitter Facebook The Unexpected Adventures in North Alabama Podcast is a part of the Destination Marketing Podcast Network. It is hosted by Melea Hames and produced by Brand Revolt. To learn more about the Destination Marketing Podcast Network and to listen to our other shows, please visit https://thedmpn.com/. If you are interested in becoming a part of the network, please email adam@thebrandrevolt.com.

On this week's episode host Caryn Antonini is joined by Chef Ashfer Biju, Executive Chef at the award-winning Baccarat Hotel in New York, who oversees all food and beverage operations at the property. Chef Ashfer brings more than 25 years of culinary experience, beginning in his home country of India and throughout various parts around the globe from the Seychelles to Mauritius to London, California and NY. Chef Ashfer studied hospitality and earned a degree at the Culinary Institute of America in Napa, California. He has held leadership positions in top-tier hospitality establishments, including Taj Hotels and Resorts and their NY location at The Pierre Hotel where he worked for 12 years as Executive Chef and Food and Beverage Director. Ashfer is a supporter of the James Beard Foundation, City Harvest and Careers Through Culinary Arts Program, he's an avid photographer and a self proclaimed “crafter of perishable art”.For more information on our guest:@ashferbijuHomepagebaccarathotels.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Today we sit down with Joshua Northcutt, Executive Chef at Ardana in Newtown, to discuss Vikings, fighting your dad, and more. We promise we were good boys about it.GUEST WEBSITE -- https://ardanafoodanddrink.com/GUEST INSTAGRAM -- https://www.instagram.com/chefjoshuanorthcuttNO PRISONERS WEBSITE -- https://www.noprisonerspodcast.comMONTHLY EVENTS -- https://www.noprisonerspodcast.com/eventsNO PRISONERS INSTAGRAM -- https://www.instagram.com/nopris0nersANDREW INSTAGRAM -- https://www.instagram.com/revivalbuitGILMAR INSTAGRAM -- https://www.instagram.com/gilmartobar|| SPONSOR || https://www.revivalbuilt.com|| SPONSOR || https://www.amorstudios.us

We began with friends from White Dog Cafe Chester Springs and their Executive Chef, Rob McKee. Chef Rob's culinary career is why he is so versatile in the kitchen, having initially learned on the line, and circled back to the industry via a culinary degree.  Chef Rob earned his marks while working in kitchens across the US, and is now back in his home state working at White Dog Cafe in Chester Springs as their Executive Chef.  He's now gearing up for not only the seasonal changes to their menu, he's also preparing the dishes that will be offered during Fearless Restaurant's Restaurant Week (FRRW) specials, happening this April 7th-13th.  So tune in to find out more about Chef McKee, what to look forward to for their Restaurant Week and other specials coming this Spring!Now it's happenstance that our host has crossed paths so many times with our next guest, who joined us to talk about West and Main's two dining options, Hook and Ladder Skybar & Kitchen, and 1874 Social. After some humorous back and forth between our host and West & Main's Executive Chef, Edward Hancock, they'll jump into how Chef Hancock's career adds to the opulence of both Hook & Ladder and 1874 Social's menus. From options as simple as grabbing a coffee or cocktail & a sandwich from 1874 Social to a Wagyu Beef Board at Hook & Ladder, you'll find your way to any food-lover's heart.  You can even plan a staycation surrounding your night out, or plan ahead for your St. Patrick's Day celebrations so you can enjoy all the festivities, then stay overnight.  Stay tuned during this segment to find out all the ways you can enjoy visiting West & Main in Conshohocken, PA from Executive Chef Edward Hancock!https://www.hotelwestandmain.comhttps://www.hookandladderskybar.comhttps://www.hotelwestandmain.com/restaurants-conshohocken/1874-socialChef Hancock's YouTube Recipe Demo Video: https://youtu.be/Vc5wpftx0NcLastly you'll hear from Katelynn Ennis-Wolf, whose business Kreations by K is a one-stop shop for anything you might need to host a fabulous gathering! You'll hear how she began as a teacher, eventually finding her way to owning and operating Kreations by K, which offers everything from equipment rentals to charcuterie grazing tables.  So if you're looking for a balloon sculpture, grab-n-go charcuterie cups, or places to sit while you eat...listen to Katelynn's full interview and then check out her socials (website to come!) to find out more!https://www.facebook.com/kreationsbykco/

Will Gilson is the Executive Chef and Partner at Cambridge Street Hospitality Group, based in Cambridge, MA. Will started as a cook in Boston at the age of 15 and has never left the industry. He attended culinary school and then travelled the world to learn about cooking in various cities. He opened his first restaurant with a partner in 2012 called Puritan and Company and now has 8 concepts in and around the Boston area. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Open Table Square Toast Basecamp Eventbrite Paychex Triple Seat Restaurant 365 Guest contact info:  Cambridge Street Hospitality group webite Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

On this week's edition of the Flavors of Northwest Arkansas podcast, we celebrate one year! 52 weeks of podcasts down, thousands to go! We're at The Hive in the 21C Hotel talking with the super-energetic Executive Chef, Micah Klasky. What a great interview... but first? Food News!! It's an unusually busy week of food news, both good news and bad... Casa Magnolia opened last Friday in downtown Springdale. We'll hear from Chef Rafael Rios Speaking of Chef Rios, Yeyo's at the 8th Street Market is closed temporarily, we'll tell you why. Former Fayetteville Food Truck, Dot's Nashville Hot Chicken is now in a brick and mortar Now for the not-so-great news. Con Pilas Coffee House in Springdale officially shut their doors this past weekend, as did Doomsday Coffee in Siloam, and The Fat Chef at Prairie Creek. Micah Klasky is from the Dallas-area, but spent his formative years growing up in Jonesboro... From a very young age, one of the tv shows he grew up watching was the greatness of Justin Wilson. If you've never heard of Justin Wilson, just look him up on YouTube. He was an exceptional Cajun cook and could absolutely spin a yarn. You'll see what I mean... he was the best. So, Micah was destined to cook, obviously. He started making his way through the business because of a mentor that he connected with. It included a seasonal work-trip to the east coast. Micah will tell you that story. He'll also talk about some of the best advice he's gotten, and it's the same advice that I've given before when talking to college kids. What got him from Little Rock to Bentonville in 2014? He'll tell us. Also, he's super-passionate about No Kid Hungry. He talks about 2 fundraisers he's doing for them, including a chef's dinner with some insanely talented chefs, and there will be some Michelin Stars represented at that dinner. Please listen or watch wherever you get your podcasts.

In this episode of Lunch with Biggie, I had the pleasure of chatting with Mario Penaherrera, the owner, butcher, and sandwich maestro behind The Butcher's Nook in Mount Dora, Florida. Mario's culinary journey is nothing short of inspiring, transitioning from being an Executive Chef for the Miami Dolphins to now contributing to Central Florida's food scene.Episode Highlights:Culinary Evolution: Mario shares his experiences moving from the high-paced environment of professional sports catering to establishing his roots in Central Florida.Entrepreneurial Ventures: We delve into his ownership and management of local favorites, The Frog & Monkey Restaurant & Pub and The Funky Monkey, discussing the challenges and rewards of running these establishments.The Butcher's Nook: Mario provides insights into his latest venture, The Butcher's Nook, an artisanal butcher shop and deli known for its premium cuts and handcrafted sandwiches. Located at 237 W 4th Ave, Suite 4, Mount Dora, FL 32757, The Butcher's Nook has quickly become a community staple. Community and Quality: We discuss the importance of community engagement, maintaining work-life balance, and the emphasis on offering quality meats and products to customers.Mount Dora's Growth: Mario reflects on the rapid development of Mount Dora and how The Butcher's Nook has adapted to serve the evolving needs of its residents.Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- ⁠⁠Deli Fresh Threads⁠⁠. Connect with The Butcher's Nook:Instagram: @butchersnook_mtdoraOnline Ordering: Order HereConnect with Biggie:Deli Fresh Threads Instagram: @delifreshthreadsPodcast Instagram: @lunchwithbiggiePodcast Facebook Group: Lunch with Biggie Facebook GroupPodcast Twitter: @LunchwithBiggieDeli Fresh Threads Website: DeliFreshThreads.comTune in to hear Mario's story and gain insights into the passion and dedication behind The Butcher's Nook.

Jared began his love for the culinary experience in his grandmother's kitchen. Jared attended the California Culinary Academy and started his externship with Wolfang Puck and has been working for him for over 20 years along with his mentor Erick Klein . At 17 years old he started working at Spago in Palo Alto and from there he went on to work at several locations including Las Vegas and becoming the Executive Chef in Colorado. After returning to the Bay Area Jared took the Helm of Alexander's Steakhouse in Cupertino where he became interested in butchery. To hone his butcher skills further he went on to work with Guy Crims at Pape Meat in Millbrae and joined Guy in opening the Butcher Shop by Niku Steakhouse where the focus is on Japanese Wagyu and dry aged beef. Jared is currently doing consulting work for Wolfgang Puck and as a private chef. Excited to share this long awaited podcast about Jared's origins and we talked about his wonderful culinary journey, kitchen challenges , bringing Japanese Wagyu to the US, his new job and favorite recipes. Show Noteshttps://www.foodoriginspodcast.com/podcast-episode-55Firecracker Farm Small-batch Spicy Salt Family farm with a secret blend of Carolina Reaper, Ghost, and Trinidad Scorpion peppers.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show

This is a must-listen.  Chef Jose Camarena, Executive Chef at Portland's highly regarded República, may just be the youngest guest of over 400 on our podcast.  But you wouldn't know it if we hadn't drawn attention to that fact.  At just 24, he's in a position few others are at his age, and it's easy to see how he got as far as he's gotten at such a young age.   We talk about his family Sunday dinners, how he became interested in the food industry and how his family lineage of hard work in horse grooming instilled in him the grit to work hard to reach success in a tough industry.   We cover some of the places he's worked, who Lalo's Portland mentors have been, including chef Lauro Romero, who passed away two years ago, leaving a huge hole in many hearts.   Chef Lalo will be appearing at Steelport Knife Company on 2/22 in the first of a series of knife skills classes Steelport is putting on at their Sandy Blvd factory, where you can meet him and learn some helpful knife skills.  Stay tuned to Right at the Fork for interviews with more Steelport chefs.   We also talk about his Mazatlan favorite places, as well as his faves in Portland.  And we wish him well with his wedding coming up in March!   https://www.mexico-forward.com/ @lalocamarena_ @republicapdx @steelportknifeco   Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com  

Our guest is Emily Yuen who is the executive chef at Lingo https://www.lingobk.com/, a unique Japanese American restaurant in Brooklyn, New York.Emily has an impressive culinary background.  She worked at top French restaurants in the world, including Le Gavroche in London, DB Bistro in Singapore and Boulud Sud in New York. She also studied Japanese cuisine at the legendary Shojin restaurant Kajitsu and served as the executive chef at Bessou in New York.At Lingo, with her global knowledge and experience, Emily offers original dishes, such as Hokkaido-style braised beef curry pie and Donabe hotpot with wild mushroom and koji butter.In this episode, we will discuss how Emily's culinary focus shifted from French to Japanese, the essence of Japanese cuisine that she wants to share with her guests, how she naturally merges French techniques and Japanese flavors, the importance of Japanese home cooking in her menu development and much, much more!!!

From Bland to Grand: The Culinary Revolution Transforming Patient Care with Andrew Bennett   “This is the right thing to do. People deserve good, healthy food, especially in a hospital, when we're talking about starting the healing process.” —Andrew Bennett   Hospital food has long been the butt of jokes, but what if it could rival five-star restaurants? Imagine a world where patients look forward to their next meal, not just their next dose of medication. The revolution in hospital cuisine isn't just about taste— it's a powerful tool for healing and recovery. Andrew Bennett is the Executive Chef at Lenox Hill Hospital in New York City, bringing his fine dining expertise to healthcare. With a background in Michelin-starred restaurants and a passion for healthy cuisine, Bennett is at the forefront of transforming hospital food into a key component of patient care. Tune in as Justine and Andrew explore the impact of high-quality hospital food on patient recovery, the challenges of implementing restaurant-grade cuisine in healthcare settings, the role of dietitians in menu planning, the business advantages of investing in food quality, and the future of food as preventive medicine in healthcare systems. Meet Andrew:  Andrew Bennett is an Executive Chef at Lenox Hill Hospital in the New York City Metropolitan Area. With over 25 years of experience in the culinary industry, he has worked in various restaurants in the US and the UK. Andrew is known for his creative approach to menu development and operational strategies, utilizing research and data analysis. He emphasizes positive leadership, team building, and mentorship in his management style. Andrew is also an avid cyclist who incorporates his passion for health and nutrition into his culinary practices. His recent posts on LinkedIn highlight his team's achievements and celebrations at Lenox Hill Hospital, including winning the Hospitality Above and Beyond award and spreading festive cheer during the holiday season. Andrew has also shared his experiences and insights in a podcast with Joshua Spodek, discussing his journey into healthcare and the evolution of food at Northwell Health. Andrew's professional journey includes roles as Executive Chef at Half Moon Restaurant, Patina Restaurant Group, and Rouge Tomate Chelsea. He holds certifications such as ServSafe Manager and NYC Food Handlers.   LinkedIn Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:34 Hospital Food: A Focus on Quality and Patient Recovery 07:55 The Role of Dieticians 12:01 The Potential and Challenges of Northwell's Food Service Model  16:16 Chef Challenge! 19:23 The Importance of Quality Ingredients  24:43 The Business Advantage of Offering High-Quality Hospital Food