Today, we have a special episode of the flavors unknown podcast as we delve into the topic of leadership sttyles in the hospitality industry. Our guests for this episode are a panel of experts in the field, including renowned chef and restaurant owner of a.o.c. and Caldo Verde in Los Angeles, Suzanne Goin, chef and owner of the two Michelin star Gabriel Kreuther Restaurant in New York, Gabriel Kreuther, and former Executive Chef of the Fairmont Hotel n Austin, André Natera and now author and podcast host of the Chef's PSA podcast. This episode is a follow-up panel based on the chapter "The Kitchen as Metaphor for Life" in our host's new book, Conversations Behind the Kitchen Door. In this episode about Leadership Styles, our guests share their insights on the most important skills for a leader to have in the industry, their leadership style, and the challenges and trends they see in hiring today. What you'll learn from this panel discussion How Suzanne describes her leadership style 3:29 Why André takes a personal approach to leadership 4:20 Why the success of the individual depends on the whole team 8:03 Making sure the culture you're creating sticks 9:06 The importance of the handshake (10:36) Why Suzanne believes in tough love when it comes to the leaders in her kitchens 12:47 Honesty is always the best policy in the kitchen 14:58 How leadership styles evolve 15:36 Fine-tuning your leadership style through maturity 16:28 The hiring practices of esteemed chefs 18:41 Why you shouldn't mix goldfish with sharks 21:21 Why Suzanne prefers to hire from within 22:52 Hiring challenges today's chefs are facing 25:26 What culinary school promises but can't deliver 29:17 The one thing all managers in Gabriel's kitchen have in common 31:47 How restaurants are fighting for the same staff 32:30 Qualities that make a good mentor 37:45 Andre's advice to cooks who are looking for a mentor 40:20 Why mentoring needs to be a two-way street 41:39 Their favorite question to ask in job interviews 43:09 Industry advise that has helped them in their careers 45:13 Books on leadership every chef should read 48:21 The worst call-out excuses they've ever heard 49:29 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 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 Masako Morishita, Carlo Lamagna, and Fermín Nuñez. Conversation with chef Suzanne Goin Interview with chef Gabriel Kreuther Conversation with chef Andre Natera 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 Click to tweet [After Covid] a lot of chefs made decisions along the way to put people in positions that maybe weren't ready for. If I have a crown and I put it on you, it doesn't mean you know how to run a kingdom yet. –André Natera Click To Tweet I feel like people really want to be heard. And they want to feel like they're important. It's key to take the time to invest in each staff member so that they feel that because that is what gets them to stay and work hard for you. –Suzanne Goin Click To Tweet
This week we have special and exclusive intervew with Princess Cruises executive chef, Paolo Merio. He shares with Scott a peek behind the scenes what it takes manage and serve over 3,000 guests and crew daily on the Diamond Princess. It's a facinating and informative interview. Thank you Paolo for sharing your stories with us! Enjoy the show cruisers! Tommy & Scott
Reformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup. Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon's Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu. To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon's Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.Joseph Mahon has been involved in the restaurant industry since he was 16 years old. Joseph quickly moved through the ranks in the local restaurant scene and enrolled in the Culinary Institute of America in Hyde Park, New York. Joseph's drive and passion landed him working weekends for free in New York City's 3 and 4 star kitchens. Eventually, he earned an intern position at Cafe Boulud with Andrew Carmellini. Upon graduating from school, Joseph was picked from his class to go work in the south of France. Returning to the United States, his passion for food led him back to Cafe Boulud in NYC. Feeling secure in his cooking foundation from Daniel Boulud and Andrew Carmellini; Joseph went on to take positions at Danube and Bouley under David Bouley where he was Chef de Partie. Joseph moved back to California to become Sous Chef of Sona with David Myers in Los Angeles. He was recruited for opening Chef de Cuisine position of the Fairmont Newport Beach and Executive Chef of 208 Rodeo in Beverly Hills. Joseph went on to become Executive Chef of the now 'infamous' Bastide in West Hollywood. Critics noted his ability to do the simple things very well, maximizing flavors of his ingredients, innovative technique and overall balance on all of his plates. During his tenure, Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for opentable.com, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93. He went on open 'Burger Mondays' at Bastide which turned out to be a huge hit. Joseph was surprised and inspired at the reactions of such a simple dish. Joseph notes, “Every Monday there was at least 2-3 people saying it was the best burger they ever had. At that moment, I knew what I was going to do next”. --- Support this podcast: https://anchor.fm/matt-brown57/support
Invest In Her host Catherine Gray talks with Tamearra Dyson, the Executive Chef and Owner of Souley Vegan LLC., a nationally known brand of restaurants that now has 6 locations. One being full service and the others being take-out only. As a single mother with no savings or experience in the restaurant industry, Dyson left the medical field only one pre-requirement away from nursing school to pursue what she felt in her spirit was her destiny. Through sheer will Dyson opened the full service, 2700ft restaurant with only twenty-six dollars to her name and equipment that her uncle purchased for her to get started. With incredible determination and faith in her products, Dyson worked 20-hour days as she could not afford staff at the time. www.sheangelinvestors.com https://souleyvegan.com/ Follow Us On Social Facebook | Instagram | Twitter | LinkedIn
Jason Evans of SilverShark Media speaks to Isaac Bancaco, Executive Chef at Pacific'o on the Beach. In this podcast Isaac talks about his early culinary influences, how he decided to pursue a career in the culinary industry, working with highly regarded chefs like Ming Tsai & Roy Yamaguchi, his experience being on Iron Chef on the Food Network, what brought him back to Maui, the importance of consistency for a restaurant, the process of designing a menu, working with owners Louis Coloumbe and Michele & Qiana DiBari, winning the Aipono Chef of the Year award in 2014, traits he admires in fellow chef of the year winners and peers Kyle Kawakami/Perry Bateman/Jeff Scheer/Sheldon Simeon, working through the industry impacts of the pandemic, and what to expect at Pacific'o including details on a few of his favorite dishes.
We began our episode by serving up the freshest meals in Camden County as we spoke with the co-owner and Chef of Corinne's Place. Originally born from a small catering business, the Founder Corinne Bradley-Powers grew her business into a beloved neighborhood spot; offering scratch-made foods that visitors from all over would travel to enjoy. Eventually word spread and her meals became so enticing that even celebrities and food critics became repeat customers. Mrs. Bradley-Powers eventually sold her business to Trevor Vaughan & his partner, Craig Sawyer, but not without Corinne's blessing; Corinne's new role within her famed restaurant is being the new owner's consultant. After ownership of the restaurant changed hands in 2019, Corinne's Place was nominated (and won) the James Beard Foundation's "America's Classics" Award, which is given to establishments that have remained open for at least 10 years, and reflect the character of its community. We touch on all of this and more, so stay tuned to hear about Corinne's Place's mouth-watering foods made with a whole lot of heart. Speaking of heart, we take you into the heart of Philadelphia's dining scene as we speak with Michelle Shannon who is the Vice President of Market and Communications for Center City District's Restaurant Week. Michelle and Gene had an enlightening discussion regarding the origins of Restaurant Week and the role it plays within the community. The two-week long event not only highlights some of the most prestigious restaurants within center city, it benefits all of you by providing the opportunity to taste the flavors of Philadelphia's vibrant dining scene at a set price. If you are looking to experience a restaurant that you've not heard of before, or perhaps one that is on your date-night bucket list, Center City Districts Restaurant Week is the perfect time to get a taste of what you're craving! Now if what you're craving is a delicious Mediterranean meal, then our next guest will surely tempt your taste buds! Spice Finch's Executive Chef, Michael Brenfleck, joined us to discuss the delectable options for their Center City Restaurant Week Menu! As we discussed a variety of Spice Finch's menu, both our co-hosts salivated over the luscious descriptions of every item. And what better way to enjoy a richly devised meal than to pair it with the perfect wines? This is why Chef Brenfleck sat with Spice Finch's Beverage Manager to pick just the right wine to pair with the first two courses. Now that is something I would like lingering on my palate--and you can too, so long as you stay tuned in for the entire episode of Food, Farms, & Chefs!
Chef Brooks Tanner studied at Cornell University. Brooks is known for his underlining team building abilities and fiscal awareness. His passion is building concrete infrastructures to support high-quality services and educate those on how to waste less, be sustainable and eat well while financially building for their future. The last time Chef Tanner joined the show, he served as Executive Chef at Rockhill located in Cherry Hill, NJ. Today, he is the COO at Spread Bagelry. Check out episode 360 with Brooks Tanner as mentioned in today's episode. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "People and culture." In this episode with Brooks Tanner we will discuss: Catering The good parts of the grind Working alongside your people as a leader Consulting Franchising Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: firstname.lastname@example.org Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Brooks Tanner for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In this episode of the Diagnosis Success Podcast we interview Chef J Jackson. Chef J. Jackson, a name that has become synonymous with great food, is a successful private chef, professional speaker, caterer, and author. Jackson has created his own personal style by mixing his love of food with techniques from some of the best chefs in the world. Forced into the kitchen at an early age by an overworked single mother, his first experiences in the kitchen were not memorable. Despite early meals of burnt eggs, raw turkey and rock hard cookies, he chopped, mixed and sautéed his way into great cooking. After stints in 4-star hotels as a catering manager, Jackson devised the perfect recipe for success: Entrée Metropolitan. He created his Washington, D.C based Catering and Event Planning firm in 2008 to cater to the needs of those who wanted great food with panache. The mission is simple; “make my love for food contagious”! Today, Entrée Metropolitan caters to Grammy award-winning artists, politicians, the nation's elite, and food lovers throughout the world. Website - https://chefjjackson.com Diagnosis Success YouTube - https://www.youtube.com/channel/UC8UiuXLNtEywOIFUOWpSC6Q
The Simply Vegan podcast is bought to you by the team at Vegan Food & Living – the UK's best-selling vegan magazine and number 1 content site!In part 1 of today's episode, Holly and Molly share their tips for how to go vegan this Veganuary, discuss what to do if you miss cheese and provide you with some delicious meal ideas for when you're stuck for what to cook.And in part 2, don't miss the one and only DEREK SARNO! Derek is the co-founder of the popular Wicked Kitchen brand and Executive Chef and Director of Plant Based Innovation at Tesco. Find out what he's been up to, his ideas for growing the vegan movement and why he doesn't think plant-based meat has had its day. Derek also shares his advice for new vegans and discusses his life-long love of mushrooms. This episode is sponsored by our friends at White Rabbit. White Rabbit – the Italian food brand with a twist – have been creating truly authentic Italian dishes for years. From Lasagne Al Forno and Aubergine Parmigiana Ravioli to Pennette Carbonara and Arrabbiata Pizza, they know a thing or two about replicating those traditional Italian dishes with a vegan flare! Head to Sainsbury's, Waitrose, Ocado and Co-op today. Support your favourite podcast and help us to keep going!• Become a patron at patreon.com/simplyvegan and access exclusive episodes, live chats and free downloads• Visit veganfoodandliving.com and try our delicious recipes• Tag us in your social posts, @veganfoodandliving• Share this episode with a friend• Try an issue of Vegan Food and Living magazine for just 99pMusic by Purple Planet
This week we are joined by Chef Nuit Regular and Jeff Regular. This dynamic couple is making waves on the Toronto and Canadian food scene. Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin By Chef Nuit, and Sukhothai, as well as the Executive Chef of Selva. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada. The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. She has been named a WX Network's 2022 Top 100 Powerful Women in Canada with the BMO Entrepreneurs Award, and is the recipient of the 2022 American Express Award for Business Leadership. She has been a guest judge on MasterChef Canada and Top Chef Canada, Season 9, appeared on Big Food Bucket List, and is a resident judge on Food Network Canada's Wall of Chefs. Her debut cookbook, Kiin: Recipes and Stories from Northern Thailand, won a 2021 IACP Cookbook Award and a Taste Canada Gold Award. Follow her on Instagram @chefnuitregular. Links PAI Kiin Sukhothai Executive Chef of: Selva @chefnuitregular Additional Links @sugarrunbar @babylonsistersbar @the_industry_podcast email us: email@example.com Podcast Artwork by Zak Hannah zakhannah.co
Chef Ramses Bravo is the Executive Chef of the TrueNorth Health Center in Santa Rosa, CA. He is the author of BRAVO! and Bravo Express and has an amazing, comprehensive almost 6 hours plant based cooking course available for only $20 for lifetime access at www.BravoPB.com.
If you're feeling frustrated and overwhelmed by the persistent roadblocks, unfulfilled promises, and lack of support from those around you, despite all your hard work to create a safe space to rest, heal, and process your success, then this episode is for you! Today I am chatting with AlyseMarie Warren about how her astrogeo map and energy lines helped her to identify her purpose and shine brighter. AlyseMarie Gallagher Warren is a multi-bestselling author, a Master healer, and the go-to “spiritual sidekick” for high-level leaders. She helps high-achieving women who have created six- and seven-figure businesses create safe spaces to rest, heal and process their success. AlyseMarie's work is rooted in her connection to Mary Magdalene to provide intuitive guidance, while her connection to Mother Gaia allows her to be the grounded, spiritual confidant. AlyseMarie is an Executive Chef in Chicago and lives in a cute eclectic bungalow with her artist husband, Spence, and their cat, Kramer. We will cover Tapping into the energies of a different location to facilitate personal transformation How travel can help you find your purpose Manifesting the ultimate transformation Links and Resources: Connect with Melissa Follow Melissa on Instagram Get your copy of Lineage Speaks Get your copy of Legacy Speaks Connect with AlyseMarie Follow AlyseMarie on Instagram Find AlyseMarie on Facebook
The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Antonio Giordano, the Executive Chef of Eataly Silicon Valley where he heads all back of house operations including two restaurants and leads the team with all culinary initiatives. Giordano was born in Salerno, Italy which is close to the Amalfi Coast. His passion for food and cooking started at home with his mother. Giordano's passion for cooking was strong and after leaving university he began to cook. He was an apprentice at Arquade in Verona and then he moved to Rome to expand his culinary skills and joined Al Presidente as pastry chef before being designated as Opening Chef for the prestigious culinary school, Gustolab International; Food Systems and Sustainability. We talk about Eataly and Chef Giordano says, “Eataly is first of all a marketplace, a restaurant, and a school. Our philosophy is based on three key principles: eat, shop and learn. So basically everything is happening in Eataly. The beauty of being a chef of Eataly, I personally believe that just because I work here and because this is the way it is for an Italian chef, this is probably one of the best places to work because Eataly represents the Italian flagship for food.” Eataly offers customers the ability to taste dishes in their restaurants, next you can find the same ingredients in their marketplace, and then discover how to recreate the recipes at home.Giordano says they make many of their products in house daily like fresh mozzarella. Eataly offers Italian products made by Italian producers, regional farmers, in-house bakers, and pasta makers. You can find extra virgin olive oil, San Marzano tomatoes, and air-dried pasta or dine at Terra, a rooftop restaurant and lounge. To hear Giordano's best advice for aspiring chefs and more on the Eataly experience plus his recipe for Spaghetti Alla Nerano check out this episode of Chef AF “It's All Food” or you can listen at Spotify!
David Kirschner is the Founder, CEO and Executive Chef of dineDK Private Dining. New Jersey native and Johnson and Wales graduate, Kirschner knew from a young age that he wanted to work in restaurants and he set out on a very traditional path working for successful restauranteurs, building his skills, reputation, and network. Kirschner work for acclaimed restaurateurs such as Thomas Keller, Michal Mina, David Drake, and Daniel Boulud before leaving the traditional restaurant scene for a more non-traditional business model with the Tasting Table. The Tasting Table gave chef Kirschner a whole new set of skills like food media, dealing with gatekeeps, hosting special events, and staffing for special events. With these new skills, he launched dineDK in 2015 Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Make it happen 24/7." "Hold the line." In this episode with David Kirschner we will discuss: Culinary school Profitable restaurants Private dining Catering Opening vs. operating restaurants Structure and process Tracking progress Running a kitchen in an event space Creating experiences The private chef world Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Following up What is your biggest weakness? Overthinking What's one thing you ask or look for when interviewing/growing your team? Service-minded? What's a current challenge? How are you dealing with it? Sustainable growth Share one code of conduct or behavior you teach your team. Honor What is one uncommon standard of service you teach your staff? Anticipate needs What's one book we must read to become a better person or restaurant owner? Culinary Artistry by Karen Page and Andrew Dorenburg GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Copper - CRM What is one thing you feel restaurateurs don't do well enough or often enough? Be mindful of life outside the restaurant If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take care of others Be honest and do right by people Get enjoyment out of everything you do Contact: Website: https://www.dinedk.com Instagram: @dinedk Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Kirschner for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
“Chef Michael Hung (ex-Faith & Flower) is the newly appointed Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO-PA at L'Horizon Palm Springs. He has also initiated a very special, first-time Los Angeles Guest Chef … Continue reading → The post Show 505, December 24, 2022: Executive Chef Michael Hung, The Colony Club and SO-PA, Palm Springs Part Two appeared first on SoCal Restaurant Show.
“Chef Michael Hung (ex-Faith & Flower) is the newly appointed Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO-PA at L'Horizon Palm Springs. He has also initiated a very special, first-time Los Angeles Guest Chef Series hosted … Continue reading → The post Show 505, December 24, 2022: Executive Chef Michael Hung, The Colony Club and SO-PA, Palm Springs Part One appeared first on SoCal Restaurant Show.
A Greenwich Village native, James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris then graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of some of New York's most storied restaurants including Babbo and Jean-Georges. In the spring of 2007, James joined the team at Eleven Madison Park as a line cook and was quickly promoted to sous chef. In 2010, James placed first in the Bocuse d'Or USA Competition; he then represented the United States at the international finals of the Bocuse D'Or in Lyon, France the following year where he placed 10th in the world. When he returned to New York, James was named chef de cuisine of Eleven Madison Park. Under his leadership, EMP received nearly every accolade bestowed on a restaurant including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star. He left The NoMad in 2017 to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York's Financial District. James opened Crown Shy, the first of those restaurants, in March 2019. Just six months after opening, the restaurant was awarded a Michelin star. After 18 months of pandemic-related delays, the pair opened SAGA – a fine-dining restaurant in the tiered spire of the building–in August of 2021. In October 2022, SAGA was awarded two Michelin stars. James is an active supporter of a number of charities working to eradicate childhood hunger in New York City including No Kid Hungry and ReThink Food, for which he sits on the Chef's Council. James has twice co-chaired the annual Chef's Benefit dinner for Cookies for Kids Cancer, a nationally-recognized organization that provides funding for pediatric cancer research. And he's a mentor for Ment'Or organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. In this episode, Michael and James discuss the mindset of leading a team in a high-stress environment, the key to establishing a positive company culture, and how to carve out time for yourself every single day.
My name is Alexis Sicklick, and I am the founder and chef of Syncopated, where I offer you the chance to dine to the 'beet' of my culinary rhythm through playful, vegetable-forward pop-up dinners. With over 10 years of professional experience in some of New York's top restaurants, I am grounded in a strong foundation from which I love to break away whenever possible. Along with graduating at the top of my class from both The Culinary Institute of America and Cornell University's School of Hotel Administration, I spent time in the kitchens of Balaboosta – where I am currently the Executive Chef. I had the privilege of competing on Food Network's first-ever plant-based cooking competition hosted by Tabitha Brown. Not only was the show focused on satisfying those with vegan diets, but we also had to incorporate various food preferences and restrictions in each round. Feel free to follow my culinary adventures at www.syncopatednyc.com or on Instagram (@chefleci).
In 1830 the U.S. government implemented the Indian Removal Act, which led to the infamous Trail of Tears (1837-39), the removal or forced relocation of the Cherokee Nation. Thus, roughly 15,000 Cherokees were removed from their homes in Alabama, Georgia, North Carolina, Tennessee and other states under both U.S. military force and state militias. Despite these acts of genocide and the resulting criminalization of cultural traditions and lifeways, the Cherokee and so many other Indigenous peoples, have suffered greatly, persevered, thrived against all odds, and actively sought to preserve their lifeways, language and traditions. Today, the revitalization of ancestral ways which includes food, medicine, and the stories around them continues with the spirit of true sovereignty, dignity and pride. We're thrilled to have Nico Albert Williams (Cherokee Nation of Oklahoma), founder and Executive Chef of Burning Cedar Indigenous Foods and Burning Cedar Sovereign Wellness joining us on the show today to share her personal and collective journey to revitalize culture, Indigenous foods and wellness through sovereignty. Nico Albert Williams, based in Tulsa, Oklahoma, is a chef, caterer and student of traditional and modern Indigenous cuisines. As the founder and owner of Burning Cedar Indigenous Foods [https://www.burningcedar.com], a catering & consulting company, Chef Nico devotes her time to the revitalization of Indigenous cuisine to promote healing and wellness in the Native American community. She is also the Founder/Board President of Burning Cedar Sovereign Wellness [https://www.burningcedar.org/sovereignwellness], a nonprofit organization whose mission is to address socioeconomic disparities, health crises, and cultural disconnection affecting Indigenous communities by re-establishing ancestral foodways, birthing practices, and traditional medicine, while educating future generations of Indigenous cooks. Chef Nico's work has been featured by Cherokee Nation's OsiyoTV, Smithsonian National Museum, PBS, Gilcrease Museum, Philbrook Museum, BBC, and Food Network, among others. Carry Kim, Co-Host of EcoJustice Radio. An advocate for ecosystem restoration, indigenous lifeways, and a new humanity born of connection and compassion, she is a long-time volunteer for SoCal350, member of Ecosystem Restoration Camps, and a co-founder of the Soil Sponge Collective, a grassroots community organization dedicated to big and small scale regeneration of Mother Earth. For an extended interview and other benefits, become an EcoJustice Radio patron at https://www.patreon.com/ecojusticeradio Podcast Website: http://ecojusticeradio.org/ Podcast Blog: https://www.wilderutopia.com/category/ecojustice-radio/ Support the Podcast: https://www.patreon.com/ecojusticeradio Executive Producer: Jack Eidt Hosted by Carry Kim Intro By: Jessica Aldridge Engineer and Original Music: Blake Quake Beats Episode 158 Photo credit: Burning Cedar Indigenous Foods Facebook Page
Namaste- I see the Light in you and if I saw you on the street, I'd give you a BIG HUG! It's true. This Holiday season my big hug comes in the form of giving away free yoga. Do you know someone who becomes homebound during the winter due to the cold and inclement weather?Do you know someone who complains of chronic pain? Or recently got a joint replacement?Do you know someone who would like to help manage their diabetes without taking more meds? Do you know someone who is worried about developing dementia and Alzheimers'? What if I told you that this person could get stronger and more mobile this winter and do it all from their chair at home?!! Chair yoga has been proven to lower risk of falling, help people regain strength and movement post surgery quicker, decrease inflammation in the body which has a myriad of benefits like helping manage diabetes, prevention of dementia ad stroke…throw out whatever stereotype you are picturing in your head of who Chair Yoga is for. I have been teaching it for over 8 years and it's perfect for any age and any person who wants all the incredible benefits of yoga without having to mess with getting up and down off a mat. We do all the poses in my chair yoga class. We do push ups and modified sit ups and vinyasa flows…just all in a way that in honoring to where you are at in your journey. AND THIS CHRISTMAS I AM GIFTING MY ENTIRE CHAIR YOGA PROGRAM TO YOU TO FOR FREE FROM NOW TILL THE END OF MARCH. Sign up yourself & every one you love!! No strings attached.https://ishawarriors.com/free-chair-yogaToday you will hear 4 lessons I learned from baking a cake from scratch with my 5 year old that have helped me as I navigate parenthood. I am still learning these lesson myself, but I feel soooo much more peace as a parent than I ever have before in my life because I am able to remember and implement these lessons quicker. 1. You are a Sous Chef, not a gardener.2. It will take twice as long to let them do it themselves. (Maybe even a lifetime long.)3. Sometimes it is painful being a Sous Chef.4. It is messy. Super messy.Expect that mistakes will made and it to be messy.Mistakes can be opportunities for self-esteem building.Our children want to be seen.Our children want to be heard.Our children want to be loved.Parenting is about creating an environment where they feel all three AND build their confidence in running their own kitchen...because THEY are the Executive Chef not you. Saying these three words with SINCERITY and without emotional baggage will be like a key to opening up communication with your children regardless of their age. "Help me understand."Be proud of your Executive Chef...not for the food that they serve (there are going to be so many days they send out burned bread, soggy vegetables and tough meat) but for the person they are becoming as they learn to run their own kitchen. Be the Sous Chef that every Executive wants by their side. Be involved in your child's life without trying to run it or own every success or failure of their kitchen as your own
The pandemic was not kind to restaurant owners. Let alone someone who has opened multiple restaurants and tried to stay afloat. But, as all entrepreneurs do, one has to find a way to adapt and overcome. Chef Andrew Gruel joins Adam Schroeder and Naresh Vissa to discuss his business journey; how he's managed to buck the odds and build a thriving portfolio, as well as some tips for how work from homers can eat better, easier. Andrew is a judge on Food Network's "Food Truck Face Off" and host of FYI's "Say It to My Face!". He's also the founder, CEO and Executive Chef of Slapfish, a seafood restaurant franchise based out of Huntington Beach, California; Big Parm, a pizza restaurant in Tustin, California; and Two Birds, a chicken restaurant in Irvine, California. Website: www.ChefGruel.com www.SlapfishRestaurant.com www.86Struggle.com www.WorkFromHomeShow.com
Today on the podcast, Kansas City Magazine Editor-in-Chief Martin Cizmar sits down with Johnny Leach! Johnny is the Executive Chef at Hotel Kansas City along with his wife, Helen Jo. He talks about their unusual journey that led them to Kansas City by way of Portland! Like the music on the show? Follow KC band Doglava on Instagram and check them out on Spotify. Be sure to Like Kansas City Magazine on Facebook and follow us on Instagram. Subscribe to our newsletters, here.
What role does food play in your life? Is it a net positive or a negative? And how does it impact things outside of your physical health? Did you know it's as important to your brain as it is to the rest of your body?My guest this week on the Opportunity Knocks podcast has answers to these questions and so much more. Chef Anne Thornton is a classically trained chef known for creating delicious, nutrient-dense, plant-based food to help people heal themselves. She's extremely knowledgeable about nutrition, sustainability, and the impact our food choices and habits have on our health, as well as on the health of the planet. She works with top nutritionists and doctors to create food to help her customers eat their way to their happiest, healthiest, most aligned lives. You may have had chef Anne's plant-based creations at Little Pine in LA; while Anne was Executive Chef it was named Vegetarian Restaurant of The Year. Or maybe you've eaten some of her delicious baked goods at The Waverly Inn in NYC. Or you've seen chef Anne cooking up a storm on TV, either as a guest on one of the national talk shows or on her own Food Network show Dessert First with Anne Thornton. Or via Áine Organics, a project based on her vow to only create healing, whole-ingredient, sustainable, plant-based food.Tune in to learn SO MUCH about food, health, and life as we touch on things like:
Stephen Bello has an amazing story. From growing up in the restaurant industry to becoming a successful and sought after chef he has now turned his attention to real estate. By using the same work ethic and commitment to service that helped him quickly grow his culinary career he is achieving incredible results as a real estate professional. Join the conversation as we dig deep into how Stephen is making waves in the great state of New York with his incredible commitment to excellence.Check out the full blog post at https://www.erealestatecoach2.com/blog
Hey DMV Diners! Recently we visited El Mercat Bar de Tapas in downtown Rockville, MD and sat down with Executive Chef, George Rodrigues. Sharable, seasonal and house made dishes are the essence of this amazing restaurant. Listen in to hear what famous Food Network competition George won. All that and more on this edition of the DMV Dine In podcast.
“The foundation of all that we are is food and water." -Mollie Engelhart We're used to the idea that we live in a time for sustainability. While "sustainable" agriculture has certainly played its part in making us more aware of the impact of our actions on the environment, it hasn't done much to actually improve the situation. And with climate change getting worse every day, it's clear that something needs to change. We need to stop obsessing over how much food we grow and start paying attention to how much food we regenerate. Regenerative agriculture can strengthen our food system beyond the "sustainable" level and help us fulfill our role as stewards of the land. In this episode, Justine sits with Mollie Engelhart, the Executive Chef at Sage Plant Based Bistro and Brewery. Working in the kitchen for so long has helped Mollie to see how much food waste is affecting the environment. Although she was doing her part to solve this, she knew she can do more. That's when Sow a Heart was born, an organic farm that focuses on regenerative agriculture. All the food waste from their restaurants and others were brought to the farm to help regenerate soil health, in turn, giving them more nutrient-dense produce. But the farm was not only used to grow crops, Mollie's heart also inclined her to build a sanctuary for rescued animals. Listen in as Justine and Mollie talk about how much greenhouse gas is produced from food waste, how regenerative farming is helping the environment and humans thrive, the qualities of a successful entrepreneur, why we should not be afraid to fail, and how much work is needed to succeed. Meet Mollie: Plant-based Chef, Mollie Engelhart and her husband own Sow a Heart, a 17-acre organic farm that supports regenerative agriculture and takes care of rescue animals. Besides running farm operations, Mollie and her husband also manage their plant-based restaurant, Sage Plant Based Bistro and Brewery. Mollie is also a board member of Kiss the Ground, the award-winning producer of “May I Be Frank”, a freedom fighter, and a mother of 3. Facebook Twitter Instagram LinkedIn YouTube Connect with Sow A Heart: Website Facebook Instagram Connect with Sage Plant Based Bistro and Brewery: Website Facebook Instagram Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube Episode Highlights: 01:01 Food Waste and Greenhouse Gases 04:05 This is No Longer About Sustainability 08:02 Not Afraid to Fail 11:06 Success is Work
Executive Chef and Culinary Author Matthew Dolan joins KNBR Tonight with FP to discuss Cooking Recipes, SF's 25 Lusk, and his culinary backgroundSee omnystudio.com/listener for privacy information.
Executive Chef and Culinary Author Matthew Dolan joins KNBR Tonight with FP to discuss Cooking Recipes, SF's 25 Lusk, and his culinary backgroundSee omnystudio.com/listener for privacy information.
This month, hosts sit down with Christian Gott, a full-time chef working for Liberation Brewery, Adam Dulye, Executive Chef of the Brewers Association in America, Alex Spencer, Head Brewer of DC Brau Brewing Co and Lotte Peplow, Brewers Association American Craft Beer Ambassador for Europe to hear their expert beer recommendations to pair with Christmas dinner.The episode also features CAMRA's Bedford branch, shining a spotlight on local campaigns on the ground and an interview with James Hunter, Head Brewer at the new state-of-the-art Brewpoint Brewery in Bedford.Support this show http://supporter.acast.com/pubspintspeople. Hosted on Acast. See acast.com/privacy for more information.
Todays guest opens with the phenomenal quote by Vivian Green “life isn't about waiting for the storm to pass. It's about learning how to dance in the rain.” And the power of this quote alongside the conversation you witness is beyond uplifting. Melissa Bottorff-Arey is a wife, mother of three, and grandma to four (the last role is her favorite, but don't tell!) After achieving her dream vocation, this former Executive Chef retired her whisk in favor of working at a more leisurely pace of 24/7 as an author, advocate & dedicated entrepreneur. Less of a choice, and more of a calling, these roles came about after the unexpected death of her 21-year old son …making the choice to put the shattered pieces of her heart back together since, she now helps others do the same. She has even turned her ‘gift of gab' into a weekly podcast where she has hard, but meaningful conversations with other loss survivors. To find out more about Melissa please visit www.theleftoverpieces.com/ because Melissa thinks that when you have a passion for what you do, you needn't force a hobby, but she can be spied growing many plants from the dirt and can even still be found in the kitchen chopping, dicing and sautéeing- just for the sheer love of it! To connect and find out more about Holly, apply to be a guest and share your story you can reach her at teachingyourselftolearn.com
It's holiday Latke Time at The Spielberg Family's (yes, the entertainment Spielberg Family) kosher diary restaurant, The Milky Way, located in the Pico / Robertson neighborhood of Los Angeles. “There will be candles, there will be dreidels – but most … Continue reading → The post Show 502, December 3, 2022: Phil Kastel, Consulting Executive Chef, The Milky Way, Los Angeles appeared first on SoCal Restaurant Show.
In this episode, Folly Rob sits down with Graham Messenger, Executive Chef at Pillbox Tavern in St. Paul, MN. Hear his story about starting in the industry washing dishes, and working his way up with many stops along the way. A great inside look into the life of a chef! Enjoy! @thepillboxtavern @thegmessenger --- Send in a voice message: https://anchor.fm/follycoffeepodcast/message Support this podcast: https://anchor.fm/follycoffeepodcast/support
Cathy Hohmeyer grew up in the "Healing Woods" not far from where she and her family operate a restaurant and small resort now. After college, she started off as an Occupational Therapist in Washington DC - getting a rounded look at ttherapy in nursing homes, hospitals,developmental centers and schools. After a few years she had the chance to start her own company with other therapists "at home" and did just that. A few years later - the then current owners of Lake Clear Lodge needed a manager/leasee and Cathy headed the call - not fully realizing that she was continuing the mission of the original builders of the Lodge - her Great Aunt. She ended up marrying the son of the current owner and jokes that they all "came with the place". For the last 35 years , she has been the Executive Chef, and homeschool mom as she has had The Lodge as her "learning lab" for developing her program Nutritional Energetics - combining energetics, food and rejuvenation in a "vacation for others" spot. Her programs can be seen on international summits - with one coming up soon. With what many people listening to this call understand as the search for personal health and energy (which is all frequency) she became a BARA and is fascinated by discovering the frequencies of the body and how to help people "Stay Nourished" More information on the Lake Clear Lodge & Retreat Information on Nutrional Energetics programs
The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort's cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture. Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.” Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.” Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more. To hear Chef Dennis' top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It's All Food.” You can listen to this episode and more on Spotify!
This episode is all about The Sports Bra! Jenny Nguyen joins us to talk about why she wanted to open the first bar that focused on women's sports, and how her business' success is proving that she is filling a major gap in the industry. People love women's sports, they just never had real access to it, and this bar is a major step in the right direction! We get into Jenny's past as a basketball player, her training as a chef, how the bar's menu is a blend of both her Vietnamese and American roots, and the importance of supporting and empowering women. And then she shares some touching stories from appreciative guests, and Serena Williams' last tennis match. In case you needed another reason to visit Portland, this is it...we'll see you there! Click HERE to Follow The Sports Bra on Instagram--Thanks for listening and for your support! We couldn't have reached 700 episodes without your help! --Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and abortion is normal.--SUPPORT US HERE!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions
They say, “love your job, and you'll never work a day in your life.” But what happens when you turn a hobby or interest into a profession? This week, we spoke with members of the Nets Gaming Crew – a professional NBA2K team affiliated with the Brooklyn Nets, and the founder of CoExist gaming – a hub for professional gamers in the NYC area, about what happens when play becomes work. • Brooklyn, USA is produced by Emily Boghossian, Shirin Barghi, Charlie Hoxie, Khyriel Palmer, and Mayumi Sato. If you have something to say and want us to share it on the show, here's how you can send us a message: https://bit.ly/2Z3pfaW• Thank you to Kuye Youngblood, Alex Bernstein, Ian Curtis, Letta J, and Mike Ren.• LINKSIvan Curtiss, also known as OG KING CURT, is the General Manager of The Brooklyn Nets Gaming Crew of The NBA 2K League. He also co-founded The (MPBA) MyPlayer Basketball Association, which is commonly regarded as the most competitive online NBA 2K League in the country. Curtiss is considered a pioneer within branding and gaming and has often been known in the industry as the “Godfather of 2K”. As an industry professional, Curtiss has been featured on platforms like The Undefeated, Getty Images, Dimer 2K, Nets Daily and more. He has also launched his own podcast, The #OG2CENTS Podcast, which aims to bridge the gap between lifestyle and gaming. The show airs every Sunday. Alongside his podcast, Curtiss has created his own line of merchandise to promote his brand and influence. His mission is to spread awareness about the NBA 2K League and gaming culture as a whole. Alexander "Steez" Bernstein is a power forward for The Brooklyn Nets Gaming Crew of The NBA 2K League. He is originally from Santa Ana, CA.Jaye (Letta J): Founder & CEO of Coexist Gaming. Gamer. FGC Champ. Grammy Nominated. Recording Artist. Songwriter. Anime Lover. Afro-Latina. Executive Chef. Wine Enthusiast. Foodie. Leftie. Tatted. Author. Educator. Activist.Mike Yi Ren is a Chinese-American Game Designer and Video Producer currently living in Brooklyn, NYC. Previously, he lived in Shanghai, China for 8 years. His professional experience includes projects for Ubisoft, Netease, RADII China, Lonelyleap Films, and other recognized international organizations. Through his company, Arcadia Creative Consulting and Design Ltd., he specializes in Game Design, Film & Animation, and Graphic Design in production and consulting roles. His independent games have been covered in press including Rock Paper Shotgun, Kotaku, Vice and more.• TRANSCRIPT: ~coming soon~• Follow us on Twitter and Instagram @BRICTV Visit us online at bricartsmedia.org/Brooklyn-USA
We head to the kitchen this week to take on two films that take the world of fine dining as their settings. Our first course is a new release, The Menu, starring Ralph Fiennes as a legendary chef known for creating multi-course meals that tell stories for his elite clientele. The second is Peter Greenaway's notoriously decadent and stylized The Cook, The Thief, His Wife, and Her Lover, a film that succeeded with audiences in its initial release despite (because of?) the threat of an X-rating. Joining us for this cinematic feast is returning BaaM guest, Harold Ramos, an Executive Chef with a vast knowledge of food as well as movies and beer. Join us for this week's degustation, won't you?
Idyllwild Arts Foundation President Pamela Jordan invited guests into her home via zoom for the taping of this episode, as she welcomed Chef Freddie Bitsoie into her kitchen, former Executive Chef at the Mitsitam Café at the Smithsonian National Museum of the American Indian. Chef Bitsoie is one of a few Native American chefs at the forefront of preparing, presenting, and educating about foods indigenous to the Americas. Idyllwild Arts' Director of Native American Arts Program Shaliyah Ben (Diné) provided commentary and history of Cahuilla land, on which Idyllwild Arts is located. This conversation with Chef Bitsoie included a live culinary presentation of select recipes from his new book, “New Native Kitchen: Celebrating Modern Recipes of the American Indian”. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook.idyllwildarts.org/theseriesExplore Native American offerings at Idyllwild Arts at https://idyllwildarts.org/nativeamericanarts/
Jonathan is an Executive Chef with 20 + years of Hotel, Restaurant, and Golf Club experience. All of that experience led to many successes, but success did not always mean happiness. After abusive work relationships, and failing in his personal relationships, he came face to face with his depression and went through a dark time. Thanks to friends and seeking help, he has made major career changes to focus on physical and mental health as well as mending personal relationships with those around him. His podcast, A Brodacious Life, is co-hosted by Jonathan and his brother Joshua Boyd (Dr. J), who are dedicated to helping people learn about the 5 Pillars of Living a Brodacious Life. His website (and route to his podcast): https://www.abrodaciouslife.com/ Follow the LOA Today podcast: https://www.loatoday.net/follow
Happy Thanksgiving! Today, as the fall leaves drop, and the cold breeze from the north blows into Versailles Ohio your nose leads you to the smell of the Thanksgiving dinner coming from Executive Chef Aaron Allen's kitchen in the beautiful, boutique Hotel Versailles in the heart of downtown quaint Versailles, Ohio. We get to know Chef Aaron and discuss his love for Versailles, his restaurants in the Hotel Versailles, and his local farms and purveyors supplying incredible ingredients to his menu. Hotel Versailles is located on a site rich in heritage and hospitality since the late 1800s, hotels have been in this location for over 150 years! Chef Aaron Allen is at Silas Creative Kitchen in Hotel Versailles, sharing one of his favorite family Thanksgiving dishes. Hotel Versailles' Executive Chef Aaron Allen Chef Allen oversees menu planning for the hotel's Silas Creative Kitchen + Cocktails as well as its on-site event space, the 1819 Room. Chef Aaron worked at Nemacolin Woodland Resort in Pennsylvania and Forbes five-starred “The Inn” at Dos Brisas. Most recently he served as Executive Chef of Coppin's Restaurant and Bar at Hotel Covington in Covington, Kentucky, and previously as Executive Chef for the S+P Restaurant Group in Pittsburgh, Pennsylvania. His career includes supervising the operations of the Michelin two-star DANIEL in New York, where he worked closely with owner Daniel Boulud. He made your culinary debut at Rue Dumaine in Dayton, Ohio, where you worked with James Beard Award winner, Executive Chef Anne Kearney. Chef Aaron Allen is always cooking up something special at this freshly-inspired Hotel Versailles restaurant! Chef Aaron is busy this holiday season with a whole host of special culinary treasures for Thanksgiving, Christmas, and New Year's Eve! Chef Aaron Allen IG @alskyallen1 HOTEL VERSAILLES @SILASCREATIVEKITCHEN https://www.hotelversaillesohio.com/ On IG: @hotelversaillesohio
One of the best pieces of wisdom I ever received came from a judge talking to a defendant before his sentencing. The judge looked at the man and said, “Sir, you have made a mistake, and you will pay for it. But do not let this mistake define who you are as a person.”The only downside of receiving that advice was being the defendant the judge was addressing. Owning a complicated past is never easy. And every time I mention my own period in The Ditch there is still a small part of me that tenses up, that worries about what others may think or say behind closed doors. But in the grand scheme of things, my troubles were a cake-walk compared to many of the guests on my show - and this week's guest may break the mold. Jay Barnard has been the Executive Chef at some of Canada's best restaurants. In 2015 he founded his own seafood agriculture company, FreshWater Cuisine, which would go on to win the Premier's Award for Agri-Food Innovation Excellence. He has catered for celebrities and is a TEDx Speaker who continues to talk to audiences big and small about, what I will call, a path to redemption.Because before all of those accolades, Jay would struggle out of a ditch that I think would bury most of us. Struggling with addiction by the age of 12, at the age of 18 he was selling drugs to support his habits, and by the age of 21 he had his house raided by police and was charged and served time in prison.Fast forward to 2021 and Jay is the founder of HYPE Recovery Coaching where he and his team use their combined experiences to help custom-tailor programs and solutions for clients overcoming addiction. This conversation is raw, both in content and language, so probably best to put your headphones in. Enjoy the show!
In today's episode, we speak with our guest Cole Ellis—semifinalist for the James Beard Award “Best Chef South” and Executive Chef at Delta Meat Market at Butcher's Shop. Cole is nothing short of an innovative chef, with over 13 years experience cooking in Charleston's most acclaimed kitchens such as Magnolia's, Hominy Grill, and Carolina's. He now spends time on collaborative passion projects—hosting off-premise events with like-minded chefs. Listen as Cole talks about the origin story behind Delta Meat Market, the decision between office and kitchen life, designing innovative menus, and how to make food feel welcoming.
AB Mauri, an ABA Premium Allied Member, is a global bakery ingredients and yeast company. At IBIE 2022, we sat down with pastry chef Duff Goldman and AB Mauri's Rick Oleshak. Duff shares how baking manufacturers can learn from artisan bakers and how the next generation of bakers inspires him. Rick gives us a window into AB Mauri's innovative future and more. Learn more about AB Mauri. With special guests: Duff Goldman, Pastry Chef, Executive Chef of Charm City Cakes, cookbook author, and more and Rick Oleshak, VP of Marketing at AB Mauri
Chef Joe Frillman is the Owner and Executive Chef of Daisies in Chicago, IL. Joe's first job in the industry was as a food runner when he was in high school. He fell in love with the industry during that very first job. After graduating from college, Joe decided he wanted to become a chef. He went to culinary school in Chicago, and then in 2008 helped open The Bristol in Chicago. Later, in 2010, he travelled through Europe and ended up working in a restaurant in London. He returned and helped open Perennial Virant and Balena with the Boca Restaurant Group in Chicago. In 2015, he took time off to focus on consulting and finally, in 2017, he opened his restaurant, Daisies, in Chicago. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "If you're not having fun, you should be doing something else." In this episode with Joe Frillman we will discuss: Work/life balance Culinary school thoughts Burnout Checklists The industry now vs. how it was in 1999 Italian cuisine Farming Service charges Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Letting things go What's one thing you ask or look for when interviewing/growing your team? What's your favorite color? What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Don't be a dick What is one uncommon standard of service you teach your staff? Hello and Goodbye to every single customer What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast RASI - restaurant accounting What is one thing you feel restaurateurs don't do well enough or often enough? Spend time with their team If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have fun Work hard Take time for yourself Contact: Website: https://www.daisieschicago.com/ Email: firstname.lastname@example.org Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Joe Frillman for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Paul Virant is a legend of the Chicago culinary scene. As the Executive Chef of Vie, Vistro Prime, and Gaijin, he's been flexing his epicurean muscle around town for decades. In this week's episode of Joiners, he tells us all about his journey, from being a soda jerk for Six Flags in Eureka, Missouri, to overseeing some of the country's most singular dining experiences.
My guest today is MOLLIE ENGELHART - the owner and Executive Chef of Sage Plant Bistro a growing group of plant-based organic comfort food restaurants in the greater Los Angeles area. She operates a 17-acre organic farm, Sow a Heart, focused on regenerative agriculture and recently starter a much larger project in Bandera, Texas called Sovereignty Ranch. Exclusive Sponsor PlateIQ - Save 25% off your implementation fees by requesting a demo and mentioning the show - click here to get started.
Do you have competing priorities and responsibilities? If you have a long list of ideas, and a never-ending to-do list that seems like you never have enough time to do them, this episode of the Lead with Love podcast is for you. In today's conversation, I get cozy with my friend and client Meggan Hill. Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space at culinaryhill.com. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for recipes, entertaining, and skills and tricks in the kitchen. Meggan juggles managing a team of 7 alongside her home responsibilities of raising 3 young children. I became Meggan's business coach in 2017, and we still work together today. In this episode, we talk about intentional tradeoffs and how to decide when is the right time to work on a project or when to say, “no.” We also explore what happens when you get stuck and what to do when the way you're doing things just sucks the joy out of your day. What you'll hear (and don't want to miss!): :: Why Meggan said no to a big opportunity and the fears that came up :: How Meggan has been building the practice of saying no (including an example of how you can do it too) :: How to get past feelings of stagnation with work :: The key shifts Meggan made to go from a 6-figure to a 7-figure blog, plus what had to be in place first to provide a foundation for this growth :: Tips and strategies for building out a team and receiving the support you need :: What “intentional trade-offs” are all about, the questions you can ask to determine what yours should be You can find the full show notes from this episode over at jadahsellner.com/193 I walk you through my 5-step process on how to create your own Quarterly Plan in chapter 8 of my book She Builds: The Anti-Hustle Guide to Grow Your Business and Nourish Your Life. You can get a copy of my book at shebuilds.com or download straight from Audible at shebuilds.com/audible.
Jonathan Boyd is an accomplished Executive Chef who is making major life changes to find who he really is without the word "Chef" in front.Most of his adult life has been about grand achievements, pay scales, and job titles. What happens when you get to the top to realize you are just as lonely, depressed, and mentally poor as ever? That was his reality. He found himself surrounded by people, but empty inside. Distanced emotionally from those he loved, he decided to make huge changes in his career and lifestyle. Jonathan has focused on creating healthy relationships not just with those around him, but himself. Jonathan discusses that reality of when you have to face the ghost in the mirror and how we can hold ourselves accountable to not let that person down. Episode Links:Web: https://www.abrodaciouslife.com/IG: https://www.instagram.com/abrodaciouslife/YT: https://www.youtube.com/channel/UC7i8xXi0_vM2eXRj6qIunHQFB: https://www.facebook.com/jonathan.boyd.5895BZ: https://www.buzzsprout.com/2031183LI: https://www.linkedin.com/in/jonathan-boyd-608833103/Twitter: https://twitter.com/ABrodaciousLifeJoey Pinz Conversations Podcast Information: • Website: https://www.joeypinz.com • Link Tree: https://linktr.ee/joeypinz • Music by Tom Izzo: @wahlsinger https://tomizzomusic.com Support our podcast: • Subscribe: https://joeypinzconversations.com/subscribe/ • How much is this podcast worth to you? Consider $5, $10 or $20/mo with Patreon: https://www.patreon.com/joeypinz • How about a one-time payment? • What is the episode worth to you? $25/$50/$100/$500 /$1,000/$5,000 with PayPal (one-time): https://www.paypal.com/paypalme/JoePannone Please subscribe/follow to Joey Pinz Discipline Conversations Podcast: • Spotify, Apple, Google, or others. Please consider rating with 5 stars if you like it. • Apple: https://podcasts.apple.com/us/podcast/joey-pinz-discipline-conversations/id1583997438 • Spotify: https://open.spotify.com/show/69SFwY3XSwcw9qNvElAn10 • Google: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS8xODI4OTA2LnJzcw • YouTube: https://www.youtube.com/c/JoeyPinzDisciplineConversations?sub_confirmation=1Please follow on social media: @TheJoeyPinz • Instagram: @TheJoeyPinz https://www.instagram.com/TheJoeyPinz • Twitter: @TheJoeyPinz https://twitter.com/TheJoeyPinz • Facebook: @TheJoeyPinz https://www.facebook.com/TheJoeyPinz • TikTok: @TheJoeyPinz https://www.tiktok.com/@thejoeypinz • Minds: @TheJoeyPinz https://www.minds.com/thejoeypinz • YouTube: @TheJoeyPinz https://www.youtube.com/@thejoeypinzFinally, join our newsletter: https://joeypinzconversations.com/#newsletterSupport the show