Podcasts about executive chef

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Best podcasts about executive chef

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Latest podcast episodes about executive chef

Restaurant Hoppen
Diwesh Bhattarai—Saffron Modern Indian Kitchen

Restaurant Hoppen

Play Episode Listen Later Jan 13, 2022 55:16


The Executive Chef and co-owner of one of Omaha's newest restaurants, Diwesh Bhattarai describes the risks and long road he had to take to make this decade-long dream of opening his own spot a reality. We also discuss how he's putting modern twists on Indian cuisine, the details that go into bringing a restaurant concept from thoughts to reality, and so much more. Also follow up on Facebook, Twitter,  Instagram, AND at RestaurantHoppen.com! Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order! A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com.

Restaurant Unstoppable with Eric Cacciatore
854: Ferrel Alvarez Chef/Owner of Rooster & The Till

Restaurant Unstoppable with Eric Cacciatore

Play Episode Listen Later Jan 10, 2022 86:25


  With excitement allow me to introduce to you today's guest, Chef Ferrel Alvarez. Ferrel break into the industry at the age 15 dishwashing, working as a prep cook, and eventually graduating from Cincinnati Culinary Arts Academy in 1998. Ferrell made his way to Tampa, Florida to further his professional career working at country clubs and the Tampa landmark, Mise en Place. Mise en Place founder, Chef Marty Blitz, transitioned Ferrell from lead cook to Chef De Cuisine. Ferrell's next project was Cafe Dufrain as Executive Chef. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till with his friend and business colleague, Ty Rodriguez. In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Today Chef Ferrel Alvarez owns 3 total concepts, Rooster & The Till, Nebraska Mini Mart, and Gallito Taqueria. 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!) Favorite success quote or mantra: "Constant progression." In today's episode with Laura McCutcheon we will discuss: Culinary school Kitchen behavior Organization What having a child does to your career Personal struggles affecting a career Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity What is your biggest weakness? Self critic What's one question you ask or thing you look for during an interview? Good people What's a current challenge? How are you dealing with it? Keeping up with all that I want to achieve Share one code of conduct or behavior you teach your team. Positivity What is one uncommon standard of service you teach your staff? Be yourself What's one book we must read to become a better person or restaurant owner?  The Obstacle Is The Way: The Timeless Arte of Turning Trials into Triumph by Ryan Holiday GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. FusionPrep: Training, Safety, and Compliance Platform What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Tock: Reservations 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? Family first Be a good person Positive mindset/live with humility Contact info: Rooster & The Till website Instagram: @roosterandthetill @ferrelalverez 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 Farrel Alvarez 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!

Running New Mexico Podcast
Episode 99 - Marc Quiñones; Executive Chef at Más Tapas y Vino, Marathoner, Runner

Running New Mexico Podcast

Play Episode Listen Later Jan 9, 2022 80:43


This week I had the pleasure to talk to Marc Quiñones, Executive Chef at Más Tapas y Vino, Marathoner, Runner. He is also a prolific runner competing in multiple marathons, half marathons, 5ks, and more in the short time he's taken up running. If you have never had the pleasure to meet Marc, you'll quickly notice his energy and enthusiasm. He talks about his journey in running, being on Hell's Kitchen, and the ups and downs that have come along the way. There is a lot in this episode and it was a lot of fun to really get to sit and talk with Marc. He really believes in putting in the work and that if he can accomplish his goals, anyone can. He is willing to put himself out there through all the good and bad and is happy to be real with you. It's a great way to go through life and I hope you enjoy his story. In the New Year, I hope you can take away something from Marc. Maybe it's his energy, maybe his openness, or perhaps it's just the willingness to fail. So get out there, be fearless, be safe, chase those goals, and keep running, New Mexico.  

The Ultimate Dish
'Make Yourself Indispensable' - Executive Chef Melissa Trimmer Shares Tips for Aspiring Chefs

The Ultimate Dish

Play Episode Listen Later Jan 4, 2022 38:47


Melissa Trimmer is the Corporate Executive Chef at Dawn Foods. She is also an ACF Certified Executive Pastry Chef, and holds the honor of being the 2016 Cutting Edge Award recipient. Melissa has received critical acclaim leading the pastry department of two institutions that received the Bib Gourmand rating from the Chicago Michelin Guides Inaugural Edition in 2010. With over 25 years experience as a culinary professional and being one of the few women in her field, Melissa advocates for individuals to craft their own career.Listen as we chat with Melissa about her journey as an executive pastry chef, advice for building a fulfilling career, diversity, and the many ways she supports women in the kitchen.

Restaurant Unstoppable with Eric Cacciatore
852: Jeannie Pierola Chef/Proprietor at Edison, Edison's Swigamajig, and Counter Culture

Restaurant Unstoppable with Eric Cacciatore

Play Episode Listen Later Jan 3, 2022 114:00


With Excitement allow me to introduce to you today's guest, chef Jeannie Pierola. Jeannie Pierola grew up working in her family's beachside resort just outside of Tampa. When Jeannie got older she was able to convince her parents to open a restaurant. Like most first-time restaurant owners, Jeanie realized she had much to learn and decided she better go work for someone who knew what they were doing. This realization brought her to one of the most well-known steak houses in the country, Bern's Steak House. At Bern's Jeannie started at the bottom and would eventually earn the title of Executive Chef. With this experience, Jeannie traveled consulting for steak houses around the world before deciding to return to Tampa, FL. Today Chef Jeanie is the Chef/Proprietor of Edison, Edison's Swigamajig, and Counter Culture. All three restaurants are located in Tampa, FL. Check out Restaurant Strong: First Principles Of Restaurant Outperformance And How To Make Them Yours by Peter LeSar as recommended in today's episode. 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!) Favorite success quote or mantra: "Truth in menuing." In today's episode with Laura McCutcheon we will discuss: What is "truth in menuing?" Proper capitalization Business planning Service Popups Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of humor What is your biggest weakness? Emotional temper What's one question you ask or thing you look for during an interview? Hints about their work ethic What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Truth in menuing What is one uncommon standard of service you teach your staff? Be yourself What's one thing you feel restaurateurs don't know well enough or do often enough? Eat in their own restaurants and see the whole experience Name one service you've hired. Jamison B. Bake House 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? Love your family Love your work family Love yourself Contact info: Edison Food + Drink Lab on Instagram: @edison_food_drink_lab Edison website Edison's Swingamajig on Instagram: @edisons_swingamajig Edison's Swingamajig website Counter Culture on Instagram: @counter_culture_tampa Counter culture website 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 Jeannie Pierola 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!

Bloomberg Businessweek
Bloomberg Markets Special Simulcast Day Four

Bloomberg Businessweek

Play Episode Listen Later Dec 30, 2021 36:14


Ross Mayfield, Baird Investment Strategy Analyst, discusses his outlook for Fed policy and investing in technology. David Nayfeld, Owner and Executive Chef at Che Fico, talks about how the omicron variant is impacting the restaurant industry. Jason Pride, Chief Investment Officer for Private Wealth at Glenmede, shares his thoughts on market headwinds for 2022. And JoAnne Feeney, Partner & Portfolio Manager at Advisors Capital Management, provides her investment perspective going into the new year. Hosts: Tim Stenovec, Kriti Gupta and Romaine Bostick. Producer: Paul Brennan. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Table Talk
203: 200th Edition - Ria Rehberg, Veganuary

Table Talk

Play Episode Listen Later Dec 30, 2021 5:59


In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC This episode is part of a special series we're running to celebrate the fact we've now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we've invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It's been another year that'll stick in the mind, but we're doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Ria Rehberg, CEO of Veganuary. Ria Rehberg Ria Rehberg is the CEO of Veganuary, a UK based charity that encourages people worldwide to try going vegan in January and beyond.  Since 2014, Veganuary has inspired and supported more than one million people in 192 countries to try a vegan diet.  Additionally, Veganuary works with hundreds of businesses to drive up vegan food provision in shops and restaurants, and have made veganism more visible and accessible through their work with national and international media.

Table Talk
203: 200th Edition, Derek Sarno, co-founder of Wicked Healthy

Table Talk

Play Episode Listen Later Dec 30, 2021 6:32


This episode is part of a special series we're running to celebrate the fact we've now made more than 200 editions of Table Talk. We would like to thank everyone who has joined us on the podcast since it launched and we are so grateful to you for helping us to reach this milestone. To mark the occasion, we've invited some friends of the podcast to make their own mini-episodes, looking back at 2021. It's been another year that'll stick in the mind, but we're doing our best to avoid the C-word (that's Covid) as we get our guests to reflect on the good, the bad and the ugly of the last 12 months. In this episode, we hear from Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC Derek Sarno Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company's prepared foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organisation, and served as Culinary Director for the WFM Academy for Conscious Leadership. Derek is a serial entrepreneur, founding several award-winning restaurants and food service companies in the United States, including the One Hundred Club, Mahalo's Catering, and Mizuna's.  Derek also served as the resident Chef & Gardener at Padma Samye Ling, a Tibetan Buddhist monastery and retreat center in upstate New York.

The Insider Travel Report Podcast
Tour Margaritaville Cap Cana's Restaurants With the Executive Chef (Part 4)

The Insider Travel Report Podcast

Play Episode Listen Later Dec 29, 2021 16:18


Frankely Castillo Blanco, executive chef for the Margaritaville Caribbean Group, talks with Alan Fine of Insider Travel Report about his vision for the restaurants and menus served at the two Margaritaville all-inclusive resorts, Cap Cana and Cancun, with more to come. Blanco covers Margaritaville's twists on the traditional eateries, including JWB, Frank and Lola's, the Boathouse, LandShark and Mon SO Wi. This is the fourth part of a four-part review of Margaritaville Island Reserve Cap Cana. For more information, visit www.karismahotels.com/margaritaville-island-reserve-resorts. If interested, the original video of this podcast -- with supplemental pictures and video -- can be found on the Insider Travel Report Youtube channel  or by searching for the podcast's title on Youtube. 

The Protectors
Season 4 | Chef Drew Ward | From the U.S. Army to Executive Chef | Episode 14

The Protectors

Play Episode Listen Later Dec 28, 2021 24:00


The Protectors Podcast ™ presents Chef DREW WARD! Drew Ward is a veteran of the U.S. Army, a graduate of the International Culinary Center, and a Corporate Executive Chef.  We talk about a ton of topics from transitioning from the service to culinary school and beyond!  Full episode out now on ALL major podcast platforms, Amazon Fire TV, YouTube, and Vimeo  @chefdrewwardThis episode is brought to you byHealth to the Rescue https://www.healthtotherescue.com/andFaraday Defense https://shop.faradaydefense.com/ #theprotectorspodcast Support the show (https://www.patreon.com/theprotectors)

Dane Neal from WGN Plus
Cooper's Hawk Winery & Restaurant's Executive Chef Matt McMillin talks about freedom with your holiday menu

Dane Neal from WGN Plus

Play Episode Listen Later Dec 24, 2021


Matt McMillin talks about crafting holiday meal kits when Cooper's Hawk's doors were closed last year and taking their 500,000 wine club members international.

Live95 Limerick Today Podcasts
Christmas food and drink series part 4: Last Minute tips

Live95 Limerick Today Podcasts

Play Episode Listen Later Dec 23, 2021 17:17


Joe chats to James Walsh of Fine Wines and Executive Chef and food consultant in Limerick Tom Flavin in the last installment of our Christmas food and drink series See acast.com/privacy for privacy and opt-out information.

Senior Times
Mairead Robinson taks to Garry Hughes, Executive Chef at Dublin's Shelbourne Hotel

Senior Times

Play Episode Listen Later Dec 21, 2021 22:21


Mairead Robinson taks to Garry Hughes, Executive Chef at Dublin's Shelbourne Hotel by Senior Times

Eat Y'all
59 - EATYALL Encore: Two Brooks Rice

Eat Y'all

Play Episode Listen Later Dec 21, 2021 31:58


There's nothing like a good encore! Today we're bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL's favorite chefs and farmer Mike Wagner.  Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Fenian's Pub in Jackson, MS, and John Cartwright of Rivertown Coffee in Florence, AL. Each of them chat about their visits to EATYALL Chef Camp and Two Brooks Farm, while Andy's time with Mike Wagner reveals rice growing methods that improve local ecology and farming practices. Tune in for two of our most popular episodes rolled into one - packed with farms, fixings, and flavor!  Farming And Rice And Everything Nice The Rice Growing Process. Hear Milton, Ryan, and John describe the rice processing steps they saw at Two Brooks, from the field to the combine to a rice color sorting machine that's much cooler than the loose change sorter at Sharper Image. Best of all, the tech and technique are all driven by hands that care for the products that you eat.   Home Grown Quality Assurance. Chef Ryan Cassell said that, as a chef, you're always putting your heart and soul on the plate. Learn why it's reassuring for him - and for you - that Two Brooks and other farms put that same effort into producing rice and other fresh, healthy ingredients. Live Healthily. Eat Dirt. Mike Wagner tells a story about a French wine merchant who tasted his vineyard's soil to help determine the quality of his grapes - and Mike does the same for his rice products. Why? Listen in for the answer and more about how nutrient-rich ingredients always make better foods. Our guest chefs' visit to Two Brooks Farm - all while braving muddy roads and thirsty mosquitoes to tell the tale during EATYALL Chef Camp - is a testament to Mike Wagner's work to not just sustain, but build a healthy environment by growing food the right way. Settle in for this best-of episode - and enjoy more greatest hits in the coming weeks from your friends at EATYALL. Today's Guests  Chef Milton Joachim - www.charredos.com The Executive Chef at Charred: A Steak & Oyster Bar, Milton Joachim grew up cooking at his father's seafood shop in New Orleans, before serving at some of the city's premier restaurants. Relocating to Ocean Springs, Mississippi, and opening Charred in 2016, Milton infuses a southern, Creole flavor into the menu of Charred - voted Best Steakhouse at WLOX's 2021 Gulf Coast Weekend online competition.  Chef Ryan Cassell - www.fenianspub.com Since 2015, Ryan Cassell has served as General Manager and Executive Chef of Fenian's Pub in Jackson, Mississippi, where he revamped the menu to feature meals made with fresh local ingredients. An alum of the University of Southern Mississippi, Ryan has built relationships with neighboring food producers to provide local flavor to Irish favorites like shepherd's pie or fish and chips. Chef John Cartwright - www.rivertowncoffee.co A native of Corinth, Mississippi, John Cartwright opened Rivertown Coffee in Florence, Alabama, in 2004 - and quickly realized the value of serving food along with coffee. Teaching himself how to cook on-the-fly with the help of a few family recipes, Ryan now spends much more time in the kitchen than at the espresso machine, as he and Rivertown have helped create a close-knit restaurant community in Florence.    Farmer Mike Wagner - www.twobrooksfarm.com Representing the 10th generation of his family's farming legacy, Mike Wagner established Two Brooks Farm in Sumner, Mississippi, in 1992. While producing soy beans and rice on the farm, Mike developed health-conscious food products using eco-friendly farming management - processed, milled, and marketed with the help of his son and daughter.   Connect With Our Guests Chef Milton Joachim Instagram - https://www.instagram.com/chef_milton_joachim Charred Steak & Oyster Bar Instagram - https://www.instagram.com/charredsteaksandoysters Facebook - https://www.facebook.com/CharredOS/   Chef Ryan Cassell Instagram - https://www.instagram.com/cassellryan Fenian's Pub Instagram - https://www.instagram.com/fenianspub Facebook - https://www.facebook.com/fenianspub   Chef John Cartwright Rivertown Coffee Company, Inc. Instagram - https://www.instagram.com/rivertowncoffee Facebook - https://www.facebook.com/rivertowncoffee Farmer Mike Wagner Two Brooks Farm Instagram - https://www.instagram.com/twobrooksrice Facebook - https://www.facebook.com/twobrooksrice   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Rouxbe Podcast
Jacquy Pfeiffer & Scott Samuel - Making Sponge Cakes

Rouxbe Podcast

Play Episode Listen Later Dec 20, 2021 68:43


Join Chef Jacquy Pfeiffer from The French Pastry School to learn how to make classic sponge cakes that are being featured in our new Cake Baking & Decorating Arts Course. We will review tips and tricks of the trade for cold & hot process sponge cakes and Chef Jacquy will discuss variations with chocolate, toasted nuts, other tasty options. Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Eat Y'all
58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman

Eat Y'all

Play Episode Listen Later Dec 14, 2021 60:40


EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak? Today's episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama's best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you'll want to try for the holidays - or any day! Seafood Rewards Beyond The Awards The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life's work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs. The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from. A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you're thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons.  The future is very bright for Alabama's seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here's a parting gift for you: Jim's recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story. Chef Jim Smith's Oyster Dressing Recipe   Cornbread 4 eggs 2 cups buttermilk 1 cup whole milk ¼ cup melted butter, at room temperature 3½ cups fresh cornmeal, sifted ½ cup all-purpose flour, sifted 4 teaspoons baking powder 2 teaspoons salt   Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier.  In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside.  In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine.  Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray.  Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool.   Dressing Vegetable oil ½ pound (2 cups) Conecuh sausage, diced fine Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery) 8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.) 2 tablespoons melted fat, melted (bacon, duck, butter or shortening) 2 eggs, lightly beaten 2¼ cups chicken stock 2 tablespoons picked fresh thyme, stems removed 2 tablespoons chopped flat leaf parsley 24 shelled oysters, liquor reserved ¼ cup reserved oyster liquor Salt and black pepper to taste   Preheat oven to 375 degrees. Lightly coat a medium sauté pan with vegetable oil and render the sausage under high heat until it has browned.  Reduce the heat to medium, add the Cajun mirepoix to the pan and sauté until the vegetables are translucent. Be careful not to brown the mirepoix. Remove the mixture from the pan and let it cool. In a large mixing bowl, place the cornbread crumbs, the cooled sausage mixture and the fat. Mix the ingredients and then add the eggs, stock, thyme and parsley while gently mixing. Finally, add the oysters and the oyster liquor and mix, making sure to leave the oysters intact. Season with salt and pepper to taste. Coat a 12-inch cast iron skillet with nonstick spray, and evenly pour the oyster dressing batter into the skillet. Bake for 45 minutes. Today's Guests  Chef Jim Smith - www.thehummingbirdway.com Currently the Founder and Executive Chef of The Hummingbird Way oyster bar in Mobile, Alabama, Jim Smith also serves as the Executive Chef of the state of Alabama, and Chairman of the Alabama Seafood Marketing Commission. In addition to winning the Great American Seafood Competition in 2011, Jim appeared in seasons 14 and 16 of Top Chef, and takes pride in making The Hummingbird Way a positive place for young chefs to work and grow. Chef Scott Simpson - www.allaboardauburn.com Fresh off his appearance representing Alabama in the Great American Seafood Competition 2021, Scott Simpson is the Co-Owner and Executive Chef of The Depot, an award-winning seafood brasserie in Auburn, Alabama. Having curated an exciting, ever-changing, competitive menu, Scott is equally driven to recognize the potential in young chefs - and mentoring them to reach it.   Show Sponsors:  Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guests: Chef Jim Smith Instagram - https://www.instagram.com/chef_jim_smith/   The Hummingbird Way Instagram - https://www.instagram.com/thehummingbirdway/ Facebook - https://www.facebook.com/The-Hummingbird-Way-114676413244492/   Chef Scott Simpson Instagram - https://www.instagram.com/blackbeltkitchen   The Depot Instagram - https://www.instagram.com/theauburndepot Facebook - https://www.facebook.com/AuburnDepot   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

KUT » In Black America
Chef Liz Rogers (Ep. 2, 2022)

KUT » In Black America

Play Episode Listen Later Dec 13, 2021 29:36


On this week’s In Black America, producer and host John L. Hanson, Jr. speaks with Chef Liz Rogers, the founder, President and Executive Chef of Creamalicious Ice Creams, the only African American -owned national ice cream brand currently in production.

Baltic Triangle Liverpool
Episode 32: TV Chef Dave Critchley & Daily Mirror Columnist Brian Reade

Baltic Triangle Liverpool

Play Episode Listen Later Dec 13, 2021 58:05


In this month's Baltic Triangle podcast we meet the Executive Chef from the Lu Ban Chinese Restaurant and academy in Liverpool, Dave Critchley, who says they're taking Chinese cuisine to a new level.... Having most recently starred in TV's The Great British Menu, Chef Dave has worked in kitchens since the age of 15 and has led some of the North West's premier restaurants. These include Alma de Cuba (Michelin Guide), The Noble House (Michelin Guide) and Australasia (Michelin Guide). He was the Executive Head Chef at The London Carriage Works, fine dining restaurant of the highly decorated Hope Street Hotel (2AA Rosette, Michelin Guide) before opening Lu Ban, Liverpool as their Executive Chef Director. He has catered for the Liverpool Football Club team for four years as well as a wealth of other professional sports stars and local celebrities. We also hear from the Daily Mirror's Liverpool-based,award-winning columnist Brian Reade whose new book Diamonds in the Mud celebrates not Kings and Queens and aristocats but working class heroes like the iconic trade union leader Jack Jones and the great Mohammed Ali -- both of whom Brian met in his journalistic career. This episode is sponsored by TalkTalk Future Fibre

Talk to Me About Food
Healing Meals

Talk to Me About Food

Play Episode Listen Later Dec 12, 2021 25:23


On this episode I consider healing meals; traditional dishes believed to help cure what ails you, physically, emotionally, even spiritually. First, I reflect on my conversation with Ashley Thuthao Keng Dam, a PhD candidate in Eco-gastronomy, Education, and Society at the University of Gastronomic Sciences in Pollenzo, Italy. I recently came across their blog post entitled Curative Cuisines of Cambodia. The article reflects on ethnographic research done in rural Cambodia, looking at the impact of seasonal changes on how plant-based traditional medicine complements maternity diets. This is a very focused, maybe esoteric piece of research. But, I think it offers possibilities around how food can cure or heal that go beyond traditional Khmer medicine and what pregnant mothers should consume.I also share snippets from my chat with Amy Foote, Executive Chef at the Alaska Native Medical Center. The traditional food she serves is one important aspect of the more culturally relevant care patients get there. Donations from hunters really help Chef Amy deliver traditional meals - like seal soup - patients really miss and ask for. She explains how the Traditional Native Foods Initiative works and what it means to the patients.I wonder if we can all do more with healing dishes; curative cuisines as Thao coined them. To “eat right” when we're out of sorts and out of balance despite our best efforts to follow a healthy diet. I suggest thought starters that go beyond boiling milk or making a cup of tea for someone in need. Something more  than your go-to soup. Or toast, rice, oatmeal or plain yogurt.

MTR Podcasts
Chef Sean Guy of Water For Chocolate

MTR Podcasts

Play Episode Listen Later Dec 10, 2021 33:30


Chef Sean Guy, formerly of The World Wrestling Federation Restaurant, NY and The Hard Rock Cafe, MD founded Water for Chocolate Catering in May 2006.After years spent in an Executive Chef capacity with such casual dining establishments as Planet Hollywood and Dave & Busters, Sean longed for a simpler, more direct conduit to his guests. His signature sweet potato bread pudding w/ crème angalise, Italian sausage meatloaf and kick-A$$ egg salad w/ crispy prosciutto & avocado are readily available at Water for Chocolate.If you have read the book, then stop by and experience his version of “Water for Chocolate”. And if you have not read it, there is a well-thumbed copy waiting for you at the Chef's table.WATER FOR CHOCOLATE OFFERS UPSCALE COMFORT CUISINE IN A CASUAL DINING ENVIRONMENT.Mentioned in this episode:Water For ChocolateSubscribe on Apple Podcasts, Google Play, Stitcher, Spotify, or listen on my website, follow on Instagram (where I am most active), like on Facebook, or email mtrthenetwork@gmail.com!Be sure to check out our other podcasts:Mastermind Team's Robcast - Mastermind Team's Robcast is an irreverent and hilarious podcast covering all things pop culture and weird news. Let's Watch It Again - Let's Watch It Again is a movie review podcast from MTR The Network.★ Support this podcast ★

Inner Secrets of Success podcast
Sweet Success | IE147

Inner Secrets of Success podcast

Play Episode Listen Later Dec 7, 2021 36:49


In today's episode, we are joined by a special guest, Steve Marques, Executive Chef, and owner of Craft Creamery. He is a California Native that is classically trained in Europe. He has worked four decades with the Titans of the Culinary World. But now he is working on a project with ice cream flavors! He shares his story about how he was inspired to do fun and unique flavors of ice cream. How he wants to stand out and have the willingness to push himself to bring something new to the table. Driven to find new ways to be not like everyone else. If you are different, people will recognize you for having a creative mindset of dreaming of new flavors. This episode will help you find creative motivation and get you hungry! Stay tuned!   For more business tips and strategies, follow along with Damian: Website  Instagram Youtube Come find your higher purpose and be an Invincible Entrepreneur: Facebook Group If you enjoyed the episode, leave a review - it means the world to me + helps the show reach more people! Guest Bio: Steve Marques, Executive Chef, and owner of Craft Creamery. California native that was classically trained in Europe for Four decades with the Titans of the Culinary World. He was the Chef-Owner of “Burger Guy” and Executive Chef of “The Tasting Room”.  Chef Steve opened Craft Creamy in 2020 and it's been growing ever since! With all his fun creative flavors and that people keep coming back. He consistently uses fresh, natural, and as-local-as-possible ingredients. Chef Steve carefully and lovingly formulates all his recipes to be never-boring and always crave-worthy!     Guest Links:  Website  Instagram   Facebook: https://www.facebook.com/CraftCreameryHTXook:  Damian Bio:  Damian Blair Nordmann, D.D. D.M. is a motivational speaker, coach, and teacher of inner secrets. He dedicated the first two decades of his adult life to studying, teaching, and leading through a not-for-profit organization called the School of Metaphysics. This volunteer-run school for adults teaches individuals to respond to their inner urge and live the most fulfilling life possible. Damian served as Director of three SOM branches, Area Director, Field Director, and President of the School of Metaphysics. He successfully led the Dallas branch of the School of Metaphysics to become the largest of 16 branches for six consecutive years. Damian loves people and has taught hundreds of individuals to discover their unique purpose in life. He especially enjoys guiding people to reach their full potential in every aspect of their lives. Humor and joy are a big part of Damian's coaching style. He makes learning and growth fun and light-hearted, while ensuring each client achieves his or her most heartfelt goals and desires.    How to connect:  Website  Instagram Youtube     Thanks for Listening: Thanks so much for listening to my podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page.   Do you have some feedback or questions about this episode? Leave a comment in the section below!   Subscribing to The Podcast: If you would like to get automatic updates of new podcast episodes, you can follow the podcast on Apple Podcasts or Stitcher. You can also give You Are The Superhero a follow on your favorite podcast app.   Leave Us an Apple Podcasts Review: Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you.

Portland Timbeers-A podcast about the Portland Timbers & Oregon Beer.
#5.11 Oregon Brewing Legacy Series-Alan Sprints Hair of the Dog Part 2

Portland Timbeers-A podcast about the Portland Timbers & Oregon Beer.

Play Episode Listen Later Dec 6, 2021 66:34


Part 2 of our Oregon Brewing Legacy Series featuring an interview with Alan Sprints, founder of Hair of the Dog Brewing. CEO, Executive Chef, Brewer, Cellar man, Beer Grunt and the idea guy for the foundation of the Oregon Brewers Guild; Alan provides a deep and rich interview that looks at the infancy of the Oregon Beer scene in the 80's and 90's. This episode will not let you down. Funny, quirky, educational and raw; it has something for everyone!Highlights From This EpisodeThe HOD Beer LibraryIPA's and Other Beers at HODYeastWhat the future holds for HODAnd Much Much More....Beers enjoyed on tonight's episode: English Toffee by Matchless Brewing Sandy Paws by Heater Allen Brewing Rat Majesty by Ghost Town BrewingBadlands Pilsner by Heathen BrewingAlan was generous by opening his doors, sharing countless bottles and for the great food he and his team prepared, thank you!Also on this episode, Breaking Beers News Beer Kickstarter Campaigns & Home Brew FindsTo contact Jason and Gary please email them at:Visit our Web Page at: https://shows.acast.com/portland-timbeers-beer-soccer/Email PortlandTimbeers@yahoo.com Twitter @PDXTIMBEERSInstagram: PDXTimbeersUntappd: PDXTimbeers*A special thanks to Jamie on Fiverr.com for the work on the intro/outro. https://www.fiverr.com/inbox/malevoicetalent See acast.com/privacy for privacy and opt-out information.

SoCal Restaurant Show
Show 454, December 4, 2021: Executive Chef Haley Nguyen, Culinary Arts Dept., Long Beach City College

SoCal Restaurant Show

Play Episode Listen Later Dec 6, 2021 12:08


Long Beach Living's inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, … Continue reading → The post Show 454, December 4, 2021: Executive Chef Haley Nguyen, Culinary Arts Dept., Long Beach City College appeared first on SoCal Restaurant Show.

Portland Timbeers-A podcast about the Portland Timbers & Oregon Beer.
#5.10 Oregon Brewing Legacy Series-Alan Sprints Hair of the Dog

Portland Timbeers-A podcast about the Portland Timbers & Oregon Beer.

Play Episode Listen Later Dec 1, 2021 54:21


Our Oregon Brewing Legacy Series starts with a two-part series featuring an interview with Alan Sprints, founder of Hair of the Dog Brewing. CEO, Executive Chef, Brewer, Cellar man, Beer Grunt and the idea guy for the foundation of the Oregon Brewers Guild; Alan provides a deep and rich interview that looks at the infancy of the Oregon Beer scene in the 80's and 90's. This episode will not let you down. Funny, quirky, educational and raw; it has something for everyone!HighlightsAlan stumbling into craft brewingCreation of a GuildRichard Pryor and its impact on his beerWorlds's most expensive beerWhere do the beer names originate fromWho makes the bunsAlan was generous by opening his doors, opening countless bottles and for the great food he and his team prepared, thank you! Look for part 2 sometime in December 2021!Also on this episode, Breaking Beers News Beer Kickstarter Campaigns & Home Brew FindsTo contact Jason and Gary please email them at:Visit our Web Page at: https://shows.acast.com/portland-timbeers-beer-soccer/Email PortlandTimbeers@yahoo.com Twitter @PDXTIMBEERSInstagram: PDXTimbeersUntappd: PDXTimbeers*A special thanks to Jamie on Fiverr.com for the work on the intro/outro. https://www.fiverr.com/inbox/malevoicetalent See acast.com/privacy for privacy and opt-out information.

Liz's Healthy Table
109: Winter Squash 101

Liz's Healthy Table

Play Episode Listen Later Dec 1, 2021 31:30


They come in a wild variety of shapes, sizes, and colors, and winter squash are everywhere this time of year. In addition to their vibrant beauty, winter squash are versatile and nutritious. The stars of today's show are some of my favorite winter squash varieties--butternut, acorn, delicata, kabocha, Honeynut, spaghetti--and together with my two guests, we'll be sharing interesting ways to prepare winter squash that even your pickiest eaters will love. It's time for some winter squash wisdom!  My first guest today is Katie Morford, a registered dietitian, food writer, and cookbook author. She has a blog called Mom's Kitchen Handbook: Raising Fresh-food Kids in a French-fried World, and her recipes rock. Wait till you hear about Katie's recipe for Delicata Squash Tacos with Quick Pickled Onions. My second guest is the Executive Chef at Wilson Farm, a family farm located down the road from my home in Lexington, Massachusetts. Chef Raymond Ost was on the show last spring to talk about asparagus, and he's here again to share some of his favorite winter squash creations including a stuffed Honeynut squash recipe. What you'll hear in this episode: The nutritional value of winter squash: high in beta carotene, vitamin C, fiber, magnesium, and potassium. The seeds can be roasted for an additional nutrient-dense food. Spaghetti squash: less nutritious than others, but lower in calories. Katie's recipe for Spaghetti Squash Lasagna, borrowed from the Foodie Physician. It has lasagna flavors but a foundation of spaghetti squash instead of noodles. How to use the microwave to soften winter squashes, and then roast or puree. Katie's recipe for Delicata Squash Tacos. Why delicata squash can be considered a “gateway” squash to get kids to try winter squash. Why most people are only familiar with a few of the winter squash varieties. Typical ways to prepare winter squash. Chef Ost's recipe for delicata stuffed with onion, panko, sage, and chestnuts. The shelf life of winter squash and storing them outside in cool weather. How honeynut squash can be used in recipes. Check out my new recipe for Honeynut squash with Caramelized Onion, Cranberries, Spinach, and Bacon. Ideas for stuffing, baking, and roasting A good squash to use if you have picky kids: butternut or sugar pumpkin (Chef Ost's favorite is to blanch pumpkin, puree it, and mix it with mashed potato) An idea for filling acorn squash “bowls” with butternut squash soup Chef Ost's favorite red quinoa salad with roasted squash and leeks.  Resources: Katie's recipe for Delicata Squash Tacos with Quick Pickled Onions https://www.momskitchenhandbook.com/recipes/roasted-winter-squash-tacos-with-quick-pickled-onions/  Spaghetti Squash Lasagna https://www.momskitchenhandbook.com/recipes/spaghetti-squash-lasagne-just-what-the-doctor-ordered/ Katie Morford, RD Mom's Kitchen Handbook: https://www.momskitchenhandbook.com/ Twitter: https://twitter.com/MKHandbook Instagram: https://www.instagram.com/momskitchenhandbook/  Facebook:  https://www.facebook.com/momskitchenhandbook/ _________________________ Wilson Farm: http://www.wilsonfarm.com/v2.0/home.php Instagram: https://www.instagram.com/wilsonfarm/ Twitter: https://twitter.com/wilsonfarm  Facebook: https://www.facebook.com/shopwilsonfarm  www.lizshealthytable.com/roundup  Find a roundup of 17 winter squash recipes on my blog  www.superhealthykids.com

Liz's Healthy Table
109: Winter Squash 101

Liz's Healthy Table

Play Episode Listen Later Dec 1, 2021 31:30


They come in a wild variety of shapes, sizes, and colors, and winter squash are everywhere this time of year. In addition to their vibrant beauty, winter squash are versatile and nutritious. The stars of today's show are some of my favorite winter squash varieties--butternut, acorn, delicata, kabocha, Honeynut, spaghetti--and together with my two guests, we'll be sharing interesting ways to prepare winter squash that even your pickiest eaters will love. It's time for some winter squash wisdom!  My first guest today is Katie Morford, a registered dietitian, food writer, and cookbook author. She has a blog called Mom's Kitchen Handbook: Raising Fresh-food Kids in a French-fried World, and her recipes rock. Wait till you hear about Katie's recipe for Delicata Squash Tacos with Quick Pickled Onions. My second guest is the Executive Chef at Wilson Farm, a family farm located down the road from my home in Lexington, Massachusetts. Chef Raymond Ost was on the show last spring to talk about asparagus, and he's here again to share some of his favorite winter squash creations including a stuffed Honeynut squash recipe. What you'll hear in this episode: The nutritional value of winter squash: high in beta carotene, vitamin C, fiber, magnesium, and potassium. The seeds can be roasted for an additional nutrient-dense food. Spaghetti squash: less nutritious than others, but lower in calories. Katie's recipe for Spaghetti Squash Lasagna, borrowed from the Foodie Physician. It has lasagna flavors but a foundation of spaghetti squash instead of noodles. How to use the microwave to soften winter squashes, and then roast or puree. Katie's recipe for Delicata Squash Tacos. Why delicata squash can be considered a “gateway” squash to get kids to try winter squash. Why most people are only familiar with a few of the winter squash varieties. Typical ways to prepare winter squash. Chef Ost's recipe for delicata stuffed with onion, panko, sage, and chestnuts. The shelf life of winter squash and storing them outside in cool weather. How honeynut squash can be used in recipes. Check out my new recipe for Honeynut squash with Caramelized Onion, Cranberries, Spinach, and Bacon. Ideas for stuffing, baking, and roasting A good squash to use if you have picky kids: butternut or sugar pumpkin (Chef Ost's favorite is to blanch pumpkin, puree it, and mix it with mashed potato) An idea for filling acorn squash “bowls” with butternut squash soup Chef Ost's favorite red quinoa salad with roasted squash and leeks.  Resources: Katie's recipe for Delicata Squash Tacos with Quick Pickled Onions https://www.momskitchenhandbook.com/recipes/roasted-winter-squash-tacos-with-quick-pickled-onions/  Spaghetti Squash Lasagna https://www.momskitchenhandbook.com/recipes/spaghetti-squash-lasagne-just-what-the-doctor-ordered/ Katie Morford, RD Mom's Kitchen Handbook: https://www.momskitchenhandbook.com/ Twitter: https://twitter.com/MKHandbook Instagram: https://www.instagram.com/momskitchenhandbook/  Facebook:  https://www.facebook.com/momskitchenhandbook/ _________________________ Wilson Farm: http://www.wilsonfarm.com/v2.0/home.php Instagram: https://www.instagram.com/wilsonfarm/ Twitter: https://twitter.com/wilsonfarm  Facebook: https://www.facebook.com/shopwilsonfarm  www.lizshealthytable.com/roundup  Find a roundup of 17 winter squash recipes on my blog  www.superhealthykids.com

Scottish Chefs Podcast
Derek Johnstone ' The First BBC Masterchef '

Scottish Chefs Podcast

Play Episode Listen Later Dec 1, 2021 50:20


Derek Johnstone was the inaugrual winner of BBC Masterchef The Professionals. He has been twice Runner Up in the National Chef of The Year and also won a Silver Medal Winner at the Culinary Olympics in Stuttgart 2020. He is currently Executive Chef at Rusacks Hotel St Andrews where he oversees the operation of 3 restaurants.

WLEI - Lean Enterprise Institute's Podcast
Lean‘s Role in Labor Shortages and the Supply Chain

WLEI - Lean Enterprise Institute's Podcast

Play Episode Listen Later Nov 29, 2021 36:40


In this episode of the WLEI Podcast, Matt Savas sits down with LEI President Josh Howell and Richard Vellante, Executive Director of Community and Training Events at LEI. They discuss the labor shortage and recent supply chain issues with the perspectives and intuition, as well as addressing recent blames towards lean within the supply chain industry.  Leadership is at the center of these topics, with Rich's experience as an Executive Chef lending some hands on nuance to the conversation. Leaders should be hard on the process, not the people getting accustomed to that process.  NFT's are also discussed, as their ever developing trajectory in the media landscape surely can borrow a thing or two from the way that lean thinkers lead and act. 

Nashville Restaurant Radio
Brian Baxter- Executive Chef- The Catbird Seat

Nashville Restaurant Radio

Play Episode Listen Later Nov 29, 2021 75:05


Chef Brian is someone who we have been very excited to talk to ever since he took over the Executive Chef in the middle of the pandemic. He talks in the interview about growing up in Florida, his love for football, when he knew he wanted to be a chef, and why. He also walks us through the journey to get to where he is now. We also talk about the Catbird Seat, which celebrity he asked for an autograph, and why it is not cool to say you have an "allergy" when you simply don't like an ingredient. This is our last new interview for 2021, and we could not have asked to go out on a better note. Thank you Chef Brian for your time, and honesty. Brandon and Jen This episode is brought to you by Charpiers Bakery, Complete Health partners, and What Chef's Want. photo credit Camille Tambunting --- Send in a voice message: https://anchor.fm/brandon-styll/message Support this podcast: https://anchor.fm/brandon-styll/support

Lions on Leashes
Ep. 34 - Jeannette Liebers, Owner & Executive Chef, Sweet Mimi's Cafe

Lions on Leashes

Play Episode Listen Later Nov 24, 2021 45:01


Jeannette Liebers is the Owner & Executive Chef of Sweet Mimi's Cafe, a quaint 35 seat cafe just off Broadway in Saratoga Springs, New York. Jeannette has been cooking, teaching and entertaining most of her life, and her love for being in the kitchen was first ignited by cooking alongside her Italian grandmother in a tiny kitchen in Queens, NY. After traveling to Italy and France in her mid-20's, she decided to leave her career in publishing to pursue a lifelong dream of being a chef and baker. She pursued a degree at the Cambridge School of Culinary Arts in Boston, then later studied cakes & tortes at the Culinary Institute of America in Hyde Park. Years later she would follow her passion further to open her first cafe. Sweet Mimi's Cafe & Bakery opened its doors on 10/11/2013 and has since welcomed guests from all over the country. In October 2021, Chef Jeannette enjoyed competing on Beat Bobby Flay in NYC. The episode, Battle of Saratoga aired in April 2021. What We Talk About: - Being raised without a male role model - Paving your own path - Women in the culinary field - That special place from the dining room table - Following your dreams at 48 - The importance of a family dinner - Beating Bobby Flay - Just going for it - Women being able to do it all - The lasting impact of grandmas - The purest joy of following your dream Resources: www.sweetmimiscafe.com Facebook @soulsistersparanormal IG: sweetmimiscafe Jeannette's Beat Bobby Flay Episode!

Good Beer Matters Podcast
GBM 89 - How To Improve Your Work With Beer And Food, with Brewer's Association Executive Chef Adam Dulye

Good Beer Matters Podcast

Play Episode Listen Later Nov 24, 2021 70:02


In the not-so-distant past, a cold beer was something to drink after a long, hard day while wine dominated fine dining. But, that's all changing. My next guest is a chef who teaches us, not only how to pair good beer and food, but how to put good beer into our food. The Good Beer Matters Podcast comes to you with support from BreweryDB.com, your digital destination for brewery experiences! --- Send in a voice message: https://anchor.fm/jeremy-storton/message

Power in Prose
68: The Beauty In Doing It Scared with Ola Akintola

Power in Prose

Play Episode Listen Later Nov 24, 2021 49:32


 Dallas based but born and raised in Ibadan, Nigeria, Ola Akintola (@OlaAkintola_) is a powerhouse determined to utilize her journey and talents to make a difference. She utilizes her skill set, Nigerian heritage, and grit as the owner & Executive Chef of O's Kitchen Catering, a culinary services company, established in 2018. Be sure to purchase your copy of her cookbook Upscale Comfort! You can check out her personal website for her interior styling services.

Hot Off the Press Podcast
Chef Kevin Des Chenes

Hot Off the Press Podcast

Play Episode Listen Later Nov 23, 2021 68:04


Executive Chef, "Private Chef to The Stars" & Author of "Beyond My Chef Coat" Kevin Des Chenes has over 24 years of experience in the Hospitality industry. He was named "Top Chef" by Las Vegas Food & Wine and is the winner of "Top Celebrity Chef Showdown" He has been a Chef Expert for Gordon Ramsey and appeared as a Featured Chef on Food Network's Chef Wanted, Great Food Truck Race & Beat Bobby Flay, as well as The Today Show, Nationally Syndicated Better Show, CT Style, Pickler & Ben, Fox Morning Show & The Rhode Show among others. He is also an advocate for such charities as Boston Children's Hospital & The Light Foundation.Chef Kevin's creativity in the kitchen & on the screen has not gone unnoticed. Having served as Executive Chef at such New England landmarks as 156 Bistro, Centro Martini & Washington Square Tavern, He has since Launched a successful Private Chef Company and is one of the most sought after Chef's in the industry, working with some great people including; John Legend, Giuliana Rancic, Kathie Lee & Hoda, Isiah Thomas, Jim Courier, Little Big Town, Various New England Patriots & Red Sox players and coaches, among others. You never know what he'll do next so keep your eyes peeled for this seasoned Chef, and if you find him in a city near you take your taste buds on an Epic Journey with Chef Kev D. Kevin's journey begins with cooking with his grandmother preparing family meals which set the tone for the rest of his life. What Kevin is passionate about still today is bringing people together around a good meal. Kevin and Pete talk about so many things on this episode that are valuable for everyone. Topics on today's episode are networking, conflict resolution, adjusting on the fly, building a brand and so much more that will help you gain the raw ingredients to be successful.   Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink, Connect With Kevin: Website, Instagram

Thrive Bites
S4 Ep 19 - Cooking With Intention (A Culinary Demo) with Chef Collin Goodine

Thrive Bites

Play Episode Listen Later Nov 22, 2021 54:30


Want to learn how to cook with intention? Can we cook and still reach our health goals? Find out as I interview Chef Collin who is a functional plant-based chef as we chat about this very topic and he will also showcase a culinary demo as well! Don't miss out! WATCH IT THE DEMO HERE: https://youtu.be/iJgv2CpO_5Q  http://chefgoodine.com/ Collin is a Plant-Based Chef and Culinary Coach that has been involved with Food from the age of 14. Chef Collin has been the Executive Chef of some of the finest wineries, restaurants, and hotels in Canada. He was founder, Chef, and CEO of one of the best High-end catering companies in the Niagara area, along with Co-owning and creating various restaurants and healthy smoothie bars. In the last 5 years, Chef Collin has been more focused on how food relates to health. Chef Collin is now the owner of UCC Inc and the founder of the D2R Method. His approach to food is one that creates confidence in the kitchen and deploys intention to eat. Chef Collin believes that with Functional cooking methods combined with intentional eating, every person can obtain their health goals, balance their lifestyle and ultimately prevent disease. This discovery has fueled a passion to focus on creating a balanced lifestyle and healthy food relationships for individuals around the globe with customized food solutions. ***This episode was previously LIVE, so giveaways, comments, and questions cannot be entertained at this time. Find the other YouTube episodes here: https://bit.ly/TheChefDocYT Follow us every Wednesday for a new LIVE Q&A Episode at 5 pm PST. --- Listen to other Thrive Bites Episodes here: https://www.thethr5formula.co/podcast Join our NEW THR5 FB Community here: https://www.facebook.com/groups/theth... --- *This episode is sponsored by The THR5 Formula™ Virtual Summit Experience at https://www.thethr5formula.co/ *This episode is sponsored by Listenable.io. Special offer for Thrive Bites listeners, using the coupon code {colinzhu} at listenable.io, and you'll get 30% off a year of Listenable. _________________ *Interview views are opinions of the individual. This podcast is not a source of medical or dental advice* Copyright © 2021 by TheChefDoc, LLC All text, graphics, audio files, Java applets and scripts, downloadable software, and other works on this website are the copyrighted works of TheChefDoc, LLC. All Rights Reserved. Any unauthorized redistribution or reproduction of any copyrighted materials on this website is strictly prohibited.

The Earful Tower: Paris
Le Meurice: At the chef's table (and inside the kitchen)

The Earful Tower: Paris

Play Episode Listen Later Nov 22, 2021 41:55


Meet Amaury Bouhours, Executive Chef at Le Meurice.  We chatted at the chef's table about running a restaurant with two Michelin stars, his cooking background, and French food in general.  Halfway through, we stepped into the kitchen to taste some food as it was being cooked! Check out the link for the restaurant here: https://www.alainducasse-meurice.com/en/experience Become a Patreon member of The Earful Tower here: https://www.patreon.com/theearfultower And check my site for pictures from this episode: https://theearfultower.com/

THIS IS TAMPA with Rob and Jen
The Fat Rabbit Has Lots of Tots...and More!

THIS IS TAMPA with Rob and Jen

Play Episode Listen Later Nov 19, 2021 34:15


We're baaacckkkk! Get ready to hear all about one of our favorite local businesses: The Fat Rabbit Pub We talked with Executive Chef, Cole McBride, about how business has been over the past 18 months, talked new wing sauces, alllll things peanut butter (have you tried their PB&J wings or the Peanut Butter Old Fashioned? )+ their holiday Toys for Tots drive (bring a toy, get free tots! ) going on NOW in support of Marine Toys for Tots Foundation.Stop in on Weds, Dec 1 for their Ugly Sweater  Party from 4-11 PM to support this cause + sample TONS of goodies, including drinks and Christmas flavored wings  ! How lucky is #NewTampa to have such a, delicious + charitable small business like #TheFatRabbit !EPISODE HERE! Don't forget to SUBSCRIBE to the This is Tampa Podcast on the iTunes Podcast App, Stitcher, or on YouTube. 5  REVIEWS are greatly appreciated!This is Tampa PodcastJen Wiggins + Rob OConnor

Paseo Podcast
Episode 72: What Does Elevating Puerto Rican Cuisine Look Like in Practice? - with Executive Chef Yari Vargas

Paseo Podcast

Play Episode Listen Later Nov 19, 2021 64:20


We're going to talk about Puerto Rican food in this episode. The underlying theme in our conversation surrounds the question - Is Puerto Rican food healthy? And by that we mean...how do we think about our food? Do we only look at it as fast food? Why do we eat the food we eat today? Are we ignoring other parts of our ancestral history in trying to maintain what we feel is the “right way” to make Puerto Rican food today? And - are we challenging ourselves enough to think of different ways that elevate the way Puerto Rican cuisine is presented without losing that same great flavor? Today we welcome Yari Vargas - executive chef and owner of Casa Yari in Chicago - to discuss these questions and more. We're also going to hear about her journey to becoming a small business owner, what being Puerto Rican and Honduran means to her, and her Puerto Rican food recommendations for people who want to be a bit more health conscious ahead of the holiday dinner season. Stay tuned until the end for some of the Puerto Rico news stories on our mind that we think you should be aware of. Host, Joshua Smyser-DeLeon's Twitter ★ https://twitter.com/jsdeleon Donate ★ https://www.savechicagomedia.org Pitch A Story ★ https://www.paseomedia.org/contact ★ Follow the Show ★ Podcast Website ★ https://www.paseomedia.org YouTube Channel ★ https://www.youtube.com/channel/UCiErkggr7eqspgCfR9jUOZA Facebook ★ https://www.facebook.com/paseopodcast Twitter ★ http://twitter.com/PaseoPodcast Instagram ★ https://www.instagram.com/paseopodcast Apple Podcasts ★ http://ow.ly/9Agz50COMEF Google Podcasts ★ http://ow.ly/u80T50COMF1 Spotify ★ http://ow.ly/2g8h50COMFo ★ In the News ★ Block Club Chicago Feature on the Podcast ★ http://ow.ly/MWu550COMH Chicago Public Library Pane: Who Tells Your Story? Celebrating Chicago Community Media ★ https://youtu.be/Jtpf9YQgFqA ★ About Our Guest(s) ★ Casa Yari ★ https://casayari.com ★ Partners + Additional Credits ★ CIMA ★ https://www.chicagoreader.com/chicago/independent-media-alliance-about-cima/Content?oid=82156315 Puerto Rican Cultural Center Website ★ https://prcc-chgo.org Sounds ★ MEINL Percussion

BJ & Jamie
New Executive Chef At Casa Bonita

BJ & Jamie

Play Episode Listen Later Nov 17, 2021 3:39


See omnystudio.com/listener for privacy information.

In The Kitchen With Sterling Silver Premium Meats
11/16/21 | A Career Surrounded by Quality with Chef Pete and Chef Eric Leterc (Part 1 of 2)

In The Kitchen With Sterling Silver Premium Meats

Play Episode Listen Later Nov 16, 2021 27:33


In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete talks with Chef Eric Leterc, Executive Chef at The Pacific Club, about his career path and how his experiences have shaped his dedication to culinary quality.

Culinary Treasure Podcast
Jill Flores Executive Chef Montana State University – Culinary Treasure Podcast Episode 86

Culinary Treasure Podcast

Play Episode Listen Later Nov 12, 2021 42:32


Jill Flores Executive Chef Montana State University – Culinary Treasure Podcast Episode 86  The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! In this episode of the Culinary Treasure Podcast our Host Steven Shomler visits with Jill Flores Executive Chef Montana State University Bozeman, Montana   Subscribe to The Culinary Treasure Podcast Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445 iHeartRadio https://www.iheart.com/podcast/256-the-portland-culinary-podc-30948747/ Spotify https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax Go to www.culinarytreasurepodcast.com  to hear the other 85 episodes of the Culinary Treasure Podcast.    Follow Jill Flores Instagram - https://www.instagram.com/chefjilleva/   Follow Montana State University Culinary Services  Website  https://www.montana.edu/culinaryservices/contact.html  Facebook  https://www.facebook.com/msuculinaryservices/  Instagram  https://www.instagram.com/msuculinaryservices/    Follow Montana State University  Website https://www.montana.edu/  Facebook https://www.facebook.com/montanastate  Instagram https://www.instagram.com/montanastateuniversity YouTube https://www.youtube.com/user/montanastateu Twitter https://twitter.com/montanastate    The Culinary Treasure Podcast 411 The Culinary Treasure Podcast is brought to you by The Culinary Treasure Network, and this episode was recorded at Montana State University Bozeman, Montana Steven Shomler is the Host and Creator of the Culinary Treasure Podcast. You Can Listen to the Culinary Treasure Podcast on the Culinary Treasure Podcast website itself, on Apple Podcasts, iHeartRadio, Spotify, Google Podcasts, Amazon Music / Amazon Podcasts, The North Station Media Network, Stitcher, TuneIn Radio, Audacy, Deezer, Gaana, JioSaavn, YouTube, the Samsung Podcast app, and many other podcasts outlets. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing!  The Culinary Treasure Podcast: Chefs, Winemakers, Distillers, Bakers, and More – Culinary Stories You Will Love! Follow The Culinary Treasure Podcast Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-culinary-podcast/id1144423445 iHeartRadio https://www.iheart.com/podcast/256-the-portland-culinary-podc-30948747/ Spotify https://open.spotify.com/show/7auFMA0frzpAJxSk6LFpax   Website  www.culinarytreasurepodcast.com   Facebook  https://www.facebook.com/CulinaryTreasurePodcast Instagram  https://www.instagram.com/culinarytreasurepodcast/ YouTube (audio only – no video) – https://www.youtube.com/channel/UCYFs_8AxDxp5QOLe0gV22yg The Craft Beer Podcast The Culinary Treasure Podcast has a sister podcast The Craft Beer Podcast www.TheCraftBeerPodcast.com   #CulinaryTreasurePodcast

Nashville Restaurant Radio
Bart Pickens- Executive Chef- Party Fowl- Original air date 6-4-2020

Nashville Restaurant Radio

Play Episode Listen Later Nov 10, 2021 61:34


We will be talking to Austin Smith, the Owner of Party Fowl on Friday, so we thought it only made sense to rewind to June 4, 2020 when we spoke to his Executive Chef, Bart Pickens. Bart is an amazing Chef, but also a great teacher, mentor, and friend. I was so excited to play this episode in its raw state, because this is who he is. Raw, and unedited. The last 5 minutes are my favorite, stay tuned Friday for our episode with Austin! Brandon This episode brought to you by Complete Health Partners and Charpier's Bakery. --- Send in a voice message: https://anchor.fm/brandon-styll/message Support this podcast: https://anchor.fm/brandon-styll/support

Dining on a Dime
The Wing Kitchen/Chopped Winner/Book Author

Dining on a Dime

Play Episode Listen Later Nov 9, 2021 57:41


Delicious wings, Buttermilk Fried Donuts and other delicious foods are discussed with Chef Tim Witcher 2016 "Chopped Winner" and co-owner and Executive Chef of The Wing Kitchen in South Jersey, but we start with a very interesting conversation with Author Priya Fielding-Singh about her new book "How the Other Half Eats:The Untold Story of Food and Inequality in America"

Positive University Podcast
Chef Andrew Gruel | Making Great Food and Helping Others

Positive University Podcast

Play Episode Listen Later Nov 7, 2021 63:15


In this episode Jon Gordon is joined by Chef Andrew Gruel. Andrew is the Founder and Executive Chef of Slapfish Restaurant, the award-winning food truck turned international brick and mortar restaurant sensation with nearly 30 locations nationwide. Chef Andrew has appeared on multiple Food Network shows, the TODAY Show", PBS, Cooking Channel and more. During this conversation Andrew shares his story and how he's created the success he's had as well as how he has addressed the biggest challenges brought on by the pandemic to his restaurants and others. One of those is how He was able to make a difference by raising over $400 thousand dollars to directly help restaurant workers during the lockdowns of the pandemic. It's really amazing. If you enjoy this, be sure to share it. Post on social and let us know your favorite takeaways. Tag Jon and Andrew so they can share as well. Our featured resource today is our upcoming LEAD POSITIVE CONFERENCE. It's a free one day leadership learning experience ONLINE on November 17th. It features 12 speakers including Jon Gordon, Miles McPherson, Valorie Benton, Erwin McManus, Candy Valentino and more. Go to LeadPositiveConference.com to learn more and sign up for FREE online access.

Seasoned
Exploring Indigenous food with members of the Mashantucket Pequot, Mohegan and Navajo tribal nations

Seasoned

Play Episode Listen Later Nov 3, 2021 49:00


How much do you know about Native cuisine in Connecticut and New England? This week on Seasoned: an exploration of Indigenous food and cooking. We talk with Nakai Clearwater Northup and Rachel Sayet—educators in the Mashantucket Pequot and Mohegan tribal nations—about their culinary traditions. Plus, Navajo chef Freddie Bitsoie talks with us about his new cookbook, New Native Kitchen: Celebrating Modern Recipes of the American Indian. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes. Guests: Nakai Clearwater Northup (Mashantucket Pequot and Narragansett) - Lead Educator of the Mashantucket Pequot Museum and Research Center. He is the vice chair of the tribe's Natural Resources Protection Committee, and he serves as a board member of the Stonington Historical Society. He is a frequent lecturer on food sovereignty. Rachel Sayet (Akitusut - She Who Reads) - Member of the Mohegan nation and an Indigenous educator. She grew up cooking with her grandmother and mother and has a degrees in restaurant management from Cornell and anthropology from Harvard. She's the author of the paper, “A Celebration of Land and Sea: Modern Indigenous Cuisine in New England” Freddie Bitsoie (Navajo) – Author of New Native Kitchen: Celebrating Modern Recipes of the American Indian and formerly Executive Chef at the Smithsonian National Museum of the American Indian B.J. Lawless – Owner of B.J. Ryan's and B•AN•C House restaurants in Norwalk and the founder of B.J. Ryan's Foundation. Visit The Restaurant Hive website for more information on The Hive Food Drive Chris Hickey – Co-owner of The Spread in Norwalk, El Segundo in Norwalk and New Haven, and Magic 5 Pie Company in Norwalk. Chris has joined forces with B.J. Lawless and the B.J. Ryan's Foundation to meet the goals of The Hive Food Drive The music of several Indigenous artists is featured in this show: Instrumental track by Keith Secola and Cody Blackbird, Flying Free by Andrew Vasquez, Tribal Jazz by The Cody Blackbird Band ft. Quiltman, and Like a Phoenix by The Cody Blackbird Band. Featured Recipes: Grilled Beef Tenderloin with Juniper Sauce Three Sisters Bean Stew Pumpkin Bread Pumpkin Bread Pudding Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

cityCURRENT Radio Show
Nashville Radio Show: Cafe Momentum

cityCURRENT Radio Show

Play Episode Listen Later Oct 31, 2021 15:30


Host Jeremy C. Park talks with Rokeisha Bryant, Executive Director of Cafe Momentum, Nashville, who highlights the Momentum model that uniquely transforms young lives by equipping our community's justice-involved youth with life skills, education and employment opportunities to help them achieve their full potential. During the interview, Rokeisha talks about the organization's origins with the award-winning restaurant and culinary training facility founded in Dallas in 2015 by Chef and CEO Chad Houser, and then how the organization now is building Momentum in Nashville, Tennessee. Rokeisha shares their platform and program and talks about some of the many ways the community can get involved, including pop up dinners, hosting watch parties for their documentary, referrals and investment in their efforts.Café Momentum is an award-winning restaurant and culinary training facility, founded in Dallas in 2015 by Executive Chef and CEO Chad HouserThe Momentum model uniquely transforms young lives by equipping our community's justice-involved youth with life skills, education and employment opportunities to help them achieve their full potential.In building Café Momentum, the primary goal is to build a sustainable model that provides youth with juvenile justice involvement (ages 15-19) with the holistic support they need to TRULY THRIVE.Our goal is to serve 150 youth per year in Nashville.Café Momentum will be opening its Nashville non-profit restaurant in 2022. We're actively looking for funders, organizations, private donors, grants and opportunities to fund the initial phase of Café Momentum in Nashville. Café Momentum Nashville's expansion is fiscally sponsored and managed by Momentum Advisory Collective (M.A.C.)The community can get involved in 3 ways: Referring youth or community partners to us. Investing your time through volunteer opportunities, sponsoring a pop up dinner and/or donations, Hosting a screening of our 45 minute documentary (to raise awareness about our efforts)Café Momentum plans to host pop up dinners in the very near future and will continue to host them until we open our doors.  In the meantime, we will launch a 10- week program that provides you with a sample of our workforce development and culinary arts training.  Please follow us on our social media outlets and/or subscribe to our email subscriptions to stay informed on our events.Learn more:Facebook:             https://www.facebook.com/cafemomentum.nshInstagram:             https://www.instagram.com/cafemomentum.nshTwitter:                  https://twitter.com/cafemomentumnshLinkedIn:                https://www.linkedin.com/company/cafemomentumnsh

San Diego Magazine's Happy Half Hour
Meet Mike Minor, the New Executive Chef at The Marine Room

San Diego Magazine's Happy Half Hour

Play Episode Listen Later Oct 28, 2021 55:52


Welcome back to the Happy Half Hour! This week's special guest is Mike Minor, the new executive chef at The Marine Room in La Jolla. The Marine Room has been one of the city's most iconic restaurants since its opening in 1941, and Mike will be filling the shoes of Bernard Guillas, who put his French twist on the restaurant's seafood fare for the past 27 years. Mike talks about his plan to make the mainstay restaurant even more sustainable when it comes to sourcing local catch, like swordfish and tuna. While he promises to honor the restaurant's tradition, he also wants to evolve the menu around classic dishes and add his own flair. One example is the new Perfect Egg dish, which is an egg stuffed with corn veloute, sous-vide egg yolk, foamed egg whites, and caviar. Before his new gig, Mike was the executive chef at the acclaimed Border Grill in his hometown, Las Vegas. He also ran a “Mexicue” food truck that fused authentic Mexican cuisine with Texas barbecue which was voted Top 200 Food Trucks in the country. Aside from his chef life, Mike is a proud punk rocker with an intriguing background. He recalls his first job as a pool boy which may or may not have been tied to the mob, as well as other stories from Sin City that will be featured in his upcoming autobiography, Growing Up In Vegas. In Hot Plates, Brad Wise is opening the Solana Beach location of his steakhouse, Rare Society, this weekend. Pacific Catch, a sustainable fish house chain from the Bay Area, just opened up at Westfield UTC. The San Diego City Council recently approved making parklets permanent for restaurants. In Two People, $50, Mike chose Rocky's Crown Pub in Pacific Beach and Mike's Taco Club in Ocean Beach. Troy's pick is Vaga in Encinitas for the warm rolls, bagna cauda clams, and signature burger—you can read his review on Vaga in our November issue. David recommended the Victory At Sea Beer Dinner from Ballast Point in Miramar, which comes with four courses that include creamy lobster risotto, pancetta-wrapped scallops, and filet mignon. Thank you for listening! The Happy Half Hour team will be taking a short break, and the show will return in December. As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com.

Land Ethic
#19 Nephi Craig

Land Ethic

Play Episode Listen Later Oct 27, 2021 49:13


Chef Nephi Craig is a White Mountain Apache who is interested in the development and preservation of Native American foodways. He is the founder of the Native American Culinary Association, and was featured in a recent documentary called Gather, which centers around the indigenous food sovereignty movement. Over the past eighteen years, Chef Craig has cooked throughout the United States, as well as in London, Germany, Brazil, and Japan. He is the Executive Chef of Café Gozhóó on the White Mountain Apache Reservation in Whiteriver, Arizona, and works in addiction recovery and wellness.We spoke about his approach to food sovereignty and the obstacles that native communities face in re-gaining their food culture. He also shared a bit about his youth and professional journey, as well as his perspective on the lasting effects of colonialism on indigenous peoples.Links:Gather FilmLetters to a Young FarmerCafe GozhooNephi Craig InstagramForbes Article

White on Rice
Lucas Rosenbrook and Maggie Whelan

White on Rice

Play Episode Listen Later Oct 25, 2021 66:31


Lucas Rosenbrook is the Executive Chef of Alma and Maggie Whelan is the Chef de Cuisine at Alma. They share anecdotes from their many years at the restaurant, tell the story of how they met, fell in love, and got married; and talk about the changes and growth they've seen in the restaurant industry in the Twin Cities.The White on Rice podcast is hosted and produced by Yia Vang and David Crabb. For more information, please visit us at whiteonricepodcast.com.

ShandeeLand
Life is Sweet for Executive Chef Benjamin Bedard

ShandeeLand

Play Episode Listen Later Oct 24, 2021 38:11


Were you aware that Milton Hershey's success came from a profound sense of moral responsibility and benevolence, and his legacy is carried on by the fantastic people at Hershey Entertainment and Resorts (HE&R)?  Executive Chef Benjamin Bedard shares many core values with Milton and listening to this episode, you will concur.  Chef Ben waxes nostalgic about the history of this magical place and his own culinary journey.  He believes he is part 'carnie' and shares his favorite places to spend time in the park. He also shares the culinary delights found across HE&R and his favorite uses of chocolate.  And interestingly enough, he wants to bring southern cooking north and tells us how he is doing just that.  Your sweetest childhood memories may be from the attractions, resorts, and entertainment venues across Hershey, PA., but you will enjoy this episode of ShandeeLand.

Beyond The Fog Radio
Florio w/ Naizar Mubarak

Beyond The Fog Radio

Play Episode Listen Later Oct 20, 2021 52:41


Naizar Mubarak is a native Sri Lankan who used his love for cooking to find success in the Bay Area's culinary world. Mubarak began his career at the age of 19 working at the Galle Dutch Fort, a UNIESCO World Heritage site in Sri Lanka. He also worked for American actor and writer Charles G. Hulls, learning from Hull's private chef how to prepare food for European customers. After emigrating to the Bay Area in 2004, Mubarak worked his way through the ranks at various Oakland restaurants such as Marzano, Garibaldi's, Bocanova, and the Duck Club. Today, he is the Executive Chef at SF's favorite Florio Bar & Cafe. Mubarak's story would be incomplete without the influence of his mother's recipes and his native culture's culinary traditions. In Sri Lanka, everything is done manually and made with fresh, living ingredients. He learned from a young age to use everything he had, and even knew how to mix his own spices. With his mother's famous recipes and a love of experimenting with different flavors, Naizar gained an edge in the Western culinary world. Throughout the years, he's been praised for his creativity in blending different cultural flavors. At his restaurant Florio, he makes unique French and Italian dishes with Sri Lankan spices–– recipes that he has become widely known for. Naizar's cooking is elegant, innovative, and satisfying. To this day, his customers can still be heard exclaiming: “Yumm! What is this?” Meet Naizar Mubarak!