Podcasts about executive chef owner

Co-owners and ChefsTara Buzan-Hardy and Alex Hardy joined forces to open At The Table BYOB, beginning in a cozy venue. Since opening they've created a balance between savory comfort foods and gastronomic artistry for all discerning palates. The results speak for themselves, as their restaurant's popularity grew. Now, they've expanded into a larger venue and added cocktail offerings; happy hour specials; raw bar; and more. The couple, whose respective backgrounds also reflect their duality for their guests' dining experiences, are constantly developing new dishes to entice their guests and their own culinary imaginations.Our next guest, Kenneth Bush, is both Executive Chef & Owner of FringeBar in Philadelphia. Chef Kenneth joined us to further discuss the artistry behind cultivating a menu reflective of the venue space and his expertise. FringeBar, which is located within the contemporary FringeArts performance theatre, offers multiple cuisines: One which is focused on a more innovative menu, and the second via a stationary food truck named Pumphouse Pizza. Chef/Owner Kenneth has a long history within the culinary community, working within the kitchens of Peter Woosley. Now, Chef Kenneth not only owns and runs FringeBar, he also co-owns the newly opened restaurant, The Morris. Fresh is best, something that Ben Beaver, who works as the Executive Chef at Ever Grain Brewing Company, Ever Grain Farms, and their recently opened Wild Rabbit Pies and Pints stands by. Ever Grain's owners have a strong focus on offering creative and innovative beers using farm-fresh produce--in fact, they've sourced their ingredients from the plants that Chef Beaver and their support staff have grown at Ever Grain Farms. In addition to the craft brews, Chef Beaver incorporates the beers, produce, and proteins from the farm to create the menus for both the brewery as well as at Wild Rabbit Pies and Pints! So, if you want to learn more about the delightfully creative restaurants that joined us this week--be sure to tune in to Food Farms and Chefs Radio Show at 6PM on WWDB and WPEN today if you live in the Philadelphia listening area, or Friday at 1pm on WMLD 103.7 FM if you live in the New York, Connecticut, and Northern New Jersey regions, or you can stream us at any time by searching for us on your preferred streaming platform!

On today's episode of All in the Industry®, Shari Bayer's guest is Markus Glocker, Chef and Partner at Koloman, a contemporary French restaurant where he blends Parisian creativity with Viennese tradition, echoing the neighborhood buzz of Secessionist-era European cafes in an iconic NoMad location. Markus is Austrian born and hotel bred. After attending culinary school in Linz, Austria, he traversed Europe and America's finest kitchens, in search of experience, spending valuable years working alongside acclaimed chefs Charlie Trotter in Chicago and Gordon Ramsay in London and New York, which received two Michelin stars during his tenure. Markus is celebrated for his elegant and precise attention to detail. His passion and high standards have earned him many accolades, including a coveted Michelin Star, three stars from The New York Times and from New York Magazine, and in May 2015, as Executive Chef/Owner of Batard Restaurant in NYC, he was awarded Best New Restaurant in America by the James Beard Foundation. Today's show also features Shari's PR tip to let our travels inspire us; Industry News Discussion on Michelin's 2022 California restaurant guide; and Shari's Solo Dining experience at newly opened Jupiter restaurant in Rockefeller Center, NYC. Photo Courtesy of Markus Glocker.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

MoxieMoments continue with Chef Dallas McGarity, the Executive Chef & Owner of The Fat Lamb Modern Kitchen & Bar & Portage House Restaurants, telling us about his biggest triumph. More about Chef McGarity, He grew up in rural South Carolina; his mom & mamaw instilled a passion for food early. After going to culinary school at Johnson & Wales University & working in Charleston, SC, for many years. In 2004, he moved to Louisville and was encouraged that the food scene had much to offer a young chef & fell in love with the city. After working at several Louisville fine dining places as Executive Chef, he was ready to open a restaurant as Executive Chef & Owner. With the help of his wife, Laura, The Fat Lamb ModernKitchen & Bar opened in Nov. 2016. The small, open-kitchen concept has received a great response from the highlands neighborhood within which it is located & continues to serve both local patrons & visitors upscale comfort food with an emphasis on locally sourced ingredients. In March of 2018, Chef Dallas was approached to purchase Portage House Restaurant in Jeffersonville, IN. The riverfront view of the old house that the restaurant sits in was so charming that he & his wife decided it was time to expand. As a result, Portage House re-opened on March 23rd, 2018, with a new menu & new owners. Portage House & The Fat Lamb continue to provide exceptional cuisine & fantastic service with unique atmospheres. Since then, Chef Dallas has also taken on the Louisville food service operations at Copper & Kings Distillery with Alex&nder, the 3rd-floor lounge/bar serving a creative menu that changes frequently. With all these different projects going on & a family life to maintain, Chef Dallas continues to support the community by doing many charity events each year & trying to give back to the community whenever possible. Dallas has received such Honors and Awards as: Food Network's Chopped Champion Four-time James Beard House Dinner Invitee (2006, 2009, 2011, 2014) Louisville Business First Forty Under 40 Honoree (2017) Euphoria food & wine festival participant Greenville, SC (2013 -present) Charleston wine & food festival participant (2015) Atlanta food and wine festival participant (2012) Lou. Chapter ACF Chef of the year (2013 & 14) Sophisticated Living Magazine featured chef Food & Dining Magazine featured chef Slow Food Bluegrass member & supporter Charitable Contributions & events Dallas has contributed to are: Bourbon & Bowties, Taste of St. Raphael, Home of the Innocent Backyard BBQ, Cabbage Patch Settlement House, Conrad Caldwell house; Gilda's club; Highland Presbyterian Weekday School, Mama-to Mama; JCPS Chef's Club for Elementary Students, State Fair Cooking demonstrations; March of Dimes; APRON Inc; Bloom Elementary School; Louisville Leopards among many others. Dallas & his lovely wife Laura & 2 children reside in Louisville.

From the call center smile, dial, and manipulative selling techniques. All the way to taking over for Chef Bruno, as Executive Chef & Owner!! Exclusive, first ever interview / announcement of the sale of Bruno's!

Guy's opening guest in this week's adventure in food, wine, & fun is Katharine Elder. Executive Chef/Owner at Elderslie Farm. See omnystudio.com/listener for privacy information.

This is one of the most important podcast episodes I have released to date!  I meet with Mollie Engelhart of Sow A Heart Organic Farm.  She is also the Executive Chef/Owner of 4 Vegan/Vegetarian Restaurants in Los Angeles, called Sage.  In this TWO PART series, Mollie passionately explains the importance of regenerative farming, why we need animals as part of the regenerative farming model, how eating cheap food is a privilege, the chemical warfare we are experiencing on the farm and as a result in our food, how sterile food is impairing our gut and immune systems and so much more!Find Mollie:https://www.instagram.com/chefmollie/Sage:https://linktr.ee/thekindsageSow a Heart Farmhttps://linktr.ee/sowahearthttps://www.instagram.com/sowaheart/CSA Box Order (Los Angeles Area Only)https://app.barn2door.com/e/5NzdL/all?sellerSubCategories=19633,19634,19635,23100 Sponsor: www.livehoned.com Code REALFOOD15 gets you 15% off your assessment

This is one of the most important podcast episodes I have released to date!  I meet with Mollie Engelhart of Sow A Heart Organic Farm.  She is also the Executive Chef/Owner of 4 Vegan/Vegetarian Restaurants in Los Angeles, called Sage.  In this TWO PART episode, Mollie passionately explains the importance of regenerative farming, why we need animals as part of the regenerative farming model, how eating cheap food is a privilege, the chemical warfare we are experiencing on the farm and as a result in our food, how sterile food is impairing our gut and immune systems and so much more! Find Mollie:https://www.instagram.com/chefmollie/Sage:https://linktr.ee/thekindsageSow a Heart Farmhttps://linktr.ee/sowahearthttps://www.instagram.com/sowaheart/CSA Box Order (Los Angeles Area Only)https://app.barn2door.com/e/5NzdL/all?sellerSubCategories=19633,19634,19635,23100 Sponsor: www.livehoned.com Code REALFOOD15 gets you 15% off your assessment

McGarity grew up in rural South Carolina, his mom & mamaw instilled a passion for food at an early age. After going to culinary school at Johnson & Wales University & working in Charleston, SC for many years. In 2004, he moved to Louisville and was encouraged that the food scene had much to offer a young chef & fell in love with the city. After working at several Louisville fine dining places as Executive Chef, he was ready to open a restaurant as both Executive Chef & Owner.  With the help of his wife, Laura, The Fat Lamb ModernKitchen & Bar opened in Nov. 2016. The small, open-kitchen concept has received a great response from the highlands neighborhood within which it is located & continues to serve both local patrons & visitors upscale comfort food with an emphasis on locally sourced ingredients. In March of 2018, Chef Dallas was approached to purchase Portage House Restaurant in Jeffersonville, IN. The riverfront view of the old house that the restaurant sits in was so charming that he & his wife decided it was time to expand. Portage House re-opened on March 23rd, 2018 with a new menu & new owners. Portage House & The Fat Lamb both continue to provide exceptional cuisine & fantastic service with unique atmospheres. Since then, Chef Dallas has also taken on the Louisville food service operations at Copper & Kings Distillery with Alex&nder, the 3rd-floor lounge/bar at the distillery serving a creative menu that changes frequently. With all these different projects going on & a family life to maintain, Chef Dallas continues to support the community by doing many charity events each year & trying to give back to the community whenever possible. Dallas has received such Honors and Awards as: Food Network's Chopped Champion Four-time James Beard House Dinner Invitee (2006, 2009, 2011, 2014) Louisville Business First Forty Under 40 Honoree (2017) Euphoria food & wine festival participant Greenville, SC (2013 -present) Charleston wine & food festival participant (2015) Atlanta food and wine festival participant (2012) Lou. Chapter ACF Chef of the year (2013 & 14) Sophisticated Living Magazine featured chef Food & Dining Magazine featured chef Slow Food Bluegrass member & supporter Charitable Contributions & events Dallas has contributed to are: Bourbon & Bowties, Taste of St. Raphael, Home of the Innocent Backyard BBQ, Cabbage Patch Settlement House, Conrad Caldwell house; Gilda's club; Highland Presbyterian Weekday School, Mama-to Mama; JCPS Chef's Club for Elementary Students, State Fair Cooking demonstrations; March of Dimes; APRON Inc; Bloom Elementary School; Louisville Leopards among many others. Dallas, & his lovely wife Laura & 2 children reside in Louisville.

With Excitement allow me to introduce to you today's guest Executive Chef/Owner of The Whelk, Kawa Ni and Don Memo, Chef Bill Taibe. Today's guest Chef Bill Taibe began early on while working after school at the local butcher shop. As a young chef, both at Two Moons in Port Chester, NY and Wildfire in Greenwich, CT, he quickly advanced from Sous Chef to Executive Chef. In the years to follow he would help to develop, design and run many successful restaurants in Fairfield County, including G/R/A/N/D, Napa & Co., and his own, Relish in Norwalk before settling in Westport and opening LeFarm in 2009. In 2012, he partnered with Massimo Tullio to open The Whelk and Kawa Ni in 2014, both located in Saugatuck, CT. The newest addition to the group, Jesup Hall, opened in the early spring of 2017. However it rebranded in 2020 to Dom Memo All restaurants are guided by Bill’s belief in sourcing the best possible ingredients and supporting our local farms and community. Since 2009, his restaurant group has evolved from staff of 6 to over 80 employees. He has created employment opportunities and programs, such as “Kitchen Share”, to increase the quality of life for his employees. The “Kitchen Share”, a 3% surcharge on all food sales, is directly dispersed to all kitchen employees on a weekly basis. Since it’s implementation in early 2017, numerous other restaurant groups are adopting his program across the tri-state area. His success has led to appearances on The Martha Stewart Show, the Today Show and Moveable Feast. He is featured in Harvest to Heat Cookbook, which highlights the relationship between the top chefs of our country and the farmers with which they work. Bill was named a James Beard-Best Chefs in America: Northeast Semi-finalist in 2011, 2012, 2013 and 2015. He is heavily involved in the Westport/Weston community and supports many local charities and organizations through his own personal networking and restaurant resources. He currently sits on the board of Food Rescue US and is the President of the Westport Farmer’s Market. Over the past 10 years, Bill has mentored dozens of Weston youth through his involvement with the Weston Little League. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "Strive For Perfection." In today's episode with Bill Taibe we will discuss: Creativity Recognize talent and hard work around you Mentors Rude awakenings Get a good attorney Business partners How do you cement culture? Pivot 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. 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! P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Fear of failure What is your biggest weakness? Communication What's one question you ask or thing you look for during an interview? Is this the business you want to be in? Short and long-term goals? What's a current challenge? How are you dealing with it? Accepting a change of life/balance Share one code of conduct or behavior you teach your team. How do you treat eachother? Respect in the kitchen What is one uncommon standard of service you teach your staff? Being aware 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 thing you feel restaurateurs don't know well enough or do often enough? Take care of themselves What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS Breadcrumb 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? Work hard Help others Eat well and live it Contact info: Instagram: @billtaibe @kawaniwestport @thewhelkwestport @donmemowestport 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 Bill Taibe 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!

My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). She is a frequent contributing writer and Chef to the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Please welcome to Money Making Conversations Chef Tanya Holland.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya’s Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). She is a frequent contributing writer and Chef to the James Beard Foundation, and Brown Sugar Kitchen (Oakland, CA) has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. Please welcome to Money Making Conversations Chef Tanya Holland.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

My next guest is Lamman Rucker. He is an Actor, Educator, Activist, and Entrepreneur whose career platform has been used to influence, educate, and ignite communities through artistic and academic innovation. Lamman is starring in a new Christmas Movie on the OWN network, entitled “Cooking Up Christmas.” He plays pro baseball player Donovan Jackson, a single dad of three needing a live-in-chef to get him through the holidays with the kids. Meagan Holder plays the Chef's role; she stars as Chloe, an Atlanta-based chef at a fine dining restaurant who gets fired just weeks before Christmas and reluctantly takes a job. “Cooking Up Christmas” premieres Tuesday, December 15 at 9 p.m. ET/PT on OWN.  Please welcome to Money Making Conversations Lamman Rucker. My next guest is Bershan Shaw.  She breast cancer survivor, an International Motivational Speaker, Career Coach, TV Personality, and Author of the book “The Unstoppable Warrior Woman.” Ms. Shaw highlights the stories of incredible women, like herself battling stage four breast cancer, who have survived unthinkable odds and found the strength to succeed through their struggles. Up next in her career, Ms. Shaw will be taking the mental health space head-on with the launch of her social networking app, URAWARRIOR, out early 2021. The app is designed to provide warriors a healing community resource for motivational tools, self-improvement, personal development, and support. Please welcome to Money Making Conversations, the Author of “The Unstoppable Warrior Woman,” Bershan Shaw. My next guest is Sheilah Belle. Sheilah Belle “The Belle” has worked in broadcast news, journalism, and the press for over 30 years. She is the Editor-in-Chief and Publisher of The Belle Report, now entering its 15th year of publishing, has become one of the top Music Industry go-to platforms for Gospel and Inspirational News. The Belle has interviewed and met with some of the most influential people globally, including Nelson Mandela, President Bill Clinton, President Jimmy Carter, President Barack Obama, Oprah Winfrey, Dick Gregory, Coretta Scott King, Jesse Jackson, and many more. In addition to producing The Belle Report published Monday through Friday, Please welcome to Money Making Conversations Multi-media Journalist, Producer, Gospel Influencer, and Inspirational Speaker Sheilah Belle. My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network's Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya's Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). Please welcome to Money Making Conversations Chef Tanya Holland. My next guest is Sacha Stewart. Her passion for fashion started as a little girl when she spent hours on end in the fabric store with her fashion designer mother. While pursuing her college degree, she would sell her designer items on E-Bay to pay her way through college. After college, she began a career as a licensed Respiratory Therapist, and despite job security, pivoted into full-time entrepreneurship. She is currently the CEO of The Vault by Sacha. The Vault by Sacha offers various limited edition, rare and eclectic pieces, including swimwear, tops, bottoms, and accessories to turn heads and make a statement at your next event. Please welcome to Money Making Conversations, Sacha Stewart.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSupport the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

My next guest is Lamman Rucker. He is an Actor, Educator, Activist, and Entrepreneur whose career platform has been used to influence, educate, and ignite communities through artistic and academic innovation. Lamman is starring in a new Christmas Movie on the OWN network, entitled “Cooking Up Christmas.” He plays pro baseball player Donovan Jackson, a single dad of three needing a live-in-chef to get him through the holidays with the kids. Meagan Holder plays the Chef’s role; she stars as Chloe, an Atlanta-based chef at a fine dining restaurant who gets fired just weeks before Christmas and reluctantly takes a job. “Cooking Up Christmas” premieres Tuesday, December 15 at 9 p.m. ET/PT on OWN.  Please welcome to Money Making Conversations Lamman Rucker. My next guest is Bershan Shaw.  She breast cancer survivor, an International Motivational Speaker, Career Coach, TV Personality, and Author of the book “The Unstoppable Warrior Woman.” Ms. Shaw highlights the stories of incredible women, like herself battling stage four breast cancer, who have survived unthinkable odds and found the strength to succeed through their struggles. Up next in her career, Ms. Shaw will be taking the mental health space head-on with the launch of her social networking app, URAWARRIOR, out early 2021. The app is designed to provide warriors a healing community resource for motivational tools, self-improvement, personal development, and support. Please welcome to Money Making Conversations, the Author of “The Unstoppable Warrior Woman,” Bershan Shaw. My next guest is Sheilah Belle. Sheilah Belle “The Belle” has worked in broadcast news, journalism, and the press for over 30 years. She is the Editor-in-Chief and Publisher of The Belle Report, now entering its 15th year of publishing, has become one of the top Music Industry go-to platforms for Gospel and Inspirational News. The Belle has interviewed and met with some of the most influential people globally, including Nelson Mandela, President Bill Clinton, President Jimmy Carter, President Barack Obama, Oprah Winfrey, Dick Gregory, Coretta Scott King, Jesse Jackson, and many more. In addition to producing The Belle Report published Monday through Friday, Please welcome to Money Making Conversations Multi-media Journalist, Producer, Gospel Influencer, and Inspirational Speaker Sheilah Belle. My next guest is Chef Tanya Holland. Acclaimed for her inventive take on modern soul food and comfort classics, Tanya Holland is the Executive Chef/Owner of the internationally renowned and beloved Brown Sugar Kitchen restaurant, located in Oakland, California. The Author of The Brown Sugar Kitchen Cookbook and New Soul Cooking, Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, she appears on the new HBO Max show Selena + Chef featuring Selena Gomez, and is the host of “Tanya’s Kitchen Table” on OWN: Oprah Winfrey Network (airs November 14 – December 26, 2020). Please welcome to Money Making Conversations Chef Tanya Holland. My next guest is Sacha Stewart. Her passion for fashion started as a little girl when she spent hours on end in the fabric store with her fashion designer mother. While pursuing her college degree, she would sell her designer items on E-Bay to pay her way through college. After college, she began a career as a licensed Respiratory Therapist, and despite job security, pivoted into full-time entrepreneurship. She is currently the CEO of The Vault by Sacha. The Vault by Sacha offers various limited edition, rare and eclectic pieces, including swimwear, tops, bottoms, and accessories to turn heads and make a statement at your next event. Please welcome to Money Making Conversations, Sacha Stewart.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

EATS - Smokin' with Silva Jackson Guest: Silva Jackson, Executive Chef & Owner, Big Smokers Silva Jackson has had a long career in fine dining and then fell in love with American BBQ, especially the Texas style of smoking meat. She came back to Prague to bring some of what she'd learned to Czech palates and culinary contexts. It's sort of a fusion - let's call it Czexan.We talk about her career, her return, her philosophy and how's she's helping shape the future of the Prague food scene.SECTIONS01:50 - Chasing the American Dream - How She Got Started04:58 - The Changing Face of Prague Food10:05 - The Prague Food Scene Then and Now12:36 - Big Smokers Starts Up16:10 - Adapting American Dishes for Czechs22:14 - The Perfect Bite24:13 - Things Change25:41 - Covid Quarantine Creates Challenges, and Community Music by Fanette Ronjat   Read more about Silva and Big Smokers at Expats.CZ.Big Smokers:WebFB IGOther places mentioned in this episode:U MedvídkůMr. HotDogStinky's Fish CampFor events in Prague, go to the Facebook page The Prague Haps Follow us on social for extras:FacebookTwitterYouTubeInstagramOther Podcasts by Derek DeWittDIGITAL SIGNAGE DONE RIGHT - Winner of 2020 Communicator Award of Excellence for Podcasts Series-Corporate Communications and on numerous top 10 podcast lists. CONSPIRACY CLEARINGHOUSE - A rather skeptical look at conspiracies and mysteries. Each episode will examine conspiracy theories, most of which are not true, a few of which might be a little bit true and even a couple that turned out, in fact, to be true. This is the podcast that dares to look behind the curtain that’s behind the curtain.

http://www.adyaoc.com ADYA Fresh Indian Flavors https://www.facebook.com/adyaorangecounty Location 1: Anaheim Packing District 440 S Anaheim Blvd. #201 Anaheim CA 92805 714-533-ADYA Location 2: University Center 4213 Campus Dr Suite P116D Irvine CA 92612 949-679-2299 #ADYA #OCindianfood #anaheimindianfood #irvineindianfood Interview With Executive Chef & Owner Of ADYA Shachi Mehra To learn more: http://www.businessstartupchannel.com/ The Business Startup Channel "Helping new and future business owners build successful businesses"

Committing to sustainable resourcing and zero waste, while supporting local agriculture. In This Podcast: How do you go from teaching yoga with no culinary experience to a culinary leader implementing sustainable change within our food system? When Danielle Leoni jumped into fine cuisine, her journey was shaped by her patrons inquiring where the food was sourced. She soon discovered the true cost of inexpensive food and is now actively engaged in the good food fight and influencing traceable sourcing. This episode will inspire everyone to follow their dreams and live their values! Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Chef Danielle is the Executive Chef & Owner of The Breadfruit & Rum Bar in Phoenix, Arizona. Hailed as a champion of sustainability and green restaurant innovation, Chef Danielle has distinguished herself with an avant-garde approach to blending the best of the southwest with the tropical traditions of Jamaica. She has explored the islands of the Caribbean and immersed herself in seaside food cultures with a keen eye on responsible fishing practices. Under her stewardship, The Breadfruit and Rum Bar has introduced an entirely new cuisine to Arizona while redefining perceptions of tropical and green dining. Visit www.urbanfarm.org/breadfruit for the show notes on this episode, and access to our full podcast library! 508: Danielle Leoni on Serving up Good Food.

In this episode, Allen Wazny had the chance to meet with Barbara Spain and learn the origin story of how she came to Calgary from Ireland 6 years ago to set up the Cleaver restaurant. She then opened the Gringo Street restaurant, right next door, a few years later. Barbara also shared the story behind the “50 seats and a Cow” description on her Instagram profile. The secret is on the walls! To learn more of this trendy “Irish” restaurant: www.cleavercalgary.com To learn more of the Peruvian themed restaurant: www.gringost.com Instagram links for both restaurants: @cleavercalgary @gringostcalgary --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/allen-wazny/message

  Long before the death of Anthony Bourdain, Restauranteur John Gorham was addressing the issue of mental health in the kitchen. Restaurant workers have the highest rate of illicit drug use and the second-highest rate of suicide. In this episode, John talks with the Beyond Well team about the structural changes he's made to address anxiety, depression and drug use in restaurant workers. "Anthony's suicide was brutal on our industry," John says, "Because he had it all. He had the dream. He had it all. So if life wasn't good enough for him, how could it possibly be good enough for others who don't have his skills?"  John Gorham is Executive Chef/Owner of iconic Portland restaurants Toro Bravo, Tasty n Daughters, Tasty n Alder, PLAZA DEL TORO and co-owner of Mediterranean Exploration Company, Shalom Y'all, and Bless Your Heart Burgers. Gorham believes that a chef’s cuisine and style is influenced by a trade route composed of travels, past work and cities lived in. 

This week I sit down with Lanny Lancarte of Righteous Foods. We discuss what it's like to start a restaurant and make it successful, the overall food scene here in Fort Worth and his thoughts on Beyond Meat. Sign up for the Healthy Conversations Newsletter.

Chef Mike Talks about his early rise restaurant and food service management , early woes of beginning his entrepreneurial dreams, and how he lives for the chaos!

This week we chat with Mona Leena an Executive Chef/Owner of pop-up restaurant Fallaha Dining. Listen as we learn how she ended up pursuing a career in food, why she took the leap to be her own boss, and the pros and cons that came with that decision.

Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto's Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario. Show notes… Favorite Success Quote or Mantra. Learning how to work together with the community is key In this episode, we discuss: Shaun's start in the hospitality industry after high school The importance of getting real life experience before investing in college Taking jobs based on what you are going to learn, and not necessarily make money How taking some time away can make a comeback in the industry stronger Physical and mental burnout and recovering from that stress in a high stress, large corporation Shaun's time in the butchering industry, strengthening his support for local farmers and butchers Adding music into your venue to offer more to community Maintaining the value of your restaurant and growth Supporting local community and impacting the lives of people who support your restaurant Lifelong learning from mistakes, and allowing them to work FOR you, not against you   Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? fresh local and foraged What is your biggest weakness? Not saying no What's one question you ask or thing you look for during an interview? What's your favorite thing to eat at home? What's your comfort food? What's a current challenge? How are you dealing with it? Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more. Share one code of conduct or behavior you teach your team. Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning. What is one uncommon standard of service you teach your staff? Give everything as much respect as you can. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Kitchen Confidential What's one piece of technology you've adopted in your restaurant and how has it influence operations? Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share. 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? Be honest with yourself. Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees. If you're going to do something, be passionate about it. Contact Info www.brucewinebar.ca/ Facebook: @brucewinebar Instagram: @brucewinebar & @crowbarandvariety   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 Shaun 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 James Kelly, or Jim for short, is a Southern New Jersey boy who relocated to Costa Rica nearly a decade ago. He is now the Executive Chef & Owner of Soma Chef Services, in addition to being a Partner in La Buena Paleta (which produces coconut water-based organic fruit & vegetable ice pops with superfoods in them) and the Owner of Dos Santos Taqueria (a cantina and food truck).   Soma is absolutely incredible – a collaborative effort between Costa Rica's finest food, beverage, and event planning professionals specializing in world-inspired gourmet and ingredients driven by Latin cuisine.   “Every client has a different thing that they’re looking for & you have to suss out that vibe. If people just want you to put some delicious food on the table then you do that – but if they want a dining experience, that’s when it becomes interesting.” –Chef James Kelly We also discuss: Jim’s backstory When Jim arrived in Costa Rica Fusing Asian & Latin American cuisine Cooking for the climate Transitioning from restaurant chef to personal chef Creating a personalized dining experience for clients The difference between running a catering company in Costa Rica VS the U.S. The rules & regulations of running a restaurant and bar in Costa Rica Jim’s fully solar powered food truck Chef James Kelly’s Recipe: Ingredients: 4 seeded yellow aji chili peppers (or two tbsp of aji pepper paste) ¼ cup fresh-squeezed lime juice 2 tbsp fresh-squeeze orange juice 2 thins slices of ginger, cut against the grain 1 medium garlic clove, peeled ½ tsp Himalayan sea salt (or other quality sea salt) 1 tsp finely minced cilantro 2 tbsp extra virgin olive oil ¾ pound of any fresh fish (1 to 1.5 inches thick)   Directions: Clean the fish, pat it dry, and put it on a plate in the freezer for about 40 minutes. You don’t want it to freeze – just get firm. Add first six ingredients into blender After that is properly blended, continue mixing while slowly drizzling in the olive oil When the fish is firm, not frozen, take it out of the freezer and slice it thinly against the grain Arrange the fish on a plate, pour the sauce on top, and sprinkle cilantro on top of that Resources: Check out somachefs.com Connect with Jim on Instagram: @chef_jameskelly Want to increase sales & improve service in your restaurant? Get 20% off TouchBistro at touchbistro.com/justforkingaround Get 15% off your supplements by using discount code “JustForkingAround” at OraOrganic.com Chef James Kelly’s Bio: Executive Chef James Kelly and Head Chef Max Dean, Co-Founders of Soma Chef Services, work exclusively with local and organic produce, sustainably caught seafood, and cruelty & hormone free meats to create inspired, customized, seasonal menus for the most sophisticated palates. They are the first choice for foodie couples looking for a memorable and delicious dining experience.   Having a background in the art of Japanese cuisine and immersing himself in Costa Rican culture, Chef James Kelly has been refining his culinary skills for nearly 20 years. He describes his style of cooking as a fusion of Asian and Latin American, but most importantly his dishes are a perfect balance of freshness, lightness, flavor and texture.  He opened Restaurante Soma at the Milarepa Hotel in 2004, and at the request of his patrons he began offering personal chef services. Just Forking Around is produced by Podcast Masters

Menu Stories celebrates this 50th episode with a very special guest: executive chef/owner Suzette Gresham of Acquerello, a beloved Italian restaurant in San Francisco’s Russian Hill neighborhood that boasts two Michelin stars. Listen to the episode and subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

Guest: Chef Kevin Ouzts Kevin Ouzts is the Executive Chef/Owner of the Spotted Trotter and the Cockentrice. Kevin discusses his culinary influences and his path to becoming a charcutier.  Then we discuss all things meat: salumi, sausages, smoked meats, etc. Host: Amanda Plumb

Having a conversation with Yolanda Graves-Jefferson, Executive Chef/Owner of Blck Pearl Catering and Event Planning. Catering to others is what makes this Chef so special.

Ever wonder what the pork is in your takeout BBQ pork fried rice? It's a watered down version of char siu, the most popular variety of Cantonese roast meats. Lynda and Iris talk about what it is, how it makes the perfect lunchbox in Hong Kong, and where char siu has travelled. We interview Thomas Chen, Executive Chef/Owner of Tuome on Cantonese roast meats and how he incorporates it into his contemporary American restaurant's menu.