Podcasts about executive sous chef

What if there were a place where you could portal back to the wonder you felt as a kid? Universal's Epic Universe in Orlando, Florida, is a real-life, tangible immersion into worlds you couldn't actually visit...until now.  Epic Universe is more than a nostalgic journey through the past. It's your passport into a world where the impossible comes to life right before your very eyes!What You'll Learn: 2:36 What's special about Orlando's Super Mario Land3:26 Donkey Kong's US debut7:09 A fun and furious Viking flight in Isle of Berk9:17 Why Celestial Park is the place to be after dark10:57 Monster transformations at Dark Universe17:40 A visit to Harry Potter's Ministry of Magic20:52 The most technologically advanced ride at the parkToday, host Angie Orth is on location at Epic Universe, bringing you firsthand accounts of what it's like to visit the places we once thought were just make-believe. She interviews the people behind the making of these whimsical lands, learning how they came to life and the inspiration behind the magic. You'll experience the childlike wonder of worlds like Nintendo's Super Mario Land and Donkey Kong Country. You'll dig into the viral Mac N' Cheese Cones on the Isle of Berk (but you might have to share with the fire-breathing dragons). You'll take a 7 million star-lit journey through Celestial Park. You'll go deep into the monstrous underworld of Dark Universe, then grab a Butterbeer at the Ministry of Magic. Guests Featured:Andrew Padua, Creative Director for Super Nintendo WorldAnthony Armenia, Universal ProductsAnitra Pritchard, Senior Manager of Show Direction, Casting, and Creative SupportChristopher Colon, Executive Sous Chef, Research & Development Cathy Fisher, SVP of Parks Global MerchandisePete Carcillo, Senior Creative Director of Dark UniverseGary Blumenstein, Senior Director of Creative DirectionConnect with:Universal Epic UniverseWhat are YOU most excited to experience at Epic Universe? Tell us in the comments! Connect with AAA:Book travel: https://aaa-text.co/travelingwithaaa LinkedIn: https://www.linkedin.com/company/aaa-auto-club-enterprisesInstagram: https://www.instagram.com/AAAAutoClubEnterprisesFacebook: https://www.facebook.com/AAAAutoClubEnterprises

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

Vicky Gurovich has recently been promoted to Executive Sous Chef at the Belmond Mount Nelson Hotel in Cape Town. It's been a long time coming. She was head of pastry there under Chef Rudi Liebenberg and now runs the kitchen under the steady hand of Executive Chef Luke Barry. Together they've driven innovation in the iconic 'Nellie' Hight Team Tea and have launched a Saturday Braai experience for guests, as well as an extension of the Planet Bar serving a Mediterranean-inspired menu driven by local produce. We chatted about the revered hotel's commitment to working with sustainable local supplier and the importance of this 125-year-old institution's footprint on the culinary landscape of cape Town. Small wonder the 'Pink Lady' was recently named the best hotel in Africa and currently sits at number 28 on the World's Best Hotels list. It was so good to sit and natter with Vicky.Send us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Kali ini, Ray Janson Radio berada di Bali, tepatnya di The Apurva Kempinski Bali. Kita akan berbincang bersama I Kadek Sumiarta (pemenang Young Talents Escoffier Asia Pacific) dan para mentornya, antara lain: Chef Yoann Mathy (Executive Chef), Chef Ho Weng Kit (Executive Sous Chef), dan Chef Jean-Yves Leuranguer, M.O.F 1996 (Executive Sous Chef). Kadek akan mewakili Indonesia dan negara-negara Asia Pacific dalam kompetisi World Young Talents Escoffier di Paris pada November 2024 mendatang. Ini merupakan bagian dari program The Apurva Kempinski Bali, "Powerful Indonesia: Bhinneka Tunggal Ika," dengan salah satu pilarnya, Sustainability, yang berfokus pada pemberdayaan talenta lokal. Episode ini adalah kolaborasi antara Ray Janson Radio dan The Apurva Kempinski Bali. Tonton video selengkapnya di #RayJansonRadio. #454 SUPPORT CHEF INDONESIA, TAKLUKKAN KOMPETISI DUNIA! | RAY JANSON RADIO Enjoy the show! Instagram: The Apurva Kempinksi Bali: https://www.instagram.com/kempinskibali/ DON'T FORGET TO LIKE AND SUBSCRIBE ! Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio TikTok: https://www.tiktok.com/@rayjansonradio Let's talk some more: https://www.instagram.com/rayjanson #RayJansonRadio #FnBPodcast #Indonesia

This episode is presented by Bristol Brewing, a Side Dish Dozen member. Bristol Brewing celebrates 30 years of brewing beer in Colorado Springs this year, and has created a destination for high quality craft beer and food inside the old Ivywild Elementary building. Visit https://www.bristolbrewing.com to find out what's on tap! In this episode of tap&table, co-hosts Ryan and Matthew had to pull out the collared shirts as they sit down with three of The Broadmoor's talented chefs: Randi Powell, Rocio Palmer and Tia Allen. These incredibly talented women are raising the bar at each of their establishments inside the Springs' five-star hotel at the mouth of Cheyenne Canon. About the Chefs: Randi Powell is now Chef de Cuisine at Ristorante del Lago, known for authentic Italian dining. Most recently, Powell was The Broadmoor's Wilderness Chef, overseeing culinary operations at Cloud Camp, the Ranch at Emerald Valley, and Fly Fishing Camp. She was raised in Connecticut and attended Colorado College before starting her culinary career in The Broadmoor's Culinary Apprenticeship Program, where her first kitchen was (fittingly) Del Lago. Rocio Neyra Palmer is Chef de Cuisine at Summit, an American Brassiere. Palmer was raised in Peru, where she fell in love with the culinary arts by sharing a kitchen with her grandmother. She formally studied cooking in culinary school but also pursued a degree in farming and agronomy, which has deeply informed her devotion to seasonality and whole-animal, zero waste cooking. She joined The Broadmoor in 2008 as an International Culinary Extern and has held a litany of positions at the resort, most recently as sous chef at Ristorante del Lago. Chef Tia Allen is the Executive Sous Chef of Restaurants at The Broadmoor. Chef Tia has been a valued member of the Culinary Brigade at The Broadmoor since October 2014. Chef Tia originally joined from the Sea Island Resort in Georgia where she spent 6 years honing her skills in various outlets. Throughout her 9 years with us, Chef Tia has ventured into a variety of culinary operations including assisting in the opening of Ristorante Del Lago as a Jr. Sous Chef. While in Ristorante Del Lago, she was instrumental in assisting with the Grand Opening of Natural Epicurean and the continued success of Play within its inaugural year. Chef Tia then joined Summit as a Jr. Sous Chef and operated the outlet as the Interim Chef de Cuisine. In 2018, Chef Tia seized the opportunity to join the Banquets team by accepting the position of Sous Chef of Garde Manger. In 2020, Chef Tia became the Ristorante Del Lago Sous Chef and later excelled as the Ristorante Del Lago Interim Chef de Cuisine. Chef Tia was later promoted to Chef of Garde Manger Banquets in 2021, where she has been instrumental in the success of the Banquets Team. Chef Tia has been a prime example of dedication and hard work throughout her time with The Broadmoor. Subscribe, or die! Just kidding, but please subscribe? We're getting better, but still 85% of those who watch our episodes aren't subscribed, and it would mean the world to us if you'd like, subscribe and even hit the bell for notifications of our upcoming episodes! We have some amazing next guests lined up, so it means a lot that you've taken the time out of your day to watch/listen to our podcast. Follow tap&table on Facebook: ⁠https://www.facebook.com/tapandtablepodcast⁠ Follow tap&table on Instagram: ⁠https://www.instagram.com/tapandtablepodcast⁠ About tap&table: tap&table is a comprehensive food and drink podcast for the Pikes Peak region presented by Matthew Schniper (Side Dish) and Ryan Hannigan (Focus on the Beer/Focal Pint). Combined, Matthew and Ryan have 30+ years experience covering food and beer here in Colorado Springs.  Our aim is to elevate voices and ideas directly from the local service industry community with commentary, insight, guests and the TableStakes product-of-the-week segment. By default, each episode will be nomadic by nature, recording via pop-ups in various unique local spaces, to provide texture and ambiance from those environments.

Potawatomi Casino Hotel Executive Sous Chef Patrick Sepe joins Wisconsin's Midday News to talk about the culinary experience everyone can enjoy at the Potawatomi Casino Hotel. Chef Sepe also brings in an array of food and drink for Greg and Jessica to enjoy from Cream City Coffee in the Potawatomi.

Embark on a flavor-filled odyssey with the remarkable Chef Laura Lipoufski, whose life is a tapestry woven with her family's Italian and Native American heritage, and the pastoral charm of farm living. Each morsel of Laura's story is a testament to the power of roots, determination and the magnetic pull of her culinary passion. She shares her journey of 34 years in the Food Industry climbing the culinary ladder.  We highlight 22yrs at the renowned Canyon Ranch Resort where she learned to balance the sweet with the savory moving from pastry cook, to Pastry Chef and finally Executive Sous Chef.  She now resides as Food Service Director at Kimball Farms, continuing to make a difference in peoples lives. She embraces leadership in the heat of the kitchen unfolds in our latest heart-to-table conversation. Thank you Laura!!Thank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Studio Recording & Editing Support:Intro/Outro Creatorhttps://www.jacksonwhalan.com/Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

Chef Fullilove's culinary journey has taken him from Ohio to New York to the Caribbean, ultimately landing him in the fresh food paradise of California. Along the way, he honed his skills under the guidance of some of America's top culinary figures. Recognized as one of the nation's emerging culinary stars, he is committed to innovative cuisine, sourcing the freshest ingredients, championing sustainability, working closely with local producers, and adhering to his simple credo: "Passion. Exuberance. Balance." With an extensive career that includes stints at esteemed restaurants in Ohio, the US Virgin Islands, and the Caribbean, and as Executive Sous Chef in New York, Chef Fullilove has immersed himself in California's vibrant farming scene, leading him to establish Barbara Jean Los Angeles (BJLA), a culinary haven - where he brings his interpretation of African American soul food and globally inspired comfort cuisine to fine dining, catering, and pop-up experiences throughout Southern California. Shop his hot sauce here!Elevate Your Brand is the #1 marketing podcast for entrepreneurs and “wantreprenuers” looking for insider tips and secrets from the most exciting new and growing brands in Los Angeles and the US at large. Each week, entrepreneurial special guests join Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, to discuss the marketing failures and successes that have brought their brands to the next level. Learn from real-life experiences and be inspired by leaders in your industry about how smart digital and experiential marketing can elevate your brand.

Jake & Jake sit down with Dafne Mejia, Private Chef and runner up on Season 21 of Hell's Kitchen to discuss her passion for cooking, bourbon and much more.  Of course, Jake L. had to talk about his passion for cooking during this episode. Tune into the latest episode of Off Hours with Bourbon Lens on your favorite podcast listening app today. During this podcast, we discuss a story involving a DUI and the impact that can have on one's life.  We ask you to please drink responsibly in your Off Hours. Thanks for listening to another episode of Off Hours with Bourbon Lens. Check out new episodes of Off Hours with Bourbon Lens streaming now here. This has been another production of Bourbon Lens LLC.  Thank you for your continued support. Scott & Jake Bourbon Lens About Off Hours Off Hours Bourbon is made for afternoon relaxations and late night convos as it dispels the idea that you have to wear a suit to drink a glass of Bourbon or that it can only be enjoyed poured over rocks at the end of the day. The award-winning liquid is aged in American white oak barrels for over 5 years. Tasting notes include aromas of creamy vanilla, hint of nutmeg and toasted pecans, rich notes of cinnamon and a silky finish of lingering honey.  You can find out more about Off Hours with Bourbon Lens here.   About Dafne Mejia Born in Los Angeles in 1992, Chef Dafne is the daughter of Suyapa and Luis, first generation immigrants from Honduras. Dafne started her career by following the American Dream, seeking to fulfill her parents' hope for a better life in the land of opportunity. En route to becoming an OBGYN, Dafne attended SFSU where she was a biology major and quickly realized this was not her dream, but the dream of her parents. From early in her childhood, Dafne's creativity was what brought her the most joy. As she realized medicine was not her true passion, she made a bold transition and decided to follow her heart to the creative arts. Committed to forging her own destiny, Dafne enrolled in The Art Institute of California - San Francisco where she graduated with an Associates degree of Science in the Culinary Arts. During her education, Dafne started apprenticing under a Certified Master Chef, learning the art of cooking at the highest level for four years. Moving back to Los Angeles in 2015, Dafne began cooking as a private chef for Aubrey ‘Drake' Graham, a high profile assignment that catapulted her to a Sous Chef level. Following her time as a personal chef, Dafne was soon hired by a fine dining Vietnamese restaurant, allowing her to hone new skills, honor different traditions and discover a new level of respect for the sometime tedious process of cooking. For most of her culinary career, Dafne's primary love has been found in Italian cuisine. Her specialty, and most requested dish is born from the craft she's perfected through more than ten thousand hours of meticulous work: Handmade Corn and Truffle Ravioli. Reminding her of her Latin American roots, Dafne fell in love with the culinary traditions of Italy as she proclaims, both cultures' cuisines are  “dominated by grandmas”. Following her passion for pasta, Dafne worked under many talented Italian Chefs, who all imparted their own expertise and artistry, ultimately inspiring Dafne to lean on her creativity in the kitchen. In 2019 Dafne became the Executive Sous Chef at Spring Place, a private membership club in the heart of Beverly Hills. After helping to organize and build the restaurant from the ground up, Chef Dafne (and the rest of the culinary world) was rocked by the arrival of the pandemic. Though not discouraged for long, Chef Dafne was able to shift and once again, re-entered the private chef world. While working as a private Chef Dafne was able to indulge in new found creativity, playing around with the culinary arts on her social media - creating captivating stories of her pasta making endeavors. It was through this that she began to gain some notoriety, and towards the end of 2021, Dafne was invited to partake in the world renowned cooking show, Hell's Kitchen.

On today's episode the crew sits down with Executive Sous Chef & Owner of ACTaylor Consulting, Andrew Taylor. They deep dive into the world of culinary and the journey Mr. Taylor had to go through to get to the point where he is owning his own culinary consulting business. Stick around after the interview to listen to a food heavy Pick Em' and Leave Em' for the week and let the crew know what your best meal would be! --- Send in a voice message: https://podcasters.spotify.com/pod/show/enlightenedonespodcast/message

Host Jennifer Zyman is joined on The Food that Binds by chef J. Trent Harris of MUJŌ Sushi in Atlanta. Harris, raised in Kentucky, comes to Atlanta from New York City, where he has worked for the past decade. He has worked behind the counter of some of the best sushiya in the world, including as Executive Sous Chef at Shuko in New York City and at Sushi Ginza Onodera in Tokyo and New York City, where alongside Master Sushi Chef Masaki Saito they earned Two Michelin Stars. Classically trained in both Edomae Sushi and Western Cuisine, Chef Harris earned a Michelin Star while serving as the Chef de Cuisine of Aldea in New York City. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman,  www.jenniferzyman.com Editor and producer: Carson Shanklin

Dirk Böttcher ist Executive Sous Chef an Bord der Schiffe. In dieser Folge erzählt er AIDAradio Talk Moderatorin Janine Drynda, wie er seine Karriere bei AIDA gestartet hat und was es braucht um Executive Sous Chef zu werden. Außerdem gibt es wieder die Jobs der Woche bei AIDA.

Chef Deseree (Dez)'s culinary journey started after working in the finance sector in New York City in the early 2000s, before deciding to pursue a lifelong passion for cooking that had been simmering on the back burner for years. She came by it honestly – her culinary desire was instilled in her at an early age while growing up in a multigenerational family of talented home cooks in Taiwan and eating at night markets and street stands with friends. She went back to her roots, enrolled at the French Culinary Institute and from there embarked on a decade-long career that saw her hone her skills and climb the culinary ladder at some top New York City restaurants, including La Grenouille, Oceana and Locanda Verde. She moved to Vancouver, Canada in 2016 and stepped into the role of Executive Sous Chef at CinCin Ristorante + Bar, before joining the team at Old Bird as its opening chef in 2020 and then moving on to the role as executive chef and sales director at Fresh Ideas Start Here (FISH) during the pandemic. Chef Dez most recently competed on season 10 of Top Chef Canada and finished as runner-up. She is now the Head Chef at Blank Canvas Catering with the Joseph Richard Group. Join us as we chat about growing up internationally, international schools, family, following your passions, dreaming big, age being just a number, cooking, food, guilty pleasures, culture, people, competition, and of course, Top Chef Canada Season 10! Dez can be reached at: Email- dezlo_617@yahoo.com Facebook-https://www.facebook.com/dez.lo.9 Instagram-chefdezlo benthere.org #dreambig #globalliving #thirdculture #nyc #taipei #hongkong #vancouvercanada #canada #chef #topchefcanada #ageisjustanumber #cheflife #growingupglobal #dowhatyoulove #family #chosenfamily #taipeiamericanschool #cooking #followyourheart Show less --- Support this podcast: https://anchor.fm/ben-voegele7/support

In this episode, chef Noel is joined by one of Toronto's top chefs Joe Friday to share his culinary journey and to talk more about The chef Collective battle culinary competition. Chef Joe also gave us some tips on how to make the perfect burger and how to own your kitchen confidence when entering a culinary competition.  About Chef Joe Chef Joe Friday is an acclaimed chef, restaurateur and entrepreneur, currently based in Toronto. Born in North Carolina, raised in Japan, and trained in French Cuisine, Chef Joe graduated top of the class in Restaurant Management from The Culinary Institute of America in New York. He started his culinary career at 20 as one of 10 individuals invited to train at Walt Disney World's culinary program.  He then worked across Europe, Asia and the U.S., including staging with Thomas Keller at French Laundry, as a Saucier Nobu in Honolulu, and as the Executive Sous Chef at the Hilton Hawaiian Village. In 2011, Chef Joe moved to Canada to be part of the opening team for Peter Oliver and Michael Bonacini's Luma at TIFF Bell Lightbox in Toronto. He then joined the team that opened Bar Mozza (now closed) and became part owner and Executive Chef of ViaVai (now closed).  In 2013, Chef Joe Friday founded The Chef Collective, a chef-driven organization committed to supporting local and worldwide chefs by providing them with a platform to showcase their talents through live culinary battles. In 2016, Chef Joe brought his love for Hawaiian cuisine to Toronto, and opened, as part owner and chef, the popular quick service poké restaurant Calii Love. In 2019, Chef Joe opened Friday Roots, a soul food restaurant in Toronto, which marked a return to his North Carolina roots with a menu featuring treasured family recipes.  Follow us on Social  www.instagram.com/whatscookingwithchefnoel www.facebook.com/Iamchefnoel Chef Joe Friday instagram.com/@chefjoefriday --- 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/whatscookingwithchefnoel/message

Correspondent Tom Wilmer visits with SF Ritz Carlton Stephen Power, G.M; Diego Gentili, Hotel Manager; Patrick O'Sullivan, Executive Chef and Chris Bean, Executive Sous Chef.

Rachel Miller first fell in love with cooking while working at a small restaurant on the coast of Virginia, where she's from. It was there that she discovered the sensory impact of terroir, since the restaurant sourced ingredients from nearby farms and local fishermen. She also discovered a love for butchering and charcuterie, which quickly propelled her to move to Boston to pursue an entry level butchering job at Lionetti's in the South End. Over the next 12 years, Rachel studied and cooked every day working her way up in some of the best kitchens in Boston, most notably as Chef de Cuisine at Clio, Ken Oringer's flagship restaurant. Prior to Clio, she was named one of Zagat's 30 Under 30: Boston's Hottest Up and Comers, as Executive Sous Chef at Bondir. Once Rachel ran out of opportunities operating other chef's kitchens she decided to move forward and open her own restaurant. For over 2.5 years she worked as a private chef and booked Nightshade Pop Up dinners in and around Boston and the North Shore, learning and growing into her own style. In October of 2019 she opened her first baby, Nightshade Noodle Bar in downtown Lynn, MA where she lives and can be found cooking on the line every night. Follow Rachel for a glimpse from behind the scenes of the Nightshade Noodle Bar kitchen and her next project, Sin City Superette, next door. Check out episode 923 with Brendan Vesey as mentioned 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!) Favor success quote/mantra: "Everything I do is to the best of my ability." In this episode with Rachel Miller we will discuss: Travel when you are young Mentors Ego Pop ups Insurance Marketing Building a diverse clientele Creating an email list Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Compassion What is your biggest weakness? Compassion What's one thing you ask or look for when interviewing/growing your team? "Why are you here?" What's a current challenge? How are you dealing with it? Hiring Share one code of conduct or behavior you teach your team. "Everything we do is to the best of our ability." What is one uncommon standard of service you teach your staff? Keep a record of what regulars order to reference the next time they come in What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy What is one thing you feel restaurateurs don't do well enough or often enough? Thank their staff 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? Apply an admin fee and pay everyone fairly Do everything to the best of your ability Keep your sidewalk clean Contact: Email: rachel@nightshadenoodlebar.com 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 Rachel Miller 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!

Ingo Biller ist aktuell an Bord von AIDAsol und als Executive Sous Chef beschäftigt. Wie er in diese Position kam, wie sein Alltag aussieht und welche spannenden Jobs noch so auf euch warten, das erfahrt ihr in dieser Folge mit Talk Moderator Janine Drynda.

In this episode, Steve is joined by long time friend and former colleague, Jorge Ramos. Jorge is the Culinary Director of the Americas at Hilton Hotels and Resorts. Jorge has an impressive track record of former roles such as Director of Food & Beverage and Culinary at Conrad Hotels & Resorts, Executive Sous Chef at 1 Hotels, Executive Chef at The Ritz-Carlton, just to name a few. Jorge and I met when we were both working at Loews Miami Beach and it has been inspiring to watch him grow as a leader in the hospitality industry. Throughout this conversation, Jorge talks about how his journey in hospitality, from working at McDonald's to his current position as Culinary Director of the Americas at Hilton Hotels and Resorts. This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special San Diego Design Week episode, Tara Monsod, executive chef of ANIMAE, joins me to continue our exploration of inspiration and the senses with the sense of taste. Tara shares how she leads with taste to design beautiful dishes and describes just how intensive the process can be to bring an idea to the plate. She also walks us through her journey to becoming a chef, describing how her culture has greatly influenced her both personally and professionally. Tara's desire to collaborate and share inspires others to step out of their comfort zone and try something new. Guest Bio In her first executive chef role, Tara Monsod brings over a decade of kitchen experience, a lifetime of passion, and a culinary perspective shaped by her upbringing as a Filipino-American to Puffer Malarkey Collective's ANIMAE. Her culinary journey has placed her in some of San Diego's most prominent restaurants, including Richard Blais' Juniper & Ivy, Brian Malarkey's Herringbone and Burlap, and Nancy Silverton's Mozza. Studying under Nate Appleman as Executive Sous Chef at ANIMAE, she continued to hone her fine-dining craft while also experimenting with pushing forward the Filipino flavors she's always known. Now working alongside Celebrated Chef Brian Malarkey as Executive Chef, Tara's interpretation of ANIMAE gives diners a chance to experiment with new dishes, like the Tuna Kinilaw, the Caviar Shrimp Toast, and the Kare Kare Short Ribs with bagoong peanut oil. Mirroring Malarkey's emphasis on hospitality and generosity, Tara can be seen walking the dining room on any given night, greeting guests, engaging and educating them on a particular spice or cooking technique. Sharing her cuisine motivates and moves her, and her hope is to become a culinary ambassador and mentor to the legions of Asian American and Pacific Islander cooks who are looking to break into the restaurant industry. Featured in this episode Featured candle: Beeswax candle fromhttps://www.mithrascandle.com/ ( Mithras Candle) Featured brew: https://paruteabar.com/products/lemongrass?_pos=1&_sid=7153fc13c&_ss=r (Lemongrass Tea) from Paru Tea Bar Featured Tarot deck: https://www.barnesandnoble.com/w/the-rider-waite-tarot-deck-pamela-colman-smith/1136336735 (Rider-Waite Colman Smith Tarot) Connect with Tara and ANIMAE Links: https://www.animaesd.com/ (ANIMAE Website) https://www.instagram.com/animae.sandiego/ (ANIMAE Instagram) https://www.instagram.com/small_fry42/ (Tara's Instagram) Are you an interior designer or are you interested in Holistic Interior Design? Check out my membership program, the https://bewitching.txfunnel.com/ (Design Coven)! This program is a real-world industry mentorship for Holistic Interior Designers that has everything you won't find in traditional design school curriculum. You'll learn from practicing interior designers working on real life projects, and get access to cutting edge vendors, suppliers, furniture makers, textile designers, and design resources that I've curated over my 17 years of design experience. As a member, you'll have the opportunity to build valuable relationships of your own. https://bewitching.txfunnel.com/ (Learn more). Connect with Rachel Larraine https://www.rachellarraine.com/ (Website) https://www.instagram.com/rachellarraine/ (Instagram) https://www.patreon.com/Bewitching (Patreon) https://crawfordpallini.com (Interior Design Services)

Take It Personal Chef Service is the culmination of my experience over the last two decades as a professional chef, combined with my desire to serve food in the way that I remember my fondest memories of meals - around the dinner tables with friends and family.Growing up on the rivers and lakes in rural western Kentucky, I first developed a connection with food through a lifestyle of hunting, fishing, farming, and most importantly- sharing food with family and friends.After attending culinary school, I worked my way up through several kitchens, and established my career early on working as Executive Sous Chef for one of the nation's largest microbreweries in Louisville, KY. I eventually moved to Nashville, TN where I became Executive/ Corporate Chef of multiple restaurant & pub venues, catering private meals for music, sports, and film industry clientele.In the Spring of 2017, I moved with my wife and 3 children to Florida's Emerald Coast to permanently live in our favorite vacation paradise. I have always had a strong affinity for the coastal cuisine of this area, and have continued to love creating new and innovative concepts with the area's best ingredients.People always ask me what my favorite food to cook is... The answer is whatever is freshest, whatever is most natural, and whatever brings people we love together. Learn more about Josh here!Learn more about Path to Podcast Success here!

Hi there — happy Tuesday! We’ve got a great conversation for you today with author Adrienne Cheatham on her first cookbook, Sunday Best. Check out the episode and more—featured recipes!—below. But first, a few announcements:Our Summer Cookbook Club is in full swing and we’re baking our way through Jessie Sheehan’s Snackable Bakes. Next Tuesday, we’ll come together on Zoom with Jessie to make a cherry clafoutis (if you’d like) and to discuss cookbooks, sweets, and more. Reserve your seat now! Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:And now, here’s Adrienne:Episode 135: Adrienne CheathamThis week, we’re joined by Adrienne Cheatham to discuss her debut cookbook, Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook (with Sarah Zorn).Adrienne is a Chicago native who grew up spending a lot of time in the restaurants that her mother managed. She was drawn to the kitchen and, before long, it became a safe place for her to thrive.After college, Adrienne dove into the back of the house, working in kitchens and enrolling at the Institute of Culinary Education. From there, she landed at Le Bernardin under Chef Eric Ripert, where she spent eight years and worked up from a commis to the Executive Sous Chef of the 3-Michelin star restaurant. She went on to work as the Chef de Cuisine of the Marcus Samuelsson Group, where she helped open new concepts and served as executive chef of the flagship Red Rooster.And of course, through it all were cookbooks. As Adrienne tells us, she worked with both Eric Ripert and Marcus Samuelsson on their books before she landed a deal of her own. And that debut book, Sunday Best, builds on the longstanding family tradition of gathering for a Sunday meal. The roots of the name actually run back to the days of segregation, when enslaved Black people would wear their “Sunday best” in order to “demand respect from those who didn’t accept them as equal.”Today, Adrienne — who also came in second place on season 15 of “Top Chef” — also hosts virtual Sunday Best conversations on her Instagram, an extension of the Sunday Best pop-up dinners she planned pre-pandemic. And now her first cookbook, she brings the “weekend spirit” to everyday cooking with 100 recipes ranging from grilled skirt steak with mustard-green chimichurri to green tomato chili to yuzu banana pudding. Bonus Content This WeekPAID SUBSCRIBERS (you can become one!) this week will get two featured recipes excerpted from Sunday Best: Sweet Potato Gnocchi with Bacon and Grilled Green Tomato Salad with Buttermilk Vinaigrette and Pepitas.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.We’ve got a great show for you today. Check out my conversation with Adrienne, and thanks for joining us to #TalkCookbooks. –Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

In this episode, Steve is joined by Chef Gordon Maybury, the Director of Culinary at the JW Marriot Miami Turnberry Resort & Spa. Chef Gordon is an incredible creative culinary professional with more than 30 years of progressive, worldwide experience in the Hospitality industry. Some of Chef Gordon's former roles include Executive Chef at The Arizona Biltmore, Executive Chef at PGA National Resort and Spa, and Executive Chef and Executive Sous Chef at renowned properties such as Loews Miami Beach Hotel and Peninsula Hotel in New York. In this conversation, Chef Gordon talks about his journey as a chef that has taken him all over the world and the lessons he has learned while working in hospitality. This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

¿Por qué escuchar esta entrevista? Franz abrió, junto a su esposa, el restaurante Aragua. Al poco tiempo, Aragua obtuvo excelentes menciones y calificaciones en la Guía Michelín y en la Good Food Guide, la guía gastronómica británica de mayor reputación. En el año 2005 se mudó a Estambul para convertirse en Executive Sous Chef del Ciragan Palace Hotel Kempinski, en aquel momento considerado el mejor hotel de Turquía, entre los primeros 5 hoteles de Europa y el noveno mejor hotel del mundo. Fue entre el 2007 y el 2016 el Chef ejecutivo del Hilton Amsterdam. Y entre 2016 y 2018 fue el Chef ejecutivo del Athenee Palace Hilton Bucharest. A partir de este año y a la fecha ha estado de vuelta como Chef ejecutivo del hotel Hilton Amsterdam y ha dirigido la cocina de Roberto´s, el restaurante italiano más premiado de Holanda. Franz ha obtenido reconocimientos internos de Hilton como el 3er lugar al mejor chef del año en el área de Europa, Medio Oriente y África, así como mejor chef del año en Europa. Regla #1: Hay que darse golpes de estado periódicamente. Regla #2: Hay que tener demasiado fuelle y trabajar demasiadas horas. Levantarte todas las mañanas aunque te duela el cuerpo. Regla #3: Tener piel gruesa para recuperarse de los fracasos. Regla #4: No tener una visión cortoplacista sino de largo aliento. Cronomarcadores 00:00:13 Presentación del invitado. 00:02:23 ¿Qué busca Franz Conde? 00:04:00 Hay que darse golpes de estado periódicamente. 00:04:54 ¿Necesita un cocinero cambiar constantemente? ¿Qué representa ese “cambio”? 00:06:41 La influencia de la madre dentro de la cocina venezolana. 00:10:45 Sobre sus inicios en el CEGA, junto a Rafael Lovera. 00:13:43 ¿En qué radica la importancia de la lectura en la cocina? 00:16:32 Proyecto Aragua: ¿qué fue y por qué ese nombre? 00:21:55 ¿Por qué es una ventaja ser venezolano cuando se es Chef? 00:26:33 ¿Cuáles técnicas caracterizan a la cocina venezolana? 00:30:15 Paralelismos de la cocina mundial con la venezolana. 00:33:06 ¿Qué significa para Franz ser “un mediador entre la naturaleza y la boca”? 00:38:10 Si lo que sirve un Chef es reflejo de sus angustias, ¿cuáles son las de Franz? 00:44:03 Hay que tener demasiado fuelle y trabajar demasiadas horas. Levantarte todas las mañanas aunque te duela el cuerpo. 00:46:08 Sobre Franz como estudiante de ingeniería en la UCV. 00:50:09 ¿De qué manera está presente la Historia del Arte en la cocina de Franz Conde? 00:52:05 ¿Cuáles son la claves de excelencia de Franz Conde? 00:53:15 Tener piel gruesa para recuperarse de los fracasos. 00:53:57 No tener una visión cortoplacista sino de largo aliento. 00:54:31 ¿Qué celebridades ha atendido Franz? 00:58:14 ¿A quién quisiera cocinarle Franz Conde alguna vez? 00:59:37 ¿Las redes sociales banalizan la cocina? 01:03:19 ¿Cuál es el mejor cumplido recibido? 01:04:57 Sobre los secretos de la cocina profesional. 01:06:41 Palabras para aquel que busca el éxito. 01:12:09 Ultílogo.

Today we are hosting the legendary groundbreaking celebrity chef Katsuji Tanabe. Katsuji comes from humble upbringings. Coming to America at 18 years old, Tanabe struggled to make ends meet. He lived a quaint life in Los Angeles where he shared a one bedroom apartment with his mom and sister; working multiple jobs to get by.  Chef Tanabe's big break came in 2005 when he was promoted to Executive Sous Chef at Mastros and was later asked to appear in PBS' “Cooking Under Fire.” Since then, he has appeared on multiple television shows including Top Chef, Food Fighters, and Chow Masters.  Throughout his rise to fame, Chef Tanabe stayed focused on his goal of owning world renown restaurants. Today, Tanabe owns 6 restaurants across North America with plans to open another in 2019. Chef Tanabe has mastered the art of Kosher Cooking and takes prides in the authenticity of his recipes. He also works with Rabbi's to ensure that the ingredients he is using are 100% Kosher. Katsuji found a sense of home in Judaism and the faith has brought him closer to his craft and his spirituality. Connect with Reena bettercalldaddy.com linkedin.com/in/reenafriedmanwatts instagram.com/reenafriedmanwatts twitter.com/reenareena   Me and my daddy would love to hear from you ratethispodcast.com/bettercalldaddy Subscribe and leave a five-star review podchaser.com/bettercalldaddy      

Apply the traits of a child from a Jewish mother fused with Middle Eastern teachings to a black woman in the Mid - West and you'd get Chef Q. Ibraheem. Culinary art school was a farm in Georgia, a chair to stand on over the stovetop while being taught recipes in her mother's kitchen and her father's halal poultry shop in Detroit's Eastern Market, America's largest farmers market. Chef Q's hospitality career began immediately after high school in Greek restaurants where she began in the front of the house. Determined to cook she applied for a culinary apprenticeship where she was given the opportunity to apprentice with a Top Chef. Traveling through the restaurant scenes in Detroit, Atlanta, and Chicago she scored a position at Michelin starred Elizabeth, and moved quickly to another kitchen to work as an Executive Sous Chef. After acquiring the skills for training staff that became kitchen teams she became an Executive Sous Chef, Executive chef, and then Corporate Executive Chef at P.S. It's Social a restaurant training program for ex-offenders and at-risk young adults. Chef Q develops culinary art curricula for workforce development programs and 501c3's that focus on cultural awareness through food diversity. Her curricula has been implemented by Oakton Community College / Workforce Development Department where she began a new passion as a culinary art instructor. She showcases her culinary, educational, and agricultural backgrounds at private dinner tables as Owner & Executive Chef of Teertsemasesottehg - Secret Location Underground Supper Club and employs youth that has completed her culinary training programs. Chef Q.Ibraheem serves as President on the board of The Evanston Food Exchange, an organization that focuses on 86'n food insecurity. She is also the Operations Manager of the Foster Street Urban Agriculture Program. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Linnea Shively and Theresa Carroll talk about Hillsdale's Thanksgiving Dinner and favorite Thanksgiving dishes with new Executive Sous Chef of Catering, Jason Straub.

Matthew Hogg, Executive ChefServing Since: 2020Phone Number: 520.621.5967 Email Matthew Hogg Matthew Hogg is a former resident of Austin, Texas, where he found his calling to cuisine when he was five years old cooking with his dad. His passion for Culinary Arts continued into high school and his friends where always more than happy to taste test his new menu creations. He says that the greatest compliment a chef can get is the silence a great meal brings, because everyone is too busy eating to talk. Chef Hogg attended Texas Culinary Academy School of Le Cordon Bleu. After culinary school Matt quickly rose through the ranks and joined the Club Corp family in 2014 as an Executive Sous Chef at the Baylor Club in Waco, Texas. His impressive skills and ability in the kitchen led to a promotion and relocation to the Plaza Club in San Antonio, Texas in 2017. Now a Tucson Resident, we are excited to have Chef Hogg join us at the Arizona Sands Club as he brings with him many years of cuisine creativity and what is sure to be a pallet pleasing menu for the members of our club. Joseph Erceg, Membership DirectorServing Since: 2020Phone Number: 520.621.7674 Email Joseph Erceg A native of Cedar Rapids, Iowa, and a graduate of Iowa State University, Joseph Erceg began his professional career in Tucson at Gates Learjet Corporation, leaving to become a partner in Erceg, Sitton & Bratt Advertising.  For more than thirty years, Joe managed and marketed several ad agencies and worked in account management for local radio, television, and outdoor companies.  As a professional and as a volunteer, he has worked heavily in the event management & sports marketing arenas.   In 2015, Joe adapted his expertise in sales & marketing to association management when he became the director of the Arizona Small Business Association's Southern Arizona office, then as president/CEO of the Green Valley Sahuarita Chamber of Commerce.  His love for amateur sports and dedication to our community has been demonstrated as a volunteer for a number of organizations including the Fiesta Bowl, Grand Canyon State Games, NOVA Home Loans Arizona Bowl, El Tour de Tucson, and Pima County Sports Authority. Joe has been a passionate supporter of the University of Arizona Athletics – a passion shared by his wife, Dalena, who played and coached high school and college basketball.   His adult children, Sean, Alec, and Madi, have loved competing in sports and have been lifelong Wildcat fans!  Next to his faith and family, Members at the Arizona Sands Club are Joe's top priority! 

How will you promote yourself? 2 Sharp Chefs met Chef Joana Rodriguez while they were all feisty line cooks working the opening at Bazaar Meat by Jose Andres on the Las Vegas Strip. The young cook displayed so much skill and potential already. Rodriguez was a badass, but she kept her “head down and worked hard” as many will tell you to follow in the professional kitchen. She moved on to help open Carbone at Aria, Chef Daniel Humm's Nomad at Park MGM, and Chef David Chang's Majordomo Meat & Fish - where she's now the Executive Sous Chef. Did we mention Rodriguez also did a stint at multiple Michelin starred Joel Robuchon? So what does she want to tell all of us about getting ahead in the hospitality business? Speak the F up! The chef tells Lorraine Moss and Louiie Victa how she gets cooks to be team players, why she's hiring most candidates who want to work right now, and what she does when guys walk right by her when looking for the boss. Find out more at https://2-sharp-chefs--a-microphone.pinecast.co This podcast is powered by Pinecast.

"Cooking is an art - have fun with it!" This is more than Chef Black's motto, it's his approach to life. Andrew's passion for food and cooking is evident in the way he challenges traditional rules and lets his creativity run wild. His unique outlook on life and cooking is a result of his island upbringing. A native of Jamaica, Chef Black grew up around constant cooking and fresh food, which sparked his passion for food. Cooking was always there for him as a getaway and as a way to discover the world.Andrew spent most of his early culinary career traveling the world and cooking throughout the Caribbean at various resorts. In 2001 Andrew headed back to the United States, where he joined The Peabody Hotel Group in Memphis, Tennessee as the Executive Sous Chef. In the summer of 2006, Chef Black went abroad once more to complete his culinary training at the legendary Ritz-Escoffier in Paris France. In 2007, he was invited to move to Oklahoma City to reopen the historical 4 Diamond hotel, The Skirvin, as Executive Chef. Chef Black then moved on to Williams & Associates Hospitality where he held the title of Vice President of Culinary Operations and played a key role in the culinary operations for the Colcord Hotel and Devon Energy - spearheading the development and opening of their two major restaurant concepts: Flint (tavern concept) and Vast (fine dining concept). Now, Chef Black has created something of his own as the Co-Founder and Executive Chef for Culinary Edge. This triple-restaurant concept consists of three separate restaurant experiences in one space - La Baguette Deep Deuce, Black Walnut, and Grey Sweater. Culinary Edge is pushing the boundaries of the dining experience, and Chef Black could not be more excited to be a part of that revolution. - All of these episodes are available on YouTube. You can connect with Andrew at: chefandrewblack.com You can connect with Nathan on Instagram :@TheNathanRuff --- Send in a voice message: https://anchor.fm/2052/message

Last week we spoke with Executive Chef Kenneth Williams who oversees the diverse dining options at Agua Caliente Resort Casino Spa Rancho Mirage. We're picking up the conversation with Chef Ken's Executive Sous Chef, Patrick Contreras. Now we're concentrating on … Continue reading → The post Show 428, June 5, 2021: Executive Sous Chef Patrick Contreras, Agua Caliente Resort Casino Spa Rancho Mirage appeared first on SoCal Restaurant Show.

Three Forks pop up restaurant puts the Table Bay Hotel’s executive sous chef Wesli Jacobs in the spotlight as he hosts a contemporary dining experience focused on fresh, locally sourced ingredients. See omnystudio.com/listener for privacy information.

Private Chef Josh Champion of Take It Personal Chef Service grew up in rural Western Kentucky hunting and fishing.  After completing his culinary education at Le Cordon Bleu in Orlando, FL, Chef Josh began his career as an Executive Sous Chef, working at several venues in Louisville, KY, and Nashville, TN. He catered for multiple private events for music, sports, and film industry professionals.  In 2016 Chef Josh, his wife Natasia, and their three children moved to Florida's Emerald Coast along the 30a corridor and began working as a private chef.  Chef Josh and I recorded this episode in a gourmet kitchen in the Wild Heron community near Rosemary Beach, FL. In addition to our conversation about the culinary and music industries (Josh also pursued a career as a Nashville songwriter), he cooked three amazing appetizers for our group, all of which were amazing! Stay tuned for our video version of this podcast which will appear on the OneSouthernMan YouTube channel soon.

It's Women's History Month thus your infallible restaurant whisperer is going to feature some of the best female chefs and restaurant owners in metro. We start out with the personable Soroya Khoury from Hen Mother Cookhouse. The Napa Valley trained chef has built up an enormous following. Likewise, Jasmine Willis Slewitzke of Gracious Plenty gained years of experience with Ford Fry's restaurants before turning Canton Street head over heels in love.  Nooshin Yazdani of Noosh Kitchen earned a loyal following before expanding the restaurant and menu, transitioning to a more formal atmosphere. Nahm Thongyoung, chef/owner at Nahm Fine Thai Cuisine was a soothsayer, among the first to open top-shelf cuisine in what once was a chain of fools. Sripapa Oyanturak of M Thai Street Food has a fancier menu and creature comforts than “street food” might imply.  Cakes by Darcy has a very loyal following purely by word of mouth. Who does better cupcakes? Not sure anyone. Two other young ladies also put out tasty and beautiful cakes, but also excel on the savory side. Safoora Kamali of Swan Café and Liud De Jesus Lopez, Liud's Cuban Bakery & Café are two small, but outstanding sweet and savory places. Belen de la Cruz of Empanadas & Pastries is getting noticed by big media. Not sure if her small eatery qualifies as “hidden” anymore, but it's still a gem.   Briana Carson has two locations of Crave Pie in both Parson's Alley and Alpharetta City Center. Arpena Satyu-Burge of Dutch Monkey Donuts brought great food to an area that is developing into the next great restaurant town. Michelle Liu and Karen Wang of Mama's Kitchen gets some more love from us.  Some key sous chefs at elite restaurants deserving of a mention are Jess Libatore, Sous Chef at Table and Main and Laura Orellana, Executive Sous Chef at Osteria Mattone Hope Nudelman, the top caterer in the state is now at Talk of the Town Catering. You can reach her for literally all your catering needs hope@TOTTAtl.com or at 770-594-1567. We love From the Earth Brewery in East Roswell for food, beer, and concerts! See the updates on who is performing on their Facebook page. Goin' Coastal IPA and Can't Find My Way Back home top the list of my favorite beers—so far.     Best sports betting picks are found at OffshoreInsiders.com, which traces its roots to scorephone days. Follow the Twitter sports betting feed for breaking gambling, sports handicapping, and wagering intel including free sports picks and information. Get gift cards with Bitcoin. Amazon, Target, Walmart; most of your favorite retailers and online destinations are likely available. Please like, subscribe, and comment on the official dad jokes YouTube channel.  Great scented wax, scents for you home, car, office, and warmers at DuffyScents.com. These great smelling scents are ideal for pet owners. You can order from anywhere in the world, but for local parties in Johns Creek, Alpharetta, Roswell, she is the Scentsy consultant! The best Scentsy Facebook group and find out about online Facebook Scentsy parties.  We love Mitch's Meats and Fish for meats, fish, homemade sausage, the best soups on the planet, tremendous sandwiches, and so much more.  Please like, subscribe, and comment on the official dad jokes YouTube channel. DuffyGifts.com allows you to order online from anywhere, but also home to ThirtyOne consultant Stephanie Duffy serving Alpharetta, Roswell, Johns Creek the place to go for gifts for all occasions from MyThirtyOne Gifts.

This is Part 2 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

This is Part 1 of a 2 part interview. Daniel Henderson began his hospitality career in Waterloo, Ontario. Graduating from both Chef Training and Food & Beverage Management programs at Conestoga College, he pursued his Red Seal Qualification at the Waterloo Inn and Conference Centre. Striving for change, Daniel moved west to Vancouver Island where he began studying the art of Sushi under several Japanese Chefs. Landing in Victoria, B.C. with the Oak Bay Marine Group, Daniel worked his way through the Island at several Japanese Sushi Restaurants until finally managing the Sushi Bar at beautiful April Point Resort and Spa. Ready for his next challenge, Daniel returned to his roots in Ontario in 2004, to French and Mediterranean kitchens. He worked at the Cambridge Inn and Conference Centre as Executive Sous-Chef and as Chef for Blackshop and Sole restaurants. It was in 2008 that Daniel took his passion back to the Asian cuisine and joined Bento Sushi as their Corporate Chef. In his role at Bento, Daniel managed culinary development for over 1300 chefs in over 400 locations across North America including 4 restaurants in Manhattan, New York. With Bento, Daniel opened more than 75 locations as well as led all culinary development during Bento's rapid expansion to the North Eastern United States. During his time at Bento, Daniel's sushi training also brought him to Japan where he experienced the art of Sushi first hand. While leading the culinary team at Bento, Daniel completed his Certified Chef de Cuisine designation in 2012. Alongside his C.C.C., Daniel's other achievements include having won the Alumni of Distinction award from Conestoga College and being nominated for the Ontario College Premier Award in 2013. Moving on from Bento, Daniel led the Food & Beverage team at Holt Renfrew in 2014, helping define dining and food moments and refining Food & Beverage concepts within the luxury retailer, while leading the opening of 2 Holts Café locations in Yorkdale & Vancouver. Shifting to the growing digital consumer demand, Daniel took his next step joining Chefs Plate in 2015 – Canada's leading direct-to-consumer meal kit delivery service. In his role as V.P. Culinary Innovation, Daniel led the Culinary, Sourcing, FSQA and Operation teams with a focus on rapid production development to provide Canadians fresh, speed scratch dinner solutions for time starved families coast to coast. Daniel led these teams to acquisition when Chefs Plate was acquired by the world Meal Kit leader, Hello Fresh in October, 2017. Today, Daniel works at Loblaw Companies Limited as Senior Director, Product Development – Meal Solutions. Currently, Daniel leads the Culinary, Sourcing, FSQA and Operations teams within Meal Solutions at Loblaw under the PC Chef brand - focused on helping Canadians solve dinner through both digital & traditional store fulfillment channels. The recent pandemic has led the Meals team to launch pcchef.ca – a next day delivery service of PC Chef and local restaurant meal kits with daily delivery. Instagram: @chef.hendo.eats Podcast Artwork by Zak Hannah @zak.hannah

Tyler Teass is the Chef/Owner of Al + Mae's in Crozet, VA.  Earlier in his career he worked his way through the kitchens of Charlottesville and eventually became the Executive Sous Chef of Rose's Luxury in DC and was part of the team when they earned their first Michelin Star.  After starting a family and some self reflection, Tyler decided to return home and start Al + Mae's which offers off site catering, in home catering and custom menus to provide a unique dining experience from a very talented Chef.Al + Mae's Websitehttps://www.almaescrozet.com/Al + Mae's Instagramhttps://www.instagram.com/almaescrozet/Kitchen Brain Podcast Websitehttps://www.kitchenbrainx.comKitchen Brain YouTube Channelhttps://www.youtube.com/c/kitchenbrainKitchen Brain Instagramhttps://www.instagram.com/kitchenbrain_podcast/ 

Chef Livinton “Levy” Bedminster was born on the beautiful island of Dominica and raised in St. Thomas, USVI. With over 20 years of experience in the culinary field, Chef Levy began cooking at age 13, and earned the title of Executive Chef by the time he was 15. During his high school years in the Virgin Islands, he worked at a yacht club doing 100 covers a night, and was soon appearing in business journals as the youngest Executive Chef on the island. Rather than attending culinary school, Chef Levy continued working in restaurants after high school and was eventually hired at the Ritz Carlton St. Thomas where he was involved in fine dining, banquets, and butchery. After two and a half years, he transferred to the Ritz Carlton in Downtown Atlanta before taking a position at the Piedmont Driving Club where he worked for 13 years as a supervisor, a Sous Chef, and an Executive Sous Chef. Chef Levy decided to move on from Piedmont Driving Club when he was offered the opportunity to become Executive Chef at the Druid Hills Golf Club-a position he held for 6 years. In 2017, Chef Levy was hired to manage the kitchen at Elizabeth's Catering and assume the duties of Executive Chef. Chef Levy have won several awards in ACF (American Culinary Federation) competitions during his time at Piedmont. He's the two-time champion (2015 and 2016) of the 86'd Atlanta competition, and has won 4 gold medals, 6 silver medals, and 2 bronze medals. He was also named the 2017 Culinary Fight Club “Georgia Taco” People's Choice Winner and the 2017 Culinary Fight Club “Blended Burger Competition” People's Choice Winner. --- 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/ernest-tate/message Support this podcast: https://anchor.fm/ernest-tate/support

Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his namesake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However, it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006, he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef. In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant. It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe, and Japan. Since his arrival to the Queen City, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”. In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much-anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be an instant hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, rib-eye steaks, and veal tongue al’a plancha. This little forty-five seater, while just around three years old is recognized as one of the best in the city by the dining public and critics alike. In August of 2015, Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal but laid back design. In just a year and a half Mita’s has already set it’s self apart with wonderful food, service, and ambiance. It has received praise from countless publications, both locally and nationally. Chef Salazar and Mita’s have received nominations for “Best Chef”, Great Lakes from the prestigious James Beard Foundation in 2016 and 2017. Chef Salazar is currently in the process of opening up a new eatery this summer (2019) called Goose and Elder.

Filipino-American chef Erik Idos recounts his path into the culinary world, beginning with his rebellious childhood in L.A. and how he decided to pursue culinary school in San Francisco. It is in this sensorial world of cuisine that Erik found his vocation, which led to an amazing career at the prestigious Nobu 57. He started as the line cook, eventually working his way up to Executive Sous Chef at Nobu 57 San Diego, and finally to Executive Head Chef at Nobu Intercontinental Hong-Kong. Even after a decade into his successful career, Erik took a leap further by opening his very own restaurant chain Chino in Hong-Kong, and eventually in Manila. As Erik can attest, the job of a chef is exhausting and unglamorous; but if one truly loves their craft, everything is a blessing. Follow Erik on IG at @erikidos.

Lamar Farhat, Executive Sous Chef at Leila, a modern Lebanese restaurant in Capital Park, Detroit talks to Jewell Dziendziel about the vegetarian dishes. Leila was named Restaurant of the Year for 2020 by the Detroit Free Press. Leila, which opened in late 2019, is described as modern Lebanese cuisine and is the third restaurant from the Eid Family. Lamar and I talk about the concept of Leila, what they are doing differently that sets them apart, and what Modern Lebanese cuisine means to him.  Family is very important in Lebanese culture and Sunday meals are a tradition. Leila is exactly that. Each meal is designed as if you were inside Leila’s kitchen, eating with the family. From the influence of each menu item, to how the dishes are prepared, Leila sets the bar high for not only being a new upscale Detroit restaurant, but a superior Lebanese restaurant.  Leila isn’t cutting any corners. They ditch the food processor and make their baba ghanouj by hand, make fresh yogurt in house, and bake pita in the restaurant’s bread oven to order, “pillows of love” as Lamar describes it. Lamar dishes about the coolest thing he’s done as a chef, sharing champagne with Jermaine Jackson, and let’s not forget his foodie pet peeve!  Leila is located at 1249 Griswold St, Detroit, MI 48226, Capital Park, Detroit, MI. Leila reopened their dining room for dinner service July 29, 2020. Visit the website for up to date hours and to book your reservation.  See omnystudio.com/listener for privacy information.

*GUEST’S NAME:* Christopher Terry *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Chef Terry’s passion for cooking started at home with interest coming from his mother and grandmother’s cooking. A former student of St. Joseph’s Academy and Princess Margaret School, Christopher went on to receive his Associates Degree in culinary arts from the Antigua & Barbuda Hospitality Training Institute. During his studies at the institute, he worked as a commis cook at the Trade Winds Hotel, which is where he was first introduced to a professional kitchen. In 2009, he was given the opportunity to be a part of the opening team at the Sugar Ridge Hotel, where he was quickly promoted to Chef de Partie *.* In 2010, Chef Terry was awarded Young Chef of the Year by the Antigua Hotel’s and Tourist Association. It was during that same year that he was selected to be a part of Team Antigua for Taste of the Caribbean, where his team won both silver and bronze medals. His career was quickly taking off as he competed in numerous local competitions, such as the Mango Festival, the Seafood Fiesta, the Wadadli Music Festival Cook Off and the Smoking Hot BBQ Challenge. At the same time, Chef Terry had many of his recipes featured in several local magazines, such as Food & Drink Magazine, Liat Zing Magazine and Antigua Summer Guide. In 2012, while working at both the Jumby Bay Resort and as a private chef, Christopher started the youngest award winning BBQ team of the Caribbean called the Smoking Grillers. His team travelled far and wide competing and winning medals in BBQ competitions, including events in Antigua, Puerto Rico and Tennessee. In 2014, Chef Terry took his love of BBQ to another level when he completed a certification in professional BBQ from the Texas Beef Council. After a stage at Le Talbooth in England to further his international knowledge and experience, Christopher enrolled at Johnson and Wales University in North Miami, Florida to pursue a Bachelor’s Degree in Culinary Arts and Foodservice Management. While at the university, Christopher continued participating and winning in many culinary competitions. He also pursued outside certifications, such as the Wine Spirits Education Trust’s (WSET) Level 2 Certification, as well as continuing to gain experience in local restaurants and resorts. A few of these opportunities were a Junior Sous Chef’s position at the Ocean Reef Club, a Private Chef for an American NFL Football Player, and a paid apprenticeship with a well-known Florida ice carver. After his graduation from JWU in May of 2014, Chef Terry traveled and worked in many well-known establishments and represented Antigua & Barbuda at Caribbean Week NYC in the years 2015, 2016 & 2018. From 2017 to 2019, he held the position of Sous Chef at Sandals Royal Barbados 2017-2019. In April 2019, he received the Artisan Award at the Antigua & Barbuda National Youth Awards. Most recent, Chef Terry obtained his certification as a Chef De Cuisine form the American Culinary Federation (ACF). Currently, Christopher is the Executive Sous Chef at Hammock Cove Resort in Antigua ** *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* *Interested in sponsoring the podcast?* ·        Companies & Businesses, please contact us at: culinaryschoolstories@gmail.com ·        Individuals can donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Our episode this week is rich in Davis Reese's story of getting sober, finding a new medium of creativity in culinary/pastry work, and seeing the ways in which he could create boundaries while still being a shoulder and friend to those in need who ask. Davis found boundaries, baking and big belly laughs in sobriety. Ironically, I mention Davis getting "full" so as to be able to give-- Funny, because he's a chef...eh? eh? I'm funny! Okay. To reach Davis, you can email him at: dreese615@gmail.com To reach Katie Burke visit www.katieburkeaf.com

Before moving on to a new Executive Chef position, Brandon Gross, former Executive Sous Chef of The Metropolitan Club of The City of Washington (D.C.) and Vincent Horville, Executive Chef, discuss how they've evolved as a team over the past three years and how that dynamic will serve them both in the years to come.

Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO. He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef. In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO. Show notes… Favorite success quote or mantra: "Treat it like it's yours and someday it will be." In today's episode with Steve Redzikowski we will discuss: Do it right the first time Staying organized Ambition Surround yourself with the best Make mistakes once and never again Learning standards Learning for the best early on in your career Doing stages Networking Standards Teaching Scaling Partnerships Insurance Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.   CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Technology What's one question you ask or thing you look for during an interview? Great attitude What's a current challenge? How are you dealing with it? Finding people with the great attitude Share one code of conduct or behavior you teach your team. Lead by example What is one uncommon standard of service you teach your staff? Respecting each other in the workplace What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Culinary Artistry by Andrew Dornenburg and Karen Page The Flavor Bible by Andrew Dornenburg and Karen Page GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Don't spend enough time with their employees What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Schedule Fly 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? Treat people with respect Treat other how you want to be treated Lead by example Contact info: Email: steven@oakatfourteenth.com Instagram: @steverino1234 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 Steve Redzikowski 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!r

Chef Dan Voluz Of Deans One Trick Pony joins the Austin All Day podcast. A New Jersey native now cooking in Austin. He's found the Line Hotel on Cesar Chaves where he is Executive Sous Chef of Deans One Trick Pony and they are producing some excellent food. Definitely one of there best new restaurants in Austin. Chef Dan and I get into his career and coming Austin. This was a great podcast. Enjoy!Support the show (https://www.patreon.com/join/Austinallday)

On this episode, Executive Sous Chef at TD Ameritrade Chris Meyers joins us to talk food and baseball and mostly about Tater Tots- Giant effing Tater Tots... Cullen, Monty and Theresa can barely contain themselves. Oh and Chris blah, blah blas a national tragedy and makes a woman feel terrible!

Joel Hetrick, Executive Sous Chef, Vi Bentley Village, Napes Florida

Jose Salazar is a chef and restauranter based in Cincinnati Ohio. Originally based in Queens, he got his start in restaurants around New York, most notably working with Chef Thomas Keller for a four year stint at Per Se and as the Executive Sous-Chef at Bouchon Bakery when it first opened in 2006. In 2008 he and his wife Anne moved to Cincinnati after receiving an irresistable offer to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant, and in December of 2013, they opened Salazar together in Cincinnati's Over the Rhine neighborhood. In August of 2015, Jose and Ann opened Mita's, their second restaurant together, which has earned Jose nominations for “best Chef”Great Lakes from the James Beard foundation in 2016 and 2017 consecutively.

Philip Oswalt is the Executive Sous Chef at the Multnomah Athletic Club. Hear how he found his passion in the kitchen, and his journey from Oregon to the East Coast, to France, and eventually to the MAC. Learn more about Chris' Portland Food Adventures at www.PortlandFoodAdventures.com  Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com  San Pellegrino: www.SanPellegrino.com

This episode of Dakaar talks about The World Food India Event with Chef Abhishek Gupta, Executive Sous Chef at The Leela Ambiance, Gurugram. #Womenpodcaster #PodcastingIndia #JustPressPlay #Foodpodcast

After almost 20 years of pursuing his dream in the kitchen, Chef John C. Smith opened his own restaurant, EJ'S Urban Eatery, in August of 2017 in Kansas City's historic West Bottoms. The restaurant is a modern version of the traditional Southern comfort food concept known as a Meat and Three. A Chicago native, Smith, was instantly exposed to one of America's greatest food cities, which led him to develop a love of all things food at an early age. He developed his appreciation and experience with southern cooking from his grandmothers, whom he visited every summer and during the holidays, in Mississippi. John chose to follow his passion for food professionally by enrolling at the Cooking & Hospitality Institute of Chicago in 1998. During that time, he worked at Chicago's celebrated Park Avenue Café, under award winning Chef David Burke. Soon after, John wanted exposure to new foods and cooking techniques so he moved to Paris to expand his knowledge and grow as a chef. There, he worked in several restaurants including the Michelin Three Star Restaurant, Taillevent. He returned to the United States after a year to work for Food & Wine Magazine's “Best New Chef,” Ted Cizma at Grace Restaurant, and at the famed Pump Room, under Chef Michael Gaspard, in Chicago. His career quickly took him throughout some of the country's top food cities from Chicago to New York to Des Moines and finally to KC. During his time in New York City, John had the opportunity work under award-winning Chef Tom Colicchio at Craft Restaurant. John fell in love with Craft because the restaurant focused on how to prepare and present a dish perfectly every time. Today, John continues to teach his cooks that “it doesn't matter if you have the finest ingredients if you do not have the right technique.” He also had the opportunity to work as the Sous Chef for the Metropolitan Museum of Art, helping to oversee all six restaurants within the museum. In 2005, he relocated to Des Moines, IA and worked at the award-winning Splash Seafood Restaurant. He later joined 810 Chop House, as Executive Sous Chef, which led to him opening the 801 Chophouse in downtown Kansas City, MO in 2008. In September 2012, John was asked to open The Jacobson as the Executive Chef in the growing Crossroads District in Kansas City, Mo. The restaurant's very public opening gained noteworthy attention surrounding his southern influenced American cuisine and generated national media coverage and substantial buzz from foodies. ​ Soon after, he rejoined the 801 Restaurant family as the Executive Chef of Pig and Finch Gastropub in Leawood, Kan. where he continued to use his talent of blending the influences of his childhood and mentors to create exceptional cuisine in a pub-like atmosphere. With his first chef-owned venture, Smith takes the lead on a national restaurant concept that brings Southern comfort food to the Midwest in the form of a modern styled Meat and Three. EJ's Urban Eatery is the first of its kind showcasing Smith's talents and giving customers the choice of several weekly seasonal features of a protein and three sides. The new restaurant, at 1414 West 9th Street, Kansas City, Mo. 64101, takes its place in a remodeled 100-year-old brick building in the old stockyard and warehouse district of Kansas City's West Bottoms – a section of KC experiencing immense growth and development. @EjsUrbanEatery #Eatlocal #KC #Meat+3 #SlackerMorningShow101theFox #TMobile

Originally from England, Chef Colin Bedford says his culinary interests started at an early age. He was enamored by his mother’s home baking and helping his father water the vegetable garden. After attending and graduating from Yeovil College in Somerset with a Diploma in Hospitality, Chef Bedford took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle is a family-run property, known for fostering up-and-coming chefs.Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has since transformed culinary programs throughout Fearrington Village to a higher level. Equally adept at crafting the fine dining tasting menu at The Fearrington House, to directing the production of housemade jams and housecured meats, to making wood-fired pizzas at our beer garden, to leading the planting and harvesting of Fearrington’s on-site garden, to whipping up comfort food at our casual eatery The Fearrington GranaryShow notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Originally from England, Chef Colin Bedford says his culinary interests started at an early age. He was enamored by his mother’s home baking and helping his father water the vegetable garden. After attending and graduating from Yeovil College in Somerset with a Diploma in Hospitality, Chef Bedford took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle is a family-run property, known for fostering up-and-coming chefs.Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has since transformed culinary programs throughout Fearrington Village to a higher level. Equally adept at crafting the fine dining tasting menu at The Fearrington House, to directing the production of housemade jams and housecured meats, to making wood-fired pizzas at our beer garden, to leading the planting and harvesting of Fearrington’s on-site garden, to whipping up comfort food at our casual eatery The Fearrington GranaryShow notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Abram Bissell became Executive Chef of The Modern in 2014. Most recently, Abram opened The NoMad as Chef de Cuisine in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park, during which time the restaurant earned three Michelin Stars, four New York Times stars, and membership in the Relais & Chateau association. Earlier in his career, Abram worked in the kitchens of Post Ranch Inn's Sierra Mar Restaurant in Big Sur, and L'Espalier in Boston. Abram attended the New England Culinary Institute in Montpelier, Vermont. He was born into a half Jewish, half Italian family and raised in a fishing community in the Florida Keys, and that is deeply reflected in his cooking. The first dish he learned to make was conch fritters, and that still finds its way onto his menu in present day (but with lobster), and there are elements on various dishes that show his love of Jewish delis.

This week on All in the Industry, host Shari Bayer is joined by Mathew Peters and Philip Tessier. Mathew was the Executive Sous Chef at Per Se in NYC, and the 2017 Head Chef of Team USA, winning first place at the prestigious Bocuse d'Or international culinary competition in Lyon, France a few weeks ago. Philip was Executive Sous Chef of The French Laundry in Yountville, CA, and won international claim in 2015, winning Silver at the Bocuse d'Or competition.

Welcome to Season 2 of the podcast! Stella Culinary and Freeculinaryschool.com founder Chef Jacob Burton has gone back to restaurants - as the Executive Sous Chef of a new hotel in Reno, NV. He sat down with us to talk about his work and what he's excited about. In our conversation, we talk about the operational and financial responsibilities of chefs and how the mentality is what sets them apart from talented cooks. He busts myths about leaving your current industry to open a restaurant and the costs - financial, mental, and personal - that will affect your business. This interview isn't for the faint of heart, and it is packed with information.  Check out Chef's website at If you have gained value from the podcast, would you consider personally sponsoring or inquiring of whether your organization would contribute? Just $10 per month from a  few sponsors would keep the show going. Got a business to share or tips for successful R&D? Be a guest on the show. Email for details.

International Connection Radio was on location and stayed at the Sheraton Fiji Resort while promoting the lovely country of Fiji. The Sheraton Fiji not only has the best breakfast buffet but also serves up fine dining and to talk about this and why he chose cooking as a career is Executive Sous Chef, Prabhat Kumar Prawin, of the Sheraton Fiji. Following his interview is a conversation with Sous Chef, Rakesh Kumar who talks about some of his favorite items on the menu's. These two young man are outstanding and making a new for themselves in the food industry!.

James Christopher Tracy was exposed to great wines, wine regions and foods from an early age. After earning a BA in Performing Arts/Philosophy, he migrated to NYC to pursue graduate theatre training. In 1993, with wife Allison Dubin, he co-founded the Momentary Theatre, a not-for-profit organization that performed in California, New York, Texas, Connecticut and Hungary. After several years of writing restaurant reviews in NYC, on the side, Christopher attended the French Culinary Institute in Manhattan. He graduated first in his class and received a Grand Diplome. Christopher worked as the Pastry Sous Chef at March restaurant and then as Executive Sous Chef of Robbins Wolfe Eventeurs, both based in NYC. While working as a chef Christopher earned his Sommelier Certificate from the Sommelier Society of America as well as the Higher Certificate from the Wine and Spirits Education Trust. He was awarded the Diploma from the Wine & Spirits Education Trust (WSET) which entitles him to the D.W.S. distinction. He also holds a certification from the CWE (Certified Wine Educators) and was for a time a student candidate for the Masters of Wine. Christopher’s initial involvement with Channing Daughters Winery was as a Wine Club Member, then as a Team Merlot member. In 2001 Christopher began developing several new products and prestige cuvees for the winery. Through the introduction of indigenous yeast fermentations, longer extraction periods, small batches, crop reduction, astute barrel control, and most importantly, blending, he believes Channing Daughters and the Long Island region will keep on growing and producing world-class wines. As Christopher says, “its just the magic of givin’ the wines some love.” He is now a partner in the company, as well as the winemaker. This program has been sponsored by The International Culinary Center. Today’s music provided by Four Lincolns. “We love to celebrate the specific.” [4:10] “Water is the be all end all of everything, no matter where you are.” [5:30] “We’ve gotten a little crazy…but we like that!” [27:15] –Christopher Tracy on In the Drink

Today on Chef’s Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef’s story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel’s Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures. “At first I wanted to be a marketing director, but I kept coming back to food and beverages.” [13:20] “Charleston was a port city, all of these influences influence the cuisine, and create change.” [39:10] — Michelle Weaver on Chef’s Story

If you want to know anything about Las Vegas dining, how a massive casino resort feeds all its guests or learn about the latest in dining trends this is the perfect podcast for you. We speak with: Sebastien Silvestry, VP Food & Beverage at The Venetian and The Palazzo Ralph Cautela, Director of Food & Beverage at The Cosmopolitan of Las Vegas Jason Johnston, Executive Sous Chef at Bellagio

James Bennet, Capricia Marshall and Peter Betz are our guests this week. Show produced by Katherine Caperton. Original Air Date: September 29, 2012 on SiriusXM "POTUS" Channel 124. Polioptics airs regularly on POTUS on Saturdays at 6 am, 12 noon and 6 pm. Follow us on Twitter @Polioptics Listen to the show by clicking . . . → Read More: Episode 73, with guests James Bennet, Editor of The Atlantic, Abassador Capricia Marshall, U.S. Chief of Protocol and Chef Peter Betz, Executive Sous-Chef of The Waldorf Astoria

Chef de Cuisine Michael Sandoval leads the kitchen at Chef Thomas Keller's award-winning bistro Bouchon in California's Napa Valley. Sandoval first joined the Thomas Keller Restaurant Group in 2003 as an opening Chef de Partie at Keller's second Bouchon restaurant. After two years of demonstrating his tireless work ethic and humble demeanor, Sandoval was promoted to Sous Chef at Bouchon in Las Vegas. In 2009 Sandoval relocated to Yountville, CA to become Executive Sous Chef for Bouchon and was in turn promoted to Chef de Cuisine in 2011. Sandoval continues the tradition of excellence at Bouchon with its seasonally-changing, classic bistro menu and program of special dinners throughout the year celebrating the diverse regional cuisines of France.

The first of a periodic series that will explore the foodservice industry and those who are making unique efforts to create more sustainable interactions between the field and the table. Guests Michael Allemeier - Winery Chef, Mission Hill Family Estate (Westbank, BC): Located in the fertile Okanagan Valley, Michael Allemeier has taken food service to a new level. On the other hand, it can be said that Allemeier has returned the operation of a restaurant back to the way they have more traditionally functioned. Before joining Mission Hill in 2003, Michael saw his time spent at Bishop's Restaurant in Vancouver, Wildflower Restaurant in Whistler, and Teatro in Calgary. He is most visually recognized as having been one of the hosts of the Food Network's "Cook Like a Chef" - an internationally syndicated television program. Andrea Carlson - Chef de Cuisine, Raincity Grill (Vancouver, BC): In 1998 Carlson joined Vancouver's C Restaurant where she stayed for two years as Executive Sous Chef before embarking on a jaunt across Eastern Europe and Turkey. Upon returning Andrea created a bakery on Savoury Island and later spent a season at Sooke Harbour House in 2002. In May 2003, Andrea returned to C and assumed the position of Pastry Chef and is now back at Raincity Grill as Chef de Cuisine. Carlson maintains a commitment to all things seasonal; evident in her recent launch of the 100-mile Tasting Menu - inspired by James MacKinnon and Alisa Smith's 100-Mile Diet. "100-miles" refers to the limit at which ingredients can be sourced: creating a truly local and seasonal menu.