Podcasts about female chefs

This episode originally aired on July 25, 2024. Giada De Laurentiis is an Italian food icon and an Emmy-winning TV personality whose energy is as infectious as her culinary expertise is deep. The former host of “Everyday Italian” and “Giada at Home” shares insights into her Food Network career, her recent departure, and her newest chapter — including the launch of her new platform, Giadzy.See omnystudio.com/listener for privacy information.

When Asma Khan was in her 20s, she couldn't even boil an egg. By the age of 45, Asma led an all-female kitchen staff at her acclaimed London restaurant, Darjeeling Express. Today, Asma is an award-winning chef, a bestselling cookbook author and a fierce advocate for women in professional kitchens. Asma joins the Bright Side to discuss how her upbringing in India ignited her to revolutionize the culinary world.See omnystudio.com/listener for privacy information.

The dynamic Gaby Dalkin is a renowned cookbook author, chef, and journalist. Gaby shares her expertise on mastering summer grilling, debunking the myth that grilling is just for men. The woman behind the viral "slutty brownies" also opens up about her deeply personal fertility journey, and how she maintained perspective in the face of it all.See omnystudio.com/listener for privacy information.

Giada De Laurentiis is an Italian food icon and an Emmy-winning TV personality whose energy is as infectious as her culinary expertise is deep. The former host of “Everyday Italian” and “Giada at Home” shares insights into her early days at the Food Network, breaking stereotypes throughout her career, and the inspiration behind her latest chapter — the launch of her new platform, Giadzy. See omnystudio.com/listener for privacy information.

Margot and Fergus Henderson, are, in my opinion, THE most important couple i Food and Drink.Together, they changed the British gastronomic landscape from meek, tepid swamp of meh to global powerhouse it is today.Fergus created the institution St. John and Nose-To-Tail Cooking, inspiring so many chefs.Margot forged her own path with Rochelle Canteen, inspiring female chefs to enter the kitchen or as Margot says a world of “Blokedom”.Rochelle Canteen is a little oasis, springing and blossoming out Shoreditch streets.A light escape from heavy monotony.White and Spacious, always capacious as the seasons capriciously flow:WI.NT.e.r - SpRiIIINg - Suuu mmm -eerr - A..u..t..t…umNMargot's food is wonderfully imperfect. Like humans, it's craggly, squirly, yummy and not-too-perfectMy goal was to really dig deep into how Margot and Fergus changed British food, their similarities and differences, Rochelle Canteen's uniqueness, St. Johns genius.Hopefully (fingers, eyes, toes crossed) we did that.Full episode live on Monday.ON THE MENUHow Margot Survived and Others Female Chefs Can Thrive in a Chef World of BlokedomThe Difference in (Male) Hunter vs. (Female) Gatherer Cooking: Empathy + Be gentle + simpleHow to be in Business for 25 years - embrace the dramas of every day keep the joy alive keeps the business alive and making it better (that is THE fun)Why English Food is Taking OVerFrench Food as the Best in the World: “Why do we touch on cultures so lightly?The Genius of St. John and Fergus Henderson: Fergus trained as an architect = Different Input = Different Output.The Subtle Art of Drinking a Negroni: It's More Complicated Than You THinkWhy Margot is the “Craftsperson” and Fergus is the “Artist”How To Survive When your Business is Going wrong….”you have to give it more love”Why Margot let's their Chefs “do what they want” + the simple truth is to “Understand everyone's lives truly”Why St. John Stuck to its guns + Slow build then it just happened3 Fergus Henderson Leadership Lessons: “tell them the reason WHY” + “Never Feel Sorry for yourself” + “Be Opinionated and stick to them”-----------------------------------------------

Eleven years ago, Kerry Diamond launched Cherry Bombe, a magazine dedicated to raising a glass to women in and around the food world. Since then,  it's grown into a media empire that includes podcasts, conferences and a fan base known as The Bombe Squad. She joins The Bright Side to talk about doing things on her own terms and how she learned to listen to her gut.See omnystudio.com/listener for privacy information.

Kristen Kish shares the wisdom she's gained from a career as a chef, from winning  “Top Chef,” and now as host of “Top Chef.” She's pulled some gems from the agony and the ecstasy of working in professional kitchens — and of course, she's got some good culinary hot takes too. Plus, we'll learn about her gummy bear tattoo, and we'll get some wisdom about leadership — and pizza. See omnystudio.com/listener for privacy information.

Tomorrow is Thanksgiving, and to celebrate we are dedicating today's entire episode to stories about food. Here in Louisiana, we know that food fosters culture and community, and has also been a way in which many chefs of color – and particularly women– were able to find economic success.  Lena Richard was the first Black woman to host her own cooking TV cooking show, which aired on WDSU-TV in New Orleans from 1949 until 1950. And Leah Chase broke so much ground at the helm of the Dooky Chase restaurant, that she was the inspiration for Disney's first Black princess. Back in 2021, we spoke with Zella Palmer, endowed chair and director of the Ray Charles Program in African American Material Culture at Dillard University. She also made the 2016 documentary, “The Story of New Orleans Creole Cooking: The Black Hand in the Pot,” and wrote the 2019 cookbook, “Recipes and Remembrances of Fair Dillard.” Today, we revisit our conversation on the history of Louisiana's pioneering Black female chefs. We also can't talk about food without talking about food insecurity. While New Orleans is famous for its delicacies, food is not readily available to everyone, especially those living in parts of the city known as food deserts. But there are some organizations looking to change that, such as I Am New Orleans, which focuses on community-led efforts to improve racial equality in the city – including an urban farm geared towards youth development. Last year, we spoke with Pamela Broom, 7th Ward Revitalization Project Manager with NewCorp, Inc, to learn more about how the organization is targeting food insecurity throughout the city. Today, we air an encore of that conversation.  Today's episode of Louisiana Considered was hosted by Adam Vos. Our managing producer is Alana Schreiber and our assistant producer is Aubry Procell. Our engineer is Garrett Pittman. You can listen to Louisiana Considered Monday through Friday at 12 and 7 p.m. It's available on Spotify, Google Play, and wherever you get your podcasts.  Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to. Louisiana Considered is made possible with support from our listeners. Thank you!See omnystudio.com/listener for privacy information.

It's easier to set up an arms factory than to sell a sandwich or a drink. This reflects the hidden complexity the restaurant world possesses. As Indians we are culturally inclined to want options when it comes to our food, we go to multicuisine restaurants with our families, cafés with our work friends, fine dining for our dates, and pubs with our friends! We judge the AC temperature, the music, the food, the waiter, the cutlery, and everything in between. This involves not only recipe building but also mastering technology, marketing, interior design, and much more. With this episode, we will walk you through a checklist of crucial decisions to start and thrive in this space. We have with us Riyaaz Amlani, best known for his brands like SOCIAL, Smoke House Deli, & Boss Burgers; Zorawar Kalra, famous for his appearances on Masterchef and his brands like Farzi Cafe, Masala Library, & Pa Pa Ya; Pooja Dhingra, renowned for Le15, known for their macaroon; currently a judge in Masterchef India and an author. If you're below 22 & are working on building something in the F&B space, here's the chance to get the support you've been looking for ➡️Apply here: https://tally.so/r/mBp7LN #NikhilKamath: Co-founder of Zerodha, True Beacon and Gruhas Follow Nikhil here:  Twitter https://x.com/nikhilkamathcio/  Instagram https://www.instagram.com/nikhilkamathcio/   Facebook https://www.facebook.com/nikhilkamathcio/ Linkedin https://in.linkedin.com/in/nikhilkamathcio  Koo https://www.kooapp.com/profile/Nikhilkamath  #ZorawarKalra: Founder & MD - Massive Restaurants; TV Show Host, and MasterChef India Judge Follow Zorawar here:  Twitter https://twitter.com/ZorawarKalra Instagram https://www.instagram.com/zkalra/ Linkedin https://www.linkedin.com/in/zorawar-kalra-2051375/ Facebook https://www.facebook.com/zkalra/  #RiyaazAmlani: Founder & CEO - Impresario Entertainment and Hospitality Pvt. Ltd. Follow Riyaaz here:  Twitter https://twitter.com/RiyaazAmlani Instagram https://www.instagram.com/riyaazamlani/  Linkedin https://www.linkedin.com/in/riyaaz-amlani-52193b1/ Facebook https://www.facebook.com/RiyaazAmlaniOfficial/  #PoojaDhingra: Founder & CEO of Le15 Patisserie, MasterChef India Judge, and Author Follow Pooja here: Twitter https://twitter.com/poojadhingraa/  Instagram https://www.instagram.com/poojadhingra/  Linkedin https://www.linkedin.com/in/poojadhingraa/  Facebook https://www.facebook.com/ChefPoojaDhingra/  Pooja's Youtube Channel https://www.youtube.com/@poojajdhingra/  Timestamps: (00:00) - Intro (01:39) - Pooja's Childhood (04:11) - Why Pooja Quit Law School (08:09) - Early Hustle to Macaroon Fame (15:47) - Pooja's World: Books, Masterchef & Podcasts (16:53) - How Covid Changed Pooja (17:58) - Reason for Scarcity of Female Chefs (22:36) - Zorawar's Passion for Food (24:05) - Jiggs Kalra's Legacy (36:58) - Zorawar's Personal Insights (38:09) - Riyaaz's Karate Days (39:50) - Regulations & Restaurants: Bottleneck (44:05) - Riyaaz's Personal Life and Parsi History (48:04) - Riyaaz & Music: DJ Days (49:35) - Story of Berry's & Riyaaz's Past (52:13) - Riyaaz Reveals Prithvi Cafe's History (56:32) - Innovative Monetisation: Restaurant Hacks (01:01:12) - Role of Restaurants: Bigger Picture (01:02:10) - Why Most Restaurants Fail (01:07:05) - India's Increasing Dine-Out Trend (01:10:30) - SOCIAL's Product-Market Fit (01:11:30) - Ease of Credit & Cloud Kitchens (01:13:10) - Rise of Western Cuisine: Economics (01:16:20) - F&B Data Utilization (01:28:48) - Evolution of Dessert Market: Trends (01:33:27) - Future of QSR (01:40:23) - Nikhil's Food Business Checklist (02:00:45) - Pitfalls of Celeb Restaurants (02:13:30) - Aggregators in F&B (02:27:50) - Perfecting Supply & Location (02:48:33) - Restaurant Design Essentials (02:56:50) - Importance of Recommendations (03:11:00) - HR & Seasonal Impacts in F&B (03:19:40) - Blind Taste Game: Test the Experts! Subscribe

Grand Marshal of the StraightioLab Pride Parade Alison Roman finally joins us this week just in time for the release of her new book Sweet Enough! Did someone say brand synergy?! Alison finally opens up to the press (the gay podcasting ecosystem) about the difficulties of being mother, her aversion to soup at dinner parties, and whether “dilly” is the gayest word in Webster's Dictionary. Plus: we make her play a limited-edition game and introduce her to Sam's famous food startup Brooklyn Sleeve Co. Let's just say she's NOT impressed! See omnystudio.com/listener for privacy information.

Chef Danni Barry became the second woman in Ireland ever to earn a Michelin star while working at Eipic in Belfast in 2016—the first being none other than the legend Myrtle Allen, at Ballymaloe House in 1975. Barry is a powerhouse in the kitchen with a resumé that any young chef would aspire to. After coming up under the tutelage of Michael Deane, Barry worked at L'Enclume, Restaurant 23, and Cartmel in the UK and traveled around the world to places like Spain, Australia, and South Korea before returning to Ireland.Now back at home in the North, Barry is also a chef at a crossroads, in many ways mirroring the changes happening on a broader scale in the hospitality industry. After achieving Michelin recognition and consulting on the celebrated Wicklow Escape, we talk to Barry about what's next for her and for restaurants in general. We chat about the climate for female chefs in Ireland, the impact of losing her husband in 2019, and what it's like to open and operate a restaurant in post-Brexit Northern Ireland today.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

It's international women's day today and I'm celebrating this wonderful day by talking with Lucy Vanel about a subject that I love in a city that I love, the Mères lyonnaises. These women are throughout history and even today are a really important part of France, French culture, and most importantly French cuisine. Lucy is someone I meet in Lyon in 2014. She has been living in Lyon for many years now and is a fabulous chef with cooking classes in Lyon. Lucy is celebrating the Mères Lyonnaises along with Tanisha Townsend and Rosa Jackson, previous guests with an event online. This event supports women in the kitchen so check out the link below for more details. https://www.eventbrite.fr/e/in-the-steps-of-eugenie-brazier-on-line-cooking-demonstration-w-wine-pair-tickets-268065259407  Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyYou can find out more about Lucy Vanel via the below link https://www.plumlyon.comSupport the show (https://www.patreon.com/cookingfabulously)

On today's Restaurant and Retail Marketing Flash Briefing, we look at International Women's Day and focus on why women have not made inroads as restaurant industry leaders both front and back of house. This year's hashtag is #BreakTheBias See acast.com/privacy for privacy and opt-out information.

Antoni Porowski is back with his latest cookbook, 'Antoni: Let's Do Dinner.' The 'Queer Eye' star's second book is a celebration of his favorite meal, with recipes inspired by everything from his childhood favorites to his love for salads. Antoni joins host Kerry Diamond to talk about 'Let's Do Dinner,' the team that helped him bring the book to life, and his love for everything from rotisserie chicken to eggs to Nigella Lawson. Antoni also shares the work he's been doing in support of Poland's LGBTQ+ community via the Equaversity Foundation. Thank you to Kerrygold, the amazing butter and cheese made with milk from Irish grass-fed cows, for supporting this podcast. Radio Cherry Bombe was recorded at Newsstand Studios at Rockefeller Center in New York City.

Edna Lewis might be the most important American chef ever and few people knew her like her niece, Nina Williams-Mbengue. Nina was just 12 years old when she helped her Aunt Edna by typing up the notes for Edna's landmark cookbook, A Taste of Country Cooking. The 1976 book inspired the farm-to-table movement of later years, codified the classics of Southern cuisine, and documented the foodways of Freetown, Virginia, the settlement founded by Edna's grandfather and other individuals who had been freed from chattel slavery. Nina shares what her aunt was really like, her memories of summers spent in Freetown, and what Edna would think of the legacy she left behind. Don't miss this special episode. Thank you to Chronicle Books for supporting our podcast. Chronicle Books is the publisher of Flavors of the Sun: The Sahadi's Guide to Understanding, Buying, and Using Middle Eastern Ingredients by Christine Sahadi Whelan, out Tuesday, Sept. 7th. Be sure to get a copy from your favorite bookstore. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Visit https://cherrybombe.com/radio-cherry-bombe later this week for a transcript of this episode. 

This week on Time For Lunch, Hannah and Harry are getting to know people we look up to, who inspire who we might want to be when we grow up: our role models. We are joined by the inspiring young chef, Rahanna Bisseret Martinez who, now sixteen years old, was a finalist on Top Chef Junior at thirteen. Additionally, we hear from chef Elle Simone of America's Test Kitchen, who tells us about the role models who inspired her as well as her tips on learning to cook at a young age. Plus, we've got jokes, music, and a whole heap of fun facts. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

This week on Time For Lunch, Hannah and Harry are getting to know people we look up to, who inspire who we might want to be when we grow up: our role models. We are joined by the inspiring young chef, Rahanna Bisseret Martinez who, now sixteen years old, was a finalist on Top Chef Junior at thirteen. Additionally, we hear from chef Elle Simone of America's Test Kitchen, who tells us about the role models who inspired her as well as her tips on learning to cook at a young age. Plus, we've got jokes, music, and a whole heap of fun facts. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

Who are the iconic female chefs in Chinese food history? What influence did they have on Chinese cuisine? And why are they not more prominent in the histories? What are the gender dynamics that Andrew encounters in professional kitchens in China and in the UK? And does he think about gender when he recruits or supports his kitchen team? And take a look at the book that Andrew has a hankering for: Johnson, Ian, 2021, Forbidden City: The Palace at the Heart of Chinese Culture. New York: AssoulineXO Soused is a fortnightly audio newsletter.Intro and outro music: 遊子 [wanderer] by mafmadmaf.com Subscribe at andrewwongandmuktadas.substack.com

Imagine a place in social media that is dedicated to celebrate, to bring awareness and to feature influential women in the food, beverage and hospitality industry. A place where you can see, in your city, women who are restaurant  owners, founders, general managers, directors, and executive chefs. A place where you can observe how their creations come to life, how they prepare extraordinary dishes while sharing recipes and their stories in fascinating videos on Instagram. That place exists. And the creator is with us today. Her unique experience and mission bring Dish'n Dames to life. It is an honor to welcome Lorena Legarreta to the show!Time Stamp:01:15    Meet Lorena Legarreta01:30    The Journey in Creating Dish'n Dames: Fulfilling a Need to Highlight Successful Women in the Culinary,  Food & Beverage, and Hospitality Industries03:01    Taking the First Step06:43    Interested in the Culinary Industry? Steps to Take08:01    Internship Possibilities and more10:42    The Big Event: Fork & Flame – A Live Fire Competition11:24    Exciting Result: Building a Network and a Community15:02    Challenges to Overcome18:01    Expanding from Central Texas to Other States and Countries19:52    Social Media and Contact Information Lorena Legarreta, MBAInstagram @dishndamesLinkedIn: https://www.linkedin.com/in/lorena-legarreta Stay in Touch⠀⠀⠀⠀⠀⠀Instagram: @Life100Podcast⠀⠀⠀⠀Website: Life100Podcast.comEmail: Life100Podcast@gmail.com⠀YouTube: Life 100 Podcast Music from https://www.zapsplat.com

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.

When rent negotiations with her landlord were going south, Chef/owner Angie Mar knew it might be time to say goodbye to the historic New York City restaurant space that changed her life. So what did she do? She returned the keys, walked away, and rented the space right next door. Angie joins us to discuss her decision to close The Beatrice Inn, the challenges of 2020, the future of fine dining, and more. As Chef Angie’s fans know, she’s a bit of a glamour puss, so we also asked her a few questions about her fashion faves and her beauty routine. Tune in to learn more about this colorful and creative personality.Thank you to Catbird, the finest fine jewelry, for supporting this episode.

Eden Grinshpan is the author of Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day, a spirited cookbook that captures her appetite for life and great food. The always lively Eden joins us to talk about her book, plus the journey that took from high school in Toronto to culinary school in London to hosting Top Chef Canada, with stops in India, Israel, and NYC along the way. Get ready to be inspired by Eden’s adventurous spirit, and get her take on tahini, homemade versus store-bought pita, shakshuka, and more.Thank you to Catbird for supporting today’s show. Catbird’s mission is to make beautiful, sparkling jewelry that will bring you joy now through forever. Visit catbirdnyc.com for more. At the end of the show, learn why Cherry Bombe intern Grace Reynoso thinks Shirley Raines of Beauty 2 the Streetz is the Bombe.

Invest In Her host Catherine Gray talks with Chef Cat Cora about her Women's Empowerment Culinary Internship Program to mentor, give back, and help women succeed in the culinary arts. ⁠ Join us on Facebook LIVE every Wednesday at NOON PT @SheAngels. Subscribe on Apple Podcast https://apple.co/3citN1I, Spotify https://spoti.fi/2ZUrFZc, or wherever podcasts are available!

“I just want to tell you how I feel about baking in case you don't know,” says Dorie Greenspan. “I feel that baking is magic.” Bake your day with this episode from the Radio Cherry Bombe archives. Tune in to hear beloved cookbook authors Dorie Greenspan and Joy Wilson AKA Joy The Baker chat about life, Julia Child, birthday cakes, and more from last year’s Jubilee NYC. It’s a conversation you don’t want to miss, whether you love baking, baked goods, or both. Introducing Dorie and Joy is Christina Ha, the co-owner and co-founder of Macaron Parlour and Meow Parlour in New York City. Plus, tune in to hear why Rhonda Cammon, owner and creator of Perfectly Cordial in Nashville, Tennessee, thinks that Keshia Hay, the Nashville-based private chef and owner of Sip N Bite, is the Bombe!Thank you to Sonos for supporting Radio Cherry Bombe.

This episode of On the Fly is with chef Fernay McPherson, the award-winning, entrepreneurial force behind Minnie Bell’s Soul Movement, a fried chicken joint known as much for its trademark rosemary fried chicken as its next-level sides. While Minnie Bell’s is located in the Emeryville Public Market, its roots run deep in San Francisco’s Fillmore District, where Fernay is a third-generation Fillmore native. This episode runs a touch longer than our other conversations, so I hope you can take a little time to downshift and listen to Fernay’s journey as she’s been steadfastly building her business over the past twelve years. Her story is one of great resilience, resolve, and belief in herself. In this episode, you’ll hear the many adjustments, challenges, and learnings she’s had along the way, from the experience of being a La Cocina entrepreneur, to running a mobile trailer while driving for MUNI and being a mother, to building her catering business, to running pop-ups, which is all fodder for an upcoming project to help others who are following their food dreams on a similar path to hers. Fernay also shares what it feels like as a Black female business owner during the Black Lives Matter movement, and having to regulate her space so she can tell her story on her terms, and on her chosen platforms, at a time that feels right for her. Make time to head over to Minnie Bell’s for a delicious and truly soulful meal, and if you can, please order the Pay it Forward Community Meal as well so she can continue to feed those in need in her beloved Fillmore community. Minnie Bell’s Soul Movement: www.minniebellssoul.comEmeryville Public Market5959 Shellmound St., EmeryvilleGoFundMe for Minnie Bell’s employees: www.gofundme.com/f/minniebells Read her recent piece for Food & Wine that we refer to in the interview here: www.foodandwine.com/news/oakland-chef-stands-with-protestors-violence-against-property-is-nothing-close-to-violence-against-peopleIf you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

“I’m an immigrant, a dancer, and a dreamer,” says Dominique Crenn, the world-renowned chef behind Atelier Crenn in San Francisco and author of the brand new memoir, Rebel Chef: In Search of What Matters. Dominique shares her journey from scrappy tomboy to holder of three Michelin stars, to her breast cancer diagnosis last year and the love story that helped her through it. Dominique also talks about the current state of her restaurant group and her thoughts and concerns for the industry she loves so much. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Also, Aarthi Sampath, a chef at the Rainbow Room in New York City, shares why she thinks Chef Melba Wilson of Melba’s in Harlem is the Bombe!Photo credit: Amanda Demme

This episode of On the Fly is with Sarah Kirnon, the chef and owner of Miss Ollie’s in Old Oakland. Miss Ollie’s is much more than just a place renowned for its skillet-fried chicken—Sarah is a builder of friendships, a teacher to many in the Bay Area culinary community, and at Miss Ollie’s, is nurturing a sacred space for her community to gather in, a place where Black and queer folx are celebrated, seen, cared for, honored, uplifted, and yes, well-fed. Miss Ollie’s is a place of healing and a charging station for the community—it’s also a rare and endangered third place—not only as a queer, female, Black-owned business, but also as one of the thousands of local restaurants struggling and fighting so hard to keep the doors open and the records spinning, for themselves, and their community during this pandemic. California governor Gavin Newsom visited Miss Ollie’s in early June, a couple weeks after the George Floyd and Black Lives Matter protests began, and of all the restaurants and places to visit, I was so happy to see he called upon this one. Which is why I reached out to Sarah for this episode—I wanted to hear directly from Sarah herself about what wisdom she had for Gavin and for us. I also craved a deeper conversation with Sarah about what Miss Ollie’s stands for, why it resonates so much, and the many ways she feeds and shows up and holds space for the community. I look forward to seeing you at Miss Ollie’s, enjoying Sarah’s goat curry and rhum punch and it would be great if you could buy a community plate while you’re there for someone else in need of a meal made with love and care. There’s more we can do, but that’s an excellent place to start. Miss Ollie’s: 901 Washington St., Oakland www.realmissolliesoakland.com @missolliesoaklandTwo-Top: Feed Hospitality box: visit cuesa.org/feedhospitalityIf you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

As two individuals who are avid home cooks we have always looks admiringly upon the professional kitchen, trying to emulate their technical skills and precision while cooking. However, one factor that has unfortunately been glamorised through tv shows is the aggressive and demeaning environment of a professional kitchen, particularly at the Michelin level. Upon further research we realised how big the disparity was between female Michelin star chefs and their male counterparts completely over shadowing them. Having never worked in the restaurant industry provides a disadvantage, however, working in similarly high pressure and stress environments that are currently reforming and changing to help women made us wonder, why can't the restaurant industry implement the same change? Brew a cup and join us for a chat!

YouTube Podcast from 03/22/2020:She-Chefs Alexis Streets, Jamie Gadson, and Sherese Seevers join Executive Chef Henry Dudley "The Professional" and Chef Kimberly VanKline "The Catering Queen" as they discuss raw and real time topics in today's industry from the perspective of industry professionals of color.  They will discuss the good, bad, and ugly of the culinary industry, and the Chef Gang Explores the experience of the Female Chefs of color!!!!Follow them on Instagram!Chef Henry Dudley - @chefhenrydudleyChef Kimberly VanKline - @chefkimvanklineChef Alexis Streets - @iamalexisstreetsChef Jamie Gadson - @chefjamiegChef Sherese Seevers - @mamapreneur Subscribe to the YouTube Channel to watch the podcast!  https://www.youtube.com/channel/UC8ToNidd4aQSFt_MeETiHiA

YouTube Podcast from 03/22/2020:She-Chefs Alexis Streets, Jamie Gadson, and Sherese Seevers join Executive Chef Henry Dudley "The Professional" and Chef Kimberly VanKline "The Catering Queen" as they discuss raw and real time topics in today's industry from the perspective of industry professionals of color.  They will discuss the good, bad, and ugly of the culinary industry, and the Chef Gang Explores the experience of the Female Chefs of color!!!!Follow them on Instagram!Chef Henry Dudley - @chefhenrydudleyChef Kimberly VanKline - @chefkimvanklineChef Alexis Streets - @iamalexisstreetsChef Jamie Gadson - @chefjamiegChef Sherese Seevers - @mamapreneur Subscribe to the YouTube Channel to watch the podcast!  https://www.youtube.com/channel/UC8ToNidd4aQSFt_MeETiHiA

Directory of Women in CT's Culinary Industry

If snagging a hot restaurant reservation is your favorite competitive sport, you need to know Victoria Vaynberg. As the chief marketing officer of Resy, Victoria is helping expand what the reservations platform is all about. She and host Kerry Diamond talk about Resy’s Women of Food dinner series, marketing advice for small businesses, and her life with one-year-old twin daughters. Fun fact: Victoria is a member of a podcast club. Think book club, but with podcasts. Plus, find out why Nat Paull of Beatrix Bakes in Melbourne, Australia, thinks pastry chef and Last Course author Claudia Fleming is the bombe! Thank you to Rioja Wines, our new sponsor, for supporting this episode of Radio Cherry Bombe! Rioja is the premier winemaking region in Spain that’s home to more than 600 wineries. To learn more visit riojawine.com/us.

We’re airing three very special moments from our first-ever Jubilee Seattle. First, we’ll hear how pastry chef Crystal Chiu went from working for Speaker Nancy Pelosi to making beautiful desserts at Seattle hot-spot Canlis. Then, we will hear about Chef Emme Ribeiro Collins amazing journey with a special introduction from Cherry Bombe cover girl Sophia Roe. Last, an insightful conversation between Radio Cherry Bombe host Kerry Diamond and biohacker Van Nguyen sheds light on keto diets, intermittent fasting, and other data-driven wellness practices. Plus, Cherry Bombe member and baker Tiff Bryant tells us why they think Moonlynn Tsai of Kopitiam in New York City is the bombe!

The James Beard Awards have been called the Oscars of the food world, and most chefs and restaurateurs hope to snag one in their lifetime. But who is James Beard? And who is behind the awards? James Beard Foundation CEO Clare Reichenbach sat down with host Kerry Diamond to learn more about the awards process, the namesake gourmet behind the operation, and what Clare and her team are doing to make the Foundation a more vibrant, modern organization. Clare also gets personal about her life as a single mom and the decisions she faced about starting a family on her own. To learn more about James Beard Foundation initiatives and events, visit https://www.jamesbeard.org/awards/ticketsPlus, find out why co-owner and operator Kiki Aranita of Poi Dog in Philadelphia thinks Jiyun Jennifer Yoo of Gotham Grove in NYC is the bombe! 

Travel with us in pursuit of the perfect loaf, from Paris to Ann Arbor, Michigan, to a classroom at the Food & Finance High School in New York City. First, Apollonia Poilâne shares the story of her legendary family business and her first English-language cookbook, Poilâne: The Secrets of the World-Famous Bread Bakery. Later in the show, we have a special interview with Amy Emberling, a managing partner at Zingerman’s Bakehouse and co-author of the bakery’s cookbook. Our interview with Amy was recorded on career day at New York City’s Food & Finance High School. Stay tuned to hear why Chef Catie Randazzo of Ambrose & Eve and Preston’s: A Burger Joint in Columbus, Ohio, thinks Chef Marcia Ginsberg is the bombe!  

It’s Radio Cherry Bombe on the road! Join us for our live Food “For Thought” tour stop in Philadelphia, Pennsylvania, at Triple Bottom Brewing. First up, we hear from tea expert Alexis Siemons on the pre-Internet joy of “pre-eating,” and restaurateur Jill Weber of Sojourn Restaurant Group talks about her culinary and cultural experiences as an archaeologist. In the second half of the show, we hear from restaurateur Ellen Yin, Philadelphia’s dynamic duo restaurateur Valerie Safran and Chef Marcie Turney, Chef Justine MacNeil of Fiore Fine Foods, Triple Bottom Brewing co-owner Tess Hart, and Radio Cherry Bombe Host Kerry Diamond.Thank you to Kerrygold for supporting our tour. Be sure to try their beautiful cheese and butter! 

“My identity was completely lost,” said Crystal De Luna-Bogan, the chef and co-founder of The Grilled Cheeserie in Nashville, who struggled with post-partum anxiety after giving birth to her daughter last year. With the help of family, friends, and professionals, Crystal was able to get to a healthier place and is now learning how to balance motherhood with the chef life and the realities of being an entrepreneur. Today, she and her husband Joseph Bogan have three locations of The Grilled Cheeserie and they are busy serving up some of the best sandwiches in Music City. We, of course, asked Crystal for some tips for making the best grilled cheese ever.Thank you to today’s sponsor the book Sugar Free Three by Michelle PromolaykoStay tuned to learn why Destiny Luna of The Wing thinks Martha Stewart is the bombe.

Radio Cherry Bombe stopped in San Diego, California, last year as part of its Food For Thought tour for a live episode.Retired school teacher Diane Rocha, Monica Maccioni of Bobboi Natural Gelato, and Laura Johnson of You & Yours Distilling Co. each spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring farmer Mai Nguyen, Chef Claudette Zepeda, baker Crystal White of Wayfarer Bread, and Radio Cherry Bombe host Kerry Diamond.    Thank you to Kerrygold for supporting our tour.

Radio Cherry Bombe stopped in Kansas City, Missouri, last year as part of its Food For Thought tour for a live episode at Corvino Supper Club & Tasting Room.General Manager and Co-Owner Christina Corvino of Corvino, sommelier Caitlin Corcoran, and Aasma Tufail & Katie Curk of Chai Shai each spoke about what’s on their mind when it comes to the food world.They are followed by a panel featuring Marissa Gencarelli of Yoli Tortilleria, Chrissy Nucum of KC Pinoy, Megan Garrelts of Bluestem and Rye restaurants, Beth Barden of Succotash, and Radio Cherry Bombe host Kerry Diamond.Thank you to Kerrygold for supporting our tour.

Camilla Marcus is one of the most dynamic women on the food scene. Not only is she the founder of west-bourne, the rule-bending, community-minded all-day eatery in SoHo, but she is a change agent pushing the industry to confront the challenges faced by working families. Camilla, who became a mom recently, has partnered with a local child care company and is providing her employees with subsidized access to daycare and nightcare. Tune in to hear how Camilla is making it happen. Also, learn why blogger Laura Scherb of Page And Plate thinks Emily Nejad of Bon Vivant Cakes is the bombe! This episode is presented by Sugar Free Three by author Michele Promaulayko.

From pink peppermint ice cream to raspberry jam and a holiday ham, Christine Tobin had to bring the food of Little Women to life on the big screen. As the food stylist for the highly anticipated adaptation by writer-director Greta Gerwig, Christine immersed herself in the life of author Louisa May Alcott and mid-1800s Massachusetts, where Louisa lived and where the book and film are set. Christine is a different kind of food stylist, who avoids movie-magic food tricks in favor of food that actors can actually eat. Tune in to hear about her behind-the-scenes take, her work as key food stylist at Christopher Kimball’s Milk Street, and what advice she has for aspiring food stylists. Stay tuned to hear why Tara Hankinson the co-founder of TALEA Beer Co. thinks Suellen Tunney is the Bombe! 

Nothing can slow down Susan Feniger. She’s been a pioneer in so many regards, from food television (Two Hot Tamales, anyone?) to food radio to being one of the few female chef/owners on the Strip in Las Vegas. She’s also had an enduring and endearing relationship with her business partner, Mary Sue Miliken, who she met on the line in Chicago in the ‘70s. The two recently opened their newest restaurant, Socalo, an all-day California eatery, in Santa Monica. On top of all of this, Susan is on the board of the Los Angeles LGBT Center, where she helped establish a ground-breaking culinary program. Stay tuned to learn why producer-cookbook author Lauren Deen thinks Pam Cannon of Ballantine Books is the Bombe.

With one million Instagram fans and counting, Tieghan Gerard knows a thing or two about food—and social media. But it wasn’t always that way. Tieghan launched Half Baked Harvest as a teenager and taught herself how to cook, style food, and take pictures. Today, she’s known for crave-worthy recipes, like her Creamy French Onion Pasta Bake and Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans. (Hello.) Host Kerry Diamond sits down with Tieghan to talk about her journey from fashion-focused teenager to food world sensation, and her new cookbook, Half Baked Harvest Super Simple.Plus, sous chef Rhodora Levy of Gourmondo Catering in Seattle, WA tells us who she thinks is the bombe.Thank you to Emmi cheese from Switzerland and Le Cordon Bleu for supporting Radio Cherry Bombe.

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For Follow The Leader, our special mini-series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, host Kerry Diamond sits down with Tren’ness Woods-Black, the vice president of communications for the historic Sylvia's in Harlem. Tren’ness’s grandmother Sylvia Woods opened the business in 1962 and today, her namesake spot is one of the most famous restaurants in the country. Tren’ness shares how the family has kept the legacy and the business alive through a combination of community, authenticity, and real estate smarts. Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

These days, everyone is hungry for more advice, especially about being an entrepreneur or finding smarter ways to run a business. For this series, we’re talking to four women at different stages of their careers about how they handle key aspects of their business. On this episode, we’re talking about empire-building with Amelie Kang. Amelie is one of the founders of Málà Project and Tomorrow in Manhattan. After opening her first location of Málà Project, Amelie knew that she wanted to expand, but the question was where, how, and for how much. Tune in to hear how she made these decisions and lessons she learned along the way.Thank you to Uber Eats for supporting Follow The Leader. To learn more about working with Uber Eats, visit UberEats.com/Bombesquad.

When Dini Rao discovered her passion, there was no holding her back. She went from hosting wine tastings in her dorm room to working in the wine department at Christie’s to launching her own company, Life In Vino. Dini has a lot to teach us about following your bliss, breaking down boundaries, and being an entrepreneur. And as a bonus, she shares her picks for what to drink with your Thanksgiving meal. Also, joining us for the speed round is the newest member of Cherry Bombe, Maria Sanchez. Discover Maria’s desert-island food celeb pick and more. Stay tuned to the end to discover who Elizabeth Emery of Vancouver With Love thinks is the bombe. Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show.

The Last Course is back! The influential dessert cookbook from 2001, by pastry chef Claudia Fleming and writer Melissa Clark, has been reissued. For years, The Last Course was one of the most coveted out-of-print cookbooks around; now it’s here for a new generation to discover. Claudia, who today runs North Fork Table & Inn in Southold, N.Y., stopped by Radio Cherry Bombe to talk about her beloved book, her unexpected career trajectory from dancer to world-class pastry chef, what desserts she’s best known for, and more. Be sure to tune in!Plus, stay tuned to find out who food and brand marketer Julia Marino from Seattle, Washington, thinks is the bombe.Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 

It’s a two-parter! First up, a treat for all of you sourdough and fermentation fans out there. Baker Sarah Owens is here to talk about starters, starting over, and her new book, Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes. In the second half of the show, Bombesquad member Lauren Goldstein sits down with cookbook author Adeena Sussman to talk about her new book Sababa and how she fell in love with Israeli food. It’s a delicious episode, so don’t miss it. Plus, stay tuned to find out who home baker Katrina Goddard from Jacksonville, Florida, thinks is the bombe!Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 

Alison Roman’s bestselling books aren’t about entertaining. They’re “having people over” books, as she explains. So, what better way to celebrate the release of her new book Nothing Fancy than by stopping by her Brooklyn apartment for a chat. She and host Kerry Diamond talk about what’s in her pantry, what’s in her future, and what’s on her mind. Get your tinned fish, chickpeas, and natural wine and get ready. Stay tuned to hear who writer Ashley Elizabeth of Sweet Pea Lifestyle in Asheville, North Carolina, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

If anyone knows how to hustle, it’s Angie Mar. She took over the reins of the Beatrice Inn and turned the West Village spot from ho-hum to white hot, becoming a celebrated chef in the process. Angie just released her first cookbook, Butcher + Beast, and it’s as lush, creative, and contemporary as she is. We should also mention, like the Bea, it’s very, very carnivorous. Host Kerry Diamond sits down with Angie at the Beatrice Inn to talk meat, fashion, family, and hard work. Don’t miss their talk. Stay tuned to hear who Amanda Saab of Butter Bear Shop in Livonia, Michigan, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Aran Goyoaga is the much-loved creative behind the blog Cannelle et Vanille, and her new cookbook of the same name has just launched. It features Aran’s lush signature photography and beautiful gluten-free recipes. Aran stopped by to talk about her new book, her adopted hometown of Seattle, her unlikely career, and her thoughts on being an influencer. Stay tuned to hear who writer Austa Clausen thinks is the Bombe!  Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Foodable has launched the second season of Chef AF! This season is hosted by celebrity chef, author, and restaurateur Adrianne Calvo. Calvo has opened a number of acclaimed restaurants, including Chef Adrianne’s Vineyard Restaurant and Wine Bar and Cracked Eatery. Her dishes have been featured in such publications Gourmet and Bon Appétit, and she regularly appears on NBC's 6 In the Mix.In the Chef AF season premiere, Chef Adrianne sits down with Chloe St-Cyr, the executive chef for Scrub Island Resort. Situated in the British Virgin Islands, the resort is known for its fresh, locally-sourced Caribbean-American cuisine. Chef Adrianne and Chef Chloe discuss the gender pay gap and the best ways to support female chefs in the industry.Chef Chloe has traveled far and wide. Originally from Montreal, Chef Chloe moved with her family to the Caribbean islands when she was ten years old. She later abandoned her pursuit of a business degree to instead complete culinary school in Quebec. After graduation, she secured her first job at a Hilton in Dubai. She moved again to the Maldives before returning to the Caribbean.“I fell in love with working internationally,” says Chef Chloe, but the Caribbean was “where my heart was calling.”For Chef Chloe, working in a male-dominated industry was both a challenge and an opportunity. In Dubai, she was one of five or six women in a 175-person staff. While people were polite, she often had to insist that she could do the same work as the men without help.“People think they’re being nice,” adds Chef Chloe, “But at the end of the day, they’re neglecting your education. Working in a kitchen is about doing it to learn to do it right. Practice makes perfect.”One of her fellow female chefs advised her “you have to work three times harder but show that you’re working half as hard.” And one of the executive chefs often refused to give her a desired job because he felt that, while she was capable, the people under her would not listen to her because she was a woman.Chef Chloe also highlights the inherent problem of the gender pay gap, limited job offers, and missed promotions: you never really know for sure. “You never get that feedback,” says Chef Chloe. “No one will tell you directly. Your gut tells you, but you never actually have that acceptance.”Check out the podcast to hear more about how Chef Chloe worked to gain acceptance and inclusion in male-dominated workplaces and her advice for aspiring female chefs.

What happens when the Queen of Pasta and the Queen of Fashion get together for a chat? You’re about to find out. This week’s show is a special conversation between Chef Missy Robbins of Lilia and Misi restaurants in Brooklyn, and InStyle Magazine Editor-In-Chief Laura Brown. These two powerhouse personalities took over the Jubilee 2019 stage to discuss Missy’s culinary journey, her battle with breast cancer, why she’s done with “female chef” awards, and more. It’s a can’t-miss conversation packed with wisdom, emotion, and a few laughs.Introducing Missy and Laura is Martha Hoover, founder and president of Patachou, the Indianapolis-based restaurant group with a mission to help local children facing hunger and food insecurity issues.Stay tuned to hear who Chef Uno Immanivong, the CEO of Chef Uno Brands in Dallas, Texas, thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Emmi for supporting our show.

One of the most unique chefs in America, Iliana Regan of Elizabeth Restaurant in Chicago, stops by Radio Cherry Bombe to talk about her searing new memoir, Burn The Place. She and guest host Jordana Rothman, Food & Wine magazine’s restaurant editor at large, talk identity, failure, and the power of memory. Iliana shares the reasons she closed her second restaurant, Kitsune, and explains how her newest venture, the Milkweed Inn B&B in Michigan’s Upper Peninsula, is an exit strategy of sorts. And we do a speed round with Cherry Bombe staffer Audrey Payne. Find out what Audrey would never eat and why MasterChef Australia is a national obsession. Stay tuned to hear who Suzanah Raffield of Camp Craft Cocktail thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Erika Nakamura and Jocelyn Guest are true triple threats: butchers, business women, and new moms. The former butcher duo behind White Gold just launched J&E Smallgoods, their new delicious, responsibly-sourced sausage company. Stay tuned to hear how they’ve built their business while raising their new baby Nina as they stop by Cherry Bombe to talk meat, money, and more. Plus, hear who Allison Morisano of The Grey in Savannah, Georgia thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Episode 2: From Line Cook to Culinary ProducerExplore my culinary journey with me. The reason why I wanted to go to culinary school. The chef that I chose to mentor me. Combining my two degrees and creating the dream job that I never knew existed. Featured recipe: Classic Guacamole with Homemade Tortilla Chips

Is there such a thing as too much Priya Krishna? We certainly don’t think so! The journalist, Cherry Bombe contributor, and author of the hit cookbook, Indian-ish: Recipes and Antics from a Modern American Family, visits Cherry Bombe HQ to catch up with host Kerry Diamond. They discuss favorite recipes, Bon Appétit YouTube videos, and how Priya’s life has changed since her book was published this past spring. In the second half, we’ll hear Priya’s talk from our Jubilee 2019 Conference with an introduction by Brooke Caison of Ovenly. Stay tuned to hear who writer Lauren Elyse Garcia thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

For Valerie Rubin, it’s all about being a teacher, not a boss. Valerie is a culinary innovations consultant for US Foods in Los Angeles and she works to help mom & pop eateries throughout the city be successful. This guardian angel of small eateries shared some great advice on developing your company culture, helping your employees succeed, and explaining the “why” not the “how.” (You’ll definitely have an a-ha moment when you hear her explain that one.) It’s advice that can benefit everyone, regardless of industry, and regardless of your place in the company. Stay tuned to hear who Camille Moores of @camicooks thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Chef Missy Robbins of Lilia and Misi restaurants is the pasta queen of New York and writer Katie Parla knows Italy better than some Italians. These two sat down for a special conversation at The Wing in SoHo in New York City to talk all things Italy. They also discuss Missy’s career, need-to-know travel tips, and Katie’s new cookbook, *Food of the Italian South. * Who does Katie McCall of Two Wild Seeds in St. Charles, Illinois, think is the bombe? Stay tuned to find out! Thank you to Le Cordon Bleu culinary schools and Traeger Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Meet the original Grill Girl: Elizabeth Karmel, chef, tamer of flames, baker of cakes, and super taster. Elizabeth joins host Kerry Diamond to talk about her new cookbook, Steak and Cake: More Than 100 Recipes To Make Any Meal A Smash Hit, and her culinary path, which has taken her from North Carolina to the beach town of Amagansett, New York, with lots of stops in between. Learn the real secret of good grilling (spoiler alert: It starts with the “will to grill,” says Elizabeth) and find out what it means to have taste memory. Who does Calli Marie of Brew Five Points think is the bombe? Stay tuned to find out! Thank you to Le Cordon Bleu culinary schools and Traeger Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Michelle Hernandez of San Francisco’s Le Dix-Sept Pâtisserie has had a fascinating career that’s taken her from start-up to corporate fashion to the food biz. From her college dorm to the top restaurants of Paris, this talented pastry chef has had quite the professional—and personal—journey. Join Michelle and host Kerry Diamond as they talk about her path and what’s next for her and her business. And bonus: learn how to pronounce nougat like the fancy foodie you are. Curious who Cheryl Day of Back in the Day Bakery thinks is the bombe? Stay tuned. Thank you to Le Cordon Bleu and Traeger Grills for supporting our show. And don’t forget to support the Food Bank for New York City’s Hunger Doesn’t Take a Break initiative.

Sometimes life leads you in a direction you don’t expect. Pastry Chef Amanda Bankert never thought she’d be an American in Paris, turning out the tastiest donuts in the city. And Creative Director Joline Rivera never thought she’d launch the world’s first print magazine dedicated to cooking with cannabis. But here they are, running their respective businesses--Boneshaker Doughnuts and Kitchen Toke. The two women join host Kerry Diamond to talk about their paths and their pivots. Allison D’Aurizio of 1748 Bakehouse shares who she thinks is the Bombe. Thank you to Handsome Brook Farm Pasture Raised Organic Eggs, Le Cordon Bleu Culinary School, and Traeger Grills for supporting Radio Cherry Bombe!

The industry dynamo Gabriela Cámara talks to us about her recipes and convictions not just for the food world, but for the world at large. Gabriela is the force behind Contramar in Mexico City, Cala in San Fransisco, and the upcoming Onda in Los Angeles, which she opening in partnership with Jessica Koslow of Sqirl. Gabriela has just published her first cookbook My Mexico City Kitchen, a collection of her top recipes, advice, and observations. Gabriela also shares her latest work outside of the kitchen: working with the Mexican government to promote food safety, security, and sustainability. Plus, Jen Jacobs of Wandering Whisk tells us who she thinks is the Bombe!

On this episode of Chef AF, our host Chef Jim Berman sits down with Chef Mollie Kaufmann of the restaurant Little Pearl in Washington, D.C. to shed some light on the “controversial” topic of being a female leader in what has been in the past a predominantly male-led industry.“I think there are a lot more female chefs than people realize, and I think there are a lot more female chef’s behind male restaurateurs than people may realize,” says Kaufmann.She goes on to explain that the way traditional kitchens operate does not need to change to accommodate a chef, just because that chef happens to be a woman. The only thing that needs to evolve is the industry's ability to even the playing field. To lead a successful kitchen, there must be mutual respect and a positive work environment. Chef Mollie explains that it hasn’t been an easy journey but that has not stopped her from becoming a lead chef at a highly rated restaurant.“The end goal is the food, and your experience as a guest and it shouldn’t matter if a man cooked it or a woman cooked it or whomever,” says Kaufmann.Listen to the podcast above to hear the full conversation with Chef Kaufmann about her journey and her advice on how to grow into a flourishing chef in today’s industry and team leader regardless of whether you are male or female.

The Radio Gorgeous Kitchen visits Heathrow Terminal 2's The Gorgeous Kitchen with Jo Pratt and Donna Freed Jo Pratt, cookery writer, cook, food stylist & presenter is one of four female chefs who preside over Heathrow Terminal 2's The Gorgeous Kitchen. Jo works with Caroline Artiss, Sophie Michell and Gee Charman to make flying a spectacular experience from the start. She explains the unique experience of running an airport restaurant.  The Gorgeous Kitchen also has a cookbook so that you can create their fresh creations. They also have a loyalty card so pick one up and fly early and often!  [www.thegorgeouskitchen.com](http://www.thegorgeouskitchen.com) @TGKHeathrowT2 #RadioGorgeous #food

Surbhi Sahni is a veteran NYC chef and the creative director at Saar Indian Bistro. Surbhi landed her first restaurant job over 20 years ago in an all-female professional kitchen in Delhi before she moved to the US where she juggled graduate work in food studies at New York University with long hours in restaurant kitchens. Now in New York City's dining scene—an industry still dominated by male chefs—Surbhi is known for her creative concepts that blend contemporary and traditional flavors. Her work reflects a deep appreciation for regional Indian home cookery and the generations of women who have contributed to it. Food Without Borders is powered by Simplecast.

Chef Baobao of Baoburg in Greenpoint, and Chef Lien Lin of Bricolage in Park Slope join us to talk about the experiences of being a female chef in Asian food in NYC - from the path to opening their restaurants to the daily challenges and rewards. We'll also hear about the food they make - rich and authentic in their own stories. Feast Meets West is powered by Simplecast.

In today’s episode hosts Erin Chambers Smith and Troy Johnson along with producer Archana Ram are discussing San Diego restaurant news, like Supernatural Sandwiches heading to Pacific Beach, a major dinner event with all female chefs happening May 27, and a barbecue concept headed to San Carlos this summer. Joining us is Brian Malarkey, chef and co-owner of Herb & Wood, Farmer & The Seahorse, and Green Acre. He’s here to celebrate making the cover of our new Best Restaurants issue—that’s Herb & Wood’s sea bass on the cover—and winning Best of the Best Fancy Restaurant, as chosen by Troy. He’s also dishing about the highs and lows of being a prolific restaurateur, the shaky start to Herb & Eatery (Herb & Wood’s next-door café), and the two new restaurants he’ll be bringing to the city in 2019. Plus, we’re gearing up for our big 100th episode, which we’ll be taping on Hornblower Cruise’s Sights & Sips Cocktail Cruise June 22. And we want you there! Enter here for a chance to win one of 10 pairs of tickets to join us on the bay.

In part 2 of my Special Sauce interview with Sara Moulton, she plunges headfirst into the issues women face as chefs. "When I first moved to New York...I couldn't get a job. But not only that, about every five years there'd be an article in the New York Times saying, "Where are all the women chefs?" It pissed me off, because I'd be like, "I know where they are. Being kept down or going to California where it's far easier to get a job, because nobody will give them a job here." Here she is on why she thinks she lost her long-running show on the Food Network: "The way I see it is, competition and cleavage took over. I had cleavage, but they didn't want to see mine. But that's all right. And that's not what I was there for. I'll be honest, I was devastated." Sara also talks about checking in with women in the industry periodically: "I always talk to them and try to find out what's the deal, how we're doing, how are we moving forward? I mean, I'm no longer doing that. But, how are women chefs doing? What they say consistently is they're still not getting the same publicity, and they're still not getting the same real estate deals and backing for new restaurants. They're still being treated like second-class citizens." As for what she would tell a young woman chef about how to proceed: "The advice I would give to them is pretty much the same as what I used to [say]: 'Head West, young lady. California is so much better a place.'" As a mother of two children who has been married for a long time, I asked her what she tells women chefs about having it all: "That is still a really difficult question and answer. I have no idea. You either have to have a partner who is willing to stay home...I mean, Jody Adams, you know, from Rialto*, her husband stayed home...If you can set that up, yes, you can make it work. But...it's striking when you think that this is not an issue for a man to be working 80 hours a week and [have] a family. But it is for most women. That is where I always hit a wall. I have no answers except the one I just gave you. It's rare to find the person who's willing to just stay home." *Editor's note: Rialto shuttered in 2016. Adams is now chef and owner of the restaurants Porto, Saloniki, and TRADE. Sara Moulton is smart, savvy, talented and pulls no punches. Listen in and I'm sure you'll agree. ------ The transcript for this week's episode can be found over at Serious Eats.

 Female Chef News: [https://www.vogue.com/article/dominique-crenn-resy-women-of-food](https://www.vogue.com/article/dominique-crenn-resy-women-of-food) Chef's Table Pastry: [https://www.eater.com/2018/1/30/16951652/netflix-chefs-table-pastry-premiere-christina-tosi-april](https://www.eater.com/2018/1/30/16951652/netflix-chefs-table-pastry-premiere-christina-tosi-april) Stealing $600K: [http://www.chicagotribune.com/dining/ct-food-avec-blackbird-embezzlement-20180202-story.html](http://www.chicagotribune.com/dining/ct-food-avec-blackbird-embezzlement-20180202-story.html) Selling Plates: [https://www.eater.com/2018/2/5/16956974/restaurant-interior-design-shopping-roman-williams-guild-shed-abc-kitchen](https://www.eater.com/2018/2/5/16956974/restaurant-interior-design-shopping-roman-williams-guild-shed-abc-kitchen) Google & Chelsea Market: [http://www.grubstreet.com/2018/02/google-buying-chelsea-market-deal.html](http://www.grubstreet.com/2018/02/google-buying-chelsea-market-deal.html)

What a crazy day today has been, Vegas, Petty, so much to talk about. Tonight we also kick off our "Ass Kicking Female Chef Series" with Toronto breakfast Chef Stephanie Khachakjian. @steph.cooks as we all know her on Instagram but she been working in her family's restaurant for 11 years. This self taught Chef is the talk of Toronto and one of my favorite follows, thankfully I dont live in Toronto, if her food tastes as good as it looks I would be in trouble. Lets hear her story tonight live on Plumluvfoods!

On this week’s Radio Cherry Bombe we talk with Lani Halliday, the creative baker behind Brooklyn's Brutus Bakeshop. Lani's been making a name for herself with her delicious, colorful creations--including her fabulous snake cakes. We also speak to Sabrina Chen and Alana McMillan, the founders of JaynesBeard, a new initiative that intersects the culinary and lesbian/queer communities with pop-up events that feature up-and-coming, mostly queer and female chefs and bartenders.

James Beard WINNERS 2017: https://www.eater.com/2017/5/1/15502516/james-beard-awards-2017-winners "GUIDE"lines: https://www.eater.com/2017/5/1/15462142/james-beard-awards-michelin-stars-worlds-50-best Female Chefs:https://www.bloomberg.com/news/articles/2014-03-06/women-everywhere-in-chang-colicchio-empires-but-no-head-chefs Single Thread Piece about Tickets: https://www.forbes.com/sites/barbstuckey/2017/04/24/fine-dining-versus-the-playoffs-how-meals-at-high-end-restaurants-have-become-sporting-events/2/#51f0a9db7afc Aviary Book Kickstarter: https://www.kickstarter.com/projects/thealineagroup/the-aviary-cocktail-book Katy Perry Bon Appetit: https://www.youtube.com/watch?v=MH9ilfAZHOs Follow me on Social: YouTube: https://www.youtube.com/subscription_center?add_user=jkhanna91 →Instagram: www.instagram.com/justinkhanna →Snapchat: jkhan1 →Twitter: www.twitter.com/justin_khanna →Facebook: www.facebook.com/mrjustinkhanna

Female chefs get short shrift in the media — and in many restaurant kitchens. We tell the stories of two Boston-based chefs who beat the odds. Hear how they overcame bias to rise the ranks — and the lessons they learned along the way.

I helped organize three gala fundraisers for which a team of Toronto's top female chefs donated their time and food. The money raised helped renovate and equip Sistering's wonderful new kitchen. We celebrated with a kitchen party.