Podcast appearances and mentions of ferran adria

On this weeks podcast we are excited to have on Chef Chanthy Yen. Growing up in Windsor Ontario, Chanthy was lucky enough to grow up learning to cook from his Cambodian grandmother. His love of amazing food turned into a very successful career that has taken him across the country and around the world. Honing his skill at the much lauded Northwest Culinary Academy and has never looked back. He worked at the cutting edge Mugaritz in Spain. He worked with Ferran Adria and his team on culinary and gastronomic research in Barcelona. He has opened many restaurants but one of his crowning achievements was winning the 2024 Top Chef Canada a rigours 3 month cooking show that puts some of Canada's best Chefs through extremely tough challenges. I hope you enjoy the podcast. Send us your feedback

 This is a vintage selection from 2006The BanterThe Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent? The ConversationThe Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes then gets into the nitty gritty details of what makes scotch so varied and gives it a sense of place. He also gives his thoughts about the next big beverage on the horizon. Was he correct?The Inside TrackThe Guys and Colman are in agreement about the culture and traditions around food and beverage being an integral part of the enjoyment. Colman wrote, “I like the trappings of imbibing, the company it keeps, the restaurants and cafes and bars and the people who gather in them. I drink, frankly, because I like the glow, the softening of hard edges, the faint anesthesia. I like the way my mind races one zigzag step ahead of logic. I like that flash flood of the unexpected, utter joy that courses quickly through me between this glass and that one.”Mark: Did you really say that? Colman: I must have been drinking when I wrote that.  -Colman Andrews on The Restaurant Guys Podcast 2006BioColman Andrews started off as a restaurant reviewer. He went on to write for lifestyle magazines, guest review for the Los Angeles Times and served as senior editor for New West magazine. In 1994, Andrews became a co-founder of Saveur magazine and later editor-in-chief. During his tenure, Andrews won six James Beard Journalism Awards, and in 2000, Saveur became the first food magazine to win the American Society of Magazine Editors' award for General Excellence. He left Saveur in 2006, becoming the restaurant columnist for Gourmet where Reichl was editor-in-chief.He has written numerous cookbooks captivating the cuisine of specific regions and cultures (Catalan, The Riviera, Ireland, Italy, etc) as well as a book about Ferran Adria.InfoSaveur magazinehttps://www.saveur.com/To get the recipe for Caipirinha, email TheGuys@RestaurantGuysPodcast.comOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Born to parents who arrived in Canada from Cambodia in the 1980's to flee the horrors of the Khmer Rouge He developed a love of cooking watching his grandmother while growing up and he spent time in Spain working under at world renowned Ferran Adria's El Bulli Foundation, Was once personal Chef to Prime Minister Justin Trudeau and his family.  Chanthy Yen, Chef de Cuisine at Vancouver's Michelin-recommended Bacaro and Canada's Top Chef for Season 11 joins Ben with his great story.

Jason Atherton is one of the most respected British chef-restaurateurs with tens of restaurants as part of The Social Company. Atherton started working in the late 1980's for legendary chefs like Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria, before joining Gordon Ramsay in 2001 and launching ‘Maze', first in London and then another five globally. He left Gordon Ramsay in 2010 to launch his own restaurants, with his flagship Pollen Street Social first in Mayfair and then restaurants in Shanghai, Dubai, Mykonos and St Moritz. We will hear how Jason Atherton rose from a working class background to one of the most famous chefs globally. Also, we will hear his best advice for any young chef. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Most culinary savants are familiar with Chef Wylie Dufresne, who, at his groundbreaking Manhattan restaurant, WD 50, brought modernist molecular gastronomy in the style and spirit of Heston Blumenthal, Grant Achatz, and Ferran Adria to NYC about 10 years ago. Since then, like so many other great fine dining chefs, Wylie has fallen under the spell of pizza and is now expressing his creative genius at Park Avenue's Stretch Pizza. Hear all about Wylie's journey, from his Rhode Island origins, to the global stage, and now finding his voice in the ultra-competitive pizza sector. The expectations are high, but so is his intent, as we'll discover on this new episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Hello and welcome to another episode of the podcast - today on the podcast I'm excited to share an interview with Carrie Bachman. Carrie is the owner of Carrie Bachman Public Relations a full-service, boutique public relations firm specializing in the cookbook and gourmet product industry. Carrie's firm takes pride in creating innovative nationwide publicity campaigns that result in maximum exposure for our clients. Over the last 30 years, Carrie has led New York Times bestselling campaigns for a diverse list of authors, including journalists, celebrities, award-winning chefs, and cookbook and lifestyle authors including Jacques Pepin, Julia Child, Marcella Hazan, Emeril Lagasse, Alice Waters, Patricia Wells, Ferran Adria, Dorie Greenspan, Rose Levy Beranbaum, Ina Garten, Tom Douglas, and more. Services provided by Carrie and her team includes book launches, brand strategy, event planning, influencer and blogger engagement, media tours, national and regional interviews, as well as social media strategy and satellite media tours. Today on the podcast Carrie and I talk about what's working with PR, what's not working, tips for debut cookbook writers and authors, as well as where the best times are spent for authors who handle their own PR.  Things We Mention In This Episode Connect with Carrie Bachman online How to Get Paid to Write a Cookbook Free Training

Gaggan began cooking to help his mother. He first started his career in restaurants around India and then in other cities, such as  Bangkok, where he moved in 2007. Before opening his own establishment, he worked in other venues including under Ferran Adria at El Bulli, where many of his influences for molecular gastronomy come from. In 2001 he started a flourishing catering business -  closed six years later - and had a high position as a chef at Taj Hotels. Gaggan then bought himself a ticket to Bangkok for a fresh start at an Indian restaurant in the Thai capital. Since its opening in 2010, Gaggan has won numerous accolades, contributing to Bangkok's status as a world-class dining destination. The restaurant has become No. 1 on the list of Asia's 50 Best Restaurants for four consecutive years and has just been recognized with two Michelin stars by the Thai edition of the acclaimed French guide. His restaurant's consistently high ratings are a remarkable achievement for an Indian chef in the spotlight of haute cuisine, and shows how the gastronomy world has gradually become more diverse and plural, highlighting also chefs from countries outside the Europe-United States circuit. Gaggan has also been known to host world-class restaurant chefs at four-handed dinners at his restaurant located in Bangkok's hip Lumpini neighborhood. Lately, Gaggan is also proving to be a smart restaurant investor in the city, having opened businesses such as Meatlicious, a casual steakhouse/burger joint and the Sühring Twins' eponymous German restaurant. More recently, he inaugurated Gaa, a European-Asian fusion restaurant (where Garima Arora, the head chef, was recognized as the Best Female chef according to Asia's 50 Best Restaurants) and Wet, a natural-focused wine bar - both run by Gaggan alumni. On this episode of “What's Burning”, Gaggan's chat with Host Mitchell Davis includes conversation around eliminating hierarchy in the kitchen, nurturing budding chefs, and the cultural value of street food.

For 15 years, Roy Shvartzapel has traveled the globe, working for and learning from the most important gastronomic figures of our time, including Pierre Hermé, Ferran Adria, Thomas Keller and Iginio Massari.

For 15 years, Roy Shvartzapel has traveled the globe, working for and learning from the most important gastronomic figures of our time, including Pierre Hermé, Ferran Adria, Thomas Keller and Iginio Massari. After years on a quest to to become masterful with his discipline, Roy decided it was time to launch his own brand - From Roy, a luxury bakery on a quest to deliver the finest products in the world.From Roy's first offering is the iconic panettone. Mentored by the world's panettone master, Iginio Massari, Roy has spent the better part of a decade obsessing and perfecting what he calls, “the Mt. Everest of the baking world." What begins with simple mother yeast or “lievito madre” (flour, water and the yeast which is present in the air) is cared for and nurtured with the utmost precision and dedication and then, using the highest quality standards, is transformed into one of the most special products in all the pastry and baking worlds.

This week, Gilly is with Luca Iaccarino, Italian food critic and journalist for Italy's most respected newspapers la Republica and Corriere della Sera. But he's also the co-creator of Buonissima, Turin's most spectacular food festival featuring some of the best chefs in Europe. Gilly went to meet him by Interrail to the home of the Slow Food Movement, to explore Buonissima, meet Ferran Adria and inhale the truffles of nearby Alba. But beyond the storytelling and the glamour, Luca's new book pokes under the skin of Italian food culture and reveals a much more nuanced take on Italian food culture. See acast.com/privacy for privacy and opt-out information.

I have known James for years, his culinary skills are well above my pay grade, opening the restaurant of his dreams Commis in his home city of Oakland. All while driving this passion to make delicious food in a town he loves inspires me everyday. Ok I will just say it James you rock!! Born in Ubonratchathani,Thailand and raised in Oakland, California,James Syhabout is the Chef/Proprietor of Commis, the only Michelin-starred restaurant in Oakland since 2010; Hawker Fare, with both Oakland and San Franciscooutposts; and casual, beer-centric restaurant, The Dock, in West Oakland. Named “Best New Chef” in2010by the eponymousFood &Winemagazine,Syhabouthas been recognized not only for his skill and dedication to the culinary arts, but for reviving the dining scene in his hometown of Oakland.Before opening Commis and Hawker Fare, Syhaboutformally studied at California Culinary Academy inSan Franciscoand developed his craftat numerous Michelin starred restaurants around the globe,beginning asChef de Partie at Manresa(Los Gatos, California). Within a few months, Syhabout advanced toSous Chef,where his close workwith Chef David Kinchinspired hisinterest in different European cuisines and international culinary practices. After two years at Manresa, Syhabout ventured out to continue hisculinary education in Europe, where he worked with Chef Heston Blumenthal atThe Fat Duck(Bray, United Kingdom), followed by Mugaritz in the Basque country, near San Sebastian(Gizpuzkoa, Spain), while experiencing numerous Michelin-starredmeals along the way.Syhabout stayed in Spain as Chef de Partie at Alkimia(Barcelona, Spain) cooking new Catalan cuisine, before spending a season at Ferran Adria's ground breaking restaurantEl Bulli(Roses, Spain). Following his continued culinary travels through France and Italy, Syhabout returned to Manresa as a consultant training, working, sharing and developing new ideas from his experiencesabroad. In 2006,Syhabout worked with Chef Daniel Patterson to open Coi(San Francisco, California), providing him with the invaluable experience of opening a restaurant, from building codes and menu development, to inventory and the hiring and training of staff. Following Coi, Syhabout was scouted by the Plumpjack Group in 2006 to fill the Executive Chef position at their flagship restaurant, Plumpjack Café(San Francisco, California). Within the first year, he earned a ravethree and half star review from Michael Bauer in the San Francisco Chronicleand was recognized as a “Rising Star Chef”by San Francisco Magazine, San Francisco Chronicle and StarChefs.Com. With Syhabout at the helm,Plumpjack Café became one of the top draws for dining out in the San Francisco Bay Area as voted by Food & Wine magazine and was propelled back onto the Top 100 restaurant list compiled by San Francisco Chronicle.After accumulating numerous accolades at Plumpjack Cafe, Syhabout was recruited back to Manresa in the highly coveted role of Chef de Cuisine. His returnto Manresa was largely motivated bythe restaurant's involvement with Love Apple Farms and grower Cynthia Sandberg.The biodynamic farm provides bountiful heirloom varieties of vegetables, fruits, herbs, edibleflowers and seeds grown solely for the restaurant. Syhabout's involvement with the farm was a collaborative effort with Cynthia, focused on finding seeds of rare varietals and selectingwhat to grow for the restaurant through the changing seasons. Hisexperience working with Cynthia shaped his vision when developing menuswith a truefarm-to-plateapproach.In 2010, Syhabout's travels, studies and varied culinary experiences culminated in the launch of his first restaurant, Commis, the first fine-dining restaurant in Oakland, which was promptly awarded with one Michelin star a mere months after opening. In stark contrast to Commis, Syhabout opened Hawker Fare in 2011, in the very Oakland location of his mother's former restaurant, serving the Laotian Thai food he grew up with in a casual setting. Next came Box & Bells Eating House and The Dock(later to becomeOld Kan), both in Oakland, followed by the 2015 openingof a Hawker Fare San Francisco, and new Hawker Fare offshoot, Hawking Bird, in Oakland's Temescal area in December 2017. Syhabout currently operates Commis, Hawker Fare San Francisco, Old Kan and Hawking Bird. His first cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Thai Isan & Lao Roots, is released in January 2018 under Anthony Bourdain's Ecco imprint.Additionally, Syhabouthasappeared on The Food Network's “Iron Chef America”twice,asSous Chef forbothMourad Lahlou and David Kinch,aiding them in achievingtriumphant victories.

Ferran Adria är både en kreatör och en provokatör. Om en maträtt traditionellt sett var söt gjorde han den salt, om den var flytande gjorde han den fast. När vissa prisade hans mat för att vara nyskapade och kreativ menade andra att den borde komma med varningstext och diverse kemisymboler med tanke på alla tillsatser som användes. Säga vad man vill, men Ferran anses vara en av världens bästa kockar och hans hyperkända restaurang ”el Bulli” har korats till världens bästa hela fem gånger. Niklas berättar om hur det var att jobba där under ett år och varför han behövde pröjsa för Ferrans kokbok. Dessutom benar vi ut vad molekylär gastronomi är för något, om det är något du kan göra hemma och var gränsen går mellan att vara kreativ eller provokativ i köket! Stort tack till HelloFresh som gör podden möjlig. Med rabatkodden LEVAGOTT får du också en dunderrabatt. Upp till 925 riksdaler på dina fyra första kassar och såklart fri frakt på den första. Du hör ju. Även stort tack till ELON!

In the 90s we had Marco Pierre White and Gordon Ramsey usher in the era of the shouty, angry, passionate celebrity chefs. By the early 2000s, Ferran Adria and Heston Blumenthal brought about a change in the way we look at fine dining experiences and culinary creativity. And to date, their disciples (the top restaurants in the world) continue to expand upon their work. So what is the future? What is the next leap forward in Gastronomy? A chef who believes in “improving global wellbeing through innovations in gastronomy.” A chef who will change the way we eat. A chef who after working his way up in Michelin star restaurants has spent close to a decade collaborating with some of the UK’s leading scientists and academic institutions on understanding our multisensory relationship with food and its functional role in our health and wellbeing. Introducing Chef Jozef Youssef, founder of Kitchen Theory. LinkedIn: https://www.linkedin.com/in/jozefyoussef/ Kitchen Theory: https://kitchen-theory.com/   To learn more about Aigora, please visit www.aigora.com

Spain is home to hundreds of native wine grapes! The country was a safe haven for vitis vinifera during the last Ice Age causing a boom of developing grape species that are part of the tapestry of this wine making country. As we explore some of Spain's interesting range of indigenous varieties we are joined by Ferran Centelles, Spanish Wine Specialist for jancisrobinson.com.This is Spain Uncorked, a Special Miniseries from Wine Pod. Ferran is a WSET Diploma level graduate and Sommelier who has worked for the world-renowned El Bulli and is still owner Chef Ferran Adria's "wine guy" for his new project El Bulli 1846. Ferran received the WSET 2019 Outstanding Alumni Award. He also sits on judging panels at international wine competitions and is WSET Certified Educator.

In der heutigen Folge dreht sich alles um Kochbücher. Von Jamie Oliver über Juan Amador bis Ferran Adria und von funktional zu Sterne-Niveau ziehen die Kauboys für euch ihre Lieblings-Kochbücher aus dem Regal. Was waren Chris' & Dennis' erstes Kochbuch (natürlich nach "Der junge Koch")? Welches war prägend und welches ist eher gefloppt? Was macht ein gutes Kochbuch aus und worauf kann man verzichten? Dazu gibt's seitenweise Empfehlungen, welche Kochbücher ihr euch unbedingt mal anschauen und worauf ihr vielleicht beim nächsten Kauf achten solltet, damit ihr beim Kochen in der heimischen Küche Lust statt Frust habt. Checkt unser Top Angebot mit FOUR SIGMATIC [www.Foursigmatic.com/kauundschluck](http://www.Foursigmatic.com/kauundschluck)

Francisco Lopez is an artist, designer and filmmaker living in Brooklyn. He grew up in Caracas, Venezuela and in 1995, he moved to Boston where he graduated from the School of the Museum of Fine Arts. In 2004 he founded the internationally renown and multidisciplinary creative studio Mogollon in New York City. Mogollon has created work for both art and commerce; experimenting with virtually every media. He has produced and exhibit work for renown institutions and personalities such as PS1 MOMA, The Drawing Center, Centre Pompidou, Ferran Adria, ElBulli Foundation, Ellen Berkenblit, Nike, Katy Perry, Madonna, Alicia Keys, Nelly Furtado, MAD Museum, Phillip Glass, American Ballet Theater, Terry Riley, Universal Records, Interscope Records, among many others. Check out his work at franciscolopezstudio.com.

My guest today is one of Sweden’s best-known chefs. He has worked with great chefs from Heston Blumenthal to Ferran Adria. He opened his first restaurant at the age of 21, and since then he has impressed the Swedish food scene. He supervises 3 restaurants, including His restaurant Ekstedt, where the concept is to first and foremost cook all raw ingredients over an open fire. Help out the podcast : www.buymeacoffee.com/Dmartins https://ekstedt.nu/ info@turningchickensandbreakingdishes.com instagram.com/turningchickensbreakingdishes --- Support this podcast: https://anchor.fm/davide-martins/support

Starting under mentorship with James Beard winner Barbara Lynch, Nicolai Lipscomb has chefed at some of the best restuarants in the world, full stop — Arzak, El Celler Can Roca, at Fundacion Alicia with scientists and nutritionists under the direction of Ferran Adria and Pere Castells, the list goes on and on. And so this conversation with Skipper Chong Warson ranges the globe, starting in Half Moon Bay, Calif. to bungee jumping outside Vancouver Island, British Columbia to working in high pressure kitchens in Boston, Mass.; San Sebastián, Spain; Girona, Spain; and back to northern Calif. again among other locations. The topics range from talking about thrill seeking in motorcycle riding/bungee jumping, homemade Eggo waffles cooling on chopsticks, falling into and grinding through the ever challenging work of making and serving some of the most highly regarded food in the world while racing the clock and the swirling kitchen chaos, the requisite patience to not rush food, the secret to great paella, the importance of downtime in working as a chef, and the brain drain in running restuarants that's happening during COVID-19. One thing that we learned is that restaurants are the number one employer in Calif. And working backwards from the idea that the golden state has 1/8 of the United States population and by some estimates the various 2020 shutdown orders will end up closing 50% of restaurants that aren't backed by chains or corporations, that's a huge impact of which we weren't aware. While recording, Skipper mistakingly attributes Malcolm Gladwell's 10,000 hours of work equals mastery theory to "Blink" instead of "Outliers". (He corrected it with Nicolai offline as soon as he was able.) Stay tuned after the outro music for a bit of tape where Nicolai first mentions working on the line for the first time in six years. This episode was edited and mastered by Troy Lococo. Special Guest: Nicolai Lipscomb.

Let's just say that food and hospitality has always been around for Maria Stevens.Originally from Spain, we all know that the Spanish not only know about great food and service, but they have given us the likes of Ferran Adria, Serrano ham, and notably a world class football league.Maria started her professional marketing journey by the way of being a restaurant manager, always having to look after what should be on the monthly food and beverage social media calendar.Always having a passion for delicious dishes and impeccable service, there no better place to be than on the palm in Dubai woking in the award winning Social by Heinz Beck.Here she was working alongside the team in both the back and front of house as the Food and Beverage  Sales Manager.https://www.heinzbeck.comAfter this, she got the opportunity to be the manager of a friends restaurant, where again she not only had to take full responsibility of the business, she also looked after the marketing, which led her to question what career path should she take?Once the contract had ended, after a well earned break, she then decided to take a course in Digital Marketing, during this time she took on various consulting projects that allowed to have a deeper understanding of the Marketing industry and what it takes to convert campaigns into real customers. Once the studying was over, Maria took the position of Marketing Manager for the Steigenberger Hotel, Business Bay, Dubai.https://www.steigenberger.com/en/hotels/all-hotels/dubai/dubai/steigenberger-hotel-business-bayShe managed all of the Food and Beverage for the entire hotel, which is not an easy task in a city like Dubai, but a challenge that Maria took fully in her stride.At the same time, if this wasn't enough, she is also in charge of the marketing for The Dubai Chef's Collective, this is a completely different ball game altogether, as this time there are over 30 different chefs to manage.This is one of the projects that she truly enjoys to work on, as each chef brings something different to the table.https://www.dubaichefscollective.comThere is no arguing that Maria loves her job, and above all she loves all things hospitality, and by the way did I mention she's married to a chef!On the side Maria is also a Reiki healer, not just for humans but also for animals, another incredible passion.To see what Maria is doing, not only can you click on the Dubai Chef's Collective page, but you can also follow her on Instagram - https://www.instagram.com/mayulacoquetteDigital marketing is now an integral part of any business, so if you need any advise or a consultant, you now where to find one!Support the showFollow The Chef JKP Podcast on Instagram HERE

De Nikkei keuken is de Japanse keuken zoals deze zich sinds het eind van de 19e eeuw in Peru en Brazilie heeft ontwikkeld. Het is een fantastische keuken die het elegante en lichte van de Japanse combineert met het zure, pittige en vette van de Zuid Amerikaanse keuken. Er worden veel smaken en structuren gestapeld, maar het botst nooit. Luister de podcast, lees de recepten en je begrijpt waarom wij zo enthousiast zijn.De Nikkei keuken gaat al meer dan een eeuw terug. Want hoewel sterrechefs als Ferran Adria, Gaston Acurio en onze eigen Joris Bijdendijk er nu mee weglopen, heeft de keuken al veel traditie. Het is een fascinerende keuken die smaken combineert die we los goed kennen, maar nooit hadden durven combineren.Deze podcast gaat over eten, drinken, koken en uitgaan. Elke 2 weken ontdekken Jonas Nouwen en Jeroen Doucet culinaire classics en tongstrelende trends. Alle recepten en adressen van deze aflevering staat in de shownotes: https://watschaftdepodcast.com/podcast-nikkei/

On today's episode of All in the Industry®, Shari Bayer's guest is Akhtar Nawab, chef and owner of Alta Calidad in Brooklyn, Otra Vez in New Orleans, and Prather’s on the Alley in DC; and founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country, ranging from fast-casual food halls to fine dining establishments. Akhtar is also a contributing chef of CookUnity's Creator's Club, and the author of his first cookbook, Good For You: Bold Flavors with Benefits, with Chronicle Books, to be released this month. His ‘less-is-more’ style of cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft, the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during his tenure. He has been featured in various publications including Food & Wine, Bon Appetit, and Eater, and appearances on NBC’s TODAY Show, CBS This Morning Saturday, and Food Network’s “Iron Chef America.” Today's show also features Shari's PR tip; Industry News discussion, including COVID-19; and Solo Dining experience at Jose Andres, Albert Adria and Ferran Adria's Mercado Little Spain at Hudson Yards, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep All in the Industry on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Akhtar Nawab.All in the Industry is powered by Simplecast. 

25 June 2020: Najat Kaanache is a renowned chef at Nur Restaurant in Fez. Ahead of tomorrow’s latest episode in the Masterclass Cooking Series, where she’ll be shining a light on Moroccan gastronomy, Najat joins us on the Chef’s Table to talk about her journey, from growing up in San Sebastian to becoming a famous actress across Spain before becoming The Pilgrim Chef; travelling through the Middle East. She tells us about her experiences of training with a number of the world’s top chefs, including Ferran Adria, Rene Redzepi, Thomas Keller, Grant Achatz, Heston Blumenthal and Martín Berasategui, while working across the world from Chicago to New York to Copenhagen.

I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.—Chef Ferran AdriàWhen I was a young man I wanted to be a chef. Food always fascinated me. I loved to taste it, I loved to cook it, and I loved—well, before the rise of food porn, I loved to read about food, talk about food, and watch people prepare it. When other kids were watching The Price Is Right on days home sick from school, I watched The Frugal Gourmet, Yan Can Cook, and shows featuring Julia Child, TV's cooking matriarch. Combine this passion with an over-encouraging mother and an Italian grandmother who made a mean Sunday gravy, and you have all the makings of a future chef. I followed my passion diligently, even at a young age, constantly experimenting and honing my craft. Then, opportunity knocked: close friends of my mother were friendly with Wolfgang Puck (thank you, Ron and Nancy), and encouraged me to write to him to apply for a culinary stage my junior year of high school. I followed her advice, and a few months later, during summer break, I headed to Los Angeles to work in the kitchen at Wolfgang's original restaurant, Spago, on the Sunset Strip. After a couple of bumps in the road (including not knowing that chefs brought their own knives to work), I hit my stride and began the daily grind that is working in a professional kitchen.The backbone of modern kitchens is formed by immigrants (many illegal), who are highly skilled cooks but willing to work for the wages that give restaurants the possibility of making a profit, and young culinary students willing to work for next to nothing to learn their craft. I spent months chopping fruits, vegetables, herbs, and spices, occasionally worked on meats or fish, and, when I was lucky, got to prepare a staff meal. The experience was magical. I still remember the smells, the tastes, and even the first time I ever got drunk—with the staff—and spent the next morning in the bathroom throwing up when I wasn't chopping jalapeños while the staff cheered me on. I rubbed my bloodshot eyes with the same hands I used to chop the jalapeños—and let's just say it was a painful mistake I never made again.After a couple of months, just as I was getting the hang of it, I had to leave. School was starting, I had a girlfriend back in New York, and it was my senior year of high school. I remember returning and being really stoked about cooking, but I was also no longer in the kitchen. While Wolfgang wrote me a college recommendation and I got accepted to Cornell, I also got back into the regular life of a teenager. And the further I drifted from the energy of that kitchen, the more I convinced myself I would be wasting my talents as a chef. Why should I be a manual laborer when I could use my Ivy League degree to become a wealthy businessman? Most chefs made an hourly wage, and I would probably have to spend many years struggling. So I abandoned my dream and pursued the business side of hospitality. While the decision worked out well for me professionally, I can say without question that not pursuing a career in the kitchen is a decision I continue to regret.While in general I don't believe in regret, I keep it alive in my consciousness in this case as a reminder that I made a decision for the wrong reasons. I wasn't willing to sacrifice my short-term comfort to pursue the purest form of my purpose. I didn't recognize or accept that I couldn't start at the top; my ego got in the way, as it does for many of us. If Mark Zuckerberg can start Facebook and be the CEO, isn't anything less a failure? After all, that's what the media sells us. We've discussed the error in this kind of thinking, but at the time, I was blissfully unaware of it, and it cost me—maybe not financially, but in many other ways.

My guests are Rich Shih and Jeremy Umansky, who just wrote a great book on Koji -  the title of which is “Koji Alchemy – Rediscovering the magic of mold-based fermentation”.  Koji is the national mold of Japan.  It is used to make almost all fermented products in Japanese cuisine, such as miso, soy sauce and sake.  Koji is also becoming a culinary keyword lately, and top chefs in the world such as Rene Redzepi and Ferran Adria have been actively utilizing it in innovative ways.  Jeremy joined us on Episode 135 and discussed his mind-blowing and effective ways to use koji.  In this episode, we will discuss what is in their fascinating new book - what koji is, why it is so special and powerful in producing great flavors, what you can make with it in both traditional and modern ways and much, much more!!!  Japan Eats is powered by Simplecast. 

This week, Shift Drink alum Boby Pradichith continues to do the heavy lifting by bringing us chef, and mentor, Ruben Garcia. Freshly funemployed, we look back at Ruben’s 16-year legacy with Think Food Group and how that translates into future plans (think mezcal), “fighting nature,” and the cycle of culinary maturation and creativity. Ruben goes all George Clooney, Boby goes all Benjamin Button, Eddie goes all Julia Roberts, and Mathew tries to go all Daniel Day Lewis. Powered and distributed by Simplecast.

Chef Katie Button, the chef and co-owner of two restaurants in Asheville, North Carolina: Cúrate Tapas Bar and Button & Co. Bagels, was born in South Carolina and raised in New Jersey. Chef Button has worked for Jose Andres and Ferran Adria at elBulli before returning to the South to open up her restaurant Curate in 2011 with her husband Felix. The restaurant and Katie have received tons of accolades: she was a finalist for the James Beard Rising Star Chef Award in 2014, and a nominee for the Foundation's Best Chef: Southeast Award in both 2018 and 2019. She was also named one of Food & Wine magazine's Best New Chefs of 2015 and Curate was most recently recognized as one of Esquire's 40 Most Important Restaurants of the Decade.Image courtesy of Curate/Katie Button.The Line is powered by Simplecast.  

Lorraine and Louiie look into the origins of Valencian Gold and explore how culinary inspiration can come from travel, friendship, and "BROmance". In our funniest episode yet, Chefs Jeffrey Weiss and Paras Shah discuss the highlights of their travels, what it's like working for Ferran Adria, and how they chose Las Vegas as the starting point for their restaurant concept, Paella for the People.Find out more at https://2-sharp-chefs--a-microphone.pinecast.coThis podcast is powered by Pinecast.

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” show from Bali, Indonesia with two exclusive interviews. First, Shari sits down with critically acclaimed Chef/Owner Will Goldfarb of Room4Dessert, a dessert tasting menu restaurant on the outskirts of Ubud. Will, who has worked in the kitchens of Ferran Adria, Tetsuya Wakuda, Paul Liebrandt, and Morimoto, among others, is originally from New York State. He trained at Le Cordon Bleu before working at elBulli as Pastry Chef. Will opened Room4Dessert in New York prior to relocating the restaurant to Bali. He has a new book, Room for Dessert (Phaidon), and is featured on his own episode of the Netflix series, Chef’s Table: Pastry (4/13/18). Next, Shari chats with Chef/Co-Owner Ray Adriansyah of Locavore, a tasting menu restaurant featuring modern cuisine with the finest locally sourced seasonal produce. Ray founded Locavore in the heart of Ubud with his business partner, Chef Eelke Plasmeijer. The restaurant has been named one of Asia's Best 50 Restaurants. Today's show also features Shari's PR tip, Speed Rounds, and Solo Dining experience at Kaum at Potato Head Beach Club in Seminyak, Bali. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Photo courtesy of Shari Bayer. All in the Industry is powered by Simplecast.

Highlights    Despite coming to Spain 7 years in a row, I've only been to 7 of the 17 autonomous communities because I return to and stay in Catalonia so often.    I'm only fluent in English but have taught myself how to read menus in the languages of the countries I travel to most. So I can be lost but never hungry, a great motto to live by! I learned Catalan first which is the local dialect for Catalonia which includes Barcelona and Costa Brava.   The famed El Bulli by Ferran Adria was in the region. They won the number one restaurant title a record five times. Their innovation attracted chefs from all over the world and Spain to come and train and these protégées went back to cook in their home towns or neighboring countries. I never got to eat there but I can certainly appreciate its influence.   Catalans are very proud of their culture and there are many protests for independence. The conflict reminds me of the pro Taiwanese independence sentiments I grew up hearing about and being influenced by. So I feel some shared camaraderie with the Catalan culture.   Want answers? Send your questions, comments and thoughts about life universe@thelinlife.com   Thank you so much for listening to The Lin Life Universe. I hope you've been enjoying it. Please leave a review! 

This week on Let's Talk About Chef we try to pull back the curtain on the wizard that is Chef Ferran Adria. His life is a constant reminder that failing is a lot of time a good thing. Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every ThursdayLet's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of the get your podcasts.If you want to write to the show you can email us at letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarkeHave a great service, and have a great week.

In this week's Special Sauce interview with René Redzepi, he describes his journey from being a 15-year-old novice cook to culinary visionary, which started when he was an apprentice at Pierre André, a Michelin-starred, classic French restaurant in Copenhagen. "I spent four years with [chef-owner Philippe Houdet], and it was an incredible time," Redzepi says. "I mean, I basically went from being a child to being an adult like overnight. Just like that you're working 85 hour weeks and with responsibilities." Those four years were incredibly important to Redzepi. "I still think of him so much, when I think back to these moments that make you, and that give you the courage and the power to believe in yourself further on." But what really blew Redzepi's mind as a young cook was a meal at El Bulli. "I was with a friend and Ferran [Adria] was there, we ate and it was just mind blowing to me at the time," he recalls. "So different to anything. I thought everything was French food and suddenly you see yourself in Spain and it's like, I cannot believe what's going on here. What is this? It broke everything for me. So I went up to Ferran immediately after the meal and said, "I want to work here. Can I come and work here?" And, after writing Adria a letter, he did. Following a stint at the French Laundry Redzepi returned to Copenhagen and opened the original Noma in 2003. He believes that Noma's location has played an important role in its development. "One of the reasons why I think Noma's become what we are is we were lucky to be in a small town where nothing was really happening," he says. "We were the last stop on the subway, culinary wise, and suddenly all this attention started happening and everybody sort of chipped in...the community sort of embraced it." Redzepi is candid about the fact that the restaurant's original success was not due to his leadership skills. "I spent years being an outrageously bad leader," he confesses. "I was a screamer for many years, I was. I just didn't know how to handle things. You become so thin-skinned that the smallest problems become disasters and then at a certain point you're like, 'What am I doing? You go into work and you're not even happy...You go to work and you're angry. What's the point?'" Redzepi says that finding a way to become happier in his work played a crucial role in both his and Noma's development, but to find out just how he managed to do that, I'm afraid you're going to have to listen to this week's episode of Special Sauce. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/01/special-sauce-rene-redzepi-part-2.html

He has lived in the shadow of his brother most of his life, and now he is building an empire of his own. For decades, when people thought of El Bulli, it was synonymous with Ferran Adria. But those who knew the inner workings of that project were well aware that it was Albert who was responsible for its success all along.

"Chikara Yamada is the chef/owner of Yamada Chikara New York in Midtown Manhattan, which opened in May 2018. Chikara also is the chef/owner of the highly recognized restaurant called Yamada Chikara in Tokyo, which serves japanese dishes with A modern twists. Chikara’s background is intriguing. He spent 7 years in Europe, owned a successful Japanese restaurant and eventually worked for the renowned chef Ferran Adria at El Bulli in San Sebastioan, Spain. And his style of cooking reflects his diverse experiences. In this episode, we will discuss Chikara’s unique culinary training, how he expresses the essence of Japanese tradition on his creative dishes, what he serves at his new restaurant in New York, and much, much more! " Japan Eats is powered by Simplecast.

Success isn't a very good teacher. That's what chef Katie Button learned when she opened her second restaurant, Nightbell, in Asheville, North Carolina and it didn't take off right away. On this episode of Speaking Broadly, Button talks about being primed for success by working for the world renowned chefs Jose Andrés and Ferran Adria before opening her award-winning first restaurant, Cúrate, as well as the challenges of shaping a second, highly-anticipated project. Button also shares her best practices for a strong business, including how to deal with you partners when they're also your family. Speaking Broadly is powered by Simplecast.

Why did the Futurists want Italians to stop eating pasta? Would you try Henri Toulouse-Lautrec sheep’s feet recipe? On this episode we discuss the relationship between art and food via creative cookbooks by artists and chefs. Discover some famous artists who have dabbled in gastronomy and determine whether you would be brave enough to try their recipes. Cookbooks discussed: 'The Futurists Cookbook' by Filippo Tommaso Marinetti 'The Art of Cuisine' by Henri de-Toulouse-Lautrec and Maurice Joyant 'Cooking for Artists' by Mina Stone 'Food for Thought' by Ferran Adria, edited by Richard Hamilton 'Wild Raspberries' by Andy Warhol and Suzie Frankfurt This episode's guest: Cedar is an artist, writer, and curator who frequently explores the crossover between art and gastronomy. He’s worked with institutions like Tate and the British Council, and also taught classes on the history of food and art for the Royal Academy. He’s currently curator of a three-year project, Outside The Cube, for HangarBicocca foundation in Milan. Images: http://collections.vam.ac.uk/item/O136797/reine-de-joie-poster-toulouse-lautrec-henri/ https://artuk.org/discover/artworks/hamburger-229855/ https://artuk.org/discover/artworks/dancer-ballerina-sea-132976 https://artuk.org/discover/artworks/towards-a-definitive-statement-on-the-coming-trends-in-mens-wear-and-accessories-a-together-let-us-explore-the-stars-199110/

Podéis ver éste y todos los textos de los podcasts en http://ssl4you.es/Puedes darnos 5 estrellas en iTunes https://itunes.apple.com/us/podcast/ssl4you-spanish-as-second/id1174495855También puedes hacer una donación para hacer el podcast sostenible en http://ssl4you.es/donacion/GASTRONOMÍA ESPAÑOLASi de algo puede presumir España es de su gastronomía, de las mil y una formas de preparar un plato y de la gran variedad de ingredientes. Desde la cocina rural a la cocina costera sin olvidarnos de la cocina moderna con cocineros de vanguardia como Ferran Adria o los Hermanos Roca entre otros.Más que hablar de “Cocina Española” tendríamos que hablar de cocinas regionales aunque todas ellas tienen ingredientes comunes, el aceite de oliva, el ajo, la cebolla y el pimiento o pimentón, son la base de la mayoría de los platos.Podemos dividir España en tres grandes zonas gastronómicas.Cocina del Norte. En esta parte de España dominan los platos de pescado y marisco, tanto Cantabria como Galicia y el País Vasco cuentan con platos exquisitos como el bacalao al pil pil, el pulpo a la gallega, las almejas, el bonito, etc.Cocina Mediterránea. El arroz, las verduras, las hortalizas, el queso, la fruta, la carne y el pescado son los ingredientes de la dieta mediterránea, es una cocina rica y diversa a lo largo de toda la costa mediterránea. El gazpacho, la paella, la escalibada, los langostinos de Huelva, son algunos ejemplos de esta cocina.Centro de España. Debido a la situación geográfica y a la dureza del clima, la mayor parte de los platos típicos están hechos a base de legumbres, carne y embutidos. Las alubias, el potaje, el cocido, el lechazo asado, la ternera y el queso son platos típicos del centro del país.En cuanto a las bebidas no podemos olvidarnos del vino, la bebida alcohólica más común. La sangría hecha con vino endulzado y trozos de fruta es muy típica en verano y se sirve con mucho hielo. En Asturias y País Vasco tenemos la sidra, una bebida hecha de manzana que no se sirve sino que “se escancia”, hay que colocar el vaso lejos de la botella, dejar que la sidra caiga y se golpee contra el vidrio. Una vez servida golpeada se bebe de un trago, para no perder todos los matices.Nos hemos dejado los dulces y postres, es imposible hablar de todo ello en un podcast. Queda pendiente para otra vez. SPANISH GASTRONOMYSpain can be very proud of its gastronomy, the thousand and one ways to prepare a dish and the great variety of ingredients. From the rural kitchen to the coastal kitchen without forgetting the modern one with avant-garde cooks like Ferran Adria or the Roca Brothers among others.More than talking about "Spanish Cuisine" we would have to talk about regional cuisines although they all have common ingredients, olive oil, garlic, onion and pepper or paprika, are the basis of most dishes.We can divide Spain into three large gastronomic areas.Northern Cuisine. In this part of Spain dominate the fish and seafood dishes, both Cantabria and Galicia and the Basque Country have exquisite dishes such as cod pil pil, octopus a la gallega, clams, tuna, etc.Mediterranean Cuisine. Rice, vegetables, cheese, fruit, meat and fish are the ingredients of the Mediterranean diet, it is a rich and diverse cuisine along the entire Mediterranean coast. The gazpacho, the paella, the escalibada, the prawns of Huelva, are some examples of this kitchen.Center of Spain. Due to the geographical situation and the harsh climate, most of the typical dishes are made with vegetables, meat and sausages. Beans, potaje, stew, roast lamb, beef and cheese are typical dishes from the center of the country.As for drinks, we can not forget wine, the most common alcoholic beverage. Sangria made with sweetened wine and fruit pieces is very typical in summer and served with lots of ice. In Asturias and Basque Country we have the cider, a drink made of apple that is not served but "escanciada", when serving, the cider must be broken, you have to place the glass away from the bottle, let the cider fall and hit the glass. Once served beaten it is drunk in a drink, not to lose all the nuances.We haven’t talked about sweets nor desserts, it is impossible to talk about it all in a podcast. Still pending for another time.

Contrary to popular belief, working nonstop isn't the most efficient and productive way to get things done. Alex Pang has figured out the key to getting more done is by actually working less. Listen to him explain the importance of rest and pacing yourself in our latest episode!Alex Pang is the founder of The Restful Company and an author of two books His most recent one, Rest: Why You Get More Done When You Work Less, has been praised by critics ranging from Arianna Huffington to chef Ferran Adria (the father of molecular gastronomy) to neuroscientist Wendy Suzuki. See acast.com/privacy for privacy and opt-out information.

George Adjieff is the CEO of Westlake Pro and co-manages their mission and vision with Joe Taupier. George has over 25 years of experience in every aspect of the Audio industry.He has met and worked with everyone… from Ronald Reagan to Ray Charles to Ringo Starr, and everyone in between including all of the major film lots, The Grammys and Academy Awards.Prior to working in his current capacity in the Audio industry, George worked as a professional musician and composer, and performed with a variety of bands and artists including Bob Hope and The Smothers Brothers. As a composer, his music can be heard in numerous television shows from Friends to The Sopranos, and commercials for Nike and Kawasaki to name a few.George has been involved in several community-based projects. Locally, in Los Angeles, he works with The Boyle Heights Technology Youth Center.Nationally, he assists in ongoing work with the Phoenix House Foundation. Off the clock George spends much of his leisure time working on culinary techniques and recreating dishes from chefs like Ferran Adria, Jose Andreas and Thomas Keller. George has a degree from the infamous Berklee College of Music in Boston.Please welcome today’s guest George Adjieff. https://westlakepro.com/

This week we've got a special Fall of Food episode with guest Sarah Sweeney, who chose an essay for us to read: an Esquire profile of acclaimed chef Ferran Adria, written by Michael Paterniti. We talk about the line between interestingly descriptive food writing and absurd, overblown food writing. We also talk about the culture of the celebrity chef, and whether it's gone too far.  In the second half of the show, we eat a traditional Mexican snack prepared by Sarah, who just got back from an extended stay in Oaxaca. She also makes us a hibiscus drink, and then forces some booze on us. Good times! Plus we get her take on North Carolina barbecue, and probe why her mother wouldn't let there be any white, creamy foods in the house. You can order a copy of Sarah's book from the Barrelhouse store--use code POPTART for a 10% discount for Book Fight listeners.  

Today we introduce you to designer, Jenny Jin, whose motto is “always be learning!” A graduate of Stanford and MIT, she recently worked at the Alicia Foundation, founded by world renowned chef of El Bulli, Ferran Adria, to promote healthy eating for everyone. Jenny is an entrepreneurial learner and doer, and is here to inspire us with her a sense of optimism, and roll-up-your-sleeves / kick open your own door attitude. Living up to her motto, we recently caught up with Jenny as she was preparing to lead a class at MIT’s Edgerton Center for Experiential Learning to teach undergrads how to apply design thinking to their lives. She is grateful for her amazing graduate TA's for the class - Lea (background in education), Nila (background working in oil rigs), and Prerna Sekhi (background in social enterprises) - who all dropped other classes to make helping facilitate this class a priority.

Ferran Adria has been named the world's greatest chef because of his restaurant ElBulli which was named the #1 restaurant in the world more than any other in history. In this episode, we will share the insights on his unique approach to creativity, inspiration, and more that I got as one of the few outsiders ever allowed to visit Ferran at his private workshop in Barcelona.SHOW NOTES:http://thecrazy1.com/episode-15-creativity-my-conversation-with-ferran-adria-the-worlds-greatest-chef/ FOLLOW THE CRAZY ONE:Twitter, Instagram, LinkedIn, Facebook

Fern Adria Gastromic hero, pioneer and illustriously great chef. Ferran’s culinary empire stems around the world, blessing each location with boundary-pushing, gastronomic phenomena that leave its guests dumb-struck and in love. Most popular is the now defunct elBulli, which was voted The World’s Best Restaurant five times in a row from 2002 to 2009, with over 2 million reservation requests every year. Experimenting with ingredients, flavours and techniques, chef Adrià’s culinary career began in a renovated beach shack in Spain, pioneering Molecular Gastronomy. In 1984, upon joining the kitchen staff at ElBulli as a line cook, Ferran was nominated Head Chef only to make it one of the most sought after restaurants showcasing avant-garde cuisine. Today, chef Adrià writes cookbooks, teaches and lectures on cooking, stars in culinary programs and has launched LaBullipedia, a type of culinary Wikipedia and heads up the Elbulli Foundation.

When I first met her more than a decade ago, Gail Simmons was no television personality. She was the not-at-all-lowly assistant to Jeffrey Steingarten, the feared and revered Vogue food critic. (And she had to survive a ridiculously arduous interview process to get there, which included wine tasting, a pop quiz about sushi, and translating a Ferran Adria text from Spanish and a Pierre Hermé recipe from French.) There's so much more to Gail than just the charming Top Chef star, but it's fun to hear about how she became a reluctant—but grateful—television personality. On this week's episode of Special Sauce, she also reveals the contents of her desert island fridge and the menu for her last supper (which I desperately want to be invited to). I can promise that both will make your mouth water.

Where do you even begin when listing Dan Barber's achievements? You could point out that he's the award-winning chef behind the Blue Hill & Blue Hill At Stone Barns restaurants in New York. Or note that Time included him in their list of the World's 100 Most Influential People (with a write-up by Ferran Adria, no less). Or name-check the fact that he advises President Obama on nutrition. He's also the author of The Third Plate, a fascinating book that any food-curious person should read (it was definitely one of my favourite books of last year, but probably way more importantly, it just won a James Beard Foundation award). He also features in the new show, Chef's Table, by David Gelb who made Jiro Dreams of Sushi. It will probably be the next Netflix show to completely derail any good intentions you have to get anything productive done. (The series also features his “lost brother”, Ben Shewry of Attica.) In this podcast, I talked to Dan Barber about The Third Plate – the fascinating people he features in the book and how he ended up writing an unlikely page-turner about soil, agriculture and other key influences on how we eat, and what should feature on the menu of the future (such as "rotation risotto"). He also talk about how he's a "wheat nerd" (he has created his own signature wheat); whether dealing with the President means encountering a lot of Secret Service agents, and how eating sustainably means we need to rethink our attitudes about abundant yet unpopular ingredients – a belief he's really taken on with his wastED pop-up. Eric Kayser is a fifth-generation baker who has been described as the "the world ambassador of French bread". He has more than 110 stores worldwide, with recent openings in Mexico and Thailand, and his accolades stretch across many borders, too: he's been awarded Best Baguette in New York and Best Croissant in Tokyo. In this interview, I chat to him about his early interest in experimenting with flour; having to abandon romantic dates to fulfil his baking duties; what it was like trying to maintain his culinary skills while on military service and how far he has travelled with starter.  Eric Kayser is also the author of a new book called The Larousse Book of Bread, so we chat about his recipes and how he has responded to the backlash against gluten. Dan Barber and Eric Kayser were recently guests of the Melbourne Food & Wine Festival. Thanks to their publishers (Hachette and Phaidon) for making these interviews possible.

A good restaurant doesn't have to be a stuffy one – Dan Hong has highjacked traditional expectations of fine dining in Sydney, and as executive chef at Merivale, a strong voltage of fun charges through the places he oversees, such as Ms Gs, Mr Wong, El Loco and Papi Chulo. He has helped redefine how we eat in this city. Yes, he has an impressive CV – which includes being named Josephine Pignolet Young Chef of the Year when he was at Bentley and time in the kitchen at Tetsuya's when it was #4 best restaurant in the world – but he's also responsible for unapologetically enjoyable dishes, such as the Stoner's Delight at Ms Gs, a dessert so epic that it has spawned as many sequels as a Hollywood blockbuster franchise. His achievements go beyond just notching up honours and hats; in fact, Kanye West went to his restaurant, Mr Wong, twice in one week, while he has also cooked for his heroes: Ferran Adria, Rene Redzepi and his mother, Angie Hong. As part of his work for Merivale, he's gone on intense research trips – where he's eaten as many as 40 tacos in one day, or experienced 8 Michelin stars in a matter of hours. During this podcast, he talks about the tremendous ups and downs of his career, and shares some memorable stories outlined in Mr Hong, his cookbook/memoir for Murdoch Books. The tale about 'Dave's salad' and meeting his wife are some of the highlights. He also chats about his experiences with Justin Hemmes, this year's March Into Merivale program, and where he likes to eat and drink in Sydney.

When Ferran Adria – one of the world's greatest chefs – was recently in Sydney for a day, I was lucky enough to get a chance to interview him. In the car ride from the airport to his hotel, I got to ask him about whether he actually eats plane food; we went into detail about elBulli 2005-2011, his spectacular seven-book set about the ground-breaking restaurant's last chapter; whether he still considers himself a punk (he used to blow up tomatoes and claim it was a "punky" phase he was going through); what he cooks at home and what's next for elBulli. Thanks to Phaidon and Kate & Co PR for making this interview possible.

Tretzena emissió de la segona temporada de Per determinar, del dimarts 18 de Març del 2014. Hem parlat de les previsions del temps a la secció de medi ambient i de les ulleres 3D en la secció “Curioses Curiositats ". Hem conegut al Carles Torrecilla que ens ha parlat del seu Plan B, del paper dels emprenedors a l'actualitat i molt més. També no ha faltat la cultura de l'ateneu, la ruta de tapes de nou barris i més coses. Al acabar el programa ha tornat el Ferran Adria i el Torrente amb una recepta de formatge.

Tretzena emissió de la segona temporada de Per determinar, del dimarts 18 de Març del 2014. Hem parlat de les previsions del temps a la secció de medi ambient i de les ulleres 3D en la secció “Curioses Curiositats ". Hem conegut al Carles Torrecilla que ens ha parlat del seu Plan B, del paper dels emprenedors a l'actualitat i molt més. També no ha faltat la cultura de l'ateneu, la ruta de tapes de nou barris i més coses. Al acabar el programa ha tornat el Ferran Adria i el Torrente amb una recepta de formatge.

Dotzena emissió de la segona temporada de Per determinar, del dimarts 4 de Març del 2014. Hem parlat dels Blue Mondays en la secció “Curioses Curiositats ". Hem conegut al Sergi Frias amb el que hem parlat de creativitat, de cinema i molt més. També no ha faltat la cultura de l'ateneu, el Mecal i més coses. Al acabar el programa ha tornat el Ferran Adria i el Chicote amb una recepta carnavalera i el nostre Barragan!

Dotzena emissió de la segona temporada de Per determinar, del dimarts 4 de Març del 2014. Hem parlat dels Blue Mondays en la secció “Curioses Curiositats ". Hem conegut al Sergi Frias amb el que hem parlat de creativitat, de cinema i molt més. També no ha faltat la cultura de l'ateneu, el Mecal i més coses. Al acabar el programa ha tornat el Ferran Adria i el Chicote amb una recepta carnavalera i el nostre Barragan!

Michelin-starred chef, Jason Atherton, tells Vicky Ferran what it was like working with head chef Ferran Adria at the legendary Spanish restaurant elBulli - which famously won the title of world's best restaurant five years in a row. -- Ferran Adria is considered the best chef in the world, having invented molecular gastronomy and inspired an entire generation of new chefs including Heston Blumenthal, Jason Atherton and Nuno Mendez. He changed the face of gastronomy and his restaurant now has its own exhibition at Somerset House until September. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com #ingoodtaste

Segona emissió del programa Per determinar. Avui dimarts 29 de gener del 2013 hem parlat de l'esport més local, de les propostes emprenedores "Trastus" i "Finixer, l'agenda cultural de la setmana i a l'aparador de l'humor ens han acompanyat el Rei, Torrente, Punset, Xavier Trias i molts altres. Hem estrenat secció: "El receptari", la nova secció del Ferran Adria.

Segona emissió del programa Per determinar. Avui dimarts 29 de gener del 2013 hem parlat de l'esport més local, de les propostes emprenedores "Trastus" i "Finixer, l'agenda cultural de la setmana i a l'aparador de l'humor ens han acompanyat el Rei, Torrente, Punset, Xavier Trias i molts altres. Hem estrenat secció: "El receptari", la nova secció del Ferran Adria.

An audience of MBA students got to hear from inspirational and thought provoking leaders including the Lord Mayor of the City of London, Alderman Michael Bear, World famous Head Chef Ferran Adria and Explorer Sir Ranulph Fiennes.

This week’s profiled chef on Dorothy Cann Hamilton’s “Chef’s Story” is legendary Spanish chef Jose Andres. Chef Andres has been credited with the popularization of small plates in America. He is one of the leaders in the molecular gastronomy movement and his flagship restaurants minibar in Washington DC and é in Las Vegas focus on technological preparations. Find out what his life was like growing up in Spain with Ferran Adria and others to cooking in the Navy and hear how Jose eventually ended up in Washington DC and became head chef at Jaleo. Learn more about how Jose brought the concept of tapas to the states and how he helped influence an entire generation of chefs and restaurants. This program was sponsored by Hearst Ranch. “I grew up surrounded by farmers, in tune with the seasons, shopping with my mom and cooking at home every single day.” “Life has a plan for every one of us. Sometimes we try to fight that plan – but I try to go along with the plan.” “I believe food is an important issue. It’s beyond sharing a great bottle of champagne or food with friends – it’s much more powerful than that…I’m trying to change the lives of people through the power of food.” “I always follow the flow of life – and life takes me to fascinating places.” –Chef Jose Andres on Chef’s Story

This week on Chef’s Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film “A Matter of Taste”. Hear all about Paul’s unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat’ Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his father’s military instincts and values helped shape Paul’s work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard & Winery. “My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you.” “When I went to Paris, the hardest part wasn’t the cooking – it was the language barrier.” “I’m still finding my voice as a chef and individual. You never stop learning.” –chef Paul Liebrandt on Chef’s Story

World famous Head Chef Ferran Adria (El Bulli restaurant, 1985 -2011) discusses his career and the importance for innovation at London Business School.

Ferran Adria, the chef behind Spain's El Bulli discusses his career and cookbook, “The Family Meal: Home Cooking with Ferran Adria” featuring recipes for the at-home cook, based on meals he served his staff at El Bulli. Interviewed by former Times restaurant critic Frank Bruni.

El cocinero catalán Ferran Adrià reveló más secretos sobre la nueva fundación y habla sobre sus inspiraciones y nuevas maneras de ver la gastronomía. Melodía: The Son of Flynn, Daft Punk, TRON: Legacy, 2010, p Walt Disney Records under exclusive licence to EMI Records Ltd

Book launch party at Thomas Keller's Per Se Restaurant to honor Chef Ferran Adria on the publication of "A Day at El Bulli."

A quick update from the book release party for Chef Ferran Adria's book "A Day at El Bulli." Full video later.