Podcast appearances and mentions of fidel gastro

This weeks guest is Carolyn Sandler who joins us from Toronto, Ontario, Canada. Carolyn is a born and bred Torontonian with a passion for all things dessert related. Carolyn's been freelancing in Film and TV with a strong focus on logistics and culinary for the last 15 years. In addition to set work, Carolyn has taught food media, tourism and culinary theory at a local Toronto College and loves working alongside her international students to discover the best of Toronto's food landscape. Carolyn has also managed catering and events for some of Toronto's biggest chefs including Fidel Gastro's. Carolyn is an avid traveller, always hoping on a plane to visit an exciting new country! With 35 countries visited, Carolyn is always looking for new food adventures to discover. When Carolyn's not working with food on set or in the classroom, she can be found, snacking, getting tattooed, traveling, learning new dishes and languages and waterfall hiking. Carolyn loves true crime, a substantial charcuterie board, and cuddling with her Min Pin / Chihuahua, Chance. You can find Carolyn online at Instagram @miss_sugarskull and her Etsy storefront Fig And Fortune. And a big thank you to this weeks sponsor - Civil Pours - A ready to pour, premium cocktail program that blends the highest quality, proprietary ingredients into shelf stable, top selling cocktails delivered to you in draft-ready kegs. All you do is pour, serve, and savour a seamless experience designed to captivate your customer and smooth your service. To get in touch contact sales@civilpours.com or check the website civilpours.com Links: @miss_sugarskull Fig And Fortune Etsy Storefront @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

How do we face those defining moments in life – the ones that make us think, pivot, and do big things?Join us in this inspiring episode as we delve into Matt Basile's remarkable journey of entrepreneurship, resilience and adaptability. From learning the art of pivoting over and over again to the desire for presence in his early business years, Matt shares valuable insights and experiences that shaped his path. Tune in to discover how Italian culture profoundly influenced his cooking and hear stories of growing up with immigrant parents, which laid the foundation for his success. Get an inside look at the beginnings of his famous sandwich shop, Fidel Gastro's, and the nerve-wracking opening night of his first food truck. Through this conversation, we explore the dynamics between talent, ideas, execution, and intention, and the transformative power of non-toxic hustle culture. Born and raised in Toronto, Matt's passion for food was nurtured by his Italian grandparents, particularly his grandfather's expertise in bread-making and cured meats. Despite initially pursuing a different career path, Matt's desire for meaningful creation led him to establish Fidel Gastro's, a sandwich shop. Facing financial challenges, he showcased his culinary talents and captivating personality through kitchen-centered parties, which paved the way for Priscilla, a food truck, and Lisa Marie, a successful restaurant, along with two bestselling cookbooks. Now a versatile creative consultant, product developer, recipe creator, and content producer, Matt's latest venture, Alchemy Grills, is driven by his ethos to bring innovation to the food industry.We talk about:[0:00] Intro [0:55] Learning how to pivot over and over again[2:20] Wanting to be more present in the early business years[5:35] Starting to slow down and dial into a new chapter in his career[8:20] The impact of Italian culture on his cooking[13:55] Growing up with immigrant parents[15:50] His business plan to open up Fidel Gastros[21:05] Opening night at his food truck all those years ago[25:05] Talent and ideas vs. execution and intention[30:35] The power in non-toxic hustle culture[34:40] Redefining success[37:05] Launching his newest company[56:25] Cooking on a large scale[1:00:05] Dialing in and pivoting again[1:02:30] How he envisions his companies growing[1:06:30] The Slow Food Movement[1:11:15] His guest appearance on Murdoch Mysteries Want your question to be featured on WLYC? Leave your voice message here: https://shantellebisson.com/blogs/podcastCONNECT WITH SHANTELLE:INSTAGRAM: https://www.instagram.com/shantellebisson/WLYC INSTAGRAM: https://www.instagram.com/withoutlosingyourcool/NEWSLETTER: https://shantellebisson.com/pages/book-shantelleBUNDLES: https://shantellebisson.com/collectionsWEBSITE: https://shantellebisson.com/CONNECT WITH MATT:INSTAGRAM: https://www.instagram.com/chefmattbasileFACEBOOK: https://www.facebook.com/chefmattbasile/YOUTUBE: https://www.youtube.com/c/chefmattbasileWEBSITE: https://www.chefmattbasile.com/

Chef Matt Basile spent over a decade disrupting the food industry as the founder of Toronto's most recognizable food truck brand, Fidel Gastro's, and popular gastropub, Lisa Marie. Today, as the co-founder of Alchemy Grills, he's taking on a new frontier — disrupting the barbecue and live-fire cooking landscape. In an industry steeped in tradition, Basile is always striving to do things differently. In just under four years, Basile transformed the Fidel Gastro's brand from an underground sandwich pop-up to an internationally recognized food brand. He also ran the Queen West gastropub and brunch hotspot, Lisa Marie, for six phenomenal years. It was featured on various TV series, including You Gotta Eat Here! and Chef in the City, and was also ranked as the ninth best brunch spot in Canada by OpenTable magazine. Today, Basile has partnered with two seasoned entrepreneurs to launch Alchemy Grills. The Alchemy is the first barbecue to allow home cooks the option to smoke and grill food at the exact same time with one appliance. In addition to developing prototypes, Basile is developing recipes for an accompanying line of rubs and sauces and designing stylish merchandise for the brand. By his Alchemy Grill in his backyard outside of suburban Toronto, Matt connects with Lou on Thrive LouD and shares his story of how Alchemy Grills came to be. ***CONNECT WITH LOU DIAMOND & THRIVE LOUD***

Alchemy Grills do-Owner Chef Matt Basile drops by the pit to chat. He spent over a decade disrupting the food industry as the founder of Toronto's most recognizable food truck brand, Fidel Gastro's, and popular gastropub, Lisa Marie. Today, as the co-founder of Alchemy Grills, he's taking on a new frontier — disrupting the barbecue and live-fire cooking landscape. Basile is always striving to do things differently. Chef Matt was featured on various TV series, including You Gotta Eat Here! & Chef in the City, and was also ranked as the top 10 best brunch spot in Canada by OpenTable. Today, Basile has partnered with two seasoned entrepreneurs to launch Alchemy Grills. The Alchemy is the first barbecue to allow home cooks the option to smoke and grill food at the exact same time with one appliance. In addition to developing prototypes, Basile is developing recipes for a line of rubs & sauces. As well as content creator, he also creates original content, including delicious recipes and grilling tips, on his YouTube channel. Basile is also a bestselling author of two cookbooks, where does he have the time, geeze! But since joining forces with the Alchemy Grills cofounders it's helped him actually slow down, re-focus, and, most importantly, re-connect with the flame within; that is live fire cooking, that is ALCHEMY GRILLS! Find out more at: https://www.chefmattbasile.com/alchemygrills or https://dicksonbbq.com/products/alchemy-grill-32-deposit

Google est présent dans notre quotidien. Peu de personnes peuvent se passer des produits et services proposés par les employés de Sundar Pichai. Force d'innovation depuis des années et démocratisation du numérique sont les maîtres mots de Google. Une chose est sûre, historiquement, le marketing n'est pas le point fort de la firme de Mountain View. Entre lancement raté et manque de communication sur ses produits (RIP Stadia), la société américaine a la réputation d'être une société composée de bons ingénieurs, mais de mauvais commerciaux.Nous allons aborder ce soir avec Nicolas le thème du marketing dans le milieu de la tech. Sujet vaste et intéressant que nous développons avec vous dans cet After Show. Aujourd'hui, je suis heureux de vous annoncer que nous avons atteint un palier important. En effet, grâce à « Fidel Gastro » qui vient de nous rejoindre sur patreon et tous autres avant lui que nous nous pouvons enfin régler la totalité du service que nous utilisons pour diffuser le CKB SHOW sur les plateformes de vidéos et améliorer la qualité audio. Alors si vous voulez https://patreon.com/mychromebook Enfin, si vous souhaitez échanger avec nous et entre vous, rejoignez les 350 membres inscrits sur notre salon Discords, le lien est dans les notes de l'émission https://discord.gg/MNsft44Hkw Le marketing dans la tech : son importance L'exemple Apple (Pub du marteau) Les différents médias Les budgets mis à disposition Les “clashs” entre marques Les études marketing L'essor du marketing et son avenir 00:00:00 Se dirige-t-on vers un nouveau type de marketing ? Les points positifs La communication envers les nouvelles générations (médias, réseaux sociaux) Les mauvais élèves ou “bad buzz” 00:00:00 Le marketing de Google et ses erreurs Son évolution vers le positif (Pixel 7, merchandising) Nos coups de cœur DÉS / Le conjugueur Soutenez-nous sur Patreon

Today, Matt Basile shares about his journey from an ad agency into chef life as Toronto's pop-up king! -    -    -    -    - Like what you hear? Make sure to share with your colleagues and loved ones, and rate and review us on iTunes! Show Notes: 0:24 - Candice welcomes Matt to the show! 1:17 - Matt discusses his journey into food 22:02 - What did Matt do during COVID? 29:40 - So, what happened to Fidel Gastro? 30:55 - Matt tells us about his new business! 37:50 - Wrap up!

We spoke with Chef Matt Basile about his journey in the food industry and how his non-traditional path has led to his success. You can find Chef Matt: Instagram @chefmattbasile Chef Matt Basile is adding his most exciting title yet to his repertoire as a food entrepreneur: Co-Founder and Creative Firestarter for Alchemy Grills. After over a decade disrupting the food industry by creating Toronto's most recognizable food truck brand, Fidel Gastro's, then Bar Lisa Marie, a Queen West gastro-pub and brunch hotspot and also hosting the reality TV Show Rebel Without a Kitchen, Matt is combining his talents as a chef, content creator and expert with live-fire cooking to disrupt the barbecuing and live-fire cooking landscape as we know it. Over the last year and a half, Matt, along with two seasoned entrepreneurs have been cooking up something big behind the scenes and now they're ready to launch Alchemy Grills. The Alchemy allows for the first time ever, the home cook to smoke low and slow down in a smoker box compartment, and hot and fast on the upper plancha grill at the exact same time, on the exact same unit, without having one temperature impact the other - all powered by charcoal and wood. From prototyping, recipe development for an accompanying line of bbq rubs and sauces, stylish merch to the sleekest bbq you have ever seen, Matt's ethos to always be different sets Alchemy Grills apart. Find Puratos at:@PuratosUSA- Twitter@PuratosUS- Instagram

Matt Basile is a chef, author, entrepreneur and most importantly a down to earth and very kind person. The founder of street food brand Fidel Gastro, Matt took his background in advertising and paired it with his passion for food. The result? Food trucks, a restaurant, TV appearances, cookbooks, catering and more. Natasha and Matt share a love for food, building brands, and for following their passions. Natasha loves to hear from you! Follow and DM her @natashaNKPR and be sure to subscribe and leave a review and rating!

Matt Basile is a chef, author, entrepreneur and most importantly a down to earth and very kind person. The founder of street food brand Fidel Gastro, Matt took his background in advertising and paired it with his passion for food. The result? Food trucks, a restaurant, TV appearances, cookbooks, catering and more. Natasha and Matt share a love for food, building brands, and for following their passions. Natasha loves to hear from you! Follow and DM her @natashaNKPR and be sure to subscribe and leave a review and rating!

Join Reyshan Parker as he hangs out with Matt Basile the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and food content creation. Matt always strives to be different in an industry steeped in tradition.You may also recognize Matt as the host of the internationally aired, reality TV show, Rebel Without a Kitchen, seen on Netflix, the Travel and Escape Channel, the Cooking Channel, and the Asian Food Channel. In 2015, Matt was nominated for a coveted Canadian Screen Award for Best Host of a Canadian Reality Series. In spring 2020, Matt starred in CBC's new reality show, Fridge Wars, which will see two celebrity chefs challenge each other to make the best meals possible using only ingredients found in Canadian families' homes across the countryMatt is also the author of the bestselling cookbooks, Street Food Diaries and Brunch Life, which was nominated for a Taste Canada Award and a World Gourmand award.From secrets of success in the food service industry, insights about entrepreneurship and building unforgettable brands, to the best grilling and bbq tips, Matt has valuable experience with a wide range of topics.plus much much more... Join us Live and ask us Anything Spicy!FIND US EVERYWHERE @ http://popleme.co/beyondthecheckAPPLE PODCAST: https://podcasts.apple.com/us/podcast/beyond-the-check-podcastSPOTIFY: https://open.spotify.com/show/03hqKxXeJndwZudOpsloYGand Watch FULL EPISODES of BEYOND THE CHECK TV SERIES on AMAZON VIDEO: https://www.amazon.com/dp/B08M4532YSAND TUBI-TV https://tubitv.com/series/300006106/beyond-the-check-worker-owner-editionFOLLOW BEYOND THE CHECK ON: Enjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the showFOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

What motivates and inspires you? If you aren't taking action to achieve your dreams and turn them into reality, then you are playing it safe. In this segment, Chef Matt Basile shares the importance of staying hungry and how it helped him on the journey to being a food entrepreneur. Using his background experience, staying determined, and following his intuition. See video here - https://youtu.be/CDhtAnLjO6Y WHO IS CHEF MATT? Matt Basile is the founder of the Toronto-based Street food brand Fidel Gastro's, author of the bestselling cookbooks, Street Food Diaries and Brunch Life and was the host of the internationally aired, reality TV show, Rebel Without a Kitchen, seen on Netflix, the Travel and Escape Channel. As a chef and food entrepreneur matt has recently reinvented himself in the food space as a creative consultant, product and recipe developer and content creator. Matt is currently working on his next big project set to launch in 2022. No matter what he's working on his ethos will always be to be different in an industry steeped in tradition. CHEF MATT'S CALL TO ACTION Check out my website and subscribe to my newsletter to stay in the know about upcoming projects and new recipes on the blog: https://www.chefmattbasile.com/ Follow on social: Instagram/Facebook/TikTok - @chefmattbasile GENESIS'S INFO https://thehello.llc/GENESISAMARISKEMP CALL TO ACTION Subscribe to GEMS with Genesis Amaris Kemp Channel, Hit the notifications bell so you don't miss any content, and share with family/friends. **REMEMBER - You do not have to let limitations or barriers keep you from achieving your success. Mind over Matter...It's time to shift and unleash your greatest potential. If you would like to be a SPONSOR or have any of your merchandise mentioned, please reach out via email at GEMSwithGenesisAmarisKemp@gmail.com --- Send in a voice message: https://anchor.fm/genesis-amaris-kemp/message Support this podcast: https://anchor.fm/genesis-amaris-kemp/support

A Chat w/ Chef Matt Basile or Fidel Gastro, as people and friends call him, the Rebel without a kitchen.   Join me for my conversation with Hall of Fame Chef Matt Basile to talk about Food Entrepreneurship, resetting the food business during COVID,  Zoom Cook Alongs, Food trucks and building a sandwich empire.  Listen In. 

Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting, and food content creation. Matt always strives to be different in an industry steeped in tradition. You may also recognize Matt as the host of the internationally aired, reality TV show, Rebel Without a Kitchen, seen on Netflix, the Travel and Escape Channel, the Cooking Channel, and the Asian Food Channel. In 2015, Matt was nominated for a coveted Canadian Screen Award for Best Host of a Canadian Reality Series. In spring 2020, Matt starred in CBC's new reality show, Fridge Wars, which will see two celebrity chefs challenge each other to make the best meals possible using only ingredients found in Canadian families' homes across the country https://www.chefmattbasile.com/ YouTube: https://youtu.be/MSUcqpUVyUk --- Send in a voice message: https://anchor.fm/richard-lamonica/message Support this podcast: https://anchor.fm/richard-lamonica/support

Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. For two seasons, Matt was the host of the internationally aired, reality TV show, Rebel Without a Kitchen, seen on Netflix, the Travel and Escape Channel, the Cooking Channel, and the Asian Food Channel. In 2015, Matt was nominated for a coveted Canadian Screen Award for Best Host of a Canadian Reality Series. In spring 2020, Matt starred in CBC's new reality show, Fridge Wars, which will see two celebrity chefs challenge each other to make the best meals possible using only ingredients found in Canadian families' homes across the country. Matt is also the author of the bestselling cookbooks, Street Food Diaries and Brunch Life, which was nominated for a Taste Canada Award and a World Gourmand award. He has also contributed as a food writer for Huffington Post and Vice, and is a regular guest on programs such as Global Morning and Breakfast Television. The Fidel Gastro's brand celebrated six phenomenal years with their brick and mortar gastro pub, Lisa Marie, which was featured on various TV series, including You Gotta Eat Here! and Chef In The City. It was also ranked as the ninth best brunch spot in Canada by OpenTable magazine. Today, in addition to growing Fidel Gastro's brand, Matt collaborates with brands and food personalities over his popular social media and YouTube channels. He also posts original recipes and hosts cooking series via YouTube, including Chefs in Cars Getting Takeout, Date Night with Grandma, and YAAA Brunch. Links: Instagram @chefmattbasile TikTok @chefmattbasile chefmattbasile.com Chef Matt Basile Youtube Channel Fidel Gastro's @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.com

There's a ton packed into this latest segment of Delicious City as we talk about restaurants that we wish we had eaten at before they were gone, the latest James Beard Foundation nominations, and Marisa's favorite vegan wing spot. Come for the food news and stay for 1st ever Philly Food Jeopardy as we pit the two cohosts against each other in a winner-takes-all knowledge brawl. And lastly, Fidel Gastro puts one of Philadelphia's famous chefs, Jose Garces, in the hot seat as he drills him on all the tough questions, like what's up with Chicago style pizza and what the true price of fame is when it comes to inappropriate following by fans.

So, what are your New Year food resolutions? Where are you going to eat this year that you did not eat in 2021? Listen in as the crew talks about their eating plans for the new year. Also, Fidel Gastro meets chef Randy Rucker of River Twice and their conversation goes a little off the rails. We have Sarah delivering all the latest restaurant news and, of course, you'll hear our recommendations for where you should be eating now.

This fast moving episode will leave you salivating and rushing to make a reservation at one of Philadelphia's many great restaurants. Marisa, Sarah and Eli talk about their favorite bites, best time of night to eat out and the recent wave of openings. From Rants & Raves to the debut of our correspondent, Fidel Gastro, this episode is absolutely loaded. 

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks to Toronto celebrity chef Matt Basile, founder of Fidel Gastro's, about the challenges and opportunities of starting an underground sandwich pop up to an internationally recognized food brand.

It's been three years since we met Matt Basile, founder of Fidel Gastro's, at the Mac and Cheese festival in Milton, ON. In just a few years, he's transformed his pop up food company into a widely recognized catering brand. We catch up with Matt and talk pandemic problem solving from the past year. He shares how he navigated shutdowns and redirected his energy after selling his restaurant just months before COVID-19 struck.

Ein geiler Einstieg führt zu Fragen: Wer knabbert an Glasfaserkabeln? Sollte Europa seine Marktmacht endlich nutzen? Was macht gute & faire Schokolade aus? Diese und weitere Themen zu u.a. Brokkoli, Styropor, CO2, Memes, Restaurants, Fussball jetzt hier. -- Welche Ankündigung zu Germanys Next Topmodel macht Hannes? Was verbindet Hirsche und Schafe? Sind regionale Kaufstationen ein NO oder ein GO? Erhöht eine Pandemie die Lebensmittelverschwendung? Welches Gadget brauchen LäuferInnen? Was verbindet die rote Karte, einen energischen Pfiff und den Business-Alltag? Was kommt in Österreich ab 2024 möglicherweise? Was macht ein Chief Meme Officer? Kostet Bruchspargel nur einen Bruchteil? Wo liegt der Unterschied zwischen Fidel Castro und Fidel Gastro? Welche Schokolade macht Joko Winterscheidt? Gibt man freiwillig gern mehr Geld für fair produzierte und regionale Produkte aus? Ist eine smarte Sportbrille ein Trend oder die Zukunft? Warum geht es schon wieder um unsere Wirtschaftsministerin? Was macht man mit Zitronenhälften? Ist CO2 manchmal nur eine Ausrede? Warum ist die Styroporproduktion aktuell erschwert? Wie schmeckt Spargel am Besten? Welche Schiedsrichtertipps für Manager und Situation in der Führung gibt es diesmal? Wo liegt der Vorteil eines Milchautomaten? Kann man fünf Brokkoli in zwei Tagen essen? Warum heißt es "Arschkarte"? Ist die Einführung des Pfandsystems eine wichtige Kindheitserinnerung von Martin? Warum ist in Kanada das Internet teilweise ausgefallen? Wann darf man wieder ins Restaurant? Wie macht man Zuhause selber Brotchips aus altem Brot? Was zeichnet faire Milch und Schokolade aus? Was bringt ein Lastenrad für Zalando? Wovor fliehen Höhlenmenschen? Sollten Konzerne und Großunternehmen zu Nachhaltigkeit und Fairness gezwungen werden? Viele Fragen, viele Antworten - in dieser Folge.

   SALUTATIONS DISTINGUÉS LES SERIEPHILES  On est de retour avec un bilan de notre confinement en série, qui a été riche en découverte et en série en cours.  NOTRE TARBA SERIE DECOUVERTE NUMBER ONE : 3 MIN à 4 MIN 40 NOTRE RABZOUZ DES BOIS DECOUVERTE NUMBER ONE : 4 MIN 50 à 8 MIN 15 NOTRE TARBA SERIE DECOUVERTE NUMBER TWO : 8 MIN 20 à 14 MIN 50 NOTRE RABZOUZ DES BOIS DECOUVERTE NUMBER TWO : 15 MIN à  18 MIN 10 NOTRE TARBA SERIE DECOUVERTE NUMBER THREE : 18 MIN 15 à  27 MIN 50 NOTRE RABZOUZ DES BOIS DECOUVERTE NUMBER THREE : 28 MIN à 30 MIN    NOTRE TARBA SERIE DECOUVERTE NUMBER FOUR : 30 MIN à 39 MIN "OH l'épisode CINNNNNQQQQQ..." NOTRE RABZOUZ DES BOIS DECOUVERTE NUMBER FOUR ET FIVE :  40 MIN à  42 MIN SEANCE DE RATTRAPAGE : 42 MIN à 52 MIN SERIE EN COURS : 53 MIN à 1H05 RECOS : LES MIXTAPES DE FIDEL SUR MIXCLOUD Où traquer le REBEU :  Youtube :  https://www.youtube.com/c/REBEUDESBOISCHRONICLES  Facebook : https://www.facebook.com/rebeudeswabs Twitter : https://twitter.com/Rdukex Instagram : https://www.instagram.com/chroniclesrebeudesbois/?hl=fr Ou traquer le FIDEL : https://www.facebook.com/FIDEL-GASTRO-aka-Darken-de-SamSoul--417324090170/  https://twitter.com/Fidel_Gas  https://www.youtube.com/user/fidelgas 

Salutations Distinguées les Amis, ✌️ N'ayez pas peur, restez.  On ne va pas vous faire un cours d'économie sur les séries tv, avec des chiffres et pourcentages, mais on va plutôt vous parler de la frustations qu'elles peuvent engendrer chez les fans addicts. Qui, débordés par la quantité massive qui nous arrive chaque année dans la gueule, battent comme nous en retraite et se doivent de selectionner pour garder un semblant de cadence. Bon on digresse sur la démocratisation de spoilers sur les réseaux sociaux.  Intervenants :  Notre Batard au grand coeur Fidelgastro :  https://www.facebook.com/FIDEL-GASTRO-aka-Darken-de-SamSoul--417324090170/   https://twitter.com/Fidel_Gas   https://www.youtube.com/user/fidelgas  Rebeu Des Bois Chronicles :  https://twitter.com/RebeuDesWabs   https://www.youtube.com/c/REBEUDESBOISCHRONICLES   https://www.facebook.com/rebeudeswabs/  MERCI d'avoir lu jusqu'ici, tu mérites la médailles d'or du Poditeur.

Ron Tite sits down with celebrity chef and founder of Fidel Gastro’s, Matt Basile, to discuss what he learned about effective brand partnerships when Red Bull — which Matt does not drink — reached out to him about doing an ad campaign.Think Do Say is available wherever you get books.

Summer is here and for many of us, that means going outside and cooking in the great outdoors. Although there are many ways to prepare food in the open, nothing quite compares to barbecue. Today, we’re exploring the world of barbecue and learning that it’s much more than a technique for cuisine. It’s a distinct and unique societal culture. We start the show with Matt Basile. He’s the creator of the Toronto-based street food brand Fidel Gastro’s although you might best know him for his television show, Rebel Without A Kitchen. He’s been revolutionizing the cooking world for years thanks in part to his love for barbecue. We discuss the science of barbecuing and how different varieties can define different worldly cultures. When it comes to barbecue, the mind might think of the American South. It’s an integral part of being a Southerner and our next guest has been exploring what this means from a sociological perspective. He is John Shelton Reed and for the last half Century, he has been researching the South and how differences in barbecue technique can reveal much about that society. In our SASS Class, we focus on the science of being sure your barbecue efforts turn out both delicious and safe. We talk with Jeff Savell, who is one of the world’s experts in meat and barbecue science. We learn that barbecuing may not seem all that difficult but when you get into the science, it really is worthy of study. If you enjoy The Super Awesome Science Show, please take a minute to rate it on Apple Podcasts and be sure to tell a friend about the show. Thanks to you, we’ve been nominated for a Canadian Podcast Award as Outstanding Science and Medicine Series. Let’s keep the awesome momentum going together!  Twitter: @JATetro Email: thegermguy@gmail.com Guests: Matt Basile Founder and President, Fidel Gastro’s http://www.fidelgastros.com/home.html Twitter: @fidelgastros John Shelton Reed http://johnshelton.weebly.com/ Jeff Savell https://animalscience.tamu.edu/people/savell-jeff/ Twitter: @jsavell

Food photographer and co-founder of food company Fidel Gastro's, Kyla Zanardi joins the podcast to discuss her experiences in Toronto’s food industry.  How has social media shaped the way we look at food?  How does Kyla reconcile her involvement in foodie culture with the bigger issues of hunger and waste that face society?  What are some of the challenges that she has experienced as a woman in the food industry, and what was it like to run a successful downtown Toronto restaurant with her partner and chef Matt Basile?

Our guest this week brought a lot of laughs, as well as a lot of insight to the fruition of a Toronto- based street food brand. Matt Basile, the creator of Fidel Gastro's shares his journey from leaving a corporate job to selling sandwiches off of a food truck. We discuss the evolution of the food industry, fighting; and how to find work-life balance. He shares stories from his childhood and his connection with family traditions, his education in Advertising and English, his experiences working in different kitchens, his knowledge acquired from working in a butcher shop, and how lifestyle plays a key role to sustaining healthy energy.  He talks about different personalities in the Food Industry such as Anthony Bourdain, and how food is a vehicle for interesting content. He speaks about the parallels of running a kitchen and combat sports that include; sacrifice, perseverance, endurance, focus and the importance of being calm under pressure. We enjoyed having Matt on the podcast, and creating awareness about his new book Brunch Life, which can be found at Chapters, Indigo and Amazon- it is the #1 Best-Seller in the Brunch Category. This Podcast is Brought To You By Our Mothers Thanks to Karen and Anne for bringing us into this world and keeping us alive long enough to screw it up ourselves. Biosteel Sports Nutrition Biosteel Sports Nutrition is a Toronto based company, and a leader in high-performance sports drinks for professional athletes and everyday champions alike. A product created out of necessity and is trusted by athletes like Connor McDavid, Brooke Henderson, Rosie MacLennan, and Andrew Wiggins. They have a full line of products, including their signature High-Performance Sports Drink and Advanced Recovery Formula Protein plus a brand new rooster of Biosteel Green Powder. Living like a champion requires championship nutrition and there's no one we trust more. Enter Promo Code – ChampLifestyle at www.biosteel.com for 15% Off the Next Order truLOCAL We care about food…a lot, and after having truLOCAL on the podcast we were stoked to throw a couple of their Ontario raised steaks on the BBQ. We loved them and couldn't wait to try the rest of their amazing products and wanted to give you a chance to try them too. To celebrate our new partnership head over to truLOCAL.ca and use the code word CHAMPIONSHIP10 for $25 dollars off a regular box! We don't think you'll be disappointed.

Huge props to Jesse Cornell for this episode's recipe, The Muse. Jesse also happens to be one of the first people to recognize Marcos as Fidel Gastro in public. Unwittingly, the dads stumbled onto an embarrassment of riches with regard to history, Jim's favorite (because he's a nerd).We also discuss the acceptable times to throw garbage in an active tuba, peak trap, and the difference between a one-upper and a big-upper. Enjoy!The Muse (Courtesy Jesse Cornell)Ingredients:1 oz Laird's Bonded Apple Brandy1 oz Drambuie1/2 oz Cynar1/2 oz Dolin Blanc Vermouth3 healthy dashes Angostura Bitters2 big peels orange rindMethod:Twist one orange peel, run around the inside of a mixing glass, then discard. Add ice and all ingredients but the second orange peel. Stir like you mean it (Cornell does 40 revolutions). Strain into a rocks glass, express the remaining orange peel, drop into the cocktail, and binge at least one season of Outlander.