Podcasts about Floyd Cardoz

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the sixth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

Kate and Kristin speak with Barkha Cardoz about the motivations and intentions behind expanding on her late husband Floyd Cardoz's legacy. She speaks about working with masala spice blends and why a collection of recipes was the next best step to demystify and empower home cooks, even though she has seen first hand the demanding nature of the cookbook creation process. She shares what the collaborative relationship was like with Burlap and Barrel, the experience of crowd sourcing recipe testing and why self producing the book allowed for the freedom and malleability of making exactly what they wanted. Finally she talks about Flavorwalla's second life, how Floyd's legacy still shows up in their community and what her plans are for the future.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Barkha CardozWebsiteInstagram With Love and MasalasBurlap and Barrel Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showFlavorwalla, by Floyd Cardoz 

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the fifth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the fourth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the third in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

This is a Vintage Selection from 2005The ConversationThe Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant. The Inside TrackThe Guys are huge fans of Floyd and later they became friends. Floyd's passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005BioFloyd Cardoz was born in India and received a bachelor's degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998. Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters.  He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011. InfoCardoz Legacyhttps://cardozlegacy.com/floyds-restaurants/tablaOur 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

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the first in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the first in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

#72. In this episode of The meez Podcast, host Josh Sharkey welcomes Will Guidara, a renowned figure in the culinary world. Will is the former co-owner of Eleven Madison Park, once ranked as the number one restaurant in the world. He recently co-produced the hit show "The Bear" and writes the fascinating newsletter "Pre-Meal," which draws inspiration from the daily pre-meal rituals at Eleven Madison Park.Will is also the author of the acclaimed book "Unreasonable Hospitality". The book delves into the concept of unreasonable hospitality and its application in various organizations, making it essential reading for anyone in business or customer-facing roles. Will's journey includes founding the consulting firm, Thank You, and co-founding The Welcome Conference, a platform for hospitality professionals to share insights and experiences.Josh and Will share a long history, having worked together at the restaurant Tabla under Chef Floyd Cardoz over two decades ago. In this episode, they discuss a wide range of topics, including the power of journaling, leadership, management strategies, and the art of decision-making. They also touch on the challenges and joys of practicing unreasonable hospitality, even in unexpected ways.This conversation offers a rare glimpse into Will's experiences and insights, making it a must-listen for anyone interested in hospitality, leadership, or personal growth. Tune in to hear more about Will Guidara's remarkable journey and the invaluable lessons he's learned along the way.Where to find Will Guidara:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:35): Will Guidara's thoughts on daily journaling(14:18): How Will recalls important moments from the past(17:47): How Will's dad went above and beyond in parenting(27:05): How parenting evolves into leadership(29:39): The most important "unreasonable" thing that has happened to Will(34:25): The 95/5 rule(42:09): How to jumpstart a culture of Unreasonable Hospitality(43:33): What's next for Will Guidara

This week, Pat Cobe, senior menu editor at Restaurant Business, shared her take on Blank Street's summer matcha drinks and the escalating price of lobster rolls, while Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, recounted his visit to Philadelphia to dine at Iron Hill Brewery & Restaurant and Zahav, chef Michael Solomonov's Israeli restaurant. The guest on this week's Menu Talk is Dan Kluger, chef-partner of Greywind in New York. Chef Kluger got his start working with Danny Meyer at Union Square Café, then moved on to Tabla, where he was mentored by the late chef, Floyd Cardoz. He talks about how his experience at Tabla really molded his palate and management style.

#65. In this episode of The meez Podcast, host Josh Sharkey catches up with old friends who are also amazing chefs and  restaurateurs. The guests are Jess Maher and Todd Duplechan, a dynamic duo Josh has known for nearly two decades. Their paths first crossed while working together at Bouley and Danube in New York City, and they've remained close ever since.Listeners will hear them reminisce about their time at renowned restaurants like Bouley, Danube, Gray Kunz's establishments, and Tabla with Floyd Cardoz. They dive into Jess and Todd's journey to Austin, where they opened their celebrated restaurant, Lenoir. The conversation covers the evolution of the Austin dining scene, the operation of their restaurant, and the challenges and rewards of running a business as a married couple with children.Josh, Jess, and Todd also touch on their future ventures and how they've adapted to changes in the industry over the years. This episode is filled with insights, laughter, and the warmth of reconnecting with good friends. If you're ever in Austin, a visit to Lenoir is highly recommended—it's truly amazing.Tune in for an engaging episode that highlights the intersection of friendship, food, and the dynamic world of the restaurant industry. Where to find Todd Duplechan:InstagramLinkedInWhere to find Jess Maher:LinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:43): Reminiscing all the Austin guests on The meez Podcast(04:27): How Jess and Todd met & family meals(17:29): The backstory of Lenoir(25:57): What makes an Austin diner different than a NYC diner(28:42): How Jess & Todd describe the food at Lenoir(37:05): Lenoir's CSR program(48:02): What it's like working together as a couple(53:36): When to introduce work to kids(58:25): Being a mom and a business owner(1:02:43): Other upcoming projects

#44. Join host Josh Sharkey as he catches up with Brandon Barton, CEO of Bite, a software technology company revolutionizing kiosks in the hospitality industry- particularly in QSR and fast-casual restaurants. Brandon and Josh, former colleagues at Tabla under Chef Floyd Cardoz, delve into their shared experiences in the hospitality sector and the evolution of restaurant technology.In this episode, Brandon shares insights into sales methodologies and customer-centric approaches, drawing from his extensive background in hospitality and sales. They discuss the future of kiosk technology, AI, and leadership- reflecting on how parenting influences professional growth and leadership styles.From navigating the challenges of running a venture-backed startup to raising capital, Brandon and Josh share candid stories and valuable lessons learned along the way. Whether you're interested in Restaurant technology, hospitality, or leadership, this conversation offers a unique glimpse into the dynamic world of startups and the future of dining experiences.Where to find Brandon Barton: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Maganger for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(03:48) Brandon's start in the hospitality industry(08:17) Cornell and Brandon's realization to transition out of Engineering(15:58) Bite 101(20:45) AI and facial recognition(28:06) Hardware and its innovations(31:01) Brandon's leadership style as CEO of Bite(42:58) The parallels between parenting and leadership(48:08) Venture backed startups and raising capital(1:00:17) What Brandon is excited to see for the future of the industry

We are delighted to present an episode from The Chef Radio Podcast hosted by Eli Kulp, where our CEO, Josh Sharkey, was featured as a guest. Stay tuned for the upcoming Season 2 of The meez Podcast scheduled to premiere in January 2024!"Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, he would be successful. But after working for these industry titans, he found himself on a new mission. It was after he lost an important notebook that was chock-full of recipes and techniques that he had been taught over the years that he came up with the idea of developing software where no recipe, no technique, or learned knowledge will ever go missing again because someone lost their notebook.Where to find Eli Kulp: WebsitePersonal InstagramChef Radio InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:After Josh's father passed when he was just a teenager, he began cooking for his familyTraining as a chef in Oslo with Chef Terje Ness at OroEating donkey in Piedmont Working with Chef Floyd Cardoz at Tabla and why it was a dream kitchenCooking with headlamps during the NYC blackout of 2003Working with Chef David Bouley at the restaurant's heightWhy working in Café Gray, with Chef Gray Kunz, was so instrumental in Josh's upbringingThe perfection that is the Kunz spoonJosh's first foray into entrepreneurship with Bark HotdogsNo matter how good your product is, you have to be able to tell a story with your foodThe moment he came up with the concept of his recipe company, MEEZWhy MEEZ is an incredibly powerful tool for kitchensHow they painstakingly converted product yields into the softwareThe ease of training your teams when using MEEZWhy building MEEZ has given him more fulfillment than his career in the kitchenA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from."

On this episode of NoSugarCoat, Pooja talks to Yash Bhanage and Sameer Seth, the dynamic duo who met as students at Cornell University in 2010 and now co-own some of Mumbai's most popular eateries. In this episode, they unveil the secrets behind creating an F&B brand that truly sticks. With iconic restaurants like Bombay Canteen, O'Pedro, Bombay Sweet Shop, Veronica's, and the innovative food magazine ‘enthucutlet' under their belt, Yash and Sameer chat about understanding business from a customer's perspective, fostering team unity, and drawing inspiration from the late Chef Floyd Cardoz.    You can follow Yash Bhanage, Sameer Seth, thebombaycanteen, opedromumbai, veronicasbombay, enthucutletmag, Pooja and Le15 Patisserie on Instagram. For more information, go to le15.com. This is a Maed In India production; follow Maed in India & visit maedinindia.in.

Today on our episode #370 of All in the Industry®, Shari Bayer is joined by Barkha Cardoz, a culinary entrepreneur, who is the Founder of Cardoz Legacy LLC, and Co-Creator of FC + B&B Masalas, as well as the Co-Founder of The Young Scientist Foundation. Born in Mumbai and raised in Bhopal, Barkha first stepped into hospitality in Mumbai at The Institute of Hotel Management, where she received her culinary training and met her husband, the late renowned chef Floyd Cardoz.  In the 2010s, Barkha worked alongside Floyd at their beloved restaurant Paowalla–which later became The Bombay Bread Bar–supervising operations and supply. In 2020 she launched a collection of masalas in partnership with Burlap & Barrel, and in honor of Floyd's legacy. They are in every way an extension of her kitchen--each is an iteration of a spice blend Floyd and Barkha developed and used at home, to make dinnertime easier. She has a new book, “With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours” (Burlap & Barrel; 11/19/23). Today's show also features Shari's PR tip to cook with love; Industry News on David Chang “pausing operations” at Momofuku Ko as featured in The New York Times; and Shari's Solo Dining experience at The River Cafe, chef/owner Ruth Roger's iconic Italian restaurant in London. Photo Courtesy of Lauren Volo.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

This week we have stories centered around food, love, and legacy. First, we talk with author Michaele Weissman about meeting her husband's family for the first time, tasting his mother's bread, and later learning its significance and how it represented her husband's life. Her latest book is The Rye Bread Marriage: How I Found Happiness with a Partner I'll Never Understand. Then, we sit with Barkha Cardoz to remember her husband, the late Chef Floyd Cardoz. We talk about their meeting in culinary school in India to admiring how he would add flavor to everything he cooked. In his honor, she is releasing the masala spice blends they created together to continue his legacy. Then, we feature a segment from our sister podcast, The One Recipe, where Chef Pierre Thiam, author of the latest book, Simply West African, talks to host Jesse Sparks about the first time he introduced the love of his life to his aunt and the one recipe that ultimately passed the test, Sauce Feuille. Broadcast dates for this episode:August 18, 2023 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, he would be successful. But after working for these industry titans, he found himself on a new mission. It was after he lost an important notebook that was chock-full of recipes and techniques that he had been taught over the years that he came up with the idea of developing software where no recipe, no technique, or learned knowledge will ever go missing again because someone lost their notebook. Here's what was discussed: After his father passed when he was just a teenager, he began cooking for his family Training as a chef in Oslo with Chef Terje Ness at Oro Eating donkey in Piedmont  Working with Chef Floyd Cardoz at Tabla and why it was a dream kitchen Cooking with headlamps during the NYC blackout of 2003 Working with Chef David Bouley at the restaurant's height Why working in Café Gray, with Chef Gray Kunz, was so instrumental in his upbringing The perfection that is the Kunz spoon Josh's first foray into entrepreneurship with Bark Hotdogs No matter how good your product is, you have to be able to tell a story with your food The moment he came up with the concept of his recipe company, MEEZ Why MEEZ is an incredibly powerful tool for kitchens How they painstakingly converted product yields into the software The ease of training your teams when using MEEZ Why building MEEZ has given him more fulfillment than his career in the kitchen A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

#6. This episode of The meez Podcast provides a glimpse into the life and relationship of one of the most prominent chefs in the food industry, the late Chef Floyd Cardoz, and the woman behind him, Barkha Cardoz, founder of Cardoz Legacy. The conversation showcases their love for food, family, and each other. Barkha and Josh discuss how she and Floyd worked together to achieve a work life balance and recognized the importance of being present with their family. Floyd was a quiet person at home, but they would still discuss things when he needed an outsider's perspective. She also talks about the importance of Floyd's ability to balance spices and flavors with respecting the vegetables in his cooking.The discussion also centers around her launch of FC Masala. In 2021, Barkha launched a line of masala blends that she and Floyd had been working on together for Burlap & Barrel. With flavors such as Garam, Goan, and Kashmir, these incredible masalas are made with high-quality, freshly ground spices to honor Floyd's passion for using freshly ground spices in his own cooking. FC Masala has grown into several other initiatives that Barkha is now launching, carrying on Chef Floyd's name while building a brand of her own.Where to find Barkha Cardoz: InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:11) Early life in the United States(8:35) Reconnected with Floyd in NYC(14:12) Cooking at home and finding work/life balance(22:59) The future of Indian food in the U.S.(30:40) What is a masala?(33:06) The beginnings of FC masala(38:36) Partnering with Burlap & Barrel(42:40) Testing out masala flavors(50:14) The FC masala recipe contest(54:24) Creating a cookbook(57:43) The Cardoz Legacy scholarship(1:01:30) What's next for Barkha

On this date, the third anniversary of our losing chef Floyd Cardoz to COVID, we remember him and his legacy with his wife, Barkha Cardoz. A few weeks ago, Barkha generously invited Andrew to visit her home, even though they'd never met before, to enjoy a lunch prepared in part with the masalas she and Floyd developed several years ago (and which are still sold by Burlap & Barrell). Barkha shared her own personal journey to the restaurant world, and recalls how she and Floyd met in cooking school in India and were reunited by chance in the United States. She also explains how she's carving out a greater public identity for herself as she moves forward with her life and career. Hope you'll give a listen to this extraordinarily open and moving conversation.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

This week on Inside Julia's Kitchen, Todd Schulkin welcomes culinary entrepreneur Barkha Cardoz. They discuss the life and work of Barkha's late husband, Chef Floyd Cardoz; how she's turning tragedy into a living legacy; and the Cardoz Kitchen Collection, a line of spices and masalas created with Burlap and Barrel. Plus, as always, Barkha shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Dan Kluger took a very different route to pizza making. A classically trained chef who has worked with NYC legends like Danny Meyer, Tom Colicchio, Floyd Cardoz and Jean-Georges Vongerichten, he started Washington Squares as an answer to COVID restrictions, when his restaurant - Loring Place - was shuttered. Now the grandma-style squares are available all of the time from the basement kitchen; even on Goldbelly for nationwide shipping.

Food is more than just sustenance for the body. Food contains stories, memories, emotions, and the ingredients of the self. Sameer Seth and Yash Bhanage join Amit Varma in episode 304 of The Seen and the Unseen to describe their journeys in food, from starting cult restaurants like Bombay Canteen and O Pedro, to setting up the pathbreaking Bombay Sweet Shop, to now taking that deeper dive into the role food plays in our society. (For full linked show notes, go to SeenUnseen.in.) Also check out: 1. Sameer Seth (LinkedIn, Instagram and Twitter) and Yash Bhanage (LInkedIn, Instagram and Twitter). 2. Hunger Inc on LinkedIn and its own website. 3. Bombay Canteen on Instagram and its own website. 4. O Pedro on Instagram and its own website. 5. Bombay Sweet Shop  on Instagram and its own website. 6. Choco Butterscotch Barks -- Amit Varma's favourite dessert of all time. 7. Enthu Cutlet. 8. The Indianness of Indian Food — Episode 95 of The Seen and the Unseen (w Vikram Doctor). 9. A Scientist in the Kitchen — Episode 204 of The Seen and the Unseen (w Krish Ashok). 10. Religion, Food, Indian Society -- Episode 207 of The Seen and the Unseen (w Shoba Narayan). 11. Restaurant Regulations in India — Episode 18 of The Seen and the Unseen (w Madhu Menon). 12. Haruki Murakami on Amazon. 13. Setting the Table -- Danny Meyer. 14. Sameer Seth's Instagram post on Floyd Cardoz. 15. Varun Grover Is in the House -- Episode 292 of The Seen and the Unseen. 16. Will Guidara on Wikipedia, Instagram, Twitter and TED. 17. The boys behind The Bombay Canteen are hungry for more -- Shrabonti Bagchi. 18. Shoe Dog -- Phil Knight. 19. If You Are a Creator, This Is Your Time — Amit Varma. 20. Episodes of The Seen and the Unseen on the creator ecosystem with Roshan Abbas, Varun Duggirala, Neelesh Misra, Snehal Pradhan, Chuck Gopal, Nishant Jain, Deepak Shenoy and Abhijit Bhaduri. 21. 1000 True Fans — Kevin Kelly. 22. 1000 True Fans? Try 100 — Li Jin. 23. The Refreshing Audacity of Vinay Singhal — Episode 291 of The Seen and the Unseen. 24. Stage.in. 25. The Fat Duck -- Heston Blumenthal's restaurant. 25. Tesouro by Firefly. 26. Chef's Table and Masterchef. 27. Saransh Goila and Ranveer Brar on YouTube. 28. Dance Dance For the Halva Waala — Episode 294 of The Seen and the Unseen (w Jai Arjun Singh and Subrat Mohanty). 29. Barkha Cardoz's talk on Floyd Cardoz at The Welcome Conference. 30. Roshan Abbas and the Creator Economy — Episode 239 of The Seen and the Unseen. 31. Creativity, Inc -- Ed Catmull. 32. Delivering Happiness -- Tony Hsieh. 33. Talk Like TED -- Carmine Gallo. 34. Yash Bhanage's Instagram prank on his head of marketing. This episode is sponsored by CTQ Compounds. Check out The Daily Reader and FutureStack. Use the code UNSEEN for Rs 2500 off. Check out Amit's online course, The Art of Clear Writing. And subscribe to The India Uncut Newsletter. It's free! Episode art: ‘Sustenance' by Simahina.

On today's episode of All in the Industry®, Shari Bayer's guest is Josh Sharkey, Founder and CEO of meez, the recipe tool for professional chefs. Josh has over 15 years of experience as a chef, from Michelin Star restaurants in Norway, to working with some of the best chefs in NYC, including Gray Kunz, David Bouley, and Floyd Cardoz. In 2009, he opened his first solo project as chef/owner -- a fast-casual concept called Bark Hot Dogs, which received many accolades including “Best Hot Dog in NY” by NY Magazine. In 2020, Josh launched meez after two years of development, inspired by the same principles applied to great cooking – an uncompromising attention to detail and a constant drive to evolve and improve. Today's show also features Shari's PR tip to utlilize the right tools; Speed Round; Industry News Discussion on the grocery-table challenges for restaurants in the pandemic; and Solo Dining experience at Le Pavillon by Daniel Boulud. Image courtesy of Evan Sung.#allintheindustry #allindustry #sharibayer #culinary #hospitality #podcast #hospitalitypodcast #foodradio #hrn #nyc #meez #getmeez #joshsharkey #aurify #barkhotdogs #tech #foodtech #recipes #recipetool #chefs #restaurateur #restaurants #tunein Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In this episode, we honor the late chef Floyd Cardoz, who tragically passed away in March 2020 due to complications with COVID-19. Floyd revolutionized Indian cuisine and paved a way for many South Asians to join the food industry. The entire culinary world mourns his loss. See acast.com/privacy for privacy and opt-out information.

This episode is a deep dive into the business of Restaurants. Hunger Inc.  Sameer Seth TID Whatsapp Newsletter (No Spam)We talk to Sameer Seth, Co-founder of Hunger Inc. They've created brands such as The Bombay Canteen, O Pedro & very recently, The Bombay Sweet Shop. Now if you're not from Bombay, you might not have heard about these places. But, ask your friend who lives in Bombay, and they'll most probably have good things to say about these places.We talk to Sameer about his journey of moving from a Banking career to the F&B space, how he went about entering a new Industry and the experience that he gathered before starting Hunger Inc. We also talk about a wide range of topics, all within the purview of building a profitable F&B business. We talk about the thesis behind The Bombay Canteen, what it takes to start a restaurant focused on providing great experience at affordable prices, how they think about the menu, pricing and customer service and the economics of a restaurant business. At the end, we talk about the thesis on starting a Direct to Consumer New Age Mithai brand in The Bombay Sweet shop, something we've discussed in our previous Business Munchies episode.Talking to Sameer, I realised Story-telling is a big part of getting food right and it was interesting to hear some of Sameer's stories of building Hunger Inc. If you're curious about the F&B or hospitality space, don't miss out on this episode.This episode is a homage to Chef Floyd Cardoz, Co-founder of Hunger Inc and a bunch of other top class restaurants in New York. He passed away last year due to Covid-19. We thank him for everything that he has done and backing Sameer and Yash to create Hunger Inc.

Join me for today's interview and cooking demo with Chef Richard LaMarita.  Chef Rich is a Culinary Instructor in the Health Supportive Program at Institute for Culinary Education (ICE) in NYC.  Formerly, he taught in the culinary program at the Natural Gourmet Institute, also in NYC.  His specialties include Indian, Italian, vegetarian and vegan cuisines.  He has worked with numerous chefs in NYC, including Floyd Cardoz, Dan Kluger and Ben Pollinger.  Richard has been a practitioner and teacher of Ayurveda, the science of life, health and balance, for thirty-five years. He has studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi and has led seminars on Ayurvedic diet, cooking, yoga and meditation throughout the U.S., and in Europe and Asia.We start our interview by discussing what is a well-balanced Ayurvedic meal.  When you consider an Ayurvedic diet, you have to look at three points on a triangle.  The first point is food; the second is the strength and power of our digestion (known as Agni in Ayurveda); the third point is how we eat – mindful eating.  You can take the best food and even with a good digestion, you can mess it all up with how you eat.  In Ayurveda, it's important to get the six tastes, ideally in one meal.  Each taste affects the body differently.  Each taste is composed of different elements in nature and affects the body differently.  Some have a building effect; others, a purifying effect.  For someone new to Ayurveda, how does she get started preparing a simple well-balanced meal?  Ayurveda is deep, but there are things you can grab right away.    Chef Rich recommends not to worry initially about the various aspects of food other than taste.  Get a sense of the foods in each taste category.  Starting out, work on getting the six tastes every day, then in each meal, and eventually, in one dish.   It's important to know your dosha (your individual constitution) and master simple strategies for bringing yourself into balance.  Chef Rich demos a simple Ayurvedic meal that you can easily prepare at home – a digestive mung dal kitchari with swiss chard and roasted cauliflower along with a fennel paratha.  A kitchari contains a legume and a grain, a complete protein.  It is stew-like and creamy.  The combination of a legume and grain provides a complete protein.   Turmeric is added to the cooking liquid along with salt.  Rich prepares a tarka – spices toasted or cooked in ghee or oil:  cumin and fennel seeds – adding fresh ginger and whole chile along with asafoetida.  He adds the swiss chard to the spice/ghee mixture along with fresh curry leaves.  As for the six tastes, here goes:  sweet – basmati rice finished with roasted pistachio (roasted in ghee) ; sour – tamarind paste – a finishing touch (like squeezing fresh lemon); salty – salt and kombu; pungent – all the spices and fresh herbs – cilantro; bitter – leafy greens; astringent – mung dal and roasted cauliflower.  The fennel seeds in the paratha gives it a great flavor – fennel also cleanses the lymph and is a good digestive spice.  In this simple kitchari, Chef Rich incorporates all six tastes.  You leave the table feeling completely satisfied which helps with cravings.  This recipe can also be adapted for each season – focus on what's being harvested in your region.  To learn more about Chef Richard LaMarita and his work:  https://www.ice.edu/newyork/explore-ice/faculty-profiles/richard-lamarita

A special episode as we're joined by Barkha Cardoz, wife of the late Chef Floyd Cardoz who passed away due to complications from COVID-19 earlier in 2020. Barkha shares stories from the past with Will Guidara, including how they met, and the early days of his career as a chef. We hear about the outpouring of love and support that the Cardoz family has received since Floyd's passing and the spice project Barkha is continuing to honor Floyd's legacy. It's an emotional journey, but a powerful one.

There were a few, "are you serious" moments to discuss for this week's show! Rapper Lil Wayne was arrested and charged on Tuesday with one count of possessing a firearm and ammunition as a felon. The charge stems from a search of a private jet in Miami last December. If convicted the rapper faces up to 10 years in prison. Another one may bite the dust! Nippsey Hussle's "Marathon" Store was recently vandalized and looted. In a video circulating online, the store is seen, but all the windows are broken, and there is glass shattered everywhere. Hussle was gunned down outside of the South Los Angeles clothing store. His alleged shooter, Eric Holder Jr., is in a Los Angeles County jail awaiting a trial. The spring trial has been delayed due to COVID-19. A grand jury indicted Holder for murder for Hussle's killing and attempted murder after two men who were standing next to the rapper were injured. Holder has pleaded not guilty. Say it ain't so! Michael B. Jordan was named People's 'Sexiet Man Alive 2020.' I guess for the ladies, nothing more would need to be said about this. Jeezy vs. Gucci...who you got? The epic showdown will be this Thursday (Nov. 19th)!! The legendary director, Spike Lee is going to be at the helm of a musical movie about the origin story of the Viagra: the first drug to treat erectile dysfunction. While he seems quite excited by the project, Spike declined to draw a personal connection to the film’s subject matter. This should be very interesting from Spike Lee's perspective. In a Sunday Instagram and Twitter update, 50 Cent thanked his followers for “praying for my Boy” Jeremih, who was previously admitted to an intensive care unit in Chicago during his ongoing battle seemingly with COVID-19. Jeremih is one of several celebrities to have contracted the novel coronavirus this year. Among the survivors are Idris Elba, Sara Bareilles, Scarface, Pink, Daniel Dae Kim, Andy Cohen, Babyface and Tom Hanks — who, along with his wife, Rita Wilson, was one of the first entertainment figures to go public with a COVID-19 diagnosis in March. COVID has also taken the lives of a number of stars, including Adam Schlesinger, Patricia Bosworth, Ellis Marsalis Jr., Terrence McNally, Floyd Cardoz, John Prine, Fred the Godson and Broadway actor Nick Cordero, who died after a long battle in July. Blessings to Jeremih! For the "HOT TAKE" this week, we had special guest and entertainment manager, Erv Smith. Check him out @ervmgm everywhere for more information on the latest and greatest on him and his artists! Drop a comment on your thoughts!

Chasing Flavor: Techniques and Recipes to Cook FearlesslyBy Dan Kluger Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Dan Kluger: I'm Dan Kluger, and we are talking about my new cookbook called Chasing Flavor.Suzy Chase: If you enjoy Cookery by the Book please tell a friend I'm always looking for new people to enjoy the podcast. Now on with the show. You are the quintessential New York chef, you've worked under and alongside some of the great names in the restaurant world. Danny Meyer, Jean-Georges, Tom Colicchio, and Floyd Cardoz who we lost to COVID in April. Can you talk a little bit about how all of these guys influenced your cooking style?Dan Kluger: I started in the front of the house at Danny Meyer's Union Square Cafe and had really no idea that I would someday become a chef. I was really just spending my days off in the kitchen to learn a little about what goes on back there in the hopes that it would become an owner someday. I should know what goes on. And Michael Romano, who was the chef at Union Square Cafe at the time ended up offering me a job. So I started, I think it was back in 1995 as a prep cook, just peeling potatoes and frying calimari and cleaning salad greens. And it was an eye opening experience to begin with. But, you know, really taught me about the basics of food. It taught me about the basics of production of food, and it opened my eyes to some incredible Italian food. When, when Michael Romano was cooking his Italian food, it was not always you know, what we think of as Italian food. It was from areas all over Italy and he would hone in on something really specific. And so there's a lesson to go with it, which I really loved as a young cook. So, you know, I got a little taste of, of, uh, cooking, a little taste of food and flavorful food and great products from the farmer's market all while working at a place that I had originally worked in front of the house. And so I was tied to hospitality and it was tied to taking care of people. I think that really kind of spawned the interest in this for me and specifically the interest in not just cooking, but cooking to really make people happy and, and bring the whole experience. So that was my time at Union Square Cafe and towards the end of it I was really fortunate enough to be friend Floyd Cardoz who was working out of Union Square Cafe as he was building Tabla and doing menu tastings and his food was incredible. And, uh, you know, at that time it was kind of like nothing else. And Michael Romano was also a huge fan of Indian food so they shared a love for it. I think that's in part why Tabla became Tabla. I didn't grow up eating Indian food and I didn't grow up really with really any ethnic food other than going out for Chinese food and once a month with my parents, so it was really an eye opening experience and a great opportunity. And through that, I ended up going with Floyd to open Tabla and I worked actually alongside him for seven years. And again, like just every day was a learning experience, both in the culture behind the Indian food and the flavors of Indian food and then because this was not just your average Indian restaurant and it was really American and French techniques with Indian spices. I learned so much about technique and building flavor and so I would really credit Floyd as having started my taste buds and my love for this balance of flavor. That's something we talk a lot about in the book I've talked about throughout my career. And, uh, after seven years there, I went off to work with Tom Colicchio on a private club in Midtown. He was a consulting chef and he hired me as a chef and so now going to work for him, I was able to really hone my skills on what I consider American food and what I consider my food today. And then from there I met Jean-Georges and decided to go work with him. I opened a couple different projects for him, but ultimately ended up becoming the chef of ABC Kitchen, which opened, I guess it was 2009, 2010, somewhere in there, and was really based on farm to table nothing could be from further than 150 miles with the exception of our olive oil and our lemons and things like that. So I was able to really polish and hone my skills on flavor using these products and under his tutelage and within this incredible setting of a brand new restaurant. And then I opened Loring Place back in 2016. And here we are today with, with Chasing Flavor. It's a culmination of all those experiences tied into a book that I want it to act as a way for people to become more comfortable with both flavor building techniques, whether it's charring or roasting or smoking, as well as comfortable and confident in terms of building a pantry that they can use with all sorts of different products to create these really flavorful meals.Suzy Chase: Okay. Before we talk about Chasing Flavor, I have to tell you a funny, kind of New Yorky tidbit. I remember when chef Cardoz opened Tabla in 1998, and I could only afford to go to The Bread Bar downstairs, but it was amazing. It was the less expensive alternative. You kind of got a little bit of what was going on upstairs and the onion rings were amazing.Dan Kluger: Yes, they were, yes they were. Yeah. It was an incredible restaurant again, you know the right place, the right time to launch Indian inspired concept that really could speak to lots of different people, whether it was through The Bread Bar, which was this home-style Indian kind of street food menu or upstairs, which was, kind of the crème de la crème of ingredients and techniques to showcase these Indian spices.Suzy Chase: So the month that Loring Place opened, I had Mimi Sheraton on my podcast. And since she's a neighborhood gal, I asked her what her favorite restaurant was and she said, Loring Place. And I was like, what? What's that? And she said, "Oh, it's on eighth street. It's my favorite restaurant." And I was like, oh my gosh, I have to check it out. And so let me just talk about where it's located. So it's located in Greenwich village on eighth street, practically across the street from Electric Lady studios and for the longest time eighth street wasn't, shall I say, the most desirable street? And I feel like you made the street, what it is today. How did you discover that location?Dan Kluger: I don't think I made it what it is today, but I was certainly able to be a, I guess, a big part of, um, it's change and what it's become today, but really I would give the credit to my friends who own Eighth Street Wine Cellar, which is right across the street from me. And they've been around, I think, uh, 14 years now. And I used to come down here a lot after work. And so for me the street was kind of become home. And then probably about seven, eight years ago, uh, The Marlton which is a nice hotel that opened up on the corner and I think really helped Stumptown coffee. And so just through those two places and, and the wine bar, I think we started to see a change in the street, New York in general, started to get a little bit cleaned up from the riff raff that was on that street before and we came in you know, right time before too many restaurants around the block and I was really excited to be part of a neighborhood that I like and a block that I had already seen a bunch of growth on and now be part of its continued growth.Suzy Chase: So I feel like the majority of your career has been centered around the Union Square Greenmarket. Can you share some of your shopping strategies for going to any green market? Like, do you come with a list? Do you have the route mapped out before you get there? Or do you just walk from one end to the other, which is what I do?Dan Kluger: It's all of the above. We're shopping for the restaurant there's obviously a list. What do we know we need? And if we need 10 flats of tomatoes to get us through the weekend, we will probably, pre-order five of them from one of our favorite farmers. And then we'll spend the rest of the time walking around finding the other five so that we kind of distribute amongst other farmers and we're able to pick up tomatoes and taste them as we go. In terms of restaurant, that's a big part of it, but it was not as targeted as that. If I'm not shopping for the restaurant, I'm shopping more for menu development or for myself, then it's really more a matter of I like to walk through with really open-mind looking for whether it's something new or something that I didn't really expect to pick up and cook with, but was sort of inspired at that moment.Suzy Chase: You believe that every recipe should leave us with something beyond a tasty dish. Can you talk a little bit about your takeaways?Dan Kluger: Every recipe as you said, has something called the takeaway .The takeaway could be that this chili sesame condiment is great on the arctic char, but it can also be used not for a raw fish dish. You can braise tomatoes in it and serve it with poached halibut, or the takeaway could be something as simple as, you know, how we cook our parmesan croutons and that's something that, again, they're, they're there for a specific soup, but they can also be used on a salad, or it could be about how we marinate something or how we roast something to get enough caramelization on it that, you know, something like a brussel sprout is still creamy, but now it's crunchy. It's got a little bitterness, it's got extra sweetness from that caramelization. So again, the idea is that we're giving you the confidence to use these skills, whether it's the key ingredient or a full dish.Suzy Chase: So normally you write a recipe for the kitchen staff, how much tweaking did you have to do for us home cooks in this cookbook?Dan Kluger: There's certainly some where we simplified them a little bit, maybe a restaurant recipe, we make an herb oil that has to hang overnight and was a little more time consuming and expensive and in this case we just chopped herbs. So the idea behind any recipe that's in there is still that dish at its best.Suzy Chase: You talk about elderflower syrup in this cookbook, which is one of your secret ingredients for salad dressings.Dan Kluger: We used a lot at ABC, but I grew up every summer going to England and elderflower is a big thing there and I remember my grandmother having this bottle of syrup and kind of fell in love with it at a very young age and at ABC, I really kind of learned the versatility of it and started using it in lots of different things from hot sauces to, to vinaigrettes.Suzy Chase: So I grew up in Kansas and corn was everywhere, but I only learned about a corn zipper on page 11 of your cookbook. Where have I been?Dan Kluger: You know I fell in love with the corn zipper many years ago and just found that it's a little bit easier and cleaner than just using a knife, but obviously a knife works really well.Suzy Chase: I need a corn zipper in my life. So let's go back to that magical day in 1995, when you were a student at Syracuse in the food service program, and you were asked to show a special guest around campus.Dan Kluger: I owe the credit to gentlemen named Leon Genet. His children went there and I think he may have even gone there. And so he had an auditorium named after his wife and a lecture series that he sponsored and he used to bring all these different people up to speak, whether it was the CEO of Macy's or Tommy Hilfiger or in this case, Danny Meyer. And Leon and I had kind of hit it off at an early stage of my time at Syracuse. And he said, I got Danny coming, Danny's great I want you to show him around and we set it up and I attended the lunch with Danny and then we took him for a walk around Syracuse campus and we took them to the Carrier Dome and up in bright lights was welcomed Danny Meyer. And we kind of hit it off and after that, I applied to Union Square Cafe to be a summer intern.Suzy Chase: That's a crazy story.Dan Kluger: Yeah. I lucked outSuzy Chase: Totally well, no, you made it happen. You made the magic happen.Dan Kluger: You know, I think I've talked about this other people for when I've said, you know, I lucked out or I was lucky, then they said, no, no, no, you, you made it you've you you've made these things happen and I think I've made things happen and I've used my opportunities to make the best of them. And I certainly not just been handed a silver spoon at the same token. I got very lucky with these things. I got lucky in meeting Danny. I got lucky in meeting Floyd and I got lucky in meeting Tom. I got very lucky in meeting Jean-Georges and you know, those things, I, I truly believe are luck I mean, I worked my tail off to get to those places, but if I hadn't met any of those people, you know who knows where I'd be today. So I do think luck does have something to do with it.Suzy Chase: This cookbook teaches us some new cooking techniques. So why should we use a wire rack when roasting vegetables?Dan Kluger: So the wire rack sometimes called an icing grate, goes on a normal sheet tray is really great for roasting vegetables because you toss the vegetables in some oil you put on top, and as it goes into a hot oven, the hot air of the oven is not only cooking the top of the vegetables and the sides that are exposed, but because it's on the rack it's going underneath and cooking the bottom of them whereas if you just had them on a tray or on a piece of parchment, they're actually going to steam in part. So this, this makes them become, depending on what you're cooking and how you're cooking it. I kind of refer to it as like raisinating them and it starts to dry them out a little bit and intensifies them and that's what I really like about it is you can take something like a butternut squash and roast it on there, and I just find it, it takes more moisture out and it just makes it more naturally intense.Suzy Chase: That's so smart because there's nothing worse than one side that's kind of crispy and caramelized and nice. And the other side is just kind of like wet and goopy a little bit.Dan Kluger: Yep. Exactly. That's what we're trying to avoid.Suzy Chase: I made your recipe for Heirloom Tomato Toast on page 39. And it took me back to the Union Square Cafe days. Can you describe this recipe?Dan Kluger: Yeah. So it's funny that you talked about Union Square you know, every season we had the tomato bruschetta, uh, where we just took ripe tomatoes and tossed them with a little bit of olive oil, salt, and garlic, and put on toasted bread. I thought it was great, obviously very simple, but for me, it was just a little too simple. It was always missing something. And so at one point I decided to make this heirloom toast where I bought, obviously some of the best tomatoes you could find, but then took the toast and rather just grill it we actually toast it with parmesan so you get this crunchy layer parmesan on it, but it makes this like really great layer to put the tomatoes on it, lots of flavor and then we build the tomatoes up. They're sprinkled with salt and olive oil. And what actually happens is they, they leach out a little bit of their liquid. The bread has been toasted, so it's a little bit dry and can take the liquid. And so now you have this like parmesan bread with soft tomatoes and the bread is starting to soak up some of that juice. And so it just to me becomes an incredible flavored toast.Suzy Chase: Now to my segment called Last Night's dinner, where I ask you what you had last night for dinner.Dan Kluger: I made vegan ramen last night. I built this broth by really caramelizing, deep caramelize, the onions and garlic and ginger, and then add it in miso, which is really one of my favorite products and some Korean chili paste and tomato paste and even some vegetable Marmite basically cooked all that together and then finished it with soy and vinegar and all these things by making this really flavorful base. You wouldn't have known that there's no pork fat in there. I mean it was like still really jammy and rich, just like if it was a deep, normal ramen base. So again, it's, to me, it's always about building flavor in stages.Suzy Chase: Before we wrap it up. I want you to tell us about your Thanksgiving dinner kit at Loring Place. It looks delicious and I'm going to order one for my family.Dan Kluger: Awesome. It's all of my favorites, obviously turkey and then we take the breasts we cook that separately, the legs we braise and we bake into an incredible pot pie and then we have roasted spiced acorn squash, we have roasted brussels sprouts, mashed potatoes, cranberry chutney, which has, you know, this sort of Tabla Indian note to it, then stuffing and then last but not least a gravy that I've been making for years with Apple Jack Brandy and apple cider. So you can have dinner on the table and probably a half hour with not a whole lot of work.Suzy Chase: I'll say hey, look what I made everyone. They'll say, this is delicious. Where can we find you on the web social media and your restaurant here in the village?Dan Kluger: Website is dk@dankluger.com. Social media is Dan_Kluger, LoringPlaceNYC,on social media, as well as our new restaurant opening this December called Penny Bridge LIC and then both of them are PennyBridgelic.com and LoringPlacenyc.com.Suzy Chase: Thanks so much Dan, for coming on Cookery by the Book podcast.Dan Kluger: Thank you. It really a pleasure talking to you.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Join us for a conversation with Barkha Cardoz, wife of the late Chef Floyd Cardoz and architect of the new line of Floyd Cardoz Legacy Masalas in partnership with Ethan's spice company Burlap & Barrel. Barkha received her culinary training at The Institute of Hotel management in Mumbai, India and worked in the Development department at St. Peter’s Preparatory School in Jersey City, NJ. With her husband, she managed their Bombay Bread Bar in New York City from 2016 to 2019 and oversaw fundraising events for The Young Scientist Foundation, founded in 2011 with Floyd’s $110,000 Top Chef Masters win. Barkha is currently the Managing Member of Cardoz Legacy LLC, where she actively executes ongoing legacy projects including the FC + B&B Collaboration Masala spice line.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.  

The Grand Mug (not sponsored) http://www.thegrandmug.com/Floyd Cardoz Passes: https://t.co/KOlB79BFAn?amp=1Are Restaurants Needed?: https://www.nytimes.com/2020/04/23/magazine/closing-prune-restaurant-covid.htmlThomas Keller's Tweets: https://twitter.com/chef_keller/status/1250553303248691201?s=12How to Close a Restaurant: https://www.eater.com/2020/1/8/21028493/restaurant-closure-process-thirty-acres-mean-sandwichAviary Closes: https://ny.eater.com/2020/4/21/21229379/alinea-the-aviary-office-cocktail-bars-mandarin-oriental-closing-nycMei Mei's Numbers: https://t.co/FphnrTMeyg?amp=1Chris Hill Piece: https://medium.com/@chefchris/how-were-really-gonna-save-the-restaurant-industry-92f2f4d2055a?_branch_match_id=498915819358381577Pokemon Sword: https://amzn.to/3bRb7FmThe Second Mountain: https://amzn.to/2Wcsp9j —What's next?

Dan Kluger of New York City's Loring Place restaurant reflects on the lessons he's learned during quarantine, and remembers his late friend, the great chef Floyd Cardoz, whom we lost last month to coronavirus-related complications. A conversation about considering how we spend our time, and appreciating the influence and impressions others leave on us, and that in turn we can have on others.Please consider supporting Andrew Talks to Chefs via our Patreon page--pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. To support the employees of Loring Place, please contribute to their relief fund.  

Chef Floyd Cardoz who founded & ran the famous restaurants in New York City - Table, North End Grill, White Street Restaurant plus founded the very impressive Bombay Canteen in Mumbai city is no more. A victim of Covid19. This is a tribute to him & his legacy by HrishiKay. His childhood friends & dear friends of the family - Brian Tellis ( the RadioOne Presenter & entrepreneur ) & Denzil Smith ( the theatre personality ) speak to the K Man about the legacy of the great chef who also won Season 3 of the famous “Top Chef Masters” tv show & was a published author. Happy Listening! Thanks for listening. Should you want to experience more ….for starters hit “subscribe” / “follow” and check out more episodes & be notified when further sessions go up! If ur looking for Hrishi across media & social networking then here goes: Twitter : https://www.twitter.com/hrishikay Facebook : https://www.facebook.com/hrishikay Instagram : https://www.instagram.com/hrishikay Youtube : https://www.youtube.com/hrishikeshkannan Soundcloud : https://www.soundcloud.com/hrishikay

Restaurant Iris - 2146 Monroe Ave — Memphis, TN — 901 590-2828The Second Line - 2144 Monroe Avenue, Memphis, Tennessee 38104 901.590.2829https://www.restaurantiris.com/http://www.secondlinememphis.com/Instagram - @jkellyenglishTwitter - @kelly_englishKelly English is owner and head chef at Iris, a fine-dining French-Creole restaurant, and The Second Line, a more casual restaurant serving New Orleans staples, in Memphis, Tennessee. He was named "Best New Chef" by Food & Wine Magazine in 2009.

Kevin and Tom recap Episode 2 of Top Chef All-Stars and pay tribute to culinary legends Jonathan Gold and Floyd Cardoz. 

by- Mike Miranti Hello to all of our Fans (editors note- fans???!!!),Last week Tom and I were able to land an interview with the incredible Brian Koppelman. We have been pumped up about it all week and really believe that this is our best episode, but sometimes in life with great happiness comes great pain and we have to first speak about Chef Floyd Cardoz.Today Chef Cardoz passed away from COVID-19 related illness. I had never had the pleasure of meeting Chef Cardoz but I have only heard incredible things. A friend of mine who worked for him at Northend Grill said he left the job as soon as he learned that Chef was going to open his own place. Tom shared some really nice moments of when he first went to Tabla. In other food news, some of New York City’s top Restauranteurs (Andrew Carmellini, Tom Colicchio, Danny Meyer, Missy Robbins, Marcus Samuelsson, and Adam Saper) penned an Op-Ed in the New York Times about how Washington absolutely needs to bail out American restaurants. You can read it hereLastly, the Brian Koppelman interview is amazing. I am never someone who is at a loss for words and I just wanted to listen to him speak forever. I really don’t want to spoil anything but we found out what his favorite food scene in a movie is and it will definitely surprise you.Thank you all for your continued support,Mike Miranti

Dave pays his respects to the late, great Floyd Cardoz, who passed away on March 25, 2020, due to complications from contracting COVID-19 (0:57). Then, he calls up Majordomo Media head of creative Chris Ying to discuss the importance of protecting vendors in the COVID-19 era (10:20), the undeniable stupidity of the Instant Pot fad (39:34), a valuable lesson that can be learned from the survivalist trick of regrowing scallions (53:40), and more.

Our friend Bobby McFarland once worked for Chef Floyd Cardoz in New York. Floyd was Bobby's mentor and taught him how to be a great cook. On our journey to up north for "New York Week", Bobby reached out to Floyd to ask if we could interview him for our podcast. Not only did he agree, but he invited us to his home. His wife made us tea, we pet his dog, he gave us the best tasting asparagus from his garden. It was unreal.   Floyd Cardoz passed away today, reportedly from the COVID virus. Our hearts are broken and there is a sense of helplessness occurring. Our instinct is to remember Floyd today, by re-releasing our interview with him from August 2nd, 2018. Rest in Peace Chef...

From her Chefs with Issues program to her personal consultations with countless people in the restaurant industry to her myriad writings and her own Communal Table podcast, Kat Kinsman is a leading voice for mental health among hospitality professionals. Kat and Andrew discuss coping mechanisms traditional and non- and how they might be employed at this challenging time, and manage to have an unlikely laugh or two along the way.Also, on the day we lost chef Floyd Cardoz, Plate magazine's Chandra Ram shares a few thoughts about this important chef.Our great thanks to S.Pellegrino for making these special reports possible.Please visit our support organization of the day, Kat Kinsman's Chefs with Issues.LINKSAndrew Talks to Chefs official websiteCommunal Table (Kat's Food + Wine podcast)Industry United Facebook groupA Balanced GlassCHOW (Colorado)Calm appPersonal Mise en PlaceInsight TimerHeadspaceCramer Care

The tragedy and terror of coronavirus struck close to home today upon learning that Chef Floyd Cardoz died of COVID-19 in the New York area yesterday. Floyd was not only a great chef but an amazing champion of Share Our Strength’s No Kid Hungry campaign, and so many other humanitarian causes in the United States and India. All who knew him are devastated. He leaves a lasting legacy, some of which you can hear about in his own words on a podcast we recorded last year. We are reposting it as a tribute to Floyd and the goodness he inspired in all of us.

In this brilliant double-episode of Thrive Bites, I sit down with Chef Rich LaMarita and talk about his unique and personal journey in meditation & Ayurveda to his culinary career in world-renown Natural Gourmet Institute to the Institute of Culinary Education.Chef Richard LaMarita has had a diverse culinary career. He was a chef-instructor at the Natural Gourmet Institute for 25 years. His specialties, along with vegetarian and vegan cooking, are Indian and Italian cuisines.A graduate of the Institute of Culinary Education's Culinary Arts and Restaurant & Culinary Management programs, he has worked with numerous chefs in NYC, including Floyd Cardoz, Dan Kluger, and Ben Pollinger. He has also worked for notable families as a private chef and private instructor in Manhattan and the Hamptons since 1995.Richard has been a practitioner and teacher of Ayurveda, a science of life, health and balance, for 35 years. He has studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi and has led seminars on Ayurvedic diet, cooking, yoga, and meditation throughout the U.S., and in Europe and Asia.Richard joined the Institute of Culinary Education in 2019, teaching Health-Supportive Culinary Arts career classes and leading recreational classes on Ayurvedic, Asian and vegan cuisines.Social Media Links:https://www.ice.edu/newyork/explore-ice/faculty-profiles/richard-lamaritaPlease support this podcast to impact others to live better: https://patron.podbean.com/thrivebitespodcast*Interview views are opinions of the individual. This podcast is not a source of medical advice*Copyright © 2020 by TheChefDoc, LLCAll text, graphics, audio files, Java applets and scripts, downloadable software, and other works on this web site are the copyrighted works of TheChefDoc, LLC. All Rights Reserved. Any unauthorized redistribution or reproduction of any copyrighted materials on this web site is strictly prohibited.

In this brilliant double-episode of Thrive Bites, I sit down with Chef Rich LaMarita and talk about his unique and personal journey in meditation & Ayurveda to his culinary career in world-renown Natural Gourmet Institute to the Institute of Culinary Education. Chef Richard LaMarita has had a diverse culinary career. He was a chef-instructor at the Natural Gourmet Institute for 25 years. His specialties, along with vegetarian and vegan cooking, are Indian and Italian cuisines.A graduate of the Institute of Culinary Education's Culinary Arts and Restaurant & Culinary Management programs, he has worked with numerous chefs in NYC, including Floyd Cardoz, Dan Kluger, and Ben Pollinger. He has also worked for notable families as a private chef and private instructor in Manhattan and the Hamptons since 1995.Richard has been a practitioner and teacher of Ayurveda, a science of life, health and balance, for 35 years. He has studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi and has led seminars on Ayurvedic diet, cooking, yoga, and meditation throughout the U.S., and in Europe and Asia.Richard joined the Institute of Culinary Education in 2019, teaching Health-Supportive Culinary Arts career classes and leading recreational classes on Ayurvedic, Asian and vegan cuisines.Social Media Links:https://www.ice.edu/newyork/explore-ice/faculty-profiles/richard-lamaritaPlease support this podcast to impact others to live better: https://patron.podbean.com/thrivebitespodcast*Interview views are opinions of the individual. This podcast is not a source of medical advice*Copyright © 2020 by TheChefDoc, LLCAll text, graphics, audio files, Java applets and scripts, downloadable software, and other works on this web site are the copyrighted works of TheChefDoc, LLC. All Rights Reserved. Any unauthorized redistribution or reproduction of any copyrighted materials on this web site is strictly prohibited.

This week’s episode picks up where last week’s conversation left off. The World Food Programme’s Carmen Burbano, chef Floyd Cardoz and Billy Shore delve more deeply into international school feeding programs, cooking with indigenous foods, and the role chefs can play in bringing attention to these issues. “Every country in the world is trying to feed its school children. Keeping kids, specifically girls, in school can really be the key to… stopping the cycle of poverty and hunger,” says Burbano. Cardoz discusses how chefs can shine a spotlight on an issue. “Chefs do have a voice now. These [TV] shows are making us superstars, but no matter which show we are on, we care about what we do, we care about feeding and keeping people happy,” says Cardoz.

Can the U.S. farm-to-table movement inform anti-hunger programs in developing countries? This episode takes an international turn with renowned chef and restaurateur Floyd Cardoz (Bombay Bread Bar, Bombay Canteen, O Pedro) and World Food Programme (WFP) School Feeding Division Director Carmen Burbano for part one of a two-part conversation with host Billy Shore. Indian-born Cardoz says that while the focus on using local ingredients in the U.S. has created economic opportunities for small farmers and suppliers here, people in India still prefer imported food. His restaurants in India are teaching people that traditional, local ingredients can be cool. “If we sustain the community, we sustain the food source, food gets cheaper, more people eat,” he explains. Burbano discusses how WFP connects the demand created by its school feeding programs to smallholder farmer markets in many countries. “This has generated income and livelihood opportunities for millions of farmers, many of them women… and kids are automatically getting more nutritious food,” she notes. In addition to farmers, Burbano discusses developing networks to disseminate nutrition information to pregnant women and young mothers. In Peru, which was battling a childhood anemia epidemic, WFP teamed up with the country’s chef community to create a cooking show (Cocinar con Causa) around better eating and cooking habits to fight anemia. “Chefs have a very important influence on how people choose to eat what they eat,” she says. In India, Cardoz is trying to overcome cultural barriers to teach his community to give back. “Indians believe in giving to the gods, but not so much giving to the community,” he says. He founded a culinary event that brings the community together to raise money for designated causes. “People do want to give, but they don’t know how,” he explains. Join us for this important conversation about innovative solutions to international hunger issues.

is the and the Champion from season 3. Chef Cardoz invited us into his home to discuss cooking high- brow Indian Food in a NYC Fine dining restaurant versus cooking in his native  (now called Mumbai). We chat about working for , the success of and how Chef Floyd is furthering awareness of fine Indian food in America with . Oh, we also discuss conquering fears of dogs!

Bring It!Tried and True Recipes for Potlucks and Casual EntertainingBy Ali Rosen Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Ali Rosen: I'm Ali Rosen, and my new book is Bring It! Tried and True Recipes for Potlucks and Casual Entertaining.Suzy Chase: You have been nominated for an Emmy for your show Potluck, and two IACP awards, and named a Forbes 30 under 30. Plus, Thrillist once said that you had one of the coolest jobs in food. I love it. Now, your new cookbook, Bring It!, is all about potlucks and casual entertaining. Talk a little bit about that.Ali Rosen: Well, this book is really the culmination of everything I've learned in my career. I'm so lucky to do my show, where I get to talk to chefs, and cookbook authors, and creators all day. And I was just excited to share some of what I've learned, and my recipes. And so, the book is really all about answering that question of, "What can I bring?" Because you know, the dinner parties that we do today, I think are really different to the formal parties people used to have. Everybody's always bringing something, people are always coming together by bringing different dishes. So, this book is 100 recipes that can kind of answer that question.Suzy Chase: So, let's start off with talking about how to use this cookbook. In particular, the badges. How do we use those?Ali Rosen: The badges were really important to me because as somebody who kind of flips through a cookbook a lot, as you obviously do, I ... You know, sometimes I'm looking for something specific, and I don't know whether it's going to fit into that category. And when I, as I started testing recipes, I really sort of found that, when you're bringing food to an event, or to a dinner, they kind of need to fall into one of three categories, or in multiple categories. One is "day ahead," because you oftentimes have to go to an event, and you need to make it ahead. One is "fridge to table," because oftentimes, there isn't an oven there, you need to just be able to bring something and have it come straight from the fridge. The third is "30 minutes or less," because we all kind of run out of time when we're cooking, and we need something to be quick. So, I wanted to divide the book in that way, and some of the recipes fall into all three categories, some of them don't fall into any. But it's kind of a good way, as you're flipping through the book, to really figure out if there's something in particular you need, that it's there.Suzy Chase: So, in the cookbook, you wrote, "There's an art to a meal where all the food is made ahead and brought in. It should be an orchestrated dance of different cooks and different kitchens all coming together at one table for a meal that feels both cohesive and simple." That's easy for you to say. So, how do we ensure that this meal is successful?Ali Rosen: Well, I think the most important thing is planning. You know, I think that when people think of potlucks, they think, "Okay, great, I'll just tell everybody to bring something, and then it'll be fine." And then, you know, you end up with like six salads and three desserts, and nobody has a main course. So, you can get out of a lot of the cooking by having everybody bring different things, but you, at the very base level, need to kind of give people direction. You know, assign people, say, "Okay, you're making the salad, you're making a meat, you're making a vegetable side, and you're making the dessert." And then that gives people the context. You also want to give people the context of what they have to cook with. Do you have oven space? Do you have fridge space? Do they need to bring their own utensils? Do they need to bring a knife, if it needs to be cut? Those kinds of things that just, kind of, thinking through how you're going to set it up, and who's bringing what, will save you a ton of time on the back end, because then you're not scrambling to figure out who's bringing what. So, especially in today's age, I mean, there's so many great programs online or through email. You can just have people check a box. And I think that organization from the outset can make a potluck feel really cohesive, even though different dishes are coming out of different kitchens.Suzy Chase: Speaking of setup, going to potlucks, there are always the hurdles of transporting the food, storing the food, and issues with the food sitting out. What are your tips for that?Ali Rosen: I think the biggest thing is not to overcook. You know, a lot of people think, "Okay, I'm going to make this dish, and then it's going to be totally done. I'm going to cover it, and then I'm going to transport it while it's hot." And what people forget is that food keeps cooking, especially if it's covered, even if you're only traveling 15 or 20 minutes to somebody's house. So, you really have to think through, if you need to reheat something, you want to let it completely cool down, uncovered, before you put it in the fridge. You want to undercook it a little bit, so that when you put it back in the oven, you don't overcook it. And you just want to think through whether you can serve it at room temperature or not. Because I find that, at a lot of potlucks, people get so worked up about serving hot food, when there's so many great dishes that you can serve at room temperature. The flip side of that is, of course, food safety. If you're having an outdoor picnic, and it's really hot outside, and it's the summer, you do want to make sure that you're only taking things out of the fridge right when people are ready to eat, because you also don't want it to sit around all day. Not just for food safety reasons, but because you don't want the food to start looking sad. You know?Suzy Chase: Yes.Ali Rosen: So it changes everything. Again, it's, so much of it is just sort of thinking through the dish as a whole, rather than just the cooking piece of it. People think through the recipe, and they don't think through the steps from getting it from point A to point B. And that can be really easy, you just have to plan ahead.Suzy Chase: As a mom, I find that potlucks are a bit of a competition. Like, when our kids get together, it's always like, "Hey, I made this chicken blah blah blah," and then I brought hummus.Ali Rosen: Right.Suzy Chase: So ...Ali Rosen: Yeah. I usually bring the wine in those cases. Like, "Well, I'm sorry, here's your wine."Suzy Chase: "And I have cups, too."Ali Rosen: Yeah, exactly. "I brought cups."Suzy Chase: So, you have a show called Potluck, that I have been watching here in New York City since it launched in 2013. You talk food and drink with various chefs, cookbooks authors, and restaurateurs. Did you get any inspiration for your cookbook from your show?Ali Rosen: Oh my god, I get inspired every day. You know, I had an untraditional background into food. I actually started my career in news production, and then I moved over to food. So, I don't have that culinary school background that a lot of people who are journalists or in the food industry have. And I always like to say, "I went to the greatest cooking school in the world," which is, I get to learn from chefs every day. When I have a question about something, you know, I then find somebody to teach me how to do it, and that's a segment for my show. I mean, this afternoon, I'm going to a bakery to talk about how to make perfect scones, because I really want to perfect my scones recipe. So, I feel like I have a fun perspective, because I still come at it from the perspective of a home cook. I don't have that classical training. So, I feel like my recipes can approach things in the same way that everybody at home does. I mean, I am a mom, I'm busy, I'm always trying to find a quick and easy way to do something. But on the other side of that, I've just been so lucky to learn from all the best people in the industry. And a lot of the book mentions that. There's a watermelon ribs recipe that has this watermelon sauce that was inspired by, I did a segment with Floyd Cardoz, who has a new restaurant now, the Bombay Bread Bar. But he had a fish with a watermelon sauce, and it just inspired me to say, "Ooh, I'd love to do a watermelon sauce on something. Ooh, how about ribs?" So, so many of my recipes are kind of like, I'll taste something or try something, or learn a technique from a chef, and it just kind of takes off from there. So my show has really inspired the book, just because I get to learn every day, which is pretty lucky.Suzy Chase: That's exactly how I feel with this cookbook podcast. I'm just a mom, and a home cook, and I learn something from every cookbook.Ali Rosen: Right. But that, I think that makes you ... It's funny, because you know, there was this moment, sort of early in my career, where I thought about, "Oh, I should really take time away and go to culinary school." And I'm glad that I didn't, because I think that there's a very big difference between cooking in a restaurant kitchen and cooking at home. And I think that a lot of people today, this is why so many blogs are popular, and podcasts, and people who don't come at it from a traditional background, because we're all just trying to make things work. We're all just trying to make something that works for our family and our kids, and we don't have, you know, 20 people prepping the ingredients for us. And we're not buying in bulk, and we're not making things in the same quantities and sizes, and we're not making the same recipes over and over and over again. So, restaurants have a totally different perspective than people cooking at home. And so, when I look at cookbooks, the cookbooks that I love, they do tend to be from people who come at it from that angle. Because that's the perspective that I have when I'm looking at a cookbook, and I'm trying to come up with something for dinner, or for a party. And I'm just like, "God, I just want to have something that's easy, but everybody thinks is really impressive." That's always the goal.Suzy Chase: You know, I never thought about having a theme for my potluck. That is brilliant.Ali Rosen: Yeah, well, I think people want to have a direction. Like, oftentimes, I'll get invited to something, and they'll say, "Oh, bring a dessert." And I'm like, "Well, what kind of dessert? What else are people bringing? Is somebody else bringing a cake? Should I bring a cake? Should I bring cookies? Is somebody else going to bring cookies?" I mean, I think that if you have a theme, you can give people ... First of all, you can give people an exciting way to kind of explore a new cuisine, or a new topic that they've never really thought of before. And we kind of all do themed potlucks even when we don't think about it, right? Like, Thanksgiving is kind of a themed potluck.Suzy Chase: Yeah.Ali Rosen: You know, Easter is often a kind of a themed potluck. I mean, we have a lot of holidays that we think of as potlucks. And then, there are some holidays, like Cinco de Mayo, or Saint Patrick's Day, where we tend to cook other cultures' foods because we've sort of adopted these holidays into our own. But there's no reason to not say to your friends, like, "Hey, let's have a potluck. You know what, let's all do Italian food." Or, "Hey, let's all do great summer vegetables right now, 'cause that's what's in season." You know, there's no reason to not give people a direction to go in, because then, again, even though everyone's cooking in a different kitchen, you're going to have a meal that actually feels cohesive, rather than like, "Well, over here we have quesadillas, and over here we have cheesy pasta." Those are two kind of similar things, but they're totally different. So if you just say, "Hey, let's all make Mexican food today, and you're going to bring the guacamole, and you're going to bring tortillas, and you're going to look in some cool cookbook that you have for a recipe we didn't even know existed." I mean, that can kind of create a fun theme. And, when you talk about that competitiveness among potlucks, it actually sort of brings people together, if everybody feels like they're kind of in it together, doing something new, they're not bringing the thing that they always bring. It kind of creates a fun element for it.Suzy Chase: You had a lot of cookbook authors give you great advice. One in particular was Dorie Greenspan. What advice did she give you for this cookbook?Ali Rosen: Oh my goodness. Dorie is my hands-down favorite cookbook author. I have every one of her books, and I use them constantly. And she just has been such a guiding force, not just because I love her books, but because every time I've asked her for advice, she says yes. Which is exactly why people love her books, because she's so generous. And mostly, her advice was just to make sure that you pay attention to every piece of it. Because with a cookbook, when somebody buys a book, they're not only paying whatever they're paying for the book, but they're also buying ingredients, they're investing their time. And so, at every stage of the book, it was so important to me to make sure that every recipe worked, every photo looked exactly like what it could look like. All the photos ... We ate all the food, after we made it, for the photos, for the book. So, the best advice that I've been given is just, don't ever hand over any part of the process. You know, work with people, I have a great team of people collaborating on this book, from the editor to the photographer, to the food stylist and prop stylist. But you just want to make sure everything works and looks great. Because at the end of the day, you're only as good as the worst recipe in the book. So, when somebody goes to make it, if it doesn't work out for them, it doesn't matter than 99 out of 100 recipes are great, 100 have to be great. So, I've learned that from talking to authors like Dorie, and everybody else who's been so generous with their time.Suzy Chase: Popcorn. I've never thought about bringing popcorn to a party or potluck. You have five different flavored popcorn recipes in the cookbook. Describe those.Ali Rosen: Yeah, I'm a little bit of a popcorn fanatic. I tend to have it like every afternoon. And I love adding flavors to my popcorn. I think that when we think of adding flavors, we think of that, kind of like, caramel popcorn in the mall, you know, when you buy those tins that come in like, butter, cheese, and caramel. And that, I mean, that's kind of complicated to make. So, I just, for many years, have had ideas about adding flavor to popcorn without making it too heavy, and without making it difficult to carry. So, the book has five different recipes, and they kind of range from a pizza flavor, which is tomato paste and some dried basil, and sprinkle in some Parmesan cheese, to sweet versions, cocoa powder and sugar. And so, it's really these different recipes that are using flavors, but it's not quite as heavy as what you would think. And so, it's great to bring to a party, especially like a Super Bowl party, or an Oscars party, where everyone's kind of sitting around watching something. And it's also great as a gift. If you want to go to somebody's home, and they're making dinner, and they haven't asked you to bring anything, it's a great little gift. You know, you find a little bag, you put it in, you tie it up. And they don't have to eat it right then, but it's kind of a fun extra thing to bring. And everybody likes popcorn, so why not?Suzy Chase: So talk about the recipe testing process.Ali Rosen: Yeah, the recipe testing process for this book was really fun for me, because I have two siblings, and they both live here in New York with me, and they both have wonderful significant others. And every Thursday night, we would get together and they would test recipes. And I would, you know, spend the whole week working on new things, and tweaking things, and by Thursday it was like, "All right, I've got this down, this is going to be great." And then, they'd give it the thumbs up or the thumbs down. And they all have really different palates, they have different things that they like. My brother is very meat and potatoes. My brother-in-law is very, you know, he doesn't like cheese, he doesn't like this, he doesn't like that. My sister likes really comforting, homey foods. My brother's girlfriend doesn't really like seafood. I mean, it was like, if I could find dishes that they all liked, I felt like, "Okay, this is a winner." And there were a lot of recipes that didn't make it in the book, 'cause they weren't that great. And then, I had a team of people testing all over the country. You know, I put out a call on Facebook, and just said, "Hey, anybody want to try some recipes?" And I had 50 people from all over the country and all over the world saying, like, "Yeah, I'm game." And so, these recipes were really such a labor of love, and tested, tested, tested, tested, tested. Because, you know, every time you tweak it, it can get a little bit better. And so, I just was so lucky to have so many friends and family kind of make sure that this book really worked. Because I think that's what we all want, when we buy a cookbook. We want to believe that every recipe works. And it's not always the case, so that was the most important thing to me.Suzy Chase: Over the weekend, I made your recipe for pistachio and anchovy pasta, on page 93. In the description, you wrote, "Sometimes the best meals happen when you least expect it." How did this recipe come about?Ali Rosen: Yeah, this was one of those just lovely, serendipitous moments of, I was on a trip to Italy with my husband, and we were driving. And we were just so hungry, and we stopped and parked the car in a town called Siena. We just were like, "Okay, we're just going to sit down at the first restaurant we see," thinking it would be kind of a throwaway meal, which is sort of disappointing when you're on vacation in Italy, but we were just so hungry. And we sat down, and we ordered this pistachio-anchovy pasta, and it was like a revelation, because it wasn't too heavy on the pistachios, it wasn't too heavy on the anchovies. You know, you might not even notice either ingredient at first, but it was just kind of like a pesto-like sauce on this pasta. And it was so perfect, and I just thought, "Well, god, this has to be something that you could make at home," because it seemed so simple, but it's so flavorful. And it's turned into one of my favorite recipes in the book, because I just, to me, the best kind of recipe is a recipe that takes less than 30 minutes that also people are really impressed by. So, I think that one was just one of those where, it was just the total lightning bolt of inspiration, of like, "Hey, why haven't we been combining pistachios and anchovies all this time?"Suzy Chase: For dessert, I made the strawberry sandwiches on page 196. I was really surprised to see that this was from a Japanese recipe.Ali Rosen: Yeah, I mean, that was another sort of ... Just, you know, you learn so much when you travel. And I was in Japan a few years ago, just on vacation, and I was sort of expecting it to be like a sushi and ramen bonanza, and the thing that I was so surprised by was how much Japanese food and culture we don't even see here, that doesn't make it here. And one of the things that I just sort of fell in love with was that the Japanese love sweet sandwiches, which is not something we really think of. You know, we tend to think of a sandwich as being in the savory camp, but actually, if you have a piece of light white bread, it's kind of like ... You know, the strawberry sandwiches is kind of like a strawberry shortcake in a different form. The bread, it's kind of just the vehicle, and then you have the strawberries and the whipped cream. I mean, as you saw here, this is a recipe that, yeah, it's great when strawberries are really in season. But it's still fun, you know, if you can get strawberries, and you can make some good cream, it's a really fun, messy, gooey, lovely recipe. I made this for my sister-in-law's baby shower recently, and it was just so fun, 'cause people are picking it up, and surprised, and it just kind of makes people smile.Suzy Chase: Where can we find you on the web and social media?Ali Rosen: So, my website is potluckwithali.com, which has all of my segments with chefs, and recipes from chefs, and some of my own recipes. And then, on social media, I am Ali_Rosen, A-L-I-underscore-R-O-S-E-N. Because if you find the regular AliRosen, it's a bikini fitness model who's taken my name. She must wonder why she gets tagged in food photos all the time. People will say to me, "Oh, I tagged you in something." I'm like, "Nope, that's my Florida-based doppelganger, who focused on a different, is definitely focused not on eating strawberry sandwiches at the moment." But yeah, that's where you can find me online, and yeah, every Thursday on NYC Life for any listeners that are in New York. But you can watch the whole show online, as well.Suzy Chase: Now I'm ready to tackle the next potluck, picnic, or dinner party. Thanks, Ali, for coming on Cookery by the Book podcast.Ali Rosen: Thank you so much for having me. I can't tell you how much I appreciate it.Suzy Chase: Follow me on Instagram at CookerybytheBook, Twitter is @IamsSuzyChase, and download your Kitchen Mixtapes, music to cook by, on Spotify at CookerybytheBook. And as always, subscribe in Apple podcasts.

Loring Place chef-owner Dan Kluger first became known to New York CIty restaurant-goers as the chef of ABC Kitchen, where he announced himself with a dynamic, vegetable-forward style that's among the best of its class anywhere in the United States. But this modest chef's backstory is deep, and punctuated by time with industry legends: He learned alongside Floyd Cardoz, Jean-Georges Vongerichten, and Tom Colicchio. A fellow resident of Westchester County, Dan swung by Andrew's house on the way into Manhattan one recent morning for a chat about his life and career, and some thoughts on the value and challenges of keeping it simple. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Chef Floyd Cardoz of Tabla and Top Chef Masters fame joins Lynda and Iris in the studio this week. He sheds some light on what home-style Indian food is and how it differs from the Indian cuisine in restaurants. They also discuss his casual modern Indian restaurant, Paowalla, which opened last year.

Chef Floyd Cardoz has redefined modern Indian cooking in both the USA and India. Owner of Paowalla in New York City and Bombay Canteen in Mumbai, Floyd came to prominence as Executive Chef/Partner at Tabla restaurant. He's author of "Flavorwalla" and "One Spice, Two Spice." Recognized as "America's doyenne of sparking wine," Eileen Crane is CEO/Founding Winemaker at Domaine Carneros in Napa Valley (owned by the Taittinger family). She concentrates on making classically elegant sparkling wines.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

On this Presidents' Day, we invite you all to #GiveLove and take care of yourself and others. For the first half of the show, we hear Floyd and Barkha Cardoz of Paowalla restaurant in New York talk about how their work in Indian and American cuisines have changed since they immigrated in the eighties. Then, we turn to our broadcast right after the election in November. What were we feeling, and how we did tackle personal interactions when riding waves of emotion and angst? We'll be back together (finally!) live in the studio next week!

"Barkha and Floyd Cardoz met at hospitality school in India and became close friends. Eight years later, after emigrating separately to New Jersey and New York, they met once again and started to explore romance. Twenty-five years later, they're the owners of the New York restaurant Paowalla, where their Indian heritage is cooked up through Chef Floyd's modern American lens. Journey with us as they share how friendship evolved into love, and the sacrifice of every young cook into the success of one of New York's most beloved chefs. This marks the fifth and final episode of our Power Couples series. Tune in Monday, February 13th for our Valentine show, when we share insight on marital longevity and favorite takeaways from these time-tested couples."

This week, on The Faith Middleton Food Schmooze we’re toasting with coffee mugs instead of champagne flutes. Chris Prosperi makes a coffee glaze for steak, Anthony DeSerio shakes up a coffee cocktail in the studio, Alex Province pours a deep, dark red wine with coffee and licorice notes, and the roaster from Willoughby’s in New Haven joins us from Ecuador while on a coffee-finding expedition. Wake up, everybody! It’s a Food Schmooze for coffee lovers. New York City chef Floyd Cardoz, also joins the party. He’s a Top Chef Masters winner and the author of the bold new cookbook: Flavorwalla. Floyd shares recipes for shrimp curry, a street-food omelet, and cauliflower, grilled whole and topped with good stuff like candied ginger, raisins, and pine nuts. Grab that second cup of coffee and join this (very caffeinated) party. The joint is jumpin’. Photo: Pixabay.com Aired: July 7, 2016Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Seven months after opening Trummer’s on Main, Clayton Miller received a call from Food & Wine notifying him that he was nominated for Best New Chef. It wasn’t a short and easy road for Clay. This week on Chef’s Story, Dorothy Cann Hamilton sits down with Clay to discuss his path to chef fame and his adventures along the way. Tune in to hear Clay talk about his time in culinary school, and why he never had a doubt that he was meant to work in restaurants. Learn more about the arduous trials of a culinary school graduate, and how Clay learned to deal with long hours and low wages. Later, Clay recounts his time working under Guetner Seeger, Floyd Cardoz, and Daniel Boulud, and how those experiences help him develop his own cooking and management styles. How did Clay learn Southern cooking after so much training in French cuisine? Hear the story behind Clay’s first restaurant, Trummer’s on Main, and why he left to open Yardbird Southern Table & Bar in South Beach, Miami. This program has been brought to you by Hearst Ranch. Image by Food & Wine. “The larger the kitchen, the more difficult the discipline is. I saw some of the best cooking I’ve ever seen in the smaller kitchens.” [13:10] “Fried chicken is not a hard thing to make, but when you’re cooking 2,000 pounds of it a week, it becomes difficult in a small kitchen.” [43:15] — Clayton Miller on Chef’s Story

Greg Bresnitz is talking Feast Portland with chefs Sarah Simmons and Floyd Cardoz on this week’s episode of Snacky Tunes! Feast Portland is a world-class event celebrating Oregon’s bounty and the chefs and artisans who do some pretty amazing things with it. Tune in to hear Sarah and Floyd talk about their favorite eats in Portland. Hear about Floyd’s rooftop garden at North End Grill, and find out what types of grill Floyd prefers. What are Sarah and Floyd cooking up for Feast Portland? Later, San Fermin joins the show and plays their unique brand of classically-influenced folk pop. Learn about the band’s songwriting process, and how they recruited members to fit the arrangements. Thanks to our sponsor, BluePrint Cleanse. “As long as you are true to who you are and you keep your style, people will get who you are, and they’ll get your soul. And once they get your soul, they’ll see the passion, and it will all make sense.” — Floyd Cardoz on Snacky Tunes

On the latest episode of Chef’s Story, Dorothy Cann Hamilton sits and chats with critically acclaimed and international recognized chef Floyd Cardoz. Floyd is the Executive Chef/Partner of North End Grill and winner of the Top Chef Masters television show. Tune in and hear about his early days in New York at Tabla, a seminal Danny Meyer restaurant, and find out how he put aside his traditional life plans to become a world class chef. Learn about his vision of combining what he ate growing up in India with what is grown here in the United States. This program was sponsored by S. Wallace Edwards & Sons. “As my mother always said, most people eat to live, I live to eat.” “I’ve always had the dream to mix Indian and Western foods since I began cooking…I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States].” “At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness.” “As a chef you’re always in control. You ask somebody to jump they say how high. When you’re on TV that’s not the case – you’re at the mercy of producers.” –chef Floyd Cardoz on Chef’s Story

Mark and Francis welcome Chef Floyd Cardoz, of the newly open North End Grill in New York City. They discuss the different kinds of grills out there and how Chef Cardoz is putting them all to ...

FULL LIST OF SPEAKERS, updates, comments, archived webcasts at http://snurl.com/6uj95 After almost non-stop coverage by SAJA - via webcast; text, audio and photo posts at SAJAforum.org; Facebook/saja; Twitter/sajahq - we are going into a slowdown mode for now. We'll keep doing SAJAforum posts, but we are going to bring to a close our current series of webcasts about the attacks. We have an extraordinary lineup of speakers from Mumbai and the U.S. - and are leaving extra time so that YOU can call in and share your thoughts. Feedback: saja@columbia GUESTS INCLUDE: * American filmmaker Smriti Mundhra, the first guest to call in on webcast #1, five blocks from the Taj (you've seen her on various media outlets since). She will update us and tell us about a new project that is helping Mumbai heal. * Mumbai native Suketu Mehta, author of the landmark "Maximum City: Bombay: Lost & Found" and an NYU journalism prof. He appeared on our first two shows and has done countless other interviews since and has written a major op-ed for the NYT [it and other major op-eds are at http://www.sajaforum.org/2008/11/mumbai-attacks-essays.html ]. * Mumbai native Floyd Cardoz, the celebrated chef at NY's Tabla restaurant, who worked at both the Taj and the Oberoi and will talk about what they meant to him. * Prof. Ari Goldman, Columbia journalism prof and long-time religion columnist for NYT and the Daily News, who joined us twice before to explain the historical and current ties of Jews to India AND MANY, MANY MORE... JOIN US: saja@columbia.edu

Jason heads into Manhattan to cover the 2007 Big Apple Barbecue Block Party (Part 2) (Running Time 03:43)

Jason heads into Manhattan to cover the 2007 Big Apple Barbecue Block Party (Part 2) (Running Time 03:43)