Podcasts about food arts

If GenAI is the biggest technological advancement since the internet itself, then the creative possibilities are or will be pretty much endless. From a brand marketing and advertising perspective, we are still very early days, but there needs to be those willing and able to push the envelope, test boundaries, make mistakes, learn lessons, and evolve from there. Yet how far should the boundaries of brand content be pushed?  In this episode, I look for some answers by talking to two founders of boutique creative shop Food Arts & Technology, industry legends creative technologist Iain Tait and designer Richard Turley. I also sat down with Jason Zada, founder of AI-focused production studio Secret Level, who has worked with major brands like Coke on utilizing these new tools.  There are so many different perspectives on how this tech will and should be used creatively. Here you'll get a glimpse into the perspective of people trying their best to push the tech and their own creativity for brands.

If GenAI is the biggest technological advancement since the internet itself, then the creative possibilities are or will be pretty much endless. From a brand marketing and advertising perspective, we are still very early days, but there needs to be those willing and able to push the envelope, test boundaries, make mistakes, learn lessons, and evolve from there. Yet how far should the boundaries of brand content be pushed?  In this episode, I look for some answers by talking to two founders of boutique creative shop Food Arts & Technology, industry legends creative technologist Iain Tait and designer Richard Turley. I also sat down with Jason Zada, founder of AI-focused production studio Secret Level, who has worked with major brands like Coke on utilizing these new tools.  There are so many different perspectives on how this tech will and should be used creatively. Here you'll get a glimpse into the perspective of people trying their best to push the tech and their own creativity for brands.

If GenAI is the biggest technological advancement since the internet itself, then the creative possibilities are or will be pretty much endless. From a brand marketing and advertising perspective, we are still very early days, but there needs to be those willing and able to push the envelope, test boundaries, make mistakes, learn lessons, and evolve from there. Yet how far should the boundaries of brand content be pushed?  In this episode, I look for some answers by talking to two founders of boutique creative shop Food Arts & Technology, industry legends creative technologist Iain Tait and designer Richard Turley. I also sat down with Jason Zada, founder of AI-focused production studio Secret Level, who has worked with major brands like Coke on utilizing these new tools.  There are so many different perspectives on how this tech will and should be used creatively. Here you'll get a glimpse into the perspective of people trying their best to push the tech and their own creativity for brands.

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

 The BanterThe Guys talk about the chef trend to put inedible items on the plate. Spoiler: it's not a good idea.The ConversationThe Restaurant Guys are thrilled to meet Gael Greene, restaurant journalist and bon vivant! She coined the term “foodie.” Gael shares some of the details from 32 years as a food writer and beyond (including a few famous lovers). The Inside TrackThe Guys didn't know Gael before this show, but they got along so well they ended up dining out with her! Like them, she never wants the party to stop. “ I firmly believe that on my deathbed I will still be doing this and my last words will be, ‘Bring on dessert',” Gael Greene on The Restaurant Guys Podcast 2006 BioGael Greene Greene became food reporter at New York soon after its launch, in fall 1968 as the magazine's "insatiable critic" until 2000. She began her own website, InsatiableCritic.com, but continued as a columnist until 2008. In 2006, she released Insatiable: Tales from a Life of Delicious Excess,  Her other books include Delicious Sex; Bite: A New York Restaurant Strategy for Hedonists, Masochists, Selective Penny Pinchers and the Upwardly Mobile and Sex and the College Girl.In 1981 she co-founded Citymeals-on-Wheels, along with James Beard, to help fund weekend and holiday meals for homebound elderly people in New York City. Greene received many awards for her work with Citymeals and in 1992 was honored as Humanitarian of the Year by the James Beard Foundation. She was the winner of the International Association of Cooking Professionals' magazine writing award (2000) and a Silver Spoon from Food Arts magazine.InfoGael's book:Insatiable: Tales from a Life of Delicious ExcessGael's websitehttp://insatiable-critic.com/Default.aspx Our 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

At Campaign's Year Ahead Breakfast Briefing this Tuesday 14 January, industry leaders took to the stage to give their predictions, concerns and excitement for 2025.This bonus episode includes the final panel of the event, moderated by deputy creativity and culture editor Charlotte Rawlings, with Chaka Sobhani, president and global chief creative officer of DDB Worldwide, Iain Tait, co-founder of Food Arts & Technology and Jonathan Kneebone, co-founder and director of Glue Society.The discussion ranged from AI's impact on creative processes to the importance of fostering individual talent and the evolving role of experiential marketing.Further reading:'Tap into the desire for individuals to be more individual': Year Ahead's creativity panel on 2025 ideasWhy 2025 could be the year brands move away from MetaEssenceMediacom UK CEO says media clients want answers, not theory Hosted on Acast. See acast.com/privacy for more information.

This week on The Hot Slice Podcast, we are chatting with creative pizza genius John Gutekanst about his and our favorite subject, pizza dough. John is a past keynote speaker at Pizza and Pasta Northeast. He owns Avalanche Pizza and Slice House in Athens, Ohio, is a contributor with Pizza Today, Emcee at the International Pizza Challenge and frequent demo and seminar presenter. He is an award-winning pizzaiolo, baker, teacher, speaker and author and has been featured in Gastronomica, Food Arts, National Geographic, Alimentum Food Journal, Food Network and Best Food Writing. In the latest Knead to Know column, John goes in depth into building a better crumb structure in your pizza crust or what he calls the “guts”. Pizza makers and pizza enthusiasts are captivated by the interlocking web of gluten on sideview photos of pizza on Instagram. The gluten development isn't magic. It takes continual experimentation. John talks about adjustments you can tweak during the dough-making process that will dramatically impact the pizza's crumb structure. If you've never manipulated your dough formula, John provides where to start to experiment with various results in crumb structure. Next Big Pizza Movement We couldn't help but ask John to share his insights on how pizza is evolving and what's next. Roman has had a gradual rise and he sees the long pan-style pizza to continue. Learn about why and how it is growing across the U.S. Another climber is the pizza slice business. He shares his own experience with the serving pizza slices and where it is headed. This week's The Hot Slice Podcast hosts are Senior Creative Director Josh Keown and Executive Editor Denise Greer. Thanks to our sound engineer and designer Katie Wilson.

In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic's food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food & Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy's Degustibus, the French Culinary Institute, and many other U.S. cooking schools. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

If you don't look for it, you might miss the sprawling complex called The Fieldhouse, positioned behind the old Phantasy Nightclub building in Lakewood. If you are not in the LQBTQ+ community, chances are you don't even know about it. I had the chance to speak with two women who each have distinct roles in the success of this evolving queer gathering space. Chelsea Huizing (known also as Ox, for her physical stamina and can-do attitude that's housed in a very petite frame), leads the food and beverage operations and Margaret Harper Jenkins manages media relations and oversees arts and culture projects. Both women found their way to Studio West 117 after years of professional challenges—primarily an inability to feel accepted for who they are and how they wanted to present to the world. The gathering place has created restaurants, meeting places, classrooms and sports programs for people who don't feel welcome in traditional settings but who embrace each other's expressions of diversity and uniqueness. Future phases include an expansion of personal services, retail, and even a hotel. For now, the anchors of Studio West 117 are three food concepts, including Trellis, Lakewood's only rooftop patio bar, and a flexible space that can be used for all kinds of social programming and outreach.

  Brent Hallenbeck, the food, arts and entertainment reporter, is the third guest on Behind the Byline, a podcast telling the stories of the staff of the Burlington Free Press, hosted by summer intern Blaise Siefer.  Hallenbeck joined the Free Press in 1999 after over a decade at newspapers in upstate New York. On this episode, Hallenbeck explains how he fell in love with language, what brought him to Burlington, and why the local food and entertainment scene is special.  

This is an Encore Presentation of the Well Seasoned Librarian Podcast to honor Asian American and Pacific Islander Heritage Month. Asian American food writing has persisted and come into its own, this episode pays tribute to a variety of voices within an vast and diverse community. Here is but a representation of one out of many Asian American food writers you can read and follow. To Find out more about Asian American and Pacific islander Heritage Month go to the below website, there are some great links there. https://asianpacificheritage.gov/ bio Carolyn Jung is an award-winning food and wine writer based in the San Francisco Bay Area. She is the recipient of a James Beard Award for feature writing about restaurants/chefs, a Columbia University Graduate School of Journalism award of excellence for diversity writing, an award from the American Association of Sunday and Features Editors, and numerous first-place honors from the Association of Food Journalists, and the Peninsula Press Club. In 2015, she was named an IACP finalist for “narrative food writing.” She has judged a bevy of food contests, including the biggie of them all, the Pillsbury Bake-Off. For 11 years, she was the food writer/editor for the San Jose Mercury News. She also was a contributor to the “Good Living” section of Gourmet magazine, and to the book, “The Slow Food Guide to San Francisco and the Bay Area.” Currently, she is a freelance food writer. Her work has appeared in the San Francisco Chronicle, San Francisco magazine, Silicon Valley magazine, EatingWell, Nob Hill Gazette, Coastal Living, Food Arts, Wine Spectator, Every Day with Rachael Ray, Plate magazine, Via magazine, East Bay Express, Oakland magazine, Alameda magazine, Edible Marin & Wine Country, Edible Silicon Valley, and other publications, including the online site, Tasting Table San Francisco. She ghost-writes and tests recipes for cookbook authors, as well as develops recipes for the Anova immersion circulator company. She lends expertise as a food industry/food trend consultant. In 2009, she served as a judge for the James Beard Foundation Cookbook Awards. Additionally, she hosts and helps coordinate chef cooking demos at Macy's. You can go to her wonderful blog "FoodGal" at this link https://www.foodgal.com/ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Carolyn Jung is an award-winning food and wine writer based in the San Francisco Bay Area. She is the recipient of a James Beard Award for feature writing about restaurants/chefs, a Columbia University Graduate School of Journalism award of excellence for diversity writing, an award from the American Association of Sunday and Features Editors, and numerous first-place honors from the Association of Food Journalists, and the Peninsula Press Club. In 2015, she was named an IACP finalist for “narrative food writing.” She has judged a bevy of food contests, including the biggie of them all, the Pillsbury Bake-Off. For 11 years, she was the food writer/editor for the San Jose Mercury News. She also was a contributor to the “Good Living” section of Gourmet magazine, and to the book, “The Slow Food Guide to San Francisco and the Bay Area.” Over the years, her work on other topics has been published in the Fort Lauderdale Sun-Sentinel, the Boston Globe, and the Portland Oregonian. Currently, she is a freelance food writer. Her work has appeared in the San Francisco Chronicle, San Francisco magazine, Silicon Valley magazine, EatingWell, Nob Hill Gazette, Coastal Living, Food Arts, Wine Spectator, Every Day with Rachael Ray, Plate magazine, Via magazine, East Bay Express, Oakland magazine, Alameda magazine, Edible Marin & Wine Country, Edible Silicon Valley, and other publications, including the online site, Tasting Table San Francisco. She ghost-writes and tests recipes for cookbook authors, as well as develops recipes for the Anova immersion circulator company. She lends expertise as a food industry/food trend consultant. In 2009, she served as a judge for the James Beard Foundation Cookbook Awards. Additionally, she hosts and helps coordinate chef cooking demos at Macy's. Her first cookbook, “San Francisco Chef's Table” (Lyons Press), was published in winter 2013. Her second cookbook, “East Bay Cooks” (Figure 1 Publishing), debuted in September 2019. In 2008, she created FoodGal.com, a food and wine blog that features interviews with celebrated chefs, reviews of intriguing cookbooks and products, the scoop on new restaurants, irresistible recipes, and her singular take on how food touches every aspect of our lives. In 2009, her blog was awarded second place for “Best Food Blog” in the nation by the Association of Food Journalists. A native San Franciscan, she's always been passionate about food — from the rarefied, breathtaking cuisine at the French Laundry in Yountville, to the intricate morsels of dim sum at Yank Sing in San Francisco, to the plain and simple, yet utterly satisfying tangle of ramen and fresh clams at Tanto in Sunnyvale. She's obsessed with all things ginger, almond paste, and chocolate. And she's a sucker for a well-made cookie Carolyn Jung's Website https://www.foodgal.com/ ___________________ “Help us promote this podcast and share this episode with a friend” “Share on social and tag us at @WellLibrarian” “Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released" --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dean-jones9/message

On today's episode of All in the Industry®, Shari Bayer's guest is Judiaann Woo, an independent marketing and media relations consultant specializing in food and travel, and host of “Food People Are the Best People,” a new podcast on the Eat Drink Dine Podcast Network. Judiaann was born in South Korea, raised in Portland, Oregon and developed her career in New York City. During that time, she has worked with some of the finest chefs and industry thought leaders in the world in her roles with The French Culinary Institute (FCI), Food Arts magazine, and iSi North America. Judiaann is a graduate of the FCI with Grand Diplomas in Classic Culinary Arts and Classic Pastry Arts. Today's show also features Shari's PR tip to be curious; Speed Round; Industry News Discussion on a staffing shortage in the Hamptons, NY; and Solo Dining experience at The Lobster Pot in Provincetown, Cape Cod, MA. 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®. #allintheindustry #allindustry #sharibayer #culinary #hospitality #podcast #hospitalitypodcast #foodradio #hrn #nyc #portland #judiaannwoo #foodpeoplearethebestpeople #eddpodnet #marketing #consultant #foodpeople #chefs #restaurants #hamptons #ptown #provincetown #thelobsterpot #solodining tuneinPhoto Courtesy of Judiaann WooListen 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.

Chef Therese Nelson's culinary career began in 2004 after graduating summa cum laude from Johnson and Wales University, with degrees in Food Service Management and Culinary Arts. Her training spanned throughout the East Coast, where she worked her way through the kitchens of major hotel groups such as the Hilton, Marriott, Orient Express, and Four Seasons. In 2006, she joined the all-female team of The Get Em' Girl Inc., using her culinary expertise as a recipe consultant for the company's two branded cookbooks, The Get Em' Girl's Guide to the Power of Cuisine and The Get Em Girl's Guide to the Perfect Get Together. She was the food editor for the brand's lifestyle website and the executive chef for the company's in-house boutique catering company.Her food graced the tables of global brands such as Black Enterprise, Carol's Daughter, BET, MTV, WEEN, Verizon, and RocNation. In 2014 the company dissolved and Thérèse pivoted to the private sector, working as a chef for select clients, writing for publications such as First We Feast, and consulting for catering and restaurant businesses throughout the Tri-State area.In addition to her culinary life, Thérèse is the founder and culinary curator of Black Culinary History, founded in 2008 as a way to connect Black chefs, preserve Black heritage throughout the African diaspora, promote and share the work of Black food and beverage professionals, and maintain the legacy being constructed by Black chefs for the next generation.Thérèse is a member of Eta Sigma Delta, Women Chefs and Restaurateurs, Southern Foodways Alliance, Equity At The Table, International Association of Culinary Professionals, National Association of Professional Women, and the Culinary Historians of New York. She's worked with AFROPUNK and has been featured in the Washington Post, New York Times, and Huffington Post. She is a board member of the Museum of Food and Drink and was one of the first chefs-in-residence for TASTE Cooking. Thérèse is a proud native of Newark, NJ and currently resides in East Harlem, NY where she enjoys being a part of the community's rich and diverse culinary landscape, personally and professionally.https://www.blackculinaryhistory.com/homewww.charukumarhia.com www.charukumarhia.com

Today on The Caregiver Dave Celebrity Segment, Dave and Neil will interview Christopher Styler, Author of THE GOLDEN GIRLS COOKBOOK. CHRISTOPHER STYLER is an experienced chef, teacher, culinary producer, and author with over 30 years of experience in the food world. Trained as a restaurant chef, he has worked in kitchens from Italy to Martha's Vineyard, from Manhattan to Bogotá. Chris is the author or coauthor of several books including Primi Piatti, Mom's Secret Recipe File, Smokin', The Desperate Housewives Cookbook, Working the Plate, Sylvia's Soul Food (with Sylvia Woods) Blue Collar Food (with Bill Hodge), Vegetable Love (with Barbara Kafka; winner of a 2005 IACP award), Daisy Cooks! (with Daisy Martinez; IACP finalist), and Rosa's New Mexican Kitchen (with Roberto Santibañez). In January 1999, he was named editor at large for Food Arts magazine. Two of his articles for Food Arts have won awards from the Association of Food Journalists. During the last 10 years, Chris has served as culinary producer for eight PBS and Food Network television series, including: Daisy Cooks! with Daisy Martinez (premiered 2005 through 2006), Lidia's Italian Table and Lidia's Italian American Kitchen (airing from Fall 1998 through Winter 2004); Julia and Jacques: Cooking at Home (Fall 1999); Savor the Southwest (Spring 1999) and, America's Test Kitchen (Spring 2001); and Joanne Weir's Cooking Class (Winter 2009). Chris starter Freelance Food, LLC, in 1999, which specializes in corporate product and recipe development. He lives in the New York metropolitan area and his website is www.chrisstyler.com.

Your Starter Kitchen: The Definitive Beginner’s Guide to Stocking, Organizing, and Cooking in Your Kitchen.By Lisa Chernick 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.Lisa Chernick: I'm Lisa Chernick and my new book is called Your Starter Kitchen.Suzy Chase: For more Cookery by the Book you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. So, you are an executive food editor at Weight Watchers, a James Beard book awards judge, a two time James Beard book awards nominee, you spent more than 20 years as a food writer and editor, including work at Epicurious and Food Arts Magazine. By the way, I miss Food Arts so much. It was a glorious magazine.Lisa Chernick: I agree. I miss it too. Even when I wasn't part of the team officially, I always felt like I was part of that team. They were great people. I love the magazine. I miss it a lot.Suzy Chase: Okay. We need to talk about bringing it back, but we'll talk about your book first.Lisa Chernick: Okay. I like that.Suzy Chase: So tell us about how this book is based on your experience as an American, who lived in Italy and trained in the French culinary tradition?Lisa Chernick: Well, the book is really a collection of experiences that I've accumulated, as you said, from living in Italy from going to culinary school, which just happened to be a French training program. And, you know, I think more than anything, it was an opportunity for me to share all of the knowledge about what makes my kitchen run well and some of the things that maybe I thought could be improved upon that I wanted to share with other people, everything that I think really a cook needs, and it all kind of had the opportunity to come together in one place and I just thought that that was a great thing. And in terms of the particular types of cooking that are near and dear to my heart, it really just, I think is my good fortune just because I was in graduate school when I was in Italy and I came to really value a lot of the ingredients and a lot of the cooking sensibilities that Italians have. They're very good about portion control, sort of just this innate easy going way of, you know, a little bit of everything because it tastes so fantastic seems to satisfy. I'm a huge fan and supporter of using great olive oil. I love pasta. I love great cheeses, good tomatoes, olives, capers, a lot of the things that were sort of in the Italian, pantry and fresh ingredients and it just sort of informs a lot of what I do. I think it's just because my time that I was, I was very open to learning, happened to be when I was over in Italy so I picked up a lot there. And then cooking school kind of filled in the rest.Suzy Chase: I love that you call this book a journey, it concentrates on items you need and pantry staples that you should have on hand in three different phases of having a kitchen. Talk a little bit about the three phases.Lisa Chernick: Well, the first phase was really meant to be helpful for someone in that very first kitchen that you might be pulling together away from the kitchen you grew up in, chances are you're going to have roommates and chances are you're going to be starting out with pretty much nothing. Whatever, few things you might've been able to swipe from your parents house and that's about it. So I wanted to kind of jump in right there and help people see what they really need and also avoid the sort of quantity over quality trap that I think happens a lot of the time when you're doing a kitchen for the very first time. You know, you think you need a lot of things and some of them you probably do, but a lot of them, you probably don't. And I wanted to have all of that written down in one place. I mean, I wish that I would've had that written down in one place. When I think back to my first apartment, it kind of makes me laugh some of the crazy, ridiculous things that we all thought we needed to have. It's also important with the roommate situation. If you're going into a kitchen together, if each of the roommates can sort of use some of their resources to buy one really nice thing and bring that into the kitchen, you know, really good knife. And nice sauce pan whatever the item might be. That's a high quality item. They can bring that along with them through their whole cooking lifetime. And then you don't have to have an argument about who gets stuck with the crummy chip plates at the end, and who gets to have the nice knife. If each of the roommates has their one thing, it'll be theirs forever. And I also wanted to teach some easy, simple stuff in that first kitchen, like how to make a vinaigrette, how to make eggs for yourself a frittata that you could eat for breakfast, or you could have for dinner, just things that make you feel taken care of. And then the second phase is for people who are a little further along, you know, maybe it's your first place of your own. That's truly yours. Maybe you bought a place or maybe you're getting married or moving in with someone. And, and maybe if you're lucky you even have the power of a registry behind it. And you're looking to figure out what to put on that registry. And so I wanted to kind of touch on what I felt was important at that point. And the third phase is really that chance to whether it's because you have more space or more resources financially or both that you can kind of really splash out and fill it with things that would be really wonderful without being just cluttery or unnecessary. I tried to touch on all of the elements in each of those three and give recipes and techniques too.Suzy Chase: What are the gadgets we shouldn't be buying. And what's a gadget that you bought in your first kitchen that you shouldn't have bought.Lisa Chernick: I have a cherry pitter that I bought that is still with me since forever. And I don't have the heart to get rid of it because it was kind of nice, I think when I bought it and it's not that big so I feel kind of like, well, it doesn't take up that much space, but this cherry pitter, if I use it once every few years, it's a miracle. It should be paying rent. It's like taking up space in the drawer and it has been there forever. And it does virtually nothing just don't buy it to begin with.Suzy Chase: What are some tips for a more seasoned cook.Lisa Chernick: For the more seasoned cooks, I feel like one of the main things that you come to discover is that planning is as important or even maybe more important than the execution that French term mise en place, which is like everything in its place, the more you cook, the more you realize how much of a difference it makes to be organized before you start. And also now that we're all cooking so much more than we used to because we're home so much, I think also planning meals, that's a job, that's a real effort and you have to do it in order for things to really work well in your home kitchen. I was thinking about the holidays and I was thinking about how Thanksgiving is kind of the ultimate expression of that, of that planning and being ready for something the list-making for Thanksgiving. It kind of begins in October and you know, it's like, what are the dishes going to be? What's the menu, who's coming and then sort of breaking it all down into what to, by when, so that you're never feeling overwhelmed. And I have a little section about this in the book. It's a big undertaking and it can be so much fun. It's my favorite holiday because I love cooking all of those dishes and the challenge of timing. It all. It's, it's really fun.Suzy Chase: What is one item that makes your kitchen your own?Lisa Chernick: Good knives, sheet pans and several pairs of tongs.Suzy Chase: And a cherry pitter.Lisa Chernick: And a cherry pitter that just stares at you making you feel like a dope, yeah. A good sharp knife is much less dangerous than a dull one. A well sharpened knife is just going to glide through the food and you're going to be fine. Y.Suzy Chase: You have a whole section dedicated to kids in the kitchen. Talk a little bit about the kids essential collection.Lisa Chernick: Having the right pantry items and what you need on hand to do some easy baking with kids and to do some cookie decorating and the kinds of things that really feel magical to kids. That's really not that hard to do. It's not a lot of stuff you need to keep on hand. It's just a fairly tight list and I have it in the book and I think it's just really nice to be able to be ready. And let me say, on the topic of cookies, one of the recipes in my book, is a pan cookie, which is essentially just like a bar cookie recipe. I came to love that recipe so much because I think kids love making cookies to the point where they love adding ingredients and stirring and making the dough and that's all the glamorous part. And then they kind of burn out and kind of leave. And then the parents find themselves rolling out four dozen chocolate chip cookies, thinking like, how did I get myself into this? Why aren't the kids doing this part? And the kids are sort of done. And so the bar cookie slash pan cookie is the best answer. You let them make the dough, put it in the pan and then when it's all done, the bar cookies are out on the platter. And everybody's happy.Suzy Chase: Now for my segment called Last Night's Dinner where I ask you what you had last night for dinner.Lisa Chernick: Well, I love this. This is such a great segment. And my last night dinner was really hilarious. So I would be delighted to share this with you. It was sort of the crown jewel in my weird Italian Jewish mashup series. If I could call it that, where I used leftover brisket from Rosh Hashanah from the Jewish new year. And I turned it into my pasta sauce that I had with pappardelle. And the funny thing was there was also leftover kugel and I was kind of contemplating how to bring that into the picture, but I just sort of felt that they really needed to be separate. We sort of had to just move that one over to the side. And I made this really nice salad with arugula that had some of the dressing, but it was a beautiful apple cider vinegar and mustard vinaigrette. There were apples and there were some roasted brussels sprouts and there was a little bit of cheese in there. What else did I have in there? Oh, some toasted rye bread croutons that I made myself and that was really yummy.Suzy Chase: Where can we find you on the web and social media?Lisa Chernick: My Instagram is Lisa dot Chernik and my website is LisaChernik.com. And you can keep track of me in either of those places.Suzy Chase: This book is the reality check for our kitchen that we need. Thank you so much, Lisa, for coming on Cookery by the Book podcast.Lisa Chernick: Thank you so much for having me. I loved talking to you.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

The South African beauty queen, award-winning baker and grill master, Linkie Marais, is more than your average chef! With a love for exploring, cooking and the outdoors, Chef Linkie Marais' ‘will to grill’ stems all the way back to her unique blend of South African and Southern roots. Born in Evander, a town in northeastern South Africa, Linkie was raised in the kitchen, helping her mother prepare meals on a daily basis. With a lack of abundant fresh ingredients, she inher- ited her mother’s creativity, utilizing whatever they had available to create fresh and original meals. Described by Linkie as a “melting pot,” South African cuisine incorporates influences from across the globe. “We love our meats – especially lamb – but South African cuisine is really a mix of northern African and European influences,” says Linkie. “We grew up eating everything from rustic cur- ries to fine breads and cakes.” Immigrating to the U.S. in 1999, Linkie and her family settled in Tupelo, Mississippi where she began her culinary career piping cakes for a local catering company. Upon obtaining a degree in Culinary Arts and a minor in Food Arts from Mississippi University for Women, Linkie's career took off as she held various pastry and executive chef positions in Oxford, Mississippi before making the move to Massachusetts’ acclaimed Montilio’s Bakery. Years later, Linkie decided to venture out on her own and accepted the opportunity of a life- time to compete on Food Network’s hit series, “Next Food Network Star” in 2012. “My experience on the show can only be described as ‘crazy.’ It’s like driving a fast car—fun but unpredictable. It forced me to push my limits and take my creativity to a new level.” After discovering her love for grilling during a Big Green Egg® competition, Linkie’s passion for grilling began to take her career in a new and exciting direction. It’s clear that her meat-filled and resourceful South African culinary upbringing has had a tremendous impact on her cooking flair, as Linkie is considered the best among the few females who have mastered the art of grill- ing. “I love how action-packed grilling can be. My absolute favorite thing to grill is lamb! The aroma that is released when the lamb hits the fire is incomparable. But what people don't realize is that much more —from sides to desserts—can be prepared on a grill, too.” It is only natural that this outdoorsy, fun and energetic chef spends her weekend's hunting, camping and debating with her South African husband, Jannie, over who gets to do the grilling. “But ultimately, I’m always in the kitchen. That is where I spend not only my work time, but my free time. Cooking is my therapy.”    

On this episode I speak with Aaron Hutcherson. Aaron Hutcherson is a freelance writer and recipe developer based in New York City, and runs the lauded recipe blog The Hungry Hutch. His work has appeared in publications such as The New York Times, The Washington Post, Eater, Thrillist, TASTE, Simply Recipes, Food52, and others. Previous employers include MICHELIN Guide, Tasting Table, Food Network, Food Arts, and more. He is a graduate of the French Culinary Institute and had a career in finance prior to that. https://www.thehungryhutch.com/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Join co-host Vallery Lomas for a special conversation with Aaron Hutcherson, a writer, editor, and recipe developer based in New York City. He obtained a master's degree in finance and worked on Wall Street when he decided to take the leap and start an evening and weekends culinary program at the French Culinary Institute. He now works for Robert Parker Wine Advocate and MICHELIN Guide US producing digital content and helping manage social media for both publications, maintains a recipe blog, The Hungry Hutch, Saveur Blog Awards 2019 nominee, and contributes to a variety of other publications on a freelance basis. Previous employers include Tasting Table, Food Network, Food Arts, and more.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo courtesy of Aaron Hutcherson.Why Food? is powered by Simplecast.  

Robert Del Grande is chef and owner of Restaurant RDG + Bar Annie in Houston, Texas. Born and raised in Northern California, Chef Del Grande’s philosophy is cooking with the freshest ingredients. He received his undergraduate degree in Biology and Chemistry from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside. His unique combination of chemistry meets culinary has proven successful. He won the James Beard Award for Best Chef in the Southwest, has received the prestigious Silver Spoon Award from Food Arts, and has been inducted into the Who’s Who in American Cooking. Chef Del Grande has been featured in many national publications including Food & Wine, Food Arts, Saveur, Gourmet and Bon Appétit, and appeared in many television interviews.

Robert Del Grande is chef and owner of Restaurant RDG + Bar Annie in Houston, Texas. Born and raised in Northern California, Chef Del Grande’s philosophy is cooking with the freshest ingredients. He received his undergraduate degree in Biology and Chemistry from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside. His unique combination of chemistry meets culinary has proven successful. He won the James Beard Award for Best Chef in the Southwest, has received the prestigious Silver Spoon Award from Food Arts, and has been inducted into the Who’s Who in American Cooking. Chef Del Grande has been featured in many national publications including Food & Wine, Food Arts, Saveur, Gourmet and Bon Appétit, and appeared in many television interviews.

One of the world's most impactful minds is battling Alzheimers. The beautiful B. Smith. Her husband decided to move in his girlfriend. Is she really there to help or to capitalize on B. Smith's fortune? Is her husband trying to live some sort of fantasy? Would B. Smith consent to this if she was in her right mind? Local Atlanta Business Owner Hahna shares insight on the matter. What do you think about the situation? Website: www.bsmith.com About B. Smith: Restaurateur, magazine publisher, celebrity chef, and nationally known lifestyle maven, B. Smith now has a tag she never expected to add to that string: Alzheimer's patient. She has been heralded by The New York Times as “a Renaissance woman,” by television anchor Chuck Scarborough as a “domestic goddess,” by The New York Daily News as “one of the most important African-American style mavens of all time,” and honored with a 2012 Silver Spoon Award for sterling performance by Food Arts. A broadcast talent, entrepreneurial spokesperson and multiple award-winning recipient across a wide range of fields, Smith also earned kudos when she returned to the stage in her Off-Broadway debut in “Love, Loss, and What I Wore,” the award-winning play by Nora and Delia Ephron. In 2012, Smith was inducted into the American Chef Corps, part of the U.S. Department of State's newly-formed Diplomatic Culinary Partnership with the James Beard Foundation. Until recently, she ran three B. Smith restaurants: on Theatre Row in Manhattan; Sag Harbor, NY; and Washington DC. But then her life changed. In 2013, at the age of 64, B. Smith was diagnosed with early onset Alzheimer's Disease. Since then, she and her husband Dan Gasby have worked tirelessly to raise awareness of the disease and its effects on the African-American community in particular. Their book, Before I Forget, interweaves their narrative with practical and helpful advice. Readers learn about dealing with the day-to-day challenges: the family realities and tensions and ways of coping. They also learn about research that may lead to treatment in the next few years. Groundbreaking Fashion Model A native of Pennsylvania, Smith began her career as a fashion model, gracing the covers of 15 magazines and becoming the first African-American woman on Mademoiselle's cover in July 1976. In addition to TV commercials for Mercedes-Benz, she has served as a spokesperson for Verizon, Colgate Palmolive Oxy and McCormick's Lawry seasonings products. For nearly a decade, Smith hosted the nationally syndicated/cable television show “B. Smith with Style” that aired on NBC stations in more than 90% of U.S. households and in 40 countries. Her effervescent personality and creative ideas continue to impact national audiences via her appearances on programs such as “Good Morning America” and “The Today Show.” She and Gasby have also produced four specials for TV One, the lifestyle cable network for African-Americans. Transcultural Lifestyle Pioneer Smith is at the forefront of a transcultural movement. Her flair for décor, demonstrated in the ambiance of her restaurants, led to the development of her first home collection, which debuted at Bed Bath & Beyond in 2001. The B. Smith with Style Home Collection is the first line from an African-American woman to be sold at a nationwide retailer and includes bedding, tabletop and bath products. From duvets to doormats, Smith's décor line continues to grow with a variety of pieces for entertaining and home and incorporates her signature “Afrasian” design concept, which merges core African and Asian elements. Distinguished Author Smith has authored three home entertaining books: B. Smith's Entertaining and Cooking for Friends (Artisan Press), the first tabletop entertainment and lifestyle book by an African American; B. Smith: Rituals and Celebration (Random House), a James Beard Foundation Award nominee, one of Food & Wine magazine's best cookbooks of 1999 and an American Library Association Black Caucus Literary Award winner; and B. Smith Cooks Southern-Style (Simon and Schuster), with 200 recipes and flavorful tips for reducing calories. Her latest book, with husband Dan Gasby and Vanity Fair contributing editor Michael Shnayerson, is the story of her fight with Alzheimer's. “Before I Forget” (Harmony Books) was published January 2016. About the show: ►Website: http://www.ashsaidit.com ►For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ►Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ►Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

One of the world's most impactful minds is battling Alzheimers. The beautiful B. Smith. Her husband decided to move in his girlfriend. Is she really there to help or to capitalize on B. Smith's fortune? Is her husband trying to live some sort of fantasy? Would B. Smith consent to this if she was in her right mind? Local Atlanta Business Owner Hahna shares insight on the matter. What do you think about the situation? Website: www.bsmith.com About B. Smith: Restaurateur, magazine publisher, celebrity chef, and nationally known lifestyle maven, B. Smith now has a tag she never expected to add to that string: Alzheimer's patient. She has been heralded by The New York Times as “a Renaissance woman,” by television anchor Chuck Scarborough as a “domestic goddess,” by The New York Daily News as “one of the most important African-American style mavens of all time,” and honored with a 2012 Silver Spoon Award for sterling performance by Food Arts. A broadcast talent, entrepreneurial spokesperson and multiple award-winning recipient across a wide range of fields, Smith also earned kudos when she returned to the stage in her Off-Broadway debut in “Love, Loss, and What I Wore,” the award-winning play by Nora and Delia Ephron. In 2012, Smith was inducted into the American Chef Corps, part of the U.S. Department of State's newly-formed Diplomatic Culinary Partnership with the James Beard Foundation. Until recently, she ran three B. Smith restaurants: on Theatre Row in Manhattan; Sag Harbor, NY; and Washington DC. But then her life changed. In 2013, at the age of 64, B. Smith was diagnosed with early onset Alzheimer's Disease. Since then, she and her husband Dan Gasby have worked tirelessly to raise awareness of the disease and its effects on the African-American community in particular. Their book, Before I Forget, interweaves their narrative with practical and helpful advice. Readers learn about dealing with the day-to-day challenges: the family realities and tensions and ways of coping. They also learn about research that may lead to treatment in the next few years. Groundbreaking Fashion Model A native of Pennsylvania, Smith began her career as a fashion model, gracing the covers of 15 magazines and becoming the first African-American woman on Mademoiselle's cover in July 1976. In addition to TV commercials for Mercedes-Benz, she has served as a spokesperson for Verizon, Colgate Palmolive Oxy and McCormick's Lawry seasonings products. For nearly a decade, Smith hosted the nationally syndicated/cable television show “B. Smith with Style” that aired on NBC stations in more than 90% of U.S. households and in 40 countries. Her effervescent personality and creative ideas continue to impact national audiences via her appearances on programs such as “Good Morning America” and “The Today Show.” She and Gasby have also produced four specials for TV One, the lifestyle cable network for African-Americans. Transcultural Lifestyle Pioneer Smith is at the forefront of a transcultural movement. Her flair for décor, demonstrated in the ambiance of her restaurants, led to the development of her first home collection, which debuted at Bed Bath & Beyond in 2001. The B. Smith with Style Home Collection is the first line from an African-American woman to be sold at a nationwide retailer and includes bedding, tabletop and bath products. From duvets to doormats, Smith's décor line continues to grow with a variety of pieces for entertaining and home and incorporates her signature “Afrasian” design concept, which merges core African and Asian elements. Distinguished Author Smith has authored three home entertaining books: B. Smith's Entertaining and Cooking for Friends (Artisan Press), the first tabletop entertainment and lifestyle book by an African American; B. Smith: Rituals and Celebration (Random House), a James Beard Foundation Award nominee, one of Food & Wine magazine's best cookbooks of 1999 and an American Library Association Black Caucus Literary Award winner; and B. Smith Cooks Southern-Style (Simon and Schuster), with 200 recipes and flavorful tips for reducing calories. Her latest book, with husband Dan Gasby and Vanity Fair contributing editor Michael Shnayerson, is the story of her fight with Alzheimer's. “Before I Forget” (Harmony Books) was published January 2016. About the show: ►Website: http://www.ashsaidit.com ►For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Visit http://www.pinnertest.com and use Promo Code: ashsaidit ►Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ►Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashsaidit ►Twitter: https://twitter.com/1loveAsh ►Google Plus: https://plus.google.com/u/0/+AshSaidItMedia ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

What role does Chefs Cycle play in the success of No Kid Hungry? This episode of Add Passion and Stir takes place at Chefs Cycle 2018. Krista Anderson of New Seasons Market in Portland, OR, Hugh Mangum chef/co-owner of Mighty Quinn’s New York Barbeque and Ed Doyle of Real Food Consulting in Boston join host Billy Shore after riding 100 miles for the second day to talk about their experiences participating in Chefs Cycle. The question is raised as to why go to such great lengths to raise funds. “There’s strength in numbers and numbers are community, and the community is always going to be a we, and we is always stronger than I,” says Magnum. Anderson talks about one of her teammates who used a twitter campaign to get his company to donate a money to No Kid Hungry. “And there were some comments back ‘just write the check’. Then you don’t have that spread the word,” she observed. Billy Shore notes that Chefs Cycle brings in more first-time donors (4000 per year) than anything Share Our Strength has done because of everyone reaching out to their networks. “It is such an easy ask. I don’t think anyone that I’ve asked has said no. You explain the cause. You explain that you’re not nuts…and they happily sign up, and then again year after year,” says Doyle. In addition to raising $2M to support No Kid Hungry, the guests discuss the challenges of the rides and the sense of community that grows out of the event. “You have the moments when you’re feeling great and moments where you’re like how the hell am I going to finish this, but the coolest thing is to see people who are avid cyclists, people who are not avid cyclists…and everyone pulls together,” says Doyle. Talking about the recent fires that ravaged Sonoma County, Anderson notes that “having to look around…and taking it all in and seeing just a fireplace and black trees was pretty sobering.” Mangum agrees but points out that riding in “the amazing community in Santa Rosa adds another sense of purpose.” He describes riding by a school where 80 kids came running out to spur on the cyclists. “That was a moment I’ll never forget.” Get inspired by these amazing guests who tackle the incredible physical and mental challenge of Chefs Cycle to help end childhood hunger. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Root Cause Coalition: (rootcausecoalition.org) The Root Cause Coalition is a national, member-driven, nonprofit organization dedicated to addressing the root causes of health disparities by focusing on hunger and other social determinants leading to nationwide epidemic of preventable chronic health conditions.· Krista Anderson is responsible for innovative planning of the prepared foods department programs, seasonal menu and recipe development, as well as purchasing and sourcing of ingredients for New Seasons Markets in the Portland, Oregon area. She focuses on stellar customer service and fiscal responsibility to support in-store merchandising, store openings and remodels, staff development as well as coaching and nurturing vendor/producer relationships. Prior to that, she was the Company Chef in charge of seasonal menu and recipe development to support established programs for all prepared foods departments including holiday and special event menus. She earned a bachelor’s degree from Bates College and associates degree from the New England Culinary Institute.· New Seasons Market brings delicious, healthy food from local farmers, producers, ranchers and fisherman to the communities of Portland, Oregon. They provide the best mix of local, organic favorites and grocery classics. They are firmly committed to supporting the regional food economy, environmental stewardship, giving back to the local community, and providing a progressive workplace for staff to thrive. Store by store, they focus on building and nourishing the communities they serve, creating lasting relationships with their customers, staff and vendors.· Hugh Mangum is the pitmaster and co-owner of Mighty Quinn’s New York barbeque. Fond memories of palate altering meals and a deep admiration for the soul of real barbeque have led Hugh on a personal quest for slow smoked perfection. Many years and copious piles of wood later, Mighty Quinnʼs New York barbeque represents Hugh's craft and his desire to make people happy eating slow smoked goodness. An avid cyclist and long-time No Kid Hungry Supporter, Magnum is veteran of Chefs Cycle.· Mighty Quinn’s New York Barbeque takes a simple approach: source the best quality ingredients they can and don’t fuss with them too much. They cook barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent. They bring together the best of all great BBQ techniques to create something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Their food is steeped in tradition but given new life. BBQ was created in the South but Mighty Quinn's Barbeque was born in New York!· Ed Doyle has become a household name in the Boston hospitality scene for his work as a both chef and, now, as a consultant with RealFood Consulting, Inc. While Director of Culinary Operations at the Seaport Hotel and World Trade Center, the hotel’s restaurant Aura was named one of the Best New Restaurants in the U.S. That passion and drive are even stronger today as he helps new and existing foodservice businesses make success happen. Ed has been featured in Food and Wine, Restaurant Business, and Food Arts magazines. Away from the office, Ed works with non-profit groups to give back to the community. He gets his competitive fix from bike racing and cooking on the National BBQ Circuit as part of Team iQue, World Champions in 2009. Ed lives in Somerville, Massachusetts, with his partner Mary.· RealFood Consulting, Inc. is a full-service consulting firm that has attended to the needs of the food & beverage industry since 1996. They design, develop, and open new restaurants as well as fix rebuild, reassess, and rediscover exiting concepts.

Mark Abernathy is an idea man, a founder, an owner and the chef of many restaurants; some you may recognize and some you may not: Abernathy’s, The Bijou, Juanita’s, Blue Mesa Grill, Red Door, Bene Vita and Loca Luna. During his 46 years’ experience in the restaurant industry, he has had the distinction of many ‘firsts.’ Mark introduced the first White Cheese dip in America at his restaurant, Blue Mesa Grill. He served Arkansas’ first fajita dish and had the state’s first Wood Fired Brick Oven pizza. Abernathy has produced or hosted over 450 televised cooking demonstrations, and been recognized by the New York Times, Bon Appetite, Southern Living, Gourmet Magazine, Rachael Ray’s Tasty Travels, the Washington Post, Food Arts and many other notable publications. In 2016, Mark was listed as one of the Most Influential Chefs in the United States.

It’s December, so it’s the perfect time to talk about Prosecco – and there’s no better person to talk to about this bubbly treat than Alan Tardi (who you may remember from our bonus episode on National Champagne Day). The world of Prosecco isn’t quite as well known as Champagne – yet – but that doesn’t negate the quality, deliciousness, or history of this delectable drink.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan has some pretty impressive accolades: he’s a chef, restauranteur, food & wine journalist, author, and ambassador to the area of the DOC and the DOCG (which you will learn all about in this episode). His recent book, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, won a Gourmand Best in the World Award, and his first book, Romancing the Vine, won a James Beard Award for Best Wine and Spirits Book.   We’d also like to offer a special THANK YOU to Stefanie Schwalb and Kelsey Foley from Gregory White PR,  Producer Bortolomiol for the "Canto Fermo" Tranquillo Tasting and Producer Malibrán for the "Credamora" col fondo tasting.   We also discuss: What it means to be Prosecco DOC or Prosecco DOCG The nuances of Prosecco grape types The geography of Northern Italy The people who make Prosecco Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Map of Prosecco DOCG - http://www.prosecco.it/en/ Find a delish Prosecco DOCG: bortolomiol.com colvetoraz.it/en astoria.it/#/en/ biancavigna.it/en/homepage collaltowines.com Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal.   In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006.   From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto and in 2015 he became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award.   When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

This HRN Happy Hour gets artsy with guest, Peter Pioppo, a renowned food photographer with works featured in New York Magazine, Bon Appetit, Food Arts, and The New York Times. Through the magic of his lens, Peter’s art allows him to turn the most basic of foods into objects of desire. And his cooking videos on his website are not only beautiful, but also so whimsical and fun to watch! HRN Happy Hour is powered by Simplecast

Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is known as a “Father of Southwestern Cuisine” and has spent his life cooking for people who love good food. After graduating from the Culinary Institute of America and following 20-plus years at The Mansion on Turtle Creek, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. Since then, he and his popular menu favorites have been featured in The New York Times, USA Today, Newsweek, Food and Wine, Southern Living, Forbes, Fox News, Bon Appétit, Garden & Gun, Robb Report, The Food Network, Guitar Aficionado and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and was also presented with the Silver Spoon Award for sterling performance by Food Arts. Dean is a restaurateur who likes to spend as much time as possible at his restaurant. Most days, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. When not in the kitchen, he is often found strumming his vintage Fender Telecaster guitar, one of a collection of several dozen guitars and amps, playing songs from the album created by his all-chef alternative country group, The Barbwires, or by his Dallas-based Lost Coyote Band. He is also known to spend his spare time searching the countryside for Texas culinary inspiration. The state’s rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a major role in Dean’s ever-changing cuisine. http://fearingsrestaurant.com/

Do you want a peak into a world of champagne mystery, secrets, luxury, and timelessness – a world where wine holds memories of the past and future? Well, you’re in luck! Chef, restaurateur, and journalist Alan Tardi joins us to share his experiences within the secret world of the most prestigious wine label: The House of Krug.   This episode is sponsored by Ora Organic, my favorite supplement company because they use only organic and sustainable ingredients in ALL of their supplements, the products forking work, and who doesn’t love sexy packaging, right? I am so excited for you all to experience Ora Organic for yourselves with a SWEET discount! Go ahead and please enjoy a 15% discount off your ENTIRE order, always! Not just one and then done! At Checkout use JustForkingAround for your code and happily receive your 15% discount, forking awesome! (I have been using and am obsessed with the Trust Your Gut Probiotic Powder and the Omega 3 Spray called Nothing Fishy Here. The Organic Greens Powder, Easy Being Green, is also a crowd pleaser). ENJOY! Check out Ora Organic Here     Alan’s book about his time with The House of Krug, Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink, recently won a Gourmand Best in the World Award (and it’s an incredible follow up to his first book, Romancing the Vine, which won a James Beard Award for Best Wine and Spirits Book). We also discuss: The process of making a classic Champagne Why Alan wanted to follow how The House of Krug made their wine, specifically The unbelievable (but somehow real) characters involved in the history of champagne What a House of Krug Champagne tasting is like The role of a Chef de Cave, and how they get their jobs How the region of Champagne is shifting (and more about the history of the region) Resources: Connect with Alan: AlanTardi.com | Facebook | Twitter | LinkedIn Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink     Alan Tardi’s Bio: Alan Tardi first became interested in wine through food, working as a cook (with David Waltuck at Chanterelle and Jean-Georges Vongerichten at Lafayette), chef (Le Madri), and chef-owner (Follonico) in New York City. As a freelance food and wine journalist, Tardi has authored numerous articles for publications including The New York Times, Wine & Spirits Magazine, The Wine Spectator, Decanter, Food Arts and Sommelier Journal. In 2003, Alan moved to the village of Castiglione Falletto in the Barolo region of Piedmont, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process. This lead to his first book, 'Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo' (St Martins Press, 2006), which won a James Beard Award for Best Wine and Spirits Book of 2006. From 2009 to 2014 Tardi managed the Cantina Comunale of Castiglione Falletto. In 2015, Alan became the first-ever US Ambassador of Conegliano Valdobbiadene Prosecco DOCG. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) recently won a Gourmand Best in the World Award. When not traveling to some other wine destination, Alan divides his time between New York and Castiglione Falletto.

On this episode of “Hot off the Press” Chef Pete and fellow MESSLORDS Linkie Marais and John Conley take a break from serving troops in Okinawa, Japan, to chat with a local radio show about some of the behind-the-scenes happenings on this latest tour. The celebrity chef trio spent their only day off during the “Fork Full of Freedom” Tour to share with listeners what it means to each of them to be able to “serve those who serve us.”  Part of Navy Entertainment MWR Program, the primary purpose of MESSLORDS is to work with all facets of the U.S. military and their families, both domestically and abroad, to provide entertainment, education and boost morale through culinary related shows and demonstrations. MESSLORDS provides celebrity chefs and other culinary related personalities with a vehicle capable of presenting shows and demonstrations at select military bases and installations. The culinary experts of The MESSLORDS offer educational opportunities as well as healthy rivalries through demonstrations and cooking competitions. Award-winning Chef John Conley, owner of Salsa Brava and Fat Olives in Flagstaff, Arizona, has been serving food in the Flagstaff area for more than 20 years. He started cooking at the age of 13 and got his first job in the restaurant industry as a dishwasher in Phoenix. Conley has been featured on Food Network’s “Diners, Drive Ins and Dives” and Guy Fieri’s “Guy’s Grocery Games.” Follow Chef John on Facebook. Immigrating to the U.S. in 1999, Linkie Marais and her family settled in Tupelo, Mississippi where she began her culinary career piping cakes for a local catering company. After earning a degree in Culinary Arts and a minor in Food Arts from Mississippi University for Women, Linkie’s career took off as she held various pastry and executive chef positions in Oxford, Mississippi before making the move to Massachusetts’ acclaimed Montilio’s Bakery. After discovering her love for grilling during a Big Green Egg® competition, Linkie’s passion for grilling began to take her career in a new and exciting direction. as Linkie is considered the best among the few females who have mastered the art of grilling. Connect with Linkie on Facebook, Twitter and Instagram.  Thanks to our episode sponsor, Chef Works. 

In this episode we talk with the very accomplished food writer, David Leite of Leite's Culinaria! He has received three James Beard Awards for his writing as well as for Leite's Culinaria, and he has also received a PALCUS Leadership Award. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men's Health. David has also been hosting episodes of the podcast, The Splendid Table! Follow David Leite on Google+ He published The New Portuguese Table almost 10 years ago, and is now working on his second book, a memoir. We talk with David about growing up Portuguese, how he began his culinary journey and how his love of being Portuguese came later in life. If you haven't subscribed to his newsletter, you're missing out! Visit Leite's Culinaria at www.leitesculinaria.com.

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer. She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.She has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks and a national television food celebrity

On this week’s edition of Feast Yr Ears, Harry welcomes Chef Frank Lee of Southern Maverick Kitchens in Charleston, South Carolina. Known as a guiding force in the Lowcountry’s culinary renaissance, Lee has mentored dozens of young chefs. Lee has appeared in Food Arts, Food & Wine, The New York Times, Southern Living and The Washington Post. He has appeared on “ABC’s Good Morning America,” and has served three times as chef at the James Beard House.

Tune in for a _ Snacky Tunes _ tradition, as esteemed guest Michael Whiteman is in studio discussing the much debated trends predicted for 2016. Michael Whiteman, president of the renowned Joseph Baum & Michael Whiteman Company, is considered this country’s leading food and restaurant consultant. With his partners of 37 years, he has forged a “world view” of an ever-changing industry. He is respected for a keen sense of architecture, design, social dynamics and consumer taste trends. His company’s best known projects include master planning and operation of the magical Rainbow Room atop Rockefeller Centers and all the restaurants in the New York World Trade Center. He also initiated the renewed Windows on the World project as served as design management and operations consultant there until 11 September 2001. A much sought-after speaker, he has lectured at Cornell University; at meetings of the International Council of Shopping Centers in three countries; at the Institute of International Research in Singapore; and New York Technical College, as well as for private companies. He recently has appeared at food and beverage conventions for Starwood Hotels Bangkok, Taj Hotels, Mumbai, Club Corporation of America, Austin, Culinary Institute of American, Napa Valley. He is a Permanent Member of the Corporation of the Culinary Institute of America, sits on the Board of Directors of the Project for Public Spaces, is Advisor to the Board of American Institute of Wine & Food, and is on the Board of Directors of the Greyston Foundation. His firm has worked around the globe, researching and planning food and beverage services for the Raffles Hotel Group, creating the first fast food courts in Europe and Japan; developing signature restaurants for Hotel Arts Barcelona, the Regent of Sydney and the Beverly-Wilshire Hotel; enhancing visitor experiences at the Metropolitan Museum and National Gallery of Art. Mr. Whiteman was founding editor of Nation’s Restaurant News, making a young industry’s first newspaper the most powerful trade publication, and giving shape to an industry that was just entering its years of booming growth. His successes have been featured in the New York Times, USA Today, Business Week, Newsweek, Restaurant-Hospitality, Restaurant Business, Food Arts, and numerous overseas publications. He acts as mentor and advisor to students in the culinary world. He graduated from Syracuse University and did graduate studies in economics at the New School for Social Research.

This week’s guest on All in the Industry is Anne McBride. Anne regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, The Oxford Companion to Sugar and Sweets, and Food Cultures of the World. She co-authored three cookbooks with famed pastry chef François Payard: Payard Cookies (Houghton Mifflin Harcourt, November 3, 2015), Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone (Clarkson Potter, 2008), and Bite Size: Elegant Recipes for Entertaining (William Morrow, 2006). With Kathryn Gordon, she co-authored Les Petits Macarons: Colorful French Confections to Make at Home (Running Press, October 2011, which to date has sold more than 64,000 copies) and a cookbook slated for fall 2016 publication, and with Rick Smilow, Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010). She is the culinary program and editorial director for the Strategic Initiatives Group at The Culinary Institute of America, working on program development for industry leadership conferences that include Worlds of Flavor, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends, and reThink Food, a collaboration with the MIT Media Lab that focuses on innovation at the intersection of technology, behavior, design, and food. McBride was the editor and writer of the Institute of Culinary Education’s tri-annual publication, The Main Course, for seven years, and the director of the school’s Center for Food Media between 2008 and 2011. McBride is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts that examines the connections between food and science. A native of Switzerland, McBride sits on the Association for the Study of Food and Societyand The Culinary Trust boards and on the James Beard Foundation Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance. She serves as a James Beard Awards judge and is a frequent presenter and moderator at scholarly and trade conferences. This program was brought to you by EscapeMaker.com.

The legendary trade magazine Food Arts closed in 2014 after 25 glorious years of serving the fine-dining restaurant community with thoughtful articles and glossy photo spreads. What’s next for the team behind this food journalism institution? Find out on a brand new episode of All in the Industry with Shari Bayer. She’s joined by Beverly Stephen & Jim Poris, two of the most influential contributors to Food Arts. Tune in and hear stories of Michael Batterberry (founder of Food Arts), musings on the future of food media and the current state of the restaurant and hospitality industry. This program was brought to you by S. Wallace Edwards & Sons. “It’s hard not to walk down the street, see restaurants, talk to people and see stories. There are stories everywhere. We need a place to put them!” [27:00] –Jim Poris on All in the Industry

Go behind the videos and tune in for an intimate conversation with Ali Rosen of Potluck Video on this week’s episode of All in the Industry with host Shari Bayer. Ali is the Host and Founder of Potluck Video, a half hour television show on NYC Life (Channel 25) and website for food and drink videos. Potluck Video has also been syndicated across a wide network including People.com, Huffington Post, Food Arts and Edible. Ali and Potluck Video were recently included in Forbes Magazine’s 30 Under 30. Prior to Potluck Video, Ali created The Daily Meal Video Network for TheDailyMeal.com, was a reporter for NY1 and worked in production at NBC’s Nightly News with Brian Williams. This program was brought to you by Visit Napa Valley “We don’t have a studio – we don’t want a studio – we want to be where people are and are comfortable.” [15:00] “I get nervous only when people are cold or in a rush.” [20:00] “If you love food, I can’t think of a better place to visit than India.” [23:00] –Ali Rosen on All in the Industry

Get ready for a soup-to-nuts conversation on the meat business on a brand new episode of What Doesn’t Kill You, with Katy Keiffer. She’s joined by George Faison, partner and COO at DeBragga and Spitler, a top quality meat distributor based in NYC. George was a founder of D’Artagnan where he worked as a partner for 20 years before moving to DeBragga and Spitler. He has been honored for achievement by his peers with both the Food Arts magazine Silver Spoon Award, and the Who’s Who of Food & Beverage in America from The James Beard Foundation. In 2005, he received a Lifetime Achievement Award from Bon Appétit magazine. This program was brought to you by Cain Vineyard & Winery. “There’s been a proliferation of high quality small meat producers.” [03:00] “Nobody wants a slaughterhouse on their weekend property.” [07:00] “There can be a lot of work done at the state level because it’s easier to find allies.” [31:00] “It’s hard to fight for something altruistic when you’re starving.” [34:00] –George Faison on What Doesn’t Kill You

Get ready for a soup-to-nuts conversation on the meat business on a brand new episode of What Doesn’t Kill You, with Katy Keiffer. She’s joined by George Faison, partner and COO at DeBragga and Spitler, a top quality meat distributor based in NYC. George was a founder of D’Artagnan where he worked as a partner for 20 years before moving to DeBragga and Spitler. He has been honored for achievement by his peers with both the Food Arts magazine Silver Spoon Award, and the Who’s Who of Food & Beverage in America from The James Beard Foundation. In 2005, he received a Lifetime Achievement Award from Bon Appétit magazine. This program was brought to you by Cain Vineyard & Winery. “There’s been a proliferation of high quality small meat producers.” [03:00] “Nobody wants a slaughterhouse on their weekend property.” [07:00] “There can be a lot of work done at the state level because it’s easier to find allies.” [31:00] “It’s hard to fight for something altruistic when you’re starving.” [34:00] –George Faison on What Doesn’t Kill You

For the past 30-years, John Nation worked as a photographer for the Louisville Magazine. He also worked as a free-lance photographer during his time with the magazine. He has been published regionally, nationally and internationally in many magazines and books including Time, Nation’s Business, Food Arts, and Landscape Architecture, Time Life’s “The Kentucky Derby”, Louisville, […]