Podcasts about Food Network

Lisa He of Orlando, FL shares how she built a thriving cottage food bakery, won a Food Network competition, and leveraged that success by creating a popular cookie decorating supply businessGet full show notes and transcript here: https://forrager.com/podcast/151

Food Network star Zac Young returns to the pod to catch up with Jaymee to talk about the 10-year anniversary of his viral PieCaken creation, from humble beginnings to holiday tradition, and why it still surprises him every year. He dishes on Sprinkletown, his shop that balances playful creativity with customer favorites, and how his love of pastry unexpectedly translates into home renovation projects. Then it's all things Halloween as Zac previews Season 11 of Halloween Baking Championship. He teases the haunted mansion set, outrageous costumes, and the new twist that forces bakers to “bake for their lives.” Zac also shares behind-the-scenes stories with fellow judges Carla Hall, Stephanie Boswell, and host John Henson. Rapid fire covers everything from his biggest fear to Broadway dream roles, guilty-pleasure snacks, and which childhood treat he wishes would return. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Zac Young on Instagram: HERE Learn More about Halloween Baking Championship : HERE Hosted on Acast. See acast.com/privacy for more information.

Justin Sylvester joins Jenna Bush Hager to co-host. Lionel Richie sits down to talk about his new memoir, “Truly,” where he opens up about his life and career. Then, Zanna Roberts Rassi chats with Courtney Cox about several iconic moments throughout her career. And, Food Network star Alex Guarnaschelli shares recipes for fall roasted chicken and pumpkin cake. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

WE are finally back in the WICC studio and we are talking fall soups and stews plus grocery prices with Chef DAn Monroe from the PAntry in Fairfield

Johnny Mac, the host of Five Good News Stories, introduces a Halloween-themed edition featuring five heartwarming and interesting stories. These include an annual themed group wedding ceremony in Osceola, Halloween Wars on the Food Network with contestant Willie Ts, The Community Access Project for Eureka's Halloween costume drive for children in need, Spirit Halloween's 2025 costume trends, and a humorous look at knockoff Halloween costumes. Johnny plans to continue sharing good news Halloween stories weekly through October, similar to his Christmas stories series.Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed!Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show!We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get 10% off with code NewMerch10 Go to Caloroga.comGet more info from Caloroga Shark Media and if you have any comments, suggestions, or just want to get in touch our email is info@caloroga.com

Don't forget to subscribe to our newsletter, Hyphenly; it's our no-fluff love letter with hot takes, heartfelt stories, and all the feels of living in between cultures. Come for the nuance, stay for the vibes! Link below https://hyphenly.beehiiv.com What happens when an engineer trades equations for macaroni? Immigrantly host Saadia Khan sits down with Sarita Ekya, co-founder of S'MAC, the iconic East Village spot that turned mac & cheese into a cultural phenomenon. In this episode, Sarita shares her experiences growing up as an immigrant kid in Canada, taking a leap of faith in New York City, and how comfort food became her canvas for creativity and community. From winning Food Network's Chopped to running a community fridge during the pandemic, she proves that food is never just about eating—it's about identity, belonging, and a whole lot of fun. Join us as we create new intellectual engagement for our audience. You can find more information at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Please share the love and leave us a review on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to help more people find us!  You can connect with Saadia on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠IG @itssaadiak⁠⁠ Email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠saadia@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Host & Producer: Saadia Khan I Content Writer: Saadia Khan I Editorial review: Shei Yu I Sound Designer & Editor: Lou Raskin I Immigrantly Theme Music: Simon Hutchinson | Other Music: Epidemic Sound Immigrantly Podcast is an Immigrantly Media Production. For advertising inquiries, contact us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@immigrantlypod.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Don't forget to subscribe to our Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ channel ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠for insightful podcasts. Follow us on social media for updates and behind-the-scenes content. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 310 features The Barbeque Princess, Leslie Roark Scott who is from a family with an important deep-rooted barbecue history and Jim Leeke the author of Big Loosh: The Unruly Life of Umpire Ron Luciano Leslie Roark Scott is known as The Barbeque Princess.  She is the owner and pitmaster of Ubons Restaurant in Yazoo City, MS, and is the chief pitmaster of Ubons Competition BBQ Team. Leslie was a featured chef at the James Beard House and she and her crew can be seen on the Food Network shows Chopped, SmokeMasters, Beat Bobby Flay, BBQ USA, as well as BBQ Pitmasters and Smoked. The Ubons competition team has won titles across the country including the Houston Live Stock and Rodeo BBQ, Memphis in May, and The Jack Daniels World Championships. Jim Leeke is a journalist, copywriter, and author.  His latest book is Big Loosh: The Unruly Life of Umpire Ron Luciano.  Big Loosh is the biography of Ron Luciano, an outsized figure who was a Major League Baseball umpire in the 1970s, worked in broadcasting, published five books, and became a personality off the field—yet whose upbeat public face was at odds with his private struggle with depression.  Jim is a winner of the SABR Larry Ritter award for his book, From the Dugouts to the Trenches:  Baseball During the Great War. We recommend you go to Rogue Cookers website, https://roguecookers.com/ for award-winning rubs, Baseball BBQ, https://baseballbbq.com for special grilling tools and accessories, Magnechef https://magnechef.com/ for excellent and unique barbecue gloves, Cutting Edge Firewood High Quality Kiln Dried Firewood - Cutting Edge Firewood in Atlanta for high quality firewood and cooking wood, Mantis BBQ, https://mantisbbq.com/ to purchase their outstanding sauces with a portion of the proceeds being donated to the Kidney Project, and for exceptional sauces, Elda's Kitchen https://eldaskitchen.com/ We conclude the show with the song, Baseball Always Brings You Home from the musician, Dave Dresser and the poet, Shel Krakofsky. We truly appreciate our listeners and hope that all of you are staying safe. If you would like to contact the show, we would love to hear from you. Call the show:  (516) 855-8214 Email:  baseballandbbq@gmail.com Twitter:  @baseballandbbq Instagram:  baseballandbarbecue YouTube:  baseball and bbq Website:  https//baseballandbbq.weebly.com Facebook:  baseball and bbq   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Don Anselmo Lipari"A tavola con le ricette del convento"A cura di Tiziana Martinengo e Giorgia VaccariCairo Editorehttps://www.cairolibri.it/libri/tavola-con-le-ricette-del-convento/Le ricette del Convento, programma in onda su Food Network, con i 3 Monaci di Monreale – Don Anselmo, narratore e aiutante in cucina, Don Salvatore, il cuoco e Don Riccardo, l'ugola d'oro e assaggiatore ufficiale – continua a conquistare il pubblico con ottimi ascolti e grande affetto da parte degli spettatori. Il successo si è esteso anche in libreria con il primo libro pubblicato da Cairo nel 2023 che ha raggiunto l'XI edizione con ampi consensi. Ora si torna con un secondo volume di ricette della tradizione gastronomica monastica.La filosofia è sempre la stessa: una cucina, soprattutto siciliana, caratterizzata da piatti genuini, ricchi di sapore e facilmente replicabili a casa, che riflettono la semplicità e la devozione dei religiosi, sempre attenti a ciò che offre il creato. Ricette tramandate di generazione in generazione come gli anelletti al forno alla siciliana, le caserecce al pesto di fave, la minestra con i tenerumi, solo per citarne qualcuna, che mantengono viva una tradizione che ha saputo coniugare spiritualità e buona tavola, ma non solo…In questo nuovo libro si apriranno anche le porte della meravigliosa Abbazia Benedettina di San Martino delle Scale per raccontare i luoghi in cui vivono e cucinano i Monaci, con storie e aneddoti di quel posto magico e per conoscere ancora più da vicino la loro realtà e le loro occupazioni quotidiane.I monaci di Monreale. Don Anselmo Lipari, il decano, originario di Alcamo, è professore di Teologia morale e Teologia spirituale; don Salvatore Pellegrino, il cuoco, originario di Belpasso, è diplomato all'Istituto alberghiero e studia Teologia a Palermo; don Riccardo Tumminello, il vocalist, di Monreale, è studente di Teologia.Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Ray Ray's Podcast — Episode 164 “Chef Benjamin”Celebrity Chef Benjamin joins Ray Ray's Podcast to share his incredible culinary journey. From his early days working at Olive Garden, to sharpening his skills on a cruise ship, to working at Gordon Ramsay's Hell's Kitchen restaurant, Chef Benjamin has seen it all. Now based in Dallas, he has cooked for celebrities, been featured on the Food Network, and is preparing to launch his own food truck in the city. His story is one of resilience, growth, and passion for food.

We take out the trash with another Garbage day! Mike has the Dirt and a Minnesota woman is chasing $25k top prize on a Food Network competition. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textWhat does it take to transform your life after hitting rock bottom? Chef Jeff Henderson knows firsthand. His journey from South Central LA drug dealer to award-winning chef, bestselling author, and youth mentor is a masterclass in personal reinvention and the power of redirected hustle.Growing up in a single-parent home, Jeff absorbed entrepreneurial traits from family members who modeled hard work without formal business education. As a curious child riding the school bus through wealthy neighborhoods, he pressed his face against the window, dreaming of one day owning a beautiful home with a white picket fence. This early exposure to economic disparity planted seeds of ambition that would drive him throughout his life—though initially down a destructive path.When crack cocaine flooded his community in the early 1980s, Jeff saw an opportunity to achieve his American Dream through illegal means. By 19, he had become a millionaire drug dealer with custom cars and a three-story house. But the law eventually caught up with him, resulting in nearly ten years in federal prison. Rather than becoming bitter, Jeff used this time to transform himself through education, reading voraciously and learning from the white-collar criminals around him. Most crucially, he discovered cooking in the prison kitchen, which became his pathway to legitimate success.After his release, Jeff strategically worked his way up from dishwasher to executive chef in elite restaurants, eventually becoming the first Black executive chef at Caesar's Palace. His remarkable story caught media attention, leading to appearances on Oprah, a book deal, a movie deal with Will Smith, and multiple Food Network shows. Today, through The Chef Jeff Project, he mentors at-risk youth using culinary arts to teach leadership and life skills—passing forward the second chance he received.Jeff's concept of "hustlepreneurship" perfectly encapsulates his philosophy: you don't need to change your hustle, just change your product. His story resonates because it proves that with grit, strategic thinking, and willingness to learn, anyone can transform their life regardless of their past. Ready to be inspired by the raw truth of one man's remarkable journey? Listen now.

Send us a textSeason 11 continues with a very special guest: RJ Harvey, Culinary Director at Potatoes USA.RJ is a walking encyclopedia of potato knowledge, but more than that, he is a chef who has lived the grind, from his first hotel kitchen job in Denver to competing on Food Network's Alex vs. America to now leading innovation at the Spud Lab in Denver.In this conversation, RJ shares how childhood food memories shaped his love for cooking, what it means to support farmers and growers, and how the humble potato continues to reinvent itself across cultures and cuisines. You will also hear about recipe development, chef challenges, and why passion and humility matter just as much as skill.Proudly brought to you by our Season 11 sponsor: potatogoodness.comPotatoes USA represents America's potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.What you will hear in this episode• RJ's first kitchen memories and the lessons that shaped his cooking• Competing on Alex vs. America and representing the US potato industry under pressure• How Potatoes USA develops recipes, trends, and resources for chefs worldwide• Why processed potato products are tools for innovation• Advice for young chefs on keeping ego in check• Over 500 recipes and counting, the scale of potato creativity• The Spud Lab and reimagining America's favorite vegetable for a new generationChapters00:00 Introduction and welcome to Season 1103:20 Childhood food memories and Sunday family meals09:40 Discovering culinary school and finding passion for cooking15:10 First professional kitchen job at the Brown Palace Hotel22:30 Culinary mentors and the lessons that shaped work ethic28:50 The journey to Potatoes USA and stepping into a marketing role36:00 Becoming Culinary Director and building the Spud Lab43:20 Recipe development, potato creativity and global inspiration51:10 Competing on Alex vs. America and handling the pressure58:30 Quick fire questions, culinary heroes and closing messageFollow RJ HarveyInstagram: https://www.instagram.com/chefrjharveyLinkedIn: https://www.linkedin.com/in/rj-harvey-rd-cec%C2%AE-b096b120/Proudly sponsored by Potato Goodness GCCInstagram - https://www.instagram.com/potatogoodnessgccWebsite - www.potatogoodnessgcc.com/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories!

Scott Conant has been working in restaurants for 40 years, since he was an eager 15-year-old teen in Waterbury, Connecticut. Since then he has opened restaurants in New York City, Miami, Las Vegas, Toronto, and elsewhere, as well as a new restaurant in the Bahamas at the Baha Mar resort slated to open later this fall. His restaurant L'Impero won the James Beard Foundation Restaurant & Chef Award for best new restaurant for 2003 and Conant has been moving forward ever since. His Scarpetto concept launched in 2008 and is still going strong with seven locations, although Conant is no longer involved. He does have Cellaio Steak in New York and The Americano in Atlanta as well as the forthcoming Leola at Baha Mar. And of course he's also a celebrity chef, currently hosting "House of Knives" on the Food Network and also making numerous appearances on "Chopped" and "Beat Bobby Flay."He recently sat down with Menu Talk co-hosts Pat Cobe and Bret Thorn and discussed his latest projects as well as the inspiration behind them.

Consumers are craving both comfort and innovation — but how can food and beverage leaders strike the right balance? And what does that mean for brand collaborations? Menu Matters vice president Mike Kostyo joins Food Institute vice president Chris Campbell to discuss the push and pull between nostalgic favorites and bold new product launches in this inaugural episode of Food for Thought Leadership, The Food Institute's podcast featuring insights from the executives shaping the future of food. From menu innovation to shifting consumer values, the discussion explores how brands can stay relevant without losing their heritage and strategic insights designed to help executives navigate today's fast-changing marketplace. More about Mike Kostyo: Mike Kostyo is the Vice President of Menu Matters, a food industry consulting firm based in Chicago. Kostyo was a recurring guest on Fusion TV's “The AV Club Show”; has been featured on NBC Nightly News, WGN Radio, CBS Radio and Gimlet Media's “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country annually; and was a judge on Food Network's “Eating America.” He has a master's degree in gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is also a freelance writer, serves on the board of the International Foodservice Editorial Council, and is on the advisory committee for the Arkansas Food Innovation Center at the Market Center of the Ozarks. Follow Mike on LinkedIn here: https://www.linkedin.com/in/mrkostyo/ More about Menu Matters: As avid cooks, restaurant-goers—and, yes, perpetual networkers!—our work is driven by a genuine interest in the creators and consumers who shape the world of food. So rather than deliver sterile data or impersonal insights, we strive to understand the deeper social, economic and cultural trends that drive noteworthy shifts in our industry. Whether speaking at conferences, traveling to the hottest culinary markets or investing in long-term relationships with business leaders and tastemakers, the real value of our services is rooted in our insatiable curiosity for all things F+B. We meet clients with the same people-first perspective, seeking to understand the operational concerns and stakeholder structures that influence their unique decision-making processes. Serving as an organic extension of their in-house teams, we partner closely with individuals across various fields of expertise to generate impactful solutions and identify new opportunities. By looking at business challenges from these diverse perspectives—and within a broader socio-cultural context—we can more effectively empower clients to implement innovative strategies that challenge the status quo. Learn more about Menu Matters here: https://www.menumatters.com/

Food Network star shares must-try Italian American recipes; 'Bully Hunter' crime series debuts on A&E; ESPN hosts rank sports' most iconic figures Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food Network star shares must-try Italian American recipes; 'Bully Hunter' crime series debuts on A&E; ESPN hosts rank sports' most iconic figures Learn more about your ad choices. Visit podcastchoices.com/adchoices

Lana Lagomarsini "The best way to get me to do something is to challenge me," says Lana Lagomarsini, who moved with her family from the Bronx to Beacon when she was 15. So far in her career, she has proven that by competing on Bravo's Top Chef, Netflix's Pressure Cooker and the Food Network's Chopped and Cutthroat Kitchen: Knives Out. How did she navigate those stressful situations? "I'm generally a calm person, but, yeah, I do like a challenge," she says. "I like a challenge with parameters, too - for some reason, it helps me think." The transition to Beacon from New York City as a teenager was not easy. "We drove out so far and I saw a cow," she says. "I started crying. I had been going to the same school since I was 5 years old." After she settled in at Beacon High School, "I was the cool girl who moved up from the city. I didn't even realize that I had a New York City attitude on me." While studying journalism at Northeastern University, Lagomarsini began blogging about food and Boston's restaurant scene. Posts about her Game of Thrones pop-up dinners prompted a friend to offer her a part-time job as a line chef. "He said, 'How would you like to put your money where your mouth is?'" says Lagomarsini. "That just started everything." She found her niche in restaurant kitchens, where chefs were "pirate-y," she says. "They all had tattoos, and they're saying all this cool lingo. They're working so hard, and everything looks so beautiful and tastes so good. Everything's sparkling clean. I was like, 'I want to do this.'" She tried out for a job with Kristen Kish (who won Top Chef in 2013 and later hosted during Lana's season). "I didn't even have my own knives," Lagomarsini recalls. "I have a plucky attitude, though." The second day of her trial run, Kish told Lagomarsini "nicely" that she needed to go to school or get more experience. Lagomarsini wanted to go to a French cooking school in Thailand, but her mother noted that she could commute to the world-class Culinary Institute of America in Hyde Park. She graduated in 2016 and worked at Restaurant Daniel and Momofuku Ko in Manhattan and apprenticed in Patagonia with Francis Mallman. It was a long way from her first food service jobs at Friendly's and Pizza Hut in Fishkill and Brother's Trattoria in Beacon. For now, Lagomarsini is a private chef (lanacooks.com) who does pop-ups such as a recent collaborative dinner of fried chicken and sparkling wine at the James Beard Foundation and a residency at Fulgurances Laundromat, a chef incubator in Brooklyn. Her cooking is inspired by the African diaspora and the Great Migration, during which her mother's family moved from a small town in Alabama to New York City. Lagomarsini grew up learning - and eating - the food traditions passed down by her grandmother, and she's constantly riffing on Southern classics. "I do a lot of things with pot liquor," she says. "I make a lot of chow-chow. Pimento cheese makes its appearance. Cornbread is on the menu in many ways." Recent experiments include a mash-up of Mexican salsa macha with Nigerian suya (a street food) and a terrine of turmeric dough and oxtails inspired by Jamaican beef patties. "I'm constantly considering what is diasporic food, and that is evolving as well." Of her cooking shows, she most enjoyed Top Chef. "I didn't have to worry about who likes me and who doesn't, because it doesn't matter as long as the judges like the food." On Season 22, against 14 other contestants, she made it to Episode 11. That's when the judges found fault with her grilled steak with potatoes and Haskap berries (the sage was overpowering and the meat "over-rested"). She is working on a dream project: a supper club series inspired by Georgia Gilmore. "She fed the Montgomery bus boycott," Lagomarsini says. "She called it the Club from Nowhere. It was at her house, but she fed people like Martin Luther King Jr. and Malcolm X." If you haven't heard of her, Lagomarsini says, "that goes to show how much of...

Josh is back from a quick trip to Vegas, where even his motel room had an hourly rate. From sticky carpets to sketchy neighbors, seems like there was a 1 letter typo when they named it the JAZZ room. Back in Glendale, we “Meet the Team” with a spicy twist — Bobby Flay's daughter joins the ABC 7 News crew, turns out dad's best recipe wasn't on Food Network. And a woman stabbed a man for calling her the “R” word. Harsh? Sure — but one look at her and you might understand his confusion. PLUS:

Garden guru Nick Cutsumpas, better known as Farmer Nick, is a Michigan-based plant coach, urban gardener, and landscape designer. He talks about how his mom encouraged him to start a garden, sparking a deep love for greenery that quickly blossomed into a full-time career and an impressive social media following. He hosts several Netflix shows and has been featured on the Food Network.   Chapters 00:00 Introduction and background 5:27 Overcoming nerves 8:15 Creating Farmer Nick 14:33 Managing a large business 19:49 Cause-based marketing 21:38 Building a National business 26:47 Reflecting on the business 29:18 Advice for other entrepreneurs 29:56 Closing and contact

When you tell a story, it's all about the audience. Today's guest, April Pertuis, spent years in TV news learning how to extract the moment that matters — the line that illuminates a room like, well, light. That word kept following her until it became a mandate through LIGHTbeamers: help women turn lived experience into communication that deeply resonate and moves an audience.In this conversation, we dig into how she rebuilt her career around that idea and why speaking — keynotes, workshops, the mic in a room full of decision-makers — became her highest-leverage growth engine. April walks through how she wrote a keynote, practiced until it lived in her body, and then turned intention into a tracker that led to 25 talks and ~$100k in back-end revenue in a year.. . . . . . . . . . . . .⭐️ Love this episode? We'd GREATLY appreciate a 5-star review! ⭐️. . . . . . . . . . . . .What's inside this episodeThe counter-intuitive first question great storytellers ask themselves before they write a line and why it changes which story you pickA simple gut-check that trims the indulgent details no audience needs — and keeps the right ones that create resonanceThe “scar vs wound” filter for vulnerable stories so your audience feels moved rather than responsible for your emotionsThe four-part speaker engine April built and how to know where your own bottleneck isA year of stages, $97,800 in revenue, and what actually drove the dollars on the back endHow April repackages the same core ideas for different rooms with simple, small tweaks The “speaker flywheel” metaphor that keeps bookings compounding — and when to tap it again to maintain momentum. . . . . . . . . . . . .Connect with Adriane and Visionaries!Let's be friends on the 'gram – @visionariesonline or @adrianegaleaConnect on Linkedin – with Adriane or VisionariesVisit us on the web at visionaries.coCome network with us in The Visionaries Collective . . . . . . . . . . . . .April Adams Pertuis is a Visibility and Media specialist. She is in the business of storytelling. Her philosophy is “everyone has a story” and she's fascinated with getting to the Core of what that story is. April's career spans more than 30 years as a journalist, producer, writer, and positive encourager. She is an award-winning video journalist who has worked for CBS Television, HGTV, DIY Network, Food Network, and numerous private industries where she has interviewed thousands of people and crafted their story as a result.Today, April works with people and brands to help them tell their story in a more authentic way so they can reach more customers, attract new clients, grow their audience, and ultimately tap into their true power. April leads retreats, workshops, and storytelling symposiums throughout the year to take women on a storytelling journey — helping them tap into their authentic voice and learn the power of their words. Her motto is “when we share our stories, we shine our light” — and her goal is to have women share their journey more openly so it may inspire others to do the same.Connect with April:On

His latest Top 10 has arrived! Today, Eddie breaks down his Top 10 Food Network PErsonalities based on their shows, cooking skills and personality; they can't just be a judge or a host

Thor's pregnant wife went to the doctor straight from work so he wans't able to join her. That led to a few comments being made about his absence that he wasn't too happy about...We remember Robert Redford, a Hollywood LEGEND, as we learned about his passing earlier this morningEddie lets us have it with his newest Top 10, Food Network Personalities

His latest Top 10 has arrived! Today, Eddie breaks down his Top 10 Food Network PErsonalities based on their shows, cooking skills and personality; they can't just be a judge or a host

Thor's pregnant wife went to the doctor straight from work so he wans't able to join her. That led to a few comments being made about his absence that he wasn't too happy about...We remember Robert Redford, a Hollywood LEGEND, as we learned about his passing earlier this morningEddie lets us have it with his newest Top 10, Food Network Personalities

This week on Don't Cut Your Own Bangs, I'm joined by the incredibly talented (and incredibly sweet!) Asia Coffee—award-winning cake artist, YouTube creator with over 100,000 subscribers, Food Network alum (Holiday Wars, Season 3), and “Sugar Angel” with Icing Smiles. Asia's journey is inspiring, relatable, and sprinkled with wisdom. From overcoming imposter syndrome to navigating burnout after the spotlight, she shares how consistency, creativity, and a dash of grace helped her grow a thriving business and community. Consistency beats perfection — “It wasn't about making it perfect, it was about showing up anyway.” Imposter syndrome doesn't get the final say — “The best is yet to come—keep going, things will change for the better.” Grace is part of growth — “I can do hard things. But I also get to ask—how hard do I want to make them for myself?” If you've ever wondered whether you started too late, felt like you didn't belong, or questioned your creative path—Asia's story will remind you it's never too late to begin. Visit the links to Asia's work, her YouTube channel, and the incredible nonprofit she volunteers with, Icing Smiles. YouTube Channel: www.youtube.com/AsiaCoffee Sweet Treats Blog: https://www.cakesbycoffee.com/cake-decorating-blog  Website: www.cakesbycoffee.com Instagram: www.instagram.com/Mrs.CoffeesCakes  www.facebook.com/CakesByCoffee RATE, REVIEW, SUBSCRIBE TO “DON'T CUT YOUR OWN BANGS”  Like your favorite recipe or song, the best things in life are shared. When you rate, review, and subscribe to this podcast, your engagement helps me connect  with other listeners just like you. Plus, subscriptions just make life easier for everybody. It's one less thing for you to think about and you can easily keep up to date on everything that's new. So, please rate, review, and subscribe today.    DANIELLE IRELAND, LCSW I greatly appreciate your support and engagement as part of the Don't Cut Your Own Bangs community. Feel free to reach out with questions, comments, or anything you'd like to share. You can connect with me at any of the links below.   Connect with Danielle: Watch the show on YouTube Instagram The Treasured Journal Wrestling a Walrus  

In this special episode of Hero Radio we interview Chef Kayla Robison. Kayla has spent years as one of Cincinnati's top chefs and has appeared on multiple Food Network shows including victories on Guy's Grocery Games and Chopped. Kayla shares her stories from the haunted Arnold's Bar amd Grill to her current role as a consultant, having navigated the culinary world as a single mom. We discuss female empowerment and ways to overcome adversity in the workplace. We hope you enjoy this very special episode!

What if something as simple as a pulled pork sandwich could remind people they aren't forgotten? In this episode of Your Biggest Breakthrough, we sit down with Stan Hays, co-founder of Operation Barbecue Relief, whose story began in the aftermath of the devastating Joplin tornado. What started with a few smokers in a parking lot has now grown into an organization that's served over 13 million meals in disaster zones and communities in need.We loved this conversation because it's not just about barbecue, it's about faith in action, taking that first step without having all the answers, and discovering your “why” through serving others. You'll hear how God used ordinary skills and a willing heart to meet extraordinary needs, and how something as simple as food can unify people, restore hope, and remind them of love.If you've ever wondered how to find your purpose, where to start serving, or whether your gifts really matter, this episode is for you. Stan's story will challenge you, inspire you, and encourage you that God can use your passion, no matter what it is, to change lives.

In Episode 46 of I'm an Artist, Not a Salesman, Luis Guzman chops it up with New Jersey-based food content creator Eric Hammer, a guy who left a safe, full-time job in marketing to go all-in on a dream that mixes two of his favorite things—food and sports.Eric's not your typical content creator. He didn't grow up as a foodie. In fact, he was a super picky eater as a kid. But family dinners around the table, Food Network shows, and eventually a little creative curiosity sparked something in him. Fast forward a few years, and Eric is now building a personal brand by showcasing the best eats across the country—with a heavy focus on stadium food.That's right. Stadium food.Eric's now leading the way in a completely unique lane—reviewing food from major sports arenas, giving fans an inside look at what to try when they go to games. He's already been to more than 10 stadiums, and he's just getting started. But none of this came easy or overnight. In this episode, Eric shares how it all started with a bagel video during the pandemic and why it took hundreds of videos, a lot of self-doubt, and a few lucky breaks to finally get things rolling.We talk about:Why he quit a job he actually liked to chase something even betterWhat it's really like to build a business around your nameHow he learned to create compelling content without acting like a salesmanThe importance of putting personality into your workWhat creators get wrong when trying to go viralWhy storytelling always beats just “talking about the food”The moment his fiancée told him to stop waiting and finally go for itAnd why he believes in taking the leap even when you're not 100% readyEric's not out here pretending to have all the answers. He talks honestly about the pressure of being a solo creator, the confusion that comes with setting up an LLC for the first time, and what happens when your mind says, “Maybe I'm not cut out for this.” But the way he sees it, you either let fear hold you back—or you walk straight into it, camera in one hand and a chicken Caesar wrap in the other.You'll also hear some great moments about:His strategy behind the stadium food tourHow he balances content creation with real lifeThe power of letting your audience see the real youWhat it's like to go viral and then realize…you still have to keep goingAnd why food is just a vehicle for connection, storytelling, and cultureWhether you're a creator, an entrepreneur, or just someone dreaming about their next chapter, this conversation is full of those “yeah, I needed to hear that” kind of gems.And don't miss the end—where Eric and Luis taste test some seriously good beef brisket and break down how to balance passion with practicality (and heartburn).Eric is proof that you don't need to wait for permission to start. You don't need the perfect plan. And you definitely don't need to play it safe just because other people don't understand your vision. You just need to move. And keep moving.Follow Eric on all platforms at @theerichammer to keep up with the stadium tour, food reviews, and everything else he's building.Subscribe to I'm an Artist, Not a Salesman on Spotify, Apple, and YouTube to stay in the loop on more conversations like this one.Thanks for tuning in—and remember, whatever you're building, it's worth it.You just have to start.

Jeff Mauro's influence on hospitality started at a very young age. "My family always entertained. Our house was the place to be for good food and fun with family and friends." Mauro graduated from Le Cordon Bleu culinary school and worked as a private chef and instructor while pursuing a theater career. His talent for combining cooking with comedy helped him win the seventh season of "Food Network Star" and launched his career as a television personality. Mauro hosted the television show "The Sandwich King" before becoming co-host of the Emmy award-winning show "The Kitchen" with Sunny Anderson, Katie Lee, and Geoffrey Zakarian.  In this episode, Mauro shares his lessons learned through television competition and his early experience operating a neighborhood deli with his cousin. He discusses the principles of proper entertainment from his book "Come on Over", as well as advice on hosting the best backyard barbecue party. He lists his 10 Commandments of Sandwich Creation and explains why his favorite color is “Pastrami”. Mauro also discusses the challenges facing independent restaurant owner-operators and the opportunities created by consumer demand for quality, convenience, and value. In 2020, he founded Mauro Provisions to share the flavors of Chicago. He, his sister, and other family members are filling orders for sauces, seasonings, meats, and sandwich kits to wannabe "Sandwich Kings" everywhere. Learn more about it at mauroprovisions.com

Jenna Bush-Hager sits down with parents of victims of the Camp Mystic flooding to discuss the tragedy and their goals for change. Also, comedian Whitney Cummings stops by to discuss her new standup tour and how becoming a mother has impacted her life and comedy. Plus, Whitney plays “The Random Objects Roast”, where she'll have to hilariously roast objects that Jenna will present to her. And, Food Network's Chef Michael Symon tutorials his favorite game-day wings just in time for football season. 

In this episode, Tudor speaks with Chef Andrew Gruel about his journey from a Food Network enthusiast to a successful chef and entrepreneur. They discuss the importance of culinary education, the challenges of running a business in California, and the impact of local politics on entrepreneurship. Andrew shares insights on the changing landscape of chain restaurants, the quality of food post-pandemic, and the significance of being aware of what we consume. The Tudor Dixon Podcast is part of the Clay Travis & Buck Sexton Podcast Network. For more visit TudorDixonPodcast.com. Follow Chef Gruel on Instagram Watch The Tudor Dixon Podcast on RumbleSee omnystudio.com/listener for privacy information.

Sarah Penrod is a former private chef to Texas' biggest names, a recurring Food Network personality, and the one-time Texas Ambassador to the White House's Chefs Move to Schools program—where she heroically tried (and sometimes failed) to convince kids to swap Cheetos for carrots. She's the creator of Urban Cowgirl, one of the largest Texas recipe blogs in the world, a bestselling cookbook of the same name, and is usually found wandering the Yucatan studying barbecue and outdoor cooking beyond the limits of US traditions. These days, she's found on Instagram dropping barbecue wisdom, weeknight recipes with main character energy, and plenty of laughs for home cooks who believe brisket counts as a love language.

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What it do, Scorekeepers?! Have we got a guest for you today! At long last, we are joined once again by our dear friend, chef and Executive Director of The Black Feminist Project, Tanya Denise Fields! You may recognize Tanya (aka Mama Tanya) from her numerous appearances on The Food Network, but did you also know that she's an activist, philanthropist, philosopher, community builder and all-around badass? It's true! This week, she's here to chat with us about Cardamom & Thyme, BFP's new social justice cafe in the South Bronx and how she's fighting injustice and white supremacy with love, care, and of course, food. All that, plus a little chat about the incomparable Law Roach and the best parties we've ever been to. Let's do it to it, y'all! Hosts: Lee Bynum, Rocky Jones, Paige ReynoldsGuest: Tanya Denise FieldsProducer: Rocky Jones--Links:Black Feminist Project (Website) (Donate)Tanya Denise Fields (Bio) (Instagram)Cardamom & Thyme (Website) (Video)-- Hey hey, THE SCORE is now on social! Follow us @thescorepod on Instagram here and Bluesky here! --New episodes of THE SCORE drop every other Tuesday. If you like what you hear, please support us and SUBSCRIBE to the show on your favorite podcast app and be sure to SHARE our show with your friends. Also, leaving a 5-star REVIEW on Apple Podcasts, Spotify or wherever you're listening is a great way to help people find our show. Email your questions or comments to thescorepodcast2.0@gmail.com.Ways to Listen: Apple | Spotify | YouTubeFollow Your Hosts on Insta! Lee | Paige | Rocky

Jet Tila is known as a TV chef these days, thanks to his many appearances on the Food Network and elsewhere, but he has actually been working in the restaurant industry for pretty much his whole life. Having grown up working in his parents' Thai restaurants in Los Angeles, he then attended culinary school and went on to cook at a wide variety of foodservice operations, including Compass Group subsidiary Bon Appétit Management and at Steve Wynn properties in Las Vegas. He also operates five Dragon Tiger Noodle restaurants—four in Nevada and one at the Dragon Tiger Casino in Central City, Colorado—and is the research & development chef of fast-casual Pei Wei Asian Kitchen, with some 120 restaurants across the country. Tila was a keynote speaker at US Foods' recent Food Fanatics conference in Las Vegas, where he walked the 5,000 attendees through his own humble beginnings and ultimately his success as a TV personality and cookbook author as well as a chef and restaurateur. He also performed cooking demonstrations at the conference, including one for birria fried rice. One of his passions these days is Chino-Latino cooking, exploring the ways that East Asian and Latin American flavors go together. During these stressful times people are turning to comfort food, he believes, whether that's fried chicken sandwiches, noodles or Tila's particular passion, fried rice. He discussed his own passion for “grandma cooking,” and shared his perspective on where food is going these days.

Its our annual tomato episode! We talk varities growing and more! Plus we talk the ultimate tomato sandwich!

Let's pull back the curtain on Food Network cooking competitions! Michelle Alfaro, the chef/owner behind her beloved restaurant, Sauced by Alfaro, got the chance to compete on Food Network show Supermarket Stakeout. She takes us behind the wall to dish on what the experience was like, the clips that get left on the cutting room floor, and the parts of food TV that the average viewer has no idea about. This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Timestamps: 00:00:00 - Intro & Teaser 00:01:18 - Welcome Back, Michelle! 00:05:33 - Restaurant & Menu Balance 00:10:59 - Featured on the Food Network 00:22:17 - Preparing to Compete 00:28:52 - Food Network Bloopers 00:32:44 - Competition Day 00:40:55 - Competition Judgment 00:47:46 - The Fateful (and Frustrating) Round 2 01:02:34 - Final Questions & Wrap-up

The very funny Josh Denny joins Randy this week for an unfiltered, hilarious, and brutally honest conversation about getting cancelled and having to reinvent yourself, Josh's time at the Food Network, negotiating in show business, social media controversies, being authentic in politics, and identity politics. The boys close the show with the weekly news - a new study shows the average lovemaking session only lasts about 5 minutes, and artificial intelligence LLM models like ChatGPT get 60% of their data from Reddit and Wikipedia.   Every Wednesday, the Ready Set Blow Podcast brings you real talk with comedians, actors, musicians, entertainers, entrepreneurs, and fascinating guests from all walks of life. No scripted BS. No playing it safe…Just raw, funny, and authentic conversations you won't hear on your average podcast.   If you enjoy comedy podcasts like Your Mom's House, Flagrant, The Joe Rogan Experience, or Theo Von, you'll love this show.   What We Talk About in This Episode: 00:00 Podcast Intro 01:00  Cancel Culture 05:00  Food Network Show 10:00  Negotiating in Show Business  23:00  Social Media & Josh Getting Canceled 33:00  Authenticity in Politics 42:00  Identity Politics 1:05:00  The Weekly News   New Episodes Every Wednesday:

Tune into a new episode of WDYKWJ as we sit down with one of the top pastry chefs in the world, Gale Gand. Gale has done it all. From hosting Food Network's Sweet Dreams to over 5 cook books, Gale has seen every aspect of baking. Listen how she shares her start and what she currently is doing today!

Aly Romero is a private chef and cookbook author based in Southlake, TX, with over 25 years of culinary experience. She has showcased her skills in televised culinary competitions on Good Morning and the Food Network. As a private chef, Aly prepares gourmet meals for celebratory dinners, milestone birthdays, and small company events, including government officials and professional athletes. Passionate about outdoor cooking, Aly specializes in grilling, smoking, and griddling, bringing her unique culinary take to BBQ which includes flavors and ingredients that have been inspired by the places she's lived and traveled. Aly has been a brand ambassador for Traeger for years, promoting her philosophy that anything you can cook inside, you can cook outside. Her first book, "Gas Fire Heat", explores the diverse flavors and cultures from her travels, offering a fresh, culinary twist on BBQ that goes beyond the traditional.

From Food Network fame to building a restaurant empire—Brian Malarkey's done it all.In this episode, Rich sits down with celebrity chef Brian Malarkey—owner of 15+ wildly successful restaurants and host of Cutthroat Kitchen—to unpack the hustle, creativity, and business savvy behind his career. From Top Chef finalist to creating some of San Diego's most iconic dining spots, Brian shares the highs, the risks, and the lessons learned feeding millions.They cover:How to scale a restaurant brand without losing its soulWhy location and vibe matter as much as the menuThe business formula behind his most profitable conceptsHow TV exposure changes the game for entrepreneursWhy Brian bets big on people—and what he looks for in a teamWhether you're building a brand, a business, or a legacy—this episode is a masterclass in doing it with flavor.Let's go.Join our investor waitlist and stay in the know about our next investor opportunity with Somers Capital: www.somerscapital.com/invest. Want to join our Boutique Hotel Mastermind Community? Book a free strategy call with our team: www.hotelinvesting.com. If you're committed to scaling your personal brand and achieving 7-figure success, it's time to level up with the 7 Figure Creator Mastermind Community. Book your exclusive intro call today at www.the7figurecreator.com and gain access to the strategies that will accelerate your growth.

Tom Kelly is a "celebrity judge" at Grill Hampton for Dan's Taste Long Island by Dan's Papers in East Hampton, Long Island New York. While complaining about not having a hotel room, Tom runs into Food Network star celebrity chef Michael Symon, Long Island foodies, BBQ champions, and a DJ Chef a DJ who brings the beats and eats. Expect awkward encounters, hilarious food judging, and a Chris Pine lookalike. 

Katie Lee Biegel grew up in Milton, West Virginia, descended from a long line of women who really knew how to cook. Her grandparents had a big vegetable garden and canned their own green beans and tomatoes. Her great grandmother won blue ribbons for her angel food cake, her great aunt was a fabulous cook, and all of them instilled in her a love for comfort food and hospitality that she's carried all her life. After getting a lot of attention in the media for her marriage to Billy Joel at age 23, she started writing cookbooks, landed a gig hosting Top Chef, wrote a novel about surfing, and eventually became a co-host of The Kitchen on the Food Network, which she's now been doing for 11 seasons. These days, Katie is busier than ever, with a new movie coming out on the Hallmark Channel called Catch of the Day, which she produced and co-wrote, and a 5 year-old daughter who does not love vegetables. Sid talks to Katie about her Appalachian roots, her favorite restaurant ever, her recipe for sweet tea oven fried chicken, and her family's Christmas tradition in West Virginia. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Carl Ruiz Vic Henley Sherrod Small 3/20The final year of my radio journey holds a special place in my heart, made even more poignant by the loss of my cherished friends, Carl Ruiz and Vic Henley. Reflecting on that time, I rediscovered the pure passion and exhilaration that drew me to radio in the first place. Amidst the chaos and challenges, we found endless moments of hilarity and camaraderie. Alongside Carl, Vic, and Sherrod Small, we shared unforgettable experiences both on and off the airwaves, our tight-knit bond shining through every episode. That year also marked Carl Ruiz's meteoric rise to stardom, inspiring me to launch the Opie Radio podcast with him. I'm immensely grateful to Erock, Clubsoda Kenny, Paul, and Louis for joining us on this wild ride. Get ready to dive into the rollercoaster of emotions—the highs, the lows, and the laugh-out-loud moments—that defined my last year in radio.

Hulk Hogan: A wrestling legend has passed away, we look at his last interview and are reminded that people can be normal one day and then just suddenly dead. Also, Ric Flair is extremely emotional on TMZ TikTok Door Kick Challenge: This can't be a real challenge right? Pretending to kick someone's door in and potentially get shot? Also an alien was spotted on security footage in Compton!? t Burrito Factory Death: Apparently a man fell into a meat grinder at the Tina's Burritos Plant and other horrific news stories. Also our upcoming Halloween Horror Nights and Epic Universe trip is on the horizon. THE BEAR!, FUCK YOU, WATCH THIS!, HULKAMANIA!, HULK HOGAN!, REAL AMERICAN!, JFK!, TMI!, UTI!, RIP!, HULK HOGAN!, WRESTLING FANS!, HULK HOGAN!, LAST INTERVIEW!, DEAD!, NORMAL ONE MOMENT!, HULK HOGAN'S LAST INTERVIEW!, RIDDLES!, TREASURE HUNT!, PASSWORD!, HIDDEN!, EMBARRASSING THINGS ON YOUR PHONE!, AFTER DEATH!, DICK PICTURES!, PORN!, CUM WITH SOUND!, UNKNOWN!, HARRY!, FACE DOWN!, ASS UP!, RIC FLAIR!, TMZ!, PUNCH DRUNK!, HARVEY LEVIN!, EMOTIONAL!, CRYING!, SPIDERS!, SKIN!, HEAD WOUND!, FOOD NETWORK!, WORST COOKS!, ANNE BURRELL!, UNALIVE!, OLDER!, TIKTOK TREND!, DOOR KICK CHALLENGE!, FLORIDA!, COMMIEFORNIA!, TEENS!, STAND YOUR GROUND!, OPEN CARRY!, TIDE PODS!, TRENDS!, PARENTS!, ETIQUETTE!, WAR OF THE WORLDS!, ICE CUBE!, PRANK!, EVA LONGORIA!, DATA IS THEIR FOOD!, SPIELBERG!, TOM CRUISE!, ALIEN!, COMPTON!, SIGNS!, ZAK BAGANS!, GHOST ADVENTURES!, MUCKBANG!, FAT GUY!, TIKTOK!, EAT YOURSELF TO DEATH!, ANYTHING FOR ATTENTION!, LEAN INTO IT!, BEGGING!, DEMANDING!, DONATIONS!, BOY BLUE!, DAVE BLUNTS!, HARD R!, 50 CENT!, BEEF!, TALKING SHIT!, EATING SHIT!, ROASTLEMANIA!, TINA'S BURRITOS!, MEAT GRINDER!, HALLOWEEN ENDS!, BURRITOS DIE TONIGHT!, FACTORY DEATHS!, EPIC UNIVERSE!, TOWER OF TERROR!, GUARDIANS OF THE GALAXY MISSION BREAKOUT!, COSMIC REWIND!, HALLOWEEN HORROR NIGHTS!, JASONUNIVERSE!, FIVE NIGHTS AT FREDDY'S!, FALLOUT!, TERRIFIER!  You can find the videos from this episode at our Discord RIGHT HERE!

In this episode of the Radical Radiance Podcast, host Rebecca George welcomes Dina Delesea-Gonsar to discuss her new book At the Kitchen Sink. They talk about the unique blend of recipes and devotionals in the book, Dina's personal journey through motherhood and challenges, and how these experiences shaped her writing. The episode highlights the importance of authenticity and connection through food, as well as the joy of sharing recipes that resonate with readers. They cover personal growth, vulnerability, and the importance of creating meaningful connections through shared experiences. Dina Deleasa-Gonsar is the creator, writer, speaker, and television personality behind the popular food blog DishItGirl. She was named Best Home Cook by the Hallmark Channel's Home & Family and has contributed her recipes and on-air talent to the Today show, The Good Dish, Guy's Grocery Games on the Food Network, Inside Edition, GMA Online, Rachael Ray Online, and Real Simple, as well as countless other media outlets. She works with She Lives Fearless Women's Ministry as a devotional writer, podcast co-host, and conference speaker. Dina currently lives in New Jersey with her husband, Brian, and daughter, Siena.At the Kitchen Sink on Amazon⁠⁠You're Not Too Late on Amazon⁠⁠Sponsors:Previnex I think we all know that muscle mass decline is a real thing as we start to get older, and that maintaining our muscles as we age is so important for our longevity, performance, and quality of life. That's why I started taking Muscle Health PLUS from Previnex, and honestly, it's been such a game-changer for me. If you want to support your muscle health for a stronger today and better tomorrow, I definitely want you to check this one out. Use code REBECCA15 for 15% off your first order at ⁠⁠previnex.com.⁠⁠Christian Standard Bible Kids heading back to school? Make sure they have the most important book—the Bible. Start the school year off right with a Bible designed just for them! The Back to School Gift Guide from Christian Standard Bible has life-changing resources for every age and stage—from early readers to high school seniors.Find the perfect gift before the bell rings—and make it personal with custom imprinting at ⁠⁠Lifeway.com⁠⁠!Comfy Earrings Getting ready for your summer vacation? Don't forget to wear your Comfy Earrings! These flat-back, hypoallergenic earrings are designed for all-day and all-night comfort, whether you're lounging on the beach, exploring a new city, or enjoying a backyard BBQ. No more poking, pinching, or irritation, just stylish earrings you can wear from morning to night, and even all night long.And here's a little gift for you — use code REBECCA15 at ⁠⁠ComfyEarrings.com⁠⁠ to get 15% off your order!

Step into Episode 172 of ‘On the Delo' as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped', Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

Episode Title: Episode Description:In this vibrant episode of Braving Business, we're joined by the multi-talented Keya Wingfield, a culinary powerhouse whose journey from Bombay to Virginia has been as flavorful as the dishes she creates. As the CEO of Keya's Snacks / Daksh Foods and the reigning champion of Food Network's “Spring Baking Championship”, Keya shares her insights on blending culinary passion with entrepreneurial acumen.Key Topics Covered:- Culinary Entrepreneurship: Discover how Keya turned her love for food into a thriving business, creating unique products like "Bombay Chips" that blend her Indian heritage with American tastes.- Resilience in Business: Learn how Keya has navigated the challenges of running a business for nearly 15 years, including her strategic pivots and collaborations with major brands like McDonald's and Duke's Mayonnaise.- Cultural Integration: Keya discusses her mission to bring people and cultures together through food, and how this has shaped her business philosophy.- Charitable Initiatives: Hear about her efforts in organizing a bake sale for COVID relief in India, exemplifying her commitment to giving back.Main Insights:- Keya's journey highlights the importance of authenticity and cultural roots in creating a brand that resonates with diverse audiences.- Her experience underscores the power of resilience and adaptability in overcoming business challenges.Actionable Takeaways:- Embrace Your Heritage: Leverage your unique background and experiences to create authentic products or services that stand out in the market.- Strategic Partnerships: Seek collaborations that align with your brand values to expand your reach and impact.- Community Engagement: Use your platform to support causes that matter to you, enhancing brand loyalty and societal impact.Join us for an episode filled with rich insights and practical advice from a chef who's as skilled in business as she is in the kitchen. Whether you're an entrepreneur or a creative looking to infuse your personal story into your professional journey, Keya's experiences will inspire and guide you.

The New England Clam SHack is a staple of the summer and on this episode we explore some of the best!

Description: We've got an absolute legend in the house. She's a country music powerhouse, a Grammy winner, a TV star, a best-selling cookbook author, and honestly, probably the only person who could out-sing you and out-cook you on the same day — we're talking about the one and only Trisha Yearwood. You know this queen's voice from classics like 'She's in Love with the Boy' and 'How Do I Live' — songs that have made us cry, and belt in our cars, and maybe text someone we shouldn't. And now, she's back with a brand new album called The Mirror — and let us tell you, it's not just a comeback, it's a reflection, literally. It's raw, it's real, and it's perhaps her most vulnerable project yet. The Mirror is Trisha's first album where she's co-written every song, stepping into new creative territory as both a singer and songwriter. It's a window into Trisha's life at this moment—a culmination of decades in the spotlight, but told on her own terms. It's not just an album—it's a statement of identity, and an invitation to look at yourself with courage and compassion. We're talking about life, love, growth, and how Trisha continues to reinvent herself while staying grounded in what matters. So grab a coffee, or something stronger, and get comfy — because Trisha and Jen are inviting us into their conversation on how we let go of the things that no longer fit who we are so we can embrace the things putting fresh wind at our backs. Thought-provoking Quotes: “There's something in me that really believes in me. It has to be or I wouldn't be sitting here doing these things.”– Trisha Yearwood “I've never been a person who could answer the question, ‘where do you see yourself in the next five years?' I just know that I'm open to the opportunities.”– Trisha Yearwood “For a long time. I let the approval part of me drive the car. I drove that car to plenty of places I was out of alignment with. I don't think I'll ever be completely rid of that voice, but she's in the backseat now. She's not driving the car anymore.”– Trisha Yearwood “Songwriting makes you instantly intimate because you're having to be really vulnerable.”– Trisha Yearwood “From a young age, a lot of women are taught that we don't get to write our own story and we don't get to take control. But you get to decide what the truth about you is and how you want your life to be.”– Trisha Yearwood Resources Mentioned in This Episode: The Mirror Album by Trisha Yearwood - https://trishayearwood.lnk.to/TheMirror Trisha's Southern Kitchen on Food Network - https://www.foodnetwork.com/shows/trishas-southern-kitchen Dry Needling - https://my.clevelandclinic.org/health/treatments/16542-dry-needling Frozen Shoulder in Menopause - https://bit.ly/44NNOJi Awake: a Memoir by Jen Hatmaker - https://amzn.to/40Og791 Walkaway Joe - https://open.spotify.com/track/5pzoq7ggrA0GN3SMjy0NT8 She's in Love with a Boy - https://open.spotify.com/track/4EJvW4NHAk7TrIeX44jjXF The Song Remembers When - https://open.spotify.com/track/4dS7TYCTGKyhs9ZDt8iPcT The Bluebird Cafe - https://bluebirdcafe.com/ TalkShopLive - https://talkshop.live/channels/trishayearwood Guest's Links: Website - https://www.trishayearwood.com/ Instagram - https://www.instagram.com/TrishaYearwood Twitter - https://x.com/TrishaYearwood Facebook - https://www.facebook.com/TrishaYearwood Youtube - https://www.youtube.com/channel/UCw0Nn2LTsXGB0rP53Z0ACWQ TikTok - https://www.tiktok.com/@itstrishayearwood Connect with Jen!Jen's Website - https://jenhatmaker.com/ Jen's Instagram - https://instagram.com/jenhatmakerJen's Twitter - https://twitter.com/jenHatmaker/ Jen's Facebook - https://facebook.com/jenhatmakerJen's YouTube - https://www.youtube.com/user/JenHatmaker The For the Love Podcast is presented by Audacy. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices