Podcasts about Food Network Star

Ep. 262: What conditions do you actually need to perform at your best? Emmy award-winning chef Giada De Laurentiis shares that knowing your non-negotiables is the key ingredient. Don't miss these amazing stories on this episode:  Food is connection. When Giada moved to the US from Italy, she struggled with the language barrier. But food became the great translator. "Food was the thing that could connect me to other people and maybe start to forget some kind of community," she said. Keep your recipes. As an Italian-born chef living in the US, Giada wonders how to balance being herself with preserving culture. "How do I gain my independence but still hold onto what I feel like is my identity and my grounding?" she said. Ultimately, she tries to put it all in the food. A kitchen is like a ballet. The best teams feel as if everyone is on a string, like each person is moving in unison together. Giada likens that to a dance. "The kitchen is like a dance, right? It's like a ballet—it really takes precision," she said.   Do you want to write a book? In my new role as Publisher at Forbes Books and with the incredible resources and expertise of their team, we're making it easier than ever to help YOU to tell your story. Send us a message here to get started: https://books.forbes.com/don/ Looking for a speaker for your next event? From more than 30 years of interviewing and studying the greatest winners of all time Don offers these live and virtual presentations built to inspire your team towards personal and professional greatness. https://gr8links.co/bookdon

On this delectable episode of #LatinosOutLoud, Rachel chats with Chef and Author, Chris Valdes. Chris is a Cuban-American Miami-based chef, TV personality, celebrity caterer, and cookbook author whose work sits at the intersection of heritage, modern creativity, and community storytelling. Raised in his family's restaurant, he first gained national recognition as a finalist on Food Network Star, and has since built a loyal audience through his cooking series that centers on culture, family, and the joy of cooking at home.Chris doesn't just represent Latin cuisine, but he represents a generation redefining how Latin American identity shows up in today's cultural conversation. Rachel continues to use Chef Chris' cookbook in her kitchen, you should too! Link to purchase (https://amzn.to/3Rc2rmd) Follow Latinos Out Loud Follow Rachel La Loca Follow Chef Chris ...and while you're at it, follow the yellow brick road! #latinosoutloud #RachelLaLoca #Comedy #ChefChrisValdes #Miami #Cuban #Comedy #Cooking #Cookbook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this delectable episode of #LatinosOutLoud, Rachel chats with Chef and Author, Chris Valdes. Chris is a Cuban-American Miami-based chef, TV personality, celebrity caterer, and cookbook author whose work sits at the intersection of heritage, modern creativity, and community storytelling. Raised in his family's restaurant, he first gained national recognition as a finalist on Food Network Star, and has since built a loyal audience through his cooking series that centers on culture, family, and the joy of cooking at home.Chris doesn't just represent Latin cuisine, but he represents a generation redefining how Latin American identity shows up in today's cultural conversation. Rachel continues to use Chef Chris' cookbook in her kitchen, you should too! Link to purchase (https://amzn.to/3Rc2rmd) Follow Latinos Out Loud Follow Rachel La Loca Follow Chef Chris ...and while you're at it, follow the yellow brick road! #latinosoutloud #RachelLaLoca #Comedy #ChefChrisValdes #Miami #Cuban #Comedy #Cooking #Cookbook

It's the story of a guy on a road trip across the country, checking out America's classic greasy spoons. And the adventure is all about finding the restaurant owners and creative cooks serving up the very best of down-home style food. That's the premise of the hit series Diners, Drive-Ins, and Dives starring everyman chef Guy Fieri. Today we're going to talk with the show's creator, two-time Emmy Award winning food journalist and executive producer David Page. Interview Transcript David, I can't wait to talk to you about the show. But before we dive in and talk about the specifics, how long did the show run and how many episodes were done? My impression it's still on and it's always been there. Yes. I created it in 2006, 2007. I did the first 11 seasons and moved on. And funny story, in the first month of the show we had a couple of strong initial outings. And everyone was all excited thinking maybe this will be a hit. A food network executive called me up to tamp down my expectations and said, look, this is all fine and dandy, but this thing isn't gonna go more than a season or two. There's just not that many restaurants. And you know, to quote the great screenwriter William Goldman whose rule of Hollywood is 'no one knows anything.' I did 11 seasons. It's now in season 40 or something, I think. Holy cow. I could just think of enough restaurants around me to do a couple of seasons worth. So, tell us the origin story. How did Diners, Drive-Ins and Dives come about? Well, I had left a career in network news and moved to the Twin Cities because I thought I wanted to be in business for a public corporation. And I took a job as the Senior Vice president at a home shopping channel, and I was all excited, and I hated it. It was just horrible. I did not want to sell second rate gold jewelry to shut ins. So, I quit, and I opened a production company and began to starve because I wasn't selling anything. Then I called Al Roker, who has a production company and who had technically worked for me, although stars don't work for executive producers in the real world. When I was the co-producer of the Weekend Editions of the Today Show. Al was on the weekend show at the time. He hadn't yet moved up to the big show. And I said, hey, Al, I'm starving. You got any work you could throw me? And he said, yeah, I'm doing a lot of stuff for the Food Network. I'll subcontract some of it to you. Which was good for both of us. I got to work, and Al got to take a cut without doing anything. So, that hooked me up with the Food Network. I started working for them and Al and I both knew I wasn't gonna get rich doing a pass-through deal, so I started pitching them directly. And I was getting nowhere. There was this very nice development exec who would talk to me on the phone. And everything I proposed she would shoot down. And one day I'm on the phone with her and we're going through a pitch call and I'm proposing this and proposing that, and she's saying, no, no, no. Finally, the Food Network had asked Al to do a documentary on diners and the history of diners and such. And Al had subcontracted it to me. So, this development exec had a frustration and I think pity for me and finally said to me on this call, don't you have another thing on diners? And I immediately, I said, oh, absolutely. I'm developing a show called Diners, Drive-Ins and Dives. And I told her all about it. And this was like late on a Thursday or Friday afternoon. And she said, 'you know, that sounds good. We have a development meeting Tuesday. Get me a writeup on Monday.' And I got off the phone elated because it was the first time she'd expressed interest in anything. But also, I'd kind of put myself in a jam because I was not developing a show called that. I had literally pulled the title out of thin air. Or a body part, depending upon how scatological you want to get. And that gave me the weekend to try to put a pitch together. So, this was in the old days when you didn't email people, you called them. I did as much research as I could, and I started calling restaurants around the country. And on Monday I sent her a pitch for a one-hour special with, I think, it had seven restaurants in it. And, they had their meeting on Tuesday and here here's, you know, you get lucky. Guy Fieri had just won their second Food Network Star competition. Back then they naively believed that that contest was gonna generate them a new star every year. Someone who would be a big deal for it. In fact, Guy is the only one who ever made it and, when I'm drunk and immodest, I take a lot of credit for having taught him how to make it. But he has immense natural talent. Anyway, they wanted to make Guy a star. And they were trying to get a primetime show for him. And big deal, major league production companies had been asked to come up with proposals, which had not come back yet. They figured, what the hell, let's do a special with Guy just to keep on the air so people wouldn't forget about him. So, they picked up this special from me. It was gonna be a one-shot deal. We did it. I think they were kind of stunned by how well it did. And then something really great happened for me. They looked at the proposals from the big boys and didn't like them. And they were kind of stuck. They were desperate to get Guy on the air in prime time. So, they figured, well, you know, let's pick up a very short season of this thing. And they bought, I don't know if it was eight or 10 episodes, but they committed to that. And very quickly, we became a hit and off we went. It's an amazing story. So many people have seen so many episodes of that show. But nobody would have any idea that's how it got started. It's wonderful to hear about that. Once you got going and got your feet on the ground with this, what were you hoping to accomplish through this show? Well, look, TV's about storytelling. I've been a storyteller, hell, for 50 some odd years now as a mostly broadcast journalist. You learn, if you're any good, that the best stories come from and are about people. I conceive this not as a food show, but as an opportunity for the viewer to meet really cool, passionate people doing something they cared about. You know, independent restaurant owners make a buck 3.80 at best. They're passionate about making good food. If they're any good. They're often trying to keep family legacies alive. And more than anything else to succeed in the food biz you gotta wanna serve people. You gotta wanna make people happy. So, I went out to document the stories of some of the coolest people in America. Now, it was in the food world, which is a world of shared experience. We all eat. Most of us have favorite foods. Most of our favorite foods are the kinds of foods that I featured on Diners. TV is about one thing: hanging out with someone you want to hang out with. That's why Tom Selleck remains a star; whatever crappy TV show you put him in. That's why for your older audience, Tyne Daly kept getting series after series, or James Garner. There are just people you want to hang out with and that's all television is. Guy is someone people want to hang out with. His personality comes through the screen in a particular way. And you know, I said earlier, frankly or implied, that I taught him a lot about how to make TV. I did, but that's because at heart, he is the most naturally talented performer I've ever worked with in 50 years in the business. And was brilliantly able to soak up anything he learned along the way. I mean, it's like a chef. If you're a good chef, a better chef can make you better. But if you're not a good chef, you'll never be a good chef. To be good on TV, you have to have it. I can't define IT, but to quote the Supreme Court justice about pornography, I know it when I see it. And Guy has IT. So basically, this show put together people you wanted to hang out with and brought them into your living room or your bedroom or whatever room you watch in. The show is very compelling and you're right, you get to know the chefs, the restaurant owners in these little places, and there's something wonderfully wholesome about it. It's so good that you came up with this idea. You know, I was reminded as you were talking about a conversation you and I had when we first got to know each other by Zoom a few weeks ago. And I was mentioning I was going to do a self-guided drive called the Blues Triangle Tour. Starting in Memphis going down to Tupelo, over to Mussell Shoals, ending up in Nashville. And immediately you started telling me about places I needed to go. You said, oh, there's this wonderful place in Memphis. It's down an alley and down these stairs. Yeah, the rendezvous. Yes. They have the best Memphis dry rub ribs. I thought, oh my God, I'm, I can't tell you how grateful I am for that recommendation. Well, did you go? I'm going plan my trip around that. And then as I was reading your book, Food Americana, which we've discussed in a separate podcast, you mentioned the hot wings in Nashville. You mentioned former Mayor of Nashville, Bill Purcell, who was an inspiration for the hot wing festival they have there. Well, I happen to know him. And because our professional paths intersected around some health and wellness things, and he's a wonderful guy. So, you inspire me to get back in touch with him. You know, I wrote to him, I said, I'm going to be in Nashville. Let's go out for some hot wings. You know, at the place where they were invented. How wonderful is all this? Well, the story behind them is phenomenal. Apparently, the guy, Prince I guess was his last name... he was not a real faithful husband or boyfriend. I'm not sure if he was married to the woman. But he came in one night after gallivanting around and told his partner, told apparently, didn't ask, to make him some wings. And she was so teed off at him that she made them hotter than hell and he liked them. And you know, an industry is born. Or so the story goes. That's so interesting. Tell us some of your most memorable experiences doing the show. And some of the places you were, the people you met. There must be so many that stand out and you did so many. But give us a few examples. Well, I understand I kind of lost out on part of this after the first season. I, I was back at home base putting the show together. So, okay, my in-person experiences were somewhat limited. Although I made some phenomenal friends in the course of it. Louie Miller's Barbecue in Taylor, Texas. Which, I visited. It's a legacy joint. Opened 80 some odd years at this point in a converted, they always include the word girls, a converted girls basketball gym in this small town in Texas. And when we went to shoot there, Louis Miller had passed away. His son Bobby was running the place. Bobby has now passed away and his son Wayne has the place. But I just fell in love with Bobby, who was, mm-hmm, dry as a bone and hilarious. I mean, Guy says to him, well, what are you gonna cook these over? You know, expecting post oak or mesquite. Bobby looked at 'em and said, wood. I said, oh, so that's how it's gonna go. And, and that's how it went. Now we started at three in the morning. That's when they start the fire. And, you know, we're in the middle of an interview in front of one of the pits, which was at that point, I don't know, maybe 60 years old. And without looking, without checking, Bobby turns around and starts moving briskets from one part of the pit to the other. And either I or Guy said, why are you doing that? How do you know to do that? He said they needed it. It's that kind of innate understanding of his food, his technique, the pit - which had a personality of its own - and he understood it. It was just extraordinary. It's the best barbecue I've ever had. The brisket there is extraordinary. It's unbelievable. They make their own sausage, out of bull meat. You know, again, food of the poor. Barbecue started as a way to salvage tough cuts and meat that was going bad in Czech and German owned butcher shops in central Texas. It was all about making do and the argument has allegedly been that bull meat has a better chew. BS. Once the old Bull was done siren, you had to do something with 'em. Grinding them up into sausage was efficient. And I, I mean, it's fascinating what you learn along the way. Bulls are kinda lean. So, when you make sausage outta bull meat, you actually add fat. That you've taken from other animals to get the right mix. Their sausage is amazing. It's the finest barbecue I've ever had. There's a place in West Lafayette, Indiana, called the Triple XXX Family Restaurant. They added family restaurant to it 'cause when it was just the Triple XXX Drive-In, they used to get phone calls, yeah, from people asking what time the next show was. And the married couple that owns it, they started going there when they were in high school dating. His father owned it at one point. It's basically a burger joint, but much more than that where they make the burgers out of steak. They name the burgers after star athletes from Purdue University right down the street. And they just, their, their love for the business, their love for the community, it's just something really, really special. And, you know, Wayne Miller's become a friend. They've become friends. It, it, it's a delight to see. there's a barbecue joint in Lexington, Kentucky. And I know Lexington because when my daughter was in high school, she was a competitive equestrian. And, Lexington has a pretty big deal horse show every year. And we would go there, and she actually ribboned there. She was damn good at it. But there was a barbecue joint that I found there. I didn't find it on a trip there. I mean, my research department found it. And their specialty was, as is the case in that part of Kentucky, mutton. And we sent a crew down there and Guy and did a segment with them. Like the next year when we were in Lexington, I took the family there and we had dinner. And it turned out I couldn't go there very often because they wouldn't let me pay. And they would just fill the table with all this food because as it turned out, they told me that being on Diners saved them from going bankrupt and shutting down. And I found out that we actually saved a bunch of restaurants, which was not our intent. But I'm damn glad it happened. And by the way, if you've never had mutton barbecue, you gotta go for it. It's fabulous. You know, when you were talking about Texas barbecue, I don't think I've ever come across barbecue I don't like. And, you know, North Carolina has its own distinctive barbecue, and Kansas City and Memphis, you know, all that. But by far my favorite, and I shouldn't say this because I live in North Carolina, but it's Texas barbecue, just like you said. Well, I think we're talking central Texas barbecue because... Yes. In Southern Texas, there's a Mexican style of barbecue, in Southeastern Texas there's the kind of barbecue you're used to because there was an African American migration from the Southeast into that area, so they're making pork. But yes, central Texas barbecue is second to caviar and hallava. Probably the third best substance on earth. Oh my God, I totally agree. I have a good friend in Austin, so I've been down there and I've gone to Lockhart and, you know, Austin and places, and you're right, that Central Texas barbecue is just unbelievable. It, it hijacks every atom in my body. And, and what's incredible about it is in most cases. There's no sauce. No, I was just gonna say... that it's only with salt and pepper. You don't... the meat is so good. Yeah. You don't want to besmirch it with sauce. No, no. At other places you need sauce because the meat's not that good to begin with. Oh, it's just absolute heaven. And again, it was born of a need to do something with bad meat. And, and by the way, interestingly enough, you know, unlike North Carolina barbecue, which was born of whole animals, this kind of barbecue was impossible until the meat cutting industry was born. And pieces of beef were being shipped that were not whole carcasses or half carcasses. This old form of food is actually also a modern form of food that couldn't exist until the industrial age began treating beef differently. You know, I'm dying to make a trip down to Austin, use that as a base and do nothing but barbecue for about three or four days. I don't know if the body can tolerate that, but, oh... Oh sure it can! But I'm going to find out perhaps. Well, you know, there's three Michelin star barbecue joints in Austin now. I interviewed the owner of La Barbecue, which has a Michelin star who was actually married to a woman who is a descendant of Louis Miller's family. And she unfortunately passed away. Her widow runs the place alone now. But they're doing some remarkable stuff. And of course, there's Franklin's, which is famous, which I've never been to. But oh, Obama was the only one allowed to cut the line there. Yeah, I wasn't, I had to stand in line a long time. How good was it? Unbelievably good. I mean, you go up and, you know, Aaron Franklin was there at the counter chopping up the brisket and asked which part you'd like. And you just don't... sauce belongs nowhere near it. The meat is just so tender, so beautiful. But it does raise a definitional issue. He was one of the first to use prime beef. Is that cheating? Barbecue's goal is to make the most out of the least. I don't know. If it's good. It's good. Okay. Cheating or not? It's really good. Okay. Just checking. So, let's get back to food television. Social media has come into the picture, since you began doing the Diners show. How has that changed things? And is TV still the predominant place people are learning about food or is it social? How do the two interact? Where does that work? I think it's mostly social media these days.I mean, look, TV evolved. Food TV evolved into two things. Truly beautiful paeans to food and chefs done generally on streaming channels. And they're fine. They're good. A bit, too dreamy for my taste. They take you out of the real world of your shared experience, but that's okay. I, I like going to museums and looking at pretty pictures. What troubles me is that so much of food TV turned into competition shows and BS reality shows. They glorify, you know, Gordon Ramsey's a great chef. I doubt he runs his real kitchens the way he screams and yells on that show. And given the toxicity in the restaurant kitchen culture, that got a spotlight a few years ago and is still, you know, it hasn't been eradicated. I'm not in love with the glorification of screaming and yelling. But the Bear has the same problem. I mean, this 'yes chef' mentality but it's still the French brigade system and an awful lot of the chefs I enjoy talking to these days will tell you, you don't have to do that. But I think the impetus in food as an audio-visual medium. Or food presented as an audio-visual medium is very much social media [these days. And you know, on the one hand, that's fine. The more interest there is in food. Hopefully the more people may sample my podcast Culinary Characters Unlocked. Look for it wherever you get your podcasts. But look, I confused the folks at the Food Network by insisting that my show be completely factual. You know, if they would ask me to stretch a point or something, I would say no. I held it to the same standards that I held all the reporting to when I was the senior investigative producer at 2020. I believe you should tell the truth. Well, social media doesn't give a damn. Most food shows, frankly, don't give a damn. But you've got influencers who have their own agendas. Who are wheedling free meals out of restaurants. I mean, why the hell glorify to buy chocolate? It's a goddamn chocolate bar, but it's 20 bucks. That's ridiculous. Food has been turned into a designer, accoutrement. It's, you know, it's a YSL designer bag. That doesn't make me happy. But then again as a society it's harder and harder to get people to be interested in actually learning stuff. They wanna be titillated, they wanna be shocked, they wanna be amazed. And look, teaching people stuff or imparting information doesn't have to be broccoli. I believe, frankly, one of the things I'm proudest of is that Diners, while entirely factual, was entertaining as hell. You can do both. But there's no code of honor or honesty or obligation among anybody picking up a camera and going on social media and saying, look at this. Where could it go? How could it be better? Well, don't take money or free meals to go pump places up. Have some expertise in what you're analyzing. I mean, criticism's fine, but if you don't know what you're talking about, the criticism is not valid. And I look to food critics to guide me toward where I want to go and eat and what I should like and help me broaden my palate and my understanding. Is it entertaining? Yeah, fine. It's okay. But again, I'm a grumpy old man telling kids to get off the shed. So David, you know, I'm really grateful you joined us today because the Diners, Drive-Ins and Dives is such an important part of American food television history. And it's amazing to hear how it got started and where it went and your vision of how things could be better. But boy, it's just fun to talk to you about food in general and places to eat and the people. And it is just this wonderful world of connection, isn't it? It, it is. And for example, this conversation, Kelly, I didn't know you till we started talking about doing this podcast, and now you're a new buddy. I love talking food with you. BIO David Page is the President and Executive of Page Productions. He is a two-time Emmy award winning Executive Producer with a focus on culinary projects and a special expertise in creating entertaining and engaging programming that combines the highest production values with the richest storytelling. Page is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. He is also an author, having written the book Food Americana about the evolution of American cuisine. And he is now producing and hosting the podcast Culinary Characters Unlocked, featuring entertaining but substantive interviews with important people in the world of food. 

Joe has cooked in three-star Michelin kitchens, competed on two seasons of Top Chef, is a social media star with nearly 500K followers on Instagram, has created two delicious consumer packaged goods, and is a regular as both a competitor and a judge on Food Network... and he came on the podcast to discuss it all! I've been a massive fan of Joe for years, and the mustachioed pasta savant gave me one of the best food conversations I've ever had. You can't miss this episode! Find Joe Sasto: Instagram: https://www.instagram.com/chef.joe.sasto/ Website: https://www.joesasto.com/ YouTube: https://www.youtube.com/c/chefjoesasto Joe's Brands: Tantos! – https://www.eattantos.com/ Ripi – https://ripifoods.com/ 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 00:00:58 – Welcome to the Show, Joe! 00:03:15 – Ranch as a Dipper 00:06:43 – Evolution of the Term “Chef” 00:15:23 – Overcoming Doubts 00:17:29 – Being a Celebrity Chef 00:23:44 – Joe Sasto's Culinary POV 00:29:35 – “Breaking the Rules” 00:39:55 – Joe's Early Career 00:46:40 – Current Pursuits 00:48:53 – Tantos! 00:56:44 – Final Questions & Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

Ina Garten is a Food Network legend known for bringing warmth, simplicity, and confidence to home entertaining. In this conversation from May 2025, Garten and Willie Geist continue their discussion from the second Sunday Sitdown Live at City Winery, where she demonstrates how to build the perfect dessert tray and reveals her dream dinner guests. Plus, she explains why hosting has remained one of the most meaningful parts of her life and career. (Venue sponsored by City Winery.) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Ina Garten is a New York Times bestselling author and beloved Food Network star whose Barefoot Contessa brand has transformed how people cook and entertain at home. In this conversation from May 2025, Ina Garten sits down with Willie Geist at City Winery in New York City during the second Sunday Sitdown Live to discuss her memoir Be Ready When the Luck Happens, launching her business, and the enduring support of her husband Jeffrey. Plus, she shares lessons learned from taking risks and building a career on her own terms. (Venue sponsored by City Winery.) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jesse is joined this week by Chef, Restaurant owner and Emmy Award Winning Kardea Brown. She talks some of the highs and lows in her journey to this point and […]

Adam Gertler is a chef, TV host, and performer best known for his energetic, fun-loving approach to food. A finalist on season four of Food Network Star. Adam blends culinary passion, humor, and showmanship into everything he does. Adam is telling us all about his latest venture, Vesti Sandwiches – a perfect fit for home parties and hosting Big Game parties. See omnystudio.com/listener for privacy information.

Ina Garten is a New York Times bestselling author, beloved Food Network star, and cultural icon whose Barefoot Contessa brand has reshaped home cooking for millions. In this conversation from May 2025, Garten sits down with Willie Geist at City Winery in New York City during the second Sunday Sitdown Live to discuss her memoir Be Ready When the Luck Happens, starting her own business, and the steady support of her husband Jeffrey. (Venue sponsored by City Winery.) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells. Award-winning television personality, author, and entrepreneur, joins Money Making Conversations Masterclass to discuss his journey from launching a seasoning line to building a successful culinary brand. Known for his hit shows New Soul Kitchen and New Soul Kitchen Remix on Cleo TV, he shares insights on branding, cooking strategies, and his bestselling cookbook Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Celebrity Chef Jernard Wells. Award-winning television personality, author, and entrepreneur, joins Money Making Conversations Masterclass to discuss his journey from launching a seasoning line to building a successful culinary brand. Known for his hit shows New Soul Kitchen and New Soul Kitchen Remix on Cleo TV, he shares insights on branding, cooking strategies, and his bestselling cookbook Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours.

Canned clams never tasted so good! Coley Gaffney is here to show us how comforting and delicious clam chowder can be when made with pantry staples.Coley is the creative force behind ColeyCooks.com, and you might recognize her from Food Network Star season 10, and as a guest from The Rachael Ray Show and The Today Show. While her TV days go back a few years, her passion for seafood and Italian cooking is rooted in her family history, making her the perfect person to guide us through this classic dish.In this episode, we talk about why she embraces canned seafood and the flavors and techniques that make her dishes shine.This episode is extra special because it's going live on my birthday. And since I love seafood, Coley's creamy New England Clam Chowder Recipe feels like the perfect way to celebrate!

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

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

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

We start with details on the Justice Department's meeting with Jeffrey Epstein's associate. President Donald Trump and the Federal Reserve chairman clashed today at the central bank's renovation site. A major western power plans to recognize a Palestinian state. Authorities reveal Anne Burrell's cause of death. Plus, we'll tell you why families are on an early back-to-school shopping spree.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

* How the fascination with Texas brisket is taking over the world * Sloan's next project will be eye-opening and must-see for all BBQ fans * Unapologetically herself, Sloan's life lessons and experiences offer lessons for us all  

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

We kick off episode 12 with a fun little game of Food Network Star or Top 50 music artist. Play along and see if you know the difference of these 10 celebrities. We also discuss uplifting teachers we had in elementary school, AND discuss ways to uplift teachers now, as we round out the school year. We also reflect on bullies of our past, and how we handled the fact that “hurt people hurt people.” (The Victory Couch is hosted by Rick and Julie Rando)Show notes: Connect with us on Instagram @thevictorycouch, Facebook, victorycouchpodcast@gmail.com, or www.thevictorycouch.comWant a new Victory Couch sticker for your water bottle, laptop, guitar case, etc.? Send us a message and we'll mail you one.SUBSCRIBE to The Victory Couch e-mail list by visiting https://www.thevictorycouch.com/ and click SUBSCRIBE at the top of your screen. Food Network StarsTop 50 Music ArtistsWho was your favorite elementary school teacher and why?How do you think we can best support our kids teachers on the home stretchof the school year?Have you ever been bullied? How did you handle it?Couch crumb: have acquired some great new books but have barely started reading, the bottom of the cookie jar with no more “Mrs P”cookiesProp your feet up: speaking engagements consistently, 5th grade DC field trip

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

Hi Livvin for Food listeners! Put some flames on this next guest...because firefighter and chef, Manny Washington Jr., is on the podcast. You may recognize him from MasterChef, Cutthroat Kitchen, Food Network Star, and more. We chatted everything from traveling to the advice he received from Bobby Flay, so definitely tune in! Make sure to follow the podcast on Instagram or check me out on TikTok. Keep up with Chef Manny on Instagram.Recording by Riverside.fmMusic by Music_Unlimited from Pixabay

In episode 680, Coley Gaffney teaches us how to deal with mental health struggles like anxiety and depression while running a food blog. Nicole "Coley" Gaffney is a professionally trained chef and content creator behind the website Coley Cooks. She specializes in seafood and Italian cuisine, and previously had her own business as a personal chef and caterer. Coley has made numerous television appearances, including on QVC, The Rachael Ray Show, The Today Show, and most notably, was 2nd runner up on season 10 of Food Network Star. Coley lives at the southern Jersey shore with her husband and pup, and is passionate about helping people connect through food. In this episode, you'll learn how to recognize and address mental health issues without relying on therapy, and why understanding food blogging as a long game is essential to keep a healthy balance with your blog. Key points discussed include: - Mental health struggles are common: Experiencing mental health challenges is a normal part of life, and sharing experiences can provide comfort and reduce feelings of isolation. - Acknowledge and address issues: Recognizing and addressing mental health struggles is essential because nobody is coming to rescue you. - Journaling can be a powerful tool: Regularly journaling about thoughts and feelings can help process emotions and track personal growth. - Make small promises: To combat work paralysis, start by making tiny promises to yourself and gradually build momentum. - Social media can impact mental health: Taking breaks from social media can be beneficial, especially if it causes anxiety or stress. - Blogging is a long game: Success in blogging takes time, so focus on the love of creating content rather than solely on monetary gains. - Real people are valuable: Authentic, personal recipes and cooking advice will always be valued over AI-generated content. If You Loved This Episode… You'll love Episode 534: It's OK to Ask for Help as a Food Blogger with Teri-Ann Carty. Connect with Coley Gaffney Website | Instagram

We first heard from Insatiable restaurant's Owner, Denise Gesek.  Denise's passion for the culinary industry began while spending time in the kitchen with her grandparents making gnocchi and other Italian dishes from scratch.  Never losing her love of cooking, Denise attended Johnson & Wales and continued her outstanding career by working at prestigious restaurants across the United States, even meeting one of her childhood idols along the way.  Today, Chef Denise offers her a menu which highlights European and American classics with her twist on them!  https://www.insatiablephilly.com1200 S. 21st Street, Philadelphia, PA 10146P: 267-319-8932Lauren Covas is a Food Network celebrity chef who has brought her Portuguese background and their cuisines to the pages of her new cookbook, "Little Portugal: Bold and Flavorful Portuguese Cooking from My New Jersey Kitchen."  Growing up on a farm Chef Covas learned how to prepare everything by hand, including making foods like Salted Cod and hand-making sausages from scratch.  Inside her new cookbook she shares the recipes that she loves, along with cooking tips as a classically-trained Chef. When you pick up Little Portugal, you'll not only enrich your life with the meals you're about to create...you'll also enjoy the stories about them. And if you're looking to have your next party catered, Chef Lauren Covas provides a one-stop opportunity to host your next gathering or party--from anything you need to set up to the menu, she can provide it all!To pre-order her book online (to be released this July) find it on her website, Amazon, or at Barnes & Nobles.https://www.cheflaurencovas.comE: Info@chefcovascateringP: 732-673-4070Evan Blum is a lover of the beer scene and Co-Founded the online platform (and now an events company) BrewedAt.  BrewedAt highlights breweries around the Philadelphia region, offering a youthful take and in-depth look on America's favorite past-time...hanging out & grabbing a beer.  Blum and his fellow Co-Founder, Cole Decker, created the digital and social media company along with interviewing local brewery owners on a streamable platform under the name The BrewedAt Podcast.  Today, Blum joined our host on Food Farms And Chefs Radio Show to talk about their brewery tour and all the details on how to participate in this year's BrewedAt Crafted in Philly, 2025 in partnership with Let's Rallie, a downloadable app. Crafted in Philly begins in April and runs for 3-months, offering the opportunity to experience and indulge in a free-pour when you visit participating breweries.  For more information about BrewedAt and the tour stay tuned till the end of the show, and then visit their website for tickets and other special offers!https://www.brewedat.comhttps://letsrallie.comTickets: https://letsrallie.ticketspice.com/craftedinphilly

Craig Carter, Aces Wild BBQ, joins Todd Johns as co-host this week.  Food Network Star and multiple World Champion Pitmaster, Megan Day, returns to the show sharing party ideas for the upcoming Super Bowl.  She talks about how Burnt Finger BBQ became an overnight success nearly two decades ago when their Bacon Explosion YouTube video went viral unexpectedly landing them at the 2009 Super Bowl in Miami.Todd and Craig answer a listener question about a Cuban Asadora Caja style box pit. Craig shares some of his party recipes, also. Product Spotlight: Fireboard Labs Pulse Wireless Temperature Probewww.BurntFingerBBQ.com  www.AcesWildBBQ.com. www.FireBoard.comwww.bbqradionetwork.com www.holsteinmfg.com www.atbbq.com www.plowboysbbq.com www.smokeonwheels.com

Duff Goldman first came on the scene with his hit show Ace of Cakes. Since then he has gone on to host and judge in many of your favorite Food Network cooking competitions. He talks about how he got into cooking after being big into sports in school. We talk about the challenges of staying healthy and how he wanted to get healthy so he could be around for his family. This is a great conversation as well about music and his passion for life. This episode brought to you by: Blackout Barbell Apparel - go to blackoutbarbell.shop and use code "WEXAPPEAL" to save 10% Off your order Podium Nutrition - go to 321Podium.com/WexAppeal to save 25% Off your supplements. They have the best in Protein, Preworkout, Creatine and more. Hero Barbell Company - go to herobarbell.com and use code "WEXAPPEAL" to save 10% Off on barbells, weights and accessories.

(airdate: 10.323.24) Raechel Ray tells it like it is regarding fighting with your spouse, loudly. The promo trailer for the final half season of Yellowstone had dropped and it is intense, but what else would you expect from Yellowstone? And John Stamos credits his celebrity success to a High School bully who teased him. And @HalleBerry Listen to the daily Van Camp and Morgan radio show at: AltBossGold.com 92.5TheBlock RockPartyRadio RiverRatRadio The Mix614 Sunny105 Souldies.com KTahoe.com RetroFM 941now.com ZFunHundred Tucka56Radio.com AmericaOneRadio.com TheMix96.com 100az.live Audacy Lite99Orlando.com PlayFMOnline.com Free99EastTexasRadio FrontierCountryOnline.com Hits247fm.com BossBossRadio.com Hot977FM.com CountryBarnyardRadio.com B98KC.com That70sChannel.com iHeartMedia That90sChannel.com CoolJamzRadio GenerationsX.com MagicRadio.rebelmediagroup.us BossCountryRadio.com Retro80sRadio24/7 NCMCountry OasisRadio Z89.3 StarHit1FM  925The Block 247TheSound.com WMQL War Zone Radio  WRSR The Rooster DCXRocks  FusionRadio Mix96.1 106.5TrisJamz BigRadio.online  389country.com  Hawaiian Pacific Radio i92Knoxville The Rose  A Mix That Rocks Camaradio.org Express Radio My Spotlight 105 B106 96 Radio Indonesia Carolina Boomer Country Cover By Damian FM TodaysMixx.com KXOK Camaradio.org HitMusicUSA 517Rocks Audilous.com/TheShark Kick Ass Country Classic Rock Planet Mix 106 Radio The Coyote Bold Country Hot106.ca Q100 Seattle Metro411.com  Thasis.com TrendingNowHits.com find us at: VanCampAndMorgan.com  

This week we're sharing an episode of Food Network Obsessed, the official podcast of Food Network. On each episode, host Jaymee Sire welcomes your favorite chefs, food influencers and Food Network personalities to talk about how they started their food careers, who inspires them and what it's like to cook on Food Network. On this episode, Jaymee is joined by Food Network Star winner and Outrageous Pumpkins personality, Damaris Phillips. She talks about her Kentucky upbringing in a family of home-chefs, the labor-of-love attitude at the heart of Southern hospitality, and introduces us to the iconic food and fanfare of the Kentucky Derby: the masks, the bourbon, everything! Plus, get inside details about how she developed her close friendship with her Food Network Star mentor, Bobby Flay and hear about the new challenges that will spice up this season of Outrageous Pumpkins. 

Damaris Phillips reflects on how her Southern and Midwestern roots shaped her culinary style, with family playing a key role in her passion for food. She reminisces about learning to cook biscuits with her grandmother, revealing why biscuits and gravy remain her ultimate comfort food. Damaris shares her creative approach to hosting Kentucky Derby events with fun, themed outfits, like "Clown Couture" and "Animal Print Power Clash." As a passionate advocate for female friendships, she opens up about the importance of girls' trips and how her bond with fellow Food Network Star contestant Nikki Dinki blossomed into a lifelong friendship. The chef discusses her husband's influence on her vegetarian cookbook, Southern Girl Meets Vegetarian Boy, and shares stories from her time on Food Network Star, where Bobby Flay became a mentor and friend. She teases the new all-star season of Outrageous Pumpkins, where former contestants face off in intricate pumpkin carving challenges. Damaris touches on her love for fall traditions, including her tips for hosting the perfect autumn gathering. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Damaris Phillips on Instagram: HERE Learn More About Outrageous Pumpkins: HERE Hosted on Acast. See acast.com/privacy for more information.

Celebrity Chef Eddie Jackson, known for his appearances on the Food Network, has successfully transitioned his culinary talents into a thriving business model that blends creativity, mentorship, and efficient operations. Listen now to learn about the advantage of food trucks, being mentored by Bobby Flay, and streamlining operations with restaurant technology like Toast. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc • WALMART BUSINESS: https://business.walmart.com/

Celebrity Chef Eddie Jackson, known for his appearances on the Food Network, has successfully transitioned his culinary talents into a thriving business model that blends creativity, mentorship, and efficient operations. Listen now to learn about the advantage of food trucks, being mentored by Bobby Flay, and streamlining operations with restaurant technology like Toast. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc • WALMART BUSINESS: https://business.walmart.com/

This week, Robert Chernin and Ericka Redic are joined by Food Network chef and Hollywood insider Melissa Mayo, a fierce advocate for Israel, fighting antisemitism and radical Islam. They discuss Israel Appreciation Day 2024, the narrative in Hollywood and beyond on Israel, and her impressive career spanning 15 years. Brash, irreverent, and mostly peaceful! Stay […]

You spoke, RW+ Community, and we listened! This episode was one of your favorites, and we're bringing it back for summer break! Today's episode is with Food Network Star and our favorite chef, Aarti Sequeira, and it's guaranteed to make you smile! While spending time in the kitchen this summer might not be on top of your list, Aarti's here to remind you that cooking is a way to connect with God. She's even giving you a quick summer recipe you'll love on these hot summer days. Aarti is a favorite on Food Network and is featured on such hits as Guy's Grocery Games and Candy Land. She's also a cooking show host and author of the cookbook mentioned today,   My Family Recipe Journal, which is sure to become a family heirloom in your home. You can connect with Aari @aartipaartipcs Quick reminder! Your podcast team is on summer break until August 5th. Be sure to press play on some of our favorite episodes that will keep you company. #886 REVING the Word with Kara "Rejoice" #879 Walk and Talk with Alisa #877 Breakthrough with Eddie James #786 All My Knotted Up Life with Beth Moore We love our community here at Revelation Wellness! If you want to join a Christ-centered group of people where you learn how to put your health and faith into practice, then RW+ Membership is for you!  Become a Revelation Wellness Donor today! Click here to donate! Your generosity helps make podcasts like these possible!  We love our Rev community and think you will, too! Be sure to get connected with us at: The Official Revelation Wellness Facebook / Instagram / RevWell TV / Youtube   Your reviews matter to us and help spread the good news, so please leave us one where you listen to your podcast! If we read your review on our show, we'll send you a gift from the Revelation Wellness Store!   We'd also love to hear from you! So please leave us a VOICE MESSAGE here!  Tell us what you thought about this episode!

Dr. Dan interviews award-winning journalist Mary Beth Albright, a food expert with a wide-ranging experience – from food attorney to finalist on Food Network Star, to award-winning food journalist to Iron Chef competitor. Mary Beth's cumulative knowledge, and her science-based understanding of how what we consume affects our physical and emotional health are served up in her groundbreaking book Eat And Flourish: How Food Supports Emotional Well-Being.  On this new episode Dr. Dan and Mary Beth focus on the science-based connection between food and mental health. Mary Beth is an important expert on the food-mood connection and listeners will learn a lot - including why what we feed kids matters. Mary Beth Albright is the host of Eat You'll Feel Better podcast. For more visit her website www.marybethalbright.com. Email your parenting questions to Dr. Dan podcast@drdanpeters.com (we might answer on a future episode).  Follow us @parentfootprintpodcast (Instagram, Facebook) and @drdanpeters (X). Learn about more podcasts @exactlyright on Instagram. Please listen, follow, rate, and review on Apple Podcasts, Spotify, or wherever you listen to podcasts. Please support our podcast by shopping our latest sponsor deals and promotions at this link: https://bit.ly/4bqTWJ2 For more information: www.exactlyrightmedia.com  www.drdanpeters.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called ⁠"Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,⁠” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called⁠ The Diwali Menu on Food Network Digital⁠ and appeared as a guest judge on the network's competition series, ⁠Money Hungry⁠.  A TEDx speaker and chef at the ⁠Institute of Culinary Education⁠, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the ⁠TODAY Show⁠, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in ⁠Forbes⁠. She was also featured in ⁠Huffington Post⁠, People, Women's Health, ⁠Thrive Global⁠, Mashable, Epicurious, ⁠Bon Appetit⁠ and more. enjoy!!

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called The Diwali Menu on Food Network Digital and appeared as a guest judge on the network's competition series, Money Hungry.  A TEDx speaker and chef at the Institute of Culinary Education, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the TODAY Show, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in Forbes. She was also featured in Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit and more.

For over two decades, Chef Tyler Florence has shared his unique culinary vision around the globe. He's trained with top chefs in NYC, hosted popular shows on the Food Network, owned multiple restaurants, received multiple Michelin Stars, and published 17 cookbooks, including his newest publication, American Grill.Florence's influence extended to the Bay Area in 2008 with his Mill Valley kitchen retail store, The Tyler Florence Shop. In 2009, he opened his first signature restaurant, The Empire Plush Room, at the new Hotel Vertigo in SF. One year later, Florence opened Wayfare Tavern in San Francisco's Financial District and the historic El Paseo in Mill Valley. Florence also owns SF's Michelin Star restaurant, Miller & Lux.Chef Tyler Florence is a force of nature. He creates delicious meals and strives to do right by others, driven by a generous heart. Despite his tenure as a Food Network Star and his success in elevating American cuisine, Florence's true purpose is to bring people together to enjoy, laugh, and celebrate. His natural generosity of spirit made this interview one of our favorites to date.Meet Chef Tyler Florence!

We hope you loved Part 1 of our interview with the awesome Jeff Mauro.  Today on Part 2 we take a deep dive into the mechanics of being a Food Network star, what it's like working with the other superstars on arguably Food Network's best show - The Kitchen, and have many, many more laughs!  Join us here and please also join & subscribe on our Youtube page right here:https://youtu.be/E_LwPxjB4EQ

She's known for her joyous personality, passion for ethical sourcing and advocacy for small farmers. Duskie Estes has been a leader in the farm-to-table movement for decades. She is also no stranger to television. Estes has competed on two seasons of Food Network's Next Iron Chef, appeared on an episode of Beat Bobby Flay, and judged on Guy's Grocery Games. She and her husband, John Stewart, have been featured on Food Network's Diners, Drive-ins & Dives as well as numerous PBS shows. I invite you to drink in the episode with the infectious Duskie Estes. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

She's known for her joyous personality, passion for ethical sourcing and advocacy for small farmers. Duskie Estes has been a leader in the farm-to-table movement for decades. She is also no stranger to television. Estes has competed on two seasons of Food Network's Next Iron Chef, appeared on an episode of Beat Bobby Flay, and judged on Guy's Grocery Games. She and her husband, John Stewart, have been featured on Food Network's Diners, Drive-ins & Dives as well as numerous PBS shows. I invite you to drink in the episode with the infectious Duskie Estes.

You have got to meet Chef Palak Patel. In the food world, she has done it all - classically trained chef, restaurateur. Culinary instructor, private chef. You might have seen her on TV, whether it was winning Food Network's Chopped , Beat Bobby Flay or as a finalist on Food Network Star season 14. She's done other shows, TV news appearances, like the TODAY show, even showcasing Diwali celebratory dishes on Food Network. And not to mention publications including Forbes, Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit, Los Angeles Times, India Abroad, and made the cover of Atlanta's Simply Buckhead magazine as a rising star to watch in 2021 and beyond. Currently the exciting news is the release of her new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection. Instagram: @chefpalak Website:  Book Info: Food is Love Food Network Digital Original Series : Diwali Follow Jes on Instagram @jessoulfood and find out about all the other inspirational guests!

Hellllo and welcome to another episode of These Little Moments Podcast. In this episode, I have the pleasure of interviewing my sister, food network star, chef and mother, Licia Householder. We take a deep dive into Licia's career, her relationship with food, diet culture, raising children in healthy and nurturing environment and the importance of setting an example. I hope you enjoy! Love you super much, Your Coach, Ry Ry Licia's Social: IG: @liciahouseholder Website: www.liciahouseholder.com Podcast Links: Please leave a 5 star review wherever you listen to this podcast :) If you are interested in 1:1 online coaching, you can apply here: https://bodybyryan.com/coaching/ Use my FREE Calorie Calculator: bodybyryan.com/calculator Follow me on Instagram: https://www.instagram.com/bodybyryanfitness/ Follow me on TikTok: https://www.tiktok.com/@ryankassim?lang=eng BodyByYOU- Fat Loss Made Easy FaceBook Group: https://www.facebook.com/groups/1701659280174513/ Follow me on Twitter: https://twitter.com/Ryan_Kassim Subscribe to my YouTube Channel: https://www.youtube.com/ryankassimlifeisgood 20% off Legion Supplements - Use code: BodyByRyan https://legionathletics.rfrl.co/542mp Discount off Just Meats Meal Prepping - Use Code: JSTRKASSIM https://get.aspr.app/SHHYE

Our guest is Aarti Sequeira, winner of season six of Food Network Star. She's a Celebrity Chef, journalist, best-selling author and most recently the author of Unwind, a devotional cookbook. She continues to write, speak and be part of multiple shows on the Food Network. We discuss integrity, the power of authenticity, cooking on TV, leadership tips, working with Guy Fieri, and much more. Make sure to visit http://h3leadership.com to access the list and all the show notes. Thanks again to our partners for this episode: PHASE FRANCHISE PARTNERS – Phase exists to help churches have a multi-use strategy and specializes in helping churches own and operate a child development center that will activate your building space like never before. Their support service helps you navigate design, licensing, marketing and ongoing operation. Visit http://phasefranchise.com for more info and to talk with their team. Get on the path to greater use of your space and great impact in your community. Again, visit http://phasefranchise.com and schedule a complimentary call and download their FREE ebook on multi use strategy from founder Frank Bealer today. And OPEN DOORS - Get the latest 2024 World Watch List and prayer guide at http://odusa.org/h3. Since they were founded by Brother Andrew nearly 70 years ago, Open Doors has become the world's largest on-the-ground network working to strengthen persecuted Christians. Their annual World Watch List report ranks the 50 most dangerous countries for Christians today. Get the FREE World Watch List Prayer Guide at http://odusa.org/h3. The Prayer Guide gives you the World Watch List, real stories of persecuted Christians, profiles of all 50 countries and specific ways to pray for each one. Again, visit http://odusa.org/h3. And to order 50 FREE print copies of the Prayer Guide for your church or team, email Andrew Richards at andrewr@opendoorsus.org.

Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada In Paradise, Giada In Italy, Giada's Holiday Handbook, Giada Entertains, Giada On The Beach, a judge on Food Network Star and Winner Cake All, a NBC Today Show contributor, and a successful restaurateur with restaurants GIADA and Pronto by Giada in Las Vegas, as well as GDL Italian in Baltimore.She is the author of nine New York Times bestselling cookbooks, including her most recent, Giada's Italy, in addition to her children's book series, Recipe for Adventure. Giada launched the lifestyle and e-commerce platform, Giadzy, in 2017, which showcases new recipes, entertaining and travel tips, and videos, along with a range of kitchen products.With an impressive background of culinary training from Le Cordon Bleu in Paris and a unique, personable charm, she is a globally revered celebrity chef who continues to prove her skill and accessibility.*CHA-CHING! Customers are rushing to your store. Do you have a point-of-sale system you can trust or is it (ahem) a real P.O.S.? You need Shopify for retail.Shopify POS is your command center for your retail store. From accepting payments to managing inventory, Shopify has EVERYTHING you need to sell in person. Get hardware that fits your business. Take payments by smartphone, transform your tablet into a point-of-sale system, or use Shopify's POS Go mobile device for a battle-tested solution.Plus, Shopify's award-winning help is there to support your success every step of the way.Do retail right with Shopify. Sign up for a one-dollar-per-month trial period at www.shopify.com/founderhour. Once again, go to www.shopify.com/founderhour to take your retail business to the next level today.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last.For a limited time, get 10% off and FREE shipping at www.liveouter.com/thefounderhour. Terms and conditions apply.

Jeff Mauro stops by to chat with me about his fatherhood journey. We talk about the values he looks to instill into his son. Jeff shares the importance of being interested in your kid's hobbies. After that we bond over buying husky pants at JCPenny. In addition, we talk about his career, working at The Food Network and passion for food. Lastly, we finish the interview with the Fatherhood Quick Five.  About Jeff Mauro  Born in Chicago, Jeff Mauro was raised in a large family with four kids, he competed for attention. Jeff's flair for the stage was discovered early, and from that point on, he immersed himself in the performing arts. When Jeff discovered the power of food, all bets were off. After graduating from Bradley University in Peoria, Ill., he opened up Prime Time Deli & Catering in Westmont, Ill., with his cousin and instantly fell in love with cooking.  After a few years in Hollywood, he upped the ante and enrolled in the Le Cordon Bleu culinary program to refine his cooking skills. Jeff graduated valedictorian, packed and returned to Chicago, where he taught cooking lessons, was a successful private corporate chef and sandwich artist, and performed on stage during the weekends. He won Season 7 of Food Network Star and is the host of the Emmy-nominated series Sandwich King. He's also a co-host on The Kitchen. Jeff lives in Chicago with his wife, Sarah, and their son, Lorenzo, and Jeff's favorite color is pastrami. Make sure you follow Jeff on Twitter and Instagram at @JeffMauro. Listen to his podcast, Come On Over. In addition, make sure you check out his website at mauroprovisions.com.  Begin Health Is This Week's Sponsor  Begin Health is the leading kid's microbiome health company on a mission to create the next generation of wellness through evidenced - based nutrition. Their signature Growing Up Prebiotics products are formulated for toddlers and kids ages 1+. It contains only two ingredients: fiber and 2'-FL HMO, a prebiotic strain with the same molecular structure of beneficial prebiotics found in breast milk. Their Growing Up Prebiotics harness the power of these ingredients to support a healthy gut. In addition it helps to improve digestion and help our littlest family members poop with ease. Learn more about our mission and check out our lineup of products at beginhealth.com. Use the code ART15 for 15% off your first purchase. About The Art of Fatherhood Podcast  The Art of Fatherhood Podcast follows the journey of fatherhood. Your host, Art Eddy talks with fantastic dads from all around the world where they share their thoughts on fatherhood. You get a unique perspective on fatherhood from guests like Joe Montana, Kevin Smith, Danny Trejo, Jerry Rice, Jeff Foxworthy, Patrick Warburton, Jeff Kinney, Paul Sun-Hyung Lee, Kyle Busch, Dennis Quaid, Dwight Freeney and many more.

Grab a cup of coffee and tune in because today, Alisa sits down with Food Network Star, author, and friend Aarti Sequeira to share how the kitchen can be a place to let our souls relax and for God to meet us. She's sharing all about her gorgeous new cookbook, Unwind: A Devotional Cookbook for the Harried and Hurried. This episode is an invitation to slow down and think about how we can intentionally look at preparing the evening meal with more peace. In a community that seeks to live well in all aspects of our day, Aarti's message is one we desperately need as we roll into the holiday season. Learn more about Aarti here, and be sure to listen to her first podcast with us, #703—it's delightful! You can also grab a copy of Unwind on Amazon or DaySpring. Are you ready to live whole in a messy world and lead others to do the same? If you desire to live with an embodied faith—where you love God with your whole self even when life gets hard— Revelation Wellness LiveWell® Training is for you! Download a packet and learn how to become a LiveWell Coach, equipped to use physical and mental health practices to lead others to pursue wholehearted faith. Become a Revelation Wellness Donor today! Click here or text RWDONATE to 801801. Your generosity helps make podcasts like these possible! Have you downloaded the RW App yet? Before you hit play, go to the app store and download the free RW App. You can also check out our exclusive Bedtime Meditation episodes for RW+ subscribers! Try RW+ out free for seven days! You can also check out five features we love about the RW App! We love our Rev community and think you will, too! Be sure to get connected with us at: The Official Revelation Wellness Facebook / Instagram / RevWell TV / Youtube   Your reviews matter to us and help spread the good news, so please leave us one where you listen to your podcast! If we read your review on our show, we'll send you a gift from the Revelation Wellness Store!   We'd also love to hear from you! So please leave us a VOICE MESSAGE here!  Tell us what you thought about this episode and how God met you in this episode.

In this episode of Eat My Globe, our host, Simon Majumdar, has a spirited chat with Philip “Ippy” Aiona, who is anaward-winning chef, the youngest finalist onthe hit show “Food Network Star,”and our friend.Simon and Ippy discuss Hawaiian history and, of course, Hawaiian cuisine as shaped by Native Hawaiians and subsequent groups that has since arrived in Hawaii. They also chat about the tragic fires that razed the island of Maui and how people can help those affected. You don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobeFacebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156  

This is a fun one, y'all! Yours and my favorite Food Network Star, Aarti Sequeira is back to talk all about how her faith impacts her professional life, aging publicly, and staying true to who she is. I am SO excited that Aarti is back on the pod! Her new devotional cookbook, Unwind, is out now. Y'all. This book. It's amazing! I just love this whole idea. My soul felt so full after talking to Aarti and I know yours will too. . . . . Subscribe to Let's Read the Gospels with Annie F. Downs HERE. Go to https://anniefdowns.com/gospels to purchase your October Reading Plan or Let's Read the Gospels Guidebook. . . . . . Head to anniefdowns.com/books for more information and to sign up for the AFD Book of the Month. . . . . . Sign up to receive the AFD Week In Review email and ask questions to future guests! #thatsoundsfunpodcast . . . . . Thank you to our partners! Beekeepers Natural: Go to beekeepersnaturals.com/THATSOUNDSFUN or enter code THATSOUNDSFUN to get 20% off your order Blueland: Get 15% off your first order by going to Blueland.com/thatsoundsfun. Nutrafol: Go to Nutrafol.com and enter the promo code TSF to save $10 OFF your first month's subscription, plus FREE shipping. KiwiCo: Get 50% your first month on any crate line plus free shipping at kiwico.com/THATSOUNDSFUN. . . . . . If you'd like to partner with Annie as a sponsor for the That Sounds Fun podcast, fill out our Advertise With Us form! . . . . . NYTimes bestselling Christian author, speaker, and host of the That Sounds Fun Podcast, Annie F. Downs shares with you some of her favorite things: new books, faith conversations, entertainers not to miss, and interviews with friends.See omnystudio.com/listener for privacy information.