Podcasts about food service management

It's the seventh episode of the Purpose Summit Series here on the Stories from the River, and guest host Heather Greenwood welcomes Mboone Umbima to the NASCAR Hall of Fame. Mboone shares how she and Davin, who she met at the Society for Hospitality and Food Service Management, realized they were both advocating for the same principle: taking care of people to ensure organizational success. Mboone, who is local to Charlotte, joined the Purpose Summit to mutually inspire and learn about the impact of purpose-driven business models. Just before this conversation, she had finished a breakout session where she discussed how her company, David Rio, integrates purpose, profit, and innovation by creating space for play and creativity. At David Rio, they anchor their brand mission in producing sustainably sourced chai and beverages while supporting wildlife conservation efforts, like their notable "Elephant Vanilla Chai" program that funds elephant preservation in Kenya. Mboone's multifaceted career also extends to authorship and coaching. She outlines her published works, including the "29-Day Gratitude Challenge" journal and a "New Year Workbook" designed to help individuals reflect, let go of non-serving energies, and set focused intentions for the future. She also previews her upcoming book, "Who Moved My Comfort Zone," which explores methodologies for making successful life pivots. As a coach, she specializes in guiding individuals at career crossroads towards aligning with their passions. Reflecting on the Purpose Summit, Mboone shares her admiration for the event's supportive and positive environment and encourages individuals to extend beyond their comfort zones to achieve their desires.  Speaking Event – Davin & Mboone Meet: https://shfm-online.org/   Mission Page - https://www.davidrio.com/about   Elephant Vanilla Chai - https://www.davidrio.com/product-page/elephant-vanilla-chai   Book 1: The 29 Day Gratitude Challenge - https://www.amazon.com/Thank-You-Day-Gratitude-Challenge/dp/B09NV6SZC6   Book 2: Reflect and Renew: A New Year Workbook - https://www.amazon.com/Reflect-Renew-New-Year-Workbook/dp/B0CM1NVLF4  Book 3: Who Moved My Comfort Zone – Coming Soon – June 2024 Mboone's Coaching Website– Coaching — Luscious Mother - https://www.lusciousmother.com/coaching   Mboone Umbima, MSOD | LinkedIn - https://www.linkedin.com/in/mbooneumbima/   Mboone's Instagram: Maragoligirl - https://www.instagram.com/maragoligirl/   This episode on YouTube: https://youtu.be/9h4CGV6-zT4  Visit https://www.storiesfromtheriver.com for more episodes.  This show is brought to you by Broad River Retail. Visit https://BroadRiverRetail.com         Follow us on LinkedIn: https://www.linkedin.com/company/broad-river-retail   

It's the seventh episode of the Purpose Summit Series here on the Stories from the River, and guest host Heather Greenwood welcomes Mboone Umbima to the NASCAR Hall of Fame. Mboone shares how she and Davin, who she met at the Society for Hospitality and Food Service Management, realized they were both advocating for the same principle: taking care of people to ensure organizational success. Mboone, who is local to Charlotte, joined the Purpose Summit to mutually inspire and learn about the impact of purpose-driven business models. Just before this conversation, she had finished a breakout session where she discussed how her company, David Rio, integrates purpose, profit, and innovation by creating space for play and creativity. At David Rio, they anchor their brand mission in producing sustainably sourced chai and beverages while supporting wildlife conservation efforts, like their notable "Elephant Vanilla Chai" program that funds elephant preservation in Kenya. Mboone's multifaceted career also extends to authorship and coaching. She outlines her published works, including the "29-Day Gratitude Challenge" journal and a "New Year Workbook" designed to help individuals reflect, let go of non-serving energies, and set focused intentions for the future. She also previews her upcoming book, "Who Moved My Comfort Zone," which explores methodologies for making successful life pivots. As a coach, she specializes in guiding individuals at career crossroads towards aligning with their passions. Reflecting on the Purpose Summit, Mboone shares her admiration for the event's supportive and positive environment and encourages individuals to extend beyond their comfort zones to achieve their desires.  Speaking Event – Davin & Mboone Meet: https://shfm-online.org/   Mission Page - https://www.davidrio.com/about   Elephant Vanilla Chai - https://www.davidrio.com/product-page/elephant-vanilla-chai   Book 1: The 29 Day Gratitude Challenge - https://www.amazon.com/Thank-You-Day-Gratitude-Challenge/dp/B09NV6SZC6   Book 2: Reflect and Renew: A New Year Workbook - https://www.amazon.com/Reflect-Renew-New-Year-Workbook/dp/B0CM1NVLF4  Book 3: Who Moved My Comfort Zone – Coming Soon – June 2024 Mboone's Coaching Website– Coaching — Luscious Mother - https://www.lusciousmother.com/coaching   Mboone Umbima, MSOD | LinkedIn - https://www.linkedin.com/in/mbooneumbima/   Mboone's Instagram: Maragoligirl - https://www.instagram.com/maragoligirl/   This episode on YouTube: https://youtu.be/9h4CGV6-zT4  Visit https://www.storiesfromtheriver.com for more episodes.  This show is brought to you by Broad River Retail. Visit https://BroadRiverRetail.com         Follow us on LinkedIn: https://www.linkedin.com/company/broad-river-retail   

On this week's episode host Caryn Antonini is joined by Chef Ish Toro, a meat specialist and Senior Sales Executive with Bush Brothers Provisions. Having earned degrees at Johnson and Wales in both the Culinary Arts and Food Service Management. Chef Ish began his culinary journey at Perricone's Marketplace and Café, eventually becoming Executive Chef. From there he went on to such notable establishments as Novecento and Morada Bay before pivoting to a career in sales, currently working with Bush Brothers, a fifth-generation family owned meat packing and distribution company in South Florida.For more information on our guest:@chefish1https://www.bush-brothers.com/Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated bY Caryn radio show & podcast are a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this episode Dana reviews common trouble areas and also directs you to free resources on these topis. Free RD Exam Prep Class: https://danajfryernutrition.myflodesk.com/mly7kad9cmFree Downloads: https://danajfryernutritiontutoring.teachable.com/p/my-downloadable-462494Free Trial: https://danajfryernutritiontutoring.teachable.com/p/freetrialThe Math Bootcamp is also an ideal course too! https://danajfryernutritiontutoring.teachable.com/p/math-boot-campCheck out all tutoring option at https://www.danajfnutrition.com/tutoringWant to request a topics? Email Dana at danajfryernutrition@gmail.com

Welcome to Episode 1584 on Italian Wine Podcast, Masterclass US Wine Market With Juliana Colangelo. Today, she will be interviewing Chris Struck. More about today's guests Chris Struck credits his upbringing in a large, hybrid French-Deeply Southern U.S. family in the coastal city of Destin, Florida as what incited his passion for food and beverage at an early age. He began cooking in Chef Tim Creehan's fine dining restaurant group at the age of 14 and supplemented his formal restaurant apprenticeship with self-study trips to Europe, working in both kitchens and vineyards to gain greater knowledge of regional cuisines and wines. After completing undergraduate degrees in Culinary Arts & Food Service Management at Johnson & Wales University, Struck gained certifications from the Wine & Spirits Education Trust, Society of Wine Educators, Court of Master Sommeliers, and Deutsche Wein und Sommelierschule in Germany. Struck holds an Executive MBA in Food Marketing from Saint Joseph's University. He is currently Beverage Director for ilili restaurant in New York City, Adjunct Lecturer at CUNY, and trade ambassador for both wines of Alto Adige and wines of Georgia. He formerly served as Program Director of the Sommelier Society of America. Connect: Instagram: @chris_struck LinkedIn: https://www.linkedin.com/in/christopher-struck-74811b288/ More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. Connect: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: https://www.linkedin.com/in/juliana-colangelo-mba-04345539/ Website: https://www.colangelopr.com/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Tune-in and hit the like! - Business, US Market advice, importing, exporting, business, personal stories and advice, plus she is very fun to listen to!

In this episode of the RD Exam Made Easy Podcast, you're gonna learn about budgets. Not only are budgets and financial management fair game on the exam, they're a big part of working in management.  If you end up working in a management role, you'll learn more about budgets and you'll get hands on experience managing a budget. But in the meantime, this conversation will help break down budgets in a way that makes practical sense.  My guest is Carolynn Givens, a Registered Dietitian who has worked in Food Service Management for the majority of her career. But it wasn't what she went to school for. Like I always say, you never know where you'll end up.  This is what you'll learn in this episode:  An overview of operating budgets Capital budgets, what they are, and why it's important to know your department needs The benefits of Zero Based and Flex Budgets How Sarbanes Oxley Act of 2002 changed the way businesses manage finances and costs Here's a glance at this episode:  [07:10] What is a budget and why it's important [07:43] What a capital budget is and how you can use capital budgets in your department when purchasing large items. Also learn how to get creative when submitting your needs to finance. [14:10] A review of operating budgets  [24:13] How food costs drive your budget [27:50] How inventory management impacts food costs [29:30] Zero based budgets and how to use them in financial management [33:45] How Sarbanes Oxley Act of 2022 changed the way businesses manage finances and ultimately costs [35:37] Cost Center Statements - what they are and what's on them [37:14] Flex Budgets and how they can help you in a challenging economy. And why you really need to know your business if you don't have a flex budget [43:30]The best advice Carolynn gives new RD's who are interested in working in a Food Service Management role or any new role as a dietitian

Marlisa Brown is a Registered Dietitian, Certified Diabetes Educator Author and Chef. She has been president of Total Wellness Inc., > 20 years, has a BS in Marketing and MS in Nutrition: she specializes in diabetes, obesity, CVD and GI disorders. Some Clients include; NY Jets, Kennedy Space Center, Hofstra and Adelphi Universities, Guardian Life, Brookhaven National Labs, Goldman Sachs Tiffany, Dean Witter Reynolds, Pall Corp, Bank of New York, Sony, Liz Claiborne, Ethicon and more. In addition Marlisa worked for Lackmann Culinary Services as their Wellness Coordinator > ten years. Marlisa has made numerous television appearancesincluding 5 years on “International Healthy Cooking” for AHA. She is author of “Gluten-Free Hassle Free”, and “Easy, Gluten-Free”, other contributions include: Shape, Food Service Management, Newsday, Parenting Magazine, Weight and Training for Dummies. She has developed many programs including, Richard Simmons' Food Mover Program, cookbooks, recipe cards, Kathy Smiths' Project You II for Diabetes, Jorge Cruises' 3-Hour Diet Cookbook, DR Vincent Pedres' Happy Gut & Leslie Sansones' Walk Away the Pounds. Marlisa is an NSA professional member, past president, media representative, PR chair of the New York State Dietetic Association, recipient of the 2011 Diabetes Educator of the Year and Emerging Dietetic LeaderAward from the AND, Dietitian of the year LIDA, Best Of Long Island L.I Press, and Community Service AwardCW.www.marlisaspeaks.net

Rathinavani 90.8 Community Radio Podcast on “Breastfeeding week” August 1 to 7 awarenes programs | Dr. Uma Mageswari,Professor, Dept Food Service Management and Dietetics,Avinashilingam Institute for Home Science and Higher Education for Women Coimbatore on the topic "Importance of colostrum"

Rathinavani 90.8 Community Radio Podcast on Awareness about The Breastfeeding week Dr.V.Premala Priyadharshini, Professor and Head, Dept Food Service Management and Dietetics , Avinashilingam Institute for home Science and Higher Education for Women Coimbatrore on the topic "Importance of colostrum"

Kenia Washington is the Owner of Dora Catherine's Catering Company and Private Chef Services, which serves the DC Metro area. The name is derived from her Grandmothers, Dora Morris and Catherine Washington, who she cooked alongside since she was 8. Kenia earned an Associates degree in Professional Cooking and Food Service Management. Her passions: cooking, teaching, and serving others. In 2016 Kenia experienced a health scare that changed her outlook food forever. Through this 4-year journey Kenia turned 100% Plant based and is turning her catering company fully plant based. Kenia's future plans are to continue serving the growing plant-based community, which serves local, fresh, mostly organic classic dishes with a touch of soul. She emulates the philosophy “fresh and local products are the best way to go". In addition to being an entrepreneur, Kenia is fostering 2 sweet boys. In today's podcast Kenia shares her health journey in healing rheumatoid arthritis, getting off meds, and she gives comfort soul food a whole new definition. Other topics discussed: environmental toxins, keto diet, processed vegan food, menstrual cycles and how the pandemic was a blessing for some people. Find Kenia Washington at:Website: www.doracatherines.comFacebook: @iamkeewashingtonInstagram: @ iamkeewashingtonYouTube: @iamkeewashington Join the Best Chefs in the World – Green Moustache Chef Certification - https://www.greenmoustache.com/chef-course Discussed on the PODCAST:Super-Size Me - https://bit.ly/3NYW52WWhat the Health - https://www.whatthehealthfilm.com/Forks Over Knifes - https://www.forksoverknives.com/the-film/Meet Your Meat - https://bit.ly/3EJn4w1Film - They Trying to Kill Us - https://www.theyretryingtokillus.com/Film - Dark Waters - https://bit.ly/3vdDiKvTabitha Brown - https://bit.ly/3KjmmXk Watch the trailer for Nicolette's new film Food Of Our Ancestors coming out soon in 2021 - https://bit.ly/3CIQyr1 If you are currently battling a Chronic Degenerative Disease, Nicolette is doing one on one consultations again. Go to www.nicolettericher.com to set up an appointment today! Our 22M Bike tour is still happening once the world returns to its new normal. Find out more about and support our 22 Million Campaign here - www.richerhealth.ca/ Join Nicolette at one of her retreats https://richerhealthretreatcentre.com/ Find out more about our non-profit society Sea to Sky Thrivers - https://seatoskythrivers.com/ Want to know more about Nicolette's Green Moustache Café's https://www.greenmoustache.com/ Sign up for the Eat Real to Heal Online Course - https://nicolettericher.com/eat-real-to-heal Buy the Eat Real to Heal Book here: https://amzn.to/3nMgEFG

This episode of TFT is for the aspiring regional F&B directors out there! Aaron visits with good friend Jonathan Pinsker and they commiserate and discuss the ins and out of being a regional director, some of the takeaways from their time operating during the height of COVID, and their tips for anyone looking to make the leap into a regional role in senior living. Jonathan Pinsker is the Regional Director of Culinary and Nutritional Services at Acts Retirement Life Communities and is based in Florida. He is a graduate of Johnson and Wales with an AOS in Culinary Arts and a BOS in Food Service Management. He has worked with some of the largest contract management companies at such global giants as Office Depot, Carnival Cruise Lines and American Express. Jonathan went back to school in 2015 and obtained an MBA in Hospitality Management from Lynn University. Tips From Trestle is a podcast focused on discussion about senior living food & hospitality. Hosted by Aaron Fish, he shares his thoughts, musings and discussions about the food & beverage operations, trends and happenings in the senior living industry. To support the podcast, click here: https://anchor.fm/tips-from-trestle/support Links: Acts Retirement Life Communities: www.actsretirement.org/ Jonathan Pinsker: www.linkedin.com/in/jonathan-pinsker-029a9b19/ Aaron Fish: www.linkedin.com/in/aaronfish Trestle Hospitality Concepts: www.trestlehospitalityconcepts.com --- Support this podcast: https://anchor.fm/tips-from-trestle/support

NUTRITION AND FOOD SERVICE MANAGEMENT offered by CENTENNIAL COLLEGEGood day ladies and gentlemen, this is IRC news, and I am Joy Stephen, an authorized Canadian Immigration practitioner bringing out this Education release from the Polinsys studios in Cambridge, Ontario. Today is the 23rd of April, 2022. ,  Education releases highlight opportunities for international students which a focus on course as well as resettlement opportunities for international students who is desirous of making Canada their future home. ,Today we are going to talk about the NUTRITION AND FOOD SERVICE MANAGEMENT offered by CENTENNIAL COLLEGE located in the town of Morningside Campus, Toronto in the beautiful province of Ontario. Let us now discuss this course and its attributes. This is a Regular Diploma program of Two years for those students who has 12 years of Schooling (Higher Secondary or higher). The requirement indicated here is the bare minimum. The student must also have earned a minimum score of 55. The IELTS or English language requirement for this program is 6 overall with minimum 5.5 in all bandsThis is what the education institution offering this course has to say about the program they are offering:The Nutrition and Food Service Management program at Centennial College is the longest established two-year program of its kind in the Greater Toronto Area.The Canadian Society of Nutrition Management (CSNM) accreditation body has awarded Centennial College's Nutrition and Food Service Management program the highest accreditation status for a fiveyear term (October 16, 2020, to September 15, 2025).Education Pathway:Qualified Nutrition and Food Service Management graduates may be eligible to participate in pathway programs with partnering institutions.Career Options:Food and Nutrition Manager/Dietary ManagerFood Service SupervisorDiet TechnicianQuality Risk Management Coordinator etcTherefore, if you have completed at least 12 years of Schooling (Higher Secondary or higher) and this course is to your liking, then, please contact edu@polinsys.ca for more information on admissions. If you completed your 12 years of schooling, that is all what is the minimum education requirement.If you are keen on learning about Canadian Permanent Residence pathway after studying a course in Canada, especially if you have work experience in your home country,   Please attend the FREE On-Demand webinar at a time convenient for you by visiting https://polinsys.com/p/ and then if you have any more doubts, please attend my free live webinar held every Fridays at the time indicated on my screen, The credentials to attend the webinar is also provided in the image. This is education release is brought to you by IRC news from the Polinsys studios in Cambridge, Ontario. Adios!

To give you a context about the rebellion mentioned in the title, our guest for the day chose hospitality to avoid the 'told you' statement from her parents. And that worked in her favour for today she is one of the most recognised overseas chefs of India. Aarthi Sampath is a New York-based renowned chef, restaurant consultant, food truck expert and TV personality, one of the industry's rising stars, now gaining popularity with her stint as judge on MasterChef Tamil.Born and raised in Mumbai, she began her culinary journey at IHM Jaipur. Post that, she forayed into the culinary world in the diverse kitchens of India at the prestigious Taj hotels and the curiosity for learning and exploring global cuisine took her to America where she specialized in Food Service Management and Baking and Pastry at one of the best culinary schools in the US; Johnson & Wales Culinary University. During her masters programme, she got the opportunity to intern at fabled Michelin-star Junoon in NYC, Where Aarthi was honored to work on The “Billionaire's Club Dinner” hosted by Prime Minister Modi at the Waldorf Astoria in NYC.Aarthi has made several appearances on American television, in their popular food contests. She made her latest television appearance on MasterChef Tamil's debut season where she was invited as a judge. Currently she is Head Chef at Chinese Tuxedo , a modern fine dining Asian restaurant in New York City. She is also the consultant chef for numerous restaurants and curates several high-end private dining experiences.On today's round, she talks about her passion for food, her struggles with stereotypes, what makes a great chef, the multiple food contests she's won, how can the industry get better and more inclusive, and what she's looking forward to in her shining career. You can find Chef Aarthi Sampth on Instagram & Youtube.You can follow Gauri on Instagram: @gauridevidayalTwitter: @gauridetailsYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: IVM Podcasts - Apps on Google Play or iOS: ‎IVM Podcasts, or any other podcast app.You can check out our website at https://shows.ivmpodcasts.com/featured

David Hernandez is all about helping people discover their full potential. Not just in health and fitness, but in life, by focusing on the mindset of success. He is the founder of Body by Purpose and the creator of the Elite Champion Fitness Academy, a company designed to equip individuals mentally and physically to reach their potential and fulfill their purpose in life. As an athlete, an international speaker, a Certified Personal Trainer {with the International Sports and Science Association (ISSA)}, a degree in Nutrition and Culinary Arts with a specialty in Food Service Management {from Johnson and Wales University,} and being in the fitness industry for over 15 years, he's gained the knowledge and expertise to help people from all walks of life and any fitness level, achieve their personal health and fitness goals. However, these strategies can be applied to every area of life, to create success where there once may have only been a string of failures. Hernandez joined me this week to tell me more. For more information: https://www.davidhernandez.co/home-page1608261752138 Facebook: @DavidHernandez Instagram: @davekhernandez Twitter: @davekhernandez

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

GUEST'S NAME: Utpal DigheCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chef Utpal Dighe's journey to the kitchen came after a long career as a courtroom trial attorney. For many years, while working in South Florida as an attorney, his passion for cooking grew until he finally made the decision to change professions.After closing his law practice, he enrolled at Johnson & Wales University where he earned his associates degree in Culinary Arts and a bachelor degree in Food Service Management. After working and gaining experience in both front of the house and back of the house positions in restaurants, hotels and catering companies, Chef Dighe decided to open up his own businesses. He currently is the owner / chef operator of Saborwala, an Indian-Latin fusion food virtual kitchen, and Samsara Creations, a private event and catering company. SOCIAL MEDIA:Websites:www.saborwala.comwww.samsarafood.comInstagram:@courtroom2kitchen@saborwala@samsara.creations Sign up for our email list / newsletter: https://chefroche.com/contact RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary SchoolStories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school insome way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkCSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network!Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

GUEST'S NAME: Christopher StruckCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Chris Struck credits his upbringing in a large, hybrid French-Deeply Southern US family in the coastal city of Destin, Florida as what incited his passion for food and beverage at an early age.He began cooking professionally within Chef Tim Creehan's fine dining restaurant group at the age of 14 and supplemented his formal restaurant apprenticeship with self-study trips to Europe, working in both kitchens and vineyards to gain greater knowledge of regional cuisines and wines.After completing his undergraduate degrees in Culinary Arts & Food Service Management at Johnson & Wales University, Struck gained certifications from the Wine & Spirits Education Trust, the Society of Wine Educators, the Court of Master Sommeliers Americas, and the Deutsche Wein und Sommelierschule in Koblenz, Germany. Struck also holds an Executive MBA in Food Marketing from Saint Joseph's University in Philadelphia.Restaurant experience has included opening 8 restaurants in both front and back of house capacities throughout his career, including being employed as the assistant sommelier at Racines NY and at Danny Meyer's flagship Union Square Café. Currently Chris is the Beverage Director at ilili Restaurant (www.iliIn.com) in New York City and is an Adjunct Lecturer in the Hospitality Management Department of the College of Technology at the City University of New York (CUNY) teaching beverage and marketing classes.INSTAGRAM: @chris_struckSign up for our email list / newsletter: https://chefroche.com/contact RATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary SchoolStories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school insome way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)CSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: https://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network!Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

In this episode #85, the hosts Naveen Samala & Sudhakar Nagandla interacted with another guest Prof. Rajsree Prof. Rajsree Gopal is a Hospitality professional with over 3 decades of rich experience in both Service Industry and Academics. Worked for leading Hotel chains like Taj Group of Hotels, Oakwood International and others as Head of the department and in Senior managerial positions.   She was a Professor and Head of Hotel Management in reputed Hotel Management Institutes and Hospitality Paper Setter for multiple subjects in Bangalore University. Training Head of Corporate Facilities and at present an Independent Hospitality Trainer and Consultant and Dheya Mentor.     She is A graduate in Nutrition, Dietetics and Food Service Management. Post-graduate in both Hotel Management and Public Administration and published numerous hospitality research Papers and articles. Was the Karnataka State and National Treasurer of PHA i.e. Professional Housekeepers Association.   Prof. Rajsree is the winner of Gemba Kaizen and Long Service in TAJ Group and Headed CSR Project for training underprivileged women.  Key Trainer for “KUSHI” project for training underprivileged women in Coorg in Hospitality ….An initiative of Tata Coffee. Rajsree's Tips: Defining Soft skills in layman terms Why do we need soft skills Hard skills vs Soft skills Are soft skills important for success? Key Soft skills How to develop soft skills How Soft skills transform or shape the personalities? Tips for those aspiring to MAKE BIG in their CAREER Enjoy the episode! Rajsree's LinkedIn Profile: https://www.linkedin.com/in/prof-rajsree-gopal-ba0a664a/   Dear #TGV Audience…Here is a chance to broadcast yourself

GUEST'S NAME: Ashten GarrettCULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FLBIO: Born and raised in Akron, Ohio, Ashten Garrett began his professional culinary career when he was 16 years old washing dishes in a high-end fine-dining restaurant. After graduating High School, Ashten was selected to be on the opening executive board for the ACF Young Chefs Club. He served for two years as the very first ACF Young Chefs Club Eastern Regional Vice President, before accepting his current role as an ACF Young Chefs Club Ambassador.Chef Garrett attended Johnson & Wales University in North Miami, Florida where he attained an Associate's Degree in Culinary Arts and a Bachelor's Degree in Hospitality & Food Service Management graduating summa cum laude. He then traveled to Italy, Spain and France cultivating his palate and culinary techniques while creating innovative and entrancing dishes. Ashten has been recognized for his multiple culinary and hospitality achievements in various organizations, including the James Beard Foundation, the National Black Chef's Association, the American Culinary Federation (ACF) and the World Association of Chefs' Societies (WACS).His most notable accomplishment includes winning on Food Network's Guys Grocery Games in 2020. Currently residing in Cleveland, Ohio, Chef Garrett is employed at the Marriott International at Key Tower as a senor culinary arts manager where he finds great pleasure creating wonderful culinary experiences for others to enjoy.Social Media: Website: www.chefashten.comEmail: letscook@chefashten.comInstagram:@am.garrettRATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChefIf you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)CSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: http://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network!Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

We are joined by C3 scholar and William Penn HS graduate Damien Cook on our 11th episode! Damien, a Food & Service Management major at Johnson & Wales University, talks about where he developed his passion for cooking, his incredible experience at Disney and where he hopes to be in 10 years. If you haven’t already, do yourself a favor and subscribe to the podcast, maybe even leave a review if you’d like.

Ray Sholes is a Certified Sommelier with the Court of Master Sommeliers. He has a discerning palate and is a passionate wine lover. He is known not only for his incredible tasting abilities and vast knowledge, but also for his friendly, relaxed and professional approach to wine education. Growing up in Compton, California Ray admits, “I come from a world where an education in fine wines, sake, craft brews, and spirits did not exist.” His fascination for wine took off after graduation from Johnson & Wales University where he earned his Bachelors of Food Service Management. His thirst for wine has taken him across the globe to vineyards where he learned and improved his skills beyond textbooks. He has spent over 10 years in the restaurant and hospitality industry where he has wine list creation, dynamic staff training and restaurant management under his belt. When he isn’t hosting tasting events, he works as the Beverage Account Manager, in the wine division, of a Miami Distribution Company.  Who he serves: Prominent yet underserved markets including but not limited to B.I.P.O.C.Young ProfessionalsMiami Sommeliers & Beverage ProfessionalsBeverage professionals globally Ages: 25 - 50  

This week the boys host Anastasia Brogan. She is a JWU graduate and a experienced chef in the kitchens. They discuss what it is like in the front of the house and back of the house.

In today's episode, I invite Meenu Agarwal, a clinical Dietitian in private practice in Singapore & advise clients globally on health and Nutrition. Meenu holds a Master's degree in Dietetics and Food Service Management. She also has a certificate in Nutrition and Child care, apart from graduation in Science. Her specialty is in advising clients on Weight Management, medical conditions like diabetes, cancer, acidity, arthritis, Pcod, IBS, Nutrition during pregnancy ( Post and Pre), menopause, Children Nutrition, sports nutrition, and how one can improve player performance by using Nutrition as a tool. Meenu has her practice for the last five years and served more than 2000 clients worldwide. Before being a nutritionist, she has also taught students Mathematics and Science in Ho Chi Minh City and India and worked as a web designer before that. She is very passionate about wholesome Nutrition and women's health, and without much further ado, let me get on with it. You can visit her website - http://www.foodnwellness.com for more insights on her practice and to reach out to her.

Registered Dietitian, Certified Diabetes Educator Author and Chef Marlisa Brown has been supporting patients managing nutrition related illnesses in Manhattan and on Long Island since the start of the COVID pandemic.  Today's she shares what is working for individuals living with diabetes, high blood pressure, and celiac disease as they navigate special diets during COVID.    Today we discuss The cause of binge eating in quarantine What to do when gluten free products can't be found in stores Why hydration is a crucial part of diabetes management How and why to include children in your cooking process   Marlisa has made numerous television appearances including 5 years on “International Healthy Cooking” for AHA. She is author of “Gluten-Free Hassle Free”,  and “Easy, Gluten-Free”, other contributions include: Shape, Food Service Management, Newsday, Parenting Magazine, Weight  and Training for Dummies.  She has developed many programs including, Richard Simmons’  Food Mover Program, cookbooks, recipe cards, Kathy Smiths’ Project You II for Diabetes, Jorge Cruises’ 3-Hour Diet Cookbook, Dr. Vincent Pedres’ Happy Gut & Leslie Sansones’ Walk Away the Pounds.  Resources   http://MarlisaSpeaks.com http:/www.linkedin.com/in/Marlisa-brown https://twitter.com/MarlisaBrownRD http://twellness.net/ http://glutenfreeez.com/

*NAME:* Luis Young *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, North Miami, FL *BIO:* Chef Luis Young started his career at a very young age in his hometown in Panama City, Panama. While all his school friends were playing during summer vacation, Luis was learning how to work the garde manger station at Eurasia. Soon after finishing high school, Luis got a cooking diploma from the Academia de Artes Culinarias in Panama. In 2008 Luis enrolled at Johnson & Wales University in North Miami, Florida where he earned an Associate Degree in Culinary Arts and a Bachelor’s Degree in Food Service Management. During his time at Johnson & Wales, Luis won several competitions, including the San Pellegrino Almost Famous Chef in 2010. Chef Young also has an interest in the front of the house and has earned several certifications in this area including one from the Society of Wine Educators, the Wine & Spirits Education Trust (WSET), and from The German Wine School in Koblenz Germany. In 2014, Luis traveled to San Sebastián, Spain where he successfully completed his Master Degree from The University of Mondragon at The Basque Culinary Center. His work represents the perfect match between luxury and simplicity. His technique evokes the highest levels of quality and attention to detail, maintaining a clean and fresh style. His food is a constant homage to great ingredients. Chef Luis’ professional experience has been forged in the world's finest kitchens, from his time as an intern at Martin Berasategui, Alinea, and the Celler De Can Roca, to his work as a professional at the French Laundry. A common thread is perceived through his work, which brings together a path of gastronomic excellence and a precedent of unique experiences with food and fine dining. *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, to family members and employers, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will sit with us, listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them along the way, and their dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RATINGS / REVIEW:* If you enjoy the podcast, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, in the Apple Podcasts app, search for the show, tap or click it, then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP:* Interested in sponsoring the podcast? Companies & Businesses please contact us at: culinaryschoolstories@gmail.com Individuals can donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com Chef Educator Podcast Website: http://www.chefeducator.com Main Website: http://www.chefroche.com YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/DrProfessorChef NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Atlanta" by Jingle Punks, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2020 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

There is almost no doubt that college campuses this fall will be a lot different from past years—assuming they actually can reopen following this spring’s coronavirus-forced shutdowns, that is. Issues like social distancing, sanitation measures, customer jitters and the banning of some traditional modes of operation such as self-service will force college dining programs to rethink how they operate while still providing quality meals and efficient service to their customers. Technology promises to play a big role in facilitating that transition, and Fresh ideas Food Service Management is one company that has been at the leading edge of embracing high-tech solutions. The FM Top 50 firm has already deployed technologies ranging from selfie-based dining hall check-in and an app allowing personalized customer service to a “panic button” that quickly alerts managers to problems and complaints and, most recently, a mobile ordering platform for all-you-care-to-eat dining hall stations. Bob Love as the company’s chief technology officer is the tip of the spear when it comes to Fresh Ideas’ high-tech operations. Here are his thoughts on how technologies the company is deploying can help campus dining programs meet the challenge of the post-COVID campus.

Clifford Smith discusses how to get your product into a hotel chain. BizSoup Talk Radio Podcast Episode 008 with John DeBevoise Clifford Smith is the founder and president of the Cookie Club of America. Clifford brings twenty-eight years’ experience in the management of for-profit organizations including the Board of Directors' governance and policy. Clifford has a proven ability to manage complex issues and large portfolios of responsibilities. An experienced senior-level planner and administrator, Clifford have implemented corporate management structures, policies, and procedures, operational systems and controls throughout his career. Clifford served as former President of 1st Net Technologies, Inc. Through public speaking engagements, he won over new clients and business relationships providing investor relations services for publicly traded companies. Conducted various relations workshops at several “Money Shows” and Regional Investment Banker’s Association Conferences in Washington, D.C. and San Francisco. Clifford was heavily involved in the opening of multiple food and beverage outlets, throughout five new full-service hotels, for the Marriott Corporation. Hotels included: Boston Copley, Long Island NY, Westchester NY, Newark Airport Marriott, and the New York City Marriott Marquis. Bachelor of Science Degree (B.S.) Food Service Management and Business Administration, from Montclair College in New Jersey. Associates of Applied Science Degree (AAS) in Hotel Restaurant Management with a Minor in Nutrition from Bergen Community College, Paramus, New Jersey.   Listen to this information packed BizSoup Talk Radio Podcast episode with Clifford Smith about getting your product into a hotel chain. ●     How the process of getting your product into a hotel chain can take a lot of time. ●     Why it’s important to small and gain the confidence of your local hotel first. ●     Where you can go to exhibit your product to get you noticed by hotels. ●     Why it’s imperative to know your limitations and not reach past them. Links Mentioned Turn your podcast into a book at www.marketdominationllc.com/PodcastOffer If you have a question about your product go to BizSoup.com Connect with Clifford Smith Website https://cookieclubofamerica.com/ Facebook https://www.facebook.com/pages/category/Wholesale-Bakery/Cookie-Club-of-America-162091961150853/ LinkedIN https://www.linkedin.com/in/clifford-smith-88940712          

Clifford Smith of the Cookie Club of America discusses the different changes and pivots he’s had to make in his company. BizSoup Talk Radio Podcast Episode 007 with John DeBevoise Clifford Smith is the founder and president of the Cookie Club of America. Clifford brings twenty-eight years’ experience in the management of for-profit organizations including the Board of Directors' governance and policy. Clifford has a proven ability to manage complex issues and large portfolios of responsibilities. An experienced senior-level planner and administrator, Clifford have implemented corporate management structures, policies, and procedures, operational systems and controls throughout his career. Clifford served as former President of 1st Net Technologies, Inc. Through public speaking engagements, he won over new clients and business relationships providing investor relations services for publicly traded companies. Conducted various relations workshops at several “Money Shows” and Regional Investment Banker’s Association Conferences in Washington, D.C. and San Francisco. Clifford was heavily involved in the opening of multiple food and beverage outlets, throughout five new full-service hotels, for the Marriott Corporation. Hotels included: Boston Copley, Long Island NY, Westchester NY, Newark Airport Marriott, and the New York City Marriott Marquis. Bachelor of Science Degree (B.S.) Food Service Management and Business Administration, from Montclair College in New Jersey. Associates of Applied Science Degree (AAS) in Hotel Restaurant Management with a Minor in Nutrition from Bergen Community College, Paramus, New Jersey. Listen to this information packed BizSoup Talk Radio Podcast episode with Clifford Smith about his company the Cookie Club of America and the different pivots he has made to keep his company going. ●     How there are many different moving parts to oversee to make sure a company runs smoothly. ●     How Clifford discovered using food as a . ●     Why it’s important to pick something to feature that has a global presence. ●     Why you should remain patient in the developing process. ●     How vital it is to have a good quality product. Links Mentioned Turn your podcast into a book at www.marketdominationllc.com/PodcastOffer If you have a question about your product go to BizSoup.com Connect with Clifford Smith Website https://cookieclubofamerica.com/ Facebook https://www.facebook.com/pages/category/Wholesale-Bakery/Cookie-Club-of-America-162091961150853/ LinkedIN https://www.linkedin.com/in/clifford-smith-88940712          

Welcome to La Batalla Podcast where we discuss daily issues! This the final show of the season and the last show of 2019!! Thank you, listeners! Our topic today is: Nutrition and Weight Loss In this show we air Part 2 of our interview with Allison Thibault MS, RDN, CDN, LDN. Allison, shares with us her thoughts on how to make healthier choices. Have something to share? Can you relate? Participate and add your comments to the comment section! Follow, subscribe and like us on SoundCloud, Apple Podcast and Stitcher! Don't forget to follow us on Instagram, Twitter @batallapodcast Find us on WordPress https://batallapodcast.home.blog/ Show Segments: •Colibri and Super La Vaca discuss: The Battle of the Bulge aka weight loss and sticking to your diet during the holidays. •Allison Thibault MS, RDN, CDN, LDN Interview: Discussion on Nutrition. •Colibri and SuperLaVaca final thoughts and message. All Music © for the show produced and edited by Myrna Ventura Thibault and is available for purchase at https://store.cdbaby.com/Artist/MyrnaThibault Exceptions when public domain music is used. Our invited guest- Allison Thibault is a highly qualified Registered Dietitian Nutritionist, Lead Clinical Nutritionist at RWJ Barnabas Health in the state of New Jersey and a Certified Nutritional Therapist. Allison is licensed in the state of New Jersey, New York and is currently pursuing her license in the state of Florida. Allison's passion, drive and ambition brought her to start VivaTotalHealth in February 2015, 2 months after graduating from the Nutrition and Dietetics Program at Montclair State University. Allison believes food heals. Food brings people together and can bring upon many emotions. “What we feed our body is what it will give to us in return”. Allison continued her education by completing the Nutritional Therapy Program at the Nutrition Therapy Institute in Denver, Colorado. Shortly after, she completed her Dietetic Internship through Montclair State University. Allison completed 1,232 supervised hours in Clinical Nutrition, Community Nutrition, and Food Service Management accredited program by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics Didactic Program in Dietetics. Allison has experience working with multi-disciplinary team of doctors including gastroenterologists, wound care specialists, fertility specialists, family care practitioners and surgeons. Responsibilities include optimizing patients nutritionally in chronic and acute wound healing, increase fertility and hormone balance and regulation, weight reduction, eating disorders, hyperlipidemia, obesity, metabolic disorder, hypercholesterolemia, pre-diabetes, diabetes, gestational diabetes, fatigue, stress, depression, anxiety, nutrient deficiency, poor planning and eating habits, sports and fitness nutrition. Allison has years of experience with athletes of all ages and sports in training, nutrition counseling and consulting. For more information visit Allison Thibault's website: www.vivatotalhealth.com

Welcome to La Batalla Podcast where we discuss daily issues! Our topic today is: Nutrition and Weight Loss In this show we air Part 1 of our interview with Allison Thibault MS, RDN, CDN, LDN. Allison, shares with us her thoughts on how to make healthier choices. Have something to share? Can you relate? Participate and add your comments to the comment section! Follow, subscribe and like us on SoundCloud, Apple Podcast and Stitcher! Don't forget to follow us on Instagram, Twitter @batallapodcast Find us on WordPress https://batallapodcast.home.blog/ Show Segments: •Colibri and Super La Vaca discuss: The Battle of the Bulge aka weight loss and sticking to your diet during the holidays. •Allison Thibault Interview: Discussion on Nutrition •Super La Vaca's Top Ten: https://thestir.cafemom.com/healthy_living/111144/10_ways_to_stick_to •All Music © for the show produced and edited by Myrna Ventura Thibault Our invited guest- Allison Thibault is a highly qualified Registered Dietitian Nutritionist, Lead Clinical Nutritionist at RWJ Barnabas Health in the state of New Jersey and a Certified Nutritional Therapist. In addition, she recently became licensed in the state of New York and is currently pursuing her license in the state of Florida. Allison's passion, drive and ambition brought her to start VivaTotalHealth in February 2015, 2 months after graduating from the Nutrition and Dietetics Program at Montclair State University. Allison believes food heals. Food brings people together and can bring upon many emotions. “What we feed our body is what it will give to us in return”. Allison continued her education by completing the Nutritional Therapy Program at the Nutrition Therapy Institute in Denver, Colorado. Shortly after, she completed her Dietetic Internship through Montclair State University. Allison completed 1,232 supervised hours in Clinical Nutrition, Community Nutrition, and Food Service Management accredited program by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics Didactic Program in Dietetics. Allison has experience working with multi-disciplinary team of doctors including gastroenterologists, wound care specialists, fertility specialists, family care practitioners and surgeons. Responsibilities include optimizing patients nutritionally in chronic and acute wound healing, increase fertility and hormone balance and regulation, weight reduction, eating disorders, hyperlipidemia, obesity, metabolic disorder, hypercholesterolemia, pre-diabetes, diabetes, gestational diabetes, fatigue, stress, depression, anxiety, nutrient deficiency, poor planning and eating habits, sports and fitness nutrition. Allison has years of experience with athletes of all ages and sports in training, nutrition counseling and consulting. For more information visit Allison Thibault's website: www.vivatotalhealth.com

November is National Diabetes Month.  There is a lot of misinformation out there about diabetes. As a number of us serve students living with diabetes, I’m excited to be have a national spokesperson for the American Association of Diabetes Educators (https://www.diabeteseducator.org) on today to clear up some of the confusion around diabetes management.      Marlisa is a Registered Dietitian, Certified Diabetes Educator Author and Chef.  She has been president of Total Wellness Inc., > 20 years, has a BS in Marketing and MS in Nutrition: she specializes in diabetes, cardiovascular disease and gastrointestinal disorders.   Marlisa has made numerous television appearances including 5 years on “International Healthy Cooking” for AHA. She is author of “Gluten-Free Hassle Free”,  and “Easy, Gluten-Free”, other contributions include: Shape, Food Service Management, Newsday, Parenting Magazine, Weight  and Training for Dummies.  She has developed many programs including, Richard Simmons’  Food Mover Program, cookbooks, recipe cards, Kathy Smiths’ Project You II for Diabetes, Jorge Cruises’ 3-Hour Diet Cookbook, DR Vincent Pedres’ Happy Gut & Leslie Sansones’ Walk Away the Pounds.  http://MarlisaSpeaks.com http:/www.linkedin.com/in/Marlisa-brown https://twitter.com/MarlisaBrownRD http://twellness.net/ http://glutenfreeez.com/

Interested in becoming a Registered Dietician? Certified Diabetes Educator? If so, you won't want to miss our conversation with Jill Boyce, RDN, CDE. Jill tells you everything that you need to know from education, to the application process, to training and internships. She has worked in a variety of settings from hospitals to private practice. Jill is on top of her profession and is a wealth of knowledge for anyone interested in entering this field. We also ask Jill about her undergraduate experiences at Merrimack College and the University of Maine at Orono. Anyone researching these colleges will enjoy Jill's take (she loved both schools). We also discuss Jill's Dietetic Internship at Oregon State University, and what her rotations were like there. Anyone needing private and professional nutrition advice can contact Jill at Savor: Food, Life & Health where she sees clients/patients by appointment. She assists clients with prevention, diabetes management, weight loss, fitness, management of chronic diseases, eating disorders, meal planning, budgeting and creating grocery lists. Even if you have no interest in becoming a Registered Dietician, we know that you will enjoy our conversation with Jill. She is smart, friendly and interesting! Her strong passion for her career and her concern for her patients comes through in this interview.Join Our Podcast Email List! Follow Our Podcast:Website: Listen To Our Podcast HereYouTube Channel Twitter LinkedIn Facebook InstagramAll Things College and CareerMeg's LinkedIn Bobbie's LinkedIn Music Production: Lena Keller: lena.m.keller@gmail.comTechnical Production: Richard BarnettSHOW NOTES:FNCE: Food & Nutrition Conference & ExpoCDE: Certified Diabetes EducatorCamp CarefreeFacebook Page: Savor Food, Life & Health

Thomas Marlow grew up in Upstate New York before moving to Charlotte, North Carolina to study Culinary Arts and Food Service Management at Johnson & Wales University. He spent time in Singapore and Thailand developing his personal style and passion for cooking. He joined Harper’s Restaurant Group in 2009, starting at Mimosa Grill, and moved through a number of their properties under Executive Chef Jon Fortes. He has come full circle and is now the Executive Chef at the award winning restaurant Mimosa Grill in Uptown Charlotte. Heritage Radio Network On Tour is powered by Simplecast.

Beginning with a love of food and with Julia Child as an inspiration, Dannella has worked in the culinary and special events field since the age of 16. She has degrees in Culinary Arts and Food Service Management from Johnson and Wales University. Among other awards, she has earned Gold Medals in both London and Germany for International Culinary Competitions. Learn more about your ad choices. Visit megaphone.fm/adchoices

Master of Wine Peter Marks' Career, About Napa Valley & Constellation Brand Wines, On Travel Radio Show: During this segment Peter Marks, Master of Wine, talks about his 35 year career in the wine industry and how he started in the retail section of the business before moving to Napa Valley when he started to work with COPIA, The American Center for Wine, Food and Arts, founded by Julia Child and Robert Mondavi, and had "good run there for 7 years" but it fell on hard times after the 2008 recession and was closed down. Now he is at Constellation Brands, the largest luxury wine company, and his main task is educating the public on wines which he enjoys tremendously. The list of wineries under the Constellation umbrella is certainly impressive and extends beyond California to Canada and Italy. Paul Lasley, a wine journalist for a time, brings a vast knowledge of wine, food and travel is always a great addition to the interviews with wine river cruise hosts for AmaWaterways. Peter Marks is the first Master of Wine he encountered when putting together the AmaWaterways-On Travel Podcast Series and he hopes to interview him again. For more about AmaWaterways go to www.AmaWaterways.com. About Peter Marks, Master of Wine: Peter Marks is one of only 24 Masters of Wine residing in the U.S. In 1995, he passed the rigorous MW exam and became the first American to garner the Madame Bollinger Foundation Award which is bestowed to the MW candidate with the highest tasting score. Peter graduated from UC Davis in 1976 with a BS degree with highest honors in Food Service Management and became interested in wine while attending a number of viticulture and enology classes. Since entering the wine trade in 1981, he has held the positions of Director of Wine at the upscale Draeger’s Supermarkets in the San Francisco Bay Area, Chief Wine Merchant at the on-line wine retailer Wine.com, and Senior Vice President of Wine at COPIA, the American Center for Wine, Food & the Arts. Peter is also a member of the Society of Wine Educators; Education Coordinator for the Institute of Masters of Wine tasting exam in the US; is on the Board of Directors of the Napa Valley Wine Library and judges many international wine competitions.

Peter Marks on Becoming Master of Wine, Grueling Written Exams & Blind Tastings, Only 32 in North America: In a fascinating segment of the On Travel Radio Show, co-hosted by Paul Lasley, it is revealed by the guest that he is a Master of Wine which brings a sense of deep recognition from the host. Paul Lasley says that this title is a "recognition of true genius" and he wants to know about the regimen to obtain such a lofty title. Marks notes that there are only 32 Masters of Wine in North America and that becoming is a "truly humbling experience." For this reason, when he gives lectures about wine, Peter Marks always thinks about his struggles in the program to remind himself that "we all must start somewhere." There are various classes during the year, held around the world, and every student is assigned a mentor to perform various assignments. The final exam consists of a three day blind tasting tests that involve white the first day, red the second day and sparkling & desert wines the third day, but they can always throw in a curve ball on the last day. In contrast to Master of Wine and Master Sommelier taste tests, the MW are asked to identify grape variety or region, wine making techniques, describe the quality and asses the maturity, commercial position and more. Marks notes that applying your knowledge to a business environment like is a wine is best served in a glass, in a white tablecloth restaurant, etc. Then a five-day written exam where, unlike the blind tasting, one can use a computer. After that the Master of Wine candidate writes the equivalent of a dessertation to finally become a Master of Wine, which puts one in rarefied part of the wine business. For more about AmaWaterways go to www.AmaWaterways.com About Peter Marks, Master of Wine: Peter Marks is one of only 24 Masters of Wine residing in the U.S. In 1995, he passed the rigorous MW exam and became the first American to garner the Madame Bollinger Foundation Award which is bestowed to the MW candidate with the highest tasting score. Peter graduated from UC Davis in 1976 with a BS degree with highest honors in Food Service Management and became interested in wine while attending a number of viticulture and enology classes. Since entering the wine trade in 1981, he has held the positions of Director of Wine at the upscale Draeger’s Supermarkets in the San Francisco Bay Area, Chief Wine Merchant at the on-line wine retailer Wine.com, and Senior Vice President of Wine at COPIA, the American Center for Wine, Food & the Arts. Peter is also a member of the Society of Wine Educators; Education Coordinator for the Institute of Masters of Wine tasting exam in the US; is on the Board of Directors of the Napa Valley Wine Library and judges many international wine competitions.

Full Radio Show, Peter Marks, Master of Wine, on Wines & Hosting AmaWaterways Wine River Cruise: This is the full radio show of Peter Marks being interviewed by Paul Lasley, co-host of the On Travel Radio Show, about the wine industry, being a Master of Wine, becoming a Master of Wine and hosting an AmaWaterways Luxury Wine River Cruise as a Master of Wine. Paul Lasley was duly impressed by upon learning that his guest was a Master of Wine and wanted to know about the regimen Peter Marks had to go through to achieve such a lofty title in the wine world. Marks talks about that and the fantastic time he has educating people about wine during the AmaWaterways Wine River Cruise, from Paris to Normandy on the Seine River, and in general. He told Paul that becoming a Master of Wine was a humbling experience and he never forgets that when standing in front of an audience. He says to himself, "Don't get arrogant, we all had to start somewhere." Peter Marks said that his AmaWaterways Wine River Cruise was one of the best vacations he had ever had and his wife, who is a chef, was in complete agreement. AmaWaterways knows how to create a fantastic atmosphere and had terrific wines on board and great wine related activities for their clients. Chef on board created fantastic dishes for their wine tastings and the staff attending to their every need. Clearly it is the best river cruise line in the travel industry. About Peter Marks, Master of Wine: Peter Marks is one of only 24 Masters of Wine residing in the U.S. In 1995, he passed the rigorous MW exam and became the first American to garner the Madame Bollinger Foundation Award which is bestowed to the MW candidate with the highest tasting score. Peter graduated from UC Davis in 1976 with a BS degree with highest honors in Food Service Management and became interested in wine while attending a number of viticulture and enology classes. Since entering the wine trade in 1981, he has held the positions of Director of Wine at the upscale Draeger’s Supermarkets in the San Francisco Bay Area, Chief Wine Merchant at the on-line wine retailer Wine.com, and Senior Vice President of Wine at COPIA, the American Center for Wine, Food & the Arts. Peter is also a member of the Society of Wine Educators; Education Coordinator for the Institute of Masters of Wine tasting exam in the US; is on the Board of Directors of the Napa Valley Wine Library and judges many international wine competitions.

Peter Marks, Master of Wine, on Fantastic AmaWaterways Wine River Cruise from Paris to Normandy: There are only 41 Masters of Wine in North America and Peter Marks, based in Napa Valley, is one of them. He hosted an AmaWaterways Wine River Cruise from Paris to Normandy on the Seine River and had an absolutely fabulous time. His wine, who has traveled extensively, told him it was her third favorite vacation, the honeymoon and a trip to San Francisco Giants spring training being the other two. Marks found it so nice that one just gets off the ship and steps into the middle of town, with nice restaurants, open markets and more just waiting to be patronized. Marks always enjoys educating people about wine and the passengers on board were eager to learn about wine, food and travel. AmaWaterways provides luxurious accommodations on the ship, five star cuisine with the chefs more than willing to create special dishes for the wine seminars, multiple level shore excursions, arranged tours of local vineyards on wine river cruses, nightly entertainment, free flowing champagne at breakfast, beer and wine at lunch at dinner and buffet style or sit down meals. a personal dining area that every guest can access during their cruise and much more. Wine experts like Peter Marks, who is an exceptional one, have two things they say all the time to those learning about wine; 1) Local wines should be consumed with local foods, especially in areas like Europe, because they have been evolving together for hundreds if not thousands of years; 2) Drink wines that suite your tastes and not wines that some expert, or supposed expert, tells you is the wine to drink. Personal preference is vital to enjoying wines. About Peter Marks, Master of Wine: Peter Marks is one of only 24 Masters of Wine residing in the U.S. In 1995, he passed the rigorous MW exam and became the first American to garner the Madame Bollinger Foundation Award which is bestowed to the MW candidate with the highest tasting score. Peter graduated from UC Davis in 1976 with a BS degree with highest honors in Food Service Management and became interested in wine while attending a number of viticulture and enology classes. Since entering the wine trade in 1981, he has held the positions of Director of Wine at the upscale Draeger’s Supermarkets in the San Francisco Bay Area, Chief Wine Merchant at the on-line wine retailer Wine.com, and Senior Vice President of Wine at COPIA, the American Center for Wine, Food & the Arts. Peter is also a member of the Society of Wine Educators; Education Coordinator for the Institute of Masters of Wine tasting exam in the US; is on the Board of Directors of the Napa Valley Wine Library and judges many international wine competitions. For more about AmaWaterways go to www.AmaWaterways.com

Join me for an hour long interview with Gluten Free Chef Rob, Robert Landolphi, author of "Gluten Free Everyday". Chef Rob has earned a Bachelor of Arts Degree in Culinary Arts and Food Service Management. He also completed a Certified Culinary Arts Instructor program at Central Connecticut State University. Rob’s media credits: Rob has been interviewed on numerous “Food Talk” radio programs, including “Everyday Food” on the Martha Stewart Living Satellite Channel; producing and hosting the “Mangia Radio” show; writing and hosting the cooking show “Food for the Journey”; Food Network’s “How Do You Iron Chef?”; hosting the University of Connecticut’s Annual Culinary Olympics, and on the new cable food program “Boy Meets Still.” He was recently invited to appear on CBS, “The Early Show”. Rob has made appearances on WTNH “Connecticut Style” News, NBC 30 News and the “Better Connecticut” talk show program. Hear Rob's story; learn about gluten-free ingredients and their purposes; learn inspiring recipes; and have some fun with us! Leave your questions for Rob on Facebook @carlaspacher.

Join me for an hour long interview with Gluten Free Chef Rob, Robert Landolphi, author of "Gluten Free Everyday". Chef Rob has earned a Bachelor of Arts Degree in Culinary Arts and Food Service Management. He also completed a Certified Culinary Arts Instructor program at Central Connecticut State University. Rob’s media credits: Rob has been interviewed on numerous “Food Talk” radio programs, including “Everyday Food” on the Martha Stewart Living Satellite Channel; producing and hosting the “Mangia Radio” show; writing and hosting the cooking show “Food for the Journey”; Food Network’s “How Do You Iron Chef?”; hosting the University of Connecticut’s Annual Culinary Olympics, and on the new cable food program “Boy Meets Still.” He was recently invited to appear on CBS, “The Early Show”. Rob has made appearances on WTNH “Connecticut Style” News, NBC 30 News and the “Better Connecticut” talk show program. Hear Rob's story; learn about gluten-free ingredients and their purposes; learn inspiring recipes; and have some fun with us! Leave your questions for Rob on Facebook @carlaspacher.