Podcasts about founder chef

  Struggling to find purpose after the pandemic's disruptions? You're not alone. In this episode, Winnie Yee-Lakhani, Founder & Chef of Smoke Queen Barbeque, shares her inspiring story of resilience and reinvention. What You'll Learn: - Overcoming the difficulty of laying off employees. - Channeling passion into a new dream career. - Building a thriving business despite online negativity. - Organic social media marketing strategies for success. - Plus, hear how Winnie landed features on The Kelly Clarkson Show, The New York Times, and Eater LA – without a PR team! Connect with Winnie: - Website: www.smokequeenbbq.com (SEO: Smoke Queen BBQ) - Instagram: @smokequeenbbq (SEO: Smoke Queen BBQ Instagram) - Bonus: Catch Winnie on Food Network's BBQ Brawl, which premiered on Monday, May 9, 2022! (SEO: BBQ Brawl Food Network) Connect with Samorn: - LinkedIn:  www.linkedin.com/in/samornselim. - Book:   “Belonging: Self Love Lessons From A Workaholic Depressed Insomniac Lawyer” at https://tinyurl.com/swpc578c. - Weekly career tips by signing up for our newsletter at www.careerunicorns.com. - 1:1 coaching:  Send a message at www.careerunicorns.com for a free consultation.

Do yourself a favor & get these chocolate bars…possibly the smartest chef we've ever interviewed…Venezuelan AND German…talk about some of the best foods on both sides…never too late to follow your dreams…entrepreneurial myopia…Ish would make the BEST taste tester…don't just eat these, savor them…S'mores in a bar form? Yes, please…for the record, its pronounced ‘chew-wow'…let's all be Chief Joy Activators…why not be sustainable where possible…who doesn't love some dulce de leche... Theme Song: Pero Let Me Freestyle, composed by Michael Angelo Lomlplex - the Official Gay Guy Pero…Let Me Tell You shop: https://www.teepublic.com/stores/pero-let-me-tell-you-podcast?ref_id=26603 FL Dairy: FloridaMilk.com or lechedeflorida.com Use PERO20 for 20% off at The Perfect Jean: https://theperfectjean.nyc

Delighted to be in conversation with Jasmine Mitchell, Chef and Founder of J. Carmels living in Michigan, USA. She is is Pastry Chef whose viral desserts led over 65,000 plus home-based bakers to make tasty and beautiful treats confidently. She has been featured in a variety of publications including BlackExcellence.com, Parade ,FOX NEWS Digital, SELF, The List and the prominent local news TV segment WXYZ . In this episode we talk about her journey from Store Manager at Forever 21 to becoming a Home Baker and then Founder of J. Carmels. She is a self-made Chef and now turned Author of "All Things Cake, Your Guide to Creating Cakes That Will be the Life of the Party". You will be fascinated by this StartUp journey which is packed with golden nuggets to get you inspired to move your idea forward. To continue the conversation with Jasmine follow her on Instagram. I would love to get your feedback always so please do connect with me here at https://ireniaroussel.org and subscribe to the blog nuggets and and this podcast. I invite you to head over to the sister podcast, the Canadian Side Hustle and Business Podcast to check out the fantastic Canadian guests. Thank you for your support as always. --- Send in a voice message: https://podcasters.spotify.com/pod/show/irenia/message

Jocelyn Harris is an avid food warrior, invisible disability fighter, and a brain aneurysm and stroke survivor. After a wonderful career at Disney, she left to focus on her own baking project and opened a bakery called SugaPlump Pastries in Austin, TX. Then came her 100+ pound weight loss journey. She started developing more and more recipes that showcased healthier ingredients.

Cop-turned-Chef Wayne Carrington (@officialchefwayne) found inspiration to enter the restaurant business from the 2008 movie The Ramen Girl. He acted on his big idea and has now built a brilliant food empire. Listen to this interview to learn about mentorship, being a constant learner, and creating a strong family business. Sponsored by: Toast Restaurant Point of Sale — https://bit.ly/3vpeVsc DAVO Sales Tax — https://bit.ly/3rf2BcB AtmosphereTV — https://bit.ly/3Mbc2TZ

Cop-turned-Chef Wayne Carrington (@officialchefwayne) found inspiration to enter the restaurant business from the 2008 movie The Ramen Girl. He acted on his big idea and has now built a brilliant food empire. Listen to this interview to learn about mentorship, being a constant learner, and creating a strong family business. Sponsored by: Toast Restaurant Point of Sale — DAVO Sales Tax —  AtmosphereTV —

Eric Huang grew up in a Chinese restaurant in New York. Like most first-generation Asian immigrants, his parents (*ahem) strongly encourage him to steer clear of the restaurant industry. In fact, they wouldn't even allow him to cook at home! Instead, he was introduced to classical music training and had to keep his fingers safe for the cello. Practice made perfect, and Eric was accepted at the prestigious Juilliard School, where he was eventually expelled and worked his way onto the campus at Northwestern University. But the restaurant life called his name. Huang finally enrolled and graduated from The Culinary Institute of America, and his chef career was born. Eric has an impressive resume, having worked behind the stoves at such renowned New York City restaurants, Café Boulud and Gramercy Tavern, and eventually rising to Sous Chef at Michelin starred the legendary Eleven Madison Park. After 10 years in fine dining, Eric started the process of opening his own restaurant - but Covid-19 had other plans. Huang didn't sit on his hands, though. He began serving up fried chicken as a pop-up at his uncle's restaurant and is now onto his new brick-and-mortar location in Brooklyn with his concept, Pecking House. Exclusive Sponsor Plate IQ - head over to PlateIQ.com, book a demo, mention the show, and save 25%!!!!

Chef Day Radley is the founder of THE VEGAN CHEF SCHOOL, created to provide the vegan movement with progressive learning and innovation.  As a newbie vegan chef, in 2010, Chef Day Radley expected to dive into a world where her fellow chefs adored their work; creating dishes with love, pushing back the boundaries of cruelty free food.....sadly this wan't to be the case. It was 2010 and Chef Radley was working in her first pro-chef job. The kitchen was a maelstrom of grumpy, tetchy chefs, barking at each other whilst churning out food with as much care as a factory robot. Any love for food resided solely with her. The rest of the ‘team' were not vegan or vegetarian and couldn't care less about cross contamination. They were grown boys stuck in a career that was the best of a limited choice given them at age 16; work as a mechanic, builder or chef.  For many, becoming a chef seemed like the easy choice. The long unsociable hours, minimum wage and sweaty, greasy conditions soon makes it clear that it is far from easy. This is a persistent problem in UK kitchens and one that adds to our terrible reputation for a severe lack of culinary finesse. When you pair that with the vegan movement the consequences could be even more severe; it has the potential to limit the growth of veganism.  You can find out more about Chef Day Radley & The Vegan Chef School at this link. Discover & support The Bloody Vegans Podcast here This is a Bloody Vegans Production.

5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo... ------------------------------------------------------------------------- Dr. Alan Goldhamer is the co-founder of TrueNorth Health Center, a state-of-the-art facility that provides medical and chiropractic services, psychotherapy and counseling, as well as massage and bodywork. He is also director of the Center's groundbreaking residential health education program. Articulate, inspiring and energetic, Dr. Goldhamer is one of the most pioneering and dedicated visionaries in health today. An outspoken professional who doesn't shy away from a spirited debate, he is deeply committed to helping people stuck in self-destructive cycles reclaim their ability to change their lives. Dr. Goldhamer has supervised the fasts of thousands of patients. Under his guidance, the Center has become one of the premier training facilities for doctors wishing to gain certification in the supervision of therapeutic fasting. Dr. Goldhamer was the principal investigator in two landmark studies. The first: "Medically Supervised Water-Only Fasting in the Treatment of Hypertension" appeared in the June 2001 issue of the Journal of Manipulative and Physiological Therapeutics. Its publication marked a turning point in the evolution of evidence supporting the benefits of water-only fasting. The second study: "Medically Supervised Water-Only Fasting in the Treatment of Borderline Hypertension," appeared in the October 2002 issue of the Journal of Alternative and Complementary Medicine. Currently, Dr. Goldhamer is directing a team that is developing a prospective study, incorporating random assignment and long-term follow-up on the cost and clinical outcomes in the treatment of diabetes and high blood pressure with fasting and a health-promoting diet. After completing his chiropractic education at Western States Chiropractic College in Portland, Oregon, Dr. Goldhamer traveled to Australia, where he became licensed as an osteopathic physician. He is the author of The Health Promoting Cookbook and co-author of The Pleasure Trap: Mastering The Hidden Force That Undermines Health and Happiness. For coaching services: https://www.healthpromoting.com/clini... To register for a stay at TrueNorth: https://www.healthpromoting.com/regis... If you enjoyed today's Q & A you might also enjoy these video of Dr. Goldhamer: https://www.youtube.com/watch?v=tSbe-... https://www.youtube.com/watch?v=EeQD5... https://www.youtube.com/watch?v=XAHjQ... https://www.youtube.com/watch?v=_AEVK... https://www.youtube.com/watch?v=ZAwq-... https://www.youtube.com/watch?v=7tRcv... https://www.youtube.com/watch?v=TuC_m... https://www.youtube.com/watch?v=XPF7y... https://www.youtube.com/watch?v=loysd... https://www.youtube.com/watch?v=w4E2o... ------------------------------------------------------------------------- TIME CODE: 00:00 Guest introduction and TrueNorth guest week recap 0:04:45 Viewer and Chef AJ Q & A for Dr. Goldhamer 1:20:15 Final thoughts and important message from Dr. Goldhamer

As chef and co-owner of La Petite Pierre, Suzy DeYoung served sitting presidents, celebrities, and countless other people. She loved the challenge and creativity—until she didn't anymore. She felt stuck because leaving the catering business would mean leaving her business partner—one of her two sisters—without a chef. On episode 96, Suzy explains how she gained the courage to leave La Petite Pierre and how her passion for curbing food waste led her to start La Soupe in 2014. Today, the food rescue non-profit has 29 employees, receives about 25,000 pounds of food each week, and re-distributes it to food-insecure Cincinnatians and other outlets. Show Notes: - Find more about La Soupe: https://lasoupe.org/

Filipino gastronomy is unique and has to be celebrated. Allow me to share the story of Chef Isi Laureano, a passionate Filipina chef and her thrive during the pandemic. Get to know her thoughts about that one Filipino dish that has the potential in the world stage.

Michelle Ayers, or "Chef Shel," has known her way around Lynchburg kitchens for years. But she only recently took the leap to become a business owner named after her old residence main feature, a purple door. She grew up around a family of fire fighters so cooking large meals was not uncommon. So when it came time to start up her catering company she wanted something unique. Enter her famous grazing boards. Join us as we share her story. Also, she is in the running for "Favorite Chef" which you can vote for at https://favchef.com/2021/michelle-ayers?fbclid=IwAR0Y3eSasD6mcA8NJJ51Hxe17E8MjTHd2wPq6KlL-_HLcgi2HI4EGbhmBKk To get more info about her or to order visit www.purpledoorcatering.com You can also catch Chef Shel on Facebook or Instagram @purpledoorgourmetkitchen Andy Young shares a new business owner/community leader each week on Wednesday. So be sure to like, share and subscribe so you never miss an episode. You can keep up with Andy on Facebook & Instagram @MtnMoneyMan --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Chef Ivy started down the road of creating culinary excellence because she wanted healthy food that didn't taste bad. She wasn't actually a Chef at that point though. She has spent a career of giving back to the community with her social work. But now she is giving back with healthy meals and second chances for people that are looking for work. You can catch her on Facebook at www.facebook.com/2birdsmealprep or Instagram www.instagram.com/2birdsmealprep You can view her items every week and signup for her email list at www.2birdsmealprep.com Andy Young, The Mountain Money Man, works with business owners and others concerned about maximizing their financial life every day when he isn't interviewing them to hear their stories. You can catch him online at Facebook www.facebook.com/mtnmoneyman or Instagram www.instagram.com/mtnmoneyman --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Today's show: Join us At the Counter for a dive deep interview with our award-winning guest Chef Joanne Chang, Flour Bakery + Café founder, plus stories about Peep on A Perch, Jennifer Garner's fake cooking show becoming real, rumors that the GBBO is full of sabotage, and a FRIENDS flavored ice cream! Full show notes: http://bit.ly/KneadtoKnow6Hot From The Oven:Let’s talk about The Rock's banana pancake recipe, Jennifer Garner possibly getting a REAL cooking show, a Friends flavored ice cream, and Women's History Month.Ask Gemma: This one you won't want to miss! Mia gets Gemma’s professional take on Peeps, working in the foodservice industry, and more.At The Counter Guest: Joanne Chang is incredible. She's a cookbook author, James Beard Award-winning chef, and the founder AND pastry chef of Flour Bakery + Café — a premiere baking destination here in the US. Find her on Instagram here: https://www.instagram.com/joannebchang/Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingFind the whole list of show notes, including links and sources, here: http://bit.ly/KneadtoKnow6We’d love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network’s Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT MIA BRABHAMMia Brabham is a writer, host, and digital personality with a love for people, hearty conversation, and anything hot from the oven. With over two million video views on her YouTube channel, a series of blogs that have reached hundreds, and a debut book that’s reached readers all over the world, she’s always looking to inspire and empower people to be themselves. When she’s not working or writing, Mia is probably gathering a group of friends for karaoke, planning her next day trip, or baking banana bread.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU joy every day through baking.The Knead to Know Podcast is our first new Bold Baking Network show where you can get the hottest buzz in baking every week. #baking #bakingpodcast

On Having A Cuppa Chris heads back to Kenora, Ontario to enjoy a refill with good friend Jay Barnard. Jay is a chef, entrepreneur, television personality and social media influencer - he has had a journey of addiction, criminal conviction, Recovery and culinary delight as the two delve into many follow-up topics of Recovery. The two engage in subtle ribaldry as well about their mutual dark days and Chris reads some Tweets that has the two of them in stitches. Jay has also been nominated for Best Chef by Bon Appetit Magazine!!! Follow Jay Barnard on IG and Facebook at Chef Recovery and The Recovery Couple. For more info - visit www.chrisnell.co.za or for bookings - info@chrisnell.co.za

Today, I am joined by an amazing friend, Munzzy Uddin, Co-Founder & Chef of The Table as she shares her secret ingredients to her success. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/offthecuffgems/support

Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef,  and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef  at Foxtail; a seasonally driven experiential at home dining concept. Check out Eat That Frog by Brian Tracy as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Clear eyes, full hearts, can't lose." In today's episode with Page Pressley we will discuss: Working for free - the benefits Breaking bad habits in the kitchen NOT cooking with recipes If you want something you have to go get it Managing precision and volume Incentive Substance abuse in the industry Emotional intelligence How to teach culture Achieving balance The significance of networking in the industry Opening 5 restaurants in 18 months Opening vs. Operating an existing restaurant Becoming investable Dinner clubs! Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Clarity What is your biggest weakness? Balance What's one question you ask or thing you look for during an interview? What do you do outside work? What's a current challenge? How are you dealing with it? Time management Share one code of conduct or behavior you teach your team. Approach everything with love What is one uncommon standard of service you teach your staff? Approach everything with love What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Ask what they can do for the people who are serving them Name one service you've hired. Web design - Helms Workshop What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? A general better understanding of how internet connections work If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Always show up for the people who show up for you Clear eyes, full hearts, can't lose No amount of work or professional success is worth significant personal sacrifice Contact info: Check out the Fox Tales podcast hosted by Page. Foxtails website info@foxtailsupper.com Social handles: Twitter: @pagepressley Instagram: @pagepressley Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Page Pressley for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Today I sat down with Nancy Montuori, a health and wellness advocate, author, chef, consultant and certified plant-based specialist who champions compassionate living through her plant-based cooking blog, Ordinary Vegan. The unifying idea for Ordinary Vegan is to encourage people to be part of a healthy and compassionate community. Ordinary Vegan, LLC (based out of LA)This series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPT[00:00:10] Hi, I'm Patricia, and this is Investigating Vegan Life with Patricia Kathleen. This series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. Our inquiry is an effort to examine the variety of industries and lifestyle tenants in the world of Vegan life. To that end, we will cover topics that have revealed themselves as common and integral when exploring veganism. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who like myself, find great value in hearing the expertise and opinions of individuals who have dedicated their work and lives to their ideals, you can find information about myself and my podcast at Patricia Kathleen dot com. Welcome to investigating Vegan life. Now let's start the conversation.  [00:01:13] Hi, everyone, welcome back. I am your host, Patricia. And today I am sitting down with Nancy Mantuori.  [00:01:19] Nancy is the founder, chef, cookbook author and podcast host. She is the owner of Ordinary Vegan. You can locate her online at ordinary Vegan dot net.  [00:01:30] Welcome, Nancy. Hi. Thank you so much for having me. I'm very excited.  [00:01:34] I'm excited to have you, too. I can't wait to climb through ordinary Vegan.  [00:01:38] And you have kind of a prolific empire under that umbrella with your podcast and cookbook and you're a chef. So I really want to climb to you everything that you're doing for everyone listening and watching. Perhaps we first I'm going to give you a roadmap of today's podcast and then I'll give you a brief bio of Nancy prior to peppering her with questions. So a roadmap of today's podcast. We'll first look at Nancy's academic background. Early professional life and kind of get a sense of the platform from which she's coming. And then we'll unpack ordinary Vegan, the Web site, the services, all of the different attributes that it offers in both its clients and viewership. And then we might look at unpacking some of the ordinary Vegan podcast that has kind of a prolific history. And then we'll turn our efforts towards looking at goals that Nancy might have for the next one to three years, both personally and as well as a business level. I know that that rhetoric has changed for a great deal of our society as of late. And we'll wrap everything up with advice that Nancy may have for those of you who are looking to get involved in some of her efforts or perhaps emulate some of the success that she has had over the past trajectory of her professional life. A quick bio on Nancy. Nancy Mantri was born in Winthrop, Massachusetts, for twenty three years. She worked for Warner Brothers Records, helping develop the careers of multiple music artists, icons including Joni Mitchell and Prince. In 2011, a serendipitous event changed her life. She went to see a movie called Forks Over Knives and left that movie convinced of the connection between animal protein and chronic disease. From that moment on, Nancy devoted her life to trying to help others live a long and healthy life with a plant based diet. Through her podcast, Ordinary Vegan, her website and her social media, ordinary Vegan became a beacon for those seeking health and wellness. Nancy just released her new cookbook entitled Defy the Easy Five Ingredient Vegan Cookbook. So I'm excited to kind of climb through all of that with you. Nancy and I love the genesis of your Vegan journey. Forks Over Knives is a favorite in my household as well. Prior to getting into what you're doing currently, can you set us like this stage for your academic background or your early professional life? Everything that kind of brought you to now or perhaps the moment that you saw forks over knives?  [00:04:00] Well, you know, my professional life was always to just be next to music. I mean, and to this day, that's really my number one love besides health and wellness. But I just you know, I kept I I decided that in my lifetime that's what I was going to do with my life. And I just got next to it. I started working at a record store. And then we had Lee Warner Brothers heard about me that I was bugging radio stations to play like the police. And. Yeah. And Rickie Lee Jones. And one day they just came in and made an offer to me to come work for them. And I mean, it was like five times the amount I was being paid. I was gonna have an expense account and I had to be at the Doobie Brothers concert on Saturday night so that to introduce them to radio people. And I'm like, I'll take it. Yes. And I didn't go to college. I I just, you know, so I don't have that background. But then so then I got the job with Warner Brothers. I stayed with them for years and years and years. And suddenly I always wanted to make movies. And so I quit my job and I went to film school and I made some movies. One of them is called Stealing Innocence, which has won a lot of awards. And but then in two thousand eleven, everything changed. I went to see that movie and I thought my whole life I've been trying to be healthy because I had polio as a child and I spent a long time in hospitals and I thought I was eating healthy. You know, just like you, I'm sure, you know, lean chicken and, you know, got kind of stuff. And then when I found out that that stuff was bad for me, I just wanted to scream it from the rooftops. You don't have to be sick anymore. You just have to change what you eat.  [00:06:00] Absolutely. And, you know, I think that I've taught I've spoken to a lot of people. What I love about the vegan lifestyle as we're kind of uncovering it and investigating it through this podcast series, is that the way in which people get to it is is never one.  [00:06:14] And even even when you say, you know, people come at it from the health aspect, there's just this myriad of ways. But the disease early in life or even latters onset disease is bringing what I call unlikely candidates, you know, to the Vegan lifestyle. It's some people you wouldn't think of normally. You know, there's always a type cast with with Vegan and things of that nature. But disease and health is bringing just an insurmountable amount of people. I think every day to the vegan lifestyle. And so I do appreciate that, especially having something early in life. My father had polio as a child and post-polio as an adult, which is a different disease. And he came to a lot of Vegan decisions later on as well and was equally as upset, you know, with this kind of realization that everything that he was told all along when nutritionally was exactly opposite in calcium, you know, from milk does not exist. Those types of things. So when you saw the movie, you I mean, you have this empire and I'm kind of curious with the steppingstones with how it was built. You know, did it come up in one day or did you kind of start off soft?  [00:07:22] I mean, it was kind of crazy because I am a private person, actually. And but I decided that I was going to devote some of my time to helping people, you know, get well, like sharing information and showing them how easy it was. And so I started blogging. And that's how it started. And to be honest with you, I never thought of it as a business in the early years. I just wanted to help people, you know, get back their health. That was it, you know. And then, you know, it's you know, social media started growing and things started, you know, getting bigger. And. And then I realized that was I was devoting 24/7 to, you know, trying to keep people well. So. So then I. I just decided. Well, as far as my podcast went, I just thought that would be give me. It would be bigger thing for me to reach people, but I decide do get certified in plant based nutrition. That was the first thing. One of the first things I did so that I was able to give out good information. I did that with Dr. Campbell's school. And then, you know, so my podcasts grew and my podcast became popular and. I don't know. You know, I just. And then eventually I was in, you know, since I love health and wellness in 2016, I discovered CBD from hemp and I thought this seems like a natural extension in what I'm doing. So I decided to develop my own line of CBD from hemp and went to Kentucky and visited hemp farmers. And eventually I did that. So now I have a CBD business, I have a podcast, I have a website, I have a I have a lot of things. I mean, I don't do this to get rich and be honest with you. I work a lot. But, you know, the greatest gratification is when somebody tells me that, you know, I changed their life.  [00:09:35] You know what? It sounds like it all kind of grew organically out of itself. I'm wondering really quickly, returning back to the sort of your certification and plant based nutrition.  [00:09:48] As someone who has not done it, I'm curious at who would you advise do that? I know a lot of people who become involved in this arena feel it's necessary to become certified in one area or another. What did the certification do for you? How long did it take and would you advise it? Everybody who wants to be serious about being plant based in one area or another becomes certified. Can you kind of clarify that?  [00:10:12] First up, I want to say that I highly recommend Dr Campbell's course. It's not, you know, a three day course. It's going to take a few weeks. I don't know how you know, this was a long time ago that I did it, but they still offer it. And, you know, it educated me. I didn't want to go out and share information with people without being, you know, completely educated. And now looking back on, it was one of the best things I ever did. And I recommend that course to anybody who can afford it. Honestly, you just it's just so enlightening. And, you know, you couldn't have a better teacher than Dr. Campbell. I mean, he's the God of the plant based world, so. Yeah. So it might have changed, you know, like I said, I did a long time ago. But, yeah, I would highly recommend doing that, especially if you're going to get into this world, even if you're just sharing recipes, a plant based recipes, you shouldn't. Right.  [00:11:13] Yeah. And that's kind of what I'm thinking of. You know, there's a lot of quarantine cooking happening and a lot of recipes being shared.  [00:11:20] And I think that, you know, this is an opportunity, especially for online courses, for people who do have a curiosity and things like that certification in addition to research and things like that, just seems like two birds, one stone type of scenario. So do you have an official date that you feel like you launched ordinary Vegan? What was there a year that you launched the website or because it kind of grew naturally? Did it just appear on your lap one day?  [00:11:46] May 2011 OK. Like my second, I saw the movie May 1st, 2011. I started the website the very next day. You know, I was a little technical savvy, too. I mean, it wasn't like a difficult thing for me to, you know, just go out and do you know?  [00:12:05] Did anyone co-found it with you or was it just you?  [00:12:08] It's always been just me. I have a cousin who has been helping me out the last couple of years because I was writing a cookbook. Now I'm writing my next cookbook. What more of a self-help cookbook? And you know, but I do it all and it's it's a lot of work.  [00:12:29] Yeah, well, let's unpack some of that, because it is a lot of work. And we were talking off the record before we started this podcast. And I was mentioning to you that as I was poking around and investigating the Web site and some of your research, there's a there's a great deal there. You have different areas. So if if someone wasn't looking at your Web site right now to briefly describe it. You have your CBD, which I want to get into in just a minute, because that's a whole nother beast unto itself. But you have your podcast link there and then you also have links to information on things. Can you describe like the composition of the website, the landing page and how you came to that?  [00:13:07] Sure, I have it. Weirdly, I was inspired by Martha Stewart's setup. And so I Billys I will I was releasing a recipe a week, a podcast every two weeks. And, you know, on the top of the. Of my website, you'll see what I do. The latest thing I've done, whether it's a recipe or a podcast. And then I also have, you know, Vegan essentials. I have protein lists, big protein proteins that can be downloaded. I offer all this stuff free. I go, you know, this is just graphics that I have made in the past. So that can help people. And then I have so then I have my podcasts and then I have some videos I've made. Video seems to be the biggest connector, to be honest. That works the most for me. I get the most engagement from my videos. I should do more in right now. Well, we'll get to that. What my goals are. But yeah, so OK.  [00:14:18] And so, yeah, I was mentioning you had a video on there. You know, you have original content you've created and you also bring in other people's content.  [00:14:26] And you had a Ted X video with a young woman speaking that I sent to all of my nieces and nephews. So it's really not just what I would like about the engagement of your site, is it? I feel like as much as everybody says their site crosses all, you know, populations and and demographics and age groups, yours actually does. There was something on there even for a little 7 year old to watch, you know? And I like the idea of that. Did you do that consciously or did that just come again about organically as you're creating your content?  [00:14:54] You know, I'm trying to educate everyone. And, you know, it's just very natural for me to want to, you know, show people things that inspire people, young people, through me or, you know.  [00:15:07] Absolutely. So let's crawl into the CBD aspect. You said that you became aware what was your your introduction to CBD and how did you decide to bring it on and courageously kind of develop your own brand with it?  [00:15:24] Well, I go to the Natural Food Expo every year because, you know, I need to look at new products, new plant based products, and they invite me every year. And one day, I think 2016 there was this booth and I was talking to this guy and he was talking about this natural remedy and how it was from hemp and which is a cousin to marijuana. It doesn't have THC, very low amounts. And and then I started investigating it and I started hearing from my community, my health, the wellness community, that people with chronic pain, anxiety, insomnia were all using it and it was helping them. And, you know, but I mean, I didn't jump in. I like I said, I went to I went to Kentucky. I visited hemp farmers. I only wanted organic hemp. I wanted you know, I wanted to know every step of the way. There was not I wasn't going to have this a lot of hemp CBD, oil from China, places like that. So you got to be really careful when you buy it. And I just figured, you know, this is a natural extension of what I'm doing and I'm going to devote my own mind and start selling it and. He's been doing great and it's been helping people and, you know, it doesn't help everyone. It doesn't work for everyone, but it works for most. So together.  [00:16:55] Absolutely. And there are more and more studies being done on home for everyone listening. You know, I know it can be a daunting universe.  [00:17:02] And being a California resident myself, I know that I have a little bit more knowledge base to it than people who haven't legalized marijuana. But as you said, it's a very different it's it's a medicinal aspect. And I think that kind of divorcing the knowledge and understanding that is there's a lot of really great people online that do that as well. An information YouTube anyway. You want to get your information. There's people that can speak to the efficacy and the power behind it. And as you mentioned, you know, just a few they're still finding remarkable ways, not just with pain alleviation, but that that CBD is really helping, you know, people in their struggles and things of that nature. So I think it's an awesome thing to look into and it goes very well with health. You know, and what you've done with your own trajectory in your life. Speaking of that, like looking at this this incredible growth and that you've had from from launching ordinary Vegan website to the podcast and now the cookbook and everything that you've done. Do you base your goals on your goals for the next one to three years on your past, or do you base it on solely where you want to go forward? Do you look back? In other words, and think this was working, I need to further that or do just base it on whatever is coming to you right now?  [00:18:17] I positively look back. You know, I've made a lot of mistakes and, you know, wasted money or something like that. But now I'm definitely much more focused. You know, I leave a lot of money on the table because I don't. I won't let you know if you look at my Web site. It's a very clean site.  [00:18:39] You're not like seeing all these ads pop up and stuff like that.  [00:18:44] And, you know, the anyone who sponsors my podcast has to, you know, be eco friendly, 100 percent Vegan, you know. So it's not like really easy to get, you know, find a lot of those sponsors. But. You know, might that in the future. What I found out I do these Facebook live videos and there are a lot of work. You know, they definitely are a lot of work. And but I find that people respond the most to those, too, like seeing and engaging in that kind of thing. So my goal now is in quarantine is to have my, you know, have a cooking show that is consistent, you know, certain days of the week. And right now, I'm not even you know, I'm I'm probably going to focus a lot on the easy five ingredient cookbook, because, you know, that makes it easy for people to to go go on to a plant based diet. But but I'm also, you know, I'm pulling out all my favorite old cookbooks like Padma's and just get them that aren't Vegan. But I'm borrowing a lot of the flavor profiles and I've been making some outstanding food, to say the least. And it hasn't been difficult. So I'm going to share that now. All that, you know, in there, no plant based cooking shows on Food Network or, you know, they're hard to find.  [00:20:21] Yeah, they are. Absolutely. I think that they're still rare, which is odd because I feel like a lot of things aren't order. These are rare these days.  [00:20:29] You know, in network, I mean, it's like they promote such unhealthy food. And it makes me you know, I don't I don't get it.  [00:20:40] I don't know. Even with that Paula Deen tragedy and every, you know, everyone feeling so betrayed. I thought for sure that would launch some kind of a plant based, you know, sub culture in there.  [00:20:50] And it really didn't. And while you're cooking show be live or have you have you planned it out that far?  [00:20:56] I'm I'm I'm writing some scripts for it right now. And I'll probably make that decision probably in the next week or two. I don't know.  [00:21:07] You know, like a whole different beast. Yeah. Yeah, absolutely. I do know.  [00:21:15] Do you? Looking back over what you've done since the launch of the Web site in 2011 and everything that you've gone along the way. Are there certain lessons that you've learned, like the top three pieces of advice you wish you could have given yourself, knowing what you know now? You know, something that either could have saved you pain or gotten you ahead?  [00:21:37] Definitely the number one thing if anyone's out there wants to start a Web site. Educate yourself in MCO search engine optimization. That is the number one thing when you're blogging. In order for people to find you, you have to understand how SEO works. So that was probably the biggest mistake I made because like I said, I never thought of it as a business early on. So I didn't worry about stuff like that. But now, you know, it's you know why I always do a keyword search before I even, you know, post a blog. And you know what? Going to make most sense. I think that. Follow your bliss, whatever you absolutely love. That is what you should be doing. And no matter what it is, and that's what I practice my whole life. I did it with music. And then I found out, you know, I loved helping people and teaching them nutrition, teaching them recipes, you know, and I followed that. And, you know, that's. I think it's as simple as that. You don't have to overthink it. I mean, so many people are like, I want to start a business, but I don't know what it should be or blah, blah. And it's like, well, what do you love? Yeah, I agree. Here's your answer. And you know, it might not be really sexy. You might need to start, you know, if you love music like I did, I just went to work in a record store because, you know, I love music and.  [00:23:15] You know, that's that would that's my advice.  [00:23:18] That's great. Yeah. I mean, educate yourself and follow your bliss. I love those two things. I really do. They think that they will serve throughout business and was as personal life. You know, I think those two pieces of advice can be carried all over.  [00:23:32] I'm curious. I don't know if you have a conversation with yourself that you're comfortable in relinquishing. But I know of a lot of people, not just in the Vegan world, but all over the world who have had conversations with themselves in the business format. And they've taken time to kind of reassess and reengage and requestion themselves. Given the pandemic that's upon us right now and they've had conversations with themselves and with their employees and their company regarding change or dialog that they intend to put out there. And so it's an inclusive conversation. You know, it's not just we all held our breath, went into quarantine, left, and it's business as usual, but rather this evolution that happened, you know, during this time period. And I'm wondering if you can speak to any of that and that you may have had personally or with your company regarding the ordinary or ordinary Vegan Web site or your future plans. Can you kind of speak to how covered 19 has affected it?  [00:24:32] No, absolutely. I think what I think about a lot now is tone is, you know you know, it's so important to be giving out the right information, too. I mean, I can do a podcast right now without talking about it. I mean, that's the elephant in the room. So what then? What information I share? I you know, I have to research it, you know, weeks to make sure I'm saying the right thing and things change changing so quickly. It's so hard to keep up with the information that you're reading about or even don't even know if it's true or not. And that's why I am focused. I decided to focus on like foods for respiratory health recipes from your pantry rather than me focusing on, you know, I'm trying to keep people well during this. You know, and, you know, building up their immune system. So so I found that that's you know, I'm focused on all the Cauvin 19 ailments come along with it and, you know, try to help people there with food because, you know, food is medicine.  [00:25:42] Yes. Yes. I think it's the most powerful medicine.  [00:25:45] Exactly. So it as a matter of fact, the the food for respiratory. Health podcast is one of my most popular now.  [00:25:57] Absolutely. And everyone tune into it. You're on i-Tunes, I believe.  [00:26:01] And people can also get to your podcast through your Web site, through my Web site on i-Tunes. I'm everywhere where whatever you list, Spotify, you know, anything, I'm slightly podcast is everywhere.  [00:26:16] I love it. Well, we are out of time today, Nancy. But I wanted to say thank you so much for taking the time to speak with us and give us all of your wisdom and your history with such candor.  [00:26:28] And I really appreciate it. I'm hoping that we can circle back around in in phase two of this podcast and find out more about post pandemic. You know, how things are going and how that Facebook live cooking classes going for you.  [00:26:44] I pray. I'd love to share that. Thank you so much for having me on. And I wish everyone out there to stay safe and stay well. Stay strong and stable.  [00:26:56] Absolutely. Thank you. And for everyone listening. We appreciate your time. Thank you for lending us your ear. We've been speaking with Nancy Mantri. And you can find her at ordinary Vegan dot net. Until we speak again.  [00:27:10] Next time, eat well. Eat clean. Stay safe. And remember to always bet on yourself. 

"At The The Table With Tony" Livestream Show Ep. 24:  Interview with Tommaso Conte (Founder/Chef of D'Abruzzo NYC) Anthony "Tony Mangia" Scillia is joined by Tommaso  Conte aka the Lamb King of NY.  Tommaso is the founder & chef of D'Abruzzo NYC, an award winning Abruzzese street food vendor.  They will discuss how & why Tommaso decided to bring a taste of Abruzzo to the people of NYC.  Tommaso will explain what makes arrosticini very special & delicious.  They will also talk about the region of Abruzzo, known by its nickname "Forte & Gentile". Guest: Tommaso Conte: Founder of D'Abruzzo NYC (https://www.AbruzzoNYC.com)

Bre Thomas is the founder of Nutrivenience and a GritCycle Instructor. For more info, go to https://www.nutrivenience.net/ Follow us at: @bre_thomas @nutrivenience @thegritguru @smartycassie @gritcycle

Nikky Phinyawatana is the Founder & Chef of Asian Mint's! Her restaurant has been awarded Dallas Eater’s #1 Best Thai Food and Culture Map’s Top 100 Restaurants! Nikky shares her journey of moving to the United States, the importance of mentorship and how a bet has lead to great success in her life! She also talks about her new goals for 2019!

Welcome back to the latest episode of This Week in Aruba, which covers the events from Friday, August 24th to Thursday, August 30th also known as timeshare week 34. Today we have my partner in crime, Maggie, to join us for the podcast again.   The shout-out for this week goes to someone I’ve actually never met before: Sean Whelan, a retired NYPD officer who helped in saving the life of a little girl who suffered an accident while traveling in an off-road vehicle during a family vacation in Aruba.. Sean, not only performed CPR on the girl at the scene, but offered to pay $15,000 for the expenses to transport the child to Puerto Rico via air ambulance. Sean, you are a true hero. Way to go!   Now let’s move into the events category.   FOOD   Dine with Star Chef Nicolas Lopez When: 24-25 August / 6:00 pm - 10:00 pm Where: La Vista Aruba (L. G. Smith Boulevard 101) Source: https://www.visitaruba.com/things-to-do/aruba-events/dine-with-star-chef-nicolas-lopez/   Indulge in another Aruba Marriott culinary event!   Star Chef Nicolas Lopez of "Villanos en Bermudas" will prepare an exclusive 5-course dinner menu with wine pairing during a special two night only event at La Vista Restaurant.   Nicolas Lopez is Founder & Chef of "Villanos en Bermudas" restaurant, which is #40 on the Latin America's Best Restaurants List, "99" restaurant in Chile, which is listed among the best 50 restaurants in Latin America, and "Tres Bastardos", a famed restaurant in Bogota.   "Villanos en Bermudas" was also named one of the ten coolest places to eat in 2018 by Forbes.   * Limited seating is available and reservations are required at 520-6343 / 520-6652 / 520-6670.   * Price: US $125 per person   Alfie's Palm Beach Pop-Up! When: 24 August / 10:00 pm - 2:00 am Where: Palm Beach Source: https://www.facebook.com/events/458558164620589/   We'll be serving our burgers, poutine, & wings right next to SandBar in Palm Beach!   And if you would like to vote for Alfie's star bartender Amal in the Heineken Star Serve contest please do check out this video https://starservecontest.com/bartender/amal/    HaîKobe Night at LGS When: 24 August / 6:00-10:00 pm Where: L.G. Smith's Steak and Chop House Source: https://www.facebook.com/events/702818816728185/   Downtown Dining has now a new meaning!   Join us every Friday at LGS for a special HaÎKobe night were every oz. matters.   As the only restaurant in Aruba serving this famous Japanese steak; Indulge in its tenderness and admire the well-marbled texture accompanied by high-end wines. The perfect combination you don't want to miss.   BBQ - Every last Sunday of the month When: 26 August / 12:00 noon - 3:00 pm Where: Burger Joint Aruba (Caya Ernesto Petronia, AW Ponton, Aruba) Source: https://www.facebook.com/events/173929070073386/   BBQ - EVERY LAST SUNDAY OF THE MONTH FROM 12 PM - 3 PM AT BURGER JOINT WEMA PONTON   A Taste of Aruba When: 28 August / 5:00-11:00 pm Where: Aquarius (L.G. Smith Boulevard 82, 0000 Oranjestad, Aruba) Source: https://www.facebook.com/events/364927160706675/   Aquarius will take you back in time with stories, local handcrafted arts and recipes. Celebrate our Island's rich multicultural history with locally inspired buffet.   Aquarius will serve a local buffet for just $39 including a Balashi or Chill Beer. Specials on Cocktails such as; 'Barbulet', 'Aruba Ariba' , 'Chuchubi Carnaval' and 'Yuwana Loco'. Discover Aruba through unique flavors!   Join us every Tuesday Night for this special local event with Live entertainment. For more information or reservation, please call 5236156 or visit one of our Navigators in the lobby area.   Dinner Under The Stars at Renaissance Island When: 29 August / 7:00 pm - 9:00 pm Where: Renaissance Aruba Resort & Casino Source: https://www.facebook.com/events/239249196676346/   Take a boat trip to Renaissance Island and let your taste buds travel to paradise.   Enjoy our 4-course dinner menu consisting of succulent Herb Crusted New Zealand Lamb Chops or locally caught Snapper, while your toes get pampered in our white secluded sand.   Our private dinner setting includes a welcome cocktail at Lucy's Dock (across the Renaissance Mall), boat trip to Renaissance Private Island, dinner on the beach and live entertainment for only $65 per person. Children from 5 to 12 yrs pay $32.50.   For more information or reservations, please contact one of our Navigators at 523-6115.   LIFESTYLE   Aruba International Pro-Am Golf Tournament When: 24-26 August (all day) Where: Tierra del Sol Golf Course Source: https://www.visitaruba.com/things-to-do/aruba-events/aruba-international-pro-am-golf-tournament/   Aruba International Pro-Am Golf Tournament Professional and amateur golfers team up for the Aruba International Pro-Am Golf Tournament at the Tierra del Sol Golf Course.   Contact Tierra Del Sol at Tel. +297 586 7800.   More information can also be obtained through Aruba Tourism Authority at Tel. +297 582 3777.   Free Salsa, Bachata, and Kizomba lessons in San Nicolas! When: 29 August / 6:30-9:30 pm Where: ArubaSalsa Dance Company (Pos Abao z/n, Oranjestad, Aruba) Source: https://www.facebook.com/events/1073693239473263/   ArubaSalsa's Open House at San Nicolas is on Wednesday, August 29, with FREE lessons of Salsa, Bachata and Kizomba!   Our Open House starts at 6:30pm and will take place at Scol di Arte.   Limited space is available. Sign up at www.ArubaSalsa.com/join-us or call or send a whatsapp to 593-7506 today! ENTERTAINMENT   Santo Blanco & Nancy Acid! When: 25 August / 9:00 pm - 1:00 am Where: Alfie's in Aruba Source: https://www.facebook.com/events/874645876073995/   Our fave garage/surf/psych rock kids are heading our way! Santo Blanco and Nancy Acid fly in and hit Alfie's stage for ONE night only!   Energy Fusion When: 25 August / 8:30-9:15 pm Where: Divi & Tamarijn Aruba All Inclusives Source: https://www.facebook.com/events/214208372531590   ENERGY FUSION is performed at the Tamarijn Hotel by the Popcorn Dancers, one of Aruba's best Youth Dance Group. During the show the performers will entertain you with the most popular Modern, Caribbean, Latin & Local dance rhythms on the island. The Popcorn Dancers & magicians Jovi & Tridini are determined to bring pleasure for your eyes, ears, heart & soul.   Jazz with Amado When: 25 August / 8:30-11:00 pm Where: Café de Bonte Koe Aruba Source: https://www.facebook.com/events/1872461729442940/   Swing, Blues, Rock'n Roll and Jazz. Every Saturday, Live with Amado & Special Guest, real instruments, real voices, in honor or all our legends of those golden years. Come see what Café de Bonte Koe Aruba has to offer, as a part of the Blauwe Steeg Oranjestad, Aruba. Where history, culture, and ambiance meet in one alley.   Guy Bavli, Master of the Mind When: 28 August (SHOW FINALE)  / 7:00 pm - 10:00 pm Where: Alhambra & Divi Resorts Aruba Banquet & Events (J.E.Irausquin Boulevard # 41, 00000 Oranjestad, Aruba) Source: https://www.facebook.com/events/153482718642217/ Tickets: http://www.masterofthemind.com/   Guy Bavli led a long, successful career filled with science-defying stunts and demonstrations, performing for fortune 500 companies, primetime television networks, and audiences around the world. Despite this, Bavli claims no superpowers. His skills actually lie in advanced applications of mind magic, psychology, physiology, and intuition, gained through years of intense study and practice. Aruba Sinatra Dinner Show at The Old Cunucu House Restaurant When: 30 August / 7:30 pm - 9:30 pm Where: The Old Cunucu House (Palm Beach 150, 0000 Palm Beach, Aruba) Source: https://www.facebook.com/events/968899453248017/   Are you searching for things to do in Aruba? Aruba Sinatra Shows started 6 years ago and we would like to celebrate it with you while enjoying the good things of life any time this year. After more than 300 weekly performances Aruba Sinatra Shows is one of the longest running productions in Aruba!   Experience beautiful composed, orchestrated and arranged music with wonderful romantic lyrics sung by Fred de Jong. Order local food and delicious drinks while watching our Aruba Sinatra Dinner Show at The Old Cunucu House Restaurant or ask for our Dinner Special Menu.   Live entertainment every Thursday from 7:30 till 9:30 pm featuring songs like:"Fly Me To The Moon", "I've Got The World On A String", "I've Got You Under My Skin", "My Way", "New York - New York", "The Way You Look Tonight" and many more...   The Show Ticket is only $15.00 per person (food and drinks, transportation, gratuities not included). During the show, you can eat and drink something a la carte. KARAOKE/SPECIAL NIGHTS   Barney’s Restaurant (Palm Beach 21 A Palm Beach, Aruba) Website: https://barneysaruba.com – Karaoke Nights every Fridays, starting at 10:00 pm   Soprano’s Piano Bar (Lloyd G. Smith Boulevard 370, Noord, Aruba) Website: http://www.sopranospianobararuba.com/ – Unplugged Nights every Saturdays, starting at 8:00 pm   Matthew’s Beachside Restaurant (J.E. Irausquin Blvd 51, Oranjestad) Website: https://www.matthews-aruba.com/ – Karaoke Nights every Wednesdays, 9:00 – 11:00 pm   7 Club Lounge Bar (Windstraat 32, Oranjestad, Aruba) Page: https://www.facebook.com/7arubacom/ – Karaoke Nights every Wednesdays, 7:00 pm – 2:00 am   Rock’n'Rock(Caya Taratata, Coral Plaza 15 L-3, Pos Abao, AW Oranjestad) Page: https://www.facebook.com/rocknrockaruba/ – Rockaoke every Wednesdays, 10:00 pm - 1:00 am   Ricardo’s Restaurant & Bar (J.E. Irausquin Blvd 53, Aruba) Website: http://ricardosaruba.restaurant/ – Karaoke Dance Party! every Thursdays, starting at 9:00 pm   The Rose Bar & Lounge Restaurant (Boegoeroei 11-Z, Noord) Page: https://www.facebook.com/therosearuba/ – Karaoke Happy Hour every Thursdays, starting at 6:00 pm   What goes on at Bugaloe? Friday, 24 August: Travel Session Band & Lieke Every Friday Bugaloe invites you on the dance floor with catching tunes of all time hits! Live music by the Travel Session Band joined by Bugaloe singer Lieke between 7-10pm. This is how life is supposed to be: Fun, Friends and Happiness! See you on Friday! Saturday, 25 August: Spareribs and Karaoke Night Every Saturday we welcome you to enjoy our delicious falling-off-the-bone tender Spareribs for only $12,50! Later that night it’s karaoke! Hosted by Aruba’s number one entertainer Giovanni Trim! We will see you on Saturday between 8.30 pm and 11.30 pm for karaoke! Don’t be afraid to enter the stage, the stage is yours! Free entrance. Sunday, 26 August: Travel Session Band Sunday night means Travel Session Night! Every week the Travel Session Band is performing live on stage at Bugaloe, with your all-time favorite hits from the 80’s, 90’s and nowadays. So, come on and dance, sing, swing... but most of all: have fun! Sunday night is your night out! Live music from 7 till 10 pm. Tuesday, 28 August: Joyride Band Every Tuesday from 7 till 10 pm Joyride Band live with a variety of 80’s, 90’s and all-time hits!  Ease out your day and enjoy your cocktail while the sun sets from Bugaloe’s pier. Most of all: have fun! Tuesday night is your night out! Wednesday, 29 August: Salsa Night Bugaloe hosts a weekly FREE Salsa & Merengue workshop! Every Wednesday from 8.30-9.30 pm we will show you the ins and outs of Latin dancing. Our Motto: Everybody can dance! The whole night Salsa music will be played to set the mood. Whether you want to dance the night away or just relax and enjoy the tunes of salsa music, it's a perfect night out!   What goes on at MooMba Beach?Moomba Beach (JE Irausquin BLVD 230, 0000 Palm Beach, Aruba) Sunday, 26 August from 7:00 pm - 10:00 pmParty Posse LIVE on stage Source: https://www.facebook.com/events/642272829486952/ Party Posse is a band with an extensive repertoire of hits, covering the latest radio airplay as well as classic songs from the 00's, 90's, 80's, 70's, and 60's. Monday, 27 August from 9:00 pm - 11:00 pmC-Zar on stage at MooMba Beach Source: https://www.facebook.com/events/184981868733145/ Join us for an evening with C-Zar live on stage. C-Zar has a wonderful, unusual, voice which will keep you spellbound. Come and toast with us to another beautiful night in Aruba. Wednesday, 29 August from 7:00 pm - 10:00 pmTravel Sessions LIVE at MooMba Beach Source: https://www.facebook.com/events/244018103036121/ Aruba’s hottest Caribbean style band with many international songs. The Travel Sessions formation makes sure you will get on the dance floor and make you soak in the authentic Caribbean feeling right at MooMba Beach. Happy moments! Let’s look into the cruise ships schedule portion for this week.     Our topic for discussion on this week is about a thread on the forums regarding people’s preferences of the grocery stores in Aruba, specifically Superfood and Ling & Sons. If there’s anything at all that you would like to suggest for the show or simply want to relay feedback, please do send me an email at curt@onehappypodcast.com or drop a voice message on our hotline number (302) 635-0815.

Elina Fuhrman, creator of Soupelina "Cancer changed my life for the best...for sure" -Elina Fuhrman An Intro to Elina Fuhrman: Elina was in the best shape of her life when she grabbed her breasts in a moment of comical whimsy and felt a suspicious lump. That instant her whole life changed course—ultimately for the better. After sinking into a deep depression and surrendering to her potential death, Elina "woke up" when a brave friend showed her some tough love ("Yeah, cancer,  so, what're you gonna do about it?") Elina unfolded herself out of fetal position, wiped the tears from her eyes, and jumped into action. Navigating her cancer diagnosis with fierce strategy and self-trust, Elina slowly decided what treatments she would do and how: She was in charge of her healing path. As she learned more and more about the treatment possibilities from around the globe, Elina was inspired to cook for health and incorporate all of these different modalities in the kitchen—specifically into her soups. Soupelina (Soup+Elina!): Today, a pioneer in food as medicine, Elina Fuhrman is the Founder + Chef of Soupelina, a mission-driven authentic wellness brand delivering one-of-a-kind plant-based delicious soups + broths that help people eat for their health, heal, prevent and overcome illness. Elina is also the author of Soupelina’s Soup Cleanse: Plant-Based Soups + Broths to Heal Your Body, Calm Your Mind, and Transform Your Health, a wonderful cookbook and healthy loving guide that you won’t be able to live without. Soupelina’s patented recipes are based on the science behind plants, herbs and spices, and their medicinal properties. Elina was formerly an international journalist for CNN, and her fresh approach to healthy eating has made her an inspiring voice on healthy eating and credible wellness expert. I highly suggest you invest in the book—I've used the recipes for years and they ALWAYS delight me. Listen to this Episode if you are Especially Interested In: Practical ways to navigate a cancer diagnosis Why it's important to get multiple opinions Why it's important to do your own research  The science behind cancer that we never talk about The waves of emotion that come with a cancer diagnosis Cancer prevention Understanding stages and grades of cancer Combining Ayurvedic, naturopathy and Chinese medicine How to be excited about food on such a restricted diet.   Happy listening! SaveSaveSaveSaveSaveSave SaveSave

Chef Mark Crowell is well-known in the Research Chef Association, having served as an active member and contributing the first chapter to the new Culinology textbook, released in 2016. Mark tells how a failed Washington, D.C. restaurant may have been the catalyst propelling him into R&D and making him part of some of the fastest growth at Starbucks. He also talks about the specialty of Culinex and discussing entrepreneurship and food business leadership.  Find out more about Culinex at . 

By popular demand the #truecooks family wants more Chef Chad! Thats exactly what your going to get, only this time you can call in and ask him the questions yourself!. Its Chef Plum's first official call in show so lets hope for the best! I am on vacation for this episode so I am hoping the internet is great here at Hammock Beach in loverly Palm Coast Florida. Plus we annouce the winner of the #ergochef knives contest and we discuss what life could have been if we knew then what we know now all that and more on this episode!

This is an amazing episode, this will be Chef Chad's first ever behind the mask interview about the global culinary bond known as TrueCooks. If you are Chef, Cook, kitchen professional in any capacity you probabbly know about TrueCooks. If not then after this interview you will, and you will want to be a part of it. Chef is 20 year culinary vet with old school mentality and training but with new school thinking. TrueCooks brings kitchen folks together, a bond, a direction for all of us pirates out there. This will be a episode you will listen too many times over, its the TrueCooks story, its an American dream story, it is the story of stuggle, respect, well its a culinary career story. Humility, Dedication, Sacrafice #truecooks #fam @truecooks on Instagram and Twitter www.truecooks.com

In this episode of Chewing The Fat with Big & Beefy , Chef Rob Burmeister and Chef Clemenza Caserta Jr. will be welcoming a special guest who’s main goal in life is to end childhood obesity. He is the founder of a great organization called “Hip4Kids”. Chef Chris Daly will be calling in to talk […]